Tag Archives: Cardinals

Balls for Birds, Especially Pujols

23 Oct

Oh happy night last night! I’m talking about Pujols’ three homers. Take that Rangers!
And in honor of Cardinals baseball, I give you cookie dough balls.

Oh Katie, you feed my addiction. For dough. You have so many variations on dough on your blog it makes me dizzy. And giddy. And removes my ability to filter my 13-year-old boy sense of humor which is why I giggled(like a school girl, how’s that for irony) when I came to the instruction to “insert lollipop sticks(or any long object, really)” into these. I fell down on inserting things into these Cookie Balls that were supposed to be Cookie Dough Pops. Cause I prefer balls to long objects. When it comes to food! Don’t let your mind slip into the gutter mine occupies. Or do. Sometimes it’s fun.
I enjoyed these balls. They are quite healthy, raw, and for my mom, gluten-free if made with the correct flours. I opted for a mix of oat flour and whole wheat.
They were not so photogenic which is why I put them on this adorable cat plate(a smashing gift from Eleanor, the fwife i.e. best friend I’d marry if I were gay and she was not married) and played around with photoshop…
Oh yikes, just realized Katie lives in Texas. Sorry. Hope you’re not a Rangers fan although since you are awesome, I’ll forgive that if need be.
So go to Katie’s blog, get the recipe and mix em’ up.
Unless you are a Rangers fan. No balls for you!
Sorry. Normally I am not like this. Two games won, two to go!

Menage a deux

19 Oct

RED AND WHITE FOOD FOR THE REDBIRDS: GO CARDINALS!!!

I was a bit puzzled why this was “boulangerie” fare. A boulangerie is a French bakery. Then I read my darling Mark Bittman’s blurb for this dish where he says it was traditionally cooked in a baker’s oven for hours. So I guess that’s the connection. Now that today’s lesson in French food words is done we can get on with it. Mais oui. Damn I want a croissant now. Avec beurre. Beurre makes everything better. Stop rambling Ellen. Okay.
French cooking can be remarkably downhome. Downright hippie. A glass of green tea with some of my SSSS ginger water would go well with this. Or some French wine. Take your pick. Eat this and you’ll be ready to go do things like wash your hair with baking soda. Which I do periodically and it rocks. Thanks for that hippie tip, Joy the Baker.
I played around a bit with this one…and it turned out well. I used red beans instead of white(Bittman says its ok, I did not peel my potatoes, and I reduced the recipe to serve deux and baked it in two individual pie plates instead of making a big casserole.
Of course, if you bake in disposable aluminum bakers you realize you cannot reheat these suckers in the microwave. But all can be unloaded onto a plate then zapped:

Now, time to menage a deux. It’s sexy to have a menage of two when it’s dinner.
Boulangerie Bean and Potatoes for deux(adapted from How to Cook Everything Vegetarian by Mark Bittman, cookbook love o my life):
1 cup of cooked red beans
1/4 + 1/4 tsp. dried thyme
3 small Yukon Gold potatoes, scrubbed and thinly sliced
1/3 cup water
salt
freshly ground black pepper
2 tsp. butter
Preheat oven to 325. Put divide beans between two small bakers. Stir in 1/8 a tsp. of thyme into each, then salt and pepper to taste. A goute as the French say. Layer taters over. Pour the H2O over. Dot with butter, sprinkle with remaining thyme, and some more salt and pepper. Cover with foil and cook for 45 minutes. Uncover and cook 45 more or until the potatoes are looking a bit brown.
Go wash hair with baking soda while its cooking. Your locks will be sqeaky clean.
AND GO CARDS!!!

Got any random beauty tips? What’s your favorite French food?