Tuesday, January 7, 2014

Mission: Graduation

Even though I think of recipes I should put on here ALL THE TIME, I'm taking a sabbatical from full tummies for the semester. I've done this a couple of times over the years when my life is full to overflowing with other commitments. Unfortunately, this is the only way I can impose the right measure of self control on my blogging habits :-).

I have three main New Year's goals this year:

  • pass my Library School Media PRAXIS exam in March
  • pass my comprehensive exams in April
  • graduate from my MSIS program in May
As you can see, those are significant and all have extra workloads attached to them. But they're also all completed by early May! At which point full tummies will come back on line.

In the meantime, enjoy browsing around. Make use of those convenient frozen vegetables in your grocery's freezers or your own whilst we wait for the growing season to start in a few months! And, if you're pining away for some super fresh veggies, consider joining a CSA (such as with the Colvins!) so you'll know fresh veggies will be coming regularly as soon as the season starts. 

If you don't want to have to remember to check back in with full tummies periodically to see if there's anything new, feel free to subscribe in the right hand margin. New recipes will come to your inbox when they next appear.

Mom's Mac-n-Cheese

Straightforward and delicious! You may have all these ingredients on hand already. Leftover ham or smoked turkey is good mixed in. We like it straight from the stove. Note that if you're serving this straight from the stove, you can also add in a few more noodles to stretch it some.

Mom's Mac-n-Cheese


  • 2 T. butter
  • 1/4 c. flour
  • 1 t. salt
  • 1/2 t. dry mustard powder
  • 1/4 t. pepper
  • 2 1/2 c. milk
  • 2 c. shredded cheese, divided
  • 1/4 c. fresh bread crumbs, optional
  • 8 oz. noodles, cooked al dente (cut pasta is best)
  1. Melt butter in large saucepan. Stir in flour and cook, stirring, for about a minute.
  2. Add milk gradually, stirring constantly to prevent lumps. Add remaining seasonings. Cook, stirring, until mixture comes to a low boil. Simmer, stirring, until mixture thickens. This whole step will take about 10 minutes.
  3. Stir in cheese a handful at a time over low heat, stirring to melt. If serving from the stovetop, use the full amount of cheese. If baking, use 2 cups.
  4. If baking, pour into an 8x8-inch pan. Top with bread crumbs and remaining 1/2 cup cheese. Bake at 350 degrees until hot and bubbly and top is browned.
Serves 4-6

Friday, December 6, 2013

Easy Appetizer

This time of year often involves lots of entertaining and fellowship. I've started serving up a very simple appetizer that always disappears. No cooking, minimal prep, and healthy to boot. Try this at your next gathering.

Gather an assortment of nuts, fruit (Clementines are ideal, but grapes also work well), and cheeses. Crackers are totally optional.

I get a nice-looking tray or board, pour nuts in a pretty bowl, and place a few Clementines on the board. I peel one to two Clementines. If I'm serving cheese, I'll put a few slices or cubes out. Napkins are all you need. Folks grab a few bites here and there and, even if kids "spoil their appetites," they're still eating nourishing food. Bonus: the fruit makes it so pretty! Folks seem to welcome lighter, simpler fare in the midst of all the rich food this time of year.

Image credit