OMG!!

Ok, I have not checked back to our blog since I made it! You ladies rock!

Bon Iver

So I've discovered an album that I really like and want to share with you. I don't know how to post audio clips, so you'll have to find it on itunes or somewhere.

Anyway, check out Bon Iver if you haven't already. The lead singer/songwriter is from Eau Claire and spent 3 months in a cabin near Eau Claire writing songs. The newest album is called For Emma, Forever Ago and it really reminds me of Wisconsin. It's sort of mournful and sad, but so good.

If I can figure out how to post audio clips, I'll do so. Happy New Year!

update: here's a link to their single "Skinny Love" and a link to their homepage.

I made this up myself, delicious

So I made this tonight and it was mighty scrumptious. I will say that the tomato sauce does it, so I'll have to get Alicia to post her recipe, but you could sub w/ any yummy marinara.

2 cups Alicia's famous pasta sauce
1 zucchini sliced into thin wide strips
1/2 large green pepper thinly sliced
1/2 red pepper thinly sliced
1/2 cup broccoli chopped into very small florets
2 cups chopped Spinach
1 tube precooked polenta, smashed
1/4 cup grated parmesan cheese

Put a small amount of tomato sauce in the bottom of a 9x9 glass baking dish. Layer the vegetables on top of this thin layer of sauce...zucchini, peppers, broccoli then spinach. Pour the rest of the sauce over the veggies. Top with polenta then parmesan cheese. Cover with foil and cook at 375 F for 45 minutes. Uncover and cook for 15 minutes. Voila. Pig out.

Can I get the recipe for this?

My first post

I can't believe I've been missing out on all the blogging. Heids reminded me.

I was trying a new recipe for Barley Risotto and was excited to post it. Blech, it was awful. I feel cheated by my cookbook.

Amanda, I did find a recipe for the Emerald City Salad that PCC makes. I made it tonight and will be having it for lunch tomorrow. If it is as delicious as I am anticipating I'll be sure to post.

Annuals in December

These are from the herbaceous lab I taught this fall, and I just couldn't throw them out so now they're brightening my living room.

Mint Surprise Cookies

These are my favorite cookies! Every time I make them and share them with people, I get requests for the recipe.

1 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
about 65 Andes mint candies

Cream butter and sugars. Add eggs, one at a time, and vanilla. In separate bowl, combine flour, baking powder, and salt. Add to creamed mix. Cover and refrigerate for 2 hours. With floured hands, shape around 42 candies (about 1 tablespoon dough for each candy in rectangular shape). Place 2 inches apart on ungreased cookie sheet and bake at 375 for 10-12 minutes. Place newspaper below wire racks and place cookies on wire racks. Melt remaining candies and drizzle over cookies.