- Photo from Food Network
I’m so proud to be helping spread the word that an ADPi sorority sister is competing in Food Network’s The Great Food Truck Race Competition TOP 4 this weekend (6/2-3) in Nashville. I’ve heard she serves yummy tacos and delicious dessert truffles!!! The latest on her location on Saturday is that she’ll be out in front of Mike’s Ice Cream at Broadway and 2nd from 1:30 til 6 p.m.
Watch for location updates here: http://nashvilleadpialums.com/news/. Read more from the Nashville Scene.
Tiffany Seth owns Mamma’s Grizzly Grub food truck. She is from Alaska and was initiated into ADPi at Southern Missouri. The winner will be solely on most food sold so spread the word! The Nashville Area ADPi Alumnae Association will be supporting Tiffany and our favorite philanthropy, Ronald McDonald House, by delivering meals and dessert to the House for the residents to enjoy!
The show will be filming her and the other final contestants throughout the weekend and will air at a later date on the Food Network.
Weird combination, huh? Not if you’re pregnant! If you’re wondering where I’ve been…that’s it. I had quite the first trimester of sickness, but now that I’m about half-way through my pregnancy, I’m feeling much better. My appetite and energy have returned. I’m still not cooking very much (because who can plan ahead to have random things on hand?), but I’m feeling up to writing…so I’M BACK!
One Saturday a few weeks ago, I had to jump in the car to go to Publix immediately to grab those three items in the title of this post. I knew none of those things went together, but I had to have them. Most of the time, I haven’t been able to decide what I wanted to eat so this was a change for sure!
Don’t worry, I’m not eating raw fish sushi…only cooked or veggie only. I’ve had a hard time sticking to my two servings of fish a week. I just love it so much. It’s healthy and easy on my tummy, and I’m fairly sure I’ve exceeded the “recommendations” a few times…oops. There are worse things, right? I always vary the type of fish and never eat anything high in mercury.
For posterity’s sake, here are a few things I’ve been eating cantaloupe, plain rice and noodles, saltines, dill Triscuits, apples, pineapple, shredded wheat (Kashi – Island Vanilla), everything bagels with veggie cream cheese, asparagus, dumplings (no chicken), not a lot of meat in general but chicken and fish over beef, Mexican food (beans and rice!), grapes, tomatoes, peanut butter sandwiches, cottage cheese. For drinks, it’s mostly been water with the occasional lemon/lime soda, ginger ale, sweet tea, and very seldom coffee or Dr. Pepper when I need a small boost of caffeine.
So what’s the scoop?
Due: September 23rd
Sex: It’s a BOY!
Nursery decor: Adorable cartoon dinosaurs are on the bedding. The rest of the room will follow the colors. We’ll be shopping soon!
Parents and grandparents: ECSTATIC!
Favorite activity: Daddy reading good night stories to Mommy and babe (Curious George, Disney favorites, If you give a mouse a cookie, etc.)
Other prep: Lots of reading, studying, planning; checking Pinterest and searching in general for decor ideas, writing baby a weekly letter, keeping up with pictures of my growing bump
Feliz Cinco de Mayo! I hope you’re celebrating today…unless you’re celebrating the Kentucky Derby or Talladega or something else. This is quite the day for eating, drinking, and being merry!
If you’re having a fiesta and you’re still not sure what to do for dessert. I have something SUPER easy for you. Make No-Fry Fried Ice Cream! We had a Quatro de Mayo potluck at work yesterday, and we were light on the desserts section of the sign up sheet. I waffled on this until about 10 minutes til 5 on Thursday night, but it ended up being a winner. I had a reception to attend the night before so I was low on prep time. This recipe from Tablespoon saved the day.
- 6 cups honey coated corn flakes cereal, crushed
- 2 Tablespoons white sugar
- 3 Tablespoons butter, melted
- 5 Tablespoons corn syrup
- 2 teaspoons ground cinnamon
- 1 gallon vanilla ice cream, softened
- (optional) Toppings: caramel syrup, chocolate syrup, whipped cream
- Combine crushed cereal, sugar, butter, corn syrup. and cinnamon in a small bowl. Set aside.
- Shape ice cream into 3-inch balls and roll in the cereal mixture, pressing lightly to ensure that the ball is fully coated.
- Place ice cream balls in muffin tins and freeze until ready to serve.
- To serve top with syrup, whipped topping, and a sprinkle of cinnamon if desired.
I’ve become quite used to bringing food for events so let me share a few tips on how I transported and made this dessert. First of all for a crowd, I didn’t bother with the pre-scooping. I just made a little sign with instructions for each person to scoop out their own ice cream and let them top it with as many of the “fried” bits (and then toppings) as they wanted. Since we had TONS of food, many people didn’t get into desserts until later in the afternoon so this let me keep the ice cream and whipped topping in the freezer until somebody wanted it.
I made the full batch of fried bits and got all of the toppings (chocolate and caramel sauce and whipped cream) and had another person bring the ice cream to share the cost. He only got a half gallon of vanilla ice cream (from Blue Bell…it was delish!), but I’m glad I made the full amount of fried bits because those definitely went faster since I didn’t roll the scoops of ice cream in the mixture.
If you’re bringing a dish to an event, you want to make sure you’ve got all of the prep utensils, ingredients, and special serving tools you’ll need. Don’t count on the venue having them because either they won’t have a can opener or strainer or ice cream scoop or whatever OR 10 other people will be counting on using it. It also helps to keep this in mind for freezer and refrigerator space (we were asked to clear out the fridge the day before the event so we’d have enough room…smart!) or oven / microwave / toaster oven space. We had a lot of frantic heaters at the last minute, which makes for some dishes being a little cold in the end. Bring your own cooler for cold things or crockpots and heated casserole dish covers for warm things, and take control of your own temperature destiny!
My last bit of advice has to do with once the whole thing is over. Plan for a mess…my toppings bottles were sticky, my ice cream scoops were dirty, and I had leftovers to deal with. Bring your own plastic zipper bags or leftover containers. Bring a plastic bag (zippered or recycled grocery) to plop all of the used utensil in (then throw them straight in the dish water or washer when you get home). Bring a roll of your own paper towels or handy wipes for messes, especially if you’re partying in a field (a la Derby or Steeplechase) sans kitchen. If you had a warm dish, say in a crockpot, you need to think about the safety of your leftovers after they’ve been sitting out on the serving table. After 2 hours, they’re probably not good any more. You’ll want to get those packed up and refrigerated ASAP or they’ll be going in the trash (or making someone sick!).
So how did all of this advice play out with my dish yesterday?
When I was prepping for this dessert, I packed a 1-cup measure, a small plastic container with the butter pre-measured (so I could just pop it into the microwave to melt), another container with the cinnamon and sugar measured out, a tablespoon measure, a bottle of corn syrup, and 2 ice cream scoops. I also brought my own container with a lid to mix the fried bits up in so that I could take home any leftovers. I stopped on the way into work to get the cereal and toppings. When I was setting out the dessert to serve, I measured out the cereal with the 1-cup scoop, crushing them with the bottom of the cup as I went. I popped the butter in the microwave and dumped in the other ingredients. I forgot to bring a mixing / serving spoon, but thankfully there were enough of them on site. I also borrowed small spoons to serve the whipped topping.
One last thing…be prepared to share your recipe. Have it typed up in an email ready to forward or bring your recipe card to throw on the copier at work. If you’ve found a good recipe, people will want it!
Whether you’re enjoying margaritas, mint juleps, or 40s (or something non-alcoholic like me)…have fun today!
I just posted an “alternative” pesto round-up on FarmFlavor.com. Go check it out to see some interesting new twists on the classic basil and pine nuts combination.
Today, we’re going to talk about those little measuring tools that come in a set on a ring. I have about five sets of measuring cups (two new ones from Christmas) and three sets of measuring spoons. I use all three sets of measuring spoons separated from their rings corralled in a shallow plastic dish in my utensil drawer. I keep two sets of measuring cups (nested together to save space, naturally) in my utensil drawer, another set is dual-purpose as decoration because it’s so cute
, yet another set is relegated as scoops in certain canisters of ingredients (flour, sugar, popcorn, etc.), and, finally, I have one for household measuring. Wait…you don’t measure things around your house? I’m not interested in reusing a set in the kitchen after it’s come in contact with a chemical so they live in their respective places for their respective uses.
- I keep the 1 cup measure in the laundry room to measure bleach.
- I keep the ½ cup measure in the dog food. Two scoops, twice a day for two dogs.
- I keep the ¼ cup measure under the sink to measure the dishwasher cleaner. We have hard water that causes problems sometimes, but the cleaner should never come in contact with the food preparation process.
Why do I have so many measuring spoons? When you’re cooking 398374 dishes at the same time, like I do over the weekend prepping meals for the week quite often, you just need this many. You can’t measure honey and then turn around and measure flour. I try my best to measure less messy dry ingredients first then on to wet ingredients to keep from having to wash so many, but sometimes you just need several. I also don’t want to contaminate some containers of an ingredient. I use salt in sweet and savory dishes so I usually measure out salt first. For my marinara sauce, I use 1 T of Italian seasoning and 1 T of brown sugar, but I don’t want herbs in my sugar so I measure the sugar first. (Note: You’ll notice I use t for teaspoon and T for tablespoon around here. I just like the abbreviation.) If you measure oil first (or spray the measuring cup/spoon with cooking spray) before sticky ingredients like honey and peanut butter, it slides out easier. Planning out your measuring order is important!
My favorite is my ⅛ teaspoon. I didn’t even realize I had such a jewel for the longest time, and now, I cherish it. I halve recipes a lot, and it bugs me to estimate. I use this one quite often, and as far as I know, it isn’t common for this one to come in a set.
Do you have a favorite measuring spoon? Is that weird? How many sets of measuring cups and spoons do you have?
Tucka and Oscar at Christmas.