Archive for the ‘gripes’ Category

cooking vs baking


posted by on baking, cooking, gripes, healthy, leftovers, quick, vegetable

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The idea of spending more than 30 minutes cooking a meal is annoying to me. Don’t get me wrong, I love being in the kitchen but I’d much rather spend 4 hours with the precision of baking. Throw “a bunch of sh*t” in a pan and cook it is my theory when it comes to dinner (which is exactly what I did last night).

I had a couple of almost empty boxes of elbow pasta, some feta cheese, frozen corn, frozen chopped spinach, and a half can of diced tomatoes leftover in the fridge. I heated up a tablespoon of butter, threw in the frozen spinach, corn, can of tomatoes with the juice, mixed it all up until it was hot and bubbling and added some finely chopped garlic at the very end. Feta cheese was sprinkled on the top after it was dished up. Bonus: it made about 4 servings so the boyfriend and I had leftovers for lunch which, in my opinion, was even better reheated the next day (you’ll have to ask him how it was cold – yuck!).

posted by on baking, gripes, high altitude, homemade

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One of the first things I remember my mother teaching me to bake is the forever-loved chocolate chip cookie. After moving to Denver this was another favorite that failed to turn out due to the high altitude. It took a long time and a lot of compiling of recipes to come up with this version that worked beautifully in the land of 5280.

What you’ll need:

  • 2½ cups flour – *add 2-3 tsp. water to the flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup butter (I use margarine), softened
  • 2/3 cup sugar
  • 2/3 cup brown sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 12 oz. chocolate chips (I use Ghirardelli’s 60% cacao bittersweet chips) 
  1. In a bowl, combine flour, baking soda & salt. Set aside.
  2. In a separate bowl, beat the butter, sugar & vanilla until smooth.
  3. Add the eggs, one at a time and mix until combined.
  4. Gradually beat in the flour mix.
  5. With a wooden spoon, stir in the chips.
  6. Bake at 375 degrees for 8-10 minutes or until edges are golden brown.

**Just to compare to my “high-plains” version**

You use ¼ cup extra flour &  2/3 cups of both types of sugar instead of the normal 3/4 cups. More flour, a bit of moisture (the water to the flour) and less sugar is a general rule of thumb when baking anything in high altitude.

posted by on cooking, gripes, News

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By now you’ve probably heard Paula Deen’s “shocking” news. She was diagnosed three years ago with Type II diabetes. I’ve read several articles today but found that Mary Elizabeth Williams from serves it up best. What do you think?

photo credit: bunchofpants via flickr

posted by on baking, cooking, gripes, homemade, pizza


I get so tired of people talking about how hard it is to bake and/or cook from scratch. Try this recipe out the next time you are craving pizza. I’ve altered this recipe from several I have seen in the past to make it work for me. High altitude hasn’t been an issue for me but just in case be ready to adjust for drier temperatures (for example) by increasing/decreasing the amount of flour and oil you use. **I’ve also used this recipe and split it into 4 or 5 equal pieces and refrigerated the dough for personal size pizzas later in the week**

black olives, spinach, red onion, mozzarella & blue cheese

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posted by on cooking, gripes, travel


On the last day of our pre-Christmas Boston trip last week, we decided to go downtown for a late breakfast before our flight back to Phoenix. When asked “how would you like your eggs cooked?” I naturally responded with “over medium, please.

I’m not quite sure why I was surprised when I was served two very runny eggs. It’s not even just said restaurant in Boston. It’s practically everywhere I’ve ordered my eggs over medium. So, as they say, if you want something done right, do it yourself.

How to make an over medium egg:
(the boyfriend loves over easy eggs so I’ll be explaining how to cook both in the same pan. at. the. same. time.)

1. Heat 1 tablespoon (give or take) in a large frying pan on medium to medium-high heat. Melt the butter through until it’s bubbly and make sure your heat is at least at

2. Crack all 4 eggs into the pan and scrape the edges of the eggs as they firm up. Keep scraping the edges away from the side of the pan as the eggs cook.




3. Since the boyfriend likes his eggs “easy” I drag my spatula through all four eggs to separate them.





4. About 4 or 5 minutes have passed by this point and I flip two of the eggs over to make mine over medium.




5. Quickly put the lid on top of the skillet and let the over easy eggs cook just a minute more to get the top glazed over. I usually pull the over easy eggs off the skillet and let my eggs cook just a bit longer.

All of this really depends on the type of pan you have and how your stovetop handles heat and different temperatures. Generally it takes me anywhere from 5-7 minutes to get the perfect over medium egg. It should be mostly cooked through, but not dry.

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