It Could Be Worse.

I'm sure there are plenty of worse activities to engage in to unwind...I prefer to clean, bake, and have a beer.

Beer, (funny shaped) cookies, banana bread/cake, and sourdough bread dough (to bake tomorrow).

It started with me cleaning the kitchen after dinner.  I noticed a "very ripe" banana on the counter ready to either be thrown away or mashed up for banana bread.  Can't let a banana go to waste!  So I started on that.  Then I remembered I wanted to bake another loaf of bread, and pulled out a beer for the recipe.  Perfect for drinking the excess.   

Once I got the banana bread in the oven and the other bread dough "resting," I remembered that Mr. TPG, who tore a muscle this week, has been a little down.  Since he has the sweet tooth in our family, I thought he deserved a treat. :)  Glancing around the kitchen, I saw the cookie kit that my sweet sister-in-law and nieces sent to me as a "welcome home" package when I got back to Nevada in December.  It sure came in handy tonight!

Thank you, A+C+A+fam!

And that's how I unwind on a Friday night after a very long week.  Man, I feel a little old.

Views for Miles.

How could you not love coming down Spooner Summit from Lake Tahoe to see this?

Highway 50 between Spooner Lake and Carson City.

When I lived in San Francisco, I always said I lived in one of the most beautiful places in the world.  I must say, the Carson Valley ain't bad either.


[P.S. 49ers currently in OT -- let's get it done, SF!]

Adventures in Bread-Making, Round 2.

After my lousy first attempt, this round went way better than the first!  Meaning, it did not end up in the trash can :)

The texture of this loaf of bread was so much better than the last attempt.  This time, I actually kneaded the bread properly instead of just giving it a few squeezes.  The flavor is good, but not quite perfect.  I think it might need a little more salt?  A little more beer?  Regardless, I will thoroughly enjoy every bite of my efforts!

 

Letting the dough rise.

 

Just out of the oven.

 

The inside was actually fluffy/airy this time!

I will post the recipe once I get it closer to the taste I want.  In the meantime, try my friend's version - I bet if I had made her edits to the recipe, this loaf would have been perfect!

Easy Cooking.

It was a busy Saturday for me that started with a Starbucks soy latte (yum), continued with studying for the bar exam (yuck), was interrupted by an incredible football game (go Niners!), and ended with some cooking.

I made this easy pot pie a couple weeks ago, and Mr. TPG was a huge fan.  Since it's a tasty, simple dish that warms you up in the winter cold, I made it again today except I added peas this time. I'm always a fan of more veggies.  For those busy people, this is a relatively quick dish (minus the baking time) that tastes homemade.



Rotisserie Chicken Pot Pie (adapted from Whole Foods)

Ingredients

2 tablespoons butter, divided
1 medium yellow onion, chopped
2 large carrots, chopped
2 stalks celery, thinly sliced

3/4 cup peas, frozen
3 tablespoons all-purpose flour
1 1/2 cups chicken broth
2 cups bite-size pieces rotisserie chicken
1/2 cup heavy cream
1 teaspoon dried thyme
Salt and pepper to taste 

2 (9-inch) frozen pie crusts

Method

1. Preheat oven to 400°F.

2. Melt butter in a large heavy skillet. Add the onions, carrots, and celery and cook over medium heat until softened but not browned, about 10 minutes. Add peas with about 2 minutes left.  Stir in flour, and cook for about 1 minute. Add broth slowly, while stirring, and bring to simmer. Stir until thickened, then add chicken, cream and thyme, then salt and pepper to taste.

 Butter makes veggies better?

Add the chicken, cream, and seasoning.

3. Using a slotted spoon, fill one pie crust with chicken and vegetable filling. Moisten edge of pie crust with water.  Take the second pie crust out of its pan and flip it upside down over the top of the filling.  Gently press the top down, and remove any excess dough along the edges, then seal the edges with a fork. Cut slits into the top of the pie. 

 Fill up the pie crust - if you like your filling more "wet," then add more of the excess liquid from the pan.

4. Bake for 30 to 40 minutes, until pie crust is golden brown and filling is bubbling. Set aside to let rest for 10 minutes, then enjoy. 

 Yum-o.

And if you're anything like me, enjoy a beer while you work in the warm kitchen!  Just don't drink too many, lest you burn your pot pie...