Tuesday, August 23, 2011

Frozen Peanut Butter Cheesecake

Cheesecake. My roommate and I were a little overzealous. A large portion was already missing by the next morning.
Last week I serendipitously encountered a recipe for peanut butter pie that just didn't sound very good. It involved chopped peanuts, cream cheese, lemon juice, a cup of sugar, vanilla, and a can of sweetened condensed milk. Too sweet for my taste.

I thought to myself, There has to be a way to make this better.

Saturday, August 13, 2011

Odin, and Peanut Butter Cookies

Since it's summer and we don't have air conditioning, my roommates have been spending a lot of time sitting outside on our back porch. Almost every day, this cat comes to visit.

We're not sure if he's a stray or just someone's outdoor cat, but we call him Odin. He's really skinny, but his coat is fairly clean and shiny (for a cat who spends so much time outside). As soon as he sees us, Odin comes running. He rubs against my legs and purrs, sometimes even jumping into my lap.  If we're not careful about watching the door, he tries to run into the house (and sometimes succeeds).

He's not allowed in, of course. He doesn't seem to be neutered, and we really don't want him to mark his territory. Today he made a break for the house 3 times, and each time I caught him right before he got in. After the third attempt, he wandered away in a bit of a sulk. He'll be back.

And I'm spending so much time talking about the kitty, because the cookies I made this morning are pretty basic. So basic, in fact, that I'll be really surprised if anyone reading this hasn't tried it already. I'm talking about Three Ingredient Peanut Butter Cookies.

Sunday, August 7, 2011


Today I finally took my sauerkraut out of the fridge, to give it another taste. If you remember, I broke down and poured in some vinegar, to speed the flavor up a bit. That helped immensely. I used about a quarter cup of it for lunch today in a sort of saute (1/2 c sauerkraut, 1 onion cut in semicircle strips, 2 diced potatoes, and 1 teaspoon of caraway seeds cooked in olive oil until it was all soft and smelling lovely. I would have thrown in an apple too, if I had any). The sauerkraut was good, but the flavor is a bit lacking in complexity. So I decided to move it to a bigger jar (it was a little too tightly packed before), stir in a couple teaspoons of caraway seeds, and top it off with vinegar. We'll see what it does.

Thursday, August 4, 2011

Brown Chicken Stock

Once or twice a month, I roast a chicken. It's a pretty economical meal, since I can eat the leftovers for 2 or 3 days without getting bored. Then I take the last of the meat off the  carcass and turn it into some other dish (enchiladas, soup, chicken pot pie, etc.) Then finally, I turn the bones into stock.

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