Tonight, my Kitchenaid Classic Plus stand mixer (13 years old, according to the serial number) started to really heck up in some really obnoxious ways, to the extent that I thought I might need to buy a new mixer. But it turns out that there’s just some simple maintenance tasks that need to be performed, and that all of the issues I was having are very common!
Bookmarked: Dish Dragon
Dish Dragon is an interesting site where you tell it one or more ingredients that you have available and it recommends recipes to make with it. Pretty handy if, like me, you tend to accumulate a lot of ingredients with good intention but then never know what to actually cook for dinner. Great for meal planning and so on.
Lately on Facebook I’ve seen a lot of ads for a knife sharpening system, particularly one being advertised as by “Wasabi knives.” I was interested in the product, but not $120 interested… but it turns out that all of them are just rebrands of the one by Ruixin Pro, which is a much more palatable price. I paid around $30 for mine, but the price has further dropped to $20, although it seems to vary a lot over time.
Anyway. After a couple of ordering issues (due to my payment not going through) and then a bit of a wait for shipping direct from China, my sharpener finally arrived.
I’ve sharpened all my knives with it now, and I think it’s pretty good! There’s a few things to watch out for, though.
It’s Girl Scouts Cookies season again! Nationwide, the Girl Scouts outsource their cookie production to two different companies, Little Brownie Bakers (LBB) and ABC Bakers.
I live in an LBB region, and LBB is a subsidiary of Keebler; ostensibly, Girl Scouts licenses their recipes to Keebler via LBB for their actual cookie production. Two of their cookies, Thin Mints and Samoas, have supposedly-identical equivalents available from Keebler, namely Grasshoppers and Coconut Dreams, respectively.
Whenever the Girl Scouts aren’t selling cookies, or whenever joyless grownups want to enjoy their cookies without actually funding the Girl Scouts, common knowledge is that you can satisfy your cravings by buying the Keebler equivalents. But is that true?
This is what I made for my Thanksgiving entrée this year, what with having Thanksgiving all on my own. It turned out pretty good.
- 1 pound ground turkey
- 1 large shallot, finely minced
- 1 egg
- 1 tbps of minced sage
- 1 tsp each of minced thyme and rosemary
- ½ cup toasted bread crumbs
- 1-2 cups kale leaves, finely minced
- 4 ounces thinly-sliced prosciutto (optional)
Preheat oven to 350°F.
In a medium-sized bowl, combine the turkey, shallot, egg, sage, thyme, rosemary, bread crumbs, and kale, thoroughly mixing with your fingers if possible. If no prosciutto is being used, also add some salt. And, of course, add pepper to your preference (and maybe some garlic).
Form the turkey mixture into a loaf, and wrap it in the prosciutto (if desired).
Bake until the internal temperature reads at least 155°F, approximately 45-60 minutes. Remove from oven and let rest for at least 10 minutes.
Slice and serve.
There are a lot of recipes for ice cream out there, but a lot of them involve making large amounts of custard creme and therefore large batches of ice cream. But sometimes you just want to make a small amount at a time, especially with a small ice cream maker. And portion control is important, too!
So, here’s a simple way to make a small amount of what’s essentially ice cream, without a lot of fuss or process:
- Combine 120 grams of half and half with 30 grams of agave nectar or corn syrup or other liquid sweetener (Torani flavor syrups might work well for this too)
- Add a pinch of salt
- Add a few drops of whatever flavor extract you want (4-5 drops of vanilla, peppermint, or orange extract) and any other flavorings you’re interested in
- Stir thoroughly (I use a milk frother or a tiny whisk)
- Churn until smooth
At this point you could also add small chocolate chips or fresh fruit or whatever other mix-ins you want.