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Posts Tagged ‘postaday2011’

The “Do One Thing” series chronicles my yearlong effort to tackle one project every day to organize my life and home.

Day 70: Vacuumed the living room furniture. Even though I’ve discovered that Yin, who died back in September, was responsible for approximately 75 percent of the cat hair in the house despite his smaller stature, Yang’s still doing a great job of dusting the house with light gray fur.

Saturday, Day 71: I finalized my ScanCafe order online. Thus ends to saga of the latest box of photos cleared out of the closet for digitization.

Day 72: Sometimes, minor household emergencies lead unexpected organizational advances. I noticed a weird dark stain on the bottom of one of the pantry shelves; upon further investigation, I found that a can of Pam cooking spray had let loose and dribbled for no telling how long, leaving an oblong puddle on the shelf.

I cleared everything off of the shelf, sopped up the puddle and sprinkled baking soda all over the stain to try to soak up some of the spray. After I vacuumed up the baking soda a few hours later and started putting things back, I rediscovered a dirty little secret of closet and cabinet organization: Once you’ve completely cleared out a space, it’s hard to fill it back up. I tossed a couple of bottles of miscellaneous spice blends that I had been gifted with a couple of years ago, along with some bouillon cubes that had expired in 2007 (although, you might ask yourself, can bouillon cubes ever really expire?) and a few other items.

It’s pretty fulfilling, overall, to know exactly what’s on a pantry shelf.

Day 73: Repeated Day 72’s pantry clean-out protocol with another pantry shelf. This take-no-prisoners organizational strategy is totally working for me.

Day 74: Started prepping for the mother-in-law’s upcoming visit by purchasing duvet clips for the new duvet and duvet cover I found for the guest room last week.

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So I’m told by people who know such things that I’m actually getting the most difficult part of pecan pie right. Apparently it can be quite a feat to get the filling to set up correctly.

Who knew?

I got my recipe for the filling from Baking Illustrated, a book published by the editors of Cook’s Illustrated. I don’t know what part of the recipe holds the mojo, but it’s been foolproof so far.

Here’s the recipe, complete with my notes. I would have posted it last night, but my 14-year-old, somewhat standoffish cat decided to dole out some affection, and you just don’t turn that kind of thing down.

Toast the pecans while you’re waiting for the oven to reach the baking temperature to partially bake the pie crust. This should take about seven to 10 minutes; watch the pecans carefully and stir a couple of times to prevent burning. Wait until they cool off before you chop them up or they’ll crumble. (Toasting nuts is nerve-wracking; I’ve found it’s best to undertoast rather than risk overtoasting.

You’ll want to have the pie filling mixture ready to go the minute the partially baked shell comes out of the oven. (This bit of timing might be the secret to the recipe.)

Pecan Pie

1 unbaked pie shell
6 tablespoons unsalted butter, cut into small pieces
1 cup packed dark brown sugar
1/2 teaspoon salt
3 large eggs
3/4 cup light corn syrup
1 tablespoon vanilla extract
2 cups pecans, toasted and chopped into small pieces

Follow the directions for partially baking the pie crust until it’s light golden brown.

In the meantime, melt the butter in a double boiler or in a heatproof bowl set over a saucepan of simmering water. Remove the bowl from the heat and stir in the sugar and salt with a wooden spoon. Beat in the eggs, then the corn syrup and vanilla. Return the bowl to the heat. Stir and cook until the mixture is shiny and registers about 130 degrees on an instant-read thermometer. Remove from heat and stir in the pecans.

Remove the prebaked pie shell from the oven and immediately turn the temperature down to 275 degrees. Pour the pie mixture into the hot pie shell.

Bake on the middle rack for 50 to 60 minutes, or until the pie looks set but still soft, like gelatin, when gently pressed with the back of a spoon. Place the pie on a rack and let it cool completely, for about four hours.

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I completely forgot to complain about my seamstress experience in Friday’s post on my second-floor wall hanging.

Several weeks ago, I took the hanging to a local seamstress to see if she had any recommendations for the hanging process. I was thinking I should get the fraying sides hemmed and have the top sewn into a loop that I could slide a dowel through.

I’ve always been terrible at sewing projects, despite having a mother with mad sewing skills. I was willing to pay good money for help.

The seamstress for hire? Not helpful at all. And not very nicely unhelpful, either. She was so unpleasant that I determined there would be NO professional seamstresses involved in this project, even if I had to drag the hanging to Biloxi and get my mom to sew it for me.

At some point, however, the Internet reminded me that clip-on curtain hangers existed, and I determined that the hanging’s frayed edges would be safe in their relatively static position on the wall. No sewing, no dowels.

The lesson: Unpleasant customer service isn’t always going to work out for business, large or small, especially when alternatives are everywhere.

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Framboise and ginger ale … I’m probably not the first to put together this concoction, but I’m feeling pretty innovative, nonetheless.

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The “Do One Thing” series chronicles my yearlong effort to tackle one project every day to organize my life and home.

Day 65: Finally hung up the curtain rod for the long-suffering wall hanging that we’ve owned for years.  It came into our possession when my husband bought a Volkswagen Vanagon back in the late 1990s. (Apparently, it’s traditional to include a gift when you sell a Vanagon  — the husband left a waterbed mattress in one that he sold before we were married.)

Anyway, it doesn’t really go with anything, but it doesn’t really NOT go with anything, either. It’s handmade and unique, and I love the stylized creatures that now brighten the upstairs hallway.

Also this week:

Day 63: Made an epic find at Target. I was planning to buy a duvet and duvet cover for the guest bedroom, since I’ve found that combination imminently easier to care for than a comforter, bedspread or quilt. With the mother-in-law set to arrive later this month, it was finally time to ditch the cat-hair-laden comforter.

Anyway, I found the EXACT items I was looking for in the clearance section for half price. Woot!

Day 64: Attempted, yet again, to move the garage shelf, only to find that there was a HUGE, unwieldy pile of green wire for the robotic mower blocking the way. I spent a good 30 minutes untangling the wire and wrapping it around an empty paper towel tube.

Can it be unwrapped easily without retangling itself? I don’t care.

Day 66: Finally managed to move the garage shelf into its new place without getting hit in the head with the surfboard again or finding another tragic tangle of green wire.

Day 67: Cleared a few things out of the kitchen pantry, including a canister of breadcrumbs that expired in April 2010. It’s rather amazing how things accumulate so quickly in there.

Days 68 and 69: I spent these two days driving to Nashville, hanging out with my brother at work and then hanging out while he had knee surgery, and then driving back. Family trumps home improvement, every time.

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My niece and I played with this magnetic sand table as we were waiting for my brother to emerge from knee surgery, and all I could think was “magnetic Zen garden.” Somebody get on that.

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Today’s regular blog post has been pre-empted by this awesome ride around Nashville in a police car with my brother, Officer Awesome.

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I saw Food, Inc. at the Huntsville Botanical Garden on Saturday, and I’m still trying to process it.

It showed in vivid detail the conditions that chickens, cows and pigs live and die in, conditions that so many of us are already aware of but choose to ignore. It also revealed that our entire food supply is increasingly under the control of just a handful of companies, and our government’s food safety system is horribly broken.

All in all, it revealed that even a carefully considered family meal plan with fresh, seemingly wholesome ingredients may not be enough.

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Last night, I finally got around to combining two dishes that I knew would taste great together, a la Reese’s Peanut Butter Cups: Citrus Quinoa and Mojo Shrimp.

The Citrus Quinoa recipe, from Coastal Living, was designed to go with a snapper entrée. The Mojo Shrimp recipe is actually a Mojo Chicken recipe that seemed like it would work for shrimp, too. The quinoa has an intense lime flavor, and the shrimp adds a light burst of spicy orange flavor to the mix.

I made a few changes to the original Citrus Quinoa recipe, so I’ve outlined my version below. The original calls for parsley, which I never have around and never seem to miss. I also made a couple of changes to the cooking process, since the original version resulted in mushy quinoa.

Citrus Quinoa

Adapted from Coastal Living’s Citrus Quinoa Recipe

1 1/4 cups uncooked quinoa
2 1/2 cups water
3/4 teaspoon salt
1 tablespoon lime zest
3 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Rinse quinoa thoroughly. Bring the water to a boil in a medium saucepan. Add the quinoa and 3/4 teaspoon salt; reduce heat and simmer until the water is absorbed, about 15 minutes. Stir in remaining ingredients.

Mojo Shrimp

1/2 cup orange juice
1 tablespoon olive oil
1 tablespoon fresh lime juice
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon crushed red chili flakes
1/2 pound medium shrimp

Combine juices, oil, garlic, paprika. oregano, salt and chili flakes in a large zip-top plastic bag. Add the shrimp; seal and marinate in the refrigerator for at least one hour and up to three hours.

Pour about a tablespoon of olive oil into a medium skillet and add the shrimp; stir fry for two to three minutes or until shrimp are opaque. Serve over Citrus Quinoa.

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I made our annual king cake today with a recipe from Southern Plate that called for frozen bread dough. It was a cinch to make compared to my traditional recipe, which calls for making the dough, letting the dough rise, punching down the dough, letting the dough rise yet again, rolling and shaping the dough, letting it rise again, baking the cake, and finally decorating the cake. If it sounds like a ton of work that takes all day, you are correct.

This recipe calls for adding lemon extract to the cream cheese filling; I associate king cakes with a light cinnamon flavor, so I substituted cinnamon for the lemon. How much cinnamon? A few shakes. This was a cooking-by-taste experiment.

If I made it again, I would skip the cream cheese filling altogether and simply coat the dough with butter and cinnamon sugar before rolling it up. Simple is better when it comes to king cakes.

Like Southern Plate’s Christy Jordan, I couldn’t find purple sugar at the grocery store, so I ended up with hot pink. I’m pretty sure the cake glows in the dark; I really need to go downstairs and check before the cat freaks out.

The ring obviously did not maintain its shape during baking, but it didn’t totally stick together in the middle.

The husband’s verdict: It’s OK, but not as good as the make-king-cake-all-day version.

My verdict: It’s definitely got a shot without the cream cheese filling.

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