Other places I blog




web stats

Follow Me on Twitter

Entries in Domestic Diva-hood (3)


I feel like Martha Stewart

Yesterday, my husband and I went through our old bank statements and bills. He is perilously close to being a hoarder, so the fact that acquiesced with this project was hellpful. Some of our statements were from 1994. I found a cancelled cheque for buying something at a maternity store. Perhaps there are people out there would not have shredded them, but the filing cabinet cried out for rescue.

You can tell a lot about a person from their old bank statements. I can say this with all certainty:

We spent a lot of money on food.
We spent a lot of money on kids' shoes.
We had a milkman for a few years, and we drank a lot of milk.
I obviously never carried a lot of cash.

After we were done (when the shredder stopped because it was hot), I thought about dinner. This is the nice thing about being the two of us: we can eat when and what we want without fear of neglecting some poor soul.

I hadn't made any plans, really, but I had leftovers. So I made chicken chili, and I made it up on the fly. Between the whole decluttering day and this, I felt a little Martha Stewart-ish. This is what I used:

3 cups of leftover chicken, white and dark meat, chopped
1/2 medium green pepper, chopped
1/4 c. chopped onion
1/2 c. leftover corn niblets
1-19 oz can black beans
1-19 oz can diced tomatoes
1 cup tomato sauce 
4 tbsp Tex Mex seasoning 

All I did with this is put it in a pot, mix it together, and simmer for forty minutes. I did puree the tomatoes beforehand, but you don't have to. My husband prefers tomatoes he "can't see," so I had to ensure there were no scary chunks.

I think you could use an envelope of taco seasoning and it work well, and I also think you could also add whatever extra spices you like. I thought after I should have added a tsp of cumin or maybe a sprinkle of cayenne pepper. It was delicious! I served it with crackers and a dollop of sour cream, although hubby hates sour cream and opted for chunks of cheddar cheese instead. You could also vary the veggies, too, using orange or yellow pepper for colour. I'd include a picture of the chili, but we ate it!

It might not seem like an enjoyable way to spend a day together, but we liked having time to putter together. After dinner, we went on a bike ride in the twilight. Slow, quiet, domestic life has its advantages.


Summer salads

I love summer salads.  I think most people do.  I'm trying to cut carbs and eat more protein, so I liked this recipe I found for Bean Salad at Mennonite Girls Can Coook.  The recipe suggested using three cans of beans of any kind.  I used chick peas, black beans, and kidney beans.  It was good.  And it keeps for a few days, and makes a good lunch which is healthy.


And now, a cookie post

There was a request yesterday in the comments of my cookie post for the recipe of said cookies.  Here it is in all its glory, for those who like cookies:

Ginger Crinkles

2 1/4 c all-purpose flour
2 tsp baking soda
1 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1/4 tsp salt
1 c packed brown sugar
3/4 butter or shortening
1/4 molasses
1 egg

Stir together the first 6 ingredients in a separate bowl.  In another, larger, bowl, cream together shortening and brown sugar.  Add the egg and molasses, beating well.  Combine the dry ingredients with the shortening mixture.  Form 1-inch balls.  Roll in granulated sugar.  Place 2 inches apart on a cookie sheet.  Bake at 350 degrees for 15 minutes.  Makes 48 cookies

I actually make my cookies bigger by making the balls a little bigger than one inch. I end up with just slightly more than 3 dozen cookies.  

Happy cookie baking!