I finally finished a sock! Initially, I stopped working on it because I wasn't sure I liked the fit, but I needed a sock to knit yesterday, on dpns for some reason, and I decided I did like it.



This the first of a pair of Pomatomous in Dream in Color Smooshy in Gothic Rose. Despite my previous doubts, I love this sock and must start on the second one after I finish this post.

I decided Josh and I needed some more fruit in our diet so I made a blueberry crisp.



I combined a couple recipes which worked pretty well.

For the fruit:

2 lbs frozen blueberries,feel free to use fresh but halve the amt of cornstarch)
2 tbl corn starch
1/2c sugar
1 tsp vanilla

Bake at 375F for 30 minutes or until the fruit gives off some juice.

For the topping:

1c old fashioned oats (I like them better than quick oats)
1/3c flour
2/3c brown sugar
pinch of salt
cinnamon, cloves, ginger or whatever you want
1 1/2 sticks (3/4 c) unsalted butter cut into small cubes
I also added some pecans

combine all ingredients and use your fingers to mush it all together until you get course crumbs.

When fruit has baked for at least 30 minutes, add topping and bake for another 40-50 minutes until top is golden and crispy unless you like it softer than bake it until then.

I also made this and put it into the refrigerator to grow overnight.

Any guesses what it is going to become for dinner tonight?

Since it was snowing last night I decided I needed to make desert. Ok, so that's not really the reason. I just wanted desert, but it had to be simple. My go-to simple sweet recipe used to be brownies, but I get messy when melting chocolate is involved. Actually I am generally a bit messy when baking.

Anyway... so brownies were my go-to treat, but now I think blondies have replaced them. They are marginally quicker to make and just as satisfying, unless I really need chocolate. I have tried a few recipes but they weren't quite what I wanted. The recipe I used most frequently always ended up a bit greasy due to the ratio of butter to everything else, a bit too thin and a little heavy since there was no leavening. I sorta combined a couple recipes with my own twist for this one so feel free to give it a try. I will try to get a picture of a bar when I get home, but make no promises if there is a lack of daylight. I underbaked mine a little. I was going for gooey, but I think I went a little too gooey.

I have published the recipe here for your blondie baking pleasure.

Creamy Chicken and Wild Rice Soup

Notes: If I am using an unseasoned wild rice blend I cook it in broth to give it flavor. A boxed blend with a seasoning packet will have more salt and other seasonings which makes the seasoning portion of the soup very simple. If you make this using a boxed and seasoned wild rice mix you can follow the directions for the boxed mix and use less broth, around 6 cups instead of 8.

I suggested the use of evaporated milk for those of you interested in a lower fat version. You can also use corn starch instead of the roux to cut down on the fat as well. The evaporated milk doesn't taste the same as the cream or half and half, but it isn't bad.

I am writing this from memory and since I tend to improvise and never make this soup the same way twice, feel free to make adjustments or if you have questions leave a comment.

Ingredients:

• 6-8 cups low-sodium chicken or veggie broth
  
• 3 chicken breasts, I prefer bone-in, trimmed of excess fat and skin
  
• 1 medium onion, diced
• 2 cloves garlic pressed through garlic press or diced finely
  
• 3 carrots, diced
  
• 3 celery ribs, diced
  
• mushrooms, sliced (optional)
  
• 1 tbl olive oil or other oil
  
• 1 box of wild rice blend, cooked with seasoning packet
  
• 12oz evaporated milk or 0.5 cup heavy cream or half and half, I leave it up to you
  
• 1 bay leaf
  
• 1 tsp dried tarragon
• 1 tsp dried parsley
  
• 4 tbl butter
  
• 4 tbl flour
  
• salt and pepper to taste
  

Directions:

1. In a medium sauce pan cook the rice following the instructions on the box or bring 3-4 cups of broth to a boil and add 1.5 cups rice blend and cook until done, 30-40 minutes.
2. In 5-6qt Dutch oven heat olive oil over medium heat until shimmering. Add onion, garlic, carrot, celery and mushrooms, if using. Cook, stirring occasionally, until soft; about 5-7 minutes.
3. Add remaining broth, bay leaf, parsley and tarragon. Bring to a simmer then add the chicken breasts. Simmer for another 20 minutes or until chicken breasts are cooked through and have reached an internal temperature of 165F. Remove chicken from the pot and set aside to cool.
4. When rice is cooked add to the rest of the soup along with any cooking liquid. Chop or shred cooked chicken into bite-sized pieces and return to the pot.
   
5. Add evaporated milk, half and half or cream. In a small sauce pan melt butter over medium heat. When the butter as stopped foaming (all water has evaporated) add the flour and whisk for another 30 seconds.
   
6. Add the roux to the soup and bring to a simmer. Cook stirring occasionally until thickened to desired consistency. If too thick add more broth or water. Season with salt and pepper to taste and don't forget to remove the bay leaf.
7. Enjoy with some good bread and a salad if you feel the need to be healthy.
   

I usually don't remember much about my dreams. If I do, the details are definitely lacking. The last couple of mornings I have woken around 5am, looked at the clock and gone back to sleep. During that last hour and I half before my alarm goes off I have had similar dreams. Yesterday morning I dreamt that I was going to my class in which I was supposed to give a presentation on my current research project. The problem was I forgot to bring my iPod which I had saved my presentation to. I went back to the lab to grab it, got distracted by something and rushed back to class. Once I got there I realized I had forgotten my iPod again. I tried two more times to bring my iPod with me before I woke up. This morning's dream was similar, but instead of presenting I was going to my eye exam. In this case I forgot to get off the bus at the right stop or something like that. The details are fuzzy.

A few nights ago I had been working on a red cabled hat before I went to bed. I mis-crossed the cables in the last row, but was too tired to fix it at the time so I went to bed. It must have bothered me more than I thought because I had trouble falling asleep and kept waking myself up because I was dreaming of cables in red yarn.

Well, I did make it to my eye exam this morning and I was a half hour early because I couldn't remember what time I had scheduled it for. It looks like it's time to get some glasses. I am near sighted and if I drive for long periods of time, especially at night, I get headaches. Luckily I can get by without them for the most part, but I think I will appreciate them for driving. Since I have extra money in my health care spending account, I think some prescription sunglasses may be in order as well. Maybe I can squeeze in a massage this year too!

I may not seem like it, but I think I am a romantic at heart. At least when it comes to fiction. It's kind of silly because I will occasionally have to force myself to read the book if it's not going the way I think it should. If the two characters, who I know love each other for some reason aren't going to get together I get a little distressed. Why? I have no idea. I usually overcome this and continue the book after awhile, but for a little while I can't stand the thought. I am a dork. I guess it's probably a good thing I never got into romance novels.

I am totally in the mood for soup. On Sunday I made beer cheese soup. a little oniony but had good flavor otherwise. Last night I made white cheddar and potato soup. It was so good and a great way to make a dent in my potato stash. I am going to write my recipe here so I don't forget it.

White Cheddar Potato Soup

Servings: 3-5 depending on who is eating it.

Ingredients:
1lb potatoes cut into 3/4" cubes or as close to cubes as you can get them
1/2 onion, diced
2 carrots, diced
2 celery stalks, diced
2 garlic cloves, diced or pressed through a garlic press
3 tbl of butter or olive oil ( I did a combo because I didn't add enough butter initially)
3 tbl flour
3 c low-sodium chicken broth
1/4 c white wine (optional)
2 bay leaves
1 tsp dried tarragon
1 tsp dried parsley
3/4 c half and half, whole milk or some cream (I would use less cream)
I think condensed milk would work fairly well if going for a lower fat version
1 cup shredded white cheddar ( I used 50% fat free because it's what I had on hand)
salt and pepper to taste

Directions:
1. In 4-5 qt pan on medium heat add oil. When oil is shimmering add onion, carrots, garlic and celery. Cook until soft, 7-10 minutes

2. Sprinkle flour over the veggies and stir a lot. Cook for another minute.

3. Pour in chicken broth, wine (if using), bay leaves, parsley and tarragon. Bring to a simmer and add potatoes. Cook with lid on for about 10 minutes or until potatoes are fork tender.

4. Stir in half and half and return to a simmer.

5. Turn heat to low and slowly add the cheese while stirring constantly.

6. Remove bay leaves and season with salt and pepper to taste.

Best served with crusty bread and a big glass of milk, in my opinion.