Chicken Stock

I can recall a time that I did not obsess over Ina Garten and her show, "Barefoot Contessa". It's shocking, but true. Her word is gospel to me now, and (much like Liz Lemon) I really want her life.

Anyway.

Whenever I started watching her show, she would make a point to say that using homemade chicken stock was ideal. I hated that. And I mean I really...hated that. I thought that making your own stock was time consuming and expensive-- more expensive than it was worth. I was wrong. I'm sorry, Ina.

This was my first attempt at homemade stock, and since I had two leftover chickens from my Halloween party, I ended up being able to make two batches.

It really is completely different (and better) than store bought stock. It's richer, more flavorful and definitely adds more to recipes (like risotto, for example) than canned broth or stock.

I added cut up celery (leaves included) and carrots, 3 cloves of garlic and threw in a bay leaf or two with my leftover chicken.

Put in enough water to cover it, and let it simmer for about 8 hours. Maybe more.

It's not something you need to worry about.

While it simmered, I did some chores. Cecilia helped.

I'm pretty sure she thought changing the sheets was some sort of game.

But she's so cute, I can't get mad.

The finished product.

The really finished product, (the solids strained and discarded) divided into containers.

Notice the separation? Leave it in the refrigerator overnight, so that all of the fat separates, and then skim it off.

Freeze what you won't use immediately.

It's amazing what you can do if you just listen to Ina Garten.

A Serious Post

Warning: Long and fairly personal post ahead.

In a previous post, I alluded to some health issues/hospital stay.  I had been under the impression that the worst was behind me and all I have left to do is recover and live normally, yadda yadda yadda.

Since I am bothering to go into detail about my mishap, I will let you know that my surgery was to take care of a cyst on my left ovary.  The cyst was approximately 12 x 8 x 5 cm, the size of a baby's head, stretched across my abdomen.  Surgeries are typically done for cysts that are 5 cm, so I had a big ol' boy in there.  My ovary had been twisted and turned around multiple times, and it was brought up that I may have had to lose my left ovary, but I didn't.

I should not have had a cyst in the first place, since I am on "the pill" and I am not supposed to ovulate. This was a concern that I brought up to both doctors I saw. Only one actually took it seriously.

On Monday, I went to my surgery follow-up with a doctor from the hospital where I had my surgery.  Not the actual surgeon or not even anyone who had actually seen me that night, but some effeminate man (no complaints, thems my people) who asked me a few simple questions and sent me on my way.  No looking at my incisions, no ultrasounds, nothing. The conversation boiled down to: "Do you hurt anymore?" "No." "You're fine."

This did not sit well with me, so I made an appointment for a second opinion with my regular gynecologist. He was concerned (as he should have been) that I had developed a cyst in the first place, so he sent me for an ultrasound.  It is still there. 8 cm of mass that may require me to have another, more intrusive, surgery.

I want to have children so badly someday. I burst into tears in the examination room when my doctor said that losing my ovary was definitely possible, if they couldn't reconstruct it.  I'm aware that there are two ovaries for a reason, but I don't want conception to be a struggle for me.

I have an appointment in 3 weeks to check the cyst again to see if it has changed.  If it goes like last time, I will actually know within a week if it is still interfering with my ovaries enough to cause the severe pain I had. My parents and I are fairly certain I will need surgery again.

With this last surgery, I was able to go back to class that Tuesday (I had the surgery on a Saturday night) and completely free of any discomfort by the next weekend.  If I am to have surgery again, it will be more invasive and not nearly as easy of a recovery.

Please send your best vibes, prayers, etc. out there for me, whether I need the surgery or not.  This has been a very stressful and frustrating process for me and my family.

Roasted Butternut Squash Soup

I can't claim to have created this recipe, and neither can my mother (who I got this from), but neither of us know where it came from. It happens, okay? I'm sorry.

Anyway, for my festive fall meal that I prepared for the Mitchells, I wanted to do a squash soup.  I know a lot of people are wary of the squash, but it is so good. Very mild and when prepared like this, creamy and delicious.

I didn't even attempt to cut the squash myself. I made sure the boyfriend did that for me. 

Cleaning it out was so fun. Very similar to pumpkin carving. 

Also, thank God for garbage disposals. 

Beautiful, aren't they? But very intimidating.

Just like Karen Gillan. Yes, I went there.

I do love the color veggies get from roasting.

I think I might like roasted vegetables more than fried food.

...I know, okay? I know.

Here's the ingredient that got me excited for this recipe: apples. Apples and apple cider are both included. I think there's something in me that will not look over apples. I just love them so.

This is a huge measuring cup. I had to feature it. 

That's chicken broth. Vegetable broth would be easily substituted to make it vegetarian/vegan friendly.

This is what the soup looks like before you puree it.

Never make the mistake of blending too much warm liquid at a time. I did that once. 

It wasn't pretty. 

And after blending! Pretty, isn't it?

Roasted Butternut Squash Soup

• Cut one large butternut squash in half and de-seed with a spoon. (You can either peel the squash now or after roasting, it's your call)
• Cut into 8 total pieces, then drizzle with olive oil, and roast at 350 for one hour.
• Heat one teaspoon oil in a pot, add one chopped onion and sauté.
• Add squash, four cloves of crushed garlic and one peeled, cored and chopped apple, 5 cups chicken broth, one cup apple cider and one teaspoon of salt.
• Simmer for 30 minutes, until apple is soft.
• Puree in blender (a little at a time, seriously!)
• Throw in any spices you see fit. (I used cumin, cinnamon, pepper and I can't even remember what else)
• Garnish with sour cream.

I used the soup as a first course, and then made this for the main course. It was super easy, and very good. Pork really absorbs flavors without marinating. I love that.

I'm certain Meredith will have pictures from the dinner itself posted soon. I may post a few here when she gets them up, but for the full feature, go to her blog soon.

No, go there now. It's a good read.

Themed Meals

Since this blog is named after my 80-something year old alter ego, you all should know that I think like an octegenarian.  I refer to people my age or younger as "young folks", consider my cat to be my child, and although I'm somehow a faster walker than most elderly people I know, I get winded too easily and would much rather travel in a Rascal Scooter than walk to the destination myself. 

And no...it doesn't have anything to do with my "unhealthy" recipes. I scoff at the notion that what I love so dearly is slowly killing me.

Anyway, I love theming meals or party snacks around get-togethers or events that I or my friends throw. I made shepherd's pie to have a marathon of a certain fantasy-themed television show that I may or may not be ashamed of obsessing over.

If there's an occasion for cupcakes, I will bake the hell (excuse my French) out of some and I will make sure it's a flavor that has some sort of purpose.  Like, for my annual Oscar party, I will decorate the cupcakes with as many of the nominee's names that will fit.

Once fall rolls around (um, hello...now?), I will make sure every batch I bake is fall-y. Pumpkin, spice, whatever. I will do it, and I will do it proudly.

This weekend, I will be cooking a fall-themed meal for the Mitchells. Roasted butternut squash soup, pork tenderloin...and possibly (most likely) a  few cupcakes. Fall is the favorite season of many, so I can't claim to be its #1 fan, but I do go all out for the season, and I'm very glad I have friends that feel similarly and indulge my obsessiveness.

Cecilia, again.

I don't know if any of you were aware of this, but...

I like my cat. A lot.

Enough to take pictures like this of her.

She really wants to be an outdoor cat. I don't have the willpower to let her out. I don't like it when we aren't in the same room together, let alone not knowing where she is at all. 

She has the cutest paws I've ever seen. So big, like catcher's mitts!

Not the most flattering picture of her ever, but dammit...

She's cute.

New design

Thanks to Meredith for my new background picture!

Unfortunately, I'm terrible at html/web design/whatever, so my blog is not looking exactly how I would like, still, especially on my phone. It's a disaster!

So if you or anyone you know is good at that sort of thing, this gal needs some help...fast.

I cooked, finally!

Today was one of firsts: the first meal (beside frozen pizza) I've cooked in my new place, and the first fall activity I've participated this season!

Meredith took pictures of our outing to the Fall Folk Arts festival in Kingsport, which will be posted soon. I got to stir apple butter, eat some kettle corn without paying the $3 for it (I am a sampling queen, apparently) and I got to pet an alpaca! I now want to take one home. I will probably make the alpaca picture my new facebook picture once she gets them up, but I really do like my cooking whilst drinking picture I have up now.

Anywho, after a short break for a much needed nap (we had gone to Target afterward and wore ourselves out over Halloween decor), I followed this recipe for turkey pumpkin chili for dinner.

I added corn (I add corn to anything I possibly can), cinnamon & nutmeg (to give more of an autumnal feel) and substituted chicken broth for the water, roasted red pepper for the green pepper and green chiles for jalapenos when I made it, and I think it turned out quite well.

Cupcake's Sauvignon Blanc (courtesy of my birthday wine extravaganza) is probably my new favorite white wine. Meredith & I had no trouble polishing it off.

The chili simmering. I realize now that chili will never translate well to picture. It was good, I swear.

The very happy hostess.