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I don’t normally talk in such definitive terms but: We’ve all been making Buckeye Balls incorrectly for the entirety of man kind. It’s true. The correct recipe follows.
1 (6.5oz) container of PB2 with chocolate
1/2 of the same container filled w/ powdered sugar
2 tbs virgin coconut oil
6 tbs dark spiced rum
3 tbs coconut coffee creamer
chocolate bark, melted
In the bowl of an electric mixer using the paddle attachment, lightly mix PB2 and powdered sugar. Mix in the coconut oil and blend for about a minute until it’s even distributed through the bowl. Add in the rum, 1 tbs at a time, until the batter has a sufficient rum taste but doesn’t knock you over. Then add the coconut creamer until the mixture just comes together. You might not use all of the creamer. It should look like this:
Roll the dough into balls worth one or two bites. Refrigerate them for half an hour. Melt chocolate bark by the directions provided (Or make your own using your favorite chocolate and a scoop or two of shortening. I was lazy today.) Cool until you can just touch the chocolate enough to work with. Swirl each dough ball into the chocolate bark, and then set on a lined cookie sheet.
Refrigerate until set, then serve. Then thank me. Often. I’m freezing them and sending them to Costa Rica, because I want to be that far away from their magnetic wonderfulness.
We’re far far from home right now in Vermont. Having put our little spot in Dripping Springs on the market, we decided to stay away for 6 months. The first we spent in a friend’s snow bound cabin in St Adolphe d Howard, about 2 hours from Montreal. The next 5 months, we’re spending in our preferred rental house in Burlington, Vermont.
The thing about me is that though I love to travel and feel the various textures of the world, I am an inveterate home body. To me, the best part of any ocean crossing adventure is the pull I feel, constantly, to return to my not so tidy hobbit hole.
Here I am now, 3 months homeless. I have no permanent address, and my babies are sleeping on crib mattresses on the floor. The hobbit in me quivers.
If there’s one thing I do better than feather a nest however, it’s plan. I have lists, databases, and maps of potential next homes. I have flowcharts in my head of just how our move southward will go. I also have custom furniture.
My brother in law, Matt Mitchell, it turns out is quite the artist when it comes to woodwork. He has recently founded a custom furniture business called Austin Joinery. He’s building a portfolio, and so I managed to commission two very special beds for my girls. These will be the first feathers laid in my next nest and I find it appropriate that they are for the girls, made by family, and flecked with symbolism.
As it stands, I have no permanent address. I have a home, the place I carry with me to where ever Andy and I land. My nest is only really in my mind just now though, and these two pieces of furniture built with the aid of a talented craftsman, are the first feathers I have for it.
Okay. I admit once and for all that I don’t measure anything. Ever. So you’ll have to use your eyeballs when assembling these muffins because they were both the bomb and the diggity. If it looks too wet, add more dry. If it looks too dry, add more wet. We’re grown ups and can handle this, right?
3 horrendously over ripe bananas I’d forgotten on top of the fridge
1/2 cup unsweetened apple sauce I needed to be rid of
2 sticks unsalted butter, melted (Yes. You read that right.)
1 tsp vanilla
3/4 cup maple syrup (I really just glugged until Andy shouted “HOLY SHIT!”)
1 tsp kosher salt
1 tsp baking soda
1 tsp baking powder
2 cups unbleached flour
1 cup pecans or walnut pieces
Beat the bananas and apple sauce until smooth. Slowly wiz in the melted butter. Add in the rest of the ingredients one at a time except the nuts. Fold those in at the very last minute.
Pour into lined muffin tins, almost filling each cup. Bake at 350 for about 20 minutes until just done. Makes about 2 dozen muffins.
The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.
Here’s an excerpt:
600 people reached the top of Mt. Everest in 2012. This blog got about 2,900 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 5 years to get that many views.
The WordPress.com stats helper monkeys prepared a 2011 annual report for this blog.
Here’s an excerpt:
A San Francisco cable car holds 60 people. This blog was viewed about 2,700 times in 2011. If it were a cable car, it would take about 45 trips to carry that many people.
Blast the super bowl and long live chicken noodle soup! Prepared with one hip against the kitchen sink, hopping to and from the fridge. This is just what I wanted.
1 free range, organic vegetarian chicken boiled, boned, chopped
2 tbs extra virgin olive oil
1-2 large sweet onions, chopped
4 cloves garlic, minced
½ head of celery, chopped leaves and all
4 large carrots, chopped
1 lrg can of tomatoes (I used fire roasted)
3 cups (ish) chicken stock (free range!)
1 cup (or more) whole wheat egg noodles
zest of 1 lime
juice of 1 lime
1 tsp cayenne pepper
1 tsp paprika
2 tsp cumin
kosher salt/ black pepper to taste
½ cup chopped cilantro
Add oil to a large hot pot. Sweat onions in oil. Add garlic and celery to soften. Add remaining ingredients except noodles and cilantro. Simmer until the carrots are softened. Add excess broth if desired to make a looser soup. Stir in noodles and cook for about 20 minutes. Just before serving, stir in cilantro.
Did you know you can blog wearing latex gloves with your feet on an autoclave bin? Well, I can anyway.