Anyone else have a lousy week?
I needed a playlist to boost my spirits, so I pulled together some of my favorite pop songs of the late 60s and early 70s. I love radio pop from that era, and I think this collection of songs will be a perfect pick-me-up for the end of the week.
Click here for vintage pop jams!
Have a good weekend!
I’ll take any excuse I can get to spend large chunks of time surfing the internet for Adventure Time themed goods. This week’s Web Crawl features all things LSP!
(For those not in “the know” – LSP stands for Lumpy Space Princess. She’s a crazy wonderful character on the cartoon Adventure Time. Check out her wiki here!)
Photo Links: 1/2/3/4
And here, for your viewing pleasure, are a few LSP clips that I personally adore:
Sorry (not sorry!) I’m geeking out so hard this week – it’s going to happen A LOT around here. I love me some cartoons!
Every so often I think, “Hey, wouldn’t a delicious bellyache be great today!?” And in those instances, I turn to this recipe. Formerly known simply as Death Pizza, I made a few upgrades to my usual over-the-top biscuit, sweet potato, alfredo pizza recipe. The result is this Deadly Pizza Casserole.
1 can of flaky dinner rolls
1 15oz jar of alfredo sauce
1 large sweet potato
1 small to medium white potato
2T fresh sage, chopped
1 stick butter
10-12oz shredded mozzarella
4T goat cheese
First, you’ll need to prep the potatoes. Peel both the sweet potato and white potato, then cut them into chunks. Place them in a saucepan, cover them in water, and boil until soft. Meanwhile, slowly heat the butter over low heat. When the butter is warm, add the chopped sage. Cook until the butter is golden. Drain the potatoes and add the butter/sage mixture, seasoning with salt and pepper to taste. Mash well. Preheat the oven to 350°. Lay the uncooked biscuits in the bottom of a well-greased 9×12 casserole dish. Smoosh them down a bit so that they cover more area. Cover the biscuits in the mashed potato mixture. Then pour the entire jar of alfredo sauce on top. Cover the sauce with the mozzarella cheese and sprinkle some goat cheese on the very top. Bake for 40-45 minutes or when the mozzarella is golden brown. Cool 10 minutes, then enjoy!
This is a once-in-a-while recipe for me, because I always eat way too much. What can I say? It’s damn good, and I have poor food self-control! It’ll be back to fruits and veggies for me tomorrow, though – so tonight, I shall enjoy my creamy, cheesy, carb-laden masterpiece.
The sweet potato and sage butter portion of this concoction was inspired by this Martha Stewart recipe.
When we were wee ones, my brother was allergic to everything. That sounds like an exaggeration, but at times it truly felt like there was nothing he could eat and enjoy. Dairy, eggs, nuts, legumes, shellfish, and corn were all on his allergy list. Oddly enough, corn was probably the most challenging ingredient to avoid because corn syrup was in EVERYTHING that we (as children of the 90s) wanted to consume. In the time period that we grew up, natural foods and vegan options weren’t as prevalent as they are now, so my mom was constantly trying to conjure up tasty recipes that my bro could eat. One of my favorites has always been her recipe for jelly cookies. They’re easy to make and they’re comforting.
pie crust dough
jelly or jam
You can use homemade or store bought pie crust for this recipe. Disclaimer: I’m a lazy cook and I always use store bought! Preheat your oven to 350°. Roll out the dough to your desired thickness and use a cookie cutter (or a small drinking glass) to cut an even number of shapes out of the dough. Put a dollop of jelly in the center of half of the shapes, then cover each with a second dough cut-out. Use a fork to pinch the top and bottom layers of dough together. It’s crucial that you pinch the layers together tightly – otherwise your jam will spill out! Bake the cookies on a well-greased cookie sheet for 9-12 minutes. I use a brush to spread melted butter on the top of the cookies when they come out of the oven – I find that this helps keep them moist. Cool the cookies for at least 10 minutes before eating – jelly gets hot in the oven!
I’ve been a pretty big baby about the deep freeze going on outside. However, I’m super glad that the winter weather has provided me with plenty of chances to indulge in homemade hot chocolate. I recently crafted a batch of Maple Whiskey Cocoa that made my insides warm and my cheeks rosy.
1/2 c sugar
1/3 c cocoa powder
1/3 c hot water
4 c milk
1/3 c maple syrup
whiskey (preferably maple)
Combine the sugar, cocoa powder, and salt in a saucepan. Add the water and mix well. Heat on medium, constantly stirring, until the mixture comes to a boil. Let it boil for 2 minutes, continuing to stir constantly. Turn the heat to low and stir in the maple syrup, then the milk. Heat to your desired temperature, add as much whiskey as you want, and enjoy! Beware: this cocoa is extra sweet because of the maple syrup, so you can cut the amount of sugar you add. Me? I like my cocoa extra sweet, mapley, and boozy.
Recipe adapted from this one.
Click right here for relaxing weekend jams!
With temperatures steadily dropping, it’s becoming apparent that I’ll be spending the bulk of this weekend indoors. I created this laid-back, folksy playlist to accompany me while I consume copious amounts of coffee and attempt to be productive inside. In reality I’ll probably be listening to it and lazing around the house, but I’m okay with that. Have a cozy weekend, y’all!
Groundhog Day is almost upon us. If that tiny, furry bastard sees his shadow, I’m going to lose my damn mind. I need spring! I want to wear all of the springy things!
All of these lovely items are available on Etsy. Here are the links: 1/2/3/4/5. I basically want to live in sundresses and a badass denim vest. I’m done with wool socks and long johns – I quit winter. Bring me more sunlight, drinks on the patio, and beach time, please!