Saturday, November 17, 2007

Cooking Fun?


An old man was lying on his death bed, wishing for one more pleasure out of life. Suddenly, he smelled the scent of cookies coming from the kitchen. With all the strength left in him, he made his way to the kitchen, where his wife was busy baking. It took all he had to reach out for a cookie. Just when he got his hands on one, his wife slapped him on the wrist. "Leave those alone," she said. "They're for the funeral." Wink

This office move is testing the limits of my composure.

Somehow, in the course of a week, I- possibly the least thrilled person in this company in terms of the relocation- have ended up as project supervisor for this fiasco, mostly be default since my boss has decided to take the next week off Baring teeth 

It has reached the point that whenever anyone mentions the word m-o-v-e, my upper right eyelid begins to twitch so violently that it appears I am winking at everyone; either they are attempting to figure what the joke is or considering bring me up on harrassment charges.

I need chocolate.

The saving grace is that it will all be completed in 10 days, & 6 of those days are weekend/Thanksgiving. That, & the fact that my vacation starts in four weeks, just in time for the problems that weren't considered to pop up.

I will not be answering my phone. Period.

I've had some requests for the recipes I mentioned this past week. Aways happy to oblige my adoring public, here they are- quick, simple, & tasty, which is the only way I will submit to the tyanny of the kitchen Tongue out

Spiced Cranberry/Peach Chutney

3/4 cup of water

3/4 cup of brown sugar

1 tsp of pumpkin pie spice

12 to 16 oz of fresh or frozen whole cranberries

1 can of unsweetened peach slices, drained & chopped

(Optional- 1 cup coarse chopped pecans)

Combine first three items in a saucepan & bring to a boil, stirring frequently to dissolve sugar; add the cranberries & bring back to a boil; lower heat to medium & simmer for 10 minutes with the lid on, but cracked to let out steam; set aside to cool until ready to serve; just before serving, stir in drained peaches & optional nuts.

Curried Olive Dip

2 cups shredded medium cheddar cheese

1 can chopped black olives

2 cloves of garlic, minced

2 green onions, finely chopped (or 2 tbsp of dried minced onion)

1/2 cup mayonnaise

3/4 tsp of curry powder

Mix all ingredients together thoroughly; cover & store in the fridge for 4 to 12 hours; serve with crostini or wheat thins.

Cat Haiku

(author unknown)

Tiny can, dumped in

Plastic bowl. Presentation,

One star; service, none.
Cat face




Carrie said...

I'm glad to hear your sweet potatoes turned out well. I'm definitely going to have to try that recipe now. Thanks for being my test kitchen LOL
God bless :)

Dana said...

Don't you just love a boss who leads by leaving? Grrr...

I've had good bosses and bad, mostly good. And I am thankful for those! They will roll up their sleeves and get right to work with the rest of us...(I especially have a good boss now since I work at a church :))

thanks for the recipes. can you substitute green olives for black? And have you tried the chutney on anything other than cheesecake? Not that it doesn't sound good, I just wondered about how many other things I could lather it on!