Life Lessons Learned in the Kitchen, #1

About 5 years ago I was trying to figure out how to make rice. I asked for suggestions, I tasted different rices, analyzed them, and I tried different aforementioned suggestions...and it was all to no avail. I was in awe by anyone who could make rice. It was so hard. A real mind-boggler.

Then, one day, I read the instructions on the bag of rice. I cooked the rice exactly as directed. I measured the water and the rice exactly as directed. I did not stir the rice- exactly as directed.

And the rice was perfect.

By following the wisdom of previous rice-makers who documented their rice-making success, I was able to have success too and my life was therefore better. Sometimes we just need to read the directions, and not be a fool. Sometimes we need to take advice. The best advice is from those who know: such as the rice-makers.

I hereby declare you have permission to use this as a metaphor to demonstrate your knowledge of life lessons. May go over well for teaching young impressionable children or for presentations, teaching classes, or sacrament meeting talks.

Cafe Rio Salad! & Cilantro Lime Rice

A long, long time ago,... I used to eat pork. Then I started to not like pork.

So one time I lived in Provo. I had this blonde Californ-I-A bombshell of a roomate. She had an obsession. She'd plead and beg for me to accompany her...

So then I met Cafe Rio. My life forever changed. So much flavor. Such perfectly combined tastes. Who could ask for more?

Of course, I was devastated when I learned they were pulling an In-N-Out and were sticking to Utah. They

should share the love, such as with Washington.

One time for Christmas the aforementioned roomie got the best present ever. Her brother brought her a Cafe Rio salad. Drove it straight from Utah to San Diego. Such love.

My order of choice - pork salad with the creamy tomatillo dressing. If not, then a pork burrito, enchilada style.

I left my heart in Cafe Rio.

Thanks to Heather's candid photography I now know what I look like eating Cafe Rio (last Dec. in UT). Notice the deep concentration one must exhibit while enjoying some Cafe Rio.

Creamy Tomatillo Salad Dressing

1 Packet of Ranch (I like the MSG free kind made with light mayo-not to be confused with Fat Free mayo)
1-2 Tomatillos (fresh-boil/microwave till soft and put in blender or canned)
Some cilantro finely chopped
1/4-1/2 of a jalapeNo (the gringo warning: do not chop with your bare hands, unless you want your hands and everything they touch to be on fire for hours and hours. Don't ask me how I know that.)
Some fresh garlic finely chopped or put in blender
Mix all the ingredients together (can put in blender and blend it all together), chill, etc.

If you want to make the salad a la Cafe Rio, do as follows: Buy some of those tortillas you cook (Costco, Fred Meyer). Make some. While they are almost done cooking, add a bit of grated cheese so it melts onto the said tortilla. Put the tortilla on a plate. Add some black beans (warm, canned or some you've made yourself or canned that you've spruced up with some seasoning, garlic, salt, pepper, onion, etc.), add some rice (white rice or make white rice and when cooking, first add a bit of oil to the pan, add some onion, after cooking for a while, add the rice and chopped garlic to the oil, let it brown up, then add the water (1.5 cups per 1 cup of long or medium grain rice) stir, bring to boil, add tons of chopped cilantro, salt, and squeezed lime now or at the end, cover and cook on low until it's soft. DON'T STIR IT until the end.), add lettuce, tomato, avocado, some chips, cilantro, and the dressing. Voila. If you want meat, make slow cooker pork, beef, or just add chicken. I have made some Cafe-Rio like pork, but it's not exactly the same. The trick is the crockpot and it's gotta be sweet and flavorful. Heather thinks sweet pork is not delicious. Don't worry, I will help her to understand the many endearing qualities of the sweet pork.
I went to San Diego (heart, heart) this summer and got to visit with my Cafe Rio partner-in-crime. Of course, we made salads. Notice the look of bliss as the salads are nearing completion. Do notice she did not lose concentration by keeping her eyes closed.

In search of the most delicious homemade chocolate milk known to man

This is the world.

As we know it.

This is me on this giant rock called planet earth.

Now WHERE is the recipe for chocolate milk made at home that tastes like store-bought chocolate milk? I know that you are out there, somewhere out there.

Down with bitter chocolate milk made with syrup. Down with bitter hot chocolate from cafes. Do you know the secret to delicious homemade chocolate milk? Do you know how to make delicious homemade hot chocolate that is not bitter and does not come from a mix? How is it done?

We deserve sweet deliciousness. We the people.

Vitamins

I feel like I'm coming down with something and I have a lot to do this weekend. So, I decided to take some people's advice from my internship and take an immune booster. I'm not so sure that was such a good idea.

I ask you: Can you have too much of a good thing?

I posit that yes. Yes you can.

Multiply the below ingredients x9 for my daily intake (per the bottle's recommendations)

Vitamin A 100% DV
Vitamin C 2,150% DV
Zinc 150% DV
Selenium 90% DV

Garlic Clove 360 mg
Propolis
European Elder Berry Extract
... and tons o f other extracts, roots, bark, fruits, and etc.

Since when do we need or is it recommended to take 2,150%x9=19,350% of your DV of Vitamin C for multiple days? Repeat content multiplication for excessive amounts of other vitamins, minerals, and random things. The note on the bottle stating: "These statements have not been evaluated by the Food and Drug Administration" was not helping it's craziness cause either.

So, I decided I love life and I don't have insurance...therefore I will stop taking it so I do not die or end up with wacky side-effects that need to be treated.

I may take one per day until I feel better and I will continue with my oregano oil pill. But, call me crazy, no more 20,000% of my Daily Value of Vitamin C though.

I don't know about you. That just seems a tiny bit excessive.

James and the Giant Peach

Organic peaches were on sale for $1/lb. So, of course I bought the largest one I could find. It wound up having a better taste than the smaller ones. Here is James posing with the giant peach. James and the Giant Peach. Pun intended. I have been utilizing said peaches for waffle toppings, with yogurt, and a few weeks back made peach cobbler. It will be so sad when it is no longer summer and I cannot buy these lovely fruits. Here's to one last fruit hurrah before the end of summer. Remember, posing with peaches is a serious business.

Waffles

Surprise HL! Hope you like it! What does this pic have to do with waffles? One thing: it is the location of the second to last time I made waffles (or three times ago...), Phoenix. And you should know, this was the silly state I was in.

Now, back to business. No more silliness. The Better Homes & Gardens cookbook changed their waffle recipe. :( I'm not a fan of sweet waffles (the batter), although I do like sweet yummies on top of my waffles. Here's the old recipe. I plan on making these every Saturday for approximately, the rest of my life. Pics from when they were made in Phoenix with old roomie.

1 3/4 c. flour

1 T. baking powder

1/4 t. salt

1 3/4 c. milk

1/2 c. oil

2 egg yolks

2 egg whites

Mix together dry ingredients. In a separate bowl beat yolks and add wet ingredients. In a third bowl beat egg whites until stiff peaks form. Mix yolk wet mix and dry mix together. Fold in egg white. VOILA!

With fresh peaches

Booberry Muffins

Okay, I really mean blueberry, but booberry is funner to say. I accidentally said it earlier actually. boo-berry. Plus if it were halloween, it would sound nice and spooky.

When Heather, Jane, and Scott were here, we went blueberry picking on Bellevue way. It was so fun! Jane was trying to run away from us and steal blueberries jamming them in her mouth. It was awesome. She could pick them and put them in the bucket. We tried to teach her they have to be paid for first. It's hard with a 1 year old though. So, this recipe is using those blueberries! Picked by my niece. Way fun.

I looked at several recipes and put them all together and came up with this. (P.S. it's VERY delicious. I am feeling pretty awesome right now because I was craving a delicious muffin and got it. YEsssss. 1 point sarah, 0 points undelicious muffins)

1 lightly beaten egg

1/2 c. white flour

1/2 c. whole wheat pastry flour (or just do all white)

1/2 c. brown sugar

1/2 c. white sugar

1/4 c. oil

1 c. sour cream (I used light)

1 t. vanilla

1/2 t. baking soda

1/2 t. baking powder

2 cups blueberries (unless you don't want so many. I'll let you decide)

Mix everything together except blueberries and then fold in booberries. Put in muffin tins (use paper cups or grease accordingly). Sprinkle lightly with white sugar. Bake at 350 F for about 20-25 minutes. Should feel firm to touch and be a darker golden color or use the toothpick test. Remove from oven and let cool in tins for a few minutes, then remove from tins for further cooling.

Mine fell/collapsed a little, so there is room for improvement. But I didn't care because it wasn't that much and they were so delicious. I love these muffins because I they are full of blueberries and normally blueberry muffins do not have enough blueberries and are to muffin bready. I also love them because they are dense and moist. So, if you are not in to either of these two muffin characteristics, you may want to find another recipe, or just do less (or no) sour cream and less blueberries.

I should say I did sprinkle in a bit of salt, but just because I felt I had to. I don't know what purpose salt serves in baked goods...which proves I do not know a lot about this subject, but I felt bad not doing it since it's in every recipe so I gave it a little dash. Not a measured spoonful or anything, just a dash.