Juicing?!!

YES.  I’ve jumped on the bandwagon.  Get over it.

BTW- almost 2 months since a post…. I’ve sort of been in a slump.  Still trying to dig myself out.

ANYHOO there are a million articles about why to juice and juice recipes, but I kind of wanted to focus on the actual PROCESS of it.  Like the prep, the juicing, and then the cleanup.  Okay, fine, I will probably post a couple recipes, too.  But only because I like making them up and seeing what happens.

I have a Breville variable speed juicer.  It was $199 from Amazon.  It’s cool!  I read a lot about juicers and the different kinds, but this is what I settled for.  It had a ton of good reviews and was less than $200.   RIGHT, so let’s get down to it.

I am sort of creepily methodical about doing this.  I guess because I feel overwhelmed and desperate when the kitchen gets really dirty.  So I like to start with a clean slate (clean countertops).   I’ve been known to clean other people’s countertops, too.  I never really thought of myself as OCD, but I guess I am to a degree.

I plug in the juicer, and put out a plate (or two) for the items that will be juiced.

Cabinet Crisis!

My “pantry” cabinet has been overwhelming me for a while.  It was really, really bad.  Observe:

Bento Egg *FAIL*

I have had these molds for years.  Because let’s be honest- wouldn’t you rather eat a hard boiled egg that was shaped like a bunny?  I thought so.

Lemon Cranberry Scones

This recipe is RETARDED delicious.

Zzzzz

Energy slump. Hopefully it comes back so that I don’t waste my going-on-6-days egg whites.

Also, I made some lemon curd, but didn’t like it. It was unbearably sweet. Maybe it’s supposed to be? I don’t know- I’ve never tasted it. Also also, something about the consistency made me queasy. I think it’s all the lemon zest- I wonder if it is lemon zest or little bits of cooked egg. And for some reason that makes me squick.

Freaking amazing baked pasta casserole. Freaking CHEAP, too.

Did you ever think you would read “amazing” and “pasta” and “casserole” in the same sentence?  Well.  Welcome to my playground.

I can’t take credit for the original recipe, but as I modified the crap out of it, I will anyway.  Here are the ingredients:

Bread with your soups!

So now that I know we will be eating soup for weeks, I figured I’d throw my husband a bone and make some bread to dip or eat along with all of this soup.  Because we’re eating it.  No mercy.

I have a little experience making my own bread.  I have been using a recipe for honey-wheat bread, but this “light wheat” recipe is much awesomer in my opinion.  I had to halve it, though, because that lady was crazycakes.

I took A LOT of pictures, and plan to explain each step.  Forgive my wordiness, but it’s for people confounded by homemade bread.  It’s really not so bad.  There is very little hands-on time…. mostly just waiting.  PERFECT for those of us with short attention spans or those of us with little kids that need to be redirected every 15 minutes.

I MADE SOUPS.

I made this up, and it was pretty tasty, so let me write it down before I forget it.  =)  This was super easy, and super customizable.  Just chop it up and toss it in.  The amounts don’t even matter.  My kind of recipe, since directions harrow my soul.

Rainbow Chiffon Cake <3

This cake blows my mind.  Want.  And thank you for typing this out, someone else.  🙂

Perpetually Engaged: frozen rainbow chiffon cake