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I hate “Fall Back” day. My sleep is always messed up with daylight savings time no matter which way it goes. Sometimes it even seems like the fact that I know it is daylight savings time means I won’t get a wink of sleep.
Soooo….I yawned all day long!
The Scratch Challenge continues, though regardless of my lack of sleep.
I’ve noticed that I’m getting way faster at baking. One reason, I suspect, is that I organized all of my baking supplies last week. I have a box that I filled with my basic supplies, like baking powder, baking soda, chocolate chips, vanilla extract, etc, etc, etc. When it’s time to bake, I pull that box out of the pantry and take it to wherever I’m working.
This morning I made a banana pecan bread for breakfast with only 10 minutes of hands-on time.
Of course, Rosie’s required a puddle of butter to be melted on top of the hot fresh bread.
Rosie slept in until noon, so while she was having her serving of banana bread I was on to lunch. I used a biscuit left over from last night’s dinner and topped it with an egg, over easy. I’ve decided that eggs are THE fast food of the scratch cooking world! With an apple on the side it was a filling midday meal.
I would have cheerfully eaten another apple for dinner but those darn kids, they seem to want to be fed every single night. For supper, I made baked brown rice (recipe to follow), and a broccoli and chicken stir-fry so that we field test our new chopsticks.
Now for a recipe. Baked brown rice is a staple in our house. It’s super easy with very little hands-on time. I no longer cook rice any other way.
Baked Brown Rice
Ingredients:
- 1 ½ cups of brown rice
- 2 ½ cups of liquid (water, broth, etc)
- 1 tsp of salt
- 1 tsp of butter or olive oil
- Seasoning to taste
Directions:
- In an oven-safe pot with a lid, combine all ingredients and bring to a boil on the stovetop.
- Meanwhile, preheat oven to 375F.
- Once the rice combination is boiling, put the lid on tightly and place in the oven for 1 hour. (No peeking!)
- At the end of the hour, remove the lid, fluff the rice and allow to sit for 5 minutes.
Very yummy!!!!!
Thank you, my fave hippie chick!!!! 🙂
I have a ‘baking box too’. When my nieces come over they like to add as many ‘extras’ as possible to anything we are making, and love that there are always different kinds of nuts, and chips and craisins and things in there to add to whatever kind of loaf/cookies/muffins we are making. Since we have moved ‘north’ I am really starting to enjoy the ‘pantry’ concept – i.e. having back up of things. When we lived in the city, the grocery store was on our block. We were daily shoppers and if we ran out of something… well we just walked down to the corner. Now when we grab something out of the pantry, we jokingly call it ‘going to the store’. For example. My partner uses the last squirt of mustard, gets up and goes to the pantry with “I’m just going to the store to get some more mustard.” Now if only he would go the extra step of putting it on my shopping list so I could keep our pantry stocked! 😉