I know, I know. I haven’t posted anything in forever. I had my reasons. Lack of time, being exhausted and a serious case of the I-don’t-wanna’s. So I’ve probably lost the few readers I had, but, everyone needs a break once in awhile. I’ve spent the past few months in a desperate attempt to create some kind of balance in my life. Most days I’m on an even plane, some days… well, I’m just not even on the teeter totter.

Things are going well. My job is going good, Ozzie got into the GATE program at his school, we are making some big leaps in our goals. I turned 30. Ozzie turned 9. And yesterday was our 10 year wedding anniversary. We aren’t doing much, since we are going on a cruise in April and we figured we would just celebrate then. But, we are going out for dinner and a movie, and since I’m lazy and didn’t even get my husband a card, I decided to make him something I know he will appreciate much, much more.

Mocha Panna Cotta. Mmmm. Never had panna cotta? It’s delicious and lends itself to an infinite number of variations . And? It’s very simple to make. The trick is to use the least amount of gelatin you can get away with and make sure you really let it soften, otherwise you may end up with a grainy texture. And that would just be sad.

Mocha Panna Cotta, 4 servings

• 2 C heavy cream (you can use half and half, but why would  you?)
• 1/4 C sugar
• 1/2 vanilla bean, split or 1 1/2 tsp vanilla extract
• 1/3 C good bittersweet chocolate, chopped fine
• 2 1/4 tsp gelatin (or 1 envelope)
• 3 tbsp cold water
• 2 tbsp coffee extract/concentrate  (I just use extremely strong coffee made with a french press since I don’t normally keep coffee concentrate on hand)

Place the cold water in a bowl, sprinkle gelatin over it. Set aside for at least 5-10 minutes.

Heat the cream, sugar and chocolate and vanilla bean if you are using it. Heat gently, until sugar is dissolved and chocolate is melted, whisking frequently. Remove vanilla bean and scrape seeds from the pod into the cream, or, add extract.  Whisk softened gelatin, then pour very warm cream mixture over it and stir to dissolve gelatin completely.

Immediatley pour into lightly oiled ramkins, coffee cups, wine glasses or bowls and chill at least 3 hours. If you want to unmold them to serve, place a hot towel around each and run a sharp knife around the edge and upend onto a serving plate. Garnish with whipped cream, more chocolate, cocoa powder, etc.

Today I awoke not hating life. Don’t get me wrong, I’m nowhere near rational. But its dimmed to a dull ache rather than a sharp pain. Good, right? Today I am focusing on some much needed TLC on the homestead… yardwork, some baking and reorganizing the basement after the holiday carnage.

And to celebrate my sheer willpower (which I was pretty sure I didn’t even have…) this morning I made berry-apple crisp.

Good for Breakfast Berry Apple Crisp

Mix Together:

3-5 cups frozen or fresh berries

1 smooshed bannana

2 apples, chopped

1/4 cup whole wheat flour

1/4 cup sugar

splash of good vanilla

1/2 stick butter, cut into small pieces

Mix Together:

4 cups whole oats

1/2 cup flax seeds

1/2 cup whole wheat flour

1/2 cup sugar

1/2 cup melted butter

splash of milk

dash of cinnamon

Heat oven to 350 degrees, coat a baking dish with butter or canola oil spray. Spread 1/2 oat mixture evenly in bottom of dish, then add fruit mixture. Layer remaining oat mixture on top and pat down. Bake 1 hour or until bubbly and browned! Really yummy with yogurt or ice cream.

(Um, all measurements are approximations. I’m one of those annoying “bit of this and a handful of that” cooks. Sorry. Play with it and you’ll figure it out!)

Maybe Catwoman. Or She-Hulk.

I have a bruised rib. (This is actually much more painful and dramatic than it sounds. Just ask my husband, as I’ve been growling at him roughly every fifteen minutes to remind him how much pain I am in. MUST. GET. HEALTH. INSURANCE. Painkillers would be lovely.) I had a disagreement with a lawnmower and it won.

Other than that I am attempting to study for my history class and make a bunch of food to have on hand for the week. We’ve eaten lunch out almost everyday for the past two weeks and my stomach is starting to protest. (Not to mention Pizza and frozen chicken nugget dinners!) It amazes me that for years I could eat a cheesburger or taco or whatever fried crap I wanted with no consequence and now I may enjoy the meal for a moment or two, but will quickly regret it.

And at the risk of sounding like a bigger food snob than I actually am, I just don’t enjoy restaurant food like I used to. The flavors are muted, the ingredients questionable. You can’t have a second filling and feel ok about it, knowing that its full of homegrown produce and whole grains. Or maybe we just don’t have those kind of restaurants around here.

On the menu for this week:

Grilled Veggie and Sausage Quiche

Tomato, Basil, Olive & Fresh Mozzarella Salad

Potato Salad with Spicy Mustard, Extra Egg & Pickles

Chicken Tikka Masala Pitas (leftover chicken tikka in pita pockets with chopped cucumber… mmm)

Ham & Pineapple MiniPizza’s

3 Bean Burritos

Grilled Veggie & Sausage Quiche

(This is really an all purpose quiche… use up whatever you have on hand!)

Makes 1 Quiche

1 Pie Shell

6 Eggs

1/2 Cup of Shredded Cheese (I used crumbled Chevre)

1/4 Cup Milk

1/2 Cup Grilled Veggies of your choice (I used grilled squash & eggplant)

3-4 Crumbled cooked sausages

Mix eggs, milk and cheese. Stir together with veggies and sausage and pour into pie shell. Set pie shell in a shallow pan of water and Sprinkle with salt and pepper. Bake @ 375 for 25-35 minutes, until set.