"I cannot live without books: but fewer will suffice where amusement, and not use, is the only future object." -- Thomas Jefferson

Thursday, September 27, 2018

Mini Yogurt and Dried Blueberries Popsicles

Mini Yogurt and Dried Blueberries Popsicles

I want to increase my popsicle repertoire.


2 cup measuring cup
Small popsicle tray with 6 molds & lids/handles

1 8oz Yogurt, plain
2 TBspns Dried Blueberries
Dribble of honey
Dab of peanut butter, optional


Add all but a dollop of yogurt to measuring cup
Add blueberries
Add honey
Stir with a spoon.

Note: I did not use the milk. I thought I might need it.

I mixed the dollop of yogurt in an almost empty peanut butter jar to try and salvage the remains. I swirled it around, stirred it and scraped the bottom and sides. Then, I poured the mixture into the measuring cup and stirred it together with the other ingredients.

I used the spoon to scoop up a few of the blueberries and poured them into one of the molds. I repeated this five more times.

Then, I poured the remaining yogurt mixture evenly into the six slots in the mold trying to leave a small space at the top of each.

Then, I added the lids and put the container in the freezer to freeze overnight.

In the morning, I got a bowl of hot water and let the frozen popsicle mold sit in the water for a few seconds. But, I was impatient, so I took the mold out and held it over the sink and poured the hot water over the top and sides of the mold.

It worked, I was able to release a popsicle with a few wiggles of the popsicle handle.

The popsicle was frozen and tasted good. That little bit of peanut butter really added flavor.

My popsicles are small, just a few bites but it is the perfect size for me.

Clara's Bell Peppers and Eggs

Clara's Bell Peppers and Eggs
(adapted from: https://www.youtube.com/watch?v=P4IjNV3lZkQ)

Clara Cannucciari became a YouTube star with the help of her grandson, years ago.

This is my second recipe of Clara's to try.

My Bell peppers and eggs came out great. Very tasty and surprisingly filling.

I followed Clara's recipe except I used frozen Bell pepper strips that equaled about 2 peppers. Also, I used 2 eggs.

In addition, I added a bit of Rock Salt and Macha when the dish was done.

I love this dish for another reason, it's a great way to use frozen Bell pepper strips.

 This is one recipe I will use often!


Olive oil
Frozen Bell pepper strips (equal to about 2 Bell peppers)
2 eggs
Rock salt and Macha

or s/p to taste


In a medium skillet, add a dollop of olive oil.
Add the frozen Bell pepper strips and cook on medium.

Stir to separate and spread the strips in the skillet.
Stir occasionally.
Cook until they begin to brown.

Once they begin to brown, lower the temperature to simmer. Stir some more, then cover and cook until the peppers are softer.

Crack the eggs into a bowl and whip with a fork to break the yolks and add a bit air to the mix.

Add the eggs to the peppers. Stir to mix thoroughly.

Cook mixture on medium.
Stir as eggs cook.
Cook until eggs are done, generally until the eggs are firm and not runny.

Remove and serve on a plate or in a bowl

Add extra s/p to taste. I added a bit of rock salt and Macha*.

*I am still chafing at spending about 20 dollars on a small packet of Macha for 1 recipe. But, on Clara's Bell peppers and eggs, it made the dish even tastier.


Dear Blog Visitors: I am sorry this post looks like crap.

But, Blogger.com's ability to format text and to place pictures in text has deteriorated over time. Most of their text formatting options do not work.  It is a horrible blog platform. I actually think Blogger.com wants its users to go to other blog services and is trying to drive them away with awful software. Their feedback function is useless, they have little to no staff actually working to fix blogger.com issues. There have been no upgrades in a long time. I would love to go to another blog platform but my blog is so data intensive, it will be a big headache and will take a lot of time.

Thursday, September 20, 2018

Ria's Basic Skillet Dish

Ria's Basic Skillet Dish

I wish I knew the history of this recipe. It is one recipe I use more than any other.

This is a catchall dish. I never seem to have the same ingredients when I start to make this dish. So, this dish can have a variety of combinations.

Note: when I first adapted this recipe, I used a propane stovetop. Now, I have an electric hot plate, so the temperatures are different. The hot plate burns hotter at lower settings, so I had to decrease the cooking time.


2 TBspns olive oil
1 clove garlic, diced*
1 onion, chopped*
3-5 potatoes, sliced
1 squash, cut into chuncks
1 8 oz can mushrooms, drained
1 cup bullion (use chicken or vegetable cube

Sea salt or s/p to taste

*To make this recipe GERD-friendly, I do not use onions and garlic anymore, I use a bit of onion powder and garlic powder.


Add oil to skillet. Heat to medium.

Add garlic. Add onions.
Cook garlic and onions until onions are clear.
Add potatoes.

Add bullion and seasonings. Reduce heat. Simmer 15 minutes.
Next, add squash and mushrooms.

Simmer an additional 20 minutes.
Check to see if potatoes are done. If not, cook for about 10 more minutes.

Additions: add 1/2 of kielbasa sausage, sliced; or diced cooked chicken, spam, or ham. Cook meat first, then add vegetables.

Options: add one 8 oz can salsa and reduce bullion; add olives or diced bell pepper, or cabbage shredded or cut in wedges.

Substitutions: one jar of artichoke or heart of palm in place of mushrooms.

Monday, September 10, 2018

A Mug Adventure

A Mug Adventure

I was searching for various recipes and came across Jack Monroe's Mug of Mac-n-Cheese (https://cookingonabootstrap.com/2015/03/02/marmite-mac-n-cheese-in-a-mug-36p-microwave/)

A mug of mac and cheese, why didn't I think of that!

Sadly, I found Jack's recipe too difficult for me.
After a search for other Mug Mac and Cheese recipes, none were any easier.
So, I got an idea. Make a batch of pasta. Store it in the frig and use as needed.

The following are some mug recipes devised using precooked pasta. Note, in the future, I will probably revise these recipes over and over again depending on what I have on hand.

Mug O'Mac&Cheese

2/3 mug-full of cooked pasta
Chunk of Mozzarella cheese or other cheeses, diced or about 3-4 TBspns
A dollop of milk
s/p to taste

Add ingredients to mug.
Stir ingredients.
Microwave 30 to 60 seconds on high to warm up the pasta and melt the cheese.

Mug O'Pasta, and leftover Chicken and Pesto

2/3 mug-full of cooked pasta
LO pesto mixture*, about 1 TBspn
LO shredded chicken, about 1-2 TBspns
A bit of olive oil
s/p to taste

Add ingredients to mug.
Stir the ingredients together.
Heat in the microwave for 30 seconds
When ready, stir again before eating.

*See Pesto Mixture recipe on blog.

Mug O'Pasta and Basil

2/3 mug-full of cooked pasta.
A little olive oil.
A palmfull of Basil, crushed
s/p to taste

Add ingredients to mug.
Stir ingredients together.
Heat in Microwave for about 30 seconds.
Stir again and eat.

Mug O'Pasta, Salsa and Parmesan Cheese

2/3 mug-full of cooked pasta
1-2 TBspns salsa, canned
A dab of olive oil
s/p to taste
Garnish: Parmesan Cheese

Add ingredients to mug, except Parmesan Cheese.
Stir ingredients together.
Heat in Microwave for about 30 seconds.
Stir again.

Garnish with a few sprinkles of Parmesan Cheese.

 Mug O'Pasta and Quasi-Cream Cheese Sauce

Another experiment and what a delight. I made a quick quasi cream sauce.

2/3 mug of cooked pasta
3 TBspns Cream cheese
1 dollop of milk
s/p to taste
Garnish: Parmesan Cheese

Add pasta to mug.
Add cream cheese, milk, and s/p.
Microwave on high for 30 seconds.
Remove and stir contents thoroughly.
If mixture is too dry, add a bit more milk and stir, again.
Return mug to microwave, heat for another 45 seconds on high.

When complete, garnish with Parmesan Cheese.

Note: See Blog for other Mug Recipes:

Zucchini Mug Cake,
Mug of Scrambled Eggs with Corn and a Salsa Topping Recipe,
Mug of Canned Spinach Soup-Egg Quesadilla, and
Mug O'Bread Pudding Recipe