I eat quick food a lot. It’s because I’m always busy and rarely get a chance to eat at my kitchen table. I’m either going to school or work or at school or work. Sometimes I go to the gym too. I might sleep occasionally. Not this week though. That’s why I “invented” quick food.
I can totally hear you asking “Okay, fine, what is quick food?” right? You totally are. Totally. Onward!
I was a vegetarian full time for six years with a few periods of full out vegan in there too. Six years and I gave it up for a chicken nugget. Okay, that’s a lie. I ate a chicken nugget for my “first” meat (actually 6, and then 3 chicken strips. Bad idea. Never again.). But I really gave up veg*n for moose meat, lamb, the ability to travel and taste cool ethnic foods, to try and live a more traditional subsistence lifestyle.
Anyway, my mom thinks it’s funny that I like lamb… because I was a veg*n for so long. Like, now that I’m not, I can’t enjoy a good cut of lamb? I think it has to do with the baby part. I dunno. She won’t eat it. My brother doesn’t eat it either. Freaks. One time she even sat across from me at a restaurant and made faces as I ate a gyro. Whatever. I do what I want.
I’ve been gone awhile. Sorry! School started again, I got more hours at work and my mom has been around cooking so I don’t have to. Life: it doesn’t always allow time for things like lemon pudding cake. Today though… I have all the time in the world. Okay. Not really. But time enough to make this fantastic lemony breakfast dessert.
I woke up this morning fully intending to make lemon ginger meringues…. and then I was lazy and made a Lemon Pudding Cake instead. It’s delicious. I ate half the pan. So much for dieting.
I love lemons. Lemon water, lemon flavored vodka, limoncello, lemon sponge pie (which is not what I made, but my mom made some the other day), lemon icing, lemon poppyseed muffins, lemon, lemons lemons. Even the word lemons is delicious. Leeeehhh-mons. This cake though? It’s heaven.
It’s spongy and pudding-y and would go excellent with vanilla ice cream if I had some. It glows; in that bright cheerful sunshiney way that all things with lemon do. It definitely makes my wintery day a little less wintery feeling. It’s awesome. You should make it.
I’m sweet and tart! Just like this mostly empty bag of lemons!
It’s cold. It’s wet. It’s windy. It’s the middle of the winter and we’ve just barely made it over the hump of solstice. Which means: It’s soup season! (I use the term soup very loosely here. Chowders and such are soups. End of story.)
I was puttering around the other day and wanted soup but alas, our freezers have run low on soup and our cupboards only had weird Campbells Chunky “Soup” (which is the only “soup” I do not call soup). But behold! The wonders of the cupboard revealed a 13 Bean Soup mix! Yay! All was right in my world: soup was on its way.
Whoopie Pies* are kind of like a holy grail in my family. We talk about them with reverence and respect. We used to reminisce about vacations in Pennsylvania where they were a staple at the local grocery store. My mom tells me that my grandma made them for every school function she had growing up. I firmly believe that other than home made apple pie, whoopie pies are the food equivalent of telling someone you love them. With chocolate. And marshmallows.
It used to be that we’d take them to a potluck and no one would know what they were. “Whoopie Pie? What’s that?” Nowadays I guess they’re kind of in. And by in, I mean: they’ve been corrupted by Starbucks and Food Network. Don’t get me wrong, I love creativity and changing things up but whoopie pies were already perfect and you just don’t go messing with perfection.
If you’re one of those people who makes cute little mini whoopie pies with red velvet cake or someone who makes them “skinny”… you might want to proceed with caution. This recipe is the original, handed down from generation to generation of Pennsylvania Dutch women. It has butter. It has shortening. It has plain old Hersey’s Cocoa. It has real marshmallow fluff and bleached flour. It has bleached confectioners sugar and regular old C&H sugar. It’s indulgent. It’s gooey. It’s got ten thousand calories, I’m sure. But most importantly, it’s got love. And it is with love I pass this recipe on to you.
Or you know, bean salad. Delicious, delicious spicy mustard bean salad.
Waaay back in 2009 when I was a vegetarian, I had this delicious bean salad at a friends house. It was awesome. I can never replicate it though because I always buy the wrong beans, forget the jalapenos, mush the avocado or something just goes wrong. But I always try! And it’s usually pretty okay anyway. This time around I hit on a really good variation though. I thought I’d share the original and then the variation because both are just a fantastic side dishes. Or snacks. Or whole meals. Whatever.
In my house, granola bars are eaten almost daily. We take them camping. We take them hiking. We store them in our cars. We eat them on the go and as snacks at 2 in the morning. I keep three or four in my backpack. Currently there are four Costco sized boxes of granola bars in my house. We buy Chewy Bars, Cliff Bars, Nature Valley Bars, Naked Bars, Fiber One Bars… if it’s a food item and it’s in granola bar form: we’ve had it.