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!
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.