http://www.annbarlow.com/A weblog by Ann Barlowen-usWed, 10 Mar 2010 12:51:20 ESTCopyright 1997-2010 Jonathan BarlowBarlow Content Management System Delicious Pecans



I love nuts. They satisfy something -- I don't know what -- unlike sweets or even (shall I say it?) chocolate. These are so yummy. They are easy. They are buttery, roasted goodness and you should totally try them.

Note that I give the recipe for 4 cups of pecans, but you should know that I never make a whole recipe -- most of the time I actually halve or even fourth it. Because, I don't need 4 cups of delicious pecans in my house. The implications would not be good for the jeans, y'all.

Yummola Pecans

4 cups pecans
4 T. butter, melted
1/2 t. salt
1 T. brown sugar
sprinkle of cayenne (optional)

Heat oven to 325. In a shallow pan with sides (jellyroll pan, pyrex, whatever) place the pecans. Pour the melted butter over. (Or do it the Annie way and stick the butter in the pan in the oven while it heats so that you don't have to melt it separately. Take out pan, pour in pecans, toss to coat, return pan to oven.) Now, that you've tossed the pecans in butter one way or the other, leave the pecans in the oven for about 15 minutes. Mix the salt, sugar and cayenne (if using) in a medium bowl. Take the pecans out of the oven and toss them with the sugar/salt mixture. Return them to the pan and oven for 3 more minutes so that the sugar will melt.

Now, try not to eat them all. :)]]> http://www.annbarlow.com/index.html?cm_id=1001 http://www.annbarlow.com/index.html?cm_id=1001 Wed, 10 Mar 2010 00:22:00 EST The Folks That I Play Bananagrams With
do stuff like this



just for fun.

Guess who plays but almost never gets to say "PEEL!"?

Pity me, y'all.

And, happy Tuesday.]]> http://www.annbarlow.com/index.html?cm_id=1000 http://www.annbarlow.com/index.html?cm_id=1000 Tue, 09 Mar 2010 12:33:00 EST A Song for Your Monday

Well, I'm attempting to hit the ground running today and so only have a minute to tell y'all that if you, like me, need some waking up today, why don't you click on this link to hear the song Colors by April Smith and the Great Picture Show. It was the song of the day on NPR a few Fridays ago and is just a really spunky, spirited song with some good lyrics, to boot. Jon and I saw the band about a month ago when they opened for Langhorne Slim. It was great, great concert and I fully intend to blog more about it as soon as I can grab a minute.

Onward, y'all.]]> http://www.annbarlow.com/index.html?cm_id=999 http://www.annbarlow.com/index.html?cm_id=999 Mon, 08 Mar 2010 10:09:50 EST To Bake or Not to Bake
isn't even a question, with me.

First off, I must point out to you that Smitten Kitchen has a recipe for St. Louis Gooey Butter Cake on her site. I can't wait to try it out. It is a version which doesn't call for cake mix but starts with a yeasted cake, instead. So I'm excited to see how that tastes. She was raving about it, so it has to be good. I trust Smitten Kitchen. She's never steered me wrong, yet.

Secondly, these chocolate chunk muffins are really good. I made them for the second time yesterday. I took some to a friend and left a few here. What do you know, they disappeared and I do not have an image to share with y'all. Baked goods just get inhaled around here. You might want to give them a try. They are very chocolatey but not very sweet. Here's my version of the recipe:

Chocolate Chip Muffins

6 T. butter, melted
2/3 cup chocolate chips, divided
2 cups all-purpose flour
2/3 cup sugar
1/3 cup cocoa
1 T. baking powder
1/2 t. baking soda
1/2 t. salt
2 t. cinnamon (or to taste -- I like cinnamon so I put 2 t.)
1 large egg
2 t. vanilla

375 degrees oven and put the rack in the center. Butter or spray muffin pan or use paper cups.
Melt the butter with 1/3 cup of the chocolate chips in a microwave on 1/2 power in 1 minute increments, stirring after each minute.
Sift the dry ingredients into a large bowl. Combine the liquid ingredients together. Pour the liquid ingredients and the melted chocolate/butter mixture over the dry and stir gently but quickly to mix. Don't worry about small lumps. Stir in the reserved 1/3 cup chocolate chips. Divide between the muffin cups (I get 16 out of this recipe) and bake for 20 minutes. Cool 5 minutes in the tins before turning out to cool completely.


]]> http://www.annbarlow.com/index.html?cm_id=998 http://www.annbarlow.com/index.html?cm_id=998 Thu, 04 Mar 2010 09:59:00 EST The Sculptor in Our Midst

So, on Friday, my youngest son was playing with play dough. Now, he plays with play dough frequently, but has never really made anything with it except for cut outs or the occasional worm or snake.

So, when he said, "Hey, Mom, I made a frog!", I think I said, "Sounds good, Hon!" and went on making dinner.

(By the way, I call my sons "Hon" all the time. I got it from my Ma Beaut who was my maternal grandmother. She was from north Alabama, so when she said "hon" sounded like "Hun" -- as in Attilla. "Hon" works with boys -- they are equal parts sweet (honey) and warrior (hun) -- so it fits, you know?)

Anyway, I was prevailed upon to COME SEE the frog. And, dude, can I tell you, it totally looked like a frog.





These boys continually surprise me. ]]> http://www.annbarlow.com/index.html?cm_id=997 http://www.annbarlow.com/index.html?cm_id=997 Mon, 01 Mar 2010 14:01:50 EST My Favorite Meat,
hands down, is pork. Unlike other hypothetical questions, like,"Wine or beer -- if you had to pick one for the rest of your life, which would it be?" If someone asked me to choose only one meat for the rest of my life I wouldn't even hesitate. Yes, I'd miss cheeseburgers and fried chicken. Truly, I would. But pork -- I LOVE it.

If you are like me and you find that you, too, are a pork fan, then you must have this recipe in your collection.

It is easy.
It is inexpensive.
It will make a ton of food.
It will make your house smell scrumptious.
It is exceptionally versatile.
It can easily be paired with barbeque sauce to make a fabulous pulled pork sandwich.
It can be paired just as well with tortillas, avocados and pico de gallo to make a delightful tex-mex dinner.
Or put some on nachos with some cheese and peppers for a yummy appetizer.

Alright, I know, enough talking already. Right?

Spicy Pork Roast
(I don't know about the name, it's really not at all spicy..)

4-7 pound pork shoulder (or picnic roast or pork butt)
1 yellow onion
4 cloves garlic
1 t. chili powder
1 t. oregano
1 t. cumin
1/4 cup brown sugar
1 1/2 T. oil
2-3 T. apple cider vinegar (or white distilled would work)
pepper to taste (I use a lot)
1 T. salt

Dry off the pork roast with paper towels. Heat the oven to 300. In a mini chopper or Cuisinart, combine all other ingredients until the onion is really minced up and everything is well mixed. Rub the mixture all over the pork. Put the pork in a Dutch oven and fill with water so that it comes up to about the half way mark on the pork. Cover the pork and cook it 6-8 hours. The length of time that it must cook is directly related to the size roast that you cook. I personally get the biggest one that will fit in my pot. Turn the roast every hour or 2 or, if you're like me, when you remember to. At some point it will start to fall apart on you. This is good. When it is tender enough for you, jack the temperature of the oven up to 400 or so and cook it a bit longer without the top on the pan so that you can get it brown (about 15 minutes more or until desired brownness). Shred it up with 2 forks and dig in.

This is magical pork, y'all. I hope that you enjoy it!
]]> http://www.annbarlow.com/index.html?cm_id=996 http://www.annbarlow.com/index.html?cm_id=996 Sun, 28 Feb 2010 17:25:00 EST Change of Coiffure

This is my baby last Saturday. We had gone to the Laumeier Sculpture Park to get some fresh air and sunshine. I think that what he was telling me here is that, if he ever has a daughter, he will name her Sparkle Barlow. He probably would, too.




A few days later, a bang trimming went awry and a much more grown-up-looking little boy took up residence.




Do you want to know the real problem, though, besides the fact that my baby is all little boy now -- has been for awhile -- and the existence of a envelope full of golden hair that now resides in my drawer, of course?

The problem is the eyes. They're slaying me, y'all.



Sigh.


]]> http://www.annbarlow.com/index.html?cm_id=995 http://www.annbarlow.com/index.html?cm_id=995 Fri, 26 Feb 2010 12:22:00 EST Rye



I tried my hand at making rye bread yesterday. The bread turned out really well. I used the recipe from Smitten Kitchen and followed it exactly. I'll make it the same next time, all except I'll not form it into the large round loaf as the directions say. I didn't mind it -- except that the finished loaf is so large that a bread knife the length of a saber is needed to slice the thing. So, next time, I'll make either 2 smaller round loaves or maybe an oblong batard.

We shall see. Oh, and one more thing about the rye besides the taste -- which was excellent, by the way -- it has carraway seeds. It is dark instead of white.

What does that mean for this mom of some picky folks?

More for me. Wonderful.]]> http://www.annbarlow.com/index.html?cm_id=994 http://www.annbarlow.com/index.html?cm_id=994 Tue, 23 Feb 2010 10:05:00 EST There's a Nutter in My Kitchen
Unfortunately, I am she.

But, I'm getting ahead of myself. Sorry I was missing here for over a week. My computer has had issues with getting on the internet lately because of its antenna. I think that is what it was. I know nothing about computers. My man handles all that. Whatever was broken has now been fixed. Cue the rejoicing.

I probably wouldn't have had time to blog anyway this week because I've been some cooking. More cooking than I usually do because we had a birthday and then I also did some baking for a school auction. Usually I don't even think about what I've cooked lately and I definitely don't make lists about it -- but last night I started trying to remember all that I had made this week. Then I wrote it down because it was so crazy. Nuts, truly.

Send help, y'all, an intervention might be needed.

red velvet cupcakes with cinnamon buttercream
2 loaves rustic white bread
baked potato soup
chocolate cake layers
tropical carrot cake layers
chocolate chunk muffins
tropical carrot cake layers, again (Dog ate first ones. I briefly wished him dead. Then I stomped around for awhile. Then I thought that I was over it and realized that I wasn't. Then I yelled some more.)
cajun chicken pasta
cajun chicken sandwiches with grilled peppers and onions
mexican rice
corn cake
pico de gallo
grilled chicken/cheese quesadillas
2 sour cream apple pies
coconut cream cheese frosting
dark chocolate sour cream frosting
chocolate curls
tomato soup -- total bomb, I threw it out
homemade pizza, homemade cheese sticks
roast
wine sauce
carrots and potatoes
granola
spinach pecan rice

See the nuttiness? I'm glad I recorded this craziness for posterity's sake.

And may I have the sense to not be in the kitchen so much next week.

Have a good Sunday, everybody!
]]> http://www.annbarlow.com/index.html?cm_id=993 http://www.annbarlow.com/index.html?cm_id=993 Sat, 20 Feb 2010 23:45:00 EST Muffins Don't Photograph Very Well,
but I tried anyway.



You know, it isn't really the muffin's fault. The problem, I think, is just that baked goods in general are sort of brown. Now, don't think I'm knocking brown, either, heaven knows that it is one of my favorite colors. Right now, in my wardrobe (if I can call it that without laughing) is a brown scoop neck t-shirt that I got on sale 3 years ago. I love it and wear it once a week, at least, year round. I will mourn it when it wears out. So my problem is not with the color brown, either.

You know, the problem is probably that you can't smell this delightful muffin. That's it. It's that the photo only captures one aspect of this delicious creation.

I don't make many muffins. I think that it is primarily because I don't really make many breakfastish types of baked goods in general. My ideal breakfast involves eggs, avocados, spinach, onions, cheese....not baked things with sugar in them. So, that explains the lack of muffins 'round these parts. In fact, without the recent snow and the slew of baking that it somehow inspires me to do, we wouldn't have it at all. Also, I should say that I was given some instant espresso by a friend and so I therefore had my off-the-beaten-path (i.e. nonAldi) ingredient and was good to go.

These are yummy. They don't have much sugar and they have lots and lots of flavor.

Banana + chocolate + cinnamon + espresso = awesome.

Banana Espresso Chocolate Muffins

1 1/2 cups mashed, ripe bananas (about 4)
1/2 cup sugar
1/4 firmly packed brown sugar
1 stick butter, melted
1/4 cup milk
1 large egg
1 1/2 cup all-purpose flour
1 t. instant espresso powder
1 1/2 t. baking soda
1 t. salt
1 t. cinnamon
1 cup chocolate chips

Preheat oven to 350. Spray a muffin tin or use papers.

In a medium bowl, stir together bananas, sugars, butter, milk and egg.

In another medium bowl, stir together dry ingredients. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well and stir until just combined. Fold in the chocolate chips.

Fill the muffin tins 3/4 full. Bake for 20-25 minutes or until a toothpick inserted into the middle muffin comes out clean.

Let them cool 15 minutes in the pan and then 15 more minutes out of the pan (if you can wait that long).

(Recipe credit to Baked. My modification was to add the cinnamon. Also, I made the recipe with 4 bananas and had 17 muffins instead of the 12.)

]]> http://www.annbarlow.com/index.html?cm_id=992 http://www.annbarlow.com/index.html?cm_id=992 Thu, 11 Feb 2010 11:42:00 EST So, What Did We Think
about the new Emma that was on Masterpiece for the last several weeks?

Well, it has been awhile since I read Emma so I'm not going on the novel so much as previous movies and my own sense of the book rather than its particulars.

I really liked the series.

I liked how the interpretation of Emma's character possessed the youthfulness that it needed while leaving off the snarky-ness that some other adapations have had. I loved the Mr. Knightly character. I thought that it was just wonderful and exactly right. (The actor who played Knightly is Johnny Lee Miller, an actor who I've enjoyed in every role I've seen him in thus far.) Additionally, the screenwriter for this adaptation of Emma is Sandy Welch who has done a couple of excellent adaptations that I have LOVED, including Jane Eyre and North and South. I frankly can't wait to see what she'll do next. Finally, they got some excellent supporting actors, Michael Gambon, to name just one. I just really, really enjoyed it -- except, of course, the picnic scene where Emma insults Miss Bates. That will make me cringe from here to eternity. I suppose that only means that they did the scene really well to make it so cringe-worthy.

So that's my take. What's yours?]]> http://www.annbarlow.com/index.html?cm_id=991 http://www.annbarlow.com/index.html?cm_id=991 Tue, 09 Feb 2010 23:03:00 EST Onion Dip

This is yummy dip is ALDIvore (all the ingredients can be found at aldi). It is also easy to put together. If you're having people over, you can pop this in the oven and then have 30-40 minutes to hustle around and change the towels in the bathroom, pick up the living room, sweep off the porch and make all the children put on some pants. Don't you just love recipes that allow you time to get the children clothed? Yes? Crickets chirping?

This dip is not low in fat. So, if you want a low fat dip then please look elsewhere. Definitely don't make this -- because it is very, very good. Addictive, nearly. Oh, wait, I believe that I have a solution. Maybe plan to have some of this and a glass of wine and then you really don't need dinner. That'll make everything equal out, right?

Oh, and I'm going to try putting a little dab of it in my omelette tomorrow morning. I don't see how it couldn't taste fantastic. And, so, I'm going to post the recipe now and quit thinking about it so that I don't go raid the fridge for some right now.




Baked Onion Dip

1 8 oz. block cream cheese; softened to the point of being very spreadable
1 cup freshly shredded parmesan cheese
1 cup onion, small dice
1 cup mayo
1 T. or to taste freshly grated black pepper
tabasco (optional)

Mix the ingredients thoroughly in a bowl. Put in an oven-safe container. Bake at 350 degrees until bubbly and very golden brown (or darker) on top. Serve with yummy bread.
]]> http://www.annbarlow.com/index.html?cm_id=990 http://www.annbarlow.com/index.html?cm_id=990 Mon, 08 Feb 2010 21:28:00 EST