“Sharing is caring, and tearing apart the kitchen. When you’re blessed, you get messed. Just sayin’.”
~Toni Armenta Andrukaitis
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Today was a sad-sweet celebration of life at church. Our friend, Dave Manders’ wife, Carole passed away a few days ago, and there was a Mass and reception afterwards in the community room. The 60 Plus group volunteered to bring food, set up and clean up afterwards.
I decided to bake my world famous triple lemon mini cupcakes. I made a few extra for neighbors, friends and firemen. (You know me.)
I got out all my pans and bowls and fixins and started my baking marathon last night. I used my mini marshmallow trick for the small cupcakes, and used my Peeps for the big ones. Poor bunnies. I cut them in half and put the body in one and the heads in the others. 🤦♀️They worked well. These still need pudding and frosting inside. See the buried bunnies? A lot of cupcakes were baked. All this from just 2 boxes of cake mix. This morning I filled and frosted. A dollop of lemon pudding inserted in the centers with a swirl of no-bake lemon cheesecake on top. Woa! I just realized, I haven’t tried one yet. I heard they were delicious. If you want my recipe, don’t ask… I’m not great at following recipes. 🤦♀️
“When I cook and bake, I love to share with friends and neighbors. You know what’s even better than than? When friends share with me.”
~Toni Armenta Andrukaitis
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Wow! I had a pretty busy and fun Wednesday. I started off with a beautiful morning and a wonderful breakfast. Then, off to my writing group over at the MillHouse. We had nine talented ladies today, and Melissa Cantu led us in some fun writing activities.
Afterwards, I stopped across the hall to visit Andrea Holmes, artist extraordinaire, in her studio.
She was working on this awesome painting. Her bird paintings are so beautiful, and her murals all over town are well known by all.
After that, I was on my way to my Spanish group when I got a call from our fearless leader, Ubaldo, saying he had to cancel. I’m not sure exactly why because I was driving and he was explaining in Spanish. 🤦♀️
Having a little time to kill, I stopped at the Hall Library and visited with an old friend.
This old grandpa has been sitting on this bench and reading to this little boy for many years. I decided to listen too. Then, I made a phone call to my daughter-in-law! Lindsay. Today is her birthday. I totally forgot to send a card. 🤦♀️ But, I did remember to call. Happy Birthday Lindsay.
Then, a stop to the thrift store. I’m always on the look out for the perfect unusual bowl for the next Empty Bowls Event. This year’s event is coming up in a couple of weeks. My silent auction bowl is already up to $400. Woo hoo. I didn’t find a bowl, but I did find a fee things that I really didn’t need.
The reason I was killing a little time is, my good friend Helene said that she made me a big pan of chicken enchiladas. She was going to drive way out of her way up to my house and drop them off after her appointment. I said that I could stop by and pick them up on my way home. Save her a long trip.
I forgot to take a picture of the big pan they came in. When I got home, I divided the huge pan into smaller containers to fit in my fridge. (You know my fridge! 🤦♀️ No room,) Yum, chicken enchiladas and Spanish rice and chips. You know what I’m having for dinner… for a few days.
Thank you Helene! All I ever make for you is cupcakes and brownies. I need to step it up.
“Cooking and baking is just a chore for some, but for me, it’s an amazing and fun creative outlet.”
~Toni Armenta Andrukaitis
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I just love to cook and bake. You don’t hear that very often, but it’s true for me. The other day, I roasted a huge batch of veggies. I used it in soups, tacos, frittatas, and ate some just right out of the pan.Who doesn’t love veggies? (Cut and chop once, eat for days.)
That was a LOT of chopping.
Another favorite snack is my homemade “Texas Caviar” bean salsa. (Black eyed peas, roasted corn, black beans, and diced tomatoes.) The secret ingredient is a touch of Bernard’s Jalapeño Habañero Salsa. Just a touch because it’s REALLY caliente. Then, Salsa verde tortilla chips. Oh don’t forget some candy bars. This little snack went over to my friend Sherry’s house on Sunday.Don’t forget my famous brownies. The mini marshmallows in the batter and chocolate chips on top make them awesome.
Right now, I’m having my left over veggies with cream of mushroom soup, topped with Pepper Jack cheese and crumbled salsa verde tortilla chips.
“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne
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And to add to the above quote, it should also be entered into without a recipe or timetable.
Those of you who know me well, know that I love to cook. Yes, I do so with complete abandon. Hmm… I’ve probably abandoned a few projects too.
As I’ve mentioned before, being Mexican-American, I like to make “food.” You may call it Mexican food. So yesterday, when my neighbor Kathy asked if I wanted to go to dinner for Taco Tuesday, I said, “Why don’t you just come here and I’ll make FOOD.”
I made chicken quesadillas with all the fixins’ and Kathy brought all the liquid refreshments for margaritas. Cheers!I wanted to share my no-recipe recipe for black eyed pea and bean salsa stuff, just in case you missed it a previous time. It goes well with anything or just as an appetizer with tortilla chips. It also made a visit to my friendly fire stations for 9/11 and several friends and neighbors.4 or 5 cans of corn, drained, dry roasted in a big pan (casueala above) When corn starts to brown, add a swig of vegetable oil, add two big cans of diced tomatoes, 5 or 6 or 7 cans of black eyed peas (drained), 2 or 3 cans of black beans (drained) 1 jar of salsa, and a jar of sliced pickled jalapeños (mushed) I put as many cans of stuff as will fit in the big casuela. (Secret ingredient- about a cup of apple cider vinegar.) I simmer for a little while, then let cool.I put the cooled mixture in jars for sharing. The stuff is always better the next day or two after it’s coagulated and fermented.
“You know the old saying, ‘When in Rome, eat Vegan.’ “ Well, no one ever said that but me.”
~Toni Armenta Andrukaitis
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So, my baby boy came out to visit me on Mother’s Day from California. He is staying a few days, and it’s wonderful to see him, as it’s been almost a couple of years. Well, my son is a vegan, and a very strict one at that. Plus, he eats healthy! What’s that all about? Was he switched at birth In the hospital?
But, when in Rome… I decided that I would cook for him and eat healthy. (At least until he leaves tomorrow.) Actually, I jest. The food we bought and prepared is delicious, so I’m going to share a few meals.
A nice breakfast of avocado toast with cucumber and tomatoes.
Later, we just snacked on chips and salsa and vegan queso. (Bernard’s Salsa, Of course.)
Yesterday, he made me breakfast. English muffin with scrambled vegan eggs, vegan sausage and bacon, topped with avocado. Yum!
Last night, we had mushroom ravioli with marinara sauce topped with Spinach, vegan cheese, and a spinach salad on the side.
My poor baby, he has been working on the computer almost non stop since he arrived. He works from home, and the home office is in LA, but he probably puts in a 12-15 hour day on his computer, even at Mom’s house. Fortunately, he comes down for meals, a quick break, and even an evening movie, but with his laptop on his lap, and his phone dinging with emails and texts.
Today is our last full day, so I said I’d make my famous tacos. Homemade right out of the frying pan tacos are killer. It’s easy to make them vegan, just use veggies and black beans. But, he Also bought some vegan chorizo, so I mixed that in with the rest of the v-eggs.
Looks good, right?
All the fixin’s ready, and a couple of choices of Bernard’s Salsa, and I’m ready to go.Now you see them…Now you don’t! All gone!
Well, I’ll have plenty of left overs after he’s gone. Now, if I could only give up ice cream, brownies, pizza and Whataburger, I might be able to go vegan. Vodka is vegan, right? 🤦♀️
“You are what you eat, so don’t be fast, cheap, easy, or fake.” – Unknown
(Leave that to the fast, cheap, easy fake people out there. You know who I’m talkin’ about.)
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I had a nice talk with vegan son in California the other day. I told him that I had some veggies that I needed to cook and asked if he had any ideas. He had many. I decided to make some veggie tostadas. I even skipped my favorite cheese to make a vegan meal.
The slicing, dicing, and chopping was time consuming, but I also used an onion cutting hack that I saw on YouTube, so I made my own video.
Then I had fun smashing “the snot” out of a couple of onions In a plastic bag, getting out some aggression. You should try it.
Now, for the yummy cabbage, broccoli, onion and black bean vegan tostadas with diced spinach, tomato and avocado. The tortillas were warmed and browned in a dry pan till crispy.
“When the going gets tough, the tough get cookin’ and bakin’ and eating junk food.” ~ Toni Armenta Andrukaitis
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Well, we’re still in a terrible deep freeze here in North Texas. I stayed under the covers till almost noon. No place to go, nothin’ exciting to do. Just an update… I’ve been very fortunate with no loss of power, not like the majorly of my friends and neighbors. I’m just hoping to hang in there for a few more days. Feeling blessed.
When we got our first layer of snow and arctic blast a couple of days ago, the dog started barking by the front door. Strange? When I looked out the window, the two neighbor kids nextdoor were shoveling my driveway and sidewalk. It was such a kind gesture, and I’m sure the two teenagers were freezing out there.
Before and after.
I decided to bake a few brownies for my kind neighbors. Nothin’ says thank you like my famous brownies. I have been blessed with the kindest neighbors and friends.
Seeing as I wasn’t going anywhere today, or for a few more days, what to have for lunch? Hmm? Pretty much whatever I want. Let’s see what’s in the fridge. Spicy Curly fries and grapes. Sounds good.
Well, Must be time to make some more brownies and my favorite peanut butter no bake cheesecake to top it off with. That should last a few days… maybe…
“There’s always something Cookin’ with me, but not always in the kitchen.”
Today was an absolutely gorgeous day in the 70’s. Awesome! I had gone to the store and heard this little voice in my head saying, “Your car is really dirty. You need to go to the car wash.” Or was that someone actually saying that. Mr. Jerry mentioned a few weeks back, when it was going to rain, that maybe I should put my car outside to get it washed. I think he was hinting. I did drive in the rain, but God didn’t do a very good job on the free wash. I’m not a big car or car wash person, so I get my car washed maybe twice a year. I’ve taken the hose to it in the summer if I was watering plants. Dirt doesn’t bother me. It’s rather artist friendly, I can write my name or make a cool design.
Well, I broke down, spent $6 and went through the car wash. I even pulled over to the side where they had the heavy duty vacuums. I was going all out today.
When I went to get the super duper vacuum , there was a lucky penny right on the pavement. See, I got paid to wash and vacuum my car. Wow! Looks like new.
Now, for what really was Cookin’. I made a vegetarian tostada. I warmed up a flour tortilla in a dry skillet until it got crispy. I added black beans, baby spinach, and pepper jack cheese, then topped with fresh tomatoes and some AWESOME Bernard’s Gourmet Foods Salsa. (There’s another long story about that salsa, but it will have to wait a few days.)
Bernard’s Salsa is the best!!!
Now, let’s see where is… Elvis on the Shelvis today.
Toni Andrukaitis 