Stopping To Taste

Two of my photos were recently published on

I am OVER the moon about it. It makes me feel happy and accomplished. Recognized in a way. Know what I mean?

Casey over at TasteStopping graciously renamed my photos with some cleaver tag lines - and for that I am grateful. If you get a chance...Follow the links - check it out:

Need butter composition and Must be the dark chocolate

Orginal TTB blog posts that go with those photos can be found here and here.




I gave up baked goods for lent. This includes brownies, cookies, muffins, scones, quick breads, cake, pie and I threw in donuts for good measure. I also gave up soda, but we won't talk about that because discussing how much I miss my beloved diet coke makes me weepy.

But these tasty treats? They don't bake. They didn't require me to turn on the oven. Nope. Just a sauce pan on top of the stove. Think of them as rice krispie treats on steroids. Ok?

As most of you know, I really prefer my cookie bars to be ooey and gooey. Remember this post? But these, they are not technically a cookie bar, so I want these to be chewy. Chewy like caramel. Chewy like salt water taffy. Chewy like they are going to pull all the fillings out my teeth that my parents paid the local dentist years ago to put in.

And, oh my good gracious they are peabutterootastic!

Recipe adapted from Buns in my Oven

*1 cup light corn syrup
*1 cup sugar
*1 cup peanut butter
*1 tsp vanilla extract
*6 cups crisp rice cereal
*1 pkg of chocolate & peanut butter chips

Spray a 9 x 13 pan with cookie spray. (This is not the time to be stingy with the cooking spray)

Add sugar and corn syrup to sauce pan and stir over medium heat until it reaches a rolling boil. Remove from heat and stir in peanut butter and vanilla. (mine don't have vanilla in them, I forgot and I didn't know the difference)

In a large bowl, add six cups of crispy rice cereal. Pour on the peanut butter mixture and stir until all the cereal pieces are coated. Spread in prepared pan.

In a double boiler (or the microwave like I did because I didn't want to drag out my double boiler) melt the chips. Spread on top of cereal and refrigerate for 3 hours or until set. Cut into squares.



Wordful Wednesday

Yeah, the other half of Townsend Bakery hasn't fallen off the face of the Earth, she's just been at college. And is also searching her picture archives for something nice and neutral to place here for a Wordful Wednesday.

This is a village in Germany. Incredibly difficult to get to by bus, but incredibly beautiful once you get there. The Little Mayhem Maker has a postcard from Olly from this village on her refrigerator.


Chicken and Broccoli and Rice! Oh My!

Chicken. Chicken can be a dirty word in our house.

My husband is NOT a fan of chicken. However, I force him to eat it at least ONCE a week. Because, well, nothing meat wise has been on sale and I only buy what ever meat is on sale. And, since nothing has been on sale, we have only been eating what is in the freezer. And all that was left in the freezer, was chicken.

That being said, there are a few chicken dishes my husband will eat. I make a mean chicken enchilada lasagna (coming soon) and a tasty pan full Chinese style of chicken and broccoli with rice (and yes, Olly, it's made with brown rice).

The package of chicken I took out of the freezer only had 3 chicken breast in it. They were HUGE. Plenty for this dish - because you are cutting the chicken into bite sized pieces. And there was plenty for the three of us for dinner plus dish of leftovers for my lunch later this week.

Now, back to the chicken - you want to cut it into bite sized pieces while you melt about 1/4 - 1/2 a stick of butter in a big deep sided pan on the stove. Add your chicken in one layer and leave it alone. We have talked about this before. Give it some time to get nice and brown and yummy. There is flavor in that browned goodness. Really. Trust me.

While you are waiting for your chicken to get brown, start cooking your favorite rice according to the package direction. I took the easy way out and used a boil in the bag brown rice. It only takes about 10 minutes to coo. I also took a short cut and used straight out of the freezer, steam right in the bag via the microwave, a 10 ounce package of broccoli cuts. You know what else? I also cheat and use bottled stir-fry sauce. The International Foods section of my local grocery store (Wegmans) carries a fantastic variety of Asian style sauces and condiments. Take a little help where you can get it. It's fine. Really. Trust me.

By the time you get all that going (your rice & your broccoli) - you can start moving your chicken around. Once my chicken is cooked through, I then added about 1 - 3 Tablespoons of the searing flour and allow it to get nice and toasty. Once that was done, I dumped in about 1/3 - 1/2 a cup (just eye balled it) of my Stir Fry sauce and a 1/3 of a cup of hot tap water. This is the time where you want to use the back of your wooden spoon and scrap all that yummy brown goodness off the bottom of your pan. Your taste-buds will thank you for it.

I let is all bubble away on the stove - adding the broccoli when it is done and then the rice once it finishes cooking. I let it cook together a few minutes so all the flavors and ingredients can get nice and cozy with each other.

Then, all I do is spoon it on a plate, call Madaline to the table and

Dinner is served.



Hunting Birds

This is Murphy - trying to hunt a bird through my dining room window.



no bird.

And, yes, this is a process I have watched him do every morning this week, starting prompty at 7am. I don't think he has realized yet that he is never going to get the bird.

Poor Murphy Kitty.