This is what our backyard looks like.
We’re supposed to get 3 – 5 more inches of snow plus ice. In addition, there is snow in the forecast for the next 5 out of 7 days. While we’ve been trying to get out and go for walks this winter, I was feeling really cooped up; the idea of even more snow had me at my breaking point this morning. We decided to get out.
First, we walked to the Big Bean for breakfast. I’ve professed my love for this place before, and I don’t think we’ll ever be sick of it. They have excellent self-serve coffee, fresh baked daily breads, muffins, and bagels, plus a friendly staff typical to the Seacoast area. I had cinnamon swirl French Toast, an egg, and home fries. As always, it was delicious and fast. I love this bread because it’s raisin free. I’ll never understand why people like slimy little bits of grape in their bread.
After walking back home, I got it in my head that I needed a project to work on tonight. As is usual with me, once I walked into Joann’s, project became project(s). I got the materials to make a light box; we’ll see how that turns out. Also, I got some yarn to make a hat for aunt’s soon-to-be-here baby, Teagan. I’m pretty pumped about this hat. I just have to figure out how to make it work. I can’t find a pattern online that I like, so it will be freestyle.
Now unfortunately, it is time for Jeremy and I to both get down to real work. He’s working on his dissertation, and I have an ample amount of grading and planning for the upcoming week. Blah. . .
When I got home, after driving in entirely too much snow yesterday, I knew I would need to bake. I had a horrible realization that I might be out of butter. Luckily, I found one stick. When you need to bake and you only have one lonely stick of Cabot butter, you should obviously Google, “Dessert with one stick of butter.” I was able to find a recipe on King Arthur Flour. As someone who doesn’t like chocolate that much, I’m always a big fan of desserts with cinnamon as the main flavor.
These are the suggested ingredients from King Arthur:
1/2 cup (1 stick) butter or margarine
1 cup sugar
2 cups King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream or yogurt (I used reduced fat)
1/2 cup sugar
2 teaspoons cinnamon
2 teaspoons vanilla
1/2 cup chopped walnuts (optional)
- I made several changes. I used half brown sugar and half white. I also added a teaspoon or so of vanilla to the batter while creaming the eggs, butter, and sugar. For the topping, I ditched the nuts and again mixed half brown and half white sugar. (We liked things mixed around here, obviously!)
- The process is simple cream the sugar, butter, and eggs. In a separate bowl, mix the dry ingredients. Alternate adding the flour mixture and the sour cream until well blended.
- Pour half of the batter in a 9×9 pan cover with half of the topping, repeat. Bake at 350.
- While the recipe says this should take 25 to 30 minutes, I had to leave mine in for about 45 minutes. I didn’t think it would ever finish baking. While it was baking, I whisked up 3 tablespoons of cream cheese, a few tablespoons of powdered sugar, and a bit of vanilla.
This tasted just like sweet, fluffy cinnamon rolls, which was perfect after our very savory dinner.
It was so good, we had coffee cake again for breakfast. What good is a snow day if you can’t eat dessert for breakfast?
We often eat dinner around 5 o’clock, but some meals are meant to be enjoyed later in the evening. When I heard about the impending Snowzillageddon, I knew I needed a meal that could be enjoyed later in the evening: pork chops, asparagus, and Basmati rice medley. This dinner wasn’t difficult, but does take a bit to cook. The time is worth it though because it was delicious. This recipe is only a rough estimate, so taste as you go and add whatever you feel necessary.
Pork Chops with White Wine Lemon Herb Sauce
- Preheat oven to 350
- Chop three cloves of garlic
- Add garlic and 3 to 4 tablespoons of olive oil to a cast iron or other oven safe pan
- Sautee on medium for 1 minute and then add pork chops
- Cook on each side for 2 to 3 minutes
- Add 1/4 to 1/2 cup dry white wine, 2 tsp chopped rosemary, and 2 tablespoons lemon juice
- Simmer for 3 to 4 minutes, then move pan to oven roast for 15 – 20 minutes
- When chops are cooked to your liking, remove from oven and pan
- Bring liquid to boil
- While whisking, sprinkle 1.5 tablespoons of flour, simmer for 1 minute
While the pork chops were cooking, I roasted a bunch of asparagus with salt and pepper, olive oil, and chopped garlic. Jeremy made Trader Joe’s Basmati Rice Medley.
This dinner made our cold, snowy night a lot better. Stay tuned for our dessert.