[Enter Title Here]


The true title of this post was originally going to be called “Lemon-Herb crusted Pork Roast with Blackberry wine and Red Chili sauce.” A serious mouthful, pun intended. I saw this blackberry wine at the liquor store when I went on an expedition to stock up on our Frontera Carmenera collection. When I left the liquor store I ended up with  4 bottles of Frontera, 1 bottle of Xplorador, a bottle of pineapple rum, and a bottle of blackberry wine. You’d think I was an alkie, huh? I’m not – we’re just on a wine kick. Say, why am I justifying to you? Ugh. Self preservation. Anyway, back to the blackberry wine. I tried it – I read up on it before I used it to cook with and everyone was like “It’s a sweet wine.” OH I like sweet wines. Tried a smidge…. and not so much. It’s sweet but it’s also not at the same time. Go figure.

I tried poking around on the interwebs looking for ways I’ll be able to get rid of this wine. NO WHERE. NADA. NOTHING. Well, except for a cake – but then it used a red wine like a merlot and added the blueberries to it. That’s cheating I think! So what did I do, I said screw this pooch, and figured I’d make something up by myself. [And, I would be lying if I said that I wasn’t worried about the outcome… I hate wasting food.]  Luckily it turned out famously, I was so proud of my self. /pats self on the back.

Warning – I don’t quite remember all the measurements of what I did… but here’s most of it.

INGREDIENTS:

  • 3.5lbs pork roast (butt roast… mmm pork butt…)
  • 5 small red chilies + 1/3 cup of powdered red pepper (more or less depending on your desired spiciness)
  • 1.5 cups of light brown sugar
  • 1 lemon + lemon zest of the lemon
  • Salt & Pepper
  • Olive oil – enough to coat your roast/pan
  • Parsley – about 1/2 a cup
  • Sage, I used dry sage. – also about 1/2 a cup
  • 6 cups of Blackberry Wine + (an optional splash of carmenera … I had it lying around and it was about to go bad)
  • 1/4 cup of red wine vinegar

Directions:

  1. Preheat your oven to 350 degrees. While that is warming up, coat your roast in olive oil and place in a glass baking dish. Then get all lovey-dovey with it.
  2. Mix the sage and parsley flakes together in a small dish and then coat the WHOLE roast with the mixture. Make sure that it’s even and all that jazz, you don’t want anyone being ‘jipped’ out of the herby goodness. After you do that, do the same thing with a cup of brown sugar. [If you did the sugar first – it would caramelize and then lock out the flavors of the herbs. No fun, that]
  3. Now that you and your butt roast (I still laugh at that name… yes I have moments where I’m still basically 5) are well acquainted with each other, zest the lemon over top of the roast, slice it in half and use one half’s worth of juice over top of the roast. And top finally with salt (I used coarse sea salt that was infused with garlic, but any one would work) and a little bit of pepper
  4. Pop that baby in the oven and let it roast for an hour and a half (or a little less depending on your fancy oven and stuff).
  5. While your butt is roasting away, take out a medium sauce pan and add a little bit of olive oil, followed by the chilies – I just threw them in whole. If you want to add a major kick to it – you can slice them in half and only remove HALF the seeds (otherwise it might be too much). Let it simmer for a few minutes that way the chilies are nicely roasted and ready for their Blackberry wine bath. Add the wine and bring to a boil, while it’s boiling – stir it constantly, you don’t want to burn this stuff otherwise it will stink and you’ll have wasted a bottle of wine. Toss in the chili powder, 1/2 cup of brown sugar, red wine vinegar, and a pinch of onion powder if you happen to have it. Lastly add the remainder of the lemon juice. It will definitely brighten up the taste of the sauce and bring out the natural ‘blackberry’ flavor.
  6. Once everything is incorporated, reduce to a simmer, and let that baby cook away while the roast is in the oven – this will reduce the sauce so that it’s not as runny as it would be if it was just straight wine. Stir occasionally, just keep an eye on it. This will simmer for as long as the roast is in the oven.
  7. When everything looks ready to go and your pork is done cooking all the way through, strain your blackberry wine sauce in a fine mesh strainer so that it catches all the chili bits, while leaving all the yummy infused sauce in a little sauce thingy who’s correct name escapes me at the moment.
  8. To plate, cut the roast into thick slices and then drizzle a little bit of the sauce over top. I find that adding too much sauce can over power the pork/herb combination… so use sparingly. But don’t worry – you’ll have enough to go around and then I’m sure it would work well on a salad if you shake it up with a bit of balsamic vinegar or olive oil.

Eat up and enjoy. If you have any more questions feel free to shoot me a message or leave me a comment.

Also, I’m really excited that you took the time to read this. It means a lot to me.

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Chicken Marsala


Katsai and I had a very lovely date on New Year’s Day evening – whilst on that date we talked about things we’d like to eat this month, you know – new recipes and such. One of those was chicken marsala, which is something that you generally see on menus at the Italian restaurants that you go to. Hell, even Kat ordered it when we went to the Cheesecake Factory for my step-mum’s birthday (and then I had his leftovers the day after for lunch. yum) which was the first time that I’ve even heard of it directly.

I had a suggestion. I had chicken. I had mushrooms. And gosh-dangit I had a plan. Chicken Marsala here we go. FIRST… you need marsala otherwise it’s not a true marsala. Go figure. But here’s the key – don’t skimp on the marsala. Don’t get the ‘cooking marsala’ from the local grocer, you can use it to ‘extend’ the other marsala just don’t use it by itself. Spend the 6 extra dollars and go to the liquor store. Got it? Excellent.

Ingredients:

  • 12 boneless chicken breast tenders (you can use 4 chicken breasts instead but I wanted to try something different plus it has more area to soak up the tasty marsala sauce)
  • 1 cup of real unsalted butter
  • 4 cups of marsala wine (don’t skimp on this stuff, the better the wine, the better the marsala sauce. I know crazy thought!)
  • 16oz of mushrooms (about 2 cartons – also, use the baby portabella mushrooms)
  • 1 cup of shallots or green onions… go figure.
  • 1 clove of garlic – minced. Even though I cheated and used 1tbs of garlic powder
  • 1/2 cup of olive oil
  • 1/2 cup of flour
  • 2/3 cup of panko or italian bread crumbs.
  • 1 cup of chicken broth

Directions:

  1. Add 5 cups of water to a stock pot, season with salt and garlic powder, and bring to a boil. Once boiling add the farfalle pasta and cook till tender then drain, add some olive oil to keep the pasta from clumping. (you can multitask with the additional directions so your pasta isn’t cold by the end of the cooking expedition)
  2. Prepare the chicken to lightly pan fry. In a large skillet combine the olive oil, 1/2 of the butter and garlic. While the butter is melting, place the flour and the bread crumbs onto a plate and make sure it’s thoroughly mixed. Lightly coat the chicken tenders/breasts, make sure the knock off the excess coating, then add it to the skillet. It will cook for about 1 minute and a half per side – or until the chicken gets a nice golden brown color.
  3. Remove the chicken from the skillet, place in a glass baking dish and put in the oven, on warm at about 175 degrees. This will keep the chicken cooking all the way through and will keep it from ‘drying out.’
  4. Use the marsala wine to de-glaze the pan. make sure to grab all of the brown bits left over from the frying. It’s a good thing. Makes it oh so tasty.
  5. Once the pan is properly de-glazed add the mushrooms, green onions, and chicken broth. Bring the temp down to a medium low heat, and cook for about 10-15 minutes. The mushrooms will darken a bit and the onions will break down a bit.  Add the remaining butter to make the sauce nice and glossy.
  6. You’re ready to plate and even more importantly … EAT!
  7. To plate, layer in the following order: farfalle, chicken, marsala mushroom sauce, and a little parsley if ya have it for a garnish.

C^3


Chance of snow/ice/sleet this weekend. YES! Probably won’t be much, but since people around here don’t really know how to react to cold weather… or even better… cold weather precipitation… this should be exciting. It’s strange for me. I’m used to cold winters, tons of snow, and sculptures made from snow and excess yard bits with the Mum. With cold weather comes the opportunity for soups, stews, and chowders. I mean, you can’t ‘truly’ enjoy them in 90 degree days when the air conditioning goes out… unless you’re psycho. Which, if you are, more power to you – I know I just won’t be doing that. 😛

Anyway – two years ago (yes everything happens two years ago in my cooking world – – or at least close to it, sue me.) I was hungry, it was cold, and the conditions were perfect. Looked in the freezer, what did I have? Chicken and freezer-burnt hamburger meat (yum). Okay. Looked in my food shelf, canned things were available. Crockpot? Check. More importantly – crockpot bag. Oh! Yes I have those! VICTORY.  I combined a few things let it simmer/cook for about 3 hours and voila – CHICKEN CORN CHOWDER!

I can’t make it much anymore because Katsai doesn’t particularly care for it and I like not having to eat EVERYTHING by my self. Which my waistline appreciates it too, but that’s neither here nor there. ANYWAY – back on track. It’s a good comfort food, creamy goodness, and for the most part it is extremely easy to prepare. Interested? Excellent!
INGREDIENTS:

  • 1 can of creamed corn
  • 1 can of sweet corn
  • 1 can of chicken broth
  • 1 can of cream of chicken soup
  • 1 packet of instant mashed potatoes (either sour cream & garlic, or cheddar)
  • 3 medium sized chicken breasts (boneless)
  • 2 cups of water
  • 1/2 cup of milk
  • Salt, pepper, and powdered garlic – to taste.

DIRECTIONS TO ACHIEVE CHOWDERY-AWESOMENESS

  1. You want to get a pot and fill it half way full of water, bring that to a boil and then put your chicken breasts in (you can also add some spices if you would like the chicken to have a zing – I find that adding lemon zest works really well). Also, poaching the chicken keeps it especially nice and juicy. Let that boil away until the chicken is done – should take about 15-20 minutes depending on the thickness of the chicken breast.
  2. While your chicken is taking a nice relaxing spin in the ‘hot tub,’ combine the creamed corn, sweet corn, chicken broth, cream of chicken soup, instant mashed potatoes, milk, and water in a crock pot – set it to high heat and give it a good 2 minutes of stirring, to insure that all the ingredients are mixed well. Let that simmer away while your chicken is relaxing. The reason why you use the instant potatoes is so you give it a nice potato soup base… if you find that the mix is too thick – add more water or milk.
  3. Once your chicken is done, take it out and place it on a cutting board, then with two forks shred the chicken in to bite-size shreds, add the chicken to the chowder base and let it simmer for an hour and then enjoy. If you have more time to let it simmer – creamier it will taste.

And that’s it. Simple. Tasty. Yum. Alas I have no pictures of it because when I remember to take pictures of it – it’s generally gone already. Alas, poor chowder, I knew it well.

Would you like some cheese with that Wine?


Why yes, yes I would! Did I mention that I tend to write like I talk? All the commas, pause for effect, none of the grammatical tact? Well hey – that’s what I’ve got Katsai for! For those of you who don’t know – he’s my partner in crime, my buddy-ole-pal, and my old man. Not my father, you perv! The love of my life! This morning I made him official editor of this blog – whether or not he knows it yet is up to him… so if you’re reading this right now sweetheart….. SURPRISE!

Anyway – last week was very much a wine week. I think between Kat, Shrek (our roommate) and me we went through about 3 bottles of wine. 2 Carmeneres and a moscato (which I think is still in the fridge… yay – I know what I’ll be cooking with tomorrow! Wait, never mind I’m making Chicken Marsala tomorrow…. frakbiscuits!)

So this blog is just a nice little service announcement for people in the Oklahoma/Texas area! There is such a thing as good, cheap wine. For about 6 bucks a bottle. Full flavored, full bodied and has a nice kick. It’s called Frontera Carmenere from the Concha y Toro winery – it has a terrific light to medium raspberry flavor with some soft spices that I found to be very tasty. Now, some wine snobs (and you know who you are) will sneer at me and call me a know-nothing. It’s got a good taste. It’s not too over-powering like some Carmeneres can be.

Yes I took this from the internet.... sue me.

Well – it’s tasty… you should go get it.

Just make sure that you aren’t drinking it out of a glass that’s so big you can drink up half the bottle with 1.5 glass fulls. That’s a big glass. And you will get a bit tipsy. Just ask Katsai!

Anywho – that’s your public service announcement. Drink up!

Pulled Pork BBQ – Crockpottin’ with style


Who doesn’t love meat? Okay don’t answer that – I can name 5 people who don’t – all vegetarians or vegans or… well… babies (but they aren’t old enough yet to lay into a nice big juicy steak). I don’t know what it is – but I love meat. No pun intended. Anyway, I was perusing through the local chain supermarket, and what to my wandering eyes should appear but 3.5lbs  of pork loiny goodness… AND IT’S ON SALE! Then a couple of minutes later I get this hunger. It consumes me. I must have it! PULLED PORK BBQ!!!

Now, there are many different flavor variations to your bbq. This is  probably going to be one of the easiest make and let sit recipes out there because it uses one key ingredient that is completely customizable to you… your favorite bbq sauce. Now if you’re like me I’m a huge Head Country fan… if you’re not from the Southern (Central) US then you won’t know what that is – but let me just tell you – it’s heaven. Except when you get home and you find out that you’re out of it and you don’t have enough time to run back to the store and by some. So you make with what you have… which was actually not a bad choice. A few weeks ago, I raided my parent’s pantry when I came home for a visit and saw this bottle of bbq sauce just sitting there, calling out my name. If you don’t know, or can’t tell, I like bbq sauce… so I grab it. my precious, and take it home. It’s a honey hickory sauce – which was a nice balance of tang and sweetness that made my salivate like Pavlov’s dog. ANYWAY i get off track….. Thus I give to you an easy, tasty pulled pork BBQ.

INGREDIENTS:

  • 3.5lbs of boneless pork loin (or pork roast)
  • 3 cups of your favorite bbq sauce
  • Cayenne pepper depending on if you want it to have a little kick or not.
  • 1/2 cup of red wine vinegar
  • 3 tbsp of hickory smoke steak seasoning – in the spice isle.
  • 1 tbs of liquid smoke if you have it – if not you’re fine.
  • 1 cup of brown sugar
  • 1+ cup of H2O
  • Salt and pepper to taste

Directions:

  1. Place pork in the crockpot (fully thawed), add vinegar, smoke, sugar, seasoning, pepper, and 2 cups of your bbq sauce and a cup of water.
  2. Turn it on the high setting and let it cook for 6 hours. PATIENCE YOUNG SKYWALKER, WAIT YOU MUST FOR FOOD YOU EAT.
  3. Every 2-3 hours, check in on it, add more water if necessary – you don’t want your meat drying out on you – that happened to me once. Mind you it still tasted good, it was just a little but more than I wanted to chew for.
  4. When the 6 hours are up, remove (if you want), and shred the pork with forks. This meat should fall apart extremely easily. Super moist!
  5. Drain 1/2 the remaining liquid in the crockpot, add the shredded pork back in, add some more cayenne pepper if you want more kick, then add the last cup of bbq sauce. Stir. Enjoy.
  6. Personally, I’d serve this with onion buns, hoagie buns, or potato buns depending on what bbq sauce I use. It does make a difference. Or you could be like me, and make your own buns because you got bored.

Alas – there are no pictures as I wasn’t thinking. BAD LLAMA. /SLAP. BAD LLAMA

Oh well – eat up and enjoy!

Apple Balsamic Pork Chops


This Christmas, I opened one present (okay, well two – but we’re talking about this one) the day before Christmas. It was a gift from my step-brother, Roids. Awkwardly shaped and, well, heavy. My inner child was like “OOOOOOOOO OPEN IT. OPEN IT. I WANNA KNOW WHAT IT IS.” So I gave in, right after leaving my parents house. It was two, 5-piece sets. One was an Italian oil/vinegar/salt set, the other was a various hot sauce set (not that I’ll get to enjoy that, but Katsai and Shrek will I guess)… Inside the Italian set was a bottle of balsamic vinegar. I hadn’t had any balsamic vinegar for a long while – at least since August when I screwed up making a sweet balsamic reduction that I over cooked and then sugar burned my self with… but that’s neither here nor there.

I had balsamic vinegar. I had apples. I had an idea. “LIGHTBULB!” Oh, Oh, Oh! I have pork chops in the freezer! THE PLAN. THE TASTY EVIL PLAN. It began to form. And did I try to look for a recipe on the various tasty interweb blogs? Nope. Did i just go by the seat of my pants? You better believe it! So here we go! APPLE BALSAMIC PORK CHOPS! Ka-Chaooooo!

Ingredients:

  • 4 boneless pork chops (thawed completely)
  • 2 apples (peeled, cored, and quartered/wedged – but save a little bit of the peel for pretties!)
  • 2 tsp of red pepper
  • 1/2 cup of grapeseed oil
  • 2 sticks of butter
  • 1/2 cup of dark brown sugar
  • 1/2 cup of red wine vinegar
  • 1/4 cup of apple cider
  • 3.5 oz of balsamic vinegar, more if you want a bit of a tangier experience
  • salt and pepper to taste

Directions:

  1. In a large skillet, add apples, vinegars, 1 stick of butter, grapeseed oil, and sugar. Bring to a boil, add the cider and let reduce. I did this while the pork chops were defrosting in the microwave. You may be like “WHAT? YOU’RE DEFROSTING YOUR MEAT IN THE MICROWAVE? YOU DON’T BUY FRESH? ARE YOU A COMMIE!?!” Well, technically speaking I did buy it fresh – it was just a while ago so I put it in the freezer.
  2. Add the pork chops, season w/ red pepper and add a pinch of both salt and pepper. Baste the chops with your sauce once in a while and bring down to a medium heat. Cook pork COVERED, 10-12 minutes per side, Don’t mess with it or it will dry the pork out. Add the last stick of butter when you flip the pork over.
  3. Check to see if the pork is done. When it is – let it rest for 2 or 3 minutes and remove from the skillet (place on the plate). While the meat is resting, stir the sauce – if it’s a little runny still you can add a bit of flour or just turn the heat up and reduce a little bit more but it should be fine. SHINY even.
  4. To plate, place the meat on the plate, spoon a couple of the apple slices on the side, drizzle with the balsamic/apple sauce and top with a couple shreds of the apple peel.  I found that serving with mashed potatoes went really nicely. OM NOM NOM.

Eat up and enjoy!

Orange Bourbon Chicken


“Honey, do we have any bourbon?” … “Check the stash” … “Nope, can you go get some?” … “Why?” … “Cause I want to try something new!” … and 20 minutes later I had a bottle of Jim Beam in my hands.

Voila! Thus orange bourbon chicken was born. Now, honestly I haven’t experimented with cooking with alcohol other than the occasional wine when it’s available. Since I had several oranges lying around, I decided what-the-heck and off I went. Probably didn’t make a ‘true’ orange bourbon reduction, but what I did make was fantastic – or at least so I was told. So with no further ado, Orange Bourbon Chicken.

Ingredients:

  • 4 chicken breasts (boneless)
  • 5 cups of water
  • 3.5oz of Bourbon
  • 1/3 cup of brown sugar
  • 4 oranges (juiced + 1/2 pulp + 1 tbsp of zest)
  • 1/2 cup of butter
  • 1/4 cup of red wine vinegar
  • 2+ tsp of ground red pepper (or more if you like it spicy)
  • 1/2 tsp of garlic powder
  • Salt and pepper to taste
  • 1/2 cup of honey + some to drizzle when plating.

Directions:

  1. Place the chicken (thawed) into a medium stock pot and add a pinch of salt and garlic powder. The pour the 5 cups of water over top and bring to a boil. Boil for 15-20 minutes.
  2. While the chicken is cooking, get out a large skillet, pour the juice, pulp, zest, butter, and bourbon into the pan and bring to a medium high heat. Once that starts to boil add the sugar, vinegar, and red pepper. Stir till everything is incorporated then reduce to a med-low heat and let simmer. It will reduce and that’s okay!
  3. When the chicken is done (make sure and slice it to see if it’s all the way cooked), remove from the water and place in the skillet with everything else. It will probably splatter (you know the whole oil + water thing… ow), so just be ready for that.
  4. Continually baste the chicken with the orange sauce, add a little bit of honey or lemon if you want to ‘brighten’ the flavor. Cook till all the sides are nice and brown but make sure that the chicken’s outsides don’t get too rough. I mean – you do have the tools to over come that – but still… moist chicken is good chicken.
  5. When all looks done, you’re ready to plate.  Here are some suggestions to plate with: rice or couscous. I went with the rice route. So here we go. Lay the chicken on a bed of rice – drizzle with honey (just a tad) – serve with steamed veggies (go with a California blend), a slice of orange for presentation,  and Bob’s your uncle!

Pretty easy huh?

Unfortunately, I didn’t get to take a “nice” picture for you guys BUT I did take one with my phone!

crappy plating but still tasty.

Danishes – the easy way.

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So – you’d think that danishes are hard, take all day, and are only made by pastry chefs. WELL YOU’D BE WRONG! Here’s a recipe that I came up with that will leave you with tasty, flaky pastry in your hands in less than 45 minutes. I mean – you could do it the hard way – but where’s the fun in that when you’re on a time crunch?

Ingredients

  • 1 lb of pre-made puff pastry. Pepperidge  Farm makes a tasty one and you can find it in your local grocery store in the frozen bread section, or it could be by the pie crusts. Generally 3 bucks or so.
  • 2 apples of your choice. I used Pink Lady and Fiji in the past.
  • 8 oz of cream cheese
  • 1/2 cup of dark brown sugar.
  • 1/4 cup of cinnamon
  • 1 egg white for an egg wash
  • A dash of lemon juice

Directions:

  1. Preheat the oven to 375 degrees
  2. Take out one sheet of your puff pastry, flatten it out on a cutting board, cut it in half (hamburger style), and then think of it in thirds. You’ll take the 1st third and the last third and you’ll cut matching 1/2” slices so that you have something to wrap around your filling so it doesn’t go everywhere.
  3. In the middle third of your pastry put 2oz of cream cheese down – it’s about two spoon fulls or 3 blobs with a knife. spread it out a little bit but make sure that it’s not right on where you’ve cut, or the edge of the pastry or else you’ll loose your filling when it’s baking.
  4. Sprinkle some cinnamon  and brown sugar over top of the cheese.
  5. Peel and core your apple, then cut it up into long 1/8” slices over the cheese and cinnamon area. That way you can optimize your apple per pastry dispersion. Use half of the apple for each pastry. Keep in mind that this recipe makes 4, 6”x3.5” danishes.
  6. Sprinkle the remaining brown sugar over the apples.
  7. Here’s the “not so tricky but sounds hard” part. Braid the cut pastry over top the apples/filling so that it makes some kind of a ‘pocket.’ (Look at the pictures below.)
  8. Place them on a well greased pan, or silicone baking mat (I got one for Christmas from Kat’s parents and I’ve been using the crap out of it!) and pop those babies in the oven for 35 minutes – make sure that you check in on them at half time to make sure that they’re cooking nicely.
  9. Let them cool for 5 minutes after you pull them out – because the filling will be extremely hot. Don’t burn yourself. I don’t wanna see you get hurt.

Complete with one of Katsai's favorite mugs

 

don’t be afraid. it may look all fancy. but its simple.

I hope you make these so you can stop drooling!

❤ – Dr. Spach aka Foodie Techie

Only 6 Ingredients…


Yes, that’s right ladies an’ gents, ONLY 6 INGREDIENTS for these easy goodies. Some may call them “Hello Dolly” Bars – but since The Living “Grand Teton” Lady herself is not sponsoring me – let’s just call them “Yum Bars.” And yes – I did get this idea from the Butter Queen herself (aka Paula Dean – and no I’m not knocking her – I just call it how it is.) on The Network, Tuesday morning before work.  Figured it looked good – and after the day that I had today [read here if you’re curious] I needed to bake. /raises hand because she is most definitely a ‘stress baker.’

So here we go – the easy, no fuss, no mess, only 6 ingredients “Yum-Bars”

Ingredients:

  • 1 cup of butterscotch chips
  • 2 cups of chocolate chips
  • 2 cups of crushed graham crackers
  • 1.5 cups of shredded coconut
  • 1 cup of butter (for all you Butter Queen fans out there)
  • 1 can of sweetened condensed milk

Directions:

  1. preheat the oven to 375 degrees and grab out a 9×11 cake pan (line it with aluminum foil)
  2. combine the melted butter and the graham cracker crumbs together until you have a nice ‘dough’ – take the dough and flatten it out along the bottom of the cake pan.
  3. sprinkle the butterscotch chips over that, then follow with the chocolate chips, and last the coconut flakes.
  4. drizzle the sweetened condensed milk over the pan so that every bit of it is gone and the majority of the pan is covered in the sweet milky goodness.
  5. pop that baby in the oven for 30 minutes
  6. let cool for 5, then cut and serve warm. Also – they’re good on the reheat too!

See that wasn’t so hard was it? That’s what I thought.

And now – foodporn

FoodieTechie: An Introduction…


You can call me Dr. Spach. Twenties-ish chica that’s generally covered in flour – at least when she’s not covered in drool, leftover snack bits from toddlers, or dog hair. Still in school learning about the Earff and all of the physical sciences that go along with it. And keepin’ her man well fed with the things she makes up in her head. So that’s me in a nut shell – preferably pecan. 😛

I had a food blog about 2 years ago – there’s still some recipes on there if you’d like to check it out. Tried co-writing it with my friend, the Good Doctor. But we both got busy and… well the blog fell to the wayside (since I didn’t have enough blogs to run already – since I technically run about 5.) Also, it was on Blogger… and where it has a few good things – it’s not as “tech” friendly. Go figure – I like tech friendly stuff. Who’da guessed?

My goal is to blog more than once a week. I might cheat and make it look like I do that thanks to the lovely Publish setting /evil laugh. We’ll see if that happens once class kicks back up. Wish me luck.

Also, I’m generally assisted by my puppy, Bently, who likes to lay on the floor and wait for me to drop things.

So that’s my story and I guess I’ll have to stick to it. If you’d like to follow my personal blog, click here.