I listen to a lot of podcasts…  it used to be audiobooks and then I’d tell people I read the book…  but now I’ve moved on to podcasts…  and let me tell you, it is taking an afternoon in the kitchen to a whole new level…

at times it is a level of missed ingredients, forgetting something is in the oven or too much knowledge going into my head and not enough retention…

but it does make it so I get all excited to get my house chores done, go get the mail and do some banking, hit up the store to pick up a few items, go for the run my calendar tells me I have to go for that day and finish up some yard work… all the while I am thinking that I am going to reward myself with hours in the kitchen listening to podcasts…  while I cook for farmers…

and I think to myself… dream job…  seriously, I have never been more happy…

there is a range of podcasts that I like to listen to… and sometimes it takes around 15 minutes for me to decide on which one to go for…

krista tippett, timothy keller, the longest shortest time, bill simmons, nomad, serial, rob bell…  I held back the urge to listen to ‘game of thrones the podcast’…

the only issue is when I go to take pictures of the food I’m half concentrating on cooking, it pauses my podcasts… and I’m not going to lie…  it has forced me to take fewer photos of food… possibly is forcing me to learn how to use a camera… just so the podcasts go uninterrupted…

beef pot roast with peppercorn gravy

  • Servings: 10 +2 dogs
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Ingredients:

  • 4 stalks celery, coarsely chopped
  • 2 medium onions, coarsely chopped
  • 2 medium carrots, coarsely chopped
  • 1 head garlic, broken up
  • 4 dried bay leaves
  • 2 tsp rosemary
  • 1 tsp black peppercorns
  • 500 mL dry red wine
  • 250 mL beef broth
  • 2 tbsp olive oil
  • 1 4 lb boneless beef chuck roast (trimmed and tied snuggly with kitchen string)
  • kosher salt
  • lemon pepper
  • rosemary

– 1 pkg bacon, cooked

Directions:

  • in a medium pot, add the first ingredients and bring to boil
  • reduce heat and simmer while getting roast ready
  • in a dutch oven, heat olive oil
  • pat dry the roast and then season with salt, pepper and rosemary
  • sear on all sides
  • pour the vegetable and wine mixture over the roast
  • place in oven at 300 degrees for 3 1/2 hours
  • lift out roast and put on cutting board
  • cover with foil
  • strain liquid and pour the remaining liquid into a medium pot
  • add 1/4 cup butter and 1/4 all purpose flour
  • whisk until the gravy thickens
  • add seasoning as needed to gravy
  • serve with potatoes and a slice of bacon!


garlic roasted white potatoes

Ingredients:

  • around 4 lbs medium white potatoes, cut into wedges
  • 3 tbsp olive oil
  • 2 tsp oregano
  • 1 tsp salt
  • 1 head garlic, minced

Directions:

  • preheat oven to 450 degrees
  • in a large bowl, add cut potatoes
  • add the rest of the ingredients
  • let sit for a bit and then place potatoes on a parchment lined baking sheet
  • bake for 25-30 minutes until done and slightly crispy

whole wheat biscuits

Ingredients:

  • 2 cups Robin Hood ‘Tastes Like White’ flour (or whole wheat pastry flour)
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1/4 cup unsalted cold butter, cubed
  • 1 cup cold buttermilk
  • 1/4 cup melted butter (for brushing)

Directions:

  • preheat oven to 450 degrees
  • in a bowl, mix flour, baking powder and salt
  • add butter and with a pastry blender cut the butter in until the mixture resembles coarse oatmeal
  • pour in buttermilk and gently pull together with a spatula
  • dump out onto floured counter top and gently roll out till it is 3/4 inch thick
  • dip a 2.5 inch biscuit cutter in flour and cut out the biscuits
  • do not twist, as this prevents the biscuits from rising evenly, but just press down
  • place on a parchment lined baking sheet and brush with butter
  • bake for 10 minutes
  • best served warm

Brandon, my 14 year old who lost all brain function about 3 months ago, actually suggested the sour cream on the side to go along with the roast, potatoes and burnt bacon… (but I learnt a lot of life lessons from the podcast I was engrossed in while the bacon was burning…  so in the end I think a good thing)…  I was proud of him… prouder than I have been in ages…  months actually… I almost included him in the picture that was interrupting my podcast…

first meal during seeding…  I thought I’d include bacon twice…  just in case nothing else tasted good…

mixed greens with orange balsamic vinaigrette

Ingredients:

  • 1/3 cup balsamic vinegar
  • 2/3 cup olive oil
  • 2 tbsp fresh orange juice
  • zest of 1 orange
  • 1/2 tsp kosher salt
  • 1/8 tsp ground black pepper
  • 2 tsp dijon mustard
  • 1 clove of garlic, smashed (removed before serving)
  • mixed greens
  • bacon (cooked and cut up)
  • cashews (roasted and unsalted)
  • mandarin orange slices (canned… drained)

Directions:

  • in a salad shaker, combine ingredients except for the garlic and shake until well mixed
  • add the garlic and store in refrigerator for a few hours
  • make individuals salads
  • take out garlic, shake dressing again and pour over the salads

lemon bundt cake

  • Servings: 1 bundt cake
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Ingredients:

  • 2 1/2 cups sugar
  • 1 cup unsalted butter, room temperature
  • 2 tbsp grated lemon zest (around 3 lemons)
  • 1/4 cup fresh lemon juice (around 2-3 lemons)
  • 6 large eggs, room temperature
  • 2 1/2 cups all  purpose flour
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup plain Greek yogurt
  • 3/4 cup powdered sugar
  • 2 tbsp fresh lemon juice

Directions:

  • preheat oven to 325 degrees
  • using Crisco or butter, butter a bundt pan and flour it
  • place in the fridge to cool
  • in a mixer, combine sugar and butter until well mixed
  • add eggs, one at a time
  • add lemon zest and lemon juice
  • combine flour, salt, baking soda and baking powder in a bowl and add to mixer
  • add yogurt to mixer
  • pour into the bundt pan
  • bake for 1 hour 20 minutes until a toothpick comes out clean
  • cool on a wire rack, in the pan, for one hour
  • turn cake out and cool for another hour
  • mix powdered sugar and lemon juice and drizzle over room temperature cake

this is what happens to a cake when you put it in the oven and then forget you did and go for a run… and then are rushed for time so you put the glaze on before it is cool…

the farmer told me it was shockingly moist and good… so apparently you cannot wreck this cake…

I spent the weekend in Calgary with a little girl that is dear to my heart…  she is a miniature Brene Brown or Oprah… everything that comes out of her mouth is a ‘life lesson’ or ‘a-ha’ moment…  and I feel close to her as I listen to podcast after podcast and wonder when I am going to be able to handle my kids coming home from school and not screaming at them to put their lunch kits in the proper spot…