Horchata Marshmallows

I dream about horchata.
It may be my spirit animal drink.
I've raved before about the amazing horchata that Jeanne's husband TCP made for us during our big OKMH meet up in Houston earlier this year, and I could truly wax poetic on how drinking it basically tastes like fairies are dancing on my tongue.
It's seriously that good. Make it. You're welcome.

But instead of waxing poetic, I channeled my enthusiasm into making yet another treat inspired by this most delicious of concoctions. Because horchata ice cream just wasn't enough.
I do not regret my decision.

These marshmallows are so good that I told Husband to get the ones I didn't ship off to Kirsten (and I had to seriously think long and hard about shipping them instead of keeping/eating them) out of the house.
Which he didn't do.
So I ate them.
I do not regret my decision.

Horchata Marshmallows
adapted from Jenni Fields's Pastry Chef Online and inspired by TCP's Horchata

For the horchata starter:

• 1 cup long-grain white rice
• 2 1/2 cups gently boiling water
• 1 3" Mexican cinnamon stick (canela)

For the marshmallows:

• 4 1/2 tablespoons powdered gelatin
• 1 cup cold horchata starter
• 1/2 teaspoon salt
• 1 tablespoon Mexican vanilla extract
• 3 cups sugar
• 2 cups corn syrup (or rice syrup; agave nectar might also work)
• 1 tablespoon cinnamon (optional)
• splash water
• powdered sugar/corn starch mixture in which to toss the marshmallows

Combine the rice and boiling water in a blender (you may want to allow the water to cool just slightly before you turn it on, or things could go….awry); blend for 90 seconds. Add the canela; cover the blender jar and allow to sit on the counter overnight or up to 48 hours. Strain liquid through a fine mesh sieve (discard the rice and canela) and refrigerate until completely chilled before beginning the marshmallows.
Combine the horchata starter, salt, and vanilla extract in the bowl of a mixer.  Sprinkle gelatin over the mixture and whisk to combine, being careful to get rid of any lumps.  Set aside.
Spray a 9X13 pan with either pan spray or coat with oil (I use my Misto and olive oil).  Line the pan with plastic wrap, and then coat the top of the plastic wrap with oil.  Coat completely with your powdered sugar and corn starch mixture.  I've played around with how much, and what I've found works well for me is to coat completely and then tap out the excess.  This makes, for me, a less clumpy end product.  Set the pan aside.

Bring sugar, syrup, and cinnamon (and a splash of water) to a boil.  Continue to boil until the mixture reaches 244° (the soft ball stage).  

When the syrup mixture reaches about 235°, turn on the mixer, using the whisk attachment, to low or medium low.

As soon as the syrup reaches the proper temperature, remove and pour into the mixing bowl, continuing to whisk on low/medium low.  

Gradually raise the speed of the mixer.  Continue to whip until the mixture has about tripled inside (read: you're fearful it will overflow) and it starts to come off the sides of the bowl in small threads.

Using a large spatula liberally coated with pan spray or olive oil, pour the marshmallow cream into the prepared pan, carefully spreading it out evenly.  Take a pause to lick the spatula before throwing it in the sink.

Sift the corn starch-powdered sugar combination over the top of the marshmallows, making sure that you can't see any of the shiny mallows under the snowy powder.  Allow to sit, uncovered, for several hours or overnight.

Once the marshmallows are set, invert the pan over a large cutting board.  Use the plastic wrap to easily remove the marshmallows from the pan.  Using a serrated knife, cut into one inch cubes, tossing each in more corn starch and powdered sugar before storing in an airtight container for about a week (or however long the mallows last).

Some serving suggestions (if you want to be more refined than cramming them straight into your mouth):

• These are excellent in coffee.
• They would be just as excellent as a topper to Kirsten's Mayan Hot Chocolate (this would also be a great gift pairing….if you can handle giving them up).
• They would be fantastic over ice cream.
• Ghirardelli now makes a cinnamon crunch chocolate square that would likely be a perfect mate in a s'more.
• I imagine they would also be great in coffee that had a splash of Frangelico. Probably. I haven't tested that theory….

However you take your mallows, I encourage you to enjoy them with friends, since friends make life sweeter than any marshmallow can.

Horchata Ice Cream with Mocha Mallow Swirl for Ice Cream Tuesday: Marshmallow Madness

The first time I had horchata, I was teaching at one of the Catholic schools in downtown Phoenix. My students couldn't believe that I'd lived in Arizona for so many years without having had it, although my previous life in Washington gave me a pass for my first 18 years of life. So one morning, a student braved a uniform summons to bring me freshly made horchata.
It was one of those life-changing moments.
Since then, I had rarely found a place that had GOOD horchata.
It's amazing how one, life-changing experience can make an Anglo so picky about a Latin American drink, really.
So you can imagine my delight when, upon arrival to our OKMH weekend in Houston, Jeanne's Husband, The Complete Package (TCP), had made horchata to go along with the Mexican feast that we devoured.
Even though there were seven of us, we tried to drink it sparingly to make it last.
Then, Sunday morning, I couldn't stand it anymore.
"I'm putting horchata in my coffee."
And that was that.
Horchata has been constantly on my mind ever since I got back from Houston. There are certainly places here that make good horchata, but whenever we go out, I usually stay in my "safe" zone (read: iced tea and/or beer) for choice beverages.
And since it's getting hot, a milk-based drink doesn't always sound the most refreshing.
But you know what does?
Ice cream.
The OKMH girls and I have enjoyed doing our theme weeks, and an Ice Cream Week was on deck for….some day.  I'm not sure how the discussion began, but we latched on to the idea of having marshmallows in our ice cream and bringing Jenni from Pastry Chef Online, who is not only a magician when it comes to sweet treats but has also recently begun a weekly ice cream posting on her blog.
Kirsten promptly took the idea to Jenni, who thought it was a whiz bang idea. She brought in many more friends who love ice cream and marshmallows, and voilà - here we are.

Now, since horchata goes so well with coffee, it was clear that a coffee marshmallow creme was the perfect pairing for this Ice Cream Tuesday.
I'll be honest with you, though. This recipe nearly didn't happen. The date snuck up on me, as I'm wrapping up my school year with my own students and only recently submitted my own final exams.  Then there were the Mallow Disasters. DisasterS - as in more than one. Disaster One was a marshmallow creme that fell. Disaster Two was a batch of marshmallows that…I don't even know how to describe the utter failure of it, really. But for the record, marshmallows can separate, and it's neither pretty nor tasty.
Thankfully, Kirsten saved the day (again). She reminded me that she has a marshmallow creme recipe and that I need to actually refrigerate homemade mallow creme so it doesn't fall apart, so Attempt Number Three went According to Plan.

Between Disaster Two and Attempt Three, I decided that the color was going to be a bit lacking, as the ice cream and mallows/mallow creme were basically the same tan color, so I found a homemade chocolate syrup recipe to which I added coffee.

The end result was perfect. While the horchata is sweet, it's not overly sweet, so the addition of the mallow creme and mocha syrup adds just enough sweetness to make it toothsome without making it also tooth-decaying.

Horchata Ice Cream with Mocha Mallow Swirl
modified from Jenni Field's Maple Buttermilk Pecan Ice Cream

For the Ice Cream:

• 1 quart plus 2 cold cups of TCP's horchata, divided
• 1/2 tsp salt (I use Real Salt)
• 4 egg yolks
• 1 Tbsp cornstarch
• Coffee marshmallow creme (see below)
• Mocha syrup (see below)

For the Mocha Syrup:
I used this recipe from Kitchen Treaty for chocolate syrup but used dark cocoa powder (Hershey's makes a Special Dark that I like) and two packets of Starbucks Via instant coffee powder (French roast) in my measurement for the cocoa powder. You can make this in advance and stir it into just about everything you can imagine, but make sure you leave some for the ice cream.

For the Ice Cream:
Note - horchata takes some time to prepare, so if you want to have this ice cream ready for Saturday evening, start the horchata process Wednesday or Thursday, and make the ice cream base Friday. It's a long wait but not very time consuming (lots of "chill overnight" steps), but it's so worth it.
In large pot, combine 1 quart horchata, salt, egg yolks, and cornstarch. Bring to a boil, whisking constantly.
*If you would prefer a sweeter end result, you could add 1/4-1/3 cup brown sugar, but really, I don't think it's necessary once everything is put together
Boil for ten seconds, and then immediately strain through a fine mesh sieve into a large bowl.
Add the remaining 2 cups horchata, which you can just bring right out of the fridge when you need it. Whisk to combine completely.
Cool over an ice bath (I use a larger bowl filled with ice water), and then cover and transfer to the refrigerator to cool overnight. If you don't have a ton of horizontal room in your fridge for the bowl, use two quart jars.
Once completely cooled, add to your ice cream maker and churn according to directions.
**Horchata is made with different kinds of milk, so this ice cream won't be as thick and creamy as other ice creams that are made with half and half or heavy cream (although that's not to say that it's not at all creamy). If you plan to make it only for ice cream purposes, you may want to use half and half instead of the whole milk in TCP's recipe, but I'm not sure I want to drink it that way; it's thick enough as a beverage. You could also use half-horchata, half cream for the custard mixture, although that would make the horchata flavor a bit more subtle (which I guess would be OK). Since it will have a lower fat content than most ice creams, it will freeze a little harder. That's not a big deal here in Arizona, but you may want to take some measures to ensure a more scoopable texture in your area.

For the Marshmallow Creme:
I used Kirsten's marshmallow creme recipe, adding one packet of the Starbucks Via instant coffee powder to the egg whites.
I highly recommend making this while the ice cream is churning, as you'll have plenty of time, and you can begin to assemble immediately after the creme is finished.

To Assemble:
Once the ice cream is at a soft serve consistency, drizzle a few tablespoons of the mocha syrup onto the bottom of a freezer-safe container. Add a few dollops of the mallow creme (I suppose you could use a piping bag, but I'd already made enough of a mess). Cover with ice cream. Repeat the process until you've used up all the ice cream. Press down plastic wrap onto the ice cream, cover with the lid, and freeze for at least 6 hours.

To Serve:
Now, you could sneak a few spoonfuls of this ice cream straight from the freezer (What? Like that's NEVER occurred to you….), and that would be delicious.

But to combat the heat of summer, which is already upon us here in Arizona, I highly recommend that you scoop it into a bowl, ladle a little more mocha syrup, and then slap a big ol' spoonful (or two) of mallow creme on top before calling it a dessert.

Now, like I said, Jenni enlisted several friends to participate in today's Ice Cream Tuesday, so if you like to choose your ice cream from those places that have more than 30 flavors, take some time to peruse all of the recipes we have to offer before you start churning on your own:

• Strawberry Cheesecake Ice Cream with Key Lime Mallow Swirl (Pastry Chef Online)
• Frozen Coconut S'mores Bars (Pint Sized Baker)
• Strawberry Ice Cream with Mallow Swirl and Toasted Walnuts (Try Anything Once)
• Fudge Topped Marshmallow Ice Cream (That Skinny Chick Can Bake)
• Kahlua Marshmallow Sauce (Desserts Required)
• No-Churn Amaretto Ice Cream with Almond Marshmallows (Food Lust People Love)
• Traverse City Cherry Cordial Frozen Yogurt (Comfortably Domestic)
• Strawberry Marshmallow Ice Cream (Cookistry)
• Blackberry Cheesecake Swirl Ice Cream (Inside NanaBread's Head)
• Bourbon Cherry Ice Cream with Bourbon Soaked Cherries and Marshmallow Fluff (NY Foodgasm)

Summer and its hot days filled with cold ice cream are nearly upon us - so tell me: what flavor are you craving?

An InLinkz Link-up

Pat's Run 2014 Recap

I'm not sure that it was wise, but I convinced the ortho to give me clearance to participate in Pat's Run when I went in for my post-x-ray consult for the sacroiliitis.  He said that as long as I took it easy and walked if I had to, I should be OK.
(My physical therapist was not as thrilled to hear that and has since put the kibosh on running, but more of that in another post)
So, on a lovely and unseasonably cool April morning, I met up with about 32,000 of my closest friends for the 10th Pat's Run.
It was ten years ago that Pat Tillman, a former ASU Sun Devil and Arizona Cardinal, was killed in a still-controversial incident in Afghanistan. In the decade since, the Pat Tillman Foundation has helped support military scholars across the country.
This year, Husband stayed home with HRH, and I met up with a few of my girlfriends for the race and post-run breakfast and cocktails.
I'd signed up for the event before I got injured, so I estimated the time based on my performance the past couple of years with an allowance for my recent shin splints episode. However, when I was told by the ortho to slow down, I opted to start in a later corral with the girls and see how things went. All I knew was that once I hit the stadium, I'd be running even if I had to walk the entire way up to that point.
Thankfully (for my sanity), I was able to run most of the way. We walked the first half of the Mill Ave. bridge, all the way up Curry, and over all of the Rural bridge. I suggested that I may walk up the incline into the stadium, but I didn't. I was too excited/happy to be there at that point, and I took off without even telling my friends that I was going to do so.
Oops.
But then we found each other quickly, and all was right in the world.

Of course, then it was time for pictures.

Devin (56) and Evan Goodman, both OLs

Getting this close to a mascot - even my beloved Sparky - was a HUGE deal for me.
#mascotsarecreepy

I loved this year's shirt - it actually fit like a technical shirt should.

Official time: 51:35
Place (overall): 14,598
Place (women's): 6164

Looking at my splits, my first mile was the fastest, but all of them were significantly slower than what I was used to running. However, I was glad to finish in under an hour; I felt like that was something of a victory in itself.
I'm not sure when my next race will be; nothing is going on the calendar until I get a clear green light to run again AND the pain has abated. But despite the achy hip the next day, Pat's Run, as always, was a wonderful - and extremely well organized - event that was worth the aches and pains to honor a fallen hero and support our military scholars. Here's to hoping I'll be healthy enough to run next year.

Run for Ryan House - Race Recap

This is the third year that I've done the Run for Ryan House, up at DC Ranch in north (noooooooooorth) Scottsdale.  Like previous years, I ran with my friend Christie, whose daughter Sadie sometimes goes to Ryan House for respite care. It is also where my friend Alicia held her daughter for the last time, so while the race site is pretty far from home, it's always worth the drive to know that I'm helping support Ryan House, which is part of Hospice of the Valley (it offers both palliative and end of life care for children).
The race (a 5K, 10K, half marathon, and fun run) always the first weekend in March, this year the 1st of the month, usually prime running weather here in Arizona.
Not this year.
This year, March 1st was literally THE ONE rainy day we have had so far this year.
Coming from the Pacific Northwest, rain isn't quite the anomaly it is for native desert dwellers, but that doesn't mean I was pulling a Gene Kelly about running 6.2 miles in it.
I had thought about not going, really, when I saw just how rainy it was, since lots of rain means panic at the disco on the freeways here, but this was Christie's last race; she was recently diagnosed with arthritis in her knees, and her doctor put the kibosh on all running "forever." So I braved the panicked drivers and the slippery freeways (oil build up makes the freeways extra slick when it begins to rain here, but by the time I headed out, it was a downpour, so the oil was a non-issue) for a wet race.
I had to laugh at how the majority of the runners who actually turned out (it's the smallest turnout I've seen) were huddled under the awning where the check-in tables were, as if Elphaba's blood  were coursing through all of us; us, for I was also amongst the huddle, in a sad attempt to stay dry, like we were going to run the entire race under that awning.

Important Vanity Point 1: this was my first personalized bib.

That my bib number was also divisible by three gave me an obscene amount of comfort. Don't ask; it's just a thing I have.

Thankfully, the rain let up a bit before the start of the 10K, so Christie's dad took the opportunity to snap a pic of us while we were still nice and dry.

Yes, I matched. It just happened. And yes, that's Sheldon around my neck. I'll get to him in a minute.
Christie's bib number was also, divinely, divisible by three.

I was nervous about my shins, but they have been feeling all right, and I've been careful to avoid wearing flip flops in favor of more supportive shoes as much as possible, and I'm fanatical about foam rolling, stretching, and icing these days, so I knew I could survive the 2.33 mile-long hill (Christie clocked it).
But I'll be honest, despite my preparation and care with the shins, I was still nervous. And seeing as the word nervous is a synonym for fearful, I broke my long-standing "no jewelry when running except for your RoadID" and brought Sheldon along to keep me company.
I am the tortoise. Fear is the hare.

I don't know if it was really great chiropractic care along with the maintenance I did throughout January and February to get my shins back into shape or if it was the placebo of knowing my running spirit animal was with me every step of the way, but aside from a few (concerning) foot aches, I felt great.
I was slow conservative in my pace, but I felt great.
So great, in fact, that at the end, I turned to Christie and said, "I'm gonna sprint." And I did. Her knees didn't let her go with me, but she finished right after I did.

Important Vanity Point 2: my name - my full name, not just the name on my bib - was announced as I crossed the finish line.
Of course, this vanity point might have been more glorious had I been one of the faster runners, but it was still exhilarating to hear that as I ran through the chute.

The rain did its work in the first half of the race. By the time we hit mile four (not so important vanity point: this is the first race during which I had to pee so badly I used one of the race porta potties), we were drenched. I mean, it was nice that the rain let up, but the damage had been done, and I discovered after the race that wet arm warmers chafe in a perfect circle. The more you know, kids.

In our post-race snap, you can see the dramatic change in our shirt color from the one before we set out.

Our shirts were so wet that they were also clinging to us in the least flattering manner possible, so that's fun.
Even though it wasn't a cold day, once we stopped running, the chill of wet clothes got our teeth chattering, so we quickly snarfed down the bagels and peanut butter and bananas at the finish line and headed back to our cars. I stopped at the Starbucks that was between the finish line and the car to get one of those caramel flan latte things; I'm sure this was the hunger talking, but it was delicious, even if it tasted nothing like coffee.
A final first: I had brought an entire change of clothes, and once I was back in the car, I turned into a contortionist as I changed right there in the driver's seat, stripping all the way down to have a completely dry foundation. So if you were in the insurance office in whose parking lot I utilized, you're welcome for the free show.
Related: thank goodness for heated seats.

My stats for the race:
Official Time: 1:07:58 (my slowest 10K to date)
Overall Place: 146/174
Women's Rank: 83/106
Age Group: 11/15

If I had known how few there were in our age group, I would have pushed myself a lot harder. Note to self - go balls to the wall during rainy races in Arizona!

I'm not sure what my relationship will be with the Run for Ryan House in the future. While I do love the race, not having Christie there with me will make it less desirable, and since this is also generally the date of the Phoenix marathon, I may want to set my sights on another half next spring instead (as long as my masters classes are chugging along well). We'll have to see when the time comes. In the meantime, I'm hell bent on getting through next January shin splint-free.

One Kitchen, Many Hearts: The Run

While the main objective of our OKMH weekend was eating and laughing, a sub-objective was to make our Running Pack in the Sky a reality. 

And so, despite having been stuffed to the gills the night before, on Sunday morning, Kat and I headed out for a loop around the neighborhood. Beka and Kirsten, the other two runners in the bunch, stayed back because of nagging injuries.

While being able to run outside not in snow in February was key for Kat, just running with her was a big deal to me. 

I don't run with humans. 

I run with Zooey. 

I mean, certainly I run races, which include other people, sometimes 30,000 of them, and when I am at a race with a friend, I'll run with them if our paces align, which is rare (like it's happened once?).

But I don't go for runs with people.

I don't say "hey, want to go for a run sometime?" Ever.

I don't look for running groups that I can join.

I don't live in hope that someone will invite me to join a run.

I just don't.

One reason for this is because I run at oh-dark-thirty most days, as this is what my schedule allows, and people generally are loathe to scrape themselves out of bed at that time for anything social and/or sporty. The only thing that gets me up that early is a cold coonhound nose in my ear. 

But the real motive for flying solo is that, even thought I've been comfortable calling myself a runner for a few years now, I'm not fast, and I never will be. I am the tortoise. And I'm OK with that (insert cliché about lapping everyone on the couch), really, but I am not keen on the idea of slowing anyone else down or asking them to go at my pace.

That being said, I wasn't going to NOT run with Kat. We have talked about running together. So. Many. Times. It just needed to happen.

That it made the French toast waffle and bacon breakfast prepped by TCP upon our return even more delicious (if not justified) didn't hurt either.

I'm eternally grateful that Kat let me keep the pace slow, and we looped around the route that Jeanne printed out for us (if you ever need directions ANYWHERE, Jeanne can get you there better than Google Maps), which took us about 30 minutes.

Along the way, we talked a little bit, but even though most of the weekend included uninterrupted talking, we spent most of the run just enjoying the outside, the weather (me maybe not so much on this end), the sound of our feet hitting the pavement, and one another's company. 

You might think that the silence we shared would be of the uncomfortable variety, as silence between people who have only recently just met is wont to be, but this was anything but. This weekend was truly like having a reunion with old friends, and that Kat and I settled into a relaxed mode almost immediately made that feeling even more apparent.

The humidity was approximately one billion percent.
You could SEE IT, for heaven's sake.

Who's got two thumbs and loves running outside in February?
THIS GIRL!

Oh, hai!

We were intrigued with the chicken tracks in the cement.
Jeanne later informed us that they were not chicken tracks because, duh, suburbs.

Post-run - sweaty, gross, euphoric.
Remind me never to wear that shirt in public again.

It was so great, that on Monday, we did it again.

One Kitchen, Many Hearts: All Together in One, Real Kitchen

A few weeks ago, the OKMH gang, after months and months and MONTHS of planning, got together in Texas for a weekend of eating, shopping, and nonstop talking.
It was glorious.
I truly can't even put into words the amount of joy the weekend brought me. These women have become some of my closest friends in the past couple of years, and to be in the same room with all of them at the same time was just…perfect.
In all honesty, I didn't take many photos. There were several moments that slipped through my fingers because I chose to leave my camera in my bag and just enjoy the moment rather than try to record it. That being said, there were some moments that just needed to be cataloged. You can see some of them already by checking out my Instagram feed or searching #OKMHHOU for all the IG pics the girls took over the weekend.
Friday was spent sweating it out in Phoenix as I waited for my flight to Denver, where I met up with Beka and Megan to head to Houston. All flights in and out of Denver were at a ground stop for a while, and I literally got off my plane, met Beka, and sprinted to the other gate, where Megan was waiting to hold the plane if necessary. After that stressful non-layover, I didn't stop shaking until we were back in the air, finally en route. Kat and Mads met us at the gate, having actually landed on time, before the five of us headed to Jeanne's house, where Kirsten had arrived some hours earlier. When we all made it, there was a fiesta laid out and ready, replete with tamales (5 kinds), carne asada, homemade horchata (OMFG), and a donkey piñata, whom we promptly named Kevin; he became our mascot for the weekend and went everywhere we did. Then we descended upon the feast like vultures; I am not sure that I even used utensils.

Picture courtesy Kirsten at Comfortably Domestic

At some point in the evening, we exchanged gifts, although I'm not sure how we managed to stay awake so late. Our gift boxes were a bit more haphazard, as they had to make the trip with us. I gave some goodies to Beka, so you can head over there to see her take on the weekend. Megan brought me goodies from Washington, but most of them were actually for HRH, in a peace offering for taking Mom away for the weekend. HRH scored - a Doc McStuffins water bottle (immediately christened the Very Important "during ballet" bottle), pink nail polish, pink sparkly hair ties, and more. I am happy to report that HRH was thrilled with all of them.
And while we all attempted to give Jeanne some sort of hostess gift, she outdid herself, making each of us our own - personalized - pillow case. She also made HRH an apron, which she's already worn twice helping me make noms like Kirsten's baked packzi.
Obviously, HRH is already one of the OKMH gang; she just isn't old enough to be our designated driver yet, so she had to stay home with Dad.
The next day, after a breakfast of soft fried eggs and tamales and enjoying the sun (while it was a bit cool for me, the northern contingent of the gang couldn't get enough of it), we piled into the van, and Mads chauffeured us to Brenham, home of Blue Bell Ice Cream (Mads is a great van driver, y'all). While we didn't tour the factory, the town is filled with other fun shops where we bought jewelry, jewelry, and more jewelry (and some other stuff, too). Katie joined us to make a merry band of 8, and we had more pie than is probably decent at a place aptly called Must be Heaven.

Photo courtesy Jeanne at Inside NanaBreads Head

While the other girls were in shorts, I had my leg warmers on in the morning.
Photo courtesy Kirsten at Comfortably Domestic

Kat and I went on two runs together during the weekend, too, but that needs to be another post.
On Sunday, we got to pet some miniature donkeys after doing a bit more antiquing. They were so dang adorable, I can see why Kirsten wants to steal them.

We luuuuuurved the donkeys!
Photo collage courtesy Jeanne at Inside NanaBread's Head

In between, we ate - brisket and more horchata and marshmallows and tamales and French toast waffles and 10 pounds of bacon (true story)… I think I came back ten pounds heavier.
And we talked. Oh, lord, did we talk. A huge shout out to Jeanne's husband, The Complete Package (or TCP for short) for putting up with SEVEN women clucking from dawn till dusk (and then some) for three days straight. He even cooked for us like it was his job.
And then, all too soon, the weekend was over, and we had to head home.
It wasn't easy for any of us.
Kevin took it especially hard.

We all lead busy lives, and it's easy to forget to slow down to enjoy life, so a girls' weekend offered all of us an opportunity to pause and recharge our batteries, all while strengthening a friendship with these wonderful women.
This is only one part of the story. To see all the sides and perspectives, check out the rest of the ladies' posts:
Our darling hostess, Jeanne (Inside NanaBread's Head)
Beka (Kvetchin' Kitchen)
Kat (Tenaciously Yours,)
Kirsten (Comfortably Domestic)
Mads (La Petite Pancake)
Megan (Wanna Be a Country Cleaver)
and check out Katie's post about our day in Brenham (The Hill Country Cook)!

The Kindness of Strangers

When I was young, kindergarten or first grade, a few local fire fighters came to visit my school and teach us a little about fire safety.  Instead of leaving the assembly feeling well informed, I was terrified and became obsessed with whether or not the smoke alarm's batteries were working and devising an emergency exit from my bedroom in the case that our house caught fire.

Fire continues to dwell in the recesses of my fears; living in Arizona means that the threat is omnipresent, and I often think that a house made of cinder blocks is a good idea.

So my heart aches this weekend when a fellow coonhound owner, someone whom I don't personally know but have met through a Facebook group lost everything in a fire, including two of his three rescued hounds.

Andrew lived in an RV, as he had until recently been a government contractor, so in order to have his dogs with him as he travelled for work, he sold his home and bought the RV.  His hounds, Claire, Herbie, and Sadie, went everywhere with him.  A few weeks ago, he lost his contract and is currently without a job.  He'd been giving his dogs his food as money started to run out.

Many people in this situation would surrender their dogs, but Andrew had rescued all three hounds, and was willing to sacrifice other things in order to keep his fur-family together. 

When his RV was parked this weekend, it caught fire, and Sadie and Herbie were lost, along with all of Andrew's belongings.  Andrew has burns on his hands, and Claire, his surviving hound, also has some burns and is on antibiotics to ensure that she doesn't have lasting smoke inhalation damage.  Both of them are heartbroken, and so is our coonhound community.  Sadie was rescued from a situation in New Mexico and transported to Andrew in Illinois through the Colorado Coonhound Rescue and Pilots N Paws.  As his children are grown, these three hounds were Andrew's life, and to have lost two of them this way, I just…well, there are no words.

Perhaps because this group of coonhound owners is populated, for the most, by those who have rescued hounds (Zooey is one of the few in the group who has had the same loving home all her life), those dogs who have been "thrown away" by others, we knew we had to do something.  Doing something in times of crisis is what we do, and so instead of rising up to save a hound from an abusive situation, we took action to help our fellow hound lover.

A YouCaring page has been set up to help Andrew and Claire with veterinary and other expenses, and in less than 48 hours, we have already raised over $1800.  The page is open until Valentine's Day, so if you have a few dollars hanging around that need a good home, please don't hesitate to click on the link and donate; I know that Andrew and Claire will be more than grateful for your donation.

In the long run, less than two grand isn't going to be enough.  Andrew needs a new home.  He needs a job.  He needs to be able to buy food for himself and Claire.  He needs to have a change of clothes (how many times have we all taken all our socks for granted?).  He needs to feel whole again after this devastating loss.  But we've started a process to help him heal, and we have not only stepped up financially but also to help shoulder the immense grief he is feeling right now.

I know many people who don't like to watch the news today because it seems like it's only bad news - the murder of a college runner, the continued situation in Syria, and more.  But whenever I hear this, I am reminded of The Art of Happiness, by His Holiness the Dalai Lama; in it, he discussed that the daily news cycle is full of "bad news" because it is still in the minority of events that happen each day.  Certainly it's too bad that more attention is paid to these happenings than the good that can happen, so it's up to each of us to carve out that good news we seek, even if it's in the face of terrible situations.

I can't put the sadness I feel for Andrew and Claire into words, but I also can't find words for the immense pride I have in these people I have come to know, all of whom have come together just because of our similar love for hounds.  It's a positive daily reminder that the kindness of strangers is something on which everyone should rely, as without that kindness, there won't be any other.

If you are short of money right now - you may be jobless yourself, or perhaps some unexpected expenses have arisen, and that's OK - your positive prayers, thoughts, and messages will also make a difference for Andrew and Claire; the more positive energy we can put out there, the better our world will be.

Herbie and Sadie, you will be so missed by Andrew and Claire and those who helped you live with the love that Andrew had to give you.  We will see you again; wait for us at the Bridge.

Herbie

Sadie on her "freedom ride" out of abuse

Herbie and Claire

It's a Wonderful OKMH

The holiday season is a time to reflect on the fortunes of good family and friends.  We are more than rich in both departments, and as such, this holiday edition of One Kitchen, Many Hearts was made  even more special knowing that I have been blessed with friends both near and far.

I adore shipping packages to people.  There something so fun and exciting about putting as much love in those "if it fits, it ships" USPS boxes and sending it away, imagining the glee with which it may be torn open in a few days.  Whenever I am saddened that we don't have all of our family near us, necessitating the shipment of Christmas gifts, I remind myself of the cheer that a package through the mail - instead of just those flyers that go directly into the recycling bin - can bring.
This month, I sent off a box to Mads.  Since she was actually in Minnesota, I sent it up there to meet her as she enjoyed a well-deserved vacation.
And as much as I enjoyed knowing that her package would be happily received, I have to admit that I really, really, REALLY looked forward to seeing what Jeanne sent me.  She is one of those amazing planners who can hoard away those "perfect" goodies for months on end.  I want to be her when I grow up.
And I was not disappointed.  Together, HRH and I tore into the package.  Jeanne always thinks of HRH when she sends her packages, and this month, among other goods, the purple sparkly nail polish sent her over the edge.  We've been playing "Beauty Shop" for days now.  My fingernails (and most of my top knuckles) look amazing.
Not to be left out, I also received red sparkly polish, with which HRH immediately absconded ("this is for me, too").  Someday I may be allowed to use it.
And as if Jeanne knew I would need something to make myself feel better after having so new a good stolen right out from under me, THESE MAPLE PECAN SHORTBREAD COOKIES:

These last three brave souls perished earlier this morning.

And for my breakfast biscuits (or straight from the spoon… whatever):

Status: hoarding

For those girl's nights in with me, myself, and I (which, in true OKMH mind meld, Megan also received from Kirsten - I'm dying right now):

LOLOLOLOLOL

But this apron.  OMG.  Jeanne said she found it months ago and KNEW I had to have it.  I mean, OBVIOUSLY.  You may have noticed that I adore Germany and German things and the German language (I have a degree in it and used to teach it).  True, Lederhosen is worn by men, but a dirndl apron may have been a little… risqué?  The beer stein pinned to it was Jeanne's addition, and I just LOVE THIS.  In fact, I'm terrified to wear it.  I don't want to get it dirty.  

PROST!!!!

Thanks so much, Jeanne.  I LOVED opening this package, and so did HRH. 

I'm so lucky to have met all of these ladies, four of whom I've even met in real life.  They are all wonderful women, and I hope that in 2014, all of my friends and readers will take inventory of the blessings we call friends.

Click here to see what I sent Mads.

Also check out what Mads sent Kirsten.

And what Kirsten sent Megan.

And what Megan sent Kat.

And what Kat sent Beka.

And finally, what Beka sent Jeanne.

The 2013 Great Food Blogger Cookie Swap

Cookies, I have decided, are NOT my forte.  While I love me a good chocolate chip with milk, my cookie baking karma isn't quite up to snuff.  I'm not sure if my oven isn't properly calibrated (it's possible) or it's just too warm/dry here in Arizona (also possible), but my cookie-making prowess isn't even a tenth of what I'd like it to be.
Even in the face of my cookineptitude (I also love me a good portmanteau), I boldly signed up for this year's Great Food Blogger Cookie Swap (this is its third year).  Why did I do it?  Because I'm crazy each year, the cookie swap raises and donates money to Cookies for Kids Cancer, an amazing organization that raises money for research and new treatments for pediatric cancer.  You may know that different cancers require different treatments, but what you may not know is that many oncology treatments are not considered appropriate or safe for children.  Testing is "iffy" (I think that's the technical term), since medical testing on children is, well, horrifying to some and considered unethical by just about everyone.  As such, developing appropriate treatments is difficult and often more expensive.  And while I rage against the colon cancer that took my dad, I'm often brought to my knees at how pediatric cancer has affected my life, even if not as dramatically.  My dear friend Kirsten lost her sister to cancer; Lily, my friend Alicia's daughter, lost her battle last December, and my husband's baby brother fought (and has won, so far) two rounds of non-Hodgkins lymphoma.  Losing a parent to cancer is awful, heinous, and vile.  Losing a child to cancer, well, I haven't found any words that could bring justice to it.
And being armed as such, with no words to comfort those who have lost their children and siblings and friends to pediatric cancers, I happily tied my apron and failed gloriously at my first attempt at the cookies I was to send out for this year's cookie swap.
So I went to the store, bought more butter, and failed again at a completely. different. recipe.
Good cause or not, at that point, I was ready to break things.  And yes, I cried.  I was actually this close:  | |  to running back to the store for some pre-made, preservative-filled slice and bake... things.
But instead, I took a deep breath, double checked the recipe, made some modifications, and managed a cookie that was tasty and (sort of) pretty.
And then I shipped them off, swearing I'd never make cookies ever again.

So here's the deal.  The Great Food Blogger Cookie Swap is kind of a round robin, pay it forward, secret Santa situation.  Each participant is given the names and addresses of three other participants, but everyone is sworn to secrecy as to who sends to whom (while this wasn't a big deal for me, since I have never known the people to whom I send my cookies, it's possible in food blogging circles that the participants know each other).  But the three people to whom I sent my cookies were not the same people from whom I received cookies.
Am I making sense?
I didn't think so.
Really, the only thing you need to know is that you reap what you sow - send three packages of cookies out (a dozen each), and you shall receive three packages in return.

We won't discuss the first recipe I attempted.  But that's OK.  The cookie I finally ended up with was, I think, a much better idea at the end of the day anyway.
Now that I've made mustard, ice cream, and pie with beer, it was time to move on to the cookie.  Beer is great with cookies.  In fact, the brewery whose beer I used for this recipe serves its seasonal Winter Warmer with gingersnaps.  So what better ingredient to add to a cookie recipe?  Using a winter seasonal offers a taste of the holiday season without being smacked in the face with it (I'm looking at you, craft stores selling cinnamon-scented pine cones).  For the flavor to really come through, don't worry about adding any additional spices.  You'll still be able to taste them all.  Trust me.
But just in case, you'd better pour yourself a beer.

Winter Spiced Ale and Brown Sugar Cookies
Adapted from The Beeroness

• 12 Tbsp unsalted butter, softened (but not too soft)
• 1 1/2 c dark brown sugar (you can use light, but I prefer the darker, mostly for color)
• 1 large egg yolk, room temperature
• 1/2 tsp vanilla
• 1/3 c winter seasonal spiced ale (I used San Tan Brewing Company's Rail Slide Imperial Spiced Ale; if you can't get Rail Slide near you, I'm really sorry, but I'm sure your local craft beer place has a great winter seasonal as well)
• 1 1/4 c all purpose flour
• 1 c bread flour
• 1 1/4 tsp baking soda
• 1/2 tsp salt
• 1 tsp corn starch

**The original recipe calls for baking powder as well.  I tried with and without the baking powder, and it made a huge difference in my cookies not spreading and turning into one super-cookie during the baking process, so if you have an unpredictable oven or, like me, bad baking karma, I recommend that you also omit it.

In a large, non-reactive bowl, combine flours, baking soda, salt, and cornstarch.  Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on low speed until just combined. Add the egg yolk and vanilla.  Add the beer and beat until just combined.
Add the flour mixture to the beer mixture and combine, scraping down the sides of the bowl as necessary.  Do not over-mix.
Using a cookie scoop, a melon baller, or a spoon, scoop out balls of dough (smaller than a golf ball but larger than a marble) and place onto parchment paper-covered cookies sheets (or, if you're all fancy, use Sil-Pat; I am not fancy).
Chill at least a half hour.
Preheat the oven to 325°.  Take cookies from the refrigerator directly to the oven and back for 7-8 minutes, or until the edges just start to brown.
Place the cookies on a cooling rack immediately to cool.

And off they, went, to their new homes!

Just kidding - I did actually pack them in pretty tins.

These ale cookies went to:

• Jenny at Honey and Birch
• Kristin at Kristin Pot Pie
• Melissa at Persnickety Plates

Guten Appetit, ladies - I hope you enjoyed them, with or without a pint!  Check out their blogs, too, to see where their goodies ended up going!

Of course, while I do subscribe to the "it's better to give than to receive" policy, it was exciting to check the mailbox this month, knowing that I'd be having a snack shortly thereafter (HRH was pretty excited about that, too, and she was crushed when I told her that it would happen a mere three times).

Thanks to Melissa at Treats with a Twist for her white chocolate-dipped cranberry walnut macaroons, Zainab at Blahnik Baker for her soft and chewy butterscotch gingersnaps (or as Husband says, buttah-scotch), and Monique at Ambitious Kitchen for her white chocolate, cherry, and macadamia nut oatmeal cookies.  All three Philistines devoured them, and HRH even found a new love for coconut (in cookie form, at least), while Husband was thrilled to have a chewy gingersnap ("I just don't like crunchy cookies").  And even though HRH is sad that the cookies in the mail have come to an end, it's probably a good thing for my waistline that they did, for who can resist freshly baked cookies, delivered to your door (not me, that's certain)???

A big shout out goes to all of the participants (and even some who couldn't participate but who donated anyway) in this year's Great Food Blogger Cookies Swap; together, we have raised $13,778.40 for Cookies for Kids Cancer.  My heart is full that so many people wanted to not only share their delicious cookies but also make a difference for those who are engaged in a battle that they, unlike me, do not have the luxury of failing.  If you have ever doubted that people are truly kind in nature, just take this into consideration.
Thank you, too, to this year's sponsors, OXO, Dixie Crystals, Gold Medal Flour, and Grandma's Molasses, and to Lyndsay of Love and Olive Oil and Julie of The Little Kitchen for once again planning this incredible event.
If you'd like the chance to sign up for the next cookie swap, you can add you name to the list here.
A link that gives a list of all the participants and their recipes will be added soon.

Full disclosure: I did receive some awesome OXO spatulas as a gift for my participation in the cookie swap, but as this little blog is a mere hobby of mine, I wasn't asked to give my opinion on any of the aforementioned brands or of the spatulas.  I didn't specifically use the brands (I've actually NEVER used molasses), and aside from OXO, I can't personally vouch for their quality (I have several OXO products, and so I was pretty stoked to receive the spatulas; also, I love the word spatula and wanted to see how many times I could use it in a blog post).  However, I thank them all of my own accord for not shirking their corporate and civic responsibilities and for using their brands to make a positive difference in the lives of children.

One more thing - if you also love the word spatula, this is for you:

One Kitchen, Many Hearts - Real Life Edition

Have you ever given your home address out to a bunch of random strangers you met on the internet so that they could send you stuff?
Probably not.
So then, you probably haven't said to those same random strangers, with whom you now speak every single day, "Hey, if you're ever in my neck of the woods, come stay with me!"
Well, I have, and I'm all the better for it.

Look at us - we don't look AT ALL like internet crazies.
Totes safe.

Sidebar -- I am a huge HUUUUUUUUGE fan of Alton Brown.  Husband and I have used many of his recipes and techniques over the years; in fact, Mr. Brown's corned beef recipe is the only one I will use.  We adored Good Eats and mourned its end.
As such, I read the announcement of the Edible Inevitable Tour with utter giddiness, and I was delighted that he made a pass through the East Valley.
Not being alone in my adoration, Beka immediately checked the tour schedule and, realizing that there would NOT be a stop in the Pacific Northwest, made plans to come down and go to the show with me.
Timing being what it was, her trip overlapped with her being assigned my name for our One Kitchen, Many Hearts gift swap.  So basically, this trip was Meant to Be.
Before I get back on track: y'all. If Alton Brown is coming to your town, GO TO THE SHOW.  It was hilarious and fun and oh my gosh pray that someone in the front row is late.

A little teaser - you need to go to the show to see what happens.

Anyway.

On to the goods, as it were.
Most importantly, I am the new proud momma of an actually rectangular 9 x 13" pan for marshmallowing.  Previously, I had been making my mallows in my Pyrex pan, which is awesome.  But if you have a Pyrex pan, you know that the edges are rounded.  No big deal for casserole dishes, etc., but when you want to make something that is a "perfect" cube, those rounded edges make for some waste.
OK, so I used those "butt" pieces to take selfies with marshmallow mustaches and to "quality control" the hell out of every batch.  BUT STILL.  This new pan, which can also double (I guess...sigh...if I have to....) as a roasting pan will add at least five or six more mallows to every batch.
So far, they've been used to make two new fabulous mallows flavors.  I don't have a picture of those mallows, though, because, um, well.... I ate them.

This is the last of the expresso-honey mallows we made...
they are my favorite flavor to date, and incredible in coffee.

If that weren't enough (it seriously would have been - I am already planning like ten more flavors), Beka took me shopping.  I remember back in the day BC (Before Child) when I'd watch What Not to Wear and swear that I'd never become "that mom" - you know the one: the mom who puts herself last and then forgets how to shop and what looks good on her.
Guess what I turned into.
(Spoiler alert: "that mom" - I turned into "that mom")
When I attempt to shop for items for myself that are not running gear, I usually end up feeling guilty about buying something when I work from home and can basically wear yoga pants if I want to, getting frustrated when I don't find anything that works (I have a standing rule that I will not purchase anything unless I love it), giving up on fashion altogether, and using the money to buy something for Her Royal Highness, who, because she insists on growing constantly, is always in need of some item or other.  When shopping with Beka, I was not allowed to 1) have hangups about buying something for myself, 2) have limited time (yes, I still feel guilty about spending time in a store when I could be home with HRH), or 3) give up easily.
Shockingly, it's easier to follow the rules when someone holds you accountable for them.
Beka has a fantastic sense of style and an eye for what will work on a person.  We had planned to have a shopping day already, but the big surprise was that she bought this houndstooth dress while we were out.
And I ADORE IT:

She also tutored me in such remedial courses as Why We Buy Nude Shoes 102 and How to Overcome Your Fear of Jewelry 130.  Thankfully, I didn't need to go back to Handbags Are Your Friend 080 and nabbed the above teal number without too much assistance, although goading may have been involved.
All in all, I bought two dresses, two shirts, two pairs of shoes, a jacket, a handbag, sunglasses, a necklace, and a bracelet.  I love them all.  I got nothing for HRH.  I felt no guilt.  It was glorious.

Honestly, though, the Most Wonderful Gift that Beka brought me, which can't be packaged up, was her company.  It's been a bit of a stressful fall at work, and the respite from Groundhog Day, the Sequel, and the hilarity that ensued over the long weekend, was exactly what I needed.

Of course, after Beka's plane landed, I immediately took her to one of my favorite local breweries, San Tan Brewing Company, where we snapped a terribly blurry but hilarious selfie.

I swear it was just one beer.
OK.  Maybe Two.

 We drank plenty of wine.

We mustache you for another glass of wine.
Please don't shave it for later.

We also had plenty of beer.

We bought the same shirt on purpose.

I look like A DORK.

We made and/or ate OMGSOMUCHFOOD.

Southern-style seafood risotto, collards, and blackened (sort of) shrimp

Brunch: Bloody Mary and soft fried eggs over risotto cakes
with asparagus and duck fat potatoes

Smoked pork burger at Angel's Trumpet Ale House

It was seriously The Best Weekend.

Now, not everyone got to hang for a full weekend for a gift exchange, but I can't wait for you to see what I sent to Kisrten (second spoiler alert - marshmallows from my new pan were involved).
Make sure to check out the goods in this Free For All Stuff Whatever You Can Into the Box theme.  After all, the holidays are coming, and you never know when or where inspiration will strike.
Beka/Kvetchin' Kitchen
Jeanne/Inside NanaBread's Head
Kat/Tenaciously Yours,
Kirsten/Comfortably Domestic
Mads/La Petite Pancake
Megan/Wanna Be a Country Cleaver
Then get out there and see if you can't ship off a Package of Surprise Fun to someone to see how your day can be made by making someone else's.