Leftovers. I'm surrounded with no escape.

This Easter season has left me with many questions. If you can answer any of them, you are a Godsend. If not, keep thinking. I'm sure you have some ideas to share with me!

Here's a trick question: If you offer a 12-pound ham to five people, how much ham will be left?
If you didn't get the answer, here it is: a LOT. I'm surrounded by ten pounds of ham. What all should I do with it? I need your suggestions. Quickly.

On a happier note, I'm going to a friend's house for the weekend, and I'm in charge of dessert. What should I make? I'm thinking chocolate chile cupcakes because I haven't made them in over a year!

Help me! I'm drowning in my own thoughts! Please comment soon. Give me your ideas, whether they're on any of these topics or not.

Remember to wear an apron!
Lexie

19 days later...

It's been over half a month since I've posted! I can't believe it. I've been so busy with the Easter season coming around. It's not the end of Easter until the ham leftovers are gone! I plan to bake ham pot pies with the leftovers. Right  now the raspberry-dijon glazed ham is in the oven, taking a two-and-a-half hour siesta before it's sliced up and served with asparagus. So far it's been a good Easter Sunday, even though I'm still full from the brunch I had after church. Yum!

Yesterday-- no, two days ago, my sister and I made little Easter egg nests. After mixing those dried chow mein noodles with unsweetened cocoa powder and marshmallow fluff (hey... what's up with marshmallow fluff, anyways? I'll do some research later...) and shaping them into nest shapes in a greased muffin tin, I popped them in the fridge for about half an hour to forty-five minutes. When they were hard enough to keep their shape, I pressed little jelly beans into the center. They looked so delicious! I'll have to eat one later. I'll also have to get around to posting some pictures. They look so adorable. Hey, Easter Bunny, get your hands off!

Happy Easter!
Lexie

Ben & Jerry's Ice Cream

Yesterday at the mall I had Ben & Jerry's Ice Cream for lunch. It was really good! I love Ben & Jerry's because their flavors are so unique. They have the weirdest combinations that surprisingly taste good together. I got the Late Night Snack: Vanilla ice cream with a salted caramel swirl and... get this... fudge-covered potato chip clusters! Can you believe it? It was delicious! I went to www.benjerry.com to find out more. Here's what they said:

"Ice cream worth singing about! When Jimmy Fallon & his late night crew sang an ode to snacking on Vermont's Finest we had to say thanks. But which is better for a nighttime treat, salty or sweet? Late Night Snack covers both, with Fair Trade Certified vanilla ice cream, fudge covered potato chip clusters & a salty caramel swirl. Even if it's after 12:35 am take a lick and say Yummmmm!"

Sounds good, right? Then I went to create my own flavor at http://www.benjerry.com/activism/inside-the-pint/do-the-world-a-flavor/generator.cfm. Try it, it's fun! I made Triple Chocolate Brownie Batter because I'm a choco-holic! Create your own and post a comment here. I'd love to hear your creations!

Best. Onion Rings. Ever

Yesterday a batch of onion rings was whipped up in the kitchen. Correction-- fried, not whipped. Whipping is for cream, not onions. I seriously love the smell of frying oil... because I know where there's hot oil, there's definitely some fried food near by. After salting them, I think that the salt wasn't needed, but man were they good! At first they were falling apart. Many rings later, they held their shape enough for us to bite into them. Crispy, salty, sweet, tangy, spicy, chewy... ah, heaven. They were good. I know I keep saying that. You'd try them too and not be able to stop. Here's the recipe:

Vegetable oil for deep-frying plus 1 tbs.

3 Vidalia onions

1 quart buttermilk

1 egg

4 cups all-purpose flour 

1 tsp. kosher salt, plus more for sprinkling

^{¼ tsp. freshly ground black pepper}

^{1. Heat the frying oil in a large heavy pot over medium-high heat until a deep-fry thermometer reads 325°F. Peel and slice the onions into rings about 1 inch thick (rings, not hearts).} 

^{2. Whisk the buttermilk, egg, and 1 tbs. oil in a large bowl. In another bowl, whisk the flour, 1 tsp. salt, and pepper.}

^{3. Drop the onion rings in the buttermilk mixture then the flour, making sure they are well coated with each dip. Shake the excess flour off the rings and fry in batches until golden brown, about 3 minutes. Remove from oil, sprinkle with salt, and serve hot.} 

^{Thanks to Beacon Drive-In and Guy Fieri. I love you, Guy!}

^{Have Fun,}

Lexie 

How many octopuses does it take to screw in a light bulb?

It only takes one-eighth of an octopus to screw in a light bulb, but it takes a whole one to fill a person's stomach. Yep, I've dissected octopus. Although they're kinda slimy, they're strangely fun to take apart. Is that weird? And they taste good raw. They're chewy and half-sweet, half-sour. I have to admit, I like 'em. Most recipes cook octopus by boiling or simmering it, but you can broil or roast them, too. Many people suggest cooking them in vinegar because the acid dissolves the connective tissues, which are inedible. In case you didn't know, you only eat the legs of them. The beak and the head are inedible. Some people are rather picky about octopus, squid, and other tentacle-y things because they're all something to get used to. Widen your horizons and step out your comfort zone. It's fun to try something new!

Here are some recipes for octopus. Thanks to Food Network and http://nourishedkitchen.com/.

Warm Octopus and Sweet Onion Salad with Fresh Basil and Lemon Vinaigrette:
     http://www.foodnetwork.com/recipes/bobby-flay/warm-octopus-and-sweet-onion-salad-with-fresh-basil-and-lemon-vinaigrette-recipe/index.html

Octopus Stew:
     http://www.foodnetwork.com/recipes/emeril-lagasse/octopus-stew-recipe/index.html

Barbecued Octopus with Grilled Escarole and Mint:
     http://www.foodnetwork.com/recipes/molto-mario/barbecued-octopus-with-grilled-escarole-and-mint-recipe/index.html

Fried Octopus:
     http://nourishedkitchen.com/fried-octopus-recipe/

Have Fun!
Lexie

Fiddlehead Ferns

Who would ever think of harvesting the top curls of a fern? The answer: the French. Fiddleheads are the curly top of a young fern. They have been a normal part of the French diet since the Middle Ages. I myself haven't tried them, but from what I've heard they have the flavor of a grassy asparagus. Like many other vegetables, fiddleheads are steamed or boiled and served hot or cold. When hot, they might be served with a hollandaise sauce or just butter and lemon. When cold they are usually tossed in a salad or served with mayonnaise. Fiddleheads contain many nutrients such as omega-3 and omega-6, and dietary fiber, as well as low sodium amounts.
I found some recipes featuring fiddleheads that sound pretty good... click on the links to see the full recipe. Thanks to Food Network and marksdailyapple.com!

Morel and Fiddlehead Fern Ragout:
     http://www.foodnetwork.com/recipes/emeril-lagasse/morel-and-fiddlehead-fern-ragout-recipe/index.html
Grilled Swordfish and Fiddlehead Ferns with Tomato Basil Salsa:
     http://www.foodnetwork.com/recipes/grilled-swordfish-and-fiddleheads-with-tomato-basil-salsa-recipe/index.html
Fiddlehead Ferns with Bacon, Browned Garlic and Onion, and White Wine Reduction:
     http://www.marksdailyapple.com/fiddlehead-ferns-with-bacon-browned-garlic-and-onion-and-white-wine-reduction/

Have fun!
Lexie