Author: jennthompson

ChronicCaprese

1 c. balsamic vinegar
1/4 c. infused honey
3 large tomatoes, cut into 1/2″ slices
16 oz bocconcini, cut into 1/4″ slices
1/4 tsp salt
1/4 tsp fresh ground pepper
1/2 c. basil leaves
1/4 c. extra virgin olive oil

Stir balsamic vinegar and infused honey together in small sauce pan.
Bring to a boil, reduce heat to low, simmer until mixture has reduced to 1/3 cup (about 10 minutes).
Set aside to cool.
Arrange alternating slices of tomato and bocconcini decoratively on serving platter.
Sprinkle with salt and pepper.
Spread fresh basil leaves over salad.
Drizzle with olive oil and balsamic reduction.

MaryJane’s Mushroom Bisque

1 1/4 c. Budter
2 tbsp & 2 tsp minced garlic
2 onions (diced)
3 lb mushrooms (sliced)
5 c. chicken stock
2 tbsp & 2 tsp flour
5 c. heavy cream
1/4 tsp ground thyme
1 1/2 tbsp ground black pepper
salt to taste

Melt budter in a large pot over medium heat.
Stir in garlic, onion, and mushrooms.
Cook while stirring frequently until onions are softened/translucent (5-10 mins)
Stir in flour and cook for about 2 minutes.
Pour in chicken stock and heavy cream, simmer for another 5 minutes.
Puree the soup (in smaller batches if you need to) and return puree to pot.
Cook on low heat for 10 – 15 minutes.
Season with thyme. salt and pepper.

How do you feel today?

Well, honestly … I ate too much last night and woke up with mad heartburn today 😉

All literal answers aside … I am always amazing.

Today is Sunday … I will be catching up on some website work that I have been slacking on since September when both kids began homeschooling. I keep biting off large portions when I should be minding how much I can chew.

My son is already happily watching cartoons in his pajamas with his breakfast.

My daughter is making peanut butter cookies, which will contribute to tomorrow’s heartburn.

And I am sitting with my morning writing prompt, a cup of coffee, and a task to complete today.

#LivingTheDream
#MorningThoughts

What is your vision for the next year?

I honestly hope to slow down. Just take things as they come. And enjoy every minute of it.

There is something that has come only with getting older, for me … patience, maybe?! Or maybe it’s just acceptance.

I have always had a bit of a workaholic type of attitude. The #ProductivePothead … Always accomplishing.

But Covid coming around and the social implications of the pandemic lifestyle changes have forced me to slow down. To really focus on what’s at home and not always on the next goal to accomplish. I have actually really loved it! A lot!!

My vision is one of less stress. More present moments.

And to continue on with #LivingTheDream

Your biggest dream!

I have already actualized so many that … I feel really grateful.

I would have to say, that if I looked at things in a long term fashion … my biggest dream would be to have my own little tavern. I would live above it, and have a nice large plot of land out behind it where I grow as much as I can that we serve in our lunch specials.

I want it to be just off a highway in the middle of nowhere, or on the outskirts of a small town.

I hope my children also have little plots of land in the small town/area.

I would like to fill coffee cups and beer mugs at my counter until I die peacefully in my sleep one day. Old and wrinkled and grey. My children grown, with children of their own or whatever version of bliss they have envisioned for their own lives being actualized.

I know it doesn’t seem like some big huge deal, maybe. I could list winning the LottoMax and having millions to spend on so many pet projects. Or dreaming of a big wedding, or choosing fantastic careers to dream of for my children. But, the thing is, that’s not me …

Just having kids and being a mom was my biggest dream for a long time. Then, hearing Hunter’s voice was a big focus. Seeing Lillian find her path. Helping other special needs families. So many big dreams … already realized. Never really interested in grandiose ideas, with the understanding that the best moments in life are the ones we usually don’t notice until they have zoomed past us and hoping to always notice those moments and cherish everything about them.

I have been so beyond blessed in my life up to this point, and I look forward to whatever dreams may come.

#MorningThoughts
#JanuaryPrompts

Beer & Cheese Soup

Ingredients
1/3 cup Budter
1.5 litres chicken stock
1 cup finely diced carrots
1 cup finely diced parsley
3.5 cups grated cheese (I prefer old cheddar)
1/2 – 3/4 cup flour
3/4 cup diced onion
1 cup diced celery
1/2 cup chopped green onion
2 bottles Grolsch (room temperature)

Directions
Melt budter in large saucepan.
Add flour, mix until blended creating a roux.
Cook roux until white edges appear and a nutty aroma is produced.
Add chicken broth and bring to a boil, stirring consistently, esuring your roux doesn’t burn to the bottom of the pot. Mix until smooth.
Add parsley, carrots, celery, green onion, and onion.
Simmer over low heat for 25 minutes.
Add grated cheese and warm beer, bring to a boil.
Remove from heat and serve.

MayoJuana

Ingredients
2 large eggs **at room temperature**
2 tsp lemon juice (or vinegar)
1 cup Infused CookingOil
pinch of salt

Directions
Separate the eggs, using only the yolks for this recipe. Place the yolks in a deep bowl.
Add lemon juice and whisk, quickly, until slightly thickened.

Ingredients
2 large eggs **at room temperature**
2 tsp lemon juice (or vinegar)
1 cup Infused CookingOil
pinch of salt

Directions
Separate the eggs, using only the yolks for this recipe. Place the yolks in a deep bowl.
Add lemon juice and whisk, quickly, until slightly thickened.
Slowly add the oil while whisking constantly.
Once the mayojuana has begun to thicken, pour the oil in a steady stream. If the oil builds up/separates, stop adding oil and whisk until fully encorporated.
After the oil is mixed in, the mayonnaise should be thick and fluffy.
Season it with salt.
Add a small splash of water if you would like a thinner mayojuana.
Store in the fridge, covered, for up to three days.
**this recipe contains raw egg. it cannot store longer than three days. if you think you will not use this amount, the recipe can be halved easily for a smaller batch to reduce waste.


OatBites

Ingredients
1/4 cup infused honey
1 tsp cinnamon
2 tsp. pure vanilla extract
1/4 tsp. salt
1 cup quick cook/instant oats
1/2 cup unsweetened coconut flakes
3/4 cup chopped dried cherries (**or** raisins, miniature chocolate chips, etc)
1/2 cup creamy nut butter (almond, peanut, cashew, sunflower, etc)

Directions
Mix honey, cinnamon, vanilla, salt and 3 tbsp. hot water in a medium bowl until smooth
Add oats and coconut – let sit 10 minutes
Mix cherries and nut butter in, stir until combined
Measure level tablespoons and roll into balls
Transfer to baking sheet
Refrigerate at least 30 minutes

**Bites can stored for up to 10 days in refrigerator
***Store in airtight container and freeze up to 3 months