Sunday, July 17, 2022
Getting Clotheslined
Tuesday, February 15, 2022
Valerie-Times Day XXXIX
Wednesday, January 5, 2022
Mini cheesecake with lemon curd topping and a gingersnap crust
Mini cheesecake with lemon curd topping and a gingersnap crust
Ingredients
- 1 lemon tree + 1/2 Tbsp lemon zest
- Some gingersnaps you got from a Christmas cookie exchange
- 1 8-oz box cream cheese, room temperature
- 1 can sweetened condensed milk
- Sugar, Butter, Eggs, you know, all the usual suspects when it comes to making a delightful dessert
Instructions
The Lemon Curd
- Start
with a lemon tree. You'll probably want a dwarf Meyer lemon tree,
because you want to be able to pluck those juicy ripe fruits right from
the comfort of your living room in the middle of a January blizzard. You'll want to acquire this tree about a
year and a half in advance, because you'll need time for it to flower,
nearly die from overwatering, flower again, produce lemons, and ripen
said lemons before you can move on to step two. Which is...
- Harvest 2 lemons from your indoor lemon tree.
- Use
aforementioned lemons to make a mouth-watering lemon curd. Now, I know
you can probably make lemon curd in your sleep, but if you have
forgotten some of the steps, you can use this handy recipe.
It is a little known fact that if you follow a recipe to the letter,
the creativity gods will smite you, so make the following changes:
- Grate both of your lemon peels until they are limp as wet rags, but still be short by an entire half tablespoon of lemon zest (that's half the required amount)! Now you're faced with a dilemma: you can either harvest your last remaining lemon, grate its peel, and still be short 1/4 tablespoon, plus have a naked lemon to deal with; or you can top off the tablespoon with the dried lemon peel you always keep in the pantry. It really is no contest, but you should spend an inordinate amount of time deliberating before choosing the second option.
- Decide to use up the old pats of butter you pilfered from restaurants over the past month, rather than carefully measuring out your butter like some kind of square. Three single-serve pats and a big old slice from Cheesecake Factory oughta do it!
- At least one more change of your own, to appease the creativity gods.
The Cheesecake
- Open
the can of condensed milk and pour about 1/3 of it into the bowl of an
electric mixer. This step is important to do first, because it will
prevent the cream cheese from sticking to the bowl and failing to blend.
- I
hope you did allow your cream cheese to warm up to room temperature,
because this will also enable it to mix more effectively. Another pro
tip is to use real cream cheese, not the low-fat or neufchâtel variety.
While those are very tasty and indistinguishable from full-fat cream
cheese in most applications, in this recipe, they will remain gritty and
produce a thinner mixture. Add the cream cheese, in small chunks,
mixing with the electric mixer the entire time. I like to use the "cake
mixes" or "cream" settings for this, which are medium speeds on my
mixer.
- Once all the cream cheese has been
incorporated, drizzle more condensed milk into the mixture until it has
reached your desired level of sweetness. It is possible to make this
recipe using an entire can of condensed milk, but you get a thicker
filling and less of a hit to your blood glucose if you hold back some of
the milk.
The crust
- Start with a
slightly disappointing neighborhood Christmas cookie exchange. Now,
you're no master chef, but even you know the difference between a burnt
cookie and one that's fit to give as a gift. When you bust your butt
making buckeye bars
(one of your favorite desserts!) and give them all away, you hope to
get something of comparable value in return. Not—just as a hypothetical
example and not a real-life one, naturally!—3 different varieties of
overcooked cookies and a baggie of "Soft Chips Ahoy." To be fair, there
were some real winners in this cookie exchange of yours, but among them,
the gingersnaps were not. They were a little bit tough, if you're being
perfectly honest. While tough cookies are not a joy to bite into, they
do make a decent pie crust.
- So deposit one on your cutting board or crushing surface of your choosing, and
- Have
at it with a rolling pin! One cookie makes a nice crust for a
single-serving cheesecake, but you can feel free to crush all of them
at once and make a full-size pie.
The assembly process
- Spread a layer of crushed gingersnap into a bowl or pie plate.
- Spread several healthy dollops of cheesecake filling over that.
- Top it all with another healthy dollop of lemon curd!
This
Insta-worthy dessert (Sorry, I still have not earned my food
photography badge, but it really can be pretty if done right!) tastes
even better than it looks! The best news is you'll have tons of lemon
curd left over, so you can really knock the creativity gods' socks off
when you come up with other things to do with it (and share them with
me, please)!
Wednesday, December 8, 2021
Luck be a ladies' room
Tuesday, November 16, 2021
Miles to go before I sleep (like I used to)
- Some nights, I would go to bed at 9
just because I didn't feel like being awake any more. There was no way I
was going to sleep that early, but I would lie in bed and rest until I
fell asleep. I never worried about it.
- Some
nights, I would get into an organizing frenzy and stay up until past 1AM
moving furniture around. I never once told myself that I needed to stop
and get to bed or I would hate myself in the morning.
- Some
nights, I would go to bed and get captivated by a cascade of
interesting thoughts. Before long it would be almost 1, but I still
wouldn't feel bad about it. In fact, I'd be excited about all the cool
new ideas I was having!
- Some nights, for no
particular reason, I found myself still tossing and turning at 2AM. At
that time, I'd usually put a few hours of sick leave on the calendar for
the next day at work, so once I did fall asleep, I'd have the chance to
stay that way until I was ready.
It is quite clear that thinking about my sleep is the largest contributor to my not getting enough of it, so it's probably time that I quit it for good. I recently read the story of a recovering insomniac's conversation with a recovered insomniac. The recovered one's way of dealing with insomnia after her sleep had started to improve was this: "I paid absolutely no attention to ‘it’ whatsoever. I pretended it wasn’t there. I decided I’m not going to give up another second of my life to this ridiculous problem."
Saturday, November 13, 2021
Lessons learned from insomnia
Get intervention sooner
If you are getting medical care, advocate hard for yourself
Don't believe the numbers you hear—believe how you feel
You don't have to get out of bed if you've been lying awake for 30 minutes.
So there you have it: 4 ways to make 4 months of insomnia a much less likely prospect. If only my past self could have read this blog...this blog wouldn't even exist!
Wednesday, October 13, 2021
If you love your bed, (don't) let it go
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| A typical pre-insomnia workday |
- I almost always do activities in the bed in a face-down position, but when I am sleeping in the bed, I lie on my back or side.
- I do activities on top of the covers, but I sleep underneath them.
- I don't use pillows when doing activities in the bed, but I do when I'm sleeping.
- When I do activities in the bed, it is sunny out or the lights are on. When I sleep, I sleep in darkness.
- When I do activities in the bed, I always have objects to interact with (food, books, tablet). When I sleep, these are absent.
Sunday, October 10, 2021
Mindfulness over Matter
Friday, October 8, 2021
Adventures in Cooking: Pasta with veggie dogs and mustard sauce
When I first became a vegetarian as a teenager, I was cuckoo for veggie dogs. But, over time, they became less and less appealing, until, the last time I bought them, I ate one and realized I just couldn't eat any more. But not wanting to waste food, I stuffed the remainder of the package in the freezer, and tried to think of ways that I could make them more palatable.
Pasta With Mustard Cream Sauce and Veggie Dogs
Ingredients
-
1 box rigatoni pasta1/2 box chickpea penne -
1 1/2 tsp salt, dividedummm, some salt -
1 tsp oilDid that say 1tsp? Oops, I misread! Use 1 Tbsp oil -
1/4 cup chopped onionSprinkling of dehydrated onion -
2 cloves garlic, mincedSprinkling of garlic powder -
1/4 cup
chicken brothvegetable stock -
1/2 cup
heavy creamfrozen half-and-half, thawed and reconstituted as well as you can get it, though it will never return to its formerly creamy glory - 3 Tbsp Dijon mustard
-
1 tsp dried tarragon ... or, if you don't have tarragon, just consider what you think tarragon probably
tastes like, and then pick the most similar spice you have, which for
me, turned out to be my last few desiccated sprigs of rosemary.
- 1/4 tsp black pepper
-
Fresh Parmesanclassy Kraft Parmesan from a jar - Fresh basil
- Veggie dogs
- Canned mushrooms (but only if you happen to have the remains of an unfinished can in your freezer).
Instructions
Heat a large pot of water over high heat. Add 1 tsp salt and pasta. Cook for 6 minutes.Seriously, my friend, your time is too valuable and your indoor humidity too high to be cooking pasta over a stove. Get thee an Instant Pot (or a low-budget alternative), and cook your pasta according to this formula... or just wing it from memory, add two minutes instead of subtracting two, and still come out with most acceptably cooked pasta, and some overcooked bits of it splattered all over the inside of your pressure cooker. Don't forget to add the salt, though—that's one rare thing the original recipe got right!In a medium skillet, heat 1 tsp oil over medium heat. Add onion and cook for 3-4 minutes or until softened. Add garlic and cook for one minute.Y'all, what is this obsession in the cooking world with pre-sautéing your aromatics!? Does it really taste so much better that it's worth the additional time and oil burns all over your arms? I think not. You have my blessing to just dump your powdered spices straight into the mixture without following this gratuitous step. But if you're curious, as I was, and realize you're going to need to turn on the burners eventually, you might as well try to pre-roast the spices in a dry saucepan before adding the remaining ingredients. Does it improve the flavor? Does it ruin it? I don't know, but at least it will neither take very long nor result in oil splattering everywhere!Add chicken broth and cook for 2-3 minutes.Whisk in mustard and tarragon and cook for another 2-3 minutes.Whisk in heavy cream and cook for 1 minute.Forget about all this laborious adding of ingredients and stirring and adding more! What are you, made of minutes!? You can put all the remaining ingredients (except the basil, Parmesan, pasta, and dogs) in one saucepan, stir it up, and set it all on the back burner to simmer while you work on the main event: the dogs. Stir periodically if the spirit moves you.- Since you never used the
oil that was intended for roasting the garlic and onion, you can use it
to fry your veggie dogs. Pour some liberally into a skillet and let it
heat up, while simultaneously slicing your still-slightly-frozen veggie dogs as thin as
possible (the better to minimize their flavor when you eat them!) into
the skillet.
- Dump the frozen chunk of mushrooms into the skillet with the veggie dog slices. As it thaws, you can peel off mushrooms until all of them are mixed in and somewhat warm. Simultaneously push the veggie dogs around in the oil until they start to look cooked.
- Add hot pasta to sauce and toss to combine.
Cook for an additional minute. - Add veggie dogs to sauce and toss again.
- Wonder
why the original recipe mentioned basil and Parmesan in the ingredients
list, because that was the end of the instructions, and their function
was never explained. Figure they're supposed to be for garnish, so pour
yourself a bowl of this pasta mastapiece, sprinkle with some Parmesan
cheese, and then top with a few leaves of basil from your garden. You
had a fresh herb on hand, which totally gives you chef points! High fives!
High fives also, for completing this recipe! When you eat it, you will no doubt be delighted. Or at least you won't go hungry for the night.
It's actually not that bad, and it looks so cute with the fresh basil on top and the fall decor in the background! But the veggie dogs are still barely palatable. Let this be a reminder to never buy veggie dogs again, no matter how cheap they are on sale!
*If you're not an adventurous cook, but you like the idea of pasta in creamy mustard sauce, I suppose you can try the original recipe, here.
Saturday, October 2, 2021
Mission: Cognition
1. You can sleep.
2. You can't force sleep.
Learning how sleep drive is the one and only thing that can make a body sleep was an immense weight off my back. I was immediately liberated from all the time-consuming practices I'd adopted to help me sleep. All that nighttime yoga, the binaural beats, the experiments with meals and their timing, the neverending guided meditations and breathing exercises—I could throw them all away, because none of them were going to make me sleep! They might help me relax a little, and they certainly weren't harmful, but they weren't going to make any significant difference. All I really needed to do was wait to sleep until my body was ready for it.3. Sleep always wins.
4. You're probably sleeping more than you think you are.
5. Going without sleep is not a catastrophe.
Thursday, September 30, 2021
Bye, Bye, Beddie
Before
I developed insomnia, I always made sleep a priority—I stuck to a
strict bedtime, never allowing myself to get derailed by Netflix binges
or the other pitfalls of less dedicated sleepers. I was proud that I
almost always woke up before my alarm and never needed coffee to help me function. You could say I was a bit smug about my superior sleeping habits.
Tuesday, September 21, 2021
Early bird to night owl...and back again?
When I first started my sleep training, I was asked what my goals were. I said something about wanting to get enough sleep that I wouldn't feel like a zombie all day. To my surprise, I accomplished that very early in the training, so my goals quickly shifted: Now I want nothing more than to be able to wake up as soon as it's light and to sleep when it's dark. After having been a reluctant night owl for several months, I believe more confidently than ever that the mornings are the best part of the day and the nights are good for nothing but sleep! I never want to waste another hour of precious sunlight again!
| My old alarm clock / future self! |






