Shred, Burn or . . . SOAK

This is off my normal topics, but I wanted to share my brilliant idea!

Ok, brilliant is an overstatement. However, this has helped my manic obsessiveness over the destruction of sensitive documents.

I’ll be the first to admit, I’m rather manic about my security, of bank statements, account numbers, what have you. We get so much junk mail, and even my address, name number on junk mail or envelopes bugs me. I drive my poor husband crazy, if anything has our address on it or sensitive numbers I can’t stand it just going to the dumpster, I want it appropriately destroyed for all time.  I had a paper shredder a few years ago that received too much action and ceased to work efficiently. It was bulky and the noise it made was downright annoying. Besides the fact, every time I went to empty it I inevitably got little paper confetti EVERYWHERE.

We don’t have a fireplace, if we did that would be our preference is to just burn our sensitive documents.

When I suggested to Matt that we just rip the papers to shreds and then bury them, he said that, although that would be the method of choice for his old dog Skookum, unless we adopt a dog and assign him to the task of disposing of our documents we should come up with a more logical option.

I agreed.

I also couldn’t bring myself to shell out $40 for another paper shredder or just hoard all the papers away until I visit my parents wood burning stove in the fall.

I started taking each paper and ripping out all names, numbers, addresses, codes, etc that I considered to be off-limits, it ended up being less than 10% of each page.

It took some time to look at every piece of paper, every credit card offer, bill statement, but I tossed the bulk of it. And the ripped up scraps that had our info on it. I just tossed in a bowl with hot water.

AH HA! I let it marinate in it’s little bath for a bit, ripped it up a little more with my fingers, squeezed it into a little ball, getting rid of the water and tossed it in the trash!

Voila! All my obsessive manic-ness in one little ball, BWAHAHAHAHA.

*Ahem* Anyway, um, yes. So, that is how I tame the wild obsessive beast that screams within me that every human in the world is dying to steal my identity, while saving some money at the same time.

How do you destroy your sensitive documents?


Nectarine Sorbet

They are finally here! Really delicious fresh Washington nectarines! They aren’t the most beautiful nectarines I’ve ever seen, actually this particular crop on this first variety is lacking in size and appearance, but taste is first rate! They are incredible!

I took a few home from the market on Saturday for fresh eating, but most that I took were soft and bruised (the rejects!) So I sliced off the bad parts, cooked them up with some sugar and lemon juice and made nectarine sorbet!

Absolutely delicious!

And as usual I made a horrible mess (overflowing both the food processor and spilling all over the ice cream maker.

I poured the nectarine puree straight into the ice cream maker, let it take a turn in it for about 40 minutes (longer than I planned). And it was perfect!

Not only was the taste nectarine perfect but the color was beautiful as well! From reading other blogs, I found that leaving the peel on makes a pretty color.

Nectarine Sorbet

About 15 small Nectarines

3/4 cup of sugar

1.5 cups of water

Juice of 2 lemons

Chop up nectarines, leaving skin on. Place chopped up nectarines, sugar, water and lemon in medium saucepan, allow to boil, stiring occasionally. Allow to cook down, but be careful that nectarine mixture does not scald on bottom of the saucepan. Allow to cook for 10-20 minutes, depending on ripeness of fruit. Remove from heat and allow to cool.

Puree nectarine mixture in food processor (probably in stages, because I really overflowed mine). Pour into ice cream maker and allow to turn for about 40 minutes. You do want nectarine mixture to be as cool as possible so it doesn’t melt ice cream container.

We have a 1 quart ice cream maker, this amount filled it perfectly.


Happy Hubby Meals: Peach Chicken with Broccoli

This is the second recipe in my “Happy Hubby Meals” series. Great, easy freezable meals for Matt for lunch.

I still have a half a box of peaches despite eating them all week long. So, naturally I had to figure out a way to incorporate them into Matt’s lunch meals. This recipe turned out to be incredible! I didn’t want it to be too sweet, but despite the peaches the flavors of the teriyaki sauce and chicken were in the savory, pleasantly sweet range without tasting sugary.

I knew I wanted to slow-cook it, and yet again Betty Crocker to the rescue. The inspiration recipe, had ginger and canned peaches neither of which I wanted.

After the chicken cooked I ladled out about 2/3 cup of the incredible spicy/savory/peachy sauce onto about 1 cup of basmati rice, already portioned into the pyrex bowls. I then topped that with chopped broccoli florets and a sprinkle of sliced almonds and there you go!

Peach Chicken with Broccoli

12 peaches, sliced

1 onion, sautéed until translucent

4 chicken breasts

2 TB fish sauce

1/2 cup teriyaki marinade (like Soy Vay or whatever you have)

1 cup water

1 TB teriyaki Sauce

2 TB Sriracha

1/2 jar cranberry sauce

1/4 cup cornstarch

8 cups cooked basmati rice (about 3 cups dry made this)

3 large broccoli crowns, chopped

Layer chicken breasts into slow cooker, top with onion and peaches. In small bowl mix teriyaki marinade, water, sriracha, cranberry sauce and cornstarch together, pour on top of chicken, onion and peaches. Cook on high for 4 hours. Pull chicken breasts out and divide sauce onto 8 4-cup pyrex bowls. Shred chicken and divide into bowls. Top with broccoli and sprinkle with almonds.


Roasted Corn Pasta Salad

We live in Spokane.

Spokane lives in the shadow of comparison to Seattle and Portland. Which isn’t very fair. Spokane is neat in it’s own right, but the diamonds in the rough are a little fewer and farther between than in Seattle, they require a little more digging to discover. But when you do, you can truly claim them as your own. One of the little diamonds we’ve discovered is The Elk, in Browne’s Addition.

The Elk has all the charm of your favorite greasy spoon but with excellent food, it’s a great place to take out of town friends or to grab a brew on a Friday night. Matt and I enjoy splitting their Reuben sandwich with a side of their INCREDIBLE roasted corn pasta salad.

I made this for the 4th, it was a hit, however it was pretty spicy.

I almost followed their recipe exactly, I used 1/3 cup cracked black pepper mayonaise and I only used a half a bunch of cilantro. It was about 3 times spicier than the salad the Elk serves, but everything else was just about right.

To roast the corn I pre-heated my oven to 350F and put the un-husked cobs right on the oven grates, they roasted for about 40 minutes, they were more flavorful than frozen or boiled corn and had a better crunch. Yum!

Roasted Corn Pasta Salad

1/2 onion, chopped and sautéed until translucent

3 corn cobs, roasted in oven and the kernels chopped off, about 2 1/2 cups

4 ½ cups uncooked fusilli

2/3 cups mayo

1/2 cup black pepper mayo

1/2 bunch cilantro roughly stemmed

2 Tablespoons chipotle puree (canned chipotle peppers with adobo sauce pureed in food processor)

Salt to taste

Cook fusilli in salt seasoned water, rinse with cold water, set aside. Mix mayonaise, corn, onions cilantro and chipotle puree together. Toss fusilli together with mayonnaise mixture. Salt to taste and chill overnight.


Fresh Peach Salsa

They are BACK.

We’ve waited since October. 8 long months for them.

Fresh PEACHES!

Of course you have been able to purchase peaches from Chili, Mexico or California for quite some time. But this is just about the very first of the Washington peaches. They start out small and cling but a month from now they’ll be incredible! These peaches are a teaser of better things to come.

I made up my own recipe based on a few that I read on pinterest.

Fresh Peach Salsa

12 small peaches, washed and chopped (I peeled about 1/2 of them, peel if you want, you don’t have to)

2 cups cherry tomatoes, halved

2 jalapeño peppers, diced (toss seeds out if you want less spicy)

1/2 onion, chopped

1/2 bunch of cilantro, chopped

2 cobs of corn, roasted and kernels chopped off cob

1/4 cup apple cider vinegar

2 TB salt

Toss everything together gently. I have found salsas to be tastier the next day, drain excess liquid before serving.