New Braunfels Herald Zeitung (Newspaper) - January 26, 2011, New Braunfels, Texas
Page 8 — Herald-Zeitung — Wednesday, january 26, 2011
Life on (he front lines of motherhood
The January of her discontent
January is my least favorite month. Give me a sizzling August, a super short February, a hectic September, anything, anything but January.
January is the kind of month where you feel like you're using all your strength lust to push away from the table of the holidays. In January you’re probably darn close to a caloric coma.
I ’ve had way too many Jan-uarys to fall for the whole res-olution thing. I know how it goes by week three, the list is in tatters, mostly because it was made in that incredibly hopeful aura of Christmas lights and egg nog.
January is a big reality check.
So a few years back I decided to remodel my resolutions. Instead of resolutions I have New Year "nudges.” Nudges are about 30 percent the potency of normal resolutions.
I hey are a kind of “move in the general direction of improvement” thing.
As a public service for those who may, at this very moment, be considering setting their resolutions list on fire, I'll show you the simple conversion for turning full blown resolutions into manageable "nudges."
f irst you need a nice, big resolution. l,et’s say it’s about losing weight. My typical resolution used to be to lose ten pounds.
lo convert this to a “nudge”
I need to take one tiny element of the resolution and tease out something that will sort of move me in the right direction.
For me, losing weight is about restricting my flour tortilla intake. So the nudge: flour tortillas are restricted to days that start with a T, unless I 'm going out friends OH if a certain bakery right off the square has those fresh baked ones. I hen all bets are off.
Nudges are ALL about flexibility.
By cutting out flour tortillas,
I m cutting down cheese and refried beans too, because I can’t have one without the other. If I can just avoid a certain bakery every now and then, I’ve got a fighting chance.
Sure, it’ll take me to November to lose weight with a nudge approach, but my chances for success have sky rocketed by a phenomenon known as “reasonable expectations."
I hat is, until I get that call from my mom, who happens to stop by a certain bakery on the square.
Then I figure life is too short to not enjoy flour tortillas every chance you get!
See why resolutions don’t have a chance around here?
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Herald-Zeitungfood uniter Laura Lopez welcomes your cooking and baking questions. E-mail her at [email protected]
or call her at (830) 237-3675.
Breakfast Over Easy
By Laura Lopez
Herald-Zeitung food columnist
Q. I enjoy your column and recipes. I collect cookbooks and love to hake. I would like to have your recipe for the lemon-cranberry Bundt cake (shown in the Jan. 19 Herald-Zeitung). - Judy A. Here it is. The original recipe calls for blueberries, but I used cranberries instead. [Tie cake is very moist.
LEMON CAKE WITH CRANBERRY CROWN
Vegetable oil spray for the pan
Flour, for dusting the pan 1 package (18.25 oz) plain yellow or vanilla cake mix l'A cups fresh blueberries/cranberries
1 package (3 oz) lemon gelatin
% cup hot water % cup vegetable oil 4 large eggs GLAZE
2 medium-sized lemons
1 cup confectioners sugar, sifted
DIRECTIONS: Place a rack in center of oven and preheat oven to 350 degrees. Lightly mist 12-cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour and set pan aside.
Measure out 2 tablespoons of the cake mix and place it in a small mixing bowl. Rinse and pat the cranberries dry with paper towels. Add the berries to the small bowl and toss to coat well in cake mix. Set aside.
Place remaining cake mix and lemon gelatin, hot water, oil and eggs into large mixing bowl and beat with electric mixer on low speed until ingredients are just incorporated, about 30 seconds. Stop machine and scrape down side of the bowl with rubber spatula. Increase mixer speed to medium and beat until smooth, 2 minutes longer. Fold cranberries into batter. Pour batter into prepared Bundt pan, smoothing top with spatula, and place pan in the oven.
Bake until golden brown and top springs back when lightly pressed with finger, about 40-45 minutes. Transfer pan to wire rack and let cool about 15 minutes. Run sharp knife around edges of cake, shake pan gently and invert cake onto rack. Let cool completely, about 25 minutes.
Meanwhile, make glaze: Rinse and pat lemons dry with towels, then grate enough zest to measure lteaspoon. Cut lemons in half and squeeze juice into small bowl; you will need 'A cup. Add lemon zest, then whisk in confectioners sugar until glaze is smooth.
To glaze cake, place it on a cake plate and spoon the glaze over the top, allowing it to drip
Gruene Chili Eggs are an easy and delicous breakfast meal.
down the sides. Slice and serve. Store in cake saver or cover in plastic wrap at room temperature for up to 3 days, or for one week in refrigerator. Freeze in tin foil for up to 6 months and let thaw overnight.
Q. I have recieved several requests for breakfast recipes. Also, readers wanted recipes that were were easy and tried and true. I confess 1 needed help. Who would know more about breakfast recipes? Bed and Breakfast, that's who! Here are a few recipes that would help anyone.
GRUENE CHILI EGGS
4 cups cubed bread, any kind
1 cup shredded cheese, any kind
2 (4 oz each) cans of green chili, chopped
12 large eggs
2 cups half and half cream
1 tablespoon fajita seasoning
1 teaspoon powdered mustard
1 teaspoon baking powder
2 cups shredded cheese
DIRECTIONS: The night
before serving, generously butter a 13x9 baking pan. Place cubed bread in botton and sprinkle with 1 cup of grated cheese.
In a large bowl, whisk eggs, half and half, fajita seasoning, powdered mustard and baking powder; mix well. Add both cans of green chilies and the remaining 2 cups of grated cheese, stirring well until combined. Pour mixture over bread mixture in pan. Cover and refigerate overnight.
Preheat oven to 350 degrees. Bake casserole uncovered for 50 minutes until puffed and brown or until inserted knife comes out clean.
-Submitted by Gruene Apple Inn
1 cup whole-wheat baking mix
'A cup milk
1 tablespoon chopped fresh
tarragon XA cup grated cheddar cheese 1 % tps butter, melted Garlic bread sprinkle DIRECTIONS: Preheat oven to 425 degrees. Spray a baking sheet with nonstick cooking spray. In small bowl, combine baking mix, milk, tarragon and cheese. Form 4 biscuits by dropping dough, about 2 inches apart, onto baking sheet. Bake for 20 minutes or until golden brown.
While biscuits are baking, melt butter and garlic sprinkles together. Brush on top of biscuits just before serving.
-Submitted by Star of Texas Bed & Breakfast
MUSHROOM, SPINACH, ONION AND CHEESE PIE
1 tablespoon butter I (8 oz) package sliced fresh mushrooms I bunch green onions, chopped
1 tablespoon diced pimento
2 cups fresh baby spinach, washed and dried
2 cups (8 oz) grated Colby Jack cheese
A cup baking mix (use regular, not buttermilk)
2 cups 2% or whole milk lA teaspoon salt DIRECTIONS: Preheat oven to 350 degrees. Spray 10-inch deep-dish pie pan with nonstick cooking spray, melt butter in skillet over medium-low heat. Add mushrooms and onions: cook until tender and all the excess liquid from mushrooms has evaporated. Stir in the diced pimento.
Line bottom of pan with spinach leaves. Top with mushroom mixture. Sprinkle cheese on top.
Beat eggs, baking mix, milk and salt together. Pour over the ingredients in pie pan. Bake for 45 minutes or until puffed and golden. Let stand for 10 minutes before slicing. To double, use 13x9 and bake for an hour.
-Submitted by Karbach Halts.
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