Watching Alton Brown on the Food Network makes me kitchen-conscience. Immediately when he starts on about unitaskers, I mentally go through a check list in the kitchen of how many one function designated items I have left. I’ve been actively vetting all my kitchen wares for the past year.

1. Kitchen Timer- I like timers with loud ringers and I prefer analog timers over digital ones. I use it when I’m cooking rice, baking or trying to limit my time on the computer.
2. Kyocera knife- Have you seen those Ginzu knife commercials? The ones that can cut a tomato and a soda can in half. The Ginzu knife is made out of a ceramic material. Ceramic doesn’t dull and it great when chopping vegetables because the blade doesn’t react with the water in produce. I worked at Kyocera (an industrial ceramic company) for five years and we were able to use our employee discount on all Kyocera products from phones to knives. I’ve had this knife for 9 years and I use it almost every day.
3. Off-set spatula- I use this to spread peanut butter, Nutella and honey in addition to using it to frost cupcakes.
4. Ice cream scoop- If you get an ice cream scoop from a cooking store you can buy them according to scoop size. I’ve found that a size 10 scoop is perfect for most cupcake cups and ice cream servings.
5. Mesh strainer- When reading a recipe if it says: 1 cup flour, sifted, you should measure one cup and then sift the flour second. If it reads: 1 sifted cup flour, you should sift the flour first and then then measure one cup. Typically the difference is about 1/8 cup.
6. Measure Equivilents- I think by know I have this whole chart memorized. This chart doubles as a counter scraper.
7. Measure and Pour- At first I was nervous about this little guy multi-tasker capabilities. Then I realized it can be used when making bar drinks and halfing recipies. It was especially helpful when I used it to half an egg for a recipe.
8. Zester- We have a lot of citrus in Arizona and this zester gets a lot of traditional use and it also works well for grating cheese, cinnamon and nutmeg

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I’m trying to control it, but it is prickly pear season, and I feel like I need to get while the gettins good.

There are several methods you can use to juice prickly pears and I don’t suggest hand picking them as I attempted last year. Gloves, tongs and protective body wrap are necessary (maybe the last suggestion is a little extreme, but seriously, wear gloves and use tongs).

I learned how to juice the fruit with a pillow case. You can learn more about it in an article on AZCentral.com.

Simply, you take a batch of 12-15 prickly pears, rinse, put them in a pillow case, place the pillow case in your pot and put enough water to cover the fruit, about 1″ and simmer until the fruit is soft. With a masher, mash the fruit. You’ll see the water quickly turn a brilliant pink. With your tongs, squeeze out the excess moisture. That’s all it takes to get the juice from a prickly pear.

I put my gloves back on to dump the excess skin and seeds out of the pillow case into my composter. One interesting note is that the prickly pear will not stain your pillow case! Seriously, it’ll turn hot pink, but it won’t stain. Wash it and you’d never know the difference.

I keep a stash of extra salsa and pickle jars. I filled several jars with the prickly pear juice to use later in the year to mix in jams, syrups and sauces.

Here’s a jam recipe shared by African Kelli:

To every 2 1/2 cups of juice
Add 1 (1 3/4 oz.) package powdered pectin
Boil for a couple minutes
Add 3 tablespoons lemon juice and 3 1/2 cups sugar.
Stir often and boil hard for 5 minutes.
Pour in jelly glass and seal with paraffin.

I followed the preserving method from Ball for high acid fruits when I was ready to seal the jars.

Here are some other Prickly Pear recipes:

Prickly Pear Lemon Green Tea
Prickly Pear Margarita
Prickly Pear Lemon Cupcakes
Prickly Pear Arnold Palmer

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What I do on a weekend morning is typically spontaneous. Sometimes I organize something that got out of whack , always start a load of laundry and if things are just right, I’ll start prepping dinner or lunch.

This morning, I woke up with the same routine, but I was hungry and I wanted biscuits. Well really I wanted Peach Butter and biscuits seemed like the best vehicle to get the Peach Butter into my belly!

This is my first attempt at making basic buttermilk biscuits. I had to improvise a few things like making a biscuit cutter and turning regular milk into (butter) sour milk. The process of making homemade biscuits turned out to be super easy. I had all the ingredients in the house and I’m sure the whole batch put me back .75 cents.

Sometimes I’m really proud of myself when I realize that something that seemed so difficult could be so easy to make. Even this dirty dish factor is minimal…one bowl, a baking sheet and a floured countertop are all that needed to be cleaned. Not bad by my book.

Buttermilk Biscuits by Martha Stewart

Ingredients

Makes 25

* 4 cups all-purpose flour (spooned and leveled), plus more for rolling and cutting
* 2 tablespoons baking powder
* 1 teaspoon baking soda
* 2 tablespoons sugar
* 2 teaspoons salt
* 1 cup (2 sticks) unsalted butter, cold, cut into bits, plus 4 tablespoons melted
* 1 1/2 cups low-fat buttermilk

Directions

1. Preheat oven to 450 degrees. In a food processor, pulse flour, baking powder, baking soda, sugar, and salt to combine. Add cold butter; pulse until mixture is the texture of coarse meal, with a few pea-size pieces of butter remaining. Add buttermilk; pulse just until dough is moistened, 2 to 3 times.
2. Turn dough onto a lightly floured work surface; knead just to combine (do not overwork). Roll with a floured rolling pin (or pat with hands) to a 3/4-inch thickness. Cut out rounds with a floured 2 1/2-inch round biscuit cutter.
3. Transfer to a baking sheet, 1 1/2 inches apart. (Reroll and cut scraps only once.) Brush top and sides of rounds with melted butter. Bake until biscuits are puffed and golden, 12 to 15 minutes. Serve warm or at room temperature.

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I’ve said before that I know I’m not an artist, but I really wish I was. So, the way I satiate my desire to be creative with the fact that I’m not is that I craft. I do a lot of paint by the numbers projects and I’m happy as a clam doing so. Now every now and again, I go outside of the lines, you know, put my own spin on it, but typically, I chug right along following the directions.

Last Christmas I worked on handmade gifts that included knitted scarfs, hats, and jars of instant hot chocolate mix. I loved seeing my loved ones in items I MADE! And who knows one of these days, everyone will get a pair of knitted socks (don’t hold your breath).

For Mother’s Day this year, at the eleventh hour, I found inspiration for a Spa in a Box. I found tutorials on the Craft blog to make Lemon Sugar Scrub, scented drawer fresheners and I procured a batch of homemade lavender soap from a friend.

I loved the Lemon Sugar Scrub! It was so easy to put together and I already have plans to make more.

Lemon Sugar Scrub by Katie Goodman

Ingredients:

Sugar
Olive oil
Kosher salt
Lemon zest or other citrus zest
Lemon extract (optional)

One recipe makes 2 cups, enough for a 1-pint jar, or 2 half-pint jars.
Materials:

Microplane zester
Medium-sized bowl
Measuring cups and spoons
Mixing spoon
Container or jar for the finished product
Ribbon for decor

This project is great for reusing old jars that have been cleaned out (such as jam or sauce jars) or canning jars that you might have around.

Step 1: Combine 1 1/2 cup sugar, 1/3 cup kosher salt, and 1 cup of olive oil in a medium-sized bowl. Stir until the oil is evenly distributed throughout the sugar and salt mixture.

Step 2: Using a microplane zester, grate the zest of 1 large lemon. Add zest to the bowl and stir to combine. If you would like a stronger scent, add 1/4 tsp lemon extract.

Step 3: Spoon the scrub mixture into a clean jar. Make sure to wipe up any spills on the outside of the jar. Tighten the lid on and decorate according to your tastes.

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And that journey has brought me a lot of really neat experiences. I rode the city bus to work once a week for a few months, I carpooled in between those bus rides and I’ve been riding my bike to the grocery store. There have been times that I was annoyed by this little journey. Most notably in the kitchen. The light bulbs in my kitchen have been switched to florescent bulbs. Ugh. It takes them a few minutes to light all the way to their full brightness and forget doing any food photography at night. Everything turns out with a yellow shade. But for me it’s so important that I make the changes I can in my life, because let’s be honest, there are some things that I can’t change as easily.

It’s not realistic for me to get a new car, my parents live 20 hours away so I fly home to see them and I love to bake and the oven is really an energy hog. Today my friend shared a link with me to TED TV. Today I watched this new A Greener Future video:

So, what I have to report on this past year is that I think I’m still doing a pretty good job keeping up with my personal green pledge. This year, I’m hoping to add a few more eco-friendly habits to my everyday life:

• Taking my own canvas bags to the mall. I’ve done this a few times already and it’s a little odd asking the girl at the undies store to not wrap your items in tissue paper and that you’ll just put them in your bag. But, OMG, it’s so nice to get home and not have any trash to contend with.

• Packing my lunch. I’ve been doing a really great job of this since my grandmother got me a super cool lunch bag. And, I’ve picked up a new pet hobby; Bento boxes! The biggest benefit I’ve had since packing my lunch more is that I’m not getting those after lunch slumps as much.

For lunch, I try to find fresh local produce. Watermelons are just coming into season and these were grown in nearby Mexico. I’m mixing them with freshly chopped basil and a little sea salt.

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At least four other people rode their bikes to work today. So, in the grand scheme of things, it’s not monumental that I rode my bike to work today, but in my little world it was super exciting. And what was more exciting than that was that I rode it to work toting my April Cupcake Hero entry: Prickly Pear Lemon Cupcakes.

There was some definite engineering that happened before this bike ride began this morning. I have a front basket on my bike, so it seemed logical that I tie them to that. I also choose a cupcake caddy that had deep wells, so that they would stay in place during the journey. But the best plans don’t always work out. Some where between Chandler and Gilbert the sidewalk/bike lane literally ended and I had to go off road. You can see that there were a few of them that took a tumble.

But it was actually fun watching them bounce around. By the time I made it to the office, they had all bounced upside down and right side up again. And that caddy stayed in place the whole way. It was interesting for me to see how many different ways I could go green with this challenge. Here’s some of the eco-friendly things that went into these babies:

• Choose a prickly pear product that was bottled within 100 miles of Phoenix (eat local)
• Selected locally grown lemons from a local farmer’s market (eat local)
• Used silicone cupcake cups rather than using paper (reduce/reuse)
• Rode my bike to work to transport these little babies to the office (reduce)

Prickly Pear Lemon Cupcakes

These cupcakes were so moist and the lemon flavor zinged. I think I am officially hooked on prickly pear syrup (margaritas and iced tea posts here). The flavor is subtlety sweet. I choose a lemon cake recipe from Chockylit and made a simple butter cream and added in the prickly pear syrup. I chose this frosting because I wanted the prickly pear taste to stand out and I see a buttercream like a good paint primer, it’s a frosting that helps whatever you mix in really stand out.

Lemon Cupcakes
12 regular cupcakes / 350 degree oven

8 tablespoons (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon pure vanilla extract
½ cup milk
3 tablespoons fresh lemon juice
zest of one lemon

1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2-3 minutes.
2. Add eggs, one at a time, beating until incorporated.
3. In a medium bowl, whisk together flour, baking powder, and salt.
4. Measure out milk and vanilla.
5. Add flour mixture and milk alternatively, beginning and ending with flour mixture.
6. Mix in lemon juice.
7. Fill the ice cream cones about 1/2 inch from the top (just over the lower ridge). Tap the cones to ensure the batter fills the bottom. Bake at 350 for 20 minutes until a cake tester comes out clean.

Note: The batter makes 12 regular cupcakes.

This is my April 2008 Cupcake Hero Entry for Earth Day!

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My work routine has changed this past quarter and my plans to ride the bus one day a week haven’t been working out. So, in thinking about how I can change just one thing in my day to help out Mama Earth, I’ve been taking my lunch to work more. I’ve been pretty good these past few weeks and as I was packing my lunch, I kept thinking how useful a bento box would be.

This weekend I acquired my very own bento box! I’m so freakin excited and it’s so much fun thinking about how much flavor I can pack in on little box!

This week I’m working through a batch of Sonoma Chicken Salad and Cantaloupe with Chili Powder and Honey.

I don’t know what website I was trolling when I saw this simple recipe for Cantaloupe with Chili Powder and Honey, but it’s super tasty and has really hit the spot this week.

Cantaloupe with Chili Powder and Honey

1 Cantaloupe (balled)
2 t locally harvested Honey and Mint
1-2 t chili powder

Method:
Mix it all together and enjoy!

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The busy hustle of the end of year has me walking around the house looking at all the things I let go and trying to see what else I can do to really make it 200GR8!

1. Unplug the counter top appliances. I’m not using the mixer daily as I was through December and there’s no reason to have the old reliable mixer plugged in.

2. Recycled paper towels and toilet paper. It’s a bit more expensive, but in the grand scheme of things, I think I can work it into my budget.

3. Taking my lunch to work. This will save a trip out during the day and it taste so much better than anything I can get around my office. One tip that’s making this easy? Soup. I’ve made a big batch of soup of Taco Soup on Sunday and been chowing on that all week.

4. Pay attention to what you’re putting into your recycle bin. If it’s still dirty, then it can’t go. That means cardboard pizza boxes! and it’s helpful to rinse out and drain your cans.

Taco Soup
Prep Time 10 minutes/ Cook Time 30 minutes

1 can kidney beans
1 can pinto beans (with jalapeños optional)
1 can corn
1 can Rotel (you pick the flavor)
1 can stewed tomatoes
2 cans water
1 packet taco seasoning
1 packet Ranch dressing
1 lb ground meat (lean beef or turkey)
1 small yellow onion, diced
1 green pepper, diced

In a soup pot pour in all canned ingredients (don’t drain them) and put in the taco and Ranch seasoning packets.

In a skillet, brown the meat with the onion and peppers. Drain off any additional grease and mix into the soup pot.

Heat through. Soup’s flavors will mix more throughout the week.

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Since I’m always, ALWAYS talking about where I grew up to my colleagues. I thought it would be funny to wrap their presents in my hometown newspaper. See that guy on the right of the box? That’s my dad!

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On Thursday, I rode the city bus to work. A bus ride for me, is usually coupled with an overseas vacation. I can honestly say that I have not been on a public bus as a matter of living my everyday life ever.The rental car shuttle bus is as close as I’ve been in the States.

Guess what! It wasn’t scary. It wasn’t dirty. It WAS quite relaxing actually. Here’s what I can tell you about my experience and what I learned on my first day:

•  Correct change! The Phoenix Metro doesn’t give change.
• iTunes books. Pick one, load it up and enjoy.
• Pull the cord. Before your stop, pull the cord by the window to let them know you need them to stop at the next station.
• Green button. This one is a little insider’s tip. The door doesn’t automatically open. You have to push the green button.

Once I got to work, I started doing a little more investigating and I talked with a colleague who also rides the bus. I was shocked at the expense; $2.50 for a round trip. That’s more expensive than it cost me to drive my good ol’ American hot rod to the office.

I want to be kind to good mama Earth, but holy cow. That will really add up.  Then, I heard of yet another benefit of working for my company. SUBSIDIZED BUS PASSES and a guarantee ride home program.

I filled out a quick form and in seconds the front desk gave me a bus pass that allows me to ride for free and because I’m now an alternative mode user, they will guarantee me a ride home if theres an emergency or reason that I can’t get home before the last bus leaves the office.

I think my schedule can handle one bus ride per week and I’m trying to arrange a car pool for another day of the week.

And, what’ a weekend without some yummy explorations. I’ve been exploring my Junior League cookbook collection and I found this southwest inspired pumpkin soup.  It was delicious and so easy to make.

What I liked most about it was, that it took traditional squash soup and knocked out the traditional nutmeg/cinnamon combination and kicked it up a notch with  chili powder, cumin and cayenne pepper.

Southwest Pumpkin Soup (8700 Pumpkin Soup)
Serves 8/ Prep Time 10 minutes/ Cook Time 35 minutes

1/4 cup butter
1/2 cup chopped onion
3 shallots, chopped
1/2 bunch green onions, chopped
1 t each cumin, oregano, hot chili powder, cayenne pepper
1/4 cup flour
1 quart vegetable broth, heated
1 T tomato paste
2 lbs pumpkin or any other hard yellow squash, peeled, seeded, chopped
1/2 bunch cilantro
1/4 cup milk

Melt the butter in a sauce pan over medium high heat.
Add the onions, garlic, shallots, green onions, cumin, oregano, chili powder and cayenne pepper; mix well.
Saute until the onions are soft. Sprinkle the flour over the vegetables.
Cook for 12 minutes, stirring constantly with a wooden spoon.
Add the vegetable broth, tomato paste, pumpkin and cilantro; mix well. Simmer until the squash is tender. Transer the mixture to a blender container. Process until smooth.
Add the milk; mix well.

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