$17.96

$17.96 and a bit of quality time in the Salvation Army and Goodwill thrift stores yielded these lovely additions to my wardrobe...

This retro-cool Ann Taylor skirt was only $4.49... and it's a petite!!!

This $4.99 sweater looks great with the Ann Taylor skirt! I splurged on nude fishnets and a pair of platform pumps to go with it, definitely destined to become one of my favorite outfits :)

It's out of season, but I couldn't resist picking up this sweet little Max Azria skirt for $4.99. I was on the fence, but once I tried it on, it was obvious it was made for me!

I also scored a black silk Chico's cardigan for $4.49. I've been looking for a new black cardigan, thrifted or otherwise, and was thrilled to find one in new condition with a nice shape, for less than $5. It's not much to look at on a hanger, but it looks great on :)

The vintage black & leopard print dress from my last outing is due back from my seamstress on Friday. She's shortening the sleeves and taking it in on the back and sides, I can't wait!!!

macaroni & cheese

I've perfected several macaroni and cheese recipes over the years, but this is the one I use most often. I love its simplicity. The macaroni does not need to be precooked, the sauce is made in a blender, and as mac and cheese goes, it's lowfat :)

1 1/2 cups lowfat cottage cheese
1 1/2 cups milk
1 t dry mustard
pinch cayenne
1/2 t salt
1/8 t black pepper
1 small onion, chopped
1 cup shredded extra sharp cheddar cheese
1/2 lb. elbow macaroni
4 T grated parmesan
1/2 cup whole wheat breadcrumbs

Add the cottage cheese, milk,mustard, cayenne, salt, and pepper to a blender, and puree until smooth.

In a large bowl stir together the uncooked macaroni, onions, cheddar, and the pureed mixture. transfer to a greased casserole dish.

Stir together the breadcrumbs and parmesan; sprinkle over the top of the casserole and bake uncovered at 375 degrees for about 45 minutes, or until the the top is browned and center is firm.

I used a Moosewood recipe as the base, and tweaked it until I fell in love :)

crumb cake

Fall is my favorite cooking season. I love cooking with apples, cranberries, pumpkin, cinnamon, cloves, and many other seasonal treasures that I've missed over the past year. I love the warm vibe of the kitchen, and the delicious scents that drift through the house as something's baking or simmering.

This cake feels very homey to me. With a half pound of butter, and a thick crumb topping, it's impossible not to taste the love...

1 cup butter
2 cups sugar
2 eggs
3/4 cup milk
4 cups unbleached flour
5 t baking powder
1 t vanilla
1 t salt
2 T shortening
2 t cinnamon
powdered sugar

Using an electric mixer, cream together 1/2 cup butter and 1 cup sugar. Beat together the eggs and milk, and stir into the creamed mixture. Mix together 2 cups flour and 2 t baking powder, and add it to the butter mixture. Add the vanilla and stir just until combined. Better to undermix than overmix; I'm sorry to harp on it, but I want you to have a moist, tender cake.

Pour the batter into a greased 9" x 13" baking pan. If you're feeling generous, or are watching your weight, you can use two smaller pans and give one of the cakes away :)

In a separate bowl, mix together the remaining 2 cups flour, 3 t baking powder, and 1 t salt; cut in the 2 T shortening. Stir in the cinnamon and remaining 1 cup sugar, then cut in the remaining 1/2 cup butter until the crumbs are a size that makes you happy. Sprinkle it over the batter and bake at 350 degrees for about 30 minutes, or until a toothpick comes out clean.

Let the cake cool, then dust it with powdered sugar.

Bisquick can be used in the topping instead of the flour, baking powder, salt, and shortening combo. I keep a simple pantry with basic ingredients, so I make mine the hard way ;)

cheese stuffed portobello mushrooms

These giant mushroom caps are stuffed with 3 types of cheeses, fire roasted peppers, and delightful combination of seasonings...

2 portobello mushroom caps
1 - 2 T chopped fresh basil
1/3 cup ricotta
1/2 cup shredded mozzarella
2 T grated parmesan
1/8 t salt
2 T breadcrumbs
olive oil
1/2 cup minced onions
1 clove garlic, pressed
1/3 cup minced fire-roasted red peppers
whole fresh basil leaves

Mix together the basil, ricotta, mozzarella, parmesan, salt, and breadcrumbs, and set it aside.

Heat a bit of olive oil in a small skillet. Add the onions and saute about 5 minutes, until they begin to soften. Add the garlic and peppers, and saute another 5 minutes or so, then stir the sauteed veggies into the cheese mixture.

Brush the portobellos with olive oil and place gill side up on a greased baking dish. Divide the cheese mixture evenly between the caps.

Bake uncovered at 400 degrees for 20 - 25 minutes, or until the cheese melts, and the mushrooms begin to release their juices. Garnish with fresh basil leaves and serve immediately.

I like to accompany these with Caesar salad and tomato vodka penne.

The filling will also work in smaller mushroom caps. Just shorten the baking time :)

air force one, copenhagen

I'd known that President Obama was in town to pitch the IOC, but this clear view of Air Force One as I deplaned Friday morning was completely unexpected and very exciting!

I took this photo just after 10:30 GMT +1 in Terminal A at Kastrup Airport. There was a group of guys in black suits (Secret Service?) standing under the rear of the plane, and military helicopters overhead.

I wasn't able to get a photo of Michelle's plane, which was parked at Terminal C, but I do have a photo of security chasing me off the tarmac :)