The Bunny Box

Over Shabbos, we got an ice storm here in Baltimore. I had been warned that the street conditions weren't too great, so the Huz and I decided to stay in and have a family Lost marathon. We had a tasty breakfast, followed by Lost and laundry, then more Lost, more laundry, and then it was snack time. For a while, I've had this big onion in my fridge. I wish I had thought to take a picture of it, because it was pretty impressive. But what I DID think of was onion rings, and I'm glad I did. It took me about 1 episode of Lost to make these, but it was pretty easy. I've seen several recipes for oven-baked onion rings and have wanted to try it for myself. I must say, I have yet to find anything fried that can't be made equally delicious and crispy in the oven, and these were no exception. They came out perfectly crispy and tasty, but without all the grease and fat. While I was making the onion rings, I decided to grab a couple sticks of string cheese and make chees...

Exciting news, everyone! I finally got that camera I always wanted! Now my pictures won't suck as much! I mean, obviously, I still have to learn to use the camera and stage my shots, but I'm working on it. On that note, here's some pictures of this morning's breakfast! With exclamation points!!!! Ever heard of "Eggs in a nest" or "Eggs in a frame"? Usually it's made by taking a slice of bread, making a hole in the middle, dropping an egg in and frying it. This morning, I decided to make it with bagels. The hole's already there, right? Well it turned out pretty tasty. I even tried making it into a sandwich with a slice of American cheese in the middle. Simple. Tasty. But if you don't like runny yolk (like I do. Yum!) make sure you cook it well.

Last year, I went all out and made a really nice Chanuka greeting. This year, I have a 3 month old baby, so going all out for anything is kind of not happening. I haven't even baked cookies since she was born. So instead, I'm just going to link back to last year's post here . Have a wonderful Chanukah, everyone! Edit: You also may notice that my blog has undergone some changes. I felt like it was time to move myself out of the "elementary HTML" look and move on to something that hurts a little less to look at. Hope you like it! More changes will probably come soon.

Since the Huz had the day off on Friday, I took the opportunity to try cooking real shabbos meals again while he watched our daughter. I came up with a couple of pretty awesome recipes on the spot, and I'm kind of proud of myself so I wanted to share them with you. Sweet and Sour Chicken Ingredients: Chicken (I used a whole fryer, but you can use whatever parts you want) Ketchup Sweet and Sour style Duck sauce Srirachi sauce Soy sauce spices: onion powder, garlic powder, sage, oregano 1 onion, sliced Instructions: Use onion slices to line the bottom of your pan (got this idea from my SIL. HI! ~waves~) Clean chicken and place it on top of onion slices. Season chicken with the spices above to taste Mix duck sauce, ketchup, soy sauce, and srirachi sauce together in a bowl. I don't have measurements because I just do everything to taste. The ratio is LOTS of duck sauce to a medium amount of ketchup to a SMALL amount of srirachi sauce and just a DASH of soy sauce. Mess around w...

Last night, I decided to cook my SECOND meal since having a baby. When I had gone grocery shopping earlier in the week, I had gone a little crazy with the Fall squash selection. Well, not too crazy. I saw spaghetti and acorn squash and felt the pull of Fall cuisine. So I pulled it together and made a really awesome Fall dish last night from the squash and a few other items in my pantry. I didn't know if I was really going to like it, but it turned out pretty excellent. It's healthy and, actually, vegan. It's also easy, which you know makes it all that much better. Spaghetti Squash with Acorn Squash and Chick Peas Ingredients: 1 Large Spaghetti Squash 1 small acorn squash 1 can of chick peas, drained and rinsed 1 8oz package of mushrooms, sliced 1/2 small onion, diced olive oil Garlic powder salt & pepper nutmeg cinnamon Instructions: Preheat oven to 375. Pierce both squashes all over with a small sharp knife, then place in the oven for about an hour until they...

It's been a long time since I've updated, but I have a good excuse. You see, 6 weeks ago I had a baby girl. She's small and cute and sweet and full of so many exciting bodily fluids. She's also incredibly time-consuming and tends to occupy at least one of my typing hands, making blog entries more annoying. Right now she's sleeping in her swing (thanks to the Huz's coworkers for that!) so I'm actually able to type. Admittedly, I haven't cooked a single thing since she was born. But I'm gearing up to make my first dinner tonight. Isn't it exciting? I'm thinking mushroom soup with some bread/breadsticks? I'd best get on it though. I'm also getting ready to head back to work tomorrow. Scary stuff. Good thing I have so many relatives eager to spend time with the new baby. :) More updates next time my hands are free!

When trying to decide what to make before the fast of Tisha B'av, I reached out for advice and scoured the internet for suggestions. After a little research and a little thought, I settled on something that would be easy, filling, and healthy, containing things like fiber and protein: Whole Wheat Veggie Calzones. I threw them together on Monday evening and we quite enjoyed them. Whether they helped us fast any better, who knows. But they were good. As it happened, I had some of the filling leftover tonight. Enough to make one calzone. Since I had some leftover Chinese food to eat myself, I figured I'd make a calzone for Yaakov. The problem is that my pizza dough recipe makes enough dough for two large calzones, not just one. So I thought, "What can I do with the rest of the dough?" Bread sticks of course! I can't take full credit for the idea. The same person who shared the pizza dough recipe with me also gave me the idea for turning it in to...