Fluff, protein

 Found this on facebook reel

~10 strawberries or 1cup, 150g

~1/2c ice, 150g

1/2c milk (100ml

1 scoop of vanilla whey protein

Blend for 2-3 min until fluffed up.

Magnesium

 Found this on facebook reels and wanted to remember

Magnesium citrate-supplement may help with digestive regularity and cardiovascular support. It may also help boost magnesium levels in the body. 

Magnesium glycinate-supplement is gentle on the stomach and well absorbed by the body. It may help with sleep, mood, and muscle relaxation

Magnesium oxide-relieve uncomfortable digestive symptoms, such as heartburn, indigestion, and constipation, may also  prevent migraine episodes

malate occasionally recommended to treat fibromyalgia and chronic fatigue syndrome symptoms

L-theonate may help support brain health and memory and potentially aid depression

taurate- taurine and magnesium play a role in regulating blood sugar and support healthy blood pressure.

Mayo no oil

 I found this on facebook reel and want to try it.  I know it is kind of like blended egg salad and I don't think it will have enough liquid to blend.. so I would probably put in a couple tablespoons of oil.

4 boiled eggs

~1T mustard (originally called for 45g of mustard, that is 3T, which I thought was a lot)

~1T lemon juice

1/2t salt

blend

Biscuits Cheddar Bay Sourdough

Cheddar Bay drop biscuits.  Found on facebook reels

1c flour

1T baking powder

1t salt

1/4t garlic powder

1/4t cayenne pepper

2c grated cheddar cheese

1c sourdough discard

1 stick melted butter

Mix and drop on a cookie sheet. Bake at 425F for 15min

I wouldn't put the melted butter on top after baking.

Cinnamon Star Bread

Kaylin has made this for the county and state fair.

Here is the link to the original https://www.kingarthurbaking.com/recipes/cinnamon-star-bread-recipe

Ingredients

Dough

2c (240g) flour

1/2c (46g) potato flakes

1/4c (28g) dry milk

3/4c + 2-4T (198g-227g) water (enough to make a smooth soft dough)

4T (57g) butter

1t vanilla

2t instant yeast

2T sugar

1t salt

Filling

1 egg beaten

1/2c sugar

1T cinnamon

Instructions

-Combine all dough ingredients and mix and knead to make a soft smooth dough.

-Place dough in lightly greased bowl and cover, let ride for 60min, till doubled.

-Divide dough into 4 equal pieces, shape into a ball, and allow to rest for 15 min.

-On lightly floured surface, roll out one piece of dough to a 10" circle. Place on parchment paper, brush with beaten egg and sprinkle 1/3 of sugar mixture. Leave 1/4" perimeter bare.

-Roll out remaining dough balls to circles to same size and place on top of first. Repeat layering egg and sugar mixture. Leave top circle bare.

-Cut 16 pie shapes but leave the center 2-3" uncut

-Using 2 hands, pick up two adjacent strips and twist away fro each other twice so the top is facing up again. Repeat with remaining so that you end up with 8 pairs.

-Pinch the pairs of strips together to create a star-like shape with eight points.

-Transfer the star on the parchment paper to a baking sheet. Cover star and let rise until it becomes puffy, about 45min.

-Preheat oven to 400F

-Brush star with a thin coat of beaten egg. Bake for 12-15min until it is golden brown. Center should register at 200F.

-Remove from oven and allow to cool for ~10min before serving. Dust with powdered sugar and serve warm or at room temp.

Indian Keema Matar-ground meat and vegetable

Kaylin made this the other day and it was very good. 

Here is the source recipe https://www.cookwell.com/recipe/keema-matar

Ingredients (I think a spoon should equal teaspoon)

-spoon of mustard seed (whole or ground)

-spoon of cumin (whole or ground)

-1/2 spoon black peppercorn (whole or ground)

Crush whole mustard, cumin, and pepper with a mortar and pestle.

-1/2 stick cinnamon

-2-3 whole clove

-1 bay leaf

Heat pan with oil, add above to bloom for 10-20sec. Don't burn.

Add and saute

1/2 onion diced

2 cloves garlic

1" grated ginger (1T of grated ginger)

2-3 green chilies minced

Stir in and cook for 30sec

-spoon of turmeric powder

-spoon of chili powder (this might be too much??)

-sprinkle garam masala

-salt to taste

Add

1lb ground beef and cook down

add vegetables some combo of potatoes, cauliflower, carrots, or spinach (Orginal recipe called for 1.5c of frozen peas)

add 2-3 diced tomatoes and cook down. 

Turn off heat and remove cinnamon, clove, and bay leaf

add 

-splash of lemon juice

-salt to taste

-sprinkle of garam masala

Serve with rice, garnish with cilantro

White Chili

 I make this by throwing things in a pot.  Here are the loose instructions.

Ingredients

-onion

-carrots

-celery

-deboned chicken

-chicken stock

-beans (navy, northern white, pinto, or cannellini) I often use pinto because that is what I have. But I like navy.

-cumin, garlic powder, onion powder, chili powder, smoked paprika, chicken bullion and pepper.

-sm can of green chiles

-sour cream or greek yogurt and/or cream cheese

Instructions.

-Cook chicken, and debone. Make stock.

-Pressure cook the dry beans https://www.hippressurecooking.com/pressure-cooking-times/#beans

-In the soup pot, saute onion, carrots, and celery in a little oil.

-Add deboned chicken, stock or water, beans, seasons, and green chiles. Let simmer for a little while.

-Shut off fire and add sour cream or greek yogurt.

Pie Crust

Single Pie Crust from the Better Homes and Garden Cookbook 1990's era. p293

Also located at https://www.bhg.com/recipe/pies/pastry-for-single-crust-pie/ for current recipe.

Makes 1 9" pie crust

1.5c flour

1/2 t salt

1/4c shorting

1/4c butter

4 to 5+ T cold water

In a mixing bowl, stir together flour and salt. Cut in shortening till pieces are the size of small peas.

Sprinkle 1 T of water over part of the mixture, and gently toss with a fork. Push to the side of the bowl. Repeat till all is moistened. Form dough into a ball.

On a lightly floured surface, flatten the dough with hands. Roll dough from center to edges, forming a circle about 12" in diameter. Wrap pastry around rolling pin. Unroll onto a 9" pie plate. Ease pastry into pie plate being careful not to stretch pastry.

Trim to 1/2" beyond edge of pie plate, and fold under extra pastry. Make a fluted, rope-shape, or scalloped edge. Do not prick pastry. Bake as directed in individual recipes.

KState Housing Cost Comparison

 This is a reminder for me.. so I don't have to look up Kaylin's housing cost comparisons every semester.

All costs are per semester.  Campus living is based on the cheapest room style (Goodnow traditional double) and weekly 12-meal plan. For Smurthwaite the meal plan is included in the cost.

	Clovia	Smurthwaite	Goodnow
Sprg 24	2000 (a)	4315	2830+2195=5025
Fall 24	2951 (b)	4710	2950+2295=5245
Sprg 25	2951 (b)	4710	2950+2295=5245
Fall 25
Sprg 26
Fall 26
Sprg 27
Fall 27
Sprg 28

a-cost was originally projected at $2452. Clovia discounted due to spending down savings.

b-retention stipend of $1250 for the year. Original cost $3576/semester.

Ginger Chews

 Found on https://growingupherbal.com/how-to-make-deliciously-healthy-ginger-chews/

Ingredients

-2c water

-1/4c shredded fresh ginger root (used prepared grated ginger) try 3T next time

-3/4c sugar

-1/4c honey (I am going to use corn syrup)

Directions

-Simmer ginger and water down to half the volume ~1c. (I'm not going to strain off)

-Grease a 9x9 with coconut oil then put down parchment paper and grease it too.

-Add sugars and stir over low heat until sugar has dissolved.

-Bring to gentle simmer and avoid stirring.

-Using candy thermometer allow temp to reach ~250F (soft ball?). Then remove from heat and pour into greased dish.

Note a 4qt pan was too big.  Try 2qt next time

Yarn Over TShirt Rug

 I want to save this..  https://moralefiber.blog/2016/04/03/2298/comment-page-1/#comment-445

T-Shirt Rug Tutorial

APRIL 3, 2016 / REGINAALEXISWEISS

This was the fourth crocheted t-shirt rug from this series that I posted a while ago, in which I allude to the method but don’t provide much of an explanation.

Here’s how to make T-shirt yarn via Endlessly Inspired.

I got the idea of using yarn to crochet around the t-shirt strips from Pinterest (of course) but felt that I could make things a little more interesting by experimenting with stitch designs..…. which was fun, but sometimes one desires a more mindless exercise. So I experimented with ducking the t-shirt yarn strip in front of and behind the stitch, and came up with a design that makes the strip form  eye-pleasing rings of bobbles or nubs, or in the case of my most recent rug, stones on sand.

Crocheting around the T-shirt yarn in this way is soooooo much easier, neater-looking, and more economical  than trying the crochet the t-shirt yarn itself. I always make my own t-shirt yarn, so it’s also better because it’s easy to switch from one ball to another with this method.

Crocheted T-shirt Rug How-To

UPDATE 3/2020: I now have a video on my YouTube Channel that demonstrates this technique.

You need:
A large amount of cotton or acrylic yarn (A skein of Caron One Pound usually gets the job done nicely, with some to spare)

T-shirt Yarn (I use home-made, but store bought works too!)

A 6.00 mm hook

Start by making a magic ring. 6 sc into the ring tightly. Sc into the first sc of the first round to begin a joinless, in-the-round crochet circle. *

*I will not be giving instructions for increases in the round because I’m making the assumption that the crocheter already knows how to handle this – just work them in the same proportion as you usually would or decide how many you need to keep it flat as you go. 

In the second round of stitching, hold the t-shirt yarn flat against the last row and start to stitch the single crochet over the tail of this yarn until you have worked 3-5 stitches or have anchored it securely. Once you have secured the t-shirt yarn, you will begin weaving it in and out of the sc stitches.

This isn’t a picture of the second round, but you can see where I have begun the new strip by anchoring it within the sc stitching before I start weaving it in and out.

Continuing to work in the round (and adding increases where necessary), hold the t-shirt yarn to the back of your work and work a sc in the next stitch. Keep in mind that the t-shirt yarn should be completely to the back of the work so that the yarn is not held within the stitch at all.

*Tightening the sc after working it by holding the loop steady and pulling on your working yarn makes the rug nice and firm and helps the t-shirt yarn bobbles look neat.

Before you work the next stitch, bring the t-shirt yarn completely to the front of the work, so that you are working your next sc behind the t-shirt strand.

Work the next sc, tighten it down if necessary, then return the t-shirt strand to the back of the work – this will wrap the t-shirt yarn around the stitch you just made, creating a little t-shirt bobble.

With the t-shirt yarn at the back, make another sc in the next stitch.

Continue alternating holding the t-shirt yarn in front or back, until you get near the end of the strand or decide to change colors. Return the t-shirt yarn to the top of your work and work a series of several sc stitches OVER the yarn, so that it is trapped in the stitch again. Do this until the end is reached, then begin the next strand the same way.

I like to vary the proportion of bobbles in the front (i.e – bring the t-shirt yarn to the front every two stitches, every three stitches, etc) to provide visual interest, or alternate rounds of bobbles with rounds of t-shirt yarn carried along inside openwork stitches.

T-Shirt Yarn Rug Video Demo:

UPDATE 3/2020 & 9/2020: I did eventually make a video guide/tutorial for how I make these rugs! It covers the basic strategies of how I start the rugs in Part 1 (following the basic increases formula to produce a flat circle and then adding in the yarn and crocheting around it) and then how to finish a unique rug in Part 2 (goes over the tricks I use to freeform the outer rings of the rug to create decorative stitching).

TShirt Rug Crochet Tutorial https://youtu.be/mVjq-cZbbqY

TShirt RUg Tororial Part 2 https://youtu.be/bAydCORj4LY

Butter Mints

 I love butter mints.  Loved having them when I was a kid at Grandma Grennan's.  I never thought to make them until I saw this facebook reel. So I looked it up online and found this link for reference and it was the same as the facebook reel.

https://www.saltysidedish.com/homemade-butter-mints/

This make 3.5c of mints.  I think I would half the recipe for my first try.

Ingredients

- 1/2c butter (softened)

- 4c powdered sugar

- 1T half and half

- 1t of vanilla

- 1/4t peppermint oil or 1t of peppermint extract (add butter extract??)

- dash of salt.  I wanted if you still need salt if you use salted butter.

- food coloring if wanted. (beet powder for pink and turmeric for yellow??)

Instructions

-Add butter to a stand mixer and beat well until smooth.

-Add sugar, half and half, vanilla, peppermint, and salt. Beat on low until dry and crumbly.

-Half and Half NOTE: Powdered sugar doesn't always measure the same person to person, depending on how its packed. You may need to add a tiny bit more of half and half to get to this point if it absorbs too quickly. Just only use a very small amount so you do not over wet your dough. 

-Add 2 drops yellow food coloring and increase speed to high and beat until smooth and a dough forms.

-Sprinkle powdered sugar onto a flat surface.

-Work with a small palm-sized amount of dough. Cover remaining dough with a damp paper towel so it does not dry while prepping mints. On a powder sugar dusted surface, roll the mint dough into a long snake shape about 1/2" thick. Use a sharp knife to cut the mints into mini shapes that are bite sized. Transfer butter mints to a baking sheet to dry overnight.

-Store butter mints in an airtight container.

Sourdough Crackers

I love these discard crackers because I don't have to roll them out.

I found the recipe at this website https://littlespoonfarm.com/sourdough-discard-crackers/

3/4c (200g) discard or ripe sourdough starter

2T melted butter

1/4 salt

2t herbs (I used everything bagel)

1/4t salt for sprinkling on top (I don't do this)

Instructions

-Preheat oven to 325F

-Melt butter in bowl

-Weigh starter into bowl with butter, everything bagel and salt and mix till combined

-Use offset spatula to spread mixture in a thin even layer on parchment paper or a silicon mat

-Sprinkle top with salt (I don't do this)

-Bake for 10min and score crackers. Then bake for an additional 20-50min or until crackers are golden brown.

-Let cool

Note: Oven temps vary, check crackers after 20min into baking to make sure they do not over bake.