Friday, December 14

Giveaway open!


Entry Form is officially up and active! I'm experimenting with this entry form style so I need your feedback and let me know how you feel about it. Just go to this link and you can enter into the drawing. Contest closes on January 15, 2013 at 11:59 pm est. There winner will be drawn on January 16, 2013 and announced on January 18, 2013. The winner will also be contacted by email where I will confirm the winners choice of prize and where to send your wonderful prize. The winner will be chosen by listing all participants in an excel doc, randomly ordering the list, assigning numbers and using a random number chooser. I am also allowing for extra entries when you share my blog on facebook or pinterest or whatever platform is your favorite! I'm allowing up to 4 entries per person. Good Luck!

Moving on from the giveaway, I really need to find some good new music. Some music that will convince me to continue tearing through my yarn. It's getting difficult to come up with everything to make or what yarn to use. If you have any suggestions, please let me know. I need some new jam.

Busy day, that's all for now. Holiday fun post soon! Follow me at thehappymountaineer on instagram for daily pictures. Subscribe, comment with feedback, and share! Don't forget to enter into the giveaway!

Wednesday, December 12

How to Dominate Some Soup


Soup is delicious and nutritious. Soup making is one of the bedrock skills of the kitchen world. Thing about that is a lot of people seem to skip that lesson somewhere along the line. I have been cooking for years, basically since I was old enough to start helping in the kitchen, but I never really learned to make soup. I never thought that it was an important thing for me to learn to make and I always assumed that I would be able to just do it like I was able to just know how to make most of everything else. My grandma makes soup like nobody’s business, growing up I got used to having all kinds of soups and stews all the time. Whether my grandma made a fresh pot for that nights dinner or had made one earlier and frozen it we almost always had soup around. Now let’s get to how to dominate some fantastic soup. 

First off you need to get your cooking apparatus. A larger pot with handles on the side and a good solid lid is what you’re looking for. Stainless steel is good, it’s light but sturdy and is an excellent material for radiating heat. The best soup pots are taller than they are wide and have a thicker bottom than sides. This allows for better heat transfer and convection. Now that you have your apparatus, let’s get started. I am going to run through how I make a basic  fresh vegetable soup. This will just give you an idea how to put it together. After the recipe I will have a run-down of the basics to keep in your kitchen to be conducive to a soup making environment.

What you will need:
  • 4 tbsp Olive oil
  • 2 cups Leeks - chopped
  • 2 tbsp finely chopped garlic
  • 2 cups carrots - peeled and chopped
  • 2 cups potatoes - peeled and diced
  • 2 cups fresh green beans - broken into smaller pieces
  • 2 quarts chicken or vegetable broth
  • 4 cups tomatoes - peeled, seeded, and chopped
  • 2 ears fresh corn - kernels removed
  • 1/4 cup fresh parsley chopped
  • 1-2 tsp fresh squeezed lemon juice - or the juice from 1 lemon
  • Salt and Pepper

Keep in mind that you can use frozen or canned vegetables. For the posterity of this fresh vegetable soup I am using all fresh. First things first, get your pot over some medium-low heat and add your olive oil. Slosh it around a bit and make sure to get all of the bottom of your pot, as soon as it starts to ripple you can throw in your leeks and garlic as well as a pinch of salt to pull out some of that moisture. These are your aromatics. They have the strong full-bodied tastes and will enhance the flavor and experience that your soup puts across. Let those aromatics soften up and get to work. Once they are soft we can go ahead and add the first wave of veggies. We’re going to start with the harder veggies. The ones that need a little longer to cook and to soften up. Get your carrots in there, potatoes next and then the green beans. Now, since these are all foods that contain a little bit of sugar, they will benefit from the added heat. Go ahead and kick it up to medium and let them cook for four or five minutes. Don’t forget to stir occasionally! Time to add so liquidy good-ness. Add your broth, whether it be homemade or store bought is up to you, and there is no shame in using store bought. The soup will be fantastic either way. Stir that beast up and kick that heat up to high. We’re aiming for a simmer here, keep stirring! 

Once you have attained a simmer then it’s time for you to let the second wave of veggies to join the party. Now the way that I add the rest of the veggies is using a strainer spoon. The reason that I use the tool is for safety. It is much safer to slowly lower the veggies in to the hot soup than to just dump them in causing the hot liquid to splash. Get your tomatoes in to the hot mess and then the corn kernels. Now is the time to add your pepper, about 1/2 teaspoon should be good, but season to your taste. If you want to add any other seasonings then now is the time to do it. About now you should also check your veggies. We’re aiming for “fork tender” which means that the vegetables yield to a fork, but they don’t fall apart. Finally, the last minute seasoning. Get some parsley in there to brighten up the flavor a bit and then the juice from one lemon, or about 1-2 teaspoons, to bring up the acidity. And that’s it. Serve and eat or portion out and store by freezing it. There you have it, an easy and super yummy fresh veggie soup that is very healthy!

While fresh is always better, there are some corners you can cut and there are things that you can always have in your pantry so that you can whip up a soup quick if need be. Now you should always have some broths around, or the makings of broth. Make it whatever type of broth you like working with the most. I always kept vegetable broth and chicken broth around. Now from time to time when I would find myself without my chicken broth I would just make my own. Whether I would end up using leftover chicken or just making a broth with chicken base would depend on what else I was making that week. Beef broth is also a good one to keep around. What you keep on hand will depend on your kitchen, cooking style and your family’s taste. Next, you should always have certain spices in your spice cabinet such as cumin, chili powder, curry powder, and the like. Spices that are essential to specific soups like chili or curried wild rice.

Next you should always keep some dried beans on hand. Play around and see what beans you like the most and keep them in your pantry. They stay good for long enough that you shouldn’t have to worry about having them on hand. Next is barley. It’s an ingredient that can add the extra special something and can give your soup or stew that little extra body that it needed. It can also be used as a thickening agent in place of beans, rice, or noodles. On that note, you should always have some rice and noodles on hand. I always kept rice around because it is one of my absolute favorite side dishes and it is also one of my favorite foods in general. I always had a big bag of jasmine rice and I also would have some regular white or brown rice around if the jasmine rice wouldn’t work for a dish. It’s usually a good idea to keep some noodles, of your choosing, in your pantry to use in your soups and because they are just nice to have!

Now, the next few things I am going to say that you should have around is up to you and the way you cook. I like having some frozen and canned veggies around all the time just because I usually decide that there is a vegetable that I would like to have as a side or would like to add to something at the last minute and I can’t be running to the market for every little thing. Fresh veggies are better, heck you can even save extra veggies that you prepped for other meals and had too much of and through in a soup at the end of the week. And last but not least you should keep some meats in your freezer that you can use for soups, stews, casseroles and the like. I would usually keep chicken breast and some beef chunks in the freezer. Go with whatever meats talk to you and you feel most comfortable making. 

The best thing about soups? It is an awesome starter recipe for kids. Kids should be started in the kitchen young, and soups are something that is straightforward and can be easily taught to children. You can start them stirring or chopping or even breaking up the green beans if they are still too young to be handling a knife. Cooking with kids is an entire post all on its own though! So go, make soup and have fun! Play around with the goods that you have hiding in your pantry and your fridge or freezer and see what you come up with. Comment and let me know how your soup goes!

Sorry about going MIA on Sunday and Monday. My schedule got pushed a few days back and I ended up being without internet for a few days so I'm planning on just pushing everything back by a few days. The giveaway will open on Friday and I will have a pretty little link on the sidebar for entry. The prize will be a beautiful shawl or a bath set with soy candle, handmade soap, wash clothes (2) and soap stand. Winners choice. I shall see everyone on Friday with the weekly post and more details about the giveaway. Comment, Subscribe, and share! Hope you're all having a good week!

Monday, December 3

December Already?! and a Giveaway!


November was a busy month for me, especially the end of it. My birthday, Thanksgiving, moving out of the old apartment and into my grandparents house, along with getting everything straightened out for school in January. (I'm going back to school in January!) This past week we did all the moving and settling, although I have everything moved for the most part to where it is going to stay I still find myself shifting things from here to there and finding that I need to go and search for something amongst the piles of boxes and other stuff we have in storage. I didn’t realize how much stuff I had shoved into that apartment until I had to get all of it out. Now that we are settled and I have been able to get back to crocheting I had time to  also go through my massive yarn stash.

My yarn stash. Only another crocheter or knitter would understand how easily our yarn stashes can get out of control. I am able to always justify buying yarn too, no matter how much I already have because, hey, I don’t have this shade of purple or I don’t have a yarn that feels quite like this one. And so I come to my point, I am going to attempt a stashbust. I am going to use all of the yarn that I have right now by the end of this month and not buy anymore until January. I can do this!! That picture isn't even close to being all of it! I feel like I need to be going to an Anonymous meeting for my yarn addiction. "Hi, my name is Shaunda and I am addicted to yarn."

Now most of the yarn will be going towards items that I will be listing in my Etsy shop, some of the yarn will be going to Christmas presents and projects that I started months and years ago and need to finish, and the last of the yarn will be going to a special prize that I will be having a giveaway for. Exciting! I will be setting up the entry process and it will go live along with next Mondays post. I will also be unveiling the prize in Mondays post. Along with me cleaning out my stash I am offering a coupon code for my Etsy shop that will be 20% off any item in the shop including special orders. Just enter “STASHBUST12” at checkout for the discount. This coupon code will expire at 11:59 EST on December 31. I will also be adding at least one or two items to my shop everyday as I clear out my stash so if you don't see something you like right away either let me know and I'll see what I can make you or keep checking back. Check out the sidebar for some of the stuff I have in my shop now and for a link to my shop.

I hope everyone had a good Thanksgiving. My SO, Joey, and I were lucky enough to have 3 days together and with our family and friends. We ended up having a dinner with both his family and mine and then dinners with friends. It was a very good holiday and birthday, I couldn't have asked for anything better. Not only are we finishing up being busy from moving but we are about to get really busy and bustling again with Christmas sneaking up on us relatively quickly. As part of our Christmas we are taking a five day trip out to Boise to see my Dad which I am super excited for. Plus, it will be Joeys first time flying, wish us luck!

Have a good week and I will be back on Sunday with a how-to/recipe for killer soups and Monday with a new post and the beginning of entry for the giveaway. Don't forget to share, pin, comment, or subscribe! I'll see you on Sunday!

Saturday, November 17

New Beginnings

I've been away for a long time, but I've been extremely busy and I apologize for being away. The next two weeks are going to be really busy too. Me and my SO will be moving back to my hometown, I will be getting ready to go back to school in January and we're both going to be finding new jobs.

So while we're busy packing and purging I will also be talking about the moving process and why we're moving this time. We are lucky enough to still be young enough that we are able to fall into our safety net without much worry. We are going to be moving into my grandparents home. They have a guest suite that we will be staying in for a few months or until we are able to get stable and get ourselves picked up. Not only will we be purging a lot of our belongings, we will also be storing the majority of everything.

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I don't have much to report in this post other than to explain what is going on and why I've been absent. I've also recently started reading another blog - A Bowl Full of Lemons. It is an organization blog and I am super excited to get moved because I hope that me and my grandmother will be able to go through and organize their home. She seems excited to get started on a new organization system too. Recipe Sundays will also start getting more exciting because I will have my grandma to help me make phenomenal dishes. She has taught me nearly everything that I know about cooking and baking, and she continues to teach me every time that I am over at their house.



These next few months will be a new and interesting experience for everyone involved and I am super excited to see what comes of it. I will try to keep to posting at least once a week with an update or the like. 

Also, to anyone who has known me, and Wilfred, for a while should be happy to know that Wilfred has been found. We can take the pictures off the milk cartons and celebrate now. He will be making many appearances in my blog. He is my traveling hippo and he loves being my model. He has been across the country and to many different events and places. In the next month he will be traveling to Boise with me for the first time, he was missing before I went out to Idaho the first time, and he will enjoy yet another flight on Southwest.
And for people that have never heard of Wilfred before, here is an album of some of his previous exploits. The pictures here include Chicago, Cupertino, Morgantown, and Bruceton Mills (WV). 



I'll be back in a few days! Please follow, share, comment and pin me!



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Thursday, October 18

Random thoughts on Time Travelers and our history


What if history has already been heavily edited by the meddlings of time travelers?

Most people would say this is preposterous. They would point to the Nazis, the Rwandan genocide, the terrors of Mao, etc. and say why would someone with the ability and will to control history allows such evil to exist?

We see the terrors that have existed, and we see them as ultimate evil. Yet we don't see and consider the terrors that our timeline was blessed enough never to encounter.

As I alluded to, the butterfly effect makes any historical revision essentially random. You change the past by merely stepping into it. Travel to 1900, and your very presence there will disturb minute air currents, thus completely changing history's weather. This alone will completely change all of history when you travel to a point significantly far in the past.

As such, temporal modification isn't an exact science. Hell, it's not even an art. It's just going back and hitting a great big "reset" button in the hope that the timeline that results is better than the one that you came from. You re-roll the cosmic dice and hope for a better outcome.

What if our timeline is actually one of the best possible timelines out there?

This sounds unlikely, but think of the twentieth century. The twentieth century saw the end of colonialism and the introduction of truly historic weapons, weapons capable of decimating the entire human population in a matter of hours.

How have often have chemical weapons been used? How often have biological weapons been used? How often have nukes been fired in anger? Compared to every other weapon that has ever come before, these unholy tools of mass death have been used incredibly rarely.

We don't think about biological weapons much, but American and Soviet scientists cooked up some pretty nasty stuff back in the day. Artificial diseases that make smallpox look like the common cold. Yet these weapons have never been used at all.

Sure, we had Hitler, Stalin, and Mao, but the damage could have been a lot worse. Hell, World War Two, as horrific as it was, didn't even reduce the total human population. Even as Stalingrad was raging and Auschwitz was running at full capacity, natural global population growth was still canceling out these horrific atrocities.

What about the conflicts we didn't see?

The first obvious one is the US-Soviet Cold War. In numerous timelines, the Cold War ended with a nuclear exchange of 10,000+ hydrogen bombs, chemical weapons, and plague-tipped missiles. In numerous timelines the USA, the USSR, and their allies suffered 95% population loss from the blasts themselves, radiation sickness, famine, and social collapse.

Another obvious one is if the Germans had won World War Two. Maybe Hitler can finish off Britain before attacking the USSR. Maybe he can somehow invade the USSR first before invading Poland, portraying himself as a grand crusader against Communism. Without a two front war, Nazi Germany takes over continental Europe, Britain, and the Soviet Union. Instead of the Holocaust being remembered as the murder of 12 million Jews and others, it's remembered as annihilation of 200 million Slavs, Russians, and Eastern Europeans. The Jewish deaths are but a footnote.

On even more divergent timelines, atrocities not even comprehensible on our timeline occur.

For instance, imagine a timeline without the world wars. Instead of being smashed as anachronisms, the ideas of colonialism, white superiority, and nationalism only continue to grow. Instead of the British empire disintegrating, they use the full fury of modern technology to preserve their empire.

The Indian independence movement, championed by Ghandi or someone like him, isn't met with reluctant acceptance. Instead, the British decide to simply annihilate the "rebelling savages." In our 1950, this is inconceivable. In an alternate 1950, 400 million Indian civilians are brutally murdered in British VX nerve gas attacks. Survivors are rounded up and taken to death camps very similar to those of our Nazis. The empty subcontinent is then repopulated by settlers from the rest of the Empire.

What about the great French vs Russian Empire War of 1978? In this timeline, the Tzars never fell and Russia modernized. Additionally, Germany never unified and the three major continental powers are France, Russia, and the still present Ottoman Empire. In this war, both sides refine their biological weapons. A cold war develops that eventually becomes hot. The multiple horrific plagues released from by both sides don't stay within French and Russian borders. They spread across the globe and wipe out 99.6% of all human life on Earth. It's like the post-Columbian introduction of European diseases to the New World, but on a global scale, with all the speed of modern transport.

What about the timeline where Japan never allies with the Nazis and attacks the US? In 1947, the Japanese Empire, tired of fighting an endless guerrilla war against the Chinese resistance, decides to take a cue from the Nazis and just flat out exterminate the entire Chinese population. With the US committed to isolationism and all other powers occupied in Europe, the Japanese have free reign in China. Death toll? 600 million innocent Chinese, Mongolians, and Vietnamese in Japanese gas chambers. Etc.

What if our timeline is literally one in a billion? What if our timeline, for all its horrors, is really one of the best possible outcomes? Compared to the global mass death that could have resulted, we actually got off very, very lucky.

TL;DR: Just read it damnit. I had way too much fun with this. =D

Don't forget to share and vote in my Halloween poll! I'll see you all on Sunday!

Sunday, October 14

Recipe Sunday - Lasagna

This week was busy, this week was bustling. I didn't have the time to make a post earlier in the week like I planned but that just means that I have to make this post ten times more worth your while. Sad note: I was too into serving the dish and eating up that I forgot to take a picture of the final product. So let's just imagine the most tantalizing, mouth watering, Garfield worthy pan of lasagna and lets go with that. 

On a side note, this Mountaineer is not happy this week. While I understand that the Mountaineers were really not playing as well as they needed to be and the team was really getting lucky in some instances, we got beat to hell at the Texas Tech game. It's upsetting. Our beautiful number 5 ranking was pulled out from under us and now the team needs to work their asses off to pick up the rest of this season. Moving on to what everyone is here for now, the recipe!!

Lasagna can be a very easy recipe. It can be fun to make but it is a little time consuming. You need to be willing to invest at least an hour or two (maybe three) into the making of this dish. Lasagna is also very rewarding and can leave you with a few days worth of leftovers which are just as good as the day you made it. Me and my little sister/best friend Kelli made this lasagna for 7 people total. Now we also made extra (we made 2 pans) so we would have leftovers after all of us ate our fill. So, knowing that, adjust your ingredients accordingly. And this is not an exact science, mess with it a little. You want a meatier sauce? Add more. You like vegetables? Chop up those bitches and throw 'em in. So let us get this going.


Gather your goods:

  • Box of lasagna noodles
  • 1-2 lbs (or more) of hamburger (turkey burger, etc. Whatever tickles your fancy.)
  • 2 big jars of tomato based spaghetti sauce (Can you say Ragu)
  • Any fresh vegetables that you like i.e., mushrooms, spinach, peppers, onions.
  • 2 cans of diced tomatos, drained
  • ricotta cheese
  • cottage cheese, drained
  • 1 egg
  • dried parsley and any other seasoning that you like to use in your cooking.
  • 1-2 cloves of garlic
  • Cheese.

Get your oven preheated to 375°. Now while you don't have to do this right at the start, I like to go ahead and get it going because I tend to forget about it until I actually need the oven if I don't. You're going to want to pull out a pan that is big enough to handle the amount of burger that you want to put into your sauce. Or cook your meat in two separate parts. Brown your burger up and season it to your liking.

Get a nice big sauce pot on the stove and dump in the spaghetti sauce, cut up your vegetables in it, and season accordingly. This is the part that you can go wild with, put whatever you want in to your sauce. Want mushrooms? YES! Onions?! uh DUH! Zucchini? Why the hell not?! So now you have your sauce started with red sauce and veggies making sweet love in your pot, is your meat done? Good! Throw that in there too! After you have everything in your pot cover it and let it simmer. When I say simmer, I mean simmer. We aren't trying to cook down the sauce, and we aren't trying to soften the vegetables. Do NOT forget that your sauce will be cooking for over 40 minutes in the oven and you don't want your veggies to be mushy. No one likes mushy veggies.

Now it is time to get your noodles cooked up. Don't you dare use the cheater pre-cooked noodles. That is blasphemy and punishable by death in these parts. Get a box of lasagna noodles and set them in some boiling water. Protip - put oil and salt in your water to make sure that your water doesn't boil over and to lightly season your noodles. Boil your noodles making sure to swish your noodles around every once in a while to make sure they don't stick. You're aiming for al dente noodles. Click the link if you don't know how to do that.

Drain your noodles and place them on a flat surface to cool slightly so that you can begin to assemble. Now is the time to put together your Ricotta cheese/Cottage cheese mixture. Grab a measuring device, heck it can be a spoon for all I care, you just need to be able to have 2 parts cottage cheese to 1 part ricotta cheese and 1 egg. Mix the 3 ingrediants
The way that I assemble is to put a layer of sauce down first, the noodles, then my ricotta cheese mixture, then sauce, cheese, and noodles. Then keep repeating the process. Usually you can get 2 full layers, maybe 3. 


Soo...We're looking at a formula that looks something like this
 (Repeat steps 2-5 until desired amount of layers):

1. Sauce
2.Noodle
3. Ricotta mix
4.Sauce
5. Glorious Cheese
6. Noodle

Oh yea, I should mention. The more cheese the better.

Cover that bad boy with foil, bake at 375° for 25 minutes then pull it out and rip the foil off like a crazy person. Bake for another 25 minutes. When the timer goes off pull it out and let sit for 15 minutes to set then eat like a king, or queen. 

Makes: This recipe can make anywhere from a single 13x9 pan that will serve 9 to 12 to as many pans that you can stand to bake and will serve a rather large crowd. This exact making served 7 people with leftovers going to 3 separate households. So a good bit.

Rating: 5/5 Credit must go to where it is due, this is my moms recipe and I grew up with it. I love this lasagna. I know a lot of people prefer nothing but meat and cheese and sauce, and some want theirs meatless with no veggies, or tons of veggies. But, whenever I have lasagna I have tons of veggies and tons of meat. No scrimping here.

I'll be back in a day or two for another post and I hope everyone had a wonderful weekend. It was gorgeous here despite the mountaineer loss. Vote in my Halloween poll! Only 2 weeks left! Leave a comment and share! Have a happy Monday everyone!

Sunday, October 7

Recipe Sunday - My World Famous Brownies


The seventh day of the week has arrived and so closes another week in our lives. And what does that mean? Recipe Sunday!! *Cheering* I know, I know, I'll take my bow now. And so along with Recipe Sunday comes another of my most closely guarded recipes, my Brownies. If you've never had my brownies, then get ready because I'm not waiting around for you to tie your shoes!

Gather the following:

  • 3/4 cup melted butter
  • 1 1/2 cups of Sugar
  • 1 1/2 teaspoon vanilla extract
  • 3 eggs
  • 1/2 cup cocoa powder
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips
Quick note about your ingredients - Use real sugar - I have yet to find the exact mix of everything to get the same taste without being sinfully unhealthy. While the one time that I did use a sweetner/sugar replacement the brownies turned out good but were not as good as they normally are. Next, I prefer to use imitation vanilla because it isn't quite as overbearing and has a slightly more mellow undertone, but that is just my preference. If you're used to cooking with real vanilla then go for it, but use less if you do. And last but not least, semi-sweet chips are best. Dark chocolate chips are too bitter, white chocolate make the final product wayyy too sweet and the milk chocolate make it too rich. Just my opinion, feel free to play around and experiment.

Time to get down to business, get your oven cracking, 350° is the goal here. Grab your 13x9 pan and grease it up. If you choose to use a smaller but deeper pan then you may want to split your batch in to 2 parts because while thick brownies are wonderful and all, make them too thick and you won't have anything but a hot batter-y mess on your hands. Literally.  

Grab yourself a large mixing bowl and throw your eggs, butter, sugar and vanilla in there. Beat it up! Grab your salt and baking powder and invite them to the party, keep mixing! Now here comes the messy part, flour first - keep mixing! Don't throw it all in at once! Be gentle, go slow. Once you have all of the flour in there, it should be smelling pretty tasty. Grab your cocoa powder and SLOWLY mix it in. Stir in your chocolate chips and pour that beast into your pan. Bake your beautiful creation for 20-22 minutes. Keep an eye on them! The key is to not overbake them, and don't pull it out too soon or you'll end up with a batter-y center. Let them cool ever so slighty, cut and serve. 

Obviously these are best with a big glass of milk and served warm. Congratulations you now have kick-ass brownies. 

Makes: 13x9 pan, you control how big you want to cut them and how many you end with.

Rating: 5/5. While I don't make my brownies often they are probably one of the best things I make from scratch.

I hope everyone had a good weekend and you are all ready for this week! Comment, share, and like, and don't forget my monthly poll on the right!