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This week’s creation: Beefy Mushroom Soup

This is a great page with recipes for a lot of easy-to-make soups. The beefy mushroom is easy to make, but slightly bland, and pretty light.

Lessons learned: Add at least twice the amount of beef as the recipe calls for.

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Last night’s baking: Honey Wheat Cake with Cream Cheese Icing

Photo is not mine. Trust me, you do not want to see what mine ended up looking like. Honestly though, it still tastes really good, so I may make it again, but I will certain take to heart the 

Lesson(s) learned:

  1. Use the correct sized pan. One inch makes a huge difference. Especially to the cleanliness of the bottom of your oven.
  2. Baking soda can get old. Who knew.
  3. Remember to greASE THE PAN. COME ON.

And the journey continues.

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Last night’s recipe: Hard boiled egg.

Believe it or not, I’ve never hard boiled an egg before. I’ve only recently started eating them, since I used to hate them, but they’re so good for you! I eat them all the time now.

Lesson learned: Them eggs are hot forEVER when they’re done. Don’t wait until you’re starving to make one. 

(Photo not mine)

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Tonight’s cooking - Acorn Squash Bisque

Made from acorn squash from my garden! It turned out extremely well, although you’re supposed to blend it into a bisque, but I don’t have a blender… I think that’s sort of a crucial kitchen item. I should get one.

Lesson learned: Instead of scooping out the acorn squash, (which takes forever and succeeded in burning my fingers), just peel the skin off with a knife.

Building a Balanced Breakfast

Breakfast should provide at least one quarter of the calories you need for the entire day. Most nutritionists agree that a good breakfast contains the following ingredients:

  • At least one serving of  fiber
  • At least one fruit and/or vegetable
  • Milk or another source of calcium
  • Protein, i.e., from meat, cheese or eggs