The sun hasn’t peeked through yet today, which lead me to wake up a bit late. I’ve been getting up around 7:40 lately, which is late for me, I don’t like it. I like to be up by 7. I may start setting my alarm if I can’t always count on the sun to wake me. My subconscious also seems to know when I’ve set an alarm and will wake me usually a couple minutes before it goes off. Our brains are cool.
Anyone else out there prefer being an early riser?
When I was a teenager, I don’ t think I saw the sunrise for years and years. I would sleep till 4 PM if I could. I think our bodies really do change and you require different kinds of sleep as you get older.
Being very curious I found this article from the National Sleep Foundation. Interesting!
So I haven’t yet had breakfast and it’s nearly noon. I picked something kinda complicated that takes time to bake and all so it’s somewhat my own fault. But I wanted blackberry bars. So that’s what I get. ^_^ Because now I eat what I really want. I’m willing to wait for what it is I want. If I settle for something else, I’ll feel unsatisfied and may get kinda bingey later. It’s happened before. So I have to make what I want. Hehe. Also, I’m not starving or anything. My stomach hasn’t even growled yet this morning.
Blackberry Ginger Bars
- 3 packages (6 ounces or 1 1/3 cup each) Driscoll’s Blackberries
- 1/2 cups granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- Pinch salt
- 1 cup all-pupose flour
- 1/2 cups oat flour or finely ground old-fashioned rolled oats
- 1/3 cups brown sugar
- 1/2 teaspoons salt
- 1/2 cups (1 stick) unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup old-fashioned rolled oats
- 1/2 cups all-purpose flour
- 1/4 cups toasted, skinned hazelnuts
- 1/4 cups brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1/2 teaspoons ground cinnamon
- 6 tablespoons unsalted butter, melted
- 1 1/2 teaspoons finely chopped orange zest
- Preheat oven to 300°F.Place rolled oats, all purpose flour, hazelnuts, brown sugar, granulated sugar, salt, ginger, cinnamon and orange zest in the bowl of a food processor and process until nuts are coarsely chopped. Pour mixture in bowl and drizzle with melted butter using your hands to combine and make small clumps.
- Combine blackberries, sugar, cornstarch, lemon juice and salt in a 2-quart non-reactive saucepan over medium heat. Stir until mixture comes to a boil and continue to simmer stirring constantly until fruit thickens slightly. Remove from heat.
- Bake frozen crust 40 to 45 minutes or until golden brown and firm to the touch. Remove from oven and increase temperature to 350°F.
- Spread 1-1/2 cups blackberry filling over crust and sprinkle evenly with crumble topping creating larger clumps if desired.
- Bake about 50 minutes or until golden brown, rotating the pan halfway through the baking time. Remove from oven and cool on a rack 10 minutes. Run a knife around the edge of the pan to prevent the bars from sticking. Cool completely and cut into bars.
- Butter or grease a 9-inch square pan.Stir together all-purpose flour, oat flour or ground oats, brown sugar and salt in a large bowl using a fork to combine and remove any lumps. Add melted butter and vanilla and stir until thoroughly combined.
- Press dough evenly into prepared pan and freeze 30 minutes.
*While I think these tasted great and were worth the wait, I would use fresh ginger next time in the topping rather than ground ginger as I felt I couldn’t taste it at all. I basically just ate this with a spoon straight out of the ramekin I made it in (I made a 1/4 recipe), but it could easily be cut into bars. The crust was yummy, I managed to not overcook it!
Havarti and Tomato Baked Tuna Melt
I mixed the tuna with light mayo, lemon juice and this amazing sweet Harry and David pepper relish. I added a little basil, salt and pepper. Then topped that with a few slices of tomato and Havarti cheese, baked it at 350 for half an hour (until the cheese was melty) and put it on this HUGE piece of bread. I’m still learning what kind of bread is best for sandwiches like this. ^_^ Really really good, if I get the right bread it will be even better.
Sourdough Stuffing with Pears and Sausage
- YIELD: 12 servings (serving size: about 3/4 cup)
- COURSE: Side Dishes/Vegetables
- 8 cups (1/2-inch) cubed sourdough bread (about 12 ounces)
- 1 pound turkey Italian sausage
- Cooking spray
- 5 cups chopped onion (about 2 pounds)
- 2 cups chopped celery (I didn’t have any, I used yellow pepper instead)
- 1 cup chopped carrot
- 1 (8-ounce) package presliced mushrooms
- 2 cups (1/2-inch) cubed peeled Bartlett pear (about 2 medium)
- 1 1/2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh tarragon
- 1 teaspoon salt
- 1 1/2 cups fat-free, less-sodium chicken broth
- 1/2 teaspoon freshly ground black pepper
Preheat oven to 425°.
Arrange bread in a single layer on a baking sheet. Bake at 425° for 9 minutes or until golden. Place in a large bowl.
Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage, and cook for 8 minutes or until browned, stirring to crumble. Add sausage to bread cubes, tossing to combine. Set aside.
Return pan to medium-high heat. Add onion, celery, and carrot; sauté 10 minutes or until onion begins to brown. Stir in mushrooms; cook 4 minutes. Stir in pear, basil, tarragon, and salt; cook 4 minutes or until pear begins to soften, stirring occasionally. Add pear mixture to bread mixture, tossing gently to combine. Stir in broth and pepper.
Place bread mixture in a 13 x 9-inch baking dish coated with cooking spray; cover with foil. Bake at 425° for 20 minutes. Uncover; bake stuffing an additional 15 minutes or until top of stuffing is crisp.
*Very good! I also added a bit a Feta to make it feel more like a main dish than a side dish. It still felt like a gigantic side dish hehe…but it was what I wanted and it was still good! I used up the rest of my clearance bread (I keep letting the last chunk of all the bread I buy go bad and I needed to stop doing that) and the very last pear. FINALLY! I didn’t throw ANY of them out this year! I’m proud!
I got one more of my projects finished! WOO HOO! But I had to give up my working out time to do it. Boooooo. But I’ll get to go tomorrow, maybe I’ll spend an extra half hour there or something to make up for it, I don’t know. I have to get 1 more of these projects done tomorrow too, so if I can get it done in a reasonable amount of time, I’ll treat myself to more time at the gym. ^_^ I feel bad about not going…but I was up and active while working. So it’s ok!
Exercise: 1/2 hour of yoga