...






Kerrian’s Kitchen

KN, p. 197 “Kerrian’s Favorite Fruit Smoothies”

 

Blueberries have been sighted at the store! Sheila and I both love anything made with them – muffins, jelly, jam, syrup, cookies, pancakes – you get the idea. We buy as many berries as we can while the crop is at its peak, then freeze most of them to save for later in the year. There’s a special shelf set aside in our freezer just for blueberries.

 

This year, we happened to buy a small watermelon during the same shopping trip, so this morning we made watermelon-blueberry smoothies for breakfast. Wow! They were great.

 

Here are two of our favorite fruit smoothie recipes:

 

Watermelon-Blueberry Smoothie (pictured above)

 

Ingredients

1 cup frozen blueberries

2  1/2  cups cubed seedless watermelon

1/2 cup watermelon juice

pinch sea salt

 

Preparation

Use 16 oz (or bigger) blender.

Make watermelon juice by squeezing/straining 1 cup cubed watermelon through a medium-mesh strainer held over measuring cup.  Makes 1/2 cup juice.

Add blueberries, 1  1/2 cups cubed watermelon, watermelon juice to the blender.

Add pinch of sea salt to blender.

Blend until smooth, about 1 minute.

Serves 1

 

Blueberry Smoothie

Ingredients:

1 cup frozen blueberries

6 oz. canned pineapple juice

1/2  cup water

Pinch sea salt

 

Preparation

Use 16 oz. blender (or bigger)

Add blueberries, pineapple juice, water, and sea salt to blender.

Blend until smooth, about 1 minute.

Serves 1

 

Variations:

 

Sheila adds 2 Tablespoons almond butter and a scoop of protein powder to her blueberry smoothies to change them to protein smoothies.

 

Whether you prefer plain or fancy, I can report that nobody in our house died drinking either kind.  😉  Enjoy!

 

Photos by Patti Phillips

 

 

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Be Sociable, Share!

KN, p. 189 “Fifth Anniversary Thank You from the Kerrians”

 

Kerriansnotebook_FINAL copy

It’s with great pleasure that we thank you, the readers, for hanging out with us for five years.

 

We’ve taken some really amazing trips to American Civil War battlefields, endured fog and pouring rain on both American and international golf courses, been trapped in elevators, survived bomb scares, witnessed bloody crime scenes, and lived to tell the tales.

 

Some intriguing people have agreed to do interviews about their jobs and in the process, have opened the eyes of our readers far and wide about the rigors of law enforcement in its many forms.

 

Police Academies, Fire Fighter Academies, Emergency Medical Training Schools, Firearms Training sites, Criminal Investigation Facilities –  have all generously allowed us to take photos and chat with the instructors at length. Fascinating stuff.

 

We’ve met with Visiting Detectives – an assortment that included a psychic detective, a vegetarian detective, and a time-traveling detective from the 1800s. Sheila chimed in while they worked on puzzling cases with me. The Vegetarian Detective brought brownies. Yum.

 

Kerrian’s Notebook, Volume 1, which included stories from 2011 and 2012 no longer available on the website, was published in response to the readership that wanted the (over 50) stories from the first year collected into one ebook. Don’t have your copy yet? Click on the link and find it at Amazon: http://www.amazon.com/dp/B00HI6YBDG

 

You’ve made the journey fun. And then some.  🙂

During the years, we kept track of which posts were the most popular, which ones you kept visiting over and over again. For research? For another laugh? To prove a point? For some of you, all three. Here is the result.

 

Click on the links and take a look at your Top 10 Favorite Kerrian’s Notebook posts in reverse order thru 2016:

 

  1. Who are the Texas Rangers?” (p.144)

 

  1. Are all handcuffs yellow?” (p.68)

 

  1. What does a Texas Ranger do?” (p.145)

 

  1. How big is that jail cell?” (p.51)

 

  1. Kerrian’s Favorite Chocolate Cheesecake.” (p.45)

 

  1. 100 Ways to Die an Unnatural Death.” (p.100)

 

  1. What does a firefighter wear?” (p.119)

 

  1. I Like Pie.” (p.67)

 

  1. How many bodies at the scene?” (p.87)

 

And the most popular post?


  1. How to become a Texas Ranger.” (p.146)

 

Thank you, one and all!  🙂
Next time you’re in town, give us a call. We’re always happy to chat about the latest trip or the trickiest case. If you’re lucky, you might even meet one of the Visiting Detectives. There’s always a pot of coffee on and a piece of pie just begging to be eaten.

 

*Fingerprint photo taken by Patti Phillips at SIRCHIE, in Youngsville, North Carolina.

 

 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Be Sociable, Share!

KN, p.179 “Kerrian’s Favorite Gluten Free Pancakes”

 

GlutenFree2IMG_5714

Sheila and I really enjoy eating pancakes on the weekends, and even sometimes during the week for dinner. But then, who doesn’t like breakfast for dinner? One of our friends has started a gluten-free diet and asked Sheila if she had a gluten-free version of our pancakes. We didn’t at the time, but Sheila played around with the basic eggs, flour, milk, and butter recipe and came up with this one. We tried pea flour, but that batch wound up tasting like hummus.

 

There was lots of taste testing and I think the final version is pretty good served with butter and syrup. They are thin, not puffy.

 

An interesting discovery was that these can become a bread substitute by adding rosemary or other herbs to the mix. They don’t really stand up to a hefty sandwich, but work nicely as a substitute for rolls with dinner.

 

Kerrian's Favorite Gluten Free Pancakes
Author: 
Recipe type: Breakfast
Cuisine: Gluten-Free
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Ingredients
  • ½ cup tapioca flour
  • ½ cup white rice flour
  • 1 ½ cups brown rice flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • 2 cups cold water
  • ¼ cup almond oil
  • 1 teaspoon pure Mexican vanilla
  • 1 egg (can also be just the egg white)
  • 1 tablespoon softened margarine for coating frying pan – (butter will burn)
Instructions
  1. Mix all dry ingredients together.
  2. Slowly add water while whisking to keep the mixture from clumping.
  3. Add almond oil and whisk until thoroughly mixed.
  4. Add vanilla and whisk until blended.
  5. Add egg and whisk until mixed.
  6. Heat frying pan on medium, add margarine and spread to cover bottom of pan. As soon as margarine starts to bubble, begin to make pancakes.
  7. Flip when pancake edges begin to dry and surface bubbles.
  8. Done when lightly browned on both sides, about a minute or two each side, depending on the heat of your stovetop.
  9. Remove to plate and serve immediately.
  10. Making the herb-seasoned variety? Add a teaspoon of dried rosemary or other herbs to the dry ingredients. Prep and cooking is the same.
 

Recipe tips:

This gluten free batter should be stirred just before cooking each batch, since the rice flour tends to sink to the bottom of the bowl.

Can be reheated in toaster.

Can be frozen, but separate each with foil before putting in freezer containers.

If left in pile on covered plate in refrigerator, can be kept for four days.

 

Enjoy!  🙂

*Photo by Patti Phillips

 

 

Enjoy!Save

Save

Save

Save

Be Sociable, Share!