I have told you over and over that I don't like to bake cookies, but I baked for you.

Triple Chocolate Ginger Crinkles.

Rich chocolate cookies with just a hint of spicy ginger and dusted with powdered sugar. Each unique like a snowflake. All delicious.

Merry Christmas to you and yours. May you find peace and love in this holiday season.


Melt the butter and unsweetened chocolate, stirring until smooth.
Let cool for 10 minutes.
Meanwhile, preheat the oven to 350F; line baking sheets with parchment paper.
Beat the eggs and sugar together.
Whisk in the cooled butter and chocolate mixture.
Stir in the flour, cocoa, baking powder, baking soda, and salt until incorporated.
Stir in mini chocolate chips and ginger.
Place powdered sugar in a wide bowl.
Shape dough into 1-inch balls. (I found that using a cookie scoop to worked well.)
Roll each dough ball in powdered sugar to coat.
Place cookies about 2 inches apart on prepared baking sheets.
Bake 14-17 minutes, until cookies are puffed and cracked. (14 minutes made perfectly chewy cookies for me; 17 minutes yielded crisper cookies)
Allow to cool for a minute before transferring to racks to cool completely. (Yield: 3 dozen)

Want to drop a few pounds? Have I got a tip for you!

Schedule a tonsillectomy for December 5th.

I lost 10 pounds in just one week.

My jeans fit better. I can tighten my belt another notch. It is awesome. And, there was one point where I would have killed for a cheeseburger.

Before the procedure, several people, including one of my nurses the day of the surgery, shared their painful horror stories of recovery. Thankfully, mine wasn't that bad. The surgery was quick and uneventful. In just over an hour, I was back in my hospital room eating jello and chatting. Another hour or so, and I was on my way home. Unfortunately, a little motion sickness set in during the drive, but soon, I was settled on the sofa with Hubs and the pups watchful for my every need.

I actually even ate very well while my poor throat recovered. We had my husband's famous potato soup, Cheesy Grits with poached eggs, jello, baked potatoes mashed with butter and sour cream, baked sweet potatoes creamed with butter and cinnamon, jello, Pumpkin Pudding, a thrown together creamy sweet potato soup, oyster soup, jello, mashed potatoes, brussels sprouts boiled in salted water until tender, jello, homemade chicken tamales, Spinach and Potato Gratin, jello, homemade pear sauce (like apple sauce), Poached Salmon (minus the tartar sauce), homemade mango ice cream (from a friend), jello, beef and homemade noodles, Egg Drop Soup, runny Malt-O-Meal, and more jello. I learned that throwing a Capri Sun juice drink in the freezer for a bit made a great impromptu slushie that felt good on my sore throat, and I tried to time my meals around the optimal effectiveness of the pain meds. I couldn't eat a lot at any one time, limited to about one-half cup portions for most of the first week, and therefore my energy level was pretty low. But, I had all of my holiday decorating done, and took advantage of the down time to enjoy the sparkling lights and complete my Christmas shopping online from the comfort of the sofa.

As long as I was careful with my food choices and faithful to my medication, I didn't have a lot of pain; it was uncomfortable, but not horrible. But after a few days of soup and jello (and more jello), I was craving the cheesy crunch of nachos, a crispy thin crust pizza, and most of all a cheeseburger stacked tall with bacon, lettuce, and tomato. I tried making a pot roast, and while Hubs thoroughly enjoyed it with mashed potatoes and the accompanying onion gravy, it was a little rough on my throat. Likewise, most bread was difficult to swallow. Therefore, my usual standby sick meal of toast was off limits.

My biggest surprise was how much my teeth and gums ached (supposedly a side effect of the anesthesia?). For the past couple of weeks, I have been brushing my teeth at least 5 times a day because they feel better when clean. My dentist will be happy.

I also learned how many muscles in the throat are involved in a yawn. All I can say is, "Ouch!" Everything doesn't like to be stretched after a tonsillectomy surgery. I took that as a sign that naps were a requirement of recovery.

But, back to that craving for a cheeseburger. It was the first real food that I attempted after a little healing. I ate it all and enjoyed every tentatively swallowed bite, even if it was a little scratchy. The way my mouth watered, you would have thought it was filet mignon and lobster. Now, I am ready for more. Maybe lamb burgers?

I made these Greek inspired lamb burgers several times this summer and really appreciated the contrast of the cool and creamy tzatziki with the garlicky burgers. Crumbles of feta, thinly sliced red onion and tomatoes, and shredded lettuce take this burger over the top of any plain old cheeseburger. Meal-sized burgers are stuffed into the pocket of a pita, but they are perfect bite-sized appetizers when stacked as little sliders with mini pitas. I am so glad that my troublesome tonsils are gone, my throat is on the mend, and I can enjoy Greek Lamb Burgers On My Plate. (But let's hope I don't gain back those 10 pounds.)


Preheat grill.
Moisten bread with milk in a bowl.
Mash to form a paste, and combine with shallots, garlic, min, oregano, salt, and pepper; mix well.
Add the ground lamb and carefully combine. Do not over mix, or burgers will be tough.
Form into 4 to 6 burgers patties
Drizzle patties with olive oil and rub to coat.
Grill patties, about 4 minutes on each side.
Serve in a pita pocket with crumbled feta, thinly sliced red onion and tomato, shredded lettuce, and tzatziki. (serves 4-6)


Combine all ingredients. 
Cover and chill for about an hour for flavors to blend.

i double dog dare you

to do something unexpectedly kind

for someone else

maybe someone you don't even know

just do it

don't hesitate

do it today

do it tomorrow

do it always

be kind

our world needs more love

a lot more love



Preheat oven to 400 degrees.
Line a baking sheet with parchment; spray with baking spray.
Unroll dough onto parchment.
Spread HALF of the cream cheese spread over HALF of the dough, leaving a half-inch border.
Sprinkle with HALF of the Parmesan and 2 tablespoons of the parsley.
Using the parchment as an aid, fold the plain half of the dough over the side spread with cheeses.
Spread remaining cream cheese on the top.
Arrange one row of zucchini down one long side of the dough.
Arrange one row of red onion slices beside the zucchini in the middle of the flatbread.
Arrange a final layer of zucchini on the other side of the onions.
Sprinkle with the remaining Parmesan and parsley; season with salt and pepper.
Bake about 24 minutes, until bread is puffed and golden brown on edges.
(Serves 4-6 as a meal or 12 or more as an appetizer.)

Hubs and I had grand plans for this year's Thanksgiving.

Travel.

Family.

Fun.

Thankful for so much.

But, those plans derailed.

Instead of travel, family, and fun, the plans for Thursday will be very small.

We are still thankful for so much,
perhaps even more than before.

Now, I am looking at a cozy meal for just Hubs and myself. 

We still NEED turkey, dressing, and pie.
I haven't decided if we will have Chiffonade of Brussels Sprouts or Green Beans in Mushroom Sauce.
Hubs won't touch cranberry sauce, but I am not ashamed to like the canned variety.
Double (or is it triple) carbing it with mashed potatoes and gravy seems to be a given.
Butternut squash always played a part in my childhood holiday meals, but with just 2 of us at the table this year, I think that the marshmallow-topped richness of Twice-Baked Sweet Potatoes might be a better fit.

Not such a small meal after all.
Not so small thanks for all our blessings.


Heat oven to 350 and line the bottom with foil.
Rub each sweet potato with oil and prick with a fork 5 or 6 times.
Roast the potatoes on the oven rack for about 1 hour, until tender.
Allow to cool slightly.
Cut each potato lengthwise and carefully scrape the flesh in a large bowl.
Mash with the butter until smooth.
Stir in maple syrup and cinnamon. 
Season with salt and cayenne pepper to taste.
Fill 8 sweet potato shells (discard the additional skins) with the mashed mixture and arrange on a baking sheet.
Press mini marshmallows onto the filled sweet potatoes.
Bake the potatoes for 10 to 15 minutes until heated through.
Turn on the broiler and broil the potatoes about 1 minute, until the marshmallows are toasted.
Serve immediately. (Serves 8)

I started this post yesterday and was feeling quite down. Hubs and I don't have children, but do have 2 miniature dachshunds. Those pups love us, and we love them. Ace and Sissy are our family.

During a routine vet appointment a few months ago, Sissy was diagnosed with a significant heart murmur. At the time, I acknowledged the doctor's concern and noted the symptoms he listed as possibilities. However, a real issue seemed far off as she continued to tear around the yard, roll in the leaves, chase her brother, bark at the neighbor kids, cats, and squirrels, and insanely lick my toes every time she passed me at my desk.

Since then, there were a few episodes of lameness in her front leg and some heavy panting after exertions, but our lively Sissy was for the most part, still her wild, crazy, and very vocal self.

Until this weekend.

Late on Friday night, Sissy did her usual charge up the stairs to her kennel at bed time. When I caught up with her, I found her hind legs frog-legged behind her as she sprawled helplessly on the floor. She was dazed, breathing heavily, and lethargic. Her whole body shook as she attempted to take in air. After a bit, she did seem more coherent, but her breathing remained labored. Even though we had experienced the trauma of spinal issues with our first dachshund, Rudy, it was, honestly, quite scary...especially as the heaving with every breath continued into the next day.

Saturday, there was was a call to the vet and meds followed by an emergency trip on Sunday when Sissy still gasped for each breath. New meds have been started to help alleviate the fluid that the congenital heart failure has caused to build up around her heart and lungs.

Yesterday, when I started this post, our little lady still didn't have any energy and hungrily gulped for the oxygen her body needs. I was blue. Very blue.

However, after a worry-filled but calm night, she was much better this morning. The diuretic means she is making frequent trips out through the puppy door, and with each trip, she seems a bit more herself. Earlier today, she was barking her fool head off at a piece of trash the wind had blown into the fence. While there is no cure for her condition, I do think this is a sign that we are on the mend.

It hurts to see the baby of the house struggle. I feel helpless, but will do my best to make her comfortable and ease her suffering. I owe her that and so much more.


Combine sour cream, mayonnaise, lemon juice, and Agave syrup.
Whisk in just enough Half and Half (or milk) to develop the desired salad dressing consistency.
Season with salt and pepper.
Crumble bleu cheese into the dressing and stir to combine.
Cover and refrigerate at least 4 hours for flavors to blend.

So...in case you didn't know, I have been contributing semimonthly at South Dakota Magazine for almost a year. However, in poor blogger form, I have neglected the updates here On My Plate.

Let's do a quick catch-up with a rundown of my columns from last summer and so far this fall...


I also waxed poetically about the beautiful corn crops that later were destroyed by the drought. Thankfully, there was still some sweet corn for Fresh Corn and Radish Salad.

July brought my dilemma regarding what to take to the Antiques Roadshow and a Strawberry Rhubarb Upside-Down Cake.

Later, I cried for cucumbers to be made into Refrigerator Pickles...which led to a friend gifting me with more cucumbers than I knew what to do with in August. I now have refrigerator pickles as well as several other versions canned on my food storage shelves.

Zucchini was loud and proud in August with a rich and creamy Zucchini Alfredo

...AND sweet and delicious Zucchini Oatmeal Sandwich Cookies making the pages of the South Dakota Magazine website.



I whined about the difficulty of finding some ingredients here on the prairie and shared the recipe for the ever spicy Andouille Sausage and Shrimp Skewers in September.

Maintaining that level of heat with the kick of my Basic Salsa for Canning was easy.

I admitted to not really loving crock pot cooking, but making a concession for Chipotle Pork earlier this month. 

And, just this past week, I started looking ahead to the holidays and meal planning with Green Beans in Mushroom Sauce.




There you have it...a round-up of what I have been sharing through South Dakota Magazine. Hopefully, I can be a bit more faithful with updates in the future.

A friend sent me a text message last week.
It was a photo of his sushi lunch with an FYI that the green Play-Doh was spicy.

I.
was.
jealous.

I love sushi.
I want sushi.
I crave sushi.

The nearest sushi is a 3-hour drive away.

I need sushi.
...and the spicy green Play-Doh.

Wasabi Tuna Salad Rolls will have to do, for now.

In a small bowl, combine the wasabi, soy sauce, and mayonnaise.
Stir in the green onion and tuna.
Top the tortilla with a layer of spinach leaves.
Spread the tuna salad evenly over the spinach.
Tightly roll the tortilla to enclose the salad.
Slice into 1-inch thick pinwheels. (Yield: 1 sandwich)

In this age of technology, we have weather apps, financial apps, shopping, maps, email, instant messaging, Words with Friends, Draw Something, Facebook, Twitter, Instagram, Kindle, iTunes, and (of course) Angry Birds downloaded on our smartphones to inform and entertain us at any time, day or night. We are constantly connected. That little screen puts anything we want in the world in the palm of our hands.

Hubs has a poker game that he plays during his down time. However, when he registered, all of the user names that he usually prefers were taken. Tongue in cheek, he tried "Sissy Sue," the name of our little, female dachshund, and it was accepted. He went with it.

The other day while we camped out waiting for a very delayed doctor's appointment, Hubs pulled out his phone and started gambling. It was then that he confided that although it was a free online game, he had never had to jump through hoops to earn the fake cash to play. Men around the world gifted "Sissy Sue" with fake money presents all the time.

Men.
using a poker game phone application.
want.
my.
husband.

They like the idea of a delicate, little player at their table. They think he is cute.

I am sure they don't picture a stocky, 6'4", bearded farmer when they send Sissy Sue the cash to play another hand. That old cartoon with the overweight man in boxers sitting at a computer screen pretending to be a sexy, 20-something female is burned into my mind.

I don't know if I should be amused or scared.

Today is my husband's and my wedding anniversary.

Just as we have spent so much of our lives together, we don't have grand plans.

It will be a quiet night in the comfort of our home.

I will cook something simple, but (hopefully) delicious.

After a long day of working, he will probably fall asleep in his chair.

There is a Zucchini Cake with Cream Cheese Frosting baked with the last monster zucchini from this year's garden.

And tomorrow, we will start building another year of our lives together. 



Cook bacon in a large cast-iron skillet until crisp.
Remove from pan, chop, and set aside.
Reserve 1 tablespoon of bacon drippings in the pan, and increase heat to high. (The pan needs to be screaming hot to properly sear the scallops.)
Pat scallops dry with paper towels (wet scallops don't sear), and season with salt and pepper.
Add scallops to the hot pan and cook 2 1/2 minutes per side, until done.
Transfer to plate and keep warm.
Reduce heat in pan and add onion and garlic.
Saute until onion is tender, but be careful not to burn the garlic (burnt garlic is bitter).
Add the spinach in batches, stirring and cooking until wilted.
Season with salt and pepper to taste.
Divided spinach equally between 4 plates, top with bacon, and serve with scallops. (Serves 4...but, truthfully, only 2 of us ate it all with a crusty baguette and a nice bottle of wine.)

Many years ago, I met a friend for lunch. That sounds like a simple thing, but she and I lived almost 3 hours apart. While she returned to my hometown regularly, I didn't have the opportunity to travel in her direction very often.

On this particular instance, I found myself attending a training session in a town very near hers. Plans were made, and after I picked her up at her workplace, she directed me to a favorite lunch spot. There, I relied on her recommendation of seafood pasta salad loaded with vegetables for our light, but filling lunch.

That day, I felt like a grown-up for one of the first times. At the time, I held a successful full-time job, had car payments and a mortgage, and along with my husband, was on the fast track to take over financial responsibility for his parents' farm. Certainly, all of those things should have made me feel mature, but I often felt like I was just pretending. Each day was a dress up game of trying to not let anyone in on the fact that I was just a scared kid.

I don't remember what we chatted about as I sat across from my friend and lunched on a fresh and lovely salad. I don't even remember the salad exactly. I just know that I felt mature, content, happy, and confident.

These days, I seem to alternate between being a grown-up, playing one, and wondering what old person has taken over my mind and body. It is a crazy balance of knowing what I should do, wondering how to do it, and not wanting to do it at all. However, I am not too concerned. I think that all of us pretty much feel this way most of the time.

I decided to try to play grown-up this summer and put together my own version of a Grilled Chipotle Shrimp Salad. The one thing that I found distinctive about that long ago salad was the inclusion of lettuce with the pasta. That combination was new to me, and I really liked the crisp contrast. I have swapped the ranch dressing for a more sophisticated chipotle and lime, but kept lots of veggies to keep it all light. It is a perfect salad to reminisce on back when we were grown-ups.



Heat grill or grill pan to medium-high heat.
Combine the salt, pepper, chile powder, and garlic powder in a bowl and toss the shrimp to coat.
Brush the grill with olive oil and cook the shrimp for 2 minutes on each side, or until done.
Set cooked shrimp aside to cool while prepping other ingredients.
Whisk mayonnaise, chipotle, lime juice, and cumin in a bowl and set aside for flavors to meld.
Toss celery, onion, radishes, cilantro, cooked pasta, and lettuce together.
Add shrimp.
Drizzle with dressing and toss to coat. (Serves 4.)

The truth is...
I love to eat cookies.

I don't love to bake them.
However, this classic Oatmeal Chocolate Chip Cookie recipe makes all the frustration worthwhile.

Don't forget your cookie scoop. It makes dropping the dough onto the baking sheet so easy. Also, if you get bored with baking, throw the dough into the fridge. It keeps well for about a week, and a few freshly baked cookies each day is always true love.



Preheat oven to 375F.
Cream sugars and shortening together.
Add water, eggs, and vanilla. Mix well.
Add dry ingredients and mix until well blended.
Stir in chocolate chips.
Using a cookie scoop, drop onto a parchment or Silpat lined baking sheet. (Alternatively, grease the baking sheets.)
Bake for 8 to 10 minutes.
Allow to cool on baking sheet for a minute before moving to racks to fully cool. (Yields 6 dozen cookies, approximately.)

Today, I discovered 2 watermelons nestled among the pumpkins on my front porch.

The watermelon fairy was here.

And, what do you do when life gives you watermelons?

Make Watermelon Margaritas.

Luckily, the weather man isn't paying any attention to the fact that it is almost October. 80-degree days are perfect for sipping a cocktail on the patio.


Combine watermelon, tequila, sugar, lime juice, and Triple Sec in a blender; process until smooth.
Rub the rim of glasses with a lime wedge and invert onto a saucer filled with sugar to coat.
Fill the glasses with crushed ice, add margarita mixture.
Garnish with additional lime wedges. (Serves 6)

It's my birthday, and there have been a few tears.

It's number 42. Wow. I can't be 42. I demand a recount.

But then, I think about a long-time friend who this summer lost her battle with cancer just days before her own 42nd birthday.

I think about how she charged forward with life and plans until the very end. Passion filled her, and she embraced every moment, even as her body betrayed her.

She didn't get to see number 42.

I am 42 years lucky. Ups and downs. Love and loss.

Always fortunate for another day. Another year. Another birthday.

I am 42 years lucky to have today and believe in tomorrow.

There are no tears for Grilled Steak and Onions with Balsamic Sauce...except maybe when you slice the onions.


Melt 6 tablespoons butter in a heavy saucepan.
Add minced shallot and cook until translucent.
Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup.
Remove from heat. (Balsamic will separate at it stands.)
Prepare grill. (Gas or charcoal, but I prefer charcoal.)
Peel onions and slice into 1/2-inch-thick rounds.
Drizzle with oil and season with salt and pepper, being carefully to keep rings intact.
Season steaks with salt and pepper.
Grill onions until tender, turning frequently, and again being careful to keep rings intact. (You may skewer onions to make this easier.)
Move onions to cooler area of grill to keep warm.
Grill steaks to desired doneness.
Transfer steaks and onions to platter; cover and let rest.
Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer.
Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth.
Season with salt and pepper to taste.
When plating, drizzle sauce over steaks and onions. Serve with additional sauce on the side. (Serves 4)

Peaches.
Prosciutto.
A baguette.
A grill.

That's all you need.

Trust me.

It is just peachy.


Prepare grill. (Gas or stove-top work, but charcoal instills a nice smokey flavor.)
Cut each peach in half and remove pit.
Slice the baguette.
Brush the slices of baguette and the cut side of the peaches with olive oil.
Grill 3-5 minutes until grill marks develop.
Arrange bread and peaches on platter with slices of prosciutto. 
Enjoy a slice of peach on a piece of the grilled bread with the salty prosciutto.

I spend a great deal of time in late summer and early fall canning the produce from my garden. Preserving the harvest fills my pantry shelves for those long, cold days of winter.

One day as I simmered, and ladled, and processed jars of goodness, my husband joined me in the kitchen. I  was pulling finished jars of salsa from the hot water bath and listening to the satisfying "pop" of the sealed lids when he said, "Thank you." At first, I thought he was just especially grateful for my spicy dip that he loves with chips. And, he was. However, his thanks held another meaning.

He shared the story of helping an aunt can jams and jellies as a kid. When the aunt heard the snap of the processed jars, she responded with a "Thank you" each time. It was a fond memory for my husband, and good reminder for me. The garden and subsequent canning are a lot of work, but I am thankful for them. I am thankful for all they provide. Delicious sauces, salsas, juices, jams, jellies, and pickles fill my basement shelves. Shallots, onions, and garlic hang in bunches. Squash are in baskets. Dried peppers and herbs are jarred for seasoning future dishes. Still more herbs and a few vegetables are housed in the freezer. We will eat well this winter. "Thank you" seems more than appropriate.

I don't grow blueberries or limes, but that didn't stop me from stirring up some Blueberry and Lime Jam. Spread on toast, or warmed and poured over pancakes, it is certainly another sweet reason to be thankful.

Combine blueberries, juice and zest of limes, and water in a large, heavy pot. 
Cook over medium heat for about 10 minutes, until berries soften and release juices.
Add the sugar and stir to dissolve.
Heat to a boil and cook for about 4-5 more minutes.
Add pectin, and boil for about 2-3 more minutes until thickened.
Remove from heat.
Ladle into sterilized jars, leaving 1/2 inch head space and seal.
Process for 10 minutes in a water bath. (Yield: approx 6 1/2-pint jars)
(If you are unsure of the canning process, there are many informative sites online. I am not a canning authority.)

When I was growing up, I loved Orange Push-ups from Schwan's. Occasionally, I was offered a dish of a lovely, citrus, frozen treat at the home of my mother's elderly friend. These refreshingly chilly desserts were always called, "sherbeRt."

Sher-Bert.

Bright, fruity ice cream.

Sherbert.

Sometime early in the course of my first full-time job of adulthood, the second R disappeared. It became a phantom during our afternoon calls to the local Dairy Queen to learn which flavor of SHERBET was available that day.

Sher-bet.

I had picked up early on that although my southern bred parents said, "warsh," there was not an R in "wash." It took a little longer for the realization that "sherbert" was actually pronounced "sherbet."

Regardless of how you may articulate it, the Bing Cherry Sherbet that I whipped up this summer was delicious. Creamy, fruity, and rich. Made without an ice cream maker. Yes! Without an ice cream maker. Lusciously easy...although a bit time consuming due to the freezing/whipping process. But, worth it.

Sherbet.



Prepare an ice-water bath; set aside.
Stir 2/3 cup sugar and water together in a small saucepan.
Bring to a boil, stirring occasionally.
Transfer syrup to a medium bowl and place bowl in ice-water bath.
Let syrup cool completely, stirring frequently.
In a large mixing bowl (I used the metal bowl of my KitchenAid mixer.), whisk together sour cream, heavy cream, milk, salt, and the syrup.
Transfer to freezer (I put the entire bowl in the freezer.).
After 30 minutes, remove from the freezer and whisk mixture vigorously for 2 minutes (I used my stand mixer.).
Return to freezer.
Repeat whipping every 30 minutes until sherbet is the consistency of whipped cream and whisk leaves a trail, about 3 to 4 hours.
Meanwhile, put cherries, remaining 2/3 cup sugar, and lemon juice in a large pot.
Heat over medium-high heat, stirring occasionally, until cherries begin to break down and juice thickens, about 30 minutes.
Transfer to a bowl and allow to cool completely. (Warm cherries will destroy the delicate, frozen sherbet.)
Gently fold cherry mixture into sherbet until just combined. (I left swirls of the juices through the sherbet.)
Cover surface of sherbet with parchment paper and freeze in covered container until set, 4 to 6 hours. (Serves 8-10)