Dandelion Tart

Two summers ago, I made a huge discovery.  Something biologists, botanists, teachers, plant experts, grandmothers, and five year old children have known all along.  The yellow dandelions are the same as the blowy dandelions.  How do I go throughout life...aware, alert, engaged, and let's face it, basically a genius, without recognizing this?

But for the 20 (that is a stretch) of you that read my blog, I wanted to make sure that this doesn't happen to you.  My friends have told me something along the lines of: "don't bother.  everyone knows they are both dandelions and you will just embarrass yourself."  I am telling you anyway!  I also just realized anyways isn't a word.  Please erase all instances of it on this blog pre-right now.  If I ever thought about it, I would know it was not a word.  I blame my use of it on my little sister who, in her early teens, would respond to my questions with "anyways."  Like that was the only word in the response.  Such baditude!  Example:  "hey cindy, how's your boyfriend?  can i meet him?  what is his favorite color?" gets the response, "anyways..."

So when I got dandelion greens in my CSA this past week, I was haunted by these dandelion memories.  I want to write more about my CSA later.  Early summer (or "spring" as some people call it) brings lots of greens.  I saw someone on FB post what they got in their CSA box and it incuded tomatoes, red peppers, fruit, a head of lettuce wrapped in plastic, and a lot more.  Well.  Ok.  They must live in magic land.  But whatever, if getting a box of surprise produce gets you cooking and eating veggies...I guess I don't really care where it comes from.  Mine comes from about 15 minutes away and IT IS THE CUTEST FARM EVER.

I cooked up all the greens I got in various ways.  I will try to post what I did with our huge box of greens.  But if you have any dark greens to eat up, try making a tart (or even a frittata if you want something quicker).  This tart is a whole wheat, olive oil, yeasted crust.  Considering I don't make tarts often, I can't really provide any proof that this was delicious.  I believe most tarts are made with butter, white flour, and no yeast.  The dough was extremely easy to work with.  I just mixed with a wooden spoon, kneaded a few times by hand, let it rise for an hour, and shoved it into a pie pan (I don't have a tart pan).

The inside of the tart is filled with a big bunch of blanched dandelion greens, mushrooms, Gruyere cheese, milk, and eggs.  I like that the whole tart only has 3 eggs, rather than a frittata which might have 9 or so.  There are a lot more veggies and then the crust is more substance.  I love to serve things like this with a green salad  (dressed with a mustardy vinaigrette).  You can use up your salad greens too!  Thanks to my local Sporthill Farm CSA for sharing this recipe with us!

Dandelion Tart

by Martha Rose Shulman via NYTimes

1 generous bunch dandelion greens, about 12 ounces
salt to taste
2 tablespoons extra virgin olive oil
1 small onion, chopped
6 mushrooms, sliced (about 1 cup sliced mushrooms)
1 or 2 garlic cloves (to taste), green shoots removed, minced
4 large or extra large eggs (I used 3 large eggs for my pie pan)
3/4 cup low-fat milk (I used between 1/2 and 3/4 of almond milk)
Freshly ground pepper
3/4 cup Gruyère cheese, grated (3 ounces)
1 yeasted olive oil crust (I used a pie pan)

Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water. Bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the dandelion greens. Blanch four minutes and transfer to the ice water. Drain, squeeze out excess water and chop.

Preheat the oven to 375 degrees. Heat the olive oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes, and add a pinch of salt and the mushrooms. Cook, stirring, for four to five minutes, until the mushrooms have softened and the onions are golden. Add the garlic and cook for another minute, then stir in the dandelion greens. Stir together for a minute, and remove from the heat. Season to taste with salt and pepper.

Beat the eggs in a large bowl. Brush the bottom of the pastry shell, and place in the preheated oven for five minutes. Remove from the oven. Whisk the milk into the eggs, add 1/2 teaspoon salt, freshly ground pepper to taste and stir in the cooked vegetables and cheese. Turn into the crust. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the heat and allow to sit for 15 minutes before serving. Serve hot or warm.

(Servings: 6, Prep time: 2 hrs, Cook time: 1 hr, Difficulty: Easy)

Whole Wheat Yeasted Olive Oil Pastry

Yeasted crusts are more rustic than French-style short crusts. They’re also easier to manipulate — they don’t crack and tear. Remember to roll this out thinly so that it doesn’t become too bready.

2 teaspoons active dry yeast
1/2 cup lukewarm water
1/4 teaspoon sugar
1 large egg, at room temperature, beaten
1/4 cup olive oil
1 cup whole wheat flour (I used whole wheat pastry flour and I have no idea what the difference is)
1 cup unbleached flour (more as needed)
3/4 teaspoon salt

Dissolve the yeast in the water, add the sugar, and allow to sit until the mixture is creamy, about five minutes. Beat in the egg and the olive oil. Combine the flours and salt, and stir into the yeast mixture. You can use a bowl and wooden spoon for this, or a mixer — combine the ingredients using the paddle. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn out onto a lightly floured surface, and knead gently for a few minutes, adding flour as necessary, just until the dough is smooth — do not overwork it. Shape into a ball. Place in a lightly oiled bowl, cover the dough tightly with plastic wrap, and allow to rise in a draft-free spot until doubled in size, about one hour.

Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into two equal pieces (or as directed in each of this week’s recipes). Shape each piece into a ball without kneading it. Cover the dough loosely with plastic wrap, and let rest for five minutes. Then roll out into thin rounds, as directed in each recipe, and line pans. If not using right away, freeze the dough to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.

Printable Version

foodforscot Ratings: 

Shanon (taste):  9/10
Scot (taste):  7/10
Effort:  4/5
Dishwashing Effort:  4/5

Stroganoff Meatballs

Listen.  I grew up eating Beef Stroganoff.  

(BTW, everyone on the East Coast starts important conversations with the command, "Listen".  Not only is it scary, it also causes me to not listen.  Because I am struggling inside with the fact that they told me to listen, implying that they were under the assumption that I wasn't actually intending to listen in the first place.  This all causes a lot of anxiety inside my Midwest soul and makes me doubt all things about my existence.)

For those of you who did not grow up eating Beef Stroganoff, it is basically mushrooms and beef cooked in a beef gravy made with sour cream.  Usually served over egg noodles.  This meatball recipe tastes exactly like the classic Beef Stroganoff dish, but I have to say I like it in meatball form better!

To make a long story short, my sister, Jen, told me I had to get this meatball recipe from my Aunt Linda.  See, Jen is a vegetarian and does not eat meatballs anymore.  So, she likes to live vicariously through me.  We were talking once and she was like, "do you remember those meatballs Aunt Linda used to make at all the parties at her house?  You HAVE to make them."  My Aunt Linda is a wonderful cook (and entertainer) and I always enjoyed anything she made.  I got the recipe from her in the summer, so it has taken me a while to get around to making them.  And man, they are SO good.  

This is also my first time baking the meatballs before letting them simmer in the sauce.  And I was pleasantly surprised by how incredibly tender they were.  It was no different from frying them in some oil.  And much easier.  Thanks so much Aunt Linda for a great recipe!

Stroganoff Meatballs

adapted from Aunt Linda and Uncle Dick

for the meatballs:

1 1/2 lbs. ground beef (85/15)

1/2 cup grated parmesan cheese

1/3 cup milk

1 small onion, finely chopped

1 egg, beaten

1 tsp salt

dash pepper

1 tbsp Worcestershire sauce

bread crumbs, as needed

for the sauce:

1 tbsp olive oil

3 tbsp butter

1 8-ounce package of cremini mushrooms, cleaned and chopped

a couple of handfuls of more exciting mushrooms, cleaned and chopped (I used shiitake)

salt and pepper

1 tbsp butter

3 tbsp flour

1/2 cup of red wine

2 cups of chicken stock

a few spoonfuls of sour cream

4 green onions, thinly sliced, for garnish

Make meatballs: Preheat the oven to 400°F. Combine all ingredients for the meatballs except for the bread crumbs. Once mixed together, add in a handful or two of bread crumbs in order to form the meatballs easily. You want to add as little of the bread crumbs as possible.

Form meat mixture into approximately 24 meatballs. Place on a baking sheet and bake for 15 minutes.

While meatballs are baking, make the sauce. In a large, deep skillet, melt together 1 tbsp of olive oil with 3 tbsp of butter. Add the chopped mushrooms and sauté until soft, about 10 minutes. Season with salt and pepper.

Add 1 more tbsp of butter and the flour. Cook, stirring constantly for about 2 minutes. Add the red wine and deglaze the pan. Cook and reduce down for another couple of minutes. Add the chicken stock, bring to a boil, reduce to a simmer and let cook for another 5-10 minutes.

After 15 minutes in the oven, remove the meatballs and when the sauce is ready, submerge the meatballs in the sauce. Let simmer for at least 20 minutes, but the longer the better. Add sour cream and keep warm on the stove or transfer to a crockpot until ready to serve. Serve over buttered egg noodles, on their own as an appetizer, with bread, mashed potatoes, or a baked potato. Top with green onions.

(Servings: 6-12, Prep time: 15 min., Cook time: 1 hr., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  3/5

Dishwashing Effort:  3/5

Beef Stir Fry

Did you have a nice Thanksgiving?  Don't answer that.  It is rhetorical.  Conversation starter type thing.  Breaking the ice because I am pretty much a horrible updater.  

I had a great T-giving.  I think I might pass on a few of the recipes.  I think technically I am supposed to wait to do that until next year.  Like right before next Thanksgiving.  But let's be honest, there is no way that is happening.  

Here is a recipe that I never thought I would be sharing!  Beef stir fry is one of the first dishes I made on a regular basis.  Mostly because it is something I grew up eating a lot.  I went through a phase from when I was maybe 10 until I was 15 where I did not like cooked vegetables.  I ate salads and raw veggies.  I have always loved veggies.  But when my parents made a stir fry, I have vivid memories of putting rice on my plate and picking all the meat out of the wok to put on my plate.  

Everyone has problems.

But I have not made beef stir fry in a LONG time.  I think I was 'over it' for the past few years.  After spending time with some friends over Thanksgiving, I learned that real Asians prefer Jasmine rice (small sample size...two).  No but, I always buy regular long grain white rice.  Jasmine rice is a long grain rice but less sticky.  I actually like sticky rice.  But if I am told to try Jasmine rice, then I am going to!

So, I thought I would make good ol' beef stir-fry and eat it over some Jasmine rice.  Instead of just stir frying everything together and seasoning with soy sauce and red pepper flakes like I normally do, I looked to see how other people make beef stir fry.  I came across this recipe and it is about ten times better than what I normally make.  Scot and I were really surprised by how good it was and the amazing leftovers.

Are you wondering if I liked Jasmine rice better?  Well, I am going to leave that TBD.  Definitely less sticky.  But I wasn't really paying attention to whether I liked it better or not because I was really into the beef stir fry.  

NOTES:

-Subbing chicken would definitely work, although I prefer beef in stir fry.  All veggies would also be delicious.  

-You can use the stir fry beef sold at the meat counter if you want an even quicker meal.  

-Any combination of stir fry vegetables would be just fine.  But beef and broccoli really are a match made in heaven.  

-I have a rice cooker and it completes my life.  

-Call me ghetto, but I secretly like garlic powder.  You could leave it out of the marinade and add freshly grated garlic to the sauce.

Beef Stir Fry

adapted from Taste of Home, Ruth Stahl

3 tablespoons cornstarch, divided

1/2 cup water, plus

2 tablespoons water, divided

1/2 teaspoon garlic powder

1 lb sirloin roast/steak, cut into thin strips (helps to put it in the freezer for 10-20 minutes before slicing)

vegetable oil

1 package of Cremini mushrooms, sliced

1 small yellow onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 small head of broccoli, cut into pieces

1/3 cup soy sauce (reduced sodium)

1/2 teaspoon red pepper flakes, or to taste

2 tablespoons brown sugar

1 teaspoon ground ginger or 1 tablespoon freshly grated

Cooked Jasmine or long grain white rice

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss.

Also, prepare the sauce by whisking together the soy sauce, red pepper flakes, brown sugar, ginger and remaining cornstarch and water until smooth. Set aside until you are ready to add it to the stir-fry.

In a large skillet or wok over medium high heat, stir-fry beef in oil until beef reaches desired doneness; remove from wok and set aside.

Add more oil and sauté mushrooms until they are very tender. Remove from wok and set aside.

Add more oil and stir-fry onion and peppers, about 4-5 minutes. Add broccoli and cook another 2-3 minutes. Return the mushrooms and beef to the wok and finally, add the sauce. Cook for a few minutes until the sauce thickens up. Serve over rice.

(Servings: 4, Prep time: 20 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Buffalo and Mushroom Pizza

After arriving home from a trip that was full of fun, subzero temperatures and failing at life...I needed to cook.  I needed some success in my life.  I decided to dig deep into my roots (Omaha, NE) and make a pizza that you can only find in the city of beef.  Although, I didn't use beef.  I wanted to make it seem like a big deal. 

See in Omaha, you can always get ground beef on pizza.  Also known as "hamburger".  It is weird.  But I love it.  Check out my Restaurant page; all the Omaha pizza joints listed have a hamburger pizza on the menu.  And the hamburger and mushroom combo is classic.  

Since I am a CU Buff, I decided to be fancy and use ground buffalo.  Not sure how mentioning that our mascot is a buffalo makes eating buffalo meat sound like a good idea.  

But really, did you know at the CU football games, a real life buffalo runs a circle around the field.  Cowboys (and sometimes girls) are holding various ropes to direct him.  It looks dangerous.  It also looks like there is no way those cowboys could run any faster.  And usually I fear for the cheerleaders lives.  

Did you also know that our fake buffalo mascot, Chip, has parents that come during Family Weekend?  I thought it was hilarious.  But I am kind of lame.  

Buffalo and Mushroom Pizza

pizza dough (1/2 of this recipe)

2 tbsp olive oil

1/2 a medium onion, diced

6-8 medium Cremini mushrooms, diced

1/3 lb of ground bison meat or ground beef

1 tsp olive oil

1/2-1 cup of tomato sauce

4 tbsp of Parmesan cheese, grated

1-2 cups of shredded mozzarella (I used whole milk)

salt and pepper

Place pizza stone in oven on middle/bottom rack and preheat to 500 degrees F for at least 30 minutes.

In a medium skillet, heat up the 2 tbsp of olive oil over medium-high heat. Add onions and cook for 2-3 minutes. Add mushrooms and cook until soft. Add meat and cook until just done or slightly underdone. Don’t overcook. Season mixture with salt and pepper.

Roll/stretch out dough. Using a pastry brush, brush the 1 tsp of olive oil on the outer rim of the dough. Spoon and spread out the tomato sauce on to the dough, leaving a half inch border around the edge. Add meat mixture, a layer of Parmesan cheese, and top with mozzarella. Bake for 10-15 minutes or until cheese and crust are golden brown.

(Servings: 4, Prep time: 30 min., Cook time: 15 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  7/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Mushroom Crostini with Goat Cheese

For the "Food as Art" potluck, I also made some mushroom crostini.  I really liked the idea of the mushroom topping.  I always tend to make a tapenade or a tomato topping.  The mushroom topping was pretty easy.  Just saute up a variety of mushrooms (I used a combo of crimini, white and shiitake), add some garlic and herbs, and throw it all in the food processor.  And what is nice, is that it actually tastes really good at room temperature.  I topped mine with some goat cheese. Of course.  Which worked really well.  To make it "art", I added some parsley.  I suppose it isn't the most art like dish, but that is ok.  

Mushroom Crostini

by Annie’s Eats

For the crostini:

24 thin slices baguette or other crusty bread

Olive oil

1-2 cloves garlic, halved

For the mushroom spread:

3-4 tbsp. olive oil, divided

1 lb. mushrooms, any combination, roughly chopped

2-3 cloves garlic, minced

1 tbsp. fresh parsley, minced

2 tsp. fresh thyme leaves

1/2 tsp. fresh rosemary, minced

1 tsp. coarse salt

Freshly ground pepper, to taste

Preheat the oven to 350° F. To make the crostini, place baguette slices in a single layer on a baking sheet. Lightly brush each slice of bread with olive oil. Bake 15- 20 minutes, until golden and crisp. Once the bread slices have cooled enough to handle, rub each crostini with the cut side of a garlic clove. Set aside.

To make the mushroom spread, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the chopped mushrooms and cook, stirring occasionally, until lightly browned and almost all of the liquid has evaporated, about 10 minutes. Mix in the garlic, parsley, thyme, rosemary and salt, cooking 1-2 more minutes, until fragrant.

Transfer the mixture to a food processor with the feed tube open to vent steam. Process until finely ground. With the processor running, add the remaining 2-3 tablespoons of olive oil, until the mixture is smooth and spreadable. Adjust seasoning with salt and pepper to taste.

Spread each piece of bread with a thin layer of the mushroom mixture, transfer to a platter and serve.

(Servings: ~10, Prep time: 20 min., Cook time: 12 min., Difficulty: Easy)

Printable Version

Some other "Food as Art" dishes (Homer Cheese/Salami tray, Curry Tree, Fruit and Yogurt Salad, Curry Elephant, Swirly pizza):

Risotto and Zucchini Fritters "Cooking Lesson"

Meet M and K. Last weekend, they asked me to give them a cooking lesson. See, a few weeks ago, potatoes were on sale at the grocery store. How much? 89 cents for 10 lbs!!! So, K and M did what anyone else would do, they bought 40 lbs and, of course, carried them home on their bikes. They have been eating these potatoes since. They have been very creative, making potato soup, french fries, twice baked potatoes, and a lot more. However, they told me that they have had several disasters in the kitchen and would like some help. Please note, their disasters were still eaten, they just suffered through them. I really couldn't have asked for two better students. (Pictured with vegetable bouillon cubes, it's fine)

Here is a summary of what we learned:

-don't wash mushrooms under water, just wipe with damp cloth...although this is controversial, Alton Brown supports washing them under water, I still say just wipe them, then you don't have to dry them

-if you are using the food processor for multiple things, rinse and dry in between

-salt releases the liquid in veggies, so does ringing them out in a clean, thin kitchen towel

-how to chop an onion (food processor-less)

-don't use the woody/hard stems when chopping the fresh herbs

-green onions are the whole onion, even the white part

So....we made risotto with sauteed mushrooms on top, a recipe from Pioneer Woman. I think it went well.

Risotto

by Pioneer Woman

2 cups Parmesan, Romano, Or Asiago Cheese (or A Mixture Of All Three)

3 cloves (to 4 Cloves) Garlic

1/2 whole Large Onion

1 Tablespoon Olive Oil

1 Tablespoon Butter

1 pound Arborio Rice

7 cups (to 8 Cups) Chicken Broth

1 cup (to 1 1/2 Cups) Heavy Cream

1 Tablespoon (to 2 Tablespoons) Chives, Chopped

Salt And Pepper, to taste

Grate 2 cups of cheese. Peel and finely dice 3 to 4 cloves of garlic. Dice 1/2 of a large onion.

Heat a large skillet over medium‐low heat and add 1 tablespoon of Olive Oil. Then add 1 tablespoon of butter. Throw in the garlic and onion and sauté for a couple of minutes until the onion is translucent.

Add 1 pound of Arborio rice and stir to coat the rice thoroughly. Adding 1 cup at a time, add 7‐8 ounces of chicken broth, stirring constantly after each addition. As soon as it appears that the rice has absorbed each helping of broth, add in the next helping. Do not stop stirring. This process will take at least 20 minutes. Rice is done when it no longer has a hard bite.

When more of the broth is absorbed pour in 1 to 1 1/2 cups of heavy cream. Next add the grated cheese and stir thoroughly. Add in plenty of fresh cracked pepper and about 1 to 2 tablespoons of chopped chives. Add salt to taste.

(Prep time: 15 min., Cook time: 45 min., Difficulty: Easy, Servings: 8)

Printable Version

We also made zucchini fritters, a recipe from Closet Cooking and Tzatziki (which I posted previously, here).

Zucchini Fritters

by Closet Cooking

2 cups zucchini (grated, and squeezed to drain)

1 handful fresh herbs (such as parsley, dill, mint; chopped)

1 green onion (chopped)

1/4 cup feta (crumbled)

1/2 cup flour

1 egg

salt and pepper to taste

2 tablespoons oil

1. Mix the zucchini, herbs, green onion, feta, flour, egg, salt and pepper in a bowl.

2. Heat the oil in a pan.

3. Spoon the zucchini mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.

(Servings: 2, Difficulty: Easy, Prep time: 20 min., Cook time: 30 min.)

Printable Recipe

Tzatziki

1.5 cups Greek yogurt

juice of 1/2 a lemon

1 garlic clove

1 medium cucumber (seeded and diced)

1/2 tbsp kosher salt

1/2 tbsp dill

black pepper

Put cucumber in colander, sprinkle with salt. Let stand 30 minutes. Drain and wipe dry. In food processor blend everything except yogurt together. Add mixture to yogurt. Taste and salt. Refrigerate for two hours before eating. (i.e. you should make this ahead of time!)

Printable Recipe

Ok, so you may be wondering why "Cooking Lesson" is in quotes? Or maybe you didn't notice? Well, approximately 1 hour into the cooking lesson, the doorbell rang. K left to get it. All of a sudden, in comes someone, we will call Klean K, kind of dressed up carrying all these sandwiches and talking about everything being dirty. I don't think I have ever been more confused in my life. Especially since K, M and Scot all seemed equally confused. Klean K continued to get out her panini press and explain that she was there to share the food she made. And continued to complain about how dirty everything was, and then she put on latex gloves. If you have no idea what I am talking about, trust me, I had no idea either. Then, we asked Klean K why she was dressed up??? She said, well we are going to a party after this, just thought we would stop by and share our Cuban sliders that we made. WHAT?!?!? You made Cuban sliders??? Why isn't your fiance All-Star A, dressed up??? She says, oh, I thought he was going to dress up an then he didn't (note: All Star A is wearing a Vikings sweatshirt and sweatpants that are stuffed to make him look really large).

At this point, the cooking lesson is only halfway through. If that. Somehow, we are supposed to continue the cooking lesson while mass chaos is erupting. So, we kinda did. Klean K just kept coming in and stirring the risotto like it was normal. And the two students, K and M with Scot, just continued to be "confused" about these people arriving.

Then, the doorbell rang again. And a bird type, red dressed man came in repeating, "ka-kaaaa" and began perching on chairs and couches. This is more or less when it got really weird. Let's call him Take-off T. He came in with Tell Tale T and Believer B. Tell Tale T had a notebook with him and was showing people different things in it. Believer B was preaching and was wearing a sweater vest. What was weirder...they brought food with them...jello cubes, greek salad, and corn fritters. I always make jello cubes and greek salad type things. And corn fritters from the bloggy???

Ok, I think, this is fine. Obv. something is going on, but at least I have these three: K, M and Scot. At that point, Scot starts racing people. Someone was eating something and he goes, I bet I could eat that faster than you. My first reaction was, Did you really just say that? My second reaction was, I've lost him. Then, M leaves and comes back with a shirt that he has written multiple eating challenges on (ex: drinking a gallon of milk, eating a tsp. of cinnamon, eating 6 saltines in 60 seconds). What? What does that even mean. People continue to come in and eventually we have: Priceless P, Paring P, Fidgety F, Righthand R, Reading R, and Hotshot H. Montona. They each brought dishes, including maple/dijon brussel sprouts, corn fritters, cabbage and fennel slaw, blackberry cheesecake, spring rolls, etc. Priceless P kept saying everything was an antique and worth a lot of money, Paring P was whittling sticks into different things and it never looked like anything, Righthand R kept saying she could see dead people, Reading R said he knew what everyone was thinking or "I knew you were going to say that", and Hotshot H Montana was Hannah Montana's forgotten sister, "Daddy broke my achy breaky heart".

At some point, I also lost K, who gradually became more and more confused. Almost to the point that it was impossible to continue any sort of cooking lesson, but somehow we managed.

Throughout all this, a few people said Happy Birthday to me. I didn't know if they were in character or not. Finally, Scot pulled me a side and gave me a note that explained what was going on. "Confused??? Well, SURPRISE and HAPPY BIRTHDAY Shapely Shanon!!! Welcome to your Surpise/Confusion Mystery Birthday Party!!!" It went on to explain that the cooking lesson was real and that K and M asked me to do it before this was planned. And that everyone made dishes inspired by me or my blog. And finally, this is a mystery party where everyone has a character to play and mine is described below.

Shanon: You are a fitness-healthy junkie. You are critical of EVERY recipe and dish you come across. You notice every health no-no, you comment on all the calories, fats, salts, etc. Of course, you know that it is not the cook's fault, but what they had to work with, and you'll show them an exercise routine to make up for the lack of healthiness in their recipe choice. You also like to make exercise fun. So you try to devise new ways to get people to exercise with you. Show them a dance routine, or teach them how they can stand up twice before getting up from a chair. You always stand up - sit down- stand up before you get up from your seat. You always open and close doors multiple times to get in that little bit of exercise and when you walk, you lift your legs really high then kick up your heels to burn a few more cals.

The other characters were really funny. One of the best was probably Take-off T, because he was this superhero bird half the time, and then all of a sudden he would change costumes and become a deaf janitor and start mopping the floor. He definitely was a huge source of confusion for me. K was a blind person, who wouldn't admit she was blind and was pretty much confused about everything. M was into eating contests but would always get full after one bite even though he thought he could eat a bunch. Scot was "Super Scot" and always had to one up everyone. If someone was stirring, he could stir faster. If someone was whittling, he could do it better.

As we finished cooking, people kept playing their characters and ate all the food:

Those are the brussel sprouts, Cuban sliders, spring rolls, my pasta salad (Scot made), corn fritters, cabbage/fennel slaw, jello cubes, and greek salad (left to right, top to bottom).

After eating was done, we all got together to solve the mystery, "who stole the cake?". We played a game of charades, which was set up to give us all the clues we needed.

After following about 20 clues, we found that the cake box was in the bike basket. And that the cake was in the shower!

Thanks everyone! That was really fun!!!! A special thanks to Scot, K and M for all their hard work in planning out the mystery and characters and the partay!