I haven’t cooked in a few days due to a heavy schedule of extra-curriculars, and I can’t face another dinner of leftovers/cold cereal/frozen pizza/restaurant.
Because I’m cooking for my column tomorrow, I was just sifting through books, magazines and e-mails for contenders.
The recipe-choosing process for my printed Loaves & Dishes column can take a while. The dishes have to be appealing, fresh and interesting, but not terribly exotic, expensive or overly time consuming. It can’t be horrible in the nutrition department, and when possible needs to incorporate timely ingredients, meaning in the growing season and/or holiday categories. It also needs to be photogenic.
Deep breath.
My criteria for blog posts, though, is much more flexible: If I want to make it, it qualifies. Sometimes I’m able to make them immediately, other times they fall into my rainy day pile.
Cold Peanut-Sesame Noodles escaped the arduous L&D process to find life here as a simple, summer weeknight dish. In fact, I want to make it tonight, so it more than qualifies.

Sometimes foods get hot, white hot, as in rockstar hot, and they’re all you hear about in the foodie community for months, even years, as chefs jump on the wagon and churn out creative ways to use them. For example, you might have heard a little about bacon there for a while …
Now, thanks in part to recent Subway commercials, but a long time coming with the rise of southwestern and Latin American cuisine, avocados have hit marquis food-media status.
Consider this slideshow, 17 unbelievably delicious ways to stuff an avocado, from www.hellawella.com.
Every idea looks better than the one before it, many of them jumping off the twice-baked potato concept, highlighted by a BLT stuffed avocado, avocado with poached eggs (poached eggs are another white hot food), baked avocado salsa, baked avocado this, baked avocado that.
How about Cilantro-Lime Jalapeno Chicken Salad in Avocado? Mmm hmm. That’s what I’m talking about.
Incidentally, my husband went to Subway to get a sandwich with avocado and complained that they don’t give you enough. It remains to be seen how much would constitute enough avocado in my house, but armed with these ideas, I’m planning to find out.

Thanks to everyone who entered the drawing for “150 Best Desserts in a Jar,” by Andrea Jourdan. The winner is Wendy McKeen. I’ll pop it in the mail today.

If you are not Wendy McKeen, you are eligible for the drawing for “Living Paleo For Dummies,” by Melissa Joulwan and Kellyann Petrucci.

You’ve probably heard of the new-ish healthy living concept referred to as the “paleo” or “caveman” diet.
This might be you: “Oh, please, can fad diets get any weirder? What the heck is a caveman diet?”
Here’s me: “Yeah. What you said.”
Well, to be fair, it’s not really that weird. The idea is based on eliminating refined and processed foods, as well as grains and dairy, from the diet and eating whole foods such as meat and fresh fruits and vegetables like our hunter-gatherer ancestors.
Proponents of eating this way claim all the usual benefits of any diet or lifestyle: lose weight, reduce inflammation, fight heart disease, cancer and diabetes and just overall feel better inside and out.
And there’s nothing to say its proponents aren’t absolutely right. We’ve all known for a while that eating Pringles, Twinkies and cheesy poofs weren’t going to score any points with our doctors.
But there’s a lot more to the paleo lifestyle than cutting Oreos and just the fact that there is a “Living Paleo for Dummies” is proof enough that the movement has gained significant traction, and a quick perusal offers up some doable tips and recipes that are more than just food for thought.

To enter the drawing, send an e-mail to jennie.geisler@timesnews.com, including your NAME, MAILING ADDRESS and NAME OF THE BOOK you want. I’ll pick one out of my “hat” next week.

In the meantime, grab your club, don your animal skin and make Club Sandwich Salad. (Sorry paleo people. I couldn’t resist) This one grabbed my eye because I’m a club sandwich fanatic. Perhaps I need to try it without the bread …

CLUB SANDWICH SALAD
4 strips high-quality, nitrate-free bacon
1 head green or red leaf lettuce, torn
2 large cucumbers, peeled and thinly sliced
12 ounces cooked boneless, skinless chicken breast, diced
2 ripe tomatoes, diced
1 ripe avocado, diced
1/2 medium red onion, thinly sliced
1/2 cup fresh parsley leaves, coarsely chopped
1/3 cup Ranch dressing, (a paleo-friendly homemade recipe, which requires a paleo-friendly homemade mayonnaise can be found in the book)
1. Cut the bacon crosswise into 1/4-inch wide pieces and place in a large, cold skillet; turn the heat to medium-high, and fry the bacon until it’s crisp, about 3 to 4 minutes. Remove bacon from pan with a wooden spoon and drain on a paper towel.
2. Divide lettuce among four plates and line rim with cucumber slices.
3. In a large bowl, gently toss chicken, tomatoes, avocado, red onion and parsley. Divide on top of lettuce-cucumber bed.
4. Drizzle each serving with Ranch dressing, sprinkle with bacon and serve immediately.
▀  Per serving: 309 calories, 13 grams fat, 8 grams fiber, 33 grams protein, 17 grams carbohydrate, 972 milligrams sodium, 78 milligrams cholesterol
Values are approximate.

John, my husband and father of our son, J.R., has simple tastes. All it really takes to wow him is a baked pie crust. Someday I swear I’m just going to make a plain one and serve it to him.
But not this week.
He waits patiently all year for me to bring home a fresh-picked quart of strawberries, pour in some of that ready-made Marzetti glaze-gloop, and fill up that all-important crust. But his patience ends there.
As is the problem with salsa, soup, pizza, meat, etc., he has no concept of the need to let food rest, cool, set or chill. He thinks the second I put my knife down or turn off the heat that it’s time to load up his plate. He burns his mouth at least once a week.
I think pies are best when they’re just barely warm and they really need a couple of hours to get that way, but I don’t think his year-long patience will stretch that far. But whatever, it’s his day. If he wants runny filling and a scorched tongue, so be it.
For his special day Sunday, I want to try this Strawberry Pie from www.seriouseats.com, recommended by Marnie Mead, in hopes of
elevating the experience beyond the gloop. I’m in the mood for a challenge, and want to see if I can make something even better than that one-off shortcake I touted Monday.
(I did pick up a couple tubs of the glaze gloop, just to have it on hand in case the challenge goes over my head. Maybe I’ll make another pie crust too, for his breakfast or something.

Hey, there. Sorry about my radio silence last week. I was at home trying to wrestle a vegetable garden into the ground. I got it in, late but better than never. With any luck, at least some of the tomatoes will be ready before the snow falls.

Between the weeding, and the weeding and the weeding, I made time for those precious local rubies gracing our presence right now. I simply cannot lay off the local strawberries.
I picked up four quarts on Saturday, and when I left for work this morning, there were about 12 berries left.
Here’s what happened:
After hitting the fruit stand, I went to the grocery store for a huge box of Cheerios, because that’s my favorite first-strawberry ritual.
Then I broke out a Marzetti’s chocolate dip and my son and I made huge messes of ourselves dipping them.

Then I made my quickest, favoritist mid-June treat:

JENNIE’S STRAWBERRY “SHORTCAKE”
1 quart of strawberries, sliced, leaves removed
1 tablespoon sugar
1 1/2 cups Bisquick (Yes, I use Bisquick. No, I’m not proud of it).
1/2 cup milk
1 or 2 cups fat-free half-and-half
Whipped topping of choice
1. Preheat the oven to 450 degrees.
2. Toss the strawberries with the sugar and set aside. Note: Local berries don’t usually really need the extra sweetness, but it draws out some of the juice, which soaks into the biscuits and makes me happy.
3. Stir the Bisquick with the milk until it’s thick and sticky.
4. Spray a baking sheet with cooking spray and spoon the dough into 5 4-inch mounds on the sheet.
5. Bake 7 minutes, remove from oven and let them cool.
6. Take a biscuit, break it in half, put it at the bottom of a cereal bowl. Top with a bunch of prepared berries and pour in 1/4 half and half.
7. Top with whipped topping and serve.

P.S. I also made a pitcher of strawberry banana smoothies, and I learned that those really require drinking straws. Not really that into frothy pink mustaches.

P.P.S. I have no plans to slow down. Next up: Father’s Day Strawberry Pie. I may have to practice a few times …

I’ll admit that I drink a lot of diet pop. Too much. Perhaps much too much. I rationalize this by saying Diet Coke is better than other habits, such as smoking, bingeing and shopping.
I drink so much that my husband actually suggested buying a carbonator kit so I could make my own. Now, there’s no way I’m going to be able to replicate Diet Coke at home, but I do love alternative summery beverages — sparkling or not — such as lemon- and limeade, sangria, Crystal Light and the like — which might make for bubbly fun for a patio night.
I don’t know if it’s $80 fun, but fun anyway.
My citrus-ade craving probably started a couple of weeks ago when I was in possession of several limes that didn’t have any specific destination, and my son wanted to use my citrus squeezer/dish to juice them. So I let him squeeze them all while I made a simple syrup by heating 2 cups water and adding 1 cup sugar and stirring until the sugar dissolves. Added ice, juice and served it up. Incredible.
At long last, my point is that Lemon Soda with Bay Leaf Ice Cubes reached out of the computer and grabbed my hand and made it hit the “print” button. For now, I’ll have to use the suggested sparkling water from a bottle.
(As for the bay leaf ice cubes, I don’t know. Maybe. But the Lemon Soda is definitely headed into a glass near me.)
It might also serve as a tasty foil for any clear liquor, such as Absolut citron … but you didn’t hear that from me.

Thanks to everyone who entered the drawing for “As American as Shoofly Pie,” by William Woys Weaver. The winner is Gay D. Cook. I’ll pop it in the mail today.

If you are not Gay D. Cook, you are eligible for the drawing for “150 Best Desserts In A Jar,” by Andrea Jourdan.
The paperback is full of highly doable but inspired ideas in sections devoted to “Warm and Comfortable,” such as crumbles, cobblers, steamed puddings, custards and soufflés.
“From the Fridge,” including sections for “deliciously creamy” “Not Your Mother’s Jell-O,” trifles, freezer stuff and sweet soups, parfaits and more.

To enter, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. I do not share or store this information.

The first recipe in this book that caught my eye looks long, but it’s no more difficult than making batter and baking it in jars instead of a pan.
DOUBLE CHOCOLATE AND CHILE PUDDING CAKE
3/4 cup packed brown sugar
1/2 cup unsweetened cocoa powder
1 cup boiling water
3/4 cup all-purpose flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/2 cup milk
2 eggs, beaten
2 tablespoons butter
1/2 teaspoon hot pepper flakes
1/2 teaspoon vanilla extract
1/2 cup sour cream
1 package (3.9 ounce/110 grams) instant chocolate pudding mixture
3/4 cup chocolate chips
1 bar (3 ounces/100 grams) milk chocolate, cut into 6 pieces
2 teaspoons smoked sweet paprika
1. Butter insides of 6 8-ounce wide-mouth jars and preheat oven to 350 degrees
2. In a bowl, whisk brown sugar with cocoa powder. Pour in boiling water and whisk until smooth.
3. In a large bowl, whisk together flour, granulated sugar, cocoa mixture and baking powder. Add milk, eggs, butter, chile flakes and vanilla; whisk until well combined.
4. In another bowl, whisk together sour cream and pudding mix. Pour into flour mixture and mix quickly. Fold in chocolate chips.
5. Pour mixture into prepared jars. Place a piece of milk chocolate in the center of each pudding. Place jars in baking pan, spaced apart and not touching the sides of the pan, and add enough hot water to come halfway up the sides of the jars. Bake 25 to 30 minutes, or until cakes are just firm when gently touched but still jiggly in the center. DO NOT OVERBAKE. This dessert should remain gooey.
Sprinkle with smoked paprika and serve immediately.
– “150 Best Desserts In A Jar,” by Andrea Jourdan

Barbecued recipes can kill your diet. They often call for fatty meat, oil-based sugary marinades, and crispy skin.
Well, I’m not sure how Better Homes and Gardens managed this, but All-American Barbecue Chicken will only set you back 182 calories per serving.
One key to keeping those numbers low is removing the skin and replacing it with a monstrously favorite marinade of onion, butter, brown sugar, mustard, cider vinegar, pepper, Worcestershire, lemon juice and a smidge of cayenne.
Try to say that 10 times fast. On second thought, don’t bother. Just make it.
While Memorial Day picnics might be over, that was only the start of the heavy barbecue season, and this dish would qualify as a main dish for any gathering of hungry meat lovers, such as me and my husband.
Admittedly, it’s hard for me to figure the serving size, since drumsticks’ weight can vary a great deal. You’ll have to do the math when you know how many drumsticks you’re making and divide that by 14 to figure out how much meat will equate the nutrition values compiled by BHG.

Thanks to everyone who entered the drawing for “Wicked Good Burgers,” by Andy Husbands, Chris Hart and Andrea Pyenson. The winner is Patty Mazzarese. I’ll pop it in the mail today.

If you are not Patty Mazzarese, you are eligible to enter the drawing for “As American as Shoofly Pie: The Foodlore and Fakelore of Pennsylvania Dutch Cuisine,” by William Woys Weaver.
The hardback book is half entertaining cultural history and half recipes that will make your eyes widen. Delicious-looking ones such as Ham-And-Cheese Dumplings, the requisite Honey Shoofly Pie, as well as Peach and Yellow Tomato Pie, appear right next to Sour Marinated Rabbit and Stewed Squirrel. Those last two might be delicious, too, but I haven’t had the pleasure …

To enter the drawing, send an e-mail to jennie.geisler@timesnews.com, including your NAME, MAILING ADDRESS and NAME OF THE BOOK YOU WANT. I do not share or store this information.

Since we find ourselves at the beginning of patriotic celebration season, I thought you might like to see a Pennsylvania Dutch take on the venerable apple pie.

APPLE SCHNITZ PIE
Pastry for one 9- or 10-inch (double crust) pie
3 cups boiling water or cider
8 ounces tart apple Schnitz, (dried apple slices), see note
2 tablespoons potato starch (can use cornstarch)
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
2 cups sour cream
1/2 cup sugar
1 tablespoon unsalted butter
1. Pour the boiling water over the schnitz. Cover and let stand 4 to 6 hours or overnight until the Schnitz are soft. Drain and chop into lima-bean-size pieces, then place them in a large work bowl.
2. Combine the potato starch, brown sugar, cinnamon and allspice, working the mixture with a fork to create fine crumbs. Take out 1 tablespoon of the crumb mixture and set aside.
3. Line a 9- to 10-inch pie dish with short pastry. Dust the Schnitz with the brown sugar mixture and arrange the fruit in the pie shell, pressing down with a spoon so that the Schnitz fit together closely.
4. Mix the sour cream and sugar and spread this evenly over the fruit.
5. Combine the reserved tablespoon of brown sugar mixture with the butter and work this to a crumb texture. Scatter the crumbs over the top of the pie.
6. Bake in an oven preheated to 350 degrees for 40 to 50 minutes.
Serve at room temperature.
Note: If the supermarket doesn’t have dried apple slices, you might find them in a bulk food store such as Grammy’s in Girard.

Don’t be sad. You’re not alone. Memorial Day picnics loom large over the heads of everyone trying to lighten up.
Big juicy hamburgers, sausage, hot dogs, will rolling off the grill, and Aunt Evy’s brownies are sure to appear next to your sister’s potato salad.
Trying to make room for everything without blowing your pant buttons is more than a challenge. It’s often a lost cause.
Ever had a turkey burger at a cook-out? Yeah, how was it? Dry, bland, with a side of sneer by the grill master?
Well, one of my favorite Foodie websites, www.epicurious.com, offered up these Spicy Turkey Burgers today, and the ratings — by serious foodies — gave it an average of 4 forks, the best rating you can get on anything, even big juice hamburgers.
75 serious foodies can’t be wrong, right?
Well, they caught my attention at least. Many reviewers suggested adding breadcrumbs to help hold them together, and the other ingredients look yummy AND healthy, not an easy thing to pull off.
If you’re going somewhere else for dinner, make the patties and take them with you. You might have room for that brownie after all.