Salmon Four Ways

Yesterday was the highlight of the winter season for Mrs. BA - the Spaghetti Dinner at our local church, for which I currently serve as the President of the Men's Club.  We had a banner day - serving up spaghetti and all the trimmings to nearly 500 of our friends in town.  Tomorrow night, we will observe Shrove Tuesday (Mardi Gras) with the Annual Pancake Supper at the Methodist Church, also in town.  Then in March, we will dine at a Lenten Fish Fry, also at the church.

The dinner schedule at the Launchpad has been somewhat disruptive of late, with both LBA and SoBA out at basketball practice on several nights during the week and then basketball games on the weekend.  We haven't been eating very well - except when we manage to get out to organized events, so we need to try and get back on a better schedule with the end of basketball season this weekend (at least until baseball season starts).

We really should eat more fish too.  The whole clan likes salmon. Via BuzzFeed.

Poached Salmon
INGREDIENTS

• 6 ounces skinless salmon fillet
• Salt, to taste
• Pepper, to taste
• Peppercorns, to taste
• 1 lemon, sliced
• Fresh thyme

PREPARATION

1. Fill a pan with enough water to submerge a fillet. Bring the water to a simmer.
2. Add salt, peppercorns, sliced lemon, and thyme to water.
3. Add salmon, cover the pan, and cook for 20 minutes.
4. Remove salmon from pan, and season with salt, pepper, and fresh lemon.
5. Enjoy!

Pan Fried Salmon
INGREDIENTS

• 6 ounces skinless salmon fillet
• Salt, to taste
• Pepper, to taste
• Olive oil
• 1 lemon, sliced
• Fresh thyme

PREPARATION

1. Heat oil in a nonstick skillet.
2. Season salmon with salt and pepper.
3. Lay the salmon on the skillet and watch the color rise to about two-thirds of the way up the salmon. Flip the salmon once and cook until done to taste, roughly 2-4 minutes longer.
4. Serve with lemon and thyme (optional).
5. Enjoy!

Baked Salmon
INGREDIENTS

• 6 ounces skinless salmon fillet
• Salt, to taste
• Pepper, to taste
• Olive oil
• 1 lemon, sliced
• Fresh thyme

PREPARATION

1. Preheat the oven to 400˚F/200˚C.
2. Cover a sheet pan with foil or parchment paper.
3. Drizzle olive oil on the salmon, then season with salt and pepper. Top with lemon slices and thyme.
4. Bake for 10-12 minutes. (The salmon should flake easily with a fork when it’s ready.)
5. Enjoy!

Parchment Wrapped Salmon

INGREDIENTS

• Parchment paper or aluminum foil
• 6 ounces skinless salmon fillet
• Salt, to taste
• Pepper, to taste
• Olive oil
• 1 lemon, sliced
• Fresh thyme

PREPARATION

1. Preheat the oven to 400˚F/200˚C.
2. Fold the parchment paper in half, then open up.
3. Lay down the salmon. Drizzle oil and sprinkle salt and pepper. Lay lemon slices and thyme on top of the salmon.
4. Fold the parchment paper over the salmon, and cinch the paper together by folding it over itself along the edges.
5. Bake for 13-15 minutes or until internal temperature of salmon reaches 145˚F/63˚C.
6. Enjoy!

Coffee Flavored Cake

The Brave Astronaut was having LASIK surgery yesterday and missed getting Monday's recipe out on time - so it's coming out today.  I'm off shortly to my first post-op appointment - I will say that the procedure went very well and I can see without glasses (or contacts), although my need for readers is much more pronounced.  But I knew that was coming.

Here's a recipe to help keep my eyes open,  From A Cookie Named Desire via BuzzFeed.

COFFEE FLAVORED CAKE WITH WHIPPED MOCHA GANACHE
PREP TIME 55 MINS
COOK TIME 30 MINS
TOTAL TIME 1 HOUR 25 MINS
A rich and moist coffee flavored cake that tastes just like your favorite cup of coffee in cake form. Finished with a mocha ganache for a truly decadent treat.
Serves: 1 layer cake 

INGREDIENTS
Coffee Cake

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon ground nutmeg (if using fresh nutmeg, cut in half)
• 2 tablespoons instant espresso powder
• 2 cups sugar
• ½ cup vegetable oil
• 1 cup milk, room temperature
• 1 cup room temperature brewed coffee
• 2 eggs, room temperature
• 2 teaspoons vanilla

Whipped Mocha Ganache

• 2 cups heavy cream
• 1 - 2 tablespoons instant espresso powder (depending on the intensity you like)
• pinch of salt
• 16 oz semisweet chocolate 

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Grease and flour two 8" round cake pans.
2. In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, espresso powder, and sugar together. Stir to combine well.
3. In a separate bowl, add the oil, milk, coffee, eggs, and vanilla. Whisk well until completely combined.
4. Slowly add the flour mixture to the wet ingredients in three batches, mixing gently between each addition.
5. Evenly distribute the batter between the baking pans and bake for 25 - 30 minutes, or until toothpick comes out clean when inserted in the middle. Allow to cool in the pans for about 20 minutes. Gently run a knife between the cake and pan, then gently remove and allow to cool completely on a wire rack. Cover and chill in the refrigerator for at least an hour, preferably overnight.
6. Heat the heavy cream, espresso powder, and salt in a saucepan until it is starts to boil. Remove from heat and add the chocolate. Allow to sit for 10 minutes, then stir to melt the chocolate and combine with the cream. Do not stir until after the 10 minutes or else the frosting will end up grainy! Chill in the refrigerator until completely chilled. At least 3 hours, preferably overnight.
7. Pour the ganache in a mixer and whisk on high until doubled in volume and light in color.
8. Cut the two cakes in half to make four even layers. Slather the whipped ganache on each layer of the cake and layer the cakes on top of each other. Run an offset spatula on the sides of the cake to smooth the ganache on the sides.

Strip Steaks with Blue Cheese Better

Tomorrow is Valentine's Day, so at the grocery store on Saturday, I bought some nice strip steaks and fingerling potatoes to make a nice dinner for Mrs. BA (and LBA and SoBA, too).  Life of course, intervened, and dinner last night didn't materialize.  Given the boy's basketball practice schedules and I'm out at several meetings this week - we'll see about squeezing this in one night this week. From Fine Cooking.

New York Strip Steaks with Blue Cheese Butter
The stout flavor and aroma of blue cheese have always been a steakhouse staple as a salad dressing. But in recent years the blue cheese has moved from the iceberg to the red meat. This recipe gives you the basis for making compound butters, which are nothing more than butter blended with flavoring agents to add another dimension to your food. If you’re not a blue cheese fan, you can totally leave it out, or use rosemary, thyme, or an even stronger cheese if you desire.

For the blue cheese butter:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 4 oz. crumbled blue cheese, preferably Maytag or Point Reyes
• 1/4 tsp. granulated garlic
• 1/4 tsp. freshly ground black pepper, or more to taste

For the steaks:

• 4 8- to 10-oz. New York strip steaks, 1 to 1-1/2 inches thick
• Olive oil
• Kosher salt
• Freshly ground black pepper

To make the butter, blend the butter, blue cheese, garlic, and pepper together in a medium bowl. (A fork is a good tool for doing this. If you wish, you could use a hand mixer.) Pack the butter in a small container and refrigerate until needed. The butter can be made several days in advance and even frozen.

Allow the steaks to stand at room temperature for 30 minutes before grilling. Brush olive oil over both sides of the steaks and season generously with salt and pepper.

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Place the steaks on the grill, close the lid, and cook for 4 to 5 minutes per side for medium-rare. Add a minute or two to each side for medium; subtract a minute or two from each side for rare. Remove from the grill and let rest for at least 5 minutes. Smear at least a tablespoon of the butter over each steak and serve.

Roasted Fingerling Potatoes with Fresh Herbs and Garlic
from the Food Network
Total: 25 min 
Active: 5 min 
Yield: 2 to 4 servings
Level: Easy 

Ingredients 

• 2 pints fingerling potatoes 
• 2 sprigs fresh rosemary 
• 2 to 3 sprigs fresh sage 
• 3 sprigs fresh thyme 
• 6 cloves garlic, left unpeeled 
• 3 tablespoons extra-virgin olive oil, plus for sheet pan 
• Salt and pepper

Directions
Preheat oven to 500 degrees F and place a baking sheet inside to heat.

Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Brownies with Raspberry Swirl

I like brownies.  I usually am satisfied with the Ghiradelli Brownie Mix from Costco.  But if these came out of Mrs. BA's kitchen, I would be fine with that.  From the Washington Post Food Section, February 1, 2017 [link].

Brownies With Raspberry Jam Swirl
These not-too-sweet brownies from an easy batter rely on cocoa powder and don’t require you to melt chocolate (meaning no double boiler or questions about cacao percentages). The raspberry jam can be replaced by another flavor of jam or by nut butter (such as fig jam, cherry preserves, orange marmalade, peanut butter or almond butter). You can, of course, just leave the brownies plain. 

Make Ahead: The brownies can be stored in an airtight container for up to 3 days at room temperature (or in the refrigerator, which will make the texture fudgier). 

Servings: Tested size: 16 servings 

Ingredients 

• 2 large eggs, lightly beaten 
• 3/4 cup sugar 
• 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled 
• 2 teaspoons vanilla extract 
• 2 tablespoons strongly brewed coffee or espresso, at room temperature 
• 1/2 teaspoon kosher salt 
• 3/4 cup unsweetened cocoa powder (may use Dutch-process) 
• 1/2 cup flour 
• 1/4 cup raspberry jam (may substitute any flavor jam or peanut butter) 

Directions
Preheat the oven to 325 degrees. Spray an 8-inch square pan with baking spray (flour and oil), and then line it with parchment paper (two overlapping rectangles work well) so that there’s enough paper left hanging over the edges. Spray the parchment in the pan as well.

Combine the eggs and sugar in a mixing bowl and whisk for about 2 minutes, until thick and pale yellow. Whisk in the melted butter, vanilla extract, coffee or espresso and salt. Add the cocoa powder and flour, stirring until just incorporated.

Pour the batter into the prepared pan, spreading it evenly. Dollop the jam evenly over the batter. Use a skewer or the tip of a paring knife to swirl the jam into the batter a little bit. The goal is for the brownies to have bites of jam, not to have raspberry jam-flavored brownies (meaning don’t stir it in completely, just swirl it).

Bake for about 30 minutes or until set throughout (test by jiggling the pan) and a toothpick inserted in the center comes out with only a few wet crumbs and not raw batter (try to avoid inserting the tester into a raspberry swirl). Let the brownies cool in the pan for at least 15 minutes; then lift the brownies out of the pan and let them cool completely, if you can bear it, and cut into 16 even squares.

Serve at room temperature.

Sheet Pan Fish and Chips

Mrs. BA is one to order fish and chips if it's on the menu. Her usual follow-up question is if they are made in house, she's a stickler. Maybe I can put these on the menu at the Launchpad.  Thanks to Simply Recipes for the recipe.  I might even get SoBA to eat it.  Now to put tartar sauce on the Wegman's list.

Sheet Pan Fish and Chips
Prep time: 15 minutes
Cook time: 40 minutes
Yield: 4 to 6 servings 

Ingredients

• 6 tablespoons vegetable oil, or more if needed 
• 2 1/2 pounds potatoes (3 large or 6 medium), unpeeled (I think that butter/yellow would work best - thought I'll probably use russet)
• 1 teaspoon salt 
• 1 cup Panko, or other unseasoned dry white breadcrumbs 
• 1/2 teaspoon ground black pepper 
• 2 pounds firm-fleshed white fish fillets, skins removed (I've got some flounder in the freezer)
• 1 tablespoon chopped fresh parsley 
• 1 lemon, cut into wedges, to serve 
• Tartar sauce, to serve 

Instructions

• Preheat the oven to 450F. Arrange 2 oven racks in the top and bottom third of the oven. Line 2 baking sheets with foil and coat with olive oil (about 1 tablespoon per baking sheet) or with nonstick cooking spray.
• Prepare the potatoes: Quarter the potatoes lengthwise into 8 spears. In a bowl, toss the potatoes with 2 tablespoons of the oil and 1/2 teaspoon salt. Spread the potatoes on the baking sheet with their wedges pointing up, if possible, so the cut sides are exposed 
• Roast the potatoes on the lower rack in the oven for 40 minutes. Turn pan after 20 minutes of cooking and move the potatoes around the sheet pan
• Toast the breadcrumbs in a heavy skillet over medium high heat. Add the panko (no oil needed), and lower the heat to medium. Stir frequently, for 10 to 15 minutes or until a deep golden brown. Remove the skillet from heat. Add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper into the panko breadcrumbs until well coated. Transfer the crumbs to a shallow bowl.
• Cut the fish into large strips. Rub with remaining olive oil. 
• Coat the fish with the panko until well coated. Place the fish on the second baking sheet, spaced slightly apart. 
• When the potatoes are almost done (about 15-20 minutes remaining), bake the fish for 10-20 minutes, depending on thickness, until the fish is firm and the coating is starting to brown.
• Serve the fish and chips, sprinkle with parsley, serve with lemon and tartar sauce.

Lighthouses

The Brave Astronaut has a thing for lighthouses. In fact on our recent trip to Legoland, I may have bought this. As we all seek shelter in a port away from the storm - here are some lighthouse photos to soothe you.

Or maybe you're looking to get away from it all - and you want to go and live in a lighthouse?  It may not be the life you think it is.  Read more here.

If you live here in the DMV, maybe you'd like to visit some of the local lights.  Here's a list.

1. Turkey Point Lighthouse - Elk Neck State Park 4395 Turkey Point Rd., North East, MD 21901: The 35-foot-tall tower was built in 1833 to direct ships along the Elk River toward the Chesapeake and Delaware Canal. Perched atop a 100-foot cliff, the lighthouse remains the highest beacon on the bay. Its light can be seen for 13 miles. Another thing that sets Turkey Point apart is that four of the keepers were women, which was remarkable for an era when the physical labor and extreme isolation were seen as conditions only tolerable for a man. The last keeper, Fannie Mae Salter, was appointed after the death of her husband in 1925. In her early 40s, she initially was told she was too old for the job. It wasn't until President Calvin Coolidge stepped in that Salter was allowed to stay. She went on to serve until her retirement in the late 1940s - a feat that earned her the title of last civilian female keeper in the country. The light was automated in 1948 and now runs completely on solar energy. In the spring of 2007 the stairs were rebuilt in the same way they were in 1833, and visitors can climb to the top for a spectacular view. Interesting fact: The cliffs around the lighthouse appeared in Clint Eastwood's 1997 film "Absolute Power."
2. Concord Point Lighthouse 100 Lafayette St., Havre de Grace, MD 21078: This 36-foot-tall tower of granite, with three-foot-thick walls at its base to the 27 steps in the spiral staircase, is not the quaint striped beacon many think of when they romantically picture a lighthouse. But it's absolutely worth a visit. The tower was built by John Donahoo, a legend among Chesapeake Bay lighthouse lovers: He is responsible for building 12 lighthouses on the bay, including Concord Point in his home town of Havre de Grace in 1827. His lighthouse was built to mark the entrance to the Susquehanna River. Despite Donahoo's request to be keeper, the honor went to War of 1812 hero John O'Neill. The responsibility was kept within the family with O'Neill's son, daughter-in-law, grandson and great-grandson each tending the light. The keepers' residence, 200 feet from the tower, went through several reincarnations during its history, including stints as a bar and restaurant. It went through a renovation in 1990 to restore it to its 1884 glory and now serves as a museum and gift shop. Interesting fact: The current light comes from a 100-watt bulb.
3. Seven Foot Lighthouse S. President Street and Eastern Avenue, Pier 5, Baltimore, MD 21202: Seven Foot Knoll is a screw-pile lighthouse, meaning it was suspended above water on long cast-iron pilings screwed into the sea floor. It was built from 1855 to 1856 at the mouth of the Patapsco River and named for the shoal that it marked. Approachable only by boat, it also served as a home for the keeper and two assistants. So how did the bright red, 220-ton circular goliath end up on a pier in Baltimore? After the light was automated in the late 1940s, the structure succumbed to the elements and was retired. The Coast Guard donated the structure to the city, and in 1988, over the course of two days, Seven Foot Knoll was moved to its present location. Original features have been preserved, while interpretive exhibits have been added. Visitors can climb to the watch room (ladder access to the beacon is restricted) and take in a view that includes Federal Hill, the Domino Sugar factory and boats docked in the harbor.
4. Lightship 116 Chesapeake E. Pratt Street and S. Gay Street, Pier 3, Baltimore, MD 21202: The Lightship Chesapeake is docked at pier 3, near the Seven-Foot Knoll lighthouse. First used in 1930, the ship was a movable aide used to direct maritime traffic everywhere from Fenwick Island Shoal in Delaware to the waters off Cape Henry. During World War II it aided in the war effort off the Cape Cod Canal. It was decommissioned and since 1971 has served as a floating museum. Interesting fact: The lightship has a gallery of photographs of dogs that served as mascots on Navy and Coast Guard ships from the 1880s through the 1950s.
5. Fort Washington Park 13551 Fort Washington Rd., Fort Washington, MD 20744: It is easy to overlook the squat, 32-foot-tall wooden tower on the Maryland shore of the Potomac River. One's eye naturally goes toward the mammoth fort atop the hill looming behind it. History views the structure in a similar light. George Washington picked the location as a prime spot for a fort to protect the fledgling nation's capital. Subsequent forts were built around the same spot to reflect military advancements and to protect the city. But as maritime traffic along the Potomac River increased and the size of ships grew during the 1800s, a light was needed to direct ships away from shallow water near the shore. Before a beacon was installed, the military was calling the shots. Secretary of War Jefferson Davis approved the light so long as it was "not within any of the fortifications; and the light keeper shall be subordinate to the military command." Two other beacons preceded the one that visitors see today. Interesting fact: The first beacon was an 18-1/2-foot-tall post with a light on it, installed in 1857.
6. Chesapeake Bay Maritime Museum 213 N. Talbot Street, St. Michaels, MD 21663: Hooper Strait lighthouse, now at home on the grounds of the Chesapeake Bay Maritime Museum, once guided ships through dangerous waters between Tangier Sound and the Chesapeake Bay, 40 miles to the south. The screw-pile cottage was actually the third light used at that location. Beginning in 1827, lightships were used to direct the boats, and in 1867 the first screw-pile lighthouse was built. That lasted only a decade before icy floes carried it away in January 1877. The keepers nearly went down with the house, evacuating at the last minute on a small boat. The latest lighthouse, built in 1879, almost met a similar fate. After being automated in 1954, the lighthouse began deteriorating. It was set to be demolished, but the museum rescued it and moved it to the museum in 1966. Visitors can walk through the six-room house and explore what life was like for a keeper. Children are encouraged to explore and find tidbits of information hidden in everything from empty paint cans to desk drawers to a goose wing. Interesting fact: Youth groups can spend a night in the lighthouse select Fridays and Saturdays in the spring and fall. 
7. Cove Point 3500 Lighthouse Blvd., Lusby, MD 20657: Cove Point is another lighthouse on the bay built by John Donahoo, and, like his structures at Concord Point and Turkey Point, it is a basic white tower with black lantern room. Built in 1828 to mark the entrance of the Patuxent River, the Cove Point lighthouse has been witness to two interesting pieces of history: the very early introduction of a telephone in 1899 and World War II practice landings and invasions. The keepers even once rescued a drunk man who, after losing the oars to his boat, tried to swim ashore. From World War II until its automation in 1986, there was enough room for three keepers and their families to live around the lighthouse. Interesting fact: The light is the oldest continuously operated light in the state of Maryland.
8. Drum Point Light Calvert Marine Museum 14200 Solomons Island Rd., Solomons, MD 20688: At one point in time, you would have no trouble finding a screw-pile lighthouse on the Chesapeake Bay - 45 dotted the waterway. Now if you want to see one up close you need to visit Drum Point at the Calvert Marine Museum. Like its screw-pile brother, Seven Foot Knoll in Baltimore, Drum Point fell into disrepair after it was decommissioned but was later rescued and relocated. In Drum Point's case, the 1883 lighthouse was originally at the entrance to the Patuxent River and was moved to the grounds of the Calvert Marine Museum in 1975, 13 years after it was decommissioned. Based on lighthouse logs from 1883 to 1943 kept at the National Archives, the museum was able to lovingly restore the building to its early 20th-century grandeur, and visitors can walk through it. Interesting fact: What passed for bathrooms on lighthouses like Drum Point were outhouse-like structures that opened up over the water.
9. Piney Point Lighthouse Museum and Historic Park 44720 Lighthouse Rd., Piney Point, MD 20674: When most people think of lighthouses, they think of lonely towers isolated by water and rocks. Not so with Piney Point, on the Potomac River. It was once a popular resort area for wealthy Washingtonians, including President Theodore Roosevelt, who would ride down on his yacht to go fishing. With amazing views of the water and sandy beaches, it remains a popular spot for vacationers. The lighthouse was in use from 1836 until 1964, and in 2002 it opened to the public as part of the museum. The museum's historic park interprets the history of St. Mary's County with exhibits about Dory boats, World War II torpedoes and a separate building dedicated to a Potomac River Maritime exhibit. Interesting fact: There is a sunken U-1105 offshore, marked by a buoy. One of the rooms in the museum is dedicated to the German submarine, which the United States claimed after World War II.
10. Point Lookout State Park 11175 Point Lookout Rd., Scotland, MD 20687: While the Civil War played an important part in the history of many lighthouses along the Chesapeake Bay, perhaps none was more greatly affected by the conflict than Point Lookout. The lighthouse was built in 1830, and during the Civil War, the Union used the land around it as a Confederate prison. It is estimated that 52,000 prisoners were kept there and more than 3,300 died. The lighthouse keeper during the war had Southern leanings, and it is noted in logs that she was reprimanded at least once for aiding the South. It isn't clear what she did, but she was allowed to remain in her position. The lighthouse was decommissioned in 1966, and for a while the duplex was rented as a home. After the last resident moved out in 1981, the lighthouse suffered from vandalism and neglect. In 2006, preservation efforts began with the hopes of restoring the lighthouse to its last renovation in 1927. Visitors can take a self-guided tour during open houses, explore the unfurnished rooms and read interpretive posters. One of the former keeper's daughters, who grew up in the house, often visits during open houses to share her experiences during the '40s and '50s. Interesting fact: Point Lookout is believed to be haunted. Former residents and visitors have reported hearing footsteps, smelling a strange odor in one room and hearing disembodied voices saying "abandon" and "get out."
11. Assateague Island and Chincoteague Beaches 8231 Beach Rd., Chincoteague, VA 23336: Assateague Island is perhaps best known for its annual wild pony swim and as the setting of Marguerite Henry's novel "Misty of Chincoteague." But a close second might be its iconic red-and-white striped lighthouse. The 142-foot-tall tower was built in 1867 to warn ships away from the dangerous shore between the Chesapeake and Delaware bays. About seven years ago it opened to the public for climbing, and when the weather is especially nice a line forms out the door. Visitors are advised to come early and wear tennis shoes. The parking lot is a short, shady walk from the lighthouse, and then the climb is 175 steps. There is a landing with a window every 25 steps just in case you need a break. Also be sure to visit the oil shed next door to the house, where artists take residence and display their work. The band Three Sheets occasionally performs sea shanties. Interesting fact: During the Civil War, the island sided with the north in order to continue selling seafood to Union states. The soldiers protected the light.

Cupcakes!

Cupcakes are perfect!  These would be problematic for the best way to eat cupcakes however, which is to make cupcake sandwiches.  From Cooking Classy via BuzzFeed.

Creme Brûlée Cupcakes 
Yield: 12 cupcakes 

Ingredients 
Pastry Cream

• 1 cup heavy cream 
• 2/3 cup milk 
• 1/2 cup granulated sugar, divided 
• 1/8 tsp salt 
• 1/2 vanilla bean
• 4 large egg yolks
• 3 Tbsp cornstarch 
• 1 Tbsp unsalted butter

Cupcake 

• 1 1/2 cups all-purpose flour 
• 1 tsp baking powder 
• 1/4 tsp salt
• 1/2 cup unsalted butter, at room temperature 
• 3/4 cup + 2 Tbsp granulated sugar 
• 1 large egg, at room temperature 
• 2 large egg whites, at room temperature 
• 1 1/2 tsp vanilla extract 
• 1/2 cup whole milk

Topping

• Granulated sugar, about 1/3 cup 
• Whipped cream (optional) 
• 12 fresh raspberries (optional)

Directions
For the pastry cream:
In a medium saucepan, heat heavy cream, milk, 6 Tbsp sugar, salt and seeds of 1/2 vanilla bean along with vanilla bean pod over medium heat. Bring mixture just to a gentle bubble, stirring occasionally (remove from heat as necessary to prevent vigorous boiling while preparing remainder). Meanwhile, in a mixing bowl, whisk together egg yolks and 2 Tbsp sugar until well blended. Add cornstarch to egg yolk mixture and mix until very well combined and and slightly pale and fluffy. Take about 1/2 cup of the hot cream mixture from pan, and while vigorously whisking, slowly pour hot cream mixture (about 1 Tbsp at a time) into egg yolk mixture. Reduce burner temperature to medium-low. Then, while whisking hot cream mixture in saucepan, slowly pour egg yolk mixture into hot cream mixture in saucepan. Cook mixture, whisking constantly, until thickened (allow it to boil for about 30 seconds to cook out starchy flavor). Immediately force mixture through a fine mesh strainer into a bowl. Mix in 1 Tbsp butter. Cover with plastic wrap pressing directly against surface of custard. Chill thoroughly, about 2 hours.

For the cupcakes:
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder and salt for seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy. Mix in egg then blend in egg whites and vanilla. Add 1/2 of the flour mixture and blend just until combined, then add milk and blend just until combined and finish adding in remaining 1/2 flour mixture and blend just until combined. Divide batter among 12 paper lined muffin cups, filling each cup about 2/3 full. Bake in preheated oven 21 - 24 minutes until toothpick inserted into center of cupcake comes out clean. Transfer to a wire rack to cool completely.

To assemble cupcakes:
Pipe or spread chilled pastry cream over cooled cupcakes into an even layer. Working with one cupcake at a time, sprinkle entirety of pastry cream with sugar then heat with a kitchen torch until sugar begins to melt and caramelize (I would first coat the edges of pastry cream while rotating the cupcake, then sprinkle tops, then I would torch it and add another layer of sugar. I just found working in layers worked best so it didn't all bead up and just run off the sides, but just experiment and see what works best for you. I used about 1 - 1 1/2 tsp sugar per cupcake). Allow topping to cool then garnish with whipped cream and a raspberry if desired. Serve immediately (note: the pastry cream can be made the day before and the cupcakes can be made hours ahead of time but top with sugar and caramelize sugar just before serving).

 Recipe Source: vanilla cupcake adapted from Sprinkles Cupcakes via Oprah, pastry cream lightly adapted from Cook's Illustrated

Transitions

Just a few days after the election last November, Mrs. BA and I agreed that we could not be in the DC area on January 20.  So we've bugged out for the weekend.  The Brave Astronaut Clan has gone to Florida and are today at Legoland and headed to Universal Studios Saturday and Sunday.  Monday we will take in Cape Canaveral before flying home.

Later I'll figure out how to walk through the lobby of my building every day, where a portrait of the President hangs on the wall.  For the moment I will look back at this.  And I'll read this.  I'll be listening to this.

You can substitute the new President's name here wherever he says "Bob Rumsen"

And if you're wondering - Jed Bartlet is still my President.

One Pot Pizza Rigatoni

Pepperoni Pizza is a big favorite on pizza night at the Launchpad.  SoBA would eat his weight in pasta (and peas) if given the chance. (Parenthetically, when did LBA and SoBA phase out of the McDonald's Happy Meals in favor of a 20-piece chicken nuggets and a Quarter Pounder meal?)

Here's another one-pot recipe that should please the diners at the Launchpad. Via A Night Owl blog, from BuzzFeed.

One Pot Pizza Rigatoni
Prep time 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 8 servings

Ingredients 

• 16 oz ground Italian sausage 
• ½ cup pepperoni, divided 
• 1 jar Marinara sauce 
• 3 cups water 
• 16 oz box rigatoni pasta 
• 2 cups shredded mozzarella cheese 
• Seasoning salt and pepper to taste

Instructions

1. In a large dutch oven pot, brown your ground Italian sausage; drain excess fat. 
2. Slice up about half of your pepperoni into strips and stir into Italian sausage and cook for a minute or so. 
3. Add your jar of sauce and seasoning salt and pepper to taste. 
4. Add water and box of rigatoni and bring it all to boil. 
5. Once boiling, cover your pot and reduce the heat to a simmer until pasta is cooked through and tender, about 15 minutes. 
6. Remove your pot from the heat, top with mozzarella and remaining pepperoni. 
7. Place into oven to broil on high until the cheese is melted and golden brown.

The Hot Toddy

Evidently January 11 is National Hot Toddy Day.  And now that I'm a fan of the sweet brown liquor, I might have to start having these.  I'll keep the colds away and feel all warm inside at the same time.

If you're out and about in DC, you can find hot toddies in several spots around town.  See this article from DCist for more information. If you're interested in having them in your own home, try this recipe.

The Hot Toddy
Yield Makes 1 drink
Active Time 5 min
Total Time 10 min

Ingredients

• 1 oz (2 tablespoons) bourbon
• 1 tablespoon mild honey
• 2 teaspoons fresh lemon juice
• 1/4 cup boiling-hot water

Preparation
Put bourbon, honey, and lemon juice in a 6-ounce mug. Top off with hot water and stir until honey is dissolved.

Slow Cooker Potato Soup

LBA (and Mrs. BA) really love the Baked Potato Soup.  I bet this would make everyone feel good.
From Gimme Some Oven via BuzzFeed.

Slow Cooker Potato Soup
Yield: 8-10 servings
Prep Time: 10 mins 
Cook Time: 4 hours 10 mins 
Total Time: 4 hours 20 mins 

Ingredients

• 6 slices cooked bacon*, diced
• 3-4 cups good-quality chicken or vegetable stock 
• 2 pounds Yukon gold potatoes**, peeled (if desired) and diced 
• 1 medium white or yellow onion, peeled and diced 
• 4 tablespoons bacon grease* (or butter) 
• 1/3 cup all-purpose flour
• 1 (12-ounce) can 2% evaporated milk 
• 1 cup shredded reduced-fat sharp cheddar cheese 
• 1/2 cup plain low-fat Greek yogurt or low-fat sour cream 
• 1 teaspoon Kosher salt, or more to taste 
• 1/2 teaspoon freshly-cracked black pepper 
• optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream 

Directions

1. Add bacon, 3 cups chicken stock, potatoes and onion to the bowl of a large slow cooker, and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are completely tender and cooked through. 
2. Once the soup has slow cooked and is about ready to serve, cook the butter in a small saucepan on the stove over medium-high heat until it has melted. Whisk in the flour until it is completely combined, and then cook for 1 minute, stirring occasionally. Gradually add in the evaporated milk while whisking it together with the flour mixture, and continue whisking until the mixture is completely smooth. Let the mixture continue cooking until it reaches a simmer, stirring occasionally, and then it should get really thick. 
3. Immediately pour the milk mixture into the slow cooker with the potatoes, and stir until combined. Add in the cheddar cheese, Greek yogurt (or sour cream), salt and pepper, and stir until combined. If you would like the soup to be even thicker, you can use a potato masher or a large spoon to mash about half of the potatoes (while the soup is still in the slow cooker) to thicken the soup up. If you would like the soup to be thinner, add in an extra 1-2 cups of warmed chicken or vegetable stock. Stir to combine, then taste and add more salt and pepper if needed. 
4. Serve warm, garnished with desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days. (This recipe will not freeze well.) 

*You can either fry the bacon, cook it in the microwave, or buy pre-cooked bacon. If frying or microwaving, I recommend dicing the bacon before cooking it. And if you are frying it, I highly recommend saving the bacon grease for later and then using it to make your roux (instead of butter).

**I highly recommend using Yukon gold potatoes, which have the perfect texture and buttery taste for this soup. But Russet potatoes or red potatoes would also work just fine in this recipe.

***If you would like to make this recipe vegetarian, use vegetable stock, omit the bacon, and I would recommend adding in 2-3 teaspoons of Old Bay seasoning for extra flavor.

2016 - You Suck

On so many levels, this was not a good year.  I know that I don't have to tell you all that.  But with the announcement of the death of Princess Leia, Carrie Fisher, today, December 27, this was a year that sucked, truly.  Let's hope that they didn't know something we didn't about 2017.

Here's a list of deaths that significantly impacted me over the past year.  Unfortunately, this list is by no means comprehensive.

Literature:

• Harper Lee, 89 (February)
• Edward Albee, 88 (September)
• W. P. Kinsella, 81 (September) - author of the story that became Field of Dreams

Television:

• Beth Howland, 74 (December 2015) - Vera from Alice
• Wayne Rogers, 82 (December 2015) - Trapper John McIntyre from MASH
• Pat Harrington, 86 (January) - Schneider from One Day at a Time
• Dan Haggerty, 74 (January) - Grizzly Adams 
• Abe Vigoda, 94 (January) - Detective Fish from Barney Miller 
• Larry Drake, 66 (March) - Benny from LA Law
• James Noble, 94 (March) - the Governor from Benson, but for me he's the Rev. John Witherspoon from 1776
• Patty Duke, 69 (March)
• Garry Shandling, 66 (March)
• Doris Roberts, 90 (April) - the matriarch from Everybody Loves Raymond
• Morley Safer, 84 (May) - 60 Minutes legend
• Garry Marshall, 81 (July)
• Florence Henderson, 82 (November) - Mrs. Brady helped raise me.
• Ron Glass, 71 (November) - from Barney Miller
• Grant Tinker, 90 (November) - Mr. Mary Tyler Moore
• Alan Thicke, 69 (December)

Movies:

• Alan Rickman, 69 (January) - for me, he's always Hans
• David Margulies, 78 (January) - the Mayor in Ghostbusters
• George Kennedy, 88 (February)
• Anton Yelchin, 27 (June) - the new Chekov from the Star Trek reboot
• Gene Wilder, 83 (August) - the one and only Willy Wonka
• Zsa Zsa Gabor, 99 (December)
• Robert Vaughn, 83 (November) - I've listed him under movies for his role in The Towering Inferno (he dies in that one, too)
• Bernard Fox, 89 (December) - you know him from a lot of TV and movies.  I just saw him the other night on Big Jake, one of my favorite John Wayne films
• Carrie Fisher, 60 (December)

Music:

• Natalie Cole, 65 (December 2015)
• David Bowie, 69 (January)
• Glenn Frey, 67 (January)
• Frank Sinatra, Jr., 72 (March)
• Merle Haggard, 79 (April)
• Prince, 57 (April)
• Kay Starr, 94 (November) - legendary jazz singer
• Leonard Cohen, 82 (November)
• George Michael, 53 (December)

Sports:

• Meadowlark Lemon, 83 (December 2015) - star of the Harlem Globetrotters
• Andy Bathgate, 83 (February) - legendary New York Ranger
• Muhammad Ali, 74 (June)
• Joe Garagiola, 74 (March)
• Gordie Howe, 88 (June) - Mr. Hockey
• Pat Summitt, 64 (June)
• Arnold Palmer, 87 (September) - Mr. Golf
• Ralph Branca, 90 (November) - Brooklyn Dodgers player
• Craig Sager, 65 (December) - sports announcer

Politics:

• Boutros-Boutros-Ghali, 81 (February) - former United Nations Secretary General
• Nancy Reagan, 94 (March)
• Elie Wiesel, 87 (July)
• John McLaughlin, 89 (August) - founder of the McLaughlin Group
• Phyllis Schlafly, 92 (September)
• Shimon Peres, 93 (September)
• Tom Hayden, 76 (October) - among other things, he was married to Jane Fonda
• Janet Reno, 78 (November)
• Gwen Ifill, 61 (November)
• Fidel Castro, 90 (November) - finally
• John Glenn, 95 (December)

Other:

• American Democracy, 226 (November)

Roasted Potatoes

My grandmother used to make the perfect roasted potato.  My mother used to try and make them but they always fell apart.  My mother once watched closely as my grandmother made them - and still couldn't get it right.

Perhaps this recipe will get me there. My grandmother (and mother) used to make them like this in a dutch oven, I think it's the shaking and the fat that make them that much better..  And now that the Launchpad has a new oven, I bet they will come out even better.  Recipe from Chocolate and Zucchini.

Perfect Roasted Potatoes
Prep Time: 10 minutes 
Cook Time: 35 minutes 
Total Time: 45 minutes 
Serves 4

Ingredients 

• 1.2 kilos (2 1/2 pounds) potatoes (waxy or floury -- both types will work equally well) 
• 2 tablespoons vegetable oil or duck fat 
• 1 teaspoon coarse sea salt 
• 1/2 teaspoon fine sea salt 
• 1 teaspoon finely chopped rosemary (optional) 

Instructions 

• Preheat the oven to 210°C (410°F).
• If your potatoes are smooth-skinned, scrub them well and peel them in alternative stripes so that strips of skin remain. If, on the other hand, the skin of your potatoes is rugged and grainy, peel it off completely (no need to scrub) then rinse the potatoes well in cold water. 
• Cut the potatoes into even chunks, about 2 cm (3/4 inch) in width. Place them in a saucepan large enough to accommodate them, cover with cold water, and add 1 teaspoon coarse salt. Set over high heat, cover, bring to a low boil, then lower the heat to medium and cook for 5 minutes. 
• As soon as the water boils, pour the fat into a rimmed baking sheet, and place the sheet in the oven, so the fat and baking sheet will heat up. 
• After the 5 minutes of boiling, drain the potatoes -- they will not be cooked at that point -- and return them to the saucepan. Add the fine sea salt and the rosemary, if using. 
• Place a lid on the saucepan. Holding the lid firmly shut with both hands (the saucepan will be hot, so wear oven mitts or use dish towels), shake the saucepan vigorously for a few seconds, until the surface of the potato chunks is fuzzy; this will help the formation of a crust. 
• Remove the baking sheet from the oven, pour the potatoes onto the sheet, and stir well to coat with the fat. 
• Return to the oven and bake for 25 to 30 minutes, flipping the potatoes halfway through, until cooked through (when you insert the tip of a knife in one of the pieces, it should meet no resistance), crusty, and golden. If you want a little more color on them, you can switch to grill mode for the final few minutes. 
• Serve immediately.

Looking Back, Looking Forward

Like many Americans, I have been adrift of late trying to figure out what country I am living in.  As most of you know, my dear readers, I was in favor of the other candidate who was running for president in the recent election.  The night before the election, President Obama recorded a message for the American people, saying that, regardless of what happened, the sun would come up in the morning. After hearing that message, and seeing the results, I was reminded of the scene above.

I don't know what the next four years will bring, but in the morning, the sun will rise and who knows that the tide will bring? Today is Brave Astronaut Day - for it is the anniversary of my birth.  I have reached the precipice - next year is the Big "L". As you may know Mrs. BA hit the number earlier this year - but we are looking forward to many more years together, at least I know I am!

My birthday, falling on a Tuesday, is not all that spectacular but I made the best of it.  I had a great lunch with friends.  Both LBA and SoBA had basketball practice so a big family dinner wasn't in the cards.  But the boys are out of school tomorrow at noon and they are going to be spending the few days leading up to Christmas at their cousin's house so Mrs. BA and I may have a date night on Thursday.

Then we will have Christmas at the launchpad, followed by a few days with my sister before we all travel to NY for a Brave Astronaut family Christmas, where we will celebrate SoBA's birthday on Friday the 30th.  You will note that this blog has been missing the "12 posts of Christmas" this year, some of that is due to my feelings noted above, and some of it is just because that as the subtitle of this blog notes, I have a very full life, "with room for improvement, and little time to do it."

Thank you for sticking around with me on this blogging journey, which is more than 1400 posts long and more than ten years old!  I promise to come here a little more often in 2017 and offer a few more thoughts and posts other than the weekly recipe. I am very blessed to have a wonderful wife who loves me, two boys who seem to like me as well, a great family, my father, brother, sisters, nieces and nephews and all my in-laws.

Of course, dear reader, you know how much I love numbers, so I would be remiss if I didn't end this post with some statistics.  As of this posting my birthday garnered the following:

• Approximately 195 posts on my Facebook wall, many of which were commented on on top of that.
• 11 Promo emails (offering me a deal for my birthday)
• 10 distinct birthday posts (on which multiple people commented) on Facebook
• 9 in person birthday wishes
• 3 birthday emails
• 3 texts
• 2 phone calls (my father and sister)
• 1 birthday lunch with 3 people
• 1 Facebook Messenger message (though it was not necessarily birthday related)
• 1 holiday lighting contest in town - not sure if I got an advantage or not.
• 1 blog post (this one)

The first birthday wishes came from (again this year) Kim Ayres, who has the advantage of being across the pond and it turns into my birthday over there before it does here.  If you're not reading his blog (or buying his photography) - you most certainly should be.

Banana Chocolate Chunk Bread

SoBA is a big fan of the banana.  He eats at least 1 or 2 a day.  We will often be getting ready to sit down to dinner and SoBA will ask for a snack - and the banana is a good option.  I have made my share of banana bread in the past, for if SoBA is off his game - there may be an overripe banana or two around the house.  I have posted banana bread recipes before, this is the classic go to that I use.

Here's one that uses parts of chocolate bars and cinnamon. From BuzzFeed via Unicorns in the Kitchen.  I won't tell the boys about the zucchini.

Banana Chocolate Chunk Bread
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hr

Ingredients

• 1 1/2 cup all purpose flour 
• 2 tsp baking powder 
• 1/2 teaspoon salt 
• 1 cup sugar 
• 1/2 cup olive oil 
• 2 ripe bananas, mashed 
• 1 egg 
• 1/2 tsp vanilla 
• 1 cup shredded zucchini 
• 1/2 cup chopped walnut 
• 1/2 cup chocolate chunks (or more) 

Instructions

1. Preheat the oven to 350F/180C. Coat a loaf pan with non-stick spray and line with parchment paper. Set aside. 
2. Whisk flour, baking powder and salt in a bowl, set aside. 
3. In a large bowl beat the sugar and olive oil until completely incorporated. Add in mashed bananas, egg, and vanilla. Beat until completely mixed. 
4. Add in flour mixture and mix until incorporated. Fold in zucchini and walnuts. 
5. Pour the batter in the loaf pan, top with chocolate chunks and bake for 45 minutes or until a toothpick inserted in the middle comes our with small crumbs on it. 
6. Let the bread cool completely before slicing it.

One Pot Chicken Parmesan

You may have noticed (or maybe you didn't) that I missed last Monday's recipe. But life must go on.

Here's a recipe that is sure to please LBA and SoBA (although the latter is always iffy).  From One Pot Dinners from BuzzFeed via Unicorns in the Kitchen.

One Pan Chicken Parmesan Pasta

Ingredients

• 2 tablespoons olive oil 
• 1 onion, thinly sliced 
• 1/2 chicken breast, cut into small pieces 
• 1 jar spaghetti sauce
• 1/2 cup water 
• 8 ounce pasta
• 1/3 cup grated parmigiano reggiano 
• 1/2 cup shredded mozzarella (or more) 

Instructions 

1. Heat olive oil in a pan over medium heat. Saute onion until golden brown. 
2. Add in chicken breast pieces and saute until the color has changed to light brown, about 5 minutes. Stir occasionally. 
3. Add in sauce and water. Stir and add in pasta. cover and cook for 15 to 20 minutes until pasta is cooked. uncover and let it simmer until the sauce is thick and reduced. 
4. Top with parmigiano reggiano and mozzarella, cover and cook for 1 minute until cheese is melted. 
5. Serve warm.

Slow Cooker Beef Ragu

I'm always on the lookout for good slow cooker recipes. This one uses flank steak, one of Mrs. BA's favorites though it seems like a sin to do this to flank steak. I might consider a chuck roast instead. From 30 Things to Eat in November from BuzzFeed, recipe from GimmeSomeOven.

Slow Cooker Beef Ragu 
Yield: 8 servings
Prep Time: 15 mins
Cook Time: 6 hours
Total Time: 6 hours 15 mins

Ingredients

• 1 teaspoon olive oil
• 6 garlic cloves, smashed slightly
• 1 1/2 pounds flank steak, cut against the grain into 4 pieces
• Kosher salt and freshly-ground black pepper
• 1 (28-ounce) can crushed tomatoes
• 1/4 cup beef stock (or I used dry red wine)
• 1 medium carrot, finely chopped
• 2 bay leaves
• 2 sprigs of fresh thyme
• 16 ounces pappardelle pasta (or any kind of pasta will do)
• 1/2 cup freshly-grated Parmesan cheese, for serving
• 1/2 cup part-skim ricotta cheese, for serving (optional)
• chopped fresh parsley, for garnish

Directions
In a small skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes.

Season the beef with 1 teaspoon salt and pepper to taste. Transfer to a 5- to 6-quart slow cooker. Pour the tomatoes and broth over the beef and add the garlic, carrots, bay leaves and thyme.

Cover and cook on high for 6 hours, or on low for 8-10 hours. Discard the herbs and shred the beef in the pot using two forks.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain, return to the pot, and add the sauce from the slow cooker. Increase the heat to high and cook, stirring, until the pasta and sauce are combined, about 1 minute.

Divide among 8 pasta bowls and top each with 1 tablespoon Parmesan and (optional) 1 tablespoon ricotta. Sprinkle with parsley and serve hot.

Recipe appeared on Gimme Some Oven and was "used with permission [on that site] from Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes by Gina Homolka"

Honey Crueller Donuts

The Brave Astronaut clan will be headed for a Mrs. BA family Thanksgiving this week - so no Thanksgiving specific recipe this week - but I am still thankful for many things, especially Mrs. BA and that she lets me use my deep fryer - like last night when we fried chicken wings.  Now I can make these beauties.  From Life is a Party via BuzzFeed.

Homemade Honey Cruller Donuts

Ingredients 

• 1 cup water 
• 6 tbsp butter 
• 2 tbsp sugar 
• 1 cup flour 
• 3 eggs 
• oil for frying 
• For the Glaze 
• 1 1/2 cups icing sugar 
• 1 tbsp honey 
• 4 tbsp milk

Instructions

1. To begin with, bring the water, butter, and sugar to a boil in a small saucepan. Then, add in the flour and use a whisk to incorporate. Switch to a wooden spoon, and lower the heat to medium. Stir the dough and cook until the bottom of the pan is covered in a film and the dough has dried out. 
2. Put the hot dough in a stand mixer with a paddle beater and mix on medium to cool the dough slightly. Add in the eggs one at a time and mix until fully incorporated. 
3. Transfer dough to a pastry bag fitted with a large star tip. Cut out square 3 x 3 sheets of parchment paper (my batch made about 18 smallish donuts), and pipe donuts on to them, being careful not to overlap the beginning and end of the donut. 
4. Heat oil to 375 degrees in a deep fryer. When the oil is hot, place one or two donuts, paper side up, into the oil. The donut will separate from the paper in a few seconds, and you can remove the floating paper with tongs. Allow the donut to fry until it is a rich golden brown, then flip over and do the same on the other side. (Test your first donut to make sure it's not not doughy in the middle and adjust your cooking time if needed). Remove from the oil and allow the donuts to cool completely on a paper towel, and finish frying them all. 
5. To make the glaze, combine the icing sugar, honey and milk in a bowl and stir together. Dip the good side of the donuts, one at a time, into the glaze. Set on a rack to set completely. Enjoy!

One Pan Chicken Parmesan Pasta

The boys have been agitating for Mrs. BA to make Chicken Parmesan again.  Maybe this will satisfy them.  From one pot pasta dinners from BuzzFeed via Unicorns in the Kitchen. It's a quick an easy solution for weeknight dinners. I'm not a big fan of Ragu sauce - but you could substitute your favorite jarred sauce.

One Pan Chicken Parmesan Pasta
Yields 4
Prep Time: 5 minutes
Cook Time: 30 minutes
A healthier version of an all-time favorite, this One Pan Chicken Parmesan Pasta is great for weeknight dinners and is ready in less than 40 minutes!

Ingredients

• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 1/2 chicken breast, cut into small pieces
• 1 jar Ragu Homestyle Thick and Hearty Traditional Sauce
• 1/2 cup water
• 8 ounce pasta
• 1/3 cup grated parmigiano reggiano
• 1/2 cup shredded mozzarella (or more)

Instructions

1. Heat olive oil in a pan over medium heat. Saute onion until golden brown.
2. Add in chicken breast pieces and saute until the color has changed to light brown, about 5 minutes. Stir occasionally.
3. Add in Ragu Homestyle Thick and Hearty Traditional Sauce and water. Stir and add in pasta. cover and cook for 15 to 20 minutes until pasta is cooked. uncover and let it simmer until the sauce is thick and reduced.
4. Top with parmigiano reggiano and mozzarella, cover and cook for 1 minute until cheese is melted.
5. Serve warm.

What's Next?

I hope that this post will be somewhat coherent, but I must admit to being a little shell shocked, still.  In the words of my candidate, this loss hurts and it will for a long time.

This morning, I woke to rain - it was as if Mother Nature herself was weeping along with a majority of this country.  I sat down yesterday evening, prepared to watch this nation elect the first woman president.  All of the evidence, all of the polls, it all pointed to a big Democratic evening.  It started out as expected, with the Republicans jumping out to an early lead.  Then some big electoral prizes stayed "too close to call" for too long.  The night stretched out and when I finally went to bed at 1:30, it was mostly over.  She had the most narrow of paths and it was unlikely that she was going to pull it out. Mrs BA had gone to bed earlier and was physically ill most of the night.  I also woke up feeling sick - unsure about the country I was waking up to.

My immediate problem was what we would say to LBA and to SoBA.  Mrs. BA and I finally decided on something to the extent of, "we've survived bad presidents before and we will do it again."  We urged them to be extra kind to people today as most of the people they would encounter would likely be feeling the same way as their mom and dad.

I tried to stay off Facebook and other social media sites today but I kept returning and saw the whole gamut of reactions: anger, sadness, depression, fear, desperation.  Throughout this campaign, I have encountered Republicans who weren't planning on voting for him.  I also know of some Republicans who did vote for him.  I didn't understand it, but I accepted it.  I just didn't realize there were so many of them.  Or that so many Democrats would stay home in unprecedented numbers.  In a democracy, if you don't vote, you don't get to complain.  If you want something changed, you have to be the agent of change.

So now we have a new agent of change.  I don't know what is going to happen.  I have all of those feelings that my friends have verbalized on Facebook.  I'm going to do the best I can in the coming days, months, and four years ahead.  But I won't stop working to be an agent of change for good.  We will get through this.

I am a Democrat.  I am an American.

Life is too short to hold on to hate and anger for too long.  I'll pick myself up and I'll go forward.  I encourage all of you to come along with me. Together we can make a united America again.