It’s a miscellany day

Every now and then, I have several small things to share with you that are not enough to make up an entire blog post. When that happens, I throw all those bits together and call it a miscellany post. 😉

Is it a cup? Is it a leftover container? No one can tell!

I may have skipped Food Waste Friday this past week, but that doesn’t mean I mindlessly chucked our food in the trash when we came home from vacation.

Nope!

It was a little tricky to empty our vacation fridge because I didn’t think to bring any leftover containers or bags with me. I had to find a home for part of an onion, a few slices of raw bacon, and some sloppy joe beef. As I pondered how to manage this, my eye fell on the drink cups the girls had received with their Red Lobster meals. Aha! They came with lids, so they functioned perfectly as leftover containers. Yay!

The bacon and the sloppy joe meat (made with grassfed beef, which I certainly didn’t want to waste!) have now been eaten, and the onion will be used shortly.

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For those of you who think I am “deceptively awesome”…

*cough*WilliamB*cough*

And for those of you who think that somehow messes never happen at my house, here are some pictures of random messes that were in my house yesterday.

Another view of Zoe’s room.

The view into my laundry room.

Post-vacation mess in my bedroom.

It’s nigh onto impossible to take good pictures in my room…the flat red paint absorbs all the light, plus it was gloomy and cloudy yesterday, which didn’t help at all.

Most of these messes have been cleaned up now (you can read a funny about Zoe’s room-cleaning on my Facebook page), but I’m sure more will be made today.

And so the endless mess-making, mess-cleaning-up cycle will continue. 😉

Caramel Monkey Bread baking times

An email from my aunt yesterday reminded me about this. When I posted the recipe for the Caramel Monkey Bread (if you haven’t made it, you should! Everyone needs to eat this once before they die. Though, if you eat it too often, you may hasten the day of your death.), I didn’t write up my own PDF and instead sent you to Taste of Home’s printable recipe.

Taste of Home’s version doesn’t call for refrigerating the bread overnight, though, so the baking time on that recipe isn’t accurate. 30-35 minutes doesn’t seem to be enough for bread that’s been in the fridge overnight…both times I’ve made the recipe, 40-45 minutes has been necessary.

To check and see if the bread is done, you can carefully lift up one of the balls on top of the bread. If the dough balls underneath still look doughy, put the bread back into the oven for another 5 minutes, and then check again.

Today’s 365 post: Guess where these came from?

Joshua’s 365 post: A neat light picture