Hello friends! Most random blog post title ever, eh?
Well, I’ve had a VERY productive few days regarding the blog! First things first: fANNEtastic food now has a Facebook fan page! If you’re on Facebook, please “like” the page? Pretty please? I don’t want my page to be sad and lonely
In other news, guess what I finally wrote:
As you guys know, this fall I started UNC’s Masters of Public Health in Nutrition, which is a 2.5 year program of coursework and internships that will result in my being a Registered Dietitian (RD).
I get a ton of questions about the going back to school process (especially for those starting from scratch with the prerequisites like I was), so I thought it would be helpful to create a whole page of info about the process! It’s a compilation of my email responses and everything I know I would have found helpful when I was beginning my journey back to school. I hope those of you interested in becoming an RD will find it useful! Click here to view the page, and for the future, it’s also accessible from my “About Me” page.
Here are the recipes I created special new recipe pages for:
- Fresh Cranberry and Walnut Pumpkin Bread
- Pumpkin Pie Oatmeal
- Barley and Brown Rice Herbed Veggie Salad (vegan)
- Mexican Brown Rice Casserole
- Oatmeal Banana Pumpkin Cookies (vegan)
- Cranberry Caramel Date Bars
- Thai Chili Garlic Chicken with Veggies and Brown Rice
I also updated my 5 Minute No Bake Peanut Butter Granola Bars recipe page with the nutritional stats of the bars, by popular demand!
Thanks to reader Nadia for calculating the stats for me and leaving the info in the comments
And now — on to this week’s Food Science lab recap! Best class ever. Last night, in honor of this being Thanksgiving week and all, we made PIE!
Bourbon Chess Pie, to be exact!
Sadly, we didn’t have enough time in the class to make our own crust, though. Boo!
My friend Elle and I have decided we need to have a from scratch pie-making party — stay tuned I especially want to try to make the pretty criss-cross dough topping on apple pies. Heh.
So, what’s Bourbon Chess Pie, you ask?
Well, there’s Bourbon in it. Heh. Our professor was a bit nervous to be handing us a handle of Bourbon, I think
And a LOT of butter, creamed together with a TON of sugar and a teeny bit of flour:
Mixed with some eggs, vanilla, the bourbon, and condensed milk:
And then — voila! Pour the batter into your (um… homemade, cough) pie crusts:
PIE everywhere! We made 6 — one for each member of our group (we got to take them home after class):
Then we popped them in the oven at 350 for an hour. Sadly a lot of them fell in — no pretty crust — boo!
We sacrificed one of the pies for taste-testing purposes — yikes, soooo sweet! I liked the bourbon flavor but can’t say this was my favorite pie. It’s kind of a pecan pie type filling — which I’m not a huge fan of. I wish we had made pumpkin or apple instead Oh well — a challenge for later!
I’m off to class — I have a full day ahead and then Matt and I will be packing up to fly to Pittsburgh tomorrow morning to spend Thanksgiving with his parents! I’m super excited — his family gets really into Thanksgiving and his Dad even creates a pretty paper menu for everyone. Last time I was there a number of years ago, he served us soup in mini pumpkin bowls as the appetizer — remember when I did that for the dinner party Project Food Blog challenge (“How to Host an Awesome Dinner Party”)? Well, Matt’s dad is where the original idea came from
Have a wonderful day, friends! If you’re traveling for Thanksgiving — have a safe and speedy trip