Well, I did it: yesterday was my final day at Kroger

This has been a long time coming--when I started my first (and current) full time job in the summer of 2007, I figured I would quit Kroger by the end of the year. But 2007 came and went.

Along the way, I set other "quit dates" in my mind and none ever panned out. There always seemed to be a reason to hold onto the job (and the steady flow of money). But, now that the wedding is over (and paid for), I really could not justify working there every weekend.

Sure, the money is nice and there will always be a want (if not a need) of a little extra cash, but it got to the point where I determined that my time is significantly more important than the paycheck I was bringing in. Not only that, but working a grand total of eight hours each weekend at the second job does not sound strenuous, was taking a toll. (How? Less time with my new husband, working seven days a week, never being able to sleep in, etc...)


Regardless, I took the plunge and it is for serious this time. In fact, I am calling the union today to withdraw.

When I started working there on August 5, 2001 as a 16-year-old, I never expected to be there beyond high school. I went to Kroger after a little more than a year at McDonalds (my first job). I started as a cashier and, over time, assumed different roles and responsibilities throughout the store--including spots in floral, produce, payroll and as office assistant.

Despite the frequent changes in scenery, the largest portion of my time at Kroger took place on the front end. In addition to cashier, I had my fair share of cart duty as a bagger, ran u-scan, played the role of supervisor and worked in Customer Care. I even had the weekly task of closing the store (Sunday was my designated night).



The whole thing feels surreal to me...even as I drove away from the store last night, I looked back in my rearview mirror, and it still did not click. And maybe it never will. I guess after working some place for almost a decade, it becomes a part of you in some strange way. I made a lot of good friends through that place. I met my husband there! I have so many memories (all over the scale) at that store. And, in a way, I grew up there. For a long time, it was the only connection I had to my "parents' pre-divorce" life. Maybe that's why I stayed for so long. 

I will never forget what that place has meant to me--nor the numerous people who walked in and out of my life there. This week, I am planning on a special blog post in honor of "#708" or "ol trusty" as others have called it in the past. Some may laugh, but I feel this moment deserves it!

Have a fantastic Monday.  

A fun find from IKEA

Along the topic of magnetism, I want to show you a nifty IKEA contraption:

When it comes to a kitchen, you want a space to fit your cooking needs. We are in the process of creating such a space. Jacob and I cook quite a bit--as such, we have several "go-to" spices we seem to use pretty frequently (like basil, oregano or cayenne pepper)..but there are those spices we only use on occasion (like cumin or cardamom). 

So when it came time to register for our wedding gifts last year, we decided that the standard spice rack was not for us. Instead, I stumbled across this ingenious IKEA idea:

Combine a Grundtal magnetic knife rack with Grundtal magnetic containers. 

Grundtal knife rack...only $8.99

Grundtal containers...a set of three only $4.99

Result? A pretty awesome (and oh so versatile) magnetic spice rack.  We made two, one for baking spices and another for general cooking spices. See here:

Our most-used cooking spices and seasonings

Our baking spices...made more convenient right above my KitchenAid mixer

Not only are they convenient and easy-to-use, but they make an artful addition to any kitchen wall

So pretty! And no more questioning whether you are out of your spices.

Not only are these containers good for spices, but they can be used for non-edibles as well. In my workspace, I have a set of three on a magnet board holding rubber bands, push pins and paper clips. How would you use them?

Secrets of a 60-year-old house

Lately, I have been spending a healthy amount of time in our third bedroom--transforming it into my very own workspace. Kind of like (Dwight's) Shrute Space. Well--kind of. Not so officious.

Anyway, I have always wanted my own space like this where all of my random hobbies, knick knacks and interests could converge into a single space. An organized mish mash of sorts.

A dear friend of mine (Amy!) had the first embodiment of such a room--her space is tuly a mecca. The first time I saw it, I had to spend a good minute or two standing in the doorway simply taking it all in. LOVE!

My room is far from done (once it is, I will do a post on it and share some of the highlights...like my ribbon rack and wrapping paper stand), but in the mean time, I wanted to share "my favorite feature" of the room: the magnetic closet doors.

Yes, you read that right...magnetic! These originals are a tad unsightly and anything but useful (why house builders back in the 1950s ever thought sliding closet doors were ingenius, I will never understand). I initially wanted to rip them off and replace them with a fun patterned curtain from IKEA. But once I realized their worth (magnetism!), I just couldn't do it.

At the moment, the closet door is housing my 2010 tax paperwork, some coupons and a wall calendar. Not to mention some pretty snazzy magnets from my once-awesome magnet collection. Who knows what it will hold next?!

ALSO: Upon further investigation into the only other sliding closet doors in the house (front hallway), I have learned that they too are magnetic! What the what?! So exciting.

Valentines and Birthdays

Our little rabbit turns four today. And yes, we will be celebrating. People still find it fascinating that we have a rabbit for a pet. They are even more intrigued when they learn that we do not keep her caged up and she is litter trained. I guess it does sound a little peculiar...

At some point toward the end of college, we decided we wanted to purchase a pet rabbit. No rhyme or reason...we just wanted to do it. And do it we did... I remember calling every pet shop in town trying to locate a lop rabbit on the Friday before Easter 2007. That was no easy feat. The only lop left in Lex was a gray one--way across town.

The day we marched into the Eastland Pet Shop, all we knew about rabbit ownership could be attributed to what we had seen in the OC. Surely it couldn't be that much work. Were we ever wrong!

Enjoying a few blueberries on her last Birthday



In those first few months, Hocus chewed through electrical wires and remote control buttons, dug the carpet bare in bedrooms and dug at sheets and pillow cases until they were filled with holes. And, before she was litter trained, she used to use Jacob's bed as her litterbox. Ick!

Things have certainly changed since the beginning--she is noticeably calmer and much more laid back. I wouldn't say she is any sweeter than the day we first brought her home--she has quite the mean streak in her. But instead of wreaking havoc on the house, her days are spent lounging and sleeping. Truly the life. 

Happy 4th Birthday Hocus Pocus!



Pizza! Pizza!

Favorite day of the week, hands down, would have to be Thursday. Back when Marissa was still alive and Michael Scott's shenanigans would make anyone blush, we instituted our Thursday TV night. Thus easily making Thursdays the highlight of our week.

Fresh dough

What goes best with a night of classic American television? Pizza, of course. At some point along the way, we aquired a yummy recipe for a fresh and homemade pizza dough...and the rest is history.

When we weren't making our own pies, those early days saw boxes from typical delivery chains like Sir Pizza, Pizza Hut and Donato's; and even a few carry out orders from Brooklyn Pizza and Bellachino's. Those tastes steadily gave way to some of our favorite local standbys like Slice of Chicago, Mellow Mushroom and of course, Goodfella's. These days, we find ourselves testing the waters at some throwback establishments (namely Dominos) and at new joints (like Naked Pizza). But through it all...our homemade pizzas have stood the test of time.

Sure, some might say that we are pizza fiends. But we wouldn't be Jacob and Kristin without a Thursday night pizza and TV night. (Much like we wouldn't be Jacob and Kristin without our Saturday night America's Most Wanted viewings--but that's another story.)

Pre-bake

Anyway--on this pleasantly perfect Thursday evening, I wanted to share our recipe for pizza dough. It's from Betty Crocker's Big Red 10th Edition Cookbook. Add whatever sauce and toppings you want...and the result? The most amazing pizza you will ever place in your mouth. Seriously.

Ingredients:

• 1 packet of fast rise yeast
• Half cup hot water
• 1 and a half cups all-purpose flour
• 1 tbsp of olive oil
• 1 tsp salt
• 1 tsp sugar

How to:
Mix hot water and yeast in mixing bowl. Add one cup of the flour, olive oil, salt and sugar. Mix until dough forms. Mixture will be sticky. Continue adding flour until the dough is pliable and smooth. (You may need to put down the spoon and begin kneading the dough.) Continue kneading dough. Set aside. Rub Crisco on inside of another mixing bowl. Place dough ball into Crisco bowl, rubbing it to get Crisco on sides of ball. Cover and let rise for 15 minutes. Punch down, re-cover and place in fridge for a few hours until ready to use. I typically will make this dough during my lunch break and it is ready to go when I am off work around 5.

Other pizza making tips:

• If you have one, use a pizza stone! They are GREAT! We use the medium round stones from Pampered Chef.
• Rub a pastry brush drenched in olive oil along the outer ring of your dough. Sprinkle any Italian seasoning or spice of your choice for an extra POP!
• Use GOOD mozzarella cheese.
• If your grocery store carries Boar's Head products, their pepperoni is the BEST!
• Add fresh minced garlic for a little, as Emeril says, BAM!
• Once your sauce and toppings are on, add some spices (sprinkle on some basil, oregano, rosemary, a dash of salt and a shake of pepper) and drizzle with olive oil.
• Bake your pizza at 400 degrees for 15 or so minutes.

Burgoo for you

Our crock-pot...work in progress.

Jacob and I have established what we refer to as "Crock-Pot Sundays." Over the last few weeks, we have made many slow cooker favorites in our shiny new crock-pot (thanks, Min!). We have made many tasty dishes...pulled pork (that we layered onto sandwiches with plenty of onions and dill pickles), chicken noodle soup, shrimp gumbo, and the like...crock-pot meals are great for two people because you can "cook" once and eat several meals. Pretty handy.

I have to admit, prior to these Sunday afternoon cooking extravaganzas, I have never really used a crock-pot. But they are fascinating. I call it "cooking for dummies." Seriously--anyone can use one of these babies. You turn it on, add your ingredients, put on the lid, set the timer and voila! Dinner is served when you are ready to eat.

Our most recent excursion in the art of slow cooking was trying our hand at a Kentucky staple: burgoo. My favorite definition of burgoo would have to be: "the Southern stew with a strange name and secret recipes." That couldn't be more true.



A bowl of our burgoo



In a History of Kentucky class Jacob and I took in college, our professor told us that burgoo of early settlers would include wild game...and even roadkill. Yick. Probably the reason I did not try this hearty stew until just a month or so ago.  But I am sure glad that I did!

A friend and co-worker of mine (Wesley) made this recipe at our holiday progressive dinner in December 2010. Tweak it to adjust the ingredients (and/or amount) to your liking.

Need:

- 1/2 pound mixed meat (beef, lamb, pork, chicken, game, etc.)
- 4 cups chicken stock
- 4 cups beef stock
- 1 tbsp worcestershire sauce
- 1/2 cup tomatoes, diced (canned is fine)
- 1 onion, diced
- 1 stalk celery, diced
- 1 small green pepper, diced
- 1 potato, diced
- 1 carrot, diced
- 1/4 cup lima beans
- 1/2 cup yellow corn
- 2 teaspoons garlic, minced
- 1/4 cup BBQ sauce
- salt and pepper to taste

Set crock-pot to low heat (cook for 7 or so hours) or high heat (cook for four or so hours). Add all ingredients. Put on the lid. Set timer and go about your day! 

Fresh out of the oven



The beauty of burgoo is that you can add whatever you want to it. There is no wrong answer here, people. I think this recipe would be perfect for a large gathering. We paired it with Green Chile and Corn Mini Muffins (from Cupcakes from the Cake Mix Doctor). Ummm...there is no better remedy for a cold, dark, dreary winter day.

These muffins are UBER easy to make--really, all you need to do is mix a box of corn muffin mix (we used Jiffy) with a small can of creamed corn, small can of chopped green chiles, an egg, one cup shredded cheese and a diced (and seeded) jalepeno pepper. Drop two tablespoons of batter into mini muffin cups. Place into heated oven (400 degrees) and cook until lightly golden (17-20 minutes). Yum!

Add a little Kentucky flavor the next time you have an inkling to make a stew...and make burgoo!