I’ve been waiting SO long to make that joke, guys. I want a tee shirt that says “as seen on TV” so I can be extra obnoxious about it.
This morning, my mom and MIL came over to watch the episode with me. I was honestly a little terrified, and my stomach was a mess. I could barely choke down the donuts and coffee that MIL brought over. O ate enough for the both of us, though, so don’t worry.
Turns out, I didn’t need to worry…It was great! I’m so happy with how the episode turned out. It hasn’t hit me yet, though, so maybe sometime after I’ve gone to bed tonight I’ll sit straight up and say, “I was on TV today!”
I’ll bet The BF would love that.
So anyway, here’s the link to my segment, in case you missed it.
I hope you guys love it as much as I do!
Well tomorrow is The Big Day and I have to say, I’m more nervous about this part than I was to actually tape the show.
I watched this morning’s episode, and during a preview of tomorrow’s show my face popped up on the screen…it was so weird!
I have been getting some emails with questions about the show, so I would like to answer them as best I can.
1. How long will you be on?
My part is mostly done in the back story that we filmed on Monday. I did spend some time in the live taping, and I did get to interact with the doctors, but my segment is likely very short. I don’t want anyone to be disappointed that I wasn’t on for the full hour, because I’m just glad to have had the opportunity.
2. How far into the episode is your segment?
I really don’t know…though I think it might be near the end. They seem to cram a lot of different things into every show, and I wasn’t in the audience for the full taping so I don’t really know where my part will fall. Remember, I have not seen the finished segment. I really have no idea what will happen.
4. If I miss it, will I be able to see it later?
It looks like all episodes are available online, and I think a production assistant is going to email me a link that I will gladly share.
5. How do I know when it’s on?
Check www.thedoctorstv.com for local listings.
Those have been the most common questions I’ve been getting. If you have any other questions, please feel free to ask in the comments.
I’m setting my alarm and I’ve got the timer set on our TV. As if I’d forget.
I’m super nervous, so having a cold might not be the worst thing ever. At least I can take Nyquil to help me sleep tonight, right?
Don’t forget about the giveaway! I’m extending it into November since there were issues with the donation gig.
Yesterday, I started feeling the beginning signs of a head cold starting to creep up on me. Considering the fact that The BF came home with the plague and infected O, I knew it was only a matter of time before I caught it.
I rarely get sick. I’m not sure why I seem to have the Fort Knox of immune systems, but I do…So when I do manage to catch something I’m usually more annoyed than sick. Such is the case right now.
But do you know what made me feel better today?
We actually don’t get the Journal (shame on me), so I drove to the gas station after O finished his breakfast and bought a…uh…five copies.
Well I wanted extras for my mom, and MIL…
When I took them to the counter to pay, the cashier pointed and said, “That’s you! How pretty!” He seemed super excited, so even though I felt like (and probably looked like) Hell, I mustered up the necessary happy face and chatted with him for a minute.
After leaving, I treated myself to a coffee from a local place, Good to Go Espresso. They give you a chocolate covered espresso bean with your coffee and the large is seriously huge…What’s not to love?
I spent the rest of the day working on O’s Halloween costume and hanging out with my mom. The boy and I stopped by the store and picked up the ingredients for homemade hot and sour soup. I’d never made it and I’m still not sure it was right since I can’t taste anything.
When I got home, my new Influenster VoxBox was waiting by my door. It couldn’t have come at a better time, because it contained Puffs. My kid tore the remaining tissues out of the box and shredded them, and guess who forgot to buy more…
So basically what I’m saying is…Even though I feel like crap it was a pretty good day.
Now, if you’ll excuse me, I’m going to load up on my Kroger brand Nyquil and spend some quality time with my pillow.
When most people think of pumpkin, they think sweets…pumpkin lattes, pumpkin rolls, pumpkin pie, pumpkin butter…
That’s fine, but I think you might be surprised at how tasty pumpkin can be in more savory applications. I happen to love roasted, cubed pumpkin tossed with a bit of butter, chili powder, and parmesan cheese.
I recently had a small pie pumpkin hanging out on my kitchen counter, and I knew I wanted to do something different with it. With Thanksgiving coming up, I’ve been looking up stuffing recipes…I wondered if I could put a savory sausage stuffing in a pumpkin.
Not only did it work, but it was delicious. This would make a pretty easy and impressive side dish for Thanksgiving, and with a little cooking time adjustment you could easily double or triple the recipe for a larger pumpkin to serve more people.
Sweet Italian sausage stuffed pumpkin
1 pie pumpkin, cut in half lengthwise, innards removed
1 pound sweet Italian sausage (bulk or removed from casings)
2-4 ribs chopped celery
About 1/2 – 3/4 cup chopped mushrooms
1 small onion, chopped
1/2 cup Italian breadcrumbs
1/2 cup cornbread croutons, crunched up
1/2 cup parmesan cheese
1 egg, beaten
About 1/2 cup chicken broth
Preheat your oven to 400° and line a rimmed baking sheet with foil. Cut the pumpkin in half and scoop out the gunk, then rub the inside with olive oil and sprinkle with salt and pepper. Bake, cut side down, for about 30 minutes or until the flesh is fork-tender.
Meanwhile, fry sausage over medium-high heat along with the celery, mushrooms, and onions until the meat is browned and the veggies are soft. Drain, then pour into a bowl and let it cool a bit. Once the mixture is cooled, add breadcrumbs, croutons, cheese, and egg. Stir to combine, then add chicken broth a little at a time until the bigger chunks of crouton are just moist.
Scoop the mixture into the pumpkin halves, cover with foil, and bake (use the same foil-lined baking sheet) for 30-45* minutes. Remove foil and continue baking for another 15* minutes or so, just until the tops get brown and crunchy.
To serve, scoop out a bit of the pumpkin flesh along with the stuffing mixture.
This would make a delicious addition to your Thanksgiving spread, or any fall gathering.
Speaking of fall! You should probably check out my awesome giveaway for your chance to win a hat and scarf, lovingly crafted by yours truly.
* All cooking times depend on the size of your pumpkin and how much stuffing is in each half.
I did not have high hopes for this one, guys.
It was one of those days…I knew I needed to go to the store but I had been working on O’s Halloween costume and let it get too late in the day.
I knew I had a pound of ground beef in the freezer…along with a few pieces of cooked bacon. A hunk of Velveeta (yes, Velveeta) was hanging out in my cheese drawer.
I thought about making cheeseburgers, but we had no buns…I noticed that we did have spaghetti and a light bulb went off.
Bacon cheeseburger spaghetti? It sounded like something that could go either way, so I decided to give it a shot.
I’m a risk taker.
Everything came together pretty quickly with this one, and I was surprised at just how good it was. I ate a huge portion, and so did O. The BF was convinced he had Ebola (turns out, just a head cold), but even he ate a pretty big helping.
I suggest you try this soon, especially if you have kids that love cheeseburgers.
Bacon cheeseburger spaghetti
1 pound ground beef
1 green pepper, diced
1 small onion, diced
2 garlic cloves, minced
Worcestershire sauce (a few shakes)
Salt and pepper
3-6 strips of bacon
1 can tomatoes, drained
About 1/4 of a block of Velveeta, cubed
1-2 tablespoons mustard
1-2 tablespoons ketchup
About 1/4 package dried spaghetti
Start by browning your beef in a skillet with the green pepper, onion, garlic, salt and pepper, and worcestershire over medium-high heat. Strain.
Fry the bacon in the same skillet until crispy. Remove to a paper towel lined plate, then pour off most of the grease.
Pour the ground beef back into the skillet. Add tomatoes, cheese, mustard, and ketchup. Stir to combine, then let cook over medium-low heat until cheese melts and everything combines.
While you’re waiting for the cheese to melt, boil your spaghetti according to the package directions. Drain.
Crumble your cooked bacon and add it to the sauce mixture, stir, and taste. Add more ketchup and mustard if you like.
Serve with salad and garlic bread.
Because I was mostly just throwing stuff together, I didn’t get any good pictures. I did snap a quick pic of the leftovers just before they went into the fridge.
Trust me, it may not look like much, but it was really, really good.
Please don’t forget about my Breast cancer research fundraiser (and giveaway!). I’m going to keep it going a little longer since there have been some issues with the website.
Plus…If you missed yesterday’s news… I found out when my episode of The Doctors airs! Click the link to get the details.
Ok, guys…This just in…
Well, kinda. I actually got the email a couple of days ago but I haven’t had time to make the announcement.
Anyway, I heard from my pal and favorite production assistant that my episode of The Doctors airs Wednesday, October 29th! If you’re reading this from somewhere in my town, I found the show on channel 23 (WNDY) at 9:00 am. We have Dish, but that’s a local channel so it should be the same for everyone.
If you’re not from around here, head over to TheDoctorsTV.com to find out when the show airs in your neighborhood.
So set your DVR (if you’re fancy enough to have that sort of thing), or just plan to be parked in front of the TV when it’s on.
I believe the episodes are available online, so once it airs I will share a link to the show just in case you miss it.
I can’t wait to see it! I just hope I don’t have a big ol’ dangly booger the whole time.
Sorry I’ve been so quiet lately… I have been dealing with sinus issues these last few days and just thinking about thinking hurts…Today I woke up headache free, but it’s slowly sneaking up on me.
I’ve also been busy with a bunch of crochet projects, and I’m finally about to get started on O’s Halloween costume. Hopefully.
Thursday, my mom and I planned to go to a fabric store in Avon. I wasn’t 100% sure how to get there, but I had my navigator and I knew which direction I needed to go.
The beginning of the trip was fine…but we were probably halfway there when we encountered trouble in the form of a road closing sign. I needed to turn right in “approximately 5.2 miles”, and the sign said the road was closed in 5. I figured I would be able to make the turn, so we kept going.
We got to the closure, and it turned out to be at a T, so you had to turn left or right. Guess which way was closed…
So I said a fair amount of curse words, O giggled hysterically, and we turned left. I didn’t see any detour signs, so I thought we’d just look for a right turn and try to go around the closure. We drove for a few miles before popping over a hill and almost running into another roadblock.
I cursed some more, O continued to giggle, and my mom snorted at me. Luckily, we were able to turn right and eventually we found ourselves in Danville. Knowing where we were, we were finally able to successfully navigate ourselves to the fabric store from there.
My mom found fabric that is perfect for the costume, and I picked up a couple of balls of yarn. Everything was on sale, plus I had a couple of coupons, so I got some really good deals.
I have not been brave enough to start working on the costume…but I have started a pretty scarf using the yarn I bought.
I’m also working on something to add to my giveaway!*
Our trip home, if you wondered, was far less eventful. We took a different way, and even though we ventured a little close to the Covered Bridge silliness for my comfort, we made it back with far less cursing.
*Regarding my giveaway: I haven’t brought it up in a while because (as I mentioned previously) a woman in my community just passed away after fighting breast cancer. Out of respect for her loved ones, I decided to wait until after her funeral to continue. I’m still accepting donations, and every donation will still enter you to win!
A few days ago, I stopped by my friend’s house to make sure the curtain I was making for her fit the intended window. We had a nice visit, my kid inhaled two muffins, and we left with pumpkins from their pumpkin patch.
I was pretty stoked to have pumpkins. Last year, I cubed and roasted some with a little sea salt and Parmesan cheese and O loved it. As soon as I got home, I split one and roasted it with brown sugar, cinnamon, and butter.
Once it cooled, I dumped the pumpkin into a food processor with some vanilla yogurt, then I mixed it with some oatmeal and popped it into the fridge overnight. The next morning, O had pumpkin spice refrigerator oatmeal for breakfast.
I was trying to figure out what to do with the other little pie pumpkin when I saw a few recipes for pumpkin butter on Pinterest. It sounded good, so at 7:30 this morning I hacked the pumpkin in half and stuck it in the crockpot.
Don’t attempt to cut a pumpkin in half before you’ve had your coffee. I’m still not sure how all of my fingers are intact.
Anyway, this was all very experimental. All of the Pinterest recipes called for canned pumpkin puree, so I guessed that I could at least soften the pumpkin in the slow cooker before cutting it out of the shell.
Turns out, you can totally cook a pumpkin in the crock pot.
So after a lot of guessing and a little accident that involved some pumpkin hitting the floor…I ended up with some damn good pumpkin butter.
Here’s how you can have some, too:
Slow cooker pumpkin butter
1 small pie pumpkin
3/4 cup brown sugar
1/2 cup 100% apple juice
1 1/2 teaspoons pumpkin pie spice
1-2 teaspoons salt
Cut the pumpkin in half and scoop out the seeds and pulp. Put the halves into the slow cooker with about 1/2 to 3/4 cup water in the bottom and let it cook on high until it softens, 2 or three hours. ***
When the pumpkin is soft, carefully remove it from the cooker and let it cool a bit on a plate (this is how some of mine ended up on the floor). Dump the water out of your slow cooker.
Scoop the pumpkin flesh out of the rind and put it back into the slow cooker. Add the remaining ingredients, turn it to low, and let it cook for about another hour.
Transfer the pumpkin to a food processor or blender. Give it some time to sit with the lid off so it can cool, then blend until you have the consistency you like. I actually ran my through a mesh strainer instead of blending it because O was napping. You’ll get the same result either way, but I’m guessing your arm won’t be as tired if you use a blender.
***Alternatively, you could cut the pumpkin away from the rind first, then just throw everything into the slow cooker on high for about three hours (or until the pumpkin is soft), then blend it all together.***
You could can this, or store it in an airtight container in the fridge for a few days.
If it lasts that long.
I couldn’t wait until it cooled to try it, so I buttered a piece of bread, topped it with pumpkin butter, and
cramed it into my face ate it in a ladylike manner.
I’m currently working up the motivation to make some biscuits so we can eat this for breakfast in the morning. Something tells me a flaky, buttery, warm biscuit would be the perfect partner to this pumpkin butter. Or maybe we’ll just eat it straight from the container with spoons.
Don’t forget about my Breast Cancer Research Foundation giveaway! Check out the details in this post and enter. I’m about to add to the prize, so stay tuned!
Yesterday morning, O was eating breakfast and I was wandering around aimlessly, picking things up while I waited for my coffee to brew. My hand landed on a half-skein of soft, thick, pink yarn and I found myself wondering if I had enough for a hat. I had actually just finished one, and it turned out so well that I wanted one for me, too.
O finished breakfast, I drank my coffee, and we spent the morning being a little lazy because, Sunday. O went down for his nap after lunch, so I turned the Colts game on and set my sights on that yarn.
Something occurred to me while I was crocheting. Instead of keeping the hat, I could make it part of a giveaway along with my Breast Cancer research fundraiser. It was, after all, bright pink.
Almost as if it was meant to be, I had exactly enough yarn to finish a hat that would fit an adult woman.
Well, it fit me…My adult status may be questionable at times.
I added a little detail that I actually think looks really cute. All in all, I think this might be my favorite hat.
If you would like a chance to own this one of a kind hat (that might be the softest thing you’ll ever wear), all you have to do is donate. You will be entered into the drawing every single time you purchase a donation gig.*
Throughout this month, I may occasionally add to the prize, so keep your eye out for updates. Please continue to share this post and the Fiverr donation link. Thanks to everyone that has shared it already!
*I will randomly pick a winner on November 1st. Unfortunately, I can only open this drawing to residents of the continental United States. Members of my family are not eligible (sorry, guys). You may enter as many times as you like. The winner will be announced in a blog post, and I will give that person one week to contact me at willfullydisobedientblog (at) gmail (.) com with his or her shipping info.
One morning last week, I was getting O’s breakfast ready when I noticed the freezer door was open. Thinking I must not have shut it, I pushed it closed and settled O in his highchair.
As I started making the coffee, (maybe opening the can gave my brain a jolt?) I realized that I hadn’t been in the freezer during the half hour that I’d been awake. I opened the door and poked at a bag of strawberries…Mushy. The ice had mostly melted into a puddle, and the ice cream was now soup.
This was all pretty upsetting since I had just gone grocery shopping the day before, but I was mostly annoyed over the loss of all those chestnuts.
I butchered my thumbs for nothing, it seemed.
The day before, I used some of the chetnuts in a recipe. It was delicious…And there were leftovers packed safely away in the fridge. Luckily, O and I were able to enjoy some of the chestnuts we foraged for in those leftovers for the next couple of days.
This is the perfect kind of minimal-effort Thanksgiving side dish, by the way. Make it soon, and I think you will agree!
Brussels sprouts with chestnuts and bacon
1 pound brussels sprouts, cleaned and halved
3 strips of bacon
A good handfull of roasted chestnuts, quartered (if you don’t want big chunks, give ’em a rough chop)
1/2 cup water
2 tablespoons cold butter
Salt and pepper
Start by frying bacon over medium heat. Remove from pan and drain on a paper towel. Add brussels sprouts to pan and saute for five minutes, or until you get some color to them. Pour in water, then cover and steam for about 8 minutes. Uncover and add chestnuts. After the chestnuts have warmed through (about five minutes), remove from heat, add butter, and stir until it melts and creates a bit of a sauce. Crumble bacon over and add salt and pepper to taste.
This is practically fall in a skillet. Even brussels sprouts haters may be lining up for seconds…In fact, you may want to double or triple the recipe to make sure you get some!
Or just refuse to share. I won’t judge.