Cooking · Uncategorized

My Recipe for Easy Hollandaise

0501181805aAs a teen-age girl I once laughed at someone who told me that making hollandaise  sauce was hard. I had been making it this simple way for years and it never fails.

My recipe for easy, no break, hollandaise, it is easy to remember, takes no special equipment, not even a whisk.


  • the juice of one lemon
  • one cold stick of salted butter (or un-salted if you have it, just add salt at the end to taste) A 4 oz standard US stick
  • 2 egg yolks


  • A fork
  • a small pot
  • a cooking surface that can be set to low


Directions:  Put your yolks into the pot and squeeze your lemon into the the pot, straining the seeds in your fingers. If some seeds get in, just fish them out with the fork. Whisk vigorously with your fork.


Set your stove to low, or if you are feeling confident 2,  and put on the pan. From here on out you cannot walk away. Your only job here is to stir. Yes you can throw an english muffin in the toaster at this point but it is going to need a little love to not turn into scrambled eggs.

Unwrap your stick of butter and divide in half. Stab your half stick with the fork and stir your eggy/lemon liquid with the butter. It will slowly melt. When that half is melted give it another rigorous whisking with that fork, just so it knows who’s the boss.0501181746a

Stab the other half and melt it in to what is probably looking pretty good. Once it has also melted you can do the happy dance but, take it off of the heat.  If it is too thin, continue to stir over the heat to thicken up. But never leave it alone on the heat.

It is SO simple right. You will never even think of eating it out of a packet again. (Disclaimer, this recipe contains undercooked eggs. I ate the packet kind when I was pregnant because of the risk associated with eating undercooked eggs.)

Tell me, what is your favorite thing to eat hollandaise on? Find out what mine is in the comments. And don’t forget to follow me so that you don’t miss out! Or post pictures of your creations using the hashtag #hollendaiseathome. I would love to see what you are proud of.


Great News!

The results are in and Lake Park is in no danger. The results were a landslide in our favor! ( I have heard about 600 to 15) Hoorraaayyy! Thanks to all that called and shared on facebook. We all appreciate it. Isn’t it great when people come together for good?


URGENT Save Lake Park

The City of Reno is threatening to fill in our beloved Lake Park pond. The pond is home to tons of wildlife 🐸🦉🦆🐥that would be negatively affected among many other issues it would create.
165651 to 650-600-9016 to #savelakepark
Thank you and PLEASE SHARE with your friends.

Our Deadline is June 17th

Elizabeth has taken the helm on this. Thank you Elizabeth. If you would like a phone number. Send me a message and I will get it to you.

Autumn Reeder

~Lake Park

Dear Neighbors,
Thanks to all of you for attending our meeting last Saturday.  I am immensely grateful to you for your commitment to preserving the lake and to our joint effort to improve the park as a whole. Some agreed to attend the NAB meeting at City Council Chambers at 6 pm on June 12th. Another is on the Board of Scenic Nevada and volunteered to bring our issues to that Board. Still others agreed to find the original documents which gifted the park to the city because we need to know those terms and conditions. Still others volunteered to make signs and alert passersby to join our effort and text code 165651to 650-600-9016  before the June 17th deadline. Many have called the Mayor’s office, city council members and legislators.  I have received a number of calls from neighbors who were not able to meet last Saturday but are concerned and willing to support preservation of the Lake.
You raised important issues: the value of the Lake’s water rights, the need ameliorate and aerate the lake, the beginning of a ‘wetland’ on the east side of the lake, preferences given to newer developments, the decline of the lake in relation to Rancho’s creation. faulty de facto notice of the survey, and the survey’s deficiencies. Expertise and experience in the group potentially allows us to work constructively with the city to improve the lake, not just leave it as is.
Changes have happened since we met.  Nevada Wildlife removed the remaining geese two mornings ago, roughly, according to those who witnessed the event.  Yesterday a park employee edged the sidewalk around the lake. A warden has been circling the lake today.
KOLO news called this evening and asked to speak with any who are able to meet tomorrow morning at 11:00 am. A representative will come to my house at
60 Anson Drive and also photograph the park. Please come if you are able.
I suggest we meet again next Saturday, June 9th, at noon, in Lake Park to see what we’ve accomplished and move forward.
Best to all,
Elizabeth Francis

The Counter-top Dilemma


A kitchen remodel. Now that I am living in the midst of a remodel, I totally get why someone always cries or becomes otherwise, insane. Not having a sink will do that to a person. As will wildly different prices and function between items.

1st place I look. Has beautiful quartz. Super nice dude too. Happy to help me and understands that I am the type of person that needs at least three different quotes before I commit as I cannot sleep if I don’t do my due diligence.

What causes the biggest fight in my house. I ask my husband to put down plywood so I can have a counter-top.. He sees it as a waste of money. I see it as needing to not want to kill everyone.  I get half of my wish. I get half of a plywood counter and I only want to kill them all, a little.

“That beautiful marble counter top, oh it will be fine in your kitchen. Yeah its only $400 per slab, you will need two.” When they say it that way it feels like a steal compared to the $600 quartz I picked out. And it is Marble. If that doesn’t say “Classy” then what will.

Installer. “Oh you do not want marble in a kitchen. Maybe a bathroom but it is too delicate for a kitchen. You will be so disappointed when it is ruined immediately. Best to go with granite.”

Me. ” Well I did originally have a quartz in mind.”

Installer: ” It will get ruined too. It will bubble if you ever think about putting your coffee pot on it. Buy granite.”

Me: ” um.. ok.”  Note: this was 3 days ago. I still haven’t gotten a quote from this guy. I don’t want granite.

I went back to the 1st place. Dragging my tail between my legs. “I hear I can’t have quartz. I will ruin it.”

1st place: ” not true. get what you like… Just stay away from marble.”

So.. they will be here Monday. I’ve kept 4 chickens, 2 dogs (debatable) and 2 kids alive this long. Let’s see if I can manage not to destroy a big flat rock.


Wish me luck… Check back Monday to see what happened.




DING! I am full of ideas. I always have been. I always begin something and then get board with it rather quickly. I used to love to trail run. For like, 8 times then for no good reason, I stopped. I used to know how to knit. But, I will always love dessert.

Today we make: Roasted Peaches and Cream Popsicles! Paletas are one of my very favorite summertime treats and Joe will never turn down anything peaches and cream.

My oven is still not connected but, I am resourceful and my cuisanart toaster oven will have to do the heavy lifing of roasting my peaches for me today. (Thank you Cohens for the wedding gift that has made a year without an oven tolerable.)

For the last few weeks I have been making paletas like crazy. I’m a little obsessed.

The recipes are so easy.0819171753.jpg

First make a simple syrup with sugar and water on the stove and let cool.

Then blend 80% of your fruit until smooth. (I use a vitamix because it is the blender I have.) Once you have a smooth consistency then add in the other 20% and blend until you have some small chunks throughout.  And here is the secret: taste it. The amount of simple sugar you will need will vary from batch to batch. I know, not really rocket science. But really, taste it and make it sweeter with your cooled simple syrup.

Some things that I have learned. Things are not as sweet after they are frozen. You want your base to be crazy sweet.

Peel your peaches by boiling for a minute or two and plunging in ice-water. The skins are a little unsettling.

To get beautiful creamy swirls: Sweeten some half and half, or don’t, I prefered it sweet whereas Joe thought that unsweetened was a nice change. Fill your mold 2/3 full and then add the cream. Using a clean popsicle stick swirl that cream in and make sure you get the sides. Freeze overnight.

The cream doesn’t set as hard as a non-creamy like ginger-basil-lemonade. (Yeah, that is flavor I am working on perfecting too).  So setting overnight prevents stick slippage.

Go out and buy a big popsicle freezer bike because all of the sudden you are making the best popsicle that you have ever tasted.





Coconut pudding, on accident 

So. I’m behind on my goal. Like really behind but, I will forge on. 

Today I’m making coconut pudding with my little one who has asked to “juice oranges”.

The recipe is from

1/3 cup sugar

2 egg yolks

1 can each Trader Joe’s coconut cream and coconut milk (you only use 2 tablespoons of the coconut cream)

2 Tablespoons flour

1 Tablespoon cornstarch

Pinch of salt 

1 tsp vanilla extract

And some shredded coconut for topping.

So there is mixing the yolk and sugar

I also have to avoid a tricycle.

 Next open the can of cream. Huh, weird. It’s firm.. I’ll poke it with a rubber spatula.


Wipe quarter cup of coconut cream off my shirt. It’s chunky. Not at all the cosistancy I expected. When you taste it, it’s like coconut oil in sweet liquid. So far, looking horrible. 

Next is 2 tablespoons of coconut cream. It is either a can opener or one of the can pokey openers that I’m going to have to use..

I’m going can opener. Hmm. It’s also very firm. Since the spill I’m no longer precisely measuring. I’m going to guess with a kitchen spoon.

 It tastes and feels like a sunscreen that would have a monkey on it. I rub it in my hand and now I smell like Spring break.

I scald the coconut and then add the flour and cornstarch to 5 the mixer.

The kid tries to to add the leftover egg white to the mixer. Caught in the nick of time.

Temper the eggs is next. That goes fine. Transfer back. All is well.

Damn! That sunscreen says “Shake well before using”, so I poke it.

Yup. There is a thin liqid down there. The kid starts poking it vigorously.

It says to “wisk for 5 to 10 minutes”. That isn’t happening with my family. So, I cranked up the heat and worked vigorously for 3 minutes. It thickened fine.

I forgot the vanilla. I spashed it in and called it good.

Early tasters, me and Bea, were split. She thought it was great. I think it tastes like sweet coconut oil. 

Maybe it will be better when cooled.

It fit into 4 small ramekins. 

And I toasted some coconut in the toaster oven to top it off. 

Verdict. It’s alright. The toasty coconut on top was the best part. Everyone ate all of their dessert without complaining. It was much better after 4 hours of refrigeration and digging a sprinkler system.

Now, what to do with the canned coconut. I think it will probably make an appearance in the oatmeal tomorrow. 

11 down. 39 desserts to go.


A sweet year. Week 14

My new years resolutions have always been pretty simple and really more like fun personal challenges. The year I met Joe I had resolved to wear false eyelashes more often. One year I ate all of the unique flavors of chips I could find. (that one stuck). This year I started with “make dessert more.” It sounded lazy and not really interesting. So after many iterations it is this. Make 50 unique desserts, that I have never made from scratch, in one year.

Oh. And we are in March and I have had no oven this whole time. And I have little kids. 7 months and 3 and three-quarters.(her self-described age). And I have 2 jobs.

But. I love dessert and I feel like if I want dessert and I made it from scratch it seems worth it.

My step mom said, you should make a book. This is it Glenis, this is as good as it gets.

So it’s week 14.. At this point I should have 13 done to be on pace. I don’t. I have 10. some serious doubling up will have to happen. I’m not worried. I’ve always been good on a deadline.

0403171347aWhat have you learned so far, Autumn?

A lot!

I can get away with the same-ish items if I make different flavors.

Banana bread in the pressure cooker is like eating banana play-dough. (some people love it.)

Tapioca takes a whole day to make and is more of a mousse texture.

In really bad at folding in  egg whites but I’m getting better.

Let me know. What should I make?

0403171351And here is this week’s tapioca. I used the recipe on the back of the bag of tapioca. I figured that they probably have this on lock.

And they do. Success! It’s delicious and oh so fluffy.