Nailed the Fail: Secret Subject Swap

Welcome a Secret Subject Swap. This month 7 brave bloggers picked a secret subject for someone else and were assigned a secret subject to interpret in their own style. Today we are all simultaneously divulging our topics and submitting our posts. Read through mine and at the bottom you’ll find links to all of today’s other Secret Subject participants.

My subject is: Nailed it.
It was submitted by: Tamara of Part-time Working Hockey Mom.

You'd think this would be a pretty easy prompt, wouldn't you? Not at all restrictive but wide open, I could write this one with my eyes closed.

Or could I?

Seems even with my eyes open this one gave me trouble.

Because, honestly, I don't feel like I've been nailing anything lately. 

The end of 2019 kicked my butt. And the end of the year festivities are a favorite. I love playing with my food, so Halloween is my spirit animal. I was sick. Thanksgiving is a lot of work, but I get to have my whole family home. Which I did, but I was sick. Chanukah is a favorite holiday and we all love the traditions, the Crusted Prime Rib, latkes and roasted asparagus. Which I made, but I was sick. On Christmas I always roast a turkey and we sit by the fire, mouths watering. Which we did, but I was very unhappy with the turkey and will never buy that brand again. Can't say I nailed anything these past few months.

Even my favorite things let me down. I have a Sudoku app and I play the game-of-the-day every day. It's my down time, my chance to use my brain and be challenged and have some fun. From easy through expert I conquer them all. But the whole time I was sick I could not finish a game. I didn't nail Sudoku, Sudoku nailed me.

I've always prided myself on my memory. If you said something to me 10 years ago, I could remember it. But lately I've found my memory has been letting me down. More times than I'd like to admit I've had to google "what's the word for . . ."

OK, now I'm getting desperate, so let's break it all the way down basics, shall we? Like breathing. I mean, breathing is an involuntary function, you basically don't need to put any effort into it, it just happens. If I'm alive I must be nailing breathing. Or not. Since I've been waking up wheezing every night for the past 3 weeks. 

Now if you want to talk about taking some bright green liquid medication and not making it from my bed to the bathroom (did I mention my bedroom carpet is white?) well, that I nailed.

But "nailed it" infers an accomplishment and, honestly, no one's gonna call what I did to that carpet an accomplishment. 

And it was Hubs who nailed getting the stains out of the carpet. Only took him 3 days, poor guy. 

Before the December flu phase, when I was in my October and November shingles period, I probably was eligible for the Guinness Book of World Records in the category of saying "ouch" the most times in a two month period but, again, not really a boast worthy achievement.


Seems all I can nail is the epic fail.
 

But then there's this: last week, when I finally stuck my big toe into the recovery segment of our program, I came up with the idea for these French Vanilla Butterscotch Refrigerator Bars. I couldn't do anything about them at the time, but now that I've been healthy (knock wood) for a hot minute, and I even remembered how I'd envisioned making it (well, mostly) while I was delusional, I finally got a chance to give it a try.

French Vanilla Butterscotch Refrigerator Bars

Nailed it! 

Here are links to all the sites now featuring Secret Subject Swap posts. Sit back, grab a cup, and check them all out. See you there:

Spatulas on Parade 
Wandering Web Designer 
Southern Belle Charm 
Part-time Working Hockey Mom 
Climaxed 
Medicated Musings 

French Vanilla Butterscotch Refrigerator Bars

                                                                          ©www.BakingInATornado.com

Printable Recipe

Ingredients:

11 oz box of Vanilla Wafers
5 TBSP butter, melted
1 (8oz) package cream cheese, softened
1/2 cup powdered sugar
1 box (3.9 oz) French vanilla pudding mix
3 1/2 cups milk, divided
1 (12 oz) cool whip, defrosted
1 box (3.9 oz) butterscotch pudding mix

Directions:
*Grease a 9 X 11 baking dish.
*In a food processor, pulse the cookies until they are crumbs. Set aside 1 cup of the crumbs for later use. Mix the remaining crumbs with the melted butter and press into the bottom of the baking dish.
*Whisk the French vanilla pudding mix with 1 3/4 cups milk for 2 minutes. Set aside.
*Beat the cream cheese and powdered sugar until smooth. Beat in 1 1/4 cups of the pudding mix until incorporated. Fold in 1 cup of the cool whip. Carefully spread onto the crust and refrigerate for 5 minutes.
*Whisk the butterscotch pudding and 1 3/4 cups milk for 2 minutes. Carefully spread onto the cream cheese layer, sprinkle with 3/4 cup of the reserved cookie crumbs and refrigerate for 5 minutes.
*Fold the remaining cool whip into the remaining French vanilla pudding. Carefully spread onto the butterscotch pudding and sprinkle with the last of the reserved cookie crumbs. Refrigerate for at least a few hours or overnight until set. Store in the refrigerator.

Everywhere the Signs

We, well most of us anyway, try to be optimistic. We look for ways to believe. When things are going well for us, we hope that it will continue. And when things are not going all that great, we hope that they will change, and soon. We even look for signs. 

This is especially true as we head towards a new year, as we did just a week ago. We have come to think, especially through all of the new year cliches, that the first of January is a clean slate, a chance to start over. Whatever had been going on in our lives would miraculously end at 11:59 pm on December 31st and just a minute later, at midnight as the calendar changes from one year to the next, so would our lives change. There is good ahead. Believe it.

This is where I found myself as December was reaching its end. I'd had a tough 3 months. Most of you know that I had a bad (is there a good one?) case of the shingles all through October and November. After one week's break, the first week of December, I went right into 2 weeks of the flu followed by a week of a lasting cough and wheezing. Through it all I put on my traditional Thanksgiving dinner, Chanukah dinner and Christmas dinner. As we headed towards our traditional New Year's Eve appetizer buffet, I looked for everything and anything to call a sign that things were looking up.

Orange Pecan Caramel Corn

Like when, on the day before New Year's Eve when I dared to venture into the grocery store. It was not just the day before New Year's Eve, but the day after a weekend, meaning there was a good chance I'd find many empty shelves, a packed store and long lines.

Yeah, it was busy in there, but they had everything on my list. And they opened a new lane as I got ready to check out. There they were, signs that things were going to be looking up for me.

And then, all the appetizer prep work, cooking and baking I needed to get done on Monday and Tuesday, since the shopping went so quickly, I actually completed on Monday. Another sign.

On Tuesday, although I hadn't thought I'd have time, I made a big batch of Orange Pecan Caramel Corn. It was a risk because we all love my Caramel Corn, and like having it around to snack on while we're watching football on New Year's Day or just sitting by the fire on any cold weekend afternoon in the winter. But I had this idea for an Orange Pecan version that I wanted to try. Not only did I find the time to make it, but it came out great. Another sign. Yes, 2020 is definitely going to be my year. The grocery store, the New Year's Eve prep and the Orange Pecan Caramel Corn all say so. Everywhere the signs.

On New Year's Day I slept in a bit, woke up to have a leisurely cup of coffee and found myself smiling. It's here. This is my year. I've survived the 3 months of illness, the hustle and stress of multiple holidays, and all just a little worse for the wear (OK, completely worn down and exhausted) but I had an event free month ahead of me that would allow me to regain my strength. Starting today. I'd go from a few cups of coffee to Brunch Cocktails to sitting by the fire with a bowl of Orange Pecan Caramel Corn, and finally ending this first day of the rest of my life with a lazy dinner of leftover appetizers. 

So, all signs in my favor as I went to sit down on the couch Wednesday afternoon with my warm fluffy Red Sox throw and a bowl of caramel corn, I was happy. I was confident. I was hopeful and optimistic. 

And then, my butt halfway to the couch, I bumped the bowl . . .

Well hello Karma, didn't see you skulking there in the corner. Caught me counting my chickens, didn't ya?

Orange Pecan Caramel Corn

                                                              ©www.BakingInATornado.com

Printable Recipe

Ingredients:
3 bags microwave popcorn
1 stick butter
2 cups brown sugar
1/2 cup corn syrup
1 tsp salt
1/2 tsp vanilla
1/2 tsp orange zest
3 TBSP orange juice
1/2 tsp baking soda
1 cup pecan halves

Directions:
*Preheat oven to 250 degrees. Spray a large tin foil roasting pan and a heat resistant spatula or large metal spoon.
*Pop the popcorn and carefully remove any unpopped seeds before placing the popcorn in the roasting pan. Move to the oven.
*In a medium sized saucepan over medium heat, melt the butter. Add the brown sugar, corn syrup and salt. Cook, stirring constantly until it comes to a boil. Allow to boil for 3 minutes without stirring, then move from the heat.
*Remove the popcorn from the oven and mix in the pecans.
*To the sauce, add the vanilla, orange zest and orange juice, mix quickly. Add the baking soda and mix until it's fully incorporated.
*Pour the orange caramel sauce over the popcorn and pecans and mix well. Put in the oven for 20 minutes. Remove from oven, mix well and return to the oven for 20 more minutes. Repeat for a third time and then remove from oven.

Conquering the Divide

We'd suffered a rift. Not a disagreement or a falling out so much as a split, a clear division. It wasn't intended, but then these things rarely are. They happen. Sometimes you don't even see it coming, not even on the radar and then BAM, one thing leads to another and there is a separation. A significant one.

I had decided . . . well, to be fair I knew all along, that I needed to make it right. It was, if I had to admit it, my fault. Not choice, never a conscious decision, but the betrayal was mine, it would be up to me to conquer the divide. After all, for as long as I can remember I'd wake up pretty much every single morning to the same image. But not for the past 10 days.

Fault aside, it's hard though, when you've been hurt, really hurt, betrayed in a sense by your love. Not intentional, but that doesn't mean the pain isn't there, the fear of going back isn't paralyzing, the thought that it would never be the same pushing its way in no matter how many times you push it aside.

You know, when you're sick, really sick, you give up a lot. At first you don't even notice because the fever, the chills, the aches, even the inability to stand keeps functioning brain cells at bay. When all your strength is required just to get to the bathroom when necessary, there's little else that permeates the thought process (or lack thereof). By day 3 or 4 you're so relieved have had your eyes open for more than 10 minutes in a day or, and this is a big one, to have accomplished keeping down a sip or two of room temperature water, that you still haven't taken stock of how much you've lost.

I mean like food? What's food? Who even cares about food (did I say that? Yes, delirium is a scary thing). 

French Onion Spinach Potato Casserole

It's not food we're talking about here, although, spoiler alert, the appetite returns as well.

It's that relationship you thought you could not live without . . . yet for the past 10 flu days (albeit spent in a stupor) you have.

Yes, it's a slow and tentative journey back to the one you love. Taken in small steps for fear of rejection, the kind of rejection that you've become all too familiar with over the last 10 days, the kind of rebuff that has you brushing your teeth for the 700 time in a day while wondering what could possibly be coming up when absolutely nothing is going down. 

And although it requires diligence, dedication, commitment and patience, I tell you today what was never even questioned at all: I have missed you, here and now I publicly renew my vow of commitment to you. 

Even if it's at a rate of one sip a day, I will find my way back to you, coffee. You are my true love.

French Onion Spinach Potato Casserole        

                                                       ©www.BakingInATornado.com


Printable Recipe

Ingredients:

3 large potatoes
4 oz frozen spinach, defrosted
3 TBSP butter
1/2 tsp salt
1/4 tsp pepper
1/2 cup French Onion dip
2 TBSP grated parmesan
2 TBSP bacon bits
1/2 tsp paprika 

Directions:
*Clean, dry and prick the potatoes. Microwave for 5 minutes. Turn over and microwave another 5 minutes or until they are soft in the center when pierced with a fork. Cut in half and set aside for 5 minutes.
*Preheat oven to 350 degrees. Grease a small baking dish.
*Firmly press the spinach between cloths or paper towels to remove as much of the moisture as possible. Place in a bowl with the onion dip, parmesan and bacon bits. Mix.
*Scoop the potato out of the skins and into the bowl. Discard the skins. Add the butter, salt and pepper to the bowl. Using a mixer, beat for one minute.
*Place the potato mixture into the prepared dish. Sprinkle with paprika. Bake for 35 minutes.