Posts Tagged 'kosher'

Life in the Office Kitchen

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Neat and orderly with SUCH a variety of choice!

We have a small kitchen in our office. Maybe it’s not that small, but I’m comparing it to the one in my former office, which also had tables and a lot more counter space. We have a snack vending machine, a drink vending machine, a refrigerator, 2 microwaves, a Keurig coffee maker, a sink, and a water cooler. I think that is a fairly respectable work kitchen. The big issue is over the Keurig coffee maker. Let me take that back. For ME, the big issue is that so many people are (1) slobs, (2) can’t follow directions and (3) are selfish. Three issues. (“Our chief weapon is surprise…surprise and fear…“) Our company does NOT provide coffee for us (do NOT go there) so I like to surprise my office mates by bringing in coffee, cream and pastries on occasion. Usually on a Monday, or on a day when the weather is awful. If I’ve done the grocery shopping that weekend and thought ahead I’ve tossed in “office goodies”. Often I stop on my way to work to pick up something for snacks or lunch and that’s most often when I’ll also treat the office. I did so on January 6, the unofficial “everyone back to work after the holidays” Monday.

We have what is known as a mobile office. That means that many workers are allocated to this office but they are mobile workers, going out on sales and/or service calls, or visits to client sites. So they don’t have assigned desks and there are always people coming and going. There were 2 people in the office that day that I’d not seen before. I filled up the K-cup dispenser with coffee, and put out a box of non-refrigerated cream pods. I noticed one of these ‘new’ people taking more than just one K-cup. Because I was standing there and watching, she walked out without taking the extras. I’ve seen this before. I’ll fill the dispenser, I’ll notice how many are there, go by a few minutes later and see that it has been depleted. I believe this is due to people “hoarding” the coffee. There aren’t used K-cups in the garbage and there wasn’t an influx of people so if several K-cups “vanish” in the matter of minutes, it means someone walked off with them for their own personal supply. I’m sure they think it’s no big deal – the company will put out more. But it IS a big deal because there ISN’T any more and they are depriving their coworkers of the enjoyment of a free cup of tasty coffee. It infuriates me. Well, that Monday seeing that ‘new’ person lining up an extra K-cup (and using THREE dairy pods in her coffee – that is NOT coffee, sweetie, that’s milk with some flavoring), I lost my temper a little bit. I made a sign and put it out on the counter explaining that it was a coworker supplying the goodies, and the other coworkers being deprived by people hoarding. Two weeks before someone had walked off with a completely full jar of honey that had been supplied by another coworker. Once my note was out another person wrote that one and half full bundles of paper towels had disappeared from the cabinets, as well as most of the paper in the printer. We are past hoarding here, and into STEALING. It’s disgusting.

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Offending K-cups hidden in the BACK of the drawer.

Some of us treat our coworkers from the goodness of our hearts (that would be me *grin*) and some of us treat our coworkers because of dietary preferences. One of my friends here keeps kosher. Yesterday 4 Swiss Miss hot cocoa K-cups appeared in the dispenser. Swiss Miss cocoa is NOT kosher. That means if someone uses a Swiss Miss K-cup in the machine, my friend will need to re-kasher the Keurig so that he can make coffee and tea. *grin* (It’s not that hard to re-kasher but it is annoying and if that’s what he needs to do to feel comfortable, it’s his effort). This morning he came in with tea k-cups and coffee k-cups and filled up the dispenser with those (I’d already added my 6 coffee K-cups). He hid the offending hot cocoa pods in the back of the drawer. *grin* I said to him that people might still be using non-kosher pods and he sighed, shrugged and said yes, but I think people tend to use whatever is in front of them. *laughing* So true!!! So we had a full dispenser of interesting beverages. We also had cream because *I* got tired of people stealing my half-and-half from the refrigerator, and tired of them hoarding the little pods, and I brought in a large container of the powdered non-dairy creamer. I also am the person responsible for straightening out the different sugar substitutes. *laughing* It was making me crazy to see everything all mixed up and messy. I started aligning sugars back in the fall. Someone had left a lot of hot cocoa mix packages on the counter so I found a way to make them neat as well. (Too bad this obsession with order and cleanliness does NOT extend to my house.) It’s now 1pm and it appears that no one is hoarding today, and the caramel vanilla coffee my friend brought in has been a big hit! (I have to say – it smells wonderful.) Peace reigns in the kitchen, at least today.

Back to Back Baking

No more falcons, no more live concerts, so it’s back to talking about cooking and baking in the new kitchen. *smile* I got to show it off today to someone new! He said “I want to go home now and redo my kitchen”. We sat in the breakfast room at my fun round bistro table. He loved that handle and the fact that it really can move up and down.

Besides contributing a vegetable side dish for Thanksgiving dinner, I am also “responsible” for sugar free desserts. t-day apple pie This goes back to when my father, who was diabetic, was alive. My father loved desserts and once the diabetes was diagnosed I spent a lot of time learning to make desserts he (and the others with diabetes) could eat. Then a few years ago (2013) Thanksgiving and Chanukah coincided. For American Jews this was a wonderful event and inspired much holiday and culinary creativity. It was known as Thanksgivukkah. Although I fell in love with the rye crust for the pumpkin pie, I don’t really like pumpkin pie. I decided to see what I could do with the Pecan Pie Rugelach recipe.

I made the first batch exactly as called for in the recipe so I could learn the proper textures. Then I began to reduce the sugar AND to remove the dairy – I needed to make it kosher. Since we were having a meat meal, I could not have dairy in the dessert (cannot mix meat and dairy) The dairy for the dough was easy – vegan cream cheese and pareve margerine. pecan pie rugelachThe brown sugar was a bit of a ‘cheat’, but was deemed acceptable by the doctor (who is also diabetic). I use Splenda brown sugar, which is half brown sugar and half sugar substitute. This means that although it’s not sugar free, it has less sugar and fewer carbohydrates than regular brown sugar. When you factor in the lower quantity used, and spread it over the entire batch, it is acceptable for the folks at my table. And even at that, I tend to be stingy measuring the sugar, instead of generous. I’m always VERY generous measuring vanilla extract. 🙂 The other substitution is with the corn syrup. I use agave. If a recipe calls for 1/2 cup of syrup, use 1/4 cup agave and increase the liquids. The first time I made the rugelach the menfolk for whom it was made went crazy. They loved it. And so a tradition was born. I make SF pecan pie rugelach for Thanksgiving.

My father was also why I started making SF apple pies. inside of pieI changed up my recipe for the T-day pie since I wasn’t happy with the puree made with dried apricots. I did put some dried apricots in with the cranberries and the cranberry juice, but I also used sugar free orange marmalade. That gave the puree the correct consistency and liquidity needed to soften the apples and keep the pie filling moist and tender. I did the same layering with apples/puree/cinnamon & nutmeg as I did in my pie the week before the holiday. This one was much, much better although I didn’t get to eat much of it. 🙂

I’ve also made chocolate pecan pie for my sister in the past. She really loves it and it is so easy to make. That one is sugar-full and I don’t usually bring sugar desserts to Thanksgiving. pecan pie Our friends are fantastic bakers and they bring a smorgasbord of great desserts. But I was having so much fun baking and I knew they did NOT make chocolate pecan pie, so I made that one too. I used the fantastic coconut oil crust from the kale butternut squash pie. I have NO idea how the pie came out, since I never got a piece. 🙂 I brought it to my sister’s house but we did not serve it at dinner.

The shortbread was simply me going over and beyond. My sister and I spend a LOT of time talking/texting/emailing as we prepare for holidays. I tried to bribe her to come over and visit me and promised her some shortbread if she came. shortbreadWell she didn’t come but now the idea of making shortbread was in my head. I got up early Thursday morning and made up a batch of shortbread. I sent half of it to her and kept the other half for myself. I can assure you that the shortbread was delicious. I think I used a different recipe this time than the last time I made it. But the last time I made it was years ago – I have no idea which recipe I pulled. This time I looked at 4 different recipes, figured out the commonalities and made 2 pans. Yum Yum Yum.

I LOVE my new kitchen!!!!!


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