Pandora Radio

I’ve been listening to Pandora online radio for a few days. I love how it allows me stations that play similar music to an artist I list. But sometimes they like to confuse you.

Much like today. I have a “station” named Pablo Cruise. If any of you are familiar with them, they’re a late 70’s band, I think their biggest hit was “Love will find a way.” Really laid back easy going music. So imagine my confusion when the next track on the station right after “Baby come back,” by Player was, “Animal (Fuck Like A Beast) by W.A.S.P.

Yeah, I didn’t get it either, but hey I love the song either way and I really needed the chuckle.

Honey and Plantain cheesecake.

There are times when I have very little in my fridge, very little.  Friday, was one of those times.  I had a few things and went online to see what I could make with some cream cheese and eggs.

I found a recipe for honey cheesecake.  So, I decided I’d go with that, but I’d add something extra.  I had a ripe plantain and wondered if I could incorporate that somehow.  I didn’t have any graham crackers or any vanilla wafers, so I had to improvise.  I had Count Chocula cereal.  Yes, you read right.  Having nothing to lose, I went at it.

In the end, I wound up with a pretty damn good cheesecake.  It’s not overly sweet, which makes the ingredients of honey and plantain to stand out more.

Here it is:

Honey and Plantain cheesecake


2 8oz packages of cream cheese
1 large ripe plantain (very important, make sure you use a ripe plantain, not a green plantain)
4 eggs
2/3 cup of honey
1 tsp vanilla
1 dash cinnamon (optional)
1 dash pumplin spice (Optional)


1 cup Count Chocula cereal
1/4 cup butter

Pre-heat oven to 350.

For the crust, mix the Count Chocula and the butter. (trust me.)
This will give you enough to make a thin coating at the bottom of the pan.
For more, use 1 1/2 cups of cereal and 1/3 cup of butter, which will allow you to bring the
crust up the sides a bit.

To make the filling, boil the plantain for about 20-30 minutes on medium heat, until soft.
Mix room temperature cream cheese with plantain, eggs honey, vanilla.

Pour the mix into your tin and then place your tin in a water bath, which is just a large pan, filled with water.
Place into the oven for 1 and 15-30 minutes.  Depending on your oven, until firm.
When done, take it out of the oven, and allow it to cool for a few minutes, and then place in the refigerator
for at least 3-4 hours before you take the cheesecake out of the tin.  Then place it back into the fridge and allow it
to further cool overnight.

As I said at the beginning, this is not an overly sweet dessert.  The honey and the ripe plantain, along with the cereal crust allowed the natural sweetness to come through.

When you serve, add a drizzel of honey or even chocolate.  I also like spreading a bit of raw honey over the top.


Don’t mind the kitty legs in the background. My assistant liked the spotlight.


Easy Quiche

One of my favorite things to eat and make is quiche.  I have a very easy recipe that I’ve been using for several years.  I found it in an old recipe book.  Over the years I’ve adapted it so that I can make something easy and I can use any number of different fillings.

To begin with, you need your ingredients.

Okay, don’t mind the large black kitty. He’s my assistant.

It’s not easy cooking with 5 cats running around.

I always try to by cage-free.

Add a dozen eggs in a bowl and beat as though you were making a very large omelet. For a very hungry giant.

After you beat the eggs, you add a half-pint of heavy whipping cream. Make sure it’s heavy and don’t add more than the half-pint. Then you add your spices.

These are dill seeds. Or are they fennel seeds? No, sorry that’s dill. I suppose you’d say that’s a good dash. I add a little more fennel, because I like fennel, but you can play with it. You really can add any of your favorite spices. It’s all about experimenting. I also added just a shake of white pepper and oregano. I didn’t add salt, simply because I’m not a big salt eater, and with everything else I added, it’s flavorful enough for me.

I buy the small blocks of spinach from the freezer section. I’ve also used the packages, which is easier because you can add them directly from the package, instead of having to thaw it out and squeeze the water out.

This is the block of spinach after I squeezed the water out. It doesn’t look like much, but it’s plenty, believe me.

Mushrooms. Not too thick cut, but not too thin either.

I put the spinach in first, then add the mushrooms and lastly the cheese on top.  I would say I add about a little more than half a cup of shredded cheese to each quiche. But again, it’s up to you how much cheese you like.

I add the egg mixture with a ladle. I add one ladle at a time to each shell, so that they each get the same amount. The ingredients will yield two quiches. Pre-heat your oven to 400 degrees, and then bake for 35-40 minutes. With my oven, 35 minutes is perfect. The quiche comes out moist, not too dry. It should not be too dry if you plan on re-heating in the microwave. And don’t worry about the pie shell being yucky if you re-heat in the microwave. I do it all the time, and it comes out fine. Just be careful and nuke the suckers in 10-15 second intervals.

And here you have the finished product. That’s how you want it to look, a nice light golden color. I love this because as I’ve said before, you can add anything. I’ve made this with tomatoes in the past, I’ve also made them with asparagus. You can add meat if you like as well. Experiment and add things you like. This is a breakfast, lunch and dinner meal and it is very satisfying. This keeps well, covered in the fridge for about a week.

Of course, one of the best things is how inexpensive this is for a mean that, at least for one, can feed you for a week for less than $10.00

I hope you make this and enjoy it!

This is my recipe, but I’m still giving it 4 tuna cans!  It’s awesome!