Amanda's Life Commentary

Homeownership...

2012-02-11T20:22:00.003-05:00

Decisions, decisions. For the last couple of weeks, I've been thinking about a babymoon in the Caribbean. The prices were more than I wanted to spend and so I started thinking about taking a trip to Florida instead. Then, the past couple of days we've been talking about our list of house projects. Now I'm torn. I want a remodeled bathroom. It would cost about the same as the trip we were thinking about. We can go to the beach with a baby. I really want the wall paper gone and Joe really wants a new vanity. My gut is going with doing house projects. Joe thinks I should sleep on it before making a decision, and he's right. And this practicality and love of our house is why we still haven't gone on a honeymoon...

Matched

2012-02-09T21:55:00.001-05:00

Matched by Ally Condie

My rating: 4 of 5 stars

If you're not tired of dystopian society, this is definitely an enjoyable book. I really enjoyed the characters and I'm looking forward to seeing where the series goes.

View all my reviews

First Bump Photo

2012-02-05T00:05:00.005-05:00

Here's a comparison at 4 and 14 weeks. I can't really notice a difference. I feel like my bottom lookers fuller at 14 weeks, but more of a "I'm not working out full." I couldn't zip a pair of my jeans today, so I guess I truly am expanding.

Oh, and yes this wall paper has to go. I thought about working on it this weekend...

Meet R2D2

2012-02-03T19:57:00.005-05:00

Joe and I are excited to announce we're expecting again! I'm due August 4th, 2012. I didn't like calling the baby it, so we've nick named my womb R2D2. I now have an R2D2 keychain, too.

This photo is from our 1st trimester screen. I'm not going to lie, having a miscarriage changed the beginning excitement of pregnancy. I don't think I really let myself start to get excited until our ultrasound last week when I was 12.5 weeks. My body never showed my signs my baby wasn't growing the first time, so I was fearful that would be the case again. I had had two ultrasounds prior to this one and heard the heartbeat on doppler, but that was still earlier in my pregnancy.

So, want to hear my BFP story? After my miscarriage, I jokingly said to Joe, "I hope we're pregnant again by Christmas." Joe responded, "I give you until Thanksgiving." So, despite not expecting my period for another 4-5 days, Thanksgiving morning I took a test. I couldn't believe my eyes. I thought it was too early to get a BFP and also didn't want it to be a false positive. I proceeded to take two more tests, and another each day for the next 5 days or so. I was excited, but instantly fearful at the same time. We were hosting Thanksgiving, and it was tough for us to keep it quiet. Last time we told our parents the day we found out and while I knew if I had/have another miscarriage I'll need my family, we wanted to keep it to ourselves for a little bit. I think I lasted about a week.

I officially enter the 2nd trimester tomorrow. I'm still quite nervous and I know we're not in the clear, but I'm trying to enjoy this time in our lives. I think I'll feel more comfortable when I can start feeling the baby move. I'm getting a small pudge, but it looks more like I've eaten too many cookies. I'm looking forward to this new journey in our lives and I hope things continue to go well.

Also, maybe I'll start posting more now that I'm out of the first trimester...

A Discovery of Witches

2012-01-29T20:53:00.001-05:00

A Discovery of Witches by Deborah Harkness

My rating: 4 of 5 stars

I agree with many of the other reviews. The beginning was slow, but once it reached the half way mark, I couldn't wait to find out what happened! I'm looking forward to the next book.

Yes, this is about vampires and witches, but it's done very well. It's not young adult and it really makes you think about those around you. Enjoy!

View all my reviews

Fire

2011-12-27T19:56:00.000-05:00

Fire by Kristin Cashore

My rating: 3 of 5 stars

One of the reasons I really enjoyed the first book in the series was having a strong, independent female character. I went into this book expecting a similar character. I liked Fire, the main character, but I didn't love her as much as Katsa in the first book. Overall I enjoyed the book. Although this a book in a series, reading the first book is definitely not essential to understanding and appreciating this book.

View all my reviews

Winston's New Bed

2011-12-11T17:05:00.003-05:00

Is Joe.

I'm on a cross-stitching kick again, so I haven't been cooking as much. I still have several recipes I'll hopefully get around to blogging.

Baked Potato Soup

2011-12-03T21:00:00.000-05:00

I originally posted this soup in February, 2010, but I didn't have a photo. Now here you go!

I wish I made more, until next time. I found this recipe on Pennies on a Platter.

I halved the recipe to give a heaping 3-4 servings. I wasn't a fan of the lumps of potato, so I used my immersion blender to puree it (the first time, the second I liked the lumps).

Makes 3-4 bowls

INGREDIENTS
1/2 cup butter
1/2 cup, minus 1 tablesppon, flour
3 1/2 cups milk
2 large baking potatoes, baked, peeled and cubed (I just microwaved mine)
3 green onions, sliced (and then more for garnish)
6 bacon strips, cooked and crumbled (optional)
3/4 cup shredded cheddar cheese
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon pepper, plus more for seasoning
garlic salt, to taste

DIRECTIONS
In a large soup kettle or Dutch oven, melt the butter. Stir in flour; heat and stir until smooth. Gradually add milk, stirring until thickened (about 10 minutes). Add potatoes and onions. Bring to a boil, stirring constantly.

Reduce heat and simmer for 10 minutes. Add remaining ingredients and stir until cheese is melted. Puree with immersion blender (optional).

Season to taste with salt, pepper and garlic salt. Serve immediately.

Who needs a dishwasher...

2011-12-03T20:10:00.002-05:00

...when your dog enjoys licking the dishes so much?

The Red Pyramid

2011-11-30T08:07:00.001-05:00

The Red Pyramid by Rick Riordan

My rating: 5 of 5 stars

I thoroughly enjoyed the book! The narration was wonderful and I loved the personalities of the characters. I look forward to listening to the next in the series.

View all my reviews

Into the Wilderness

2011-11-30T08:02:00.001-05:00

Into the Wilderness by Sara Donati

My rating: 3 of 5 stars
I picked this book up because many who like the Outlander series give this book rave reviews as well. I enjoyed the book, but it was long for me. I found myself starting to lose interest by the end. Regardless, the story is refreshing and the characters very strong and vivid.

View all my reviews

Butternut Squash Casserole

2011-11-27T11:20:00.001-05:00

I don't know if you remember Kenny Roger's restaurant. It was very similar to a Boston Market and they had the best squash bake ever. I've been in search of something similar and this is pretty darn close. It's very sweet so I might cut back on the sugar by 1/3 the next time I make it. I served it at Thanksgiving and man, was it a hit! The original recipe doesn't call for cinnamon or nutmeg, but I added those based on a review. Do it! The spices are a must. This recipe below reflects me increasing the original by half.Recipe adapted from All Recipes

INGREDIENTS
about 3 pounds butternut squash - I buy the precut packages
1.5 cup white sugar
2.25 cups milk
1.5 teaspoon vanilla extract
1 pinch salt
3 tablespoons all-purpose flour
1.5 tsp cinnamon
3/4 tsp nutmeg
4 eggs
1/3 cup margarine, melted
TOPPING
1/2 (16 ounce) package vanilla wafers, crushed
1/2 cup margarine, melted
1 cup brown sugar

DIRECTIONS

Preheat oven to 425 degrees F (220 degrees C).
Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
In a 9x13 inch casserole dish combine 4.5 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and melted margarine.
Bake in preheated oven for 45 minutes, or until set.
In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

Happy Thanksgiving (again)!

2011-11-25T10:12:00.004-05:00

I know this is a day late, but Happy Thanksgiving again! This is now our second holiday season without my father-in-law. He was sorely missed at our table yesterday. However, I am thankful for all the time we had with him and that we now live close enough to our family to host Thanksgiving dinner. There are many things for which to be thankful and I realize that even with rough times, we have each other and that makes everything manageable.

Happy Thanksgiving!!!

2011-11-21T20:07:00.003-05:00

Here's some Jib Jab fun.

Personalize funny videos and birthday eCards at JibJab!

Proud of Myself

2011-11-20T20:39:00.003-05:00

Since this is my blog, I can saw how I feel. I am quite proud of myself. Yesterday I attended a small shower for my friend who is due 10 days before I would have been due. I knew I wanted to share in this special day with her, but it was still tough. Yesterday as I stood next her I looked at her belly and couldn't help thinking that I would have had a very similarly sized bump as well. I've come a long way since July when we confirmed my miscarriage, but it's something I continue to think about. I was sad about our loss, but I held it together and I'm very glad I went.

Forever

2011-11-15T19:44:00.000-05:00

Forever by Maggie Stiefvater

My rating: 3 of 5 stars

I enjoyed the narration and enjoyed having Cole as a major character, but I was not a fan of the ending.

View all my reviews

The Book of Love

2011-11-08T20:00:00.000-05:00

The Book of Love: Book Two of the Magdalene Line, Narrated By Linda Stephens, 18 Cds [Complete & Unabridged Audio Work] by Kathleen McGowan

My rating: 3 of 5 stars

I didn't enjoy this one as much as the first. I wonder if the material was too much to listen to and I would have digested it better if I physically read the book. However, I enjoyed the narrator.
View all my reviews

Roasted Butternut Squash with Cinnamon

2011-11-04T16:36:00.000-04:00

I'm trying to blog more of my seasonal recipes during the actual season. We'll see how long this lasts. I didn't discover butternut squash until I was into my adulthood, and let me tell you, it is quite delicious. I'm still experimenting with more ways to prepare it. I buy the pre-cut packages to save myself some time.

Recipe inspired by Ommy Nom, who was inspired by Whole Foods.

INGREDIENTS
1 butternut squash
1 tbsp olive oil
1tbsp brown sugar
1/4 tsp salt
1/2 tsp cinnamon

DIRECTIONS
Preheat oven to 400 degrees
Combine all ingredients in a medium bowl. Place in single layer on baking sheet, bake for 30 minutes or until tender.

Beer Bread

2011-10-31T10:15:00.000-04:00

Tastefully Simple first introduced me to beer bread, and now I'm quite addicted. I love it accompanied with some soup or in fondue. I also love using different beers and seeing how it affects the taste.

Recipe from Food.com

INGREDIENTS
3 cups (12.75 ounces) flour (sifted)
3 teaspoons baking powder (omit if using Self-Rising Flour)
1 teaspoon salt (omit if using Self-Rising Flour)
1/4 cup sugar
1 (12 ounce) can beer - I like using a dark or heavy beer, try to avoid light beers
1/2 cup melted butter (1/4 cup will do just fine, I used 1/4 cup melted butter in the batter and pour the 1/4 cup on top)

DIRECTIONS
Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes.

ENJOY!

Happy Halloween!

2011-10-31T09:52:00.002-04:00

It's been quite a while since I posted a "kids safety" topic, but with Halloween here, I think these tips from Healthy Children are perfect for today.

___________________

Halloween is an exciting time of year for kids. Here are some tips from the American Academy of Pediatrics (AAP) to help ensure they have a safe holiday.

All Dressed Up:

Plan costumes that are bright and reflective. Make sure that shoes fit well and that costumes are short enough to prevent tripping, entanglement or contact with flame.
Consider adding reflective tape or striping to costumes and Trick-or-Treat bags for greater visibility.
Because masks can limit or block eyesight, consider non-toxic makeup and decorative hats as safer alternatives. Hats should fit properly to prevent them from sliding over eyes.
When shopping for costumes, wigs and accessories look for and purchase those with a label clearly indicating they are flame resistant.
If a sword, cane, or stick is a part of your child's costume, make sure it is not sharp or too long. A child may be easily hurt by these accessories if he stumbles or trips.
Obtain flashlights with fresh batteries for all children and their escorts.
Do not use decorative contact lenses without an eye examination and a prescription from an eye care professional. While the packaging on decorative lenses will often make claims such as “one size fits all,” or “no need to see an eye specialist,” obtaining decorative contact lenses without a prescription is both dangerous and illegal. This can cause pain, inflammation, and serious eye disorders and infections, which may lead to permanent vision loss.
Teach children how to call 9-1-1 (or their local emergency number) if they have an emergency or become lost.

Home Safe Home:

To keep homes safe for visiting trick-or-treaters, parents should remove from the porch and front yard anything a child could trip over such as garden hoses, toys, bikes and lawn decorations.
Parents should check outdoor lights and replace burned-out bulbs.
Wet leaves should be swept from sidewalks and steps.
Restrain pets so they do not inadvertently jump on or bite a trick-or-treater.

On the Trick-or-Treat Trail:

A parent or responsible adult should always accompany young children on their neighborhood rounds.
If your older children are going alone, plan and review the route that is acceptable to you. Agree on a specific time when they should return home.
Only go to homes with a porch light on and never enter a home or car for a treat.
Because pedestrian injuries are the most common injuries to children on Halloween, remind Trick-or Treaters:
Stay in a group and communicate where they will be going.
Carry a cell phone for quick communication.
Remain on well-lit streets and always use the sidewalk.
If no sidewalk is available, walk at the far edge of the roadway facing traffic.
Never cut across yards or use alleys.
Only cross the street as a group in established crosswalks (as recognized by local custom).
Never cross between parked cars or out driveways.
Don't assume the right of way. Motorists may have trouble seeing Trick-or-Treaters. Just because one car stops, doesn't mean others will!
Law enforcement authorities should be notified immediately of any suspicious or unlawful activity.

Healthy Halloween:

A good meal prior to parties and trick-or-treating will discourage youngsters from filling up on Halloween treats.
Consider purchasing non-food treats for those who visit your home, such as coloring books or pens and pencils.
Wait until children are home to sort and check treats. Though tampering is rare, a responsible adult should closely examine all treats and throw away any spoiled, unwrapped or suspicious items.
Try to ration treats for the days following Halloween.

Pumpkin Streusel Muffins

2011-10-25T13:43:00.005-04:00

I love pumpkin. I love the fall weather. I wish the days were still longer, but overall, fall is nice. When I saw this recipe in Penzey's fall catalog, I knew I had to try it. I didn't have any evaporated milk on hand, but I think buttermilk worked just as well. I would add some nutmeg to the recipe to give it a little more spice, but over, I really enjoyed it!
Recipe adapted from Penzey's Spices

INGREDIENTS
1/2 Cup butter, softened (1 stick)
1 Cup (7.5 ounces) packed brown sugar
1 egg
1 Cup canned plain pumpkin
1/4 Cup evaporated milk (I used buttermilk)
1 tsp. baking soda
1/2 tsp. salt
11/4 tsp. cinnamon
1/4 tsp. powdered ginger
1/8 tsp. ground cloves
1 2/3 Cups (7.08 ounces) flour

Streusel Topping:

2 TB. flour (I used almond flour)
21/2 TB. white sugar
1 tsp. cinnamon
1 TB. butter

DIRECTIONS

Preheat oven to 375°.
Cream together the butter and brown sugar. Add the egg and blend.
Mix together the pumpkin and evaporated milk and then mix into the butter/sugar mixture.
Add the baking soda and SPICES and gently mix.
Lastly, add the flour and stir; don't over stir, it makes the muffins tough.
Pour the batter into 8 greased large muffin tin cups or 12 regular.
In a small bowl, blend the streusel ingredients together with a fork until the topping is about the size of small peas.
Sprinkle the topping over the muffins and then bake at 375° for approximately 22-25 minutes for an 8-muffin batch, 18-22 for a smaller 12-muffin batch.

Curried Sweet Potato Soup

2011-10-24T07:34:00.001-04:00

When I saw this recipe, it reminded me of a curry soup I made last year, Coconut Curry Butternut Squash soup. I loved that soup. I made it twice last season. I always love to try new things, so I thought I'd give this one a try. I'm not that big of a fan of it. I added cinnamon, which helped, but it still just doesn't have enough flavor for me. I have at least two bowls still in my freezer. I hate wasting, so soon enough I'll eat them.

Recipe from Joy the Baker

Curried Sweet Potato Soup from The Essential New York Times Cookbook
serves 6 to 8

INGREDIENTS
1 1/2 tablespoons olive oil
1 cup coarsely chopped onions
1 large clove garlic, coarsely chopped
1 tablespoon chopped ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon ground cinnamon (my addition)
2 1/2 pounds sweet potatoes, peeled and sliced 1/4-inch thick
6 cups chicken broth, or slightly more as needed.
salt and pepper to taste

6 to 8 teaspoons goat cheese (I used sour cream)

DIRECTIONS
Heat the oil in a large pot over medium heat. Add the onions and saute until the onions begin to brown, about 10 minutes. Add the garlic and saute, stirring for 30 seconds. Add the ginger, cumin, coriander, turmeric and red pepper flakes. Add the sweet potatoes and broth and bring to a boil.

Reduce the heat and simmer until the sweet potatoes are soft, about 20 minutes.

Puree the soup, in batches in a blender or food processor. Season to taste. The soup can be made a day ahead and kept in the fridge. Reheat over a low flame. If the soup is too thick, add a little more stock.

Ladle into bowls and crumble goat cheese on top.

Beer, Coffee, and Wine

2011-10-17T18:49:00.003-04:00

I have random thoughts run through my mind quite often. Last week I realized I like beer. This is new for me. I remember 5 years ago I would always, always, choose a sweet drink over beer. It's amazing how we can acquire tastes as we get older and the more we try something. It was the same way for coffee and wine. Now I crave coffee every time I smell a fresh brewed pot.

So, that's my random thought for the day.

Pumpkin Roll

2011-10-16T17:00:00.000-04:00

I originally posted this recipe in November, 2010. At that time, I didn't have a chance to take a photo. Since I love pumpkin and cream cheese, I just had to make it again this year and this time I took a photo for our viewing pleasure. Now I want some more of this delicious pumpkin roll.
Recipe from Tasty Kitchen

FOR THE ROLL:
* ¾ cups Flour - 3.2 ounces
* ½ teaspoons Baking Powder
* ½ teaspoons Baking Soda
* ½ teaspoons Cinnamon
* ½ teaspoons Cloves
* ¼ teaspoons Salt
* 3 whole Eggs
* 1 cup White Sugar 7 ounces
* ⅔ cups Pure Pumpkin (I use Libby's.)
*1/4 tsp vanilla
* Powdered Sugar (for Powdering Your Kitchen Towel)

FOR THE CREAM CHEESE ICING:
* 8 ounces, weight Cream Cheese, softened
* 6 Tablespoons Butter, Softened
* 1 cup Sifted Powdered Sugar - 4 ounces
* 1 teaspoon Vanilla Extract

DIRECTIONS
For Cake: Preheat oven to 375 degrees F. Grease a 17 x 11 jelly-roll pan. Line with wax paper; grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

In a bowl combine: flour, baking powder, baking soda, cinnamon, cloves and salt.

In a separate bowl mix the eggs and white sugar until thick. Beat in the canned pumpkin. Stir into the flour mixture. Spread evenly into prepared pan.

Bake for 13 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel. Slowly peel off the wax paper. Roll the cake up in the towel, starting with narrow end. Cool on a wire rack.

For the filling: Beat cream cheese, butter, powdered sugar, and vanilla in a bowl until smooth. Unroll cake and remove towel. Spread cream cheese filling over cake. Reroll cake. Store in a container with a lid. Keep refrigerated.

If you can refrain from eating the deliciousness of this roll right away it’s better when it’s been refrigerated for at least an hour. Sprinkle with powdered sugar before serving, if you like.

Chewy Chocolate Chunk Marshmallow Cookie Bars

2011-10-15T18:10:00.000-04:00

I love trying new cookie recipes. This recipe calls to make them in a pan, which I did. I found the middle too mushy, however. I think these would be great made as cookies instead of a large pan. I really liked the added flavor of marshmallow.

Recipe from How Sweet Eats, makes one 9 x 13 pan

INGREDIENTS
2 cups (8.5 ounces) of all-purpose flour
1/2 teaspoons baking soda
1 1/2 sticks (12 tablespoons) of salted butter, melted and cooled
1 cup (7.5 ounces) brown sugar
1/2 cup (4.74 ounces) sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 cup chocolate chunks
3/4 cup marshmallow fluff
1/2 cup crisped rice cereal (omitted)

DIRECTIONS
Preheat oven to 350 degrees F. Butter and flour a 9 x 13 over-safe baking dish.

Mix the flour and baking soda in a bowl and set aside. In another bowl, mix the butter and sugars until they are mixed. Add the egg, egg yolk, and vanilla and stir until mixed. Gradually add flour and mix until a dough forms – it will look crumbly at first, but it will come together. Fold in chocolate chunks. Gently fold in marshmallow fluff until you have a thick “ribbon” throughout the dough. Finally, fold in rice cereal.

Press dough in the baking dish evenly. Bake for 30-35 middles, or until edges are golden and middle is just a little jiggly. I covered my dish with foil about 25 minutes in so the top would not get too brown. Let cool for 30 minutes, then cut!

Cutting for Stone

2011-10-11T18:47:00.002-04:00

Cutting for Stone by Abraham Verghese

My rating: 3 of 5 stars
This is more of a 3.5 book, but not good enough for 4 stars, so 3 stars it is. I really enjoyed the story, but I felt the book overall was too long and at times slow moving.
View all my reviews

Brown Sugar Corn Muffins

2011-10-10T02:25:00.000-04:00

I'm still in search of the perfect corn bread recipe. These look delicious, but they were still a little two dry for me.
Recipe from How Sweet Eats
makes 12 muffins

INGREDIENTS
1 cup whole wheat pastry flour
1 cup finely ground cornmeal
1 tablespoon baking powder
½ teaspoon salt
3 tablespoons brown sugar
1/4 cup creamed corn
1/2 cup butter, melted
1/2 cup milk
1/3 cup heavy cream or half and half
1 egg
1/3 cup freshly & finely grated cheddar cheese (omitted)

DIRECTIONS
Preheat the oven to 425 degrees F.

Combine flour, cornmeal, sugar, salt and baking powder together and mix with a spoon. Add the egg, corn, heavy cream, melted butter and milk, stirring until smooth. Fold in cheddar cheese. Spray a muffin tin with non-stick spray (or use liners) and using a 1/4 cup measure, spoon batter into each muffin tin. Bake for 15-18 muffins, or until tops are golden and muffins are cooked through. Serve hot with cinnamon or honey butter.

Adobo Chili

2011-10-07T12:22:00.001-04:00

Although it's quite warm here in Maryland today, it was quite brisk a couple of weeks ago. With the chilly weather, I love making some hearty soups and opted to give a new chili recipe a try.

I had purchased ancho chili powder and wanted to give it a try. Instead of replacing some of the chili powder called for in the recipe, I added an additional 2 tablespoons. THAT WAS A MISTAKE! I swear, my mouth is on fire every time I eat this. I also added some frozen corn to help dilute the spiciness. I'm realizing I love corn in my chili. I doubt this is my go-to chili recipe, but with lots of cheddar cheese and sour cream, it's still pretty darn good.

Recipe from Crepes of Wrath

INGREDIENTS
1 lb. sweet pork sausage
1 lb. lean ground beef
2 tablespoons olive oil
1 onion, diced
1-2 jalapeno peppers, diced (I used 1)
5 cloves garlic, minced
12 ounces dark beer
5-6 chipotle chilies in adobo sauce (canned), pureed in a food processor or a blender
28 ounces diced tomatoes, with juices
1/2 cup frozen corn
2 tablespoons tomato paste
2 tablespoon ancho chili pepper - my mistake, I think
1 teaspoon cumin
1 tablespoon chili powder
2 tablespoons Worcestershire sauce
2 bay leaves
2 cans beans, your choice (I used black beans and kidney beans), drained and rinsed

DIRECTIONS
1. Saute the onion, jalapeno pepper(s), and garlic in two tablespoons of oil until softened over medium-high heat, about 5 minutes. Add the sausage and ground beef, breaking it up with your cooking utensil and cooking until almost cooked through, about 8 minutes.

2. Add in the rest of the ingredients (except the beans) and stir to combine. Reduce heat to medium and simmer for 1 hour (if the chili starts to boil or bubble too much, turn down the heat).

3. Rinse and drain your beans, then after an hour of simmering, add them to the chili. Cook for another 30 minutes to an hour, until thickened. Serve with cheese, sour cream, tortilla chips, or crusty bread. Serves 6.

Blueberry Buttermilk Cake

2011-10-04T09:53:00.002-04:00

I can't believe how quickly I'm posting this entry--I usually have a turn around of at least one month. However, I'm quite excited about showing you the benefits of natural light and my set up from yesterday. I wish I could take my photographs with natural light more often; it makes it so much easier to edit.

Well, now moving onto the star these photographs - blueberry buttermilk cake. The density is more like a muffin and I think this recipe would be great in muffin form, plus it would be easier for me to freeze. However, I used an 8x8 pan and a mini loaf pan. I'll freeze the mini loaf. I loved how moist this dish was, but I felt like it was missing something. My gut says cinnamon, but perhaps all spice? I think if I make this again, I'll add some baking/all spice. Oh! I used frozen blueberries instead of fresh and it turned out fine.
Recipe from Alexandra Cooks

INGREDIENTS
½ cup (1 stick) unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup + 1 T. sugar - 6.13 ounces plus 1 T
1 egg, room temperature
1 tsp. vanilla
2 cups flour - 8.5 ounces
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries - I used 12 ounces of frozen (they were cheaper out of season)
½ cup buttermilk
**I suggest adding some all spice, but I didn't in this recipe and have yet to try what it would taste like

DIRECTIONS
1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

When the Cat's Away...

2011-10-03T19:30:00.004-04:00

..the mice will play. Ok, I'm not quite a mouse, but I had a blast taking some food photos today. I had an unexpected day off, so I was able to take advantage of some natural light. I wish it was sunnier out, but oh well.
This weekend I made this table-top. It was inspired by Love and Olive Oil and Confections of a Foodie Bride In this photo, it only has the stain. I've since added some white paint. Despite how hard I tried, I couldn't get an aged look with my paint. I'll see how it looks when it dries, but I think I used too much paint. I still have to stain the otherside of the table top, but I haven't decided if I'm going to paint it or not. (The table top is just the planks, I have it sitting on a tv-dinner stand.)

If you're going to make one of these table tops, which I highly recommend, go straight to Lowe's for the wood. I didn't find it at Home Depot and it was about a third more expensive at the craft stores. Over all, it was super easy to make.
Well, back to taking food photos. From reading food blogs for a couple of years now, I've learned white boards help bounce the light. I agree, they add such an affect. It was nice having the natural light and my "studio" set up for two sittings before hubby came home. No fear, deary, we have our dining room back.

Curious Westie

2011-10-03T18:54:00.002-04:00

We've been using a screen to keep Winston in the kitchen. Metal on paint is not a good combination. We're trying something else now, so Joe wanted to touch up the scratches. As I was taking these photos Joe said, "please do not put these on the internet." Umm, sorry babe--Winston's curiosity is too precious to keep to myself.

Beef Stroganoff

2011-10-01T06:56:00.000-04:00

Leave it to me to forget one of the key ingredients in a recipe. After I had finished my meal and put the other half in the freezer for a later time, I realized I forgot to add the sour cream. Overall, I'd give the recipe a B. It wasn't amazing but definitely enjoyable. I think it would be a great topping for a nice steak. I need to work on cooking my beef cubes in such a way they don't turn tough.

Recipe from Tasty Kitchen

INGREDIENTS
1-¼ pound Sirloin Steak
1 whole Onion, Chopped
8 ounces, weight Mushrooms
5 cloves Garlic
¼ cups Flour
½ teaspoons Salt
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Pepper Or More Or Less To Taste
4 Tablespoons Butter
2 Tablespoons Olive Oil
1 cup Beef Broth
1 teaspoon Worcestershire Sauce
2 cups Sour Cream
8 ounces, weight Egg Noodles, Cooked According To Package Instructions

DIRECTIONS

Chop onion, mushrooms, and garlic and set aside. Cut steak into bite size pieces a little larger than your desired size, as they will shrink.

Mix flour, salt, garlic powder, onion powder and pepper. Coat the beef in this mixture.

Melt 2 tablespoons of butter over medium-high heat, add onions and caramelize until brown. Then add mushrooms and garlic. Cook until mushrooms start to have a nice brown color. Remove this mixture to a medium sized bowl.

Heat remaining 2 tablespoons butter and 2 tablespoons olive oil over high heat add steak and flour mixture and cook until steak has a nice brown crust on all sides. Remove to the bowl with mushroom mixture.

Slowly poor into pan the 1/2 cup of beef stock scraping brown bits and forming a sauce over medium heat level. When smooth add the other 1/2 cup of stock, the worcestershire and then add in the meat mixture. Cook until everything is heated through.

Turn stove to low and add sour cream, mix thoroughly until heated and enjoy over noodles or rice!

The Taker

2011-09-30T18:23:00.002-04:00

The Taker by Alma Katsu

My rating: 3 of 5 stars

I liked the writing, but I didn't love the story, however it was definitely interesting enough to keep reading. I felt like the ending was too abrupt.

View all my reviews

Mushroom Soup

2011-09-29T17:39:00.001-04:00

I've made this twice now. The second time I added quinoa for added protein--I definitely recommend this. The second time I also use the food processor to chop the mushrooms prior to cooking. I found the mushrooms of my second batch chewy and I'm not sure if it's because I chopped them prior to cooking. Regardless, this soup was quite delicious!

Recipe from Crepes of Wrath

1 tablespoon unsalted butter
1 large shallot, minced - 1 tsp freeze dried shallots
1/4 cup white wine
3 cloves garlic, minced
3 cups fresh mushrooms, cleaned, trimmed, and sliced thinly (save a few for a garnish) - about 8-10 ounces
1/2 cup dried porcini mushrooms (reconstituted in 2 cups boiling water)
2 teaspoons fresh thyme - 1/2 teaspoon dried
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups vegetable broth
1/4 cup crème fraiche (I used sour cream since I had it in my fridge)

1. First, you need to “rehydrate” your dried porcini mushrooms. Place the mushrooms in a medium sized bowl. In a small pot, bring 2 cups of water to a boil, then pour the boiling water over the dried mushrooms. Cover and allow them to sit for 1-2 hours. Remove the mushrooms from the liquid, but reserve the liquid to add to your soup later. Strain the liquid to remove any dirt that may have been lingering on the mushrooms.

2. Now, you’re ready to cook. Heat the butter over medium heat in a medium sized pot. Saute the shallots until they are translucent, about 5 minutes, then add in the white wine and cook until it is reduced by half. Add in the garlic and stir, for a minute, until fragrant. Add in the fresh mushrooms, the reconstituted mushrooms, thyme, paprika, salt, and pepper. Cook for 10 minutes or so, until the mushrooms start to become browned. Add another pad of butter, should you be so inclined.

3. Add in the porcini mushroom broth and the vegetable broth. Turn the heat up to high, and bring the soup to a boil. Reduce to medium or medium-high, depending on your burner, and cook for 10 minutes, until the mushrooms are tender. Remove the soup from the heat, and using either a food processor, a blender, or an immersion blender, puree your soup in batches. Don’t worry if it isn’t completely smooth – a few bits of mushroom in the soup adds a nice texture. Just puree it enough for it to resemble a soup and not a stew.

4. Return the pureed soup to the pot and turn the heat to medium-low to keep warm. Place the 1/4 cup of crème fraiche (sour cream in my case) in a small bowl, and add about 1/2 cup of the soup to it. Whisk to combine. This will temper the crème fraiche, so that when you add it, it goes in smoothly and doesn’t form clumps. Add the tempered crème fraiche to the soup and stir to combine. Taste, and add salt or pepper if needed. Serve into 3 or 4 bowls, depending on if you are eating it as a meal or as a side, garnish with some of the fresh sliced mushrooms you set aside earlier, and enjoy.

Winston's Anger

2011-09-28T17:28:00.002-04:00

Like most puppies, Winston isn't a big fan of being left alone. When we're going to be gone, we leave a pee pad in the kitchen. Well, he sometimes take it upon himself to shred it to pieces. Case in point. And then, as I tried to sweep up the cotton, he was biting the broom. To have his energy!

Busted!

2011-09-25T17:15:00.003-04:00

Today was a beautiful day outside. I'm on call to answer parents' questions. As Winston and I were sitting outside today, I had a call to answer, so I tied him up and left him outside to enjoy the weather. Ten minutes later, I found this! I can't help but think he's a cutie, despite having my flowers dug up and needing to give him a bath.

Went to Mass

2011-09-25T16:47:00.003-04:00

For the past couple of Sunday's that I've had off, I've been telling myself I need to go to Mass. Today I finally found the motivation to do so. I think the best way to describe my experience today is "comfortable." Faith takes work. I know I don't believe in all of the Catholic Church's actions and beliefs, but right now, it's where I'm comfortable. It's the religion of my childhood.

A passage from the second reading resonates with me:
Do nothing out of selfishness or out of vainglory; rather, humbly regard others as more important than yourselves, each looking out not for his own interests, but also for those of others.
Phillipians 2:3

Faith takes work. I'm hoping I continue to find the motivation to work on mine.

Chocolate Mudslide Cookies

2011-09-24T10:37:00.000-04:00

One of my favorite mixed drinks is a mudslide, yet I haven't had one for over a year now. When I saw the title of these cookies, I immediately thought about the alcoholic mudslides. Unfortunately, these cookies aren't really similar to the mudslide drink. Personally, I thought the cookies were too rich, but my friends devoured them at our gathering, so I think it depends on one's taste buds.

Recipe from Crepes of Wrath

The Jacques Torres Chocolate Mudslide Cookies
from Chocolate with Jacques Torres

Total Prep and Baking Time: 30-45 minutes to prep, about 15 minutes per batch to bake
Yield: 40-50 cookies

1/2 cup plus 3 tablespoons all-purpose flour
1 tablespoon baking powder
1/8 teaspoon kosher salt
6 ounces unsweetened chocolate
16 ounces bittersweet chocolate
6 tablespoons unsalted butter, cubed and room temperature
2 1/4 cups plus 1 tablespoon granulated sugar - 15.75 ounces, pluse 1 tablespoon
5 eggs, room temperature
1 1/4 cups plus 1 tablespoon walnuts, chopped (I used almonds)
16 ounces bittersweet chocolate, chopped
fleur de sel or sea salt, for sprinkling
*parchment paper, for lining the baking sheets (parchment paper with a little non-stick spray worked best for these)

1. Preheat your oven to 350 degrees F if you are using a convection setting, but if you don’t have one, like me, then preheat your oven to 325 degrees F. Whisk together the flour, baking powder, and salt and set aside. Melt together the 6 ounces of unsweetened chocolate and the 16 ounces of bittersweet chocolate in a medium sauce pot over medium-low heat, stirring frequently to prevent burning. Set aside to cool for a bit.

2. Beat together the butter and sugar for a few minutes, until it has the texture of wet sand. Add in the eggs, one at a time, scraping down the sides of the bowl as necessary. Add in the flour mixture, and mix until just moistened, then beat in the melted chocolate, until just combined. The dough will seem very wet at this point, but don’t worry! It’ll come together.

3. Chop your walnuts and additional 16 ounces of bittersweet chocolate, and fold them into the batter. At this point, I found it easier to scoop the dough onto the baking sheets after refrigerating the dough for 15-30 minutes, but it’s not necessary if you just can’t wait! I did about half without refrigerating because I didn’t think of it. I do highly recommend using parchment paper to line your baking sheets, though, or at least using a lot of butter or non-stick spray, as they can be a little tricky coming up if you made large cookies, as I did.

4. Use a a 2-tablespoon sized ice cream scoop or two spoons to drop the dough onto the baking sheets (it will be too wet to actually handle with your hands), then sprinkle with a bit of fleur de sel or sea salt. Bake at 350 degrees F on the convection setting for 10 minutes or so, or at 325 degrees F on a regular setting for 12-15 minutes. Allow to cool completely before removing from the sheets.

Balsamic Potatoes

2011-09-19T11:03:00.002-04:00

I rarely try new sides since I'm the only one who eats them and they don't freeze as well. However, when I had my family over for dinner I knew I wanted to give these a try. Honestly, I was disappointed. I thought the vinegar was too overpowering. Hubby didn't like them either, but dad took several helpings.

Recipe discovered on Proceed With Caution, who adapted it from Martha Stewart

INGREDIENTS
1 1/2 pounds new potatoes, halved or quartered if large
3/4 cup low sodium chicken broth
1/4 cup balsamic vinegar
8 garlic cloves, smashed
5 sprigs of thyme ( I used 1.5-2 tablespoons of dried thyme)
coarse salt and ground pepper

DIRECTIONS
Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.

Curried Quinoa with Mango and Cucumber

2011-09-18T07:04:00.002-04:00

I've hopped on the quinoa bandwagon and I'm quite glad I did. I'm not going to lie, it's quite yummy.

Recipe adapted from Moderate Oven Adapted from Vegetarian Cooking for Everyone Five Days in the Life of Curried Quinoa Salad

This salad can be made in advance and keeps very well, but you should dress it at the time the quinoa is cooked. The grains take in more of the flavor from the vinaigrette when warm and slightly moist. If you want to prepare this dish with leftover, already cooked quinoa, simply steam the grains to refresh.

INGREDIENTS
½ teaspoon salt
1 ⅓ cups quinoa, rinsed thoroughly
2 garlic cloves, pressed
½ teaspoon salt
¼ cup plain yogurt
3 teaspoons curry powder
1 teaspoon garam masala (can sub an extra teaspoon of curry powder)
the juice of one lemon
½ cup olive oil
¼ cup finely chopped mint (recipe calls for cilantro)
2-3 teaspoons red wine vinegar, optional
2 large mangoes, peeled and diced - (1 16 oz bag of frozen mango)
1 large cucumber, peeled and diced
2 small or 1 large jalapeno, seeded and diced (1/2 jalapeno) - I could leave it out all together, honestly
1/2 tsp chives 5 scallions, including 1 inch of the greens, thinly sliced
1 can of chickpeas, rinsed and drained - a must!

DIRECTIONS
To cook the quinoa, bring 3 cups of water to a boil in a saucepan then add the salt and rinsed quinoa. Lower the heat, cover, and simmer for 12-15 minutes until the quinoa is tender. There will be excess water in this method of cooking. Drain the quinoa well.

While the quinoa cooks, prepare the dressing. In a medium bowl, combine the garlic, salt, yogurt, curry powder, and lemon juice. Whisk in the olive oil and let the dressing sit for 15 minutes to develop the flavors. Stir in the cilantro and taste. If not tart enough, add the optional white wine vinegar. Salt and pepper as needed.

In a large bowl, toss the still-warm quinoa with the mango, cucumber, jalapeno, scallions, and chickpeas. Add the dressing and fold gently until well combined. Salt and pepper to taste.

Ramdom Ramblings on Bills

2011-09-15T22:54:00.003-04:00

One of my stress relievers is shopping. I know of other less expensive stress relievers, but shopping seems to be my go-to. I need to stop this and get back to using working out as my stress reliever. I even need to cut back on the baking/recipes as my stress relievers. One of the realities of adulthood is paying bills. As I look at my credit card statement, I realize I just spend too much. While $100 really isn't much for a stress-relieving shopping spree, it's still more than I need to spend. While Joe and I both need new socks, I really don't need a new pair of tennis shoes (well, maybe I do). I definitely don't need the colorful cloth napkins I bought for my food photos. When I look at my credit card statement, that's when I realize how all of these small things add up. I charge almost everything so I can see what I spend and get reward points. I have a rule that I can only charge if I know I can pay off the bill at at the end of the month. I still can, but a couple of months I've had to dip into my savings to pay off that bill. This needs to stop. This means I also need to stop trying as many new recipes, probably. A lot of times I go out and buy ingredients. This is fine when I'm going to eat everything that I'm making, but I don't need to spend $10 making something, taste it, and then take the rest into work. While my coworkers might enjoy that, my budget doesn't. I know we can eat good food on a budget, and I just need to accept my meals might be a little more boring for a while (so Joe will eat it, picky man). I have a ton of books waiting to be read and several cross stitch projects I need to finish. Now I just have to fight the urge to try a delicious looking new recipe.

What Alice Forgot

2011-09-14T21:28:00.001-04:00

What Alice Forgot by Liane Moriarty

My rating: 4 of 5 stars
I really enjoyed this book. One of the characters has a miscarriage early in the book and with my recent loss I didn't know if I could continue reading, but I'm glad I did (don't worry, this isn't a spoiler). Moriarty did a great job of incorporating real life into this work of fiction, along with some humor thrown in. It wasn't the genre I generally read, but I'm so glad I picked it up, even if I didn't finish it in time for book club.
View all my reviews

Peanut Butter Trifle

2011-09-12T07:49:00.000-04:00

I'm not going to lie, the recipe sounded a lot better than it tasted. Don't get me wrong, this was yummy, but I high much higher expectations for this trifle. If you're going to make this, please make sure you buy the correct size vanilla pudding, that was part of my snafoo. Also, I recommend making it day off and only if you think almost all is going to be eaten--the brownies get soggy.

Recipe from Pampered Chef

INGREDIENTS
21 oz pkg brownie mix
1 pkg. (5.9 oz) Vanilla Instant Pudding - the large box!
½ cup creamy peanut butter
1 cup whipping cream, whipped and divided
10 oz pkg peanut butter chips
3 cups milk
2 tsp vanilla extract
24 regular (2 inch dia) peanut butter cups, divided

DIRECTIONS
*Line a 13 by 9 inch pan with aluminum foil, extend foil by 2 inches over side. Prepare brownie mix according to package directions. Add peanut butter chips. Bake in foil lined pan for length of time required by package. Cool completely. Lift foil out of pan. Invert on cutting board. Remove foil. Cut into 3/4 inch pieces, using sharp knife.
*Coarsely chop 20 peanut butter cups; saving 4 for garnish.
*Combine pudding mix and milk in large bowl. Beat at low speed for 2 minutes or until thickened. Add peanut butter and vanilla; beat until smooth. Gently fold in half of whipped cream.
*Place half of brownies in bottom of trifle bowl; top with 1/2 of chopped candy and half of pudding. Repeat layers. Top with remaining whipped cream, spooned or piped on. Slice leftover candy in four long pieces. Arrange them vertically on top of cream.

Remembering

2011-09-11T21:44:00.005-04:00

Like almost all of you, I know I will never forget September 11, 2001. However, I will also never forget my father-in-law. Last year was the first football season Joe didn't have his dad to watch the games with, talk about the plays, etc. He started the tradition of stopping by his grave and listening to some pre-game radio before each game. With the start of football season this year, he picked up the tradition. Winston and I tagged along. At first I felt weird taking a dog to the graveyard, but I realized Mr. Joe would love him, so I got over it. I took this picture today, I wish I could describe it better, or give it a fancy title, but I can't. Sometimes a picture is enough and words are just too much. I love you, Mr. Joe!

P.S. Did you see those Ravens annihilate those Steelers, Mr Joe?

Mushroom Spinach Pesto Pizza

2011-09-08T07:48:00.000-04:00

When I first found out I was pregnant, and before I knew the pregnancy wasn't meant to be, I was on a spinach kick. I put it in everything. I wanted to give myself the most folate possible, originally prompting my interest in this pizza. You don't have to be pregnant to enjoy this pizza, however. I've since made it several more times and enjoyed it just as much! Plus, I think it's a great use for pesto.

This recipe was inspired by Clean Eating Magazine, June 2011 Issue, p21.

INGREDIENTS
1/2 pound mushrooms - I used baby bella
1.5-2 cups packed spinach
1/2 cup pesto
2/3 cup ricotta cheese
1 spring fresh oregano (optional)
4 tsp olive oil
1/2 tsp sea salt
1/4 tsp ground black pepper

1 precooked multigrain pizza crust - I tried Trader Joe's wheat pizza dough, and it definitely wasn't as yummy.

DIRECTIONS
1. Saute the mushrooms, spinach, salt, pepper with the olive oil (about 5 minutes)
2. Spread pizza crust with pesto
3. Top with sauted ingredients, top with spoonfuls of ricotta, sprinkle with oregano - I once left off the oregano, bad idea!
4. Bake 10-12 minutes
5. Enjoy!

$1600

2011-09-06T18:15:00.003-04:00

$1600, that's approximately how much it cost me to have two ultrasounds and a D&C for a baby I never had the opportunity to meet. I received the first bill two weeks ago, and that was rough. I had seen my insurance claims online and knew the bill was coming, but I never realized how heart wrenching it was going to be to write the check for the ultrasound that confirmed no growth. Needless to say, two weeks ago was a horrible week all around. I did a little jig on the day I checked the mail and didn't have a bill. Last week I received the bill for the D&C and have been putting off paying that one (finances and emotions). Well, I just wrote that check and I'll put it in the mail tomorrow. I'm hoping this is the last check I'll ever have to write for an experience such as this. That thought made it a little easier to write the check.

I am beyond grateful we have insurance, but that "20%" still adds up.

The Expected One

2011-09-05T18:20:00.001-04:00

The Expected One by Kathleen McGowan

My rating: 4 of 5 stars

This book brought out a fair number of thoughts/emotions in me. Briefly, the story is about Mary Magdalene and her place in Christianity. The book is written has fiction, but the author notes the main character reflects experiences the author has had. However, the McGowan wrote the story as fiction to protect her sources.

The idea of Mary Magdalene as wife of Jesus and mother of Jesus's children has been a hot topic for a few years now. Personally, this concept does not disturb me. The message McGowan portrayed through her book and Mary's roll in Christianity was very uplifting for me. I would love for this message and account to be factual. I think it would actually bring me closer to finding my faith again.

I've turned this review into a personal reflection, but that's what this book is about. I enjoyed the writing and was curious to see how the characters developed. I have the next book on audio and look forward to listening to it soon.
View all my reviews

Why I Don't Like ER

2011-09-01T12:38:00.002-04:00

I'm on two weeks of ER right now, and it's definitely not my cup of tea. It's not the medicine I don't like, it's the shift work. I don't have set day or night shifts and my body is not used it. I went from an 8a-4p shift to a 1p-3a work day the following day. It's only 4 days into this rotation and I'm exhausted. I slept 8 hours last night, but I feel like I could go back to sleep--I think I have to play catch up. In fact, I'm going back to bed for a little since I work 6p-2a tonight and I can.

Yet Another Hobby

2011-08-27T21:53:00.002-04:00

As if I don't have enough hobbies all ready, I decided I want to give digital scrapbooking a try. I still have all of my goodies for paper scrapbooking, but I never find the time to pull them out. We'll see if I can keep up with photos this way. I doubt it, honestly.

I'm still learning and a friend recommended checking out Jessica Sprague for a tutorial, and that I did. This premade template was easy, but I definitely want to learn how to make some more with my own style. We'll see.

Guacamole with Corn

2011-08-27T17:05:00.001-04:00

It was pouring down rain when I made this, so I ended up boiling my corn. I think I would have enjoyed this much more if I grilled the corn. I also didn't have any fresh cilantro, so I used dried, it's not quite the same.

Recipe from Pioneer Woman

INGREDIENTS
3 ears Corn, Shucked
6 whole Avocados, Diced
1 whole Large Tomato, Diced
1/3 cup Onion, Finely Diced
2 cloves Garlic, Finely Minced
2 Tablespoons Diced Fresh Jalapeno
1 whole Lime, Juiced
1/2 teaspoon Kosher Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro Leaves

DIRECTIONS

Grill corn until nice and golden, with good grill marks on the kernels. Allow to cool a bit, then cut the kernels off the cobs. Set aside.

Halve avocados and remove pit. Cut avocado into a dice inside the skin, then scoop out with a spoon.

In a bowl, combine corn kernels, diced avocados, diced tomato, jalapenos, minced garlic, lime juice, salt, and cumin. Stir gently to combine. Add cilantro and stir in.

Salted Chocolate Peanut Butter Cookies

2011-08-21T13:44:00.001-04:00

Not my best photo, but that's what you get when I bake on a weeknight and use my camera phone. Good photo or not, these things were tasty!!

Recipe from Brown Eyed Baker, who adapted it from Food 52.

Prep Time: 15 minutes | Bake Time: 12 minutes

INGREDIENTS

1¼ cups all-purpose flour - 5.31 ounces
½ cup unsweetened cocoa powder - 1.5 ounces
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (4 ounces) unsalted butter, at room temperature
¾ cup creamy peanut butter
2/3 cup light brown sugar - 5 ounces
1/3 cup granulated sugar - 2.33 ounces
2 eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
½ cup peanuts
Coarse salt for sprinkling

DIRECTIONS

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone baking mat.

2. In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside.

3. Beat together the butter, peanut butter and both sugars on medium speed until light and fluffy, about 3 minutes, scraping the bowl as needed. Add the eggs one at a time, beating well after each addition. Add the vanilla extract. Scrape the bowl. Add the dry ingredients and mix on low until just combined. Using a rubber spatula, stir in the chocolate chips and peanuts.

4. Drop by two heaping tablespoonfuls of dough, spacing the cookies about 2 inches apart. Sprinkle a small pinch of coarse salt on top of each cookie. Bake for about 12 minutes, or until the outside of the cookies are set but the middles are still a little soft. Cool cookies on the baking sheets. Store in an airtight container.

Rule of 3's?

2011-08-20T14:05:00.003-04:00

Bad things happen in 3's, correct? I hope so, because my friends and I have had enough. This May, one of my best friends had an electrical fire and her house now needs to be completely gutted. July I found out I had a miscarriage. Just this past week, another best friend's condo place caught on fire and now her condo is basically ruined from water damage. I'm hoping we are done with bad things happening to our group of friends.

Peachy Bread Pudding

2011-08-18T20:06:00.001-04:00

This was my first time making bread pudding, it was quite straight forward and yummy. I always love some bread pudding with vanilla ice cream. The recipe calls for a caramel sauce. At first it was too thin, then I tried to reduce it some more and ended up making it solid at room temperature. Dad and I agree, it didn't need the caramel sauce.

Recipe from AllRecipes

INGREDIENTS
2 cups fresh peaches - peeled, pitted and halved (3-4 peaches)
1 (14 ounce) can sweetened condensed milk
3 eggs, lightly beaten
1 1/4 cups hot water
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups French bread, torn into small pieces

CARAMEL SAUCE
1/2 cup brown sugar
1/2 cup butter
2 tablespoons light corn syrup
1 tablespoon rum

DIRECTIONS

Preheat an oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
Chop the peaches and lightly mash them in a mixing bowl. Combine the sweetened condensed milk and the eggs; add them to the peaches and mix well. Stir in the hot water, melted butter, cinnamon, and vanilla. Stir the French bread into to the custard mixture until the bread is completely moistened. Turn the pudding into the prepared baking dish.
Bake until a knife inserted in the center of the pudding comes out clean, about 1 hour and 10 minutes.
While the pudding is baking, combine the brown sugar, 1/2 cup butter, corn syrup, and rum in a saucepan. Bring to a boil over medium heat and simmer for 3 to 4 minutes or until just slightly thickened. Let cool slightly.
Remove the pudding from the oven and let it cool for about ten minutes before serving. Serve warm with the caramel sauce. Cool and cover any leftover pudding and store it in the refrigerator.

Good bye tree!

2011-08-14T21:41:00.004-04:00

I have to give Dad and Joe credit where it's deserved. I didn't think they'd be able to remove it without it falling into the house, but they did! We probably have to have someone remove the stump, but we'll get to that eventually. Each time we look out our front door, we do a double take. I'm curious to see how long it takes us to get used to not having a tree anymore.

And of course I have to throw in a photo of Winston for good measure! He was afraid of the chain saw, but loved being outside when Dad and Joe were loading the branches into the truck.

Winter Garden

2011-08-14T21:10:00.001-04:00

Winter Garden by Kristin Hannah

My rating: 4 of 5 stars

I'd love to give this 5 stars, but for me to give a book 5 stars, I have to love the whole thing. I know Hannah was trying to establish the characters in the first 1/3 of the book, but it was Anja's story that made it. I truly think the first 1/3 could have been condensed without losing the emotions of the family.

Regardless, if you're looking to avoid tears, go pick this up. Anja's story is remarkable, vivid, and an account I'll never forget.

View all my reviews

Quinoa Caprese Salad

2011-08-14T06:38:00.004-04:00

Inspired by How Sweet It Is

I love summer, having my own herb garden, getting fresh local produce at the farmers market, longer days--all of it but the heat. I've hopped on the quinoa train and I am so glad I did. This particular salad was delicious! I didn't make measurements, but I don't think there are many ways you could go wrong with this.

INGREDIENTS
Quinoa - prepare 1 dry cup as directed on packaging
1 container (I think pint) of cherry or grape tomatoes
About 5 stems (or more) of fresh basil, slivered
3/4 cup fresh mozzarella
Salt and Pepper to taste
Approximately 1/4 cup of oil (I think)
Approximately 1/4 cup balsamic vinegar (Again, I didn't measure, tastes even better if it's reduced)

DIRECTIONS
Make quinoa as packaging instructs. I let mine cool.
Add remaining ingredients, mix, and enjoy. See how easy that was!

Stress Relief - New Dress

2011-08-11T22:01:00.002-04:00

I live a stressful life. I know this. Being a resident is not a walk in the park. On top of this, I just suffered a miscarriage. I think it would be a a lie if I said I didn't have any stress in my life. While it's not the best for our budget, sometimes I just need to shop as a stress reliever. Right after I found out I had a miscarriage, I didn't want to buy any new clothes. I felt I couldn't shop, hence I was out one of my stress relievers. I thought, "what's the point, I hope to buy maternity clothes again eventually." (Yes, after my BFP, I went and bought some stuff off the clearance rack). Today I had some extra time off of work and threw that thought out the window. I knew I needed to roam around a store for awhile. I came across this dress. It's a size smaller than I usually wear, so I know there's no way I'll be able to wear it if I get pregnant again (it's already just a bit snug at the hips). It's a little more frilly than my usual style, but I fell in love. I felt like it screamed happiness and that's what I need right now. Plus, I love the bargain - marked for $128, sold for $32. I'll take that. Buying a new dress doesn't replace our loss, but oddly enough, it helps me live in the moment of today.

Let's try this again.

2011-08-11T21:49:00.003-04:00

Back in April I tried to recommit to working out. I told myself if I worked out 3 times a week for 4 weeks I'd reward myself with a small gift. Well, I made it about 3 weeks and then I got a cold and was on call and found excuses. Now that I'm taking more photos of Winston, I realized I want a new camera lens. I was half tempted to dip into my savings and go and buy it, but I realized since I actually want this, I should use it as my reward for working out. So that's my goal. I may actually want a different lens, but I'll cross that bridge WHEN I get to four weeks in a row of working out. I've worked out twice already this week and have time tomorrow, so then hopefully I'll be 25% of the way done. I'm not looking to lose weight, just feel better about myself. I'm not going to lie, I had a spring in my step today and I think it's because I've been working out again.

TIMBER!!!

2011-08-08T21:36:00.004-04:00

Oh the joys of home ownership! We're thinking it was hit by lightening last night. Fortunately, it landed 2 feet AWAY from the cars and fell away from the house. Joe and Dad cut up these branches and we've decided we want to get rid of the tree all together. It's beautiful, but I really don't want to find a tree in our roof. Dad and Joe say they can remove it on their own. While I love that price, I'm worried the tree is too big for someone who's not trained in removing trees. We'll see.

Gardening Help

2011-08-07T21:47:00.005-04:00

This weekend I worked on some gardening and Winston tried to help. He's definitely a digger! He was a dirt ball, but I don't think he minded at all.Storyboards from Coffee Shop Blog

Linen Queen

2011-08-07T19:11:00.001-04:00

The Linen Queen: A Novel by Patricia Falvey

My rating: 3 of 5 stars

Honestly, only ok. I picked it up because it's set in Ireland and I love Ireland. It was a nice balance of historical fiction and romance, but not one that kept me up all night.
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Small Comforts

2011-08-04T19:50:00.003-04:00

Today was my follow up appointment for my miscarriage. Since I had to have a D&C, they were able to send the tissue for genetic analysis. The results showed triploidy. Everybody has two sets of chromosomes, our baby instead had 3 sets, which isn't compatible with life. Supposedly medicine estimates 1-2% of pregnancies end up in triploidy and it's the cause of about 15% of miscarriages. There are times when I want to be in a select 1% of the population, this is definitely not one of those times. I'm not going to lie, there is a small comfort in knowing it wasn't my body rejecting the pregnancy and that the baby stopped growing because it had to, but it doesn't make the loss easier. Supposedly the chance of our next pregnancy resulting in triploidy is the same as it was with this pregnancy. We'll see what time brings.

Even though I have an answer for this miscarriage, it doesn't make the pain go away. I know in general time helps, but I realized this week that the past two weeks I was in a large amount of denial. I'm not one to broadcast my business (other than blogging, obviously), but this week has been tough. I was at a different hospital for the past two months and now I'm back at the children's hospital. Something as simple as, "oh it's been so long since I saw you, how are you?" is truly hard to answer. Yes, I was off doing NICU last month, but I was also off having a miscarriage. I don't say that, of course, but I wish I had something exciting to answer back.

Fearless Fourteen

2011-08-03T20:08:00.001-04:00

Fearless Fourteen by Janet Evanovich

My rating: 4 of 5 stars

Quite a nice refreshing new mystery in the Stephanie Plum Series. Rather than Stephanie chasing after a random skip, the mystery involved family members. It was a nice way to learn more about Morelli and his family and I felt strengthened the main characters. As always, I love grandma Mazur!
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Bacon and Cheese Quiche

2011-08-02T10:41:00.000-04:00

This was my first quiche, and I quite enjoyed it. I used some Gouda cheese, and I definitely like the nuttiness it contributed. I've been debating on making another, but my aversion to scrambled eggs hasn't abated yet, so I'm holding off so I don't feel like I waste food. It was very easy to make, especially since I used a premade pie crust.

Recipe adapted from Southern Food and Tasty Kitchen

Filling
8 strips lean bacon, cooked and crumbled
4 large eggs
1 1/2 cups half-and-half or whole milk
1/8 teaspoon pepper
1 cup shredded sharp Cheddar cheese - I used 3/4 cup gouda and 3/4 cup cheddar
Salt and Pepper to taste
A sprig of fresh thyme

Bake crust for about 10 minutes at 375 degrees. Add bacon and cheese (use up to 1.5 cups if you like) to bottom of pie crust and toss together. In a small bowl, whisk together the eggs, milk, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned.

Root Beer Float Cake

2011-07-31T21:26:00.003-04:00

Can I go make this again right now? Honestly, I couldn't really appreciate the flavor of rootbeer itself, but the cake was so densely dark chocolate I want another piece right now. Oh, the icing is like fudge. Too bad it's been gone for over a month now. I might just have to break down and make this again the next time I'm PMSing.

Recipe from Brown Eyed Baker

Yield: One 10-inch bundt cake
Prep Time: 30 minutes | Bake Time: 35 to 40 minutes

INGREDIENTS

For the Root Beer Bundt Cake:
2 cups root beer (do not use diet root beer)
1 cup dark unsweetened cocoa powder - 3 ounces
½ cup (4 ounces) unsalted butter, cut into 1-inch pieces - 1 stick
1¼ cups granulated sugar - 8.75 ounces
½ cup dark brown sugar 3.75 ounces
2 cups all-purpose flour 8.5 ounces
1¼ teaspoons baking soda
1 teaspoon salt
2 eggs

For the Root Beer Fudge Frosting:
2 ounces dark chocolate, melted and cooled slightly
½ cup (4 ounces) unsalted butter, softened - 1 stick
1 teaspoon salt
¼ cup root beer
2/3 cup dark unsweetened cocoa powder
2½ cups powdered sugar

DIRECTIONS

1. Preheat oven to 325 degrees F*. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray, or butter the pan and dust with flour, shaking out the excess flour; set aside.

2. In a medium saucepan, heat the root beer, cocoa powder and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.

3. In a medium bowl, whisk the flour, baking soda and salt together.

4. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy, which is okay. Do not overbeat it, as it could cause the cake to be tough.

5. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

6. To make the Root Beer Fudge Frosting, put all of the ingredients in a food processor. Pulse in short bursts until the frosting is shiny and satiny, scraping the sides of the food processor a couple of times. (If you don’t have a food processor, simply throw it all into the bowl of a stand mixer or a large bowl using a hand mixer and mix on medium-low until combined and satiny smooth.)

7. Use a spatula to spread the fudge frosting over the cake in a thick layer. Let the frosting set before serving. Store leftovers wrapped well or in an airtight container at room temperature.

*Note: If you are using a dark, nonstick pan, heat the oven to 300 degrees F.

(Recipe adapted from Baked: New Frontiers in Baking)

Delirium

2011-07-31T20:35:00.001-04:00

Delirium by Lauren Oliver

My rating: 5 of 5 stars

Really, this is a 4.5 star book, but four stars just wouldn't be enough, so here's to five stars. I thoroughly enjoyed Delirium. I found myself wanting my car rides to turn longer so I didn't have to turn if off. I can't even describe all of the messages Oliver addressed, but she did wonderful. I can't remember the quote, but there's a line that states indifference is worse than fear. So true. I can't wait to see where Oliver takes us with the second book!
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Bored vs Hungry?

2011-07-30T23:53:00.003-04:00

Look to the right of Winston's face. Yes, that's a hole. Despite having a full bowl of food, Winston decided he needed to chew a hole into the food bag. Guess we can't keep his food on the floor anymore.

I hate the term abortion

2011-07-30T20:48:00.004-04:00

Really, I truly hate the term abortion for a miscarriage. I received an email that my health information on my insurance has been updated, so I open the website to see what's been added. There is a long list of blood work and procedures with listed diagnosis as "missed abortion." Really medical community, "abortion?" In my mind, the word "abort" is an active verb. For example, "The military decided to abort the mission." There was someone who made an active decision to stop doing what they were doing. Guess what?!? I didn't make an active decision to lose my baby. Webster's defines the word miscarry as, "to come to harm." Yes, that's exactly what happened to my baby. Something harmful got in his or her way of continuing to grow. And in fact, my body never actively tried to get rid of the pregnancy. I had to go under general anesthesia to have that part taken care of.

I hate diagnosis codes. Yes, I think I've reached the angry stage of grief right now.

Blueberry BBQ Sauce

2011-07-23T06:47:00.000-04:00

I love blueberry. This recipe was originally for salmon, but I figured I'd give it a try on chicken. I'd give it a B. It was ok, but nothing to knock my socks off.

Recipe adapted from How Sweet It Is

INGREDIENTS
1/3 cup fresh blueberries
1/3 cup ketchup
1 tablespoon apple cider vinegar
1 teaspoon blueberry syrup
2 tablespoons brown sugar
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1 teaspoon worcestershire sauce

Heat a small saucepan over low heat and add blueberries. Heat until the begin to bubble and burst, about 10 minutes, then mash with a fork. Add in ketchup, both vinegars, brown sugar, onion and garlic powder, ground mustard and worcestershire sauce. Whisk well to combine and break up blueberries and turn the heat up to medium. Heat until mixture bubbles, stirring every few minutes, then turn heat back down to low. Cook for 20 minutes, whisking every few minutes. Sauce will be slightly clumpy and thicker than regular BBQ sauce.

Layered Almond Cinnamon Scones

2011-07-21T07:20:00.000-04:00

I loved the cinnamon chips in these pumpkin scones and knew they would complement almond wonderfully. Personally, I thought the scone recipe was a little too bland and the almond schmear too rich. Together, they were a nice combination, however.

Recipe from Love n Bake

INGREDIENTS
2 cups all-purpose flour 8.50 ounces
¼ cup granulated sugar - 1.54 ounces
1 tablespoon baking powder
½ teaspoon salt
3 oz. (3/4 stick) butter - 6 tablespoon
1 egg
2/3 cup cream or milk
1/3 cup cinnamon bites
½ cup Love'n Bake ™ Cinnamon Schmear

Glaze:
1 1/4 cups confectioners' sugar- 5 ounces
3 tablespoons milk
½ cup powdered sugar

DIRECTIONS
1. Preheat the oven to 425ºF. Line a baking sheet with parchment paper. Set aside.
2. Combine the flour, sugar, baking powder and salt in a large bowl. Cut the butter into small pieces. Add the butter to the flour mixture then cut it in using two knives until the mixture resembles coarse meal. (This step may also be done in a food processor fitted with a metal blade.)
3. Combine the egg and cream in a small bowl and beat well. Add the liquid to the flour mixture. Stir with a wooden spoon until a soft dough is formed. Add cinnamon bites. Scrape the dough onto a lightly floured surface. Knead the dough a few times just until it comes together.
4. Divide the dough into two even pieces. Roll each piece into a ball. Flatten each ball of dough with a lightly floured rolling pin into a circle about 8-inches in diameter. Spread the Schmear over one disc of dough. Place the second piece of dough on top. Pinch the edges to seal the two pieces of dough together.
5. Cut the dough into 8 or 12 pie-shaped wedges using a long kitchen knife or rolling cutter. Position each piece of dough on the prepared baking sheet spaced a few inches apart. Brush the tops with milk or water.
5. Bake the scones until lightly browned on top and slightly puffed, about 12 to 15 minutes.
6. Let the scones cool on a wire rack for 10 minutes.

7. Combine the powdered sugar and glaze ingredients in a small bowl. Drizzle the tops of the baked scones with the sugar glaze using a teaspoon or fork.

Caleb's Crossing

2011-07-20T20:02:00.001-04:00

Caleb's Crossing by Geraldine Brooks

My rating: 3 of 5 stars

I wish I could give this four stars because I loved the main character so much, but I'm only really feeling 3 stars. Brooks did a wonderful job of telling the story of an independent woman who demanded more independence than society allowed. While telling her story, Brooks tackled the relationships of English and Native Americans in early America. The story flowed and characters were great, it just didn't keep me at the edge of my seat.
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I should be 10 weeks pregnant

2011-07-18T15:05:00.004-04:00

Today I should be ten weeks pregnant. I should be getting ready to go to my doctor's office and hear my baby's heartbeat. Instead, today I went to the operating room to finish a miscarriage my body never really even started.

At first I wasn't going to blog about my experience, but I learned the best way for me to heal is to talk about things. We all know women have miscarriages, but there is this silent understanding that society doesn't talk about them. That does not help. Each couple who lost their baby, no matter how early or late, lost a person they already started to love and to imagine being a part of their lives. Not talking about it doesn't mean people stop feeling that love. Something like a miscarriage can't just be swept under the rug. So, that's what brings me here. This will probably end of up long and rambling, but it's for me, so I can write as much as I want.

I had something called a missed miscarriage, meaning the cells stopped growing, but my body never responded. At approximately 8 weeks, I had an ultrasound for dates, which showed the embryo to be 5wks6days. While I know my dates could be off, I personally knew then that the pregnancy was in trouble--I should not be a whole 3 weeks off. A repeat ultrasound a week later confirmed no growth. Being in the medical field, I know my miscarriage was likely the result of chromosomal abnormality, but that doesn't make it easier. Right now, I feel mostly betrayed by my body. When I told my best girlfriends and had my prenatal counseling, the baby had already stopped growing. If my body recognized the signs, I wouldn't have experienced the excitement of telling my friends or had to answer an ungodly number of questions about my family history.

After my second ultrasound, the tech told me she had to get the doctor. I already knew then. As soon as the doctor walked in, I looked at her and said, "I know." Mom was with me and suggested I just let the doctor talk and tell me what's going on. I can't remember if the doctor ever said the word miscarriage. I don't think she did. I think she picked up on my cue. Me telling her I knew what's going on was my way of protecting myself right then and there from hearing, "You've had a miscarriage." After that, it's interesting how people speak in code. I called the office the next day to "schedule my procedure." The nurse looked up my name, saw what I needed, and didn't even mention the word D&C. The following day, the anesthesia nurse called to get my history and we too only used the word, "procedure." At that time it was self-preservation. I have since been able to say "D&C" and that I've had a miscarriage. As I said, talking about it means I've started accepting it and I can't heal until I accept what's going on.

In terms of today, right now I feel physically normal. In recovery as soon as I woke up the nurse asked, "Can I get you anything?" I said, "my baby back," and started crying. She understood. I still feel bad for putting her in that situation, but that's what I wanted. That's what I still want right now.

I know time helps. I know this means we can get pregnant and some couples can't. I know the odds are in our favor that our next pregnancy will be normal and healthy. I also know that when February comes, I'm going to wish I was taking our baby home from the hospital. I know that I'm always going to feel a piece of us has been lost.

Brie en Croute

2011-07-11T17:24:00.003-04:00

After this post, I'm finally caught up on all of my Easter dishes.

I really enjoy Brie and love when it's melted. I stay simple this time and just did Brie and puff pastry. My family didn't rave about it as much as I hoped, so I doubt I'll experiment with new fillings any time soon.

Recipe from Pepperidge Farm

INGREDIENTS
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
1 (8-ounce) Brie cheese round
1 egg
1 tablespoon water

DIRECTIONS
*Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Place the cheese in the center. Fold the pastry up over the cheese to cover. Trim the excess pastry and press to seal. Reserve the pastry scraps for decoration.
*Beat the egg and water in a small bowl with a fork or whisk. Brush the seam of the pastry with the egg mixture. Place seam-side down onto a baking sheet. Decorate with the pastry scraps, if desired. Brush with the egg mixture.
*Bake for 25 minutes or until the pastry is golden brown. Let stand for 20 minutes before serving.

Roses

2011-07-10T21:40:00.001-04:00

Roses by Leila Meacham

My rating: 3 of 5 stars

I have mixed feelings about this story. Some could say this book tells a story of romance, but I find it tells more of a story of stubborness. I find myself angry with a character or two, which means the writer did well with character development. However, I felt some of the writing was too directional and didnt' leave me to make easy connections. Sometimes too much dialogue irks me. It was an enjoyable read, but not something I feel everyone needs to go read.
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One Year

2011-07-05T08:03:00.001-04:00

One year ago the world lost a wonderful man. There is so much I wish we could share with Mr. Joe. He'd love our new house and playing with our new puppy. Joe makes light of the NFL situation and says, "at least Dad's missing all of this lock-out drama." They say time makes things easier, and I guess "they" are right. However, I still wish I would see him walk through the door, I wish Joe could call him up after an Ravens or Orioles game to discuss the highlights. I wish he was still here. I know he was very sick in 1996 and the doctors said it's a miracle he lived until 2010, but knowing that doesn't make his loss any easier. Mr. Joe, I miss you and I love you.

Pork Roast With Thyme and Garlic

2011-07-03T15:01:00.001-04:00

Yes, still working on recipes I made for Easter... Joe's not a fan of ham, so I wanted to make a pork roast too. It was the hit of dinner! I personally felt like I put too much garlic in it, but the family politely said it was fine.

Recipe from All Recipes

Ingredients
* 5 pounds pork roast, trimmed
* 5 cloves garlic, sliced
* 1 teaspoon salt
* 1/2 tablespoon ground black pepper
* 3 bay leaves - omitted
* 1/2 cup cider vinegar
* 1 teaspoon dried thyme

Directions
1. Preheat oven to 325 degrees F (165 degrees C).
2. With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast.
3. Bake in the preheated oven 3 hours, or until an internal temperature of 160 degrees F (70 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.

The Oracle of Stanboul

2011-07-03T11:04:00.001-04:00

The Oracle of Stamboul by Michael David Lukas

My rating: 3 of 5 stars

I love the cover! However, a book review shouldn't be about it's cover. The story was nice and writing flowed nicely. I felt the story's ending was lacking a little. I would have liked more closure and I feel like too many characters were introduced. If there were fewer characters, I feel like they would have had more depth. I know the main character had her roll, but I felt like some characters were simply introduced and disappeared without me knowing more about their personalities, even though they seemed to be important to the story.
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Lean Mean Thirteen

2011-06-30T13:24:00.001-04:00

Lean Mean Thirteen by Janet Evanovich

My rating: 3 of 5 stars

Yes, same old same old, but fun and mindless. Nice to listen on car rides.
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Strawberry Shortcake Jelly Roll

2011-06-30T05:25:00.001-04:00

For Easter dinner, I also make this strawberry shortcake jelly roll. I'd give it a B. It definitely looked more yummy than I thought it was. I think the cream filling needed to be a little sweeter.

Recipe from Cook's Country, May 2011, p 33

Strawberry Filling:
1 1/2 pounds fresh strawberries, hulled and halved
6 tablespoons sugar
1 tablespoon water
2 teaspoons lemon juice
1 1/2 teaspoon unflavored gelatin

Cook strawberries and 6 tablespoons granulated sugar in large saucepain over medium heat, mashing occasionally with potato masher, until thick and jamlike, 10-15 minutes (mixture should measure 2 1/4 cups). Meanwhile, combine water, 2 teaspoons lemon juice, and gelatin in small bowl and let stand until gelatin softens, about 5 minutes. Stir gelatin mixture into hot strawberry mixture until dissolved. Transfer to large bowl and refrigerate until set, at least 4 hours.

Cream Filling:
1/2 cup sugar, minus 6 tablespoons of sugar
1 tsp lemon juice
1 cup heavy cream, chilled
4 ounces of mascarpone cheese
1/2 teaspoon vanilla extract

With electric mixer fitted with whisk attachment, whip cream, mascarpone, sugar, lemon juice, and vanilla on medium speed until stiff peaks form, about 3 minutes.
Cake:

Makes one 11-inch log; Any flavor of jam can be used here. For an added treat, sprinkle 2 cups fresh berries over the jam before rolling up the cake. This cake looks pretty and tastes good when served with dollops of fresh whipped cream and fresh berries.

INGREDIENTS
3/4 cup all-purpose flour 3.19 ounces
1 teaspoon baking powder
1/4 teaspoon table salt
5 large eggs , at room temperature
3/4 cup sugar - 5.25 ounces
1/2 teaspoon vanilla extract - I used 1/2 vanilla bean
1 1/4 cups fruit jam
Confectioners' sugar for dusting

DIRECTIONS
1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees. Lightly coat a 12 by 18-inch rimmed baking sheet with vegetable oil spray, then line with parchment paper. Whisk the flour, baking powder, and salt together in a medium bowl and set aside.

2. Whip the eggs in a large bowl with an electric mixer on low speed until foamy, 1 to 3 minutes. Increase the mixer speed to medium and slowly add the sugar in a steady stream. Increase the speed to high and continue to beat until the eggs are very thick and a pale yellow color, 5 to 10 minutes. Beat in the vanilla.

3. Sift the flour mixture over the beaten eggs and fold in using a large rubber spatula until no traces of flour remain.

4. Following the photos, pour the batter into the prepared cake pan and spread out to an even thickness. Bake until the cake feels firm and springs back when touched, 10 to 15 minutes, rotating the pan halfway through baking.

5. Before cooling, run a knife around the edge of the cake to loosen, then flip the cake out onto a large sheet of parchment paper (slightly longer than the cake). Gently peel off the parchment paper attached to the bottom of the cake and roll the cake and parchment up into a log and let cool for 15 minutes.

6. Gently unroll the cake and spread on the jam, leaving a 1-inch border at the edges. Re-roll the cake gently but snugly around the jam, leaving the parchment behind as you go. Trim the ends, then transfer the cake to a platter. Let the cake cool completely, then dust with confectioners’ sugar before slicing and serving.

To Make Ahead

The rolled cake can be wrapped tightly in plastic wrap and kept at room temperature for up to 1 day.

Gently unroll cake and spread with strawberry mixture, leaving 1 inch border around edges. Top with whipped cream and reroll cake snugly, leaving parchment behind. Wrap in plastic wrap and refrigerate until firm, at least 4 hours. Dust with confectioners' sugar and serve.

Cola-Pineapple Ham

2011-06-29T16:33:00.001-04:00

Way back in April Joe and I hosted Easter Dinner for our parents. (Yes, I'm still that behind on blogging). I opted to make this ham. It was the first time making a ham. Overall, the ham was definitely yummy, but nothing in comparison to a Honey Baked Ham. Would I make it again? Sure. But honestly, there are so many recipes out there I'd try another recipe "just because."

Recipe from Steamy Kitchen
Prep Time: 15 minutes Cook Time: 15 minutes per pound

INGREDIENTS
11-12 pound bone-in ham with natural juices
2 1/2 cups grape juice, divided
2 1/2 cups cola, divided
20-ounce can of sliced pineapple (you'll need both the juice and the pineapple)
2 cups brown sugar

DIRECTIONS
Let the ham stand at room temperature for 90 minutes.

Preheat oven to 275 degrees F. Set the rack at the lowest position. Rinse and pat dry the ham. Using a sharp knife, score the skin of the ham in a criss-cross pattern. Place ham in a roasting pan. Pour just 1 1/2 cups of the cola and 1 1/2 cups of grape juice into the pan and add additional water if necessary to bring the liquid level to 1/2 inch. Cover the pan tightly with tin foil. Roast in oven for 2 3/4 to 3 hours (about 15 minutes per pound) or until the internal temperature of the ham reaches 100 degrees F.

While the ham is cooking, prepare the glaze. Combine the remaining 1 cup grape juice, 1 cup cola, the juice from the pineapple (reserve the pineapple slices for later) and the brown sugar in a small sauce pot and simmer on low for 20 minutes, until it becomes thick and glossy. Let stand at room temperature until ready to use (as the glaze cools, it will thicken up, making it easier to brush on the ham).

Take the ham out of the oven when it reaches the first internal temperature of 100 degrees F. Turn the oven to 425 degrees F. Brush the ham with about 1/4 of the glaze all over. Use toothpicks to stud the ham with the sliced pineapple, if desired. Once the oven comes to temperature, return the ham, uncovered to oven. Bake for 15 minutes until the liquid is bubbly and the ham has turned to a nice, deep golden brown. The internal temperature of the ham should be 140 degrees F.

Remove ham to a cutting board and let rest for 15 minutes.

Return the remaining glaze to the stove on medium-low heat to warm the glaze up for serving. Carve and slice the ham, drizzle a bit of the cola glaze on each plate.

Three Years and Still Going Strong!

2011-06-28T07:20:00.005-04:00

Three years ago today I married my best friend. I love you!

Surprisingly we both have off of work today. We really just plan on hanging out and relaxing. Gifts? We're considering Winston and his start-up supplies our gift to each other. I'm a bad wife though, and I didn't get a card...maybe I can use a blank one from the basement. Oops. Well, really, I'm just not a card person.

Two Years, One Year

Browned Butter Chocolate Chip Cookies

2011-06-27T19:15:00.001-04:00

This was my first time using browned butter. The cookies were yummy, but honestly, it was too much effort to brown the butter. Regardless, my coworkers loved them!

Recipe from Picky Palate

INGREDIENTS

2 sticks (1 cup) butter
1 1/4 cups packed light brown sugar - 9.38 ounces
1/4 cup granulated sugar - 1.75 ounces
2 large eggs
2 teaspoons vanilla
2 3/4 cups all purpose flour - 11.33 ounces
1 1/2 teaspoons baking soda
1/2 teaspoon Fleur de Sel or sea salt
One 10-ounce bag chocolate chips

DIRECTIONS

1. Preheat oven to 375 degrees F. and line a large baking sheet with a silpat liner or parchment paper
2. Place butter into a medium saucepan over medium heat, swirling pan to melt. Once melted watch carefully. Butter will foam, boil then little brown bits will start to form around sides and bottom of pan. Once butter turns a golden brown and has a very nutty aroma, remove from heat. I transfer mine to a bowl so cooking stops. Let cool for 5 minutes.
3. Place both sugars into stand or electric mixer. Add brown butter and mix until well combined. Add eggs and vanilla, mixing until well combined. Place flour, baking soda and Fleur de Sel/sea salt into a large bowl. Slowly add to wet ingredients then add in chocolate chips, mixing until just combined. Scoop dough onto prepared baking sheet with a medium sized cookie scoop and sprinkle tops with additional Fleur de Sel/sea salt. Bake for 9 to 11 minutes, until cooked through. Let cool for 5 minutes then transfer to cooling rack.

Makes 3 dozen cookies

Summer is for Weddings

2011-06-27T18:45:00.003-04:00

Last weekend some more dear friends tied the knot. They had a beautiful day and an awesome party afterwards. Congrats Megan and Joe!

As an aside, the pic with Joe and me shows me I really need to stand up straight, that's probably why my shoulders and neck hurt so much all of the time.

Spaghetti Meat Sauce

2011-06-25T14:24:00.001-04:00

I'm always looking to try new recipes that Joe will eat, and he approved of this sauce :-) It was yummy, but honestly, just as good as some of the pre-made canned sauces.

Recipe from Pennies On A Platter

Yield: About 10 servings

1 lb sweet Italian sausage
3/4 lb lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
1 (15 ounce) can tomato sauce
1/2 cup water
2 tablespoons brown sugar
1/2 cup fresh basil leaves, chopped - 2 tablespoon dried
1/2 teaspoon fennel seeds, crushed
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley 1 tablespoon plus 1 tsp dried
dash of nutmeg

In a Dutch oven, heat the sausage, ground beef, onion and garlic over medium heat until the meat is cooked through. Drain any excess grease, if necessary. Add the crushed tomatoes, tomato paste, tomato sauce and water and cook for 1-2 minutes. Stir in the rest of the ingredients. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Source: AllRecipes

1 Down, 2 to Go

2011-06-23T18:42:00.003-04:00

Yesterday morning I finished my last shift as an intern! So, I'm 1/3 of the way through my residency. I admit, it's hard to believe I've finished a year of residency already. Overall, the year went quickly; but don't get me wrong though, there were months (especially the winter) where I thought it was dragging on. It's humbling to reflect on how much I've learned this year and how far I've come in patient care, yet I know I have SO SO much more to learn. Residency is exhausting, but it's definitely rewarding. I now have a few days off until I start second year. I hope to be as lazy as possible.

The Woman In White

2011-06-22T21:50:00.001-04:00

The Woman in White by Wilkie Collins

My rating: 2 of 5 stars

I really should have stopped listening to this about 12 hours in, but I felt like I invested so much time already, I should keep going. I know it's received rave reviews, but man, was this book boring. I felt like the story was repetitive and the mystery didn't keep me at the edge of my seat. I liked the time period, but the writing was too slow paced for me.
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Cookies and Cream Cheesecake Bars

2011-06-20T13:28:00.000-04:00

I didn't get a chance to take a photo of this delicious dessert, but the recipe link has a marvelous one if you're taste buds desire. Over all, I'd give this dessert a B+. It was yummy, but honestly, I would have liked the cheesecake to be a little more rich. However, it was a huge hit at a cookout.

Recipe from Tasty Kitchen

Ingredients

1 pound Oreo Cookies
4 TablespoonsUnsalted Butter, melted
24 ounces, weight Cream Cheese, At Room Temperature
3/4 cups Granulated Sugar - 4.67 ounces
3/4 cups Sour Cream At Room Temperature
1 teaspoon Vanilla Extract
1/2 teaspoonSalt
3 whole Large Eggs, At Room Temperature

Preparation Instructions

1. Preheat oven to 325°F. Line a 9 x 13-inch pan with foil, leaving a 2-inch overhang on two sides (I spray mine with cooking spray).

2. Make the crust: place 28 Oreos in a food processor and process until finely ground. Pour into a large bowl, add the melted butter, and stir with a flexible spatula until all crumbs are moistened. Place the cookie-crumb mixture in the lined pan and, using your fingers, press the mixture firmly and evenly into the bottom. Bake for 10 minutes, then remove to a wire cooling rack (leave the oven on) while you make the filling. Snap the remaining Oreos in half, put them in the food processor, and turn on and off quickly a few times, just until the cookies are roughly chopped.

3. Make the filling: In a large bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until well blended, about 2 minutes. Scrape down the sides and bottom of the bowl with a flexible spatula and beat again until uniform. Beat in sour cream, vanilla and salt. Scrape down the bowl and mix again. Add the eggs, one at a time, beating well after each. After beating in the last egg, scrape down the sides and bottom of the bowl and beat one more time, to make sure the mixture is fully combined. Stir in chopped Oreos with the same spatula.

4. Pour the cream cheese mixture over the baked cookie crust, smooth the top with the spatula, and bake for 40 minutes, until the filling is set around the edges but still slightly wobbly in the center when you gently shake the pan. Remove the pan to a wire rack to cool to room temperature, about 1 hour. When cool, cover it with foil and refrigerate until well chilled, at least 3 hours. (I chill mine overnight.)

5. To cut, use the foil overhang to lift the cheesecake out of the pan and place on a large cutting board. Use a sharp chef’s knife to cut the cheesecake into bars, rinsing off the knife with hot water and wiping it dry between each cut. Keep refrigerated until ready to serve.

Yield: 24 bars

Pesto

2011-06-20T13:23:00.000-04:00

This was my first time making Pesto. It was so easy and yummy! My favorite use so far is on a pizza, which I hope to blog soon. Now I'm anxiously awaiting more basil growth so I can make another batch.

Recipe from Simply Recipes

Ingredients

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste

Directions

1. Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Serve with pasta, baked potatoes, as a spread on sandwiches, as a pizza sauce, and multiple other ways.

Rest and Relaxation

2011-06-17T08:12:00.002-04:00

If you haven't picked up on it yet, I'll be the first to admit I'm a little bit of an over achiever and probably have too many hobbies. I'm on a rotation right now that I only work about 40-60 hours (instead of 60-80) a week and I actually have some down time during the day. Since I have more time, I've had in my mind I'll be able to accomplish more things around the house, etc. Despite working less this block, I'm still exhausted. I'm not good with just sitting and watching TV. For some reason, I feel guilty if I have idle time. Last night I realized I just need to stop trying to accomplish things and just rest. It doesn't help that I'm studying for my third licensing exam either. I've finally accepted that although I have more free time, since I'm studying for Step 3, I really don't and I need to stop thinking about what I want to bake, read, or cross stitch, and just go to bed at a reasonable time.

Berry Crumble/Crisp

2011-06-13T14:34:00.003-04:00

Mind you, I'm about 2 months (if not more) behind on my blogging. Back in April I was craving some the joys of summer and opted to give a Berry crumble a try. The crumble topping, OMG, that was amazing! My filling, however, was way too soggy. Next time I might try more cornstarch. Since I loved the crumble top so much, I'm sure I'll be experimenting again some time.

Inspired by Sophisticated Gourment, Joy The Baker, and Pioneer Woman

INGREDIENTS

Filling
* 2-½ cups Berries. I used black, blue, and strawberries
* 1 Tablespoon (Heaping) Corn Starch
* ⅔ cups Sugar - 4.75 ounces
* 1 teaspoon Vanilla Extract

Crumble
* 3/4 cup All-purpose Flour - 3.19 ounces
* 1/4 cup almond flour - .85 ounces
* ¼ cups Sugar 1.75 ounces
* ¼ cups Brown Sugar - 1.81
* 1/2 cups Oats
* ¼ cups slivered almonds, I used chopped
* Dash Of Salt
* ¾ sticks Butter, Cut Into Small Pieces

DIRECTIONS

Preheat oven to 350 degrees.

In a medium bowl, combine (rinsed) berries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside.

In a separate bowl (or food processor) combine flour, 1/4 cup sugar, brown sugar, oats, pecans, dash of salt, and butter pieces. Cut together with a pastry cutter (or pulse in food processor) until mixture resembles coarse crumbs.

Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top. Bake for 25 to 30 minutes, or until topping is golden brown.

Allow to sit for ten minutes before serving. Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.

Doggie Parents!

2011-06-10T21:05:00.004-04:00

Joe's been wanting a dog for quite some time. When we lived in Nebraska, we couldn't have one in our co-op. After we bought a house I told Joe I wanted to get some things settled and wait until it was warm out before we went looking. Well, now it's summer and that meant the discussion of dog breed. Joe really wanted a puppy but I was worried about puppy mills. Joe did some research and ultimately found a breeder with whom we both felt comfortable. I'm hoping to rescue a dog one day, but for now, we'll start with a puppy :-)

Today we put a deposit on our Westie. He's only 7 weeks old right now, and we'll be able to pick him up in about 2 weeks. We haven't decided on a name yet.

Coconut Chicken Curry

2011-06-09T16:45:00.000-04:00

Sometimes I'm not sure why I try to make Indian food at home, it never meets my expectations. At first I thought it was decent tasting, but the more I ate it, the more I realized I didn't like it. I can't figure out what it's missing, but maybe you'll enjoy it. I made mine stove top instead of the slow cooker, but even on the left overs after the flavors had time to seep, I wasn't too impressed.

Recipe from Tasty Kitchen

INGREDIENTS

* 1 kilogram Boneless Skinless Chicken Breast, Cut Into Large Cubes
* 1 whole Onion, Peeled And Halved
* 4 cloves Garlic, Peeled
* 1 whole Small Green Bell Pepper, Seeded And Quartered
1 red pepper
* 1 can (6 ounces Can) Tomato Paste
* 1 can (about 400ml Can) Coconut Milk
* 1-½ teaspoon Salt
* 1 Tablespoon Curry Powder
* I Teaspoon Ground Ginger
* 1 Tablespoon Garam Masala (Indian Spice Mix)
* 2 whole Dry Red Chili Peppers (optional For Extra Heat))
* 2 Tablespoons Water
* 1-½ Tablespoon Cornstarch
* 1 bunch Coriander (optional, For Decoration)

DIRECTIONS

1. Place chicken cubes inside the slow cooker.

2. Place the rest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.

3. An hour before serving, mix together water and cornstarch until the cornstarch is completely dissolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.

4. Serve on top of steaming white rice, something wonderfully aromatic like jasmine or basmati rice. Decorate with lots of chopped coriander. Inhale. So good!

Crestmont Inn

2011-06-08T19:42:00.000-04:00

Crestmont by Holly Weiss

My rating: 1 of 5 stars

I tried, I really did, but I couldn't get through it. I felt like the author was holding my hand as she told the story, she left nothing for the imagination and the writing was basic. I was easily distracted reading it and eventually it just lost all of my attention.

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Farmer's Market Love

2011-06-01T18:39:00.006-04:00

I love Farmer's Markets. I wait all winter for it finally to be warm enough for fresh produce. Sometimes I feel like I spend a little more, but I love supporting my local farmers. In Omaha there was an awesome market just 2 miles from our house. Our new town has one, but it's not as large. Eventually I'll hop on the highway and go to the larger farmer's market, but I've loved what I found already!

I've fallen in love with Keye's Creamery and the icecream! It's rich and delicous. Another thing I love, I drive past the cows every day! I've only tried one of the cheeses, but I look forward to trying more.

I've also really enjoyed my few purchases from Dear Meadow Farm thus far. The premade pulled pork is out of this world!

Every Saturday, so of the Amish come by and set up shop as well.

On the left is a tomato plant and on the right a lettuce garden I purchased from the Amish. The lettuce garden required more water than I thought it would need, but I'm slowly nursing it back to health.

I admit, it's a little frustrating when I buy a pound of strawberries at the farmers market for $4 and then see them for $2 at the grocery store, but I have to remember I'm supporting local farmers. Yay for warm weather and fresh produce!

No Tolerance

2011-05-30T21:05:00.004-04:00

It's warm. It's hot.

While I don't love the heat, I love the longer days and that I can grow fresh herbs and use the grill almost daily.

A couple of summers ago, my roommate in medical school introduced me to mojitos. Since I now have a garden, I thought I'd grow some mint this year. It was so nice going out to my herb garden tonight and grabbing the mint for my mojito. But...OMG, I have no tolerance anymore. I drank one mojito with dinner and when I stood up from the table, I was already dizzy! One mojito, not one with grilling dinner and then another eating dinner, one total! I just wanted to enjoy the taste of the drink, I wasn't expecting to get tipsy from it. I guess this is what adulthood and residency does to me.

Photo from LaLaLoosh

Dragonfly In Amber

2011-05-29T20:37:00.003-04:00

Dragonfly in Amber by Diana Gabaldon

My rating: 4 of 5 stars

I love this series so much!
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Burnt Out

2011-05-24T20:16:00.003-04:00

Right now I'm on my fourth week of inpatient peds. The days are long, busy, and I'm constantly doing work. This weekend I had off and decided to do some major gardening. I love seeing the results, but now I'm regretting not sleeping more this weekend. Every time I go on service I know I just need to accept the world around me stops, but it's hard and I don't want to give up some levels of being normal. Tonight I'm really determined to try to fall asleep by 9pm.

Carrot Cake

2011-05-20T20:22:00.002-04:00

KEEPER OF A RECIPE!! I can't say enough good things about this carrot cake. It was moist, savory with a moderate-heavy hint of spices, and delicious!

Recipe adapted from Brown Eyed Baker

Carrot Cake with Cream Cheese Frosting

For the Cake:
2 cups all-purpose flour - 8.5 ounces
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground allspice
¾ teaspoon salt

3 cups grated carrots - 1 pound
1 cup coarsely chopped walnuts - I used slivered almonds
1 cup shredded coconut (sweetened or unsweetened) - omitted
½ cup raisins
2 cups granulated sugar- 14 ounces
1 cup canola oil - I used 1/2 cup oil and 1/2 apple sauce
4 eggs

For the Frosting:
12 ounces cream cheese, at room temperature
6 ounces (½ cup) unsalted butter, at room temperature
18 ounces powdered sugar
1 tablespoon vanilla extract

1. Position the racks in the oven into thirds and preheat the oven to 325 degrees F. Grease and flour three 9×2-inch round cake pans. Put two pans on one baking sheet and one on another.

2. Whisk together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, allspice and salt. In another bowl, stir together the carrots, chopped nuts, coconut and raisins.

3. In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and oil together on medium speed until smooth. Add the eggs one by one, and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix in the chunky ingredients. Divide the batter among the three baking pans.

4. Bake for 40 to 50 minutes, rotating the pans from top to bottom and front to back at the midway point, until a thin knife inserted into the centers comes out clean; the cakes will have just started to come away from the sides of the pans. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes and unmold them. Invert and cool to room temperature right side up. (The cakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.)

5. To make the frosting: Beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the vanilla extract until well-combined.

6. To assemble, stack the layers, spreading a generous amount of frosting between layers and then cover the top and sides. Garnish and refrigerate for at least 30 minutes before serving.

On Being Called Doctor

2011-05-20T20:03:00.002-04:00

It's been over a year now since I've graduated medical school and I'm still getting used to being called doctor. Being a female, I'm often confused as being a nurse instead of a physician. Plus, I hardly ever wear make up and I think that makes me look younger, so I make sure I introduce myself as the doctor so families don't confuse me as a student. In general, when I walk into the room, I introduce myself as Dr. Hinkle and then when I go to examine the child I reintroduce myself to them as Dr. Amanda. Three times this week as I've been walking out of a patient's room I've had two separate families call out, "Oh, Dr. Hinkle, I forgot something..." I'm not going to lie, the first time the parent called me Dr. Hinkle I didn't respond. Really, they're calling me? I'm slowly, slowly getting used it.

Another One Bites the Dust! - Lisa and Ken

2011-05-15T18:44:00.005-04:00

Ahh, adulthood. Last weekend one of my dear friends tied the knot. Although I still can't go to every gathering, I can't tell you how nice it is to be close to family and friends again. Joe and I didn't have to hop on a plane to go to this wedding, woo hoo! I do feel like a spend a large portion of my time on interstate 95 now, but its worth it for being close again. But, I digress. Lisa and Ken had a beautiful day and a beautiful wedding.