tag:blogger.com,1999:blog-69911865275657036702024-02-19T00:23:03.043-07:00My Oh My!Unknownnoreply@blogger.comBlogger90125tag:blogger.com,1999:blog-6991186527565703670.post-57277254882279546812012-06-06T13:41:00.001-06:002012-06-06T13:42:35.664-06:00Brad's 30th BirthdayGod had mercy on me last weekend and stopped the rain and gray skies just in time for me to run outside and set up a 30th birthday party for husband Brad and his family in our backyard. It couldn't have been more perfect! Between the oustide dining, yard games, open hot tub and the bonfire it was just as I'd hoped it to be. The rain started up again about an hour afterwards. Thank you!!!<br />
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What do you think this look means? Yep...probably something like 'woman...get that camera out of my face while I'm trying to eat!' I'm so lucky he puts up with me. <br />
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Find the recipe for this shrimp <a href="http://myohmymt.blogspot.com/2011/03/lemon-garlic-shrimp.html">here</a>.<br />
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How grateful am I that I have children who jump up and down and rejoice when they discover we're having shrimp for dinner? Very.<br />
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Cheers to you, my handsome man! Welcome to the best decade yet!</div>
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</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991186527565703670.post-6768241705252347792012-05-25T16:01:00.001-06:002012-05-25T16:01:53.834-06:00<strong><span style="font-size: large;">Strawberry Orange Sherbet Daiquiri</span></strong><br />
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As I looked out the fingerprint and dog drool smeared living room window into the drizzly, blustery day this morning, I daydreamed about the unseasonably hot weather we enjoyed last week. So many of my favorite simple summer things happened that week.<br />
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The <a href="http://www.myohmymt.blogspot.com/2011/05/baby-ducks-and-fauxhawks.html">ducks</a> came back to our irrigation ditch; though no ducklings quite yet. <br />
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The boys went to bed dirty and happily exhausted each night from their outdoor adventures. <br />
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I didn't have to wear socks, or a coat or turn the heat on.<br />
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And the best one of all! I got to once again relax on my front porch...which to me, is one of the most blissful places on earth. <br />
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During one such lovey afternoon while sitting my favorite spot watching the boys ride bikes in the driveway, I dreamed up this little treat to enjoy with the hubster when he got home from work. Don't tell anyone, but in the comfort of our own home, my manly man husband <u>loves</u> the girlie drinks I come up with for him. Yes, I underlined the word 'loves.' <br />
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Shhhh.<br />
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Make these for your manly man today!<br />
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<strong>Strawberry Orange Sherbet Daiquiri</strong><br />
<em>Makes 4</em><br />
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1/2 cup white rum<br />
1/4 cup triple sec<br />
2 tablespoons lemon juice<br />
1 cup strawberries fresh or frozen, sliced<br />
3/4 cup orange sherbet<br />
ice<br />
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Load up a blender with the first 5 ingredients and blend until smooth. Add ice to fill blender about 3/4 full and continue to blend until pourable. Add water if needed to achieve the desired consistency. <br />
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Use a lemon wedge or your finger dipped in lemon juice to moisten the rim of a margarita glass then dip the glass in any kind of sugar you have on hand.<br />
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This recipe is super forgiving, so feel free to adjust the amounts to your preferences. If it's not sweet enough, go ahead and add a bit of sugar. <br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6991186527565703670.post-81891481415333632832012-02-09T15:24:00.000-07:002012-02-09T15:24:21.525-07:00Valentine's Day!Imagine this...<br />
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<em>Mr. Todd Lee Sappee is buzzed over the intercom and notified by his secretary that he has a delivery waiting at the front desk. Knowing full well what day is it, he bounces from his chair and skips down the hall towards the super special surprise waiting for him. Behind him, he leaves his bewildered boss, Mrs. U. R. Krazee mid-drone about the latest security software downloads. </em><br />
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<em>Mr. Sappee can't get there fast enough. He daydreams about what it will be. Will it be a dozen long stem rozes? A fuzzy little teddy bear holding a box of chocolates bearing the inscription 'Be My Valentine?' Will it be a singing telegram with a fist full of balloons?</em><br />
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<em>He finally arrives at his destination, sees the carefully constructed floral arrangement and squeals with delight. Snatching the card, he reads it aloud and then calls his mother, sister, and all his friends from golf league to tell them all about it...every detail. Beaming, he returns to his office and can barely focus for the rest of the day as he mentally plans his outfit and hairstyle for his date that evening.</em><br />
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Sound like anyone you know? Didn't think so. Ladies go for this stuff, but dudes?...not so much. <br />
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Because of this, Valentine's Day generally eludes me. I'm not always sure what my husband would like for a gift. I do know, however, that he loves candy. <br />
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Loves. Candy.<br />
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So this year, his Valentine's Day gift is different, fun and definitely super cheesy. I'm sure he'll love it! <br />
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With a piece of poster board, super glue, a black Sharpie and a whole bunch of candy, you too, could give a loved one a candy-gram. Basically, walk the candy aisle and find treats you could use in a sentence. For example, 'I sure do love you and our little SUGAR BABIES.' Or, 'I sure SKORed when I married a BIG HUNK like you!. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1sj2z9ppgld2zYYwQmuffUmqAyebvz9iDyCxrK0jpno4dOh9M5jO4EvJ2BppffXKNpvHnnUoMZ7j2-NvDZIxS61NNFcZ_A7miXx8fTks9d_oTTnuJLxHt_prGf1-Ntc5idIFGISvmMKA/s1600/Valentine's+2012+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv1sj2z9ppgld2zYYwQmuffUmqAyebvz9iDyCxrK0jpno4dOh9M5jO4EvJ2BppffXKNpvHnnUoMZ7j2-NvDZIxS61NNFcZ_A7miXx8fTks9d_oTTnuJLxHt_prGf1-Ntc5idIFGISvmMKA/s400/Valentine's+2012+015.JPG" width="400" /></a></div><br />
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I had a lot of fun with this project which is sure to elicit a happy smile from my man. <br />
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On another note, I have two sons...neither of which would probably want to hand out pink hearts or doillies and are tired of the same old boxed Bakugan or Batman valentine cards. This year, we did something a bit different. I saw it on-line and thought it was a brilliant idea.<br />
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Construction paper, lollipops, a glue stick and my handy dandy black Sharpie created these little cuties.<br />
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Cheers to you this Valentine's Day and may you feel as loved as Mr. Todd Lee Sappee did.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3VWqMC6k8O3_VH0pS7q_PuPvXENMp-lw7-sSIXyqox7Jti2wttTUV9B4AsqABhIkpZa6AAlZiaIHA6ufG7UFG1W3lgUfPUVf58rlckSGdlTMru5r5lHikQen8N1MFso3yFaiVfGqBY2F/s1600/Valentine's+2012+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho3VWqMC6k8O3_VH0pS7q_PuPvXENMp-lw7-sSIXyqox7Jti2wttTUV9B4AsqABhIkpZa6AAlZiaIHA6ufG7UFG1W3lgUfPUVf58rlckSGdlTMru5r5lHikQen8N1MFso3yFaiVfGqBY2F/s400/Valentine's+2012+004.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjz_0SdO1GMRQsHAZEMPry9PoCwWQddkMC-8mZTShNQQFKTpFEl9dQeI0pqvF_HvJLmXEq4hxQNwowpOZ7JUpsLX9BS1gtCbRdRZLSrzzUQ2ESp7xTIC46M4JkyVNM2GaUzVz2DFVRP58d/s1600/Valentine's+2012+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjz_0SdO1GMRQsHAZEMPry9PoCwWQddkMC-8mZTShNQQFKTpFEl9dQeI0pqvF_HvJLmXEq4hxQNwowpOZ7JUpsLX9BS1gtCbRdRZLSrzzUQ2ESp7xTIC46M4JkyVNM2GaUzVz2DFVRP58d/s400/Valentine's+2012+010.JPG" width="266" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991186527565703670.post-41998549680516083982012-02-03T09:39:00.000-07:002012-02-03T09:39:42.224-07:00Spiced Pumpkin and Brown Sugar Granola<div class="separator" style="clear: both; text-align: left;">Granola.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Not the most glamorous name for a food. Just say it a few times out loud. Maybe it's just me, but it's one of those words that just sound weird. Like luggage, and fork and horse. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Maybe I'm the weird one. Yeah, that's probably a much more likely conclusion. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Either way, this granola is incredible. Growing up, granola never really appealed to me. It was hard and boring and my jaw always got tired of chewing long before my belly was full. As an adult, however, I love it! It's fun to go to the health food store and peruse the wall of bulk bins looking for just the right granola for breakfast the next day.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Yes, this is fun to me...weird, I know. Told ya. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNgrxAIL4BeK5yD22A8cGgUEIvydJFjN2aGV3WAirkhlocWLi0AGXgh2KfCvaIa8lIpsF7dyugpvUGflmI61iFN2dfNqlOivCbg8y5JuJEZn2Bc_z9ueLORT_0zp-R9HQ5fqBn8vSCvBy/s1600/035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNgrxAIL4BeK5yD22A8cGgUEIvydJFjN2aGV3WAirkhlocWLi0AGXgh2KfCvaIa8lIpsF7dyugpvUGflmI61iFN2dfNqlOivCbg8y5JuJEZn2Bc_z9ueLORT_0zp-R9HQ5fqBn8vSCvBy/s400/035.JPG" width="400" /></a></div><br />
I also like to search through the wall of bulk spices. As I've mentioned <a href="http://www.myohmymt.blogspot.com/2010/09/banana-bread-with-cardamom.html">before</a>, I don't buy spices in the spice aisle. The bulk bins at the natural food stores are much more economical. Instead of paying $10 for a tiny plastic jar of cardamom, you can get just the amount you need for the cost of a few pennies. <br />
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After you read the recipe, you'll notice that I didn't use golden raisins. I didn't have any, but the regular ones worked just as well. My husband likes to just munch on this plain as a snack too. My children even liked it...both of them...which is a miracle. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOWdrBmku7JNtxI8GOmHDlFIUb3agtAQdhjBUGWsf9mo0vut-E9VkEbSMGoYciSlnLsm_cUnOquEULBu9IFux0oGEkg-rZ-fRYbKPyTEIvIi7oQ2BGHKBKl8KniJjobmmwJsLlvXhDjOxJ/s1600/033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOWdrBmku7JNtxI8GOmHDlFIUb3agtAQdhjBUGWsf9mo0vut-E9VkEbSMGoYciSlnLsm_cUnOquEULBu9IFux0oGEkg-rZ-fRYbKPyTEIvIi7oQ2BGHKBKl8KniJjobmmwJsLlvXhDjOxJ/s400/033.JPG" width="400" /></a></div><br />
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<strong>Spiced Pumpkin and Brown Sugar Granola</strong><br />
<span style="font-size: x-small;">From Oprah magazine</span><br />
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3/4 cup canned pumpkin<br />
1/2 cup packed dark brown sugar<br />
2 Tbsp. Canola or olive oil<br />
1 Tbsp. vanilla extract<br />
2 tsp. pumpkin pie spice<br />
1 tsp. ground cardamom<br />
1 tsp. kosher salt<br />
3 cups old-fashioned rolled oats<br />
1 cup roughly chopped pecans<br />
1 cup pistachios (optional)<br />
1 cup golden raisins<br />
1 cup dried cranberries (optional)<br />
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1. Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment paper; set aside.<br />
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2. In a large bowl, whisk together pumpkin, sugar, oil, vanilla, pumpkin pie spice, cardamom, and salt. Add oats, pecan, and pistachios (if using), and toss to coat. Spread evenly on prepared baking sheet and bake 30 minutes, stirring halfway through. Stir in raisins and cranberries (if using), and continue baking until oats are just crisp, about 15 minutes more. Stir one last time, then set aside to cool completely. When hard, break into chunks and store in an airtight container.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991186527565703670.post-55673761226305008402012-01-30T16:33:00.000-07:002012-01-30T16:33:01.583-07:00Wedding Cake and Raspberry CreamMy sweet friend, Jennifer, was married this past weekend and requested months ago that I make a cake for her Moroccan themed wedding. It was so much fun! A little stressful...not gonna lie, but fun nonetheless. <br />
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I always freak about about any cake I make. There's always a point at least once during the process where I feel the panic rising in my chest and feel certain that it's not going to work and I'll let someone down. After a couple calls to my baking genius friends and a couple deep breaths, I was talked off the ledge of throwing it all away and starting over. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq78rEe6453LuSWNYyi0sToMSm5saBTwu3bVbog7RiV5tNnPhS5Ouj5ldBGHl3149mVgOCbJoKmbbCa3lgtCVryOo0wRTM2YFrEX__RAtRfkmuwa08pam_Tj1f2_eIyWe68AmxmBC5QUT5/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq78rEe6453LuSWNYyi0sToMSm5saBTwu3bVbog7RiV5tNnPhS5Ouj5ldBGHl3149mVgOCbJoKmbbCa3lgtCVryOo0wRTM2YFrEX__RAtRfkmuwa08pam_Tj1f2_eIyWe68AmxmBC5QUT5/s400/004.JPG" width="266" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxByhCb9U6xpkqt1BcNATu05-GVnokfpQ_tm4JQ_DzipNbewd1trtDk7UVj-YMhCu1OkKAoHETDRWk2EDjcJxBqaank2hERedeXnWLNflMCbNEAjNBV4wPV3ZQm5MkJuIfWU8Ac07e8T3C/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxByhCb9U6xpkqt1BcNATu05-GVnokfpQ_tm4JQ_DzipNbewd1trtDk7UVj-YMhCu1OkKAoHETDRWk2EDjcJxBqaank2hERedeXnWLNflMCbNEAjNBV4wPV3ZQm5MkJuIfWU8Ac07e8T3C/s400/014.JPG" width="400" /></a></div><br />
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There was nothing particularly difficult about the cake. They just wanted a chocolate cake with raspberry cream filling and a chocolate ganache frosting, plus a bunch of little cupcakes. The cake itself had a honey, coffee and chocolate flavor. It came out much more dense than I would have liked so I ended up brushing it all with a raspberry simple syrup, which helped with the consistency. I probably won't make it again and therefore, won't share it with you here. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcOzQ6lhRnajvSIj9nNHtUF3qXTcR7Si_PCXhsKQ9HflRaOP_cFGaEZvRZan_Vw-BGb3neaJpHf6k1a7AlvlsRCb0H6GqSOxszRqEeExlJqxPUlgWLFRCjL-Hufnm6gnUlJ2P7Tv5r9Ss/s1600/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcOzQ6lhRnajvSIj9nNHtUF3qXTcR7Si_PCXhsKQ9HflRaOP_cFGaEZvRZan_Vw-BGb3neaJpHf6k1a7AlvlsRCb0H6GqSOxszRqEeExlJqxPUlgWLFRCjL-Hufnm6gnUlJ2P7Tv5r9Ss/s400/019.JPG" width="266" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8xyus6Npc8AXIUftkFf9l-cinZbWcVgUCvGOzPZYWBsY8Fl5miB1rNwlD1DgKUOnsK1MBTYPytW_F97XVtPou9aXMxMnm6EoAGjMEOmBDUzgS8G3CTNBYHYuIqgWfuogbktE5a-XOj_D/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM8xyus6Npc8AXIUftkFf9l-cinZbWcVgUCvGOzPZYWBsY8Fl5miB1rNwlD1DgKUOnsK1MBTYPytW_F97XVtPou9aXMxMnm6EoAGjMEOmBDUzgS8G3CTNBYHYuIqgWfuogbktE5a-XOj_D/s400/023.JPG" width="266" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>The raspberry cream, however, was amazing! I've used it before as both a filling and a frosting. It's light, and fruity and makes everything better. This weekend, I decided it would be great as a topping for french toast or Belgian waffles and tonight, I'm using it for a parfait. Honestly, though, it's good straight off the spoon. Of course I forgot to take a picture of it, but just imagine a big bowl of pink fluffy delicousness. <br />
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<strong>Raspberry Cream</strong><br />
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<span style="font-size: small;">6 ounces unsweetened frozen </span>raspberries<br />
1 cup heavy cream<br />
6 tablespoons sugar<br />
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In a saucepan, cook the raspberries over medium low heat until they release their juices. Remove from the heat and allow to cool. Puree in a blender, then strain the seeds out with a sieve.<br />
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Whisk the cream until stiff peaks form. Mix 1/3 cup of the puree with the sugar and stir until dissolved. Fold in the whipped cream.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991186527565703670.post-12556623203995359802012-01-25T12:44:00.000-07:002012-01-25T12:44:12.294-07:00Warm Bean Salad with Salmon and Cauliflower<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxsIApH0_LzQgBq0p7CgCVJW23DRzms9ifSZEMWhX2tAWkXeKbZENDNHMMehEOqH3y6YP_s4_MRG8_rtjK-rvmpwqQSHl8spfyJEMBTofcAQsGzde4_2Y7bPoqE6kPIXi54qYucWbI0fn/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxsIApH0_LzQgBq0p7CgCVJW23DRzms9ifSZEMWhX2tAWkXeKbZENDNHMMehEOqH3y6YP_s4_MRG8_rtjK-rvmpwqQSHl8spfyJEMBTofcAQsGzde4_2Y7bPoqE6kPIXi54qYucWbI0fn/s400/004.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">During my 'Tone and Zone' class at the gym earlier this morning, my instructor informed us to grab heavy weights because we'd be 'burning out' our biceps during the session. As she spoke these words, she smiled...the whole time.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Though I smiled back at her, the hamster on the wheel inside my head was squealing 'We're going to do <em>what</em> to our biceps?!?!?!' I bravely grabbed my heavy weights and prepared for the worst as I looked around the room. To my dismay, I saw that most of the women in the class were older than me if not twice my age. No excuses, Aubrey.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I took a deep breath while the drill instructor inside me head yelled 'C'mon, pansy, you can do this...you WILL do this. Your classmates don't look scared and neither should you. Burn those biceps, burn those biceps...burn those...' I quieted his voice and silently prayed..."Dear sweet Lord, help me!"</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Soon thereafter, I learned what it means to burn out my biceps. Oh. My. Goodness. Let's just say it's good thing I can rest my arms on the table right now and only have to use my fingers to type this blog post. At the end of class, the instructor reminded us to drink lots of water and eat some protein for lunch. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This salad is what I came up with based on leftovers and what I had on hand in the pantry. I wasn't expecting much as I haven't been to the grocery store for a while, but I was pleasantly surprised by the flavor and texture of the dish. Another plus is that it came together in no time at all.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now, please excuse me while I go ice my burned out biceps. </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Warm Bean Salad with Salmon and Cauliflower</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4 tablespoons olive oil, divided</div><div class="separator" style="clear: both; text-align: left;">1 cup cauliflower, chopped</div><div class="separator" style="clear: both; text-align: left;">3 cloves garlic, finely diced</div><div class="separator" style="clear: both; text-align: left;">1 can white beans (cannelini, navy), drained and rinsed</div><div class="separator" style="clear: both; text-align: left;">4-6 ounces cooked salmon, cut into small pieces*</div><div class="separator" style="clear: both; text-align: left;">1-2 teaspoons lemon juice</div><div class="separator" style="clear: both; text-align: left;">salt and pepper to taste</div><div class="separator" style="clear: both; text-align: left;">1/4 cup chopped fresh parsley</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Heat 2 tablespoons olive oil in a medium skillet over medium heat. Saute the cauliflower for 4-5 minutes or until it begins to soften (we don't want mushy). Add the garlic and continue to saute for 2-3 more minutes until the garlic starts to brown. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the beans and cook for about a minute to warm the beans, then add the salmon and heat through. </div><div class="separator" style="clear: both; text-align: left;"><strong></strong></div><br />
Remove the skillet from the heat and add the lemon juice, salt, pepper and parsley.<br />
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Serve warm, though I'm sure this would taste great cold too. <br />
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*You can use canned, drained salmon or be like me and use last nights leftovers. I suspect his salad would still be tasty even without the salmon. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991186527565703670.post-18803004505744642962011-11-10T10:49:00.000-07:002011-11-10T10:49:26.704-07:00Chocolate Peppermint RollWe had our first snow a few days ago. It didn't stay on the ground long, but for a few hours it was beautiful! There's something about the first snow for me. It nudges awake my holiday spirit and gets me in the mood for holiday planning. <br />
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It's like this for me every year. I start it off with a bang and by December 22nd, I'm panicking to get everything done. I'm sure no one out there can relate at all to my plight. Each year, I vow to get started early, make homemade treats and discover that perfect gift for all my loved ones. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKfAbOOckHD60gOeCHLw7-9zc3nX-ecU9uuAASHgkSri2ADDULmT3sOzgneeE_tAEa3T6Tr5KgbKb6y6g8muB11404VDvswu5C6THJ9opVzkySiyavqfpkSz29dmKIaoLL2lN1EuRKkd7V/s1600/IMG_0368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKfAbOOckHD60gOeCHLw7-9zc3nX-ecU9uuAASHgkSri2ADDULmT3sOzgneeE_tAEa3T6Tr5KgbKb6y6g8muB11404VDvswu5C6THJ9opVzkySiyavqfpkSz29dmKIaoLL2lN1EuRKkd7V/s400/IMG_0368.JPG" width="400" /></a></div><br />
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I can't remember the last time I sent out Christmas cards. Ok, you caught me...I've never sent out Christmas cards. I don't have a present wrapping station and I don't match the gift tags to the ribbons. <br />
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It's amazing, however, that our holidays are always perfect despite the failure of my best laid plans. <br />
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I suspect this chocolate peppermint roll will make it into the regular list of holiday treats. That's the plan anyway.<br />
<br />
<strong>Chocolate Peppermint Roll</strong><br />
<span style="font-size: x-small;">From Hershey's Recipe Collection</span><br />
<br />
4 eggs, separated<br />
1/2 cup plus 1/3 cup granulated sugar, divided<br />
1 teaspoon vanilla extract<br />
1/2 cup all-purpose flour<br />
1/3 cup cocoa powder (original recipe is Hershey's brand)<br />
1/2 teaspoon baking powder<br />
1/4 teaspoon baking soda<br />
1/8 teaspoon salt<br />
1/3 cup water<br />
Peppermint Filling (recipe follows)<br />
Chocolate Glaze (recipe follows)<br />
<br />
1. Heat oven to 375 degrees F. Line 15 <span style="font-size: x-small;">1/2</span> x 10 <span style="font-size: x-small;">1/2</span> x 1 inch jelly-roll pan with foil, generously grease foil. <br />
2. Beat egg whites with electric mixer on high speed in large bowl until soft peaks form; gradually add 1/2 cup granulated sugar, beating until stiff peaks form. Set aside.<br />
3. Beat egg yolks and vanilla with electric mixer on medium speed in a medium bowl 3 minutes. Gradually add remaining 1/3 cup granulated sugar; continue beating 2 minutes. Stir together flour, cocoa, baking powder, baking soda and salt. With mixer on low speed, add flour mixture to egg yolk mixture alternately with water, beating just until batter is smooth. Using rubber spatula, gradually fold beaten egg whites into chocolate mixture until well blended. Spread batter evenly in prepared pan.<br />
4. Bake 12 to 15 minutes or until top springs back when touched lightly. Immediately loosen cake from edges of pan; invert onto clean towel sprinkled with powdered sugar. Carefully peel off foil. Immediately roll cake in towel, starting from narrow end; place on wire rack to cool completely.<br />
5. Carefully unroll cake; remove towel. Spread cake with Peppermint Filling, reroll cake. Glaze with Chocolate Glaze. Refrigerate until just before serving. Cover and refrigerate leftover dessert. <br />
<br />
Serves 10-12<br />
<br />
<u>Peppermint Filling</u><br />
<br />
1 cup whipping cream, cold<br />
1/4 cup powdered sugar<br />
1/4 cup finely crushed hard peppermint candy or 1/2 teaspoon mint extract<br />
Few drops red food color (optional)<br />
<br />
Beat whipping cream with electric mixer on medium speed in medium bowl until slightly thickened. Add powdered sugar and crushed peppermint candy or mint extract and food color, if desired. Beat cream until stiff peaks form.<br />
<br />
<u>Chocolate Glaze</u><br />
<br />
2 tablespoons butter <br />
2 tablespoons cocoa powder (original recipe calls for Hershey's)<br />
2 tablespoons water<br />
1 cup powdered sugar<br />
1/2 teaspoon vanilla extract<br />
<br />
Melt butter in small saucepan over very low heat; add cocoa and water, stirring until smooth and slightly thickenedUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991186527565703670.post-39361066481466953952011-10-25T15:59:00.000-06:002011-10-25T15:59:43.162-06:00Bananas Foster<div class="separator" style="clear: both; text-align: left;">My standard fall back for overripe bananas is of course, banana bread. Here is another option for you. I've made it twice now and it's been a crowd pleaser both times. It comes together in about 5 minutes and is super easy!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><br />
<strong>Bananas Foster </strong><br />
<br />
1 stick butter<br />
1 cup brown sugar<br />
1/2 cup egg nog (or heavy cream)<br />
1/4 cup spiced rum<br />
2/3 cup chopped pecans<br />
3 bananas<br />
dash of cinnamon<br />
<br />
Melt the butter in a medium skillet over medium heat. Add the sugar and stir to combine. Stir in the egg nog and cook for 1-2 minutes until mixtures are incorporated and bubbly. Carefully pour in the rum. At this point, you can either light it on fire and let it burn off the alcohol or you can just stir and cook for a few minutes to let it cook off. I like to light it on fire because it's way more fun!<br />
<br />
<div style="text-align: left;">Stir in the pecans, bananas and cinnamon. Serve right away on french toast or over ice cream. You can refrigerate it if there are leftovers, but I can assure you...there won't be any leftovers. </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991186527565703670.post-19684275427513446992011-10-18T16:33:00.001-06:002011-10-18T17:58:20.078-06:00Honey's Home!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdYBIiVLkg3s6tVDgXlb16vsBVEssUdLFQYNH6XozFTWsPON1usRzVG6UrhPq14s4ESU1W-eCJm7Jx8ERsk5N5h14_rF_JyctsoXXEAk5ccICC1aaJUcx6FoGs-t5e04yqZTGcCaGfISY/s1600/i.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdYBIiVLkg3s6tVDgXlb16vsBVEssUdLFQYNH6XozFTWsPON1usRzVG6UrhPq14s4ESU1W-eCJm7Jx8ERsk5N5h14_rF_JyctsoXXEAk5ccICC1aaJUcx6FoGs-t5e04yqZTGcCaGfISY/s400/i.jpg" width="400" /></a></div><br />
After a long year, Brad/Daddy/Hubby is home! To be honest, he's been home for a month, we've just been busy reconnecting as a family and I haven't taken the time to share these photos here on My Oh My yet. He went back to work last week so things are getting back to normal. I'll let the photos speak for themselves, but I'll just say it is so fabulous to have him back with us where he belongs!<br />
<br />
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What is pappardelle?<br />
<br />
It's a type of pasta that comes in long thin strips like little rulers and last week, I was a woman on a mission trying to find me some. <br />
<br />
I drug my four year old literally all over town looking for it...we even went to the specialty international store. Surely, somewhere in town carries it, but after 2 hours of searching, I took mercy on my child and bagged the search.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuY33M-xTVayIVtUT4j0c1ecyiOF7fEZvF6BaZio0AIVbdBXJmg4QVJlFKV3WiIbpAHsHNwXA_J-kYgGno9IatTct1CeCJNjoObQm9XjDmz9WCD69JLebHZ0ckqalmW8FZIm2JadlbbrX1/s1600/IMG_9889.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuY33M-xTVayIVtUT4j0c1ecyiOF7fEZvF6BaZio0AIVbdBXJmg4QVJlFKV3WiIbpAHsHNwXA_J-kYgGno9IatTct1CeCJNjoObQm9XjDmz9WCD69JLebHZ0ckqalmW8FZIm2JadlbbrX1/s400/IMG_9889.JPG" width="400" /></a></div><br />
I'm sure I could have used another type of pasta, but I had my heart set on it. After a call to mama, I decided to bring out the rolling pin and attempt to make papardelle myself. <br />
<br />
Despite the 6 months of boot camp classes I've been taking, my poor little shoulders just couldn't muster the strength and endurance to get the pasta dough as thin as it needed to be. Though it turned out alright and was certainly edible, I think I'll either wait until I get a pasta maker attachment for my Kitchen Aid for Christmas or simply substitute a different kind of pasta next time. <br />
<br />
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</div><div class="separator" style="clear: both; text-align: left;">The flavor, however, was unreal. This one's going in the permanent repertoire! I will be making this again and again, with or without my precious papardelle. </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHiqQQDdZDDtESO9mLGteEliqLOfuhQ21rmY2DxfSu0l77NiZp8ujezOlKNL1Kz1POcTvTdLnbOwc7hWfpBTc5NRf2K1RS26hnp-JKp40ftkOwP-JRfjsemg7ymlo9S379-VRdbBQg74Gh/s1600/IMG_9900.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHiqQQDdZDDtESO9mLGteEliqLOfuhQ21rmY2DxfSu0l77NiZp8ujezOlKNL1Kz1POcTvTdLnbOwc7hWfpBTc5NRf2K1RS26hnp-JKp40ftkOwP-JRfjsemg7ymlo9S379-VRdbBQg74Gh/s400/IMG_9900.JPG" width="400" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong>Pappardelle with Corn</strong></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: xx-small;">Food Network Magazine-9_2011</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Kosher Salt</div><div class="separator" style="clear: both; text-align: left;">2 ears corn, shucked</div><div class="separator" style="clear: both; text-align: left;">5 tablespoons unsalted butter</div><div class="separator" style="clear: both; text-align: left;">3 cups grape tomatoes</div><div class="separator" style="clear: both; text-align: left;">2 cloves garlic, minced</div><div class="separator" style="clear: both; text-align: left;">Freshly ground pepper</div><div class="separator" style="clear: both; text-align: left;">1/2 cup white wine</div><div class="separator" style="clear: both; text-align: left;">12 ounces pappardelle pasta</div><div class="separator" style="clear: both; text-align: left;">1/2 cup low-sodium chicken broth</div><div class="separator" style="clear: both; text-align: left;">1 small bunch scallions, thinly sliced</div><div class="separator" style="clear: both; text-align: left;">1/2 cup freshly grated parmesan, plus more for topping</div><div class="separator" style="clear: both; text-align: left;">Torn basil, for topping</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bring a large pot of salted water to a boil. Add the corn and cook until slightly tender, about 3 minutes. Remove with tongs, reserving the boiling water. Let the corn cool slightly, then cut off the kernels.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Melt 2 tablespoons butter in a large skillet over medium heat. Add the tomatoes, 1 teaspoon salt and 1/2 teaspoon pepper and cook until the tomatoes soften, about 4 minutes. Add the garlic and cook 1 more minute. Add the wine and cook until reduced by half, about 5 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Meanwhile, cook the pappardelle in the corn water as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add the chicken broth and corn kernels to the skillet and bring to a simmer.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the pasta to the skillet; add the scallions, parmesan, the remaining 3 tablespoons butter and 1/2 teaspoon salt. Toss to combine, adding the reserved cooking water as needed. Season with salt and pepper. Top with more parmesan and basil.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Serves 4</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6991186527565703670.post-2523842189320810792011-09-01T18:32:00.000-06:002011-09-01T18:32:53.156-06:00The Best Peanut Butter Cookies Ever!Though I like to bake, I usually end up giving most of our sweets away. These cookies, however, are keepers through and through.<br />
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I begged my sister in law, Kylene, for them on three different occasions and finally broke down this past week to make a batch myself. <br />
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In the spirit of the cliche...'make fresh homemade cookies for your children when they come home after school'...make these for your babies today! Or for your neighbors, husbands, wives, friends bosses...whatever. In fact, just put some in your pockets and walk around...you'll make some new friends, guaranteed.<br />
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You'll be loved wherever you go, trust me. I've made plenty of peanut butter cookies in my lifetime. You may ask, 'what's so special about these ones?' I don't know...but I do know I've fallen in love (sorry Brad). I can honestly say that I've never had a consistent craving for any kind of sweet before. These cookies, however, have made me change my ways. <br />
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Don't fool yourself...you know you want to make these. Unless your allergic to peanuts, it which case...please refrain. I'm pretty sure this blog isn't insured. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7jnkN6Aoosu-YnVyfLbmGczPVWiULa6pxKm0oPwDdLJDvkGczUVotnU1nBhDc9CxPhnkDeMjPohDtzO0oPFDB4N4qAOrTEx8jc_hA9cFbgayWhVrYaKOfKf2Oxy608VE8kxJPFxW2q2qp/s1600/DSC03231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7jnkN6Aoosu-YnVyfLbmGczPVWiULa6pxKm0oPwDdLJDvkGczUVotnU1nBhDc9CxPhnkDeMjPohDtzO0oPFDB4N4qAOrTEx8jc_hA9cFbgayWhVrYaKOfKf2Oxy608VE8kxJPFxW2q2qp/s320/DSC03231.JPG" width="320" xaa="true" /></a></div><br />
<strong>Peanut Butter Cookies</strong><br />
<span style="font-size: x-small;">Gwyneth Paltrow</span><br />
<span style="font-size: x-small;">My Father's Daughter</span><br />
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<span style="font-size: x-small;">1 3/4 cups unbleached all-purpose flour</span><br />
<span style="font-size: x-small;">1/2 teaspoon baking soda</span><br />
<span style="font-size: x-small;">1/2 teaspoon baking powder</span><br />
<span style="font-size: x-small;">1/2 teaspoon fine salt</span><br />
<span style="font-size: x-small;">8 tablespoons (one stick) unsalted butter,</span><br />
<span style="font-size: x-small;"> at room temperature</span><br />
<span style="font-size: x-small;">3/4 cup smooth peanut butter,</span><br />
<span style="font-size: x-small;"> at room temperature</span><br />
<span style="font-size: x-small;">1/2 cup firmly packed dark brown sugar</span><br />
<span style="font-size: x-small;">1/2 cup firmly packed light brown sugar</span><br />
<span style="font-size: x-small;">1 organic large egg, at room temperature</span><br />
<span style="font-size: x-small;">1 teaspoon vanilla extract</span><br />
<span style="font-size: x-small;">1 cup peanut butter chips (I actually prefer them without these chips)</span><br />
<span style="font-size: x-small;">1/4 cup granulated sugar (optional)</span><br />
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<span style="font-size: x-small;">Preheat oven to 350 degrees F.</span><br />
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<span style="font-size: x-small;">Whisk together the dry ingredients in a medium bowl. In a large bowl, cream together the butter, peanut butter, and brown sugars. Stir in the egg and vanilla. Add the flour in thirds and stir until smooth. Fold in the peanut butter chips. Roll the mixture into golf ball-sized balls (about 1 1/2 tablespoons). At this point you can roll them in granulated sugar or you can press each cookie down with the tines of a fork. Either way, bake for 10 minutes, in a nonstick baking pan, rotating the pan halfway through baking time. Cool the cookies on a rack before serving.</span><br />
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6991186527565703670.post-42598043192024553262011-08-29T20:26:00.000-06:002011-08-29T20:26:17.419-06:00Roasted Pecan PestoRight. <br />
<br />
So I've been missing here in the blogosphere for a month or so now. Life got away from me. <br />
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My excuses will now commence...<br />
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I misplaced my camera. <br />
I spent days on end at the water park. <br />
My brother and his family moved into my house for the summer. <br />
I really didn't have a whole lot of extra blogging creative energy.<br />
Blah. Blah. Blah.<br />
And the big one is...I've been distracted with the pending arrival of my husband who's been in Iraq for the past year. <br />
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Can. Not. Wait.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQd770RM5DrpCOE_kHrqi0BY9lHe_wDIQ0mUxMKHTmKBdLE6cbN3VMthkJaWPA7SnJWF12VkHZfgPzONG96vEbNlC5oTIvimwNTdK3ApctNB1x5vZdEawlcuJJBWnN22pHlzUoqP4CBOd/s1600/DSC03228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQd770RM5DrpCOE_kHrqi0BY9lHe_wDIQ0mUxMKHTmKBdLE6cbN3VMthkJaWPA7SnJWF12VkHZfgPzONG96vEbNlC5oTIvimwNTdK3ApctNB1x5vZdEawlcuJJBWnN22pHlzUoqP4CBOd/s400/DSC03228.JPG" width="400" /></a></div><br />
This recipe has been requested by my brother three times since he moved in. I'm guessing he likes it.<br />
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Ordinarily, I make pesto with pine nuts. However, pine nuts seem to be worth more than gold nowadays. Pecans are a good backup, let me tell ya. Roasting them ahead of time, brings out the 'nuttiness' as Rachel Ray would say. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfOHgnP2jDMUeiVWHkv-mfZ6gkT8XC5gTis7OIBqs7-qzPMhACgGMaVwtRkCzPiaJ6iYoT0TOiwVjKqFkhZxZuA-yXjnyXlv2hX-M2Yv5BYLjs9eABGljvC5a-VLCWgzM6iyAd4N9gLA4/s1600/DSC03229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qaa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfOHgnP2jDMUeiVWHkv-mfZ6gkT8XC5gTis7OIBqs7-qzPMhACgGMaVwtRkCzPiaJ6iYoT0TOiwVjKqFkhZxZuA-yXjnyXlv2hX-M2Yv5BYLjs9eABGljvC5a-VLCWgzM6iyAd4N9gLA4/s400/DSC03229.JPG" width="400" /></a></div><br />
Today, we spread the pesto on cooked chicken breast, topped it with a bit of Parmesan and broiled it until the cheese was melted. It's also delicious simply tossed with some cooked noodles.<br />
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Please forgive me for my absence lately. I have the BEST cookie recipe to share with you soon to make up for it, I promise. <br />
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<strong>Roasted Pecan Pesto</strong><br />
<br />
2 cups loosely packed fresh basil leaves<br />
1 cup pecans<br />
1/2 cup Parmesan<br />
1/2 cup olive oil<br />
1 teaspoon kosher salt<br />
<br />
Roast the pecans in a single layer in the oven at 400 degrees. Stir them often to prevent browning. Another option is to stick them in a frying pan over medium heat on the stove and toss them frequently until golden brown and fragrant.<br />
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Pulse all ingredients in a food processor or blender until smooth. <br />
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Easy cheesy.<br />
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Note: This freezes well Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991186527565703670.post-91080544056484876482011-07-31T19:55:00.000-06:002011-07-31T19:55:59.317-06:00Champagne Poached Peaches with Meringue<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfbISeFQ1NwPnev2Y1sIsKKPWnZnqcnnIdZRdrTHFSgY5ae-RQgHKilcKxTAdyF9a_gnpXSNiCG7yxMAJ5yfFa2ruoFDz_KaV4Dmomp1JoYEuYxAF_Jbx32ugx1oPkpz9z0KlngUzZdC5/s1600/100_1570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRfbISeFQ1NwPnev2Y1sIsKKPWnZnqcnnIdZRdrTHFSgY5ae-RQgHKilcKxTAdyF9a_gnpXSNiCG7yxMAJ5yfFa2ruoFDz_KaV4Dmomp1JoYEuYxAF_Jbx32ugx1oPkpz9z0KlngUzZdC5/s400/100_1570.JPG" t8="true" width="400" /></a></div><br />
Last month, we went to Pike Place Market in Seattle, WA. <br />
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There's just something about an open market. Maybe it's the tidy, colorful rows of produce...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5P3QLYJ7MGfLuDzc3YiEwu3vQcY-2fS8De3WMaUS5fdx7kD6jdKCejYh1g0waURrDXwp_aSACDalEvmjjCwb8G6ssEc583R1Ndytt_i3Jt3g5GYKFU4H5mcg-y4mPa3Ott18ax9Wkohw/s1600/100_1455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5P3QLYJ7MGfLuDzc3YiEwu3vQcY-2fS8De3WMaUS5fdx7kD6jdKCejYh1g0waURrDXwp_aSACDalEvmjjCwb8G6ssEc583R1Ndytt_i3Jt3g5GYKFU4H5mcg-y4mPa3Ott18ax9Wkohw/s400/100_1455.JPG" t8="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>...or the super friendly shop owners offering free tidbits of their tasty food...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE71HJuWGzlXX9oURE_Dcmb_oCnAL8bBbQrAM3eRA6upBFrxz3azMQtCkyV4WC21p96Ik2yzQ6190sjt6Z_tay0SUGMdizlhIJ5xyWZRTbV2GK0slCWmq57Dx4W19kYlpD9jluT4ZwZNrP/s1600/100_1458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE71HJuWGzlXX9oURE_Dcmb_oCnAL8bBbQrAM3eRA6upBFrxz3azMQtCkyV4WC21p96Ik2yzQ6190sjt6Z_tay0SUGMdizlhIJ5xyWZRTbV2GK0slCWmq57Dx4W19kYlpD9jluT4ZwZNrP/s400/100_1458.JPG" t8="true" width="400" /></a></div><br />
...or maybe it's just the fresh air and the fact that it usually means I'm on vacation that makes me HAVE to have things like these way overpriced peaches. They are gorgeous though, aren't they? <br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzJPuRFZiBulWsuNew58KHdmDi5RhkaJBQw6uNKlw9AuMu-KABKGgnvPL_Y1n09jFwwtESWO46MWt8pw4oGHm_SJ5cZ3xvpX2G1oojrll8YHtv2esc2ajmq-MK6n1FeNT52_7F_cjNew6Z/s1600/100_1532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzJPuRFZiBulWsuNew58KHdmDi5RhkaJBQw6uNKlw9AuMu-KABKGgnvPL_Y1n09jFwwtESWO46MWt8pw4oGHm_SJ5cZ3xvpX2G1oojrll8YHtv2esc2ajmq-MK6n1FeNT52_7F_cjNew6Z/s400/100_1532.JPG" t8="true" width="400" /></a></div><div style="text-align: center;"><br />
</div>Everything looks much more appealing on vacation. I can imagine it being similar to getting sucked into paying waaaayyy too much for a timeshare in Las Vegas. The people are so fantastically nice and generous and the tickets to the shark aquarium surely make it totally worth taking out a mortgage. Not to mention the salesman buying you a bottle of champagne and personally driving you back to your hotel instead of sticking you on a bus empty handed. <br />
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<br />
Not that my husband, Brad and I are suckers and would ever fall for something like that.<br />
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Back to the point though...these peaches certainly were worth the $10 I dropped on them. Most of them made it home to Montana despite the jostling they took. The bruised ones worked perfectly for a fun 'sip while cooking' cocktail. <br />
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Dice fruit into small pieces and place them in a champagne glass. Add an ounce or so of peach schnapps and top with cheap champagne. Sip while making the recipe below and serve them to your friends. They'll love you forever!<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTq5V_JolreiEFV77dXlZRp06DoRelfgDyJfecA3yeGbOvUt4Jy0lzdqAK1hxWsk1Dlb0oEk9sLF7TD4NqICvrTY3FoW_14wAqacFxjFeBGUqF_DSefe4BdH8DWO-eEuWuoz0GbVlVdxo/s1600/100_1535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTq5V_JolreiEFV77dXlZRp06DoRelfgDyJfecA3yeGbOvUt4Jy0lzdqAK1hxWsk1Dlb0oEk9sLF7TD4NqICvrTY3FoW_14wAqacFxjFeBGUqF_DSefe4BdH8DWO-eEuWuoz0GbVlVdxo/s400/100_1535.JPG" t8="true" width="225" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0T5mJ4WtuG7yc3kQNuJ7O7xkuQQR5fsxiQZ3zrHBJNU2daBRU7NYepcw5AGzmUtHHKJw2RfJAY_sOfnSgjXaOPA7GbM_S3RwvHANUreMNWppehtiDHrXXMhOBxWDcLPrAhrTt5skruuY/s1600/100_1536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe0T5mJ4WtuG7yc3kQNuJ7O7xkuQQR5fsxiQZ3zrHBJNU2daBRU7NYepcw5AGzmUtHHKJw2RfJAY_sOfnSgjXaOPA7GbM_S3RwvHANUreMNWppehtiDHrXXMhOBxWDcLPrAhrTt5skruuY/s400/100_1536.JPG" t8="true" width="225" /></a></div><br />
To get the skins off the peaches. Boil them for about 10 seconds first. Once they cool a bit, the peel should come off easily just using your fingers.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiACxUmkUwdzXh5HpgXPSE5dUqn_7Uw-gerfGNt1uIJU6_peTKEZEbMbK5RqgXxcKFVqwvZ2cCyjnebKjGWefWLaUTls7u6GykUbjK2eGGCZizZ2mqnoY7lBCTNxqpZyQoYepEOtQ1lKcg/s1600/100_1544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiACxUmkUwdzXh5HpgXPSE5dUqn_7Uw-gerfGNt1uIJU6_peTKEZEbMbK5RqgXxcKFVqwvZ2cCyjnebKjGWefWLaUTls7u6GykUbjK2eGGCZizZ2mqnoY7lBCTNxqpZyQoYepEOtQ1lKcg/s400/100_1544.JPG" t8="true" width="400" /></a></div><br />
Once peeled, slice the peaches in half around the pit and pull the halves apart. You may notice a couple of my peach halves below look as though they're manhandled. It's because they were. Those fancy peaches did not want to give up.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhtRhzyPqc18b5qf55xexEbknFQUmt5feX9OliJygIa0pMXTQCsbFZH0v6pXVk-hgqthnRv2QSHvOfp6Dl-ZZYUctRdYeyosICSvFuXMZZ3LTJnJ00x7AA_uaDKTTNO1rrxjfRfUc5iE1p/s1600/100_1554.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhtRhzyPqc18b5qf55xexEbknFQUmt5feX9OliJygIa0pMXTQCsbFZH0v6pXVk-hgqthnRv2QSHvOfp6Dl-ZZYUctRdYeyosICSvFuXMZZ3LTJnJ00x7AA_uaDKTTNO1rrxjfRfUc5iE1p/s400/100_1554.JPG" t8="true" width="400" /></a></div><br />
Poach the peaches in champagne and top with meringue before baking. These were absolutely worth the money and time I spent to get them home. Anyone interested in a Vegas timeshare? My, um, friend has one.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DurYXbM0Zyh4mRBvhRZrCMp4uWxZGt578t0YtVEpTfSbIUstQef1mf4lUf_nO7dSfW8k8cBdthoe47vaF4oLNGfAZX9GGag-vCUciotZACO6Y7fAfV1EaVZbemYZIOWq9zlV7dzIMjMt/s1600/100_1557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1DurYXbM0Zyh4mRBvhRZrCMp4uWxZGt578t0YtVEpTfSbIUstQef1mf4lUf_nO7dSfW8k8cBdthoe47vaF4oLNGfAZX9GGag-vCUciotZACO6Y7fAfV1EaVZbemYZIOWq9zlV7dzIMjMt/s400/100_1557.JPG" t8="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoUF6JVJPJMxpVWRYBaUpEcUioaEKTkxrWUhjlpd1n2Rv_bYpdFncJ7w1uGqPvoFKRbGWEN4ypV1UDyLSPiUpy0udq5Lrq6i5QeWUKPJsf442wNtfhv-U0hjdndlQYlvMWICjDyFJgMOAQ/s1600/100_1561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoUF6JVJPJMxpVWRYBaUpEcUioaEKTkxrWUhjlpd1n2Rv_bYpdFncJ7w1uGqPvoFKRbGWEN4ypV1UDyLSPiUpy0udq5Lrq6i5QeWUKPJsf442wNtfhv-U0hjdndlQYlvMWICjDyFJgMOAQ/s400/100_1561.JPG" t8="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_oLvedJ2TKvCywGnml5PPcuo1tg_VXnoZP_v20Txih5w0FVCQNZKmmtsXOxKw6o0Y8p7fqSEARa1VnwUafb4ZB5s84yDZyS6b_BihZEElopxH7F4aJ7VWBsWcVdG_lgCHu2Uz_UwE97fo/s1600/100_1563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_oLvedJ2TKvCywGnml5PPcuo1tg_VXnoZP_v20Txih5w0FVCQNZKmmtsXOxKw6o0Y8p7fqSEARa1VnwUafb4ZB5s84yDZyS6b_BihZEElopxH7F4aJ7VWBsWcVdG_lgCHu2Uz_UwE97fo/s400/100_1563.JPG" t8="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<strong>Champagne Poached Peaches with Meringue </strong><br />
<br />
3 whole peaches<br />
1 1/2 cups champagne (cheap is fine)<br />
1/4 cup peach schnapps (optional, though I think it makes a difference)<br />
2 egg whites<br />
1/4 cup sugar<br />
zest of 1/2 a lemon<br />
<br />
Preheat oven to 350 degrees F.<br />
<br />
Bring a small saucepan of water to a boil. One at a time, carefully place each peach into the boiling water for about 10 seconds, turning them so all sides of the peach are boiled. Remove peaches to a plate to cool. Discard the water.<br />
<br />
The peels of the peaches should remove easily. I find that simply rubbing them with my thumb will release the skin. Once the peaches are peeled. Cut them in half and carefully separate them to remove the pit.<br />
<br />
Bring the champagne and peach schnapps to a simmer over medium low heat in a skillet. Place the peaches in the skillet and spoon the liquid mixture over them for about 10 minutes. Remove the peaches to an oven safe dish, round side down.<br />
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In a mixer with a whisk attachment, whisk the egg whites on high speed until soft peaks form. Gradually add the sugar one tablespoon at a time and beat until the egg whites are smooth and glossy. Fold in the lemon zest. <br />
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Spoon the meringue onto the top of the peaches. Bake for 10-12 minutes until golden brown.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6991186527565703670.post-55327895299427163242011-07-18T15:02:00.001-06:002011-07-18T22:09:31.933-06:00Grilled Pizza<div class="separator" style="clear: both; text-align: left;">My first tomato ripened on the vine yesterday. It was just a tiny little cherry tomato but considering the lateness of Western Montana summer weather, it was a glorious sight indeed. I ate it as soon as I saw it...I barely even took the time to wash it. It was still warm from the sun and it tasted like a tomato should taste...fresh and fruity and oh so summery.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">While waiting for my own little pretties to ripen, I way over-paid for this gorgeous heirloom tomato at our local Whole Foods equivalent store called The Good Food Store. I couldn't help myself though...it was calling my name...it's not my fault.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eIK23BNVkv4LejJHFdqXZeH5UHm3VoGwk1h9GBbNXpl0Bt2exiqc8ZEPmeSQclwLVzFmclO3L5hcWXWEgJeKKEy72I0m8V1W1xplZJsrT2h2BibyQ2fPpnvj0tLmVVQE1QvIqS-EGPj5/s1600/100_1653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-eIK23BNVkv4LejJHFdqXZeH5UHm3VoGwk1h9GBbNXpl0Bt2exiqc8ZEPmeSQclwLVzFmclO3L5hcWXWEgJeKKEy72I0m8V1W1xplZJsrT2h2BibyQ2fPpnvj0tLmVVQE1QvIqS-EGPj5/s400/100_1653.JPG" width="400" /></a></div><br />
Lauren came over later that evening and we decided to make some grilled pizza with it. I like to make my own dough in my bread maker if I have time. If I don't, I get some pre-made dough from the store. Either way, it never fails to disappoint my family; especially when I give them topping options.<br />
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This night, the kiddos had mozzarella and pepperoni. The grown ups had Parmesan cheese, lightly sauteed asparagus and yellow bell peppers and of course, nice slices of my fancy shmancy tomato. <br />
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<strong>Grilled Pizza</strong><br />
<br />
Work balls of dough (slightly larger than a golf ball) into flat pizza rounds about 6 inches in diameter. Spray both sides with cooking spray or brush with oil. <br />
<br />
Heat your grill to about a medium low heat and place the dough on it in a single layer for a minute or so until the underside is cooked and you have nice grill marks. Remove from the grill and turn it over. Drizzle the cooked side of the dough with olive oil or spoon with a small amount of pizza sauce. Add your desired toppings as well as some cheese. <br />
<br />
Place the pizza back on the grill and close the lid until the underside is cooked and the cheese starts to melt. This takes just a few minutes. <br />
<br />
<em>Pizza Dough</em><br />
<br />
1 cup plus 2 tablespoons warm (not hot) water<br />
2 tablespoons butter, softened<br />
3 cups bread flour<br />
3 tablespoons dry milk<br />
2 tablespoons sugar<br />
1 1/2 teaspoons salt<br />
2 teaspoons bread machine yeast.<br />
<br />
Measure ingredients carefully and place in the bread machine in order. Use the dough setting on according to your machine's directions.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991186527565703670.post-61255404813841250242011-07-15T18:24:00.000-06:002011-07-15T18:24:18.836-06:00Our Next Pirate AdventureLast October, we had our first <a href="http://myohmymt.blogspot.com/2010/10/our-pirate-adventure.html">pirate adventure</a>. Since then, I've been scheming for our next one. It all finally came together this past Saturday during a trip to see my mother and stepfather at the lake. <br />
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We hid a new map in the same book we used last time and they were thrilled to see the map in the back. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93PjgX1pd7IPCzB33WwQlas0TPBKoeiT3unR4ixWW4n2GZof4_APqwculSIVXUT6QWTVc_U0QHpHqx9iJHUVJXCAhu_8c5m8x6gDSK4Rn5NKnImyCyX2vEdJjogRl3Pu55RqNluR55A8Z/s1600/100_2846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93PjgX1pd7IPCzB33WwQlas0TPBKoeiT3unR4ixWW4n2GZof4_APqwculSIVXUT6QWTVc_U0QHpHqx9iJHUVJXCAhu_8c5m8x6gDSK4Rn5NKnImyCyX2vEdJjogRl3Pu55RqNluR55A8Z/s320/100_2846.JPG" width="320" /></a></div><br />
As the map indicated that only pirates were allowed on the island so of course we had to dress u.p<br />
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Once our lunch was packed and the pirates were dressed appropriately, we headed out in the speed boat.<br />
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After drinking Flathead Monster soda from a real glass bottle (just like pirates would do, says Jake) and eating sandwiches, the search for our next clue began.<br />
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No pirate ship is complete without a flag. My lovely mother made this one especially for them. Mom's are handy to have on an adventure by the way.<br />
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We searched all along the beaches of the island and finally found an old bottle with a new map hidden inside. The directions led us to an abandoned house. The boys counted off fifteen paces and under a big pile of brush, they found their treasure!!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_jfYOelCC_8pf5c05pzOJdgqJJeHGr0ddZkECAfAH1RsAjEmj83Jpf9AqDw-myevB3bDC_z7xJti5Lf72H1tJ-HTWbLbcGwtc7YMOT8HfXTWhnfFoGFrmDp6wFNe_DJcEW61MeU1CjSx/s1600/100_2878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU_jfYOelCC_8pf5c05pzOJdgqJJeHGr0ddZkECAfAH1RsAjEmj83Jpf9AqDw-myevB3bDC_z7xJti5Lf72H1tJ-HTWbLbcGwtc7YMOT8HfXTWhnfFoGFrmDp6wFNe_DJcEW61MeU1CjSx/s320/100_2878.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZQdGsn7D6xL6e29rjPFkpgqrbZ69pIKSKyQ0ItXJ2yYGBKYRV6ieApqLt_KURnMmprTw6iiTz3eumwI1vrYIwi9OvAUnuuf6pvzlKMdGQX-__2n8BDL0MTezGWzscvXY7wqGrbWFtptk/s1600/100_2880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAZQdGsn7D6xL6e29rjPFkpgqrbZ69pIKSKyQ0ItXJ2yYGBKYRV6ieApqLt_KURnMmprTw6iiTz3eumwI1vrYIwi9OvAUnuuf6pvzlKMdGQX-__2n8BDL0MTezGWzscvXY7wqGrbWFtptk/s320/100_2880.JPG" width="320" /></a></div><br />
Best. Day. Ever!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAk5o3-Wab2nvDnji1qBMitBwMEwwo4pHsxG-rj0BuouF2sDtPKPhn4lQ4Vo9fNvyBcFly7YJlgI2Dqk9vVP8UT82XtrKNt4oObixBVgAzVEiKXrIPXHs_SxpEHCA-VRUhzqRLk0XxvUUv/s1600/100_2881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAk5o3-Wab2nvDnji1qBMitBwMEwwo4pHsxG-rj0BuouF2sDtPKPhn4lQ4Vo9fNvyBcFly7YJlgI2Dqk9vVP8UT82XtrKNt4oObixBVgAzVEiKXrIPXHs_SxpEHCA-VRUhzqRLk0XxvUUv/s320/100_2881.JPG" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Please watch this short video showing our adventure (click the link below). Be kind...it's my first attempt at any kind of 'movie' of any kind. Yes...I know the music is terrible, but now I can't figure out how to change it. Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.youtube.com/watch?v=POzZBf-cJY0">http://www.youtube.com/watch?v=POzZBf-cJY0</a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991186527565703670.post-13382247307743946582011-07-11T12:26:00.000-06:002011-07-11T12:26:25.773-06:00Fish Tacos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNXZsLzvIHsB0tbLtlNVKsKYa_l0Ks0rtMzH49lLcScvFo4SZHAg0lTjbYCoV3u5T7V9NR4g26goo41TOeOT-bFzg6LXbNnsSRhEAD11RxUzW_0g22Zh60TbXWjArjCRf-qvy_r-dKHTK/s1600/100_1711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGNXZsLzvIHsB0tbLtlNVKsKYa_l0Ks0rtMzH49lLcScvFo4SZHAg0lTjbYCoV3u5T7V9NR4g26goo41TOeOT-bFzg6LXbNnsSRhEAD11RxUzW_0g22Zh60TbXWjArjCRf-qvy_r-dKHTK/s640/100_1711.JPG" width="360" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Never before have I had to wash the bathtub <em>after </em>bathing my children, but that's just how this summer is going. How could I not shake my head and smile after finding little dirty hand and foot prints and tree sap smeared all over the bathtub walls? </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Slip n slides</div><div class="separator" style="clear: both; text-align: left;">Water parks</div><div class="separator" style="clear: both; text-align: left;">Dirt piles</div><div class="separator" style="clear: both; text-align: left;">Playing 'army bunker' (sitting in a big hole in the dirt with plastic army men)</div><div class="separator" style="clear: both; text-align: left;">Digging swimming pools for ants</div><div class="separator" style="clear: both; text-align: left;">Popsicles and ice cream cones</div><div class="separator" style="clear: both; text-align: left;">Bruises</div><div class="separator" style="clear: both; text-align: left;">Scrapes</div><div class="separator" style="clear: both; text-align: left;">Slivers</div><div class="separator" style="clear: both; text-align: left;">Band aids (I should buy stock in Band aids)</div><div class="separator" style="clear: both; text-align: left;">Bugs, bugs and more bugs</div><div class="separator" style="clear: both; text-align: left;">Sunscreen</div><div class="separator" style="clear: both; text-align: left;">Mosquito spray</div><div class="separator" style="clear: both; text-align: left;">Sticky, dirty faces</div><div class="separator" style="clear: both; text-align: left;">Too long fingernails because we can't be bothered to stop playing long enough to cut them</div><div class="separator" style="clear: both; text-align: left;">Staying up late</div><div class="separator" style="clear: both; text-align: left;">Sleeping in</div><div class="separator" style="clear: both; text-align: left;">Boats</div><div class="separator" style="clear: both; text-align: left;">Cocktails on the porch<br />
Trips to the granparents</div><div class="separator" style="clear: both; text-align: left;">Barbeques.........</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">All the classic signs of a totally awesome summer!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For me, this meal is the cherry on the top. It has cruch and tang and chewyness and flavor galore. Eat it in your backyard with good friends and family. I can't wait to make it again...in fact, I think I will tonight!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Fish Tacos</strong></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;">Gwyneth Paltrow</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;"><u>My Father's Daughter</u> </span></div><br />
Safflower or peanut oil, for frying<br />
1 cup unbleached all-purpose flour<br />
1 cup beer<br />
Coarse salt<br />
1/4 teaspoon freshly ground pepper<br />
1 1/2 pounds white fish fillets (cod,<br />
(pollock, and haddock are good choices) <br />
cut into finger sized pieces, about 2 inches long<br />
and 1/2 inch thick.<br />
Corn tortillas<br />
Lime Crema<br />
Pico de Gallo<br />
Salted Cabbage<br />
Guacamole<br />
Cholula hot sauce<br />
<br />
Pour 2 inches of oil in a large pot or fill your deep-fat fryer. Heat to 350 degrees F.<br />
<br />
Meanwhile, combine the flour, beer, a pinch of salt and the pepper together in a large bowl. Dredge the fish in the batter and gently place in the hot oil, being careful not to crowd the pot. Fry for 3-4 minutes, turning here and there, until nicely browned. Remove to a paper towel-lined plate, sprinkle with a little salt, and repeat with the remaining fish.<br />
<br />
To serve, warm the corn tortillas on both sides in a skillet with just a bit of oil or butter. Serve a stack of them alongside all your fillings. To assemble, spread a spoonful of lime crema on a tortilla, lay 2-3 pieces of fried fish on top, scatter generously with pico de gallo, a bit of salted cabbage, and some guacamole. Add hot sauce if desired.<br />
<br />
<strong>Pico de Gallo</strong><br />
1 pint grape tomatoes, quartered<br />
1/2 small red onion, peeled and very finely diced<br />
2 tablespoons finely chopped fresh cilantro<br />
Maldon sea salt<br />
1 lime<br />
<br />
Combine the tomatoes, onion, and cilantro in a bowl. Season to taste with salt and lime juice.<br />
<br />
<strong>Salted Cabbage</strong><br />
1/2 very small green cabbage, coarsely grated<br />
Juice of 1/2 lime<br />
Pinch Maldon sea salt<br />
<br />
Combine everything together and let it sit for 20 minutes. The cabbage will wilt slightly, but will retain its crunch.<br />
<br />
<strong>Guacamole</strong><br />
2 ripe avocados<br />
2 tablespoons peeled and minced white onion<br />
1 tablespoons roughly chopped fresh cilantro<br />
1 lime<br />
Coarse salt<br />
<br />
Cut the avocados in half, remove and reserve the pits, and score the flesh inside of the shells. Scoop the avocado into a mixing bowl and mash gently with a fork-you don't want in to be completely smooth. Stir in the onion and cilantro. Cut the lime in half and squeeze in enough juice to taste. Season the guacamole with salt and either serve immediately or stick the pits in to keep it from <span style="background-color: yellow;">browning </span>(remember to remove the pits before serving).<br />
<strong>Lime Crema</strong>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991186527565703670.post-53376653990165212462011-07-06T17:25:00.000-06:002011-07-06T17:25:08.441-06:00Krabby Patties<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dqD8uEsdqZPTycS13qRrOJhpM0qYf_wTcESWhLWedeUnVyggeJrGxXQ7ticvQ3GU3XPbp8lnEXUWQaa201zolEbYigP4lKgpK5mGSA3P5AABe4JnrKtgASPVmlkrcRXNymWwBOQ0pN0w/s1600/100_1686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dqD8uEsdqZPTycS13qRrOJhpM0qYf_wTcESWhLWedeUnVyggeJrGxXQ7ticvQ3GU3XPbp8lnEXUWQaa201zolEbYigP4lKgpK5mGSA3P5AABe4JnrKtgASPVmlkrcRXNymWwBOQ0pN0w/s400/100_1686.JPG" width="225" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Part of our 4th of July vacation included a trip to see my in-laws. What a fun bunch they are! Between slip n slides, strawberry daquiries, late night card games and lots of laughing, we always have a great time when we're there. How lucky am I to have fantastic in-laws?!?!?! Not only do I love Brad's parents, but his sisters and their families are hilarious and loving as well. Thank you God for this...and no, I'm not sucking up to them in this post.<br />
<br />
During our trip, my darling 5 year old niece, Madalyn (pictured above), took a break from fun in the sun with her mother to make us all some Krabby Patties. Her version includes Club crackers, a bread and butter pickle, a slice of colby cheese and a folded salami slice. She was so particluar about the placement of the ingredients and made sure everything was just so before she'd hand it off to be sampled. My heart swelled and swear I must have had to wipe away a tear or two. She's a girl after my own heart perhaps. Lord knows I love that little girl!<br />
<br />
The best part is that her little Krabby Patties...her little offering to her family, were actually quite tasty. Bravo, my sweet Maddie!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyrFy3vwq8I99tM3AscQbAkdloT9wFssqH4XlFAMzNW84asYxfRQTUm_1bs877j6Oo9N8DyRBGphmCSlZAKkT1m5npjiz2PbZ7Ojuu537OblyFN9sfV4TOSV4_RBU6Sp4RbVnP4wZ16mr/s1600/100_1688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyrFy3vwq8I99tM3AscQbAkdloT9wFssqH4XlFAMzNW84asYxfRQTUm_1bs877j6Oo9N8DyRBGphmCSlZAKkT1m5npjiz2PbZ7Ojuu537OblyFN9sfV4TOSV4_RBU6Sp4RbVnP4wZ16mr/s400/100_1688.JPG" width="400" /></a></div><br />
Looks like it's time to re-do her nails again. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWbSi0jy_Xf9H5N-tlss_ziAm0sNhe6PJr3qMdqiWW4ZyxoB-Dc4PUUDOBojwPsXwCpF_spH1UuPtk4rxwg1K8RoaO3b_BUVK8ZkwjbGpIP5lSWtpqULx0MUX1riOEOoYo129VfxK8lMf/s1600/100_1709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqWbSi0jy_Xf9H5N-tlss_ziAm0sNhe6PJr3qMdqiWW4ZyxoB-Dc4PUUDOBojwPsXwCpF_spH1UuPtk4rxwg1K8RoaO3b_BUVK8ZkwjbGpIP5lSWtpqULx0MUX1riOEOoYo129VfxK8lMf/s400/100_1709.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9THCg5VEm6ORRNdefRLS5x_KKoH04bkYQv-Dy4OjsK-hpUBADTDsjd4V75Pd8JeUvyJC-Duis0dWEyOrYJAv3zTuzEnMOfOs6F4LL9syqpETrq4wYgXdKKn09o1mkwIuWbutah8Vv6Np/s1600/100_1708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9THCg5VEm6ORRNdefRLS5x_KKoH04bkYQv-Dy4OjsK-hpUBADTDsjd4V75Pd8JeUvyJC-Duis0dWEyOrYJAv3zTuzEnMOfOs6F4LL9syqpETrq4wYgXdKKn09o1mkwIuWbutah8Vv6Np/s400/100_1708.JPG" width="225" /></a></div><br />
Though sun burned, mosquito bitten and exhausted, my boys came home from the trip with smiles, memories and some radical new slip n slide moves.<br />
<br />
Three cheers for family! And three cheers for Maddie's new recipe!<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5njsevY6BK04fYe53AkC7qjF2naxBNJie_c4D-G-0CI6vcw9tpQfqcXoLLpJQvx13xycDFArygIaap_9UCrA6yRihvfAsw_jubis8NfhBrOpSMBqMKzTOeGUNBhFHulx_X861LizC-X3K/s1600/100_1704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5njsevY6BK04fYe53AkC7qjF2naxBNJie_c4D-G-0CI6vcw9tpQfqcXoLLpJQvx13xycDFArygIaap_9UCrA6yRihvfAsw_jubis8NfhBrOpSMBqMKzTOeGUNBhFHulx_X861LizC-X3K/s400/100_1704.JPG" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlWC-hPA4PO-Wg4nWkUyNtBUp7q449AWDys_CJNPFHcvzzM_RwEsrWSiP_oC4tiNsFpyd-TmrLPrng-Ozjhz5kCGss2ce-S8Qst541sui3EyruyvAOcUPE5sOqvng-W_u-2Wv-UyCTpFR/s1600/100_1700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvlWC-hPA4PO-Wg4nWkUyNtBUp7q449AWDys_CJNPFHcvzzM_RwEsrWSiP_oC4tiNsFpyd-TmrLPrng-Ozjhz5kCGss2ce-S8Qst541sui3EyruyvAOcUPE5sOqvng-W_u-2Wv-UyCTpFR/s400/100_1700.JPG" width="400" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991186527565703670.post-86654969839154945832011-06-26T22:55:00.000-06:002011-06-26T22:55:03.669-06:00Lambic Slush<div class="separator" style="clear: both; text-align: left;">Lambic is a unique Belgian beer my dad introduced me to ages ago. I love the fruity ones. We used to drink it in frozen pint glasses on the back deck of his house and he would listen to me talk. My dad's a good listener...and I surely get teased for talking a lot. We're a good match.</div><div class="separator" style="clear: both; text-align: left;">The label for the peach flavor says, <em>'Lindemans Peche</em> is a lambic made from local barley, unmalted wheat, and wild yeast. After spontaneous fermentation peaches are added, creating a secondary fermentation and yielding a beer of exceptional flavor and complexity.' </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Fancy.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Even in my little Montana town I can find it in some of the higher end grocery stores as well as some specialty stores. It's not too hard to find, just ask at the counter. It's not too expensive either; usually about ten dollars.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSYSgHZLFqiu9Lv3bAzYcSci93jqnN3La5VYTTwaddFMBMuKRwM3axqosDDNrykipSUrL-gkMnVuqkq14aqHiEXQ_QFF6eF1fWrMxlw3o2HE7zf5RQXUCYgAVu58p-wddqRgSM9pd5CkW/s1600/100_1664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSYSgHZLFqiu9Lv3bAzYcSci93jqnN3La5VYTTwaddFMBMuKRwM3axqosDDNrykipSUrL-gkMnVuqkq14aqHiEXQ_QFF6eF1fWrMxlw3o2HE7zf5RQXUCYgAVu58p-wddqRgSM9pd5CkW/s400/100_1664.JPG" width="225" /></a></div><br />
Once upon a time I took a bottle of it to a <span style="background-color: yellow;">BBQ</span> and both Brad's sisters agreed that it would be tasty as a slush. Hmmm, interesting idea. I stored it away in the back of my brain in the file folder called 'things I want to try some day.' Other items in that file include; go to Morrocco, build a greenhouse, pet a lion (this one is totally irrational, but I've had it all my life), make paella, learn to tile, own my own business, eat caviar...the list goes on and on. At least my life won't be boring I suppose. <br />
<br />
This past week, I had the chance to try the lambic slush with the younger of the two sisters, Lauren. Lambic comes in several fruity flavors including currant, raspberry and apple. For this endeavour I chose peach. This couldn't be an easier recipe. It's only one ingredient. The only tricky part is having the right equipment...an ice cream maker. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjoxQLZK9EwKan0t-lBniTGGBWwqnowQiK7akiEddyFTSsBjLIhWKHaOsXdUs4xmvfV3Ny24AlAh35oE644pfzJqJedow4_am7YAmfy4g_kMg01ONYoD1UlCS39rKN1nTDDSYktPll8kEp/s1600/100_1667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjoxQLZK9EwKan0t-lBniTGGBWwqnowQiK7akiEddyFTSsBjLIhWKHaOsXdUs4xmvfV3Ny24AlAh35oE644pfzJqJedow4_am7YAmfy4g_kMg01ONYoD1UlCS39rKN1nTDDSYktPll8kEp/s400/100_1667.JPG" width="400" /></a></div><br />
We simply poured about half the bottle or so into my ice cream maker then waited about 20 minutes for it to slosh around and start to freeze. <br />
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It turned into a super refreshing and tasty 'grown-up' slush. <br />
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</div><div class="separator" style="clear: both; text-align: left;">I think I'll try the raspberry next time. My dad will be here visiting for a couple weeks soon and this 'recipe' will surely be making an appearance on the newly stained front porch (my accomplishment this weekend). </div><br />
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Oh, and I almost forgot. Lauren had the idea to top the slush with some of the rest of the bottle of lambic. It added a little fizz back in.<br />
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So there you have it and now I can check that one of the 'to do' list. <br />
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Cheers!<br />
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My new favorite cook is Gwyneth Paltrow. I didn't even know she could cook until I read an article about her that featured several of her recipes, one of which my mother and I made last Friday night. Gwyneth also has a <a href="http://www.amazon.com/Fathers-Daughter-Delicious-Celebrating-Togetherness/dp/0446557315/ref=sr_1_1?ie=UTF8&s=books&qid=1308603573&sr=8-1">cookbook</a> out called My Father's Daughter. I lost all self-control last week and went out and bought it. You'll be seeing a lot of her recipes this summer here on My Oh My. I can't decide what to make next!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlEk-k41Wc8d69mgCCL7sCgWOcxTkjq11GyUIHWo2F1t18fb8dBiE-hf3atyDXHwNcMTDPEdcV_WTPX_Y2YqFBya3tM1RovB2wpVsltid-NuchN_a2WV1sFZSSKf5UdSrmrj6op1VCsBW/s1600/100_1619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJlEk-k41Wc8d69mgCCL7sCgWOcxTkjq11GyUIHWo2F1t18fb8dBiE-hf3atyDXHwNcMTDPEdcV_WTPX_Y2YqFBya3tM1RovB2wpVsltid-NuchN_a2WV1sFZSSKf5UdSrmrj6op1VCsBW/s400/100_1619.JPG" width="400" /></a></div><br />
In the introduction of her book, Gwyneth talks a lot about cooking with her late father and about her passion for food. One of my favorite lines from the book is in the foreword written by Chef Mario Batali. <br />
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He writes, 'The most important thing to take from <em>My Father's Daughter</em> is the true pleasure we can derive from the thinking about, then the making of, and finally the enjoyment of eating good food together with the people we care about.' <br />
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This echos exactly how I feel about food. One of my biggest pleasures is cooking for my loved ones and making them happy. It's one way I show people I love them. I may not be a beautiful, blonde, singer, actress, author, superhuman, but I do have a love for food in common with Gwyneth Paltrow. Who knew? <br />
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We spent the past four days with my mother and step-dad on Flathead Lake. We do a lot of things with them such as sailing, sewing, talking, hot-tubbing, gardening...but mostly we cook. While cooking lunch, we're already talking about dinner. While eating breakfast, we talk about how incredible the food was the day before. One of the many fabulous dishes we ate was Grilled Halibut with Mango-Avocado Salsa. <br />
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It was flavorful, simple, elegant and delicious. Of course, I'm pretty sure everything tastes better with views like this. Thanks for the inspiration, Gwyneth Paltrow!<br />
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<strong>Grilled Halibut with Mango-Avocado Salsa</strong><br />
Gwyneth Paltrow<br />
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1 medium ripe avocado, peeled and cut into 1/2" dice<br />
1 medium ripe mango, peeled and cut in to 1/2" dice<br />
1 cup cherry tomatoes, quartered<br />
4 large fresh basil leaves, thinly sliced<br />
3 Tbsp. extra-virgin olive oil, divided, plus more for brushing<br />
3 Tbsp. fresh lime juice, divided<br />
Kosher salt and freshly ground black pepper<br />
4 6-oz. halibut or mahi-mahi fillets<br />
4 lime wedges<br />
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Prepare a grill to medium-high heat. Gently combine the avocado, mango, tomatoes, basil, 1 Tbsp. oil, and 1 Tbsp. lime juice in a large mixing bowl. Season salsa to taste with salt and pepper ans set aside at room temperature, gently tossing occasionally.<br />
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Place fish fillets in a 13x9x2" glass baking dish. Drizzle remaining 2 Tbsp. oil and 2 Tbsp. lime juice over the dish. Season fish with salt and pepper. Turn fish to coat in the oil and lime juice. Allow to marinate for 10 minutes at room temperature, turning fish occasionally.<br />
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Brush grill rack with oil. Grill fish until just opaque in center, about 5 minutes per side. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve. <br />
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Serves 4Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991186527565703670.post-58107725352267809542011-06-14T20:33:00.002-06:002011-06-14T20:37:15.871-06:00Crab and Avocado SaladThis is my new favorite food. <br />
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I've had many favorite's and I'm sure I will have many more, but for today...for this glorious, sunny day...this is all I need. My tummy is happy, I've barely finished the dishes and here I am sharing this with you because seriously folks, I couldn't wait to tell you about it. <br />
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I used imitation crab because the real stuff was $30 a pound. If lump crab meat works into your budget, then by all means, go for it. <br />
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This salad + a glass of icy cold pinot grigio (slushy because I forgot it in the freezer while we went to the park) = one happy mama!<br />
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<strong>Crab and Avocado Salad</strong><br />
<span style="font-size: xx-small;">Adapted from Food Network</span><br />
serves 4<br />
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2/3 cup low-fat plain yogurt<br />
3 tablespoons low-fat mayonnaise<br />
1 to 2 tablespoons fresh lemon juice<br />
1/2 cup chopped fresh chives<br />
1/4 cup chopped fresh basil<br />
3 anchovy fillets, chopped (try not to skip this ingredient...soooo tasty)<br />
Freshly ground pepper<br />
1/2 pound crab meat<br />
3/4 cup frozen peas, thawed<br />
1 large avocado, halved, pitted and diced<br />
3 romaine hearts, chopped<br />
1 1/2 cups croutons<br />
1 pint cherry tomatoes, halved (or whatever looks best in the produce dept.)<br />
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1. Puree the yogurt, mayonnaise, lemon juice, chives, basil, and anchovies in a blender until smooth (be patient, scrape the sides, it's worth it). Season to taste with salt and pepper.<br />
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2. Toss the crab meat, half the avocado and about 1 tablespoon of the yogurt dressing in a small bowl. Toss the romaine, croutons, peas and the remaining avocado with the rest of the dressing in a large bowl. <br />
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3. Divide the romaine salad among plates, top with the tomatoes and place some of the crab mixture in the center.<br />
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4. BlissUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991186527565703670.post-66815842159927996402011-06-10T07:42:00.000-06:002011-06-10T07:42:00.951-06:00Basil Tomato Pasta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToFLVkRXLETT6Upz9l0l8TpKo2mEE9YRbmcdMY7nGo6yOeL2lLkgXxhbPnABkzODZJ5hcXf_RZCCPnrzWazh0dZzEG22tG7eORpN1COYdmpC7mrUYriCUWPn-wYvyIUGelbtoxlhDstNg/s1600/100_1576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToFLVkRXLETT6Upz9l0l8TpKo2mEE9YRbmcdMY7nGo6yOeL2lLkgXxhbPnABkzODZJ5hcXf_RZCCPnrzWazh0dZzEG22tG7eORpN1COYdmpC7mrUYriCUWPn-wYvyIUGelbtoxlhDstNg/s400/100_1576.JPG" t8="true" width="400" /></a></div><br />
Sometimes...oftentimes...the best things in life are the simplest. I l-o-v-e fresh basil. Every year, when I see it in abundance in the grocery store, the first thing I think of is this pasta. I can remember making this as far back as high school. My most vivid memory of it is making it for myself during my lunch break after bagging groceries at Albertsons for five hours. <br />
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Everyone in the break room was jealous. Not because it's a fancy dish, but because it's flavorful and satisfying and makes me smile even when I think about it. <br />
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You can use any pasta you want, but I used this because it looks like flowers and I like flowers.<br />
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</div>Basically, you just want to cook as much pasta as you want. Drizzle in olive oil over it to lightly coat the pasta (maybe a tablespoon per serving of noodles). Sprinkle it with chopped tomatoes, basil, Parmesan cheese, and salt and pepper to taste. That's it, folks!<br />
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Here's how to chiffonade basil...<br />
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Roll up a few leaves of clean, dry basil and slice it in thin slices to make little basil ribbons. Ordinarily, I cut the ribbons much thinner, but I wasn't paying much attention today. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoTLM607eSkYLuIO5yM4kXsa_ijdS_mxcnJXUIsQ_WiG_52-FQqSL6tAxOh6XxN730GCCJHh_K8p_j86KKOK9kFNMrZFfQfkH-4UHqW_p4SkBmg7oGk-H_6S3MG2BtvNrNjZlRy1QN_EF/s1600/100_1590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJoTLM607eSkYLuIO5yM4kXsa_ijdS_mxcnJXUIsQ_WiG_52-FQqSL6tAxOh6XxN730GCCJHh_K8p_j86KKOK9kFNMrZFfQfkH-4UHqW_p4SkBmg7oGk-H_6S3MG2BtvNrNjZlRy1QN_EF/s400/100_1590.JPG" t8="true" width="400" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991186527565703670.post-38396398042002138462011-06-09T11:07:00.002-06:002011-06-09T11:21:28.934-06:00Giveaway Winner!Drum roll please!<br />
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And the winner of My Oh My's first giveaway is...........<br />
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GLENDA!!!<br />
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Glenda,<br />
Please choose from the girl set or the boy set and I'll get 'em in the mail to you. Contact me at myohmyblog@gmail.com to collect your prize!<br />
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Thanks for reading everyone! Maybe I'll give away the other set next week...stay tuned!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqZavjvvrh-kWZcQcalOnLzBJvOcaP7x7dyVXLL1roU1Hrc0yvOSvUzOSrYIZvR10uU1-2usKKae9Fidbe5u2KBlEcx6gBBVPFRcz3u17bMi_Hi-Ge-RrvUQdC9OZlp7I2Y1gGlqB348Z/s1600/100_1523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqZavjvvrh-kWZcQcalOnLzBJvOcaP7x7dyVXLL1roU1Hrc0yvOSvUzOSrYIZvR10uU1-2usKKae9Fidbe5u2KBlEcx6gBBVPFRcz3u17bMi_Hi-Ge-RrvUQdC9OZlp7I2Y1gGlqB348Z/s320/100_1523.JPG" t8="true" width="320" /></a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6991186527565703670.post-59566807451460352942011-06-07T13:11:00.002-06:002011-06-07T17:25:03.269-06:00Giveaway!This marks the very first giveaway here on My Oh My. These blankets are incredibly useful. I've made several for family, friends and friends of friends and everyone agrees how much they end up using them. Check out the set I made for my niece Margot <a href="http://myohmymt.blogspot.com/2010/09/swaddling-blankets-for-margot.html">here</a>. <br />
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They're great for swaddling your little one because they're actually big enough to get a tight swaddle without being too bulky. They also work as a cover up for nursing, something to lay the baby on to change diapers or have 'tummy time.' Of course, they're also useful as, well, a blanket. Enter to win a set either for your own little bundle or to keep on hand as a gift.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJMvq-DnLJIl9jIdtq8zrSlBA6Y6NZyG_MAeVCneuh_7OszvyS4QCagrvWaoNpBrI_SLxI5gJkJgeJcCltjGC-htA-PNKWZEsEDGIBEoNkV7arsAhz3OM2asdD3WX2fxLgUEMGn4S34Xdx/s1600/100_1523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJMvq-DnLJIl9jIdtq8zrSlBA6Y6NZyG_MAeVCneuh_7OszvyS4QCagrvWaoNpBrI_SLxI5gJkJgeJcCltjGC-htA-PNKWZEsEDGIBEoNkV7arsAhz3OM2asdD3WX2fxLgUEMGn4S34Xdx/s400/100_1523.JPG" t8="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you win the drawing, you can choose from either the girl set (1 pink, 1 butterfly floral)...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitK9l-liFottE94uFT-PYsqgUIs8SkUfiWA284gAmkbG7o_7bf5izuh5g8dH7n44GC-0y3QhVLBe1sOhDrI4hioO_jubFEiMTg2PGmwuh-m9RfKe2qFf_LPWBUUI3xhnygJ4OrcjRvevDo/s1600/100_1531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitK9l-liFottE94uFT-PYsqgUIs8SkUfiWA284gAmkbG7o_7bf5izuh5g8dH7n44GC-0y3QhVLBe1sOhDrI4hioO_jubFEiMTg2PGmwuh-m9RfKe2qFf_LPWBUUI3xhnygJ4OrcjRvevDo/s400/100_1531.JPG" t8="true" width="400" /></a></div><br />
or the boy set (1 blue and 1 pirate).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciXTIZM5KYb1PabFOqGSbgKmOoPcw835Ruf0-w-hdz1qIaxZmtyFiNcafIZTE6EuVrIt6oyqO9f5iIGl3cT2CZFl7t8Gc1t7A7QRwxSyatEKyEpZzOnj64vUQa5WogTsROWfDZrC9wrhL/s1600/100_1527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiciXTIZM5KYb1PabFOqGSbgKmOoPcw835Ruf0-w-hdz1qIaxZmtyFiNcafIZTE6EuVrIt6oyqO9f5iIGl3cT2CZFl7t8Gc1t7A7QRwxSyatEKyEpZzOnj64vUQa5WogTsROWfDZrC9wrhL/s400/100_1527.JPG" t8="true" width="400" /></a></div><br />
To enter the drawing simply comment to this post telling me what you like about this site or what you'd like to see more of. I appreciate all of my readers so much and would love to make hear from you!<br />
If you have trouble posting your comment, post under 'Anonymous' but don't forget to include your name at the end of your comment. <br />
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You have until 11:00 pm on Wednesday June 8th to post your comment. The winner will be chosen by a random drawing and will be announced Thursday morning. <br />
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Thanks, dear readers!Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-6991186527565703670.post-59547950363525587892011-06-04T07:00:00.001-06:002011-06-04T07:00:07.742-06:00Skillet Macaroni and Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-IW8EF3dH8FtjW8hKVd0IQDxe-AInNFo6EwUzcAutPyNHS1RPnH7yQYV45U2eHJjLjF3g6HVP1fuz-Srej4p-713jSe0aOcYDN9kOPtqS2V5j5IGfHDFpV3zXX-sbEY7NiqR2H9YEbKo/s1600/100_1374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid-IW8EF3dH8FtjW8hKVd0IQDxe-AInNFo6EwUzcAutPyNHS1RPnH7yQYV45U2eHJjLjF3g6HVP1fuz-Srej4p-713jSe0aOcYDN9kOPtqS2V5j5IGfHDFpV3zXX-sbEY7NiqR2H9YEbKo/s400/100_1374.JPG" t8="true" width="400" /></a></div><br />
Sadly, I'm still in comfort food mode this week. On Monday, I made turkey soup and rolls. On Wednesday, spaghetti...now it's macaroni and cheese and meatballs. Rain, rain go away!!! Tuesday, I had to cover my <a href="http://myohmymt.blogspot.com/2011/05/my-garden2011.html">tomato plants</a> because of the hail storm. Us Montanans have stopped griping and now simply look out the windows and shake our heads. <br />
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This macaroni and cheese recipe is super tasty and easy even for a weeknight. It only took about 20 minutes to make. Ordinarily, I'm not one for buying pre-grated cheese...mostly because I'm <strike>cheap</strike> frugal. However, I couldn't resist this Tillamook cheese because it was on sale and well, sheesh, it says mac and cheese right on it. It's like we were meant to be. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2GWj_pj49ZlfEGd5r2o396VJY_N5EjehzOD0g0oj5-q801Fl_aAV-w1u1pgSutY7wTuLJQD67OlKjsFaJ_wgG3UUxiCxSh4el4IHjcFuTF5xtxzGmTRqR3cdqISXK7Ohtw6FU7zT7eLf/s1600/100_1361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij2GWj_pj49ZlfEGd5r2o396VJY_N5EjehzOD0g0oj5-q801Fl_aAV-w1u1pgSutY7wTuLJQD67OlKjsFaJ_wgG3UUxiCxSh4el4IHjcFuTF5xtxzGmTRqR3cdqISXK7Ohtw6FU7zT7eLf/s400/100_1361.JPG" t8="true" width="225" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivRjHDCGwsUKHKCbAlj_nYAaU1fS2iTUeFF4td2pUPb9AL4rzc5n8i8A-Oci_jXvdaBes87sM6IiD5EtXLM103XqYx1F7NyK1BkQcVSokjT-Pmyf_p_lBCoCgB2D6IUdfWn8jH-WPLv0O/s1600/100_1367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjivRjHDCGwsUKHKCbAlj_nYAaU1fS2iTUeFF4td2pUPb9AL4rzc5n8i8A-Oci_jXvdaBes87sM6IiD5EtXLM103XqYx1F7NyK1BkQcVSokjT-Pmyf_p_lBCoCgB2D6IUdfWn8jH-WPLv0O/s400/100_1367.JPG" t8="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Skillet Macaroni and Cheese</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">12 ounces macaroni noodles</div><div class="separator" style="clear: both; text-align: left;">3 Tbs. butter</div><div class="separator" style="clear: both; text-align: left;">3 Tbs. flour</div><div class="separator" style="clear: both; text-align: left;">2 cups milk</div><div class="separator" style="clear: both; text-align: left;">8 ounces grated cheese (mix it up however you want)</div><div class="separator" style="clear: both; text-align: left;">1 Tbs. dried mustard</div><div class="separator" style="clear: both; text-align: left;">1 tsp ground thyme</div><div class="separator" style="clear: both; text-align: left;">1/2 cup grated Parmesan cheese</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Boil the noodles until tender, then drain and set aside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a heavy, 12 inch, oven safe skillet, melt the butter over medium heat. Whisk in the flour until combined and bubbly. Whisk in the milk and cook until the mixture thickens. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add the 8 ounces of mixed cheeses, mustard and thyme. Whisk until the mixture is smooth, about 2 minutes. Season with salt and pepper off the heat. (You don't want to under salt). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sprinkle the macaroni and cheese with the Parmesan. Set your broiler on high and broil until the top is browned. Watch it carefully so it doesn't burn. </div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6991186527565703670.post-48898037487954628452011-06-02T07:00:00.001-06:002011-06-02T07:00:04.515-06:00Time CapsulesDid you ever do a time capsule in school? <br />
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I remember doing one in Elementary School and opening it in Junior High. The only thing I can specifically remember putting in there was a piece of dried, chewed up gum. Lord knows why I did that. The looks of disgust on the faces of my classmates is burned into my retinas. <br />
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Often times I tried to be cool and most of the times I failed miserably. I think I finally resolved my nerd issues during therapy in my late 20's. <br />
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I'm sure none of you can relate. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDs57R40q3EbSf8PU_FNUZ9KPdAvTr50TFnXFDtyg_qLXBtN1J0UdTQvBiVMhRzDbnrLePgXq95RYjGk8rBswEGUitmNanfL00Id0GNR3BszkHca7CL26OmKLK69Cfjx4mHty1xGKKNU7/s1600/100_1388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDs57R40q3EbSf8PU_FNUZ9KPdAvTr50TFnXFDtyg_qLXBtN1J0UdTQvBiVMhRzDbnrLePgXq95RYjGk8rBswEGUitmNanfL00Id0GNR3BszkHca7CL26OmKLK69Cfjx4mHty1xGKKNU7/s400/100_1388.JPG" t8="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div> Anyhow, our neighbor set up craft day for us and we assembled time capsules. The boys sat with their friend and neighbor, Finn for at least an hour drawing pictures and deciding just what they wanted to include.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREdLBE9Vx53Zs_Iu8xSrJoZEFi9MqnOAnE5Nug9T9E0HmLpwPw7q1jHkMd7uYYOtfEzHy1YzfF8CFZduTentZAiHtpktiwzt6PmgHxNG8-PVUGYg8VXg2BcuKIIxb1xvdcQj5fAxTsgUl/s1600/100_1385.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiREdLBE9Vx53Zs_Iu8xSrJoZEFi9MqnOAnE5Nug9T9E0HmLpwPw7q1jHkMd7uYYOtfEzHy1YzfF8CFZduTentZAiHtpktiwzt6PmgHxNG8-PVUGYg8VXg2BcuKIIxb1xvdcQj5fAxTsgUl/s400/100_1385.JPG" t8="true" width="225" /></a></div><br />
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According to this next picture, Jacob likes to go to sleep...I beg to differ.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvSUS13wudOmSnqHWMvaVicU1FXJxMXFcRgRsCAPogMehBct0U5Tii1-VCJumIRHetZy4DEJhuL4ZEFWuPoovlDEnNlYs-due0iA27gdZbmiBVeGmaISt3H88T4WFS7ohbWndM8IE45x_/s1600/100_1391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvSUS13wudOmSnqHWMvaVicU1FXJxMXFcRgRsCAPogMehBct0U5Tii1-VCJumIRHetZy4DEJhuL4ZEFWuPoovlDEnNlYs-due0iA27gdZbmiBVeGmaISt3H88T4WFS7ohbWndM8IE45x_/s400/100_1391.JPG" t8="true" width="400" /></a></div><br />
Also, I learned that they are, in fact, capable of agreeing on something. They unanimously decided that <a href="http://www.aetv.com/billy-the-exterminator/">Billy the Exterminator</a> is their favorite show. Interesting.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIEgKENQb4HsOXAtOg6o51tsfN8piBroo-Dzz4f9FRcWMzKP73kXqx5jh0I0yTCKNubTJOztiAr3EUot1Sj6IXE5y1dwIzNSYpoNfmJFxLQhfSb5Disrk1-dYCM2rwuZQqbjDz6aNZRZz/s1600/100_1392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMIEgKENQb4HsOXAtOg6o51tsfN8piBroo-Dzz4f9FRcWMzKP73kXqx5jh0I0yTCKNubTJOztiAr3EUot1Sj6IXE5y1dwIzNSYpoNfmJFxLQhfSb5Disrk1-dYCM2rwuZQqbjDz6aNZRZz/s400/100_1392.JPG" t8="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We decided we'd bury the capsules and open them again in 5 years. The plan is to then add to the capsules and re-bury them. We'll cross that bridge when we get to it and hopefully, my children are cool like their dad and wouldn't dream of including chewed up gum. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqxJSAJT1Ci9RFMmYwUmnzLdUK9hbOvNpv4DFxdSGZzKpFnDbqggzncOWb1z8OhiDQKrFSB5uoscSioz5sPqGp4bvpR8K0EspVXKCfXwzqroo116TSFJLf6lk33K6DynfJ_mjh3o7lGchn/s1600/100_1393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqxJSAJT1Ci9RFMmYwUmnzLdUK9hbOvNpv4DFxdSGZzKpFnDbqggzncOWb1z8OhiDQKrFSB5uoscSioz5sPqGp4bvpR8K0EspVXKCfXwzqroo116TSFJLf6lk33K6DynfJ_mjh3o7lGchn/s400/100_1393.JPG" t8="true" width="225" /></a></div><div style="text-align: left;"><br />
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