Tuesday, February 15, 2011

A Valentine for my husband.

So my husband "hacked" into my account yesterday and posted the absolute sweetest most romantic Valentine video that he made just for me.  All he asked for in return were some muffin top chocolate chips cookies.  Guess what....I failed.  I started making them and wanted to them to be extra special, so I added some Heath bits.  Total and utter disaster.  He wouldn't even eat them.  Then in my excitement about the video he made, I forgot that I found this poem about a week ago (I can't remember what blog I found it on, but it's one that I read frequently).  So, I'm a day late and a cookie short, but here is my Valentines gift for my husband.  Love you sweetheart! 

I Carry Your Heart With Me

i carry your heart with me (i carry it in my heart)
i am never without it (anywhere
i go you go,my dear; and whatever is done
by only me is your doing,my darling)
i fear no fate (for you are my fate,my sweet)
i want no world (for beautiful you are my world,my true)
and it's you are whatever a moon has always meant
and whatever a sun will always sing is you

here is the deepest secret nobody knows
(here is the root of the root and the bud of the bud
and the sky of the sky of a tree called life;which grows
higher than the soul can hope or mind can hide)
and this is the wonder that's keeping the stars apart

i carry your heart (i carry it in my heart)

Edward Estlin Cummings

Monday, February 14, 2011

My Princess

Yes I've hacked into Pam's blog so I could post this.  I wanted to do something special and different to show her how much I love her on Valentines Day.  So grab your popcorn and enjoy the show.
(*) <3 U 

Tuesday, February 8, 2011


Prudent Baby strikes again!  I was in a baking mood Sunday night and found this delightfully delicious scone recipe.  I've had scones before and decided that this would be the perfect breakfast food for Monday.  I've never made scones before, but let me give you a few tips - partially thaw out your fruit or at least get the ice chunks off  (obviously my fruit was in the freezer for way too long), and if you don't have heavy cream you can use this substitute (3/4 cup milk and 1/3 cup melted butter = 1 cup heavy cream).  My picture is not very good...they really look and smell so yummy.

Recipe courtesy of Prudent Baby
2.5 c flour
0.5 c sugar (Prudent Baby uses turbinado sugar)
2.5 tsp. baking powder
0.5 tsp salt
6 Tblsp COLD unsalted butter
1 c heavy cream
0.5 c frozen fruit (~ish. Frozen helps keep the fruit intact.
 Blackberry and raspberry are my faves but have done peach, blueberry, chocolate chip, mango)

Mix first 4 ingredients. Add butter (chopped) and mix to a meal. Add cream and mix. Add berries and mix. Place onto flat surface and form a circle. Sprinkle with more sugar and cut into wedges. Place wedges on baking sheet. Bake in 425 degree oven for 15-17 minutes.

Try a scone today....it might be your new favorite breakfast food.

Sunday, February 6, 2011

Make that shot!

Wow Ryan, way to make that shot!

Oh, maybe that's why you were able to do that.....

Saturday, February 5, 2011

Snow, Szechuan, and Sewing

It feels so good to be back in the blogging world!  My laptop was on the fritz for about a week and Carl was able to fix it after a few aggravating days.  If have to say that he's the best - unfortunately I think he knows everything about just about everything and that makes him feel a bit more pressure to fix things in a jiffy.  Sorry sweetie. {{{hugs}}}

Like everyone else in in the country (except Florida), we've had a bunch of snow this last week.  The boys were out of school for three days and I left work early one day and stayed home another.  More snow today...more snow next week....snow, snow, snow.  I promise, promise, promise that I will do my very best not to complain about the heat and humidity this summer :)  The boys were outside this afternoon building a fort and then Ryan decided to climb on the dog house.

While I was lounging around the house eating bon bons on my (snow) day off, I watched Barefoot Contessa and she made szechuan noodles with chicken and broccoli - it looked absolutely delicious!  Carl and I loved it, Ryan didn't like the peanut flavor, Kyle wanted more chicken and less noodles.  When I make this again, I will probably use less noodles or more veggies and chicken. 

Recipe courtesy of Barefoot Contessa

Good olive oil
3 whole (6 split) chicken breasts, bone-in, skin-on
Kosher salt and freshly ground black pepper
1 bunch broccoli, cut into florets and stems discarded
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon Asian hot chili oil
2 tablespoons dark toasted sesame oil
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
4 scallions, sliced diagonally (white and green parts)
1 yellow bell pepper, julienned
1 red bell pepper, julienned

Directions:  Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.

Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside.

Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.

Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.

When I was taking a break from the bon bons and cooking shows, I decided to finish some sewing projects.  Prudent Baby has been one of my favorite blogs lately for sewing projects and everytime I read it, I find a new reason to get the sewing machine out.  Here is  my finished fat quarter apron (pot holders will be coming soon) - click here for instructions.

I also worked on my wristlet key fobs - also from Prudent Baby - that I started for Christmas presents....lets not talk about how incredibly late they are.

Well, that was a nice, little wrap-up of the last week.  I hope you enjoyed your visit and I'll see you next time.
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