I'm terrible at maintaining blogs or journals, but I thought I'd try again.
Last year was pretty good for our family. Dan left for three months and it made for a difficult school year, but we made it through it and I still managed straight A's. We ended the year with a fantastic trip to Disney World. I'll post details when I get a chance.
Tomorrow morning I take the GRE's so I should probably get to bed.
Friday, January 1, 2010
Friday, November 7, 2008
Yes, a post about politics ::ducks::
I think regardless of what anyone's affiliation is, this week, the buzz revolves around politics. I have been a mix of emotions, running on elation but at the same time such disheartenment.
I am happy that it is just over. No more campaigning for a couple years. I am looking forward to the change in power, I can't deny it. The current administration has had more of an impact on our family than I would like. And more than anything, I look forward to a time to heal our international imagine and work on our domestic issues.
At the same time, I am upset about many of the comments I have seen. I can understand to a point McCain supporters being bitter- it was a feeling driven by the campaign. The last election I felt the same way. However, the amount of racism coming from people I never expected it, the judgement before he even steps into office, is perhaps something I expected, but never wished to see. From text messages to forum posts, I have heard everything from Obama is the Anti-Christ to all white people should report to the cotton fields for training. A fatalistic attitude that breeds more hate. We have come so far, but when we feel we fail- this is what it comes down to?
I in no way shape or form think this is a good representation of the majority of McCain supporters. The most extreme comments and attitudes are often the ones we spend the most time reflection upon.
I clinge to the hope that as we move forward, that those who are so set on hatred will be dragged along with it. Right now, regardless of who our president is, is not the time to be divided. We have too much to do.
I am happy that it is just over. No more campaigning for a couple years. I am looking forward to the change in power, I can't deny it. The current administration has had more of an impact on our family than I would like. And more than anything, I look forward to a time to heal our international imagine and work on our domestic issues.
At the same time, I am upset about many of the comments I have seen. I can understand to a point McCain supporters being bitter- it was a feeling driven by the campaign. The last election I felt the same way. However, the amount of racism coming from people I never expected it, the judgement before he even steps into office, is perhaps something I expected, but never wished to see. From text messages to forum posts, I have heard everything from Obama is the Anti-Christ to all white people should report to the cotton fields for training. A fatalistic attitude that breeds more hate. We have come so far, but when we feel we fail- this is what it comes down to?
I in no way shape or form think this is a good representation of the majority of McCain supporters. The most extreme comments and attitudes are often the ones we spend the most time reflection upon.
I clinge to the hope that as we move forward, that those who are so set on hatred will be dragged along with it. Right now, regardless of who our president is, is not the time to be divided. We have too much to do.
Tuesday, October 14, 2008
Its been sort of busy
I love October- it is by far my favorite time of the year. Its the perfect time for baking, leaving the windows open, hiking, and such. This year we've had less time to enjoy our favorite activities it seems, however, we've managed a couple fieldtrips.
Yesterday we went to the Westmoreland Berry Farm. It was a hike, but we really enjoyed it. We walked into the fields and picked fresh rasberries and then pumpkins. They had a wonderful store and I couldn't resist a couple extra goodies. We got pumpkin butter, cherry butter, cider, and some icies. We had the cherry butter on homemade buscuits last night and I think it is the yummiest stuff I have ever had, with the exception of the apple pie icy I ate on my way home. The boys carved the pumpkins with some neighbors. I'll attach pictures later!
The biggest project I am working on right now (not including school work) are our Ren Faire costumes. Yes, the last weekend is coming up and yes, I still have a ton to do. But I'm confident we can get them done. Once again, I'll post pictures when they are done. Kiddo's is just about there- I just need to do some detail work. Mine will be done by the end of the day, then I need to do Dan's shirts. Loads of fun.
Time to finish up Kiddo's lunch, but I wanted to do a quick post.
Yesterday we went to the Westmoreland Berry Farm. It was a hike, but we really enjoyed it. We walked into the fields and picked fresh rasberries and then pumpkins. They had a wonderful store and I couldn't resist a couple extra goodies. We got pumpkin butter, cherry butter, cider, and some icies. We had the cherry butter on homemade buscuits last night and I think it is the yummiest stuff I have ever had, with the exception of the apple pie icy I ate on my way home. The boys carved the pumpkins with some neighbors. I'll attach pictures later!
The biggest project I am working on right now (not including school work) are our Ren Faire costumes. Yes, the last weekend is coming up and yes, I still have a ton to do. But I'm confident we can get them done. Once again, I'll post pictures when they are done. Kiddo's is just about there- I just need to do some detail work. Mine will be done by the end of the day, then I need to do Dan's shirts. Loads of fun.
Time to finish up Kiddo's lunch, but I wanted to do a quick post.
Monday, September 1, 2008
Apple Brie snacky thing
Sara did the cooking for game night (and I could go on and on about the ribs) so I thought I'd share instead an appetizer she and I made based off Food Network's Apple Brie Quesadilla. We didn't have all the ingredients for it, so we modified it a lot.
Puffed Pastry with apples and brie
I packet of puffed pastry, defrosted
a couple tablespoons of cream cheese
a couple pinches of cinnamon, apple pie spice, or something of the sort
half a round of brie
two apples
1. Cut the puffed pastry into two bit strips. We had 19 pieces. Spread a thin layer of cream cheese on each one. Dust with your spice of choice.
2. Cut the apples into thin slices and cover half the pieces of puffed pastry with a healthy layer. Add thin strips of brie to the top.
3. Top the cheese with the extra pieces of puffed pastry. Cook at 400 degrees for 20 minutes.
I didn't think the guys would eat this. I was totally wrong! Even the kids loved it.
Puffed Pastry with apples and brie
I packet of puffed pastry, defrosted
a couple tablespoons of cream cheese
a couple pinches of cinnamon, apple pie spice, or something of the sort
half a round of brie
two apples
1. Cut the puffed pastry into two bit strips. We had 19 pieces. Spread a thin layer of cream cheese on each one. Dust with your spice of choice.
2. Cut the apples into thin slices and cover half the pieces of puffed pastry with a healthy layer. Add thin strips of brie to the top.
3. Top the cheese with the extra pieces of puffed pastry. Cook at 400 degrees for 20 minutes.
I didn't think the guys would eat this. I was totally wrong! Even the kids loved it.
Sunday, August 17, 2008
Post game day yumminess
I love game days. Not only because its just fun, but because I love cooking for people and actually getting feedback (though I do have a strict rule with the kids- No Criticism allowed. But only because they usually start up with that before they actually try it...).
I've had several people tell me that lasagna is a great way to feed a crowd. I've tried making it on occasion and it has always intimidated me a little. I found this recipe on Allrecipes.com: World's Best Lasagna and modified it a little. I doubled the recipe so I had a pan for game night and also one to freeze.
Ingredients:
1 ib sweet Italian Sausage
3/4 ib lean ground beef
1/2 medium white onion, minced
a ton of garlic, crushed
1 28oz can of petite diced tomatoes
1 6 oz can of tomato paste
2 6.5 cans of tomato sauce
1 cups of finely chopped assorted veggies (optional. I used red and green peppers, and broccoli. I wish my zucchini was ready because that would have been yummy)
1/4 cup fresh basil
1 t Italian seasoning
1 1/2 t kosher salt
1/4 t freshly ground black pepper
a handful of dried parsley flakes
12 lasagna noodles
16 oz cottage cheese
1/4 t freshly grated nutmeg
1 egg
dash of salt
3/4 ib of sliced mozzarella cheese
3/4 cup of freshly grated Parmesan cheese
* original recipe calls for 1/2 t fennel seeds- I was out so I omitted this
Directions:
1. Brown meats, drain most of the fat. Add to a 6 qt crockpot along with the onion, garlic, diced tomatoes, tomato paste, tomato sauce, chopped veggies, Italian seasoning, basil, salt, and pepper. Cook on low all day (the cooking is really optional, but if I had leftover sauce, I wanted to save it for eggplant Parmesan later in the week).
2. When your sauce is about done, throw the noodles in a bowl with hot water. Let them sit for about a half hour.
3. Combine cottage cheese, egg, 1 T parsley, 1/2 t salt, and nutmeg.
4. Assembly: 1 1/2 cups of sauce onto the bottom of a 8x13 baking dish. Then a layer of noodles (I used five, but I am no expert). Spoon half of the cottage cheese mixture onto the noodles, then top with mozzarella cheese, then sauce, then 1/4 c Parmesan cheese. Repeat and top with the remaining mozzarella and Parmesan. Cover with foil.
5. I let mine sit overnight to let the flavors marry. This is optional, but I think important.
6. Cook at 375 for 25 minutes with the foil, and another 25 without it. Let it cool for 15 minutes before serving.
************
This got great reviews from everyone, including those who were not so fond of vegetables normally. I thought it was a great way to "hide" them from the kids, who were apprehensive at first, but cleaned their plates (with the exception of the youngest). In fact, everyone did. Definately something I'll make again.
I've had several people tell me that lasagna is a great way to feed a crowd. I've tried making it on occasion and it has always intimidated me a little. I found this recipe on Allrecipes.com: World's Best Lasagna and modified it a little. I doubled the recipe so I had a pan for game night and also one to freeze.
Ingredients:
1 ib sweet Italian Sausage
3/4 ib lean ground beef
1/2 medium white onion, minced
a ton of garlic, crushed
1 28oz can of petite diced tomatoes
1 6 oz can of tomato paste
2 6.5 cans of tomato sauce
1 cups of finely chopped assorted veggies (optional. I used red and green peppers, and broccoli. I wish my zucchini was ready because that would have been yummy)
1/4 cup fresh basil
1 t Italian seasoning
1 1/2 t kosher salt
1/4 t freshly ground black pepper
a handful of dried parsley flakes
12 lasagna noodles
16 oz cottage cheese
1/4 t freshly grated nutmeg
1 egg
dash of salt
3/4 ib of sliced mozzarella cheese
3/4 cup of freshly grated Parmesan cheese
* original recipe calls for 1/2 t fennel seeds- I was out so I omitted this
Directions:
1. Brown meats, drain most of the fat. Add to a 6 qt crockpot along with the onion, garlic, diced tomatoes, tomato paste, tomato sauce, chopped veggies, Italian seasoning, basil, salt, and pepper. Cook on low all day (the cooking is really optional, but if I had leftover sauce, I wanted to save it for eggplant Parmesan later in the week).
2. When your sauce is about done, throw the noodles in a bowl with hot water. Let them sit for about a half hour.
3. Combine cottage cheese, egg, 1 T parsley, 1/2 t salt, and nutmeg.
4. Assembly: 1 1/2 cups of sauce onto the bottom of a 8x13 baking dish. Then a layer of noodles (I used five, but I am no expert). Spoon half of the cottage cheese mixture onto the noodles, then top with mozzarella cheese, then sauce, then 1/4 c Parmesan cheese. Repeat and top with the remaining mozzarella and Parmesan. Cover with foil.
5. I let mine sit overnight to let the flavors marry. This is optional, but I think important.
6. Cook at 375 for 25 minutes with the foil, and another 25 without it. Let it cool for 15 minutes before serving.
************
This got great reviews from everyone, including those who were not so fond of vegetables normally. I thought it was a great way to "hide" them from the kids, who were apprehensive at first, but cleaned their plates (with the exception of the youngest). In fact, everyone did. Definately something I'll make again.
Friday, July 25, 2008
Preemptive Game Day Yumminess
I have two recipes to share this week and I thought I'd get them up beforehand as I've made them both before and they are uber yummy.
Kate's Zuppa Toscana
1 16 ounce package spicy italian sausage (ground or removed from casing)
6 slices bacon
1 medium onion (chopped)
2-3 cloves garlic (finely minced)
1 quart water
2 Tbsp chicken boullion
2 medium potatoes (1/4 inch slices)
2 cups kale (shredded)
1/4 tsp crushed red pepper
1/2 cup whipping cream
Directions
1. Cook sausage over medium-high heat. Drain fat.
2. In same pot, fry bacon until crisp, drain on paper towels. Crumble and set aside.
3. Drain all but 1 t bacon fat from pot. Add onions and cook on medium heat until softened. Add garlic and cook for one minute.
4. Add water, chicken broth and potatoes. Bring a boil, reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.
5. Return the cooked sausage and crumbled back to the pot. Add kale and red pepper; simmer for 4 minutes.
6. Stir in cream and cook until heated through, without boiling. Serve hot.
Notes
Don't use turkey bacon no matter how much you want to cut out the fat. It tastes terrible in this. Truly truly terrible.
And
Adapted from Jo's Rosemary Bread
1 cup water (warm)
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 T fresh rosemary (I might add more the next time I make it)
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
Directions
1. Throw yeast, sugar, oil, and water into a bowl. Wait a minute until its bubbly.
2. While you wait, throw everything else in a bowl and mix together.
2. Once the yeast mixture is bubbly, add the dry stuff.
3. I mix it together until the ingredients are partially mixed, then set my kitchen aid with the dough hook. I let it go for maybe six minutes.
ETA- forgot a critical step: Let it rise for about an hour in a warm place, shape it on the cookie sheet and let it sit for another half hour.
4. Shape the dough ball into the shape you want and cook at 375 for 40 minutes.
5. Eat. Yum.
Kate's Zuppa Toscana
1 16 ounce package spicy italian sausage (ground or removed from casing)
6 slices bacon
1 medium onion (chopped)
2-3 cloves garlic (finely minced)
1 quart water
2 Tbsp chicken boullion
2 medium potatoes (1/4 inch slices)
2 cups kale (shredded)
1/4 tsp crushed red pepper
1/2 cup whipping cream
Directions
1. Cook sausage over medium-high heat. Drain fat.
2. In same pot, fry bacon until crisp, drain on paper towels. Crumble and set aside.
3. Drain all but 1 t bacon fat from pot. Add onions and cook on medium heat until softened. Add garlic and cook for one minute.
4. Add water, chicken broth and potatoes. Bring a boil, reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.
5. Return the cooked sausage and crumbled back to the pot. Add kale and red pepper; simmer for 4 minutes.
6. Stir in cream and cook until heated through, without boiling. Serve hot.
Notes
Don't use turkey bacon no matter how much you want to cut out the fat. It tastes terrible in this. Truly truly terrible.
And
Adapted from Jo's Rosemary Bread
1 cup water (warm)
3 tablespoons olive oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons salt
1/4 teaspoon Italian seasoning
1/4 teaspoon ground black pepper
2 T fresh rosemary (I might add more the next time I make it)
2 1/2 cups bread flour
1 1/2 teaspoons active dry yeast
Directions
1. Throw yeast, sugar, oil, and water into a bowl. Wait a minute until its bubbly.
2. While you wait, throw everything else in a bowl and mix together.
2. Once the yeast mixture is bubbly, add the dry stuff.
3. I mix it together until the ingredients are partially mixed, then set my kitchen aid with the dough hook. I let it go for maybe six minutes.
ETA- forgot a critical step: Let it rise for about an hour in a warm place, shape it on the cookie sheet and let it sit for another half hour.
4. Shape the dough ball into the shape you want and cook at 375 for 40 minutes.
5. Eat. Yum.
Thursday, July 24, 2008
The Sock Stealer
Full name: Sigmund Mystery Chip Popcorn Mustard. Status: Reformed Stray. Origin: Twentynine Palms, CA. Profession: Sock Stealer.
Sigmund is aboslutely gorgeous. We think he could be at least partially apricot siamese. He has the prettiest blue eyes that are as crossed as they can get. He is also really rambunctious. He spends a lot of time terrorising Mei Lei (profile to come) and stalking walls and other random things around the house. He hates to be touched unless he's outside.
Inspiration for writing about this kitty today was memories of having to chase my laundry around the house. I usually keep a laundry basket with assorted socks laying about while they wait for the dryer monster to relinquish thier mates. Each morning, I have to collect these from around the house as our little kitty decides he wants to hide them in various places. As shown in the picture above, he also loves boot bands. He waits patiently for my husband to take off his boots so that he can dig for them every chance he gets.
Sigmund is aboslutely gorgeous. We think he could be at least partially apricot siamese. He has the prettiest blue eyes that are as crossed as they can get. He is also really rambunctious. He spends a lot of time terrorising Mei Lei (profile to come) and stalking walls and other random things around the house. He hates to be touched unless he's outside.
Inspiration for writing about this kitty today was memories of having to chase my laundry around the house. I usually keep a laundry basket with assorted socks laying about while they wait for the dryer monster to relinquish thier mates. Each morning, I have to collect these from around the house as our little kitty decides he wants to hide them in various places. As shown in the picture above, he also loves boot bands. He waits patiently for my husband to take off his boots so that he can dig for them every chance he gets.
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