I'm now caught up! This picture was this morning so I'll be back after we meet Santa on Monday. Bets on who is going to embrace & who is going to cry?!?
Saturday, December 20, 2008
She's not listening...
Friday Night Movie Night
And now I know....
Joining in the Reindeer Fun
Tiernan's 1st Play
"I Pin-cess"
Happy Birthday Tiernan!
We celebrated T's actual birthday on the 8th with Birthday Tostadas... The kid loves Mexican, especially tostadas. So pictured here is Tiernan with Birthday Tostada & candle. Can't believe my baby's 5! Sniff Sniff.
Wednesday, December 10, 2008
O Christmas Tree
Thanksgiving!
After STL, we headed to OH to celebrate Thanksgiving with Nana & Grandpa Bob, Aunt Jeannie & Uncle Barry, cousins Brian & Angela & some family friends. Chris & I took off Thursday morning on a Turkey Trot. This 4-mile-run (I use the word "run" here loosely) was to help shelter the homeless. It was a crazy run as it went up hills, down hills, through a cemetary, through a business district & ended at a Krispy Kreme Donut. We met up with a family friend afterwards for coffee - at the KK. It was fun for us to get out & do this. We've never run together like that before. We've done the mini & other stuff but I don't think we've stayed side-by-side before. Later that day, we celebrated with the usual turkey & trimmings. It was fun to enjoy family & friends & food! We also celebrated Sloan & Lincoln's birthday. Yes, this is one of the longest celebrations, but so fun to watch Sloan & Lincoln with their cake & candles. Lincoln obviously enjoyed his cake as seen here...We also pre-celebrated Tiernan's birthday on Friday. Nana & Grandpa Bob got him these Bat Wings which wear like a backpack. He pulls a cord & these wings flip out. I'll have to take a picture with T in full garb for you to truly understand these things. They are hilarious, but honestly got a little worrisome each time he whipped them out around Nana's Waterford... Everything survived, & we had several happy campers!
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More Birthday Celebration!
Da Bears
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Craziness
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Lincoln has totally been into cars; more specifically Lightening McQueen. So his presents were Cars-related. He opened them Friday night before we left. When he went to bed that night, he brought his Lightenings up to his bed, put them in the pocket on his bed rail, climbed into bed, opened the pocket back up & said "Night Night Lightening" then laid his little precious head down to go to sleep!
Sloan has been starting down the princess road. She's not specific but certainly enjoys dressing up. She has also been in an imitate Momma mode lately. She got "baby" who had clothes to change in & out of, as well as a stroller (which goes so much faster around the corners than I thought it could!). She also received a vacuum, much to my mother's chagrin. Even though technically it's Sloan's, both kids have enjoyed helping Momma vacuum the carpets.... if only it worked!
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Sunday, November 16, 2008
After Breakfast...
Breakfast with the Hulk!
Man I've been slacking!
Can't believe it's been since November 4th that I've been on here. Not too much has been going on - just life in the fast lane with the kids and Chris working. Here are a couple of recipes that were HUGE hits here.
Pasta with Bread Crumbs
Salt for cooking pasta
8 ounces short pasta, such as penne
2 tablespoons butter
2 teaspoons olive oil
3 cloves minced garlic
1 cup coarse soft bread crumbs
1/2 teaspoon dried Italian seasoning, oregano or basil
1/4 teaspoon salt or to taste
1/3 cup Parmesan cheese
1) Cook pasta according to package.
2) Melt butter in 12-inch skillet over medium heat. Add 1 teaspoon of the olive & and the garlic. Cook about 1 minute. The add bread crumbs, seasonings & salt - stir to coat the crumbs with the butter mixture. Cook, stirring frequently, until the crumbs are crisp & golden brown - about 6-10 minutes.
3) Drain pasta well & pour into serving bowl. Drizzle remaining oil over pasta. Add cheese & toss well. Just before serving, add bread crumbs & toss well. Serve immediately.
Notes:
1) I used 1-1lb box of penne, so I didn't measure the rest of my ingredients.
2) I used rosemary, basil, oregano for my seasonings.
3) I threw some bread ends into the food processor to make the bread crumbs. It was super fast & they were good!
4) Could totally add tomatoes, chicken, whatever. The kids ate 2-3 servings at least. There were no left-overs!
Granola
I know, I know - you can buy it at the store & it's pretty good. But this stuff has my kids & Chris snacking on it!
Cooking spray
1/2 cup vegetable oil
1/2 cup pure maple syrup or honey
1 1/2 cups lightly packed light brown sugar
6 cups oats (quick cooking or old-fashioned)
2 cups chopped walnuts, almonds or pecans
1 cups wheat germ
1 cup sweetened shredded coconut
1 cup raisins
1 cup sweetened dried cranberries or cherries
1) Place oven racks in center positions & preheat oven to 350. Spray 2 11x17 jelly-roll pans with cooking spray.
2) Combine oil, maple syrup or honey & brown sugar in 1-quart bowl. Microwave, uncovered, on high power until the sugar starts to melt, about 3 minutes. Remove the bowl & whisk until any lumps dissolve.
3) Combine the oats, nuts, wheat germ & coconut in big bowl. Toss to mix well. Pour the syrup mixture over oat mixture & stir until well mixed. Spread evenly onto jelly pans.
4) Place a pan on each oven rack & bake for 10 minutes. Remove, stir & switch the pans so the 1 that was on the bottom is now on top. Bake for another 8-10 minutes, taking care not to let the granola get too brown.
5) Cool in pans for about an hour. Sprinkle with raisins, etc., over each pan. Stir to mix well. Store in air-tight containers, preferably glass jars or tins, for up to 2 weeks.
Notes:
1) I used honey.
2) Instead of cranberries, etc., I used 1 cup raisins & 1 cup dates.
3) I used both chopped walnuts & pecans to make the 2 cups.
4) Browns really fast in a dark pan - if you have silver ones - use those.
5) I skipped the wheat germ & coconut but did add 1/2 cup of ground flax seed.
Tuesday, November 4, 2008
Monday, November 3, 2008
Sweet & Sour Chicken AND Mini Ravioli Soup
Grown-Up Sweet & Sour Chicken
Salt for cooking rice
1 1/3 cups long-grain rice
1 lb boneless skinless chicken breasts
1 tablespoon oil
3 medium-size carrots (about 1 1/2 cups sliced)
1 large onion (about 1 cup sliced)
1 clove minced garlic
1 teaspoon minced ginger
1 large green bell pepper (about 1 1/2 cups sliced)
1 can (15 1/4 ounces) pineapple chunks in juice
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon soy sauce
1 tablespoon packed light brown sugar
2 tablespoons cold water
1) Bring 2 2/3 cups lightly salted water to a boil. Add rice, stir & reduce heat. Cover pan & simmer until rice is tender - about 20 minutes.
2) Meanwhile, peel carrots & slice at 45 degree angle into 1/2-inch thick slices. Add carrots to skillet with oil over medium heat. Cut onion into 1/2-inch wide crescent-shaped slices, adding to skillet as you slice. Stir to mix well. Cook about 2 minutes until carrots soften.
3) Cut chicken into bite-size pieces, adding to skillet as you cut. Add garlic & ginger & stir well. Cook about 5-6 minutes until chicken is no longer pink.
4) While chicken cooks, stem, seed & cut pepper into 1/2-inch strips, adding to skillet as you cut. Drain pineapple juice from can into a 1-cup or larger measure, reserving the chunks. Add enough water to the juice to make 1-cup liquid.
5) As soon as chicken is done, add juice mixture to skillet & bring to boil. Then add vinegar, soy sauce & brown sugar. Stir well.
6) Mix cornstarch with cold water in small container w/tight lid. Shake well until lumps dissolve. Add mixture to skillet a little at a time, stirring constantly. Stir in about 1/2 pineapple chunks. Save rest for another use. Cook, stirring constantly until sauce thickens - about 2 minutes. Remove from heat & serve at once with additional soy to pass.
Notes;
1) Instead of rice, we've served over chinese noodles.
2) It's good with pork as well.
3) I increased garlic & ginger to 2 teaspoons.
Mini Ravioli Soup
2 teaspoons olive oil
1 large onion (about 1 cup chopped)
8 ounces fresh mushrooms
1 clove minced garlic
2 (14 ounce) cans fat-free chicken broth
1 (14 1/2 ounce) can diced tomatoes with garlic & onion
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
2 cups mini ravioli
shredded or grated parmesan for serving
1) Heat oil in 4 1/2-quart soup pot over medium heat. While oil is heating, peel & chop onion, adding to pot as you go. Cook about 3 minutes.
2) Rinse, pat & slice mushrooms, add to pot. Cook until they begin to release liquid, about 2 minutes.
3) Add garlic, broth, tomatoes w/juice, worcestershire & basil. Raise heat to high , cover pot & bring to boil.
4) When at rolling boil, add ravioli. When returns to boil, cook about 3-4 minutes until ravioli is tender. Serve at once, with parm.
Notes:
1) I added more worcestershire - maybe 2 teaspoons.
2) I also added extra garlic.
3) I used frozen tortellini & was fine, but increased chicken broth to 6 cups.
Sunday, November 2, 2008
The morning after...
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