tag:blogger.com,1999:blog-49580924030895959262024-03-05T16:54:23.713-05:00Even Mom Has to Peejanehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.comBlogger34125tag:blogger.com,1999:blog-4958092403089595926.post-24232011978217012002013-04-30T21:03:00.004-04:002013-04-30T21:03:59.506-04:00I'm coming back, I swear<span style="font-size: large;">I've taken a little writing hiatus for personal reasons, and because I think I'm going to change the direction of this blog a bit. A little less foodie, a little more philosophy. No promises on how often I'll post, but I was really excited to get<a href="http://offbeathome.com/2013/04/interfaith-relationships" target="_blank"> this piece</a> published on <a href="http://offbeathome.com/" target="_blank">OffbeatHome&Life</a>, so hopefully I won't drop off the face of the internet again for a while.</span>janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-81983073950272467512013-02-03T21:25:00.000-05:002013-02-03T21:25:39.569-05:00Thank God Hockey's Back<span style="font-size: large;">We've all been so much happier now that the Bruins are back. Pats lost? Who cares. They're not sitting in the dark right now. (Seriously, though, am I the only one who would freak the heck out if I was sitting in a dome with 30,000 people and the lights went out? I would lose it). Anyway, hockey. The B's have been great, and it's so nice to see the kids getting into it.</span><br />
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8am. 30 degrees. Ready to head out for some shooting practice. </div>
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<span style="font-size: large;">We went ice skating today and Jax is now sure that he really wants to play hockey. Of course, he's ambivalent about actual skating lessons, but he loves the idea. And Lea, who was extremely hesitant to get on skates, has, in just three times on the ice, come so far. It's a fun way to spend a couple of hours together.</span><br />
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They weren't jumping up and down about going skating. They were doing a Jilian Michael's DVD. But either way. </div>
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<span style="font-size: large;">It was a good weekend all around, actually. Friday night we had pizza dinner with friends which is always a good time. We used to meet for Upper Crust Pizza, which is still m<span style="font-size: large;">y favoriti<span style="font-size: large;">st pizza ever. But <span style="font-size: large;">since they closed, we had to get from som<span style="font-size: large;">eplace e<span style="font-size: large;">lse. <a href="http://ospizza.com/" target="_blank">Old School Pizza</a> in Wellesl<span style="font-size: large;">ey was pretty good. I recommend the buff<span style="font-size: large;">alo chicken pizza.</span></span></span></span></span></span></span></span><br />
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<span style="font-size: large;">Saturday morning we took the kids to a juggling show at the <a href="http://regenttheatre.com/tickets_events/category/family" target="_blank">Regent Theater in Arlington</a>. Unfortunately, only 1/2 of the juggling duo made it, but he did a great job keeping the kids entertained. </span><br />
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Patiently waiting for the show to start. The venue could have used a little more heat. </div>
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<span style="font-size: large;">This is the nice time of year where it seems like things slow down a bit - holiday madness is over, but it's not the spring bus<span style="font-size: large;">y</span>ness that starts around Lea's birthday. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">And the groundhog saw his shadow, confirming the deeply held suspicions of legions of scientists seeking confirmation for global climate change. So there's that.</span><br />
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<a href="http://www.wallpapershunt.com/user-content/uploads/wall/o/95/Groundhog-Day-February-2011-Calendar-Widescreen-Wallpaper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://www.wallpapershunt.com/user-content/uploads/wall/o/95/Groundhog-Day-February-2011-Calendar-Widescreen-Wallpaper.jpg" width="320" /></a></div>
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<span style="font-size: large;">This past week we didn't eat all that much fantastic. I made this Moroccan Chickpea Stew, which had so much potential. </span><br />
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<span style="font-size: large;">But I didn't like it. I liked it enough to eat it, but not enough to eat the leftovers. I don't know - it was missing something, but I still can't figure out what it was. So that recipe's not going up.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">But this was pretty good. The kids found it a little too sweet, so the recipe here reduced the sugar, but if you like your orange chicken the kind of cloying sweet of takeout, add about 1/4 cu<span style="font-size: large;">p </span>brown sugar to the sauce at the simmering stage.</span><br />
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<span style="color: #660000;"><span style="font-size: x-large;">Orange Chicken</span></span><br />
<span style="font-size: large;">1 lb boneless skinless chicken breasts, cut into 1 inch chunks</span><br />
<span style="font-size: large;">1/2 c. corn starch </span><br />
<span style="font-size: large;">1/4 c. cooking oil</span><br />
<span style="font-size: large;">1 garlic clove, minced</span><br />
<span style="font-size: large;">1 1/2 c. orange juice</span><br />
<span style="font-size: large;">1/4 c. marmalade (or apricot preserves)</span><br />
<span style="font-size: large;">1 tbsp grated ginger</span><br />
<span style="font-size: large;">1 tbsp soy sauce </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Toss the cubed chicken in the corn starch until well coated. Heat a couple of tablespoons of the cooking oil in a nonstick pan until hot but not smoking. Add 1/2 the chicken and cook over medium-high heat stirring occasionally, until chicken is slightly browned and mostly cooked through, about 5 minutes. Remove to a bowl, and repeat with the remaining chicken. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If you need to, wipe out the pan, but no need to clean it thoroughly. Add 1/2 tsp of oil and saute the garlic over low heat for about 2 minutes, just until softened, but not browned. Add the orange juice, marmalade, ginger and soy sauce, and simmer until the sauce is reduced by about 1/3. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add the chicken to the sauce and simmer until the chicken is totally coated in sauce and is cooked through, about 5 more minutes. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I served over brown rice, with broccoli and carrots.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This whole post went up during the power outage. This Superbowl is disappointing in so many ways. Did you know that in order to win, the 49ers have to score more points? Thank heavens for all this extra commentary. </span><br />
<br />janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-69623118376545739462013-01-13T20:59:00.001-05:002013-01-13T20:59:56.631-05:00Cleanse Meals - Tasty I Swear!<span style="font-size: large;">For a week starting Jan 3 I went wheat-free, meat-free, sugar free, dairy free, beer-free. I have to admit, at the beginning (about 2 days), I was hungry all the time. But then my body got used to it and I really stopped craving bread and carbs and junky stuff and actually started wanting fruit. Which is weird, because I don't really like fruit. Vegetables yes, but I'm not really a fruit eater, generally. But by the end of the week I was happily snacking on clementines and apples and pineapple. I was glad to get back to eating like a normal person, but even still, I've really found that what I want to eat has changed pretty dramatically. If you've been thinking about doing "a cleanse" I really recommend it, and I don't think that you even need to commit to a full week. I felt best about 3 days after I started, and the "wow, I feel better" feeling kind of plateaued around day 4. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I know that when I decided to do this, I looked online for all kinds of recipes, but pretty much came up blank. I mean, I found a lot of sites that were like "eat kale!" but that's not all that helpful if you're trying to plan a meal. And I did eat meals, because I feel like to do otherwise is modeling some pretty unhealthy dieting behavior. So if you're thinking about trying to reset your digestive system, here are some pretty easy things that were also really tasty. </span><br />
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<span style="color: #660000;"><span style="font-size: x-large;">Caramelized Onion and White Bean Soup</span></span><br />
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<span style="font-size: large;">I have been craving onions like crazy for some reason, and this soup really hit the spot. It was easy to make and super yummy and really filling. I actually was sad that I didn't have more. (And sad that I didn't get a picture of it)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 large onion, thinly sliced</span><br />
<span style="font-size: large;">1 garlic clove, minced </span><br />
<span style="font-size: large;">2 carrots, sliced thin</span><br />
<span style="font-size: large;">6 c. vegetable broth</span><br />
<span style="font-size: large;">1/2 c. cooked leafy green (I used kale, because I had some and, you know, kale) </span><br />
<span style="font-size: large;">1/2 can small white beans, rinsed</span><br />
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<span style="font-size: large;">In a medium pot, saute the onions in about 1 tbsp olive oil over low heat. Once the onions have become very soft and almost translucent (about 35 minutes - stir occasionally) raise the heat to medium and cook until they are a golden brown.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add the carrot and garlic and cook about 5 minutes. Add the broth and simmer over medium heat until the carrots are soft, about 15 minutes. Add the leafy greens and beans and cook until the beans are warmed through. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">There isn't much to this soup, but it really hits the spot on a cold day when you feel all comfort-foody, but don't want to pile in a thick stew.</span><br />
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<span style="color: #660000;"><span style="font-size: x-large;">Curried Chickpea Patties</span></span><br />
<span style="color: #660000;"><span style="font-size: x-large;"><span style="font-size: large;"><span style="color: black;">These were really really good. I ate one for breakfast
one day. I resisted the urge to call them "burgers" because then people
expect something hamburger-like, which these obviously aren't. But if
you can accept that something yummy and healthy can come in a hamburger
shape but not taste like meat, these are the way to go. </span> </span></span></span><br /> <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiN1qF3LPGXE21Pb4Sl9KuYnXThFUYScjkTBGUi8-cRFyhNZXs-NbqOL73Ri2HahBJNTIlrGIYlGOrZV1RFLTSvRNAcuDNMSdQU1Al4olPbtBqBsCJ5AVYVa0gAcyoGQr2AWKOP7WtJUs8/s1600/IMG_1738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiN1qF3LPGXE21Pb4Sl9KuYnXThFUYScjkTBGUi8-cRFyhNZXs-NbqOL73Ri2HahBJNTIlrGIYlGOrZV1RFLTSvRNAcuDNMSdQU1Al4olPbtBqBsCJ5AVYVa0gAcyoGQr2AWKOP7WtJUs8/s320/IMG_1738.jpg" width="240" /></a></div>
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Pete had his on a hamburger roll </div>
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(and the kids had regular hamburgers. I know how much I can push it)</div>
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<span style="font-size: large;">2 cans chickpeas (garbanzos) drained and rinsed</span><br />
<span style="font-size: large;">3/4 c cooked brown rice (I used the frozen stuff from Trader Joes</span><br />
<span style="font-size: large;">1/2 onion</span><br />
<span style="font-size: large;">1/4 c frozen peas</span><br />
<span style="font-size: large;">1 tbsp yellow curry paste*</span><br />
<span style="font-size: large;">1 egg white</span><br />
<span style="font-size: large;"> olive oil for cooking</span><br />
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<span style="font-size: large;">Saute the onion over medium heat for about 5 minutes just so it loses its bite. Set aside to cool.</span><br />
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<span style="font-size: large;">Put the chickpeas, brown rice, onion, egg white and curry paste into a <span style="font-size: large;">Cuisinart</span>, and run until it's a pasty consistency, but still with some chunks of chickpea. Using a spoon, stir in the peas. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat a generous (6 tbsp?) olive oil in a nonstick pan until hot. Shape about 1/6 of the chickpea mixture into a patty shape and gently place in the hot oil. You want to fill the pan but not overcrowd, so decide whether you can repeat with one or two more patties. Lower the heat to medium and cook undisturbed until the patty is browned on the bottom (about 5 minutes). Gently flip over and cook on the other side. Remove from pan and keep warm in a 200 degree oven, and repeat with the rest of the mixture until all the patties are cooked.</span><br />
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*if you can't find yellow curry paste, you can use red, but that tends to be a little spicer, so be careful if you don't like a lot of heat. As a last resort you can use about 1 tbsp curry powder, but that is going to result in a less flavorful patty.<br />
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<span style="color: #660000;"><span style="font-size: x-large;">Lentils and Rice and Fried Onions</span></span><br />
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<span style="font-size: large;">I told you I was on an onion kick. I got this recipe from <i>Vegetarian Cooking for Everyone</i> by Deborah Madison, and just tweaked it a little. I'm not normally a huge fan of lentils, but when they're hidden under a mess of fried onions, you kind of can't go wrong.</span><br />
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<span style="font-size: large;">6 tbsp olive oil</span><br />
<span style="font-size: large;">2 large onions, sliced thin</span><br />
<span style="font-size: large;">1 c green lentils, rinsed and picked over</span><br />
<span style="font-size: large;">1 c. white rice (I used medium grain, but you could use long grain - anything that has about a 25 minute cooking time)</span><br />
<span style="font-size: large;">salt and pepper</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a regular (not non-stick) skillet, heat the oil over medium heat. When hot, add the onions and cook until they are a nice dark brown, about 15 minutes. Set aside.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a medium saucepan, bring 4 cups of water to a boil and add the lentils and let cook, uncovered, for about 15 minutes. Add the the rice, reduce the heat to low, and cover. Let the lentil rice mix simmer until all the water is absorbed and the rice is cooked, about 25 minutes. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Briefly reheat the onions, and serve it atop the lentil and rice mixture, seasoning generously with salt and pepper.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I served this with a simple salad topped with balsamic, a little olive oil, and beets that came<span style="font-size: large;"> cooked from the <span style="font-size: large;">refrigerated section</span></span>. It came together really well. While the lentils and rice aren't so pretty (this isn't people-over-for-dinner food) it's filling, delicious, healthy, and cheap.</span><br />
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<span style="font-size: large;"><span style="color: #660000;"><span style="font-size: x-large;">5 Minute Steel-Cut Oats </span></span></span><br />
<span style="font-size: large;">This isn't really a recipe, but I guess maybe kinda. For breakfast every morning I had Trader Joes 5 minute steel cut oats. I sometimes topped with thawed frozen blueberries and always topped with about 2 tbsp maple syrup. So good. I am totally NOT in any way a morning person, but it was worth the 5 minutes to start my day like this</span><br />
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<span style="font-size: large;">If you've made it this far, congrats. And you don't have to worry about my getting all preachy about healthy foods. Aside from a few more fruits and less bread (just because I haven't been wanting it) I'm basically back to normal. In fact, the day the cleanse ended was Pete's birthday, so we've been eating how he likes which is </span><br />
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<span style="font-size: small;">the <a href="http://allrecipes.com/recipe/vegan-chocolate-cake/" target="_blank">cupcakes</a> were vegan and so moist and delicious (don't tell anyone) and the frosting was that amazing stuff that I wrote about <a href="http://evenmomhastopee.blogspot.com/2012/10/were-in-grove-now-i-think.html" target="_blank">here</a></span></div>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> </span></span></span></span></span><br />and</span><br />
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<span style="font-size: small;"> </span><br />
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<span style="font-size: small;">that would be <a href="http://www.foodnetwork.com/recipes/paula-deen/bbq-pork-sandwich-recipe/index.html" target="_blank">pulled pork</a>, homemade cornbread, collard greens and coleslaw</span></div>
<span style="font-size: large;"><span style="font-size: large;"> </span> </span><br />
<span style="font-size: large;">and </span><br />
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<span style="font-size: small;">vanilla cake with &^%* number of candles (and more of that am<span style="font-size: small;">azing frosting)</span></span></div>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> </span></span> </span><br />
<span style="font-size: large;">Not to mention the <a href="http://www.sugarbakingcompany.com/" target="_blank">delicious dinner out</a> and southern style BBQ feast that my mother concocted for our family celebration. </span><br />
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<span style="font-size: large;">So next week's recipes will be a mix of regular ole food and some healthy extras. But I'm still on that onion kick - we had French Onion Soup sandwiches for dinner tonight (and some amazing brussels sprouts with bacon and walnuts). Don't knock it til ya try it (and I'll get the recipes up for those next week).</span><br />
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<br />janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-81598380496674813152013-01-02T21:21:00.000-05:002013-01-02T21:21:54.759-05:00What I Did Over Winter Vacation<span style="font-size: large;">Hope you all had lovely winter vacations. If you didn't have a winter vacation, I'm both sorry and sad for you. I dragged myself to Winter Break and really used the time to accomplish very little other than fun. Yay fun!</span><br />
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<span style="font-size: large;">There was getting ready for Christmas</span><br />
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<span style="font-size: small;">decorating the tree at home </span></div>
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goofball</div>
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our long-suffering shelf-elf, Jay.</div>
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Rudolf? Is that you?</div>
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<span style="font-size: large;">Christmas fun</span><br />
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All dressed up from xmas eve mass with Nana.</div>
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Lookin' good there, punky nephew.</div>
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So many presents! So exciting!</div>
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Christmas morning with the new Furby and almost-gingerbread house from Santa.</div>
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Ready to play Harry Potter with the robes from Uncle Dan and wand from the FLA Murphys</div>
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He even went with the tie. </div>
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Gigantic marble run attempt #1 (Thanks Uncle Bob!)</div>
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And knocking over some dominoes (Thanks Uncle John and Aunt Louise!)</div>
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<span style="font-size: large;">We took a short trip to New Hampshire where we chilled in the new condo by Gunstock (available for rent - let me know if you're interested!)</span><br />
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Snacking on warm chocolate chip cookies.</div>
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Getting ready to go tubing. </div>
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Almost there... </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dwNEmgaptJeERKYm97Jlt6Ye78Lng_wFwK2qfrbSVswpU_qD4by7BiaidHdozE6KVuvazIn1ayJPBPnpJJO1i3t5JvvBTZq4lQ6jOvtfKIUMaQhGhRiHSVnJcbFf0slgF5loRFF_HpXV/s1600/IMG_0377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0dwNEmgaptJeERKYm97Jlt6Ye78Lng_wFwK2qfrbSVswpU_qD4by7BiaidHdozE6KVuvazIn1ayJPBPnpJJO1i3t5JvvBTZq4lQ6jOvtfKIUMaQhGhRiHSVnJcbFf0slgF5loRFF_HpXV/s320/IMG_0377.jpg" width="240" /> </a></div>
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Warming up with some hot chocolate after our time in the bitter cold.</div>
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<span style="font-size: large;">Came home to lots of snow, so we did some sledding</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQ2CKixIcVUtKBm44_VEwLtdzB2alEPwiK1njckaqKcIhCvTH4yq1pMhdAKI90-eMQHaeMgFadPm-Vw6T75JA934soXVcEHOnZYJGgquOHgA7Rw79mGQyCspesjExcroy97eEbz26Yz0-/s1600/IMG_1731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQ2CKixIcVUtKBm44_VEwLtdzB2alEPwiK1njckaqKcIhCvTH4yq1pMhdAKI90-eMQHaeMgFadPm-Vw6T75JA934soXVcEHOnZYJGgquOHgA7Rw79mGQyCspesjExcroy97eEbz26Yz0-/s320/IMG_1731.jpg" width="240" /></a></div>
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Thanks for the sleds, Uncle Tim and Aunt Marva! They've been well used already!</div>
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<span style="font-size: large;">And then had a big party on New Year's Day, per our tradition. There were lots of friends, old and new, and a good time was had by all (well, I hope! A good time was had by me, at least). </span><br />
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Party, party, party! </div>
<br />
<span style="font-size: large;">As for food, there was lots of good stuff. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I don't have any pictures of the french toast sticks that I made for the NYD party, but they were super good and easy and perfect for a crowd. I made a ton (enough for 40 people), so I'm going to try to scale the recipe down.</span><br />
<br />
<span style="color: #660000;"><span style="font-size: x-large;">Baked French Toast Sticks</span></span><br />
<span style="font-size: large;">4 hoagie rolls</span><br />
<span style="font-size: large;">6 eggs</span><br />
<span style="font-size: large;">1 cup milk</span><br />
<span style="font-size: large;">2 tbsp maple syrup </span><br />
<span style="font-size: large;">1/4 cup brown sugar</span><br />
<span style="font-size: large;">1/2 cup white sugar</span><br />
<span style="font-size: large;">2 tsp cinnamon</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Prep the rolls - slice each in half vertically. Then quarter each half (so that you end up with 8 triangular shaped piece from each roll).</span><br />
<span style="font-size: large;">Beat the eggs, milk, and syrup together in a shallow dish (I used a 9X11 glass dish) until well mixed.</span><br />
<span style="font-size: large;">On a plate, mix together the sugars and cinnamon</span><br />
<span style="font-size: large;">Preheat the oven to 375 and generously grease a rimmed baking sheet.</span><br />
<span style="font-size: large;">Dip each piece of bread in the egg mix and let it soak a bit, but not so that the bread is falling apart. Remove it from the egg mix and roll it in the cinnamon sugar and place on the baking sheet.</span><br />
<span style="font-size: large;">When you have used up all the bread, bake for about 25 minutes until the cinnamon sugar has carmalized. </span><br />
<span style="font-size: large;">Perfect as is! No need for syrup.</span><br />
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<span style="font-size: large;">Since so much junk was consumed this break, I'm now doing a week wheat, sugar, dairy and meat free to try to reset my system a little. While it's not the most amazing of diets, I think that ultimately I'll feel better for it. And tomorrow is a normal dinner anyway - vegetarian chili over sweet potatoes.</span></div>
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<span style="font-size: large;"><span style="color: #660000;"><span style="font-size: x-large;">Vegetarian Chili</span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMNPpmdhyonbrtmgDUV41xFr9hYgGAYP8jti1NzRZpMHGut9MGFyUv-FovzQQxn4EAhp-cSRGole3VuvTvUn7tE-ZvnpE0GaeGLh5UFPG8-oGptlF479_I3yX9FynPhTVu93HB3mNp45i/s1600/IMG_1735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQMNPpmdhyonbrtmgDUV41xFr9hYgGAYP8jti1NzRZpMHGut9MGFyUv-FovzQQxn4EAhp-cSRGole3VuvTvUn7tE-ZvnpE0GaeGLh5UFPG8-oGptlF479_I3yX9FynPhTVu93HB3mNp45i/s320/IMG_1735.jpg" width="240" /></a></div>
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<span style="font-size: large;">1 medium onion, diced</span><br />
<span style="font-size: large;">1 medium bell pepper (I usually like to use half of a yellow and half of an orange)</span><br />
<span style="font-size: large;">2 minced garlic cloves </span><br />
<span style="font-size: large;">1 tbsp chili powder</span><br />
<span style="font-size: large;">1/2 tsp cayenne pepper</span><br />
<span style="font-size: large;">1/2 tsp cumin seeds (or 3/4 tsp ground cumin)</span><br />
<span style="font-size: large;">1/2 tsp oregano </span><br />
<span style="font-size: large;">2 cans beans (kidney and black are good), rinsed and drained</span><br />
<span style="font-size: large;">1 28 oz can diced tomatoes in juice</span><br />
<span style="font-size: large;">optional: 1 medium sweet potato per person</span><br />
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<span style="font-size: large;">In a medium pot, heat about 2 tbsp oil to medium heat. Add the onion, pepper and garlic and saute over medium heat until the onion and peppers are soft. Add the chili, cayenne, and cumin and cook until fragrant, about 2 minutes. Add the beans, tomatoes, and oregano and simmer for about an hour. This is really easy to make the day ahead.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If you want to bake the sweet potatoes: Preheat oven to 400 degrees. Poke holes with a fork in several spots in the potato. Roast directly on the oven rack for about an hour until the sweet potato is very soft to the touch. Slice and serve with chili in the middle. </span><br />
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<br />janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-11741298469659153852012-12-16T20:34:00.001-05:002012-12-16T20:34:36.438-05:00Monday, December 17th<span style="font-size: large;">I don't want to go to work tomorrow.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I don't often say this. I love my job. I love teaching kids. I love feeling like somehow, in some small way, I am helping to make a difference in their lives. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">But I don't want to go tomorrow.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">To be honest, I'm a little scared. School shouldn't feel like a prison. It should feel like a safehouse. And Newtown does nothing if not remind us that even our safehouses aren't impenetrable. I recognize that this fear is irrational. That even on Friday, hundreds of thousands of kids went to school and came home safe. And hundreds of thousands of teachers too. But 20 kids didn't, and neither did 6 teachers. And tomorrow, even though I'm not walking into Sandy Hook, I'm walking into a building onto which so many people project their own demons and fears. And my kids are walking into their schools, and I don't want to drop them off. I want to hug them and never let go. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I didn't go into education to figure out how to keep kids safe from an armed attacker. If I wanted to do that, I would have become a police officer or a sniper. I became a teacher because I wanted my students to know that I believe that they are good at something. That they can be something. That I truly believe in their ability to succeed. But I also know that I don't reach every kid. Hopefully every kid has someone who does reach them. But I know they don't. And I wonder if every kid is even reachable. By the time kids get to high school, are some of them too sick, too damaged for us to truly make a difference? And what then? </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">And I am frustrated, no, angry, that as I sit here thinking about how to be teacher, social worker, and police officer, there are so many people out there who think that I deserve less. That teachers are underworked and overpaid. That we are union hacks out to <span style="font-size: large;">indoctrinate</span> children against their parents. I ask: who is on the front lines? Who catches the mentally ill kids in need of service so that they don't become Adam Lanza? Who comforts the children who are tormented by their peers and also try to systematically address bullying so it doesn't happen to someone else's kid? Who locks the door and huddles in the dark during the lockdown to make sure that your children are as safe as they can be? And who does all of this while trying to instill a love of learning and also get kids to pass the test? Who tries to catch up the kids who are behind and challenge the kids who are ahead while pitching to the majority of the kids in the middle? </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Tomorrow, I will worry all day about my two kids, who, by the grace of anything that is good in this world, will be safe in their schools tomorrow. I will leave them in the morning and go off to meet the myriad needs of other people's children. And I will tell myself that they are safe, and that I am safe, and that tragedy sometimes just strikes. But what I know is that something is horribly wrong here. Maybe it's guns. Maybe it's mental illness. Maybe it's something else. But if I, a person who has committed herself to a lifetime of being an educator, don't feel good about going to work, and I don't feel good about sending my kids to school, the system is broken. I don't know how to fix it. But it must be fixed.</span>janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-10923270008901800992012-12-02T21:39:00.000-05:002012-12-02T21:39:55.169-05:00Winter Soup<span style="font-size: large;">It's getting cold out there (sure, it's going to hit 60 tomorrow, but that's just a tease). And I know now that it's December, that's what it is supposed to do, but that doesn't mean I'm 100% thrilled about it. The real problem with winter is that it makes me want to eat carbs and stew until I can't button my pants anymore. I like being able to button my pants.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMiGlogRmbGnYLWf9pHuxuORCKU4-gmkeEOWVsNyhTHbEV-HvPTaCFLo47JpI3kUvKFEZ2Ebzn2ZWBtuAegUaKONzRNyM77tTDj8FXedfrLrfoDZ9_gq0PRTC36P4QEQPqdDQLbh8lgtP8/s1600/IMG_1511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMiGlogRmbGnYLWf9pHuxuORCKU4-gmkeEOWVsNyhTHbEV-HvPTaCFLo47JpI3kUvKFEZ2Ebzn2ZWBtuAegUaKONzRNyM77tTDj8FXedfrLrfoDZ9_gq0PRTC36P4QEQPqdDQLbh8lgtP8/s320/IMG_1511.jpg" width="240" /></a></div>
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Speaking of wearing things, here's my fancy new apron that I got as an early Hanukah present. </div>
<div style="text-align: center;">
I love it!</div>
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<span style="font-size: large;">But winter also bring good things, like birthdays and the millions of holidays and get togethers that occur around those things. We just celebrated my father's birthday with a very nice brunch (that I did no cooking for). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8ZCAbR1FhtGZpRZ7MTljY4JbM60DAqaUgWZ6SkdD2RXIO7ZW6I2e0bgNEzz0rbtU0K5bV28sSX3A3uomp9bTasbkP1ZEkPdPUoJb0ElnlTN3NdhV-xhbIS_OrW5EKRxeIukA1PtETN6V/s1600/IMG_1506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW8ZCAbR1FhtGZpRZ7MTljY4JbM60DAqaUgWZ6SkdD2RXIO7ZW6I2e0bgNEzz0rbtU0K5bV28sSX3A3uomp9bTasbkP1ZEkPdPUoJb0ElnlTN3NdhV-xhbIS_OrW5EKRxeIukA1PtETN6V/s320/IMG_1506.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivCQksHJ8ISX6KoOuZoQvbBv5NIZfqynRREe1S9Yd0pfyxPPDhGfooj10uOb9IwKTuinliTWZEDlN_A3MdcfQz4We3XkV29PQzt0IpvnDi-VFkm4VEUK1JI8_bEe5PNu5jFS20jNTn4Hhw/s1600/IMG_1507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivCQksHJ8ISX6KoOuZoQvbBv5NIZfqynRREe1S9Yd0pfyxPPDhGfooj10uOb9IwKTuinliTWZEDlN_A3MdcfQz4We3XkV29PQzt0IpvnDi-VFkm4VEUK1JI8_bEe5PNu5jFS20jNTn4Hhw/s320/IMG_1507.JPG" width="320" /></a></div>
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Helping Bupa blow out the candles on his cake(s)</div>
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<span style="font-size: large;"> We're looking forward to Hanukah and latkes and Christmas and Chinese food : )</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5gSxJmSWEzqUs8BI30IC5-1-iMQGbGqE2amRcO5Wggrvx4DqYSzoFNX8HiMJzfW7G3uTegQXXgIi9cyHNFCaNJFh-e9tAjORGP63mCtCz5_g3S1CUlP6sKscU8upboCqwuy0f6K4F5LuS/s1600/IMG_1503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5gSxJmSWEzqUs8BI30IC5-1-iMQGbGqE2amRcO5Wggrvx4DqYSzoFNX8HiMJzfW7G3uTegQXXgIi9cyHNFCaNJFh-e9tAjORGP63mCtCz5_g3S1CUlP6sKscU8upboCqwuy0f6K4F5LuS/s320/IMG_1503.jpg" width="240" /></a></div>
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It's a little hard to tell here, but this brave night in the pope hat is busy taking our shelf-elf for a ride around on the motorcycle. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOoldYVXKLWbE-qk5b1LN0evrsaju9z0GK0iX7BVOr9Ep6sGNCvGSTmiWT590OcICEg5BWg6TBdDDulp2o20zSc4bLpdROsZrvOKdJxnv-9FK2_P5mrqCpEb2uQbzkP51XRvbfFhBTNuUQ/s1600/IMG_0205.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOoldYVXKLWbE-qk5b1LN0evrsaju9z0GK0iX7BVOr9Ep6sGNCvGSTmiWT590OcICEg5BWg6TBdDDulp2o20zSc4bLpdROsZrvOKdJxnv-9FK2_P5mrqCpEb2uQbzkP51XRvbfFhBTNuUQ/s320/IMG_0205.jpg" width="240" /></a></div>
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This picture is appropos of nothing, but it's pretty awesome. </div>
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And yes, she will likely be horribly embarrassed by this later in life. </div>
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I realized the other day that she gets really flustered if I sing in the grocery store. </div>
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Prepare yourself for my vocal stylings. </div>
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Embarrassment is the greatest of the parental paybacks.</div>
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<span style="font-size: large;">We didn't eat both of these this past week, but I had some leftover pictures and so I thought I'd get these up here. I've been big into soup lately, which is weird, because I don't normally like soup. Maybe it's the fact that we always eat it with grilled cheese.</span><br />
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<span style="color: #660000;"><span style="font-size: x-large;">French Onion Soup</span></span><br />
<span style="font-size: large;">Seriously, so easy. Just takes some time. 100% worth it.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2eEOZt89B7BRikXbgAn9GgvYl4AuasY_F2W9Te12QLiRWoSjQct2SW4ZTSAXtUy0gDZR6eoBkqi0HLz_1FZwYLHLNzo7DigiHJ0Q614rCo_VSiFx_gXwt3ws_MghE_FwZ798ayiDbyZUo/s1600/IMG_0199.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2eEOZt89B7BRikXbgAn9GgvYl4AuasY_F2W9Te12QLiRWoSjQct2SW4ZTSAXtUy0gDZR6eoBkqi0HLz_1FZwYLHLNzo7DigiHJ0Q614rCo_VSiFx_gXwt3ws_MghE_FwZ798ayiDbyZUo/s320/IMG_0199.jpg" width="320" /></a></div>
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<span style="font-size: large;">4 large sweet onions, sliced about 1/8 inch thick</span><br />
<span style="font-size: large;">2 tbsp olive oil</span><br />
<span style="font-size: large;">1/2 cup white wine </span><br />
<span style="font-size: large;">6 cups beef or vegetable broth</span><br />
<span style="font-size: large;">1 generous teaspoon dried thyme</span><br />
<span style="font-size: large;">salt and pepper to taste</span><br />
<span style="font-size: large;">4 thick slices of bread</span><br />
<span style="font-size: large;">1 cup grated gruyere or swiss cheese</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Over low heat, saute the onions until very soft and slightly browned, stirring periodically. This will take about 35 minutes. Add the wine and simmer until reduced by half. Add the broth and the thyme, and simmer for about 30 minutes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Toast each slice of bread, then top of the bread slices with 1/4 the cheese, and broil until the cheese is melted and bubbly (watch it, because it burns very quickly). Ladle the soup into bowls and top with the cheesy croutons. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I served it with this really good salad with blue cheese, bacon and chopped hardboiled egg. The bacon was the <a href="http://www.cooktj.com/index.php?q=product/fully-cooked-uncured-bacon" target="_blank">precooked stuff from Trader Joe's</a>, chopped up. Highly recommended for salads and sandwiches.</span><br />
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<br />
<span style="color: #660000;"><span style="font-size: x-large;">White Bean Soup</span></span><br />
<span style="font-size: large;">This is an epicurious recipe that I modified to be more pantry friendly and a faster cook. We had it tonight and it was pretty good.</span><br />
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<span style="font-size: large;">1 medium onion, diced</span><br />
<span style="font-size: large;">2 medium carrots, cleaned and cut into rounds</span><br />
<span style="font-size: large;">8 cloves of garlic, minced</span><br />
<span style="font-size: large;">2 tbsp olive oil</span><br />
<span style="font-size: large;">4 cans of canellini beans, rinsed and drained</span><br />
<span style="font-size: large;">6 cups vegetable broth</span><br />
<span style="font-size: large;">1/2 tbsp dried rosemary, crumbled</span><br />
<span style="font-size: large;">1/2 tsp dried thyme leaves</span><br />
<span style="font-size: large;">1/4 cup heavy cream (don't skip this, it really made the soup so much better) </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a medium pot, saute the onion, carrots and garlic in the olive oil over medium heat until the onion is soft and almost translucent (about 10 minutes). Add the beans, broth, and herbs and simmer for about 45 minutes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Puree the soup, either by using an immersion blender or by carefully transferring it to a regular blender in batches. Return to the pot and assess for thickness - if you like your soup on the thin side, add a little more broth. If you prefer it on the thicker side, simmer for about 15 more minutes. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">When you are ready to serve, stir in the heavy cream and season to taste with salt and pepper.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I served with grilled brie sandwiches and salad.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Coming up next - things to do with leftovers/an empty pantry.</span>janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-56273869816770536802012-11-26T20:35:00.000-05:002012-11-26T20:35:12.848-05:00Sausage, White Bean, and Spinach Soup<span style="font-size: large;">This was really good. We had it for dinner last night, I had it for lunch today, and I'm actually kind of looking forward to having it for lunch again tomorrow. And I don't normally care for leftovers or soup. </span><br />
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<span style="color: #660000;"><span style="font-size: x-large;">Sausage, White Bean, and Spinach Soup</span></span><br />
<span style="font-size: large;">12 oz andouille sausage or chorizo (I used chicken andouille sausage), diced</span><br />
<span style="font-size: large;">1 small onion, very fine dice</span><br />
<span style="font-size: large;">2-3 tbsp olive oil</span><br />
<span style="font-size: large;">2 tbsp tomato paste</span><br />
<span style="font-size: large;">5 cups chicken or vegetable stock</span><br />
<span style="font-size: large;">14 oz can diced tomatoes, undrained</span><br />
<span style="font-size: large;">1 small can cannelini beans, drained and rinsed</span><br />
<span style="font-size: large;">2 tbsp corn starch dissolved in about 2 tbsp water (optional)</span><br />
<span style="font-size: large;">6 oz bag baby spinach</span><br />
<span style="font-size: large;">grated Parmesan cheese for serving (optional) </span><br />
<br />
<span style="font-size: large;">In a large pot, saute the onions over medium heat for about 5 minutes, until they are beginning to soften. Then add the diced sausage, up the heat to medium-high and cook for about 5-10 more minutes. (You want the onion to be really soft and translucent, not browned. If it's starting to brown, lower the heat).</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add the tomato paste to the sausage and onion mix, and stir to coat. Then add the stock, diced tomatoes and beans. If you like your soup with a slightly thicker base, add the cornstarch. If you don't mind thinner soup, omit it. Simmer, uncovered, for about ten minutes.</span><br />
<br />
<span style="font-size: large;">Add the spinach a few handfuls at a time, stirring until it's wilted. Serve topped with Parmesan, if desired. (We had grilled Iberico cheese sandwiches alongside. So good!) </span><br />
<span style="font-size: large;"><br /></span>
<br />janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-9901807228218844832012-11-25T22:01:00.000-05:002012-11-25T22:03:39.235-05:00Thankful: the Obligatory Thanksgiving Post<span style="font-size: large;">I haven't been blogging because I've been a little sick of cooking. And I've been knitting like a crazy person. But that's a post for another day. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">We have been eating. There's been</span><br />
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<span style="color: #660000;"><span style="font-size: x-large;">Goat Cheese and Pesto Quiche</span></span>*<br />
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<span style="font-size: large;">and tonight we had really good</span> <span style="font-size: x-large;"> </span><br />
<span style="color: #660000;"><span style="font-size: x-large;">Sausage and White Bean Soup</span></span><br />
(I'll post the recipe for this one tomorrow) <br />
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*want the recipe? Let me know and I'll post it.<br />
<br />
<span style="font-size: large;">I also "discovered" <a href="http://nobscotscafe.com/" target="_blank">Nobscot's Cafe</a>, which on Monday has $3.99 burger night, with any burger and fries for that price. If you're in the area, worth a trip.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I made up for the lack of meaningful cooking with Thanksgiving. I love Thanksgiving - lots of eating and no religious obligations. And I like the cooking part of it too. In fact, this year I made everything. We had all kinds of good stuff.</span><br />
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She was dressed up as a pilgrim. That would be a paper towel bonnet on her head.</div>
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Frosting the gingerbread cupcakes.</div>
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He took off his pilgrim outfit.</div>
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The "before" turkey picture (roasted with rosemary butter).</div>
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The "after" picture.</div>
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Stuffing, roasted beets, parsnips and carrots, and creamed spinach with blue cheese topping*.</div>
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My plate. Not the best picture.</div>
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Also served was mac n' cheese, roasted brussels sprouts and pearl onions in mustard glaze, boursin mashed potatoes, and biscuits*. </div>
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Oh yeah, and there were people at the table too. </div>
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Dessert featured the gingerbread cupcakes from above, a pumpkin pie that I forgot to take a picture of, and this raspberry trifle that Lea helped make.</div>
<br />
<span style="font-size: large;">And of course this Thanksgiving got me thinking about last Thanksgiving. Last Thanksgiving my father couldn't come to dinner because he was in the hospital with MRSA, and he was really really sick. Pete had chemo that Wednesday, so he wasn't feeling so hot (to say the least). And the stress of it all was finally catching up to me and I developed a really fun case of paralytic il<span style="font-size: large;">l</span>ius and had a horrible stomachache and basically couldn't eat anything other than Lipton noodle soup and yogurt for the three weeks after Thanksgiving. Last Thanksgiving kind of sucked, although I have to say we made the best we could of it. </span><br />
<br />
<span style="font-size: large;">This Thanksgiving was so much better. Everyone was here, everyone was healthy. I know people say that you should be "thankful for your health," but that is a really hard thing to do. How can you be thankful for somet<span style="font-size: large;">hing that just should be?</span> I am thankful that the people I love so much aren't feeling badly, and I am so grateful that they're still alive. But I am also acutely aware that health is not something that you can take for granted. It's here one moment and then it's gone. And then, hopefully, it's back. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I am a worrier, and when Pete was sick it was really hard not to get ahead of myself. Lots of "what ifs" pile up when your husband has cancer. Even though he was responding to treatment and the prognosis was (and is) good, there are so many ways that things can get derailed. Finally I started saying to myself, "No one is going to die today." And it made me able to focus on just that one day and be grateful for it. A little morbid, perhaps, but it kept me from going insane.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This Thanksgiving I said it to myself again. "No one is going to die today." And I could be thankful for that. Every day I can get up and say that with a reasonable degree of confidence is a good day. So I guess that's how I'm thankful for health. If someone's going to be here tomorrow, relatively comfortable and participating in life, that's a good day. There's a lot about life that hasn't gone the way I thought it would, but I try to be thankful nonetheless.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I think that this was the really long winded, old person way of saying YOLO, but hopefully with a little more perspective and more impulse control than the average teenager. I mean, <a href="http://www.tumblr.com/tagged/yolo-tattoo" target="_blank">seriously</a>?</span><br />
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janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-67606368417448800362012-11-07T21:58:00.001-05:002012-11-07T21:58:35.359-05:00Weather and Birthdays and Voting - Oh My!<span style="font-size: large;">First of all, <span style="color: #cc0000;">FUCK YEAH, AMERICA</span>! Yesterday the country said, "I think actually we will have a little equality, thank you." It's safe to be a vagina-having person again. Racism died a little. We move forward. Halleje-frikkin-ulla!</span><br />
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<span style="font-size: large;">All that said, it's safe to say I was panicking just a smidge when polls closed and no numbers were in. My coping mechanism:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_62LjFAwq5AvuhczniZIWklOA-Tgj-mLwhOy28CwJj60vAs-BTsbgqxkuME89fikRXoO7FnTXjGrKG05KeU1nrXFAjrbm6XKolJ_nc9kjLX8EKMUNlZtJlprTj47IP1-zrZ7YHPaHeuR/s1600/IMG_1452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_62LjFAwq5AvuhczniZIWklOA-Tgj-mLwhOy28CwJj60vAs-BTsbgqxkuME89fikRXoO7FnTXjGrKG05KeU1nrXFAjrbm6XKolJ_nc9kjLX8EKMUNlZtJlprTj47IP1-zrZ7YHPaHeuR/s320/IMG_1452.jpg" width="240" /></a></div>
<br />
<span style="font-size: large;"> Things went good quickly, though. I didn't have to polish it off.</span><br />
<br />
<span style="font-size: large;">Other things have been good too. We survived Sandy without too many problems. Lost our power for a little over a day, need to replace part of the fence, and lost the apple tree from our backyard. It could have been much worse. </span><br />
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<span style="font-size: large;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-MNS_QnS2opbT-l7LFcSnoOqre3TpovrLPltwq80ziyoK3nSaK95z8lob-qXa1vHXpCRZB6uuongXh-_01IV_WLRl9_YHuNdXRnFWZaLC_GprwUqQneB4EFwwPxgVZWicDt92ee7-skp/s1600/IMG_1384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-MNS_QnS2opbT-l7LFcSnoOqre3TpovrLPltwq80ziyoK3nSaK95z8lob-qXa1vHXpCRZB6uuongXh-_01IV_WLRl9_YHuNdXRnFWZaLC_GprwUqQneB4EFwwPxgVZWicDt92ee7-skp/s320/IMG_1384.JPG" width="320" /></a> </div>
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(It could have been this - our next-door neighbor's house)</div>
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<span style="font-size: large;">But the kids still got to do Halloween, as power was back on in the neighborhood and Framingham didn't postpone. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjL7-tuHJKE-aDW_h3IW77mwK-xkxsLB1JPCk5y04Dbe1oqyJ_BpRd-Bz57KtDPz46pte3Ct1cY2azXTIn37cRC7mNWgl0rFFwVJmqShfWM-n33TTXCj-fArUNJOFSHfjnmk41scnujIEq/s1600/IMG_1376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjL7-tuHJKE-aDW_h3IW77mwK-xkxsLB1JPCk5y04Dbe1oqyJ_BpRd-Bz57KtDPz46pte3Ct1cY2azXTIn37cRC7mNWgl0rFFwVJmqShfWM-n33TTXCj-fArUNJOFSHfjnmk41scnujIEq/s200/IMG_1376.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLHKHjfEfqLy5IicpqqbtsXSI7Q4nOeQoI9PJD4uzQdVL0GtCUp7CS4oPVf5yczvhxO1rDQCnmGGWDnPoiTlrxP1T5UQvpuyQsUa4u5EFRubZX-ig4IRy_Kg2oS6Celohmkqf5a7aCt3A/s1600/IMG_1377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLHKHjfEfqLy5IicpqqbtsXSI7Q4nOeQoI9PJD4uzQdVL0GtCUp7CS4oPVf5yczvhxO1rDQCnmGGWDnPoiTlrxP1T5UQvpuyQsUa4u5EFRubZX-ig4IRy_Kg2oS6Celohmkqf5a7aCt3A/s200/IMG_1377.jpg" width="150" /></a></div>
<div style="text-align: center;">
yum. Pumpkin guts.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwfeeD963sGVNTiwT-afA4LKFwc1MTwJEElREtvbZEaU7qGQnMKRarK1w0ZrXP2L9q4HEY8pcPzDanZlATo0MZbEn_RSWK3qJPPIWe0dKcJjuMuHzzIcYosFNW8TohanESybgOuYo5T2u/s1600/IMG_1378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOwfeeD963sGVNTiwT-afA4LKFwc1MTwJEElREtvbZEaU7qGQnMKRarK1w0ZrXP2L9q4HEY8pcPzDanZlATo0MZbEn_RSWK3qJPPIWe0dKcJjuMuHzzIcYosFNW8TohanESybgOuYo5T2u/s320/IMG_1378.JPG" width="320" /></a></div>
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<div style="text-align: center;">
I think that my carvings stayed very true to the artists' intentions. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWo83Fbw4jjMa3Zze1sSj0C3Cgmcf4q1E_Z6fOStfXgSJ2a1Kq-ztg7luD_XYrtSXWgniR6QYmcbKZTgzGc2jRm1EviBgr8-6BNMjQDrYH3hO32yUkKfvG5Q2g4F6Fy7aQ-MsORgpvdSC/s1600/IMG_0100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWo83Fbw4jjMa3Zze1sSj0C3Cgmcf4q1E_Z6fOStfXgSJ2a1Kq-ztg7luD_XYrtSXWgniR6QYmcbKZTgzGc2jRm1EviBgr8-6BNMjQDrYH3hO32yUkKfvG5Q2g4F6Fy7aQ-MsORgpvdSC/s320/IMG_0100.JPG" width="320" /></a></div>
<br />
<span style="font-size: large;">Although we didn't eat this on Halloween, we totally should have, because the kids said it looked like a plate of bloody hair. Okay, that doesn't make it sound so appetizing, but it was really, really good. </span><br />
<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfX0rBb8JIjuhgZV6ZoQs51IitlyG6T6Nn7Ocx0l97qZYytPan1kOvmcV2AQAKisqiJZUyre6gOCYF2ok1awg-lIybGbheZAoIOAoKHxbKRoObuAys48Sco5B-wdc3cdV1ffmCAAPfFu_D/s1600/IMG_1379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfX0rBb8JIjuhgZV6ZoQs51IitlyG6T6Nn7Ocx0l97qZYytPan1kOvmcV2AQAKisqiJZUyre6gOCYF2ok1awg-lIybGbheZAoIOAoKHxbKRoObuAys48Sco5B-wdc3cdV1ffmCAAPfFu_D/s320/IMG_1379.jpg" width="240" /></a></div>
<span style="font-size: large;">It's epicurious's <a href="http://www.epicurious.com/recipes/food/views/Farro-Spaghetti-Beets-Brown-Butter-Poppy-Seeds-356629" target="_blank">Farro Spaghetti, Beets and Brown Butter</a> recipe, but with the following tweaks:</span><br />
<span style="font-size: large;">I used regular pasta. I skipped the poppy seeds. I served with the beet greens that were sauteed in butter. If you're a beet fan, I highly recommend it. (And it's fun to look at, to boot!)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">So after Halloween was Jax's birthday party. So much fun. </span><br />
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<span style="font-size: large;">We played "Pin the Nose on the Witch"</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmo17LW_k5VVE1j12viwI16ihHTwhSQyr-yNEBk48GhUxtaGrYNMy4ATghGizn8d2_ciHTR2-g7nIRKLI9bW0WZUVK6bUTq1iqDjkEigndyTZiZEa1LRKXTs2SJcNdaleL9x6YMEZp35_z/s1600/IMG_0118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmo17LW_k5VVE1j12viwI16ihHTwhSQyr-yNEBk48GhUxtaGrYNMy4ATghGizn8d2_ciHTR2-g7nIRKLI9bW0WZUVK6bUTq1iqDjkEigndyTZiZEa1LRKXTs2SJcNdaleL9x6YMEZp35_z/s200/IMG_0118.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRxHaVCOA3G050s2hYbhqYvdVxx0fHxChwNiQSyFTasxSLetTmFLWOOodPXRhCBhSgr9DSQgKkE5DHKI9p45iXD6fCfdGs4BQTp9MN4PdO8nFlPlvYjRwub6XZ551KsoxBvrt25lZcBKU/s1600/IMG_0121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXRxHaVCOA3G050s2hYbhqYvdVxx0fHxChwNiQSyFTasxSLetTmFLWOOodPXRhCBhSgr9DSQgKkE5DHKI9p45iXD6fCfdGs4BQTp9MN4PdO8nFlPlvYjRwub6XZ551KsoxBvrt25lZcBKU/s200/IMG_0121.jpg" width="150" /></a></div>
<div style="text-align: center;">
Birthday boy goes first!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirOsEwi4pGWt_tjYGrg8RpmJk6XZfzJ4CdGenPiWj1oOuv9YbDpCKpk_4TcXG-as1p67Iji2-mAd7lu7Uzf1_g6xupEyyusS4RwSIWmkCmpnBlrYeLVWt7TW4HjA_G8ERhBPaYsB3QlHZF/s1600/IMG_0167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirOsEwi4pGWt_tjYGrg8RpmJk6XZfzJ4CdGenPiWj1oOuv9YbDpCKpk_4TcXG-as1p67Iji2-mAd7lu7Uzf1_g6xupEyyusS4RwSIWmkCmpnBlrYeLVWt7TW4HjA_G8ERhBPaYsB3QlHZF/s200/IMG_0167.jpg" width="150" /></a></div>
<div style="text-align: center;">
Some were more successful than others. </div>
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<span style="font-size: large;">There was a remarkably durable pinata</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavGYvAc6ztbrQe3tVlVA3kTFpSK509Kb4pxbbFicdPXeW_gpiNCPbvYnVBcvbUJw4jTuJTPgtCKJCU1q1eFh8Sh6CnsGkbZkQpaVC-jPztLvlSQnphomrkKfhXtIxZ48T-nn8BhY7E1rV/s1600/IMG_0169.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiavGYvAc6ztbrQe3tVlVA3kTFpSK509Kb4pxbbFicdPXeW_gpiNCPbvYnVBcvbUJw4jTuJTPgtCKJCU1q1eFh8Sh6CnsGkbZkQpaVC-jPztLvlSQnphomrkKfhXtIxZ48T-nn8BhY7E1rV/s320/IMG_0169.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cI4lK0Zs-cQL-Cm-1LIn1p0-Qjrv1An13rmKg8fcfhz7MFIvoOwAGP_fJjvZyyFrfx62Tnn8wlu31zlMo3fq17Fs13qwSrBN_tJv6vTck4qcPiGKb2CGLV39PphDDPr6p2A8sI8xKIS7/s1600/IMG_0188.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0cI4lK0Zs-cQL-Cm-1LIn1p0-Qjrv1An13rmKg8fcfhz7MFIvoOwAGP_fJjvZyyFrfx62Tnn8wlu31zlMo3fq17Fs13qwSrBN_tJv6vTck4qcPiGKb2CGLV39PphDDPr6p2A8sI8xKIS7/s320/IMG_0188.jpg" width="240" /></a></div>
<div style="text-align: center;">
It was a costume party (he's not always dressed like batman)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiIuvTrmWW9CaiOh_nKB4_geUmAz65rvO9Qit27178ku4CMK6ubid8Q1OZysyGMhe_GgPPexm14YmDUSvJ28-doi_4nRuEuvaYW1PBlB3f8nS7Yi1p6geGz_wol25wD3BnWInMqkGxwC4L/s1600/IMG_0260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiIuvTrmWW9CaiOh_nKB4_geUmAz65rvO9Qit27178ku4CMK6ubid8Q1OZysyGMhe_GgPPexm14YmDUSvJ28-doi_4nRuEuvaYW1PBlB3f8nS7Yi1p6geGz_wol25wD3BnWInMqkGxwC4L/s200/IMG_0260.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3irBh1QvcwlIh5aRGauDXU6yVZkIjExwZGi8kp-4zXIt9syE-1DDe8FRbwHM6QHij6zKMUPRXeOPrFpUTlQfwDD-MI826z32Xd93N2OUz5o__xf5ZZG_N41_qy6RAV5Zeuo6jJ6ItxFB/s1600/IMG_0263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju3irBh1QvcwlIh5aRGauDXU6yVZkIjExwZGi8kp-4zXIt9syE-1DDe8FRbwHM6QHij6zKMUPRXeOPrFpUTlQfwDD-MI826z32Xd93N2OUz5o__xf5ZZG_N41_qy6RAV5Zeuo6jJ6ItxFB/s200/IMG_0263.jpg" width="150" /></a></div>
<div style="text-align: center;">
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<div style="text-align: center;">
Of course, when all the kids had had a turn, and there was still no candy, Uncle Fred had to step up.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqkCjbJ2rqFBY0OGnobu44gcLSQU476D82at_AG4XFlVWMlITQAhk0HLldft00Ui3j4yi0nrHS7cRPmDhlAL0iGiNG5okYjVflKYZ8mAAjFmqHW6wwSrebC96wRsv6QL6adKw6V1bfAS_/s1600/IMG_0269.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzqkCjbJ2rqFBY0OGnobu44gcLSQU476D82at_AG4XFlVWMlITQAhk0HLldft00Ui3j4yi0nrHS7cRPmDhlAL0iGiNG5okYjVflKYZ8mAAjFmqHW6wwSrebC96wRsv6QL6adKw6V1bfAS_/s200/IMG_0269.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqKxf9DEMz4rZfOcwkOIwjD78Ttkp9e7qOOBTyYH_PV8A5vLy_pEWPPaOXfol2LnFnB0pQyA5LcGbdHuAL_OpI_YFNbD1QcR8rdoBDCEWnmTSxdQpPbRo8RvI5RIADh3PHqzj73RlFan6/s1600/IMG_0276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqKxf9DEMz4rZfOcwkOIwjD78Ttkp9e7qOOBTyYH_PV8A5vLy_pEWPPaOXfol2LnFnB0pQyA5LcGbdHuAL_OpI_YFNbD1QcR8rdoBDCEWnmTSxdQpPbRo8RvI5RIADh3PHqzj73RlFan6/s200/IMG_0276.jpg" width="150" /></a></div>
<div style="text-align: center;">
And still, no candy. So Pete took one for the team. </div>
<div style="text-align: center;">
I swear that thing was made of specially reinforced cardboard.</div>
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<span style="font-size: large;">And we had a fantastic balloon fight (boys v. girls)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_TNQvQQLerjq-sWz1Wdl5_BFKFjJjYXDDC9llGKOEmBVfRLAXrmofMKIbbD2py2Rm6EBjuyTj7wrMdgcVSnvkSSLP6dTmLugnUwRreb5i56oYXErduPfoFXIQPzhMqBShgf3DhkuuGyeQ/s1600/IMG_1422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_TNQvQQLerjq-sWz1Wdl5_BFKFjJjYXDDC9llGKOEmBVfRLAXrmofMKIbbD2py2Rm6EBjuyTj7wrMdgcVSnvkSSLP6dTmLugnUwRreb5i56oYXErduPfoFXIQPzhMqBShgf3DhkuuGyeQ/s320/IMG_1422.JPG" width="320" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The girls ended up winning, even though the boys got some extra help </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXWHCTgFv4WJ4boO4U_EdmwDHGRg_Cr7TU54wFosohBd30siz7zyGIHmwk70hS6KEhaIAME5pGIkNUj7LTRZmf8Z6PJ3HtuX7-8Ed9emwkfUUzsVvWlWk2Cp4oX1OY5ZViCpvm5Gc3OT_/s1600/IMG_1434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXWHCTgFv4WJ4boO4U_EdmwDHGRg_Cr7TU54wFosohBd30siz7zyGIHmwk70hS6KEhaIAME5pGIkNUj7LTRZmf8Z6PJ3HtuX7-8Ed9emwkfUUzsVvWlWk2Cp4oX1OY5ZViCpvm5Gc3OT_/s320/IMG_1434.JPG" width="320" /></a></div>
<span style="font-size: large;">Of course, Pete had to jump in too</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBP0bNCGjFpoya9XBlCA46Wm8SVhLX70rAIrl1fxhCcE9UXzKnTfdw4cgSO4aexR798OEbOYlznwecYd1yIgAIpsBi5YYC5ECWSXy8bNErg7v9ysxC5aGZkV-wV6yZaVXV0kCiCWyJs-I/s1600/IMG_1441.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBP0bNCGjFpoya9XBlCA46Wm8SVhLX70rAIrl1fxhCcE9UXzKnTfdw4cgSO4aexR798OEbOYlznwecYd1yIgAIpsBi5YYC5ECWSXy8bNErg7v9ysxC5aGZkV-wV6yZaVXV0kCiCWyJs-I/s320/IMG_1441.JPG" width="320" /></a></div>
<span style="font-size: large;">Then there was cake</span><br />
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They weren't sideways when we ate them. </div>
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<span style="font-size: large;"> All in all, a remarkably successful party, if I do say so myself. </span><br />
<br />
<span style="font-size: large;">So when you factor all that in, plus the insanity that is work, and the stupid <grumble grumble, grr> CFP, we've been doing a lot of easy dinners. There's been good stuff though. Like</span><br />
<br />
<span style="color: #660000;"><span style="font-size: x-large;">Stuffed French Toast and Cooked Apples</span></span><br />
<span style="font-size: large;">(french toast)</span><br />
<span style="font-size: large;">1 loaf sliced cinnamon raisin bread</span><br />
<span style="font-size: large;">cream cheese </span><br />
<span style="font-size: large;">6 eggs</span><br />
<span style="font-size: large;">1.5 cups milk</span><br />
<span style="font-size: large;">butter (for cooking) </span><br />
<br />
<span style="font-size: large;">(apples)</span><br />
<span style="font-size: large;">4 large apples</span><br />
<span style="font-size: large;">2 tbsp butter</span><br />
<span style="font-size: large;">1 tbsp sugar</span><br />
<span style="font-size: large;">1/2 tsp apple pie spice mix (or just cinnamon)</span><br />
<br />
<span style="font-size: large;">To make the french toast:</span><br />
<span style="font-size: large;">Spread a slice of bread with a generous layer of cream cheese, and top with another slice of bread to make a sandwich. Repeat until you've used up the loaf of bread. </span><br />
<span style="font-size: large;">Beat the eggs and milk together until uniform in color throughout.</span><br />
<span style="font-size: large;">Heat a nonstick skillet over medium heat. Add the butter. </span><br />
<span style="font-size: large;">Dip the sandwiches in the egg mix and soak until the bread is saturated, but not falling apart. </span><br />
<span style="font-size: large;">Cook each sandwich over medium heat for about 5 minutes per side, or until nicely browned and cooked through. Keep warm in a 200 degree oven.</span><br />
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<br />
<span style="font-size: large;">To make the apples:</span><br />
<span style="font-size: large;">Slice the apples in about 1/4 inch slices, leaving the skins on. Heat the butter over medium heat, and then add the apples to the pan. Add the sugar and spice and reduce the heat to low and cook, stirring occasionally, until the apples are soft, but not mushy (about 15 minutes). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQkKBXYodGJ3UNBOedn4g2vYjqagz754EdLGsp8iame6DUQtjVmBhYvE0-VCvOgzOfgw0PSlNT4__Szu7th7_i-zDDjRbSxGL1NY7Mrw0j-Al8kjfe7oPR5oU3tuQSQWkOl68TMJZsUA2/s1600/IMG_1448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQkKBXYodGJ3UNBOedn4g2vYjqagz754EdLGsp8iame6DUQtjVmBhYvE0-VCvOgzOfgw0PSlNT4__Szu7th7_i-zDDjRbSxGL1NY7Mrw0j-Al8kjfe7oPR5oU3tuQSQWkOl68TMJZsUA2/s320/IMG_1448.jpg" width="240" /></a></div>
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<span style="font-size: large;">Finally, tonight we had</span><br />
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<span style="color: #660000;"><span style="font-size: x-large;">Stacked Enchiladas</span></span><br />
<span style="font-size: large;">16 corn tortillas</span><br />
<span style="font-size: large;">1/2 can refried beans</span><br />
<span style="font-size: large;">1 red pepper</span><br />
<span style="font-size: large;">1 medium red onion</span><br />
<span style="font-size: large;">2 cups cooked shredded chicken (leftover rotisserie?), tossed with about 1 tbsp taco seasoning</span><br />
<span style="font-size: large;">3 cups shredded cheese (cheddar, monterey jack, "mexican blend," whatever)</span><br />
<span style="font-size: large;">enchilada sauce or salsa</span><br />
<br />
<span style="font-size: large;">First, prep the pepper and onion: slice each into 1/4 inch thick slices, and saute over medium high heat until soft, about 10 minutes. Set aside to cool.</span><br />
<span style="font-size: large;">Grease a large baking dish (4 tortillas should be able to lay flat across the bottom without overlapping - you might need two dishes).</span><br />
<span style="font-size: large;">Spread one tortilla with about 3 tbsp of refried beans. Top with another corn tortilla. Sprinkle a little bit of cheese, then place 1/4 of the pepper and onion mix. Sprinkle a little more cheese, and top with another tortilla. Place a little more cheese, top with 1/4 the chicken, and top with a little more cheese. Place the last tortilla. Repeat until you have 4 stacks.</span><br />
<span style="font-size: large;">Top each stack with a generous coating of <span style="font-size: large;">enchilada</span> sauce (or salsa) and top with a little more cheese.</span><br />
<span style="font-size: large;">Bake at 375 for 20 minutes, serve hot. </span><br />
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<span style="font-size: large;">So there. In the past two weeks, we've hosted parties, survived a hurricane, and made some really really good political choices. </span><br />
<br />
<span style="font-size: large;">Oh, and I tried my hand at making bread. Not bad, if I say so myself.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuymL9gmZGrLHq5KTX6N6tfrKr-D3xLIgGfSQDaATVs5N0vg2Al0EZ3777Oy5DbxqKlCWuuohdWUVXD-XdQ7zrYZOqWubapWYfAnBiRotKkIl-ui4YamMLhGutPxOeuyKeUwoHien2j0M/s1600/IMG_1451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuymL9gmZGrLHq5KTX6N6tfrKr-D3xLIgGfSQDaATVs5N0vg2Al0EZ3777Oy5DbxqKlCWuuohdWUVXD-XdQ7zrYZOqWubapWYfAnBiRotKkIl-ui4YamMLhGutPxOeuyKeUwoHien2j0M/s320/IMG_1451.JPG" width="320" /></a></div>
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<span style="font-size: large;">Tomorrow, more work, more food, no political ads, good politicians. Should be alright. </span><br />
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janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-79536322148505996022012-10-27T21:18:00.000-04:002012-10-27T21:23:08.428-04:00New Format, Good Eats.<span style="font-size: large;">We're in the grove now, I think. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Working. </span><br />
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(This is my "I'm so happy to be grading" face)</div>
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<span style="font-size: large;">Having fun.</span><br />
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At <a href="http://www.cocokeyfitchburg.com/" target="_blank">CocoKey Indoor Water Park</a> with Grandma. She took us to celebrate Jax's 5th birthday!</div>
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<img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWrdFHU-HGdZg2wRhsHGZzTjp6DpN3Xpm_JfzRFKqRv_jFN34wGayWY0ZHoyhIKQDeoW9q1hIXZQhyphenhyphenMo0X0PIjx60EKcv4MPkuY-iGilzerivWCSDGHMhJZhxZi4KxLBPI1GClLTrzCAL/s320/IMG_1338.JPG" width="320" /></div>
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Happy Birthday Jax!</div>
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Aren't we cute?</div>
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<span style="font-size: large;">Getting ready for Halloween.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBybiPBJYAo115rFEobVLfQ1MyedlAgzRXvrt1KAmAxRcy6TAqC0kxSJGEbSzz8QRrQJ4iC2RsetebMJ-s2Trf12dULiGfkv6y3PwihRfAoWb28k12DMAuQDtlsWDU_FQrz-pY5ROSE_2Q/s1600/IMG_1368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBybiPBJYAo115rFEobVLfQ1MyedlAgzRXvrt1KAmAxRcy6TAqC0kxSJGEbSzz8QRrQJ4iC2RsetebMJ-s2Trf12dULiGfkv6y3PwihRfAoWb28k12DMAuQDtlsWDU_FQrz-pY5ROSE_2Q/s320/IMG_1368.jpg" width="240" /></a></div>
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My favorite witch, ghost and cowboy.</div>
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And me as Carmen Miranda. </div>
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<span style="font-size: large;">Eating. </span><br />
<i>(I think that, since I have nowhere near the time to post every day, I'll just do a round up of what we ate during the week from now on. Of course, that makes the posts incredibly long, but we'll live with it.)</i><br />
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<span style="color: #660000;"><span style="font-size: x-large;">Roast Chicken with Lemon and Thyme and Roasted Potatoes</span></span><br />
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<span style="font-size: large;">I used t<a href="http://www.epicurious.com/recipes/food/views/Roast-Chicken-with-Rosemary-Lemon-and-Honey-395509" target="_blank">his epicurious recipe</a> with these changes:</span><br />
<span style="font-size: large;">*I mixed about a tsp of honey with about 3 tbsp butter and some lemon zest and placed it under the skin before roasting. </span><br />
<span style="font-size: large;">*I skipped the lemons on the top.</span><br />
<span style="font-size: large;">*I quartered 6 medium red potatoes and a large onion and placed them around the chicken before cooking. </span><br />
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<span style="font-size: large;">I served with rice pilaf and frozen peas.</span><br />
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I forgot to get an "after picture" but, aside from the lemons, I swear it looked just like this:<br />
<div style="text-align: center;">
<img alt="Roast Chicken with Rosemary, Lemon, and Honey" height="271" src="http://www.epicurious.com/images/recipesmenus/2012/2012_may/395509.jpg" width="320" /> </div>
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<span style="color: #660000;"><span style="font-size: x-large;">Pumpkin Pancakes with Buttered Walnuts </span></span><br />
<br />
<span style="font-size: large;">I used <a href="http://www.marthastewart.com/271839/pumpkin-pancakes" target="_blank">this Martha Stewart Recipe</a> and it was awesome. No changes. I did double it. The only thing that I added was this:</span><br />
<span style="font-size: large;">chop 1/4 c. walnuts</span><br />
<span style="font-size: large;">saute over medium heat in about 3 tbsp butter (preferably salted) until fragrant. </span><br />
<span style="font-size: large;">Serve atop the pancakes with maple syrup.</span><br />
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<span style="color: #660000;"><span style="font-size: x-large;">Prosciutto and Brie Sandwiches with Fig and Eggplant Jam</span></span><br />
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<span style="font-size: large;">Ok, so I made the fig and eggplant jam last summer and had it frozen, and I can't remember exactly how I made it. So if you want to make this sandwich (and I highly recommend that), you can make</span><br />
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<span style="color: #660000;"><span style="font-size: x-large;">Prosciutto and Brie Sandwiches with Apricot Thyme Jam</span></span><br />
(serves 2)<br />
<br />
<span style="font-size: large;">1/2 baguette, sliced in half and then halved again in the other direction</span><br />
<span style="font-size: large;">1/4 lb prosciutto</span><br />
<span style="font-size: large;">4 oz brie, sliced</span><br />
<span style="font-size: large;">4 tbsp apricot jam, mixed with 1/4 tsp thyme leaves and a pinch of salt</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Spread each of the four quarters with the jam mix<span style="font-size: large;">ture</span>, then top with 2 slices of prosciutto<span style="font-size: large;">, and then a <span style="font-size: large;">quarter of the <span style="font-size: large;">brie.</span></span></span> Bake at 375 for about 8 minutes, or until the cheese is slightly melty.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I served with roasted broccoli, a small salad, and the <a href="http://www.kettlebrand.com/our_products/#/our_products/?pid=3" target="_blank">dijon version of these wicked good potato chips</a>.</span><br />
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<div style="text-align: center;">
This was a very good "eat after the kids go to bed" quick and grown-up dinner. </div>
<br />
<span style="color: #660000;"><span style="font-size: x-large;">Spaghetti Pizza</span></span><br />
For when you want pizza, but want it fast.<br />
<br />
<span style="font-size: large;">1 box of spaghetti, cooked and drained</span><br />
<span style="font-size: large;">1 egg, beaten</span><br />
<span style="font-size: large;">1 tbsp <span style="font-size: large;">I</span>talian seasoning </span><br />
<span style="font-size: large;">2 cups of tomato sauce</span><br />
<span style="font-size: large;">8 oz mozzarella cheese</span><br />
<span style="font-size: large;">pizza toppings of your choice (we used pepperoni)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Mix the egg and the Italian seasoning, and toss the egg mix with the pasta until it's evenly coated.</span><br />
<span style="font-size: large;">Spread the pasta in a large, greased pizza dish, or 2 8X11 glass pans. Spread it until it's close to flat and press it down with a plate. </span><br />
<span style="font-size: large;"><br /></span>
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<div style="text-align: center;">
Tossed with egg and ready to be cooked.</div>
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<span style="font-size: large;"> Generously spray it with cooking spray and broil it until the top is browned, about 10 minutes.</span><br />
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<div style="text-align: center;">
Yummy and browned.</div>
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<span style="font-size: large;">Remove from the oven and top with the tomato sauce, cheese, and pizza toppings. Bake at 450 for about 15 minutes. Slice as you would a pizza. </span><br />
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<div style="text-align: center;">
I said "shoot, I forgot to take a picture." </div>
<div style="text-align: center;">
Pete said, "Say it was so good it came out of the oven partially eaten."</div>
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<span style="color: #660000;"><span style="font-size: x-large;">Cupcakes</span></span><br />
<span style="font-size: large;">Ok, this isn't really a recipe so much as a hint. </span><br />
<span style="font-size: large;">If you want seriously kick-ass chocolate cake or cupcakes, use the <a href="http://www.kingarthurflour.com/shop/items/gluten-free-chocolate-cake-mix" target="_blank">King Arthur Gluten Free Chocolate Cake Mix</a>. It's worth the extra couple of dollars. It always gets raves. Even though we're not gluten free around here, it's far and away the best cake mix out there.</span><br />
<span style="font-size: large;">And then you can top it with <a href="http://www.canyoustayfordinner.com/2010/12/28/the-best-whipped-frosting/" target="_blank">this decidedly un-gluten-free frosting</a>. I don't even like frosting, and I ate this by the spoonful. It's worth the cooking and cooling time. Seriously. </span><br />
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<div style="text-align: center;">
Yes, covered up in bad lighting these look like deviled eggs. </div>
<div style="text-align: center;">
But they were mini chocolate cupcakes with white-yellow-and-orange frosting </div>
<div style="text-align: center;">
(to look like candy corn). </div>
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<span style="font-size: large;">All in all, life goes apace. At this present moment, I refuse to worry about the upcoming hurricane/tropical storm/heavy rain thing that's bearing down upon us. I'm going so far as to charge all of my devices, and I bought a new book for the Nook. Anyone read <i>The 100 Year Old Man Who Climbed Out the Window</i>? Sounds interesting. I almost got <i>Mr. Penumbra's 24 Hour Bookstore</i>. What about that one?</span><br />
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<br />janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-1023057627328176452012-10-16T21:26:00.000-04:002012-10-16T21:26:16.919-04:00Ger-pocolypse, 2012<span style="font-size: large;">I was all impressed with myself that I was going to get a good cooking post up today. We're eating good stuff this week:</span><br />
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<span style="color: #660000;"><span style="font-size: x-large;">Fajitas</span></span> (Monday):<br />
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<span style="font-size: large;">1 large bell pepper (color of your choosing), sliced</span><br />
<span style="font-size: large;">1 large onion, sliced</span><br />
<span style="font-size: large;">1 lb boneless skinless chicken, sliced in about 1/2 inch slices</span><br />
<span style="font-size: large;">flour tortillas</span><br />
<span style="font-size: large;">grated cheddar cheese</span><br />
<span style="font-size: large;">optional: sour cream, guacamole, salsa </span><br />
<br />
<span style="font-size: large;">Saute the pepper and onion in about 2 tbsp olive oil over high heat (I recommend a cast iron skillet, if you have one). When the peppers and onions are blackened and soft, remove to a bowl. </span><br />
<span style="font-size: large;">Over high heat again, saute the chicken until slightly blackened and cooked through, about 6 minutes. Toss the peppers and onions back in the pan to reheat.</span><br />
<span style="font-size: large;">Serve in flour tortillas topped with cheese and whatever other toppings you desire.</span><br />
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<span style="color: #660000;"><span style="font-size: x-large;"> Ham and Cheese Biscuits</span></span> <span style="font-size: large;">and homefries (today)</span>:<br />
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<span style="font-size: large;">Your favorite biscuit recipe*</span><br />
<span style="font-size: large;">about 1/2 lb deli ham, sliced thin</span><br />
<span style="font-size: large;">4 oz. cheddar cheese</span><br />
<span style="font-size: large;">deli mustard</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat the oven to 425. </span><br />
<span style="font-size: large;">Mix up the biscuits, then divide the dough in half. Press or roll half the dough until it is about 1/2 inch thick across and roughly rectangular. Cut the rectangle into six even pieces and place on a lightly greased cookie sheet.</span><br />
<span style="font-size: large;">Top each biscuit with two slices of ham, folded, then some of the cheddar.</span><br />
<span style="font-size: large;">Press the other half of the dough into a 1/2 inch thick rectangle, and spread lightly with the mustard. Cut into six slices and top each sandwich, mustard side down. </span><br />
<span style="font-size: large;">Bake for about 15-20 minutes, until the tops have lightly browned. </span><br />
<span style="font-size: large;">I served with homefries and pineapple.</span><br />
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*I love the <a href="http://www.moosewoodcooks.com/products-page/cookbooks/sundays-at-moosewood-restaurant/" target="_blank">Moosewood Cookbook</a> biscuit recipe. If not for the threat of dying of scurvy, I might try to live on them. But you could do any recipe, including Bisquick or (and I really don't recommend this) biscuits out of a can. <br />
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<span style="font-size: large;"> Southwestern Hamburger skillet (tomorrow)</span>:<br />
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<span style="font-size: small;"> </span><span style="font-size: large;"><span style="font-size: small;">Yeah, I'll get this one up tomorrow. It's only half done anyway.</span></span></div>
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<span style="font-size: large;">So there I was, cooking up tonight's dinner AND tomorrow's dinner, because that's how I roll, when for some reason I go into the sunroom and notice that the cover is not on the gerbil cage. How long has the cover been off the gerbil cage? I have no idea. But I do know that there is only one gerbil in said gerbil cage, where previously there had been two. </span><br />
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See? One. Two. </div>
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<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: small;"> And up close. Two.</span></span></div>
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<span style="font-size: large;">Did I mention that we have two dogs that would be more than happy to consume misplaced rodents? Did I also mention that that fact dawned immediately on the 7 year old whose gerbil had gone missing? Cue the waterworks. And the burning dinner.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I was luckily able to salvage the homefries (we're still out of ketchup, as we have been for two weeks) and get the biscuits out of the oven. They were super tasty, but I didn't get pictures of the completed meal. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">And, since I like a good narrative arc, we did a little poking around after dinner and found the escapee gerbil underneath an armoire. We scooped that little bugger up and plunked him back in his home, where his brother gerbil is adamantly refusing to let him back into their shared little gerbil house. It's a squeakfest in there. But Lea was elated, and I think we all learned a valuable lesson in putting the top back on the friggin' cage.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Let's hope tomorrow's dinner comes with a few more pictures and a smidge less drama.</span><br />
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<br />janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-2875915311174937062012-10-14T20:08:00.000-04:002012-10-14T20:08:29.451-04:00Wedding toast<span style="font-size: large;">My sister got married Saturday night (this is probably not a shock to most of you). We're very lucky to now have Fred in our lives, and the wedding was beautiful. </span><br />
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<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: small;"> Lea was a beautiful flower girl. </span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: small;">And Gail a beautiful bride. </span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: small;">No doubt this site will be inundated with pictures </span></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: small;">when we get them from the photographer.</span></span></div>
<br />
<span style="font-size: large;">As the maid of honor* I had the pleasure of making a toast at the wedding. It's a little nervewracking to get up in front of all those people, especially because Pete keep telling me that my toast was too long. Well, that's what happens when you give someone used to lecturing the opportunity to speak with a microphone. </span><br />
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*Just so you know, you do not make friends with your wife by insisting on calling her a matron of honor, instead of a maid. FYI, fellas.<br />
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<div style="text-align: center;">
<span style="font-size: x-large;"><span style="color: #660000;">A Toast to Gail and Fred</span></span></div>
<div style="text-align: left;">
<span style="font-size: x-large;"><span style="color: #660000;"> </span><span style="font-size: large;">Gail and Fred, you’ve made a beautiful wedding.<br /><br />There is much to love about a traditional wedding ceremony. It is timeless. It is meaningful. Given the temperature out there tonight, I love that it’s short. The thing that I love the most is the simplicity of the vows. You have promised to be there for each other through whatever life throws at you. And you two, having seen the marital challenges and joys of many you love, have gone into your marriage knowing that life can through some pretty intense curveballs. <br /><br />You married for love, but today you, perhaps unknowingly made the hard choice. Because today, you stood in front of family and friends and willingly said “there will be times that my life will be harder for choosing you, and that is a burden that I embrace.” <br /><br />Having spent a lot of time with you two, it is clear how much you love each other. Louis De Bernieres wrote in Captain Corelli’s Mandolin “Love is a temporary madness, it erupts like volcanoes and then subsides. And when it subsides you have to make a decision. You have to work out whether your roots have so entwined together that it is inconceivable that you should ever part...Those that truly love, have roots that grow towards each other underground, and when all the pretty blossoms have fallen from their branches, they find that they are one tree and not two.” You have decided that you will bloom and fade and bloom again together, and move forward in this life as one. <br /><br />Regardless of how much you will bloom, marriage isn’t all roses. If planning a wedding teaches you anything, it’s that there will be days that you don’t like each other. Comedianne Rita Rudner once said, “I love being married. It's so great to find that one special person you want to annoy for the rest of your life. " But on those days when you’re driving each other that special kind of crazy, you will remember that you have bound yourselves together here today. You will remember that the devotion that you two have for each other, and the commitment that you made to one another transcends whatever temporary obstacles that you will face. <br /><br />Because in choosing marriage, you are choosing hope. Choosing to be there for better, for richer, and in health too. You will look at each other and believe, as poet Roy Croft said, " I love you, not only for what you are, but for what I am when I am with you. I love you, not only for what you have made of yourself but for what you are making of me." Your marriage will make each other better, and together, you will enrich the lives of those who surround you with love today.<br /><br />So that love, that commitment, that hope, is truly why we’re here celebrating. The wedding is lovely. Let’s toast the marriage. </span></span></div>
janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-43976802474243166812012-10-10T21:27:00.000-04:002012-10-16T21:26:35.765-04:00What I've Been Thinking About<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Sad little blog, I was worried that this would happen when school started. Here are all the ideas for posts that I have been thinking about but haven't had time to write.</span><br />
<ul>
<li><span style="font-size: large;">The Election. Just kidding. Thinking about it gives me a stomach ache. We all know who I'm voting for, and I just have to take deep breaths. </span></li>
</ul>
<ul>
<li><span style="font-size: large;">Good music. I was hoping that exposing my children to OK Go and the like would mean that in 5 years I won't have to listen to whatever new Justin Bieber nightmare is out there. Instead my house has been turned into a series of Rube Goldberg machines.</span></li>
</ul>
<ul>
<li><span style="font-size: large;">Snack foods. That's right. I made these, motherf*ers. They're goldwhales and they were delicious. </span></li>
</ul>
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<ul>
<li><span style="font-size: large;">Teaching. The highlight of my day was that one of my students said before class started "Ms. Murphy, I really like this class." Unprompted, no less. (That was me bragging a little. Sorry.)</span></li>
</ul>
<ul>
<li><span style="font-size: large;">Family time. <a href="http://www.mos.org/" target="_blank">The Boston Museum of Science</a> rocks. You should totally go with your family. But before you bring your 5 year old into Mammoths and Mastodons, you might want to consider whether or not he'll ask about the gigantic penis on the mastodon model.</span></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipuangKo9plRW5HdHNkY_zcIeOtW73CilAhe6bElw38mIMHQZj7HcKGeLK3D7E4MxmpqXi1fj_03djENFvV3VOsnTInE9HKeVlzpjre4ZUgmvwHrOGkc2ipR1e_9_QQqrUtMHUCWfUiG0/s1600/IMG_1278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipuangKo9plRW5HdHNkY_zcIeOtW73CilAhe6bElw38mIMHQZj7HcKGeLK3D7E4MxmpqXi1fj_03djENFvV3VOsnTInE9HKeVlzpjre4ZUgmvwHrOGkc2ipR1e_9_QQqrUtMHUCWfUiG0/s320/IMG_1278.jpg" width="240" /></a></div>
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Yep. Giant wang. He noticed.</div>
<ul>
<li><span style="font-size: large;">Cooking. That goes without saying. I've been cooking, and good stuff too. Like for instance, have you ever tried pizza with a creamy pea sauce instead of tomato sauce? Don't knock it 'til you try it. </span></li>
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And there was prosciutto. It was really good.</div>
<ul>
<li><span style="font-size: large;">Weddings. The countdown is on til my sister's wedding. Weddings are about 50% "Yay! Love! New family!" and 50% "Oh shit. I have to wear a corset with this dress." </span></li>
</ul>
<ul>
<li><span style="font-size: large;">Health Insurance. It's possible that Lea broke her finger roughhousing with Jax. It will cost us $250 for x-rays to definitively rule it out. We're in a wait-and-see-pattern. Something is very wrong with this reality.</span></li>
</ul>
<ul>
<li><span style="font-size: large;">The CFP. For those of you not down with the lingo, that's Certified Financial Planner (exam). I've tried to think of something clever to say about this. If you can find something witty to say about Financial Planning and its accompanying exams, please message me. </span></li>
</ul>
<ul>
<li><span style="font-size: large;">Birthdays. Jax is going to turn 5 soon. FIVE. <Pouty face> He'll be so big. I'm not ready.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fUDOSJ3MR6d_7ZAcuVkguEdiYx5bSpGLia1b_C6Wo-kCEkunrwIMNwGMb9Ipe5AQN4-0FTrN80M6YwsQhuM-tmKw87Q52MwBqSVXfxnugboeFLr22sgGw_RyBjGzGwbHeII2U-aTWWGd/s1600/IMG_1261.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4fUDOSJ3MR6d_7ZAcuVkguEdiYx5bSpGLia1b_C6Wo-kCEkunrwIMNwGMb9Ipe5AQN4-0FTrN80M6YwsQhuM-tmKw87Q52MwBqSVXfxnugboeFLr22sgGw_RyBjGzGwbHeII2U-aTWWGd/s320/IMG_1261.jpg" width="240" /></a></div>
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But look at what he can do now! All by himself.</div>
<ul>
<li><span style="font-size: large;">Grading. I think that I cannot procrastinate any longer. I miss you, little blog. I'll come back.</span></li>
</ul>
<br />janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-81063279627462628582012-09-20T22:01:00.000-04:002012-09-20T22:01:22.891-04:00Chicken Parm<span style="font-size: large;">Here's the thing. Everyone should know how to make chicken parm. If there's a person on the planet who doesn't like it, I don't want to know them. It's perfect - a little fried, a little cheese, and served with a side of carbs. </span><br />
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<span style="font-size: large;">Here's the other thing. It just takes practice. It's hard to heat the oil to the right temp so the chicken cooks through but the breading doesn't burn. You have to figure out if you like regular breadcrumbs or panko, how much cheese is just the right amount for you, whether you prefer it with pasta or spaghetti. There's no right answer; it's always delicious. But it takes practice - the first few times the chicken will be burnt, or gummy, or be ready 15 minutes before the pasta. When you have a good chicken cutlet down, though, there's nothing you can't do in the kitchen.</span><br />
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<span style="color: #660000; font-size: x-large;">Chicken Parmesan</span><br />
<span style="font-size: large;">4 thin sliced chicken breasts</span><br />
<span style="font-size: large;">1/3 c. panko</span><br />
<span style="font-size: large;">2/3 c. italian seasoned breadcrumbs</span><br />
<span style="font-size: large;">2 eggs</span><br />
<span style="font-size: large;">olive oil for frying</span><br />
<span style="font-size: large;">jar of tomato sauce</span><br />
<span style="font-size: large;">3/4 c. grated mozzarella cheese</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Mix the panko and traditional breadcrumbs together on a plate. In a wide bowl, beat the eggs. Carefully and completely dip each chicken breast in the egg, then dredge through the breadcrumbs, pressing down so each piece is completely coated. There will probably be some breadcrumbs left over.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a deep wide frying pan, heat about 1/2 c. olive oil. A good test for heat is to drop in a small piece of regular white bread. If it sizzles and browns in about 30 seconds, it's a good heat. Place 2 chicken breasts in the oil and cook until a golden brown, then flip and do the same on the other side (this should take about 3 minutes per side, depending on how thin the chicken is). Remove from heat and place in a lightly greased 8X11 glass dish.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add about another 1/4 c. of olive oil to the pan and repeat the process with the second two chicken breasts. </span><br />
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<span style="font-size: large;">Pour tomato sauce on each of the chicken breasts. Top each piece of chicken with some of the grated mozzarella. Bake at 350 for about 15 minutes, or until the cheese is melted. Make it perfect by broiling it for a minute or two to brown the cheese slightly. </span><br />
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<span style="font-size: large;">Serve over pasta, grating parmesan cheese over all. Add a side salad and your meal is perfect. Viola!</span><br />
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<br />janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-31698028030232360672012-09-17T22:40:00.001-04:002012-09-17T22:40:28.425-04:00Knight of Carver, Princess of the Apple Orchard<span style="font-size: large;">We've been busy as heck. There was the annual trip to the <a href="http://kingrichardsfaire.net/" target="_blank">King Richard's Faire </a></span><br />
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Waiting for the jugglers</div>
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Human powered rides</div>
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Jax being knighted. Apparently now we'll have to call him "Sir Jackson"</div>
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With the King and Queen</div>
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On the jousting field, being introduced with the other new knights</div>
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On the way out. Sir Jackson didn't want to be seen with the rest of us, apparently.</div>
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<span style="font-size: large;">and our annual <a href="http://www.tougasfarm.com/" target="_blank">trip apple picking</a> with good friends. (Then there was some delicious pulled pork and an apple pie, but I didn't make the pulled pork, so no recipe for that, and the apple pie used a store bought crust, so that's too "cheater" to post). </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94si_c4hDzkXc8cgQFTwONqm_MMiF2cfcPevoa2hZAcntKBvykb2d8hgctapM32K1lGvBQr17_RagsajOUUncWQNfvdbsjv02elYhaAv5gTvIzU9JE1rLDSCsg1G9f9L7w6q4HWvtQ5X3/s1600/IMG_1165.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94si_c4hDzkXc8cgQFTwONqm_MMiF2cfcPevoa2hZAcntKBvykb2d8hgctapM32K1lGvBQr17_RagsajOUUncWQNfvdbsjv02elYhaAv5gTvIzU9JE1rLDSCsg1G9f9L7w6q4HWvtQ5X3/s320/IMG_1165.jpg" width="240" /></a></div>
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Sassy princess and her good friend Kaley</div>
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Got a good one.</div>
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Suffering. The Pats game was on. Made only mildly more bearable by the fact that they lost.</div>
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She's gonna be a rock star someday, that one.</div>
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<span style="font-size: large;">And today was Rosh Hashanah. We dined at my folks house, but I was responsible for the sides. And the kids wanted to make challah, so we took that on as well. So in case you're curious about what sides are easy to make (and yummy) for a crowd of 12, here you go.</span><br />
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<span style="font-size: large;">First, the outsourced recipes:</span><br />
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<span style="color: #660000; font-size: x-large;">Challah</span><br />
<span style="font-size: large;">I used </span><a href="http://smittenkitchen.com/blog/2008/09/best-challah-egg-bread/" style="font-size: x-large;" target="_blank">this smittenkitchen recipe</a><span style="font-size: large;">. It was perfect. The only thing that I did differently was make four small loves instead of 2 large ones, and so I used a single (3 strand) braid. </span><br />
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Braided and round and raisin. Booya.</div>
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Braided and round and plain. Perfect for any occasion.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpZRMZEGJHbnoqVhweHEQDNpVIBsqbrr-wR_-KHjTPrI03dCXhzVsZyHm-2JqXvaXGpyHUtoUzZenEvbdhYKzBTMHduzGFZgYi7RCXAnWmeSaFGhm6hELIQoEMlEd5e8cQ780KHtKHUGw/s1600/IMG_1205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxpZRMZEGJHbnoqVhweHEQDNpVIBsqbrr-wR_-KHjTPrI03dCXhzVsZyHm-2JqXvaXGpyHUtoUzZenEvbdhYKzBTMHduzGFZgYi7RCXAnWmeSaFGhm6hELIQoEMlEd5e8cQ780KHtKHUGw/s320/IMG_1205.JPG" width="320" /></a></div>
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So. Good.</div>
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<span style="color: #660000; font-size: x-large;">Mustard Potatoes</span><br />
<span style="font-size: large;">I used <a href="http://www.epicurious.com/recipes/food/views/Mustard-Roasted-Potatoes-240694" target="_blank">this recipe from epicurious</a>. Again, the only tweak was that I steamed the potatoes before roasting them because I like my potatoes extra soft. I also used a little extra olive oil in the mustard mix, but my mustard didn't stick very well, so maybe I shouldn't have.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03VUGpCqQUvdXSLLPtxQ5gaKvCasx_TEoTz0TFiEHz6XzJ4jtsYr3-2ePPJRuIcDNbrnI9V0Xyr_YBiQ72xvTc1cl02OW2nrH18LDcPfH2FFoavt7PhhYCBJPg5Oanlf1BsuRMBT-foo4/s1600/IMG_1181.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh03VUGpCqQUvdXSLLPtxQ5gaKvCasx_TEoTz0TFiEHz6XzJ4jtsYr3-2ePPJRuIcDNbrnI9V0Xyr_YBiQ72xvTc1cl02OW2nrH18LDcPfH2FFoavt7PhhYCBJPg5Oanlf1BsuRMBT-foo4/s320/IMG_1181.jpg" width="240" /></a></div>
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Steaming.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1RtdjkRu3LbQO6et-UBGQ9za4MYWJidgZX6APTxjjjujinBXp5ioOSXEVbImM-Iojah7nHgKHQh9iCkeAXEiAdsP3mk01rhCAPF6j0EEnPLsvubUyN0dR0q6d7I583AejMdflBXdfK1p/s1600/IMG_1188.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji1RtdjkRu3LbQO6et-UBGQ9za4MYWJidgZX6APTxjjjujinBXp5ioOSXEVbImM-Iojah7nHgKHQh9iCkeAXEiAdsP3mk01rhCAPF6j0EEnPLsvubUyN0dR0q6d7I583AejMdflBXdfK1p/s320/IMG_1188.jpg" width="240" /></a></div>
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Coated, but not cooked.</div>
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Ready to be served.</div>
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<span style="color: #660000; font-size: x-large;">Couscous with Sweet Potato and Zucchini</span><br />
(remember - this recipe generously served 12. You could easily halve it. This would also make a good vegetarian main dish)<br />
<span style="font-size: large;">2 boxes couscous</span><br />
<span style="font-size: large;">1 large sweet potato</span><br />
<span style="font-size: large;">1 medium zucchini</span><br />
<span style="font-size: large;">olive oil</span><br />
<span style="font-size: large;">1/3 c. pine nuts</span><br />
<span style="font-size: large;">1/2 cup golden raisins, soaked in hot water to soften</span><br />
<span style="font-size: large;">1/8 tsp cayenne pepper</span><br />
<span style="font-size: large;">1/4 tsp cinnamon </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat the oven to 425. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Peel and dice the sweet potato into 1/2 inch thick slices. Chop into bit sized pieces. Place on a rimmed baking sheet and coat lightly with olive oil. Dust with the cayenne and cinnamon. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLMQb_j55p_3j4WoZDQKYIrPQtgKQn1pS6RY-CfS4J-g94qLz0RJ7L0Si9lfwe-HihcfAWXBPzFz03XEn-Gbhps_xyTuHUAYw-SRtD77jCMZIEWDPkhLqAl-YoR_DYgVu-NokVnLmZ8Zl/s1600/IMG_1179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLMQb_j55p_3j4WoZDQKYIrPQtgKQn1pS6RY-CfS4J-g94qLz0RJ7L0Si9lfwe-HihcfAWXBPzFz03XEn-Gbhps_xyTuHUAYw-SRtD77jCMZIEWDPkhLqAl-YoR_DYgVu-NokVnLmZ8Zl/s320/IMG_1179.JPG" width="320" /></a></div>
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Ready to go in the oven</div>
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<span style="font-size: large;">Roast at 425 for about 20 minutes, then turn and roast for about 10 more minutes. Add the zucchini to the pan and cook for about 10 more minutes. Remove from the oven. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Toast the pine nuts. Heat a small pan over medium heat and add the pine nuts. Stir frequently. You cannot walk away from them, because they go from pleasantly nutty and browned to burnt and unedible in 3 seconds. As soon as they are golden brown, remove from heat and set aside.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_cLuHOgEeIi62spi8gboxAvar0IBpc9Lpm75LoD3I6XunAFjJveOGmDd8hlHsnvmdyea8GIHk7rLte5pkUzQGTcHUO9SmMW1o5yi-8rIg1f-vraoOKLJa8qeTVI2u3T9-FSn5WDvi18B/s1600/IMG_1183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR_cLuHOgEeIi62spi8gboxAvar0IBpc9Lpm75LoD3I6XunAFjJveOGmDd8hlHsnvmdyea8GIHk7rLte5pkUzQGTcHUO9SmMW1o5yi-8rIg1f-vraoOKLJa8qeTVI2u3T9-FSn5WDvi18B/s320/IMG_1183.JPG" width="320" /></a></div>
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Uncooked.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNUQH1KtiFPCc5HakKWHRPS33JfdaZCx_TdVZ2hoj17eh0CTGz-5M3CEcanyGcLqVWgi5Hr5Pl8xGjOpxHw58bAi3ujHVhDqnENF4pN9w7uN7TGBLDV5TrLXgHafDeEqJv8Aw3faqRKgG/s1600/IMG_1184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbNUQH1KtiFPCc5HakKWHRPS33JfdaZCx_TdVZ2hoj17eh0CTGz-5M3CEcanyGcLqVWgi5Hr5Pl8xGjOpxHw58bAi3ujHVhDqnENF4pN9w7uN7TGBLDV5TrLXgHafDeEqJv8Aw3faqRKgG/s320/IMG_1184.JPG" width="320" /></a></div>
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Starting to brown.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3M2NcRqpxtUHI7UDWH3QRAWX3Vf9DiYMJTOKD_y0LyBBe3BEYfAJiwzlE16L-yckckhHZiu13ykDuHgxHqP96SH-k3ZaLb1C92uL_TvU22eFtFuiz7e0nPO54MbFKYbs7vlmZdOJsdGd/s1600/IMG_1186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3M2NcRqpxtUHI7UDWH3QRAWX3Vf9DiYMJTOKD_y0LyBBe3BEYfAJiwzlE16L-yckckhHZiu13ykDuHgxHqP96SH-k3ZaLb1C92uL_TvU22eFtFuiz7e0nPO54MbFKYbs7vlmZdOJsdGd/s320/IMG_1186.JPG" width="320" /></a></div>
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Removed from heat. It's a miracle I didn't burn them. I always do.</div>
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<span style="font-size: large;">Cook the couscous according to the box directions. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Mix the couscous, pine nuts, vegetables and raisins (drained). Season with salt and pepper to taste. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx3m2V_jRvpbItxN6tr3qz9kIqw_q-_5YM9tOgbl4lb7yXSTP-6svHSsWLmt2BMPeSz7uvzrOYhl8TRV8c4SMxWprTuaqaAMg9osum3TqSzNef4laXI_R1v3afWbpRh1CVQeaMwl-9agUN/s1600/IMG_1190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx3m2V_jRvpbItxN6tr3qz9kIqw_q-_5YM9tOgbl4lb7yXSTP-6svHSsWLmt2BMPeSz7uvzrOYhl8TRV8c4SMxWprTuaqaAMg9osum3TqSzNef4laXI_R1v3afWbpRh1CVQeaMwl-9agUN/s320/IMG_1190.JPG" width="320" /></a></div>
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<span style="color: #660000; font-size: x-large;">Creamed Spinach with Blue Cheese Breadcrumb Topping</span><br />
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This was a hit. The whole thing went. I highly recommend it.<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">5 slices of white bread, toasted</span><br />
<span style="font-size: large;">6 oz crumbled blue cheese</span><br />
<span style="font-size: large;">36 oz fresh baby spinach</span><br />
<span style="font-size: large;">1 large shallot, finely diced</span><br />
<span style="font-size: large;">8 tbsp butter, divided</span><br />
<span style="font-size: large;">1 c. lowfat sour cream</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Crumble the toast in a cuisinart until it is pulverized into large breadcrumbs.* Sauté the breadcrumbs in 3 tbsp of the butter until lightly toasted. Remove to a bowl and mix with the blue cheese.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Melt 11/2 tbsp of the butter in the pan and add half the spinach. Sauté over medium heat until wilted. Remove to a strainer in the sink. Repeat the process with the second half of the spinach.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpGTfqSZVWQyxZejECaMXUZ7SYlD23inaGDzjKvor248DRB92fz7PI4Yoxc4y5KoDVG_UvzAG0pTLqhJ7To7pp0-_MGVtHBtb9L1gniSjTlgMwB1w2oleT8iDLc3NKBgrxjfgfdzxtCba/s1600/IMG_1196.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWpGTfqSZVWQyxZejECaMXUZ7SYlD23inaGDzjKvor248DRB92fz7PI4Yoxc4y5KoDVG_UvzAG0pTLqhJ7To7pp0-_MGVtHBtb9L1gniSjTlgMwB1w2oleT8iDLc3NKBgrxjfgfdzxtCba/s320/IMG_1196.jpg" width="240" /></a></div>
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Uncooked, and practically spilling out of the pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ltzsyQJ2XLEwm2C_rcnNMI4UFsfzd4O3x61her3TaWxKuViu4qFmsyuGJPRRd7qVLTbDZQbW6aZHn3qH_fWa7yjnq_tBclP0mjLXV_ooMQku87umo-_hYKzL1vezTZk3StQ2jJNH2dCi/s1600/IMG_1194.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ltzsyQJ2XLEwm2C_rcnNMI4UFsfzd4O3x61her3TaWxKuViu4qFmsyuGJPRRd7qVLTbDZQbW6aZHn3qH_fWa7yjnq_tBclP0mjLXV_ooMQku87umo-_hYKzL1vezTZk3StQ2jJNH2dCi/s320/IMG_1194.jpg" width="240" /></a></div>
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Wilted and ready for straining.</div>
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<span style="font-size: large;">Melt the remaining butter in the pan, and, over low heat, sauté the shallot until tender, about 8 minutes.</span><br />
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<span style="font-size: large;">As the shallot is cooking, squeeze as much water as you can out of the spinach. </span><br />
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<span style="font-size: large;">When the shallot is done, return the spinach to the pan. Add the sour cream and cook for a couple of minutes until the spinach is creamy throughout. Season with salt and pepper.</span><br />
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<span style="font-size: large;">Transfer the spinach to a greased 8X11 glass dish, and spread out so it's even. Top with the breadcrumb mixture.</span><br />
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Untopped.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaL9OLdZ6wXam8mMMipAu_3NpPAr_VK5ptaY2oOU3ABsMg5e6Kk-N8lrllsW4_eEtlcw5pOwZaAGpmVex7240FRSNwC-WaxjhJ90kE0PURdynQFplNeqxtdcAcpUdvL2YZT-M-WTvc9hRa/s1600/IMG_1200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaL9OLdZ6wXam8mMMipAu_3NpPAr_VK5ptaY2oOU3ABsMg5e6Kk-N8lrllsW4_eEtlcw5pOwZaAGpmVex7240FRSNwC-WaxjhJ90kE0PURdynQFplNeqxtdcAcpUdvL2YZT-M-WTvc9hRa/s320/IMG_1200.jpg" width="240" /></a></div>
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Yum.</div>
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<span style="font-size: large;">**Cook in a 375 oven for about 35 minutes, or until the spinach is bubbling and the breadcrumbs are a golden brown. </span><br />
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*if you don't have the time and/or wherewithall to make your own, try panko. <br />
** If you wanted to make this in advance, you could cover and refrigerate and bake in a day or so. Just add about 10 minutes to the cooking time if it's starting cold.<br />
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<span style="font-size: large;">Alright, folks. It was a lovely long weekend. Back to the grind tomorrow.</span><br />
<br />janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-50516345895074512452012-09-15T22:13:00.000-04:002012-09-15T22:13:55.809-04:00Strata<span style="font-size: large;">I feel silly even listing this as a recipe, because it's so versatile and you can use almost anything in it. Leftover bacon? Sure. Different veggies? You bet.* Sourdough bread? Go for it. Vegetarian? Leave out the meat. Here's the recipe that I created to use leftover italian sausage. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Best part of this recipe? If you're using leftovers, it goes together in about 15 minutes the night before, and then bakes in about 45 minutes the next day. Perfect for a weeknight.</span><br />
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<span style="color: #660000; font-size: x-large;">Leftover Strata</span><br />
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<span style="font-size: large;">about 6 cups cubed bakery bread (I used about 1/2 loaf of challah)</span><br />
<span style="font-size: large;">3 cooked italian sausage, cut into small cubes</span><br />
<span style="font-size: large;">2 tbsp butter</span><br />
<span style="font-size: large;">1/2 red pepper, diced</span><br />
<span style="font-size: large;">1 medium onion, diced</span><br />
<span style="font-size: large;">1 c. fresh baby spinach, chopped</span><br />
<span style="font-size: large;"><i>optional:</i> 1/2 c mushrooms, sliced</span><br />
<span style="font-size: large;">1 c. shredded cheese (I used cheddar, you could use gruyere, monterey jack, or swiss)</span><br />
<span style="font-size: large;">6 eggs, scrambled</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Grease an 8X8 glass dish.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a large bowl, toss together the bread cubes and the majority of the cheese.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQbtI40_1vfrBsi37_oBb-a-FD0UEz9jX62JMA4CoR5hRr4VlrXaMqnZS7wQjYNJRWq-AEd9exOi104OMkqZf4zq2YYE4YdYxi_XlbvT40BohubyZAD9A4tjlonRAr1Nqpl_Pc0ikYj86/s1600/IMG_1128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQbtI40_1vfrBsi37_oBb-a-FD0UEz9jX62JMA4CoR5hRr4VlrXaMqnZS7wQjYNJRWq-AEd9exOi104OMkqZf4zq2YYE4YdYxi_XlbvT40BohubyZAD9A4tjlonRAr1Nqpl_Pc0ikYj86/s320/IMG_1128.JPG" width="320" /></a></div>
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Let's be honest - this could be a meal in and of itself</div>
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<span style="font-size: large;">In a medium pan, melt the butter over medium heat and sauté the pepper and onion (and mushroom, if using) for about 10 minutes, or until soft. In the last minute or so, add the spinach and cook until wilted. Add the sausage. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFwIR6nnKJUItIyeNekzHVH2eB6exfZa9GUD91eah-a4foZ4wmI2D-7EsbWPJtHpbSqpOImQp0MdBWl5D1Hu6vTgC8-LjRmV3oL7N7cVMQWmi2bQ4vz_9xhpWomdHc2phLaUZZJ1ccKhL/s1600/IMG_1127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFwIR6nnKJUItIyeNekzHVH2eB6exfZa9GUD91eah-a4foZ4wmI2D-7EsbWPJtHpbSqpOImQp0MdBWl5D1Hu6vTgC8-LjRmV3oL7N7cVMQWmi2bQ4vz_9xhpWomdHc2phLaUZZJ1ccKhL/s320/IMG_1127.JPG" width="320" /></a></div>
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<span style="font-size: large;">Toss the vegetables and sausage in with the bread cubes and cheese, and transfer to the baking dish. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWqe_iISLZ1wfu2GsULuS-mGpFiku_kfFRw_-AeVVrbHomYS_6fUJqsICs5p0ZCVPR4t2u6pSEWvr3htKxiKuueoo_c-LZOyFeqmgZdeJe6MzI2wM_wkW0jYTLWh43T3VSE4taPuUUjkn/s1600/IMG_1129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVWqe_iISLZ1wfu2GsULuS-mGpFiku_kfFRw_-AeVVrbHomYS_6fUJqsICs5p0ZCVPR4t2u6pSEWvr3htKxiKuueoo_c-LZOyFeqmgZdeJe6MzI2wM_wkW0jYTLWh43T3VSE4taPuUUjkn/s320/IMG_1129.jpg" width="240" /></a></div>
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<span style="font-size: large;">Pour the egg mixture over the bread, and top with the remaining cheese. Cover with plastic wrap and refrigerate overnight.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3pm890zl8W8ob75kJ2lTWR7OxsVxC6zq-qPltTcajh4cliqtZodeXVyK-u7mPz7lFQRDESaty_SEdXzuDMyq5FfkSeVxMtm5o2AjDpyDIxYCVHKlW7c6Q9Jt0v32QYVUGp3bvO5yYSnN/s1600/IMG_1131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3pm890zl8W8ob75kJ2lTWR7OxsVxC6zq-qPltTcajh4cliqtZodeXVyK-u7mPz7lFQRDESaty_SEdXzuDMyq5FfkSeVxMtm5o2AjDpyDIxYCVHKlW7c6Q9Jt0v32QYVUGp3bvO5yYSnN/s320/IMG_1131.jpg" width="240" /></a></div>
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Ready and set for tomorrow's dinner!</div>
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<span style="font-size: large;">About 45 minutes before you are ready to cook, remove from the fridge and let come to room temp. (This isn't 100% necessary, but it makes the cooking much more even. If you can't do this, figure the cooking time will be slightly longer). When you are ready to cook, heat the oven to 350 and cook for about 30 minutes, until the edges are browned and the egg is set in the center. </span><br />
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Again, imagine it cooked. There was some serious melting down in the Murphy household, and I forgot to take a picture. Instead have a picture of Lea in her new ballet stuff. <br />
It was very handy to have this dinner to throw in the oven when we got home from dance class.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCZtVPfDSszL6nK37y19OlgRU-TnHNNMpoRr-mdR3WxXuF92FuyX-HeyCrwbDqH4I94nsB2fMQ2YAgyyygZJxXjkjp_6iwU7ks_x3dZU-Jpw3OZb871kjwMfsBOXKhjVMTNp7nHmHNpFW/s1600/IMG_1118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCZtVPfDSszL6nK37y19OlgRU-TnHNNMpoRr-mdR3WxXuF92FuyX-HeyCrwbDqH4I94nsB2fMQ2YAgyyygZJxXjkjp_6iwU7ks_x3dZU-Jpw3OZb871kjwMfsBOXKhjVMTNp7nHmHNpFW/s320/IMG_1118.jpg" width="240" /></a></div>
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*really, anything. You could add fresh tomatoes, leftover asparagus, jarred artichoke hearts, peas, broccoli, whatever floats your boat. This is a good recipe to play around with.<br />
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<br />janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-42037334145215462822012-09-09T19:45:00.000-04:002012-09-09T19:57:20.129-04:0050th Birthday Beans<span style="font-size: large;">We had more plans this weekend than we've had in quite a while. Friday we had the Auf Ruf for my sister and her fiancee. For the non-Jews amongst us, that's the community blessing in temple that happens sometime before your wedding. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDvwpnto-7Jf75Yzp-ZPywffAVeuu7_Y16PlqkwlzV6b5kWy0XynUPKYjH7Dk0hv7nPM3QES5Jy84RhuPE7DF9fkERBv284w7SRLcqy1UPxTz1nt6sL1dUK7IUIQJSj2RkU0CcjDaqBeN/s1600/IMG_1116.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbDvwpnto-7Jf75Yzp-ZPywffAVeuu7_Y16PlqkwlzV6b5kWy0XynUPKYjH7Dk0hv7nPM3QES5Jy84RhuPE7DF9fkERBv284w7SRLcqy1UPxTz1nt6sL1dUK7IUIQJSj2RkU0CcjDaqBeN/s320/IMG_1116.jpg" width="240" /></a></div>
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The children were extremely well behaved and were rewarded by getting ice cream for dinner. What? They ate a carrot after services.</div>
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<span style="font-size: large;">Saturday was a ladies paint-your-own-pottery get together as a pre-wedding thing as well. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8VV30WkSSESBdI5Ef4kjOqK0qnHIrJvy6qYllE4cBw-H4COCA4y6rbTll8TUmCKytxoME_Vpiu8MPEkoSLOQL8TnfIJt9vep21tUwUVHk0jIVKAkjRtokxGyT1v9shNu7SptCeqevZ_3m/s1600/IMG_1119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8VV30WkSSESBdI5Ef4kjOqK0qnHIrJvy6qYllE4cBw-H4COCA4y6rbTll8TUmCKytxoME_Vpiu8MPEkoSLOQL8TnfIJt9vep21tUwUVHk0jIVKAkjRtokxGyT1v9shNu7SptCeqevZ_3m/s320/IMG_1119.jpg" width="240" /></a></div>
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G.G. (Great Grandma) carefully polka-dotting an ice cream dish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mcqO3pd3albUwIiww1YzgySGMrr9Mj8t1_zfr9_Fw4GcQ2sm8YVAQRzAA-QSnHgLg06SlVnALjDUSskQqNoYcI_MIxPAY4Xyxwr74rR8QyDpJe94xkiqpLLMlJuC1yIZ47o4GV_FIeJw/s1600/IMG_1120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5mcqO3pd3albUwIiww1YzgySGMrr9Mj8t1_zfr9_Fw4GcQ2sm8YVAQRzAA-QSnHgLg06SlVnALjDUSskQqNoYcI_MIxPAY4Xyxwr74rR8QyDpJe94xkiqpLLMlJuC1yIZ47o4GV_FIeJw/s320/IMG_1120.JPG" width="320" /></a></div>
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Gail, Lea, and Grandma making works of art. </div>
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<span style="font-size: large;">Saturday night was my brother in law's 50th birthday party. That was a good time. It's always nice to have an excuse to throw a bash with way too much food, and this was an especially good reason. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQ14jqZQTG_3llqcZsjWKNOWh7zPJroNm2xwwlK3wsvQ0BrpOaiLxUHF6_sHRruPh47_BBjgpsxwtSepBOLeMphQI4UG_aI9AqnvXyc8HhU9MIfL1GVrtHdvFh_u00sz-4YWg2Ffmy6wR/s1600/IMG_1122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQ14jqZQTG_3llqcZsjWKNOWh7zPJroNm2xwwlK3wsvQ0BrpOaiLxUHF6_sHRruPh47_BBjgpsxwtSepBOLeMphQI4UG_aI9AqnvXyc8HhU9MIfL1GVrtHdvFh_u00sz-4YWg2Ffmy6wR/s320/IMG_1122.jpg" width="240" /></a></div>
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Happy Birthday, Dan!</div>
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<span style="font-size: large;">The various brothers and sisters-in-law divided up the menu. I was responsible for ribs, baked beans, and cupcakes. The cupcakes were courtesy of my friend <a href="https://www.facebook.com/aimee.weilmeggison" target="_blank">Aimee</a>, who's started up her own cupcake business. We had strawberry margarita cupcakes and salted caramel. They were quite tasty.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I have to admit, I think that my ribs and beans turned out pretty good too. If you're thinking about making baked beans from scratch, and you have a slow cooker handy, definitely try these. I started with <a href="http://www.howsweeteats.com/2012/05/crockpot-bacon-bourbon-baked-beans/" target="_blank">this recipe</a>, and then tweaked it a little; I wanted it a little less sweet, a little less bourbony, (don't worry. Mine were still quite heavy on the liquor) and a little meatier. Mine delivered.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You should know that you need to start these at least a day before you want to eat them. If you're doing the overnight soak for the dried beans, you need to start two days in advance. </span><br />
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<span style="color: #660000; font-size: x-large;">Slow Cooker Bourbon Baked Beans</span><br />
<span style="font-size: large;">1 lb dried navy or cannelini beans</span><br />
<span style="font-size: large;">1 medium onion, medium chop</span><br />
<span style="font-size: large;">1 clove garlic</span><br />
<span style="font-size: large;">2 c water</span><br />
<span style="font-size: large;">3/4 c. your favorite BBQ sauce</span><br />
<span style="font-size: large;">3/4 c. loosely packed light brown sugar</span><br />
<span style="font-size: large;">1/8 c. ketchup</span><br />
<span style="font-size: large;">1/8 c. mustard (I used gouldens)</span><br />
<span style="font-size: large;">2 tbsp maple syrup</span><br />
<span style="font-size: large;">1/2 c. bourbon</span><br />
<span style="font-size: large;">1/4 c. apple cider vinegar</span><br />
<span style="font-size: large;">2 tbsp worcestershire sauce</span><br />
<span style="font-size: large;">1-2 tbsp smoked salt (if you can find it).</span><br />
<span style="font-size: large;">6 pork ribs, sliced apart (I used baby back)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Soak the beans, either using the <a href="http://www.bonappetit.com/tipstools/tips/2008/04/how_to_soak_and_cook_dried_beans" target="_blank">quick soak method</a> or by soaking overnight for about 8 hours.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAh9M0rSsyUI6hRl2Zj6SkmSf-y_ScXeWu0F8G16vNuxkrAS_yEcgcuWY2Rv3ZdHVYOrJE1oRD1NJuDmfieE28rvbxtdYIQaQnSu5ectQSpSO6XyMTr-wo1dHKBQxlcG4ZrTDSmfQV4PCy/s1600/IMG_1110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAh9M0rSsyUI6hRl2Zj6SkmSf-y_ScXeWu0F8G16vNuxkrAS_yEcgcuWY2Rv3ZdHVYOrJE1oRD1NJuDmfieE28rvbxtdYIQaQnSu5ectQSpSO6XyMTr-wo1dHKBQxlcG4ZrTDSmfQV4PCy/s320/IMG_1110.jpg" width="240" /></a></div>
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<span style="font-size: large;">Once the beans have been through an initial soak, drain the water, and refill the pot with fresh water. Boil the beans while you do the rest of the cooking steps.</span><br />
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<span style="font-size: large;">Sauté the onion in a couple tablespoons of whatever fat you prefer (butter, oil, or bacon fat). When the onion is soft and tender, add the garlic and sauté an extra minute or two. Remove from heat.</span><br />
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<span style="font-size: large;">In the slow cooker, mix the rest of the ingredients, excluding the ribs. Then, drain the beans and add them to the liquid mix. Stir in the onions and finally put the ribs in the mix. Cover the slow cooker and cook on low heat for 10 hours. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0UTkZulcKjC1D6x60VcLBww93kzQhW4I3w2QFp6klDSh1A4NJXgoaPtQDiZodeJq9Ts5KNpoQNc9Yl38bhI1eVhjAqzgpfM6_MXYN_pmwodCzpqWeN1g8w9gRHoOCbpYa7FOmtF8WMOtK/s1600/IMG_1111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0UTkZulcKjC1D6x60VcLBww93kzQhW4I3w2QFp6klDSh1A4NJXgoaPtQDiZodeJq9Ts5KNpoQNc9Yl38bhI1eVhjAqzgpfM6_MXYN_pmwodCzpqWeN1g8w9gRHoOCbpYa7FOmtF8WMOtK/s320/IMG_1111.jpg" width="240" /></a></div>
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<span style="font-size: large;">After 10 hours, the beans will likely still look quite liquidy. Remove the lid and let cool for an hour or two. The ribs should be falling off the bones at this point. Remove the bones from the mix and shred the meat that needs shredding. Turn the slow cooker back on, and let cook on low heat again for anywhere for 6-10 more hours. Serve hot.</span><br />
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Imagine there's a picture right here of the finished beans. I forgot.</div>
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<span style="font-size: large;">If you have leftovers, you could always use them like I did tonight, as part of a leftover pulled pork, baked bean, zucchini pizza. Totally delicious. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVPxP49NB7DDu2dYqiPmAalxvLIi3DQsGggRkDLqqkJaWs3GBDrCuv0JUe1ySS2u0TKDoZXCzd14VEE2_TV8I3gweer6E06zn7pFVIdsH3FKTYsyvO2Qo3kGqPsBLec44NcUfDPuuXru8/s1600/IMG_1132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizVPxP49NB7DDu2dYqiPmAalxvLIi3DQsGggRkDLqqkJaWs3GBDrCuv0JUe1ySS2u0TKDoZXCzd14VEE2_TV8I3gweer6E06zn7pFVIdsH3FKTYsyvO2Qo3kGqPsBLec44NcUfDPuuXru8/s320/IMG_1132.jpg" width="240" /></a></div>
<br />janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-30632658519718943542012-08-29T21:11:00.000-04:002012-08-29T21:11:46.963-04:00Back to Work<span style="font-size: large;">So summer was awesome. We swam at the lake, went to Storyland, played on playgrounds, had a family reunion in Maine, went to the Ecotarium, had a different family reunion in New York, went to the beach, went on a Duck Tour, mini-golfed, ate enough ice cream to sink a ship, swam in several pools, did some art projects, saw friends, and managed to get in a trip to the dentist. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">And now we're back at work and school and adjusting. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">So I haven't been cooking-cooking as much as I would like. Tomorrow I'm going out with a friend (horray!), but Pete and the kids are having night-before french toast. I would tell you the recipe for that one, but then I'd have to kill you, and that would be sad. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">But starting again next week there will be some recipes up here, and a lot of them will be stuff that can be prepped the night before (or even a couple of days before) and then stuck in the oven for dinner. It's a real lifesaver for the school year.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Good luck to you and yours as we gear up for fall. </span>janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-30545778110704649052012-08-23T17:34:00.000-04:002012-08-23T17:34:55.785-04:00Second Best is TOTALLY Good Enough<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvKUika1dDGsQfdOevTMZbM9mYY1hDRkh7CvKKuYeFjLUEyFULb2-XO6yR_Bpl9CacpXN0XmXCjuye996qaMsgHIhBVoKEK9F4RGhkzC2sgke0-udBIXg_iyc070hSuR_BnvduInGciDu/s1600/IMG_0889.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtvKUika1dDGsQfdOevTMZbM9mYY1hDRkh7CvKKuYeFjLUEyFULb2-XO6yR_Bpl9CacpXN0XmXCjuye996qaMsgHIhBVoKEK9F4RGhkzC2sgke0-udBIXg_iyc070hSuR_BnvduInGciDu/s320/IMG_0889.jpg" width="320" /></a></div>
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The kids at the Lowell Spinners. It's not Fenway, but at least we got to a game this season!</div>
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<span class="s1"><span style="font-size: large;">I was reading an article on women who chose to bottle feed instead of breastfeed (a choice which I fully support, by the way) and one of the snarky comments on Facebook was something along the lines of “well, I guess if second best is good enough for your kid...” For some reason, in spite of all of the other unsupportive comments attached to the article, this one stuck out for me. Because, you know what? Second best IS good enough for my kids. And I’m willing to bet it’s good enough for yours too.</span></span></div>
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<span style="font-size: large;"><span class="s1"></span><br /></span></div>
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<span class="s1"><span style="font-size: large;">I mean, think about it. Parenting is like the Olympics. Only instead of trying to medal in one event, you’re trying to medal in them all. I want my kids to be smart (scholarship anyone?). But I also want them to be happy. Oh, and healthy. And I want them to be kind, and do their chores without complaining, and get along with each other, and care for children and animals and the environment, and and and and...If they consistently do these things, they’ve won the golds. All of them. </span></span></div>
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<span class="s1"><span style="font-size: large;">But man, is it a lot of work to realize those Olympic dreams. The cooking, and cajoling, and reminders about please-and-thank-you, and bickering between themselves and with their friends, and and and and...If they get a silver, I’m going to go ahead and be pleased that they medaled. And I’m going to feel ok about giving myself a silver in the “My Kids Turned Out Just Fine” competition (there’s always room for improvement). I don’t hear a lot of Olympic announcers saying “Sure, the floor routine was great, but how can she do on slalom canoeing?” Turning out well rounded kids in the truest sense means placing in more than one event, and that is no easy feat.</span></span></div>
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<span class="s1"><span style="font-size: large;">The truth is, we all make choices. Someone’s second best is someone else’s top score. I believe when we can embrace second best, we can be a lot happier because we can realize how much we’re doing right. For example, this morning we woke up in a second best house in a second best town. We could have scrimped and bought a tiny fixer-upper in a town that has a slightly better school system. But we wanted a big yard for the kids to play in, and we didn’t want them to always be the poorest kids in their class. TaDa! Second best it is. And we could have bought a house with a nicer kitchen and a spare bedroom, but then we’d be farther away from work. And again - second best! </span></span></div>
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<span class="s1"><span style="font-size: large;">We have so many second bests - dogs from the pound instead of the purebreed, clothes from Target instead of Hanna Andersen, frozen peas instead of fresh, Disney Princesses instead of the Paper Bag variety, Graco carseats instead of the Britax, it’s all been an exercise in compromise. But they have pets they love, they’re not cold or unshod, they play endless imaginary dress-up games, they are harnessed in according to the law and reasonable standards of safety. </span></span></div>
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<span class="s1"><span style="font-size: large;">Of course there are times when gold is the only acceptable standard. Every single time we get in the car, seat belts are buckled. Every single time they bike off the driveway, helmets are on. 99% of the time, fresh produce is pesticide free. But those are my first choices, not yours. I’m not saying parents should never shoot for the gold, but if you don’t sometimes embrace the silver (or, hell, bronze), I’m pretty sure you’ll go batty. It’s just not realistic or healthy to only accept the best for our kids, because there simply is no objective perfection. The only thing we have to do every single time without fail is make sure our kids know we love them and we’re doing our very best by them. We gold in that, our kids will (silver) medal across the board. And that second best is more than good enough for me.</span></span></div>
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<br />janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-6139260791581194152012-08-15T21:42:00.000-04:002012-08-15T21:42:53.802-04:00A Walk in the Woods<span style="font-size: large;">We're nearing the end of summer, and we've managed to cross most stuff off our fun summer to do list. Hiking, however, lingered until yesterday. There's a great state park about 3 miles from us. If you haven't been to <a href="http://www.mass.gov/dcr/parks/northeast/call.htm" target="_blank">Callahan State Park</a> and you live in the area, you should absolutely go. That goes double if you have dogs, since the whole place is very dog friendly. </span><br />
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<span style="font-size: large;">There's two entrances, and we normally go to one of them (helpful, huh? I just can't remember which one. The North one? The West one?) I'll look it up. Okay, I think that we go to the Millwood Street entrance. That side of the park has some wooded areas, some open fields, and a great little muddy pond that dogs love to swim in. Not our dogs, mind you, as they don't really like other dogs and I'm not about to bring them someplace where they're going to be stressed out and get in a fight. That would be bad doggy parenting. Anyway, this time, we decided to try the other side of the park. It was okay. Much more wooded, and the paths weren't marked as well. </span><br />
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It was as steep as it looks. </div>
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We didn't intentionally color coordinate the lunch bag and the outfit. Swear it.</div>
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<span style="font-size: large;">Most importantly, I learned that if you can't really read a trail map and have a poor sense of direction, don't go hiking someplace new with your children. We had to give up and turn around after about 45 minutes of my saying "I'm pretty sure we're headed in the right direction." But we didn't get hopelessly lost, and we did see some frogs, a snake, and got to pee behind a huge rock. Everyone wins.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Then we got well earned ice cream at <a href="http://www.gerardfarmonline.com/" target="_blank">Gerards</a>, which thankfully reopened. Again, if you live around here, go. And go early, because they close at 6 and the BBQ is really good. </span><br />
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<span style="font-size: large;">So we were hot and tired and I wanted an easy dinner. Grill! Possibly the best thing about the grill is that there are almost no dishes to do after cooking. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Given that, we grill a lot in the summer. But you can only eat so many hamburgers before you want to change things up. These are a little healthier, easy to throw together, and look nice on a plate. </span><br />
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<span style="color: #660000; font-size: x-large;">Greek Turkey Burgers</span><br />
(There has got to be a bad history teacher joke here about Greece and Turkey, but I'm not making it)<br />
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<span style="font-size: large;">1 lb ground turkey</span><br />
<span style="font-size: large;">1/4 cup crumbled feta cheese</span><br />
<span style="font-size: large;">1/4 cup frozen chopped spinach</span><br />
<span style="font-size: large;">1/4 cup breadcrumbs</span><br />
<span style="font-size: large;">10 black olives, chopped (optional)</span><br />
<span style="font-size: large;">1 egg, lightly beaten</span><br />
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<span style="font-size: large;">rolls, lettuce, tomato, and whatever else you like on a burger for serving.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Place all of the ingredients for the turkey burgers in a large bowl and mix with a fork. Try to make sure that everything's well incorporated, without making the turkey too mushy. It's a fine line.</span><br />
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<span style="font-size: large;">Form the mix into patties. I made 6 patties, but if you'd like a slightly more substantial burger, make 5. Make the patties only about 1/2-3/4 inch thick, because you want them to cook all the way through without being charred on the outside.</span><br />
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<span style="font-size: large;">Preheat the grill to medium, and make sure your grates are well oiled. When the grill is hot, place the burgers gently on the grates and let cook for about 6 minutes without disturbing them.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Gently flip the burgers and let cook for another 6 minutes. Check to make sure that the turkey is cooked all the way through.</span><br />
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<span style="font-size: large;">Place on rolls and top as you like. I served with orzo and a salad. </span><br />
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Healthy and yummy.</div>
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<br />janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-83710011412000796152012-08-08T19:19:00.000-04:002012-08-08T19:19:29.825-04:00A perfect marriage.<span style="font-size: large;">Not talking about mine, (although my marriage is quite lovely, thank you). I'm talking about a perfect marriage. The marriage of "noodle" and "cake," where the whole is so much greater than the sum of its parts. Crispy on the outside, pleasantly squishy on the inside, tasty throughout. We were all generally in agreement on this point.</span><br />
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<span style="font-size: large;">I served this with extra tofu, but it would have been better with a vegetable stir fry. Next time.</span><br />
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<span style="color: #660000; font-size: x-large;">Chinese Noodlecake with Tofu</span><br />
<span style="font-size: large;">2 packages of fresh Chinese noodles (wheat, not rice)</span><br />
<span style="font-size: large;">about 6 oz shredded carrots</span><br />
<span style="font-size: large;">1 small onion, finely diced</span><br />
<span style="font-size: large;">1 tbsp minced fresh ginger (or that <a href="http://evenmomhastopee.blogspot.com/2012/07/tall-ships-and-ginger-chicken.html" target="_blank">jarred stuff</a> that's amazing)</span><br />
<span style="font-size: large;">1 package smoked tofu, finely diced</span><br />
<span style="font-size: large;">2 tbsp soy sauce</span><br />
<span style="font-size: large;">2 tbsp hoisin sauce</span><br />
<span style="font-size: large;">2 tbsp cornstarch</span><br />
<span style="font-size: large;">vegetable oil</span><br />
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<span style="font-size: large;">In a large (12-14 inch) nonstick pan on medium heat, sauté the carrots and onions with the ginger until they are soft, but not mushy. Set aside.</span><br />
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Ignore the fact that this is a regular pan. I was trying to multitask.</div>
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<span style="font-size: large;">Turn up the heat to medium-high, put about 1 tbsp oil in the pan, and cook the tofu, turning infrequently, until it is browned and slightly crisped. </span><br />
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You have to cut it up really small, or it won't mix with the noodles.</div>
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<span style="font-size: large;">As it is cooking, mix the soy and hoisin sauces together.</span><br />
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<span style="font-size: large;">Mix the vegetables back in with the tofu, and top with the hoisin-soy mix. Coat well, and remove from heat.</span><br />
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<span style="font-size: large;">Mix the cornstarch with about a tablespoon of water, and stir well, making sure there are no clumps. Add more water, a few drops at a time, until you have a mixture that is slightly thinner than maple syrup.</span><br />
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<span style="font-size: large;">Cook the noodles according to the package directions, making sure not to overcook, and drain well.</span><br />
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<span style="font-size: large;">In a large bowl, toss the noodles with the tofu-vegetable mixture, and quickly toss to coat with the cornstarch (I used two forks to do this).</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat the nonstick skillet over medium-high heat again, and coat with a generous tablespoon of vegetable oil. Place the noodle mixture into the pan and gently press down to make the noodlecake even.</span><br />
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<span style="font-size: large;">Cook on medium-high heat for about 7 minutes, or until you can easily slide a spatula under the noodlecake and lift it up gently. </span><br />
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<span style="font-size: large;">The trick is in flipping the cake over - place a regular dinner plate on top of the pan and flip. It should be inverted onto the plate. Put another tablespoon of oil in the pan, swirl around, and then gently slide the noodlecake back into the pan, uncooked side down. Cook for about 7 minutes.</span><br />
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In an ideal world, one in which I have a gas stove, this wouldn't be so unevenly browned. Alas, electric it is.</div>
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<span style="font-size: large;">Invert back onto the plate, cut into wedges, and serve. </span><br />
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Here we are, with extra tofu and more cucumbers for color. Strongly recommend a quick veggie stir fry instead. </div>
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<span style="font-size: large;">In case you were wondering, which you probably weren't, which is cool I guess, if we're going to roll that way, the <a href="http://www.ecotarium.org/" target="_blank">Ecotarium</a> was awesome. Tomorrow I'll share with you the fantastic not-raw-egg take on pasta carbonara that we had for dinner afterwards. Bacon and carbs, what could be better?</span><br />
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<br />janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-14318893092848875752012-08-07T22:21:00.004-04:002012-08-07T22:21:52.192-04:00Damn BookIn here is a recipe for <span style="color: #660000;">Tandoori Chicken</span> and <span style="color: #660000;">Indian-Spiced Creamed Corn</span>. Just scroll on down.<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I've been cooking. And kid-ing. And all the usual stuff. But I haven't been posting. Mostly because I've been too busy reading the 5th book in the Game of Thrones series. And I'm annoyed because I don't even like it all that much. I'm just about at the middle, and we're starting to get back to the characters that I care about but seriously, Danaerys? Don't care. Yeah, yeah, you're kind and everyone wants to take advantage of you and blood of the dragon yadda yadda. How about hanging out with three people whose names I can keep straight? And while I'm at it, how about everyone just holds on to their original name for more than one chapter? Just tell me what the hell is going on with the Stark children and I'm good.</span><br />
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I'm the most annoying character ever, and yet I just won't die!</div>
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<span style="font-size: large;">I'm sorry to people who actually have some kind of life. You have no idea what I'm talking about. </span><br />
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<span style="font-size: large;">Otherwise it's been good stuff. Quick one night trip with some friends to the beach, and that was great.</span><br />
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We hit the indoor pool while the rainbow came out,</div>
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Dining at their own table,</div>
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Beach day.</div>
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Day two of ice cream.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBSxDXJz_Ipfh1iKFnCKMDMeTxCXUTT_cqXB9o2FLD1rSG5SvAQB9Yy44Aj63jObHU6J8ws3EhYBd-Fb-oTHifq0CZ1F4Gde35hZbZLSrNsEsl6wPmOO3Njp3AdNHpnc2kowp6dZRku6sP/s1600/IMG_0940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBSxDXJz_Ipfh1iKFnCKMDMeTxCXUTT_cqXB9o2FLD1rSG5SvAQB9Yy44Aj63jObHU6J8ws3EhYBd-Fb-oTHifq0CZ1F4Gde35hZbZLSrNsEsl6wPmOO3Njp3AdNHpnc2kowp6dZRku6sP/s320/IMG_0940.jpg" width="320" /></a></div>
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The way home. Think they had fun?</div>
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<span style="font-size: large;">Tomorrow the plan's to hit the </span><a href="http://www.ecotarium.org/" style="font-size: x-large;" target="_blank">Ecotarium</a><span style="font-size: large;">. I've never been; I hope it's fun.</span><br />
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<span style="font-size: large;">So I said that I was going to update about waffles and apples, but I wasn't super crazy about the waffles. Instead we have Tandori Chicken with Indian-Spiced Creamed Corn (served with naan and sliced cucumbers). It was good and easy.</span><br />
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<span style="color: #660000; font-size: x-large;">Tandori Chicken</span><br />
<span style="font-size: large;">3 boneless skinless chicken breasts</span><br />
<span style="font-size: large;">1 small container plain greek yogurt (I like Fage)</span><br />
<span style="font-size: large;">about 2 tbsp tandori seasoning*</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cut the chicken into about 1 inch chunks.</span><br />
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<span style="font-size: large;">Stir the tandoori seasoning into the yogurt and mix well. Stir the chicken into the yogurt mix and make sure it's thoroughly coated. It can sit anywhere from 15 minutes to overnight.</span><br />
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This is me, forgetting to take pictures as I go and attempting to make it up after the fact.</div>
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<span style="font-size: large;">Heat a grill to high heat and make sure it's well oiled. </span><br />
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<span style="font-size: large;">Thread the chicken onto 4 skewers and cook, turning once, for about 7 minutes per side.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruPJt4Z2k8dY1sNhJ-qALgOZwBjoi6vk7Sqc8mBa8_ELveww6OmWO39z6KqTqEyu_lHPLtFZaIcWWDMOKr6pj-N6y0Y_UfBhm4SETcFn8GMqMpDWMyXq120GRinQNVfqPTGBk3XDchi9Z/s1600/IMG_0556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhruPJt4Z2k8dY1sNhJ-qALgOZwBjoi6vk7Sqc8mBa8_ELveww6OmWO39z6KqTqEyu_lHPLtFZaIcWWDMOKr6pj-N6y0Y_UfBhm4SETcFn8GMqMpDWMyXq120GRinQNVfqPTGBk3XDchi9Z/s320/IMG_0556.JPG" width="320" /></a></div>
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Umm, raw chicken.</div>
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">Serve either on or off the skewers.</span><br />
<br />
*I really like <a href="http://www.urbanaccents.com/spice-blends-punjab-red-tandoori-p/1527.htm" target="_blank">this one</a> that I got at Whole Foods. That said, I kind of want to punch myself in the face for using a spice by a company called "Urban Accents." <br />
<br />
<span style="color: #660000; font-size: x-large;">Indian-Spiced Creamed Corn</span><br />
<br />
<span style="font-size: large;">I know that in an ideal cooking world all corn dishes are made with corn fresh off the cob. I never like to spend the time and always cheat and use frozen corn. </span><br />
<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRuNEItZKTHNCQ9F7V01rp88pywLxbfVMU9CA6aJpo8GMt85SbDH_Mlmvd97WxbinQUnwhltNTEAcPNY2Z9Fpd-VidEX2a2spvKaXfKGRz5mvx9BxOUqnRHPfFc3C64wPfab1BGUa2Gxa/s1600/IMG_0551.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRuNEItZKTHNCQ9F7V01rp88pywLxbfVMU9CA6aJpo8GMt85SbDH_Mlmvd97WxbinQUnwhltNTEAcPNY2Z9Fpd-VidEX2a2spvKaXfKGRz5mvx9BxOUqnRHPfFc3C64wPfab1BGUa2Gxa/s320/IMG_0551.JPG" width="320" /></a></div>
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Good enough for me!</div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 12 oz package frozen corn, thawed</span><br />
<span style="font-size: large;">1 small onion, diced fine</span><br />
<span style="font-size: large;">2 garlic cloves, minced</span><br />
<span style="font-size: large;">about 1/3 c 1/2 and 1/2</span><br />
<span style="font-size: large;">4 tbsp butter, softened</span><br />
<span style="font-size: large;">1 tsp garam masala spice mix*</span><br />
<span style="font-size: large;">olive oil for sauteeing</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">On low heat, saute the diced onion and the minced garlic until the onion is translucent. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoSUcWp6HxdW62vGJqUO5z_5yg8lHkb5mMiDeph7J3XsY0oFix24WIpZsM8s4HVtFWFnAnHL5hxzb7lfny70vWsIjS192v1229EdWg8h4si3GxwDVI-RMhyOsZXcG-3CCcUOGMR7CXPXF/s1600/IMG_0550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuoSUcWp6HxdW62vGJqUO5z_5yg8lHkb5mMiDeph7J3XsY0oFix24WIpZsM8s4HVtFWFnAnHL5hxzb7lfny70vWsIjS192v1229EdWg8h4si3GxwDVI-RMhyOsZXcG-3CCcUOGMR7CXPXF/s320/IMG_0550.JPG" width="320" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add a little less than 1/2 the package of corn, and set aside.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a Cuisinart or using a hand-held blender, puree the rest of the corn, adding 1/2 and 1/2 to your desired thickness.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8JTgmXiIRS4lflhaj3qKjAU804dpD0YrL5CJDmZpxyFEnGSWVCvk8-PxM5PJvDstndV6Bp2HKI7vG5RTHp7cXWNJVoqrP0OWOD8DV9OcfPQ_VMhc-HSCKNh5XJQRlsaX2pSpEaVpX9mj/s1600/IMG_0553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8JTgmXiIRS4lflhaj3qKjAU804dpD0YrL5CJDmZpxyFEnGSWVCvk8-PxM5PJvDstndV6Bp2HKI7vG5RTHp7cXWNJVoqrP0OWOD8DV9OcfPQ_VMhc-HSCKNh5XJQRlsaX2pSpEaVpX9mj/s320/IMG_0553.JPG" width="320" /></a></div>
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I took like 9 pictures. There was no way to make this not look like sludge.</div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Mix the corn and onion mixture with the pureed corn and place in a greased 8X8 baking dish. Top with a splash more 1/2 and 1/2 and put in a 350 degree oven until it's warm (at least 15 minutes, but it's forgiving. If you'd like to make it before putting the chicken on the grill, that's probably ok. Just check to make sure it's not too dried out before serving).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7mLFT54AQJjuY5DEG0pPYDyNrvvTc8kIlfm8Pg_hyuWYcqkY-Jehm4YWpEqvFukWJfM27YFBIXjThv7pcG3Ad82sB-CJTHkVjAm6OQQydTJiLV4JkCYaqVnq3O_g2Aheh4xwEAC_H3-v/s1600/IMG_0555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg7mLFT54AQJjuY5DEG0pPYDyNrvvTc8kIlfm8Pg_hyuWYcqkY-Jehm4YWpEqvFukWJfM27YFBIXjThv7pcG3Ad82sB-CJTHkVjAm6OQQydTJiLV4JkCYaqVnq3O_g2Aheh4xwEAC_H3-v/s320/IMG_0555.JPG" width="320" /></a></div>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">As it heats, mix the garam masala and the butter.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">When serving, top the corn with the spiced butter (you can do this on individual plates or on the whole dish, depending on the taste preferences of those with whom you are dining).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFRg_RnrUasj4b1LCPLIhWvhFxnEqnbRBjcvkL9Q16KOIVzI2u32ryUC0qm15mlg8cgu-KbGmWkMqOnQi5EYc54FIf3Nkx3oTKdWOdlA4oNsTKHsSAy3-0p3bN0_RcoDGHkkFNEORXuxI/s1600/IMG_0558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFRg_RnrUasj4b1LCPLIhWvhFxnEqnbRBjcvkL9Q16KOIVzI2u32ryUC0qm15mlg8cgu-KbGmWkMqOnQi5EYc54FIf3Nkx3oTKdWOdlA4oNsTKHsSAy3-0p3bN0_RcoDGHkkFNEORXuxI/s320/IMG_0558.JPG" width="320" /></a></div>
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I'll get better at remembering "plating" pictures. </div>
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I just lied to you, internet.</div>
<span style="font-size: large;"><br /></span>
* This does not have to be Urban Accents brand. Ugh. I'm suffering from inadvertent-hipster self loathing. <br />
<br />
<span style="font-size: large;">Look what I found as I was uploading pictures for this post. Looks like someone got his hands on my camera. Sherman Klump, is that you?*</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAI92XZzllf6dPzoMttRFlVG4EHItvnef7k7530j4e_i34j2M0OpZ3LRaa9My9WJeqZDCu7FNYk9JR8mJ1wAcekfk2MVHcKSg2QwhIaTbLjEywdUaTXAL5WMRMW6zcpfU_urUtKrRGBlJI/s1600/IMG_0510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAI92XZzllf6dPzoMttRFlVG4EHItvnef7k7530j4e_i34j2M0OpZ3LRaa9My9WJeqZDCu7FNYk9JR8mJ1wAcekfk2MVHcKSg2QwhIaTbLjEywdUaTXAL5WMRMW6zcpfU_urUtKrRGBlJI/s320/IMG_0510.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-9FDiF-0Mt0nLB0OIyoglpk7LdgGXRcZBNo_OEi-RsMzRgPpeUicfrr1RhjZ8jg37owaU49_WH4I2VEGnFisNY9ehh1dmFbzKh78EYkHRuudFpzbc3skcxrCSftDeqyG6ilDZ2EsvabS/s1600/IMG_0544.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-9FDiF-0Mt0nLB0OIyoglpk7LdgGXRcZBNo_OEi-RsMzRgPpeUicfrr1RhjZ8jg37owaU49_WH4I2VEGnFisNY9ehh1dmFbzKh78EYkHRuudFpzbc3skcxrCSftDeqyG6ilDZ2EsvabS/s320/IMG_0544.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQ8Fpi1Ou1rsIg5QXcJ38pSU7RPqL20LZOoz2EtwgNGvxd4io8RqAvk-LG_fAdBoKOp1myityYnghSlwv4hJ5jIsbNiirxU2khLi4NXUx7VpxvKopy1MLo3quML2v7-ygX_YAWl8L3Yvc/s1600/IMG_0511.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcQ8Fpi1Ou1rsIg5QXcJ38pSU7RPqL20LZOoz2EtwgNGvxd4io8RqAvk-LG_fAdBoKOp1myityYnghSlwv4hJ5jIsbNiirxU2khLi4NXUx7VpxvKopy1MLo3quML2v7-ygX_YAWl8L3Yvc/s320/IMG_0511.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZSL6gfoicTlEHY4bfEZr1ziWp7Mi5JjHnUpM3YdLIyjMtOr_38KugGaV8Gf2Oe_cuIGAVXsPJaaGVYwRWVaaPyH7fuo_tw_GGaFdxgZh81ZN3voq1x8R1eqy15I8k5pxtO3H1RvjeSvD/s1600/IMG_0519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZSL6gfoicTlEHY4bfEZr1ziWp7Mi5JjHnUpM3YdLIyjMtOr_38KugGaV8Gf2Oe_cuIGAVXsPJaaGVYwRWVaaPyH7fuo_tw_GGaFdxgZh81ZN3voq1x8R1eqy15I8k5pxtO3H1RvjeSvD/s320/IMG_0519.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-jQGAwOIwxREE6sy4V1Q9vl1CDh9HJq3u66AzrVtdcZVUVej2Qt1GxvIjwRr1lAHmq_CPNIIfODLCccZCw8Fhk3pMqm1_z3PuNgloDTFib5VFcd4GEC7p9REO-YEqrOaO7NL_Jfe013j/s1600/IMG_0518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-jQGAwOIwxREE6sy4V1Q9vl1CDh9HJq3u66AzrVtdcZVUVej2Qt1GxvIjwRr1lAHmq_CPNIIfODLCccZCw8Fhk3pMqm1_z3PuNgloDTFib5VFcd4GEC7p9REO-YEqrOaO7NL_Jfe013j/s320/IMG_0518.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHsZlkpd1NYTSoa8MSEqwgE9o60HRBFyk0DKEmLiyvFaPGu2DxW5vWYif3JC0WvYYWnlb_ymTgG6398Hn-bhBfY0VYNt6EvwOrbJMyHKbHw-3uM459Yqa2uOmmh_URJS5K4IBxDy3Vku3/s1600/IMG_0515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwHsZlkpd1NYTSoa8MSEqwgE9o60HRBFyk0DKEmLiyvFaPGu2DxW5vWYif3JC0WvYYWnlb_ymTgG6398Hn-bhBfY0VYNt6EvwOrbJMyHKbHw-3uM459Yqa2uOmmh_URJS5K4IBxDy3Vku3/s320/IMG_0515.JPG" width="320" /></a></div>
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<br />
*ugh, more self-loathing. I can't believe I just referenced one of the worst Eddie Murphy movies ever. This needs to stop.<br />
<br />
<span style="font-size: large;">Alright, this was good. It's been fun catching up. And tomorrow I'll post the noodlecake with tofu recipe that was also super easy and everyone liked. </span><br />
<br />
<br />
<br />janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-74662169610734902202012-07-31T22:13:00.000-04:002012-07-31T22:15:52.944-04:00What We Ate in Maine<span style="font-size: large;">Everything. We ate everything in Maine. </span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Get all the Murphy boys and their families together and I think there are about 400 people total. Okay, maybe my estimates aren't the most accurate, but when you toss in the visiting friends and put everyone all together, I don't think that I'm that far off. And there was much fun to be had. And there was lots of eating.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCcMZxirKCGG2XU9J1o3XP2_VKOdivxmzaL9yYt0gnhLcbydtRM2gmKEKefZSny19dxFfsrqGBRyAhKmcER0-veojH6fmWWbbCRkKeiUrUIjGt1RFiLnih4NTujrYz7YslRytnbmP8jQu/s1600/IMG_0840.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTCcMZxirKCGG2XU9J1o3XP2_VKOdivxmzaL9yYt0gnhLcbydtRM2gmKEKefZSny19dxFfsrqGBRyAhKmcER0-veojH6fmWWbbCRkKeiUrUIjGt1RFiLnih4NTujrYz7YslRytnbmP8jQu/s320/IMG_0840.jpg" width="320" /></a></div>
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we also had beautiful sunsets, great times on the beach, adventures in minigolf and Old Orchard amusement park, and fun times with the Murphy ladies. </div>
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But we're talking food here.</div>
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">We ate at </span><a href="http://congdons.com/" style="font-size: x-large;">Congdon's Donuts</a><span style="font-size: large;"> which have the best donuts ever, and their bacon isn't too bad either.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">We ate delicious meals prepared by the various and sundry Murphy families - chicken noodle casserole that actually tasted like chicken and noodles and vegetables (yum!), American chop suey which was as good as always, chicken parm for a crowd over pasta, BBQ chicken and marinated steak that I went back for more than once. I made tacos that, not to toot my own horn, were pretty tasty.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">The last night we ate s'mores, and then, realizing that there was <a href="http://giffordsicecream.com/flavors/retail-locations/maine-lobster-tracks/">Lobster Tracks</a> ice cream left, we ate that too. </span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">I am not getting on the scale for many weeks.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">And one night many of the grown ups ate lobster. Or as I like to call it, cockroach of the sea. Guess who didn't eat lobster?</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Since, in spite of our best eating efforts, there were many a leftover, I made leftover pizza for those of us who were going to take a pass on the bottom dwellers. And I made cheese pizza for the kids.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTMXYOi6Bc6rE6euJDQYyEvRMzV1Buk-5us9tCLuyrF8gkptSi3ckAN3NhghukXPd1-QTMaENtIH4V_mF_JOBnJAYYQzzMWHYmCHfkft9bosn-pmwJnV1x4CqOYbpPRr3rK5UctnCe1nR/s1600/IMG_0875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTMXYOi6Bc6rE6euJDQYyEvRMzV1Buk-5us9tCLuyrF8gkptSi3ckAN3NhghukXPd1-QTMaENtIH4V_mF_JOBnJAYYQzzMWHYmCHfkft9bosn-pmwJnV1x4CqOYbpPRr3rK5UctnCe1nR/s320/IMG_0875.JPG" width="320" /></a></div>
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The pizza that got a little burnt is not pictured. Not to worry, it was still eaten.</div>
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<br />
<span style="color: #660000; font-size: x-large;">Leftover BBQ Chicken Pizza</span><br />
<span style="font-size: large;">1 package pizza dough (I'll get my homemade recipe on here someday)</span><br />
<span style="font-size: large;">1 leftover breast of BBQ chicken, sliced thin</span><br />
<span style="font-size: large;">about 1/2 cup leftover grilled vegetables (we had peppers and onions) diced</span><br />
<span style="font-size: large;">1 cup shredded cheddar cheese</span><br />
<span style="font-size: large;">1 cup shredded mozzarella cheese</span><br />
<span style="font-size: large;">BBQ sauce* for drizzling (I think I used about 1/2 cup, but just have the bottle handy)</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Preheat the oven to 425</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Let the store bought dough rest on the counter for at least an hour. It really needs to come to room temp before it's willing to be stretched. Once it is pliable, grease a pizza pan (I used 12 inch, but 14 inch would have been fine), stretch the dough to fill the pan, and then let it rest again. It will probably contract. Give it about 10 minutes, stretch it again to the edges, then lightly brush with olive oil all over (or spray with olive oil cooking spray).</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Drizzle a few lines of BBQ sauce in a zig zag pattern on the dough, then layer 1/3 of the cheddar and 1/3 of the mozzarella cheese on top of the BBQ sauce.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Place the sliced chicken on top of the cheese, and zig zag a few more lines of BBQ sauce. Top with 1/3 of the cheddar and 1/3 of the mozzarella.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Finally, sprinkle the chopped veggies on top, put a little more BBQ sauce in the spaces that don't have any, and top with the rest of the cheese.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Bake for about 20 minutes, or until the crust is browned (I always lift up a corner of the crust and check the bottom. It should look lightly browned as well).</span><br />
<span style="font-size: large;"><br /></span><br />
*As far as I'm concerned KC Masterpiece is the best BBQ sauce out there. I understand that some people wrongly prefer Sweet Baby Rays. I'm sure whatever you use will be fine. But if you're on the fence, go with KC Masterpiece.<br />
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<span style="color: #660000; font-size: x-large;">Leftover Steak and Gorgonzola Pizza</span><br />
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<span style="font-size: large;">This was really good. Worth making an extra steak if you're grilling.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">1 package pizza dough</span><br />
<span style="font-size: large;">about 2 cups leftover marinated grilled steak sliced thin and cut into bite sized pieces (probably about a 12 oz steak, but it would depend on your cut of meat)</span><br />
<span style="font-size: large;">2 cups baby spinach, sliced into ribbons OR 2 cups arugula</span><br />
<span style="font-size: large;">3/4 c crumbled gorgonzola cheese</span><br />
<span style="font-size: large;">1 1/2 cups shredded mozzarella</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Do that thing with the pizza dough that I described above until it's ready to be topped.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Put the spinach or arugula over the center of the pizza dough (in lieu of sauce) and either coat with a light coating of olive oil or spray with olive oil cooking spray.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Top the greens with about 1 cup of the mozzarella cheese.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Place the cut steak on top of the mozzarella, and then top that with the remaining mozzarella and the gorgonzola.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Bake for about 20 minutes, making sure the crust is browned all over. </span><br />
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<span style="font-size: large;">Dammit. Now I want pizza.</span><br />
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Coming tomorrow...waffles, apples, and maple buttermilk syrup.janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0tag:blogger.com,1999:blog-4958092403089595926.post-76482942508014854102012-07-15T21:20:00.000-04:002012-07-15T21:20:48.871-04:00Why I Don't Spank My Kids (even when I really want to)<span style="font-size: large;">I've been having a good time with the kids lately, but you know, sometimes they piss me off. And in those moments, when I'm yelling and they're not listening and I'm tripping on Legos and all manners of nonsense, I really really want to deck them. But I don't. Here's a piece I wrote for offbeatmama.com about why. (Waiting to hear back if it'll be published - if it is, I'll update).</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">PS - more recipes and whathaveyou coming soon. It's been too damn hot to cook.</span><br />
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<h3 style="text-align: center;">
<span style="color: #660000; font-size: large;">Their Own Bodies</span></h3>
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<span style="background-color: white; font-size: large;">I love my kids’ belly buttons.</span><span style="background-color: white; font-size: large;"> </span><span style="background-color: white; font-size: large;">I often point to them and say “Do you know why this spot is special?”</span><span style="background-color: white; font-size: large;"> </span><span style="background-color: white; font-size: large;">“Yes,” they reply.</span><span style="background-color: white; font-size: large;"> </span><span style="background-color: white; font-size: large;">“It’s where we were attached,” although as they get older they say it with less enthusiasm than when they first learned of the magic of that spot.</span><br />
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<span class="s1"><span style="font-size: large;">However, as they age, that belly button gets more and more important to me. At one point, now years ago, our bodies were the same. They were a part of me, and I was a person who ate for two, wore a seatbelt that wrapped around us both, and had clothes that were built to hold four arms and four legs. But then they were born, the cord was cut, and our anatomies separated. I had made people, and now they had their own bodies. </span></span></div>
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<span class="s1"><span style="font-size: large;">This is, to quote our esteemed Vice President, a big fucking deal. As people, we get one body, and, as a feminist, it is damn important to me to claim total ownership of mine. If my body had been created 500 years ago, it would have been something to be traded for more wealth for my family. If it had been created 200 years ago, it would have been something that my parents could have sent off to work, but it never would have reaped the rewards. It my body had gotten married 50 years ago, my husband could have used it for sex whenever he wanted, as there was no such thing as marital rape. Not anymore. The best thing that I can ever do for my children is to give them autonomy over themselves. I want my daughter especially, who came into a world that legally accepts her body has her own, but sends messages all the time that reject that truth, to fill out her skin with a personal spirit that is impermeable. </span></span></div>
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<span class="s1"><span style="font-size: large;">She will need to know that having one’s own body is an incredible responsibility. Having a body is hard work. You have to nourish it properly. You have to protect it from harm. You have to learn what makes it feel good and what makes it feel bad. It is hard to learn all the ways to do that, and there’s plenty of cajoling on my part. Autonomy doesn’t automatically mean enlightenment. Responsible ownership must include education - seatbelts and bike helmets must be worn, vegetables need to be eaten, hands must be held in busy parking lots, hair must be brushed. I insist that she do these things not to assert dominance over her (despite her frequent protestations over the hair brushing especially) but because, as her mother, it is my job to teach her how to care for the frame that her persona will inhabit for her entire life.</span></span></div>
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<span class="s1"><span style="font-size: large;">Because having her own body is a privilege. I want her to discover that her body is capable of amazing things. I want her to feel the power that comes with a sense of total control over her own private and finite space in the world. The sense of satisfaction that comes with enthusiastic consent, and the feeling of self worth that comes with a firmly stated “no.” The ability to exercise that control over her anatomy is one that comes with time, but it is her birthright. </span></span></div>
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<span class="s1"><span style="font-size: large;">This is why, in spite of the fact that she is sometimes rude, disobedient, inclined to make poor choices, and can be downright infuriating, I will never spank my daughter. Spanking is one person saying to another “I am in charge of your body, and I will do with it what I want.” The essence of spanking is not pain; it is a total lack of permission. I believe that you can spank your children without hurting them physically, and I believe that spanking can curb some very troubling behavior. Yet as a sex-positive feminist, I know it would be wrong to violate my basic belief in the power of consent.</span></span></div>
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<span class="s1"><span style="font-size: large;">I would be heartbroken if my daughter found it acceptable for someone who loves her to hit her; even more so if she believed that someone _should_ hit her out of love. But if I am allowed to hit my daughter because I’m bigger and I’m mad, why isn’t her high school date? If it’s okay for me to hit her when I’m right and she’s wrong, why isn’t her spouse? If she cannot control what happens to her butt when I’m smacking it, when does she earn that right? How will she learn that it’s hers so she can feel confident stomping on the foot of that asshole grabbing it on the train? Equally important, I want her to know when her body wants to say “yes,” (to the ear piercing, to the doughnut, to sex) and I want her to feel a sense of ownership so she can say yes responsibly and enthusiastically. </span></span></div>
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<span class="s1"><span style="font-size: large;">I can’t unequivocally give my kids a whole lot. But after 9 months of sharing mine, their bodies are their own. Every time I look at those adorable little belly buttons I am reminded of that fact. And while I often want to “eat them up, I love them so,” I know I cannot. However, I can marvel at all of the things that they can do with their spirited, gorgeous, energy-filled physiques, and relish the fact that I created amazing things that can now stand on their own two feet.</span></span></div>
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<br />janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com3tag:blogger.com,1999:blog-4958092403089595926.post-23718563404120267682012-07-07T22:21:00.000-04:002012-07-07T22:21:44.893-04:00Dinner Date: Short Ribs and Other Good Stuff<span style="font-size: large;">I really should have called this post: "How to impress a date without really working hard," but there's a lot of ways to do that, and frankly, some of them are much more fun than short ribs. But as far as impressing someone with your cooking prowess, this is totally the way to do it.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">The whole dinner was the short ribs served over buttered grits and a grilled beet salad. But of all of those things, the only thing that really required a recipe was the short ribs, and I'll toss in a dijon vinaigrette for the salad (in case you're the make-your-own-dressing type). </span><br />
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<span style="color: #660000; font-size: x-large;">Beer Braised Short Ribs</span><br />
note: most of my recipes serve 4, this served two, but it could easily be doubled<br />
<span style="font-size: large;">1.5 lbs beef short ribs, bone in</span><br />
<span style="font-size: large;">olive oil for searing</span><br />
<span style="font-size: large;">1 onion, medium size dice</span><br />
<span style="font-size: large;">2 bottles of dark beer (I used Long Trail doublebag, but that's only because it's what we had in the house.)</span><br />
<span style="font-size: large;">1/2 tsp dried thyme</span><br />
<span style="font-size: large;">2 tsp dijion mustard</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Preheat the oven to 325</span><br />
<span style="font-size: large;">In an oven safe pot with a lid </span>(I used my dutch oven - thanks Rachel Brill!)<span style="font-size: large;">, heat about 2 tbsp olive oil to high heat and then brown the short ribs on the meaty side (this takes about 2 minutes). Remove the ribs to a plate.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjybZF-6YNCAWkaomOqIdywbRp7_LJLksVrwkwREmne19xVHKBTDxIJSPVYXIyvXSiQADK3D7YI8kij9JmSDH9exbresTFwmON_u6hV0hpl2B4Z40V9YI8Mgcbxer0MupoODjB7rAoh07ee/s1600/IMG_0677.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjybZF-6YNCAWkaomOqIdywbRp7_LJLksVrwkwREmne19xVHKBTDxIJSPVYXIyvXSiQADK3D7YI8kij9JmSDH9exbresTFwmON_u6hV0hpl2B4Z40V9YI8Mgcbxer0MupoODjB7rAoh07ee/s320/IMG_0677.JPG" width="320" /></a></div>
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<span style="font-size: large;">Put the onions in the pot, lower the heat to medium, and cook for a couple of minutes until they begin to brown around the edges.</span><br />
<span style="font-size: large;">While the onions are browning, drink some of one of the beers. Seriously, you only need about 1 3/4 beers for this recipe, and it's a shame for it to go to waste. If you wanted to go ahead and drink half a beer, that would be ok too. </span><br />
<span style="font-size: large;">Once the onions have started to brown, remove the pot from the heat, pour in what's left of the beer, and stir in the thyme and mustard. </span><br />
<span style="font-size: large;">Put the short ribs back in the pot, cover, and place in the oven and forget about them for about 2 hours </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnB30pBQv-S4N0gkR5MjXdHEfgUUoabk2IJJY3Eqk7QVtphnYpp_9g3KvQLaq_pHW8lFsKNX53Bicv0LyyKagtt6CF-FosuKV8-9uF6Lth7ptkOmj7b5sfPLJg8hQIWkM636-CeCPwUtjQ/s1600/IMG_0678.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnB30pBQv-S4N0gkR5MjXdHEfgUUoabk2IJJY3Eqk7QVtphnYpp_9g3KvQLaq_pHW8lFsKNX53Bicv0LyyKagtt6CF-FosuKV8-9uF6Lth7ptkOmj7b5sfPLJg8hQIWkM636-CeCPwUtjQ/s320/IMG_0678.JPG" width="320" /></a></div>
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<span style="font-size: large;">(this is very forgiving - two hours, two and a half... Just check after about 2 to make sure there's still enough liquid in the pot. If not, add a little more beer, water, whatever). </span><br />
<span style="font-size: large;">When you're ready to serve, cut the short ribs off the bone and into about 1 inch pieces, and serve with the onions left from the gravy. </span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">If you want to serve with the grilled beets and grits...</span><br />
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<span style="color: #660000; font-size: x-large;">Grilled Beet and Wilted Lettuce Salad with Dijon <span style="background-color: white;">Vinaigrette</span></span><br />
<span style="font-size: large;">1 bunch beets, peeled, sliced about 1/4 inch thick</span><br />
<span style="font-size: large;">1 head romaine lettuce, cut in quarters</span><br />
<span style="font-size: large;">6 tbsp olive oil, divided</span><br />
<span style="font-size: large;">3 tbsp white balsamic vinegar</span><br />
<span style="font-size: large;">1 tsp dijon mustard</span><br />
<span style="font-size: large;">salt and pepper to taste</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Preheat the grill to medium high.</span><br />
<span style="font-size: large;">Place sliced beets in a grill basket and toss with 2 tbsp olive oil.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSHOLoC1gqkk-UCTEFSyBAnCHmBxASx2M7xw4tCcZPB-KhYLCzF1UYKPeU24jJFgvpCixU3RRIN_fIicI_StzUvQJ5VAoRVCzHS24sKImnMxdHeyqwEHKAJLcGxQS3rxL4J8lArGrvHiy/s1600/IMG_0679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSHOLoC1gqkk-UCTEFSyBAnCHmBxASx2M7xw4tCcZPB-KhYLCzF1UYKPeU24jJFgvpCixU3RRIN_fIicI_StzUvQJ5VAoRVCzHS24sKImnMxdHeyqwEHKAJLcGxQS3rxL4J8lArGrvHiy/s320/IMG_0679.JPG" width="320" /></a></div>
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These beets were stripey. And delicious.</div>
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<span style="font-size: large;">Grill, turning occasionally, about 30 minutes</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">As they're grilling, make the dressing by combining the rest of the oil, vinegar and mustard.</span><br />
<span style="font-size: large;"><br /></span><br />
<span style="font-size: large;">Right before you're ready to serve dinner, spray each of the quartered romaine heads with cooking spray, and place on the grill for 2 minutes. </span><br />
<span style="font-size: large;">Remove from the grill, plate the lettuce and beets, and drizzle with the dressing.</span><br />
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<span style="color: #660000; font-size: x-large;">Grits</span><br />
<span style="font-size: large;">I'm not going to tell you how to make grits. Buy a container of instant grits. Cook them according to the directions on the box (although I do prefer to cook them a little more slowly and covered, but that's only because it's more forgiving, timewise). Stir in a little butter at the end of the cooking. </span><br />
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<span style="font-size: large;">Top with the short ribs, serve with the beet salad, and realize that something that took two hours of mostly hands off cooking can be eaten in about 10 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkDLdbxMVW_ysIRZ37qQ9s4yKJLNJq4Uu6SOqOE4Trm6vNWYEKf6VlC_MeG6VOB543ZECKxtDh4jKKg1yPcRys3fgh8dNii51bMixtB1VGeqj-ol1pZChbFfgWqXMBbdXiIv42MS_mMbQ/s1600/IMG_0681.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkDLdbxMVW_ysIRZ37qQ9s4yKJLNJq4Uu6SOqOE4Trm6vNWYEKf6VlC_MeG6VOB543ZECKxtDh4jKKg1yPcRys3fgh8dNii51bMixtB1VGeqj-ol1pZChbFfgWqXMBbdXiIv42MS_mMbQ/s320/IMG_0681.jpg" width="320" /></a></div>
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This picture is upside down. No idea how that happened.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4LgBDMKt0rBn7G8gKNRmgL_8FlV4auh0C04XEmKNAG7v9PM10W2OULReyi2YBN_ET3ytdhsJtiPgJ2tJe8hQBBFOiyAFVHRDTjmYXUF6UhwsLM_x_38vVGKT49IoXYisBU-KgZaFalRD/s1600/IMG_0682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4LgBDMKt0rBn7G8gKNRmgL_8FlV4auh0C04XEmKNAG7v9PM10W2OULReyi2YBN_ET3ytdhsJtiPgJ2tJe8hQBBFOiyAFVHRDTjmYXUF6UhwsLM_x_38vVGKT49IoXYisBU-KgZaFalRD/s320/IMG_0682.JPG" width="320" /></a></div>
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Dining al fresco. </div>
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<span style="background-color: white;"><span style="font-size: large;">Which leaves you a lot of time for the rest of your date...</span></span>janehttp://www.blogger.com/profile/07496399426934757044noreply@blogger.com0