Tuesday, December 21, 2010
Monday, December 13, 2010
Wednesday, December 8, 2010
Wednesday, November 17, 2010
Tuesday, November 16, 2010
Thursday, November 11, 2010
I'm in love with this performance....it shows her innocence, nervousness and what a true star she really is! What do you think?
Wednesday, November 10, 2010
Wednesday, November 3, 2010
Wednesday, October 6, 2010
Wednesday, September 29, 2010
Thursday, September 23, 2010
Wednesday, September 22, 2010
Monday, September 20, 2010
Friday, September 17, 2010
Wednesday, September 15, 2010
Friday, September 10, 2010
Friday, September 3, 2010
I love you. You are the sunshine in my day, everyday. I love being your mother. I never knew LOVE before you. I love when you say (in your "sad" voice) "maaama". I love it when I say "Close your eyes" - you wince at me and pretend you're sleeping.
I was feeling like a very proud mother this morning and wanted to let you know this.
Keep bringing the joy you bring into our lives everyday. You are truly angelic. I am so very lucky.
Love you baby,
Thursday, September 2, 2010
· 2 pieces dried pineapple, for garnish before baking
· 1 cup dark Jamaican rum, optional
· 2 cups all -purpose flour
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· ¼ teaspoon salt
· 1 ½ sticks unsalted butter, at room temperature
· 1 cup sugar
· 2 large eggs, at room temperature
· 1 cup sour cream
· 1 teaspoon vanilla extract
· ¾ teaspoon finely minced orange zest
· ¾ cup sweetened coconut flakes
Place the pineapple in a small saucepan and pour the rum over it. If you are not using the
rum, pour in 1 cup water (preferably spring water). Bring to boiling, the allow the
pineapple to cool in the liquid for about 30 minutes. Drain the pineapple. (If you are
using rum, after draining, either discard it or reserve it for another use.) Pat the pineapple
dry with paper towels, reserve 12 pieces, and roughly chop the remainder and set aside.
Preheat the oven to 350°F. Thoroughly butter the TOP of a 12-muffin pan. (This is to
ensure easy release of muffins after baking.) Place paper liners in the 12 muffin cups.
Sift together the flour, baking powder, baking soda, and salt. Set aside.
In the large bowl of an electric mixer, beat the butter on medium speed until it is very
creamy. Gradually add the sugar and beat well, until the mixture turns light. Add the
eggs, one at a time, and beat until the mixture is well combined. On low speed, mix in the
sour cream, vanilla, and zest until completely combined. (Mixture will look curdled.)
Gently stir the flour mixture, pineapple, and coconut into the butter mixture, stirring only
until completely combined. (Batter will be thick.)
Using a 1/2-cup measure, measure a scant 1/2 cup batter into each paper liner. Top each
muffin with a reserved piece of pineapple. Bake for 15 to 20 minutes, or until the muffins
are puffed, golden brown, and a toothpick inserted in the center of a muffin comes out
clean. Gently remove muffins from pan. Serve hot or at room temperature.
Wednesday, September 1, 2010
Wednesday, August 25, 2010
Tuesday, August 24, 2010
I've discovered a new website dedicated to the finer things in life. You can visit The Jewels of NY here. You won't be sorry.
Yum, I want that breakfast tart RIGHT NOW.
Spring Breakfast Tart
1 sheet puff pastry dough
1 strip of bacon, cut in lardons (optional)
3 asparagus spears
1 teaspoon oilve oil
1/4 cup creme fraiche
1 teaspoon fresh thyme, finely chopped
2 tablespoons gruyere, grated
salt and pepper to taste
Preheat oven to 425°F.
Thaw the puff pastry dough according to the package instructions.
Place asparagus spears on a baking sheet, drizzle with olive oil and season wih salt and pepper. Scatter lardons on another baking pan and bake both asparagus and bacon for 10 minutes.
Place the thawed puff pastry dough on a lightly floured surface and cut into approximately 6 1/4-by-9 1/2-inch rectangle. Place the dough on baking sheet lined with parchment paper. Using a paring knife, score a border 1/2 inch in from the edge of the dough. Using a fork, prick the center of the dough and brush the border with the egg wash. Refrigerate for at least 15 minutes.
Par-bake pastry dough for 8 minutes, using a fork to prick any air pockets.
In a small bowl stir together creme fraiche and thyme. Salt and pepper to taste.
Spread the creme fraiche mixture evenly on the center of the pastry dough, keeping the border clean. Sprinkle with gruyere cheese and then scatter the lardons. Crack the eggs onto the tart, spacing them 2 inches apart and then place the roasted asparagus spears. Bake until the egg whites are set and the yolks are still soft, about 10 minutes.
Garnish with arugula flowers and serve immediately.
Friday, August 20, 2010
Wednesday, August 18, 2010
Thursday, August 12, 2010
Tuesday, August 10, 2010
Thursday, August 5, 2010
And it's HEALTHY! I know my Lucy Lu will love this!
cups low-fat vanilla yogurt
1 cup assorted berries (raspberries, blueberries, blackberries, chopped strawberries)
5 pretzel rods, halved, or 10 baked snack stick crackers
2. Store for up to a month. Makes 6 pops.
More Like This
Monday, July 26, 2010
Wednesday, July 21, 2010
Tuesday, July 20, 2010
Friday, July 16, 2010
Thursday, July 15, 2010
Wednesday, July 14, 2010
2 cups cubed and de-seeded chilled watermelon
1/2 cup chilled water
1 1/2 tbsp sugar (adjust according to the sweetness of watermelon)
1-2 tbsp lemon juice
mint leaves for garnish (optional)
Blend the above ingredients for 8-10 secs. If you want a smooth drink, strain. Garnish with mint leaves and serve chilled.
photo and recipe provided by sailusfood.com - THANK YOU. Looks SO refreshing. YUM.
Tuesday, July 13, 2010
Friday, July 9, 2010
Wednesday, July 7, 2010
Tuesday, June 15, 2010
Friday, June 11, 2010
Other: "My life is not fun"
me: "well - do you think your mom and dad had a fun life with all you kids? probably not - you need to remember who we are living for"
me: "That pretty little girl that giggles uncontrollably at your tickles - remember that when you think you're bored"
me: "you have accomplished a lot in that day after she goes to bed"
My parents raised me well and now I can pass that onto my precious angel, Lucy.
I love my job as a Mom.
Wednesday, June 9, 2010
Friday, June 4, 2010
This morning, Lucy decided to sleep in until 6:35 a.m. - which gave Mom (me) time to get showered, blow dry my hair, make up on AND dressed before I even had to wake Wade or her up.
I love mornings like this. Especially when they are on a Friday.
(I will keep out of this story that she was up crying bloody murder from 11p.m. to midnight)
Happy Friday everyone! Have a great weekend!
Thursday, June 3, 2010
1/2 cup(s) water
1/3 cup(s) couscous, preferably whole-wheat
1 cup(s) chopped fresh parsley
1/2 cup(s) chopped fresh mint
1/4 cup(s) lemon juice
3 tablespoon(s) extra-virgin olive oil
2 teaspoon(s) minced garlic
1/4 teaspoon(s) salt, divided
1/4 teaspoon(s) freshly ground pepper
1 pound(s) chicken tenders
1 medium tomato, chopped
1 cup(s) chopped cucumber
4 10-inch spinach or sun-dried tomato wraps or tortillas
Bring water to a boil in a small saucepan. Stir in couscous and remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Set aside.
Meanwhile, combine parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt, and pepper in a small bowl.
Toss chicken tenders in a medium bowl with 1 tablespoon of the parsley mixture and the remaining 1/8 teaspoon salt. Place the tenders in a large nonstick skillet and cook over medium heat until cooked though, 3 to 5 minutes per side. Transfer to a clean cutting board. Cut into bite-size pieces when cool enough to handle.
Stir the remaining parsley mixture into the couscous along with tomato and cucumber.
To assemble wraps, spread about 3/4 cup of the couscous mixture onto each wrap. Divide the chicken among the wraps. Roll the wraps up like a burrito, tucking in the sides to hold the ingredients in. Serve cut in half.
Friday, May 28, 2010
You can check out the recipe (and TONS of amazing pictures) HERE.
Ice Cream Chocolate Chip Cookies
2 sticks softened butter
1 Cup granulated sugar
3/4 Cup packed brown sugar
2 large eggs
1 1/2 Tablespoons pure vanilla
Heaping 1/2 Cup vanilla ice cream (frozen from container)
4 Cups all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 bag chocolate chips
1. Preheat oven to 350 degrees F. In a stand or electric mixer, cream the butter and sugars until fluffy. Add in eggs and vanilla until well combined. Add in ice cream until combined.
2. Place flour, baking soda and salt into a large bowl; mix. Add to wet ingredients along with the chocolate chips; mix until just combined. With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet. Bake for 9-11 minutes or until cookies are cooked through. Let cool for 5 minutes on baking sheet before transferring to a cooling rack. Serve with a marashino cherry on top
3-4 dozen cookies
Tuesday, May 25, 2010
Friday, May 21, 2010
Our office just recently started this genius coffee service that brings you your favorite coffee straight to your reception area everyday.
Genius right? This company is called GoGo Coffee. Its a mobile truck that brews in your parking lot - walks it up to your reception area and BOOM - Coffee delishiousness!!
Not only do they do individual coffee orders, they also do meeting orders for those special clients of yours.
Their coffee is so smooth, so strong and doesn't have that "burnt" taste that Starbucks has.
Is your office looking for a service like this in the Phoenix area? If so, click HERE.
Not only is it good coffee, the owner is amazingly nice! Thanks Krista!
Thursday, May 20, 2010
These are (well mostly) the NEW colors of my living room - the blue, lime green and chocolate brown.
I could go the easy route and buy it HERE - Because lets be honest, mine will NOT look as good as the ones above.
So cute! Stay tuned for my final project that I hope look as cute as these.
(these retail on etsy.com for $10 - awesome!)