This is a view of the private beach that is only 300 yards from our beach cottage. It's one of the best shelling beaches in the world, so we're hoping to bring back some treasures. Only 47 hours and 39 minutes to go!
Monday, March 24, 2008
Countdown to FLORIDA!
In two days, we'll be leaving on what might be the best vacation we'll ever take. We'll be spending 2 days at Disneyworld, 1 day kayaking in Tampa Bay with our favorite Alabamans-- Angie and Todd Bonner, and then 5 blissful days on the beautiful beaches of Sanibel Island.
This is a view of the private beach that is only 300 yards from our beach cottage. It's one of the best shelling beaches in the world, so we're hoping to bring back some treasures. Only 47 hours and 39 minutes to go!
This is a view of the private beach that is only 300 yards from our beach cottage. It's one of the best shelling beaches in the world, so we're hoping to bring back some treasures. Only 47 hours and 39 minutes to go!
Tuesday, March 18, 2008
recipe of the week: Skillet Lasagna
(this stuff is really tasty-- and so easy that I'm not sure I'll ever make real lasagna again)
Skillet Lasagna
serves 4-6
Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it's unavailable, use ground beef. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
1 (28-ounce) can diced tomatoes
Water
1 tablespoon olive oil
1 medium onion , minced
Table salt
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles , broken into 2-inch lengths
1 can (8 ounces) tomato sauce
1/2 cup grated Parmesan cheese plus 2 additional tablespoons
Ground black pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil
1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart. 2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. 3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes. 4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.
Another recipe from the wonderful folks at Cook's Illustrated
Skillet Lasagna
serves 4-6
Meatloaf mix is a combination of ground beef, pork, and veal, sold pre-packaged in many supermarkets. If it's unavailable, use ground beef. Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.
1 (28-ounce) can diced tomatoes
Water
1 tablespoon olive oil
1 medium onion , minced
Table salt
3 medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon)
1/8 teaspoon red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles , broken into 2-inch lengths
1 can (8 ounces) tomato sauce
1/2 cup grated Parmesan cheese plus 2 additional tablespoons
Ground black pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil
1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart. 2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes. 3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes. 4. Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan. Serve.
Another recipe from the wonderful folks at Cook's Illustrated
Mean, GREEN Cleaning Machine
I've been having major guilt issues with my beloved swiffer lately. On one hand, it makes it so easy to keep my hardwood floors clean. On the other, it frequently needs expensive and wasteful refills. My inner-hippie cringes every time I threw one of the pads in the trash, which usually happens to be every time I use it. So, I did a little sleuthing on the good ole' inter-web. Here's what I found:
If you very carefully cut the ring that holds the cap on the bottle of solution, you can unscrew the cap to refill the bottle and then screw it back on-- you'll never have to buy swiffer solution again! You can fill it with generic floor cleaner (diluted Murphy's Oil soap works really well on wood floors) or even make your own solution for just pennies. Here's a recipe from Whole Foods:
1 tsp Borax
1 tsp Baking Soda
2 tsp vinegar
1/2 tsp dishwashing liquid
1 tsp lemon juice (or a few drops of your favorite essential oil-- grapefruit smells fantastic!)
1 c. hot water
This is a recipe for multipurpose cleaner, so don't just use it on the floors. Stick some in a squirt bottle and go cleaning crazy!
As for the pads, you can cut large pieces of microfiber to fit. They'll stick to the velcro on the swiffer with no problem. When they get dirty, just throw them in the wash! Apparently, Walmart's auto section is a great place to find a big bag of microfiber rags at a great price.
I love finding ways to eliminate guilt. Yippee!
If you very carefully cut the ring that holds the cap on the bottle of solution, you can unscrew the cap to refill the bottle and then screw it back on-- you'll never have to buy swiffer solution again! You can fill it with generic floor cleaner (diluted Murphy's Oil soap works really well on wood floors) or even make your own solution for just pennies. Here's a recipe from Whole Foods:
1 tsp Borax
1 tsp Baking Soda
2 tsp vinegar
1/2 tsp dishwashing liquid
1 tsp lemon juice (or a few drops of your favorite essential oil-- grapefruit smells fantastic!)
1 c. hot water
This is a recipe for multipurpose cleaner, so don't just use it on the floors. Stick some in a squirt bottle and go cleaning crazy!
As for the pads, you can cut large pieces of microfiber to fit. They'll stick to the velcro on the swiffer with no problem. When they get dirty, just throw them in the wash! Apparently, Walmart's auto section is a great place to find a big bag of microfiber rags at a great price.
I love finding ways to eliminate guilt. Yippee!
Sunday, March 9, 2008
Housewife Chic
Okay, so I've got to admit: I've come dangerously close, many a time, to forgetting to take off my apron before I leave the house. With this sweet little thing, it wouldn't MATTER! I'm seriously tempted to make one for every day of the week. If I can only find my sewing machine...For those of you who are drooling over it too, you can't buy it ready-made-- only the pattern is for sale (http://www.montessoribyhand.net/). But there's a silver lining to this cloud: when you make it yourself, you get to pick your own fabrics. I adore those white polka dots in the apron pictured, but a pretty floral-- maybe some pink Japanese cherry blossoms on a grey background-- would be fabulous, as would a funky geometric print. I'm willing to bet that food tastes even better when you cook it wearing an apron this cute.
The trouble is, the last time I actually finished a sewing project was waaaaay back in 2005 (Lincoln's blessing romper). I've started 4 or 5 different projects since then, most recently a dress that I was going to try to sew in time for Ryan and Christina's wedding last August. I don't feel too bad about that one, since I found a marvelous little vintage-style thing (already made!), and besides, that's all water under the bridge.
I've found that knitting projects are much easier to finish. I'm not sure of the reason, maybe it has something to do with the fact that I'm not afraid of running a knitting needle through my finger. Anyhow, so far I've made 2 basic scarves, a wool diaper cover, hat and mitten sets for my boys, a cabled scarf and hat for myself (in delicious granny smith apple green), and a sweater that looks like a rain cloud. Lincoln has been begging me to make him a sweater ever since I made him his hat and mittens, so that's what I'm currently working on. It's a crew neck sweater with raglan sleeves knitted up in basic cotton, and as per Lincoln's request, is green with a big "L" on the front. I love the way it's turning out, and as soon as I'm done I'll start one for Daniel. Of course, his will be blue with a big "D".
Turns out I can't go long after I finish a project before my fingers start itching to make something new and wonderful. I've now got a list longer than my leg of things I want to knit next, but this adorable baby sweater is my favorite. Will someone please have a baby so that I've got an excuse to make it?!!
Wednesday, March 5, 2008
new and creative ways to spend $$
My dear frugal husband cringes internally every time I get excited about spending money. I'm not your average shopper, though. I hate the mall; just stepping one foot inside makes me feel poor, fat, and ugly (even though I know I'm not!). But I do love buying chunky, colorful costume jewlery, would happily buy an endless supply of yarn if I could, and could easily spend a small fortune at a bookstore. And I love to window shop (especially at antique stores). And I can never seem to resist the siren song of Target...
Knowing this, you might understand my extreme excitement when I came across my new favorite website, http://www.etsy.com/. It's a marketplace for selling all kinds of
wonderful handmade stuff. Sure, some of it is bound to be a little tacky, but a lot of it is creative and original and really, really cute. I particularly love their jewlery (of course) and children's sections. I love love love how creative this "sweetpea" necklace pendant that I found there is. And here's where you can be relieved, Joe: I have so much fun browsing and getting ideas of stuff to make that I don't feel a compelling urge to buy. At least not until someone in our family has a birthday...
Knowing this, you might understand my extreme excitement when I came across my new favorite website, http://www.etsy.com/. It's a marketplace for selling all kinds of
wonderful handmade stuff. Sure, some of it is bound to be a little tacky, but a lot of it is creative and original and really, really cute. I particularly love their jewlery (of course) and children's sections. I love love love how creative this "sweetpea" necklace pendant that I found there is. And here's where you can be relieved, Joe: I have so much fun browsing and getting ideas of stuff to make that I don't feel a compelling urge to buy. At least not until someone in our family has a birthday...
Tuesday, March 4, 2008
Recipe of the Week: Tasty Tostadas
Tasty Tostadas (serves 4 as a main course)
3/4 c. Vegetable oil
8 (6 inch) corn tortillas (white or yellow)
1 can refried beans (we like vegetarian)
8 oz. cheddar cheese, shredded (about 2 c.)
3 large chicken breasts
1 can mild red enchilada sauce
Adjust an oven rack to the middle position and heat the oven to 475 degrees.
Place chicken and enchilada sauce in a large skillet, and simmer over medium heat for about 30 minutes, or until chicken is cooked through. Remove chicken from sauce and shred with two forks. Add enough sauce back to the shredded chicken to make it nice and moist. Discard remaining sauce and set chicken mixture aside.
Meanwhile, heat the oil in an 8-inch heavy bottomed skillet over medium heat to 350 degrees, about 5 minutes (the oil should bubble when a small piece of tortilla is dropped in; the tortilla should rise to the surface in 2 seconds). While the oil is heating, line a rimmed baking sheet with a double thickness of paper towels. Using tongs, slide 1 tortilla into the hot oil. Fry until the tortilla has stiffened and is just beginning to brown, about 45 seconds. Using tongs, flip the tortilla and cook the other side until it is lightly browned, about 45 seconds. Transfer the crisp tortilla to the paper towls to drain and repeat the process with the remaining tortillas.
To assemble the tostadas, smear each tortilla with 1/4 c. refried beans, top with chicken (divided evenly among tortillas), and sprinkle with 1/4 c. cheese. Lay the tostadas in a single layer on a rimmed baking sheet and bake until the cheese is just melted, about 5 minutes. Serve immediately. Delicious topped with shredded iceberg lettuce, diced avacados, sour cream, and diced tomatoes.
Note: This recipe was adapted from the Refried Bean Tostada recipe in The Quick Recipe, by the editors of COOK'S ILLUSTRATED magazine.
3/4 c. Vegetable oil
8 (6 inch) corn tortillas (white or yellow)
1 can refried beans (we like vegetarian)
8 oz. cheddar cheese, shredded (about 2 c.)
3 large chicken breasts
1 can mild red enchilada sauce
Adjust an oven rack to the middle position and heat the oven to 475 degrees.
Place chicken and enchilada sauce in a large skillet, and simmer over medium heat for about 30 minutes, or until chicken is cooked through. Remove chicken from sauce and shred with two forks. Add enough sauce back to the shredded chicken to make it nice and moist. Discard remaining sauce and set chicken mixture aside.
Meanwhile, heat the oil in an 8-inch heavy bottomed skillet over medium heat to 350 degrees, about 5 minutes (the oil should bubble when a small piece of tortilla is dropped in; the tortilla should rise to the surface in 2 seconds). While the oil is heating, line a rimmed baking sheet with a double thickness of paper towels. Using tongs, slide 1 tortilla into the hot oil. Fry until the tortilla has stiffened and is just beginning to brown, about 45 seconds. Using tongs, flip the tortilla and cook the other side until it is lightly browned, about 45 seconds. Transfer the crisp tortilla to the paper towls to drain and repeat the process with the remaining tortillas.
To assemble the tostadas, smear each tortilla with 1/4 c. refried beans, top with chicken (divided evenly among tortillas), and sprinkle with 1/4 c. cheese. Lay the tostadas in a single layer on a rimmed baking sheet and bake until the cheese is just melted, about 5 minutes. Serve immediately. Delicious topped with shredded iceberg lettuce, diced avacados, sour cream, and diced tomatoes.
Note: This recipe was adapted from the Refried Bean Tostada recipe in The Quick Recipe, by the editors of COOK'S ILLUSTRATED magazine.
Monday, March 3, 2008
Budding Geologist
Daniel loves rocks. He cannot walk past one, not even the tiniest pebble, without stooping to pick it up. Which means that his pockets are full of them, and you can't go far in our house without stepping on one. Every once in a while, he'll find a rock that is special. To the untrained eye (everyone but Daniel, and maybe Lincoln), it looks like any other rock-- could even be a chunk of concrete or asphalt. Anyhow, when he finds that special rock, he won't let it go for anything. A few days ago, he had a smooth, flat pebble that must've fit perfectly in his (not so) little fist. He managed to hold onto it through snacktime, playing with his racecars and legos, and chasing his brother. He put it in his pocket for dinnertime, but pulled it out when he was done eating to draw on it with a piece of chalk. When bedtime rolled around, there it was again, held tightly in his hand-- he insisted on falling asleep with it.
When I first noticed his indiscriminate rockhounding tendencies, I caught myself thinking that we should get some rock books from the library so that I could teach him which rocks are "officially" special, and encourage him to collect only those. The more I think of it though, I want him to hang on to his ability to find value and enjoyment in everything he sees, even humble little chunks of asphalt.
When I first noticed his indiscriminate rockhounding tendencies, I caught myself thinking that we should get some rock books from the library so that I could teach him which rocks are "officially" special, and encourage him to collect only those. The more I think of it though, I want him to hang on to his ability to find value and enjoyment in everything he sees, even humble little chunks of asphalt.
Revisionist History
When we're driving around town in the van, Lincoln keeps a constant dialogue going, peppered with short comments from Daniel. Today he told me, "When I was a baby, I had a funny word for water. I said: rock." This was news to me! He also likes to "reminisce" about when he went to high school, and the time he spent riding his tricycle around on his mission to upstate New York.
Sunday, March 2, 2008
Lincoln on religion
Lincoln and Daniel are usually pretty good about keeping the Sabbath. Sure, they miss their morning tv shows, and outings to the park; but they love going to Nursery, eating pancakes for dinner, and Sunday Night ICE CREAM (a reward for good behavior during sacrament meeting).
This morning, however, Lincoln needed reasons. No longer is, "...because it's the Sabbath..." good enough. So, I told him the story of the creation-- how God worked hard for 6 days to make this beautiful earth and everything in it, and how he rested on the 7th day. We talked about how we should follow his example and use Sunday as a day to rest, be with our families, and serve others. He seemed satisfied with this explanation and I was feeling pretty smug for coming up with the right answer.
And then, while we were getting ready for church, Joe noticed that Lincoln had some seriously crazy hair going on. It was no accident-- he loves to borrow the blowdryer when I'm finished with it and use it to make his hair "cool". Well, Joe suggested that Lincoln comb his hair, to which our righteous little man replied, "I don't comb my hair on Sundays." We probably should have told him that we do, in fact, comb our hair on Sundays, but he was so earnest about it, and it was so dang funny, that we couldn't help just letting it go.
This morning, however, Lincoln needed reasons. No longer is, "...because it's the Sabbath..." good enough. So, I told him the story of the creation-- how God worked hard for 6 days to make this beautiful earth and everything in it, and how he rested on the 7th day. We talked about how we should follow his example and use Sunday as a day to rest, be with our families, and serve others. He seemed satisfied with this explanation and I was feeling pretty smug for coming up with the right answer.
And then, while we were getting ready for church, Joe noticed that Lincoln had some seriously crazy hair going on. It was no accident-- he loves to borrow the blowdryer when I'm finished with it and use it to make his hair "cool". Well, Joe suggested that Lincoln comb his hair, to which our righteous little man replied, "I don't comb my hair on Sundays." We probably should have told him that we do, in fact, comb our hair on Sundays, but he was so earnest about it, and it was so dang funny, that we couldn't help just letting it go.
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