Happenings with Z5

Make This!!

2012-02-04T09:53:00.000-08:00

Bastani akbar mashti!

Looking for an exotic tasting ice cream? Try bastani akbar mashti! Persian rose water/pistachio/saffron ice cream. This is a great dessert & so different from the usual vanilla, chocolate fudge brownie or coffee flavored ice cream Americans are used to. You can purchase it at any Middle Eastern grocery store for about $8 or you can make it yourself - it's so easy.
Here's what you'll need:
1/2 gallon vanilla ice cream (I used President's Choice (Fred Meyer) Double Vanilla)
1/3 cup whipping cream
1/2 tsp ground saffron
2 Tbs (1/8 cup) rose water
1/3 cup slivered pistachios

Have all your ingredients ready to go. Place the ice cream in a large mixing bowl. Let it soften for about 15-20 minutes in the fridge. DO NOT let the ice cream become too liquid or too soft!!

Rose water & saffron - you can purchase these at any grocery store.
Fun fact: try substituting 1 tsp of rose water instead of vanilla in
your sugar cookie dough. ☺

Add the whipping cream, rose water & saffron to the ice cream. Mix well.

Add the pistachios.

Pour into small bowls or containers & immediately place in the freezer. Done!

*Bastani akbar mashti usually has chunks of frozen cream in the mix. To do this, freeze the whipping cream in a small saucer (covered!!). Slice the cream into small squares & mix in to the ice cream just before placing it in the freezer. I froze the cream, but left it uncovered. Unfortunately, my cream took on a freezer-burn taste & I had to toss it. :(

Netflix This!!

2012-02-01T05:24:00.000-08:00

Boardwalk Empire!

Omid and I decided to give this show a try after all the accolades it has received on various award shows (yes, I watch those!). We loved The Sopranos & were so sad when it ended. Boardwalk Empire is a little bit 'Soprano-esque' right down to using several of the same actors. If you loved The Sopranos, you will definitely love Boardwalk Empire. R32UE58ENAXD

Make This!!

2012-01-25T07:45:00.000-08:00

Guinness Beer Bread!

I heard about this recipe yesterday via A Communal Table's Twitter page. I stopped at the store on my way home from work to purchase some Guinness beer and baked two loaves. WOW! One bite and I threw away my other recipe for beer bread. This one takes the cake!

Slightly sweet, a whole-lotta delicious!

I like Grandma's molasses best!

This bread was so delicious, the minute I woke up this morning, I baked another batch to give away to friends.

Little loaves for friends.

Great with soup, salad, sandwiches or plain. Bake this bread! It will make you happy.☺

Guiness Beer Bread from A Communal Table
3 3/4 c whole wheat flour
1 1/4 c white flour
1 cup old fashioned oats
2 1/2 tsp baking soda
1 tsp salt
2 1/2 tbs brown sugar
2 Tbs unsalted butter
2 cups whole milk
7 Tbs + 2 tsp unsulfered molasses
1 cup Guinness

Pre heat the oven to 350 degrees and grease two 81/2 x 41/2 loaf pans. In the bowl of a food processor combine the flours, baking soda and brown sugar with the butter until the mixture resembles coarse sand. Stir in 3/4 cup plus 2 Tbsp. of the oats. Add the milk, molasses and the Guinness. Stir to combine (the dough will be very wet). Evenly divide the dough between the two loaf pans. Sprinkle the tops with the remaining 2 Tbsp. oats. Bake for 40 - 45 minutes until the bread is nicely browned and a cake tester inserted in the center comes out clean.
**Note: I only used white flour as I forgot to pick up whole wheat flour. I also used 2 cups of buttermilk that needed to be used up. The bread still turned out fantastic!!

Chickens!

2012-01-25T06:17:00.000-08:00

Omid has been researching the care & feeding of chickens. I'm a little nervous! While I loved the fresh eggs my former neighbor Jodie (miss you Jodie!) used to give us, I know how much work they are. My biggest fear: chicken poop. I don't like it!

via cafepress.com

I doubt you will see me like this:

via coverbrowser.com

*Update: After checking out several books from the library & talking with a chicken expert at LJC Feed, I feel much better about the decision to keep chickens. Up next: attending a 'chicken clinic' to glean even more information.

Lamb-Tastic Party!

2012-01-22T21:22:00.000-08:00

Two good friends have an idea....roast a whole lamb on a rotisserie, invite lots of people, add some sidedishes + alcohol = instant party. Omid and Ward have been talking about this party for a long time. Ward found a local farmer selling fresh lamb, put a deposit on it and bam! One week to plan our party.
Special thanks to Sarah & her husband Chris for the 'lamb-tastic' theme.

Our chefs!

Our invite: haiku fun!

The key ingredient to any party: the proper equipment. Go Cougs!

Lamb roasting station

The guest of honor: lamb-i-poo.

Ward, Lin & Omid prepping the lamb.

I exaggerated when I told Sarah we used a pound of rosemary. It was more like a gallon (according to my Ziplock freezer bag). Several oranges, lemons & limes were also stuffed inside the lamb cavity.

Omid's new rotisserie.

Go time! Charcoal lit & the lamb placed on the spit. 4 hours later = dinner.

Chewing the fat & monitoring the lamb.

My mom & sisters

About three hours in....looking good!

Papa helping Ward & Omid.

The real star of the party: baby Moses!

Moses' pround parents: Chris & Sarah

My besties! Lin & Ward

Beatiful times 2 = Annette & Jovanna

Omid, Vince & Mia

Cousins!

Gina, Lianna & Lia

New friends: Cayden & Tyler

Friends Wendie & Jay
Fun fact: Wendie is a newly published author. Yay Wendie!!

Finally! Dinner time. Our menu included Persian rice with cranberries, cardamom & pistachios, yogurt with almonds, herbs & cucumbers, various Middle Eastern appetizers, mango chutney & a big bowl of tabbouleh salad.

Witty Tom & B (and Remy too).

Remy & B. Oh Remy. He was such a naughty beggar boy. He squeaked & cried his way through the evening, forgetting all his manners. >:(

Facts from the night:

*lamb = 41 lbs.

*beverages consumed = 1 gallon of Vodka, 1/2 gallon of wine, 1/5 whiskey, one case of beer, one case sparkling water & one case soda. We had plenty of designated drivers, so no one drove intoxicated!
*Lamb carcass does not smell as delcious as lamb w/meat on it. After my dad carved & served the lamb, the carcass sat on the island for 20 minutes. It took on a 'wild' smell & we had to remove it from the kitchen.
*40 guests invited, 29 attended.

Netflix This!!

2012-01-20T22:25:00.001-08:00

One of the best movies I have seen in a long time!

Surprise!!

2012-01-18T17:41:00.000-08:00

Our daughter Naseem is away attending WAZZU in Pullman (Go Cougs!!). She is constantly complaining about the food in the dining hall & especially the insipid cinnamon rolls served at breakfast. Nas has been heard to cry more than once "Why isn't there a Cinnabon on campus?!"

Omid felt so sorry for Naseem this past weekend that he drove out to the nearest Cinnabon & purchased a package of Minibons for her. We told her to expect a package from home this week, but there was a caveat to receiving it. She had to either Skype us when opening her package or record it & send us the video.

We knew she would be super excited & the video she sent doesn't disappoint. Enjoy!

Disclaimer: The shitake mushroom word makes an appearance. Sorry!

Neat

2012-01-12T16:06:00.000-08:00

Neat: adjective. In a pleasingly orderly and clean condition; also unmixed, pure.

Do you know where this post is going?!

If said 'scotch whiskey', you would be correct!

A few weeks ago, I saw this advertisement in The Oregonian. I happened to notice the whiskey being served at this particular dinner were Omid's favorites. I showed Omid & we decided to go & check it out.

I am so glad we did! It was a lot of fun and also a learning experience for me. I am not a scotch drinker, preferring red wine instead. I was a little nervous to have to down 5 tastings; but it wasn't as bad as I anticipated.☻

The event was held at McMenamin's Kennedy School. Neither Omid nor I had been before. Such a neat place! There were about 100 people in attendance. We checked in and were seated at a table with 6 others, so we got to meet some new & interesting people. I should note here: men outnumbered women at this event by A WHOLE LOT! I would say there were only about 15 women at the dinner. What does that tell you?

The menu

Everyone was handed a McMenamin's IPA when they walked in the room. What a tasty beer!

Stuart Ramsay our host & instructor for the evening. He hails directly from Scotland and said 'wee' & 'ach' a lot. He also quoted Robert Burns several times last night (which I loved!).

We started off the evening with a Glenfiddich 12 year scotch. Before we could taste it, Stuart told us this anecdote: A Scotsman pours himself a dram of scotch & happens to see a fruit fly swimming around inside the glass. He picks up the fruit fly with his thumb & fore finger, looks him straight in the eye and says, "Spit it out you little bugger!" Then we raised our glasses & sipped the scotch. We were encouraged to chase it with the IPA we were given. I've never chased scotch down with beer before. It was surprisingly good.

First course: meat & cheese plate.

Second course: butternut squash soup.
Fun fact: Omid & I both liked my butternut squash soup recipe better!☻

Third course: risotto! It was at this point that Omid got me giggling.
Have you ever seen Hell's Kitchen with Gordan Ramsay? Omid kept
saying, "RISOTTO!!" just like Gordan. Hilarious!

Omid's favorite: a dram of Balvenie 15 year

While were were eating & conversing with our table mates, Stuart would give us random facts or recite fun poems. Here is one that received a lot of laughter.

THE IRISH PIG

'Twas an evening in November, as I very well remember,
I was walking down the street in drunken pride.
But my knees went all a-flutter, so I rested in a gutter,
And a pig came 'round and laid down by my side.

Yes I laid there in the gutter thinking thoughts I could not utter
when a colleen passing by did softly say:
"You can tell a man that boozes by the company he chooses"
And then the pig got up and walked away!

Final course: chocolate espresso creme brulee.

Would we do it again? YES! Apparently, these scotch dinners are held several times a year. Eagerly awaiting the one we can attend! Next time I will remember to take a pencil & paper so I can take notes.

Happy Birthday Matty!

2012-01-12T15:09:00.000-08:00

Look who's 16 today!!

Happy birthday Matty! We love you!!

Back to the Roots

2012-01-09T19:18:00.000-08:00

Guest post by Omid today. Enjoy!

Steelhead fishing started for me when I was in college and I learned to enjoy this kind of fishing in the bone chilling cold of winter and in eastern Washington. This type of fishing makes you pay attention to the river, the current, the flow and the color of the water and more. It makes you pay attention to the best drift methods, where the fish are hanging and how to get your presentation, whether it is pure hardware lures or rubber worms to eggs and bobber or sand shrimp casted to the fish. The challenges are compounding especially if you’re bank fishing since you have to cast over trees, bushes and shrubs and in a very specific manner. It is not easy, but once you get the hang of it and land your first fish, you are the one that is hooked from then on!!!

They say you never forget your roots. To tell you the truth, over the years, I became lazy and decided there are other species of fish that are easier to catch and closer to home so I gave it up completely… UNTIL NOW…

I received an invitation from a good friend who also happens to guide, to go drift fishing for steelhead fishing in Wilson River near the Oregon coast. The Wilson River in Oregon is a coastal stream in the Tillamook Bay area and is very popular destination for Salmon fishing. Fall Chinook is the most sought after fish here and drifting the Wilson River brings anglers from all over the country to test their fishing skills. It drains a mountains timber-producing area of the Coastal Range west of Portland. A fun fact on this river is that it provided an early wagon road from the Tualatin Valley to Tillamook. Oregon State Highway 6 now follows the valley of the river, providing many convenient stops along the edge for bank fishing as well.

It is 4:30 AM and I am awake before the alarm clock. I had packed all the gear the night before so all I had to do was get a pot of coffee going and head on the road for the 2 hour trip. The weather is foggy and 32 degrees. Perfect. I arrive at the boat ramp right on time and boarded the boat with the captain and 4 other fishermen. This is a very nice 25 feet guide boat with loads of room for all of us to fish. It is still dark. Looking at the river, it is not more than a “creek” by my definition and all the fishing I have done in the mighty Columbia river. The rules of this river are that there are no motor boats allowed above the ramp (only drift boats) and max speed is 5 mph, so we concentrated on fishing below the bridge. We set the fishing gear to be corky, yarn and eggs or pink worms with 3 ball slinky weights. The sun is coming up slowly and I am getting a first good look at the river. All those feelings and why I love this so much and my early days and steelhead fishing are rushing back to me.

We get the casting and river fishing etiquette instructions from the captain and get the go ahead from him to cast to the specific location he instructed. We all fired our rods. The captain (the guy at motor) is SO SIKLLED that I was admiring his maneuvering more than paying attention to my own fishing. I know how hard it is to maneuver the boat in a tight spot, and in our case with all these overhanging trees and shrubs. I soon recognized that I am here to fish and not to fish and drive the boat (which I usually do). The water looked fantastic, emerald green with 2 feet of viz, decent flows. Ok now I’m paying attention to my fishing… weight for the slinky to hit bottom and glide over the rocks…check… weight for the bumps every now and then… check… make sure the rod is not crossing anyone else’s rod… check… feel the tap tap tap…. Wait… what was that? Tap tap tap… OH I need to lift the rod more than set the hook like for salmon…. Ok… check … lift the rod and #$%#*# SHABALAM…. Fish ON…..

We are using 10 lb main line and 8 lb leaders and this fish is fight like he is 40# Chinook. He is NOT coming in. I fight the fish for about 5 minutes and the whole time he never surfaced or did any surface dance for us. In the net and WHOHOOO… it is a hatchery fish…. The morning sun is beautiful and is very pleasant giving the chill in the air. We just got one fish in the box and nothing could beat that moment.

OK time to make a second pass at the hole… We get our rods ready, get the command from the captain and fire. 30 seconds into the drift and the guy next to me hooks up. Same deal… Fighting real hard and not coming up! What’s up with these fish? Cool. Now we have 2 in the box.

Next few drifts on the same hole resulted in no fish so we continued with the drift though lower fishing ground on the river. All of the guys on the boat were working great together. No major screw ups. A few lines tangled with the trees is all which we quickly broke off and replaced our rods with ones that were ready baited to fish. No time wasted. The next 5 or 6 fish were all wild and we could not keep or bring them on the boat. Great fighting fish and quick release on all of them.

The bite had sort of died off by mid day, so we pulled over to the side of the river, re-rigged all the gear and instead of 3 ball slinky weights, changed them to 2 ball weights. This make the rig flow a bit faster. We also rested a bit, had a bite to eat and warmed up with a nice cup of coffee before making the long slow hike back up the river at 5 mph.

We get the command from the captain to get ready and fire into this nice area by the bank with a nice looking tailout. We all fire and are making a nice drift...tip is bouncing, feel the weight gliding along the rocks...then wait? What is this? Tap tap tap and WHAM.... FISH ON … my lines starts to PEEL! The whole boat is thinking I am snagged! I turn to the captain and YELL THIS IS A FISH, FISH ON FISH ON FISH ON. Everyone reels in and we fight this fish for what felt like an eternity. Everyone thought this was a Chinook the way it was fighting. A lot of strong head shakes, rolls, and runs....the gig was finally up and it was a nice 15# plus wild steelhead. It really was a beautiful fish. There is nothing in the world like seeing chrome shadow coming towards you and just below the reach of a net. It's almost like a painting...an image that you never get tired of seeing.

The day ended with another wild fish from the same hole on my rod which I passed to the guy next to me since he hadn’t caught anything all day. He was very appreciative of this gesture and was all choked up teary eyes when the fish was in the net!!! I guess it takes all kinds. I shut my mouth from saying any smart ass comments ‘cause I thought to myself, it this is a nicest thing someone has done for him, he really needs to examine either himself or the folks he is around with. Strange!

Anyway, the day ended around 3 pm for us just as a cold front was rolling in from the coast bring with it the legendary cold northwest rains.

I truly enjoyed this trip. It made me realize my roots and how it all started for me. I will definitely be doing more and more winter steelhead fishing in the weeks to come and only wish I could share this experience with each and every one of you. (pic below from 1990 – Grand Ronde River Eastern Oregon)

Kitchen Tip

2012-01-06T05:44:00.000-08:00

It's happened to me so many times: The urge to bake something right away, only to find the extra butter frozen. Of course, the cube that was room temperature was only half a cube & had 'toast' crumbs or jam specks on it. So I'd microwave the frozen butter hoping to get it just right, but ended up with a pool of melted butter instead. Then I would stick the liquid in the freezer hoping for it to 'set up' enough for me to use. This would result in recipes not turning out the way they should have.

After being burned by this method too many times, I finally decided to try grating my frozen butter over a box grater. The results? PERFECT! The rock hard butter was transformed in minutes! This has been my go to method for over 20 years now. Try it! It works!!!

My favorite!

Make This!!

2012-01-04T19:36:00.000-08:00

Curry-Rubbed Game Hens Stuffed With Basmati Rice, Pecans and Cranberries

I've mentioned before how much I love The Oregonian's FOODday column. Here is another 'gem' from their archives. The hardest part of this recipe was having enough patience for the game hens to thaw.☺ I made a half a recipe & that was plenty for the three of us. This dish was simply amazing. I will most definitely make this again!☺

Cross section with the rice stuffing.

This was the stuffing minus the rice.
It was so delicious, I ate several soup spoonfuls before stopping myself.

Stuffing with rice.

This is the curry powder I used.

Curry mixed with olive oil = fragrant paste.

Stuffed & ready for the oven!

Curry-Rubbed Game Hens Stuffed With Basmati Rice, Pecans and Cranberries from chef Jeremy Eckel for The Oregonian's FOODday.

Published December 20, 2011

Makes 4 generous servings

With their crisp, curry-rubbed skin and moist basmati rice stuffing, these easy game hens are sure to please and will look fantastic on your holiday table. If you don't like heat, use a mild curry powder.

Ingredients
Game hens
•4 Cornish game hens
•Kosher salt
•5 tablespoons Madras-style or other hot curry powder (see note)
•3 tablespoons olive oil

Stuffing
•1 cup basmati rice
•1 1/2 cups water
•1 1/2 teaspoons kosher salt (divided)
•3 teaspoons olive oil
•1 small onion, minced
•6 tablespoons dried cranberries
•1 cup pecans, toasted and chopped (see note)
•2 tablespoons fresh cilantro, chopped
•1 teaspoon Madras curry powder

Instructions
To make game hens: Sprinkle the hens inside and out with kosher salt. In a small bowl, mix the curry powder and olive oil to make a paste. Rub paste all over the hens, making sure to get it in all the nooks and crannies. For the best flavor, refrigerate hen for 12 to 24 hours before cooking to allow the rub to penetrate.
To make stuffing: In a small saucepan, combine the rice, water and 1 teaspoon salt. Bring to a boil over medium-high heat, reduce to very low, cover and simmer for 20 minutes.

Meanwhile, heat the olive oil in a small sauté pan set over medium-high heat. Add the onion, season with remaining 1/2 teaspoon salt, and sauté until tender, about 4 to 5 minutes.

Transfer the cooked rice to a large mixing bowl. Add the sautéed onion, dried cranberries, pecans, cilantro and curry powder. Toss until well combined.

Preheat the oven to 450 degrees.

If serving one whole bird per serving, stuff the hens with the rice mixture, tie the legs together and set them on a rack in a roasting pan. Roast the hens for 50 to 60 minutes, until golden brown and sizzling, and the internal temperature reaches 165 degrees in the thickest part of the thigh.

If serving half a hen per person, open the hens by using kitchen scissors to cut along the backbone. Open the hens and lay skin side down on a cutting board. Make a tiny cut above the breastbone and flatten the breast so the hens lie flat. Tuck the wings behind the body of the birds. Spoon the stuffing into a 9-by-13-inch baking pan and lay the hens, skin-side up, on top. Roast for 35 to 40 minutes or until an instant-read thermometer reaches 165 degrees in the thickest part of the thigh. Remove from oven and heat broiler to high. Broil the hens about 6 inches from the element until sizzling and brown, about 2 to 3 minutes. Watch carefully so you do not burn the skin of the hens. Using kitchen scissors, cut each bird in half along the breastbone and serve hot.

Note: If you already have curry powder and it's mild, you can add a little cayenne pepper to taste and use as a substitute for the Madras curry powder.
Note: To toast nuts, spread on baking sheet and bake in 350-degree oven for 5 to 8 minutes or until they start to brown.

Buy This!!

2012-01-04T15:43:00.000-08:00

Omid found these at Costco last week. He likes them sprinkled on salads, I like them straight from the bag. They are pricey, but worth every penny!!!

Make This!!

2012-01-02T18:56:00.000-08:00

Chili Cheese Dip!

This is the easiest appetizer I have ever made. Just two ingredients: cream cheese & chili!

Heat room temp cream cheese & chili together on stove top until blended & thoroughly heated. Serve hot with Fritos chips.

YUM!

Happy New Year!!

2011-12-31T17:34:00.000-08:00

Happy New Year! Wishing you all a safe & happy 2012! Thanks for reading!☺

Yee Haw!

2011-12-31T10:14:00.000-08:00

Last night, Omid and I joined our country music loving friends for a night out. Jeff had the great idea that we should all go to Duke's Bar & Grill and go 'dancin.' Musically speaking, Omid and I are stuck in the 80's alternative genre: Pet Shop Boys, Erasure, Depeche Mode, etc. So last night was definitely new territory for us.

Fun fact: Omid & I only knew TWO songs the entire night. AC/DC's You Shook Me All Night Long & Shania Twain's Man I Feel Like A Woman. We were definitely fish out of water!

Since we had never been to a western bar before, Omid & I decided to head to Goodwill earlier in the week to find some western style shirts.

We tried our darndest to find shirts like the ones above, but didn't even come close. Omid's shirt does have 'pearlized' buttons though.☺

Playing dress up in our new western wear.

I actually like my shirt & will most likely wear it to work.

The plan for the evening was to arrive at Duke's, eat & take advantage of the free dance lessons

at 8 p.m. The place was practically empty when we arrived, but by the time 8 p.m. rolled around, it filled up quick.

Line dancing lessons. It was harder than I thought. I had to keep counting 1-2-3-4-5-6-7-8 even when the music came on. I felt like I was on an episode of FAME (remember that show!?!).

Guess what! Three of us rode the mechanical bull!!
I wasn't one of them: w/ my bad back & all.☺

Tammy & I

♥!

Jeff & Ward - Thanks for organizing a fun night, Jeff!!

Yes, you read her shirt correctly. Rub for Luck.
Once 11 p.m. rolled around, the youngins' arrived & the place became rowdy & raunchy.
I was shocked at some of the stuff I saw. Wow. We finally left the bar @ 1:15 a.m.! Way past my bedtime.

We did have a great time & it would be fun to do it again; as long as we leave by 11 p.m.!☺

Make This!!

2011-12-30T10:40:00.000-08:00

My sister Cynthia gave me these mini tart shell pans for a stocking stuffer this year. I knew immediately what I wanted to use them for.
A recipe that I found in The Oregonian's FOODday section a while back. I was so excited that we had everything in the fridge. These aren't only beautiful, they are delicious too!

Fromage Blanc, Tomato & Herb Tart

2 medium ripe tomatoes, cored
1 prebaked 9 or 10 inch tart shell, cooled
4 ounces fromage blanc or mild goat cheese
1/2 c heavy whipping cream
2 eggs
1 clove garlic, finely chopped
1 Tbs snipped fresh chives
1 tsp finely chopped fresh thyme or 2 tsp fresh chopped basil
pinch salt
3 or 4 grinds black pepper

Preheat the oven to 375*. Use a serrated knife to slice the tomatoes into 1/4" thick rounds. Place them in the bottom of the cooled tart shell in a single layer. Place the goat cheese in a medium bowl & slowly add the cream, whisking to blend the two together. Whisk in the eggs, one at a time; blend thoroughly. Add the garlic, chives, thyme, salt & pepper. Pour the filling over the tomatoes in the tart shell. Fill the shell to no more than 1/4" from the top or it may overflow while baking.
Bake the tart for 25-30 minutes, until the custard is set in the center - give the tart a gentle shake to check. Transfer the tart to a cooling rack. Serve the tart warm or at room temperature.
**NOTE: I used individual tart shells (6) and only one tomato. I also had to use a spatula to mix the whipping cream & goat cheese, as the whisk kept trapping the cheese.

Make This!!

2011-12-28T09:22:00.000-08:00

Gingerbread Mini Cakes

From the January 2012 issue of Martha Stewart Everyday Food.

1/4 cup butter, room temp
2 1/3 c flour
2 t baking powder
1 tsp baking soda
1 tsp ginger
1/2 tsp allspice
1/2 tsp cinnamon
1/4 tsp cloves
1/2 tsp salt
3/4 c sugar
1 cup pumpkin puree
1/2 cup molasses
2 eggs, beaten
1/2 c buttermilk
1 cup powdered sugar

Preheat oven to 350*. Butter & flour muffin tin. In a large bowl, whisk together flour, baking powder, baking soda, salt & spices. In a separate bowl, beat butter & sugar together with a wooden spoon until fluffy. Whisk in pumpkin until smooth. Add molasses, eggs & buttermilk. Add to flour mixture in 3 additions. Stir well to combine. Divide batter among muffin tin. Bake until puffed & set, 35 minutes (rotate pans halfway through). Cool completely on wire racks.

Whisk powdered sugar and 2 Tbs water. Spoon over muffins & let glaze set, about 15 minutes.

Make This!

2011-12-27T07:57:00.000-08:00

Angel Food Delight!

If you love angel food cake, then you will love this dessert! It's a fruit/whipped cream filled angel food cake, frosted with whipped cream.

Note: While I loved the cake & filling, the whipped cream frosting was a bit too rich. The next time I make this, I will leave it unfrosted.

While visiting my parents a few days ago, I was looking for interesting recipes in my mom's 1965 Better Crocker Cookbook. I actually prefer the 'Mad Men' style sketches in the cookbook to most of the recipes, but I have seen this dessert over the years and decided to make it.

Step by step directions on how to 'core' an angel food cake.

'Cored' cake.

Filled with pineapple, strawberries, whipped cream & marshmallows.

Tasty!

Merry Christmas!

2011-12-24T10:11:00.000-08:00

Wishing you all a very merry Christmas!

Fun side trip while Xmas shopping in downtown Olympia: a visit to the Capitol building to see the Christmas tree inside the rotunda.

It was beautiful!

Nas

Matty, cousin Cayden & Nas

Matty sneaking a quick ride!

Try These!

2011-12-24T08:53:00.000-08:00

I found all three of these fun sites on the How About Orange, under the setting Time Wasters. They are just that, but oh so fun!

Make music out of falling raindrops:
http://www.lullatone.com/blog/wp-content/uploads/2009/04/raindrop.swf

Smash tiny little baked beans. Cruel, sad & fun at the same time. I like baked beans, so I have mixed feelings on this one:
http://www.simonpanrucker.com/beans.swf

Ooohhh this is fun!
http://weavesilk.com/

Power of Prayer - Update!

2011-12-19T13:27:00.000-08:00

Just heard the good news! Sarah & Chris were able to officially adopt Baby Moses today! What a wonderful Christmas gift!! Thanks to everyone who prayed for them!!

Watch This!!

2011-12-14T15:13:00.000-08:00

Get Crafty Paperwhite Update

2011-12-10T07:49:00.000-08:00

My how they've grown!

It's been just one day shy of a month & I think they are coming along great.

This one I am giving away to a friend. This vase has two flowers that are just about to bloom.

I found these cute galvanized containers at IKEA for .79 cents a piece. I bought several! Add jute string & a jingle bell for a quick, cute & simple decoration.

Make This!!

2011-12-09T20:50:00.000-08:00

First of all, how cute is this baby?!

Remykins

I found this super easy & tasty cinnamon roll recipe today. It was so easy, I was wondering why I never thought of it myself! Take one container of Pillsbury Crescent dough & make it into mini cinnamon rolls! For the recipe specifics, click here.

We chose to have our cinnamon rolls unfrosted. They were perfect!

Two Things I'm Really Good At!

2011-12-09T16:28:00.000-08:00

Baking & promoting the Cougs!

Make This (or not)!!

2011-12-09T15:23:00.000-08:00

I have seen several recipes for sponge candy this week. I had never heard of it before, but decided to try to make a batch to see what all the fuss was about. I know candy making can be tricky, but everything went perfectly until the very end. My candy stuck to my parchment paper and was just a sticky mess.

Sponge candy fail.

I most likely won't be making this again, but if you would like to try, here is the recipe.

Vermonter Sponge Candy from The Oregonian

1 cup grade B maple syrup
1/2 c sugar
2 tsp distilled white vinegar
1/2 tsp salt
1/4 tsp baking soda

Line a sheet pan with parchment paper and spray with nonstick cooking spray. Set aside.

In a large saucepan over medium heat, combine the syrup, sugar, vinegar & salt. Stil until sugar has dissolved. Clip a candy thermometer to the side of your pan. Stop stirring the mixture and boil until temp has reached 300*. Remove the saucepan from the heat and immediately stir in the baking soda. Make sure you don't dump the baking soda all in one place. As soon as the syrup has stopped foaming, pour it onto the prepared sheet pan. Allow to cool completely & then break into pieces. Store in an airtight container in a cool, dry place for up to one week.

Watch This!!

2011-12-08T16:22:00.000-08:00

Make This!

2011-12-07T19:28:00.000-08:00

Apricot shortbread with white chocolate & pistachios.

One word: YUM!

Apricot White Chocolate Shortbread (adapted slightly from Ina Garten)

1 cup butter

1/4 tsp vanilla

1/4 cup granulated sugar

1/4 cup powdered sugar

2 cups flour

pinch of salt

3/4 c minced dried apricots

5-6 oz white chocolate

1/2 cup chopped pistachios

Preheat the oven to 325*.

Cream butter. Add vanilla & sugars, cream until smooth. Add flour & salt until just combined. Add apricots & mix until just incorporated. Roll the dough into a ball & then a disk. Wrap in plastic wrap & chill in fridge for 30 minutes.

Roll the dough to about a 1/4" thickness & cut out shapes with a cookie cutter. Bake the cookies on parchment paper for 20 minutes or until slightly golden. Cool completely on a wire rack.

Melt white chocolate according to package directions. Dip the tops of the cookies into the chocolate, then sprinkle on pistachios. Allow to cool. Store cookies in an airtight container. Enjoy!

Get Crafty!

2011-12-05T05:48:00.000-08:00

Have you visited CraftGawker yet? Love that site! I found this paper Christmas tree tutorial on the site yesterday morning.

I tried making the trees with some magazine & newspaper pages and it worked! I actually like the small & medium sized trees best. I think using music sheets or different colored paper would be cute too. Can't wait to make more of these!

Martha Stewart Living & Martha Stewart Food Christmas trees

The Oregonian Christmas tree

Make This!

2011-12-05T05:41:00.000-08:00

Roasted Potato Stacks

I found the recipe at Gourmand Recipes.

These are easy to make & tasty too. All you need is garlic flavored olive oil, potatoes, salt & pepper and a muffin tin.

I made my own garlic flavored olive oil earlier in the day. I just took 2 Tbs of chopped garlic and poured a bunch of olive oil over it. Easy!

My kitchen smelled so good & garlicky while these were cooking. Loved it!

Please excuse my old & worn muffin tin (it's loved).

Roasted Potato Stacks from Gourmand Recipes
Serves 4
INGREDIENTS:
3 tablespoons olive oil
2 cloves garlic, minced
1 lb. Russets potatoes
Salt and pepper
1 tablespoon fresh thyme leaves
METHOD:
1. Preheat the oven to 350F/180C.
2. Make the garlic oil: combine the olive oil and garlic in a small saucepan and gently warm over low heat until fragrant but the garlic is not brown. Remove from the heat and set aside.
3. Peel the potatoes and thinly slice them with a mandolin.
4. Brush 8 muffin tins with thr garlic oil with a pastry brush. Layer a potato slice in the bottom of a muffin tin and brush it with a thin layer of garlic oil. Layer another slice of potato and brush it with the garlic oil. Repeat until it stacks up to the top of the muffin tin.
5. Repeat step 4 with a new muffin tin until you have a total of 8 potato stacks.
6. Season with salt and pepper. Sprinkle the potato stacks with the fresh thyme leaves.
7. Bake the potato stacks in the preheated oven for 35-45 minutes or until the potatoes are golden brown and cook through.
8. Serve immediately with any main entrees.

Oh Baby!

2011-12-04T18:03:00.000-08:00

I had such a fun time at Moses' baby shower today! Look below for some good shots & some pics where guests didn't realize I was about to shoot. Sorry about that!!!

Moses & his Grammy.

Hip hostess Laurel with her a-m-a-z-i-n-g mint brownies.

diaper cake!

The spread. So much good food!
Click on the photo to read the descriptions.

Jill's daughter Nelson with Moses.

Auntie Laurel

Jennier, Jill, Christine, Sarah, Hannah & Beka

Jo & Fiona

Laurel, Sarah & Karen

3 generations: Barbie, Annika & Jennifer

Beka explaining an 'activity.'

Here's the activity: wishes that Beka will make into a book for Moses.

Beka's nephew Jack had the best answers. I wish I had asked him to help me with mine!

Look at this doll! Love it!
This was my favorite out of all the gifts Moses/Sarah received.

♥Dear Moses: Hope you felt all the love!!♥

Make This!!

2011-12-04T10:12:00.000-08:00

I baked up a batch of raspberry vanilla tarts this morning. My sidekick, Remy, was there as usual hoping for a small tidbit. While taking this photo, look who tried to stick his nose into the shot.

I purposefully made a double batch of the vanilla cream filling so Matty & I could eat the leftovers.

Easy Vanilla Custard Filling
(use it for tarts, to fill a banana cream pie, between Nilla wafers, or enjoy by itself).
1/2 container of Cool Whip
2 cups whole milk
1 large (6 oz) package of vanilla instant pudding (chocolate works great too!!)
Whisk milk into pudding. Fold in Cool Whip. Enjoy!
**NOTE: I like my filling to be more sturdy so I usually use 2 cups of whipping cream. It makes a 'concrete' like filling. You can also use one cup milk & one cup half & half for a nice sturdy filling.

Make This!!

2011-12-03T09:31:00.000-08:00

I made a tasty caramelized leek & bacon dip about a month ago. I recently adjusted the recipe and replaced the caramelized leeks with caramelized onions. That small substitution took this dip from good to great! Make it!

Bacon & Caramelized Onion Dip (adapted slightly from Martha Stewart Living)
3 T unsalted butter
1 medium onion
2 cups sour cream
6 oz soft goat cheese
6 strips bacon, cooked until crisp & coarsely chopped
coarse salt

Melt butter in a large skillet over medium-low heat. Cook onion, stirring often, until caramelized, about 35 minutes. Transfer to a bowl & let cool.
Stir in sour cream, goat cheese, bacon & 1 1/2 tsp salt.

Make This!!

2011-12-02T20:58:00.000-08:00

Savory palmiers!

These are good!

Oh so easy to make. Just 4 ingredients.

Let puff pastry come to room temperature.
Spread with 2-3 Tbs of pesto.

Sprinkle with chevre & sun dried tomatoes.

Roll up, refrigerate until firm & bake at 400* for 15 minutes.

Enjoy!

Buy This!

2011-12-02T15:37:00.000-08:00

I found these cute baking cups at IKEA for $2.99 the other day.

They come in three sizes: medium, small & tiny. The tiny cups are just the perfect size to hold these:

Mini Reese's Peanut Butter Cups!

Super tiny & cute!

The Smallest Compliment

2011-11-30T16:42:00.000-08:00

Thought for the day: never hold back from sincerely complimenting someone! Grab a tissue before you read the short story below!

The Woman in the Check-Out Line

At the end, the Alzheimer’s had left his mother a lost, old woman who would sit all day in her geriatric chair staring off into the distance. He would visit her at the church home and sit by her side, trying his best to lure the old light back into her eyes, hoping to see for just a moment the spark of recognition that would sometimes reappear out of the blue.

On their last day together she was particularly feeble, and the afternoon had been long with silence. He had turned sadly to leave when he felt her hand reach for his. When he looked back into her eyes, they were soft and alive, and he could see that his mother recognized him. He felt her hand tighten around his. She leaned close and said, in words just above a whisper, “There was a woman in the check-out line who thought you were the most beautiful baby.”

That was all. Soon her eyes went dull, and there was no elaboration, and he knew that none would come. The next morning, the call came from the home, and they told him that his mother had died in the night.

In the years that followed he thought often about his mother’s last words to him and about the woman in the check-out line. She was in his thoughts when he wrote, “Sometimes the most lasting memory is of the smallest kindness,” and again, “There is no effect more disproportionate to its cause than the pleasure bestowed by a small compliment.”

There was a woman once who took a moment to compliment a young mother on her baby. Did she ever think again of her kind gesture? Did she imagine that her words would be carried in another person’s memory for a lifetime? Did she guess that fifty years later, a dying old woman, searching her crippled memory for words to console a grieving son, would say to him, “There was a woman in the check-out line who thought you were the most beautiful baby.”

~~ Robert Brault

Buy This!

2011-11-30T11:18:00.000-08:00

I love labels & stickers and am always on the lookout for interesting ones. The other day while shopping at New Season's, I found the cutest book full of them.

If you are looking for a fun gift idea or stocking stuffer, this is it! $9.95 for several hundred whimsical doodles that you can stick on almost anything. You can also find the book on the Chronicle Books website (which is having a sale right now!). 35% off + free shipping! Click here for details!

My favorites are the recipe labels. I've already used most of them. ☺

How cute is that?!

Get Crafty Paperwhite Update

2011-11-28T06:59:00.000-08:00

Remember the paperwhites I forced a few weeks back? They are growing! It's fun to check their progress. Some of them seem to be growing by the hour, others not so much. Just a few more weeks until I have fragrant flowers. ☺

Apple Cup Update!

2011-11-27T16:23:00.000-08:00

Even though the Cougs lost the Apple Cup last night (21-38), we had a great time with our friends Lin & Ward.
Fun fact: Matty & I battled for the wishbone from our turkey. My wish: that WSU win the Apple Cup. Matty's wish: he didn't have one. Guess what? I won the wishbone! Last time I take stock in a wish bone. >:(

Biergarten!

I tried a ShockTop & Ward tried Manny's.

Go Cougs!!

This score was the high point of the game: tied!! Shortly after this photo, we fell far behind & lost. While I know many "classy Huskies", I have to say we encountered many rude Husky fans. The Cougs showed class all the way! Go Cougs!!!

Looking forward to next season! GO COUGS!!!!!

Apple Cup!!!!

2011-11-26T08:22:00.000-08:00

Omid & I are headed up to Seattle to attend the 104th Apple Cup today! Woo hoo!
The last Apple Cup I attended was in Pullman many years ago. It was 13* and snowing very hard. I made the mistake of wearing a pea coat, dress socks & penny loafers. I was cold & miserable, but oh so stylish! Today's forecast calls for rain. I will be dressed for the weather & as I don't care that much about fashion anymore. ☺
GO COUGS!

Make This!!

2011-11-23T07:40:00.000-08:00

I absolutely LOVE Starbuck's Cranberry Bliss Bars. For the past 4 years, I have been making my own bliss bars and I actually prefer mine to Starbucks (conceited, I know).

I could bake these all year long, but prefer to just pull the recipe out around the holidays. I think they are too special to bake just 'any old time.' I was so looking forward to yesterday's batch, that I actually skipped dinner and ate the bliss bars instead. I know I made the right choice. ☺

Cranberry Ecstasy Bars

Cake:
1 c butter
1 1/4 c brown sugar
3 eggs
1 tsp vanilla
1 1/2 c flour
1 t ginger
1/4 t salt
1/2 c dried cranberries (minced)
1 1/2 oz chopped white chocolate chips
1/4 c minced crystalized ginger *(I don't add this)
Frosting:
1 8 oz pkg cream cheese
3 T. butter
1 c powdered sugar (+ 3 T) *I only use 1/2 cup
1/2 t. vanilla
1/8 t lemon zest *I use the zest of one whole orange
pinch salt
1/3 c minced dried cranberries *Do not add into frosting. You will sprinkle these on top..
Drizzle:
1 oz white chocolate
1/4 powdered sugar
1 tsp milk

Preheat oven to 350*. Line a 9x13 pan with parchment paper & then grease the paper. Cream butter and sugar, add eggs & vanilla. Add flour, ginger & salt. Fold in cranberries & chocolate (& ginger if using). Spread batter in prepared pan & bake for 20-25 mins. Remove from oven and cool completely in pan.

Remove cake from pan & trim off edges so cake is uniformly flat. Make frosting. Spread frosting on cake. Sprinkle cranberries on top of frosting. Refrigerate cake for one hour. Make drizzle. In small saucepan (over low heat) melt white chocolate & whisk in sugar and milk until well mixed. Scrape into a sturdy plastic bag. Cut a tiny corner of the bag and squeeze to drizzle the chocolate over the entire frosted cake.

To serve: slice cake lengthwise down the center, making two long rectangles. Cut each rectangle into four equal portions. Slice each of these in half diagonally. Makes 16 bars.
Enjoy!

Oh Baby!

2011-11-21T19:57:00.000-08:00

Look who I got to visit with today! Baby Moses & his mom Sarah! So exciting!

Please continue to pray that Chris & Sarah can adopt Moses without any complications. Their next court date is December 19 in South Carolina. Thank you!!!

Netflix This!!

2011-11-21T19:50:00.001-08:00

WOW! Omid & I loved this movie! That's all I'm gonna say!

Meet Tom Turkey!

2011-11-19T18:08:00.000-08:00

Today Omid and I drove out to Lacamas Fresh Farms in Camas. We went to pick out our Thanksgiving dinner.

Check out the video below. This is a little piece I like to call: Omid Talks Turkey. Omid 'gobbled' at the turkeys & they 'gobbled' right back. So funny!

Omid liked this 'Tom.'

Farmer Shane showing us our bird.

Tom was very friendly & let us pet him. I felt a little guilty for a minute or two.
Then I remembered how much I love turkey dinner.

Check out this beast. Poor guy was so top heavy, he could barely walk.

Melissa & Shane have just a few fresh turkeys left for harvest. All the others in the field have been spoken for. If you are looking for a fresh turkey, give them a call at Lacamas Fresh Farms!

Buy This Book & Other Stuff

2011-11-18T07:58:00.000-08:00

I am currently reading this book. I. LOVE. IT!

I can't tell you anything about it, or I will give away the entire story. Just do yourself a BIG favor & purchase it from Costco. You will be glad you did.
Oh and something else: I am super excited! I signed up for Curated Gifts from Joy the Baker. You can too. Click here for details. Sometimes it's nice to treat yourself!☺

Buy This!!

2011-11-16T13:41:00.000-08:00

I bought these Swiffer 360* Dusters for the first time today. LOVE THEM!!!!!

My sister just told me Costco sells the refills. Happy day!☺

Thanksgiving Turkey: Fresh or Frozen?

2011-11-16T06:48:00.000-08:00

For years, (or my entire life, really!) our family has always purchased frozen turkeys for Thanksgiving. Personally speaking, I have always waited for WINCO to have their .26/lb Butterball sale. But this year, we are trying something new and purchasing a fresh turkey from my friend Melissa.

Meet Tom Turkey!
Photo courtesy Lacamas Fresh Farms

Melissa & her family own Lacamas Fresh Farm in Camas. LFF is selling fresh turkeys this year. Harvest is Monday & you also get your turkey that same day (remember: its FRESH!). Omid plans to start the brining process Monday evening, & then smoke the turkey on Thursday. This make me happy as it frees up the one oven in the house. Fact: I really need double ovens!!

If you want to try the fresh route, contact Melissa @ 904-8499. She has a few fresh turkeys left.

Our QR Code is Here!☺

2011-11-14T15:11:00.000-08:00

Have a smart phone? Scan this QR code. It should take you directly to the BAKE! blog.

I am now taking orders for Thanksgiving & Christmas baked goods. Get your order in before it's too late!

Cargo!

2011-11-12T17:52:00.000-08:00

Matty & I took a field trip into Portland today. We found a very interesting store called Cargo. It's full of fun, functional & eclectic things. If you go, bring plenty of cash. While some things were reasonably priced, most of the items were expensive. Cargo is located on 13th & Flanders in The Pearl District.

Here are a few of the things I liked.

LOVED these Santos heads (pricey, so I only took photos).

Japanese rubber stamps. So cute.

These eyelid pendants really closed. Freaky & yet I liked them at the same time.

Cargo had lots of Christmas things. These glittered reindeer ($10) were exactly like the ones featured in
this month's Martha Stewart Living magazine. I love advent calendars (without the chocolate!!). There were 3 Victorian designs to choose from - all darling. It was hard to choose just one ($6).

Cargo had a great card section. Here are some that I liked. ☺

Japanese Daruma dolls. Always fun! The giant Daruma was $240.

Thanksgiving Menu

2011-11-12T10:12:00.001-08:00

Today I will be working on my Thanksgiving menu. I am always looking for different ideas, so if you have a good recipe, please pass it on!

Get Crafty!

2011-11-11T08:50:00.000-08:00

Forced Paperwhite Narcissus Bulbs

I decided to try my hand at forcing narcissus bulbs this year. This is such an inexpensive craft. The bulbs were on sale at Lowes for only $2.24 (package of 7 bulbs), the containers & marbles I bought from Dollar Tree for a dollar each.

I placed the pots in various areas of the house. By Christmas, I should have 7 pots of fragrant narcissus!
For easy directions, click here. For BEAUTIFUL decorating ideas, click HERE.

Murmuration

2011-11-10T05:54:00.000-08:00

If you who don't believe in God....watch this video and then tell me that. How could you deny the existence after watching something so amazing & beautiful?!

Murmuration from Sophie Windsor Clive on Vimeo.

Make This!!

2011-11-09T13:13:00.000-08:00

Refrigerator Pinwheel Cookies!

It all starts with two and a half cubes of butter!

& just a few more ingredients to make a simple shortbread cookie dough.

Divide your cookie dough in half. Return one of the halves to the mixer & add cocoa powder.
Roll each section of dough into a 8x10" rectangle. Place the two rectangles together & roll them up.

Refrigerate a minimum of one hour.
NOTE: I made my dough before I went to bed & let the dough chill overnight.

Slice into 1/4" rounds & place on an ungreased cookie sheet.
Bake @ 325* for 13 minutes.

Guess what?! I bought a new apron from Etsy. I like it!
It really dresses up my 'jeans & fleece.' ☺

These cookies are Pullman bound!
Go Cougs!

Pinwheel Refrigerator Cookies:
Makes 4 dozen
This recipe is adapted from "The Betty Crocker Cookbook."

1 1/4 cup unsalted butter (2 1/2 sticks), at room temperature
1 1/2 cup powdered sugar
1 egg
3 cup flour, plus more for rolling out dough
1/2 teaspoon salt
1/4 cup unsweetened baking cocoa powder (not cocoa drink mix)
1. With an electric mixer, beat together butter, sugar and egg on medium speed until light and fluffy. Reduce speed and add flour and salt, mixing until a dough forms. (You may need to use your hands to shape it into a ball.)
Remove dough from bowl and divide in half.
2. Return half to mixing bowl. On low speed, beat in cocoa powder until evenly mixed.
3. Divide each flavor of dough in half. On a floured surface, roll plain dough into a rectangle about 8-by-10 inches. Shape the edges to make all sides straight. Repeat with the chocolate dough, then place it on top of plain dough and roll up tightly. (You may need to run a knife or metal spatula under the dough to loosen it from the floured surface.) Repeat with remaining dough.
4. You can also make a simpler bulls-eye cookie by dividing and rolling the chocolate dough into two cylinders 8 inches long, then dividing and rolling the vanilla dough into two rectangles 8 inches long and about 3 inches wide. Place the chocolate tubes on the vanilla dough and wrap, pressing the seam to seal.
5. Wrap logs tightly in plastic wrap. Refrigerate until firm, about 1 hour, or place in freezer.
6. To bake, preheat oven to 350 degrees. Unwrap log and, with a sharp knife, slice into1/4-inch slices. (If using a frozen log, let sit at room temperature 15 minutes before slicing.) Place slices 1 inch apart on ungreased cookie sheet and bake for 13 to 15 minutes or until golden around the edges. Gently transfer to wire rack to cool.

Pearls of Wisdom

2011-11-08T17:32:00.000-08:00

My friend Wendy inspired me to like a page on Facebook called Pure Nourishment. Inspirational quotes & pictures are posted daily. Here are my favorites. Just for fun, I printed them & put them in a box for Nas to read everyday.

And this gem from The Brave Girls Club:

Fun fact: The Brave Girls will be in Camas this weekend!

Power of Prayer - Update!

2011-11-08T06:59:00.000-08:00

A small victory: Sarah & Chris get to fly home with Moses today! YAY!!! Please continue to pray for their adoption & that the birth father will sign the papers. Thank you!!!

Baby Moses

Make This!!

2011-11-08T05:46:00.000-08:00

Bug Juice Chicken!

A little sweet, a little salty, a lotta good!! I found this recipe in The Seattle Times last week. It sounded so good & received so many rave reviews that I decided to make it this week. I am so glad I did. It's such an easy & tasty dish.

Mix garlic powder, ground ginger, onion powder, poultry seasoning, soy sauce & lemon juice in a small bowl.

This is the poultry seasoning I used: McCormick's Montreal Chicken Seasoning.
I found it at Costco over the summer.

Pour the marinade over 6-8 bone in chicken thighs.
Let the chicken marinate in the sauce for a minimum of 5 minutes.

I let my chicken marinate for a little over two hours (and I flipped the chicken occasionally).
I have to add: Omid came into the kitchen at one point & looked skeptically at the chicken. He didn't seem so sure of what we were having for dinner. When it was finished & he had taken his first bite, he pronounced the chicken "delicious!"

Voila! Crispy crust on the outside, tender & juicy on the inside.

Bug Juice Chicken from The Seattle Times

[serves four, easily doubled for a crowd]

Ingredients

1 cut-up fryer chicken or 6 to 8 thighs (I used bone-in skin-on thighs)

1/3-cup soy sauce

2 tablespoons fresh lemon juice

1/4 teaspoon each: onion powder, garlic powder, ground ginger, poultry seasoning

Pre-heat oven to 375 degrees

1) Whisk soy sauce, lemon juice and spices together in a measuring cup or small bowl.

2) Rinse and pat dry chicken parts, then arrange in a baking pan.

3) Pour soy sauce mixture over the chicken and flip the parts twice.

4) Bake skin side up for approximately 45 minutes (or until internal temperature reaches 165-degrees), basting twice.

Make This!!

2011-11-04T06:10:00.000-07:00

Oh Cougar Gold Cheese, how do I love thee? Let me count the ways: 1) plain, right out of the can, 2) in macaroni & cheese, 3) in raspberry bars 4) in broccoli cheese soup 5) in biscuits and 6) in crispy cheese crackers.

Freshly opened can of Cougar Gold: does any other cheese compare?
I think not.

Cracker dough all ready for it's 4 hour rest in the fridge.

What did I do while waiting for the dough to chill?
Part of it was snuggle time with Remy.

After four hours - pure delicious, cheesy heaven from the oven.

Note: Make SURE you keep these crackers in an airtight container. I placed them in a gallon sized Ziplock bag which did not keep them crispy. The deliciously-crispy crackers from last night had vanished & in their place were soft & chewy cheese cookies. Lesson learned: either make & serve on the same day or keep them in an airtight container for sure!

Cheese Crackers from the November issue of Everyday Food

1/2 cup unsalted butter (room temp)
3 cups grated sharp cheddar cheese (I used Cougar Gold)
1 large egg
1 tsp Dijon mustard
1 tsp fine salt
3/4 tsp red pepper flakes
1 1/4 cups flour (spooned & leveled)

In a food processor, pulse together butter, cheese, egg, mustard, salt & red pepper flakes until smooth. Add flour & pulse until combined. Transfer dough to a work surface & form into a 2 inch wide log. Wrap in plastic wrap & refrigerate until firm, 4 hours (or up to 1 day).

Preheat oven to 350*. Slice dough into 1/4" rounds and arrange one inch apart on parchment lined sheet. Bake until edges are golden, 15-20 minutes, rotating sheet halfway through. Let cool completely on racks before serving. Store in an airtight container, up to one day). Makes 24.

Make This!!

2011-11-02T16:24:00.000-07:00

Bacon & caramelized leek dip!

I saw this recipe in the November issue of Martha Stewart Living. It sounded so delicious, I couldn't wait to make it. It's very good and the flavors are subtle. Make sure you don't serve it with too strong of a cracker. I served it with Akmak crackers & they overpowered the dip. We switched to red pepper slices & celery and they were the perfect accompaniment.

I definitely plan on serving this for a Thanksgiving snack!

Finished dip (this is half a recipe).

Caramelized leeks & bacon

Mix the leeks & bacon with chevre, sour cream, salt & voila: you have dip!

Bacon & Caramelized Leek Dip
3 T unsalted butter
3 medium leeks, white & pale green part only, thinly sliced crosswise
2 cups sour cream
6 oz soft goat cheese
6 strips bacon, cooked until crisp & coarsely chopped
coarse salt

Melt butter in a large skillet over medium-low heat. Cook leeks, stirring often, until caramelized, about 35 minutes. Transfer to a bowl & let cool.
Stir in sour cream, goat cheese, bacon & 1 1/2 tsp salt.

Power of Prayer

2011-11-01T05:33:00.000-07:00

Please pray for my friend Sarah & her husband Chris. They have waited so long to receive their new baby, Moses, only to find the birth father is having second thoughts.

"Write a list of huge requests you have for God - things so large that if they came to fruition, you would know they did so only because God intervened. Spend time praying through the list."

God is good!!!

Coastal Weekend

2011-10-30T09:09:00.000-07:00

We are back from a fun razor clamming weekend at the coast. We met my parents in Longbeach, WA on Friday evening at the swanky Super 8 motel. This razor clam harvest was an evening dig, so we had some time to kill. We drove to The Lost Roo restaurant & had a delicious dinner. We needed to fill up, since later, we would be burning lots of calories. Razor clam digging is serious exercise!

After dinner & back at the motel, Omid outfitted everyone in their clamming gear. He brought extra things for my parents as they didn't have the proper wind/waterproof clothing.

Remy & I ready to go!

I don't have any pix of the night dig, but let me say this: the weather cooperated & it stayed dry. The wind was warm & we got 2 + limits.

Night digs are not my favorite as it's so hard to see the clam 'show' on the sand (even with lanterns & flashlights).

This is what you have to look for. I only look for 'doughnuts' as they are the easiest to spot.
Photo courtesy Washington Department of Fish & Wildlife.

Our haul!

The next morning, we met up for breakfast. Long Beach is seriously lacking in breakfast places. One place we stopped at, looked nice from the outside, but the minute my dad & I stepped inside to check out their menu, we were assaulted by a strong musty smell instead of food. We hoped to smell bacon or something similar to breakfast. Nothing but 'yuck', so we decided not to eat there. We ended up at another place that was just okay.

Long Beach: you need a Pig & Pancake!

Papa with Long Beach's giant razor clam.

G & P with the World's Largest Frying Pan!
Christmas card photo!!!

After everyone was fed & no one was cranky anymore (Papa!), we stopped at the Washington State University (Go Cougs!!) Cranberry Research Center for some education (& because I love cranberries!).

Fun fact: Up until I was about 12, the only things that would make it on my Thanksgiving dinner plate
were cranberry sauce & stuffing.

Remy, Matty & Grammy posing as 'bog farmers.'

We took the 'self guided walking tour' of the facility.

Grammy ran inside the gift shop to see what they had.

She came out with a can of Cougar Gold Cheese for me!

Woo hoo!!!!!

Ocean Spray!

I love their cranberry-tangerine juice!

Matty checking out a research plot.

Found one!

Prepare to learn some fun facts about cranberries!

I LOVE the fact that there is a cranberry variety called 'pilgrims!'

If you were looking for sign #3, so were we. Let's move on to #4 instead.

We didn't see any wildlife. Remy must have scared them off!

We learned that wet harvested means a combine cuts the cranberries from the vine & the bog is then flooded.
The cranberries float to the top of the bog & are raked in. Thus: wet harvested!

Bumblebee garden

It was a fun stop & we learned lots about cranberries!

After spending about an hour at the cranberry farm, we decided to visit the beach again.

It was an absolutely beautiful & warm day!

I wish every visit to the coast could be this beautiful!

Fun fact: it was here that I checked Facebook & found out my friend Sarah was on her way to South Carolina to meet her new beautiful baby boy! Congratulations Sarah & Chris!

Sarah with her baby boy, Moses.

Make This!!

2011-10-26T07:01:00.000-07:00

Evil Chocolate Chip Cookies!

Why are they evil? Because this recipe calls for 3 cubes of butter. THREE! I usually only make a half recipe, as this cookie is really rich (think shortbread).

Evil Chocolate Chip Cookies

3 cubes butter, room temp
1 c powdered sugar
2 1/4 c flour
1 package of mini choc chips

Mix first three ingredients with your hands. Stir in minis. Chill 30 minutes. Drop by teaspoons onto slightly greased cookie sheets. Bake at 325* for 8-10 minutes.

Eugene Road Trip

2011-10-24T15:48:00.000-07:00

Yesterday we took a road trip to Eugene, Oregon. Omid found something on Craig's List he had to check out. Matty, Remy & I decided to tag along. Since none of us had ever been to Eugene before, we decided to stop & check out the U of O campus.

Fun fact: The Ducks have won 30 straight home games.
This terrifies me for when the Cougs play in Eugene next weekend.

The U of O campus is nice & surrounded by the city of Eugene

(which is much larger than I thought).

Future Duck?!
Heck no, he has to go to WSU!

U of O has several beautiful buildings. This is the 'athletic academic center.'
Beautiful architecture inside & out.

O bicycle racks. Love it!

I absolutely LOVED how each & every dorm window had an O sticker on them. That is school spirit!
Dear WSU: I'd like to see the same idea implemented in Pullman. Thank you.

Omid trying to make the famous "O." Is he close?

Matty: Is he close?

Neither of them got it.
Thanks to my friend Mary's son, McKinley for showing us how it's done!

This is the U of O Alumni Center. Omid & Matty were impressed with the architecture.
Me, not so much. I love the barn at WSU. Sorry! It's nice, but it's NOT WSU!

This building was impressive.
This is the U of O basketball arena.
Wow.

While I had a nice time visiting, I again have to say my allegiance is 110% to WAZZU! Go Cougs!

Make This!!

2011-10-20T21:37:00.000-07:00

Crunchy Baked Pork Chops

It's been years since I last made pork chops. I have been searching for a while for a good pork chop recipe. I found one tonight on Smitten Kitchen. To quote Omid: "This recipe is a winner!" I adapted the recipe slightly. Instead of using fresh bread crumbs (shame!), I used one cup of Panko & one cup of Contadina Italian bread crumbs.

Half way through, I flipped the pork chops so they wouldn't be soggy on one side.

Finished.
Doesn't the lower left pork chop look like Africa?

Moist, tender & served with mango chutney.

Start of Something New!

2011-10-20T07:09:00.000-07:00

Click here to read my new baking blog.

I love to bake and that's no secret! I have to bake something several times a week, or I go stir crazy. I'm starting up a small home-based baking business. If you would like me to bake something for you & deliver it to your door, give me a call or send me an email. I am excited to bake for you!

Make This!!

2011-10-19T13:19:00.000-07:00

Pasta with sun dried tomatoes, chicken & alfredo sauce.

This colorful dish is so tasty & easy to make.

2 chicken breasts, cubed
3 T olive oil
5 garlic cloves, chopped
1 large package of basil, julienned (I used the container from Trader Joe's)
1/2 package of sun dried tomatoes, julienned
1 lb package of pasta, cooked
1 cup whipping cream
1/2 cup butter
3/4 cup shredded parmesan cheese

Heat olive oil over medium heat. Saute chicken & garlic. Add sun dried tomatoes & 1/3 package of julienned basil. Set aside. In the same pan, melt butter & add whipping cream. Once a few bubbles appear around the edges & it starts to simmer, add parmesan cheese. Lower the heat & continue cooking until cheese is melted. Hopefully you have already cooked your pasta. Combine the pasta & chicken mixture. Add the alfredo sauce & mix everything together. Sprinkle with the rest of your reserved basil. Top with additional parmesan cheese. Enjoy!

Make This!!

2011-10-18T20:50:00.000-07:00

Pumpkin scones!

I have been looking for a good pumpkin scone recipe for a long time. My friend Karen just gave me this recipe last Thursday. I made them today and they were pretty good! Karen found the recipe here:

Adapted slightly from Mom's Who Think.

Starbuck's Pumpkin Scones

Scone ingredients:
2 cups flour
7 T sugar
1 T baking powder
1/2 t salt
1/2 t cinnamon
1/2 t nutmeg
1/4 t cloves
1/4 t ginger
6 T butter (cold)
1/2 c pumpkin
3 T 1/2 & 1/2
1 egg

Sugar glaze:
1 c powdered sugar
2 T milk

Spice glaze:
1 c powdered sugar
2 T milk
1/4 t cinnamon
1/8 t nutmeg
pinch cloves
pinch ginger

*Preheat oven to 425*. Lightly grease a cookie sheet. Combine flour, sugar, baking powder, salt & spices in a large mixing bowl.
*Cut butter into dry ingredients until mix is crumbly.
*In a separate bowl, whisk pumpkin, 1/2 & 1/2 & egg.
*Fold wet ingredients into dry. Form into a ball.
*Pat out dough onto a lightly floured surface and form into a rectangle.
*Cut the dough into three equal portions. Cut diagonally to produce the triangular pieces of dough.
*Place on cookie sheet & bake for 12-15 minutes until brown. Check the bottoms of the scones around minute 11 as they can easily burn.
*Place on a wire rack to cool.

Glaze:
Mix powdered sugar & milk together. Brush glaze over tops of cooled scones.

Spice glaze:
Combine all ingredients. Use a whisk to drizzle over the top of each scone.

Pullman Weekend (Part Two)!!!

2011-10-18T06:02:00.000-07:00

Homecoming Day in Pullman!

Omid and I woke up and took a walk through all the tailgate campsites.

Walking past this campsite, we were thankful these campers weren't right next to us!

Former WSU football player Ryan Leaf.
He has just written a book & is now on a booktour.

Go Cougs!

Omid & I walked up on the campus. Look at the view of the Palouse behind Omid.
Beautiful!

After a few hours, we all met back at Lin & Ward's camper for lunch.
Ward ordered the 'Colossus' pizza from Pizza Pipeline.

Ginormous 26" pizza!

Stuffed & almost ready for the game!

We took a quick family shot before the kids left for the game.
Omid and I didn't attend, but drove all over Pullman
revisiting our favorite places. So many wonderful memories!

After the game, we met up with our friends again. Look at Remy & Jack.
These two begged all weekend long, especially Remy. He forgot all his manners & was even caught
stealing food from other campsites. Naughty boy!

Coug fans!!

Just after the game, fans were starting to trickle back to the tailgating site.
I loved the sea of crimson!

I also loved the camraderie between the Coug fans. We were all complete strangers, but everywhere you went, Cougs invited us over for a bite or drink; and we did the same. We met so many nice people this past weekend.

We had a fantabulous time visiting Nas in Pullman. We were so happy she spent the entire weekend with us.
We can't wait until our next visit!!

Pullman Weekend (Part One)!!!

2011-10-18T05:44:00.000-07:00

We travelled to Pullman this past weekend to visit Nas and also for WSU's Homecoming! We had a fantastic time. While I am here physically, I am still mentally in Pullman. I love that place!♥

Driving near The Dalles, Oregon, we watched a beautiful sunrise.

Remy & Matty

We took a shortcut through Washtucna & saw these turkeys on the side of the road.

All I could think about was Thanksgiving dinner!

Almost there!

YAY!

We made it to Pullman and had to find where the rv parking was. It was first come, first served in our lot. Omid found this site which had great views on either side.

This is the right-side view from our campsite.

This is the left-side view from our campsite.
The WSU water tower!

Our little campsite.

After Omid set everything up, we took Remy for a walk up on campus & to find Naseem.

Thanks to Sarah for Remy's one-of-a-kind bandana.
50 people must have asked me where I got it.

Reunited!
Nas & her baby!

Matty & Nas

After a bit, we stopped at Nas' dorm & snuck Remy inside for a visit.
He wouldn't stop barking at her friends, so we rushed him back outside.

Amy, Lin & Lia

Lin & Ward's campsite was our tailgating 'headquarters.'

Happy to be back in our favorite place.

Nas catching up on all the Camas news.

Nas brought her friend Marcus over for dinner. Her friend Leah & Leah's sister Sarah also joined us.
Omid grilled koobideh for dinner (so Nas could have a taste of home). It was a wonderful night!

Omid and I went for a walk around the some of the other tailgaters. On the rear of one diesel pusher, we saw this sticker.
Somebody important was visiting WSU.

Next up: Saturday in Pullman!

Make This!

2011-10-09T20:22:00.000-07:00

Crab cakes!

Omid and I love crab cakes. We have tried so many different recipes and finally found one we really like that was easy and delicious!

The key to 'perfect' crab cakes: a measuring cup!
I used the 1/3 cup size.

Bake at 400* for 12 minutes on each side.

YUM!

The French call tartar sauce: remoulade.

I made a tangy remoulade which was a perfect accompaniment to the crab cakes.
No leftovers!

Corn Bread Crab Cakes adapted slightly from Cooking Light
2 tsp olive oil
1/2 c sliced green onions
2/3 cup diced red pepper
1/2 jalapeno pepper, diced
2 garlic cloves
1/4 cup mayo
4 T chopped chives
2 T chopped cilantro
1/2 t grated lemon rind
1 T fresh lemon juice
1 T hot sauce
1 tsp Old Bay Seasoning
1 egg
2 cups crumbled corn bread (I baked the cornbread about an hour before I needed it for this recipe).
1 pound fresh crab meat, chopped

Heat oil in a skillet over medium high heat. Add onions, peppers & garlic. Saute for 3-5 minutes. Cool. Combine pepper mix, mayo, and all ingredients in a medium bowl. Mix well. Scoop mix into a 1/3 cup measuring cup. Place on a greased cookie sheet. Place in fridge for one hour. Bake in a 400* oven for 12 minutes each side. Serve with remoulade sauce.

Remoulade
1/3 cup mayo
1 1/2 T green onions
2 T chopped cilantro
1/4 t fresh grated lemon rind
2 t fresh lemon juice
1/4 t hot sauce
1/2 t chopped garlic
1/2 t black pepper

Mix all ingredients together. Serve over crab cakes. Garnish with chopped green onions.

ERASURE!

2011-10-07T14:55:00.000-07:00

Andy Bell & Vince Clarke

My favorite musical group in the whole wide world? ERASURE! They are my go-to group on my iPod. I've loved them ever since I heard thier first single: Hideaway (way back when!). Omid introduced me to them with this very mixed tape the first summer we were dating. One listen & I was hooked.

Beloved mixed tape from 1988!

Since they announced a North American tour last June, I just knew I HAD to go see them. Long story short: tickets sold out immediately & I was sad that I wasn't able to purchase any. Omid was so sweet & purchased tickets off of Craig's List for me. I got to see them on Wednesday at the Crystal Ballroom with my friend Donna.

Donna & I enjoying a bite to eat before the concert.
Fun Fact: if you eat/drink at Ringlers & save your receipt before a concert in the Crystal Ballroom,
you get 'preferred entry' into the concert!!

Waiting to get inside!

Donna & I were about #50/51 in line. Once we entered the ballroom, most of the crowd went to one of the three bars stands in the concert area. Donna & I ran to the stage. Guess what! We were about 8 feet from the stage for the entire concert! The bests seats I've ever had at a concert!

Donna Roberts!
Have a real estate need? Call Donna!
She's licensed in WA & OR!

Feeling piggly wiggly for the concert to begin!

I could not believe the woman next to me was wearing earplugs!

Opening band: FrankMusik. Dance-trance stuff (not bad!).

After FrankMusik opened, we had to wait about 30 more minutes for Erasure to perform. We were really curious as to what Andy would wear. He came marching on stage & looked adorable in his sparkly, red blazer & trojan hat.

Andy!

Costume change.

Vince
Fun fact: Vince is a founding member of both Depeche Mode & Yaz.

Erasure performed for about an hour & a half and then came back and sang for another 20 minutes. It was hands down, the BEST concert I have ever attended. Andy didn't disappoint & danced away on the stage just like we'd hoped. I loved the fact that the entire Crystal Ballroom was singing/shouting to all the songs. It was a huge sing-a-long! Andy & Vince performed all my favorites!! I took several videos and uploaded them to YouTube. If you want to view my YouTube channel, you can click here. One huge warning: I am singing along & not very well! I was really disappointed to hear myself singing that badly. I apologize in advance!

Farewell!
It was an amazing concert & I can't wait until the next time I get to see them!

Fun Fact: On October, 11 - Erasure will release a new album called Tomorrow's World!

Lastly: I always suspected Vince & Andy were super cool, but this blog post from Mike the Fanboy confirms it! Just a few days ago after their Hollywood show, Vince & Andy spent time signing autographs & posing for photos with fans. I love that! Warning: there are a few inappropriate photos on that post.

Make This!

2011-09-30T20:53:00.000-07:00

I made the caramelized onion, fig & goat cheese tart again today. Only this time, I made smaller tarts (appetizer size) & left the chevre off until I removed them from the oven. Wow! Even more amazing than last time. This will be my new go-to appetizer anytime I need one. Not only does it come together quickly, but it tastes out of this world!

Make This!

2011-09-28T19:28:00.000-07:00

Caramelized onion, fig & goat cheese tart.

Omid found a 2 lb. package of fresh figs at Costco the other day. We could only eat so much. I thought about baking some Fig Newtons (my absolute favorite cookie), but decided to make a savory dish instead. The California Fig Advisory website had several good recipes, & I decided to try their goat cheese tart.

Not so fun fact: I noticed a little too late that the website I was looking at was for 'dried' figs, not fresh figs. So....I have been trying to 'dry' out my figs in the oven to get them ready for the tart. The great thing about figs:they are delicious fresh or dried.

Step one to caramelizing onions: saute in olive oil until soft.

This particular recipe called for basalmic vinegar. We purchase our BV from Navidi's Oils
in downtown Camas. So many wonderful selections of EVOO & BV.
One of my favorite stores downtown. ☺

I used black cherry BV to add to the onions.

Onions, butter, brown sugar & black cherry BV.
I sauteed this mixture for 20-30 minutes until I had a 'jam.'

Fresh figs.

I halved the figs & placed them in a 170* oven for 30 minutes.
170* wasn't hot enough, so I quartered the figs & upped the temperature to 300*.
That got things moving & shaking.

30 more minutes @ 300* did the trick!

I cut a sheet of puff pastry into quarters & added the onion jam.

Next I added the quartered figs & goat cheese.

I baked the tarts in a 375* oven for 20-25 minutes.

These were absolutely-positively delicious! The only thing
I would do differently is add a bit more chevre.

Caramelized Onion, Fig and Goat Cheese Tartlets from the California Fig Advisory Board
From Chef Lia Fallon

INGREDIENTS
• 1 tablespoon olive oil
• 2 cups thinly sliced onion
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 1 tablespoon basamic vinegar
• 4 frozen prepared 4-inch puff pastry tart shells
• 8 fresh California figs, sliced
• 4 ounces goat cheese, crumbled

PROCEDURE
In heavy skillet over low heat, heat oil and sauté onions, cooking gently for 10 minutes or until very soft. Add butter, brown sugar and balsamic vinegar; continue to cook over low heat, stirring frequently, for 20 to 30 minutes until onions are very soft, caramelized and jam-like. Cool.

Preheat oven to 375°F. Divide onion mixture among pastry shells; top with sliced figs and crumbled goat cheese. Crimp edges of each tart in about 8 places to make free form; arrange on baking sheet. Bake 20 to 25 minutes or as directed on package, until golden and crisp.

Serves: 4

Make This!

2011-09-28T15:58:00.000-07:00

Old fashioned doughnuts with chocolate glaze!

Thank you Joy the Baker for this recipe!

Oh my goodness: if you thought making doughnuts was time consuming & too much work, you were wrong! That's exactly what I used to think. These little doughnuts came together in no time & were very easy to make.

Perfect cake doughnut batter (almost like biscuit dough) with just a hint of nutmeg.

Waiting for the oil to heat to 360* took the most time.

Fry for one minute on each side.

This recipe made 20 doughnuts. There are only 19 in this photo.
I had to do a taste test to make sure they were 'okay.'

The chocolate glaze wasn't bad. I do prefer the chocolate glaze most grocery stores
put on their doughnuts. I am going to ask my bakery contact if it's possible to purchase
a small amount for the next time I make these.

YUM!

The verdict: better than good!!

Old Fashioned Doughnuts with Chocolate Glaze from Joy the Baker

1 1/4 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon fresh grated nutmeg

pinch of salt

1/3 cup granulated sugar

1/4 cup plain yogurt or sour cream

1 large egg

1 tablespoon unsalted butter, melted

vegetable oil for frying

In a medium bowl, sift together flour, baking soda, nutmeg, salt, and sugar.

In a separate small bowl, whisk together yogurt (or sour cream), egg, and melted butter. Add the wet ingredients to the dry ingredients and fold together until well incorporated. The dough will take some smooshing to gather into a dish. It will be like a slightly more moist biscuit dough. Wrap bowl in plastic wrap and place in the fridge to rest for 15 minutes.

Place a candy/fry thermometer in a medium saucepan. Pour oil into the pan until it is about 2-inches deep. Heat oil over medium-low heat.

On a lightly floured work surface, roll dough to a 1/2-inch thickness. Cut doughnuts with a 2 1/2-inch round cutter, and cut a hole with a smaller circle cutter.

When oil reaches 360 degrees F, fry 2 or 3 doughnuts at a time for about 1 minute on each side. Doughnuts will be golden brown. Carefully pull out, drain, and let rest on towel paper.

Chocolate Glaze

1 1/2 cups powdered sugar

4 tablespoons unsweetened cocoa powder

3 tablespoons milk or water

2 teaspoons pure vanilla extract.

In a medium bowl, whisk together powdered sugar and cocoa powder. Slowly stir in milk and vanilla extract. Whisk until silky and smooth. If you need a touch more milk to make this a dippable glaze, add a bit more.

Dip doughnuts in chocolate glaze and let rest to harden slightly.

Doughnuts are best served the day they’re made. They also freeze just fine!

Buy This!

2011-09-28T10:28:00.000-07:00

My new obsession: beverage dispensers. I really want one and feel we would use it a lot. I just can't decide on which one to purchase. Costo has one in their warehouse I have been eyeing for a while. I just don't like that the base & spigot are plastic (covered with chrome colored paint). But...the plastic spigot seems to be what most of the dispensers come with.

I like the idea of three different containers. Z Gallerie.

Also from Z Gallerie.

Pottery Barn (my favorite so far).

Elegant Tabletop's beehive dispenser.

Pier 1

This is a cute style, but I really like the clear dispensers so guests can see what's inside.

Sur la Table sells little 'content' signs both chalkboard & porcelain style. Very cute!

B. Smith at Bed, Bath & Beyond

I like the ginger jar style of this dispenser; but wish it was clear glass.

Make This!!

2011-09-27T17:34:00.000-07:00

Rustic Pear Galette!

I found this recipe in today's Oregonian newspaper. I love Tuesdays as that is when FOODday is published. Many of my favorite dishes have been found in FOODday. ☺ Today, FOODday featured pears: one of my favorite fruits. Lucky for us, Omid's parents just delivered a Costco-sized box of pears yesterday. I knew early this morning, that the minute I left work, I was going to bake this galette.

I substituted toasted nuts (hazelnuts in this case) as I didn't have any almond paste. I think I will bake this again with the almond paste next time (I LOVE almond paste!).

Look at the butter pieces in the dough. Butter = ♥

Pears, cinnamon, nutmeg, salt & brown sugar

Dough, pear mixture & toasted hazelnuts.

I love that this dough is just folded & pleated.
No special crimping required on the edges.

Ready for the oven with an a pat of butter, egg wash & raw sugar.

I love the look of raw sugar (even on butter!).

Want more? Click here to see a galette tutorial by David Liebovitz.

Netflix This!!

2011-09-27T05:58:00.000-07:00

We watched the movie Inside Job last night. Have you see it? Absolutely disgusting how the CEO's of Lehman Bros., Goldman Sachs, Merryl Lynch behaved several years ago & received no punishment whatsoever yet are rewarded with $400 million dollar (plus) bonuses (which they never had to repay), jobs at prestigious universities & our very own presidential administration.

Get Crafty!

2011-09-24T09:12:00.000-07:00

Another fun craft project! I found this one on Craft Gawker. LOVE THIS SITE!!! So many ideas I can use.
The Crafty CPA has a tutorial for these darling typewriter key ABC magnets. So easy & fun for a rainy day.

Photo by The Crafty CPA

Get Crafty!!

2011-09-24T07:31:00.000-07:00

Photo by Meg Duerksen

I found this FUN crayon project on Katie Brown's blog. I so want to try this!!!

The step by step instructions (with fun, colorful pics!) are here on Meg Duerksen's blog.

Free Art!

2011-09-23T16:02:00.000-07:00

Buy This!!

2011-09-23T06:49:00.000-07:00

I WANT to buy one of these custom pet nose necklaces, but since I only work part time & have a kid in college; I don't have much spare change lying around. But...if I did....I would SO order one!!!

Just look at that kissable nose!♥

Cookbook Club

2011-09-22T20:45:00.000-07:00

I found this link on Not Martha today regarding 'cookbook clubs.' Such a fun idea!

Make This!!

2011-09-22T19:57:00.000-07:00

I made orange breakfast scones again today. These are so easy! Make them!!!

I took the pictures with my new camera app for my iPhone.
It's called Pixlromatic & it's free!

Love how Remy got in the shot!

I also baked two loaves of banana bread. If I don't bake something several times a week, I go nuts!

I love to sprinkle raw sugar on my banana bread (makes for a crunchy crust). ☺

Here is my favorite banana bread recipe. It's my mom's & she got it from McCall's Magazine in the late 60's. Enjoy!

Banana Bread
2.5 cups flour
3 tsp baking powder
1/2 tsp salt
1 cup flour
1/4 c butter (melted)
1 egg
3 mashed bananas
1/2 cup milk
1 tsp vanilla
1/2 tsp nutmeg *Not in the original recipe. I added that myself.

Mash bananas & add baking powder, mix well. Next add salt, nutmeg, butter, egg & vanilla. Alternate flour & milk. Pour into a well greased loaf pan. Bake at 350* for one hour. *For a crunchy crust, sprinkle raw sugar on top before baking.

Power of Prayer

2011-09-22T15:18:00.000-07:00

In February, my friend Sarah give me this tip regarding prayer requests:

"Write a list of huge requests you have for God - things so large that if they came to fruition, you would know they did so only because God intervened. Spend time praying through the list."

I used her advice again this past week and have personally seen results. God is good!!