tag:blogger.com,1999:blog-20348346637434438552024-02-19T21:17:28.446-05:00Food (& Life) BeautifulA Celebration of Food - YUM!Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.comBlogger101125tag:blogger.com,1999:blog-2034834663743443855.post-54193148188220618622014-12-15T08:46:00.000-05:002014-12-15T08:52:27.221-05:00Cookies for Kids (Not My Kids, They're Tooo Young)The twins eat solids now so I made them cookies. <i>Mama of the Year</i>, I tell ya! Kidding, kidding.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqogTIDKSAJJdZL0oJMDWljSlc0raqjCNkMGxPxWwuRsikp1L_2QsNH4ZHyKjdDHh97J6rUU9K_nkmWwyGgYRg5V2BoqOEuhq3Vks6kg7VevW13YJRVw0xMwXSNCGuO-FjYKQuJkawCsA/s1600/IMG_2193.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqogTIDKSAJJdZL0oJMDWljSlc0raqjCNkMGxPxWwuRsikp1L_2QsNH4ZHyKjdDHh97J6rUU9K_nkmWwyGgYRg5V2BoqOEuhq3Vks6kg7VevW13YJRVw0xMwXSNCGuO-FjYKQuJkawCsA/s1600/IMG_2193.jpg" height="320" width="240" /></a></div>
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I made cookies for the <a href="http://eepurl.com/qCABj" target="_blank">Great Food Blogger Cookie Swap</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIj7d1kEmD2pExfgwIu2u5RHK90NebpG9pkx6PlrgQgQgPlhyhzIEZ3XPnt8-2PVaifMsA7OPV4Sm1IQyD58IaR2kIbXhjPERww8Q0ALtWP7FWE_kqIiB1BINyVutzO4ApNcNc-10w3yE/s1600/cookieswaplogo2014.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIj7d1kEmD2pExfgwIu2u5RHK90NebpG9pkx6PlrgQgQgPlhyhzIEZ3XPnt8-2PVaifMsA7OPV4Sm1IQyD58IaR2kIbXhjPERww8Q0ALtWP7FWE_kqIiB1BINyVutzO4ApNcNc-10w3yE/s1600/cookieswaplogo2014.png" height="165" width="200" /></a></div>
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Fourth year and still going strong. (Years <a href="http://foodbeautiful.blogspot.com/2011/12/cookie-giveaway-quick-run.html" target="_blank">1</a>, <a href="http://foodbeautiful.blogspot.com/2012/12/cookies-happened.html" target="_blank">2</a> & <a href="http://foodbeautiful.blogspot.com/2013/12/cookies-coffee-happiest-of-holidays.html" target="_blank">3</a> for your reference!) Just so you know I procrastinated because the twins decided to go on a nap hiatus for 6 days straight, but I showed them and made these babies after the human babies went to bed. I drank wine too. Mom wins. Or the cookies win, not sure yet.<br />
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<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">Wine + Bottle Warmer + KitchenAid Mixer = PRODUCTIVITY</td></tr>
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The best part about the swap? Well there's a couple best parts. 1. You get 3 kinds of cookies from other bloggers. It's like Christmas before Christmas. 2. We all pay a couple of dollars to participate and all our dollars go to <a href="http://www.cookiesforkidscancer.org/" target="_blank">Cookies for Kids' Cancer</a>. Probably my favorite part. 3. There's cookies people, cookies!<br />
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Want to know what I got?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Hc9lPd56TtNQCdVegDPfRlvoE2wdda0-kKfwkD-CGsxNk5koLos4X0KrgpqPc-mWY5zpmcXYTrX9OhBMHmzHh4ZT5Su3c14MYJyM5mo7TBpQHywuD750ZSnqLF6xUgZIWhQmIKZSrKQ/s1600/IMG_2176.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Hc9lPd56TtNQCdVegDPfRlvoE2wdda0-kKfwkD-CGsxNk5koLos4X0KrgpqPc-mWY5zpmcXYTrX9OhBMHmzHh4ZT5Su3c14MYJyM5mo7TBpQHywuD750ZSnqLF6xUgZIWhQmIKZSrKQ/s1600/IMG_2176.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small; text-align: start;">*Minty Chocolate Chip cookies from</span><span style="font-size: xx-small; text-align: start;"> </span><a href="http://www.crazyforcrust.com/" style="font-size: medium; text-align: start;" target="_blank">Crazy for Crust</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQJpGD7yM8VpXIuRexgDrhkn9N9i6bNa1vMphHijKT0kv1LCJM4IEuwxmmfc_qk__4JZTt7CoVaWx9_0d5ek53V6IxUOYdpTezSnOrV9mtq-Lhl9rUVlAlqFEXpB2_8lmlq7Hr-AFO6U/s1600/IMG_2212.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipQJpGD7yM8VpXIuRexgDrhkn9N9i6bNa1vMphHijKT0kv1LCJM4IEuwxmmfc_qk__4JZTt7CoVaWx9_0d5ek53V6IxUOYdpTezSnOrV9mtq-Lhl9rUVlAlqFEXpB2_8lmlq7Hr-AFO6U/s1600/IMG_2212.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small; text-align: start;">*Dark Chocolate Peppermint Crunch Cookies from </span><a href="http://thedailydabble.org/" style="font-size: medium; text-align: start;" target="_blank">The Daily Dabble</a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJqv3HN8E4gMzqg-32weOrwWhziGyJIeh4OKpNANmwlnBs4U01lcQhmCqVcDypo4GIijjdXvimFlduk8sTRabBk-w0bnuPA-wFSNifkypl5-vTm7f_gmjZ2bjniwOKL83fR-92nZym1U/s1600/IMG_2241.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTJqv3HN8E4gMzqg-32weOrwWhziGyJIeh4OKpNANmwlnBs4U01lcQhmCqVcDypo4GIijjdXvimFlduk8sTRabBk-w0bnuPA-wFSNifkypl5-vTm7f_gmjZ2bjniwOKL83fR-92nZym1U/s1600/IMG_2241.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small; text-align: start;">*Tie Dye Chocolate Thumbprint Cookies from </span><a href="http://theseasidebaker.com/" style="font-size: medium; text-align: start;" target="_blank">The Seaside Baker</a></td></tr>
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My husband is still asking when the next package is going to arrive. Can someone tell him it's over, we need to make our own cookies.<br />
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So the cookies I made? Well I wanted something chocolate cause I'm a chocolate girl. And I have twins - enough said. So I got on the nutella cookie train and then kinda switched it up and the twins ate 3 dozen. JUST KIDDING, everyone calm down.<br />
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<b>Chocolate Cookie Dough Cookies</b><br />
<i>adapted from <a href="http://www.averiecooks.com/2014/05/soft-and-chewy-nutella-white-chocolate-chip-cookies.html" target="_blank">Averie Cooks recipe</a> </i><br />
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<i>Ingredients</i><br />
<div class="MsoNormal" style="color: #222222; font-size: small;">
<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;">1/2 cup unsalted butter, softened (1 stick) <o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #222222; font-size: small;">
<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;">heaping 1/2 cup Trade Joe’s Cookie + Cocoa Swirl Spread<o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #222222; font-size: small;">
<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;">1/2 cup dark brown sugar, packed <o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #222222; font-size: small;">
<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;">1/4 cup granulated sugar<o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #222222; font-size: small;">
<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;"> 1 large egg <o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #222222; font-size: small;">
<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;">2 teaspoons vanilla extract <o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #222222; font-size: small;">
<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;">1 3/4 cups all-purpose flour <o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #222222; font-size: small;">
<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;">2 teaspoons cornstarch <o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #222222; font-size: small;">
<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;">1 teaspoon baking soda <o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #222222; font-size: small;">
<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;">pinch salt<o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #222222; font-size: small;">
<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;">1 cup white chocolate chips <o:p></o:p></span></span></div>
<div class="MsoNormal" style="color: #222222; font-size: small;">
<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;">1 cup dark chocolate chunks</span></span></div>
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<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span></div>
<i>Directions</i><br />
<div class="MsoNormal" style="margin-bottom: 16pt;">
<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;">*Beat the butter, TJ’s spread, sugars, egg and vanilla on medium-high speed until creamed, about 4 minutes.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 16pt;">
<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;">*Scrape down the sides of the bowl. Add the flour, cornstarch, baking soda, salt, and beat on low speed until just combined, about 1 minute.<o:p></o:p></span></span></div>
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<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;">*Scrape down the sides of the bowl. Add the white and dark chocolate chips, and beat on low speed until just combined, about 30 seconds.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 16pt;">
<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;">*Using a cookie scoop or Tablespoon measure out the batter and roll into balls, and flatten slightly.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: 16pt;">
<span style="color: #4c4c4c;"><span style="font-family: Times, Times New Roman, serif;">*Place cookies on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days.<o:p></o:p></span></span></div>
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<div class="MsoNormal" style="margin-bottom: 16pt;">
<span style="font-family: Times, Times New Roman, serif;"><span style="color: #4c4c4c;">*Preheat oven to 350F, line a baking sheet and place cookies at least 2 inches apart and bake for about 8-9 minutes. Cookies will seem slightly undercooked but they firm as they cool (don't overbake!). </span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #4c4c4c;">*Allow cookies to cool on baking sheet for about 10 minutes before devouring</span></span></div>
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<br />Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com0tag:blogger.com,1999:blog-2034834663743443855.post-6640922125299763492014-12-01T16:18:00.002-05:002014-12-01T16:18:28.657-05:00It's Very "Purpley"Okay name that movie, who created the word "purpley?" <br />
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ELF!!! Remember when he says "oh that dress is very purpley." Only the bestest movie ever.<br />
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Okay who got us all off track? It was you guys it wasn't me. I'm always on track. I mean ask my husband. This girl? Always. On. Track.<br />
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Right, the track. Okay so my new cooking method is to make lots of food, with little effort and freeze it so I always have something on hand. I can't have the same thing for 4 days. That's too much. Too much.<br />
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So I made lentils. They were brown lentils but then they turned purple. It wasn't my fault. It was the carrots. But purple is a nice color right? We had organic purple carrots and I threw them in the pot. And the lentils turned purple. Purple lentils are delicious though. Delicious.<br />
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<i>NOTE: If you read to the end I say the word "poop" and I show you the boys. Just saying.</i><br />
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<b>Purpley Lentils</b><br />
<i>Ingredients</i><br />
1 onion or 2 leeks chopped<br />
1 clove of garlic, minced<br />
3-5 carrots, chopped<br />
3-5 celery stalks, chopped<br />
1 1/2 cups lentils<br />
2 Tbsp tomato paste<br />
4-6 cups of stock<br />
handfuls of baby spinach (really who measures out baby spinach - just add what you want!)<br />
2 Tbsp red wine vinegar<br />
GOOD olive oil<br />
salt + pepper<br />
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<i>Directions</i><br />
*Saute onions/leeks, carrots, celery in olive oil for 5 minutes over medium heat in a heavy bottom pot (keep those non-stick pans far away friends, far away)<br />
*Add in garlic and sauté until translucent and yummy smelling<br />
*Add in lentils and "toast" for about a minute<br />
*Add tomato paste and stir throughout your pot<br />
*Add salt and pepper to taste<br />
*Add stock and bring to a boil, turn heat to low and cook until lentils are soft - about 40 minutes<br />
This is why I love this recipe, you can leave it on low and tend to baby poops. Yes there's baby poop written in the middle of my recipe<br />
*At the end add the spinach, red wine vinegar and any additional salt & pepper<br />
*All done, feel free to eat a bowl and freeze the rest<br />
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Lentil Faces<br />
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<br />Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com0tag:blogger.com,1999:blog-2034834663743443855.post-5054719751940089362014-11-10T14:21:00.000-05:002014-11-10T14:21:09.106-05:00Month 1: Day-to-DayI showered, got dressed (in real clothes) and wore make-up every single day of my maternity leave. I'm actually really proud of this so feel free to leave any congrats below.<br />
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All kidding aside, my maternity leave was different. It's okay I'm a bit different. But I wanted to break down our day-to-day. Not for anything other than education. Maybe you have a friend or family member dealing with a "not so normal" maternity leave. I'll tell you what they need most. Voicemails. Text Messages. And Food. I didn't write a single thank-you card, but we couldn't have done it alone - Thank You.<br />
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After getting released from the hospital without your babes at your side, things change. You start to live in a life you never even knew existed. One that includes phone calls to nurses at all hours of the night, pumping non-stop (sorry guys), discussions on milliliters and saturation rates, kangaroo time and more tubes and wires than you've ever seen. Oh and the beeping. You will always remember the beeping.<br />
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There's something comforting and scary about the NICU at the same time. There's comfort in knowing that your child has the best care possible and there's comfort in knowing that the other families you spend hours with "get it." It's equally as scary because what you see day-to-day makes you appreciative of one thing, life.<br />
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So day in and day out you acclimate to a new norm. You spend hours in the NICU and it never seems like enough. Each time you walk out the door you restrain yourself from running back in. You need a break but you also never want to leave. That's why NICUs employ the most amazing nurses. You need them not only for the babies but for the parents who brought these darlings into the world. Again, thank you.<br />
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To make it a bit more confusing we had 2 babes in 2 different NICUs in 2 different hospitals. They were connected, but about a 15 minute walk from each other. Our days were spent logistically planning how we could spend as much time as possible with each baby. To break it down, there was never enough time.<br />
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But there was support. Through our nurses, through our <i>NICU neighbors</i>, through our family and friends. And that is how we survived month 1. The 1 1/2 hour drive each way each day. The saying good-bye each night. The hoping for good news the next morning.<br />
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There are a lot of details you don't share with the world. How some days you need a break but taking that break is almost worse. How your baby doesn't seem small even when preemie diapers are too big. How you really don't know if and when your baby can come home.<br />
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You also gain a lot of knowledge by being a NICU family. How to care for and love some of the tiniest little darlings. How you don't let wires get in the way. How to laugh about poop explosions in an isolate. How to dress a baby who's clothes don't even fit. It all feels normal in there at that moment. And normal is something we don't take for granted anymore.<br />
<br />Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com8tag:blogger.com,1999:blog-2034834663743443855.post-85148674821666993802014-11-02T16:04:00.000-05:002014-11-03T13:47:18.101-05:001 Cake, No FrostingI ate a mini cannoli for lunch. Best decision ever. It was a NY cannoli so I kinda had to.<br />
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Anyway let's talk about the day I walked in the door and asked our nanny to stay 20 minutes longer to bake a cake. The look on her face was priceless. I told her not to worry there was no frosting involved.<br />
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Twenty minutes - tops. Then you can play with the twins and just pull it out of the oven when the timer beeps. It's a twin-approved cake. It's also approved to eat for breakfast or during long car rides.<br />
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So I was at a work photo shoot with the lovely Emily of <i><a href="http://www.mstarreventdesign.com/" target="_blank">mStarr Event Design</a></i> - fancy, right - when I found myself volunteering to bake this cake for the next day. I'm kinda really glad I make impulsive decisions like this. Cause then there was cake. Really easy, really delicious, really delicate olive oil cake.<br />
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Also, it's not advised to bake right after the kitchen has been cleaned, but that's a topic for another day.<br />
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Olive oil cakes are Italian favorites that use REALLY GOOD olive oil and citrus to create this amazing treat. Don't skimp on buying the good olive oil or the fresh citrus. Don't say I didn't warn you.<br />
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<b>Olive Oil Cake</b><br />
<i><span style="font-size: x-small;">adapted from a recipe a friend gave to a friend who probably got it from another friend</span></i><br />
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<i>Ingredients</i><br />
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<span style="font-family: Times, Times New Roman, serif;">1 cup cake flour</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 cup all-purpose flour</span></div>
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<span style="font-family: Times, Times New Roman, serif;">3/4 tsp baking powder</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/4 tsp baking soda</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Pinch of salt</span></div>
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<span style="font-family: Times, Times New Roman, serif;">3 farm fresh eggs</span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 1/2 cups sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Zest of two lemons</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 1/2 cups whole milk</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 1/2 cups extra-virgin cold pressed olive oil </span></div>
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<span style="font-family: Times, Times New Roman, serif;">3/4 cup toasted sweetened coconut</span></div>
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<i>Directions</i><br />
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<span style="font-family: Times, Times New Roman, serif;">*Preheat oven to 350 degrees, and grease & flour a 9x13 pan - <i>I used a 9-inch round cake pan because I can't follow the rules</i></span></div>
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<span style="font-family: Times, Times New Roman, serif;">*Combine both flours, baking soda and powder, and salt </span></div>
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<span style="font-family: Times, Times New Roman, serif;">*In a separate bowl whisk eggs & sugar together well</span></div>
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<span style="font-family: Times, Times New Roman, serif;">*Stir in zest, milk & oil until well combined</span></div>
<span style="font-family: Times, Times New Roman, serif;">*Fold in dry ingredients and </span><span style="font-family: Times, Times New Roman, serif;">coconut</span><br />
<span style="font-family: Times, Times New Roman, serif;">*Pour into pan and bak for 45 minutes - <i>when using the 9-inch round pan, cooking time was approx. 35-40 minutes</i></span><br />
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Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com0tag:blogger.com,1999:blog-2034834663743443855.post-15976677339740989592014-10-28T09:57:00.001-04:002014-10-28T09:57:28.428-04:00Gooooo TeamInfants are tough. Yup I said it, cause it's true. Twin infants are times 4 tough. And twin infants, one with a heart defect, are fun and tough-er-est.<br />
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It's not the logistical, no-sleep tough that gets to you though. It's months in the NICU, infant heart surgery, a whole team of medical professionals that many times I can't keep straight that becomes the toughest. I don't want it any other way, I don't wish for "different" kids. I just wish for more time as a family, more time with the twins and more time to do our own thing.<br />
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Let's back up, mmkay? At 12 weeks preggo (and rarely keeping food down), we were told Twin B had increased thickening of the neck. It was right on the border of being a concern so we decided to run a chromosomal test. Everything came back a-ok. So I ate more cheerios and ginger ale.<br />
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Week 20, the day after Christmas, we were going to find out if these crazies were boys, girls or monsters. I was going with monsters. That conversation was side-stepped as they noticed Twin B's heart was on the other side and turned around. Yup definitely monsters.<br />
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Less than a week later we were working with <a href="http://www.childrenshospital.org/heart-center/heart-center" target="_blank">Boston Children's Heart Center</a> and discovered that Twin B had more than a silly placed heart. To put it simply, all the pieces of his heart were there but the piping was a little off meaning un-oxygenated blood would be delivered to his body when he was born. It was "fixable."<br />
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Writing it makes the process sound simple and clear cut. It was not. There were no guarantees and we knew months out that our norm was not everyone's norm.<br />
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So reached out to some of our closest friends and family. From medical professional friends to those who spent time at Children's Hospital to those who just "got it." This is our core team, the people we work with that can't prescribe a single piece of medicine to the boys, but provide our little family with something much more important. <br />
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And that is how we keep moving forward.Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com1tag:blogger.com,1999:blog-2034834663743443855.post-49300182744293234472014-10-23T19:00:00.000-04:002014-10-24T09:16:43.591-04:00It's FallfutifulI made up a word. It's fall and beautiful in one perfect little word. We can now add that to the dictionary.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifq-5VsLM5G_MiZBppHXmq6U6pzGqn25n1jEUU3lZO0yVQVyAYSMLiSdAdnTbNAcUrxVqTW5h7zuqz9_KHpJyewpxKKbHxDnk-C3gplrNY4IkApxNXYFEQ4LLVHcXi6TUqOGu_mPWD0lw/s1600/IMG_1677.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifq-5VsLM5G_MiZBppHXmq6U6pzGqn25n1jEUU3lZO0yVQVyAYSMLiSdAdnTbNAcUrxVqTW5h7zuqz9_KHpJyewpxKKbHxDnk-C3gplrNY4IkApxNXYFEQ4LLVHcXi6TUqOGu_mPWD0lw/s1600/IMG_1677.jpg" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The twins went apple picking with their Aunt Jess</td></tr>
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Anywho, back to fall. So last fall I had 2 beans in my belly (weird, but true) so I wanted nothing to do with fall flavors. The thought of pumpkin or apple or butternut squash sent me running to the bathroom. Seriously, no good. This year I'm doing and eating everything fall.<br />
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Hence the pumpkin ravioli fiasco of Saturday night.<br />
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Ravioli. Cooks quick. Great for busy mamas. EXCEPT not for twin mamas. There should be a disclaimer on the package. <i>Mamas with twins walk away from this fresh, local pumpkin ravioli. </i><br />
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Luckily I bought 2 packages. Cause the first package was cooking and I turned away to wash a bottle that took me 30 seconds longer than I thought and all the pumpkin filling exploded and boiled off into the water. I shed a tear. The beans let out a shriek. It was because of the ravioli not because of poop, I swear.<br />
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So feel free to substitute the ravioli with any sort of pasta because if you overcook regular pasta it's a little less of a fiasco. The idea with this meal is you really don't even need the onion, garlic or much seasoning because all the flavor is coming from the fresh sausage. It's genius. Seriously, genius. Okay maybe not, but it tastes really good and you can make it while two babes watch Spiderman from the living room floor (NO, we would never ever let our 6 month olds do that. Never. Okay, maybe just once. Or twice.)<br />
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<b>Cheater Pasta</b><br />
<i>Ingredients</i><br />
4 fresh pre-made sausage links with any of your favorite flavoring (I used Whole Foods pepper and onion chicken sausage - so good)<br />
1 onion, diced<br />
2 garlic cloves, diced<br />
3 handfuls of baby spinach<br />
3 Tbsp GOOD olive oil<br />
salt + pepper<br />
1 package of any ravioli or pasta you'd like<br />
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<i>Directions</i><br />
*Heat olive oil in a non-stick pan<br />
*Sautee your onions and garlic over low/medium heat<br />
*Meanwhile cook pasta according to directions - DO NOT WASH BABY BOTTLES AT THE SAME TIME<br />
*Remove casings from the sausage and place the sausage in your non-stick pan<br />
*Using a wooden spoon break up the sausage and let it brown on both sides<br />
*Once the sausage is cooked turn the heat to low and add your spinach if you have some on hand<br />
*Drain your pasta<br />
*Place the sausage and veggie mixture over pasta and viola - dinner!<br />
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<br />Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com0tag:blogger.com,1999:blog-2034834663743443855.post-24096431287255146112014-10-10T16:05:00.001-04:002014-10-10T16:05:11.508-04:00Don't Be Late <div style="background-color: white; border: 0px; color: #444444; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 24px; margin-bottom: 1.714285714rem; padding: 0px; vertical-align: baseline;">
Oh and don't forget to update your blog. Anyway back on topic...<br />
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I hate being late, like really dislike it. Just thinking about being late stresses me out. I feel anxious if other people are late. I’m sweating right now.</div>
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So apparently my babes hate being late too. So much so they came 7 weeks early. I can’t blame them – they didn’t want to miss Easter or Marathon Monday (the 2 best holidays). They showed up early to party. I forgot to wear my party shoes so the nice nurses gave me some socks <em style="border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;">(side note: when they tell you to pack a hospital bag and leave it in your car I suggest you listen)</em></div>
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<b><i>Meet Lou<span style="background-color: transparent;"> </span></i></b></div>
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<b><i>And Dean</i></b></div>
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I only now realize how scared we should have been and how peanut-sized they were. We don’t have other babes, we didn’t know. So we trekked along and have some stories to tell.</div>
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But first let’s discuss baby jeans. I die. (Hospital gowns, not as cute)</div>
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Oh remember when this was just a food blog? Yeah, now I just make food for the week and food for babies. It’s kinda the same thing, but a little quicker and different. And it tastes really good (the baby food especially). It’s okay, one day I’ll open my own coffee shop – you know in my spare time.</div>
Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com0tag:blogger.com,1999:blog-2034834663743443855.post-46887859469343855112013-12-11T08:07:00.000-05:002013-12-11T08:09:35.764-05:00Cookies + Coffee = Happiest of HolidaysThree years. Yes three years in a row I have participated in the <a href="http://www.fbcookieswap.com/" target="_blank">Great Food Blogger Cookie Swap </a>partnered with <a href="http://www.cookiesforkidscancer.org/" target="_blank">Cookies for Kids Cancer</a> for happy hearts and happy tummies. It's basically heaven during the busiest time of year. My husband is always first to rip open the boxes and mopes around the house after all the cookies are gone. I feel for him.<br />
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<img alt="The Great Food Blogger Cookie Swap 2013" height="165" src="http://www.fbcookieswap.com/images/cookieswaplogo2013.png" width="200" /></div>
It's also three years in a row that I stress over what cookies to make. Should they be classic or inventive or straight-forward and easy. STRESS. So this year I grabbed a cappuccino on a cold Sunday morning and snuggled with Luce to plan.<br />
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Cappuccino cookies a la <a href="http://joythebaker.com/2011/02/cappuccino-cookies-with-espresso-and-white-chocolate/" target="_blank">Joy the Baker</a> to the rescue. I kid you not when I say this recipe rocks: a) it's super easy, b) it's fail-proof, c) it tastes like a cappuccino. Heavenly. And trust me even non-coffee drinkers rejoice.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGoIDqaakhyphenhyphen70JxzedBgkJPZsf7darasP2fFeKUqPa8Db3FgZeW3cfMAMbzoV5WfnBqeeU7Mv_rv75vrrRNWpQYYLKAFykVsAEIzkZQfflPA4lidFxWq9L7jseuPo1xHuxo4Oks_LUmk/s1600/capcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzGoIDqaakhyphenhyphen70JxzedBgkJPZsf7darasP2fFeKUqPa8Db3FgZeW3cfMAMbzoV5WfnBqeeU7Mv_rv75vrrRNWpQYYLKAFykVsAEIzkZQfflPA4lidFxWq9L7jseuPo1xHuxo4Oks_LUmk/s320/capcookies.jpg" width="320" /></a></div>
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But first, wanna see what yummy cookies I got??? I think, yes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSdTAZGlz6wqWiokuSN8eZJw6DqtzOEyOdXQDvq_hAUdL9veSoVlRKuPbuJfqCJaSEpMmFh3v94Z2ZxuvCKQEnGpPRrkQcehEYVF0rnR9J2M81U_InpAZ117NC5VJ6bKuTiZRSKv4FhE/s1600/GingerCookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiSdTAZGlz6wqWiokuSN8eZJw6DqtzOEyOdXQDvq_hAUdL9veSoVlRKuPbuJfqCJaSEpMmFh3v94Z2ZxuvCKQEnGpPRrkQcehEYVF0rnR9J2M81U_InpAZ117NC5VJ6bKuTiZRSKv4FhE/s200/GingerCookies.jpg" width="200" /></a></div>
Ginger Cookies from <a href="http://someplacethatsgreen.blogspot.com/" target="_blank">Someplace That's Green</a>. Yes these were baked with love because I love ginger. They made my 3pm very happy for a full week. <br />
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Monster Cookies from <a href="http://topnotchmom.com/" target="_blank">TopNotchMom.com</a>. I don't know exactly what's in these, but I now love monsters. <i>Also, lesson for next year - don't let the husband take the pics or eat all the cookies before you can get good shots. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWs8cRMCIsHBpLsDDko99CQWLCt2WsGnG1KwZji9aA0U6lQXXZtnI_S9NkA1uIBsYySsrRLLwiA-ZjZfPSL47C9HGVlnVije0qkFWb0n9x4wxfyEQPf7cBNXrbu9X8SIVI_dw9a2uVz4/s1600/almondapricot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYWs8cRMCIsHBpLsDDko99CQWLCt2WsGnG1KwZji9aA0U6lQXXZtnI_S9NkA1uIBsYySsrRLLwiA-ZjZfPSL47C9HGVlnVije0qkFWb0n9x4wxfyEQPf7cBNXrbu9X8SIVI_dw9a2uVz4/s200/almondapricot.jpg" width="188" /></a></div>
Almond Apricot Cookies from <a href="http://almacucina.com/">AlmaCucina.com</a>. These are really quite perfect cookies for me. I ate them for breakfast multiple days in a row. Hey there's jam in there, don't judge.<br />
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And now for what I sent out - a little cappuccino in the form of a cookie! <br />
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<br />
<b>Cappuccino Cookies from Joy the Baker</b><br />
<i>Ingredients </i><br />
1 cup (2 sticks) unsalted butter, softened<br />
3/4 cup brown sugar<br />
3/4 cup granulated sugar<br />
1 large egg, room temp<br />
1 large egg yolk, room temp<br />
2 teaspoons pure vanilla extract<br />
2 1/4 cup all-purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
3 tablespoons instant coffee powder<br />
1 cup Ghiradelli vanilla white chocolate chopped into pieces (heaven!)<br />
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<i>Directions</i><br />
In a medium bowl, whisk together flour, baking soda, salt and instant espresso powder.<br />
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In the bowl of a stand mixer fit with a paddle attachment, beat together butter and sugars until light and fluffy, about 5 minutes. Stop the mixer and scrape down the butter mixture with a spatula. Add the egg and egg yolk and beat on medium speed until mixture is fluffy, about 2 minutes. Beat in the vanilla extract. Stop the mixer and add the dry ingredients, all at once to the butter mixture. Beat on low speed until just combined. Stop the mixer, add the chocolate chunks and fold together with a spatula until well combined. Cover the dough with plastic wrap and refrigerate for about 45 minutes.<br />
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Just before you’re ready to bake the cookies, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or non-stick baking mats.<br />
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Scoop cookie dough by the heaping tablespoonful onto the prepared baking pans. Bake for about 10-12 minutes, until lightly browned around the edges. Remove from the oven, allow to cool on the baking sheet for about 10 minutes, then remove to a wire rack to cool completely. <br />
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<b><span style="color: red;">Happy Holiday, Cookie Style!</span></b></div>
<br />Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com2tag:blogger.com,1999:blog-2034834663743443855.post-79194409018199899842013-11-04T16:20:00.000-05:002013-11-04T16:20:15.424-05:00Sometimes I Only Take 1 Picture......because let's be honest I don't have a camera. And I normally take a photo with my phone while I'm cooking, dirty hands and all. But this blog isn't about the best photos, it's just about food. Beautiful food.<br />
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I've been feeling blah lately, just down on energy and not my 100%. So I turned to what worked when I was 3, re-invented it a bit and guess what? It works just as well when you're in your 30's. Go figure. Life is so tricky like that.<br />
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This soup is so easy, just takes a bit of time. But it's all worth it. Make it on a Sunday night and have lunch figured out for the rest of the week. Plus it makes you feel all happy inside. And somehow dinner table conversations become a little bit longer with a bowl of soup. Trust me.<br />
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Couple notes: You can make this soup vegetarian, just ixnay the chicken. Also feel free to add some orzo or rice and any other delicious veggies you have on hand. And don't forget the extra lemons to squeeze on top.<br />
<br />
<b>Re-invented Avglemono Soup</b><br />
<i>Broth</i><br />
2 onions, cut in half (leave skin on)<br />
5 carrtos, chopped in half (no need to peel)<br />
5 celery stalks, chopped in half<br />
2-3 parsnips, choped in half<br />
6 sprigs of sage<br />
1 Tbsp peppercorns (less if you want less pepper taste)<br />
1 Tbsp salt <br />
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<i>Soupa</i> (that's soup in Greek folks, also my second word)<br />
1 Tbsp olive oil <br />
1 onion, diced<br />
4 carrots, peeled cut into bite size pices<br />
5 celery stalks, cut into bite size pieces<br />
1 3/4 pound of chicken thighs<br />
6 sprigs of sage<br />
1 tsp pepper<br />
1 1/2 tsp salt<br />
3 eggs<br />
3 lemons<br />
1 bunch of kale, washed and chopped<br />
<br />
<br />
In a large stockpot (I'm talking the big one that you never use) place all the ingredients for the broth and cover with cold water - leave a little room at the top so it can boil. Bring the pot to a boil, uncovered, and then reduce to a simmer. (Note: It can take an hour or so to get the water to boil because remember you're using your BIG pot) Let the broth simmer for an hour and up to 3 hours.<br />
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With a slotted spoon remove all the cooked veggies and place them in a bowl. Feel free to nibble on these while you're cooking. Also, once cooled, dogs love the yummy cooked carrots.<br />
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Now strain the broth through a fine mesh sieve (I don't even know why I used sieve, I meant strainer) so you can remove the peppercorns and any herbs. You can also skip this step and simply fish them out with a spoon. <br />
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Either in another stockpot or in the same one with the vegetable broth removed, heat the olive oil over medium heat. Add the onions, carrots and celery and saute for about 5 minutes. Then add in some salt and pepper, sage, your gorgeous broth and the chicken thighs. This is where we cook the chicken in homemade stock - genious.<br />
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You want to cook the chicken until it falls off the bone, about 20 minutes. Remove the chicken and shred it up and add it back into the pot. Turn the heat to low - as low as it can go.<br />
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In a medium bowl take your eggs and whisk them - like really good. Then with one hand whisking you want to slowly add 3 ladle fulls of the soup. This is to make sure you don't wind up with scrambled eggs - and if you do, don't panic, just order pizza (trust me, I've done it.).<br />
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Then you want to add the egg and broth mixture into the soup and stir away. Add in your kale and the juice of 3 lemons and ta-da!!!!<br />
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THE perfect feel better soup.Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com2tag:blogger.com,1999:blog-2034834663743443855.post-59578968142628109962013-06-12T18:33:00.002-04:002013-06-12T18:33:34.275-04:00How You Know You're LuckyBeing in your 30's is tough. No joke. I'm not sure how I didn't see it coming, but it definitely was a trick. There's expectation to be somewhere in your life and yet if you don't have certain boxes checked there's a sense of failure or angst when in reality there are no rules for life. Each life is a different story with a different path.<br />
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And in your 30's you can normally take on more risk, but you also have a deeper sense of reality. The two battle with each other and many times you forget to live your life. I'm here to remind you not to forget to count your lucky stars and remember all those accomplishments that make you lucky.<br />
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My husband works a ton. He also never complains. I complain a ton and he never calls me out on it. I'm pretty lucky.<br />
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We live in a house, an older house, one with never-ending renovations. I don't have a dishwasher, and I'm down a bathroom. I can't imagine living anywhere else. Definitely lucky.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxGFhC9xX-xy_xa_30LOZQcAfi4tw-hfkgcRjkQmknv8T7iCZcCEuZqZIQJ7iKy_8IY0QREFTU5xqfoaO3z1owtiSB5tUk1BJkZPSr2w_mHatP2tFwP3ZNGISClIpQ4VWD0XBcjFnR7w/s1600/IMG_0590.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLxGFhC9xX-xy_xa_30LOZQcAfi4tw-hfkgcRjkQmknv8T7iCZcCEuZqZIQJ7iKy_8IY0QREFTU5xqfoaO3z1owtiSB5tUk1BJkZPSr2w_mHatP2tFwP3ZNGISClIpQ4VWD0XBcjFnR7w/s320/IMG_0590.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">That's wood paneling and a puke green wall!</td></tr>
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<br />
Miss Lucy. She jumps up on people because she's SOOO excited to say hello. And she's sandy - All. The. Time. I'm pretty sure I'm lucky. <br />
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I have a dwindling number of best friends because life moves on. But those best friends, across the country no less, take wine and cheese very seriously. Lucky, no doubt.<br />
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My family is AMAZING. We aren't normal, but we're real and I think everyone should be jealous about that. I was born into that luck.<br />
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<tr><td class="tr-caption" style="text-align: center;">That's my cousin, teaching the rest of us cousins - she's now a teacher, go figure!</td></tr>
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I can cook a meal and bake a cake to create memories with said friends and family. Being able to do that is part luck and part skill. I feel lucky to have both.<br />
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I. AM. LUCKY!<br />
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<br />Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com0tag:blogger.com,1999:blog-2034834663743443855.post-42794368471344181942013-05-17T11:25:00.000-04:002013-05-17T11:25:05.505-04:00Getaway PartnersI want to travel the world. <i>All. The. Time.</i> But since my partner-in-crime says that's not reality, (he should really be nicer, no?) I travel more in my head than in real life. This year we're taking a lot of weekend trips and as much as I want to go away for one full week, these little trips give me peace. And coffee. And food. And more love for my getaway partner.<br />
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First up, Portland Maine. I think I'm going to move there. Wait, let me rephrase. I will move there when it's sunny, I think all the snow might put me into a constant state of <span style="color: purple;"><a href="http://foodbeautiful.blogspot.com/2013/03/spilling-secrets-take-1.html" target="_blank">temper tantrums</a></span>.We stayed at the <span style="color: purple;"><a href="http://www.innbythesea.com/" target="_blank">Inn By The Sea</a></span> and I'm going to live there when I grow up. They allow dogs, that's right dogs! That means the famous Lucy can come next time - you know cause she's so well behaved and all.<br />
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So here's where our travels took us - don't judge because it's all food and shopping related.<br />
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Pour-Over Coffee Shop (<span style="color: purple;"><a href="https://www.facebook.com/pages/Speckled-Ax/303953179683722?fref=ts" target="_blank">Speckled AX</a></span>), yes please. I don't think either of us stopped smiling while in there.<br />
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<span style="color: purple;"><a href="https://www.facebook.com/standardbakingco?rf=108131349229016" target="_blank">Standard Baking Company</a></span> cookbook and these nautical gems.<br />
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Oysters and wine for lunch while sitting with locals at <span style="color: purple;"><a href="https://www.facebook.com/pages/Js-Oyster/120684354615158?fref=ts" target="_blank">J's Oysters</a></span><br />
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Wine & Cheese picnic on our bed (we were very neat, we promise!)<br />
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Rose bubbly is my new friend.<br />
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Cookies before bed. <br />
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Cinnamon roll the size of my head courtesy of <span style="color: purple;"><a href="http://www.thegoodtablerestaurant.net/" target="_blank">The Good Table</a></span>...<br />
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...and Lucky Charms mugs<br />
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Here's to another fantastic weekend filled with food and travel partner love!<br />
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<br />Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com0tag:blogger.com,1999:blog-2034834663743443855.post-44313942062280687302013-05-09T20:52:00.003-04:002013-05-09T20:52:30.520-04:00Dear Chicken Thighs: I Adore YouLet me be clear there are MANY days I don't feel like cooking. Well actually it has more to do with time and ingredients and tiredness. But then I feel bad because our beachy little town doesn't have an overabundance of awesome takeout options - some, but not a ton.<br />
<br />
But then there are dishes that come together when:<br />
a: I don't want to cook<br />
b: I have slim pickings of ingredients<br />
c: I an tired<br />
<br />
and it turns out so perfectly that I forget I never wanted to cook in the first place. And all is right in the world - well, my world at least.<br />
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Let's talk chicken. I used to only buy and eat boneless skinless chicken breasts. Then I smartened up and realized chicken thighs have a whole repertoire of recipes that I just adore. And they can make a Friday night throw-together meal feel a bit more fancy. We like fancy over here (fancy as in we ate dinner in our workout gear, but wine was included so it counts).<br />
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<i><b>The ingredients </b></i><br />
chicken thighs (bone-in, skin on)<br />
prosciutto slices - cut in half)<br />
brie - cut into thin slices<br />
1 Tbsp olive oil<br />
salt + pepper<br />
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<i><b>The "recipe"</b></i><br />
First make an assembly line - prosciutto slices, brie slices and salt + pepper. Take your fingers and separate the skin from the chicken thighs making sure it still stays attached - you are essentially creating a pocket for more flavor. <br />
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Place half a slice of prosciutto and 1-2 slices of brie under the skin of each chicken thigh. Then salt + pepper the skin of each chicken thigh.<br />
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Heat 1 Tbsp of olive oil over medium high heat in a large pan . Once heated, place each chicken thigh skin side down into the pan. It's best to do this with your hands (probably not safe, but it's the best way!). This is going to seal the skin and make sure your pocket of flavor stays in place.<br />
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You want to turn each piece of chicken over once it does not stick to the pan and it has formed a nice golden crust (if it is sticking to the pan, walk away slowly - the chicken needs some time alone). This is about 5 minutes on each side, depending on how big your chicken thighs are.Cook on the other side for another 3-5 minutes and then....<br />
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you have dinner, or as we like to call it Fancy Friday Night.Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com0tag:blogger.com,1999:blog-2034834663743443855.post-92154521359228981272013-05-07T09:51:00.003-04:002013-05-07T09:51:31.484-04:00Take This Tuesday!Oh, the last time I posted was March 25th - let's ignore that okay? And instead we can talk about food and family an<span style="background-color: white;">d <a href="http://foodbeautiful.blogspot.com/2013/01/please-give-me-more-hours.html" target="_blank"><span></span><span style="color: blue;">Tuesdays</span></a>. I knew </span>you were thinking the same thing. So has anyone ever had a weekend that needs a redo? We just had one over here - not that it was bad, just felt like our black travel cloud reared it's ugly head and so yeah. But there's lots of good stuff too.<br />
<br />
Like when your aunt who's also your godmother sneaks you Greek cookies and Easter bread and you can eat them in the car and on Tuesday for breakfast.<br />
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Or when you get to test out a new funfetti cupcake recipe for a new Mom. And she eats them even though your heart tells you the batter is dry. (Oh and she's one of the most natural new mommies that one ever did meet!)<br />
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<br />
And then there's leftovers from Easter of one of your favorite dishes. And you've tried to recreate it but of course there is no family recipe written down and you have no idea why yours keeps coming out too dry. (yeah, apparently we ate this before taking any pictures)<br />
<br />
Of course this smiley face. If you can guess how old she is, you'll win a prize. (<i>Disclaimer:</i> I have no idea what that prize is)<br />
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And raw fish, oysters and tuna to be exact. At the restaurant that is your brother's dream and now your life. And you love it all.<br />
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All of this makes a 7-hour drive (that was only supposed to be 3) seem doable and even fun. Now on to this Tuesday. Show me what you got!<br />
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<br />Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com0tag:blogger.com,1999:blog-2034834663743443855.post-72519251119859414182013-03-25T09:40:00.001-04:002013-03-25T09:40:53.577-04:00Spilling Secrets - Take 1Hey y'all, did you miss me? I missed me, but I'm back so you don't have to worry one little bit. It's been a crazy, um, weeks, but it's okay let's regroup.<br />
<br />
I've decided to let you into my little world and spill some secrets that you may not know about me. It's like we're besties and I'm spilling. Why? Because it's good for the soul and sometimes that's all that one needs.<br />
<br />
I get antsy, like a lot. Like more than the normal human being. Thankfully my partner-in-crime knows how to calm me down and reminds me to live the day instead of two days from now. It's a constant struggle, but I'm trying.<br />
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<br />
I pretend having Lucy is like having a child. For some reason in my mind I equate it to being a parent. I know it's ridiculous, but it's kinda not at the same time. I mean have you seen her cute face? And I know what she would say if she could talk - trust me.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcu4es2ei4ebzJPk4jQ2qXIZUhRkuykGQg7lOJO3kaqSwOQKvHP7ZeiEYktf7hUnNO6sH91_12y4MGYQKnMfQCK5WnMBouFL4k527BqWWyx8wghK_HDCgAYySu7jZwL57yUiJfXD8YvZQ/s1600/photo%252818%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcu4es2ei4ebzJPk4jQ2qXIZUhRkuykGQg7lOJO3kaqSwOQKvHP7ZeiEYktf7hUnNO6sH91_12y4MGYQKnMfQCK5WnMBouFL4k527BqWWyx8wghK_HDCgAYySu7jZwL57yUiJfXD8YvZQ/s320/photo%252818%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes, she is carrying a ball in her mouth on her walk - don't ask.</td></tr>
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<br />
I take on too much in life and then I throw temper tantrums. And then I'm basically told to go calm down by my lovely partner-in-crime. This is a serious problem as I'm not in kindergarten. But I don't want any opportunity to pass me by so I take it on instead.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3P6bUqxGcdkvI-loIe8UoImlYB25bHPggiN6Nl3aPxwRmwc7wNN320J4pr0wA5Mw5vaSkMBowdNRok3lx3hiLKsgl9cb-kg-yyaeZ6l0swthybfzl4e9hY3gz0sMBdyWx8scpItZwRs/s1600/photo%252820%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3P6bUqxGcdkvI-loIe8UoImlYB25bHPggiN6Nl3aPxwRmwc7wNN320J4pr0wA5Mw5vaSkMBowdNRok3lx3hiLKsgl9cb-kg-yyaeZ6l0swthybfzl4e9hY3gz0sMBdyWx8scpItZwRs/s320/photo%252820%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is me pre-kindergarten, but you get the idea. Also, how cute is my Mom dressing us in clashing stripes.</td></tr>
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<br />
I will always choose chocolate sprinkles over colored. The colored ones taste weird to me. Which is shocking because I love jellybeans. Like really LOVE.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmM8y177rI9AD3WkMX2I9PHZxAnsaMP0EtuyOIQskyUXiMGN1zt7zlD2Em72JSHYvnbJjEVTJnSdmj4LYAaXbk6cNklq47vKKZt-WiwHw9NwO7AcfTvtieI1MTQVKvyam5dg6125f5Lo/s1600/photo%252819%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmM8y177rI9AD3WkMX2I9PHZxAnsaMP0EtuyOIQskyUXiMGN1zt7zlD2Em72JSHYvnbJjEVTJnSdmj4LYAaXbk6cNklq47vKKZt-WiwHw9NwO7AcfTvtieI1MTQVKvyam5dg6125f5Lo/s320/photo%252819%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The amazing "condiment" bar at <a href="https://www.facebook.com/CreyoFrozenYogurtBar?ref=ts&fref=ts" target="_blank">CreYo</a></td></tr>
</tbody></table>
<br />
I always feel uncool. I used to stress about this, but now I kind of shine in this nerdy spotlight. I've embraced my uncoolness and somehow it's made me so at ease with myself.<br />
<div style="text-align: center;">
<img alt="" class="spotlight" height="213" src="https://sphotos-b.xx.fbcdn.net/hphotos-snc6/207455_1864367281488_88342_n.jpg" width="320" /> </div>
<br />
I don't like bacon. Like at all. I can't even elaborate on this.<br />
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I celebrate my birthday for an entire week. I think everyone should. I mean what's the harm in more champagne, more cupcakes and more treats? Nothing at all.<br />
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Let the celebration begin! <br />
<br />
<br />Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com2tag:blogger.com,1999:blog-2034834663743443855.post-73366438370399329342013-01-27T19:59:00.001-05:002013-01-27T19:59:31.617-05:00Put On Your Fancy Pants (Insert Giggles)!You know what's hilarious? Conference calls where your friend (who lives in another state) giggles like she's 5-years old. It then starts a chain reaction of laughing by me. Then you wind up leaving that job, but it doesn't matter because you and this friend still call each other to giggle. Yes, we are both over 30. (Hi, Brandi, miss ya!)<br />
<br />
It's also funny when someone requests to be mentioned in your blog. Poor Brandi, she thinks she's going to become famous from Food Beautiful, but that's really only for Lucy. <br />
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So in my quest to understand champagne, Miss Brandi sent me this beautiful bottle.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2I0yyo2gTgaQxW9wsgAtJ0B9o0SUXi5XfE-ZWFjS614oUdWwR3HkE50tINa1sSfUyP4CrGYSTSBaIgu7biPTyEVhMph1ybUYgznw52a49EAY0rospKQuYLj6D0JASVwPQDXdoQ9m3aE/s1600/pommery.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis2I0yyo2gTgaQxW9wsgAtJ0B9o0SUXi5XfE-ZWFjS614oUdWwR3HkE50tINa1sSfUyP4CrGYSTSBaIgu7biPTyEVhMph1ybUYgznw52a49EAY0rospKQuYLj6D0JASVwPQDXdoQ9m3aE/s320/pommery.jpg" width="239" /></a></div>
I had to Google it (do you all remember life before Google, I do, I was more confused) because as you know I have no champagne knowledge. Just that it tastes good. Well most of it.<br />
<br />
<i><b>Pommery Brut Royal</b></i>, sounds fancy, right? Well, I felt pretty fancy drinking it. I believe champagne should make you feel a bit special. Even when you drink it in your 10-yr old sweats while doing work by the fire. It makes those sweats feel like fancy pants. So here's what the experts say about this bottle:<br />
<br />
<div style="margin: 5px 0px 5px 0px;">
<a href="http://www.wine.com/V6/Pommery-Brut-Royal/wine/1770/detail.aspx" target="_blank"><strong>critical acclaim:</strong></a><div style="margin-bottom: 5px;">
<div style="margin: 0px 0px 5px 0px; padding: 0px;">
"Lightly toasty, with a
lively bead and flavors of poached pear, dried apricot, brioche and
honey. Displays chalkiness without being too angular, and culminates in a
lasting, apple-tinged finish."</div>
<div style="color: #9d6e00; margin: 0px 0px 2px 0px; padding-top: 0px;">
90 Points</div>
<div style="font-style: italic; margin-top: 0px; padding-top: 0px;">
Wine Spectator </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_SST5CY-KMeLdGHbtIf5n46HmdbOAHkbljkSHG4FrmEgQPuTm8eWkI5gPMC9JXdFTQ4jHYbmnf-6ZNjcDYtT2HJkMlcusv3uxvqgpAom2IiPMsk1vcssfV-jT7IEPzzrwDjGCpl8HR3A/s1600/champagne.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_SST5CY-KMeLdGHbtIf5n46HmdbOAHkbljkSHG4FrmEgQPuTm8eWkI5gPMC9JXdFTQ4jHYbmnf-6ZNjcDYtT2HJkMlcusv3uxvqgpAom2IiPMsk1vcssfV-jT7IEPzzrwDjGCpl8HR3A/s320/champagne.jpg" width="218" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How fancy are <a href="http://www.crateandbarrel.com/verve-flute/f24413" target="_blank">these</a>!</td></tr>
</tbody></table>
<div style="margin-top: 0px; padding-top: 0px;">
</div>
All I know is that this drink was yum! It tasted light but
special and all around good. Definitely on the hunt to buy a couple more
bottles...you, know so I can put on those 10-yr old sweats, sit by the
fire and make the night a little more special! <br />
<div style="margin-top: 0px; padding-top: 0px;">
</div>
</div>
</div>
Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com0tag:blogger.com,1999:blog-2034834663743443855.post-1097672104323434712013-01-23T08:28:00.000-05:002013-01-23T08:28:20.978-05:00I'm REALLY HungryAnd why is this news to you, it just is, read on and you'll understand. Let's start with some housekeeping items. <i><b>Sidenote:</b> Does anyone understand that phrase - I don't and it always confuses me. </i><br />
<br />
It's really cold here, but before the bitter blast we had this awesome warm weather. Lucy likes the sun on her face. She takes after her Mom (I'm her Mom in case any of you were confused)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBX7ygL3FUt9BLbKQESLnDbcsv3_7ma3gCO-OIUq7wGVL4MzqOF-a30ATlIFKtH3J0aqznIqOAO01PIy07mTzbrkcNrzniaCiJQHCYaGGnhT6QfNBYpJ9dGrymh1jJms-f-_Th_-VP9S8/s1600/beach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBX7ygL3FUt9BLbKQESLnDbcsv3_7ma3gCO-OIUq7wGVL4MzqOF-a30ATlIFKtH3J0aqznIqOAO01PIy07mTzbrkcNrzniaCiJQHCYaGGnhT6QfNBYpJ9dGrymh1jJms-f-_Th_-VP9S8/s320/beach.jpg" width="320" /></a></div>
<br />
I'm obsessing, no OBSESSING over this bag. I want to purchase it, but then this little voice tells me not to. Do you think my partner-in-crime has brainwashed me?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFi1RNMHsRVn7OXMaJNT79D8mW4EVCzl6J8q3TLgirZJaKDayvJSxo2Xy5liB7J71EjaobvjiBCHyNFKAG8Z6g41AWEPi_48go7pHeTU22pcdAtMwxBBgGZahj3A-HMO7d-G24caGTEQw/s1600/zarabag.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFi1RNMHsRVn7OXMaJNT79D8mW4EVCzl6J8q3TLgirZJaKDayvJSxo2Xy5liB7J71EjaobvjiBCHyNFKAG8Z6g41AWEPi_48go7pHeTU22pcdAtMwxBBgGZahj3A-HMO7d-G24caGTEQw/s320/zarabag.jpg" width="249" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.zara.com/webapp/wcs/stores/servlet/product/uk/en/zara-neu-W2012-s/328525/1098548/BRAIDED%20SHOPPER" target="_blank">See it here!</a></td></tr>
</tbody></table>
<i><b>Sore Muscle Update: </b></i>For those of you that do crossfit (and those of you that don't) it's a humbling experience. Every single time I go. Someone once told me the day you aren't nervous for the workouts means there's something wrong. So that means I'm normal right?<br />
<br />
And now on to food and my lovely hunger. I heart chocolate and wine, no lie.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeq9NOr4oR6X5JDJ6erecM8ZIHkPMz5EyMVyTyENNzhQ-RqtWlCa9BK5VX-iWrbfSWRBNQI9ufUJTWrAPtBPdrrsw2T6ljvGiyPFTKD756Byn5lBAiLdGNQHTGB_jQtkJKRZHVA-Jkxic/s1600/wine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeq9NOr4oR6X5JDJ6erecM8ZIHkPMz5EyMVyTyENNzhQ-RqtWlCa9BK5VX-iWrbfSWRBNQI9ufUJTWrAPtBPdrrsw2T6ljvGiyPFTKD756Byn5lBAiLdGNQHTGB_jQtkJKRZHVA-Jkxic/s320/wine.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peanut Butter Truffles, yes please</td></tr>
</tbody></table>
But why is this a topic of conversation you ask? Well, this hunger is a welcome feeling after weeks of not wanting to eat and not enjoying a single bite. A food lover's worst nightmare. Back in November I was diagnosed with gastroparesis, which is basically the body's inability to digest properly. There's no reason people have it, it's unknown why or how you get it and many times it doesn't cause any harm. But then there are times when it's super yucky and bad - makes you seriously nausea, you have no appetite, and makes it hard to eat. Like really hard. And as someone who wants to be healthy I wanted answers. There were none, it was trial and error. And 8 weeks later today I have found my appetite.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuz1zDtQQLkQ6biLleeD6jjSjYD2x2w6i-1M6QnlGV-qABZ5INpLzsbzDXL1FUcMtvUbUQ5oOBXUZxuvYjLT5k3MOmaFxxiuksb7sBhwqGqoicCGhCDYQWL8JSkIB-irQ3AvB5J_Xd6I/s1600/bread.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhuz1zDtQQLkQ6biLleeD6jjSjYD2x2w6i-1M6QnlGV-qABZ5INpLzsbzDXL1FUcMtvUbUQ5oOBXUZxuvYjLT5k3MOmaFxxiuksb7sBhwqGqoicCGhCDYQWL8JSkIB-irQ3AvB5J_Xd6I/s320/bread.jpg" width="238" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Love the art of sharing bread at a table</td></tr>
</tbody></table>
I'm so happy I could jump for joy - or really just eat a cupcake and a coffee and just be. Not think about if I'll be okay, not worry if I'm being annoying to the nurse, not over-analyze every little thing I eat.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKA-_gMOyr1EAlFQZ0MuNFylbh_GSx0ac4jBjzuJkJ4mDXMxkhQWDm3EEbR_ajP2anAVGurV1qjr9ILkFb49dsDN5gH6jnvHCsdNBfS45XBVC_QL-Anu35J70OgWL0Cp7iUORHAhqCn8/s1600/dessert.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUKA-_gMOyr1EAlFQZ0MuNFylbh_GSx0ac4jBjzuJkJ4mDXMxkhQWDm3EEbR_ajP2anAVGurV1qjr9ILkFb49dsDN5gH6jnvHCsdNBfS45XBVC_QL-Anu35J70OgWL0Cp7iUORHAhqCn8/s320/dessert.jpg" width="247" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful dessert made by my bro</td></tr>
</tbody></table>
<br />
And that, my friends, is why I won't take food for granted, I won't underestimate its purpose and I'll enjoy every bit. For my body and my soul. Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com0tag:blogger.com,1999:blog-2034834663743443855.post-83524691553100495242013-01-18T14:30:00.000-05:002013-01-18T15:04:07.201-05:00Friday = CookiesYesssssss, it's Friday, cookie day! What? Friday, isn't cookie day for you? Well, it should be. Why wouldn't you adopt this. It's just happy. And as we discussed yesterday, we should all be nice and happy. So eat cookies. On Friday (and any other day for that matter).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-UU2afrtpZY8fgZyKc27kqDH3MbzuAOz8H0h3hxBn9CuitG8HBCUpwcKWQFJrnqWAAz4iODXYwF0cjLFjn9pwvFTHW2UreRX7PDtu56jN3bFltchfertlb95JWAyun568zlv2SN5tLCw/s1600/cookiestack.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-UU2afrtpZY8fgZyKc27kqDH3MbzuAOz8H0h3hxBn9CuitG8HBCUpwcKWQFJrnqWAAz4iODXYwF0cjLFjn9pwvFTHW2UreRX7PDtu56jN3bFltchfertlb95JWAyun568zlv2SN5tLCw/s320/cookiestack.jpg" width="320" /></a></div>
This isn't my recipe, but it's good. And how do I know, because Julie of <a href="http://www.tablefortwoblog.com/" target="_blank">Table for Two</a> was one of my Secret Cookie Bakers in the the <a href="http://foodbeautiful.blogspot.com/2011/12/special-delivery-cookies.html" target="_blank">First Annual Food Blogger Cookie Swap</a>. So I've eaten her cookies first hand and I love her. Too much? Maybe I shouldn't love everyone.<br />
<br />
But these <a href="http://www.tablefortwoblog.com/2013/01/11/pb-chocolate-hazelnut-oatmeal-cookies/" target="_blank">cookies</a> are ta-da! Like the moment when you realize it's going to be good and you know everyone will enjoy. I love cookies like this. <a href="http://www.tablefortwoblog.com/2013/01/11/pb-chocolate-hazelnut-oatmeal-cookies/" target="_blank"><i><b>PB Chocolate Hazelnut Oatmeal Cookies</b></i></a>, thank you for being invented - head over to Julie's blog to read her recipe as I've made some minor adjustments below (I'm not good at following directions). Oh and feel free to gush over her photos because you know you won't get those over here!<br />
<br />
<b>PB Cinnamon Raisin Hazelnut Oatmeal Cookies</b><br />
adapted from the <a href="http://www.tablefortwoblog.com/2013/01/11/pb-chocolate-hazelnut-oatmeal-cookies/" target="_blank">Table for Two</a> recipe<br />
<i><b>Ingredients</b></i><br />
<div class="mainText">
1/4 cup unsalted butter, room temperature</div>
<div class="mainText">
1/2 cup granulated sugar</div>
<div class="mainText">
1/2 cup brown sugar</div>
<div class="mainText">
2 eggs</div>
<div class="mainText">
1 tsp vanilla extract</div>
<div class="mainText">
8 oz. <a href="http://ilovepeanutbutter.com/" target="_blank">Peanut Butter & Co.</a> Cinnamon Raisin Swirl Natural PB</div>
<div class="mainText">
3/4 tsp baking soda</div>
<div class="mainText">
1tsp cinnamon </div>
<div class="mainText">
3 cups quick cooking oats</div>
<div class="mainText">
1 cup chopped hazelnuts</div>
<div class="mainText">
1 cup dark chocolate chips</div>
<br />
<div id="recipe">
<i><b>Directions</b></i><br />
Preheat oven to 350F degrees and line baking sheets with parchment paper or <span style="color: black;">silicone baking mats</span></div>
<div id="recipe">
<a href="http://www.amazon.com/gp/product/B003W0UMPI/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B003W0UMPI&linkCode=as2&tag=tabfortwo-20" target="_blank"><br />
</a>Beat together (stand or hand mixer works best) butter and sugars for 2 minutes until
light and fluffy. Add the eggs, beating well after each egg,
then finally the vanilla extract and beat for 2 more minutes</div>
<div id="recipe">
</div>
<div id="recipe">
Add the peanut butter, baking soda and cinnamon and mix
until incorporated. Add the oats, hazelnuts, and chocolate
chips. Your mixer will be working hard, but don't worry!</div>
<div id="recipe">
</div>
<div id="recipe">
Using a cookie scoop or heaping tablespoons, drop dough onto lined baking sheets and gently press down to flatten with your fingers</div>
<div id="recipe">
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<br />
Bake for 13-15 minutes depending on how large your cookies are and how crazy your oven is (that's mine, crazy). The edges should be <b>slightly</b> brown and crisp.</div>
<div id="recipe">
<br />
Let the cookies cool on baking sheet for 5 minutes then move to a wire cooling rack to cool completely.<br />
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<div id="recipe">
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<div id="recipe">
Eat all weekend long!</div>
<div id="recipe">
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<div id="recipe">
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Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com0tag:blogger.com,1999:blog-2034834663743443855.post-37965453784691021402013-01-17T18:21:00.002-05:002013-01-17T18:21:37.168-05:00Not Everyone Plays NiceI'm afraid to have kids (and no, there's no baby in my tummy, just lots of mac & cheese). I watched a documentary on bullying, it's horrible. Why are kids so mean? Why are people so mean? Did you know that I work at a pretty happy job, where we talk about pretty things all day. It's awesome, it makes me smile, like a lot. I applaud all those teachers out there. When we have kids, can you help us raise them?<br />
<br />
Well, that was sad, sorry about that. Let's talk about crowding your pans. You know you've done it, I've done it too. When you dump everything in a pan and hope it cooks and turns out delicious. It cooks, but it's not delicious, it's more or less confused. Because you crowded your pan. I'm an offender, don't worry.<br />
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So here's the new rule. Be patient. I am anything BUT patient. Ask my Mom, ask my partner-in-crime. But patience creates better-tasting weeknight meals. Like a simple chicken sausage with peppers and onions. Saute each ingredient separately and the outcome is delicious. I love this easy meal.<br />
<br />
<b>Weeknight Sausage & Veggies</b><br />
<b><i>Ingredients </i></b><br />
Chicken, turkey, pork, veggie sausage. I have a caveat here, if you are a paleo friend or a health-food lover, Whole Foods sells non GMO sausage and it's worth the extra dollars. Please trust me on this, I never lie (wait, not that's a lie, but still buy it!)<br />
Veggies, cut - seriously any kind, but always use onions and garlic - there's really no reason not to<br />
GOOD Olive Oil<br />
Salt + Pepper<br />
<br />
1. Heat olive oil over medium heat. Saute the onions and a little salt until nice and soft (it's important to stir every so often). Then add the garlic to cook for another minute. Remove onions and place in a big bowl.<br />
<br />
2. If needed add more oil and cook each veggie separately with a little salt and pepper. This allows each veggie to cook perfectly for the best taste possible. Add each veggie to your big bowl once they are cooked.<br />
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3. Add cute sausage and cook until golden brown. I personally love the sausage with little burnt edges - yum! Once it's all cooked add all the veggies back in, turn the heat to low and cook for a couple minutes to meld the flavors together (is meld a word?)<br />
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And that's it, the patient person's version of Weeknight Dinner. <br />
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<br />Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com0tag:blogger.com,1999:blog-2034834663743443855.post-31987558236163042552013-01-13T17:29:00.001-05:002013-01-13T17:29:14.997-05:00Fancy Mac & Cheese that's Not So FancyDreary, hazy days scream mac & cheese. But not any ordinary mac & cheese, but one that is a little bit special, a little bit unexpected and a whole lot of cozy. Yes, mac & cheese can be cozy. If you don't agree, we can take this offline. (<i>Side note</i>: I love when you're on a work conference call and someone says that, it's like being called to the Principal's office - I put myself on mute and crack up every time.)<br />
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I've tried many a mac & cheese, just for the main fact that I think everyone should know how to make a good bechemel sauce. And it's not easy. If you think it's easy then you're probably much better at it then me. It needs to be creamy, sans lumps and also be flavorful. This is where a lot of mac & cheese experiments fall flat. Not this one I promise.<br />
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Have I ever told you I'm not a huge fan of bacon. Yeah it's true. It's something with the smokiness, just not my fav. That's why there's prosciutto. A whole lot of adult fanciness that becomes a little less toned down in mac & cheese.<br />
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And then the cheese. I think it's important to have a mix and to try different combinations. You really can't mess it up so veer a little bit away from the traditional cheddar and it's amazing how mac & cheese becomes a fancy Sunday night meal. And while we're on the topic of cheddar, definitely buy aged, definitely buy one from a farm (can be found at the grocery store) and don't even think of orange.<br />
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<b>Real Deal Mac & Cheese </b><i>(must enjoy with wine, by the fire, in your fleece-lined leggings)</i><br />
<i><b>Ingredients</b></i><br />
8-12 pieces of prosciutto - I start with 12, then usually eat 4 during the whole production<br />
1lb fancy shaped pasta (trust me, it helps the cheese attach to the pasta)<br />
1 1/2 cups milk
(full fat, don't skimp here)<br />
2 garlic cloves, smashed but not taken out of the skins<br />
3 tablespoons unsalted butter
<br />
3 tablespoons all-purpose flour
<br />
2 cups Gruyere cheese, grated
<br />
1 cup Fontina cheese, grated<br />
2 cups extra-sharp Cheddar, grated
<br />
1 cup panko bread crumbs<br />
1/4 cup Asiago cheese, grated <br />
Rosemary sprigs<br />
Olive oil<br />
Salt & Pepper <br />
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<i><b>How To Make</b></i><br />
-Place prosciutto on a baking sheet and bake for 15 to 20 minutes at 350F, until crisp. Set aside to cool and increase the oven temp to 400F.<br />-Cook pasta according to the directions on the package, 6 to 8
minutes. Drain and set aside
<br />-Meanwhile, on your lowest setting heat the milk, 1 rosemary sprig and 2 garlic cloves (yes just place them in the liquid with their skins!), 1/2 tsp pepper, 3/4 tsp salt in a small saucepan. <div class="separator" style="clear: both; text-align: center;">
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-You want the liquid to be warm, but not something you can't touch. (Again, this is me asking you to put your finger in hot liquid.) Strain the liquid so you only have the seasoned milk.<br />
-In a medium saucepan melt the butter and add the flour. Whisk over low heat
for 2 minutes, don't stop whisking! While whisking, add the hot milk
and cook until it becomes thick and smooth and wonderful. This is a roux, it's a beautiful thing!<br />
-Turn off the heat and add the Gruyere, Fontina and Cheddar, 1/2 tsp salt and 1/4 tsp pepper. Add the pasta.<br />
-Now crumble the prosciutto and mix this into the pasta cheesy yumminess.<br />
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-Pour into a buttered 9x13 inch baking dish.<br />
-Next, take a small nonstick pan (like one you make eggs in), add 1 Tbsp olive oil and heat over low heat. Add the panko bread crumbs and cook, stirring every so often, until they turn light brown. Remove from the heat and add the Asiago. Let them cool a couple of minutes and place on top of the mac & cheese - aka fancy breadcrumbs. <br />
-Bake at 400F for 30-35 minutes until you have THIS...<br />
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And that my friends is Sunday night dinner that trumps all other Sunday night dinners!<br />
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<br />Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com1tag:blogger.com,1999:blog-2034834663743443855.post-65776337677144567872013-01-08T19:07:00.001-05:002013-01-08T19:07:24.095-05:00Please Give Me More HoursI miss the weekend, and it's only Tuesday. Don't get me wrong, I love my job but somehow things are easier on the weekend. There's usually cocktails, leisurely coffee drinking and a couple more hours in the day. I miss this when Tuesday feels like I just can't get everything done. Oh well.<br />
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Let's reminisce though on what happened this weekend so we can get ourselves excited for what's to come in just 4 short days. (That's me tricking myself into thinking the week will fly by.)<br />
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There was puppy playtime on the beach. <br />
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Apparently, Lucy thinks playtime is naptime and took a sunbath instead. Don't ask.<br />
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Then there was Prosecco (I drank it to quickly to take a photo. Oh, you're not supposed to chug Prosecoo? Oops, my bad.)<br />
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Followed by some oyster tasting. Ah love. I love oysters over and over again. And these ones were dished up from <a href="http://www.mareoysterbar.com/" target="_blank"><i>Mare</i></a> in Boston's North End. I applaud them. Thank you. Now please deliver to our sleepy beach town asap!<br />
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<tr><td class="tr-caption" style="text-align: center;">6 on the left are Little Pleasant Bay, 6 on the right are Island Creek</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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Oh and can we discuss this raspberry mignonette in the middle. I would have drank that straight from the container, but I I was dressed all fancy, you know. But, it was truly perfect - many mignonettes take away from the true oyster flavor, this one simply complemented it.<br />
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And then after-dinner cappuccino. Because 1. we are old, 2. we needed to pretend we were in Italy and 3. to give us a couple more hours in the day. <br />
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<br />Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com0tag:blogger.com,1999:blog-2034834663743443855.post-86356097767663619072013-01-07T19:04:00.001-05:002013-01-07T19:04:17.352-05:00Don't Push, It's Only a SaladI love salad. No really, like love it. However, it's way better when someone else makes it, why is that? However, my partner in crime doesn't know how to make a salad. Well, he knows how, but I can't allow that. If I did we might only have lettuce with croutons. That's not a salad, that's like a bunch of green with stale bread. (Hi husband, I love you if you're reading).<br />
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But I have some tips for making salad, really good salad. So good you can make it yourself. Kind of like the first time you actually tied your shoelaces in a real bow. Smiling all proud only to realize everyone else mastered that one years ago. That didn't happen to you? Oh, me either. Moving on. To salads.<br />
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<tr><td class="tr-caption" style="text-align: center;">I only have iphone photos - need to pull out the camera</td></tr>
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<i><b>Know your Greens:</b></i> I'm obsessed with Baby Kale right now! It's perfect and pre-washed. I find it at Whole Foods and it's labeled - Cooking Greens. And then in little letters it says Baby Kale. (I really don't think they need to be so sneaky.) Try different options for your green and get to undestand what you like and the texture of each. Boston bibb - nice and soft. Romaine - crunchy and watery. Arugula - peppery with a lemon flavor.<br />
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<i><b>Toppings: </b></i>Okay this can't be too little or too much. But it's all trial and error. The goal is to be able to taste each flavor and understand that each plays a role in this little salad. Remember the time you went to the salad bar and added every topping? Yeah that didn't taste so good, don't do that again. Salad Law (laws are serious, you can't break them): I like to add 2 or 3 additional veggies and sometimes a surprise guest. Some ideas:<br />
<ul>
<li><b>Veggies: </b>cucumber, radish, tomato, fennel (love this one), cabbage, pepper, onion, carrot</li>
<li><b>Surprise Guests: </b>Avocado, feta, goat cheese, oranges/grapefruits, pumpkin seeds, prosciutto</li>
</ul>
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<i><b>Season Before Dressing: </b></i>This one is HUGE. A lot of people season after the dressing stage but this doesn't allow the lettuce and veggies to get any love. It's sad, salad sad. Don't do it. Salt and pepper before you dress and we'll still be friends.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsaQLus5k0ixbKz0tfATL4NE5wmILUdAWvgM_VX73jCgLg5kPBMCAtRMDybTVU3EWfDvAOCKdV7r1VCqAHWbi4e8-ZPitSvet5eYFkEO5pg6jKc9yzR9qZ2zfK0KQO13mDSp-2fN7OEVo/s1600/IMG_8513.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsaQLus5k0ixbKz0tfATL4NE5wmILUdAWvgM_VX73jCgLg5kPBMCAtRMDybTVU3EWfDvAOCKdV7r1VCqAHWbi4e8-ZPitSvet5eYFkEO5pg6jKc9yzR9qZ2zfK0KQO13mDSp-2fN7OEVo/s320/IMG_8513.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">See the pepper on that fennel!</td></tr>
</tbody></table>
<br />
<i><b>Basic Dressing: </b></i>I think salads should be fresh, not sweet. It's okay we can fight about this, just don't push - it's not nice. My go-to is either half a lemon squeezed over the salad or a few splashes of rice wine vinegar, then finish off with a little <a href="http://foodbeautiful.blogspot.com/2011/06/whats-good-olive-oil.html" target="_blank">GOOD olive oil</a>. Here's the thing, the lettuce should not appear wet. So try to put a little oil on at first, mix, walk away and then return to taste the salad. This will allow you to adjust either the seasoning or any part of the dressing. <br />
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Oh and always use a big bowl. Really, are you waiting for a big party to use the big bowl? Unnecessary, just use it today. And remember, no pushing.Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com1tag:blogger.com,1999:blog-2034834663743443855.post-42391418465096177302013-01-04T16:28:00.001-05:002013-01-04T16:28:35.152-05:00A Post Without PicturesOh the horror! Actually, I'll probably sneak in some puppy pictures at the end, but that doesn't count does it? It's like when you eat cookie dough, those calories don't count - I double checked and that's the truth.<br />
<br />
Speaking of truth, here it goes. My first post that's open, honest and whole lot of scary if you ask me. But with 2013 in full swing, I'm hoping many of you don't see this post and we can go back to our regularly scheduled program in a couple of days. For those of you that do, I apologize in advance. It's a lot of words, so grab a glass of wine.<br />
<br />
I don't have resolutions this year, just goals. Oh wait, I just lied. I did resolve to snuggle more with the puppy and always hug and kiss when we leave and enter the house. But those seemed normal so I never wrote them anywhere. Those are normal right?<br />
<br />
But back to goals, yes I have a handful of them:<br />
<ol>
<li><i><b>T</b><b>o use this blog as an extension of me, to let you into my little world a whole lot more. </b></i>What does this mean? It means you'll get to hear about Crossfit, paleo, Gluten Free and a whole lot more puppy. (That's in addition to random food ramblings, which is how this whole thing got started.) I'm basically hoping Lucy becomes famous and can support us when we grew old. Should I make that a goal too?</li>
<li><i><b>To get back into style, to accessorize and to own the clothes I wear.</b></i> I work from home, I love yoga pants and they are completely acceptable for a Tuesday night dinner. But, I also love fashion, grew up in that world and don't want to forget that classic style I was handed from my Mom.</li>
<li><i><b>To stretch it out and go to yoga more. </b></i>I hate to stretch, then I have to think of things and then I get all nervous and sweaty. And then my sweaty hands can't hold a stretch. But it's good for me so I'll do it.</li>
<li><i><b>To determine my own healthy. </b></i>Most recently as a couple of years ago I thought healthy was fat-free, skipping meals and a lack of taste. Luckily, my brother's a chef, my family is Mediterranean and I figured out a new healthy. Yes cookies are healthy if made from scratch (in my own little world).</li>
<li><i><b>To understand the world of bubbly.</b></i> I know nothing about Champagne, unless you count knowing that good champagne doesn't give you a hangover. But I want to know more so I can drink more. How does one go about this goal?</li>
<li><i><b>To cater a party. </b></i>I'm probably going to have to pay someone to let this one happen. It's totally opposite of how the deal should work, but I'm kinda backwards so I'll probably let that happen. I'm not beneath convincing a 1st grader to let me make cupcakes for their big day.</li>
</ol>
And now some pictures of the puppy. She's available for photo shoots 7 days a week!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitaHAN_9pN-dJ6cH57zOPRxJbMhfCp6UgZNKS7GZTHTqnEfWGApHh_aQ0CemTMYb24pKd9ModLAkrW_nnua-U8KdzYTVDWknfsUYCiJs4YnU9ets2AShWWwNZ59nLQssK5fpp8CnAE6TU/s1600/lucycollage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitaHAN_9pN-dJ6cH57zOPRxJbMhfCp6UgZNKS7GZTHTqnEfWGApHh_aQ0CemTMYb24pKd9ModLAkrW_nnua-U8KdzYTVDWknfsUYCiJs4YnU9ets2AShWWwNZ59nLQssK5fpp8CnAE6TU/s320/lucycollage.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Who is cuter than Lucy - Happy 2013!</td></tr>
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<br />Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com0tag:blogger.com,1999:blog-2034834663743443855.post-39907222802284159832013-01-02T19:47:00.000-05:002013-01-02T20:03:27.624-05:00Well, Today Was RoughI'm confused what day it is, the holidays are over and all of a sudden there's no cookies. Without cookies I get confused, so I drink, a lot...<br />
<br />
Of tea and coffee. Get your heads on straight - I work, you can't drink while you work. Actually, that's a lie, I've done it before when putting in long hours. It helps, and I think the work has a special twist to it. But back to the topic, hot beverages - I love them.<br />
<br />
I think tea cups should be big and coffee cups should be small and classic. My absolute favorite are glass coffee cups. Seriously, how do they not break with boiling liquid - it's like a science experiment every morning. Remember back in the day when I thought I liked science and went to school to become a doctor, yeah that was funny. Now I just write and work and hug people. I tricked everyone.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Tns1-UlUppABKndMhQTuk6qVMiB2ejJlvgguCTXK6Ge_ZkjtaV8qonXJ2guuRVfooPVaLpaEO0n4C68bvz7Y2kdz4NckliSyxjzm6NNiEMOv4whEs8S8WAUscRtEMGOpHl3YXeajQXg/s1600/coffee2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Tns1-UlUppABKndMhQTuk6qVMiB2ejJlvgguCTXK6Ge_ZkjtaV8qonXJ2guuRVfooPVaLpaEO0n4C68bvz7Y2kdz4NckliSyxjzm6NNiEMOv4whEs8S8WAUscRtEMGOpHl3YXeajQXg/s320/coffee2.jpg" width="307" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">so cute, yet fancy</td></tr>
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As you know I don't make coffee, my partner-in-crime does. But I know a lot about the topic (see how tricky I am). Like too much that if I start talking I borderline become a coffee nerd. I'm okay with that because otherwise I'm super cool (tricked again!). Okay back to coffee. I don't make it. My husband does. And I love it.<br />
<br />
I drink it black, always. Well, that was a trick because once a couple of years ago I tried it with milk and sugar for 2 days. I quickly smartened up and went back to the straight up kind. That is unless it's a cappuccino, then obviously there's a milk product included. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik55BntklU4-TibiOYnOSuPsHe7YrjgmDO5bgWlnTMX87YaptE3Ne4q1Ak4hzvUoR6AxE3uYyB4LBP5xSpfC0lkedfGRJajM-9UjasyS40hbhNxogpo3rm1ykx79kNUDVNY7nQveGrbXc/s1600/Coffee.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik55BntklU4-TibiOYnOSuPsHe7YrjgmDO5bgWlnTMX87YaptE3Ne4q1Ak4hzvUoR6AxE3uYyB4LBP5xSpfC0lkedfGRJajM-9UjasyS40hbhNxogpo3rm1ykx79kNUDVNY7nQveGrbXc/s320/Coffee.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I miss the overabundance of cappuccinos in Italy</td></tr>
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Beans are bigger and better. Sure, ground coffee is easy, but it doesn't taste as good. And I should know I drink it black! The freshest coffee is in bean form and is most recently roasted. That brew will knock your Monday into Wednesday, trust me. <br />
<br />
And in case you need me to clear up any confusion, here are some of my favs:<br />
<ul>
<li><i><b>Folgers</b></i> - ahaha tricked ya again! This isn't one of my favs.</li>
<li><a href="http://cafedumonde.com/" target="_blank"><i><b>Cafe Du Monde</b></i></a> - we order this New Orleans staple and always have cans in our house. It comes in ground format, and is the only acceptable ground coffee allowed in our little kitchen. </li>
<li><i><b>African & South American Beans</b></i> - you can find these at a lot of gourmet coffee roasters and they are worth the premium price.</li>
<li><a href="http://www.thefreshmarket.com/" target="_blank"><i><b>Fresh Market</b></i></a> - for those times when we can't make it to a gourmet coffee retailer I depend on this specialty grocer. They sell beans, lots of them. I like variety.</li>
</ul>
And even better is pour-over coffee - the way coffee was supposed to be made. I first tried this at the <a href="http://thequeenskickshaw.com/" target="_blank"><i><b>Queens Kickshaw</b></i></a> and fell in love. (If there are any Boston shops that do this PLEASE let me know!) So naturally I bought my husband all the items to make this at home for Christmas. I hope he's reading and he tries them out soon. (I'm tricky). I'll report back soon on how that experiment goes. For now, no tricking just drinking.<br />
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<br />Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com2tag:blogger.com,1999:blog-2034834663743443855.post-41796261214005599722012-12-19T19:31:00.002-05:002012-12-19T19:31:34.395-05:00Awkward Situations...Just Hug<div class="separator" style="clear: both; text-align: center;">
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So many parties, so many people on the list. I pretend to start my holiday shopping early, but I inevitably forget. Like when you forget to buy lemons at the store. I do that a lot too. And then there's the whole situation of forgetting to put people on the list and those last-minute awkward present exchange situations (where you get something, but have nothing to give in return). Yeah, just smile and hug the other person, it's less awkward that way. Trust me.<br />
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Or you can just have some of these babies on hand.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ77SHHS2OU1No-dI0Sas3SbIAaxDuQ03e9scWKhd4DDZXbwleNn6VLp83iTCuxqwSHVMdQHlnDr_YlwMTQKUWd_nheuVAMuSQcuwrmcIbk094UdSosznoYsZQqb-gBJWVE4t5AxPsZas/s1600/DSC01305.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ77SHHS2OU1No-dI0Sas3SbIAaxDuQ03e9scWKhd4DDZXbwleNn6VLp83iTCuxqwSHVMdQHlnDr_YlwMTQKUWd_nheuVAMuSQcuwrmcIbk094UdSosznoYsZQqb-gBJWVE4t5AxPsZas/s320/DSC01305.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My heaven</td></tr>
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Yes, that's infused olive oil. The little gift that I made for every smiling guest at our wedding. I was hoping they would remember this gift in the future in case I ever forgot to buy a holiday gift. It was like a pre-gift.<br />
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And if I can make 150 of these in one day, you surely can make 10, have them on hand and distribute as needed. First, you MUST have a pretty (heat-proof) glass container. And then you are off and running<br />
<br />
<b>Rosemary Infused Olive Oil</b><br />
Enough <span style="color: blue;"><a href="http://foodbeautiful.blogspot.com/2011/06/whats-good-olive-oil.html" target="_blank">GOOD olive oil</a> </span>for each bottle<br />
One rosemary sprig for each bottle<br />
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<ul>
<li>Heat olive oil over LOW heat. You'll be tempted to turn it up, just eat chocolate instead. You want to heat it so you can still stick your finger in there and its warm but not boiling. (I have no way of telling you how to do this so let's just pretend you'll watch it for a bit)</li>
</ul>
<ul>
<li>Meanwhile place rosemary sprigs in each bottle.</li>
</ul>
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<ul>
<li> Once oil is heated either using a funnel (a kitchen one please) or a measuring cup (something with a spout) pour the heated olive oil into the containers. This infuses the oil with the rosemary flavor.</li>
</ul>
<ul>
<li>Wait for the oil to cool and close each bottle. </li>
</ul>
If stored in a nice cool place these can last for a couple of months. But let's be honest, you're going to want to take some crusty bread, yummy cheese and dip right in. Don't you think?<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5oyZ7P3vICnHeRNLY2pgwfYs5pldn3bJQOfFr7PylvDVR2vzSMWVQC-BAPQCLKV5uXdImFeqTN4nrCyMFKkLorvDjPzyu8GDGb7T1wZRkgu3nLq1RJv8u9SlA786RA6qv5bYkHcjdOE/s1600/DSC01301.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5oyZ7P3vICnHeRNLY2pgwfYs5pldn3bJQOfFr7PylvDVR2vzSMWVQC-BAPQCLKV5uXdImFeqTN4nrCyMFKkLorvDjPzyu8GDGb7T1wZRkgu3nLq1RJv8u9SlA786RA6qv5bYkHcjdOE/s320/DSC01301.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Voila!</td></tr>
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Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com0tag:blogger.com,1999:blog-2034834663743443855.post-69941776680749372172012-12-13T16:23:00.001-05:002012-12-13T16:23:12.525-05:00Cookies Happened...For a Cause. I love this cause, because of the cause and because there are cookies involved. Are you confused? I'm kinda confused - but that's the norm for me.<br />
<br />
So back to it. <i><b>The Great Food Blogger Cook Swap 2012</b></i>, or as my brother-in-law likes to call it - cookies from friends on the internet. (Don't worry he ate the cookies). Our lovely friends over at OXO helped us out this year and we all set out to bake cookies, REALLY good cookies, for each other in support of<span style="background-color: white;"> <b><span style="color: black;"><a href="http://www.cookiesforkidscancer.org/" target="_blank">Cookies for Kids' Cancer</a></span></b></span>. And our donations to participate meant that OXO would match dollar for dollar back to the cause up to $100,000. See why I love them so?<br />
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It doesn't get much better than that, unless I let you into my little cookie world and let you drool over the creation that came to be. Lucky ladies Hannah over at <b><a href="http://www.bluekaleroad.com/" target="_blank">Blue Kale Road</a></b>, Rachel over at <b><a href="http://williamskitchen.blogspot.com/" target="_blank">Williams Kitchen</a></b> and Adriana over at <b><a href="http://food-n-thought.com/" target="_blank">Food-N-Thought</a></b> got to taste test my treats. I hope they were good (I tried one, they were kinda delicious).<br />
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I took a classic. And by classic I mean anything by <b><a href="http://joythebaker.com/2009/06/dark-chocolate-walnut-and-golden-raisin-cookies/" target="_blank">Joy the Baker</a></b>, she's the best, and added my special holiday flavors. These are the distinct tastes that come to mind when I close my eyes and envision the holidays. Chocolate, white chocolate, espresso and orange. (Yes my mind is a little crammed, but I went with it and these cookies did not disappoint.)<br />
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<b>Dark Chocolate Cookies a-la Holiday </b><br />
adapted from <a href="http://joythebaker.com/2009/06/dark-chocolate-walnut-and-golden-raisin-cookies/" target="_blank"><i>Joy the Baker</i>'s</a> recipe<br />
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10oz ounces good quality dark chocolate , 60%-72%(chopped or in chips)<br />
3 Tablespoons butter (always use Organic unsalted when baking, it tastes better trust me)<br />
1 cup sugar<br />
3 large eggs (again Organic and cage-free)<br />
1 1/2 teaspoons espresso powder<br />
1 teaspoon vanilla<br />
1 cup all-purpose flour<br />
1/4 teaspoon baking powder<br />
1/4 teaspoons salt<br />
1 cup dark chocolate chips<br />
1/4 cup chopped white chocolate (use the good stuff) <br />
zest from one fresh orange<br />
<br />
In a double boiler, melt together the
chocolate and butter over low heat. Stir continuously until all the chocolate melts.<br />
<br />
In a separate bowl, beat together the sugar and eggs till they’re
thoroughly combined. Add the melted chocolate mixture, then
stir in the remaining ingredients, including the chocolate chips, white chocolate and orange zest.<br />
<br />
Preheat the oven to 325 F. Lightly grease (or line with parchment) two baking sheets, three if you have them. Drop the cookie dough by the tablespoonful onto the prepared baking sheets. <br />
<br />
Bake the cookies for 11 to 12 minutes, until their tops are shiny and
cracked. They won’t crack until the very end, so keep a close eye on
them; when they’re cracked all the way across the top surface, they’re done. Remove the cookies from the oven. Wait 5 minutes then transfer the
cookies to a wire rack to cool.Janethttp://www.blogger.com/profile/16083664514039426331noreply@blogger.com0