Brit's 'Homecoming'

Well it finally happened, Brittney came home to us in Reno, and it was well worth the wait. It was endless good food and laugh, with a little bit of tears ;)

(Sorry ahead of time for picture quality, they were taken with my phone)She looks like an angel.

Check out that rock Camille!

And of course we can't forget the Fabulous accessories!

A sweet sleeping Sadie

And Sexy Louie ;)

what i made for dinner tonight

well hello ladies. since i resurrected the food blog i try and keep up, i thought i should go with it and post to this loverly blog as well. tonight's dinner was a tribute to a well-stocked freezer, pantry and semi-garden. i just got back from a week long vacation to sunny san diego (where the happy people are) and i didn't want to go to the grocery store today in the middle of the 25 loads of laundry. so here's what i came up with:

1 T butter
1T olive oil
1 box of pasta
frozen corn
frozen shrimp
1 clove garlic, minced
4 green onions, chopped
8 basil leaves, chopped

Boil pasta to al dente (HATE soggy pasta). Drain
Heat butter and olive oil in a very large skillet, add shrimp and corn. Saute for 3 to 5 minutes; salt and pepper. Add garlic, green onions and basil. Cook for 1 minute more. Add drained pasta and mix altogether. Top with some more fresh ground pepper and some parmesan.

Oh i also threw in some cherry tomatoes from the garden.

It was delicious. Fresh and light and tasty. And here's the real shocker: my kids ate it.

iron chef america

So of course we all know that the best part of vacations is the food. had to take pictures of the pretty plates . . . why or why do delicious things make me so happy?

Our next ingredient: Chocolate! This souffle was the hands-down best dessert I have ever had. What are you going to make with the secret ingredient?

ok i have edited the post below 4 times now to include the proper spacing and what not and for some reason it's not working. So I give up. if anyone else wants to fix it, please do so.

A couple of recipes

Alright ladies, loved these recipes. The first one, fits perfectly in with Brit's challenge. Don't let the fact that it's stuffed meat scare you. Easy and good. The second was an easy and delicious conference breakfast. And it's actually not loaded with sugar and crap. I forgot to add some maple syrup over the top of my first serving and I was thinking " maybe I should add some more sugar." But don't! Just remember to pour a little syrup over it . :) Also, you make it the night before so no work in the morning and it's a hot and fresh breakfast. love that. You should give them a try: Gorgonzola Stuffed Pork Ingredients: 1 pork tenderloin (about 12 oz) 1/2 tsp each salt and pepper 1/4 cup crumbled Gorgonzola cheese 1/2 Tbsp chopped fresh thyme or 1/2 tsp dried 1 tsp lemon zest 1/4 cup chopped walnuts 2 tsp olive oil Preheat oven to 400 *. Cut Pork in half lengthwise. Use a meat mallet to pound to about 1/2-inch thick. Season with salt and pepper. In a small bowl, combine cheese, thyme and lemon zest. Mash well with fork; set aside. Heat a large, oven-safe skillet over medium-high heat. Add walnuts and toast, until light brown, 1 to 2 minutes. Stir walnuts into cheese mixture. Spread mixture down the center of each pork piece. Roll up and secure with toothpicks. Heat oil in skillet over medium-high heat. Sear on all sides for 30 seconds. Place skillet in oven for 10 minutes. Remove, cover with foil and let rest for 10 minutes. Blueberry Breakfast Bake 1 (12-oz) day-old baguette, cut into 1/2-inch cubes 1 pint blueberries, divided 12 oz Neufchatel (1/3 less fat cream cheese), softened 1/2 cup sugar 8 eggs 1 cup sour cream 1 tsp vanilla 1/2 tsp ground cinnamon 2/3 cup milk Maple Syrup Place half of the bread cubes in a greased 9x13 baking dish. Sprinkle with blueberries, reserving only a few for garnish. In a mixing bowl, beat cheese and sugar until smooth. Beat in the eggs, sour cream, vanilla and cinnamon. Gradually add milk until blended. Pour half over bread. Top with remaining bread, then remaining cheese mixture. Cover and chill overnight or up to 24 hours. Remove from the refrigerator 30 minutes for baking. Cover and bake at 350* for 30 minutes. Uncover and bake about 25 minutes longer, or until a knife inserted into the center comes out clean. Sprinkle with reserved blueberries. Let stand 5 minutes. Serve with maple syrup. Note: I also added about 1/4 tsp nutmeg, because I like it. And I used frozen blueberries, that I thawed and rinsed so the color wouldn't run.

A rambling post about motherhood

I read something last week that said, "Bearing children is a faith-based work."

Jeez, I needed to hear that. Because sometimes it doesn't all make sense. I keep asking myself, How do I make my house more peaceful? How do I help my kids get along? How do I stop all the whining!?! Feel free to leave your brilliant answers.

Anyway, Ella, Kate and Dash are growing up! And there are so many things I need to teach them. It weighs on me. I think about their total education daily.

For example, I want to homeschool but can't quite get comfortable with it. Private schools in the area are out, and public schools have some real drawbacks. For example, sometimes I feel like our nation can't agree on a general moral standard. But how do you teach history or social sciences or any discipline that requires context and nuance if you can't agree on a few things that are right and wrong?

I want my kids to be excellent, and not because I care about ego or prestige but because I know they are capable of excellence. I wrote down these things about a year and half ago and they are the benchmarks I am using to make decisions.

• Excellence
• Discipline
• Kindness
• Humility
• Integrity
• Innovation
• Delight / Joy

In addition, our family has some goals.

1) Enjoy our work

2) Experience nature / recreation

3) Live below our means

4) Live beautifully and simply

5) Cultivate health

6) Love passionately

7) Laugh often

8) Help others

9) Make a life

I look at this list often and it has been a compass for us as we have made some big decisions the last two years.

But part of being the mom and carefully thinking about these things is that you have to have time to implement them. I have to have time to study the things I want my kids to know; I have to have time to laugh at silly things and wrestle on the floor and not worry about deadlines and the clock so much. That is the rat race that adulthood brings and kids deserve their time in the innocent land of childhood.

So I have quit freelancing. I have been canceling projects and phasing out clients. And although it has taken me years to come to this point, I am finally there.

Although my brain is constantly racing with ideas and projects and creative energy, right now, I am devoting everything I have to the faith-based work of motherhood and infusing my home with joy and comfort and love for my family and those who walk in my door. Wish me luck because as many of you know it is not easy but hopefully will be worth it.

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More from that article:

Live the Hope of Eternal Life

Parents, teachers, and leaders: live in your homes, in your families, in your marriages so that youth will develop hope for eternal life from watching you. Live and teach with so much clarity that what you teach will cut through all the noise youth are hearing and so that it will pierce their hearts and touch them.

Live in your home so that you’re brilliant in the basics, so that you’re intentional about your roles and responsibilities in the family. Think in terms of precision not perfection. If you have your goals and you are precise in how you go about them in your homes, youth will learn from you. They will learn that you pray, study the scriptures together, have family home evening, make a priority of mealtimes, and speak respectfully of your marriage partner. Then from your example the rising generation will gain great hope.

To read the full article, click here: Teaching the Doctrine of the Family

Reason #47 why the Internet is evil and awesome all at the same time

Truthfully I can't even blame this one on the internet, but this is something that would happen to me while I was, say blogging, for instance. This time I was actually being productive and organizing my recipes in a binder that has been sitting in the office overflowing with random scraps of recipes. Perfect activity for a rainy day, right? Especially after you were a super-terrific-extra-awesome mom and made cute crafts with your kids that they were (at least you thought) now playing with.

Skip forward to stressful time of day (4pm). You emerge to find that your really cute and mischevious daughter has decided to express her artistry on your beautiful, wood dining room table with a black Sharpie. I would love to say that I remained totally calm, but we all know that's not true. When I was done having a meltdown, I got on the computer and discovered others had also suffered the same fate and generously shared their findings of a solution. So, I decided I would do the same for you all, just in case Sophie is ever at your house and you leave out a black sharpie.

**Toothpaste removes permanent marker from wood!!**

so simple, so wonderful.

Gorgonzola or Papaya

So, part of this contest is educational. Use new ingredients, try new things. You know, live a little.

Your ingredient is gorgonzola. But for those of you who won't venture with the blue-marbled italian cheese, use papaya instead. Just giving you options.

Who knew there were so many blue cheeses?!? Kyle made a face when I put it in the shopping cart but I'm determined to find a combination that wins him over. I'm usually not a fan either, but then I tasted Ruth's Chris Chop Salad below . . . it was amazing.

Gorgonzola is supposedly yummy in 4-cheese pizza, short noodle pastas, and risotto (which I've never made). Good luck! May the best dish win!

I am really good at blogging

When I am a different person I am going to be an amazing blogger. I actually enjoy reading blogs and posting, but for some reason me and blogs cannot find our rhythm. Like, for instance, right now as I write this my children are breaking cd cases and most likely the cd's inside of them. But, John doesn't really need that Spin Doctors (!) cd from 1994 does he? I know he won't miss it, but the problem is they will get bored of the cd's and then move onto things I care about, like writing on the leather chair I am sitting in with a ball-point pen.
Long story short, can everyone who is not blog-challenged as I am please keep posting because I really enjoy this little blog we have.

And I am ready for our first single ingredient.

Oh and I made this lasagna the other night and it was ridiculously good. Try this recipe. And don't fret if you don't have everything - neither did I. I just substituted with what I had and it was seriously delicious

PS if you want to know what subs I made - send me an e-mail.

Princess Cake

Sloppy handwriting and I wish I would have taken more time for that but my daughter loves her birthday cake this year and it was super simple!! I didn't even have to buy a pan thanks to pampered chef measuring bowl.

Ode to the slackers

So, it's been a rough month or so for everyone. Surgeries, job changes, pregnant or pregnant with twins . . . but it's spring and time for a fresh start.

The new rules: One ingredient every two weeks. Should make it easier. In the meantime,

here is a yummy salad dressing compliments of Kelly Couture.

2 garlic cloves, chopped

1 Tbsp dijon mustard

1/2 cup rice wine vinegar

1/3 cup canola oil

3 Tbsp sugar

1 16 ounce can of pears

Blend until smooth. Adjust the sugar to desired sweetness.

In addition, I added my asparagus meal. And a picture of my butternut squash, which I still don't know what to do with :). I was going to add it to my vegetable soup but wussed out.

And I just threw in the cupcakes cause I thought the cups were cute.

Butternut Squash Soup

Back in the fall when butternut squashes were plentiful I decided to try out a recipe I found in a magazine. It had heavy cream among other yummy ingredients and so I thought it was a no fail way to utilize a great fall crop. WRONG! It was disgusting (or excusting as my daughter says). So when my husband came home one Sunday afternoon after visiting some people from church I was not only speechless that he actually ate food from someone else's kitchen (he often worries about other people's definition of food safety) but even more shocked to hear he tried butternut squash soup and loved it. Loved it so much that he brought home a recipe and the fresh herbs from their garden to go with it. After trying to figure out if he just had them write down the recipe to be nice or not, I realized he really thought highly of this vegetable that he once frowned on. I was hesitant as I made it (recalling my previous disaster) but when I tasted it....wow....really really good! So I was happy to see that butternut squash was an ingredient (and perhaps the only one I used) but I just knew I had to share this lovely recipe. Perhaps the reason it is so good is that it has a whole stick of butter in it (yikes, I know)....but...so do cookies, right?! In my pics I experimented with only 6 Tbls to see how it was, but 1 stick did make a difference. But I love that this recipe is a one pot wonder. You throw everything in, puree, and eat. I took the pics to prove how easy it is and entice you to try it b/c I think it is divine. I only have ever used fresh herbs and can't imagine it would even resemble the same taste if they weren't fresh. First cook onions in butter while you peel and chop butternut squash.
Next, throw in squash and a carton of chicken broth and add sage, thyme, and a cube of bullion. Cover and cook until squash is tender.
Puree in blender and voila! Thin with water to your liking and season with salt/pepper to your liking.

Cute Tiered Cakelets

We made these little cakes today for Juliana's 2nd birthday, thanks to Courtney for letting me borrow the cake pan I got her for her birthday ;)

Food from Florence

This is my attempted recreation of a few of the courses served to Nathan and I when we took our cooking class in Florence this past fall. Here is the recipe for the pasta...

Fresh Tasting Tomato Sauce and Spaghetti:

4-6 Servings

1 1/2 pounds tomatoes or 2 cups tomato pulp

1-2 cloves garlic mined

3-4 T EVOO

Fine sea salt plus 2-3 T salt

3 T chopped fresh basil or any combination of fresh herbs

1/2 cup grated Parmigiano-Reggiano for topping pasta(optional)

1-Peel the tomatoes, if desired, with a vegetable peeler or by blanching the tomatoes in boiling water. Cut the tomatoes in half and squeeze the juice and seeds into a strainer over a bowl. Chop or process the tomatoes and add to the reserved juice. Or measure 2 cups of canned tomato pulp or drained plum tomatoes.

2-Put the garlic in a large non-stick skillet and drizzle it with 1 T. extra virgin olive oil. Place over moderate heat and cook until the garlic barely begins to color.

3-Add the tomatoes to the skillet and cook over moderately high heat for 5 minutes or until the tomatoes look cooked and most but not all liquid has evaporated. Add salt and pepper to taste.

4-For a smooth sauce blend the cooked tomatoes in a food processor with remaining evoo and return the sauce to the skillet. For a chunky sauce add the remaining oil before serving.

5-Bring 5-6 quarts of water to a rolling boil. Add 2-3 B salt and the spaghetti; cook until it still offers considerable resistance to the tooth, around 3/4 cooking time.

6-Drain the pasta, reserving 2 cups of the cooking water. Add the drained al dente pasta and 1/2 cup pasta cooking water to the skillet of tomato sauce. Cook over high heat, stirring to mix sauce and pasta, until the pasta is cooked. Add more pasta water if the sauce becomes too dry. Serve immediately.

Tina's Post

I made a Tomato and Ham Quiche. For how simple it was, I was really happy with how it tasted. I don't know about you guys, but one dish dinners are my fav for a busy week night. I did pair this the some roasted green beans toped with a sweet vinaigrette and walnuts, but no one in my family was crazy about it, so I'm not posting the recipe. I'm so excited to be a part of this blog, I'm a huge fan of trying new recipes, and all of yours look great!

• 1 9-inch pie crust, unbaked
• 6 large eggs
• 1 cup half-and-half
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• dash nutmeg
• 1/2 cup shredded Cheddar or Swiss cheese
• 1/2 cup chopped tomatoes
• 1/4 cup chopped onion
• 1/4 cup chopped ham

Preheat oven to 400° F.
Pierce unbaked pie crust several times with fork; set aside. In a mixing bowl, whisk together eggs, half-and-half, and seasonings. Sprinkle cheese, vegetables, and ham over unfilled pie crust. Pour in egg mixture. Bake at 400° for 45 to 60 minutes, or until nicely browned.
Serves 6 to 8.