Wednesday, March 31, 2010

girls only week

Joel left last Wednesday on a week long business trip (to sunny Orlando...I'm only slightly jealous!), and the girls and I had a fun week of all things girly. We painted our toes quite a few times, we had slumber parties (I might have escaped to one of their beds since mine got so full), we played with friends, baked, and did lots and lots of art.

If you've been following this blog for a while, you know that Pinkalicious is a favorite around here. So naturally, when it rained all day Friday, Ava said "let's make cupcakes!" And Emily said "Pink! Pink! Pink!"



(notice the insane amount of sprinkles...gotta love cupcake decorating with a two year old!)

Sunday night we had a pizza/movie night. The girls made the crust all by themselves! All I did was unscrew the lid on the jar of yeast. They dumped, poured, stirred, punched down, and rolled it out all by themselves.


We had lots of tea parties with our animal friends. On this particular morning, we pulled out the tinker toys and built a table and chairs for Share Bear and Casey the Pony:


Some of our artwork. We painted, glued, cut, and colored so many flowers to decorate the house!


I got some air dry clay at the craft store and we made some decorations out of them. Ava decided to make this on the first night of Passover to decorate the table (we celebrated just the three of us with a stir fry...all kosher!).


Finally, since I had the sewing machine set up pretty much the whole week, we did a LOT of sewing and crafting with my scraps. I recently got a set of lacing cards for Emily, but of course, Ava decided that she wanted to lace them up, too.


One of the things I made was a new spring apron. I love a nice long apron and this one was so very easy. I am in love with the fabric too...you can get it here. I've got enough left over for some cute things for the girls...will try to remember to post those when I finish!


Here's some of Ava's sewing:

Monday, March 29, 2010

meal plan monday

March 29 – April 4
MONDAY
Breakfast: oatmeal, berries
Lunch: leftovers
Dinner: broccoli beef stir fry over brown rice, fresh pineapple

TUESDAY
Breakfast: smoothies
Lunch: out
Dinner: potluck

WEDNESDAY:
Breakfast: eggs, toast, fruit
Lunch: out
Dinner: shrimp and grits, raw cut up veggies

THURSDAY:
Breakfast: oatmeal, fruit
Lunch: black bean and quinoa taco salad, raw veggies
Dinner: shepherd’s pie, salad

FRIDAY:
Breakfast: smoothies
Lunch: chef salad
Dinner: white bean and chicken chili, raw veggies

SATURDAY:
Breakfast: breakfast pizza, fruit salad
Lunch: sandwiches, salads
Dinner: vegetable and bean soup

SUNDAY:
Breakfast: baked french toast casserole, fruit salad, sausages
Lunch: out
Dinner: out

Extras:
Whole wheat sandwich bread, pink cupcakes

Saturday, March 27, 2010

March Daring Bakers - Orange Tian

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

Oh my goodness. This was a FUN challenge. There were a lot of components, and I'd made them all before, but never assembled them like this. And the sauce...oh man, it's so freaking good.

The first step in this challenge was making marmalade. I chose a blood orange marmalade spiced with star anise, cardamom, cinnamon, and ginger. I'm sorry to say that I didn't take very many pictures of the process...but basically, you chop up some orange and lemon peel, soak them in water for 24 hours, then boil them with sugar and spices. The result is yummy. Of course, I made sure to read the girls Paddington Bear while we had our snack of marmalade on homemade bread!





I made the marmalade about a week before the rest of the dessert, and I'm glad I did. There are a lot of components (hence the challenging part!), so I sent Joel and the girls off to OMSI for the morning and started cooking everything else.

First came the pate sablee. This is a basic pate brisee, but it's got two egg yolks and some baking powder. The resulting cookie is more like an English tea biscuit. The next time I make this dessert (and I most definitely will), I'll use a genoise or other sponge cake for the base, as this didn't really go with the rest of the delicate dish.


I only made 6 tians, and cut the rest of the dough into circles (thanks, Mom, for lending me the round molds!), brushed them with cream, sprinkled them with cinnamon and sugar, and the we used them for dipping into our tea.


While the biscuits were baking, I supremed the oranges. I had a few blood oranges left over from the marmalade and a few navels, so I just used them all. If you don't know how to supreme an orange, here's a great how to video.


While the segments were draining on a tea towel, I made the stabilized whipped cream. This sounds a lot more complicated than it is. To stabilize, you simply add some unflavored gelatin. Easy peasy. I also added some sugar and then folded in some of my blood orange marmalade.


Then (and now I can kick myself for not taking pictures!!), I assembled the tians. I used the high ring molds, placed a layer or orange segments, then some of the whipped cream, then a layer of marmalade, then a biscuit. I put them all on a cookie sheet and let them set in the freezer for a bit.

While they were setting, I made the sauce (which, in my opinion was the best part!). Caramel sauce is one of those simple things, but it's also pretty easy to mess up. The key is that you really shouldn't have any distractions while you're cooking it. It only takes about 2 minutes and it needs your full attention. This recipe called for an orange caramel sauce...heaven! There are only two ingredients: orange juice and sugar.


First, you cook the sugar over medium heat until it starts to melt. It's best if you stir it a bit. You'll see it clump and then start to caramelize.


Then you add your orange juice...the mixture will bubble up quite a bit, so it's best to use a big pot. Then I just let it simmer until it thickened up. Then I tried really, really hard not to pour the entire pot into my mouth. It was that good.


Ava decided that since I was making a fancy dessert, we should have a fancy tea party. Since my mom had lent me the ring molds, I invited she and my aunt over. My mom brought some of her vintage tea cups and saucers...aren't they pretty?


Here's the finished tian, complete with caramel sauce. YUM. YUM.



Thanks, Jennifer, for a great challenge! And thanks, family, for helping us eat them all :)

Friday, March 26, 2010

overhead today

Pesky #1: You're cute.

Pesky #2: No you chute!

Pesky #1: You're right. I am sooooo cute.

Pesky #2 bursts into tears.

Pesky #2: Mama! Ay-uh say Emmy no is chute! Me chute! Me chute! Waaaaaaaaaaaaaah.

Mama: you're both cute.

Pesky #1: but not as cute as me.

good times.

Thursday, March 25, 2010

random thursday ramblings...back by popular demand!

this one is for C, T, and L...enjoy!

In the completely random department, Selena Gomez and Ke$ha will be on tour with this summer's Lilith Fair. Seriously? Sarah McLaughlin, my opinion of you just dropped a little. But not enough to skip! Can't wait for July 2!

If you love Liberty of London like I do, run on over to Le Target because they've got a great new line there! Everything from clothes to bedding to stationary to dishes. Welcome, Spring!

I can wait for the creativity that comes from Made by Rae's Spring Top Week!

Sometimes, Bakerella's need to put everything on a stick seems a bit crazy. But these are really, really cute.

LOVE this idea. Definitely going to have to make two to hang in my bedroom soon.

Pizza for breakfast?!?! Say no more! This is going on the menu next week for sure.

This is an awesome re-do. I have the perfect spot for something like that, too!

Holy craftiness. I bow down to LollyChops. I really do. Her Wallflowers Week is simply amazing.

Monday, March 22, 2010

the monday meal plan

March 22 – March 28

MONDAY
Breakfast: lemon sour cream muffins, smoothies
Lunch: leftovers
Dinner: sweet potato and ricotta gnocchi with browned butter and fried sage, salad

TUESDAY
Breakfast: eggs, toast, fruit
Lunch: leftovers
Dinner: out

WEDNESDAY:
Breakfast: oatmeal, fruit
Lunch: soup, salad
Dinner: quinoa stuffed peppers, salad

THURSDAY:
Breakfast: eggs and toast, fruit
Lunch: sandwiches, soup
Dinner: taco salads, fresh pineapple

FRIDAY:
Breakfast: french toast casserole, fruit
Lunch: leftovers
Dinner: potluck, bring broccoli casserole

SATURDAY:
Breakfast: lemon ricotta pancakes, blueberries and yogurt
Lunch:
Dinner: shrimp scampi over pasta, salad

SUNDAY:
Breakfast: yogurt and berry parfaits
Lunch: out
Dinner: homemade pizza, cut up raw veggies

Extras:
Whole wheat sandwich bread, brownies

Thursday, March 18, 2010

feeling artsy




We've been feeling pretty artsy around here lately. There's been a whole lot of finger painting, water coloring, collage making, and general craftiness. The winter art is all coming down, and we're making way for springtime art. As always, the glitter seems to keep reappearing in the dust pan, no matter how often I sweep. Signs of fun, right?

Mama has been crafting lately too. I bookmarked this project from Sew, Mama, Sew! a while ago and finally finished it about a week ago. This was a fun little project and it looks cute in the girls' room.

Ava has been telling me all about the family of bunnies that lives in the little pink house. Their names are Mary, Susie, and Cottontail. They eat cookies at every meal and they like spinach. Sounds like two little monkeys I know pretty well :)

Wednesday, March 17, 2010

virtual cupcake - St Patty's Day edition


Last year, we made a cool rainbow cake, so this year Ava requested rainbow cupcakes. What better way to celebrate St Patrick's Day than a little gold at the end of a rainbow cupcake? This was fun, but if I had it to do over again, I'd do the cake version...fewer steps!

Luck of the Irish to you all!

Monday, March 15, 2010

meal plan monday

March 15 – March 21

MONDAY
Breakfast: smoothies, toast
Lunch: grilled cheese and salad
Dinner: leftovers

TUESDAY
Breakfast: zucchini muffins, eggs
Lunch: minestrone soup and cheese toast
Dinner: vegetarian cassoulet, baguette

WEDNESDAY:
Breakfast: oatmeal, yogurt, berries
Lunch: leftovers
Dinner: colcannon, raw cut up veggies, rainbow cupcakes

THURSDAY:
Breakfast: omelets, toast
Lunch: turkey sandwiches, salad
Dinner: lobster fra diavolo, salad, baguette

FRIDAY:
Breakfast: oatmeal, berries
Lunch: out
Dinner: homemade pizza, salad

SATURDAY:
Breakfast: beignets, fruit salad
Lunch: burritos, raw cut up veggies
Dinner: tacos, Spanish rice, black beans

SUNDAY:
Breakfast: eggs, sausages, hashbrowns
Lunch: leftovers
Dinner: spicy shrimp with parmesean polenta, salad

Extras:
Whole grain bread, irish soda bread, oatmeal cookies

Sunday, March 14, 2010

March Daring Cooks - Risotto


The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

First, we had to make a basic chicken stock. I roasted two chickens and used the carcasses to make the stock. I added a bunch of leeks, some cremini mushrooms, carrot, celery, and some black peppercorns. I canned the stock and now have enough to last quite a while!


Then it was risotto time! I made the base with by sauteing onions in a bit of olive oil, then deglazing with white wine. I added some canelori rice and added stock that had been heating up in a separate pan a ladle at a time. I waited until each ladle of stock had been absorbed before I added another - this is the key to a risotto that isn't gloppy.


I finished with some lemon zest, salt and pepper, really nice young baby spinach. To serve, I seared some fresh diver scallops and then gave them a little spray of lemon juice. YUM!


Check out these lovely scallops. They smelled amazing and were so yummy and sweet!


They came from Whole Foods (also known in our house as Whole Paycheck) and cost an arm and a leg. But soooooo worth it!

YUM!



Lovely, fresh, comforting, and family approved!

Monday, March 8, 2010

seven


Yep, seven years ago today, that's what we were doing (hint: that's me in the veil). Love that our ring bearer is now as tall as our best man. And that my best high school buddy ordained herself online to make it all legal.

To think of what Joel and I have been though in 7 short (and not so short) years...babies, parents' messy divorce, loss, job changes, identity shifts, and of course, lots and lots of potty humor. Hey, that's what keeps this marriage going! That and the fact that we are best buddies. There's no one I'd rather spend the day with than my lovely husband.

Here's hoping that you get to spend today with your best friend, too.

meal plan monday

March 8 – March 14

MONDAY
Breakfast: lavender lemon scones, yogurt with berries
Lunch: grilled honey mustard and smoked ham flatbreads, salad
Dinner: out

TUESDAY
Breakfast: smoothies, applesauce oatmeal muffins
Lunch: lentil soup, salad
Dinner: pulled pork sandwiches, oil and vinegar slaw, fruit salad

WEDNESDAY:
Breakfast: oatmeal, fruit
Lunch: chicken salad sandwiches, raw cut up veggies
Dinner: green curry chicken with sesame sweet potato and steamed bok choy

THURSDAY:
Breakfast: eggs, toast, fruit
Lunch: black bean and quinoa salad, raw cut up veggies
Dinner: pasta with chili, tomato, and mozzarella

FRIDAY:
Breakfast: smoothies, toast
Lunch: minestrone soup and cheese toasts
Dinner: chick pea and roast pumpkin soup, homemade bread

SATURDAY:
Breakfast: waffles, eggs, sausages
Lunch: leftovers
Dinner: baked chicken, lemon, and pea risotto, salad

SUNDAY:
Breakfast: yogurt, granola, and berry parfaits
Lunch: out
Dinner: pizza with balsamic onions, goat cheese, spinach, and prosciutto

Extras:
Whole grain bread, lemon ricotta cakes, snickerdoodle cupcakes

Wednesday, March 3, 2010

wordless wednesday


sometimes, when Mama tells you to sit down and wait, Mama has a hidden agenda.

Happy napping!

Monday, March 1, 2010

the monday meal plan

March 1 – March 7

MONDAY
Breakfast: banana oat muffins, smoothies
Lunch: soup, sandwiches
Dinner: roast chicken, potatoes, veggies

TUESDAY
Breakfast: oatmeal, fruit
Lunch: burritos, raw veggies
Dinner: seared scallops on lemon and spinach risotto

WEDNESDAY:
Breakfast: eggs, toast, fruit
Lunch: salad, sandwiches
Dinner: corn cakes with prosciutto salad

THURSDAY:
Breakfast: oatmeal, berries
Lunch: sandwiches, salad
Dinner: salt and 5 spice chicken, steamed bok choy, brown rice

FRIDAY:
Breakfast: morning glory muffins, smoothies
Lunch: soup, grilled cheese sandwiches
Dinner: warmed garlic and olive pasta with sesame roasted sweet potatoes, salad

SATURDAY:
Breakfast: apple cinnamon ebilskever, eggs
Lunch: sandwiches, salad
Dinner: split pea soup, homemade rolls, raw veggies

SUNDAY:
Breakfast: pumpkin oatmeal
Lunch: leftovers
Dinner: some kind of smoked meat and trimmings…Joel is in charge!

Extras:
Baguettes, oatmeal cookies, steamed golden syrup puddings