Winterpast Family

love is patient, love is kind...

2012-02-14T18:02:00.000-08:00

Love is patient, love is kind...
How hard it is, that love to find.

It's been just-shy-of-seventeen-years, that I've shared his bed and washed his clothes and folded myself into his arms.

I never thought when I married this man, that I'd been given an example-to-follow. I thought that my love was my choice. I thought that my choice was my desire. I thought that my desire was my own.

But it wasn't.

It was God's. It was His desire that I marry this man. His desire that I share this one life with this one particular man. His plan that I share the days and nights and dreams and fights and all of the mess and beauty that goes into a life, with this one man.

Who brings more out of me than I had ever thought I'd had inside of me.

Who has loved me through pregnancies, and births, and miscarriages, and memories of past sins, and who has led me through this life of homeschooling and moving-way-too-many-times. Who has loved me thin, and fat, and thin again.

Who has never wavered in his dedication, never faltered in his steadfastness, never caused me to doubt - even for a second - his love for me.

Though, I've not always been loveable.

This love? Gift.

Simply gift.

Gift of His love.

the knowing of His love

2012-02-14T17:13:00.000-08:00

Yes, yes, it's Valentine's Day.

Yes, yes, I did all sorts of Valentine's-Stuff-With-The-Kids.

A breakfast of heart-shaped, red pancakes...

T-Shirts, decorated for the day (art is, um, NOT my strong suit!...unless it's in the form of music...)

And yes, my dearest-darlingest-wonderful husband brought me flowers...

But honestly? The best part of this day-of-love?

The knowing-of-His-love-for-me.

Happy Valentine's Day to one and all...

...and please know that you are loved - deeply and completely and forever - by the One who is love, Himself.

chipotle shrimp fajitas

2012-02-14T00:00:00.000-08:00

Shrimp?

Yes, yes, I have a lot on-hand. Thank you for asking.

That being the case, this weekend I whipped up some shrimp fajitas with a bit of a "kick", just for fun.

Cooking should be fun, shouldn't it?

And tasty, too. These fit the bill, just fine. Make some soon!

chipotle shrimp fajitas

Ingredients:

- 1/2 red onion

- 1/2 to 1 green bell pepper, depending on size (or yellow, or red, or orange...or any combination would be fun, too)

- 3 cloves garlic

- 2 Tbsp olive oil

- 2 Tbsp butter

- salt and pepper (to taste)

- 1 lb shrimp (deveined and peeled)

- 1 to 2 oz Chipotle peppers (depending on how hot you want it!) - diced

- 1 lime

- 4 to 6 flour tortillas

- sour cream (1/2 to 1 cup)

- Monterrey Jack cheese (1/2 to 1 cup)

Ready? Set? Let's cook!

Start by slicing the onions and green peppers, and chopping the garlic.

In a heavy skillet, over medium-high heat, saute the peppers/onions/garlic in 1 Tbsp butter and 1 Tbsp olive oil, until they start to brown. Remove to a plate, and keep warm.

Heat another Tbsp each of butter and olive oil, in the same skillet, over medium-high heat. Add the shrimp and chipotle peppers, and the juice of a lime.

Cook until the shrimp are cooked through (all pink), stirring frequently.

Remove to a plate, and keep warm.

Now you could, of course, set out ingredients and have everyone put their own fajita together, which could be fun, or you could assemble them and serve already fixed.

I assembled them.

Just for fun.

Oh - and to take a picture. Yeah, that too.

To assemble: just lay a tortilla down, top with shrimp (four fits nicely), peppers and onions, Monterrey Jack, and sour cream.

Now just roll it up, and there you go!

Easy. Fun. Tasty.

Enjoy!

creamy shrimp and rice

2012-02-13T15:34:00.000-08:00

Last week, I found several bags of frozen uncooked shrimp in the bottom of the freezer, as it had been emptied out pretty much of everything else during the "superbowl-recipe-creation-countdown" that I (for what reason, I still don't know) embarked on this year. (If you want to see the very many appetizer/snack food recipes, click on the sidebar link.)

Having only vague memories of how to prepare actual sit-down-at-the-table and eat-with-utensils food, I had to stop and think a bit.

Boy am I glad I did, because this dish - basically a risotto with shrimp in a heavenly tomato-cream sauce - is simply delicious!

creamy shrimp and rice

Ingredients:

- 1 pound uncooked, peeled and deveined shrimp

- 4 Tbsp butter (divided)

- 4 Tbsp olive oil (divided)

- 1 cup Arborio (or Jasmati) rice

- 3 to 4 cups chicken (or vegetable) broth

- 2 cloves garlic

- 1/2 cup crushed tomatoes

- 1/2 cup half-and-half

The Process:

Rinse the shrimp and peel / devein them (if they aren't already).

Remember to rinse them in cold water...because as you can see in the photo here, if you use even slightly warm water...you're going to start cooking them.

Shrimp are funny that way.

Heat the chicken (or vegetable) broth over low heat, and keep handy.

Melt 2 Tbsp butter with 2 Tbsp olive oil in a heavy skillet over medium heat.

When hot, measure out the rice and saute a couple of minutes stirring constantly, to lightly toast, then turn the heat to low.

Now start adding the broth to the rice, about 1/4 to 1/3 cup at a time, stirring frequently, and adding more broth as the rice absorbs it.

This is a bit time consuming. Like, 20 minutes' worth of feeding-broth-to-rice, time consuming.

A book helps. Or TV. TV helps a lot.

Or you could just start taking pictures of anyone who makes the unfortunate mistake of entering the kitchen and asking when dinner is and if they can have a snack because anything longer than five minutes is just too darned long for a teenaged boy to wait for food.

Once the rice won't absorb any more liquid, remove from the heat and put a cover on the pan to keep it warm.

Now chop up the garlic...

...melt 2 Tbsp butter and 2 Tbsp olive oil in a heavy skillet over medium heat, and add the garlic. Cook for about a minute.

Now add the shrimp to the pan, and cook (stirring often) until pink throughout.

Once the shrimp are cooked, add the tomatoes in and stir to combine.

Then add the half-and-half. Salt and pepper to taste.

Serve the shrimp over the rice, and enjoy!

tempting fate?

2012-02-13T00:00:00.000-08:00

The camera sits on the counter, in the midst of a jumble of papers and pens and mail-that-needs-to-be-opened, and papers that need to be dealt with.

I notice it today.

For some reason, it stops me.

Just stops my steps. I don't, at first, know why.

I am standing here, arms full of laundry gathered for the water and the soap and the spinning, when I am struck silent. Stopped in my tracks.

Then it comes. The whisper of a thought, slowly filling my awareness...answering the why.

This camera has sat here all week. Not once has it been moved. Not once picked up to claim evidence of grace. No shutter clicking on blessing, gift.

As if there haven't been any.

As if this week, last week, weren't filled brimful with His love.

They have been.

I just haven't stopped to say it. To click it. To capture it.

Haven't stopped to write down the blessings. No post last week, I notice. No numbering the love-drops watering my soul-garden. As if there hasn't been a shower of blessings.

There has been.

So why, I wonder? Why no words penned? My journal - the written one - sits on the bedside table gathering dust this week. Like my camera - not opened this week.

But I have thanked. I have, at least, done that.

Perhaps, perhaps? These weeks have been so filled with blessing? (They have!) And grace? (Very much so!) The writing seemed superfluous?

Not needed?

Unnecessary?

Or maybe, just maybe, fear entered in somewhere?

Fear that if I speak (write? film?) the out-loud-He-is-here truth, that grace will vanish?

Do I still (still?) believe in "tempting fate" - even as I profess not to believe in "fate" at all, or "luck" at all - but only in His grace?

Sometimes conviction comes at the strangest times.

I go ahead and dump the dirty jeans and shirts and the socks-with-way-too-many-holes-right-through-them into a basket and I grab pen and journal and camera and I write and shoot myself straight through the fear.

And I write. I write the words and frame the evidence of grace and click the image of blessing into digital form and I feel it too, now - freedom from fear.

And I know, now, that there is no "fate" to tempt. No "luck" to life - good or bad. No reason to hold back from the shouting of His glory which is all glory.

There is only God to love. Jesus to thank.

And I thank, and thank, and thankfully speak it here -

( # 1200 - 1215)

- freedom and the flag-that-stands-for-it...yes, even now far from July-the-fourth...it's good to thank Him for where He chose to have me born, and have me live...

- snow on the mountain we love to ski on...and the machines that make it this snowless-winter!

- keys played by learning-hands

- a book in a child's hands...whether five or fifteen...

- new challenges, new things to learn, and even now...

- books on my bedside table that uplift me and bring me closer to where - to who - I want to be...

- fresh vegetables and fruits, when the mercury reads but 22 degrees F...

- scented candles in every room

- the good works that this organization is doing. I remember this every time I turn on the tap. Won't you consider helping?

- that band on my finger...symbol of the love-promise...still thrilling even after a decade-and-a-half...

- the Sacrament of Confession. It is good. For the soul. Truly.

- their delight in night skiing...yes, it IS fun!

- husbands and fathers cooking and serving - and dressed in their finest! - for wives and mothers and daughters - one small little church family's tradition of loving each other at this time of year.

- cardboard hearts filled with chocolate...hidden and waiting for Tuesday...for the ones I love...

- an almost-full-choir-bench, and the season coming soon - Lent - which brings all those on vacation home, and fills the pews and we will gather to sing a new song - to Him!

- eggs in the nesting boxes, so many more as days lengthen! - and to be able to share the bounty? grace, pure grace...

Counting, and counting, and counting-on-Him.

daybook...a wee bit into February...

2012-02-04T14:17:00.000-08:00

Outside My Window...

The sun is just now lowering to meet the horizon. It's a glorious sight. And a glorious feeling - since it's almost 5 pm! I am loving these longer days, but do hope for a bit more winter weather to ski!

I am thinking...

About how God works in all for His glory...and wondering when I'll finally learn this in my heart. Sorrows and trials and just-hard-stuff, and my first thought is not, sadly, one of thankfulness to Him.

I am thankful for...

A clean house, after a week of not doing much. It's taken me almost a full week to bring myself back to some sort of routine after vacation. I like this clean-house feeling...and I'm glad it's here again!

From the learning room...

One child is completely finished with his Ancient History work for the year. I have no idea how this happened - I am NOT an "easy" teacher! He's just plowed through this subject like I've never seen! US Government is going so well for us this year - perhaps the trip to DC and Philadelphia last year was a good idea after all? We're just a few lessons away from finishing up our 1st year Spanish (high school) curriculum...deciding which language to tackle next: another year of Spanish? starting French? Greek? We'll have a bit of thinking to do on this. One thing I will say - the two years of Latin my kids have studied have helped them enormously with their modern-language course!

From the kitchen...

Dear me, I've just spent two weeks cooking "football food" (search this site, if you'd like to see the results!) Right now, I'm roasting a beef tenderloin, and making some garlic-mashed-potatoes to go along. I'm planning on an herbed-cheese-bread to accompany, along with steamed cauliflower-and-broccoli.

I am wearing...

A sweatshirt. Sneakers. A clip in the hair to hold it back from my face. And jeans. I'm comfy - which is just the right place to be!

I am creating...

A new routine for my days. One that involves a bit more knitting or sewing or crocheting and a bit less cleaning of the dust-bunnies. I am trying to let go of notions that things must be "just-so", and live life as it comes.

And I'm trying to get my family to help in the cleaning!

I am going...

To church, every Sunday. To choir rehearsal, every Thursday...(I kind of have to - I'm the director!) To run every day at least 1/10th of a mile farther than I did the day before. To lift weights with my kids every single weekday. And every Saturday that isn't crazy-busy.

I am reading...

Small Steps for Catholic Moms. And I'm loving it. Also, the Bible. Daily. Even if only a verse or two. Laura Ingalls Wilder's series ... oh how these books bring me back to myself! Perhaps I'm not the only one to own the cookbook? Anyone else?

I am hoping...

That the diocese decides NOT to shut down any more parishes...or cause any more Catholics to walk away from their faith, because they feel shut out.

I am hearing...

The hum of the oven. Some shifting in the beanbag chairs. The turn of a page. My family is reading and relaxing and doin' just about nothin' right now.

It's fun. You should try it!

Around the house...

Well, I have to repair a door. Actually, I have to repair the glass pane that used to be in a door. Because one boy shoved another boy into it and...well. Glass shatters.

I'm going to be trying to figure this one out...but for now, the "used-to-be-glass" space is wrapped up in packing tape.

I just hope that the people who visit me know that boys live here...

One of my favorite things...

Scented candles. I light one in a room every day when I've finished cleaning that space.

A Few Plans For The Rest Of The Week:

Well, the Superbowl is tomorrow, and I'm planning to enjoy cooking food and asking lots of questions during the game...

This week (after Sunday) I'm planning on taking my kids skiing. I'm not sure when we will be able to find the time, but I am sure that the winter will not last forever...so I WILL find the time...

Here is picture thought I am sharing...

This boy? He just made history in my tiny-little-town. He's been named Drum Major - the youngest-ever.

His mom is oh-so-very-proud.

my top ten (eleven) superbowl foods

2012-02-04T13:19:00.000-08:00

Superbowl Sunday is just a day away...which means it's time to figure out: 1) what foods you want to serve; 2) how you want to prepare them; 3) how you will keep your sanity when the more vocal fans in your house start...um...vocalizing; and 4) whether you should call in a clean-up crew for Monday morning, to take care of the mess left by said football-fans, or just call the travel agent and book yourself on a seven-day cruise, leaving your husband (and kids) to clean up the mess.

I'm not sure what I'll do for numbers 3 and 4, but I am sure what I'm going to serve!

Here are my top-ten (oops - eleven!), Superbowl Foods:

(in no particular order whatsoever....sorry, I'm not that organized!)

1. SIMPLE POTATO SKINS

...because really, doesn't everyone on the planet love these?

2. BRAT-STUFFED SANDWICHES

...my kids told me if I didn't make them, they'd cry...and I never-ever-ever want to see them cry....

....at least over food-choices. I don't mind a few tears if they come because Mom says you have to clean your bathroom...

3. GAME DAY BLT'S

...because we all loved these...

4. BLUE CHEESE SPINACH CHIPS

...because...well, because...tortilla chips stuffed with blue cheese and spinach? Enough said.

5. PARMESAN POPCORN CHICKEN

...you just gotta love these little guys!

6. PINWHEEL HAM & CHEESE BITES

...a huge hit with everyone, except the child who doesn't like tomatoes...so I'm making a double-batch...one with tomatoes, and one with raw spinach as a substitute...yes, yes...he does like raw spinach...

7. TERIYAKI BEEF SKEWERS

...beef. on a stick. 'nuff said.

8. BUFFALO TENDERS and BUFFALO WINGS

...the TENDERS, because they were so good. The WINGS because they're just so darned traditional. (Note: I didn't post a recipe for wings, because there are a zillion of them out there...and I really just fry up a bunch of chicken wings and add the same sauce that I do for the tenders...)

9. SUPERBOWL SLIDERS

...there's just something about a little burger on toasted french bread...it feels so elegant. Oh, and tastes fabulous!

10. CRAB QUESADILLAS

...there just HAS to be one item on my menu with seafood. I'm just like that. These were so delicious, even my meat-'n-potatoes guys loved 'em.

11. PICO DE GALLO & GUACAMOLE

...which I serve at every single possible opportunity...because it's just my absolute-favorite-food-on-the-planet-to-eat...and Ree's recipe is the most awesomest of all...

Of course, you don't have to take MY suggestions...go ahead and browse through my FOOTBALL-FOODS, for more ideas!

Oh, and I hope the team you're rootin' for wins!

(I won't tell you the one I'm rootin' for, though....but go ahead and see if y'all can guess!)

seven quick takes - volume 11

2012-02-03T15:33:00.000-08:00

Joining in with Hallie this week...

--- 1 ---

This week I returned to "ordinary-everyday-living" after a week's vacation skiing.

I was delighted to return to some sense of normalcy.

Until my husband came down with a cold. Which he thought was terminal. And what is it with men, anyway, and the whole "I'm-sick-and-don't-feel-perfect-so-something-must-be-terribly-terribly-wrong" thing? I just don't get it. Women never get this way. At least, none of the women I know. But men - well - they just do. Which leads me to question: 1) are men just way more childish about the common cold? or 2) do men just feel SO MUCH BETTER on a daily basis than women, and that's why being sick freaks them out? And if the answer is #2, well then...that's just not fair.

--- 2 ---

Besides caring for my dh and his cold-which-wasn't-after-all-something-terrible (see # 1), I returned to my main job: chauffer. I'm astounded how, in a week, I had forgotten what it was like to drive three different kids to multiple activities, and still have the time to clean the house.

Meaning, of course, that this week I did NOT clean the house.

It shows.

Perhaps I'll make some time this weekend. Or perhaps not. I kind of enjoyed NOT cleaning this week. Maybe that's a job I should delegate to some teenager who needs to be driven to fifteen activities each week...kind of like a tip for the driver?

--- 3 ---

I'm cooking up a lot of food this week. In anticipation of Superbowl Sunday. Because our team is in it, and...well...I'm going to have to participate. Three teenaged boys and one husband, pretty much demands this. I'm trying to fit in.

I think I've found a way.

Food brings everyone closer.

--- 4 ---

I've finally figured out how to play my violin, which my husband bought for me for Christmas. Which I asked for. Which I actually ordered for him. (Well, okay, I didn't actually ORDER it, I just wrote down the website address, and the product number.)

I am now playing without making noises that make my teeth hurt.

This requires very many hours of practice. Which my family has been very forgiving about.

The same way they were forgiving when I was learning how to play the piano.

I'm definitely thinking of getting a drumset next year.

--- 5 ---

This week my car started making funny noises. Funny, in the sense of, "if you don't get me checked out soon, you're going to be very, very sorry".

Of course I listened.

To the tune of very-very-many dollars. Because all of my brakes were gone.

By the way - am I the only person on the planet who didn't know that there were "front" brakes, AND "back" brakes?

Apparently so. But then, I took Home-Ec in highschool, not Shop.

My mechanic was amazed at me - because I'd gone through both sets at the exact same time. Apparently this is rare.

I didn't tell him how I'd ignored the noises for a while, and just turned up the radio. He's a nice guy, and I didn't want to cause him to worry.

--- 6 ---

My chickens have been watching the weather-channel. I know this, because they are laying a lot more eggs. Which happens when the days lengthen.

The only way I know the days are getting longer is because the weather-person tells me they are. I notice this, not at all.

Which speaks volumes about how busy I am.

Apparently, I need another vacation.

--- 7 ---

This week that groundhog went outside and now we're all in for six more weeks of winter. Which usually depresses me, but this year as we haven't really HAD much of a winter here, I'm okay with it.

Seriously, forty-degree days? Some fifties? In New England? And no real snow, to speak of. I'm totally okay with six more weeks of this.

Of course, I do live in New England. The place where, whenever anyone complains about the weather we reply with - "wait a minute - it'll change".

So I may change my mind about that.

for more 7-Quick-Takes, visit Hallie...

grilled pork skewers

2012-02-03T14:46:00.000-08:00

Did you know that pork makes an excellent "football food"? (Besides, of course, pulled-pork sandwiches, which EVERYONE knows makes an excellent food, foodball or otherwise)...

I decided to make an appetizer without: beef, cheese, beans, cheese, or...beef.

Because they're pretty rare. And I like to step a bit outside of the box when I can.

This is what I came up with - delicious meat, on a handy-dandy stick, moist and flavorful, easy to prepare and easy to eat. A winner?

Well, judging from the fact that they disappeared in twenty-seven seconds...I'd say...yes!

And I'd recommend you make these at the first possible opportunity.

Thank you.

grilled pork skewers
(serves 4)

Ingredients:

- 4 boneless pork chops
- 1/8 cup soy sauce
- 1/8 cup teriyaki sauce
- 2 Tbsp sugar
- 1 Tbsp lemon juice
- 1 Tbsp olive oil (plus more for greasing the grill)
- 2 garlic cloves
- 1/2 tsp ground ginger

(also...8 bamboo (or other wooden) skewers)

The Process:

Trim off any visible fat from the chops, then cut into 1/2-inch strips (4 strips per chop).

Mince the garlic, and mix soy sauce, teriyaki sauce, sugar, lemon juice, olive oil, garlic, and ginger in a medium bowl.

Add the pork strips to the bowl, and toss to coat well.

Cover with plastic wrap and put in the refrigerator to marinate for at least an hour.

When you're ready to cook, preheat a grill pan over medium-high heat and grease with olive oil.

While you're at it, soak the wooden skewers for a good 10 minutes in water, to prevent any burning.

Thread the meat onto skewers (2 per stick).

When the grill is hot, put the skewers on (carefully!), and cook for 3 minutes on each side, until meat is cooked through (and no pink remains!)

Serve immediately, and enjoy!

vegetarian chili

2012-02-03T00:00:00.000-08:00

I realize that chili does not necessarily qualify as a snack food. It does, however, qualify as football food. At least to me it does.

Let me explain.

Every fall I ~~am dragged~~ go happily to our local high school's football games each friday. Because I love to watch ~~football games~~ my kids playing in the marching band. It's usually cold when the season starts, and gets colder each week.

Fortunately there is a snack-stand. Which sells hot dogs, burgers, etc... and also - chili! Every single week, there's an enormous kettle of chili and come the cold November evenings, that chili is just perfect for warming up while watching the game.

Now I realize that on Sunday we'll all be cozy and warm inside, watching the game on television, but in the interest of keeping up the chili-at-football-games tradition, I'm whipping up some chili.

And in the interest of not having meat in every single dish I serve, I'm makin' it vegetarian.

But it's so good, even the meat-eaters won't complain!

Here's what you do -

vegetarian chili

Ingredients:

- 1/2 red onion
- 4 cloves garlic
- 2 medium/small carrots
- 5 oz mushrooms (white button, crimini, whatever you've got)
- 2 jalapenos
- 2 Tbsp olive oil
- 4 1/2 oz green chilis (canned)
- 15 oz chili beans (canned)
- 15 oz black beans (canned)
- 1 cup crushed tomatoes (canned)
- 1 cup chipotle salsa
- 1 tsp ground cumin
- 1 Tbsp chili powder
- 1 tsp salt (or to taste)
- 1 tsp black pepper (or to taste)
- 1 Tbsp dried oregano
- Tabasco sauce (optional)
- 1 Tbsp corn starch (to thicken)
- 2 Tbsp water
- 1 green onion (for garnish)
- sour cream (for garnish)
- tortilla chips (for serving)

The Process:

First, chop up the onion, garlic, carrots, mushrooms, and jalapenos (note: seed the peppers if you don't like things spicy, or leave some of the seeds in the dish for a chili with more "kick").

Next, heat up the olive oil in a heavy pan, and add the vegetables to it. Cook 5 minutes, or until slightly softened.

Add in the (drained) chilis and beans, the tomatoes, and the salsa.

And all the herbs and spices. (But NOT the green onions!)

Taste, and adjust the seasonings to your liking. And if things aren't hot enough for you - go on ahead and add a few dashes of Tabasco sauce.

Stir and lower the heat to simmer, cooking an additional 15 minutes.

To thicken up, mix 1 Tbsp cornstarch with 2 Tbsp water, until smooth, and add to the chili. Stir well to combine and cook for another minute or two until thick.

Chop up some green onion, and garnish the chili with sour cream and green onions.

And tortilla chips are yummy to add too.

Enjoy!

simple potato skins

2012-02-02T10:00:00.000-08:00

Everyone loves potato skins. At least in my house, they do.

So these just have to be made for any game-day event. They're easy to handle, require no utensils to eat, and include bacon and cheese.

Perfect for teenaged boys.

And dads.

And even moms.

You can, of course, get very fancy when you make potato skins. But what I'm going for here is something that's easy, tasty, and a crowd-pleaser even among the pickiest eaters.

These totally fit that bill!

simple potato skins
(serves 6)

Ingredients:

- 6 medium thick-skinned potatoes
- 5 slices thick-cut bacon
- 2 green onions
- 2 shredded cheddar cheese
- olive oil
- salt and pepper
- sour cream (for garnish)

The Process:

Preheat the oven to 450 degrees F.

Scrub the potatoes, and pat dry with a paper towel, then rub each potato all over with olive oil.

Lay the potatoes on a cooking sheet and pop in the oven for an hour (or until the insides are soft and the skins are crisp).

While the potatoes are cooking, fry up the bacon and chop into small pieces. Set aside.

Slice the green onions and shred the cheese. Set aside.

After the potatoes are cooked soft inside, and the skins are crispy, take them out of the oven and allow to cool briefly. Carefully cut them in half (holding them with a potholder will keep you from burning yourself!), and scoop out the insides, leaving about 1/4 to 1/2 inch thickness (depending on your preference). Save the scooped out potato for use in another recipe, or give 'em to your chickens.

Lay the potato skins on a baking sheet, and drizzle with olive oil then sprinkle with salt and pepper.

Fill each skin with cheddar cheese, then top with bacon and green onions.

Pop them back in the oven until the cheese melts.

Garnish with a dollop of sour cream, and enjoy!

brat-stuffed-sandwich

2012-02-02T00:00:00.000-08:00

Guess what time it is?

It's "sandwich" time! For those who aren't into cute little spring rolls. Who don't care for dips. Who aren't the least bit impressed with bruschetta.

You know who they are.

Your family and friends who just really want some bread, some meat, some veggies, and lots - and lots - of cheese all stacked up together with some terrific-tasting sauce.

Sounds good to me! - Let's go -

brat-stuffed-sandwich

(serves 4)

Ingredients:

- 4 bratworst sausages

- 2 jalapenos

- 1/2 of a large red onion

- 3 Tbsp olive oil (divided)

- 1 Tbsp butter

- 1 12-inch italian bread

- 3/4 cup grated cheddar cheese (divided)

- 1 Tbsp hot mustard (prepared)

- 1/2 cup (or less) real mayonnaise

- 2 Tbsp honey

The Process:

Brown the bratworst in a heavy skillet over medium-high heat in 2 Tbsp olive oil. Turn the heat to medium-low and add enough water to cover the sausage about half-way. Cover and cook for 20 minutes.

While the meat is cooking, slice half a red onion,

and 2 jalapenos. I seeded mine, because I'm not too fond of that much heat, but if you like 'em with the heat - go for it!

Heat 1 Tbsp olive oil and 1 Tbsp butter in another skillet, over medium-high heat and fry the onions and peppers until nicely browned.

Now for the bread....this is going to be fun!

First, slice the whole loaf length-wise. Then scoop out the insides, leaving about 1/2 inch thickness.

Preheat the broiler, and toast both halves on both sides.

Mix up the sauce - mustard/mayo/honey. Taste and adjust to your liking.

To assemble the sandwich, first spread half of the sauce on the inside of the bottom half of the loaf.

Add the bratworst.

And 1/2 cup of the cheese. Tuck the cheese in between the meat.

Then lay the onions and peppers on top.

Top that with the rest of the cheese, and preheat the broiler for another minute.

Pop under the broiler just until the cheese melts - keep a close eye! And whatever you do, don't walk into the other room for just a minute. Because you'll forget the broiler when you notice the nine thousand pencils / pens / erasers / schoolbooks / socks that you have to pick up.

Just resist the urge to clean anything during this process. Please!

Now you're ready to put the cover on - spread the top with the rest of the sauce.

And cover it up.

Doesn't it look nice and innocent? You can barely even tell there's anything in this sandwich at all. Looks very plain and boring.

Until you cut it open.

Oh dear. How yummy!

Enjoy!

yarn along...crocheting adventures...

2012-02-01T14:56:00.000-08:00

I thought, after I finished this project, that I'd take a break from knitting for a while.

And while I'm technically NOT knitting right now, I am CROCHETING, which is still creating-something-out-of-yarn. So I guess I'm not on break.

I have an excuse. I was putting away my yarn and needles, and started thumbing through some old pattern books. And I found this.

Which was just too cute not to make.

I've actually not had much time lately in which to do any knitting or crocheting, so I wasn't that hopeful that I'd make any progress at all this week. But, as luck (Providence?) would have it, I found myself with a half-hour's wait during a music lesson...and since I bring my knitting bag with me whenever possible, I made a start.

Another fifteen minutes presented itself while in the doctor's office waiting room, and I'm off to a pretty good start.

Although, frankly, to me right now this just looks like a very short scarf.

I'll just have to see what time-slots open up for me this week, and take advantage!

Visit Ginny, for more yarn-alongs, won't you?

at any time of day

2012-02-01T14:32:00.000-08:00

The shadows stretch long outside now. A whole day passed, a gloriously-warm-for-this-time-of-year, day. A day in which learning happened, and dishes were done and even a note or two was played on piano. Things DID happen today, right?

My brain tells me this - I understand that I did move today and live today and accomplished something today. But my eyes see only this: what I've left undone.

That the sun has set and I am just now finishing hanging laundry on racks, and nothing is planned for dinner, and I still have papers needing to be graded and there are cups and crumpled papers lying around and it's been days since I've cleaned the bathrooms.

My eyes only see that which I have not done.

That which I have to do.

Like Martha? Am I distracted with what I have-to-do? Perhaps so, today. Perhaps so.

I read Ann's blog this morning, and her all lovely speaking the words of love. I thought to myself what a wonderful topic - how I would write long on this, when I had the time.

But I didn't find the time.

Instead, I found the socks under the beds, and the crumpled-up-tissues that missed the basket, and the vaporizors needing to be cleaned because they've been running non-stop for days since that nasty cold took up residence here.

I found the laundry over-flowing the baskets which I didn't get to yesterday, or the day before, because of the soup-needing-fixing, and the temperatures-needing-taking, and the medicine-to-buy and the doctor-to-visit.

I found the note in my email from my husband who went to work, though I know he's still sick and hurting - and I just had to send that reply saying "don't overdo - come home if you feel worse", because that's what love does, even when you feel like saying "stay there, be well, and give me a respite from the giving!" Because sometimes loving - the action of loving - is hard, and you don't feel like it, but you do it anyway.

Sometimes you just don't want to explain the math, or pick up the toys, or wipe down the counters again. Sometimes, you even think that you're not loved-back-enough. That if that son, husband, daughter, really loved you - they'd make sure to put the cap back on the toothpaste and not leave the toenail clippers out again and pick up their dirty underwear and take the clean clothes to their rooms without being asked.

Sometimes you walk through life not being seen, and you wonder why no one seems to see.

When, of course, Someone does see. Quite clearly.

And Someone loves you back. Immensely.

That's what I'm thinking, now. That no - my floors aren't cleaned. But my family is clothed. And He sees. And He loves.

That tonight I'm going to be serving dinner late - again - but I'm going to serve it, and my family will be fed. And He sees. And He loves.

That even though I see all of my failures, and all of my lack, He sees only a child whom He loves.

So, a post about loving? How does one love?

I love, I guess?, by picking up those socks, and those tissues. By cleaning the vaporizors, and fixing the soup, and taking the temperatures, and buying the medicine and driving to the doctor. By saying not what I feel all of the time, but what He wants me to say, when I feel unloving-inside. By explaining math and picking up toys and wiping those counters-which-teenagers-really-ought-to-wipe-down-themselves, and capping toothpaste, and cleaning toenail clippings from the floor, and picking up the dirty wherever I see it in this house full of those that I really, really, do love.

And by doing the laundry?

Yes, that too.

At any time of day.

pesto fries

2012-02-01T10:00:00.000-08:00

Potatoes - in some form - just HAD to make it into this "football-food-lineup".

Because, well....because, they're POTATOES. And they're GOOD. Filling, tasty, low-fat, and most-definitely one of the easiest vegetables to turn into "finger food" that I know of.

But I didn't want to create just another french fry. Or just another chili-cheese-fry. Not that there's anything wrong with these - I love a good chili-cheese-fry, folks! But I wanted something different. Something new.

Something that involved garlic.

And herbs.

And lots of olive oil.

I guess I'm just getting more-and-more in touch with my Italian roots.

And those roots were speaking to me, deeply. Of basil and garlic and pesto...and potatoes.

So I did what anyone who was in touch with their heritage would do. I listened.

I'm so glad I did! And when you try these - you'll be glad too!

pesto fries

Ingredients:

- 8 small/medium potatoes
- 1 Tbsp prepared pesto
- 2 Tbsp olive oil
- salt and pepper, to taste

The Process:

Preheat the oven to 450 degrees F.

Scrub the potatoes, and slice into thick wedges.

Put the potatoes into a large bowl.

Mix the pesto, olive oil, and salt/pepper (to taste), and drizzle over the potatoes.

Toss to combine well.

Bake at 450 degrees F for 45 minutes, turning half-way to brown evenly.

Serve as-is, or with any dipping sauce. (Ranch dressing? Ketchup? Spicy mayo? Marinara sauce? The choices are endless...)

Enjoy!

game day BLT's

2012-02-01T00:00:00.000-08:00

I was going to call this recipe "B.L.T...errifics".

My son suggested "the most awesome sandwich I've ever eaten", which was a good choice, too.

But I opted for a nice "safe" name...without any embellishments...

...except the "game day" part...

Because, really, what football fan doesn't want a sandwich stuffed with bacon on a monster-sized roll, on Superbowl Sunday?

This recipe fed three people....well, I ought to mention that the three people were teenagers. And boys. And they were hungry at the time. Because I made this during their waking hours, which pretty much guarantees that, as teenaged boys, they are hungry.

But for regular people (Moms watching their weight, and other people who don't consume food like it's going out of style...you know - people with regular metabolisms?), I'd make one sandwich, and serve it to six people.

And they'd be very, very happy people.

Because really? This sandwich actually IS "the most awesome sandwich" I've ever eaten...

Try it for game day, or any old day...and be happy...

game-day BLTs

Ingredients:

- 1 loaf crusty Italian bread (about 12 inches long)
- 6 slices thick cut bacon
- 1/4 cup Chipotle salsa
- 1/4 cup real mayonnaise
- 1 cup (loosely packed) baby spinach leaves
- 1 tomato
- 1 avocado
- 2 Tbsp feta cheese, crumbled

The Process:

Grab your loaf of Italian bread.

Preheat the broiler.

And slice the bread, lengthwise.

Toast (on both sides) until golden-brown.

Ahhh...beautiful.

The stuff great sandwiches are made of.

Incidentally, great sandwiches are also made with bacon.

Thick cut.

So fry up six slices, and make a promise to yourself to do an extra twenty-minutes on the treadmill (or stairmaster, if that's your style) tomorrow.

Inhale. Inhale and be happy.

Because nothin' smells as good as just-cooked bacon...

While the bacon is cooking, get the rest of your sandwich fixin's ready...

...first, dump 1/4 cup Chipotle salsa into a bowl...

...then add 1/4 cup of real mayonnaise.

Stir to combine,

...until smooth.

Resist the temptation to taste this.

Give in to the temptation.

Delight in the taste.

Resist the temptation to taste this again.

Slice up a tomato. (And yes, I know, I sliced up TWO tomatoes. But I had a very good reason for this. I mentioned my three teenaged sons? And their appetites? So in self-defense...and knowing I wouldn't get a taste with the three of them within a five-mile-radius, I had to make a double batch...)

I know you understand...

Now get an avocado - ripe enough to be soft, hard enough to slice.

Sorry, I have no advice on how to choose these. I just pretty much feel every single one in the bin at the grocery store and ... well ... after many, many years of avocado-eatin', know what they should feel like.

Cut them length-wise. And then again.

Peel the rinds, and slice them up. Slice them very nicely, so that you can take a picture.

Then forget to take the picture.

But only if you want to be like me...

Now you're ready to assemble!

Spread the mayo/chipotle mixture on both sides of the bread...

And top the lower-half with the bacon...

...spinach...

...tomatoes...

...avocados...

...and crumbled feta cheese.

This - my friends - is a sandwich!

And a delicious one at that!

And lest you doubt me - I tell you this truthfully - this sandwich was consumed, entirely, within 10 minutes. By three teenaged boys.

So perhaps, if you have some teens coming to your house to watch the Superbowl, you'd want to make more than one?

mushroom spring rolls

2012-01-31T16:22:00.000-08:00

I just have to say it - living here in New England, right now - is just a little bit weird.

Because it doesn't seem to matter what time of day it is, there is pretty much constant "Superbowl Coverage" on every single local television station.

And it's not that I'm not a fan - but the market-saturation is a bit, shall I dare say it?, ridiculous...

...I mean, at 5:00 am, I'm really watching the news to get, um, the news...a weather report would be great right about now - so I can plan this day...traffic report - any accidents tying things up I might need to be knowing?...local politics and things that might affect me, could be helpful. Okay, sports - yes, I know we have our New England tradition of being a bit - shall I say, interested? - in our sports teams.

But every third story? Live, local reporters on-the-ground outside the stadium where the game will be played in (dear me - a week? -- do we need to get there a week early?)

But still...I live with some fans, so I guess I do get it. A little bit.

And I'm having my own fun this week - and yes, it's about the Superbowl, too. But it's about cooking, and food, and stuff that is...well...more fun for me.

So what do I do when the news' teams switch to football-mania? I plan out the next recipe - of course! And since I have lots more time to plan...thanks to lots more news stories...I'll be posting two (or more) recipes each day this week...

Lots more choices, lots more ideas, lots more - yum!

Come to think of it? I like this-here-football-mania!

Today's recipe may seem a bit odd, though. It's not like "spring rolls" actually scream "FOOTBALL FOOD", y'know? But there is one thing I've learned about ALL football fans - they love good food. Be it in burger, sandwich, dip, chip, or even - yes - spring roll form...food is, to the fan, part of the fun!

So let's have some fun!

mushroom spring rolls
(serves 4)

Ingredients:

- 4 spring roll wrappers
- 1/2 cup spinach leaves (loosely packed)
- 2 green onion (tops only)
- 6 Crimini mushrooms
- 1 carrot
- 2 cloves garlic
- 2 Tbsp blanched, slivered almonds
- 1 Tbsp olive oil (plus more to fry - optional)
- 1 Tbsp soy sauce

The Process:

Rinse (or brush off - depending on your preference) the mushrooms.

Or be like me and rinse them, while brushing them off.

Sorry, but I'm constitutionally unable to NOT wash mushrooms.

Or chicken.

But that's another story...

Once your 'shrooms are as tidy as you'd like them, slice them up,

...and dice a couple of garlic cloves.

Rinse about a half-to-three-quarters-of-a-cup of spinach leaves. (I used baby spinach, but any size is fine in this recipe).

Stack the leaves...

...and roll them as tightly as you can.

We're going to "chiffonade" them.

Which basically means, stack-roll-and-slice.

But sounds much better.

There - a lovely pile of spinach chiffonade.

You can tell everyone you know that now you know how to "chiffonade".

And they'll be impressed.

Next, sliver up a carrot.

(My sincere apologies for this way-too-out-of-focus picture....I'm really working on my photography skills...no, really....I am...really!)

And chop up two green onions - tops only (a.k.a...just the green parts!)

Finally, after all of that chopping, we're ready to cook! Heat up 1 Tbsp olive oil in a heavy skillet, over medium heat, and toss in the mushrooms, garlic,

and almonds.

Cook until the mushrooms are limp, stirring constantly to prevent the garlic and almonds from burning. (This should only take a few minutes).

Then add the soy sauce and cook for a few seconds, until absorbed.

Remove from the pan, and set aside with the rest of your ingredients.

To assemble, first take a spring roll.

They look like this. They're brittle, so don't even try to bend them. Also, be careful, because even if you try not to bend them, they break easily.

I know this - I've broken very many of them in my time.

Don't be like me.

To soften, submerse the wrapper in warm water for about 10 to 15 seconds...

...and then lay it out on a WET tea towel.

Blot with a paper towel, until the surface is sticky.

Then start to fill.

Put 1/4th of the spinach in the middle of the wrap.

Followed by 1/4th of the mushroom-mixture.

Top with (yes...1/4th) of the carrots.

And 1/4th of the green onions.

Fold in the sides.

Which should stick nice and firm to each other, because you blotted the wrapper - right? If not, right about now you realize WHY you should have done that step...

Fold over one side...

...and then the other.

You could, of course, serve them like this. Plenty of people do. We don't.

I've been told by the major-eaters-in-my-home, that "we" don't like the taste of spring roll wrappers that aren't cooked.

So this isn't an option for me.

"We" do, however, adore them fried. So I've heated up about 1/4th of an inch of olive oil over medium heat, and fried first one side until crisp...

...and then the other.

Notice that I do NOT fry until browned - just until crispy. This works out to about 2 minutes per side.

Lovely, lovely, lovely.

And tasty too.

Just in time for the game...

blue cheese spinach cups

2012-01-31T00:00:00.000-08:00

I love spinach.

And I love blue cheese.

So these? They were destined to happen.

Easy? Yes.

Tasty? Yes.

A hit with football fans? Yes.

Three yes-es? Okay, they're going online.

For all of you to share with your families - who will say "yes" too!

blue cheese spinach cups
(serves five...or four...or three really hungry fans...)

Ingredients:

- 2 cups raw spinach
- 1/2 cup crumbled blue cheese
- 3 Tbsp heavy cream
- salt and pepper, to taste
- tortillas (scoops)

The Process:

Rinse the spinach.

And chop it up.

Put the spinach into a medium-sized bowl, and add in the blue cheese.

And the cream...

Toss well, to mix, and add in salt...

...and pepper...to taste...

Mix well.

On a serving platter, lay the tortilla chips...

...and fill with the spinach-mixture....

Light, delicious, and perfect-for-game-day!

These are a treat - try 'em today!

the ordinariness of daily living

2012-01-30T00:00:00.001-08:00

Today we return to normal, 'round these parts.

A week off, to sleep in a bit and ski downhill a bit and re-connect (more than just a bit...) felt oh-so-good.

But so does normal.

Technically, I returned to some sort of normalcy in my routine yesterday. Seven miles on the treadmill after a week off felt hard...hard, but good too, in the way that getting back to math problems and schedules and regular housework (yes - even that!), feels good.

Because vacation is wonderful, but it's not LIFE. Life is lived in the ordinary moments of matching clean socks and scrubbing pans and wiping the crumbs off of the counters. Life is lived not always on the mountaintop, and not always in the valley...but on the roads that run from your house to the store, from your backyard to the neighbor's, in the floorboards you walk to gather laundry and legos and bring the soup to the sick child or the kibble to the dog.

Life is lived in the ordinary. The routine.

The normal.

And it is just here - in just this normal place - where the blessings pour forth oh so abundantly! And the prayer of thanks that I speak today is not for the obvious, not for the too-big-to-miss blessings, but for the blessings that are there every day, daily, manna-to-the-soul in the ordinariness of the daily living...

...needing only to be gathered...

(# 1186 - 1200)

...laundry racks filled with clean clothes, conquering the winter-dryness inside...

...this late-January sun sparkling off winter's snow and ice...

...dishes in the sink, soaking in suds, hands warmed by the wash-water and taking the opportunity to serve...

...donuts for breakfast, hot cocoa with marshmallows, and pajamas worn far-long into the day...

...Marching Band, this adventure which I knew nothing of...and now, us, three-years-in with sons rising to challenges that I never knew beckoned them...

...cooking these appetizers, and even more...me who knew nothing of football (and honestly? cared even less...) brought to this new adventure by the young men I am blessed to call sons...

...music played for fun this week - no performances, no deadlines, no schedules - just time to play...

...dogs and cats and - yes, even these - chickens...

...returning to school, to work, to normal life...

...books, books, and more books...and time to read them? A new trick for me? Listening to CDs while running on my treadmill...and thanks to my dh who came up with the idea...

...February resolutions - do you make them? A good time to take stock again of what you were pondering just one short month ago...

...knitting (and crocheting too!)...

...boys playing trumpets...

...seed catalogs...arriving daily...winter's fun for the gardener...

parmesan popcorn chicken

2012-01-30T00:00:00.000-08:00

What would a game-day-party be without at least ONE menu item with the word "popcorn" in it's title?

Sad. Sad - I tell you - very, very sad.

Because anything-popcorn (or popcorn-anything?) is just, well....fun. Fun to make, and fun to eat.

And these little delights are so tasty (requiring pretty much NO dipping sauce - which cuts down on the cleanup the next day...no spilled sauces!), you'll want to make them for all of your football fans.

Or baseball fans. Or hockey fans. Or basketball fans.

I'm pretty sure they'll be loved by all sports fans.

Tennis fans, too. Did I mention tennis? Gymnastics? Synchronized swimming, anyone? I hate to leave anyone out...

...sorry to digress...

Here's the recipe - and lest you think that your gang won't enjoy it, I tell you that the finished platter lasted twelve-point-nine seconds on my counter, before it was completely devoured.

Next time, I think I'll make two batches, and save one for Mom....

parmesan popcorn chicken
(serves four)

Ingredients:

- 1 boneless, skinless chicken breast
- 3/4 cup flour, divided (I used whole wheat flour...which I ground from wheat berries this morning...because I'm trying to be all-healthy these days...but you can use whatever handy-dandy flour you have sittin' around...)
- 1/2 cup Panko breadcrumbs
- 1 cup shredded Parmesan cheese (real Parmesan that you shred yourself works best - not too salty!)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 egg yolks
- 3 Tbsp milk

The Process:

Rinse your chicken.

And yes, I know, I know...some people don't rinse their chicken...but I do.

Because the thought of NOT rinsing chicken is just, well, freaky to me. Because I'm just paranoid like that.

I even rinse the chicken that I've butchered myself, knowing that it's already been rinsed thoroughly.

But if you're not paranoid like me, and not one to rinse your chicken, feel free to skip this step. If you want to.

But I just can't.

Next, cut the chicken into strips (about 3/4th of an inch).

Then cut each strip into squares (3/4th of an inch long). Drain on paper towels, and pat dry.

In a bowl, put 3/4 cup flour.

In another bowl, put the yolks of three eggs, and 3 Tbsp milk.

Whisk the eggs/milk.

In the last bowl, combine 1/2 cup flour, 1/2 cup Panko breadcrumbs, 1 cup shredded Parmesan cheesel, 1/2 tsp salt, and 1/4 tsp ground black pepper.

Stir to combine well.

Now, prep the chicken...

Toss in the (plain) flour, to evenly coat.

And then (working in batches), toss in the egg-yolk mixture,

...the parmesan-mixture...

...and lay on a plate.

Repeat with the remaining chicken.

When you're ready to fry, heat about 1/2 inch of olive oil over medium heat.

When a bit of flour sizzles as you drop it in the pan, the oil is hot enough.

Again, working in batches, add a layer of chicken pieces and cook for about 2 (to 2 1/2) minutes on the first side...

...then turn, and cook for another 2 minutes on the second side.

Remove to a paper-towel-lined plate to drain, and continue frying the chicken in batches until done.

Sprinkle salt (to taste).

And serve.

Enjoy!

one season ends, and another begins...

2012-01-29T17:16:00.000-08:00

This weekend sixty-or-so teenagers, with parents in tow, celebrated a successfully completed Marching Band season.

All dressed up, suits and ties and fancy clothes floating gracefully past while speeches were delivered, seniors were honored, and...yes...even a few tears were shed, because even with celebrating and awards and the excitement of the night comes the knowledge that this part of life has ended.

Endings can be sad.

But endings also mean new beginnings too, sometimes.

Some new beginnings, for us?

A son who will be Drum Major next year. And this will be my challenge - he's the youngest yet to earn this position, and I fear that I will need to let go sooner than I'd planned, with this one. Oh, I don't want to, but he has worked and earned it, and so I will try with as much grace as possible, to support.

I'll be needing a great deal of grace, I think.

A funny new beginning, too. Number-one-son named section leader, and given the "heirloom" that is passed down year-to-year by the outgoing section leader. A badge of honor? A symbol of hard-won-honor? Perhaps. But as only teenaged trumpet players can conceive of such a "badge" - the heirloom is...a rubber chicken. A rather disgustingly dirty one at that. Dear me.

And of course, he's thrilled to receive it.

But my youngest? My baby - if I can call a 12-year-old a baby? - he was named "rookie-of-the-year".

And he, who thought he'd not make it through Band Camp a million years ago, in August. Who worried that he'd not learn the music (though truth be told, the time signatures of the pieces that the band did this year are difficult even for me to grasp - and me a professional musician myself!) This son who thought he'd trip, doubted his musical skills, worried about letting others down - worried about letting his fellow band members down - honored by them?

Endings can be so sweet.

And so can teenagers.

pinwheel ham & cheese bites

2012-01-29T00:00:00.000-08:00

Because it's Sunday. And because the Superbowl is just one-short-week away.

I need to create something delicious, filling-but-not-too-filling, and - frankly - easy. I know there will be too much going-on during game day! So I need a few "do aheads", to take some of the pressure off.

Which means, I'm going to grab some handy-dandy flour tortillas, and create some pinwheel sandwiches!

Right off the bat, I decided the filling should include Canadian Bacon. I have long been a fan of Canadian Bacon. It's delicious. Versatile. Flavorful. But is it REALLY bacon? My way-too-traditionalist mind equates bacon with the flat, thin slices that are raw and need to be fried up in a pan. (Name that mid-seventies advertisement ... "I can bring home the bacon....dum, da-dum...fry it up in a pan...dum, da-dum...and never ever let him forget he's a man....").

Where was I? Oh yes, Canadian bacon - I love this stuff! Even if my mind can't wrap itself around the concept of bacon which looks like ham....

These little pinwheel sandwiches, though, will absolutely delight your Superbowl crowd - delicious through-and-through, and if my gang is any indication, the platter will be cleaned out in thirty-seven seconds.

Prepare these ahead of time and pull them out of the fridge at a most-needed moment, or serve while the bacon is still hot....you'll receive rave reviews, and no matter which team wins - you'll win!

pinwheel ham & cheese bites

Ingredients:

(serves 6)

- 2 "burrito-sized" flour tortillas
- 10 slices (6 oz) canadian bacon
- 2 tomatoes
- 6 oz cream cheese

The Process:

Quarter the tomatoes, and seed.

Slice tomatoes into strips.

Heat a grill pan over medium-high heat.

When hot, lay the bacon on top, and cook on each side for 2 minutes (until heated through).

Lay one tortilla on a plate, and spread half of the cream cheese evenly over the surface.

Lay 5 of the bacon rounds evenly over 1/2 of the surface.

Top with 1/2 of the tomatoes.

Roll the tortilla, starting from the end where the filling is, until tight.

Cut into 1-inch slices, and serve.

Enjoy!

teriyaki beef skewers

2012-01-28T00:00:00.000-08:00

Beef-on-a-stick. It's one of the standard-items on our list when we order Chinese food.

Because it's just so darned good!

But of course, I'm not going to be ordering Chinese food for Superbowl Sunday. So the obvious solution is to figure out how to make these little beauties myself. It turns out to be a fairly simple process, but to get the best results I found that if I cut the strips myself, I could control the thickness (and avoid the too-thin cuts that seem to be in the supermarkets - which led to major dryness after the grilling process).

The meat doesn't need a terribly long time to marinate - thirty minutes is fine, if you're pressed for time. And the cooking process takes all of 5 minutes - so this is definitely a quick/easy food to serve for the game!

Enjoy!

teriyaki beef skewers

Ingredients:

- 1 lb beefsteak
- 1 tsp sugar
- 1 Tbsp prepared Teriyaki sauce
- 1/4 tsp granulated garlic
- 1 tsp olive oil (plus more for oiling grill)
- 1/4 tsp ground ginger
- bamboo skewers

The Process:

First, cut off any obvious/large fat from your meat.

Then slice into strips. I found that anything less than 1 inch thickness was just not enough to prevent the meat from cooking through the middle too quickly and drying out. You want a nice juicy/tender result, so thicker is definitely better.

Now for the easiest marinade you'll ever make.

Into a medium bowl, toss a teaspoon of sugar,

a Tablespoon of prepared Teriyaki sauce,

1/4th teaspoon granulated garlic (you could, of course, dice your own fresh garlic, but I wanted the garlic to adhere more evenly to the meat and so opted for the dried stuff).

Add in a teaspoon of olive oil,

and 1/4 tsp of ground ginger. (Again, you could use freshly grated, but for a more even coating I find the dried stuff works better).

Now just mix it all up,

plop in the meat, and toss well to coat all of the meat evenly. You can see that you aren't submerging the meat into a liquid marinade - you're just coating the surface. Cover with plastic wrap, and stick it in the refrigerator.

Now you've got 30 minutes to go do something worthwhile, like clean your house or do some laundry.

Or read a book. That's very worthwhile.

Very.

When you are ready to cook, grease a grill pan with olive oil, and heat over medium-high heat.

And turn on the overhead fan, because things are gonna get hot 'round here...

...and smoky...

While the grill is heating, grab some bamboo skewers. (Note: all kitchens should have a constant supply of these wooden sticks - they come in handy for so very many things...teriyaki beef, chicken kabobs, fruit and cheese snack-k'bobs, etc....)

And every kitchen should have an Ov-Glove.

More on that later...

Now thread each piece of meat onto a skewer. This is a rather messy task. And if you don't like the feeling of threading raw meat onto a wooden stick, it might not be your favorite part of this recipe.

Just do it quickly, and run to the sink to wash the gross feeling off of your hands.

Like me.

When the grill starts smoking, it's time to put the skewers on. They'll sizzle and sizzle and smoke more. (Hence the need for the fan...)

But they'll start to smell divine in approximately three seconds.

And that makes it all worth it.

Cook them for 3 to 4 minutes on this side, and then turn them.

This is where the Ov-Glove comes in oh-so-handy. You can just grab the skewer ends, and turn away. And you won't accidentally touch the grill and burn yourself.

Like me.

Who actually owns several Ov-Gloves, and yet did not think to use one the first time. Or the second.

You should also be prepared for the arrival of teenaged sons arriving in your kitchen right about now. The smell of beef does this to them.

In fact, if you need anything done around the house, or yard, and want a teenaged son to do it, just start cooking a steak and he'll come without even being called. And he'll do whatever you ask, in return for the cooked steak.

After cooking through on both sides, turn the skewers so that you get a nice brown glaze on all sides (a couple of minutes).

Serve as is, or with teriyaki sauce on the side to dip.

Enjoy these - and grab one before the kids get back to the kitchen!

seven quick takes - volume 10

2012-01-27T10:52:00.000-08:00

Joining in with Jennifer this week...

--- 1 ---

This week was our "official" vacation week. We did a "stay-cation", because we live two minutes from a terrific ski mountain. This was, perhaps, the best idea I've had in a long time.

I didn't have to find caretakers for the cat, dog, frogs, or chickens.

Then again, I had to feed and water animals during my vacation.

--- 2 ---

My kids are great skiers. And they have no fear.

And they're so very patient to wait at the bottom of the run for Mom to finish. Because I DO have fear, and I go pretty slowly.

But I DID go to the top of the mountain this year. Of course I had to walk down part-way because I couldn't get my skis on after wiping out. (It was VERY steep at this particular point. Really, it's amazing that all of the eight and ten-year-olds could do this at all.)

--- 3 ---

I'm on a "football food" kick. I can't stop creating recipes that would be perfect Superbowl Sunday snacks. My family is eating a steady diet of appetizers.

I'm not sure this is good, but so far no one's complaining.

Probably because we haven't set the table once this week. Which means no one has to clear it.

--- 4 ---

My son found out this week that he's going to be a Drum Major next year, in his marching band. Which means, technically, that the other two sons who are in the band have to report to him.

Right now everyone is all happy and thrilled for him (brotherly pride). All I can say is - it's going to be mighty interesting when the new season starts...

--- 5 ---

This weekend (coming up) is my first weekend off work since November.

I have no idea what I'm going to do with myself.

I do, however, know that I won't be cleaning the house.

--- 6 ---

For some reason my dog is now following me around everywhere I go. Today I decided to sweep the kitchen floor (because even though I'm on vacation, the maid service is not cleaning this hotel). I had to stop every two seconds to send him out of the room. Unfortunately, there are two entrances to my kitchen. Apparently as I sent him out of one door, he'd trot through the living room and come back in the other door.

I tried not to get stressed about this.

--- 7 ---

Despite the fact that we went out to eat for two meals each day, and that the only foods available mountain-side are mostly fried, I did not gain any weight this week. Which is great, of course, but I feel almost disappointed. Aren't you SUPPOSED to gain weight during a vacation?

Oh well...

For more Quick Takes, visit Conversion Diary!

avocado toasts

2012-01-27T08:30:00.000-08:00

I wasn't sure whether or not to post this recipe - I mean little toasts with diced avocado and cilantro? Too girly for the Superbowl? But then, I realized that there will actually be women (and girls) watching too, and some men may just appreciate the no-barbecue-sauce-or-red-meat / vegetarian option too.

Besides...these are YUMMY!

So there you go - and here you go!

avocado toasts

Ingredients:

- Ciabatta bread (1/2 loaf per avocado used)
- Avocados
- Cilantro (fresh) - 1/4 cup per avocado
- Lemon juice
- Salt and pepper
- Sour Cream (1/4 cup per avocado)

The Process:

Simple, simple, simple - start by slicing the bread, and toast the slices. Set aside.

Peel and dice avocados (I used just one, and 1/2 loaf of bread, and had plenty for five servings).

Toss the avocado in a bowl and mix with 1 Tbsp lemon juice (more if you use more than one avocado).

Chop up cilantro, and mix in.

Season with salt and pepper to taste.

To assemble, spread some sour cream on the toast, and top with a generous portion of the avocado mixture.

Enjoy!

five minute friday: tender

2012-01-27T06:53:00.000-08:00

Linking up with Gypsy Mama today for Five Minute Friday

Thoughts on TENDER...

How does a mama teach the heart of a teenaged boy to be tender?

These years, the growing and changing and becoming-the-man, they run rough some days.

And this mama growing up with only sisters, not knowing or understanding the road they're on?

There are hearts all tender and sweet and loving, I know, hidden somewhere underneath the proving and the rough - somewhere there is the soft. He put it there, and He knows how to pull it out?

They come with the tender-hearts, babies and toddlers and young ones, you know. They love easy, early. But does it go away, when the limbs grow long?

This is what I have learned to see, these days, in these almost-men - tender hearts still loving each other, showing it in other ways - in the hand held out to help when the brother falls on the ski slope, tender that I almost miss seeing because it comes wrapped in the high-five of congratulations when the younger-by-not-much brother succeeds at a goal he's striving for.

The tender is there - tender not as I knew it growing up - no, not the soft sweet girlishness of young women, but the helpful hand and the kindness extended and the "high five" tender of a boy-man.

There is tender, I've learned, in the cleaning-off-of-snow from Mom's car, and the carrying-in-of-the-grocery-bags for Grandma, and in the helping-out-the-brother-with-troubling-math problems.

This is the boy-tender, the one so easy to miss if you aren't looking for it.

thankful to be his mom

2012-01-26T16:45:00.000-08:00

I have three sons.

They're wonderful. They are - all of them - overachievers.

But the first-born? He usually succeeds. At whatever he puts his mind to.

Fastest runner. Most accomplished musician. Most popular.

I know all about first-borns.

I was a last-born. I saw. The drive - the need, it seems - to succeed. It is just, somehow, THERE in the first-born.

And I have had the pride in my first-born.

But this pride? Tonight?

It's in my second-born. The middle son. The middle-born...which "they" say is more likely to not "rock the boat" - not step out and take the risk, or tackle the unknown.

They've never met my middle son.

He sees what he wants. And he goes for it. With a determination that (frankly) astounds me.

He is - as of this night - the youngest Drum Major ever named to our local high school's Marching Band.

And he is....homeschooled.

This one?

Oh, he's headed somewhere. I know it.

And I'm thrilled to see where he's going. And so thankful to be his mom.

buffalo tenders

2012-01-26T00:00:00.000-08:00

You know what? I'm loving this week!

Vacation week - no school - skiing every morning and early afternoon, with a nice little break in which I get to cook something delicious and delightfully rich (and eat it without guilt too - owing to the fact that I've been active all morning!). Back to the mountain at night, for skiing under the stars (and lights...let's hear it for electric lighting, folks!)

Could there be a more perfect week to cook Superbowl food?

I don't think so.

The stars are aligned. There is magic in the air.

I am most-especially-favored this week.

And I'm also eatin' pretty darned good - since I've vowed to create one new (and incredible) recipe each day in anticipation of Superbowl Sunday. (And in case you're wondering...I'll decide which most-delectible recipes I'll choose to duplicate on the actual Superbowl Sunday...clearly we will not be able to eat 'em all! But I like to give lots and lots of options, folks!)

Today's delight? Buffalo tenders.

Kind-of-sort-of like buffalo wings...without the bones.

And with a bit more "oomph" to 'em.

These were ... oh, dear! ... words fail. Just sublime and delicious and everything that chicken is meant to be.

Amen.

Hope you enjoy 'em too!

buffalo tenders

Ingredients:

- 2 boneless breasts chicken, cut into strips (or the equivalent amount of chicken tenders)

- 1 cup buttermilk

- 1 cup flour

- salt and pepper

- 2 eggs, beaten

- 1 cup Panko breadcrumbs

- canola oil (for frying)

- 1/2 stick (4 Tbsp) butter (melted)

- Tabasco sauce (to taste) *I used 1/8th of a cup, which translates to "mild" for my crew

- 1/2 cup sour cream

- 1/4 cup blue cheese, crumbled

The Process:

Rinse and slice chicken into strips.

Set up bowls with buttermilk,

flour, seasoned with salt and pepper...

...eggs, beaten...

...and Panko breadcrumbs.

Then start your assembly-line process....

First, roll the chicken in the buttermilk,

...and flour.

Followed by egg,

And finally, Panko crumbs.

Set aside on a plate, and repeat with the remaining chicken strips.

Until you have a lovely looking plate of chicken coated and ready to go!

Heat up 1 1/2 to 2 inches of canola oil, over medium-high heat, until a bit of flour sizzles when you put it in. Then add the chicken, working in batches of three.

And cook for five minutes (until crispy on the outside, cooked on the inside, and still juicy). Test the first batch!

Remove to a paper-towel-lined plate.

And repeat with the remaining chicken.

Meanwhile, prepare the buffalo sauce.

Melt 4 Tbsp butter.

And add Tabasco sauce, to taste.

I put in no-less-than-forty (40!) dashes.

My family informed me that it was "mild".

For me - it was hot.

So I'll let you taste, and decide yourselves.

Mix it up,

And drizzle over the chicken. Toss well to coat.

For the dipping sauce, put 1/2 cup sour cream into a bowl...

And add 1/4 cup crumbled blue cheese.

Mix well.

And add a bit of salt,

And pepper, to taste.

Serve to hungry football fans, boys, men, and anyone who loves delicious food.

yarn along...a bit mundane...

2012-01-25T12:17:00.000-08:00

Dear me, I wish I'd worked on something a bit more - um - exciting! But as circumstance would have it, I found myself two weeks ago looking forward to a ski vacation with my family and without any hat or scarf to my name!

My kids, and dh, have a-plenty. But for some reason, I never bothered to knit myself one. (Could it be I shunned hats because of the whole "hair-being-mussed-up" thing?) Perhaps.

But this week it's still winter (no warm spring-skiing yet!), and a week of this without some sort of head and neck protection was more than I could bear to think of. So I had to scrounge around for some yarn, and dig up a basic pattern for a hat (which I tried my best to duplicate for a scarf).

The hat took me two weeks to finish, because I was still running full-throttle with school and work and could only sneak in a few stitches at a time, but the scarf was completed in a couple of days over this past weekend, when I had a bit more time!

All in all, a pretty simple project, I'd say. The only problem I found was that I had to knit the hat on 4 needles, because I didn't have a circular needle in the size I wanted, and that was a bit nerve-wracking for me (I am always afraid that I'll lose stitches!). Next chance I get, I'm going to buy a 16 inch circular needle, though!

So what are YOU knitting?

Link up with Ginny, and join in the fun!

it's the bumps in the road that make us...

2012-01-25T05:41:00.000-08:00

Sniffles and feverish heads began on Saturday.

Coughs soon followed, and then one-two-three, boys joining in the chorus of sniffling noses. And we, all set to ski on Tuesday for the week. The worry was there, the stress of maybe-we-won't-make-it-this-year-after-all.

But Tuesday dawns bright and beautiful and weather warms and coughs settle down and we greet this view...

And it all looks smooth and peaceful and we too, filled with peace at the easy pace of things this day.

But it's never the easy slide downhill that strengthens the skill.

It's the bumps and the dips and the skis dropped from a lift and the wipeouts from taking that one jump just one inch (or two?) too high.

The falling makes us stronger.

Learning to take the disappointments, the embarrassments, the stumbling and falling in front of others...

And we learn, then, that we're all sliding downhill together, and sometimes we fall - yes, sometimes even the experts tackle the one-inch-too-high jump. And they tumble too.

It's the falling down that teaches us to be humble.

And the humility enables us to love without judging, without pointing fingers. Love lights faster in the humble heart.

And then we pick ouselves up and move on.

Superbowl Sliders

2012-01-25T00:00:00.000-08:00

Is it just me, or does the term "Superbowl Food" just inspire thoughts of sliders?

I love sliders - love makin' them, love eatin' them, love the whole idea of them. Little tiny burgers, all cute and cuddly on the mini-buns? The detail that could go into each of these beauties just inspires me.

And the possibilities are endless....

...the choice of meat (turkey? chicken? beef? pork? a combination?)...

...the choice of cheese (american? swiss? cheddar? blue?)...

...the choice of toppings (onions? mushrooms? peppers?)...

Seriously, I could totally envision a life wherein I run a restaurant called "Sliders" and we create a plethora of different little burger-delights...

But this year - this year's sliders - have GOT to be great. Our home-team is in the Superbowl! And that just demands perfection!

No ordinary meat. No ordinary bun. No ordinary slider.

No - we need - a SUPERBOWL SLIDER.

And here it is - football-fan-approved ...

superbowl sliders

Ingredients:

- 1 stick butter
- 1 baguette (french bread)
- 2 lbs ground beef (80/20)
- 1 Tbsp Worcestershire sauce
- salt and pepper (to taste)
- 1 egg yolk
- 1/4 cup Panko breadcrumbs
- 10 white-button mushrooms (sliced)
- 1/2 cup (real) mayonnaise
- Tabasco (hot) sauce
- blue cheese (to taste)

The Process:

Put the ground beef in a large bowl.

Add salt ( a tsp or so)...

...and pepper (another tsp or so)...

...and the Worcestershire sauce...

...plus one egg yolk...

...and the Panko crumbs...

Mix thoroughly. And really - you just have to do this with your hands. So remove the rings first (unless you want to deal with cleaning the rings afterwards, which is no fun at all - trust me!)

To form the sliders, roll a small portion of meat into a ball (about 1 1/2 inches in diameter).

Then simply press your thumb into the center, firmly.

You'll end up with a small slightly-flattened patty, with an indent in the center. Which you want. Because without it, your patties will just puff up way too much when they cook.

So trust me, okay?

Repeat with the rest of the meat mixture, and lay out on a broiler pan. Preheat the oven to 400 degrees F, and when hot bake the sliders for 20 to 25 minutes, or until cooked through (with no pink in the center).

In the meantime...go ahead and prepare the rest of your items...

Take the baguette. Which should really be longer than your cutting board.

If you're me.

And cut it in fourths.

Then cut each fourth, into fourths.

And each of those...into halves.

Which should leave you with sixteen tops-and-bottoms.

If I have my math straight.

Now melt some butter into a pan, over medium heat. I used an extra-large pan which fit about sixteen (half) of the slices, and so used 3 Tbsp of butter, but if you have a smaller pan you'll want to use less.

When the butter starts to brown, add in the breads, and toast until browned on the first side.

These look (and smell) sooooo gooooood!

When browned on the first side, go ahead and turn them to the other side. And please - please! - use tongs, or a spatula, or some other utensil to turn them. Because if you are like me, and use your fingers, you will - sooner or later - get hurt.

Don't be like me.

Please.

Remove the breads from the pan, and repeat with the rest of the slices.

When you're done with the bread, add another 2 Tbsp butter to the pan.

And when hot, toss in the mushrooms. Fry until softened, browned, and smellin' great!

By now the sliders ought to be done and ready...

To prepare the sauce...mix the mayonnaise with as much hot sauce as you can take.

I use four to six dashes.

But then...I like the heat.

Go ahead and taste after the first dash, if you're not sure. Then add, and taste, and add, as desired.

And did you know that hot sauce is actually GOOD for you?

Really...I read this somewhere. And I'm totally goin' with it.

When the mayo is to your desired "heat", spread a layer of it onto one slice of bread.

Top with a burger, a few mushrooms, and a generous sprinkling of blue cheese.

And set another bread on top.

Be prepared to repeat this recipe soon.

Your football fans will demand it.

Enjoy!

eggplant and olive bruschetta

2012-01-24T00:00:00.000-08:00

Bruschetta may not come to mind first thing when you're thinking of Superbowl foods, but bear with me here, and hear me....

Football fans LOVE bruschetta. They just won't always tell you that.

Trust me, I know. I live with four of them. From 12 to 50-something - they're die-hard fans, with appetites that can only be described as...bottomless, but discriminating.

The "bottomless" I believe they get from their father. The "discriminating" probably comes from their mom.

Cooks can be so picky, sometimes. At least I can.

So all of my food has to pass the test of "kid-approved", "teen-approved", "man-approved", and "mom-approved". And bruschetta - done right - passes the tests.

I've made bruschetta with all sorts of toppings. I've even made an eggplant bruschetta before. But that was summertime, and so there were very many more vegetables involved. This version just takes things a bit deeper - more "winter-hearty" and filling. Just what hungry football fans need!

eggplant and olive bruschetta

Ingredients:

- ciabatta bread
- 1 medium eggplant
- salt
- pepper
- 1/2 to 3/4 cup olive oil (depending on the size of your eggplant - add more if needed)
- 3 oz black olives
- 3 oz green olives (stuffed with pimientos)
- prepared pesto
- feta cheese

The Process:

Slice up the bread, thinly (1/2 inch) and toast until lightly browned on both sides, then set aside.

Heat up olive oil in a heavy pan (cast iron is best...seriously, if you don't have any cast iron pans you really need to re-assess some priorities...these pans just make everything about life better...really...okay, okay, I'll stop now.)

Eggplant. It's one super-undervalued vegetable.

Which is sad, because it's sooooo, sooooo good.

Trust me, I know. This past summer, I created nine-hundred-thousand eggplant recipes. (I had a big year in the garden....)

For this recipe, I peeled the eggplant. And yes, I know that "most of the vitamins are in the skin" but hey - it just works better for me this way.

Please don't judge me for peelin'!

Peel, and dice away...

And plop the eggplant in the heated oil. And please ignore the wildly diverse colors in my photos.

Hey - I'm a cook, I'm not a photographer.

But I am working on that...

Add salt and pepper (to taste), and stir. Cook over medium-high heat tossing occasionally, until browned on all sides.

Meanwhile, grab your olives....

...and chop 'em up...

Once the eggplant has a nice browned crust on it,

...toss in the olives and cook for another minute or two, to combine flavors and heat the olives through.

And it's time to assemble!

Spread pesto on the slices of toasted bread.

Top with a generous portion of the eggplant/olive mixture.

And sprinkle with feta cheese.

Pop under the broiler for a few minutes, until the cheese softens.

Yum, yum, and yum.....

Definitely a hit with the football fans in this house!

Enjoy!

crab quesadillas

2012-01-23T15:55:00.000-08:00

The Superbowl is coming up - did ya' hear?

And that means just one thing for me:

It's time to create some terrific food.

Oh yes, and that team of ours - round about these parts? They're going to be playing.

Which just means I'll have to create some really fantastic food.

So I'm starting early....best to be prepared, right? My goal is to create at least one new recipe every day until Superbowl Sunday. That is - to create one new recipe that meets with the "this tastes awesome enough to serve for the Superbowl party" test - each day. Which means that I'll be cookin' pretty much non-stop 'round here for the next two weeks. Fortunately, this week my family and I are taking a "stay-cation" - we're taking a week off of school and work and spending our daylight (and some evening) hours strapping wood onto our feet and sliding down a mountain at frighteningly fast speeds, while trying to avoid the obvious obstacles, like....trees....and people....and trees. And the buildings that are at the bottom of the hill.

And the chair lifts that are somewhere down there too.

I love skiing. Really, I do. That feeling of sliding down a hill with very little control? Oh, it's the best, right? Right?

On the plus side - I'm officially exempted from running on my treadmill this week, and I still get to eat the receipes I create. So it's all good.

One of my favorite game-time foods has got to be the Quesadilla. They're so fun to make, and you're only limited by your imagination when it comes to filling them. I love all Quesadillas, of course, but these could very well become my most favorite of them all. Stuffed with crabmeat and cheese, crispy/buttery on the outside and dreamy/creamy on the inside - they're sure to be a hit with all of your football fans too.

Or food fans.

Enjoy!

crab quesadillas

Ingredients:

- 12 oz crabmeat (drained)
- 8 oz (one block) cream cheese (softened)
- 8 oz white cheddar cheese, shredded
- 10 flour tortillas
- butter (softened)

The Process:

Soften the cream cheese, and put it in a large bowl.

Drain the crabmeat and add to the cream cheese.

Stir to combine, but stir gently - you don't want to end up with a paste - you definitely want some of the crabmeat to maintain it's texture.

Beautiful. Lovely. You could just grab some crackers and eat the whole bowl as is. But then, there'd be all of these hungry football fans waiting for food and you'd be in big trouble.

So grab a couple of tortillas, and spread one side with butter while you heat up a heavy pan over medium-high heat.

Then just assemble in the pan. First, lay one tortilla buttered-side-down...

Top with 1/5th of the crabmeat mixture...

And a generous amount of cheddar. I used white cheddar because I thought it would be prettier, but feel free to use the orange stuff. Or Monterrey Jack. Or any ole combination of cheeses that makes you happy.

But please, use some cheese.

Thank you.

Top with the other tortilla, placed buttered-side-up, and cook until the bottom is browned and slightly crisp.

Then flip it over, and cook the 2nd side until browned/crisp.

Let cool slightly, to firm up the cheese in the middle a bit, which will make cutting easier. Don't let it get too cool, though - you definitely want some cheesy-drippy-goodness left.

Slice into forths, and repeat with the remaining tortillas.

Serve 'em while they're hot, and enjoy!

seven lies about homeschoolers

2012-01-23T12:28:00.000-08:00

I know this video has been around for a bit, but I just saw it myself (okay, okay...so I'm a little slow sometimes...) and had to link it - it's a riot!

to slow down and savor this life

2012-01-23T08:06:00.000-08:00

The day starts slow here. We're on vacation.

At home.

Because we live two minutes from a great ski mountain, and really, we need a vacation. Not just a day to ski, or a weekend, or a few hours' respite from the daily. We need to get away.

Sometimes, you need a morning in pajamas to refresh more than you need a beach in the Bahamas.

Time, though. That's what we really need.

What I really need.

Not time away from all this life - but time to see and love and appreciate it all. Slow down time? Just for a few days? Weeks?

Could I slow down and savor this time and this place?

Could I slow to see the daily as divine?

The chores as blessing?

Why can't we always see the miracle in the mundane?

The sleds stand ready, ready at last for this winter which has - by and large - been a snowless one.

But which this week showed up (really, this week? the one I planned out on the calendar but not by the weather? the week when snow would be most played-in and appreciated and we would have the time?)

I've searched hard to find the wonder and the blessing some days. But really, we're blessed all days.

Slow down time? Oh yes, yes!

Slow it down and savor the moment and pull up a chair with a hot cup of tea and play the day away slow.

And the blessings pour down, as fast and as timely as the snow-come-at-last.

(# 1171 - 1185)

- roosters crowing at dawn, and pre-dawn

- a neighbor's new puppy come to make friends with our all-grown-up dog...chasing in the snow and bounding together...

- sleeping in and waking to sunshine and knowing that a full week will bring this slow-savor of the day's start

- football games, and yep - the home team is headed to the Superbowl

- ordinary time once again at Church...

- boys who so kindly loan their Momma their cellphones....

- plowed roads! (mostly...)

- the white of winter arriving on the doorstep...beauty all around

- kind friends

- heat at the turn of a knob...how often we take this for granted!

- little ones learning their faith, celebrating the gift of their First Reconciliation this weekend

- cameras to capture the blessings I count

- father/son chess matches

- knitting

how to redeem the day that seems lost

2012-01-21T18:04:00.000-08:00

The day started out as any other. A bit too early, a bit too cold.

Socks strewn all over and crumbs still needing to be wiped up.

Life, as I know it. As I love it. Usually.

But tempers were hot that day and bickering turned into fighting with words-hot-with-anger over the littlest things and "why?" I asked again and again - "why fight?" "Why argue?" "Why the insults thrown out so fast and furious?" And I refused - refused - to believe that this is just what teenaged boys do.

Why take the beauty of this day and smear the mud and squash the joy right out of it?

I ask, it seems, to the wind.

Boys-nearly-men have their own agendas. That I know nothing of. That are born of a need to prove oneself and flex the muscles of the soul and compete for I-know-not-what.

But it takes its toll. On me. My spirits.

I deflate, while they strive to inflate.

And when dinnertime rolls around, I want nothing more than to put the food on the table and escape to solitude. To escape the stress-of-fighting and the stress-of-the-need-to-win that seems rampant in this house some days.

I don't escape.

I set the plates, mine included.

I set the food on the table, the salt, the glasses waiting for milk.

And I light the candles and fill the oil lamp and turn up the wick and light that too.

Light, I long for.

Light I need.

It burns brightly, when the bulbs are turned off.

Things look different in this light.

In this Light.

The day that seems lost can only - really - be found when the Light is turned on.

homemade croutons

2012-01-21T17:41:00.000-08:00

I love croutons.

I love 'em on salad.

I love 'em in soup.

I love 'em in a lettuce-and-tomato-with-ranch-dressing wrap.

And I love 'em just plain.

Truth be told, croutons are - for me - one of life's most delightful and delicious blessings.

But homemade croutons? Well, let's just say that they're all that - and way, way, WAY more!

If you've never made homemade croutons, you just can't even imagine what you're missing. Seriously, you may never even have thought you were missing anything, but trust me on this - you are. Homemade croutons are just ... well, there is no comparison.

So grab a nice long loaf of french bread, and let's make some!

Homemade Croutons

Ingredients:

- 1 loaf french bread
- 3/4 cup (more-or-less) olive oil
- 1 tsp salt
- 1 tsp dried oregano
- 1/2 tsp granulated garlic

The Process:

This could possibly be the easiest recipe I've ever posted. It is so simple, it's almost laughable. But the results are oh-so-delicious!

Simply take a loaf of french bread, and cut in half (oh, and do make sure to get the extra-long skinny bread - you want a good quality bread to start with!)

Next, slice each half in half, lengthwise.

And each slice into half, again.

This will give you a nice thick-cut crouton, which you can then bake to complete crispness, or leave with a bit more softness in the center.

Finally, slice the sticks into 1 to 1 1/2 inch cubes.

And here comes the deliciousness-part.

Put all of your cubes into a bowl, and drizzle olive oil over them. I used 3/4 cup of oil, but you could certainly cut this to 1/2 cup (or less) if you want to go with a lower-fat content.

But I heard somewhere that olive oil was really healthy. And I like to be really healthy when I can.

And it tastes sooooo good!

Next, sprinkle in the spices and herbs (and feel free to use whatever herb you happen to love - I used oregano because...ummm...I happen to love it.

But I could easily have used basil, because I love that too.

Come to think of it, a dash of cayenne pepper would have been nice too.

You get the idea - use whatever herb/spice you've got a hankerin' for.

Then toss well.

Next, spread the cubes out in a single layer on a baking sheet. Or a great big cast iron skillet, if you really want to do this well.

(Sorry....I have a little bit of a bias when it comes to cast-iron skillets....I pretty much think they do everthing better....)

Bake at 400 degrees F for 20 minutes (less for a more "chewy" consistency), then turn on the broiler (and bring your pan up to the top shelf, for goodness' sake!) and broil for 2 to 5 minutes, tossing frequently to get an even browning.

Enjoy on salad, soup, in a wrap, or as a snack.

And vow to never go without homemade croutons for more than a week in the future.

The end.

when you really don't want to get out of bed and face the day...

2012-01-19T14:20:00.000-08:00

We've all had those mornings.

The alarm wakes you, or the kids do, or the dog. Or the cat.

Something needing something, someone needing something. And all you want to do is NOT.

Not start it all over...the meeting of demands, needs, one-more-thing-for-one-more-person. Because, really, how can you be YOU in the midst of doing for someone else all of the time?

And where is the thanks in this never-ending-service-mind-numbing-job of motherhood?

That's what it is. That's the root - the core - the deep, down, darkest of secrets that mothers carry...

...we want to be thanked.

And we feel just a little bit bad about that. Because service that is given ought to be freely given, right? And we ought to feel good about the serving.

But the truth is - sometimes we just don't. Sometimes we just plain don't.

He knows this.

He understands.

And He gives us those moments of grace, sprinkled through the day, to show us that He does see and Someone does thank.

The only thing is - we have to open the eyes to see the graces.

To see the thanks that He-who-knows, knows we need.

Moms? Let me tell you now what I know -

YOU - are loved.

YOU - are appreciated.

YOU - are needed.

And YOU - yes YOU!!! - are thanked.

peas 'n onions

2012-01-17T02:00:00.000-08:00

I know, I know....not the most "exciting" recipe title.

But sometimes the most delicious things come from the most simple of ingredients!

And you know, it's mid-January. And I have this - um - post-holiday-weight issue going on. And I have to make it go away.

Quickly.

So veggies are taking center-stage here. Because veggies are my best defense when it comes to weight gain.

Veggies rock!

And I can't wait until it's time to plant 'em again. I have about a million catalogs here...which I'm perusing daily...waiting for the temperature to rise and real life to start again...

Not that I don't enjoy a good winter blast. I love to ski, and to sip hot cocoa by the fire.

For a day or two. After that, I'm pretty much ready for spring again.

But that's another story.

THIS story is about putting those good 'ole frozen peas to use - in a low-fat/low-calorie dish that you will WANT to eat!

I made this one night when I had a 'hankering' for some comfort-food-type side dish. Normally, I would have fried some onions in bacon fat and cooked up some peas (and bacon!) to add in...and a bit of cheese wouldn't hurt, either....you get the point - I was looking for something rich and comforting and satisfying and downright warming! (We were in a bit of a cold-snap here...)

But of course, my quest is to cook healthy and skinny and all-that-jazz.

So I improvised and used the natural thickening that comes from the peas to create a rich-tasting (but lower-calorie) option. I scored a hit! My dh even said that it tasted like there was something like bacon fat in the dish (which he seriously wants to avoid right now...because his wife is getting way too skinny, and he wants to join the club...). I had to reassure him that it was healthy - no bad fats here! - and it was okay to indulge in this dish!

I hope you enjoy it too!

Peas 'n Onions
(serves 4)

Ingredients:

- 1/2 onion
- 2 Tbsp olive oil
- 8 oz frozen peas
- water (or chicken broth for a more rich flavor (though higher in calories))
- salt
- pepper

The Process:

Really...couldn't be simpler...

Dice up an onion, and fry in 2 Tbsp olive oil, until the edges start to brown.

Add in frozen peas, cover by 1/2 inch with water (or chicken broth). Add salt and pepper to taste.

Cook over medium heat until the water is all absorbed/evaporated, and the mixture is creamy.

Serve immediately, and enjoy!

roasted rosemary potatoes

2012-01-16T00:00:00.000-08:00

In light of my (perpetual) New Year's resolution to eat healthy and get fit, I'm working on recipes that will be low-fat/low-calorie, and high-flavor/high-taste.

This is my mission.

And from it, I will not be swayed.

Much.

Once a week, though, I will indeed splurge and create something divinely delicious with as much cream/butter/cheese as possible. But for normal life....I will create other divinely delicious items that give flavor but spare my hips.

Because I've lost forty pounds over the last year, and I like my hips now just the way they are. Thank you for asking.

This recipe was so danged good, I didn't get any of it the first day I made it. Because my kids/husband scarfed it all down before I'd had a chance. So I did what anyone would do. I made it again, the next night.

And took my share before I called them all to eat.

I learn real, real quick, folks.

And I love-love-love french fries. The only problem with french fries is - well, they're FRIED. Which means there's quite a bit of fat in them. And even if you fry them in olive oil, and tell yourself that olive oil is the healthiest of 'em all...you'll still notice that routinely consuming french fries is not conducive to maintaining a slimming figure.

So my mission? To find a way to produce a "fry" that would not be...ummmm.....FRIED.

My secret? Cast iron. And a really hot oven.

And flavor that comes not from the fat of frying, but from herbs - I chose rosemary, but you can choose whatever herb makes you happy.

Here's the recipe - make 'em tonight! (And take some before YOU call your family, or you may just be left out!)

Roasted Rosemary Potatoes

Ingredients:

- russet (or other baking) potatoes (1 to 2 per person, depending on size)
- olive oil
- salt
- pepper
- rosemary (or other herb-of-choice)

Process:

Preheat the oven to 425 (F). Put a cast-iron skillet (or two) into the oven to pre-heat. You need enough skillet space to lay the potatoes in a single layer, so plan for this! By the way, a terrific skillet (extra-extra-large - size 14) can be had from Lehman's. I have one, and I love it to pieces. I can't hold it level with one hand (despite weight lifting daily), and that just makes it more-and-more special. Do pick one up so that you, too, can claim ownership of a massive cast-iron skillet.

(Disclaimer: I get nothing from your purchase of this skillet...I just simply love mine immensely, and want the world to find the happiness I've found in owning this beauty....the end. Thank you.)

Scrub the potatoes well. Do NOT peel them (you do know there are, like, a zillion vitamins in the skins, right? Right?)

Slice the potatoes into thick slices, then slice each slice into thick sticks. (Mine were at least 1/2 inch by 1/2 inch - the thicker the better!)

Put the potatoes into a large bowl, and drizzle enough olive oil to coat them well (1/4 cup for 6 potatoes at least).

Season generously with salt and pepper and rosemary (or other herb), and lay in a SINGLE LAYER on your (preheated) cast iron skillet.

Roast at 425 degrees for about 10 minutes, or until nicely browned/crispy on the bottom, then flip and roast an additional 10 minutes on the 2nd side.

Serve with any dipping sauce - or no dipping sauce - seriously, these are so good you won't even need ketchup!

I just love skinny food!

Enjoy!

counting on His grace, and counting His graces....

2012-01-15T13:57:00.000-08:00

The counting...it has brought me so far.

So far above and beyond where I'd been, mired in the daily. The routine. The woe-is-me-because-things-aren't-going-my-way.

The counting? It's brought me higher, really.

Brought me to His blessings.

Brought me to see Him. To really, really see Him.

Yesterday, Sunday, I listened to the readings which spoke of Samuel hearing Him - and yet not hearing Him. He didn't know it was God who spoke.

Only Eli knew, after a fashion. And Eli pointed Samuel towards He-Who-Spoke.

He speaks now. To me. To you. To all of us.

Who is your Eli? Who tells you to listen - that is really, and truly, God Himself who is speaking? Speaking, loving, caressing...through the blessings He sends.

Could I humbly, humbly suggest? He is loving you - you, yourself - personally. Can you see? Will you step out and see? Count with us?

Count on Him?

Still counting, and counting still on His grace and His graces never-ever end...

# 1159 - 1170

- sunrises, early and delightful, and captured on film to revisit time and time again

- coffee perked slow on the stovetop

- children laughing and delighting in the snow and cold and sun-shining-bright

- cold blasting the senses...chickens withstanding it well (and me, all worried, that they wouldn't!)...the morning chores which bring me to the reality of living on this "somewhat" farm

- treadmills withstanding the workout I'm giving...miles more to run and run more...and can I push even this Lord? Even this, out of me?

- not-quite-teenaged-boys lifting weights with Momma...and the grace displayed when Momma lifts just that-little-bit-more...just wait (oh! just wait!) you'll pass Momma all too quickly!

- kind words from co-workers...

- planning vacations! Skiing, soon - and none too soon! - for we all need a wee bit of a break from the schoolwork and the focus!

- take-out food. Yes - even me, who cooks and delights in the doing - because sometimes takeout is just the ticket!

- "Ordinary Time", in the Church calendar. Because every day cannot be a feast, and cannot be a fast. Sometimes we need the ordinary.

- dogs who still think they're puppies...and cats who still think they rule the house...

- space, and time, to write the thoughts that run 'round the brain and seek the escape...and the kind folks who read the words...

Join me? Join us?

It will change you...

when you (finally) wake up, and smell the coffee...

2012-01-15T12:18:00.000-08:00

I've been "absent" from this space for a while.

Not because I haven't had things to say. My family could tell you - I always have things to say!

But because I've had to grow in other ways. I say "had to" because that's exactly what I mean. I had to. Needed to. It was important.

Not that I knew it, at the time.

I only knew that one day, I woke up knowing that my time was needed - my heart was needed - somewhere else.

Somewhere a little closer to home.

The home.

I made a bunch of New Year's Resolutions. Did you?

Lose weight. Exercise more. Be more disciplined with schoolwork.

And they're all good resolutions, really.

But the one resolution I didn't make, was the one that was the most important.

Wake up. Wake up to the real. The meaningful. The purpose.

It started when my coffee maker decided that it had had enough.

And I didn't have the time/inclination/energy to go out and buy another. But I did have one of the old-fashioned pots with the basket inside that you perked on the stove. So I figured I'd use that, and then at some point go out and buy a "real" coffee maker. You know - the "quick" kind?

The thing is - making coffee on the stove takes time. A lot of time. You have to be patient, and wait. And in that waiting time...the first few days...I learned a lot about myself. Because when you're waiting for the coffee to be ready in the morning, all you can do is...wait. And think.

And it was in the waiting, and thinking, that I learned.

I learned that the time I have here, on earth, is limited. And I can either use it - or lose it.

Use it in service to others, or lose it by rushing through each moment.

Use it to create a happy and pleasant (and clean!) home for my family, or lose it to create meaningless (sometimes) blog posts.

Use it to read His Word, or lose it to watch meaningless television.

I've decided to use it.

Each minute, each moment. For Him. In His service.

So my days have been filled with service, lately. And my house has never been cleaner. And I'm learning that it's ever-so-much-easier to clean a clean house, than it is to clean a dirty one! And I'm learning that knitting a hat or two doesn't really take that much time, when you pick up the needles and embrace the litany of stiches while chatting with those you love. And I'm learning that engaging with your children in their learning is one of the best ways to spend your time, and there is still time to exercise in the day. (And actually - exercising with your children is one of the most wonderful gifts there is!)

So I have been remiss in not visiting this space, yes. But I've been remiss because I've been learning, and growing, and serving...

...and now? I get up about 45 minutes earlier than I had done previously. I turn the coffee on to perk (I set the pot up with water and grounds the night before), and I go back to bed, where I read the Word, and spend time with Jesus. And that makes all the difference in the day.

I suppose the broken coffee pot was His idea all along....

I've woken up. Finally.

And I've smelled the coffee.

And it smells wonderful.

today I watched the sun rise, and ran to joy

2012-01-02T17:00:00.000-08:00

Today, I woke early.

Well, early for me.

Actually, my alarm rings every day at 5:30am. But I don't usually get up at 5:30. I usually reach out and press the snooze several times, and pull myself out of bed at 6:10. Or 6:20. Or 6:30.

Because mornings come hard, and there's really only work to do, after all. Why rush to that?

But today, I woke before the alarm. I was ready for the day.

I was hunting joy.

It's really all Danielle's fault, you know. She wrote this book. And I bought it, along with the Companion Journal. Last year.

Sometimes seeds take a while to germinate.

January, I read, is a month we can think about - pray about - grasp wildly for? - joy.

Joy.

Joy?

Oh. Dear. Me.

The very first "on your own" exercise, and the very FIRST question - "what kinds of things bring you joy without effort?". I read this, and I think...and think...and think...

I am blank. Black. Gasping for breath as I realize...I do not know. I do not know what brings me joy. In fact, is there anything that brings me joy?

I am blank. Blank.

This year - last year, I mean, 2011 - I named it. It was the year I stopped being afraid. And I did. I stopped being afraid.

I did things that were new for me - scary and out of my comfort zone - and I accomplished so much. I stopped thinking that failure was the worst thing possible, and discovered the possible.

I thought I'd lived life large and wonderful and maybe, perhaps, for this past year...I did.

But joy? I didn't think joy. I never pursued joy.

This year, barely begun, I have begun to think that perhaps joy is possible?

One of the activities in Small Steps for Catholic Moms Companion Journal, was to read Isaiah 55: 10-12. The question to ask - and answer - for yourself was to name how the natural world instills a sense of joy...brings you closer to God. For me, this was the bursting-of-the-dam.

Yes - yes! I know joy! I have felt it! I know where it lives.

It lives in the sunrise.

I captured the sunrise last year. I remember the joy.

So today, I rose to capture it again.

And again.

And it really - really? - is a joy. The sunrise - this sunrise, and tomorrow's, and tomorrow's tomorrow's - I will rise to witness, and to capture with the shutter clicking joy.

Last year, 2011, I stopped being afraid.

This year, 2012, I name the year of joy. This year, I am a seeker of joy - His gift, grace, blessing, and - yes - deepest happiness.

JOY.

Oh, and I count the joy!

(# 1145 - 1158)

- Christmas pageants, and little ones dressed as sheep and angels, and young voices raised in song and parents-so-proud beaming love on their children...

- Song written-by-son, composed and arranged and played by him! - on piano (which he does not know how to play? well, and he's been busy while I've been busy, I guess!) - a most-beautiful piece that my son wrote, which he played for Christmas Eve Mass, on piano - and I got to sing! I can't even describe the thrill of singing a song that my own son wrote, with him accompanying on piano. Words fail. My heart thrilled. Joy? Yes, and yes.

- Boys-almost-men waking me up at 3:00 am - really? 3:00 AM? - oh so excited for Christmas, and Momma oh-so-thankful that they agreed to give us an hours' more time to sleep...

- Wrapping paper all scattered and children all excited and the turkey to be stuffed ... the Christmas excitement we've waited for.

- Christmas Breakfast - Cinnamon Rolls dripping sweetness for children, and omelettes with lots-and-lots of veggies for Mom and Dad. Time to savor, time to enjoy. Time stands still this day.

- A husband who loves his wife so much, that he gives her a violin for Christmas. When she knows nothing at all about playing a violin, but wants to...so much. Thank you, darling!

- Days to savor, no school and no work. Easy times...lovely moments...peace.

- Homeschooling freedom....let's tuck in a couple of days now? so we can take a week off later to ski? And the kids who agree, and agree to work...this life is - joy?

- New Year's Eve. Cooking. (Fondue in our house - it's a tradition.) Movies - I believe we watched the "Ice Age" trilogy...because it had something to do with time... And the moment that the clock changed and the ball dropped in Times Square and the children threw nine-hundred-pounds of confetti up in the air...magic, yes. And I probably won't clean up all of the magic until June... We have very many brown-paper-grocery-bags of confetti thrown...

- New Years' Day. And (I can't believe I'm saying this...) the "Three Stooges" movies that play. Because every single person in our house loves them. (Except me - I'm the only "dork" who just doesn't get them...)

- January 2nd. Which is, for us, back-to-school.

- Sunrises.

- Cameras.

- and Ann...for showing me how to count..

because Christmas can be exhausting

2011-12-28T15:40:00.000-08:00

Yes, yes, I know it's now December 28th.

In the evening, no less.

And yes, I know I haven't posted here since the 23rd.

But hey - Christmas can be exhausting, folks! Right? Right?

Tap...tap...anyone there?

I love that there are bloggers who post the morning after Christmas (heck, some folks even post on Christmas Day itself - wise, thoughtful, witty, and insightful posts all of them!). I am not one of them.

That would require me to plan ahead. And planning ahead is not something I am able to do in the world of blogging - it's all I can do to plan ahead for real life...

And this season pretty much drains all of the plan-aheadness, out of me.

And yes, I am aware that "plan-aheadness" is not an actual word. But it's the best I can do three days after Christmas.

Still, I thought I'd share just a bit of what the past week was like around here. Quiet and reflective, it was NOT! Since we all (okay, the three kids and I - not the dh) had multiple concerts during the week-before-Christmas, and a Christmas Eve Mass and Pageant to play for, we were busily practicing and trying ever-so-valiantly to fit in math.

Next year, math is definitely going to take a back seat.

Seven rehearsals, three performances, one delightfully-wondrous Christmas Eve Mass later...we found ourselves in the kitchen with our sleeves rolled up readying ourselves to prepare the Christmas Eve meal. In our house, that means "Seven Fishes". Because I'm Italian.

Okay, half-Italian.

Okay, fine....a quarter Italian. But the rest feels an awful lot like Italian.

Cheese, you know? And tomatoes. And garlic. I am a hundred-per-cent Italian at heart, when it comes to culinary taste.

This year, though, I decided NOT to do the "Seven Fishes" by myself. This year I asked my family if we could have a cook-a-thon together...each one creating a seafood dish that he (or she) loved - and then sharing them all at the table together. Everyone was totally up for this.

With the possible exception of my husband. Who did it anyway.

Which is one of the reasons I love that man.

So the menu?

- Pasta with Anchovies (courtesy of Grandma - whose recipe I will NOT be sharing...sorry, folks...some things are simply "top secret" around here...)

- Baked fish with buttery-cracker topping (courtesy of my 13-year-old son...who did such a great job, he's going to be cooking more often. Not that he knows this yet...) (Recipe to be posted soon!)

- Pan-Seared Scallops (prepared by our 12-year-old son). Yum, yum, and yum. All I can say.

- Crab Rangoon (prepared by our 14-year-old son). Delicious. After tasting these, I immediately bought him a car. Okay, not really. But I would have, if he could drive. (Recipe to be posted!)

- Pico de Gallo with Shrimp (prepared by Mom, but created by Ree...now one of my most-favorite recipes on the planet. Thank you, Ree!)

- Panko-Crusted Scallops (prepared by Dad. Recipe by Mom. Loved by all.) (Recipe to be posted!)

- Shrimp with Dipping Sauce (shamelessly store-bought, because they're gooooooood!)

- Swedish Fish (yes, yes...the candy. Because my boys wanted them. And they're boys. And I love 'em).

And if you were counting? Yes - you're right! There are eight dishes there. But I figure the Swedish Fish don't really count. So we're okay! Okay?

Christmas Eve saw us driving about an hour away and rehearsing for a couple of hours with vocalists and instrumentalists, followed by a two-hour service and then a thirty-minute cleaning of the church (yes, we're THAT family...the one that stays and puts all of the kneelers up and folds the extra chairs and tidies the space....)

By the time we arrived home, we were ready to celebrate and relax!

And cooking together? It provided the most-amazing-of-opportunities to relax!

Not that we remained in that state too long....after all, Christmas Day was soon to follow!

seven quick takes - volume 9

2011-12-23T18:00:00.000-08:00

Joining in with Jennifer this week...

--- 1 ---

The last week of Advent...the last week of Advent...the last week of Advent...

This week I worried my fingers to the bone practicing for the Christmas Eve Mass (and pageant), for my church. (I play the organ/piano/and-new-for-me-vibraphone). And one of my soloists came down with a cold/flu/potentially-strep-throat. Which caused no end of consternation here...do I take her out of the program? Give her pieces to someone else? What if she recovers? What if she doesn't?

I tell 'ya - the life of a church musician is filled with some of the most-intense decisions!

--- 2 ---

My husband bought me the most wonderful Christmas present. I know this, because in our house he asks me what to buy, and I tell him. I give him website addresses, model numbers, and a teenaged son who will guide him through the process of ordering exactly what I would like.

This works for him, because he knows I will absolutely LOVE what he gets. (And not just "fake" it, like the year he got me a vacuum and a blender). And it works for me, because....well...because I get what I want. And I don't get a blender. Or a vacuum.

The only really troublesome thing is - I can't find where he's hidden the darned thing.

And I have a NEED-TO-KNOW. Always have.

For some reason, I can't stand anyone having a surprise up their sleeve for me....so I'm searching diligently still....

--- 3 ---

We watched "It's a Wonderful Life" tonight, with the kids.

We had to take several "intermissions".

Kids just don't seem to get into this movie. Or to "get" this movie.

I cried at the beginning. I cried in the middle. I cried at the end.

They laughed at me.

But I'm totally okay with that. Because - hey! - he really DID have a wonderful life!

And the kids are absolutely fine with letting Mom cry her heart out over a movie...because tonight we're making popcorn balls...

--- 4 ---

I've been ever-so-good this week on my eating plan.

In my dreams.

In reality, it's been a week of most-wonderful-cookie-baking, and parties, and way-too-many-opportunities-to-eat.

But I'm trying to be good. Because I bought a dress for the holiday, which I'd dearly love to fit into.

Let's just say I'm getting my money's worth on my treadmill this week...

--- 5 ---

This week a dear friend lost her husband to illness. And though he had lived a good long life, it's still hard to bear. Harder still to mourn with a community who has lost one of their most stalwart and strong pillars...the week ahead will include a funeral, and mourning. And I am already asking Him for grace and strength to minister this funeral.

My first thought, upon hearing of the loss, was that I'd wished that he hadn't been taken before Christmas. Because the holiday would be so much more diffcult for his family. But then, God knows all, right? And if I truly believe that He knows what He's doing - well, then, can I say that His timing is wrong in anything?

--- 6 ---

I have a kid who can play piano.

Who never had a lesson.

Who wrote a song, unbeknownst to me, which is - wow! - pretty darned good.

And wouldn't you know it? I suddenly found myself in need of a communion song (meditation) for tomorrow. (Another musician was not prepared).

I mentioned this to my kids. Okay, I totally-stressed-out to my kids, because I needed a piece to fill a slot which I'd not prepared for.

And one of my sons asked me to listen to something he'd written.

On piano. Not a one of my kids plays the piano. Or so I thought.

I listened. I prayed. I wrote out a few words.

We rehearsed.

We're on "go" for tomorrow.

And the best part is - his dad knows nothing about this. He'll hear the piece for the first time tomorrow at Mass. And he'll be "blown away" (as the saying goes...)

--- 7 ---

This year is the first (for a while) that I'm planning on being home for Christmas morning. Because I am music director for a church that is an hour's drive away, I generally have to leave at 7:00 in the morning. And on Christmas, my kids (and hubby) drive there with me.

This year, though, a dear friend has offered to play for me at the Christmas Day mass - so that I (and my kids) can spend a Christmas morning relaxing.

I was thrilled at the prospect. Really, really, thrilled.

I thought this was very, very important to me.

Until I heard today that the person who I'd engaged to fill in for me might have to spend the day in a doctor's office - receiving cancer treatments.

Suddenly, my plans for Christmas Day (breakfast menu, luncheon, dinner), seem so...so...foolish, to me. Childish, really.

Suddenly, I'm driven to think about other things...about others-less-fortunate, and more-in-need-of-my-help.

For more Quick Takes, visit Conversion Diary!

on the day before the day before Christmas...

2011-12-23T12:27:00.000-08:00

No one really wants to do school.

The house is cleaned already.

The pies are in the refrigerator.

So how to amuse oneself?

Legos...

...a Merry Fishmas to all...

pupusas...and homeschooling...

2011-12-21T18:04:00.000-08:00

The week before Christmas in both public-schools and homeschools can in no way be considered the most productive of school weeks.

Because...well...because Christmas is coming. Vacation is coming. School-as-we-know-it is soon to be on a most-welcome hiatus, until futher notice.

So what's a homeschooling Mom to do to inspire her kiddos to learn their Spanish lessons? Simple - cook something!

Today we whipped up a traditional Salvadoran dish - Pupusas. Basically, these are small pastry-pockets filled with bacon, veggies, and (optionally) cheese.

The students (a.k.a. - my kids) did all of the prep-work. All I did was the frying.

And let me just say it now - these were a hit with everyone here! Even if you're not teaching Spanish (or Spanish culture) to your kids, these little darlings are sure to be enjoyed by all!

Ingredients:

(for the dough)

- 2 cups flour
- 2 cups cornmeal
- 1/2 tsp salt
- 1/2 tsp cumin
- 1/2 cup shortening
- cold water as needed

(for the Chicharron filling)

- 1 cup bacon, chopped into bite-sized pieces
- 1 tsp granulated garlic
- 3 tomatoes, seeded and finely chopped
- 1 green bell pepper, seeded and finely chopped
- 1 cup shredded Monterrey Jack cheese

The Process:

Stir together flour, cornmeal, salt, and cumin. Cut in shortening until mixture resembles fine crumbs. Add water 2 Tbsp at a time, until mixture makes a stiff dough. Set aside.

Cook bacon with garlic. Remove bacon with a slotted spoon into a large bowl. Add tomatoes, pepper, and cheese. Stir together well, and set aside.

On floured surface, roll 2 Tbsp of the dough into a ball, and press into a round tortilla-shape about 1/8th inch thick. Repeat with the rest of the dough (ending with an even number of rounds).

On each round, put 1 Tbsp of the filling, in the center.

Wet the edges of each round (with filling) and press another round on top. (Seal edges well.)

Fry in the bacon grease (I added a bit of olive oil, as I didn't have enough grease) for a few minutes on each side.

The Caveats:

The only problem with this recipe (which I took from our Spanish program), was that we had way too much filling, to fit into the dough. I would cut the filling ingredients down by 2/3rds, if you want to just make the Pupusas. However, since I had so much filling left over, I simply added 1 Tbsp ranch dressing to the remainder and tossed to coat - and served this as an accompaniment - worked great, and everyone loved it! So you choose!

Either way - I think you'll enjoy these tasty little pockets.

And if you're kids make 'em - even more so!

Advent 2011...Waiting in the midst of the flurry...

2011-12-20T14:59:00.000-08:00

Ever stand outside in a snowstorm? Even for a minute?

It's beautiful and whirling and a cacophony of activity...but at the same time blissfully quiet. The kind of quiet that you can "hear" only in winter when the snow insulates the world around you. It isn't really quiet, of course.

It just seems that way...because the beauty of the whirlwind captivates the senses. We see the beauty with our whole-selves...we are all-eye, witness to the divine Artist creating beauty in the moment...the ears don't register. They aren't needed. We only need to see.

This season of Advent can become for us a storm, too. Preparations for the celebration of the Birth, concerts and gatherings and shopping and way-too-many-things-to-fit-into-the-day. They can create a cacophony, too. Of stress, irritation, demands...noise...if we choose to use those senses. Or of beauty unimaginable, if we use the eyes.

The faith-eyes.

The ones that see the beauty of the season and the love that really, really is there.

We can choose.

Do we see the happiness in the child who helps to bake cookies, or the mess left in the kitchen when all is done?

Do we see the smile of the one (or two - if we're lucky!) fellow shoppers, or the scowls of the others that fill the store?

Do we see the pride of the student-musicians in their holiday concerts, or the clock-ticking-minutes-away that we need to use for other preparations?

Do we see?

The wind continues to blow...children excited and at turns anxious about performances...singers coming down with the flu at the last minute...a house that could use many more hours of cleaning than I have to give...chickens who need feeding and - now - fresh water to replace the frozen many times each day...

A flurry.

In the midst of which I wait. For the Birth.

And I choose to see it all as the most wondrous of snowstorms.

It's life. It's beauty.

Crafted by the most amazing Artist of all.

Advent 2011...Waiting to rest

2011-12-18T14:21:00.000-08:00

Rest in Me ... He says.

And so do I long to do. But there is so very much to do!

This last Sunday of Advent...the last candle on the Advent wreath lighted at Mass...the last few days ahead during which we wait for the celebration of the Birth...should be a peace-filled, and peaceful time - no? Well, yes, it should be.

But it's not.

At least not for me.

And possibly not for the other church music directors out there.

No, this Sunday was filled with the cacophony of children's voices being coaxed into quiet, and small bodies being fitted into pageant costumes, and music being rehearsed and - oh dear! - a soloist has come down with the flu! The myriad of details that go into the preparation of a liturgy for Christmas Mass in this small town can overwhelm.

And sometimes, in the midst of it all, we can forget.

Forget that the Love which came down that day two thousand-plus years ago is real love. The only real love. Forget that the babe in the manger is the only thing we need to see. That the choir of angels singing hosanna-in-the-highest is the only choir we need to hear.

And despite all of the busy-ness that this season brings, and depite all of the hurt feelings which are inevitable when there is a limited number of solo performances available and so many talented people who wish to share, there is the One whose arms I can rest in today, and every day.

"I will be a father to him, and he shall be a son to me." (2 Samuel 7:14)

The Son who will lead us to the Father.

In whose arms, we will find rest.

Advent 2011...Waiting for perfection?

2011-12-15T19:14:00.001-08:00

I'm loading clothes into the washing machine when I hear it, a floor above. Angry voices, the scrape of a chair being pushed back and feet stomping off. The slam of a door, and I feel the blow myself - a slap to the face, or is it the heart? Peace, that thing I long for so much, gone. Vanished in the few minutes it has taken to tote a load of dirty laundry to the basement and start to wash it.

If only I could wash the angry words this way. Set them all in a tub and scrub and they would float away with the rinse water. But hearts don't come clean this easily.

I don't want to, but I do climb the stairs. Do go in search of the child who has gone to find comfort in brooding-anger. Because that's so much easier, you know? To fume against whomever you think has wronged you. Much easier than laying the heart bare, and speaking the hurt and asking forgiveness.

Much easier than seeing the grace in this moment of mess.

I find him alone and still angry - and I breathe in deep and try to find the words to soften the heart and I try to understand what it is that is so wrong.

But he - hurt disguised as anger - isn't ready to peel back the mask yet.

I don't find out until much later that the anger really was a mask. Really was a hurt.

Isn't it always?

We talk about not being perfect. About how perfect isn't our goal - can never be our goal - because we will never be perfect. No, not even that older brother who seems to know so much more, be so much more talented, be so much better at things - not even he is perfect.

There is only One who is perfect.

And all He asks of us is that we follow Him. Walk with Him and love Him and love each other - yes, even in our imperfections and the mess that we seem to make each day.

Because He is able to wash us. Has washed us, in fact, with His blood.

We can never be perfect.

But we can be forgiven.

Advent 2011...Waiting for new life

2011-12-14T14:56:00.000-08:00

"Let the earth open and salvation bud forth." (Isaiah 45:8)

The nature imagery used by the prophet in today's reading (Isaiah 45: 6-8, 18, 21-25) paints this wonderful picture of God's graciousness coming to us as gentle rain which brings forth earth's bounty. From the budding of salvation, justice springs forth....a dynamic transformation filling the earth with new life.

Images of springtime creep into my consciousness, months before springtime is even a thought...it isn't even winter yet, technically! Yet in the soul, this Advent season is really and truly springtime-for-the-soul. New life is about to burst forth - the life of the child born in a cave and placed in a manger some 2000-plus years ago, and the new life to which God calls each of us today, this season. Days may still be shortening, but the Light is coming and isn't now the perfect time to prepare, to plan for, to till the soil-of-the-soul and fill it with the Word so that new life - our new life - can bud too?

Advent is a time to wait, yes. But a time to prepare also. As I peruse the garden-catalogues in the winter, planning for the spring which I know will come, so I peruse the Word now, planning for the bud of salvation.

Which seeds, then, will I choose to sow in my heart, in my life, this Advent?

Seeds of faith (I have all I need, here and now), or seeds of discontent (what I have is not enough)?

Seeds of obedience (I will share what I have with others), or seeds of doubt (which way will this economy turn next?)

Seeds of love (I choose to forgive), or seeds of selfishness (demanding satisfaction?)

This year, I will carve out the time amidst all of the busyness of shopping and wrapping and decorating, to prepare my heart's soil for the gentle rain of His love.

grateful at Christmas

2011-12-14T14:34:00.000-08:00

No, I didn't come up with this...it just turned up in my "in box"...but what a wonderful reminder to thank Him at all times, and for everything...even those we might not think of!


"When we were children we were grateful to those who filled our stockings at Christmas time. Why are we not grateful to God for filling our stockings with legs?" ~G.K. Chesterton

easy green beans

2011-12-13T16:51:00.000-08:00

We need easy, right about now, don't we?

I thought so.

And this recipe is so very, very easy!

It works whether you have fresh, or frozen, green beans. Whether you have chicken stock or vegetable stock. Or even beef stock.

It's a one-dish-wonder....stovetop to table, folks...no need to wash any more dishes than necessary!

And it's saved my sanity a time (or two) this holiday season.

Oh, and yes, it's delicious!

easy green beans

Ingredients:

- frozen (or fresh) green beans
- stock (chicken, beef, vegetable) or water (enough to just-barely-cover)
- salt, pepper, and whatever spices you like (oregano, basil, parsley, etc...)
- 2 Tbsp butter (optional)

The Process:

Combine all ingredients in a heavy saucepan over medium-high heat, stirring well.

Bring to a boil, and continue to boil until all liquid is evaporated.

Cook, stirring frequently, for another two-to-four minutes, until beans are slightly browned/blackened.

Serve immediately, and enjoy!

pasta in tomato sauce (stovetop to table)

2011-12-13T16:33:00.000-08:00

No time to take pictures these days of recipes I create.

In fact, no time to create any fancy or delightful new recipes either.

I love this time of year - but other than cookie-baking-marathons, there isn't a whole lot of creativity going on here in the kitchen.

I do, however, have something to share today - and it's a subject that's become near-and-dear to my own heart this season....how to save time in the kitchen and still serve wholesome, homemade food which hungry boys (and men) (and women) enjoy!

First up - pasta!

And yes, I know that pasta is not a really intensely "time consuming" meal, but even "easy" can be made "easier"!

Here's the thing - pasta is pretty easy to make....boil some water, dump in some dried pasta (remember, we're preparing for Christmas here, no time to make homemade pasta...and besides, I have no eggs whatsoever to speak of...my chickens are, well, um...well...my chickens appear to be eating them...which is causing me no end of anxiety and angst...but that's another story for another post...)

But then you have the whole "drain-the-pasta" thing, and "create-the-sauce" thing, and then you must, of course, combine them all. Which to me, this time of year, translates into a bunch of dishes to wash. Not at all what I want to be doing with my evenings...and not at all what I have the time for.

And frankly, ever since I figured this out, I've just known that there was another way.

And there is.

pasta in tomato sauce (stovetop to table)

Ingredients:

- 1 quart canned tomatoes (or crushed tomatoes)
- 1 tsp dried oregano
- 2 tsp dried parsley
- 1/2 tsp salt (or to taste)
- black pepper (to taste)
- 1 to 2 dashes Tabasco sauce (optional)
- 1/4 tsp granulated garlic
- 1 to 2 Tbsp sugar (to taste)
- 1 lb dried pasta (penne, ziti, elbows, etc...)
- water (to thin)

The Process:

In a heavy skillet (preferrably cast-iron), over medium heat, combine the tomatoes, oregano, parsley, salt, pepper, Tabasco (but only if you like things spicy!), garlic, and sugar. Stir well and bring to just-barely a boil.

Add in the dried pasta, and stir. Add water (if needed) to just-cover pasta.

Bring to a boil, then turn down the heat and cover (stir occasionally). Cook for about 15 to 20 minutes, until pasta is al-dente. (Add more water, if necessary, to prevent drying out/sticking).

Serve with Easy Green Beans, and a chunk of Italian Bread.

And enjoy the fact that you have less dishes to wash!

Advent 2011...Waiting for the authority...

2011-12-13T16:08:00.000-08:00

I've read how the chief priests and elders of the people questioned Jesus' "right" to act as he did.

Who gave Him the authority?

And John the Baptist, considered a prophet by the people, was not so thought of by the religious establishment of the time.

Balaam, a Midianite prophet, pronouncing a blessing over the Israelites, and who was he to do so? Another one with no authority?

No right?

Neither Balaam, nor John, nor even Jesus - fit into the "structure" that the establishment had created for the faith. Even so, both Balaam and John were prophetic - speaking His words.

And Jesus? The Word Himself.

Yet even He was not believed - is still not believed.

I think oftentimes, in our lives and in the world itself, God chooses to speak to us through those whom we think have no "authority". The humble, the outcast, those not in "power". Do we listen?

Are we open to Him coming to us in the form of the least-likely?

After all, God is free to act through whomever He chooses. Even me. Even you.