Lone Stars and Stripes

{ pink }

2012-02-07T18:58:00.000-05:00

Valentine's Day. I sort of have a love/hate relationship with the whole thing.

Of course it's nice to dedicate an entire day to those whom you love, but should it take a greeting card industry to mandate such a thing? But I guess the same can be said about any day that's celebrated annually.

There's just so much pink. And so much sticky. And so much sweet. And so many hearts.

But there's also chocolate. And champagne. And silliness ... and those are good things.

Here's a set of cookies I made for the Boston Coast Guard Spouse Association's upcoming bake sale. I hope they're enjoyed by people who love pink, sticky, sweet, hearts -- cause it's all wrapped up in there, baby!

{ super bowl sunday }

2012-02-05T13:27:00.000-05:00

It's been a while since I baked cookies. After Ty got home in late November, I pretty much took the month of December off -- I was cookied-out, and focused more on family time.

Recent festivites at Aidan's school provided motiviation to jump back into the cookie world. Friday was the 100th Day of School Celebration, as well a Patriots Fan Day for Aidan and his classmates. I went back and forth between which occasion to focus on for the cookie subject matter, so I left the decision up to Aidan. Of course, he chose Patriots cookies.

I can't for the day when I get to make Super Bowl cookies for my Houston Texans. But until that time comes, the next best thing was helping Aidan and his New England pals celebrate the Patriots in the big game.

{ shredded beef tacos }

2012-01-31T20:24:00.001-05:00

We're Texans and we enjoy Tex Mex food ... a whole lot. But up here in New England, the opportunity to just pop into any ol' restaurant for a decent fix of the good stuff is, so far, an impossibility. We basically have to make do with whatever we can whip up ourselves.

Tacos are an obvious (and predictable) member of the Tex Mex culinary family. But eventually, ground meat tacos begin to lose their appeal. So when I stumbled across a recipe for shredded beef tacos, I jumped on it.

For a weekday meal, it fits my number one criteria: ease in making. And a total added bonus is that, since it sits in the crockpot all day, it makes the whole house smell amazingly delicious.

It's such a nice taco change in the midst of a Tex Mex nowhere land (or anywhere else, for that matter).

Shredded Beef Tacos
(adapted from CookingClassy)

Ingredients

1 (2 1/2 lb) chuck roast
1 (14 oz) can beef broth
1 1/2 tbsp chili powder
1/2 tbsp cumin
1/2 tbsp onion powder
1 tsp garlic powder
1 tsp salt
1/4 tsp freshly cracked black pepper
Juice of 1 lime

Process

In a small bowl whisk together chili powder, cumin, onion powder, garlic powder, salt and pepper.

Place roast in a slow cooker, pour beef broth over roast then squeeze with fresh lime juice. Sprinkle roast with spice mixture. Cover slow cooker with lid and cook on low heat for approximately 8 hours, or until the meat falls apart when poked with a fork.

Remove roast from slow cooker and place on cutting board. Remove fat, and shred beef with a fork. Return shredded beef to slow cooker. Cover with lid and cook additional 30 minutes.

Remove beef from slow cooker with a slotted spoon and transfer to a serving bowl or platter.

Serve with tortillas and desired toppings.

{ asian-inspired flat iron steak }

2012-01-30T09:19:00.001-05:00

Dinner menus can be a challenge in our home. I generally prefer something on the lighter side of things (and could eat pasta any night). Ty, on the other hand, would eat a huge hunk of red meat seven-days-a-week and be as happy as a pig in [gravy-soaked] slop. And that's not even throwing Aidan and Paige into the mix -- we'd be dining on weiners and mac and cheese at every meal if we based our decisions on their culinary preferences.

Which is why I was excited to try this recipe. It's red meat, so Ty was happy. And the cuts of beef weren't steak-house massive, which appealed to me (Aidan and Paige ate weiners). I loved the Asian flare, as well as how easy it was to prepare on the grill pan indoors.

Asian-Inspired Flat Iron Steak
(adapted from savorysweetlife.com)

Ingredients

1/2 cup soy sauce
1/2 cup sherry (or cognac)
1/4 cup honey
2 tablespoons sesame oil
2 tablespoons (heaping) minced ginger
2 tablespoons (3-5 cloves) minced garlic
teaspoons crushed red pepper flakes
2 flat iron steaks
2 tablespoons roasted sesame seeds (garnish)
2 green onions, slivered (garnish)

Process

In a medium-sized bowl, whisk together soy sauce, sherry, honey, sesame oil, garlic, ginger and red pepper flakes.

Place the steaks and marinade in a ziplock bag and chill in the refrigerator for 3-6 hours.

For medium-rare steaks, grill on high heat for 4 minutes per each side. Allow steaks to rest for 5 minutes before slicing and serving.

Sprinkle roasted sesame seeds and green onion slivers on top to garnish.

{ fried chicken, mashed potatoes & cream gravy }

2012-01-22T15:57:00.000-05:00

Yeah, I said it. Fried chicken. And I cooked it. And I ate it.

Every once in a while, a soul needs some fried chicken -- some real, 'honest-to-goodness, deep fried in oil and accompanied by country gravy' fried chicken.

If I were the sort of individual who places blame for my dietary transgressions on others, I could probably point my finger at the folks from Bon Appétit magazine. My February issue arrived this past week, and there's a big ol' golden and gorgeous fried chicken leg on the cover, accompanied by the words 'BEST FRIED CHICKEN EVER!' ... in all-caps and red ink. I mean, come on. What red-blooded American can resist such temptation?

So we made it (Ty actually fried the chicken) -- the Best Fried Chicken Ever, according to Bon Appétit magazine. We just used legs and thighs, and actually doubled the amount of the seasoning measurements, which, by the way, was my favorite part of the recipe. It had great kick and super flavor.

I added my favorite homemade country gravy recipe as a topper to a pot of fluffy mashed potatoes, and it was a super meal.

And now that I have it out of my system, I probably won't have to make it again for another year or two ... or until another magazine cover tempts me to do so. Because, really, it wasn't my fault to begin with.

Classic Cast Iron Skillet-Fried Chicken
(from Bon Appétit)

Special Equipment: a deep-fry thermometer and cast iron skillet

Ingredients

2 tablespoons kosher salt, divided
2 teaspoons, plus 1 tablespoon freshly ground black pepper
1 1/2 teaspoons paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 3-4 pound chicken, cut into 10 pieces, backbone and wing tips removed (I just used 4 thighs and 8 legs, pre-cut and packaged)
1 cup buttermilk
1 large egg
3 cups all-purpose flour
1 tablespoon cornstarch
peanut oil (for frying)

Process
Whisk 1 tablespoon salt, 2 teaspoons black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. Place chicken in a medium bowl, cover, and chill overnight (I didn't ... just let it sit for a few hours in the fridge).

Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 tablespoon salt, and remaining 1 tablespoon pepper in a 9x13x2 baking dish.

Pour oil into a 10"-12" cast-iron skillet (or other heavy straight-sided skillet - not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Head over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.

Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1-2 minutes and adjusting heat to maintain a steady temperature of 300° to 325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.

Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.

Southern Style Country Gravy
(adapted from cbsop.com)

Ingredients

5 tablespoons salted butter
4 tablespoons all-purpose flour
2 cups whole milk (skim won't work)
approximately 1 tablespoon coursely-ground black pepper
salt, to taste

Process
In a small saucepan, melt butter over low heat. Add flour and combine. Add about a teaspoon of coursely-ground pepper.

Stir butter mixture until the flour is about the color of creamy peanut butter and fragrant.

Add a cup of milk and increase heat to medium.

Allow gravy to come to a simmer, whisking constantly to avoid sticking. At this point, the gravy is likely to seize, so be ready with more milk.

Add the remainder of the milk, by quarter cups, until gravy has thickened considerably. Continue to add milk, as needed. Gravy will continue to thicken some, even after removed from heat.

Add remainder of pepper, as desired, and a pinch of salt, to taste.

{ shrimp & mushroom rotini in garlic lemon cream sauce}

2012-01-17T18:24:00.000-05:00

Comfort food, lightened up. Yes, there's cream, but it's the light version. Yes, there's butter, but it splits its usual full-time duty with some olive oil. Choose a "smart" pasta like Barilla Plus or Ronzoni Smart Taste, and you'll really curb the guilt factor (just don't skip on the glass of wine).

It's delicious. Give it a shot.

Shrimp & Mushroom Rotini in Garlic Lemon Cream Sauce
(adapted from cooks.com)

Ingredients

1 lb pasta (I used rotini, but pick your favorite)
1 cup sliced mushrooms
1 pound cooked, peeled, deveined shrimp (frozen, dethawed under cold water works great)
4 cloves garlic, minced
zest and juice of 1 lemon
2 tbsp butter
2 tbsp extra virgin olive oil
1 cup light cream
1/2 tsp salt
1/4 tsp coursely ground pepper
1/4 tsp nutmeg
1 cup freshly grated Parmesan cheese (I use Parmigiano Reggiano)
lemon slices, fresh basil leaves, to garnish (optional)

Process

Boil water and add a generous amount of salt. Cook pasta according to directions. Set aside.

In a saucepan over medium heat heat, melt butter, add olve oil and cook the garlic for about one minute; add and lemon zest until very fragrant.

Add mushrooms and shrimp to garlic and lemon; if shrimp is raw, cook until pink.

Add cream, salt, pepper and nutmeg. Cook to heat through. Reduce heat.

Add the Parmesan cheese and lemon juice. Adjust seasonings, as needed.

Spoon pasta into serving bowl and top with shrimp sauce. Sprinkle with additional Parmesan cheese and garnish with lemon slices.

{ baked apple bourbon french toast }

2012-01-16T09:01:00.000-05:00

The perfect breakfast for a cold morning (or a balmy summer afternoon, for that matter!).

Baked Apple Bourbon French Toast
(adapted from tastykitchen.com)

Ingredients

½ cup salted butter
1 cup brown sugar
4 tablespoons bourbon
3 large baking apples, cored, peeled, and sliced
loaf of French bread, cut in about 1/2" thick-slices
4 eggs
1 cup milk
1½ tablespoons vanilla extract
1½ teaspoons cinnamon
dash of nutmeg

Process

*Note: Ideally, this kish can be made ahead of time and refrigerated overnight. If assembling entire casserole in the morning, dip bread slices in egg mixture before arranging them on apples.

Preheat oven to 350ºF.

In a small pan melt butter and sugar together. Whisk to combine and cook until slightly thickened. Add bourbon and whisk again. Continue to cook for about 1 minute.

Pour butter mixture into a 9" x 13" casserole dish. Arrange sliced apples on top of butter. Arrange bread slices on top of apples.
In a large bowl, beat together eggs, milk, vanilla, cinnamon, and nutmeg. Pour mixture over bread.
Place casserole dish in the oven and bake for 45-minutes to 1 hour, or until apple slices have softened and bread is golden brown.

{ bleeding margarita }

2012-01-14T19:26:00.000-05:00

I literally have hundreds (thousands?) of "one day I'm going to make this" recipes pinned on my Pinterest boards, and I've actually tried many of them. As I've said before, Pinterest has become my first, and pretty much my only, go-to stop whenever I decide to cook something new, or make a grocery list, or search for some needed culinary inspiration.

Every once in a while I stumble across a recipe that simply can't wait for "some day" ... something so tempting and delectible that its status is immediately elevated to, "I have to make this tonight."

The blood orange margarita picture I found this morning was one such cocktail.

Let me say, unequivicoally, that it didn't disappoint. In fact, I can absolutely see myself obsessively buying blood oranges each time I go to the grocery store, just to ensure that I always have a stash of the gem-colored produce on hand for this drink -- it's that good.

Blood Orange Margarita
(inspired by how sweet it is)

makes one serving

1 1/2 ounces tequila (I used Cuervo Gold)
1 ounce orange liqueur (I used Grand Mariner)
1 ounce simple syrup
1 1/2 ounces fresh lime juice
1 1/2 ounces blood orange juice (about 1-2 oranges)
salt for the rim
lime/orange wedges for garnish

Rim the ridge of your glass with a lime wedge and dip in margarita salt.

Fill glass with crushed ice.

In a cocktail shaker, combine tequila, orange liqueur, simple syrup, blood orange juice and lime juice. Gve it a good shake.

Pour over ice and squeeze a bit of fresh lime juice on top. Garnish with lime and/or a blood orange slice.

Salud.

{ shamefully indulgent breakfast }

2012-01-13T11:01:00.000-05:00

This delectable dish was on our Christmas morning breakfast menu a few weeks ago.

It was so, so very, very good (yes, this statement requires its own paragraph).

And that's really all I have to say about it, as mere words don't seem like a fair fight when describing something so yummy.

Except for the fact that I still think about it ... late at night ... when I have the munchies. Oh, and during the daylight hours too ... so, yeah, pretty much whenever.

Scrumptious, chewy, sweet goodness.

You. Must. Make. This.

Sticky Buns Breakfast Ring
(adapted from All Things Delicious)

2 tubes refrigerator buttermilk biscuits (don't use Grands -- they're too big and mess up the cooking time)

3 tablespoons butter, melted

1/2 cup maple syrup

1/3 cup packed brown sugar

1/2 teaspoon cinnamon

Preheat oven to 375 degrees.

Coat the inside of a bundt cake pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar and cinnamon.

Pour about half of the syrup mixture in the bottom of the pan and sprinkle half of the brown sugar mixture on top.

Arrange the biscuits on a slant/diagonal around the bottom of the pan, overlapping edges to form a ring.

Top biscuit ring with remaining syrup and sugar mixtures.

Bake at 375 degrees for approximately 20 minutes, or until golden brown (mine took about a half hour, so just keep a close eye on it).

Cool for 1 minute in the pan, then invert onto a serving platter.

Make yourself a second mimosa and thank me. :)

{ pad thai at home }

2012-01-11T17:38:00.000-05:00

After being sick for several days and unable to consume much more than ginger ale, I found myself with an insane craving for pad thai noodles this afternoon.

There's a terrific Thai place right around the corner from our house, and in my opinion, their pad thai is second to none; however, this evening I felt like something a little more homecooked ... plus, I wanted leftovers. ;)

I wouldn't say that my first effort at cooking my own homemade pad thai was flawless (I nearly burned the garlic, and was probably a little heavy on the vinegar) -- I blame my stomach virus-muddled brain and my lack of a wok (I used a regular ol' saute pan). But all in all, it was a decent first attempt. The recipe is definitely one on which to build all future pad thai efforts.

And, as is usually the case with my new recipe endeavors, it was relatively simple.

Pad Thai
(adapted from kokocooks)
8 oz dried rice noodles
1/4 cup fish sauce
1/4 cup sugar
1/4 cup rice vinegar
2 tablespoons hoisin sauce
3/4 lb shrimp, pork, or chicken (or protein of choice)
3 tablespoons vegetable oil
3 cloves minced garlic
1/2 teaspoon chili sauce (sriracha)
2 eggs
6-8 green onions, thinly sliced
10 oz fresh bean sprouts
3/4 cup ground unsalted peanuts
1/4 cup chopped cilantro
lime wedges

Soak noodles in hot water according to the package directions. Drain.

Peel and devein shrimp (or thaw out frozen shrimp under cold water, like I did!); slice chicken (I was lazy and used rotesserie) or pork into bite-sized cubes.
Mix fish sauce, sugar, vinegar, and hoisin sauce in a bowl; stir until sugar is dissolved. Set aside.

Heat a wok or saute pan over high heat. Add oil, garlic, and chili. Stir a few times (Careful! The garlic burns quickly!). Add meat (not shrimp), and stir fry about 2 minutes. Add noodles and toss lightly to coat with oil. Push noodles to one side, and add more oil if necessary. Add eggs and scramble, then break up into pieces and toss with noodles. Add shrimp, most of the bean sprouts, green onions, and about 1/2 a cup of peanuts. Stir fry until shrimp just turns pink - 1-2 minutes. Add sauce and toss to coat.

Spoon onto a serving platter and top with cilantro and remaining peanuts. Garnish with bean sprouts and lime wedges. Serve immediately.

{ super-simple english toffee }

2012-01-07T11:10:00.001-05:00

It's the beginning of January, and I should be writing about resolutions and goals or fitness and such.

Instead, I'm sharing a yummy recipe for the easiest (yet uber-delicious) English toffee ever. I made it for a New Year's Eve party at my personal trainer/friend's house (HA! How's that for ballsy?!), and not a crumb remained by 8:00 pm. -- it's the perfect sweet accompaniment for champagne-sipping!

Make this. Really. Do it. You'll impress your friends at your next get-together, or you'll know that you have something scrumptious waiting for you when you get home from work -- either way, a total win. And the second best part is that it doesn't get much easier (the best part is the taste).

Easy English Toffee
(adapted from the idea room)

Ingredients

1/2 cup chopped toasted almonds, for bottom layer
1 cup salted butter
1 cup sugar
1 tablespoon light corn syrup
3 tablespoon water
3/4 cup semisweet chocolate chips
1/2 cup chopped toasted almonds, for top layer

Process

Line a cookie sheet with tinfoil and sprinkle 1/2 cup of toasted almonds in the pan on the foil.

In heavy saucepan melt butter. Add sugar, corn syrup and water. Cook and stir over medium-high heat to boiling.

Cook and stir over medium heat to 290 degrees using a candy thermometer (soft-crack stage). Watch carefully and stir, as it easily burns above 280 degrees.

Remove from heat and immediately pour mixture over the nuts in the pan. It won't completely fill the pan to the edges and ends up looking uneven on the edges -- this is perfect! Let stand 3-5 minutes, or until firm but still hot. Sprinkle with chocolate chips and let the stand for 1 to 2 minutes. Once chocolate softens, spread over mixture.

Sprinkle the chocolate with nuts. Chill till firm. Break into pieces. Store tightly covered. Makes approximately 1 1/2 pounds.

{ vittles for luck & prosperity }

2012-01-01T09:49:00.002-05:00

Happy 2012!

About.com gives a great explanation for the traditional southern New Year's Day fare of blackeyed peas cabbage.

"If you are planning to celebrate the New Year in the Southeast, it is most likely that you will be offered black-eyed peas in some form, either just after midnight or on New Year's Day. From grand gala gourmet dinners to small casual gatherings with friends and family, these flavorful legumes are traditionally, according to Southern folklore, the first food to be eaten on New Year's Day for luck and prosperity throughout the year ahead.

The practice of eating black-eyed peas for luck is generally believed to date back to the Civil War. At first planted as food for livestock, and later a food staple for slaves in the South, the fields of black-eyed peas were ignored as Sherman's troops destroyed or stole other crops, thereby giving the humble, but nourishing, black-eyed pea an important role as a major food source for surviving Confederates.

Today, the tradition of eating black-eyed peas for the New Year has evolved into a number of variations and embellishments of the luck and prosperity theme .... Served with greens (collards, mustard or turnip greens, which varies regionally), the peas represent coins and the greens represent paper money. In some areas cabbage is used in place of the greens."

So here's this year's version of blackeyed peas and cabbage. Take note: the sliced garlic in the cabbage is especially ahhhh-mazing -- so flippin' good.

Texas-style Black-Eyed Peas with Jalapenos and Bacon
(adapted from Homesick Texan)

Ingredients
1 pound dried black-eyed peas
4 cups water
6 slices of bacon, coursely chopped
1/4 cup bacon drippings
1 large onion, chopped
14-ounce can of diced tomatoes, drained
6 garlic cloves, minced
4 jalapenos (pickled or fresh), chopped
2 teaspoons chili powder
Salt and pepper to taste
Sliced jalapenos to garnish

Process
Wash and pick over peas.

In a large pot, add peas and water; bring to a boil.

Reduce heat and simmer, covered, for 30 minutes.

Add all other ingredients and simmer, covered, 1 to 1-1/2 hours, or until peas are tender.

Serve hot and garnished with sliced jalapeno.

Sauteed Cabbage with Bacon and Garlic
(adapted from KitchenDaily)

Ingredients
1 large cabbage
6 slices of bacon, coursely chopped
5 cloves of garlic, sliced medium-thin

1/2 cup of water
1 teaspoon of sugar
1 teaspoon of cayenne pepper
1/2 teaspoon of salt
1 teaspoon of coursely-ground pepper
juice from 1 large lemon

Process
Quarter cabbage, then core and cut into large pieces.

Cook bacon in heavy skillet over medium heat until it begins to sizzle, about 3 minutes. Add garlic and cook, stirring occasionally, until bacon is browned, about 3 minutes.

Add cabbage and remaining ingredients to pan; cook and stir until cabbage is reduced enough to cover with lid; continue to cook covered, stirring occasionally, until cabbage softens, about 8 minutes.

Season to taste and transfer to serving dish.

cheese ravioli with crispy brown butter sage leaves

2011-12-15T18:48:00.000-05:00

Lately, whenever I'm at a loss as to what to make for dinner, I peruse my Pinterest boards. Seeing a visual of a recipe usually gives a meal idea to an unnamed craving, or in the very least, triggers an idea or two for ingredients that I might have sitting in the fridge.

Such was the case tonight. It's mighty chilly and rainy outside -- one of those nights where we're just on the verge of snow, yet instead experiencing bitterly cold rain. And something warm and Italian seemed to be calling my name. And I've had a thing for brown butter recently.
I decided on a ravioli recipe from a blog I keep on my reader. And wow ... it hit the culinary spot.

Let me add that I'm not a huge fan of nuts in savory cooking. I love candied walnuts and pecans in pear and gorgonzola salads. Beyond that, I can do without them; however, they so work in this recipe. So give it a shot, even if you're turning up your nose at the idea.

It's worth sharing.

Cheese Ravioli with Crispy Brown Butter Sage Leaves

approximately 1 lb rotesserie chicken meat
package of fresh cheese ravioli
1/2 cup of walnuts
1/2 stick of butter
1/3 cup fresh sage leaves
salt and pepper, to taste
grated Parmigiano Reggiano, to top

Remove the white breast meat from a rotesserie chicken. Cube into bite-sized pieces.

Cook ravioli according to package directions. Set aside.

In the meantime, place the walnuts in a large skillet over medium heat and toast for 5-7 minutes, stirring frequently (they burn easily!). Remove from heat and chop.

Wipe the skillet clean, and melt butter over medium heat. Just as the butter starts to turn brown, add the sage and stir constantly for one minute. I actually took the pan off the burner and held it off the heat as I stirred, to prevent the butter from burning.

Immediately add the ravioli and stir to combine. Mix in the chicken, most of the chopped walnuts, and salt and pepper, as desired. Spoon ravioli into a bowl, top with the remaining walnuts, a touch of salt and pepper, and freshly grated Parmegiano Reggiano.

The buttery, crispy pieces of sage are so delicious.

{ sights & sounds }

2011-12-12T12:26:00.000-05:00

Sunday strolling during my favorite time of year ... around one of my favorite towns, Exeter, New Hampshire.

{ i love a parade }

2011-12-03T19:46:00.001-05:00

Holiday happenings in Hampton, NH.

The Stanley Cup even made an appearance (c/o the Boston Bruins).

Small town festivities -- so great.

{ group effort }

2011-11-26T19:55:00.001-05:00

Ty is [finally] home.

The turkey has been eaten.

The Christmas tree has been slayed (and decorated).

It's the most wonderful time of the year.

{ movember mustaches }

2011-11-02T14:22:00.002-04:00

A good friend recently made a cookie request I couldn't refuse -- goodies to help him kick off mustache season at work -- aka "Movember."

As described by the official Movember website:

During November each year, Movember is responsible for the sprouting of moustaches on thousands of men’s faces, in the US and around the world. With their Mo’s, these men raise vital funds and awareness for men’s health, specifically prostate cancer and other cancers that affect men....

Mo Bros effectively become walking, talking billboards for the 30 days of November. Through their actions and words they raise awareness by prompting private and public conversation around the often ignored issue of men’s health.

Considering the subject matter, I thought cookies-on-a-stick would be the perfect way to package these "hairy" morsels of butter and sugar.

{ my little monsters }

2011-11-01T16:23:00.000-04:00

Halloween, 2011.

{ october snow }

2011-10-31T08:35:00.002-04:00

A rare October snow blanketed us this weekend. There was something especially festive about seeing the brightly-colored autumn leaves and Halloween decorations splashed against all the fresh snow around town -- quite a sight.

I love living in New England.

{ haunted cookies }

2011-10-31T06:49:00.002-04:00

Spooky sweets for some little goblins (aka, kindergartners).

Happy Halloween, friends! Eat, drink, and make scary.

{ leaves & pumpkins }

2011-10-20T18:25:00.000-04:00

Funky foliage and perky pumpkins.

{ sugar skulls }

2011-10-19T12:25:00.008-04:00

Some Halloween, mixed with some Dia de los Muertos.

These were super fun to make!

{ 100 crosses }

2011-10-18T16:16:00.001-04:00

(actually, 117)

On their way to Palmer Episcopal Church in Houston, Texas.

{ pumpkin land }

2011-10-12T12:33:00.000-04:00

Pumpkin Land in Mechanic Falls, Maine.

Last year when we made the same trek, Paige was only a few weeks old and swaddled in blankets. This year, she was climbing on pumpkins, toddling through the corn maze, and petting the animals in the barn.

Aidan, as he did last year, took the most direct route straight to the vintage fire truck that was parked on the edge of the farm.

The more things change, the more they stay the same.

{ soccer cookies }

2011-10-07T14:43:00.005-04:00

David Beckham, if you're reading this and want me to make you some cookies as well, I'm your girl.

I'll even give you a discount.

These however, were created with love for Hampton, NH's own budding soccer stars.

{ coast guard insignia cookies }

2011-10-06T14:06:00.000-04:00

Of all the colorful little pieces of butter and sugar that I've baked and decorated over the past year or so, I think I'm most proud of these. Not because they're particularly brilliant, or because they'd appeal to very many people (in reality, I'm sure they're quite boring to most folks).

The truth is, the reason I'm most proud of my Coast Guard insignia cookies is because I finished them before throwing the entire batch against the wall, out the kitchen window, or into the fireplace ashes that still need to be swept out from last winter.

These were Tedious --- and yes, I meant to capitalize the T. I've never been so happy to finish a cookie project.

So ... I hope my babies arrive safely to Alaska. And I hope the newly-retired Coastie for whom the cookies were made enjoys his celebration, as well as his new life as a civilian -- starting with noshing on cookies (without having to worry about making weight at his next physical).

lemon shrimp capellini with cheese and pepper

2011-10-04T08:53:00.000-04:00

If it was carb-friendly (and socially acceptable), I'd probably eat pasta every day. But my favorite pasta dishes aren't the deep-dish, cheesy, bubbly-baked varities. I most love the simple recipes with the fewest ingredients. A combination of Parmigiano Reggiano and fresh lemon is what I crave as much as anything. Add in some shrimp, and life is a walk on the divine side.

I could never get away with this if Ty were home -- he gets a little antsy if we don't have a juicy steak or some other hunk of meat at dinner time, although he'll indulge my pasta love affair once or twice a week (as long as I make Italian sausage to add to his share) -- but I've probably made some version of this pasta dish 5 or 6 times over the past two weeks. I love having it in the refrigerator to heat up whenever I want a quick, yummy meal. The leftovers are as good as the original, for sure.
I was inspired by an easy recipe (spaghetti with cheese & pepper) from one of my favorite blogs. It was especially appealing because the ingredients were something I could always find in my kitchen. I did some tweaking, and now it's become a staple for me.

Most of the ingredient amounts in this recipe are by preference, and it's tough to label exact amounts used -- you just sort of have to feel your way through it. But it's a great base from which to spring -- the potential possibilities are endless. If you prefer chicken to shrimp (or have extra rotesserie chicken meat that you need to use), make the substitution. Adding green peas would be yummy (and pretty!) too. And when I feel the need for some extra zing, I add red pepper flakes.
As I've shared before, I keep a bag of frozen shrimp in the freezer and just run it under cold water in a colander to defrost.
If you find a simpler dish than this, I want to hear about it! :)

Ingredients
box of capellini
1/2 cup (or more!) grated Parmigiano Reggiano
approx. 1/2 pound shrimp
6 - 8 cloves of garlic, chopped
zest and juice of l lemon
1 tablespoon olive oil
a nice amount of freshly-grated black pepper (approx. 2 tablespoons)
salt

Process
Cook pasta according to directions, generously seasoning water with salt before adding pasta.

Important! Reserve roughly 1 to 1 1/2 cups of cooking water before straining the pasta (I just scoop it out with a Pyrex measuring glass abut half-way through the cooking process). Drain the pasta into a colander and set aside.

In a medium skillet, heat olive oil and saute garlic. Cook and stir until just fragrant (approximately one minute). Add lemon zest and salt and pepper to season. Add defrosted (or fresh) peeled shrimp and cook until heated through (I usually cover for a minute or two to speed up the process).

Place the grated cheese into the bottom of the hot pasta pot and add in small amounts of the reserved cooking water, a little at a time. Mix together just until creamy.

Add the cooked pasta to the cheese and water mixture in the pot and stir. Add the shrimp and lemon mixture and a generous amount of grated pepper, continuing to stir together. If needed, add more of the reserved cooking water as you go.

Transfer to serving bowl and squeeze a little bit of lemon juice on top, to taste. Garnish with a slice of lemon and serve immediately.

{ fútbol mom }

2011-09-24T06:52:00.000-04:00

Aidan is now knee- (or shin guard) deep in soccer season. And the boy loves it, despite the fact he has yet to figure out all the Xs and Os (are there Xs and Os in soccer?). But that's secondary to the smiles and laughter at this point, as Coach Ben has reminded me.

Yet I've still found myself aggressively yelling, "Kick the ball into the net, Aidan!" more times than I care to admit. And a few games ago, I repeatedly questioned to other parents standing around me why the soccer whiz kid (think David Beckham Jr.) red head on the opposing team, who seemed to score at least 38 goals, played the entire game, rather than rotating out like the other players.

Lord, please guard me against becoming an obnoxious soccer mom.

At least I don't drive a mini van ... and never will.

Go, Hampton Rapids!

{ more aggie cookie fun }

2011-09-16T17:35:00.000-04:00

It's football season.

That means an abundance of maroon & white.

Whoop!

{ cooler air, warmer colors }

2011-09-11T08:49:00.000-04:00

Fall is approaching, and the signs of it are popping up all over New Hampshire.

The mornings are crisp enough to keep the windows open, pumpkins, mums and Indian corn have surfaced at the local nurseries and farm stands, apple cider donuts (Lord, help me) are tempting me at every available opportunity, and best of all, the leaves at the very tip tops of the trees are just beginning to blush.

{ aggie ring day }

2011-09-11T08:01:00.002-04:00

The Aggie Ring is the most visible symbol of the Aggie Network that connects Aggies around the world. Dating back over a hundred years, it is a tradition that is deep in symbolism. Every symbol represents values every Aggie should hold: Excellence, Integrity,Leadership, Loyalty, Respect and Selfless Service.

At Texas A&M University, acquiring enough credit hours to order one's Aggie Ring is one of the most treasured rites of passage during ones years in College Station -- Aggie Rings are worn for a lifetime by graduates of TAMU. I could share countless words regarding the special meaning behind the Aggie Ring, but instead I'll simply direct those interested in a more detailed explanation to the Texas A&M Association of Former Students.

A giant gaping whole in my cookie gallery has been staring me in the face ever since I started baking and decorating in earnest -- no Texas A&M cookies. Despite my love and passion for my beloved Aggieland, up here in New England, I've had no occasion requiring Aggie cookies (other than my sister's graduation, which I made down in Texas, but I digress).

So my maroon heart soared when I recently received a request to make cookies honoring and celebrating an Aggie who will be receiving her Ring this week. Whoop (that's Aggie speak for 'Hot damn')!

{ bands for arms }

2011-09-05T10:55:00.008-04:00

A few months ago when Ty first deployed, I read about an organization that produced arm bands/bracelets, created from donated military uniforms -- Bands for Arms.

According to the B4A website:
Bands For Arms was created by Nicanor P. Mendoza III to bring awareness and support to our American military, by having Service Members, their families, and all of our patrons display their support with a bracelet made from an actual Service Member's uniform. We at Bands For Arms Int'l Inc., are proud to be able to recognize all five military branches with our bands, and hopefully help Service Members and their families feel CONNECTED.

I ordered four different bands, grateful that the U.S. Coast Guard was included (many opportunities for military families often leave out our Coast Guard men and women). And this past week, our bands arrived -- each one beautifully packaged with a photograph and card detailing the information about the soldier who donated a uniform to create the band.

Aidan now proudly wears a USCG blue band, as do I. Our sweet little Paige is still a bit young to sport one of her own, but she adores playing with the bands on both her big brother's and mother's arms, where they will remain until Daddy gets back.

Our bands won't bring him home any sooner, but they help us remember why he is where he is, and that he loves us.

{ one }

2011-09-01T07:13:00.000-04:00

Happy first birthday, to my Sweet Paige.

{ c'mon, Irene }

2011-08-28T16:36:00.001-04:00

We survived the "big storm" (that wasn't).

My daddy was here visiting, which 100% took the stress off. We ended up stocking up on lots of booze, cooking big pots of yummy food ("just in case..."), and enjoying some cooler temps and beautiful showers.

Thankfully here on the New Hampshire Seacoast, the extent of our hurricane effects was brief gusts of wind (that cleaned out the "loose" tree branches) and some moderate rain -- nothing but a good ol' fashioned thunderstorm.

{ my office }

2011-08-28T16:30:00.000-04:00

Thought I would share what my kitchen looks like in the middle of a "cookie project."

It's tough to find a place to pour Aidan a glass of milk, but we manage. ;)

{ an apple for the teacher }

2011-08-21T10:51:00.002-04:00

When I taught school, I loved using clip art from an artist named Amy Dott Harner. Her graphics are simple, bright, and oh-so cute.

One of my favorites was a depiction of a teacher surrounded by adorable little kiddos. I used this particular image on the front of my "Welcome Back" packet for parents and students.

Since I no longer have my own classroom, I seldom have much use for Amy Dott Harner's brilliance; however, now that my own little guy is starting kindergarten this year (sniff, sniff), I figured it would be fun to bake some sugary morsels for his new teacher using (you guessed it!), Amy's themes as inspiration.

From years of experience, I know how stressful the beginning of the year can be, and I can't imagine adding an entire room full of bright-eyed kindergartners into the mix. So here's hoping Mrs. Woodhouse, Aidan's new teacher, enjoys her apples this year -- both the edible ones and the little ones whose minds she'll be broadening!

{ baby [navy] blues }

2011-08-14T11:48:00.000-04:00

Cookies for my beautiful cousin, Robyn, who is hosting a baby shower.

The navy and white scrolling pattern is from the nursery bedding. It sort of reminds me of wrought iron I might see in San Antonio. And considering the "customer" is one of my favorite native San Antonians, it seems rather fitting.

{ gracias }

2011-08-08T18:41:00.000-04:00

A cookie platter of gratitude. :)

{ en fuego }

2011-07-28T08:14:00.001-04:00

My sister and nephew are visiting for a week of fun in the sun and some much-needed boy-time for Aidan and his cousin, Grant.

Both little guys are big fire truck nuts, so I thought I'd kick off the festivities with some fire-themed goodies.

{ star wars }

2011-07-25T20:54:00.000-04:00

A long time ago, in a galaxy far, far away, cookies were made for 5-year-old Birthday Boy, Bryce ... the ultimate Jedi.

caliente

2011-07-23T19:49:00.001-04:00

Coolin' things off, ol' style.

feta and spinach chicken burgers

2011-07-21T18:41:00.004-04:00

A simple, light and delicious dinner.

Ingredients

2 eggs, beaten
3 cloves garlic, finely minced
4 ounces feta cheese
1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
2 pounds ground chicken

Process

Add eggs, garlic, feta cheese, spinach, and chicken to a large bowl and mix until well-combined; form into 4 patties.
Cook on preheated grill pan until centers are no longer pink (about 15 to 20 minutes)

:: christmas in july ::

2011-07-20T21:00:00.001-04:00

An oh-so-very-special delivery arrived today from one of my favorite shops, Pence Christmas Tree Farm in Pontotoc, Mississippi. But even better than the origin of the mail was the contents of the package -- RAZ products! -- undoubtedly, the greatest Christmas decorations ever.

I swear, I could seriously spend the entire lot of my retirement fund on RAZ Christmas goodies -- they make me giddy. The colors are as bright and gaudy as my treasured Mexican tin ornaments, and just as whimsical and beautiful.

So if we suddenly experience a blessed drop in temperatures, or if cool breezes spontaneously relieve the country from the current oppressive heat wave, you can thank me for bringing a touch of December to the world (and send me a RAZ item as a token of your gratitude).

Color. Glorious color. And even better ... Christmas! Glorious Christmas (in July).

Is it fall yet?

{ minis }

2011-07-17T05:51:00.002-04:00

Office chow.

Little cookie bites for Kayla, Danielle and Beverly. These little guys are perfect for work and popping in your mouth without risking crumbs between the computer keys!

opi fall colors

2011-07-16T07:50:00.004-04:00

I love anything and everything related to Fall -- especially this year. The faster it gets here, the better. So my heart (as well as my fingers and toes) was positively giddy when I learned that OPI has released their Fall 2011 colors collection -- "Touring America." The colors are linked to different cities in the U.S., based on their culture and personality.

“This collection will take women around the world on the ultimate tour across the USA, with stops in Baltimore, Clarksdale, Hollywood, Jackson Hole, Memphis, Milwaukee, New Orleans, New York City, Philadelphia, Seattle, St. Louis, and Tucson,” says OPI Executive VP & Artistic Director, Suzi Weiss-Fischmann. “Autumn is a time for reinvention, and these shades revive classic, iconic colors for fall, from cool heather, khaki and chocolate to warm rose, peach and red.”

I'm totally digging the Road House Blues.

roma ditalini with fresh mozzarella and basil

2011-07-15T05:22:00.001-04:00

Article first published as Roma Ditalini with Fresh Mozzarella and Basil on Blogcritics.

I've written before of my favorite "go-to" pasta dinner — Aglio e Olio. I'm now going to share a very close second — Roma Ditalini with Fresh Mozzarella and Basil.

What started out as a favorite summertime dish a few years ago has now evolved into a favorite winter, spring and fall dish. It's simple. The ingredients are fresh. There's ooey gooey cheese involved (a must), and cooking the meal always makes my entire kitchen smell like a fine Italian restaurant — it's fragrant beyond words. Without fail, I have to pour myself a glass of white wine half-way through the process (or maybe a tad earlier), just to complete the experience.

This recipe originated with my girl, Giada. She had a fancy name for it ("little thimbles sciue sciue") -- one I could never quite figure out how to pronounce. Over the years, I've tweaked it some, but Giada still deserves full credit. It used to require a bit of extra effort to find the ditalini pasta, but I've discovered that most grocery stores now carry it; however, if you can't find ditalini, substitute any small tube-shaped pasta, such as pennette.

Oh, and leftovers the next day are divine.

So pour yourself a nice, crisp glass of Sauvignon Blanc (my vino of choice with this dish), raise your glass to Ms. De Laurentiis, and get chopping.

Ingredients

4 cups cooked ditalini pasta
1/4 cup olive oil
2 teaspoons minced garlic
5 Roma tomatoes (about 1 pound), diced into small cubes
8 ounces cold fresh mozzarella, drained, cut into 1/2-inch cubes
1/4 cup fresh basil leaves, coarsely chopped
1/2 tablespoon course salt
Parmigiano Reggiano curls, for garnish
basil leaves, for garnish

Process

Cook pasta until tender but still firm to the bite, stirring often to prevent sticking, about 8 minutes. Set aside in colander.

Dice tomatoes into small cubes and place in medium-sized bowl. Add course salt and let sit while preparing the remainder of the recipe. The salt will draw out the juice from the tomatoes, ultimately adding a moist texture and seasoning to the pasta.

In a large skillet, heat olive oil over medium heat. Add the garlic and saute until fragrant, about 1 minute (being careful not to burn the garlic). Add the tomatoes and saute just until heated through, about 2 minutes.
Add the cooked pasta and remove from heat. Add the cheese and basil, and toss to coat. Spoon the pasta into bowls and use a vegetable or cheese peeler to top dish with curls of Parmigiano Reggiano. Garnish with basil leaves. Serve immediately.

imprisoned

2011-07-12T20:05:00.002-04:00

Well, the time has come -- time to pull out the safety gate and guard our sweet little [very mobile] Paige from the dreaded, steep, hard-as-nails, wooden stairs that we've lived in fear of her discovering ever since we moved into this old New England house.

She's crawling, pulling up, and scooting all over the place -- nothing is safe ... everything is fair game ... she's a whirlwind.

And she's so not thrilled with being penned into the living room. I feel like I need to give her a tin cup and a harmonica so she can sing the blues.

So sorry, baby girl. Life is full of disappointment.

{ pirate booty }

2011-07-11T11:37:00.001-04:00

Cookies for 5-year-old Zachary's Pirate-themed birthday party.

{ spicy cool cilantro yogurt sauce }

2011-07-06T10:10:00.002-04:00

I've repeatedly scribed about my love affair with El Pato Mexican tomato sauce. It has a perfect spicy flavor without being overwhelmingly hot, and goes well with so many recipes. I adore it, and it's become a staple in my pantry (added bonus: you can buy it at Wal-Mart!).

So recently when I needed a cool cream sauce for shrimp tacos, I naturally turned to my favorite condiment, El Pato, and added it to yogurt and a few other spices. In the process, I made a pleasant and surprising discovery -- the resulting tasty concoction is good on so many different dishes. I've topped scrambled eggs with it for an amazingly scrumptious breakfast. I've also used it as a dipping side (much like sour cream) for chicken cilantro quesadillas, where it blends so well with warm chicken and ooey gooey melted cheese.

I've now taken to keeping a bowl of my "goes with anything" sauce in a covered glass bowl in the refrigerator. It easily spoons on top of so many different things!

Ingredients

2 cups plain yogurt
1/4 cup El Pato tomato sauce
1/4 cup chopped cilantro
3 tablespoons fresh lime juice
1 tablespoon garlic powder
1/2 tablespoon cayenne pepper
1/2 tablespoon salt

Process
Whisk together yogurt and El Pato sauce. Add cilantro and lime juice, and then remaining seasonings.

Spoon over favorite dishes, such as tacos or quesadillas, or use as a dipping substitute for sour cream.

Keep in refrigerator and enjoy!

{ family fourth }

2011-07-05T09:15:00.000-04:00

{ cause baby you're a firework }

2011-07-02T07:21:00.002-04:00

A batch of red, white and blue ... just in time for sun, fun, grillin', chillin', and grown men giddily blowing things up. ;)

Happy Independence Day.

pink & fairies

2011-06-28T13:33:00.002-04:00

My latest cookie project was so much fun, mainly because it finally gave me an opportunity to make something totally and completely girly.

Don't get me wrong ... I mean, I love making baseball gloves and beer mugs. But there's just something about fairy wings and pink princess crowns that's good for the soul.

Hopefully they'll survive the transit and the Texas heat and arrive safely to my dear friend, Bonnie and her sweet girls, in San Antonio.

just add buttercream

2011-06-24T19:29:00.003-04:00

Article first published as Just Add Buttercream on Blogcritics.

I'm sort of a traditionalist when it comes to cooking. Blame it on my mom, but, the thought of taking shortcuts on items such as homemade whipped cream (Cool Whip? Sacrilege.) or birthday cakes made from scratch (Duncan Hines? Get a rope.) makes my inner-Julia Child wince and run for cover. Sacré bleu.

So whenever my son, the cupcake junkie, [frequently] asks to make cupcakes, visions of a 'too-much-to-worry-about-right-now' endeavor fill my head. Until recently.
A friend has convinced me that, especially when it comes to kids, it really doesn't matter if the cupcake comes from a box, as long as it's topped with something delectable and homemade like buttercream — so Sandra Lee (of Semi-Homemade fame), right? But when the alternative is one of those sticky-icky cardboard cupcakes covered with foam that's sold in grocery store bakeries, it makes sense.

In anticipation of the new Disney Pixar Cars 2 movie that opens this weekend, my son, Aidan, has Lightning McQueen on the brain. And yesterday, as we were strolling along the baked goods aisle at Hannaford (on one of our regularly-scheduled trips for powdered sugar and flour), he saw the rows of cake mix boxes and begged for Cars cupcakes.

My inner Julia flinched a bit, but ultimately relented. And my inner Sandra rejoiced (although I did choose the "moistest" cake I could find); however, I drew the line at the canned frosting, opting instead for the real McCoy — buttercream.

In the end, Aidan got Lightning McQueen, and I didn't feel like a total sell-out.

All in all, a sweet compromise.

Kachow!

Vanilla buttercream frosting

1 cup (2 sticks) salted butter, softened
3 1/2 cups confectioners' sugar, sifted (don't skip this step!)
1 teaspoon milk
1 1/2 teaspoons vanilla extract

Add butter and sugar to mixing bowl and beat at medium-high speed until blended.
Add milk and vanilla and continue to beat for another 2-3 minutes, or until smooth and creamy.

Frosts 12 cupcakes

{ re-creating elephants }

2011-06-21T07:37:00.001-04:00

My current cookie project involves a baby shower and a Pottery Barn nursery pattern -- a very organic, nondescript, gender-neutral nursery theme ... so much so that the concern arose that the design wouldn't be a good basis for bright, fun, festive cookies.

No need for worry ... the PB pattern turned out to be a super template for cookies!

The simple graphics, various textures, and contrasting light and dark colors came together perfectly to create a nursery-themed, fun array of goodies for the eco-friendly baby celebration.

Elephants on parade.

{ red and blue }

2011-06-15T14:55:00.000-04:00

Ever since I began my cookie-making journey, I've been gawking over a design by one of my cookie idols -- (Callye from SweetSugarBelle ... she's brilliant) lace-decorated cookies. They're so simple, oh-so pretty, and can be added to just about any shape.

I was sort of at a loss this year as far as what to get Aidan's teachers for an end-of-year gift. And I'm ashamed to admit that time sort of got away from me, and his last day of school is rapidly approaching. So I figured it was the perfect time to attempt the long-admired lace cookies. I wanted to use fun and bright summer colors, so I opted for red and teal blue on round and cross-shaped cookies.

Mine aren't anywhere near as lovely as Callye's, but they were fun to make.

And they're yummy.

{ roasted striped bass with shrimp and mussels }

2011-06-13T18:54:00.002-04:00

Ty went fishing last weekend and caught some fish.

They were big fish.

So an obvious item on the dinner menu this week was striped bass, in some form. I opted for a recipe adapted from Ina's bag of tricks.

Ingredients

to remove excess sand, soak mussels for 20-min in water and a spoonful of flour

2 tablespoons olive oil
1 cup chopped yellow onions
2 ounces pancetta or bacon, diced
1 tablespoon chopped garlic
1 (28-ounce) can plum tomatoes, drained and diced
1 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 (2 to 3-pound) striped bass fillet, skin removed
1 pound large shrimp, shelled and deveined
24 mussels, cleaned and debearded
2 tablespoons chopped fresh basil

Directions

Preheat the oven to 350 degrees F.

Heat oil in a medium saute pan and saute the onion and bacon/pancetta over medium-low heat for 10 minutes, or until the onion is translucent. Add the garlic and cook for 1 more minute. Add the tomatoes, saffron, salt, pepper, white wine, and simmer over medium heat for 5 minutes.

Lay the fish in a 10-by-14-inch baking dish and season with salt and pepper. Add the shrimp and mussels to the dish. Pour the sauce over the seafood and bake uncovered for 20 to 30 minutes, until the fish and shrimp are cooked through and the mussels are open. Sprinkle with basil and serve.

{ moving forward, backward )

2011-06-11T08:33:00.002-04:00

My little girl is rapidly becoming a baby-in-motion. She's started to crawl and is zooming all over the place; but the kicker is, she's crawling backwards, not forward.

It's a humorous sight to see how she shimmies herself into tight spaces -- under furniture, into the corners of rooms, and this morning, underneath her older brother's living room "fort" made from pillows and blankets.

She was extremely proud of herself.

i blew out my flip flop

2011-06-09T18:19:00.002-04:00

Literally.

Jimmy Buffet would be proud.

Ty discovered a fishing spot about 3 miles from our house, and so far, it's been full of much adventure, and very few fish. We've (me) sunk in [deep] mud, been swarmed by gnats, discovered dinosaur bones (according to Aidan), and lost our fishing net to the high tide.

Family time at its best. And I love it.

{ farmers' market }

2011-06-06T18:33:00.002-04:00

I was asked to make some cookies with a Farmers' Market theme. It provided a perfect canvas for one of my favorite elements of cookie-making --- bright colors!

{ corn, cookies and crustaceans }

2011-05-31T19:27:00.000-04:00

Corn on the cob, cookie style! The perfect take-along treat for a crawfish or lobster boil, picnic basket, or barbecue in the back yard. Pick your summer occasion, and it pretty much works.

So, let's talk corn cookies. I started out with a full-size corn cutter.

Then I cut the cookie dough corn in half, a la crawfish boil style.

I outlined and flooded my baked "corn", and let it sit overnight (but a few hours would do).

I then piped in white corn-size dots randomly throughout the cookie, and filled in the remainder of the space with yellow "kernels."

Voila! The perfect size snacky snack ... and not too heavy, not too frozen, no seeds to worry about spitting -- just summertime sweet cookie goodness.

{ strawberries & blossoms }

2011-05-28T13:37:00.001-04:00

It's that time of year -- strawberries galore!

(inspired by Bake at 350)

heart palpitations

2011-05-25T11:21:00.004-04:00

I still get age-inappropriately giddy over pretty much anything to do with my Twilight ("my", because the saga was written just for me, don't you know) -- blame it on my whole Forks experience. And the fact that I could eat RPattz with a spoon ... but I digress.

It's been a while, so take a gander at the newly-released Breaking Dawn poster.

Yippee for wolves and golden-eyed vampires, and the old people (ahem) who love them.

{ breakfast at home }

2011-05-18T12:06:00.001-04:00

I can't even count how many times I've woken up over the past year up in New Hampshire craving breakfast tacos from an authentic Texas taqueria. And trying to replicate them in my own kitchen, while filling a temporary void, just doesn't come close to adequately cutting it.

So my morning taste buds have been in Heaven while I've been home on a 2-week visit, while I get my fill on breakfast tacos (and more breakfast tacos ... and more breakfast tacos ....).

This morning's offering -- bean and cheese on flour tortillas with pico de gallo and sour cream, and beef fajita with onion, cilantro and lime -- all from Casa de Leon on Long Point in west Houston.

¡Que Delicioso!

{ commencement cookies }

2011-05-13T18:32:00.001-04:00

We're home in Texas (yippee!) for my sister's graduation with a doctorate degree from Texas A&M University.

I made cookies for the occasion -- including beer, for those who don't like champagne.

Sugared shortbread with royal icing.

bloomin' awesome

2011-05-06T16:55:00.002-04:00

The tulips are blooming!

Through the snow. Through the ice. Through the long winter. The tulips in our front yard have finally awakened and decided to brighten my days ... and my yard.

Quick recap: Last October, Aidan and his grandmother spent an afternoon lovingly planting tulip bulbs for us to enjoy in the spring. But after a winter marked by record snowfall, and then a late and unexpected mini-blizzard in April, we sometimes doubted whether or not the young bulbs would make it.

They did. And they're here! And they're glorious.

{ cinco de mayo cookies }

2011-05-04T16:27:00.000-04:00

I made a big batch of color for the Boston Coast Guard Spouses' Association bake sale.

Tequila optional.

{ kennebunkport, maine }

2011-05-02T21:14:00.002-04:00

It seems rather fitting and somewhat appropriate to learn today of the death of Osama bin Laden, taken down by some of our nation's finest -- the U.S. Navy Seals.

Not only was today a perfect spring day, but also full of fresh memories from my weekend excursion to beautiful Kennebunkport, Maine -- the family vacation home of former Presidents Bush.

It was a special trip on its own merit, but even more so now, peppered with the knowledge that the most evil man in the world is no longer able to mastermind attacks against the innocent.

"We will not tire, we will not falter, we will not fail." -- George W. Bush

bow head

2011-04-22T12:54:00.002-04:00

I'm still trying to find my groove, as far as having a daughter. I'm so used to looking for fire trucks and toy trains when I'm shopping, and it's still a bit of a shock to me that I actually have a little lass for whom I can buy pretty, frilly, ruffly, girlie things.

Which is why it's so fabulous that a "Luxury Boutique" for hair bows exists -- yea for Bubbly Bows!

Sure, my little girl still has no hair, other than a few little soft blonde wispies on top. But look out world! She's going to have the most adorable head of bow-adorned hair once the time comes.

I've already purchased the crawfish. I mean, how could I not? What self-respecting little girl doesn't need a crawfish hair bow?

turning butter into beer

2011-04-20T20:19:00.002-04:00

... well, sorta.

Our next-door-neighbors invited us to a "garage" birthday party this weekend (their garage is pretty sweet, by the way) . I made the birthday boy (Dan) some cookies to chug, er, chew.

No flowers. No pink. No bunnies. No polka dots.

Just beer. And cookies.

:: waking up ::

2011-04-19T07:28:00.000-04:00

Although it's still chilly, it seems as though Spring has finally arrived to New England, and it's such a welcomed sight.

Here are some seasonal signs of the new season taken from around the yard.

I am however, still waiting for my tulips to rise and shine ....

{ polka dotted easter bunnies }

2011-04-16T15:44:00.000-04:00

hanging out on hampton beach

2011-04-15T13:15:00.000-04:00

easter cookies

2011-04-12T18:29:00.001-04:00

I put together a cookie basket for an auction ('The Easter Bunny is Coming to Breakfast in Hampton'), benefiting Aidan's preschool.

I wanted bright colors, not pastels, so I guess these aren't your traditional Easter cookies -- I also traded in chicks and bunnies and lambs for hearts and flowers (yes, the flowers are making a return/encore appearance).

But there are eggs. And there is a basket.

swingin'

2011-04-09T09:00:00.000-04:00

Paige's inaugural swing ride.

wii lads

2011-04-06T19:01:00.000-04:00

Aidan and his good buddy, Bryce, saving the world ... one mushroom at a time.

coast guard cookies

2011-04-05T14:22:00.004-04:00

Boring title, right?

However, if you knew how many times I've googled those same three words over the past few weeks, and how unsuccessful the results were, you'd appreciate the bluntness of that simple label -- Coast Guard cookies. Basically, no examples of USCG cookies can be found on the internet. Frustrating? Yes. Opportunity for creativity? Hell yes.

So from now on, any lost cookie-making soul on a quest for Coastie cookie ideas can now find at least some possibilities here in Lone Stars and Stripes-ville.

And here they are ... more 'Coast Guard cookies' for Ty and the MSST Boston crew.

reason to celebrate

2011-04-05T08:21:00.001-04:00

Pop the cork on the champagne.

I believe the end is near for the last measley patches of snow in our yard. With temperatures in the 40s and 50s forecasted for the entire week, I'd say it's meltage city, baby.

It's like a scene from Frosty the Snowman, without the hat and pipe.

lighthouse cookies

2011-04-03T18:56:00.001-04:00

My husband's unit is leaving for an extended (difficult) deployment in a few weeks, and I've been trying to come up with some Coast Guard-themed cookies to periodically send with him to work to share with his crew. Corny, I know. But who doesn't like a good cookie, especially after a long day of training?

So if you're a regular reader here in my little corner of the internet, look for more nautical/Coast Guard-themed cookies in the near future. To start things off, here's my first attempt at a lighthouse cookie.

Oh, and did you know when black gel coloring gets on your skin, it stains it purple? It's a royal mess. HA!

aglio e olio

2011-04-02T10:07:00.003-04:00

If I had to name my personal "go to" pasta dish, this would have to be it. I've made it more times than I can count, and I've never gotten tired of it. It's so easy to quickly prepare on a weeknight, and just as fun as an afternoon lunch with a glass of white wine on the weekend. It's light, delicious, and full of classic flavors.

Aglio e olio is a simple olive oil and garlic sauce. It's a timeless combination, and works great with just about any type of pasta; however, I prefer capellini or spaghettini. And most of the other ingredients needed for the recipe are probably already in your pantry. Again, simple! Of course (as always), add shrimp for some extra fun.

But I must mention that you've got to love garlic to enjoy this recipe -- I mean, you've got to really love garlic.

*Note: make sure to reserve about a cup of the cooked water before straining the pasta. It's an important step.

garlic galore!

Ingredients
2 3/4 teaspoons salt, divided
1 pound uncooked pasta (spaghettini or capellini)
4-5 tablespoons extra virgin olive oil
10-12 garlic cloves, thinly-sliced
1/2 cup chopped fresh Italian parsley
1/2 teaspoon crushed red pepper
1 1/2 cups grated Parmigiano-Reggiano cheese
1 lemon, juiced and zested

Preparation
Bring 6 quarts water and 2 teaspoons salt to a boil in a large stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until pasta is almost al dente, stirring occasionally. Drain pasta in a colander over a bowl, reserving 1 cup cooking water.

lemon zest

While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; cook 2 minutes or until fragrant or beginning to turn golden, stirring constantly. Remove from heat; stir in remaining 3/4 teaspoon salt, reserved 1 cup cooking water, parsley, lemon zest, red pepper, and cheese.

Add pasta to pan and pour in lemon juice; stir well. Return pan to medium heat; cook 1 minute or until pasta is al dente, tossing to coat.

Dish pasta into serving bowls, topped with additional cheese and a slice of lemon as garnish. Serve immediately.

Yields 8 servings

a tale of two [tulip] days

2011-04-01T15:19:00.013-04:00

Last fall, Aidan planted a slew of tulips with his Grandma Cathey, and we've been anxiously waiting all winter for the little guys to peek through. Well yesterday was the day -- bingo! Tulip City! Or at least, the early stages of Tulip City.

So we snapped some pictures in the sunshine of our budding buddies, and emailed them off to Oregon for Grandma Cathey to oooh and aaah over with us.

Fast-forward 24-hours.

This morning, April 1st no less, we woke up to a not-so-funny April Fool's joke -- our tulips were buried under about 8 inches of snow. What a cruel twist of natural fate.

However, this afternoon, reaching out from beneath the cold blanket that covered them last night, our persistent friends, the tulips, poked their little green arms out to say, "It's all good. We're still here."

Way to go, tulips! Keep up the good fight! We can't wait to see you bloom!

cheesy jalapeño breakfast casserole

2011-03-31T12:51:00.011-04:00

I stumbled upon this recipe on one of my favorite blogs, the Homesick Texan, and decided to give it a whirl when my mom and sister were visiting last week. I tweaked it some, and can absolutely see it becoming a breakfast-time staple in our house. Everyone loved it!

My only complaint is that I actually wish I'd doubled the recipe -- I could've eaten on it for days and days.

It's a perfect (fast & easy) dish for entertaining out-of-town guests, and would be an absolutely super addition to any brunch.

Ingredients

4 large eggs
1/4 cup all-purpose flour
1 1/2 teaspoon dry mustard
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup cottage cheese
1 cup shredded Monterrey Jack cheese (4 ounces)
1 cup shredded sharp cheddar cheese (4 ounces)
1 Roma/plum tomato, seeded and cubed
1/2 cup chopped cilantro
1/4 cup unsalted butter, room temperature
2 jalapeños, stems and seeds removed, diced
sour cream, tomatoes, avocado (topped with lime juice), and fresh cilantro, for serving

Preparation

Preheat oven to 350 degrees. Using non-stick cooking spray, lightly grease an 8x8 casserole dish.
In a large bowl, beat the eggs. Stir in flour, dry mustard, baking powder and salt.
Add the cottage cheese, Monterrey Jack cheese, cheddar cheese, butter, jalapeños, tomatoes, and cilantro; mix.
Pour the eggs into the casserole dish, and bake for 35-40 minutes, or until the top is lightly browned and the center is firm.
Serve warm topped with a dollop of sour cream, chopped tomatoes, cubed avocado with a squeeze of fresh lime juice, and a sprinkle of fresh cilantro.

Yields 4-6 servings

creamy lobster and shrimp enchiladas

2011-03-30T10:13:00.012-04:00

Let me just start out by saying upfront that this is one of the yummiest enchilada recipes I've ever eaten. And believe me -- this Texas girl has had a lot of enchiladas!

The lobster is pricey, but very much worth the extra sacrifice, although crab meat would make an easy substitution (but go for the lobster!). It's a meal that's outstanding for a casual lunch with friends, or dressed up for dinner with company. And the recipe is so simple, you'll want to make again and again ... I promise. Delicious!

Ingredients

1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1/2 cup salsa verde (I prefer the added kick of jalapeño to tomatillo for this recipe)
1/8 teaspoon salt
1 cup (8 ounces) ricotta cheese
1 1/2 pounds small shrimp, cooked, peeled and deveined; cut vertically, so as to retain shrimp shape, but in bite-size pieces
1/2 cup cooked lobster meat, cubed into bite-size pieces
2 1/2 cups (6 ounces) shredded Monterrey Jack cheese
1 can (4 ounces) chopped green chilies
1 lime, juiced
1/2 cup fresh cilantro, chopped
2 teaspoons cayenne pepper
12 flour tortillas (7 inches)
extra sour cream, cilantro and lime, for garnish (optional)

Preparation

In a saucepan over low heat, melt butter; stir in flour until smooth. Gradually stir in broth and soup until blended. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir in sour cream, salsa, cayenne pepper and salt; set aside.
Place ricotta cheese in a blender; cover and process until smooth. Add lime juice and transfer to a bowl; add the [vertically-cut] shrimp, lobster, 1 1/2 cups of the Monterrey Jack cheese, chilies and cilantro; mix with large spoon.
Spread 3/4 cup sauce in a greased 13-in. x 9-in. baking dish. Place about 1/3 cup seafood mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with the remaining sauce and cheese.
Bake, uncovered, at 350° for 35-40 minutes or until heated through.
Serve topped with a dollop of sour cream, chopped cilantro, and a wedge of lime. Perfect with cilantro rice.
Yield: 6 servings

local color

2011-03-29T09:56:00.026-04:00

Quietly tucked away on a back road in Exeter, NH is a nursery that I've been dying to stop at ever since we moved here. It's a place where I could spend hours, and totally lose track of time.

Last summer, it was full of geraniums, hydrangeas, and stars and stripes bunting. In the fall, it overflowed with pumpkins, scarecrows, and Indian corn. At Christmas time, it gloriously displayed fresh wreaths, bright poinsettias and twinkly lights. And now that it's spring time, I was simply unable to resist it's charms anymore.

Churchill's Gardens is currently bursting with color. And on a sunny day, it's completely intoxicating.

{ candy land }

2011-03-28T16:05:00.013-04:00

You know those Lindor chocolate truffles by Lindt that sit in bins at the desk at Barnes & Noble and such? The tiny little chocolate globes wrapped in colored foil and filled with soft, whipped chocolate?

Well, as luck (?) would have it, there's a Lindt outlet store about 7 miles from my house. I'm still not sure whether it's a curse or a blessing, but there it sits, on a little corner in Exeter, New Hampshire.

One of their number one customers, despite the fact that she lives in a different time zone, is my sweet mother. And on her most recent visit, when she requested that we "stop in" to the Lindt shop, I was rightfully concerned.

The woman bought out the store.

In all fairness to any red-blooded, living, breathing homosapien (my mother, in particular), it's mighty hard to resist -- the store is a chocolate-lover's dream. Aisle upon aisle and bin upon bin of those pretty little foil treats, priced obscenely low, are begging to be purchased and enjoyed; however, leaving with so many that one is unable to take even 1/4 of them home on the plane is a bit excessive, even for my Costco-junkie, bulk-minded mother.

But she did.

And my house is now full of chocolate.

portsmouth park

2011-03-27T08:10:00.008-04:00

The only adjective that comes to mind when describing our outing in Portsmouth yesterday is cold. I could actually throw in fun, sunny, beautiful, and bright, but in the end, cold overshadows all.

There's a great little dog park at South Mill Pond in Portsmouth, NH where we're able to take Daisy and Pepper for a taste of freedom and some mingling time with other canines. And right next to the dog park is a little playground that Aidan adores. Yesterday, while Aunt Beverly is here visiting from College Station, TX, he specifically requested a trip to his favorite park, so off we went.

I'm glad I bundled him up. But, truth be told, the wind still found a way to seep into our bones. My mom, who is currently visiting from Houston, chickened out on us and stayed in the car with Baby Paige. Have I mentioned that it was cold?

Spring time in New Hampshire is a whole other beast, as compared to spring time in Texas.

Another day. Another adventure.

lobster benedict

2011-03-26T07:52:00.007-04:00

One of the great things about living in New England is the abundance of lobster available to enjoy -- I never get tired of it, and could eat lobster pretty much any way. Oooh! That actually sounds like a delicious plan! I might have to explore the idea ....

Anyway, I had some leftover lobster meat from dinner the other night, and obviously didn't want to let it go to waste. So I whipped up some eggs Benedict, with the traditional English muffin, poached egg and Hollandaise sauce. But instead of Canadian bacon, I opted for lobster. The result was a perfect breakfast.

I'm betting shrimp would be good too -- a fabulous brunch item, I'd say.

I love those red crustaceans with the big claws.

gray day, bright cookies

2011-03-21T20:25:00.012-04:00

Spring teased us for a few days with blue skies and sunshine; today however, the clouds moved back in with a vengeance, complete with snow, cold, and a none-too-subtle reminder that winter is still ultimately in charge this far north.

So I decided to give the rotten weather the proverbial middle finger and bake the brightest cookies possible.

Aunt Beverly and Grandma (my sister [the good doctor] and my mom) are coming for a quick visit on Wednesday, and I wanted to make something sweet for those late night munchies or early morning nibbles. Aidan suggested fire truck cookies, but I was able to convince him that spring flowers were the way to go.

They're colorful. They're yummy. And they absolutely scream spring.

Take that, crappy weather.