You know, the day when everyone walks around with ashes on their forehead and from a distance you just think that person has a bruise or forgot to wipe the dirt off their head after rummaging around in the garden. Ok, I realize that Ash Wednesday was technically yesterday, but I didn't get a chance to post, so I'm doing it now.
I am Methodist, which means that I do not follow the traditional Lent activities and I definitely do not have ash on my forehead on Ash Wednesday. However, since I was little I always chose to give something up - or add something to my life that I normally would not do - during Lent. I liked the camaraderie of giving something up during Lent - there was accountability and somehow it made it easier to follow through (with of course the occasional slip up).
Well this year Ash Wednesday (the kickoff of Lent) came and went before I realized it. So it is now the second day of Lent and I have not figured out what I would like to give up or add to my life this year. It really must be something reasonable because I want to succeed - I don't like feeling like a failure. Granted, I don't think anyone actually ever chooses to be a failure; it just sometimes happens. You don't wake up one day and say "I think I want to fail today." Nope. It just doesn't happen. But I do like to negotiate the odds as much as I can in my favor so that I do not fail. Basically, stack the deck if you will. Yah, Vegas doesn't like me. So, since Lent falls during session, it is very hard for me to pinpoint something that I can do without failing. For example:
A. I can't say I will workout at least 4 days a week. Because it just won't happen. Not during session.
B. I can't say I won't eat out except 1 night a week. Because during session I end up eating out for dinner almost every single night of the week. When you have to work until 10, 11, 12 o'clock at night, it's too hard to go home, eat a descent dinner, and then come back to work. So we usually order out and eat at our desks.
C. I can't give up diet soda or coffee. Again, during session these are my life-savers. They keep me alive and functioning when I'm so exhausted I can't think straight.
So, what, praytell should I give up?? Any suggestions?? I seriously need some help here. So please feel free to leave me a comment and tell me what YOU are giving up or doing for Lent (if you are chosing to follow it at all). And maybe that will spark some ideas for me. And if nothing else, it could be entertaining!
Thursday, February 26, 2009
Tuesday, February 24, 2009
Remember the poll?
Seriously people! I need help here! And three little votes does not help me make the grand decision on where to go on vacation. Throw me a bone people!!!! Go to the bottom of this page and vote, vote, vote!!!
Thank you!
Thank you!
Saturday, February 21, 2009
A random Friday night
We recently splurged on ourselves and bought a ton . . . and I do mean a TON! . . . of items from Omaha Steaks. I can't even remember all that we ordered. Let's see if I can recall:
4 Pork Chops
2 Stuffed Sole Fillets
8 Gourmet Franks (their fancy way of saying hot dogs)
6-8 Burger Patties
4 Top Sirloin Steaks
4 Filets
1 Box of Au Gratin Potatoes
Needless to say, we have enough to feed an army and no more room in the freezer. But it was a good deal!
So one Friday night we decided to make steaks. Nothing fancy here folks. So I won't bother with a recipe. But I'll post some photos. The steaks were fabulous - Jeremy makes the best steak of anyone I know! And then we made some yummy mango Sgroppinis. They topped off the night!
4 Pork Chops
2 Stuffed Sole Fillets
8 Gourmet Franks (their fancy way of saying hot dogs)
6-8 Burger Patties
4 Top Sirloin Steaks
4 Filets
1 Box of Au Gratin Potatoes
Needless to say, we have enough to feed an army and no more room in the freezer. But it was a good deal!
So one Friday night we decided to make steaks. Nothing fancy here folks. So I won't bother with a recipe. But I'll post some photos. The steaks were fabulous - Jeremy makes the best steak of anyone I know! And then we made some yummy mango Sgroppinis. They topped off the night!
Andrew's 228 Copycat
Most of my friends know that Andrew's 228 is my favorite restaurant in Tallahassee. Ok, so it may be tied for #1 with Masa, but the point is that it is up there. I absolutely love 228! Go ahead, check out the menu. My love for 228 grew immensely the night I tried their Chicken Marsala. It was this wonderful, savory dish with stuffed Chicken Marsala (with a spinach concoction I have yet to reproduce) on a bed of creamy risotto with cremini mushrooms and asparagus. Oh, it makes my mouth water just thinking about it! Pair that with the delicious wedge salad (yes, I do realize that iceberg lettuce really has no real nutritional value, but this salad is to die for) and you have a delectable meal! And if you want to go all out and get an appetizer as well . . . Mmmmm, they have this gorgonzola cheesecake which is to die for. Gogonzola cheesecake you say? Yes, I admit I had my doubts at first. I imagined cheesecake . . . with gorgonzola cheese. And let me tell you, I was not imagining something appetizing. But one bite later and I was in love. It's an entirely exotic experience in your mouth. Nothing like you can imagine! You must go out on a limb and try it sometime (as long as you like gorgonzola cheese that is). Another wonderful appetizer is their shrimp and lobster escargot. It is sinful! All that yummy butter sauce with perfectly cooked shrimp and lobster to soak it up with . . . and if you so desire, you can soak up the remaining butter with select breads from the bread basket. By the time I am through with all of this yumminess, I have absolutely no room for dessert, which actually works out well because dessert is the only thing I have not found something I'm in love with at 288. Don't cry, it's ok. I'm more of a carb person than a sweet person, so I would rather fill my tummy with those items mentioned above rather than dessert. And of course, I always have one (ok, a few) of their delicious $6 martinis. I am totally craving 228 right now. I can't wait to go again! Jeremy owes me a trip he said because 228 was going to be part of our Valentine's Day Extravaganza! Until then . . .
But, I have gotten off track! So one night I decided I would see if I could recreate this wonderful entree I love so much. I already had a recipe for chicken marsala and for risotto. Why not combine them? And that is what I did! With a few tweaks of course!
I made the chicken marsala the same way as I did before. But with the risotto I used Marsala wine instead of white wine. And I didn't use shredded chicken or peas either. Ok, starting from the beginning, I heated my pan with some olive oil. Then I added some asparagus, cleaned and trimmed into about 1 inch pieces. I put the asparagus into the oil and heat until softer, but still with a nice crunch, just a few minutes. I then removed the asparagus from the pan and set aside. Then I used the same pan to make my risotto recipe. I followed the risotto recipe, with the exceptions I mentioned previously. After the risotto was done I folded the asparagus back into it and added some fresh spinach. Just a handful or two, depending on how much you want. The heat of the risotto will wilt the spinach in a few minutes. Then I just put the marala-asparagus-spinach-risotto onto a plate and topped with my chicken marsala. It was divine!! It was a perfect substitute for 228. It had all of the ingredients, if only arranged a tad differently (at 228 the spinach is stuffed in the chicken with some cheese I think). But it was PERFECT! A great dish to make when we can't afford or don't have the time to go out. The only thing that I'd love to do differently is use cremini mushrooms - like both the recipe calls for and 228 actually uses. But I can't find any at Publix and I never take the time to go to Fresh Market or New Leaf Market where they are probably sold. But one day I will! Anyway, I highly recommend this dish! Your tastebuds will love you!
But, I have gotten off track! So one night I decided I would see if I could recreate this wonderful entree I love so much. I already had a recipe for chicken marsala and for risotto. Why not combine them? And that is what I did! With a few tweaks of course!
I made the chicken marsala the same way as I did before. But with the risotto I used Marsala wine instead of white wine. And I didn't use shredded chicken or peas either. Ok, starting from the beginning, I heated my pan with some olive oil. Then I added some asparagus, cleaned and trimmed into about 1 inch pieces. I put the asparagus into the oil and heat until softer, but still with a nice crunch, just a few minutes. I then removed the asparagus from the pan and set aside. Then I used the same pan to make my risotto recipe. I followed the risotto recipe, with the exceptions I mentioned previously. After the risotto was done I folded the asparagus back into it and added some fresh spinach. Just a handful or two, depending on how much you want. The heat of the risotto will wilt the spinach in a few minutes. Then I just put the marala-asparagus-spinach-risotto onto a plate and topped with my chicken marsala. It was divine!! It was a perfect substitute for 228. It had all of the ingredients, if only arranged a tad differently (at 228 the spinach is stuffed in the chicken with some cheese I think). But it was PERFECT! A great dish to make when we can't afford or don't have the time to go out. The only thing that I'd love to do differently is use cremini mushrooms - like both the recipe calls for and 228 actually uses. But I can't find any at Publix and I never take the time to go to Fresh Market or New Leaf Market where they are probably sold. But one day I will! Anyway, I highly recommend this dish! Your tastebuds will love you!
Chicken Carbonara
Well, I have somehow misplaced my recipe for this! I don't know how that happened. I will continue to look for it. But I want to go ahead and post the photos since I am actually blogging from home for once. I apologize for the lack of the recipe. That will be remedied shortly.
Overall, this recipe did not impress me that much. It was good. But not something I'd rave about.
****UPDATE: I found the recipe. Here ya go:
Spaghetti Carbonara
(source: The Pioneer Woman Cooks)
Ingredients
1 lb spaghetti or other thin pasta
4 eggs
1 lb bacon
1 1/2 cups parmesan cheese
8-12 cloves of garlic, sliced or chopped
1 large onion, chopped
1 cup chicken stock
1 cup white wine
1/2 stick of butter
1 handful of parsley
1-2 tbsp fresh ground black pepper
Preparation
First, slice up the bacon in to pieces about an inch thick. Then toss them into a heated stainless steel pan. Cook until browned and crisp.
While the bacon cooks, put on water to boil for the pasta and add the pasta once the water has reached a rolling boil and cook to al dente. When the bacon is cooked, remove from the pan with a slotted spoon, leaving the renderings. Cook the chopped onion in the renderings for a few minutes and then add the garlic.
Once the onion and garlic have cooked for a few minutes, remove from the pan with a slotted spoon. Discard the leftover renderings. Place the pan back on high heat until it starts to smoke a little. Then pour in the white wine and deglaze the pan. Add one cup of chicken stock. Return bacon, onion, and garlic to the pan and let simmer over medium heat.
Crack four eggs into a large bowl. Chop up most of the parsley and add it to the bowl along with most of the parmesan cheese. Mix well with a fork.
Drain the water from the pasta and add the very hot pasta to the egg mixture. The heat from the pasta will partially cook the eggs. Then add the bacon mixture and toss to combine. Finally, throw a 1/2 stick of butter in. Pepper to taste. Garnish with parsley and parmesan cheese and serve immediately.
The reason I was iffy on this recipe is the uncooked eggs part. That really bothered me - even if the hot pasta is supposed to "cook" them. I don't know, but it freaked me out. So it was hard for me to overcome that and enjoy the meal.
Overall, this recipe did not impress me that much. It was good. But not something I'd rave about.
****UPDATE: I found the recipe. Here ya go:
Spaghetti Carbonara
(source: The Pioneer Woman Cooks)
Ingredients
1 lb spaghetti or other thin pasta
4 eggs
1 lb bacon
1 1/2 cups parmesan cheese
8-12 cloves of garlic, sliced or chopped
1 large onion, chopped
1 cup chicken stock
1 cup white wine
1/2 stick of butter
1 handful of parsley
1-2 tbsp fresh ground black pepper
Preparation
First, slice up the bacon in to pieces about an inch thick. Then toss them into a heated stainless steel pan. Cook until browned and crisp.
While the bacon cooks, put on water to boil for the pasta and add the pasta once the water has reached a rolling boil and cook to al dente. When the bacon is cooked, remove from the pan with a slotted spoon, leaving the renderings. Cook the chopped onion in the renderings for a few minutes and then add the garlic.
Once the onion and garlic have cooked for a few minutes, remove from the pan with a slotted spoon. Discard the leftover renderings. Place the pan back on high heat until it starts to smoke a little. Then pour in the white wine and deglaze the pan. Add one cup of chicken stock. Return bacon, onion, and garlic to the pan and let simmer over medium heat.
Crack four eggs into a large bowl. Chop up most of the parsley and add it to the bowl along with most of the parmesan cheese. Mix well with a fork.
Drain the water from the pasta and add the very hot pasta to the egg mixture. The heat from the pasta will partially cook the eggs. Then add the bacon mixture and toss to combine. Finally, throw a 1/2 stick of butter in. Pepper to taste. Garnish with parsley and parmesan cheese and serve immediately.
The reason I was iffy on this recipe is the uncooked eggs part. That really bothered me - even if the hot pasta is supposed to "cook" them. I don't know, but it freaked me out. So it was hard for me to overcome that and enjoy the meal.
Veal Piccata with Angel Hair Pasta
Oh My Gosh! This recipe is AWESOME! I absolutely love it!!! It is something different from an everyday chicken dish. Although I'm sure you could substitute chicken for veal if you really wanted to. But honestly, you can't even tell that it is veal. And I am not one to try new kinds of meats honestly. So take it from me that you just have to give this one a try!
Veal Piccata with Angel Hair and Parmigiana-Reggiano
Makes 4 servings (the way I made it, it really only makes 2 servings)
Ingredients:
1/2 pound angel hair pasta (I just estimate how much pasta I need)
4 tablespoons EVOO
2 1/2 teaspoons salt
1 3/4 teaspoons freshly ground black pepper
3 tablespoons plus 1 teaspoon chopped parsley leaves (I've made this with dried parsley and fresh. Both are good. If using dry, use less than called for)
2 teaspoons chopped fresh basil leaves (I've only used dried basil but it's still delicious)
2 tablespoons freshly grated Parmigiana-Reggiano
1 cup all purpose flour
8 (2 1/2 to 3 oz) veal medallions, pounded 1/4 inch thick (I have never found veal medallions at Publix. The only veal I've found is for veal scallapini, so it's very thin already. But only 2 pieces come in a package, hence, why my version only makes 2 servings)
3 tablespoons unsalted butter
1/2 cup dry white wine
1/4 cup chicken stock or low sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
2 teaspoons minced garlic
Directions:
1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 4 minutes. Drain in colander and return to pot.
2. Add 2 tablespoons EVOO, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons parsley, basil, and the cheese to coat. Cover to keep warm.
3. Meanwhile, combine the flour with 1 teaspoon of salt and 1 teaspoon pepper in shallow bowl.
4. Lightly season both sides of veal with 1/8 teaspoon salt and pinch of pepper. One at a time, dredge the veal in the seasoned flour, shaking to remove excess.
5. Heat the remaining 2 tablespoons of oil and melt 1 tablespoon butter in large skillet or saute pan over medium-high heat. Add the veal in batches and cook until golden brown and just cooked through, 1 to 1 1/2 minutes per side. Drain on paper towls and set aside.
6. Add the wine to the juices remaining in pan and bring to a boil, sitrring to deglaze the pan, and cok until the wine is reduced by half, 2 to 3 minutes. Add the chicken stock, lemon juice, capers, and garlic and return to a boil, stirring, until the mixture is thickened, about 4 minutes.
7. Stir in the remaining 2 tablespoons butter and 1 tablespoon parsley. When butter is melted, return veal to the pan and cook until heated through, about 1 minute.
8. To serve, divide pasta among plates and arrange veal on top. Spoon the sauce over the veal and garnish with remaining parsley. (I also garnished with some more cheese!)
Yummy!!! I'm telling you, this is fabulous. Try it for guests sometime. I guarantee they won't be disapointed!
Veal Piccata with Angel Hair and Parmigiana-Reggiano
Makes 4 servings (the way I made it, it really only makes 2 servings)
Ingredients:
1/2 pound angel hair pasta (I just estimate how much pasta I need)
4 tablespoons EVOO
2 1/2 teaspoons salt
1 3/4 teaspoons freshly ground black pepper
3 tablespoons plus 1 teaspoon chopped parsley leaves (I've made this with dried parsley and fresh. Both are good. If using dry, use less than called for)
2 teaspoons chopped fresh basil leaves (I've only used dried basil but it's still delicious)
2 tablespoons freshly grated Parmigiana-Reggiano
1 cup all purpose flour
8 (2 1/2 to 3 oz) veal medallions, pounded 1/4 inch thick (I have never found veal medallions at Publix. The only veal I've found is for veal scallapini, so it's very thin already. But only 2 pieces come in a package, hence, why my version only makes 2 servings)
3 tablespoons unsalted butter
1/2 cup dry white wine
1/4 cup chicken stock or low sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons capers, drained
2 teaspoons minced garlic
Directions:
1. Bring a large pot of salted water to boil. Add pasta and cook until al dente, about 4 minutes. Drain in colander and return to pot.
2. Add 2 tablespoons EVOO, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons parsley, basil, and the cheese to coat. Cover to keep warm.
3. Meanwhile, combine the flour with 1 teaspoon of salt and 1 teaspoon pepper in shallow bowl.
4. Lightly season both sides of veal with 1/8 teaspoon salt and pinch of pepper. One at a time, dredge the veal in the seasoned flour, shaking to remove excess.
5. Heat the remaining 2 tablespoons of oil and melt 1 tablespoon butter in large skillet or saute pan over medium-high heat. Add the veal in batches and cook until golden brown and just cooked through, 1 to 1 1/2 minutes per side. Drain on paper towls and set aside.
6. Add the wine to the juices remaining in pan and bring to a boil, sitrring to deglaze the pan, and cok until the wine is reduced by half, 2 to 3 minutes. Add the chicken stock, lemon juice, capers, and garlic and return to a boil, stirring, until the mixture is thickened, about 4 minutes.
7. Stir in the remaining 2 tablespoons butter and 1 tablespoon parsley. When butter is melted, return veal to the pan and cook until heated through, about 1 minute.
8. To serve, divide pasta among plates and arrange veal on top. Spoon the sauce over the veal and garnish with remaining parsley. (I also garnished with some more cheese!)
Yummy!!! I'm telling you, this is fabulous. Try it for guests sometime. I guarantee they won't be disapointed!
Honey Chicken, Vanilla Rice, and Brussel Sprouts
This is one of those recipes that I didn't follow directly (once again). But it still turned out very good. Except for the brussel sprouts. I wasn't a huge fan. Don't know if I'll try those again. In all actuality, I didn't "make" the brussel sprouts; I bought one of those Blue Robin whats-it-called frozen things that you place in the microwave for 5 minutes. They have some very yummy combinations, but I don't think brussel sprouts are my cup of tea.
Honey Chicken
Ingredients:
1/4 cup ginger spice paste (I couldn't find this, so I used my ground ginger spice. Obviously I didn't use a 1/4 cup. I don't remember how much I used, but I think I just sprinkled some in the bowl.)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 1 /2 pounds boneless, skinless chicken breasts
1 tablespoon canola oil (I used olive oil)
1/4 cup honey
Directions:
1. Combine ginger paste, salt, and pepper in medium bowl. Place flour on plate; dip chicken in flour until coated and shake off excess. Dip chicken in ginger mixture, coating both sides. Preheat large saute pan on medium-high 2-3 minutes.
2. Place oil in pan; swirl to coat. Add chicken; cook 3-4 minutes on each side or until golden.
3. Reduce heat to medium; cover and cook 5-7 minutes or until internal temp reaches 165 degrees.
4. Slice chicken and drizzle with honey. Serve.
Vanilla Rice
Ingredients:
1 teaspoon canola oil (used Olive Oil)
1 cup basmati rice
1 3/4 cups water
2 teaspoons sugar
1/2 teaspoon pure vanilla extract
Directions:
1. Preheat medium saucepan on medium-high 2-3 minutes. Place oil in pan; swirl to coat. Add rice and cook 1-2 minutes or until rice is coated and thoroughly heated.
2. Stir in water, sugar, and vanilla. Bring to a boil; cover and cook 1 minute, stirring often.
3. Reduce heat to lowest setting and cook 2 minutes (do not sir or remove cover during cooking). Fluff rice with fork and serve.
Honey Chicken
Ingredients:
1/4 cup ginger spice paste (I couldn't find this, so I used my ground ginger spice. Obviously I didn't use a 1/4 cup. I don't remember how much I used, but I think I just sprinkled some in the bowl.)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1 1 /2 pounds boneless, skinless chicken breasts
1 tablespoon canola oil (I used olive oil)
1/4 cup honey
Directions:
1. Combine ginger paste, salt, and pepper in medium bowl. Place flour on plate; dip chicken in flour until coated and shake off excess. Dip chicken in ginger mixture, coating both sides. Preheat large saute pan on medium-high 2-3 minutes.
2. Place oil in pan; swirl to coat. Add chicken; cook 3-4 minutes on each side or until golden.
3. Reduce heat to medium; cover and cook 5-7 minutes or until internal temp reaches 165 degrees.
4. Slice chicken and drizzle with honey. Serve.
Vanilla Rice
Ingredients:
1 teaspoon canola oil (used Olive Oil)
1 cup basmati rice
1 3/4 cups water
2 teaspoons sugar
1/2 teaspoon pure vanilla extract
Directions:
1. Preheat medium saucepan on medium-high 2-3 minutes. Place oil in pan; swirl to coat. Add rice and cook 1-2 minutes or until rice is coated and thoroughly heated.
2. Stir in water, sugar, and vanilla. Bring to a boil; cover and cook 1 minute, stirring often.
3. Reduce heat to lowest setting and cook 2 minutes (do not sir or remove cover during cooking). Fluff rice with fork and serve.
Friday, February 20, 2009
Poll Time
I've decided to throw caution to the wind and plan a European vacation for this summer . . . well, more likely fall. I'm thinking we would go in September or October. But because neither Jeremy nor I have ever been to any country in Europe we are having difficulty picking a location. Decisions, decisions. Everyone knows I am horrible with decisions. Jeremy always tells me I can't commit. And my response is "I made the biggest committment of all: I married you! So I think one committment in my lifetime is enough." Hence, I appear to never be able to make a decision on my own.
Now money is not flowing freely at our home (unfortunately!), so as much as I'd like to take 2 weeks and travel to several locations it just won't be possible. I have a feeling we will be going for 7 days . . . maybe up to 10 days if we can find a way to do it cheaply enough. So, we are looking at only one or two locations, depending on if they are close enough together to travel in no more than a day's time. We have thrown out several ideas, but can't seem to settle on one. So I'm going to conduct a poll. I will let YOU tell me where YOU think we should go. Sounds like fun doesn't it?! Here we go: please direct your attention to the bottom of this blog, where you will find a poll. I apologize for the poll not being directly in this post - I had trouble figuring out how to do that. Hey! Give me a break, I'm still learning all this blogging stuff!
**Disclaimer: I am in no way obligated to choose the winning location as our vacation. So please don't be offended if I don't. But, I promise to take a serious look at the winning location before making my final decision. And if you don't like any of the options, please leave me a comment to this post and give your choice!
Now money is not flowing freely at our home (unfortunately!), so as much as I'd like to take 2 weeks and travel to several locations it just won't be possible. I have a feeling we will be going for 7 days . . . maybe up to 10 days if we can find a way to do it cheaply enough. So, we are looking at only one or two locations, depending on if they are close enough together to travel in no more than a day's time. We have thrown out several ideas, but can't seem to settle on one. So I'm going to conduct a poll. I will let YOU tell me where YOU think we should go. Sounds like fun doesn't it?! Here we go: please direct your attention to the bottom of this blog, where you will find a poll. I apologize for the poll not being directly in this post - I had trouble figuring out how to do that. Hey! Give me a break, I'm still learning all this blogging stuff!
**Disclaimer: I am in no way obligated to choose the winning location as our vacation. So please don't be offended if I don't. But, I promise to take a serious look at the winning location before making my final decision. And if you don't like any of the options, please leave me a comment to this post and give your choice!
Thursday, February 19, 2009
In memory of a wonderful woman
I have had a hectic and exhausting week. Last Thursday I headed out to California to be with my grandma. When I got to the hospital, my grandma was on a feeding tube and this breathing device that removes the CO2 from her heart because her heart wasn't working properly to do it itself. That afternoon they took her off both of these things because my grandma had been a firm believer of not living on things like this. And I tend to agree. I really don't want my loved ones to prolong my life solely because they are too selfish to let me go. Plus, if they waste all that money keeping me alive on life support how on earth will they pay for my big "going away" party?! Oh yes, I want there to be lots of laughter and fun stories and drinking - of course drinking - after I pass on. Celebrate me as I was, not as I became. Ok, sorry for the dialogue, but I have to find a way to make some fun at a time like this.
Back to the main point. So basically it was a waiting game at that point. Without those things we knew she would not make it. So we just sat around the hospital all day and night - although I got out of night duty because of how busy I am at work and I can't afford to get sick - so Thursday and Friday was spent at the hospital. Saturday morning we were there too. I did manage to call Jeremy before we headed to the hospital to wish him a Happy Valentine's Day! And then I told him where he could find his surprise. It literally had been under his nose, but thankfully he was oblivious, so it remained a surprised. If you know me well you know that I LOVE cards and have trouble picking just one. So I normally end up with at least two (but have been known to give 3 at times). So I have a nice funny card for him with wonderful "coupons" he can use at a later date. And then of course the romantic one that tells him he is the love of my life and how lucky I am to have him. (All true of course!) And since we normally don't celebrate Valentine's Day, I didn't get him a major gift; just a small token to let him know I was thinking of him and that he is my SWEETheart. Personalized M&Ms baby! Yup, a bag of red and pink M&Ms with "I Love You!" and "You're Mine!" on them. Fun, fun! He thoroughly enjoyed them.
Ok, I got off track again. Around noon the doctors decided to move her to another floor of the hospital since she didn't need as much care. So we went in one elevator and she was in another and when we got to the 6th floor (from the 4th) she had stopped breathing and she was gone. In a way it was ironic because my mom had just said that morning that maybe she wanted to die alone and since someone was always with her - day and night - she didn't have that opportunity until the elevator. I like to think that my grandpa was calling his sweetheart home to him on Valentine's Day and that they got to spend the holiday together again. That's the romantic in me. And, also, it's me trying to be positive. (Remember my New Year's Goals?)
It's been very hard on everyone, but we tell ourselves she's no longer suffering and she is in a better place. And she had her immediate family with her: my mom, my aunt, my uncles, my cousin, and me. It was wonderful we all were able to be by her side and say our goodbyes. And, by the grace of God, my grandma did "wake up" enough once to tell us all that she loved us very much and I was able to tell her that I loved her too.
Sorry for the downer post. I'll try to make the next one a happy one! But, my grandma was a very special woman in my life and I felt like I should honor her here.
I already posted one of my favorite photos of my grandma in my previous post. Here are a few more:
Grandma and Jeremy before our wedding.
Grandma was the Dancing Queen!
Summer 2008.
Summer 2008: mom, grandma, and me.
Grandma's Vineyard.
***I apologize for the lack of spacing between paragraphs. I literally have edited this post 10 times and when I go to publish it, the spaces suddenly disappear. ARGH! So, if you have a problem with it, please take it up with Blogger, because they have MAJOR issues I think. I mean, when you input a photo it should go to where your cursor is -- NOT all stacked up at the top of the page messing up your spacing. Anyway, I apologize for Blogger's crappy workmanship.
Wednesday, February 11, 2009
Circle of Love
I am heading to California tomorrow so I may be a tad out of touch. I, of course, will have my phone, which does allow me to access email, texts, and yes, Facebook. So please keep in touch. I will be in California Thursday thru Monday visiting my grandma. I found out over the weekend that she was put in the hospital with pulmonary something-or-other, aka, her heart isn't pumping properly, and she has fluid in her lungs. Since she is 94 years old, the doctors say there isn't much they can do except make her comfortable. So I am heading out there to see her and I am praying that she holds on until I get there. On the bright side, my mom did say that yesterday she was doing a tad better. So that is good news.
This, obviously, is my California grandma - my mom's mom. And anyone who has known me for awhile knows that I truly adore her. I grew up traveling the country with my California grandparents in their motor home (you know, the old ones - where my grandpa had to actually go out and level the motor home on his own; it wasn't automatic). Because of them, I have been able to visit every state in the United States except like 3 I think. I have so many wonderful memories that involve my grandma: Ringo, the Pomeranian who had the same hair color as me; learning to play cards; learning to play Mexican Train; driving through Kansas, waiting for a tornado to lift us up like Dorothy; getting dolled up for Eastern Star events..... the list is long and would be longer except for the fact that I seem to have a horrible memory and forget things easily. But I know they are there in the back of my head. Here is one of my favorite memories of all time:
Isn't she just adorable?
Anyway, I am off to see this wonderful woman who has lived a long and grand life! I really appreciate everyone's thoughts and prayers. Thank you!
This, obviously, is my California grandma - my mom's mom. And anyone who has known me for awhile knows that I truly adore her. I grew up traveling the country with my California grandparents in their motor home (you know, the old ones - where my grandpa had to actually go out and level the motor home on his own; it wasn't automatic). Because of them, I have been able to visit every state in the United States except like 3 I think. I have so many wonderful memories that involve my grandma: Ringo, the Pomeranian who had the same hair color as me; learning to play cards; learning to play Mexican Train; driving through Kansas, waiting for a tornado to lift us up like Dorothy; getting dolled up for Eastern Star events..... the list is long and would be longer except for the fact that I seem to have a horrible memory and forget things easily. But I know they are there in the back of my head. Here is one of my favorite memories of all time:
Isn't she just adorable?
Anyway, I am off to see this wonderful woman who has lived a long and grand life! I really appreciate everyone's thoughts and prayers. Thank you!
Friday, February 6, 2009
Go to hell Tennessee!
As an Alabama fan, I loathe the University of Tennessee. I mean, L.O.A.T.H.E. Everyone thinks that Auburn is Alabama's biggest rival, but in reality it is Tennessee. The Alabama/Tennessee rivalry has been going on much longer than Alabama/Auburn. So while we dislike Auburn as well, Tennessee is our arch nemesis. Just the mention of Tennessee makes me want to punch something ... or someone (preferably someone wearing something that says UT on it). I mean, creamsicle orange actually makes me throw up a little in my mouth. Seriously people, NO ONE looks good in that color! Why can't they see that?!? Well, it is true that nothing sucks like a big orange. And did you realize that you can't spell slut without UT? Ok, ok, I know. That's wrong and mean-spirited. I mean, I shouldn't offend the University of Tampa or University of Texas that way. We wouldn't want to lump them in with those creamsicle-loving, donut-eating Tennessee fans.
Speaking of Phil Fulmer, at first I didn't know what to do when he announced he was leaving. Who will we joke about? Who will be the laughing stock of the SEC? Who will we be able to place in a photo with a donut and it actually make sense? See exhibit 1 and exhibit 2 counselor. Well, needless to say, I was very disheartened. That is until yesterday. When I realized that Tennessee just happened to higher a thinner version of good ole Phil when they hired Lane Kiffin! We just need to put a donut in his hand! So I brushed away the tears from my eyes and gave a sigh of relief that YES! Tennessee will STILL be the laughing stock of the SEC!
I mean, seriously! Who comes to the SEC and pisses off everyone - especially two coaches with such an awesome record - within their first 2 months?? Oh that's right: Lane Tiffin. Who comes to the SEC with a 5-15 record in the NFL?? Lane Tiffin. Who comes to the SEC and doesn't even know the rules?? Lane Tiffin. I mean, the jokes can only get better than they were with Fulmer right!?!
So in honor of this glorious occasion, please follow me to this link: http://sports.espn.go.com/espn/columns/story?columnist=wojciechowski_gene&id=3887550&sportCat=ncf and embrace the new legacy of the University of Tennessee.
Enjoy and ROLL TIDE!
**By the way, if you just happen to be interested, here is a site with plenty of Tennessee jokes to go around: http://www.etua.org/travis.html.
Speaking of Phil Fulmer, at first I didn't know what to do when he announced he was leaving. Who will we joke about? Who will be the laughing stock of the SEC? Who will we be able to place in a photo with a donut and it actually make sense? See exhibit 1 and exhibit 2 counselor. Well, needless to say, I was very disheartened. That is until yesterday. When I realized that Tennessee just happened to higher a thinner version of good ole Phil when they hired Lane Kiffin! We just need to put a donut in his hand! So I brushed away the tears from my eyes and gave a sigh of relief that YES! Tennessee will STILL be the laughing stock of the SEC!
I mean, seriously! Who comes to the SEC and pisses off everyone - especially two coaches with such an awesome record - within their first 2 months?? Oh that's right: Lane Tiffin. Who comes to the SEC with a 5-15 record in the NFL?? Lane Tiffin. Who comes to the SEC and doesn't even know the rules?? Lane Tiffin. I mean, the jokes can only get better than they were with Fulmer right!?!
So in honor of this glorious occasion, please follow me to this link: http://sports.espn.go.com/espn/columns/story?columnist=wojciechowski_gene&id=3887550&sportCat=ncf and embrace the new legacy of the University of Tennessee.
Enjoy and ROLL TIDE!
**By the way, if you just happen to be interested, here is a site with plenty of Tennessee jokes to go around: http://www.etua.org/travis.html.
Sweet and Sour Chicken
I already blogged about this recipe and how much I LOVE it. I adore it. I ... I don't know what more I can say about how much I love this recipe. Anyway, I realized I never actually posted the recipe. So here it is. You must try it!!
Sweet and Sour Chicken
Makes 4 servings (I think it actually could feed 5-6 if you eat small portions)
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Sauce:
3/4 cup sugar
4 tablespoons ketchup
1/2 cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
1. Preheat oven to 325.
2. Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients together and pour over chicken.
3. Bake chicken for ONE HOUR. Turn chicken every 15 minutes.
4. If you like extra sauce, make another batch and bring it to a boil on the stovetop (the amount called for usually is enough for me). Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
5. Serve over rice and veggies.
***I just lightly steamed some veggies for this.
Sweet and Sour Chicken
Makes 4 servings (I think it actually could feed 5-6 if you eat small portions)
Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Sauce:
3/4 cup sugar
4 tablespoons ketchup
1/2 cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
1. Preheat oven to 325.
2. Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients together and pour over chicken.
3. Bake chicken for ONE HOUR. Turn chicken every 15 minutes.
4. If you like extra sauce, make another batch and bring it to a boil on the stovetop (the amount called for usually is enough for me). Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
5. Serve over rice and veggies.
***I just lightly steamed some veggies for this.
My Arch Nemesis!!!
I had been planning on making this chicken confetti spaghetti (haha, that rhymes) recipe since Tuesday. I kept putting it off because of different reasons. I finally made it last night. I should have known from the beginning it was a bad idea because of my issues with it since Tuesday. But nooooo, I decided to make it anyway. Let's just say I was not impressed. In fact, I hated it. Jeremy of course said it wasn't bad. I don't know if he was telling the truth (in all seriousness, he will eat just about anything) or if he was just being nice. But it doesn't matter because I will not make this again.
Now, I will admit I did not follow the recipe to the exact letter. But I refuse to think that was the issue. Instead I like Jeremy's philosophy: Your cooking wasn't bad, the recipe was just flawed! That works for me! Anyway, I'm going to post this recipe just in case someone else wants to try it. It may not actually be THAT bad; maybe the recipe just had it out for me because I'd been fighting with it since Tuesday. Maybe my "substitutions" ruined it. Maybe I just suck at cooking. You be the judge. Go ahead; try it. I dare you.
Chicken Confetti Spaghetti
Serves 6
Ingedients:
8 oz spaghetti
Now, I will admit I did not follow the recipe to the exact letter. But I refuse to think that was the issue. Instead I like Jeremy's philosophy: Your cooking wasn't bad, the recipe was just flawed! That works for me! Anyway, I'm going to post this recipe just in case someone else wants to try it. It may not actually be THAT bad; maybe the recipe just had it out for me because I'd been fighting with it since Tuesday. Maybe my "substitutions" ruined it. Maybe I just suck at cooking. You be the judge. Go ahead; try it. I dare you.
Chicken Confetti Spaghetti
Serves 6
Ingedients:
8 oz spaghetti
2 Tbsp butter
12 oz cooked, diced chicken - I'm not sure how much chicken I used. I mean, they sell chicken by the pound NOT by the ounce. And I'm sorry, but I'm no math wizard, so how was I supposed to know what constitutes 12 oz of chicken?!?
1 (4oz) jar diced pimentos (drained) - Ok, another modification. When I was reading the ingredients list at the store, I must have imagined the word "olive" in there because I opened my jar of olives with pimentos and then was like "Wait! It doesn't call for actual olives." That is when I shrugged and said "Oh Well" and threw in the diced olives. Whoops.
8 oz trinity mix (fresh diced onions, bell peppers, celery) - HAHAHA. Ok, I just now realized this said FRESH. I bought the frozen bag of "seasoning mix" from Publix (which does have onions, bell peppers, and celery) and used that. But when I was going to add it to the recipe I realized the bag was a 10 oz bag and instead of trying to figure out what 8 oz was out of the bag, I again shrugged and said "Oh Well!" and threw the entire bag in the mix!
1 (10.5 oz) can condensed cream of mushroom soup (I got this part right!!)
1/4 teaspoon salt
1/8 teaspoon pepper
1 (14 oz) can reduced-sodium chicken broth - yah, I have no clue how much I put in because you don't buy chicken broth in 14 oz cans!! So I guesstimated!
1 1/4 cups shredding sharp cheddar cheese
1 cup panko (Japanese bread crumbs)
Steps:
1. Preheat oven to 425. Fill pot with water and bring to boil. Break pasta into 2-inch long pieces and stir into boiling water; boil 5 minutes or until partially tender.
2. Cut butter into small pieces while placing in medium bowl; set aside to soften. Combine in microwave safe bowl: chicken, pimentos, trinity mix, soup, salt, pepper, and broth until well blended. Cover and microwave on HIGH 2-3 minutes or until mixture is hot and vegetables begin to soften.
3. Drain pasta and stir into vegetable mixture. Transfer mixture evenly into 2 quart baking dish. I used a 2 1/2 quart and mine was almost to the very top. I don't know how they expect this to fit into only 2 quarts! Stir cheese and bread crumbs into butter. Mix with fingers until blended and crumbly; spread evenly over chicken mixture. Bake 15-20 minutes or until golden and bubbly around edges. Let stand 5 minutes before serving.
***Photos to come shortly!
UPDATE 3/6/09: Photos of the chicken confetti. I apologize for the second photo - I was having issues with my f/stop.
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