I missed this video while I was away... love the mid-century flavor and of course, Zooey. I haven't been able to talk Mac into naming the baby Zooey. boo.
She & Him - Don't Look Back from Merge Records on Vimeo.
Wednesday, January 12, 2011
Tuesday, January 11, 2011
Found on Etsy... original drawing by bluebicicletta
Well it is a typical January for me... resolutions, fresh starts and goals. I have been working on my list... it is a bit different this year... can't really add "lose weight" to my list of resolutions and my need to clean and fix my house is in OVERDRIVE. Poor mac I might just drive him nuts with all of the task lists, increasing Goodwill piles and urge to make everything pretty.
Now... what about resolutions. Here are mine:
1) Learn and perfect a puff pastry recipe. This my friends is the most versatile dough in the universe. Just ask the pregnant woman who is constantly pulling dough out of her freezer for last minute cinnamon rolls or cheater pains au chocolat. (Note if you make those sticky buns make sure not to cook them for 30 minutes... start checking them at 20 minutes, 30 minutes is WAY too long).
2) Have more dinner parties.
3) Finish all house projects.
4) Bake bread every week.
5) Take a class.
6) Can something every month as part of the Can Jam.
7) Make and use a compost pile.
8) Build a coop and get some chickens (?).
9) Clean out and PURGE every closet, drawer and room (including Mac's storage unit).
10) Figure out how to maintain a sourdough starter without having to feed it more than my dog.
11) Learn to cook Indian food, that isn't Tika Masala.
12) Cook more tofu.
13) Create some new holiday traditions. Do you all have any good traditions?
14) Do some group wine classes.
I think that sounds good... and do able. What are your resolutions?
Wednesday, January 5, 2011
Image from Culinary in the Country... I found the
recipe here to... go there you will love this blog.
recipe here to... go there you will love this blog.
We have actually done some cooking since we have been back from our trip and I say "we" because I actually left this recipe and the ingredients for Mac to make this while I was at work. And can I say... this is a great recipe, you get all the delicious lasagna tastes without all of the time and mess. Because I don't know about you... whenever I make lasagna I have ricotta everywhere. Try this, it is quick and delicious and if you are missing the ricotta add a spoon to the top of the soup when you serve it.
One interesting note... Mac has a theory that pasta should NEVER be cooked with soups, he tells me that it makes the soup starchy and nasty... so Mac always cooks his pasta separately. Which I think is a good idea especially if you are keeping the soup for leftovers...
Lasagna Soup (Adapted from Cuisine at Home by Joe (above) and again by mac... I halved this recipe)
16 ounces hot Italian turkey sausage
2 cups diced onions
1 cup diced carrots
5 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups chicken broth
14 1/2 ounce can fire roasted crushed tomatoes (I used the full amount of tomatoes... plus I added more when I reheated leftovers the next day)
10 ounces tomato sauce
1 cup dry Campanelle pasta (or any curly pasta... I don't think we found Campanelle, I think we used farfalle)
4 ounces diced provolone cheese
1 ounce fresh grated Parmesan cheese
1 tablespoon plus 1 teaspoon sliced fresh basil
Boil water in a dutch oven. In a second dutch oven over medium-high, add sausage and cook until browned - crumble the sausage as you go with a wooden spoon. Add the onions and carrots - cook 3 minutes. Mix in the garlic, basil, oregano, red pepper flakes, salt and pepper - cook 1 minute. Pour in the broth, crushed tomatoes and tomato sauce. Bring to a boil, meanwhile add the pasta to the boiling water in the other dutch oven cook until pasta is al dente. Simmer soup until the pasta has cooked add pasta to soup or add pasta to the soup as you are serving to keep the pasta from soaking up all the juices. Remove from the heat.
To serve - place 1 ounce of diced provolone in the bottom of 4 bowls. Evenly divide the soup between the 4 bowls. Sprinkle each serving with Parmesan and basil.
Tuesday, January 4, 2011
I am so sorry I have ignored an neglected you for months, only to stop by occasionally with a few pretty images and a trickle of thoughts like only a deadbeat dad can do. But, I do have an excuse. Well actually a lot of excuses. The last four months have been a whirlwind of emotion, surprise and delights... and let me tell you the hits keep on coming there to derail me right as I think I am getting back on track. But, it is a new year... and I am resolving to overcome everything that life throws at me.... but I also resolve not to feel guilty if I can't quite keep up. But, I am sorry. I am sorry that I had to go away for work during September, only to return home and find out that I am pregnant in October, to then jaunt off to Thailand and New Zealand for the month of November where I got married AND turned forty. December I recovered; tried to get into the Christmas spirit; and into the groove of actually going to work. January came into my life carrying a horrible cold and utter exhaustion followed by prayers for a quick recovery so that I can get on a flight in a week to go to my sister's wedding in Belize. Now, don't get me wrong... I am not complaining. I am so terribly thankful to be so lucky and blessed... just trying to adjust to all of the changes and challenges that lie ahead. I promise to visit more often, but it might not be as often as it was before.