Many Reasons To Be Thankful

It's a little late for a Thanksgiving post but I had to share what our feast looked like. Pottery pieces all made by myself were scattered about the table. Herbs from the garden were clipped for the last time this year, and proudly displayed in the center of table. The kids kept running back and forth from the kitchen to the living room, sometimes helping me measure ingredients for the sides. Our oven decided to fail about a week before the actual meal, so this year my mom made all the oven related food - including the big turkey. There was lots of mashing up the sides on our end and some how, some way it all came out picture perfect, even better than expected. 

The day after, we started putting up our Christmas tree and put mason jars with tea lights in the windows. It's not your typical New England winter here, as we have yet to see more than a small dusting of snow, but when it does finally arrive I want our house to have the look of a cozy little cottage on the hill. Books raise the mason jars in the windows, and the tree was put in the dining room so people driving by can see the twinkling lights. Nothing but white lights. In fact if I could fill the whole house with them I would. 

This year we gave thanks to opportunities that were new or ones that would soon come, our family - we always feel so blessed to have happy chattery children that make this house come alive, and our home. We love this castle on the hill and when there was even a thought this year that we might have to leave the area, our hearts were sad. The opportunities that we were waiting on have arrived, so that idea is long gone, another thing we are thankful for. 

Now we are off collecting nature to make wreaths for our doors and drying fruit to make garland. I'm still working on my cross stitch, pottery pieces, and other crafty bits. Holidays are just around the corner!  

Dispatches from the Kitchen - After Thanksgiving

There are dishes that still need to get done but all the bellies are stuffed. The biggest hit was the homemade apple pie. I couldn't find my leaf cookie cutters, so I went for the cute little squirrel. He says the ending of fall and beginning of winter perfectly. 

Thanksgiving wouldn't be Thanksgiving without some classic green bean casserole, so I made it even though dear hubby and I were the only ones who will eat it. I asked the kids what they were thankful for this year. Damien said he was so thankful to have met friends in our new neighborhood. Aries was thankful that I made devil eggs and Odyn...well he was thankful that zombies didn't eat his brain. Of course Aries said "A Man" to that ..so we are counting it as our Thanksgiving prayer. We still have two more thanksgivings to go to but I hung up my apron until Christmas.

 There are plans to keep this weekend busy, whether that's painting the dining room, setting up Christmas decorations, or enjoying the towns festivities. I love busy weekends - for some reason it makes them feel just a little bit longer.

Heavenly Roasted Tomato Sandwiches ~ With or Without Bacon

Roasted tomatoes are heavenly. There I said it. Tomato sandwiches are nothing new to me. There was a time in my life I tried very hard to be a vegetarian and often for lunch a girlfriend and I would eat tomato sandwiches from our high school cafeteria. The lunch lady would stare at us from above her glasses, as if we had lost our minds when we ordered just tomato, lettuce, and mayo between two slices of bread. As you can clearly see from my sandwich it didn't stick, even though there are times I wish it had. You don't have to be a meat lover or a vegetarian to make an absolutely mouth watering roasted tomato sandwich - because the trick is indeed the tomatoes. My dear hubby doesn't even care for tomatoes all that much and he loves them.
So whether you put them on toasted wheat bread, with bacon, or perhaps a nice pesto and mozzarella, here is how to make a tangy sweet roasted tomato.

Roasted Tomatoes

1 or 2 cartons of  rinses cherry, plum, or Capri tomatoes cut into 1/2 or 1/4 

4 Tablespoons of extra virgin olive oil (the greener the better)

2 Tablespoons of Sea Salt

1 Large shallow baking pan

Preheat your oven to 250 degrees. Lay your tomatoes out nice and evenly on the baking pan and drizzle them with the olive oil. Salt them evenly and put them in the oven. The key is to let them slowly roast away. Check on them in about an hour and stir them a bit so they don't stick to the pan. The peel should start to look wrinkly and the juices bubbling. Depending on your tomatoes, and your oven, roasting can take about 2 to 3 hours. You will know they are done when your house starts to smell like homemade sauce and the edges start to turn a golden brown but the inside are still red. Let them cool for about 2 to 3 minutes before eating and then try to share them.

Dear Husband

Dear Husband,
It's been 11 years since we first celebrated your birthday together! Just so you know, it doesn't feel that long ago. While eating a piece of the most delicious homemade chocolate cake ever, baked by yours truly, you said you were so glad you married me. I'm not sure if it was the chocolate cake talking, but I'm really happy you married me too. I know birthdays are not that much fun now that we are starting to see grey hair but I must tell you the grey is making you look very distinguished.
I love you! Happy Birthday!
Love,
Your Amazing Wife.

Freshly Homemade Bread

This morning before work, I made some homemade bread. Nothing beats a summery tomato sandwich on homemade bread for lunch.
Recently I overheard a conversation, from a real estate agent showing our "home for now" to a potential buyer, that "as you can see this kitchen on this side is a little dated, with older fixtures". I gave myself a quick pat on the back. With our sink, countertop, hardware, faucet, and some cabinet doors being less than 2 years old - I apparently fooled a professional into think it was original to this old house, which was just the charm I was going for. This little statement makes me confident that I could add vintage character to any home we find. Hopefully (fingers crossed) that's just around the corner.

Rhubarb Syrup

We have finally got our new schedule down around here. It has taken me awhile to adjust to mornings, as I am normally a night owl staying up into the wee hours. Surprisingly I find myself loving my mornings. There is a small window before the kids get up that I get to savor a cup of tea or coffee, and enjoy the silence in the house. Most of my mornings I try to use my time wisely, getting a little domestic, and then when I come home, after the kids are in bed, I get "mom time" - whether that is crocheting on the couch while watching a movie, reading a book, or painting a watercolor. 

This week, during my domestic time before work, I made rhubarb syrup. It has gone straight into my must haves for the summer. Not too sweet or tart, and heavenly over vanilla ice cream or in ice tea. This is how I made mine ~

Rhubarb Syrup

Ingredients:

5 stalks of Rhubarb washed and cut into 1/2 inch pieces (about 1 cup total)

1 1/4 cups of water

3/4 cup of granulated sugar

1/4 cup of your favorite honey

Put all ingredients into a saucepan on high heat until it comes to a rolling boil. Reduce heat to a low simmer, stirring mixture every now and then. Rhubarb should break down and become more of a mash, while the liquid should start to have a pretty red pink color. Let it all simmer for about 20 to 25 minutes then take off heat. With a jar (or bowl that you can transfer the liquids into a jar afterwards) under a strainer, pour the mixture into the strainer, making sure to stir or press the rhubarb mash to get the most liquid out. Cool and it's ready to use.

Keep the mash rhubarb for pies, muffins, cakes, on top of ice cream, or yogurt. The syrup will stay for 3 weeks in the refrigerator and is really good in ice tea or seltzer.♥

Strawberry Inspiration

The other night while cleaning up some strawberries for a very yummy snack, I was thinking about strawberry picking. As a girl I remember going into hot summer fields of strawberries, filling our basket full to the brim, and every now and then sneaking one into your mouth. Your hands would be stained a pinkish red from all the strawberries and the tips of your thumbs would be sore. Once home, we most always, would put our heap of strawberries on the counter, like a trophy to our hard days work. Funny how food or smells can bring back memories. This year I think I will take the kids strawberry picking.

There was also a very welcomed phone call yesterday. Tuesday, next week, I will be starting a new part time job working mostly with children as a vision therapist. The hours are perfect, I'll still be able to keep my shop open, and it gives me the much needed time away that I think every mom needs. Hubby and I often joke that when we change things, we really change things! It's kind of that go big or go home attitude. 

So with good news in hand I felt a little crafty last night. I came across this wonderful granny square sampler afghan project that just started. Putting it in my ravelry que, I started. It must have been the strawberry inspiration from earlier because this is how my squares turned out. So I appropriately have named this afghan the Strawberry Fields Sampler. If you want to join the project, it just started, so you have time without having to catch up a lot. 

Hope the good news keeps flowing ♥

Chicken Meuniere

For awhile I've been avoiding the kitchen. Not on purpose, just I got in a cooking rut. Always making the same thing. The kids got so use to it that they could sniff the air and discuss what I was cooking for dinner without even trying to sneak down the stairs.
Yesterday was a different story. I got questioned and sneaky children tried to tip toe over to the stove. Hubby was excited. It was very yummy comfort food kind of night. I think the only thing I wish I had was a nice homemade loaf of bread. So if you would like to try something new here is the recipe ~

Chicken Meuniere

Ingredients ~

3 Chicken breasts 

6 Plum Tomatoes diced

1/4 cup of Kalamata Olives diced

3 or 4 Tbs of Capers

Zest of 1 Lemon

1/4 cup of Extra Virgin Olive Oil

1 Tbs Salted Butter

1 Cup Flour

3 Tbs Sea Salt (or table salt)

3 Tbs Chopped Parsley

Cooked Angel Hair Pasta

Cut your chicken breast in 1/2 length wise so you have 6 thinner chicken breasts. Bake the chicken on 350 for approx. 20 minutes or until chicken is thoroughly cooked. 
In a mixing bowl mix the flour, salt, and parsley together. Then dredge the chicken on both sides with the mixture.

In a large skillet on medium high heat add the olive oil and butter. When hot, place dredged chicken in the skillet, and cook for approx. 3 to 5 minutes on each side until a golden crispy crust forms on the chicken. Place off to the side and cover to keep warm.

Now in this same skillet add your diced tomatoes, olives, and capers. Then top with lemon zest. Stir the mixture every couple of minutes making sure to get any crispy bit from the chicken that are left in the pan. You shouldn't have a lot of oil or butter left in the pan but the juices from the tomatoes should be enough to coat the pan. Cook until the tomatoes are soft and start to fall apart, about 4 minutes. 

Arrange angel hair pasta on your plate, top with chicken, then sauce. Serve an enjoy!

Some of you may want to add a white wine to the sauce while it's cooking but personally I don't like the strong flavor that adds. The lemon zest and tomatoes just make this recipe feel like your welcoming summer. It's got a very fresh flavor.

My husband isn't a huge lover of olives, like me and the children are, but he said this recipe was extremely yummy. Personally I can't wait to try it again with tomatoes from the garden.

Superbowl Sunday

Hope everyday has a good time cheering on their favorite team. As you can tell by the cookies we made, which team we will be rooting for.
Today is also my sister in-laws baby shower. The quilt is done and I also made a wonderful cake - can't wait to show you all - but until then get your war paint on and your favorite football jersey, cause it's football time!

Little Miss Aries

Her favorite obsession is Hello Kitty

She can't decide between pink or purple

Interested in all things crafty

Looking good is fashion

Wears her ruby slippers everywhere

Loves painting her nails

Her hair is always wild and crazy

She sings and skips off the bus when she gets to school

Still likes to sit with mom

When she doesn't want to do something she says "Uuuu Fine"

Today is her birthday!! All night long while making her Hello Kitty cupcakes for school, I kept saying I can't believe she is 5 already. The girl who loves sweets and is just as sweet as them, grew up in a blink of our eye. Her birthday party is Sunday but today is her day.

Dairy Free Cake Recipe

Recently a friend asked me to make a cake for his girlfriend. I really like making baked goods and felt honored he would think of me first to make it. There was only 2 things that were a must for this cake ~ 1. It had to be dairy free as his girlfriend is allergic and 2. She loves Hello Kitty so of course that needed to be the theme of the cake.
After many trials with a couple of cupcake tests, many faces of horror, and children telling me they were too hungry to eat a cupcake I finally got the recipe right. So I thought I would share it with everyone - just in case you ever have to make a dairy free cake.

Yellow Yummy Soy Cake

2 2/3 cups of all purpose flour

2 teaspoons baking powder

1/8 teaspoon salt

1 cup room temperature soy butter

2 cups granulated sugar

1 3/4 teaspoons vanilla extract

4 large eggs

1 cup soy milk

Preheat oven to 325 degree F. Lightly grease your cake pan with spray vegetable oil or Crisco. *Completely optional but you can also put parchment paper at the bottom on the pan and grease the paper - this allows you to lift the cake out of the pan easily.* In a medium size bowl mix flour, baking powder, and salt - set aside for later. In a large mixing bowl mix soy butter and sugar until creamed. Add vanilla and mix then add 1 egg mix well. Keep adding one egg at a time and then mixing until all eggs are gone and batter is smooth. Next step is add 1/3 flour mixture and 1/3 cup of soy to batter. Mix and continue adding 1/3 cup of soy milk, 1/3 flour mix until all ingredients are mixed. Add to pan and bake for 45-50 minutes or until you insert a toothpick into center and toothpick comes out clean.

Yummy Soy Frosting:

1 cup soy butter

4 cups confectioners' sugar

1 teaspoon vanilla extra or any other flavor you choose

2 teaspoons soy milk

Cream soy butter and add 1 cup of sugar mix well. Then add extra and another cup of sugar mix well. Add soy milk another cup of sugar mix and then finally add last cup of sugar and mix till completely rich and fluffy. Store remaining frosting in a covered container in the fridge.

These recipes are also great for us I want my cake and want to eat it too dieters out there. Enjoy!!

Mom's Special Day

Today is my mom's birthday. So I decided to make homemade bread.

I only used the prettiest dishtowel to cover the top and let the bread rise. 

Chocolate cake was also on the menu with a secret ingredient that brings out that chocolaty flavor.

Doesn't it all look so yummy?

Also on the menu was yummy turkey meatloaf, salad with the best croutons, and red mash potatoes.

Happy Birthday Mom!!! We love you.

Cheer Up Winter Kitchen

My kitchen looked kinda sad lately. I think it got the winter blues. I try to keep my house cheery all year long but my kitchen was getting use to my routine dinners. "What are we having tonight mom?" "CHICKEN I HATE CHICKEN"

So what is fresh, smells wonderful, looks pretty, and makes you happy? Something that is the completely opposite of snow and winter. Herbs! Fresh delightful yummy herbs.

So tonight when I get asked what's for dinner - It's not going to be routine auto mode mom. Tonight we are going to wake up our senses, feel a little spring summer action. Hopefully just enough to get us through these cold winter nights :)

Johnathan Trumbull turned 300

This weekend I made a cake for a cake decorating contest celebrating Johnathan Trumbull's 300th birthday. The   cakes had to be  a colonial or revolutionary theme. This is what I pondered about for a 2 weeks. Dear hubby suggested the Boston tea party ... but trying to get that on an 8" cake was going to be near impossible.

I decided to do a colonial flag, make the writing on the top of the cake look like a cross stitch sampler, and do some nice swags around the cake with stars. Of course all this decorating had to be done when the monkeys in the house were sleeping. When the finished product was on our dining room table, I was covered in flour and my kitchen was a bit disheveled.

The other contestants cakes were amazing. I had some tough competition!!! It was nice to meet other woman from town that have the same creative crafty minds as me.

Here are the cakes from the contestants:

(This cake was done by Karen Davis and took 1st place)

(This is Madison's cake, she's 12, and her cake took 2nd)

(My cake which I was lucky enough to get 3rd place)

Runners up:

I know the people voting must have had a hard decision. There were a lot of comments like "How could I eat this?!" or " I don't think I could cut into something this beautiful!". What was great was that anyone who voted had a chance to win one of the cakes to take home. I hope the man who won mine, finds it just as yummy as it was beautiful.