Famine once we had, But other things God gave us in full store, As fish & ground-nuts, to supply our strait, That we might learn on Providence to wait; & know, by bread man lives not in his need, But by each word that doth from God proceed, But a while after plenty did come in, From his hand only who doth pardon sin. & all did flourish like the pleasant green, Which in the joyful spring is to be seen. - W. Bradford
Psalm 136 Give thanks to the LORD, for he is good. His love endures forever. Give thanks to the God of gods. His love endures forever. Give thanks to the Lord of lords: His love endures forever.
to him who alone does great wonders, His love endures forever. who by his understanding made the heavens, His love endures forever. who spread out the earth upon the waters, His love endures forever. who made the great lights— His love endures forever. the sun to govern the day, His love endures forever. the moon and stars to govern the night; His love endures forever.
He remembered us in our low estate His love endures forever. and freed us from our enemies. His love endures forever. He gives food to every creature. His love endures forever.
Give thanks to the God of heaven. His love endures forever.
Two years. As a teenager, those years seemed to crawl by. As a college student, the pace picked up. And now, as a wife and mother, I feel like I blinked and the last two years disappeared. It's amazing to look back and see the changes that 24 months have brought. A daughter. A lost job. A change in financial stability. A new job. A new church and new relationships. A summer at the beach. A loss of both Grannys. WOW. So much change.
Change. No more screaming at 3am (ok, every once in a while). No more poop blowouts (thank God!). No more bottles (and almost no more sippy cups). No more bouncers, swings, or exersaucers.
A lot of laughs. A lot of talking (is she ever quiet??). A lot of reading. A lot of pigtails. A lot of silly clothing choices. A lot of tickles. A lot of crayons and stickers.
I want to cherish this time, since I fear the next two years will disappear even faster. I love you Eesee Girl.
I like to cook, like to bake. but am famous for mishaps, both irredeemable and salvageable, in the kitchen. yesterday, for example--
**I forgot to put vanilla in my cake. Good thing it's carrot and you can't tell one bit. **I ran out of foil, and needed to cover my dish for baking. **I ran out of cinnamon mid-recipe so had to zest a cinnamon stick (does that even work?!). **I am pretty sure that Miguel and Isabel have eaten more than their fare share of icing, so most likely, I will be short on that, too! **My cake was too big for the fridge. I have no more room in the fridge and need to put in 2 lasagnas and a huge bowl of salsa. hmmm....can't fix that one!
To follow Danielle's example, I want to take a few minutes to reflect on all that I'm grateful for this week. I feel like I have been in a season of extended trial, hardship and anxiety. It would be easy for me to sit and examine every event, every relationship through that lens. I want to make sure that I am stepping back and seeing the good in even the simple. SO, here's proof that I can rejoice in the midst of suffering...er....a flooded basement:
1. A water leak that happened in the basement, so we don't have to worry about wet drywall. 2. A handy husband who quickly directed me in water clean-up. 3. An amazing aunt who drove 2 hours, just to drop off 3 huge fans and a dehumidifier. 4. The chance to purge (since we had to relocate just about everything, why not throw stuff away?!) 5. Realizing that my husband is incredibly calm under stress; I am not. What an example for me to follow.
It's not often that I browse websites just to browse. It causes me to want things I can't have, and become discontent with what I do have. BUT, I happened upon Petunia Pickle Bottom, and well.....I WANT one of each. Weekender, clutch, sling, yellow, red, brown, doesn't matter. They are gorgeous.... if I had $350 to spare, I'd snatch one up! What fun finds have you stumbled upon lately?
1-1/4 lb. boneless, skinless chicken breasts, trimmed and sliced 1/4 inch thick 1-1/2 tsp. chili powder 1/2 tsp. ground cumin Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour (I used whole wheat) 3-1/2 Tbs. unsalted butter 1-1/2 cups fresh or thawed frozen corn kernels 1 medium jalapeño, seeded if desired and thinly sliced 1 large clove garlic, minced 2–3 medium limes, 1 or 2 juiced to yield 3 Tbs. and 1 cut into wedges 1 Tbs. chopped fresh oregano 1 cup grated sharp Cheddar
Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess.
Melt 2-1/2 Tbs. of the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.
Add the remaining 1 Tbs. butter, the corn, jalapeño, garlic, and 1/2 tsp. salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes. Serve with lime wedges.
**Fine cooking suggests serving this over rice. We used whole wheat tortillas and used this as the filling. SO good, it will definitely replace our regular "taco" recipe.
I love free stuff, especially free movie rentals. Do you have BlockBusterExpress near you? It's like RedBox, only blue. If so, rent a movie for free using the code
Since my blog IS titled "Book Love" and I have not written a single thing about reading, or books, or anything other than food for that matter....I guess a book review is in order. This summer I read a bunch of fluff, for fun, on purpose. So nothing to review from the summer, unless of course you enjoy Jodi Piccoult.
I started the fall with "To Kill a Mockingbird," by Harper Lee. Sadly, this gem somehow missed my middle/high school reading lists. I can honestly say that the book's title is perhaps one of the most apt, well thought out titles of any book I've read. The image it carries is both beautiful and heart-wrenching. I can just imagine the great discussions my senior class would've had on this book: racism, courtroom justice, defense of innocence.
Upon numerous recommendations (and my bookclubs' September reading), I borrowed "The Girl With the Dragon Tattoo" by Stieg Larsson. I was looking forward to, well, I honestly had no idea what the book was about, nor that it was originally written in Swedish and translated to English. But, what I did find was a boring, way-too-detailed introduction that lasted almost 100 pages. By page 150, I was convinced that this was going to be a page turner. And boy was it. The tedious introduction all made sense; each detail was purposefully woven into the plot. I loved that it turned into a mystery, when the beginning had no hints of such. I must say, there were far too many characters to keep track of. Too many resolutions of subplots that were forgotten about 50 pages before. And, though I greatly enjoyed the book (and have since moved on to the sequel), there were detailed, gruesome portrayals of torture, incest, and rape. Be warned.
Now, if I can only push through the first 25 pages of "Animal, Vegetable, Miracle" and finish it by next Saturday. What have you been reading lately?
In college, I took a health class and went through a weird vegetarian stage. I say weird, because I was so uneducated, that all I ate were salads and beans and cheese pizzas. Ha. My granny bought me "Betty Crocker's Vegetarian Cooking" and I only tried a few recipes at the time. Recently, I have started using the cook book again. I tried the lasagna primavera and loved it. Miguel's comment was "it could use some meat." HA!
12
uncooked lasagna noodles
3
cups frozen broccoli cuts, thawed and well drained
3
large carrots, coarsely shredded (2 cups)
1
15 oz can diced tomatoes, well drained
1
container (15 oz) ricotta cheese--part skim
1/2
cup grated Parmesan cheese
1
egg
2
jars (10 oz each) Alfredo pasta sauce--I used Classico's new "light" sauce
Heat oven to 350ºF. Cook and drain noodles as directed on package.
Meanwhile, if necessary, cut broccoli florets into bite-size pieces. In large bowl, mix broccoli, carrots, tomatoes and bell peppers. In small bowl, mix ricotta cheese, Parmesan cheese and egg.
In ungreased 13x9-inch (3-quart) glass baking dish, spread 2/3 cup Alfredo sauce. Top with 4 noodles. Spread half of the cheese mixture and 2 1/2 cups of the vegetables over noodles. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup of the mozzarella cheese.
Top with 4 noodles; spread with remaining cheese mixture and 2 1/2 cups of vegetables. Spoon 2/3 cup sauce in dollops over vegetables. Sprinkle with 1 cup mozzarella cheese. Top with remaining 4 noodles and the vegetables. Spoon remaining sauce in dollops over vegetables. Sprinkle with remaining 2 cups mozzarella cheese.
Bake uncovered 45 to 60 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.
This sweets eating thing has GOT to stop. I mean it. For real this time. No more. So, this review is going to have to hold me over until at least next week.
Today, I ventured with two friends to a new cupcakery in Havre de Grace. Sweet Devotion just opened in the last month, so I wasn't sure what to expect, especially considering it sits right on Rt. 40. The atmosphere was charming, and felt a bit reminiscent of Panera--overstuffed leather couches, a fireplace (NO it was not on). I would go back just to sit, drink coffee, eat a cupcake (or two), and enjoy the cafe. I had planned to order two cupcakes and walked out with six. Here's what I ordered and what I thought.
(The Red Velvet never made it home, and the others...well, I forgot to snap a picture before I took a few nibbles)
Salted Caramel: The presentation was pretty, but the cupcake/filling/frosting combination was way too sweet. Miguel and I chose not to finish it
PB: This was a chocolate cake with a mini-Reese's cup baked into the middle, a peanut butter frosting with a mini-Reese's cup on top. I thought this had a great balance of flavors, not too sweet. But it would have been better with a softer pb center instead of the cup.
Boston Cream: The vanilla cake was super moist. The cream filling was delicate, though could have used a bit more of it. The chocolate ganache was good, but honestly needed a little sweetness added to it.
Red Velvet: I love red velvet, and this was fantastic. It was simple, not a lot of frosting, perfect!
Sweet Devotion is well worth a visit. Next time, I think I'll try the crepes.
Yesterday, a friend (a true friend, I might add) brought me not one, not two, but FOUR cupcakes from Georgetown Cupcake. She just happened to be in that neighborhood, and just happened to ask if I'd like a sample box. Would I like a sample box?! Rhetorical question, I'm sure. There is much hype around the shop, as the store is now featured as a TLC show. I wondered if the cupcakes were as good as I'd heard. Could they really be "out of this world," "ridiculous," "worth the 2 hour drive"??? Well, yes, my friends, they are all those things and more. Here is a list of what I tasted, and my reactions. Key Lime: Frosting was a light and fluffy buttercream, but not overly sweet. The cake could have used a bit of graham in it. Overall, loved loved it.
PB Fudge: WOW. Chocolate cake with a pb frosting, and a surprise chocolate lava filling. PB frosting wasn't too sweet or too rich. Heavenly.
Caramel Apple: This was good. just good. It was a bit much for me. The apple cake would have been good on its own with a small dollop of cream cheese frosting. The caramel filling and cream cheese frosting together were too rich.
Chocolate Squared: Chocolate cake dipped in chocolate ganache. Quite tasty, and I will be trying the recipe that was posted here. Nothing out of the ordinary, but the cake was moist and the ganache was a perfect complement.
If you just HAPPEN to be in that neighborhood, you should wander in, wait the two hours to place your order, and bring me back a sample box. Next on my cupcake to-do list.....sample and review Sweet Devotion Cupcakes next week.
I have a new passion for cupcakes. I love that they are the perfect portion. I love that they can be easily stored in the fridge if need be. I love that they are easy to fill and frost. I love that they satisfy my sweet tooth and I'm not tempted to "cut just a sliver" more.
So, when I heard about Fresh Bakery in Towson Town Center, I was beyond excited. A friend and I planned an outing around cupcakes. Trader Joes first, shoes next, cupcakes last. What could be a more perfect day. All we knew was that the cupcake place was new and on the 2nd level. We got off the escalators and saw a kiosk full of cupcakes. First impression: WHO sells cupcakes out of a kiosk?!? Definitely not a professional way to market and sell cupcakes. Cell phones or cheap jewelry out of a moving cart, sure. Edibles, I think not. There was no one manning the kiosk, so we weren't able to ask if there was a storefront-which is highly unlikely. So it left us wondering where (and frankly when) the cupcakes were made. They looked cute enough, and as we browsed the cupcakes, the "Martha's Vineyard" strawberry-on-strawberry cupcakes caught my eye. YUM, strawberry flecks in the icing. Or was it a fruit fly? Yup, upon further inspection, there were fruit flies buzzing around the cupcakes behind the glass.
Lovely, we promptly left, quite disappointed. Someone will be hearing from me shortly.
chivalry is surely not dead. as much as I hear people hem and haw over "kids these days," I saw the sweetest gesture of masculinity today.
A teenage boy and girl were walking on the shoulder of Tollgate Road today as I was driving by. The girl was walking closer to the traffic (too close for comfort), with the boy next to the sidewalk. As I drove by, the boy gently pulled her shirt sleeve and made her walk on the other side of him, as he took the spot closer to traffic.
It reminded me of an era where men held doors open for women, no matter who they were; would gladly open a car door for a woman no matter what the weather; paid for a date, no matter what number date it was. ah, the good ol' days.
...to a good home. This machine needs minor repairs (I dropped a straight pin down into it, so it jams every once in a while. Nothing a cheap repair at Bel Air Sew/Vac can't fix), but other wise is in great condition. It has 4 bobbins, the original owners' manual, and a case. If you're interested, we can arrange delivery!! It was my Granny's machine, and I now have my mom's, so no need for two.
Had good grilled chicken, or steak, or anything Had a snowball Gone on vacation Had a huge cookout with friends
I have: Eaten crabs more times than I can count Had ice cream almost every night Gone to the beach just about every day for the last 3 months Had large family dinners, thanks to my partner-in-crime, Uncle Bubba
I enjoy my sweets. Love them actually, especially anything with buttercream icing. These just about put me over the edge. Good just doesn't describe them. I hope you enjoy them as much as we all did!
Key Lime Pie Cupcakes (a bit time intensive, but more than worth it, trust me):
Graham Cracker Crust:
Prepare two muffin pans with liners.
1 1/2 cups crushed graham cracker crumbs 1/4 cup granulated sugar 4-6 T melted unsalted butter
In a food processor, blend together graham cracker crumbs and sugar. Add 5 T melted butter. Pulse a few times. If it seems like it needs more butter add the remaining T. Distribute evenly among cupcake liners and press to form a shell.
Lime Cake
2 ¼ cups cake flour 1 T baking powder ½ tsp salt ½ cup unsalted butter, at room temperature 1 ½ cups granulated sugar 2 egg whites 2 eggs 1 tsp vanilla ½ cup milk ½ cup buttermilk 1 T lime zest (I omitted this, to keep the cupcakes from becoming too lime-y)
Preheat oven to 350°F.
Combine flour, baking powder and salt in medium bowl; set aside.
Beat butter and sugar in large bowl with electric mixer at medium speed until light and fluffy.
Add egg whites, beating well after each addition. Add eggs, beating well after each addition.
Add lime zest, if using. Beat until blended.
Combine milk, vanilla, and buttermilk in a small bowl together. Whisk until incorporated.
With electric mixer at low speed, add flour mixture alternately with milk mixture, beating well after each addition. Pour batter evenly into prepared pan. Best to use a ice cream scoop. Place right on top of the graham cracker crust. (I had enough extra batter to fill a 9x5" loaf pan. baked for 30 min)
Bake 20-22 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pan on wire rack 10 minutes. Remove from pan and allow to cool completely on rack.
Key Lime Pie Filling
8 oz mascarpone cheese, at room temperature (I'm sure cream cheese would work as well) 5 oz key lime juice 9 oz sweetened condensed milk (this is such an odd amount. I used almost a full can (14oz))
Place all ingredients in a mixer fitted with a paddle attachment. Mix on low for 30 seconds. Increase speed to medium and blend for 2 minutes. Place in a separate bowl and place in fridge for 2 hours.
Key Lime Buttercream Frosting
1/2 lb. (2 sticks) unsalted butter, at room temperature 1/2 lb. shortening (Crisco) 2 lbs. powdered sugar 3-4 TBSP key lime juice, and most likely more to thin out frosting
Place the butter in a large mixing bowl. Cream together with Crisco.
Add 4 cups of the sugar and key lime juice. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. If too thick, thin with more key lime juice. You can also use more lime juice if you want a more tart flavor. But remember you already have lime in the filling.
To assemble:
Take key lime pie filling and place into a pastry bag fitted with a small tip. Take tip and place into cupcake squeeze filling into cupcake using the cone method (search on google if not sure). Frost cupcake (there will be a ton left over, so eat it with a spoon) and sprinkle with crushed graham crackers.
Crisco is my new best friend. Butter cream icing is, unfortunately, so rich and creamy because of Crisco. And now, my heels will soon be smooth and crack-free. Slather Crisco onto poorly maintained heels, throw on a thick pair of socks, and let the Crisco work its magic. Repeat as necessary until heels are restored to health. What new uses for old things do you have?
She now says "EWWWWWW" for anything and everything that she doesn't like, isn't pretty, she thinks might be gross....
This morning, she protested one outfit because she'd already seen another that she preferred. She managed to insist on the green dress instead of the black flowered one. Who knew an 18 month old had such strong clothing preferences?!
Random tasks I love: 1. Paying my bills via on-line banking. 2. Cleaning out all the gum wrappers from the bottom of my purse. 3. Crossing off "yesterday" in my planner. 4. Writing my To-Do list in my planner...and crossing off the finished items. 5. Cleaning out the fridge-dumping old leftovers that we forgot to eat and scrubbing the shelves with some sort of heavy duty cleaner.
For Father's Day, our entire family went to the Iron Bird's game. No one watched a single minute, because we were too busy enjoying each other. I love all the memories we are making together as an extended family.
Dad and me. Dada and Isabel. Kate, me, Becky, Sacha and Laura. All the girl cousins.
