Hannah had her first piano recital last week, and I forgot my camera! I couldn't believe it. So we recreated the performance at home. Her teacher played a little duet with her at the recital. It is really fun playing with her. (Yeah, I missed that note at the end.)
Saturday, May 30, 2009
Sally Ride
The second grade in Hannah's school put on a wax museum this week. She did such a good job. She had to memorize a little spiel about her famous American, and whenever someone put a token in her cup she would tell some facts about her character. I forgot about it until the day before her costume was due, so I was pretty relieved that we were able to throw something together rather quickly. Sally Ride was the first American woman astronaut.
Sunday, May 24, 2009
Why we're a little tired tonight
So, this weekend we:
started off with a well-checkup that ended with a trip to the pharmacy for meds to take care of a double ear infection, watched a couple of movies, rode bikes, sidewalk chalk, cleaned out and swam in the swimming pool, made a few mud pies, laid in the sun, did some exercise, made oobleck, flubber, stencil art, Guess Who, Uno, Cookin' Cookies card game, made some real homemade oreos, went to a piano recital, tried to keep the kids in line at the recital and following reception, made homemade pizza, had popcorn and movie night, read some books, played computer games, watered the flowers, doctored up a few fire ant bites, passed out a couple of band aids, visited with our neighbor, heard lots of laughs, screams, and even a few tears, and had lots of fun with the cousins while Mike & Sherrie enjoyed a couple of days of downtime on their own.
The kids were really good, the babies were such troopers, and we look forward to a break of our own as soon as Ryan is done nursing.
started off with a well-checkup that ended with a trip to the pharmacy for meds to take care of a double ear infection, watched a couple of movies, rode bikes, sidewalk chalk, cleaned out and swam in the swimming pool, made a few mud pies, laid in the sun, did some exercise, made oobleck, flubber, stencil art, Guess Who, Uno, Cookin' Cookies card game, made some real homemade oreos, went to a piano recital, tried to keep the kids in line at the recital and following reception, made homemade pizza, had popcorn and movie night, read some books, played computer games, watered the flowers, doctored up a few fire ant bites, passed out a couple of band aids, visited with our neighbor, heard lots of laughs, screams, and even a few tears, and had lots of fun with the cousins while Mike & Sherrie enjoyed a couple of days of downtime on their own.
The kids were really good, the babies were such troopers, and we look forward to a break of our own as soon as Ryan is done nursing.
Thursday, May 21, 2009
Homemade Oreos
Okay, one more recipe while I'm at it. Yep, something homemade that Sherrie would say, "Can't you just buy it at the store?" Of course you can, but I happen to enjoy creating delicious food, and the more I try it the better cook I'm becoming. I don't remember what website I found this one from, but I really like it. And no, this one's no where near healthy.
Homemade Oreos
This is the paragraph the author of this recipe had written (sorry I don't know who it was): "Let's talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreo, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling .... If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did to use for ice cream sandwiches), go ahead and use the full amount."
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners' sugar
2 teaspoons vanilla extract
Preheat oven to 375 degrees. Thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Mixing on low speed, add the butter, and then the egg. Continue mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch round tip (or a zip-lock bag with the corner cut off), pipe teaspoon-size blobs of cream into the center of one cooke. place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.
Homemade Oreos
This is the paragraph the author of this recipe had written (sorry I don't know who it was): "Let's talk about the sugar for a minute, shall we? This is a sweet cookie. A good, sweet cookie. Yet, if you think of an actual Oreo, the wafers are fairly un-sweet and actually on the slightly salty side, which contrasts with the super-sweetness of the filling .... If you want your cookie closer to that original, you can take out a full half-cup of the sugar. If you want to make the cookie by itself (as I did to use for ice cream sandwiches), go ahead and use the full amount."
Makes 25 to 30 sandwich cookies
For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners' sugar
2 teaspoons vanilla extract
Preheat oven to 375 degrees. Thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. Mixing on low speed, add the butter, and then the egg. Continue mixing until dough comes together in a mass.
Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To assemble the cookies, in a pastry bag with a 1/2 inch round tip (or a zip-lock bag with the corner cut off), pipe teaspoon-size blobs of cream into the center of one cooke. place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.
Shrimp Caesar Salad
This is another recipe that I tried last week that we really liked. I was kind of excited that I ended up making my own Caesar dressing. I think I've taken my first step to becoming a naturalist with all of the stuff I've made rather than bought lately. I even made my own floor mopping solution because I forgot to put it on my grocery list, but it was so simple and worked well enough that I probably won't buy the floor chemicals anymore. Anyway, I digress. This was quick and easy and I liked not having to turn on the oven.
Shrimp Caesar Salad
yield: 4 servings (serving size: 3 cups salad and 2 1/4 tsp. pine nuts)
Dressing:
2 Tablespoons light mayo
2 tablespoons water
2 tablespoons lemon juice
1 tsp. black pepper
1/8 tsp. Worcestershire suace
2 garlic cloves, minced
Salad:
3/4 cup fat-free seasoned croutons
2 tablespoons grated Parmesan cheese
1 1/2 pounds medium shrimp, cooked and peeled
1 (10-ounce) package chopped romaine lettuce
3 tablespoons pine nuts, toasted (whatever, of course I didn't use these last two ingredients)
Chopped fresh chives (optional)
To prepare dressing, combine mayonnaise and next 7 ingredients (through garlic), stirring with a whisk.
To prepare salad, combine croutons, 2 tablespoons cheese, shrimp, and lettuce in a large bowl. Add dressing; toss well to coat. Top with pine nuts. Garnish with chives, if desired. Serve immediately.
Shrimp Caesar Salad
yield: 4 servings (serving size: 3 cups salad and 2 1/4 tsp. pine nuts)
Dressing:
2 Tablespoons light mayo
2 tablespoons water
2 tablespoons lemon juice
1 tsp. black pepper
1/8 tsp. Worcestershire suace
2 garlic cloves, minced
Salad:
3/4 cup fat-free seasoned croutons
2 tablespoons grated Parmesan cheese
1 1/2 pounds medium shrimp, cooked and peeled
1 (10-ounce) package chopped romaine lettuce
3 tablespoons pine nuts, toasted (whatever, of course I didn't use these last two ingredients)
Chopped fresh chives (optional)
To prepare dressing, combine mayonnaise and next 7 ingredients (through garlic), stirring with a whisk.
To prepare salad, combine croutons, 2 tablespoons cheese, shrimp, and lettuce in a large bowl. Add dressing; toss well to coat. Top with pine nuts. Garnish with chives, if desired. Serve immediately.
Quick Chicken Parmesan
I love eating at The Olive Garden. I've only spent one day of my life in Italy, so I don't care if it is authentic or not -- it's delicious. I still haven't found anything better that they serve than the Tour of Italy platter that has lasagna, fettuccine Alfredo, and Parmesan chicken. So when I saw this recipe (I think it was on MyRecipes.com) for a healthier version, I was excited to try it. I just finished up some of the leftovers for lunch. Still delicious.
Quick Chicken Parmesan (yield: 4 servings)
4 skinless, boneless chicken breasts
1/2 cup dry breadcrumbs
1 cup finely shredded Parmesan cheese
1 tablespoon chopped fresh oregano (you know I don't have any fresh herbs, 1 tsp of the dried stuff worked just fine)
1 large egg
1/8 tsp. salt
2 tablesppons olive oil
3/4 cup preshredded low-fat mozzarella cheese
1/2 cup marinara sauce
1. Place chicken breasts flat sides down on a sheet of plastic wrap. Cover with another sheet of plastic wrap. Using a small saucepan or rolling pin, lightly pound breasts to about 1/3-inch thickness (no kidding, if it's too thick the breading will burn before the chicken's cooked through). Pat breasts dry with paper towel.
2. In a bowl, combine breadcrumbs, Parmesan cheese, and oregano. In another bowl, lightly beat egg and salt. Brush both sides of chicken breasts with egg, then lightly coat with crubm mixture.
3. Warm oil in a large, heavy skillet over medium-high heat. When oil shimmers, add chicken and cook about 3 minutes per side, until golden brown. Sprinkle mozzarella evenly on top of chicken breasts in last minute of cooking. Transfer breasts to serving plates.
4. Meanwhile, warm marinara sauce in microwave or small sucepan for 1-2 minutes. Spoon about 2 tablespoons sauce over each breast. Serve immediately.
Quick Chicken Parmesan (yield: 4 servings)
4 skinless, boneless chicken breasts
1/2 cup dry breadcrumbs
1 cup finely shredded Parmesan cheese
1 tablespoon chopped fresh oregano (you know I don't have any fresh herbs, 1 tsp of the dried stuff worked just fine)
1 large egg
1/8 tsp. salt
2 tablesppons olive oil
3/4 cup preshredded low-fat mozzarella cheese
1/2 cup marinara sauce
1. Place chicken breasts flat sides down on a sheet of plastic wrap. Cover with another sheet of plastic wrap. Using a small saucepan or rolling pin, lightly pound breasts to about 1/3-inch thickness (no kidding, if it's too thick the breading will burn before the chicken's cooked through). Pat breasts dry with paper towel.
2. In a bowl, combine breadcrumbs, Parmesan cheese, and oregano. In another bowl, lightly beat egg and salt. Brush both sides of chicken breasts with egg, then lightly coat with crubm mixture.
3. Warm oil in a large, heavy skillet over medium-high heat. When oil shimmers, add chicken and cook about 3 minutes per side, until golden brown. Sprinkle mozzarella evenly on top of chicken breasts in last minute of cooking. Transfer breasts to serving plates.
4. Meanwhile, warm marinara sauce in microwave or small sucepan for 1-2 minutes. Spoon about 2 tablespoons sauce over each breast. Serve immediately.
Tuesday, May 19, 2009
A tender mercy today
The Church has a new internet radio station that I turned on for the first time this morning to check it out. There was a whole series of songs and scriptures and quotes about joy and happiness and good cheer. Just last night Nate and I had a conversation about how we need to relax and have more joy in our home. So often lately it has felt like we spend most of our time at home rushing to get chores and homework and supper and all the necessary things of life done that when any extra time comes around we are all exhausted and grumpy. That's not how things are supposed to be, and we were talking about changes we need to make to just be happier and calmer at home. So, what I heard on the radio station was a wonderful reinforcement of what we had just talked about. We are so blessed, and I just need to take a step back and breathe and enjoy where we are in life. The Lord is so kind, and I'm grateful He gave me that reminder today.
Saturday, May 16, 2009
Party time!
Happy birthday, sweet Nikki! She waited almost a whole week for her party, but it sure was fun. I must say I was really pleased with how her cake turned out. For the past six months she has been talking about the kitty cake she wanted. Then last week she decided she wanted a flower cake. I told Alli that it was fun to say that I made everything from scratch (except the gumdrops and toothpicks), but she said I sounded too country. So, I'll call this a homemade cake instead. How's that sound, Alli? :)
Umm, Hannah?
Poor Jay got a white flower, which certainly wasn't the color he wanted.
Cute Brenna, or Budha, as I heard Alli call her. :)
What great cousins we have!
Nikki wanted a swim party, and even though the weather forecast called for rain, the kids had a great time in the water.
The birthday song. I bet she gets her wish anyway. What's one little candle?
Thursday, May 14, 2009
The girls tracked back into school yesterday, and Ryan and I have been pretty lonely. It's really sweet and kind of sad to see him look around for them when he wakes up from his naps. I'm glad they had a good day at school, and to be honest it was nice to clean a few rooms of the house and have them stay clean for a while. I guess I need to do a better job teaching them how to clean up after themselves. If you know Nikki then you know what a huge and exhausting task that is. I can't believe how quiet the house is when they're at school. What would I do if I didn't have Ryan? What will I do when Ryan goes to school? I know -- read, crochet, nap, go to the gym, go for a walk, write in my journal, cook in my kitchen that isn't being dirtied by hundreds of drinking cups, enjoy a little solitude. Of course I can always volunteer at school when I get to missing sticky fingers and interrupted sentences. I was just thinking yesterday that my routines are always changing. My life is definitely not stagnant, and I'm so happy about that. That's part of the challenge and excitement of motherhood, I think. Something new is always happening.
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