Skip to main content

Hi there!

I wanted to write to you all day, but I didn't have a book that I finished, which is what I normally write about on Mondays, so I was thinking all day about something else that I could review for you. Alas, I came up blank. Now it's evening hours and here I am still wanting to write to you.  About what, I'm still clueless, so you'll have to excuse me if this blog post gets a little windy or if you get to the end of it and wonder what I was really talking about.

February seems to have proven itself a very busy month.  We had a death in the family, a funeral in the church, numerous birthdays, very little cake, doctor's appointments, get together's and every day life going on around here.  Today, Hannah had some friends over.  You see, I loved sleep overs as a child, but I HATED the fact that I was always the first one asleep.  So we had a mixed up sleep over today.  The girls wore their pajamas all day, the sleeping bags were out, there was junk food, and I left them alone, coming out to clean up the occasional accident or to pay for pizza.  They seemed to have a good time.  Though I know my little one wishes that they could have stayed longer.  It was fun to do all those sleep over type things without the burden of being tired. And it also means that we don't have a day of recovery because someone stayed up too late.  I like it, I may offer to host it again.

I'm currently reading Ketchup is a Vegetable.  So far, it's for mom's with children much younger than my own, but she has a very laid back writing style which I find quite enjoyable.  Other than that, I'm mainly reading blogs and bits of papers that I find lying around.  And subtitles, lots of subtitles cause I am totally enjoying Netflix's Lilyhammer, cussing and all.

I've been trying lots of new recipes lately, most of which my family tolerates or actually enjoys.  But then, they like me so much, that I think it can be hard for them to say they don't like my cooking.  Some days I find that they like something that I've made and I can't stand it.  What do you do then?  Personally, unless someone loves it and had always loved it, I'm probably going to not make it again, ever.  Life's too short for nasty food.


Comments

Popular posts from this blog

Hospitality for the Rest of Us: Long Distance

People are moving more and more. When I was a youngster, it was a rare instance for a friend to move away. Now it's me that moves away. We've moved a lot, especially when we first got married. It was something like five addresses and three states in the first four years of our marriage. We've slowed down a bit. In the midst of all that moving, we've made some friends along the way. I try to keep an open line in case of times of grief and celebration. One of the best tools I've found for keeping in touch with loved ones far away is Facebook. As much time as I could spend doing other things instead of checking it, it's the best thing I've found. It allows me to communicate with others, without having to call. I know calling is amazing, hearing people's voices, but for introverts, there are no body language clues for us to pick up on that help make our conversations easier. It's also why we prefer to video chat :-) Back to Facebook, some etiquette.

Stories from the Kitchen: Taste and See

I celebrated my birthday last weekend. It was wonderful and the leftovers left me with a question or two. Find out what they are and how I'm currently answering them in this week's podcast. Stories from the Kitchen Season 2, Episode 2: Taste and See Notes from the episode: Taste and See by Margaret Feinberg Dad’s New York Cheesecake (from the back of a Philidelphia Cream Cheese package) 1 ⅞ cups graham cracker crumbs ¼ to ½ cup butter, melted 1 cup sugar, divided 2 lbs cream cheese (4 packs) 2 large eggs (lightly beaten) 1 tsp vanilla 2 tbsp cornstarch 1 cup sour cream Preheat oven to 450F Mix well graham crackers, 2 tbsp sugar, and enough butter that the mixture holds together. Reserve 2 tbsp for garnish. Press mixture onto bottom and sides of a greased 9-inch springform pan. Chill in the freezer while preparing the filling. Mix cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. S

Tasty Tuesday: Roasted Broccoli

I ran across this recipe on Pinterest the other day that was labeled " The Best Broccoli Of Your Life. " I normally either steam our broccoli in the microwave or saute it with olive oil and red pepper flakes on the stove top. I decided this would be something to try. I did the salt, pepper and olive oil part of the recipe. I didn't have the majority of the other ingredients. In fact, all I had was a little bit of Parmesan  It was wonderful. Not the best broccoli of my life, but honestly, it was pretty close. And if I had the lemon juice and all that jazz, it may very well be the best. What have you been eating lately?