Monday, February 28, 2011
Friday, February 25, 2011
This is what my kitchen/dining room looks like most of the day. I do clean it but that dang island is just a magnet for clutter. So what's going on in this picture?
- Well, the purple sheet over the chairs to the right of the picture isn't normally there. I made a fort for Ben. He didn't care about it.
- The hutch is pretty tidy, except for the birthday present that I need to wrap for tomorrow's party.
- Island = general clutter. There's an empty milk jug that I rinsed out for Nick to put his used motor oil in, a case of Coke, the baby monitor, a huge stack of magazines (from this morning, I was trying to find my coupon for $10 off at the Amazon Baby Store), Ben's high chair tray, and the dish that usually sits on top of the dining room table (moved for the aforementioned fort), Sadie's food & water so Ben doesn't play in it, an empty coffee cup and my phone
- Rest of the counters - I've got a pile of dirty dishes going in the sink, dinner in the crock pot, lunch stuff on the counter next to my computer along with my notebook, a magazine, bills, etc.
- Not to mention the random crap Ben finds to play with and then leaves on the floor. And the tiny culprit himself.
Thursday, February 24, 2011
PB&J Oatmeal Thumbprint Cookies (Makes about 60 cookies)
1/2 Cup Butter (1 Stick), softened
1/2 Cup Agave Nectar OR 1/2 Cup Honey
1 Large Egg
1 Tsp Vanilla Extract
1 Cup Peanut Butter
1 1/2 Cup All Purpose Flour
1 Cup Old Fashioned Oats
1 Tsp Baking Soda
1/2 Tsp Salt
Jam, Jelly or Preserves
- Preheat oven to 350 degrees.
- Place the butter and agave (or honey) in a bowl or standing mixer and beat for 1 minute.
- Add the egg, vanilla and peanut butter and beat another minute on medium speed or until smooth.
- In a separate bowl, combine all the dry ingredients and mix to combine.
- Slowly add the dry ingredients to the wet and mix to incorporate.
- Drop 1 tbsp of the cookie dough onto a silpat or parchment-lined cookie sheet and using your thumb (or index finger if you prefer), make an indentation in the center of each cookie.
- Fill the indentation of each cookie with about 1/2 teaspoon of jam.
- Bake for 10-12 minutes.
- Cool and serve.
Here's how mine were different:
- I had some agave left from when I made Ben's birthday cake, but not enough. I used as much agave as I had and filled up the rest with honey (probably about a 1/4 cup each).
- I've been doing this for awhile now with all cookie recipes that want you to put your wet ingredients in one bowl and your dry ingredients in another, and then mix the two: I've always felt it was really stupid to dirty another bowl for dry ingredients, so this is what I do and I haven't noticed a taste difference at all: mix together all the "wet" ingredients as directed. Then mix in the smaller of the dry ingredients (usually the salt, baking powder, etc) with a hand mixer and then slowly stir in the flour.
- I'm not lucky enough to have a stand mixer, so I mixed all mine with a regular ol' hand mixer.
- I don't have a Silpat mat or even parchment paper, so my cookies just went on a plain old cookie sheet - didn't seem to bake any differently...
- There's no way you'll get 60 cookies if you follow the instructions. She says to drop by tablespoon full, which is what I did. I got closer to 45ish cookies (which is plenty).
Wednesday, February 23, 2011
- Peeing on the floor and then stepping in it. That's right, folks. I sent my naked child off towards the bath, he stopped to pee and then thought it would be fun to play in it. Mama disagreed. Loudly.
- Discovering his face reflected in the overflow drain in the tub. And then staring at himself. Admiring himself. Then he kissed himself.
- Finding that the toothbrush tickles. :)
- Backwards crawling. Everywhere.
- Forts in the living room - kinda fun!
- Digging through the picture box and looking at a picture of my mom and saying "nana" over and over - just about broke my heart. :( I think he misses her.
- Giving hugs to new friends at Little Gym.
- Stuffing handfuls of food into the catcher part of his bib and then giving the sign for "all done" - stinker.
Monday, February 21, 2011
I haven't shared this recipe before but it's one I make fairly often and it's quite delicious. I've changed the way I make mine, so first I'll share the original recipe and then I'll share my changes:
4 large potatoes, peeled and cubed
1 tablespoon butter
1 tablespoon finely chopped onion
1/4 cup shredded Cheddar cheese
salt and pepper to taste
5 carrots, chopped
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 tablespoon ketchup
3/4 cup beef broth
1/4 cup shredded Cheddar cheese
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Mix in butter, finely chopped onion and 1/4 cup shredded cheese. Season with salt and pepper to taste; set aside.
- Bring a large pot of salted water to a boil. Add carrots and cook until tender but still firm, about 15 minutes. Drain, mash and set aside.* Preheat oven to 375 degrees F (190 degrees C.)
- Heat oil in a large frying pan. Add onion and cook until clear. Add ground beef and cook until well browned. Pour off excess fat, then stir in flour and cook 1 minute. Add ketchup and beef broth. Bring to a boil, reduce heat and simmer for 5 minutes.
- Spread the ground beef in an even layer on the bottom of a 2 quart casserole dish. Next, spread a layer of mashed carrots. Top with the mashed potato mixture and sprinkle with remaining shredded cheese.
- Bake in the preheated oven for 20 minutes, or until golden brown.
Thursday, February 17, 2011
Today I say: peace out, girl scout to my 20's. It was an interesting decade, that's for sure. In that decade I....