Princess A

Packed up and moved

2010-02-08T14:34:00.000-08:00

on over to Social. I needed some more capabilities for my business.

Please visit me there. Thanks for your visit and hope to "see" you at my new location.

Xoxo,

Adriene

Italia - day four afternoon

2009-11-22T14:30:00.000-08:00

Perugia was a lovely town in Umbria that was full of history, charm and Baci (a Perugian chocolate that means "kisses" in Italian). Our tour group only spent an afternoon there, but when we return to Italy someday, I will spend several days there to really take time to soak it all in.

A lush, green fountain. Could it be reproduced in my backyard please?

Walking through the Rocca Paolina, a historic underground fortress built in 1373, was an incredibly surreal experience. All of the architecture and buildings were so incredibly mind boggling considering the lack of technology 700 years ago. It made me think of all the life that had been lived on those streets and I wished that the walls could talk to tell me the tales (although if they could, they'd probably speak Italian and not English). :)

Oh, the beautiful streets of Perugia. It allures you in and makes you want to do crazy things like sell your home and start a life there. (If I only spoke Italian. Minor detail.)

Lovely buildings everywhere.

Gorgeous architectural details everywhere you look.

Zucchini blossoms. One of the absolutely mouth-watering, day-dream worthy delicacies we enjoyed. These were at the grocer, but we ate them several times lightly breaded and fried at the lovely restaurant we ate at during our trip. They're one of those things you can't get enough of, can't stop thinking of and promise yourself you will master when you get home.

No caption needed. Just yum.

Craig and Randy solving the world's problems one beer and cigar at a time. Meanwhile the wives were shoe and purse shopping.

Jan and Craig viewing her photos. (She's a real photographer. Thank goodness we had a pro on the trip. Jan was very helpful as I stumbled with my new camera.)

Oh the shoes in Italy. They're enough to make this shoe-lovin' lady swoon. Absolutely amazing that this was the only pair I came home with - however - I had to tote MANY edible gifts home.

Close up of my new shoes.

Thank you Perugia for a charming afternoon and a divine new pair of shoes.

Italia - day four lunch

2009-10-14T13:58:00.000-07:00

Lunch in Italy is my kind of eats. Several courses, usually finished off with a lovely dessert.

After visiting the charming walled city of Assisi, we took a 15-minute bus ride and stopped at this lovely restaurant for lunch with the group.

This particular type of pasta is called "Stranglers" because people choke on them. The Bolganese sauce was divine. I will find a recipe to recreate it in the very near future.

A lovely little salad with tuna on top. The dressing was a light lemon/olive oil combo. Very refreshing and light.

Unfortunately this lunch did not end with a dessert, but with a cup of espresso instead. Oh well, there's always dinner!

The Doors of Assisi

2009-08-16T11:30:00.001-07:00

I found while in Italia my common themes were beautiful doors - which are everywhere - and dogs. The dogs of Italia to come soon. For now, enjoy these rustic, if-doors-could-talk, pictures. All were taken in Assisi. That city was pure eye candy.

Italia - day four

2009-07-30T21:58:00.000-07:00

Assisi. Who knew what an enchanting place this walled city would be. It's most famous for St. Francis and the Basilica named in honor of him. It's so difficult to put into words the feeling you have when you're there, so I'll let the photos do the talking. I spent lots of time editing these photos, hence the long overdue post.

The wall around Assisi as we approached.

Just outside the city wall.

Another outside the wall.

Inside the city wall.

The beautiful sights of Assisi. I could have stayed there a week, or two, or really never come home as long as Randy would stay and my dogs could come.

Santa Maria degli Angeli. Absolutely breathtaking basilica made of marble. It took over 100 years to build: 1569 - 1679. The arches pictured here were added later to support the structure.

Front view of Santa Maria degli Angeli.

Detail shot of Santa Maria.

My friend Betsi and me at the fountain in front of Santa Maria. Yes, we look like tourists with our "Whispers" around our necks. :)

Randy snapped this shot of me in front of Santa Maria.

Had to snap a few food pics. Actually there are many more to come, just didn't eat in Assisi. (But I couldn't resist snapping this shot of beautiful confections.)

Charcuterie hanging from the store front doorway. Love it.

One of the many enchanting stairways along the street. Everything looks so inviting. Wish I could have climbed these stairs, but alas, we were on a schedule.

A staged portrait. (Thanks so much Jan Wilson for your fab photography skills!)

Inside the Basilica di San Francisco (St. Francis). This is actually two bascilicas - the old one down below. We were waiting to get into the downstairs one. The lower bascilica was finished in 1230. The the upper basilica was finished in 1280. (Kicking myself that I didn't get a good shot of the grounds in front, it was quite lovely.)

This gorgeous bride was outside when we walked along the outer walkway. I had to snap a picture of her. She's so beautiful and looks so incredibly happy. I love weddings and brides - I must be a romantic at heart.

Inside the outer walkway. Leaving Assisi for this trip, but I shall return.

Italia - day three

2009-07-20T20:42:00.000-07:00

This was our first day to actually wake up in Italy. Randy and I both woke up at 5 a.m. that morning. It's no oddity for Randy to wake up that early, but I don't think I've ever woken up AWAKE at that time before. We both managed to sleep a bit longer, thank goodness.

Our "Campus Director," Ines (pronounced En-nes) was fabulous. Every step of the way, she was there to help us with questions, and her warm hospitality. Ines gave us a lecture about Tuscan history and treated us to all kinds of "tid bits" of information throughout the trip. It was wonderful.

We went on a walking tour of Cortona where our guide, (oops forgot her name) took us to the City Hall and to an Etruscan museum filled with incredible religious art including The Annunciation by Beato Angelico.

All these beautiful little alleys adorned the streets of Cortona.

Inside City Hall. Gorgeous room in there. Lots of people marry here. I wanted to pack 4 of those chairs in my suitcase for my breakfast nook. On the hunt now though and I will find some!

One of the piazzas in Cortona (in front of the gorgeous historic City Hall).

The Robinsons and us by the shrine of St. Marguerite in Cortona.

A little rain in Tuscany never dampened the mood. We had lunch on this beautiful patio and right after dessert (yes you heard me, we ate dessert at every lunch!), it started to rain.

After lunch, we were off on the bus to Montalcino to a wonderful winery called Altisimo. The scenery to and from, at the winery, the wine and the hospitality there did not disappoint.

The beautiful wine barrels. I swear I drank a whole barrel while in Italy.

Randy trying to decide what to buy.

We bought 4 bottles of the fabulous white wine, all of which is gone. But I did find out that we can purchase it right here in Wichita. (A win-win!)

The unbelievably delicious, mouth-watering proscuitto and pecorino cheese. I brought home some cheese, but didn't bring proscuitto. I get my wonderful charcuterie from La Quercia and it tastes exactly the same as it does in Italy (hence the owners lived there for many years).

What a fabulous way to end our day - dinner in the winery at our hotel. The food was magnificent every day. And how cozy is this little winery?

Italia - day two

2009-07-18T20:21:00.001-07:00

Still on the plane. Randy's all happy even though he didn't sleep.

We landed in Frankfurt, Germany early morning of day two. We had a several hour layover in the airport, but luckily it wasn't a bad airport to be stuck in. Many shops to walk through and by this time, we'd met all of the KState travelers (except Jan from Salina who flew over by herself).

Had a coffee in Frankfurt and a water (but forgot that I needed to order still water, so it had bubbles). I only like bubbles in my sparkling wine, not water. We spent a couple of hours in the airport, and I didn't buy a thing. I wanted to buy some Korres skin care products, but we had to go through security there so the same 3 oz. rules applied to carry-ons.

After landing in Florence, getting our luggage on the bus and then an hour and a half trip through beautiful Tuscany (which I could hardly hold my eyelids open), we'd arrived in Cortona. Our home away from home for the trip. What an incredibly enchanting sleepy hilltop town that became famous because of the movie, Under the Tuscan Sun. The photo is the view of the Tuscan valley from Hotel San Luca where we stayed. Completely overwhelmingly picturesque and forever sketched in my mind.

We had just a tiny bit of time to wonder around the corner to the main streets of Cortona. This is a little slice of the City Hall steps where lots of people sit and conversate. The couple there was on our trip, how ironic.

Craig and Dena are from Wichita, too. Randy and Craig grew up 30 miles from each other, both in small towns, competed in high school track, went to KSU together and then to Washburn for law school together. Then we figured out that Dena was in my uncle's high school class. What a small, small world.

We met in one of the beautiful terraces that evening for appetizers (including these delectable lightly battered and fried squash flowers). We had a lovely dinner in the wine cellar (pics to come of that) and CRASHED.

Italia - day one

2009-07-17T11:44:00.000-07:00

We've been back a bit longer than we were gone to Italy. To say it's beautiful and a trip that EVERYONE should take would be an immense understatement. If you've been there, you know. And if you haven't gone yet, I want to share a slice of Tuscany with you each day, one day of our trip at a time.

Day One

We left Wichita mid-morning which made this night owl happy. Flew to Chicago, and had a 4-hour layover. But not much can dampen your mood when you're headed to one of the most beautiful scenic places in the world. We almost didn't make our flight (we were supposed to go get our boarding passes at the gate and forgot - ooops). But the travel agent with AHI was there and took care of us. We were bumped up to Business Class and I was lovin' it. Randy wasn't letting himself enjoy it (he felt guilty we were the ones who were upgraded and the other people in our group didn't get upgraded). Silly boy. It was fabulous!

Gettin' comfy in our seats. (Damn, I could get used to this!)

A glass of bubbly before we take off? Absolutely!

Menu choices - decisions, decisions.

I went with the mixed green salad with a small dollup of a fancy potato salad as first course.

Baked cod over fingerling potatoes and artichoke hearts (they had me at artichoke hearts) with a wonderfully light white wine butter sauce.

Randy had Gnocci as his second course. It was good, but nothing as fabulous as what we were about to experience in Italy.

A nice refreshing third course.

Watching chick flicks like "He's Just Not that Into You" and "Confessions of a Shopaholic" while sitting right next to Randy was pretty much heaven. He watched what he wanted (and ended up watching five movies instead of sleeping on the way over). Naughty boy. I slept about 3.5 hours and was woken up by yet another delicious meal. I knew we were off to a magnificent start on this vacation!

Veggie Garden

2009-06-21T18:46:00.000-07:00

After months of wanting one, I have invested in a nicer camera. Expect much, much better photos from here on out. I'm very excited. A couple days ago, I decided to break the new Canon and take some pics of the garden. Here's a quick taste of what's growing in our garden this year:

Yellow squash

Tomatoes - there's nothing better than a fresh, homegrown tomato!

Basil, so I can make jars and jars of pesto and Caprese salad - yum!

GARLIC!

Onions

Cauliflower (hoping some pesky bugs go away - I refuse to use pesticide on plants I eat.)

Celebrations Galore and Magnolia Vanilla Cupcakes

2009-06-17T22:19:00.000-07:00

In the past month, we've celebrated my in-laws 60th wedding anniversary, my nephews were baptized, had a family picnic on the farm, had two family meals at our house, baked cupcakes for 60 - not once but twice, surprised my dad by flying my brother in from LA for his 60th birthday party and last but not least, hosted a four-course charity dinner at our home. To say I've been busy would be an understatement. But what fun it's been.

A few pics to prove it all.

Dan and Brad getting baptized.

Randy's Aunt Marsha getting the boys to pose with "Flat Stanley."

My father-in-law, Ronnie and his sister, Aunt Marsha on the farm.

Surprising Dad with my brother Blaine. Dad cried he was so happy! We were at my uncle's bar (my grandpa started it over 50 years ago).

This was the sweetest moment!

GG helped me make the cupcakes!

This was the first time I'd tried the Magnolia Vanilla Cupcake recipe - very yummy (recipe below).

Dad with some of his good friends!

GG and the grandkids. She wanted to be SURE and get a pic of her and the grandkids. It's not often we are all together.

It's impossible to have a bad time at Lefty's!

And finally for the food portion of this forever long post. Surely you've heard of Magnolia Bakery in NYC, and if not, next time you go - stop by. Or just make these. They're heavenly.

Magnolia's Vanilla Cupcakes

Ingredients
Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Icing:
Vanilla Buttercream, recipe follows
Directions
Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream:
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners' sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 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. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

Summer Salad Trio

2009-05-26T13:00:00.000-07:00

Summer time at our house means less time in the kitchen, lots of time in the garden and salads for dinner. There's a couple new summer salads we've really enjoyed so far this year. All three of these are new additions to our repertoire.

The Lima Bean Artichoke Salad came from my lovely cousin Rachel. A couple years ago at Christmas the girl cousins did a recipe swap and purchased one kitchen gadget. It was loads of fun. She gave me a meat tenderizer and several great recipes. When I made this salad, I looked forward to leftovers for the next day's lunch.

Lima Bean Artichoke Salad

3 cups frozen lima beans (calls for fava, but I used lima)
32 kalamata olives (this number made me laugh, but I did stand at the olive bar at the store and count out 32)
2 jars marinated quartered artichokes, drained
4 tbsp olive oil
2 tbsp freshly squeezed lemon juice
1 clove garlic, minced
1 tsp salt
4 tsp parsley, finely chopped
Black pepper

Cook lima beans for 4 minutes in boiling H20. Rinse under cold water. Mix beans, olives, artichoke hearts with olive oil, lemon juice, garlic, salt and pepper. Chill and enjoy!

A friend of mine, Leah, recommended this cookbook called Celebrating the Seasons at Westerbeke Ranch, and it has not disappointed. I've made this Caesar Salad (a bit modified from the cookbook) about a dozen times now in the past 2 months. Randy asks for it at least once a week.

Classic Caesar Salad

2 tbsp garlic, minced
1 cup freshly grated Parmesan cheese, divided use
1 tbsp Worchestershire sauce
1/4 cup red wine vinegar
2 tbsp lemon juice
1 egg yolk
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup good olive oil
Romaine lettuce

Place garlic, 1/2 cup of the parmesan cheese, the Worchestershire sauce, vinegar, lemon juice, egg yolk, salt and pepper in a food processor. Blend until smooth, about 10 seconds. With the motor running, add oil in a thin stream until it is fully incorporated. Cut romaine lettuce, toss with dressing and remaining 1/2 cup of parmesan cheese.

Randy's cousin, Valerie was in from Puerto Vallarta and my brother and his lovely Aussie girlfriend, Alice, were staying at our home too. Naturally, we made a feast. Had to celebrate having everyone here.

Randy picked this recipe out of the latest Food and Wine magazine. I love that he finds recipes for me to make. At first, I thought - how silly, it's TOO simple. But that's the beauty of this salad. It's incredibly simple, yet delicious.

Avocado Onion Salad

4 ripe avocados, sliced
1/2 red onion, sliced thinly
Olive oil
Salt
Pepper

Arrange sliced avocados on a platter topped with red onion slices, drizzle lightly with olive oil, salt and pepper.

Sand Plum Jelly Makes Friends

2009-05-12T22:12:00.000-07:00

Prior to late last year, I'd heard of sand plum jelly, but never had the delightful experience of tasting it. Rememeber when I posted back in November about Joe Stumpe writing a story about my cooking? Well, between that article, a few emails and a couple jars of sand plum jelly - I've made a new friend named Brent Patty.

Brent sent me an email and said he wanted me to try his jelly, and give him my honest opinion. Being right around the holidays, I didn't get back to him really quickly. He thought I didn't like it - but he was definetely wrong. It's divine. Even though my GG (dad's mom) makes amazing strawberry jam, I've never tried making it myself. The greatest part of sand plum jelly is the sweet to tart ratio is just perfect to my taste buds. I normally don't eat a lot of jellies or jams because of all the sugar. Brent's sand plum jelly I make an exception for, just like with my GG's.

Brent and I exchanged several emails back in December to discuss how he got into the sand plum jelly business (it's really just a hobby, but he does it on a large scale). He lives outside of
El Dorado on the family "farm". Growing up he always looked forward to his grandmother's sand plum jelly.

Below are a couple excerpts in Brent's words about his delictable jelly:

The wild plums were getting hard to find, so I planted a few trees. I ended up planting 400 sand plum, 200 american plum and 200 beach plum trees. Last year was good and I picked a couple hundred pounds. I make jelly for friends and family and actually sold some at a local business.

My grandmother made the jelly from plums on her farm and what she picked along the road. The plums grow wild and are native to Kansas. The trees did not produce fruit every year so it was always a treat.

It had been several years (probably twenty plus) since I had eaten any sand plum jelly when my wife Sharlene started going to the local farmer's market, and purchased a jar. The memories of picking plums with my grandparents, and the great taste of the jelly made me yearn for more. The next year I put many-a-mile on the old Dodge pickup looking for wild plums. To my delight I found many. However they are hard to pick because of the thorns on the trees and their locations in overgrown ditches. I then decided I would plant my own orchard and grow them like trees instead of the thickets, which is how they are found in the wild. This work well, and by the third year I was picking plums morning and evenings without the usual hassles. In my research of the plums I discovered most of the wild plums around here are the American plum. The are not as tart as the sand plum so I decided to plant two hundred of each. The sand plums also seem to produce more fruit per tree. I also planted one hundred beach plums which grow wild on the east coast. That concluded the South orchard. The following year I planted two hundred more sand plum trees in what I call the North orchard.

The seven hundred trees take a lot of time to prune and mow around,so I am considering letting them grow into rows. We usually start picking in June and continue as they ripen into September. I use the recipe I believe my Grandmother used from the Certo insert. The fruit is frozen whole after picking. I use a steam juicer when I am ready to make the jelly. I pretty much make it to order so it is fresh and clear. I need to do more monitoring of the fruit sugar because I can make a very tart jelly from slightly less ripe fruit or a sweeter blend from the fully ripened fruit. I would like for you to try the glaze I made for ham to see what you think.

We mostly eat the jelly on toast, biscuits, french toast, pancakes and good old peanut butter sandwiches. I have also made jam, which is a lot of work, syrup and wine. As I previously mentioned I sell some locally at Hudson's Gardens. I have two freezers full of fruit so I need to either market the jelly, start a you-pick, or sell the fruit for winemaking. In any event, I should have all the sand plum jelly I want:).

The darling jar my sand plum jelly came in.

On my biscuit, ready to be eaten!

I've been hoarding my sand plum jelly, so I still have a bit left. And I've made a new friend named Brent. I really enjoy the connections my love of food make for me.

George's At the Cove

2009-05-12T21:33:00.000-07:00

When I travel, often times, I want to go back to a place I've been before. It becomes nostalgic and I want to return. Just like restaurants. Don't get me wrong, I love trying new restaurants. But, why mess with perfection?

This past weekend, my good friends and I went to San Diego for a girls trip. Unfortunately Amy didn't feel well, so she stayed at the hotel while Megan, Heather and I went up to La Jolla. If you've never been to La Jolla, please put it on your list of places to visit. It's beyond beautiful. And make sure you eat at George's At the Cove.

Smile ladies cause this is LIVIN'!

Champagne cocktail in the afternoon - of course - it's vaca! (Sorry Megs, next trip you won't be prego!)

Shrimp scampi app.

To die for salmon on top of artichoke hearts and baby potatoes and topped with micro greens. My favorite meal of the trip.

The magnificent view from the rooftop where we ate lunch.

We got a kick out of the stylish guy with his sweater Zach Morris-style. So California.

Barefoot Contessa Baked Shrimp Scampi

2009-05-12T21:14:00.000-07:00

Yet another Barefoot Contessa recipe that doesn't fail. I've made this for several dinner parties and for weeknight dinners. The flavor is perfect, it's an easy recipe and consistently impresses whether it's friends coming over or I'm just feeding my husband. Once you make this recipe, I'm confident it will become part of your rotation.

Barefoot Contessa Baked Shrimp Scampi
6 servings

2 lbs. (12-15/pound) shrimp in the shell
3 tbsp olive oil
2 tbsp dry white wine
salt and pepper
1 1/2 stick butter, room temperature
4 cloves garlic, minced
1/4 cup minced shallots
3 tbsps minced fresh parsley
1 tsp minced fresh rosemary
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 tbsps fresh lemon juice
1 egg yolk
2/3 cup panko

Preheat oven to 425º.

Peel, devein and butterfly the shrimp, leaving the tails intact. Place in a mixing bowl and mix lightly with the olive oil, wine, 2 tsps salt and 1 tsp pepper. Let the bowl sit at room temperature, marinating, while mixing the butter/garlic/panko mixture.
In another bowl, mix the butter, garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 tsp salt and 1/4 tsp pepper until well combined.

Arrange the shrimp in a single layer in the gratin dish, cut side down with the tails pointing up. Pour the remaining marinade over the shrimp and evenly sprinkle the topping over the shrimp.

Bake for 15 to 18 minutes or until the shrimp are thoroughly cooked and pink.

ENJOY!

No Knead Bread

2009-04-28T19:02:00.000-07:00

I first discovered the joys of this incredibly perfect bread when I lived in Denver. My sweet neighbor, Mary would bake it, and I'd find a few slices in a cute little package on the handle to my apartment. I never bothered making this fabulous bread when I lived in Denver because Mary made it pretty frequently. She lived alone too, so she always shared. Also, if I'm being honest with myself, tasty bread is even more dangerous to me than cake. I can't stay out of it.

It might seem like baking bread is a wintery baking item, but once you try this bread - you'll want to bake it year-round.

Martha Stewart No Knead Bread

3 cups all-purpose or bread flour, plus more for work surface
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
Olive oil, as needed
Cornmeal or wheat bran, as needed (optional)

In a large bowl, combine flour, yeast, and salt. Add 1 1/2 cups water and stir until blended; dough will be shaggy and sticky. Coat a second large bowl with olive oil. Transfer dough to oiled bowl and cover bowl with plastic wrap. Let dough rest at least 12 hours, but preferably up to 18, in a room about 70 degrees in temperature. When surface is dotted with bubbles, dough is ready.

Lightly flour work surface. Place dough on work surface and sprinkle with more flour. Fold the dough over on itself once or twice. Loosely cover with plastic wrap and let rest about 15 minutes.

Sprinkle just enough flour over work surface and your fingers to keep dough from sticking; quickly and gently shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, cornmeal, or wheat bran; place dough seam side down on towel and dust with more flour, cornmeal, or wheat bran. Cover with a second cotton towel and let rise until it has more than doubled in size and does not readily spring back when poked with a finger, about 2 hours.

After about 1 1/2 hours, preheat oven to 500 degrees. Place a 6- to 8-quart heavy covered pot, such as cast-iron or Pyrex, in oven as it heats. When dough has fully risen, carefully remove pot from oven. Remove top towel from dough and slide your hand under the bottom towel; turn dough over into pot, seam side up. Shake pan once or twice if dough looks unevenly distributed; it will straighten out as it bakes. Cover, and bake 30 minutes. Uncover, and continue baking until browned, 15 to 30 minutes. Cool on a wire rack.

The Greatest Gift of All

2009-04-26T18:44:00.000-07:00

My grandma was diagnosed with cancer on Christmas Eve of last year. We were given the grim news a bit-by-bit, and learned in January that its terminal. Her wonderful oncologist put her on an oral chemo to hopefully keep the cancer from growing. We found out a little over a month ago that the chemo is not only keeping the cancer from growing - the cancer is actually shrinking! Many, many prayers have been answered and miracles DO happen. It's such a blessing to our entire family. Grandma is, afterall, the glue that makes us all stick.

Bacon Sampling

2009-04-26T18:30:00.000-07:00

Let me just say you know you have a true friend when she not only drives to every edge of town to pick up bacon for a tasting, but then flies to Ann Arbor, Michigan to get some more. My dear friend RoxAnn - you have to love her. Or at least I do! (It was probably a good thing my husband was out-of-town that night, or I have a feeling he would have taken bites of my strips.)

Here's a couple pics of our sampling. What fun. This was for our bacon class - which was back in March. I'm a bit behind, but I think it's entertaining to see the photos of sampling 13 bacons all at once.

Tomato & Goat Cheese Tarts

2009-04-05T18:50:00.000-07:00

Ina Garten is a personal favorite of the celebrity chefs. She's really the only one I pay attention to. I actually had the opportunity to meet her at the 2007 Fancy Food Show in San Francisco. She's every bit as genuine in person as she comes across on television.

On to the recipe, it's in the Barefoot Contessa's Back to Basics cookbook (which if you don't have - it's a great one). I've made these twice, both times for dinner parties. Can't make them when it's just the two of us because they are THAT good that I'd probably eat three small ones and my husband would eat the other three.

Barefoot Contessa's Tomato & Goat Cheese Tarts

Makes 4 Large Tarts, or 6 Appetizer-sized Tarts (with 1 sheet of puff pastry)

3 tablespoons good olive oil,plus more for brushing
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt & freshly ground pepper
3 tablespoons white wine
2 teaspoons minced fresh thyme plus sprigs for garnish
1 package (17.3 ounces) puff pastry sheets, thawed overnight in the refrigerator. Use cold.
4 tablespoons grated Parmesan cheese
4 ounces garlic & herb Montrachet goat cheese
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves
2 ounces Parmesan cheese, shaved with a vegetable peeler

1. Preheat the oven to 425°F. Line a sheet pan with parchment paper.

2. Heat 3 tablespoons of olive oil in a large skillet over medium-low heat and add the onions and garlic. Sauté for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine and thyme and continue to cook for another 10 minutes, until the onions are lightly

3. Unfold each sheet of puff pastry on a lightly floured surface and roll it lightly to an 11-by-11-inch square. Using a six-inch-wide saucer or other circular object as a guide, cut 2 (six-inch) circles from each sheet of puff pastry, discarding the scraps. Repeat with the second sheet of pastry.

4. Using the tip of a sharp paring knife, score a circle 1/2 inch inside the edge of each pastry. Prick the pastries all over with the tines of a fork and place them on the sheet pan. Sprinkle a tablespoon of the grated Parmesan on each round, staying inside the scored border.

5. Place 1/4 of the onion mixture on each circle, again staying within the scored edges. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart. If the pastry is warm, chill for 15 minutes.

6. Bake for 20 to 25 minutes, until the pastry is golden brown. Garnish each with a sprig of thyme and a drizzle of olive oil. Serve warm.

Hummus

2009-04-05T18:35:00.000-07:00

I've taken a blog vacation for quite some time. Life's been busy and other things have taken priority. But I'm back and excited to share more recipes and slices of life. Most people would never guess, but, yes I am a redheaded Lebanese woman. It sounds like an oxymoron but it is true. Here's my tried and true traditional hummus recipe.

1 can (15 oz) garbanzo beans, reserve liquid
2 -3 cloves garlic
1 teaspoon salt
1/2 cup tahini
1/4 cup fresh lemon juice

To garnish:
Olive oil
1/4 cup pine nuts, toasted
Paprika

Microwave garbanzo beans with liquid on high fro 5 mins. Pour off liquid and reserve. Mince garlic in food processor, add salt and beans and pulse 10 times. Add tahini, lemon juice and reserved liquid and process until mixture is consistency of a creamy paste. Spoon inot a serving bowl and drizzle with a thin film of olive oil. Garnish with pine nuts and paprika. Serve with pita bread and/or pita chips.

An edible work of art

2009-03-08T21:35:00.000-07:00

Our friends Carrie and Steve graciously invited us for dinner last night. And like usual, Carrie worked her tail-end off creating a lovely dinner party for 8, and impressing us all with her mouth-watering food and warm, inviting hospitality.

Here was the dinner menu:
Bruschetta & Bocconcini with chili flakes and mint

Mixed baby greens with goat cheese, carmelized walnuts, strawberries and raspberry dressing

Cannelloni with Balsamella Sauce

Sauteed Baby Green Beans with red and yellow peppers and onions

Baby Yukon Potatoes

Various breads with dipping sauce

Raspberry Ganache Tart

The entire meal from start to finish was just lovely and wonderful. But, man, oh, man. That Raspberry Ganache Tarte. Wow. Talk about a mouth-watering, can't-wait-to-put-the-next-bite-in your-mouth-treat.

Raspberry Ganache Tarte

Crust:
1/2 cup butter, softened
1/2 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
3/4 cup sliced almonds
1 cup semisweet chocolate chips
1/2 cup heavy cream

Filling:
1 package (8 oz) cream cheese, softened
2 tablespoons granulated sugar
1 teaspoon vanilla extract
2 tablespoons amaretto liqueur or 1/2 teaspoon almond extract
3 cups fresh raspberries

Glaze:
1/4 cup red currant jelly
1/4 cup sliced almonds, toasted

Preheat oven to 375 degrees. Coat an 11-inch tart pan with nonstick cooking spray. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk, vanilla and almond extract. Stir in flour and almonds. Press dough into prepared pan. Prick with fork and bake until golden brown, 10 minutes. In a saucepan heath chocolate and cream just to a boil. Remove from heat and stir until smooth. Spread over crust and chill until firm.

Filling: Beat cream cheese and sugar until smooth. Sir in vanilla and amaretto. Spoon over chocolate layer and top with raspberries.

Glaze: Stir jelly over medium heat until melted. Boil for 30 seconds. Cool glaze slightly and brush over fruit. Sprinkle with almonds and chill.

An Artful Bacon Class

2009-03-03T09:33:00.000-08:00

Those of you who have read my blog for a while know that I'm involved with the Artfully Done Cookbook that benefits the Wichita Art Museum. Serving on the Friends Board has been a great joy, meeting very talented, lovely people and giving back to one of my favorite philanthropic causes, the arts.

Over the past year, I've become quite close friends with RoxAnn Dicker, who is the editor of the cookbook, and the daughter of the lovely woman that it was written in memory of. RoxAnn and I have shared many, many bottles of wine in my kitchen brainstorming up crazy ideas of how to market the book, and talking about our love of bacon. RoxAnn is friends with a woman by the name of Bonnie Aeschliman, who has a lovely cooking school here in town (which I never knew!).

Well, my good friend RoxAnn came up with the fabulous idea of asking Bonnie if she was brave enough to let she and I teach a class all about bacon, and promoting the Artfully Done Cookbook. Bonnie "bit" on the idea, and we're scheduled to teach a class on March 17th.

For information on how to sign up, click on Cooking at Bonnie's Place. Bonnie's is located at 9747 East 21st Street North – Suite 139 in Wichita, Kansas 67206. Call 316-425-5224 to make your reservation.

Hope to see you on St. Patty's Day for a delightfully bacon-filled cooking class!

Bacon wrapped dates image courtesy of Sunset magazine.

Valentine Brownies

2009-03-01T20:03:00.000-08:00

I go through spurts of baking a lot, then I don't bake for a while. A few nights before Valentine's Day, I had a bake-a-thon and made three fabulous desserts.

My good friend Julie, that lives in the Bay area, shared this incredibly decadent brownie recipe. These are rich, dense and in my opinion the perfect brownie.

Here's her recipe, in her words - just copy and pasted. Enjoy, and be sure to share.

Melt 6 oz. chocolate. Remove from heat and add 1/4 cup chocolate syrup and stir. Then mix in 1/2 cup softened butter. Mix in 2 softly beaten eggs and 1 t. vanilla. Then add a pinch salt, 3/4 cup sugar, and 1/2 cup flour. Pour into 8x8" square pan that has been buttered and cocoa-ed ( as in "floured"). Bake at 350 for 30 minutes. Cool completely and cut into 64, 1" squares.

They are great with ghetto chocolate, but the better the chocolate, the better the brownie.

These brownies are good enough to woo men!

Artichokes please

2009-02-08T08:05:00.000-08:00

Growing up, my neighbor that lived directly behind me, Paige, introduced me to the joys of steamed artichokes and melted butter. I knew the joys of melted butter before her, of course. But artichokes. My FAVORITE vegetable of all time, by far. I relished the dinners when we ate them growing up.

It's the simple things in life, right? Like eating an artichoke for dinner. (And no, Randy didn't eat one. He got home late that night. He's a steak and potatoes kinda guy, although I've broadened his food horizons a lot over the past 5 years.)

After you wash your artichoke, cut the top off to get the artichoke because there are prickly needles on the top of each leaf. Steam it for 45 minutes, or until the heart can easily pierced with a knife.

Steamed with melted butter. Time to eat!

Pull off each leaf, dip in butter and scrape with your teeth. Mmm.

As you get closer to the heart, the leaves have more "meat" on them.

Once you get down to the choke, you scrape it out with a spoon. Throw the choke away, it's a little soft, but spiney inedible part of the artichoke.

The heart, the most delightful part. It's the same flavor, just more intense and more of it in larger quantities. Smothered in butter, it's one of my favorite simple pleasures.

(One of these days very soon, I'm going to invest in a great camera. Need to get busy researching.)

Japanese Ginger Salad Dressing

2009-02-02T09:07:00.000-08:00

Since I was a kid, and we celebrated our birthdays at Kobe's Steakhouse every year, I've loved the ginger salad dressing. Never knew what was in this magical dressing until a friend on a message board gave me this recipe. It's quite simple and so tasty. Very healthy, too. The first time I made it, it was a single batch. The second time called for a double batch. Enjoy!

2 large carrots (coarse shred)
1/2 medium onion
2 to 4 cloves garlic (to taste)
1/2 cake extra-silken tofu
2 tbsp mirin
4 tbsp rice wine vinegar
1 1/2 tbsp shiro miso
3 tbsp cider vinegar (I didn't have any, and it still tastes great)
1/4 cup tahini
2 tbsp soy sauce
1 tbsp toasted sesame oil
2 tsp grated fresh ginger

Combine non-liquid ingredients in food processor, pulsing to check consistency. Whisk non-oil wet ingredients together, add to food processor. Add oil through feed tube while pulsing food processor. Adjust texture with oil or water through feed tube, a little at a time.

This will keep about a week in the refrigerator.

Lemon Dill Chicken

2009-01-22T20:38:00.001-08:00

Back when I lived in Denver and all I had to feed was my sweet dog, Habibi, the occasional neighbor and myself, I made up this recipe. It's a favorite of Randy's even though he doesn't like chicken thighs. (Or he didn't used to.) It could be made with white meat, if you prefer. Or you can even do a whole chicken like this. I really like the individual pieces because the skin gets nice and crispy and the seasoning is easy to scrape off (not eating the skin right now - you know New Year's Resolutions and all). Enough of my rambling, on to the recipe.

Lemon Dill Chicken

1 package of chicken thighs (4 come in a package)
1/2 inch of water in the bottom of the crockpot
Few good squirts of lemon juice
Garlic Pepper Salt
Simply Organic Dash O Dill Seasoning (this is a bit hard to find, but I found it at Food for Thought)
Simply Organic Dill (just because it needs some more dill - mmmm)
Couple flakes of lemon salt on top of each piece

Assemble ingredients in the crockpot. Set on low for all day cooking, and high for half a day cooking. So simple, flavorful and the chicken falls off the bone.

Grilled Cornish Hens with Coconut Curry Sauce

2009-01-21T20:04:00.000-08:00

My adventure into the Asian Market on Central and I-35 was prompted by this recipe and one for that incredibly delicious ginger salad dressing they serve at Japanese steakhouses. I'd always wanted to go to the Asian Market, but didn't really have a reason and didn't want to aimlessly roam inside. Off I went on a Friday right after work to gather the ingredients for an Asian-inspired meal. I happened to have some chicken thighs that needed to be cooked, so my husband grilled those as well.

I read the notes from other cooks on epicurious.com and they said that marinating the hens didn't make that much of a difference. I opted not to marinate, and they turned out beautifully. The other adjustment I made to this recipe was that I reduced the curry sauce for an hour, instead of the 30 minutes it suggested. It was to die for.

1/2 cup finely chopped shallots (2 large)
1/4 cup vegetable oil
2 large garlic cloves, minced
2 teaspoons minced peeled fresh ginger
2 tablespoons Thai red curry paste
2 (14-oz) cans unsweetened coconut milk
1 1/2 teaspoons packed light brown sugar
1 teaspoon salt
2 teaspoons Asian fish sauce
4 (1 1/4- to 1 1/2-lb) Cornish hens, halved lengthwise

Cook shallots in oil in a wide 4- to 5-quart heavy pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and ginger and cook, stirring occasionally, 2 minutes. Add curry paste and cook, mashing paste to combine with oil and stirring constantly, 3 minutes (paste will begin sticking to bottom of pot). Add coconut milk, brown sugar, and salt and simmer, uncovered, stirring occasionally, until reduced to about 3 cups, 25 to 30 minutes. Remove from heat, then stir in fish sauce and cool to room temperature, stirring occasionally, about 30 minutes. Reserve 1 1/2 cups curry sauce (for serving) in a bowl and chill, covered.

Trim and discard any excess fat from hens (to prevent flare-ups on grill), then rinse and pat dry. Coat hens well with remaining curry sauce in a large bowl, then divide hens between 2 large sealable plastic bags and seal bags, pressing out excess air. Marinate hens, chilled, at least 12 and up to 24 hours.

Let hens stand at room temperature 30 minutes before grilling.

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)

Remove hens from marinade, shaking off excess, and transfer to a large platter. Discard marinade. Season hens with salt, then grill, starting with skin sides down, covered only if using a gas grill, on lightly oiled grill rack, turning occasionally to prevent overbrowning, until cooked through, 25 to 30 minutes total.

Heat reserved curry sauce in a small saucepan over moderate heat, stirring, until hot. Serve hens with curry sauce.

BBQ Heaven

2009-01-21T19:41:00.000-08:00

This post is from a very special guest - my husband, Randy. Before we started dating, I wasn't much of a BBQ fan, but that has changed. However, he is still the King of BBQ in this family. One of Randy's favorite places to get good BBQ ribs is in a very small town here in Kansas.

Two things happened in 1975 that surprised most folks. Probably most surprising to the casual observer of my life is that I somehow managed to escape the sirens' song on the rocky shoals of Aggieville and get my political science degree from KSU. You laugh, but much better men than me floundered on those shores. But that is another story.

Another event of much more import to the culinary world occurred that year in the wonderful little berg of Williamsburg, KS. Guy and Mae started a tavern there and began to sell ribs. This fine little establishment, inexplicably called "Guy & Mae's Tavern," is rib mecca for those in the BBQ know. As you head northeast on 1-35 toward Kansas City you pay your toll at Emporia as you gradually leave the flint hills. Little does the uninformed traveler know that a mere 40 miles up the road toward Kansas City is BBQ heaven. Williamsburg is about 15 miles southwest of Ottawa as the buzzard flies, and it reached the big time when it got its own exit off I-35. At last count it had 191 females, 166 males, 5 registered sex offenders--and Guy & Mae's Tavern.

How could you not be excited when you pull into town and are greeted by the sign at left.
Friendly people, indeed (not so sure about the sex offenders).

Turn east down the main street and soon the best ribs in Kansas will be staring you right in the face.

Guy and Mae's serves about 1,000 slabs of ribs a week. That, my friends, is a lot of dead pigs.

As the Princess and I sauntered into the bar that Saturday afternoon the crowd had thinned a bit and we had our choice of booths. Styx thanked Mr Roboto on the juke box (come on, sing with me "Domo Arigato, Mr. Roboto") as a dad showed his son the finer points of a bank shot. We elected for a fine booth at the back so I could get closer to that heavenly smell that emanated from the rear of this bar/rib joint.

The decore' is any small town beer joint in the midwest. Same friendly lady that is always behind the bar. Same Coors sign welcoming K-State fans. New sign extolling the virtues of KU football ("KU FOOTBALL--A Tradition since Last Thursday). However the difference between this bar and any of thousands of others across this state will soon be at your table-wrapped in aluminum foil. I have no idea how they do this because I have tried a hundred times, but the ribs are so tender the meat literally falls off the ribs when you touch them.

The Princess and I went back and checked out the pit. First they get a good smoke on the ribs, then they wrap them in foil and get them good and tender. Holy pig they are good.

Eat Pray Love

2009-01-15T11:23:00.001-08:00

I've had this book for almost two years now, and picked it up a couple of months ago. I'm a slow reader because I don't often sit down long enough to read much. Too much cooking to do, cleaning up (don't laugh Randy) and catching up with girlfriends and family on the phone.

I read the first third of this book, where the author "eats" her way through Italy. I figured this would be my favorite section, since I'm so into good food. But I've surprisingly really enjoyed the praying part, too. I'm not to far into it, but I enjoy hearing the author's journey from a dark place in her life into a more hopeful one. Which leads me to more news about my grandma.

A week ago today, we found out that her lung cancer has spread into her other lung, and there is a spot above her kidney, too. We were informed before this appointment that if the cancer had spread, it would be terminal. After hearing the news, I walked out of the building alone (my grandma, mom and two uncles all rode together). I sobbed and sobbed, the way you do when you can't catch your breath. This kind woman in the parking garage offered to help me. So kind, so concerned. I thankfully declined, there wasn't anything she could do. I sobbed and moaned heavily on the car ride back to her house, and continued in her back yard. It took me quite a while to gather my composure. I didn't want to be a mess in front of her. I finally did, and went inside. She took the news with such grace and poise - as she handles most everything in life.

Over the past week, I've done a lot of thinking. A lot of my thoughts are selfish, wanting my grandmother to live forever in good health. But this is not reality, as harsh as it seems. And I am not the only person to go through this journey of greiving because a loved one has cancer. Instead of feeling sorry for myself (and this really is not about ME, it's about HER), I've decided to instead celebrate what life she does have left. It's how she's handling it, and the rest of us should, too.

Grandma is on an oral form of chemotherapy to keep the cancer's growth at bay. If the treatment works, she could have 1 - 2 years of life; if it does not, she will live only 4 - 6 months. But that is 4 -6 months longer than some people have to enjoy their loved one before they pass onto another life. I'm doing my best to be thankful for the time we do have.

Holiday Prime Rib

2009-01-10T07:02:00.000-08:00

Christmas morning, I tried to sleep in a bit. Yeah right. Mr. Up Early, Always The Early Bird gets the Worm, aka, my husband said, "Get up we have work to do." And of course he said Merry Christmas too. So I rolled out of bed and threw on his bathrobe, it was handy. Yes, it's important you cook this in a bathrobe. :) In the past, I would probably have let vanity get in the way of me posting this less than attractive picture of myself. But now, I just laugh and say - not many women wake up looking as glamourous as when they are done up.

We roasted a 15-lb bone-in prime rib. I have to say, this was my first time with a prime rib. It's an expensive cut and I've never had a reason to roast one. Wow, it was the hugest hit on Christmas Day, and I'll be roasting another one soon for a dinner party.

Prime Rib from Saveur
Nowadays, most meat markets sell standing beef rib roasts whose smaller connective bones—called the chine bone and the feather bones—have already been removed (the chine is often tied back on to protect the meat from the oven's intense heat), which makes the meat easier to carve and produces a more handsome roast. Some markets will even slice the meat off the rib bones and then tie them back on; we found that the roast came out juicier when the bones were left attached. Either way, be sure the roast is tied at intervals between the rib bones; otherwise the flavorful crust may peel away from the meat during roasting.

1 5-bone beef standing rib roast (10–12 lbs.),
chine bone removed and tied back on
2 tbsp. kosher salt
1 1⁄2 tbsp. dry mustard, preferably Colman's (see
Canned Heat)
1 1⁄2 tbsp. chopped fresh rosemary leaves
Coarsely ground black pepper, to taste

1. Season beef with salt, including the rack of bones. Rub mustard all over beef; sprinkle with rosemary and pepper. Set the beef in a 12" × 14" roasting pan. Cover loosely with plastic wrap and refrigerate for 2–3 days.

2. Remove beef from refrigerator 3 hours before you are ready to roast it, to allow it to come to room temperature. Arrange rack in lower third of oven and heat to 450°. Roast the beef, rib side up, until it begins to brown and sizzle, 20–25 minutes. Reduce temperature to 325°; continue roasting until a meat thermometer inserted in the thickest part of the meat registers 120° (for medium rare), about 2 hours more. Transfer roast to a carving board and reserve any pan juices. Cover loosely with foil and let rest for 25–30 minutes. Remove and discard chine bone. Carve roast (following steps in Carving Prime Rib) and serve with reserved pan juices.

Blackberry Coffee Cake

2009-01-05T18:07:00.000-08:00

A friend (from a former job) has a mother who is like Paula Deen. She can bake anything to absolute perfection and was so kind to bake for our office vultures (as I so kindly referred to my colleagues). There are recipes you make and enjoy, then quit making because you forget about them. This recipe does not fall into that category. This is one you will make time and time again, serving it proudly to dinner guests and whipping one up for neighbors and friends.

Blackberry Coffee Cake

1 cup butter, softened
2 cups sugar
2 eggs
1 cup sour cream
1/2 teaspoon vanilla
2 cups cake flour or 1 5/8 all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup blackberries, fresh, frozen or canned (well drained)

Filling:
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 cup pecans, chopped
Powdered sugar, to garnish

Cream butter and sugar; add eggs. Fold in sour cream and vanilla. Add dry ingredients. Fold in blackberries. Grease and flour a bundt pan. Pour 1/3 batter in pan. Combine brown sugar, cinnamon and nuts for filling. Sprinkle first third of batter with half of filling, then add 1/3 more batter, remaining filling and remaining batter. Swirl gently with spatula. Bake at 350 degrees for 55 to 60 minutes. Cool in pan. Remove from pan and sift powdered sugar over top. Serves 12 to 16.

There's friends, and then there's FRIENDS

2009-01-05T17:58:00.000-08:00

Like my friend Carrie. Who amaze you with her generosity and kindness. What an incredibly thoughtful gift she gave me from Williams Sonoma. A paella pan, saffron, Spanish smoked paprika, Sivaras Bomba rice and gorgeous napkins.

Thanks Carrie - you are the sweetest! You MUST come over for paella!

Feeding mouths, nourishing bodies

2009-01-04T15:34:00.000-08:00

I've taken an unexpected blogging break due to crazy holidays, the expected stress that comes with having 40 people for Christmas dinner and the hardest news to report that we just found out on Christmas Eve that my Grandma Marge has lung cancer. Nothing quite sucks the life out of you than hearing that horrid word, cancer. We aren't sure what stage or exactly what kind of lung cancer we are dealing with yet, but we will learn more tomorrow when we visit the oncologist.

What does this have to do with my food blog you might wonder. A lot. Feeding many people with an open kitchen is a virtue and art that I learned from my Grandma Marge. There is no friend or family member that knows Grandma who has not eaten numerous, numerous meals made from her own hands.

But now it's our turn. For our hands to cook and nourish her. Due to her cancer, she has lost 20 lbs. over the past 5 months or so, and I'm taking it on as my personal task to keep her nourished. As a small way of saying thanks for being my inspiration in not only the kitchen, but in life. She jokes and laughs that I'm "Meals on Wheels" - sure is good to know that cancer can take her health but not her sense of humor.

Open Door Open Kitchen

2008-12-18T12:16:00.000-08:00

For my out-of-town readers, and in case you didn't see the article in our local newspaper, The Wichita Eagle, here's a link to the story Joe Stumpe wrote about my food blog.

Jaime Oppenheimer, a photojournalist from the Eagle shot the photos (which do not appear online). Jamie was nice enough to share a couple out-takes from our shoot. Very nice shots.

Obviously I'm not just a cook, but a comedian too. (Actually, I don't remember what we were laughing at.)

Habibi, my sweet little dog loves momma's cookin' too. Short ribs are one of his favs.

Dark chocolate heaven

2008-12-14T21:54:00.000-08:00

I was never a real dark chocolate lover until my husband came along. He LOVES dark chocolate. Like most women love chocolate of any kind; he lives for dark chocolate. Randy's love for dark chocolate has rubbed off a bit, so I made these beautiful little truffles today.

Cooking the chocolate.

All ready to be chilled.

Ghirardelli Dark Chocolate Truffles
Yields 30 truffles

2 cups Ghirardelli 60% Cacao Bittersweet Baking Chips
1/3 cup heavy whipping cream
6 Tbsp unsalted butter, cut into small pieces

Coatings (coat in one):
Chopped pecans
Sugar
Sweetened coconut

Bring the cream to a simmer in a small saucepan. Add butter and stir until melted. Add chocolate to saucepan. Stir until completely melted and smooth. Remove from heat and pour the chocolate mixture into a shallow bowl. Cover and cool in the fridge until firm, at least two hours. Roll mixture into 1" balls. Roll each ball in the coating of your choice (or 10 in each like I did). ENJOY!

Fruition in my kitchen

2008-12-14T21:30:00.000-08:00

I like how that rhymes. Randy's son, Josh, an aspiring chef and fabulous cook happens to work at one of my favorite restaurants in Denver, Fruition. Josh was home for the weekend and wanted to cook us dinner. We, of course, very enthusiastically obliged his wish. And boy was it amazing. I'm telling you - Josh has learned so much in the past 8 months he's been living in Denver. He's going somewhere in the culinary world. He's not sure where yet - but I'm sure it's somewhere great. The pics below should entice you to go to Fruition when you are in Denver.

Amy's Family Dinner

2008-12-14T21:11:00.000-08:00

As you've probably read about before here, my good friend Amy comes for dinner on Wednesday nights. This particular week, Randy was out-of-town, and I finally had Amy's dad, Mark and his lovely girlfriend Gayle over for dinner.

I learned a valuable lesson this night too - ALWAYS ask new dinner guests if they have any food allergies before planning the menu. Gayle is allergic to nuts, and I'd coated the halibut in almonds and put pesto (pine nuts) on the pasta. However, Gayle was very gracious about the situation, and it turned out okay.

Amy's salad - way to go babe! (Amy loves to eat and is learning that cooking can be equally fun.)

The menu that evening was almond-encrusted halibut and jumbo shrimp with an orange burre blanc sauce, pesto bowtie pasta and fresh green beans.

We all had a great time!

Cupcake Perfection

2008-12-07T21:56:00.001-08:00

Barefoot Contessa's Coconut Cupcakes

Ingredients
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk (I must have used milk because I don't remember buying buttermilk)
14 ounces sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

Directions
Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Chicken with Pancetta and Balsamic Vinegar

2008-12-02T22:33:00.000-08:00

Thank you Mark Bitten. He is one of my favorite cookbook/blog authors, but I especially love him for this recipe. I was searching his blog for a recipe using my pancetta from La Quercia, and found this one. It will NOT disappoint I tell ya. I even served it to some foodie friends and they were way impressed.

Cook the chicken in cast iron. Makes all the difference.

Pancetta, my second favorite cured pork. Next to bacon, of course.

Beth and me - about to eat. (Of course our husbands had nothing to do with the pictures, they just wanted to EAT!)

Trout Almondine

2008-12-02T22:08:00.001-08:00

Digging into the my new, beloved Artfully Done Cookbook has been such a joy. I've thumbed through it making mental notes on what to make first. Trout Almondine was a wonderful choice, and was a crowd pleaser the night I made it. (If you live in Wichita, buy your fish at the Fish Company for the freshest catch - I know its VERY ironic to use the word fresh when we're talking about Kansas. Just trust me though).

Plating dinner.

Enjoying dinner with Randy and Amy. (Thanks AJ for snappin' the pic.)

Savory beef short ribs

2008-11-24T20:59:00.000-08:00

When the weather cools, I crave comfort food. One of my all time favs is beef short ribs. The flavor is so rich and wonderful - they literally melt on your tongue.

A's Short Ribs

Serves 2

4 -5 Bone-in short ribs (can also use boneless, I prefer bone-in for flavor)
Garlic Pepper Salt
Cavenders (Greek seasoning - I use the salt free kind)
Lemon juice
Good grainy mustard
Onion, slices into wedges

Put the short ribs in the slow cooker with the bone side down, add 1 inch of water in the crock. Sprinkle garlic powder, Cavenders, salt and pepper over the top, then spread some grainy mustard on top. Cook on low all day, or high for half a day.

Ingredients (plus your short ribs)

Put it all in the slow cooker on low and be prepared for a tasty dinner

Mmm, they're ready

Serve with rice pilaf and a salad

Calming, redecorated breakfast nook

2008-11-22T07:31:00.000-08:00

You might remember when I posted about our mischievous little dog, Beasley starting this project for us. Our great painter tested my patience (which I don't have much of) and made me wait for two months. John the painter was busy. I had to wait. Staring at bare walls for that long would drive even drive the sanest of people insane. And I don't claim to be sane. :)

The long awaited (for me at least) breakfast nook is complete, and I think it turned out just great. Also, I got my inspiration for this room from Traditional Home, and posted the pics in an old post. The room I found inspiration from was much more formal than my little room, but I just fell in love with the color.

KSU football

2008-11-22T07:24:00.000-08:00

Going to the games on Saturdays is our life in the Fall. This year, I've been extremely busy and haven't made it to many games. I did go last week when KSU got their behinds kicked by Nebraska. We did have a great time even though KSU didn't win. It's all about the experience though!

Johnson + Tallgrass Film Fest

2008-11-15T08:06:00.000-08:00

A few weeks back, my husband and I had the pleasure of his best friend from college (and still today), Mark Johnson, coming to visit from LA for the Tallgrass Film Festival. Visits from Johnson usually come once a year when he's on his way to visit his parents in a small town a couple hours from here. But this time, he really did come just to see us - well and to see his film, O2 at the Festival. Of course, his was far superior to the other films, however there were a couple that were pretty good.

Us doing a little pre-fest celebrating downtown.

Zach and his lady friend (who Johnson decided to nickname Porsche - random but funny.)

Kelsea and her boyfriend.

Johnson and me.

Johnson on stage with the other director/producers answering audience questions about their films.

Can't wait for next year J-man to celebrate your next short masterpiece! We love you!

Pesto baby

2008-11-15T06:43:00.000-08:00

My mouth waters just typin' the word. My grandma taught me how to make it a few years back, and she and I have been pesto makin' machines ever since. I'm madly in love with it, and she eats some and gives a lot away.

Basil Pesto

3 cups fresh basil (it grows so easily in the garden, we plant two plants each year)
4 cloves garlic
3/4 cup pine nuts, toasted (or you can use walnuts, but I prefer the flavor of pine nuts)
1/2 cup Parmesan (I fake it and use the Rice Parmesan because I *try* not to eat dairy)
1/4 cup good olive oil
salt, to taste

Grandma washing basil from the garden.

Chop up the basil in the food processor.

Peel your garlic and add it.

Throw in your toasted pine nuts, chop again. Then add your olive oil and taste.

Once it's the right consistency, taste it. Then add salt to taste.

Jar that pesto up, and it will keep a long time in the fridge and even longer in the freezer. Also, you can add citric acid if you don't like it to turn dark. I figure it tastes the same and don't worry, especially because the citric acid changes the flavor.

Leave one jar open, and enjoy the fruits of your labor with one of those tasty crackers.

I could eat a million of these, but have to practice self control.

Other uses for pesto: add olive oil and toss with pasta; use instead of marinara on a pizza; make a pesto vinaigrette for salad; and use your imagination. It's good just by the spoonful.

My dear friend Alexis' Wedding

2008-11-14T19:35:00.001-08:00

Wow, she was a gorgeous bride. Too bad I don't have any good pics of her and her darling husband, Cooper.

Alexis and her wonderfully talented and incredible mother (who decorated the entire country club and did the flowers for the wedding - pics below).

My fabulous friend Amy. Is she beautiful or what?

My husband and me.

And one of us where I'm being way squirrely (it happens so rarely, I just had to post it).

Generations of love

2008-11-14T18:51:00.001-08:00

Genevieve and her Great Grandma (my grandma). Nothing quite lights up our family like babies do. Princess G has brought so many sweet moments to our family, and she's a mere 9 months old. And she just keeps getting cuter and more fun.

Hope for a better world

2008-11-11T15:02:00.000-08:00

Begins soon with our new leader. Damn, it feels good to be an American again (finally). The change we need is on the horizon. The international respect for our country will be restored. The economy will bounce back. We will take care of our people. History has been made, and it's just the beginning of a new era of a promising tomorrow.

Damn it feels good to be an American.

(Photos via Vanity Fair)

David's Perfect Pizza

2008-11-09T17:10:00.000-08:00

Guest blogger today is our good friend David Kamerer, of Spoonful. His Spoonful isn't normally about edibles, however I think it should be on occasion because David is one helluva cook. On numerous occasions, we've had the delightful experience of eating David's pizzas. My husband asked him to teach us how to make the dough, and David not only enthusiastically accepted our invite, he typed up the blog post below. So, cheers to you David for sharing your talents and being my first guest blogger!

Dear Princess Adriene,
Pizza has made me friends, gotten me out of culinary jams and brought my family together in the kitchen. It’s one of my favorite things to make. You can top a pizza with just about anything, so I won’t get into that now. But here is the recipe for the crust:
The only ingredient you’ll need that you may not have is yeast. Buy a jar of dry yeast – those little packets are very expensive! This recipe presumes that you have a sturdy mixer, such as a KitchenAid.

Prep time: about 15 minutes. Rise time: 45 minutes or more recommended.
Ingredients needed: water, sugar, flour, yeast, salt, olive oil, corn meal.
Makes two 12” round pizzas.

Start with a cup of warm water. I put cold water in the microwave for 20 seconds. Pour it into your bowl, and swish it around to warm the bowl and take the heat out of the water. Mix in a teaspoon of sugar. Pitch a teaspoon (or a packet) of yeast into the mix and let it wake up for 30 seconds to a minute.

Add a cup or more of flour, and continue adding by half cups as you run your mixer on low with the dough hook attached. You’ll need more than 3 cups, possibly up to 4, but this varies.

As your mixture becomes the texture of warm pudding, add a teaspoon of salt and up to four tablespoons of olive oil. This is also a good time to mix in any herbs or other personal touches that you might like to bake into the crust. Continue adding flour until it becomes dough. As it gets stiffer, add flour in smaller qualities. Your goal is for the mixture to clean first the sides and then the bottom of the bowl.

The more you mix, the better the dough will bake. As you mix, the flour creates gluten, and becomes resilient and stretchy – the better to hold in the carbon dioxide bubbles released by the yeast.

When the dough cleans both the sides and bottom of the bowl and you’ve mixed for at least five minutes, you can shape the dough into a ball and put it in a bowl to rise. Put a tablespoon of olive oil in the bowl first, drop the dough in, then invert it so the entire surface is oiled. Then cover the bowl with a tea towel and let it rise until doubled in size, about 45 minutes. It will rise more quickly in a warm place.

When dough has risen, place on a floured work surface and divide in two (you’re making two crusts). Roll into the shape and size desired. Place some corn meal onto a baking peel (or cookie sheet) and transfer dough to it. Top it and you’re ready to bake it.

I recommend as high a temperature as your oven will go, or 450 degrees F. If you have a stone, place it in the oven before you preheat, and use the baker’s peel to transfer it, making sure to use plenty of corn meal so your pizza slides easily into the oven. It will bake for 10 – 15 minutes, so just watch it. You’ll know when it’s ready to pull out.

A's Side note: this pizza is David's creation - blue and feta cheeses, pear and almond (he uses walnuts, but I only had almonds on hand). It's a delightful pizza!

Important note: this is a very flexible recipe. The only way you can fail is if you kill the yeast with too hot water. The sugar is optional. The olive oil in the dough is optional. It does taste better with salt. The key thing is to work in the right amount of flour, and let the mixer do its job so you get a good rise.

Variations: Chicago style deep dish – substitute up to one cup of cornmeal for flour. When you divide the pizza, remember that you’ll need to reserve about one-third of each half for the top of the crust. Use round 8” baking pans for stuffed pizza, and try to keep the filling on the dry side. Poke a few holes in the surface to let moisture escape.

New York style: omit oil and roll it out thinner.

Whole wheat: I would start with about a cup of white flour, and then work in whole wheat from there.

Calzone: make four crusts from one recipe. Roll each into circles. Fill half with ingredients, close and pinch crust edges. Poke a few holes in the surface to release moisture. Brush with olive oil and parmesan and bake.

You can make bigger pizzas by starting with more water, say up to 1 1/3 cups.

I rarely make conventional pizzas with tomato sauce. If you’re doing something more adventurous, it’s often a good idea to brush the dough surface with olive oil before topping. It will bake up to a glorious golden brown when you do.
I frequently bake one crust and freeze the other. Just cover it with plastic wrap and place in the freezer. I find that if I begin thawing at lunchtime, it’s ready in time for dinner. Cover it with a tea towel and let it thaw in an oiled bowl, and spray some Pam or otherwise oil the surface to keep it from drying out.
To make foccacia, just roll it out thicker than usual, dimple the surface with your fingers, brush with olive oil and your favorite toppings, and bake.

Legendary Cornbread

2008-11-05T19:39:00.000-08:00

Several years back, there was an intern at an agency I worked at. Her name was Laine, and she was from somewhere in the South (can't remember where). At the agency's Thanksgiving celebration, it was potluck and Laine brought this cornbread that was so flavorful, buttery and scrumptious that we all begged for the recipe. And even better, it's beyond easy.

Legendary Cornbread

2 sticks of butter
2 boxes Jiffy Cornbread mix
4 eggs
1 cup of cottage cheese

Melt 2 sticks of butter (yes, I said 2 sticks - this isn't good for the cholesterol, but worth it) in the bottom of a cast iron skillet.

Mix the rest of the ingredients in a mixing bowl, then pour into cast iron skillet.

Bake on 375 for 30 minutes.

Slice it up and stay out of the way because whomever you serve this to will go crazy in disbelief of this cornbread. It is to. die. for. Extremely moist, perfect texture and wonderfully perfect flavor.

(I prefer cast iron to get that wonderfully brown crust, but it can be made in a glass 9 x 13. Also, I've made it with half the butter before and it is still very tasty.)

Happy Halloween!

2008-10-29T13:27:00.001-07:00

Candy corn has never been a favorite Halloween treat for me, until I saw my friend Kylie's little girl, Lilah dressed as it! She is such a little cutie pie - and I could literally eat her up!

Kylie made this costume for Miss Lilah. I'm so impressed. I literally can't even sew on a button. Either my Grandma or the tailor do it for me. (I know, I know - I should learn.)

Hope everyone has a wonderful Halloween!

La Quercia

2008-10-22T14:57:00.000-07:00

Cured pork. Yum. And especially tasty when you know it's raised humanely. About a year ago, I read an article about La Quercia in Saveur magazine. I took a mental note, and promised myself I'd order some of their charcuterie.

I read an article in Niche Pork recently that my friend Julie sent, and there was an article about La Quercia. Lucky for me, I'd just received some birthday cash, and decided to put it to good use and buy cured pork. I ordered the Salumi Sampler and 2 packages of Pancetta. I called to place my order, and happened to talk with the owner. She was a delight (I just love Iowans in the pork industry - you will never meet more salt of the earth people). My order came in one day!

In the past couple of weeks, I've made Mark Bittman's Chicken with Pancetta and Balsamic Vinegar, pancetta pizza, served prosciutto sliced as an appetizer with cheeses and day dreamed of what else I will do with my beautifully cured pork. La Quercia's wonderfully done charcuterie comes highly recommended from this charcuterie eater.

The Great Pumpkin Trifecta

2008-10-21T22:20:00.003-07:00

I'm slightly obsessed with pumpkin. In the past eight days, I've made three pumpkin recipes.

For you adventurous types (and you won't be disappointed), try the Pumpkin Lasagna. Randy turned his nose up at the idea but ate two big pieces the night I made it! :)

Fresh out of the oven

For a wonderful fall treat, try the trusted and true Pumpkin Cookies with Brown Butter Icing. Martha wouldn't lead you astray, at least not with this recipe. But be ready for a time commitment, you can't whip these up in an hour. The recipe makes six dozen, and after baking them - it's on to frosting.

Last but certainly not least in my book is good ol' pumpkin bread. I use the Women of Great Taste (Wichita Jr. League cookbook) recipe. I've been making it for 10 years and it's always been heavenly. Occasionally, I put a topping on it too - but not tonight. I put it in the oven at 11 p.m.

Baked to perfection if I do say so myself!

Fall

2008-10-16T11:50:00.000-07:00

I've posted several times about the change of the season, but I had to add another. This video is thought provoking about nature, changing of the seasons and just a pleasure to watch. Enjoy.

A Beautiful Ending from Steven Dempsey on Vimeo.

Speaking of Niman

2008-10-15T15:06:00.001-07:00

Fabulous article in the NY Times today about Bill's new adventures of raising goat. I haven't had goat before, but you better believe if Bill's raised it, it will surpass anyone's wildest expectations. The guy's the Einstein of natural, humanely raised meat. And I'm happy to eat it. Can't wait to try the goat!

Artfully Done Cookbook Launch Party

2008-10-13T20:37:00.001-07:00

This is part 1 of the party. I'm going to break this post into 2 pieces because there are so many great pictures.

The Friends of the Wichita Art Museum were responsible for gathering recipes and including 100 pieces of art from the Museum's collection. Connie Kendall and Karla Fazio were in charge of putting on the event, and wow did they do an incredible job! The cookbook was complied in memory of Carlene Banks, a longtime Friend. The party was a huge success and fun was had by all!

Tribute to Carlene

Room ready for the party

I love this chandelier!

Our fearless leaders on this adventurous project!

From left to right: Mary Ellen Joyner (Chairperson of the FWAM), Joan Seaton (Cookbook Committee Co-chair), RoxAnn Banks Dicker (Editor and daughter of Carlene Banks), Patty Bennett (Cookbook Committee Co-chair) and Stephen Gleissner (WAM Curator).

Bacon is God's Gift

2008-10-13T09:36:00.000-07:00

Truly. If you've ever had Niman Ranch bacon, you KNOW it's hands down the tastiest bacon that's ever melted on your tongue. For full disclosure purposes, I used to work for NR. I hadn't been on their site in the past few months and just realized they no longer handle their own DTC (direct-to-customer) sales.

Anyway, back to the point. Bacon. I was perusing some blog catalog online and found this blog, Royal Bacon Society. The mastehead from the blog is above. (I also find it ironic that they used Niman Ranch packaging to design their maste. Smart bacon eaters. They know who is king.)

My cousin Rachel, who formerly worked at an all natural meat company (not Niman, but another one) used to joke about starting a club called Vegetarians for Bacon. Because who doesn't love it?

All this bacon talk has got me pumped to place an online order and get my hands on some Niman bacon.

Veggie Tea Towels

2008-10-12T11:48:00.001-07:00

Sunday through Monday - a new tea towel and vegetable for each day!

Wednesday Miss Asparagus is my fav!

Fall Outside Too

2008-10-12T10:47:00.000-07:00

Hanging the wreath and being goofy!

Decorated for Fall!

Yes on Prop 2

2008-10-10T11:41:00.000-07:00

If I were a Californian, that is how I'd vote.

Watch the HSUS video below (although this is your warning, not for the faint of heart!).

I feel strongly that the animals that are raised for human consumption should be treated with dignity, respect and enough room to be comfortable.

Pioneer Woman's Apple Dumplings

2008-10-07T20:49:00.001-07:00

Fresh out of the oven

Look no farther if you want a very tasty, oooey gooey appely dessert. But keep in mind, you will be addicted and it's impossible to eat just one.

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can (or 8 oz) Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.

(And excuse the horrid photography - my husband had the Sony, so I used this new gizmo we got that takes short videos. If you want pretty pictures, click on the link above and check out the Pioneer Woman's - she's a lovely photographer.)

Such a tasty dinner

2008-10-07T20:13:00.000-07:00

I thawed some chicken thighs to do them in the slow cooker, but since they were still frozen this morning (in the fridge) - on to Plan B.

Found this recipe online at Real Simple, Chicken Thighs with Creamy Spinach and Shallots.

Oh lord, this is SO GOOD that it will be a part of the dinner rotation.

I did dredge the chicken thighs in flour first, so it was more like fried chicken. Oh and I cooked those thighs for 20 minutes each side (the recipe called for 10 minutes per side - it would have been RAW).

Chicken with Creamy Spinach and Shallots

2 tablespoons olive oil
8 small chicken thighs (about 2 pounds)
Kosher salt and pepper
4 shallots, thinly sliced
1/4 cup dry white wine (such as Sauvignon Blanc)
1/4 cup sour cream
2 bunches spinach, thick stems removed (about 8 cups)

Heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until browned and cooked through, 20 minutes per side. Transfer to plates.

Spoon off and discard all but 1 tablespoon of the fat and return the skillet to medium heat. Add the shallots and cook, stirring, until they begin to soften, 2 to 3 minutes.

Stir in the wine and sour cream. Add the spinach, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing gently, until the spinach begins to wilt, 1 to 2 minutes. Serve with the chicken.

Yield: Makes 4 servings

Cast iron skillet is a must when fryin' chicken

Almost done - yum

Dinner is served!

What a birthday!

2008-10-07T07:46:00.000-07:00

How could I NOT have a birthday when this video came via email from my niece and nephews yesterday?

Not to mention my WONDERFUL new Macbook from my husband (wow, am I lucky or what?)

And ADORABLE tea towels with days of the week from my MIL and FIL, birthday cash, some fun stationary, crystal vase, butterfly potholder, 3 mums and a beautiful fall wreath.

I feel very loved and thankful to have such wonderful family and friends.

Fall Time

2008-10-02T11:22:00.001-07:00

Getting into the spirit of fall just makes me happy. It seems like this year has flown by so quickly. I decorated my house to bring the fall feeling inside.

Decorated dining table

Entryway table

AMAZING Chocolate Chip Cookies

2008-10-01T20:02:00.000-07:00

In preparation for the tailgate we hosted last weekend, I had a bake shop going on Friday night. I made 4 dozen of these babies (doubled the recipe and I made them big). I always figure that if you're going to the trouble, you might as well have double the goodies to share.

Chocolate Chip Cookies

2 eggs
2/3 cup shortening
2/3 cup butter
1 cup brown sugar
1 cup sugar
1 teaspoon vanilla

Mix together.

1 teaspoon salt
1 teaspoon baking soda
3 1/2 cups flour

Mix all ingredients together.

Add 16 oz. bag of chocolate chips and mix dough.

Bake at 350 for 10 minutes (or if your oven is hot like mine, only 8 minutes).

Lotsa cookie dough. I only ate a few bites. :)

Scoop the cookie dough with an ice cream scoop for uniform cookies.

Cooling on my new racks.

Stack o' cookies. Yum.

Homegrown Onions

2008-10-01T13:21:00.000-07:00

While they aren't as gratifying as homegrown tomatoes because you really can't tell the difference in flavor, my husband sure was proud of his onions. It was the first time we've grown any. Onions seem to be pretty low maintenance and it's nice to have some that you grew with your own two hands.

And we sure enjoy eating them.

Pupply Love

2008-10-01T08:46:00.000-07:00

My adorable fur babies.

Habibi (aka Angel Boy)

Beasley (aka Devil Dog)

The Great Pantry Sweep

2008-09-29T20:10:00.000-07:00

I tend to be one of those people who aspires to be organized, but doesn't quite find the time to make it reality. Randy and I decided to dig in and make the mess-of-a-pantry a more organized place to store food.

Before

After

My sweet friend Amy came over and helped us whip it into shape. Is that a good friend or what?! :) I've done a good job so far at keeping it organized. I must start the organizing kick again and dig into other parts of the kitchen. Afterall, the kitchen is the heart of a home.

Home Home on the Range

2008-09-25T20:52:00.001-07:00

We are searching for a new gas range. What features do I want in a range?

Here's my list:

- Must be gas
- Industrial and durable
- Look sleek (I know it sounds silly)
- Double oven would be nice
- Six burners would be convenient (for entertaining large crowds)

Jennair - pro: has a double oven; con: not as sturdy as the others

Wolf - pro: great industrial build, sturdy; con - pricier than the Jennair

Kitchenaid - pro: grill or gridle option in the middle; con - grill would be hard to clean & not sure I really need that option

Thermador - pros: 6 burners! very sturdy, top quality brand; cons - CHA-CHING, quite pricey

Decisions, decisions. My 82 year old grandma just told me to get the one with double ovens. She thinks I'll really like it. She might be right, but I'm going to take my time in figuring this one out. It's a big purchase and I'm going to think long and hard about it (which I hardly ever do).

Shall I?

2008-09-25T15:09:00.001-07:00

I've been lusting after this coat for a few months now. But I'm trying to determine whether to buy it or not. The brocade fabric is really fun and unique. And I think the bow is cute, too.

It's online at J Crew. I think I've talked myself into it. I bet my husband will say, "Looks like you shot a couch." But what does he know about women's fashion anyway? ;)

Beatrice & Woodsley, Denver

2008-09-25T14:27:00.000-07:00

About a month ago, Randy and I went out to Denver for a weekend. We met up with some of my friends and got appetizers and wine at Beatrice and Woodsley.

First off, the decor is like nothing I've ever seen. SO unique and fun. There are chain saws holding the bar shelves up. Then the food, very good and the wine list - divine!

Us girls - Jennifer, Lauren and me.

One with Lauren's mom, Liz. She's wonderful.

The husband and me.

I went a little early to meet the girls, and then my husband, Randy; my SIL, Lori; BIL, Rick; and husband's son, Josh.

I thought one particular detail this restaurant did was brilliant. They put a tag on your wine decanter so you could remember the wine you enjoyed that evening. They were hand-written tags stamped with their logo, the vintage, region, varietal, etc. I LOVE marketing like that. It's the small things that count.

A few bites of their cuisine.

Pea cakes with mushrooms - my personal favorite

Scallops on top of grits

Garbanzo mousse - this was REALLY good too!

A great night for all!

Juliana Daniels

2008-09-24T21:21:00.001-07:00

Had these cute little finds for our breakfast nook. A fun little lamp and a wooden inlay tray. I'll probably hang it on the wall once the room gets painted.

Check out the detail on the inlay! Sorry for the stark white walls. They are starting to drive me crazy. Good news is our interior desinger helped us pick colors. More info to come on that soon!

Special Wednesday Night Dinner

2008-09-24T21:14:00.000-07:00

We had Wagyu hamburgers on the homemade buns I made, salad and sweet potato chips. Apple crisp with ice cream, mixed with good friends and good wine. Too much fun!

What's your bag?

2008-09-24T20:45:00.000-07:00

Mine's Tracy Reese. I downsized to a smaller bag than what I carried this summer, so I couldn't carry around so many things I don't use on a regular basis. I have my wallet, checkbook, cell phone, hair clip, lipstick, coupon to Aspen Traders - need to use that! keys, a nail file, business card holder and a couple of pens.

Save our Earth

2008-09-23T08:54:00.001-07:00

Climate Matters from Steven Dempsey on Vimeo.

A friend of my husband and mine, Johnson has a buddy that did this awesome little 1-minute film about Global Warming. Gets your mind a thinkin' and is very well done.

REAL food

2008-09-23T08:13:00.001-07:00

In effort to be healthier, and to jump start some weight loss, my husband and I (those of you that know him won't believe this) did a 2 day fast. No food. At all.

You drink just a few oz. of organic fruit juice, with greens (powdered greens) and fiber. Oh and you guzzle a shot of Bentanite (taste like wallpaper paste!). Do this twice a day, drink at LEAST 64 oz. of water and herbal tea.

Results? I lost 2.5 lbs and I think my husband dropped 5 lbs.

I needed a little kick and reminder that I eat too much and not necessarily the right foods.

Back to healthful living.

I've been meeting with a nutritionist to help get me back on track. She shared a few recipes and I made one last night:

Homemade Energy Balls

1 1/2 cups dried aproicots, diced
1 1/2 cups raisins, diced (or dried cranberries or cherries)
1/2 cup vanilla protein powder
1 cup rolled oats (oatmeal - not instant though)
1 cup agave nectar (or brown rice syrup)
3/4 cup natural peanut butter (get the no-stir kind)
1 1/2 teaspoons vanilla extract

1 cup puffed brown rice cereal

Measure aproicots and put them in the food processor until diced small. Empty and do the same with the raisins. Add vanilla protein powder, rolled oats, agave nectar, natural peanut butter and vanilla extract. Mix until evenly mixed. Taste it, because it's SO good!

Then roll them into balls (I made little bite sized ones) and roll them in the crushed up brown rice cereal.

Yielded about 60 balls for me.

(I'll post a pic later - forgot to last night!)

Produce image via Stuart Plattner (thanks Google images).

Bakin' bread

2008-09-20T17:20:00.000-07:00

I wanted to make homemade hamburger buns, so I turned to the Pioneer Woman for a recipe.

Her recipe is really for dinner rolls, so I just shaped them like buns and hoped for the best.

I didn't snap many pics because I was busy making an apple crisp that evening too.

But here's before the oven:

And after:

I'll be using that recipe again!

Shoes are a girl's best friend

2008-09-20T16:44:00.001-07:00

At least this girl's! ;)

Michele - this post is for you babe - my fellow shoe lover!

Gotta love the bling!

Princess Genevieve

2008-09-19T21:40:00.000-07:00

I also call her Princess Delicious because she is so irresistable. She's my cousin and cousin-in-law's sweet baby girl. She's the most delightful baby to be around, never cries, never squacks and just smiles.

Best Beef Stew

2008-09-19T20:23:00.000-07:00

I love the fall time - cooler weather, pumpkin bread time, my birthday and stew season!

I thawed this roast out from the freezer. Check out that marbling.

Cut that hunk o' meat in half.

Cut it into cubes.

Pour a little grapeseed oil in a cast iron skillet. (Salute Sante is my favorite.)

Throw those beef cubes into the skillet.

Lotsa garlic and shallots. (I threw in some onions too because I didn't have enough shallots.)

Saute the beef cubes for an hour until they are good and caramelized, and very tender. Then put them in boiling beef broth in a stock pot.

Meanwhile, saute the garlic and shallots in a little butter. Then add 1 lb. sliced mushrooms.

Add garlic/shallot/mushroom mixture to stock pot. Add 1 can diced tomatoes. Add chopped up potatoes about 15 minutes until done.

Serve hot with crusty bread and you, too will have one happy husband!

My personal style icon

2008-09-16T13:51:00.000-07:00

Is Janet. Everytime I see her - she's dressed SO fabulously. We were at her niece (and my friend) Alexis' wedding this past weekend. Check out her stunning dress! Love ya Janet!

(You can't see either of our fabulous shoes because my husband snapped the photo. :)

This belongs in my house

2008-09-16T13:25:00.000-07:00

I had a shopping lunch - solo today. And ran over to Juliana Daniels, a darling little consignment shop in the 'hood that has AWESOME stuff. I picked up a couple things for the house (I'll post pictures later).

And found this:

Oh sweet Jesus, that would look AMAZING in my dining room, entry OR living room. It's sooo gorgeous. At a sturdy 9 1/4 feet tall - it's simply beautiful. From Holland and just lovely. I can't even tell my husband about it. I can already hear his response, "Go shake the money tree out back." A girl can dream, right?!

Peach Pie

2008-09-15T21:30:00.000-07:00

My SIL Lori taught me how to make my MIL's pie crust. I don't even really like pie, but this crust is so flaky and perfect. Now, I'm a pie fan.

Crust
1 C. Flour
1/2 Crisco
1/2 tsp. salt

1/4 C. cold water

Combine flour, Crisco and salt with fork or pastry blender until crumbly. Stir in water (don't over-mix). Roll out on floured surface.

Place genty into a pie pan. Make it look pretty around the edges. Bake it on 400 degrees. Don't ask me how long - I think 30 minutes. I can't remember. :)

Peel fresh peaches. Since we were in CO, we got the REALLY good peaches! ;)

Heat a few peach slices with some sugar to make the glaze. Mash those babies up.

That's just right for the glaze.

Keep rollin' till it's good and thin.

Place it in the pan and then form it so it's pretty around the edges. This is a fine art that I haven't accomplished. But I figure it all tastes the same.

Serve with whipped cream on top.

And here are my MIL's comments about pie baking in general (too cute!).

"I have to comment that I think the Crisco people have done something to their shortening, as it doesn't seem to work as well as it used to (could it be me????), or is as pure white.

Glad you are into the pie baking, it's a "good thing" as Martha Stewart says, to bake a pie!!!!"

Table 6 Brunch, Denver

2008-09-15T21:12:00.000-07:00

I'll let the food do the talking, but I'll say that this brunch was four forks out of five. Mmmmm.

Plum jelly filled bignettes.

Brunch appetizers (let me just say that any place that has brunch apps is alright by me!) Homemade charcuterie and cheeses. Ever had lamb bacon? Me neither until that day.

Scrambled eggs, lox and tator tots.

Biscuits and gravy (I'd call it more of a puff pastry and RICH lamb gravy)

Can't remember what this was called, but it had some decadent sauce and sauteed mushrooms on top.

Goodbye toille

2008-09-15T20:26:00.000-07:00

Beasley (aka Devil Dog) started this project for us. Don't ask me how in the world he managed to get the wallpaper off the wall with his claws. But he did. My husband about came unglued. I looked at it as an opportunity to get a project going that was long overdue. I had a love/hate relationship with the toille anyway.

Hard to believe this sweet, innocent dog did this - right? Don't be fooled - he's CRAZY!

My husband hard at work. (Actually the wallpaper came off in whole sheets!)

Me working too. Take note that I used to be allergic to work, until I met my husband. He ran circles around me (and still does) so I figured I'd better get with it!

Home inspiration

2008-09-12T10:31:00.000-07:00

I picked up a copy of Traditional Home magazine a week or so ago, and finally made time to read it. Reading feels like such a decadent thing to do, yet I get so much pleasure from doing it.

I'm currently looking for inspiration for the breakfast nook and the den. (See old post for pictures, here.)

I've fallen in love with this dining room from Traditional Home. The wall color mostly. Will it work in the breakfast nook, den, or neither?

Tuesday our decorator is coming over to lead us down the path of good decisions. She did a wonderful job helping us pick out colors for our kitchen. I'm anxious to hear her opinion on these two rooms.

Panko-crusted Salmon

2008-09-11T12:55:00.000-07:00

I adapted this recipe from one of my favorite food blogs, Simply Recipes. I had the pleasure of meeting Elise, who writes this lovely blog in January 2007 at the Fancy Food Show in SF. She was quite delightful, and she and I exchanged correspondence because at the time I was working as PR Manager for Niman Ranch. I digress (quite easily in fact).

Here's Elise's Recipe, and then I'll tell you how I adapted it.

Elise's Panko-crusted Salmon
4 teaspoons olive oil
4 pieces thickly cut, boneless salmon (each 6 oz)
Salt and pepper to taste
2 Tbsp honey mustard or sweet-hot mustard
2 teaspoons chopped fresh thyme
2/3 cup panko bread crumbs
2 Tbsp chopped Italian parsley
1/2 teaspoon Hungarian sweet paprika

My Version of Panko-crusted Salmon
4 teaspoons olive oil
4 pieces thickly cut, boneless salmon (each 6 oz)
Salt and pepper to taste
2 Tbsp Emerald Isle Onion Dill Horseradish Dip
1 Tbsp Wasabi Tamari sauce
2/3 cup panko bread crumbs
2 Tbsp chopped Italian parsley

Method
1 Preheat the oven to 400°F (convection or regular). Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.

2 Spoon a dollup of dill horeradish dip and a little wasabi tamari sauce. In another small bowl, mix the panko with 4 teaspoons of olive oil, parsley, and paprika. Add salt and pepper (a light sprinkle).

3 Using a small spoon, spread the dill horeradish dip on the salmon; top with the bread crumb mixture.

4 Roast the salmon for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.

Serves 4. Or two ladies and one husband who likes his wife's cookin'. :)

Fabulous figs

2008-09-07T15:05:00.001-07:00

I happened upon some seriously killer figs at my Gucci Dillons (the fanciest grocery store we have in Wichita) a few weeks back. What a treat.

If you've never had fresh figs, they're nothing like dried figs. So succulent, sweet and wonderful.

Then, I ran into an article in Martha Stewart Living mag "Fit to Eat: Figs" with a beautiful photo of the different types of figs. The ones I had were Brown Turkey (green with a deep purple on the skin).

I made this dessert with them one night. Figs, strawberries, creme fraiche and a little dulce de leche drizzled on top. Mmmm, it was tasty.

I also incorporated them into a salad the next night with pears, a sweet rice vinegarette dressing and topped with caramelized pecans.

Randy's birthday present

2008-09-07T14:33:00.000-07:00

I was determined to make it a memorable one since it's our first as husband and wife. (Yeah, I'm a little sappy - now quit laughing at me!) For MONTHS I'd been planning to buy him a fancy grill. Usually, I hint around at what he's getting because I get SO excited I can't keep my mouth shut. I was that annoying kid who would tell my cousins what they were getting before they opened their Christmas gifts (they don't let me off the hook for it STILL). I guess bad habits die hard. :) BUT this time I managed to keep my lips SEALED.

Randy mentioned about 10 days before his birthday, "You know my birthday is coming up." He thought I forgot. I said, "I know," and kept it at that.

I FINALLY was able to surprise him! "The best birthday gift I've ever gotten." A success all around!

And last but CERTAINLY not least - thanks to my wonderful family who helped pick up and deliver the best birthday present ever. Uncle Ed, Benny and Skuyler - you all are the BEST! XOXOX

The new grill fits perfectly in a nook on the back patio.

Girls Brunch

2008-09-03T21:17:00.000-07:00

Several girlfriends were in for a Lebanese Convention over Labor Day weekend, so I invited them over for brunch. My wonderful husband set the table on the patio and even ran to the store for me so that I could sleep in a bit.

Check out my new apron, mitt and glove. Anthropologie is trouble with a capital T. Apparently my dog Beasley and my husband have something in common - they both like to lick the bowl.

The menu:
Scrambled dill eggs
Sausage
Blueberry muffins
Fruit topped with vanilla nutmeg whipped cream
Bellinis to drink, of course!

We had such a relaxing morning. Love you girls - and we must do this more often!

Wow

2008-09-01T21:54:00.000-07:00

Four and a half hours later, a few glasses of champagne (much needed for a baking project that lasts that long) and a few four lettered words - I had finally created these darling little mini cupcakes.

While at the grocery store, I thought of serving them in a trifle with M&Ms in the bottom. Turned out pretty cute.

If you too are insane, and have a lot of time on your hands, Bakerella created these decadent treats. Oh and Bakerella was recently featured on the Martha Stewart show making them.

Artfully Done

2008-08-28T20:25:00.000-07:00

Across Generations. A cookbook to benefit the Wichita Art Museum. I'm on the committee and have had the pleasure of getting to know RoxAnn, the daughter of Carlene Banks, a local philanthropist and food entusiast that the book was written in memory of. The cookbook features hundreds of recipes from Kansans and hundreds of works of art from the Wichita Art Museum's extensive collection. It has been a labor of love of my new friend RoxAnn and countless others who serve on the committee. We've pre-sold nearly 3,000 copies and anticipate selling many more at our launch party on September 12th. This delightful cookbook is available online at Artfully Done.

Denver Girls Trip

2008-08-28T11:41:00.000-07:00

Just catching up on this - but here's some pics from the girls' weekend. We sure had a BLAST!

Key Lime Pie

2008-08-27T14:57:00.000-07:00

First of all, if you've never been to Joe's Stone Crab in Miami - you must go experience the mouth-watering crab there. I want to fly to Miami JUST to eat it. And after you chow down on crab, order yourself some Key Lime Pie. You won't regret it. And they happen to share the recipe. I got it from a friend on my message board.

My SIL Lori and niece Maddie helped me whip up a couple for the 4th of July when we were all in Ellsworth, KS at my MIL and FIL's house on their beautiful farm. I just love going there. And I just love how the women in my husband's family love to cook!

Joe's Stone Crab Famous Key Lime Pie

Crust
1 cup and 2 1/2 tbsp graham cracker crumbs
5 tbsp melted unsalted butter
1/3 cup sugar

Filling
3 egg yolks
1 1/2 tsp grated zest of 2 limes
1 14-ounce can sweetened condensed milk
2/3 cup freshly squeezed lime juice

Topping
1 cup heavy or whipped cream, chilled
1 tbsp confectioners sugar

Key Lime Pie
Makes 1, 9-inch pie

For the graham cracker crust: Preheat the oven to 350 degrees F. Butter a 9-inch pie pan. Break up the graham crackers; place in a food processor and process to crumbs. (If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin.) Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and sides of the pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filing: Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping: Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie in wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

And always let your husband lick the bowl! :)

Floral arranging?

2008-08-27T12:38:00.000-07:00

Why not. My friend Kylie and I signed up for a Holiday Floral Arranging class through a local university.

Will my arrangements look like this?

I can dream. In a future life, I want to arrange flowers and cater parties. Check that arrangement out - ahh so gorgeous!

Pic via LA Florist blog - arrangement from Tic Toc Couture Floral, in LA of course.

Mi casa es su casa

2008-08-21T09:38:00.000-07:00

Our house really is everyone's house. We entertain quite a bit, and have family and friends stay. This house was built for parties with the oversize living areas, and easy flow.

Paloma inspired me to share some pictures of my house with her post about Spanish style architecture from the 1920s because that's what our home is. Although we have a lot of work to do, it has amazing charm.

Side view

Front step (this is all going to be ripped out and replaced in about a month)

Knock, knock

Come on in

Great room

The Indian Room (we call it the Den) - the builders of our home had a lot of Indian artifacts, and displyed them in this room.

Dining Room

Breakfast Nook (the toille needs to go - just haven't figured out what it will be replaced with)

And last, but certainly not least is the kitchen - just a quick shot. We had it painted about 8 months back - next up - countertops and backsplash.

Have any ideas or inspiration? Please share! It gets overwhelming at times and I love to hear others' ideas.

Avacado and Grapefruit Millefeuille

2008-08-19T14:04:00.000-07:00

Hungry? Me too. It's after 4 o'clock, and I ate a salad for lunch. What better to torture myself than writing about food? Afterall, it is what I daydream and think of most of the time (except when I'm daydreaming about my honey - don't take offense dear).

I stumbled upon this recipe on blog, La Tartine Gourmande on Tastespotting I believe, and made it for a Wednesday family dinner night. But this was a special one, celebrating 27 years of my dear friend Amy's life. Of which, we've been friends for 22.

Here's the picture step-by-step, except maybe I missed a few.

Raw shrimp, I happened to send my husband to the store and he picked up some HUGE shrimp. Looked like mini lobsters.

Boiled those babies up.

Check out that steam (wow, finally I caught one of those moments!)

And the final product.

I keep saying I'm going to invest in a better camera. Then I'd need to learn to use it, and lately I'm too busy cookin' to learn another hobby. For now, I just have a point and shoot Sony. Maybe someday.

Sweet

2008-08-19T13:48:00.001-07:00

My husband and his daughter, Kelsea performed for a Democratic fundraiser a few weeks back. My husband's voice and guitar skills melt my heart, and its SO sweet to see them perform together. Kelsea is quite talented herself. She sang several Jewel songs, and you would swear it was Jewel, except Kelsea is much more beautiful. And just as sweet as she is pretty.

Backyard

2008-08-17T14:25:00.001-07:00

My husband and I (well mostly him) have shed lots of sweat getting our backyard into good shape. A couple weeks ago, we washed the windows - inside and out - so this is the view I wake up to each morning. I love it!

Japanese pair

2008-08-15T14:40:00.000-07:00

of chairs. Found them at an estate sale a few weeks back. How cute are these? They swivel and rock. So comfy and fun!

My husband's response, "Those are the ugliest chairs I've ever seen." LOL! They are comfortably placed on another wing of our house in the guest room.

Farmer's Market

2008-08-13T15:27:00.000-07:00

Gotta love it. Here's some goodies I picked up a few weeks ago. All my delectables are long gone except the pasta.

I should thank my mom and grandma for taking me as a kid to the Farmer's Market and engraining in me that its a WONDERFUL thing to buy fresh, local produce. I have fond memories of having breakfast at the Rock Island Cafe and going to the market on Saturdays.

Back to now. My friend Kylie and I have a breakfast date and plans to go to the BIG Farmer's Market on Saturday morning. Yes, the produce makes me smile - however, her sweet little daughter, Lilah makes me REALLY smile. Can't wait for Saturday.