More Family, More Food

Monday, November 30, 2009

On Saturday, we got together with a big group of my in-laws to celebrate Thanksgiving. It was yet another huge day of eating (I'm lucky I can still fit into my pants), and it was great to have an excuse to see everyone. My sister-in-law was home from college last week (first for the funeral, then for the break), so that was awesome, too.

Some pics:

Little man Lolo decided to mark Thanksgiving by starting to crawl. We got to see him in action. I'm sure by the time we see him again at Christmas, he will have perfected the moves and he'll be ALL OVER THE PLACE. :)
I kept distracting him with my camera flash. He was fascinated.
Brendan was a little jealous of all the attention being paid to his baby brother's crawling, so he was more than happy when I turned the lens on him.
At this age, everything within reach goes into his mouth.
Mmmm... food. And there's Aunt Heather with the camera again...
Practicing in case we ever have twins. (I KID, I KID. Though the gene does run in my family! *gulp*)
I love that Brendan loves Poppy. It is adorable to watch.
Ladies!
Logan spent most of the afternoon being very serious, but he started cracking some nice smiles toward the end!

And with that, Thanksgiving was officially over. Bring on Christmas!

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Pumpkin Whoopie Pies

Saturday, November 28, 2009

I had originally planned on making these pumpkin whoopie pies back when my dad was in town, but I ran out of time and had to make something that required less work.

But when I saw these, I wanted to make them... I needed to make them. So I was just waiting for an opportunity. I decided to bring them for our "Second Thanksgiving" with Michael's family today.

Like Amber, I was worried about how the recipe called for so much of the spices. (Especially the cloves. That is a LOT of cloves.) However, when all was said and done, these were perfect. The cookie portion is deliciously moist and cakey, and the sweetness of the frosting wonderfully complements the spices.

I'm not a huge fan of cream cheese frosting, so I used a simple vanilla buttercream that I've used before (for chocolate cake cookie sandwiches). If you want to use the cream cheese version, click through to Amber's blog for that recipe.

After I sandwiched the frosting in between the cookies, I rolled the edges in festive sprinkles. (The sprinkles were our 2-year-old nephew's favorite part. Don't you know? Sprinkles make everything better.)
Pumpkin Whoopie Pies
(Source: Adapted from Martha Stewart and
Amber's Delectable Delights)

Ingredients:
For the cookies:
- 3 cups all-purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 tbsp. ground cinnamon
- 1 tbsp. ground ginger
- 1 tbsp. ground cloves
- 2 cups firmly packed dark-brown sugar
- 1 cup vegetable oil
- 3 cups pumpkin puree, chilled
- 2 large eggs
- 1 tsp. pure vanilla extract

For the frosting:
- 3/4 cup butter, softened
- 3 cups powdered sugar, sifted
- 1 1/2 tsp. vanilla extract
- 2-3 tbsp. milk

Directions:
1. Make the cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

2. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside.

3. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated.

4. Using a small scoop with a release mechanism, drop 1-2 heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 12-15 minutes. Let cool completely on pan.

5. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth. Scrape down the sides of the bowl, add the powdered sugar, and beat until incorporated. Add vanilla extract and beat on medium speed until fully incorporated. Add 2 tablespoons of milk and beat on medium-high speed until smooth. If the frosting too thick, add the remaining 1 tablespoon of milk and beat until incorporated.

6. To assemble, pair the cookies based on size on a work surface. Frost the flat side of one cookie from each pair. Place the other cookie of each pair on top of the frosting, flat side down. Lightly press down so that the frosting reaches the edges of the cookies.

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Pumpkin Ice Cream

Friday, November 27, 2009

As much as I love pumpkin, I have to admit that I've never had pumpkin ice cream.

So when I came across a recipe in my Google Reader earlier this week, I knew I wanted to give it a try... and with Thanksgiving approaching, it seemed like the perfect time.

I churned up a batch of this to bring to Thanksgiving dinner. It paired perfectly with our pies (apple, pumpkin, and chocolate pudding varieties!). I must've been drunk (not really) when reading the recipe, because I put too much of the spices in... I made a mistake not once, but twice. Still, it did not negatively impact the outcome. Everyone loved the ice cream!

This was my first time making homemade ice cream (I've only made sorbets since buying our ice cream maker attachment), and it was more work than I was expecting. In the end, it was worth it.

My only alteration was that I substituted light cream for the heavy cream. It didn't seem to make much difference, except for the nutritional content!

Run! Make this before the season is over, or really at any time of the year. Enjoy.

Pumpkin Ice Cream
(Source: Adapted from Williams-Sonoma,
as seen on Amber's Delectable Delights)

Ingredients:
- 1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
- 1 tsp. vanilla extract
- 2 cups heavy cream
- 3/4 cup firmly packed dark brown sugar
- 5 egg yolks
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. salt
- Pinch of freshly grated nutmeg
- 1 tbsp. bourbon

Directions:
1. In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours.

2. In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.

3. Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.

4. Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.

5. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.

6. Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving.


(Makes about 1 quart)

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Giving Thanks

Thursday, November 26, 2009

We have much to be thankful for.

IMG_4357rs by heatherdrive.
This year, we welcomed two beautiful new nephews, including the little guy pictured above. They are both happy and healthy.
IMG_4369rs by heatherdrive.
I was lucky enough to be given the privilege to witness Hunter's birth. Even after I have children of my own, being there when my nephew took his first breath will continue to be one of the most amazing moments of my life.
IMG_4377rs by heatherdrive.
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We are thankful for Tess and her continued good health.
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I am thankful I have a family kind enough to welcome my brother's friend to our family Thanksgiving, because he doesn't have any family members of his own who live in town.
IMG_4394rs by heatherdrive.
I am grateful to have a husband who loves children as much as I do.
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We are thankful for the roof over our heads and the meals on our table, and that we are able to share these things with our families around the holidays.
IMG_4413rs by heatherdrive.
IMG_4406rs by heatherdrive.
I am thankful for family who all share the same sense of humor. I love that we are laidback. I love that throwing dinner rolls to each other is acceptable at our Thanksgiving dinner table.
IMG_4403rs by heatherdrive.
I am thankful for my brothers' partners. I'm happy that we all get along, and that both Kara and Marie make nice additions to our family. I am grateful for how well they fit in!

These are just a few of the things we are thankful for this year. We are blessed, and we know it.

On Saturday, we'll celebrate again--this time, with Michael's side of the family. We are thankful to have an abundance of family with whom to celebrate holidays. It may be difficult for us to split time, but we do the best we can, and we recognize that it is a good problem to have.

With all of that said, I can't end this post without sharing MORE PHOTOS!
IMG_4436rs by heatherdrive.
IMG_4439rs by heatherdrive.
IMG_4442rs by heatherdrive.IMG_4446rs by heatherdrive.IMG_4448rs by heatherdrive.IMG_4474rs by heatherdrive.IMG_4478rs by heatherdrive.
IMG_4482rs by heatherdrive.
HAPPY THANKSGIVING!

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Thanksgiving Eve

Wednesday, November 25, 2009

People are traveling, friends and family are gathering, and tomorrow, the entire country will eat ourselves sick. But tonight? Tonight is the "biggest drinking night of the year."

Or so I've been told.

The bar scene is not my thing. Don't get me wrong; it used to be. But I was pretty much over it the moment I graduated from college. I guess I felt like I had spent the better part of four years living in bars, so I had worked it out of my system. That, and my new full-time job certainly put a damper on things.

These days, I don't enjoy bars. I like to get together with friends at our homes. You have to admit, there are a lot of advantages.

There is ample parking, and it's FREE. Drinks are cheaper, and easier to come by. There's food. You can actually hear each other when you're talking. You can wear comfortable clothes (even pajamas, if you wish). And, if you're the "lucky" host (or crashing for the night), you can drink as much as you want and don't have to worry about driving home.

Ahhh. Adulthood. I love it.

Plenty of adults still do the "Thanksgiving Eve" partying, and that's cool. As it turns out, a lot of our friends still do the "Thanksgiving Eve" partying. Still, I choose to stay away from the over-crowded, rowdy bars.

Tonight, we'll have dinner at home (yay pumpkin ravioli), go to a movie (The Blind Side), take a quick trip to Target before it closes, then come home and relax. I'll probably have a glass of wine, and we'll go to bed pretty early.

Ahhh. Adulthood. I love it.

But it makes me feel old.

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Operation Baking Gals - Holiday Edition

Tuesday, November 24, 2009

We're coming up on the one-year anniversary of my participation with Operation Baking Gals!

Last Christmastime, I joined a Baking Gals team and sent a package to a soldier who was spending the holidays away from home. This season, I'll be hosting a team, as I have done numerous times throughout the past year.

For Round 15, Jen from Beantown Baker and I are teaming up to bake for a husband and wife pair who are deployed, but unfortunately not together! They are both in Iraq, but with different units. Team Beantown Baker will be baking for Rebecca, while Team Heather Drive will bake for Brian. The two were married last Valentine's Day. For more about them, please see the team pages on www.bakinggals.com.
Team registration is now open. Baking Gals has changed their system, so you'll have to re-register with the site, even if you've been registered in the past. Once you're signed up, you can go in and join a team to bake with. There are new rules--only 20 people per team, so it's possible Team Heather Drive will fill up pretty quickly. So don't procrastinate if you want to participate! If we do fill up, sign up for Team Beantown Baker instead. And if they fill up, please consider baking for any team--obviously all of these men and women are very deserving of your time.

Don't know what Operation Baking Gals is? Check out my past posts about the project. You can also find more information on the Baking Gals website.

The shipping dates for Round 15 are December 1-16, so the packages will arrive in time for the holidays.

So! Enough talk. If you'd like to join us:
1) Go to http://www.bakinggals.com/ and Log In or Create a New Account
2) Go to Join a Round 15 Team
3) Join Team Heather Drive (or Team Beantown Baker, or any other team!)
4) Wait for an email with the shipping address (I will send it out after Thanksgiving weekend)

If you have any questions, check out the Operation Baking Gals FAQ page.

For shipping, please note: You can get a special flat rate box from the post office. The boxes are FREE and you can ship the box with anything in it for a reduced flat rate of $11.95. If you can't find the ones designated for APO/FPO addresses (they say "America Supports You!" on them), you can use the regular large flat rate box. Either one works!

Questions? Feel free to leave them in the comments. Or you can e-mail me at roadtotheaisle@gmail.com. Participating? Tell us! And thank you!

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Nono

Sunday, November 22, 2009

Michael's grandfather passed away on Friday night. He was 87.


Aside from normal age-related issues, his health was pretty darn good up until a few weeks ago. Unfortunately, things went downhill quickly, and by Thursday night, we knew it wasn't going to be much longer. By Friday afternoon, we knew he likely wouldn't make it through another night.

Michael and I drove to the hospital immediately after work on Friday so that we could be sure to see him one last time. About four hours after we left him, Nono slipped away.

There is never a good time for things like this to happen, but it feels especially sad given that we are so close to the holidays. Some of our best memories of Nono are from Thanksgiving and Christmas, and it would have been nice to have him around for just one more holiday season.

Nono was an incredibly sweet man. Always smiling, often laughing, frequently silly. Every time we saw him, he'd greet us with a hug and a kiss on the cheek, and the same for when we parted. His face lit up whenever we entered the room. I knew him as a kind soul; a loving husband, father, and grandfather; a jokester.
I knew all this, despite the fact that we never had a single conversation.

You see, Nono didn't speak English. (Nona doesn't, either.) As natives of Italy, the two of them immigrated to Argentina sometime after they were married. There, they had their two children, one of whom is my mother-in-law. More than 30 years ago, they immigrated again, this time to the United States. I am amazed every time I think about it, but they somehow have managed to live here all of these years knowing no more than a few words of English. Instead, they speak Spanish, with some Italian words thrown in here and there.

Unfortunately, my high school Spanish didn't serve me well enough to really be able to communicate with Nono and Nona. But what is it that people say... something about how communication is 90% nonverbal? Knowing Nono was a true testament to that.

Nono lived a long and full life. The saddest part of his passing is that Nona, his wife of 60 years, has been left behind. I honestly cannot imagine the heartache. As much as it hurts to see Nona in such pain, they are proof that love really can last that long. I remember Nono being thrilled when Michael and I got married. I think he was simply happy for us to experience the same joy and love that he and Nona had shared.

Over the next couple of days, we will gather as a family to support each other. Obviously the loss is hardest on Nono's wife and children. But when the calling hours are over, and the funeral has passed, we will celebrate Thanksgiving. We will remember all that was wonderful about Nono, and his passing will serve as an extra reminder to be thankful for everyone that we still have.

Nono is loved. Nono is missed.

xoxo

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Brownie Candy Cups

Saturday, November 21, 2009

The thing about chocolate and peanut butter is that you don't have to say much else. The combination simply speaks for itself.

There are no words.

Tonight, I'm getting together with my girlfriends/roommates from college. Each of us always brings a dish to share, and there is always way too much food for seven girls, but we certainly do our part to eat as much as possible. All while consuming copious amounts of beer and wine.

It's a sacrifice, I know.

With Thanksgiving coming up and all of the work that goes into it, I wanted to make something pretty simple. Enter Brownie Candy Cups, a Bakerella creation. I make something similar (Peanut Butter Cup Cookies) around Christmas, so I knew there was no going wrong with this variation. A Reese's Peanut Butter Cup, enveloped in chocolate brownie? Perfection.

After a little bit of trial and error, I made some adjustments to the baking time, and also to the instructions. I've made those adjustments below. These are wonderful right out of the oven, but in my opinion, they're even better the next day.
Brownie Candy Cups
(Source: Adapted from Bakerella)

Note: Your Reese's Peanut Butter Cups don't have to be frozen, but they're less likely to turn into a melty, gooey mess if you freeze them ahead of time. Also, they're easier to unwrap!

Ingredients:
- 1 box brownie mix
- eggs, water, and vegetable oil (in the amounts listed on your brownie package)
- 25-30 mini Reeses cups, frozen, then unwrapped
- 1 Box Reynolds 2-inch aluminum foil mini cups for muffins

Directions:
1. Preheat oven to 350 degrees. Place approximately 30 foil liners on baking sheet.

2. Combine brownie mix, eggs, water and oil. Stir with spoon until well blended. (about 50 strokes)

3. Fill each liner with 1-2 tablespoons of batter. You want them to be about 3/4 of the way full.

4. Push a peanut butter cup into the center of each "brownie cupcake."

5. Bake for 15 minutes and remove from oven.

6. Cool 5-10 minutes in pan and then move to cooling rack to cool completely.

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Twilight Zone

Thursday, November 19, 2009

I'm going to go out a limb here. I do not mean to offend. I only seek to understand.

I do not get the Twilight obsession. At ALL.

I feel like I am the only person who hasn't read these books. (And I'll tell you right now, I will never read them.) But even if I had, I think I can safely say I would not be lining up outside of a theater at midnight tonight. I'm confident in saying this, simply because I've never been that into something in my entire life.

Well, actually... I loved New Kids on the Block. I collected their albums, posters, t-shirts, earrings, magazines. I even had NKOTB bed sheets. Among friends, I claimed Joey McIntyre as my husband for games of "school" and "house." My mom and aunt took my cousins and me to a concert and I screamed my head off for two hours. I was obsessed.

But I was also eight.

On the Today Show this morning, I watched as women fell all over themselves, screaming, jumping, drooling, panting, and nearly passing out at the sight of a Twilight actor (I couldn't even tell you which one) outside at Rockefeller Plaza. I'd love to tell you that these were tween girls, and some of them were. But there were grown women, too. Adults.

And I'm sorry, but I just don't get it.

What is the big deal? Why are people so crazy and obsessed with these books, these movies, these characters? People talk about them like they are real. From an outsider's perspective, I have to admit that it's a little disturbing.

I see t-shirts, I see online "badges," I see quizzes. Are you Team Edward? Or Team Jacob?

Personally, I'm Team WHO THE HELL CARES.

For those who got sucked into the books and enjoyed them, great. I would never fault anybody for that. Lord knows I've read (and liked!) some crappy books in my lifetime.

It's just the other stuff... the extras, the insanity that I just can't comprehend.

So here I am, going against the grain. At midnight tonight, I'll be sleeping soundly in my bed. This weekend, I won't be anywhere near a movie theater.

And I'm totally OK with that.

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Recent Read: American Wife by Curtis Sittenfeld

Wednesday, November 18, 2009

With its 555 pages, this book set me behind a few weeks in my "read at least one book a month" goal. But you know what?

It was worth it.

When I picked up American Wife at the library, it had been recommended to me, but I knew nothing about it except for the summary that I read on the inside flap and back cover.

555 pages later, I can honestly say I'm not even sure I was ready for it to end. I thought it was well written, and the story kept me hooked throughout the whole book.

American Wife is about the life of Alice Lindgren Blackwell, who is raised as an only child in smalltown Wisconsin in the 1950s and 60s. Her family is working class, and it's safe to say that Alice lives somewhat of a sheltered childhood. She's quiet, an avid reader, and holds traditional values. Suddenly, on a late summer evening in high school, Alice's seemingly perfect little life is derailed. The tragedy defines the rest of Alice's life. It influences the way she acts, the way she thinks, and the way she feels about herself.

Years later, all grown up, Alice has become a school librarian and loves her job so much that she devotes almost all of her time to it. She spends her summer vacation creating giant book characters out of papier-mache to display in the library at the start of the next school year. Alice is single, lives alone, but doesn't seem to mind it. Her focus on her work, and her time spent with friends and family keep her fulfilled.

And then she meets Charlie Blackwell.

Charlie is a politician's son, an Ivy League party boy, and has a cushy "job" within his family's company. Born and raised with money, Charlie is selfish, crude, and definitely has feelings of entitlement. I could see how there are readers who can't stand Charlie or his family. Somehow, I still found him to be likeable. Perhaps only because of how he loved "Lindy" (his nickname for Alice).

You know what they say... opposites attract. Shortly after they meet and fall in love, Alice and Charlie are married, and in the following pages, we are witness to their 30 years of marriage through Alice's eyes. As with all marriages, they certainly have their ups and downs. I found it enjoyable to read because it was real.

Eventually, Charlie breaks into politics, first becoming the (republican) Governor of Wisconsin, and is then elected as the (republican) President of the United States. Alice, although supportive of her husband, has always held democratic ideals. I found the personal sacrifices she made for the health of her marriage to be interesting. Some would probably dislike Alice for not standing up and voicing her opinions, but I found the complexity of her life to be quite fascinating.

Now, here's where I tell you that Alice's character is (loosely) based on Laura Welch Bush. And Charlie is (loosely) based on George W. Bush. (And yes, I said I found myself liking Charlie! Who knew?)

Honestly, stepping back and looking at it like this, I never would have expected to like these characters. Charlie is sexist, racist, arrogant, and obnoxious. I hated all of those things about him. But the thing is, American Wife is not his story--it's hers. Alice is strong on the inside while somewhat weak on the outside. Still, I identified with her. She was never a victim. She is smart, she thinks things through, and she is deliberate. All of the choices she made in her life were just that--her choices. And she knows it.

I highly recommend this book. If you've read it, I encourage you to leave your own thoughts in the comments!

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Coach Jaur-Gone

Tuesday, November 17, 2009

I haven't talked about the Buffalo Bills much this season. Truth is, there hasn't been all that much to talk about. Nothing positive, anyway.

Until today.

We received word this afternoon that our head coach, Dick Jauron, has been fired.

This brings me great joy. In fact, excuse me while I go and do a happy dance.

.....

*AHEM* Sorry. I'm back now.

You see, this is great news. I don't pretend that this will fix the season. But the Bills need a fresh start, and it's about damn time they get rid of Jauron. Most Bills fans were calling for this to happen WEEKS ago.

And now I don't ever have to see him and his "stone face" ever again.
This is what he looks like. ALL. THE. TIME. Seriously. This is his only facial expression.

Trent Edwards throws an interception that is returned for a touchdown?

STONE FACE.

The Bills score a touchdown to win the game?

STONE FACE. Except in this situation, he might mix it up by throwing in a slow clap instead of the crossed arms.

I hate it. I want to see emotion. I want to see passion. I want to see excitement. I want to see ANGER.

When the offense earns nine false start penalties in a single game? I want to see someone throwing shit on the sidelines. I want to see a headset being ripped off and thrown on the ground. I want to read lips that might say something along the lines of, "WHAT THE FUCK?!"

Because at home, these are the things even the fans are all doing.

When a player repeatedly makes mistakes that significantly contribute to the team losing games? I want a coach who will grab that player's face mask and scream in his face. There needs to be fear.

Or something.

So we'll see what happens. I wish our owner would fork over the money to bring in someone good, but it's looking like our defensive coordinator, Perry Fewell, is likely to get promoted to the position. And if that's the case, well, let's see what he can do. The defense is probably the best element of our team. Sure, they often allow big plays in the fourth quarter that end up losing us games. But that's because they're exhausted from being on the field so damn much. (Since our offense blows.)

The Bills have a long way to go until they'll ever be good again.

But this feels like a step in the right direction. Finally.

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Asian Chicken Noodle Soup

Sunday, November 15, 2009

Are you counting? This is new recipe #3 of the weekend. Like I told you, I've been feeling adventurous. :)

After a Saturday night of pizza, beer, wine, and pumpkin pie snickerdoodle bars, we knew we were going to be in the mood for something a bit healthier. Considering I spend most of Sundays in my sweats, there is something to be said about making comfort food on Sundays, too.

As someone who is a bit tired of the same old chicken noodle soup, I was happy to come across this recipe during my planning earlier this week. Take all of my favorite chicken noodle soup ingredients, and then add Asian flavors? I'm sold. As a bonus, this is incredibly easy and fast to cook up. Perfect for a weeknight lazy Sunday.

The end result was a wonderfully flavorful version of chicken noodle soup. It also had a little kick to it (thanks to the red pepper flakes), which I loved.


(Check it out. You can see my reflection in my spoon!)

I made some adjustments to the recipe based on comments in the reviews. Essentially, I just added more veggies. My version of the recipe is below. For some of the ingredients (peas, carrots, cilantro, and red pepper flakes), the amounts listed below are estimates. I didn't actually measure them, but just threw these ingredients in until I thought it looked like the appropriate amount. For the red pepper flakes, you'll want to be careful--if you add too much, it'll obviously be very spicy!

Asian Chicken Noodle Soup
(Source: Adapted from Cooking Light)

Ingredients:
- 1 tbsp. vegetable oil
- 2-3 cloves garlic, minced
- 1 tbsp. bottled grated ginger
- 3 tbsp. bottled lemongrass (or grated lemongrass in a tube)
- 2 cups water
- 2 (14-ounce) cans fat-free, less-sodium chicken broth
- 3/4 cup frozen peas
- 3/4 cup matchstick carrots
- 1 lb. chicken breast tenders, cut into bite-sized pieces
- 4-5 oz. uncooked angel hair/thin spaghetti pasta (we used whole wheat)
- 1/4 cup chopped fresh cilantro (or 1 tbsp. dried)
- 1 tbsp. fresh lime juice
- 1/2 tsp. salt (I omitted)
- 4 green onions, thinly sliced
- 1 red chile pepper, finely chopped (or red pepper flakes, to taste--I used about 1-2 tsp.)

Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic, ginger, and lemongrass; sauté 3 minutes.

2. Add water and broth; add peas and carrots; bring everything to a boil. Add chicken and pasta; cook 5 minutes or until chicken is done.

3. Remove from heat; stir in remaining ingredients. Let stand 5 minutes.

Note: Of course, you can use fresh lemongrass if you can find it. They didn't have it at my supermarket, but they had the grated version in a tube in the produce section. Ultimately, I ended up finding a jar of it in the Asian foods section, so I picked that up instead.

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Pumpkin Pie Snickerdoodle Bars

Saturday, November 14, 2009

I'm going to have to ask you to focus.

FOCUS.

Alrighty. Now, listen carefully: You're not hallucinating. Pumpkin pie snickerdoodle bars? They're a reality. They exist.

I know.

If you've never seen perfection on a plate, well...

Now you have.

I'll admit that I was a little bit skeptical about these at first. I'm not a big fan of pumpkin pie.

I know.

It's a consistency thing. But judging from the ingredients, I didn't think the pumpkin part of these would be exactly like pumpkin pie filling, so I decided to give them a whirl. After breakfast this morning, I whipped up these babies, and then had the pleasure of smelling them throughout the house ALL.DAY.LONG.

For the record? They smell amazing.

Then, it was finally (FINALLY!) time to bring them over to our friends' house. They invited us for dinner, and these scrumptious pumpkin pie snickerdoodle bars (which still sound too good to be true) are what I brought for dessert.

So we had dinner. And then dessert time could not have come fast enough. I can tell you that those minutes were filled with lots of yummy noises.
I don't need to tell you to make these, do I?

I didn't think so.

Pumpkin Pie Snickerdoodle Bars
(Source: Dozen Flours, as seen on Beantown Baker)

A couple of notes: Because there were only four of us at dinner, I didn't want to make an entire 9x13" pan of these. Although I'm sort of regretting it now that I don't have any extras to eat, it was ultimately the right decision because... I don't have any extras to eat. :) Instead, I halved the recipe and made these in an 8x8" pan. It worked out perfectly, so if you're looking to make a smaller batch, that's the trick. (To clarify, the recipe below is the original, and should be made in a 9x13" pan. To make it 8x8", you need to halve all of the ingredients.)

Secondly, I took Jen's advice and pre-baked the snickerdoodle layer for a few minutes. And while they were amazing, I think I'd like them even more if the cookie layer had been a little softer, so I probably wouldn't do that next time. As a result, I've left the recipe unadapted. But if you'd like a firmer cookie layer, that's trick #2.

Ingredients:

For the Snickerdoodle Layer:
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 2 cups packed brown sugar
- 1 cup (2 sticks) butter, at room temperature
- 2 eggs, at room temperature
- 1 tbsp. vanilla extract

For the Pumpkin Pie Layer:
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 stick butter, at room temperature
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. pumpkin pie spice
- 2 eggs, at room temperature
- 1 1/2 cups canned pumpkin

For the topping:
- 2 tbsp. white sugar
- 2 tsp. cinnamon

For the drizzle:
- 1 oz white chocolate, chopped
- 1/4 tsp. pumpkin pie spice

Directions:
1. Preheat oven to 350 degrees. Lightly grease a 9x13" pan and lay a piece of parchment paper across the pan, so that it extends the pan slightly. The parchment paper is an optional step, but it will make it easier to get the bars out later

2. To make snickerdoodle layer: Sift together flour, baking powder and salt and set aside. In large bowl, beat together butter, sugar, egg and vanilla until smooth. Stir in the flour mixture until well blended. Spread evenly in prepared pan. (If you wet your hands and then spread the dough by hand, it is much easier than using a spatula.)

3. To make pumpkin pie layer: In a mixer bowl (you can use the same one you used to make the snickerdoodle batter, no need to wash it) with a paddle attachment, mix together butter and sugar. Add the rest of the ingredients and mix until well combined. This layer will be less thick and more pourable. Pour over the snickerdoodle layer, smoothing out the top.

4. Combine white sugar and cinnamon in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.

5. Bake for 33-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Let the bars cool completely. They will deflate a bit and remain a bit pie-like on the top layer. The bars that are closer to the edges of the pan will be more firm.

6. After the bars are completely cool, place the chopped white chocolate into a bowl or zip-lock bag and melt on low power. When it's completely melted, add the pumpkin pie spice and mix (or knead if using a zip lock bag). Use a spoon or cut a small corner off the bag and drizzle the melted chocolate over the top of the bars and let it cool and harden.

7. Use the parchment paper to lift the bars out of the pan. Place on a cutting board and cut into bars. Store in a covered container.

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Pasta with Roasted Red Pepper Sauce

Friday, November 13, 2009

Here's a recipe that I've had starred for a really.long.time.

OK, nevermind. I just checked, and I've actually only had it starred since June. But it seems like it's been longer.

No matter.

When I saw it, I thought, Hmmm... I love pasta, I like red peppers. This recipe? Intriguing. And certainly worth a try.

While doing the menu planning for this week, I was feeling adventurous. I dug through the starred items in my Google Reader, and decided that roasting red peppers would make a perfect Friday night activity.

When all is said and done, I'm not going to lie. This wasn't one of my favorites. The frustrating part is that I can't really put my finger on the reason. The thing is, I've never actually roasted red peppers before. I've had peppers every which way except for roasted. So is the roasting to blame? Not sure. Also, I've never toasted pine nuts. I've always eaten them "raw" in salads, or tossed into my basil pesto. I've never bothered to roast them before. Plus, we definitely over-toasted them a bit. So is the toasting to blame? Or the over-toasting, maybe? Not sure.

But it sure looks pretty, doesn't it?

And to be fair, I had no problems eating it. It was tasty; it just wasn't as good as I wanted it to be. My husband, on the other hand, really loved it, so you should give it a shot and decide for yourself. I can be picky, so certainly don't take my word for it.

One final thing: We doubled the recipe, because we almost never make only a partial box of pasta. Plus, you know us... we love having leftovers. But the recipe below does not reflect the doubling, so if you want to do what we did, you'll have to double the ingredients listed.

Pasta with Roasted Red Pepper Sauce
(Source: The Way the Cookie Crumbles, adapted from Pioneer Woman)

Ingredients:
- 2 red bell peppers
- 6 ounces dry pasta
- salt
- 2 tablespoons pine nuts
- 2 teaspoons olive oil
- 1/2 medium onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons heavy cream
- 1 tablespoon minced flat leaf parsley
- fresh Parmesan, shaved, grated or shredded

Directions:
1. Adjust an oven rack to the top position and heat the broiler. Line a baking sheet with foil. Cut a 1/2-inch ring off the tops and bottoms of the peppers. Remove the seeds and stems, then cut the remaining cylinders of pepper in half lengthwise, into two wide strips. Lay the strips of pepper and the rings skin-side up on the foil-lined pan, pushing the strips down. Broil until thoroughly blackened, 6-8 minutes. Put the broiled peppers in a bowl; cover the bowl and set aside for at least 10 minutes.

2. Bring a large pot of water to a boil. Once boiling, add 1 tablespoon salt and the pasta. Cook the pasta according to the package instructions, until al dente. Drain and return to the cooking pot.

3. Meanwhile, heat a medium skillet, preferably not nonstick, over medium heat. Add the pine nuts and toast, shaking the pan occasionally, until golden brown and fragrant, 3-6 minutes. Remove the pine nuts from the pan and set aside.

4. Peel the skins off of the peppers. Add the peppers and pine nuts to a blender or food processor and purée.

5. Add the olive oil to the now-empty skillet over medium heat. Once heated, add the onion. Sauté, stirring occasionally, until softened and just browned around the edges, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute, then stir in the red pepper/pine nut puree and 1/2 teaspoon salt. Pour in the cream, and stir until the sauce is evenly heated. Check for seasoning, adding additional salt if necessary.

6. Add the sauce to the cooked pasta, and stir over medium-high heat until everything is heated and the pasta absorbs some of the sauce. Serve, topping each portion with parsley and Parmesan.

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H1N1

Thursday, November 12, 2009

Months ago, I mocked the hysteria surrounding the swine flu.

I still mock it.

But now, the virus has traveled from afar and made its way into my world. First, there were cases at work (though thankfully, no one in my department has fallen victim... yet). Then, my aerobics classes were cancelled for an entire week, and upon return, my instructor told us she had been taken down by the swine. Last week, we were told that our 2-year-old nephew possibly had it (it turned out that he didn't). This morning, we learned that a friend of ours is down for the count.

So, even though I don't understand the oh-my-god-we're-all-gonna-die mentality that some people are choosing to adopt, I have to admit that even I, a non-germaphobe, have started to take more precautions than usual.

It's not that I'm usually a dirty person, but I'm not one to carry hand sanitizer, or think twice about partnering up with a stranger in aerobics class, or avoid touching public door handles and knobs. But now? Now I am one of those people.

It's not that I'm afraid of something serious happening. I just don't want to be sick. It doesn't sound fun. Not at all.

My aerobics instructor said H1N1 made her the sickest she's ever been. She was laid up in bed for an entire week, and said she could do nothing but sleep and watch TV. She said, "I should have bed sores!"

So um, no thanks.

Our friend, Mike, says the way he feels now is the worst he has ever felt. EVER. Mike's situation is exceptionally crappy because his wife is due to give birth in less than a week. He has essentially been confined to his basement (thankfully it is a "man room" so it's not all that bad) so that he lowers the risk of infecting his very pregnant wife, which would be decidedly dangerous. What's worse is that if she were to go into labor in the next couple of days, it's very likely they won't allow him into the hospital to watch his baby be born. This blows my mind. Needless to say, we are praying for the late arrival of their baby girl.

Again, I say... no thanks.

The media continues to make a huge deal about all of this, which is extremely irritating to me. Every day, the local news talks about swine flu, swine flu vaccine, swine flu deaths, swine flu statistics. Who's high risk, who's low risk, who should go so far to hijack an ambulance to get a vaccine, and who shouldn't even bother fighting the mob. (OK, so I exaggerate. But still.)

As for me, I'll stick to my hand washing. My hand sanitizing. My extra Vitamin C.

I see you, Swine. You don't want to mess with me.

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Crime and Punishment

Tuesday, November 10, 2009

Let's talk capital punishment.

John Allen Muhammad (perhaps better known as the "D.C. Sniper" or "Beltway Sniper") is set to be executed in Virginia tonight. Although I was still in college and was living approximately 400 miles from Washington, D.C., I was gripped by the story of these random shootings, and remember following the coverage closely. I vividly recall seeing "breaking news" reports of shootings outside a Home Depot, a shopping center, a Ponderosa, a school, and gas stations. In those weeks, people were actually scared to get out of their cars to pump gas. Unbelievable.

By the time Muhammad and his accomplice, Lee Boyd Malvo, were arrested, they had killed 10 people, and injured three others.

And tonight, Muhammad will pay the price for his crimes--like his victims, he too will die.

So here I sit, debating the issue of capital punishment in my mind. It's an issue for which I don't have strong feelings either way. Or I guess it's more accurate to say that I identify with both sides.

I understand the need for justice. In this case, Muhammad took 10 lives, so isn't it fair that his life also be taken from him? Perhaps.

I'd like to think that life in prison is a much harsher punishment, but I suppose it depends on the circumstances. I don't know much about prison life for people convicted of murder, but I know that I've heard things about how prison "isn't that bad," and "some prisoners have it better than we do." Yada yada yada. I honestly don't know how much of that is true.

The other thing is that I'm not sure life in prison is the punishment I hope it would be for people who are incapable of feeling remorse. Let's take Scott Peterson for example. I would love to think that sitting in his jail cell for the rest of his life--in a prison that overlooks the very bay into which he dumped his pregnant wife's body--would be the ultimate torture. I would like to believe that he thinks of the beautiful wife and baby boy that he killed, and that having to live with that is punishment enough. But he still denies the crime. He doesn't seem sad. He, too, will be put to death for his crimes.

In a situation where the murderer is a sociopath, or has other mental issues that prevent him/her from feeling remorse or regret, compassion or sympathy... is the death penalty a better answer then? Is taking away "freedom" a harsh enough punishment? What about those who are sentenced to life in prison, but then get paroled?

For those who believe in Heaven and Hell, the ultimate punishment comes after death. Can I argue with those who want that fate to come more quickly for the murderer? Not really.

Frankly, I sort of wish that these decisions were left up to the victims' families. Not the convictions, obviously... but the choice between life in prison and death. The families are the ones who will continue to suffer for the rest of their lives because of what was taken from them. So doesn't it make sense for them to decide the fate of the person who robbed them of a future with their loved ones? It won't bring their loved ones back, but I think that if one of these options will help them to sleep better at night, they should get to choose.

I'm sure that many of these family members would feel much like I do--that death is the "easy" way out, and that letting the murderer rot in prison for the rest of his/her life is preferable. But given that for me, this is a (thankfully) hypothetical scenario, it's hard to say how I would feel if I were actually in those shoes. Trying to imagine it, I can also see the other side. I could see how I would be so filled with rage that I would want that person to pay, to "suffer" in the same way that my loved one suffered. An eye for an eye.

I see both sides.

And I don't know if there is a right or wrong answer.

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Hunter's House

Sunday, November 8, 2009

Today we got out and enjoyed the weather a bit (70 degrees in November--LOVE.IT.), then went over to my brother's place to hang out and have dinner. My dad leaves bright and early tomorrow morning, so we needed to have one last weekend hoorah.

We all relaxed, talked, and watched football (even though there wasn't a Bills game--bye week), and Kara made us all a baked ziti meal.

IMG_4166rs by heatherdrive.
IMG_4192rs by heatherdrive.
IMG_4198rs by heatherdrive.
I've noticed that Hunter is doing this new thing now... When I go in for kisses on his little cheeks or lips, he opens his mouth wide and slobbers on me. Sometimes, he even grabs my face with both of his hands and pulls/holds my face to him. It's hilarious, and I love it. It's almost like he's kissing back. In this pic, you can't see, but he's got his mouth open and is returning my affection by coating my cheek in his drool. :)
IMG_4262rs by heatherdrive.
Dad and the kids
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Hunter was holding himself up, in a standing position, using the coffee table. Maybe my "baby development" memory is failing me, but he seems young to be doing this. Strong little fella.
IMG_4229rs by heatherdrive.
My dad brought Hunter this little toy, which is essentially an alligator car thingy. You push the button down on the top and it rolls itself across the floor. Dad was repeatedly pushing it so it'd scoot back and forth, and Hunter was LOVING it. He was completely fascinated by it, and then he started giggling at it. My dad had never heard him laugh like that in person (he's seen video), so it was great. Plus it never gets old for any of us to see, either. We were all cracking up at this little guy and his belly laughs!
IMG_4238rs by heatherdrive.
Just goes to show that it is the little things... he loves it!
IMG_4257rs by heatherdrive.
Dad and the boys...

It's hard to believe that my dad's visit is over already. How come the good weekends always go by so fast? I'm hoping he'll be back up to visit in early spring, but if not, I'd imagine he'll be back for Hunter's first birthday. But gahhhh I don't even want to think about that yet. It's hard enough to come to terms with the fact that he's almost six months old already!

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