3.08.2010

This Week Last Year: March 7, 2009

I started this two nights ago, but was toooooo tired after creating an ice skating cake for a client, so now I'm catching up! In fact, blogging has been kind of scarce this week. Very busy with my regular life now that I'm no longer recuperating from surgery!

I returned to driving this week, since my Mom went back home, and have been running errands all over the place. Buying groceries, post office runs, trips to the bank, hair appointments, Girl Scout meetings, volunteering at school and other things that I didn't get to do as much of in February.

A year ago, Saturday the 7th of March, was the beginning of Spring Break week for us. We were in an even more festive mood due to my birthday being the next day and the Jewish holiday of Purim two days after that, which the girls always celebrated at their pre-school. So we got in the celebratory mood by making Hamantaschen cookies for Purim! I already posted a recipe on Sweetest Whimsy's Sweet Spot blog as well as photos, but wanted to remember the evening once more:


LAYOUT CREDITS:
Layout scraplifted from 'Bubbles in the Backyard' by Laurel Lakey on Scrap Girls.
Paper: Scrap Girls 'Sugar Baby' by Brandy Murry.
Embellishments: Scrap Girls 'Sugar Baby' by Brandy Murry, Peppermint Creative 'Hannukah Funnukah'.
Fonts: CK Journaling by Porch Swing Publishing, Inc.

3.03.2010

Stuff We Like: Eggs Benedict


Today was a busy, busy, busy day, and therefore, I'm half-asleep and it's only midnight! My Mom went home over the weekend, and I've been back to my 'regularly scheduled program' since Monday. The break was nice while it lasted, although a tad bit boring, and real life is hitting me harder than usual this week.

I've been online shopping since my surgery from the confines of my couch and bed, so believe it or not, I'm kind of 'shopped out' right now. Today is usually my chance to prattle on about retail love, but I'm not feeling it. No love. hahaha

Anyway, Thalia discovered something she loves, loves, loves this past weekend when we were in Dallas. And if you know Thalia, if she's enamored of anything, it probably has something to do with food! (This is the girl who admits that her favorite part of her school day is lunch.) Thalia loves Eggs Benedict!

I can't remember the first time I tasted Eggs Benedict, but I know for sure I was an adult when I did. Thalia ordered off the adult menu the other day at a brunch shower at Breadwinners for my godsister Ruby, hosted by me and her sister. When she asked me what it was, I said, "Well, it has two eggs, sunny side up, bread, ham and a really yummy buttery sauce." Her eyes and her mouth said "Yum! I'll have that."

And have it she did. She devoured it. She even used her home fries to sop up every last bit of the hollandaise sauce left on her plate. Wow.

Eggs Benedict is one of those things that I always try to order if I'm at brunch, because it's just too much trouble to make it at home. I have made a fairly ok hollandaise sauce from a mix at home, and my kids have eaten it, so Thalia was slightly familiar with the taste of it already. But it's a sybaritic pleasure to have Eggs Benedict, in any and all of its many variations, made just for you. (My personal favorite is the Beef Tenderloin Benedict at Chez Zee in Austin.)

I'm really happy that my oldest child has a taste for the good stuff at an early age. The funny thing was, we ate out again the next day for brunch, and guess what she wanted to order?!

Pic from Google Images

3.01.2010

FoodieLicious: Lasagna Soup

Today's recipe is what our family ate for dinner tonight! I loved this soup that my friend Amy made for us almost exactly a year ago when we visited her, asked for the recipe and have made it many, many times since then. It's a Paula Deen soup based on the yummy flavors of lasagna, and is just as much a comfort food as it's original counterpart. In the past twelve months, I've "made it my own" by adding my favorite vegetables and additional flavors. Some of the changes to the recipe were made by Amy, so she gets credit for tweaking as well. As is, the recipe is great, and with additions, the recipe is awesome!

Original Recipe: Paula Deen's Tastes Like Lasagna Soup
(from Food Network via my friend Amy)

Ingredients
1 pound ground chuck
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon thyme
1 tablespoon firmly packed brown sugar
1 (32-ounce) box chicken broth
2 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups broken lasagna noodles
1 (5-ounce) package grated Parmesan cheese
2 cups shredded mozzarella cheese

Directions
In a large Dutch oven, combine ground chuck, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in thyme, brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes.

Add noodles, and simmer until noodles are tender.

Stir in Parmesan cheese.

Preheat broiler. Ladle soup into 8 to 10 ovenproof bowls. Evenly sprinkle with mozzarella cheese. Broil soups, 6-inches from heat, 3 to 4 minutes, until cheese is browned and bubbly. Serve immediately.


My Notes: I have used ground beef, ground turkey and today, frozen pre-cooked meatballs cut into quarters. I have added yellow squash, mushrooms and spinach, which are all vegetables that have gone into my regular lasagna recipes. I have also used wide egg noodles, about half a package, instead of crumbled lasagna noodles. I think Paula would approve of the changes. Delish!

Pic from Paula Deen's website