Wednesday, June 29, 2011
Tuesday, June 28, 2011
Monday, June 27, 2011
Friday, June 24, 2011
We had a great time, eating, laughing and of course talking! Melissa is one of the sweetest and most honest people you will ever meet - and she makes the best chicken pot pie EVER. I met her through MOPS and then we started going to the same playgroup. We have a lot in common and became fast friends. She has been such a great friend and I am going to miss her and her family so much!!
Thursday, June 23, 2011
Wednesday, June 22, 2011
Tuesday, June 21, 2011
Monday, June 20, 2011
Sunday, June 19, 2011
Thursday, June 16, 2011
Who are you voting for?
Wednesday, June 15, 2011
Tuesday, June 14, 2011
Monday, June 13, 2011
This boy LOVES the water! I forgot both my and Brody's swimsuits so we stood on the sidelines and took pictures!
Brayden, Stella, Cilla and Brody playing with their dads:
Cilla kept playing with the watering can; it was so cute! I think she thought the concrete looked a little dry!
Friday, June 10, 2011
Thursday, June 9, 2011
2 lb flank steak, sliced 1/4" strips, against the grain
2 T veg oil
1 yellow onion, sliced
1 package Udon noodles (the dry kind)
For marinade and sauce - I did this in two separate bowls. The ingredients listed below are for 1 bowl - so you will need DOUBLE what is listed. One bowl will be to marinade the meat in, the other will be used for the sauce.
1/2 cup low sodium soy sauce
2 T brown sugar
2 T corn starch
1 t red pepper flakes
1 t ginger powder
3 garlic cloves
1 T sriacha (hot chili sauce)
Mix marinade ingredients and toss beef to coat. Let marinade for 2 hours.
Mix sauce ingredients and set aside.
Heat oil in skill over medium high. Cook onions until just
beginning to soften, about 4-5 minutes and remove them to a plate. In batches, cook the meat adding additional oil if needed. Make sure to distribute the meat evening in one layer. Cook about 1 minute per side.
Once all the meat is cooked, add meat and onions back to the skillet – turned down to low. Add the sauce. Let cook until thickened.
Meanwhile, cook Udon noodles according to package directions. Once cooked, add to stir fry. Toss to combine. Serve hot.
Wednesday, June 8, 2011
Tuesday, June 7, 2011
Monday, June 6, 2011
Ina Garten's Red Velvet Cupcakes:
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1 tablespoon liquid red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 extra-large eggs, at room temperature
- Red Velvet Frosting, recipe follows
Preheat the oven to 350 degrees F. Line muffin tins with paper liners.
In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In a large measuring cup, combine the buttermilk, food coloring, vinegar, and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 1 minute, until light. Add the eggs, one at a time, and beat until combined. With the mixer on low speed, add the dry ingredients and the wet ingredients alternately in 3 parts, beginning and ending with the dry ingredients, and mix until combined. Stir with a rubber spatula to be sure the batter is mixed.
Scoop the batter into the muffin cups with a 2 1/4-inch ice cream scoop or large spoon. Bake for 25 to 30 minutes, until a toothpick inserted in the centers comes out clean. Cool completely in the pans and frost the cupcakes with Red Velvet Frosting.
Red Velvet Frosting:
- 8 ounces cream cheese, at room temperature
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3 1/2 cups sifted confectioners' sugar (3/4 pound)
Place the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed just until combined. Don't whip! Add the sugar and mix until smooth.
Saturday, June 4, 2011
We are now hooked and can't wait for next Saturday! There's a bigger market about 25 minutes or so from us that we might go checkout soon too!