Tuesday, May 17, 2005

In mourning

This is a sad day indeed. Tomorrow night at 12:01 millions of viewers across the globe will cheer as the opening frame of Star Wars: Revenge of the Sith blazes across the screen. The unforgettable sounds of John William's orchestration announcing the arrival of the final installment of one of the greatest sagas ever told. And I won't be there. I purchased 3 tickets to the midnight screening of the movie to take Caleb and Rachel with me. And of course, things have not worked out according to plan. Andy left this morning for Madison for the week, and I will be home alone with the kids for the week. Obviously I can't sneak out for a late night movie viewing. The entire problem is that Zander really doesn't quite sleep through the night. He wakes up and wants Mommy. So I pull him into bed with me and we fall back asleep. He doesn't always stay there. At some point I scoop him up and drop him back in his bed. But there is no substitution for Mommy during the night. So I will be giving my tickets to Rachel and Caleb, and I will tell them to take Jake with them, and have a good time- but I don't want to hear about it.

Andy is so going to owe me a movie date. The annoying part is that it will take us forever to get around to actually arranging child care and going to see the movie. I told Andy his work actually owes me the $$ I spent on the tickets. Ah well, the Sith will be Revenging for some time I'm sure. I'll get to see it eventually, and I guess if I wait longer, than it will just take me closer to the next movie we are going to go see. Since we only get out to a movie once or twice a year- that's a big deal. I think in the last 3 years, the only movies we have seen out has been LOTR. On December 9th The Lion, The Witch, and The Wardrobe comes out- and that one Andy has already told me he is taking me to that one. So that's okay.

Have fun at the movie guys. I'm sorry I have to miss opening night. There will never be another night like this. This is the viewing the die-hards go to. Everyone dresses up, and I bet there will be stormtroopers there. Maybe even an Imperial Guard or two. If there is a Vader there I will be terribly sad...

Friday, May 13, 2005

Fudge, fudge, and more fudge

Okay, this one is soooo good. I am not a huge maple fan either, and it is really good. If you left out the maple you would have a really nice brown sugar fudge. I am contemplating toasting the walnuts next time to add a depth of flavor- but these are so good I made two batches right away. And soooo easy. And did I mention- they are really good? =)

I used an 8 x 8 pan and they were perfect. Perfect thickness. They are the perfect balance of a creamy fudge and a crumbly fudge. Mmmm. (Now I have to go have a piece!)

* Exported from MasterCook *

Perfect Maple Walnut Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups packed brown sugar
5 oz evaporated milk
1/2 pound butter
2 cups powdered sugar
1 cup walnuts
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring

Butter a 9x13-inch pan and set aside. (9x13 will produce very thin fudge. use a smaller pan if you like thicker pieces.) lining the pan with foil or paper and buttering that makes cutting and removing much easier.

n a medium saucepan, combine sugar, butter and milk. Bring to a boil over medium heat. Reduce heat very slightly and boil 10 minutes while stirring constantly. No longer! (I didn't stir constantly. I was fairly good about it, but I left it every now and then and that turned out to be ok.)

Remove from heat and add powdered sugar, vanilla and maple flavoring. Mix thoroughly with hand mixer on medium until thick and glossy - just a couple of minutes. Fold in walnuts and pour in prepared pan.

Note: This recipe also doubles easily. For thicker fudge double and still use the one pan.

"Shared by Valchemist on CLBB"
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Thursday, May 12, 2005

My next great adventure

So my next kitchen adventure is going to be fudge. I love fudge- who doesn't. So my next big project is going to be the art of fudge. This last year I really think that I mastered my truffles, so I'd like to master fudge- and maybe in the future you may be the recipient of a beautiful gift box of Erika's Edibles or Edibles by Erika- I haven't decided. Do you prefer one over the other?

Anyway, I wanted to share this recipe I found for pumpkin fudge. It sounds incredible- but I admit I haven't tried it yet. I plan to soon- but I've been a little lazy lately, and need to restock my pantry before I can really start "fudging around". But I will do it soon.

* Exported from MasterCook *


Recipe By :Gourmet
October 1991

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sugar
1 cup milk
3 tablespoons light corn syrup
1 cup fresh pumpkin puree or canned pumpkin puree
3 tablespoons unsalted butter -- cut into bits
1 teaspoon vanilla
2 cups chopped walnuts

In a 4-quart heavy saucepan combine the sugar, the milk, the corn syrup, the pumpkin puree, and a pinch of salt, cook the mixture over moderate heat, stirring, until the sugar is dissolved, and cook it, undisturbed, until a candy thermometer registers 238°F. Remove the pan from the heat, add the butter (do not stir it into the mixture), and let the mixture cool until it is 140°F. Stir in the vanilla and the walnuts, beat the mixture with a wooden spoon for 30 seconds to 1 minute, or until it begins to lose its gloss, and pour it immediately into a buttered 9-inch-square pan. Let the fudge cool until it begins to harden, cut it into squares, and let it cool completely. The fudge keeps, stored between sheets of wax paper in an airtight container, in a cool place for 2 weeks.

Makes about 2 pounds.

"shared by lorilei on CLBB"
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Tuesday, May 10, 2005

Let's Have A Greek Night!

For Mother's Day this year Andy made me my favorite meal. Mmmm. He made a fabulous Greek marinated pork roast on the grill, a greek salad, adn some roasted red pepper hummus. Mmmm. I was in heaven. The only thing missing was the Greek style yogurt with figs and honey. (Which I cannot find Greek yogurt around here). So here is my marinade for pork kabobs, and they go well with Tzatziki- a cucumber dressing. Even better if you slide them onto pita bread with some lettuve and tomatoes. Might be leftover night tonight.

My only note here is that I only use 2 Tablespoons of olive oil and the juice and zest of one whole lemon. Everything else stays as written. If you use a whole roast- just give it plenty of time to marinate. Overnight works best. This can be oven roasted or grilled- although grilled really is the best application here.

* Exported from MasterCook *

Pork Kabobs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vegetable oil
1/4 cup onion -- chopped
3 tablespoons lemon juice
1 tablespoon parsley -- chopped
1 clove garlic -- minced
1/2 teaspoon salt
1/2 teaspoon dried marjoram
1/8 teaspoon pepper
2 pounds pork -- cubed

Combine, marinate, and refridgerate for several hours, turning occassionally.

Drain pork. Thread on skewers, leaving a small space inbetween cubes. Grill for 8 to 10 minutes, turning frequently.

Serve with pita bread, tomatoes, cucumbers, and onions.

Serve with Cucumber Yogurt Sauce.

* Exported from MasterCook *

Cucumber Yogurt Sauce

Categories : Sauces & Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces plain yogurt
1/2 cup cucumber -- chopped
1 tablespoon onion -- chopped
1 tablespoon parsley -- chopped
1 teaspoon lemon juice
1/8 teaspoon garlic salt

Combine, chill until ready to serve.

NOTES : Do not use fat free plain yogurt.

Wednesday, May 4, 2005

So how do I post a comment?

I thought today I would give a bit of a tutorial. I know there are several people who are reading this blog- and not commenting. And I thought, maybe that's because some of you are new to blog land and don't know how. So I thought I'd help you out. At the bottom of every post I make, there is a little blurb in the bottom right corner that says "0 comments" or "2 comments" etc. Click on the word comments, and it will take you to a control panel where you can leave a comment about that post. It's up to you whether you want to create an identity to sign in with- or just leave an annonymous comment. Either way- it would be nice to hear from you! I will try to be back ;ater with a recipe to share. Today I am thinking Manicotti or Stuffed Shells, or something Italian. We'll see.

Monday, May 2, 2005


I took my baby girl to school today. It was only screening- but still. I am sooo not happy with our school district's decision to offer only all day kindergarten. I could take Abigail 20 minutes away to Freedom- they still offer half day. But then we'd have to drive back and forth. I guess thinking about it, it would be totally selfish on my part. I'm sure she will do fine, and will love school completely. I have decided to send her to summer school to get used to the process. It is offered for three weeks at the end of June- and it's just a few hours long. So that will kind of warm her up to the idea of school. Of course she passed the screening with flying colors- she even gave the teacher a hug before leaving. I just can't believe it is here already. Although- I AM looking forward to school shopping. Yippee! Children's Place and GAPKids here I come! (Andy better keep up the long hours- my girl is going to school in style!) While I am looking forward to spending some one on one time with Zander- I am such a reluctant Mommy. And I really think that if I had proof that homeschooling worked- I would consider it. But I have yet to see such an example. Plus I am such a procrastinator. So I will do my duty and send my precious princess to school. *sigh*. It is a sad day indeed.