Add More Chocolate

Christmas Dinner–Just in Case

2011-12-20T08:46:00.001-06:00

With Jaimee’s due date just days away, I thought an early Christmas dinner might not be a bad idea! This menu gave me a chance to try out several new recipes, all of which I can attest are easy to do after spending the day in line at the post office and grocery store. Enjoy!

Menu: Salmon with Cider Sauce, Butternut Squash Bake, Sauteed Spinach, Grand Marnier Cake with Chocolate Glaze.

(Note – I’m going to make an effort – gulp! – to use this space to keep track of recipes that work. I’m not a food photographer by any means; I’m a teacher. I can’t promise gorgeous pics, but I’ll do my best to explain things clearly. If you have questions just holler.)

Simple Salmon with Cider Sauce

1 salmon filet, fresh, figure about 1/2 lb. per adult serving

Seasoning, your choice. I like Paul Prudhomme’s Magic Salmon Seasoning (grocery store) or Williams Sonoma Potlatch Seasoning

Olive Oil

Flour

Directions: Line a baking sheet with foil and spray with Pam. Place the salmon, skin side down, and drizzle with olive oil. Sprinkle with seasoning. Dust with flour. Cook under preheated broiler, close to the element, until done on the inside (some like it more rare – your preference) and crusty on top. Should take around 10 minutes or so at the most. Serve with Cider Sauce.

Cider Sauce (can make ahead and warm later)

1 can frozen apple juice concentrate

3 large or 4 small shallots, sliced

2 T. whole black peppercorns

Directions: Boil the ingredients together until sauce is reduced by 1/2. You’ll have about a cup or so of liquid. Drain. Serve warm drizzled on top of salmon.

Butternut Squash Bake

(This is a nice change from the super-sweeet “It’s really a dessert” squash recipes that are common this time of year.)

2 small or 1 large butternut squash. Use a potato peeler to peel the skin off. Cut off the bottom rounded part and cut in half. Use the peeler to scoop out the seeds. Using a large chef’s knife slice the whole thing into 1/4” slices.

4 T. butter for sautéing squash

salt, pepper, freshly grated nutmeg

1 c. heavy cream mixed with 1/3 c. sherry

1/2 c. chopped pecans

1/2 c. Panko bread crumbs

2 T. butter for sautéing bread crumbs

Directions: In a large skillet melt 4 T. butter and sauté slices until brown, about 7-8 minutes. Season with salt, pepper, and a little grated nutmeg. Place half of slices in a buttered casserole dish (I actually used a deep dish pie plate. It was red. I love red.) Top with 1/2 of cream-sherry mixture. Repeat.

In the skillet where you sautéed the squash, melt the remaining butter and toast the pecans for just a minute. Mix in the bread crumbs. Sprinkle topping over squash. Bake at 350 for 30 minutes.

Technorati Tags: Menu,mains,salmon,sides,squash,recipe

Not Just Any Ice Cream Sundae

2011-10-29T14:14:00.001-05:00

If you’re going to serve your guests, gasp!, ice cream when the first cold snap hits, it better be worth it! Trust me, this is not a picnic-summertime-all-American frozen treat. Tiramisu Sundaes lift dessert to another level altogether. (Trivia: Did you know that “tiramisu” literally means “lift me up”?)

Did I mention that this dessert requires no advance prep and can be put together while your guests are vegging on the couch watching the last game of the world series? Hey, the name may be Italian, but we do love our Texas baseball over here!

As much as I love cooking and baking, I also realize there are times when time is short and you need to be able to throw something truly scrumptious* together. Last minute should NOT mean second rate. By using the best possible ingredients and having fun with the presentation, you won’t need to apologize for a thing.

These have all the ingredients of traditional tiramisu: coffee, marsala, chocolate, mascarpone, and ladyfingers.

Tiramisu Sundaes

Coffee Ice Cream

Butter Pecan Ice Cream (You could also use an almond brickle flavor.)

1 container mascarpone cheese, mixed with 2 T. powdered sugar and beaten into 1 c. heavy cream, whipped. If mixture seems too thick, add more cream.

1/2 c. caramel sauce (I used Hershey’s) mixed with 2 T. Marsala , brushed onto cut sides of ladyfingers.

Dark chocolate shavings (I buy a block of Callebaut and keep it handy)

To assemble: I used straight sided mason jars, inspired by Jeni’s Ice Cream in Nashville. The sundaes are pretty to look at and the jars keep the layers together beautifully. Layer 1 ladyfinger (both halves) in the bottom, topped with 1 scoop coffee ice cream, and a layer of whipped cream. Repeat the layers with the other flavor of ice cream and top with chocolate shavings.

Enjoy!

*Points to you if you can figure out which movie this comes from.

Jeni Knows Beans About Ice Cream

2011-09-03T18:02:00.001-05:00

Happy Birthday to Me! Thanks Mom for the amazon.com gift card and thanks girls for pointing out that Jeni Britton Bauer has a cookbook full of her splendid ice cream recipes. (Those of you who were with us last summer for Kristin’s grad party know all about our love of ice cream and my…ahem…overestimation of the amount we would need. Let’s just say our church was very, very happy to partake of the leftovers.) But that is Amy’s and this is Jeni’s and boy are we in love!

When visiting our favorite Nashvillians, we do love to find the local hot spots and this summer was no different. We gladly stood in a long line with the other friendly folks and waited for our turn to order Roasted Cherries w/ Goat Cheese, Ugandan Vanilla, Brambleberry Crisp, & Buckeye State. Well worth the wait!

So where is the recipe? Well sweet readers, I’m not going to give you one this time. Instead I’ll give you a few previews and encourage you that for the same price of 1 pint bought locally (Hubbell & Hudson, $12.99) you can buy the book and reach ice cream nirvana for yourself. It’s really that good. No, make that incredible!

What I’ve learned from Jeni-My-Mentor:

Ice, therefore water, is the enemy. Cook the milk and cream down to eliminate the excess. Use a little cornstarch and corn (or tapioca) syrup for their thickening and sweetening properties that don’t add water. Don’t mix fruits directly into the ice cream (hello frozen ice chunks) but reduce them to a concentrated syrup that can be layered with the ice cream before the final freeze.

Flavor is key. Use the very best ingredients and don’t muddy them up with unnecessary things. Like eggs. That’s right, you will have an incredibly smooth, thick frozen dessert but no eggs needed. My vanilla beans weren’t from Uganda but I do believe they were from Madagascar. Use the good stuff and you won’t be sorry!

Equipment: A Cuisinart countertop ice cream maker, the kind with the insert you keep in the freezer, is what you need to get. It takes less than 10 minutes to make the base, 30 to quick chill in an ice bath, 30 to freeze, and then 4 hours to finish in the deep freeze.

Dairy Specs: Organic whole milk, organic cream cheese (helps bind and thicken – you only use 3T. so no worries about this tasting like frozen cheesecake. Organic is milder tasting.), and heavy cream.

Chocolate: Oh yes you knew we would get here sooner or later didn’t you? Jeni includes plenty of sauces and toppings in her cookbook and yesterday we made our very own Bombe Shell topping. Melt chocolate with the secret ingredient (coconut oil), layer in with the vanilla bean base, and you have pieces of dark chocolate that will melt in your mouth.

Don’t let the crazy flavors scare you off. If Cardamom Lime or Black Raspberry Sweet Corn sound a little odd, wake up your tastebuds with some Dark Chocolate, Coffee, Vanilla, or Roasted Strawberry. Have fun!

(*Yes, I bought some cardboard freezer containers and let my artist-in-residence have fun with the labeling.)

Texas Forever: FNL Top Ten

2011-08-04T09:59:00.001-05:00

I’m not a TV person. My 10 second attention span is legend in our house. So what on earth would compel me to stay seated for not one, but 5, seasons’ worth of shows? Something sure struck a chord because my girls & I, both here and in TN found ourselves hooked. We finished the final episode last weekend and, because I process things by writing and talking about them, these are the thoughts that wouldn’t go away.

The show isn’t perfect but it does, in the words of Coach Taylor ,“a damn fine job” of portraying some powerful truths. In case you thought this was just about football, think again. In case you ever played on the field, cheered for the team, or marched in the band – you’ll enjoy this all the more. (Disclaimer: Use your judgment. There is plenty to talk about, especially with older kids, but every family is different. You know your comfort zone when it comes to certain hot topics.)

1. Place. Filmed in Austin, the show has this state nailed down. Whether it’s churches with messages out front, the local BBQ joint & ice cream hangout, or the wide sweeping hill country sunsets, there is a sense of community here that goes beyond the game of football.

2. Practice. You don’t make progress unless you are willing to work hard and sweat. Some might have more gifts than others, but persistence pays off. Thank you writers for showing kids who thrive in a disciplined environment and are grateful for it. Thank you for showing adults who care enough to require respect.

3. Leadership. Some did it right and some didn’t. The best built honor into those they led. An inescapable fact: boys need fathers and those that aren’t fortunate enough to have them need a father-figure to fill that void. Leaders sometimes make the hard choices that may not be understood right then. One of the most touching scenes involved a forfeit. Coach couldn’t let his team continue to be beaten, bruised, and bloodied. In a seemingly odd juxtaposition of music, Sufjan Stevens’ “Come Thou Fount” played in the background. Was the forfeit a blessing? Yes it was. Perfect choice.

4. Work. There is virtue in a job well done and FNL never backed off from showing folks working hard. On the field, in a store, behind a counter. Nurses, policemen, farmers, and mechanics. Parents come home late and they’re tired. Students have to study. Some of the best interaction happens while people are working, proving that this is a fundamental part of our lives – not something to escape from. (Some might argue that watching a tv series is doing just that; the irony is not lost on me.)

5. Commitment. The best coaches, teachers, counselors know that you can’t just impart information, you have to know the ones in your care and be willing to go the extra mile with and for them. You don’t clock out at 5:00. In the words of the inimitable Buddy G, “You can’t fake boosterism.”

6. Decisions. Choices have consequences and, for the most part, the characters reaped them. Some showed the long hard climb back from the depths of addiction and others showed the shame and loss of reputation that comes from taking the easy way out. In most cases it wasn’t the end however. The nice thing about a 5 season series is that if a character ends up in the gutter, he doesn’t have to stay there. Someone called TV “The American Dickens” and in this case I agree. Continuity provides room for redemption.

7. Sacrifice. Loving someone means dying to yourself. Demonstrated over and over.

8. Marriage. It’s the small things that carry the day. Don’t grow weary in well-doing.

9. Faith. People attend church. They pray. They acknowledge that they are part of something bigger than themselves. For mainstream TV to portray Christianity as something other than purely a caricature is unusual and welcomed.

10. Home. In a workshop recently, I listened to an esteemed college professor explain that “there is really only one story.” You leave home, you struggle to return home, and you do. It may not be the same as when you left, but if there is going to be a satisfying ending – you find your way home. Eric & Tami move to a new one, Matt & Julie begin one, Tim & Billy build one, and Luke ships off to protect them all.

Ending this post with a very full heart,

Renee

Welcome Home Cookies

2011-07-18T08:50:00.001-05:00

I offered one of these to Jaimee last night, and “chocolate cherry cookie” came out “chookie.” Rich, chewy, zingy from the dried cherries, and crunchy from the toasted pecans – these have a hint of coffee flavor as well.

Thanks to The Pastry Queen and her amazing cookbook, these Café Chocolate-Cherry Bites were the perfect welcome home for Kevin, my coffee-loving son who is here for a few days.

I’ve checked out all 3 of Rebecca Rather’s cookbooks from the library and so far every recipe has been a winner. She’s a Texas gal who owns her own bakery in Fredericksburg (Road trip anyone???) and certainly deserves her title. The Pastry Queen, Pastry Queen Parties, and The Pastry Queen Christmas will be keeping me busy for quite a while!

What this recipe teaches: Toasted = terrific! Pecans (and any other nuts) always taste much better if you toast them before adding to the dough. It’s an extra step that doesn’t take much time but pays off. Toast before chopping and there is less chance of burning.

1 c. pecans

2 sticks unsalted butter (room temp)

1 1/4 c. light brown sugar

2 large eggs

1 T. instant espresso powder

1 T. boiling water

1 T. vanilla extract

1 1/4 c. flour

1/4 c. cocoa powder

1 t. baking powder

1/4 t. salt

1 c. bittersweet chocolate chips (I used Nestle’s Dark Chocolate Chips)

1 1/2 c. dried cherries (These are pricey. I used a package from HEB. It was probably slightly over a cup but I didn’t bother with buying a second package.)

Preheat oven to 350. Arrange the pecans on a baking sheet and toast for 7-9 minutes until golden brown and aromatic. Cool then coarsely chop.

Line baking sheets with parchment paper or silicon mats.

In a mixer, beat the butter and sugar until fluffy. Add the eggs and beat on medium speed. In a small bowl, stir the espresso powder into boiling water until dissolved.

Add espresso and vanilla to the batter and beat for 30 seconds. Add the dry ingredients all at once and mix until just incorporated. Add the nuts, chips, and cherries. The dough will be softer and wetter than average cookie dough.

Using a scoop, drop the dough on the prepared sheets and bake for around 10 minutes, until the cookies have spread and the dough looks the same in the center and on the edges (that is, not raw in the middle). Cool on baking sheets for 10 minutes then transfer to wire racks.

Trip Report #4: Get Your Goat

2011-07-02T14:55:00.001-05:00

The only thing more fun than discovering new taste treats at a restaurant is finding a way to recreate them at home. Mission accomplished! The Hotel Contessa is one of the Riverwalk’s most wonderful hotels and the restaurant, Las Ramblas, makes a yummy cheesecake out of…goat cheese! Topped with a sweet caramel Cajeta, it has a little tang, a little something extra to set it apart from regular cheesecakes. I would have included a picture, but the family was all over this last night. Only the crumbs remain.

How about a quick ingredient lesson?

Cajeta, or leche quemada, is made by simmering goat’s milk and sugar. If you do the same thing with cow’s milk you end up with dulce de leche. Cajeta has that characteristic tang that makes the flavor a little more complex than just overwhelmingly sweet. I bought this from HEB and used it straight out of the jar. Great topping for cheesecake and whatever else you’d like to sweeten up.

Goat Cheese Cheesecake

Crust:

2 c. graham cracker crumbs

1/3 c. sugar

6 T. melted butter

Combine and line the bottom and sides of a 9” springform pan. Hint: Use a straight sided beverage glass to smooth the crumbs into the bottom of the pan where it meets the sides. This makes for a nice and even crust, which in turn makes for prettier slices.

Cheesecake:

16 oz. cream cheese, softened

12 oz. goat cheese (do NOT buy anything flavored with basil, sun dried tomatoes, or habanero peppers. Please.)

12 oz. sour cream

4 eggs

1 c. sugar

2 t. vanilla extract

Blend the softened cheeses in a mixer. Add the sour cream and eggs. Blend until smooth. Add the sugar and vanilla.

Bake at 350 for 60 minutes. You will have much better results if you put your springform pan, lined with foil, into a roasting pan and pour boiling water halfway up the sides. A water bath keeps the cheesecake from over baking and cracking.

Cool on the counter then refrigerate at least 6 hours. Drizzle with Cajeta before serving.

Trip Report #3: Flour Power

2011-06-29T21:44:00.001-05:00

We didn’t plan this, but somehow we managed to fit in some wild “flours” at almost every stop.

1. The Creekhaven Inn in Wimberley is situated on Mill Race Ln. Know what a “mill race” is? It’s a specially dug trench for allowing water to flow downhill, enough to power the mill wheel. This particular one is a state historical landmark dating back to the early 1850’s when the town was named Winter’s Mill. Beautiful spot for walking and exploring. Plenty of deer to keep you company!

2. In San Antonio we visited the historic Guenther House, owned by the founders of Pioneer Flour Mills. The tour is free, there’s a cute little gift shop, and there’s even a restaurant if you’ve worked up an appetite. While you’re there, be sure to take a drive around the historic King William neighborhood, if you’re hooked on houses that is.

3. Mission San Jose in San Antonio contains a replica of a working grist mill. More wheels, more water, more wheat. Fascinating history lesson!

4. Guess where we ate lunch one day? The Gristmill in Gruene!

Up Next: Get Your Goat

Trip Report #2: Wild About Texas

2011-06-28T12:52:00.001-05:00

More fun in the Hill Country.

You’ve heard of The Horse Whisperer? What about The Boot Whisperer? That’s right, step into The Wild West Store in downtown Wimberley and the owner will “read” your feet. With nary a measuring device in sight, she will bring several pairs of boots that fit both your feet and your budget. Her collection is vintage, funky, and made the way boots should be. The leather is broken in and buttery soft. (Note to self: One day I will own a pair of Lucchese boots. One day.)

Is everything bigger in Texas? The outlet malls sure are! You could spend a week here but, hey, I know my husband’s limits so we made a quick trip for just essentials: Disney Store (1 princess dress for the grand-princess), Pottery Barn (if 400 count sheets are your thing), and Crate and Barrel (just because).

Lunch? Chicken Fried Steak of course. Best to enjoy this while sitting outside in the shade, watching folks tube down the Guadalupe River. Willie & Waylon in the background and the state’s oldest dancehall right next door.

Up Next: Flour Power

Trip Report #1: La Bella Vita

2011-06-27T14:52:00.000-05:00

Our Hill Country vacation felt like a little bit of Italy – right here in the Lone Star State.

The Creekhaven Inn’s Treehouse Suite featured an Italian themed, painted cupola surrounding a luxurious spa tub. (Who needs Calgon?!)

For a fun afternoon, we took a tour of the Bella Vista Olive farm and tasted the locally grown oil. The lime infused version found its way home with us, along with a bar of pear scented Castilian soap.

For a different kind of tasting? The Duchman Winery is down the road in Driftwood. And right next door…

We saved room for dinner….and dessert. The Mandola family’s Trattoria Lisina reminds us why this family = Italian cooking. Osso Bucco, Prosciutto, Espresso Afogato. I’m just gonna say it…Mamma Mia!

Up next: Wild About Texas

Just Peachy

2011-06-18T22:12:00.001-05:00

Just pulled this little beauty out of the oven, baked especially for Father’s Day/Kyle’s birthday tomorrow. (If I can’t keep the hungry sisters away, there may not be any left by lunchtime!) How to make homemade cobbler even better? Even ones baked the night before? Amy’s ice cream of course! Oh yes, we are still working on the graduation-party ice cream.

I confess to making this recipe with canned peaches, and it does work…. but really. It’s not so hard to peel a few now is it? You can do it!

Texas Peach Cobbler

10-12 ripe peaches

1/4 c. sugar

1/2 t. powdered ginger

1 t. cinnamon

1 t. vanilla

1 T. fresh lemon juice

Mix above ingredients in a bowl and set aside. It’s a pretty juicy mixture but that’s what you want in a cobbler! Meanwhile, preheat your oven to 350. Get out a 9x13 casserole dish and melt into it:

1 stick butter

Make your batter out of these ingredients:

1 1/4 c. flour

1 c. sugar

1 c. milk

pinch salt

2 t. baking powder

Pour the batter over the melted butter. Don’t stir! This is what makes the crispy edges. Pour the peaches and juice over this. Bake for 45 minutes.

Happy Father’s Day everyone! May you be blessed with a hug, a phone call, or a precious memory of your dad.

-Renee

Truffle Salt & Possums

2011-06-14T08:38:00.001-05:00

A possum is roaming my suburban neighborhood. Last night I traded recipes with my neighbor as a joke, then felt the need to redeem myself by posting what we actually ate for dinner.

Granny Clampett can have her country critters – this meal was a summertime winner!

Cedar Plank Salmon

We found the planks on sale at the Williams Sonoma Outlet Mall (now there’s a subject for another post!) in San Marcos. Recommended by my friend Suzanne, who isn’t called “Southern Inspiration” for nothing, we also grabbed the Potlatch Seasoning.

Method: Soak the plank for 2 hours in water. Season the salmon filet. Preheat the grill and place the wet board on there until it begins to smoke. Put the fish on the plank (skin side down), close the lid for 8 minutes, and that’s all folks! My friend Bet gets her cedar from a lumberyard and has them cut it to fit her grill. Brilliant (and cheaper!).

While the fish is cooking, wash and trim a bunch of asparagus. (I’m not using the word as slang – I literally mean one of those little rubber band wrapped bunches). Place in a nonstick skillet with 2 or 3 T. water. Cover and steam until bright green. Drain any remaining water and add some butter. Finish by topping with a sprinkle of truffle salt.

Ahhh….the truffle salt. What does it taste like? It’s earthy, mushroomy, dark, and deep. (I’m starting to feel a need to quote Robert Frost. Must refrain.)

I found it at HEB for around $11/bottle and it has lasted a long time. You don’t need much!

Poems: For Tax Time

2011-04-07T21:30:00.001-05:00

I’m convinced that no matter what kind of day you’ve had, there is a poem that goes along with it. Some younger folks probably feel the same way about song lyrics (but since I rarely understand or even recognize those) I’ll stick with something more comfortable. Poetry. In honor of National Poetry Month, I’ll be sharing some favorites.

April 15th is just around the corner and there has been much crunching of numbers here at the MathMansion. Mr. M. has done more than his fair share, for which I’m grateful. Me and numbers….well…. I’d rather read a poem about them than solve an equation with them any day!

Numbers

I like the generosity of numbers.
The way, for example,
they are willing to count
anything or anyone:
two pickles, one door to the room,
eight dancers dressed as swans.

I like the domesticity of addition--
add two cups of milk and stir--
the sense of plenty: six plums
on the ground, three more
falling from the tree.

And multiplication's school
of fish times fish,
whose silver bodies breed
beneath the shadow
of a boat.

Even subtraction is never loss,
just addition somewhere else:
five sparrows take away two,
the two in someone else's
garden now.

There's an amplitude to long division,
as it opens Chinese take-out
box by paper box,
inside every folded cookie
a new fortune.

And I never fail to be surprised
by the gift of an odd remainder,
footloose at the end:
forty-seven divided by eleven equals four,
with three remaining.

Three boys beyond their mothers' call,
two Italians off to the sea,
one sock that isn't anywhere you look.

-Mary Cornish

The One Room of Possibility

2011-02-25T18:16:00.001-06:00

Here at my writing teachers’ retreat, one never knows what the next assignment will be. We share teaching ideas with one another, we teach to one another, and we learn from one another. Last night we were given the assignment to write a sonnet. The title was “The One Room of Possibility.” That’s not a lot to go on, but what an interesting idea. The responses this morning were varied and vivid and I’m continually impressed by the talent of my fellow teachers.

Sonnets have a strict form, but there is freedom within that form. Sounds like life doesn’t it? Like any writing assignment, I started with invention (coming up with something to say), arrangement (putting my thoughts in order), and elocution (adjusting the rhyme and meter.) In case you’re curious, I’m happy to share my feeble efforts. I don’t think the subject matter will surprise you.

The One Room of Possibility

A pantry shelf of flour, white and wheat

Cold butter, eggs their treasures to uncrack;

Cream and milk and sugar, fine and sweet

Vanilla, cocoa -richest, darkest, black.

Those mentors teach and guide from pages worn

(I hear the voice of Julia chirping “shoulds”)

A recipe, a note, a clipping torn

My cookbooks overflow with unbaked goods

But spatulas and whisks transform the base

Convecting heat and oven’s fire to bake

As magic elevates raw matter’s place

The grocery list becomes a birthday cake.

What joy to see the hungry soul restored-

To taste and see the goodness of the Lord.

-Renee Mathis 2/25/11

Purple Pantry Puzzle

2011-02-12T14:24:00.001-06:00

It’s 5:00, I had no idea what to fix for dinner, and Ijust came home from an impromptu trip to Whole Foods. (I know, I know…shopping without a list is dangerous, especially there!) What I thought was in the freezer…wasn’t, so I faced this assortment of ingredients:

Here we have a red onion, red pepper, lemon infused olive oil, jalapeno-cilantro pesto, shrimp, zucchini, and purple potatoes! That’s right, purple as in “this is a lovely match to my cardigan” purple. How did it all come together?

I sauteed the shrimp with the bell pepper, zucchini, and onion. At the end I added the cilantro pesto for a little kick. On the side we have the lovely purple potatoes, sprinkled with lemon olive oil, sea salt, and freshly ground black pepper. I added the cilantro because, well, it needed something green on top.

The verdict? The family, bless their adventurous souls, liked it! We all agreed that the potatoes wouldn’t have worked with the standard butter and milk treatment (Play-doh anyone?) but the snazzy lemon oil was just the right touch.

Who says grownups can’t play with their food?

Why You Don’t Want to Read This Blog

2011-02-09T09:28:00.000-06:00

~~Dear Loyal Readers,~~

Hi Mom!

Yes, you’re right. My little corner of the blogosphere has been sorely neglected. November? I haven’t posted since November?

Here’s the thing. Every time I think about posting something, I talk myself out of it because there are already others out there who do it better. Then when I go off in search of help for how to do it better myself, I just get discouraged. I’m not seeking to make a million, make a name for myself, or make life better for thousands on the planet. Really, I just like to have a place to journal and share. Ok, “journal” seems a bit pretentious. Remember xanga? (Does anyone still remember xanga?) I went hunting through my archives the other day in search of a recipe and had fun digging through accounts of our past few years. Weddings…graduations…surgeries….Jeopardy!

In the interest of full disclosure….

*You won’t find me giving away a Kitchenaid mixer every Friday.

*I take terrible pictures. The only camera I have is on the back of my iPhone.

*I’m in favor of faith, family, and friends, but I don’t do politics.

*I’d love to visit with you in the comments, but I can’t promise I’ll follow your blog, link to your cause, or play the game of the week.

*I post sporadically (hello! November?) but without apology.

So that about sums it up. What you see is what you get: a 40-something mom & grandmom, teacher, cook, writer, daughter, and friend with a few things to say and a place to say them.

Love,

Renee

Airborne!

2010-11-13T09:17:00.000-06:00

I love writing from pictures. If I need a little inspiration, it's as close as my nearest .jpg. What does this picture tell us?
-Cheerleading matters. I've spent the last 2 months watching a lot of volleyball. (Sports Moms Unite. You know what it's like.) Imagine what life would be like if there were someone cheering us on every time things got tough. Be that person.
-Coaching matters. What a great feeling to see those you love master a skill or achieve a goal. Who and where do you coach? I'll bet you know how to do something that someone else doesn't. Show them!
-Attitude matters. I see this picture and think "I could never do that." There are some things my 47 year old body just can. Not. Do. Guess what? The Lord has a path marked out for this 16 year old and He has one for you and me as well. Follow Him and find it. Rejoice in the journey!

Hugs,
Renee

Hook ‘Em Horns

2010-09-19T07:59:00.001-05:00

You’ve all seen the bumper sticker right? “My Money & My (Son/Daughter) Go to The University of Texas” Although the burnt orange blood skipped my generation, my mom is thrilled to see her grandson carrying on the family tradition. Since I’m a native Texan without an official college affiliation (long story), I’m having fun being a fan.

“Big State U” is a new experience for our family, so far having only experience with kids in Christian liberal arts universities. Kevin has more kids in his dorm than our older 2 had on their entire campus!

I’m happy to report that he is settling in well, keeping his room neat, and studying in the library. He has joined the student organization associated with our church (Reformed University Fellowship or “RUF”) and is going to church. What more could a mom ask for?

Yesterday we paid a visit and got the whole "Horns House” experience in the gym when the women’s volleyball team beat Baylor. I’m not sure when we’ll make a football game, but this game had cheerleaders, the band, and a whole lot of student rowdies! Kevin even gave up his seat in the SOB section (that’s Student Orange Bloods) to sit with the family.

School’s off to a great start, we’re in the midst of volleyball season, and Kristin is about to become our newest driver. That’s what the M’s are up to these days!

Give a Listen: Landfill

2010-07-08T07:47:00.001-05:00

My musical horizons can use a little expanding. If you find yourself, as I did, shopping and singing along to the piped in 70’s bubblegum and realizing “Raindrops Keep Falling on My Head? Really? Get a life, Renee!” Where to go for help? Kids of course. Actually in this case not only did I get a bona fide musical treat from my kids’ library, but made a new friend in the process. Maryanna Cannon Sokol used to live in Houston and used to go to church with my oldest and his wife. Our paths kept crossing until our whole family – those launched and those still at home – found ourselves attending shows, watching the progress of her first CD, and saying goodbye as she left for New York City. In the interest of full disclosure, you should know that we M’s acknowledged in her liner notes. How cool is that? I always read the notes to see if I know anyone and if you peruse “Landfill”, well there we are!

Thanks to the magic that is the internet, I don’t have to describe each song. You can go here and have a listen. Some general impressions?

“Two” is ripply and skippy….reminds me of sprinklers and popsicles. Many of the songs just have this happy vibe. I can understand them, hum with them, stay happy in Houston traffic with them.

“Pentameter” - I teach English. How can I not love a song with lyrics like this? “In my head I play around with words and try to rhyme them in some clever phrase. If I spoke in iambic pentameter would you begin to hear me then?”

Maryanna wrote all the words and music. In “real life” she’s a music therapist, musically trained, and the daughter of musical parents. Is this a case of art imitating life? You decide. Her lyrics speak to regret, loss, love, and friendship.

Of course she’s in a class by her musical self, but if you enjoy Ingrid Michaelson, Jenny Owen Youngs, & Regina Spektor, you’ll feel right at home. These are folksy ballads, not whiny protests but thoughtful observations. She knows how to turn a phrase but don’t let the delicate vocals lull you into complacency. Her moons-and-junes-and-ferris wheels come with a double shot of caffeinated commentary. Listen to how the simple guitar beginning on “Home” gives way to soaring strings and the reminder that change might be hard, but home can be found in the midst of it.

While Maryanna’s sweet clear soprano doesn’t get tripped up over the high pretty notes, she can also be a little scary-edgy. Life’s not all sprinklers and popsicles you know.

10 Reasons Why Nashvillage Is My Favorite

2010-07-06T10:32:00.000-05:00

(No, I am not going to post 10 pictures of the world's cutest grandbaby. But I could...)
Spending last week in TN gave us more opportunities for exploring. Although we didn't see evidence of the flooding, the spirit of the city is cheerful and the people as friendly as ever. I'll post links so you can see for yourself.
1. Chihuly at the Frist. If you think art museums aren't "your thing", then give Mr. C a try. If you hear "glass blowing" and think of unicorns and carousels, then prepare yourself for "mind blowing."

2. Couture at The Frist. (Yes, we had a wonderful day at the museum!) Dior, Chanel, Balenciaga...beautiful clothes and beautiful designs.

3. The Firefly Grille: In Green Hills, near the mall, this is one of those fun and funky places where the chef does a seasonal menu. Out of this world! I had blue corn crusted fried shrimp with a tasso beurre blanc, served over creme fraiche mashed potatoes. The salad featured a basil orange vinaigrette. (I'm headed for the kitchen to see if I can recreate.) Our waiter was a drummer, in town to make it big. How local color is that?

4. Monell's: Ever heard of a "meat and 3"? Monell's is a 3, and 4, and 5, and.... The meals are served family style. You get in, get seated, and the bowls and platters start appearing. No menu and no wait. This is a hungry person's southern food dream!

5. Cupcake Collection. Although Monell's desserts are nothing to complain about, we couldn't pass up this little gem just 2 doors down. Wedding Cake, Sweet Potato, Lemon, Cookies and Cream...these folks know their stuff! The Community Coffee was a nice surprise. Guess where the owners are from?

6. Local Taco. Sylvan Park is another neighborhood worth exploring! Best Tex-Mex we've found in Nashville. Red AND green salsas, fish tacos, cozy outdoor setting. Great place to relax and enjoy lunch. Recommended: green chile mac and cheese, BBQ tacos with chipotle slaw, fish tacos. The Cuban corn was sold out and I want to go back to try it!

7. The Willow Tree. Next door to The Local Taco on Murphy Rd. When is the last time a store owner introduced herself, gave you a warm welcome, and made you feel right at home? If I hadn't already exhausted my shopping budget, I would have been in serious trouble with these unique gifts and decor items! Only open for 1 week, Lisa Quinn had to find a new location as a result of the flooding at Opry Mills. If you're in town, pay her a visit! There are items here for all ages: babies -to- grandmas. Katie told Josh "You could buy me anything in this store and I'd be happy." Jewelry, florals, frames, art, you name it... I can't wait to go back! 615-383-5639.

8. The Produce Place. Whether you are in the mood to cook (gorgeous fruits and veggies!) or pack for a picnic (smoked chicken salad...pimiento cheese), this little neighborhood market has something for everyone. From ready-made to raw ingredients, you'll find it tucked away. The fresh samples were a nice touch too! Ever had apple pie flavored popcorn? This place is locavore heaven!

9. Sweet Ce-Ce's Frozen Yogurt. The Franklin location is the girliest, cutest, pinkest and greenest shop I've ever been to. Didn't seem to scare the guys off. What's not to love about a self-serve, self-topped dessert extravaganza? Grab a dish, choose a flavor, and go topping wild!

10. Fido Um...is it any secret that we love our coffee around here? Yes, I'm a proud gold-card-carrying member of a certain worldwide coffee chain, but sometimes local is better. Way better. Coffee plus dessert (we had a raspberry cayenne layer cake. To die for!) plus lunch (fig-feta-shrimp-bacon pizza. Wow.) plus a fun, hip, college crowd. When it comes to Fido... Sit. Stay.

How did I get to 10 already? I may have to do Nashville - part 2!

How About a Little Merlot?

2010-06-21T22:00:00.001-05:00

It’s glass and it’s wine (colored) but it’s not exactly a glass OF wine. Just showing a little link-love to my friend Harper and her Etsy shop. If your salt and pepper shakers could use a little spice, why not help out this entrepreneurial young lady? She’s got over 10 colors to choose from.

Little Turquoise Door (Etsy Shop)

Almost Finished!

2010-06-19T17:05:00.002-05:00

Today we’ve been hanging curtains all over the downstairs. Ok, maybe “we'” isn’t exactly correct. Steve didn’t want to spend his Father’s Day on the honey-do list, so that drill has been whirring like those horns you hear at the World Cup games.
Almost ready to post some pictures!
Oh, all right…here’s a sneak preview:

See the paint cans on the floor? Painting is done! See the white trimmed entrance into what is now our dining room? We joke that we are the only people we know who remodel and put walls in instead of taking them out. See the piano in our entryway? Yes you heard me right, entryway. Why not be a little bit off-center I say? (Especially when there is not another blessed place to put this piano!) Believe it or not, my youngest is just as happy to play it in the foyer as anywhere else.
That sweet little bundle in the picture is not my piano playing youngest, by the way, but isn’t he cute?

Decorating Dilemmas: It’s Curtains

2010-06-14T00:00:00.001-05:00

“We don’t have a panel of judges, we have judges of panels.”

-My sweet husband after hearing the latest critique of the window curtain panels that will be returned to the store.

These didn’t work:

Neither did these:

What was I thinking?

Not going to add this chocolate:

Start the Regatta without me:

We have beautiful walls and ceiling (Camelback and Believable Buff, both Sherwin Williams), the furniture isn’t going anywhere, the fireplace is no longer a monstrosity, and the new rug is a keeper. The book cabinets might get a facelift and I just might, gasp, steer away from red white and blue as a color scheme. Stay tuned folks! I have enough decorating adventures to blog about for months. If I had known it would take this long…

Hugs,

Renee

Back in Business!

2010-05-07T19:43:00.000-05:00

We have a stove, a sink, a fridge, a microwave, and a dishwasher! All the beautiful comforts of home and I’m one happy cooker. Yesterday I ran into my favorite local used book store and found the same book on the shelf that was waiting for me at the library. What a happy coincidence. It was an autographed copy to boot! It’s not a brand new book, but since my love for Brennan’s of Houston is no secret, I’m thrilled to add The Kitchen Table to my collection.

The first recipe was incredible. I’m going to spending my summer vacation with this one I can tell! This morning I roasted fresh corn and jalapenos to go into the Corn Pound Cake. (Think “cornbread with honey in it, baked in a loaf pan”).

Next comes the Maque Choux. For you non-Cajuns, it’s a mixture of fresh corn, okra, onion, tomatoes, and peppers. This one is a little more upscale because it features shrimp. You finish it off with some Worcestershire, Tabasco, and a lot of butter! Randy Evans, you are my new best friend.

Toast the pound cake.

Plate and serve.

One Year Ago Today

2010-05-07T09:18:00.001-05:00

Dear Emmeline,

You are the first daughter of a first daughter of a first daughter of a first daughter. You come from a long line of strong, talented, gifted, loving women. Your birth granted me entrance into that wonderful society known as “grandmothers” but you have many others who you won’t meet until you get to heaven. You have a Nanny (Alice), a Great (Vera), a Grandma (Dorothy), a Grandma (May), and a Grandmommy (Ena). They came from New York, Mississippi, Texas, Louisiana, and Arizona. They could quilt, garden, sew, tend, minister, and teach. Their laughs and their laps comforted generations of children.

Emmie, you have a heavenly father who loves you, an earthly father and mother who love you, and a whole slew of aunts, uncles, cousins and grandparents who adore you. But your birthday, always close to Mother’s Day, will give me a chance to remind you of the special mothers who came before you.

Love,

Grandmommy

In My Own Little Corner In My Own Little Chair

2010-04-30T12:50:00.001-05:00

…I can be whatever I want to be! That tune, from the musical Cinderella, has always been a favorite. Sometimes when life gets a little crazy it’s nice to have a place to run away to, even if it’s right upstairs.

Emmeline, turning 1 in just a few days, has had her world turned upside down because Katie and Josh are moving to a bigger apartment. They know that the end result will be wonderful, but all Emmie knows is that it looks like they are stealing her stuff and waking her up in strange surroundings. The day that Katie forgot the Blankie meant many tears for poor baby girl!

Our kitchen remodel is more than halfway finished. I’m still smiling in spite of the fact that we uncovered termite damage that needed fixing, the leaky upstairs toilet sprang a leak onto the kitchen ceiling and now the floor and tile need fixing up there, and my husband’s truck needed an expensive repair. It’s been the kind of week where I want my own blankie!

Guess what? Mom reminded me that I have two of them. She’s right (moms are like that aren’t they?) When I had surgery a few years ago her church made me a prayer quilt. It’s cheery yellow color reminds me that God is faithful and prayers were answered. Then there is the lovely afghan that Mom knitted for me. I know the hours of love and talent poured into that gift and using it feels like getting a hug from far away.

Emmeline, your mommy and daddy love you. Even when your world is turned upside down, they see the bigger picture. For those of you reading this who might also be a little discombobulated, I pray that whatever your “blankie” might be, that it serves as a reminder of the real people who love you, the ones the Lord has blessed you with. He sees the big picture, even when we don’t.

Hugs,

Renee

If You Give a Cook a Cabinet

2010-04-15T21:06:00.001-05:00

If you give a cook a cabinet, she’ll need to get countertops.

If she gets new countertops, she’ll have to pick out a new sink.

A new sink means a new faucet too!

The new faucet needs to coordinate with the new oven, microwave, and fridge.

The appliances sit in the new cabinets which are going to need knobs and pulls.

If she gets knobs and pulls for the kitchen, she’s going to pick out new ones for the new bathroom cabinet as well.

When she sees that the knobs and pulls match the bathroom faucet, she’s going to realize that the door handles throughout the entire house are a dated, 80’s polished brass and she’ll want updated burnished bronze lever handles.

The new door handles won’t match the (shudder) polished brass ceiling fan, so it will have to go.

The new ceiling fan will have to match the new light fixtures.

The new lights should probably include one for over the sink as well.

A well-lighted sink will look great with the under-cabinet lighting.

But wait! She can’t have under-cabinet lighting unless she gets a new cabinet.

And if you give a cook a cabinet….

And We Have a Winner!

2010-04-03T23:22:00.001-05:00

My favorite Frazzled Mom wants to celebrate Easter. She’s going to have some fun planning when she gets her new cookbook, Paula Deen Celebrates!, and her new cookbook holder. (Send me your mailing info and I’ll get it right over to James at CSN Stores. ) Thanks to all who helped me kick off my very first giveaway. I hope there are more to come!

Have a blessed day tomorrow. He is risen!

Hugs,

Renee

Hey Y’all, It’s a Giveaway!

2010-03-31T08:21:00.001-05:00

I’m not doing any cooking in my now-packed-up-waiting-to-be-demolished kitchen. I can’t wait to see what the new kitchen will look like; it’s pretty exciting! Cabinets and countertops are only the beginning…I’m looking at kitchen tables, dining tables, even home bars. (Aren’t these beautiful? Knowing us – a home coffee bar would be just our thing! ) One thing I do know, as soon as I’m up and running again, I’ll be getting out the cookbooks and planning something wonderful to celebrate!

How would you like to plan a celebration? I’ll help! Thanks to the good folks at CSN Stores, I’m hosting my very first giveaway. Enter to win Paula Deen Celebrates! Let’s throw in a wrought iron holder as well so you can keep that recipe for Chocolate Molten Lava Cakes close at hand.

Required entry: Leave a comment telling me about something you’d like to celebrate.

Extra entries (let me know in separate comments):

*Link to the giveaway in your own blog.

*Follow my blog

Winner will be announced on Saturday!

How About a Giveaway?

2010-03-27T14:49:00.000-05:00

Hey Y'all! I'm learning how to do a giveaway and you can help. Check back early next week for the announcement. Since my kitchen is about to be torn-up big time, I would love to help someone else get cooking. I'm emptying out my fridge and won't be buying any butter or cream for a while. My cooking is about to be put on hold until the remodel is finished. Hmm...I wonder what I'll cook first? Southern fried chicken? Peach cobbler? Meanwhile, I'm having fun planning my first blog giveaway. Talk to you next week!

Hugs,
Renee

The Steamy Kitchen Cookbook: Review

2010-03-24T12:13:00.001-05:00

My shelf space is limited so my cookbooks have to earn their spot. The real favorites? Pages steamed and a little warped. Sauce drizzled and stuck in spots. Don’t need to use the index because the page opens automatically, revealing the family favorite. Thanks, Jaden Hair. Steamy Kitchen is hot stuff!

No disappointing recipes, no colossal failures, no missteps that leave me as frustrated as a shopper with a wayward cart. Her book lives up to its promise of “Asian recipes simple enough for tonight’s dinner.”

I thought the ingredients would be hard to find. My daughters and I enjoyed our trip to the Asian market, scouring the shelves for exotic items with which to begin our far east foray. Guess what? The next week I saw the same things at Kroger. (Except for spring roll wrappers! I learned this lesson the hard way: Authentic wrappers are worth the trip!)

So far we’ve made, and made again:

Shrimp Pad Thai (Why pay for Pei Wei?*)

Mom’s Famous Crispy Egg Rolls (Made these at least 5 times!)

Quick Vietnamese Chicken Pho (Pho-bulous!)

Healthy Chinese Chicken Wraps (Chicken salad minus the mayo. Moist & delicious

Grilled Fish with Kabayaki Sauce (shh…I left off the seaweed shred garnish and no one noticed.) The sauce has 3 ingredients and couldn’t be easier!

Chinese Beef Broccoli (Ever wondered just what’s in that sauce? Now you’ll know.)

Thai Coconut Chicken Curry (This is not like Indian curry. What’s more, you can keep the ingredients on your shelf and throw this together in an instant.)

Thai-style Chicken in Sweet Chili Sauce (Oh my goodness! Colorful, fresh, easy.)

Pan-Fried Tofu with Dark Sweet Soy Sauce (teen girls loved this one)

Chinese Sausage Fried Rice (I didn’t know there was such a thing, but now it’s a favorite. You want authentic? Chinese sausage is the new bacon.)

Ready for a taste? We had these last night and there wasn’t a single bite left over.

Healthy Chinese Chicken Wraps

Honey Mustard Yogurt Vinaigrette: 3 T. honey, 1 T. dijon mustard, 2 T. plain yogurt, 2 T. rice vinegar, 1/2 t. sesame oil, salt

Chinese Chicken Salad: 3/4 lb. cooked chicken in bite sized pieces (I cut up a rotisserie chicken from the deli), 15 or so red seedless grapes (halved), 1 diced celery stalk, 3 T. almond slivers, 1/4 t. Chinese 5 spice powder, salt and pepper

Technorati Tags: Cookbooks

Mix the salad ingredients. Toss with the dressing. Garnish with arugula or watercress, wrap, and serve.

Spring (Break) Has Sprung!

2010-03-17T13:46:00.001-05:00

Because I’m told every blog post should communicate something of value, here is what I have learned this week from being “hostess Grandmommy” to Princess Emmeline and her parents.

10. Stock up: Bought diapers, formula, and finger foods.

9. Equip for the trip: Now I own a pack-n-play, stroller, and strap-to-the-chair high chair.

8. Cook in quantity. When you have a house full of company, it’s nice to have leftovers and options. Double quantities of chili, chicken salad, and pastitsio have fed the masses.

7. But you don’t have to do it all! I have a local Greek place where I can pick up pitas and baklava to round things out.

6. Bath time for baby means I get to pick the lotion and bubble bath. Nothing smells sweeter than squeaky clean kiddoes. Lavender Aveeno …nice.

5. If you don’t have a stock of kid-vids on hand, search You Tube. This morning Emmie and I enjoyed Raffi while drinking our morning coffee and milk.

4. I don’t have the toy cabinet stocked, but I do have some rippable magazines and a stash of tupperware. What more do we need?

3. Paper plates and plastic forks come in handy. Who wants to do dishes when there are babies to rock?

2. Part of the fun of being grandmommy is shopping. I found out that HEB (my favorite grocery store) sells adorable grosgrain ribbon bows for $1!

1. Enjoy every minute! Life is full of blessings to be thankful for, no matter what season of life you are currently in.

Kitchen Kapers: Before

2010-03-07T08:35:00.001-06:00

This might be the blog-equivalent of really letting my hair down, but I’m all about truth and honesty. (Ok, I highlight. So there.)

Some of you know that we are in the midst of a huge kitchen project. Well maybe “midst” is too strong a word, because last week we found out that our kitchen cabinets were not “in-production”, rather they were “not in production.” What a difference a hyphen makes!

I’ve been warned to expect these little glitches and that’s ok. When our company comes in 6 days, we’ll have a spot to cook and eat that is not torn up.

Why on earth are we undertaking this little face-lift? (Ok, humor me willya? A new canister set is Botox. We’re somewhere between that and Phyllis Diller territory.) As you can see from the pics below we have a serious shortage of space. (I also have a serious “I can’t keep stuff off my fridge door” issue, but I come by it genetically. Hi Mom.) We also have an oven that has broken for the 3rd time, a fridge that will not hold more than a bottle of tabasco and a quart of half-n-half, and a pantry that was made for a bachelor who lives on Kraft Mac-n-Cheese and Cheerios. Nothing else fits!

You want more reasons? I’ll give you reasons! Two words: Golden Oak. Yes my friends, this kitchen is about to come out of the 80’s for good. I missed much of the worst of the 80s because I was busy changing diapers. Well, all 5 kids are potty-trained; 2 have graduated college and have babies of their own. The 3 still at home love to cook and we are out of room!

So what’s in the works for our little cook-nook? New cabinets, granite countertops, new appliances, reconfiguring the layout, taking out the closet pantry and replacing with a built-in, changing the windows, and turning what was our formal living room into a formal dining room.

Stay tuned!

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A Month of Chocolate: All Wrapped Up

2010-02-28T18:53:00.001-06:00

Oh wait. Anything having to do with chocolate should definitely be “unwrapped” don’t you agree? I almost made my goal of posting a new chocolate recipe every day. Don’t worry –I haven’t run out.

Know what kind of candy this is? I’m fond of telling my students that I have my very own label: Mrs. Mathis’s candy. This past week, however, I learned a new label for these yummy morsels. Ready? Just turn them over and you can see that they are made for Wonderful Women!

I had the privilege of sharing a few days last week with some of my fellow women’s ministry leaders in Atlanta (PCA Women in the Church). We had an incredible time of learning about the importance of gospel-driven discipleship. This is the kind of richness that can definitely be tasted (but not quite in the same way as chocolate!).

Do you have some wonderful women in your life? Why not let them know!

Hugs,

Renee

A Month of Chocolate: Caramel Brownies

2010-02-24T22:53:00.000-06:00

These brownies are not for the faint of heart. Much discipline and delayed gratification is required in order to resist the siren call, the candy wrapper crackle, the sheer exhaustion that comes from unwrapping all those caramels! But unwrap we must in our relentless pursuit of, what used to be, the pinnacle of brownie perfection. Yes children, gather round while I tell you of a time when caramels weren't automatically included in boxed brownie mixes... Back in the day when we had to unwrap them all ourselves. Uphill. In the snow.

Caramel Brownies
14 oz. pkg of caramels, unwrapped
1/3 c. evaporated milk
1 pkg. German chocolate cake mix
1 c. chopped nuts
1 T. water
1/2 c. butter
1 c. chocolate chips

Combine candy and milk in glass dish and microwave until melted. Keep warm. Combine cake mix, nuts, water, and butter in large bowl until crumbly. Press 1/2 of dough in greased 9 x 13 pan. Bake at 350 for 6 minutes. Remove from oven and sprinkle with chocolate chips. Spread caramel mixture over all. Crumble remaining dough over the top. Bake 15 minutes and cool.

A Month of Chocolate: Crazy for Cupcakes

2010-02-23T23:10:00.001-06:00

When I was in college I had the pleasure of working as a kitchen helper for a cooking school in Tucson. I don’t think The Tasting Spoon is still around, but I still use and love many of the recipes I collected from my time there. This one is pretty unusual. More like giant chewy chocolate chip cookies than cupcakes, they are still a delicious treat with your morning coffee or an after-school glass of milk.

Chocolate Chip Cupcakes

1/2 c. soft butter

6 T. white sugar

6 T. brown sugar

1/2 t. vanilla

1 egg

1 c. + 2 T. flour

1/2 t. soda

1/2 t. salt

Combine butter, sugars, and vanilla and beat until creamy. Add egg and mix well. Stir in flour, soda, and salt. Spoon mixture into cupcake papers until 1/2 full. Bake at 350 for 10 minutes. Remove from oven and spoon the following mixture, about 1 T., over the top of each. Return to oven and bake 12 more minutes.

Combine and beat until thick:

1/2 c. brown sugar

1 egg

dash salt

1 c. chocolate chips

1 c. chopped nuts

1/2 t. vanilla

A Month of Chocolate: Hooray for Humus

2010-02-22T21:38:00.001-06:00

Note that this is humus with one M; we’re not making a spread for pitas here. Half of me wants to apologize “Stop if you’ve made this one before” but, well, perhaps someone hasn’t made this yet, and it is what’s going on in my kitchen at this very moment. So welcome new followers and friends who may not have discovered the fun-food that is Dirt Cake.

Why dirt cake? Let one of my favorite authors explain it to you:
”But for the tree people different fare was provided. When Lucy …realized that the trees were going to eat earth it gave her rather a shudder. But when she saw the earths that were actually brought to them she felt quite different. They began with a rich brown loam that looked exactly like chocolate…” --C.S. Lewis Prince Caspian

Dirt Cake
1 pkg Oreos, pulverized in food processor
8 oz. cream cheese, softened
1 stick butter, softened
1/2 c. powdered sugar
2 pkgs. instant chocolate pudding
3 c. milk
2 tubs cool whip, thawed
Gummi worms for garnishing (What would dirt be without a few worms?)
In a mixer, mix the cream cheese, butter and sugar. Add the milk and mix until well blended. Add the pudding mix and mix for 2 minutes. Fold in cool whip. In a 9 x 13 pan, make layers of crumbs, pudding, and crumbs. Refrigerate.

A Month of Chocolate: Nuts for Nutella

2010-02-21T20:03:00.001-06:00

Recent travel (3 states in 3 weeks) has put me in a temporary recipe posting bind. I’m happy to feature one of my young readers and friends who was kind enough to share her cooking adventure with me. I think these would make a wonderful winter treat! Thank you CoolCat!

Chocolate Hazelnut Pots
2 eggs
2 egg yolks
1 tbsp superfine sugar (we used regular sugar; it worked fine)
1 tsp cornstarch
2 1/2 cups milk
3 oz semisweet chocolate
4 tbsp chocolate hazelnut spread (Nutella is great, right by the peanut butter in Kroger)
lightly whipped cream and chocolate curls, to decorate
Preheat the oven to 325 deg F.
Beat together the eggs, egg yolks, superfine sugar, and cornstarch until well combined. Heat the milk until it is almost boiling. Gradually pour the milk onto the eggs, whisking as you do so. Melt the semisweet chocolate and chocolate hazelnut spread in a heatproof bowl set over a pan of gently simmering water, then whisk the melted chocolate mixture into the egg mixture.
Pour into 4 small ovenproof dishes and cover the dishes with foil. Place them in a roasting pan. Fill the pan with boiling water until halfway up the sides of the dishes. Bake in the preheated oven for 35-40 minutes, until just set.
Remove from the pan and let cool, then chill until required. Serve decorated with whipped cream and chocolate curls.
Enjoy! It will turn out with a solid chocolate layer on top, then a hazelnutty pudding below. It looks like you've made a mistake when you see the pudding, but it tastes delicious!

A Month of Chocolate: Cookies and Milk

2010-02-20T09:38:00.000-06:00

We always refer to these critters as “Cookie Cows” because they remind us of an oreo. Speaking of milk and cookies…how about a recipe that combines the best of both?

Malted Milk Cookies

1/3 c. butter

1/2 c. powdered sugar

2 1/4 c. all purpose flour

1/2 c. malted milk mix

3/4 c. crushed Whoppers (I have no idea how many you have to buy to get 3/4 c. Buy a bunch and then eat the leftovers. You have my permission.)

1 t. vanilla

1 pkg. milk chocolate chips

Cream butter and sugar. In a separate bowl combine flour, milk mix, and candies. Add to creamed mixture with vanilla and blend. Mixture will be crumbly. Knead, shape into a smooth ball, and refrigerate wrapped in plastic for 8 hours or overnight. Preheat oven to 350. Shape dough into 1” balls, place on ungreased baking sheets, refrigerate for 15 more minutes. (Trust me on this. I didn’t and the cookies flattened out during baking.) Bake for 12-15 minutes or until lightly browned. Cool. Melt chocolate chips and dip cookies in melted chocolate. Makes about 4 dozen.

A Month of Chocolate: Bread ‘n Butter

2010-02-19T09:21:00.000-06:00

But not just any bread of course. How about some Chocolate Bread spread with Vanilla Butter? This is an old-fashioned knead-it-with-both-hands kind of yeast dough. Can you use a Kitchenaid or a bread machine? I don’t see why not! Let me know how it turns out for you.

1 c. milk , scalded, mixed with 2 T. butter

1/2 c. sugar

1 t. vanilla

1 pkg. yeast mixed with 1/4 c. tepid water and 1 T. sugar

2 eggs, beaten

3 1/2 c. all purpose flour

2/3 c. sifted cocoa

coarse sugar

Add sugar and vanilla to milk/butter mixture. Add yeast mixture, beaten eggs, and stir. Measure flour and cocoa in large bowl. Ad yeast mixture and stir vigorously. Turn onto floured board and let rest while you clean and butter the bowl. Knead dough for 3-5 minutes, adding flour if necessary to keep smooth. Put into buttered bowl and cover with a damp towel. Let rise for 2 hours. Punch down dough, knead again, pat into loaf shape, and place in buttered 9x5 loaf pan. Cover and let rise again until doubled, about 45 minutes. Heat oven to 350. Pat top of loaf with coarse sugar and bake for 1 hour. Cool 10 minutes in pan then cool on wire rack.

Vanilla Butter: 12 T. unsalted butter creamed with 3/4 c. powdered sugar and 2 T. vanilla

A Month of Chocolate: Animal Crackers in My Soup

2010-02-18T09:02:00.000-06:00

And what kind of soup would that be? Chocolate of course! There used to be a store here in Houston called “Chocolate Soup” which I thought was just inspired. Aside from cute kids’ clothes, chocolate soup is a fun little dessert too. Give this one a try and make sure your lions and tigers do a few loop-the-loops!

Chocolate Soup

3/4 c. half-and-half

1 T. sugar

1/2 t. vanilla extract

2 t. cocoa

1 egg yolk

Heat half-and-half. Pour into cup, leaving about 1/4 c. in pan. Add sugar, vanilla, cocoa to pan and mix until it is a syrup. Add egg yolk and stir over low heat. Gradually stir in preheated half-and-half. Stir until blended and thick. Pour back into cup. Actually, pour into a bowl, top with animal crackers, and eat with a spoon like the 3 year old you would like to be some days.

A Month of Chocolate: Primarily Pie

2010-02-17T09:49:00.000-06:00

Steve and I have a favorite B&B that we visit in Fredericksburg (well we’ve been twice, and would love to go back!). One place we never fail to visit is the Peach Tree Tea Room. Even guys love this place and if you’ve ever tried their ice-cream pie you know there is nothing “girly” about this incredible dessert! Owner Cynthia Collins Pedregon has this recipe and more in her wonderful Peach Tree Tea Room Cookbook. Enjoy.

Ice Cream Pie

7 T. melted butter

1/4 c. brown sugar

2 oz. unsweetened baking chocolate

1/2 c. semisweet chocolate chips

3 c. corn flakes

1/3 c. finely chopped walnuts or pecans (optional)

1 1/2 qts. ice cream (coffee or vanilla work great, but feel free to experiment)

In a medium saucepan melt butter, sugar, chocolate, and chocolate chips together. In a large bowl combine corn flakes and nuts and pour chocolate over. Stir until coated. Spray a 9” pie plate with vegetable coating. Press coated flakes into pie plate and place in freezer until firm. Fill frozen pie shell with slightly softened ice cream. Freeze until firm and top with fudge sauce, praline sauce, berries, or sliced fruit.

A Month of Chocolate: It’s Genetic

2010-02-16T06:26:00.000-06:00

Can I introduce you to another member of the AddMoreChocolate family? If there is such a thing as a “chocolate gene”, I have certainly inherited it!

When my mom was growing up in West Texas during the Depression, she lived out in the country with her mother, grandparents, aunt, and uncles. The only way to get to school was on the high-school bus (thankfully her Uncle Percy was there as a bodyguard) and then this little 6 year old had to walk 4 blocks (by herself!) from the high-school to the grade school.

But the real challenge was inside the school: The Lunchroom. I’ll let Mom tell you the story herself:

“Remember this was a “spoiled stubborn little girl” whose granddaddy helped her to eat her salmon patty and whose mother and grandmother pretty much cooked the foods she liked.

Well I wasn’t going to eat those strange things on those lunchroom trays which didn’t even look like “real dishes”, and I certainly wasn’t going to drink my milk, because no one had been successful in getting me to drink my milk at home.

So it became a stand off between me and the lunchroom ladies and you weren’t encouraged to bring your lunch. I didn’t tell my family that I wasn’t eating, and they became concerned because of my weight loss (of which I didn’t have any to lose.) Finally a conference with the principal revealed my secret of not eating. After that I was allowed to bring my lunch each day.

I don’t remember what the “main dish” of my school lunch bag might have been, however I do remember Graham Cracker Sandwiches: Graham crackers filled with a cocoa/powdered sugar mixture.”

Mom grew out of her picky eating phase and today she and Dad are pretty adventuresome when it comes to cooking new things. Today Mom puts Nutella on her graham crackers (Yum!) but if she ever wants a taste of the past:

6 T. powdered sugar

2 t. cocoa

1 1/2 t. milk

graham crackers

A Month of Chocolate: Heaven on a Plate

2010-02-15T10:19:00.000-06:00

When I was growing up it would not be unusual to see Dad in the kitchen after dinner, after the dishes were done, cooking up a batch of fudge. He’s not one for baking, and although he and Mom are getting to be quite the adventurous cooks these days, fudge is still his specialty. This isn’t a complicated recipe; in fact, it’s one that he remembers his mother making. The recipe used to be on the back of all the Hershey’s cocoa packages; why on earth did they take it off? I always thought everyone served fudge on a plate. In case you haven’t, it’s a nice use for that pretty plate/platter in your china cabinet. Your late night chocolate cravings have met their match!

Dad’s Fudge

2/3 c. cocoa

3 c. sugar

1/2 t. salt

1 1/2 c. milk

1/4 c. butter

1 t. vanilla

1 c. pecans (I know. I should have called this “chocolate and pecan month”!)

Mix cocoa, sugar, and salt in a heavy duty saucepan. Stir to get rid of all the lumps. Stir in milk and bring to boil over high heat, stirring constantly. Reduce heat to medium and continue a slow boil. Keep the heat low enough to prevent boiling over. If you have a candy thermometer, you are aiming for 235 degrees (soft ball stage.) We like to use a wooden spoon for stirring. While you’re waiting, you can keep yourself busy: butter a platter or plate, fill your sink halfway with cold water, get a coffee cup out and fill it with cold water, get the pecans, butter, and vanilla out.

When the temperature is 235, a small bit dropped into the cup of cold water will form a ball that holds together when taken out of the water. Turn the heat down to low and add the butter, pecans, and vanilla to the fudge. Return to a boil (turn the heat up a little and stir – it’s ok.) Next, put the pan in the sink of cold water and stir, stir, stir. Give that wooden spoon a workout! When the fudge becomes noticeably firmer, pour onto the plate/platter and let harden.

It’s pretty, but it’s empty. Let’s give it a purpose in life, shall we?

The star of this show. Oh Hershey – One of these days I’m coming back to visit!

Just beginning to heat up. Stove, pot, spoon – don’t you love simple recipes?

Cooling off in the sink. Look how shiny it is once the butter is incorporated!

Beautiful! (And delicious!)

A Month of Chocolate: One Smart Cookie

2010-02-14T08:37:00.001-06:00

Before Katie got married, moved away, and began cooking for someone else, she used to make these incredible cookies for us. Now she’s a mommy herself and just found out that she is officially a Production Editor for Lifeway Publishing and is going to get her very own office! With her name on it! Never underestimate the developmental power of learning to cook.

Katie’s Double Fudge Cookies
1 lb. semisweet chocolate, chopped
1 stick plus 2 T. butter
6 eggs
2 c. sugar
3/4 c. flour
1 t. baking powder
3 1/2 c. chopped nuts (by now you know how much I love pecans!)
2 c. chocolate chips
Combine chocolate and butter in a glass measuring cup and melt in the microwave. In a mixing bowl, mix eggs and sugar until thick and pale yellow. (I hope you have a standing mixer because this takes about 5 minutes!) Stir in the melted chocolate mixture and combine. In another bowl whisk together the dry ingredients then add to the mixing bowl. Fold in nuts and chocolate chips.
Refrigerate dough for 2 hours. Heat oven to 350 and cover a cookie sheet with parchment paper. Use an ice cream scoop and make sure there is plenty of room between cookies. The entire recipe makes about 18 large cookies and they don’t keep well. Eat them within 2 days. (This will NOT be a problem, I promise!)

A Month of Chocolate: Let Them Eat Cake

2010-02-13T07:08:00.002-06:00

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This one comes from our next door neighbor when I was 5, growing up in Greenville, TX. Thanks, Mrs. Watson! Remember those “new fangled” convenience foods called “Snackin Cakes”? This is the original. Ingredients from your pantry (“Look Mom! No eggs!”) and you only need one bowl. It’s a very moist cake and I have no idea how long it keeps. We never had any left over.
Mrs. Watson’s Chocolate Cake
Sift dry ingredients together: 1 c. sugar
1 1/2 c. flour
3 T. cocoa
1 t. soda
1/2 t. salt
Add remainder: 1/3 c. melted butter
1 T. vinegar
1 c. cold water or cold coffee
1 t. vanilla
Pour into a greased 8x8 pan and bake at 350 for 30 minutes.
Icing: 1 c. sugar, 1/4 c. butter, 1/4 c. cocoa, 1/4 c. milk
Boil together 1 minute and pour over the cake.

A Month of Chocolate: In Which I Lose All Credibility

2010-02-12T22:50:00.001-06:00

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Ok, readers, stay with me here. On vacation, 2 years ago, we visited Hershey, PA. Stayed in the Hershey Lodge, (where I swear they pipe in chocolate scented air freshener), rode roller coasters at Hershey Park, and ate salad with….Chocolate Salad Dressing. SIT RIGHT DOWN AND STAY PUT.
That’s right-I said chocolate salad dressing. What? You think I’m going to keep posting brownies, and cakes, and cookies, and leave out something as exciting as chocolate salad dressing? Course not!
Chocolate Salad Dressing from the Hershey Lodge
1 T. minced shallots
1 t. Dijon mustard
1 1/2 c. olive oil
3/4 c. balsamic vinegar
1/2 c. Hershey’s special dark syrup
salt and pepper
Combine all ingredients and mix well.
To serve: Sprinkle spring greens with sliced red onion, mandarin orange sections, and blue cheese crumbles. Pour dressing on top.

A Month of Chocolate: Just Open the Box Already!

2010-02-11T22:40:00.001-06:00

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I admit it. I am a chocolate snob. I have paid big bucks for the good stuff (Scharffenberger, Valrhona) and driven to Central Market to find it. Other times.... Duncan Hines it is! For those of you who could use an easy recipe, enjoy.
German Chocolate Cookie Bars
Base
1 pkg. German chocolate cake mix
1 1/2 c. oatmeal
1 stick butter
1 egg
Combine all ingredients until crumbly. Set aside 2 cups. Press remaining mixture in bottom of greased 9 x 13 pan.
Filling
2 eggs
8 oz. cream cheese
1 can ready-to-spread coconut pecan frosting
Combine filling ingredients and pour over base. Top with remaining crumb mixture. Bake at 350 for 45 minutes. Serve warm or cool; store in refrigerator.

A Month of Chocolate: Coke “It’s not just for drinking any more” Cake

2010-02-10T22:10:00.001-06:00

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I wonder who had the idea to put coke in a cake? I know all about the 7-Up Pound Cake and all, but coca-cola and chocolate never seemed to go together to me. (Neither do coke and peanuts, but what do I know?)
Chocolate Coke Cake
1 c. softened butter
2 c. flour
3 T. cocoa
1 t. vanilla
1/2 c. buttermilk
1 3/4 c. sugar
2 eggs
1 t. baking soda
Mix all ingredients and mix at low speed. Add 1 c. coke and mix. Stir in 1 1/2 c. miniature marshmallows. Pour into a 13 x 9 greased pan and bake at 350.
Icing: Combine 1 stick butter, 3 T. cocoa, 1/3 c. coke, 4 c. powdered sugar and beat until smooth. Stir in 1 c. pecans and spread on warm cake.

A Month of Chocolate: Breakfast of Champions

2010-02-09T22:29:00.001-06:00

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Can we find a way to eat chocolate for breakfast? Of course! Pour a cup of coffee and I’ll tell you the story of this recipe.
Back in July of ‘06…
Tuesday morning: Put the wallpaper border up.
Tuesday afternoon: Pull the wallpaper border off. That didn't take much effort - it was falling down all by itself. The blasted thing would not stick!
After consultations with MostValuablePainter friend, we're going with plan B: Put up a thin strip of molding where the border used to be, paint the color of the walls. The white ceiling looks wonderful with the khaki walls and red "accent wall". Woodwork and doors to follow shortly.
This whole saga began when we moved into this house in 1995. I've slowly but surely been getting rid of the "country blue and pink" color scheme. The pepto-bismol pink master-bathroom was the last to go. Yes, except for the kids' rooms, every room in the house will eventually have red in it somewhere!
While wallpaper may be unwilling and unwieldy, thankfully there are some things that remain predictable.... like flour and butter! Here's a recipe for you. Like my house, there is red in here somewhere.

Renee's Red Scones
2 1/4 c. self-rising flour
2 to 4 T. (depending on taste) sugar
1 c. craisins (original flavor, orange flavor, or cherry flavor)
1 c. optional ingredients (you can use nuts. We like chocolate chips to go w/ the cherry craisins. You could do pecans, almonds...whatever!)
Mix the above ingredients in your food processor. Whir them around until the craisins cooperate and pulverize into little bits. Top with:
1 stick butter, sliced.
Pulse a few more times. Empty into a large bowl. Add:
2/3 c. whipping cream
1/2 t. vanilla
Fold in, knead just enough to blend into a workable dough. Pat with your hands until about 1/2" thick or so and cut w/ a biscuit cutter (or shape into whatever your preferred scone shape might be.) Bake at 350 on a parchment lined cookie sheet (or use your Pampered Chef stoneware pan. Works great!)

A Month of Chocolate: My Chocolate Chip Pie

2010-02-08T22:17:00.001-06:00

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Mine, as in “I’ve played with this recipe and this is the way I like it.”
Mine, as in “No, get your own piece, I’m not sharing.”
Ok, ok. I keep my piece of pie, but I’ll give you the recipe. But only if you promise to serve it with Blue Bell Homemade Vanilla!
My Chocolate Chip Pie
1 c. melted butter
2 eggs
1 c. each flour, white sugar, brown sugar
1 t. vanilla
1/2 t. salt
1/2 c. each chocolate chips and chopped pecans
1 unbaked piecrust
Combine dry ingredients. Add eggs and cooled melted butter. Stir in chips and nuts. Place in pie crust and bake at 325 degrees for 60-70 minutes. Serve with Blue Bell Homemade Vanilla.

A Month of Chocolate: Milkshake Madness

2010-02-07T22:07:00.001-06:00

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I know, I know. Who needs a recipe for milkshakes, right? You just scoop out some chocolate ice cream, pour on some syrup and start mashing to your heart’s content. That may be fine for the amateur hour, but if we’re talking recipe-quality milkshakes here (it’s Chocolate Month after all!) then you owe it to yourself to hunt down the ingredients (chocolate sorbet? hot fudge sauce?) and give these a whirl. I live in Houston. Ice cream in February is not an odd thing.
Kevin's Milkshake Supreme
3 c. vanilla ice cream
1 1/2 c. chocolate sorbet
1/2 c. milk
2 T. Hershey's hot fudge sauce
Reddiwhip for topping and a cherry if you're feeling extra fancy
Blend all ingredients in your industrial strength blender (or use a food processor).

A Month of Chocolate: Getting Saucy

2010-02-06T21:01:00.002-06:00

6 Mocha Moons
Oh my. OH My… Coffee and Chocolate in one inspired dessert. Oh and did I mention the Haagen Dazs? And cashews? This one is worth it. So very worth it. In case you are wondering, these are all recipes from my collection, tried and true. This one comes from the Houston Chronicle, back in 1995.
Serves 4 (and you’ll have sauce left over)
3/4 c. chopped cashews
1 pint Haagen Dazs coffee ice cream
Remove the lid and cut the carton away from the ice cream. Roll the cylinder in the chopped nuts. Cover with plastic wrap and freeze. To serve: Slice cylinder lengthwise and then cut each piece into 4 semi-circles. Put two semi-circles on a plate and top with sauce. (Or, get all fancy-schmancy and put the sauce on the plate first.)
Mocha Sauce
2/3 c. chocolate chips
1 t. instant espresso powder
1/2 c. whipping cream
2 T. light corn syrup
2 T. Kahlua
In a 4 c. measuring cup, microwave all ingredients except liqueur for 2 minutes. Stir until blended. Add liqueur and cool for at least 15 minutes before pouring over ice cream.

A Month of Chocolate: Take Me Home, Rocky Roads

2010-02-05T20:47:00.002-06:00

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Can we ever have too many brownie recipes? Of course not! This one was clipped from a copy of Bon Appétit magazine, ages and ages ago.
Rocky Road Brownies
4 1-oz. squares bittersweet chocolate
1 c. butter
2 c. sugar
4 eggs, room temp
1 c. flour
1 t. vanilla
2 c. mini marshmallows
1 c. chocolate chips
1 c. chopped pecans
Heat oven to 350. Grease a 9x13 pan. Melt chocolate squares and butter in a saucepan over low heat. Remove from heat and add sugar, blending well. Beat in eggs, one at a time. Stir in flour and vanilla. Add marshmallows, chips, and nuts and mix thoroughly. Turn mixture into pan. Bake until almost set, about 40 minutes. Cool 10 minutes and cut into squares. Makes about 24.

A Month of Chocolate: Strong Women Bake Brownies

2010-02-04T12:07:00.000-06:00

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Best Brownies
These are not for wimps. What I mean is that if you haven’t been doing your strength training, you won’t be able to lift the dish! I don’t know what the secret is behind these squares of deliciousness, but I suspect it is the sheer size of them.
In a mixing bowl combine:
1 ¼ c. flour
1 ¼ c. cocoa
½ t. salt
In a saucepan melt:
3 sticks butter
Stir in 3 c. sugar, followed by 7 eggs (1 at a time)
Add to the mixing bowl along with
2 t. vanilla
4 ½ c. pecan pieces (No this is not a typo.)
Line a 9x13 pan with buttered foil. Pour in brownie batter and bake for 50-60 minutes at 350.
Don’t over bake. Cool enough to turn brownies onto a large baking sheet. Chill and remove foil. Cut into large squares.

A Month of Chocolate: Chip, Chip, Hooray!

2010-02-03T20:18:00.003-06:00

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This one is simple and straightforward. It assumes you don’t want to get into scientific discussions about water baths, optimal cooking/cooling and no-crack temp. Just buy the Oreos and Eagle brand and get started already!
Chocolate Chip Cheesecake
18 Oreos, finely crushed
¼ c. butter, melted
3 8-oz. packages cream cheese, softened
1 can Eagle Brand milk
3 eggs
2 t. vanilla
1 c. miniature chocolate chips
1 t. flour
Preheat oven to 300 degrees. Combine cookie crumbs and butter. Press into bottom of 9” springform pan. Beat cheese until fluffy and add milk, eggs, and vanilla. Mix well. In a small bowl, toss ½ c. chocolate chips and flour to coat. Stir into cheese mixture and pour into pan. Sprinkle remaining chips on top. Bake 1 hour. Cool to room temp. Remove sides of pan.

A Month of Chocolate: Warm Hearts, Frozen Mousse

2010-02-02T20:08:00.003-06:00

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Because sometimes you just need to go all out! This impressive showstopper can actually be prepared up to 3 days ahead of time. No quibbling over whether white chocolate is “real” chocolate. This is red and white for Valentine’s Day so it counts. When I make this for Christmas I love the way the bright green pistachios look sprinkled over the top. If green and red is "so two months ago", then feel free to substitute macadamia nuts.

Frozen White Chocolate Mousse Cake with Raspberry Sauce
Crust:
1 c. vanilla wafer crumbs
3 T. melted unsalted butter
Mousse:
6 oz. plus 2 oz. white chocolate, chopped
3/4 c. sugar
1 c. water
4 large egg whites
1/8 t. cream of tartar
1 1/2 c. heavy whipping cream, chilled
1 T. Grand Marnier
1 t. vanilla
3 T. chopped pistachios
Raspberry Sauce:
2 c. fresh or frozen unsweetened raspberries
1/4 c. sugar
2 T. Grand Marnier
Crust: Combine crumbs and butter (don't use food processor or you'll end up with glue.) Press into the bottom of a 9" springform pan. Refrigerate.
Mousse: In a glass measuring cup, melt 6 oz. white chocolate. Cool slightly. In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. In a small saucepan, bring sugar and water to boil, stirring until sugar dissolves. Continue to boil, without stirring, until sugar reaches 238 degrees (soft ball stage). Gradually beat hot sugar syrup into egg whites. Continue beating until whites are stiff and glossy, about 3 minutes. Fold in warm chocolate. Refrigerate until cool, but not set, about 5 minutes.
Whip cream, Grand Marnier, and vanilla until soft peaks form. Fold cream into chocolate mixture. Fold in remaining 2 oz. white chocolate. Pour into prepared springform pan and smooth the top. Sprinkle with pistachios. Freeze until firm (about 6 hours), cover with plastic wrap and return to freezer.
Sauce: Puree berries, strain to remove seeds. Add sugar and Grand Marnier. Refrigerate at least 1 hour.
To serve: Remove cake from freezer. Spoon sauce onto individual plates and top with a slice of cake. Serves 12.

It’s February and That Means One Thing!

2010-02-01T18:13:00.002-06:00

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Valentine’s Day nears. I never did care for chalky, pasty, medicinal conversation hearts, but chocolate – now that’s another story! Sure I’ll take flowers and cards (Hi Honey!) but when it comes to the sweet stuff, I’d rather make my own. Of course I’m happy to share, thanks for asking! My goal is to post one chocolate recipe per day for the rest of the month. Here we go…
(FYI – I’m not a photographer and have no skills, but if my iPhone and I can manage, I’ll share pics as I can.)

Cowboy Cookies
This is an adaptation from a favorite church cookbook. (When it comes to recipes, I never could leave well enough alone.) If you don’t have any margarine on hand, by all means use all butter! These are chewy, crunchy, and of course….chocolaty!
1 stick butter
1 stick margarine
2 eggs
1 c. each brown sugar and white sugar
1 T. vanilla
Mix above ingredients in a standing mixer. In a separate bowl, mix dry ingredients thoroughly:
2 c. flour
1/2 t. each baking powder and salt
3/4 t. baking soda
Add to mixing bowl, along with 2 c. oatmeal (not quick oats), 2 c. chocolate chips, 1 c. coarsely chopped pecans (I break them by hand. You don’t want finely chopped.)
Line a baking sheet with parchment paper. Using a small cookie scoop, put 12 scoops of dough on pan and bake at 350 for 12 minutes. You want them to just barely begin to brown when you take them out. Let them cool on the pan for a few more minutes until firm enough to remove to a rack.

New Year, New Start: Day 31

2010-01-31T13:59:00.001-06:00

Pat yourself on the back! I hope our adventure together has rewarded you with a fresh perspective for this new year. Just as we have a creator God who delights in beauty, so too we can delight in homes, yards, kitchens, and tables that reflect His goodness to us. I pray that our little “home improvement” project has encouraged you.

Thank you for stopping by my blog this month. What a joy it has been to make new friends! The challenge of one post per day was in fact doable, so.... if you'd like a taste of February, just think about this blog's title for a minute. You'll figure it out!

“Whatever you do, work heartily, as for the Lord and not men.” Colossians 3:23

Hugs,
Renee

New Year, New Start: Day 30

2010-01-30T13:51:00.000-06:00

Don’t throw in the towel – we’re almost through! Today’s the last day of our regular tasks. And speaking of towels…. somewhere in your kitchen, bath, or garage is a towel that has lived a good life. It has wiped up your messes and spills, dried muddy paws, and buffed the car to a sparkling shine. It’s a tool, pure and simple, and if it is no longer capable of doing what it was designed to do, then it’s not useful to you any more. Out it goes.

And that brings us to the end. Congratulations – you did it! Since I’m a teacher, and can’t resist the chance to review and recap – can you indulge me for a bit?

-People are more important than things. Love people; use things.

-Make the decision to release the unneeded object first, then decide where it needs to go. Trash, donation, or giveaway. Can you see why this is important? Don’t hang on to something because you have somehow convinced yourself that you are saving it from the fate of the garbage men or a thrift-store shelf destiny.

-Doing small tasks daily not only adds up over time, it also keeps you in the habit of evaluating your surroundings. Remember who’s in charge.

That wasn’t so hard now was it?

New Year, New Start: Day 29

2010-01-29T13:26:00.000-06:00

Ok, we’ve dealt with junk mail, junk food (pantry, fridge, and freezer), and various and assorted other kind of junk, errrr…. “stuff” that tends to clutter up our space. It’s time to attack another junker-bunker: The Junk Drawer. Unless you are a being from another planet, or have June-Cleaver-genes, you have one of these somewhere. You know you do! I’m not asking you to get rid of it; I’m not even asking you to catalog, label, and alphabetize it. I’m just asking you to look at it and make some choices to empty it of some of its contents. It won’t last forever, but you might find a treasure or two.

New Year, New Start: Day 28

2010-01-28T13:19:00.000-06:00

Read any good books lately? Now we’re hitting close to home. My bookshelf. I love books! I learned to read at age 4 and haven’t looked back since. One of my favorite characters is Harper Lee’s Scout because to her reading is as natural and expected as breathing. My physical space is limited, however, and I do need to learn to live within my literary-means. Today, let’s take a look at a shelf or two and make sure that the volumes have earned their spot. If not, clear space by marking some for the library book drive, a neighbor, the used bookstore, or online paperback swap. You might even, gasp…., toss some books in the garbage. Not every piece of printed paper needs to be held for posterity. If it was meant to be disposable, then dispose at will.

New Year, New Start: Day 27

2010-01-27T13:09:00.000-06:00

I miss my nearby HEB Pantry Store. It was close, convenient, and laid out so well that I could be in and out in a flash. When it comes to my own pantry, however, it’s usually not very convenient or well–laid out. I’m working on it but I never cease to be amazed by what I find in there. Who knows what lurks in the corners of our pantries? If we don’t, then it’s time to get in there and toss out the space-hoggers. Again, this project is all about simple tasks that you and I CAN do. A major pantry overhaul might very well be in your future, but for today – just take a few minutes and throw out the box of stale crackers, the expired salad dressing, and the jelly of dubious origin. Pantry perfect!

New Year, New Start: Day 26

2010-01-26T12:59:00.000-06:00

Shhh…..it’s a secret. We all have them. Somewhere is a pile of more than 2 of the same thing that we are holding on to, “just in case.” I’m not going to ask you to reveal what’s in your stash, just encourage you to pare it down a little. Can you get rid of half of it? Ask yourself how many of this particular item can I even use at one time? If the answer is “one”, then consider keeping one or two for a back up. That’s all you need. Just try it. If you find out, in a month’s time that you really miss having 29 (grocery sacks, Pringles cans, meat trays, pizza boxes) on hand, then you can re-start your collection.

New Year, New Start: Day 25

2010-01-25T12:50:00.000-06:00

Care to dish a little about…dishes? Today’s task doesn’t involve Grandma’s heirloom china or even that souvenir mug from your last vacation. ( Although if you have 25 souvenir mugs, we probably need to talk.) No, let’s look at the easy marks: can you find anything chipped, cracked, gnawed, or leftover from a trip to (fill in the blank) theme park? Out it goes. Please tell me that the Mickey Sippy Cup is not your only memento of your Disneyworld vacation! Even if you let every family member pick 1 special cup (ok even 2 – one to use and one to be in the dishwasher) you could probably get rid of several items. (I could tell you to go exploring in your kitchen’s Bermuda-cabinet-triangle, but that’s beyond the scope of our project. Whew!)

New Year, New Start: Day 24

2010-01-24T12:43:00.000-06:00

“Just a note…” How many times have you started a quick letter with these words? Everyone loves getting something written just for them. Why not take some time today and let someone know, in writing, how wonderful they are? (Ok, you can send an email or even post on their Facebook wall!)

“…that we may be mutually encouraged by each other’s faith, both yours and mine.” Romans 1:12

New Year, New Start: Day 23

2010-01-23T12:32:00.000-06:00

Good for what ails you…. or not, if your medicine cabinet contains anything expired or mis-labeled or improperly stored. At the very least, check the dates. If you’re a safety star, then take a few minutes to make sure your basic first aid kid is accessible and stocked.

New Year, New Start: Day 22

2010-01-22T12:28:00.000-06:00

Hey, good lookin! Whatcha got cookin? Not much if your recipe box or cookbook shelf is jammed to overflowing. Time for a reality check. Most of your recipes can be found online and if you’re reading this , right now, then we both know you can find your way around the internet. Since we’re keeping our New Start Tasks simple, I’m not going to tell you how to organize your recipes in 10 easy steps, or even how to find the best recipes online. This is all about small, measurable, steps. Find a recipe/book that no longer reflects you, your family’s tastes, or your lifestyle, and throw it out. Wasn’t that easy?

New Year, New Start: Day 21

2010-01-21T12:18:00.000-06:00

I’m treading carefully on this, to some, sacred territory. Today we’re going to dip our toes into the garage and find one thing that can go. I don’t recommend starting with your husband’s tool chest, work bench, or automotive shelf. I’m talking about something that you know is just taking up space and shouldn’t be. Old sporting equipment and gardening supplies are a good place to start. Maybe what really needs to go is your rusted-out garbage can. (Although good luck throwing that out. It’s hard to convince the garbage men that the garbage can is, in fact, garbage.)

New Year, New Start: Day 20

2010-01-20T12:09:00.000-06:00

UFO? That’s Unidentified Frozen Object. I’ll let you have one bag of peas or corn for first aid’s sake. You can even have your hidden Haagen Dazs and I’ll never tell. What we’re talking about today is that mystery block of ice-encrusted something or other that you are just waiting to throw out but feel guilty as long as it might be good. It’s not good. Sever the ties and say your good-byes.

New Year, New Start: Day 19

2010-01-19T12:04:00.000-06:00

When I got married, over 27 years ago, Tupperware was so wonderful we received several pieces as wedding gifts. Today, not only can you buy every sort of plastic ware imaginable at the grocery store, but one or two nights of take-out is enough to replenish your supply. And that brings us to today’s post. I’m not here to argue the merits of safety, brands, or quality. I’m here to tell you that if it’s missing its lid – throw it out! There is no such thing as spontaneous-tupper-generation and your cabinet will not spawn missing pieces of its own volition. Sorry.

New Year, New Start: Day 18

2010-01-18T11:58:00.000-06:00

Best face forward! Oops…not if your makeup is enough to send Mary Kay peeling off in her pink cadillac! The glittery aqua eye-shadow? Let me be the first to say…Old makeup isn’t just a hazard to your beautiful style, it can be a health hazard as well. Makeup has a shelf life and if yours is past its prime, throw it away.

(Congrats! We’re more than halfway through the month and if you’ve made it this far you have a more simplified, more uncluttered existence. Wow!)

New Year, New Start: Day 17

2010-01-17T11:50:00.000-06:00

Compliments are food for our souls. Find something praiseworthy about someone else today and tell them.

“A word fitly spoken is like apples of gold in a setting of silver.” Proverbs 25:11

New Year, New Start: Day 16

2010-01-16T11:45:00.000-06:00

“Hi, my name is Renee, and I love kitchen gadgets.” There, I’ve admitted it. I’ve got my favorites and I’ll bet you do as well, but there’s nothing more frustrating than not being able to find that favorite tool immediately because it’s buried under last year’s miracle slicer/dicer/chopper/whangdoodle/deelymabobber. In less than time than it takes to make a cup of coffee, you can look through your gadget collection and throw out the tired, the broken, the homeless, the tempest tossed….(sorry, I got carried away.) Even if everything is in pristine condition, is it possible you have too many of the same item? Bless someone else with your duplicates or start a stash for a young adult about to leave home.

New Year, New Start: Day 15

2010-01-15T11:35:00.000-06:00

Junk food, junk science, junk yard, junk… how about junk mail? If someone showed up at your doorstep and offered to dump a load of garbage in your foyer, would you invite them in with open arms? Yet how much unsolicited paper comes our way each day and we think we “owe” it the time of day. I’m all for etiquette and good manners, but not when it comes to paper-invasion. When you pick up your mail today, stand next to your trash can and get used to sending the uninvited guests right back outside.

New Year, New Start: Day 14

2010-01-14T11:25:00.000-06:00

Today’s task won’t take long, I promise. Walk into your closet and find one item of clothing that no longer fits. Let it go. Throw it out. You are too wonderful to let a pair of pants beat you up and hold you hostage because “you might fit into them someday.” Who’s in charge here anyway? Does that free t-shirt from 20 years ago reflect who you are now and who you are becoming? Think about it: This is the place where you begin your day. Why start your morning by feeling like even your clothes are out to get you? If you need permission, here it is!

New Year, New Start: Day 13

2010-01-13T11:10:00.000-06:00

Quilting, scrapbooking, photography, cake-decorating, jewelry-making, t-shirt painting…. If you own craft supplies that date back to the days of Martha Stewart before she went to prison, it’s time lob that hobby right into the garbage can. Trust me, puffy fabric paints have come and gone. Seriously – if you really do plan on picking that hobby up again some day, the technology has changed and you owe it to yourself to make sure your materials are safe and usable.

New Year, New Start: Day 12

2010-01-12T11:04:00.000-06:00

Promises, promises. That miracle cleaning product didn’t measure up. It’s ok – we’ve all fallen victim of the siren song of “as seen on tv.” We’ve all bought that magic potion that promised to rid our lives of grease, scum, spots, and stains. Why are you letting that impulse buy hang around, taking up valuable cabinet space? Throw the imposter out and leave room for your tried and true. (In case this doesn’t apply to you, there just might be a half-empty bottle of dried out mystery-whatever under that sink. Out it goes.)

New Year, New Start: Day 11

2010-01-11T10:58:00.000-06:00

I like to call this task Frigidaire-ors. You know, that little jar of gourmet mustard that you bought to go on the gourmet sandwiches that you never made? Or how about the chocolate-chipotle-caramel-dessert sauce that never saw the light of day, much less your ice cream? Yeah, and that fruit jam that was going to make your scones the envy of Queen Elizabeth herself, but ended up tasting like an old stick of juicy fruit? Out it goes….

New Year, New Start: Day 10

2010-01-10T10:52:00.000-06:00

Thank you! Thank you for sticking with our little project and thank you for stopping by on your day of rest. While we’re feeling thankful, why not find someone today and tell them “thank you” as well.

“I thank my God in all my remembrance of you.” Phil. 1:3

New Year, New Start: Day 9

2010-01-09T10:42:00.000-06:00

Is your music collection no longer in tune? Has your “groove thang” stopped shaking? Are you waiting for 8-track tapes to come back? Somewhere on that shelf or in that cabinet is a free CD that some promo sent your way, or that you picked up for 1.99 and listened to once. Just one. There is just one CD or tape that you can say goodbye too. It’s a start.

New Year, New Start: Day 8

2010-01-08T10:33:00.000-06:00

Let’s get personal. Somewhere in one of your dresser drawers is an item that has holes, a frayed hem, stretched out elastic, or spots that will not come out. (I am not mentioning any unmentionables, but if one of your underwires has sprung and threatens to give you a body piercing, then you might need to pay attention.) You are a person of dignity and worth who deserves better! Out it goes.

Reminder – Notice I did not ask you to buy a replacement item. Sometimes we need to see that surrounding ourselves with good things doesn’t mean having more things, it means paring down so that only the best remain.

New Year, New Start: Day 7

2010-01-07T10:27:00.000-06:00

Baubles, bangles, and …beadless, backless, and broken. Take a jaunt through your jewelry box and throw something away! If you need help deciding what is no longer in style, find a teenager. Trust me, if it makes them roll their eyes – out it goes!

New Year, New Start: Day 6

2010-01-06T10:23:00.000-06:00

The games people play…or don’t! It might have been fun once, but perhaps a piece or two is missing, no one remembers the directions, or your kids have simply aged out. Tastes change so do people. Don’t hang on to something that’s not useful any more.

This is a good time to put in a note about blessing others. Why keep something that someone else might be able to enjoy? Sometimes we need help to recognize what should have gone in the trash a long time ago. Other times we need a gentle nudge to let things go and let them have a new home. If one of your games or puzzles (in good condition!) can be shared, and it will take you less than 5 minutes to put a “donation bag” in your trunk, then go right ahead!

New Year, New Start: Day 5

2010-01-05T10:13:00.000-06:00

Let’s spice things up! Oops…not with those old things. Something in your spice cabinet has definitely lost its savor. I’ll save the “fresh herbs” post for later, but for now – find an ancient bottle or tin and pitch it. Your palate will praise you.

New Year, New Start: Day 4

2010-01-04T10:08:00.000-06:00

Somewhere there is a stack of magazines that you are meaning to read “someday.” Guess what? Life goes on and whatever benefit would have been gained by that bit of information buried in those pages, has since been lost by the negative impact of walking by that stack and feeling guilty. Pick one issue and toss it.

New Year, New Start: Day 3

2010-01-03T10:12:00.001-06:00

Sundays are a day of rest, to be set aside and focused on others. Did you know the Lord builds in 52 days of vacation for you every year? What a blessing! Share one of your biggest, brightest smiles with someone today.
"A glad heart makes a cheerful face..." Proverbs 15:13

New Year, New Start: Day 2

2010-01-02T10:03:00.000-06:00

(Reminder: 5 minutes or less, you can do this!)

One of your holiday decorations is looking a little tired. Its “ho ho ho” has “go go gone.” Don’t store it for another year and decide to toss it next December. Do it now. If it doesn’t make you smile with joy, it hasn’t earned its spot.

New Year, New Start: Day 1

2010-01-01T09:57:00.001-06:00

This project is guaranteed to make you feel better about yourself and your surroundings. It's easy, won't cost you a penny, and doesn't require any more exercise than walking to your trash can. Post "done" when you're finished and pat yourself on the back! This is not about setting goals you can’t meet or resolving to do something that only induces guilt later. Feel free to share with friends.

Rules (or “Suggestions” if the “R word” makes you uncomfortable and/or rebellious.) – Each task should take less than five minutes. Don’t be tempted to get sucked in and spend all day. Prove to yourself that you can accomplish measurable progress quickly. Each task is for you and you alone. If you want a family member to join in, fine, but they need to accomplish their own tasks. You can’t do it for them. Ready? Here we go…

Somewhere in your sock drawer there is an unmatched sock that has been there for ages. There is no hope for this poor singleton. There is no e-hosiery-harmony and this thing will never find its partner. Throw it out.

Congratulations! You’re on your way.

What’s Cooking Wednesday: “May I Have More Zucchini Please?”

2009-12-30T15:21:00.002-06:00

When my 6th grade nephew asked for more green veggies, his mom about flipped! His dad, my brother, and I figured that it must be the bacon. The secret to any good vegetable recipe? Bacon. In case you have any finicky eaters at your house, I’m here to help. From Donald Link’s Real Cajun, comes this recipe for Smothered Okra & Tomatoes. What we can learn: 1. If your grocery store is out of okra and you don’t have a mess from your garden, use zucchini. 2. This spicy tomato sauce is so wonderful, that you might find yourself using it on just about everything (eggs, grits, rice, potatoes, pasta, green beans…. I made extra and used it with fresh spinach the next night). Enjoy!

Okra & Tomatoes
(Or forget the okra and just make the sauce! It’s a wonder of fresh herby, spicy deliciousness!)
1 T. bacon fat
1/2 medium onion, sliced
1 jalapeno pepper, stemmed, seeded, and finely chopped
3 garlic cloves, thinly sliced
1 T. tomato paste
3 plum tomatoes, diced
1 t. salt
1/2 t. pepper
4 bay leaves
1 t. chopped fresh rosemary
1/2 t. red pepper flakes
2 T. red wine vinegar
1 1/3 chicken broth
(3 c. okra sauteed in 2 T. olive oil)
In a medium skillet heat bacon fat over medium-high heat. Add the onion, jalapeno, and garlic and saute for 2 minutes. Add the tomato paste, tomatoes, salt and pepper, bay leaves, rosemary, red pepper flakes and vinegar. Cook for 10 minutes, until the tomatoes start to break down and form something of a paste, then add the broth and simmer for 10 to 15 minutes longer over low heat. (Stir into the sauteed green veggies of your choice. )

Ten For Tuesday: Cookbook Connections

2009-12-29T07:09:00.003-06:00

This is my cookbook shelf. Actually, this is just the main cookbook shelf (I have auxiliaries). I know this is the time of year when we’re all on a mission to declutter and pare down, but here are 10 books that have earned their spot. You’ll probably notice a trend.
10. Special Mexican Dishes: Easy & Simple to Prepare by Amalia Ruiz Clark. When I was in college in Tucson, I interned at a cooking school called The Tasting Spoon. That turned into a part-time job where I was paid in free classes and leftovers. (Steve did not complain! We were probably the only UofA students eating Beef Wellington.) Mrs. Clark taught me how to make tamales and even gave me an autographed copy of her book.
9. Renee’s Recipes. The blue binder was a wedding gift from a family friend in Tucson and contained many of her favorite recipes. Judy left plenty of space for me to add my own and it is now overflowing. On the first page of the section marked “Sweet Stuff” she included a picture of a precious baby along with the instructions “Don’t make one of these until you finish college.” (Sorry, Judy. I never was one to follow a recipe exactly.)
8. & 7. Mastering the Art of French Cooking and Julia Child & Company. We know who wrote these two! My mother-in-law Dorothy was a fabulous cook and I used to love poring over her cookbook collection. Now these are on my shelf where they remind me of many happy dinners and conversations about recipes and cooking.
6. Cooking With Love – Recipes compiled by the Women’s Grow Group of Bear Creek Community Church. Our previous church home for over 15 years, BCCC closed its doors this past spring, which makes this book even more special.
5. (Unnamed – I call it the Brown Binder)– Compiled by longtime friends Holly & Diane, this is a collection of their favorites. It makes me smile because it brings back memories of when we were all up to our ears in sippy cups and diapers. And baby showers. We hosted a lot of baby showers!
4. The Taste of Texas Anniversary Cookbook. The owners used to go to church with us and I remember having dinner at their house once, back before the restaurant moved to its current location, and hearing Edd talk about how he always looked for ways to make everything better, even something simple like taking a great blue cheese salad dressing and then adding more cheese, or a filet that’s seasoned AND bacon-wrapped AND served with butter. (Is it any wonder this place now has a 2 hour wait?)
3. Royer’s Round Top Cafe. Also former church members (what was it about Bear Creek & restaurant owners?), Bud & Karen taught us to find a passion and pursue it, no matter where the Lord leads. Cooking is more than just filling hungry tummies, it’s about the relationships around the table.
2. Betty Crocker’s New Boys and Girls Cookbook. I unwrapped this one the Christmas when I was 8. Thanks Mom & Dad! The Mad Hatter Meatballs and “Ham” Loaf Hawaiian were only the beginning…
1. Home is Where the Heart Is: Memories and Family Recipes by Connie Augustine. Mom wrote her own cookbook! She and Dad filled it with family history, stories, photos, and of course recipes. They printed it, published it, and presented it to each of us this year. One day little Emmie & Jack and their cousins can read about their roots and hopefully make their own 3AM Salad or Graham Cracker Pudding and know the history behind it.
Some cookbooks are on my shelf because they are the “go-to” source for the best way to do certain things. Some are there because they are guaranteed crowd pleasers. But some are there because they hold memories of people and places-- cooking connections.

Good Morning!

2009-12-27T06:23:00.001-06:00

“The steadfast love of the Lord never ceases. His mercies never come to an end; they are new every morning; great is your faithfulness.”

-Lamentations 3:22-23

Christmas Eve Gift!

2009-12-24T08:38:00.001-06:00

Our family has a strange custom, kind of a game, whereby the first person to say “Christmas Eve Gift” to another is supposed to have good luck the rest of the year. I’m too much a Calvinist to believe in random “luck”, and the game is a little self-serving when you think about it, but it’s all in good fun. Really, it’s a contest to see who can outsmart the other! (12.01 phone calls, sneaky emails, our competitiveness knows no bounds.) From everything I can tell, the custom is a southern one, originating back to the days when a small person in the house could say the phrase and be given a gift by the oldest person in the house. So to all my dear readers, may I be the first to wish you Christmas Eve Gift! And may you all enjoy a wonderful, blessed day knowing the greatest Giver of all. The Lord bless you and keep you!

Hugs,

Renee

PS – There are a gazillion random Christmas pictures I could post, but I’m going to leave you with two of our precious Christmas gifts this year: Emmie & Jack.

And Merry Christmas Dad!

2009-12-23T07:49:00.001-06:00

Dear Dad,

What to get you for Christmas? I know you think that food gifts are for “old people” and you certainly don’t qualify on that front. You won’t be getting any jellies or candies or Hickory Farms cheeses from me. (Not that I’m opposed to giving you the odd sack of licorice when we visit. Your secret is safe with me.) I also know that you don’t need any more computer gear – at least not any that I would be able to choose! But I do know that when you emerge from your office that you and Mom can be found in the kitchen, cooking up one of your latest recipe finds. I think you two were just waiting until all us kids were grown so you could turn into gourmet chefs!

So here’s my proposal: Mom is happy that I’m blogging again (I’m trying Mom! Three posts in one week!) and I think you and I need to start a father-daughter cooking project. To that end I’m sending you your own copy of the same book I just bought. Why this one? Because the very first recipe in there is for smoked bacon! And more follow – for sausage, boudin, cracklins, and tasso. No, the entire book isn’t about pork, and yes, you are the best “Real Cajun” cook I know, but I thought it would be fun to keep our family “charcuterie” in business. (Plus I’m a sucker for books that speak rapturously of rice and gravy.)

And now I need to find out where to buy pork bellies!

Love,

Renee

Ten for Tuesday: Why I’m Glad I Live in Texas

2009-12-22T07:15:00.002-06:00

10. Our snowfall lasted less than an hour and looked beautiful. That’s enough for me.
9. Neighbors don’t shovel your driveway, but they do share their generator during a hurricane.
8. I can look out my window and see these same neighbors boiling the head of a deer in their driveway…
7. …because their sweet little freckle-faced daughter shot her first buck!
6. And she’s a cheerleader. This is Texas and we know how to cheer. And shoot.
5. Our state capitol is so beautiful that we have an ornament from the same on our tree.
4. I can go Christmas shopping without hauling around a winter coat.
3. Best homeschooling laws in the country.
2. Every person in our immediate family has a town with their name in it. Stephenville, Alice, Kyle, Katy, Cooper, Joy, and Kelsey. Oh, and don’t forget Mathis, Texas (pop. 5295)
1. George Strait’s “When It’s Christmas Time in Texas” (Sorry you other 49!)

Merry Christmas Mom!

2009-12-20T08:37:00.001-06:00

The blog is back. In case your life has been lacking in that special something that only Add More Chocolate can supply, I’m here to help. I got a little sidetracked by reading something somewhere that says “your blog should have a niche and a purpose.” Umm…. Ok. So here’s my niche: For all you homeschooling, Christian, writing teachers who cook and are too young to be a grandmother – this blog’s for you! (And your friends, relatives, mother’s friends, etc.) Welcome aboard!

Oh, and my purpose? To post recipes, spout off observations, share family pictures and updates, and occasionally make you laugh at my foibles. Feel free to listen in. I can’t promise that I’ll be giving away Kitchenaid mixers to my thousands of readers, but even if Mom is my only reader – she’s worth it!

And here she is with her two GREAT grandbabies.

Hugs,

Renee

How Beautiful Are the Feet…

2009-09-09T09:55:00.001-05:00

Actually the verse from Isaiah reads “How beautiful upon the mountains are the feet of him who brings good news, who publishes peace…” Why not talk about feet for a bit?

Emmeline’s feet are now 4 months old and she is learning to laugh and roll over.

Kelsey’s feet are now shod in brand new volleyball shoes. (You can figure out where I’ve been spending most of my time lately as well.)

Mom was here for a quick visit last month and we hit the shoe sale at Macy’s. Great day!

Radley’s foot is sporting a lovely purple bandage. He managed to cut his paw open on something in the backyard (our best guess is a bolt on the gate) and now has stitches.

Kristin has a ganglion cyst on her foot – going to the dr. this week. Did you know these are also called “Bible Bumps” because treatment used to involve slamming a Bible on them to break them apart? Seeing as how we’re now back to Bibles and feet, I think I’ll just tiptoe away for now…

I have a new title

2009-08-13T22:49:00.002-05:00

Today was a busy one here at the CIRCE apprenticeship retreat. All this learning, talking, planning, contemplating, and discovering can really wear one out (not to mention exhausting one’s supply of verbs!) My roommate Cindy Rollins and I are positively giddy over the fact that our presentations are DONE! She did an incredible job presenting metaphors to us this afternoon. Keats, Churchill, Wordsworth, Shakespeare…when she says words are a playground (hey! There’s a metaphor now!) she is not kidding. My lesson on comparisons was more or less a success. (Ha. Ha. Ha.) Actually, it went very well considering I was presenting two lessons at once. Jeremy, one of our first year apprentices, said I was the “perfect hostess of learning.” Wow. Can I wear an apron with that? Actually, that description describes exactly what I’m hoping to accomplish. I want to help you feel at home with new ideas and encourage you to try something you might have previously thought was “icky.” May I show you to your seat?

It’s All About Absorbency

2009-08-08T10:49:00.002-05:00

A little glimpse from babies in the real world. Yes she’s precious, yes she’s adorable, yes I could just eat her up with a spoon, but… Emmie is what’s known as “a spitter.” Look carefully at the picture below and note:
A. Her mouth. Watch out, she’s gonna blow!
B. The pile of bibs on the floor next to her.
C. The extra clothes, also on the floor.
Katie and Josh’s apartment is a whir of activity, washer and dryer activity that is! One little baby can sure make a lot of laundry.
But this picture has still more to tell. Note:
A. The smile on Emmie’s face. She loves to “walk” with Katie.
B. Katie’s hands, patiently holding up her little girl.
Life may have its little mishaps, and we all need some extra tools around for mopping them up, but when you have someone around to hold your hand and walk you through, it’s a little bit easier.

7-UP Pound Cake

2009-08-02T14:54:00.003-05:00

I'm all recovered from VBS (and will NOT be posting pictures). Tonight for the church supper I'm bringing a 7-UP pound cake. When I mentioned this on Facebook (let's be friends!) someone asked first if someone had "passed" and second if I'd seen Jeanne Robertson on YouTube. No on both counts, but after watching the video clip, put me down as a fan. She's hilarious!

The recipe is pretty good too!

Cream together: zest from 1 large lemon, 3 sticks butter, 3 c. sugar.

Add 5 eggs, beating well after each one.

Add 1 t. salt and 3 c. flour, beating after each cup.

Add 1 c. 7-UP.

Bake in greased and floured bundt pan for 60-75 minutes (until tester comes clean).

Glaze when cooled with: 1 1/2 c. powdered sugar mixed with 1/4 c. melted butter, 3 T. cream, juice from one large lemon. Can thin with some additional 7-UP if desired.

Pretty Pretty Princess

2009-07-24T10:09:00.002-05:00

Remember this game? My girls all loved it. The board game came with lots of plastic beads, earrings, bracelets, and the all important tiara. Yesterday at work, my last day at The Homeschool Store for this summer, a sweet little 5 year old came in wearing flip-flops and a blue scrunchy around her little scraggly ponytail. But the most important piece of her attire? The princess costume! That’s right she was outfitted in net, tulle, and sequins from top to bottom. She seemed oblivious to the fact that she was the only bookstore patron in royal attire, in fact she was very comfortable with herself.
Katie tells me that Emmie loves her soft blankie, her satin lovey, and even her mommy’s silky pj’s. We probably have a princess in the making here too.
Lessons learned? Wherever you go, remember your “inner princess.” And if wearing the outfit makes it real – go for it!
Love,
Renee