Pretty Pretty Princess

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

What all the latest dental extraction patients are eating…

The tour through my cookbook shelves continues. Since Kevin and Kristin had their collective wisdom teeth out on Friday, my kitchen is featuring soups this week. Here is a chilled number that promises some smooth sipping without being so rich that you feel like you’re drinking cream. Yes, it’s from The Peach Tree Tea Room Cookbook but don’t let the “T-word” scare you. This soup is girly enough to serve with a chicken salad on a croissant but pretty and light enough to go with something from your grill. (You dental patients just get the soup. Sorry!)

Note: I’ve taken the liberty of cutting the recipe in half for you. Unless you are going to serve this to an army, there’s no need to make such a huge quantity.

2 large ripe avocados, peeled and pitted

1 garlic clove

2 green onions, in pieces

small handful of fresh cilantro

2 t. pickled jalapeno juice plus 3 or 4 slices of the peppers

shake Tabasco

1 1/2 c. sour cream

1/2 c. buttermilk

1 box (32 oz.) chicken broth

salt to taste, garnish (sour cream, green onion, cilantro, etc.)

Mix all ingredients, except broth, in blender. Puree, adding broth as needed for consistency. Transfer to bowl or pitcher (if saving for later) and add the rest of the broth. Add salt to taste. Refrigerate until cold. Serves 6-7.

The Wonders of the Internet

Now that I have a grandchild, it’s a little easier to comprehend what my own grandparents must have been going through when Mom and Dad took me halfway around the world. They had airmail, but we have Skype! Here’s little Emmie “on the phone” at 10 weeks. (Yes, I know Katie’s head is missing, but she graciously ceded the camera to the star of the show.)

 

Love My Skillet

Two new skillet recipes in one weekend – and both successes! I don’t remember if this was a wedding gift 27 years ago or a hand-me-down from mom, but it has achieved Legendary Kitchen Workhorse status. It’s perfectly seasoned and don’t you dare soak it in hot water!
The first recipe is great for taking to pot-luck suppers or serving up with a bowl of chili. (Who cares if it is 100+ degrees? It’s never too hot for chili! ) The second is a tropical twist on an old-fashioned favorite.

Green-Chili Cheese Cornbread

1 c. cornmeal
1/2 c. flour
1/2 t. baking soda
1 t. each baking powder and salt
1/2 t. garlic powder
3 T. melted butter
1/2 c. chopped onion
3 eggs
1 1/2 c. shredded cheddar cheese
1 small can chopped green chiles
1 can (11 oz.) Mexicorn, drained
1 c. milk
Combine dry ingredients first, then add remainder. Pour into an oiled cast-iron skillet that has been preheating at 350. Bake for 40-45 minutes until golden brown.
The second recipe is not as complicated as it seems. It’s a great twist on the traditional upside down cake and the caramel sauce is incredible! (Credit where credit is due: inspired by Stephan Pyles New Tastes from Texas)

Pineapple Macadamia Upside Down Skillet Cake with Orange Caramel Sauce

Cake
3/4 c. light brown sugar
4 T. melted butter
1 1/2 c. fresh pineapple, cut in small chunks
3/4 c. chopped macadamia nuts, plus extra for garnishing
Mix together: 1 1/2 c. flour, 2 t. baking powder, 1/4 t. cinnamon, 1/4 t. salt
Cream together: 4 T. butter, 1 c. sugar, 2 eggs, 1 t. vanilla
1/2 c. milk
Preheat oven to 350. Sprinkle brown sugar in a 9” cast-iron skillet. Top with melted butter, pineapple, and nuts. Add sifted dry ingredients to butter/sugar mixture, alternating with milk. Pour into skillet and bake for 40 minutes. Rest for 5 minutes and invert onto plate. Garnish with orange slices and extra macadamia nuts. Serve with orange caramel sauce.
Orange Caramel Sauce
Melt 1 c. sugar in a heavy saucepan over medium heat. Remove from heat and stir in 1/3 c. fresh orange juice and 1/4 c. water. It will sputter so be careful! Whish in 2 T. butter and juice from 1/2 a lemon.

God Bless the U.S.A. !

Just Peachy!

This is one happy baby! Maybe she is wishing that she had enough teeth to enjoy this yummy summer salad? This new dressing recipe is sweet, tangy, fruity, and deserving of a spot on one of your summer menus. The dressing comes from the Loveless Cafe, but the salad is my own adaptation.

Peach Vinaigrette

1 c. frozen peaches
2 T. diced onion
1/4 c. each cider vinegar, orange juice concentrate, and honey
1 c. canola oil
salt
Blend everything except oil in a food processor until smooth. Add oil in steady stream. Refrigerate.

Blue Ribbon Salad

Ribbons of romaine and leaf lettuce
Blue cheese crumbles
Candied pecans (I use a recipe that calls for sugar and cayenne, but anything will work fine. Just throw in some chopped nuts if that’s what you have on  hand)
Shredded carrot ribbons
Peach vinaigrette dressing

Me! Me! I want to be a millionaire!

Since I never met a game show I didn’t like, today’s Who Wants to Be A Millionaire auditions here in Houston seemed like a fun way to spend a morning. Up at 5AM, I headed into town to get in line by 6. My fellow auditioners were friendly and fascinating (Hi Barbara and Jackie!) and made the 2 1/2 hours much more bearable.
After being herded inside (hooray for air conditioning!) we played some trivia games and I won a t-shirt! The most fun part of this story is that I wouldn’t have even known the answer if it weren’t for the fact that my facebook friend (and fellow Jeopardy! enthusiast Megan) was on Millionaire herself last month. This was one of her questions! Like I tell my students: “You don’t have to be smart; you have to pay attention!”
I guess this particular game show appearance isn’t in my future because I didn’t pass the test. They didn’t tell us what a passing grade was, but 25/30 isn’t it.
Have a great week and don’t pass by the chance to pursue your dreams – whenever it pops up!