It’s All About Absorbency

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

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

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. !