Wednesday, October 29, 2008
Wednesday, October 22, 2008
Recipe courtesy Rachael Ray
Show: 30 Minute MealsEpisode: Leave The Carbs Behind
1 large head cauliflower, cut into florets
3 cups chicken stock
4 tablespoons butter, cut into pieces
1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand)
Coarse black pepper and salt
A generous grating nutmeg
Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.
Recipe courtesy Tyler Florence
Show: Tyler's UltimateEpisode: Ultimate Sunday Dinner
4 sweet potatoes, peeled and cut into 1-inch cubes
1/4 cup extra-virgin olive oil, plus more for drizzling potatoes after cooked
1/4 cup honey
2 teaspoons ground cinnamon
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.
Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.
Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.
1 pound asparagus, thinly sliced on a bias
1 large shallot, thinly sliced
1 tablespoon unsalted butter
Coarse salt and freshly ground black pepper
In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.
Recipe courtesy George Duran
Show: Food Network SpecialsEpisode: Ham on Turkey
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Nonstick cooking spray or parchment paper
Apple and Pear Crisp
2007, Ina Garten, All Rights Reserved
Show: Barefoot ContessaEpisode: It's Friday Night Again
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced
Preheat the oven to 350 degrees F.
Peel, core, and cut the pears and apples into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish. (I used a 9 by 13 inch pan & it worked fine)
For the topping:
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
Place the baking dish on a sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
Monday, October 20, 2008
Try to visualize a black & white photo or painting of yourself. Which parts are colored or tinted? What colors are there? What textures exist? Or, is there more lacking than you would like? The cool thing is, you're the artist and you can change it how ever you want to--you do have a Master teacher to refer to for an example.
I can certainly tell you that the way we see ourselves is most likely not how Heavenly Father sees us (because one day our vision will coincide and be as one). Yet for now, in the truest sense, we are " what we think".
Wednesday, October 15, 2008
Wednesday, October 8, 2008
This year I will be having a ladies night of sorts--A Pajama Party. It will be Friday, November 14th (I'm thinking around 7:30pm or so). Pajamas are required. There will be lots of chocolate goodies, made by yours truly, milk and ice cream. If there are any special dessert requests, please let me know. We will also be watching the Emma Smith Movie which I absolutely love. And for any breastfeeding moms, precious babies are more than welcome.
Hopefully you all can come, and if not, I appreciate the desire to.
By the way, my actual birthday is November 7th and is reserved for my husband. I'll be turning 25 this year (a whopping quarter of a century).
as a disclaimer, 25 is not "old" by any means. I'm happy to be getting older and wiser and feel more like myself.
Monday, October 6, 2008
Recently, at a women's conference Dieter F. Uctdorf said,
"Creation means bringing into existence something that did not exist before—colorful gardens, harmonious homes, family memories, flowing laughter.
"What you create doesn’t have to be perfect. So what if the eggs are greasy or the toast is burned? Don’t let fear of failure discourage you. Don’t let the voice of critics paralyze you—whether that voice comes from the outside or the inside.
"If you still feel incapable of creating, start small. Try to see how many smiles you can create, write a letter of appreciation, learn a new skill, identify a space and beautify it."
So, though I am lacking many skills there is hope in knowing that I can create something entirely new. For me, the focus right now in my life is new ways of thinking and perceiving situations and conversations. Though I may have had a rough start in this life, it is where I am headed that matters most.
Here's a startling confession (add sarcasm), I'm not perfect. I do the best I can, and sometimes what I know now will not suffice for the long haul. Quite simply, creation and perfecting one's self, comes one day at a time and is most visible years down the road.
So, yes I would like to do things differently and be entirely changed now, but that is too overwhelming and impossible. So the questions remain: #1 What can I do today to do a little better? and #2 What does my Heavenly Father think of me today? That is where perfection and creation begin--in the love of the Lord, our hearts, our desires, and our actions.