Amen.

Yesterday is ... 

History.

Tomorrow is ...

a Mystery.

Today is ...

a gift. 

That's why we call it ...

the Present.

These are...

so totally amazing and addicting!!

And are currently buy one get one free at my local store! Thank you store-manager-people-in-charge!

**********************************************

Also, there is a new blog on the web. Put together by Susan (penless) and it includes me and a few others. I think you'll really find it helpful. It is a baby blog, just starting to crawl, but give us some time and I believe it will be a success!! I'm not going to tell you anything more about it, I'll let you check it out for yourselves!

Hands & Hearts...for HIM!!

Soup-er recipes

The baking frenzy is beginning to slow down but I did make a few more this week, definitely worth sharing.

Simple Whole Wheat Bread - originally posted at allrecipes, and I found it at Susan's. This is absolutely delicious. The kids loved it too. I cannot wait to make them their PB, B & J sandwiches with it today.

3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
1/3 cup honey
5 cups bread flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted


In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely.


Chesapeake Chowder - This recipe comes from a South.ern Li.ving cookbook - and you cannot go wrong with any of their recipes.

1/2 pound unpeeled, medium-size fresh shrimp

1/2 pound fresh crabmeat
1 onion, chopped
3 garlic cloves, minced
2 celery ribs, chopped
1 tablespoon olive oil
1/4 cup all-purpose flour
2 1/2 cups chicken broth
1 cup dry white wine or chicken broth
1 (8-oz.) bottle clam juice
5 red potatoes, peeled and diced
1 tablespoon Old Bay seasoning
1/2 cup heavy cream
Garnish: chopped fresh parsley


1. Peel shrimp; devein, if desired. Drain and flake crabmeat, removing any bits of shell. Set seafood aside.

2. Sauté onion, garlic, and celery in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Stir in flour, and cook, stirring constantly, 1 minute. Stir in broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer, stirring occasionally, 30 minutes or until potatoes are tender.

3. Stir in shrimp, crabmeat, and heavy cream; cook over low heat 5 minutes or just until shrimp turn pink. Garnish, if desired.

This simple yet oh-so-yummy Cheese Danish is a staple at almost all our family vacations.

3/4 c sugar
2 (8 oz. each) pkgs cream cheese
1/2 tsp vanilla
1 egg, separated
2 pkgs crescent rolls

Spread one pack of rolls on bottom of 9x13 pan. Press holes shut. Mix sugar, cream cheese, vanilla and egg yolk. Put this mixture on top of the rolls in the pan. Spread out the second package of rolls on top of mixture. Brush top with beaten egg white. Bake at 350º for 30-35 minutes.

Happy Friday everyone! Have a wonderful weekend!!

WFMW: Notebook Tutorial

At Christmas, when I posted my homemade gifts done while participating in the You Can Make This "Thrifty Under $50 Challenge" I recieved a few questions about the notebooks. There are two ways to do them, and I decided it would be fun for a little tutorial on how to create them.

With Valentine's Day just 10 days away - this might be that perfect personalized gift and what Works For Me might just work for you!! Visit Shannon at Rocks in My Dryer for more WFMW ideas.

Supplies:

~Cereal box (there are so many possibilities here - use your imagination: posters glued to cardboard, old folders, shoe boxes, vhs tape boxes)

~wire-bound notebook (any size will work - I used popcorn boxes to make smaller 3x5 notebooks at Christmas)

~cutting mat, rotary cutter, rotary cutting ruler (these are all items I use with sewing - if you don't have them, a scissors and ruler would work just fine)

~very small hole punch

~needle-nose pliers

~snack (I choose pepsi and chips that day - very important to stay hydrated!!!)

Take the pliers and work to unhook the ends of the wire. After it is unhooked, and before you begin to "un-thread," work to get the wire into the same spiral shape as the rest of the wire - it makes it go so much faster. Now, you'll only need to do that to the end that is going through the notebook - the other end can be bent since it won't be pulled through the notebook.

Begin "un-threading" the wire.

Set your wire and bottom of notebook to the side.

Take apart the cereal box. I like to remove all the edges along the fold first, before I begin cutting it to the cover size.

Using the notebook cover as a guide, center it on your cereal box and cut to size.

Lay the original cover behind the cereal box cover and flip over. Using a pen, mark the holes on the new cover, making sure you are marking the top side of the cover.

Use the small hole punch to ... well, hole punch.

Lay the new cover on top of the notebook and now it is time to re-wire. Not tricky at all, is it now?

When the wire is in place, you'll need to bend the ends of the wire to make them hook back onto the notebook.

Completed notebook! Personalized for your recipient!!!

At Christmas, I also did some by taking them to the local office supply store and having them bind them - this is much more expensive than the above method.

I purchased a pack of blank 5x8 index cards and cut my boxes to size. Using a fruit snacks box, I could utilize both the front and back of the boxes. I found cereal boxes with games on the back are usually too large for the notebooks.

This is just an easy and fun way to create a low cost personalized gift! Again, there are so many possibilities with these covers - even using a child's artwork glued onto cardboard (for stability) is the perfect cover for a notebook for dad to use at work - or Grandma. A great way to get a one-of-a-kind perfect-fit gift for just about anyone!

Tiny Talk Tuesday

Just a little background for the video - it was 5:30 and Colin, who is sporting a nice look of bed head (I could just squeeze that guy all day long) was helping me make cupcakes.  Quintin and Elle were in other rooms and Elle heard the garage door go up.  Colin does a little head nod when he whispers "yea" which is what I was trying to capture...oh, and his rendition of the birthday song.  Enjoy...I know I do!!




For more Tiny Talkers, click over to Mary's.

A special gift

10 years ago, I was a first year teacher in a city elementary school. Learning the ropes as a young teacher and spreading my wings away from my college professors.

I was teaching in a wonderful school, full of great kids and terrific teachers.

My principal assigned a mentor to me. Usually, the mentor teaches in the same school as the new teacher, but my principal had a close friend in our district, teaching Phys. Ed. in another elementary school. She was my mentor. We got along well, but she was at a different location so it made it difficult when I had questions pertaining to my school.

I became friends with one of the first grade teachers, Maddie, who was bubbly and loved to laugh. I hung out in her room before the school day started. She was also very good friends with one of the 5th grade teachers. This 5th grade teacher, Sharon, was more quiet, but also loved to laugh and have fun. These two wonderful women became my go-to people for questions about school.

In either my first or second year teaching there, Maddie became pregnant with her 4th child and decided to stay at home following his birth. I missed Maddie when she left, but it allowed me to get to know Sharon even more.

In 2001, when I became pregnant with Quintin and announced I would not be returning after his birth, I had already been referring to Sharon as my "school mom." In May of 2002, at my baby shower, she was there and I introduced her as my "school mom." She retired a few years ago and we try to get together at least 2 or 3 times a year. Sharon has a special place in my heart and she loves our children...and our children love her. In fact, they call her "Grand Sharon."

Last summer, I posted this picture of a quilt I was beginning. I had purchased the fabrics the summer before, but with my new machine, I was eager to get stitching!

It then turned to this,

I posted a Wordless Wednesday a few weeks ago as I was stitching the binding to the quilt.

And this past Friday, the kids and I loaded up into the truck and took a little drive to deliver our special gift.

Thanks Sharon for being such a wonderful friend!! Despite it taking almost 2 years for me to complete, it was worth it! I trust that the comforter will keep you warm and cozy in your newly finished basement. Thank you for your love and wonderful friendship that you shower on me and the kids!

On Jan 29, 2007, I wrote:

This is something new for me, but I thought it would be a fun way to stay in touch with friends and family. You can periodically 'check' in on us and see what is new. I'll be posting updates, hopefully several a month...we'll see how it goes!



And 2 years later, and over 500 posts, I laugh - "several a month"? BAH hahahaha I hadn't a clue as to what I was beginning. And I didn't have a clue as to the wonderful friendships I'd make.

Thank you to each of you for making this so much fun!!

And, if you are reading, and don't have a blog, go ahead and start one - you never know where it will take you!!

Wash-out Wednesday

As I opened the door to snap this picture, I could hear the rain hitting the snow.

Not a nice day to sled - wash-out.

My driveway is covered in snow.

My husband is 50 min away for an all day meeting.

I had minor outpatient surgery on Monday.

The driveway will not be cleared - wash-out.

All the schools were cancelled.

Including, co-op. Today was to be our first class for the spring semester - wash-out.

While it looks yucky inside, we are snuggling up after eating some warm cinnamon buns and getting ready to watch some movies - wash-out perfect!!

A few more pictures from..

We always love driving past this beautiful church in Bennington, Vermont.  It is "The First Congregational Church" built in 1805.  Too bad there is an arrow sign smack dab in front!

Another view...

Reminders of friends!

HAHAHAHA!  Look!  I'm 5' 6" tall -  BAH hahahahahaha  I can't even say I was standing on my tip-toes - because if you've ever put ski boots on, you know you can't stand on your tip-toes!

I think I'm crazy!!

A few weeks ago, my good friend Just Mom went on a family vacation to Hawaii. Sounds great in the middle of winter, doesn't it? That would be my kind of vacation!!

This past week, while blogger posted our family's favorite new recipes, I was on vacation too - 400 miles away - in Vermont - not quite a warm Hawaiian vacation.

Sometimes, I think I'm nuts to go to a colder destination for vacation.

But then, you see the man you love and your firstborn ski down the slopes together - and your heart quivers. You see your daughter strap on ski boots for the first time and you choke back a little tear. A sport that I have enjoyed with my hubby since he taught me to ski when we began dating - 16 years ago. And now, our children are learning to love to ski - and I just picture the vacations ahead of us, with everyone strapped into skis and skiing down the slopes together.

Warm vacations are nice, I know - but the warmth in my heart while watching my hubby teach our children to ski - watching my kids ski with their cousins - and having a wonderful time with family - melted away and cold, frigid temperatures we may have experienced in Vermont. Am I crazy? You bet - crazy in love with my family!!

I apologize for the shakiness - I mean, I *was* skiing! ;-D The wind gets a little loud too when I had to speed up to catch up to Quintin!

(She looks thrilled, doesn't she? This was on our way in for lunch.

No one gets in between this girl and her food, ahem, just lik e her mommy!)

A Tasteful Week: Chicken Tetrazinni

One of my husband's favorite meals is his mom's Chicken Tetrazinni. I agree it is yummy, but when I cam across this take on the recipe, in my Southern Living magazine, I had to give it a try.

The magazine featured many variations, but I went with the one they pictured in their magazine, pictured below. I know you will love it too! Of all the recipes, I think this was T and my favorite!!

Chicken Tetrazzini with Prosciutto and Peas

3 oz finely chopped prosciutto
2 tsp vegetable oil
1 (7-oz.) package vermicelli
3 c chopped cooked chicken
1 c (4 oz.) shredded Parmesan cheese
1 (10 3/4-oz.) can cream of mushroom soup
1 (10-oz.) container refrigerated Alfredo sauce
1 (4-oz.) can sliced mushrooms, drained
1/2 c chicken broth
1/4 c dry dry white wine
1/4 tsp freshly ground pepper
1 cfrozen baby English peas, thawed
1/2 cslivered almonds

Sauté prosciutto in hot vegetable oil in a small skillet over medium-high heat 2 to 3 minutes or until crisp.

Preheat oven to 350°. Prepare pasta according to package directions.

Meanwhile, stir together chicken, 1/2 cup Parmesan cheese, and next 6 ingredients; stir in prosciutto, pasta, and peas. Spoon mixture into 6 lightly greased 8-oz. ramekins or a lightly greased 11- x 7-inch baking dish. Sprinkle with almonds and remaining 1/2 cup Parmesan cheese.
Bake at 350° for 35 minutes or until bubbly.


Thanks for joining me for A Tasteful Week - if you try any of the recipes, please let me know! They'll be posted on my cooking blog, for easier reference, next week.

A Tasteful Week: Bread and Soup

One of my favorite restaurants is Macaroni Grill. And, what I love about it is their rosemary bread they serve when you arrive. This bread is every bit as good as the one they serve.

Rosemary Bread

1 Tbsp yeast
1 Tbsp sugar
1 c warm water
2 1/2 c flour
1 tsp salt
2 Tbsp fresh rosemary
2 Tbsp butter

Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly. Mix in 1 T butter, salt, and 2 cups of flour. Add one tablespoon of the fresh chopped rosemary. Knead for about 10 minutes by hand or in food processor about 5 minutes until smooth and elastic. Add more flour if necessary.

Oil a bowl, put dough in it and cover with a towel. Let dough rise in a warm place for one hour until doubled. Punch down dough and divide in half. Let dough rest about 5 minutes.

Spray baking pan or cookie sheet with cooking spray. Shape the dough into 2 small rounded oval loaves. Sprinkle remaining 1 Tablespoon of rosemary over the loaves and press lightly into the surface.

Let loaves rise again until doubled, about 45 minutes. Preheat oven to 375° F. Bake for 15 to 20 minutes, until lightly browned. Carefully remove from oven, brush with remaining butter (and salt if desired.).

This is a delicious soup that is low calorie because of the cheese. Adding a small portion to the blender adds body to it! YUM!

Broccoli and Cheese Soup
Yield: 6 servings (serving size: 1 1/3 cups)

Cooking spray
1 c chopped onion
2 garlic cloves, minced
3 c fat-free, less-sodium chicken broth
1 (16-oz) package broccoli florets
2 1/2 c 2% reduced-fat milk
1/3 c all-purpose flour
1/4 tsp black pepper
8 oz light processed cheese, cubed (such as Velveeta Light)


Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.