Wednesday, March 31, 2010
Monday, March 29, 2010
Now that the Bakery orders are done, I can focus all creative vibes on Easter. I'm seriously thinking about doing some crafting..... hmmm....ok, thought about it. Not doing any - LOL! I think I'll limit all self-inflicted craziness to the cooking. I only have one week! Actually, 6 days to be exact. And I'm planning to do some CRAZY cooking! I was looking through my "Cooking Lite Magazine" and found an amazing Easter spread. I'm definitely doing some of the dishes. Check it out:
Deviled Eggs with Smoked Salmon and Herbs:
Asparagus and Spring Greens Salad with Gorgonzola Vinaigrette:
Roasted Fingerling Potatoes and Baby Artichokes (I can't wait to eat this!):
No-Knead Overnight Parmesan and Thyme Rolls:
Thursday, March 25, 2010
Wednesday, March 24, 2010
Tuesday, March 23, 2010
This is not a real frog. Nope. He's clay. If he were a real frog I would not be stooping down to take a picture. Because the second I brought my face down close to the frog- he'd jump which would scare the bejeezes out of me. I don't like jumpy things. But I do like my little clay frog. I nestled him next to the strawberry bush. And I can honestly say that he makes me happy. Seeing a cute little frogy next to my strawberries just makes me smile. I have no idea why. I guess it really is all about the little stuff these days :) Another reason I love this frog, besides the fact that it is not real, is that my kids like to come outside and look at it too. So funny that they like the statue too!
Monday, March 22, 2010
Saturday, March 20, 2010
Friday, March 19, 2010
Wednesday, March 17, 2010
Tuesday, March 16, 2010
Monday, March 15, 2010
Saturday, March 13, 2010
Thursday, March 11, 2010
Wednesday, March 10, 2010
This cast iron skillet was my husband's grandmothers. It was obviously well loved....which is great for me cause it's seasoned already! If you don't know about cast iron skillets: if you buy them new, you have to "season" it. Oh, and you can't wash it. Interesting, huh? I believe the best way to get a cast iron skillet is to have one given to you. The one I was given is awesome! It's super heavy too - great quality. They just don't make them like they used to. Sorry, I know I'm bragging. Well, last night was the night to break it in.
- 1/2 cup vegetable oil, plus 1/4 cup for greasing pan
- 1 cup self-rising cornmeal
- 3/4 cup self-rising flour
- 1 cup cream-style corn, see Cook's Note*
- 2 eggs
- 1 cup sour cream
- 1 cup grated sharp Cheddar, optional
- 1/2 teaspoon cayenne pepper, optional
Preheat oven to 375 degrees F.
Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat.
Mix 1/2 cup vegetable oil and remaining ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbreads in smaller pans, they will require a shorter cooking time. Alternately, you can make this in muffin tins to make corn muffins, but check for doneness after 15 minutes.
*Cook's Note: Frozen creamed corn is sold in the frozen vegetables section of most grocery stores. It is much better than using canned corn.
This recipe can be found at:
Tuesday, March 9, 2010
Wednesday, March 3, 2010
Once dough is ready roll into a strip. Make sure the dough is not sticky - it will not go through the dough press if it is. Add flour if necessary. Roll out dough according to manufacturers directions for your pasta press. Once you get a sheet, press your ravioli cutter to make squares.