book club + cucumber ryes

Back in the Spring, my sister and two sisters-in-law started a book club. All of us love to kick back with a good book but would get frustrated (at least I did) when no one else had read this book, and therefore, had no insight to share on the book. Or, in my case, tolerance for my obsessive need to discuss:

Me: Katniss is so bad ass! What do you think?

My sister: Who the heck is Katniss?

Thus, book club was born. It was established right off the bat that we would choose a picking order and every month one of us would be responsible for choosing the book as well as the location to meet, discuss and gossip. Because really, this book club holds the not-so-hidden bonus of a night out once a month with the girls. Dusting off my platform heels, breaking out my 'dressy' skinny jeans, and when I'm feeling really wild, even a skirt.

 So far we have been through almost two complete cycles of picks. The books have ranged from memoirs, to dramas, to true crimes, to, well, we'll call them romance. Graphic romance. All have been entertaining and most would not have been something I would have zeroed in on at the library on my own. In the end, I am loving each selection for the variety, exposure to new authors, and the experience of chatting them up with some of my favorite ladies.

 Books we have read, discussed, argued and laughed over so far are:

Stories I Only Tell My Friends: An Autobiography by Rob Lowe
Evening Classby Maeve Binchy
Let's Pretend This Never Happened: (A Mostly True Memoir)by Jenny Lawson (my pick)
Secret Daughter: A Novel. Shilpi Somaya Gowdaby Shilpi Somaya Gowda
Mine to Hold (A Wicked Lovers Novel)by Shayla Black
In Cold Bloodby Truman Capote
The Silver Linings Playbook by Matthew Quick

 We are currently reading Room: A Novel by Emma Donoghue. I (being the suck up good book club member that I am) have already finished it, and can't wait until our next meeting to dive into this twisted, disturbing, yet hopeful book.

Our meeting places for book club have varied from BBQ joint to Indian Cuisine to one of our actual homes. The time we met at my sister-in-law's house we all brought a sampling of snacks to feast on. I have decided that at our next at-home meeting I will be bringing my all-time favorite: Cucumber Ryes.

beer brats + sweet potato fries

This is the third year (season, rather) that I have participated in a Fantasy Football league. Now I can tell you that I know the basics of how to play the game - six years in marching band have at least taught me that - however, I am not so great with 'strategizing' a Fantasy team or 'checking player stats' and details like that. My draft choices go a little something like this:

 My husband: "You should pick up *insert player's name here* this week. You need another wide receiver."

Me: while scrolling through available players "Nope, not that guy. I don't like the shape of his head. Wait, I found someone. Yeah, Plaxico. That's an awesome name. Wait, he what? Why would he do that?"

I lucked out my first year and actually made it to our playoffs (to the shock of my entire league). Last year my luck ran out. You see, I developed a knack for picking players on the verge of career ending injuries. I pick them up - they break a leg. I move someone onto my starting line up - severe concussion. It never failed. I became known as the Black Hammer of our league.

 Unfortunately, this year seems to be a continuation of my terrible streak of violence against the players. I anticipated it, however, and named my team 'Team Nightlock' (come on, don't pretend that you don't love The Hunger Games as much as I do) with the scoreboard abbreviation: Deth. It's appropriate. By the end of this week (week three) I have 7 players with injuries - 6 of whom will probably not be playing next week. I don't have enough healthy body parts on my bench to rub together to get two healthy wide receivers. Last night I picked up a new guy (Cecil Shorts - his name spoke to me). My husband is panicking that I will play Michael Vick (from his beloved Eagles) just to have his arm fall off in the first 2 minutes of the game. I refuse to drop him. I'm drunk with power. The violence needs to end.

As much fun as it is to play puppet master with my players' health statuses, what I really love about football is not the Fantasy league (although it is a gas most of the time). It's not the setting of the lineups or rooting for your home team. It's the food. Food is key. It can't be sissy, fru fru food. It needs to be a menu that screams 'SPORTS!' and 'SWEAT' and 'Woo, Hoo! CHECK OUT THOSE PANTS!' Words with one syllable, like chips, dip, pretz (name the show!). Or in this case: beer and brats. Oh, and fries. Can't forget the fries.

muppet party + happy birthday

Today is another special birthday for me. My hilarious, fiercely loving, and all around awesome sister celebrates her big day today. She's my only sister. She's my best friend. She's maybe the only one in our family that is crazier than me. Which I appreciate. Greatly. In fact, when I was talking to her middle kiddo one time this summer, I said to her "wow, your Mom sure is crazy", and she looks at me with all the seriousness of a 5 year old and says, "oh, yeah. She's the craziest one in this whole house". I couldn't have said it better myself. But with the crazy, comes the awesome. She is an incredible aunt to my kiddos, and the rest of her nieces and nephews - always thinking of special games, songs, treats, even dances that will make their day. Where she goes, the party will follow.  Speaking of parties, she throws a killer one.

Muppet Snowflakes

Last Wednesday, my niece and nephew both turned 6. Twins? Nope, just first cousins that happened to be born on the same day. In the same hospital. By the same doctor. About 8 hours apart. Confused yet? They are even in Kindergarten at the same school. I know. The twin cousins. Could they get any cuter?

Camilla the Chicken

 Well, my sister-in-law threw an awesome Angry Birds party for my nephew at a local Gymnastics center, and in my ziel to arrive ontime (which I can never, ever usually manage, but did this time) I am ashamed to say that I forgot my camera. Needless to say, due to this, and my lack luster camera phone (no iPhone...yet), there isn't much to show here. Trust me, though, it was all kinds of fun. A cookie cake featuring a yellow Angry Bird. Parachute fun with my own two year old getting trapped underneath. Repeatedly. Don't worry, it was quite intentional. She takes after her aunt in the goofball department.

swag table

For this same 6th birthday, my niece decided she wanted a Muppet Birthday Party, having fallen quite in love with them on their recent family trip to Disney. My sister, being the party planner and crafter that she is pulled out every stop and created this incredibly colorful, delicious and wacky party. I loved every second of it!

chocolate harvest pie

Okay. I am going to warn you now that I have a little obsession fascination with winter squash. You may laugh or think that I'm overstating, but in my house Fall brings with it some widely mixed emotions. It goes a little something like this:

Me: Woo Hoo! Fall is here, baby!! (usually shouted between sips of hot apple cider and multiple fist pumps).

My husband: Please don't make squash every night. Please. (while casting uneasy glances at the toppling pile of winter squash that has *magically* appeared on the counter)

Yes. Squash is a serious point of tension this time of year. I can't help myself. I love the stuff. Mashed, roasted, simmered in soups or baked into pies - it's all good in my mind. Fall rolls around and with it comes an insane urge to wack open a squash, sprinkle it with brown sugar, and pop that bad boy into the oven.

By the way, if you've never done that, what are you waiting for?

Every year I promise to try to keep it down to once or twice a week. I usually fail.

 This year the only promise I am making is to attempt to keep variety in our squash filled lives. 

 And with that variety comes this incredibly rich and decadent pie. A pumpkin pie in it's essence but features, instead, my favorite: butternut squash. Topped off with a chocolate studded streusel-y crumble that turns this pie into pumpkin pie's exotic cousin.

fall minestrone soup

Fall is right around the corner and I can almost smell it! The past few nights we have been savoring the crisp air coming in through the open windows and finally getting to use that extra quilt on the bed. Even the rain has been a welcome visitor (as rain boots are the favorite Fall fashion accessory of my resident 2 year old). September is a bustling month full of birthdays, parties, school, field trips, football, and more birthdays. Every day of every weekend is pretty much booked before the month even begins. It's a crazy month but I love every minute of it.

isn't he cute?

Amidst the chaos I still do my best to make sure that come dinner time, we all slow down and take the time to sit around the table together. Preferably a table filled with soul satisfying, stick to your ribs food. Food that grabs you by the the shoulders, gets in your face, and screams, 'Fall is here, Baby!'. Well, maybe not so physical, but you know what I mean.

butternut squash, seeded, peeled and cubed

onions sauteing and vegetables added

This Fall Minestrone Soup is a great example of Fall produce at it's finest - showcasing butternut squash, carrots, onions, potatoes, green beans and kale.

recipe starter: chicken stock

Fall is almost here! My absolute favorite season - filled with soups, cider and sweaters! I can't wait. During this time of year I tend to make soup...compulsively. If it can be turned into a soup, I will make it. And because of this strange endearing habit, I go through a lot of chicken stock. I found myself buying can after can of stock and wondered if there might be a better way to feed my soup addiction. I had heard other home cooks talk about making stock but thought surely that is for people with too much time on their hands. Turns out, making your own stock is simple, easy, and very gratifying. Yes, it takes a couple of hours - but hands off  hours. If you are going to be home watching Friends reruns, simply through a batch of stock on to simmer and you will feel endlessly productive.

Begin with veggies. Beyond an onion, whatever you have in your fridge will work. I like to use an onion (quartered with the skin on), a tomato, carrots, celery (not pictured because I didn't realize I was out so I substituted green pepper), and a bunch of herbs. Whatever you have growing in your garden or you can find at the grocery store will work. I used basil, rosemary and thyme. Parsley is always a good one, as well. 

Place veggies and herbs into a stock pot along with your reserved chicken bones (from roasting your chicken breasts) and fill the pot up with water to cover your ingredients.

recipe starter: roasted chicken breasts

 I frequently come across recipes that call for "2 cups of shredded chicken" or "8 oz of chicken cooked and cubed". Which is fine. Great even. But when the directions say it is a 30 minute or a "quick & easy" recipe and then they don't take into account for the amount of time it takes to cook and cube that chicken, it can be quite irritating. Especially when I don't read through the entire recipe until 5:30 with the misguided hope of having dinner on the table by 6:00. Admittedly that is my fault. So to save me from, well, myself, I have gotten into the habit of cooking a large amount of chicken at once and then popping it in the freezer for future use in these sneaky recipes.

I have made boneless skinless breasts in the crock pot and they taste alright, but not great. They come out with a flavorless quality that leaves me wanting more. This method of roasting the split chicken breasts, with bone and skin still intact, results in the most flavorful and juicy chicken I have ever tasted. Now I realize many of us shy away from eating chicken skin (with the exception of perhaps Joey Tribbiani). In my method, the skin is left on to keep the chicken moist and impart some flavor during the roasting and then the skin is removed before eating. This is a simple (brainless really) method for cooking chicken, and yet, yields the tastiest results. Place your split chicken breasts (bone in and skin on) on a roasting sheet. Rub each breast with 1 tsp of oil (or to your taste) and sprinkle with salt, pepper and garlic powder. Feel free to throw any herb of your choice on at this point. I often even sprinkle with Old Bay seasoning and it comes out finger licking good. 

Roast, uncovered, in a 350 degree oven for 45-50 minutes (or until chicken reaches 165 degrees on a meat thermometer). Remove chicken from oven and tent with a piece of foil and allow to rest for at least 10 minutes.

happy birthday

Today, my baby boy turns 5. I realize that 5 is decidedly un-baby like in age, but to me, as clichéd as this sounds, he will forever be my baby. My little guy who changed our life, both surprised and terrified us, and who gave us a reason to have faith and hope. Thinking back on his birthday, and if I am being honest, the entire year of 2007, is at the same time difficult and heartwarming. But I can’t help but think of it, and almost feel as if that life, these events, belonged to different people. But then I look at my little buddy, and I know it was us. I am and will always be forever grateful it was us.

On August 22, 2007, my husband underwent surgery to remove a mass found by his doctors. This was following months of him being sick, and, well, just off. Going into the surgery, his doctor’s were optimistic that the mass hadn’t turned into anything scary (dare I say the ‘C’ word), so we hoped and prayed they were right, and that this surgery was just that; a preventative action. That being said, it was a major surgery. One without a clear outcome. It wasn’t until the doctor’s opened him up, that they were able to get a clear picture of what was going on, and in turn, what would need to be done. 

In the pre-op area, I held his hand, kissed him, told him I loved him and that I would see him soon. I was terrified.  A surprisingly short amount of time later, I (along with my parents, Mother-in-law, Aunt, and Brother-in-law) was called back to a room to talk to the surgeon. I was immediately nervous. Other families had been approached directly in the waiting room with good news and words of encouragement from their doctors following their loved ones’ surgeries. Why were we being pulled into a room? What was going on? It was almost too much for my 25 year old, 7 month pregnant self to comprehend.

space party + moon mix

 The party planning was successful! Not to mention, over, whew. But my birthday guy is still resting up from his big party. Hopefully he'll be ready for his actual birthday tomorrow, complete with a school treat and a low key celebration with Mommy, Daddy and the little sister. I know the approaching date always gets me nostalgic and reminiscing about this time 5 years ago. But for now, I have a few photos to share from his out of this world space party (corny, I know. I can't help myself).

For the party, I attempted cake pops, and let me tell you, they are a lot more difficult than they look. Bakerella is a cake pop whisperer and she does unbelievable things with these adorable little treats. I can only hope that one day, I can make a simple, solid color cake pop without wanting to tear my hair out. Until then, I will admire her work with the respect and awe that it deserves. I'm not worthy...I'm not worthy...

My birthday boy has a serious thing for ice cream. So, he decided, instead of a birthday cake, that he wanted an ice cream sundae bar at his party. In the theme of the day, we called it 'Space Cream'. And, in a flash of sleep deprived delirium, I made up this tags for all of the party food. Unfortunately, I was too busy eating at the party to take enough pics of the food, complete assembled tags, so here they are in their 'just printed' state. I promise to do better next time.  Disclaimer: these were thought up by a cheesy 30 year old and an adorable almost 5 year old:

 

Alien Elbows: mac & cheese, I used boxed Annie's and put it in the crock pot to keep warm.

Blast Off Buns: honey wheat slider buns for meatballs (homemade, recipe coming soon)

Planet Pops: planet-y cake pops (see above)
Moon Mix: super, duper snack mix (recipe below)
Space Cream: ice cream sundae bar
Star Sticks & Dip: veggies & dip
Galaxy Punch: Amazing raspberry and strawberry lemonade from The Pioneer Woman. For my strawberry version, simply swap strawberries for raspberries. So, so good.
Meat-E-Or Meatballs: Turkey Meatballs from Gina @ Skinnytaste. In my version, I left the cheese out (for allergy reasons) and served it on the side. I also mixed in some other herbs: rosemary and chives directly into the meatballs. I baked mine on a sheet tray in the oven 350 for about 25 minutes. Then, I let them cool and froze them until party day.

salted caramel brownies

Today marks one week before my little guy turns 5. That holds a significance that is terribly difficult to ignore. I am going through all sorts of emotions - happy, excited, a bit sad, and a whole lot of desperate-to-stop-time-so-that- he-can-stay-this-way-forever. But I know in reality that he can't stay 4 forever and that 5 will bring new and exciting times. I promise myself to look forward and embrace them. Needless to say, I will be 'trapped in a glass case of emotion' all week long. (Name that movie!)

I am also elbow deep in party planning and preparing for our visiting family who are traveling a long way in order to celebrate with us. There are also menus to plan, decorations to make, and pinatas to mache. I can't wait to share party food and plans with you!

But until that time, I have a recipe to share. A rich and fudge-y brownie recipe. Something to comfort your soul. Last week, with the start of school and this birthday milestone looming, they gave me a sweet spot of peace. I hope they do the same for you.

This is my version of a salted caramel brownie. I have had salted caramel everything on the brain lately. Really, any sweet treat that has salt is fabulous in my book. Something about that salty/sweet combo that just sets my taste buds dancing - complete with spirit fingers. I can't get enough.