Sunday, January 31, 2010
Oops, I forgot
Friday, January 29, 2010
Sadness
A few nights ago I started an email about a wonderful little girl who passed away.
Thursday, January 28, 2010
Fabulous Giveaway!!
Sunday, January 24, 2010
Mr. Patron is NOT my friend
A few weeks ago I had visited a very cool blog and the lovely owner of that blog JennieMac. She talked of a Don Patron and his not so nice Cousin. The post had me in stitches as I could totally relate to what she was saying.
Monday, January 18, 2010
Red Carpet Baby
Saturday, January 16, 2010
Where's my Paint Brush?
Thursday, January 14, 2010
Beautiful Bedrooms
Wednesday, January 13, 2010
Slipcover Madness
Waiting is the hardest part
Monday, January 11, 2010
Cooking Side by Side
Ingredients
- 1 butternut squash (2 pounds)
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 cups chicken stock, preferably homemade
- 6 tablespoons (3/4 stick) unsalted butter
- 2 ounces pancetta, diced
- 1/2 cup minced shallots (2 large)
- 1 1/2 cups Arborio rice (10 ounces)
- 1/2 cup dry white wine
- 1 teaspoon saffron threads
- 1 cup freshly grated Parmesan
Directions
Preheat the oven to 400 degrees F.
Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.
Sunday, January 10, 2010
Dreaming of Blooms
Saturday, January 9, 2010
Spoiled? I think not
Friday, January 8, 2010
Coupon Mania
Thursday, January 7, 2010
I Wish
My Promise
- 1 (10-ounce) package frozen chopped spinach
- 2 (13 3/4-ounce) cans artichoke hearts
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup freshly grated Parmesan
- 1 cup grated pepper jack cheese
Directions
Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.
Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame. Serve with bagel chips.
Tuesday, January 5, 2010
Violated
Monday, January 4, 2010
It's a Lisa Leonard Giveaway!!
Saturday, January 2, 2010
Planning
Okay, now it is my crunch time.