12x12 Project: April 2010

1. Our squash is desperately in need of planting

2. Lulu was in a bad mood at dinner.

3. This is a saving grace for me at work. It is the names and dosing information for all HIV medications.

4. I got home to find the kids playing outside on their scooters. Ted is rather skilled on his.

5. My daily medications.

6. Adam and I got a new app. Words with Friends. It is more or less and online scrabble game. It is AWESOME.

7. The kids chilling before the "mad dash to get Lulu to school on time" begins. 8 am school sucks!

8. Ted loves playing with my glasses. I love getting them back with his fingerprints all over the lenses.

9. TAX MAN. I really hate Uncle Sam.

10. A break from our traditional morning oatmeal with a little cheerios and strawberries.

11. Monday = Ballet Day

12. Dinner at our favorite place.

5 because it is my blog

1.We have been weathering the craziness that is Texas weather.  Two days ago we had ICE on the trees and today- it was a pleasant mid-60's.  We took a lovely little stroll after I got home from work.  It was nice.  However, I'm desperate for some consistency.  It wreaks havoc on my joints.

2. I actually went to my rheumatologist the other day and competed with my little ones for his attention.  Before we even got to his office I tried to get Lulu to understand that it was very important for me to talk to my doctor and she would have to be patient and wait her turn to talk to him (he always makes her balloon people).  She did well for the first 5 minutes, but all my pleading and instructions obviously fell on deaf ears, because within 10 minutes she commandeered the conversation and all the attention.    I promise next time I am getting a sitter and going ALONE.

3. We have been cooking out of Everyday Food this week.  So far we have had:

Cayenne Rubbed Chicken

Mediterranean Salad

Rice Bowl with Shrimp, Snow Peas, and Avocado

I loved the first dish.  The second was good.  Not a huge fan of the last dish.  Too much ginger.

4. I've actually made it to the gym everyday this week.  Yippee for me.

5. After sitting down and looking through iPhoto, I realized I have not ONE photo since Auntie and Uncle Jake left.  Sad, sad news. I'm making a concerted effort to pick up my camera after this ridiculous and unexplained hiatus.  shesh!

A Week of Dinner: Friday

Mozzarella and Ham Panini

Serves 4

* 1 large loaf Italian bread (8 ounces)
* 8 ounces fresh mozzarella, thinly sliced
* 4 ounces shaved deli ham
* 2 ounces baby spinach, 2 cups, loosely packed
* Coarse salt and ground pepper
* 1 tablespoon olive oil

Directions

1. Preheat oven to 450 degrees. Split bread horizontally. Layer one side with mozzarella, ham, and spinach, beginning and ending with mozzarella, seasoning with salt and pepper as you go. Close sandwich. (Mozzarella being in direct contact with bread on both sides will hold sandwich together as cheese melts.)
2. Brush a large baking sheet with some of the oil. Place sandwich on sheet; brush top with remaining oil. Place another baking sheet on top (cover bottom of sheet with aluminum foil, if necessary), and press down very firmly.
3. Bake panini, pressing down top baking sheet once or twice during baking, until cheese has melted and sandwich is golden, 20 to 25 minutes. Cut into 4 pieces, and serve.

Cherry Tomato Salad

Serves 4

• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• Coarse salt and ground pepper
• 2 pints cherry tomatoes, halved

Directions

1. In a medium bowl, combine mustard, lemon juice, and oil; season with salt and pepper, and whisk to combine. Add tomatoes, and toss to coat.

A Week of Dinner: Thursday

Roasted Salmon with Lemon Relish

• 1/4 cup pine nuts
• 1/4 cup raisins
• Slivered zest and juice of 1 lemon
• 4 skinless salmon fillets (6 ounces each)
• Coarse salt and ground pepper
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil
• 5 ounces baby spinach (about 5 cups), loosely packed

Directions

1. Preheat oven to 450 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until lightly golden, 5 to 7 minutes. Remove from sheet, and reserve.
2. Meanwhile, place raisins and lemon zest in a small bowl; cover with boiling water. Set aside.
3. Place salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until salmon is opaque throughout, 8 to 10 minutes.
4. Meanwhile, drain and discard liquid from raisins and lemon zest. Return raisins and zest to bowl; add lemon juice, pine nuts, parsley, and oil. Season with salt and pepper; stir to combine.
5. Dividing evenly, make a bed of spinach on each of four plates, place salmon fillet on spinach; spoon lemon relish over the top

**undoubtably our favorite meal.  We eat it religiously once a week.

A Week of Dinner: Wednesday

Butternut Squash Soup

Serves 4

• 2 tablespoons butter
• 1 small onion, chopped
• 1 piece (2 inches) fresh ginger, peeled and chopped
• 2 garlic cloves, chopped
• 2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
• 1/4 cup fresh orange juice
• Coarse salt and ground pepper
• Sour cream, (optional)
• Spicy Pumpkin Seeds
  

Directions

1. Melt butter in a large saucepan over medium heat. Cook onion until fragrant, about 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in 4 cups water. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes.
2. Purée soup in two batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender’s lid, and cover with a dish towel. Stir in juice and 1 1/2 teaspoons salt. Serve hot, with sour cream, pepper, and pumpkin seeds, if desired.

Spicy Pumpkin Seeds

• 1 cup raw green pumpkin seeds
• 1 teaspoon chili powder
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/2 teaspoon coarse salt
• 2 teaspoons fresh lime juice

Directions

1. Preheat oven to 350 degrees. In a medium bowl, combine pumpkin seeds, chili powder, cayenne pepper, salt, and lime juice; toss to coat.
2. Spread on a rimmed baking sheet; bake until puffed and browned, about 10 minutes.

**pictures and recipe from Everyday Food

** We especially LOVED the pumpkin seeds. The orange juice adds a little kick of tang to it.

A Week of Dinner: Tuesday

Pot Stickers

Serves 4

• 24 rectangular (3 1/2-by-3-inch) or square wonton wrappers
• 1 recipe Wonton Filling
• 2 tablespoons vegetable oil
• 2 scallions, finely chopped (optional)
• 1/3 cup reduced-sodium soy sauce, for serving

Directions

1. Make wontons (through step 2).Transfer to an oiled plate, and cover with a damp towel to keep moist.
2. In a 12-inch nonstick skillet with a tight-fitting lid, heat 1 tablespoon oil over medium-high heat. Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side. Carefully add 1/2 cup water (oil may sputter), cover, and steam until translucent and just cooked through, 2 to 3 minutes. Repeat with remaining tablespoon oil and wontons. Sprinkle pot stickers with scallions, if using, and serve with soy sauce.

Wonton Filling

• 1/2 cup finely chopped Napa or Savoy cabbage
• Coarse salt
• 6 ounces ground pork, not all lean
• 3 scallions, finely chopped
• 1 tablespoon finely chopped, peeled fresh ginger
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame oil

Directions

1. In a medium bowl, toss cabbage with 1/2 teaspoon salt. Let stand 10 minutes. Wrap cabbage in a double layer of paper towels; firmly squeeze out excess liquid. Return cabbage to bowl; add pork, scallions, ginger, soy sauce, and sesame oil. Mix well with a fork. Refrigerate leftover filling up to 2 days.

**recipe and photos from Everyday Food

**Lulu actually helped me make these. They are really, really easy. We just served them with rice and a little soy sauce.

A Week Of Dinner: Monday

Vegetarian Black Bean Chili

Serves 4

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 2 zucchini (about 1 pound total), halved lengthwise and thinly sliced crosswise
• 2 carrots, thinly sliced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 cans (19 ounces each) black beans, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 1 package (10 ounces) frozen corn kernels, thawed

Directions

1. In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, about 4 minutes.
2. Add zucchini, carrots, chili powder, and cumin. Cook, stirring occasionally, until carrots are crisp-tender, 6 to 8 minutes. Add beans, tomatoes, corn, and 1 cup water. Simmer until slightly thickened and carrots are soft, 8 to 10 minutes more.

**recipe and photo from Everyday Food

Cornbread

Heat oven to 350 - spray 9x13 pan

3 eggs
1 1/2 C milk
2 cubes melted butter
3 C bisquick
1/2 C cornmeal
1 C sugar
3/4 t baking powder

Combine ingredients. Bake 25 minutes or until toothpick comes out clean (mine ended up cooking for closer to 40 minutes).

Melt 1 cube butter with 1/2 C honey and pour over the bread.(I whipped mine and made it more like a honey butter.

Lulu: "Mom, this is my favorite soup ever. Can I have some whipped cream? It's really good with cream (obviously she is talking about sour cream)."

I've been neglecting my blog. We have enjoyed having Adam home quite frequently on the weekends and have taken full advantage.


We watched a monarch butterfly hatch from its crystalis and take flight.

1. 2.

3. 4.

5. 6.

7. 8.

10. 11.

12. 13.

14.

We completed a 500 piece puzzle we purchased at a local art museum a few weeks ago. The funny thing... we had to do it twice. On Sunday night we started working on it. After spending 5 hours, we left it sitting on the table and went to bed. The next morning Ms. Greece (she watches the littles while I'm at work) came and I just moved the table out of the way so it would not tempt any of the kids and would be out of her way. Surely she could tell that this was not a puzzle for Lulu and we were obviously in the midst of completing it? However, the fabulous Ms. Greece is quite the housekeeper and she put it away. I got home from work and we were chatting and I noticed the table had been put away. I calmly asked her where the puzzle was and she said she put it away. Needless to say we started working on it again and today when she came she saw the puzzle and immediately said "I won't put it away this time."



We've been growing mushrooms in our yard.



We had dinner at one of Adam's co-workers. We arrived with a bouquet of sunflowers and healthy appetites. The Potters live in the most inviting home. I'm certain it was partly because of their gorgeous white leather sectional with wood end table accents and the modern style of their townhouse, but mostly it was the calming feeling you got when you entered. I wish I would have snapped some pictures. They were the most gracious of hosts and even entertained Lulu and Teddy with toys they keep for visiting littles. It was a highly enjoyable evening and I cannot wait to return the favor.

Driving home I decided we are living in a dorm room. Don't get me wrong, I have nice furniture, but it is kind of a hodge podge of color/schemes/comfort. Mrs. Potter and her husband live in the "after" picture from a magazine and we live in the "before" picture of ... I'm not sure what. I'm a big believer in buying furniture. I'm sure the fact that my uncle owns a furniture store and I spent many Saturday afternoons visiting my uncle at work and touring the store didn't help matters. I'm also sure it is because I've always loved pretty things. When Adam and I got married I took all the money and bought a couple of well made pieces. Nothing extravagant, but pieces that I knew would last me over the years of graduate school and residency. We have added a couple of pieces over the years, but for the most part it has stayed the same. There is no real scheme or style- just pieces that separately made me happy, but combined make no sense. Add to that the few pieces of art we have picked up and you have a "cute" space. "Cute" is not what I'm going for.