OK...no posts since last week..
Riddle me this Batman....
Why do I need to wear a bathing suit while I clean the shower....
How is this possible....there is yet ANOTHER Bring it On movie????!!
Why is it that as we get older, time goes faster? How is that possible?
That pretty much tells you what kind of mood I am in today....I need another cup of coffee....
Monday, August 24, 2009
Monday, August 17, 2009
Why is it?
Why is it that...
* on the hottest, muggiest, day of the year is when your kids want to snuggle with you?
* the moment you start cutting an onion, your husband calls your from the bathroom because he forgot to grab a towel...and there he stands dripping wet.
* the moment you get on the phone, the kids want to play with you?
*when you schedule time to play with the kids, the response is "Not right now..."
*so basically...no one really needs anything until you start a project, get on the phone, or sit down with a cup of coffee...
Sunday, August 16, 2009
I love these...
I love these little affirmations.
They seem gentle, however, sometimes they are the swift kick in the ass!!
"Today I claim my power."
~Louise Hay
Sunday Breakfast
BY FAR THE BEST!!!
Baked French Toast Casserole with Maple Syrup
Recipe courtesy Paula Deen
Serves:
6 to 8 servings
Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Recipe courtesy Paula Deen
Serves:
6 to 8 servings
Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions:
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground nutmeg
Makes enough for Baked French Toast Casserole.
Saturday, August 15, 2009
What a vision...
Eunice Kennedy Shriver
One Woman's Vision
All I can say is....WOW!
Now...we all have to go do something...anything....
Help that elderly woman put the groceries in her car,
buy lemonade from the kid on the corner,
volunteer,
start a new business,
live your dream,
Smile and say "Have a great day!"
Friday, August 14, 2009
Friday Night Happy Hour...
Create a nook with your friends...
Enjoy great friends, good conversation, and great cocktails!
Oprah's Favorite Pomegranate Martini recipe
1 oz cirtus vodka
1/2 oz Cointreau Oragne liqeur
3 oz pomegranate juice
Combine ingredients in a cocktail shaker 1/4 filled with chopped ice. Shake and strain into a cocktail glass. Serve with a squeeze of lemon.
Combine ingredients in a cocktail shaker 1/4 filled with chopped ice. Shake and strain into a cocktail glass. Serve with a squeeze of lemon.
Along with my favorite cocktail shrimp recipe...
Roasted Shrimp Cocktail
2008, Barefoot Contessa Back to Basics, All Rights Reserved
2008, Barefoot Contessa Back to Basics, All Rights Reserved
Serves:
6 to 8 servings
Ingredients
For the shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)
6 to 8 servings
Ingredients
For the shrimp:
2 pounds (12 to 15-count) shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the sauce:
1/2 cup chili sauce (recommended: Heinz)
1/2 cup ketchup
3 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot sauce (recommended: Tabasco)
Directions
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Preheat the oven to 400 degrees F.
Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Bliss...
Take time to play Monopoly with your kids...it will bring a smile to your face as you watch them beat you!!
Wednesday, August 12, 2009
What I wish I said..
Don't you just wish that you thought of the right thing to say at the right moment...
Instead of saying "I'm sorry" when someone feels you made a mistake...you could say,
"Oh well...that sucks for you!"
And then go enjoy a lovely glass of merlot...in your nook!
(Coulda, woulda, shoulda...)
An amazing easy dinner...
Scallops Provencal
2004, Barefoot in Paris, All Rights Reserved
Prep Time:
5 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Easy
Serves:
3 servings
Ingredients
1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2
Directions
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
2004, Barefoot in Paris, All Rights Reserved
Prep Time:
5 min
Inactive Prep Time:
--
Cook Time:
10 min
Level:
Easy
Serves:
3 servings
Ingredients
1 pound fresh bay or sea scallops
Kosher salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons (1/2 stick) unsalted butter, divided
1/2 cup chopped shallots (2 large)
1 garlic clove, minced
1/4 cup chopped fresh flat-leaf parsley leaves
1/3 cup dry white wine
1 lemon, cut in 1/2
Directions
If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
My nook
I needed a nook!
A little place where I can be alone.
Simple silence.
A quiet little corner in my house…pure bliss!
Feel free to join me.
Grab a glass of wine, or cosmo, or lemonade…share your thoughts and things you feel need to be shared.
Join me…silently of course!
A little place where I can be alone.
Simple silence.
A quiet little corner in my house…pure bliss!
Feel free to join me.
Grab a glass of wine, or cosmo, or lemonade…share your thoughts and things you feel need to be shared.
Join me…silently of course!
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