Monday, August 24, 2009
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 17, 2009
* 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
Recipe courtesy Paula Deen
6 to 8 servings
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
Praline Topping, recipe follows
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.
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 nutmeg
Saturday, August 15, 2009
Friday, August 14, 2009
1 oz cirtus vodka
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.
2008, Barefoot Contessa Back to Basics, All Rights Reserved
6 to 8 servings
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)
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.
Wednesday, August 12, 2009
2004, Barefoot in Paris, All Rights Reserved
Inactive Prep Time:
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
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.
A little place where I can be alone.
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!