happy november

My mom asked me if I still have my blog.  Yes.  I thought I was busy before, but I'm even busier now.  I'm loving almost every minute of it.  I still don't like mornings for the most part, but I wake up to good looking guy each day, so once I'm actually able to pry open my eyelids, life isn't so bad.

Domesticity is my favorite.  I think about blogging often and telling you of all my fun adventures in domesticity - like the exploding plate, the massive amounts of food I've been cooking, entertaining, projects, recipes, etc.  I've even taken photos.  I will post one just to complete this post because I now need to be editor to Superman's homework.



The fall wreath I made.  I've been a little obsessed with ivory and anything berry-like the past couple years.  I might replace the bronze ribbon in the future to tie in the colors a little bit better.

wrapping it up

Back in February or March, I completed another project in Stitch by Stitch.  It's been a looooooooooong time since I've talked about these projects.  If I ever have time again, I will go back and make a few of the projects.  I still have one more (A-line) skirt that I bought fabric for to complete the projects in the book that I wanted to make.

This is the wrap skirt with pockets.  I had major difficulty reading the instructions.  I made a lot of mistakes but am able to cover them up when I wear the skirt.  I have better learned how to make this skirt next time.

A reminder of my other completed projects from the same book:

when you listen to christmas music in august...

Today marks two very important things: our new normal routine begins and Christmas is only 4 months away (so I am appropriately listening to Christmas music this morning while I finish my cup of coffee). 

I have been married for a month now, and my life slowed down for a week...that's all.  I'm having lots of fun being married.  I'm cooking all the time, so now we're on a quest to eat of our leftovers.  We were getting close until I made delicious chicken soup for dinner last night. We will be eating it for a month. 

Piano lessons have started back, and I'm trying out some new things this year to help with consistent practice and rewards.  Superman is back in action, too.  He's going back to school and starting a new job and adjusting to my antics all at the same time.  Life is rather crazy, but we're loving it.

I haven't had any time to sew or do much crafting (other than wedding things) in months.  I need to recover our kitchen chairs that have been sitting in my MIL's basement for years.  That is my next order of business, alongside ording wedding photos (which you can view here).

It may be months before you hear from me again.  Or days.  But probably months.

When is too early to decorate for Christmas?

comfort food

Summer has begun in my household.  This year's summer is going to be different than every other I've ever had.  Instead of making my long reading list and planning trips to the library, I am planning a wedding and rearranging my life to be a future Mrs.

One of my favorite meals I made for Superman and I was pot roast with dill carrots and cheesy garlic potato gratin. Here's a dinner pic I took with my cell phone (which is not meant to take good photos even in the slightest).  This is a great way to prepare a leftover pot roast in a fun way. 

Skillet Pot Roast is from Anyone Can Cook

1 12 oz pkg frozen unsweetened pitted dark sweet cherries

8 oz fresh mushrooms

3/4 c red sweet pepper

1 c chopped onion

2 tsp dried crushed sage or thyme

1 Tbsp olive oil

2 16 oz pkg refrigerated cooked beef pot roast with juices (or your leftover pot roast from last night)

2 Tbsp balsamic vinegar

Thaw cherries, drain well.  In a 12" skillet cook mushrooms, sweet pepper, onion, and 1 tbsp of the sage in hot oil about 7 minutes or until tender, stirring occasionally.  Add pot roasts and juices, cherries, and balsamic vinegar to the skillet.  Bring to boiling, reduce heat.  Simmer, uncovered, for about 10 minutes or until heated through and juices thicken slightly, stirring occasionally.  Sprinkle with remaining sage; stir to combine.  Makes 4-6 servings.



happy patty's day

I rather like holidays, and I rather love celebrating them.  I realize I am very behind in giving you tips on how to celebrate St. Patrick's Day, but the dinner I made wasn't very Irish, so you can make it any time.

My original idea for our St. Patrick's Day dinner was lamb, leeks, potato cakes, and Irish coffee with dessert.  What I really made: chicken with a cream sauce, roasted asparagus, hashbrowns, Guinness, Irish soda bread, coffe with Irish Creme creamer and chocolate ice cream.  Why all the compromise?  Lamb wasn't on sale; I've never prepared leeks and was intimidated by the time I made it to the grocery store; the "Irish" potato cake recipe I found on Pinterest was too complicated; the Irish coffee recipe I found was also very complicated.  Chicken was a good substitute because I know how to cook it; the new part of the recipe was making a cream sauce - so delicious!  Superman is particular about a few of his vegetables, but they are ones that I love.  Roasted asparagus was a hit (and I will be sharing the recipe with you below).  Superman used his super powers to make the hashbrowns. (He's an expert breakfast maker.)  The Guinness wasn't quite as good; I tried my best to like it taking sips every few minutes, but I failed the Irish fortitude test.  The Irish soda bread was a last minute purchase while I was at the grocery store.  I think I would rather have it at breakfast with my Irish Breakfast tea.

Roast Asparagus from Anyone Can Cook

1 lb fresh asparagus, trimmed
1/8 tsp ground black pepper
1 Tbsp olive oil
3 Tbsp grated Parmesan cheese

Preheat oven to 450 degrees.  Place asparagus in a 2-quart baking dish.  Sprinkle with pepper.  Drizzle with olive oil.  Toss lightly to coat.  Roast, uncovered, in the preheated oven about 15 minutes or until crips-tener, lightly tossing twice during roast.  Trasnfer asparagus to a warm serving platter.  Sprinkle with cheese.  Makes 4 servings.

* Tip: You can use more pepper and cheese, but go light on the olive oil.

iscreaming

I loved baking before, but I'm having even more fun now that I'm including more cooking in the mix.  Cooking for one isn't very fun, but cooking for two is!  Food pairing is definitely my favorite part of cooking.  I've been having a lot of fun meal planning, which is so great because this is always the part I dreaded.  As a single person, popcorn would often suffice as a meal.  Now that I'm also cooking for a Marine, the menu requires a lot of change.

As I find time to change things around on my blog, I will be including some meal plans and recipes.  Wedding plans and work are keeping me tied up these days, but I am looking forward to giving you a peek into my new domestic adventures.  In the future, when I finally upload pictures, edit them, etc... I hope to share with you last week's spring birthday dinner I made for my friends.  It will include the best recipe for strawberry ice cream.

I thought I would officially start things off with chocolate ice cream.  This recipe came with my Cuisinart ice cream maker that my dad gave me last year when he was disappointed with the way his vanilla ice cream turned out.  I have yet to be disappointed with my results.  I want ice cream all the time now.

3/4 cup cocoa powder, sifted
1/2 cup granulated sugar
1/3 cup packed dark brown sugar
pinch of salt
1 cup whole milk
2 cups heavy cream
1/2 tablespoon pur vanilla extract

1. In a medium bowl, whisk together the cocoa, sugars and salt.  Add the milk and, using a hand mixer on low sppeed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved.  Stir in the heavy cream and vanilla.  Cover and refrigerate 1 to 2 hours, or overnight.

2. Turn the Cuisinart ice cream maker on; pour the mixture into the forzen freezer bowl and let mix until thickened, about 15-20 minutes.  The ice cream will have a soft, creamy texture.  If a firmer consistenc is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.

* Tip: If you have this same ice cream maker, I recommend freezing your tub for several days before making your ice cream, chilling the mix for several hours, and freezing your ice cream for a few hours before serving.

* Tip: Serve in small bowls (you can always go back for more!) that you have chilled in the freezer beforehand to keep your treat cold.

dum dum de dum

Yes, I have fallen off the face of the earth.  No, I don't know when I'll be back.  I know there aren't many people out in the world I like to call the interweb who read my blog, so I'm not too concerned that I haven't had time to tell you about the boring things in my life.  My life is rather the opposite right now.  I have begun the process of moving blog content around and working on goals trying to figure out how to rework my book blog into a personal blog and if I even want to maintain a personal blog.  If you come around here often, you will slowly begin to notice changes.  Maybe.

In other news, I had a beginning student start Wagner's Bridal Chorus today.  We tried singing the words to the song, but neither of us could remember anything after "all dressed in white."  I asked her if she could play it at my wedding.  You shouldn't ask 7 year old sarcastic questions.  I knew this, but I asked anyway.  She doesn't know if she'll be ready in time.  I may need to ask someone else.