Tag: recipes

recipes

Recipe Friday

Song mash-ups are my new favorite thing.

The cast of “Glee” singing Walking On Sunshine/Halo.  Gotye and Aaliyah singing Are You That Somebody (That I Used to Know).  I watched Pitch Perfect the other day and fell in love with the “I Saw the Sign”/”Bulletproof” number. Actually, that whole movie was pretty great.

I need an app so I can mash up my own stuff.  I just realized today that you could mash up Adele’s “Someone like You” with Kelly Clarkson’s “Already Gone”.  Considering that I can barely sing Happy Birthday,  but I could pick out the same notes (at least to my ears they were) and put it together — that’s breaking news.  

Ugh, I want to do a mash-up so badly.  But, seeing as how I’m pretty musically challenged, I’m mashing up some other stuff — namely food stuffs.

This happened this week. . . 

Blueberry Rosemary Sugar Cookies

and this . . .

Bacon Chocolate Chip Cookies with Maple Glaze

We had the blueberry rosemary cookies at Vivi’s godparents house a few weeks ago.  I don’t really mess with blueberries too tough (another item on the finicky food list), but I like rosemary, butter, and sugar, so why not.  Vivi’s godmother said her cookies were a little harder than she would have liked, but if you used your back teeth and had a cup of tea at the ready, you’d be okay.  Co overheard that and took it to heart because when Vivi’s godfather put a few cookies on his plate, she announced, “Don’t forget to use your back teeth!” Trust me, they weren’t that hard; though I think I know where the origin of the term “tough cookie” came from.  In all truth, they were quite delicious — obviously, as I was inclined to make some of my own.

My friend Franklin puts his culinary hits on his insta.gram feed.  We’ve got an unofficial duel going on.  He started with some homemade bourbon bread pudding.  I saw that and upped it with the two cookies.  I have yet to see what he comes back with, but he can burn it up in the kitchen, so I know it’s going to be good.

I’m doing a cookie exchange with a sorority sister of mine, another impromptu kind of thing. She’s a professional baker, so I may be out of my league.  Like I’ve said before, baking is a science. It’s so precise, but I was very careful about using exact measurements and room temperature ingredients.  Word on the street is that room temperature eggs and butter make your recipes taste better.  Speaking of butter, it’s best to use unsalted, even if the recipe doesn’t call for it because that makes the recipe taste better, too.  Who knew?  Maybe Paula Deen teemed up with America’s dairy farmer’s and their working on a global take-out.

So, two kinds of cookies made and more recipes in the pipeline.  I did some Cilantro Lime Chicken tacos the other day — another recipe for another Friday — but with the forecast calling for snow, I have a feeling the stew pot is going to be put to use.   Now all I need is some crusty bread. Oh! Oh! Beer bread! There will be beer bread!

Happy Friday, y’all!

Blueberry Rosemary Sugar Cookies
Ingredients:
  • 3 cups all purpose flour
  • 1/4 cup cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup dried blueberries, left whole
  • 1/2 cup dried blueberries, chopped
  • 2 teaspoons chopped fresh rosemary
  • 2 sticks unsalted butter, room temperature
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 ½ tsp vanilla extract
Directions:
  1. Spray a baking sheet with nonstick spray or line with parchment paper, and preheat oven to 350º F.
  2. Whisk flour, cornmeal, baking powder, and salt together in medium bowl.
  3. Combine whole blueberries, chopped blueberries, and chopped rosemary in small bowl.
  4. Using electric mixer, beat butter in large bowl until smooth. Add sugar and beat to blend. Add eggs and vanilla extract, and beat to blend. Add flour mixture and beat at low speed just to blend. Stir in blueberry mixture.
  5. Cover and chill dough at least half an hour.
  6. Once dough has slightly chilled and started to firm up, scoop into rounded tablespoons, using an ice cream scoop if possible for consistency.  Roll cookies in additional cornmeal, and place 2 inches apart on baking sheet, flattening slightly.
  7. Bake just until edges are browned, 12 to 15 minutes.  Repeat with remaining dough.  Makes about 45 cookies.
Makes about 2 dozen of cookies
Ingredients
2 cups plus 2 tbsp. all-purpose flour
½ tsp. baking soda
½ tsp. salt
12 tbsp. unsalted butter room temperature
1 cup brown sugar, packed
½ cup granulated sugar
1 large egg plus 1 egg yolk
2 tsp. vanilla extract
1 ½ cups semi-sweet chocolate chips
1 lb package of bacon strips- cooked until very crispy and cut into small bits.

3/4 cup powdered sugar
pure maple syrup 

Directions
Adjust oven racks to upper and lower-middle positions.  Preheat oven 325°.  Line two cookie sheets with parchment paper.

Whisk dry ingredients together in a medium bowl; set aside.  With electric mixer, mix butter and sugars until thoroughly combined.  Beat in egg, yolk, and vanilla until combined.  Add dry ingredients and beat at low-speed just until combined.  Stir in chocolate chips and 1 cup of the bacon bits.

Roll a scant half-cup of dough into a ball.  Holding dough ball in fingertips of both hands, pull apart into two equal halves.  Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball.

Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (approximately 11-14 minutes).  Do not overbake.

Cool cookies on sheets until able to lift without breaking.  Transfer to a wire rack to cool.

To make glaze- in a small bowl, add 1 tablespoon of maple syrup to the powdered sugar and stir. Add more maple syrup as needed until the glaze is a good, thick drizzling consistency. Sprinkle with remaining bacon bits.


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IN: recipes ON: January 25, 2013 TAGS: , , , , , , BY: Hilary
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recipes

Recipe Friday

The weather has been downright awful lately.  I definitely haven’t been wanting to get out of bed, and yet, I must.  I get the troops moving, under much duress and with much protestations.  By the time everyone is dressed, fed, brushed and buffed, I’ve got the car already warming and the umbrellas ready to go.

It’s little consolation, though.  The cold temps coupled with the constant precipitation has made my mood nice and soggy.  I’m up to three cups of coffee a day to shake off the chill, but really, I need to battle these winter doldrums and wintry mix with lots of blankets, thick socks, and soup.  I can’t believe want some soup!  But there it is.

Last night, as the girls danced around the house in a “Lord of the Flies” type snow day dance, I dished up bowls of comfort for me and my parents.  I’ve been wanting to try my hand at this tortilla soup ever since we had it at Vivo’s godmother’s house a few weeks ago.  That recipe was a crockspot recipe from Cooks Illustrated.  This one is a Pioneer Woman cum Pinterest special.  I’m sure you could do it in the crockpot; I did it on the stovetop while singing silly songs to a very angry, exer-saucer bound Vivi.  She was eventually placated with some mashed up avocado and a silicon spatula to gum on as I shredded chicken and chopped cilantro.

As it turns out, today is a snow day.  Did you see the “Thunder Snow” last night? That was awesome.

I guess the inside out, backwards pajamas and the ice cubes in the toilet, as well as the fervent prayers, snow dances, and so forth really worked.  School is the closed and the girls are going nuts.  And wouldn’t you know it, the one day they don’t have to get up, they’re both up, dressed, and raring to go before the sun comes up.  I kid you not; Mo came downstairs at 6:40am, like “Zippity-doo-dah! Zippity-ay! My, oh, my, what a wonderful day!” Yesterday,  I couldn’t get her out of bed with a crow bar.

Anyway, after a decent breakfast and a little FaceTime with Uncle Christopher, I got them dressed in their snow gear and sent them outside.  Last time it snowed, they went out looking like little hobos — three pairs of tights and trash bag leggings underneath jeans.  I had to rectify that, so I caught the end of season sale and got them outfitted with jackets, gloves, and grow-with-me snow pants.  This may be the only and smallest snowfall of the year, but we were prepared!

Victory is mine!

So, after a brief romp in the snow (20 minutes, which is actually 19 minutes longer than last time), the girls were back in the house.  I have no idea what’s on tap for the rest of the day, but if my piles upon piles of paper on the dining room table are any indication, there will be some TV time for sure.  I do know, however, what we’re having for dinner!

Happy Friday, y’all!

Chicken Tortilla Soup courtesy of The Pioneer Woman

(image)

Ingredients

  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 Tablespoon Olive Oil
  • 1-1/2 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Salt
  • 1 Tablespoon Olive Oil
  • 1 cup Diced Onion
  • 1/4 cup Diced Green Bell Pepper
  • 1/4 cup Red Bell Pepper
  • 3 cloves Garlic, Minced
  • 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
  • 32 ounces, fluid Low Sodium Chicken Stock
  • 3 Tablespoons Tomato Paste
  • 4 cups Hot Water
  • 2 cans (15 Oz. Can) Black Beans, Drained
  • 3 Tablespoons Cornmeal Or Masa
  • 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
  • _____
  • FOR THE GARNISHES:
  • Sour Cream
  • Diced Avocado
  • Diced Red Onion
  • Salsa Or Pico De Gallo
  • Grated Monterey Jack Cheese
  • Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
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IN: recipes ON: January 18, 2013 TAGS: , , , , , , BY: Hilary
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recipes

Recipe Friday

First of all, there aren’t enough hours in the day.  I just had to share that newsflash with you.  I used to be really good at time management.  Something has changed in the last few weeks, though.  I just can’t get it together to get as much stuff done as I used to.  I can’t blame it on the holidays, either, because they are so far in the rearview mirror, I can barely remember what happened.

This morning, I was up and dressed for the gym at 5:45.  I figured I had a good 45 minutes to knock off a few to-do list items before the troops started to rouse.  I cleared my email inbox. I organized my receipts to run stuff back to the store. I started a grocery list. I planned my route of errand running for the day. I was about to take that beloved first sip of coffee when I peeked at the time.  6:34 am! Nuts on Toast! I’m late!

Up the stairs, rouse the kids, feed the baby, and grab the laundry.  Back downstairs, whip out the breakfast, start the laundry, grab the lunches.  And so it goes.  I pulled out all the ingredients for tonight’s dinner (Chicken Piccata, my old tried and true BFF of recipes). As the day progressed, however, the weather took a turn for the nasty, and I was beginning to wish I had something hot and savory in the crock pot.

See, I’m not really soup person.  No, really.  When I go out to eat, I never order soup for an appetizer or soup/salad for a lunch.  Don’t get me wrong, I’ll stick my spoon all up in your bowl to make sure it’s good enough for you to eat.  I just don’t want a cup of my own.

A few weeks ago, the hubs and I went out to dinner with some friends.  On the menu as special was a Pumpkin Sunflower Seed Bisque with Truffle oil.  There may have been some shaved bacon on top (or maybe that’s just wishful thinking), but even then, I didn’t order it.  The hubs did and he was doing all kinds of parries and thrusts with his spoon to keep me from double dipping.  It was absolutely delicious.   Of course, the next time I go to that restaurant, it’ll probably be off the menu.

Soup, to me, is not very filling.  I like to belly up to the trough and tie one on.  Soup isn’t going to get it done.  Stews or chilis? They’re heartier and more apt to stand alone, but even then, I’m still not ordering it if I’m out on the town.

With winter settling squarely around our shoulders, it feel like soup and stew season.  I haven’t made any chili yet, though I have been giving this white bean and andouille sausage soup a fit.  It freezes well, too, so just when I think I’ve got nothing — BANG!– soup’s on!  I’m trying to branch out, though.  I tried my hand at a homemade split pea soup (I don’t think I soaked the peas long enough), a homemade chicken noodle soup (which went over well with the hubs and received a resounding “meh” from the girls), and a wonton soup, which I really like.

Aside from the split pea and lentil, I’m really a broth based soup kind of girl.  I’ll see a recipe for something decadent like Creamy Potato and Bacon Soup or Chicken and Corn Chowder.  My mouth starts watering, my stomach calls for all hands on deck, and then I see the ingredients.  If it’s got milk, sour cream, heavy cream or pretty much anything dairy related, I’m out.  Oh sure, I’ll make it for you, but I’m not going to eat it.  I’ve got a thing about hot milk products (I just threw up in my mouth a little just typing those three words).  Hot milk is just blerg *shudder*.  Can’t do it.

So, back to the drawing board.  Last weekend, Vivi’s godparents invited us over for lunch.  They had two crockpots going with two different soups.  One chicken noodle for the girls, one spicy tortilla for the grown-ups.  I’d never had Tortilla Soup before, and let me tell you, I have been missing out.

This soup was amazing.  Tortillas, cilantro, chicken, avocado — it was a flavor profile that I love in a soup! Who knew? Yes, I skipped the cheese and the sour cream (hot dairy!), but I don’t think I lost anything.  I came close to embarrassing myself by not only having seconds, but eyeballing the pot for possible thirds.

I restrained myself.

Vivi’s godmother showed me her recipe, as well as a few books that I wasn’t familiar with, like this one.

(image)

It’s in the Amazon shopping cart as we speak.

Anyway, after that outstanding lunch, I have been having a craving for Mexican food.  Chipotle always comes through in a pinch, but given the drop in temps, soup or stew was what I was looking for.  While I was looking for an image for tortilla soup, I came across the Pioneer Woman’s recipe.  It’s straightforward and her written delivery on how she prepared it sounds much like my own inner monologue.  Double win!

Enjoy your tortilla soup (with or without your hot dairy) and happy Friday, y’all!

(image)

Chicken Tortilla Soup from  The Pioneer Woman via Tasty Kitchen

Prep Time 
Cook Time 		 Servings 8 Difficulty Easy

Ingredients

  • 2 whole Boneless, Skinless Chicken Breasts
  • 1 Tablespoon Olive Oil
  • 1-½ teaspoon Cumin
  • 1 teaspoon Chili Powder
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Salt
  • 1 Tablespoon Olive Oil
  • 1 cup Diced Onion
  • ¼ cups Diced Green Bell Pepper
  • ¼ cups Red Bell Pepper
  • 3 cloves Garlic, Minced
  • 1 can (10 Oz. Can) Rotel Tomatoes And Green Chilies
  • 32 ounces, fluid Low Sodium Chicken Stock
  • 3 Tablespoons Tomato Paste
  • 4 cups Hot Water
  • 2 cans (15 Oz. Can) Black Beans, Drained
  • 3 Tablespoons Cornmeal Or Masa
  • 5 whole Corn Tortillas, Cut Into Uniform Strips Around 2 To 3 Inches
  • _____
  • FOR THE GARNISHES:
  • Sour Cream
  • Diced Avocado
  • Diced Red Onion
  • Salsa Or Pico De Gallo
  • Grated Monterey Jack Cheese
  • Cilantro

Preparation Instructions

Preheat oven to 375 degrees. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix.
Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside.
Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir.
Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
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IN: recipes ON: January 11, 2013 TAGS: , , , , , , BY: Hilary
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recipes

Recipe Friday on Thursday

The flu has come to our house and it is slapping us around like we owe it some money.  The girls have fallen like dominoes, one right after the other, starting with Mo on Sunday, Co on Monday and Vivi on Monday night.  Nothing saddens me more than seeing all three of them all deflated in their beds as the fever and coughing saps them of their energy.

(image)

They all had the flu shot, as did the hubs and I.  Thankfully, he is still well, whereas I’ve got something blooming in my throat that makes coughing feel like someone taking a hammer to my chest with each exhalation.  It’s been a long five days to say the least. I have dosed everyone with alternating cocktails of acetaminophen, ibuprofen, expectorants and suppressants.  The oft described fever dream is real, let me tell you.  At least twice during the last few days, Mo has wandered downstairs in the middle of the night, glassy eyed and burning bright, looking for Co.  Co, has been sitting in her bed, one leg protruding from under the covers for some relief, singing a song about “Where’s my banana?”  and Vivi? She’s just a lump formerly known as baby, clinging to my hip and shoulder like a koala.

Parenting, as I’ve said before, is a challenge.  When everyone is down for the count, including Mom, it feels near impossible.  Once I get one little person squared away, another is coughing and croaking kurt requests for juice, tissues, or story-time.  I’m pin balling between rooms, have the washing machine going double time to keep the sheets clean and you’d think we’d been drinking the hand santizer given how much we’ve gone through to keep the germs at bay.  I started to feel like “stir fried-s#it” (to quote the hubs) on Tuesday afternoon.  It’s turned in something that’s probably the flu (I’m going to the doc today), despite having had a flu shot already.  This isn’t the first time I’ve fallen ill during the Christmas holiday.  I can recall at least three other instances and one of which where I’m pretty sure I had bronchitis and a touch of pneumonia, I just didn’t go see the doc because — everyone else was sick.  I know I can’t be a help to anyone if I don’t take care of myself, but the kids are looking like they’ve been run over by Santa’s sleigh and wiping their noses on pieces of coal.  I’ve been trying to get them on the mend and tending to myself afterwards.  Raise your hand if you know of what I speak.  Yeah, I thought so.

I’ve called in all my favors from when I injured my leg.  I’m pretty sure my parents have blocked my number.  The babysitter came for a bit so I could at least go out and stock up on supplies, but I don’t want her catching this crud.  Last night, I implored the hubs to stay home, something that I was loathe to do, but my health had taken quite a turn for the worse.  By this morning, I must have looked like crap on toast, because not only did he stay home, he called the pediatrician and set up appointments for the girls, then he dosed me with some hot salt water with which to gargle and sent me back to bed.  I’ve got a keeper.

Anyway, it’s about noon. The girls diagnosis has come in as the flu, but unless you get diagnosed within the first 24 hours, they can’t give you anything to knock it out except a suggestion for some DM laced cough meds and a “go with God”.  Our house is littered with tissue packets, cough drop wrappers, ear covers for the thermometer, and the like.  The lovies have been handed out, pi’s are on and so is the TV; I don’t even care at this point.  Naps will be had all around.

Last night, I was awakened by Mo’s persistent cough. It just broke my heart because I know how painful it must be for her.  I brought her some juice, some medicine and some cough drops.  I put some Vicks Vapo on her chest and the bottoms of her feet.  She snuggled into my arms and let me stroke her hair as her breathing became less labored and more even.  Between coughing fits, she said, “You really know how to take care of a cold, Mom.”  My poor little schmoo!

I’m just doing what I remember my own mom doing for me.  Propping up pillows, wiping down my face with a cool washcloth, and just sitting with me.  We used to have this cool mist humidifier that my mom would place on my nightstand to help eradicate some of the dryness in the room.  She would tell me not to touch it, to let it just do it’s job, but as soon as she left the room, I put my whole face right up on it to get at the cool vapors.  My face and hair thoroughly dampened, I would lie back on my pillows and drift off into a Robitussin filled sleep.  Sometimes my mom would bring me a hot toddy — I was older by this point — and that honey,lemon, bourbon combination would ease the lightening bolts of pain in my throat and help me drop off to a more restful sleep.

The girls aren’t quite old enough for that yet, so we’re just doing some regular tea with milk and honey.  When their coughs were at their worst, I just gave them teaspoonfuls of honey to coat their throats.  That was the first time I saw them smile in a long time.   I tried it myself, but I prefer my honey diluted with some lemon and tea. While I wait for this Mucinex to kick in, I’m going to stir up a home remedy. Maybe I’ll see you tomorrow for Recipe Friday. . .if not, I’ll probably be in the bottom of my tea cup.

Dr. Pat’s Hot Toddy Cold Remedy

Ingredients
2 ounces whiskey (we use Jack Daniels)
1 tablespoon honey
4 ounces water (hot from the tap)
1 teaspoon lemon juice (we use the stuff in the plastic lemon)
1 slice fresh lemon (if we don’t have this we don’t use it) (optional)

Directions
1. Place the whisky in a large microwave safe mug*.
2. Add the honey.
3. Pour the hot water into the mug over the spoon you used for the honey to get off the last little drops.
4. Add the lemon juice and stir well.
5. Place the mug in the microwave for 1 minute or until it is piping hot, but not boiling.
6. Add the lemon slice and serve.
*If you don’t have a microwave, which we don’t, you can pour the whiskey in a small cup or glass and submerge it in some boiling water until it’s the right temperature.

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IN: recipes ON: December 20, 2012 TAGS: , , , , , , , , BY: Hilary
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Recipe Friday, on Tuesday

I’m late (or early, depending on how you look at it) with the recipe! Time is just flying away from me.  There aren’t enough hours in the day for me to get done the things that I want to get done, the things that I need to get done, and the things that have to get done.  
By the time everyone is up, fed, dressed, and out the door, I turn my attention to things in the house that have been calling me.  Would you believe I’ve been letting dishes fester in the sink?!  So unlike me.  The trash cans are overflowing, there’s laundry to be done, groceries to be purchased, presents to be wrapped.  What, you ask, has me so neglectful? It’s not Pinterest (this time).  I’m not catching up on Scandal on DVR. I’m not scrapbooking, either.  
I’m reveling in my new freedom!  No more boot, snitches!! Woop! Woop!
awww, yeah!

And I’ve been playing with my new photography backdrop.  I decided to upgrade to a paper backdrop for a more seamless, professional look.  The bed sheet over my backdrop stand was economical, but it really just photographed poorly.  The paper backdrop is ah-may-zing! You can’t even tell that’s my living room, can you? 

baby mohawks are funny for everyone but the baby.

 So, the girls have been my unwilling models as I test things out.  Seeing as how I can pay them in cookies, my overhead stays low and their enthusiasm stays high.  I’ve also been busy with holiday shoot. Trying to fit everyone into the schedule is a great problem to have.  I’m getting to a point where I can say that I love what I do.  For a while, I was hesitant to embrace my status as a professional photographer or to say that I really liked it.  I was afraid that doing so would invite some bad karma.  Nothing specific that I could point to, but just that feeling of second guessing myself or feeling like I’ve totally blown a shoot. I had this feeling that one minute I’d be breaking my arm patting myself on the back and the next I’d be banging my head against the wall like, “Why? Why? What was I thinking?”

The other day,  I was on my way to a shoot and realized, I’ve been doing this for over a year now.  I’m not an amateur photographer. I have people seek me out and pay me to take their photographs. I am donating my services to a silent auction.   I’ve built a sizable portfolio. My skills are constantly developing (no pun intended).  I’ve got great equipment. I’ve got repeat clients.  I can say with confidence and pride, “I am a photographer,” when asked what I do.

I had a bittersweet moment at the hubs’ office party when I was able to correct someone who assumed I stayed home taking care of the children.  A couple of years ago, someone I had just met asked me if I was a lawyer like the hubs, and when I said, “No, I’m at home with our children,” this person literally said, “Oh,” and turned their back to me to strike up a conversation with someone else.

Literally.

But, as I was saying. . .

As I’ve discussed before, taking care of kids is no easy feat, whether you’re working from home, at home, outside of the home or any derivation where the home is concerned.  I loathe the whole “mommy wars” phenomena that has been created, continually stirred up and perpetuated by the media. Parenting is hard, no matter who is doing it. Period.  For someone to dismiss me because that’s how I choose to spend my wake-filled hours is hurtful and disrespectful.  While I did take a small measure of pride identifying my occupation as a photographer, I felt like I had to put that first, and relegate my work as a parent in order to hold the attention of the other person.  I just had the weirdest thought: It’s like the end of Dirty Dancing and instead of Johnny telling Dr. Houseman that no one puts baby in a corner, it’s me telling that yahoo that no one puts motherhood in a corner.  Too much? Yeah, it sounded better in my head, too.

No one puts as much pressure on myself as I do, so I know that my choice was my own.  Still, the fact that I go through such mental gymnastics speaks to the state of affairs in which we find ourselves.

I just read an article on Huffington Post by Amy Morrison entitled, “Why You Are Never Failing As a Mother,” and it was so timely.  Earlier in the day,  I was failing.  I had been overseeing a playdate between Mo, Co and a friend, trying to get them to slow down as they decorated cookies, put the sprinkles ON the cookies instead of IN their mouths, defrost some dinner, run a load of laundry, answer some emails, and deal with the massive poop Vivi gifted me with nary a wipe in sight.  Fast forward to the end of the night, when everyone was tucked in.  I finally got around to reading the article and it felt like Morrison was giving me a “hang in there” high five.

She writes, “. . . but I’m just saying that we are part of a generation that considers parenting to be a skill. Like a true skill that needs to be mastered and perfected and if we don’t get it right, we think our kids suffer for it — and that’s hard sh*t to keep up with. That’s not to say other generations didn’t have it tough or think parenting was important, but there just wasn’t the same level of scrutiny that could be liked, tweeted or instagramed all at once.

You are in the trenches when you have a baby. To the untrained eye it seems pretty straightforward and easy — you feed them, you bathe them, you pick them up when they cry — but it’s more than that. It’s perpetual motion with a generous layer of guilt and self-doubt spread on top, and that takes its toll.
Feeling like you also need to keep on top of scrapbooking, weight loss, up-cycled onesies, handprints, crock pot meals, car seat recalls, sleeping patterns, poo consistency, pro-biotic supplements, swimming lessons, electromagnetic fields in your home and television exposure is like trying to knit on a rollercoaster — it’s f*cking hard.
We live in a time when we can Google everything, share ideas and expose our children to amazing opportunities, but anyone that implies that they have it figured out is either drunk or lying (or both), so don’t be too hard on yourself.”
“Don’t be too hard on yourself.” I need this tattooed on my forehand, my forearm, my forefinger.  It’s not that my own mom hasn’t told me this about four billion times, but reading it again from someone who doesn’t know me personally, but does know the road I’m on. . .well, my mom is supposed to be my cheerleader, you know? I know I shouldn’t worry about what other people think about me. What I think about myself is the most important thing.  I think I’m getting the job done.  I mean, they’re still alive, right?  I’m being flip, of course. I know that I’m doing the right things for my girls. I’m setting good examples and following the best practices set forth by my own parents and in-laws.  
In the wake of the tragedies around the countries that have captured our hearts and attention, I’m reminded to not be too hard on myself, or on the girls.  I’m giving extra hugs and kisses. I’m saying more prayers. I’m letting little things slide just a bit more.  I’m giving in to dessert more often than not.  Of course, the veggies have to be eaten first. . .that’s a non-negotiable.
The “Down with Veggies” Face.
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Sauteed Asparagus with Garlic and Cherry Tomatoes

Ingredients
1 bunch asparagus, ends snapped or spears sliced into coins
1 pint cherry tomatoes, halved
3 tbs minced garlic
2 tbs olive oil
Salt and pepper to taste

Directions
Heat the olive oil over medium heat in a saucepan.
Add minced garlic, stirring until it begins to turn brown.
Add asparagus, stirring occasionally and cooking until bright green and tender, about 5-7 minutes.
Add tomatoes, stirring until softened, another two minutes.
Sprinkle with salt and pepper and serve hot.

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IN: recipes ON: December 18, 2012 TAGS: , , , , , , , BY: Hilary
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Recipe Friday

Another week in the books. Another week with the boot.  The end is in sight, though.  This time next week, I’ll be bootless!  I’ve almost forgotten what it’s like to wear two shoes at the same time.  Maybe I’ll be putting up pictures of myself in the boot for Throwback Thursday . . .in a few years though.  

Ahhh, #tbt.  The first time I saw that hashtag, I had no idea what it meant.  Yes, I Googled it.  Now, I’m all about it.  But, I’ve always been taking pictures and saving things to pull out for remember when moments.  If you and I did something together, chances are I’ve got a picture of it somewhere.  This week, I threw up a few pictures from college — one from a trip to the Vineyard with some friends and one from that time I got my tongue pierced (yes, really).  I had one from high school left over that I put up today, just because it was a good memory.  That last one got me to thinking about my high school experience, what a really great time that was.  I can’t tell you a single thing I learned, except maybe Congruent Parts of Congruent Triangles are Congruent, my standard answer for all proofs in tenth grade geometry.  Oh, and that I’m “lovable and capable” as Sister Marie Thomas would make us state before she would let us leave typing (do they even call it that anymore? better question, do they even have that class anymore?).

I did learn some things, obviously, but I like revisiting the times spent with my girlfriends and the shenanigans we got up to, in and out of school.  Sledding down the front lawn on cafeteria trays. Lunch at T.G.I.Friday’s on half-day Wednesdays. Eyebrow plucking in the Senior Lounge?  Mrs. Skutnik and her Fallopian Tubes (that one’s an inside joke for sure).  

My friend Erin would host a holiday brunch at her house during Christmas season.  Sometime during the break, you’d get this note with all the details.  The note would be Calvin and Hobbes from the funnies, but their regular dialogue bubbles would have been replaced with Erin’s handwriting asking if you’d heard about the brunch and if you were planning on coming (I’m sure I’ve still got one in one of my scrapbooks).  We’d all pile over to her house, sit around eating, and laughing. We may have even done some Secret Santa Swap, too.  I know one year, we visited a reindeer farm after stuffing ourselves with baked goods and other sweets.

Oh, deer!
I remember thinking that a reindeer farm in our hometown was kind of random (we lived in suburban New Jersey), but it was the holidays, so we went with it.  It also could have been from the copious amounts of Kahlua laced caked we’d eaten just a few hours before.  Yes, I’ll admit it — I engaged in some underage imbibing when I was in high school.  Of cousre, being the goody-two shoes that I am, I never snuck nips from the liquor cabinet or replaced vodka with water.  I used it to cook with.  

I would make a Kahlua Chocolate Trifle Cake every so often and bring it to school for lunch. The nuns would let me store it in the massive cafeteria fridge.  During lunch, the group of us would grab our spoons and attack the mixing bowl full of chocolate cake, chocolate pudding, Cool (huh)Whip, and toffee bars.  I can still hear the girls banging their spoon clenched fists on the table and chanting “Kah-lu-a! Kah-lu-a!” as I walked to the table bearing the dessert to end all desserts.  I’d drop the bowl in the middle of the table and step back. You ever see that reel on Animal Planet or Discovery when the pride of lions demolishes that unassuming wildebeest?  Yeah, it was kind of like that.

Erin’s Christmas Brunch. Note the lack of plates. 
So to complete this trip down memory lane, I leave you with the recipe for Kahlua Chocolate Trifle (and how it’s actually supposed to be presented).  Although, there is something fun and deliciously naughty about eating it out of mixing bowl with a soup spoon. Happy Friday, y’all!

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Kahlua Chocolate Trifle (recipe found here)
Ingredients
1 box chocolate cake mix
1 box chocolate pudding

1 tub of cool whip, light

2 Heath bars crumbled

1 c. Kahlua


Directions

Make the cake in a 9 X 13 pan as directed on the box.  After you pull it out of the oven, pierce the cake all over and pour kahlua on top and allow it to soak into the cake. (YUM)


Make the pudding as directed and let it set and cool.


After the cake has cooled, cut into 1-inch cubes.  Layer half of the cake on the bottom of a trifle bowl.  Layer half of the chocolate pudding on top of the cake, and half of the cool whip on top of the pudding. Top with plenty of heath bar crumbles.  Repeat. 


Best when served chilled, and even better the next day.  Can also make individual servings.





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IN: recipes ON: December 7, 2012 TAGS: , , , , , , , , BY: Hilary
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December

I  can’t wrap my head around the fact that another year has practically been pulled from under my feet.   I’m  feeling a little bit bah humbuggy from yesterday, but it’s starting to thaw.  There’s a slight sliver of giddiness in me now that winter is here.

If you search “December” on Tumblr, We Heart It, Google, or any other image producing sight, you’re bound to find scores of pictures that include out of focus Christmas lights, snowy pastoral scenes,  cherub faced babies dressed like Santa, and dogs wearing antlers.  There are images of steaming mugs of cocoa, of frost covered treetops, and of towers of red-ribboned presents being carried down snow speckled streets by nothing more than a pair of hands and denim clad legs.

It’s December, and aside from the commercialized side of things, I like the images associated with the twelfth month. I like looking at pictures of other people out in the snow while I burrow deeper into my pajamas and wrap my robe a little tighter.

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I like I like slate gray skies and puff balls of breath that coil from my mouth as I skip, slip, slide from the house to the car.  I like seeing Christmas lights wink and blink into the night, long after the sun has traded places with the moon. I like cookie exchanges, Angel Trees, Mitten Trees, and office holiday parties.  I like baked goods and family time. I like getting Christmas cards in the mail. 

I like the growing potential the new year holds as each day of December presents its best self before becoming “that day when we did that thing that was so fun”.

Oh, and I like egg nog.  Mmmm,  nog.

December is here and maybe in eleven days, the Mayans will have the last laugh.  I hope I get your Christmas card before then.

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IN: recipes ON: December 1, 2012 TAGS: , , , , , BY: Hilary
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