Celebrating...The Good, the Bad, and the Ugly

Throughout our lives it is easy to become "Holiday Celebrators", "Milestone Party Throwers" and "Achievement Recognizers"....but what about all of the moments in between the Red Letter Days?

What about those who have nobody to celebrate the Holidays with?

What about those who never make it to a milestone worthy of anything significant in their mind?

What about those who feel like they have achieved nothing in their life?

Oh how I have been reminded of the brevity of life lately...

What about the child who strives to meet a mark and can't seem to reach the top...no matter how hard he/she tries?

What about the hubby who wakes up early in the morning or goes in late at night to work and provide for his family while his wife is fast asleep dreaming of a bigger home, a newer car, and that hammock hanging in the backyard with twinkle lights and candles hanging from the trees...knowing it is all he can do to provide the bare essentials at that?

What about the friend who may not make it to blow out the birthday candles on her cake this year...yet alone see and hear her children giggle and beg to open the gifts they have wrapped for her to open?

What about the new Momma who has just enough energy to take care of babycakes and nothing left to give?

We are Not guaranteed TOMORROW.  We simply aren't.  We have NOW.  It is all of the itty bitty seconds that are dear.  They are overlooked in the grand scheme of time.  They are the hidden treasures of what some may consider the mundane.  The same ol' same ol'.  The this.that.and the other.  The EVERYDAY.

Yes, today may be bleak, but take the time to go outside and take a deep fresh breath of air and thank God for life.  And PRAY for those whose life may be hanging in the balance.  Today is your day to celebrate the muted pastel days.  I know they may not be sparkling in glitter, be black and bold or the yearned-for RED, but it is in the little things that become near and dear...that we can grow to appreciate what others may consider to be important days to look forward to.

Yes, your child may be failing a class and may be disappointing you in more areas than you care to think about right now, but Celebrate him/her.  Don't wait to celebrate the "A".  It may never happen!  They need to know that they are loved because of who they are...not because of what they are capable of accomplishing.

It may not be your anniversary, but a celebration dinner may be just what the DR. ordered.  Instead of spending your extra time on extra things {we all know what I am talking about!} set some time aside and make your hubby's homecoming special.  I am not talking a lobster tail candlelight dinner here...although I am sure he wouldn't mind...but anything that let's him know that he is special and appreciated TODAY.  It may not be a small thing to have the kiddies fed early and ready for bed...but it could be worth it to be snuggled up on the couch eating a grilled PB&J on paper plates with a tall glass of ice cold milk and two straws!  I am sure we could come up with 100 reasons why we can't, but I am also sure we could come up with 101 reasons why we should.  After all...we married them!  Note:  This is not the time to bring up parenting issues from the day or the dreamy hammock you would love by your next Bunco night, or the low water pressure in the house that is driving you batty!  This is your chance to assure him of your love and commitment and thank him for everything he does to provide for you.

It may be in order to celebrate a friend "just because".  And if you can't get out, a phone call or a little love note is just perfect!

A new Momma might just need YOU to hold her little one long enough to take a shower or take a nap.  A bit of help can stretch a long way when you are getting used to caring for a baby.  Even dropping by a cup of tea and muffin will brighten her day!

Let's not just wait for the good to celebrate!  Sometimes the BAD and the UGLY need our attention as well.

It is not that we are compromising in what should be celebrated.  I think sometimes we set our expectations so high that it is easy to miss the most fragile moments in life by overlooking the things that need our attention most.

We can easily wait for:  the next holiday, the next birthday, the next game, the new house, the new car, the job promotion, the acceptance letter, the wedding, when the kiddies move out...but what sometimes needs our attention and time are the here and now...the things that can be celebrated TODAY!

Before you know it, what may have been considered not worth your time and effort may just be the most cherished and prized memory celebrated in your lifetime.  Don't look too far and don't wait too long.

"Wisdom is in the sight of him who has understanding, but the eyes of the fool are at the ends of the earth."  Proverbs 17:24

Shared with:  Titus2sday, at the picket fence

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A Great Big "OOPS" Berry Cheesecake Trifle

Well, in trying to copy a post from last year, I erased it...but like all good kitchen disasters, it deserves to be written AGAIN!

I had a mess of lemon cupcakes that stuck to my Demarle muffin trays.  Yep, that is pretty hard to do, but I managed to do it.  Since I had made a double batch {of course!} I could not bring myself to throw it all away.  I saved what I could and bagged up the mess to deal with on another time and another day, when I stopped feeling sorry for myself!

I had leftover key lime whipper filling and berries in the freezer, so I decided to make a trifle!  It was so good!!

I would not suggest making a big ol' mess, but a plain pound cake, lemon cake or white cake would be just perfect.

Sprinkle a bit of sugar over fresh or thawed frozen berries and add a bit of lemon zest.

Layer the cake on the bottom.

Pour a bit of key lime whipper filling on top and add a few berries.

Repeat...tadah!

I saved out a bit since I was making it to give away.  I probably skimped a bit on the key lime whipper filling because it was simply addicting!

I boxed it up in a leftover birthday gift box...and it was the easiest dessert EVER!  Not sure I would go through the trouble of digging out stuck cupcakes to make it...but then again, maybe I would!

Key Lime Whipper Filling:

1 14-oz. can of sweetened condensed milk

1 6-oz. can frozen limeade concentrate {NOT thawed}

1 cup of heavy whipping cream


Directions:

*Whisk the condensed milk, limeade and heavy whipping cream in a large mixing bowl with a whisk attachment.

*Beat until fluffy and a bit stiff.

*Chill for at least 6 hours or overnight.




Happy Wednesday, ladies!




Shared with:  comfy in the kitchen, pink saturday

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Edam Cheese and Mushroom Quiche

It has been awhile since we have had a food history lesson, so here you go.  Do you ever get tired of the same ol' recipes?  Or do you love your tried and true recipes, but want to add just a bit of ZIP to the food you already feel comfy in preparing?

The easiest of quiche recipes are simple to change with the addition of a different spice or cheese.  Quite a few times, I may have a certain ingredient left over from a sale item that was purchased and instead of buying what the recipe calls for, I will use up what is on hand only to discover a new favorite way of preparing an old recipe.

For Easter, my Momma gifted me with an Edam cheese ball.  It was one of my favorite cheeses growing up and I thought it would be the perfect thing to share with YOU!

From Wikipedia, the free encyclopedia

Edammer cheese

Edam (Dutch: Edammer, [ˈeɪ̯.ˌdɑ.mər]) is a Dutch cheese traditionally sold in spheres with a pale yellow interior and a coat of red paraffin wax. It is named after the town of Edam in the province of North Holland,^[1] where the cheese is coated for export sale and for the tourist high season. After aging for at least 17 weeks the cheese sphere is coated with black wax, rather than the usual red or yellow. Edam ages and travels well, and does not spoil; it only hardens. These qualities (among others) made it the world's most popular cheese between the 14th and 18th centuries, both at sea and in remote colonies.^[2]

Most "young" Edam cheese sold in stores has a very mild flavor, is slightly salty or nutty, and has almost no smell when compared to other cheeses.^[3] As the cheese ages, its flavor sharpens, and it becomes firmer.^[2] It has a significantly lower fat content than many other traditional cheeses; as little as 28 percent of the cheese is made up of fat. Modern Edam is softer than other cheeses, such as Cheddar, due to its low fat content.

Accompaniments

Mild Edam goes well with fruit such as peaches, melons, apricots, and cherries. Aged Edam is often eaten with traditional "cheese fruits" like pears and apples. Like most cheeses, it is commonly eaten on crackers and bread, and may be eaten with crackers following the main course of a meal as a dessert of "cheese and biscuits". Pinot gris dry Riesling, semidry Riesling, Champagne, Chardonnay and Shiraz/Syrah are some recommended wines to accompany this cheese.

Don't you just LOVE Wikipedia?

As we look forward to Laurissa's wedding, I have been trying to add some essentials to to her hope chest.  As I pulled out my quiche pan, it reminded me of one more thing to add to the growing collection.

I received my quiche pans when I was still in highschool and I still have them!  It was a nesting set of three beautiful WHITE porcelain pans from IKEA!

Not only is quiche simple to make, but it is perfect for entertaining.  It can be served for a brunch with fresh fruit and muffins or for dinner with crusty bread and a nice green salad.  Mini quiches are also a quick go-to for appetizers!  I think every new bride needs a quiche pan!


Edam Cheese and Mushroom Quiche
Lisa Pearson


Ingredients:

Pastry for single crust {homemade or store-bought...I LOVE Trader Joe's Pie Crust!}

4 eggs, beaten

1 1/2 cups half and half

1/4 teaspoon salt

1/8 teaspoon pepper

2 garlic cloves, minced...unless you have a garlic press :}

1 teaspoon fresh thyme...about 5 sprigs of thyme.  I put mine into the freezer for a few minutes and the little leaves come right off!

1 tablespoon flour

1 pkg. of mushrooms, sauteed and drained

1 1/2 cups shredded Edam cheese



Directions:

*Preheat oven to 350*.

*Roll out pie dough and press into quiche pan.  Be sure to press it in against the sides.

*Whisk the eggs, half and half, salt, pepper and garlic, thyme and flour together.

*Add the mushrooms and cheese.

*Pour egg filling into pan.

*Bake @ 350* for 40-45 minutes or until middle is set and it is golden brown.

This recipe is easy to add to or change up however you like.  I had a few extra sundried tomatoes that I added to the mix at the last minute for a bit more color.  Your fridge and pantry are really the limit!

ENJOY!


This.That...and the other:

One thing we used to do quite a bit was to have theme nights in our HOME.  Since we were going to enjoy a French dinner...we decided to watch Sarah's Key.  It is a story based on the notorious Vel' d'Hiv Roundup in Paris in 1942.

The movie was suggested to me by my bloggy friend Paula from Colorado!  We call her movie recommendations Paula's Picks...because she picks out THE BEST movies!  Thank you, Paula!

Happy Tuesday!

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My Redeemer Lives!

During our Good Friday service, we were reminded that no matter what our situation may be it is God who saw us in our need and He acted on that need. 

 He sent His Son.

He died for you.

He cares for YOU.

AND you can know without a shadow of doubt that He LIVES!

{notes from Pastor Scott Gilchrist}

Yesterday afternoon, I had the cd in my car set to play this song on our way to church this morning.  There is no greater JOY than knowing that we all have access to eternal life with our REDEEMER.

Shortly before the sermon started, this song was sung.  What a beautiful way to celebrate Easter!  I hope you are blessed by this song as much as we have been blessed by it.

"As for me, I know that my redeemer lives..."  Job 19:25

Happy Easter...

http://www.youtube.com/watch?v=tpCaNBhK4S0

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Homemade Ravioli

The first time I remember making homemade pasta when was our Aunt Annie came to visit us in Germany.  She was Yugoslavian and she made everything...including her own noodles for soup.  It was such a fun day of making the dough, rolling it out and letting them dry on cloth covered tables.  A huge ordeal for soup, but once we sat down to dinner and had our first bite of deliciousness...I knew it was worth every step.


Nothing beats a family dinner...and spending time together in the kitchen preparing for a meal is one thing I don't think I will ever tire of.

This last weekend we had time to make homemade ravioli which we all LOVE.  Best of all, my hubby was able to roll out the dough nice and thin.  {Another reason to adore him!}

The last time we made ravioli, they were a bit too dry and the recipe did not include salt, so, this time we used a different recipe that actually had oil in it and we added SALT.  It was perfect!

Usually, if I am making the majority of the meal from scratch, I skimp in other places.  This time the sauce went into the crockpot and simmered away until dinner at 6.

Crockpot Spaghetti Sauce

1 large  Prego Spaghetti Sauce

1 lb. of hamburger...fry in a bit of olive oil and add salt and pepper, thyme and oregano to taste

2 cloves of garlic

1 bay leaf

1 carton of fresh mushrooms

Place all ingredients in crockpot on high for about 6 hrs.  You may want to turn it to low for the last couple of hours once the meat is tender enough for you.

This recipe is doubled.

Homemade Ravioli
adapted from Diana Gray


Cheese Filling:

16 oz. ricotta cheese

8 oz. cream cheese, room temp

1 cup shredded Swiss cheese

1 cup shredded 3 Cheese Italian

1 tsp. salt

1 clove of garlic, minced

Prepare cheese filling by combining all of the ingredients together in a bowl and set aside.



Pasta Dough:

3 cups flour

4 eggs

4 Tbsp. olive oil

1/2 tsp. sea salt

*Place all of your ingredients into a Kitchen Aid that has the dough hook attached.

*Let the ingredients come together in a ball.  I added 2 Tbsp. of water for the right consistency.

*Allow the bread to knead for a few minutes.

*Cover dough with Saran wrap and let it sit for about 20 minutes.

*Divide dough into four parts.  Be sure to cover dough the dough you are not using with Saran wrap.

*Roll each ball into about a 12"x16" rectangle. If you are not using a Roulpat, you will want a bit of flour on the rolling surface so that the dough doesn't stick. You want this dough rolled out pretty thin.  Some people use a pasta attachment, but we do not need one more gadget.  :}  SO, my hubby used his muscles to get it nice and thin.

OKAY, this feels like the longest post ever!

*Once you have one rolled out, go ahead and get the second one rolled out.  That way you will have a top and a bottom.

I used a small scoop for the filling.  Just place a scoop about every inch...until you run out of space.

*Then, cover the mounds of cheese filling with the top.

*Use your fingers to press the dough around each mound.

*Since I had a dough pastry roller...that I use when I make crackers, we used that to cut and seal the edges.

I lined them on the SILPAT and went ahead and froze the ones we would not be using for dinner.  Once they were frozen {about 20 minutes}, I put them into baggies for another night.

Cooking Directions:

Bring a large pot of salted water to a boil.  Add ravioli and allow to cook until it floats to the top and is tender.

WHEW!  Now, that I have explained this, it feels like it is entirely too difficult.  It really isn't, but I would not blame you if you  decide to run to the store and buy ravioli  or go to the Olive Garden for their Lobster Ravioli...even a can of Chef Boyardee sounds great about now.   I must say, once we sat down and had our first bites...it was worth every step and the fun memories of spending the afternoon listening to our favorite music, enjoying a dance or two and having the afternoon to look forward to a family dinner!

Shared with:  comfy in the kitchen

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Cream of Fresh Mushroom and Asparagus Soup

Most cookbooks have not made the cut to take up real estate in our kitchen, however, A TASTE OF OREGON is going nowhere.  It was a wedding gift almost 22 years ago and I still love perusing the ear marked pages.  I am all for well-worn cookbooks with personal notes!  I think it makes it much more special.  Even flour and soup spatters make it more real than a pristine cookbook that looks as though it has never been used.

Anyhoo, what is it about asparagus that makes it perfect for Spring?  Is it the beautiful color of green, white or purple?  Is it the taste, the texture and the beauty of the tender tips or the fact that it is in season and is more affordable?

I remember living outside of Heidelberg, Germany in a little village.  On our way home from the city, we would drive through sprawling fields of asparagus.  To some, asparagus is considered a weed that grows alongside the road...but to me, it is the taste of  Spring!  It means that sunshiney days are right around the corner.  Picnic days, bike rides to the farmer's market, berry picking and dates to the orchard are soon to be had!

Oh, and as far as mushrooms go, most people either love them or hate them.  One should learn to at least tolerate them as they are able to boost the immune system and are known to fight diseases. Don't you think they are beautiful, too...in their own sorta way?

Cream of Fresh Mushroom and Asparagus Soup
adapted from A TASTE OF OREGON

1/4 cup butter

1 garlic clove, minced

2 Tbsp. chopped onion

1/2 tsp. sea salt

1/4 tsp. pepper

3 cups chicken broth

8 oz. fresh mushrooms, sliced lengthwise

1 bunch asparagus, cut into little bite-sized pieces

1/2 cup flour

1 quart half and half

1/4 cup Sauvignon Blanc

Directions:

Heat butter, garlic and onion in a saucepan.

Add salt and pepper and stir until onion softens...about 3 minutes.

Add mushrooms and asparagus and continue to cook until tender...about 5 minutes.

Add the flour and continue to cook until it is all mixed in.

Put all of this into a stockpot.

Add the broth and the half and half.

Pour the wine into the saucepan and stir...getting all of the flavor from the veggies.

Add this to the stockpot and stir until soup is nice and smooth.
Season to taste and let simmer on low for about 30 minutes.

This makes the perfect sipping soup for Easter!!  Especially if there may be a certain family member and his/her family who never seeem to be on time for family dinners. :}  Please tell me we are not the only family in the world who is starving by the time we are all gathered around the holiday table.  No wonder our Momma has resorted to appetizers!

Shared with:  comfy in the kitchen

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Caesar Salad in a Cup

Happy Monday to you ALL!

We finally had a beautiful, sunny day here...which made for the perfect excuse to skip out on laundry today!

Last week, my sweetie pie little brother had asked twinsie and I if he could take us out for breakfast this morning.  It was so much fun.  We all have busy schedules, I know...but sometimes you just have to pick a day {preferably a LAUNDRY day!} and fly by the seat of your pants.  We got all caught up as siblings and are happily looking forward to some family dates this summer which include a backpacking trip.  Even miss snoooty patooty twinsie  who is strictly an RV camping queen is game!  My brother who is a pastor is MR. G.I. Joe and loves to rough it and loves to drag his sister's along to prove that he is still capable of planning  the best outdoor outings EVER!!  Hopefully, I talked him into backpacking in to camp by the light of the moon again!  I just love it when the three of us can steal away for a bit of time to eat, laugh, tease and just be siblings!  I am a blessed sister of two sweet loves who adore me and who I adore more than they will ever know!

This week I have had several friends ask for entertaining ideas.

Here is one of quick go-to's when I have little time, but want to add a fun element to a meal.

Caesar Salads in a Cup

1.  Wash and dry Romaine leaves.

2.  Place several leaves in the bottom of a cup, standing straight up.  Kinda like a bouquet of       flowers. Be sure to have the bottom of the leaves at the bottom of the cup and the pretty curly edges at the top.

3.  Sprinkle a few croutons on top.

4.  Pour Caesar salad dressing into a condiment cup and sprinkle with fresh Parmesan cheese.

The best part about this?  Your guests get to eat their salad with their hands!  This is one way to get your kiddies to eat their salad, too!

ENJOY!

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