Yesterday was Christmas, and it was a wonderful one at that! Opening presents with Annibelle was such a treat! She took her time playing with each one, so unwrapping took a while, but I wouldn't have wanted it any other way.
After we finished with our gifts, we went over to a friends house for dinner and games. The turkey and rolls were amazing! YUM!
Around 7pm we got a text from my brother saying they were almost to our house. (They were driving through to Boston to see my mom and celebrate their baby's first birthday with her). We hurried home and arrived there just after they did.
During our short, but sweet, visit I introduced my sister in law to some of my favorite baby items, and her mother, Gwen, suggested that I start a blog where I share my insight on the many wonderful products I have discovered. I thought this was a great idea, and so I've asked Peter to help me get this new blog up and running and looking hott!
I'll be sure to invite you all once it's ready. And PLEASE, at that point, pass it along! =)
Merry Christmas!
Sunday, December 26, 2010
Thursday, December 23, 2010
The First Gift of Christmas
I decided that it's silly to give a 2 year old all of her Christmas gifts at once... of course, I decided that a little late, and only managed to 'wrap' up one the eve of Christmas eve for her to open. (I think in coming years I'll do a more Hanukkah-themed idea, and give a gift a day for a few days leading up to Christmas so that each toy will be truly appreciated).
I'd been busy baking all day, preparing for our big Christmas eve dinner with our friends here at our house. (Tomorrow will be full of more baking and a LOT of cleaning, and, hopefully, a shower). In the evening we ran to the store for a few last minute items, and our nap-less toddler had a huge meltdown at the store, which made it take even longer to get through with what we were doing and back out to the car. By the time we got home she was so over-tired that our attempt to get her into bed and asleep was useless, and before long she was back downstairs, claiming to be hungry, while only feeding her food to her stuffed monkey who sat in the chair beside her. (Remind me to wash that monkey).
As I finished up the dishes so my kitchen would be ready for baking first thing in the morning, I had Peter take Annibelle into the front room by the Christmas tree so I could pull her new Christmas jammies out of the dryer and put them in a gift bag for her to open.
I ran up the stairs with the pj's in a ball, hoping she wouldn't notice, found the nearest gift bag and stuffed them inside and piled tissue paper on top. Then, I ran down the stairs and placed it under the tree. "Annibelle, look! You're first Christmas preset!" She wasn't sure if it was ok to open it yet, so we assured her it was. Then, she noticed she'd seen this gift bag before and said, "Taybo heads!" (huh?) Oh, that's right; I'd given her her birthday potato heads in this bag. Geez she's bright!
Well, she was still too wired to be too excited about anything more than throwing the tissue paper all over the room and running around like a crazy child. And, I may have had to pin her down to get her clothes off of her and put her new monkey PJ's on, all the while trying to convince her that they're SO SPECIAL and CUTE! (Ooooh... Ahhhh!!) Normally she would have been truly thrilled; tonight she was just slap happy. And even though she was too hyper to care much about christmas pajamas, she was super happy to get to open a present, and that made my day! =)
Merry Christmas!
I'd been busy baking all day, preparing for our big Christmas eve dinner with our friends here at our house. (Tomorrow will be full of more baking and a LOT of cleaning, and, hopefully, a shower). In the evening we ran to the store for a few last minute items, and our nap-less toddler had a huge meltdown at the store, which made it take even longer to get through with what we were doing and back out to the car. By the time we got home she was so over-tired that our attempt to get her into bed and asleep was useless, and before long she was back downstairs, claiming to be hungry, while only feeding her food to her stuffed monkey who sat in the chair beside her. (Remind me to wash that monkey).
As I finished up the dishes so my kitchen would be ready for baking first thing in the morning, I had Peter take Annibelle into the front room by the Christmas tree so I could pull her new Christmas jammies out of the dryer and put them in a gift bag for her to open.
I ran up the stairs with the pj's in a ball, hoping she wouldn't notice, found the nearest gift bag and stuffed them inside and piled tissue paper on top. Then, I ran down the stairs and placed it under the tree. "Annibelle, look! You're first Christmas preset!" She wasn't sure if it was ok to open it yet, so we assured her it was. Then, she noticed she'd seen this gift bag before and said, "Taybo heads!" (huh?) Oh, that's right; I'd given her her birthday potato heads in this bag. Geez she's bright!
Well, she was still too wired to be too excited about anything more than throwing the tissue paper all over the room and running around like a crazy child. And, I may have had to pin her down to get her clothes off of her and put her new monkey PJ's on, all the while trying to convince her that they're SO SPECIAL and CUTE! (Ooooh... Ahhhh!!) Normally she would have been truly thrilled; tonight she was just slap happy. And even though she was too hyper to care much about christmas pajamas, she was super happy to get to open a present, and that made my day! =)
Merry Christmas!
Monday, November 8, 2010
Toddlers are Parrots
Toddlers are parrots; you REALLY have to watch what you say around them because they pick up on everything! Some of my favorites of Annibelle's are:
When I walked into the kitchen to find that she had thrown her oatmeal all over the floor I sighed and said, "Oh, Annibelle", to which she responded, "Don't worry, Mommy. It's OK. I'm sorry".
The other night while singing her to sleep, Annibelle was joining me in singing her favorite song, "Jesus Once Was a Little Child". I was singing it at a whisper so as not to wake the baby who was 5 feet away. Following my lead, Annibelle started singing along at a whisper, but as she did it sounded creepy and almost haunted, which made me laugh. As I tried to surpress my laughter Annibelle thought it was a sob and wrapped her arms around my neck and said, "Don't cry, Mommy. Don't cry! It's OK Mommy. Don't cry."
Just after getting her dressed I noticed that Annibelle had pulled off her socks and I could only find one. I asked her where her other sock was and to go find it to which she responded, "No problem!"
Peter works a LOT, and spends 4 hours a day commuting, so the majority of each week I live as a single mom and get burnt out pretty easily. The other day I heard Annibelle mimic me under her breath saying, "I'm going crazy!" LOL
And, as a loving big sister, when Callie cries, Annibelle can often be heard copying mommy by saying, "It's OK, Callie. I'm coming!" Following which she often runs to her side and shoves a pacifier into her baby sisters mouth.
They may exhaust me, her messes may overwhelm me, and her whining may get on my nerves, but when my girls smile, the sun shines brighter, and when my girls laugh, I can't help but laugh too, and when my girls snuggle up to or wrap their arms around me in a big hug, my heart melts. Being a mommy is super hard work, but it's worth it. <3
When I walked into the kitchen to find that she had thrown her oatmeal all over the floor I sighed and said, "Oh, Annibelle", to which she responded, "Don't worry, Mommy. It's OK. I'm sorry".
The other night while singing her to sleep, Annibelle was joining me in singing her favorite song, "Jesus Once Was a Little Child". I was singing it at a whisper so as not to wake the baby who was 5 feet away. Following my lead, Annibelle started singing along at a whisper, but as she did it sounded creepy and almost haunted, which made me laugh. As I tried to surpress my laughter Annibelle thought it was a sob and wrapped her arms around my neck and said, "Don't cry, Mommy. Don't cry! It's OK Mommy. Don't cry."
Just after getting her dressed I noticed that Annibelle had pulled off her socks and I could only find one. I asked her where her other sock was and to go find it to which she responded, "No problem!"
Peter works a LOT, and spends 4 hours a day commuting, so the majority of each week I live as a single mom and get burnt out pretty easily. The other day I heard Annibelle mimic me under her breath saying, "I'm going crazy!" LOL
And, as a loving big sister, when Callie cries, Annibelle can often be heard copying mommy by saying, "It's OK, Callie. I'm coming!" Following which she often runs to her side and shoves a pacifier into her baby sisters mouth.
They may exhaust me, her messes may overwhelm me, and her whining may get on my nerves, but when my girls smile, the sun shines brighter, and when my girls laugh, I can't help but laugh too, and when my girls snuggle up to or wrap their arms around me in a big hug, my heart melts. Being a mommy is super hard work, but it's worth it. <3
Friday, July 2, 2010
Out of work again
Well, we got really close to getting ourselves out of debt, unfortunately, Peter's been informed that he only has 10 billable hours left of work for Zondervan. That certainly won't be enough to cover the costs of having this baby, not to mention a million other things we owe on. Luckily Peter's boss gave him a couple weeks heads up and Peter has already started the job search all over again. In fact, he's already had an interview. (The first of 3 for Bloomberg). We REALLY hope he'll get this position, even though it would mean relocating, and him leaving for NY right after the baby's born. I just hope and pray that whatever job he's supposed to have next will fall into place VERY quickly. (I don't need any additional stress right now; I'm already neck deep in it).
Wednesday, June 23, 2010
BREECH
Just 6 1/2 weeks left to go and this baby is upside-down! And by that I mean head up. Breech. I wasn't worried until the doctor was worried. I've looked up all sort of info on line on how to help your baby flip; I've even emailed my doula about it. I don't dare try ANYTHING yet though, no matter how non-invasive, because there's a huge chance that she could be completely tangled up in the cord, which wouldn't surprise me one bit since I know how much she used to flip around, and how feisty she is. So I must wait until the 6th of July when I'm scheduled for another ultra sound and check up. I desperately want a normal labor/delivery and a perfectly healthy baby this time, but about a month or two ago I had this feeling that I needed to look into epidurals (which I'm terrified of), and learn about how they work, how they're done, and how they could affect me, since I have a pretty awful case of scoliosis. As I did my homework and became more comfortable with the idea, I hoped it would just mean that I would finally be allowed to have a mostly pain free labor/delivery, and get to have the sort of labor/delivery I'd hoped for last time, but as I draw closer to the end of this adventure I'm beginning to realize that I probably had that prompting to learn about epidurals NOT because I might choose to get one, but because I'm probably going to NEED to get one.
When I was pregnant with Annibelle, I KNEW she'd have a heart problem (I was born with one too), and I KNEW she'd be a red-head. I'm grateful I had the good news to go with the bad. I just had no idea how bad her heart condition would be. I've learned that it's SO important to listen to, and follow these promptings; doing so could save a life.
I dread the idea of having to have a c-section, especially with an epidural/while awake. Mentally, I'm not sure I can handle the idea of what they'll be doing WHILE they're doing it! AAAGGGHHHHHH!!!! Plus, I know quite a few people whose epidurals didn't take completely and they felt the scalpel cutting them!!!! (NIGHTMARE!!!) But I know that it's better than being knocked out completely, for me and the baby, and would make it so I could have Peter, or someone in there with me, and I could see, hold and nurse my baby right away, assuming she's healthy. I hate to think of what they'd try to do to her without me awake and thinking clearly for hours! (Bottles... formula...pacifier...shots....). Nope. She's going to need her mommy.
On the bright side, IF I do end up having to schedule a c-section, I won't have to be in labor away from Annibelle for um-teen hours. I'll be able to plan around the time/date. I DON'T want to spend 4 days instead of 1 or 2 two in that TINY broom closet of a room, but if this could mean saving mine and my baby's life, then I guess I'll just have to make the most of it.
I'm still praying for her to flip, though.
When I was pregnant with Annibelle, I KNEW she'd have a heart problem (I was born with one too), and I KNEW she'd be a red-head. I'm grateful I had the good news to go with the bad. I just had no idea how bad her heart condition would be. I've learned that it's SO important to listen to, and follow these promptings; doing so could save a life.
I dread the idea of having to have a c-section, especially with an epidural/while awake. Mentally, I'm not sure I can handle the idea of what they'll be doing WHILE they're doing it! AAAGGGHHHHHH!!!! Plus, I know quite a few people whose epidurals didn't take completely and they felt the scalpel cutting them!!!! (NIGHTMARE!!!) But I know that it's better than being knocked out completely, for me and the baby, and would make it so I could have Peter, or someone in there with me, and I could see, hold and nurse my baby right away, assuming she's healthy. I hate to think of what they'd try to do to her without me awake and thinking clearly for hours! (Bottles... formula...pacifier...shots....). Nope. She's going to need her mommy.
On the bright side, IF I do end up having to schedule a c-section, I won't have to be in labor away from Annibelle for um-teen hours. I'll be able to plan around the time/date. I DON'T want to spend 4 days instead of 1 or 2 two in that TINY broom closet of a room, but if this could mean saving mine and my baby's life, then I guess I'll just have to make the most of it.
I'm still praying for her to flip, though.
Wednesday, June 16, 2010
I haven't been on here in some time. I'd apologize, but there are so few who follow this blog, that I doubt you care much; this is mostly for me.
I've meant to get on here many times in the past few months, but I confess that so often lately my thoughts and feelings have been negative ones, and I figured it's probably best that I keep those to myself. I've been just as awful at writing in my journal.
I can hardly believe this pregnancy is almost through. I have 7 1/2 weeks to go until my due date, and am hoping this little girl might arrive a few days before that, as I don't physically handle the 3rd trimester very well, thanks mostly to my scoliosis. It causes problems from head to toe. Despite the added pain and problems from that, I feel I have been truly blessed this pregnancy. I have felt better this time around than I did last, with the exception of the restless legs every night, and worse heartburn. (First trimester was pretty rough too, but I was able to medicate away most of the problems near the end of that). I'm not nearly as big as I was with Annibelle and people have just recently begun asking me when I'm due, as opposed to last time when they would assume I was ready to deliver any moment, and I was still just in my second trimester. I've been able to take good care of my little Annibelle still and for that I am very grateful.
As for cravings, well... i had about a month where I craved ice cream; our freezer is still full from that episode. LOL I eat cold cereal most every day, which I almost never do when I'm not pregnant. I've made Peter take me out for Italian a few times, but other than that things have been pretty normal. I have not, however, enjoyed meat. I don't want to eat it, see it, or smell it. Occasionally I've been able to eat fish. I have REALLY enjoyed my fruit! Our refrigerator is almost always full of it.
I've been trying for many months now to help Annibelle understand that "there's a baby in my tummy". I'm pretty sure she thinks I'm crazy, but occasionally she'll try to lift my shirt and will say, "Tummy. Baby." We'll tell her the baby's name, (which you all will have to wait to find out), and explain that this is her baby sister. I want her to be somewhat familiar with the idea of this little person so she won't be freaked out when she finally meets her. Naturally I'm a little nervous about how she'll respond to the new baby, and how I will handle having both, night and day. I still nurse Annibelle to sleep at night and we will all be in the same room together, so I'm hoping they won't wake each other up. (fingers crossed!)
We recently put up a twin bed for Annibelle right next to ours. She loves her new bed, pillow, sheets and blanket. During the night, at some point, she always manages to wiggle off of her bed and onto mine to snuggle back to sleep beside me. I suppose that as long as I'm always between the two wee ones, everything should be okay.
The thing that most weighs on my mind right now is fear of labor/delivery. After what I suffered last time, I am a bit freaked out, and can honestly say that I would rather die than go through that again. It was that horrific. That said, I have done my research on epidurals and have decided that they are less terrifying than what I went through last time. Yes, I still plan on laboring at home for as long as I can before heading to the hospital, but once I get there, it all depends on the pain.
I've hired a doula again to assist me in labor... partly because I plan to labor at home for a while and will at least start off drug free, (unless for some reason I have to be induced), and partly because there's a big chance that Peter will be with Annibelle, as I don't dare leave her alone with someone she's unfamiliar with, and I don't want to have this baby all alone with some random nurse and an on-call doctor. All of these things add to my anxiety. And, of course, the final 'what if'... will this baby be healthy??? After what we've been through with Annibelle, and still have yet to go through with her, I am pleading with God to give us a perfectly healthy baby girl. That said, I do see the blessings in having Annibelle with her condition; I feel I know how to be a better mother to all of my future children/babies because I was forced to do things differently with Annibelle. I'm grateful know the benefits of being a co-sleeping family. I'm grateful to know the importance of nursing on demand, and nursing for comfort. The emotional benefits of each of these are both short term and long term. I'm grateful to know better than to let my baby just 'cry it out', and how harmful that can be both physically and emotionally, short term and long term. I'm grateful that all this and more made me want to do as much research as I could, and that it's made me want to continue my research as often as I've had time to. I've discovered that so much of what our nation does/accepts as 'the proper way to raise a baby/child' is mostly based on tradition, not research. (i.e. formula, cribs, allowing baby to cry to sleep, thinking baby should sleep all night like an adult, introducing solids as early as 4 months old....). I'm so grateful for all I've learned thus far and for all I continue to learn. If not for this unique intro to parenthood, I'd probably be making most of the same choices I've seen my sisters make with their wee ones, which aren't terrible, but when you know there's a better way, and that way is already familiar to you, it makes it so much easier to follow.
My heartfelt love and thanks to all the dear moms who have swapped stories with me, lifted me when I've been down, laughed with me when I felt I could cry, and who have encouraged and supported me in doing the things I know are best for me and my family; I know sometimes it's been tough. I especially thank you for your love and compassion, thoughts and prayers through the many tough times we've been through, and for the ones we are currently going through. Thank you for remembering us. Thank you for thinking of me.
I've meant to get on here many times in the past few months, but I confess that so often lately my thoughts and feelings have been negative ones, and I figured it's probably best that I keep those to myself. I've been just as awful at writing in my journal.
I can hardly believe this pregnancy is almost through. I have 7 1/2 weeks to go until my due date, and am hoping this little girl might arrive a few days before that, as I don't physically handle the 3rd trimester very well, thanks mostly to my scoliosis. It causes problems from head to toe. Despite the added pain and problems from that, I feel I have been truly blessed this pregnancy. I have felt better this time around than I did last, with the exception of the restless legs every night, and worse heartburn. (First trimester was pretty rough too, but I was able to medicate away most of the problems near the end of that). I'm not nearly as big as I was with Annibelle and people have just recently begun asking me when I'm due, as opposed to last time when they would assume I was ready to deliver any moment, and I was still just in my second trimester. I've been able to take good care of my little Annibelle still and for that I am very grateful.
As for cravings, well... i had about a month where I craved ice cream; our freezer is still full from that episode. LOL I eat cold cereal most every day, which I almost never do when I'm not pregnant. I've made Peter take me out for Italian a few times, but other than that things have been pretty normal. I have not, however, enjoyed meat. I don't want to eat it, see it, or smell it. Occasionally I've been able to eat fish. I have REALLY enjoyed my fruit! Our refrigerator is almost always full of it.
I've been trying for many months now to help Annibelle understand that "there's a baby in my tummy". I'm pretty sure she thinks I'm crazy, but occasionally she'll try to lift my shirt and will say, "Tummy. Baby." We'll tell her the baby's name, (which you all will have to wait to find out), and explain that this is her baby sister. I want her to be somewhat familiar with the idea of this little person so she won't be freaked out when she finally meets her. Naturally I'm a little nervous about how she'll respond to the new baby, and how I will handle having both, night and day. I still nurse Annibelle to sleep at night and we will all be in the same room together, so I'm hoping they won't wake each other up. (fingers crossed!)
We recently put up a twin bed for Annibelle right next to ours. She loves her new bed, pillow, sheets and blanket. During the night, at some point, she always manages to wiggle off of her bed and onto mine to snuggle back to sleep beside me. I suppose that as long as I'm always between the two wee ones, everything should be okay.
The thing that most weighs on my mind right now is fear of labor/delivery. After what I suffered last time, I am a bit freaked out, and can honestly say that I would rather die than go through that again. It was that horrific. That said, I have done my research on epidurals and have decided that they are less terrifying than what I went through last time. Yes, I still plan on laboring at home for as long as I can before heading to the hospital, but once I get there, it all depends on the pain.
I've hired a doula again to assist me in labor... partly because I plan to labor at home for a while and will at least start off drug free, (unless for some reason I have to be induced), and partly because there's a big chance that Peter will be with Annibelle, as I don't dare leave her alone with someone she's unfamiliar with, and I don't want to have this baby all alone with some random nurse and an on-call doctor. All of these things add to my anxiety. And, of course, the final 'what if'... will this baby be healthy??? After what we've been through with Annibelle, and still have yet to go through with her, I am pleading with God to give us a perfectly healthy baby girl. That said, I do see the blessings in having Annibelle with her condition; I feel I know how to be a better mother to all of my future children/babies because I was forced to do things differently with Annibelle. I'm grateful know the benefits of being a co-sleeping family. I'm grateful to know the importance of nursing on demand, and nursing for comfort. The emotional benefits of each of these are both short term and long term. I'm grateful to know better than to let my baby just 'cry it out', and how harmful that can be both physically and emotionally, short term and long term. I'm grateful that all this and more made me want to do as much research as I could, and that it's made me want to continue my research as often as I've had time to. I've discovered that so much of what our nation does/accepts as 'the proper way to raise a baby/child' is mostly based on tradition, not research. (i.e. formula, cribs, allowing baby to cry to sleep, thinking baby should sleep all night like an adult, introducing solids as early as 4 months old....). I'm so grateful for all I've learned thus far and for all I continue to learn. If not for this unique intro to parenthood, I'd probably be making most of the same choices I've seen my sisters make with their wee ones, which aren't terrible, but when you know there's a better way, and that way is already familiar to you, it makes it so much easier to follow.
My heartfelt love and thanks to all the dear moms who have swapped stories with me, lifted me when I've been down, laughed with me when I felt I could cry, and who have encouraged and supported me in doing the things I know are best for me and my family; I know sometimes it's been tough. I especially thank you for your love and compassion, thoughts and prayers through the many tough times we've been through, and for the ones we are currently going through. Thank you for remembering us. Thank you for thinking of me.
Monday, May 17, 2010
Baby Genius
I was just sitting here coloring with Annibelle. She wanted me to draw her a triangle, circle, star and heart, so I did. Then, she proceeded to say, "Circle", and drew a circle! And it didn't end there!!! Next she said, "Triangle", and drew a triangle! Can I just say my jaw was on the floor! I couldn't be more proud of my little girl. <3
Monday, April 5, 2010
Baa, baa, row a boat....
A few minutes ago Annibelle skinned her knee for the very first time. Luckily, she was wearing pants, so the wound isn't bad, but she stil got some antibiotic cream and a yellow bandaid to make her feel better. She insists on having that pant leg rolled up now. lol
Yesterday she started really singing two songs with me: Baa Baa Black Sheep, and Row, Row, Row Your Boat. It goes like this:
Annie: Row, row, row a boat
Me: Gently down the stream
Annie: may, may, may, may
Me: Life is but a dream
Annie: Ba, ba, ba, ba
Me: Have you any wool? yes sir, yes sir, 3 bags full (During this part, Annibelle nods her head).
Me: One for my master, one for the dane, one for the little boy who lives down the lane (Annibelle tries to count these on her fingers, just like mommy; it's quite funny and adorable, as she hasn't quite figured it out yet).
Annie: Ba, ba, ba, ba
Me: have you any wool? Yes sir, yes sir, 3 bags full.
then it's back to Row, row, row... =) She could do this all day. <3
Yesterday she started really singing two songs with me: Baa Baa Black Sheep, and Row, Row, Row Your Boat. It goes like this:
Annie: Row, row, row a boat
Me: Gently down the stream
Annie: may, may, may, may
Me: Life is but a dream
Annie: Ba, ba, ba, ba
Me: Have you any wool? yes sir, yes sir, 3 bags full (During this part, Annibelle nods her head).
Me: One for my master, one for the dane, one for the little boy who lives down the lane (Annibelle tries to count these on her fingers, just like mommy; it's quite funny and adorable, as she hasn't quite figured it out yet).
Annie: Ba, ba, ba, ba
Me: have you any wool? Yes sir, yes sir, 3 bags full.
then it's back to Row, row, row... =) She could do this all day. <3
Tuesday, February 23, 2010
Destination
They say that life isn't about the destination, but the journey; I disagree. With a firm destination in mind we know where we are going, what roads to take and how to get there. But what happens when one person in a marriage changes their destination? Can the marriage survive? And how? I like to hope that the answer is yes, it can survive.
My husbands sudden change of beliefs isn't a secret, and isn't new to any of you, so I don't feel bad in the slightest writing about this. Some of you may wonder how I'm doing from time to time... my answer? It depends on the day. Some days are harder than others... today is one of those days; a day when hope has fled and left me wondering what the future will hold.
A month or so ago everything seemed on track. Not perfect, but at least my husband, daughter and I were on the same 'train', headed in the same direction. I could see down the line and imagine a long happy life together, and eternity too. Today, I wonder if we have enough glue to hold us together for another week, month, year... through the birth of another child. I wonder when he'll reach the point where he doesn't believe in family any more... or kids... or marriage. After all the surprises he's thrown at me in the past few weeks and months, little would surprise me at this point. Break me? Perhaps. But surprise me? Not likely.
I realize now that after more than a year of not getting to go to church regularly, I have a lot of catching up to do, for I need to be strong spiritually if I'm to be the spiritual mother and father to our kids. And, after some strange dramas within my own birth family, I realize that if I lose faith in God, along side my husband, then I will truly be broken, because He is all I have left to rely on. I only hope my tiny flicker of faith will be enough to get me and my little family safely through this trial and heart ache, because it's about all I've got left.
My husbands sudden change of beliefs isn't a secret, and isn't new to any of you, so I don't feel bad in the slightest writing about this. Some of you may wonder how I'm doing from time to time... my answer? It depends on the day. Some days are harder than others... today is one of those days; a day when hope has fled and left me wondering what the future will hold.
A month or so ago everything seemed on track. Not perfect, but at least my husband, daughter and I were on the same 'train', headed in the same direction. I could see down the line and imagine a long happy life together, and eternity too. Today, I wonder if we have enough glue to hold us together for another week, month, year... through the birth of another child. I wonder when he'll reach the point where he doesn't believe in family any more... or kids... or marriage. After all the surprises he's thrown at me in the past few weeks and months, little would surprise me at this point. Break me? Perhaps. But surprise me? Not likely.
I realize now that after more than a year of not getting to go to church regularly, I have a lot of catching up to do, for I need to be strong spiritually if I'm to be the spiritual mother and father to our kids. And, after some strange dramas within my own birth family, I realize that if I lose faith in God, along side my husband, then I will truly be broken, because He is all I have left to rely on. I only hope my tiny flicker of faith will be enough to get me and my little family safely through this trial and heart ache, because it's about all I've got left.
Monday, February 22, 2010
Irish Soda Bread: So tasty!
4 cups all purpose flour
1 Tablespoon baking Soda
1 Tablespoon Sugar
2 1/3 teaspoon salt
1/2 teaspoon cream of tartar
2 cups buttermilk
1 Tablespoon vegetable oil
Combine the dry ingredients in a bowl, then add wet ingredients and mix until it forms a soft dough.
Turn out onto a lightly floured surface and knead for one minute. Shape into a slightly flattened ball and place on a greased pie pan or cookie sheet.
Cut a large cross in the top with a sharp knife.
Bake at 375 for 40-45 minutes.
Serve with butter, jam or honey. It's delish! (Kind of like a really large biscuit).
They say to let this cool completely before cutting, but I didn't, and I'm glad! =)
1 Tablespoon baking Soda
1 Tablespoon Sugar
2 1/3 teaspoon salt
1/2 teaspoon cream of tartar
2 cups buttermilk
1 Tablespoon vegetable oil
Combine the dry ingredients in a bowl, then add wet ingredients and mix until it forms a soft dough.
Turn out onto a lightly floured surface and knead for one minute. Shape into a slightly flattened ball and place on a greased pie pan or cookie sheet.
Cut a large cross in the top with a sharp knife.
Bake at 375 for 40-45 minutes.
Serve with butter, jam or honey. It's delish! (Kind of like a really large biscuit).
They say to let this cool completely before cutting, but I didn't, and I'm glad! =)
Friday, February 19, 2010
Cat Water
Yesterday I see Annibelle walking around with a little plastic cup; she's pretending to drink water out of it. Cute. Well, a while later I see her doing the same thing, only this time she's next to the cat's water bowl and IS drinking water out of it! Yuck!
Then, today I see her playing with the wooden spoon. Cute. Then I see her dipping it in the cat water and licking it off! Yuck! As soon as I see her I say, "Annbelle!" And she stands up, shakes her finger at me and says, "NO-no!"
It doesn't get better than this. =) <3
Then, today I see her playing with the wooden spoon. Cute. Then I see her dipping it in the cat water and licking it off! Yuck! As soon as I see her I say, "Annbelle!" And she stands up, shakes her finger at me and says, "NO-no!"
It doesn't get better than this. =) <3
Wednesday, January 20, 2010
Waffles! These are for Peter!
BUTTERMILK WAFFLES -Super Yummy!
2 eggs
2 cups buttermilk
2 cups flour (I use half white, half wheat)
2t. baking powder
1t. baking soda
1/2t. salt
1/3 cup butter (I always cut this way down to make them healthier)
Heat waffle iron. In bowl beat eggs. Add buttermilk, flour, baking powder, baking soda, salt and melted butter and mix until just combined (there may be a few lumps left). Pour batter onto hot, greased waffle iron and cook until golden brown.
2 eggs
2 cups buttermilk
2 cups flour (I use half white, half wheat)
2t. baking powder
1t. baking soda
1/2t. salt
1/3 cup butter (I always cut this way down to make them healthier)
Heat waffle iron. In bowl beat eggs. Add buttermilk, flour, baking powder, baking soda, salt and melted butter and mix until just combined (there may be a few lumps left). Pour batter onto hot, greased waffle iron and cook until golden brown.
Monday, January 18, 2010
Why the food?
Why all the food recipes? Because they sound delicious! When you're in your first trimester, food is both your best friend and your worst enemy. I confess, I had to turn to medication to settle my tummy enough to make it so I can even LOOK at or THINK about food. I am grateful I did, because I REALLY DO LOVE FOOD!
I've stumbled across a couple food blogs that just make my day! Some of the foods have turned out great, some have been too rich for me, but over all, what a treasure trove of yummy-ness!
You should know that I haven't tried all the recipes I've posted, but I do intend to, and soon! The ones I have tried are pretty tasty and I highly recommend giving these a try for yourself!
I hope you enjoy this 'food phase' as much as I do!
I've stumbled across a couple food blogs that just make my day! Some of the foods have turned out great, some have been too rich for me, but over all, what a treasure trove of yummy-ness!
You should know that I haven't tried all the recipes I've posted, but I do intend to, and soon! The ones I have tried are pretty tasty and I highly recommend giving these a try for yourself!
I hope you enjoy this 'food phase' as much as I do!
Spaghetti Sauce-Make your own!
Homemade Spaghetti Sauce
Printable Version
*I've never measured how many cups of spaghetti sauce this makes, but it easily feeds my family of two adults and three children with more than enough to freeze for another meal of spaghetti or lasagna*
3 tablespoons olive oil
2 cups onion, chopped and divided
2 pounds hamburger (at least 90% lean)
5 cloves garlic, finely chopped
1 12 oz. can tomato paste
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
3/4 teaspoons dried thyme
2 14-oz. can Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar
Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.
NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I've let it simmer on the stove for up to three hours before with no problems.
*Freezable Meal: The finished spaghetti sauce freezes very well. I store mine in a freezer-safe container. To serve, I thaw in the refrigerator (usually about one day) and reheat over medium-low heat in a saucepan on the stove.
Printable Version
*I've never measured how many cups of spaghetti sauce this makes, but it easily feeds my family of two adults and three children with more than enough to freeze for another meal of spaghetti or lasagna*
3 tablespoons olive oil
2 cups onion, chopped and divided
2 pounds hamburger (at least 90% lean)
5 cloves garlic, finely chopped
1 12 oz. can tomato paste
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
3/4 teaspoons dried thyme
2 14-oz. can Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar
Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.
NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I've let it simmer on the stove for up to three hours before with no problems.
*Freezable Meal: The finished spaghetti sauce freezes very well. I store mine in a freezer-safe container. To serve, I thaw in the refrigerator (usually about one day) and reheat over medium-low heat in a saucepan on the stove.
Strawberry Cream Puff Cake- YUMMY!
Strawberry Cream Puff Cake
Printable Version
Cream Puff Base:
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
3 eggs
Cream Cheese Mixture:
4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar
For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don't overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan). Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.
For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (if you want to ensure there are no lumps, sift the powdered sugar into the cream cheese) and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.
Top with fresh sliced strawberries (I mixed 2 cups of strawberries with 1 teaspoon sugar and let them hang out in the fridge while I was prepping the cake) or you can use a 16-ounce bag of frozen strawberries that have been thawed. Mix the thawed strawberries and juice with 1-2 teaspoons sugar and bring to a simmer in a saucepan. Cook until slightly thickened. Cool completely and use as topping for the cake
Printable Version
Cream Puff Base:
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
3 eggs
Cream Cheese Mixture:
4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar
For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don't overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan). Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.
For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (if you want to ensure there are no lumps, sift the powdered sugar into the cream cheese) and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.
Top with fresh sliced strawberries (I mixed 2 cups of strawberries with 1 teaspoon sugar and let them hang out in the fridge while I was prepping the cake) or you can use a 16-ounce bag of frozen strawberries that have been thawed. Mix the thawed strawberries and juice with 1-2 teaspoons sugar and bring to a simmer in a saucepan. Cook until slightly thickened. Cool completely and use as topping for the cake
What to serve with dinner
Buttermilk Cloverleaf Rolls
from Erin and Melanie
3 cups buttermilk at room temperature
3 cups flour
1 tablespoon yeast dissolved in ¼ cup warm water (let it proof for 2-3 minute)
½ cup sugar
3 eggs, lightly beaten
2 teaspoons salt
5 cups flour, more or less
½ cup oil
1 teaspoon baking soda
Mix the buttermilk, flour and yeast/water mixture together thoroughly in a large mixing bowl. Let stand at room temperature until double in size, about 2 hours. Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes. Roll out the amount of dough you want and place the rest in the refrigerator, covered. The next time you want fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for up to seven days.
Shape the dough into rolls. I either do crescent shapes (roll dough into a circle and cut into triangles) or cloverleaf (roll dough into small balls, about 3/4-inch in diameter and place three balls in each cup of a greased muffin tin).
Let rolls rise until double in size, 1-2 hours. Dough taken from the refrigerator will take longer because the dough is cold. Bake at 350° for 10-12 minutes.
from Erin and Melanie
3 cups buttermilk at room temperature
3 cups flour
1 tablespoon yeast dissolved in ¼ cup warm water (let it proof for 2-3 minute)
½ cup sugar
3 eggs, lightly beaten
2 teaspoons salt
5 cups flour, more or less
½ cup oil
1 teaspoon baking soda
Mix the buttermilk, flour and yeast/water mixture together thoroughly in a large mixing bowl. Let stand at room temperature until double in size, about 2 hours. Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes. Roll out the amount of dough you want and place the rest in the refrigerator, covered. The next time you want fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for up to seven days.
Shape the dough into rolls. I either do crescent shapes (roll dough into a circle and cut into triangles) or cloverleaf (roll dough into small balls, about 3/4-inch in diameter and place three balls in each cup of a greased muffin tin).
Let rolls rise until double in size, 1-2 hours. Dough taken from the refrigerator will take longer because the dough is cold. Bake at 350° for 10-12 minutes.
In a HURRY? Pancake mix!
Oatmeal Pancake Mix
Printable Version
*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!
*1 cup of mix will make about 6-7 4-inch pancakes.
Printable Version
*Makes 10 cups of dry mix
3 1/2 cups rolled (quick) oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil
Mix all the dry ingredients together in a mixer with a paddle (or by hand). With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct (I've never had to add additional oil). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.
To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side. As a sidenote, buttermilk can be frozen indefinitely for future batches of pancakes, so it's worth keeping it around!
*1 cup of mix will make about 6-7 4-inch pancakes.
Breadsticks; need I say more?
Divine Breadsticks
Printable Version
*Makes about 20-25 breadsticks, depending on how thick or thin you cut them
1 ½ cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
3 ½ cups flour (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)
½ teaspoon salt
3 tablespoons butter, melted (for the baking sheet)
Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.
Printable Version
*Makes about 20-25 breadsticks, depending on how thick or thin you cut them
1 ½ cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
3 ½ cups flour (I usually use a combination of unbleached all-purpose flour and white whole wheat flour but use whatever you have on hand!)
½ teaspoon salt
3 tablespoons butter, melted (for the baking sheet)
Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes. Heat oven to 375 degrees. Spread melted butter onto an 11X17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and parmesan cheese. Cover with greased plastic wrap and let rise 30 minutes. Bake 15-20 minutes at 375 degrees until golden brown.
MSG-FREE, now that sounds good!
Cheesy Broccoli and Rice Casserole
adapted from Cook's Country
Serves 8-10 as a side dish
2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads of broccoli), florets cut into 1-inch pieces, stems chopped
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper
Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter in a food processor until coarsely ground. Add garlic. Set aside.
Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.
Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.
adapted from Cook's Country
Serves 8-10 as a side dish
2 slices hearty white sandwich bread, torn into pieces
3/4 cup grated parmesan cheese
4 tablespoons butter, melted; plus two tablespoons chilled
1 garlic clove, minced
2 pounds broccoli (about 3-4 medium heads of broccoli), florets cut into 1-inch pieces, stems chopped
1 onion, finely chopped
1 1/4 cups long grain white rice
4 cups low-sodium chicken broth
1 1/4 cups half-and-half
1 teaspoon salt
2 cups shredded extra-sharp cheddar cheese
1/8 teaspoon cayenne pepper
Adjust oven rack to middle position and heat the oven to 400 degrees. Grease a 9X13-inch baking dish. Pulse bread, 1/4 cup parmesan cheese and melted butter in a food processor until coarsely ground. Add garlic. Set aside.
Microwave broccoli florets (save stems for later), covered, in a large bowl until bright green and tender, 2 to 3 minutes (no need to add water). Be careful not to overcook or they will become soggy and discolored. Melt remaining butter in a large pot over medium heat. Cook onion and broccoli stems until softened, 8 to 10 minutes. Add rice and cook, stirring constantly, until rice is translucent, about 1 minute. Stir in broth, half-and-half, and salt and bring to a boil. Reduce heat to medium-low and cook, stirring often, until rice is tender, 20 to 25 minutes. Off the heat, stir in cheddar cheese, cayenne, remaining parmesan and broccoli florets.
Pour the mixture into prepared baking dish and top with bread crumb mixture. Bake until the sauce is bubbling around the edges and the top is golden brown, about 15 minutes. Cool 5 minutes. Serve.
My next attempt will be.... Pita bread! Yum!!
Soft Wrap Bread
from King Arthur Flour
*Makes about 8-9 breads
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.
Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
from King Arthur Flour
*Makes about 8-9 breads
3 to 3 1/4 cups (12 3/4 to 13 3/4 ounces) unbleached all-purpose flour
1 1/2 cups (12 ounces) boiling water
1/4 cup (1 1/2 ounces) potato flour OR 1/2 cup (5/8 ounces) potato buds or flakes (I used potato flakes)
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) vegetable oil
1 teaspoon instant yeast*
Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes.
In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.
Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
Tuesday, January 12, 2010
Soup for dinner w/ breadbowl
Broccoli Cheese Soup
adapted very slightly from Liz K.
1 can chicken broth (about 1 3/4 cups of broth)
1 small onion, diced
1/3 c. flour
1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 c. milk (I used 1% with great results)
1 1/2 c. shredded cheddar cheese (the sharper the better for flavor - I used sharp cheddar and hopefully next time will have extra sharp cheddar on hand)
1/2 c. shredded swiss cheese
steamed chopped broccoli (the amount of broccoli really boils down to preference - I wanted a lot of broccoli in my soup, so I chopped and steamed approximately 2 1/2 to 3 cups of broccoli florets)
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.
Makes approximately 4 servings (with two adults and three kids, we finished the pot of soup in one dinner serving it in bread bowls, so if you are serving more adults or serving the soup in regular bowls, I would consider doubling according to the number of people)
Italian Bread Bowls
Printable Version
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
Recipe Source: adapted from allrecipes.com
adapted very slightly from Liz K.
1 can chicken broth (about 1 3/4 cups of broth)
1 small onion, diced
1/3 c. flour
1/4 c. butter
Pepper to taste (I used about 1/2 teaspoon)
2 c. milk (I used 1% with great results)
1 1/2 c. shredded cheddar cheese (the sharper the better for flavor - I used sharp cheddar and hopefully next time will have extra sharp cheddar on hand)
1/2 c. shredded swiss cheese
steamed chopped broccoli (the amount of broccoli really boils down to preference - I wanted a lot of broccoli in my soup, so I chopped and steamed approximately 2 1/2 to 3 cups of broccoli florets)
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately.
Makes approximately 4 servings (with two adults and three kids, we finished the pot of soup in one dinner serving it in bread bowls, so if you are serving more adults or serving the soup in regular bowls, I would consider doubling according to the number of people)
Italian Bread Bowls
Printable Version
1 1/2 tablespoons yeast
2 1/2 cups warm water
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (you may not need to use all 7 cups).
When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
Recipe Source: adapted from allrecipes.com
Must Make Goodies
I confess, the below recipe has yet to be made; I am planning on making this tomorrow, but it looked/sounded so divine I just had to post it for each of you! Let me know if you try them. Yum!
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour
Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon
Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.
*Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter - about 4 hours, then let rise until doubled).
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour
Filling:
1 cup butter, softened to room temperature
2 cups brown sugar
4 teaspoons cinnamon
Frosting:
8 ounces cream cheese
½ cup butter, softened to room temperature
1 teaspoon vanilla
3 cups confectioner’s sugar
2-3 tablespoons milk
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 teaspoons cinnamon. Sprinkle over the top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.
*Freezable Recipe: After shaping the rolls and placing them on the baking sheet, cover with lightly greased saran wrap and a layer of tin foil. Store in the freezer. The night before you want to serve them take out the rolls and put them in the refrigerator. Let them thaw in the refrigerator. Take them out about 8-9 hours after being in the refrigerator and let them rise until doubled. Bake according to the recipe. (If you have less time, you can take the rolls out of the freezer and let them come to room temperature on the counter - about 4 hours, then let rise until doubled).
Friday, January 8, 2010
Sleep-dancing
The other night Peter and I were watching a movie. I had nursed the wee one to sleep on the boppy on my lap. She was out like a light. I'd asked Peter to get me a fudge-sicle, as they were about all I could keep down that day.
Within the movie a band began to play a jammin' song, and all of the sudden, my sleeping babe began dancing!!!! I looked down, her eyes were still closed. Then, in the next second, Peter returned with my 'chocolate on a stick'; Annibelle then opened her eyes, as if she'd be awaiting this moment, and reached out her chubby little hand to the fudge-sicle saying, "Aaaaaaa". My jaw dropped and I laughed 'til it hurt!
What a hilarious little cherub we have!
Within the movie a band began to play a jammin' song, and all of the sudden, my sleeping babe began dancing!!!! I looked down, her eyes were still closed. Then, in the next second, Peter returned with my 'chocolate on a stick'; Annibelle then opened her eyes, as if she'd be awaiting this moment, and reached out her chubby little hand to the fudge-sicle saying, "Aaaaaaa". My jaw dropped and I laughed 'til it hurt!
What a hilarious little cherub we have!
Sunday, January 3, 2010
Bum Bum Surprise
Ever since Annibelle was born I have made sure to appreciate her perfect little rear by patting it and singing her a little song. You may think this strange, but no matter. I just can't resist those perfect, pink, little cheeks! (After all, isn't this why we finally have our OWN kids?)
Well, this little babe of mine is hardly a baby any more, and doesn't often let me 'appreciate' her little "bum bum", as I call it. Although this saddens me a bit, it is comforting to know that in just 7 months I'll have a new little caboose to pat and enjoy!
All this said, I must also note how intelligent our little Annibelle is. Not much gets past her. So it should have come as no surprise to me when I stepped out of the shower the other day, only to have her approach me and begin patting MY behind and singing, "Bum, bum, bum, bum, bum..." Oh, how I laughed!!!!!! Could she be any cuter, I ask? I think not. <3
Well, this little babe of mine is hardly a baby any more, and doesn't often let me 'appreciate' her little "bum bum", as I call it. Although this saddens me a bit, it is comforting to know that in just 7 months I'll have a new little caboose to pat and enjoy!
All this said, I must also note how intelligent our little Annibelle is. Not much gets past her. So it should have come as no surprise to me when I stepped out of the shower the other day, only to have her approach me and begin patting MY behind and singing, "Bum, bum, bum, bum, bum..." Oh, how I laughed!!!!!! Could she be any cuter, I ask? I think not. <3
Too Smart for Soda
We aren't big soda drinkers. It's rare. But over Christmas break I and my entire family caught the stomach flu, and once we'd each start to feel a little bit better, we'd sip some soda. My brother, Robbie, was here on one such day, feeling terrible. Later in the evening I offered him some coke to settle his tummy; I filled a glass with ice and poured in the soda. Annibelle quickly went to his side, leaned in and opened her mouth saying, "Aaaaaaaaaa". Translation, "Give me some of that goodness." All she knew is that he had something to drink...with ice. She has no idea what soda is. Next, she moves around to his other side, leans in, looks at me, then back at my brother and says, "Pop?"
All our jaws hit the ground! "Pop?" she says again, as if asking for some. We all began to laugh and shake our heads.
Surely my father must have been standing nearby, whispering into her sweet little ear... who else would teach my 14 month old about soda pop?! Thanks dad. =P
All our jaws hit the ground! "Pop?" she says again, as if asking for some. We all began to laugh and shake our heads.
Surely my father must have been standing nearby, whispering into her sweet little ear... who else would teach my 14 month old about soda pop?! Thanks dad. =P