One of the Happiest Moments of My Life

My dad is a funny man.

When I close my eyes and picture his face now,
it's composed,
thoughtful,
very serious,
or,
he's dozing!

Getting any type of alternate expression out of him
is nearly impossible,
and this was proven when on my families
last trip to Disneyland
he rode down Splash Mountain
like he was waiting in line at the DMV!

No scream-face,
no eye-brows raised,
just dead serious-
and my mom has the picture to prove it!

Which is what makes what happened,
all the more joyful!
...

In the midst of all the holiday preparations,
I realized something pretty incredible.

I don't recall ever
-and I mean never-ever-
singing "Happy Birthday" to my dad!

Granted,
his birthday falls on Christmas Eve
and is always overshadowed by Christmas festivities,
but still...

Never?!?

This couldn't be!

So after a family dinner,
with everyone still settled around the table,
Samuel dimmed the lights,
we brought out the cake,
and sang him his very own rousing
 birthday song!

I'm telling you,
never have you seen a grown man
disintegrate before your very eyes,
only to be replaced by
a twinkly-eyed,
grinning-like-crazy
little boy!

It was a moment I'll never forget!

And I realized with perfect clarity how
grateful I am to be
this man's daughter.

He has always wanted so much for us,
always wanted to be more for us,
but in the end,
I know that he
always, always
loved us.

I love you too, Dad!

H A P P Y  B I R T H D A Y !



Cookies Only Santa Would Love!

Yup,

I still hate making sugar cookies,

but I admit it's pretty fun

seeing each child take genuine ownership over

their portion of the dough.

From start to finish

they work with

intense concentration

and,

for want of a better word,

precision,

to see that

every

last

detail

is

just

right!

Though we won't win any awards for our cookies...

They certainly tasted

-and dare I say looked- 

good!

Thank goodness Santa's not picky,

but even so,

I think what we created would sufficiently

lure any legendary icon

to our home

for a sweet treat!

...

M E R R Y  B A K I N G !



Growing Up...Yet Young At Heart

Isabella Rose

So grown up now

at the ripe old age of nine.

I love that you still surprise me with your silliness,

and that you're keeping those creative juices flowing.

You are such a help at home,

and such a joy to have as a daughter.

I love you, my girl.

Always.

Love,

Mom

 

The Warm & Fuzzies

Some people have the warm and fuzzies

growing up.

Other's...not so much.

It's just the way it is.

I'm grateful that as a grown woman,

I can look back on my life

and see things from a different perspective.

I'm free to live, laugh,

and love.

...

The warm and fuzzies are never truly lost,

sometimes they just need a little time to develop.

Spicy Pork Tenderloin & Black Bean Chili

I'm a little Bobby Flay-crazy right now. 

I never pegged myself for a Southwest-loving kind of person-

and I guess I still don't!

But I am drawn to authentic Mexican cuisine,

so I do understand why cooking with bold flavors is extremely appealing to me. 

In studying his book,

"Bobby Flay's Mesa Grill Cookbook"...

{And yes, I do actually study it like it's a textbook!}

...I found a recipe for
Venison and Black Bean Chili with Toasted Cumin Crema
that sounded absolutely amazing! 

It sounded fancy, 

but certainly adaptable to a home menu
that features homemade chili quite frequently in the winter months!

Please see below for my humble version,

and Bobby,

thanks for the inspiration.

Spicy Pork Tenderloin & Black Bean Chili

Serves 4 to 6

Ingredients

Spice Rub

3 tbs chili powder

1 tbs cumin

1 tbs white granulated sugar

1 tbs garlic powder

1/2 tbs onion powder

2 tsp salt

1 tsp coursely ground black pepper

1/2 tsp paprika

1/2 tsp chipotle chili powder

1/2 tsp ancho chili powder

2 lb pork tenderloin, cubed

Pam cooking spray

3 c low-sodium chicken broth, divided

1 c tomato sauce, divided

1 corn tortilla, shredded

1/3 c non-fat plain yogurt

1-8oz. can of yellow corn, drained or 8 oz of frozen corn, thawed

2-8 oz. cans of black beans, drained and rinsed

2 Roma tomatoes, diced

Optional Garnishes

Light sour cream

1/4 c cilantro, chopped

2% Mexican-blend shredded cheese

Crushed tortilla chips

Directions

Create the spice rub and use 1/3 of the mixture to generously coat the pork.

Heat a cast iron skilled over medium-high heat and spray generously with the cooking spray.

When the pan is very hot,

you should start to see smoke rising from the oil, 

begin to cook the pork in batches so as not to crowd the pan. 

Sear the meat quickly and evenly on all sides
creating a nice crust,
and place in a slow cooker until the rest of the meat is done. 

Pour one cup of the chicken broth into the pan and raise the heat to high. 

Using a wooden spoon,

scrape the meat bits off the bottom of the pan

and incorporate into the stock. 

Add half a cup of the tomato sauce

and a tablespoon of the spice mixture

and combine until boiling. 

Pour the sauce over the meat, cover, and set to low for 4-5 hours.

When you're cooking time is up,

gently remove the pork...

{It will be super tender!}

...and reserve in a bowl. 

Pour the cooking juices back into a pan

and add the remaining broth and spice mixture and bring to a boil.

Add the shredded tortilla and thicken until reduced by one-fourth. 

Remove the pan from the heat,

stir in the yogurt,

and pour the mixture back into the slow cooker. 

Add the corn, beans, and tomato and stir to combine. 

Fold in the pork, cover, and set to low for 30 minutes to one hour.

Garnish as desired...

{I'll admit it: I love everything!}

and...

Enjoy!

 

Sea Salt & Caramel Truffles

As much as I love the taste of pure chocolate,

the sea-salt in this recipe adds a savory twist. 

The combination is refreshing,

and cuts nicely through the richness of the truffles.

Sea Salt & Caramel Truffles

Makes 30-35 Truffles

Ingredients

One recipe for Simple Chocolate Truffles

7 caramel squares, unwrapped and quartered

1 tbs of sea salt

Directions

Prepare the truffles as directed  in the "Simple Chocolate Truffles" recipe,

until you reach the stage where you've allowed the melted chocolate mixture to set.

Remove the mixture from the refrigerator

and let it rest for about 2-4 minutes

to allow for easier forming of the chocolate.

 

Have your salt and caramel quarters at the ready,
along with a prepared baking sheet lined with mini-candy cups. 

Begin to scoop your first truffle,
and prepare to get a little messy!

Typically,
you would scoop the chocolate mixture into your palm and roll it quickly into a ball. 

However,
because your essentially stuffing the truffles,

you'll need to scoop the mixture into the palm of your hand

to make a place in the center for your caramel and dash of salt to rest. 

Once you've done that,

close the mixture over the filling and proceed to roll into a ball

before rolling in your desired coatings.

{Again, I love using unsweetend cocoa and finely minced almonds.}

Set each truffle in a cup and refrigerate once more to set. 

When you're ready to serve,
remember,
room temperature is best!
   

Let them rest on the counter for at least 30 minutes and...

Enjoy!

The Early Bird Gets the Muffin...The Lazy Bird Skips Santa!

Don't ask me how,

but every year we fail miserably

at getting to the

come-in-your-jammies 

Ward Christmas Breakfast,

and as everyone knows,

the yummy breakfast disappears fast!

This year,

we got our heinies into gear and

actually made it on time!

While munching on

fruit, muffins, eggs, bacon,

and the all important cereal,

we visited with friends

and enjoyed the spirit of the season.

...

My favorite part?

Skipping Santa.

I know.

Sounds horrible. 

We must be super-mean parents.

But last year,

Samuel and I waited in the Santa line

all by ourselves!

Then,

when it was time to jump on the big guys knee,

we had to corral them all back-

which was no easy feat!

Nope.

I'm not doing that again!

This year we laid down the law:

If you want to see Santa,

you have to stand in line yourself. 

The whole time.

Ava considered it for all of two seconds

before she said, "No thanks."

The other kids quickly agreed.

And there you go:

No Santa!

...

Merry Christmas

to the

Man in Red!

You got a break this year!

Basic Crepes

In our family, crepes are a staple at every New Years Eve Brunch. 

We always serve them sweet with
strawberries, freshly whipped cream, and a dusting of powdered sugar. 

It doesn't stop there though. 

Some of the best crepes I've had are savory-including the Turkey & Pesto crepe at Pier 39 in San Francisco.  Delicious! 

Whether sweet or savory,
it all starts with the basic crepe,
and here's how...

Basic Crepes

Recipe from Cooking Light

Makes 13 crepes

Ingredients

1 c all-purpose flour (about 4 1/2 ounces)

2 tsp sugar

1/4 tsp salt

1 c low-fat 1% milk

1/2 c water

2 tsp butter, melted

2 large eggs

Directions

Lightly spoon the flour into a dry measuring cup and level with a knife.

Combine flour, sugar, and salt in a small bowl.

Combine milk, water, melted butter, and eggs in a blender.

Add the flour mixture to milk mixture, and process until smooth.

Cover the batter and chill for 1 hour.

Heat an 8-inch nonstick crepe pan or skillet over medium heat.

Pour a scant 1/4 cup batter into pan

and quickly tilt the pan in all directions

so the batter covers the pan with a thin film.

Cook about 1 minute.

Carefully lift the edge of the crepe with a spatula to test for doneness.

The crepe is ready to turn when it can be shaken loose from the pan

and the underside is lightly browned.

Turn crepe over,

and cook for 30 seconds or until center is set.

Place crepe on a towel and cool completely.

Repeat procedure with the remaining batter,

stirring batter between crepes.

 

Stack crepes between single layers of wax paper to prevent sticking.

Crepes can be refrigerated for up to three days or frozen for up to one month.

Nutritional Info (one crepe):

62 calories; 1.6 fat grams

{Notes}

Alton Brown of the Food Network

suggests a slight variation for sweet versus savory crepes. 

Savory:

Add 1/4 tsp of salt, 1/4 c chopped fresh herbes, spinach, or sun-dried tomatoes to the egg mixture.

Sweet:

Add 2 1/2 tsp of sugar, 1 tsp of vanilla extract, in addition to other "flavorings".

Note:
He opts for 2 tbs of flavored liquor,
however since we don't drink,
I'd opt for 1 tsp of orange or raspberry flavored extract!

Enjoy!

No Small Feat: Braids!

When Isabella was born, she had a full head of hair.

 

Not so with Ava, who was as bald as they come, and whose hair, especially her bangs, seemed to come in so, so slow. Over the years though, we've been able to add to what we can do with what hair she had. First, nothing. Then a barrette, followed by a haphazard ponytail, some curls, and then lo and behold...braids! And it only took 5 1/2 years! She loves them, and now she wants them everyday!

 

 Note: The bangs are still wispy!

 

Love this girl!

Grandmas

 

Love them!