Hearts of Gold, But Real, You Know?

I can't even write this without crying.

With all the craziness of replacing our floors,

we never once considered asking family for help.

Call it pride, call it stupidity,

but we were excited and determined to take on this project

as a family and see it through to the end.

Like idiots,

from the beginning,

Samuel's brother, Joe, offered his help,

and we refused.

See,

the Joe Elmer Family is no less

pressed for time than we are.

Recently graduating from nursing school,

he's working the crazy hours that a nurse works,

while Jessica manages their home

and the caring of three very energetic boys.

They have TONS on their own to-do list,

and we know what it means for this family to

sacrifice still more time away from their dad.

In the end,

Joe came.

The whole family came.

They served us.

They loved us.

And we are so, so grateful.

...

We love you, guys!

We owe you big,

think kidney's, first child, and the like...

{ Wouldn't you like to take Bella home with you? 

She's a sweet girl... :) }

We know it's not about payback,

but seriously,

we're here for you too.

Love ALWAYS,

The Elmer Family

Samuel, Olivia, Isabella, Ava, Iris, Owen, & Gabriel

March Madness: A House Ripped Apart Before Being Put Back Together Again

March was truly madness for us.

Prior to our home warranty expiring,

several cracks appeared in the ceiling of the family room

& kitchen and the garage.

The repairs would take one week to complete,

with no access to those areas of the home from 8AM - 4PM.

Yikes!

Those areas are truly the heart of the home.

But we buckled down,

and here we go... 

When all was said and done,

the work was flawless!

I lost my sanity a few times,

but overall,

things went quickly.

...

But why stop there?

Since we were already in a state of craziness,

with Samuel on Spring Break,

and our tax refund in the bank,

we decided to install new flooring!

Now the construction zone would incorporate almost

every living space except the kids bedroom and the tiled areas.

Yes,

we are crazy!

Owen found it to be a pirates haven!

And Gabriel practiced his climbing skills!

 Burning the midnight oil!

You always break for a great lunch!

A rare treat for the kids:

Whole Candy Bars!

Why?

I felt so guilty for keeping them confined to

certain parts of the house and

letting them watch movie after movie on the boob tube!

So of course,

I offer them junk food!

Way to go, Mom! 

{ Sigh }

My baby:

The Hallway 

I'm so happy and proud.

It's like giving birth!

{ Just kidding!  This is way better!  Just kidding, again...  }

Bella,

checking things out and dying to slip and slide!

Things were coming along nicely,

and then we hit the tiny patch of tile in the entry way.

Talk about stubborn mortar!

The solution,

grind it with a diamond bit.

The result:

Bittersweet.

The mortar came out,

but dust went...

E V E R Y W H E R E !

Now I know why the home repair guys

went to such lengths covering everything up with tarps!

The story behind this piece is that the work

on this room (or most of the work)

was actually completed days prior,

and in Samuel's absence,

a fact which nearly killed him.

How it worked out was that he had to go to school,

which meant that he would miss out on seeing things through to the end.

 

Thankfully, due to the big, BIG hearts of his

brother Joe and his family,

they stayed on to help finish up the work.

And we did,

except for 5 measly inches!

Try as we might,

we could not find any material to fit that last little bit!

And so that room remained incomplete,

until an order could be placed and received for more material,

which meant that Samuel would be home

to lay the last piece afterall!

{ For my blubbering on the Joe Elmers, see here! }

And so,

to Samuel's delight,

and order was placed,

and he was able to ceremoniously place the last piece!

Ta-da!
...

Is that March Madness, or what?

Hats & Grandma Love

Taters, Real-life Leprechauns, & An Irish Feast

The night before St. Patty's Day I was informed that

we couldn't possibly go to bed without putting something out for the Leprechauns!

Afterall,

Santa gets cookies and the reindeer carrots...right?

Given the nature of the Leprechauns diet,

it was determined that the most desirable item would be...

Potatoes!

And red potatoes at that-

my personal favorite!

Sure enough,

it worked.

T H E Y  C A M E ! ! !

And the proof was in the taters!

...

The kids were tickled,

but what delighted them even more was that the Leprechauns

pulled their favorite stunt:

They emptied out all the kids panty & undie drawers!

Usually Leprechauns come and go as they please,
as long as you're not looking.

Unfortunately,
I found a couple that weren't so slick...

And now you finally know what
Leprechauns REALLY look like!

...

And yes, Bella.

That's your overturned jewelry box in the corner of the room.

Sorry, sweets!

Iris, so proud of her Leprechaun trap.

The only problem:

We forgot to devise a way to trap the Leprechaun once he's inside!

We'll have to make major design improvements for next year...

This year I tried my hand at Irish Soda Bread.

I had it only once before and all I remember was that it didn't

taste like much and it was extrememly dry.

Mine puffed beautifully,

unfortunately,

it was still really, really dry!

Our first-ever Irish feast,
including Corned Beef with a
Sour Cream, Dijon Mustard, & Breadcrumb Crust!

So, so good!

For dessert:

Apple & Walnut Spice Cake with Malt Vinegar!

Y U M - E E E !

My girls.

All decked out in green and ready to dig in!

We hope you had a fab-St. Patty's day too!

Now go kiss your sweetheart-

Irish or not!

Apple & Walnut Spice Cake with Malt Vinegar

I was feeling a bit Irish and thought of this

warm-you-up-by-the-hearth-of-the-fire recipe

using malt vinegar. 

It's a super-moist cake filled to the brim with all kinds of goodies (think raisins, walnuts...),

and the tartness of the vinegar cuts beautifully through the sweetness.

Apple & Walnut Spice Cake with Malt Vinegar

{Note: Nutritional info to come!}

Ingredients

Cake:

One box of yellow cake mix

1/2 c of water

1/2 c applesauce

1/3 cup plus 2 tablespoons of malt vinegar

1 egg

1/2 tsp cinnamon

1/4 tsp all-spice

1/4 tsp nutmeg

1/4 tsp ground whole cloves

1 pinch of salt

2 tbs unsalted butter, divided

1 Golden Delicious apple, peeled and medium-diced

1/3 c of raisins

1/2 c walnuts, chopped, toasted, and divided

1 Granny Smith apple, peeled and medium-diced

...

Crumb:

1/2 c regular oats, toasted

 1/3 c brown sugar

1/2 tsp cinnamon

1 pinch of salt

1 tsp vanilla extract

1 tbs malt vinegar

Directions

Yes, it seems like a lot of ingredients. 

And it is!

 

But I promise you this cake comes together in no time.

Pre-heat the oven to 350 degrees and spray a large 9 x 13 glass baking pan with cooking spray and set aside.

Heat a small saucepan over medium-high heat and melt one tablespoon of the butter.  Add the Golden Delicous apple and the raisins and saute for a few minutes until lightly browned.  Set aside to cool.

In a large mixing bowl,

combine the cake mix, water, applesauce, and malt vinegar whisking well.  Add the egg making sure it's fully incorporated.  Stir in the spices, and then add the cooled apples and raisin mixture, the walnuts, and the raw Granny Smith apple.  Pour into the baking pan and bake for 20-22 minutes or until the cake is almost set.  (Note: A toothpick inserted into the cake should come out slightly wet.).

While the cake is baking,

in a small bowl combine the toasted oats, remaining 1/4 c of walnuts, the brown sugar, cinnamon, and salt.  Mix well and stir in the vanilla extract and malt vinegar.  Finally, melt the remaining one tablespoon of butter and drizzle over the mixture stirring to combine.  When the cake is almost-but not quite-set, sprinkle the crumb mixture over the top and bake for a few minutes longer until done. (Note: A toothpick inserted into the cake should come out with plenty of crumbs.)

Allow the cake to cool before cutting into squares. 

Serve alone or with a scoop of vanilla ice cream and...

Enjoy!

Lola-bola

This weekend was my niece's birthday!

Lola turned three years old and we were so glad

for the chance to visit with my sister and her family in our old hood.

They have the backyard we've always dreamed of

-it's huge!-

and since the weather was nice,

they burned Bom Burrito (their dog) into the ground

chasing balls.



I didn't realize it until just now,

but I've got grey triplets!

...

Lola-bola:

H A P P Y  B I R T H D A Y 

S W E E T H E A R T !

We loved sharing in your special day!



Maple-Glazed Chinese Pork Tenderloin

Pork tenderloin is a favorite cut in my kitchen! 

Though it's lean, with a little care you can produce the most succulent meat.

With some prep a few days in advance,

we've paired classic Asian ingredients such as soy sauce, ginger, and Chinese five-spice powder
for a meal with major wow factor!

{Tip}

Serve with Sesame & Orange Orzo with a Crisp Asian Slaw (recipes to come!)

Maple-Glazed Chinese Pork Tenderloin

Prep Time: 15 minutes

Cooking Time: 40 minutes

Serves: 6

...

Nutritional Info: 356 calories; 5.89 fat grams

Ingredients

2 lb Pork Tenderloin
1/2 cup Soy Sauce

1/4 cup Chinese Rice Wine Vinegar

1/2 cup Maple Syrup, divided

1/4 tsp Sesame Oil

1/2 tsp Red Pepper Flakes

1/4 tsp Cayenne Pepper

1/2 tsp Chinese Five Spice Powder

1 tbsp Fresh Ginger Root, grated

5 Garlic Cloves, minced and smashed

1/4 cup Red Onion, finely diced

1 large Carrot, finely diced

1/4 cup Green Onions, sliced (include the green & white parts)

1/4 cup Cilantro, chopped

1 tsp Sesame Seeds, toasted

Directions

{Note}

Prep the pork tenderloin two days prior to serving to allow the pork to properly marinate.

Remove the silver skin and any excess fat from the tenderloin. Place in a large zip-lock bag and set aside.

In a medium-sized bowl,

whisk the soy, vinegar, oil, and 1/4 of a cup of syrup (reserve the remaining 1/4 cup for later),

and all the seasonings and veggies.  Mix well, pour over the tenderloin, and refrigerate.

After two days, remove the tenderloin, reserving the marinade, and drizzle with the remaining syrup. If the weather's nice, bar-b-que, if not, sear your tenderloin on all sides and place in a 350 degree oven in a shallow pan until the internal temperature reaches 155 degrees. (Note: Adding a small amount of water to the pan will prevent the sugars from the tenderloin from burning.) Remove your tenderloin and wrap tightly with foil. This will allow the meat to rest and ensures that it will continue to cook bringing the internal temperature up to 160 degrees.

While the meat rests, heat a small saucepan over the medium-high heat and strain the marinade into the pan. Bring to a boil and skim any fat or other impurities from the top. Lower to a simmer and allow to reduce for approximately 6-7 minutes, or until syrupy. Season to taste (i.e. brown sugar or maple syrup for sweetness, cayenne or red chili pepper flakes for heat...), and drizzle over the pork before serving. Toast your sesame seeds and sprinkle as a final garnish with some sprigs of mint or whole cilantro leaves.  Serve additional sauce on the side and...

Enjoy!

{Note}

If you don't have maple syrup, feel free to substitute regular syrup, honey, or even brown sugar.

Dijon & Red Wine Vinaigrette

Tart and sweet, it's the perfect compliment to hardy greens (think spinach),

and plays nicely with apples or other crisp fruits too.

Dijon & Red Wine Vinaigrette

Prep: 2 minutes

Serves: 4

Yield: 1/4 cup

...

Nutritional Info (per 2 tablespoons):

14 calories; 0.58 fat grams

Ingredients

4 tbsp Pomegranate Red Wine Vinegar

1 tsp Dijon Mustard

1/2 tsp Olive Oil

2 tbsp Water

1/4 tsp Lemon Pepper

1/8 tsp Salt

2 tsp Sugar

Directions

Whisk ingredients well in a small bowl,

ensuring that the olive oil is properly emulsified.

Adjust the sweetness with additional salt if necessary and enjoy!

Lacy Coconut Cookies

A decadent dessert cookie with a crisp exterior and a moist and tender interior.

Perfect for the coconut lover in your home!

Lacy Coconut Cookies

Prep Time: 5 minutes
Cooking Time: 7 minutes
...
Serves: 12
Yield: 36 dainty cookies
...
Nutritional Info (per 3 dainty cookies):
136 calories; 4.17 fat grams

Ingredients

1 1/4 cups Angel Flake Sweetened Coconut

1 1/4 cups Sugar

2 large Egg Whites

1/2 cup All-purpose Flour

Directions

Pre-heat the oven to 350 degrees.

Prepare a large baking sheet with parchment paper that has been coated lightly with unsalted butter.

Whisk the egg whites in a medium size bowl until frothy. Add teh coconut and sugar until incorporated. Slowly add the flour, mixing by hand until the dough comes together, noting that the dough will remain very wet and sticky. Roll into small 3/4 in. balls, flatten slightly, and place two inches apart on the sheet.

Bake for 6-7 minutes, rotating the pan halfway, until the edges are golden brown.

Remove and allow to set for 3-4 minutes before moving to a cooling rack. Eat immediately or store in a a zip-lock bag for up to one week!

Enjoy!

Note:

You can make larger cookies, just adjust the cooking time accordingly (increase by a few minutes), and be careful to keep the cookies further apart on the sheet.

Variation:

To make Chocolate Coconut Cookies, add 2 tsp of unsweetened cocoa powder.

To make Chocolate Dipped or Chocolate Drizzled Coconut Cookies, melt bittersweet chocolate in a double boiler and dip or drizzle the cookies as desired.

Rocky Road Bark...And Equally Scrumptious Variations

My "go-to" recipe for a simple,

yet dazzling,

sweet treat.

Rocky Road Bark

Makes 24 pieces

Ingredients

8 oz semi-sweet chocolate chips

8 oz bittersweet chocolate, finely chopped

1 c toasted almonds, coursely chopped

1 1/2 c mini-marshmallows

Directions

Melt the chocolate in a heatproof bowl set over a pan of simmering water.

{note}

Make sure the bottom of the bowl doesn't sit in the water.

Line a sheet pan with parchment paper or foil.

Pour 1/2 of the almonds and marshmallows on the pan,

scattering evenly.

Pour half the melted chocolate onto the pan.

Add all but 1/4 of the remaining marshmallows and almonds

to the bowl,

and fold into the chocolate.

Pour the remaining chocolate into the pan,

spreading evenly with a rubber spatula.

{hint}

Work quickly to avoid melting the marshamallows from too much mixing into the chocolate,

and to avoid the chocolate from setting before your done.

Sprinkle with the remaining almonds and marshmallows,

pressing gently into the chocolate.

Set aside for 2 hours until firm,

or place in the refrigerator for 30 minutes.

Remove the parchment paper or foil from beneath the candy (it should peel away easily),

and cut into desired pieces.

{note}

I'm sure it's possible to create perfect cuts,

but I opt for haphazard pieces that are rustic in presentation!

Serve at room temperature

and enjoy!

{p.s.}

This is an extremely versatile recipe!

Substitute endless varieties of

dried fruits, nut, and candy.

Here are some additional ideas...

White Chocolate with

Pistachios

Dark Chocolate with

Dried Cherries & Toasted Walnuts

Milk Chocolate

with Toasted Hazelnuts & Dried Cranberries

Butterscotch with

Crushed Salted Pretzels & Roasted Pecans

White Chocolate with

Crushed Peppermint Candies