Friday, May 10, 2013
|Photo of the Week: At the Lake|
Joy the Baker focused on Mother's Day inspiration this week. This cake was my favorite.
You Matter. Thanks for the reminder, Tsh.
I love these 10 shortcuts for better cooking over at Design Mom.
These beautiful words are tear inducing.
And: thank goodness there are people out there willing to help. Good neighbors who weren't afraid to help made a big difference this week.
Pins of the Week:
Thursday, May 9, 2013
1. My Little Animal Book, Roger Priddy. We've had this book since my son was a toddler (he's 6 now) and it is one of our best loved books (hence the duct taped spine). Full of photographs of all type of animals, it's a book that can be looked at for an hour, over and over again.
2. Moo Baa La La La, Sandra Boynton. A big favorite. The simple, silly words and animal sounds are a hit.
3. Planting a Rainbow, Lois Ehlert. I love Lois Ehlert illustrations. This story is a beautiful one, full of flowers and colors.
4. Baby Signs For Bedtime, Linda Acredolo & Susan Goodwyn. While we don't do baby signs much, my daughter loves to look at this book with pictures of babies getting ready for bed.
5. Goodnight Moon, Margaret Wise Brown. The ultimate soothing classic.
6. Goodnight Gorilla, Peggy Rathman. This picture book has few words, but always makes my little girl laugh.
7. We're Going On a Bear Hunt, Helen Oxenbury. My husband's favorite book to read to the kids.
8. Click, Clack, Moo Cows That Type, Doreen Cronin, Betsy Lewin. This one is funny enough for both kids (and their parents).
9. Pantone Colors. This book is full of gorgeous Pantone color swatches, and really shows color learners all the different shades.
10. Brown Bear, Brown Bear, What Do You See?, Bill Martin Jr., Eric Carle. Of course.
Wednesday, May 8, 2013
By the time I was a senior in high school, there was little to encourage me to get to school early. I had been counting down the days to graduation since I was a sophomore; not to mention that my first period class was easy street and didn't require me to be have any sort of assignment ready at 8:00am when the bell rang (FYI: Student government. We planned rallies and spirit week. And we went to Starbucks a lot because they were a "school sponsor.") . So getting to school early was not a big priority. On time, yes, because I've always been that girl. But not early.
My high school had hot ham and cheese sandwiches for breakfast. These sandwiches were only served before school, and they were heavenly. The bread was slightly sweet, the cheese was melted perfectly, the ham was salty and piled high. They wrapped them in foil and served them so hot, they would burn your mouth. They were so very good; they were worth getting to school early.
It has been a rare occurrence that I've come across such deliciousness since high school. Once, on a trip across Texas with a friend, we found a tiny bakery in the middle of nowhere that made them. I ate two. But, the high school hot ham and cheese remains elusive. Then I picked up a bag of Hawaiian Sandwich Rolls. You know the sweet Hawaiian rolls that you eat on holidays? Well now they make them in sandwich roll size. When I bit into one, I knew I could make a hot ham and cheese just like high school. The sandwiches came out perfect. The ham is salty and warm, the sharp cheddar is melted perfectly, and the bread is just the right amount of sweet. Could a hot ham and cheese sandwich been the best part of high school?
Let's make these at home, shall we? This is a 1,2,3 done kind of meal.
High School Hot Ham and Cheese
2 King's Hawaiian Original Hawaiian Sweet sandwich buns
4 slices of lunch meat ham ( I use uncured. This brand is amazing. You can find it at Costco.)
2 large or 4 small slices of sharp cheddar cheese
1 tbsp. honey mustard
1 tbsp. mayonnaise
Preheat oven to 350 degrees. Mix mustard and mayonnaise together, spread evenly on one half of each sandwich bun pair. On the other half of the bun, place the ham and top with cheese. Put the mayo/mustard half on top of the ham/cheese half. Bake in the oven for 10-12 minutes, until cheese is melted and tops of sandwich rolls are slightly browned. Serve immediately.
Tuesday, May 7, 2013
In our yard, I have made small areas into children's gardens. In the flower bed, there is a fairy garden.
A birdhouse. Some ceramic garden "mushrooms." Small glass stones for pathways and a pool of water. Plastic bird garden stakes.
And of course, a few fairies.
Simple things, tucked among the carnations and pansies and daisies, fairy play can take up a whole lazy afternoon.
Friday, May 3, 2013
Photo of the Week: rock out
Why is there so much negativity on the internet? Let's all be a little nicer to one another.
Were looking into 4-H for our son next year.
Pins of the Week:
Thursday, May 2, 2013
Cinco de Mayo is upon us. So it's the perfect excuse to eat Mexican food (I never need an excuse). And what can be more perfect than refried beans? Nothing, I tell you, nothing. Refried beans are the type of food to live for. However, canned refried beans are not. But! You can make your own and they taste so so so good. These refried beans are made from black beans and are completely vegetarian. That practically makes them healthy.
You can do this. Because making homemade refried beans is almost as easy as heating up canned ones. And once you make these, you'll never go back.
Homemade Refried Black BeansIngredients:
4 tablespoons olive oil
1 15 oz can of black beans, with liquid
1 tsp each salt and pepper
1/2 tsp each chili powder, cumin (the cumin is optional)
In a large sauce pan, heat oil over medium high heat. Add beans with liquid, salt and pepper, and spices. Stir once, and cover. Reduce heat to medium and cook, covered, for 10 minutes. Remove from heat, mash beans with a wooden spoon or potato masher until smooth. If there is still liquid in the beans, return to heat, and cook another 5 minutes, uncovered. Serves 2.
Put them in a quesadilla. You'll thank me.