{Pre}Summer Bounty

I know some of you are probably bored to tears with my posts about Disney, but since it's my new happy place, I will eventually finish up my chronicles of the *Magic*. In the meantime though, how about some pretty {pre}summer goodies. With the 80°+ weather we've been having, it's hard to believe it's not even summer yet!

I can't take the credit for growing them. That goes to my wonderful grandmother. She said these are supposed to be the Ever-Bearing variety, but since she's let too many runners come from the mother plants, they are now more like Bear-Whenever-They-Want variety. And what would yummy pictures be with yummy recipes?!

Easy Strawberry Shortcake - make these into cupcakes for individual servings, then split, & fill!

Strawberry Pie

Strawberry Pretzel Salad

Strawberry Freezer Jam

Strawberry and Feta Salad

Although, sometimes I think simplest is best....dipped in dark bittersweet chocolate or mixed with sugar and drizzled with heavy cream.

And because I am proud of this little patch....

...I can't believe I grew my own lettuce! From seeds! (*Insert happy dance here*) I am harvesting mixed leafy greens, arugula and some romaine. And because I succession planted (planted more of the same but several weeks apart), I will be harvesting my own salads for weeks to come!

A Thanksgiving Photo Timeline

 Wednesday, 8:16 pm

The turkey has been brined. I am looking mean and ready to break in my new kitchen shears by attacking preparing my turkey. This will be my first attempt at a high-heat butterflied roast turkey.

8: 57 pm

After fretting, chatting with a friend for a few minutes, lots of consulting with a cookbook (and Google), I finally was able to successfully hack out the turkey's backbone. Good Lord, what have I done? Now this gobbler goes back in the fridge, uncovered, so that the moisture from the brine can evaporate from the skin.

10:06 pm

Well, if my roasted turkey doesn't turn out and we end up ordering pizza at least the kids will have these cute little gobblers to play with. (I have Martha Stewart to thank for the template!)

Thanksgiving Day, 8:32 am

Roll out of bed. Since my high-heat turkey will only take about 2 hours, I don't have to worry about starting the oven at the crack of dawn. I spared you from having to see what I look like when I first wake-up.

10:45 am

Show Tatiana how to make pretty stamped napkin rings. I am intentionally trying to teach the girls how to 'practice hospitality' and am internally thanking myself for not planning a crazy-complicated menu.

10: 48 am

Sienna is given the task of counting out the silverware. I want to make even my small children feel like they are a part of hosting The Big Day.

11:06 am

Nice little napkin rings are complete!

11:28 am

Sienna is bored. I take out our Fun with Fingerprinting book to keep her entertained while I tidy the house.

12: 31 pm

Call Mom to see how her Thanksgiving Day is going. She nearly has a coronary when she hears that I haven't even turned on my oven yet. She says she's heard about this fandangled high-heat method on the radio. Well, if it was on the radio, then it must have some validity right? My confidence is boosted.

1:12 pm

Husband has me watch the intro and first 10 minutes of the movie Up, which he rented for the kids. After those first several scenes (if you've seen it, you'll know what I mean), I go and shut myself in the bathroom and have a good cry. I think to myself that at exactly this time last year, I was discovering that I was pregnant with Olivia and had cried on the very same bathroom floor. I contemplate just canceling my Thanksgiving dinner. But I dry my eyes and decide to forge ahead.

1:45 pm

Start the dough for World's Best Rolls. With a recipe name like that, I have pretty high expectations. The last time I tried a recipe that said "Best"-whatever, it did not live up to the promise. I hope this one will be different.

3:18 pm

My turkey goes in the oven 3 minutes late.

3:33 pm

Why do I feel like I am already behind my pre-planned timeline even though I've barely started cooking? I decide to move a little faster than I had planned. Good thing I have a lot of kitchen experience and many of my cooking skills can go on auto-pilot.

4:20 pm

Sienna is bored. Again. She decides to write out a dinner menu. So, in between mixing, measuring, recipe-checking, timeline consulting, and stirring, I am dictating words to her and pointing out which letters on her letter chart are for each word. Yes. Homeschooling to the core. Plus, I couldn't resist how cute she looked. First thing on her Thanksgiving menu? Hot dogs. Um, I don't think so, sweetie.

4:29 pm

My guests are on their way. Due to some family issues, we decided to keep things low-key and just invite a family of dear friends over for dinner. No turning back now!

4: 33 pm

My timer goes off. A fully-cooked turkey in just 80 minutes seems too good to be true. Will we be ordering pizza?

4:39 pm

Success!

4:56 pm

Guests arrive! I am busily attending to the stove & can't 'meet and greet' like I wanted to. Please know that I spent time today praying for you, my guests. I think that is more important than arranging the perfect centerpiece.

5:21 pm

I set out several side dishes and finish up the rest. I had to have Sweet Potato Casserole and Tatiana requested macaroni and cheese.

5:26 pm

I complete my Thanksgiving meal 4 minutes ahead of schedule. I really only spent about 2 1/2 hours cooking. Amazing.

5: 32 pm

My wonderful Husbands says grace. I get choked up. Despite the trials of this last year, we really do have a lot to be thankful for.

6:48 pm

We all ate at the same table. I love that. No 'kiddie table' here. The World's Best Rolls lived up their name. They were soooo yummy. My new simpler recipe for cranberry sauce was even good. I love when something done more simply is just as good as something complicated. We have tidied up, packed up leftovers, and moved into the family room so the kids can play and the adults can relax.

7:11 pm

What's that Sebastian? You don't want Thanksgiving to end? I guess he's too young to understand what I have been telling the kids all day, "Thanksgiving should be everyday". It's not just one day a year; we should strive daily to have thankful hearts.

7:25 pm

The kids are all in their jammies & have an impromptu 'build-your-own-sundae' for dessert.

7:51 pm

Even though she creates a small fuss, I take a picture with Stephanie anyways.

7:52 pm

The Husband (right) and the best man at our wedding (Stephanie's husband).

10:46 pm

The littlest boys are passed out and our guests get ready to leave. I almost thought it was gonna be a sleepover for a minute there! This little fella looks how I feel. Happy First Thanksgiving Davis!

10: 58 pm

I am lying in bed and trying to figure out the funny feeling that I have in my face. It finally occurs to me. My cheeks are sore from smiling and laughing so much. And that, my friends, hasn't happened in a really long time.

11: 06 pm

I drift off to sleep feeling happy that I decided not to cancel Thanksgiving afterall.

Good Eats & Artisan Bread

Still-recovering-from-nausea Foodie here! I *so* missed being able to read about food & actually enjoy it! I was kinda living vicariously through several food blogs, since I've been unable to cook as much as I'd like and eat as much as I'd like. {Sure helps with the pregnancy weight gain though!} Here are two of the bloggy kitchens {complete with mini-reviews} you'll find me in on any given day:

Smitten Kitchen : I nearly moved into this kitchen for awhile there. The food photography is just downright amazing, not to mention the recipes seeming downright delicious! A "must" for any food-lover.

Simply Recipes: I've been slowly changing my cooking style from somewhat purist/pretentious to a little more simple. *Gasp*, I know. Great straightforward {a.k.a. uncomplicated} yet creative recipes of all types, neatly organized into different categories, and nicely photogged. Perfect.

Speaking of good eats, yesterday morning I made this:


Even I'm impressed with myself. I made it following this recipe. Seriously. No kneading! It totally fits into my new "simpler is better" philosophy. My old-fashioned grandma could not believe that all you need is 1/4 t. of yeast. For anyone who bakes, you'll know that that is a crazy amount, barely any at all! It's an artisan-style bread, crusty on the outside, slightly chewy yet tender on the inside. You can't really cut it into neat slices because of the open craggy interior. It's more of a tear-it-by-hand type loaf.


I loved it slightly warm, spread with butter. A tiny drizzle of honey would've been the proverbial cherry on top, but alas, I was all out. The second loaf is fermenting as we speak for baking off tomorrow. So super simple & super yummy to boot. Two thumbs up from the kiddos as well!

Tailgating

Well, not really since I a) don't own a truck and b) couldn't watch the Super Bowl since I don't have subscription TV. Does getting updates on The Big Game from the internet count? Here's my one-girl-party meal:

:: Chicken quesadilla made with a whole wheat tortilla & served with salsa & homemade guac ::
Super-Yum!

Got any Super Bowl recipes you'd like to share?

Sour Cream Coffee Cake with Toasted Pecan Filling

The art of creating is a big part of me. It is both energizing & relaxing. The excitement of ideas. The work of my hands. Beholding the crafting of something new. What with all my most-of-the-day-sickness though, the only thing I've been creating is a new life, and well, it doesn't quite have the same effect. All this to say....

....my inner chef was withering.

I would lovingly gaze at cookbooks or my latest issue of Fine Cooking & wonder when I would be able to create in the kitchen again. Nuking a Lean Cuisine doesn't count. So Saturday, while the kids & hubby were all away, I created.


I measured. I sifted. I whisked. I chopped. I picked a somewhat involved recipe and I enjoyed every step. I made sure to relish the quality time with my Kitchenaid Mixer. I smelled everything. I remembered how much I love the smell of cinnamon. Aaaaah......

And after nearly an hour and a half of preparing & baking time, I had this:

Seems like the cake inflated and swallowed up 3/4 of the streusel on top. Either that, or it was baker's error. No. It was probably the first one. It was everything I'd hoped for. A very tender crumb. {I even processed regular sugar to make it super-fine, for the love of all things baked.} Crunch from the streusel, what little survived. Swirls of slightly chocolately, cinnamony, nutty filling. {Toasting the nuts before making the filling really enhanced their nuttiness.} The best part was that it wasn't cloyingly sweet. No toothaches upon first bite.

It was just what my little inner chef needed.

ATTENTION: No calories were transmitted to your body through our computer screens during the reading of this post. Enjoy without guilt!

I *heart* fall

I don't think I could love another season more if I tried. There are just so many things I love about this time of year. Being a warm-blooded girl, the cooler weather just suits me so well! I love the crispness of the days, the warmth of fall baking, harvest spices, snuggling in front of a fire. I love outdoors stuff, like apple orchards, pumpkin patches, the changing colors of autumn's glory. I love fall flavors like pumpkin (yum!) and cranberries. My wedding anniversary is in the fall (coming up on 10 years, ya'll)! And Thanksgiving! Don't even get me started on lovin' Thanksgiving! Some pictures of fall goodness I've been enjoying so far:


These harvest cupcakes were made ala Semi-homemade style. The great thing about cooking so much from scratch is that even when you don't, people still will think it's homemade. (sssh! Don't tell anyone I said that!) The cake is a boxed spice mix & the frosting is a recipe from Magnolia. I think presentation goes a long way in making something go from pretty good to extra special. We eat with our eyes first, then with our mouths!


Caramel Frosting
Makes enough to frost about 18-24 cupcakes
2 sticks butter
2 1/2 cups powdered sugar
3/4 c. brown sugar
1/4 c. milk
1 T. dark corn syrup ~ I didn't have any, but if you do, then go ahead & use it!
1 t. vanilla

Cream the butter for about 2 minutes until light and fluffy. Add the sugars and beat on low for 2 minutes. Add the milk, syrup and vanilla and beat until smooth and creamy, about 3-5 minutes. Use immediately or store covered for up to 2 days.

**I let my frosting sit in the fridge for about 20 minutes before piping, just to let it firm up a bit. Then I refriged the frosted cupcakes, so the tops could firm up before covering them with aluminum foil for transport.**

The original recipe says to make the frosting one day before you need it, so the graininess of the brown sugar improves overnight. I avoided this by slightly heating the milk & brown sugar together til the sugar dissolves, then completely cooling in the fridge before adding to the butter/sugar. It's up to you.

Hope you're enjoying your own fall goodness!

Foodie Books

Without subscription TV, there is plenty of time for other worthwhile pursuits, such as: reading! I have been devouring {pun intended} foodie books lately. First there was French Women Don't Get Fat. I will probably have to devote an entire post to this book, why I love it so much & why I think every woman should read it. It has changed the way I think about food & eating. This is not a diet book or diet plan, but rather a "food relationship" guide/memoire. I would share with hubster some of her food/eating philosophies, at which he would poke fun at me a little for wanting to follow them. Rest assured, I am the one getting the last laugh.

Next came Garlic & Sapphires, the chronicles of Ruth Reichl, the renowned food critic for the New York Times. She used to have to don various disguises to visit restaurants incognito providing for lots of introspection and laughs a plenty. Funny stuff. Restaurant reviews included!

Then there was The Sharper Your Knife, the Less You Cry. Being a self-proclaimed Francophile, I looked forward each night to getting lost in the streets of Paris or the antics of students and Chefs at the Cordon Bleu. Great inspiring personal memoire/cooking school story, reminding me that it's never too late to be what you might have been. I will, no doubt, read this one more than once.

Currently on the nightstand is The Reach of a Chef. It only made sense that I would read it, having already read two of Ruhlman's other books: The Making of a Chef & The Soul of a Chef. I am finding this one to be the hardest to "get into". I don't know if it's foodie book burn-out {as if!} or just that it's a different kind of book. It chronicles his research to find out how Chefs have revolutionized the food industry & how we think about food. I guess I enjoy the more "story"-type of books, so this one may take some getting used to.

I think next on the list is going to be The Man Who Ate Everything. I'll let ya know how it turns out :>)