Do you ever wonder where time goes? I have been so busy the past couple of months that I haven't been able to keep up with my blog. It makes me sad. I have made some great friends through the many blogs I read, contribute to, and lurk. Hopefully in July I will be able to play more. I really miss participating in My Kitchen, My World. I can't wait to start cooking with them again!
Do you ever just feel left out? A few things have happened that I wasn't included in and a few things are going to happen, which I won't be included. You would think by the time you hit 38 things like this wouldn't bother me anymore...but they do. These things have a way of making me feel depressed and blue. Sometimes it is just easier to ignore these disappointments than have to deal with them but I guess life doesn't let you just run away.
Do you ever...
Friday, June 12, 2009
Wednesday, May 27, 2009
Daring Bakers - May ~ Apple Strudel
The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.
I took pictures through the entire process of making it but...when I went to take the memory card out of my camera guess what...NO MEMORY CARD!! I feel like a fool!
Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.
2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.
Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.
It was good but I am not sure I would make strudel again. For me it is one of those pastries that should be left to the professionals! LOL
I took pictures through the entire process of making it but...when I went to take the memory card out of my camera guess what...NO MEMORY CARD!! I feel like a fool!
Apple strudel
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
2 tablespoons (30 ml) golden rum
3 tablespoons (45 ml) raisins
1/4 teaspoon ground cinnamon
1/3 cup plus 1 tablespoon (80 g) sugar
1/2 cup (1 stick / 115 g) unsalted butter, melted, divided
1 1/2 cups (350 ml) fresh bread crumbs
strudel dough (recipe below)
1/2 cup (120 ml, about 60 g) coarsely chopped walnuts
2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)
1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.
2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.
3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.
4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.
5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.
Strudel dough
from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers
1 1/3 cups (200 g) unbleached flour
1/8 teaspoon salt
7 tablespoons (105 ml) water, plus more if needed
2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough
1/2 teaspoon cider vinegar
1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.
Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.
2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.
Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).
3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.
Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.
4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.
It was good but I am not sure I would make strudel again. For me it is one of those pastries that should be left to the professionals! LOL
Saturday, May 2, 2009
Agnes' 4th birthday cake and cupcakes.
This is the cake I made for Agne's 4th birthday. She wanted a Backyardigans- The Tale of a Mighty Knight cake. She had to have a red dragon on it too. Her imaginary friend is a red dragon named Dough Dragon. :) I have more photos of all the figures. If anyone wants to see them let me know and I can post them too. :)
She took the cupcakes to school to share with all her friends. I airbrushed them with purple and sprinkled them with edible glitter.
She took the cupcakes to school to share with all her friends. I airbrushed them with purple and sprinkled them with edible glitter.
Sunday, April 26, 2009
Daring Bakers - April ~ Abbey's Infamous Cheesecake
The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.
This is the most perfect cheesecake recipe. Ever. It is so easy to make and it turns out every time. I had to make two different versions because Miss Agnes decided to take a bite out of the first cheesecake. And by bite I mean she leaned over and took a giant bite out of it without a fork! Ah, kids. ☺
The great thing about this recipe is you can do so many different things with it.
The first cheesecake was a lavender blueberry cheesecake. I first warmed the cream and steeped 3 tablespoons of lavender for about 20 minutes. Strained the flowers out and used the cream as recipe calls for. I served it with a fresh blueberry champagne sauce. YUM!
My second cake was my version of a Reese's peanut butter cup. I added about 3/4 cup Reese's Peanut Butter Sauce in to the batter. After I poured it on the crust I dropped about another 1/2 cup of the Peanut Butter Sauce on top and swirled it through. After the cake was completely cooled I removed it from the pan and poured a milk chocolate ganache on top. I let the cheesecake cool overnight in the fridge. Before I served it I piped more Peanut Butter Sauce on top.
I love how it looks like a giant Reese's Peanut Butter cup!
Heaven on a plate!
Abbey's Infamous Cheesecake:
crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract
cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake
DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.
I will never use a springform pan for cheesecake again. I used my springform for the first cake I made and my crust was soggy. I decided to try the foil pan and it worked perfectly. My cheesecake had a perfect crunch to it.
Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!
This recipe is a definite keeper. I can see myself making loads of cheesecake in the future. There are so many flavors I want to try. I think the next one I make will be in June when the Shuksan strawberries are in season. Oh, I am drooling just thinking about it.
OH! Here is a picture of Miss Agnes' work on my first cheesecake!
This is the most perfect cheesecake recipe. Ever. It is so easy to make and it turns out every time. I had to make two different versions because Miss Agnes decided to take a bite out of the first cheesecake. And by bite I mean she leaned over and took a giant bite out of it without a fork! Ah, kids. ☺
The great thing about this recipe is you can do so many different things with it.
The first cheesecake was a lavender blueberry cheesecake. I first warmed the cream and steeped 3 tablespoons of lavender for about 20 minutes. Strained the flowers out and used the cream as recipe calls for. I served it with a fresh blueberry champagne sauce. YUM!
My second cake was my version of a Reese's peanut butter cup. I added about 3/4 cup Reese's Peanut Butter Sauce in to the batter. After I poured it on the crust I dropped about another 1/2 cup of the Peanut Butter Sauce on top and swirled it through. After the cake was completely cooled I removed it from the pan and poured a milk chocolate ganache on top. I let the cheesecake cool overnight in the fridge. Before I served it I piped more Peanut Butter Sauce on top.
I love how it looks like a giant Reese's Peanut Butter cup!
Heaven on a plate!Abbey's Infamous Cheesecake:
crust:
2 cups / 180 g graham cracker crumbs
1 stick / 4 oz butter, melted
2 tbsp. / 24 g sugar
1 tsp. vanilla extract
cheesecake:
3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1 cup / 210 g sugar
3 large eggs
1 cup / 8 oz heavy cream
1 tbsp. lemon juice
1 tbsp. vanilla extract (or the innards of a vanilla bean)
1 tbsp liqueur, optional, but choose what will work well with your cheesecake
DIRECTIONS:
1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.
4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 to 55 minutes, until it is almost done - this can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil "casserole" shaped pans from the grocery store. They're 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.
I will never use a springform pan for cheesecake again. I used my springform for the first cake I made and my crust was soggy. I decided to try the foil pan and it worked perfectly. My cheesecake had a perfect crunch to it.
Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!
This recipe is a definite keeper. I can see myself making loads of cheesecake in the future. There are so many flavors I want to try. I think the next one I make will be in June when the Shuksan strawberries are in season. Oh, I am drooling just thinking about it.
OH! Here is a picture of Miss Agnes' work on my first cheesecake!
Friday, April 24, 2009
Four Years Ago Today
The most perfect little girl was born. I can't believe it has been four years since Agnes arrived in my life. It has been the best four years of my entire life. She is the most amazing, smart, funny, sympathetic, beautiful, loving, and wonderful little girl in the world. I am honored to be her mommy.
Every year I repost my birth story. I have a friend who doesn't understand birth stories but she will in October when she has her first baby. She will love her story and it will bring her so much joy when she thinks of it. I love my birth story. It is my story. It is Sean's story. And, most importantly it is Agnes' story.
This was first posted on April 28, 2005 at 9:38 p.m. She was 4 days old.
______________________________________________________________________________________
Hi everyone,
Wow, I never knew how in love I could be with someone. Miss Agnes is the most wonderful gorgeous little girl I have ever been around.
Okay, on with the birth story. It is a long one. Friday we went for our OB appt. and they did an ultrasound. My amniotic fluid was low so the OB said “You are going to be induced today!” We headed over to Labor & Delivery and we were EXCITED! We got into our room and they gave me something called Mizo (?) to get my cervix softened. By Saturday morning I was still at 2 cm. I was a bit bummed, so they gave me Pitocin and said I would have the baby that afternoon. I called Laura (my birth assistant) and she came down to the hospital to help Sean with the hypnobirthing affirmations and massage. Well, about 3 hours later they had the Pitocin so high, the nurses and doctors were a little freaked out that my surges weren’t killing me. So, I was having loads of contractions but I just wouldn’t dilate. That night they gave me Progesteglandin (SP, excuse my spelling of this stuff my mind is mush LOL) to get my cervix going. They checked Sunday morning I was still only 2 cm. At this point I was so tired I was convinced I was never even pregnant. The doctor on call gave me 3 options at this point. 1. Go home (don’t think so), 2. Have a C-section, or 3. Break my waters. I opted for number 2 because I was extremely exhausted and just wanted my baby out, but then the doctor said they don’t really like to perform them unless they are absolutely necessary. Fine, but why did they offer it? The broke my water and hooked me up to Pitocin and away we went. In 3 hours I was 6 1/2 cm dilated and we were excited! It was at about this time I decided to have an epidural. The hypnobirthing completely worked, I was not in any pain. The reason I took one is because my body was tired and not really responding what I was telling it, I don’t know if that makes any sense at all. Got the epidural and 3 hours later I was at 9 1/2 cm!! Woo-hoo!! Our families came flying down to the hospital, nurses and family members were taking bets on when she would come out, and all was good. It was around this time the epidural ran out Sean and Laura worked with me and we continued with massage, music, and hypnobirthing affirmations. It was absolutely amazing how well it worked. I was completely relaxed and ready to accept whatever turn my birthing took. However, I was not expecting what happened. I was stuck at 9 1/2 cm for 3-4 hours. The doctors told me I had to have a c-section (hmmm, wouldn’t this had been easier 9 hours earlier??). Anyhoo, they wheel me into the OR and my only request was everyone be laughing when we brought into the world. I have always thought it would be the best way to be born. At 8:30 p.m. they pulled her out, we were all laughing, and she was just PERFECT! Then all hell started. My anesthesia wore off. I could feel the doctors moving my insides, pulling things, and I could tell them how many hands were in my stomach. At one point I just lost it and started screaming bloody murder. It took them 10 minutes to call the anesthesiology back into the OR so he could help me. He finally got back and knocked me out completely. It was the scariest thing that has ever happened to me or Sean. Surgery without anesthesia! Can you even believe it? There is much more to the story like hospital admin. people trying to find out what Sean and I are going to do about it. We haven’t really made up our minds but we think they should have to pay for therapy to get over the trauma and of course a million dollars wouldn’t hurt either. We are so pissed off about the whole thing. Although, it was horrifying, scary, at least two things happened on my birth plan; Agnes came into the world with laughter and she came into to the world to me and Sean.
We love her so very much. I can’t even imagine life without her. Our life before her has faded and she is everything to us.
___________________________________________________________________________
The last line explains how we still feel about her. Happy Birthday Bug. May the next year bring you much joy and happiness.
I love you,
Mommy
Every year I repost my birth story. I have a friend who doesn't understand birth stories but she will in October when she has her first baby. She will love her story and it will bring her so much joy when she thinks of it. I love my birth story. It is my story. It is Sean's story. And, most importantly it is Agnes' story.
This was first posted on April 28, 2005 at 9:38 p.m. She was 4 days old.
______________________________________________________________________________________
Hi everyone,
Wow, I never knew how in love I could be with someone. Miss Agnes is the most wonderful gorgeous little girl I have ever been around.
Okay, on with the birth story. It is a long one. Friday we went for our OB appt. and they did an ultrasound. My amniotic fluid was low so the OB said “You are going to be induced today!” We headed over to Labor & Delivery and we were EXCITED! We got into our room and they gave me something called Mizo (?) to get my cervix softened. By Saturday morning I was still at 2 cm. I was a bit bummed, so they gave me Pitocin and said I would have the baby that afternoon. I called Laura (my birth assistant) and she came down to the hospital to help Sean with the hypnobirthing affirmations and massage. Well, about 3 hours later they had the Pitocin so high, the nurses and doctors were a little freaked out that my surges weren’t killing me. So, I was having loads of contractions but I just wouldn’t dilate. That night they gave me Progesteglandin (SP, excuse my spelling of this stuff my mind is mush LOL) to get my cervix going. They checked Sunday morning I was still only 2 cm. At this point I was so tired I was convinced I was never even pregnant. The doctor on call gave me 3 options at this point. 1. Go home (don’t think so), 2. Have a C-section, or 3. Break my waters. I opted for number 2 because I was extremely exhausted and just wanted my baby out, but then the doctor said they don’t really like to perform them unless they are absolutely necessary. Fine, but why did they offer it? The broke my water and hooked me up to Pitocin and away we went. In 3 hours I was 6 1/2 cm dilated and we were excited! It was at about this time I decided to have an epidural. The hypnobirthing completely worked, I was not in any pain. The reason I took one is because my body was tired and not really responding what I was telling it, I don’t know if that makes any sense at all. Got the epidural and 3 hours later I was at 9 1/2 cm!! Woo-hoo!! Our families came flying down to the hospital, nurses and family members were taking bets on when she would come out, and all was good. It was around this time the epidural ran out Sean and Laura worked with me and we continued with massage, music, and hypnobirthing affirmations. It was absolutely amazing how well it worked. I was completely relaxed and ready to accept whatever turn my birthing took. However, I was not expecting what happened. I was stuck at 9 1/2 cm for 3-4 hours. The doctors told me I had to have a c-section (hmmm, wouldn’t this had been easier 9 hours earlier??). Anyhoo, they wheel me into the OR and my only request was everyone be laughing when we brought into the world. I have always thought it would be the best way to be born. At 8:30 p.m. they pulled her out, we were all laughing, and she was just PERFECT! Then all hell started. My anesthesia wore off. I could feel the doctors moving my insides, pulling things, and I could tell them how many hands were in my stomach. At one point I just lost it and started screaming bloody murder. It took them 10 minutes to call the anesthesiology back into the OR so he could help me. He finally got back and knocked me out completely. It was the scariest thing that has ever happened to me or Sean. Surgery without anesthesia! Can you even believe it? There is much more to the story like hospital admin. people trying to find out what Sean and I are going to do about it. We haven’t really made up our minds but we think they should have to pay for therapy to get over the trauma and of course a million dollars wouldn’t hurt either. We are so pissed off about the whole thing. Although, it was horrifying, scary, at least two things happened on my birth plan; Agnes came into the world with laughter and she came into to the world to me and Sean.
We love her so very much. I can’t even imagine life without her. Our life before her has faded and she is everything to us.
___________________________________________________________________________
The last line explains how we still feel about her. Happy Birthday Bug. May the next year bring you much joy and happiness.
I love you,
Mommy
Friday, April 17, 2009
Super yummy, Super, easy, Super soup
I made this for dinner last night and we ate it for leftovers tonight. It is really, really good. Sean is not a big fan of soup and he had two big bowls last night. This is a definite keeper.
Meatball Minestrone ~
1 cup chopped onion
2 teaspoons minced garlic
1 tablespoon olive oil
1 (15 oz) can cannellini beans**, undrained
1 (32 oz) container of chicken or vegetable broth (I used chicken)
1 (1.4 oz) package of dry vegetable soup mix (Knorr makes a good one)**
1 (16 oz) package of frozen meatballs (I used Trader Joes mini-meatballs)
2 (14.5 oz) cans of Italian diced tomatoes**, undrained
1/2 teaspoon crushed red pepper - optional
1 cup ditalini pasta**, uncooked
1 (10 oz) package of fresh baby spinach
1. In a large pot over medium heat, cook onion and garlic in olive oil until they are tender. About 5 minutes
2. Stir in the beans and chicken broth, bring to a boil.
3. Stir in vegetable soup mix until dissolved. Add meatballs, tomatoes, and red pepper (if using), and return to a boil.
4. Add ditalini and cook, stirring often for 15 minutes until ditalini are tender. If the soup seems too thick add water until it is to the consistency you like.
5. Add the spinach and stir until it is wilted, about minute.
If there are any leftovers, you may wish to enjoy the thickened results as a stew, or reconstitute the soup with addition broth or water (that is what I used) to your desired consistency. We even had leftovers from tonight so I put it in a ziplock and put it in the freezer.
**Cannelli beans are white kidney beans.
**I am fortunate to have a grocery store that sells a lot of bulk food. I used their dry veggie soup mix but the Knorr one would work just as well.
**Ditalini pasta are little short tubes. If you google the image to see a pic. You could also use elbow macaroni.
Meatball Minestrone ~
1 cup chopped onion
2 teaspoons minced garlic
1 tablespoon olive oil
1 (15 oz) can cannellini beans**, undrained
1 (32 oz) container of chicken or vegetable broth (I used chicken)
1 (1.4 oz) package of dry vegetable soup mix (Knorr makes a good one)**
1 (16 oz) package of frozen meatballs (I used Trader Joes mini-meatballs)
2 (14.5 oz) cans of Italian diced tomatoes**, undrained
1/2 teaspoon crushed red pepper - optional
1 cup ditalini pasta**, uncooked
1 (10 oz) package of fresh baby spinach
1. In a large pot over medium heat, cook onion and garlic in olive oil until they are tender. About 5 minutes
2. Stir in the beans and chicken broth, bring to a boil.
3. Stir in vegetable soup mix until dissolved. Add meatballs, tomatoes, and red pepper (if using), and return to a boil.
4. Add ditalini and cook, stirring often for 15 minutes until ditalini are tender. If the soup seems too thick add water until it is to the consistency you like.
5. Add the spinach and stir until it is wilted, about minute.
If there are any leftovers, you may wish to enjoy the thickened results as a stew, or reconstitute the soup with addition broth or water (that is what I used) to your desired consistency. We even had leftovers from tonight so I put it in a ziplock and put it in the freezer.
**Cannelli beans are white kidney beans.
**I am fortunate to have a grocery store that sells a lot of bulk food. I used their dry veggie soup mix but the Knorr one would work just as well.
**Ditalini pasta are little short tubes. If you google the image to see a pic. You could also use elbow macaroni.
Wednesday, April 1, 2009
April Fool's!
Agnes wanted to fool her daddy today so we made meaty cupcakes. We had so much fun piping the mashed potatoes on like icing. Little did Sean know that when he bit into them they were meat-loaf iced with mashed potatoes! Agnes could barely stop laughing to ask him "How are your cupcakes? They aren't cupcakes! They're meat!!" She is just so awesome!
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