Trajen has found a new "camera"! He came up to me and told me he wanted to take my picture. Then, he looked through his orange ruler, "click". I wish we had copies of all the pictures he took!
Friday, March 26, 2010
Say CHEESE!
Trajen has found a new "camera"! He came up to me and told me he wanted to take my picture. Then, he looked through his orange ruler, "click". I wish we had copies of all the pictures he took!
Tuesday, March 23, 2010
Addictions
A few weeks ago I found myself craving something crunchy and sweet. Not just any sweet.. a distinct crunchy sweet. For the longest time I couldn't identify what this specific treat may be. THEN... light ascended upon my conscious mind.... POING!!! 'Tis the season for GIRL SCOUT COOKIES! OF COURSE!!! Why did I not think of this before?
Strange... I hadn't thought about the cookies at all since last year... yet I find that I can't survive without them. Those girl scouts must add a time lapsed addictive chemical that makes you crave them every spring. It's a good thing it's yearly, otherwise I'd have to stock up on them! WAIT..... maybe they are reading my blog... I can't give them ideas!
Strange... I hadn't thought about the cookies at all since last year... yet I find that I can't survive without them. Those girl scouts must add a time lapsed addictive chemical that makes you crave them every spring. It's a good thing it's yearly, otherwise I'd have to stock up on them! WAIT..... maybe they are reading my blog... I can't give them ideas!
Monday, March 15, 2010
Nudity - WTH
"Ladies and gentlemen. It is I, Sam the American Eagle. I would just like to say a few words about nudity in the world today. And I, for one, am just APPALLED by it!" (Jim Henson's Muppet's)
Seriously, people!
I do admit - a certain amount of nudity is expected in the ladies locker room at your local gym. I also realize that, unlike some, I tend to be a little shy when it comes to ... exposure.
Having said that, I have to say - PUT SOME FREAKING PANTS ON! A lady at the gym the other day had ABSOLUTELY NOTHING ON below the waist for at least 30 minutes on while she put on her make up! Yep, she had a shirt on, and maybe even shoes.... but nothing else. Why would you do that? Underwear are great, and should be worn!
".. could someone hand me a robe."
Seriously, people!
I do admit - a certain amount of nudity is expected in the ladies locker room at your local gym. I also realize that, unlike some, I tend to be a little shy when it comes to ... exposure.
Having said that, I have to say - PUT SOME FREAKING PANTS ON! A lady at the gym the other day had ABSOLUTELY NOTHING ON below the waist for at least 30 minutes on while she put on her make up! Yep, she had a shirt on, and maybe even shoes.... but nothing else. Why would you do that? Underwear are great, and should be worn!
".. could someone hand me a robe."
Saturday, September 5, 2009
Sunday, November 30, 2008
Sports Fans
So, I have been informed recently that to be a sports fan you must choose one team to follow. You must be loyal to that team regardless of the coach, players, etc. My question is this... why? Players and coaches change every year! You are never really rooting for the same team. Are fans not simply rooting for the name or logo? (Unless that changes too, of course) I realize that I am in the wrong in my thinking, as my questions to certain BYU fans have caused quite a defensive uproar. Not being able to explain this phenomena, these certain fans have indicated that it is "bandwagoning" to look at all teams and choose the best one of each season. They have also been unable to explain this strange mindless following. Some blame it on attendance of a school, or family members being employed by schools. Others come up with strange stories of childhood pencils. It all seems a little strange to me! (hehe)
Sunday, August 31, 2008
Trajen
Trajen LOVES books. He will always bring over a book, hand it to me and jump on my lap. A little while ago Trajen had been to look at Brandon's books. He came back, handed me a book and jumped on my lap. I looked down and saw that it was Lord of the Rings. I had to "read" it to him three times before he was satisfied!
Sunday, July 27, 2008
Recipe Recommendation
Butternut Squash Tortellini with Brown Butter Sauce Recipe courtesy Giada De Laurentiis
See this recipe on air Tuesday Aug. 05 at 4:30 PM ET/PT.
Show: Everyday Italian
Episode: Giada's New York Twist
Squash Tortellini:
1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
1 1/2 teaspoon herbs de Provence
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 large shallots, chopped (about 1/2 cup)
2 garlic cloves, chopped
1 cup whole milk ricotta cheese
4 small amaretti cookies, crushed (about 1/3 cup)
1/4 teaspoon ground nutmeg
1 package small wonton wrappers
Brown Butter Sauce:
3/4 cup butter (1 1/2 sticks)
2 tablespoons torn fresh sage leaves
1/2 cup toasted walnuts, chopped
1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/3 cup grated Parmesan cheese
To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.
To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.)
To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.
See this recipe on air Tuesday Aug. 05 at 4:30 PM ET/PT.
Show: Everyday Italian
Episode: Giada's New York Twist
Squash Tortellini:
1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
1 1/2 teaspoon herbs de Provence
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 large shallots, chopped (about 1/2 cup)
2 garlic cloves, chopped
1 cup whole milk ricotta cheese
4 small amaretti cookies, crushed (about 1/3 cup)
1/4 teaspoon ground nutmeg
1 package small wonton wrappers
Brown Butter Sauce:
3/4 cup butter (1 1/2 sticks)
2 tablespoons torn fresh sage leaves
1/2 cup toasted walnuts, chopped
1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/3 cup grated Parmesan cheese
To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.
To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.)
To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.
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