Monday, November 10, 2008

Alive and....

Well, but still feeling a little, stalled for lack of a better word. Spotted this earlier on Posie Gets Cozy and thought it might give me a little kick. I guess we'll see. On top of feeling a little lacking in motivation, now the computer mouse is being a total pain. It reads every click as multiples. It's making me crazier than usual.

Where is your mobile phone? Kitchen table.
Where is your significant other? Don't have one.
Your hair colour? Nutrisse #70.
Your mother? Under-appreciated.
Your father? Missed.
Your favourite thing? Conversing.
Your dream last night? Forgotten.
Your dream goal? Bake Shop owner.
The room you're in? Badly in need.
Your hobby? Just one?
Your fear? Hurt.
Where do you want to be in 6 years? Happy.
Where were you last night? Home.
What you're not? Motivated.
One of your wish-list items? Fireplace.
Where you grew up? Loved.
The last thing you did? Cook.
What are you wearing? Sweatshirt & cords.
Your TV? Overused.
Your pets? Demanding.
Your computer? Awesome, with a pain of a mouse.
Your mood? Testy.
Missing someone? Always.
Your car? Non-existent.
Something you're not wearing? Uhh...
Favourite shop? Pier1.
Your summer? Too short.
Love someone? Frighteningly
Your favourite colour? Crimson
When is the last time you laughed? Last night.
When is the last time you cried? Yesterday.


Give it a try, pass it along, have fun.

Monday, November 3, 2008

Late Supper Suppa

Not sure where I have been as of late, my motivation tank seems to be running on empty.

I'm a little woefully behind with this, but better late than never.

Suppa Club Part 2

The recipe selected for the second Suppa Club meal was a Bavarian Sausage Hot Pot It seems to have been a big hit. I personally didn't make any changes, just the addition of a few whole garlic cloves and we all loved it so much that I have actually made it twice. It has my two favourite qualities in a recipe, ridiculously easy and megga delicious. I know it will become a well loved and much used member of my recipe collection.


Sorry about the pic, yummy as this meal was, I found it difficult to get a pic that actually did it justice.

Please check out how the other members of the Suppa Club felt about it. Siri, Ingrid, Kirsten, Nicole and Molly.

The next recipe on the list is Pork Roast with Three Mushroom Ragout. It looks to have the potential to be seriously yummy. I just hope that I don't take forever to make it.

Monday, September 29, 2008

Alive and Well...

I can't believe how quickly September is flying by. Anyhoo, enough with my life on fast forward. I do plan on being more diligent in my postings in the future. I had thought about again participating in NaBloPoMo, but I was really keen on the theme for October. Although I really do like October in general. The trees get all gussied up in their fall colours, there is Thanksgiving for us Canadians, and of course, there is Hallowe'en my favourite of holidays. I will admit though, it doesn't seem to be quite as much fun now that the kidlets are getting older.

On to what is new and exciting. I have joined an online Supper Club, and if all of the recipes turn out as fab as the first, this is a club that is going to a joy to participate in. The particular Supper Club is the brain child of Molly over at Batter Splattered. How it works, someone chooses a recipe and we all, within the same week, make up the recipe. Adaptations are allowed and then by Monday(at least I think that's it) we post with our results, thoughts and hopefully yummy looking pics to drool over. Considering that I am still pretty new to the whole food photography thing, my may not always be drool-worthy, but practice and all that.

This week's recipe was Cheese and Potato Soup, from Epicurious. I made mine up Thursday, but am just posting now as I spent most of the weekend helping a friend prepare to move. Back to the soup. It was delicious with a capital 'D'. Everyone absolutely loved it.

As usual, I did make a couple several of changes. I nixed the celery, as I am not a fan of celery strings, and instead added about a half a teaspoon of celery seed with the other seasonings. I used a bouillon cube, I know, I know, but I didn't have any chicken broth kicking around. I bumped up the cheese factor by using a combination old cheddar, mozzarella and smoked cheddar. I also added more ham, about a half a cup of niblet corn, a few dashes of Cayenne instead of the Tabasco and a sprig of fresh Rosemary for luck. The corn was a last minute thing that I decided on to replace the celery. Oh, I almost forgot, I saut├Ęd the ham with the onions, carrots, garlic(2 cloves, diced,which I apparently also forgot to mention) and seasonings. I wanted to give the ham a little additional flavour.




Overall thoughts, the soup was amazing, and I would even like to try it with more broth and no dairy. For those wondering why, here's a shot of the soup pre-dairy. It even tasted great at this stage.



If you're interested in a few more takes on the soup, have a peek at the other Supper Club member's blogs. Siri, Ingrid, Kirstin, Nicole, Amanda and of course, Molly.

Sunday, September 7, 2008

Trapped in Allergy Hell

First off, where the heck have the last two weeks gone? One minute the kids are gearing up for back to school, then all of a sudden POOF! We're heading into the second week of school. It's crazy I tell ya, crazy.

I had plans for today, there was to be the baking of bread of some sort, knitting and maybe some movie watching. Instead there is tissue, sneezing and snuffles. Apparently my seasonal allergies have arrived. Yay! So there will most likely be no bread baking, probably no knitting and maybe even no movie watching. The whole snuffle-nosed-head-in -a-fish-bowl thing is not exactly conducive to the enjoyment of anything.

Saturday, August 23, 2008

Back to School Madness

The last couple of weeks have been busy with all the usual back to school preparations for the kidlets. It always seems like you have tonnes of time and then all of a sudden, back to school is ten days away.

Things have been so busy, I actually forgot my own one year blog anniversary. Happy Anniversary Moonlit Knit!

This year, when shopping for school supplies, Tall Child was unable to find binders that suited her tastes, so after I suggested to her that we sew her some binder covers, a trip to the fabric store was in order. Here are her choices. The one on the top is a purple satin argyle sprinkled with stars. The two on the bottom are fuzzy flannels, perfect as pillows for those boring lectures.



Of course she wasn't the only one who did a little shopping. There were a few fabrics calling to me, okay, more than a few but I restrained myself. My fabrics are destined to be aprons.


The orange and black one on the end is actually a ghost camouflage, how fun is that.

Friday, August 8, 2008

Delicious Thievery

Ever since Foodie Girl posted her stuffed mushroom recipe I have been dying to try them. Bought the mushrooms and the cream cheese, since I already had the other ingredients I figured it was a go. Not so, I am such a procrastinator I hadn't gotten around to them yet and was afraid that they would soon fall the way of the Monkey Bread that never seems to get made.

Tonight, I decided to steal her recipe and as I always do, I doctored those babies up a little. Being that I am not one of those people with super-human self control, who choose not to eat bacon, I added some crisp, crumbled, food of the gods bacon to the stuffing mixture. Then, since there was already a part of one in the fridge, I added some finely chopped, red pepper. Since I had no onion powder, I switched in some finely chopped, green onions. Finally, because I had a recently discovered recipe contest on my mind I topped the little, filled mushroom caps with some grated, double smoked, cheddar. They were incredible, they taste even better than they look.



Kelly's Magical Stuffed Mushrooms, the Moonlit Knit Way

20 whole fresh button mushrooms(I bought 24, but 4 vanished)
1-2 tablespoons finely diced sweet red pepper
3 slices bacon, fried, cooled & crumbled
1 teaspoon bacon drippings
2 teaspoons vegetable oil
1 tablespoon minced garlic
6 oz cream cheese, softened(I could have probably gotten away with 4)
1/4 cup grated Parmesan cheese(I used 1/2 Parmesan, 1/2 Romano)
1/4 teaspoon ground black pepper
2 green onions, finely chopped
1/4 teaspoon ground cayenne pepper
1/4 cup grated smoked cheddar

Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil & bacon drippings in a skillet over medium heat. Add garlic, chopped mushroom stems and sweet red pepper to the skillet and fry until moisture has disappeared. Set aside to cool.

Stir in cream cheese, Parmesan(and Romano) cheese, green onions and spices with fried mushroom, pepper and bacon mixture. Combine well. Fill mushroom caps generously, using small spoon or butter knife. Arrange the mushroom caps on cookie sheet and top with grated cheddar.

Bake for 12-18 minutes or until the mushrooms are piping hot and liquid starts to form under caps.

If you're like me and forget to add the cayenne, you can sprinkle it on the mushrooms just before slipping them into the oven, or while they're in the oven, if you're a lot like me.

Tuesday, August 5, 2008

Growing Up is Hard...

On a parent. Tall Child turned the big One-Six today. I can say, it certainly doesn't seem like it's been sixteen years. Happy Birthday honey! I'm so proud of the woman you are growing up to be.

She had a B-day bash with her friends on the weekend, so this evening was just a quiet dinner for her, Megz and myself. T.C chose the menu, it consisted of lemon oregano chicken breasts, steamed baby carrots and rice.

T.C's B-Day Dinner


For dessert, there were peanut butter swirl brownies. As we didn't have enough baker's chocolate squares, I used the Fry's cocoa recipe and topped them with the p.b. & chocolate mixture. I did cheat and melt the butter in the microwave as opposed to on the stove top.

Brownie Batter