Hello and a recipe

Hello!  It's been awhile again!!  Sooo much going on, not enough time to tell about it!!  So, let's see, back in January we welcomed Riana into our home for 10 extremely short days!  Almost immediately after she arrived we took off for her requested weekend in Canada.  I took my parents to the airport on Friday morning (they were off to help Justin and his family and we took care of Pixie), and that afternoon we took off for Vancouver, B.C.  EVERY meal up there we made sure we partook of poutine, as seen in this picture.  Ok, so not breakfasts, but the rest!

Sadly, Riana's time here was far too short and we had to say good-bye.  Thankfully, it is only temporary because she and her family are returning this coming winter, and Kent and I may just happen to Australia in summer 2014!!!  Tiana should already be there if her plans go through the way she's hoping they do!  

Other than having Riana with us, life has pretty much been the same as it has been now for the last couple of years.  I do my school stuff, Tiana does her's and Kent's along for the ride.  Speaking of rides, Tiana's learning to drive, so that's Kent's other job -- taking her out for practice time!  I'm trying to find time to do some walking with a few classmates, too, so that has been good.  I'm thinking today may be a bust, though!  Bummer because I need it!  I'll see what learning I get done soon!

So, tonight, although we won't really be eating together, I'm going to make these Sauerbraten Klopse.  They're one of Tiana's favorites, so I'll share them, and she'll know where to find the recipe if she craves them Down Under. I'll be serving these with Spätzle and a salad.

SAUERBRATEN KLOPSE

1 lb. ground beef

1/4 c. milk

1/4 c. dry bread crumbs

1/8 tsp. ground cloves

1/8 tsp. ground allspice

1/2 tsp. salt

pepper to taste

2 Tbs. oil

1 c. water

1/2 c. vinegar

3/4 tsp ground ginger

1 bay leaf

4 Tbs. brown sugar

2 tsp. flour

2 Tbs. water

Mix beef, milk, crumbs, cloves, allspice, salt and pepper.  Form into meatballs.  Brown meatballs in hot oil.  Drain off fat.  Add 1 c. water, vinegar, ginger, bay leaf, and brown sugar.  Cover and simmer 1/2 hour.  Skim off fat.  Remove meatballs and keep them warm.  Mix flour and water.  Slowly stir into the pan juices to make gravy.  Pour gravy over meatballs.  Serve with Spätzle.

Have a good day!

New Year's Eve!

Here we are at the end of another year!!  Not much has happened in our lives, but we'll try to catch up a bit here anyway!  School finished up with lots of homework due right at the end.  Of course!  And there was lots to go over for the final, too.  During that time we decided to get Christmas Dinner planned which was to be French cuisine this year.  In order to do it up right, my French co-chef needed his hat and apron to be appropriate.  I think he looked dashing, don't you?!

And these are some of the awesome braised onions he created for our Beouf Bourgninon.

The table was set with a Parisian theme - menu included!

We had not one but two desserts.  The first was a bûche de Noël ...

...and the second was cremé bruleé.  That was really fun to watch when Kent burnt the tops of the cremé!

After a satisfying meal we played B-I-N-G-O and Catchphrase and had an enjoyable day into the late evening!  It was so nice to have this group with us!

That did require that we head out of town for some rest and relaxation, though, so on the Sunday after Christmas we went up to Bellingham and checked out that area, including the little Dutch village of Lynden and up into Canada!  The funny story with that was that at the border the US patrol asked us if we bought anything other than the Tim Horton's donuts that he saw on my lap.  We told him, that Yes! we bought potato chips, too.  He said, "Ketchup?"  But of course!!  Only in Canada (at least on the West Coast) are Old Dutch Ketchup Potato Chips available!  Only the best chips out there!
Now, we're on to a New Year, new opportunities and new paths in life (we hope!)  2013 should bring us (God-willing) 2 graduations, an au-pair and a nursing student.

HAPPY 2013!!!!

 

Sunday Dinner

Today I made a standard pot roast that ended up being anything but standard!!  I started off with The Pioneer Woman's recipe.  And, in my humble opinion, took it to heights sublime!  She suggested using simply onions and carrots.  As far as I'm concerned, that's just not enough!  I added parsnips, celery, whole garlic cloves and potatoes.  As she suggested, I browned the onions, carrots, and my added parsnips and celery as well.  After searing the beef I deglazed the pan with a bit of red wine.  I put the meat in the pot, poured in the broth I made (boxed onion soup mix!) and added all of the veggies to the pot.  I had to cook it over low for a bit on the stove because I had my breakfast meats still in the oven at a much higher than 275º temperature.  After the oven cooled, I put the Dutch oven in the oven and let it do it's thing during Meeting.  The most delicious meal I've made in a long time!  I could have used more garlic.  Those things are like CANDY when they cook that long.  The only thing is the veggies were very soft, but VERY tasty, infused with marvelous flavors!

A new recipe!

So, it's been awhile since I've posted anything, but I found this recipe while I was cleaning up the kitchen and I want to make sure I have it to make it again someday!  I made these to go with the BBQ ribs we had for our anniversary dinner (20 years!).  They were quite tasty.  The only thing I will do different is leave the seeds in next time!

Cheddar and Jalapeño Biscuits
1-1/3 c. (175g) flour
1/4 c. (45g) polenta or fine milled corn meal
3 Tbs. (45g) sugar
2 tsp. baking powder
1/2 tsp. salt
pinch cayenne pepper
6 oz. (1-1/2 c. packed, 170g) shredded sharp cheddar cheese, divided (1-1/4 c. and 1/4 c.)
2 Tbs. diced fresh jalapeños (more or less to taste)
3/4 c. + 2 Tbs. heavy whipping cream (200 mL), plus extra for brushing

Preheat oven to 425º (220º C).  In a large bowl, whisk together the flour, polenta, salt, sugar, cayenne, and baking powder.  Stir in 1-1/4 c. of the cheese and the diced jalapeños.
Make a well in the center of the flour mixture.  Pour the cream into the center of the well and use your (clean!) hands to gently bring together the ingredients.  If you need to add a bit more cream, then do so in a tiny trickle at a time.  You just want everything to get wet enough so that the dough will be sticky and clumpy.
Turn the dough out onto a lightly floured surface.  Knead the dough just a few times - maybe only 3 or 4 pushes.
Form the dough into a disc about 3/4" to 1" thick.  Use a biscuit cutter, or small juice glass to cut round biscuit shapes out of the disc.  Combine the leftover dough and keep forming small round biscuit shaped until the dough is used up.
Place on a Silpat- or parchment-lined baking sheet, with at least an inch or two between the biscuits.  Brush the tops with a little more cream.  Top with a sprinkle of the remaining cheese.  Bake for 11-12 minutes or until golden brown and the cheese is melted.

Makes 10-12 biscuits
from Simply Recipes

Wedding-like photos

My co-worker was married while I was off gallivanting around in Pennsylvania.  Her photographer didn't get any ring photos and was now too sick to finish the job. I told her I could do it if she'd like.   I did play around with a bit of enhancements, but these are what I came up with.  I kind of like them!

A Day At The Fair

Last Saturday we ended up having a beautiful day at the Puyallup Fair.  There'd been a threat of rain, but it turned out to be just gorgeous!  Here's a few pictures taken on my cell phone.

View of the Midway from our lunch spot

That cart is a Fire Truck!

The Watusi -- this guy is only 1, but his horns will GROW! See next photo.

This Watsui is a bit older and it seems he can't hold his head up!

Yes, that is a look of disgust about Dad's hat!

Senior Year

Well, Senior Year is here!  Seems like just yesterday we brought a beautiful baby home from the hospital and soon she's going to sprout wings and fly!  And that first day of Preschool?  That was only late in yesterday's evening and now...  Tiana and I had fun looking through lots of photos yesterday in the hunt for the pieces of this collage.  I can hardly wait to get the print I have on order at Costco!