Music by the fire

Love this photo of Taylor

playing guitar by the fire

on Christmas Eve.

Christmas 2012

Christmas sure came and went fast 

this year. I really only took a few photos.

This one is of our Xmas morning breakfast table,

(which I always set on Christmas eve, and

like every year... I am doing at like 2 am,

while Santa is already sleeping - if you 

know who I mean...)

Could be the reason I look so tired in the

picture below....I'm just saying...

 Aren't they cute....

 helping mom with breakfast.

Menu: (our tradition)

Pan biscuits with real maple syrup,

 crab eggs, fresh pears,

sausage... and a few mimosa's.

 Merry Christmas!

 

Holy Moly....it's almost Christmas!

I can't believe it's already

Dec. 17th.! Christmas is only a

week away. Yikes!!

This month is flying by,

just like the past few have.

Trying to get it together, and

prepare for the holiday.

~

(Picture taken on my birthday,

when Chloe and I decorated

the x-mas tree)

~

Thanksgiving 2012

The Thanksgiving tables are set and

looking beautiful.

The kids table

the big kids table

Grandma Smith's handmade

table runner - so special.

 We moved the sofa's and a big TV

outside so we could relax and enjoy some

football. The weather was perfect.

It was all sooo comfortable.

Darryl found the coffee table at

Goodwill for $20 - score!

Erin & Megan helped peel potatoes

Chloe and Aspen helped make

Grandma's rolls.

(which turned out great - wait till

you see below!)

Mmmmm...

don't those make your

mouth water....?!

The rolls turned out perfect.

Mom would be so proud.

D carved the birds.

We had two - one with butter and herbs,

the other Taylor made Cajun style,
both delish!

Cousins

the kids table, though none of them are

kids anymore - except Logan.

My plate - don't judge....

love all the pretty colors of the wine

bottles and glasses.

me and my buddy

We had a really nice day, not

exactly what everyone had planned

this year....but we sure made

the best of it!

Halloween highlights

Halloween 2012

 I made these cute cupcakes,

covered with chocolate ganache, and

marshmallow ghosts - boooooo!
Recipe from Kin eats

 Ready to carve pumpkins

 

 Ta-da!

 they look extra spooky in black & white

 Is Chloe soo excited about going to FIDM

or what?! 
It's so awesome!! She's awesome!

 The pumpkins and their creators

 The Good Witch and Harry Potter

 sooo cute!

 Okay... a bit creepy, but

sooo funny!

 I ran out of time for my costume,

pulled out an old banana costume.

Stupid, but cracked us up.

It was a fun halloween - despite

my lame costume. Hee hee.



Hello...? Hello...? Is anyone home....?

Where has October gone....?

My favorite month has just flown by

like a witch on her broom.

I have not posted about a single

thing....

Good news is I am ready for

Halloween tonight.

Making a big pot of chili and

some corn bread muffins for

dinner,

pumpkin carving after the kids 

get home from school, followed

by trick or treating.

Later, (if I make it that late....)

Darryl and I plan to watch

"Sixth Sense".

~

Happy

Tricks

or

Treats!

~

Have to go work on my costume...!

mooo ha ha

Soup, there it is

I made this Lentil soup for dinner

last night. Picture and recipe here.

It was super good.

I love making soups, but

have never made Lentil soup before...

I have always been a bit intimidated by

the lentil, but for no good reason.

Will definitely make this one again.

~

Lentil Soup

1 large brown onion, quartered

2 large carrots, peeled and

roughly chopped

1 1/2 tsp. dried oregano leaves

4 cloves garlic, minced

1 1/2 T. olive oil

3 bay leaves

1 1/2 cups dried green lentils

2 (14 oz.) cans diced tomatoes

(I used fire roasted)

3 tsp. sugar

4 cups vegetable stock

(I used chicken stock, because

 that is what I had)

3 cups water

2 T. red wine vinegar

Sea Salt & cracked black pepper

Large handful parsley leaves,

chopped roughly

2/3 cup Greek yogurt

1 cucumber, halved lenghways, seeded

and grated

1 tsp. finely grated lemon rind

~

Directions:

Process onion, carrot, celery, oregano leaves and

3 cloves of garlic in food processor to form a

chunky paste.

Heat oil in saucepan over med-high heat.

Cook vegetable mixture and bay leaves,

stirring occasionally, for 15 min.

Add lentils and stir to coat.

Add tomato, sugar, stock and water.

Bring to a simmer. Reduce heat to med.,

and cook, stirring occasionally for about

45 min., until lentils are firm, but tender.

Cook longer for softer lentils.

Stir in vinegar and season with salt and pepper.

Cook for another 5 mins.

Stir through most of the chopped parsley.

Combine yogurt, cucumber, lemon zest, and

remaining garlic. Season with salt and pepper

to taste.

Ladle soup into bowls. Dollop a generous

spoonful of cucumber, yogurt mixture

on top of soup and sprinkle with a

bit of fresh parsley.

~

Yummaroonie!

Another year...

We celebrated our

22 anniversary last night.

Darryl picked up a bottle of Prosecco,

Santa Margarita... my favorite.

Good job honey!

(Self photo)

Dinner at North Frattoria Italiana.

I had Seared scallops,

(they reminded me of the ones we

served at the Fish Co.)

with creamy corn risotto...

delicious!

Movie night

 Watched this movie last night.

Le Chocolat

Juliette Binoche, Johnny Depp,

and Judi Denche.

I decided to buy the movie

at our local used movie store,

only $4.99

I forgot just how much I

enjoyed this movie.

Makes you want to eat chocolate

for sure... especially love the dinner

party scenes for Armande, and

the river boat party afterwards..
but love the whole movie.

Will watch over and over.

~

Labor Day

We had kind of a quiet

Labor Day.

No BBQ, no big pool party,

we just relaxed.

I did make these

cherry cheesecakes

in a jar.

 Oreo cookie crust - mmmm

 Cherry Cheesecake

12 Oreo cookies, finely crushed

2 T. butter, melted

2 1/2 (8 oz.) pkgs. cream cheese,

softened

1/2 C. sugar

2 t. vanilla

1 T. lemon zest

1/2 C. sour cream

2 eggs

Cherry pie filling

~

Blend Oreo cookies in food processor till

finely ground, add melted butter and mix.

press cookie crumbs into bottom of jars

and set aside.

In mixer, blend cream cheese, sour cream,

and sugar till smooth.

Add vanilla, flour, and lemon zest.

Then eggs - one at

a time.

Pour into jars.

Bake at 325 for about 25 min.,

in a water bath.

Carefully remove from water bath

and cool completely before adding

cherry topping.

Cool for about 2 hours before

serving.

 ~