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Nothing

2009-05-08T12:31:00.002-04:00

I really have nothing new to say. It's Friday afternoon and I'm bored. No houses to go look at. The house is clean. No yard work to do. Yowsers. When did I get so ahead? It's a little scary.

Bought a new Blackberry case. It's fun - see?

KISS

2009-04-20T10:42:00.000-04:00

Vote! I wanna see KISS!!

Seriously.

A little bit scary, a little bit cute.

2009-04-19T22:49:00.012-04:00

J's cousin's 80's themed Stag and Doe. Yeah I'm hot. Note the elegantly teased bangs, and the matching lipstick and one piece rayon jumpsuit. Oh yeah.

So this is what I've been doing when I'm not totally Rocking Out Pat Benetar Style..... Easter chicks and eggs, inspired by Bakerella.

Quite possibly the cutest things I've ever made.

"we are young... heartache to heartache...."

Watch this!

2009-04-16T23:26:00.002-04:00

Susan Boyle

I think my favorite part is when Simon smiles and sighs with pleasure. What an incredible joy to watch this video.

Dear Reader,

2009-04-16T10:56:00.004-04:00

(and you too Annie)

I know there have been no updates in, well.... a LONG time. But with the demands of work, spousal family gatherings (15 adults, 2 babies, 3 dogs, 5 cats and a partridge in a pear tree. No kidding, there really was one there!) and being sick, the blogging has taken a major backseat.

But never fear! This weekend there are hours upon hours in which to blog and share.

I promise.

cupcakes.....yes, I made them

2009-03-26T17:11:00.002-04:00

once upon a time...

2009-03-26T12:19:00.005-04:00

I used to bake cupcakes for people. I had a nice little business going. Then it stopped when the city changed food production bylaws. So now it's all just a fond memory. I still bake for people, but only the ones I really really like.

Here's my favorite vanilla cupcake recipe, courtesy of Billy Reece from Billy's Bakery in NYC.

INGREDIENTS

Makes about 30 cupcakes.

1 3/4 cups cake flour, not self-rising
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract (Use good quality organic vanilla if you can find it... it makes a huge difference in flavour)

DIRECTIONS

Preheat oven to 325 degrees. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.

Icing - I prefer the vanilla / vanilla combo. If you like, substitute one half cup of Dutch cocoa powder for the icing sugar in the following recipe.

INGREDIENTS

Makes enough for 30 cupcakes .

1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

DIRECTIONS

In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.

We love short shorts....

2009-03-26T11:44:00.002-04:00

Thank you Kim Kardashian. Never thought I'd be sayin' that! This is what we should show to all 12-18 year old girls who are obsessed with their bodies. That celebrities are not perfect, and Photoshop is magic.

A couple of things....

2009-03-25T15:08:00.004-04:00

First off, J and I went to see our mortgage broker this morning! I was really nervous, but he made us feel comfortable and seems really optimistic! So stay tuned for house hunting updates.

Secondly, I'm going to let you in on a little secret. I have a MAJOR crush on someone, and it's not J. It's ok though, he knows about it, and grudgingly puts up with it. Don't you want to know who it is? That gorgeous piece of work up there is Warren Fletcher. If you're a nerd like me and watch History Channel obsessively, you'll know Warren as one of the divers on The Sea Hunters.

I heart him. *sigh*

Giggle

2009-03-23T19:45:00.000-04:00

Check this out... daily funny

Yeah, so what?

2009-03-22T15:15:00.003-04:00

I've been thinking lately about all this free time I have on my hands... and all of the nothing I do with it. When I lived in New Brunswick (more on this later when I feel like reminiscing) I was a freaking machine! I cooked, I baked, I organized, I socialized, I crafted, I did it all that was found in the pages of Martha Stewart Living. Now not so much. And unfortunately, I blame it on my job. As much as I like it, it's got some drawbacks. For those of you that don't know, I manage at a very popular restaurant downtown. Being one of 3 full time managers, and having a restaurant that's open 7 days a week - I get some crazy work weeks. Some days I open the restaurant (usually 9:30 am until 5:30 pm). Some days I close (3:45 pm to whenever all the folks leave... sometimes midnight, sometimes I don't walk in the door until 1:30 - and I live just down the street). And yet other days, I'm the mid shift. This shift, while the most productive to do my scheduling, etc., is the longest - noon until we slow down after dinner service, sometimes 9:30, but more usually 8:30 or so. Mix these shifts with my regular two days off a week, and you can imagine that my sleep schedule is non-existent. Couple that with a boyfriend who usually stays up until 3 or 4 (he works with me as a chef, and is usually closing the kitchen along with me).... and I'll admit it, I'm lazy. Yes, LAZY. I just don't feel like cooking, baking, sewing, or whatever the heck else it is I used to do. I'd rather sit on my butt and play on the computer, or play a video game, or read or tease the dog with his rubber chicken.

I started to feel bad about being lazy earlier today, while checking out the dog hair infested mess that is my hardwood floor, and thinking I should sweep. Then I got over it.

The Pioneer Woman

2009-03-20T12:15:00.002-04:00

The Pioneer Woman

Quite possibly the coolest home-maker / mother / cooking / home improvement website out there. Found courtesy of Bakerella (whom you MUST visit!). PW is like a cooler, younger Martha Stewart for those of us who were black high heel wearing ladies once upon a time... and who now enjoy more leisurely pursuits. She rocks. I want her to be my best friend in a non-creepy, non-stalker kinda way. Go and check her out. Now I bid you!

Corn Pops

2009-03-18T11:44:00.003-04:00

Thanks to Jenn over at CakeWrecks for bringing this to my attention. The website for Corn Pops is out of control. I'm pretty sure you either have to be 10, or on some serious sedation, to get it. Cause I'm neither, and I just think it's pretty damn strange. What's with the gaping, singing mouths anyway? And who are these website designers?? Any why did Kellog's employ them???? Seriously, I'm thinking room full of monkeys with laptops people.

Wedding and Growing

2009-03-13T21:22:00.002-04:00

So on Wednesday, I went wedding dress shopping with my younger sister and my mom. A new experience for all of us. It was strange, based on my previous relationship, the direction I thought it was going to take, and the direction it actually took, I thought I would have a little trouble with the day. You know, the older sister is supposed to do everything first blah blah. And now here I am, in a steady relationship for a year and a half almost, but nowhere close to getting married, and I'm shopping for my little sister's wedding dress. I really thought I'd be jealous. But I wasn't. It's reassuring to see that I'm growing out of petty jealousies and feelings, and am realizing what's important, and supporting family comes first.

Body Break vitamins?

2009-03-09T22:51:00.005-04:00

Ok, if you're about the same age as I am (25 - 35) you should remember Hal and Joanne from Body Break. I just saw on tv that they have vitamins. Now, if those vitamins make you look as damn preserved as Hal and Joanne look, sign me up! Maybe not, they've got to be at least 70 by now... www.bodybreak.com/products

Vietnamese Spring Rolls

2009-03-06T11:48:00.003-05:00

The first in a series of recipes titled "Things I could live on"

Vietnamese Spring Rolls (Cha gio)
1 lb fresh ground pork
8 oz of peeled shrimp, thawed, washed, pat dry and finely chopped
4 oz of crab meat, thawed, pat dry and finely chopped
5 small shallots, finely diced
1 medium carrot, julienned
4 garlic cloves, finely diced
1 1/2 oz cellophane noodles, cooked and drained dry, cut into 1 inch lengths
2 tbsp wood ear mushrooms, pat dry and finely chopped
8 oz taro root, finely chopped
1 egg
1 tbsp fish sauce
1/2 tsp black pepper
1 1/2 tsp white sugar
1/4 tsp salt
2 tsp cooking sherry
as much cilantro as you darn well please - I like alot!
1 package of rice paper wrappers
hot oil for deep frying

Mix all ingredients except wrappers and cooking oil in large bowl. To roll:
Dip wrapper in large bowl of warm water. Place it on a clean kitchen towel for 1 minute until soft and pliable. Spoon 1 1/2 tablespoons of filling onto the wrapper. Roll the bottom edge over the filling, fold the two sides over the filling and then snugly roll up. Don't roll too tight as this will cause the roll to split. Deep fry until ends are golden brown, and drain on paper towel.
Dip in Nuoc Mam sauce.

Nuoc Mam
1 1/2 cups of water
1/4 of rice or white wine vinegar
1 cup of sugar
1/2 cup of fish sauce
4-5 cloves garlic - finely chopped
juice of 1 whole lime
2 fresh small chili peppers OR 2 tsp chili paste
1 small carrot - peeled and julienned

Boil water with vinegar and sugar and allow to cool. Combine garlic, chilis, lime juice and add vinegar mixture. Stir in the fish sauce and add carrots. Keeps for months.

Why do we always believe the worst?

2009-03-05T16:52:00.004-05:00

My boss has always been hard on me. Hard is an understatement. Never rude, but borderline making me want to quit once a month or so. I've put up with it because he's a brilliant man who owns over 10 restaurants, and I want to succeed and learn from him. Plus I'm a stubborn bitch, so when someone tells me "You're not doing this right" or "You're not good enough at this", my first instinct is to say "F you, you wanna see how good I can be?".

Well, it turns out my boss knew this all along. I had a review today, and let me tell you, it was the most positive thing I've ever sat through. I was told that I'm doing a super fantastic job, that I'm ready for a substantial raise, and that I am ready to be a key manager in our company! He said that each time he pushed me, it was because he knew I had it in me, and he was incredibly pleased with the fact that I've taken the criticism and ran with it.

What my query refers to is the fact that we always think that a tough manager hates us, is trying to make us quit, wants to make us miserable at work etc. It's easier to believe this. But maybe, just maybe, you've got a manager who, in their own way, is trying to make you the best you can be. So for anyone out there, the next time your manager gives you a hard time, think about how you can overcome it, and make them, and yourself proud for what you've accomplished!

the beginning

2009-03-03T19:10:00.001-05:00

I don't know what's precipitating this, my first real blog, other than a 3am light bulb going off in my head.

I don't know where it's going to go, or who will read it. I'm hoping to try and answer some of my own random questions, get stuff off my chest, share some of my cooking exploits, share recipes, and generally talk to whomever is listening.

Welcome!