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After being away for a work trip, it was so great to get home. I arrived to a clean kitchen (bliss!), flowers and some homemade cards. The pink card was supposed to be sent to me while I was away but it never made it in the mail. Good thing, because I definitely didn’t have a lot of time to be looking for fairies and vampires. The weather has been crazy so all of our spiderwebs are mangled and full of leaves. Guess that makes them even more spooky??  Teagan wanted a big spider on the house but I couldn’t find any more in the stores when I went so we decided to make one. We used a styrofoam dome that we painted black and two hula hoops that we cut into quarters. We just wrapped the “legs” in chunky black yarn and stuck them into the foam.

Sadly, right before I left, we lost one of our bunnies. His name was Penny and he was really cute and friendly. The kids were devastated. While I was gone, Sean and the girls decided that the remaining bunny (S’mores) was lonely so they got him a friend. They still haven’t decided on a name for him yet but at the moment all possible ideas revolve around Harry Potter characters and characters from Madagascar.

I am flying through the Livie I am knitting for my cousin’s daughter. I love this sweater and this yarn. I hope it fits her. I also can’t wait to make it again in a different color. I see now why people love to knit for babies. So fast. The last child-sized garment I knit was a sweater for Ceara when she was 3 and 1/2 and she refused to wear it. It was bright blue (her favorite color at the time) so when it came time that Teagan could wear it, she wouldn’t wear it either because she only wore pink and purple at that age. Sigh.

After being away and eating way too much restaurant food, I was dying to get back in the kitchen.  Before I left, I took a few cookbooks out of the library – one of my favorite things to do.  One was Mad Hungry – Feeding Men and Boys by Lucinda Scala Quinn.  I have actually taken this out before and wanted to make these beef empanadas the last time.  The have the craziest combination of ingredients – onions, peppers, raisins, honey, cumin and pimento olives but they were so, so good.  The picture is not very good – actually in hindsight kind of gross looking – but trust me that the filling is so good and authentic tasting.  I think the filling would make great appetizers in little phyllo cups.  Then, I had to try and re-create this AMAZING salad that I had at Bluebeard in Indianapolis.  We shared it as an appetizer and our whole team loved it.  I came pretty close, I think.  Sean is not a fan of butternut squash and he said, “I didn’t think I was going to like this salad but I love it.” Ingredients: butternut squash (roasted with olive oil, s&p and a little maple syrup), pancetta, shallots (i cooked them with the pancetta), currants, pepitas, shaved manchego, arugula and basil.  Roast the butternut squash, adding the currants for the last 10 minutes, combine with arugula and basil so that it wilts, add pancetta and shallots, dress with vinaigrette and finish with manchego and pepitas.  It is AMAZING! (all caps needed again) For the vinaigrette, I reduced a cup and 1/2 of sparkling apple cider and two tablespoons of apple cider vinegar, then I whisked it together with a 1/2 cup of olive oil, a couple squirts of dijon and s&p.  Making this all fall – since I have about 10,000 butternut squash. xo

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