A Week With Nana

I'm not good at keeping secrets. Actually, I'm really terrible at it. I'm especially bad at keeping secrets from my Hubby. So, when Jared came home from work on Tuesday to see his Mama frying okra in our kitchen, he was shocked that I had managed to keep her visit a surprise! I told him that just keeping the secret should be counted as a birthday gift to him!

So, this last week we've been busy shopping, cooking, playing games, and just enjoying our weekly routine with Nana by our side.

As you can see, the kids were eager to learn some new tricks from their Nana. Every morning while Kay got ready, Ruby and Maxwell were right by her side primping--blusher, eyeshadow, lipstick, and gloss. I'm pretty sure Ruby knows more about the art of make-up application than I do at this point!

Max decided to accentuate his curls with a few rollers! He loved putting them in Nana's hair and even tried to put them in my hair! The curlers weren't up to the challenge of my long curly hair I'm afraid... it just is what it is.

On Wednesday evening, Jared and I were able to go out for dinner and a movie and went to see Fireproof, a movie that had been highly recommended by the teachers of the marriage class we're taking at church. I won't go into detail here, but it's a good one and I might post on it later in the week.

On Thursday we took the kids to Chuck E. Cheese for the first time. It's safe to say we all had a great time. The kids climbed through the tunnels, ate pizza, played games, got their picture drawn by Chuck E., and got very excited about their little prizes at the end of the evening. An added bonus was that the place was almost deserted. Hopefully we can arrange that again for our next visit. ;) On the way home Ruby was already asking if we could come back the next night. She's also alerted us that she would really like to have her birthday party there. She doesn't quite get it that her birthday is still 6 months away!

Friday we were able to have our family party for Jared's 31st birthday. He missed the Danish tradition of bringing a cake to work on your birthday. It was kind of nice to have a small celebration at work with friends and colleagues on your big day and theirs. Yet another small thing we are realizing that we'll always miss about DK.

Just this morning, Jared mentioned that he's already missing the Christmas lunches (which are in full swing all around Denmark!). It wouldn't be at all unusual to go to half a dozen or more lunches in the weeks leading up to Christmas. Danes truly are good at celebrating and maintaining friendships... something we in the US could use more of.

Jared enjoyed pineapple upside down cake at home for his birthday this year and the kids enjoyed helping him open his gifts. While several of Jared's gifts were on the practical side, he did receive a gift card that allowed him to splurge over the weekend. As a proud owner of a new iTouch, I'm not sure I'll be seeing a lot of him for a while. :) I'm so thankful that he was able to get something fun for himself. He doesn't do that nearly often enough.

Happy birthday, sweetheart. I love you more every day!

Fiesta Mexicana!

We had some friends over for dinner last weekend and everyone liked the meal so much that I'm going to put the recipes up here. I've made all of these things, with the exception of the dessert, several times and we have always enjoyed the meal. See allrecipes.com for the printable recipes. Happy cooking!


Ronaldo's Beef Carnitas

4 pounds chuck roast
1 (4 ounce) can green chile peppers, chopped
2 tablespoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 cloves garlic, minced
salt to taste

1. Preheat oven to 300 degrees F (150 degrees C).
2. Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
3. Totally wrap the meat in the foil and place in a roasting pan.
4. Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.
5. Serve with typical taco fixin's... tortillas/hard shells, cheese, salsa, guacamole, lettuce, tomato, etc.
   

Mexican Rice III

1 cup long grain white rice
1 tablespoon vegetable oil
1 1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, chopped
1 tomato, seeded and chopped
1 cube chicken bouillon
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, halved

1. In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
   
   

Calabacitas con Queso

1 1/2 pounds zucchini, cut into bite sized pieces
1 (15.25 ounce) can whole kernel corn
1 medium onion, sliced
1 medium green bell pepper, coarsely chopped
1 medium tomato, coarsely chopped
1 tablespoon vegetable oil
2 teaspoons white sugar
1 1/2 pounds Monterey Jack cheese, cubed

1. In a saucepan with a lid, combine zucchini, corn, onion, green pepper, tomato, and vegetable oil. Cover, and cook over medium heat until tender.
2. Gently stir in the sugar; add cheese on top, but do not stir. Cover, and continue cooking until cheese is melted. Stir, and add remaining cheese; cover, and continue cooking until melted. Serve warm as a side dish or in tortillas.
   

D's Famous Salsa

2 (14.5 ounce) cans stewed or diced tomatoes
1/2 onion, finely diced
1 teaspoon minced garlic
1/2 lime, juiced
1 teaspoon salt
1/4 cup canned sliced green chiles, or to taste
3 tablespoons chopped fresh cilantro

1. Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
2. Hint: As I discovered on Saturday night, you can also use canned diced tomatoes with green chiles if you don't have the cans of green chiles on hand.
   

Pumpkin Cheesecake II

3/4 cup graham cracker crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
3/8 cup white sugar
1 egg
1 egg yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
whole pecans for topping/decoration (optional)

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the graham cracker crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons brown sugar, and the melted butter or margarine and mix well. Firmly press mixture into one 9 inch springform pan.
3. Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl. Mix well, and set aside.
4. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream, beating well. Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into the prepared pan.
5. Top with whole and chopped pecans as in photo.
6. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. Let cheesecake cool on a wire rack, then refrigerate til ready to serve.

Peace

As I am sitting here frantically preparing for my Friday Footsteps lesson tonight, I'm struck again by God's great sense of humor. You see, our lesson tonight is on "Peace".

After a morning filled with running errands, swimming lessons, uneaten lunches (on the kids' part, not mine) and plenty of bickering, this lesson really hits home. I'm anything but calm and peaceful. My chest is tight, my back is sore, and I just need a moment of QUIET!!

I find time and time again, that it isn't the big decisions that worry me, it's just day to day life. Can I get the chores done without a screaming toddler hanging on my leg? Will I have time to do my CBS homework today? Are we going to be late? Why can't people in Massachusetts drive?!?

I'm reminded today that I must flee from this worry wart tendency! I mean could this be any clearer?!

Refrain from anger and turn from wrath; do not fret—it leads only to evil. (Psalm 37:8)

Cast all your anxiety on him because he cares for you. (I Peter 5:7)

Now let's claim that peace!

Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled and do not be afraid. (John 14:27)

A Word from Ruby

Car seats have been an issue for Ruby since the day she was born. Truly, I believe she screamed the first time we strapped her in at the hospital and really never got out of the habit. Jared and I will never forget one very long car trip when she was around 18 months old that she literally screamed for HOURS. It wasn't crying... it was screaming bloody murder. We also vividly remember that that was the day Daddy almost had to have Mommy committed to the loony bin. It wasn't pretty.

Finally, though, Ruby has reached the age, height, and weight necessary to graduate to a booster seat. Hurray! No more five point harness for her skirts and dresses to get balled up in! No more straps pulling down on her shoulders! No more screaming! (Well, the last part is actually still up for debate, but I'm hoping for the best.)

After very little debate, Ruby selected this booster seat as her new "home away from home". It's called "Heart's Delight". Let's hope so.

The initial signs are good that this seat may be a big step in the right direction.

On the way home from Target last night, here's what Ruby had to say. (Keep in mind it was PITCH DARK outside!)

R: "Everyone that goes past me think I'm cool now with my seat belt and new seat!!"

Yes. they do, honey. Yes, they do.

The Friday Night Knitting Club

It seems I've been enjoying a lot of really great books lately and I have another one to share with you today. The Friday Night Knitting Club by Kate Jacobs was one of those great stories that will make you laugh and cry. I found myself really caring for the characters and when I hit that last page I was wishing the story wasn't over. Here's a synopsis from the book's website:

A single mom in her 30s, Georgia juggles the Walker & Daughter knitting store with raising her spunky teen daughter, Dakota. Georgia's customers gather to work on their latest projects and chat about love, life, and every thing. The members of the club are as varied as the yarn in the shop: There's Peri, a pre-law student turned hand- bag designer; Anita, a silver-haired uptown matron; Darwin, a somewhat aloof grad student; K.C., an out-of-work editor looking for inspiration, and Lucie, a television producer with surprises up her sleeve. Soon their quiet Fridays are shaken up: Georgia's ex wants a role in Dakota's life –and possibly Georgia's as well. Cat, a former high school friend, uneasily renews her bond with Georgia. And when the unthinkable happens, the knitting club realizes they've created a sisterhood.

I discovered today that Knit Two, the sequel to The Friday Night Knitting Club, goes on sale on Nov 25! I know what I'm putting on my Christmas wish list!

Cajun Chicken Pasta

I know my Hubby is wondering why I haven't shared this recipe with you before since it IS absolutely wonderful and one of his all time favorite dinners. An added bonus is that it's a relatively quick meal to put together and perfect paired with some garlic bread and a green salad. You will find other versions of this recipe on allrecipes.com, but this is our tried and true version. Enjoy!

Cajun Chicken Pasta

8 ounces penne, rotini, or your favorite pasta
1 lb. skinless, boneless chicken breast halves, chopped
2 teaspoons Cajun seasoning
1 tablespoons butter
1 red bell pepper, chopped
1 green bell pepper, chopped
8-10 fresh mushrooms, chopped
1 green onion, chopped
1 1/2 cup light cream or half-and-half
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese (even the green can is yummy in this!)

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to box instructions until al dente; drain.
2. Meanwhile, in a large skillet over medium heat, melt butter. Saute the chicken in butter with Cajun seasoning until almost tender (5 to 7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder, ground black pepper, and Parmesan cheese. Heat until cheese is melted. Add the cooked pasta, toss, and heat through. Sprinkle with additional grated Parmesan cheese and serve.

More Halloween Fun!

I had to post up a few pictures really quickly of our kiddos all dudded up. They ended up with a combination night of trick-or-treating with Daddy and playing at the Fall Festival at church too. They both had a great time and came home with a TON of loot!

Max, in his puppy costume, was a big hit! This was at our last stop at 9pm at night! As you can see, he'd dipped into his candy bag and was running high on sugar!

Ruby, at the same stop, in her fairy princess costume. We were walking up to the mega decorated house I mentioned yesterday and she was just taking it all in. They probably had twice as many decorations on the big night and tons of people were there.

Ruby was excited when she first put on her costume at church. You can't tell, can you!?

SISTER!! STOP!!!