Sunday, March 29, 2009

Check these out!!!!

Everyone needs to go to Paige Miller Photography !!! Click on proofs to see some of the pictures of Amelia from the other day. All I have to say is "WOW"!!! Paige is super talented!! They really are just beautiful. I want all of them!!! Thanks, Paige!!!

Saturday, March 28, 2009

Like Mother, Like Daughter

I don't want to brag - but, did you know that I had my OWN language when I was little. That' s right, my very own. My sister, Sara, was the only one who could understand me, although she herself could not speak it. My family still likes to remind me of the words I would say. I liked adding a syllable or two to my words. Apartment became aparatment, banana became banannana, cinnamon became cinnamomon..... you get the idea. Amelia does the same thing. I can't believe how much we are alike (remind me of this when I write a post about her throwing a fit or something ;) It's is crazy - we look alike, we talk alike, we have the same mannerisms. Some of the things that come out of her mouth are just plain funny. 

Here are a few favorite "Ameliaisms" from lately :

"When I was just a little born" - when I was just a little baby
"Yesteryear" - a while ago
"Ballina" - banana
"I'm so full of walking" - i'm tired of walking
"Beauuuty" - booty
"It's too fit" - if something is too big or to small and doesn't fit
"Awe, Mommy, I won't ever hit you" - Mommy, I love you a alot
"When I turn four I'm changing my name to Elizabeth" - umm, okay??

Look at these pictures!!! These were taken when I was the same age as Amelia is now...... and, yes, I enjoyed being naked when I was her age too.....

Friday, March 27, 2009

These are the Days of My Life....

I grew up watching soap operas. I loved them from an early age - too early. You could say I was border line obsessive. I would actually fake sick when I was young so I could camp out on the couch and watch Days of Our Lives. Sad. 
I  l-o-v-e-d Patch - who wouldn't like a guy with a pirate vibe going on?

 Oh, how I loved to watch them with my Grandma. She appreciated them as much as I did. It took years to wean myself off of them, but I am happy to say I haven't watched one in years. I am now wondering if this is because I don't need to watch them anymore, because I can just sit back and reflect on my own life. Sad. Funny. Maybe a little dramatic?? (Umm, yeah) One thing it is, is entertaining....
My daughter, who was still three just a few weeks ago has seemed to all of a sudden turn into a teenager overnight..... just like in the Soaps. Smocked dresses? Hair bows?? Nope, no longer. After all, that's what "babies wear".  My little girl who loved, loved, loved princesses has moved on to bigger things - two, in particular, named Troy and Gabriella.

She loves to think she is already a teenager. I like to think I still am. Anywhoo ... In some ways, this works to my advantage. Like when I am trying to bribe/encourage her to do something. Case in point - Yesterday, my friend Paige, asked if she could take some pictures of Amelia for her website. Now, if you remember my post from a few weeks back, getting a decent picture of Amelia is nearly impossible these days. She is either being silly, putting on her best fake smile, or naked - her new fav. So, I had one of these "encouraging" talks with Amelia before the photo session. I told her if she listened well, didn't act too silly, and smiled, we would take a trip to Target and buy the Troy and Gabriella dolls. Well, my hard-to-take-a-decent-picture-of-daughter, soon turned into a future super model. I was impressed. She had smiles and "candid" poses that I had never seen before. She really new how to turn it on. I got a peak of a few of the pictures and all I can say is I can't wait! You KNOW I will post them soon!

Monday, March 23, 2009

Recipe Round Up -Coq-Au-Fin ( the healthy version)

This is so delicious!! The chicken is so tender it falls right off the bone. The sauce is great spooned over the couscous as well! Enjoy!

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
1 tablespoons butter
2 tablespoon olive oil
3 tablespoons dry gin
3/4 cup chopped celery
3/4 cup chopped peeled carrot
1/2 cup chopped shallots (about 3 medium)
1 (8-ounce) package mushrooms, halved
3 sprigs fresh thyme - removed from stem and chopped
3 sprigs fresh flat-leaf parsley; chopped
1 bay leaf
1 cup white wine
1/4 cup whole-milk Greek-style yogurt
2 teaspoons white wine vinegar

1. Combine first 3 ingredients; sprinkle evenly over both sides of chicken. Heat butter and oil in a large deep skillet over medium-high heat. Add chicken to pan; sauté 5 minutes on each side or until browned. Remove pan from heat. Pour gin into pan. Cook until evaporated. Remove chicken from pan; keep warm.

2. Add celery, carrot, shallots to pan; sauté 5 minutes or until vegetables are tender, stirring occasionally. Add mushrooms. Place thyme, parsley, and bay leaf to pan. Return chicken to pan, nestling into vegetable mixture. Stir in wine; bring to a simmer. Cover, reduce heat, and simmer 45 minutes or until a thermometer registers 160°. (Breasts may cook more quickly. Check them after 35 minutes, and remove them when they're done; keep warm.)

3. Take bay leaf out - throw away. Remove chicken from pan; keep warm. Place pan over medium heat; stir in yogurt. Cook 1 minute or until thoroughly heated (do not boil, as the yogurt may curdle). Remove from heat; stir in vinegar. I served mine with Roasted Haricot Verts and Whole Wheat Couscous.
                                           This is the Greek-style yogurt I used. You can get it at Whole Foods

Friday, March 13, 2009

Recipe Round Up - Poached Salmon with Grapefruit Basil Relish

Poached Salmon with Grapefruit Basil Relish
(I served it with Parmesan Roasted Cauliflower and Garlic Roasted Asparagus)

1 1/4 cups grapefruit segments ( i used ruby red & regular grapefruit)
3 tablespoons chiffonade (cut into thin strips) basil
1/2 cup finely diced red onion
1 jalapeno pepper, seeded and minced
1 tablespoon olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper

1 cup orange juice
1 cup grapefruit juice
1 tablespoon grated orange zest
1 cup white wine
6 salmon fillets

In a medium bowl, combine all ingredients for relish and mix well. Set aside. Combine orange juice, grapefruit juice, orange zest and white wine in a large saucepan. Bring to a boil and reduce heat to medium-low. As liquid is simmering, gently lower salmon fillets into poaching liquid with slotted spoon one at a time. Allow liquid to return to a simmer, cover and remove pan from heat. Let sit for 10 minutes. Check salmon for doneness and remove from liquid with slotted spoon. Serve 1 salmon fillet with 1/4 cup relish.
Serves 6.

Thursday, March 12, 2009

Gotta love George....

Foreman that is.......
Here is a different kind of burger that I had planned on cooking in the wonderful, warm outdoors. Then, of course, it turned cold and rainy, so I turned to my trusty George Foreman Grill. It was perfect :) Serves 6

1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
3 Granny Smith apples , peeled and diced
2 tablespoons olive oil
4 pounds ground turkey or chicken breast
2 Tbsp. kosher salt
2 Tbsp. black pepper
2 tsp. Tabasco® chipotle pepper sauce
1 lemon , juiced and grated zest
1/2 bunch parsley , finely chopped
1/4 cup Major Grey's Chutney , pureed

Sauté the scallions, celery and apples in the olive oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
The leftovers are great the next day!!!

I served mine with a Fresh Corn and Basil Salad and Roasted Potatoes