Thursday, October 21, 2010

May I Suggest... Entertainment

Check out a few of my favorite books, games, and internet devices here.  

Tuesday, October 19, 2010

Ten on 10/10/10

I really did write this on 10/10/10--I just didn't post it.  Things have been a bit hectic on my end.  How about yours?

1.  Fasting + teaching nursery = death
I'll admit it: I wasn't excited about being asked to "teach" nursery at church (the 18 month - 3 year olds).  The first month or so was rough.  It's not that the kids are bad--I'm just bad with kids.  Anyway.  The past couple months, though, things have gotten better.  I think I've hit my nursery "groove"--Jay and I and the kids are pretty comfortable with each other now.  For the most part, I enjoy my two hours a week of watching 7-10 little people run around.  

2.  Except on Fast Sunday.  Me: starving, exhausted, cranky.  Kids: HYPER.  I swear, when I had to pass out goldfish crackers at snack time, I almost keeled over.  I held them under my nose and inhaled their cheesy scent.  More than once.  Jay and I basically gave the tykes free reign and did everything we could to sit limply on our butts the whole two hours.

3.  I lay down yesterday and read a book all morning while Jay cleaned the house.  I felt guilty,  but loved it at the same time.  I love my husband.  And reading.  But I love my husband more.  

4.  I've been working on irregular past tense verbs with one of my clients at work, and I had a breakthrough of my own--I finally got the lie/lay lay/laid forms down.  I think.

5.  Grammar freak that I am, I'm quite excited about this accomplishment.

6.  I'm also excited because my 5 year old client has them down, too.

7.  Which means that the two of us now belong to the 1% of English-speakers who know (or care) about the difference between lie and lay.  

8.  I'm still in denial that it's October.  I am dreading the end of daylight savings time--I hate when it starts getting dark at 5:30.  

9.  Jay is sitting next to me, eating a bowl of Kix.  There's no milk in the bowl, but he's still using a spoon.  Odd.

10.  Jay and I got a new phone plan two weeks ago--we switched to T-Mobile because I was getting booted off my family's plan and T-Mobile was cheapest.  We both got nice touch-screen phones for free.  But then I started freaking out that I would have to ration talking time with my family (turns out I use lots of cell phone minutes), so we went back to Costco on the last possible day and canceled our plan.  We signed up with Verizon, so now I can yak to my fam whenever and for however long I want.  And I am at peace. 

Tuesday, October 12, 2010

May I Suggest... Kitchen

Check out my kitchen picks from last Friday here.

I didn't include a link in my submission, but if I could pick a new baking stone, it would be this one.

Wednesday, October 6, 2010


This is a recipe Jay and I have made many times over the past year or so--it's a new favorite.  I thought I'd share since it's not something you see all the time.  We call it "broo-SHET-uh," but I think the technical Italian pronunciation is "broo-SKET-uh."  Bruschetta is technically an appetizer, but we love it so much we eat it as a meal.  It's light and refreshing; perfect for an easy summer dinner.

This recipe is very forgiving--the amounts are not exact.  Feel free to alter quantities according to your tastes.

  • 6 to 8 roma tomatoes
  • 1/2 cup fresh basil leaves (I use more since we grow our own and have it on hand)
  • 1-2 cloves garlic, minced
  • 1/2 cup sun dried tomatoes packed in oil
  • 1 t kosher salt
  • freshly ground black pepper, to taste
  • balsamic vinegar, to taste (I like just a dash; Jay likes around 2 tablespoons)
  • fresh mozzarella cheese, thinly sliced
  • artisan bread, sliced and toasted (we usually use baguettes, but the pictured rosemary olive oil loaf was great, too)
Jay and I recently invested in a food processor, but we used to just dice everything by hand.  Both ways make great bruschetta; hand dicing results in a chunkier consistency, while the food processor gives it more of a thick salsa-like texture.

Note:  For best results, it's important to use fresh basil leaves and fresh mozzarella--the texture of aged mozzarella is completely different.  If you want to substitute cheeses, try sprinkling grated parmesan or romano over the top of the bruschetta.

If using a food processor, add the basil, sundried tomatoes and minced garlic.  Pulse several times until chopped (you want the dried tomatoes small or their flavor gets overwhelming), then add the tomatoes, salt, pepper and balsamic vinegar.  Pulse until tomatoes are small chunks (I pulsed one too many times on this batch--we usually like it a bit chunkier).  Taste and adjust seasonings as needed.  

If cutting by hand, cut up sundried tomatoes finely (I find that either kitchen shears or a large, sharp knife works best).  Dice roma tomatoes and mince garlic.  Cut basil into small pieces.  Stir together and add salt, pepper and balsamic vinegar.

Layer mozzarella cheese on toasted bread slices and spoon bruschetta over the top.


Monday, October 4, 2010

May I Suggest...

Hannah was nice enough to let me participate in her "May I Suggest" series.  While it may be difficult to believe that I have any offerings in the beauty department, I had a fun time thinking through my products and selecting some favorites.  Check it out here.

I'll be participating for the rest of the month.  I highly recommend looking around Hannah's site--she is incredibly creative and talented, particularly in areas I'm entirely deficient.  You ever meet someone who makes you a little sick with envy but is so down-to-earth you can't really hold it against them?  Yeah, Hannah is like that.  

Anyway, check it out--the other ladies participating actually have some beauty sense, so you might even see a suggestion worth taking...