Monday, December 21, 2009

In Black & White

My Family from
This was as close as I could get. But it was worth the only ten minutes of personal time I'll get today. :) I thought they were both asleep. But they aren't. I keep telling them that they really need to have a nap. But maybe it's just me that needs one. ;)

A Musical Tribute

I am already spending time that I don't really have to write this post.  My friend shared a beautiful tribute to the woman.  I will write again about it tonight - but please, go and visit.  Her songs are beautiful!

You can also go to her website (link avail. on blog) and download her song "Do You Have Room?" It is very touching and inspiring and the perfect addition to our hearts and homes this Christmas Season.

Thursday, December 17, 2009


Sick kiddos. Mice to kill. House to sanitize.
 If only they were mice like these, then it might actually be fun to clean up every last sign of those pesky vermin.

BTW, got this picture from this amazingly inspiring blog.

Will return to blogging from this slight detour as soon as possible.

Don't forget to go enter my Scentsy giveaway at my friend Ashley's blog!!!  It ends tomorrow - so go now!

Wednesday, December 16, 2009

My First Giveaway!

I am so excited to be sponsoring my first giveaway! Ashley of The Veater Family is so cute and has a ton of great giveaways! Like me, she has two little girls, so I love to go check out what she has reviewed and her giveaways because they are usually 'just the thing' for my li'l ones too! Thanks Ashley! Go check it out and win some Scentsy just in time for Christmas!

Friday, December 11, 2009

Look What's Cookin

Creamy Asparagus Soup, with Sweet Potatoe Fries, Gourmet Burgers, and a Salad
I've been wanting to make this soup for a while. We love asparagus around here and I could eat
soup for every meal - really. I can't take credit for the recipe - found it here online. And since I didn't - and wouldn't - change anything about it,
it is important to give credit where credit is due. Excellent Soup Elise! and pretty easy to boot!
It was also adapted from a recipe in Gourmet Magazine - over which I actually took some time
to mourn when it's death was announced this last fall. However, the latest and last cook book, Gourmet Today, recently hit the shelves and is sure to become hard to get! **I am definitely hoping for this one from Santa!**

Creamy Asparagus Soup Recipe


  • 2 lbs asparagus
  • 1 large yellow onion, chopped
  • 3 Tbsp unsalted butter
  • 5 cups chicken broth
  • Leaves of 2 sprigs of fresh thyme
  • 1/3 cup heavy cream
  • 1 Tbsp dry vermouth
  • A squeeze of fresh lemon juice
  • Salt and pepper


1 Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick. Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces.

asparagus-soup-2.jpg2 Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened. Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes. Add 5 cups broth, thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

asparagus-soup-3.jpg3 While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.

4 Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purée through a food mill or press it through a sieve. Transfer to a bowl (use caution when blending hot liquids), and return to pan. Stir in cream. Stir in vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.

Garnish with asparagus tips. Serves 4-6.

Adapted from a recipe in Gourmet magazine.

Now you know that looks good! I loved the thyme and the bright flavor the citrus added. So very yummy! Oh - and p.s. - I realized that I did change the recipe - no vermouth for me.
Wouldn't know if it made a difference or not - never going to know. Delish to the last spoonful!

The meatballs are baked, not fried and were just this lazy cooks cheating way of satisfying my husbands need to have meat with just about every meal. :) They are a super easy way to get the burger flavor with much less work.

Baked Hamburger Meatballs
1-2 lbs ground burger
3-5 teaspoons Grill Mates Montreal Steak Seasoning
1 dash (or 5) Garlic Powder
1 dash onion powder
1 egg

Pre-heat oven to 425. Mix meat and spices until incorporated. No need to roll in balls. Simply grab in rounded tablespoon chunks and place about 1 inch apart on a jelly roll pan (cookie sheet with sides). If you use a regular cookie sheet, you'll end up with a 'smoky' meatballs from the drippings combining with a very hot oven! But if that's what you're going for, and you just love to get in there and scrub out your oven, by all means, use a cookie sheet.
Bake for 25-35 minutes. I like mine crispy on the outside, so I let them cook as long as I can before Mr. Peach comes to peek and pulls them out with out even asking me first.

Sweet Potato Fries
Yes, I love these! As fast and easy as other 'prepared' stuff from the store - but soooooo much better for you! How can one go wrong with that? Besides, do as my lovies do and smother them with sour cream. All of the sudden, not so great for ya. But I have to admit, Mr. Peach did stumble on to something there.

Total time in the kitchen? 40 minutes.

Monday, December 7, 2009

It's Monday

and we've had 2 1/2 days of this. . .
Am I ready for it?

Saturday, December 5, 2009

Lovin' it

Don't ya just love when they take the initiative to dress themselves? Did I let her run errands like this - you bet I did! And we both loved every minute of it!

Wednesday, December 2, 2009

A 'bite' of Heaven

So Mr. Peach was thumbing through my Martha Stewart Living - December 2009 and came across a very intriguing recipe:

Eggnog Cheesecake Bars.

Ummmm, yummy!

Each bite is a velvety morsel bursting with flavor! And, it ages well, the crust does not get soggy and the eggnog flavor intensifies with time. I love this for multiple reasons:leftovers are Delish! and it tastes even better if made ahead for the holidays!

Salivating yet? Look over the instructions, check your list twice, and head to the store for whatever you may need - believe me - it is worth it!

You don't have enough time you say? James made this with the little ones helping him in about 25 min minus cook and cooling time. Prep and clean up time (with princess helpers) 40 min.

You have time.

Eggnog Cheesecake Bars

Makes 18

Vegetable oil cooking spray for pan

12 graham crackers, finely ground (1 1/2 cups)

3/4 cup plus 3 tablespoons sugar

2 ounces (4 Tablespoons) unsalted butter, melted

1 pound cream cheese, room temperature

2 large eggs

1 large egg yolk

3/4 cup eggnog

1 tablespoon plus 1 1/2 teaspoons all-purpose flour

1 tablespoon plus 1 teaspoon brandy

(for obvious reasons, James omitted this - but he calls it his special secret ingredient)

1 teaspoon pure vanilla extract

1/2 teaspoon freshly grated nutmeg, plus more for dusting

1/4 teaspoon salt

1. Preheat oven to 350. Coat a 9-inch square baking pan with cooking spray. Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is brown around edges, 12 to 15 minutes. Let cool.

2. Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight.

3. Cut into 1 1/2-by-3 inch bars. We cut them into 1 1/2-by-1 1/2 inch bars - it was plenty. (Bars can be refrigerated for up to 5 days.) Lightly dust tops of bars with freshly grated nutmeg just before serving.

P.S. I couldn't find the recipe online, so I gave myself permission to type it up here. Please note that this recipe is not mine. It can be found in Martha Stewart Living, Dec. 2009, pg. 102.