I checked, then double, then triple checked. Yes, this is my 100th post. Yipee!
I can hardly believe that I'm already made it to 100 posts here on KT's Refinishing School. It doesn't seem that long ago that I was writing my first post. At that time, 100 posts seemed daunting and impossible. I wasn't even sure a blog was something I wanted to have, let alone keep up, which is why my posts were so spotty in the beginning. Thanks to Ashlee (who finally has her own blog, check it out!) and Clever Betty, I was continually inspired and encouraged to keep going...and going...and going. And here we are!
I couldn't have made it this far without them and the unwavering support of J, who has never so much as batted an eye at my new and somewhat different hobby--even when it means I'm typing away as we watch TV together or I'm blabbing over dinner about a new blog I've discovered and devoured.
I have updated my design a bit in honor of the occasion. If you are reading this from Google Reader or your email, visit me to see the latest!
I think this occasion also calls for a little recap so here we go. Since I started blogging I've:
Cooked and shared over 18 recipes!
Visited lions and tigers in Ste. Genevieve
Completed a bedroom redesign for J
Read and reviewed four books
Been featured on a blog
Created a list of 130 things to do before I turn 30
Started achieving those 130 things
Started a weekly feature
Shared Ashlee's mini makeovers: here and here
Learned to find joy in simple pleasures
Drank lots of tea!
Shared the contents of my purse
Decorated for the holidays: here, here and here
Gotten married and changed my last name!
Talked a lot about Woods
I am excited and encouraged to keep blogging, keep reading and keep sharing. Thanks for being a part of my journey here and for all the ways, big and small, you have kept me going. Cheers!
Friday, December 10, 2010
Wednesday, December 8, 2010
Bandit
Last night I hurried home after a long day at work and to quickly wrap a present for J. You see, I had bought him something earlier that day and wanted to be sure to have it wrapped and under our tree before he got home from school. I finished wrapping it with literally seconds to spare as I heard the garage door open just as I finished wrapping.
While I had the wrapping paper out, I decided to wrap some of the other gifts we are giving our friends and families this Christmas. Placing them under the tree, I was quite happy with the colors and designs of the wrapping paper and how the two patterns worked together to bring cheer and fun to our space.
Until today. When I came home from lunch today to this...
Any guesses as to who opened one of our Christmas presents?
I'll give you a hint.
Stinker.
While I had the wrapping paper out, I decided to wrap some of the other gifts we are giving our friends and families this Christmas. Placing them under the tree, I was quite happy with the colors and designs of the wrapping paper and how the two patterns worked together to bring cheer and fun to our space.
Until today. When I came home from lunch today to this...
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| Photo slightly edited to keep its identity secret |
Any guesses as to who opened one of our Christmas presents?
I'll give you a hint.
Stinker.
Better Late than Never
So I've just started reading Eat Pray Love and I know that I am very late when it comes to getting on that bandwagon, but I love it! A more detailed review will be forthcoming when I finish the book but for now, let's just say that it is fantastic and if you have not yet read the book, I definitely recommend picking it up!
Also, if you are in the same boat as me (and have not read it yet) do yourself a favor and read the book before you see the movie. Movies never live up to the books they are based on and based on what I've heard and read about this adaptation is no exception.
Have you just started reading a book that has been on the must read list for months like me? Any books I need to be reading right now so I don't miss the boat again?
What about movies? Are there any out there that are the exception to the rule and are better than the book they are based on?
Let's talk!
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| Source |
Also, if you are in the same boat as me (and have not read it yet) do yourself a favor and read the book before you see the movie. Movies never live up to the books they are based on and based on what I've heard and read about this adaptation is no exception.
 |
| Source |
What about movies? Are there any out there that are the exception to the rule and are better than the book they are based on?
Let's talk!
Remember When Wednesday: The Big Move
Remember When...
We packed up and moved from Omaha to California
And drove the whole way?
And took turns riding in the yellow truck with Dad or the gray van with Mom?
Singing 100 bottles of beer on the wall the whole way?
And stopped at the cool "Wild West" store?
Where we took our pictures with barb wire Native Americans and buffalos?
And stopped in Vegas over night?
Where your brother split his head open and had to get stitches?
And your uncle takes you to McDonald's where they had spaghetti and pizza instead of hamburgers and french fries?
Before finally arriving in Pasadena?
Well, I do.
We packed up and moved from Omaha to California
And drove the whole way?
And took turns riding in the yellow truck with Dad or the gray van with Mom?
Singing 100 bottles of beer on the wall the whole way?
And stopped at the cool "Wild West" store?
Where we took our pictures with barb wire Native Americans and buffalos?
And stopped in Vegas over night?
Where your brother split his head open and had to get stitches?
And your uncle takes you to McDonald's where they had spaghetti and pizza instead of hamburgers and french fries?
Before finally arriving in Pasadena?
Well, I do.
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| That's me with rag curls...I wanted to be like Shirley Temple |
Monday, December 6, 2010
Spring Onion Risotto
As I've mentioned before, J and I like to make Sunday night dinners together. This was something my parents began doing when I was growing up and a tradition we've continued with our little family. No matter where people were all weekend or what activities they were involved in, we all tried to eat a nice meal together as a family on Sunday night. Because I usually have a bit more time to devote to cooking on the weekends, J and I usually try to not only eat dinner together (okay with just the two of us we usually eat together almost every night) but we also try to make it special in some way.
For our Sunday night dinner this week, we made spring onion risotto with sauteed garlic shrimp and a fresh green salad. The salad was tossed simply with good olive oil and vinegar, salt, pepper and a little citrus by way of some abiding clementines. We paired this with a crisp glass of white wine and it was as if we were instantly transported to an Italian coastal town, sitting in a small cafe together.
Unfortunately, my camera died as I tried to take pictures of the meal which is so sad because it was beautiful and delicious! J tried his hand at the risotto, making the whole thing himself while I served as sous chef and peeled and de-veined our shrimp. J's risotto was more creamy and delicious than when I have ever made it, so I think he may be the new risotto chef in our house! Here's the recipe:
Spring Onion Risotto, borrowed from Epicurious
Ingredients:
1 bunch spring (green) onions: white parts finely chopped, green parts thinly sliced
2 tablespoons (1/4 stick) butter
1 cup arborio rice
4 cups stock--we used half homemade to finish up what we had on hand!
1/2 cup dry white wine
1/4 cup grated Parmesan cheese
2 tablespoons whipping cream (or mascarpone cheese)
1 teaspoon grated orange peel--we used clementine peel because that's what we had on hand
Kitchen Supplies:
Wooden spoon
Small stockpot or pasta pot
Small saucepan
Grater
Microplane or other zester
Heat stock over low heat in small saucepan. Melt butter in stockpot and add the chopped white tops of the green onions until soft, stirring often for approximately six minutes. Stir in rice. Add wine and cook until most of the liquid is absorbed, about two minutes. Ladle 1 cup of broth into pan, stirring constantly until almost absorb. Continue process, adding stock 1/2 cup at a time, again stirring constantly as you go. This process takes approximately 20 to 25 minutes. Stir in orange peel, whipping cream, the green parts of the onions and parmesan cheese. Remove from heat, serve and season to taste with salt and pepper.
Serves: 4
Try it for your Sunday night dinner or any time you want something a little special!
For our Sunday night dinner this week, we made spring onion risotto with sauteed garlic shrimp and a fresh green salad. The salad was tossed simply with good olive oil and vinegar, salt, pepper and a little citrus by way of some abiding clementines. We paired this with a crisp glass of white wine and it was as if we were instantly transported to an Italian coastal town, sitting in a small cafe together.
Unfortunately, my camera died as I tried to take pictures of the meal which is so sad because it was beautiful and delicious! J tried his hand at the risotto, making the whole thing himself while I served as sous chef and peeled and de-veined our shrimp. J's risotto was more creamy and delicious than when I have ever made it, so I think he may be the new risotto chef in our house! Here's the recipe:
Spring Onion Risotto, borrowed from Epicurious
Ingredients:
1 bunch spring (green) onions: white parts finely chopped, green parts thinly sliced
2 tablespoons (1/4 stick) butter
1 cup arborio rice
4 cups stock--we used half homemade to finish up what we had on hand!
1/2 cup dry white wine
1/4 cup grated Parmesan cheese
2 tablespoons whipping cream (or mascarpone cheese)
1 teaspoon grated orange peel--we used clementine peel because that's what we had on hand
Kitchen Supplies:
Wooden spoon
Small stockpot or pasta pot
Small saucepan
Grater
Microplane or other zester
Heat stock over low heat in small saucepan. Melt butter in stockpot and add the chopped white tops of the green onions until soft, stirring often for approximately six minutes. Stir in rice. Add wine and cook until most of the liquid is absorbed, about two minutes. Ladle 1 cup of broth into pan, stirring constantly until almost absorb. Continue process, adding stock 1/2 cup at a time, again stirring constantly as you go. This process takes approximately 20 to 25 minutes. Stir in orange peel, whipping cream, the green parts of the onions and parmesan cheese. Remove from heat, serve and season to taste with salt and pepper.
Serves: 4
Try it for your Sunday night dinner or any time you want something a little special!
How'd I Do?
Last week I shared my to do list with you all and I thought it would be fun to go back and see how I fared.
What about you? Have you had any recent success on crossing off some big items on your to do list? Let's hear it!
- Make turkey soup with the bones from our Thanksgiving turkey--done! I even made homemade stock with the leftovers, crossing off another item on my 130 Before I'm Thirty list
- Unpack--finished, finished, finished
- Clean house--including floors and baseboards!--I scared Woods quite badly with our vacuum cleaner while vacuuming up dust bunnies but I got the job done. Seriously, the sounds Woods was making are some I hope never to hear again!
- Decorate for Christmas--our apartment is festive and ready for Christmas!
- Buy/Make Christmas gifts for family and friends--J and I have over half the gifts for our families done, due in part to a very successful trip to Barnes and Noble yesterday
- Wrap said gifts and put them under our tree--I am picking up more wrapping paper after work to finish the job!
- Clear off my desk--work in progress. I am hoping to finish this project this week!
What about you? Have you had any recent success on crossing off some big items on your to do list? Let's hear it!
Turkey Pot Pie
As I mentioned in the last post, J and I made Turkey Pot Pie for dinner with some of the turkey we still have left over from Thanksgiving. You can of course use chicken, but the turkey was delicious. Before I made it, J was a bit skeptical. Even though growing up I loved the frozen variety ala Marie Callender's, he has never been much of a fan. This recipe changed his mind!
Here's how I did it:
Turkey Pot Pie, as modified from here and here
Ingredients:
2 carrots, chopped into approximately pea sized pieces
2 stalks of celery, chopped
2 tablespoons butter
1/2 of a medium onion, chopped
1/2 cup turkey breast, shredded
1/2 cup heavy cream
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup frozen peas, rinsed to remove chill
1/4 cup potatoes--I had a bag of frozen baby potatoes that I heated through and added. You are welcome to use leftovers and/or blanch pieces in water
2 tablespoons of flour
1 3/4 cup stock--I used homemade!
1 sheet of puff pastry, thawed in refrigerator
1 egg
Water
Flour, for rolling out puff pastry
Kitchen Supplies:
3 quart sauce pan
Ovenproof bowls
Cookie sheet
Strainer, to rinse peas
Whisk
Rolling pin
Pastry brush
Preheat oven at 400 degrees. Melt butter in saucepan over medium heat. Chop onions and celery and saute for four to five minutes until translucent. Stir in celery seed, salt, pepper and carrots. Add flour and whisk for two minutes, allowing enough time for flour to lose the raw taste.
Meanwhile, heat stock separately on the stove over low heat. Slowly add milk and stock, alternating between the two, and continuing to whisk the mixture. Once combined and creamy, add peas, potatoes and shredded turkey.
Flour board or counter top, roll out puff pastry and cut into fours. Line the bottoms of your bowls with one of the four sheets, fill with creamy mixture. Create an egg wash with a lightly beaten egg and water. Brush the sides of the bowl and then add another piece of puff pastry. Press edges to the bowl (the egg wash helps the sides stick) and brush top lightly with egg wash. Sprinkle with salt and pepper and cut a small vent in the middle with a paring knife. Repeat with the other bowl. Place both bowls on cookie sheet and bake for twenty five minutes. Remove and serve.
Serves: 2
Enjoy!
Here's how I did it:
Turkey Pot Pie, as modified from here and here
Ingredients:
2 carrots, chopped into approximately pea sized pieces
2 stalks of celery, chopped
2 tablespoons butter
1/2 of a medium onion, chopped
1/2 cup turkey breast, shredded
1/2 cup heavy cream
1/4 teaspoon celery seed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup frozen peas, rinsed to remove chill
1/4 cup potatoes--I had a bag of frozen baby potatoes that I heated through and added. You are welcome to use leftovers and/or blanch pieces in water
2 tablespoons of flour
1 3/4 cup stock--I used homemade!
1 sheet of puff pastry, thawed in refrigerator
1 egg
Water
Flour, for rolling out puff pastry
Kitchen Supplies:
3 quart sauce pan
Ovenproof bowls
Cookie sheet
Strainer, to rinse peas
Whisk
Rolling pin
Pastry brush
Preheat oven at 400 degrees. Melt butter in saucepan over medium heat. Chop onions and celery and saute for four to five minutes until translucent. Stir in celery seed, salt, pepper and carrots. Add flour and whisk for two minutes, allowing enough time for flour to lose the raw taste.
Meanwhile, heat stock separately on the stove over low heat. Slowly add milk and stock, alternating between the two, and continuing to whisk the mixture. Once combined and creamy, add peas, potatoes and shredded turkey.
Flour board or counter top, roll out puff pastry and cut into fours. Line the bottoms of your bowls with one of the four sheets, fill with creamy mixture. Create an egg wash with a lightly beaten egg and water. Brush the sides of the bowl and then add another piece of puff pastry. Press edges to the bowl (the egg wash helps the sides stick) and brush top lightly with egg wash. Sprinkle with salt and pepper and cut a small vent in the middle with a paring knife. Repeat with the other bowl. Place both bowls on cookie sheet and bake for twenty five minutes. Remove and serve.
Serves: 2
Enjoy!
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