As embarrassing as this is to admit, the incredible hulk came to visit my house last night and it was dressed just like me. It was a bed time debacle to say the least. I was just trying to get my baby Aria to sleep (her and my 3 year old, Eva share a room). Eva was still awake... perhaps that was my first mistake, but I couldn't keep Aria up any longer. To make a long story short, Eva wanted to talk and then decided to come over to the crib. Big, big, mistake! I reacted, I realize that. I snapped at Eva and directed her to her bed quickly. She tripped over a toy and then the water works started. Now getting Aria to sleep would be impossible in this noise. I lost it. I could feel my sanity leaving and my face transforming into a distorted scowl as I yelled, "Daniel!" He rushed up the stairs and by looking at me I think he thought he would see blood. I told him to get Eva out of the room. Okay, so this was not one of my finer moments. I probably could have done without the yelling and ugly face making. I was able to get Aria to sleep within a few minutes but then I had to go back down stairs and sort out the mess I had aggravated. Eva was whimpering on the couch. My heart was undone. I tried to calmly talk things out with her. She is learning the fine art of blame shifting at a very young age. I apologized for getting so upset, she was hesitant to forgive me. I can't say I blame her much. We finally worked things out and I cuddled her in bed for a while and all was well again.
I hate that I get like that some times, but I love my girls. I realize that they will probably be in therapy one day; I can only do the best that I can right? I'm not perfect, but I try to say I'm sorry and make things right when I'm wrong. Parenting is so tough!
Saturday, April 17, 2010
Wednesday, November 25, 2009
***CHANGES COMING SOON***
IF YOU ARE FOLLOWING THIS BLOG FOR RECIPES AND COOKING REASONS THEN YOU WILL WANT TO FOLLOW MY NEW COOKING BLOG:
http://theuncensoredcook.blogspot.com/
THAT BLOG IS DEDICATED TO MEAL PLANNING, COOKING, BAKING AND ALL MANNER OF FOOD FUN!
THIS BLOG WILL ONCE AGAIN BE DEDICATED TO THE REALITIES OF MOMMYHOOD
IF YOU ARE INTERESTED IN THE REALITIES OF BEING A WIFE THEN YOU MAY WANT TO CHECK OUT
http://theuncensoredwife.blogspot.com/
http://theuncensoredcook.blogspot.com/
THAT BLOG IS DEDICATED TO MEAL PLANNING, COOKING, BAKING AND ALL MANNER OF FOOD FUN!
THIS BLOG WILL ONCE AGAIN BE DEDICATED TO THE REALITIES OF MOMMYHOOD
IF YOU ARE INTERESTED IN THE REALITIES OF BEING A WIFE THEN YOU MAY WANT TO CHECK OUT
http://theuncensoredwife.blogspot.com/
Tuesday, November 24, 2009
Amazing Pumpkin Pie
Ingredients
* 1 (15 ounce) can pumpkin (or fresh cooked equivalent)
* 1/2 cup packed brown sugar
* 1/2 cup granulated sugar
* 1/8 teaspoon ground cloves
* 1/2 tablespoon cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon salt
* 2 well beaten eggs
* 6 oz evaporated milk
* 6 oz cup heavy cream
* 1 unbaked 9-inch pie shell
Directions
1. Combine first 8 ingredients in a large bowl, mixing well.
2. Combine the evaporated milk and the heavy cream in a small saucepan.
3. Heat the milks to the scalding point.
4. Add scalded milks to the other ingredients, mixing well.
5. Pour equally into the two UNBAKED pie shells.
6. Bake 350 degrees for about 1 hour.
7. Pie is done when a knife inserted into the middle comes out clean.
8. Top with desired topping.
As with all pumpkin pies, this is even better the next day.
* 1 (15 ounce) can pumpkin (or fresh cooked equivalent)
* 1/2 cup packed brown sugar
* 1/2 cup granulated sugar
* 1/8 teaspoon ground cloves
* 1/2 tablespoon cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon salt
* 2 well beaten eggs
* 6 oz evaporated milk
* 6 oz cup heavy cream
* 1 unbaked 9-inch pie shell
Directions
1. Combine first 8 ingredients in a large bowl, mixing well.
2. Combine the evaporated milk and the heavy cream in a small saucepan.
3. Heat the milks to the scalding point.
4. Add scalded milks to the other ingredients, mixing well.
5. Pour equally into the two UNBAKED pie shells.
6. Bake 350 degrees for about 1 hour.
7. Pie is done when a knife inserted into the middle comes out clean.
8. Top with desired topping.
As with all pumpkin pies, this is even better the next day.
Caramel Apple Pie
By far the best apple pie I have ever made. It sets perfectly every time and has a caramel like filling.
Ingredients
* 1 recipe pastry for a 9 inch double crust pie
* 1/2 cup unsalted butter
* 3 tablespoons all-purpose flour
* 1/4 cup water
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 4 Granny Smith apples - peeled, cored and sliced
* 4 Fuji or other good pie apples - peeled, cored and sliced
Directions
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Ingredients
* 1 recipe pastry for a 9 inch double crust pie
* 1/2 cup unsalted butter
* 3 tablespoons all-purpose flour
* 1/4 cup water
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 4 Granny Smith apples - peeled, cored and sliced
* 4 Fuji or other good pie apples - peeled, cored and sliced
Directions
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
Saturday, October 10, 2009
Awesome Gluten Free Bread!!!
I am not lying when I say that this is far and away the best GF bread I have ever tasted. I LOVE gluten, let me just make that clear, but since a couple of my in-laws have Celiac (and for all I know one of my girls could end up with it), I set out in true to form fashion to find a good GF bread recipe to help my newly diagnosed father-in-law. I made about 6 different recipes and kind of got a feel for all the new and kinda strange flours and additives that are GF. The last one I posted tasted pretty good (kinda like french bread), but it turned into such a flat loaf. I knew there had to be something better. Through trial and error I concocted this beautiful recipe. It tastes much like french bread and rises like a normal loaf of gluten bread. It isn't eggy tasting and it stays pretty moist. My father-in-law nearly cried. Unfortunately, this bread is fairly high in carbs and he is diabetic (perhaps the true reason for his tears). I'm not beat yet, so for him, my search will continue. But for anyone else who is interested, please enjoy and post your comments.
PS I also used a little extra GF flour and turned this into pizza crust so my FIL could have pizza with the rest of us (again, tears).
Ingredients:
1 1/4 C. Cornstarch
1/2 C. Potato starch
1/2 C. Sorghum Flour
1/4 C. Flax meal
2 tsp. Xanthan Gum
2 T. Psyllium husk powder (found in the bulk section of health food store)
2 1/4 tsp. Instant Yeast
1 tsp. salt
2 eggs (or egg substitute)
2 egg whites
1 C. water
2 T. Oil (I used veggie oil)
2 T. Honey
2 tsp. vinegar (I used apple cider)
Instructions:
1- Combine ALL dry ingredients.
2- In the mixer, combine wet ingredients, then add the dry.
3- Scrape the sides, and mix on medium for 4-5 minutes.
4- Pour into 9x5 pan, using oiled fingers, smooth out top of dough.
5- Let rise (took about 80 minutes). I let it rise in a turned off oven.
5- Bake at 350F for about 40 minutes.
6- Remove from pan, cool, and slice. (I didn't wait for it to cool and it turned out fine).
PS I also used a little extra GF flour and turned this into pizza crust so my FIL could have pizza with the rest of us (again, tears).
Ingredients:
1 1/4 C. Cornstarch
1/2 C. Potato starch
1/2 C. Sorghum Flour
1/4 C. Flax meal
2 tsp. Xanthan Gum
2 T. Psyllium husk powder (found in the bulk section of health food store)
2 1/4 tsp. Instant Yeast
1 tsp. salt
2 eggs (or egg substitute)
2 egg whites
1 C. water
2 T. Oil (I used veggie oil)
2 T. Honey
2 tsp. vinegar (I used apple cider)
Instructions:
1- Combine ALL dry ingredients.
2- In the mixer, combine wet ingredients, then add the dry.
3- Scrape the sides, and mix on medium for 4-5 minutes.
4- Pour into 9x5 pan, using oiled fingers, smooth out top of dough.
5- Let rise (took about 80 minutes). I let it rise in a turned off oven.
5- Bake at 350F for about 40 minutes.
6- Remove from pan, cool, and slice. (I didn't wait for it to cool and it turned out fine).
Don't laugh
Okay, this is a little embarrassing so please don't laugh to hard; I am Somersizing. Yeah, that's right, as in, Suzanne Somers. It all started out 3 years ago when I gave birth to my beautiful daughter Eva. I lost weight initially, but gained it all back while I breastfed. I always have a monstrous appetite while breastfeeding. Anyway, time passed, I couldn't drop the weight, then I was prego again, and now I'm having the same breastfeeding problem. Viscous cycle. I some how heard about "food combining" for people with digestive problems, but I also heard that it can cure chronic fatigue, foggy head, hormonal problems, you name it. And on top of all that, you loose weight. So after locking my keys in the car two days in a row, I realized my head is just not as clear as it used to be. Granted you could call it "babybrain" but I just don't feel like I'm running at my optimum capacity. I don't have any energy, I can't remember things, I'm overweight, I feel like I'm moving in slow motion. All that to say, I knew something had to give. So in the usual "Joy" fashion, I started researching "food combining". I learned lots of great things, but it sounded a little tricky when it comes to cooking for a family (unless I could convert them all). As I was googling, I came across "Somersizing". I had visions of the cheesiness of it all, but her program seams very easy to follow, and lines up pretty well with "food combining" but a little less strict (but apparently the same results). So I thought I'd try it for a week. I found some of her books at the library, so that helped. Her recipes look and sound very gourmet, but I tried one of them and it turned out pretty good so it encourages me to try more. On this program you don't really need her recipes as long as you understand the main concept. Here's the breakdown:
Proteins/Fats & Veggies can be eaten together
Carbs & Veggies can be eaten together
Fruit is eaten seperately
Your body uses different digestive juices to process different foods and if you combine those foods improperly, then your body has a hard time digesting, thereby creating all kinds of problems as it begins to rot in your tummy. But, if you eat foods that are digested the same way, they are processed quickly through your body and don't stick around turning into fat and such.
The downside is trying to kick sugar, caffeine, and white flour. The upside is, I already feel better, and I feel like I'm starting to loose weight. I've switched to Stevia (irritating aftertaste, but I'm getting used to it). I'm eating way more fruit. And I like that I can prepare mostly the same food as usual, only I combine it differently on my plate.
I've committed to trying this for one more week, we'll see how it goes.
Proteins/Fats & Veggies can be eaten together
Carbs & Veggies can be eaten together
Fruit is eaten seperately
Your body uses different digestive juices to process different foods and if you combine those foods improperly, then your body has a hard time digesting, thereby creating all kinds of problems as it begins to rot in your tummy. But, if you eat foods that are digested the same way, they are processed quickly through your body and don't stick around turning into fat and such.
The downside is trying to kick sugar, caffeine, and white flour. The upside is, I already feel better, and I feel like I'm starting to loose weight. I've switched to Stevia (irritating aftertaste, but I'm getting used to it). I'm eating way more fruit. And I like that I can prepare mostly the same food as usual, only I combine it differently on my plate.
I've committed to trying this for one more week, we'll see how it goes.
Zucchini Noodles Alfredo
This turned out awesome! Even Danny liked it. He suggested adding grilled chicken to it, which would be incredible. Yes this is high in fat but it is totally legal with food combining (I'll explain in another post). I actually ate 2 zucchini... I don't even usually like zucchini. I would have loved this sauce with sourdough bread, but that would be an indigestible no no.
This makes 2 main dish servings (or 4 side dishes)
Ingredients:
6 Medium zucchini
1 T. olive oil
3 cloves garlic, minced
1 C. heavy cream
1 T. butter
1/2 C. grated Parmesan
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1-2 T. fresh chives, for garnish (optional)
With sharp veggie peeler, make long noodles by starting at the top of the zucchini and "peeling" ribbons down the length of the zucchini. Continue making ribbons as you turn the zucchini to get all the green part off first. Keep making ribbons until the center portion becomes too thin to peel. Set aside noodles.
Heat a medium saucepan. Add the olive oil and garlic and saute for 1-2 minutes. Add the cream. bring to a boil, then reduce heat and simmer until the mixture has a sauce like consistency, about 12 minutes.
Meanwhile, heat a large skillet on medium high and add the butter and zucchini noodles. Saute noodles for 2-3 minutes.
Stir the Parmesan cheese into the sauce mixture until melted. Remove from heat. Season with the salt and pepper. Pour over zucchini noodles and toss to coat. Sprinkle with chives if desired.
This makes 2 main dish servings (or 4 side dishes)
Ingredients:
6 Medium zucchini
1 T. olive oil
3 cloves garlic, minced
1 C. heavy cream
1 T. butter
1/2 C. grated Parmesan
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
1-2 T. fresh chives, for garnish (optional)
With sharp veggie peeler, make long noodles by starting at the top of the zucchini and "peeling" ribbons down the length of the zucchini. Continue making ribbons as you turn the zucchini to get all the green part off first. Keep making ribbons until the center portion becomes too thin to peel. Set aside noodles.
Heat a medium saucepan. Add the olive oil and garlic and saute for 1-2 minutes. Add the cream. bring to a boil, then reduce heat and simmer until the mixture has a sauce like consistency, about 12 minutes.
Meanwhile, heat a large skillet on medium high and add the butter and zucchini noodles. Saute noodles for 2-3 minutes.
Stir the Parmesan cheese into the sauce mixture until melted. Remove from heat. Season with the salt and pepper. Pour over zucchini noodles and toss to coat. Sprinkle with chives if desired.
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