I had my kids three years apart, but their birthdays are one month apart. Between the four of us in the family we celebrate our “burfdays” (as Carter calls them) from April to July. We have the last one this Sunday. Here are a few snaps from Robert’s 7th at Hunt Club Farms. The kids were tired, hot and dirty, which in my book makes for a good day.
This would only happen when Pappa's watching.Getting sassy in his hat
Every year we pack up the kids to head to the relatives in western PA. Lovely farms and people everywhere. I shot everything. Here are the first ones that I’ve sifted through.
A classic silhouette goes nicely in any room. For a black and white image, it’s surprising how expressive they can be.
Silhouette sessions are $75-$150 (5″x7″ to 11″x14″). All sessions include one printed image and a set of 50 enclosure cards. Other packages available upon request.
I had a wonderful girls weekend this past Friday and Saturday. It was a nice time to get away from the normal pace of raising two small boys, dealing with the laundry or the cat litter (two of my least favorite things), and generally preparing and organizing all that goes on around here. My husband, meanwhile, invited two couple for dinner on Saturday night. I got home at 5:30 and our guests started coming at 7:15. Less than two hours after coming home, dinner was not served, but we had fun. We ate lots of hors d’oeuvres and drank a few glasses of red wine. Dinner was served at 8.
Menu
Julia Child’sPotage Aux Epignards (Spinach Soup)
It was pretty good, anything with that much butter and cream can’t taste that bad. It took no time to prepare. French cooking doesn’t have to be hard. It can be, but it isn’t always.
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Brick Fried Chicken
from Lynne Rossetta Kasper’s How to Eat Supper. It was wonderful and juicy. You actually cook a butterflied chicken in a skillet with a brick on top of it. Don’t let the title fool you; this is sauteed, not deep-fried. I heard once that sauteing was a snobs way of frying. However, you get some of the crispy skin, but it is not coated like that brand formally known as Kentucky Fried Chicken.
Arugula Salad
with strawberries and polenta crisps (I used this recipes, but cut them a lot smaller for crisps) I dress most any salad with balsamic vinaigrette and this was no exception. I keep a bottle on the counter all the time. It’s easy to make and a little goes a long way. (1 part balsamic vinegar, 2 parts extra-virgin olive oil, a tsp or two of Dijon mustard- depending on how much you’re making. Blend together with a whisk or right in the cruet.)
(we skipped this, because there was already enough food on the table and I had really forgotten about it until the last minute.) I have made this recipe before, though and it is a great, easy side dish. My husband would prefer that I add roasted pine nuts or walnuts next time; he likes the crunchy nutty taste with the chewier taste of this oversized couscous.
Vanilla Ice Cream with homemade chocolate sauce and orange zest
This I adapted from Julia’s chocolate sauce. I added a little orange zest, because, why not? Her recipe is great plain, but it comes in a much longer recipe for profiteroles. Those are a thing of beauty, but not for a dinner in two hours.I didn’t have time to take photos of the event, but here are some taken of the aftermath. Well, this is what was on my counter the next morning. I was so exhausted, that I didn’t clean up until Sunday morning.
So here is my first attempt at a fondant cake.Fondant is actually easy to make; it’s not as easy to make it look like something.
I was worried that it would taste awful. It’s made with marshmallows and confectioners sugar. Yes, sugar and more sugar. But, it was really edible and not so thick that you couldn’t put a fork through it. But, buttercream is still my preference for tastiness.
The cake was good too. Under all of that icing, it stayed nice and moist. I was shocked, because a lot of fondant cakes I’ve had in the past have been very dense with a hint of dry-as-a-bone texture.
I was completely covered in cornstarch, powder sugar and food dye by the end.
I also like this cake website for ideas. www.easy-cake-ideas.com Let me know if you have any favorites.
Here’s the recipe for homemade marshmallow fondant: Marshmallow Fondant 16 ounces white mini-marshmallows (a bag may only be 10.5 oz.)
2 to 5 tablespoons water
2 pounds confectioner sugar
Vegetable shortening (you’ll need about 1/4 cup to coat your hands and work surface)
Melt marshmallows and 2 tablespoons of water in a double boiler or microwave: Put the bowl in the microwave for 30 seconds, open the microwave and stir, put it back in the microwave for 30 seconds more, open the microwave and stir again, and continue doing this until its melted. It usually takes about 2 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY (palms, backs, and in between fingers), then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
Start kneading like you would bread dough. Keep kneading; it’s sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant starts sticking. If the mix is tearing easily, it is to dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in plastic wrap and put it in a re-sealable bag. Squeeze out as much air as possible.
Marshmallow Fondant icing will hold very well in the refrigerator for weeks.
The recipe for good buttercream icing can be found in another post. Click for BUTTERCREAM LINK.
Why are farts so funny?
We all break an occasional wind, just like we all walk, talk, sneeze, or sleep. So why is the fart such a hilarious moment that needs to be celebrated with snickers and high fives.
Belly-busting for busting tail.
I live with three men (two under the age of eight and one who should be old enough to know better), but for some reason if anyone cuts the cheese all decorum is lost. Even the stink-eye from mommy can’t bring them back from the brink.
Taco and chili nights are the best gas-producing dinners (unfortunately meals that I don’t have to threaten or bribe them to eat.) And now that we’ve entered into spring, the produce section is teeming with the green leafy veggies, those toot-fueling monsters. I admonish, “eat your greens,” but with my trepidation knowing what vapors lurk in their little bowels yearning to break free.
The only thing funnier than a fooster from my boys would be one from me.
High fives all around.
Why are farts so funny?
