multi-hyphenated-me

the hyphens that define my life

Get Your Bake On! September 5, 2013

There are great combinations in the world – milk and cookies, peanut butter and jelly, Sonny and Cher, and the list goes on.

The last 24 hours of my life has been a rough combination – late night baking, thunderstorms, kids wide-eyed and up all night watching the storm, our dog’s toenails clickety clacking on the wood floors all night from his storm nerves, me not getting even 6 hours of sleep, getting the kids ready for school 45 minutes before school starts because I didn’t know Thursday was late start at 9:30 (aren’t we already starting late at 9?) and I had to work all day, no more staycation or vacations for me.

From the deepest depths of exhaustion I write this blog post tonight. I only write because I’m a total showoff (that’s for you DB) and want you to know that my exhaustion stems from my six baking entries in the Spokane County Interstate Fair.

No drum rolls, no fanfare, just photos and brief commentary.

As you know in previous years, I have won awards at the Coconino County Fair in Flagstaff, AZ.  This year, I thought it would be great to test Coconino County against Spokane County and submit my winning entries.

The very first prize I ever won at the fair was Best of Show for my peanut butter and jelly bar cookies.  My mother in law and I went to the fair with my baby who is now 12 in the stroller.  My mother in law and I whooped and cheered when we saw the Best of Show ribbon on my cookies!  I have a photo of that day somewhere but here is today’s entry for Peanut Butter Jelly Bars.

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The boys had one after school today and RAVED about them as if I had never once cooked anything good for them, ever.  My husband doesn’t like them.  He didn’t like them the first time I made them and won big, nor this time.  The boys gave him a full ration of grief, I didn’t have to say a word.

I have won more blue ribbons for my pies than anything else I’ve ever submitted.  Of course I had to submit a pie to the Spokane County Interstate Fair!  Today’s entry was an Old Fashioned Apple Pie.  Straightforward and simple, double crust, granny smith apples sweetened with minimal sugar, lemon juice and zest and just enough cinnamon.  I had to make an extra pie for the house (to keep the wolves at bay).  My husband may not like the bar cookies but since last night, he’s already eaten half a pie.

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Banana Walnut Bread is our household staple. Coconino gave me blue, let’s see what Spokane County thinks.

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Three nods to the past and three nods to the future.

Spokane County Interstate Fair hosts the Fleischmann’s Yeast Best Baking Contest with two categories, one for baked goods (anything goes) and one category for dessert pizza.  I have never entered a brand name contest so why not try for both.  Each category has a $125 first place prize.

For most Thanksgiving and Christmas dinners, I make Parker House Rolls that the family loves.  I modified the recipe I typically use to abide by contest rules and hope for the best.

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The second category, dessert pizza, is the main reason I was up later than I should have been.  I was stuck.  I went into baking last night without a clear plan and I suffer now because of poor planning.  Yet in my cross-eyed delirium last night, I came up with Honey cardamom Raspberry Focaccia.  A crazy combination of recipes from various sources that turned out to be one of the best looking entries of the day.

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In August when I signed up to participate in the fair, I felt the need to expand my horizons and push my limits.  Trust me, I was cursing myself last night for my idiocy.  In all fairness to myself, it was a good idea, what wasn’t a good idea was six entries.

For my sixth entry, I decided to go beyond what I know – wheat – and make a gluten-free pie. Suspenseful, right?  For me too.  I won a blue ribbon for a strawberry frangipane tart in Coconino, so why not make it gluten-free for Spokane?  Spokane foiled my plan because they disallow fresh fruit entries.  Instead, I made an almond frangipane nectarine tart with fig glaze.  Turned out pretty good I think, who knows for sure though, no taste tests available as I had to turn in the whole pie!

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I’ll let you know the results when them come in!

 

Fair Eve September 4, 2013

This eve is not fair.  It’s hot and humid with a storm on the way promising relief.

Tonight is Fair Eve, the night before baking entries are due at the Spokane County Fair.  Judging takes place on September 5th & 6th.

Oh yes, it’s ba-king night, and the fee-ling’s right.  Oh yes, it’s baking night, oh what a night. Oh what a night!  I hope you sang along to the classic disco tune Ladies Night, if not read it again.

I have no time to blog, let alone sit down, and shouldn’t be posting this blog right now but, I’m a giver, you want to read, so who am I to stop you?

I can’t tell you what I’m submitting to the fair just yet.  Photos and full details will follow in tomorrow’s post.  I will tell you that I’m submitting six entries. Two are entries in the Fleischmann’s Yeast Best Baking Contest, first category is baked goods and the second category is dessert pizza. Each category has a $125 first prize and momma needs a new pair of shoes. A quick bread, cookies and two pies is all that I’ll tell you about my other entries for now.  I’m in it to win it, but I really just love the motivation to bake.  I’m really anxious to see the competition too. What does Spokane County have to offer?  We’ll just have to see.

I have seen some great fair photos across the country from The Fabulous Beekman Boys from Sharon Springs NY (Josh Kilmer-Purcell and Brent Ridge), known December winners of CBS’s “Amazing Race,” were grand marshals for the Grand Sunshine Fair Parade in Schoharie County.  www.beekman1802.com  I follow them on Facebook and  find them funny and practical and awesome, you might too.

My cousin is a ridiculously talented knitter and took first place for each of her entries, a shawl and tam at the Medina County Fair in Northeast Ohio.  She also took second place for a quart of cherries she canned.  I just want to say that we had the same knitting teacher, our Grandma, yet I own “The Idiot’s Guide to Knitting” and she is a professional knitter, providing samples for knitting magazines to show in books and patterns.  Blood is one thing, talent is another.  I hope she doesn’t mind me bragging her up and showing off her blue ribbons.

kim craigs

My friend’s kids are true 4-H animal raising fair winning professionals.  Her teenage high school daughter took the Grand Champion prize for her steer (Go Taya!) at the Coconino County Fair in Flagstaff, AZ.  Her husband also proudly won the Hogs in Heels Race – envision this guy –  6’3, skinny as a rail, in jeans and heels chasing a full size pig around a corral with a bunch of other men in heels.  If my friend and her husband didn’t have 5 kids, I’d question his real motivation other than good old-fashioned fair fun.  The kids also showed chickens, pigs, goats and steer and have a bunch of really cool giant belt buckles from past year victories to prove they are serious contenders.

One of my co-workers worked at the Orange County Fair in Southern California for three weekends pouring wine samples from the various wines submitted for judging.  He likes to think of himself as a Carney, but he is just one of the important people who make county fairs fun, even if it is the OC Fair which is a county fair on steroids.

Now it’s my turn.  I wasn’t going to blog but just churned out 575 words and counting just reliving the summer fun my connections have had at their county fairs.  I hope you found some summer fun at your county fair.

Back to baking!

 

What’s Cooking? August 31, 2013

Today, on August 31, I received my October issue of Family Circle magazine.

I love magazines, as I have mentioned many times.  I subscribe to Family Circle, Better Homes and Gardens, Martha Stewart Living, Whole Living, Sunset (Northwest edition!), Fast Company, Dwell, Bon Appetit, Real Simple, Mother Earth News, Real Simple Family, Eating Well, Fitness, and Bon Appetit.  I read every one, cover to cover. I also dissect the magazines as I go along, tearing out articles, webpages referenced, house and garden project ideas, clothing ideas, recipes and anything else that strikes my mood.  I then file the tear outs into folders for future reference. My system is justified (monthly to my husband) as I get rid of what I don’t want, so I don’t store magazines in their entirety and my system is efficient because I regularly review my files to either use or purge the information.

My magazine process works but is completely ridiculous.  For one, at work, I am completely virtual, operating without paper day in and day out. Second, I despise filing, even more so than ironing. Yet, for whatever reason, my magazine system, filing included, brings me joy.

Have you ever noticed, while reading a magazine, that, in the food section, only weeknight menus are provided?   Real Simple, Eating Well, Better Homes and Gardens and Family Circle all provide 5 meals to get you through the week.  Family Circle also provides a month of weeknight dinners in the October issue. 

I don’t know about you, but I cook seven days a week (or at least strive to).  We have to eat seven days a week. Why then, do magazines only provide 5 days worth of menus for a week?  Maybe the thought is that you have more time on the weekend than you do during the week to plan your dinner menu.  I don’t know about you, but my weekends are equally as busy as my weekdays.  Or perhaps magazine people dine out on the weekends or mooch meals off of family and friends.  I can’t speak for magazine people, I don’t know their rationale.

My rationale is to plan dinner for every night of the week, all 28, 30 or 31.  If I am able to dine out or mooch meals off family or friends, you know I’m there, but I have a back up plan.

Here is our September menu for every night of the 30 days hath September.  Every week, we have a meatless meal, one or two nights of fish/seafood, and a pasta.  We only have beef 1-2 a month with chicken and pork as our standing meat meals.  I use recipes from family favorites, current magazines, cookbooks and from my file collections.  As I prepare the calendar I collect the recipes and clip it all together for easy reference.  A method to my madness, or just madness? Enjoy.

Sunday Monday Tuesday Wednesday Thursday Friday Saturday

1

Spinach Mushroom Quiche w/ Salad

 

2

BBQ Chicken

Potato Salad

Corn on Cob

Goodbye Summer

3

Shredded Beef Tacos

Rice & Beans

Guac

4

Ratatouille & Pasta

 

5

Turkey Meatloaf

Baked Potatoes

Green Beans

 

6

Coho Salmon w/ herbed quinoa

7

Soccer Tournament

Dinner Out

8

Scallops & Summer Squash

 

9

Loaded Baked Potato Soup & Salad

 

10

Pork Milanese with Sweet Potatoes

 

11

Eggplant Parmesan

 

12

Braised Chicken with Fennel & Brown Rice

 

13

Cod with tomatoes, polenta and sautéed spinach

 

14

Pork Tenderloin with Red Cabbage

 

 

15

Chicken & Dumplings

 

16

Broccoli Soup & Salad

 

17

Chicken Marsala w/bowtie pasta

18

Bean & Cheese Burritos

19

Hash& Eggs

 

20

Salmon Cakes with Lemon & Dill

 

21

My Birthday Dinner Out!

 

22

Chicken Pot Pie

 

23

Minestrone & Garlic Bread

 

24

Chicken Enchiladas

25

DIY Pizza

26

Chicken Piccata & Broccoli

27

Shrimp Risotto

 

28

Bratwurst & Sauerkraut

 

 

 

29

Chili & Cornbread

 

30

Andre’s 8th Birthday Dinner Out!

 

 

         
 

Cookbook Inspiration August 29, 2013

Filed under: Cooking — multihyphenatedme @ 10:13 pm
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Confession.

Unconsciously, I collect cookbooks. 

I have a cookbook library of 73 cookbooks. My obsession makes me laugh.  I say it is my unconscious collection because I don’t consciously think to add new cookbooks.  I am drawn to them, inspired by the promise of their creations. 

Seventeen of these cookbooks are vegetarian.  Twenty-two are dessert related.  Near equally, I am healthy and a junkie with a sweet tooth. Let’s call it balance.

With our recent move, I purged 16 or 17 cookbooks that weren’t worth moving.  I can’t even remember what was left behind.  To my joy, the prior owner left a stash of 12 cookbooks that includes a 1951 copy of Favorite Torte and Cake Recipes that I look forward to testing in the near future.

Many of the cookbooks in my collection I receive as gifts, pilfered from my mother’s stash, inherited from my Grandmother or just picked up along the way. No matter the source, I use all of my cookbooks.  I read them, cover to cover, sample recipes as time passes, and make notes in the margins – dated, in ink, with my comments and family reaction.

There are six cookbooks, set aside from the rest, that are my go-to favorites. 

  • The Martha Stewart Cookbook is by far my most loved.  Her recipes are labor intensive but worth the effort as every recipe attempted is fantastic.
  • Ina Garten’s The Barefoot Contessa Cookbook and Barefoot Contessa Family Style recipes are loved by my family.  
  • Mark Bittman’s How to Cook Everything is a fast reference for instant success.
  • Better Homes & Gardens New CookBook (the one with the red plaid cover) is filled with classic recipes you can’t live without.
  • Biba’s Italy by Biba Caggiano was a gift from my mother-in-law and has provided so many incredible meals and desserts.  My boys request these recipes which speaks to their advanced palettes and appreciation for great food.

Growing up, a few weeks every summer on my grandparents eighty acres in the middle of the Muskegon National Forest in Michigan, I spent nights playing cards (Screw Your Neighbor – it was the 70’s – this game is very much like Uno today) with my older sister and grandparents, and reading my Grandma’s recipe booklets that she hoarded upstairs next to our bed. This was my first introduction to written recipes.  My Grandma made her own pasta noodles to serve with venison and noodles.  She made paraffin topped jam from anything she could cook down.  She shopped at farmer’s markets, my Grandpa hunted, and what she didn’t can, she froze.  She was adventurous to cook turtle soup from a snapping turtle my grandfather caught earlier that day and she used to fry french fries in raccoon fat. Sound gnarly for you city folk? When you’re young and hungry you didn’t think about it, you just ate it. Fries in coon fat is delicious and we always begged for more.  We spent these summers foraging for mushrooms, wild blueberries and sassafras roots or fishing in the lakes for bass and blue gill then having a big fish fry complete with hush puppies. We baked bread, made pies and, one time, made so much caramel corn that I gorged myself sick.  Good times, great memories.  It was from these summers that I fell in love with reading recipes.  Granted, my choices were Harlequin romance novels or recipe booklets, which at age 8 or 9, was an easy choice I’m thankful I made today.

The cookbooks and recipes inspire and my family gives me purpose to create delicious food.

Nostalgia waves through me as I canned seven quarts and sixteen pints of peaches and one pint, seven half pints and two quarter pints of peach butter and put a gallon of blueberries and thirteen pounds of blackberries in the freezer from our first Spokane summer.

 

August Dinner Menu July 31, 2013

Filed under: Cooking — multihyphenatedme @ 10:51 pm
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Goodbye July!  You flew by fast and I can’t believe the month is over already.  I don’t know about you, but,in spite of my planning efforts, my food budget was shot full of holes.  Running and gunning to the river and lake after work did not leave time for meal preparation.  We ate a lot of meals out, including fast food. Ugh.  My body and my wallet paid the price.

A new month full of delicious meals to make the most of summer’s freshest fruits and vegetables.  I hope you are inspired to enjoy one or some of these meals. 

Sunday Monday Tuesday Wednesday Thursday Friday Saturday
       

1

 

Cashew Chicken Lettuce Wraps with Saifun  and Gyoza

2

Thunderstorms

Lasagna & Salad

3

Thunderstorms

Jessica’s Favorite Chicken Noodle Soup

4

Halibut with Tomatoes couscous

5

Grilled Pork Tenderloin   Plum Sauce 

6

Chicken Tostadas 

 

7

Fresh Tomatoes, Basil &  Pasta

8

Dinner Out

9

Grilled Shrimp Salad

10

Steak and Arugula Salad

 

11

Chicken with Herb Roasted Tomatoes

12

Tomato Soup  & Grilled Cheese

 

13

Chicken Enchilada Casserole

14

Homemade    Mac & Cheese 

15

Steak Fajitas  Corn, Black Bean Quinoa Salad

 

16

Dinner Out

 

17

Provencal Chicken Grilled Vegetables

18

Pork with Blackberry Chutney

 

19

Sweat & Sour Chicken Wings

20

Dinner Out

21

Spaghetti & Meatballs

22

Breakfast for Dinner

 

23

Homemade Pizza

24

Chicken & Snap Peas

25

Nicoise Salad

 

26

Gazpacho

27

Grilled Fish Tacos

28

Creamy Chicken Penne

29

Chicken Apricot Skewers

 

30

Pasta Salad with Shrimp

31

Turkey Burgers

Eat a great home cooked meal!

 

Beau Monde July 20, 2013

Filed under: Cooking — multihyphenatedme @ 10:38 pm
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I had a good day.

Nothing exciting happened.  I escaped my house cleaning chores to go to the grocery store.

As I walked past an elderly woman muttering to herself in the baking and spice aisle, I heard her say that she couldn’t read the spice jar labels.  I stopped and asked if she needed any help.  She stared at me and asked if I worked at the store.  “No, I don’t work here, I’m just offering to help you find the spice you’re looking for”, I told her.  She was wearing a slate blue sweat suit.  Today the temperatures were 97 degrees in Spokane.  Her eyes were the exact same color as her outfit.  Her white hair was brushed back over the top of her head which reminded me of the way my Grandma, Eula Mae, wore her hair.

Without missing a beat she told me she was looking for dried minced onion.  I gave her a couple of size options for the minced onion.  She then needed dill which I found for her quickly.  She then said she needed Beau Monde seasoning.  What?  I have never heard of Beau Monde seasoning.  Sure enough, it was there on the shelf.  She told me that she used these three ingredients, and because she appreciated my help, she told me the recipe that she said “would make the best dip you ever tasted”.

All the basic ingredients for dip – mayonnaise, sour cream, salt and pepper, plus the three herbs and spicesshe just purchased:  dill, minced onion and beau monde seasoning.  She stressed that you should not whip the ingredients together but slowly stir until combined.  She recommended eating the dip with carrots or other vegetables.  She always keeps the dip in her fridge in case company comes over.

I wanted to hang out with her all day eating dip and swapping recipes.

It is not unusual for me to help people in grocery stores.  There are plenty of short people that can’t reach the top shelf and need my height and long arms.  I offer to help almost every time I’m in the store. This was the first time I learned about a new product and got a recipe out of the deal too!  Good trade!

I should say it isn’t unusal for me to eat dip either.  I didn’t buy any Beau Monde seasoning but I will have to check it out.  Have you tried it?  How do you use it?

I found this online recipe to make your own Beau Monde Seasoning Salt:

Beau Monde Seasoning Salt:

1 tablespoon ground cloves
1 1/4 teaspoons ground cinnamon
1 tablespoon salt
1 tablespoon ground bay leaf
1 tablespoon ground allspice
2 tablespoons ground pepper
1 tablespoon ground white pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon celery seed
 

Sounds interesting. Salty for sure.  I love trying new things.  I should have bought some today while I was there.  Maybe I’ll make some dip and have some company over.

 

Time to Celebrate July 4, 2013

Today we celebrate the 237th year of United States Independence.  For most, the day is not recognized or celebrated for our separation from England.  The 4th of July is a glorious celebration of red, white and blue flags and banners waving at the beach, picnic, barbecue, summer fun and fireworks.

How are you spending your Independence Day?

We are declaring independence from moving!  No unpacking, cleaning, organizing, building, shopping or arranging today.  At least for a few hours.  Today, we are blindly following a lead that promises an ideal swimming hole for our first dip in the Spokane River.  We’ll barbecue at home then make our way to see the Spokane Fireworks Extravaganza at Riverfront Park.  Simple fun and good food are the makings for a good day ahead.  Whatever your plan is for the day, I wish you and your family a Happy 4th of July!  Go USA, long may our flag wave.

Enough star-spangled hoopla.

Did you know that I am a huge fan of Ball Mason Jars?  This year, Ball is commemorating their 100th Anniversary by recreating blue colored mason jars like the jars they made years ago, specifically from 1898 – 1937.

Not only do the jars have a symbolic nod to their past, their blue hue is very timely for 4th of July festivities.  Smart marketing!  I have no time to can or jam at the moment, but canning and jamming are weighing heavily on my mind.  I need to get this house in order so I can get stocking up for winter.

This week, we spent time in the basement of our 1942 home, checking out exciting stuff like the mechanical room, available storage, and because it is a partially finished basement, the 3′-4′ crawl space showing the exposed pipes and other eye-crossing stuff.  I really didn’t do anything other than enjoy the twenty degree cooler temperatures found in the basement compared to the 100+ degree temperatures in the rest of the house and outside.  Vince, on the other hand, was grumbling and puzzled why contractors or previous owners did the wacky building or repair jobs.  The curse of being a general contractor.  To me, it looks like a bunch of working pipes and wires.  To him, it is a jumbled Rubik’s cube begging to be corrected.  Whatever, do what you want, I’m chillin’.

Eventually I surfaced to the main level to deal with the seeminly unending supply of boxes.  Vince ventured upstairs later with the boys in tow, tracking me down in the living room declaring that he had a gift for me.  Had to be a dead rat or something horrid if they were all interested, I thought. The gift turned out to be an old half gallon blue ball mason jar!   Internet research tells me that Ball stopped making blue mason jars sometime around 1937.  The lid is zinc, and the #3 is the mold number used to form the jar.  Peach-something was once housed in the jar but no more.  Based on what I know, the jar is at least 76 years old.

ball mason jar ball mason jar 2

US Independence was declared in 1776. Looks to me like I have a new 4th of July decoration to treasure.

 

Back to Basics July 2, 2013

Filed under: Cooking — multihyphenatedme @ 6:43 am
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Hello July.  It’s summer and I have a new kitchen sporting a beautiful O’Keefe and Merritt 6 burner, double oven gas stove.  It’s time to get cooking.

In 100+ degree temperatures, the last thing anyone, including me, wants to do is turn on the oven, let alone expend any energy to shop and cook.  We have to eat, so we have to cook.  I plan in advance to removes the stress of “What’s for Dinner?”.  Nothing is set in stone.  I flip-flop days, make something entirely different instead and go out if we feel like it. Planning our menu monthly sets me up to have great meals for my family without a lot of fuss.

Here’s our family menu for July.  I pull my recipes from magazines, favorite cookbooks, family favorites or just add salt and pepper and grill.  Keep it simple and enjoy!

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

1

Almond Chicken Salad

2

Ground Turkey Tacos

3

Hot Dogs Baked Beans

Cole Slaw

4

BBQ Ribs

Potato Salad

Watermelon

5

Grilled Fish

Rice

Green Beans

6

Pasta with Sausage Peppers & Tomatoes

7

Grilled Ribeyes

Corn on the Cob

Sliced Tomatoes

8

Chilled Cucumber Soup w/Artichokes and Lemon Rice

9

Chile Verde

Rice & Beans

10

Spaghetti & Meatballs

 

11

Grilled Chicken

Tabbouleh

12

Grilled Shrimp & Veggie Skewers

13

Tequila Lime Chicken Corn Cakes

Sliced Tomatoes

14

At Home Clam Bake

Sausage, Clams, Corn, Potatoes, Zucchini

15

Corn Chowder

16

Chicken Fajitas

Rice & Beans

17

Greek Salad with Chicken and Quinoa

 

18

Lamb Meatballs with Cucumber & Pita Saffron Rice

19

Grilled Fish

Rice

Sugar Snap Peas

20

Pulled Pork Sandwiches

Cole Slaw

21

Fried Chicken

Potato Salad

Watermelon

 

22

Gazpacho with Grilled Shrimp

23

13th Wedding Anniversary!

We’re going out!

24

Chicken, Grapes, Pasta, Feta Salad

25

Bean & Cheese Burritos

26

Shrimp Stir Fry with Rice

27

Grilled Italian Chicken Sausage with   Caprese Salad

28

Hamburgers

Corn on the Cob

Milkshakes

29

Summer Vegetable Soup

30

Grilled Fish Tacos

31

Jessica arrives!!

Lamb Chops

Orzo Salad

 

My Daily Blog T-11 The Love of Friends and Cake June 8, 2013

“A heart is not judged by how much it is loved, but by how much it is loved by others.”  
The Wizard said to the Tin Man, The Wizard of Oz

Our hearts are full of love for my friends that hosted our going away party last night as well as for those in attendance. Over 100 people ate, drank, went swimming, played water polo/soccer and hung out in support of us, our children and our decision to move from Placentia, California – the OC – to Spokane, Washington. Nothing makes a party better than street tacos, beer, sangria, sodas, salads, dips and, my favorite part, cake.  Thank you my dear friends, my six senoras, that hosted the party.  I love you for your thoughtfulness, kindness, generosity and, most of all, your friendship.

I have to give a shout out to my friend made this Fiesta Cake for the occasion:

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The bottom layer is an inside-out german chocolate cake with chocolate ganache.  The second tier is sour cream almond with strawberry filling with buttercream frosting.  The third tier is ooey-gooey chocolate with chocolate buttercream frosting.  All wrapped in fondant and decorated to match our fiesta theme.  Was it any good?  I made the ultimate sacrifice and ate (not tried, ate) a slice of each.  Which flavor was best?  That is a tough, if not impossible call.  I had to have a second slice of the sour cream almond just to confirm that all flavors are fabulous!  How lucky am I to have leftovers in the fridge!! A huge thank you to my friend that made the cake.

As party favors, I gave each family a jar of homemade strawberry jam.  For the kids, we gave addressed and stamped California postcards to send California love to the boys.  Hopefully this will create a fun summer pen pal program and help keep everyone in touch.

Thank you my friends.  You are not easy to leave.

 

Las Vegas Living April 17, 2013

Filed under: Cooking,Life,Work — multihyphenatedme @ 11:24 am
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Las Vegas isn’t for everyone.  Though Las Vegas does offer something for everyone.  Many years ago I lived in Las Vegas for 6 months.  I wasn’t  a stripper, a cocktail waitress or a show girl but go ahead and think that I was if it  helps your mental picture of me or lend any credibility to my story.  For the past four days I have attended a Society of Human Resource Management (SHRM) Conference on Recruiting and Talent Management.  I’m a recruiter.  No, I don’t recruit strippers, cocktail waitresses, show girls or gamblers, but – again – if that helps you, go with the belief.  Most of Vegas, to me, is repulsive.  The smoking, gambling and drinking is gross.  I love Vegas for the gracious delivery of people at their best, in their finest hour.  If you want to people watch or have random interaction with people, Vegas is the place.  Last night, along with a fellow SHRM buddy I just met, we went to Ri Ra, an Irish Pub reported to have good food, good beer and good live music.

Did I say last night?  That’s an overstatement.  It was really late afternoon.  We rolled in at 5:30 PM.  It was early.  Our plan was to go early, have a beer before dinner to get seats before the crowd arrived.

We sat at the bar.  Two women in our 40-50’s with our SHRM tote bags in tow.  We were chatting over our Guinness when this guy from the bar table behind us wedges his way in to order drinks.  The bartender, a woman, asks what he’d like and he gave his drink order and added “Are you from Ireland”?  She nodded.  He added “God that’s so sexy.  Don’t mind me, my wife is right there, I just think anyone who speaks with an accent is sexy”.  He walks away and the bartender says to us “Idiot”.  We laugh in full agreement.

A bit later, the same guy wedges in and orders shots for his group – his wife and two other women.  His conversation topic this time is whether or not “the car bomb” is a real drink in Ireland to which the bartender said no.  He carries the shots to the table, asks someone to take a group photo and instead of the typical “cheese”, they all yell out “car bomb”!  The bartender, my friend and I look at each other in shock.  The bartender says, “He’s worse than an idiot, he’s ignorant too”.  At that point, just over 24 hours had passed since the Boston Marathon bombings.  Car bombs, any bombs, are not something to be celebrated.

The fun is not over yet.  My friend receives a call she had to take out of the restaurant.  The guy comes back to settle his tab.  He sits half a cheek on the stool occupied by my friend’s bag in her absence because he’s really too plastered to stand for any length of time. While he’s waiting to be processed out, he looks at me and says “Can I ask you a question”?  “If you’re able” I reply.  I’m a “may I” kind of person.  I constantly make my children rephrase the question or answer with “I’m sure you ‘can’ but you definitely ‘may not'”.  He was too inept and inebriated to even catch the correction so he asked “If you were on a desert island and could only have one food, what would it be”?  Really?  Fine.  Quickly I respond “Apples”.  He then told me his “choice would be garlic bread” as if I cared.  Then, stumped by my response (where is the bartender with his card?) he said “Really?  Apples.  Apples huh?  Why apples”?  (Where is that bartender?  Where is my SHRM buddy?)  I explain that apples are versatile.  They can be dried, juiced, sauced, baked, peeled or eaten whole.  One thing you can do a lot with.  You’re going to get really thirsty eating all that garlic bread.  At this point his eyes are crossing, his mind is boggled and he is clearly stumped.  He said with little hostility, “You just shot me down.  That wasn’t very nice”. Though I wanted to say “I’m sorry you’re an idiot, choose who you engage with more carefully”, I, instead, said “I’m sorry  you think I shot you down, I’m a foodie.  I think a lot about food”. The bartender then shows up.  He gives me a sideways drunken scowl and returns to his wife and friends.  The bartender notices the exchange and after he leaves asks what happened.  I told her he didn’t like my food choice.  She looks at my plate of fish and chips in front of me and says “idiot”.

The fun isn’t over yet.  Las Vegas never sleeps.

The two bar stools to my left become available (the entire exchange with the guy happened on my right).  Two Irishmen sit down.  I know they’re Irish because the Irish bartender knows them and they start raped fire talking in accented tongue that you could maybe catch every third word.  They order Budweiser.  What?  Irishmen ordering Budweiser in an Irish Pub?  I couldn’t let it go, so I asked them “Why are two Irishmen drinking Budweiser in an Irish Pub”?  They tag teamed their reply.  The first guy said “We drink Guinness for breakfast”.  The second said “We drink Budweiser as our early supper”.  Instantly I loved them.

In spite of my love for them, the Irishman on the end got excited about something and knocked over his Bud causing his friend to jump up and knock over HIS Bud, both of which ran down the bar and all over me.  The Ri Ra staff and the Irish gents were all very kind and gracious in mopping up the me and the mess.  In the end I was still soaked.  In Budweiser.  Soak me in Guinness, slather me in Kerrygold and call me brown bread.  Fine.  I can deal with that.  To be drenched in stinking Budweiser was insulting.  I paid my tab and left.

I held my head high as I walked out and traipsed through the casino and hotel to my room.  Smelling like Bud.

Though I add last night’s experience to what I don’t like about Vegas, I do leave with good memories.  The lunch break I spent in 85 degree sun poolside with one of the best veggie hummus spinach wraps I’ve ever had and reminded me why I love resort living.  The conference itself was excellent and provided great takeaways I look forward to implementing soon.  Happy hour at MIX in THE Hotel was a great deal with a beautiful view of the strip.  The lobster cesaer salad and tuna tartare appetizers alone are worth a return trip.  I highly recommend THE Hotel over staying at Mandalay Bay.  A beautiful room with excellent service. Though I’m thankful for the experience and opportunity to be here, Las Vegas, to me, is a good place to leave to those that really appreciate what it fully has to offer.