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elegance on a wooden slab

Cheese Plates. Such an impression and oh, so grand. My sister, Kortney introduced me to a proper cheese plate. Before that, I was a basic extra extra sharp cheddar and pepper jack girl. However, I still crave a good chunk of extra extra sharp cheddar cheese. And, I've graduated from basic pepper jack to Costco's habanero cheddar cheese. mmmmm...

A proper cheese plate can vary each and every time. Flexibility and variety are what make them so special. Start out with an attractive wooden block or cheese plate and load it up with goods. My favorite cheese combinations include: port salut, gouda, blue, manchego, Jarlsberg, goat cheese, sometimes an aged cheddar... by the way... Trader Joe's has the best deals on specialty cheeses. I always shop there. Costco also has good deals, but in larger quantities. Serve the cheese platter with a nice selection of wines.

This display happens to be pretty plain, but I didn't have all my goods when I took the picture.

I like to add sliced pears/apples, walnuts, grapes, mixed greens with balsamic vinaigrette. Serve with toasted crostini, multigrain crackers, i.e. Breton brand, etc. One of the best combinations is a pear slice with walnuts and blue cheese. OMG. yum. Almost always is the cheese devoured and gone by the end of the night. Enjoy!

a rally cry - i heart butterscotch

Every so often, I treat myself to a Dairy Queen (my favorite, favorite ice cream place.) My usual indulgences vary from a plain jane vanilla cone to a candy crunch dipped cone to a butterscotch dipped cone to a dilly bar to a butterscotch shake to a Hawaiian blizzard to a Mr. Misty float or freeze.

This particular day (only a few days ago), I was craving a butterscotch shake. I pulled up to my local Dairy Queen drive thru and ordered one. My drive thru teller didn't even catch it right away. I proceeded to the pay window and then she told me. I was shocked to hear that the butterscotch syrup I loved so dearly was discontinued - and - over a year ago. I settled for a chocolate banana shake.

OK, here are my rants on the subject...

#1. Why? Why was butterscotch taken away? Could I be one of the lone customers who orders a butterscotch shake? Was it really too much to ask to keep it on their menu? Was caramel truly a viable "substitute" for butterscotch? Why would they even offer as a substitute? Why would they offer the butterscotch formula they use as a cone dip as a substitute? They said it would be like a "butterscotch chip" shake. I didn't want a butterscotch chip shake. Just butterscotch. Was it really necessary to consolidate choices for their customers?

I mean, really...

Only a few years ago, Dairy Queen discontinued fresh, shredded coconut and substituted toasted coconut instead - just a word on that one - the comparison is by no means a comparison. Fresh vs. toasted coconut? Na.

#2. As weird as it sounds, I was somewhat relieved that the butterscotch had been discontinued over a year ago and only now had I just learned of it. Which means I don't have as much of an "issue" as I thought I had with ice cream cravings. Yay!

#3. Also, a few months ago, I was trying to find a butterscotch syrup to replace the empty one in my fridge at home. I could not find the right syrup - anywhere... in any of the grocery stores I frequent. Lots of caramel and caramel combinations, but no butterscotch. Ugh.

Bring back the butterscotch... pleeeaaaase. Dairy Queen?

sunday morning tradition

Our Sunday morning breakfast tradition is almond pancakes, whipped cream, fresh berries, syrup, sausage, eggs, juice, milk & a proper cup of coffee.

Here's a picture of Brendan making the pancakes on his 9th birthday. He was determined to grow his hair out until his birthday...

The almond pancakes are the best. Jeff's specialty... Sometimes we serve the pancakes with chocolate chips on the side. Other times we add bananas to the batter. They really are quite simple. Any pancake mix will do... Bisquick, Krusteaz, Dakota Maid, Hungry Jack. Make pancakes as package says, but also add about 2 teaspoons of almond extract for about 15-20 pancakes - we are big pancake eaters at our house, so we usually buy a bulk package. And, we all love our almond flavoring so much (wish I could find that in bulk.)

turtles. an indulgent pleasure.

Jeff and I took the kids to Wisconsin Dells for Spring Break this year. First trip to the Dells and second actual presence in the state of Wisconsin. I guess there is a first time for everything. The kids swam, went down all kinds of waterslides, chased each other around and pretty much wore themselves out for 2 days.

Clare lost a tooth in the rough waters of the wave pool.

And, I won't say what Eleanor did. (Just be thankful this is a food blog... no more details there.)

Ordered a pizza from a local eatery - and it was ginormous. It was called the big kahuna- a 20" circle of cheese and sausage and pepperoni and sauce. Weighed a ton and took two adults to carry it to the table (not really, but almost!) Created about 3 separate meals for 6 of us (and I'm not kidding.)

Stopped by an old fashioned candy store and loaded up on goods. I always wonder about the huge colored lollipops that every child just HAS to have, so we buy it, they take one lick and it gets tossed in the garbage. What a waste. The only thing the lollipops have going for them is their good looks.

Besides the lollipop Dane had to have, Eleanor was happy as a clam with her strawberry shortcake flavored dum dum sucker. Clare and Brendan found salt water taffy, suckers, gold chocolate coins, jolly ranchers, caramel apple suckers and every color m&m you can imagine.

Other candy in our bags... gummy raspberries, cinnamon gummy dollar coins, coconut and red apple jelly bellys, sour fruit balls and caramels.

I knew what I wanted from the minute I saw it. It was behind the glass case, and only accessible by the candy lady behind the counter. Mmmm... a turtle.

Chocolate, caramel and pecans... and all the variations - macadamia nut, cashew, peanut. I prefer the pecans - they even look like real turtle feet! Amazing. Quite certain it was the most exclusive pick, and at a price, so Jeff and I decided to share.

Well, my idea of sharing quickly evolved into a family of curious and eager tasters. Everyone wanted a slice of the pie, or in this case, the turtle. Regardless, I so enjoyed my sixth of the turtle. And, maybe next time, Dane will skip the lousy lollipop and go straight to the glass case.

I'd feel so proud.

I may just have to try my hand at a homemade turtle (Kanwischer style.) I think I'd top mine with sea salt. There's something about sea salt and caramel.

Would really need to decide where my glass case at home would be. And, I'd most definitely need a lock. We have lots of little mice around.

a wall to remember

I decided to have Jeff paint a section of our kitchen wall with chalkboard paint. Three things prompted it - lack of a picture on the wall, something I'd seen on HGTV and in local restaurants, and I wasn't too concerned about losing any more value in our home by merely painting a chalkboard.

Jeff and I were working out to our "30 day shred" video one day and Jeff happened to knock a gigantic picture off the wall while doing some leg lifts (or some other fancy core work that Jillian has a special name for - I just can't remember, so I'll call them leg lifts.) It was loud, the picture was heavy and the glass shattered - all over. Luckily, no one was hurt, but the noise was great enough to get the attention of 2-3 perfectly content children. We were only 20 minutes into our workout at the time. Bummer. Picture went in the garbage. :(

A side note about the perfectly content children... if you're a parent, you'll know what I mean. Anytime the kids are playing and getting along and entertaining themselves, it's a beautiful moment. And, with any hope, that moment lingers for a long time. So, during that moment, you're careful to make sure you don't do anything. Anything at all to disturb or change that picture-perfect, happy suburban family, Pollyanna, smiling and cheerful 'Leave it to Beaver' TV ad (or however you'd like to think of it,) because those moments are precious and few and oh, so nice. So, when the picture fell off the wall, it ended the 30 minute workout and it disturbed the serene moment of brotherly/sisterly togetherness we see so seldom.

I wanted a place to write out our daily dinner menu, since I'm often pushed by the wayside as my children bust through the door and run to the oven or stove to see what we're having for dinner. I usually get my hugs and hello after they get that taken care of. I also wanted a place for the younger kids to be able to draw while I'm busy in the kitchen and necessarily don't want one of them attached to my hip while I'm near gas flames or hot water or whatever...

So, here's the small section that Jeff painted.

The first night, I titled the area with "MENU." And, I added our menu of Cajun chicken fettuccine, caesar salad and crusty bread, but the inner coach in Jeff suddenly erased my menu and replaced it with a basketball setup/play.

I haven't had the heart to erase it. And, as I stare at it longer, it looks more like a piece of art. So, our kitchen chalkboard may now be a permanent art form. And, there will always be a story behind it.

citrus beauty

How beautiful is that? Grapefruit. So simple, yet so classic and amazing. So fresh - a glimmer of spring, during this March winter hangover. mmmm.

Growing up, I remember being fascinated by how my dad loved to eat a half grapefruit in the morning. He would split it in half, sprinkle generously with sugar and save the other half for the next day. I remember hovering over his bowl, as he used his serrated spoon to carve out the juicy, pink flesh. At the end, he would squeeze the remaining juice into his bowl and finish it - the best part.

I have the same love and appreciation for grapefruit today. And, Dane & Eleanor love it as well (so, I almost have to eat them by myself.) Otherwise, I'm often left with the juice at the end. There are different varieties of grapefruit, but I prefer the Texas red. In fact, just finished the last of them today. Must go to the store and stock up again...

blues over baby green beans

Here it is...

I've got the blues.... This is the last baby food in the house :(. I just can't seem to part with these prunes and green beans. Funny, because none of my kids really cared for the baby veggies, and I really only bought prunes for emergencies. So, why do I still have them in my cupboard? Well, they're not expired yet and I just can't throw them. My babies aren't babies anymore (sad pause...), but I still can't toss them.

How can this stage of my life already have passed?! Brendan is 9 and it seems like yesterday I was a new mom, cuddling him 24/7. Now, he's almost as tall as me and he's grown up to such a young man (or so he seems.) Clare is 7, and a girl who knows what she wants. I chuckle when I think about her wanting to take dance lessons at 3, but deciding it "wasn't for her" by the end of the 6 weeks. Dane will be 4 in July and he's determined to eat all the green beans he can now, so he can be big like Joe Mauer. Dane got a little teary eyed the other day when we were talking about growing up and all the milestones of going to school, leaving for college, getting married, etc. Now, he tells me he doesn't want to grow up because he wants to live with mom and dad forever. (I'm OK with that.) And, Eleanor will be 18 months in April and she's already role playing - crawling around on all fours, acting as a puppy (with panting and barking included. She loves to climb as well (even up to the kitchen countertops.)

My babies are growing up...way too fast. And, I LOVE being their mom. I feel so blessed to have such a wonderful family. And, I may hang on to those jars of baby food for just a little longer. At least I'll have an excuse to throw them once they expire.

And, a message for my kids - our doors are always open and you're always welcome. :)

st. patrick's day corned beef

Happy St. Patrick's Day!

I love making corned beef, and what a great day to have it...

You can usually buy it pre-seasoned at the grocery store, although, I found it at Costco this year. Let it slow cook in the crock pot all day or cook in oven at a low heat (according to package directions.) Serve with baby red potatoes or steamed cabbage and a green veggie. Yum, yum, yum.
Could also be used to make the best reuben sandwiches - just need to assemble the sandwiches with rye bread, provolone cheese, sauerkraut and thousand island dressing. I like to eat my reubens with yellow mustard.

An Irish Blessing...
May your thoughts be as glad as the shamrocks. May your heart be as light as a song. May each day bring you bright, happy hours. That stay with you all the year long...

feet meet heaven

Your feet will thank you...

If you have hard floors and you're on your feet for extended periods of time, you must get a chef's mat. I mean, really? Genius innovation. It's like standing on air or on clouds - or whatever that feels like. Honestly, it's like heaven for your legs and feet. Not just for chefs, but salon folks, dishwashers, you name it. Maybe, just for those who like to stand.

I don't have the 'real deal' mat. Mine's an imposter filled with foam, but still a hundred times better than standing on a hard surface for 3-4 hours at a time. I'd prefer a - a GelPro, but my imposter will do for now. First things first. I'm working on a commercial grade kitchen for goodness sakes. On second thought, I need a place to sit and lounge while in the kitchen - a hearth room with a fireplace and a cozy chair and small flat screen reserved only for the food network... dreamy. For another time...

mise en place = no chaos in the kitchen

I've always wondered how chefs make everything "come together" at the right time - beautiful food. perfect presentation. everything done at same time. temperature spot on.

Often, I use Jeff as my right hand man in the kitchen. He helps me remember the boiling pot on the stove or the broiler browning some wonder in the oven. If it weren't for him, I think I'd have a lot more failures in the kitchen. He's saved many a dish. For sure. (And, he does clean-up and dishes, too! I'm so lucky. He's a gem.) I like to think I'm good at multi-tasking, but for some reason, multi-tasking and cooking don't mix well for me. When I have multiple dishes going at the same time, it's like a science trying to time everything just right.

It all makes sense now - prep. Simply put. Get all your ducks in a row before you dive in and start cooking. Hard for an impatient person, but I guess it's worth a try. I just adore Williams Sonoma - for their products, their recipes, their ideas. They have everything a cook could care for. I'm including an excerpt from their article on prep.

As quoted from Williams Sonoma's article...

Mise en Place: The Secret to Cooking Like a Professional

When you're in a hurry to get dinner on the table, it's tempting to just turn on the stove and start cooking. But you'll save time in the long run if you spend a few minutes getting organized. Professional chefs call this mise en place, which literally means "put in place."

Mise en place is the secret that enables a restaurant to take your order and, ten minutes later, serve your meal fresh and piping hot. It all boils down to advance preparation. In a professional kitchen, the carrots are peeled, sliced and blanched. The stocks and sauces are made, the garlic is chopped, the meat is marinated and the water is boiling for the pasta. All that's left to be done is cook the meal. Once the prep work is done, the dish comes together easily. (So true.)

This concept translates well into the home kitchen. No matter how simple the recipe, taking time to organize your equipment and prep the ingredients will streamline the cooking process. That way, you won't be chopping the parsley for the sauce while the steaks burn, or rummaging around for the cheese grater (and the cheese) while the pasta overcooks. If you're preparing several dishes at once, mise en place is essential to prevent last-minute chaos in the kitchen. (Love the chaos reference, as I can so relate.)

Before you start chopping and dicing, read the recipe through twice to familiarize yourself with all the steps. The list of ingredients specifies simple prep work, such as zesting the lemons or melting the butter. The directions alert you to any tasks that must be done well in advance, such as chilling sugar cookie dough before rolling it out.

I'm in serious need of improvement in this area, so wish me luck in my 'mastery of prepping'. I'll let you know how it goes...

word's out...i have a viking crush

My ultimate wish is to someday cook on one of these... I mean, who wouldn't love one of these bad boys?

or, better yet...

photos courtesy of Viking Corporation

Viking, are you listening? Anyone? Anyone? Bueller? Jeff?

Well, for now, I'll keep my fingers crossed and continue to dream about my viking crush and how fabulous it would be to cook and bake with one. oh, so fabulous.

the perfect cup

I admit, I'm a coffee snob. For someone who only started drinking coffee after getting married (almost 13 years ago), I've quickly acquired a discerned palate for a "proper" cup of coffee. It's funny how my preferences have evolved, really. When I tried my first cup of Starbucks, I couldn't handle what I thought at the time to be a STRONG cup of coffee. If I only knew then what I know now.

Bear with me for a moment while I reminisce...I remember waking up to the smell of coffee when I was younger and living at home. What was so special about that smell? I mysteriously wondered (as my own kids do today), what was so fabulous about that cup of steeping hot liquid? The aroma of coffee meant my parents were up and starting their day. During the work week, my dad would come down the steps in his suit and tie, faint smell of his cologne, ready to enjoy a cup of coffee before he headed out the door. He may have also had a bowl of corn flakes with sliced bananas and strawberries or a slice of peanut butter and jam toast.

On the weekends, my parents would be in their robes, drinking their coffee, reading the newspaper and enjoying that peaceful time before everyone awoke. I can so appreciate those moments myself, now. The beauty of a quiet moment while everyone is still asleep. The weekends usually meant a trip to the Donut Hole in Bismarck. I can still taste the old fashioned sour cream doughnuts. We used to stick them in the microwave for a few seconds to warm them up. MMMM. Delish. Coffee was always a part of my parents' morning, whether it be during the week, on the weekends, while camping or a family hotel stay. Thanks for the great morning traditions you created for us, mom & dad.

I love coffee - it brings people to the table, it encourages conversation and it makes my morning. Jeff and I have always bought whole bean coffee and we grind it fresh every morning. I prefer the dark roast. And, I make it just like the package says....this one's for you dad!

My "proper" cup of coffee has to be made like the package says, served with raw cane sugar (or agave nectar) and most definitely, a hefty helping of half and half or the more indulgent heavy whipping cream. mmmmmm. Sometimes a dash of cinnamon is great. Oh, and it must be steeping hot - forget lukewarm. Call me a snob, but I like my coffee how I like it. As this package says, "Adjust to taste. Experiment. Only you know how you like your coffee." Well stated.


How beautiful is that?

Cup of the morning to ya.

fridays with d & e

My Fridays are fairly routine - early morning work out with hubby, freshly brewed coffee, send Brendan & Clare off to school and pack up Dane & Eleanor to run errands at our favorite places - Target & Costco. Usually, Dane has Swedish Fish on his request list. Eleanor just sits and smiles while I load up the cart.

Disclaimer: Sounds perfect, doesn't it? Note... I'm usually under a time limit - the kids only last so long and tantrums start to erupt like molten lava from a volcano. That happens, and depending on where I am in the midst of the errand - I will halt everything and leave the store. Just not worth it to me to battle the toddler urges and temptations of the checkout lane and the end cap displays (why do they do that to us anyway?) And, why wouldn't I give in? Even just once? Because I'm most definitely doomed from then on. Toddlers and preschoolers remember that stuff and will play on emotions and get their way each and every time. So, I carry on.

Most of the time, I get all my groceries and necessities into the car before anything like that happens. :) Today, I did buy some junk - yes, I did. Here's a sneak peek.

I know. I can barely stand to look either.

I made up for it by getting these - and not just one bunch, but two!

If you haven't been to Costco to pick up some Clem'n Tina's - GO! They are amazing right now. And, still in season. The perfect combination of tart and sweet and can't get enough of them goodness!





Here's what Dane & Eleanor were doing while I was making them their nutritious Kraft macaroni and cheese lunch. Oh, and served with clementines. :)

Look at these goof balls.
Eleanor and Dane

Happy Friday!
tk

facebook social networking pays off

Viking facebook page

So, I'm a Viking Facebook fan and regularly comment on their wall posts as well as continue to enter chances to win the crown jewel of Viking - a Viking range. I'm so in love.

I happened upon a posting about National Tortilla Chip Dip Day and the question was - "What is your favorite dip to serve with tortilla chips?" Immediately, Kortney's chile con queso dip came to mind. Kortney is one of my fabulous sisters and also a fellow foodie and gourmet cook. The first 3 to respond with their recipes would win a Viking hand blender and chopper attachment. So, I fired away, typing everything from memory and submitted. Not thinking anything of it for the rest of the day, I checked Facebook in the early evening and noticed the following post...

Viking is totally impressed at how fast the recipes have been flying in! The ladies take the prize today: Sharmila Shah Sil with a spicy Buffalo Chicken Dip, Tenley Thompson Kanwischer and her Chile Con Queso, and Susan Kraus Lovelace's Salsa! Congratulations to this lucky trio and thanks to all of you who shared recipes!

So cool! I can't wait for my new hand blender... and thanks to my sister for sharing the chile con queso recipe with me. It's something my friends look forward to when they visit. It's so spicy and yummy and soooo addicting. I will post the recipe soon.