Happy Birthday Bo!

Bo is 2 today!  I went and got cupcakes - two of course that are canine edible special for the pups!  I also picked up another present for him - a sock monkey toy!  He LOVES toys, but he'll have to share with his sister!  We are looking forward to having a little party tonight!  Jim and I enjoy this, but we think Bo knows something's up - he always does!

Family Happenings!

Mallory and Brody celebrated their first birthday with a big bash this past weekend, and yesterday Whit Rose came into this world.   

Fun Family Happenings!

Enchilada's

2 pounds ground turkey
1 white onion (diced)
1 1/2 chipotle pepper in adobe sauce – La Morena (put rest in freezer)
2 cups of cheese (Mexican blend and cheddar)
2 cans of enchilada sauce (red or green)
1 tomato
Cilantro
Cumin
Green onion/Scallions
Bell peppers (optional)
Tomatoes (diced)
Corn tortillas - La Tortilla Factory Recommended

Cook meat on medium - cover and stir occasionally about 10 mins total.  While the meat is cooking sauté onions (and bell peppers) with olive oil on low heat.  After meat is cooked, strain, and bring back to pan.  Then add onions, 1 can of sauce (heated), cilantro, 1 cup of cheese, cumin, stir and simmer on very low heat.

Heat Tortillas in pan on very low heat - each side – let it warm tortillas and make them soft.

Create an assembly line of mixture:
skillet for tortilla
meat and sauce mixture

sprayed baking sheet or dish.

Put a spoonful or so of mixture in tortilla and roll up and put in the pan.

Pour the other 1 can of sauce on top of all the enchiladas.  Add the other cup of cheese. Garnish with  cilantro, green onion now, and tomato.  (If you'd like to wait and add the cilantro and tomato after it comes out of the oven that's fine.)

Put in the oven for 10 mins. (no more than 15) mins. in oven on 350.  Serve

Makes 10 - 12

Self Esteem Help

A self esteem camp for girls is getting publicity in the New York Times and on the Today Show.  The Curse Of The Good Girl book by Rachel Simmons founder of GIL comes out later this month.

Advice and tips while geared to young girls and their mothers also help us all.

Chicken Alfredo

What You Need:

1 pint (2 cups) of whipping cream

1 box of penne or fettuccine

pinch of sugar

salt

pepper

3 tsp of sage (extra for serving)

1⁄2 cup grated pecorino sardo

1/2 cup parmesan cheese

1/4 cup of paremsan or parmigiano-reggiano for serving

2 pds of chicken breast or chicken thighs

What You Do:

Boil water with olive oil and a pinch of salt in an 8 quart pot after boiling add pasta and cook till al dente.  If using a box follow their time, but check it a minute or two before the time they give.  (Italian expression describing pasta having been cooked so as to be firm but not hard.)

Grill your chicken

In a separate medium sauce pan combine whipping cream a pinch of sugar, cheese (a little or a lot), and fresh sage. Stirring often on med/high heat. Then put on a med/low heat. Add a good amount of salt and pepper to taste.

Drain pasta, add sauce and chicken, then top with sage and freshly grated cheese.  Stir and serve.  

Spanglish Sandwich

Thomas Keller created the sandwich used in the movie Spanglish.  Some consider it "the best" sandwich, and some consider Chef Keller "the best."

Somewhere Inside

Last night at an event I heard Laura and Lisa Ling share some of their stories on journalism, captivity in North Korea, North Korea itself, and their personal fight for freedom.  President Bill Clinton also shared some of his roll in their stories.  An eye opening, emotional night.

Lunch Last Friday

Reflecting on a good time I had last week with good friends.  Last minute plans can sometimes work out best.  Funny how that is the case at times.  And it's important to make time for good friends which makes for good fun.  Me, Sarah, Hillary, and Jenny certainly had good fun last Friday.  Voila!

Silly Bandz

I've been seeing young and old alike wearing these bracelets.  Seem to be fun and fashionable.  My cousin Avery came to see me at work yesterday and she posed with them for me.  She's a doll, and is a little more grown up everytime I see her.

Happy Birthday!

Three years ago today our niece Alexa was born, and one year ago today my life long friend Katie's, Reese, came into the world.  Thinking about these sweet girls today! 

Alexa, in keeping with the style of her Aunt Suzanne, has been celebrating her birthday in advance!  She had a little birthday bash this Saturday.  Below are some photos of her party and her having a good time wearing some of her new things!

And today is also my cousin Lisa's birthday, as well as, Katie's mom, Afton's birthday, and our dear friends Brooks and Sarah Beth welcomed their second son Patrick into the world today.   Happy birthday to all the August 11th birthdays! 

Pasta ala S&J

Ingredients:
Bowtie Pasta
Tomatoes - 2 garden
Fresh Basil to taste
1 yellow onion
3 garlic cloves
Broccoli
Mushroom
6 Mushroom Asiago Chicken Sausage (Can substitute with Grilled Chicken)
Salt, pepper, crushed red pepper

Instructions:
Boil water for pasta and heat your grill.  Cook your sausages on the grill then plate them and cover with foil.  Set aside.  Once the water is boiling add some olive oil and salt then add pasta cooking as directed on box, but I usually test the pasta a minute before it says on the box.  Sauté the garlic on medium heat with olive oil for one minute. Add the onions and cook for another minute.  Then add the broccoli and mushrooms.  Stir and cover for 5 mins stirring occasionally.  Add tomatoes and basil as well as salt, pepper, and crushed red pepper, uncover and stir - cook for another minute or so.  Once pasta is ready add olive oil to the pasta and then combine everything.  I like to combine in the big pasta pan.  Serve with any fresh Parmesan cheese.

So simple - so flavorful - so fresh!

Luggage Tag

Jim was in Florida most of July.  I know, sounds a little like a vacation.  But sad to say, it was all work and no play.

Good news though - he brought us home treats!  Good Dog treats (apple dumpling flavor) for the pups, and a blenheim Cavalier King Charles luggage tag for me.  It's going on their doggie bag.

I love the tag hanging on the hook with their his and her bella bean leashes.

Here Today Gone To Maui

6 years ago in Maui enjoying being Newlyweds!

July 31

Our wedding occured on July 31, 2004. We spent this past weekend celebrating our 6th anniversary. What fun to look back at photos and let our minds drift back to our wedding day. We found it neat that we now share that date with Chelsea Clinton and Marc Mezvinsky. We spent some time at the lake, and at home. Six years can go by in a hurry, and all the while the moments can also linger.

Turkey Larb Gai

Dressing:
•Juice from 2 1/2 limes
•Juice from 1 lemon
•2 tablespoons fish sauce
•2 tablespoons honey

Larb:
•3 tablespoons vegetable or canola oil
•1 red onion, diced
•2 shallots, thinly sliced
•1 (4-inch) piece lemongrass, minced (about 1/4 cup)

•2 Thai chiles
•Kosher salt

•1 1/2 pounds ground turkey, preferably dark meat
•1/2 cup chopped fresh mint leaves
•Freshly ground black pepper
•1 head butter lettuce, leaves separated

•Serve with Lettuce Wraps

Directions

Dressing: In a small bowl, whisk together the lime juice, lemon juice, fish sauce and honey. Set aside.

Larb: In a large skillet, heat the oil over medium heat. Add the onion, shallots, lemongrass, chile, and salt, to taste. Cook until the vegetables begin to soften, about 5 minutes. Add the turkey and season with salt. Cook, stirring frequently, until the meat and vegetables are cooked through, about 5 minutes. Add the dressing to the pan and cook for 2 minutes. Remove the pan from the heat and stir in the mint. Season with salt and pepper, to taste.

Spoon the turkey mixture onto the lettuce leaves and arrange on a serving platter.  Serve. 

Optional: sticky or steamed white rice and Thai Iced Tea.

Thai Tea

•8 cups water

•3/4 cup sugar
•2 whole star anise pods*
•12 black tea bags
•1 cup sweetened condensed milk
•Ice
•Mint leaves, for garnish

Directions

In a medium saucepan, over medium heat, bring the water, sugar and star anise pods to a boil. Remove the pan from the heat and add the tea bags. Allow the tea to steep and cool to room temperature, about 1 hour. Discard the star anise pods and the tea bags and whisk in the condensed milk. Pour into a large pitcher and refrigerate for at least 1 hour, or until ready to serve.

Garnish with fresh mint leaves and serve.