Author: Melissa

Oh, she looks so old!

(sorry for the huge picture – picasa is not working for some reason!!)

And we continue the long-standing tradition of my kids getting sick whenever we come to Grandma's house. This time we all have killer colds and Ellie has a fever. So we'll be spending the day indoors, recuperating and drinking orange juice. (Hey, its not the stomach bug, so I'm not complaining!)
Figures. Its finally sunny and the snow has melted. And we're staying inside.
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Colin has decided he is a big boy now and thus refuses -violently refuses, actually - to eat any and all baby food. So my mom and I are scrambling to find foods to nourish a 25-pound ball of energy with only 7 teeth. He'd happily eat only grapes and pancakes, but we're trying to sneak in some protein and veggies, being the meanies we are.
He is not pleased.
Any suggestions? So far he'll eat scrambled eggs, kidney beans and most carbs. Veggies have been a bust. Oh, and he ate chicken once.
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Last night I snuck out to get my hair done. Full highlights. It took OVER THREE HOURS. Good heavens. No wonder I get my hair done about once a year. Besides costing a stinkin' fortune, when do I have three whole hours to myself? At least I got to sit and read two whole magazines without kids interrupting me! It looks great – much lighter. I've been trying to take a  picture, but without my beloved SLR, I'm stuck. You'll just have to wait. I'm sure you'll be holding your breath.

 
(Yes. This was taken on Tuesday. NOT DEcember.)

When I saw this recipe in this month's issue of Everyday Food (one of my FAVORITE magazines EVER), I had to try it. It looked super simple, very yummy and in the bargain meal section! Its fantastic. You must give this a try.

Slow Cooker Beef and Black-Bean Chili

1 pound beef chuck, cut into 3/4-inch chunks
1 can (15 ounces) tomato puree
1 cup dried black beans, rinsed
1 medium red onion, chopped
2 garlic cloves, minced (I added more. Since you can never have too much garlic.)
3 tablespoons chili powder
Coarse salt and ground pepper
1/4 cup sour cream, for serving (or cheese or whatever you like)

In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream and reserved onion. (I found it took a bit longer to cook than that – mine cooked on low for 9 hours.)

I don't have a picture, because we gobbled it all up. Next time I make it, I'll add one!!

recipe origin: Everyday Food

Grace: "Mommy, its your turn now. I'm all done. I will not open the door while you go potty."
Me: "Thanks."
Grace: "I will not open the door, Mommy because if I opened up the door, people will see you going potty. And they would see your panties. And that would not be polite. It is very rude to show people your panties."
Me: "That's right."

Today I am driving to Ohio.

By myself.

With three kids.

BY. MYSELF.

Pray for me, Internets. I'll need it!

After seeing this on Food Network, the girls and I decided we had to try it!!  It is so, so, so, easy. Makes an impressive looking ooey-gooey chocolate dessert and tastes amazing with vanilla ice cream!! You MUST try this one.

Brownie Pudding

1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
4 extra-large eggs, at room temperature
2 cups sugar
3/4 cup good cocoa powder
1/2 cup all-purpose flour
Seeds scraped from 1 vanilla bean
1 tablespoon framboise liqueur, optional
Vanilla ice cream, for serving

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.
When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.
Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding. Allow to cool and serve with vanilla ice cream.
Recipe origin: Barefoot Contessa Back to Basics

Remember Ellie's first school picture? This ridiculous one?? That is on her school id and everything and makes us laugh hysterically whenever we see it…
       
Look at the new one:
 
Girlfriend learned to smile!!! Yay!!