sharing the love

 I was given this from Mel over at Life is Like a Box of Chocolates – how sweet is she?

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So I get to pass this on to some girls that encourage and entertain me!
First, as always, Musings of a Housewife (my in-real-life friend!) who is just so fun and always has great posts!
Second, Beth at I Should Be Folding Laundry who is so cute and funny!
Third, my little sister. Who really needs to write more.

And some additional great reads for you:

I’m totally obsessed with this cooking site. Makes me sad I’m missing Thanksgiving dinner this year!!
Musings of a Housewife answered my pressing questions about boots.
If you’re Christmas shopping for kids, Scribbit has a great post on the funniest children’s books.

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gourmet fridays: roast beef with carmelized shallots

I’m making a version of this for a friend’s birthday dinner this weekend. Yummy yummy.

Roast Beef with Carmelized Shallots
serves 10-12

6 pounds boneless rib-eye roast (with fat), tied, if desired or
9 pounds bone-in rib-eye roast (with fat)
Coarse salt and fresh ground pepper
2 pounds shallots, peeled and halved if large
2 tsp light brown sugar
2 tsp balsamic vinegar
1 cup dry red wine
2 tbsp dijon mustard

1. Preheat oven to 500°. Season beef with salt and pepper. Place in a large roasting pan; roast until golden brown, about 30 minutes.
2. Reduce oven temperature to 325°. Place shallots around beef; roast until an instant-read thermometer inserted into thickest part of beef registers 130° for medium-rare, 1 to 1 1/4 hours more, turning shallots with tongs after about 30 minutes. (For bone-in, plan on 2 hours cooking time.)
3. Transfer beef to a platter; tent loosely with foil. Transfer shallots to a shallow bowl (continue cooking if not golden brown). Toss with sugar and vinegar; season with salt and pepper. Cover with foil to keep warm.
4. Pour off fat from pan. Add wine; cook over medium heat until syrupy, scraping bottom of pan, 2 to 4 minutes. Add 2 cups water; cook until reduced by half, 4 to 8 minutes. Strain into a small bowl; whisk in mustard and any accumulated juices from beef. Season with salt and pepper; serve with beef and shallots.

Recipe origin: Everyday Food 

deck the halls…

My own Christmas list is fairly pathetic this year (Boots! I need boots!), but I can recommend some fun shopping places for you all to enjoy! Most of these are on Etsy, so they are guarenteed to be super unique!!!
For stocking stuffers:
Try e.l.f. cosmetics. Almost everything is only $1, and they have some good stuff. The pumping lip gloss and nail polish  are great!

For kids, Tags on Bags  are cute for them to hang on their backpacks.

For grown-ups, these headbands are so adorable!

Gifts:
For babies, you can buy things from my wonderful store (cough, shameless self promotion, cough)

For kids, I am totally crazy about these winter hats by Portland Beanie Company.

For the ladies, how about a cute and flirty apron?

And for guys… this always stumps me…  I’ll have to think about this one.

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i need a pensive

If you know what that title means, you rock 😉

My head is swimming – SWIMMING – this week.  We leave for India in 6 days, so I have lists upon lists in my head of everything I need to do and everything I need to pack. I’m totally waking up at 3am thinking “Purell! Do I need more Purell?!?” And not like this time of year isn’t busy already – sheesh. So, I’m just trying to stay afloat over here.
I’ll make up for it when you have some fantastic posts next week when I can log in from India 😉

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who says people don’t fear god?

I was driving to pick up the girls from school and I was stuck behind this big ol’ car. It was trying to turn left onto a busy street and it was taking forEVER. This car was pulled out so far that cars had to squeeze around it. And it was taking forEVER. I could not believe that no one was honking at this obnoxious car! (This is Philly, after all, where people honk at everything, including such atrocities like ‘turning right’ and ‘stopping at a red light.’)

The mystery was solved when the car finally turned left. And I saw the driver.

It was a nun.

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so the tiffany’s catalog came today

Husband always buys me a very nice gift in a pretty little blue box when I have a baby. Its the least he could do after I’d… well… Lets just say that I’d earned it.
After Ellie was born he bought me this ring:
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When Gracie was born he bought me this necklace:
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Is it a mere coincidence that my baby is due in April and April’s birthstone just happens to be a diamond? I. Think. Not.

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interesting thought…

Husband was reading to the girls from the Children’s Bible the other day and they got to the story about the birth of Jesus.
Husband: “Look at Mary’s belly. She has a baby in her belly just like Mommy does!”
Ellie: completely serious and very impressed “Is God in Mommy’s belly?”

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ipod obsessiveness

I just spent way too much time reorganizing my playlists and adding some new music. Is having 3.7 days worth of music on my iPod slightly obsessive? Because I don’t think so. Because there’s still more music that I could add.

Speaking of i-pods, what do you all think of the new iPod Touch? I don’t think I like it.

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gourmet fridays: chicken curry

in honor of our upcoming trip…

Chicken Curry

1 ½ pounds boneless, skinless chicken (thighs or breasts)
1 onion, halved and very thinly sliced
4-6 garlic cloves, very thinly sliced
8 slices fresh ginger, peeled and very thinly sliced
1 tbsp curry powder
½ tsp ground coriander
½ tsp ground cumin
1 cup plain yogurt
1 package frozen peas (10 oz)
½ c toasted cashews (optional)

1. In a slow cooker, toss chicken with onion, garlic, ginger, curry, coriander and cumin. Season with salt and pepper. Cover; cook on high setting until chicken is fork-tender, about 4 hours. (Don’t be tempted to peek – keep the cover on while cooking.)
2. Stir in yogurt and peas; cover and cook until peas are heated, about 20 minutes.
3. Transfer chicken to a large bowl or plate and shred with a fork. Return to pot and toss with the sauce.
4. Garnish with toasted cashews, if desired, and serve over rice.

i think that the cashews make a difference – add a good salty crunch. i never make this without them!