Diane's World

The Urchins

2010-06-11T13:31:00.000-07:00

The boys are growing in leaps and bounds! Justin is now 10 and is out of school next week for the summer. He can hardly wait. He will spending some time with us the end of June. Big fun awaits us all!

Jacob is now 2 and he is going through that period where he seems to always be tripping over his own feet. A split lip, a bump on the head, leg caught in a slid and sprained his knee and foot, scraped knees....poor little guy. But he just gets up and keeps going!

This happened today! Callie has already been trying to pull herself up on things to stand, and also trying to figure out how to get on her feet to stand while she is on the floor crawling. I stood her at the end of the bed, and she held on to the wood frame and she stood there by herself. then she let go with one hand and remained standing on her own. she amazes us! She's such a strong little girl.

Callie eating yogurt. Gotta love that face!

This makes David and I smile and laugh - she is so cute when she is eating. She reminds us of a baby bird. Open beak stuff food in!

Vegetable Garden Happennigs

2010-06-11T13:26:00.001-07:00

Our shared garden with Theresa and Shawn is doing very well! The late rains and cooler temperatures were great for the leafy green vegetables. Here is some lettuce picked recently...so tender

The arugula is growing crazy good and it tastes so peppery...love it!

The spinach has been doing really good too. I think it is a bit bitter raw in salad, but delicious cooked. so beautifully green....

There have also been a ton of radishes as well. So looking for everything else to be ready to pick and eat!

When Everything Falls Into Place

2010-06-11T12:50:00.001-07:00

It's been many months since I have posted here. The biggest thing that has changed in my life is that I have become a Soldier's Angel. I have been looking for the right volunteer work for me since moving to this area 10 years ago. Soldier's Angels is the perfect fit for me!

I have 3 official adopted soldiers, 1 unofficial, and I write letters and cards to many. I have become "pen pals" with many of them as well. I also send one time care packages to many and of course I send a couple of them a month to my adopted.

To give you an idea of the work I have have done - in the past 49 days I have sent 37 care packages, 457 letters, and100 plus cards. I have heard form so many of out deployed heros and enjoy getting to know them through letters. Ecven email someitmes for those in better living condition areas.

It's intersting when you find the missing link in your life, how all the rest of it comes together. Healthier lifestyle changes not a struggle anymore. This is what has been msising in my life, and I am so glad that I learned about this organization. It has rounded out my life.

If you are interseted in being an angel to our deployed, wounded and veterans, check out this amazing organization at www.soldiersangels.org There is such a need out there. At lfirst I wonder if they really care about the lettersand packages I send, and then the letters and emails started coming in --"thank you for taking the time to write someone you do not know..." or "I felt like a kid on Christmas when I received your package...," "thank you for keeping me company...." "Thank you for writing me, I really enjoyed reading your letter......"

Family and friends - if you would like to help me with my work, please send me an email or leave a meessage here, and I will tell you how you can do that.
WE ARE THE LAND OF THE FREE, ONLY BECAUSE OF THE BRAVE.
Love to you all, and I will try and kleep my blog up better!

Girl's Only Weekend - Celebrating Birthday and Friendships

2010-03-15T13:10:00.000-07:00

Jen and teri

Jen, Dyan, Moi, Cathy, Teri

Always so much to share and catch up on!

Food, drink, talking, laughing, music, chick flick...

Kathy, Moi, Dyan

Dyan and jen

Moiu and Cathy

Fran, Dyan, Moi, Cathy, Teri

I am truly blessed with wonderful, caring, loving, REAL friends. I love you all. Thanks for making this birthday the most specvial one I have had in a long while.

Spicy Stir-Fry Shrimp and Asparagus

2010-03-04T16:17:00.000-08:00

Quick and simple to prepare, this is a great week night meal yet fir for guests. You can make it as spicy as you care to by adjusting the amount of chili paste that you use.

3/4 pound medium to large shrimp

3 cups slices fresh asparagus, ends trimmed

2 minced green onions

4 cloves minced garlic

For the sauce:

Mix 3/4 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons EACH low-sodium soy sauce, rice vinegar and Mirin (cooking sake), 1/2 teaspoon sesame oil, 1 tablespoon sugar or Splenda, and 1 1/2 teaspoons Sambal Oelek (Chinese chili paste), and ground ginger to your taste.

Marinate the shrimp in 1 whisked egg,mixed with 1 tablespoon Mirin (cooking sake), 1/8 teaspoon or so ground ginger (or to taste) and 1 tablespoon cornstarch, for 1 hour in the fridge.

Stir-Fry:

Drain the excess marinade off the shrimp. Place your sauce, shrimp, and vegetables near the stove.

Heat some vegetable oil, perhaps a 1/4-inch, (could use peanut) in a wok and heat over medium heat. add the shrimp; slowly stir until almost opaque, not to long. Transfer to a plate; discard the oil and wipe out the pan.

Heat the pan over high heat, 1 to 2 minutes. Add 2 tablespoons oil, garlic, and green onions. (NOTE - you could use 1 to 2 tablespoons fresh ginger also, and omit the dry ginger from the marinade and the sauce), a pinch of sugar and a pinch of salt.. Stir-fry about 30 seconds. add the asparagus and stir-fry until crisp tender.

Add the shrimp and sauce, and stir until the sauce is thick and the shrimp and asparagus are cooked through, perhaps 3 minutes. You can garnish with peanuts, sesame seeds or slices green onions if you wish. Serve over steamed brown or white rice. Enjoy!

Stuffed Chicken Breasts with Wine Sauce

2010-02-20T12:27:00.000-08:00

Simple to prepare, delicious to eat. A great weeknight entree good enough for company.

2 skinless, boneless chicken breasts
1/2 package frozen chopped spinach
1 tablespoon butter
6 small crimini mushroom caps
1 cloves garlic, smashed
1/4 to 1/2 teaspoon dried onion flakes
Freshly ground black pepper
1/2 cup whole milk ricotta cheese
1/4 cup grated Romano or Pamigiano
1/4 teaspoon freshly grated nutmeg
Toothpicks
1to 1 1/2 tablespoon extra-virgin olive oil

2 tablespoons butter
2 tablespoons flour
1/2 cup dry white wine
1 cup chicken broth

Place breasts between sheets of wax paper and pound form the middle out with a meat mallet.

Defrost the spinach easily in the mnicrowave. Wring out all the water. Transfer to a medium mixing bowl.

using a nonstick skillet, heat it until hot, then add butter, mushrooms and garlic. Season with pepper, and saute about 5 minutes. Transfer mushroom mixture to a small food processor and pulse grind, then add to mixing bowl. Add the ricotta and grated cheese as well as the nutmeg. stir to combine the stuffing. Return the skillet to stove over medium high heat.

Place half the stuffing in each of the breasst and wrap and roll breasst over the stuffing. secure with toothpicks. Add 1 to 1 1/2 tablespoons olive oil to the pan; add breasts. Brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth.

If not serving immediately, return chicken to the pan. reduce heat and simmer until ready to serve. Serve breasts whole or sliced on an angle and fanned out on dinner plates. Top stuffed chicken breasts with generous spoonfuls of the sauce.

Excuse the Look

2010-02-16T11:41:00.000-08:00

Blogger has been doing something strange with the pictures when I upload them since the first of the year. I have a set template for my blog, but for some reason it isn't staying within those settings now. So if the pictures seem strangely placed at times, or the text, it is out of my control. This think has developed a mind of it's very own!!!

Time with Callie Rose

2010-02-16T11:35:00.000-08:00

We watched Callie Rose a few hours yesterday for Theresa and Shawn. Happy Grandad and his Callie.

Callie didn't take her morning nap at home so she had a meltdown for the first half of our time with her. We were warned this would most likely happen. She fights sleep already! I'll tell you this little girl has a apir of lungs on her and she is stubborn!

Grandad finally got her to take her bottle and she fell asleep drinking it. Grandad dozed off for a few minutes too.

Content baby girl now........so precious and sweet!

Valentine's Day

2010-02-15T16:13:00.000-08:00

I decided this year to set up a small table for two in front of the fireplace to eat our Valentine's Day dinner.

I brought out my Mom and Dad's silverware to make the table settings special.

Small candles clustered to set the romantic and cozy mood.

Fun champagne flutes paired with crystal wine glasses.

Our side was roasted asparagus served at room temperature topped with shavings of reggiano-parmagiano. I garnished the asparagus with baby heirloom lettuce leaves.

The entree was lemon pasta with shrimp. David raved over it and even asked to have the leftovers for dinner tonight. David doesn't usually like to eat leftovers, so that says a lot. We had a nice bottle of red.

I'm looking forward to the leftovers tonight as well.

As the table looked when we were ready to sit down and enjoy our meal and each other.

David loves dark chocolate brownies, so I baked some earlier in the day. In over-sized margarita glasses I scooped some vanilla bean ice cream. Placed two brownies halves standing up around ice cream. Topped with dark chocolate syrup and fresh raspberries we were in chocolate heaven. (The raspberries made it healthy, right?)

I hope that everyone had a nice Valentine's Day. To my family and friends, I love you all.

A Sign Spring is Coming

2010-02-12T14:48:00.000-08:00

The sky doesn't look like it, the air doesn't feel like it, but plants in the garden know it is almost here. A bright surprise in the garden today.....

Decorated Sugar Cubes

2010-02-12T14:16:00.000-08:00

These are so simple to make and a pretty addition to tea tables, bridal or baby showers, or for any special occasion. The small sugar flowers are available at cake shops in a variety of colors. It makes it easy to coordinate the color of flower to the color theme you are using. For example use red flowers to decorate the sugar cubes for Christmas time.

Simply buy sugar cubes, and sugar flowers of your choice. Mix powdered sugar with a tiny bit of water to make an edible paste. Place a dab of the sugar paste on top of a sugar cube, place the sugar flower on top, and push to secure to sugar cube. stand until hardened. store in an air-tight container.

To gift these, I purchase little gold boxes with clear plastic tops that will hold a dozen sugar cubes. Tie with pretty ribbon, and they make a great homemade hostess gift.

Caramel Corn

2010-02-03T12:50:00.000-08:00

Theresa made some of this caramel corn and shared with us. It is some of the best caramel corn we have ever had. I have been making it since. easy and oh so buttery caramel delicious.

6 quarts popped corn (I use air popped, and also use 7 to 8 quarts of popped corn)

Boil for 5 minutes in a saucepan:

2 cups packed brown sugar

1/2 cup corn syrup

1 teaspoon salt

Remove from heat and add:

1/2 teaspoon baking soda

1 teaspoon vanilla

Stir into popcorn in a very large bowl. Put into 2 jelly roll baking pans and bake at 250 degrees F for 1 hour. Stir every 15 minutes. Also switch oven position of pans every 15 minutes as well.

Cool in pans on baking racks; stir while still hot, then start using hands to break up more.

Slow Cooker Madness

2010-01-25T15:59:00.001-08:00

Last week I decided to develop a friendlier kitchen relationship with my slow cooker. It sits proudly on the shelf, day after day, year after year, even though I choose other cooking vessels over it, time and time again. Oh yes, once in a while I will choose to leave a pot roast braising all day when I am not home, or let my spaghetti sauce with meat slowly simmer. Other than that, I have willingly snubbed the slow cooker. Last week I learned it has been in it's best spot all along. On the shelf.

First off I tried making Boston Baked Beans. I soaked the Northern white beans all night, then put them in the slow cooker the following morning,covering them with homemade chicken stock, and ingredients to make one of the tastiest Boston baked beans I have ever produced. However, my slow cooker has a mind of its own and did not stand up to the test. After 8 1/2 hours of slow cooking, the beans were not tender. Let me suffice that after leaving them to cook all that night, and all the next day to dinner time once again, those damn beans never got tender. They went into the garbage.

Yesterday I decided to try one more time, this time making soup. How hard could that be for my slow cooker to step up and hit a home run? I am the optimistic one. This was more successful than the beans, but truly, I could have made it in less time in a pot on the stove. Here is the recipe as I made it in the slow cooker. It was very tasty, and I will make it again. However next time I will leave the slow cooker sitting proudly on it's shelf where it truly belongs and choose a cooking vessel I can use on my stove. Trust I will be cooking up those Boston baked beans again very soon, and they too will be cooked the good old fashioned way.

Slow Cooker Potato Cheddar Soup

Peel and slice 4 large potatoes. I suggest you slice them very thin. Slow cookers are what they boast to be - slow cooking. Put them in the slow cooker pot and pour in 1 to 1 1/2 cups homemade chicken broth. You can use low-salt canned chicken broth or water. Cover and cook on high for about 2 to 3 hours until the potatoes are just tender. Cold be longer. Slow Cookers also are testy.

Transfer the potatoes and the cooking liquid to a blender container (may have to do this in batches) and toss in 1 large clove garlic. Blend to a smooth consistency. If you like chunk of potato in your soup, only put two-thirds of the potatoes into blender.

Put the potato puree back into the slow cooker and stir in at least 1 cup shredded sharp cheddar cheese (I used an extra aged sharp white which was good, but did not add the nice orangish color of a regular cheddar), another cup of broth, and 1/4 cup chopped fresh chives. Cover and cook on low for about 30 minutes or so, until the soup is well heated. add extra broth at this point if the soup is too thick-do it to your liking. Get the consistency you enjoy the most. If you left 1/3 of the potato slices break them up with a fork at this point. Season with a lot of pepper. Salt if you find it necessary, however I think the cheese is salty enough. Right before serving, stir in 1 cup of sour cream, heavy cream or half and half. Myself, I used nonfat sour cream. It added the creaminess to the texture, but did not add the rich flavor real sour cream, or cream would have done. Serve in individual bowls, and top as you like - bacon pieces, crumbled cheddar...load it up with more flavor.

A Day with Jacob

2010-01-17T07:44:00.000-08:00

Jen and John needed to do some things at Jen's Dad's house Friday so they dropped Jacob off earl yin the morning. Granddad David set the train up for him. He spent the first part of the morning laughing as he watched the train go round and round and tried to feed all the cats some of his Jr. cheese puffs.

He thought the tunnel Granddad created with a dining room chair was fun.

I know this is where you turn the train on and off. When I wasn't looking, he turned the speed all the way up. The sound it made and how fast the train went scared him. He left the controls alone after that. Smart boy.

Sharing Poopie's water with him. Ugh!

Jacob then decided he wanted to rearrange my walk-in pantry. He has good taste; he started with the Ghiradelli and Scharfen Berger baking chocolate shelf.

He loves to arrange things. Also put things into a bowl, then take them out and stack them. then repeat, repeat, repeat. he spent a lot of time pouring miniature marshmallows from plastic cup to plastic cup as well.

Zooming around the house on his race car with his favorite blankie.

We took a walk to the park, and then we walked over to Auntie Theresa's house where we played out in her big backyard with Hula the pug, and Jacob had fun inside with a wind chime and Uncle Shawn's telescope. Well, looking At the telescope, not through it at this point. (I was not good at snapping pictures this time around.)

I was lagging taking pictures, and Jacob stopped and waited for me. He is too sweet. The day went by way too quickly.

Belated New YearDinner weith the Hoekman's

2010-01-04T15:33:00.001-08:00

Jacob ate his dinner early. he was so tired from their San Diego trip he took a long nap that afternoon, and then he went to bed very early.

Steamed asparagus with grated Parmigiano-Reggiano.

Jennifer's festive table and the food waiting for the diners.

Jen marinaded and John grilled New York steaks.

Baked Shrimp Scampi. (See recipe in post below)

Baked Shrinp Scampi

2010-01-04T15:12:00.001-08:00

Last night we celebrated New Year's belatedly with Jen, John, Justin and Jacob. Jen had the menu planned and I just helped her prepare this dish. David and I loved it. I look forward to making this at our next dinner party. Thanks Jen!

Preheat oven to 425 degrees F. Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with 3 tablespoons good olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash 1 1/2 sticks softened unsalted butter, 4 minced garlic cloves, 1/4 cup minced shallots, 3 tablespoons minced parsley, 1 teaspoon minced fresh rosemary, 1/4 teaspoon crushed red pepper flakes,1 teaspoon grated lemon zest, 2 tablespoons freshly squeezed lemon juice, 1 extra-large egg yolk,, 2/3 cup panko, 1/2 teaspoon salt and 1/4 teaspoon pepper until combined.

Starting from the outer edge of a 14-inch gratin dish (Jen used a 9 by 13-inch baking dish), arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under the broiler for 1 minute. Serve with lemon wedges.

Ready for the oven.

Ready to serve. We did not put it under the broiler. I think I might try that next time. Delicious!

Bringing in the New Year 2010

2010-01-02T14:17:00.000-08:00

Christmas Day Moments 2009

2010-01-02T13:53:00.000-08:00

Santa came!!

He and his reindeer were hungry and thirsty too!

Christmas morning coffee. Oops!jen forgot to put the carafe in the coffee maker. The adults weren't tired!

I think Jacob is going to like Santa coming every year.

John playing with Justin's skaeboard Wii game.

Ponsettia's; Prosecco (champagne or sparkling wine), cranberry juice and triple sec.

Grandma Linda and Grandpa Bob

David, John, Jen, Justin, Me and Jacob

Bob, Linda, Jen, Jacob, Justin and John

Jen's Christmas dinner table

Caesar salad with creamy dressing and bacon

The prime rib, was it delicious!

Lots of whole garlic cloves stuffed between the bones and the meat

Ready for the table......

My plate.

Jacob ate ice cream for dinner. Hey, it's Christmas!

Jacob LOVED the flying helicopter Justin got from cousins Erin, Rob, steven and Mackenzie. He would just laugh in delight when it landed, and squeal as it flew through the air. He's pointing up to it.

Laughing in dlight as he watches the helicopter fly around the living room

Jen rocking Guitar Hero.

Yeah Baby

Christmas Eve Moments 2009

2010-01-02T13:35:00.000-08:00

Some guys made a ice skating rink on part of the pond and played hockey on it the next day.

Jacob is entralled with Great Grandpa George's train and town, which now belongs to Justin.

EXCELLENT cabernet sauvignon. mmmmmmm

Justin welded this statue with Grandpa Bob's guidance. How cool is it?!

Jacob loves the remote control car from cousins Erin, Rob, steven and Mackenzie.

Playing with blocks from Granddad and Gram Gram.

Justin wove this basket for his parents in school.

Blocks are getting taller and taller - go Jake!

Justin and a nutcracker form Granddad and Gram Gram. Jus loves nutcrackers.

The ship form Great Uncle Ron and Great auntie Deb. Justin loved putting it together and the giant octopus that came with it.

Jacob playing police chase, the siren was blarring.

John gave Jen Guitar Hero 5. She really rocks it. The rest of us not so much. Though Granddad did pretty good.

Get=Together with Teri, Brian and Makayla in Truckee - December 23, 2009

2010-01-02T13:27:00.000-08:00

Granddad David and Jacob playing. To hear Jacob's squeals of delight!

Buffet table partially filled.

antipasto tray

Dill dip and tortilla chips.

Shrimp and cocktail sauce.

Cucumber rounds with boursin, smoked salmon and fresh dill.

Chcolate truffle cookies and Almond spice cookies.

Gingerbread house as centerpiece.

Christmas 2009 Part Two

2010-01-02T13:12:00.000-08:00

Jacob enjoying breakfast.

The meadow behind the hosue. Can't even tell there is a pond out there form all the snow.

Jacob walking from the house across the meadow to snow sled with friends.

The kids sledding.

Icicles off the house.

Icicles and Christmas lights.

Gingerbread house Justin and Gram Gram Diane made.

Justin and an icicle.

Love the glittering "diamonds" in the snow.

Jacob playing on the deck, burrrrrr

Christmas 2009

2009-12-22T09:50:00.000-08:00

Moments at home:

David's belated birthday dinner.
Goodies for the neighbors and family.

On our trees:

(Thank you Vaden)

(Thank you Kathy and Bob)

Truckee moments.......the drive

Jacob is entralled with Great-grandpa George's train, which now belongs to Justin

Full of adorable

hmmmm, let me think about that Gram-Gram...

Jus repairing one of GG George's train buildings...

Granddad and Justin building one of GG George's train buildings he never got to. Inside the box was the card I wrote to my Dad one Father's Day when we gifted him this building. Big smile here.

The finished building...this was Dad's beer of choice.

Jus and the building after he finished building it.

Jus and Jacob with the finished town.....

More to come soon.........

Holiday Baking Series - Pumpkin Pineapple Bread

2009-12-14T09:32:00.000-08:00

Pumpin Pineapple Bread

2 1/2 c granulated sugar

1/2 cup butter or margarine, softened

15 oz can pumpkin

8 1/4 oz can crushed pineapple in juice, undrained

4 large eggs

3 1/2 cup flour

2 t baking soda

2 t pumpkin pie spice

1 t saltpowdered sugar (optional)

1 cup coarsely chopped nuts (optional)

1. Heat oven to 350 F and light grease 2 loaf pans.
2 Beat together sugar and butter until blended. Add pumpkin, pineapple and eggs; beat well. Set aside.
3. In medium bowl, combine dry ingredients.
4. Mix with pumpkin mixture until just blended. Add nuts if desired.
5. Divide evenly between loaf pans and bake 55-65 minutes or until toothpick comes out clean.
6. Cool 5 minutes and remove from pan to cooling rack. Cool completely. Lightly sprinkle with powdered sugar.

YIELD: 16 servings

Holiday Baking Series - Almond Spice Cookies

2009-12-14T09:21:00.001-08:00

Almond Spice Cookies

2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
4 ounces slivered almonds (1 cup) - I used toasted ones from TJ's

Beat together flour, baking powder, slat and spices in a small bowl.

Beat together butter and sugar about 3 minutes in a standing mixer with paddle attachment on medium high speed. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined. Stir in the almonds.

Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours. (To roll cookies into balls, see note at end of recipe)

Put oven racks in upper and lower thirds of oven and preheat to 375 degrees F. (I baked my cookies on one sheet at a time in the oven, baking sheet on middle rack of oven.)

Cut enough 1/8- 1/4-inch slices form log with a heavy knife to fill the sheet/s. Arrange slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). if you'd like you can garnish with course sugar.

Bake cookies, switching positions if doing 2 sheets at a time halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

Note: Dough log can be chilled up to 5 days or frozen, wrapped in double layer of plastic wrap, 1 month. If frozen, thaw dough in refrigerator just until it can be sliced.

Instead of forming dough into a log and chilling, you can roll tablespoons of dough into 1 1/4-inch and can roll in course sugar. Bake following directions above. You can make plain butter cookies with this recipe by omitting spices and almonds. Cookies can be garnished with melted chocolate as well.

Yield: About 4 dozen cookies

Holiday Baking Series - Chocolate Truffle Cookies

2009-12-14T09:16:00.000-08:00

CHOCOLATE TRUFFLE COOKIES

4 ounces unsweetened chocolate
6 tablespoons butter
2 cups [12 ounces] semisweet chocolate chips
1/2 cup flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
3 eggs
1-1/2 teaspoon vanilla extract

Heat oven to 250 degrees F.

Chop unsweetened chocolate. Cut butter into pieces. Melt chopped chocolate, butter and 1 cup chocolate ships in a small pan in oven, stirring occasionally. Cool.

Combine flour, cocoa, baking powder and salt. Beat sugar and eggs about 2 minutes. Beat in vanilla. Stir in chocolate mixture, then flour mixture and finally the remaining 1 cup chocolate chips.

Cover and chill until firm, at least 1 hour. Dough must be very cold.

Heat oven to 350 degrees F.

Shape into approximately 1 inch balls. It may help to wet hands. Bake on ungreased cookie sheets, 2 inches apart, until puffed, about 10 minutes.

YIELD: about 4 dozen cookies

Holiday Baking Series - Pumpkin Cookies

2009-12-14T09:11:00.000-08:00

BEST EVER PUMPKIN COOKIE RECIPE

2 cups butter, softened (4 sticks)
2 cups sugar
2 eggs
2 cups pureed cooked pumpkin (or canned)
2 teaspoons vanilla extract
5 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground nutmeg
1 teaspoon salt
2 cups raisins
2 cups chopped walnuts or pecans

Preheat oven to 375 degrees F. Cream together the butter and sugar until smooth. Beat in the eggs one at a time. Add the pumpkin and vanilla extract, blending well. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt.
Add to the creamed mixture, stirring well. Mix in the raisins and nuts. Drop by spoonfuls onto greased cookie sheets and bake for 10 to 15 minutes.

YIELD: - makes up to 7 dozen, depending on size. I use a small scoop

Holiday Baking Series - Puff PAstry Pinwheel Cookies with Jam

2009-12-14T09:08:00.000-08:00

Puff Pastry Pinwheel Cookies with Jam

I package of frozen puff pastry (2 sheets), thawed

1 egg, beaten to blend (glaze)
1/2 cup (about) sugar
1/2 cup (about) assorted jams (such as peach, apricot, raspberry, kiwi, blueberry)

Powdered sugar

Preheat oven to 400 degrees F. Lightly butter 2 heavy large baking sheets. Roll out 1 puff pastry sheet on lightly floured surface to 16X13-inch rectangle. Trim edges neatly, forming 12X15-inch rectangle. Cut rectangle into twenty 3-inch squares. Using a small sharp knife, make 1-inch long diagonal cut in all 4 corners of 1 square, cutting toward the center (do not cut through center). To form pinwheels, fold every other point of the pastry toward center of square, pressing to adhere. Repeat with remaining puff pastry squares. (I brought all points up and made flowers.)

Brush pinwheels lightly with egg glaze. Sprinkle each with 1/2 teaspoon sugar. Place scant 1/2 teaspoon jam in center of each. Using metal spatula, transfer cookies to prepared baking sheet. Bake until pinwheels are golden and puffed, about 13 minutes. Using metal spatula transfer cookies to rack and cool. Repeat with remaining puff pastry sheet, glaze, sugar and jam.

Sprinkle cookies with powdered sugar, if desired. I did. (Can be prepared ahead. Place between waxed paper sheets in airtight container and freeze up to 2 weeks; thaw before using. You can also store them at room temperature in an airtight container up to 3 days.)

Yield: 40 pinwheel (or flower) cookies

Holiday Baking Series - David's Snicker Doodle Recipe

2009-12-14T09:05:00.000-08:00

David's Long-time Recipe for Snicker Doodles

Cream together:
½ cup shortening
½ cup butter
1 ½ cups sugar

Add:
2 eggs
Sift together and add:
2 ¾ cups flour
2 tablespoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

Chill dough until stiff; form into balls the size of walnuts and roll in:
2 tablespoons sugar
2 teaspoons cinnamon

Bake 8 to 10 minutes at 375.

Holiday Baking Series - Cream Cheese Cookies with Jam

2009-12-14T09:03:00.000-08:00

Cream Cheese Cookies with Jam

1 1/2 cups butter, softened
1 1/2 cups sugar
1 8-oz package cream cheese, softened
2 eggs
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
4 1/2 cups flour
1 1/2 teaspoon baking powder
Jam
Powdered sugar

Combine butter, cream cheese and sugar; mixing until fluffy and well blended. Blend in eggs, lemon juice and zest. Add combined dry ingredients; mix well. Chill f a few hours at least. Shape about a tablespoon or so of dough into balls. Place on ungreased cookie sheet; flatten slightly. Indent centers; fill with jam. (I used homemade peach and some strawberry) Bake at 350 degrees F for about 15 minutes. Cool; sprinkle with powdered sugar.

Yield: about 7 dozen

Holiday Baking Series - Chocolate Grand Marnier Balls

2009-12-14T09:00:00.000-08:00

Chocolate Grand Marnier Balls

1 cup semi-sweet chocolate chips
1 can (5 oz) evaporated milk'
1 1/4 cups vanilla cookie crumbs
1 1/4 cups ginger snap cookie crumbs
1/2 cup powdered sugar
1/2 cup finely chopped pecans (can use walnuts)
1/3 cup Grand Marnier(I used about 2 teaspoons more than called for)
1 teaspoon vanilla extract
2 cups shredded coconut

Melt the chocolate chips and evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.

Shape the mixture into 1 to 1 1/2 inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs - I had to add some extra), then roll in coconut. Let air-dry for 2 hours po waxed paper. Transfer to an airtight container; store in refrigerator.

Note: You can use any liqueur you like such as Kahlua, Frambroise, etc. I happened to love the taste of chocolate with orange.

Yield: About 4 dozen

Holiday Baking Series - Chocolate Mint Cookies

2009-12-14T08:57:00.000-08:00

Chocolate Mint Cookies

If you like the Girl Scout Thin Mint cookies, you are going to love these!

1 1/2 cups flour
3/4 cup unsweetened cocoa powder (preferably Dutch-Process) - I used King Arthur Double Dutch Processed Dark Chocolate
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
1 cup sugar
1 large egg

Whisk flour, cocoa powder, and salt in medium bowl to blend. using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).

Divide dough between 2 sheets of plastic wrap. Using plastic wrap as an aid, form dough on each into 2-inch-diameter log. Wrap with plastic wrap and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.) I also like to place on a baking sheet before putting in fridge.

Position rack in center and 1 rack in third top of oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. (I could get them nice and round, but as soon as I sliced though it flattened on the bottom every time.) Cut logs crosswise into 1/4-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to the touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. (A few minutes and it happened for me.) Sip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets un til chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.)

Yield: Makes about 3 1/2 dozen

Snow in Mather? YES!

2009-12-07T09:44:00.001-08:00

We had a dusting of snow early this morning. we got out a bit late to get good pictures of it. It had already pretty much melted. Our neighbors Jeff and Kelli got out earlier and got some great pics of it. Crazy fun! And crazy cold!

Annual Holiday Party 2009 - Part Two

2009-12-07T09:32:00.000-08:00

Kathy, me, Bob

Buffet tables

Me and jen

David and the wine room list

Homemade mixed pepper jam over cream cheese

Part of the buffet tables and two of the trees

Sarah and Cathy helping with last minute food prep

wine exchange

Guess how many pistachios are in the container game

Annual Holiday Party 2009

2009-12-07T08:52:00.001-08:00

Dill dip with crudites

Cucumber rounds with boursin, smoked salmon and fresh dill

Stuffed eggs

Sweet and sour sausges and picadillo served with torilla scoops

Meatballs in an oriental sauce

Sarah and me

David and Fran

Verona, Paulette, Rose, Barbara, Me, AnnaJean

Bill, Dave, Doris

John and Justin

Bon and Derek

Averill

Me and Dyan

Jeff

Dom, Bob, Kathy and Cathy

Lindsey and Bill

Diana, Wayne, Jen and Dyan

Katrina, Jo, Shawn, Fred, Callie and Theresa

Honey, Sharon, Jim, Bill, Bob

Jen and Jacob

Bob and Kathy

Dyan

Sarah

Wayne's turn in the wine exchange

Kathy and Theresa

Cathy, Me and Kathy - the best of friends

Derek and Me

Wayne

Jen and Dyan

Wayne and Diana

Jeff and Kelli

Sarah, Santa (aka Dom) and Me

Me, Wayne and Diana

Thanksgiving Holiday Moments

2009-12-01T15:42:00.000-08:00

Thank you Jen and John!!!
Ocean of Fudge

Roasted Butternut Squash for the Starter Soup

Chicken Apple Sausages Wrapped in Puff Pasrty with a Spicy Honey Mustard Dip

Ricing the potatoes.

Stock for Gravy.

Roasted Butternut Squash Soup

David making his sweet dinner rolls.

Jen and I cut rosemary, bay leaf and lemon tree branches from the garden to make the centerpiece.

Thanksgiving meal.

Justin.

Jacob.

David aka Pop and Grandad

Jen holding Jacob and Callie.

Pumpkin Pie.

Panettone Bread Pudding with Amaretto Sauce.

We popped dried Indian corn in a paper bag in the microwave for Jus.

Me, Santa and Jen.

Young Ones Moments

2009-11-18T14:42:00.000-08:00

Justin of the jungle.......

Jacob meets Hula for the first time. He was afraid and not happy.

Big brother protected him and tried to help him learn Hula wouldn't hurt him.

Hee, I'm so funny opening and slamming closed the kitchen cabinet doors!

Sometimes it takes a lot of concentration.....

He was pleased I found him funny. (Man in this picture he looks like his Grandma Linda)

hmmmmm, what are these little rubber things on each door?

Miss Callie Rose - she is getting so big! You would never know she was a preemie!

Shortcakes - aka Poopie is quite the protective one when it comes to baby's. He was not going to be far from Callie in case she needed him. He was this way with Jacob when he was a baby as well.

Too cute. Poopie stayed there until Callie woke up and flung her arms at him and clunked him on the top of the head!

Princess and Her Grandad

2009-10-30T09:25:00.001-07:00

The pictures show the love and pride...........

Nirvana - Licking Beaters

2009-10-24T10:08:00.001-07:00

Justin had a half school day yesterday so he baked brownies in the afternoon. He taught his brother Jacob how to lick the beaters.

Are you sure we do this Jus? Mommy's watching.

Oh boy, more please!

Are there more beaters to lick? (Gram Gram can't help but want to kiss the chocolate off Jacobs face!)

Our Super Star

2009-10-24T09:55:00.000-07:00

Callie is doing so well and seems to be growing in leaps and bounds and making new changes. As Theresa reports she is getting chubby cheeks and filled our arms and legs. she has a Doctor appointment Monday so we learn then just how much she has changed. She can also move her head up and down when she is having tummy time on the floor. when holding her on your shoulder, she can turn her head side to side.

OMG this hat cracks me up. She looks like a fashionista elf!

I see both Shawn and Theresa in this shot.

Wowzers! She is strong enough to sit in her swing now. Very exciting!

Play time in her pastel wonderland.

Comfy, cozy and asleep in her car seat. I am almost recovered from the flu, then I am going to get my hands on this little heaven-sent doll!

Drive to Jen's House - A Storm in October

2009-10-17T12:13:00.001-07:00

We left Tuesday for Jen's house during the worst storm we have seen this time of year in 40 years. In our area the wind was blowing a gale. In fact the paper said afterwards this was California's version of a hurricane.
Lots of rain everywhere.......

And we hit snow on the summit.........

David returned home Wednesday since I was staying to watch Jacob while Jen and John were at work during the day. He found one tree snapped off and on the ground, another split in two, and three more down but salvageable. Leaves and branches everywhere. The wind was really something we hear.

The drive home Friday was a breeze except for some commute traffic once we were back in our neck of the woods.

Time with Jen and Her Family

2009-10-17T11:59:00.001-07:00

Spent 3 days baby sitting Jacob during the day while Jen and John were at work. Really enjoyed the one on one time with him, and the time spent with Justin, Jen and John later in the day. I ended up having to leave 2 days early though (late Friday afternoon) because I became ill. Seems to be a normal type cold/flu at this point. I missed Justin's last football game of the season (they made it to the play-offs!) and a grilling party. I just hope I didn't get anyone else sick in the family.

Jacob feeds himself with a fork and spoon now.

Open wide.....

Oh I love ravioli and green beans!

And look! I also can drink my milk out of a cup without a sippy top. I am growing up in leaps and bounds.

Jacob playing catch with Gram Gram.

Justin eating chips and salsa at Casa Baeza.

Jacob wearing...um eating his refried beans.

This soup doesn't look like much but it is so delicious.

A Jacob look .

This picture is a bit blurry but I had to post it anyway. Look at this pose he did. He saw the camera, stopped pushing his truck, put his hand on his hip and looked right at me. He is too funny!

Thumbs up!

Pretty In Pink

2009-10-08T12:11:00.000-07:00

Mommy Theresa and Callie. Her outfit says it all.

A bundle of pink cuteness.

A Rose By Any Other Name Is Callie Rose

2009-10-07T23:11:00.000-07:00

This afternoon Grandad David and I visited with Theresa and Callie Rose. Callie was sleeping while we were there. We watched her while so Theresa could take a shower and get dressed. Her friend was coming to visit later in the day.

Yesterday Grandad David went over and hung out with Theresa and Callie while I was at one of my women's groups. Here are a few pictures he snapped.

Callie is growing in leaps and bounds. She is out of the preemie clothes and has been wearing newborns now. Every time we see her we can't get over how much she has grown and changed from the last time we were with her.

Beautiful beautiful girl.

A Day in Sonoma

2009-10-01T09:51:00.000-07:00

It was a lovely mild weathered day in Sonoma yesterday. We had an 11:30 AM appointment to taste wine at Sojourn Cellars right off the downtown square, so our day was based around that.

Views along the highway.......

Our first stop was at Viansa. They have a selection of foods as well as wine to tastes. I had always bought my imported Italian balsamic vinegar here by the case when Sam and Vicki Sebastiani still owned the winery. I had just run out and I wanted to taste the balsamic the winery is now carrying from Italy to see if it compares to the taste of the other we liked so well.

The good news is it does, thank goodness! I am known for my balsamic vinaigrette and what makes it stand out is the taste of the vinegar. This one is slightly sweeter as well as slightly thicker. Very nice. They were out of the normal size bottles so I could only buy a very small bottle. I will head back soon to get myself a case of the larger bottles. We store it in the wine room.

David and his boar-ish friend.

Below is Sonoma City Hall as we drove in to the downtown square for our appointment at Sojourn Cellars.

The Pinot's and Cab's at Sojourn Cellars are outstanding. We were not disappointed and it is difficult to pick a favorite. We had a nice time catching up with Lesli as well. The new job fits her well which we were happy to see.

After our tasting we did some shopping on the square and had lunch at Mary's. I was very bad in y food choice there. However if I am going to Mary's I have to have the Toto's special pizza. Bites of heaven....... afterwards we drove up to Glen Ellen and tasted red wines at Audelssa which were also very nice wines. It was a beautiful day in Sonoma, one of my favorite places in the world.

I couldn't help snapping this picture of the Pacific Fruit Express car on the drive back home. My mother worked for them for many years.

Fall

2009-09-28T22:51:00.001-07:00

The first day of Fall may have been 100 degrees in my neck of the woods, but I hung my warm fall colored wreath on our front door anyway and welcomed the new season. Today the temps cooled down to low 80's. Tomorrow is to be even cooler and cloudy. Finally, signs Fall is here.

Wine Country Sights on the Way to Lancaster Estate Winery Today

2009-09-26T18:04:00.001-07:00

The smell of crush was in the air in so many areas of the wine country today. You could tell what areas had a winery or more crush grapes that morning. I love that smell in the air!
I can easily envision the wine maker walking through the rows of grapes in the vineyards very early in the morning, tasting, tasting, tasting.....knowing which grapes if any are now ready and need to be picked and crushed that morning. Exciting time in the wine country.

Moving down the highway......

Gotta love Dean and DeLuca's.

Afternoon at Lancaster Estate Winery

2009-09-26T17:42:00.001-07:00

There was a special event at Lancaster Estate Winery today as a thankyou to their club members. It was very hot, very beautiful, and as always a delightful time. The smell of the crush was in the air. They actually did some crushing early that morning, and then cleaned the same area up to throw this fabulous party.

Tastings were in the wine cave.

Not that good legs on the glass are really all that important, but look at these. Beautiful.

They served paella and roasted pig. There were also cheeses with bread and crackers and ice water with lemon or cucumber water.

Serving up the roasted pig. It was so good - very tender and moist. Great flavor.

The vegetarian paella.

The more traditional paella with shrimp, clams, mussels, chunks of boneless chicken, sausage slices and vegetables.

My plate with both versions of paella and roasted pig.

David and others enjoying the great food and listening to the band which was a floor below. (People at railing are looking down at them.) It was such a lovely afternoon, though hot - very close to 100 degrees. Thank goodness the wine cave is cool, however it also echoed inside so the sound of so many voices was deafening.

Wonderful Family Time in Truckee!

2009-09-25T09:39:00.000-07:00

Ryan and Katie were married Saturday the 19 of September in Iowa and honeymooned in Lake Tahoe, California. Wednesday we all met at Jen and John's house since they are so close to Tahoe. We had such a great time together. Katie is a sweetie. We were so thrilled to finally meet her and have special time with her and Ryan.

The men: David, Ryan John are in the back. In front Jacob and Justin

The ladies: Jen, Katie and Me

Gram Gram showing Jacob how he can see himself in a picture on her camera.

Listening to lesson.

Thinking about it all.

Flirty smile at Gram Gram because he now wants to take pictures with her camera.

The newlyweds Katie and Ryan, they are so cute together. A great couple.

Justin organizing the football trading cards Grandad and Gram Gram brought for him.

Justin concentrating on the football cards.

It was a special afternoon with special people.

Our Happy Girl!

2009-09-25T09:38:00.000-07:00

Callie Has Found Her Thumb!

2009-09-21T12:28:00.001-07:00

mmm mmm good!

It takes two Baby.......

Plum-Rum Conserve

2009-09-21T12:08:00.001-07:00

In an 8-quart pot, combine 3 cups pitted, peeled and crushed ripe plums, 5 cups sugar, 1 tablespoons strained fresh lemon juice, and 1/2 teaspoon unsalted butter.
Over medium-low heat, heat the mixture sitting constantly, until the sugar is completely dissolved. Stir in 1/2 cup toasted chopped almonds (can use pecans or walnuts). Increase the heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Boil, stirring constantly, 1 minute. Remove the pan form the heat. Skim off any foam. Add 1/3 cup light rum and stir. Be careful, this will bubble and pop because of the very hot mixture and alcohol.
To prevent floating fruit let the conserve cool for 5 minutes before filling jars. Gently stir the conserve to distribute fruit. Ladle into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean damp cloth; cover with hot lids and apply screw rings. Process 1/2-pint jars for 10 minutes in a 200 degree F water bath, pint jars 15 minutes.

Kitchen Moments This Week

2009-09-20T10:15:00.001-07:00

I spent a lot of the week in the kitchen preserving foods which I adore doing. Above is one of the two batches of plum jam I made and canned. I love how the light from the kitchen window is shinning through some of the jars.

I also put up 1 batch of sliced red onions in white wine vinegar and 2 batches of red onion wedges in red wine vinegar.

Made this sauce for dinner one evening - meat sauce with veal and cream. Lovely.

Tried this new recipe for a pumpkin-zucchini bread which was not good. It has a lot of melted butter in it which actually weighed down the bread I feel. Though moist it is also dense and didn't rise much at all. I didn't like the texture of the crust which was tough. This is not a keeper. I love the concept of the pumpkin and zucchini though and will try other recipes or try and create my own over time.

A few people have emailed me and asked how I skim the foam off my jams. I find using a paper towel (sometimes you have to do it 2 or 3 times with new clean paper towels) and gently pressing it to the surface of the hot jam, making sure to press gently around the edges. This works the best for me. Simple, quick, and not messy. Just pick up all 4 corners of the towel when removing from jam surface and drop right into your garbage which I have next to me on the floor.

I made another batch of peach jam this week as well as a batch of plum rum conserve. (I'll be posting the recipe for the plum rum conserves soon.) The plums are all from Theresa and Shawn's yard. The peaches I picked up at Costco which are Autumn Gold.

Dinner last night was a chicken dish that is in our normal menu rotation. It's a favorite of mine - boneless skinless chicken breast cooked in a foil packet topped with pesto, sliced zucchini, chopped tomatoes, green onions (tomatoes and onions from shared vegetable garden) baked in the oven. I make the packets up in the afternoon and refrigerate them until time to bake. Some steamed brown rice and a delicious dinner is on the table without much effort.

In My Kitchen - Greek Salad with Caper Vinaigrette

2009-09-18T11:00:00.000-07:00

This was my lunch today. It is very good. This recipe is from Nick's Fish Market at The Fairmont Kea Lani resort in Maui. I made the full amount of dressing last night, and today for lunch I composed a salad the size I wanted to eat and used a portion of the vinaigrette to dress my salad.

Vinaigrette:
1 cup olive oil
1 4-oz jar capers with liquid
1/3 cup red wine vinegar
3 hard cooked eggs, whites only, minced
2 tablespoons minced roasted red peppers from jar
1 tablespoon minced fresh parsley
1 1/2 teaspoon Dijon mustard

Salad:
10 plum tomatoes, cut into wedges (I used small orange and red heirloom tomatoes form garden)
3 avocados, halved, pitted, peeled and diced
2 Maui onions, chopped (about 3 cups), I used red because I had it
3 cups shredded hearts of romaine (about 1 head) I used baby spinach because it's what I had
1 1/2 cups crumbled feta cheese (about 9 ounces)
1 1/2 cups cooked bay shrimp

Vinaigrette: Whisk all ingredients in medium bowl to blend. Cover and refrigerate overnight.

Salad: Combine all ingredients in large bowl. Add vinaigrette to salad and toss to coat. Season to taste with salt and pepper and serve.

Note: This would be a great salad for a buffet. I am also thinking it would be pretty to dress the spinach/lettuce separately and place on a serving platter. Then dress the "goodies"separately and pile each one individually on top of the bed of spinach/lettuce for presentation.

Special Moment with Callie

2009-09-15T22:00:00.000-07:00

Theresa and Shawn called this afternoon to see if we would like to come over and feed Callie. Of course we said yes! David and I enjoyed the time with all of them.

Callie's travel bed, which has a changing area and a small bed area. besides the large crib/playpen area. This will work great at Grandma Carolyn's house when she takes care of Callie when Theresa and Shawn head back to work. That's a while from now though.

Callie is one tiny little bundle of adorableness! Theresa and Shawn are doing very well and working at setting a routine. They take turns with feedings during the night so each of them can get some sleep.

Callie gobbled down the bottle for a while and then fell back to sleep before finishing it all. She never did wake back up to finish it. Theresa and Shawn think she was tired from her trip to see her doctor this morning, which of course disrupted her sleep routine. The doctor said she is doing fine and gained another 3 ounces. She is also 19 inches long now as well.

She is our precious little girl. (Who slept on my shoulder instead of burping.)

How sweet is she? We are so thankful that she is home and doing so well.

In Memory

2009-09-14T20:54:00.000-07:00

It is hard to believe it was five years ago today my mother passed away. I still miss her like it was yesterday.

Welcome Home Callie!

2009-09-13T19:19:00.001-07:00

Callie came home late this afternoon with her very happy Mommy and Daddy. Grandad David went over to snap these homecoming pictures for them........

Daddy makes sure she is settled in her cradle.

Happy little girl.

Hula meets her "sister" for the first time. Welcome home Callie Rose!

Fun with Callie and Theresa

2009-09-12T01:34:00.001-07:00

Callie had to wait for her bottle of breast milk to warm up and she was hungry. She was so funny making faces and simulating sucking on a bottle with her mouth. Theresa and I couldn't help but laugh. She is just too cute.

I love this one.

One o the things she was doing while waiting for her bottle.

Sucking - hee.

Come on all ready!

I'm hungry Mommy!

Ah finally!

This is out of order. This was another face she made while waiting to eat. She reminds me of Popeye in this one! :-))

Full, happy and a big burp!

Ah, much better.

Bye, thanks for coming.......

Back to sleep with a full tummy.

Fun In The Sky

2009-09-12T01:24:00.000-07:00

The annual Mather Air Show is this weekend and the Thunderbirds and others have been practicing and playing over our neighborhood the past two days preparing for the show.

Above the green shutter is our house and the tile roof is our next door neighbors. The F-22 Raptor was flying so low you could see the fire from the jets. (Left clock on the picture to see bigger view.) Awesome!

The Thunderbirds flying in formation. The noise, the speed, the stunts - so much excitement and we have the best seats in the house right in our own hood. Big fun!

We May Be Welcoming Callie Home By The Beginning of Next Week!

2009-09-11T12:26:00.000-07:00

Theresa sent this adorable picture of Callie without her feeding tube in her nose! Yes! They removed the tube Wednesday night! Oh happy days! She is eating from a bottle each feeding and they have changed her intake to the amount she wants to eat, which is about 50 ml. They have also reduced the added calories to 22 so if she can continue to gain weight on this new plan she may be able to come home this Sunday or Monday! Thanks again for all the good thoughts, prayers and love. Callie is blossoming. I am going to be seeing Callie this afternoon with Theresa. I can hardly wait! I missed seeing her last week because I had symptoms that could have been a cold (were allergies) but I did not want to take a chance giving something to Callie. It seems like forever since I held her last!

Life with the Readings

2009-09-09T09:53:00.000-07:00

Callie is doing so well and gaining weight - she now weighs in at 5 lbs 6 oz! She is doing well with the bottle feeding and making progress with breast feeding. The nurses last night were going to try and feed her a bottle at the midnight and 3 Am feeding instead of using feeding tube because they feel she is ready for it. When she is taking in all her food by bottle and breast they will take the feeding tube out. I hope and pray (and from the way things look) that won't be long now. Then she will be much closer to coming home!

Daddy Shawn and Callie. I love the wonderment, pride and love on his face.

Last night was bath time! Callie enjoys her bath and does funny things with her arms and has lots of fun. Theresa and Shawn love this special time with her. She is quite a character our little one.

Daddy washing Callie's hair while Mommy holds her over the tub.

Below is the gift we gave Callie when she was born. I found it in a collector's shop while at The Silver Legacy last month with Cathy F. It is a night light and a music box as well. Not only does it fit Callie's nursery theme, but the real thought to the gift is that the fairy Godmothers represent Kathy S, me and Cathy F always looking over Callie Rose and being there for her.

Theresa and Shawn have completed their movie room. Shawn got his TV, the Blue Ray is hooked up, and curtains are hung to block out the light form the living room and dining room area. The curtains are about a perfect color match to the color paint on the walls. We look forward to seeing many movies with the kids here.

Very, very cool!

Garden Happenings and Kitty Fun

2009-09-09T09:46:00.000-07:00

We visited with Theresa and the shared garden yesterday. The garden is still producing tomatoes, Japanese cucumbers, poblano chiles, bell peppers, green onions and carrots.

Plums from Theresa and Shawn's garden which soon will be jam.

Tomatoes - some of them were used in caprese salad last night with fresh burrata. I am going to be sad to see tomato season go.

Riley was putting on a show for me yesterday while I was preparing dinner. He is quite a character and always makes me laugh.

Bath time.

Mommy and Daughter

2009-09-07T13:21:00.000-07:00

Fit for a princess - Grandma Carolyn made the crib linens, skirt, etc.

More Love for Callie Rose

2009-09-05T13:02:00.000-07:00

Hi Grandma Carolyn.

Grandma Carolyn, Grandpa Dick and Callie.

I love this shot of Callie.

Sweet Callie Rose

2009-09-03T22:22:00.000-07:00

It was planned for me to go with Theresa this afternoon to see Callie Rose. I have had allergy/sinus troubles the last few days and today I woke with a sore throat so of course I did not go. As disappointed as I was to miss seeing her, I am really glad that David went with Theresa. He took these great shots while they were visiting with Callie.

Mommy and daughter in the rocking chair.

Who's that over there? Is that you Grandad?

Hi Mommy, I love you.

Too sweet.

Theresa got to feed Callie a bottle for the first time today. The thing is keeping Callie awake long enough to drink the whole thing!

She is so cute all dressed up in pink. I love the glowing foot. ET call home.

Simon says put your arms up above your head.

Is it nap time now?

Happy and content, that's our sweet Callie Rose.

Thank You Kathy and Bob!!

2009-09-03T09:44:00.000-07:00

For the Christmas gift that not only keeps on giving, but keeps our taste buds dancing! The peaches and nectarines are gorgeous as you can see. We are anxiously awaiting them to ripen. Thanks so much for such a wonderful treat!

A Passionate Dream Becomes A Reality

2009-09-03T07:43:00.000-07:00

I have started a new blog titled "Un Saludo a las Cucinas de Italia - A Salute to the Kitchens of Italy" as a tribute to my Nana Maria Rita Bianco Gonella and to my mother Josephine Gonella Hines as well. Nana passed when I was 7 years old so I did not learn in her kitchen. Like most people in her day she did not write down her recipes or secrets. I have read, researched, cooked and created over the years trying to recreate the aromas and tastes of Nana's Northern Italian kitchen in San Francisco all those years ago. In my late 50's and retirement I have more time for this passion and have started a blog logging the recipes, tips an d secrets I have learned, a little information of regions of Italy and the memories I hold in my heart. If you are interested in viewing this blog, there is a link to the right under "Blog I Enjoy." Buon Appetito!

Callie Is Amazing!

2009-09-02T20:14:00.000-07:00

Callie was moved from her enclosed bed (incubator) to a "big girls bed" a few days ago. She has gained weight - up to 4 lbs 11 oz now and even had a bath last night! Oh yes and her umbilical cord fell off yesterday too. The main thing with moving her into the open bed was if she could keep her temperature up, and she has! That hurdle is done and gone. Yay! Theresa has been teaching Callie how to nurse. She is doing okay but still not really getting anything. Once she gets that down it looks like she just might be going home with her Mommy and Daddy! Theresa has been pumping enough milk so that they really do not have to give Callie formula. We can't thank all of you enough for your prayers, good thoughts and love.

Moments In Truckee

2009-08-30T21:51:00.000-07:00

Jacob becomes mesmerized with the music/movie Mama Mia! Here he is watching and listening.

I believe we have a future Foodie. Jacob helping his Mommy stir a bean and sausage dish she put up in the slow cooker.

Jacob enjoying scrambled eggs and toast for breakfast and flirting with Gram Gram.

Me, Jacob and Grandad. Miss them already.

Justin's First Football Game

2009-08-30T21:35:00.000-07:00

The Truckee Renegades played the Reno Huskies on Saturday in Truckee. It was Justin's first football season and game. It was quite am exciting game. Justin showed very well; he sacked the quarterback, intercepted a fumbled ball, helped block to make a touchdown, and many more team effort moves. We are so proud of you Justin!

That's Jen above sending updates on the game to Facebook!

I had a blast at the game. Lots of fun!

Jacob playing with a new friend Jake. Jake shared his cars with Jacob and they played well together.

Final score; Truckee Renegades 20, Reno Huskies 0. (Out of order, oops)

Future Foodie?

2009-08-28T12:07:00.000-07:00

Grandad went with Theresa the other evening to see Callie. he couldn't get over how well she is doing and what a beauty she is.

Hi Grandad, I love you too! Such precious moments we hold in our hearts.

Theresa sent the pictures below today that she took yesterday. How sweet is the one right below?

Callie is almost at full feeding amount and they have increased the calories in her food. I love that she loves to eat! Futue Foodie? Big smile here.

She is doing very well.

Callie Rose is encircled with the love of so many. Thank you all for your good wishes, thoughts and prayers. We are all so blessed to have you in our lives.

Benedizone (Blessing)

2009-08-26T20:52:00.000-07:00

I went with Theresa this afternoon to visit Callie in the NICU. Below is Theresa changing Callie's diaper while she is in her protective space. There is a routine when TC arrives - which includes taking Callie's temperature.

I was able to hold Callie through her feeding - the tiny tube goes through her nose and right into her stomach. (It stays there all the time) The other end of the itsy bitsy tube (no exaggeration) connects to a machine that dispenses her food. (Theresa pumps her breast milk)

Okay, so I talked Callie's ear off, (and they are the tiniest little ears I have ever seen, so sweet) but she enjoyed it, looking up at me with open eyes part of the time. I had so much I wanted to tell her - that I love her, and that she is my little sweetheart and how much fun we are going to have together over the years. That she can always count on me and Grandad. What surprised me is how social she actually is, and though she was very comfy, happy to be eating and most of the time sucking on a pacifier (she was sucking - has that down good and breathing all at the same time. A+) she kept fighting to open her eyes, wanting to be part of what was happening. Very alert. She sure knows her Mommy's voice.

Below is a good shot of me talking away. Missed seeing her eyes open in this shot and looking at me. She was listening to my voice. She is such a content little girl.

Seeing the pacifier in her mouth you can tell just how tiny she really is. The nurse did say that she is scheduled to have her IV removed at 2 AM tonight (tomorrow). Woohoo! The IV is on top of her right hand and she was holding the top of the plastic with her left hand while I was holding her. I put my index finger there for her to hold instead and she latched on. She is quite strong. One point I tried to move my hand and she wouldn't allow it. There is nothing like your grandchild , or child, holding on to your finger with their tiny little hands. First moments of bonding. Such joy.

This shot really shows how tiny she is. Look at her fingers. They are so long! It appears she is going to be tall like her Daddy. In fact right now, she looks a lot like him. She is so light that when you hold her, weight-wise you are not even aware you are holding something, She loves to cuddle into you and feel your hands on her and know she is close to you. She is doing so well with her food - this afternoon she was up to 33 ml and just yesterday she was increased to 26 ml. She's a hungry growing girl. Like all babies, she lost some weight but she already started gaining it back.
BTW, it's all in the wrists................

Then There Were Three

2009-08-26T20:44:00.000-07:00

The first picture of the Reading family as three. How precious is this one?

Only a touch a Daddy can give.......

I know you, you're my Mommy.....

Don't you just want to eat her up? I know I do.

Big yawn in the blue light ......... they stopped the light becausee her jaundice is much better.

First Time Ever I Saw Your Face

2009-08-23T14:37:00.001-07:00

This morning Grandad David and I were able to meet our granddaughter Callie for the very first time in NICU. Shawn was able to take us in one at a time. What a joyous moment. We are so very blessed.

Arriving at the hospital. I have to tell you, they have added on to the hospital however that area is not opened yet. You pretty much have to walk from Timbuktu where you park your car, and once in the hospital follow an obstacle course to find the lobby elevators. By the time you get to the room of whom you are visiting you hope there is a chair available to sit in.

It is a comforting place.

These pictures of Theresa and Shawn holding their daughter were taken earlier this morning before we arrived. Callie was awake so they were allowed to finally hold her. How precious are these pictures?

Here I am with Callie for the very first time. She was sleeping so we could not touch or hold her. Though we did not have to don gowns, we did have to scrub up to our elbows for 20 seconds with a special soap, then after we dried we had to use something else under our fingernails and then rub that up to our elbows and on our hands. Not at all a problem to do. This helps germs getting from visitors to Callie.

I was so overwhelmed with happiness, love and gratefulness that Callie is okay that I started to cry. Happy tears for sure. We thank God that Mommy and baby are both doing so well. Callie has earned the highest marks on her breathing. She is such a beautiful little girl with a full head of dark hair. The way it looks she will only have to spend the minimum time in the NICU for cases like this, which is 2 weeks. That's what we are praying for. We hope she is home soon with her Mommy and Daddy as she should be. Oh yeah, the official length has been given - 18 1/2 inches long. I knew she was a very long thin burrito!

More Pictures of Callie Rose Born August 22, 12:54 PM

2009-08-23T05:16:00.000-07:00

Introducing Our Granddaughter Callie Rose

2009-08-22T19:11:00.001-07:00

With a surprise early arrival today Callie Rose weighed in at 4.6 pounds and estimated at 17 inches long. Mommy Theresa and Callie are both doing fine. Callie was due to arrive by doctors calculations on October 16. We were there with Theresa today joining Theresa's mother and step-dad Dick. Carolyn and Shawn were with her when she gave birth to Callie. Carolyn snapped some pictures, and later in the day was able to see Callie in the ICU and snapped a few more. Thanks to Carolyn for these shots to share with you. David and I will be seeing Callie for the first time tomorrow morning. We are very excited to introduce ourselves to her. We thank God that both Mommy and Callie are doing so well.

Callie and Theresa right after Callie was born.

Shots of Callie in the ICU later this afternoon.

Family Moments During Baby Shower Weekend

2009-08-22T08:31:00.000-07:00

Theresa and VAden in Theresa's backyard.

Vaden.

Jus showing me how high he can bring his knee up to his chest - a football practice move.

Jacob sitting in the rocking chair that was Grandad's when he was a little boy.

Mackenzie - what a cutie.

Justin with a virgin drink at Celia's where we all went to dinner on Saturday night.

So wonderful to be together with family. Having all the little one together was such a joy.

Steven and Jacob. Steven is a delight. I love having conversations with him. What an imagination.

JAcob the morning of the shower. My sweet boy.

Jacob feeding himself breakfast. He is growing so fast!

Moments From Theresa's Baby Shower

2009-08-22T08:12:00.000-07:00

The pictures tell the story of the day of joyous celebration........

Girls Gone Wild at the Silver Legacy

2009-08-21T22:02:00.000-07:00

Okay, so it wasn't quite all that, but we had way to much fun!

Long-time friend Cathy stayed the night after the baby shower on Sunday and we took off for the Silver Legacy in Reno the following morning. We stopped in Truckee to see Jen at work and hoped to take her to lunch but we got there just as she came off her lunch. We had a leisurely lunch at Pacific Crest in old historic Truckee and roamed some of the shops afterwards. Then we were back on the road to Nevada. Here are just a few moments form our trip.

Shots taken from the hotel window.

Have to take pictures in front of the grand fountain in the El Dorado.

Cath and I at the Aura Cocktail Lounge at The Silver Legacy. Tuesday through Sunday they serve women free drinks from 4 to 7 PM. It was a very slow afternoon night and the young bartender Justin liked us and ended up entertaining us and giving us free drinks all night. He was very generous to say the least. He made me crazy new drinks later in the evening; for instance a grape vodka with cranberry juice that tastes like Kool-Aid. He also offered us each a shot of chilled patron with salt and lime. We would go play for a while, Cathy enjoyed playing Pai Gow, and every time we came back Justin was waiting with a smile and a "What can I get you." Gotta love him.

Justin entertaining us at one point by juggling shaker containers as they do in bartender competitions. He has entered two at this point and practicing to better himself to enter more in the future. He was a lot of fun.

I don;t know if you can see the cocktail pick in his mouth, however he would throw a maraschino cherry in the air and then try and catch it on the tip of the cocktail pick. Never did do it, and I have to say it was much more entertaining at the moment then it is writing about it. LOL

I didn't take many pictures, having way too much fun, but we did spend an afternoon at the mall and had some wonderful meals. The most memorable was at La Strada in the El Dorado. It is named one of the top 10 Italian restaurants in the Nation. The food is prepared by chefs from Milan Italy. The food was incredibly delicious and authentic Northern Italian cuisine. Wonderful service, ambiance and wine list. I highly recommend it. I had osso buco; braised veal shank in red wine, vegetables and porcini mushrooms, served on a bed of saffron oil orzo. Cath went with the lamb and eggplant. Both were to die for.

VJB Carnevale Italiano Revisted

2009-08-12T07:50:00.000-07:00

The pictures tell the story (there are great fooid shots)........

Fresh Peach Sangria Recipe

2009-08-09T09:44:00.001-07:00

Many of you have asked me privately for the recipe for my Fresh Peach Sangria. Here is it:

Fresh Peach Sangria

2 (750 ml each) bottles Barefoot Sauvignon Blanc wine

2 cups fresh peach puree (peel, pit and puree in blender)

1 cup peach schnapps

1/2 cup brandy

3 tablespoons Splenda

2 peaches, peeled, pitted and thinly sliced

8 lime slices

Stir together the wine, peach puree, peach schnapps and brandy in a large pitcher. Add Splenda and stir until dissolved. Add fruit slices, pressing against the side of the pitcher with a wooden spoon to release some of the juices. Serve immediately or refrigerate until ready to serve. Serve in tall glasses or large wine glasses over ice.

Theater and Dinner

2009-08-06T19:41:00.000-07:00

Today we saw Seven brides for Seven Brothers. What a fun musical. It turned out to be my favorite of the season to date and I wasn't sure I would even like it. Above is me in our kitchen before we took off for the theater.

After the theater we we went to Celia's for dinner. I have been craving their Arroz con Pollo and house-made sangria.

David enjoying chips and salsa before his seafood salad arrived.

Me enjoying the sangria before dinner. Below is the famed arroz con pollo. It is so delicious. The portion is so large that I bring some home and usually get 3 to 4 meals from it. For $13.50 you can't beat the taste or the value.

Kitchen Corner

2009-08-05T12:50:00.000-07:00

We are still enjoying an abundance of peaches and tomatoes from the shared garden. Today I created this recipe for Peach Sangria. Oh my is it delicious and refreshing. Be careful though, it goes down easy!

Monday afternoon using tomatoes, carrots, green bell epper and basil form the garden I made some fresh tomato sauce. If you would like to try it here's the recipe:

Heat a very large skillet over medium heat and add 3 to 4 tablespoons extra-virgin olive oil. Add 2 finely chopped yellow or white onions and cook until golden brown, about 5 minutes.

Add 4 cloves garlic, minced and 1 cup packed basil leaves chopped OR 1 sprig fresh rosemary and 2 sprigs fresh thyme.

Cook stirring for about 30 seconds, stir in 5 pounds ripe tomatoes, peeled, if desired, seeded and coarsely chopped, OR two 28-ounce cans and 2 14-ounce cans whole tomatoes, with juice, crushed between your fingers as you add them to the pan, 2 tablespoons tomato paste, Splenda (or sugar), kosher salt and freshly ground black pepper to taste. Simmer uncovered until the sauce is thickened, and tomatoes, about 20 minutes or so. If you used herb sprigs, remove them.

To make Italian Tomato Sauce, Basic Recipe: When you add the onions in above recipe, also add 2/3 cup chopped fresh flat-leaf parsley, 2 small carrots, peeled and finely chopped and 2 celery stalks with leaves, finely chopped. Or use what you have. I added carrots and green peppers.

I did not bother peeling or seeding the tomatoes. After the sauce was cooked I ran it though the Victorio Strainer that belonged to my parents. It separates out the seeds, skin and everything else but the sauce.

You can freeze the sauce up to 3 months or store in the fridge for up to 3 days.

Buon appetito!

Nursery Update

2009-08-04T20:57:00.001-07:00

Carolyn made the blanket for the crib.

The changing table. Cute idea and I love the baskets.

This is a castle painting we gave Theresa when she was young. It makes us smile to know it will be in our granddaughters room.

Sleeping beauty and Cinderella's coach - yep they are coloring book pages. Too cute on a very creative and fun bulletin board type frame.

Justin You Rock!

2009-08-02T16:57:00.000-07:00

Justin got his football uniform and gear on Wednesday after practice. He looks totally awesome suited up! I am so proud of him.

Carnevale Italiano

2009-08-02T11:56:00.000-07:00

Yesterday was the annual VJB Wine Club members luncheon. It's always a lovely day outdoors at the home of the Belmonte's., the winery owners. They make us all a part of their family. Our menu was: Antipasto Italiano: Assorted salami and Vegetable Salad with EVOO. Farfalle al Ragu Bologhnese: Bowtie pasta with beef and chicken in tomato Parmesan Cheese sauce. Carne alla Broco: Grilled lamb, Italian Sausage and Chicken marinated in fresh herbs served with seasonal vegetables. Motttonella al Grand Marnier: Ricotta and Mascarpone Cheese, Lady Fingers, Rum, Grand Marnier and Apricot Syrup. I was thoroughly enjoying myself and didn't think much about taking pictures. However, here are snapshot moments of the day....

Greeters (actors who also entertained throughout the afternoon)

Some barrel tasting as well.

They liked us.

He liked me.

Nectar of the Gods.

He likes redheads and told me I was a very attractrive woman. I liked

him a lot too! LOL

Henry Belmonte.

A standing ovation for Owner/Executive Chef Maria Gabriella Belmonte.

Peach Jam

2009-07-31T13:28:00.000-07:00

I have ben wanting to make jam with some of the fresh peaches form Theresa's yard. I have a whole day at home today so it was the perfect time to try it.

To Make Peach Jam:

4 cups peeled, pitted and crushed yellow peaches (3 1/2 to 4 pounds)
1/4 cup strained fresh lemon juice
7 1/2 cups sugar
1/2 teaspoon unsalted butter
1 (3 ounce) pouch liquid pectin

In an 8 quart pan, combine the peaches and lemon juice. Stir in about half the sugar. Cover the pan and let stand for 20 minutes.

Remove the cover. Stir in the remaining sugar and the butter. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high, and bring the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly for 1 minute. Remove the pan from the heat. Skim off any foam.

Return to the pan to the heat and bring the mixture to a full rolling boil. stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan form the heat. Skim off any foam.

To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4-inch headspace. Wipe the jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200 degree F (93 C) water bath for 10 minutes, pint jars 15 minutes.

NOTE: When preparing peaches, cut the fruit in quarters and remove the red fibers from the center before crushing the fruit. The fibers can be tough and stringy when cooked, and the red streaks in the jam can detract from its appearance.

Makes about 8 half-pint jars.

Nursery Update

2009-07-30T22:18:00.000-07:00

Jen and John sent home a bouncer, walker and jumper for the baby that Jacob had outgrown so the first thing we did when we got back into town was drop them off at Theresa and Shawn's. Theresa had told me on the phone on the drive back that they had finished painting the room and that the dresser and crib were in there at this point. We couldn't wait to see it!

Shawn's sister Kim gave them this crib that her son and daughter used. I love that about it.

Theresa painted and decorated the dresser.

She also made the BABY letters. She had made a set for Jacob's nursery as well. They are adorable.

On top of the dresser she put this brown sticker of a Princess. Sorry it isn't a great pic but the sun was pouring in from the window above the dresser. The room is really coming together. It is fir for a magazine. As to Theresa herself, she is doing good but not great. Her feet remain swollen and she is feeling the weight of the baby, such as constant pressure n her bladder. Never fun. We are all so excited we count down to her due date in mid October.