Charity's Crazy Beautiful Life

Just Peachy!

So what do you do when you go to the Farmer's Market and discover a basket of peaches that usually costs $12 is only $5 because they are sooo ripe and have a few bruises?  Me? I buy them and find a recipe to make with them!

Even when some of the spots need to be cut off the peaches?  Yes!!  These are the best peaches to bake with! They are so juicy and ripe! Perfect for...

An Alabama Peach Cake!

First, you're going to need some of these juicy, ripe peaches.  Then you're going to need to pull some sugar, flour, and baking powder out of your pantry.  Then grab the milk, a stick of butter and a lemon out of the fridge.  Now you're ready to make one of the yummiest, southern desserts I've eaten in the three years since I've lived in Alabama!

Ok, start off by preheating your oven to 350 degrees. 

Then, carefully dice up your juicy, ripe, peaches.  Cut off the bad spots, wipe the drool from your mouth and refrain -- which means -- only eat every third piece so you'll have enough to make this dessert.

When you're done cutting, you should have four cups of yummy, ripe, delicious, juicy peaches!  Don't they look purty?

Ok, now you're ready to make your batter.  In a separate bowl, mix 1 cup of sugar, 1 cup of flour, 2 teaspoons of baking powder, and 1 cup of milk to make your cake batter.  It will look slightly runny; almost like pancake batter. All together now, what did we make? Batter!

Now cut your stick of butter into small pieces. And can I say something here? Please use real butter. Not margarine. Not unsalted. Just regular, yummy, fattening butter! It'll make your cake taste so much better! And yeah, ok, I admit it.  These are not my hands! No, these are the hands of my cooking buddy, Melody.  Aren't her hands lovely?  And isn't she cutting up that butter just perfectly? Yes? Ok, so...you want to cut up your butter. And you want to try and get it perfect, just like this, ok? Really. It matters!

Then put the butter all over the bottom of a 9x13 baking dish. You might have a nice, shiny, clean, glass Pyrex.  Me? I have an old, seasoned, brown, baking stone.  Wanna make something of my ugly pan?  No? Didn't think so! 

 

Now pour that runny cake batter into your baking dish on top of the butter. It will look something like this.  Yep, that looks just about right! 

It's time folks!  Pour those four cups of yummy, ripe, delicious, juicy, purty, peaches on top of the batter!  And try really, really hard not to pick up a piece or two or ten and pop them into your mouth! Come on, you know you'd be slapping the kids' hands if they were doing it! Now stop that! No more!!

To prevent half of the peaches from disappearing off your cake, I suggest you pop it into your preheated oven.  It should bake for approximately 30-35 minutes.  You'll know it's done when you do the old toothpick test method. You know...stick the toothpick in, and when it comes out clean, the cake is done.  Oh, I almost forgot. Don't get alarmed when you pull your cake out of the oven.  Because it will look like some peach thief has eaten far more than half of your peaches. Before you go around accusing your first born, your last born, and the dog, I want to tell you...that's what happens to this cake. Most of the batter rises to the top, and the peaches sink all over the cake.  So they're in every bite you take.  That's the sheer genius of this cake! Yum!

  

Now, this is supposed to yield approximately 12 servings! But I can attest, there are only four people in my house right now, and we were able to demolish this baby in less than 3 sittings! 

So, serve it hot, cold, with ice cream, whipped cream, or plain...for breakfast, dessert, snack, or all three.  Any way you want to eat this Alabama Peach Cake, it's nothing less than heavenly!

And for those of you who would like a printable recipe, click here:

Download alabama_peach_cake.doc

Enjoy!

Super Summer Sunday Supper

Now try saying that ten times fast...come on, I dare ya!!  Do these ingredients look yummy and fresh and like they'd make a super summer supper? Yes?  Well, I thought so too! I've been on a fresh fruits and veggies kick lately.  There's a Farmer's Market that is on my way home, and it's open every day of the week. I've been stopping by there every few days and picking up what looks enticing.  It feels nice to be eating so fresh and to be supporting the local farmers.  Today, I got some good broccoli, tomatoes and yummy peaches.  I have a recipe in mind for the peaches in a day or two; once they're super juicy and ripe.  I'll share that then.  But today, I made a super yummy Chicken Fresca for dinner (what Craig calls supper) with:

 

plus some chicken, Italian dressing, butter, olive oil, sea salt, freshly ground black pepper  --and a couple other things.  I paired it with a simple side salad and it turned out like this...

My boys loved it and I can't wait to have the leftovers for lunch! 

And on another "health food" note...if you haven't tried, or are unsure about whole wheat pasta, you've got to try Muellers Whole Wheat Penne!  I will eat whole wheat, although, some of it can be kind of heavy.  But this was SOO delic!! It smelled so good while it was boiling that the kids walked in and asked, "yum, mom, what are you making?"...all over smelling whole wheat pasta!

If that sounds good and you'd like to try it, here's the recipe:

Chicken Fresca

Ingredients:

1 12 ounce box whole wheat penne pasta

1 lb. boneless skinless chicken breasts

2 tablespoons Olive oil

4 tablespoons butter

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

3 heads (approximately 2 cups) of fresh broccoli (rinsed)

1 cup grape tomatoes (rinsed)

32 ounce box low-sodium Chicken Broth

2 tablespoons sun-dried tomatoes

1 tablespoon basil pesto

1 cup Italian salad dressing

5 ounce block fresh Parmesan cheese

 

Steps:

Fill large saucepan with water; cook pasta until al dente, drain, and set aside.

 

While pasta is cooking, heat a large skillet to med-high heat. Coat the bottom of the pan with 2 tablespoons of olive oil and 2 tablespoons of butter and let heat up.  Cut chicken breasts into bite size pieces. Add the chicken and season it with sea salt and pepper.  Let simmer until fully cooked. 

 

While chicken is cooking, cut broccoli into bite-size pieces, cut grape tomatoes into quarters; set both aside.

 

Once chicken is fully cooked, return the pasta to the large saucepan and add the entire box of Chicken Broth.  Add to this the cut broccoli and tomatoes and the cooked chicken.  Cover and turn on high.  Boil for 10 minutes, or until broccoli is tender.

 

While this is cooking, dice your sun-dried tomatoes, grate your Parmesan cheese and make a simple side salad to eat along with your pasta dish.

 

When the broccoli is tender in your pasta, drain the mixture and return to pan.  Stir in diced sun-dried tomatoes, pesto, last 2 tablespoons of butter, 1 cup of Italian dressing, and grated cheese.  Let stand for 3 minutes while cheese melts. 

 

Toss and serve with a simple side salad. 

 

Click here for a printable version:  Download chicken_fresca.doc

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Enjoy!

Southwest Chicken Salad

Ok, so I've been told a few times that I'm a tease.  And I know I definitely was with this salad recipe.  I told you all the way back in March about this salad, and then said I'd post the recipe for it.  Then, I got a little sidetracked. ("Excuses, excuses" yells come from the gallery).  Hey, it  happens with me every once in a while.  But even if I'm not the most timeliest of people, I at least get it done. (All of you who got your Christmas presents in May can attest to that.)  I think that is the Middle Child in me.

So, without further ado...wait, wait, before I really  start, I want to remind you that I cook for a hungry, swimmin', food deprived group of hoodlums here.  And as I've said before, I LOVE lots of leftovers.  And this salad is the best that way!!  I could eat it for breakfast, lunch, and dinner at least three days in a row.  So, if you're not like me, and need a little more variety in your diet -- OR -- if you don't have frothing, hungry, crazed kids drooling at your feet saying "Feed Me!  Feed Me!", you may need to halve this recipe.

And for me, the beauty of this recipe is that it's a combination of leftovers and fresh yummy goodness.  But sometimes I have to spice my leftovers up a little.  Figuratively, and literally. Who said leftovers had to be boring?!  This recipe will turn your Southwest Chicken soup leftovers into a culinary delight that’s a crowd pleaser.  Of course, you’re always welcome to make the chicken and the corn mix that I made for my soup from scratch for this recipe, but it goes so much faster if you just pull those two ingredients out of the freezer. As an added bonus, the flavors will have had time to marry to make an enticing taste.

Ok, so really, here it goes...

 

The cast of Characters:

2lbs. seasoned, cooked chicken (leftover from the Southwest Chicken Soup)

1lb bag of frozen corn, cooked in butter, onions, etc. (leftover from the Southwest

Chicken Soup) 

 

1 package of lettuce (I use an Organic Spring Mixture, but you can use whatever makes your toes curl)

 

2 15 oz. cans of black beans, drained and rinsed 

2 or 3 Avocados

4 Tomatoes

8 oz Monterey Jack Cheese, grated

2 limes (Peruvian if available)

Black bean chips

Southwest Caesar or Ranch salad dressing

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Now, because I'm good at getting off track, let me divert for a moment to tell you how and why I choose these ingredients, and how (if you're a little unsure of using so many fresh ingredients) to choose really fresh,  mouth watering produce for this salad.

 

-- Tomatoes:  Bold red.  Choose ones whose color shouts ripeness and flavor!

 

-- Avocaodos:  Deep green.  Too much green means they're almost black and entirely too mushy...good for guacomle, not so good for this salad.

-- Limes:  For this salad, I prefer Peruvian limes, if you can find them.  They have a much better, stronger, sweeter, more summery flavor, in my humble opinion. The other flavors in this salad work together to magnify the whole entire flavor of this variety of lime. 

 

(* Peruvian limes are on the left, regular limes on the right.  Can you see the difference?)  Now, if you can't find the Peruvian ones, or they're too expensive, by all means any lime will do.  I wil not judge you.  And really, I wouldn't even judge you if you wanted to squirt that lime juice out of the bottle on your salad.  I wouldn't do it, but if you do, I promise, I will harbor no judgment.  But, I will forewarn you, that you'd probably be better off with no lime juice, than that "stuff" out of the bottle.  And really, if you're not going to use lime juice, you may just want to make another salad altogether because the lime juice is key in this salad.  But really, I won't judge.  Just please don't write me and say "Charity, I made your salad, and well, ugghh!" if you don't use the real limes, ok?  Alright, just saying!

-- Cheese:  I use half a block, but use as much, or as little, as you like.  I always grate the whole block, and keep the rest of it around for my Wisconsin cheese lovin' family to eat by the handful, or pile more onto their salads.  But, again, I know we're not typical.  You may want to save your cheese to make some Chile Con Queso, or some homemade Mac and Cheese or something.

-- Lettuce: You'll want a lettuce that adds lots of green, as well as plenty of vitamins to the meal.  Oh...and one that tastes good too!  I think anything you like will work. I would just caution against iceberg simply because it has no flavor, no nutrional value, and it isn't very pretty. But again, that's just my humble opinion.

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Now, (finally) lets begin...

Dice the tomatoes. Peel and slice the avocados. Reheat both the chicken and the frozen corn mixture in the microwave, about 5 minutes for each.

In a large bowl, or on a fancy platter, layer the ingredients as follows:

Lettuce, Corn, Black Beans, Chicken.

I must say, that when layering your salad, it's important to layer cold/warm/cold/warm so the lettuce won't wilt.

Then add grated chese, diced tomatoes, and avocado slices liberally across the top.

Slice the limes into wedges, then set aside on a plate with remaining diced tomatoes, avocado slices, and grated cheese.

 

Serve the salad on top of crushed black bean chips.  Squeeze the juice from one or two lime slices on top of the salad to taste.  Timing is everything!  Squeeze the lime juice on top of the salad before you put the dressing.  It gives it such a fresh taste and adds SO much to the salad. 

Top with ranch or sothwestern Caesar salad dressing.  Add remaining tomatoes, avocado slices and cheese if desired.  Lastly, devour!   

 

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 For those of you who would like this recipe without all of my long-winded culinary advice and humble opionions...

Download southwest_chicken_salad.doc

 

 

The perfect day for Blueberry Lemon Pudding Cake

Ok, so this picture isn't from the day that I made the Blueberry Lemon Pudding Cake.  This picture is from the day I took the kids to the dentist, then to a park for a picnic lunch to celebrate their good dental hygiene before returning them to school.  But I did make a Blueberry Lemon Pudding Cake when Craig had an old friend from Tech School (Doug) over for dinner this weekend.  And oh boy was it yummy!  I found the recipe in a new cookbook I have, and in good Charity Fashion, I altered it just so.  But, because I like you, I've typed it up and left it here for you to enjoy!  So...bake it, share it, eat it and be merry!  And oh yeah, there are no pictures of the cake, because...I had never tried the recipe before and didn't know how it'd turn out -- plus, it was devoured before I could even pull out my camera.  Which means, it was SO DELICIOUS and perfect for spring/summer that I just had to share it! 

Tip:  all the light/low-fat ingredients I think are key, so they (in addition to the pudding) don't make it too heavy.  You want it light and airy, like a beautiful spring day. 

Blueberry Lemon Pudding Cake

Ingredients:

1 package yellow cake mix

1 box instant lemon pudding mix

1 ¾ cups water

3 egg whites

¾ cup cold fat-free milk

2 lemons

1 12 oz. bag frozen blueberries

1 box instant sugar-free vanilla pudding mix

1 carton (8 ounces) reduced-fat cool whip (thawed)

In a bowl, combine cake mix, lemon pudding mix, water and egg whites.  Zest one lemon and add to mix.  Squeeze the juice of that lemon into the cake (careful not to add the seeds).  Beat on low speed for 1 minute. Add the frozen blueberries by gently folding them into the batter.  Pour into a 13x9 baking pan coated with nonstick cooking spray.  Bake at 350 degrees for 25-35 minutes or until firm in the middle (until toothpick inserted in middle comes out clean).  Let cake cool.  *My cake took a little longer.*

In a mixing bowl, combine milk, juice and zest from other lemon, and vanilla pudding.  Mix on low for 2 minutes.  Then fold in whipped topping. Spread over cake and refrigerate.

Store cake in refrigerator.

And just because I really, really like you, click the following link to get a printable version:

Download blueberry_lemon_pudding_cake.doc

Spring Break Is Over and It Feels Like Summer!

So, this last week was Spring Break for me and the kiddos.  We had a fun week.  But today, it was like icing on the cake.  The weather was beautiful. We didn't have anything that we HAD to do.  The weather was beautiful.  Enough so, that the kids were in bathing suits and had the pool out most of the day. And did I mention, it was beautiful out? I know, I know, I'm taunting some of you northerners.  (I feel your pain.  I had to hear about snow at Christmas.)  But you know?  I'm from the Northwest, where, you usually don't have Spring Break until later in April.  And when you DO have it, sometimes, there are still chances of snow.  I'm not used to getting to enjoy summer-like weather during spring break.  So, that leaves me with a little bit of taunting, and a lot of sharing some fun pictures of my cute kiddos.  We may not LOVE that the ground is green instead of white at Christmastime.  But, you've got to love any day that you're able to do this!

And Allyssa will love that I'm sharing this one with you, but...I couldn't resit!  (te he he) Plus, her little tush is so cute!  And look at those legs?  Man, I wish I had them legs!

And, by the end of the afternoon, they were all tuckered out!

So I felt I had to do what any good Mom would do... I made them a nice, yummy -all healthy (shhhh..don't tell them) dinner.  I made the Southwest Chicken Salad with my leftovers from the Southwest Chicken Soup and my yummy, yummy, fresh fruit salad.  I"ll share the recipes for both of these within the next few days.  But until then, I'll tease you with a few pictures.

As Promised, my Southwest Chicken Soup Recipe

In true Pioneer Woman Style, I am now going to share with you this very yummy, fill your tummy, tastes good for leftovers, even my husband likes it and he doesn't like soup, soup.

Please visit the photo album on your left for the step-by-step instructions with photos to accompany.  Trust me, it's worth your time!  I've included "some very handy cooking tips", ways to cook wiser (meaning, making  extra chicken and corn that you can use later when we make the Southwest Chicken Salad), and, of course, because it can't be a part of my Crazy Beautiful Life without it, some of my lovely humor and sarcasm! So, click on the little picture to your left that says "Southwest Chicken Soup" and it will take you right to it.

How did I come up with this soup?  Well, it started as a salad. Yup, a salad! I made the salad pretty much all summer long (because, yes, that's how I am - if I like something, I wear it out!), took it with me to lunch several places, got requests for the recipe, then decided, "hmnnn...this must be good".  Then, I needed a soup, so I thought I'd turn my favorite salad into a soup.  Now, this is my favorite soup.  But then again, I have a fondness for all things Southwestern!  And now, to share with you!  Oh, but wait, first I must say thanks to Allyssa who was my official photographer for this *experiment*.  Oh, one other thing -- I don't usually measure (say it with me now - Charity pronunciation - maysure) ingredients when I'm cooking (baking, yes; cooking, not so much). So when I cooked it this time, I tried to pay attention.  Ok, without further ado...wait, one more thing. I made this one straight up, no frills or tips, no extra food for leftovers, no fun. If you want the fun, click on the photo album to your left. Ok, that's good...here ya go.

Charity’s Southwest Chicken Soup

2 lbs. Boneless Skinless Chicken Breasts

1/2 cup Extra Virgin Olive Oil

2 packets of McCormick Original Taco Seasonings

2 tbsp Cumin

2 large Onions

5 cloves Garlic

16oz bag Frozen Peppers (mix of red, yellow and green)

1 stick unsalted butter

2 16oz cans of Black Beans

2 16oz cans of Pinto Beans

1 16oz can of light red Kidney Beans

32oz low sodium Chicken Broth

1lb bag Frozen Corn

12oz jar of Salsa

Eat with:

Black Bean chips

Sour Cream

*Great for a crockpot meal, but can be cooked in a pot on the stovetop if you prefer.*

This recipe fills my 6-quart crockpot.  I’d guess it feeds 8-12 easily.

Prep time:  30-45 minutes

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Coat bottom of large frying pan with ¼ cup extra virgin olive oil, set heat to Med/High and let oil heat up. 

Clean and slice chicken into bite sized pieces. Once oil is heated, add chicken and reduce heat to medium for about five minutes. Simmer meat.  Once cooked, add two packets of Taco Seasoning mix and two tablespoons of cumin and let simmer for 5-10 more minutes, then pour into crockpot. 

Return frying pan to med/high heat; coat the bottom with remaining ¼ cup olive oil.  Finely chop the onions.  Chop (or press) 5 cloves of garlic.  Add onion and garlic to frying pan and sauté until translucent. Cut stick of butter into small pats and add to frying pan. 

Chop peppers into small pieces.  Add the chopped pepper and simmer for about 5 minutes.

While the pepper is simmering, rinse the beans together: 2 cans of black beans, 2 cans of pinto beans, 1 can of light red kidney beans.  Dump beans into the crockpot.  Add entire 32 oz. container of low sodium chicken broth and stir.  Pour half the jar of salsa into the crockpot.

In the frying pan, add the 1lb. bag of frozen corn to onion, garlic, peppers, butter mix.  Simmer for 5-10 minutes, stirring occasionally.  Once corn is bright yellow, pour ½ of the corn mixture into the crockpot.  Stir well.

Set crockpot to low and cook for 2-3 hours

Serve over black bean chips and top with a dollop of sour cream.  Enjoy!

***Click the link below if you'd like a printable version of the recipe***

Download southwest_chicken_soup.doc

Soup and Stations

So, many of you have been asking for the Southwest Chicken Soup recipe that I've come up with this winter.  And if you haven't been asking for it, you'll be glad that I'm gonna give it to you anyways. Because people, this soup is scrumptious I tell you! 

And guess what?  I made it today, took pictures (well, Allyssa took pictures), and plan to post it as soon as I edit the pictures and organize my thoughts.  Because, you know, taking pictures of a recipe step-by-step is harder than you'd think!  Really, not joking here folks!  It reminds me of something we did in school once.  Did you ever have that assignment where you had to write step-by-step instructions of making or doing something?  Something easy, like, making a Peanut Butter and Jelly sandwich?  'Cause, how hard is it to make a PB&J?  Then, someone else had to stand up in front of the entire class and make the sandwich based on your instructions... and you found out, as early as step 2, that your instructions weren't that great.  Because, after stating in step 1 to get out a loaf of bread, a jar of peanut butter, a jar of jelly and a butter knife, you realized that you had faltered in your directions.  How can you falter in a PB&J?  Well, when you say to spread the peanut butter all over the place.  Not thinking that the dimwit in the front of the class would take that literally, when you really meant "all over the place (on the bread)"and thought that every normal human would understand that.  Then again, twelve year old boys are not that normal, are they?  So, you have a clowny 12-year-old up in front of the class spreading peanut butter all over the table, a class laughing, and a teacher frowning because you weren't that great at writing instructions.  So, did that ever happen to you? No, me either!  Nope, not me! And, I intend to keep it that way, thank you very much.  And...that was a very long way of saying that I wanted to check my measurements and instructions before I posted them for you, so you won't be spreading peanut butter all over your counters.

And, as a prelude (because I haven't said enough already) to that fabulous recipe, I want to explain why I've been making so much soup this winter...and yes, I did just call my own recipe, fabulous, thank you!  I know, I know, modest.

So, most of you know that I wasn't raised Catholic.  No siree, not me. I was born in a tee pee to hippie parents, and on Sunday they...(I'm sure you can imagine what their Sundays were filled with.  And if you're an extremely sheltered type, or a prude, or just plain stupid...just use your imagination.)  So, anyhow, I did not grow up Catholic.  Nor did I really know much about church in general until my teen years, after I left the mountains of my youth and moved to the "city" where I learned what Keds and church were...but I won't go on about that, we'll save that story for another time.  So, after Craig (he's my husband in case you didn't know) and I got married, we were talking religion.  I know, I know, I hear several of you screaming already.  We should have talked about this BEFORE we got married.  Along with about ten million other things, people! But, we were young, and in love, and...stupid, and we didn't.  So, we talked about it after we got married.  And, come to find out, he was a good ole' Catholic boy.  Raised Catholic.  Went to a Catholic school until 8th grade.  And insisted on raising our children Catholic.  Since I didn't feel that I had firm roots in a religion, I didn't feel the need to object.  And, because I thought that my husband was such a swell guy that was obviously raised with great morals and values, was a hard worker, and had an inexplicably yummy derriere, I decided to go along with this. 

At first, I did not know much about the Catholic Church.  So, we went to church, as a family.  I did not decide to join the church until about five years later.  And now, about five years after that, I am really finally taking the time to get to know "my church" and it's many rich, solid, traditions.  This year, during our Lenten season (click here to learn more about lent) our church has been doing The Stations of the Cross every Wednesday evening, followed by a Soup dinner.  Hence, Soup and Stations.  I won't go into it much, accept to say that I've never done it before this year.  And I really think it is FABULOUS!  It's the depiction of the last hours of Christ, and you "walk with Him" through His final hours.  Very moving and powerful!  And can I say, that I have never really been a fan of Easter?  Not the bunny and basket kind, anyhow.  But attending the Stations of the Cross every Wednesday with my family has really brought about a new understanding of what this time of year represents, and what the holiday of Easter is truly about.  If you would like to know more about the Stations of the Cross, click here.  I am not a huge fan of Wikipedia, but this is the site that told the most, in terms I could understand (so I think you can too, after all, I am a blond!)  I also found this site if you'd actually like to read through a version of the stations -- at the bottom of the page click "next station" to keep reading through the Fourteen Stations.

So, that, my folks, is why we have had alot of soup this winter.  We've been taking a crockpot of soup to Church every Wednesday night of lent, and because of that, I've been trying out some new recipes.  And with that, I'd better get.  I've got to get ready to head out the door to Soup and Stations...but keep checking back, I will be posting the recipe soon!   

It IS October still, Right???

Oh, my, where have I been?  The other day, somebody was telling me about something upcoming and said "It's on November 17th", and I went right along with it.  She really meant March 17th. Truthfully, most days, I do think it's still October.  This fast roller-coaster of a year just has been taking ahold of me...and my time.  Hence why I still have yet to get Christmas Cards - or presents - out.  Perhaps we'll call them Easter gifts this year, folks.  What do you think about that??  So, in the week+ since I've posted, what have I meant to post???  Here ya go....

He's a HEART BREAKER (2/10/08)

Meet Sophia.  She belongs to my good friend, Delphine.  Del had to go out of town for a few days (four to be exact), and her husband is deployed, so I offered to keep her two youngest kiddos, Sophia and Zack (not pictured).  Sophia is Colby's age.  They are good buds - they were in the same half-day preschool class last year, get to hang out all the time because their Mom's are both volunteering crazies, and are in the same class again this year.  Aren't they cute?? 

Cute, you agree?  Well, let me tell you a story about our Cute Colby.  A few weeks ago while we were at the school setting up for our Movie Night, Sophia came up to Delphine and told her that Colby had kissed her.  My five-year-old, smack, smooch, kissed her!!!  Delphine and I both looked at each other, muffled a laugh, bit a lip, and frowned at both of our youngsters.

Later that weekend, I sat down and had "a talk" with Colby. He told me he kissed Sophia because he wanted her to be his girlfriend. I told him how "we don't kiss girls unless they are our girlfriends or better yet, wives, and he is NOT to have a girlfriend until he is at least 18, 21 would even be better, and that really if he wanted to know the whole truth, I would prefer if he waited until he was married to kiss a girl, and to that, I would say...dear son, please wait until you are 30 and educated before you get married, so that means, 30 before you're kissing girls -- so, for now, Colby, you are WAY TOO YOUNG TO BE KISSING GIRLS and NO, NO, NO she CAN NOT be your girlfriend!!".  Feeww!! *Breath* Sheeshhh...what a talk to have with a five-year-old.  And yes, I did say all that.  And yes, I did forget to breath.

So, the talk was well received. Because after all of that, he looked at me with and odd, "where did I get her from" look (I don't know why) and he said, "OK Mom!!" 

Then, a few days later, my family was all in the grocery store together.  As we were checking out, we saw some of those ENORMOUS hearts with the chocolates inside.  Colby was begging for one.  I told him, "Colby, you don't get to buy one of those for yourself, those are to give your Valentine on Valentine's Day.  That means, your wife or girlfriend..." (And I was about to go on in regards to how he won't be able to buy a chocolate heart until he is 30 because...as we had already discussed) when Allyssa chimed in, "You can get one for Sophia, Colby."  He immediately looked at me with big, disgusted eyes and said, "No, not Sophia!" (Good boy, I've brainwashed trained you well!) Craig then said, "Well, then you could buy one for Mommy?!?"  Colby looked at me with even bigger, more disgusted eyes and said, "Noooooo, not Mommy!!"  "I know" he declared, "I could buy one for Grandma Sharon!"

So, that would have been a cute enough story, left as it, right?  Of course, and it was.  Until we got in the van after paying for our groceries and Colby said, "Mom, I couldn't buy those chocolates for Sophia because of what you told me.  And I told her all about what you told me.  We were on the playground at recess and we talked about it.  I told her that I was not old enough and that I had to be thirty."  Craig looked at me with a curious look, I looked at Craig and smiled proud.  My baby, knowing where his boundaries are.  But then, he said, "Yep, when Sophia and I were playing, I stopped her.  I sat her down and...I broke it to her."  Oh goodness me!  Craig and I looked at each other and both of our eyes filled with tears, smiles so wide, we were both trying so hard not to burst out laughing.  Stifling my belly-laughter, I asked, "And, Colby, how did she take it?"  "Ok" he told me, quite optimistically, "she just chased me!"  And at that, we could not hold it in any longer.  We laughed, and laughed, and laughed, almost all the way home.  Oh, my heart breaker!!

Valentine Fun (2/14/08)

I got up this morning and made these for my children...can you tell they are heart pancakes with strawberries and bananas on them?  No?  Well, they could!  And they quite enjoyed them...

I got the pancake molds from Lillian Vernon.  They work really well. We also made homemade Valentines last night for all their classrooms.  We even got "Daddy" (Craig) in on it.  He helped tie quite a few ribbons.  The kids made these special treats for their teachers...I got the idea from Split Coast Stampers, I get alot of ideas from there.  If you don't already, you should check it out.  Type in whatever you're looking for in the search area, and go to town.  You're sure to find lots of ideas.

 

Happy Valentine's Day!!!
And..   Happy Birthday to Grandpa Alan!!!!!!!!!

Killian for A WHOLE WEEK!! (2/16/08)

Craig went yesterday to get Killian.  He has -- what his school calls Winter Break this week.  So he's here to hang out with us.  He still gets Spring Break, so not so sure what this is all about.  But we're not complaining!!  He's having a good time so far.  Look how big he's getting, and how darn cute he is!!! (Shhh, don't tell him I told you that.)

What's cool is...this Friday is our Talent Show. So, he is going to perform with Daziel, Allyssa and Colby and all four of the kids will be in it together.  How sweet is that?  Craig won't be on leave any more (have I mentioned he's had the last two weeks off of work - he's been studying - he tests for Master Sgt. on the 20th??)  But we'll still have a good time.  I'll get to take him to the school and show him around.  Daz's teachers are pretty cool, so he'll get to hang with them a few times.  Plus, I figured he can help me take Nicholas (technically his dog) to get groomed, and go to a movie or something during the day, just me and him for fun.  Sweet!  So glad for any time we get to have him!!!

Skin on the sides, a 1 on top (2/17/08)

After church today, we went to the Barber Shop so Craig, Daz and Colby could all get haircuts.  If you haven't already heard, Colby LOVES to get his haircut!  He actually starts begging a week or two into a haircut to get another one.  And, as the previous picture of him and Sophia shows, he was actually in need of one, per his standards.  He is very proud of his haircuts!  He sports them around and says "Don't touch my haircut! You'll mess it up!!"  Because, we all love to rub a nicely shaved Colby cut!  (Note - this is funny, because after his haircuts, there is NOTHING left to mess up!) So, Colby gets haircuts quite frequently.  The same cut as Craig.  (Hmnnn..go figure!) And when he climbs up in the barber's chair, he knows exactly what to say, "I want skin on the sides, a 1 on top".  That's barber lingo for the size of the razor they use on his cut - short!!  And here it is, skin on the sides, 1 on top...

 

 

Holiday Baking and Kisses

So, this morning my computer room looked like a candy store blew up, and my kitchen looked like a bakery shut down mid production.  I stayed up late last night.  I shut the doors to my kitchen, put on soothing Christmas music (Handel's Messiah), and went to town.  And I'm gonna let you in on a little secret....and since I'm the one wanting to become the shrink, it's one that might save you hours on my expensive couch... totally being in the holiday spirit, listening to the peaceful music, getting into the rhythm of the pots and pans, the measuring and mixing, being fully engrossed in the moment - now that is some GOOD therapy!!!  The kids actually baked with me from the time they got off the bus until bed.  We had so much fun.  And I know those are some memories they'll have forever.  And then I continued baking into the night.  We were able to make some super de cute covered pretzels for each of their classrooms, jingled up juice boxes (yes, we embellished them too), pumpkin rolls for all five of their teachers (Daz has two and Colby has an aid) and for the Principal, Vice Principal and our favorite front desk clerk, Mr. McCall.  I also made 21 goodie bags of baked goodness for all of the kid's special teachers (art, music, guidance, p.e., Spanish, library), all of their past teachers, and all of the staff members that I've grown to know and love since taking this job in the PTO.  So, yes, we baked for almost every teacher in that school.  It was so much fun!  When I get into a holiday mood, baking is so very calming and enjoyable to me.  I love getting the kitchen all messy.  Having flour everywhere.  Baking up a storm.  Seeing the production.  Making some to send to work with my husband.  Watching people delight in the goodies.  And then coming home to clean up my mess and watch my bakery turn back into my normal, every day kitchen.  Holiday baking is a big production in my house.  But it's definitely a fun production.

So... last night as I was unwrapping bags of Hershey kisses to make my Peanut Butter Blossoms, I started thinking..."I wonder what shape the foil is that covers these kisses up.  Whoever thought of this was pretty smart."  So first, let me tell you that YES, I already know I'm a nerd!!  Second, I love organizing, and this would have to be a thought only one who loves organizing would come up with. Because my line of thinking was...if I wanted to do something similar, how can I recreate it?  Third, please tell me you've wondered the same thing too.  Right?  You've sat there carefully unwrapping about 20 Hershey Kisses until you got that one unwrapped just right - without tearing - so you too could find out that it's...just a plain old square!  Yep.  That's right.  A square!

My wish for you tonight is that you're able to do some holiday baking, or are doing some eating of some holiday baking, or, if neither of those is down your alley - I hope your'e able to find yourself some holiday kisses.  xoxo