Friday, July 25, 2008
Also on her site, take a listen to the song "True Companion--Bruce Schuman" on the playlist. It's a Marc Cohn song, but Bruce (the groom) sang and recorded it for his bride Cody and surprised her with it after their first dance...so romantic! Made me all teary-eyed! :-)
Monday, July 14, 2008
Saturday, July 5, 2008
My mom and dad (aka--Nana and Papa), my sister Dana and brother-in-law Travis from London, and my Uncle Steve and Aunt Janie from Montana met us up at my parents' condo at Snowbird Resort last week. The ski resort is at the top of the Wasatch Mountains, just one canyon over from Park City, which is where the last Winter Olympics were held. The resort is beautiful and has two pools, a hot tub on each condo's deck, an Alpine Slide, a Zip Line, bungee trampolines, a chair lift and a tram to enjoy. Each day we did a little something, like going to the Farmer's Market in Salt Lake City, exploring the town of Park City, going on a mountain hike, or riding the Alpine Slide. But most of the time was spent laughing and hanging out with the family, eating, going to the pool, eating, reading, entertaining Maddie...oh, did I mention eating? I gave up on all my healthy rules this vacation and indulged--and now I think my waistband is paying the price. Oh well, it's VACATION! :-)
Thursday, July 3, 2008
For all my Bible Study girls who enjoyed these at our Girls' Night Out, these are for you! :-)
Outrageous Brownies (The Barefoot Contessa Cookbook by Ina Garten)
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant espresso coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces
Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan (cookie sheet with sides, like a jelly roll pan.)
Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.
Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.
Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.
Wednesday, July 2, 2008
BBQ Shrimp and Sugar Snap Pea Noodle Salad
1 lb. uncooked shrimp, peeled and deveined
2 tsp. Chinese five-spice powder (I didn't have this, so I used a seafood rub)
1 tsp. olive oil
8 oz sugr snap peas
1 cup baby carrots, julienned
6 oz soba noodles, about 1.5-inch thick bundle (in the Asian aisle, made from buckwheat flour--or substitute whole wheat spaghetti)
1/2 English cucumber, cut in half, seeded and sliced in 1/4-inch rounds
1/4 cup EACH: shredded cilantro and basil
1 Tbsp. fresh ginger, julienned
1 Tbsp. grated fresh ginger
1 minced garlic clove
3 Tbsp. low-sodium soy sauce
1 Tbsp. olive oil
1 tsp. honey (or 1/2 packet of sweetener)
1/8-1/4 tsp. red pepper flakes
1 Tbsp. fresh lime juice
Preheat grill to medium-high. Toss shrimp with five-spice powder and olive oil. Thread onto skewers. Let marinate while preparing salad. (I didn't have a grill, so I just sauteed them in a pan for 1-2 min. per side.)
Boil sugar snap peas until tender-crisp, about 2 minutes, then drain and rinse in cold water to stop the cooking process. Boil soba noodles until just tender, about 4 minutes. Drain and rinse in cold water. Place in a large bowl with sugar snap peas, carrots, cucumber, basil, cilantro and julienne ginger.
For the dressing, place the grated ginger in a small sieve set over a bowl. Using the back of a spoon, firmly press ginger to release juice. Discard grated ginger. Stir in garlic, soy sauce, oil, honey, red pepper flakes and lime juice. Pour over the noodle mixture and toss evenly.
Grill (or saute) the shrimp for 2 minutes per side. Cool slightly and toss with the noodle mixture. Serve salad with lime wedges for garnish.
Nutrition per serving (1/4 of total salad mixture):
253 calories, 7 grams fat, 20 g carbs, 3 g fiber, 4 g sugar, 28 g protein