Sean and Brandi

Safe Haven for Animals

2010-03-14T10:30:00.000-07:00

Sean and I had a great time volunteering at Safe Haven for Animals Cat Shelter yesterday, there was a lot to do and a lot of cats to play with, the shelter currently has 40 cats. Here are some photos and all the pretty kitties you see are available for adoption.

Sean working hard cleaning the kitty condo

This is Brother, he is one of the shelters special needs cats. He was so sweet and loved getting pets.

I'm not sure of this guys name, but he was fun to play with and very soft.

Brandi playing with the cats before it was time to go.

Sean's favorites were the two Siamese cats.

This is Nala (aka Puddles), another special needs cat. She kept following us around and was so cute.

Brandi's favorites were the Orange Tabby twins.

AZ Flute Society Concert in Tucson, AZ

2010-03-11T19:38:00.000-08:00

I recently joined the Arizona Flute Society here in Phoenix. I'd been looking for somewhere to play just for fun and was really nervous about joining a group. I haven't played consistently since high school and oh my, it's already been 10 years. Anyways I finally decided to join the Arizona Flute Society, we met for three rehearsals and two concerts. Here are some photos of me at our Tucson concert with the Tucson Flute Club. It was a little challenging for me, but I had a lot of fun playing with other wonderful flute players.

Cute LIttle Hedgehog

2010-02-22T16:31:00.000-08:00

This was too cute, I just had to share.

Our Winning Christmas Patio!

2010-02-07T09:51:00.000-08:00

Our apartment complex had a holiday patio decorating contest and this was our winning entry. I made origami cranes and hung them on wire wreath forms. I didn't quite get to 1,000, but it was pretty close. I was so excited when I found out we had won and it was really nice to be able to enjoy all of the colorful cranes.

My Broccoli Plant

2010-01-17T11:23:00.000-08:00

I made these self watering containers awhile ago, they are super easy and in expensive. Anyways, I planted a broccoli plant and it has finally started to grow a little broccoli, it's so cute. The plant itself has been growing for awhile, but with not broccoli. I went to fill up the reservoir, which I've only done a few times and there it was, a tiny little broccoli.

Emma Bobo Eating

2010-01-15T13:25:00.000-08:00

My New Jack LaLanne Power Juicer

2010-01-08T10:21:00.001-08:00

Jack LaLanne’s Power Juicer Deluxe

After watching all the commercials for juicers over the years, I finally purchased the Jack LaLanne Power Juicer Deluxe ($89.99 @ Costco). After bringing it home and juicing for the first time, I was so excited and wanted to share my thoughts.

Pros
• Affordable (89.99), this was the best price anywhere
• Not only is the product affordable, but it also makes drinking organic juice more affordable
• Easy to assemble
• Easy to use
• Easy to clean, under 5 minutes for me.
• Delicious fresh juice
• You can make whatever kind of juice you want out of almost any fruits and vegetables
• You can use the leftover pulp for baking and cooking
• You can make yummy soups
• Minimal storage space
• Minimal cutting of fruits and vegetables
• Not to mention all of the health benefits of drinking fresh juice

Cons
• It’s best if you drink the juice right away, most of the juices don’t store well, but you can freeze the pulp for later use
• You have to wash the juicer after every use. It’s best if you do it right away, but it takes me under 5 minutes to do it and if you just think of it as part of making juice it’s really not that bad

My favorite juice recipe so far

5 organic carrots
3 small organic apples (I like pink ladies)

* Juice the carrots first and you can save the pulp to make things like carrot muffins, carrot cake or put it in meatloaf for extra veggies.

New Year's Eve Party on a Budget

2009-12-29T23:11:00.000-08:00

Head to your favorite holiday headquarters (I enjoy Target and Michaels) and pick out some shimmery silver and gold glass balls, by now most of the holiday decor is 1/2 off or more. You can put them in a vase you already have and make a beautiful centerpiece.

When purchasing your paper goods, instead of buying New Year's Eve 2010 paper plates, napkins and cups, opt for silver, gold and black ones, so you can use any extras another time. If you plan ahead you can usually get them on sale at your local party store. New Year's Party Kits and Patterned Tableware are on sale at Party City.
White lights and paper luminaries are an easy way to make your party sparkle. Use them to light up walk ways and give your guests a taste of what's inside. Holiday lights are also usually included in after Christmas sales, so now is the time to buy.
If you have a little more time, these icy luminaries are a great twist on traditional luminaries. The instructions can be found at DIY Maven.

Here are some other cute party ideas I found at Hostess with the Mostess.

A Blue and Silver New Year

Copper and Aqua

Festive New Year

Now is the time to shop for party decor and supplies. Pick a theme and head to your local stores, anything that sparkles and shines is perfect for a New Year's Eve party.

Happy New Year!
Brandi

The Cutest Tutu Ever!

2009-12-28T13:05:00.000-08:00

This is the tutu I made for Isabella's first birthday, it came out super cute.

Cookies, Cookies, Cookies!

2009-12-23T16:42:00.000-08:00

Nine different recipes and four days of baking. I had a great time baking a ton of cookies this year, as well as making and decorating the boxes. Here are some of the recipes, happy baking!

Cookie assembly line.

Some of the finished cookie boxes.

Mexican Wedding Cakes

2009-12-23T15:31:00.000-08:00

These cookies are a tradition in our family. They are so easy to make and taste amazing.

Ingredients
recipe courtesy of Pillsbury

1 cup powdered sugar, divided
1 cup butter, softened
2 teaspoons pure vanilla extract
2 cups all purpose flour
1 cup finely chopped pecans, walnuts or almonds
1/4 teaspoon salt

Directions

1. Preheat oven to 325 degrees F.

2. In a large bowl, beat 1/2 cup powdered sugar, butter and vanilla until light and fluffy.

3. Lightly spoon flour into measuring cup; level off. Add flour, nuts and salt and mix until dough forms.

4. Shape into 1 inch balls and place on ungreased cookie sheet 1 inch apart.

5. Bake at 325 degrees F for 15 to 20 minutes or until set but not brown.

6. Immediately remove from cookie sheet, let cool slightly and roll in remaining 1/2 cup of powdered sugar.

7. Let cool completely and re-roll in powdered sugar.

8. Store cookies in an air tight container.

Makes 5 dozen

Cream Cheese Brownies

2009-12-23T15:09:00.000-08:00

These brownies are the perfect combination of cream cheese and rich chocolate. Sure to satisfy anyone's sweet tooth.

Ingredients
recipe courtesy of Bakerella

Brownies

1 package of your favorite brownie mix (I used Betty Crocker's Fudge Brownie 13x9 Family Size Mix)
For this mix you need:
2 eggs
2/3 cup vegetable oil
1/4 cup water

Topping

1 - 8 ounce package cream cheese, softened
2 eggs
1 pound confectioner's sugar
1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees F and grease bottom of a 13x9 inch pan, I used Pam cooking spray.

2. Combine all of the brownie ingredients and stir until well blended. Spread into prepared pan.

3. With an electric mixer beat cream cheese at medium speed. Add eggs, sugar and vanilla and beat on medium until smooth. Spread evenly over brownie mixture.

4. Bake at 350 degrees F for 45 - 50 minutes or until edges and top are golden brown.

5. Cool completely before cutting and refrigerate until well chilled.

6. Store brownies in an air tight container in the refrigerator.

Jif's Peanut Butter Fudge

2009-12-23T14:51:00.001-08:00

Sean loves the peanut butter fudge his mom makes, so I thought I'd give it a try. He also convinced me to leave the lid off the container so the fudge would firm up a bit. I saw how convenient it was for him to get some fudge and go. Needless to say I caught on to his plan and the lid went back on.

Ingredients
recipe courtesy of Jif

No-Stick Cooking Spray
3 cups sugar
1/2 cup butter
2/3 cup evaporated milk
1 2/3 cups creamy peanut butter
1 - 7 ounce jar marshmallow creme
1 teaspoon pure vanilla extract

Directions

1. Line a 13x9 inch pan with aluminum foil and spray with no-stick cooking spray.

2. Combine sugar, butter and evaporated milk in a large saucepan, stirring constantly on medium heat until mixture comes to a boil. Reduce heat and simmer for 5 minutes, stirring constantly.

3. Remove from heat and add peanut butter, stir until well blended. Add marshmallow creme and vanilla. Stir until well blended.

4. Spread mixture in prepared pan and let cool completely. Cut into candy-sized pieces.

Makes 3 pounds

Caramel Cheesecake Gingerbread Cupcakes

2009-12-19T08:31:00.000-08:00

Whoa! that's a long name. Anyways, I wanted to make a holiday cupcake and fill it with something yummy. I was thinking gingerbread cake and I came across this recipe for chevre cheesecake and chevre cream cheese buttercream and I have to say they turned out sooooo good. The goat cheese is not as "tangy" as cream cheese, which was really nice and the caramel sauce added a nice touch of sweetness to the cheesecake filling. The gingerbread cake was not too spicy, like gingerbread can sometimes be and you get a hint of chocolate from the cocoa powder. The combination is fantastic.

Gingerbread Cupcakes
recipe courtesy of Joyful Abode

Ingredients

5 tablespoons unsalted butter, softened
1/2 cup sugar
1/2 cup unsulfured molasses
1 egg
1 egg yolk
1 1/4 cups all purpose flour
1 tablespoon cocoa powder
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup hot milk (140 degrees)

Directions

1. Preheat oven to 350 degrees F.

2. Line a 12 cup muffin tin with paper liners.

3. In a large bowl cream butter and sugar until light and fluffy.

4. Add the molasses, egg and egg yolk and mix until combined.

5. In a medium bowl sift together flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Set aside.

6. Dissolve the baking soda in the hot milk. Set aside.

7. Slowly add the flour mixture to the butter mixture and mix until just combined.

8. Stir in the hot milk mixture.

9. Pour batter into prepared baking tin and bake at 350 degrees F for approximately 20 minutes.

10. Allow to cool completely before filling and frosting.

Chevre Cheesecake
recipe courtesy of Fields of Cake

Ingredients

1 egg
1 egg yolk
1/2 cup sugar
pinch salt
10 1/2 ounces fresh plain goat cheese, room temperature
1/2 cup + 2 tablespoons creme fraiche or sour cream

Directions

1. Preheat oven to 300 degrees F.

2. Grease a 6 inch round pan with butter or cooking spray.

3. In a medium bowl whisk together egg, egg yolk, sugar and salt until well combined, about 2 minutes.

4. Add the goat cheese and whisk until smooth.

5. Add creme fraiche or sour cream and whisk for 1 minute. Do not overmix or the cheesecake will have a grainy texture.

6. Spread the batter into the prepared pan. Place the pan in a roasting pan and fill with water until it reaches half way on the cheese cake pan, so about 3 inches.

7. Bake until the center is set (about 40 minutes).

8. Remove cheesecake and allow to cool. Transfer to the refrigerator and let chill overnight.

When your ready to fill the cupcakes remove the cheesecake from the pan and into a medium size bowl. Add about 1 cup of warm caramel dip and mix until filling is smooth. Make sure your caramel dip is not to hot, you don't want to melt the cheesecake. Add filling to a piping bag fitted with Wilton tip 230 and gently place the tip inside the cupcake. You can practice with how much filling you like to add and don't worry what the top of the cupcake looks like, you're going to cover over them with buttercream. Refrigerate cupcakes so filling can set.

Chevre Cream Cheese Buttcream
recipe courtesy of Fields of Cake

Ingredients

7 ounces fresh plain goat cheese, room temperature
8 ounces cream cheese, room temperature
1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 cup powdered sugar

Directions

1. In a mixing bowl, beat all ingredients together until light and fluffy.

2. Add filling to a piping bag fitted with a round or star shaped tip or frost cupcakes with a small angled spatula.

3. Place frosted cupcakes in the fridge so the buttercream can set before you decorate.

4. Decorate cupcakes with gingerbread cookies, cookie crumbles or white sanding sugar.

Enjoy!

Doggie Birthday Cake Recipe

2009-12-16T20:49:00.000-08:00

Here are the recipes for the Doggie Birthday Cake and Frosting. Make sure to use quality ingredients and organic if you can.

Peanut Butter Carrot Cake

Ingredients

1 cup organic whole wheat flour
1 teaspoon baking soda
1/4 cup organic creamy peanut butter
1/4 organic unsweetened applesauce
1 cup shredded carrots
1 teaspoon vanilla
1 organic egg

Directions

1. Preheat oven to 350 degrees.

2. In a medium bowl sift flour and baking soda together.

3. Add remaining ingredients and mix on medium speed with an electric mixer until combined.

4. Pour batter into a greased 6 inch round cake pan.

5. Bake approximately 30 to 35 minutes.

6. Let cake cool completely before frosting.

Decorate cake with shredded carrots and carob chips.

Cream Cheese Frosting

Ingredients

12 ounces organic low fat cream cheese
1 teaspoon organic vanilla
1 teaspoon organic honey

Directions

1. Mix ingredients with an electric hand mixer until combined, don't over mix.

2. Store in an air tight container and refrigerate until your ready to frost the cake.

3. Before frosting let sit at room temperature for 10 minutes.

Happy Birthday Emma!

2009-12-15T20:07:00.000-08:00

Today is Emma's fifth birthday, so we thought we'd do something a little special. Enjoy the photos and I'll post the recipe for the Doggie Birthday Cake tomorrow.

Emma's Peanut Butter Carrot Cake with Doggie Cream Cheese Frosting. I have to say it didn't taste that bad.

It's the Birthday Girl and she's ready to party! I can't believe she's already five.

Waiting for her birthday present.

Squirrels! Just what she wanted.

Time for cake. She kind of just stuck the whole thing in her mouth at once, but at least she liked it.

Roasted Herb Butter Turkey and Apple Pie

2009-12-13T20:44:00.000-08:00

Roasted Herb Butter Turkey
recipe courtesy of Martha Stewart

Ingredients

1/2 cup butter, room temperature
3 packages fresh poultry blend herbs
Coarse salt and ground pepper
12 pound turkey, thawed out if frozen

Herb Butter Directions

In a small bowl, mix together butter with 1 package fresh poultry herbs, chopped; season generously with salt and pepper.

Herb butter can be made ahead of time and refrigerated. Bring to room temperature before using.

Prepare Turkey

1. Preheat oven to 350 degrees with rack in the lowest position.

2. Rinse turkey and pat dry.

3. Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin.

4. Rub herb butter under the skin.

5. Tuck wings: Turn turkey over; bend wing tips underneath bird so they stay in place (you may have to break the bones).

6. Place 2 packages of the fresh poultry blend herbs inside the large cavity. Make sure neck flap is secured, fasten with skewers or trussing needles if necessary.

7. Tie legs: Using cotton kitchen twine, tie legs together securely (they will overlap) so bird retains its shape and moisture during cooking.

Roasting Directions

1. Fill roasting pan with about 8 cups water.

2. Place turkey onto roasting rack and rub with remaining butter.

3. Season generously with salt and pepper.

4. Tent turkey loosely with foil. Roast for 1 hour, then baste every 20 minutes with pan liquids, until an instant read thermometer inserted into the thickest part of the thigh (avoiding the bone) registers at 125 degrees, about 3 hours.

5. Remove foil; raise oven heat to 400 degrees. Continue roasting, basting occasionally, until thigh reaches 180 degrees, about 45 to 60 minutes more. Tent with foil if bird browns too quickly; add more water if pan becomes dry.

6. Transfer turkey to a serving platter; cover loosely with foil,
and let it rest at least 30 minutes before carving.

Almost Sugar Free Apple Pie
pie crust recipe courtesy of Simply Recipes

Ingredients

2 1/2 cups all-purpose flour, plus extra for rolling
1 cup unsalted butter, very-cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
4 - 8 tablespoons ice water
2 21oz cans No Sugar Added Apple Pie Filling

Directions

1. Cut the sticks of butter into 1/2-inch cubes and place in the freezer for 15 minutes to an hour (the longer the better) so that they become thoroughly chilled.

2. Combine flour, salt, and sugar in a food processor; pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

3. Remove dough from machine and place in a mound on a clean surface. Gently shape into 2 discs. Knead the dough just enough to form the discs, do not over-knead. You should be able to see little bits of butter in the dough. These small chunks of butter are what will allow the resulting crust to be flaky. Sprinkle a little flour around the discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour, and up to 2 days.

4. Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier. Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate. Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.

5. Add filling to the pie.

6. Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

To make my pie a little more interesting I cut out small scalloped circles with a cookie cutter after rolling out the second disk of dough. Next, I placed the disks in a circular pattern around the top of the pie, brushed the top with an egg wash and sprinkled with white sanding sugar for a glittery effect.

7. Bake at 400 degrees for about 35 minutes, the top is a golden brown color.

Makes 1 10 inch pie crust with a top

Vanilla Peppermint Cupcakes

2009-12-11T00:05:00.001-08:00

The perfect combination of vanilla and peppermint, these Vanilla Peppermint Cupcakes are perfect for the holidays. My cousins were visiting from San Diego, CA and loved them.

Vanilla Peppermint Cupcakes

recipe courtesy of Sprinkles Cupcakes

Makes One Dozen Cupcakes

Ingredients

1 1/2 cups all-purpose flour, sifted (I used King Arthur White Whole Wheat Flour)

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/2 cup whole milk, room temperature (skim milk also works well)

1 teaspoon pure vanilla extract

1 teaspoon peppermint extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Directions

1. Preheat oven to 350 degrees.

2. Line a 12-cup muffin tin with cupcake liners and set aside.

3. In a medium bowl. whisk together flour, baking powder, and salt; set aside.

4. In a small bowl, mix together milk and extracts and set aside.

5. In a large bowl cream butter on medium-high speed with an electric mixer, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy.

6. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

7. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down the sides of the bowl, as necessary, until just blended.

8. Divide batter evenly among prepared muffin cups.

9. Bake approximately 22 to 25 minutes. Place cupcakes on a wire rack and let cupcakes cool completely before frosting.

Vanilla Peppermint Frosting

Ingredients

1 cup (2 sticks) unsalted butter, firm but not cold

1/8 teaspoon salt

3 1/2 cups confectioners sugar, sifted

1/2 teaspoon vanilla extract

1/2 teaspoon peppermint extract

1/2 teaspoon milk

Directions

1. In a large bowl beat butter and salt on medium speed with an electric mixer until light and fluffy, about 2 minutes.

2. Reduce speed to low, gradually add the confectioners' sugar and beat until incorporated.

3. Add the extracts and milk and beat until smooth and creamy. Make sure not to over mix the frosting; it should be creamy and dense like ice cream. If frosting does not have a spreadable consistency add additional milk 1 teaspoon at a time.

4. To frost cupcakes use a piping bag with a star or round tip or spread with a small angled cake spatula. After frosting the cupcakes brush with a little pearlized luster dust and top with a peppermint pinwheel candy, crushed peppermint candies or white sanding sugar for a sparkling effect.

5. Cupcakes can be left out at room temperature or refrigerated (make sure to leave them out about 10 minutes before serving).

Finally! Sean's Thanksgiving Photos.

2009-12-09T21:49:00.000-08:00

Sean spent this Thanksgiving at his mom's house in Tucson, AZ. He had a great time visiting with family and friends and meeting his new niece Kyra. Here are a some pictures of his weekend and I actually got him to write some captions to go along with them.

The table ready for dinner

Grandpa and Kyra

Larry Stewart wanted to come say hello

Matt, Cara and Kyra visiting from Florida

Everyone mingling

Gary and Earl carving the turkeys and Kit taste testing as they go

Time to gather and give thanks

Pop waiting at the table for breakfast to be made

Larry grilling the REAL bacon on the BBQ

Eggs, bacon, pancakes and a tall glass of milk, a perfect breakfast

Sean and I have been Elfed at ElfYourself.jibjab.com

2009-12-09T10:14:00.001-08:00

Send your own ElfYourself eCards

Christmas Cornflake Wreaths. My favorite!

2009-12-08T21:47:00.000-08:00

Every year my mom and I make Christmas cookies, we always try something new to add to our collection, but can never do with out our cornflake wreaths. Sometimes they don't even make it passed the wax paper before they're gone.

Ingredients

1/3 cup butter
4 cups mini marshmallows
1 teaspoon green food coloring
6 cups cornflakes
1 box red hot candies

Directions

1. Roll out a sheet of wax paper to form the wreaths on.

2. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in food coloring. Careful this part is super hot!

3. Add cornflakes to marshmallow mixture and stir until well coated.

4. Place about 1/4 cup of the mixture on the wax paper and quickly shape into individual wreaths. You can spray your fingers with a cooking spray to keep the mixture from sticking, but be very careful, the mix is still very hot.

5. Decorate finished wreaths with red hot candies

6. Enjoy!

7. If you have any left over (we never do) store in a single layer in an air tight container.

photo courtesy of Nancy's Recipes

Christmas Cookies

2009-12-01T10:31:00.000-08:00

I found an inexpensive Wilton Cookie Press at Target and had to give it a try. The press came with 12 different cookie discs and two easy recipes and after I got the hang of it I was pressing away.

Classic Spritz Cookies

Ingredients

1 1/2 cups butter, softened
1 cup granulated sugar or 1/2 cup Splenda Sugar Blend
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 1/2 cups all purpose flour
1 teaspoon baking powder

Directions

1. Preheat oven to 375 degrees.

2. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.

3. Add egg, milk, and extracts and beat well.

4. Sift together flour and baking powder and gradually add to butter mixture.

5. Place dough into the Wilton Cookie Press and press cookies onto ungreased cookie sheet.

6. Bake 10 - 12 minutes or until lightly browned around the edges.

7. Remove cookies from sheet and cool on a wire rack. Store cookies in an airtight container.

Note: Make sure that the cookie press plunger is aligned correctly, the trigger should click when it's in the right place.

To make your cookies extra special try adding red or green food coloring to the dough. You can also decorate with sprinkles, as well as dip the cookies in chocolate.

Thanksgiving 2009 Photos!

2009-12-01T10:18:00.000-08:00

I spent Thanksgiving in Chandler, AZ this year with my mom Janet, my stepdad Rick, Grandma Sisi and stepbrother Chris. We had a great time talking and watching the football games and of course eating all the delicious food.

Emma waiting for the Macy's Thanksgiving Day Parade to start.

Tuckered out after the long parade.

Mom and Grandma basting the turkey, it smelled soooo good.

Charlie waiting for his turkey dinner.

Pumpkin Pie

Carving the turkey, it's almost time to eat. Finally!

There were five people and four pies.

Even though ASU lost I had to share my game day shirt.

Arizona State Fair

2009-11-19T21:04:00.000-08:00

Sean and I weren't going to go to the AZ State Fair this year, but the last weekend came around and we just couldn't help ourselves. Here are a few photos of our state fair fun.

Fresh squeezed lemonade in a lemon stand, how could anyone resist?

How do I look in pink?

Fried Oreos were just one of the interesting foods we saw at the fair and of course I had to try one.

Happy 1st Birthday Richard!

2009-11-16T17:28:00.000-08:00

Birthday Fun! November 18, 2009

Richard's birthday gift, on it's way to San Diego and the cute little monkey tag I made for him.

I can't believe how big he's gotten already, Richard will celebrate his first birthday on the 18th.

Mmmm! Blueberry Pancakes

2009-11-14T16:14:00.000-08:00

These were the best blueberry pancakes I've had in a long time, Sean liked them too, minus the blueberries.

Ingredients:

1 cup Skim Milk

3 Egg Whites

3/4 cup Oat Flour or whatever you have on hand

1 tablespoon Raw Sugar

1 tablespoon Baking Powder

1 teaspoon Vanilla

1 cup Fresh or Frozen Blueberries

1. In a medium size bowl mix together milk, egg whites and vanilla.

2. In a smaller bowl mix together flour, sugar and baking powder.

3. Mix the dry and wet ingredients together until just combined, make sure you don't over mix.

4. Cover with plastic wrap and refrigerate for 10 minutes.

5. Coat a flat bottom pan or griddle with melted butter or cooking spray and heat to medium high.

6. Pour 1/4 C of the batter into the pan and turn the temperature to medium and sprinkle blueberries on top.

7. Cook side one for about 3 minutes, the edges will look dry and there will be a lot of little bubbles when it's time to flip.

8. With a spatula flip that pancake and cook for about 2 more minutes. This side will not take as long to cook.

9. Place pancakes in a warm oven until you're ready to eat.

10. Top with your favorite toppings. I like butter and warm maple syrup, Sean likes honey.

Makes 6 medium sized pancakes

* If you have left over batter store it in the refrigerator in an air tight container, it will last for a few more days.

Happy Birthday Sean!

2009-11-11T20:50:00.000-08:00

Sean and I celebrated his 28th birthday yesterday. We started the morning with a homemade breakfast before he went to work, complete with his own grumpy cook (I am not the greatest morning person). After he got home we enjoyed a nice steak dinner with twice baked potato and broccoli and watched Stark Trek: The Voyage Home. Even though it was low key we had a great time and I think he really enjoyed it, especially all of the birthday wishes from family and friends. Here are a few pics of Sean's birthday celebration.

Filet Mignon, Twice Baked Potato and Broccoli

Birthday cupcakes for Sean.

Emma enjoying the party.

Fresh or Frozen

2009-11-01T21:21:00.000-08:00

I just went to the grocery store today and bought a few bags of frozen veggies. When I got home I was curious to find out if there was a difference between frozen veggies and fresh veggies, I came across this article at Eating Well and thought I would share.

Q. Fresh vs. Frozen Vegetables: Are we giving up nutrition for convenience?

A. Americans typically eat only one-third of the recommended daily intake (three servings instead of nine) of fruits and vegetables, so if you’re in a bind, a vegetable in any form is better than no vegetable at all.

And as winter approaches, fresh produce is limited—or expensive—in much of the country, which forces many of us to turn to canned or frozen options. While canned vegetables tend to lose a lot of nutrients during the preservation process (notable exceptions include tomatoes and pumpkin), frozen vegetables may be even more healthful than some of the fresh produce sold in supermarkets, says Gene Lester, Ph.D., a plant physiologist at the USDA Agricultural Research Center in Weslaco, Texas. Why? Fruits and vegetables chosen for freezing tend to be processed at their peak ripeness, a time when—as a general rule—they are most nutrient-packed.

While the first step of freezing vegetables—blanching them in hot water or steam to kill bacteria and arrest the action of food-degrading enzymes—causes some water-soluble nutrients like vitamin C and the B vitamins to break down or leach out, the subsequent flash-freeze locks the vegetables in a relatively nutrient-rich state.

On the other hand, fruits and vegetables destined to be shipped to the fresh-produce aisles around the country typically are picked before they are ripe, which gives them less time to develop a full spectrum of vitamins and minerals. Outward signs of ripening may still occur, but these vegetables will never have the same nutritive value as if they had been allowed to fully ripen on the vine. In addition, during the long haul from farm to fork, fresh fruits and vegetables are exposed to lots of heat and light, which degrade some nutrients, especially delicate vitamins like C and the B vitamin thiamin.

Bottom line: When vegetables are in-season, buy them fresh and ripe. “Off-season,” frozen vegetables will give you a high concentration of nutrients. Choose packages marked with a USDA “U.S. Fancy” shield, which designates produce of the best size, shape and color; vegetables of this standard also tend to be more nutrient-rich than the lower grades “U.S. No. 1” or “U.S. No. 2.” Eat them soon after purchase: over many months, nutrients in frozen vegetables do inevitably degrade. Finally, steam or microwave rather than boil your produce to minimize the loss of water-soluble vitamins.

Halloween 2009

2009-11-01T11:03:00.001-08:00

Sean and I spent Halloween with my mom and stepdad, we had a great time eating Ghoulash, playing Scrabble Slam and handing out candy to the tricker treaters, although there weren't that many.

Roasted Pumpkin Seeds

2009-10-29T10:47:00.000-07:00

Ingredients:

Olive Oil

Salt

Raw Pumpkin Seeds

Directions:

1. Rinse off your pumpkin seeds to get rid of all the goo

2. Preheat oven to 350 degrees

3. Evenly coat seeds with about 2 tbsp. Olive Oil and 1 tbsp. salt

4. Spread seeds in a single layer onto a baking sheet

5. Place seeds in the oven for 30 - 60 minutes, stirring every 15 minutes, until seeds are golden brown

6. Remove from oven, allow to cool and enjoy!

Happy Halloween!

2009-10-28T20:58:00.001-07:00

The Raven

by Edgar Allan Poe

Once upon a midnight dreary, while I pondered, weak and weary,
Over many a quaint and curious volume of forgotten lore,
While I nodded, nearly napping, suddenly there came a tapping,
As of some one gently rapping, rapping at my chamber door.
"'Tis some visitor," I muttered, "tapping at my chamber door -
Only this, and nothing more."

Ah, distinctly I remember it was in the bleak December,
And each separate dying ember wrought its ghost upon the floor.
Eagerly I wished the morrow; - vainly I had sought to borrow
From my books surcease of sorrow - sorrow for the lost Lenore -
For the rare and radiant maiden whom the angels name Lenore -
Nameless here for evermore.

And the silken sad uncertain rustling of each purple curtain
Thrilled me - filled me with fantastic terrors never felt before;
So that now, to still the beating of my heart, I stood repeating,
"'Tis some visitor entreating entrance at my chamber door -
Some late visitor entreating entrance at my chamber door; -
This it is, and nothing more."

Presently my soul grew stronger; hesitating then no longer,
"Sir," said I, "or Madam, truly your forgiveness I implore;
But the fact is I was napping, and so gently you came rapping,
And so faintly you came tapping, tapping at my chamber door,
That I scarce was sure I heard you"- here I opened wide the door; -
Darkness there, and nothing more.

Deep into that darkness peering, long I stood there wondering, fearing,
Doubting, dreaming dreams no mortals ever dared to dream before;
But the silence was unbroken, and the stillness gave no token,
And the only word there spoken was the whispered word, "Lenore?"
This I whispered, and an echo murmured back the word, "Lenore!" -
Merely this, and nothing more.

Back into the chamber turning, all my soul within me burning,
Soon again I heard a tapping somewhat louder than before.
"Surely," said I, "surely that is something at my window lattice:
Let me see, then, what thereat is, and this mystery explore -
Let my heart be still a moment and this mystery explore; -
'Tis the wind and nothing more."

Open here I flung the shutter, when, with many a flirt and flutter,
In there stepped a stately raven of the saintly days of yore;
Not the least obeisance made he; not a minute stopped or stayed he;
But, with mien of lord or lady, perched above my chamber door -
Perched upon a bust of Pallas just above my chamber door -
Perched, and sat, and nothing more.

Then this ebony bird beguiling my sad fancy into smiling,
By the grave and stern decorum of the countenance it wore.
"Though thy crest be shorn and shaven, thou," I said, "art sure no craven,
Ghastly grim and ancient raven wandering from the Nightly shore -
Tell me what thy lordly name is on the Night's Plutonian shore!"
Quoth the Raven, "Nevermore."

Much I marvelled this ungainly fowl to hear discourse so plainly,
Though its answer little meaning- little relevancy bore;
For we cannot help agreeing that no living human being
Ever yet was blest with seeing bird above his chamber door -
Bird or beast upon the sculptured bust above his chamber door,
With such name as "Nevermore."

But the raven, sitting lonely on the placid bust, spoke only
That one word, as if his soul in that one word he did outpour.
Nothing further then he uttered- not a feather then he fluttered -
Till I scarcely more than muttered, "other friends have flown before -
On the morrow he will leave me, as my hopes have flown before."
Then the bird said, "Nevermore."

Startled at the stillness broken by reply so aptly spoken,
"Doubtless," said I, "what it utters is its only stock and store,
Caught from some unhappy master whom unmerciful Disaster
Followed fast and followed faster till his songs one burden bore -
Till the dirges of his Hope that melancholy burden bore
Of 'Never - nevermore'."

But the Raven still beguiling all my fancy into smiling,
Straight I wheeled a cushioned seat in front of bird, and bust and door;
Then upon the velvet sinking, I betook myself to linking
Fancy unto fancy, thinking what this ominous bird of yore -
What this grim, ungainly, ghastly, gaunt and ominous bird of yore
Meant in croaking "Nevermore."

This I sat engaged in guessing, but no syllable expressing
To the fowl whose fiery eyes now burned into my bosom's core;
This and more I sat divining, with my head at ease reclining
On the cushion's velvet lining that the lamplight gloated o'er,
But whose velvet violet lining with the lamplight gloating o'er,
She shall press, ah, nevermore!

Then methought the air grew denser, perfumed from an unseen censer
Swung by Seraphim whose footfalls tinkled on the tufted floor.
"Wretch," I cried, "thy God hath lent thee - by these angels he hath sent thee
Respite - respite and nepenthe, from thy memories of Lenore:
Quaff, oh quaff this kind nepenthe and forget this lost Lenore!"
Quoth the Raven, "Nevermore."

"Prophet!" said I, "thing of evil! - prophet still, if bird or devil! -
Whether Tempter sent, or whether tempest tossed thee here ashore,
Desolate yet all undaunted, on this desert land enchanted -
On this home by horror haunted- tell me truly, I implore -
Is there - is there balm in Gilead? - tell me - tell me, I implore!"
Quoth the Raven, "Nevermore."

"Prophet!" said I, "thing of evil - prophet still, if bird or devil!
By that Heaven that bends above us - by that God we both adore -
Tell this soul with sorrow laden if, within the distant Aidenn,
It shall clasp a sainted maiden whom the angels name Lenore -
Clasp a rare and radiant maiden whom the angels name Lenore."
Quoth the Raven, "Nevermore."

"Be that word our sign in parting, bird or fiend," I shrieked, upstarting -
"Get thee back into the tempest and the Night's Plutonian shore!
Leave no black plume as a token of that lie thy soul hath spoken!
Leave my loneliness unbroken!- quit the bust above my door!
Take thy beak from out my heart, and take thy form from off my door!"
Quoth the Raven, "Nevermore."

And the Raven, never flitting, still is sitting, still is sitting
On the pallid bust of Pallas just above my chamber door;
And his eyes have all the seeming of a demon's that is dreaming,
And the lamplight o'er him streaming throws his shadow on the floor;
And my soul from out that shadow that lies floating on the floor
Shall be lifted - nevermore!

Caterpillar Poop

2009-10-21T17:15:00.000-07:00

A few weeks ago Sean and I had a great time picking out a few plants at Baker Nursery in Phoenix. We got spinach, lettuce, mint and broccoli and planted them in 5 gallon self watering containers that I made (they work pretty well). Anyways this past week I noticed that something was eating the mint and little black dots were all over the leaves. Everyday I would go out to check on the plants and the mint leave kept disappearing, not dying, but definitely being eaten. I saw no perpetrator and couldn't for the life of me figure out what was eating the plants. It wasn't until last night that I found two caterpillars munching away on the mint. I decided to let them enjoy themselves since they had already eaten most of the mint leaves, BIG MISTAKE. I have no idea how they move from plant to plant so quickly or if they're different caterpillars (I couldn't find the ones that were on the mint), but they've now started munching on the spinach and the basil. So now I'm on a mission and I've removed three so far, hopefully that's it. Anyways, after searching the internet for information on what the black dots were, before I found the caterpillar perps, I came across this blog and wanted to share.

From a Correspondent:

Can you help me identify this stuff on my plants? I have a raised bed and containers full of edibles. The unidentified problem things look like small peppercorns and collect on the leaves of my basil, mint, and arugula plants. It has not (so far) collected on my green beans, tomatoes, peppers, cilantro or thyme. Although they look like peppercorn, they're not hard. I wipe them off with a paper towel and they mush into a dark green slime, and look kind of like rabbit poop. I always notice them in the morning. They collect on the leaves, and especially in the hard to reach nooks of the folded leaf sprouts near the root of the plant. It's often, but not always clustered. So, there might be like two or five on a bigger leaf. They remove very easily, but there are so many that I can not possibly keep up.

Are these larvae of some kind? We have lots of moths, so maybe they're moth larvae? Or, is it the poop of some large bug or caterpillar? It's just now beginning to collect on my treasured wild arugula, so the damage remains to be seen. However, I'm worried, because several months ago, when I started noticing them on my basil and mint, those plants started to deteriorate. The leaves became holey, they stopped growing, or produced much smaller new leaves than previously. These symptoms may not be related...but I suspect they are.

Any thoughts?

Julie

Los Angeles, California

Good morning Julie,

Thanks for providing such a detailed description. Your third guess was a charm: what you're seeing is caterpillar excrement, left behind as the caterpillars eat the leaves of your basil, mint, and arugula, which tend to be great caterpillar favorites. We frequently see caterpillar poop as a hard blackish pellet, but if they're eating lush plants with plenty of moisture, the bug poop will be as you describe.

Caterpillars have extremely simple digestive systems, and what goes in the one end is much the same when it comes out the other end, just ground up a bit; caterpillar-made pesto, as it were. Little-known fact: caterpillar poop from caterpillars eating basil tastes like basil, from those eating mint, like mint, etc. At least that's what I'm told. Check it out for yourself. Go ahead, you first.

There are two effective methods for limiting the damage to your plants. The first is to go out at night, while they're feeding, and use a flashlight to locate them on the leaves and along the stems. Then pick them off and discard them away from the garden; they make great chicken food. This can be somewhat labor intensive, but it also costs nothing.

Because it sounds as if you might have a more extensive problem, your next best method is to spray your plants' leaves with a solution of Bacillus thuringiensis (also called Bt). This is a completely safe and effective biological control that works by giving the caterpillars a terminal stomachache. It works only on caterpillars and has no residual effect on the edibility of the plants. You should be able to find Bt at any nursery or garden center; Dipel and Thuricide are two brands, but there are others as well. As with all pesticides – even organic ones – always read and follow the label exactly.

Because the Bt needs to be ingested to work, don't be surprised if the damage continues for several days.

I hope this helps,

Tyler

The Desert Garden with Tyler Storey

September 19, 2008

Butterfly Exhibit

2009-10-19T17:22:00.000-07:00

Here are some photos of the butterfly exhibit at the Desert Botanical Gardens in Phoenix, AZ.

Sean & Brandi

2009-10-18T11:49:00.001-07:00

Sean and I at The Spaghetti Factory in Downtown Phoenix celebrating our six year anniversary.

Grandma's Birthday

2009-10-16T13:11:00.000-07:00

Aunt Judy, Mom and I celebrated Grandma Sisi's 70th birthday at the House of Tricks in Tempe, AZ.

Aunt Judy, Grandma and Mom outside The House of Tricks

My yummy chicken caesar salad

Mom's salmon and avocado salad

Our lunch time friend

Cupcakes I made for Grandma's birthday

Caramel Dip

2009-10-09T17:14:00.000-07:00

As many of you know I love to bake and try out new recipes, I had a craving for caramel dip and apples and decided to give it a try. I did a little searching on the internet and found a great recipe at Taste of Home.

Caramel Dip

Ingredients:

14 ounces wrapped caramels

2 Cups mini marshmallows or 20 large marshmallows

1/2 Cup butter, melted

1/3 Cup heavy whipping cream

Lemon Juice or Fruit Fresh (found in the canning aisle)

Your favorite Apples

Directions:

1. Place caramels in a microwave safe dish and microwave uncovered for 1 minute (20 seconds at a time and stir in between, they'll burn).

2. Add marshmallows and microwave 20 seconds at a time and stir in between until marshmallows are melted.

3. Add melted butter and heavy cream and whisk until combined, set aside.

4. Slice apples and coat in lemon juice or fruit fresh to keep the apples from turning brown.

5. Serve caramel dip warm or cold with sliced apples. Also delicious with ice cream and is perfect for making caramel apple cider.

Yield: 2 1/2 Cups

Note: Store caramel dip in the fridge. To reheat pour caramel in a microwave safe dish and microwave for 20 seconds at a time until it is a smooth consistency.

I really enjoyed this recipe, it's soooo good. It didn't have a lot of ingredients and it was really easy to make. Just be super careful when stirring the caramel and marshmallows together, it gets REALLY hot. Now to figure out how to make this with less sugar, I'll let you know what I find.

Say Goodbye to summer

2009-10-08T10:48:00.000-07:00

Summer days have come and gone, I can't believe how quickly 2009 is coming to an end. So to say goodbye to the warm summer days, Sean and I wanted to share some of the highlights.

I kicked off the summer with a trip to La Jolla, CA with Mom and Grandma. We had a great time visiting with Rachelle and Carissa and relaxing at the beach.

Sean and I enjoyed a trip to Sedona, AZ and Slide Rock State Park. The water was freezing and Sean decided he probably should have brought his bathing suit.

Off to the cabin we go. We spent a great 4th of July weekend at our families cabin in Forest Lakes, AZ. We enjoyed the cool weather and rain and a visit to Gary and Linda's cabin in Heber, AZ.

We took a drive to Flagstaff, AZ and rode the Scenic Sky Ride at Snowbowl.

Celebrated my Mom's 50th birthday

Enjoyed Grandma Betty's 85th Birthday with a party and a trip to the cabin with family and friends.

Our summer finally came to an end with a trip to Las Vegas, NV. Sean and I relaxed by the pool at the MGM Grand and took in a couple of shows. We had a great dinner at Fiamma Restaurant and enjoyed a trip to the Secret Garden at the Mirage. We ended our trip with lunch at our favorite restaurant, Taqueria Canonita, and a ride to the top of the Eiffel Tower at the Paris Hotel.

Summer has gone and fall has arrived, we're looking forward to the holidays and spending time with friends and family. So visit us often to see what we've been up to. Love and hugs to all of you and hope you have a great rest of the year.