"For my Mom?!"
I must have looked dumbfounded when she said that. Not only was I not shopping with my Mom, but do I really still look like I am 16 and on a trip with my Mom to the grocery store?
8.31.2008
For My Mom
Today while shopping at our neighborhood Whole Foods Market, I realized they were completely out of stock of our favorite corn chips. They had been running a sale on them for almost a dollar off. When those kinds of sales pop up at Whole Foods you just can't turn them down, because anything helps when you total everything up there. I kindly asked the guy stocking the shelves if they had any more, he shrugged his shoulders and sent me on to the customer service desk to inquire about a rain check. When I arrived there was a helpful lady behind the counter and she promptly found what I wanted and wrote up all the information for the rain check. As she handed it to me over the counter she made some comment as if to say, "thanks for doing that for your mom."
I must have looked dumbfounded when she said that. Not only was I not shopping with my Mom, but do I really still look like I am 16 and on a trip with my Mom to the grocery store?
I must have looked dumbfounded when she said that. Not only was I not shopping with my Mom, but do I really still look like I am 16 and on a trip with my Mom to the grocery store?
8.25.2008
When the Boys are away
the girls will play! While our men were off in the mountains of West Virginia for Drewbie's bachelor party weekend, Bexter and I coupled it up for marrieds CG and then had a sleepover at the Klessmas house. Although we missed our boys pretty bad, it was such a refreshing time to be together as friends and catch up (a very rare luxury these days). It made me even more grateful for our friendship and how precious those times are that we get to have together.
There is nothing like coming home to this kind of lovin'.One thing that pretty much made my weekend was an email from Seth that he sent to me on Saturday morning, I had to include a few excerpts of it because it made me laugh so much.
"Hey baby girl! I'm so sorry i didn't call you last night. I totally lost track of the time. My phone is dead and i didn't bring my charger. I miss you so much baby. I will try to call you on kyle's phone, his is dead too, or maybe matt's if ky's doesn't work. I'll try to call when we're on our way to the golf course, most of our phones aren't getting service here anyway. this place is pretty special. matt ky and i shared a room, i complained to ky alot about how much i miss you."
"Hey baby girl! I'm so sorry i didn't call you last night. I totally lost track of the time. My phone is dead and i didn't bring my charger. I miss you so much baby. I will try to call you on kyle's phone, his is dead too, or maybe matt's if ky's doesn't work. I'll try to call when we're on our way to the golf course, most of our phones aren't getting service here anyway. this place is pretty special. matt ky and i shared a room, i complained to ky alot about how much i miss you."
8.19.2008
2 Years Ago Today
We were engaged!8.15.2008
A Picture is Worth a Thousand Words
More pictures from our Boston trip coming soon!Needless to say, Drew and Seth leading the trip was an adventure and I think Mel and I grew in our trust in God. Some unforgettable memories:
When Mel and I went to pick up the vans a manager by the name of Mr. Twigger helped us out. At many points through that process I had to put my face down on the counter to keep from laughing out loud. Apparenty their lot hand cut out early and he had to wash the vans. When he brought them out he was like a hen with ruffled feathers.
Driving 10 miles off of 95 to find a gas station only to fill up 2 of the 3 vans in our group.
Pulling off again to get gas for missing van #3 only to get separated. Thank the Lord the van filled up anyways.
Being nicknamed "Nascar" by Joel after relieving him and Seth of their driving duties.
Would any trip be complete without plenty of poop jokes and stories?
Seth driving down 95 while Joel held the computer for him so he could read his email. In his defense, he was on a deadline to get the final submission of his artwork in for approval.
Listening to Viva la Vida on repeat.
Watching poor little tweety bird get smashed into a million pieces by our radio antenna.
LB and I both learned that we shared the same feeling about the thought of going to outer space: it makes us nauseous.
Cutting across 5 lanes of traffic on 95 north so we didn't miss our exit.
Seth taking out another SUV (Drew left the left side sliding door open) in the Boston Common parking garage. Everyone in the car winced when we heard it.
Newport, RI Starbucks. I wish everyone I was friends with could have been there to witness the most ferocious fight for an oversized chair that I have ever witnessed to date.
But when all was said and done, I was more in love with my man after that trip than before.
And when I ran into Megan this week I had new sympathy for what an 11 hour trip down from Boston is like.
When Mel and I went to pick up the vans a manager by the name of Mr. Twigger helped us out. At many points through that process I had to put my face down on the counter to keep from laughing out loud. Apparenty their lot hand cut out early and he had to wash the vans. When he brought them out he was like a hen with ruffled feathers.
Driving 10 miles off of 95 to find a gas station only to fill up 2 of the 3 vans in our group.
Pulling off again to get gas for missing van #3 only to get separated. Thank the Lord the van filled up anyways.
Being nicknamed "Nascar" by Joel after relieving him and Seth of their driving duties.
Would any trip be complete without plenty of poop jokes and stories?
Seth driving down 95 while Joel held the computer for him so he could read his email. In his defense, he was on a deadline to get the final submission of his artwork in for approval.
Listening to Viva la Vida on repeat.
Watching poor little tweety bird get smashed into a million pieces by our radio antenna.
LB and I both learned that we shared the same feeling about the thought of going to outer space: it makes us nauseous.
Cutting across 5 lanes of traffic on 95 north so we didn't miss our exit.
Seth taking out another SUV (Drew left the left side sliding door open) in the Boston Common parking garage. Everyone in the car winced when we heard it.
Newport, RI Starbucks. I wish everyone I was friends with could have been there to witness the most ferocious fight for an oversized chair that I have ever witnessed to date.
But when all was said and done, I was more in love with my man after that trip than before.And when I ran into Megan this week I had new sympathy for what an 11 hour trip down from Boston is like.
8.13.2008
A Family is Born
Welcome to the world little Miss Anne. We have been waiting for you.Congratulations Charlie and Melissa, we love you guys!
8.11.2008
Love is all you need.
I argue that there could not be a happier bride ...(Congratulations Mr. and Mrs. Sutton!)
or a cuter couple...
or a cuter couple...
8.09.2008
Yumminess
A friend from out West and her hubby are eating gluten free for the summer so I promised to keep the recipes coming.
I had been looking for good homemade sauces instead of eating the kind out of the jar due to some of the ingredients and these were fantastic. They are another great find even for those who don't eat the way we do (and did I mention super easy too?).
Classic Basil Marinara from Rachel Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1 small onion, finely chopped
1 can (28 ounces) crushed tomatoes
Salt and freshly ground black pepper
6 or 7 leaves fresh basil, torn or shredded (I used about 12 or so)
To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves.
Pesto from Gourmet
3 large garlic cloves
1/2 cup pine nuts
2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.
Pesto keeps, its surface covered with plastic wrap, chilled, 1 week. There is plenty to make a pasta dish for two and then have leftovers for a meal during that week.
I had been looking for good homemade sauces instead of eating the kind out of the jar due to some of the ingredients and these were fantastic. They are another great find even for those who don't eat the way we do (and did I mention super easy too?).
Classic Basil Marinara from Rachel Ray
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 cloves garlic, chopped
1 small onion, finely chopped
1 can (28 ounces) crushed tomatoes
Salt and freshly ground black pepper
6 or 7 leaves fresh basil, torn or shredded (I used about 12 or so)
To a small saucepot over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper. Simmer sauce 5 minutes and stir in basil leaves.
Pesto from Gourmet
3 large garlic cloves
1/2 cup pine nuts
2 oz Parmigiano-Reggiano, coarsely grated (2/3 cup)
1 teaspoon salt
1/2 teaspoon black pepper
3 cups loosely packed fresh basil
2/3 cup extra-virgin olive oil
With food processor running, drop in garlic and finely chop. Stop motor and add nuts, cheese, salt, pepper, and basil, then process until finely chopped. With motor running, add oil, blending until incorporated.
Pesto keeps, its surface covered with plastic wrap, chilled, 1 week. There is plenty to make a pasta dish for two and then have leftovers for a meal during that week.
Voila!
8.07.2008
Appliances
Out with the old...
In with the new...
When we moved into our house, we knew our washer would probably kick the bucket not too long after and the washer would probably follow close behind. This past weekend while Hannah was trying to do laundry our washer destroyed almost everything she put into it. Needless to say we knew it was time to replace them and God graciously provided a deal at Sears to get a new set. The best part is they are more energy efficient and instead of using water they use steam to clean and dry the clothes. If only I could understand new technology!
In with the new...
When we moved into our house, we knew our washer would probably kick the bucket not too long after and the washer would probably follow close behind. This past weekend while Hannah was trying to do laundry our washer destroyed almost everything she put into it. Needless to say we knew it was time to replace them and God graciously provided a deal at Sears to get a new set. The best part is they are more energy efficient and instead of using water they use steam to clean and dry the clothes. If only I could understand new technology!
8.04.2008
More Food
We love to eat. Especially good food. And now enter a new dimension that I never thought I would ever experience: I love to cook. Making good food, especially gluten free, brings me such joy. And to think that a year ago I barely knew how to boil eggs. Miracles do happen. (My secret: Epicurious is my constant and ever faithful companion)
I tried out many new recipes this past weekend for the Farewell to the Sassers party we hosted (pictures coming soon) and it was a big hit. Here are a sampling of a few of my favorites from the menu that I would reccommend:
Crudites with Lemon-Pesto Goat Cheese Dip from Bon Appetit
10 ounces soft fresh goat cheese, room temperature
2/3 cup sour cream
1/4 cup plus 2 tablespoons purchased pesto
2 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
2 tablespoons toasted pine nuts
Blend cheese, sour cream, 1/4 cup pesto, lemon juice, and lemon peel in processor until smooth. Season with salt and pepper. Transfer to serving bowl.
Top dip with dollops of remaining 2 tablespoons pesto. Sprinkle dip with toasted pine nuts. Serve dip alongside platter of assorted vegetables.
Can be made 1 day ahead. Cover and refrigerate. (This saved the day as the day of the party was beyond full with cleaning, preparation and an appearance at the ARI Company picnic!)
Tomato and Mozzarella with Basil Vinaigrette from Martha Stewart
Serves 4 (I doubled this)
1/2 cup packed fresh basil leaves, plus more for garnish
2 tablespoons olive oil
2 tablespoons white-wine vinegar
Coarse salt and ground pepper
3 ounces fresh mozzarella
3 medium tomatoes, cored and sliced crosswise 1 inch thick
In a blender, combine basil, oil, vinegar, and 1 tablespoon water. Blend until smooth, 2 to 3 minutes. Season vinaigrette with salt and pepper. (I made this the night before and it tasted great the next day)
With dental floss or a warm knife (wiped clean after each slice), thinly slice cheese. Arrange tomatoes and mozzarella on a serving plate; drizzle with dressing to taste. Serve garnished with basil leaves.
The original recipe called for goat cheese, but I substituted it for mozzarella and it turned out just as good.
Sour Cream, Lemon, and Herb Deviled Eggs from Bon Appetit
Serves 12 (I tripled this recipe)
6 hard-boiled eggs
3 tablespoons sour cream
1 1/2 tablespoons mayonnaise
3/4 teaspoon Dijon mustard
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
Chopped fresh parsley
Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.
Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)
This was a great new twist on an old classic and they were gone so fast.
I tried out many new recipes this past weekend for the Farewell to the Sassers party we hosted (pictures coming soon) and it was a big hit. Here are a sampling of a few of my favorites from the menu that I would reccommend:
Crudites with Lemon-Pesto Goat Cheese Dip from Bon Appetit
10 ounces soft fresh goat cheese, room temperature
2/3 cup sour cream
1/4 cup plus 2 tablespoons purchased pesto
2 tablespoons fresh lemon juice
1 1/2 teaspoons grated lemon peel
2 tablespoons toasted pine nuts
Blend cheese, sour cream, 1/4 cup pesto, lemon juice, and lemon peel in processor until smooth. Season with salt and pepper. Transfer to serving bowl.
Top dip with dollops of remaining 2 tablespoons pesto. Sprinkle dip with toasted pine nuts. Serve dip alongside platter of assorted vegetables.
Can be made 1 day ahead. Cover and refrigerate. (This saved the day as the day of the party was beyond full with cleaning, preparation and an appearance at the ARI Company picnic!)
Tomato and Mozzarella with Basil Vinaigrette from Martha Stewart
Serves 4 (I doubled this)
1/2 cup packed fresh basil leaves, plus more for garnish
2 tablespoons olive oil
2 tablespoons white-wine vinegar
Coarse salt and ground pepper
3 ounces fresh mozzarella
3 medium tomatoes, cored and sliced crosswise 1 inch thick
In a blender, combine basil, oil, vinegar, and 1 tablespoon water. Blend until smooth, 2 to 3 minutes. Season vinaigrette with salt and pepper. (I made this the night before and it tasted great the next day)
With dental floss or a warm knife (wiped clean after each slice), thinly slice cheese. Arrange tomatoes and mozzarella on a serving plate; drizzle with dressing to taste. Serve garnished with basil leaves.
The original recipe called for goat cheese, but I substituted it for mozzarella and it turned out just as good.
Sour Cream, Lemon, and Herb Deviled Eggs from Bon Appetit
Serves 12 (I tripled this recipe)
6 hard-boiled eggs
3 tablespoons sour cream
1 1/2 tablespoons mayonnaise
3/4 teaspoon Dijon mustard
1 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon cayenne pepper
Chopped fresh parsley
Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in sour cream, mayonnaise, and mustard. Stir in lemon peel, lemon juice, and cayenne pepper. Season generously with salt and pepper.
Spoon yolk mixture into whites. Sprinkle generously with chopped parsley or thyme. (Can be made 4 hours ahead. Cover loosely and refrigerate.)
This was a great new twist on an old classic and they were gone so fast.
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