Budget Blessing

As much as I adore Tiny Prints, this year I had to find something a little more economical and for half the price and the same amount of cuteness Peartree Greetings saved the day.

i'm yours.

Today I am grateful for joy...

and laughter... 

(Photo Credit: Jenny James Photography)

and most specifically for a husband who brings me so much of both. 

$2.17

With Thanksgiving on Thursday our blog posts this week will officially be dedicated to things, large and small, that we are grateful for.

And...what could be better than gas for $2.17/gallon (and yes, that is for premium, but alas, that is what Margot needs)?

Gone are the days of filling up the tank for $80.oo.

Thank you Jesus.

Recipe of the Week

I feel like every recipe I post is a favorite, but this one really is. It has a great fresh ingredient taste, would be a great side with so many things and leftovers make for great lunches the next day. The best part of this one, as with many of the recipes, its really easy.

And...for the record...not every meal the Remsnyders eat is some fancy gourmet meal. Working full time doesn't allow for that, but that isn't to say we don't like unique flavors and given our diet, finding food that works can definetly be a challenge, but a fun one. We eat our fair share of uninspired freezer meals (gasp!), cereal and eggs, and take out for dinner.

Brown Rice, Tomato, and Basil Salad (thanks again Bon Appetit)

2 cups water
1 cup long-grain brown rice (such as Texmati)
2 teaspoons coarse salt
2 tablespoons Champagne vinegar or white wine vinegar
2 teaspoons sugar
2 tablespoons olive oil
1 pound tomatoes, cut into 1/2-inch pieces
1 cup (packed) fresh basil leaves, finely chopped

Bring 2 cups water to boil in heavy medium saucepan. Mix in rice and salt. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 40 minutes. Transfer rice to large bowl; fluff with fork and cool.

Whisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

Flu Shots

(photo credit: Connie's iPhone)

Check. Both Remsnyders are immunized.

Apparently, a flu shot can really do a number on Seth. Sunday evening we went over to Jess's to have her do the deed and shortly after, Seth basically passed out on the couch complaining of ringing ears, tingling in his arm and all kind of other things. I know in the moment I should have probably felt more of a sense of compassion for him, but it was pretty funny to witness his reaction to it and all of us girls couldn't stop laughing. But, thank the Lord, Jess is a nurse and she knew exactly what to do and he was up on is his feet in about 15 minutes and in the end he got the shot, so hopefully no flu this winter!

All in the Family

This post is dedicated to our friend, Matt. He was a groomsman in our wedding and really is like a part of our family, this year he joined us for our Christmas card picture session. (Or more or less got dragged along because we were running late after lunch.)

Needless to say, he and Seth couldn't have survived the cold without Starbucks in hand and a preliminary shoot on the playground.

Just us...unless Matt is hiding in the trees somewhere...

Get Ready

Get Set

GO

Believe it or not, we really did get a good picture or two or three or four. Thanks Dre for having fun with us and taking our pictures!

(And as far as what picture we chose you just have to wait and see when they arrive in the mail.)

Recipe of the Week

Steak with Parmesan Butter, Balsamic Glaze, and Arugula (from Bon Appetit)

2 tablespoons grated Parmesan cheese plus Parmesan cheese shavings
1 1/2 tablespoons butter, room temperature
1 12-ounce rib-eye steak
1 teaspoon olive oil
1/4 cup balsamic vinegar
1/4 cup finely chopped shallots
1/2 teaspoon (packed) dark brown sugar
4 cups (lightly packed) arugula
2 large lemon wedges

Mix grated cheese and butter in small bowl. Season generously with salt and pepper; set aside. Sprinkle steak generously with salt and pepper. Heat oil in medium skillet over medium-high heat. Add steak; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer to plate. Add vinegar, shallots, and sugar to skillet; boil until reduced to glaze, stirring constantly, about 1 minute. Divide arugula and Parmesan shavings between 2 plates. Squeeze lemon over. Slice steak; place atop arugula. Top steak with Parmesan butter. Drizzle lightly with glaze.

I served it with:

Avocado Salad (from Gourmet)

1/4 cup fresh lemon juice
1/2 cup olive oil
2 (6- to 8-oounce) firm-ripe avocados
3 heads Bibb lettuce (3/4 pound total), leaves torn if large
1 heart of romaine, sliced crosswise into 1-inch pieces

Whisk together lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then whisk in oil.

Quarter, pit, and peel avocados, then cut into bite-size pieces. Toss with greens and just enough dressing to coat. Season with salt and pepper.

It was super easy and so yum. Seth said that it was one of his favorites and it may well join my list of regular meals.