The best pair of pants EVER

I realllly enjoy the color pink.  It's one of those colors that can make anything bright and cheerful.  There's only one time that I do not like pink... well, detest it actually. And that is when it is in my eye.  It's not bright. It's not cheerful. It's downright poppycock. 

Yes, I just used the word poppycock. Don't judge me.

I am also quite perterbed that my computer has seen it's last days. This week is testing my patience more than socks worn with sandals!

But, when I am feeling down, all I have to do is think of my favorite things - like Julie Andrews would tell me.  And one of my absolute favorite, favorite, favorite things is these pair of pants:

CUFFED MICRO TWILL PANT
Item #3870-0009














I know you're probably like.. "Out of all the wonderful things in the world, she picks pants..?"  But seriously, you don't know how AMAZING these pants are.  They're from Ricki's.  They're grey.  They are super slick.

The best part is they are available in 3 lengths, which is great for me because I always need the long pair. They come above the waist so they don't cut you off in an awkward spot. That's the worst!  That little band that wraps over and buttons on the side is more than wonderful.

I constantly search all over for pants I can wear for work. It's hard work!! I should get paid for that!!

This is how good they are - I went back and bought another pair in black. I don't do that very often unless I love, love, love something.

K - there's a $10 off sale if you get a pair on their website. Go and buy some!

You heard me... go!

Top Things Dad would never say + Raisin Carmel Pudding

It's a day for my dad tomorrow. I've been trying to brainstorm the good advice  my dad has given me over the years. I also dreamed up of some of the things he would probably never say to me or my sisters..


 - Hey girls! Why don't you take the new car and do some shopping today. Take my credit card and spend as much as you want!

- Why don't you guys take the remote for the night? I'm tired of watching sports.

-  You're turning 13? I think it's about time you go on unchaperoned dates.

- Oh, you failed English? That's ok, they talk different that we do anyways. 

- Well how about that! We're lost! I think we should stop for directions.

- Why do you want to go get a job? I make plenty of money for you to spend! 


Nope, can't see that happening anytime soon.. bummer.

Well, he's still my favorite man. Speaking of favorites, I whipped a little somthin' somthin' (his favorite!) up for my dear father while he was out fishing today.  It's a secret... don't tell !

Raisins.. oooh ya.

Don't mix it together..! I was close to it but stopped my hand just in time.

It'll look like this before the oven does its duty.

Post-oven wonderfulness.

My mom has seriously tried countless recipes over the years just to get it "just the way his mom made it". Sheesh. If that isn't love in a marriage, I don't know what is.

Love ya dad!

Raisin Carmel Pudding

1 cup flour

2 tbsp baking powder

A pinch of salt

1/3 cup brown sugar

1/2 cup milk

1 cup raisins

1 tbsp margarine

3/4 cup brown sugar

2 cups boiling water

Mix flour, baking powder, salt together.  Add milk and raisins and mix until dry ingredients are moistened. Put in a 2 quart casserole dish.  In separate bowl, combine 3/4 cup brown sugar, margarine and boiling water. Pour the sauce over the other mixture, but don't mix in. Bake uncovered for 30 minutes @ 350 degrees.

Granolee-olee Bars

Fooooze-ball season is startin.  It sure is.

In fact, it was on the TV the other day.  I was casually flipping through the channels the other day, I happened to stop on the game to see how the grand 'ol Roughriders were doing.

They were playing along very nicely, and my dear old grandpa goes "Where's the rest of him?"
I said, "The rest of who?"
"They said they only had a quarterback."

Ah ha ha. Good one grandpa. Good one.  I'm sure I could send that little anecdote to Reader's Digest.

In the mean time, I will eat granola. I might even eat it when it is made in to little bars full of deliciousness.

Special-K, Rice Krispies, take your pick.

Throw some other good stuff in the bowl : crazins, coconut, oatmeal, pecans.

Boil some syrup til its in the hard ball stage. A good way to tell if it's ready is to drop a bit in some cold water and if it's like taffy when the water is emptied, it is done!

Put it in a dish.  I first put it into a 9x13, but that was too small, so I transferred to a 10 x 15. Much better and  thinner bars.

I've found a good way to press it in there is with a piece of wax paper with a little margarine on it so it won't stick. Then mold it how you want.  This is good for puffed wheat and rice krispie squares too.

Voila!

Granola Bars

3 1/2 cup Rice Krispies (or Special K)

1 1/2 cup Oatmeal

1/4 cup chopped pecans

1/4 cup chopped crazins

1/4 cup coconut

Syrup

1 cup corn syrup

1 cup margarine

1 cup brown sugar

Melt syrup on low, bring to boil & bring to hard ball stage.  Pour syrup over the dry ingredients in a bowl.  Stir well, press into pan & let cool.  Remove from pan once cool and cut it.

Red Velvet Cupcakes

Spain.


What comes to your mind when you hear of that country? Bull fighting? Ancient buildings? Good looking Spanish men?


Well, I'll tell you what comes to my mind.  Red velvet walls. That's right - there is such a thing. And a marvelous thing at that. I got to see some red velvet walls on my trip a few years back. I was startled, surprised and desperately wanted to feel the walls.


But, alas, they were forbidden to touch. Not even a picture with a flash was permitted. Sigh...I miss those scrumptious velvety walls.

I thought I needed a reminder, so I whipped up some red velvet cupcakes. Yummy.

Melt some buttta.

Make the butter and sugar real fluffy.  6-year old cloud drawing-like fluffy.

Get that red in there and start a -mixin!

They look like little red potatoes all baked and ready to go!  Chocolate-tasting potatoes. Hmm, not liking that combination there...better just stick with chocolate tasting cupcakes. Yep, much better.

Add the amazing Cinnamon cream cheese frosting and you'll be as fit as a fiddle.

Red Velvet Cupcakes

Recipe From: Joy the Baker

makes one dozen cupcakes, double recipe to make 2 9-inch layer cakes

4 Tablespoons unsalted butter, at room temperature

3/4 cup sugar

1 egg

2 1/2 Tablespoons unsweetened cocoa powder

3 Tablespoons red food coloring (I using a dash less)

1/2 teaspoon vanilla extract

1/2 cup buttermilk

1 cup plus 2 Tablespoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoons distilled white vinegar

In the bowl of a stand mixer fit with a paddle attachment, cream the butter and sugar until light and fluffy, about three minutes.  Turn mixer to high and add  the egg.  Scrape down the bowl and beat until well incorporated.

In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste.  Add to the batter, mixing thoroughly until completely combined.  You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Turn mixer to low and slowly add half of the buttermilk.  Add half of the flour and mix until combined.  Scrape the bowl and repeat the process with the remaining milk and flour.  Beat on high until smooth.

Turn mixer to low and add baking soda and white vinegar.  Turn to high and beat a few more minutes.

Spoon batter into a paper lined cupcake baking pan and bake at 325 F for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.

Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting.

Cinnamon Cream Cheese Frosting

adapted from Hummingbird Bakery Cookbook

double recipe to frost a 2 layer 9-inch cake

2 1/3 cups powdered sugar, sifted

3 Tablespoons butter, room temperature

4 ounces cream cheese, cold (I used room temperature)

scant 1/4 teaspoon ground cinnamon

Beat the powdered sugar, cinnamon, and butter together in the bowl of a stand mixer fit with a paddle attachment.  Mix on medium-slow speed until it comes together and is well mixed.

Add the cream cheese all at once and beat on medium to medium-high until incorporated.

Turn the mixer to medium-high and beat for 5 minutes, or until the frosting becomes light and fluffy.


Don't overbeat, or it'll become too runny.

Summa summa summer rolls!

It's wet.

And I don't mean just your average occasional rain here. My last 4 months have been filled with nothing but rain, rain and more rain!

You know what this means - time to stay in and do some cookin'!! 

I'm so anxious for summer, I decided to speed it up with some summer rolls.  I had these while I was in Hawaii, and let me tell you, they were deee - lish!!

These rice wrappers were pretty fussy.  They need to soak in the water for about 15 seconds. 

But don't leave them in the water for too long or you'll get a bunch of mush. They need to be a little firm still.

 My best advice: just play with it a little.

Get your toppings on there.  Get 'em on.

And roll the suckers up like a taco!!  I won't lie to you - this was a little difficult. It took some practice to get all the pieces together and to stay there!

Ok, the sauce is what made it. I'm not going to lie - just the rolls alone didn't do much for me. But add the sauce in there and your mouth will be busier than a one armed paper hanger. 

SSUUUUUSSSHHHIIII!! One of my fav's.

Oh, How pretty it all was! Wish you were here! (Well, some of you were. And for that I am happy!)

My buddy Melissa likes to show off her chopstick skills. I would show them off too if I had them. 

Summer rolls:

Rice wrappers (as many as you wanna make!)

Chopped cabbage

Bean sprouts

Carrots, cucumbers - sliced in long strips

- Add some more vegetables if you like

Soak the wrappers (1 at a time) in water for a about 10-15 seconds. Try not to leave them too long. Take it out and put on a clean towel to soak up the water. Add your veggies in a pile, then fold it up, rolling it tight and then folding the sides over.  This takes a little practice - don't get impatient!

Then, dip them in this lovely sauce!

Peanut Sauce:

• 1/2 cup natural-style creamy peanut butter
• 1 tablespoon granulated sugar
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 1 small garlic clove, mashed to a paste
• 1 tablespoon dark sesame oil
• Juice of 1 lime
• 1/4 cup water
• 1 teaspoon chile-garlic paste (optional)

Warm the peanut butter a little to thin out so it's easier to mix.  Then, combine all ingredients in a medium mixing bowl. Stir until well mixed.  You might need to add more water to thin the sauce. The rolls dip better if the sauce is thinner.

I didn't add the chile-garlic paste to this. Mostly because I couldn't find it. Ok, a lot because I couldn't find it. But it was still yummy regardless!

Come for Tea

It's about time I got this thing started..

Welcome here! This is just the beginning of a beautiful journey we will be taking together.  Ya, I said it.

So, here we go.. ! Next up on the plate is some baking I have yet to do. Soon.. soon it will be here!