I have some stuff I want to 'unload' and I wanted you gals to have the first shot at it. Call me or email me if you are interested. Whatever hasn't been claimed by July 20th will be listed on Freecycle. (7/20 update: the items have been listed on freecycle. If you still want something, let me know and I'll give you priority if it hasn't already been taken.)
2 brown recliners
2 burgundy six-shelf bookcases
1 wood Ikea step stool
1 plastic Ikea bar stool
1 large dresser with 6+ drawers
Click the links to see pictures. (Please excuse my messy house. I'm packing after all!)
I might have some more stuff to add, so check back later.
Thanks!
Alberta
PS We also have a propane grill and a small boys bike we are selling, if anyone is interested.
Thursday, July 12, 2007
Tuesday, July 10, 2007
Who...
...shares her famous Pumpkin Pilgrim Pies?
...has an open door to any child in dire need of babysitting?
...can perform back handsprings, front flips, and all manner of other unnameable acrobatics, even after having two kids?
...has a porch full of beautiful flowers and a sandbox?
...always gets what she wants, or at least what her family and friends need?
...in spite of the sandbox and the two kids, has an unusually clean house?
...speaks her mind, but in a nice way?
...is always there to help?
...is responsible (together with S.) for saving everybody in our complex hundreds of dollars in rent this year?
...is responsible for setting up this blog?
...can sew?
...fed my husband dinner often when we were new here and I was still in Arizona?
...magically runs her household on a tiny stipend and still manages to save?
...is way more loyal, kind, brave, trustworthy, thrifty, clean, friendly, cheerful, and helpful etc. etc. etc. than any cub scout I've met? (not that cub scouts have anything to do with anything...)
...is my hero(ine)?
Our friend Nancy! (sorry you probably won't see this until later, but we love you!)
...shares her famous Pumpkin Pilgrim Pies?
...has an open door to any child in dire need of babysitting?
...can perform back handsprings, front flips, and all manner of other unnameable acrobatics, even after having two kids?
...has a porch full of beautiful flowers and a sandbox?
...always gets what she wants, or at least what her family and friends need?
...in spite of the sandbox and the two kids, has an unusually clean house?
...speaks her mind, but in a nice way?
...is always there to help?
...is responsible (together with S.) for saving everybody in our complex hundreds of dollars in rent this year?
...is responsible for setting up this blog?
...can sew?
...fed my husband dinner often when we were new here and I was still in Arizona?
...magically runs her household on a tiny stipend and still manages to save?
...is way more loyal, kind, brave, trustworthy, thrifty, clean, friendly, cheerful, and helpful etc. etc. etc. than any cub scout I've met? (not that cub scouts have anything to do with anything...)
...is my hero(ine)?
Our friend Nancy! (sorry you probably won't see this until later, but we love you!)
Happy Birthday!
Megan's gushing yet precise post alerted me to the fact that it's Nancy's birthday today. Nancy, I would've said this earlier today if I'd known: Hope you have a fantastic day, girl! You rock!{CA poppy photo for you}
Friday, July 6, 2007
Lemon Bars
These lemon bars come from Ina Garten's "Barefoot Contessa Parties!" cookbook. They are the best lemon bars I've ever had. The recipe calls for 1 cup of fresh-squeezed lemon juice, but I've found that the bottled kind works great too.
For the Crust:
2 sticks butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 t. kosher salt
For the Filling:
6 extra-large eggs
3 cups granulated sugar
2 T. lemon zest (1 large lemon)
1 cup freshly squeezed lemon juice (4-6 lemons)
1 cup all-purpose flour
Confectioner's sugar for dusting
Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured surface and gather into a ball. Flatten the dough with floured hands and pressit into a 9x13x2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.
Cut into squares and dust with confectioner's sugar.
For the Crust:
2 sticks butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 t. kosher salt
For the Filling:
6 extra-large eggs
3 cups granulated sugar
2 T. lemon zest (1 large lemon)
1 cup freshly squeezed lemon juice (4-6 lemons)
1 cup all-purpose flour
Confectioner's sugar for dusting
Preheat the oven to 350 degrees.
For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured surface and gather into a ball. Flatten the dough with floured hands and pressit into a 9x13x2-inch baking sheet, building up a 1/2-inch edge on all sides. Chill.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.
For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30-35 minutes, until the filling is set. Let cool to room temperature.
Cut into squares and dust with confectioner's sugar.
Sunday, July 1, 2007
Lenna's Luscious Rolls
I originally got this recipe from Kristen Anselmo, who finagled it out of Brandon Loveridge, her home teacher. Brandon often brings these rolls when he home teaches them, but the recipe actually comes from Lenna's family. The recipe Brandon gave to Kristen wasn't too explicit in terms of directions, but after much practice I think I've mastered the recipe. I guess you could use your kitchenaid mixer with the dough hook attachment, but I just mix it by hand. I've also scaled it down to a more reasonable-sized batch. It makes 24 rolls.
Ingredients:
2 1/2 cups warm water
2 T. yeast
1/2 cup white sugar
1/3 cup vegetable oil
2 t. salt
5-6 cups flour
In a large bowl, sprinkle the yeast into the water. Add the sugar. Let it sit for 5-10 minutes until frothy. Add the oil and mix. Add 2 cups of flour and then the salt. Mix. Add the remaining 3 cups of flour, stirring after every addition. If you need more flour to make the dough more smooth, add it a little at a time. Dump the dough out onto a floured surface and knead a few times. Wash the bowl and then grease it (I use about 1 T. of oil and spread it around the bowl with a bunched-up paper towel). Place the dough back into the bowl, cover it with a dish towel, and let it rise for 30 minutes.
While the dough is rising, grease a large cookie sheet or jelly-roll pan. When the dough is done rising, dump it back onto the floured surface and knead a few times. Form into 24 balls (the size should be about half-way between the size of a tennis ball and golf ball). Cover them with a dish towel. Turn on your oven to 350 degrees. When your oven is preheated (it should take about 10-15 minutes), remove the dish towel and bake the rolls for 25 minutes. Brush the rolls with melted butter to keep them soft. Yummy!
Ingredients:
2 1/2 cups warm water
2 T. yeast
1/2 cup white sugar
1/3 cup vegetable oil
2 t. salt
5-6 cups flour
In a large bowl, sprinkle the yeast into the water. Add the sugar. Let it sit for 5-10 minutes until frothy. Add the oil and mix. Add 2 cups of flour and then the salt. Mix. Add the remaining 3 cups of flour, stirring after every addition. If you need more flour to make the dough more smooth, add it a little at a time. Dump the dough out onto a floured surface and knead a few times. Wash the bowl and then grease it (I use about 1 T. of oil and spread it around the bowl with a bunched-up paper towel). Place the dough back into the bowl, cover it with a dish towel, and let it rise for 30 minutes.
While the dough is rising, grease a large cookie sheet or jelly-roll pan. When the dough is done rising, dump it back onto the floured surface and knead a few times. Form into 24 balls (the size should be about half-way between the size of a tennis ball and golf ball). Cover them with a dish towel. Turn on your oven to 350 degrees. When your oven is preheated (it should take about 10-15 minutes), remove the dish towel and bake the rolls for 25 minutes. Brush the rolls with melted butter to keep them soft. Yummy!
Tuesday, June 26, 2007
Hot Dips
Before Dave and I moved to SoCal, I was a substitute teacher in Utah. One of my favorite days of teaching was when I got to sub for a cooking class. Oh, my amazing day of food. I liked some of the recipes so much that I copied them and brought them home. This is one of those recipes. I'm also including Rena Thayer's Artichoke Dip recipe, because it is very similar and super yummy. (I hope that's ok Rena.) I'm pretty sure you can exchange the jack or mozarella depending on which you have. I know you can omit the garlic if you don't like garlic. And I bet, with a little finagling, you could combine these into a spinach artichoke dip.
Hot Spinach dip from Orem High School cooking class
8 oz. cream cheese
1/4 C. mayo
1C. fresh spinach, finely chopped
2 t. green onion, chopped
1 clove minced garlic or 1 t. garlic powder (I actually didn't include any garlic last night)
1/2 C. fresh grated parmesan cheese
1 C. monterey jack, grated
Mix thoroughly. Spread into glass baking dish and bake for 20 min. at 375 degrees or until bubbly throughout. Serve warm with crackers or tortilla chips.
Rena's Hot Artichoke dip
(Rena usually halves this and puts it in an 8x8 baking dish)
2 small cans artichoke hearts, drained
16 oz. cream cheese, softened
2 C. mozerella, grated
1C. mayo
1C. parmesan
2-3 cloves garlic, minced
1 T. lemon juice
Mix thoroughly and bake in a 9x13 pan for 15 min. at 350 degrees. Serve warm with crackers or tortilla chips.
Hot Spinach dip from Orem High School cooking class
8 oz. cream cheese
1/4 C. mayo
1C. fresh spinach, finely chopped
2 t. green onion, chopped
1 clove minced garlic or 1 t. garlic powder (I actually didn't include any garlic last night)
1/2 C. fresh grated parmesan cheese
1 C. monterey jack, grated
Mix thoroughly. Spread into glass baking dish and bake for 20 min. at 375 degrees or until bubbly throughout. Serve warm with crackers or tortilla chips.
Rena's Hot Artichoke dip
(Rena usually halves this and puts it in an 8x8 baking dish)
2 small cans artichoke hearts, drained
16 oz. cream cheese, softened
2 C. mozerella, grated
1C. mayo
1C. parmesan
2-3 cloves garlic, minced
1 T. lemon juice
Mix thoroughly and bake in a 9x13 pan for 15 min. at 350 degrees. Serve warm with crackers or tortilla chips.
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