Archive for October, 2010

Yesterday morning, Gideon, who is two, crawled in bed with me, naked funny enough given what followed, and proceeded to have the following conversation with me:

Gideon: When I get bigger, I am going to have a big twig*
Me, wanting to temper his expectations just in case: Well, I think it will be just the right size for you.
Gideon: No. When I bigger and bigger, I am going to have a big twig!
Me, trying again: Your twig will grow bigger as you get bigger but it will always be just the right size.
Gideon: It will be big.
Me, giving up: OK.

I had no idea that being a boy and having boy parts was not only captivating but contemplative as one considered the future. I am hoping to be spared more twig conversations with the next one and get a girl, whose parts I am way more familiar with.

Ries, of course, was no help and spent the entire time laughing at us in the bathroom as he got ready for work.

*twig being a euphemism for his boy part which he used the correct term for.


Read Full Post »

Recipe: Filled Biscuits

This recipe comes courtesy of some lovely ladies in my Tuesday morning Bible study. Not only are these biscuits delicious and versatile, they will wow a crowd because who does not love bread with stuffing? The original filling calls for scrambled eggs, cheese, and crumbled bacon, but you could use almost anything: eggs and ham, ham and cheese, BBQ, chicken and broccoli, pizza filling. The possibilities are endless. I am making them tonight stuffed with a mixture of chopped leftover roast, potatoes, carrots, and gravy.

I do not have actual amounts for this recipe (shut up, I can hear you all groaning), but just eat whatever you have leftover and stop whining.

Filled Biscuits

    scrambled eggs
    cheddar cheese, shredded (amount will vary depending on how many eggs you cook or how much you think cheese is THE Awesome)
    bacon, cooked and crumbled
    1 package of Grands butter biscuits (not the flaky ones)

If you do not want to mess with the bacon, you can use the real bacon, bacon bits.

Scramble the eggs until they are just done. Do not over cook the eggs because they will be cooking more inside the biscuits.

Add the bacon and cheese to the eggs. Stir until combined.

Preheat oven to 350. (or follow directions on your biscuit container)

Grease a regular size muffin tin.

Roll a biscuit until it is large enough to put a large scoop of eggs in the middle and then gather the sides to the middle. Pinch the sides closed.

Place the biscuit seam side down in the muffin tin. Repeat until your muffins, eggs, or both are depleted.

Bake at 350 for 13-17 minutes or until golden brown (or follow baking instructions on the biscuit container).

Turn out of the pan and serve or allow to cool and reheat later.

I have been told these freeze and reheat fabulously for early morning snacks and on the go meals.

Read Full Post »

It is Fall here in Houston, which means the humidity and temperature are both about 74 in the morning. Not quite long sleeve weather yet, but I keep hoping a cold front will drop us down to the 60’s any day now. It also means the leaves are doing that thing they do here… turn brown and fall off. It is what passes as fall foliage here. Sad, yet true.

We went to the pumpkin patch today and picked out a truly ugly and warty pumpkin. Gideon requested a scary face on the pumpkin so it should be just right.

Gideon is a smart little thing, always trying to negotiate what he wants when he already knows the limits, asking if I am going to spank him when he breaks a rule, and sneaking around to do things he is not supposed to do. He keeps me occupied. I spend the majority of my days alternatively yelling, “Gideon!” or “Wicket!” because one or both of them are doing something naughty.

After I told him that I do not, in fact have a boy part (which we call by it’s actual name, but I think I should probably not type here), I have a girl part (again, actual name). He asked me, “Where does your pee come out of?” How indeed. This was over lunch, mind you.

Happy Fall!

Read Full Post »

This recipe is from my lovely sister. It is easily doubled (the recipe below is the doubled version) and is very versatile. I recently used Italian herb mix instead of parsley, rice vinegar instead of white, and Chalulah instead of Tabasco.

Jennifer’s Vinaigrette

    4 tbs. white wine vinegar
    dash or so of Tabasco sauce, to taste
    pinch of salt
    dash of pepper
    3 tbs sugar
    2 tbs dried parsley
    1/2 c. olive oil

Mix all the ingredients together,except the olive oil, in a medium sized bowl. Emulsify the olive oil into the vinegar mixture.

Do not refrigerate this dressing. Store in a cool place.

Read Full Post »

%d bloggers like this: