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I can’t tell you what happened at the Bachelor party, but I’ll show you.  We wanted to make sure to kill as many brain cells as possible for Y’s bachelor party so we headed to high altitude where we would get less oxygen.  A bunch of the guys flew on over to Colorado and met for some general naughtiness.  Good stories, none bad (except the 3 hour delayed flight, boo!), but my man card prevents me from divulging any of them.  Regardless, here is one of the many amusing pictures from the river portion of our adventure.

Rafting (or is it swimming?) in Idaho Springs, CO

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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.

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IMG_7992

Originally uploaded by eprahs

Gideon has been helping me cook since he could climb the step stool to reach the counter. He is proficient at stirring, measuring salt, and stealing food from the prep pile.

My friend Paul, who has left Texas for Missouri, snapped this as we made enchiladas a couple weeks ago. We can be found in these exact places almost every night as we cook dinner before Ries gets home. We both wear aprons. Gideon’s apron is dino camouflage.

I highly recommend this activity if you have kids. Here are a few rules we have for cooking and safety, some of which, we figured out the hard way. Not following the rules means not helping:

1. No crying, pouting, jumping, or shenanigans on the step stool.
2. Do not eat anything unless Mommy gives it to you or tells you it is safe. (This rule was added after I caught Gideon sticking his finger in the juice of a thawing pork loin and licking it. GROSS!)
3. Never grab things off the cutting board.
4. No touching anything Mommy does not give to you.
5. All workers must wash hands before cooking.
6. When we open the oven, stand on the other side of the kitchen on the rug until Mommy says you can move.

I always have to guard the chopped vegetables and olives from Gideon, who would happily eat everything before it has a chance to be cooked!

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I think we should be back to our normal routine in this space soon. Recipes should go up like normal on Mondays and I will write more updates about our family life.

The last few months have been hard. I finished writing a book, though I am now in the editing phase and have yet. more. writing. to. do. After 4 months of concentrated effort, I was tired of writing and short on time. That pretty much accounts for the silence from me around here. The book should be well and truly wrapped up in a few short weeks and that will be that, thank God.

I just got back from a librarian conference, which are always fun. I will be writing regularly now at an old gig I used to have and I am excited about getting back up to speed professionally. I was also able to see a lot of friends, many of which I only see once or twice a year and who are very dear to me. I thought a lot while I was gone about the people in our lives that we care about. Besides my librarian friends, I also saw a group of friends from high school. That’s right. MCC Bands nerds in the house. It was amazing, hilarious, and ended with a bar I did not even remember being in the next day. Ah, memories I wish I remembered.

Seriously though. It was fun and I came home with a head full of great ideas and a heart full of friends. I am a blessed lady.

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Buddies


Buddies

Originally uploaded by Wandering Eyre

This is Gideon with his friend, Caleb. It is so sweet to see them, even this young, really love each other. They get excited to see each other and enjoy stealing toys from one another. It is pretty cute.

Gideon and I have lunch with Christine and Caleb once a week or so. This gives the boys a chance to play and gives us some time to chat. Mommas need buddies too!

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Aggie Muster

Today is the most sacred of all Aggie Traditions, Aggie Muster, a time of remembrance for those that have left us.

Roll Call for the Absent

In many lands and climes this April day
Proud sons of Texas A&M unite.
Our loyalty to country, school, we pray,
and seal our pact with bond of common might.

We live again those happy days of yore
on campus, field, in classroom, dorm, at drill
Fond memory brings a sigh — but nothing more;
Now we are men and life’s a greater thrill,

On Corregidor 88 years ago today
A band of gallant Aggies, led by Moore,
Held simple rites which led to us doth all to say:
The spirit shall prevail through cannon roar.

Before we part and go upon our way,
We pause to honor those we knew so well;
The old familiar faces we miss so much today
Left cherished recollections that time cannot dispel.

Softly call the Muster,
Let comrade answer, “Here!”
Their spirits hover ‘round us
As if to bring us cheer!

Mark them ‘present’ in our hearts.
We’ll meet some other day
There is no death, but life etern
For our old friends such as they!

by Dr. John Ashton 1906

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It is finally “cold” here in Houston. I am using quotes because cold here is 60 degrees. People start busting out sweaters and scarves at any temperature below 70 degrees. The arrival of Fall, finally, inspired me to to bake these muffins, a coffee cake, and some bread today. Well, the weather and the fact that my Bible study class is in charge of breakfast for the entire group tomorrow. Still…

These are like little spice cakes, delicious, and perfect with coffee or tea in the morning. Slap a little cream cheese frosting on these babies and they could do double duty as desert.

Pumpkin Spice Muffins
modified from Cooking Light 2007

    2 1/4 c. unbleached flour
    1/2 tsp. ground cloves
    1/2 tsp. cinnamon
    1/2 tsp. allspice
    1/2 tsp. ground nutmeg
    1 tsp. ground ginger
    1/4 tsp. salt
    1 c. raisins
    1 c. packed brown sugar
    1 c. canned pumpkin
    1/3 c. yogurt
    1/3 c. oil (vegetable, olive, or whatever you normally use)
    1/4 c. molasses
    1 tsp. vanilla
    2 large eggs

Preheat oven to 400.

Combine flour and next 6 ingredients in a medium or large bowl. Add raisins, stir, and make a well in the center.

In another medium bowl, combine brown sugar and the next 6 ingredients. Stir until well combined.

Pour the brown sugar mixture into the flour mixture. Stir until just moist.

Spoon batter into greased or lined muffin tins. Fill 3/4 full. Bake for 15-20 minutes or until a toothpick comes out clean. Baking time will vary depending on muffin size. This batter will make 24 mini muffins and 6 regular sized muffins.

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