Friday, October 31, 2008


left, daddy. right, max.

left, miles. right, mommy.

Max, marching in his school parade.

I really wish this picture wasn't blurry.
But, by far, my most favorite trick-or-treater of the evening.

Thursday, October 30, 2008

Roasted Brussels Sprouts

I know that for most people Brussels Sprouts are not a favorite.
Growing up we always had them every Thanksgiving. My mother used to just simply boil them, butter them & serve. I actually always liked them. I wouldn't say loved them, but I didn't hate them either.
But, I actually love these.
A friend taught me how to prepare them this way & now we make them quite often every Fall. DH even likes them.

Lately, I've been finding them sold at the store still attached to the stalk. They are fresher this, you can see what you're getting, which is nice.

Start by preheating the oven to 425 degrees.
Remove all the Brussels sprouts from the stalk, or take them out of the package if you have one.

Cut the ends off & peel away any dark green outer leaves. Or any leaves that are dirty, or bruised.
Rinse clean.

Spray a cookie sheet, or casserole dish with non-stick cooking spray. This helps to make clean up easier.

Toss with a generous amount of olive oil, salt & pepper.

Pour into the baking dish & cook for about 45 minutes. Toss them frequently, so that they brown evenly.

This is what they look like when they are done. And, no, they are not burnt. You want them this way. The outside should be caramelized & the inside will have the texture of mashed potatoes.

Wednesday, October 29, 2008

Peanut Butter, Bacon and Honey Sandwich

A friend of my MIL gave us this cookbook recently. She knows that my kids love to cook & it's full of cute, kid-friendly recipes.

DH made this one over the weekend.
It may sound a bit wierd. But, if you like sweet & salty mixed up, then you'll love this sandwich.

You'll need a few slices of bacon & some bread.
DH toasted his, but you don't have to.

Spread on some peanut butter & place the bacon on top.

Drizzle on some honey,


and eat.

Monday, October 27, 2008

Play Table

We live in a 133 year old house. Which means that nothing in here is straight.
This doesn't bother me most of the time. Except when the Bozos want to play on the floor with any toys that involve marbles, or balls. Any small round parts quickly go missing underneath beds, dressers, or bookcases.
I've been wanting an activity table for them for quite some time. But, they are all so big. And their room is so small.

I happened to be in the right place at the right time today & found this little play table for sale in front of a toy store. It was part of a merchandising kit for a line of toys. Not something that is sold retail.
But, the retailer happened to be getting rid of it & I scored it for a great price.

Now, I wonder how we could have went this long without one.

All these toys that have been sitting around collecting dust, are once again usable.

My favorite of which, is the awesome marble run building set, Quadrilla!

Sunday, October 26, 2008

Thursday, October 23, 2008


My son, sinking a goal at practice today.
In a kiddie net...but, still.

Tuesday, October 21, 2008

Pot Roast

This time of year, when sports are keeping us very busy & it's getting cold outside, I start busting out the slow-cooker.
This recipe comes from Fine Cooking magazine. It's very easy to make. The best part is that you do a few things early in the day & 8 hours later, you have dinner.

Start off by putting 2 peeled carrots, that have been cut in half, in a crock pot.

Add a quartered onion.

Smash 3 cloves of garlic, and add them in,

along with a few sprigs of fresh thyme,

3 whole cloves, and a bay leaf.

Measure out a 1/2 cup chicken stock.

Add a 1/2 cup of white wine,

2 tablespoons of tomato paste,

and stir to combine. Set aside.

Next, you need a 2 1/2- 3lb. boneless, beef chuck roast. Pat the roast dry with paper towels,

and season well with salt & pepper.

Heat a large, heavy skillet, or pot over medium-high heat. Add the roast & sear for 5 minutes.

Flip, and do the same on the other side.

Remove from pot & lay on top of the veggies in the crock pot.

Pour the chicken stock mixture into the pot, raise the heat, and bring it to a simmer. Scrape up any browned bits on the bottom.

Then pour it over the roast.

Cover the slow-cooker, set it to low & cook for 8 hours.

At the end of the 8 hours, remove the roast,

place on a cutting board,

and tent with foil to keep it warm.

Strain what is left in the pot. Discard the herbs & vegetables. Save the liquid & skim away any fat.

Place the liquid in a saucepan,

and mix in 1/2 teaspoon of whole grain mustard & 1/2 teaspoon of horseradish.
Bring to a boil.

Measure 2 tablespoons of sour cream & 1 tablespoon of flour into a small bowl.

Mix it up.

Add a few tablespoons of the sauce to the mixture & stir it to make a thinner consistency. This will help prevent any flour lumps in the gravy.
Once the sauce is simmering, pour the mixture into it, while whisking & cook for about 5 minutes.

Slice the meat thinly, and serve with the gravy.
Roasted winter vegetables, mashed potatoes, or egg noodles would go well with this dish.