Extreme Makeover: Home Edition

Is here in CT. My sister and her biz are sponsors for this amazing show and charity. I love watching the show and always wondered what it took to "get one of these done".
I had the amazing opportunity (thanks to my sister and brother in law) of visiting the site as a VIP. All I can say is that is was WAY cool and amazing and awe inspiring and muddy. Here is the story as I know it.
It is all about timing; one month to draw the blue prints and get the specs for the house, 106 hours to build it, 1 day to move out, demolish and and cart away the debris. They had a VIP party for the sponsors with dinner and DJ and everything. We got there at about 6pm... well back up a minute. We had to park a few miles away at a parking lot, shuttle bus to the site which only takes you three blocks away from the actual house. We walked by all kinds of equipment, the design tent, lots of porto pottys and then to the actual house. We were in a tent across the street. The whole neighborhood is enveloped by this endeavor... all the neighbors are involved if only because huge trucks are parked on their lawn. When we arrived the foundation was already set and the floor was down; by the time we left about 4 hours later the whole first floor was up... walls and everything. They work so FAST. We didn't get to see any "celebrities" but we got to meet the builder/ saint and some producers.
Before we left we got some photo passes and got to cross the volunteer threshold and go onto the actual build site... so very cool. We talked to one guy that said that a house like this could actually take up to a year to build. All the inside stuff for the house was already on a truck waiting already mostly assembled. Can't even begin to imagine what it takes to be a project manager on the project like this. CRAZZYY.
So enjoy the pics and I will let you know when it airs.
Huge kudos and applause to all those involved especially my peeps; Robert Charles Photography: Susanna, Ed, Bob, Leah and everyone else. Thanks again for including us!
ciao
S

Hapy Father's Day

It's soggy and rainy and not such a splendid day today, but a good a day as any to honor our Fathers. Mine is my Mom. She has been there for me as a Mom, Dad, friend, travel companion, psychologist, cheerleader... you name it she has done it for me. So on this day (and every other day) I honor her! To the other Dad's in my life... the uncles, family friends and various people like teachers and bosses that have either knowingly or not gave me some nugget of advice and helped me along; today I honor you. AND to the Fathers in my life... I also honor you! Lots of honors being handed out today; I hope you all have a great day despite the sogginess... at least you don't have to mow today :)

Ciao
S

Dinner and build a bear

On Sunday we had some friends over for dinner. I had some pineapple and pork and wasn't sure what I wanted to make, and came across this recipe.
Chili-rubbed pork kebabs with pineapple salsa. All I can say is yum yum yum. The salsa is almost spicier than the kebabs. Here is the recipe:
1 pineapple, cut crosswise into 1/2 inch thick slices
1 jalapeno, seeded and finely chopped
1 cup roughly chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1/4 teaspoon freshly ground pepper
2 tablespons olive oil
1 3/4 teaspoons kosher salt
3 tablespoons chili powder
4- 6 ounce boneless pork loin chops, cut into 1-inch cubes (I used pork tenderloin)

Heat a grill to medium-high. Grill the pineapple slices for 2 minutes per side. Cut into small dice, discarding the pieces of core. In a bowl, combine the pineapple, jalapeno, cilantro, lime juice, pepper, 1 teaspoon of the oil, and 3/4 teaspoon of salt. Set aside. Combine the chili powder and the remaining teaspoon of salt in a large bowl. Add the pork and the remaining tablespoon of oil and toss to coat. Thread the pork onto skewers. Grill the kebabs, turning ever 2 minutes, until cooked through, about 15 minutes total. Serve the kebabs alongside the pineapple salsa. Enjoy.
This was a delicious Summer dinner.
Yesterday I joined my mother, sister and the two youngest kids and our family friend and her daughter at build a bear. Never before had I witnessed such a thing. Crazy I tell you. The kids had a great time and we went out to eat at a new restaurant at the mall. We were all impressed. I had risotto and salad and although the risotto was a little oily the lunch was great. The kids got mac and cheese and pizza and the servings were huge.
Not much else to report these days. Just finished a great book... Water for Elephants, by Sara Gruen. Really great read and I recommend it to anyone. Unless of course your are afraid of the circus or elephants.

ciao
S

Summer is right around the corner

The days are getting long and hot, shorts and flip flops are the daily uniform.
Hubby is counting the days til school gets out. You can smell the charcoal and gardens in the air. Everyone is planning their getaways. Ahhh... the sounds and smells of Summer. Lovin' it!
Been kinda quiet round here... just the way I like it. No noise = no problems.
I've been visiting and getting together with folks and that is always fun. Lunch with Hana was soul soothing. Pizza with D,D,D and H was fun fun fun and fun! Spending the day running around with my sister and the kids to swim meets and soccer games and free ice cream was oh so tiring but oh so fun. Trip to Cabela's with Ed and Bridget was ... well... what can I say about Cabela's... hmmm. The company was great! :) Playdate with Leah is always just what I need even if I was a space cadet. The coffee date with my cousin and her kids was a blast. It never ceases to amaze me what an amazing family they are! The kids are adorable and my cousin is a sweetie. We don't get together often but when we do it is always a treat.
So... plans anyone... I know there was a bbq coming up either Fri night or Sat that I might crash... book-club ladies. I've been wanting to get out and see Ali and the kids... anyone else up for a visit?
The pic at the top is a gift that hubby brought home from his recent trip to Maryland... he was right... I have been crabby! The other pics are self explanatory!

Lazy weekend

Not much to report over the weekend. Relaxed and hung out at home... A LOT. Feeling kinda crummy and homebody-ish... ya know.
Today hubby and I went to Mom's for lunch and had a great time hanging with them. We had lofty plans to go to the movies but I really just wasn't up for it. I slept really late this morning and felt the afternoon yawns coming on! :)
Next couple of weeks are pretty quiet... then hubby is home from school for the SUMMER. AGH! Just kidding. Looking forward to it. We are already planning hikes and bike rides and maybe a road trip... We'll see what happens.
No new pictures to post... :( Don't be sad... I'll work on it for the next week or so.
I thought about photographing the frozen yogurt that I just made but it would be a picture of white liquid in a bowl and then the ice cream machine churning. I will be sure to take a picture of me enjoying the yogurt and post that... :) In the meantime I will tell you how I made it...

Vanilla Honey Frozen Yogurt
2 cups of plain yogurt
1 1/2 cups of light cream
2/3 sugar (or honey)
2 tablespoons of vanilla extract

Start by lining a colander with wet paper towels or cheese cloth, then put the yogurt in it and put the colander in a bowl. The yogurt needs to drain all the excess liquid so you can add the cream and not make the liquid to thin. (hope that makes sense) Put the whole thing in the fridge to drain; will take 2 or so hours.
I should have started out by saying that you HAVE TO HAVE an ice cream machine. The bowl of it should be frozen. I keep mine in the freezer all the time so that on days like today when I decide at the last possible second (because the whole process takes a couple of hours) at least I don't have to wait for the bowl to freeze.
When the yogurt seems pretty thick (almost soft cheese like) take it out and transfer to a bowl, add the sugar and whisk until dissolved (unless you use the honey, than mix until well incorporated). Add the cream and vanilla and mix until ... well mixed.
Bring out that frozen bowl, set up the machine and start it then add the mixture. Should take about 20 or so minutes until soft serve consistency, put into a freezer safe container and put in the freezer. If you want to add a mix-in... wait until semi-frozen and then add whatever you want and let the machine mix it in before you finish. You can eat it at the soft serve consistency but it melts so fast. Best to freeze for a couple of hours or until it is calling to you! Enjoy.
I super duper love the tang of the honey and yogurt in this dessert. So delicious. Today I used greek yogurt and yummy native raw honey from a friend.

Ok peeps... that is all for now.

Ciao
S

May Book Club

Last night was our monthly book club meeting and I hostessed. We had a great time and a great turnout! For dinner we had tomato and goat cheese tarts, tortellini pesto and a huge yummy salad. The tarts were such a big hit (thanks to my sous chef Jenn and my MIL that provided the recipe) here is the recipe.

Tomato and Goat Cheese Tarts
1 pkg (2 sheets) puff pastry, defrosted
Olive oil
4 cups thinly sliced onions (2 large onions)
3 large garlic cloves cut into slivers
kosher salt and freshly ground pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves (I used dried)
4 tablespoons freshly grated Parmesan cheese, plus 2 ounces shaved with a peeler (didn't do this bit)
4 ounces garlic and herb goat cheese (I used regular)
1 large tomato cut into 4 slices
3 tablespoons julienned basil leaves (I used freeze dried)

Directions:
Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11 -inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. (I objected greatly to this. This recipe calls for 4 tarts from 2 sheets... I had 8 women coming over so I didn't discard any of the pastry and cut 4 squares from each sheet and continued on...)
Place the pastry on sheet pans lined with parchment paper and refrigerate until ready to use.
Preheat the oven to 425 degrees F.
Heat 3 tablespoons of olive oil over medium to low heat and add the onions and garlic. Saute for 15- 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture left in the pan. Add 1/2 teaspoons salt and 1/4 teaspoon pepper, the wine, and the thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from heat.
Using a sharp pairing knife, score a 1/4 inch border around each pastry. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each pastry staying in the border.
Place 1/4 (or the onions divided into however may pastries you have) of the onion mixture on each, again staying in the border. Crumble 1 ounce of the goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt and pepper. Finally scatter 4 or 5 shards of the shaved Parmesan cheese on each.
Bake for 20-25 minutes or until the pastry is golden brown.
Serve hot or warm.

Super delicious! Wish I took pictures they looked so great.
Ciao
S

Smile

I am usually a very smiley person.
These are the things that have made me smile lately.
• bottom crust
• movie date with my hubby
• DeLish turkey burgers with potato salad
• walking round the neighborhood and remembering for the millionth time that I love my house
• Summer plans
• coffee dates
• BBQ with friends
• the bomb BBQ sauce
• having an in depth discussion about the merits of having a go-to cocktail vs. straight liquor on the rocks
• having and loving my long locks
• spending so much time with my family and still finding 10-15 minutes worth of conversation on the phone
• book club is this week... at my house!
• plans for the week and upcoming weekend
• you!

Ciao
S
(This is an old picture but we are all pretty smiley)