Monday, January 13, 2014

A Little of Both!

I've been busy! This blogging thing has made me go down in my stamp room so much more! But that's a good thing now that it's clean and organized. I can finally make all the cards I've wanted to for people because then I have to post a picture on my blog!

Cooking... Well that just happens every day. I enjoy it, really! Of course there are days when I don't feel like doing it and we just order a pizza or go out to eat ! These days it just takes longer to prepare but it's kind of cathartic, you know? To tell the truth, I really love the compliments I get from my hubby. I know that in 30 years we're going to be in the "Frank Barone situation"... you know, that episode on Everybody Loves Raymond where Frank takes Viagra and can no longer taste Marie's cooking? And he says, " If it's all the same with you, I'd rather have the food!" Ha ha ha ha So, I'm laying all the groundwork now if that happens in 30 years!

Anyway, I wanted to make a set of thank you cards for a friend and I needed them lickety-split. I perused my "stamping projects" board on Pinterest and this is what I came up with:

The idea for the card came from Shana Gaff's website It features the "Gorgeous Grunge" stamp set and the photopolymer stamp set "Another Thank You". The color scheme I found on my "color combos" board from the paper players. I used Raspberry Ripple, Crumb Cake and Calypso Coral inks.

I added glitter because I know my recipient appreciates a little dazzle!

A set of eight cards and matching envelopes made in a half hour or less! Homemade gifts are made from the heart!

Contact me for the "how-to" and if you need supplies!

So off to the post office I run to get my gift in the mail...

...and back in the kitchen I go! It is only 2:30 and the boys are just coming home from school. I start preparing the meal now because it takes me for-ever 
(cue Squints in "the Sandlot").

Tonight's dinner is nothing fancy: soup, sandwich and leftover cake from last night. I'll do the cake in another post, since it technically was not part of this meal.

The "Sassy Tailgating Sandwiches" have been a hit in my house since I pinned them to my board "lunchie munchies" in the fall of 2012. They are great for lunch, dinner and especially watching a Steeler game!

You use Kings Hawaiian sweet rolls and slice them with a bread knife - the whole loaf-  into top and bottom. Slather each half with chive and onion cream cheese. Add your ham and Swiss (the original recipe calls for Gruyere, but Swiss is cheaper!) Put the top half back on and you're going to pour this mixture all over:
1 stick butter, melted
1 T Worcestershire sauce
1 1/2 t Dried minced onions
1/4c Parmesan cheese

Cover with foil and let sit at least 15 minutes. You can even prepare these the day before!

Bake ,with foil cover, for 15 to 20 minutes on 350°.

The soup is a recipe from Giada DeLaurentis  that I have been using for a few years now. It's called "Tuscan White Bean and Garlic Soup, and it's yummy, yummy for your tummy!

Cover the bottom of your soup pot with olive oil  (about 2 tablespoons) and 2 tablespoons butter. 

Slice two shallots (Not scallions like my oldest son almost bought for me at the grocery store!) And sauté  until soft. 

Add two cans of white cannellini beans (drained and rinsed).

Tear up one leaf of fresh sage, add to the pot.

Slice 4 cloves of garlic  on half and toss them in, too.

Next add 4 cups chicken broth (I buy the box- that is usually 32 ounces).

Stir it all together and simmer 10 to 15 minutes.

Now comes the fun part! It has to be puréed. 

If you happen to have an immersion blender, God bless ya! I used to have one that I bought just for this soup, but it kicked the bucket! Just be careful that your blade is fully immersed otherwise you'll be flinging hot liquid on yourself. Don't ask how I know.

If you don't have the immersion blender just do what I did - Carefully pour it in your blender. When it's done being puréed carefully add it back to the pot.

Add 1/2 cup cream or half-and-half to the soup. Sprinkle a little cracked black pepper on top and it's ready to serve!

This is not a real thick soup so be sure to serve with some crostini bread  for dipping or do what I did and just throw a few croutons on top!


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