So I've been a little less than journalistically-inspired lately. And my lackluster efforts have not gone unnoticed, ergo here I am. How about some photocoupage for the eyes? I know that that is not a word, but it felt so good rolling off the keyboard that I will keep it, red squiggly line and all.
Here's what I've missed...
UNC Girls weekend 2011 in Wrightsville Beach
Homage to our childhoods
you know what these are...
Homage to college
you'd recognize that diamond shaped SOLO confirmation in the background anywhere
Cindy Lou celebrating starting med school and some Beirut with Piper & Scott
Hopefully the next cover of Orvis Dog Book - aka Moose, Bill's pup
Back-to-back weekend celebrations of Jimmy's 30th year of tom-revelry
Jimmy & Jimmy celebrating becoming grownups
Jennifer and I are only enablers
just a few of the old crew
Boligee Dance-Off Pants-Off 2011
and by 'Pants-Off' I'm more referring to pants-ripping that occurs 2 songs from this
Obtained from Nestle Classic Recipes and really from Bakerella online... this has quickly become my favorite dessert as a throw-back to the classic cookie-cake that has been so influential in my life.
Considering we have recently become unofficial Louisianians with our posse of cajuns here in Birmingham, we had to show our Saints love for the game party last week!
Sadly, this is the first time I've used our KitchenAid mixer since we got it before the wedding..uhh three years ago! I'm not traditionally much of a baker I guess...
Chocolate Chip Cookie Pie
1 unbaked 9-inch (4-cup volume) deep-dish pie shell*
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 ounces) semi-sweet chocolate morsels
1 cup chopped pecans
Serve with ice cream (optional)
Preheat oven 325 degrees F.
Beat eggs in large mixer bowl on high until foamy.
Beat in flour, granulated sugar and brown sugar. Beat in butter.
Stir in morsels and nuts and spoon into pie shell.
Bake for 55-60 minutes. Cool on wire rack. Serve warm.
Recipe from Nestle Classic Recipes, 2003
* If using frozen pie shell, use deep dish style and thaw completely. Bake on baking sheet and increase baking time slightly.
I'm so ridiculously bad that this is the first post of pictures from the Hartmann (Jimmy's mother's family) family reunion in South Carolina from a few weeks ago! Yes - at one point in the week with Troupe, Me, my mom, and Aunt Anne - we were borderline ready to call it a Trice family trip (Trice is my mother's maiden name)! haha Ursula didn't know that an invite to one really meant an invite to all!!
This potato salad is a favorite of the Hartmann/Hlavacek family. Grandma Hartmann - AKA Ursie I - relinquished the reigns over her masterpiece to let us minions contribute it to the gathering one night.
3-4 lbs new potatoes (white and waxy looking or red potatoes,medium-sized
lots of minced fresh parsley (1/2 c - 3/4 c)
½ onion, finely chopped Vidalia (sweet)
Mayonnaise to taste
Salt and pepper to taste
1/3-1/2 c apple cider vinegar
1/3 c light olive oil
Put potatoes in cold water and bring to boil with skins on. Reduce heat to simmer. Cooking time will depend on size of potatoes - somewhere around 15-20 minutes. Watch carefully and test with large pronged fork. If sizes are different you will have to take small potatoes out first. Cool and when can be handled, peel. Don’t wait until they are cold.
Make vinaigrette dressing by whisking 1/3 cup vinegar and around 3/4 cup olive oil. Add salt and pepper to taste (start with 1/2 teaspoon salt, 1/4 teaspoon pepper). Whisk until emulsified and tastes good. Add more vinegar a teaspoon at a time until taste suits you. You don't want it too oily or too sour! You could also add 1 teaspoon prepared french dijon mustard.
Peel and slice potatoes. I usually add the onion and dressing as I slice potatoes and put them in the bowl (you may not need all the dressing - you don't want it soupy!) Add parsley to taste. If made the day before, cover tightly with plastic wrap and refrigerate. Before serving add mayo to taste. I usually use a mixture of regular and light or you can use all regular. Just add a little at a time and gently fold it into the potatoes. Taste and adjust salt and pepper as needed.
I want to give some well-deserved accolades to Cover and Jeff for each not only advancing at a breaking speed up the corporate ladder, but also for buying their first joint home! They have landed a real home with so much charm! Here are a few pics - and I'll probably be pretending it is my own home over on Windsor Portfolio as they pick out new paint colors and furniture... I love a new project, even if I'm highjacking my sister's!
anyone else notice something strikingingly viking in this pic?
my sweetheart piper is never going to let me forget just that... that she is my sweetheart and no one else ever will be. she apparently has learned to read traditional western languages, left-to-right, top-to-bottom, and now proudly parades her pillow around correctly to see if we can get it right, too.
old ladies reba and lilly came by for the weekend to play. purposefully dodging my early morning photography session with quick steps and fancy spins to face the opposite direction of my tantalizing calls.
dad's ingenious method of letting the two old bitties out into the yard and not have to chase either one down. sadly these canines don't have advanced thought-processing abilities like we like to think they do ... namely they are unable to coordinate an escape into the treasure-trove that is the neighbor's yard. instead they end up all twisted around my sad little hydrangeas and eventually conned into the live-dog trap that is the back of the yukon.