Monday, February 25, 2008
Oral Presentation
In British Lit 2 we have to give an oral presentation. It had to be a piece from the British Empire during the Romantic, Victorian, or Modern English time periods. I wanted to use something from Dickens or Austen but it is difficult to come up with a short piece from their works. The professor said we could do anything except 'Tie Me Kangaroo Down' so I was extremely tempted to use that poem, but I didn't. Several people have given theirs already, tonight is my night to be 'on stage' for the class. The hardest part of the assignment for me was finding the poem to use. I chose A. A. Milne's Vespers, or Little Boy Kneels at the Foot of the Bed.
Thursday, January 24, 2008
Snow!! We have SNOW!!
Ok, so many people don't go crazy for snow. Quite possibly they were not born and raised in Georgia where snow comes once a year if we are lucky. Wednesday night (1/16/08) it snowed just enough to be pretty and to let the Goldens romp about. Just enough for a GA girl to ask her husband to come home from work because it was snowing. He came home early, then said he probably could have stayed until his normal time to come home, it wasn't all that bad. He was just jealous because he missed the pretty snow flurry. :)
Saturday (1/19/08) it snowed again. This time it snowed all morning and almost all afternoon. The birds swarmed the birdfeeders, enough so that my husband had to refill the feeders in the snow. Brrrr. The Goldens loved it! They got to play in the snow again and even catch snowballs. Harry caught one and I got a great photo of him in action! The snow lasted well into Monday, very pretty, some of it melting, just enough to satisfy the desire to see snow on the ground.
Oh, I did go to the grocery store, but did not purchase loaf bread or milk. I purchased onions, beef stock, cheese (to make French Onion Soup), eye round roast (to make Holiday Roast with Gravy for our guest on Sunday), and Corning Ware bowls for the French Onion Soup.
Saturday (1/19/08) it snowed again. This time it snowed all morning and almost all afternoon. The birds swarmed the birdfeeders, enough so that my husband had to refill the feeders in the snow. Brrrr. The Goldens loved it! They got to play in the snow again and even catch snowballs. Harry caught one and I got a great photo of him in action! The snow lasted well into Monday, very pretty, some of it melting, just enough to satisfy the desire to see snow on the ground.
Oh, I did go to the grocery store, but did not purchase loaf bread or milk. I purchased onions, beef stock, cheese (to make French Onion Soup), eye round roast (to make Holiday Roast with Gravy for our guest on Sunday), and Corning Ware bowls for the French Onion Soup.
Hammer, Saw, Glue, Nail
My darling husband has been working very diligently for the past two weeks on the dining room. Even though our house is a contemporary split-level 1970's style home, we are trying to remodel with a more traditional look. Our styles seem to lean toward Shaker, Craftsman, and Federal. Ok, so I am to blame for the Federal style.
The dining room has been in the works for a while, it currently has sub-flooring. The builders did a terrible job with the house, just ask my husband. The baseboard frame for the wainscoating is level, the subfloor is not. It will be interesting to see the final product! The wainscoating is up the wall to waist high with a wide board frame around it.
Our plans for the room is to paint the wide board frame, baseboard, window trims, and door trims the same color throughout the house. Because we could not decide what color to paint the room, the wainscoating will be the same color as the hallway and, eventually, the living room. The wall above the wainscoating will be a creamy yellow, the exact shade is yet to be determined. We are trying to decide between three different samples. Paint seems to be difficult for us to decide upon one choice and stick to that choice with confidence.
I am excited about the dining room being finished within a month or so. We will work on the floor after the walls are finished. I am not sure if we will paint before or after the flooring goes down. Then my husband is off to the workshop again, this time he will be working on our table. The table legs and apron are currently in a box in the computer room. Hopefully he can also make the china hutch if we don't find one at an antique store first. Then, when everything is finished, we can have a party!
The dining room has been in the works for a while, it currently has sub-flooring. The builders did a terrible job with the house, just ask my husband. The baseboard frame for the wainscoating is level, the subfloor is not. It will be interesting to see the final product! The wainscoating is up the wall to waist high with a wide board frame around it.
Our plans for the room is to paint the wide board frame, baseboard, window trims, and door trims the same color throughout the house. Because we could not decide what color to paint the room, the wainscoating will be the same color as the hallway and, eventually, the living room. The wall above the wainscoating will be a creamy yellow, the exact shade is yet to be determined. We are trying to decide between three different samples. Paint seems to be difficult for us to decide upon one choice and stick to that choice with confidence.
I am excited about the dining room being finished within a month or so. We will work on the floor after the walls are finished. I am not sure if we will paint before or after the flooring goes down. Then my husband is off to the workshop again, this time he will be working on our table. The table legs and apron are currently in a box in the computer room. Hopefully he can also make the china hutch if we don't find one at an antique store first. Then, when everything is finished, we can have a party!
Saturday, January 19, 2008
French Onion Soup
Today I made French Onion Soup from scratch (as my husband would willingly add). I have wanted to make it since I learned that it was one of his favorite soups. Even though it is snowing, I am inside preparing the soup, taking short breaks to help my husband pull wire (he is currently moving a switchplate in the dining room). This recipe is great for a romantic dinner, complete with tablecloth, cloth napkins, and candlelight.
The recipe was easy, I used too many onions. Next time I will use 2 cups or less of onions. I would also use a larger loaf of bread for the toast. The small French loaf from Kroger was too small for my liking. I didn't have dried thyme so I substitued sage. The cheese (Grueyer) was wonderful although I would use more cheese. My husband's suggestion was to serve with a Roast Beef sandwich next time. I used white wine in the soup, possibly a little more than called for. I tasted the wine and it wasn't to my liking so I poured the rest into the soup. When I tasted the soup, it did not need salt or pepper.
French Onion Soup for 4 - 6 people
8 onions, sliced
2 cloves garlic, minced
1/3 cup olive oil
2 tablespoons all-purpose flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 loaf French bread
2 cups grated Gruyere
Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33453,00.html
The recipe was easy, I used too many onions. Next time I will use 2 cups or less of onions. I would also use a larger loaf of bread for the toast. The small French loaf from Kroger was too small for my liking. I didn't have dried thyme so I substitued sage. The cheese (Grueyer) was wonderful although I would use more cheese. My husband's suggestion was to serve with a Roast Beef sandwich next time. I used white wine in the soup, possibly a little more than called for. I tasted the wine and it wasn't to my liking so I poured the rest into the soup. When I tasted the soup, it did not need salt or pepper.
French Onion Soup for 4 - 6 people
8 onions, sliced
2 cloves garlic, minced
1/3 cup olive oil
2 tablespoons all-purpose flour
8 cups beef stock
1/4 cup dry white wine
1/2 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 loaf French bread
2 cups grated Gruyere
Saute onions and garlic in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and wine and bring to a boil, add thyme and bay leaf. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper, to taste.
Meanwhile, slice French bread into 3/4-inch slices and butter both sides. Toast slices on griddle until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with cheese. Place ovenproof bowl on a baking sheet lined with tin foil. Bake at 350 degrees F or 5 minutes under a hot broiler.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33453,00.html
Wednesday, January 16, 2008
School Begins, again
This week school begins for me, again. Hopefully I will be able to finish my degree soon. Working all day and going to school at night is not very fun. The only redeeming factor is that my dear husband works at night and I don't feel like I am neglecting him.
This semester I have 3 classes, 2 teachers. 2 classes, British Lit 2 and English Grammar are by the same teacher, the same day, only 15 minutes apart from each other. The teacher seems to be good (only one class) but does require homework and conducts a quiz for every class.
Right now, as I am finishing up my British Lit homework, I am trying to think of a hero in today's society. Several people have passed by the reception desk, I have asked a couple about their opinion. Sadly to say, we all have the same opinion, we can't think of a hero.
This semester I have 3 classes, 2 teachers. 2 classes, British Lit 2 and English Grammar are by the same teacher, the same day, only 15 minutes apart from each other. The teacher seems to be good (only one class) but does require homework and conducts a quiz for every class.
Right now, as I am finishing up my British Lit homework, I am trying to think of a hero in today's society. Several people have passed by the reception desk, I have asked a couple about their opinion. Sadly to say, we all have the same opinion, we can't think of a hero.
Saturday, January 5, 2008
Shrimp and Pasta
My husband loves shrimp. And pasta. After New Years Eve we had leftover Champagne so I decided to look for some way to use it in cooking. Cooking seafood is new for me. What am I saying? Cooking meals is new to me, although my husband doesn't think it is. He actually likes my experimentation. One good thing about my experiments, he tells me what he does and doesn't like. I don't mind. He hasn't hated anything I cooked, yet.
The next time I make this, possibly when we open the other bottle of Champagne we were given at our wedding, I will omit the mushrooms, add more Parmesan cheese. I substituted onions for shallots. Finding the shrimp, peeled, deveined, tailless was difficult and expensive. Next time I will look for frozen instead of fresh. While cooking the shrimp I had the undivided attention of Belle. I gave her a taste as I was putting the shrimp in the fridge, she is a definate fan of the dish.
I normally do not eat shrimp but this was a good dish. I would definitely make it again! I made the shrimp and pasta the night before, my plans were to send the dish with my husband since he told me he was working on Saturday. My plans were to make his crew jealous of his meal. Work was cancelled so I had an easy preparation for our Saturday night meal. It was easy - just reheat and serve. He did take leftovers to work on Monday.
Shrimp and Pasta in Champagne Sauce
8 ounces Pasta
1 tablespoon Olive oil
1 cup Mushroom, fresh, sliced
1 pound Shrimp, uncooked, peeled
1 1/2 cup(s) Champagne
2 tablespoon(s) Shallot(s), minced
2 Tomato(s), plum, diced
1/4 teaspoon Salt
1 cup Heavy cream
Parmesan, fresh, grated
Prepare pasta. Saute mushrooms in olive oil, remove and set aside. Combine shrimp, champagne and salt in the same pan and cook over high heat. When liquid starts to boil, remove shrimp. Add shallots and tomatoes to pan and cook until liquid is reduced to 1/2 cup (about 8-10 minutes). Add 3/4 cup of the cream and boil until slightly thickened (about 2 minutes). Add the shrimp and mushrooms and heat through. Take remaining 1/4 of cream and toss with pasta. Spoon shrimp and sauce over pasta and top with Parmesan cheese.
The next time I make this, possibly when we open the other bottle of Champagne we were given at our wedding, I will omit the mushrooms, add more Parmesan cheese. I substituted onions for shallots. Finding the shrimp, peeled, deveined, tailless was difficult and expensive. Next time I will look for frozen instead of fresh. While cooking the shrimp I had the undivided attention of Belle. I gave her a taste as I was putting the shrimp in the fridge, she is a definate fan of the dish.
I normally do not eat shrimp but this was a good dish. I would definitely make it again! I made the shrimp and pasta the night before, my plans were to send the dish with my husband since he told me he was working on Saturday. My plans were to make his crew jealous of his meal. Work was cancelled so I had an easy preparation for our Saturday night meal. It was easy - just reheat and serve. He did take leftovers to work on Monday.
Shrimp and Pasta in Champagne Sauce
8 ounces Pasta
1 tablespoon Olive oil
1 cup Mushroom, fresh, sliced
1 pound Shrimp, uncooked, peeled
1 1/2 cup(s) Champagne
2 tablespoon(s) Shallot(s), minced
2 Tomato(s), plum, diced
1/4 teaspoon Salt
1 cup Heavy cream
Parmesan, fresh, grated
Prepare pasta. Saute mushrooms in olive oil, remove and set aside. Combine shrimp, champagne and salt in the same pan and cook over high heat. When liquid starts to boil, remove shrimp. Add shallots and tomatoes to pan and cook until liquid is reduced to 1/2 cup (about 8-10 minutes). Add 3/4 cup of the cream and boil until slightly thickened (about 2 minutes). Add the shrimp and mushrooms and heat through. Take remaining 1/4 of cream and toss with pasta. Spoon shrimp and sauce over pasta and top with Parmesan cheese.
Thursday, December 27, 2007
Christmas Dinner
For Christmas I wanted to try something special for dinner. I did not want turkey since that is a popular dish around the holidays. I kept looking and found this recipe at SouthernLiving.com and it is definately a keeper! I served Holiday Roast with Gravy, mashed potatoes, green beans, and Memphis Rolls. Yum! What a dinner. As you can see, Sam is in anticipation of leftovers.
Ingredients
1 (4 1/2- to 5-lb.) eye-of-round roast
2 tablespoons minced garlic object
1 tablespoon plus 1 1/2 tsp. chopped fresh rosemary
2 teaspoons pepper object
2 teaspoons dried oregano
3 tablespoons vegetable oil, divided
1 (15-oz.) can tomato sauce
1/2 cup dry red wine
1 large onion, chopped
2 tablespoons Greek seasoning
3 tablespoons all-purpose flour
1 cup low-sodium beef broth
Preparation
1. Cut 12 (1-inch-deep) slits in top and bottom of roast.
2. Stir together garlic, next 3 ingredients, and 1 Tbsp. vegetable oil to form a paste. Rub mixture into slits. Cover and chill at least 8 hours or up to 12 hours. Let roast stand at room temperature 30 minutes.
3. Brown roast on all sides in remaining 2 Tbsp. hot oil in a heavy-duty roasting pan over medium-high heat 5 to 6 minutes.
4. Stir together tomato sauce and next 3 ingredients; pour over roast in roasting pan.
5. Bake, covered, at 325° for 1 hour and 35 minutes or until a meat thermometer inserted into thickest portion registers 135°. Remove roast, reserving sauce in roasting pan. Keep roast warm. 6. Whisk together flour and beef broth until smooth; whisk into sauce mixture in pan. Cook mixture, whisking frequently, over medium heat 15 to 20 minutes or until thickened. Serve gravy with roast.
Yield
Makes 8 to 10 servings
Southern Living, NOVEMBER 2007
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673177
Green Beans
1 pkg frozen French cut Green Beans
Olive Oil
Boil green beans in lightly salted water until bright green. Remove from heat. Pour off water, use vegetable strainer if available.
In skillet, heat 1 to 2 tablespoons olive oil. Toss green beans until coated and hot. Serve.
(note - the green beans can be made ahead of time, cooled a little bit, and reheated in olive oil if you are trying to prepare things ahead of time.)
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