I am now the Beehive Advisor in my ward! It's a funny, and somewhat awkward situation, but I'm excited nonetheless. There are four girls in beehives, one of them severely autistic, and three of them are either moving out of the ward, or on to Mia Maids. We'll be getting one girl from primary soon, so there will be 2 beehives.
Anyway, last night we had Conrad's parents and sisters (and one boyfriend) over for dinner. We fired up our brand new barbecue and grilled burgers, steaks, pineapple, and fish, had Caesar salad and berries and watermelon, and ice cream sandwiches for dessert.
Living is easy.
Tuesday, June 21, 2011
Sunday, June 19, 2011
Thursday, June 16, 2011
Fluffy Key Lime Pie
Remember how I like pies? I made this recipe last night for Key Lime Pie, and it was so easy!
Crust:
1 cup Bisquick
1/4 cup butter
2 Tbsp boiling water
Heat oven to 400 F. Mix bisquick and butter, then add boiling water. A very loost dough/batter should form. Spread the dough into a baking dish (I didn't spray it and it turned out fine). Freeze for 15 minutes, then bake 8-10 minutes or until edges are golden brown. Allow to cool completely before filling.
This pie crust seems weird. I always thought pie crust dough was supposed to be thick and easily breakable, but this one, once baked, doesn't crumble apart like a Crisco pie crust would. I will probably use this method from now on.
Fluffy Key Lime Pie:
1 14 oz. can sweetened condensed milk
1/2 cup lime juice
1 container (8 oz) whipped cream - I didn't have a container, I just made my own whipped cream, which is always better anyway
zest of 1 lime
In a large bowl, beat sweetened condensed milk and lime juice with electric mixer until smooth and thick. Fold in whipped cream and lime zest. Once the pie crust is completely cooled, pour filling into crust and refrigerate until set, about 2 hours.
I think this recipe would be really good if you used lemons or oranges, too. It's a really sweet, fluffy pie. Very summery. As you can see, we've already eaten half of it.
1 cup Bisquick
1/4 cup butter
2 Tbsp boiling water
Heat oven to 400 F. Mix bisquick and butter, then add boiling water. A very loost dough/batter should form. Spread the dough into a baking dish (I didn't spray it and it turned out fine). Freeze for 15 minutes, then bake 8-10 minutes or until edges are golden brown. Allow to cool completely before filling.
This pie crust seems weird. I always thought pie crust dough was supposed to be thick and easily breakable, but this one, once baked, doesn't crumble apart like a Crisco pie crust would. I will probably use this method from now on.
Fluffy Key Lime Pie:
1 14 oz. can sweetened condensed milk
1/2 cup lime juice
1 container (8 oz) whipped cream - I didn't have a container, I just made my own whipped cream, which is always better anyway
zest of 1 lime
In a large bowl, beat sweetened condensed milk and lime juice with electric mixer until smooth and thick. Fold in whipped cream and lime zest. Once the pie crust is completely cooled, pour filling into crust and refrigerate until set, about 2 hours.
I think this recipe would be really good if you used lemons or oranges, too. It's a really sweet, fluffy pie. Very summery. As you can see, we've already eaten half of it.
Wednesday, June 8, 2011
Start Buying Lotto tickets
This month has been one of hefty spending. After several months of anticipating a move and therefore eating almost all of our edible cupboard contents, we had to fill our fridge and pantry with regular food. Being forced to eat canned corn and beans and old potatoes for 2 months will have you begging for mercy from the pantry gods. We had to buy a linen cupboard for our bathroom, because the man who designed this complex (I say man deliberately, because no woman would have done this to any other living person) built no linen storage - or any storage, for that matter, on the whole bedroom-side of the house. We had to buy Omaha Steaks (har har). We had to buy multiple trinkets for all the little fixes around the house. We had to buy the house itself. So you see, our accounts have suffered.
And selfishly, I shop on. I go to Temecula Olive Oil Company and buy rock salt (an inexpensive purchase, but money-costing, nonetheless). I go out to lunch. I go to Victoria's secret because I'm in desperate need of a new bra. But wait, this perfume smells so good, I'll get this instead of the bras, which I need, and which I originally came for. I go to The Loft where I buy a dress for myself - another purchase that isn't totally necessary. I go to Anthro, where I make myself feel disciplined by not buying anything (really, I'm a spender, and their sale prices are even too high for me). It was all I could do to not go to Urban Outfitters, where I'm sure I would have found and bought a pair of shoes.
But you know what? I cut corners in other places. I never get my hair done. I dye it myself at home, after which it usually fades immediately or turns yellow and looks heinous for six to eight weeks. And aside from groceries, I never buy anything that isn't on sale. Yes, this includes the above purchases.
So my friends, my dear readers, it is the 8th of the month, and I have almost reached our budget. I have 22 more days to make the remaining bit last. Wish me luck.
And selfishly, I shop on. I go to Temecula Olive Oil Company and buy rock salt (an inexpensive purchase, but money-costing, nonetheless). I go out to lunch. I go to Victoria's secret because I'm in desperate need of a new bra. But wait, this perfume smells so good, I'll get this instead of the bras, which I need, and which I originally came for. I go to The Loft where I buy a dress for myself - another purchase that isn't totally necessary. I go to Anthro, where I make myself feel disciplined by not buying anything (really, I'm a spender, and their sale prices are even too high for me). It was all I could do to not go to Urban Outfitters, where I'm sure I would have found and bought a pair of shoes.
But you know what? I cut corners in other places. I never get my hair done. I dye it myself at home, after which it usually fades immediately or turns yellow and looks heinous for six to eight weeks. And aside from groceries, I never buy anything that isn't on sale. Yes, this includes the above purchases.
So my friends, my dear readers, it is the 8th of the month, and I have almost reached our budget. I have 22 more days to make the remaining bit last. Wish me luck.
Tuesday, June 7, 2011
Guide me, Julia
Why is it that while in school, all I can think is "Man, I need a break", and once school is out, within a week I'm bored almost to tears, wishing I had some kind of assignment? Well, at least moving into a new place remedies the boredom for a while. I've patched a couple holes in the walls (and when I say I, I really do mean I, not my husband or some hired person), done more loads of laundry than is reasonable, and overstocked my fridge and freezer. That last one is due to free time as well as my newfound love - a Costco membership.
Patched holes:
Aside from me getting in touch with my inner handy-girl, I bought and have been reading Julia Child's Mastering the Art of French Cooking, which, of course, led me to Julie Powell's blog. You know, the one Julie and Julia was based off of? Anyway, now I'm itching to make French food and write a blog more dedicatedly, and, I know I'll regret saying it, have some kind of assignment to work at. There are only so many holes I can patch and only so many toilet flappers I can fix before the house doesn't need repairs anymore (let me clarify, repairs being finished in no way means I'm done working on the house. Renovations are quite another story).
Julia Child is pretty hilarious. If you've read her cookbook, you know she says quite funny things. At one point she describes an aspic as 'phallic shaped.' What a crack up, to hear a woman from the 20's and 30's say such a scandalous thing. Anyway, she makes it all sound so easy. The cooking, I mean. I ought to give it a try...
Patched holes:
Aside from me getting in touch with my inner handy-girl, I bought and have been reading Julia Child's Mastering the Art of French Cooking, which, of course, led me to Julie Powell's blog. You know, the one Julie and Julia was based off of? Anyway, now I'm itching to make French food and write a blog more dedicatedly, and, I know I'll regret saying it, have some kind of assignment to work at. There are only so many holes I can patch and only so many toilet flappers I can fix before the house doesn't need repairs anymore (let me clarify, repairs being finished in no way means I'm done working on the house. Renovations are quite another story).
Click on the image to buy on amazon
Julia Child is pretty hilarious. If you've read her cookbook, you know she says quite funny things. At one point she describes an aspic as 'phallic shaped.' What a crack up, to hear a woman from the 20's and 30's say such a scandalous thing. Anyway, she makes it all sound so easy. The cooking, I mean. I ought to give it a try...
Saturday, June 4, 2011
HOMEMADE CREPES
Conrad and I had a nice lazy morning today. I woke up, and while Conrad was still sleeping, I made crepes (pronounced krepps). They are a French pancake that are really thin, and you spread nutella or jam or fruit and powdered sugar, or even ham and cheese, and roll it up. Its as versatile as a tortilla, but eggier.
Conrad loved them. He called them creeps. Here's the recipe:
2 eggs
1/2 cup milk
1/2 cup water
1 cup flour
1/4 tsp salt
2 Tbsp butter, melted
Mix eggs, milk, and water well. Add in salt and flour, and make sure it's well blended. No lumps. Quickly blend in the melted butter. Lightly oil a large griddle or frying pan. Pour 1/4-1/2 cup of batter into the pan. Swirl the pan so the batter spreads out into a large, thin circle. Cook until very lightly brown on the bottom, then flip and cook the other side.
Conrad loved them. He called them creeps. Here's the recipe:
2 eggs
1/2 cup milk
1/2 cup water
1 cup flour
1/4 tsp salt
2 Tbsp butter, melted
Mix eggs, milk, and water well. Add in salt and flour, and make sure it's well blended. No lumps. Quickly blend in the melted butter. Lightly oil a large griddle or frying pan. Pour 1/4-1/2 cup of batter into the pan. Swirl the pan so the batter spreads out into a large, thin circle. Cook until very lightly brown on the bottom, then flip and cook the other side.
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