Happy Halloween!

31 10 2007

I have a guest star tonight. The most precious bumblebee that ever buzzed around south Texas. She did a little trick-or-treating tonight too! Too bad shedidn’t stop by our house, lots of hugs and kisses from her aunt.

Sweet Bee

We also carved jack-o-lanterns this week. We used those silly drugstore stencils, they were really fun! Only a few kids asking for treats tonight, now a giant bowl of candy sitting here. Must take to work tomorrow!


Halloween: it’s not just for kids anymore

31 10 2007

“Halloween is the one night a year when girls can dress like a total slut and no other girls can say anything about it.”
– Cady, Mean Girls

Our neighbors decided to throw a lovely party on Saturday late night. While I was screeching and being angry over someone “doing their business” in my new front yard, Scott had to remind me several times about my shenanigans involving a certain partner in crime that lived with me in Dallas, who will remain nameless (she has a kid now, we don’t want him to have any ammo against her 😀 ). Ah, those were the days. The difference: we were all “of age,” oh and we were not generally dressed like we were on the way to a “gentleman’s club” for a night’s work.

There were probably 60 girls at this party, each more scantily clad than the previous. My summary:
7 in tight dresses and heels, with long blond wigs maybe Paris Hilton?
23 in some version of a little barmaid dress
5 in some bra/hot pant combo, literally covering only the required parts
3 in football jerseys and high heels (note: there was nothing else as part of the outfit)
4 referees in black short shorts, thank goodness our Big 12 refs don’t wear that uniform!
5 pirates (slutty pirate, yes, they actually sell a costume called ‘the slutty pirate’)
The rest? I got too overwhelmed. 🙂

What I couldn’t figure out is what were these girls? Only a handful of them were in an actual costume to “be” anything. The guys really brought the costume power: 2 bananas and one park ranger riding an ostrich. Most didn’t dress up, and showed up to oogle the ladies.

Sigh, Scott claimed I had turned “70” at some point over the last weekend. Needless to say, I’m really looking forward to the little kids tonight. With their precious costumes, their pride in telling me what they are, and most of all their “thank you’s” when they get some candy. I can imagine that if they are “doing their business” in my front yard, it will be in a diaper…I can live with that.

Shameless Recipe Posting

20 10 2007

Tonight’s dinner was fabulous! I love winter squash and am always trying to find a new way to use it in my cooking. Tonight I used it in a risotto from a slightly modified recipe that a friend gave me. Pam, if you are reading, please just stop now. We all know how you feel about my winter squash recipes 😀

Winter Squash Risotto

Butternut Squash Risotto

5 cups reduced-sodium chicken broth or vegetable broth
2 tablespoons extra-virgin olive oil
3 medium shallots, thinly sliced
3 cups chopped peeled butternut, hubbard, red kuri or kabocha squash (1/2-inch pieces)
2 cups shiitake mushroom caps, thinly sliced (I used Chantrelle Mushrooms, I don’t like shitake)
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon crumbled saffron threads (optional)
1 cup arborio rice
1/2 cup dry white wine or dry vermouth
1/2 cup finely grated Parmigiano-Reggiano cheese

1. Place broth in a medium saucepan; bring to a simmer over medium-high heat. Reduce the heat so the broth remains steaming, but is not simmering.
2. Meanwhile, heat oil in a large saucepan over medium heat. Add shallots; cook, stirring, until fragrant, about 1 minute. Stir in squash and mushrooms; cook, stirring often, until the mushrooms give off their liquid, about 5 minutes. Add thyme, salt, pepper and saffron (if using); cook for 30 seconds. Add rice; stir until translucent, about 1 minute. Add wine (or vermouth) and cook, stirring, until almost absorbed by the rice, about 1 minute.
3. Stir in 1/2 cup of the hot broth; reduce heat to a gentle simmer and cook, stirring constantly, until the liquid has been absorbed. Continue adding the broth 1/2 cup at a time, stirring after each addition until all the liquid has been absorbed, until the rice is tender and creamy, 30 to 40 minutes total. (You may have some broth left.) Remove from the heat and stir in cheese.

Per serving: 372 calories; 11 g fat (3 g sat, 6 g mono); 15 mg cholesterol; 54 g carbohydrate; 14 g protein; 6 g fiber; 632 mg sodium; 790 mg potassium.
Nutrition bonus: Vitamin A (380% daily value), Vitamin C (65% dv), Potassium (21% dv), Calcium (20% dv).
3 Carbohydrate Servings
Exchanges: 2 1/2 starch, 1 vegetable, 2 fat

Happy Fall!

20 10 2007

Perfect fall day here. I figured I’d share with my readers who are experiencing 86+ degree temperatures today. Love you guys!


Why not deep fry and coat it in powdered sugar too?

15 10 2007

I truly just don’t understand this. We attack other fast food chains for their social irresponsibility, but no one seems to be batting an eye at Hardee’snew breakfast “burrito.” Some people seem to think its due to Hardee’s lack of mega-chain style deep pockets.

Would you eat this for any meal?

Nasty Nasty Breakfast

“Hardee’s on Monday rolled out its new Country Breakfast Burrito — two egg omelets filled with bacon, sausage, diced ham, cheddar cheese, hash browns and sausage gravy, all wrapped inside a flour tortilla. The burrito contains 920 calories and 60 grams of fat.”