Tomorrow I am cutting about 10 inches off of my hair! I'm excited, but I'm also very worried that I will eventually hate it and miss my long hair terribly. I have always been a long-haired girl, I almost see my long hair as a part of my identity, a part of my beauty! But, I am getting very tired of the high-maintenance of taking care of this hair. I usually end up just putting it in a bun and leaving it there. So, I am dedicating tomorrow to big changes and major pampering for a pregnant lady in need. I'm getting a pedicure too, something I've had done only once before in my life! I'm excited.
I tried making homemade pecan pralines last night to go with homemade vanilla ice cream I'm making today, and it was a very frustrating experience! The mixture would NOT harden around the pecans. The problem was that my candy thermometer stopped working, so I had no idea when it was hot enough (and you have only like a three degree window before you have to take it off of the heat) so I had to try it again two more times, the last time adding more sugar, before it finally caramelized and worked. Sort of. They're pretty grainy, but at least they're solid! Ugh. I'm usually a pretty great cook, especially when it comes to desserts, but candy making is another world entirely. I want to get better at it, and I know that with practice (and a new, functional candy thermometer) I will.
Well, that's all I have to say for today! Until next time...
Wednesday, April 14, 2010
Monday, April 12, 2010
Delicious Spinach Artichoke Dip!
So...here is the long awaited recipe! Measurements are approximate, since you can add or subtract whatever suits your tastes, and you can't really mess it up! :)
Start by putting about 2 tbsp butter in a saucepan on medium heat. Add 2 large cloves of garlic, minced, and sautee it in the butter. Then, add about 2-2 1/2 cups frozen chopped spinach (or 1 1/2-1 3/4 cups if already defrosted) and about 3/4 cup-1 cup chopped artichoke hearts from a jar, adding more if desired. I used the "Cara Mia" brand, they're delicious. Stir well while cooking for about 4-5 minutes or until vegetables are soft. Then, add about 3/4 cup cream cheese, softened, and about 1/2 cup sour cream. Feel free to add more of each if you want a more creamy consistency. Stir it together, then add about 1/4 cup grated parmesan cheese and salt to taste and stir it in. Cook, stirring frequently, for another 5 minutes, until cream takes on an overall green color. Preheat the oven to about 375 degrees, and put dip into a small casserole dish or other glass dish with a lid. Top it with about 3/4 cup-1 cup grated mozzarella cheese (or enough to cover the top) and another 1/4 cup parmesan cheese. Put it in the oven, covered, for about 10 minutes. Remove lid and allow to cook in oven for another 5-10 minutes, until cheese is thoroughly melted and possibly light golden brown on top. Great for parties or other gatherings, because it stays warm for up to an hour! Serve with bread cubes, crackers, or tortilla chips. Serves about 8-10 very happy eaters. :)
Let me know how you like it, and if there were any adjustments you made that deviated a lot from the recipe. When I made it, I just threw stuff in without measuring too much, so the result may be different than when I made it the first time. I'm actually going to make it again tomorrow (at John's request), sticking to the amounts I mentioned here, and if there's any major differences, I'll make note of it. Good luck!
4/18- I made it again, using only about 1/2 cup sour cream (3/4 cup is TOO much cream and not enough veggie!) and about 1 full cup of grated mozzarella cheese to cover the entire dish. Those were the only changes I made, and it turned out great!!
Start by putting about 2 tbsp butter in a saucepan on medium heat. Add 2 large cloves of garlic, minced, and sautee it in the butter. Then, add about 2-2 1/2 cups frozen chopped spinach (or 1 1/2-1 3/4 cups if already defrosted) and about 3/4 cup-1 cup chopped artichoke hearts from a jar, adding more if desired. I used the "Cara Mia" brand, they're delicious. Stir well while cooking for about 4-5 minutes or until vegetables are soft. Then, add about 3/4 cup cream cheese, softened, and about 1/2 cup sour cream. Feel free to add more of each if you want a more creamy consistency. Stir it together, then add about 1/4 cup grated parmesan cheese and salt to taste and stir it in. Cook, stirring frequently, for another 5 minutes, until cream takes on an overall green color. Preheat the oven to about 375 degrees, and put dip into a small casserole dish or other glass dish with a lid. Top it with about 3/4 cup-1 cup grated mozzarella cheese (or enough to cover the top) and another 1/4 cup parmesan cheese. Put it in the oven, covered, for about 10 minutes. Remove lid and allow to cook in oven for another 5-10 minutes, until cheese is thoroughly melted and possibly light golden brown on top. Great for parties or other gatherings, because it stays warm for up to an hour! Serve with bread cubes, crackers, or tortilla chips. Serves about 8-10 very happy eaters. :)
Let me know how you like it, and if there were any adjustments you made that deviated a lot from the recipe. When I made it, I just threw stuff in without measuring too much, so the result may be different than when I made it the first time. I'm actually going to make it again tomorrow (at John's request), sticking to the amounts I mentioned here, and if there's any major differences, I'll make note of it. Good luck!
4/18- I made it again, using only about 1/2 cup sour cream (3/4 cup is TOO much cream and not enough veggie!) and about 1 full cup of grated mozzarella cheese to cover the entire dish. Those were the only changes I made, and it turned out great!!
First Post!
After numerous people telling me that I needed to start a blog, I finally did it! Now that John and I are brand new college graduates, we have a bit more time on our hands, though John still has his 8-5 mon-fri job that he's always had. So here I am, alone at home for the next few hours, which I have to get used to. I will be enduring many lonely days such as these this summer, unless I find enough students that want me for their accompanist! That should keep me pretty busy.
I woke up feeling pretty under the weather today. Maybe I'm finally starting to get "morning sickness" after all! Since I found out three weeks ago, I have been feeling great with no sickness at all. I'm nearing the end of month 2, so this could be just the beginning of many pregnancy symptoms. I just realized that this may be news to many of you reading this...surprise, I'm pregnant!! :) I'm going to have my first visit with the obstetrician this week. Any women in Rexburg who have (or are going to have) kids, which doctors/centers do you like? I'm trying to make up my mind about where to go and who to work with.
Well, that's about all for today, I think a glass of ice-cold juice and a good movie sound like heaven right now.
I woke up feeling pretty under the weather today. Maybe I'm finally starting to get "morning sickness" after all! Since I found out three weeks ago, I have been feeling great with no sickness at all. I'm nearing the end of month 2, so this could be just the beginning of many pregnancy symptoms. I just realized that this may be news to many of you reading this...surprise, I'm pregnant!! :) I'm going to have my first visit with the obstetrician this week. Any women in Rexburg who have (or are going to have) kids, which doctors/centers do you like? I'm trying to make up my mind about where to go and who to work with.
Well, that's about all for today, I think a glass of ice-cold juice and a good movie sound like heaven right now.
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