So at noon on Friday, Darrell and I were pretty set on our weekend plans--and, as usual, we had a pretty full weekend planned. Saturday morning we were going to drive up to Webster for some family time with my sister and to do some wedding planning, and then we were going to leave there Sunday morning to head to Kimball to take some maternity photos with one of my friends.
But then we looked a little bit more closely at the weather--and every news report was screaming blizzard for pretty much the entire state from Saturday night into Monday. It was supposed to start with light rain showers, turn into snow (with snowfall predictions of six inches around Sioux Falls and more than a foot in Kimball and Webster), and then the winds were supposed to pick up causing white-out conditions. So, after making a few phone calls, we cancelled all our plans for the weekend and kicked our feet back to enjoy the blizzard from the comfort of our own home.
And then?? Nothing. At least in the Sioux Falls area. The temperatures stayed warm enough to keep the rain from turning to snow, plus the warm ground kept the little bit of snow that did fall from accumulating. Which meant that by the time the wind picked up there wasn't much to blow around. It was a major disappointment--although still nice to enjoy a relaxing weekend at the house.
Granted, the storm lived up to its hype elsewhere, causing the interstates to close throughout most of the state on Sunday, so it still ended up being a good thing that we decided not to travel. Plus, our photographer friends ended up coming to town on Saturday because they had work stuff in Sioux Falls on Monday and wanted to make sure they didn't get stuck in Kimball, so we were still able to get some maternity photos taken. Definitely not what we were planning for the weekend, but it still ended up being a major win!
Tales of a South Dakotan married to a North Carolinian
Monday, February 11, 2013
Friday, February 8, 2013
Almond Poppy Seed Bread
Look at me--food posts two days in a row! This might be the closest I come to nesting; I am totally fine without doing any of the cleaning/organizing stuff, but sign me up for spending more time in the kitchen and building a stockpile of recipes to be able to fall back on once baby gets here. And this bread is definitely a good place to start. It's sturdy enough that I imagine it would freeze well, although I can't say that we've ever tried that because we eat through the loaves quickly enough without needing to freeze them. I'm not even sure we would need to stock our freezer with any of these loaves before baby comes, either--the recipe is easy enough to prepare that I could do it while baby is napping (does that totally make me sound like an overly optimistic/ambitious novice Mom? Yes? Well, I guess I'll learn soon enough).
Oh, and don't be tempted to forgo the glaze. While I love me some almond extract (like in this recipe) and the unique flavor that the extract gives the bread, the glaze just gives it that extra boost of sweetness that takes this bread from delicious to delectable. And maybe makes it just slightly addicting.
Almond Poppy Seed Bread
(recipe originally found here)
Bread:
3 cups flour
2 1/3 cup sugar
1 1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/2 cup milk
1 1/8 cup vegetable oil
1 tbsp poppy seeds
1 1/2 tsp vanilla
2 tsp almond extract
Glaze:
3/4 cup powdered sugar
1/4 cup orange juice
1/2 tsp vanilla
3/4 tsp almond extract
Preheat oven to 350*. Grease two 9x5 loaf pans. Mix all bread ingredients together and beat for two minutes. Pour into pans and bake for 45-60 minutes (begin checking at 45 minutes until you know how quickly it will cook in your oven). In a small bowl, mix together all glaze ingredients. Loosen bread from the side of the pans and poke some holes in the top. Pour the glaze over the hot loaves, making sure to cover the entire top. Let cool completely before removing from pans.
We do store the second loaf in the fridge for the few days it takes us to eat through the first loaf just because I'm worried the glaze would make it susceptible to getting moldy more quickly if left at room temperature for an extended period of time, but it should be fine at room temperature for at least four or five days (covered, of course).
Oh, and don't be tempted to forgo the glaze. While I love me some almond extract (like in this recipe) and the unique flavor that the extract gives the bread, the glaze just gives it that extra boost of sweetness that takes this bread from delicious to delectable. And maybe makes it just slightly addicting.
Almond Poppy Seed Bread
(recipe originally found here)
Bread:
3 cups flour
2 1/3 cup sugar
1 1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/2 cup milk
1 1/8 cup vegetable oil
1 tbsp poppy seeds
1 1/2 tsp vanilla
2 tsp almond extract
Glaze:
3/4 cup powdered sugar
1/4 cup orange juice
1/2 tsp vanilla
3/4 tsp almond extract
Preheat oven to 350*. Grease two 9x5 loaf pans. Mix all bread ingredients together and beat for two minutes. Pour into pans and bake for 45-60 minutes (begin checking at 45 minutes until you know how quickly it will cook in your oven). In a small bowl, mix together all glaze ingredients. Loosen bread from the side of the pans and poke some holes in the top. Pour the glaze over the hot loaves, making sure to cover the entire top. Let cool completely before removing from pans.
We do store the second loaf in the fridge for the few days it takes us to eat through the first loaf just because I'm worried the glaze would make it susceptible to getting moldy more quickly if left at room temperature for an extended period of time, but it should be fine at room temperature for at least four or five days (covered, of course).
Thursday, February 7, 2013
Taco Dip
I played soccer back in college, and we had--without a doubt--the best parents in the conference (maybe even the country). They were not only loyal supporters, but also excellent chefs. Whenever possible, local parents would host the teams for dinner during road games so that we weren't stuck eating fast food, and for home games they'd bring us snacks and Gatorades for after the game. Even when we would travel during the off-season for indoor tournaments and such, there always seemed to be a parent willing to house (or at least feed) a rambunctious group of college students. They were awesome.
Even more awesome, though, was the fact that during my senior year the parents got together and complied their (and the team's) favorite recipes into a cookbook. And once I got my hands on one of those cookbooks, this was the first recipe I made. And made again. And again. I won't say how quickly a group of us girls used to be able to eat through a batch (and perhaps even a double batch) of this stuff--just take my word on it and make it for your next party. I promise it won't disappoint.
Taco Dip
(courtesy of Mary C. and the Wartburg Soccer Cookbook)
1 package cream cheese (8 oz)
1 container sour cream (8 oz)
1 packet taco seasoning mix
Toppings as desired (lettuce, shredded cheese, tomatoes, olives, jalapenos, etc)
Mix together cream cheese, sour cream, and taco seasoning mix until well combined. Spread in an even layer on the bottom of a serving platter (I usually use a 9x13 pan so I can put a lid on it and travel it easily, but it also works great to spread it in a pizza pan or other rimmed baking sheet). Sprinkle with toppings as desired. Store in the refrigerator. Serve with tortilla chips.
Did I forget to mention earlier how easy it is? Yes? Well, now you know. Seriously easy. You have no excuses not to make it.
Even more awesome, though, was the fact that during my senior year the parents got together and complied their (and the team's) favorite recipes into a cookbook. And once I got my hands on one of those cookbooks, this was the first recipe I made. And made again. And again. I won't say how quickly a group of us girls used to be able to eat through a batch (and perhaps even a double batch) of this stuff--just take my word on it and make it for your next party. I promise it won't disappoint.
Taco Dip
(courtesy of Mary C. and the Wartburg Soccer Cookbook)
1 package cream cheese (8 oz)
1 container sour cream (8 oz)
1 packet taco seasoning mix
Toppings as desired (lettuce, shredded cheese, tomatoes, olives, jalapenos, etc)
Mix together cream cheese, sour cream, and taco seasoning mix until well combined. Spread in an even layer on the bottom of a serving platter (I usually use a 9x13 pan so I can put a lid on it and travel it easily, but it also works great to spread it in a pizza pan or other rimmed baking sheet). Sprinkle with toppings as desired. Store in the refrigerator. Serve with tortilla chips.
Did I forget to mention earlier how easy it is? Yes? Well, now you know. Seriously easy. You have no excuses not to make it.
Wednesday, February 6, 2013
Wedding Wednesday: Caterers and the Menu
I already talked a little bit about how you can be unique by incorporating special foods into your wedding meal, but there are a few more considerations to make when selecting a caterer and other catering options. As I've said with some of the other vendors, choosing a caterer that has some familiarity with your venue can be beneficial. They'll already know the requirements about where they can and can't set up, as well as what access they have to a kitchen and/or supplies. It's also good to talk with other brides (or people) who have used that caterer--while you'll likely get an opportunity to sample their food items, something they serve you fresh may vary in taste when it has to be prepared in bulk and served at a wedding. You'll also be able to find out from previous patrons if the caterer provided good, timely service--the caterer probably won't admit to getting bad reviews in these areas.
Of course, many venues require you to use their caterer, so you might not have to worry about those considerations (although it's always a good idea to check into the caterer before finalizing your decision on the venue). But you'll still need to decide how to serve your food, generally either a buffet or plated dining service. Buffets are generally cheaper, although many people view them as less formal. However, I think they are perfectly fine, and certainly less work. Unless you plan to serve all of your guests the same meal, doing a plated dining service requires you to track menu selections of your guests, as well as devise a way to convey that information to the serving staff (usually done using the place cards). Additionally, doing a buffet allows you a little more freedom when it comes to special diet considerations. As long as you offer a variety of foods on your buffet, even people with special diets (like vegetarians) can pick and choose the items and still walk away with a full plate of food. Forcing them to pick an entree for plated dining service means they may not be able to eat all the food on their plate, or it may mean you need to offer additional options to accommodate their needs (which can drive up the costs with some caterers). Don't panic too much about what people can and can't eat, though--many people with very restrictive diets (like those with Celiac disease) often understand that caterers at large events like weddings won't be able to provide options suitable to their diets so they will make alternate arrangements on their own.
Most people will remember the quality of the food versus the elaborateness of the decor, so make sure you pay consideration to this when budgeting for and selecting a caterer. And don't be afraid to step out of the box and do something original--if I'm ever invited to a wedding where they serve ribs the bride will win major points in my book!
Of course, many venues require you to use their caterer, so you might not have to worry about those considerations (although it's always a good idea to check into the caterer before finalizing your decision on the venue). But you'll still need to decide how to serve your food, generally either a buffet or plated dining service. Buffets are generally cheaper, although many people view them as less formal. However, I think they are perfectly fine, and certainly less work. Unless you plan to serve all of your guests the same meal, doing a plated dining service requires you to track menu selections of your guests, as well as devise a way to convey that information to the serving staff (usually done using the place cards). Additionally, doing a buffet allows you a little more freedom when it comes to special diet considerations. As long as you offer a variety of foods on your buffet, even people with special diets (like vegetarians) can pick and choose the items and still walk away with a full plate of food. Forcing them to pick an entree for plated dining service means they may not be able to eat all the food on their plate, or it may mean you need to offer additional options to accommodate their needs (which can drive up the costs with some caterers). Don't panic too much about what people can and can't eat, though--many people with very restrictive diets (like those with Celiac disease) often understand that caterers at large events like weddings won't be able to provide options suitable to their diets so they will make alternate arrangements on their own.
Most people will remember the quality of the food versus the elaborateness of the decor, so make sure you pay consideration to this when budgeting for and selecting a caterer. And don't be afraid to step out of the box and do something original--if I'm ever invited to a wedding where they serve ribs the bride will win major points in my book!
Tuesday, February 5, 2013
Belly Pics: Weeks 27-30
Thirty weeks!!?! It just doesn't quite seem possible. Am I really three-fourths of the way done with this pregnancy? Gulp.
Perhaps it's just me, but I'm having a harder time seeing changes week-to-week. I don't really feel like I grow all that much, although the numbers on the scale (and tightness of my clothes) indicate otherwise. Just for fun, though, to really see the growth, I had Darrell stitch together a little bump progression shot:
How crazy is that? I feel like I should be able to write an exponential growth equation to predict my size at forty weeks--but I'm not so sure I want to imagine just how much bigger this belly is going to get. And let's pretend like I was smart enough to wear sleeves instead of a tank top so you can't tell how much bigger (and less tan!) my arms are getting, mmkay?
Not surprisingly, my bigger belly continues to affect certain every day tasks. Putting on socks and shoes is definitely getting more difficult; I can still do it, but it just takes a little more time (and probably looks pretty funny). Thankfully most of my shoes just slip on, but I don't think the weather will warm up enough that I'll be able to go without socks anytime soon. I've also had to wear my non-maternity coat a few times the past few weeks (my maternity coat just isn't built to handle wind chills of thirty-five degrees below zero); while I can still (barely) get it zipped, I usually have to have someone else do it for me because I can't see under my belly where the zipper ends meet.
Aside from those changes, no real complaints. I'm still sleeping well, which is obviously great, although it does means that making the adjustment to less sleep will be more difficult once baby gets here (and trust me--it will be an adjustment. I get cranky if I don't get seven hours of sleep, and I know that'll be impossible with baby). I'm also ready for BOB to get a little more chunky; while I'm not necessarily thrilled to grow any more or get any more cramped, I'm ready to be done with these super bony knees and elbows jabbing in to me all the time (unfortunately, baby can probably thank both parents for his/her bony appendages). And speaking of being kicked--baby movements are bizarre. There are occasional movements that make sense and are easily identifiable as a kick/punch or somersault. But sometimes? I swear kid is having a seizure in there. Except with like eight limbs instead of just four. They're weird--and totally not something I would have expected. But they sure are fun to watch from the outside. I'd make some comment about trying to catch some of the movements on video, but it'd just be an empty promise. I'm pretty sure my camera is the only device we own that takes video, and I never have it on me. So you'll just have to take my word on it.
Here's to (eek!!) ten more weeks!!
 |
| 27 Weeks |
 |
| 28 Weeks |
 |
| 29 Weeks |
 |
| 30 Weeks |
How crazy is that? I feel like I should be able to write an exponential growth equation to predict my size at forty weeks--but I'm not so sure I want to imagine just how much bigger this belly is going to get. And let's pretend like I was smart enough to wear sleeves instead of a tank top so you can't tell how much bigger (and less tan!) my arms are getting, mmkay?
Not surprisingly, my bigger belly continues to affect certain every day tasks. Putting on socks and shoes is definitely getting more difficult; I can still do it, but it just takes a little more time (and probably looks pretty funny). Thankfully most of my shoes just slip on, but I don't think the weather will warm up enough that I'll be able to go without socks anytime soon. I've also had to wear my non-maternity coat a few times the past few weeks (my maternity coat just isn't built to handle wind chills of thirty-five degrees below zero); while I can still (barely) get it zipped, I usually have to have someone else do it for me because I can't see under my belly where the zipper ends meet.
Aside from those changes, no real complaints. I'm still sleeping well, which is obviously great, although it does means that making the adjustment to less sleep will be more difficult once baby gets here (and trust me--it will be an adjustment. I get cranky if I don't get seven hours of sleep, and I know that'll be impossible with baby). I'm also ready for BOB to get a little more chunky; while I'm not necessarily thrilled to grow any more or get any more cramped, I'm ready to be done with these super bony knees and elbows jabbing in to me all the time (unfortunately, baby can probably thank both parents for his/her bony appendages). And speaking of being kicked--baby movements are bizarre. There are occasional movements that make sense and are easily identifiable as a kick/punch or somersault. But sometimes? I swear kid is having a seizure in there. Except with like eight limbs instead of just four. They're weird--and totally not something I would have expected. But they sure are fun to watch from the outside. I'd make some comment about trying to catch some of the movements on video, but it'd just be an empty promise. I'm pretty sure my camera is the only device we own that takes video, and I never have it on me. So you'll just have to take my word on it.
Here's to (eek!!) ten more weeks!!
Monday, February 4, 2013
Louie and JR
So a few weeks ago, I mentioned that I've successfully kept two houseplants alive for well over two months. That may not sound like much, but it's kind of a big deal for me, given the hit-or-miss luck I've had gardening (and the fact that I usually give up on the garden about two months into the summer). Of course, house plants don't really require any weeding or pruning or insect removal, so all I've had to do is remember to water them (thankfully they seem pretty hardy because this does slip my mind occasionally) and open the curtains so they actually get sunlight during the day (I'm definitely not the best at remembering this, but thankfully the days are getting longer so they can still get some sunlight even if I don't open the curtains until after I get home from work).
For the record, I'm probably jinxing myself and will find them both wilted and dead when I get home from work today, but whatever. I'm impressed they've lasted even this long, so I totally won't be heartbroken when/if they die.
Introducing Louie and JR:
Louie (top photo) is a Croton Plant, and was gifted to me after the death of my grandfather Louis in October. Apparently if we were to put him into a larger pot he could grow to four feet or taller--I think we're happy with him the size he is.
JR is an amaryllis, gifted to us by someone with the initials J.R. (shocking, right?). About a week after the photo shoot the other two flowers bloomed; since then all four flowers have started to die. But I'm pretty sure that she will flower again as long as we keep her alive (knock on wood).
And just for fun, while I was taking pictures of the plants, I decided to play around with Darrell's new camera flash a little bit. Here is the same picture of JR as above, but with the flash tilted at a different angle.
And for this next shot I put a different filter on the flash (a "warm" filter, as Darrell tells me).
Isn't that fun how much of a difference the flash makes? Of course, I don't really understand any of the logistics behind it; I get the shot I want by playing around with all the different settings and filters whereas Darrell can do all the adjustments before he shoots and get the shot he wants the first time. Which is why photography is his hobby and not mine.
For the record, I'm probably jinxing myself and will find them both wilted and dead when I get home from work today, but whatever. I'm impressed they've lasted even this long, so I totally won't be heartbroken when/if they die.
Introducing Louie and JR:
Louie (top photo) is a Croton Plant, and was gifted to me after the death of my grandfather Louis in October. Apparently if we were to put him into a larger pot he could grow to four feet or taller--I think we're happy with him the size he is.
JR is an amaryllis, gifted to us by someone with the initials J.R. (shocking, right?). About a week after the photo shoot the other two flowers bloomed; since then all four flowers have started to die. But I'm pretty sure that she will flower again as long as we keep her alive (knock on wood).
And just for fun, while I was taking pictures of the plants, I decided to play around with Darrell's new camera flash a little bit. Here is the same picture of JR as above, but with the flash tilted at a different angle.
 |
| Shadows! |
Isn't that fun how much of a difference the flash makes? Of course, I don't really understand any of the logistics behind it; I get the shot I want by playing around with all the different settings and filters whereas Darrell can do all the adjustments before he shoots and get the shot he wants the first time. Which is why photography is his hobby and not mine.
Friday, February 1, 2013
Chicken Korma
My posts may lead you to believe otherwise, but Darrell and I have actually been eating more than just sweets in the past few months. However, baby is usually Ready.To.Eat by the time we sit down to the table, so on the rare occasion we've tried a new recipe, taking a picture of it hasn't exactly been a priority.
However, I made photographing this dish a priority, mostly because there was no doubt that it needed to make an appearance on the blog. This is actually the second time we've tried this recipe, so I knew that it was going to be a winner. I know the ingredient list is pretty intense, and subsequently the directions are a little lengthy, but it really is pretty easy to throw together once all the prep work is done. And for an Indian dish, there really aren't any ingredients that you shouldn't be able to find in a standard grocery store, which is always a win in my book. Nothing is more annoying to me than having to drive all over town to speciality grocery stores trying to find an elusive exotic ingredient.
I will warn you though--if you are unfamiliar with cooking with turmeric, be warned that it is yellow--very yellow. And has the potential to turn your utensils (like a wooden spoon) or leftover containers yellow. But trust me--it's totally worth it.
Chicken Korma
(original recipe found here)
1/4 cup canola oil
1 yellow onion, finely chopped
2 cloves garlic, minced
2-inch piece ginger, grated
1 cinnamon stick
2 bay leaves
1 tbsp coriander
1 tbsp turmeric
1/2 tsp cayenne pepper
1/2 tsp cumin
1 1/2 cup chicken stock
1 cup tomato sauce
1 tbsp sugar
2 chicken breasts, cut into strips
1/2 cup buttermilk
1/2 cup cashews, roasted
Steamed rice for serving
Cilantro for garnish
In a large pot over medium heat, warm the oil. Add the onion and saute until it begins to soften, about three minutes. Add the garlic, ginger, cinnamon, bay leaves, coriander, turmeric, cayenne, and cumin. Stir to combine and saute an additional minute. Mix in the chicken stock, tomato sauce, and sugar (add 1 tsp salt if desired). Bring to a boil and scrape the bottom of the pot with a wooden spoon to deglaze. Add the chicken to the pot and stir to coat. Turn heat to low, partially cover the pot, and allow to simmer until chicken is tender and sauce is thickened, about one hour. Near the end of the simmering time, combine buttermilk and cashews in a food processor and puree until smooth. Pour into the pot and cook until heated through, about five minutes. Remove and discard bay leaves and cinnamon stick. Serve over rice and garnish with cilantro.
Another thing to love about this recipe (besides the taste, of course)? You can get practically all the dishes done while the chicken is cooking, so the after-dinner cleanup is a cinch!
However, I made photographing this dish a priority, mostly because there was no doubt that it needed to make an appearance on the blog. This is actually the second time we've tried this recipe, so I knew that it was going to be a winner. I know the ingredient list is pretty intense, and subsequently the directions are a little lengthy, but it really is pretty easy to throw together once all the prep work is done. And for an Indian dish, there really aren't any ingredients that you shouldn't be able to find in a standard grocery store, which is always a win in my book. Nothing is more annoying to me than having to drive all over town to speciality grocery stores trying to find an elusive exotic ingredient.
I will warn you though--if you are unfamiliar with cooking with turmeric, be warned that it is yellow--very yellow. And has the potential to turn your utensils (like a wooden spoon) or leftover containers yellow. But trust me--it's totally worth it.
Chicken Korma
(original recipe found here)
1/4 cup canola oil
1 yellow onion, finely chopped
2 cloves garlic, minced
2-inch piece ginger, grated
1 cinnamon stick
2 bay leaves
1 tbsp coriander
1 tbsp turmeric
1/2 tsp cayenne pepper
1/2 tsp cumin
1 1/2 cup chicken stock
1 cup tomato sauce
1 tbsp sugar
2 chicken breasts, cut into strips
1/2 cup buttermilk
1/2 cup cashews, roasted
Steamed rice for serving
Cilantro for garnish
In a large pot over medium heat, warm the oil. Add the onion and saute until it begins to soften, about three minutes. Add the garlic, ginger, cinnamon, bay leaves, coriander, turmeric, cayenne, and cumin. Stir to combine and saute an additional minute. Mix in the chicken stock, tomato sauce, and sugar (add 1 tsp salt if desired). Bring to a boil and scrape the bottom of the pot with a wooden spoon to deglaze. Add the chicken to the pot and stir to coat. Turn heat to low, partially cover the pot, and allow to simmer until chicken is tender and sauce is thickened, about one hour. Near the end of the simmering time, combine buttermilk and cashews in a food processor and puree until smooth. Pour into the pot and cook until heated through, about five minutes. Remove and discard bay leaves and cinnamon stick. Serve over rice and garnish with cilantro.
Another thing to love about this recipe (besides the taste, of course)? You can get practically all the dishes done while the chicken is cooking, so the after-dinner cleanup is a cinch!
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