well this week has been a nice week. i capped it off by waking up saturday morning and taking mikey to run some errands. we went to this great lil farmer's market and there i bought these beautiful flowers and tons of fruits and veggies (don't mind the tampax box in the background ;)
i didn't mention it, but wednesday, i did get my box of goodies and i must say that it was better than i thought...everything fit! down to the shoes. i couldn't believe my luck. i was a lil nervous about the shoes, but it was all good.
then thursday i got my delivery of books. found was better than i thought it was going to be. it kept me quite occupied on friday.
so back to saturday. me and mikey go to the farmer's market and then we hit a couple of garage sales on the way to walmart. i got a couple of board games that will eventually be something crafty, i'm sure of it. mikey got an airplane and an abulance. at another one i picked up some fabric. now i know why people always went on and on about all the stuff that me and mom put out for our garage sales. the two that i went to hardly had anything at it. me and mom look like we could open up our own store (and have been told that by a few patrons). after that we went to walmart and once we came home i caught a lifetime movie or two. mike finally started to put down the floor in the kitchen. i think it is taking a lil bit longer and a lil bit more of a difficult project than we both thought (due to the island being an odd shape). then sat. evening after the kiddies were in bed, i made these "candies" that michele told me about that i have been dying to make. they turned out deeeelicious. here is the recipe:
1 bag of rolo candies
1 bag of mini pretzel twists
turn the oven on 250'. line a baking sheet with foil and spray with pam. place pretzel twists on the baking sheet evenly spaced. next place a rolo candy on top of the pretzel. place in the oven for about 4 minutes. as soon as you take the pretzels out, place a pecan on top of the chocolate and press down so the rolo candy spreads out on top of the pretzel. once you have done this on all the pretzels/rolos on the cookie sheet, place on a plate and put in the fridge for about 10 minutes so they can cool! voila! a turtle!
i didn't put a number on the pretzels or rolos b/c what is so great about this recipe is that you can make as many as you want or as less as you want. michele got this recipe out of the taste of home magazine.
well now on to sunday. i decided to make some italian recipes that i had printed out after going to pasta italia on wednesday. so for dinner i made the following (sorry that the pictures are of some have eating dishes, but i didn't think of taking pictures until after we had already eaten..so at least ya know its good)
pasta with carbonara sauce
1/2 cup of proscuitto (lean bacon or ham can be substituted)
3 cloves of garlic
1/3 cup heavy cream
1/3 cup parmesan cheese, grated
saute' proscuitto and garlic in a pan until slightly crisp. drain fat and discard the garlic. add cream to the pan, stir to combine. remove from heat. in a bowl, whisk together the eggs and cheese. slowly add the cream mixture to the eggs and the cheese. return the mixture to the pan and cook just long enough to heat through. voila!
this turned out very good. now i used turkey bacon b/c i didn't have any proscuitto at the house. i also used minced garlic and regular ol kraft parmesan. now i know this is not the italian way, but i must say that this turned out so damn good, that i can only imagine how it is if i used the ingredients it called for.
for dessert i made:
cherry zabaglione tart
3 egg yolks
1/4 cup sugar
3 TB. Marsala
1/2 cup whipping cream
3 TB. mascarpone or sour cream
9-inch ready-made graham cracker or vanilla cookie pie crust
1-1/2 cups pitted fresh cherries
3 TB. grated dark chocolate
To make zabaglione:
Put the egg yolks and sugar in the top section of a double boiler over simmering water.
Whip the mixture with a whisk for 3-4 minutes, until it is creamy and yellow.
Stir in the Marsala.
Continue whisking until the mixture begins to foam and swell in volume, 6-8 minutes.
Zabaglione is ready when it stands in soft peaks.
Remove from heat and set the top section of the double boiler over a bowl of ice water.
Allow to cool.
With an electric mixer, beat the whipping cream and mascarpone until stiff.
Fold in the zabaglione. Cover and refrigerate until well chilled.
To make tart:
Arrange cherries in prepared pie crust. Spoon zabaglione mixture over. Smooth top.
Cover and refrigerate at least 1 hour.
When ready to serve, sprinkle top with grated chocolate
both of these recipes are courtesy of mangia benepasta
now that all of that is done, i am watching the wire and getting ready to enjoy six feet under.
cute things mikey said or done this week:
*after dinner tonight he told me it was the best dinner ever.
*today i was so proud of mikey...he tried some peaches and decided that he liked them (but only with the skin removed) and he loved the cherries in our dessert.
cute things bella said or done this week:
*this a.m. while we were watching sesame street together, they were talking about the letter "s" and the sound it makes. after they said that "s" sound a few times, bella took her thumb out of her mouth and said "sssss".
*if you said "where's isabella", she points to herself
*she now really knows what "yes" and "no" mean. if you ask her if something she is eating is good, she shakes her head yes.
so i can only hope that this coming week is as good as this past week. i am sure it is since next weekend is fourth of july and we have a three day weekend.