Happy Birthday, Boo!

Make a Smilebox greeting

Holiday Food Detox Plan

Now that we have all indulged over the holidays, it is time for some serious detox in hopes of trimming our waistline and improving our health. Whenever I need some assistance with lowering the calorie count, I always turn to my favorite standby, Cooking Light. Thanks to their website with thousands of recipes, you can enjoy some healthy cooking without a subscription. Here is the meal plan for the weeknight dinners this week...enjoy!

Monday:
Asparagus, Ham, & Fontina Bread Pudding

Tuesday:
Blackened Shrimp with Pomegranate-Orange Salsa & Basmati Rice

Wednesday:
Paella Valencia

Thursday:
Roasted Chicken with Asiago Polenta & Truffled Mushrooms

Friday:
Chunky Potato & Crab Chowder

Kids' Crafts: Crayon Recycle

This is a great way to use up all of those broken pieces of crayon in the bottom of the crayon tin. Just melt the broken pieces into fun shapes using mini cake pans or shaped cookie sheets. Easy peasy!

Supplies:
Broken crayon pieces
Kitchen knife
Cookie sheet or mini cake pans

Directions:
1) Preheat oven to 180 degrees F.
2) Cut broken crayons into pea-size pieces using a kitchen knife.
3) Let kids fill the shapes on the cookie sheet or mini cake pans with the crayon pieces. (FYI: They don't have to be filled to the top for this to work.)
4) Place pans or sheets into oven and heat for 15 to 20 minutes or just until wax melts.
5) Remove from oven as soon as wax is melted. Let cool in pans before placing pan in refrigerator for 30 minutes.
6) Pieces should pop out of pan easily after cooling in the refrigerator. Have fun coloring!

Favorite KIDS' Recipe: Christmas Krispies

The Fred and I decided that we needed to make some sweets this week, so I wanted to try out some kid-friendly recipes. These were a lot of fun to make...and even more fun to eat! Enjoy!



Ingredients:
4 tablespoons butter
1- 10.5 ounce bag miniature marshmallows
5 cups rice krispies
green decorating sugar
red decorating sugar

Directions:
1) Melt butter in a large pot over low heat.
2) Add bag of marshmallows and stir constantly until melted. Continue stirring until mixture is a smooth consistency. Remove from heat.
3) Add rice krispies to marshmallow mixture. Stir well to combine.
4) Transfer mixture to a 9x13 glass dish coated with cooking spray. (Hint: Once mixture has been added to dish, press down with a spatula that has been sprayed with cooking spray to prevent sticking.)
5) Allow treats to cool completely before cutting into squares. Decorate squares with red and green decorating sugar.

Elf Yourself- Hip-Hop

Send your own ElfYourself eCards

Elf Yourself- Disco

Send your own ElfYourself eCards

Elf Yourself- Singing

Send your own ElfYourself eCards

Favorite KIDS' Recipe: Chick-fil-A Style Chicken Nuggets

I know very few kids (and parents) that don't just absolutely love chicken nuggets from Chick-fil-A. There is something about those little perfectly seasoned nuggets that is just irresistible. I have always wished that I could make something just as good for the kiddos at home...well, now I can. This recipe tastes just like the real deal! Give it a try and save yourself the headache of having to climb into the indoor playground to retrieve your child during your next meal (I know that I am not the only one who has had to do that). FYI: This recipe requires prep 12 hours or more before it can be served. Enjoy!

Ingredients:

2 cups boneless, skinless chicken breast, cubed

1 cup flour

1 and 1/2 cups cracker meal

1/4 teaspoon paprika

2 cups water

2 chicken bouillon cubes

2 and 1/4 teaspoons McCormick Season-All

peanut oil

Directions:

1) Place water in a large bowl and add 1/4 teaspoon of season-all. Dissolve bouillon cubes in water.

2) Place cubed chicken in water, mix well, cover, and refrigerate for 12 to 24 hours.

3) After chicken has soaked, prepare flour mixture. Mix together flour, cracker meal, 2 teaspoons season-all, and paprika.

4) Heat peanut oil for deep frying.

5) Drain chicken. Coat nuggets in cracker mixture and fry until golden brown.

6) Remove chicken from oil and place on paper towel lined plate.

Dear Santa...Me Too!

The Fred's Wish List:

1) Disney Princess Keyboard Vanity

2) Caring Corners Mrs. Goodbee Interactive Dollhouse

3) Leap Frog Leapster 2 Game System

4) Ultimotion Disney Fairies Game

5) Easy Bake Oven

6) Dress-Up/Sleeping Gowns: Disney Princess Gown, Cinderella Gown, Disney Fairies Tinker Bell Gown

StickyBun-Scotti's Wish List:

1) Super Lunar Rescue Team RC Car

2) Deluxe Canyon Road Track & Train Table

3) Leap Frog Leapster 2 Game System

4) LEGO Duplo Bricks & More Basic Bricks

5) One Touch Play Tent

6) Melissa & Doug Wooden Train Cars

Dear Santa...

I have been a very good girl this year. If you are feeling generous, please just drop these off under my tree ; )



MommaDrool’s Christmas List:
1) The Miracle Worker by Philosophy

2) 5-Quart Stockpot

3) Rosetta Stone- Spanish (Latin America)

4) Amazon.com Gift Card (for more Kindle downloads)

5) NARS Everlasting Love Palette

6) TrendyFabrics.com Gift Certificate (for more Amy Butler fabric)

7) Sculpted Jewelry Tree

8) Wall Gallery Frame Set

9) Tea Infuser

10) Books: One-Yard Wonders, Design-It-Yourself Clothes, Sewing In No Time

11) Old Navy Gift Card

12) SpoonerZ Spoon EndZ Family Jewelry

Favorite Recipe: Chai Latte Mix

This is one of my favorite beverages. I can even the remember the very first cup that I ever drank at a coffee cafe in Gainesville, Florida. I prepare this as a sugar free version, but feel free to substitute the real deal. Not only is this a great mix to have around the house, but it would be a great host/hostess gift for all of those holiday gatherings that are right around the corner. Just put the mix in an airtight jar and attach a bow with preparation instructions...done and done. Yields 8 servings. Enjoy!

Ingredients:
1/2 cup Splenda
1/4 cup non-dairy powder coffee creamer
1/4 cup powdered milk
1/4 cup sugar-free CoffeeMate Vanilla non-dairy powder coffee creamer
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon white pepper

Directions:
1) Mix together all of the ingredients in a large bowl. Process the mixture in a food processor until smooth (this will make sure that the spices are evenly distributed). Store in an airtight container.
2) Boil water and steep your favorite bag or loose tea in a mug. Both black and white tea work well. Remove tea bag and stir in 2 to 3 tablespoons of the chai latte mixture. Let mixture sit for 2 minutes before drinking.

Favorite Recipe: Brunswick Stew

I have to say, this is one of my favorite things to eat, and I swear, the cool weather makes it taste even better. For me, there is nothing more comforting than a good stew. I have always loved the Brunswick stew at Country's Barbecue since it isn't quite as sweet as other versions that I have had. I think that I have finally tried enough recipes and done enough tweaking to achieve a recipe that is very similar. I even came up with a recipe that can be prepared in the crockpot...what busy woman doesn't love that? Keep warm and enjoy! Yields 6 servings.

Ingredients:
1- 14.5 ounce can chicken broth
1 cup frozen baby lima beans
1 package Simply Potatoes Diced Potatoes & Onion
6 chicken tenders
2 tablespoons + 2 tablespoons butter, divided
1- 14.5 ounce can stewed tomatoes, chopped with juice
1- 14.5 ounce can creamed corn
1- 14.5 ounce can yellow corn
1 cup ketchup
1/8 cup yellow mustard
1/4 cup white vinegar
1 and 1/2 teaspoons minced garlic
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 teaspoons Liquid Smoke
1 tablespoon Worcestershire sauce
1 tablespoon Texas Pete hot sauce
1 teaspoon lemon juice
1 tablespoon brown sugar

Directions:
1) In a large crockpot, combine 2 tablespoons of butter, chicken broth, lima beans, potatoes, and chicken tenders. Cook on high heat setting for 4 hours.
2) Reduce heat to low setting. Stir stew, breaking up chicken into shredded pieces. Add tomatoes with juice, creamed corn, and yellow corn.
3) In a small bowl, combine 2 tablespoons melted butter with ketchup through brown sugar and whisk together until well mixed.
4) Add sauce mixture to crockpot and cook for 1 hour over low heat setting.

Halloween Weekend: Trick-or-Treat & Afternoon Hike

Manicure Maven

The Boy Dentist took The Fred to get her first manicure today...she was in awe as soon as she saw the wall shelved with hundreds of bottles of pink nail polish. Of course, she picked out the brightest iridescent shade of hot pink she could find. Then, the guy painting her nails asked if she would like flowers painted on them...he should have known that he didn't even have to ask that question...but, of course! Anyway, I told The Boy Dentist to be prepared for a return trip...The Fred likes to be pampered.

Pretty as a Peacock

The Fred started looking for her Halloween costume beginning in August this year. She was determined to peruse every magazine that arrived in our mailbox in search of the perfect frock. Eventually, the Pottery Barn magazine showed up, and she was instantly smitten with the peacock costume. Unfortunately, MommaDrool was not smitten with the price tag...tutu + felt + shirt does not = $70...pulleez! It was one of those "this looks like a job for MommaDrool" moments.

I am going to share the love on this one because it was a no-sew project that could easily be used for several different costumes...bumblebee, ladybug, butterfly, angel, princess, fairy...you get the picture. In the end, I probably saved about $30...$40 if you include the cost of shipping. FYI, I bought all of my materials at Garden Ridge, Michael's, Hancock Fabrics, and a local dancewear store. If you can find the colors that you are looking for, I highly recommend buying your tulle by the roll...it is much easier to work with since you only have to cut for length, not width. I was able to find tulle by the roll in the wedding section at Michael's...just not any that was blue or green. The quantity of materials is what you will need to make a size 6 costume. So here goes...

Materials:
1 Body Wrapper long sleeve and long tight solid color unitard ($20)
regular white elastic, 1/2 to 1-inch width
3 yards grass green tulle (99 cents/yard= about $3) OR 1 roll of 6-inch grass green tulle ($3)
3 yards royal blue tulle (99 cents/yard= about $3) OR 1 roll of 6-inch royal blue tulle ($3)
1- 12x18 inch piece pale blue stiff felt ($1)
1- 12x18 inch piece grass green stiff felt ($1)
1- 12x18 inch piece dark blue stiff felt ($1)
10- green and/or blue eyelets ($2)
3 yard roll sheer 2-inch pale aqua ribbon ($1.50)
3 yard roll sheer 2-inch turquoise ribbon ($1.50)
3 yard roll regular 3/8-inch turquoise ribbon ($1.50)
3 yard roll regular 3/8-inch pale blue ribbon ($1.50)
Fabri-Tac fabric glue (any instant bond clear fabric glue will work) ($2)
1 peacock feather Christmas ornament with clip attached ($2 at Garden Ridge)

Directions:
1) Measure the child around the waist, just below the belly button. Take that measurement and subtract 1 inch. Cut a piece of elastic to that number of inches. This will give you enough length to knot the elastic and a fit that is snug enough to prevent the skirt from slipping down.

2) Take your piece of elastic and knot the ends together so that you form the waistband. Don't worry about what your knot looks like since it will be covered with tulle. Try the elastic on the child to make sure that you have a snug fit.

3) Measure your child from the waist to the desired length for your skirt. Take the number of inches and double that number. This is the length that you will need to cut your strips of tulle.

4) Cut your tulle into strips that are 6 inches wide and the length that you determined in the previous step. If you are using rolls of tulle, you won't have to cut to a 6-inch width, only cut to length from the roll. Continue cutting strips until you have used all of the tulle.

5) From your two rolls of 2-inch sheer ribbon, cut strips that are the same length as your tulle. Continue cutting strips until you have used all of the sheer ribbon.

6) Now, you are ready to begin attaching the strips to our skirt. You will alternate attaching the strips (one green tulle, one sheer pale aqua ribbon, one blue tulle, one sheer turquoise) repeating the sequence until you have used all of the strips. The strips are attached to the elastic using a Lark's Head knot. Below is a picture that shows you how to make the knot. As you attach the strips, be sure not to pull them tight. This will stretch the elastic and make them difficult to rearrange. Once all of the strips have been attached and are equidistant, pull all of them tight. (The other picture below gives a close-up of what the waistband looks like on the completed project.)





7) Once you have finished the skirt, it is time to create your peacock "feathers" from the felt. I created a template in photoshop for my feathers, and cut my felt from the pattern pieces. The larger teardrop was used with the green felt, smaller teardrop with the pale blue felt, and the circle with the dark blue felt. Cut 9 pieces of each shape.



8) After you have cut all of the pieces of the felt, attach the eyelets at the center near the edge of the rounded side of the large green felt teardrops. Now, you can glue the pale blue and dark blue felt pieces on top of the green felt using the fabric glue.

9) Measure the child from the waist to where you would like the feathers to hang. Take this measurement and double that number. Cut 5 strips to this length from one of your 3/8-inch ribbons, and cut 4 strips to this length from your other 3/8-inch ribbon.

10) You will attach this ribbon in the same way that you attached the tulle, but you want one side of the ribbon that hangs down to be about 2 inches lower than the other side. The lower side will be the one that you tie the felt "feathers" onto. Evenly space the ribbon, alternating colors, as you attach it between the tulle. For my skirt, they were evenly spaced if I attached a ribbon every 4 knots. I found it easiest to start at the front center of the skirt. That way you can attach one to the left followed by one to the right and move out from there.

11) Once you have attached all 9 pieces of ribbon, you can attach the felt "feathers." Take the side of the ribbon that hangs down lower than the other and thread that piece of ribbon through the eyelet from the back side. Tie a basic knot and pull the end so that it lays flat against the back side of the felt.



12) For the hairpiece, I did nothing more than attach the feather ornament by the clip to a simple hair tie. Although, the clip could also be attached to a simple aqua elastic head band. Another idea would be to use any left over felt and ribbon to make a peacock headband.



*Since I didn't mention this before, this is the same way that you would create a simple tutu, and it is much easier to find colors like pink and white in rolls of tulle. I made one for The Fred for ballet, but they are so much fun for just dress-up too! Just follow steps 1-4, using a shorter length for the tutu, and attach your tulle using the Lark's Head knot. Just an FYI, with smaller strips of tulle, your tutu will stand out further...thus, making it shorter. Be sure to take this into consideration when cutting the length of your tulle. Enjoy!

He Didn't Put Florist On His Resume...

Things That Make Your Heart Melt...

#1) Conversation with StickyBun-Scotti after I got out of the shower last night...

MommaDrool: "Alright, buddy, are you ready for bed?"
SBS: "Yeah, mom."
(Picking him up to carry him to his room)
SBS: "Momma, you smell like sweethearts."
(Grabbing my face in his hands)
SBS: "I love you, my baby."
MommaDrool: "Oh, boo-boo, I love you too!"

#2) The super sweet picture that The Fred drew on the front of my birthday card...

#3) The Husby taking the time to bake me a sugar-free low carb carrot cake with cream cheese icing for my birthday, so that I wouldn't miss out on eating cake this year...

Birmingham's Best 2009

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Favorite Recipe: Cioppino

I will preface by saying that this is something I probably would have never cooked if it weren't for Publix and their desire to drive me nuts by putting three fish filets in their frozen bags of halibut. Who needs three pieces of fish? Two, I understand. Four, I understand. But, three? The point is...what to do with that third piece of fish? Make cioppino!

Now, you may be wondering what cioppino is...think seafood stew. If you read the history on this stuff, it is a traditional Italian stew that was prepared with tomato, wine, and whatever was left from the catch of the day. All I have to say is, leftover anything never tasted as good as this. You really can use whatever seafood you prefer or have on hand. For economical reasons, most of my ingredients were frozen...which tasted just as good as fresh. Once again, quick and easy. This recipe yields 4 servings. Enjoy!

Ingredients:
1/4 cup olive oil
1/2 teaspoon cayenne pepper
1 teaspoon Old Bay seasoning
1 teaspoon anchovy paste
1 tablespoon capers
3 teaspoons minced garlic
1 bay leaf
1 large onion, diced
1 cup white wine
14 ounces chicken stock
1 can diced tomatoes with garlic and onion
1 teaspoon dried thyme
1 tablespoon dried parsley
1 halibut filet, cut into large chunks
12 large shrimp, peeled and deveined
1 package frozen mussels**
2 cans claw crab meat**
salt
pepper
4 servings linguine pasta, cooked
1/4 cup shredded Parmesan cheese (optional)

(**Publix sells a brand of mussels in the frozen food section called Bantry Bay Mussels in Tomato & Garlic Sauce. This was what I used. Just drop it into the stew frozen and follow the cooking directions below. As for the crab meat, you can find this in the same section as canned tuna fish. The brand that I buy comes in a beige can with blue writing and is claw crab meat not lump crab meat, although you could substitute without changing the taste.)

Directions:
1) In a Dutch oven, heat olive oil, cayenne, Old Bay, anchovy paste, capers, garlic, and bay leaf over medium heat until mixture begins to simmer. Continue simmering for 3 minutes.
2) Add onion to mixture and continue cooking until onion begins to soften. Add white wine and simmer for 3 minutes.
3) Add chicken stock, tomatoes, thyme, and parsley. Bring to a boil then reduce heat to medium-low.
4) Season fish with salt and pepper. Drop fish chunks into pot and simmer for 5 minutes. Do not stir pot after adding fish since it will flake. If you need to stir, shake pot instead of using a spoon (unless you can be very gentle).
5) Add mussels, cover pot, and simmer for 10 minutes. Add shrimp and crab meat to pot and cook until shrimp are opaque.
6) Remove pot from heat. Equally divide linguine among 4 pasta bowls. Ladle cioppino on top of linguine (remember, this should be like a stew, so be sure to get plenty of broth). Garnish with Parmesan cheese.

Happy Birthday, Grammy!

Make a Smilebox greeting

Favorite Recipe: Huevos Rancheros

This is one of those entrees that I have never had the guts to order in a restaurant, but every time Goldilex orders it, my mouth waters. When I thought about all of the components of the dish, I figured out that this could be a simple dinner for those busy nights when I just don't feel like working too hard in the kitchen. After a little bit of tweaking the second time I made this dish, I absolutely fell in love with the final result. This recipe is E-A-S-Y! This recipe yields 2 servings. Enjoy!

Ingredients:

1 can black beans, drained

1 can diced tomatoes with zesty jalapeno, drained

1 can diced green chiles

1 can enchilada sauce

1 teaspoon + 1/2 teaspoon + 1/2 teaspoon Adobo All-Purpose Seasoning, divided

4 eggs

4 tablespoons Pace Mexican Four Cheese Salsa con Queso

2 flour tortillas

2 tablespoons vegetable oil

pico de gallo (optional)

sour cream (optional)

hot sauce (optional)

Directions:

1) Heat black beans in a small saucepan over low heat. Partially mash beans with the back of a fork to give a refried bean consistency. Sprinkle beans with 1/2 teaspoon Adobo seasoning. Continue to heat until cooked through.

2) In a separate small saucepan, combine tomatoes, green chiles, enchilada sauce, and 1 teaspoon Adobo seasoning. Bring to a simmer then reduce heat to keep warm.

3) In a medium skillet, heat vegetable oil over medium-high heat. Fry eggs in vegetable oil, seasoning with remaining 1/2 teaspoon of Adobo until yolk is cooked through.

4) Warm queso in microwave for 30 seconds. Warm tortillas in microwave for 20 seconds.

5) Place one tortilla on each plate. Spread 2 tablespoons of queso on top of each tortilla. Divide black beans and spread on top of queso.

6) Remove eggs from heat and place two eggs on top of black beans on each tortilla. Spoon enchilada sauce on top of eggs. Serve with pico de gallo, hot sauce, and sour cream.

Favorite Recipe: Seared Scallops Over Creamy Succotash

O f course, whenever we start a new season of Top Chef, I am inspired to get creative in the kitchen. We had some really excellent sea scallops a few weeks ago that we purchased at "The Pig," so I have been craving them ever since. These days, I am aiming for recipes that I can only describe as "easy gourmet." I want it to look like I spent hours in the kitchen, but with as little time spent cooking as possible. The total time spent on this meal was about 15 minutes. This creation was absolutely delish! The Husby said it goes in the recipe hall of fame with a spot in his top three. This is a perfect meal for a special occasion or when you want to show everyone a glimpse of your inner Paula Deen. Recipe yields 2 servings. Enjoy!

Ingredients:

14 sea scallops

1 tablespoon + 3 tablespoons olive oil, divided

1 medium onion, diced

1 teaspoon minced garlic

1 can triple succotash, drained

1 bag baby spinach

1/4 cup heavy cream

1 tablespoon butter

1 teaspoon Tony Chachere's seasoning

salt

black pepper

1 lemon, cut into wedges (optional)

Directions:

1) Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add onion and saute 4 minutes or until soft. Add garlic and cook an additional 2 minutes.

2) Add triple succotash and Tony Chachere's seasoning to onion mixture. Simmer over medium-low heat for 6 minutes. Add cream to mixture and return to a simmer over low heat.

3) Once succotash begins to simmer, mix in spinach a few handfuls at a time. Continue to cook, stirring occassionally, until spinach softens.

4) Rinse scallops and pat dry with a paper towel. Lightly salt and pepper scallops on both sides.

5) In a separate skillet, heat 3 tablespoons of olive oil and butter over medium-high heat. As soon as butter begins to brown in olive oil, add scallops to pan. Sear scallops for 2 to 3 minutes on each side until a caramelized brown crust forms. Immediately remove scallops from pan when finished cooking.

6) Put a few spoonfuls of succotash on plate and top with scallops. Squeeze a wedge of fresh lemon juice over top of scallops.

Personality Type

We have been talking a lot about personality types in my mental health clinical, and I was interested to see exactly what my type is since I haven't taken this test in almost 12 years...and of course, I couldn't remember the exact results. I decided to take the Myers-Briggs test this morning and found out that I am an "ISFJ." I found it very interesting that The Husby is an "ISFJ" as well...not sure if that is a good thing or a bad thing to have two of us under the same roof. I will do some more research and post an update on that. Of course, I had to laugh when I read that these are the "If you want it done right, do it yourself" people that aren't very good at delegating...oh, how true that is. You can take an abbreviated version of the test on the Human Metrics site. Here is a description of the "ISFJ" type reprinted from TypeLogic:

ISFJ- Introverted Sensing Feeling Judging

ISFJs are characterized above all by their desire to serve others, their "need to be needed." In extreme cases, this need is so strong that standard give-and-take relationships are deeply unsatisfying to them; however, most ISFJs find more than enough with which to occupy themselves within the framework of a normal life. (Since ISFJs, like all SJs, are very much bound by the prevailing social conventions, their form of "service" is likely to exclude any elements of moral or political controversy; they specialize in the local, the personal, and the practical.)

ISFJs are often unappreciated, at work, home, and play. Ironically, because they prove over and over that they can be relied on for their loyalty and unstinting, high-quality work, those around them often take them for granted--even take advantage of them. Admittedly, the problem is sometimes aggravated by the ISFJs themselves; for instance, they are notoriously bad at delegating ("If you want it done right, do it yourself"). And although they're hurt by being treated like doormats, they are often unwilling to toot their own horns about their accomplishments because they feel that although they deserve more credit than they're getting, it's somehow wrong to want any sort of reward for doing work (which is supposed to be a virtue in itself). (And as low-profile Is, their actions don't call attention to themselves as with charismatic Es.) Because of all of this, ISFJs are often overworked, and as a result may suffer from psychosomatic illnesses.

In the workplace, ISFJs are methodical and accurate workers, often with very good memories and unexpected analytic abilities; they are also good with people in small-group or one-on-one situations because of their patient and genuinely sympathetic approach to dealing with others. ISFJs make pleasant and reliable co-workers and exemplary employees, but tend to be harried and uncomfortable in supervisory roles. They are capable of forming strong loyalties, but these are personal rather than institutional loyalties; if someone they've bonded with in this way leaves the company, the ISFJ will leave with them, if given the option. Traditional careers for an ISFJ include: teaching, social work, most religious work, nursing, medicine (general practice only), clerical and and secretarial work of any kind, and some kinds of administrative careers.

While their work ethic is high on the ISFJ priority list, their families are the centers of their lives. ISFJs are extremely warm and demonstrative within the family circle--and often possessive of their loved ones, as well. When these include Es who want to socialize with the rest of the world, or self-contained ITs, the ISFJ must learn to adjust to these behaviors and not interpret them as rejection. Being SJs, they place a strong emphasis on conventional behavior (although, unlike STJs, they are usually as concerned with being "nice" as with strict propriety); if any of their nearest and dearest depart from the straight-and-narrow, it causes the ISFJ major embarrassment: the closer the relationship and the more public the act, the more intense the embarrassment (a fact which many of their teenage children take gleeful advantage of). Over time, however, ISFJs usually mellow, and learn to regard the culprits as harmless eccentrics :-). Needless to say, ISFJs take infinite trouble over meals, gifts, celebrations, etc., for their loved ones--although strong Js may tend to focus more on what the recipient should want rather than what they do want.

Like most Is, ISFJs have a few, close friends. They are extremely loyal to these, and are ready to provide emotional and practical support at a moment's notice. (However, like most Fs they hate confrontation; if you get into a fight, don't expect them to jump in after you. You can count on them, however, run and get the nearest authority figure.) Unlike with EPs, the older the friendship is, the more an ISFJ will value it. One ISFJ trait that is easily misunderstood by those who haven't known them long is that they are often unable to either hide or articulate any distress they may be feeling. For instance, an ISFJ child may be reproved for "sulking," the actual cause of which is a combination of physical illness plus misguided "good manners." An adult ISFJ may drive a (later ashamed) friend or SO into a fit of temper over the ISFJ's unexplained moodiness, only afterwards to explain about a death in the family they "didn't want to burden anyone with." Those close to ISFJs should learn to watch for the warning signs in these situations and take the initiative themselves to uncover the problem.

Favorite Recipe: Spinach & Feta Rotini

We all know that we can save a lot of money by cooking a meatless entree, but all too often, those meals tend to be less than filling. By incorporating beans into the dish, you may find that they can be just as filling and flavorful without breaking the bank. This is one that the kids might like as well...and it sneaks in a few servings of veggies too. This is a recipe that even the beginner cook will find to be quick and simple...perfect for a weeknight meal. Enjoy!

Yields 4-6 servings.

Spinach & Feta Rotini

Ingredients:

8 ounces rotini pasta

1 bag fresh spinach

1/2 cup red onion, chopped

3 teaspoons minced garlic

1 can Northern beans, drained and rinsed

1 cup crumbled feta cheese

1/4 cup olive oil + 1 tablespoon

3 tablespoons lemon juice

1/2 teaspoon salt

1/2 teaspoon black pepper

Directions:

1) Cook rotini according to package directions.

2) While pasta is cooking, saute garlic and red onion in 1 tablespoon of olive oil over medium heat for 3 minutes or until onion softens. Add spinach to mixture and continue cooking, stirring frequently, until spinach wilts and softens.

3) Add Northern beans to spinach mixture and continue cooking until heated through.

4) In a small bowl, whisk together 1/4 cup olive oil, lemon juice, salt, and pepper.

5) Drain cooked pasta and add to spinach mixture. Add feta cheese and pour olive oil dressing over top. Toss well to combine.

Favorite Recipe: Hog-Tied Sushi Roll

Bacon, cream cheese, smoked salmon, sweet chile sauce, and fried onions...'nuff said. Enjoy!

Hog-Tied Sushi Roll

Ingredients:
nori, one sheet
cooked sushi rice, handful
1 strip of bacon, cooked
1 ounce smoked salmon
1 ounce cream cheese

Sriracha sauce

sweet chile sauce (recipe follows)

1 green onion stalk, minced

1 tablespoon fried onions

Directions:
1) Lay nori sheet on bamboo rolling mat with the rough side facing up.
2) Get your hands wet, and grab a handful of rice. Place the rice in the middle of the nori sheet, and spread it into an even layer on the nori, covering all but the top inch of the sheet.
3) Place your bacon on the bottom edge of the nori sheet and top with cream cheese and smoked salmon. Drizzle with small amount of Sriracha (optional).
4) Roll sushi tightly with the bamboo mat and cut with a sharp knife into 6-8 pieces.
5) Lay the pieces on a plate facing up and drizzle with sweet chile sauce. Top pieces with green onion and fried onion.

6) Serve with sweet chile sauce and soy sauce.

Sweet Chile Sauce

Ingredients:

3 tablespoons granulated sugar

3 tablespoons lime juice

1 tablespoon fish sauce (this stuff stinks...hold your breath : )

2 teaspoons Sriracha

Directions:

Combine all of the ingredients in a large bowl and whisk together until sugar dissolves.

Favorite Recipe: Taste of India

I have been dying to try my hand at some Indian cuisine for quite some time now, but from countless hours of reading recipes, all that I gathered was that it was quite complicated. I finally came to the conclusion that if I couldn't put the time and effort into preparing my favorite Indian entrees, I could at least try to capture the flavors that make them special. Not only are the following recipes extremely simple, they are also quick to prepare, low cost, and very filling. If you like Indian, these recipes are a must. If you aren't sure, give them a try. You might be pleasantly surprised. Enjoy!

Vegetable Curried Couscous

Ingredients:

1 cup uncooked plain couscous

1 and 3/4 cups water

1- 15 ounce can chickpeas, rinsed

1/2 cup red onion, finely chopped

1 and 1/2 cups broccoli florets, steamed

3 tablespoons white wine vinegar

2 and 1/2 tablespoons olive oil + 2 teaspoons olive oil

1 and 1/2 tablespoons sugar

2 and 1/2 teaspoons red curry powder

1 teaspoon ginger

1 and 1/2 teaspoons salt

Directions:

1) Bring water to a boil in a saucepan. When water boils, stir in coucous. Remove from heat and cover with a lid. Let stand for 6 minutes.

2) While couscous is cooking, steam broccoli for 6 minutes.

3) In a large saucepan, saute onion with 2 teaspoons olive oil over medium heat for 3 minutes. Add chickpeas and heat an additional 3 minutes.

4) In a small bowl, whisk together remaining olive oil, vinegar, sugar, curry, ginger, and salt.

5) Add steamed broccoli and couscous to chickpea mixture, remove from heat, and mix well. Pour curry sauce over mixture and toss well to combine.

Cucumber Yogurt Raita Dip with Pita Slices

Ingredients:

2 cups plain, unsweetened yogurt

1 large cucumber, peeled, seeded, and chopped

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon paprika

1/8 teaspoon cayenne pepper

Directions:

1) Puree cucumber in a food processor until smooth. Add remaining ingredients to food processor and pulse to combine.

2) Let stand in refrigerator for 30 minutes before serving.

3) Serve with sliced pita triangles for dipping.

Favorite KIDS' Recipe: Cotton Candy Shirley Temple

We had a lot of fun ordering this for the kids at O'Charley's a few weeks ago, but since it came with a $3.99 price tag, I thought I would give it a go at home. The kids will love this, and it is really easy for a fun summer treat. Let the kids swirl some cotton candy into the glass to change the color and flavor or just eat it off of the straw. Enjoy!

Ingredients:
Sprite, 7Up, or Sierra Mist
Cotton Candy (any color)
Ice cubes
Clear glass
Straw

Directions:
1) Fill a clear glass with ice. Pour in Sprite until it fills about 3/4 of the glass.
2) Put a chunk of cotton candy, slightly bigger than the glass rim, onto the straw.
3) Place the straw into the glass without letting the cotton candy touch the liquid. (Once the cotton candy gets wet, it will dissolve. Just an FYI.)


Thank you to SimplyRed for the picture from her post about the Cotton Candy Shirley Temple!

Favorite Recipe: Hot & Sour Soup

There is a chinese restaurant here in town that I love, and 90% of the reason is because they make some delicious hot and sour soup.  It has all of the things that I like...lots of sour and some good heat.  This recipe that I put together is strikingly similar, just without the shrimp and scallops.  Of course, you could add those too!  For those of you that don't like so much heat, just omit the chili oil in this recipe.  You can put it on the table and let everyone adjust the heat to their liking.  If you want it even milder, leave out the sriracha too...this will put the heat at the kid level.  I highly recommend serving this soup with a recipe for egg rolls that RandomMommy shared with me (see below).  They are killer!  Also, this soup freezes very well for a meal at a later date.  Enjoy!

Ingredients:

8 cups chicken stock

1/2 cup soy sauce

1/4 cup rice vinegar

1/3 cup white vinegar

1/2 teaspoon chili oil

1/2 teaspoon sriracha chili sauce

1 teaspoon ground white pepper

1 cup sliced mushrooms

1/2 cup sliced bamboo shoots

1/2 cup sliced water chestnuts

1 square of firm tofu, drained and sliced into 1/4 inch strips

3 tablespoons cornstarch whisked with 1/4 cup water

1 large egg, lightly beaten

chopped green onions, garnish (optional)

Directions:

1) Mix together first seven ingredients (chicken stock through white pepper) in a large pot and heat to a boil.  

2) Add mushrooms, bamboo, and water chestnuts.  Simmer for 10 minutes.

3) Add tofu and cook an additional 3 minutes.

4) In a separate bowl, whisk together cornstarch and water until smooth.  Add cornstarch mixture to soup and continue to simmer until soup slightly thickens.

5) Turn heat to low setting.  Stir soup in one direction to get a current going, then stop stirring.  Slowly pour in beaten egg in a steady stream.  Egg will cook immediately and feather in the broth.  

6) Soup can be kept warm over low heat until ready to serve.  Garnish with sliced green onions.

Recipe for RandomMommy's Rockin' Egg Rolls

Recipe for Chinese Hot Mustard

Recipe for Sweet and Sour Sauce

Kitty-Cats Beware

Great Summer Fun: Splash Pad

When I say that I love this place, I mean it. I really love this place. You might get a different response when you ask me again in July, and I am battling a 110 degree heat index...but for right now, the weather is perfect for some Splash Pad fun. You just can't beat a place with great kid entertainment for free, so I decided to give this place a try. The combination of a splash park and a playground all in the same place is such a great idea. Covered picnic tables make this the perfect place to spend the morning, followed by a brown bag lunch. The Splash Pad is part of Celebration Park located in Gardendale, Alabama off of the Fieldstown Road exit. You can visit the Gardendale Parks & Recreation website for more details.

Music Review: Mia Carruthers

I will be waiting by my laptop for this album to pop up on iTunes. For any of you that have been watching "Taking the Stage" on MTV, I am sure that you are as smitten with Mia Carruthers as I am. Now, I realize that I may be the only person over the age of 19 that is watching this show, but you know that I was bound to love any show that is 90% music and dance and 10% drama...what's not to love? In my humble opinion, Mia is a phenomenal singer, songwriter, and musician. I will keep you posted on a future release date. Enjoy!

p.s. I apologize for the fact that you have to listen to a commercial first, but what do you expect? This did come from MTV ; )

Mia Carruthers: "Breathe You In"

Tent Time

I don't know about you, but growing up, Auntie "A" and I made a daily business of making what I will collectively refer to as "sheet tents." You know what I'm talking about...draping the sheet off of the back of the couch and securing it with whatever heavy object you can find nearby. Of course, once we had honed our skills, we could easily make a state-of-the-art tent out of nothing more than a bath towel and some phone books. We kept this up for many years, and I will never forget the look on my mom's face every time she enetered the room to find that a "sheet tent" had taken up residence in the living room...a pure mixture of "not again," "I just picked up in here," and feigned excitement. I get that now.

Since The Husby has been working most of the weekend, I felt that now was the time to pass down the time-honored tradition of the sheet tent. I do have to say...I am impressed by their novice skill. Leave it to The Fred to make the resourceful incorporation of the "Chip Clip" to prevent the sheet from slipping...sheer genius. I think that they are well on their way to making a name for themselves in sheet tent construction...The Husby will be proud.

Been Awhile?

I know...I know...it has been a really long time since I have updated my blog, but what can I say? Sometimes, life just gets really busy. If I tried to blog about all that has taken place over the past few months, it would take up more time than I can spare, so we will go with the run down version with a picture slideshow...

It has been an interesting couple of months...just finished my clinical rotation for med-surg at CG today...hard work, but I am walking away with confidence. Next up, a rotation in maternal/newborn, and I could not be more excited. If I can swing a shift that isn't until the wee hours of the morning, it will be the icing on the cake...keep your fingers crossed. (I will be keeping my fingers crossed on location as well ; )

We have celebrated another birthday! The Fred was 4 years old at the end of March...hard to believe that my baby is so big. At three feet and nine inches tall, I keep looking for the "pause" button. Time sure does fly when you're having fun. StickyBun-Scotti is still staying sweet...plenty of love and laughs, and he is rambling up a storm. You might need an interpreter to understand what he says, but hey, what are moms for?

All I can say is...life is good! We are all happy and healthy, and it is wonderful to have such great friends and family. I know...I might be the serial optimist, but I know a good thing when I see it. Hope all is well in the world...peace!

Happy Valentine's Day

Happy Valentine's Day! Alli-Boo sent this to me, and I loved it so much that I just had to share...xoxoxoxo!!!

New Life For Your Britax

In the hunt for the ultimate car seat, we stumbled upon the Britax Marathon a year ago when The Fred needed an upgrade.  Of all of the car seats that we have purchased over the years, this one has been my favorite for many reasons.  When it came time for The Fred and StickyBun-Scotti to once again move to a larger seat, I knew that I would want StickyBun-Scotti to move into a Britax Marathon as well.  Since the Marathon that we currently own had a pink-flower cover, I began the hunt for a new cover that was a little bit more boy-friendly.  

After pouring through hundreds of sites, I came across an eBay store called Sweet Cherubs by Lynn.  These car seat covers seemed to be the most well-made and came at a bargain price in comparison to most of the car seat covers that I had seen.  The selection of prints was also a huge selling point since there was a vide variety of some of the hottest fabrics.  I am always hesitant with my eBay purchases, but with a 100% positive feedback for the seller, I was put at ease.

Even though the covers are custom made, I received my car seat cover very quickly after my purchase, and there was communication from the seller throughout the stages of the transaction.  When the cover arrived yesterday, I was absolutely thrilled!  The pictures on eBay don't even do these car seat covers justice.  As someone who sews, I was extremely impressed by the quality of the craftsmanship as well as the quality of the materials.

I just can't say enough great things about these car seat covers.  StickyBun-Scotti was instantly a fan and spent most of the evening watching his favorite shows while relaxing in his new car seat.  Thank you very much to Sweet Cherubs by Lynn for making my favorite "little monkey" (and this Momma) very happy!

Favorite Recipe: Chicken & Dumplings

This recipe has catapulted to the very top of my comfort foods list, and it is the perfect meal to warm you up on a cold winter day.  I give this recipe extra points for being easy to prepare, child friendly, and easily modified in order to reduce calories.  If counting calories is part of your New Year's resolution, just substitute the Campbell's Healthy Request Cream of Celery and Cream of Chicken for the original.  You can also save time by using a rotisserie chicken from your grocer's deli or just add two large chicken breasts to a crock pot with a 1/2 cup of chicken broth and cook.  Enjoy!

Chicken and Dumplings

Ingredients:

1- 32 ounce container of chicken broth or stock

3 cups of shredded cooked chicken

1 can cream of celery

1 can cream of chicken

1 teaspoon poultry seasoning

1- 10.2 ounce can of refrigerated jumbo buttermilk biscuits

Directions:

1) Stir together chicken broth, shredded cooked chicken, cream of celery, cream of chicken, and poultry seasoning in a Dutch oven over medium-high heat and bring to a boil.  Reduce heat to low and simmer for 15 minutes.

2) Place biscuits on a floured surface and pat to 1/8-inch thickness.  Cut biscuit dough into small 1/2-inch wide strips.

3) Return broth to a low boil over medium-high heat.  Drop strips into broth one at a time to prevent sticking.  Reduce heat and simmer for 10 minutes, stirring occasionally.   

It Takes A Whole Village...

Most of us are familiar with the adage, "It takes a whole village to raise a child."  I am realizing the truth in that proverb now more than ever.  After receiving my clinical assignment at the end of last week, I was extremely discouraged.  The assignment makes me feel guilty for having to be away from my children during time that I am used to spending with them, and it is sometimes difficult to figure out ways to maintain a balance.

Thank goodness for the overwhelming support that I have received from friends and family.  Whether it was a good laugh, some encouraging words, an offer to help with the kids, or a hug, I appreciate it more than you know, and it makes me realize that only with the help of the "village," can we really raise our children to be the best they can possibly be.