Scripture Case Pattern

Saturday, December 18, 2010

Hello, Kitty!

What better way to celebrate being done with school than to design and make a Hello, Kitty pillow for Gavin's friend, Mya.

Happy Birthday, Mya-girl!

Oh, and check out this psycho kid...
Smashing food on his's what all the cool kids are doing.

Thursday, December 16, 2010

Quick! I need some help...again

Naturally, I'm a huge procrastinator.  I have a report to give tomorrow afternoon and I need your thoughts, opinions, input, and poll taking click away!

Thank you! You rock and are hot.

Monday, December 13, 2010

Quarter #2 in pictures

This is what I've been up to for the past 10 weeks...
...5 more days and then Tim and I get to sleep for 3 weeks.

Tuesday, December 7, 2010

The ice cube method part 2

So...I guess I forgot to mention that the ice cube method makes crunchy crust on breads that usually have a crunchy crust.  Sorry for any confusion!  Here's the recipe I used in school and it's delicious (it's the recipe I used for my rolls and bread in the other post).

French/Italian Bread
yields approx 4 loaves or lots and lots of rolls

39 fl oz water
1 oz yeast
3 lb 12 oz bread flour
1.25 oz salt

1. Combine water and yeast in bowl of mixer fitted with dough hook. Add remaining ingredients and mix on low speed until all flour is incorporated.

2. Increase to medium speed and knead dough until smooth and elastic (if you grab a piece of dough and slowly stretch a "window" into it, the dough should be able to stretch and be almost see-thru and without any strands of gluten. This is called the windowpane test. Click on the link for some pictures)

3. Let dough rise until doubled, approx 1-3 hours. Punch down and let rest for a couple of minutes to help relax the gluten, divide, shape and score as desired.  Proof (aka let rise a second time) until doubled.

4. Bake at 400 F, throw a handful (about 10 or so) of ice cubes into the bottom of your stove when you put the dough in. Bake until crust is well developed and golden brown and the bread is baked through.  The bread should temp out at at least 185 F and no more than 210 F. Always temp your bread to know that it has baked all the way through.  Baking should take approx 12 min for rolls and 20 min for small loaves.  When done, let cool on a cooling rack.


you can try THIS method.  It's called "Artisan Bread in 5 Minutes a Day".  You can buy the book at Barnes and Noble or HERE.  I just tried it for the first time today and here is what my bread looked like:  (again I used ice cubes in the bottom of my oven instead of a tray of water)
It came out nice and crunchy on the outside and super soft in the middle.  Super yummy.

Sunday, November 28, 2010

It took me 3 years, but I did it!

Ok, this is by far the longest time it has taken me to finish (and start) a project. I bought the pattern for these Christmas stockings three years ago and have been meaning to make them ever since. I finally just buckled down and did it this year.  I owe part of my motivation to my neighbor, Mandy. Thank you, Mandy!

Thursday, November 11, 2010

Secret #2

A few weeks ago I learned how to get a nice, crispy, golden brown crust on invest in a $40,000 oven that injects steam OR you throw a handful of ice cubes into the bottom of the oven right when you put the dough in.  Pretty cool. Oh, and that dark brown on breads isn't the product burning, it's call the Maillard's the browning/"caramelizing" of proteins.  It only happens at very high temperatures (higher than what sugar caramelizes at - 330 degrees).  It adds extra flavor to the product, so it's a good thing!  Don't be scared of it!

Friday, October 29, 2010

Oh geez, I'm having a hard time finding the time to do anything other than school, homework and being a mom. I'm lucky if I get to eat or sleep. This quarter is kicking my butt (but unfortunately my kinda large butt has not been getting smaller), BUT I love it (the school thing, not the inability to lose some of my excess junk in the trunk).  The IKEA thing was awesome. I'm glad I got to have an opportunity to spend time with those amazing chefs and bounce ideas off of them.  This past Tuesday, in between my 8am-11am class and my 6pm-11pm class, I got to go to Park City and help out the top Chefs in the state with a fine dining event held at the Waldorf-Astoria. It was amazing.  The food was incredible and by the end of the day I was unbelievably exhausted and woke up sick the next day. Fun.  

At the Waldorf event, I was preparing a dish with finger limes. These little, tiny limes (about 1 1/2" long and 1/2" wide) are from Australia.  Their citrus pocket thingys look like caviar and are used as garnish.  A little tiny container of them (the container is about the size of those plastic containers that blackberries and raspberries come in - the small square ones that are only an inch or so deep) costs $50!!! Crazy!  Their taste is a little bit milder than a regular lime and has a little bit of a salty taste to them.  Also, wine ice cream is all the rage right now and we were serving a bunch of that.  It's got a 5% alcohol content and can be quite easy to get a little drunk off of since it's in a dessert form.  I didn't try any of it, but everyone who did was in love with it.

So, my wonderful cousin, Stacy, has shared her Monte Cristo Souffle recipe with me/us. I haven't had the time to make it yet, but I'm pretty sure I'm going to do it within the next week and I'll take some pictures of it, but until then, I will share with you her recipe.

Monte Cristo Souffle

1 loaf white bread
3 oz thinly sliced ham
6 oz thinly sliced Swiss cheese
3 oz turkey breast, thinly sliced
8 eggs
2 C half & half
1 C milk
1 T. sugar
1/2 tsp. salt
dash of cinnamon

Strawberry jam, powdered sugar

Grease a 9 x 13-inch glass pan. Remove crusts from bread and butter each slice. Place a layer of bread in pan, buttered side up, tucking and trimming to fill in gaps. Cover with all the ham and half the cheese. Repeat bread layer. Top with all the turkey and remaining cheese. End with final bread layer. In mixing bowl, combine eggs, half and half, milk and seasonings. Beat well and pour over layers in pan. Refrigerate 3 hours or overnight. Bake at 325 for 1-1.5 hours until puffed and golden brown. Warm the jam and brush over baked soufflĂ© and dust with sugar.

I can't believe that in just a few weeks I'll have a one year old and a 4 year old.  What happened to my babies??  My boys are so awesome.  I can't believe how happy they make me.  It's indescribable.  I'm constantly overcome with love and happiness when I watch them and think about them.  I sure do love these little guys. Sorry for the poor quality of the pictures, they were taken on my phone.

 For some reason, Kade LOVES to fill his mouth full of food and then just chill like that. He'll crawl around and play with food hanging out of his mouth. He's weird.

I totally think Gavin looks like Kade in the picture with the funny glasses on.
Gavin's back pack was lame and boring, so I fixed it up for him.  I made sure to add his favorite things to it: dinosaurs, scary bones, cars, bugs (mostly centipedes), and the color green (his name is in green).

I will try and be better at updating and sharing some of the DELICIOUS food I've been making in school.

Wednesday, October 13, 2010

Something a little exciting!

Two celebrity chefs are coming and are going to do a FREE food demonstration at IKEA this Saturday from 2-4. They needed two people to help out with prep work and the presentation itself and asked the head Chef at my school if he would get them two students.  I was one of the ones Chef Krause chose! YAY!  It's going to be a broadcasted event and one of the directors works for the Food Network or something like that. Sweet!  I'll be there from 10:00-4:30, but the actual event starts at 2.  Come on over and check it out!

Wednesday, October 6, 2010

Odds and ends and a secret...

Yay! Keep the breakfast suggestions coming! I love it!  If you have more than one suggestion, give it to me!  I have to fill up an entire menu for my "future" restaurant.  I haven't figured out the type of restaurant I want to do yet, but hopefully by the time I have to do the lunch menu I've got it figured out.  One of the objectives of my school is to have us prepared to open our own restaurant upon graduation, so many of our classes are about how to design and set-up our own restaurant, and then for the capstone we make a portfolio of all of our restaurant plans.  We have to do everything from designing the layout and figuring out the color palette we want, right down to the menu and pricing and our mission statement...kinda exciting.

So, I learned a little secret to making perfect cookies from one of my teachers, Master Pastry Chef Sam Major.  If you add about 1 T. of corn syrup to your cookie dough recipe, it gives the cookies a soft interior and a slightly crunchy exterior...mmmmmmm.

Want to know one of the best feelings? Making something the chef can't stop complimenting or eating. Yeah, it definitely feels good.

I'm getting into more exciting cooking classes, so hopefully I'll have lots of yummy recipes to share with you.  I'm taking an intro to baking and pastry class and an American Regional Cuisine coarse.  I have these classes from 6-11pm Mon-Wed.  It kinda makes my stomach hurt from eating so late, but it's still lots of fun.  Right now we're focusing on New England cuisine so tonight we're making clam chowder and peach and blueberry cobbler.  I've never liked clam chowder, but maybe this time I will (I doubt it, but I'll still give it a small try)?  Anyways, sorry I've only been talking about food.  Maybe something different in my life will pop up and I can chat about that, or maybe not...

**Stacy, could, do you mind sharing that Monte Cristo recipe? If you're ok with sharing it, you email it to me?**

Tuesday, October 5, 2010

Want to help me make a menu or three?

In one of my classes this quarter, I have to come up with a menu for breakfast, lunch and dinner.  I thought it might be fun to get some ideas and contributions from you guys!  Would you be willing to help me?? First up I have to make a breakfast menu.  What are your favorite things to order/eat for breakfast?  Give me the name of the food and a brief description of it.  You can be as detailed as you want in the description.  Describe it in a way that would make you want to buy it!  In a few weeks, the final draft of my menu will be done and I will share it with you.

Sunday, September 26, 2010

A Family That Eats Together, Stays Together

I am passionate about food, family and borderline-freaky-obsessed-passionate with all three.  I'm so excited to continue my education so that I can put my plans into action.  Some of you know what I want to do after I graduate, but most of you don't.  I'm kind of hesitant to put this out there so that anyone can come across it and take my idea, but I'm hoping that by putting this out there, I might be able to network and find others that are passionate about it too and want to help me make this possible.  Here are my thoughts, plans, and ideas...

Families are falling apart, the divorce rate is outrageous, and the delinquency rate of children is growing higher and higher.  I feel it is our duty to our community, our families and to the world to try our hardest to change these things.  I want to start this change by teaching families (and even just couples) how to eat together.  There are numerous studies that have been done that show a high correlation between family dinner and childhood delinquency and divorce rates.  Parents that have family dinner (or maybe even a family breakfast if dinner isn't really plausible) tend to have children with a lower delinquency rate.  Couples that don't have children but still make it a priority to eat together at least once a day tend to have an easier time staying together.  Having a meal together provides an intimate but yet non-intimidating opportunity to talk and find out what's going on in each other's lives. Children are more likely to open up when they don't feel threatened.  It's a good bonding time for not only parent's and their children but for couples.  Food has a way of bring people together and I want to help families discover that.  Since I only have a bachelors in psychology, I am going to have to team up with a licensed therapist to make this work. I want to do family/couples therapy in the kitchen.  I want to teach families and couples how to eat together, and not just eat together but to create the meal together.  I feel it is important to get your children involved in the cooking and cleaning process too.  It not only teaches them important skills, it allows you, as a parent, more one-on-one time with your child.  My plans are to have lesson/treatment plans set up so that I can have my family in the kitchen setting with me to help other families see the different tasks that different aged children can do.  I want my family involved in this too.  I'm hoping to be able to offer classes to the community through schools and other programs.  I also want to work with At-Risk youth in a kitchen setting.  I want to teach them social skills, cooperation, communication, following directions and all those other necessary social skills through cooking.  

Those are my plans...any thoughts? Ideas? Suggestions?  Anything?? Talk to me!  If you know of anyone that could help me further this idea, please let me know.

The End.

Monday, September 20, 2010

And...Mandi's bags

Her sewing machine is broken, so I sewed them together for her.  She still needs to do the blanket stitch around the edges...but isn't that cat cute?? I love it!

Trick-or-Treat bags

My next door neighbor, Mandi, saw a picture of some Trick-or-Treat bags in Pottery Barn Kids and suggested we make some... so we did.

Pottery Barn Kids...


Tuesday, September 14, 2010

Something yummy

One of the weeks in school we were focusing on eggs and breakfast foods and got to make some French Toast on fresh Brioche! Yummmmmm.  A lady in my group, Julia (who also happens to be Gavin's primary teacher!), made an amazing cinnamon cream syrup to go with the French Toast.  It was so good, I told Julia I would lick it off her body.  She's been divorced for 2 years and is in desperate need of some action, so she almost obliged.  :)  Anyways, here's this delicious syrup...please do your body a favor, make some, drink it, and then maybe go lick it off your husband.

Cinnamon Cream Syrup

1 c sugar
1/2 c corn syrup (you can also use agave!)
1/2 c water
1/2 c cream
1 t vanilla
1 t cinnamon

Combine sugar, corn syrup, water, cinnamon and 2 T cream.  Bring to a boil and cook stirring constantly for 8 minutes.  Lower heat.  Stir in remaining cream and vanilla and stir until incorporated. Indulge. 

Monday, September 13, 2010

Most embarrassing moment...

I have been cursed with the most terrible periods ever...seriously.  Having a period isn't fun to begin with, but mine are at least 50 times worse than any of my friends and it's always been that way from day 1.  Yes, my embarrassing moment is a period story. I'm sure us ladies all have one, and if you don't, then you suck. 

At the very beginning of January in 1998, so half way through the school year of 7th grade, my family moved from South Jordan, UT to Houston, TX (holla!). On the VERY FIRST DAY of school, naturally I was on my period (it was like my second period ever). I go to my first 4 classes, then to lunch and then off to gym class (so my fifth class of the day).  As I'm waiting outside the coaches office to talk to her about getting a uniform, a girl comes up to me and says, "You have a HUGE red spot on your butt." (large emphasis on HUGE) Uh...seriously?  So, I take a look, and sure enough, there's a HUGE red spot, like the size of a large orange.  I flush and say something really stupid like, "No way! I think I sat in some ketchup at lunch!" (yes, I really said that). I go in to the coaches office, pretty much in tears, tell her my predicament, and she kindly offers to wash my pants while I'm in class.  She washes them, but they didn't have any stain treatment, so my red stain then turns to a green stain.  She offered her jacket to me so I could tie it around my waste for the rest of the day and let me return it the next day.  Who knows how long I walked around school with that red spot before gym class.  Oh builds character, right?

I might have another story that happened in the 10th grade that has to do with falling down the school steps leading to the lunch room in between classes while wearing a short dress...people may or may not have seen my least they were cute.

Tuesday, September 7, 2010

Craziness and such...

This has been my life for the past 8 weeks...

I'm nearing the end of the quarter (3 weeks left) and I couldn't be more thrilled.  Safety and Sanitation has been the most boring thing of my life. So lame.  I've loved my actual cooking class, but I'm ready to get away from the basics and do more exciting BAKING! and American Regional Cuisine! YAY!   I can't believe how much harder school is with 2 kids instead of one!  It was a breeze with one kid...two, though? AH!! I've never been so busy and overwhelmed in my life!  I'm slowly figuring out how to balance it all, though, so things are getting better.  Gavin keeps asking me when his teacher is going to start teaching him how to cook (oh, yeah...Gavin started pre-school 3 weeks ago!). 
I've been filling up free time with some crafts.  I made me a snuggie (almost the first love of my life), 2 snuggies for the neighbor kids so Gavin and them could watch movies together in them, a couple of quiet books for gifts, neck pillows for Timmy and me, 40 bags for a biking team, all those baby shower gifts for Ashlee, and right now I'm working on some Halloween bags for the kids (I'm almost done and will share with you the awesomeness).  Hurr's the two quiet books:
My Aunt Leslie had a friend that had a baby and she wanted to give a quiet book as a gift.  The baby's name is Berkley Rose. I love my bedding so much that I used it as inspiration for the cover.

My Aunt Donna saw Berkley's book and loved it so she asked me to make one for her that she can let her future grandchildren play with.  She wants to be called "Mimi Donna" so I used those letters for the book. Aunt Donna had been eyeing the same bedding that I got from Anthropologie, so when she saw Berkley's cover, she knew she had to have on just like it.
Aunt Donna wanted a zipper pocket that was lined so she could put treats in it.  I bought a shower curtain from WalMart for a buck and used that to line it.

Oh, and just check out these cute kids:
I heart them.

I need a nap.

Saturday, August 21, 2010

I've found a cure...

...for constipation AND it's all natural AND it's FUN!  It's true! You'll never guess what it is so I won't make you.  Are you ready for this?'s shopping! Seriously!  Without fail, EVERY time I go shopping (whether it's a quick trip to get milk or a nice long clothes shopping adventure) I always have an urgent need to go right before I get to the checkout line.  I could go 10 days between bowel movements and shopping or even have 2 days in a row of having to run to the grocery store and sure enough, when I'm about to grab my last item my body decides I need to go poop right away.  Don't try to tell me it's probably because I'm up walking and moving more than I usually do because it's not true.  I'm up and running around constantly in my 5 hour cooking classes and never have the need to go to the bathroom.  I think my body is telling me I need to shop more.  All you women out there with irregular bowels...just go shopping.

(hahaha, I said "poop" "constipation" and "bowel movements" on a public blog)

Wednesday, August 18, 2010

A Snuggie for Gavin!

Ever since I made the snuggie for Ashlee, Gavin has been asking for one of his own.  He told me he wanted a blue, green and purple one.  This fabric (as awful as it is), is the only fleece I could find with those three colors on it.  He LOVES it.  I had to figure out sizing for a 4 year old using the original pattern (found HERE).  It seems to be perfect.  He made me carry him everywhere in it so his feet could stay covered.  Here's a crude drawing for the adjustments for a little guy:

If you can't really read it, I will write it out for you:

-You'll need 2 yards of fleece

-first cut off 17.5 inches of fabric from the bottom, THEN cut the fleece so that it's 44" wide (the original 60" is WAY too big).  Cut the strip of 17.5" fleece into 2 20" lengths and then sew a tube for the sleeves.

-The armholes start 9" from the top of the fleece and they are 16" apart

-The armhole oval measures 6 5/8" top to bottom and 4 1/8" across

Other than that, you can follow the directions on the original site.  It's pretty basic and you can probably just wing it.  I didn't finish the edges on either snuggie and it looks totally fine.  I'm really lazy and short on time.  So far, Walmart has the cheapest fleece (plain colored fleece is $4.44/yd) unless you have a 1/2 off coupon for JoAnn's or something.

Monday, August 9, 2010

Some questions answered...

1. Where do I get my fabric?
Material Girl's located in South Jordan, right off of Redwood Road and 10400.  It's by Cafe Rio. It's pretty much the best fabric store EVER!  If you're wanting the soft minky fabric, The Fabric Center on Redwood Road  in West Jordan by Winger's and that cheap theater has the BIGGEST selection of it...they easily have over 100 different kinds. Love it!

2. Do I have a tutorial for the onesies?
Well, I know I've seen tutorials out there, but I can't remember where.  I just winged it.  Here's my process:
-On, in their search engine, I typed in "applique" and I found cute applique patterns/shapes. I printed them off and then Courtney traced inside of them to make them smaller so that they fit the onesies.
-I then traced them onto Wonder Under (or an equivalent of something that's fusible on both sides), ironed it onto the back of the fabric, cut out the shape out of the fabric, took off the paper backing, ironed it onto the onesie and then did a straight stitch along the edge of the shape (make sure to use a ballpoint needle or you'll ruin the onesie).  
-If you are doing a shape that is directional (as in, you want it to face a certain way and it would matter if it was a mirror image like a letter or number), then make sure you trace it onto the Wonder Under backwards.

3. How did I attach the letters on the quilt?
I used the above process BUT since the letters were so difficult to sew around and make the stitching look nice and even (I seriously tried 5 different ways of sewing them on), I finally decided to use clear thread for the first time and it's AMAZING! You totally can't even see it.  I tried using a zig-zag stitch around the letters and I didn't like it so much, so I then did a straight stitch.  If you're not very good at doing applique and your stitches are coming out sloppy like mine, then clear thread is totally the way to one can even see your sloppiness. :)

P.S. School rocks!

Friday, August 6, 2010

12 Days of BABY!!

One of my old roommates is having a baby in October.  She lives in Houston now.  Courtney (another roommate) and I were super bummed that we were too poor to be able to go out to Houston and throw her a baby shower.  We wanted to do something special for her, so we thought of what we call "12 Days of BABY!".  We were going to send her a gift every day for 12 days and have the last gift land on the day that she would be having her baby shower here in Utah.  Well, again, Courtney and I realized we were too poor to be able to pay for all the shipping, soooooo...we decided to just give her 11of her gifts at once and still give her the last one on her shower day.  She just arrived to Utah on Wednesday, so Courtney and I ambushed her that evening.  Here's what we made for her:

***Please excuse the crappy pictures...they were taken on my phone in poor lighting.  Sorry!***

Appliqued Onesies sizes 6-9 months

and 9-12 months

A SNUGGIE! (I'm totally addicted now.  Naturally I had to try it out first, and I did so on a car ride to Nevada, and it was AWESOME!) Tutorial found HERE

Binki Leashes  Tutorial HERE  We got her some binkies to go with them too.

A personlized Quiet Book  Pattern HERE

A rice warming pack that is scented with clove and cinnamon  Tutorial HERE

Burp cloths.  There's terry cloth on the other side of them.  Tutorial HERE

The sweetest neck pillow EVER! I'm in love with this too!  I need to make me one now.  Tutorial HERE

Yummy hospital/late night treats

Some body care stuff for the hospital stay and for baby

Something for the brain and eyes for the hospital and late nights

Some more hospital care stuff

And here is what we're giving her at her shower (tomorrow).  I added some felt circles and stars for the baby to grab/feel/play with.  Tutorial HERE

Friday, July 30, 2010

My prize!

Here is my prize for being married to Tim for 5 years! Yay!
We got it in Mexico on our anniversary cruise we took back in April... haha Don't worry, we got it appraised and inspected here in the USA and everything is gen-u-ine.  It's worth over double what we paid. Everyone, go to Mexico for jewelry!  You'll get a steal!  I'm totally in love with it.  I got the sapphire band last year and decided to wear them together.

Wednesday, July 28, 2010

The 5 Mother Sauces

Here are the 5 mother sauces:

1. Bechamel
2. Veloute
3. Espagnole (brown sauce)
4. Tomato Sauce
5. Hollandaise

Hollandaise is pretty much the only mother sauce that we use by itself.  Tomato sauce can be used plain, but we usually add other ingredients to it.  When other ingredients are add to a mother sauce, it is then called a small sauce. Bechamel, Veloute and Espangnole are pretty bland by themselves.  Hollandaise and Tomato definitely have enough flavor to stand alone.  There you have it!

Tuesday, July 27, 2010

Veggie Tales

Here's some interesting tidbits about some veggies:

It's best to salt your eggplant before cooking it. Eggplants are filled with cells that contain water and are surrounded by tiny air pockets. Heat will squeeze out the air and if the eggplant has not been salted, oil will then seep into the collapsed air pockets and the eggplant becomes soggy. BUT, if you salt the eggplant beforehand, it draws the water out of the cells. The cells then collapse causing the air pockets to collapse also which then in turn makes it so that oil can't seep into the tiny pockets.

Did you know that the hotness of a pepper doesn't come mainly from the seeds? The seeds do carry some heat but the majority of the heat comes from the "ribs" of the pepper (the white internal veins). So you can greatly reduce the heat of a pepper by cutting out the ribs and seeds.

I was asked for the Cream of Carrot Soup I made in class, so I figured I'd share it with everyone! Yay!

Yield 1 gallon

6 oz butter. (preferably unsalted and clarified)
6 oz onion, peeled small dice
1 lb 10oz carrots, peeled small dice
4 oz flour
1 gallon and 3 cups (158 fl oz) Vegetable stock, hot
6 oz Rice
4 egg yolks
4 fl oz Heavy Cream
salt and white pepper to taste

1. Melt butter in stockpot.  Add the onions, and sweat until translucent.  Add the carrots and sweat for 5 minutes.
2. Dust the carrots and onions with flour, and cook for 3 minutes.  Add the hot vegetable stock and bring to a boil.
3. Add the rice, reduce the heat and simmer the soup until the carrots and rice are very tender.
4. Puree the soup with a blender; strain through a chinois and return to the stove
6. In a small bowl, whisk the egg yolk, and then add the cream to the egg.  Temper this mixture into the soup, and heat to 165 F.  Remove immediately from the stove or the soup will break.  Taste and season with salt and pepper as needed.
7. Serve in preheated cup or hold at 141 F.

Nutmeg and clove would be yummy additions.  Sorry that everything is by weight.  That's how we do everything at school.  It makes for more consistent results and a better product.  If you'd like/need the recipe for vegetable stock, let me know.  It takes about an hour to make.

If there are any other recipes or knowledge you'd like me to share, please let me know. Lata!

Monday, July 26, 2010


Are you dyslexic?  No? Yes?? Maybe???  Well, my sister is. Check it out... HERE

Sunday, July 25, 2010


So this is my amazing cooking attire.  Really, there's nothing better.  Let me draw your attention to the 'one-size-fits-all" black and white checkered pants. Quite stunning, right? I love the fact that I get to wear this to EVERY class that deals with cooking, whether it's a lecture class or a lab class.  Sure, in the lecture classes I don't have to wear the hat, apron and neckerchief (yes...I do have to wear one those), but still...I have to wear the checkered pants, coat and the most stylish non-slip shoes.  Why can't they make non-slip shoes more cute? Why do they have to be the most tacky shoes in the store?  I have never felt so less feminine than I do when I wear this uniform, BUT I do get to go to school and talk about food ALL. DAY. LONG. How cool is that?  I'm totally loving it, except for the math class that I have to take.  You see, BYU said I didn't have to take a math class because my ACT scores were high enough, but nooooo, The Art Institute said that the only thing my ACT scores are getting me out of are all the "pre-college" classes.  Lame.  So, here I am, stuck taking college algebra.  Sitting in that class is the only time that I actually feel like I'm in school.  I love how I get to eat, sleep and breath food and cooking.  It's my favorite.  
   The first week of class, we learned everything you could imagine and then some about stocks...white stocks, brown stocks, vegetable stocks.  This past week was focused on soups...mmmmmm.  We made a mean Minestrone and Cream of Carrot soup.  Soooooo, good.  The other 4 soups that I made, I wasn't too fond of.  Next week, we're learning about the 5 Mother Sauces.  Yep, that's what they're called.  All other sauces derive from one of the 5 Mother Sauces.  Who can name me all 5?  Anyone? 

Tuesday, July 20, 2010

Check it out!

I know, I's been like 15 years since I last posted.  Sorry.  Life has been SUPER crazy with starting culinary school and the bajillion other things I've been doing.  I'll post about the school stuff really soon...promise.

I just wanted to inform you all of a new blog my ma just started.  It's a cooking blog, and her food is delish.  It's probably in your best interest to check it out (HERE).

Tuesday, June 29, 2010

Lets discuss...

I want to know what your thoughts are on holidays...mostly gift giving holidays. Do you like to celebrate birthdays, anniversary's, Christmas, valentines, mother's and father's day? Do you like to give gifts to your spouse on those days?  Do you appreciate it if your spouse reciprocates it? Would you be bummed if your spouse felt it unnecessary to do anything for you on your birthday, anniversary or mother's/father's day?  Do you think it's ridiculous to have designated days to celebrate life, each other, being parents, etc or do you feel it's important to celebrate those days?  If you're not much for celebrating, but your spouse is, do you respect the fact that celebrations mean something to them and try to do that for them, or have you let them know that you don't really feel like doing that kind of stuff and therefore aren't really going to do anything special for them on those days? Now add kids into the equation...if you're not really into gift giving, do you feel it's important to teach your kids to give gifts and celebrate others and special occasions?   Let me know ALL your thoughts on this topic.

Monday, June 28, 2010

Just some rocks and dirt

We went on a little trip to Little Wild Horse Canyon and Goblin Valley this past Saturday. We woke up at 4 am, met Mat, Jen, Trisha and her little sister, Brittney, in Provo at 5 am. 12 hours later, we were back at home. The kids were AMAZING! Gavin hiked pretty much the whole thing by himself except for the few minutes he was freaking out about a blister and insisted he be carried. I quickly remedied that with a couple of band aids. Thanks, Trisha, Brittney, and Mat for taking turns carrying the Gavin-monster.

Kade smiled and laughed the whole way. When we had to walk through narrow parts, he LOVED sticking his hands out to the side to feel the rock. Towards the end of the hike and at the end of Goblin Valley he took a couple of little naps.

Pictures of the troop minus Mat...because that's how he likes it. Lame.

The amazingness that is Little Wild Horse Canyon

We ate lunch at Goblin Valley and walked down around the "goblins" for about 15 minutes and then headed on home.

Tuesday, June 22, 2010

Little Guy's Day

Today, Gavin said the following:

"Hey mom!  On Little Guy's Day, can you make me cookies and let me eat them with my breakfast in my bed?"

Apparently, if there's a Father's Day, there MUST be a Little Guy's Day.

Thursday, June 17, 2010

Cute babies

Here's Kade at 7 months and Gavin at 6ish months.  Aren't they so stinkin cute!?

Wednesday, June 16, 2010

Etched Glasses for Father's Day Gift Tutorial

I've been wracking my brain, trying to figure out what to do for mine and Tim's dad.  I decided to combine glass etching and my kids' drawings

Materials needed:
Transfer paper/contact paper
exacto knife
cute kids
sponge brush
I got the glasses from Target (4 for $9) and all other supplies from Hobby Lobby.

Step 1: Have your kid make some drawings on the vinyl.  I chose which scribbles I liked best and then went over them in permanent marker.  I also helped Gavin and Kade write their own names and I wrote some other stuff that I wanted on the glass ('Papa' 'Bub' '2010'). If you have a vinyl cutter, you could use it to write what ever you wanted to.  It would definitely make for cleaner lines than by doing it all by hand. :)
Step 2: With an exacto knife, cut around the permanent marker lines.
Step 3: Place the transfer paper on top.  Remove the backing from the vinyl.
Step 4: Place the vinyl and transfer paper on the glass, remove the transfer paper and make sure to press out any air bubbles in the vinyl that are close to the openings.
Step 5: Apply the etching cream according to directions. I let mine sit for about 10 minutes.
Step 6: Rinse, clean, and enjoy!  I can't figure out how to take pictures of the glasses and not get a major reflection and glare.  Sorry.  You might be able to tell how they turned out in the following pictures.

For Kade's, I wrapped the vinyl around the glass (before I had taken off the backing), put his hands around the glass, traced them and then cut it out so it looks like he's holding the glass.

I've been wanting to etch my last name onto my pyrex dishes and was finally able to do that too! YAY!!