Archive for June, 2008

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On again, off again.

The continent that is. Husband leaves in about 12 hours for Scotland. Yep, the country. He has a week of meetings/classes and my tummy lurches at the thought of him being gone for a week of his time home. I have called the people who scheduled this everything but “the people who scheduled this”. It will be an adventure for him for sure and a LONG week for us at home. Personally, I cannot imagine being in a strange country, alone and on my own. But then again, the girls realized the other day that I have never spent the night alone. Nope, never in almost 49 years. I went straight from my parents house to Husband’s and by the time he was working away from home, I had my oldest. Weird huh?

We are still waiting to hear about the elbow thing. I am a bit perturbed about that as well. A little more than “a bit” I suppose. Again, with the name calling. The doctor knows he is going out of the country and he couldn’t take 5 minutes to let us know at least that he doesn’t know anything. Might be looking for a new doctor if he bothers to call Monday. I don’t take kindly to being ignored. My mood is a little cranky as you might can tell. I am trying very hard not to let Husband know just how unhappy I am about his leaving. He is no more happy about going. But to say it has put a damper on my normally good mood (when he is home) is very accurate.

To add to my already sad mood, my kitty, Seamus is AWOL. Here he is on a happier day:

I fear he has met his demise.  He has never gone off for very long and I think this is day four.  He might have finally tangled with something tougher.


Recipe of the Day:Homemade Samoas

As you ask, so shall you receive!

1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk

Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

3 cups shredded sweetened coconut
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)

Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.

Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.

While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.

Let chocolate set completely before storing in an airtight container.

Makes about 3 1/2-4 dozen cookies.

Note: We have no idea how long these will stay good.  They lasted about 36 hours!


Movie Review: Sex and the City

Well, it as all I expected. I thoroughly enjoyed every moment of it except the 20 minutes of down time while the projectionist fixed the broken film! Yes, there was some nudity. I might never be able to eat sushi again. Yes, there was some s-e-x. But there was also love, disappointment, forgiveness and true blue friendships. And some crazy fashion

and some amazing shoes!!!!

AND Husband didnt hate it. In fact I do believe I heard a little sniff occasionally. Very touching at times.

My thoughts on Big and Carrie: She expected too much of him. She knew him, she knew how he rolled, yet she had this fairytale, over the top wedding she got caught up in and didnt listen to the warnings from him. His fears, what he knew he was capable of doing, and what he wasn’t. Her own self absorption caused her pain and suffering, not Big. He loved her, be professed his love, he wanted to marry her but he didnt want a circus. Who could blame him? Of course we got married at my parent’s house by a woman judge and might have spent $200. So the whole extravagant wedding thing escapes me personally.

If you watched the show then you will want to see it. If you didnt…I am not sure you would care much for it. It picks up where the show left off so you might be a bit lost. What you could do is get the dvd’s from Netflix (or do like I did and buy the complete set) and catch up with the story and then see the movie. I dont want to spoil it for you if you are planning to see it. As I fan, I give it 4 out of 4 stars!

Note: Recipe for Samoas later and update on husband’s elbow thing.

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