I Showed up at the Dog Groomer Instead of For My Hair Appointment…

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Since I started working for the family business and am spending more time getting ready to teach a social media class at the UW, I’ve had little to no extra time to write here. I miss it. Working part-time has been an interesting balancing act that has had both good and bad outcomes.

The first month I went back to work, I was pretty much a wreck. I forgot a birthday, didn’t pay the monthly piano lesson bill, and showed up at the dog groomers instead of for my hair appointment—and even now, I’m sure I’m neglecting to remember what else I forgot. If you know, don’t remind me, please. It’s over. :) More

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Great Side Dish! Tomatoes Stuffed with Grilled Corn Salad Recipe

My friend, Julie Wells, sent me this recipe–delicious! Julie roasted the corn straight out of the fridge at 350 degrees for 40 minutes. She then shucked it and cut it off. Julie substituted feta for goat because some of her guests don’t do goat.  I personally like goat cheese better, but I love almost any recipe that includes bacon.  She also used more of the vinegar and oil than the recipe calls for. She warmed the tomatoes stuffed with grilled corn salad in the oven before serving, but it can also be served at room temperature. More

What’s For Dessert? Strawberry Rhubarb Lattice Pie Recipe

This is my new favorite pie! I had never tried rhubarb before I made this pie. I didn’t think I’d like it, but I am in LOVE! I cheat when it comes to the pie crust. I have tried both homemade and store-bought crust, and I honestly can’t tell the difference.  I really like Marie Callender’s pie crust. You can find it in the freezer section. More

Best Macaroni & Cheese Recipe Ever!

My sister-in-law, Deb Murphy, made this side dish for Easter, and I have to tell you, I wasn’t that excited. I’m not usually a Macaroni & Cheese fan. I spooned a little on my plate to be polite, and fell in LOVE with it after the first bite. I went back for seconds, and then snuck back for a little more. So good–you have to try it!

Serves 12

6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
1 stick unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated Pecorino Romano
1 pound elbow noodles ( I prefer penne rigate because they are larger) More

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