9

Right now...

You love, Love, LOVE sweets.

You consider yourself an indoor person.

You think boys are the coolest and girls stink.

When you are grown up you plan on having a computer wife.  She will have a green line that moves across the screen when she talks and arms so that she can give you hugs.  

Little yellow minions like on despicable me will be your children.

You have an independent spirit...you want to walk home from school by yourself, stay home by yourself and pretty much do anything and everything by yourself.

You are very scared of bees.

You think that you're 25.

Diary of a Wimpy Kid and Super Diaper Baby are your favorite books.

You have your 16th Birthday all planned out.

You say the funniest things.

You love watching t.v.

You love to cuddle.

You can be pretty shy, but you can also be the class clown.

You are sensitive.

You love to draw.

Ian we love you so much.  You bring so much joy to our family.  Happy Birthday!!

Lots of Love~

Mom, Dad, and Katie

Iced Chai

My Mom makes amazing chai.  I wanted a recipe for an iced version, and this is what the two of us came up with.

Iced Chai

8 cups of water

12 tsps. black loose tea

1/2 cup honey

1 stick of cinnamon

1/2 inch fresh ginger peeled and rough chopped
4 whole cardamon pods

First put the ginger in a saucepan and mash it up slightly with the back of a wooden spoon. Put the remaining ingredients except the tea in a saucepan and bring to a boil.  Turn the heat down and add the tea, simmer for 3 minutes.  Remove from the heat and strain into a heat proof pitcher.  Chill until cool.  When ready to serve put equal parts milk and chai in a cup. If you like add ice as well.  If you are planning on sipping over a longer period of time you may want to omit the ice as it dilutes the drink.  You can keep this in the refrigerator for up to a week.

Source: Young Adventures

xoxo

Rachel

Lark Rise to Candleford

So Katie and I have become a little obsessed with this series, o.k. maybe a lot!

It is so good and we can't seem to get the discs fast enough through netflix.

Here is a little summary of what the show is about.  If you're interested take a peek.

The series is set in the small Oxfordshire hamlet of Lark Rise and the wealthier neighbouring market town of Candleford towards the end of the 19th century. The series chronicles the daily lives of farm workers, craftsmen, and gentry, observing the characters in loving, boisterous, and competing communities of families, rivals, friends, and neighbours.

The narrative is seen through the eyes of a teenage girl, Laura Timmins (Olivia Hallinan), as she leaves Lark Rise to start a new life under the wing of her cousin, the independent and effervescent Dorcas Lane (Julia Sawalha), who is Post Mistress at the local Post Office in Candleford. Through these two characters, viewers experience the force of friendship as Laura and Dorcas see each other through the best and worst of times. ~Wikipedia

Enjoy your day!

xoxo

Rachel

Butterscotch Tart

I first heard about butterscotch pie when I met Brian's family for the first time.  His Dad had picked us up from college and we were going to spend the weekend with his family.

We were almost there and they had some sort of radio thing in their car where they could communicate with whoever was at home.  These were the days before cell phones.

I'm not sure who called who, but the conversation turned to food.  Brian's Mom was on the other line and asked him "guess what I made you for dessert?"  He said "butterscotch pie."  Well, it was actually apple but the meal was delicious.

So apparently this pie was his favorite and I had it couple of times with his family.  I thought it was pretty good.

I'm actually somewhat surprised that Brian loves this pie, because it is really pretty sweet.

So for Father's day I wanted to make Brian this pie, but I needed the kids to like it too.  I decided I would make it with a graham cracker crust in a tart pan.

Honestly, I wasn't crazy about this.  The kids loved it and Brian thought it was pretty good. Even though he didn't say it, he missed the pie crust.  I think next time I would try a chocolate crumb crust, but the kids can't understand why I would do this, because in their minds it was perfect.

Butterscotch Tart

• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 1-1/2 cup packed brown sugar
• 2 cups milk
• 1/4 teaspoon salt
• 3 eggs yolks, beaten
• 1 teaspoon vanilla extract
• 1 pastry shell (9 inches), baked
• 
  MERINGUE:
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1/2 cup sugar
• 
  
• 1 graham cracker crust

• 
  
• • In a saucepan, melt the butter. Remove from the heat; add flour and stir until smooth. Stir in brown sugar. Return to heat; stir in milk and salt until blended. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir about 1 cup hot filling into the egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into graham cracker crust.

• For meringue, beat egg whites and cream of tartar in a small bowl on medium speed until soft peaks form. Gradually beat in sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
• Bake at 350° for 12-15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers

Source: Taste of Home

Have a great week!

xoxo

Rachel

His last day of vacay

It's Mr. Young's last day of vacation today. So I'm posting this red rose for him.  Red roses are his favorite, did you know?

He works so hard.  The next two months are going to be rough. Part of the project he is working on is ready to launch. Lots of pressure, stress, and deadlines can make a man a little bit cranky.  I'm praying for extra patience.  If you remember please pray too, I'm gonna need it!

Today he is golfing with Mr.Buckman.  It's a beautiful day here.  I hope they really enjoy the sun.

We're celebrating our anniversary this weekend, 18 years.  We were babies when we got married. Right out of college.  Part of being a good husband is telling your wife when she has lipstick on her teeth, don't you think?

I'm hoping to post recipes next week.  Life gets busy in the summer.  It's a more relaxed busy, but I haven't spent much time on the computer.  I'll do my best.

Have a wonderful weekend everyone.  I hope it's filled with lots of fun!

xoxo

Rachel

Cousins

These four are pretty lucky to have each other so close by.  We plan on spending lots of time together this summer.

This afternoon Mr.Poppers Penguins and the Rusty Taco.

Tomorrow is Friday...yes!!

Have great day.

xoxo

Rach

Watermelon Mojitos

It's cool and rainy here, but I know for many of you it is hot and dry.

One of our local grocery stores has had whole watermelons on sale for the past few weeks.  Brian loves watermelon so we have had A LOT of the juicy stuff here.

In an effort to use some of it up.  I remembered this recipe from the Barefoot Contessa, and decided to make it last week for date night.

This is the perfect drink for a hot summer night.  Cool, fruity, and refreshing.  Mix up a batch, and enjoy.

Watermelon Mojitos

We like our drinks really cold.  I keep my simple syrup in the fridge and rum in the freezer before I make start the recipe.  This makes about 3 drinks.

15 fresh mint leaves

• Watermelon, seeded, rind removed and cut into chunks (enough to make one cup of puree)
• 6 ounces light rum
• 1/2 cup simple syrup
• 3 tablespoons freshly squeezed lime juice 
• ice
• Sprigs of mint (optional)

Place the mint leaves in a pitcher and crush with a wooden spoon.  Put the fruit into a food processor or blender and puree. Pour the watermelon, rum, simple syrup, and lime juice into the pitcher and stir to combine.  

Place ice cubes in 2 glasses and pour the mojito mixture into the glasses. Garnish with sprigs of fresh mint. Serve ice cold.

Source: Barefoot Contessa

xoxo

Rachel

Tuna Nicoise Platter

I hope that everyone's week has started off well.  Mr. Young is home this week, and I'm trying to spend as much time with him as possible.

The majority of our family like this salad and I try to make it a few times a year.  I think it is especially nice in the summer. When produce is at it's best.

The other great thing about this platter is that my family can take less or more of what they love to their individual plate.

I hope you enjoy it as much as we do.

Tuna Nicoise Platter

I used canned tuna here for an economical option.  But fresh tuna steaks on the grill or shrimp would be excellent!

2 cans of tuna (the smaller size)

2 medium size tomatoes cut in wedges

2 hard boiled eggs cut in half

1 cup Kalamata olives

1/2 pound green beans

Green leaf lettuce

French potato salad (recipe below)

1/4 cup extra virgin olive oil

1 tablespoon dijon mustard

1 tablespoon or a bit more of sparkling wine (if you don't have any feel free to use lemon juice or a mild vinegar

salt and pepper

Arrange the tuna, tomatoes, eggs, olives, green beans, lettuce, and potato salad on a large platter.

Combine the dijon, wine, and salt and pepper.  Slowly whisk in the dijon until in emulsifies. Drizzle a little over the vegetables and fish

serve the rest in a small pitcher on the side.

French potato salad

• 1 pound small red boiling potatoes
• 4 tablespoons dry white wine
• 1/2 teaspoon Dijon mustard
• • kosher salt
• freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 1/4 cup minced scallions (white and green parts)
• 2 tablespoons minced fresh dill
• 2 tablespoons julienned fresh basil leaves

Drop the red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander.  As soon as you can handle them, cut in half (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with  2 tbs. wine.  Allow the liquid to soak into the warm potatoes before proceeding.

Combine the remaining  wine, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

Source: Adapted from Barefoot Contessa 

xoxo

Rachel

Happy days

The first two days of summer break have been a dream.

The children and I have been really enjoying these days.  Keeping busy is key in our home, but we also like to have a lot of "relaxing" time.

This is what we have been doing:

Library with the cousins

A visit with the dentist

Target run

We made someone some special sauce

A gorgeous walk around the neighborhood that ended quickly with someone falling and getting a little scraped up

A quiet afternoon filled with reading

T.V. time

Next week starts swimming lessons and Mama's summer academy.

We have a couple of parties that we are attending this weekend. Of course "Father's day weekend" started here as well.

I have quite a few recipes that I have to post, so hopefully I will get to that next weekend.  What are your plans for the weekend?  How do you like to celebrate Father's day?

Here's what I read this morning.

Let all who run to you
   for protection
   always sing joyful songs.
   Provide shelter for those
   who truly love you
   and let them rejoice.
    Our LORD, you bless those
   who live right,
   and you shield them
   with your kindness.
Psalm 5:11-12 Contemporary Version


xoxo
Rachel