Sunday, July 28, 2013

Sweet Tea Brined Chicken

By: Laura

   The title of this post sounds like it should be coming from the south, doesn't it?  Well, that's where it originated, but I brought right here to the Midwest to give it a try and let me tell you, those Southern BBQ folks know what they're doing.
   A couple of weeks ago, I was at the library browsing and they had some grilling cookbooks on a display.  I walked past a couple of times and then realized that I really wanted to give one a try called, All Fired Up: Smokin' hot BBQ secrets from the South's best pitmasters.  I was intrigued and from what I saw in the few pages I perused, hungry.  I tried a number of recipes from this cookbook and plan to check it out again (or maybe purchase it), to get my fill of BBQ before the summer is up.
   I chose to feature this recipe first because it was something new for me: brining.  I have never attempted brining, mostly because I haven't had the time, but summer allows for a little more of that.  To brine is basically to marinate in salt and water, as well as other things (you'll see).  I loved the idea of sweet tea in the brine and so did my hubby, who loves his sweet tea (he's lived in the South a bit, so he knows what's what!).  And that was that, I started up the brining process.


I began by preparing some sweet tea, which meant I brought 4 cups of water to a boil and added two family sized tea bags.  The bags had to steep for 10 minutes and then the good stuff was added:sugar!  Not only did I add the sugar...

There was some more goodies; including a small sweet onion, lemon, garlic, rosemary, and of course, a whole lotta salt!  Doesn't it look splendid?  The aromas made the whole house smell delicious!

After 45 minutes, when the mixture was cooled, 2 cups of ice cubes were added to make sure things were real cold.

Finally, I grabbed my chicken pieces (I had thighs and drumsticks on hand) and put them in my plastic baggie.  I had the baggie standing up and was adding the brine when I took my hands off the baggie for a moment and it slumped over!  Ahhh, this was a huge mistake.  At least 1/4 of my brine mixture ended up all over my counter (as evidenced in the picture above).  It was a stupid move on my part, so this is your warning: keep your hands on the baggie at all times.
(It's called the test nest, we ain't perfect, y'all)

After 24 hours of refrigeration, the chicken was ready to hit the grill!


Now, I got these babes on the grill, but the heat was indirect (meaning only one side of the grill was lit, while the chicken was on the unlit side).  They were on there for about 20 minutes, then I flipped them and they went for 45 minutes more.  Finally, the chicken went over the the lit side of the grill, skin side down, to get crispy for two to three minutes.  (or 5-10 if your child needs to be pushed on the swing, then your skin will get very crispy, dare I say, burnt)

Now, other than my two mishaps of losing a lot of the brine mixture and nearly burning all of my chicken, I did come out with a few killer drums and thighs.  The flavor was dynamite and it was really worth my time and effort.

I should also mention that the potatoes and beans are fresh from the garden.  Now that makes a lady proud.  Come on over y'all.  


Here is the link for Sweet Tea Brined Chicken!

Wednesday, July 24, 2013

Urban Picnicking - Quick Fried Chicken

by Erin

I've never made fried chicken.  It always felt a little intimidating to me.  However, I decided to take on the challenge when I read that one of my most beloved bands, The Handsome Family, was playing at Millennium Park during Monday night's Downtown Sound.  I often do the traditional cheese, baguette, fruit, and Underground Meats for picnic style concerts, but I decided to go the traditional southern style and give fried chicken a whirl.

I used Lucinda Scala Quinn's recipe for Quick Fried Chicken from her cookbook Mad Hungry Feeding Men and Boys, a new favorite of mine.  Lucinda says you can have this on the table in 45 minutes and I would agree.  Minus soaking the chicken (not necessary) and my fumbling around with cutting apart a chicken, that is.

Timing was of the essence with this picnic item, so I'm going to write this blog post as a timeline.   I wanted the chicken to be warmish by the time I got to Jay Pritzker Pavilion in Millennium Park, so I planned my schedule backwards from there.*  I didn't write it down, but this was my timetable floating around in my head.

1:30 - Soak the chicken in a mixture of buttermilk and hot sauce.  Lucinda says you can do this for as little as 10 minutes or for as long 24 hours.  Mine ended up being about 2 hours.

buttermilk and hot sauce
3:30 - Heat up oil.  Since it was pushing 90 degrees yesterday, and I don't have AC, I opted to dirty two pans, so I didn't have to do two sets of chicken frying.  I reused some peanut oil I had previously used on french fries. Score.

3:35 - Coat chicken with flour and seasoning mixture in a brown paper bag.

coated chicken
3:45 (or when the oil is ready) - Fry chicken.  Let the chicken fry untouched for about 12-15 minutes.

sizzlin'
4:00 - flip chicken.
  • In the meantime, you can start packing your picnic bag/basket.  Mine just happens to be a bike pannier.
sheet, bug spray, grapes, radishes, boxed wine,
reading material (while waiting for others to arrive),
scarf (wildly unnecessary)
4:15 - Take chicken out of the oil and let the oil drip off on a rack onto a brown paper bag to soak up the mess.

Resting chicken

4:30 - Pack up chicken.  I put the chick in a doubled brown paper bag.  Lightly salt in the chicken.

4:35 - Ride my bike downtown to Millennium Park.

5:30 - Arrive at MP (it was windy).  Stake out a spot.  Admire the scenery.  Try not to eat the chicken until Max, Danielle, Jason, or Hunter arrive (difficult).

Jay Pritzker Pavilion
6:15 - Max arrives! Chicken time!

Erin eating a chicken wing
I'm not sure I look like I'm enjoying the chicken, but I am.  Totally.  It was do flavorful and, uh, the crispy skin.  Fabulous.  Whether you are picnicking or just in the mood for some fried chicken, this recipe by Ms. Quinn is a winner!

*Obviously the chicken wasn't piping hot, but it was warm, and as I pigged out on more pieces throughout the night I enjoyed it as much cold as I did warm.  

Sunday, July 21, 2013

Pantry Reorganization

by Erin

It makes me sad when I have to start off a post with an apology, but I must.  I am posting today about the reorganization of my pantry, and I apologize because I forgot to take the 'before' picture!  What a knucklehead!  Though the transformation may not be as evident to you all because there is not actual photographic evidence, I think you will still sense the dramatic transformation.

My mom was in town this weekend and pantry reorganization is the project we decided to tackle.  She's a gifted organizer and tremendously motivated, so I knew that she would give me the advice as well as the get-up-and-go I needed to accomplish this large task.

Our first step was to remove everything from the pantry.  The amount of stuff, some junk and some not,  piled in there littered three rooms. 

the contents of the pantry
more contents - I find this one particularly frightening
even into the dining room (I always keep roses in my pantry. Ha!)
After we got everything out of there and purged all the expired items, we gave the walls and shelves a good scrub down.  Here we have it looking clean and bright.

an empty pantry
We removed some dusty white plastic mini-blinds and replaced them with this bamboo roman shade.  I had this around the house, in anticipation for just the right place and voila!

bamboo roman shade
Once the shade was up, Mom and I took a good look at what everything Max and I had accumulated in there.  Most of the items were pantry appropriate, but some obviously just got put in there to put someplace.  For instance, we had a growing area of small household repair items like screws, nails, a drill and bits, and duck tape.  Yes, we absolutely want these items handy, but the pantry was just not the best place for them.  I found a spot in another closet for those items.  After those items were removed, Mom and I made a plan.  Here were our priorities:
  1. put bigger lesser used items up or in back
  2. group food items together (cans together, pastas together, cookbooks together)
  3. organize dishes in a manner that made them easy to pull out and put back
We started with the big items because it seemed the easiest.  All electronics and larger bowls went to the back two shelves.  Notice my new step stool! Compliments of my mama who knows what it's like to have a daughter who is vertically challenged. 

Lesser used items to the back


I found these boxes on a sale an the dorm section of The Container Store.  You can write on those orange tab things.  For whatever reason, I am apprehensive about it.  I am thinking I might go back for one more for my cookie specialty items (cookie cutters, spritz cookie maker).

from left to right: plastic silverware | paper napkins, votives | tea lights, cake pedestal (partial)
So once we got the big items up we jumped ahead to point number three.  Organize dishes.  Before this makeover, I was asking for a major dish disaster.  Bowls were stacked on bowls topped off with a precariously placed tray.  I can't believe nothing broke in there.  I had already had these lifty things that I found at a thrift store, but we put them to better use.

dishes organized!
The hanging of the cupcake tins was a great idea because they don't fit anywhere.  I think hanging them is a great use of space and I love their texture, so why not feature it?!

Our final and biggest task was grouping everything together.  This was the hardest part because, of course, some things just don't fit.  Which of these things is not like the other?  Here is how we went about it. I will show you some of the bigger successes. 

What I knew for certain is that I wanted my cookbooks at eye level (second shelve for this short girl) and right next to the door so I could quickly grab one.

I love cookbooks.   Aren't they pretty? 
 Next we put nuts and grains in these pretty storage jars that we received as a wedding gift.  My mom was adamant about only putting items in the approriate sized jars.  Meaning if I had a bag of almonds, I should be able to fit that entire bag of almonds in the jar, not just a half of bag.  I dig your style, Ma!

grains, nuts and whatnots
Next I outfitted the pet shoebox.  In this box, we have treats for the cats and dog (needs to be formally introduced on tTN) as well as flea, tick, and heartworm medication.  This crap was kind of all piled up on each other in resealable bags before.  To the right you can see the top of a pink Tupperware.  The dog's bigger dog biscuits go in there.  I like this much better.

pet shoebox
I purchased these little dividers for $1.99 each at The Container Store.  We like tea around here, especially in the winter, so tea need it's 'place.'  According to Max, so do his Cliff shots.  In fact, he's concerned this isn't enough room.  Hmmm.   

teas and Cliff shots
I also got to hang my pretty fruit basket, a gift from Leslie.  We will keep potatoes in the bottom, onions (none available at time of picture) and garlic in the second and something else in the top (what? leftover space?).
 
hanging veggie basket
Ok, so those are some highlights.  Here is the zoomed out finished pantry photo.  Those baskets hanging from the the top shelve are so great.  We have one that contains foil, parchment paper and all that stuff, one for pastas, and one for other sundries. 

pantry completed


Isn't it lovely?  What I love most is that I still have shelve space.  We didn't pack it choked full of stuff, we left space because we knew more 'stuff' would come. 

You'll notice that we have our recycling in that blue bin and next to that is our 'hamper' for napkins, dishtowels and dish rags.  Maybe someday I'll find a prettier container for those items, but that is by no means a necessity to me.

In the future I'd like to get some pretty hooks for the east wall for aprons, our plastic bag holder, trays (I'm not loving that one on the floor), and grocery sacks.  That is for another time and another post though.

Mom and Dad left on Wednesday morning and this little note was tucked inside the pantry.


No wonder I love notes so much.  Thanks for your help, Mom, and the same goes to you. ;)

Thursday, July 18, 2013

Battle for the Blue Ribbon: Who's the winner?

By: Laura

   I know, the suspense is killing you, isn't it?  Well, the results are in and the news is this, neither Mom nor I won the blue ribbon at the county fair!  It was, unfortunately someone who placed their chocolate chips on top of the cookie right before baking and that just ain't right, but who knows what the judge was looking for...obviously not the perfect cookie.

Anyway, I would like to mention that I did manage to squeeze into the runnings with a white ribbon (3rd place), while Mom was left with nothing (this is sad, really, her cookies looked and tasted fantastic.  I was worried, really!).  Therefore, by default, I won our challenge as well as a prize of $5.  Whoop! Whoop!  I'll take it and I'll take my "win."  Mom, the challenge is on for next year, and brownies are the next on the list, so start searching for the perfect recipe!

Here are some shots at the fair:

Here I am with my white ribbon winning cookie (I know it's hard to see, but it's there!)

Mom and I with our delectable cookies.  Way to go, Mom!  You are the best when it comes to baking, thanks for teaching me all I know!

Here is Mom's Chocolate Chip Cookie Recipe if you'd like to give it a whirl!


Omaha World Herald Winning Chocolate Chip Cookies

2 3/4 cups flour
1 t.  baking soda
1/2 t. salt
1/2 cup butter (room temperature)
1/2 cup shortening
1 cup packed brown sugar
3/4 cup white sugar
2 large eggs
2 t. vanilla
2 cups chocolate chips

Cream butter and shortening together.  Add sugars, eggs, vanilla.   Slowly add flour mixture (your mixer's lowest setting).  Do not overbeat.  Add chocolate chips.  Make cookies into little balls and chill for at least an hour.  Bake at 375 degrees for 8 to 9 minutes.  Baking times vary with oven types.  


Tuesday, July 16, 2013

Battle for the Blue Ribbon!

LET THE BATTLE BEGIN!
By: Laura

   You may remember from many posts ago, that I entered a carrot cake into the County Fair and won the blue ribbon.  This year, I'm going to be entering a few things, including carrot cake, but none of those things matter as much as the classic chocolate chip cookie.

    Mom and I decided to battle it out to see who had the best recipe for the All American snack, and let me tell you; it's been intense.  Mom's doing a bit of trash talking, and I can't say I haven't been returning the favor, but it all boils down to the judges' pick at the fair.  May the best baker win!

First, let's check out the recipes:

We'll begin with my cookies (because first is best):


Look at that creamy richness.  I've got the butter, eggs and sugar going here.  One of the major differences between Mom and I's recipes: BUTTER!  I'm all in on the butter, mom goes half and half with some shortening (lame).

Here is the finished dough.  Lovely, I know. 


My cookies, ready for the oven...

The main event!  I was a bit worried that mine were spreading out too much, so I refrigerated them for an hour or so.    I had much better results after that.  Here is the recipe I used from the excellent blog, My Baking Addiction.

So, these cookies looked and tasted amazin', but you know that my Mom ain't no fool in the kitchen, she can bake like nobody's business, so here is my competition:




Mom has some ingredients above (she even had to take better pictures than me, ugh!)

Adding some dry ingredients...looking good in the old apron!

That dough looks good...too good!
Mom rolling out her cookies.  Look at that technique!

Now, this is just ridiculous; rolling them out by hand may make them too perfect.  Too much, really, too much Jacque.  
Okay, now I admit when I saw these beauts come out of the oven, I was getting a little nervous and that's when mom said, "you still might win, Laura." (imagine a lot of sarcasm here)


So, now we can't wait to see what the judge has to say, maybe one of us will get first, second, or perhaps not even place, but it's been fun, no matter what.  Stay tuned for the results and for Mom's recipe!  


Ella was our little helper!

Thursday, July 11, 2013

Big Sky Country

by Erin

School ended June 25, so Max and I promptly got out of town for our summer vacation.  We headed west to Missoula, Montana where our nearest and dearest friends Jen and Buck moved this fall.  We spent six relaxing days sight-seeing, hiking, ladder-golfing, biking, eating, and simply enjoying.

Max nor I had been to Missoula before and we loved the long days that summer in Montana provided us.  The sun didn't even start to go down until 9:30pm (I don't know when it came up.  Hello, we were sleeping; it was vacation!).  Montanans seemed to fill their full days plenty full of tubing down the Clark Fork River, being nice to people, and eating ice cream at the Big Dipper.  Here's me with my feet in the river.

Pool Tour

Jen and Buck organized a couple of day trips; the first of two was to a forest fire look out tower at Gerd Point (yes, Jill, gerd).

We drove a crazy 14.4 mile windy side of the mountain road and hiked about .5 miles to arrive at our lookout tower, formerly used to spot potential forest fires.  I could write a bunch about our lookout tower, but I think our pictures can better do the talking.
half mile hike to the lookout tower


Buck at the lookout tower.  He's probably going to go look for a grouse.  
Max: looking for fires


Jen and Max scoop out scene.  The beautiful white flowers called Bear grass - they were everywhere. 

View from the lookout tower - who are those hot babes?!

After our evening on top of Gerd point we headed back to Missoula for some chilling and grilled pizzas.  The next day, July 4, we took off for Glacier National Park!  I can't think of a better way to celebrate America's birth than a visit to a national park - one of our government's true successes.  

We drove on the Road to the Sun to Logan Pass and hiked the Hidden Lake Trail.  The trail was about 3/4 snow covered.  So on this 90+ degree day, we scaled the snowy hills in t-shirts and tank tops.

Max hikes in the rare portions of the trail that were not snow covered.
The namesake of the trail: Hidden Lake.  Breath-taking.  Slowly diminishing glaciers are behind on the mountains.
 
Wildlife was fairly abundant in Glacier.  The mama mountain goats and their kids were seemingly unafraid.  
#mountaingoating
We also saw these marmots who are said to spend their summers eating and sunbathing.  This is the life I want to start leading.
Erin and the marmot
That evening we watched a rousing fireworks show on Whitehead Lake in Whitefish, Montana.  Residents were out on the lake on their boats to get a good view of the fireworks.   

4th of July - Whitehead Lake

Of course the boats started distancing themselves from the barge with the fireworks when it started on fire!  The fire department was kind enough to let the fireworks finish before they put out the fire.  


4th of July - Whitehead Lake fireworks fire



All of this vacation beauty was surrounded by the true beauty of seeing our dear friends Jennifer and Buck.  Time apart and distance doesn't seem to hinder our conversation or friendship and when we are together it's like we'd never been apart.   Here they are surrounded by the beauty that is their new home.  

Buck and Jennifer
We miss you both so much. Thank you for a beautiful and memorable trip.  

Sunday, July 28, 2013

Sweet Tea Brined Chicken

By: Laura

   The title of this post sounds like it should be coming from the south, doesn't it?  Well, that's where it originated, but I brought right here to the Midwest to give it a try and let me tell you, those Southern BBQ folks know what they're doing.
   A couple of weeks ago, I was at the library browsing and they had some grilling cookbooks on a display.  I walked past a couple of times and then realized that I really wanted to give one a try called, All Fired Up: Smokin' hot BBQ secrets from the South's best pitmasters.  I was intrigued and from what I saw in the few pages I perused, hungry.  I tried a number of recipes from this cookbook and plan to check it out again (or maybe purchase it), to get my fill of BBQ before the summer is up.
   I chose to feature this recipe first because it was something new for me: brining.  I have never attempted brining, mostly because I haven't had the time, but summer allows for a little more of that.  To brine is basically to marinate in salt and water, as well as other things (you'll see).  I loved the idea of sweet tea in the brine and so did my hubby, who loves his sweet tea (he's lived in the South a bit, so he knows what's what!).  And that was that, I started up the brining process.


I began by preparing some sweet tea, which meant I brought 4 cups of water to a boil and added two family sized tea bags.  The bags had to steep for 10 minutes and then the good stuff was added:sugar!  Not only did I add the sugar...

There was some more goodies; including a small sweet onion, lemon, garlic, rosemary, and of course, a whole lotta salt!  Doesn't it look splendid?  The aromas made the whole house smell delicious!

After 45 minutes, when the mixture was cooled, 2 cups of ice cubes were added to make sure things were real cold.

Finally, I grabbed my chicken pieces (I had thighs and drumsticks on hand) and put them in my plastic baggie.  I had the baggie standing up and was adding the brine when I took my hands off the baggie for a moment and it slumped over!  Ahhh, this was a huge mistake.  At least 1/4 of my brine mixture ended up all over my counter (as evidenced in the picture above).  It was a stupid move on my part, so this is your warning: keep your hands on the baggie at all times.
(It's called the test nest, we ain't perfect, y'all)

After 24 hours of refrigeration, the chicken was ready to hit the grill!


Now, I got these babes on the grill, but the heat was indirect (meaning only one side of the grill was lit, while the chicken was on the unlit side).  They were on there for about 20 minutes, then I flipped them and they went for 45 minutes more.  Finally, the chicken went over the the lit side of the grill, skin side down, to get crispy for two to three minutes.  (or 5-10 if your child needs to be pushed on the swing, then your skin will get very crispy, dare I say, burnt)

Now, other than my two mishaps of losing a lot of the brine mixture and nearly burning all of my chicken, I did come out with a few killer drums and thighs.  The flavor was dynamite and it was really worth my time and effort.

I should also mention that the potatoes and beans are fresh from the garden.  Now that makes a lady proud.  Come on over y'all.  


Here is the link for Sweet Tea Brined Chicken!

Wednesday, July 24, 2013

Urban Picnicking - Quick Fried Chicken

by Erin

I've never made fried chicken.  It always felt a little intimidating to me.  However, I decided to take on the challenge when I read that one of my most beloved bands, The Handsome Family, was playing at Millennium Park during Monday night's Downtown Sound.  I often do the traditional cheese, baguette, fruit, and Underground Meats for picnic style concerts, but I decided to go the traditional southern style and give fried chicken a whirl.

I used Lucinda Scala Quinn's recipe for Quick Fried Chicken from her cookbook Mad Hungry Feeding Men and Boys, a new favorite of mine.  Lucinda says you can have this on the table in 45 minutes and I would agree.  Minus soaking the chicken (not necessary) and my fumbling around with cutting apart a chicken, that is.

Timing was of the essence with this picnic item, so I'm going to write this blog post as a timeline.   I wanted the chicken to be warmish by the time I got to Jay Pritzker Pavilion in Millennium Park, so I planned my schedule backwards from there.*  I didn't write it down, but this was my timetable floating around in my head.

1:30 - Soak the chicken in a mixture of buttermilk and hot sauce.  Lucinda says you can do this for as little as 10 minutes or for as long 24 hours.  Mine ended up being about 2 hours.

buttermilk and hot sauce
3:30 - Heat up oil.  Since it was pushing 90 degrees yesterday, and I don't have AC, I opted to dirty two pans, so I didn't have to do two sets of chicken frying.  I reused some peanut oil I had previously used on french fries. Score.

3:35 - Coat chicken with flour and seasoning mixture in a brown paper bag.

coated chicken
3:45 (or when the oil is ready) - Fry chicken.  Let the chicken fry untouched for about 12-15 minutes.

sizzlin'
4:00 - flip chicken.
  • In the meantime, you can start packing your picnic bag/basket.  Mine just happens to be a bike pannier.
sheet, bug spray, grapes, radishes, boxed wine,
reading material (while waiting for others to arrive),
scarf (wildly unnecessary)
4:15 - Take chicken out of the oil and let the oil drip off on a rack onto a brown paper bag to soak up the mess.

Resting chicken

4:30 - Pack up chicken.  I put the chick in a doubled brown paper bag.  Lightly salt in the chicken.

4:35 - Ride my bike downtown to Millennium Park.

5:30 - Arrive at MP (it was windy).  Stake out a spot.  Admire the scenery.  Try not to eat the chicken until Max, Danielle, Jason, or Hunter arrive (difficult).

Jay Pritzker Pavilion
6:15 - Max arrives! Chicken time!

Erin eating a chicken wing
I'm not sure I look like I'm enjoying the chicken, but I am.  Totally.  It was do flavorful and, uh, the crispy skin.  Fabulous.  Whether you are picnicking or just in the mood for some fried chicken, this recipe by Ms. Quinn is a winner!

*Obviously the chicken wasn't piping hot, but it was warm, and as I pigged out on more pieces throughout the night I enjoyed it as much cold as I did warm.  

Sunday, July 21, 2013

Pantry Reorganization

by Erin

It makes me sad when I have to start off a post with an apology, but I must.  I am posting today about the reorganization of my pantry, and I apologize because I forgot to take the 'before' picture!  What a knucklehead!  Though the transformation may not be as evident to you all because there is not actual photographic evidence, I think you will still sense the dramatic transformation.

My mom was in town this weekend and pantry reorganization is the project we decided to tackle.  She's a gifted organizer and tremendously motivated, so I knew that she would give me the advice as well as the get-up-and-go I needed to accomplish this large task.

Our first step was to remove everything from the pantry.  The amount of stuff, some junk and some not,  piled in there littered three rooms. 

the contents of the pantry
more contents - I find this one particularly frightening
even into the dining room (I always keep roses in my pantry. Ha!)
After we got everything out of there and purged all the expired items, we gave the walls and shelves a good scrub down.  Here we have it looking clean and bright.

an empty pantry
We removed some dusty white plastic mini-blinds and replaced them with this bamboo roman shade.  I had this around the house, in anticipation for just the right place and voila!

bamboo roman shade
Once the shade was up, Mom and I took a good look at what everything Max and I had accumulated in there.  Most of the items were pantry appropriate, but some obviously just got put in there to put someplace.  For instance, we had a growing area of small household repair items like screws, nails, a drill and bits, and duck tape.  Yes, we absolutely want these items handy, but the pantry was just not the best place for them.  I found a spot in another closet for those items.  After those items were removed, Mom and I made a plan.  Here were our priorities:
  1. put bigger lesser used items up or in back
  2. group food items together (cans together, pastas together, cookbooks together)
  3. organize dishes in a manner that made them easy to pull out and put back
We started with the big items because it seemed the easiest.  All electronics and larger bowls went to the back two shelves.  Notice my new step stool! Compliments of my mama who knows what it's like to have a daughter who is vertically challenged. 

Lesser used items to the back


I found these boxes on a sale an the dorm section of The Container Store.  You can write on those orange tab things.  For whatever reason, I am apprehensive about it.  I am thinking I might go back for one more for my cookie specialty items (cookie cutters, spritz cookie maker).

from left to right: plastic silverware | paper napkins, votives | tea lights, cake pedestal (partial)
So once we got the big items up we jumped ahead to point number three.  Organize dishes.  Before this makeover, I was asking for a major dish disaster.  Bowls were stacked on bowls topped off with a precariously placed tray.  I can't believe nothing broke in there.  I had already had these lifty things that I found at a thrift store, but we put them to better use.

dishes organized!
The hanging of the cupcake tins was a great idea because they don't fit anywhere.  I think hanging them is a great use of space and I love their texture, so why not feature it?!

Our final and biggest task was grouping everything together.  This was the hardest part because, of course, some things just don't fit.  Which of these things is not like the other?  Here is how we went about it. I will show you some of the bigger successes. 

What I knew for certain is that I wanted my cookbooks at eye level (second shelve for this short girl) and right next to the door so I could quickly grab one.

I love cookbooks.   Aren't they pretty? 
 Next we put nuts and grains in these pretty storage jars that we received as a wedding gift.  My mom was adamant about only putting items in the approriate sized jars.  Meaning if I had a bag of almonds, I should be able to fit that entire bag of almonds in the jar, not just a half of bag.  I dig your style, Ma!

grains, nuts and whatnots
Next I outfitted the pet shoebox.  In this box, we have treats for the cats and dog (needs to be formally introduced on tTN) as well as flea, tick, and heartworm medication.  This crap was kind of all piled up on each other in resealable bags before.  To the right you can see the top of a pink Tupperware.  The dog's bigger dog biscuits go in there.  I like this much better.

pet shoebox
I purchased these little dividers for $1.99 each at The Container Store.  We like tea around here, especially in the winter, so tea need it's 'place.'  According to Max, so do his Cliff shots.  In fact, he's concerned this isn't enough room.  Hmmm.   

teas and Cliff shots
I also got to hang my pretty fruit basket, a gift from Leslie.  We will keep potatoes in the bottom, onions (none available at time of picture) and garlic in the second and something else in the top (what? leftover space?).
 
hanging veggie basket
Ok, so those are some highlights.  Here is the zoomed out finished pantry photo.  Those baskets hanging from the the top shelve are so great.  We have one that contains foil, parchment paper and all that stuff, one for pastas, and one for other sundries. 

pantry completed


Isn't it lovely?  What I love most is that I still have shelve space.  We didn't pack it choked full of stuff, we left space because we knew more 'stuff' would come. 

You'll notice that we have our recycling in that blue bin and next to that is our 'hamper' for napkins, dishtowels and dish rags.  Maybe someday I'll find a prettier container for those items, but that is by no means a necessity to me.

In the future I'd like to get some pretty hooks for the east wall for aprons, our plastic bag holder, trays (I'm not loving that one on the floor), and grocery sacks.  That is for another time and another post though.

Mom and Dad left on Wednesday morning and this little note was tucked inside the pantry.


No wonder I love notes so much.  Thanks for your help, Mom, and the same goes to you. ;)

Thursday, July 18, 2013

Battle for the Blue Ribbon: Who's the winner?

By: Laura

   I know, the suspense is killing you, isn't it?  Well, the results are in and the news is this, neither Mom nor I won the blue ribbon at the county fair!  It was, unfortunately someone who placed their chocolate chips on top of the cookie right before baking and that just ain't right, but who knows what the judge was looking for...obviously not the perfect cookie.

Anyway, I would like to mention that I did manage to squeeze into the runnings with a white ribbon (3rd place), while Mom was left with nothing (this is sad, really, her cookies looked and tasted fantastic.  I was worried, really!).  Therefore, by default, I won our challenge as well as a prize of $5.  Whoop! Whoop!  I'll take it and I'll take my "win."  Mom, the challenge is on for next year, and brownies are the next on the list, so start searching for the perfect recipe!

Here are some shots at the fair:

Here I am with my white ribbon winning cookie (I know it's hard to see, but it's there!)

Mom and I with our delectable cookies.  Way to go, Mom!  You are the best when it comes to baking, thanks for teaching me all I know!

Here is Mom's Chocolate Chip Cookie Recipe if you'd like to give it a whirl!


Omaha World Herald Winning Chocolate Chip Cookies

2 3/4 cups flour
1 t.  baking soda
1/2 t. salt
1/2 cup butter (room temperature)
1/2 cup shortening
1 cup packed brown sugar
3/4 cup white sugar
2 large eggs
2 t. vanilla
2 cups chocolate chips

Cream butter and shortening together.  Add sugars, eggs, vanilla.   Slowly add flour mixture (your mixer's lowest setting).  Do not overbeat.  Add chocolate chips.  Make cookies into little balls and chill for at least an hour.  Bake at 375 degrees for 8 to 9 minutes.  Baking times vary with oven types.  


Tuesday, July 16, 2013

Battle for the Blue Ribbon!

LET THE BATTLE BEGIN!
By: Laura

   You may remember from many posts ago, that I entered a carrot cake into the County Fair and won the blue ribbon.  This year, I'm going to be entering a few things, including carrot cake, but none of those things matter as much as the classic chocolate chip cookie.

    Mom and I decided to battle it out to see who had the best recipe for the All American snack, and let me tell you; it's been intense.  Mom's doing a bit of trash talking, and I can't say I haven't been returning the favor, but it all boils down to the judges' pick at the fair.  May the best baker win!

First, let's check out the recipes:

We'll begin with my cookies (because first is best):


Look at that creamy richness.  I've got the butter, eggs and sugar going here.  One of the major differences between Mom and I's recipes: BUTTER!  I'm all in on the butter, mom goes half and half with some shortening (lame).

Here is the finished dough.  Lovely, I know. 


My cookies, ready for the oven...

The main event!  I was a bit worried that mine were spreading out too much, so I refrigerated them for an hour or so.    I had much better results after that.  Here is the recipe I used from the excellent blog, My Baking Addiction.

So, these cookies looked and tasted amazin', but you know that my Mom ain't no fool in the kitchen, she can bake like nobody's business, so here is my competition:




Mom has some ingredients above (she even had to take better pictures than me, ugh!)

Adding some dry ingredients...looking good in the old apron!

That dough looks good...too good!
Mom rolling out her cookies.  Look at that technique!

Now, this is just ridiculous; rolling them out by hand may make them too perfect.  Too much, really, too much Jacque.  
Okay, now I admit when I saw these beauts come out of the oven, I was getting a little nervous and that's when mom said, "you still might win, Laura." (imagine a lot of sarcasm here)


So, now we can't wait to see what the judge has to say, maybe one of us will get first, second, or perhaps not even place, but it's been fun, no matter what.  Stay tuned for the results and for Mom's recipe!  


Ella was our little helper!

Thursday, July 11, 2013

Big Sky Country

by Erin

School ended June 25, so Max and I promptly got out of town for our summer vacation.  We headed west to Missoula, Montana where our nearest and dearest friends Jen and Buck moved this fall.  We spent six relaxing days sight-seeing, hiking, ladder-golfing, biking, eating, and simply enjoying.

Max nor I had been to Missoula before and we loved the long days that summer in Montana provided us.  The sun didn't even start to go down until 9:30pm (I don't know when it came up.  Hello, we were sleeping; it was vacation!).  Montanans seemed to fill their full days plenty full of tubing down the Clark Fork River, being nice to people, and eating ice cream at the Big Dipper.  Here's me with my feet in the river.

Pool Tour

Jen and Buck organized a couple of day trips; the first of two was to a forest fire look out tower at Gerd Point (yes, Jill, gerd).

We drove a crazy 14.4 mile windy side of the mountain road and hiked about .5 miles to arrive at our lookout tower, formerly used to spot potential forest fires.  I could write a bunch about our lookout tower, but I think our pictures can better do the talking.
half mile hike to the lookout tower


Buck at the lookout tower.  He's probably going to go look for a grouse.  
Max: looking for fires


Jen and Max scoop out scene.  The beautiful white flowers called Bear grass - they were everywhere. 

View from the lookout tower - who are those hot babes?!

After our evening on top of Gerd point we headed back to Missoula for some chilling and grilled pizzas.  The next day, July 4, we took off for Glacier National Park!  I can't think of a better way to celebrate America's birth than a visit to a national park - one of our government's true successes.  

We drove on the Road to the Sun to Logan Pass and hiked the Hidden Lake Trail.  The trail was about 3/4 snow covered.  So on this 90+ degree day, we scaled the snowy hills in t-shirts and tank tops.

Max hikes in the rare portions of the trail that were not snow covered.
The namesake of the trail: Hidden Lake.  Breath-taking.  Slowly diminishing glaciers are behind on the mountains.
 
Wildlife was fairly abundant in Glacier.  The mama mountain goats and their kids were seemingly unafraid.  
#mountaingoating
We also saw these marmots who are said to spend their summers eating and sunbathing.  This is the life I want to start leading.
Erin and the marmot
That evening we watched a rousing fireworks show on Whitehead Lake in Whitefish, Montana.  Residents were out on the lake on their boats to get a good view of the fireworks.   

4th of July - Whitehead Lake

Of course the boats started distancing themselves from the barge with the fireworks when it started on fire!  The fire department was kind enough to let the fireworks finish before they put out the fire.  


4th of July - Whitehead Lake fireworks fire



All of this vacation beauty was surrounded by the true beauty of seeing our dear friends Jennifer and Buck.  Time apart and distance doesn't seem to hinder our conversation or friendship and when we are together it's like we'd never been apart.   Here they are surrounded by the beauty that is their new home.  

Buck and Jennifer
We miss you both so much. Thank you for a beautiful and memorable trip.