It's In The Past

I was going through old photos and really enjoyed the memories they hold. I thought I would share some of my favorites with you.

This is me and my niece, Brielle. I was visiting to attend to her when my older sister had her second daughter.

This is the first time that the sisters met. Brielle was so excited. "A baby!!"

Holding baby Aislynn

I went back to visit a few months later with my dad and sister. This is my dad taking Aislynn for an adventure. 

Brielle and me peering out at a lake.

At Multnomah Falls in Portland, Oregon, a few weeks before we got engaged. Our first vacation together.

The bottom of the falls. The freaky hand at the bottom of this photo makes me laugh!

Japanese Gardens in Portland, Oregon. Beautiful plants.

I think I will tell Ryan that this is how I would like our backyard to be landscaped.

Ryan being silly with a saw going through his head at a "fair" in Portland.

Brielle gaining a new talent. Not many people can play a piano with his/her toes.

Holly and Garrett's wedding reception. It was beautiful, and it was fun to help decorate for it.

I caught the bouquet at Holly's wedding. Ryan proposed 12 days later.

At first I thought he was cleaning the fan, but he's actually getting a balloon down.

Aislynn and myself when they came to visit for Holly's wedding

The first time that we went rock climbing together. Ryan had suggested that I buy some rock climbing shoes, which I did, but I was a little irritated that he was implying a long future with me - he knew I didn't like that for fear of expectation. Little did I know that he already had a diamond ring for me!

This was the evening that Ryan proposed. We were at a stop on Trail Ridge Road.

The first time that we went mountain biking. This was before the "hard" part when I got kind of whiny. I wish I could have a redo of that experience.

That sign says, "Happy 50th Anniversary Papa and Sessie!"

We bought a hammock to use in our engagement photos. It is really comfortable!

Ryan set up a slack-lining rope. Not an easy activity!

We went paint balling and this was my worst bruise. Kind of looks like the inside of a huge jaw breaker. In certain light I can still see it.

We took kayaking lessons! It was really fun, but unfortunately I got a little freaked when I couldn't get to Ryan very quickly to rescue him when he flipped over - don't worry, he was never in ANY danger. Another experience that could use a redo... This was the weekend after we went paint balling and my bruises were still out of control. If you look closely you can see a big one on my bicep. Several of the other people at the lesson asked me if I had lime disease. 

3.14

March 14 marks a very important holiday. Pi Day! Just another day to have an excuse to eat something delectable!

The dear husband's work has invited its employees to bring pies to celebrate. You can bet that I have a couple of pies for him to take!

The first is a Peach Strawberry Pie, adapted from a recipe I have in my Taste of Home: Prize Winning cookbook for Peach Plum Pie. Pretty simple adaptations: plums weren't around the first time I wanted to make it (Christmas), so I bought strawberries instead. I also doubled everything that makes up the filling (except for the sugar). This is the third time that I have made this particular pie. It is seriously delicious, despite its innards spilling out all over the place. If you try this recipe, I HIGHLY recommend baking it with a cookie sheet covered with foil on the rack below it (not directly underneath it - as this causes a soggy bottom crust).

any tips to avoid such spillage is gladly received - I have never had a fruit pie NOT do this

Peach Strawberry Pie
**recipe adapted from tasteofhome.com**

Ingredients
4 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and drained
4 cups sliced fresh strawberries or frozen strawberries, thawed and drained
2 tablespoon lemon juice
1/2 teaspoon almond extract
2 cups sugar
1/2 cup quick-cooking tapioca
1 teaspoon grated lemon peel
1/2 teaspoon salt
Pastry for double-crust pie (9 inches)
2 tablespoons butter

Directions
In a large bowl, combine the peaches, strawberries, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon peel and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter.
Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil.
Bake at 450° for 10 minutes. Reduce heat to 350°. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly. 

Yield: 6-8 servings.

For the second pie I wanted to make Lemon Meringue. Then I thought of the impossible desirable humongous peaks... and how exactly would I cover that with plastic wrap so that Ryan can take it to work? Not easily, that's how. So I decided to make a Lemon Sour Cream Pie, which still has meringue on the top, but not with such a glorious height.

The lemon filling is a custard. I have made custard before, but burnt it to death along with the pan I was cooking it in. I have learned my lesson since then: low and slow is the way to go. This batch of custard ended up not burnt, so that was good! I tried desperately to get a good picture of the finished pie, but it had gotten a little too late in the afternoon for the right light. Oh well.

I have never made or tasted this Lemon Sour Cream Pie before. I may have to take a sample piece just to make sure that I'm not serving Ryan's coworkers something horrific...

Lemon Sour Cream Pie

**recipe courtesy of tasteofhome.com**

Ingredients
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1 cup milk
3 egg yolks, beaten
1/4 cup butter, cubed
1/4 cup lemon juice
1 teaspoon grated lemon peel
1 cup (8 ounces) sour cream
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar
Lemon peel strips, optional

Directions
In a large saucepan, combine the sugar, cornstarch and salt. Gradually stir in the milk. Bring to boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Blend a small amount into egg yolks; mix well. Return all to pan; mix well. cook and stir for 2 minutes. Remove from the heat. Add butter, lemon juice and peel; mix well. Set aside.
For meringue, beat egg whites until foamy. Add vanilla and cream of tartar. Add sugar, 1 tablespoon at a time, beating until stiff peaks form; set aside. Fold sour cream into the lemon mixture; pour into pastry shell.
Cover with meringue, sealing to edges of pastry. Bake at 350° for 12-15 minutes or until golden. Garnish with lemon peel strips if desired. Cool completely. Store in the refrigerator. 

Yield: 6-8 servings.

Happy Pi Day!

Chocolate Chip Banana Cookies

photo by me!! I'm getting better :)

Last night I made a spice rubbed salmon with grilled asparagus for dinner. We also used our spiffy new juicer (thanks, Parentals!) to make some carrot juice. It was a seriously healthy dinner. 

Sometimes I just crave something sweet after so much healthy stuff. Gotta balance it out. 

On the same page as the salmon dish were these yummy looking Chocolate Chip Banana Cookies. In my defense, this was the chapter in the book titled "Lighter Fare". So these cookies were somewhat low fat because they have less butter than an average cookie due to the mashed banana.

I was quite impressed with the results. It is a pretty small batch of cookies - the whole recipe only made a dozen cookies! Granted, the recipe says it makes 3 dozen. Their cookies must have been the size of quarters! If I'm going to indulge, I want to make it count!

These cookies turned out fluffy, moist, and thick. They taste exactly like a chocolate covered  banana. I'm going to save this one for sure!!

Give it a try the next time you have an over-ripe banana!

Chocolate Chip Banana Cookies

*recipe courtesy of tasteofhome.com*

Ingredients
1/3 cup butter, softened
1/2 cup sugar
1 egg
1/2 cup mashed ripe banana
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup (6 ounces) semisweet chocolate chips

Directions
In a small bowl, cream butter and sugar until light and fluffy. Beat in the egg, banana and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips.
Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 350° for 9-11 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: 3 dozen.

Chicken Pot Pie

My mom got me a new cookbook for my birthday. Yay!

I spent some time going through it and bookmarked several recipes to try. Last night I gave the first one a try: Chicken Pot Pie. I was excited about it because it even has freezing instructions, so it was a perfect candidate for my Dinners Made Ready menu - assuming it was yummy.

It took a bit of time (about 2 hours from start to dinner table). I was so super proud of myself that I got the pie crust rolled out as beautifully as Ryan does. Kind of the highlight of my day!

I didn't get any pictures of it once it was sliced, but the inside was perfectly creamy. Not overflowingly creamy, but not too dry either.

And it was delicious - Ryan really liked it. (Even if when he got home he got really excited to see a pie sitting on the island, and then was slightly disappointed when he realized it wasn't for dessert! :)

Looks like I have a new item on my Dinners Made Ready menu!