Saturday, February 28, 2009

Last day to send a virtual Cupcake!

I got an email about this today because it's the last day to send a virtual cupcake! Be sure to check it out.

How sweet it is. Kelly Ripa, talk show host, and veteran of the school bake sale scene, used her new Electrolux range to bake a signature batch of cupcakes to kick off a digital campaign to help fight ovarian cancer. For every virtual cupcake sent at http://www.electroluxappliances.com/ this February, Electrolux will donate a $1 to The Ovarian Cancer Research Fund.

Thursday, February 26, 2009

Creme Brulee - two ways

It's a well known fact. Hubby's favorite dessert is Creme Brulee. Any time we go to a restaurant that has it, he orders it. And he's not much of a dessert guy (if you can believe that). Since I've never made creme brulee, and I have a creme brulee kit, AND it's hubby's favorite, I had to put it on my list of things to do before my next birthday. I was especially encouraged when I saw all the TWD-ers make creme brulee a couple months ago.

Since all we had in the house was cream and not milk, I needed a recipe that used all cream. Luckily the recipe that came in my kit only used cream. It is not a very fussy recipe at all and makes the perfect amount for the 4 ramekins that came in the kit.

Of course, creme brulee is NOT lactose intolerant friendly. So I decided to use some evaporated goat's milk in half of the batch. I randomly came across this evaporated goat's milk at Target one afternoon. I grabbed 3 cans. It says on the can that can be substituted 1:1 for heavy cream. (In case you didn't know, most people who are lactose intolerant, like me, can digest goat milk and sheep milk but not cow milk. Luckily all that stuff is easy to find here in Boston.)

So I made a half batch of the creme brulee for each of us. So we each got 2 ramekins. I didn't go crazy with flavors, although I did steep a 1/2 vanilla bean in my batch. This helped me to identify which ones were safe for me to eat because of the specks (and I LOVE vanilla).

Hubby was very excited to learn I had made creme brulee for him. We went to torch up the sugar and realized that the creme brulee torch did not come with butane. DANGIT! So we tried the broiler method and it worked okay but not great - hence the burnt sugar shown in the picture...

Creme Brulee - from butane torch manufacturer - makes 4x 4oz ramekins
1 cup heavy cream - I used evaporated goat milk for my batch
2 Tbsp plus additional 1/3 cup sugar
2 extra large or jumbo egg yolks - ok, I read the recipe wrong and used whole eggs instead of just the yolks
1/2 tsp vanilla extract - for my half, I steeped a vanilla bean in the milk

Preheat oven to 300. Prepare some boiling water.

In a saucepan over medium heat, combine cream and 2 Tbs sugar; cook, stirring occasionally until small bubbles appear around the edges of pan, 5-6 minutes. Set aside.

In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture through a fine sieve into a bowl. Divide mixture among 4 ramekins.

Arrange ramekins in a baking pan and place on the middle shelf of preheated oven. Fill pan with boiling water to halfway up sides of ramekins. Cover pan loosely with foil (I didn't do this_. Bake until custard is just set, about 25 minutes. Chill 2-3 hours.

Sprinkle with remaining sugar evenly over top of cooled custards. With the kitchen torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubble. Serve immediately or refrigerate for later use.

And the best part of this adventure is that I get to check another thing off my list. Go ME!
1 Order Denver trip plane tix by 12/31
2 Order Europe trip plane tix
3 Start kitchen remodel
4 Make creme brulee
5 Work out 3x/wk for 6 wks (one / two / three / four / five / six)
6 Eat no french fries for a month (and I LOVE french fries)
7 Read my D40 manual, and start applying what I'm learning from it - started
8 Finish the major craft project I started 2 years ago
9 Go to a dr about my wrist
10 Send baked goods to family/friends (one / two / three) - started
11 Read 1 book/month (Jan / Feb / Mar / Apr / May / June) - started
12 Learn to ski
13 Plan/Host a girls night (in or out)
13.5 Send at least 5 birthday cards (one / two / three / four / five) - started

Tuesday, February 24, 2009

Crockpot beef and peppers

This recipe comes from my stepmom. Hubby couldn't remember the time she made this for us, but he sure did love it today. It was SO easy to throw together and just forget about it all day. When we walked in after a long day of work, it smelled delicious in our house.

We served this on a bun with some hickory smoked goat cheese. The cheese mixed very well with this meet which had a little bite from the pepperocini.

Crockpot beef and peppers
Printable Recipe5 lb Chuck Roast - I used boneless rump roast
1 tsp garlic salt - I used 1 tsp minced garlic + 1 tsp kosher salt
1 tsp Italian seasoning
1 tsp oregano
1/2 tsp pepper
8 oz jar pepperocini with juice
12 oz can beer
I also added some chopped onions that we had in the fridge
Put everything into the crockpot. Cook on LOW for 8 hours.

We halved the recipe and got enough for 6 sandwiches.

Friday, February 20, 2009

My first Operation Baking Gals!

Hubby and I have been wanting to get more into community service. When we lived in Ohio, we used to do community service on a very regular basis. We both feel it's important to give back. Since moving to Beantown, we've fallen off that wagon and we recently got the itch to get back on. I'm looking into multiple ways to give back, including participating in Operation Baking Gals.

If you don't know what OBP is all about, definitely go check out the website. Basically, a team of bakers send packages to one service member who is currently out of the country. Since that service member will be getting TONS of stuff, he/she can share it with others.

Now I'm not going to get all political here. After all, this is a food blog. But, I will say that no matter what you views on the wars we're in right now, there's no reason not to support the troops fighting in those wars. So consider joining a team for OBP and do like I am - using my love of baking for the good of someone else.

I joined team Ugly Angel. Our soldier is Captain "Doober" Turner, the husband of our team captain Kim! (Check out her blog here.) They have 3 small children and another on the way. And, one of the reasons I chose this team is because he's a CH-53D pilot. I won't go into details here, but the engines on that helicopter have something to do with my day job...

And now on to the package. I had a super baking day while Hubby was off snowboarding with friends. It was a blast. I got all of my cookie dough made, and baked about 18 dozen cookies. The last 8 dozen were baked the next day.

I made double batches of 3 kinds of cookies. I followed the instructions on the OBG website about how to package them and how to fill out the post office forms.

For the package, I made Alton Brown's "The Chewy" (double batch yielded 8 dozen cookies)...




some Oatmeal Raisin cookies - Captain Turners's favorite (double batch yielded 8 dozen cookies)...

and Lumberjacks - Hubby's favorite (double batch yielded 9.5 dozen cookies).


I didn't end up shipping 26 dozen cookies because Hubby and I ate quite a few and I saved some Lumberjacks for him. But I think I shipped about 20 dozen cookies! I really hope the recipients enjoy them.

If you are interested in participating in the next round of OBG, check out the website and sign up. I will definitely be doing this again. Also, be sure to check out Kim's blog for a round up of the Ugly Angel's Team.

Thursday, February 19, 2009

Red Velvet Cupcakes & My New Favorite Way to Frost Cupcakes

I wanted to make something festive to take into work for Valentine's Day. I decided on red velvet cake for a couple reasons. My friend Amy had asked me about red velvet about a month ago. She made cupcakes for her sister's birthday party. Having never tasted, let alone baked, red velvet cake, I sent her a couple recipes that I thought looked good. After looking into it, I noticed how much food coloring is in red velvet cake. The thought of it kinda skeeved me out. But I've been trying to step out of my comfort zone lately, so I decided to try the red velvet cake for Valentine's Day.

I wanted a recipe that didn't use a ton of food coloring. I decided on a recipe from Kelsey at Apple A Day because it only (ha! only) takes 1 oz of food coloring. That's a whole bottle of food coloring! And believe it or not, I saw recipes that called for up to 3 oz. I also liked this recipe, because the coloring is added to the liquid ingredients and then you add the dry ingredients to that. I would be worried about staining something if it was the other way around...

I loved how these came out. Very moist and very red. I really enjoyed the taste of the red velvet cupcake and I'm glad I made them. AND, I got to use my new favorite way to frost a cupcake (see details at end of post). I can't explain why I like it so much, I just do. It does give you more frosting without piling it on really high.

As an added bonus, I sat down while my cupcakes were in the oven only to find this Red Velvet cake comparison on The Way the Cookie Crumbles in my Google Reader. Bridget compared 4 red velvet cupcake recipes, including Kelsey's from Apple A Day, Deb's from Smitten Kitchen, and two others. I was very interested in her results since I had chosen the Apple a Day recipe and Amy had made the Smitten Kitchen recipe. If you're looking for a Red Velvet cupcake recipe, definitely check out the comparison post. I am proud to say that Bridget recommends the Apple A Day recipe that I chose for my cupcakes! I agree that they come together easily, are very moist due to the oil in the recipe, have a bright red color, and have a sweet but tangy flavor.

For the frosting, I know most people put cream cheese frosting on red velvet cake/cupcakes. When I was searching for cupcake recipes, I came across one on Joy the Baker's blog. It looked a little different than the other recipes I had been looking at and she opted for a brown sugar cream cheese frosting. I was intrigued by the frosting so I decided to go with it. And I'm so glad I did. I read her post about how to prevent curdling cream cheese frosting. I did make a silly mistake in making my frosting before my butter was at room temperature, resulting in a slightly lumpy frosting. But it tasted delicious which is all that matters, right!?!

Red Velvet Cupcakes

Ingredients (24 cupcakes)

    For the Cupcakes
    • 2 1/2 cup cake flour
    • 1 1/2 cup sugar
    • 1 tsp baking soda
    • 1 Tbsp cocoa powder
    • 1 tsp salt
    • 2 eggs
    • 1 1/2 cups vegetable oil
    • 1 cup buttermilk
    • 2 Tbsp (1 oz.) red food coloring
    • 1 tsp vanilla
    • 1 tsp white distilled vinegar
    For the Brown Sugar Cream Cheese Frosting
    • 3/4 cups butter, softened
    • 4 oz cream cheese, softened
    • 2 Tbsp light brown sugar, packed
    • 1/2 tsp vanilla
    • pinch of salt
    • 2-3 cups powdered sugar
    • 1-2 Tbsp milk, depending on desired consistency

    Instructions

    For the Cupcakes

    Preheat oven to 350 F.

    Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.

    Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

    Divide batter evenly between 3 greased and floured 8" round cake pans (or a lined cupcake pan).

    Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes. Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.

    For the Brown Sugar Cream Cheese Frosting

    Cream the cream cheese in an electric mixer for 1 minute. Scrape down the bowl and add the butter, beating for 1-2 minutes, or until incorporated.

    Add the brown sugar, pinch of salt and vanilla extract, and beat until incorporated.

    Turn off mixer and add 1 cup of powdered sugar. Turn the mixer on a low speed so the sugar doesn’t fly out of the bowl. Slowly add more sugar alternately with the milk until you reach your desired consistency.

    To Frost the Cupcakes

    Using the cone method, remove a cone from the top of the cupcake. Discard cones.

    Using a piping bag with a large round tip, pipe frosting into hole of cupcake. Continue frosting in a fat swirl.

    Cupcake recipe from Apple A Day, Frosting recipe from Joy the Baker
    Powered by Recipage

    Tuesday, February 17, 2009

    Smashed Chickpea Salad

    As my "must-bake" list continues to grow, I find that I rarely save non-baked goods as favorites anymore. In an effort to try more new recipes for lunch and dinner I've made a conscience effort to start saving meal recipes instead of just cookies and cakes. This is one of the recipes that caught my eye.

    This salad comes together in no time and is quite tasty. I forgot to add the olive oil and it was still delicious. We both really enjoyed these sandwiches for lunch one Saturday.

    Smashed Chickpea Salad - from Smitten Kitchen
    1 15-ounce can chickpeas, drained and rinsed
    2 tablespoons pitted, halved and very thinly sliced black olives - I omitted, we both don't like olives
    1 tablespoon finely chopped red onion
    1 tablespoon chopped fresh parsley
    Zest and juice from half a lemon
    Couple good pinches of salt
    A few grinds of black pepper
    A few glugs of olive oil

    Mix everything but the olive oil in a small to midsize bowl. Very lightly smash the chickpea mixture with the back of a fork or a potato masher. You’re not looking for a hummus-like puree but something closer to a coarse chop with a few smaller bits to hold it together. Add the glugs of olive oil, mix it lightly and enjoy.

    We made sandwiches with a small amount of mayo and roasted red peppers on toast. I even forgot the olive oil and it was still delicious.

    Thursday, February 12, 2009

    Vegan chocolate / banana / caramel cupcakes

    Our monthly cooking club decided to cut me (and my stomach) a break this month. The theme was "All the cheese is in the movie" aka, we'd watch an overly cheesey movie but make all the food dairy free. I enjoyed the evening and think everyone liked the challenge. I decided to make some vegan cupcakes from Vegan Cupcakes Take Over the World. It's a great cupcake cookbook. I need to use it more often.

    I've made the chocolate vegan cupcake recipe before (they were fierce!) so I knew that would be perfect. The cupcakes have a pretty round dome and are very moist. It's a very good cupcake.

    I also had this banana caramel sauce that was given to us as a gift. I knew I wanted to use that. Then I decided to try the chocolate banana mousse that is also in Vegan Cupcakes Take Over the World. So I decided to make a chocolate cupcake with a slice of banana and some banana caramel sauce in the middle, topped with banana chocolate mousse and banana caramel sauce. That's a mouthful!

    The mousse is made with tofu which made me a little nervous. I'm weird about tofu. I love the Tofutti products, especially the Better than cream cheese and the Tofutti cuties. But, for some reason, working with tofu just kinda grosses me out. I think it's the texture on my hands. I'm weird. I know. This mousse is amazing. It's not as light and fluffy as the mousse my Mother in Law makes (which Hubby LOVES), instead it is quite dense and actually perfect for piping on top of a cupcake. It was very good and you would never have guessed it's dairy free.

    Vegan chocolate cupcakes - from Vegan Cupcakes Take Over the World
    1 cup soy milk
    1 tsp apple cider vinegar
    3/4 cup granulated sugar
    1/3 cup canola oil
    1 tsp vanilla extract
    1/2 tsp almond extract
    1 cup all-purpose flour
    1/3 cup cocoa
    3/4 tsp baking soda
    1/2 tsp baking powder
    1/4 tsp salt

    Preheat oven to 350 and line muffin pan with cupcake liners.

    Whisk the soy milk and vinegar in a large bowl and set aside a few minutes to get good and curdled.

    Add the sugar, oil, vanilla, and almond extract to the soy milk mixture and beat until foamy.

    In a separate bowl, sift the flour, cocoa, baking powder, baking soda, and salt. Add in two batches to wet ingredients and beat till no large lumps remain.

    Pour into liners, filling three-quarters of the way. Put one PB cup into each cupcake. Bake 18-20 minutes until a toothpick inserted into the center comes out clean.

    Vegan chocolate banana mousse - from Vegan Cupcakes Take Over the World
    1 (12.3 oz) pkg extra-firm tofu, drained
    1/4 cup plain soy milk
    2 Tbsp agave syrup or pure maple syrup - I used 2 Tbsp sugar because I was out of maple syrup
    1 tsp vanilla extract
    1 (12 oz) pkg semisweet chocolate chips
    1 very ripe banana

    Crumble tofu into blender. Add milk, agave, and vanilla. Puree until smooth.

    Add banana and puree until smooth. (leave this out for just chocolate mousse)

    Melt chocolate in double boiler. Allow to cool 5 minutes, stirring occasionally.

    Add the chocolate to the blender and blend until combined. Be sure to scrape down the sides a couple times.

    Transfer mousse to airtight container or a bowl covered with plastic wrap.

    Chill for an hour (or longer).

    To Assemble cupcake:
    12 chocolate cupcakes
    chocolate banana mousse
    banana caramel sauce
    1 banana

    After cupcakes are completely cooled, use the cone method to remove some of the cupcake.

    Pipe a tiny amount of mousse into cupcake. Add a banana slice and replace "lid" of cupcake.

    Pipe mousse onto top of cupcakes. Drizzle with banana caramel sauce.

    Tuesday, February 10, 2009

    Crockpot Red Curry Chicken with Butternut Squash

    I decided to clean out some cabinets in our kitchen. I found all sorts of random ingredients that I want to try to use up. One of those random ingredients is a can of coconut milk. I think the intent was to make some coconut margaritas that never got made. So I decided on this crockpot recipe from Cara. Hubby and I both really enjoyed it, although I tend to prefer crockpot recipes where you just throw everything in and forget about it. This recipe did require a bit of prework but it was fine since I was working from home that day.

    Crockpot Red Curry Chicken with Butternut Squash - from Cara - originally from William Sonoma1 medium onion, diced
    1 red bell pepper, dived - I used one red and one orange
    1lb butternut squash, peeled and chopped - I used one 20 oz pkg pre-peeled and chopped
    2 boneless skinless chicken breasts, about 6oz each
    1/2-1 tsp each cinnamon, ginger, and cumin
    salt & pepper
    2 tsp red curry paste
    2 cloves of garlic
    1 tbsp fish sauce
    juice from 1/2 lime
    1 cup coconut milk
    1 cup chicken broth
    1 tbsp flour
    fresh basil or cilantro, for garnish

    Place the onions, peppers, and squash in the bottom of the crockpot.

    Cut the chicken into small pieces and toss with the cinnamon, ginger, cumin, salt and pepper. As I said, I did not measure, but I am pretty liberal with my seasonings. I would say, use a little less cinnamon than ginger and cumin. Heat a nonstick skillet over medium heat, and saute the chicken for a few minutes on each side, until browned.

    Place the chicken in the crockpot. Combine the curry paste, garlic, fish sauce, lime juice, coconut milk, and broth in a blender and process until smooth (I just whisked everything in a bowl). Pour over the chicken and vegetables.

    Cover and cook on low for 6 hours. Stir flour into 2 tbsp of water until no lumps remain and gently stir into the liquid in the crockpot. Increase heat to high and cook for another 20 minutes to thicken. Garnish with basil or cilantro.

    Friday, February 6, 2009

    Foto Friday II: Aperture

    It's that time again - time to announce the next Foto Friday topic! As mentioned in the unveiling of Fotography Friday, there are no real rules here, we just want to encourage people to learn about the advanced features on their camera. Do some research and write up a post about it. Include the FF logo if you want and upload the pictures to our Flickr group. But only if you want to. No need to contact us to let us know you're participating (but you can if you want).

    For February, the Fotography Friday topic is: 
    APERTURE PRIORITY

    So get out there and learn about aperture. For starters, I'd recommend this 4-part serious from PW) and this post from the Digital Photography School.

    If you missed it, but sure to check out my post from FFI - Flash.

    Thursday, February 5, 2009

    Alton Brown's Overnight Cinnamon Rolls

    Hubby's mom and boyfriend were coming to visit one weekend and I wanted to make something special for brunch. They were planning on rolling into town around 10am and I'm not much of a morning person so I wanted things I could make ahead of time. I decided on a quiche and these overnight cinnamon rolls. I happen to love Alton Brown and his show Good Eats. I DVR it and watch religiously. I love the science behind food. Then I saw these cinnamon rolls in Joelen's blog (btw check out her funny story about when Joelen met Alton Brown!) and knew they would be perfect.

    I was a little worried because the rolls did not do much rising during their 30 minutes in the oven with boiling water. They hadn't poofed too much, but I threw them in the oven anyways and hoped for the best. I guess it was my lucky day because they poofed right up while they were baking. They turned out delicious and I'll definitely be making these again.

    Alton Brown's Overnight Cinnamon Rolls - from FoodNetwork.com
    4 large egg yolks, room temperature
    1 large whole egg, room temperature
    2 ounces sugar, approximately 1/4 cup
    3 ounces unsalted butter, melted, approximately 6 tablespoons
    6 ounces buttermilk, room temperature
    20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
    1 package instant dry yeast, approximately 2 1/4 teaspoons
    1 1/4 teaspoons kosher salt
    Vegetable oil or cooking spray

    Filling:
    8 ounces light brown sugar, approximately 1 cup packed
    1 tablespoon ground cinnamon
    Pinch salt
    3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

    Icing:
    2 1/2 ounces cream cheese, softened, approximately 1/4 cup
    3 tablespoons milk
    5 1/2 ounces powdered sugar, approximately 1 1/2 cups

    For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

    Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

    Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

    Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

    Preheat the oven to 350 degrees F.

    When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

    While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.

    Tuesday, February 3, 2009

    Pork Chops with Blue Cheese Gravy

    Hubby decided to make dinner one night and was in the mood for some pork. He found this recipe and cooked it up on by himself. I love it when he cooks for me! The blue cheese gravy on these pork chops is amazing. We both really enjoyed this and plan to make it again some time.

    Pork Chops with Blue Cheese Gravy - from Allrecipes.com
    2 tablespoons butter
    4 thick cut pork chops
    1/2 teaspoon ground black pepper, or to taste
    1/2 teaspoon garlic powder, or to taste
    1 cup whipping cream
    2 ounces blue cheese, crumbled

    Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.

    Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

    Monday, February 2, 2009

    Checking more things off my list

    January turned out to be a fairly productive month for me. I completed a few things off my list and started a few more.

    We finally started our kitchen remodel. I will be posting pics and updates on here at some point as well. I actually did make creme brulee. Two different ways. The blog post is started but just not completed... I sent a birthday card to a good friend who I miss a ton.

    I am also marking off learn to ski. I didn't actually learn to ski, but I did learn to snowboard so I'm counting that. I gave it an honest effort, but it just wasn't my thing. Hubby absolutely loved it and is going to make it his new winter hobby.

    One thing I didn't do was read a book. Well I read Beedle the Bard, but I'm not counting that. It was only ~100 pages or something. I started Wicked which I've been meaning to read for a while. I'm about 2/3 done with it. My plan is to read 2 books in February to make up for it.

    And the big accomplishment for January was not eating french fries for a month! It was hard but I did it! I even went to Publick House and sat with two people who had fries on their plates! Now I'm thinking I'm going to give something different up every month in an effort to eat healthier. Still haven't picked anything for February yet... I'm open to suggestions.

    1 Order Denver trip plane tix by 12/31 
    2 Order Europe trip plane tix
    3 Start kitchen remodel
    4 Make creme brulee
    5 Work out 3x/wk for 6 wks (one / two / three / four / five / six)
    6 Eat no french fries for a month (and I LOVE french fries)
    7 Read my D40 manual, and start applying what I'm learning from it - started
    8 Finish the major craft project I started 2 years ago
    9 Go to a dr about my wrist
    10 Send baked goods to family/friends (one / two / three) - started
    11 Read 1 book/month (Jan / Feb / Mar / Apr / May / June) - started
    12 Learn to ski
    13 Plan/Host a girls night (in or out)
    13.5 Send at least 5 birthday cards (one / two / three / four / five) - started

    LinkWithin

    Related Posts with Thumbnails