beautiful





This couple made a mini documentary of their daughter Eliza while in the womb. It consists of over 1200 still photographs taken during the 9 months she was pregnant. If you have 4 minuets it's worth a look see.  I love it.  It made me cry, but then again it doesn't take much to make the crazy pregnant lady cry. It's absolutely magical. Did I mention I love it.

photo credit (this is not their baby)

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acorn squash and arbole chile soup

I love this soup in the fall and winter months. It warms you through and through. I had been planning on making homemade fried chicken, buttermilk biscuits, and mashed potatoes but I was sick all weekend. This was the first day I was up for cooking anything so I decided a good soup might be the best thing for me.

ingredients:
1/2 stick butter
1/2 cup brown sugar 
1 onion chopped
4 celery stalks chopped
4 carrots chopped
3 toes garlic chopped
3 large or 4 medium acorn squash
15 dried arbole chile pods or any small red dried Tai chile will work just as well
2 quarts chicken stock

Recipe:
Cut squash in half, cut of the ends so squash can sit upright once in half, and clean out the seeds and place on baking sheet. Put one pat of butter and one spoonful of brown sugar in each half and bake at 350 degrees for about an hour. Squash should be very tender and a little browned is okay too. 
Meanwhile, in a good sized pot saute over medium heat the onion, garlic, celery and carrot in olive oil until soft, then add chicken stock and the chiles. Bring to a boil then reduce to simmer for about 30 min.
Remove chiles from stock and cut off stems of about 3-10 chiles (this depends on how hot you want it. I use about 10 because we like things caliente in this house). Put cleaned chiles back in stock/ veggie mix and discard the rest of the chiles.
I like to let the stock and the squash cool a bit before I start this next part but you can work with it hot too. With a metal spoon (or just use your hands to remove squash from skin) scoop the squash out of the skin straight into the stock/veggie mix. Once all the squash is in the stock go ahead and ladle it into the blender. Puree for about a minuet or until silky smooth. You will probably need to do 3-4 batches to get all the soup pureed. Pour soup back into pot, reheat, salt and pepper to taste, and garnish with sour cream. YUM! Warm bellies all around.
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love


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saturday's farmer's market

Saturday is my very favorite day of the week. It's a day that I get to spend at least a few hours with my husband and little M together and we almost always go to the delectable Santa Fe Rail yard Farmer's Market. I don't know what it is but I just love farmer's markets. I get some weird overwhelming sense of joy just being surrounded by all that beautiful food. 
This week we picked up about 15 pounds of hybrid, organic, farm grown acorn squash, called "Jet" acorn squash, for little M and my husband cooked it up for him yesterday along with a big batch of applesauce. Last night at dinner I have never seen little M eat so much in my life. He ate 2 HUGE bowls of the acorn squash AND a bowl of the homemade apples. Each time he'd finish a bite, he'd frantically start pointing and yelling for more. My husband has always made little Milton's food since he started eating solids and it is so worth it to see how much he enjoys every bite. L*O*V*E . (If any of you are parents who want to start making their baby's food but aren't sure where to start, Super Baby Food is a great book and tells you probably more then you'll ever need to know about making baby food.)



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chakra clothes for the soul

Look at these gorgeous children's clothes from Chakra Design Studio Each piece is hand dyed using ancient Indian block dying techniques. This is for the hippie in me. I absolutely L*O*V*E these little bohemian pieces. I would put these on my little girl in a heartbeat.



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china white peach and raspberry double crust pie

Last weekend I baked a peach pie and fell in L*O*V*E. It was so much fun to make and was probably the most delicious thing I've eaten in a long time so I decided to make another one. This time I used China White peaches grown locally from the farmer's market and local raspberries. It was a stunner. I only tried giving away one measly piece and my husband almost killed me. If you have a little extra time and what to make something really satisfying, make  this pie with this crust. It feels so good to make something that is this beautiful and this delicious. Happy Baking:)






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and the winner is...........






Congratulations to lisad33611. She is the winner of the $20 dollar CSN gift card. Winner was chosen at random using random.org. Thank you to everyone who entered the giveaway. It was so much fun!







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quiche

I love making quiche because it's the perfect dish when you have a bunch of random ingredients in your fridge that you don't know what to do with. You don't need to follow this recipe exactly, really, just throw in whatever veggies you have lying around and it will be great. I love this pie crust and use it for all my sweet pies but it's great for savory as well. Very flaky!

ingredients:
10 eggs beaten
1/2 pound of Jarlsberg cheese grated
1 tomatoe diced
1 cup roasted, peeled and diced green chile
1 1/2 cups sliced mushrooms
corn kernels from 3 husks of corn
1 onion diced
3 cloves of garlic minced
recipe:
Saute onions, garlic and mushroom in a frying pan with butter and olive oil until soft, then add corn kernels and cook about 5-10 mins. remove from pan and combine with eggs , tomatoes, green chile and 1/4 pound of cheese. Salt and pepper to taste. Pour into deep dish pie pan lined with crust. Add remaining 1/4 pound of cheese on top. Bake at 350 degrees for 45-60 minuets. Easy! Delicious!





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