My good friend Dawn just started a blog, Two Wise Kids and a Blog. I am looking forward to the upcoming Bradon and Cameron fixes, and with any luck, Dawn will post about her unparalled baking skills, too!
26 Jul
Overheard
Bec: How’s the pepperoni pizza?
Bry: Marginal.
Bec: Really? What’s wrong?
Bry: I have no idea.
Bec: Maybe the turkey pepperoni.
Bry: Yeah, why do you buy that?
Bec: It’s like 70 percent less fat.
Bry: But it’s 100 percent more terrible.
26 Jul
Roasted Banana Birthday Cupcakes
Ava and I made Roasted Banana Cupcakes with Honey-Cinnamon Frosting for Tom’s 30th birthday, which is today. Happy birthday, Tom!
The recipe, from Martha Stewart Cupcakes, starts by roasting whole, unpeeled bananas in an effort to increase their sweetness. As a result, the recipe has a bit less sugar than other cupcake recipes. The final step is to incorporate beaten egg whites into the batter. I can’t quite master this technique–I either over-process the batter and eliminate any potential for the fluffiness that should result, or I don’t go far enough and end up with lumpy cakes. Any tips out there? This is a great recipe otherwise!
23 Jul
Fail
Bryan have had an ongoing argument–for YEARS–about where one should put dirty clothes. I think they go in the hamper, or should you be so inclined, you may sort them into one of our four baskets in the laundry room.
Bryan firmly believes they belong in a giant pile next to the shower. He will not be convinced otherwise.
After our 1,416th discussion on the matter, Bryan marched out of the bathroom and returned a second later with the hamper.
So far, his new system is working about as well as you might expect.
22 Jul
American Idyll
I recently re-subscribed to Gourmet, just in time to find an incredible barbecue menu in the July issue. I love interesting takes on traditional dishes–something familiar, yet exciting. The menu, which you can find in its entirety here, started with mint juleps. I decided to try this plum and thyme iced tea with bourbon, which I think paired nicely with the eggplant and sun-dried tomato spread.
The lemony potato salad was especially good. I liked the cold corn salad, but Ava passed it back, politely asking that I return it to her once it had been “cooked.” The beans were delicious–the stone ground mustard in the vinaigrette was a creative and pretty addition.
The ribs, though, were by far the best part of the menu. I started with a dry rub and let the ribs marinate for 24 hours. I baked them for just under three hours, then slathered them with a tar-like glaze made from the pan drippings and balsamic vinegar. Bryan finished them on the grill. I hadn’t made ribs before, and I was surprised at how easy they were.
I made a caramel honey peach pie and sour cream ice cream for dessert, but it was a hard sell after the huge dinner.
The entire menu could be made a day in advance. I served it for a small group on a Thursday night, and all I had to do that evening was grill the ribs and stir in the fresh herbs to sides. With that in mind, I think this will definitely be worth doing again. Check it out!
19 Jul
Smith family fun
We stopped in Nebraska for Leo’s third birthday party, and spend the night at Doug and Karyl’s with Aunt Laura. Their gardens are in top form–and the slide is too, thanks to a bit of wax paper and help from Grandma and Grandpa Smith!
Smith Family Weblog 