Wednesday, December 26, 2007
Getting the kids together with my MIL just to take this photo was a bit of work! Keep in mind that kids LOVE making silly faces whenever a camera is waved in front of them. And this motley bunch of kids is no exception. But we're pretty happy with the results (though Ayden, the only boy in the group, could not be cajoled into looking directly at the camera) --and grandma now has a recent picture of her with her grandbabies to display at home and at the office.
Christmas Day we went to the home of Flamenco Dad's aunt and uncle, where we and a bunch of our relatives got our party on. One thing I love about marrying into a big family is the parties! It's very reminiscent of "My Big Fat Greek Wedding," only with Puerto Rican food and Salsa music blaring in the background. Dad and Zoe performed a few Christmas songs together; and I even got in on the performing this time, dancing some flamenco for the guests. We stayed up quite late and the kids were exhausted afterwards, but it was a wonderful end to a great Christmas.
Sunday, December 23, 2007
recipe courtesy of Dawn
7 egg whites
2 1/2 cups white sugar (Superfine sugar, or process regular sugar in your food processer till its really fine.)
2 pounds ground almonds
2 tablespoons almond extract
1 cup chopped almonds
1/3 cup granulated sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Beat egg whites and sugar until fluffy. Add the ground almond and almond extract, mixing well. Shape dough into walnut sized balls, roll in sugar and put a piece of almond or candied cherry on top.
(I use the candied cherries) Bake at 350 degrees F (175 degrees F) until firm. Bottom should be light brown.
P.S. I know that most of the county is either buried in snow and/or slush, or is just plain freezin'. The greenery in the background of my photos may make you long for warmer climes. Please know I'm sending warm thoughts, and hopefully sunny skies, your way.
Saturday, December 15, 2007
We've been celebrating the successful completion of the semester, which means yours truly hasn't had too much time for cooking or blogging. I got straight A's, internets! This overachiever is glad school's over for now; I've got a few weeks off before the new term starts on January 7.
I baked a gfcf chocolate cake for the family to enjoy this weekend (thank you Bob's Red Mill for making my life easier). Though I'm not a huge fan of cake mixes in general--I am more of a do-it-yourself type--sometimes a little help from some gluten-free friends does the trick. The cake was simply decorated with a dusting of sugar. We got our chocolate fix and the kids got to help, which they love to do.
We attended a going away party for a buddy of ours who is moving to Seattle at the end of the month. Our friend Justin has played with Flamenco Dad in the past; and to celebrate the start of a new chapter in his life, everyone was invited over to jam. Zoe, who is nothing if not a ham (gee, I wonder where she got her love of performing?), gleefully offered to sing a tune for all the party guests. And since it's Christmastime, she picked a favorite.
Monday, December 10, 2007
So no more foolin' around--next time I post here, I will have officially finished the semester. I mean it. Really. I promise.
Sunday, December 02, 2007
Saturday, December 01, 2007
The most important thing when it comes to making dishes like these is having your mise en place ready; all your prep should be done in advance and set up assembly-line style. I learned this the first time I made spring rolls, when I foolishly thought I could just wing it. Big mistake! Like yesterday, I learned from my earlier missteps and pressed on. And ooh, are these good! The Thai basil and mint lend a wonderful fragrance to this dish. Of course, if it's naturally gfcf then all the better.