Life, like food, is better when shared! GNG is adventurous in the kitchen, and in life, and is collecting golden nuggets wherever she goes to share with you. If you are hungry for life, or simply hungry, stop by her kitchen and see what’s cooking. Take a golden nugget and pass it on.
Before leaving for our extended Christmas vacation in Massachusetts I worked furiously to fill our freezer with quick and easy meals that would feed Scott until he is able to join us. It's the end of the semester so he is extremely busy with running the Office of Undergraduate Studies and teaching, plus the zillion other projects he has taken on. On top of all of this, last weekend he also had to prepare the condo for an appraisal to refinance and conduct two rounds of Intel evaluations (so that I get to go to the fancy awards gala in March). With his hectic schedule, and me out of the kitchen, I wanted to make sure that he still had delicious and nourishing food that just needed heating.
Our family loves the beach so when Scott and I were planning Morgan's nursery room we went with a surfer boy theme. When it was time to convert the crib into a toddler bed I knew that I wanted to make a bright tropical quilt for it.
Last Christmas was the perfect time to make one since we were visiting my parents and I could take advantage of having my mom around for guidance... like threading the machine :) I wasn't going to have a lot of time to throw it together so I decided to try what seemed to be a quick and easy rag quilt. We made a trip to Jo-Ann Fabric and Crafts (with our must have coupons in hand) to pick out the material.
After reading several rag quilt tutorials on the web I found Creations by Kara and Green Apple Orchard's posts to be the most helpful. The quilt itself is wicked easy to make, the longest part for me was laying it out in a pattern that didn't look like I had laid it out in a pattern :) I opted to sew the X stitching on the squares, it tac…
The first time I had eggplant parmesan was for a special New Year's Eve dinner party our little brother Andrew threw a few years ago. It turned out phenomenal and I took a mental note that I wanted to try to make it sometime with my Dad's spaghetti sauce. As always, I took a lot of time looking through recipes trying to find "the one". I came across this eggplant parmesan recipe from Simply Recipes (adapted from the New York Times) and decided I had found it. What caught my eye was that this recipe used fresh mozzarella and also provided a wise tip (I certainly didn't know) to drain the excess moisture from the eggplant for a couple hours before cooking. The eggplant browned nicely and look at the fresh mozzarella just oozing out the side. Love it!