My mom is an accomplished cake decorator. Our birthday cakes growing up were always homemade, always amazing! I thought maybe I’d take after her, even a little bit?? Well, I did my best. I was happy with the results.
I used Joy the Baker‘s recipe for Simple Vanilla Cupcakes (made into a cake) and Vanilla Bean Buttercream Frosting (from her cookbook, pgs 127 and 143). I put a layer of raspberry jam between the layers. Oooh yum! I made just one cake and cut it into a square then used the extra pieces to make a second layer of a square. I felt like I was on Ace of Cakes… except my cake was way less cool than theirs are… I’m OK with that.
After the practice cake, came the real one… nervousing to be sure, but still really fun to make. It was different from the practice cake in style and decor: round and a bit simpler, but I was still happy with it. I tripled the recipe (Joy’s recommendation) and made a two layer cake.
I had fun. I may leave the cake baking and decorating in general to those like my mom and Joy, but it was sure fun to try!
The rest of our weekend was pretty much spent watching the Olympics and playing Skip-Bo and Scrabble… Joanna came over on Friday and we watched the opening ceremonies and ate homemade fish and chips (and the practice cake). It was yummy and fun! We went to an Olympics party on Sat. Our menu was British inspired (Shepherd’s Pie – yum!!)… we didn’t talk in British accents though. Guess we forgot.
The menu I planned for this week was inspired by the Olympics. I tried to include a few international dishes. Have a look, maybe there’s something fun for you to try for dinner!
Today I’m trying to avoid the couch… I might have the Olympics on, but I’m still trying to work. I’m also trying to keep myself from attempting too many gymnastics moves in the living room, or going to the pool to see if I can swim the butterfly (I can’t).
Regina is another friend from Texas. If you haven’t noticed, I have a few cherished friends who live there. More than a few. Texas and the people of it hold a special place in my heart.
I met Regina when I went to Bible school in Texas 11 years ago. She had a tiny 3 week old named Anna. We became good friends and still keep in touch even though many miles separate us. When I left Texas, saying goodbye to their family was one of the most difficult parts. They are such a dear family.
Here’s Regina…
Regina’s family getting ready to enjoy their dinner!
Last modified on 2012-07-27 21:02:32 GMT. 1 comment. Top.
Rindfleisch Gulasch (Beef Stew)
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Recipe Type: Main, Dinner, Stew, Soup
Author: Regina Stamness
Ingredients
2 onions, finely chopped, use food processor
1 lb of cubed stew meat
smart balance or butter for browning onions and meat
4 Tblsp Paprika
2 tsp Caraway seeds
2 Tblsp Rice Vinegar
5-6 beef stock
salt
pepper
2 Bay leaves
3 Tblsp Ground Majoram
2 tsp Oregano
1 small can tomato soup
Instructions
Each step is important to a perfect tasting Gulasch! In large stock pot sautee onions until they appear soft (10 minutes), stir often, do not let them brown, put lid on in between stirring.
In separate pan brown meat, add meat to onions, sprinkle with paprika. Stir well. Sprinkle with rice vinegar, stir well.
Transfer mixture into crock pot. Add the rest of the ingredients, adjust liquid level to cover all the meat. Cook covered on low for 6-7 hrs.
During the long period of cooking all the finely chopped onions will dissolve and create a very rich tasting sauce!
Thicken sauce with cornstarch if desired.
Season to taste.
Notes
Serve with Red Cabbage and Spaetlze (egg noodles) or regular pasta or potatoes.
smart balance or butter for browning onions and meat
4 Tblsp Paprika
2 tsp Caraway seeds
2 Tblsp Rice Vinegar
5-6 beef stock
salt
pepper
2 Bay leaves
3 Tblsp Ground Majoram
2 tsp Oregano
1 small can tomato soup
Instructions
Each step is important to a perfect tasting Gulasch! In large stock pot sautee onions until they appear soft (10 minutes), stir often, do not let them brown, put lid on in between stirring.
In separate pan brown meat, add meat to onions, sprinkle with paprika. Stir well. Sprinkle with rice vinegar, stir well.
Transfer mixture into crock pot. Add the rest of the ingredients, adjust liquid level to cover all the meat. Cook covered on low for 6-7 hrs.
During the long period of cooking all the finely chopped onions will dissolve and create a very rich tasting sauce!
Thicken sauce with cornstarch if desired.
Season to taste.
Notes
Serve with Red Cabbage and Spaetlze (egg noodles) or regular pasta or potatoes.
Salmon has become quite a staple in our home. I’m a big fan of baking it. It’s easy and always tastes good. We can each eat a whole fillet, but I’m finding that we often have leftovers. So, I’ve been saving them for yummy salads. You don’t need much in this salad, because there are so many other flavors… Fresh corn off the cob, zucchini, roasted and salted almonds, crispy potatoes, fried egg, cornbread croutons, green beans, and a delicious honey-mustard dressing over some lettuce.
Oh boy was it good! I was so happy to eat it!
When I was thinking about what to make for this week’s episode (we’re at episode 32 now!!), I wasn’t sure what to do. Then I remembered this salad that I’d made for myself for lunch a few weeks ago. I had to do it. I just couldn’t help myself.
If you’re not crazy about fish, don’t worry, I think leftover chicken, beef, or pork would work just fine (or omit the meat altogether). I think I’d pick chicken as my substitute preference, but if you’re preparing it, it’s your meal, so make it how you’ll enjoy it!
Even though we still had produce in our kitchen, I really missed getting a box last week. I was so happy to open this week’s box that I had to take a photo of it.
Weekly sign telling you what I’m making.
Pretty lace tablecloth and dishes, all ready for photos. The tablecloth was my Oma’s. I think of her all the time. I miss her. The dishes are from all different places. Antique stores, sales, friends… all special.
I hope you enjoy the show. I sure enjoyed making it for you! Especially the part where I got to eat the food.
Last modified on 2012-12-01 02:17:50 GMT. 0 comments. Top.
Salmon and Corn Salad
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Recipe Type: Salad, Main, Lunch, Dinner
Author: Rachel Oberg – De Ma Cuisine
Serves: 1
A great way to use amazing summer corn and leftover salmon!
Ingredients
1 t olive oil
1/4 C leftover salmon, cold
1/4 to 1/2 C crispy potatoes (leftovers are fine and can be reheated in the toaster oven, or follow the recipe)
1/4 C corn off the cob
1/4 C green beans, chopped
1/4 C zucchini, chopped
1 egg, fried
2 T almonds, chopped
2 C lettuce
1/2 C cornbread croutons
Instructions
(If using leftover crispy potatoes, re-heat in the toaster oven. 350F until they’re hot.)
Heat pan. Add oil. Slowly add egg (I like to pour it from a small bowl). Sprinkle with a dash of salt and pepper. Cook, covered, flipping if desired, until it reaches desired doneness.
Top lettuce with potatoes, veggies, almonds, croutons, and salmon. Place egg on top. Drizzle with dressing.
This was a full, yet fairly relaxed weekend.
