tag:blogger.com,1999:blog-61668827721064690112024-03-05T01:16:46.085-08:00confectionkatiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-6166882772106469011.post-87434498067051115362013-03-23T07:41:00.003-07:002013-03-23T07:44:13.363-07:00Brown Sugar Bourbon CakeSince I saw this beautiful<a href="http://www.southernliving.com/food/holidays-occasions/thanksgiving-dessert-recipes-00417000069180/page37.html" target="_blank"> brown sugar burbon bundt cake</a> in last November's issue of Southern Living, I have been dying to make it. A few weeks ago, I finally had a chance.<br />
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This cake was wonderful. Van and the Boys have quite the affinity for Bourbon and the sweet, rich flavor of brown sugar was the perfect compliment. The finished cake was really light and would pair well with almost any dinner. <br />
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<tr><td class="tr-caption" style="text-align: center;">Ready to Bake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQ7GnVpDXB5VewQ35ZYDOfRdRcuiDTvujjpUcnEnQ9Tq_zzYqLfyl563ZOg19KN8E5JVqZttgLzTKEqaLzA4nXlrafXLryERwoVARxyZ6vrdR1X9p5BhXtOdxjLYtglqvmk8x0rKo0ZBN/s1600/bb+cake+2+final.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQ7GnVpDXB5VewQ35ZYDOfRdRcuiDTvujjpUcnEnQ9Tq_zzYqLfyl563ZOg19KN8E5JVqZttgLzTKEqaLzA4nXlrafXLryERwoVARxyZ6vrdR1X9p5BhXtOdxjLYtglqvmk8x0rKo0ZBN/s320/bb+cake+2+final.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finished Cake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkr3g_hf9gyjNaIDcm-uY-v0w0L2N7_n8KrJqRlSEKhj9tPwVrmDobVb_iHCcRu7PXkkIdwp1X_jZ95qTtK8J5PWj_hNYXoe8G0JKPkqjw54wiy-_g5bIIbXejVGmF4Vg5r0R4C55BDuAZ/s1600/bb+cake+3+final.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkr3g_hf9gyjNaIDcm-uY-v0w0L2N7_n8KrJqRlSEKhj9tPwVrmDobVb_iHCcRu7PXkkIdwp1X_jZ95qTtK8J5PWj_hNYXoe8G0JKPkqjw54wiy-_g5bIIbXejVGmF4Vg5r0R4C55BDuAZ/s320/bb+cake+3+final.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious!</td></tr>
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katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-91023450732726352072013-02-15T10:28:00.001-08:002013-02-15T10:28:32.064-08:00Dreaming of the Franklin MintIt's 52 and sunny in DC. What comes to mind on this perfect almost spring day? ICE CREAM. Specifically the sweet, deliciousness that is the Franklin Mint sundae at the <a href="http://www.franklinfountain.com/menu/sundaes/" target="_blank">Franklin Fountain</a> in Philadelphia.<br />
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Mint chocolate chip has always been one of my favorite flavors, but this sundae takes it to a whole new level of goodness - mint chip and vanilla ice cream smothered in marshmallow glaze with a Creme de Menthe finish. <br />
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Amazingly, the sundae walks the perfect balance of not too sweet and not too minty. On a day like today it would be complete perfection.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqxlqWDeAQCQVfBRqBAET0SSHCCX1-SloKmpkh8YCj6XztCEb3YWDu62N9BkRv_-Iii4U_NPIN_cn4iC6bB7Gy9xHyLgW4fgJnfc3BvkKzXucivcxFqzqEX83SgguhGA3-WbKdjxYpp28/s1600/photo.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdqxlqWDeAQCQVfBRqBAET0SSHCCX1-SloKmpkh8YCj6XztCEb3YWDu62N9BkRv_-Iii4U_NPIN_cn4iC6bB7Gy9xHyLgW4fgJnfc3BvkKzXucivcxFqzqEX83SgguhGA3-WbKdjxYpp28/s320/photo.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Franklin Mint Sundae</td></tr>
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katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-78219438420893004662013-01-30T18:54:00.002-08:002013-01-30T18:54:28.976-08:00Delaplane CellarsOne of the beautiful things about where we live is that there are a plethora of vineyards within an hour drive of our house. With so many great options, deciding what to do on a gorgeous, sunny Sunday when we had Monday off was pretty easy to figure out. <br />
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At the recommendation of one of our friends we decided to try <a href="http://www.delaplanecellars.com/" target="_blank">Delaplane Cellars</a>. This winery is absolutely lovely. The tasting room features a wall of windows with stunning views and I love the decor.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiSeu15zzXk5Phpczmv4kxlWlgasukvMvslsLpTs8ZH5Fk8fCw33ngSjuMosl1My8mNO1xgQkaEZY6F5nnCcxk66KlJbOnGEUWgGTZpDXhvcbvrIhY5sHuy6hOkWSp4J5lxIQc9DtC4Xd/s1600/2013-01-20+15.28.04-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiSeu15zzXk5Phpczmv4kxlWlgasukvMvslsLpTs8ZH5Fk8fCw33ngSjuMosl1My8mNO1xgQkaEZY6F5nnCcxk66KlJbOnGEUWgGTZpDXhvcbvrIhY5sHuy6hOkWSp4J5lxIQc9DtC4Xd/s320/2013-01-20+15.28.04-1.jpg" width="320" /></a></div>
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Since it was our first-time visiting we decided to do the full tasting for $9. I have to say this is what made me really love Delaplane. Every single wine was good. EVERY ONE. I was extremely impressed. I even liked their Chardonnay which was crisp, clean, not oaky and something that I actually wanted to drink.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQLAECn0gP7K8DCdA8wLDrQXhqrxDZtkVBqjrcD0C9pIG7I2cbKBnGyOoObz4bblKigbT8zu7uGC5gVtMCjYff98mhEDvx2BYFlQwAHk8piyKjBCiLM54MCk_BqDtRxnEjAzU_t_5bJ1D/s1600/2013-01-20+15.31.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBQLAECn0gP7K8DCdA8wLDrQXhqrxDZtkVBqjrcD0C9pIG7I2cbKBnGyOoObz4bblKigbT8zu7uGC5gVtMCjYff98mhEDvx2BYFlQwAHk8piyKjBCiLM54MCk_BqDtRxnEjAzU_t_5bJ1D/s320/2013-01-20+15.31.34.jpg" width="239" /></a></div>
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My favorite wine of the day was the 2007 Springlot Reserve. This wine is well balanced with the right depth of flavor. You can taste the fruit, but it isn't overly sweet. The finish is nice, not dry or heavy on tannins. I'm pretty sure I finished half a bottle by myself. <br />
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<br />It is important to note that Delaplane Cellars doesn't accept groups of six or more, but honestly that helps ensure the relaxed and not rowdy atmosphere. There also isn't really a space for a huge group so don't let it detour you. The staff is super friendly.<br />
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I am really looking forward to spending another afternoon at Delaplane this spring and bringing one of these beauties home with me. <br />
<br />katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-69479236222669439572013-01-25T06:38:00.002-08:002013-01-25T06:39:27.929-08:00Dreaming of: Filet with Foie GrasConfession of the obvious - I love food and I think about food a lot. <br />
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I thought it may be fun to share some of the food that I dream about when we are trying to decide what to do for dinner or the things that I have found when we traveled that still make my mouth water. <br />
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This little beauty is my favorite steak at <a href="http://raysthesteaks.com/" target="_blank">Ray's The Steak</a> in Arlington. Honestly, it is one of my favorite steaks in the world. I crave this steak.<br />
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I was chatting with one of my friends at happy hour last night about making plans for a get together and suggested meeting at Ray's. I instantly started thinking about this dish. <br />
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<tr><td class="tr-caption" style="text-align: center;">Filet with Foie Gras and Mushrooms at Ray's The Steak</td></tr>
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katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-22489510030360546462013-01-19T20:15:00.001-08:002013-01-19T20:20:51.270-08:00About That RabbitEvery family has their own Christmas tradition. Some people sing carols, some make a Christmas ham and my husband and I find something unique to cook. <br />
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This all started in 2010 when I went into Whole Foods looking for Cornish Hens and they were sold out. As I started looking for a replacement, I found a pheasant. In 2011, I made our first Christmas goose. I decided that 2012 would be the year of the rabbit. <br />
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Whole rabbits can be tricky to find, but through some research I discovered that <a href="http://www.balduccis.com/" target="_blank">Balducci's</a> market in McLean carries them. Thankfully, they had three in stock when I stopped by the weekend before Christmas. <br />
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Rabbit tends to be very lean and can be difficult to roast whole so most recipes will call for the rabbit to be cut into pieces for more even cooking which really limited my choices since I was hoping to cook it whole. I eventually found this interesting recipe from <i>La Cucina Italiana</i> for <a href="http://lacucinaitalianamagazine.com/recipe/roasted-rabbit-with-rabbit-liver--prosciutto-and-marjoram" target="_blank">coniglio arrotolato</a>, which is a stuffed roasted rabbit. This recipe used rabbit liver, prosciutto and marjoram.<br />
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I have been curious about butchery for a while after seeing French recipes that involve deboning ducks. I thought that this was a great chance to try my hand at this new technique. Of course, like anyone nowadays, I turned to YouTube for a little instruction. I definitely did not debone my rabbit in 5 minutes, but <a href="http://www.youtube.com/watch?v=J6ud68Qmdyc" target="_blank">this video</a> was really helpful in giving me an idea what to do next.<br />
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From my first experience deboning an animal, I learned a few key things. Obviously, the right knife is critical. I would use a different and sharper knife next time. I also wasn't careful enough when trying to remove the spine and completely cut through the piece of meat. Finally, like anything practice makes perfect.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98TQT7ffdIP9iLDbuKxo-9a0iVQRYe5MK9ycSJq3L9Guez9Dr_NXEN3iRh306eDYScS5toDOdvAPB9mJ17yqRl3aoDoUIn-2oXB2BpEKgvkDdQvGwN27SbNV14hJGPMmxkCTXPA33v-z_/s1600/2012-12-25+17.15.00.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98TQT7ffdIP9iLDbuKxo-9a0iVQRYe5MK9ycSJq3L9Guez9Dr_NXEN3iRh306eDYScS5toDOdvAPB9mJ17yqRl3aoDoUIn-2oXB2BpEKgvkDdQvGwN27SbNV14hJGPMmxkCTXPA33v-z_/s320/2012-12-25+17.15.00.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Rabbit After I Removed the Bones</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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After removing the bones, I used my food processor to turn the gibblets into a puree with the marjoram. I unfortunately didn't realize until I had unpacked and pulled the organs out of the cavity that I didn't have all of the organs so I didn't have the same quantity as the recipe. Thankfully the organ meat and prosciutto still added a lot of flavor to the finished product, but I will either track down a rabbit with all the organs or purchase extra chicken livers to add next time.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPooJrEGnl0sro5sTWHsJpOLl_hfZ_tfynvieMSI49NNH4XrB_wAfh3VgQRgHBy89eyh-myPJSZ3XsrMrTAI8OhafHeRmftUP-iT9y3BQhmfGzZstUYHVyvbv1awCQACbdupw-_ZN5lgR/s1600/2012-12-25+17.19.14.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZPooJrEGnl0sro5sTWHsJpOLl_hfZ_tfynvieMSI49NNH4XrB_wAfh3VgQRgHBy89eyh-myPJSZ3XsrMrTAI8OhafHeRmftUP-iT9y3BQhmfGzZstUYHVyvbv1awCQACbdupw-_ZN5lgR/s320/2012-12-25+17.19.14.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Rabbit After I Spread the Ground Organ Meat and Covered it with Prosciutto </td></tr>
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After rolling the rabbit back up, I placed it on a bed of fennel and onions to bake and braised it periodically with a white italian wine. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxL9Q7EmaPfdcAT3vmDvdMwtyG-eyLsaWy2yURQF0tL3wx6tcbs-7CyXQBLeiePtZWGgnnzp2Q2qz1BZhpnoqGkznnUlfy5VdG16QoM7Pc2j0alB9fZ2ddmJ7PZhg35n0iK5KdL951pTTu/s1600/2012-12-25+17.35.26.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxL9Q7EmaPfdcAT3vmDvdMwtyG-eyLsaWy2yURQF0tL3wx6tcbs-7CyXQBLeiePtZWGgnnzp2Q2qz1BZhpnoqGkznnUlfy5VdG16QoM7Pc2j0alB9fZ2ddmJ7PZhg35n0iK5KdL951pTTu/s320/2012-12-25+17.35.26.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Rolled Rabbit Roasting on a Fennel and Onion Bed</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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The finished product was pretty impressive. After letting it rest, I served it with<a href="http://www.foodandwine.com/recipes/shiitake-and-fontina-risotto" target="_blank"> this mushroom risotto</a> that was delicious and sauteed carrots. Would I do it all again? Yes, without a doubt. This was definitely a Christmas dinner that I will never forget. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi444utS1t7AyUOstvFBUY40VJ7jw-HsDEgeaRWlPKJR3RO0F8P7ExcL0uqo2lQWFkrudWqWaBqBFtG5wwa7muorf-enNktdfwwQz2iXtfvJt141ETrBtr5c-ibiTtRQx7F8Czf9W62zjHb/s1600/2012-12-25+19.14.08.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi444utS1t7AyUOstvFBUY40VJ7jw-HsDEgeaRWlPKJR3RO0F8P7ExcL0uqo2lQWFkrudWqWaBqBFtG5wwa7muorf-enNktdfwwQz2iXtfvJt141ETrBtr5c-ibiTtRQx7F8Czf9W62zjHb/s320/2012-12-25+19.14.08.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Sliced Rabbit Ready to Serve</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYmZb71VaPNUX-RQkKl80Mh1Iq7KkdO1kB3Cpvw2vqlvkf-2aAln3IT6LVBcmLYt03Hkk_L-XWkPQKOv_60NdP-vMVNFZABAMMQdRNhmpBjuwMLPLZFmGfbtyiUxeD_u8NMU9e0WEIRYV/s1600/2012-12-25+19.16.57.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYmZb71VaPNUX-RQkKl80Mh1Iq7KkdO1kB3Cpvw2vqlvkf-2aAln3IT6LVBcmLYt03Hkk_L-XWkPQKOv_60NdP-vMVNFZABAMMQdRNhmpBjuwMLPLZFmGfbtyiUxeD_u8NMU9e0WEIRYV/s320/2012-12-25+19.16.57.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rabbit, Mushroom Risotto and Carrots</td></tr>
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katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-31534078245480341442013-01-10T19:24:00.002-08:002013-01-10T19:24:56.145-08:00Captain America CupcakesI'm catching up on all of the things that I wished I would have blogged about during my extended break. One of the things that I really wished that I had shared were some of my creative confections.<br />
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I always try to do something special for each of the Boys on their birthday. For Chase's birthday, I decided to try making some Captain America inspired cupcakes. Chase has a classic prep and all-American style so Captain America seemed like a good fit. <br />
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To make the cupcakes, I used <a href="http://www.bakerella.com/festive-for-the-fourth/" target="_blank">Bakerella's vanilla 4th of July cupcakes</a> complete with red and blue sprinkles inside. I also used her pudding frosting mix with vanilla pudding and cool whip. The Boys loved the cupcakes and the frosting so it was a home run. <br />
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<br />katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-11752212277531355862013-01-07T14:21:00.000-08:002013-01-07T14:21:01.194-08:00The Year of Me<div class="separator" style="clear: both; text-align: center;">
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The older I become the more I don't like making New Year's resolutions. Inevitably, I don't keep them even when I try to make them really easy to achieve. My past resolutions are typically efforts to try to read more so I'll try to read X amount of books for the year.<br />
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This year, I thought I would skip the resolution and make a new initiative - do one thing a day that will make my life better. Maybe it is devoting one hour to a project that has been on the back-burner, spending 30 minutes doing yoga or just packing my lunch for the next day so I eat one less meal out.<br />
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Last year was a really rough year for me and I spent way too much time focusing on things other than myself. There were many days that I felt overwhelmed by life or just wasn't sure what to do to make things better. I felt like I was frequently just trying to get by and couldn't extend the effort to do anything other than commute, work and sleep. <br />
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As I 2013 approached, I was struggling with many of those same thoughts and worried about having another not so great year. I recently had an epiphany and realized that I need to be more proactive. The only control that I have in making 2013 a great year is by investing in myself and the things that make me happy.<br />
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I know that seems very obvious, but I needed to take the power back and worry less about the things that are outside of my control. This isn't about being selfish or ignoring my responsibilities, but I know that by making myself a priority I will be a happier person, a better wife and a better friend. I will be able to better take things in stride, have more balance and bounce back when things aren't going so well. <br />
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I am going to make 2013 the year of ME! I hope that you will join me on my journey over the next twelve months and that you will take time to invest in yourself as well. <br />
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<br />katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-38871641895813215722013-01-06T14:32:00.001-08:002013-01-06T14:32:48.018-08:00New Year, Fresh StartI have seriously missed blogging over the past few months and thought that the new year was the right time to get back into the swing of things.<br />
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I've got lots of new ideas and great things to share to spice up things around here. Mostly importantly, I've got quite a few sugary, sweet confections for you!<br />
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I know that 2013 will be a great year for <b>confection!</b>katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-33411590248263968632012-08-01T14:40:00.000-07:002012-08-01T14:43:10.418-07:00Momofuku Milk BarTwo weeks ago, I had the opportunity to meet my friend, Jennifer, in New York for a crazy 24 hour visit. Before I left, I was able to stop and check out the <a href="http://milkbarstore.com/main/" target="_blank">Momofuku Milk Bar</a>. I've been dying to try one of David Chang's restaurants for quite some time and I have heard amazing things about their desserts so I figured stopping at Milk Bar was the best I could do with limited time.<br />
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Most of the desserts at Milk Bar need to stay refrigerated which isn't ideal for a long trip back to DC. However, they had a great selection of cookies that were perfect for me to take home to Van. I picked up one of each type - compost, chocolate, cornflakes and marshmallow, corn, and blueberry. Unfortunately, I didn't do a good job of taking pictures, but the cookies (especially the corn cookie) earned rave reviews from Van and the Boys. Based on the reviews from the Boys, I would say they were good enough to consider buying the Milk Bar cookbook to be able to recreate them at home. <br />
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In addition to the cookies, I decided to pick up some of the birthday cake truffles for myself to enjoy before I left New York. The truffles were incredibly rich and had a really unique taste and texture. They tasted like a combination of milk, cake and cereal with sprinkles. The texture was also really interesting with a dry, crumbly outside and a dough like inside. I am glad that I tried them, but next time I think I would try something else or stick with the cookies. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RbL9POhC5ohWLE4Ng7ZKB9h3mUk2QF2qFV-WRQh8-tvxD55RTobD7b2uCfPs5s28eh2fu-KcoKjLewNKJJxFv8gHZSDdaxzPVYx6_kdDjXfEoAAE5vacg1AnNUH0xp_J9uA84gEVGvKF/s640/blogger-image--760817091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0RbL9POhC5ohWLE4Ng7ZKB9h3mUk2QF2qFV-WRQh8-tvxD55RTobD7b2uCfPs5s28eh2fu-KcoKjLewNKJJxFv8gHZSDdaxzPVYx6_kdDjXfEoAAE5vacg1AnNUH0xp_J9uA84gEVGvKF/s320/blogger-image--760817091.jpg" width="320" /></a></div>katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-78343646864188495722012-07-24T19:37:00.000-07:002012-07-24T19:37:07.353-07:00The Imperfectionists<br />
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Source: <a href="http://www.amazon.com/The-Imperfectionists-A-Novel-ebook/dp/B0036S49GE/?qid=1341885405&s=digital-text&sr=1-1&keywords=the+imperfectionists+kindle&ie=UTF8&ref=sr_1_1" style="color: #76838b; font-size: 10px; text-decoration: underline;">amazon.com</a> via <a href="http://pinterest.com/confectionstyle/" style="color: #76838b; font-size: 10px; text-decoration: underline;" target="_blank">Katie</a> on <a href="http://pinterest.com/" style="color: #76838b; text-decoration: underline;" target="_blank">Pinterest</a></div>
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Admittedly, I got this book because of its cover. I was looking around the airport, killing time and the pretty font on the cover of this book peaked my interest. The summary that focused on an international newspaper in Rome seemed interesting so when I returned to my gate, I downloaded it to my Kindle.<br />
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What is most interesting about this book is the way the story comes together. Each chapter is a different piece of the puzzle working backward from the present day while moving forward from the creation of the paper. The last few chapters were by far the best, but the book didn't quite live up to the "magnificent" reviews.katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com1tag:blogger.com,1999:blog-6166882772106469011.post-31718486981085958052012-04-29T09:05:00.004-07:002012-04-29T09:08:18.413-07:00Lemon Pound CakeI was looking for something light and fresh to make for Easter and found this delicious<a href="http://www.foodandwine.com/recipes/lemon-glazed-citrus-yogurt-pound-cake" target="_blank"> lemon pound cake recipe</a> from Food & Wine. What made this cake intriguing was the use of grapefruit juice and yogurt. The recipe calls for a glass loaf pan which I didn't have so I used my regular metal one instead. I think the results would have been better with the glass pan. I felt like the edges on mine were a little over-done.<br />
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This cake is simple to make, but does take a while since there is a 50 minute bake time followed by the lemon syrup coating and then the glaze. I'm pretty sure the boys felt like this cake was never going to be ready. Thankfully, it turned out to be well worth the wait. <br />
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<tr><td class="tr-caption" style="text-align: center;">Clockwise: Floured loaf pan, dry ingredients, sugar and butter, yogurt and grapefruit mix and lemon ready to zest.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cake Batter Ready to Bake</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Baked Ready for the Glaze</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Final Cake Ready to Eat</td></tr>
</tbody></table>katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-88651903075551907512012-04-23T19:17:00.002-07:002012-04-23T19:17:37.331-07:00Affo - What???I am in love with Affogato! It's all my favorite things - delicious, creamy gelato with a shot of expresso poured over top. Of course, quality makes a huge difference and we are lucky to have the awesome <a href="http://www.pitangogelato.com/index.php" target="_blank">Pitango Gelato</a> not far from our house. Pitango focuses on the freshest ingredients and locally grown as much as possible. The gelato at Pitango is actually better than a lot of what we had in Rome so this is the real deal!<br />
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I pretty much can't make it anywhere near Pitango without stopping in for an affogato. I love that you can also try different flavor combinations. My favorites are the Bourbon Vanilla and Stracciatella (Vanilla with Chocolate Chips). Get creative and give one a try!<br />
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<tr><td class="tr-caption" style="text-align: center;">Affogato at Pitango Gelato</td></tr>
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<br />katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-7928362197300863022012-04-19T05:27:00.001-07:002012-04-23T18:48:30.157-07:00Nautical Details: Flip FlopsI found these awesome flip flops on sale at the J. Crew outlet over Easter weekend. They are super comfortable and didn't require the normal breaking-in period that most other flip flops require. Best of all they look great with pretty much all of my casual spring / summer wear and have cute anchor details to boot!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0lsXJUGtsAjy37lm_04drgc6i-V98PIsZuALK2Pwm50FOBEPPHTWgJYEYyPaO0ZKFNYBBS3OI7GF6QlSteZjZ2-A5tNcwBGwzaOViSDNo692uR4WTmH7UDxfCsVtCX50QTmA6XPoMw3y/s640/blogger-image--2102336448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0lsXJUGtsAjy37lm_04drgc6i-V98PIsZuALK2Pwm50FOBEPPHTWgJYEYyPaO0ZKFNYBBS3OI7GF6QlSteZjZ2-A5tNcwBGwzaOViSDNo692uR4WTmH7UDxfCsVtCX50QTmA6XPoMw3y/s320/blogger-image--2102336448.jpg" width="320" /></a></div>katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-70017734159888345322012-04-15T17:12:00.000-07:002012-04-23T18:49:07.708-07:00Hunger GamesThanks to Suzanne Collins, I am ahead of schedule on my reading list. I started reading <i>The Hunger Games</i> in March and quickly got sucked into the story. In two weeks, I completed <i>The Hunger Games</i>, <i>Catching Fire </i>and <i>Mocking Jay</i>. <br />
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This series is really intense and I think as an adult you look a lot deeper at the struggles that the characters face. Throughout the series, you see the terrible things that humans are capable of - which is not too far of a stretch from many of the things that occur in our world today.<br />
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Throughout it all, you see the resiliency of the human spirit and our potential to overcome.<br />
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Source: <a href="http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Ddigital-text&x=0&field-keywords=hunger+games&y=0" style="color: #76838b; font-size: 10px; text-decoration: underline;">amazon.com</a> via <a href="http://pinterest.com/confectionstyle/" style="color: #76838b; font-size: 10px; text-decoration: underline;" target="_blank">Katie</a> on <a href="http://pinterest.com/" style="color: #76838b; text-decoration: underline;" target="_blank">Pinterest</a></div>
</div>katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-9393640369348496802012-04-15T16:56:00.001-07:002012-04-15T16:56:16.143-07:00March MadnessBetween my husband's birthday, our vacation in Athens and Rome, a busy few weeks at work, I wasn't able to to find much time over the past 6 weeks for blogging. I am trying to catch up with a vengeance. I find that balancing priorities and time is a constant challenge lately.<br />
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On the positive side, I have a wealth of material just waiting to be posted. I am excited to get back into the routine and share all the things I have been working on of late.katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-11292003718764856372012-02-28T19:33:00.001-08:002012-02-28T19:36:53.243-08:00Something New for The Kitchen: Peppadew PeppersThere are so many wonderful ingredients out there and to keep from getting into a rut I am always looking for something new for the kitchen. I thought that this would be a great regular feature to help introduce new ingredients and hopefully encourage others to be a little more adventurous in their cooking.<br />
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For dinner last Sunday I decided to make Chicken Scarpariello. The recipe called for <a href="http://www.peppadew.com/main/en" target="_blank">Peppadew</a> peppers which I had never heard of before. Of course, I was intrigued. I did a little research and learned that Peppadew takes sweet peppers grown in South Africa and preserves them. The resulting peppers are sweet, tangy and not too hot. (Admittedly, I have a really low heat tolerance.) The best part is that Peppadew has provided jobs for thousands of people in Africa and works to support local farmers.<br />
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I was able to find these at my local Whole Foods and they were great in the recipe. Peppadews would be great addition to stir fry, dips or just to add a little kick to your meal. <br />
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<br />katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-57310865610433477492012-02-25T15:27:00.001-08:002012-02-25T15:27:17.638-08:00The Paris WifeLike so many people, I find myself spending too much time focusing on my hectic schedule, work, email and all of the distractions that keep me from doing some of the things that I most enjoy. This year I am trying to refocus my energy, unplug a little more and spend time on things that I love like reading. I decided to set a goal of reading at least 12 books this year.<br />
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To start I decided to read Paula McLain's book, <i>The Paris Wife</i>. I got this book at the end of last year and hadn't read it so I figured it was the perfect time. This book is a fictional account of the marriage of Ernest Hemingway and Hadley Richardson. The author based the story on the letters and memoir, <i>A Moveable Feast</i>.<br />
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The book imagines the life of Hemingway and Richardson during their time in Paris and their challenging relationship together. Readers get a glimpse at what some of the conversations might have been like between the two and chronicles the inevitable changes that happen as people grow and change.<br />
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The book was a great read and I loved the picturing all of the places in Europe that the characters traveled, especially their time in Spain. This book caused me to reflect on marriage and how deeply you can love someone despite the pain and hurt that they might cause. <br />
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</div>katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-66103127185789951442012-02-20T17:53:00.000-08:002012-02-20T17:56:08.888-08:00Best Ever Lemon and Olive Oil CakeLast Saturday we decided to make paella for dinner and turned it into family dinner night. I was looking for something light and simple to make for dessert and turning to my epicurious phone app. I've had olive oil cakes a few times at restaurants, but had never tried to make one myself. I thought it would be a good balance to the rich and heavy paella. The best part was that I had all of the ingredients at home.<br />
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This <a href="http://www.epicurious.com/recipes/food/views/Lemon-Olive-Oil-Cake-234274" target="_blank">recipe</a> is so simple and the resulting cake is amazing. Based on the looks of the final cake, I thought that it would be really dense, but it was extremely light. This cake would be great with a berry compote and was delicious with the gelato that Van picked out.<br />
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<tr><td class="tr-caption" style="text-align: center;">The egg yolks and sugar</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The final cake batter</td></tr>
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<br />katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-29737254663487063522012-02-13T19:03:00.000-08:002012-02-13T19:03:29.028-08:00Clare's Greek DipOne of my fabulous coworkers, Clare, found an amazing new job and to celebrate her last day at our office we had a dip party. We all bring different dips and chips and make it lunch. Clare picked out this awesome <a href="http://tastykitchen.com/recipes/appetizers-and-snacks/holiday-or-anyday-greek-dip/" target="_blank">recipe</a> for me to make and I had to share. I think it is probably the easiest thing I have ever made and it was great. This dip is really light and refreshing and especially good with pita chips. <br />
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<br />katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-84161679195926268292012-02-11T10:19:00.000-08:002012-02-11T10:22:27.048-08:00Creative Clutches from Kate SpadeI couldn't get too far into this blog without discussing my love for Kate Spade. I have been a huge fan for years and have been slowly building my collection. I love the personality, creativity and style of this brand. Kate Spade is always fun, fresh and a fabulous addition to any day.<br />
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One of my more recent obsessions are the creative clutches that have debuted over the past few years. It all started with the newspaper clutch. As soon as I saw it, I just knew I had to have it. This bag is almost too real. Every time I open it up, I get comments - "Oh my gosh is that a bag"or "I thought that was really a newspaper". It is the perfect conversation piece and the perfect bag to take to brunch.<br />
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Source: <a href="http://www.katespade.com/designer-handbags/fabric-purses/the-journal-newspaper-clutch/PXRU2250,default,pd.html" style="color: #76838b; font-size: 10px; text-decoration: underline;">katespade.com</a> via <a href="http://pinterest.com/confectionstyle/" style="color: #76838b; font-size: 10px; text-decoration: underline;" target="_blank">Katie</a> on <a href="http://pinterest.com/" style="color: #76838b; text-decoration: underline;" target="_blank">Pinterest</a></div>
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My newest obsession is the All Aboard Ship Clutch. I think this would be the perfect clutch for summer and I can just picture carrying this on vacation - in the States or abroad. How cute would this be with a vintage inspired red dress at a summer wedding?<br />
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Source: <a href="http://www.katespade.com/designer-handbags/leather-handbags/all-aboard-ship-clutch/PXRU3204,default,pd.html?dwvar_PXRU3204_color=440&start=9&cgid=handbags-clutches" style="color: #76838b; font-size: 10px; text-decoration: underline;">katespade.com</a> via <a href="http://pinterest.com/confectionstyle/" style="color: #76838b; font-size: 10px; text-decoration: underline;" target="_blank">Katie</a> on <a href="http://pinterest.com/" style="color: #76838b; text-decoration: underline;" target="_blank">Pinterest</a></div>
</div>katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-79587127457375178742012-02-08T18:17:00.000-08:002012-02-08T18:32:14.237-08:00Comfort Food and One Kick-A$$ CobblerAfter a couple of really long, crazy weeks at work I was seriously craving comfort food. To me, nothing is more comforting than a beef potpie with a cheddar biscuit top and a berry cobbler. So last Friday became family dinner night with the Boys. I have to say it was a huge success since not a bite of potpie was left! And the cobbler? Well it was probably one of the best things I have EVER baked! <br />
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Here it is from start to finish. It took about 3 hours to make both dishes including all of the prep and bake time. The most difficult part was probably getting the cobbler crust to come together without adding too much liquid. Overall, these recipes are great for even novice cooks.<br />
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The original recipe for the beef potpie is from Food & Wine and can be found <a href="http://www.foodandwine.com/recipes/beef-and-vegetable-potpie-with-cheddar-biscuits" target="_blank">here</a> and the cobbler is from the December 2011 issue of Southern Living and can be found <a href="http://www.myrecipes.com/recipe/winter-blackberry-cobbler-50400000118330/" target="_blank">here</a>. I have adapted the potpie recipe since the original makes two 9x13 pans my notes are below. Enjoy!<br />
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First I peeled and sliced the parsnips, carrots, onion and garlic for the potpie. The original recipe for the potpie doesn't call for garlic, but the first time I made it I felt like it was too bland so I started adding 2 cloves of garlic. I also chopped the rosemary and added the fresh thyme to a small bowl so it would be ready. I also use at least one full tablespoon of the herbs instead of half for one 9x13 pan. </div>
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<tr><td class="tr-caption" style="text-align: center;">Sliced Parsnips, Carrots, Onion and Minced Garlic</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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After I finished the prep for the potpie, I preheated the oven and made the crust for the cobbler. This dough barely came together for me and I ended up adding about one extra tablespoon of milk. I think that if you have a large food processor it might be really helpful to use to combine the crust. </div>
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Once I had the dough together, I divided it into two and rolled out half the dough. Wrapped the other half of the dough in plastic wrap and put it in the fridge. I used a pizza wheel to cut the dough into strips and placed them on a slightly greased baking sheet. I baked the strips of crust and then placed them on a rack to cool.</div>
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While the crust was cooling, I turned my attention back to the potpie. I used my Le Creuset to melt two tablespoons of butter and two tablespoons of olive oil. Then I added the veggies. I cooked the veggies about 7 minutes until they were soft and then added the beef and herbs.<b> It is really important to use very lean ground beef for this recipe. I use 90 / 10 or 93 / 7. I</b> <b>tried using 80 / 20 and it didn't turn out as well. </b></div>
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<tr><td class="tr-caption" style="text-align: center;">Cooking the Beef with the Veggies</td></tr>
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After cooking the beef, I added 2 tablespoons of flour. Then slowly I added the chicken broth and milk. I use about 3/4 cup of milk and 3/4 cup of broth. I find that each time I do this part I end up changing the amount of liquid and flour slightly to get the right consistency. At this point, I add a little less than a half of a 10 oz bag of frozen peas and less than half a 10 oz bag of frozen corn. Corn isn't in the original recipe, but I like adding more veggies where I can.<br />
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At this point, I add salt and pepper and make sure that I taste the mixture. Based on how things taste and the consistency, I make any adjustments to seasoning or cooking time. Once everything is just right, I add the mixture to a 9 x 13 baking dish.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0qIyVkeyPN8M170vFbzqa3DPJcmWDx3zfZ9io1AbACEzG0GQxguV67VLu-3vM9r3u6_XjTRu-ESEGc9FNrQawZpqE0cfG6WkU4Noye2rDxJtp0gDkIQ9HP-EI1O-KQH14oMZJ1_ocvJc/s1600/IMG_0632+v3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0qIyVkeyPN8M170vFbzqa3DPJcmWDx3zfZ9io1AbACEzG0GQxguV67VLu-3vM9r3u6_XjTRu-ESEGc9FNrQawZpqE0cfG6WkU4Noye2rDxJtp0gDkIQ9HP-EI1O-KQH14oMZJ1_ocvJc/s320/IMG_0632+v3.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Potpie Ready for the Biscuit Top</td></tr>
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Then I make the cheddar biscuit topping. I add 2 cups of flour to a bowl and used my pastry blender to cut in 3/4 stick of butter. When it is the consistency of coarse meal, I add 1 cup of shredded cheddar. I add 1 cup of milk and stir until the dough comes together. I add golf-ball sized rounds of the dough to cover the top.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDr6DtnF0ycnFbjMHOjQQQpQd1_kLcrUEXbfoRpjhftTtYj538I5a0sfmeyYK2fJM7MD3uRAUXUtjsEXbCjGqdxZU5WtMSBPUm-a954BB9NWGSpPMDoEkoNKtCkyXVdMlZpX6KtfHEcKT/s1600/IMG_0634+v+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZDr6DtnF0ycnFbjMHOjQQQpQd1_kLcrUEXbfoRpjhftTtYj538I5a0sfmeyYK2fJM7MD3uRAUXUtjsEXbCjGqdxZU5WtMSBPUm-a954BB9NWGSpPMDoEkoNKtCkyXVdMlZpX6KtfHEcKT/s320/IMG_0634+v+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to Bake</td></tr>
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If you are baking the potpie after the cobbler crust, make sure that you have increased the oven temperature to 450 degrees Fahrenheit. Place the potpie in the oven to bake for 40 minutes. If you are worried about the liquid in the potpie spilling over, place the pan on a jelly roll pan.<br />
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Next it's time to finish the cobbler. Take the dough out of the fridge and roll it out on a lightly floured surface. Cut the dough into strips. Then add the frozen berries to a large mixing bowl. I used two 10 oz bags of blackberries and one 10 oz bag of blueberries. Then I added just under two cups of sugar with the flour and lemon juice and combined.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcy6jguGCyP_R4uuLSwprdWSlW4WXM5XQu49ZXubLVT87-vWiWkTGZQxcMuzXwugZaK8dxLfsGVTCEzoLR8ID9AFS4tsHKuh-iXB7x0jOCv18-5rSXRHccahsRnRNeDrFMQT_C5sbhU62C/s1600/IMG_0635+v+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcy6jguGCyP_R4uuLSwprdWSlW4WXM5XQu49ZXubLVT87-vWiWkTGZQxcMuzXwugZaK8dxLfsGVTCEzoLR8ID9AFS4tsHKuh-iXB7x0jOCv18-5rSXRHccahsRnRNeDrFMQT_C5sbhU62C/s320/IMG_0635+v+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Berry Mixture</td></tr>
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Add half of the berry mixture to a greased 9x13 baking dish. Break apart the pre-baked strips of crust on top and then add small pieces of butter on top. Cover the crust pieces with the rest of the berry mixture. Use the strips of dough that were just rolled out to form a lattice pattern over the top of the cobbler. Place the remaining butter in between the lattice and sprinkle sugar on the top of the crust. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwv1cvdnTBA-xSkBDEHwMJOg3l2vXleofOyodEt9tlI2VAtO_Is3H4iims6Z-KAPaIlwftIW6BYPH5O0AXYTOUmLDP9Yl7osjewHRHOI_PvdN2E01vYFd-HmELY7pc0BFttlPIbT4fykje/s1600/IMG_0637+v+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwv1cvdnTBA-xSkBDEHwMJOg3l2vXleofOyodEt9tlI2VAtO_Is3H4iims6Z-KAPaIlwftIW6BYPH5O0AXYTOUmLDP9Yl7osjewHRHOI_PvdN2E01vYFd-HmELY7pc0BFttlPIbT4fykje/s320/IMG_0637+v+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to Bake</td></tr>
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Wait until the potpie is finished cooking and cooling to lower the oven temperature for the cobbler. Place the cobbler in the oven to bake for 50 - 60 minutes. The cobbler should be finished baking right about the time you are done eating dinner. Let the cobbler cool a bit then serve with ice cream or Cool Whip. Of course, we had both.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGUSGGJemEP-qrUSdUQqkJaqlwVajX5UlmyBZ0tpM30laSFSNYPQkpH_sltgGrpStGKAyHVD4nlVjDXiChCa-bFc7IpDNZ1Bjo53e6OQgH6ufUWrV8J5z8v-kMHSuUzmB3KXhuWWPCmYj/s1600/IMG_0640.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDGUSGGJemEP-qrUSdUQqkJaqlwVajX5UlmyBZ0tpM30laSFSNYPQkpH_sltgGrpStGKAyHVD4nlVjDXiChCa-bFc7IpDNZ1Bjo53e6OQgH6ufUWrV8J5z8v-kMHSuUzmB3KXhuWWPCmYj/s320/IMG_0640.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Instagram Photo of the Finished Cobbler</td></tr>
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<br />katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-20458009478166234362012-02-05T20:28:00.000-08:002012-02-05T20:28:43.184-08:00Soup SeasonThere is nothing better than a bowl of soup on a winter day. Last week I dove into my <a href="http://www.amazon.com/Lee-Bros-Simple-Fresh-Southern/dp/0307453596/ref=sr_1_1?ie=UTF8&qid=1328500489&sr=8-1" target="_blank">Lee Brothers cookbook</a> and made their delicious Rosemary Butternut Squash soup. This soup is exactly what the Lee Brothers focus on in their cookbook - Simple, Fresh and Southern (admittedly, I added extra ham). Honestly, the most difficult part of this is peeling and cutting the squash.<br />
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To make this soup, I sauteed ham, rosemary and garlic in a pan. Then I added the squash and simmered it in 3 cups of water for about 7 minutes. I used my blender to puree the soup and that was it - ready to eat. I added freshly ground pepper and two tablespoons of buttermilk for garnish. <br />
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This soup would be a great way to start a meal, but I used it as an easy to reheat dinner after a late night at work. The really nice part about this recipe is that it made the perfect amount for about 4 or 5 servings so we didn't end up eating this soup for a week.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-XT69Q_lU9bd3phupTiw2yFHX6X8FNqYDYd-hOt2A2F4qqBtTE7APTIUo9rb6fz1mjviSmt7PRLJ2W7_xZ8Avobv0mrm4PidgSlQtns53gd1hQk6dQ6rv84CFZ0pFy2yFKLW_voKPdBG/s1600/IMG_0624.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-XT69Q_lU9bd3phupTiw2yFHX6X8FNqYDYd-hOt2A2F4qqBtTE7APTIUo9rb6fz1mjviSmt7PRLJ2W7_xZ8Avobv0mrm4PidgSlQtns53gd1hQk6dQ6rv84CFZ0pFy2yFKLW_voKPdBG/s320/IMG_0624.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Simmering the Squash</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ulZS8_nu1j502dWdajwDvsvgjPGwLpLPhhgIyqE-tfXwOZCHdqTvhKa2s5moQcv1uKRNdvHzRomGU9LmeOg5ogQGiHVbCVHpZ9BYbYIjwTwKq96yGunUHV6RFT_h1xJL3803Eb3WZ10D/s1600/IMG_0625.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ulZS8_nu1j502dWdajwDvsvgjPGwLpLPhhgIyqE-tfXwOZCHdqTvhKa2s5moQcv1uKRNdvHzRomGU9LmeOg5ogQGiHVbCVHpZ9BYbYIjwTwKq96yGunUHV6RFT_h1xJL3803Eb3WZ10D/s320/IMG_0625.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pureed Soup </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitd5pp3C5g84uXYrkpOf7DAGXYYN4xlnRn6gUJOlNexGegP3TuRefmLILtj6w2Ut-yaILuAvMTrdrXvl5z-C5gqV_Qb5qc-UZ6sqbwcz0xn097FkEVpHQmpiepWCOWCryZ39LnPBfKIuX-/s1600/IMG_0626.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitd5pp3C5g84uXYrkpOf7DAGXYYN4xlnRn6gUJOlNexGegP3TuRefmLILtj6w2Ut-yaILuAvMTrdrXvl5z-C5gqV_Qb5qc-UZ6sqbwcz0xn097FkEVpHQmpiepWCOWCryZ39LnPBfKIuX-/s320/IMG_0626.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Finished Product</td></tr>
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<br />katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-12005641924358421412012-02-02T21:00:00.000-08:002012-02-02T21:00:54.503-08:00Booze with BowsA few weeks ago, the Boys had a Stock the Bar Party and the obvious question was what to bring. Of course, Van had the perfect answer - Hendrick's Gin.<br />
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Not familiar? Let me introduce you...<br />
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Hendrick's is a gin that everyone can love. It is infused with cucumber and rose petals and thankfully lacks the I-just-poured-Pine-Sol-in-your-drink profile of many other gins. What make Hendrick's even better is the beautiful bottle and overall design, not to mention that their <a href="http://www.hendricksgin.com/" target="_blank">website</a> is awesome. <br />
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Paired with a grosgrain ribbon this bottle makes the perfect gift for your host or hostess.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuEcjop7j09yZQEtGjn3wOb7NkxjQl0DS1tkwqlQ5Ip2TC_qdZophhKgrpe3TgF8mvVBXjmHFYV8gIOVleXTym3gCNwoH9LyGTAyZ8TlcK2oEJnmYFohI-60_nuIYz-zmaVWbDiItTEWD/s1600/hendricks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuEcjop7j09yZQEtGjn3wOb7NkxjQl0DS1tkwqlQ5Ip2TC_qdZophhKgrpe3TgF8mvVBXjmHFYV8gIOVleXTym3gCNwoH9LyGTAyZ8TlcK2oEJnmYFohI-60_nuIYz-zmaVWbDiItTEWD/s320/hendricks.jpg" width="320" /></a></div>katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-85740392992845219032012-01-31T17:29:00.000-08:002012-01-31T17:39:40.891-08:00Into the Vietnamese KitchenNow that my kitchen is fully operational again, I had the opportunity to dive into my newest cookbook, <a href="http://www.amazon.com/Into-Vietnamese-Kitchen-Treasured-Foodways/dp/1580086659/ref=sr_1_1?ie=UTF8&qid=1328058487&sr=8-1" target="_blank">Into the Vietnamese Kitchen</a> by Andrea Nguyen. I decided to start with an easy recipe, Garlicky Oven-Roasted Chicken or Ga Roti.<br />
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I made the marinade on Saturday by combining soy sauce, sugar, black pepper, soy sauce and canola oil. I let the chicken marinade in the fridge overnight rotating it occasionally to make sure that it was evenly coated. Sunday evening I baked the chicken at 400 degrees for about 40 minutes starting with the skin-side down and flipping it after the first 15 minutes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTzHDjfB-ra81ZqvvCqmbpO-OYRTZUtQ30jNrw3YgeclqLoGqqI3JJrnDHUSO6qAFlNyzHWcJ9wA1MjlKKva0VFjGMndqP_ViXmS0JakOsRAI-RIIwGVsLsiSUkiQXaRWmoQJef_hvNCG/s1600/chicken+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKTzHDjfB-ra81ZqvvCqmbpO-OYRTZUtQ30jNrw3YgeclqLoGqqI3JJrnDHUSO6qAFlNyzHWcJ9wA1MjlKKva0VFjGMndqP_ViXmS0JakOsRAI-RIIwGVsLsiSUkiQXaRWmoQJef_hvNCG/s320/chicken+1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Marinated Chicken Before Baking</td></tr>
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The finished chicken was delicious and was perfect for lunch the next day. For dinner, I paired it with rice and sauteed broccoli. I loved how quick and easy this recipe was and it is a great addition to my arsenal of go-to meals during the work week.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Ins-n7k6cR54TjrCfbLSLmYc1Cq9qppBGm38axPIi0pxZKd2KT5Nlx8wyqn8oI8cR7kqDegNxt3S3NY0jAR-l8tHT3VIk6LeLUpeo41a8968dQIsFQH0jXx4kHx4Em6fmXvnRGBKYObJ/s1600/chicken+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Ins-n7k6cR54TjrCfbLSLmYc1Cq9qppBGm38axPIi0pxZKd2KT5Nlx8wyqn8oI8cR7kqDegNxt3S3NY0jAR-l8tHT3VIk6LeLUpeo41a8968dQIsFQH0jXx4kHx4Em6fmXvnRGBKYObJ/s320/chicken+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Finished Product</td></tr>
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<br />katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0tag:blogger.com,1999:blog-6166882772106469011.post-57449230917077926782012-01-30T18:31:00.000-08:002012-01-31T15:50:00.704-08:00Our New KitchenWith our love of cooking and entertaining, the kitchen is truly the heart of our house and the most used room by far. Since moving into our house about three years ago, it has been on our list of projects we would like to tackle. We were lucky to be able to finally make that dream happen (Thanks, Honey!). Our kitchen had great bones with good cabinets, lots of storage space and a functional layout. All we needed to do was get rid of the linoleum and update the countertops. We found a great local company that completed the job on-time and on-budget and we are absolutely thrilled with results.<br />
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We wanted something different and selected a porcelain tile that looks like hardwood, a dark granite with lots of grays and beige and we tied everything together with a glass tile and stone backsplash. Since our kitchen doesn't get much light, we painted the walls a super pale blue. We polished everything off with new sink and faucet. It is amazing the difference that those little details make. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-p95L1hahCOUJvNwO-fJF5QsEUpOt_0MCcAKwXr11rgNdzWEnlPI60m9seOwoWntITaWR4R524lzDBrwbl6I6dTOunYES-uz6fNGaf0DAefpHvb5mEzrVLHkblwFWOO97t5GaZ_-WfCh/s1600/IMG_0563.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-p95L1hahCOUJvNwO-fJF5QsEUpOt_0MCcAKwXr11rgNdzWEnlPI60m9seOwoWntITaWR4R524lzDBrwbl6I6dTOunYES-uz6fNGaf0DAefpHvb5mEzrVLHkblwFWOO97t5GaZ_-WfCh/s320/IMG_0563.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhXoYF-1KeC6m56rMdjAqbjDUC48E0EmfR98RXmiLuZb8Pu5cFcAbDMitgWwMYRp88lc6sHAa4OhWX6DCNz4jScsO6wFvqGKifww3KKrV_iLLqRzBRsFSBd43l5kTrt01pESMTRXXmDal/s1600/IMG_0582.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdhXoYF-1KeC6m56rMdjAqbjDUC48E0EmfR98RXmiLuZb8Pu5cFcAbDMitgWwMYRp88lc6sHAa4OhWX6DCNz4jScsO6wFvqGKifww3KKrV_iLLqRzBRsFSBd43l5kTrt01pESMTRXXmDal/s320/IMG_0582.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOWSgClcmbljUFNawN55elmb8L5jmCJTPxQhXjUNm5By6V6FdgmyfTfxNLmaDFtzTM513GaxevdCQCbVkgpRadij08k6QuisH3ukbCUWAWTRjG7UpLc529vtLPFu-c4An7bVG_9rjQ8XP/s1600/IMG_0567.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWOWSgClcmbljUFNawN55elmb8L5jmCJTPxQhXjUNm5By6V6FdgmyfTfxNLmaDFtzTM513GaxevdCQCbVkgpRadij08k6QuisH3ukbCUWAWTRjG7UpLc529vtLPFu-c4An7bVG_9rjQ8XP/s320/IMG_0567.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our Ugly Laminate Countertop </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsZTyTZ1nK9ebYpfM274xw1y7NY3ieZVPC4Qix9xe-RTa5Hd4RtlNIP7HUL3T-aPoNGmac90uOfgyTWTjdvVxxLyZ33HKLZCg1qZfcIdzdGFx73tdGsoccHPnWIxZNS2efEIKRz21GICc/s1600/IMG_0578.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfsZTyTZ1nK9ebYpfM274xw1y7NY3ieZVPC4Qix9xe-RTa5Hd4RtlNIP7HUL3T-aPoNGmac90uOfgyTWTjdvVxxLyZ33HKLZCg1qZfcIdzdGFx73tdGsoccHPnWIxZNS2efEIKRz21GICc/s320/IMG_0578.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A Close Up of the New Granite</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijl6ovgUZRRc932UA7f-HnfwlfNp6Yo5-Tydsc5w8M0N-3ex54a-RAMR-EQr6tcOL_b8tYJccZXxZYLWEUjXZ9Kw505UduO6imJLb0UyZZK-0yYu5N3e7L8ZER-meGTrj3cK_K616Rc4tH/s1600/IMG_0601.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijl6ovgUZRRc932UA7f-HnfwlfNp6Yo5-Tydsc5w8M0N-3ex54a-RAMR-EQr6tcOL_b8tYJccZXxZYLWEUjXZ9Kw505UduO6imJLb0UyZZK-0yYu5N3e7L8ZER-meGTrj3cK_K616Rc4tH/s320/IMG_0601.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Linoleum Floor <span id="goog_1446237505"></span><span id="goog_1446237506"></span></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUFP8vmUDU6KLFJ34bQYap2Aezh5WtiKegO-YMrRQ-Ytzd_O9F6hwKGk8lleIdPBb1NSgy5H8dT0hws9ga1eQ28kv3fB_TmbAazr8z0Ada_NIEAvkddFGPeMrB0S2Su99yybpQbOeaUrg/s1600/IMG_0590.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipUFP8vmUDU6KLFJ34bQYap2Aezh5WtiKegO-YMrRQ-Ytzd_O9F6hwKGk8lleIdPBb1NSgy5H8dT0hws9ga1eQ28kv3fB_TmbAazr8z0Ada_NIEAvkddFGPeMrB0S2Su99yybpQbOeaUrg/s320/IMG_0590.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The New Tile Floor</td></tr>
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<br />katiehttp://www.blogger.com/profile/09686205495087824817noreply@blogger.com0