Monday, January 2, 2012

break and back


Ahh, what a break. We have now settled back in our little four-plex after the wide open spaces of our family homes in both Temple and Victoria. Back to the dining table which doubles as a study desk. Back to the closet size kitchen (though honestly, I have missed it).  Back to the mismatched living room which now boasts of a treadmill (a. this is okay because we are only 23/24 and b. this is my favorite new toy so I don’t even mind if it is awkwardly situated in the living room). Back to the books and papers and tests. Here we go 2012!

We first spent Christmas at the Smith household wherein I got to experience a “real Smith Christmas.” This special little title merits quotations and a whole lot of emphasis in that it generally means the spirit of giving dramatically moves Dr. Randy and his efforts blow up the Christmas tree with gusto!  Becki got a trampoline (the taj mahal of all trampolines), Naomi got a fabulous diamond necklace, I got a treadmill, and Mrs. Patti got a Chevy Volt. Yes, a little red electric car which he alluded to by wrapping up an extension cord. The kids really liked it—they all packed in with Dr. Randy and bounced around to some techno music for a minute or two), so no matter that it was eventually returned in the end.  I think the fact that I got to marry this whole family is enough of a Christmas present every year so all this extra wrapped stuff I consider bonus. I also got to help cook Christmas dinner (partially at the request of Naomi, Ben’s oldest sister, that we “cater” the dinner. Hello, I am your caterer.) I had a grand ol’ time with Mrs. Patti in the kitchen! (recipes below)

Then we made it down to the Starkey house where we each gained five pounds over a marathon of eating all day then going over to my grand parents house nearly every night for dinner. I truly enjoyed getting to spend Christmas morning with my immediate family, all of whom are grown up and not so interested in the presents anymore it seems. Honestly, the presents-part-of-Christmas usually gives me anxiety. Everyone else in the world has probably already thought of the perfect gift, wrapped it, and poised it under the tree by December 1st while I am still hidden away on a computer searching Pinterest for the perfect do-it-yourself gift on December 24th (I just want to get it right, you know).

The break culminated in the merging of the two families for the Baylor Bowl game in San Antonio. I really appreciate these times together with both our parent units, as they seem to blend so effortlessly (as Ben pointed out). We also got to have lunch with some old Baylor friends at a cute little restaurant called Nosh and I was reminded that although time flies and distance widens, some relationships still bubble up some joy when you do indulge a little time together.

Well here we go 2012. May you see us live well, eat well, and love well in this next step!



Salad with dried cranberries, candied pecans, red onions, and blue cheese and balsamic vinaigrette



Corn Pudding

2 pounds frozen corn kernels, thawed
Whole milk as needed (about 1 cup)
6 eggs, separated
1/2 cup sugar
6 tablespoons butter, softened
3/4 cup all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
1 cup (4 ounces) shredded Chihuahua,* Monterey Jack, or Cheddar cheese
1 poblano chile, roasted, peeled, seeded, and cut into 1/4-inch strips
Half of a red bell pepper, cut into strips

mixing the souffle
Preheat oven to 350 degrees. Lightly grease a 13-by-9-inch baking dish and set aside. In a food processor fitted with a steel blade, puree the corn with only enough milk to make a smooth puree, not to exceed 1 cup. With the machine running, add egg yolks, one at a time, and process 30 seconds after each addition. With the machine running, add the sugar a little at a time and continue processing until mixture is lighter in color and sugar is dissolved, about 3 minutes. Add butter and process until smooth. Transfer to a large bowl. In a separate bowl, combine flour, salt, and baking powder; fold into corn mixture. Beat egg whites until soft peaks form and fold into corn mixture, alternating with the shredded cheese. Pour into the prepared baking dish and garnish with strips of chile and red bell pepper. Bake in preheated oven for 45 minutes, or until golden brown. Serve warm or at room temperature.
Recipe from Fonda San Miguel in Austin

Garlic Butter Roasted Mushrooms

1 pound mushrooms such as cremini or white, halved lengthwise if large

2 tablespoons capers, rinsed and chopped

3 large garlic cloves, minced

2 tablespoons vegetable oil

3 tablespoons unsalted butter, cut into pieces

2 teaspoons fresh lemon juice

1/4 cup chopped flat-leaf parsley
Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.
Recipe from Gourmet

1 comment:

  1. Wait, I feel like I should comment that the sister that got the trampoline is 29, instead of 9, and that her kids really were the recipients. But, she kind of loves jumping on it too...

    ReplyDelete