Thursday, December 16, 2010

From The Good Life

After a two week hiatius, From The Good Life is back! I'd intended to post this sooner but just didn't get it done!



Thanksgiving Day, as most of you were basting the bird and baking pies, we were heading west. We met my son Justin and his girlfriend Lily in Las Vegas for Thanksgiving. It was a wonderful, albeit chilly day. Southwest gave us a free cocktail because it was turkey day. The airport wasn't crowded and getting our luggage and rental car was a breeze!! Justin took us to a delicious Thanksgiving dinner at First Food and Bar in the Palazzo.



We stayed at The Signature Suites at the MGM. I would highly recommend staying there. It's a quiet, non casino hotel. We stayed in a junior suite. They're roomy, with a microwave, fridge and even a small stove. Does anyone cook while they're in Vegas? There's a small balcony with a view of the strip. It's not the kind of balcony you can sit on but great for checking out the lights of Las Vegas.

Lily and I had pedicures on Friday. We chose the Hot Stone Pedicure at Vdara. (You know the hotel with the death ray?) The chairs were amazing. You could recline them and adjust the whirlpool in the tub with the remote. Seriously, the best pedicure I've ever had. Thank You, Lily!!!


Friday night we went to see Penn and Teller at the Rio. Lily treated us to the show. (Thanks Lily!) Our tickets were in the fourth or fifth row. You know how the performers come out into the audience and pick people to go up on stage? Yes, you guessed it. Teller chose me to go up on stage. I was horified but what do you do? It was a magic act where he was pulling money out of a large tank of water and dumping it into a fish bowl in my lap. The coins came from everywhere, my ears, my glasses and my arm. When it finally ended, Teller handed me the fishbowl and a few pennies. After the show, I had Teller autograph the bowl. It's a great conversation piece on the bar in the basement. (Photo courtesy of Tim's iPhone.)


Saturday we watched the Missouri/Kansas game at Lagasee's Stadium in the Palazzo. Tim and I went and checked out the Pawn Stars shop, Gold and Silver Pawn. We were hoping to see Chumley or The Old Man but neither were there! We celebrated Justin and Lily's birthday with dinner at The Firefly. I chose the location in the Plaza hotel because they took reservations. Little did I know the Plaza hotel was closed for renovation. As we took the elevator to the second floor, I think we were all a little skeptical about my choice. Once we were seated and ordered white sangria, I felt much better about my decision. The Firefly overlooks the Freemont Street Experience light show. If you're in Vegas and have the chance to go there, it's worth it just for the Bacon Wrapped Dates. They were fabulous!


Monday, Justin and Lily flew back to Los Angeles. Tim and I drove up to Zion National Park. Although we only saw Zion, from the roads, it's beautiful. The night before Zion received a few inches of snow. I was a little leary of the roads in our non four wheel drive Mercury. I should have known there was no need to be nervous, afterall Tim grew up in Minnesota and knows how to drive in snow!




Vegas is always fun but sharing it with Justin and Lily created great memories!!!

Tuesday, December 14, 2010

Pumpkin Oatmeal

After a long, beautiful fall and temperate early winter, cold temperatures have made their way to the midwest. I remember as a kid, my mom always pushed a warm breakfast on cold mornings. This recipe comes from my friend, Mags at The Other Side of 50. She tells the best stories and shares fabulous recipes.

A few Sunday's ago, I opened the egg carton to find I had only one egg. Okay what to make for breakfast? I remembered Mags recipe and had a cup of leftover pumpkin. I substituted honey for the maple syrup and used cinnamon, nutmeg and a dash of cloves in place of the pumpkin pie spice. If you're like me and don't love plain oatmeal, give this recipe a try. It makes a delicious, warm your tummy breakfast that would make my mom proud.



Baked Pumpkin Oatmeal
Courtesy of The Other Side of 50

1 3/4 cups old-fashioned oats
2 tsp pumpkin pie spice
1/4 tsp salt
1 1/2 tsp baking powder
1/4 cup raisins (optional)
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup maple syrup
2 TBSP butter, melted
1 1/2 cups milk (I used skim)
2 large eggs
1/4 cup pecans, chopped

Preheat oven to 350 degrees. Place 8 (1/2 cup) ramekins on a baking sheet. Spray lightly with cooking spray,

In a large bowl, combine the oats, pumpkin pie spice, salt, baking powder and raisins (if using.)

In another bowl whisk together the pumpkin, maple syrup, butter, milk and eggs.

Add the wet ingredients to the dry ingredients and combine well. Pour into prepared ramekins and top each with 1/2 TBSP of chopped pecans.

Bake for 25-28 minutes. Alternately, you could bake this in a one quart baking dish and adjust baking time accordingly.

I am linking this to Tasty Tuesday's and Tuesday's at the Table.

Saturday, December 11, 2010

Favorite Holiday Movie - Pink Saturday


What's your favorite holiday movie? Mine is White Christmas. I love the music and of course the story!
I am linking this to Pink Saturday at How Sweet the Sound.

Friday, December 10, 2010

Haricots Verts with Browned Garlic

Haricots verts, French for "green beans," refer to a longer, thinner type of green bean than the typical, American green bean. I've eaten them in a restaurant but never prepared them at home. When I saw them at Costco, I decided to give them a try.

This recipe combines them with a good amount of browned garlic. Once it's cooked, garlic's flavor mellows considerably. I love the beautiful bright green color of these tender green beans.




Haricots Verts with Browned Garlic
Recipe courtesy of Cooking Light

Yield: 8 servings (serving size: about 1 cup)
Ingredients
2 quarts water
2 1/2 teaspoons salt, divided
1 1/2 pounds haricots verts
4 teaspoons butter
1/3 cup thinly sliced garlic (about 1 head)
2 tablespoons finely chopped shallots
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
Preparation
Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan. Add beans; cook for 2 to 3 minutes or until crisp-tender. Drain.

Melt butter in pan over medium heat. Add garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally. Add remaining 1/2 teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.

I am linking this to Foodie Friday at Designs by Gollum.

Tuesday, December 7, 2010

Dorothy Mackey's Apple Dapple Cake

This fall we had buckets of apples from the tree in the backyard. I wanted to make something instead of a crisp or cobbler.This recipe came from my mom's recipe file. I am so glad I have her recipes.

Dorothy Mackey was one of my mom's co-workers. I remember my mom making this cake but couldn't remember if it was any good or not. Thanks Dorothy! This is the best apple cake I've ever eaten. It's very moist. The carmel glaze makes the cake even more moist and delicious!! If you're looking for a beautiful dessert for a dinner party, give this one a try. Just add a dollop of whipped cream and you're good to go!




Dorothy Mackey's Apple Dapple Cake

Cream together: 3 eggs, 2 cups sugar and 1 1/2 cups oil
Sift together: 3 cups flour, 1 teaspoon soda, 1 tsp cinnamon, 1 scant teaspoon salt
Stir into the egg, oil and sugar mixture.
Add:
1 cup coconut, 1 cup nuts, 3 cups diced apples, 2 teaspoons vanilla.

Bake in a loaf or tube pan at 350 degrees for 45 - 60 minutes. (I baked mine in a springform for 60 - 75 minutes)

Glaze: 1 cup brown sugar, 4 tbsp butter, 1/4 cup milk. Combine and cook 4 minutes. Brush onto cake while glaze and cake are still warm.

I am linking this to Tasty Tuesday's, Tempt My Tummy Tuesday and Tuesday's at the Table.

Saturday, December 4, 2010

Pink Saturday



On our recent trip to Las Vegas we saw this tree in the lobby of the Renaissance Hotel. It's part of a collection of trees for a charity raffle. I really want a pink tree!! I already decorate three trees, not sure where this one would go. How many trees do you have?
One of my favorite holiday recipes is Peanut Butter Balls. They're a holiday tradition at my house. You can find the recipe here.

I am linking this to Pink Saturday at How Sweet the Sound.

Thursday, December 2, 2010

Acorn Squash with Brown Sugar and Rosemary

We love acorn squash. My go to recipe is roasted . The squash is so sweet and delicious cooked this way. I guess I've never thought of cooking it sliced. When I saw this recipe over at Tomatoes on the Vine, I thought the flavors sounded amazing and couldn't wait to give it a try. I am so glad I did. The brown sugar gives the squash a wonderful carmelized glaze, it's so beautiful!!




Acorn Squash with Rosemary and Brown Sugar
Serves 4
Recipe from Fine Cooking (Courtesy of Tomatoes on the Vine)
Ingredients:
1-2 pound acorn squash (unpeeled), halved lengthwise, seeded, and cut into 8 wedges
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1/2 cup dry white wine
3 tablespoons packed dark brown sugar
1 tablespoon chopped fresh rosemary
1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
Directions:
Using a paring knife, score each wedge of squash lengthwise down the middle of the flesh. heat the butter and oil in an 11 to 12-inch straight-sided saute pan over medium-high heat. Arrange the squash in the pan in a single layer and cook, flipping occasionally, until deep golden-brown on all cut sides, about 10 minutes (note: if your pan is not large enough to brown all the squash at once, brown it in batches, and then return to the pan to simmer.
Carefully pour the wine into the pan, then quickly scatter the brown sugar, rosemary, lemon juice, 1/2 teaspoon salt, and 1/8 teaspoon pepper over the squash. Cover the pan, reduce the heat to low, and simmer until the squash is almost tender, about 10 minutes more.
Uncover the pan and increase the heat to medium. Flip the squash and cook until the liquid is thick and the squash is tender, about 5 minutes more. Transfer the squash to platter, season with salt and pepper to taste, drizzle any remaining liquid over the top, and serve.

I am linking this to Foodie Friday at Designs by Gollum.