Hello World!

I didn't realize how MIA I have been. Wow.

I have been entirely too wrapped up in work, cats and My Big Fat Gypsy Wedding.
Speaking of cats and gypsies, how adorable is this?

Source: Uploaded by user via Altan on Pinterest

Watch out kitten, it's on!!

Strawberry Rhubarb Pie

Source: joanne-eatswellwithothers.com via MegS on Pinterest

You guys, this pie is dreamy. I have never had a rhubarb before, let alone even knew what one looked like. (Thank you Giant supermarket for having a big sign saying Rhubarb!). My husband has always told me stories about being a youngster and stealing his Grandma's sugar bowl and heading out to the rhubarb fields, snapping one off, dipping it in sugar, and eating til he was full. I wanted to make him a pie that would remind him of his childhood.

This was after the magic happened, prior to baking....

And this is after....(Side note, my husband can't throw anything anyway, so he insisted I use the leftover dough that I cut off. Weirdo)

Another note, I MAY have filled the pie too much. Woops. :)

This recipe was super easy and super delicious. I loved that it was a pie and crumble all in one. Nom nom nom.

Thank you Joanne for introducing me to this little slice of heaven!

Enjoy!

Deep-Dish Strawberry Rhubarb Pie with Crumb Topping
Serves 8, adapted from The Bon Appetit Cookbook

Ingredients
For the crust:

• 1 1/2 cups plus 1 tsp all purpose flour
• 2 1/2 tbsp sugar
• 1/2 heaping tsp cinnamon
• pinch of salt
• 11 tbsp chilled unsalted butter, cut into 1/2-inch pieces
• 3/4 tsp vanilla extract
• 2 tbsp ice cold water
• 1 egg, beaten to blend

For the crumb topping:

• 2/3 cup rolled oats
• 1/2 cup all purpose flour
• 1/2 cup firmly packed light brown sugar
• 1/4 tsp cinnamon
• 6 tbsp chilled unsalted butter, cut into 1/2-inch pieces

For the filling:

• 3/4 lb rhubarb, sliced 1/2-inch thick on sharp diagonal
• 1 quart strawberries, hulled and halved
• 1 cup sugar
• 1/4 cup cornstarch
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg

Instructions
For the crust:

1. Combine the flour, sugar, cinnamon and salt in the bowl of a food processor, pulsing to combine.  Add in the butter and pulse until butter is the size of peas.  Add in the vanilla and water, pulsing again just until the dough comes together, adding more water by the tbsp if necessary.  Gather dough into a ball and flatten into a disk.  Refrigerate for at least 30 minutes and up to 24 hours.
2. Roll out the dough between two sheets of parchment paper to 1/8-inch thick round.  Peel off the top sheet of paper.  Transfer the dough to a 9-inch deep dish pie plate.  Discard the paper.  Trim the overhang to 1/2-inch and crimp edges if desired.  Refrigerate 20 minutes.
3. Preheat oven to 350.  Line the crust with parchment paper or foil.  Fill with dried beans or pie weights.  Bake until the crust is set, about 15 minutes.  Remove the paper and beans.  Brush the crust with the egg glaze.  Bake until light brown, about 20 minutes.  Cool completely.

For the topping:

1. Increase oven temperature to 375.  Combine the oats, flour, sugar, and cinnamon in the bowl of a food processor.  Pulse in the butter until crumbly.  Transfer to a bowl and refrigerate until use.

For the filling:

1. Mix the rhubarb, strawberries, sugar, cornstarch, cinnamon and nutmeg in a large heavy saucepan.  Allow to macerate for 30 minutes, stirring occasionally.  Bring to a boil over medium heat, stirring constantly.  Reduce the heat and simmer until juices thicken, about 3 minutes.
2. Pour the filling into the prepared crust.  Cover with the topping.  Bake for 35 minutes or until topping is golden and juices are bubbling.  Cool on rack.  Serve warm or at room temp. 

Mmmmmmmmmmmmm.............

Never judge a book by its cover

“Reputation is what others think of us; character is what God knows of us. When you have spent what feels like eternity trying to repair a few moments of time that destroyed the view others once had of you then you must ask yourself if you have the problem or is it really them? God doesn’t make us try so hard…..only enemies do.” ~ Shannon L Alder

The above quote truly represents how I feel at this point in my life. The past couple of years have been a whirlwind. I can tell you all, I haven't been 100% happy. Something has been missing. I have felt alone.
 
During this last deployment, a lot happened that truly rattled my faith and my marriage. But I took it as a moment to reflect. I am one to hold on to things, to judge. And with all the sorrys and feelings, I wanted to make sure things were justified. And they are.
 
I can gladly say now that I'm 100% happy. I've forgiven the demons. I have seen that people really can change.
 
With that being said, this is where I must reference the above quote. It's the nature of the beast to judge. It's what humans do. However, the only one person that really can see the difference someone has made is God. Ok, scratch that, the only two people are God and someone who is around the person all the time. I've been guilty of judging. Of holding on to things. And you know what folks? I shouldn't. No one is perfect. I've had to ask for forgiveness and it's been granted, so why shouldn't I afford this same opportunity to someone else? Why is it totally acceptable for me to say, "yea, I'm not that person anymore" and for it to be ok, but when someone else is the same way, it's a crime?
 
Hostility rattles people. It rattles friendships, relationships, etc. It harbors resentments.
 
I just hope the next time you are so quick to judge someone that you can take a step back and see that you aren't so perfect either. And then maybe you can give them a chance.
 
Not a sermon, just a thought. You know, sometimes I get all deep in here. :)

Tickle Me Tuesday: Shellac nails

I'm linking up with Sarah from Yes, Teacher for another edition of Tickle Me Tuesdays!
What's been tickling my fancy this week? Why, it's shellac nails! I can, without fail, ruin a manicure in 2.2 seconds. Here's hoping with this heavy duty stuff I make that not happen!

So much so that I bought the M.S 36W Nail UV Lamp Acrylic Gel & Shellac Curing Light Timer Dryer Spa Equipment Pinkfrom Amazon last week!

 

My goal is to recreate shellac manicures at home. Fingers crossed I accomplish this task. Now, I just need some things to go with!

I love this color!

And this!

Have you tried this on your own? I'd love to hear your thoughts!

Wordless Wednesday: Smarty Cat

Words cannot express my love for this little guy. :)

It's never too early to plan your Halloween costume

People always ask us if we were nervous having a black cat because of the superstition that they bring bad luck. Raven's a jerk people, we don't have bad luck- we have a bad kitten.
With that being said, he's also totally getting dressed up for Halloween this year. When we found him, it was a week before Halloween and I was afraid he wouldn't want to stay with us if I put a costume on him. This year though, it's fair game! (Try eating my roses again, jerk!)

Source: cute-kittens.tumblr.com via Arden on Pinterest

It's on!

Easy Shrimp Carbornara

Ok folks, two things. 1. Wow. I'm a bad blogger. I've totally neglected this little guy for a month. My bad. Life has just been bananas. 2. I suck at cooking.

With that being said, I made dinner the other night for the hubs. He LOVES carbornara, or however the heck you spell it. So I found a delish recipe that even I could make (so you know it's easy!!) that I had to share!

http://www.kraftrecipes.com/recipes/quick-pasta-carbonara-113735.aspx

What You Need

1/2 lb. fettuccine

4 slices OSCAR MAYER Bacon, chopped

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 cup frozen peas

3/4 cup milk

1/2 cup KRAFT Grated Parmesan Cheese

1/2 tsp. garlic powder

Make It

COOK pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.
ADD remaining ingredients to reserved drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
DRAIN pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.

Kraft Kitchens Tips

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

Serving Suggestion

For added color and texture, serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Substitute

Prepare using your favorite pasta

 

My substitutions/additions:

 

I added shrimp. My husband NEEDS meat. Some sort of meat is a necessity for him. One would think the bacon would be enough, but no. Anyway, since I don't eat anything but seafood, shrimp seemed like it would work. Viola.

 

We added more garlic. We love garlic in my household, so we added minced garlic, rather than garlic powder. That was yummy.

 

Since we added the shrimp, I used more cream cheese. I just used a whole pack, rather than half. It was perfect.

 

And that's it. Quick, easy, divine.

 

Happy eating!