Hubby and I had an amazing time in SJ for the holiday. Our days were full of family, games, crazy "Black Friday" lines, laughs { Dany } and food. Tom was juicy and amazing, Rene's potatos were devine as always, green beans with prosciutto and gorgonzola cheese... Need I go on...?
I am so thankful for this last year. While it has been hard at times it has been so amazing. I married the man I can't wait to spend my life with and we have amazing family and friends to surround and support us no matter what. I really am a VERY lucky girl!
Hope you all have a wonderful Turkey Day. See you in a few days! Hugs ;-)
I definitely had a busy { fun } weekend. So much accomplished.
Friday at Noc Noc was a blast. Turned into a mini high school reunion. Wierd!
"I dag er det Michael's fødselssdag
Hurra, hurra, hurra! ..."
xo Mal and D
Tonight the hubby and I are off to Noc Noc and tomorrow it is non stop baking time for me and Mom.
Happy Pre-Thanksgiving weekend.
Winter is always the perfect time for some new cozy jammies and lounge wear. I just got my new Victoria's Secret catalog so I have been flipping through the pages. Definitely some cute possibilities!!!
This weekend mom and I are getting together to make holiday cookies and treats. We always make several different kinds and eat way to many in the process but since I can remember Nanaimo Bars have always been a personal fave. So, I thought I would share the recipe with all of you. What's your favorite cookie or holiday treat?
Bar:
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1/3 cup unsweetened cocoa powder
1 large egg
1 teaspoon vanilla
1 3/4 graham cracker crumbs
1/2 cup chopped walnuts
1 cup shredded sweetened coconut
Filling:
1/2 cup butter, softened
2 cups powdered sugar, lightly spooned
1 teaspoon vanilla
2 tablespoon instant vanilla pudding mix
2-3 tablespoons milk
Topping:
2 tablespoons butter or shortening
6 ounces bittersweet chocolate chips
Preheat oven to 350 degrees F. Line a 9 inch square pan with Release foil.
In a large mixing bowl, stir together melted butter, sugar and cocoa. Stir in egg and vanilla. When smooth, add crumbs, walnuts and coconut. Press crumb mixture tightly into the pan and bake for 10 minutes. Let cool completely.
In a mixing bowl, stir together butter and powdered sugar, then beat with an electric mixer until fluffy. Beat in vanilla, pudding mix and milk. Spread the filling over the cooled crust, then chill for about an hour.
Prepare topping. Melt the butter or shortening with the chocolate chips. Pour over top of bars and chill just until the bars start to set. Before the chocolate gets too hard, score the bars into squares.
December 5th the Janes' are headed to Leavenworth. I have been going since I was a little girl but this will be the first year I get to share the tradition with Dustin. We get to spend time with family and friends, enjoy all the holiday festivities that the Tree Lighting Ceremony brings, drink Bavarian beers, get a new ornament from Kris Kringle and eat a lot of delicious street fair. Oh, and we can't forget the liquor store { they have the best shopping in the whole town. } Aren't traditions the best?
And last, I got the call. I got the job. I start on the 30th and I couldn't be more excited.
Have a great weekend.
Last night Dustin and I had a casual little date night at home. I made some super scrumptious Manicotti and Parmesan Crusted Chicken Breasts. Then, we caught up on our fave shows together. Love the new show White Collar!!!
While I was sick I didn't get to see him much so it was nice to just relax at home and spend time with the hubby.
For the last few weeks I have been battling swine flu and my blog has definitely been lacking posts. Not good. And, now that I am healthy again I have been busy trying to catch up.
Saturday morning I went shopping with mom and she bought me some fabulously comfortable new shoes for my interview today. It went great, I think it was the shoes! Thanks Mom.
After a day of shopping, I went out for dinner and drinks at one of my fave restaurants, Azul with Miss Bria Lynn. They have the best chips and salsa. I could eat there every meal but definitely wish I was able to indulge in margaritas again.
Lastly, the weather in the great Northwest has been cold and rainy to say the least. The hubby and I are counting down the days to Cali for Thanksgiving with family. Missing everyone tons!!!
November is Epilepsy Awareness Month and the National Epilepsy Foundation is very close to my heart as my sister suffers from the disease.
This November, for National Epilepsy Awareness Month (NEAM), the Epilepsy Foundation is asking you to Talk About It! Epilepsy affects people of all ages and races, and represents one percent of the population in this country—almost 3 million people. And although 50 million people worldwide have epilepsy, we are still reluctant to Talk About It! NEAM will focus on the power of personal stories and encourage communities of all sizes to talk about epilepsy together...
A seizure happens when a brief, strong surge of electrical activity affects part or all of the brain. One in 10 adults will have a seizure sometime during their life.
Seizures can last from a few seconds to a few minutes. They can have many symptoms, from convulsions and loss of consciousness to some that are not always recognized as seizures by the person experiencing them or by health care professionals: blank staring, lip smacking, or jerking movements of arms and legs.
With the holiday season quickly approaching I have been craving my favorite holiday treat ... Krumkake. Time for a visit to The Lefse Store.
A Favorite Norwegian Recipe
A delightful krumkake, easy to handle and roll into a cone, yet light and crispy.
2/3 stick butter (5 tbsp.)
2/3 cup granulated sugar
2 eggs
2/3 cup milk
1 cup general purpose flour
{ Makes about 20 krumkakes }
1. Melt the butter carefully in a microwave oven or double boiler. Do not overheat.
2. Thoroughly mix the sugar into the butter, stirring well.
3. Add the two eggs and, with a power mixer, blend the mixture until light yellow in color.
4. Add the milk and flour and continue to blend until mixture is smooth. The batter should flow readily but slowly off a measuring spoon for a thin, yet easy to handle krumkake.
5. Any of a variety of flavorants such as vanilla extract (1/2 tsp.), grated lemon rind (1/2 tsp.), almond extract (1/2 tsp.) or ground almonds (1 tbsp.) may be added to vary the flavor.
6. Using the KrumKake Express™, start with the Color Control Dial at 2-1/2. One tablespoon of batter will make a 5" wafer. Lock the lid latch for a thinner and crispier krumkake.
7. Add batter to the plate only when the green "Ready" light is ON. In about 30 seconds, the red "Baking" light will turn ON.
8. When the green light comes ON again, open the lid of the KrumKake Express™ and inspect the krumkake for color.
9. Cook until golden brown and remove promptly.
10. Roll onto the Cone Form quickly while the krumkake is still hot.
Eat plain or fill with your favorite dessert filling. Delicious. Enjoy!
"Happy birthday to you, happy birthday to you, happy birthday Imbri, happy birthday to you!!!"