They Say It's Your Birthday

It's my birthday too!  So here's a song for me, and a photo for you.

What a difference 24 years can make.  Always born great though and I think my rubby ducky friend would agree.

Flat Stanley

My 3rd year of college, my roommate was an Elementary Education major.  She had lots of little projects to do that looked like more fun than my exegesis papers.  One of her projects was "Flat Stanley".  This is a project started in 1995 by a school teacher.  You color and cut out this man, Stanley, who is a two-dimensional character. You then make a journal keeping track of all the places you take your Stanley.  You can learn more about it here.

I have seen Flat Stanleys out and around before, but my favorite came just this last year.  My friend Erin and I were at a Wild vs. Flyers game at the X.  During the second intermission, I looked around taking in the great seats Dad has for season tickets.  I look down, and there is this probably 4th grade girl with a Flat Stanley!  She brought him to a Wild game.  Before she could take a picture of him, I snapped one, just because it's so cute.

I love that a kid thought enough to bring Stanley to a Wild game.  I hope my kids are that cute someday. 

Well as you all know, the Blackhawks won the Stanley Cup this year.  Mr. Kane, the young 21 year old, got his name written on there (along with Sid the Kid's.  Does anyone else feel they could be doing more with their life?)  So naturally, the Chicago news is still talking about the big win since their last Stanley Cup was in 1961.  But, they have started a great tradition in Chicago.  Instead of "Flat Stanley", they now make "Flat Stanley Cups"!  It's so cute.  And to see something hockey related become a project for the city makes me pretty happy, like I can live in a place for 3 years that values my favorite sport (unlike Mankato.)  To see the story and photos, click here.

Food related news, I'm making a wonderful girly meal for some senior high students coming over tonight.  I'm so excited.  It's three girls that are just so sweet and I love spending time with them.  I'm making the same girly meal I made for Erin the first time she came to visit.

Need Sleep!

I am currently in my last hour and a half of a lock in at church.  I'm tired, hungry, gassy, and want to sleep.  But, I did have fun.  Todd is off to Colorado in two and a half hours (after being here with me all night).  He is going on the Freshman Pilgrimage until Saturday, July 17, which takes him up into the mountains of Colorado to white water raft, hike, and camp.  He's going to have so much fun utilizing his Boy Scout skills.  Erin Ulrich is coming over tonight.  I'm making pizza.  I'm so exhausted.

Beef Kabobs

It's time for more food!  I was in New London, Wisconsin this last week with Teenserve.  It's a mission trip organization that sets you up with a team of people you don't know and sends you out to someones house everyday from 8-3 to do whatever work they need done.  I had a great group of 5 others and we painted a house for a single mom.  They were so sweet and we had a great time.  On Thursday, we had another group join us so we would have a better chance at finishing this huge project.  Sadly, we didn't.  But, we were close to finishing and they were very thankful.  I had a very fun week with my crew and with the 9 kids we brought from Mankato.  That said, I am quite happy I am back home.

My pretty sweet crew!

This recipe is one we made awhile ago, before I left.  We were on a Mediterranean kick, and a meat and veggies kick apparently, so we tried these.  I think you can figure out how to make kabobs yourself, but the marinade for the beef is something to focus on.  Again, it comes from the wonderful Alton Brown.  We really do love him at the Spieker house.

Ingredients

• 1 1/2 to 2 pounds boneless beef sirloin
• 3 cloves garlic, minced
• 2 teaspoons smoked paprika
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup red wine vinegar
• 1/2 cup olive oil
• Special equipment: 4 (12-inch) metal skewers

Directions

Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.

In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.

Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.

Once you have your marinaded beef, add your cut up onions and peppers, pop them on the skewers, and grill them up.  We did it on the griddle.  You may want to try wrapping them in tin foil and then putting them on a fire grill, or let them get those pretty grill marks on them.  Any way is good.

Well, enjoy your summer grilling.  I was hoping our apartment next year would have a little back staircase so we could have a little charcoal grill.  No such luck.  We'll have to wait until we have a house, or just a nicer apartment.  But don't let that keep you from visiting us next year.  We'll still make you good food!

Maszjudatha

It's pronounced "ma-jUD-thah-dah" and it's delicious.  This is a dish Todd and I had at Brad Nassif's house, our senior seminar professor for Biblical Studies.  He is a smart man that loves his Lebanese heritage.  So, I assume this recipe is Lebanese or at the very least, middle eastern.  Nassif made this for us when he invited all the senior seminar students to his house toward the end of the semester.  Earlier this year, I emailed him asking for the recipe and have now gotten around to making it.

Ingredients:
1-2 yellow onions
1/2 bag of lentils
cracked wheat

Directions:
Nassif explained it best, so I'll let his words do the directing.

Take a half bag of lentils and bring to a boil and the lentils are soft to your taste.
When the lentils are about 5 minutes from being fully cooked, add one half cup (or a full cup, as you wish) of cracked wheat (burghl) to the boiling water.  Use "fine" or "medium" cracted wheat. (By the way, you may want to first rinse the wheat with cold water in a cup before adding it)
As the lentils are cooking, cut up one or two onions (however many you like) and glaze them in Virgin Olive oil in a pan.  Use just enough oil to cover the bottom of the pan.  Don't overdo the oil.  Cook the onions until they are golden brown or even slightly blackened.
When the lentils are fully cooked with the wheat, shut off the fire and add the onions.
Salt to taste.
Enjoy!

It was so tasty!  We made it with some pan cooked chicken for dinner, but it's great for lunch all by itself.  And I know what you are thinking mom, "Erin and Lentils?  What?!"  We should all know by know that I am much more willing to try new foods.  Although, this meal was especially brown, so a bit like old white food Erin.  Anyway, it was good!  You should try it sometime.  Now, I am off to make fruit dip for our small group.

Chocolate Chip Carmel Bars

Todd and I had our friends Brian and Kelly coming over for dessert and games last Thursday.  We had only decided on the plans the day before, so I was googling as fast as I could Thursday afternoon for a quick and simple dessert to make.  When I stumbled upon this, I knew I had found a gold mine.

Ingredients:

1 box of yellow cake mix
1/3 cup vegetable oil
2 eggs
1 cup mini milk chocolate chips
1 cup white chocolate chips
1 cup Skor toffee chips

32 caramels
1 can sweetened condensed milk
1 stick of butter

Mix together the cake mix, vegetable oil and eggs. Then mix in different chips. In a greased 9x13 pan, press half of the mixture. Bake at 350 for 10 minutes. While that is in the oven, melt in a sauce pan the caramels, sweetened condensed milk and butter. When crust is done, pour sauce over the crust. Then sprinkle in chunks the rest of the mixture. Bake for another 22-25 minutes. Let cool before serving.      

Bask in it's caramel chocolate goodness.

Like I wanted, quick and simple.  The four of us put away about two rows of bars so the plan is to bring the rest of the pan to small group tomorrow night.  However, I think I may have put away a whole row by myself since then.  I can wait to get these out of my house!  I can't even pretend a single part of them are good for you.  Also, here is the blog I got them from.  It looks like she has lots of other yummy things too!


Excuse my dessert heavy posts lately, but Emily Staples wanted it, so I'm jumping ahead in my list of things to post.  I do have some dinners coming soon, I promise!

Chocolate Covered Peppermint Cream Candies

Oh, what a very long title.


We were having a bake sale at church this past Sunday and I wanted to help out since it was benefiting our youth summer trips.  It was the perfect excuse to make these candies I saw on "Eatin' on the Cheap" blog.  Thanks Corrie for posting the link to the entire blog on her blog.  Blog, blog, blog!


Peppermint Creams
makes about 9 dozen

1 - 7oz jar of Marshmallow Cream
2/3 c. softened butter
1 t. vanilla extract
3/4 t. peppermint extract
6 cups sifted Confectioners sugar
1/2 cup peppermint candies or candy canes
Dipping Chocolate ( at least a couple of bags, maybe more)


1. Beat cream, butter, and extracts well.
2. Gradually add in sugar until well mixed.
3.  Pulverize candy in a plastic bag with a rolling pin.
4.  Fold candy into cream mixture.
5. Chill for a couple hours.
6.  Roll mixture into balls or shape into molds.  I cut mine into thick squares.  Line them up on a wax paper lined baking sheet.
7. Chill again for a couple hours.
8. Melt chocolate according to package instructions.  Dip candies into chocolate.
9. Place on wax paper lined baking sheets to set.
10.  Drizzle white chocolate over cooled candies.

These were pretty easy to make, just time consuming.  And, don't try to make them in the summer.  The humidity will make it a little difficult for everything to set well.  These may become a special Christmas treat because of weather and availability of candy canes.  Otherwise, people liked them.  They all sold at the bake sale and the leftovers I brought to small group were eaten up pretty quick.  I do love bringing treats to small group.  It's a good ego stroke, which I probably don't need.  Also, click on the link to "Eatin' on the Cheap" to see a good step by step photo log of how to make these.


Well, lots of things to come, so be on the lookout for lots of new recipes.  Also, what do you think of the new look?  Food blogs are so trendy right now, that one of the new templates you can pick from is this food theme.  Also loving the labels I have finally starting putting on everything.  It's a good way for me to remember what I can make when dinner planning and grocery shopping.