YUM: Archive

Apr 25th

8 tags

sweetheart day

How do you spend Valentine’s Day 5284 miles away from your sweetheart? I don’t know, but despite the distance this has been the best V-day ever! Let’s just say red roses, a package, and lots of internet communication was involved. He’s the sweetest ever! I love you, M.

Feb 14th

1 note

6 tags

Watch

For all the aunts and uncles out there… enjoy the cuteness.

Oct 2nd

1 note

5 tags

Watch

La Maison en Petits Cubes - If you have time, watch this little gem. Such a story it tells…

Sep 29th

6 tags

Watch

How to be an expert crêpe flipper like me

Sep 28th

4 tags

Crêpe-licious

My nephew supervising the proceedings. Making crepes is so easy. Here is a recipe I like to use: DESSERT CREPES 4 eggs 1/4 t. salt - beat eggs and salt until well blended 2 c. flour 2 1/4 c. milk - add some flour, beat. add some milk, beat, alternate until all is incorporated. For a thinner crepe, add more milk. 2 T. sugar - add and beat 1/4 c. oil or melted butter -...

Sep 27th

9 tags

Sep 21st

3 notes

4 tags

I'm a little dumpling, short and stout...

I was graciously invited to a dumpling fest. (Thank you, Karen!) Those of Asian descent took me under their wing and patiently taught me the skill. Some were more creative than others. The monster dumpling was Loren’s creation (bravely consumed by Luke). I was surprised to learn that you boil dumplings, not fry them. Mmm, healthy. Ready and waiting for consumption. After...

Sep 20th

4 tags

Where milk comes from...

I’m sorry to disillusion you, but milk does NOT come from the grocery store. Here is the truth of the matter:

Sep 1st

4 tags

Soufflé

The soufflé has long intrigued me - like a mysterious legend or myth. I have heard about it and seen lots of photographs of it - I’ve even seen it in the movies, but I have never actually seen one or eaten one in real life. So, like those seeking Bigfoot, I have sought sighting reports and recipes in the hope that one day, I too could see the soufflé in person. Here is a full documentation...

Aug 8th

1 note

2 tags

My first success

Cheesecake has been a thorn in my side for many years now. One after another I produced grainy, dry, exceedingly shrunken and cracked, too runny, tasteless, or just plain nasty cheesecakes. My first successful cheesecake. Classic flavor with a hint of refreshing lemon zest, floating in a puddle of strawberry sauce. It was everything a cheesecake should be -smooth, creamy, light, and flavorful....

Jul 30th

3 tags

http://creedofgold.com/ →

This is noteworthy because my brother build the website, is an extra in the film, AND is super cool. Enjoy.

Jul 23rd

1 tag

Jul 23rd

4 tags

Jul 11th

7 tags

Fur Grandmamaia

What would we do without skype? Off for a swim with his new socks from his Grandmamaia

Jul 6th

6 tags

Pasta Pesto

What do you do with all that basil growing in your garden? The answer is PESTO! Snip the leaves off the stems before chopping. If you are a purist and want to try the authentic Italian route, chop it all by hand - yes, without blenders or food processors. It does take extra time (20-30 min.), but in the end it will be worth the bursting flavor swimming around in your mouth. Mmmm. For approx....

Jul 6th

4 tags

Summer days

Cooling off in Pea Green’s pool (sure, it’s not Olympic size, but we like it) “Left foot, left foot, right foot, right. Feet in the morning, feet at night.”

Jun 22nd

1 tag

Jun 15th

1 note

1 tag

Jun 14th

Toad

I found this little guy hopping listlessly on the ground, just waiting to be picked up. Don’t worry, I wasn’t thinking of eating him. Far from it. Kissing him wasn’t an option either. I knew that because he was a toad it wouldn’t work. Plus, I already tried said experiment in the past on a real frog with disappointing results. So I named him Mr. Tulkinghorn and...

Jun 6th

1 tag

May 25th

1 tag

Crème

Making the perfect crème brûlée has been a dream of mine. So… I documented attempt # 4 (I think) for your delectation. It was an almost success. I used a recipe asking for 5 eggs yolks per quart of cream. This recipe calls for lots of egg yolks, so make sure to save and use those egg whites for angel food cake, pavlova, or something delicious. The bain-marie is important for even...

May 20th

1 tag

Watch

I was missing my nephew today… Elliot hears the garage door opening and rushes to greet his father, or so you think. You’d better believe that this little guy requires close supervision at all times. :)

May 18th

2 tags

Pizza, pizza!

[this is for you, Pete] [Pizza Margherita] [Pizza con Funghi] I decided experiment on a tasty alternative to the usual bready, hard, and overwhelmingly thick whole wheat pizza crust. Sometimes it seems that healthy and yucky are synonymous. But this doesn’t always have to be true. The following recipe is both delicious and nutritious. WHOLE WHEAT PIZZA DOUGH 4 1/2 cups Whole...

May 8th

1 note

1 tag

May 6th

3 tags

MAChine trouble

I have had a lot of dealings with Macintosh in the past year. I bought a pristine white apple laptop and was really proud of it. It looks pretty, it’s ‘hip’, works simply with little hassle; the list goes on. Apple pretty much ruled in my book. Until… the trouble started. First my screen developed dead pixels. Then my keyboard/mouse/touch-pad stopped responding. Then...

May 4th

1 tag

New Tricks

My “aunt” side has come out a lot in the past few weeks. Here is why: He can’t quite reach those pedals - but he can find “do”. (pictured: “si”) His new favorite toy - the car. He can even honk and turn the lights on. (Thank goodness he doesn’t know what the keys are for yet!)

Apr 27th

The Journey

I thought I’d update my blog with words this time. Last week, I traveled from Oradea, Romania to Oklahoma City, Oklahoma - yes, just before the ash cloud halted all flights across the Atlantic from Europe. I’m going to tell you a little bit about what this involves. It’s a long story, so buckle up. First, get up at an unreasonable hour, say goodbye to family and get luggage and...

Apr 20th

2 tags

First French Flop

First attempt on MAFC (Mastering the Art of French Cooking) - French Onion soup. Easy? HA! Thinly slice 1 1/2 lbs. of onions Cook onions in butter and oil for 15 minutes, covered Add salt and sugar (helps it brown). Cook uncovered for 30-45 minutes until brown. Mm. Smells fabulous. The next step was to add broth and white cooking wine. This is where I went wrong. We didn’t...

Apr 11th

1 tag

Apr 6th

Shorn Sheep

I couldn’t resist a post on this impish of days, though its’ subject be darkened by a somber tone rather than the usual light revelry. I sheered the sheep today. It is spring after all. Armed and dangerous. (Notice the double cowlick I had to contend with.) Already a crop of wool gathered on the ground. Two shorn ewe flanked by our dead and dying plants. Bobbed beauties.

Apr 1st

1 tag

No pictures?!

With the arrival of the Verity ‘10 team, my much longed for late Christmas gift was delivered at last! As I flipped through the smooth pages, gazing dumbly at the french phrases and instructive drawn examples, I childishly wished there were pictures of each finished product. “It’s a cookbook for goodness sakes!”, I said to myself incredulously. I searched up and down,...

Mar 19th

1 tag

Kansas?

The past few weeks have been hectic around here with traveling and hosting, etc. The Verity ‘10 team is here for the next two weeks so I’m squeezing this post in before things get even busier. All my life I’ve been a practical girl, wearing practical shoes that can go with everything (black/brown). I’ve been practical long enough… it started with a dream. Red...

Mar 12th

“657 I dwell in Possibility— A fairer House than Prose— More numerous of...”

– Emily Dickinson

Mar 1st

1 tag

“I do not fear failure, for in my life, failure is a myth. Failure exists only...”

– From The Traveler’s Gift by Andy Andrews, Chapter 5

Feb 21st

1 tag

Cocoa

Nothing says “YUM!” like a steamy, creamy, fragrant cup of hot cocoa. Since good hot cocoa is hard to come by around these parts, I decided to develop my own recipe (which is actually a combination of several recipes found online). First, boil a bit of water (1/2-1 c.) on the stove and add cocoa powder (1/2 c.) and sugar (1/4 c. or to taste). Let boil for at least 4 minutes. This...

Feb 13th

1 tag

Feb 3rd

1 tag

Ta-da!

I believe I have stumbled upon perhaps the greatest discovery of the year! Pretzels dipped in nutella! Quite a revelation! People would pay big bucks for this stuff.

Jan 27th

1 tag

Jan 23rd

1 tag

Charmed

Today I went into downtown Oradea with mom and her friend, Corni. As we walked through the narrow streets and popped into various shops, I was struck by the profound charm and beauty of those cobblestone streets and senescent edifices - who have seen in their turn a great deal of living, loving, and dying. If walls could speak, what would these say? I fell in love. I think I’m going to like...

Jan 21st

1 tag

Jan 19th

1 tag

Jan 14th

The Welcome

After a long few days of travel, home never sounded so good. I arrived at the Budapest airport and waited 6 hours for my wayward siblings to arrive and parents to pick us up. Being in Hungary felt almost like being in Romania, except the language sounds like gibberish. It is unlike any language I have ever heard. It looks impossible to read or try to figure out since it’s in a class all its...

Jan 14th

1 tag

Introducing...

a dedicated food enthusiast. Food and life are both important to me. My aim in life is “taste and see that the Lord is good!” I am wildly experimental in my eating/cooking habits. I rarely find a food I dislike. I’ll try practically anything (this does not include fried twinkies). International cuisine is my specialty. In this blog, I will be exploring Romanian food and culture. My current...

Jan 10th