In a few short weeks, we will be celebrating The Goose’s fifth birthday. Unlike his past birthday celebrations, this one is kind of a big deal. Why? Because he has actually started to have an opinion about his party. He knows exactly where he wants it held, what activities he’d like to have the guests participate in, and even who he would like to invite.
So far, he’s asked for the following things:
1. That his birthday party be held at Chuck E. Cheese.
2. That there be a piñata. With a bat.
3. That all of the guests jump out and yell “Surprise!” at some point during the party.
4. This is the tricky one… He does NOT want the Chuck E. Cheese mouse to be at his party.
This weekend my husband and I celebrated our sixth wedding anniversary. We’d hoped to have dinner at the “Top of the Pontch” where our wedding reception was held, but The Goose was running a fever (he actually fell asleep during lunch – with his sandwich still in his hand), so we decided to stick close to home. We ended up at a restaurant in town (where I was actually able to get some decent whitefish!) and then we went to a new board game lounge, where I sunk all his Battleships and he kicked my butt at Blokus. All in all, not a bad night.
This fajita marinade is simply delicious. Whether you love fajitas (like my husband) or prefer quesadillas (like me), this fajita marinade is incredible. The flavors blend together so well, and the oregano lends a bit of Greek essence to the flavor.
1/4 cup canola oil
1/4 cup red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Nothing makes a burger more delicious than serving it on a fresh from the oven homemade hamburger bun. I’ve been serving these buns for a couple years, and I am always receiving compliments on how delicious and tender they are. While they are called hamburger buns, they are really an all-purpose sandwich bun, and are great with pulled pork or barbecue chicken.
Homemade Hamburger Buns
2/3 cup warm water
2 tablespoons whole milk
1.5 teaspoons active dry yeast
1 tablespoons sugar
2 large eggs, divided
3 cups flour, divided
1 teaspoons salt
2 tablespoons unsalted butter, at room temperature
Sesame seeds, optional
If you’ve never eaten homemade pasta before, you are really missing out. It is much more tender than pasta from a box, it cooks much quicker, and it really holds onto pasta sauce a lot better than dried pasta. Having never been a fan of pasta, especially spaghetti, I wasn’t sure that I’d like homemade pasta at all. But now that is the only kind of pasta I’ll eat. I always make a triple batch, and freeze it in a large plastic container. It can go straight from the freezer to the cooking water, and we can have homemade pasta any night of the week!
3 large eggs
2 cups flour
On October 11, my husband and I will celebrate our sixth wedding anniversary. Our lives have changed a lot during these past few years. Together, my husband and I have lived in three different houses, we’ve become parents to a sweet, kind and funny little boy. We’ve bought and sold cars, changed jobs, gone on vacations. But one thing that hasn’t changed is our fondness for Detroit, The City of Love.
When my Granny was alive she loved to cook. She especially loved baking. She was known for her cakes, pies, and especially for her cookies. Every Christmas, she made a variety of cookies and gave them away as gifts. She made Russian Tea Cakes, Cherry Drop Cookies, Chocolate Chip cookies, and Molasses Cookies. But my absolute favorite were her Peanut Butter kisses – delicious peanut butter cookies topped with a Hershey’s kiss. They were unbelievably good.
These days, Peanut Butter kisses are one of my all time favorite indulgences. I don’t make them often because if I can’t keep my hands off of them. However, every time The Goose wants to make dessert, these are what we make. Not just because they’re delicious, but also because these cookies only have five ingredients (six if you count the Hershey’s Kisses). And when you’re cooking with your kids the less ingredients, the better.
Halloween is a big deal at our house. We love to decorate, and spend the whole month making ghosts, bats, witches, vampires and black cats. (I snag some awesome deals every year by going to craft stores after the holiday and buying make-your-own decoration kits at 90% off. Then I pack them away in our Halloween box until the next year!)
At our house, we have tacos (or some other form of Mexican food) every Tuesday. Sometimes we have chicken tacos, sometimes we have quesadillas, but our favorite has always been the traditional beef taco.
The problem with beef tacos is that each person in our family likes to eat them differently. I prefer soft tacos, my husband likes crunchy tacos, and The Goose always asks for taco cups (tacos served on scoop style tortilla chips). While flour tortillas and tortilla chips can be sealed tightly and eaten again in a few days with no problem, I was finding that the crunchy taco shells were going stale much quicker.
One day, as I was filling up my grocery cart with various types of overpriced traditional and Greek yogurt, an older gentleman approached me and told me that you can easily make your own yogurt at home with a gallon of milk and a small container of plain, store bought yogurt.