by Martina & Tiffany on 12/30/15
I’ve been meaning to write this blog for the past month now. I literally had half of it written, which you see below, and then I was just like whatever….I need a break. Soooo I took one. A long one. I’m sorry. But anyway, here it is!
- Mom: yeah…. don’t do that. You know wax peels off on crayons….. *i stare at her confused* eeeehhhh ok LOL
- Mom: I’m not my mothers child!!!1 *I stare at her confused* uhhh yeah you are… mom: you know what I meant!
- random moment in the kitchen – Mom: You know who’s crazy? Me: who? Mom: you’re looking at her! Me: *puzzled expression then laughing*, Mom: I mean I’m looking at her! Damnit, why do you do that to me!!!! Me: I didn’t do it! You did that to yourself.
- Mom: Are you talking? I can hear you talking with your brain. Me: *immediately start laughing uncontrollably.
OMG it’s November Already
by Martina & Tiffany on 11/05/15
Isn’t that picture above beautiful! This was taken by Garry Liddel in 2008 and I found it courtesy of garrickliddellphotography.com.
It’s amazing to me that we are already in November. The year seemed to just fly by. We are busier than ever and loving it. November is the month of giving thanks. We should all be thankful every day of our life, but as you know, there are days where the bad seems to overshadow the good in life. So November should really be a time for reflecting on the good things in your life and being grateful for the family and friends that support and love you. It’s also my birth month. YAY for Fall babies.
Fall is my favorite time of year. The leaves are all sorts of reds, oranges, and yellows. The weather is just cold enough to wear a warm sweater and take a stroll through the park basking in all of autumn’s glory. Also, all of the fun Holidays are quickly approaching. What isn’t there to love!!! Fall is also the time where it’s totally appropriate to have soup every freaking day. So instead of a baked confection, I decided to give you guys a recipe for one of the soups I so love to make that is filling as well as super yummy. If you aren’t a fan of Chorizo, you can substitute a different sausage. It’s whatever you have a taste for. I just like the smokey flavor of the Chorizo.
Chorizo and Barley Soup
- 4 tbsp. unsalted butter (seriously, don’t be lazy…get the unsalted butter)
- 1 medium yellow onion, chopped
- 1 cup pearl barley
- 8 cups vegetable stock
- 1 cup peeled and chopped russet potatoes (small chunks not medium or large….small)
- 1?2 cup of chopped carrot (again…small chunks)
- 1?2 cup chopped celery root (small chunks)
- 1 cup chopped leek
- 1 tsp. dried marjoram
- 2 or 3 Chorizo sausages (precooked or uncooked – If you get the uncooked version you’ll need to cook it first. Reserve one sausage link for garnish)
- 3 pieces of bacon…. (Because I like bacon a lot! One slice will go into the pot raw. The other two slices cook until crispy and then set aside)
- A handful (about a third or quarter of a cup) of chopped flat-leaf parsley
- Salt and ground pepper, to taste
- Ground nutmeg, to taste
- Heat the butter in a large saucepan over medium-high heat.
- Add the chopped onion and cook, stirring until soft.
- Add the barley and stir until lightly toasted for about 5 minutes.
- Add the vegetable stock, potatoes, carrots, celery root, leek, marjoram, cooked and chopped sausages (2 of them), and one slice of the bacon. Cook, stirring occasionally, for about 30 to 40 minutes.
- Once cooked, take the lone slice of bacon out of the pot, chop it up and add it back to the pot.
- Slice the last Chorizo sausage and chop the rest of the bacon.
- Season the soup with nutmeg, salt, and pepper.
- Garnish with parsley, sliced sausage, and chopped bacon.
I’m Not a Writer
by Martina & Tiffany on 10/22/15
Hi Everyone, Tiffany here! I’m not a writer and I am a far cry from having perfect grammar, so if you cringe at the misuse of a comma or semicolon, you may have to rethink reading this blog. Not only will I make stupid (and probably obvious) writing mistakes, but you will also be hearing from my mom. who is a born and raised German lady. English is her second language and frankly I love her little writing mistakes because it gives us something to laugh at. That being said, lets see if we can make something of this blogging business.
- Preheat the oven to 350 F.
- Make the Simple syrup first. Combine the sugar and water in a saucepan to completely dissolve the sugar. Bring it to a boil. Remove it from the heat source and allow to cool for about 30 seconds to a minute. Stir in the cinnamon. Set aside and allow to completely cool.
- Make the cake batter – 1. In a mixing bowl combine the flour, sugar, baking powder, cinnamon, salt and butter. Mix until you the butter is fully incorporated and it looks like small crumbs. 2. Add the liquids to the mixture and beat on high until light and fluffy. 3. Grease your baking dish (hint – if you put parchment paper on the bottom of the baking dish you only have to grease the sides) and scrap in the batter. 4. Bake until a toothpick comes out clean. Allow to cool completely.
- While the cake bakes, make your buttercream. 1. In a double boiler add your egg whites and sugar. For those of you who don’t have a fancy dancy double boiler DIY that shit – ie – pot with water and a heatproof mixing bowl. 2. Make sure to continuously whisk the egg white until the sugar completely dissolves. With a digital thermometer check the temperature and continue mixing. You want the egg white mixture to warm to 160 F. That’ll insure no one gets salmonella….You’re welcome.
- Once the egg white mixture has reach the proper temperature, Take the bowl off of the boiler (be careful…you’ll want mitts or towels to handle the bowl). With a hand held mixer (or a stand mixer) beat the mixture until it’s in soft peak mode.
- Add the butter to the mixture and the vanilla. Beat until thoroughly mixed.
- Once the cake has cooled to room temperature, cut it in half.
- Brush the cake with the simple syrup mixture.
- Slap a layer of the buttercream in the middle.
- Put the top half back on the cake and then use the remaining buttercream to cover the whole cake.