from the archives.

I had a craving for merangues today.
But, it was humid outside-- and cloudy. So I just looked at my old photos and dreamed.

Remember, you can't go wrong with stiff peaks.

And, this kitchen is not equipped with the fancy-schmanchy. I just piped these babies out with a ziploc and one of my cookie press tips. The three hour wait in the oven is the hardest part!
Magic Meringues
-3 egg whites at room temp.
-1/4 t cream of tartar
-3/4 C sugar
-1 t vanilla
Preheat oven to 200 degrees. Line 2 baking sheets with parchment paper, tin foil, or silpats. Beat egg whites on medium speed until foamy. Add cream of tartar. Increase speed to high and continue beating until soft peaks form. Gradually add sugar beating until stiff peaks form. Mix in extract and food coloring (if desired)..Spoon meringue into pastry bag. Pipe desired shapes. Bake for 3 hours or until dry and crisp. Cool on baking sheets. Store in airtight container at room temperature. Can be made the day ahead.

swing baby.

picnic is our middle name.

Even better when you can do it all through February!

having our just desserts.

We reveled in the warm weather today.

Dinner outside, hours of sweet play time in the grass in our bare tootsies, and chocolate covered ice cream.

It was almost warm enough for the sprinklers. Almost.

A sweet day, made even sweeter with a little:

Such a beautiful interlude to summer.

bicycle boy.

It's that time of your life, little boy.

We promise not to let go until you are ready.Sometimes you learn best though, when the mistakes are allowed to happen.
Get back on that horse, little boy!
And don't look back!

20 minutes later, it became a one man show.

it's been too long...

I'm still here.
It's been a stressful few weeks, but we are plugging along.

I've missed my blog.
I've missed it so much.

We are hopeful. We are happy. We are trying.

We are:

And, I'll be back too.

wham, bam, thank you glam.

Instead of keeping house today, I dappled in crafty-ness.

I had a few projects that needed to be done including a few friendly gifts.

I love any good excuse to rifle around in my vintage ribbon stash. (thank you mother!)
It makes me happy, as do paper, scissors, and glue.

I think this package screams "open me! now!"

Don't you love a good and satisfying tug on a lush, velvety bow?

P.S. And, Amanda-- your present is in the mail!

our week in snapshots.

Pictures speak louder than words.

new york egg cream anyone?

I like mine with "extra" chocolate syrup.

I have read/seen/thought about these for years!

Why has it taken me this long to make 'em?

I don't know.

My husband and I are both baffled as to why they are called Egg Creams when there is neither eggs nor cream inside of them. But, delightfully easy and a nice after dinner treat. Not as rich or as sweet as a milkshake, but decadent just the same.

...

New York Egg Cream

.

1/4 C half and half (you can use fat free!)

1 C chilled seltzer water

2 T chocolate syrup (or more if desired!)

...

Place a 16 ounce glass in the freezer for an hour to chill. Pour half and half into the glass, add seltzer water and stir with a spoon or straw until a thick foam forms. Pour chocolate syrup into glass and stir. Enjoy!

dinner from a cookie sheet.

A few years back, I became a huge fan of Rachael Ray.

I watched her 30 minute meal show while I walked (or waddled) on the treadmill when I was pregnant with my oldest. It just made that half hour workout go so much quicker.

.

Finally, when I received one of her cookbooks as a gift-- I was ecstatic to start using it and whip out delicious meals in 30 minutes or less. Little did I realize, the dishes alone would take about 30 minutes, so really... where was the time savings? I was a bit disappointed.

.

So-- now when I find a meal that requires little cooking and clean up, I am so pumped! These Chicken Fajita Tostadas are just that, dinner using one cooking sheet-- and a cutting board. That's it.

Not only are they easy-- they are so yummy too!

I want to make these again tomorrow! (Maybe, I will just settle for leftovers at lunch.)

Chicken Fajita Tostadas


2 medium onions, thinly sliced
2 bell peppers, thinly sliced
1 box frozen corn
1 cup prepared salsa (I made my own-- recipe at the bottom)
2 T olive oil
salt and pepper
2 cups cooked and shredded chicken breast
6 corn tortillas
1 cup sharp cheddar


1. Preheat oven to 450. Line a rimmed baking sheet with aluminum foil. On foil combine sliced onions, peppers, frozen corn, and 1/4 C of the salsa. Drizzle with 1 T olive oil. Season with salt and pepper. Move one of your oven racks into the highest position, right under the top broiler. Place cookie sheet on the top rack. Roast veggies, tossing occasionally-- until they are tender and lightly browned-- about 15 to 20 minutes. Add chicken and continue to roast an additional 5 minutes. Transfer chicken and veggies into a bowl and discard foil.

2. On the same hot cookie sheet, arrange tortillas and brush with remaining olive oil. Top with cheese and bake (at the same temp of 450) until edges are golden brown and cheese is very bubbly and melted, 5 to 8 minutes.

3. Top tortillas with chicken and veggie mixture, and then top with salsa.

Homemade Salsa

3-4 Roma tomatoes
1/2 C cilantro
1/2 of an onion
1 jalapeno
1 lime
salt and pepper

Chop tomatoes, cilantro, onion, and seeded jalapeno. Toss in juice of 1 lime and season with salt and pepper.