Christmas Wish List

It's December 1st. I am flying back from South Carolina. I think this is a suitable time to list out some of the things I am eyeing for Christmas.

Clean Food and Clean Start cookbooks by Terry Walters

Pacifica Indian Coconut Nectar Gift Set

The Nook from Barnes and Noble

Of course along with this nifty gadget I would like the accessories as well.

TOKYObay Oversized Boyfriend's Watch

I want the pink one!

I could definitely go on and on. I started my list back at the beginning of November. I get really excited for Christmas. I love the whole holiday season. I got a updated and lasting advent calendar to start today. Let the festivities begin!

"Noshing" at Nosh

Last Saturday found me in Portland, Maine after a visit to my Grandpa's. Jordan got the pick for where we should eat lunch and he was ready to try something new. Ever watch Man vs. Food? I really try not to because it always ends with me having a bellyache. I enjoying eating food and that show is not about the enjoyment of eating. Note: it is never good to sweat while eating.

Anyway, the show filmed an episode in Maine this past summer. Nosh in the Old Port section of Portland, Maine was featured due to this gigantic burger they served which is topped with pork belly and foie gras.

We didn't get the burger but the boys had some beer. I really wanted to take home the glass with the lobster on it.

We shared the French fries bacon dusted. As you can see it really was a bacon powder. A bit different than we expected. Others seemed to enjoy them. The fries were good, next time I could do without the powder.

My lunch consisted of the Bolognese hoagie. It was very meaty and spicy and GREAT! See the fontina cheese in there. Yum, yum.

Another order was the Reuben - it got great reviews.

The sandwiches were about $9-11 each and gigantic. Girls could definitely share the sandwiches. We were there for lunch but starting at 4pm they have all sorts of small plates and appetizers. They looked delish too. Next time Jordan is hankering for the special burger.

In need of something green

Is it really Sunday already? I cannot believe how fast our little mini-vacation went by. Is this a sign of what is to come of the month of December. I hope not; there is too much to do and enjoy.


Got home from Maine this afternoon and had the last of the leftovers from Thanksgiving. I packed one container to steal away back to Connecticut with Jordan and I. I added some broccoli and piled everything on mixed greens. My body is telling me too much food came into it the last few days.

Plan for the week is to move as much as possible and to eat very very very sensibly.

Missing Maine, family and just a whole lot of coziness!

Home for the holidays

I am out of sync. Blogging from rural Maine is not nearly as easy as it is in Connecticut. Getting around isn't as easy either because of SNOW! Yikes, I wasn't prepared for the white stuff. Trying to get a bit of shopping in before heading back.

Happy Thanksgiving x2

Today started with this because...
yesterday was full of this gigantic plate.

The turkey went in for 7am. I think it was a new record.
Now time for the leftovers.

Happy Thanksgiving!

Happy Thanksgiving!!

The big day is finally here. I always start out the morning helping my mom make the stuffing and getting the bird in the oven. Then comes the Macy's parade. Most of the time I only make it through the first 40 minutes or so before I get bored. I love it but yet I cannot make it through the whole show - way too many commericals I think. Next up is more cooking and maybe a walk in the woods before the feast begins. What are you traditions for Thanksgiving?

A few years ago I made this pumpkin pie for a restaurant I worked for. It turned out to be the best thing ever, I don't even like pumpkin pie. I follow the recipe to a T and it is perfect!

The best pumpkin pie you ever ate...

Pumpkin pie
From Baking Illustrated

Ingredients
2 cups pumpkin puree
1 cup brown sugar
2 tsp ginger
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
2/3 cup cream
2/3 cup milk
4 eggs

1 premade pie crust

1. Preheat oven to 400 degrees.

2. Mix the pumpking, sugar, spices, and salt until well combined. Transfer mixture to saucepan and bring it to a simmer over medium high heat. Cook about 5 minutes stirring constantly until thick and shiny.

3. Whisk in cream and milk into pumpkin mixture. Bring to a slow simmer. Remove from heat. In a separate bowl whisk eggs until well mixed. Put a small portion of the pumpkin mixture into the eggs and stir. Pour the egg mixture into the pumpkin mixture and whisk thoroughly until well combined.

4. Pour warm filling into pie crust. Bake until the pie filling is puffed and dry-looking. The center will wiggle like gelatin. Time will be able 25 minutes.

5. Top with whip cream.

Packing up and Heading out: Mac N Cheese

I am so excited about going up to Maine for Thanksgiving today. There is so much to be done though before we actually get to leave. I want to work out before we hit the road; I hate the idea of sitting in a car for 5 hours and not moving all day long. I need to pack, somehow that got away from me last night. I still have quite a bit of work, work that needs to get done before next week as I will be traveling for the first 1/2 of the week. Yikes! I am a bit nervous about the day ahead. I am thinking this might be a two cup coffee day - maybe even a latte out.


This weekend we made the ultimate comfort food. I found I can make this on Sunday and the come Monday Jordan just has to top with bread crumbs and plop it in the oven. A great dinner to come home to on Monday night.

Mac & Cheese
Adapted from Ina Garten
Barefoot Cantessa Family style

Ingredients
kosher salt
vegetable oil
1 lb whole wheat elbow macaroni
1 qt milk
1/2 stick butter (8 Tbsp)
1/2 c flour
12 oz cheddar cheese
1 cup cottage cheese
1 package frozen butternut squash
1/2 tsp nutmeg
1/2 tsp ground pepper
1 1/2 cup bread crumbs

1. Preheat oven to 375 degrees ( if you are making ahead like I did skip this step)
2. Drizzle oil into large pot of boiling slated water. Add the macaroni and cook according to box. Drain well.
3. Heat milk in small sauce pan, but be careful not to boil. In another pan, melt 6 Tbsp of butter and add flour. Whisk constantly for two minutes. Begin adding hot milk and cook until thickened and smooth. Keep whisking.
   

4. Remove from heat and add both cheeses. Add remaining spices and squash to cheese mixture. Stir in pasta till well combined.

5. Transfer to baking dish. (Let cool and then cover in refrigerator until ready to bake or....)

6. Combine bread crumbs with remaining butter.


7. Bake for 30-35 minutes or until the sauce begins to bubble around the edge.

Our first Thanksgiving

The Monday after Thanksgiving Jordan and I will have been married 3 months. On one hand it doesn't feel that long ago and on the other it feels so long ago. I am hoping that we will create many of our our traditions over our lifetime together. I am a huge fan of traditions. I love all of my families special holiday moments and I am hoping to pick up some new ones from Jordan's family. Although we are spending Thanksgiving with my parents in Maine, I wanted to have a special meal with Jordan in our home.



I couldn't have a big turkey twice in one week so we opted for a pork roast served with roasted potatoes and cranberry sauce. For Jordan and I this meal was nothing too fancy or special but it sure was fun to spend sometime in the kitchen together.

The cranberry sauce was a bag of fresh cranberries, 2 diced apple, 1/4 cup water, 1/4 cup OJ and 3 Tbsp agave nectar. It was still a bit tart but I like it like that.

The roast had a mix of herb seasoning and olive oil rubbed all over. I don't know the ratios since it was Jordan's job. I really do not like to handle raw meat.

Simply roasted potatoes with herbs de Provence, salt, pepper and olive oil all tossed about. Roasted at 375 degrees for 45 minutes, toss 1/2 through cooking time.

Everything was really good. We had a second round for lunch as well - I love leftovers for a work week lunch! Now I cannot wait for the real deal Thanksgiving. I hope you are ready mom!

Sugar mama!

Sugar Cookies
From Pioneer woman website

Ingredients
■2 whole Large Eggs
■1 cup Canola Oil
■2 sticks Butter, Softened
■1 cup Sugar, Plus Extra For Sprinkling
■1 cup Powdered Sugar
■1 teaspoon Vanilla Extract
■4 cups Plus 2 Tablespoons, All-purpose Flour
■1 teaspoon Salt
■1 teaspoon Baking Soda
■1 teaspoon Cream Of Tartar

Preparation Instructions

Preheat oven to 350 degrees F.

In a large mixing bowl, cream together eggs, oil, butter, sugars, and vanilla.

Add remaining ingredients and mix well. Cover and refrigerate dough one hour.

Using a cookie scoop, drop balls of dough onto an ungreased cookie sheet.

Smear a dab of butter all over the bottom of a glass, then dip the glass in granulated sugar. Use the glass to flatten each ball of dough, dipping again into the sugar each time. Repeat until all are flattened.

Bake for 9 to 11 minutes, until cookies are just barely turning brown. Don’t overbrown!

Let's just say mine got a little overbrown. But they were still super good, too good I would have to say. Not the best idea the week of Thanksgiving. I used sprinkles though and not sugar. They are much prettier I think. Enjoy!