Saturday, November 13, 2010

Slow Saturday

Today was perfect.  The weather was warm and we had a date to visit with some friends in the "country" who we haven't seen in way too long.  We met at their house for lunch and it was delightful.  Warm air, embellished grilled cheese sandwiches, mimosas, chicken chasing, and good conversation made up our afternoon.  I had filled the crock pot with butternut squash apple soup before we left so the afternoon was dinner prep stress free.  On our way back to the "city" we stopped at Cookie Love and treated ourselves to a late afternoon snack.  We came home and enjoyed some family Rock Band time and devoured the soup with some crackers and good cheese.  It was nice to step away from the usual chore filled Saturday and enjoy some time with good friends.

Thursday, November 11, 2010

I'm here. I'm really here.

I started this blog in 2001 and at one point it was my lifeline.  I felt alone as a mother for the longest time.  This blog helped me through my years of being a working mother and a stay at home mother.  Last year after being home full time for 4 years I went back to work full time and it all became too much.  Between being a mom, working full time outside of the home and running my own indie craft business I just couldn't keep up.  Before Facebook and all the other social media sites this blog was my lifeline to the outside world.  Facebook changed all that and blogging took a back seat.  I want to change that.  I am attempting to enter back into the blogging world.  I hope you will come back and join me for the ride.

Sicilian Orange and Fennel Salad

This recipe comes from one of my new favorite cookbooks called Sicilian Feasts. I have always been in love with Sicilian culture since it is where my mother's family is from. I received this cookbook last year as a gift and it has quickly become one of my favorites. What I love about Sicilian cooking is that it is simple and flavorful. I made this dish for the first time tonight and it made my taste buds jump for joy. The entire family loved it.


2 oranges
1 fennel bulb
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice


Peel the oranges, and cut them into a bowl in chunks. Remove the feathery leaves from the fennel bulb and reserve for soup. Cut the fennel bulb into quarters and slice thinly through the core so that the bulb remains attached. Sprinkle with salt and pepper and mix well. Drizzle with olive oil and mix again. Add the lemon juice and mix for the last time before transferring to a serving platter.