Tuesday, February 9, 2010


Good morning my fragrant little flowers! How are you doing this chilly Tuesday morning? I am good I suppose. The hubs made me go lay down early last night and I actually got some much needed rest. I still don’t feel good physically, but at least I got some sleep so mentally I am a little more alert LOL. Then come to find out there was a nasty little storm come through last night and its colder than a… nevermind I won’t finish that LOL. Its cold… and windy… and we tripped the breaker that the fridge is on, so when I got up to get some milk for DS14 to take his meds, the fridge was off and looked like it had been at least half the night. LOVELY! So I plugged it into the heavy extension cord to an outlet I know works just fine. Once I’m done here, gotta get the hubs out treading in the mud to the box and flip the breaker for me. LOL… I could do it but I don’t wanna LMAO! “The boy must grow to be a man!” LMAO… sorry had to…

Did you know that today is the Free Denny’s Grand Slam Tuesday from 6am-2pm? Yep… got an email about it yesterday! If you are reading this early enough, go stop in and grab one!

Ok, I’m going to be doing a lot of sit down stuff today… decluttering my desk, scrapbooking pages, etc. Nothing super dramatic I guess. I do, however, have another craft idea for you for Valentine’s Day. Just one today, but it’s a cute one! This is really one for guys to do for their ladies… but women could do it too.

Craft Idea of the Day: Framed Song lyrics

Do you have a special song with your sweetie? Perhaps it’s the first song you ever danced to or just something with an extra special meaning to the both of you. Find the lyrics to that song and print them out on a special paper… ancient scroll is pretty or so is Valentine’s Day stationary. Buy a very pretty & special frame and frame the lyrics. She will have your song forever for all to see… not just to hear!

As for food… well today is gonna be interesting. The DD15, her BFF15, and 2 other kids that come over frequently had a French assignment yesterday. They had to “cook” 2 French meals for a party of 4 and shop online at a French supermarket website. It was a "virtual" assignment (they didn't really make the purchase or cook). That was fun LOL… well I asked them (seeing as I took 7 years of French and still can speak it fairly well. Was going to go to France my summer between junior & senior year, but that's another story!) if they would like to really try what they chose to cook. Of course they were excited, so tonight the family and a few extras LOL will be eating a meal courtesy of the kids (I’ll be cooking of course). And yes, the kids are going to be in the kitchen truly learning about the choice they made. So I’ll share the recipes with you.

Carbonnade a la Flamande (basically its a Beef & Beer Stew)


3 1/2 lbs chuck roast, cut into 1-inch pieces
Salt and freshly ground black pepper
4 Tbsp butter
3 medium yellow onions sliced about 1/4 inch thick (about 8 cups)
3 Tbsp all-purpose flour
1 1/2 cups chicken or beef broth
1 1/2 cups (12 oz bottle) Belgian beer
4 sprigs fresh thyme
2 bay leaves
1 Tbsp whole grain mustard
1 Tbsp brown sugar


1. Pat beef dry with paper towels, then season well with salt and pepper. On the stove top, heat 2 tablespoons of butter in a large heavy bottomed dutch oven over medium-high heat until hot, almost smoking. Working in batches, brown the meat, without stirring, about 3 minutes on each side (do not stir, give the meat an opportunity to brown well). Transfer browned beef to a separate bowl.

2. Add 2 tablespoons butter to dutch oven; reduce heat to medium. Add the onions and 1/2 teaspoon of salt; cook until onions are browned, about 15 minutes. Add flour and stir until onions are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits; stir in beer, thyme, bay, browned beef with any of the accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Reduce heat to low, partially cover, let cook for 2-3 hours until beef is fork tender. (Alternatively can cook in the oven at 300°F.) Stir occasionally, scraping up anything that is sticking to the bottom of the pan. About half an hour before it finishes cooking, add the mustard and brown sugar. Adjust seasonings to taste.

3. Discard thyme and bay leaf. Adjust seasonings with salt and pepper to taste and serve. Can serve plain, with potatoes, over noodles, or over French fries. Serves 6.

Julia Child's Coq au Vin (Why oh why did they pick this one?!)


1/2 cup lardons, (bacon) cut into 1/4 by 1 1/2 inch strips
2 tablespoons olive oil
2 1/2 lbs ready-cut frying chickens, thoroughly dried
1/4 cup cognac or armagnac
salt and pepper
1 bay leaf
1/4 teaspoon thyme
16-20 small white onions, peeled
3 tablespoons flour
2 cups red wine (Burgundy, Cotes du Rhone, or Pinot Noir)
2 cups brown chicken stock or beef bouillon
1-2 clove garlic, mashed or minced
1 tablespoon tomato paste
3/4 lb fresh mushrooms, trimmed,washed,and quartered


1. If you are using lardons, saute several minutes in 2 tablespoons oil in a heavy bottomed casserole until lightly browned; remove lardons to a side dish and leave fat in pan; otherwise, film pan with 1/8 inch of oil.

2. Heat fat or oil in pan to moderately hot, add chicken, not crowding pan; turn frequently to brown nicely on all sides (my skinless thighs didn't exactly"brown" as chicken with skin would have; if I had used white meat I would have left the skin on).

3. Pour in the Cognac, shake pan a few seconds until bubbling hot, then carefully ignite Cognac with a match.

4. Let flame a minute, swirling pan by its handle to burn off alcohol; extinguish with pan cover.

5. Season chicken pieces with salt and pepper; add bay leaf and thyme.

6. Place onions around the chicken. Cover and cook slowly 10 minutes, turning once.

7. Uncover the pan; sprinkle on the flour turning chicken and onions so flour is absorbed; cook 3 to 4 minutes more, turning once or twice.

8. Remove from heat, gradually stir and swirl in the wine and enough stock or bouillon to almost cover the chicken.

9. Add the browned lardons, garlic, and tomato paste. Cover and simmer slowly 25 to 30 minutes, then test chicken, remove those pieces that are tender, and continue cooking the rest a few minutes longer.

10. (I actually cook it about 15 to 20 minutes longer so it would reduce and become more of a sauce.) Return all chicken to the pan, add mushrooms and simmer 4 to 5 minutes.

11. Taste carefully, and correct seasoning. Sauce should be just thick enough to coat chicken and vegetables lightly. If too thin, boil down rapidly to concentrate; if too thick, thin out with spoonfuls of bouillon. Serve over buttered noodles.

Oh yes, these children will soon learn the real mastery of French cooking LOL! Although this may backfire on me LOL like teaching them about crepes and Bouche De Noel did LOL! They may enjoy it LMAO. Okie dokie. It’s time for me to get off here and go grab a bite for breakfast. Think I will go to Denny’s for the free Grand Slam today. Then I will run to the store for a few things I need for dinner tonight. And I’m gonna hit up Hobby lobby as their scrapbook stuff is on sale 50% off YAY! Stickers, albums, papers, embellishments, etc. Boy am I gonna have fun and the hubs will be so scared LOL! Ok, I’m out of here… Ya’ll keep warm and I will see you tomorrow! HUGS!

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