Wishing For Horses is one year old! In celebration I’m giving you some free art!
Click on the photo to download the original size.
It’s from my series called “pretty things”.
Enjoy and thanks for reading.
Cheers
Kath
Wishing For Horses is one year old! In celebration I’m giving you some free art!
Click on the photo to download the original size.
It’s from my series called “pretty things”.
Enjoy and thanks for reading.
Cheers
Kath
Raise your hand if you’ve given up on turkey burgers?
Because you need to cook the meat all the way through it’s very hard to get the inside done before the outside is burned up, right? And forget grilling them on the barbecue, they’ll fall apart when you turn them.
Yeah me too. Until I had a small eureka moment. Sear the outside then bake until done!
1 lb. lean ground turkey
1 cup plain bread crumbs
2 eggs Or 3 egg whites
1 teaspoon salt
1/2 teaspoon pepper
Mix all ingredients until well incorporated. Refrigerate mixture for at least 30 minutes
At this point if you want to opt for a little more flavor by adding herbs, finely grated onion, or cheese go for it. I thought we would keep it simple this time around.
Preheat oven to 400 degrees.
Form the turkey mixture into 4 large or 6 small patties.
Heat a griddle or large non stick saute pan on medium high. Spray with cooking spray.
Cook the turkey burgers for about 2-3 minutes on a side. Remember you want to just get a little color the main portion of the cooking time will happen in the oven.
Move the burgers onto a sheet pan, cover with foil and place in the oven for about 10 minutes,
or until you get a reading of 165 degrees on a digital thermometer inserted in the middle of the burger.
Rest the meat for at least 5 or so minutes before serving to allow all the juices to re-absorb.
This is the rule I follow for all protein. The larger the piece of meat the longer the resting time.
Serve on a toasted bun with your choice of fixings.
Ahhh, much better right?
It’s that time of year where all the things I’ve put off because of the holidays and birthday month are all needing to be done. Instead of stressing out about how much needs to be done I’m going to chop up all those chores into tasks lasting only ten minutes.
I even made a lovely printable list for myself to get organized.
10 Minute Tasks
Click here to download (opens in word)
Last week I was compelled to investigate celebratory sounds coming from the living room where my 13 year old was playing, Call of Duty 48: That Will Be $50.00 Please
Gavin: Whoo Whoo! YEAH YEAH! Awesome!
Me: What? Did you win?
Gavin: I just did a cross map tomahawk kill!
Me: Whut?
Gavin: A. Cross. Map. Tomahawk. Kill!
Me: Wow! That’s cool sweetie!
(it’s important to be supportive and excited when your child succeeds. I read it in a book)
Gavin: I got first blood!
Me: (shuffling out of the room) I should go write this in your baby book.
Gavin: (Laughs) Don’t forget to put down that I got first blood!
As you know, I love the internet. In this series I’ll show you the bloggers, vlogers and websites I get inspiration from.
Meet the team at Design Sponge
Click on image to see the cute gif. they made
This site has a little bit of everything if you are a design junkie like me. Party styling ideas, wedding ideas, city travel guides, recipes and, craft projects.
My all time favorite thing is the “Living In” series.
Think about your favorite movies. Have you ever thought, “I’d love to have those earrings or that chaise long.” You can take those elements of style you so admire from the movie and make them yours.
Even if you’re not in a shopping mood the “Living In” series is drool worthy.
Now if only they would do “Living In” Stealing Beauty. *ahem*
All images courtesy of Design Sponge
I’ve acquired a fondue pot and there really is no turning back now.
My first attempt was on New Years Eve. I tried the traditional recipe from Nigella Express cookbook. It was pretty boozy for our taste, and since I was thinking this could become a dinner favorite I figured I had better re-work the recipe. Getting the children drunk on cheese didn’t seem like a good idea.
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
2 cups warm milk
2 cups grated Ementaller or Swiss cheese
2 cups grated Gruyere cheese
1 cup grated sharp chedder
1/2 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
2 tablespoons Cognac or brandy
2 lobster tails cooked and chopped (optional)
My fondue pot is one in which you can cook your fondue then just take it over to the little stand and you’re ready to eat. I got mine here. If your pot doesn’t have this function, just make the fondue in a heavy bottomed sauce pan then pour into your fondue pot.
Cook the lobster in boiling salted water for 3 minutes. Chop it into chunks and set aside.
Warm the milk in the microwave for 2 minutes and set aside.
Over medium high heat, melt the butter then whisk in the flour. Whisk for about 2-3 minutes to cook out the raw flour taste and so the final sauce is not grainy tasting.
Turn the heat to medium and add about 1/2 cup of the milk, whisk briskly. When the sauce is thick, add about a 1 1/2 cups of the milk.
Whisk in the cheese by 1/2 cup increments, whisking constantly until all the cheese is incorporated and smooth and creamy. Add the rest of the milk if the sauce seems too thick.
Add the cayenne pepper, Worcestershire sauce, Cognac, and lobster.
At this point give it a little taste and check for seasoning.
Now, it’s time to consider dipping accessories.
Bread is the obvious choice for the line up. I bought a nice sourdough loaf and cut it into rough 2 inch cubes. I toasted it under the broiler for 4 minutes, turning the bread over half way through the cooking time.
Other dipping items I had were:
Summer sausage
Cooked shrimp
Snow peas
Apples
Endive
Radish
The veggies make a nice contrast to all that rich cheese and meat.
As you know, I love the internet. In this series I’ll show you the bloggers, vlogers and websites I get inspiration from.
Meet the VlogBrothers!
John and Hank Green really are brothers. They started making videos for each other and slowly their charming nerdy style made them into YouTube stars. Whether they tackle serious subjects or just goof off the VlogBrothers are always entertaining, they will make you think, and make you laugh.
Here’s an introduction video in which they explain themselves:
DFTBA!
This dish is high on my list of comfort foods. It’s so versatile you can put anything you have on hand in it. Also, it’s surprisingly quick and easy.
1 tablespoon butter
1 tablespoon olive oil
1 cup diced onion
2 cloves garlic (minced)
1/2 cup sliced mushrooms
2 teaspoons fresh thyme
2 cups arborio or risotto rice
1 cup white wine
4-6 cups chicken or vegetable stock
1 teaspoon salt
1 teaspoon pepper
1 cup grated parmesan cheese
First heat up the chicken stock in a large sauce pan and set aside.
In a large heavy bottomed saute pan heat the olive oil and melt the butter on medium high heat. Add the diced onion and minced garlic. Cook until translucent and tender, about 5 minutes. Add the salt and pepper and thyme. Add the mushrooms and cook a few minutes.
Add the rice and stir to ensure it gets coated thoroughly in the butter and oil. Toast the rice for about 3 minutes.
Turn the heat to medium and add the wine. Once the rice has absorbed all the liquid you can start adding the stock.
Laddle the hot stock into the rice by half cup increments, stir and wait until all the stock is absorbed until you add more. Continue with this process until the rice is fully cooked and tender. About 20-30 minutes.
You might not need all the stock, I always give the rice a taste every 10 or so minutes to test for doneness.
Stir in the grated parmesan cheese and serve with a nice baguette and salad.
You have leftovers? Good! Stay tuned and I’ll show you how to turn your leftover risotto into the best party hors d’oeuvres ever.
We all have favorite things that make us smile every time we pass by, things that make us feel like we are home. I thought I’d share some of the things in my life that make me smile and maybe you too!
I bought this Happy Birthday Banner at Luxe about 5 years ago. It’s on display in the kitchen the first weeks of January for My and Kellen’s birthday’s, and the first weeks of July for Jef and Gavin’s birthday’s.
The simple, cheerful banner stretched across the kitchen windows reminds us it’s birthday month.
So, what are some of your favorite birthday traditions?
As you all know I love the internet. Gabrielle Blair is one of the reasons why.
On her blog Design Mom she talks about design and motherhood, (she has six kids) and marriage. She’s the founder of Kirsty, an internet news site geared toward women. Every time I need some cheerful inspiration I run over to Design Mom!
Soon she’s going to scoop up her whole brood and move to Paris! Stay tuned for more adventures of the Blair family!
Kathleen Rear 