Tuesday, November 30

“Here lies Dobby, a free elf.”

 

 

It was amazing. I’m not going to say there wasn’t anything wrong with it. It wasn’t exactly like the book (it never is, but in this case with splitting the book in two you would think it could have been) but it was good. Great even. I think it might have replaced my former favorite Harry Potter movie, Harry Potter and the Prisoner of Azkaban.

Fruit Turkey

After making that fruit baby carriage I realized how fun it is to make things out of fruit! Here is the little fruit turkey I made for Thanksgiving:

At first people seemed afraid to take his tailfeathers apart and eat him, but in the end he was totally gone!

I will admit though, his little cranberry eyes were kind of creepy in person . . .

Monday, November 22

Pumpkin Cloverleaf Rolls

So lately I am obsessed with making everything out of pumpkin! And these rolls are so good! So if you are planning to make rolls for Thanksgiving you should make these. They’re from Disney’s FamilyFun magazine. They’re fun to eat too since they pull apart! Just remember to start them early because I forgot about the hour in the fridge and the other hour for rising so I ended up having them as a before-bed snack rather than with my dinner! =)
Pumpkin Cloverleaf Rolls
Ingredients
  • 3 3/4 cups flour, plus more for sprinkling
  • 1 package or 2 1/4 teaspoons instant or bread machine yeast
  • 1 teaspoon salt
  • 1/4 cup milk
  • 1/4 cup honey
  • 1/2 cup canned or frozen and thawed pureed pumpkin or squash
  • 1 large egg
  • 1/2 cup warm water
  • 8 fresh sage leaves, slivered (or 1 1/3 teaspoon dried leaves)
  • 1/2 cup (1 stick) butter
Instructions
  1. In a large bowl, mix together the flour, yeast, and salt, and set it aside.
  2. Pour the milk into a microwave-safe bowl or 4-cup glass measuring cup and microwave on high for 30 seconds. Whisk in the honey, squash, egg, and water. (The liquid mixture should be less than 110º; anything hotter might kill the yeast.)
  3. With a fork, blend the squash mixture into the flour mixture until you have a soft dough. Cover with plastic wrap and refrigerate for at least 1 hour.
  4. Two hours before baking, turn the dough out onto a floured surface and knead 6 sage leaves into the dough. Melt the butter and set it aside in a small bowl. Divide the dough in half, then divide each half into 6 portions. Divide each portion into 3 pieces. With floured hands, roll each piece into a ball and dip it into the melted butter. Place 3 balls in a muffin cup. Continue until 12 muffin cups are filled.
  5. Drizzle or brush each roll with 1/2 teaspoon of the leftover melted butter and then sprinkle them with the rest of the sage. Let the rolls rise in a warm spot (at least 70º) until they're double in size, about 1 to 1 1/2 hours. The 3 balls of dough will rise together to form a cloverleaf shape.
  6. Heat the oven to 350º. Bake the rolls until golden, about 15 to 17 minutes. Makes 1 dozen.

Wednesday, November 17

“If you want to turn your life around, try thankfulness. It will change your life mightily.” ~Gerald Good

 

It’s almost Thanksgiving! Which means that it’s time to think about what you are thankful for, so I’ve decided to share my list with all of you. I have the feeling that it’s going to be incredibly long . . . so just deal with it! =) They’re not in any sort of order, but I always thought that was weird to do because how can you decide what you are most thankful for?

I’m thankful that we moved to Greeley and the smoking kids at Central scared me so I went to Union Colony Preparatory School and met these great people (Romero, Laura, Joel):

 

I’m especially grateful that 5,6, and 7 years after we graduated we can all still get together and have a wonderful time together! Especially this last great trip to Boston!

 

 

Extra thankfulness for Laura. How great is it to have a friend that is interested in EVERYTHING you are interested in? Same books, same clothes, same career goals . . . It makes it super easy to buy presents as well! She’s also the best roommate I’ve ever had (hurray for DC!) and the best travel partner a girl could have (Philadelphia, Macau, Hong Kong, etc . . .).

I’m grateful that Cami was so poor that she had to live at my parent’s house for a summer and we could scrapbook and watch Gilmore girls for an entire week straight! Also, that she’s comfortable enough with my family that she could stand to stay in a hotel room with all of us for a week in Hawaii!

 

I can’t even describe how pleased I am to have found to a friend who is as obsessed with Harry Potter as I am! I never thought it was possible, and I don’t know what I would do without Whitney! I don’t think anyone else I know would be willing to stand in line for as long as we did to get into Harry Potter World!

 

Speaking of which: I am grateful for JK Rowling, for bringing Harry Potter into my life!

 

I  am so thankful that years ago in Hawaii when I told Julie I didn’t like beaches, she didn’t decide I was totally insane and gave me another chance so that she could become one of my closest friends ever! And I’m especially grateful that this picture from her wedding isn’t the last picture of us like it is with so many of my friends who get married!  

In fact, let’s just be grateful for all the BYUH friends!     

I am thankful for my uncle Glenn for letting me live in this house! And for growing zucchini so I could learn how to make delicious zucchini recipes. Also that NASA hired me giving me a reason to move here, and getting to live by my cousins that I usually would only see once a year if I didn’t live here!

 

I’m thankful that Ray finally grew out of being a pest! Or at least that I finally got used to his pesty-ness! haha.

And that he’s in Italy and sends me Italian bookmarks for my collection! =)

 

 

 

I’m thankful that years ago the Iverson and Banks grandparents bought houses near each other which made it so that their sons would buy houses next door to each other which made it so their daughters could be best friends!

 

 

Wow, I was right, this is getting long! Maybe I’ll add some more next week when we’re closer to Thanksgiving!

Sunday, November 7

Of course it is happening inside your head, Harry, but why on earth should that mean that it is not real? ~Albus Dumbledore

 

Pumpkin Pasta!

So I’ll admit this is not the best pasta I’ve ever had, but it wasn’t that bad either, and I think it’s kind of interesting to make pasta sauce out of pumpkin since usually pumpkin is used for baked goods. So if you have some extra pumpkin lying around you might want to try this recipe out. I got it from recipegirl.com, but I didn’t add the sausage. I think maybe the sausage would be a good addition because there wasn’t a whole lot of flavor in this dish otherwise (except for the garlic, onion, and nutmeg, and they didn’t seem to mesh together very well).
Anyways, here’s the recipe! I cut it in half and Glenn and I still ended up with lots of leftovers.

CREAMY PUMPKIN PASTA


1 small onion, finely chopped
2 cloves garlic, minced
2 Tbsp butter
2 cups canned pure pumpkin puree
2 cups canned chicken broth
1/4 cup heavy whipping cream
1/2 cup sour cream
1/ tsp ground nutmeg
1 tsp salt
¼1/4 tsp white pepper
1/4 cup Parmesan cheese, shredded
1 lb penne pasta
1 lb cooked, crumbled sweet Italian sausage, optional
1. In a large skillet, sauté the onion and garlic in butter, over medium heat, until soft, not brown.
2. Whisk in the pumpkin, broth creams and seasonings to taste.
3. Simmer 10 minutes, stirring occasionally.
4. Meanwhile, boil the pasta in salted water until al dente.
5. Drain pasta and stir into pumpkin, simmering 2-3 minutes more until thick.
6. Stir in parsley and garnish with Romano, more parsley and sausage, if desired.
Serves 6-8.

Tuesday, November 2

Watermelon Baby Carriage

DSCN3095 

So this isn’t exactly a recipe, but I just wanted to share it in case anyone has a baby shower to throw and wants their food to go along with the baby theme (I searched the internet for hours, and there are not a lot of baby themed food ideas if you don’t want to make it out of cake).

Anyways, all you need to do is cut out a quarter of a watermelon, and use that quarter  rind to cut out a handle for the carriage and stick it (and your orange wheels) on with toothpicks. The hardest thing to do is scoop out all the watermelon with a melon baller. But that was probably just because I had never used a melon baller before! I have no idea how Martha Stewart gets all the melon balls perfectly round!

 

DSCN3096