Saturday, December 25, 2010
Tuesday, November 30, 2010
Amy Sue
Thanksgiving 2010 was a great and fun weekend. However, it was also a sad one. Amy Sue, our beloved springer spaniel friend, passed away. It was evident that it was time, and she is in a better place, but it's still hard to grasp that she is no longer with us. I don't often cry... yet seeing her for the last time, it choked me up. I have some fond memories of this most wonderful dog.
After hiking 55 miles of the Appalachian Trail in 2003... plus 3 rest days in the Outer Banks, she was STILL exhausted!
2004: Emily meets Amy for the first time. My 3 favorite girls... Em, Amy, and Jeeper.
Amy shows us around Creasy-Mahan park in Goshen.
I believe Greg and I were eating cold leftover fried chicken here - she wanted some VERY badly. This picture was taken on the ferry to the Outer Banks.
She was quite tolerant of our shenanigans.
Amy and Greg. She definitely had her favorites. Greg was #1.
Since she never slept at night when camping with us (scared of her own shadow as everyone knows), she usually passed out on the beach (under the Jeep) when Greg and I were body surfing or throwing the Aerobi around.
Thursday, April 22, 2010
Rex's first run to Wrigley
Raising him right - started out in the nosebleeds. Last row in the upper deck.
Family shot
And yes, he had his first sip of beer.
Wednesday, April 21, 2010
Monday, April 19, 2010
Sunday, April 11, 2010
Masters 2035
I'm starting with the onesie, but looking for a green jacket...thinking 2035. See you all there. Rex
Thursday, March 25, 2010
2 months, 2 feet and 12 pounds
We have a 2 footer and 12 pounder on our hands. Rex just got back from his 8 week doc appointment and got a Rexcelent report! Long and lean... 90 % in length, 50 % in weight.
The boy is really starting to enjoy life... smiling, cooing, & laughing at his dad.
Tuesday, March 9, 2010
Rex is 6 weeks old!
Rex is 6 weeks old! Time flies when you are keeping up with this little guy.
Rex is eating and growing at an incredible rate. He is very long and lean like many a Bauernfeind. He is very alert, looking all around. He is starting to be very vocal and we practice his vowels everyday. O is his favorite.
Rex is also a squirmer and loves to constantly stretch and move his feet. His dad predicts he will be walking at 9 months.
Frannie has quickly become friends with Rex and gives him kisses all the time. They are becoming great buddies.
Here are a few pictures of our little chipmunk and his first trip to Crystal Lake.
Sunday, March 7, 2010
Riding Bikes
Jonathon participated in a charity ride this weekend. the LAB ride, to raise awareness for ocular melanoma. Forty miles total, Ferry building in downtown San Francisco to Tiburon and back. Gorgeous day! And thanks to everyone who donated.
Sunday, February 21, 2010
Suse's Fabulous App Recipes!
Hot Cheese Dip
• 8 oz cream cheese - soft
• 8 oz sharp cheddar cheese - shredded
• 8 oz sour cream
• 4.5 oz green chilis
• 1 oz pimentos
• 4.5 oz sliced dried beef - chopped
• 4 to 5 green onions - sliced
Mix above and place in a carved out sour dough loaf. Place the cheese
stuffed bread on a cookie sheet and bake at 350F for 1 hour. Serve with
tortilla chips or the sour dough bread pieces.
_______________________________________________________________________________
Tomato-Cheddar Spread i.e. CRACK CHEESE SPREAD!
1 (10 oz) can ROTEL Original diced Tomatoes & Green Chilies, drained
1 cup mayonnaise
1 teaspoon Worcestershire sauce
½ teaspoon salt
2 (8 oz) blocks sharp Cheddar cheese, shredded
1 (4 oz) jar chopped pimiento, drained
STIR together first 4 ingredients in a large bowl. Stir in cheese and pimiento. Serve with crackers or on sandwiches. Yield: 2 ½ cups.
NOTE: Preshredded cheese is not recommended for this recipe.
• 8 oz cream cheese - soft
• 8 oz sharp cheddar cheese - shredded
• 8 oz sour cream
• 4.5 oz green chilis
• 1 oz pimentos
• 4.5 oz sliced dried beef - chopped
• 4 to 5 green onions - sliced
Mix above and place in a carved out sour dough loaf. Place the cheese
stuffed bread on a cookie sheet and bake at 350F for 1 hour. Serve with
tortilla chips or the sour dough bread pieces.
_______________________________________________________________________________
Tomato-Cheddar Spread i.e. CRACK CHEESE SPREAD!
1 (10 oz) can ROTEL Original diced Tomatoes & Green Chilies, drained
1 cup mayonnaise
1 teaspoon Worcestershire sauce
½ teaspoon salt
2 (8 oz) blocks sharp Cheddar cheese, shredded
1 (4 oz) jar chopped pimiento, drained
STIR together first 4 ingredients in a large bowl. Stir in cheese and pimiento. Serve with crackers or on sandwiches. Yield: 2 ½ cups.
NOTE: Preshredded cheese is not recommended for this recipe.
Friday, February 19, 2010
Sunday, January 31, 2010
Emily's Aps from Girls Weekend
First, a reminder of how warm and tropical we were just last weekend...
Beaching it
Underwater camera fun
Now for the eats! I could eat appetizers for every meal of the day. Pick, pick, pick, yum! An awesome idea for Girls Weekend. Here's my pair:
Roasted Eggplant Spread (Barefoot Contessa recipe)
Ingredients
1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup chopped parsley (my own addition)
Directions
Preheat the oven to 400 degrees F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste & parsley, and pulse 3 or 4 times to blend. Taste for salt and pepper. Serve with plain crackers or pita chips. Hearty & healthy!
-------------------------------------------
Red pepper & cream cheese spread1 block room temperature cream cheese (Sadly, this recipe works best with the full-fat version)
1/2 jar red pepper jelly (Stonewall Kitchen or Harry & David's work well)Mix together until creamy and voila! Serve with plain crackers.
Can't wait to see some baby pictures posted here!!!
Beaching it
Underwater camera fun
Now for the eats! I could eat appetizers for every meal of the day. Pick, pick, pick, yum! An awesome idea for Girls Weekend. Here's my pair:
Roasted Eggplant Spread (Barefoot Contessa recipe)
Ingredients
1 medium eggplant
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste
1 cup chopped parsley (my own addition)
Directions
Preheat the oven to 400 degrees F. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade, add the tomato paste & parsley, and pulse 3 or 4 times to blend. Taste for salt and pepper. Serve with plain crackers or pita chips. Hearty & healthy!
-------------------------------------------
Red pepper & cream cheese spread1 block room temperature cream cheese (Sadly, this recipe works best with the full-fat version)
1/2 jar red pepper jelly (Stonewall Kitchen or Harry & David's work well)Mix together until creamy and voila! Serve with plain crackers.
Can't wait to see some baby pictures posted here!!!
Thursday, January 28, 2010
Girls Trip Recipes from Kathy
Asian Noodle Salad
Prep Time: 30 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 6
Ingredients
SALAD INGREDIENTS:
1 package Linguine Noodles, Cooked, Rinsed, And Cooled
½ heads Sliced Napa Cabbage, Or More To Taste
½ heads Sliced Purple Cabbage, Or More To Taste
½ bags Baby Spinach, Or More To Taste
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts (also Called Mung Bean Sprouts)
Chopped Cilantro, Up To 1 Bunch, To Taste
3 whole Scallions, Sliced
3 whole Cucumbers Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
_____
FOR THE DRESSING:
1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
⅓ cups Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped
2 whole Hot Peppers Or Jalapeno's, Chopped
Chopped Cilantro
Preparation Instructions
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.
______________________________________________________________________________
Olive Cheese Bread
Prep Time: 10 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 12
Ingredients
1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated
Preparation Instructions
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.
-------------------------------------------------------------------------------
Pico de Gallo and Guacamole
Prep Time: 30 Minutes Cook Time: Difficulty: Easy Servings: 8
Ingredients
FOR THE PICO DE GALLO:
5 whole Plum (roma) Tomatoes
½ whole Large (or 1 Small) Onion
3 whole Jalapeno Peppers
Cilantro
Lime Juice
Salt To Taste
_____
FOR THE GUACAMOLE:
3 whole Avacados
Pico De Gallo
Lime Juice
Salt To Taste
Preparation Instructions
Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
Guacamole:
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.
Prep Time: 30 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 6
Ingredients
SALAD INGREDIENTS:
1 package Linguine Noodles, Cooked, Rinsed, And Cooled
½ heads Sliced Napa Cabbage, Or More To Taste
½ heads Sliced Purple Cabbage, Or More To Taste
½ bags Baby Spinach, Or More To Taste
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
1 bag Bean Sprouts (also Called Mung Bean Sprouts)
Chopped Cilantro, Up To 1 Bunch, To Taste
3 whole Scallions, Sliced
3 whole Cucumbers Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
_____
FOR THE DRESSING:
1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
⅓ cups Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped
2 whole Hot Peppers Or Jalapeno's, Chopped
Chopped Cilantro
Preparation Instructions
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.
______________________________________________________________________________
Olive Cheese Bread
Prep Time: 10 Minutes Cook Time: 25 Minutes Difficulty: Easy Servings: 12
Ingredients
1 loaf French Bread
6 ounces, weight Pimiento-stuffed Green Olives
6 ounces, weight Black Olives
2 stalks Green Onions (scallions)
1 stick Butter, Room Temperature
½ cups Mayonnaise
¾ pounds Monterey Jack Cheese, Grated
Preparation Instructions
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.
-------------------------------------------------------------------------------
Pico de Gallo and Guacamole
Prep Time: 30 Minutes Cook Time: Difficulty: Easy Servings: 8
Ingredients
FOR THE PICO DE GALLO:
5 whole Plum (roma) Tomatoes
½ whole Large (or 1 Small) Onion
3 whole Jalapeno Peppers
Cilantro
Lime Juice
Salt To Taste
_____
FOR THE GUACAMOLE:
3 whole Avacados
Pico De Gallo
Lime Juice
Salt To Taste
Preparation Instructions
Pico de Gallo:
Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
Guacamole:
Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Next, with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it one last stir.
Tuesday, January 26, 2010
Appetizer Recipes
Cheesy Spinach Artichoke Dip:
8 ounces cream cheese - softened
10 ounces chopped spinach - thawed and squeezed of excess water
1 (14 ounce) can artichoke hearts - drained well
1/2 cup green onion, tops only - divided
1/2 Parmesan cheese - divided
1 cup mozzarella - divided
1/4 cup mayonnaise
2 cloves garlic - minced
1. Heat oven to 350 degrees F and set aside 1/4 cup green onion, 1/4 cup Mozzarella cheese and 1/4 cup Parmesan cheese.
2. Blend together remaining ingredients and pour into an 8x8 greased baking dish. (I blended all the ingredients except the artichokes well, and then pulsed the artichokes into the rest in the Cuisinart.)
3. Top with the onions and cheese that have been set aside and bake for 20 minutes until bubbling and cheese is melted.
4. Serve hot with crackers.
Roasted Red Pepper Hummus:
1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers (or roast 2 red peppers yourself)
3 tablespoons lemon juice
1 1/2 tablespoons tahini (found in the ethnic aisle at your local grocery store)
1 clove garlic, minced
1/2 teaspoon gound cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley (optional topper)
Blend all ingredients and enjoy!
(I left the cayenne pepper out and it was still delicious! But add if you want the added heat.)
Bon Appetite!!!
All my love, Steph
8 ounces cream cheese - softened
10 ounces chopped spinach - thawed and squeezed of excess water
1 (14 ounce) can artichoke hearts - drained well
1/2 cup green onion, tops only - divided
1/2 Parmesan cheese - divided
1 cup mozzarella - divided
1/4 cup mayonnaise
2 cloves garlic - minced
1. Heat oven to 350 degrees F and set aside 1/4 cup green onion, 1/4 cup Mozzarella cheese and 1/4 cup Parmesan cheese.
2. Blend together remaining ingredients and pour into an 8x8 greased baking dish. (I blended all the ingredients except the artichokes well, and then pulsed the artichokes into the rest in the Cuisinart.)
3. Top with the onions and cheese that have been set aside and bake for 20 minutes until bubbling and cheese is melted.
4. Serve hot with crackers.
Roasted Red Pepper Hummus:
1 (15 ounce) can garbanzo beans, drained
1 (4 ounce) jar roasted red peppers (or roast 2 red peppers yourself)
3 tablespoons lemon juice
1 1/2 tablespoons tahini (found in the ethnic aisle at your local grocery store)
1 clove garlic, minced
1/2 teaspoon gound cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 tablespoon chopped fresh parsley (optional topper)
Blend all ingredients and enjoy!
(I left the cayenne pepper out and it was still delicious! But add if you want the added heat.)
Bon Appetite!!!
All my love, Steph
Girls FL trip app recipe
So sadly the annual girls trip is over, but as a nice reward we now have baby Rex! Congrats to you Jenny and Greg!
We planned to post the recipes from all the appetizers that were made over the weekend. Here are mine:
Stuffed Mushrooms:
Works best if you have a Trader Joes to go to.
Get one package of the stuffing portobello mushrooms, one package of the roasted artichoke and parmesean dip (both from TJ's). Fill mushrooms with dip. Top with bacon bits (not at TJ's). Bake at 350 until brown and runny, approx. 1/2 hour.
Bruschetta:
French baguette
Roma tomatoes
Sun dried tomatoes (us about 1/3 amount as the roma's)
Any kind of white cheese, approx. 4 oz/1Cup
EVOO (enough to flavor the tomatoes but not too runny)
Balsamic vinegar
Salt and pepper
Dice all tomatoes. Mix in bowl with EVOO and balsamic vinegar. Add salt and pepper to taste. Put on slices of baguette. Top with small amount of cheese. Bake at 400 until cheese is a little brown. Very precise recipe! Can't screw it up.
We planned to post the recipes from all the appetizers that were made over the weekend. Here are mine:
Stuffed Mushrooms:
Works best if you have a Trader Joes to go to.
Get one package of the stuffing portobello mushrooms, one package of the roasted artichoke and parmesean dip (both from TJ's). Fill mushrooms with dip. Top with bacon bits (not at TJ's). Bake at 350 until brown and runny, approx. 1/2 hour.
Bruschetta:
French baguette
Roma tomatoes
Sun dried tomatoes (us about 1/3 amount as the roma's)
Any kind of white cheese, approx. 4 oz/1Cup
EVOO (enough to flavor the tomatoes but not too runny)
Balsamic vinegar
Salt and pepper
Dice all tomatoes. Mix in bowl with EVOO and balsamic vinegar. Add salt and pepper to taste. Put on slices of baguette. Top with small amount of cheese. Bake at 400 until cheese is a little brown. Very precise recipe! Can't screw it up.
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