Happy Halloween!

The Super Burbs has a spooky feel to it today.  It's a little too warm for October and the wind is blowing across the bay.  It's the perfect setting for our first Halloween here:)

Mr. C and I have been stressed about getting the appropriate amount of candy for awhile now.  We have been told that our little block gets hit pretty hard when it comes to trick or treaters.  Mr. C analyzed (surprise!) for quite some time what the best mixture of candy will be - we think we did a good job, but I'll have a full Halloween report tonight.

I found this fun/but spooky bucket at Target:

And finally, here is our side door entrance as of last night.  We still have some work to do - but look at those pumpkins! Pretty good if I do say so myself.

 

More later....

And to report: We had JUST enough candy! Mr. C and I were probably more excited then the kids -it was such a fun night :)


Now onto the Holidays....

Timeless.

Classic, timeless, and simple.  I love those words. Perhaps they are boring to some, but they excite me.  They always have. Think about how hard it is to be classic or to be timeless or to live simply. To appreciate the little things - to live for the little things. 

Since the fabulous day Mr. C and I got engaged, I have used those adjectives over and over to describe how I envision our wedding.  But really, those words are how I would like to envision our life together...Classic, Timeless, and Simple.

I am an old soul and proud of it.

The Recession is over?

On the Today Show this morning, Ann Curry told me that the recession is over.  Interesting.  Seems a bit anti-climatic. Her statement is based on the fact that the economy grew 3.5 percent in the third quarter, which is the best showing in two years.  The growth is attributed to consumer spending, the automotive rebound ("cash for clunkers") and housing jumps.

I think America, Inc. has one good PR team working for them ;)

NY TIMES: http://tiny.cc/OSFeL
WSJ: http://tiny.cc/ypsix
Boston.com:  http://tiny.cc/F8le1

Dear inventor of the headband...

You are my hero.  Year after year, I attempt to cram in a million things in each day and you, dear headband inventor, allow me to not only look pulled together but also look stylish. You and your many variations of hair hiders allow me to skip the oh-so-time consuming process of blow drying my hair daily, which I completely loath.  You have given me the gift of time and ability of not looking like a hoodlum on a daily basis.  How will Blair Waldorf and I ever repay you?

Respectfully,
A

 http://en.wikipedia.org/wiki/Headband

Pumpkin overdose.

I love pumpkin in anything.  Every year, around this time, I find myself consuming rare amounts of this orange wonder.  Pumpkin can really go in anything, and the fact that people say it's "good" for you makes me really good at justifying the large quantities I consume.

If you know what's good for you, try these perfectly pumpkin recipes. (If you have any additional recipes, please send them my way!)

Mrs. Lipman's (that's you Lisa!) Mini Pumpkin Pies

Ingredients

2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags

Directions:

Preheat oven to 350 degrees.
Use cookie cutter (or the top of the pumkin puree can:) to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.

Pumpkin Hummus Pizza

First you need to make the Pumpkin Hummus...

• 1 3/4 cups dry garbanzo beans
• 1 (15 ounce) can pumpkin puree
• 5 fluid ounces lemon juice
• 1/3 cup extra-virgin olive oil
• 1/2 cup tahini paste
• 3 cloves garlic, minced
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• salt to taste

1. Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using.
2. Place the soaked garbanzo beans into a large saucepan and cover with several inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the garbanzo beans are tender, 1 1/2 to 2 hours. Once cooked, refrigerate the beans and liquid until cold.
3. Drain the garbanzo beans, reserving the cooking liquid. Place the beans and 1/2 cup of the reserved cooking liquid into a blender, and puree until a smooth paste forms. Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, nutmeg, and allspice. Cover and puree again until smooth. Use additional cooking liquid as needed to achieve a smooth consistency. Season to taste with salt. 

 and now for the pizza part..

• 1/4 cup olive oil, or as needed
• 2 pounds onions, thinly sliced
• 3 tablespoons brown sugar
• 1/3 cup balsamic vinegar
• 1/2 pound prosciutto
  
• 10 pieces lavash or other flatbread (I use whole wheat)
  
• 5 cups pumpkin hummus
• 3 Granny Smith apples - peeled, cored and cut into matchsticks
• 5 cups shredded fontina cheese

1. Heat the olive oil in a large saucepan over medium heat. Add the onions; cook and stir until they turn soft and begin to turn golden brown, about 10 minutes. Stir in the brown sugar, and continue cooking and stirring until the onions are deep brown, about 10 minutes more. Pour in the balsamic vinegar, and simmer until the vinegar has reduced and become syrupy.
2. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate then crumble and set aside.
3. Preheat an oven to 375 degrees F (190 degrees C).
4. To assemble the pizzas, spread each piece of lavash with 1/2 cup of pumpkin hummus and place onto a baking sheet. Sprinkle with about 1/4 cup of the caramelized onions. Top with some of the apple and crumbled bacon. Finally, sprinkle with 1/2 cup of fontina cheese.
5. Bake in the preheated oven until the pizza is hot and the cheese is bubbly and golden brown, about 10 minutes.

Pumpkin Baked Ziti

Ingredients

• Butter, for greasing
• 1 pound sweet Italian sausage (1 pound turkey sausage, for Richard Simons' version)
• 3/4 cup chopped onion
• 1 tablespoon minced garlic
• 1 teaspoon red pepper flakes
• 2 tablespoons oil
• 1 (15-ounces) can pumpkin puree
• 1 cup chicken stock
• 2 teaspoons chopped fresh sage leaves
• 2 teaspoons salt
• 1/3 cup heavy cream (omit ingredient for Richard Simons' version)
• 1 pound ziti pasta, cooked (1 pound whole wheat ziti, for Richard Simmons' version)
• 2 tablespoons chopped fresh parsley leaves
• 1 cup freshly grated Parmesan (1/4 cup Parmesan, for Richard Simmons' version)

Directions

Preheat oven to 375 degrees Butter (8) 8-ounce ramekins.Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage. Simmer until the sauce comes together and is thickened slightly.Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown. 

Autumn Pear and Pumpkin Soup

Ingredients

• 1/2  cup chopped onion
• 1/2  cup water
• 2  teaspoons instant chicken bouillon granules
• 1  15-ounce can pumpkin
• 2-1/2  cups half-and-half or light cream
• 1-3/4  cups pear nectar
• 1/4  teaspoon ground ginger
• 1/4  teaspoon white pepper
•   Pear slices (optional)

Directions

1. In a large saucepan combine onion, water, and bouillon granules. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.
2. Transfer mixture to a blender container or food processor bowl. Add pumpkin. Cover and blend or process until smooth. Return pumpkin mixture to saucepan. Stir in half-and-half or light cream, pear nectar, ginger, and white pepper. Cook and stir until heated through.
3. Ladle into soup bowls. If desired, garnish each serving with pear slices. Makes 6 servings.

Sweet & Spicy Pumpkin Seeds

1 egg white
1/4 cup natural cane sugar
1/2 teaspoon cayenne pepper
scant 1/2 teaspoon fine grained sea salt
1 cup fresh pumpkin seeds

Preheat oven to 375. In a medium-sized bowl whisk together the egg white, sugar, cayenne and salt. Add the pumpkin seeds and toss well. Drain off any excess egg white (using a strainer) and place seeds in a single layer across a baking sheet. Bake for about 12 minutes or until seeds are golden. Sprinkle with a bit more sugar and cayenne pepper when they come out of the oven. Taste and season with more salt if needed

Scenes from the Super Burbs...

It is such a beautiful day in the burbs...

Back to Basics

If the downturn in the economy brought us anything - it is humility and a realization that there are issues that really need our attention.  Every person has a particular issue that hits home - one that stands out for me is the effort to shop local.

In the Super Burbs, we are blessed with so many unique shops and boutiques.  It feeds my inner Pollyanna - there is just something so wonderful about a shopping experience with a local store owner.  Don't get me wrong, I couldn't survive without the J Crew's of the world but the local boutiques really are the icing on the cake (and the Super Burbs are the cake stand! - ok, took that a little too far)...

There is an interesting initiative being discussed around here called "The 3/50 Project."  Definitely an interesting read(http://www.the350project.net/home.html):

 I have always joked that I am helping the economy one shoe at a time -  but this actually has some merit.  It's so important to keep this special little places alive - they put the super in Super Burbs.

Shop local, eat local...and drink local:)

Everyday occassions

I feel that with a little thought everyday activities can be transformed into events.  It's what makes a person remember everything from Christmas to their favorite meal.  The thing is, it's really easy to make the most ordinary things a little out of the ordinary - it just takes a tad bit of thought (aka the right platter and/or outfit).

Lately I have been obsessed with cake platters.  Anything on a cake platter tastes better - these are a few of my favorites, all on Amazon.com:

And one cannot forget the outfit.  I feel like anything I cook comes out better when I am channeling my inner domestic goddess.  Check out: http://www.laylagrayce.com/

Ok, the Devil Wears Prada is on TV and I must watch the end.

That is all.

These are a few of my favorite things (at this very second)....

Love. love. love.

Ditto.

"To laugh often and much; to win the respect of intelligent people and the affection of children; to earn the appreciation of honest critics and to endure the betrayal of false friends; to appreciate beauty; to find the best in others; to leave the world a bit better whether by a healthy child, a garden patch or a redeemed social condition; to know even one life has breathed easier because you have lived. This is to have succeeded." 

 -Ralph Waldo Emerson

I would like the Crate AND the Barrel please...

So, in case you don't know - Mr. C and I are tying the knot next summer.  We are currently in the thick of organizing guest lists, planning and now...registering.  Crate and Barrel is quite smart and are hosting what they are calling "Wedding Parties."  Mr. C and I went on Sunday and had a great time (aka we had a few mimosas and dreamed of a kitchen with gadgets we didn't know how to use).

If you are planning a wedding, I highly recommend attending one of these events - how else will you know how many place settings to register for?! :)

http://www.crateandbarrel.com/Gift-Registry/Events.aspx/

Fall is the new summer.

It was one of those relaxing/productive weekends that I love so much about Fall.  Just busy enough to make you feel good, but full of everything indulgent - naps, soups, football, naps, wine and friends...

We spent Saturday afternoon at the oldest football stadium in America (at least that is what Mr. C tells me).  I have to say, the QB looked better than any QB we have had at UT in the past 5 years - so... Go Bruno!

We then met S & J in Newport for dinner - and had SUCH a fun time.  Looks like we have a new meeting place:)

And finally we are ending the fabulous fall weekend (although we hear it's snowing in Boston!) with a beautiful vegetable stew :) (Thanks Kate!)

All in all - we are really good at weekends :)

Lentil, Sweet Potato and Apple Stew

• 1 Tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tsp coriander
• 1 tsp paprika
• 2 celery stalks, cut into chunks
• 1 sweet potato, peeled and cut into
• 1-inch chunks
• 3 1/2 oz dried lentils
• 2-3 small yellow squash, cut into chunks
• 1-2 Granny Smith apples, peeled, cored and cut into large chunks
• 1/2 tsp sea salt
• 1/2 tsp ground pepper
• 1 1/2 cups low sodium vegetable broth

Heat oil on medium-high in a large heavy pot. Add onion and cook five minutes, until softened and starting to turn golden. Add garlic, coriander and paprika, and cook for one minute. Add celery, sweet potato, lentils, squash and apples; stir for one to two minutes. Add salt and pepper. Pour in vegetable broth, cover, bring to boil, and then simmer gently for 35 to 40 minutes until lentils are soft and cooked through. Serve hot with fresh bread. Yields two servings.

Ingredients ready to go:

Dinner for two:

You either adapt to change, or you get left behind...

In my life...change is good :)

The heat is on...

Literally.  I heard the heat come on in the house today - that means it is officially Fall (which I love).  In honor of the season, I am trying a new recipe for butternut squash:

Garlicky Baked Butternut Squash

What you need:

• 2 tablespoons minced fresh parsley
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
• 1/3 cup grated Parmesan cheese

How to make it happen:

1. In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
2. Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

  It turned out delicious! Take a look:

 

It's the little things....

Why is it that OJ out of a carafe and milk out of a precious cow thing tastes so much better?  This made my day today....

Martha Stewart - jail time = My Mom

Oh Donna.

Growing up in our house was eventful, which is to be expected in a family with four little children and one crazy dad. Somehow it all looked effortless to our neighbors.

Enter Donna Lee.

Yes, that is her real name. She is straight out of a storybook. She could solve a neighborhood crisis, solve my "oh so huge" life crisis, keep my father from misbehaving and walk the dog all while baking a cake looking like she just walked out of a fashion magazine. Oh Donna. Always so pulled together. She has inspired me more than any CEO I've met. True Story.

I always thought I got the short end of the domestic stick. My sisters were older and always in the kitchen with my mom.  When I was younger, I knew better than to get in the way.  That and I spend countless hours at the barn pretending I was good enough to one day compete in the Olympics on the Equestrian Team (that didn't seem to work out).

Now that Mr. C and I are living in sin in the super burbs (shhh...), I am starting to see little pieces of my talented mother finally coming through. I know Mr. C is pretty excited, he thought he was destined to a life of cereal for dinner.

Well, the parents are coming to visit this weekend - which is always a good time with lots of wine. I always feel a need to go above and beyond when my parents visit because well, they have always gone above and beyond for me.

All that being said, I think I am going to have this ready for breakfast (along with the pumpkin loaf I made yesterday).

I think it will make "Martha" proud.

Just call me Betty Crocker (or Draper)

So, I have had some time off. For those who know me at all, I cannot sit still. So as I am resting up before my next adventure in my career I have become Suzy Homemaker. Yesterday I cooked (and here is where you will start to see a bulleted list trend):

• Vegetarian Mexican Lasagna
• Portabella Mushrooms with spinach, onions and feta
• Pumpkin chocolate chip loaf
• Homemade oatmeal cookies
• Homemade peanut butter cookies
  

My mother would be proud. Although at this rate I am going to gain 50 lbs if I don't stop cooking. I also need people to visit so they can eat all of the leftovers before Mr. C devours it all. Here is the food in all of its glory:

 

And here are the recipes I used:


Vegetarian Mexican Lasagna

• 1 cup fresh cilantro leaves
• 4 scallions, coarsely chopped
• Coarse salt and ground pepper
• 10 ounces fresh baby spinach
• Nonstick cooking spray
  
• 8 (6-inch) corn tortillas
• 1 (15.5 ounces) pinto beans, drained and rinsed
  
• 1 cup prepared salsa (mild or medium)
• 8 ounces pepper Jack cheese, grated (about 2 cups)

How to make it happen:

1. Preheat oven to 425 degrees.
2. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
3. Coat an 8-inch square baking dish with cooking spray.
4. Lay 4 tortillas in bottom of dish.
5. Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
6. Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more.
7. Cool 5 to 10 minutes before serving.

Pumpkin Chocolate Chip Loaf

• 1/2 cup (1 stick) butter, at room temperature, plus more for pan
• 1 cup granulated sugar
• one can (15 oz) pumpkin puree
• 2 large eggs
• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup sour cream
• 1 teaspoon vanilla (I think I threw in a little more...oops)
• 1/2 cup chocolate chips (I think I used 1 cup, maybe more :)
  

How to make it happen:

1. Preheat oven to 350 degrees;. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar with pumpkin until light and fluffy. Add eggs, and beat to incorporate.
2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add sour cream, and vanilla; mix to combine. Stir in chocolate chips, and pour into prepared pan.
3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Test Test - 1, 2, 3

This is just a test. I'm trying to navigate the wonderful world of blogging. And if you know me at all, you won't be surprised by the fact that I am hung up on the fonts. Welcome to the Super Burbs.