Yes, it is Tuesday once again.
Before I get to the temptations, I was looking over my stats. I don't know how many of you use a stat tracker, but I love
SiteMeter. I have noticed an odd follower....
Now, at first glance it may not be anything to be concerned with; however, it is quite interesting to me. I know a certain couple that utilize SBC/AT&T as their carrier as does another person I know. Am I worried that I may know the person? No, not really, as I am always pleased to see the daily traffic. What amuses me more is the the fact that All Saint's Day is quite an obvious date for me and if you want to stalk me....or lurk to gain information on me and my activities, don't choose an entry page that will cause undo attention when I do the in depth analysis of the site traffic...I'm just sayin...are ya
STUPID or just too dumb to know how to bookmark the main blog entry page,
OR BOTH?
Now I know that Thanksgiving has passed; however, many people fix the same things for Christmas. I stumbled across
this but did not have time to post about it. There are some wonderful things that can be learned and shared!
Trouble needs furniture that will grow with Zoe, and I am starting to think that a crib like
this is the best call. For those of you that are "current" moms, please share other sites that you like/use that have convertible furniture! I want to make sure that they are taken care of and I am SO out of the loop on what all is available. I could research but I hope that my friends will also lend their experiences and expertise!
I'm not sure how many of you will like this recipe, but I am dying to make it!
Port Wine and Cranberry Braised Beef Short Ribs6 12-14 oz. boneless beef short ribs
3 cups port wine
2 pounds cranberries, frozen or fresh
2 medium yellow onions, diced
4 celery, diced
2 tablespoons minced garlic
6 cups beef broth or water
3 bay leaves
3 tablespoons tomato paste
See cooking instructions.Apricot and Walnut Chutney1 cup apricots, dried and reconstituted
2 cups walnuts
1 tablespoon honey
1 tablespoon fresh sage, minced
1 teaspoon crushed red pepper
See cooking instructions.There is no way for me to share this other than like this:
Dear Social Diary,With the holidays nearing, I’ve penciled a LOT into my schedule. I’m going to start preparations early – there are outfits to choose, but more importantly, some necessities to stock up on. Here’s what I’m gathering in my clutch in order to avoid a festive faux paux. The Tidbits gals told me all about it, so I’m armed and ready with my Holiday Party Survival Kit.
xoxo,
Party Girl
Clearly, you can’t abstain from red wine altogether, but it’s downright embarrassing what it does to your pearly whites. Carry a teeny tiny tube and rub it on your teeth after indulging. Flashlites get rid of that telling grayish-purple stain so you’re all the more kissable under the mistletoe. (Kuhl-Linscomb and Sephora)
This is Houston, so when it drops to 60 degrees outside, people pump up the heat and stoke the fire. It’s hot in here, so avoid perspiration – it’s the pits – with Garment Guards. Apply these adhesive, breathable cotton pads to the inside of your shirt, and you’ll never sweat through silk again. (Nordstrom and drugstore.com)
Nothing ruins cocktail hour like flat hair. You spent hours on that look-like-you-didn’t-try ‘do, so maintain it as the night grows longer with a handy Hairspray Pen. Just sneak to the loo, freshen up your lips and locks, and be photo-ready in a flash. (Blue Mambo Hair Salon)
There are two things everyone should notice when you stride into a room… and that’s your dress and shoes. Say no to nippin’ out with Low Beams. They cover up the headlights, no matter how super-thin your bra is. Leave perky to your personality… (Intimacy)This article caught my attention as well. No hostess or host should plan a party without reading the article. Even if you have your guests bring libations, you should be prepared for those that do not plan ahead for the ingredients needed to imbibe.
A certain friend in Boston will love
this article I found. I think I can manage numbers 10, 8, 3, and 1 with no problem. I will have to work on numbers 6 and 5 but not until later next year.
This article goes hand-in-hand with the last one.
I was doing research for work when I stumbled upon
this site. Most states have a similar site. I was amazed at how many places in the US grow wine. Not to turn my nose up at California, but there are some AMAZING wines in many of our 50 states! Check out yours and please share!
I love this and you should try it!
Chocolate Marble Bread with GanacheIngredients
1. 8 ounces unsalted butter, softened, plus more for pan
2. 1 1/4 cups all-purpose flour, plus more for dusting
3. 1/2 teaspoon salt
4. 3/4 teaspoon baking powder
5. 8 ounces semisweet chocolate, coarsely chopped
6. 2/3 cup sugar
7. 2 tablespoons sugar
8. 4 large eggs
9. 1/2 cup whole milk
10. 1/4 cup heavy cream
1. Preheat oven to 350 degrees F. Butter an 8 1/2-by-4-by-2 1/2-inch loaf pan; dust with flour, tapping out excess. Sift flour, salt, and baking powder into a medium bowl.
2. Melt 5 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
3. Put butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until smooth, 2 to 3 minutes. Add sugar; raise speed to medium. Cream butter and sugar until pale and fluffy, 3 to 4 minutes. Scrape down sides of bowl. Mix in eggs, 1 at a time. Reduce speed to low. Add flour mixture in three batches, alternating with two batches of milk. Mix until just combined.
4. Pour half of batter into melted chocolate; stir well. Alternating between remaining plain batter and the chocolate batter, drop large spoonfuls of batter into the prepared pan. When pan is filled, use a table knife to cut through mixture with a swirling motion.
5. Bake until a cake tester inserted into center comes out clean, about 1 hour. (If bread browns too quickly, tent with foil.) Let bread cool slightly in pan on a wire rack, about 10 minutes. Run a thin knife around edges of bread to loosen; unmold. Let cool completely on rack.
6. Make ganache: Put the remaining 3 ounces chocolate in a medium bowl. Heat cream in a small saucepan over medium heat until just about to simmer. Pour cream over chocolate; stir until mixture is smooth. Let stand 10 minutes to thicken slightly. Using a small offset spatula, spread ganache over cooled cake; let stand until set, about 1 hour. Bread can be stored in an airtight container at room temperature, up to 2 days.
Yield: 12 servings
Nutrition Info: Per Serving: Calories: 373 kcal/Carbohydrates: 34 g/Dietary Fiber: 1 g/Fat: 25 g/Protein: 5 g/Sugars: 23 g
Okay gang! It is late and the Board of Directors are in town and they are a needy group! Gotta love 'em! I hope your week is going well and that you are all healthy!
This is the front of the first card from SF. What a thoughtful gesture to search for a card with red rose buds on it knowing how much they mean to me.... 
Inside the gift bag, was this blue box......
and this was inside....SF took the time to listen to what was important and when she was certain, she set out to find the perfect gift. I was so surprised to open it and I was so nervous that I couldn't even put it on myself.
