Tag Archives: Monday Meals

‘Twas a Year of Firsts….

So, I started this blog just over a year ago, and my goal was to blog about making things, or doing things I’ve never done before.  I think I’ve been somewhat successful non?

Let’s look back and see shall we?

  • I created this blog. (Sweet!)
  • All our wedding stuff was DIY’ed and boy am I glad that is over!  (Though secretly I loved it!) 😛
  • I played on a dodgeball team! (AND am going to play again!!)
  • Tried Sushi for the first time. (Sooooooooooo good!)
  • Traveled to New Orleans and San Francisco.
  • Tried a Chip Buddy.  (If you’ve never had it, look it up.  It’s quite tasty, and yet so simple!)
  • Completed my first AQ for teaching.
  • Created a heck of a lot of Monday Meals! (All were recipes I’ve never tried before!)
  • Held an ugly sweater party! (Which I’ve ALWAYS wanted to do!) (Which got real hot real quick)
  • Walked in a 10 mile “race“.  (Race is in quotations simply because it’s clear myself, Kathy, and Eileen were not racing.)
  • Created my first hair piece for someone! (And I don’t even have pictures…)
  • Ate a bug.  Gross.  Does not taste like nothing.  Tastes like gross.
  • Drank beer out of a glass boot.
  • Got married.  (Definitely something I’ve never done before! :P)
  • Took a Bollywood class (then taught the dance to about a hundred kids!)
  • Took a Belly dance class.
  • Chose the colours for, and painted a whole room by myself.  Nope, never done this before.  Might not be 100% finished yet, but still painted none the less!
  • Went to an NKOTB concert! Woot woot! (not to mention BSB too!)

Ummmmm….I feel like I’ve done more, or made more.  It’s actually quite hard to sum up your accomplishments/actions from a whole year.

Oh yes one more for sure…

If you’ve never been, then what are you waiting for?!?

It’s super big, full of super fun rides, super awesome fair food to eat, super neat booths to see,  it’s just super period.  And I get to blog about it!

Needless to say I’m really excited- when I started this blog it was really just to share the fun and crazy things I get up to, or talk about getting up to.  But the more I do it, the more I realize I quite enjoy writing and really enjoy reading people’s reactions to them.  I love seeing that I have an email to tell me that someone has commented -It kind of makes me feel all warm and fuzzy inside!

Wow that got kinda emosh.

Anywho, I’m super excited about the contest win, and VERY flattered to be chosen!

Here’s to another year of silly projects, new experiences, and hopefully entertained readers! 🙂

PS

For your viewing pleasure, here are some pics from the last year that you might enjoy!

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MondayMeals- Shepard’s Pie

So good!

Monday Meals!  Monday Meals!

So last week I finally got to try the recipe I’ve been wanting to do for a while- Shepard’s Pie. 

I was excited to try this one, not only because it is so yummy, but because I would also get to kill 2 birds with one stone.  1. I’ve never made Shepard’s pie before, and 2. I’ve never made mashed potatoes before!  For those of you who may not know (for whatever reason), Shepard’s pie is a 3 layer masterpiece- bottom layer of beef, then veggies, then mashed potatoes.  Mmmmm!

This week, I don’t think I’ll go through the whole recipe- you can look at it yourself if you click here!  BUT I will say this- here are a couple of things to be aware of when making this meal.

1.  I didn’t make enough mashed potatoes.  I mean I could have just used the first round, and it would have looked budget, but still tasted good.  I just didn’t want my first Shepard’s pie to go out like that though.  So after I had piled all the beef, then corn, then the potatoes I had into the dish, I left it to sit for like 30 minutes while I again, boiled water, then cooked the potatoes, then mashed them.  Ugh.  Was it worth it?  YES!  the 2nd round of potatoes were much mashier, and creamier, and better all together. (the first round were more clumpy than anything, but blended in none the less.)

2.  The recipe lied about the number of potatoes needed to make this pie. (See number 1.)

3.  Guinness tastes sooooooooooooooooooo much better when it is cooked with, rather than drinking it straight!  Ahhhhhhhhhh!  I know!  I’m Irish, but I just don’t like to drink the stuff.  Truth be told, when I visited the Guinness brewery, I wasted my whole glass of Guinness.  Didn’t really drink more than one sip!  Anywho, back to the pie- you’re probably thinking, Erin- Guinness isn’t even on the list of ingredients!  No, it’s not you’re right!  BUT I always read the suggestions or comments to the recipes, and in this case someone suggested using Guinness while cooking the beef to thicken it up.  Well, it didn’t really thicken anything up in my case (I also might not have done it correctly though), but boy did it ever smell and taste delicious!  Try it for real! Oh, I also added mushrooms and onions to the beef (not the carrots and peas).  Also, my pie was built like so (in case you didn’t figure it out already!) : bottom layer was beef, then corn, then mashed potatoes! (Just like Dad used to make!)

4.  It’s really hard to mess this up! 🙂

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Alright.  That’s it for tonight.  And yes, I do know it isn’t Monday any longer, but I started writing this last night in hopes of making it before midnight and didn’t get it done!  Deal with it!

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Monday Meal!

Yay for a Monday Meals that actually occurs on a Monday!

So, thanks to Laura McD. who sent me this recipe AGES and AGES ago, I present to you:  Root beer Pulled Pork!  (aka the easiest meal ever!)

Cooking in the root beer

So here’s what you need:

  1. About 2 2L bottle of Root beer.  Any brand will do.
  2. Some pork.  Small enough to fit in your slow cooker, but big enough so you’ll have lots!
  3. A slow cooker.
  4. Onions.
  5. A bottle of BBQ sauce.  (I used Diana Sauce)

Ok, so now you have all that yummy stuff, you can start!

So put the pork into the slow cooker.  Pour in root beer until the pork is completely covered.  Depending on how big your slow cooker, and pork roast is you may need less, or more than just one 2L bottle.  I only needed one.  Next you put it on high for 5 hours, or until the pork comes apart real easy with a fork.

Pulling the pork.... that's what she said? (I think I'm reaching for that one!) 😛

After 5 hours, drain the pop out of the slow cooker, and pull apart all the pork. It should come off super easy.  And it did kind of come off easy for me.  I probably should have cooked it on high for a bit longer though.  Next, when it’s all pulled apart, pour in your bbq sauce.  If you like it saucey, then put in lots, if not, use your own discretion.

If you want to put the onions in, you can now…again if you like onions, put lots in, if not, don’t put any in.  Mix it all around, and keep it on warm until you eat. Yummmmmmmmmy!  And so super easy.  I mean all you have to really do it cut onions, and pour things out of a bottle.  Easy peasy.

Put it on a bun, eat it straight- it’s so good I actually did that for lunch a couple days in a row! 🙂

There ya have it folks, a fool proof Pulled Pork recipe.

BBQy pork! Mmmmmmmmmmmm

Until next time,

Help control the pet population. Have your pet spayed or neutered.     -Who can tell me where that line is from?! 🙂

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Monday/Tuesday Meals/Desserts

mmmmmm!

what what!

So when I got back from my 30th birthday trip, I decided to recreate some brownies that my friend Bai made my first night in Cali.  Didn’t work.  I don’t know what happened.  Maybe the sugar didn’t melt into the chocolate the way it was supposed to, perhaps putting them in the refrigerator when the recipe said store at room temperature did it.  But whatever it was the brownies were hard, and all stuck together like cement.  It was gross.  AND very inedible.

So last night I decided to re-recreate these suckers! 

Here is the recipe:

(FYI I was totally going to type it all out until I realized Bai sent it to me over email!  Yay copy and paste! 🙂 )

Classic Brownies
Adapted from Cook’s Illustrated

1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
1 1/4 cups (5 ounces) cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces semi-sweet chocolate, chopped finely
12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
2 1/4 cups (15 3/4 ounces) sugar
4 large eggs
1 tablespoon vanilla extract

  1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
  2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
  3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
  4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
  5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days, or, ahem, in the freezer until your resistance gets the better of you.)

So yea.  When I started mixing the sugar into the melted chocolate, it was looking really lumpy AGAIN, but I didn’t freak out….I just continued.  Also, Bai gave me a few tips before starting this time- try using cake flour as opposed to regular flour, it will be fluffier, and this tip he gave me while in California- use high-end chocolate.  It does make a difference.  Seriously.  Aside from dinner today, brownies was all I ate.  I love them. 

Long story short, they did turn out.  Though I didn’t wait for them to cool completely, so they are all in like weirdly shaped clumps in the tupperware, but they are fantastically good weirdly shaped clumps, so no worries! 🙂

finished product!

the aftermath :S

 

Oh, before I forget, funny story!  While in San Fran, I discovered that Ghirardelli Chocolate is made there.  Sooooo good!  Which is the chocolate Bai used to make his brownies.  So when I got back, naturally I tried to find some here.  I tried everywhere!  grocery stores, Wal-Mart, Pharmacies, Bulk Barns.  You named it, I tried it.  I then went to Facebook to appeal to friends to see who knew where to get some!  Well, I learned a couple of things then.

1.  There is a lindt warehouse in Mississauga.  Dangerous!

2. Roger Leavens is a man of his word. 

Roger is a friend of my husband.  (Well ok, he is my friend too :P)  Anywho, he lives in the Tdot, and replied that he would mail me some.  2 days later, I got an Xpress post package delivered FULL of chocolate! 

Thanks Roger!

 Keep in mind there are 2 bars missing that I used to bake with!  It was an exciting piece of mail to say the least!  I also ended up getting a belated birthday gift from my sister in-laws of ghirardell chocolate too, which was also very exciting.  I guess Facebook can be good for something after all! 🙂

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Monday Meals live from NOLA!

….ok so when I say live, I mean like 2 weeks ago.  It was live when I took the pictures though.

Soooooooooooo, this whole thing started when on the second day in NOLA, we (Sandra, Derek and I), went out for breakfast.  Sandra was excited for this bagel/cheese/egg thing BUT it was no longer on their menu.  Hence our Monday Meal!

Our Monday Meal today (on Tuesday/almost Wednesday) is an eggel.  Well, that’s what I’m calling it.  It’s basically a bagel cut in half with an egg cracked in the hole, then covered in cheese, and broiled so it’s all cheesy, eggy, goodness!

ingredients

Grate some cheese.

Next, cut the bagles in half, and place them flat side down. Oh, wait- first grease the pan! Next actually crack 2 eggs into a bowl, and stir. Then pour a bit of egg mixture into each bagel hole.

Let it fry for a bit so all the egg is cooked. It may leak out the bottom, but that's ok, it will still stick to the bagel.

After egg is fully cooked, put bagels on cookie sheet and cover with cheese. Broil until cheese has melted!

 

There ya have it folks.  Eggels.  Delicious!  I promise!  I ended up making these for Bai in San Fran, and he loved it!

Ok, that’s it for now yo. 

Check ya later.

PS- Trip photos to come, food photos to come (I’ve tried lots of new things!), and hopefully  some more crafting to come really soon!

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