Harper Valley

Self-Portrait Party

     

A few weeks ago, I hung out with my art posse for a Self-Portrait Party.  We spent the afternoon creating self-portraits of ourselves.  Here's mine above.  Last Summer, I made some colored papers using this shaving cream background technique.  I loved how they looked, but couldn't quite figure out what to do with the swirly buggers.  So I broke them out of the archives, tore them into pieces, and used them on my self-portrait.  I created four small mosaic canvases to be displayed together as one larger piece.  Waddayathink?

After a day of creation, we enjoyed a delicious dinner cooked by Chefs Debbie & Brian...our gracious hosts.  The hit of our dinner was ----> homemade ketchup.  Whoa.  I can never squirt Heinz on my burger again after eating that savory concoction.  It was just fabulous!  Then we wrapped up the evening with Becky's homemade butter creme cake, moist and light..topped with fresh strawberries.  The day was refreshing and full of laughs, just what the doctor ordered. 

Our finished products...

 

The buttercremalicious cake...

 

The whole gang.  Clockwise, from left: Becky, Brian, Debbie, Me, Lori.  And Denise is behind the camera!

Superbowl Sundaaaaay!

How was your Superbowl Sunday?  Did your team win?  Did you win any money in your office football pool?  I sure didn't.  My $20 investment got me a big fat ....goose egg!  Oh well.  That's what I get for trying to get rich quick. 

What a fantastic game though!!  I barely know what's going on when it comes to sports.  But I got into the game this year and that made the party even more fun.  Especially at the end..wow!  I was really cheering on the Cardinals to make their come back.  No matter who you rooted for, it was an exciting game.

What was your favorite commercial?  Maybe it's the recruiter in me, but I vote for CareerBuilder.com.  Their advertising peeps have quite a quirky sense of humor!  Remember their series with the mischievous monkies causing commotion around the office?   Classic.  They eventually got too many PETA protests, so they pulled the ads.  Total shame.  If you missed this year's CareerBuilder spot, check it out below.  An easy game day recipe follows the video.  A little late, I know.  =)

-------------------------------------------------------------------------------------------------------- 

PRETZEL BEER DIP

• 2 (8 ounce) packages cream cheese, softened
• 1 (1 ounce) package ranch dressing mix
• 2 cups FINE shredded Cheddar cheese
• 1/2 cup beer
• Rold Gold Honey Wheat Braided Twists (2 bags)
• 2 stalks green onions, finely chopped (optional)

In a medium bowl, combine cream cheese and dressing mix. Stir in beer, and then Cheddar cheese. The mixture may appear mushy. Cover bowl, and refrigerate for at least 3 hours, overnight if possible.  Serve with pretzel sticks.  Garnish with green onions if desired.

Random Act of Everyday Creativity #32

OK everyone!  Here's this month's Random Act of Everyday Creativity.  Are you ready???

Project 32: The next time you go to a party, leave a note for the host.**

Say that it was a great party.  That everyone was having a good time.  That you enjoyed yourself spectacularly.  And be sure to relay some details, like bits from overheard conversations, the reaction to a certain groove, wild speculations on who might have made out, imagined scenes inspired by real incidents, who left in a huff, and who drank way too much.

If you happen to have a Polaroid camera, bring it along, take some pictures during the party, and leave the images with the note.

A great place to put the note (and photos) is under the host's pillow or on his/her nightstand, right in front of the alarm clock.  That way, after all the guests have left, the music has stopped, and the lights throughout the house have been turned off, the last thing that the host will see before he/she crashes is your note of appreciation.

** Idea adapted from the book 52 Projects: Random Acts of Everyday Creativity.  This book is full of "offbeat, exploratory, artistic projects: memory inducing and life-affirming writing exercises; photographic assignments that capture the essence of fleeting moments and times that you wish could last forever; exploration of the arts - from the culinary to the literary; ideas for gifts from the heart...ideas to document and preserve the little details that make up the life you are living..."

Jingle Bell Brunch

   

A few days ago, I hosted a Christmas brunch for some friends in my former Creative Journey group.   I think I'll call it my Jingle Bell Brunch!  We still have the occasional reunion, and what better time to eat and catch up than at Christmas.  The mimosas flowed, as the convo did...and over four hours later we were full as ticks, talked out, and ready for naps. 

Here's a recipe for one of the dishes I made - Hash Brown Casserole.  I can't credit the exact source of this recipe, but it was made by a lovely lady at my church who cooked everything for our single moms brunch...I only met her once and her name escapes me now (I think it's Lori Ann???..need to check on that). 

A few notes:  1. I added a little extra spice to mine, which is included below.  2. You could eliminate the orange/yellow peppers, and just use all red (to save on waste/leftovers).  3. I highly recommend serving this dish with Picante sauce on the side.  It adds an interesting layer of flavor and texture that can't be denied!

Hash Brown Casserole

• 3 TBSP whole butter
• 1 small onion, small chop
• 1/2 orange pepper, small chop
• 1/2 red pepper, small chop
• 1/2 yellow pepper, small chop
• 2 garlic cloves, finely minced
• 4 cups frozen shredded hash browns, defrosted
• 1 pound ground bulk sausage, medium hot
• 8 oz shredded cheddar cheese
• 8 oz shredded Mexican cheese
• 1-1/4 cup whole milk
• 1 cup heavy cream
• 8 large eggs
• 1 tsp kosher salt
• 1/4 tsp fresh ground black pepper
• 1/4 tsp fresh grated nutmeg
• 1/8 tsp cayenne pepper
• 1/8 tsp chili powder
• 2 TBSP Dijon mustard
• 8 cups Italian bread, small cubes
• 1 jar Picante sauce

1. Preheat oven to 350 degrees.
2. Pam spray a deep 13x9 casserole dish.
3. Melt the butter in a large saute pan.  Add the onion, peppers, garlic and saute over med-low heat until soft, about 5 minutes.  Add the hash browns and saute until soft or until a bit of brown color is on hash browns, about 10 minutes.
4. In a second saute pan, saute the sausage until cooked through.  Remove and drain off grease.  Set aside.
5. In a large bowl, combine the milk, cream, eggs, salt, pepper, nutmeg, cayenne, chili powder, and mustard.  Whisk until fully blended.
6. To Assemble:  Spread veggie mixture and hash browns evenly at the bottom of the dish.  Next place bread cubes evenly on top.  Then distribute sausage evenly over bread cubes.  Pour contents of the bowl over all of these layers.  Spread cheese out as the final layer (you can reserve a few tablespoons of cheese to place on top for the final 10 minutes of baking). 
7. Bake uncovered for about 45 minutes until puffed and golden brown on top. 
8. Serve with Picante Sauce on the side.

 

Frosted Cranberries

 

I made these frosted cranberries for a brunch that I'm hosting tomorrow.  I'm waiting for them to dry, but couldn't resist a quick taste and photo.  They are fabulous!  I'm so happy with how they turned out.  This recipe is a cinch and it's a unique appetizer for your guests to snack on, or a festive finishing touch to your holiday desserts.  I discovered them on allrecipes.  One of the reviewers recommended adding a few extra spices, which I did, and included in the recipe below.  I also rearranged the directions a bit so they're easier to follow.  Enjoy!

INGREDIENTS

• 2 tablespoons water
• 1 tablespoon Caro syrup
• 1 (12 ounce) package fresh cranberries
• 1 cup white sugar
• 1/8 tsp Allspice
• 1/8 tsp fresh ground nutmeg
• Pinch of ground cloves

DIRECTIONS

1. On a rimmed baking sheet, mix sugar, allspice, nutmeg and ground cloves together.  Set aside.
2. In a medium bowl, stir together the water and Caro syrup until blended but not whipped. Coat cranberries with this mixture. 
3. With a slotted spoon, scoop cranberries out of the liquid and move them to the baking sheet with sugar.
4. Roll the cranberries in the sugar mixture until they are coated.
5. Dry at room temperature for 2 hours. Use as garnishes for desserts, or eat them plain.  

Got to be REAL

 

My MOST fave disco song ever of all time on the planet is "Got to be Real" by Cheryl Lynn..for real, it is.  I seriously love it so much that I can't even stand it.  I totally access my inner Cheryl Lynn disco star when I hear it on the radio, in a store, at a party, ya know..where ever I am at the time!  Tonight, I enjoyed a fabulously fun wedding for my friends Lauren and Brian.  The DJ was completely interactive and upbeat.  He got the party started right away.  No down time.  None.  AND..he gave me the mic when Got to be Real came on.  What?!?!?!  Ya.  I was dancing and singing and I guess he could see that I was totally into it, so he passed the torch and let me have my five minutes of fame.  Aaaahhh...and what a five minutes they were.  It was like "Wedding Karaoke Gone Wild."  Can't wait to see the pictures.  Sorry I don't have one for you here, but take a listen/look below at this link and bring out your inner diva.  Dance around the living room and be energized by this disco era classic!!!  Be REAL. 

Got to be Real by Cheryl Lynn

p.s. My other fave Got to be Real moment was on Sex and the City when Carrie walked the runway with this very song in the background..and busted her arse in front of everyone.  Fashion roadkill!!  Hilarious.  One of the best SATC episodes ever. 

Murder Mystery Party

Last night I went to a Murder Mystery Party.  The setting was the James D. Murder High class reunion (c/o '85).  My character was Molly Ringworm, the school drama queen.  I spent the past few years in a full-time acting job on the hit soap opera, The Brash & The Brutal, and won an Emmy for my performance.  I recently landed a part in a Disney movie, but have to avoid my old "friend" Steve Spielson because he knows about my colored past and could ruin my film career.  In the end, I'm the one who murders Steve by whacking him with my Emmy statue. 

Good times were had by all reliving the past and laughing at the band geeks, math club nerdies, jocks, prom king/queen and cheerleaders. 

 

   

 

  

Camp Out Party

On Saturday, I headed over to Janet & Gus's house for Avery's "Camp Out" birthday party.  It was a blast!  The evening began with roasting wieners over the fire.  As you can see in the photo above, Meagan had a little trouble with hers...it fell into the ashes a few times too many.  Then we let our food settle and broke out the mini flashlights and glow necklaces/bracelets.  Up next, "smarshmallows" ...Meagan's favorite.  We made smores, but in the end, I always end up just preferring a good ole semi-burnt marshmallow.  Plain and simply delicious.  Here's a picture of Avery and Tori (her cousin) sporting their glow jewelry and sleep masks (such divas!)...

We finally made it to bedsy bye around 9:30ish, but it took at least an hour for those youngins to settle down.  Once they finally crashed, I thought I'd follow suit, but the electric bug zapper and Gus's hunting dogs kept me up til 2:30am. Oy!!  So I surrendered to the house and Gus took my place as tent chaperon.  I finally caught some ZZZZs and before I knew it..breakfast time.  Then I came home, took a nap and headed back out into nature for a Bioluminescent Kayak Tour.  I'll write about that in my next post.

    

Cooking Class #4

Well I didn't make it to this week's cooking class because I was not feeling so hot.  Had too much fun at my fondue party the night before.  Don't judge.  Anyhoo..since I missed my class, I wouldn't feel right sharing a recipe that I haven't tried.  So I'm sharing my fondue recipe instead.  Invite some friends over and dip away! 

Easy Cheesy Fondue by Rachel Ray

• 1 TBSP extra virgin olive oil
• 1 shallot, finely chopped
• 1 jigger dry sherry
• 1 cup half-and-half
• 8 oz cream cheese
• 1/2 cup grated Parmesan
• 1 cup grated Gruyere (or Swiss)
• 1 tsp lemon juice
• 1/2 tsp grated nutmeg
• 1/2 tsp freshly ground black pepper

To a heavy saucepan over moderate heat, add olive oil and the chopped shallots.  Saute shallot for 2 or 3 minutes.  then add sherry and allow it to almost evaporate, a minute or two.  Add half-and-half to the pan and reduce heat to low.  Cut cream cheese into 1-inch slices and add it to the pot.  Allow cream cheese to slowly melt into the half-and-half, about 5 minutes.  Add Parmesan and shredded Gruyere to the sauce and stir until cheese is melted and fully incorporated.  Stir in lemon juice.  Season sauce with nutmeg and black pepper.  Transfer the sauce to a fondue pot over a wire rack with burning candle or sterno.

Arrange dipping items on a large serving platter.  Here are some ideas below:

• Fingerling potatoes or 1-inch baby potatoes (boiled)
• Broccoli florets (lightly steamed)
• Asparagus (lightly steamed) 
• French baguette, cubed
• Cherry tomatoes
• Baby carrots

Food & Football

Most of y'all know that I'm not a huge sports fan.  I'm a disgrace to my fellow UF alums.  They seem bewildered and even angered that I have no clue when the Gators play football.  I don't know the players' names.  And I don't know if they win or lose.  However, in the spirit of football season, I'd like to share a fabulous recipe that is great for parties...yes, even football gatherings. This recipe takes a little more time than your traditional layer dip because each layer is made from fresh and healthy ingredients.  But - it's worth the time!  For even more football party recipes, check out Aggie's "Food & Football" event at http://aggieskitchen.blogspot.com.  All recipes will be posted at her blog on Friday, September 19th.  Five Layer Mexican Dip by Ellie Krieger

2 teaspoons olive oil 1 medium onion, diced 2 cloves garlic, minced 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed 1 tablespoon minced chipotle pepper in adobo 4 tablespoons lime juice 1/4 teaspoon ground cumin 1 tablespoon water 1/2 teaspoon salt 2 cups corn kernels (10-ounce box frozen corn) 1/4 cup chopped cilantro leaves 2 ripe avocados 4 medium tomatoes, seeded and diced (about 2 cups) 1/4 cup thinly sliced scallion 1 tablespoon finely diced jalapeno pepper, optional 3/4 cup shredded extra-sharp Cheddar Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside. Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves. In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste. Spread the black bean dip into the bottom of an 8 x 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips. Per Serving: Calories 140; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 3 g, Poly Fat 0.7 g) ; Protein 5g; Carb 16 g; Fiber 5g; Cholesterol 6mg; Sodium 245 mg