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Friday, June 29, 2012

Five for Friday, vol 54

1. You're an excellent nurse.

2. Rar!

3. You like anything that Fab or Woot is selling.

4. You're so disappointed that your giant pumpkin plants are withering in this heat, but you have one left and you're treating it like it will produce gold.

5. You break into spontaneous dance when I least expect it.

I love you.

Friday, June 22, 2012

Five for Friday, vol 53

1. "Bonus milkshake."

2. "Dammit, I need a better punch line."

3. Left to my own devices, I watch things like Real Housewives. Left to your own devices, you watch Bloomberg Report.

4. You are going to do whatever you can to stretch your fast failing 3Gs to when the iPhone 5 is released.

5. You think it's cute that I dance like a spaz at concerts.

I love you.

Thursday, June 21, 2012

Easy Broccoli Cheese Soup

Ridiculously easy! It practically made itself.

I know it's not exactly traditional soup season, but I could still eat it almost every day.  Maybe it's the over-air conditioned office, but it always hits the spot.


Easy Broccoli Cheese Soup
3 lbs fresh broccoli spears
32 oz chicken broth
14 oz beef broth
1-2 cans Rotel tomatoes and green chilis, undrained
1 C water
32 oz Velveeta Light, cubed
1 T minced garlic

Combine broccoli, broth, tomatoes, and water and simmer for 1 hour.  Remove from heat and add cheese and garlic. Stir until melted.  Blend in batches in a blender, or with an immersion blender.  

Enjoy!  Freeze in individual portions for easy weekday lunches. 

Tuesday, June 19, 2012

Chocolate Duo Cookies


Do you ever find yourself facing the tough choice between a classic chocolate chip cookie and a delicious chocolately brownie cookie?  Is this just me?  I mean, every time I walk through the line at Panera they try to push a baked treat on me and the choice is always between the two.  

Well now you don't have to choose.
Duo Cookies
1 1/2 cups (3 sticks) butter, softened
3/4 C granulated sugar
1/2 C firmly packed brown sugar
3 eggs
1 tsp vanilla
3 3/4 C flour
2 tsp baking soda
4 oz semi sweet baking chocolate, melted and cooled
6 oz white baking chocolate, chopped
1/2 C chopped pecans
8 oz semi-sweet chocolate chips

Preheat oven to 350F. Beat butter and sugars in large bowl with electric mixer on high speed until light and fluffy. Add eggs, 1 at a time, mixing on low speed after each addition just until blended, and then add vanilla. Combine flour and baking soda. Gradually add to butter mixture, beating just until blended after each addition. Divide dough in half; place in separate bowls. Add melted semi-sweet chocolate, chopped white chocolate and pecans to dough in 1 bowl; mix well. Stir chopped semi-sweet chocolate into dough in second bowl. Drop a heaping teaspoonful of each dough, side by side, onto ungreased baking sheet. Lightly shape into flat ball. Continue with remaining dough, placing balls, 2 inches apart, on baking sheet.  Bake 8 to 10 min. or until lightly browned. Cool 1 min. on baking sheets. Remove to wire racks; cool completely.  Adapted from Kraft.
Enjoy! 


Friday, June 15, 2012

Five for Friday, vol 52

1. You like ordering different things from restaurants and sharing.

2. Your idea of sick care items from Walgreens involve vitamin C packs, Kleenex, and peanut butter cups.

3. You are incredibly proud that the aforementioned box of Kleenex matches the bathroom.

4. You're the best lunch date.

5. You kill all the bugs (except spiders, which aren't bugs, you remind me) even if it means bug guts on my ceiling.

I love you.

Thursday, June 7, 2012

Five for Friday, vol 51

1. You have zero stranger danger and talk to randoms on airplanes.

2. You miss the dogs only slightly less than you miss me when you're away on business.

3. You stand up for what you feel is right and fair, even if it means a tough conversation or confronting the kickball umpire.

4. Few things please you more than when I bring home Twizzlers for you.

5. "It's ok, I eat a salad in my next story."

I love you.

Friday, June 1, 2012

Hearty Tortellini Salad


Although my husband is part-rabbit, I am not usually the kind to have a salad as a main course.  Salads are awesome and all, but I have it in my head that they aren't substantial enough to fly solo for a meal.  This recipe proved to very much be the exception, and it was both light and filling at the same time. 

Hearty Tortellini Salad
1 package (19 ounces) frozen cheese tortellini
1 C cherry tomatoes
1 small zucchini, chopped
1 small yellow summer squash, chopped
4 oz provolone cheese, cubed
1 package turkey pepperoni, chopped
1/2 C black olives
1/2 C prepared pesto
sea salt, garlic  powder, fresh-ground black pepper (all to taste)

Cook tortellini according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain tortellini and rinse in cold water. Add to vegetable mixture and toss to coat. Cover and refrigerate until serving. Adapted from Taste of Home.
Enjoy!

Five for Friday, vol 50

1. You really, really love super hero movies.

2. You made my grandpa proud by finding the equilibrium point on hid recliner and then just blasting right past it.

3.  You get jealous when your mom's dog decides that she likes my lap better.

4.  You invented the best and most epic pizza topping combination of all time.

5.  Lately I haven't been able to get a hold of you in the evenings when I am driving home because you are busy throwing a bucket of tennis balls around the yard for the puppy to chase.  I find that to be incredibly endearing, as well as the fact that I appreciate coming home to a significantly less spazzy dog.

I love you.