Pinning Us Closer

Pinterest!  What a wonderful resource we have access to.  Pinterest has been a game changer in many of our lives.  Wether it helps with your creativity, efficiency, culinary skills, or inspiration, you name it, Pinterest has something for you.  I confess, I am a pinning maniac!  I pin with my morning coffee, during commercial breaks, and when I can't sleep.  I am a pinaholic and I have no interest in rehab.
Sometimes I check in on Pinterest five times a day and sometimes I don't make it on at all, but when I am on, I see family and friends' pins.  (You all know how it works, and if you do not, you should!)  Not only do I see those pins, but I see pins from people I haven't seen in a while, even old friends from grade school.  I have feelings of camaraderie when I see that someone has repinned me, when I repin someone, or even when I see that we are pinning at the same time.  You see when someone has similar tastes, interests, or projects.  Somehow, I feel closer to them.
I guess some would see this as a false sense of togetherness, that technology does not replace interaction.  I get that, it's not a replacement, I like to look at it as a connection on a different level.  It is a tool that brings me a little closer to someone that I am distant from.
If you are not on Pinterest, I urge you to check it out.  It is a great tool!

Even though we are apart, Pinterest brings us closer.
(It sounds like a greeting card, LOL!)

Until Next Time,
Blair

Is It March Already?

Where did February go?!  Now that we finally have snow, spring seems further off than ever.  Last month went by so fast, I can't believe it.  I didn't think anything eventful happened last month, so much so that I had to look through my photos to double check.  From doing so, I was reminded that we had plenty happen.  The annual Valentine's Day and hubby's birthday, we went to the zoo on an unseasonably warm day and the next week Sydney was able to build her first snowman.  (I love Chicago weather.)
Looking through my February photos reminded my just how fast my daughter is growing up!  We started a "responsibility chart" so Sydney can start to participate in things around the house and start to be held accountable for her behavior (yes, she is testing us more and more each day).  She loves to do things with us, like dust when I clean and help cook.  I have things like listening and reading, but I also have chores on the board, keeping the participation at a level a three year old can accomplish.
Sydney was also moved up to the next level in ballet.  They focus on more detail in the positions they have already learned and are learning a few new things.  She loves it and we are so proud of her.
Long story short, February was a fun month for the Kramer Family.

Now it is time to start thinking of starting my seeds for our garden and what I want to do with our yard this year.  I will be able to visualize it all once the 10 inches of snow has melted.  Ha!

Until Next Time,
Blair

A Valentine's Surprise

I was searching through Pinterest for the last month looking for a cute idea for my daughter's valentines.  There were so many to choose from, I decided to combine a couple of ideas and add my own twist on it.  It was easy once my prototype was completed.

Start with a basic rolled sugar cookie recipe.  Roll out the dough (1/8" thick) and cut out three full hearts for each cookie stack.  Before baking, cut out a smaller heart from one of the three hearts you have.  While baking the cookies make royal icing.  Divide royal icing and dyed it.  (I did seven colors.  For the face of the cookie I used pink, purple, blue green, yellow, and orange and for the writing I used red.)  Also, during this time, opened all the small boxes of conversation hearts and pour them into a bowl.  (Next year I will look to see if they sell them in bulk.)

When all the basics are made, ice half of the full hearts with a color, let them dry and then write on each.  While those are drying, take the blank hearts without the cut outs and lay them out.  Take a heart with a cut out and on one side, ice a line around the back side, then adhered to a blank heart without the cut out and press gently.  Repeat with the rest of the cut outs.

When the bottom 2/3rd of the stacks are complete and cry, fill them with the conversation hearts.  (I found that 7-9 hearts were sufficient.)  Make sure your conversation hearts are not too thick or the top cookie will not close.  (I used Sweethearts and my cookie dough is rolled to 1/8" thick and it all fit perfectly.)  This is important, because part of the fun of this cookie is from the anticipation when you shake it, you can hear something rattling inside.  If the candy is too thick or if there are too many, you will miss out on this part of the excitement.

When all of the previous icing steps are dry, ice a line on the other face of the cut out heart, while that icing is wet, top the stack with a heart cookie that is decorated as a conversation heart, press gently and let dry.

Viola!  Conversation hearts in a conversation heart cookie.  Enjoy.

Until Next Time,

Blair

Better Late Than Never?

I’m not a big fan of New Year’s resolutions, probably because I never keep mine.  I should refer to it as the first thing I will not follow through with this year.  This year I decided to skip the extreme cleanse and the ridiculous exercise regimen and go with trying to correct something that I have struggled with for years and know I can fix it over time.  I decided to become more aware of my time.

As my husband says, I need a time manager.  I am always late and always in a hurry.  I realize that I not only effect myself, but I effect my whole family and it just isn’t fair.  I know it is looked down upon when you are late, flustered, and in a rush.  It’s not that I am unorganized or that I do not consider other’s time as precious as mine.  I just underestimate the time it will take me to complete tasks, large and small.  I thought, wake up lady!  I really do need a time manager and I'm a big girl, so that falls into the long list of my responsibilities.  I need to give myself real perspective on how long things will take.  Whether it is a commute, a gourmet meal, or a craft project.   I constantly underestimate how much time is involved with completing tasks.

I find myself being pushed right up to a due date or a start time and not only do I get stressed but I snap at my husband and expect my three year old to function as an 25 year old so we can be on time.  I lose precious time with my daughter.  Time that I could be spent allowing her to help me and learn from what we are doing together.  I needed to fix this for myself and for the sake of everyone else that depends on me.
I decided to fix my bad habit by taking the amount of time that pops into my head to complete a given task, then I increase my time allotment by 50-75%.  In time, I hope to have more realistic estimations in my head, but until then, I overestimate like crazy.  I am utilizing my electronic calendars and reminders more which is helping.  If anything, I have time to spare and a lot less stress all around.  It is still a struggle and I need to stop and really think about, but it will become part of who I am over time.
My status report is that I have only been late two times since the beginning of the year.  One time I tried to cram in an errand, shame-shame!  The second time was just by a few minutes and it was due to a nap.  My daughters, not mine.  LOL!
I decided to share this because I think it is important to set attainable goals for ourselves and be proud when we achieve them.  Being on time may not be your goal, but it just goes to show that putting your mind, time, and effort into something pays off.

Until Next Time,
Blair

Canapés With Filet, Arugula And Horseradish Cream

This recipe is inspired by a sandwich I once had at a local restaurant.  The restaurant is gone, so I had to recreate it's deliciousness, but with my own twist on it.

Makes 20-24 Canapés
Takes 1 Hour

Ingredients:
Crostinis:
1 Multi Grain Baguette
2 Tablespoons Olive Oil
1-2 Teaspoons of Onion Powder

Horseradish Cream:
1-3 Tablespoons of Prepared Horseradish (mine was from my garden and prepared by my husband.  If you are interested in this, here is a link on how to do so, but he did not add salt.
http://gardenofeatingblog.blogspot.com/2008/04/bitter-herb-preparing-fresh-horseradish.html)
1/2 Cup Mayonnaise
2 Tablespoons Sour Cream
Salt & White Pepper to taste

2 Cups of Baby Arugula Leaves, do not pack tightly or you will crush the leaves and they will look bad for your presentation.

1/2 lb. of Filet Mignon
1 Tablespoon Olive Oil
Salt & Pepper to season

To Make:
Remove filet from refrigerator and let rest to room temperature.  Brush both sides with olive oil and season with salt and pepper.

Prepare horseradish cream by mixing all 3 ingredients in a small bowl, adding horseradish a tablespoon at a time to test the kick of the horseradish because it is hot.  When you have reach the desired heat add salt and white pepper to taste. Place cream in a piping bag or ziplock bag and refrigerate while preparing the rest of the ingredients.

Set oven to broil and place skillet in oven to pre-heat.  Slice baguette into pieces just over 1/4" thick.  Place all slices on a baking sheet and brush with olive oil and lightly sprinkle with onion powder.  Remove skillet and place on stove top, handling with care, and broil slices of baguette until golden brown (about 5 min. , but check every minute to be safe, all ovens are different).  Turn stove top to high heat.  Make sure skillet is very hot and while slices of baguette are browning, brown all sides of filets in the skillet.  Should take about 30 seconds per side.

Remove crostinis from oven and place filet in skillet into the oven.  2 minutes per side for medium rare and 3 minutes per side for medium.  When finished, remove skillet, tent with foil and let rest for 10 minutes.  Cut filet in half and then cut into slices 1/4" thick.  Ending up with piece that are close to 1"x1"x1/4"ish.

If horseradish cream is not in a piping bag, cut the tip (1/4") off of the bottom corner of the ziplock bag.  Place 3-5 baby arugula leaves on prepared crostini, pipe/squeeze 1 tablespoon of cream on top of arugula and then top with a slice of filet.  Serve at room temperature.

Enjoy

Until Next Time,
Blair