Good!

A good weekend and a good start to the week.

The weekend was spent with good friends (where I learned a good lesson), I made some good food and a good cake (after I found a good online weight to measurement converter). Tonight ended with me resorting to swaddling Alexiss again in the hopes of a good night sleep for both of us.

Matt and Cindi came for a visit, Mark and Matt went golfing and enjoyed a night and Cindi and I stayed home and chatted while I made a few salads for the next day. I learned that I'm really trying to hard to tend to everyone else and not myself. So from now on, Alexiss can learn to eat and sleep a bit more independently without a super quiet background and Mark can learn to "Alexiss". I was maaaAAAd, trying to get it all done.

I made a Coca-Cola cake, I'd found the recipe online and couldn't wait to try it out. It was yummy and super moist, but there wasn't a huge Coca-Cola taste to it. Next time I may try cream-soda instead.

Coca-cola cake
250 gr (1 cup) unsalted butter, at room temperature
250 gr (2 cups)self-rise flour
300 (1 1/2 cups)gr sugar
1/4 teaspoon baking soda
3 tablespoon cacao powder
200 ml coca-cola
75 ml milk
2 large eggs, at room temperature

Preheat the oven to 350 degrees. Sift together the flour, baking soda, cacao and set aside.
In a stand mixer fitted with the paddle attachment, mix the butter and sugar on medium speed until airy and creamy. Add the eggs, one at a time, beating well after each addition (scrape down the sides if necessary). Still on medium speed, add the cococa-cola and milk and mixing until well incorporated. Add the flour,baking soda and cacao. Make sure that all the ingredients are well incorporated but do not overbeat. With each addition, beat until the ingredients are incorporated, but do not overbeat. Spoon the batter into the single cake pan. Bake for 40 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.

For topping
60gr (1/4 cup) unsalted butter, at room temperature
2 tablespoon coca-cola
3 tablespoon cacao powder
200 (7/8 cup !?) gr powdered sugar, sifted
In a medium bowl, combine all topping ingredients

Well, I'm getting while the getting is good, Alexiss is still sleeping and I'm on my way. Good night!

How to stay warm on a blustery day

The snow had almost melted but the wind began to blow
Saturday night, Sunday night..no where did we go
It howled both nights,
The drifts! "What a sight"!
Five feet high!
Oh my my my!
The entrance blocked
Thank goodness the cupboards were stocked!
Today, the sun shining and everyone is dug out
Tomorrow, back to work, now that's a reason to pout!

How to stay warm on a blustery day

Suggestion 1: Make soup!

I used the recipe without measuring, used whatever steak we had, used egg noodles instead of fettuccine, veggie broth instead of beef and fresh ginger.

I sauteed the garlic, the orange rind and ginger in oil, then added the thin steak strips. When the steak strips were browned I added as much veggie broth as I wanted, then added fennel seeds, cinnamon and chili pepper. Dumped in some egg noodles, when the noodles were cooked I added the soy sauce, green onions and spinach. mmmm mmmm.

Beef and Noodle Soup

Ingredients:
1 tsp vegetable oil
12 oz top sirloin grilling steak
2 cloves garlic, thinly sliced
1/2 tsp grated orange rind
1/4 tsp ground ginger
pinch cinnamon
pinch ground fennel
pinch hot pepper flakes
3 cups beef stock
2 tbsp soy sauce
4 oz fettuccine
4 cups spinach leaves
2 green onions

Directions:

1. In a large saucepan, heat vegetable oil over medium-high heat: brown beef, in batches, about 2 minutes. Transfer beef to a plate.
2. Add garlic, orange rind, ginger, cinnamon, fennel and hot pepper flakes; cook over medium heat until fragrant, about 1 minute
3. Add stock, 2 cups water; bring to a boil. Reduce heat and simmer for 8 minutes. Skim off any foam. Stir in soy sauce.
4. Meanwhile, in a large pot of boiling salted water, cook fettuccine until tender but firm, about 10 minutes. Drain
5. Divide fettuccine, beef and spinach among soup bowls. Add broth; sprinkle with onions.

Makes 4 servings.

Suggestion 2: Pretend it's summer!



Suggestion 3: Sit by the fire and read a book



Suggestion 4: Chili Hot Chocolate

The Mayans and the Aztecs mixed their hot chocolate with chilies. They knew a good thing when they tasted it.

Ingredients:
4 ounces Scharffen Berger 99% Unsweetened Chocolate, chopped
2 1/2 cups milk
1/3-1/2 cup sugar
3/4 teaspoon cinnamon
1/8-1/4 teaspoon ground chili pepper

Directions:
1. Warm milk in a heavy saucepan until it is hot to the touch.
2. Add chopped chocolate and sugar, whisking until well blended.
3. Add cinnamon and chili powder, whisking thoroughly.
4. Heat thoroughly over low-medium heat without bringing to a boil and serve.

Makes about 5 servings.

Suggestion 5: cuddle and nap lots!