a new tradition, and an old one

When you're 4 or 7, is there anything more magical than Christmas?  Everything glows and sparkles, brightly wrapped packages hold the promise of something new, sweet aromas waft from the kitchen and the days are filled with parties and family.  In fact, I believe Christmas is magical, no matter your age.  Its a time for being cozy, and a time for being together.  A time for honoring traditions that are meaningful to your family.

Tomorrow, December 1st, we can officially start the 'real' countdown to Christmas.  This year, we're introducing a new family tradition, and bringing out an old one as well.

Last year, I started hearing from friends about the Elf on the Shelf, and I fell in love with the idea.  The premise - one of Santa's magical elves appears in your home this time of the year.  The kids get to name him, and every night when everyone is sleeping, he magically goes to the North Pole, reporting into Santa all that happened at your house that day.  Then he magically travels back, 'hides' in another spot in your house until the kids wake the next morning and search the house to find him.   He can get into mischief... he can be found at the top of a snowy mountain of powdered doughnuts, or hiding behind a wall of cottonballs.   He's not allowed to talk or move until everyone is asleep, and he travels to the North Pole each night.

I'm so thrilled that Dylan still believes in Santa.  He's never yet questioned or doubted, and even when he does, I know he'll still believe in the magic of Christmas as we do, and he'll still keep it magical for Logan until Logan finds out on his own.

So today when I sat the boys down to read them The Elf on the Shelf book, they were completely silent.  I told them our magic elf was hidden somewhere in the house, and they had to find him and name him.  I told the boys our elf can't talk, but he's watching for Santa and reporting in every night while we're sleeping. And each morning, they'll have to find him all over again.  They could barely wait to look all over the house.  It took a little while, but they found him in a pile of ornaments:

Isn't he precious?  They decided to name him Tyler.  Tyler Snowy Claus.  He must be a distant relative of St. Nick himself.

The boys stood there, mesmerized, waiting to see if he would move.   Dylan swore he saw him move his eyes. Then later, Logan said he heard him talk.  They bought the whole story.  And I love it.

And tomorrow morning, Tyler Snowy Claus, our new tradition, will overlap with one of our other older family Christmas traditions.  I love this Advent calendar.  Every year I fill it with treats and let the boys enjoy a little surprise when they pull out a drawer each morning.  This year, Tyler will be filling it up and hanging out on the roof tomorrow morning, beckoning the boys to partake in the goodies and counting down the next 24 days with sweet anticipation.

In case you can't resist the Elf on the Shelf idea either, you can get it here.

need a little Christmas?

Highly anticipating the holiday specials on TV this year, and here is a great guide to what is playing on which channel which day.  My personal favorite not to be missed Shrek the Halls, airs on ABC Thursday December 9th at 8 pm EST.

very thankful

We spent the Thanksgiving holiday with my Dad and stepmom Bobbie at their brand new home in Cobbs Creek, VA (about 3.5 hours southeast of us).  We went down two days before Thanksgiving.  Meanwhile, my Dad drove to SE Ohio and picked up my Grandma Williams so we could all spend the holiday together. My brother Chris, and Jessica and cousins Josh and Maya arrived Thanksgiving Day.  It was a fun holiday filled with so many things I'm thankful for:  family, food, laughter, togetherness and making memories.

Now we're home and the holiday season is here.  I know that because I spent a couple of hours today wrapping some gifts I bought early and I can feel it in my back.  I started some shopping a few weeks ago and am trying to stagger out the gift buying/wrapping so it isn't all at once.  I find I can enjoy the holiday season much more if I can get a big chunk of the 'gift' part done earlier, and then focus on the events, the baking, the parties and making memories with my family.

Anyway, before we get into the full swing of moving onto Christmas, here are some of the photos highlighting our lovely Thanksgiving holiday.  A special thanks again to my Dad and Bobbie for pulling out all the stops to make it a wonderful time.

The day before Thanksgiving, we took a (very cold) boat ride (per the boys request).

It was freezing and Logan forgot his socks.  So my gloves came in handy.  Monkey toes!

Great Grandma Williams, age 78

Grandpa Joe showed the boys how to play Captain's Mistress (and managed to avoid answering Dylan's question, "What is a mistress?")

and took them for a little ride on his new tractor..

We had no shortage of summer sausage.

Wednesday we baked a trifecta of pies:  cherry, pumpkin and bourbon chocolate pecan.

Great Grandma gave the boys their first ever Zhu Zhu pets.  They were a huge hit!  Yes, Logan has his taekwondo belt on... he wears it everywhere.

Great Grandma with Josh, Logan, Maya and Dylan

the feast

The day after Thanksgiving, the girls (and Andrew) drove around the area touring local art studios.   I wish I could have bought these!

Dylan shows Great Grandma how to play Mario Kart

Grandpa Joe and Maya dance to some bluegrass tunes

happy hour

Chris got friendly with the sausage.

The kids were all getting a little rowdy, so Grandpa Joe told them they needed to meditate.

And Aunt Jessica read them all a story..

And no Thanksgiving is complete without a marshmallow roast.

NovemberFEST

'Twas a little belated for Oktoberfest but nonetheless, invited a couple of friends over last night for a sampling of fine fall flavors.  Wish I had gotten more photos, but the menu included...

Bier! Hot Pretzels and Beer Cheese! Apples and Caramel! Sausage and Peppers! 
Pumpkin Ice Cream! Cider! Beer Bread! 

Oktoberfest Beer Cheese Dip

(16 ounce) package shredded Cheddar cheese (4 cups)
(8 ounce) package cream cheese, softened
2 cups of a good, dark beer
2 teaspoons garlic powder

1. Melt the cream cheese in a large saucepan over medium heat. (If you take it straight out of refrigerator, you can soften a bit in microwave first).

2. Add the beer, stirring together and letting it blend.

3. Stir in the Cheddar cheese, and garlic powder; heat, stirring continually, until all the cheese is melted.

4. Serve as a dip with cubes of crusty bread (Tastefully Simple beer bread is particularly good), veggies (I like it with cauliflower and red bell peppers).  Or, you can buy those frozen soft pretzels you bake in the oven and serve with this.  Delicious!

5. You can transfer from saucepan into glass casserole dish for presentation, and microwave to re-heat as needed throughout your party.  You can also serve in a scooped out bread bowl.

Its so simple, and comes together really quickly.  You don't want to make it too far in advance before your guests arrive.  Use a good quality dark beer, too.  The flavor really comes thru in the dip.  I'd recommend something like Guinness, or some kind of a stout or porter.

Delicious!

flying feather

I think Chief Flying Feather is ready for Thankgiving, don't you?

Roasted Vegetable Pasta

I'm making this for the teacher luncheon today at D's school and dropping it off in a bit.  Veggies are in the oven roasting now, and it smells amazing!  8:30 is little early for garlic for me (as much as I do love it so), so I'll have to save a little bit on the side for my lunch later.  I love all the colors, and its pretty darn healthy too!

This can be served warm, cold or at room temperature so it makes it a perfect choice for a picnic or potluck.  Roasting the vegetables gives them a sweetness you can't get any other way.

veggies before roasting

Roasted Vegetable Pasta


1 (16 ounce) package farfalle (bowtie) pasta
Olive oil (for amount, see below)
4 or 5 cloves chopped garlic
1 large red onion
1 pound portobello mushrooms (I use Baby Bellas, already sliced)
2 red bell peppers
2 zucchini
1 pint grape tomatoes
2 or 3 yellow squash
1 pound asparagus
1/2 cup balsamic vinegar
Fresh shredded Parmesan cheese
Salt and black pepper to taste

Wash and chop all vegetables so that they are all about the same size. I like the size to be about 3/4 of an inch. Having the vegetables the same size is VERY important because everything will roast together.

Preheat oven to 450* F. Cover two large baking sheets with foil (for easier clean up), and spray with nonstick spray.

Place all your vegetables together in a large bowl and coat with olive oil and chopped garlic. You want the pieces covered well with oil, but not dripping!

Spread the vegetable mixture out on baking sheets so that everything is in a single layer. The veggies can be touching, just not piled on top of each other. Two standard baking sheets are usually sufficient for mine. Isn’t it beautiful?

Roast in the oven for about 20 – 30 minutes. Check frequently. You're looking for your vegetables to be tender and a little browned/caramelized but not mushy.

While the vegetables are roasting, prepare the pasta according to package directions.

Toss the roasted vegetables with the pasta, including some of the olive oil from your baking sheets that is leftover from roasting... this makes up part of the dressing for the dish.

Add the balsamic vinegar, salt and pepper to taste and toss gently again.

Serve immediately with a generous sprinkle of Parmesan cheese.

Serves 10 (recipe can be easily doubled)

veggies after roasting

finished dish, scrumptious!

Native American Way

For weeks now, the second graders at Dylan's school have been studying Native American history. We've been hearing all about the Pueblo, Lakota and Powhatan tribes and what they ate, where they lived, what they planted, which animal they hunted, how they traveled, etc.  He's had quizzes and learned songs and dances.  And last week he turned in his first ever diorama. 

This week has been American Education Week, and today all the second grade families were invited to school so the kids could show off their stuff.  Walking through the second grade hallway was very impressive today, I wish I had gotten a picture of all the amazing projects the kids have done.  I can't remember ever having to turn in such a complex project at such a young age AND the kids all had to give individual oral presentations on their dioramas! Things have changed since I was in second grade.

This morning to kick things off, we got to watch the second grade program, the Native American Way.  Dylan's class dressed in all brown, and represented the Lakota tribe, singing songs and performing a rain dance.  And! There was no puking this time!

When I'm in the school there is such a sense of pride and accomplishment in the kids, and the teachers are always smiling.  I'm in the school quite a bit... I volunteer for a couple of hours every Thursday in Dylan's Language Arts class, and periodically for other events too.  The teachers truly love what they do, and they're very, very good at it.  The level of noise and chaos teachers put up with on a daily basis would probably make my hair stand on end.  

The lunch room today alone was completely insane.... I don't know if there's a decibel that probably would describe it. But somehow Dylan and I found a little corner area all to ourselves and settled in for some cheese and crackers and hummus, celebrating his performance and all his hard work.

hot bean dip

It must be the time of year, but I'm feeling the urge to share some of my favorite recipes.   I can't take a bit of credit for this one.  My good friend over at Jersey Baby shared this with me years ago and its a favorite appetizer around here.  Its even on the healthy side (as far as appetizers go!).  My kids love this, and its vegetarian as long as you use vegetarian refried beans.   A total crowd pleaser!

Hot Bean Dip

Its hot as in heated up, not as in spicy!

1 can refried beans

1 8 oz container sour cream
1 can black beans
1 can pinto beans
1 cup mild salsa (or spicy if you prefer)
1 cup shredded Mexican blend cheese

Preheat oven to 350. Mix everything but ½ of the cheese together in oven-safe bowl. Sprinkle remaining cheese over top and bake for 30-40 minutes until bubbly. Serve with Tostitos or Fritos corn chips.

two quick breads

Next week we'll be heading out for the Thanksgiving holiday.  I adore Thanksgiving, and I can't wait to see my Grandma Williams.  There will be 10 of us staying at my Dad and Stepmom's new house.  I thought it might be nice to bring some pre-baked quick breads for easy breakfasts for everyone.  I've been busy this week making double batches of some favorite quick breads and stocking up the freezer.

First, my tried and true (and the boys all time favorite), banana bread. And a new favorite, pistachio bread.  I just love anything pistachio.  Pistachio ice cream, and then there is always pistachio cranberry fudge!

I double the recipes everytime I make these.   If you do that, it will make four small loaf pans (the foil ones you buy at the market, a two pack is $1.99 and you can wash them and re-use).   You can eat one loaf (be nice and share!) and freeze the other.

Pistachio Bread

This is just delicious, there is no other word to describe it.   Basically, an excuse to eat cake for breakfast.  My kids trample over each other to lick the bowl first.

1 (18.25 ounce) package yellow cake mix
4 eggs (I use egg beaters, it comes out the same and you save some calories)
1/4 cup vegetable oil
2 tablespoons water
1 (3 ounce) package instant pistachio pudding mix
1 cup sour cream
1/2 cup maraschino cherries, cut in half
1/2 teaspoon green food coloring
1/2 teaspoon ground cinnamon
2 tablespoons white sugar

Preheat oven to 350 degrees. Spray two 9 x 5 inch loaf pans.


Mix together cake mix, eggs, oil, water, pudding mix, sour cream, cherries, and food coloring. Pour into prepared pans. In a small bowl, stir together cinnamon and sugar. Sprinkle tops of loaves with mixture.

Bake for 45 minutes. Cool.

Banana Banana Bread

You can't beat this for a great breakfast.  Toast it, spread a little butter or cream cheese, and yum!

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (1 stick)
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas

Preheat oven to 350 degrees.  Spray one 9 x 5 loaf pan with nonstick spray, or use two smaller foil loaf pans (eat one now, freeze the other for later!).

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan(s).

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean.

shrimp chowder

I just love soup, and any variation of soup... chowder, stew, chili, etc.  I try to make something in this category once a week to take a break from the meat/vegetable entree routine.  Its particularly nice when it works out to be a cold rainy night, like tonight.

This recipe falls under the category of "semi-homemade" since your base is store bought cream of potato and mushroom soup.   Easy, hearty, quick and delicious on a chilly night. Serve with crusty bread.  You can change it up and use any combination of frozen seafood. We've used a seafood mix of mussels, shrimp and squid.   You could use this as a base for clam chowder by just adding clams too.


Ingredients

3 tbsp butter
1/2 bunch green onions, chopped
2 pounds frozen shrimp (cooked*, peeled and deveined), cut in half or three pieces depending on how large
2 cans condensed cream of potato soup
1 can condensed cream of mushroom soup
1 can whole kernel corn, drained
4 ounces cream cheese, softened
2 cups half-and-half cream
2 cups milk (1% or 2%, not skim)
1/2 teaspoon cayenne pepper (add more to taste)

*if you don't want to buy precooked shrimp for this, I highly recommend cooking the shrimp before putting it into the chowder... you want to make sure it gets cooked all the way through before it goes in the pot.

Directions
Melt 1/4 cup of butter in a large stockpot over medium heat. Combine potato soup, mushroom soup, corn, and cream cheese. Mix well, and bring to a slow boil. Stir in half-and-half, milk, green onions, and shrimp. Season with cayenne pepper. Bring to a low boil, and simmer 5 minutes to blend flavors.
 
For those who like a spicy zing, add hot sauce as desired at the table!

outing to Old Town

Today was such a beautiful, perfect fall day.  We found out Friday my Dad and Bobbie were going to be in town this weekend for a wine event with their company.   They were staying in Old Town Alexandria, and invited us to come meet them for lunch today.  

Old Town is a cool place to go, but its even more special for us because its where Andrew and I first met, and went on our first dates (back in 1998!).  We drove right by this place, and told the boys we were passing by the site of where it all began.... our first date ever (how very Singles of us!). We drove by Andrew's bachelor pad, on S. Columbus Street.

We met Grandpa Joe and Grandma Bobbie at South Austin Grill, home of the best steak tacos around...

We took a nice walk down to the waterfront so we could enjoy more time together and the perfect weather.  Again, more history of me and Andrew.  We walked right by here, which is where the artist who made Andrew's wedding ring has her studio.

The boys loved looking at all the boats and the Woodrow Wilson Bridge.  We saw lots of handsome dogs being walked, and watched lots of airplanes flying overhead in and out of the airport.  Just a great day to be outside.  We came upon this huge anchor, and the boys checked it out...

It was really, really heavy.

Then we finished the day buying some silly, warm winter hats for the boys at 

The Gap (hard to think of snow on a day like this, but it will be here all too soon....)

They either look like they're in Fargo, or like lambs, I can't decide which.  Maybe lambs from Fargo.

What's even better is we get to see Grandma and Grandpa again in just over a week when we go visit them at their new house in southern Virginia!  They're living there full time now, and we'll be spending that week with Uncle Chris, Aunt Jessica, cousins Josh and Maya, Dad and Bobbie and Great Grandma Williams who my Dad is picking up in Ohio and driving in.  Hopefully the weather will be as gorgeous as it was today!