Friday, October 29, 2010

On a Sunday...

...we did a lot of cooking. The menu was yellow curry chicken with raita. We also had some delightfully tart lemon cookies.

I wore my favorite shoes & pretended to be Julia Child.

I had the most fantastic sous chefs, Craig & Devin.
Excuse me--Sous CHeffs.
Who can CHiffonade.

I also got some cousin lovin'. Apparently, love of polka dots & ridiculously excited faces run in the family.

Isn't it great to have paparazzi friends?
& Farberware knives?
& chiffonade skills?
& cousins?
& curry? 
The answer is all of the above.
My belly & my heart were rather full of happiness.


Thanks to Jeremy & his lovely Canon camera for making me feel like a famous chef.

Oh, yes. There was also a fish. & Devin.

Sunday, October 24, 2010

Alluring Tart Lemon Cookies

I know that "autumn" & "lemon" don't always go hand in hand. But today, I wanted something full of zesty lemon flavor. A mere lemon cake was not enough. So lemon cookies. With lemon icing. Sometimes you just need something really fresh on a chilly fall day. These lemon cookies are super simple and very lemon zingy. The cookies are pretty good, but the icing makes them something semi-celestial. And alluring.

(We had a very hard time finding a fitting adjective for these cookies. We also considers subLEMONal, luxurious, and lusty. Beware.)

1 lemon cake mix
1 stick (1/2 cup) butter, softened
1 egg
1/3 cup water
2 tsp fresh lemon zest

Combine all ingredients in a medium sized bowl. Shape cookies into small balls, about 1 inch in diameter (the cookies spread out & get very thin). Bake at 350┬║F for about 9 minutes. 

Note: This icing is more like a glaze. It should be thin. Don't worry. It will all work out in the end.

3 tblsp. cream cheese
3 tsp fresh lemon zest
2 cups powdered sugar
2 tblsp. milk
1/2 tsp. nutmeg
1/2 tsp. pumpkin pie spice (a blend of ginger, cinnamon, allspice,
the juice of one fresh lemon

In a medium bowl, combine cream cheese, milk, and the lemon zest. Beat with a hand mixer on high until smooth. Add nutmeg & pumpkin pie spice. Stir in powdered sugar. Add lemon juice & blend until smooth. 

Once the cookies have cooled (at least a little--I know you're impatient), drizzle the icing over the top. Enjoy!  

Sunday, October 17, 2010


Fact: Eating more than a dozen cookies in one day might make you easily excited by things that are shiny. Or wiggly. Or completely normal.


Brownies, anyone?

ba ding da ding ding ding

Wednesday, October 6, 2010

Under the Sea

I now have photographic proof of my newly-found epic nature. Why do I feel the need to declare my own awesomeness? Well. I scuba dive. In Cozumel. That's why.

Big thanks to my daddy, who spent a lot of hours convincing me that my claustrophobic ankles would be totally fine & that I "wouldn't even notice" all the gear once I was below the surface. Turns out, he was right. Go figure.

PS- I had the soundtrack from The Little Mermaid stuck in my head on one of our dives. It was perfect.