While, it is sad to see spring break come to an end, it just means that we are in the home stretch to the end of the school year.  I was looking forward to a nice relaxing spring break, but then life came along and burst my bubble.  Who has time for relaxation when you are planning a wedding, training to run a race, and have the rest of life to catch up on?  No matter what happened, I was not going to let anything get in the way of me catching up on my sleep (my favorite activity).   Last Tuesday or Wednesday I was told that the bags under my eyes were finally starting to disappear, and I have actually been able to stay awake past 9:30 (longer than the self proclaimed sleep resistant roommate, I might add).

As busy as the past 10 days off have been, I do have to deem them extremely successful and productive.  I feel like my life is back in order and plans are moving along nicely.

Now, back to easter…The roommate and I came across this video  demonstrating an easy way to “peel” hard boiled eggs.  We could not let Easter pass by without trying this trick and making ourselves some deviled eggs.  Yes, our main goal was probably just to see if we could blow the eggs out of their shells, but we actually ended up with some pretty delicious deviled eggs as well.  We have both eaten our weight in deviled eggs, but have never actually tried our hand making them.  What better day to start than Easter?!  Good news came out of this in two ways:

1)  I now have a delicious recipe for deviled eggs, and who knew they were so easy to make?!  This could be dangerous.

2) Yes, if you add baking soda to your water when boiling eggs, you CAN blow them straight out of their shells.  The roommate did actually allow me take a video for proof, but did not allow me to post it, so you will just have to believe the man in the video posted above.

Deviled Eggs via Food Network

Ingredients:

• 6 eggs
• 1/4 cup mayonnaise
• 1 teaspoon white vinegar
• 1 teaspoon yellow mustard
• 1/8 teaspoon salt
• Freshly ground black pepper
• 1/4 c. dill pickles, diced
• Smoked Spanish paprika, for garnish

Directions:

Place eggs in a single layer in a large saucepan and cover with enough water that there’s 1  1/2 inches of water above the eggs (add 1 T baking soda to the water if you wish). Bring water to a boil and let the eggs cook for 14 minutes, covered. Transfer eggs to an ice bath to cool.

Peel the eggs (here is where you get to try that cool method mentioned above).   Slice the eggs in half lengthwise. Use a small spoon to remove the yolks into a medium bowl.  Set the white halves on a platter to the side.  Mash the yolks. Add mayonnaise, vinegar, mustard, salt, pepper, and pickles, and mix well.

Use a plastic resealable bag to pipe or a teaspoon to place even amounts of the filling into the egg whites.  Sprinkle with paprika.  Chill for about an 30 minutes.  Serve.  Makes 1 dozen egg halves.

Our last apartment hosted a balcony that didn’t receive a great deal of sun, but enough to support some successful herbs.  The balcony at our current apartment barely receives any sun at all, which does not bode well for this year’s garden.  I have planted the basil, chives, cilantro, and oregano, and will be surprised if we see any sprouts at all.  It doesn’t hurt to try, and I will face the truly harsh reality when it comes along in a couple of weeks.  I will cross my fingers that I do not have to continue feeding the grocery store money for all of these herbs that I could easily supply on my own and hope that I will not be forced to purchase way more than I can use by the time they go south.

On the brighter side of this summer preparation, there is ice cream…Blueberry cheesecake ice cream.  Everything delicious wrapped up into one! This is the first ice cream recipe that I have tried in which I have actually been required to cook something.  It is also the second best ice cream recipe that I have found so far.  The first best recipe was pumpkin gingersnap, which was one of the best things I have ever tasted, and I highly doubt that I will ever top it.  Sorry, I was too busy eating my weight in ice cream to blog that one, but I will definitely be making it again, and would never be able to live with myself if I wasn’t able to share that particular bit of happiness with you.  While you wait, give this one a try…

**Note:  When I first read this recipe I mistook the yield to say 2 pints, when really it makes 2 quarts.  Halve the recipe if necessary.  If you have a countertop ice cream maker like me, a full recipe WILL make too much ice cream!

Blueberry Cheesecake Ice Cream via Cooking Light

Ingredients:

• 2 cups granulated sugar
• 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
• 4 large egg yolks
• 3 cups 2% reduced-fat milk
• 1 cup half-and-half
• 3 cups fresh blueberries, coarsely chopped
• 1/4 cup powdered sugar
• 1/4 cup water

Directions:

Combine first 3 ingredients in a large bowl; beat with a mixer at high speed until smooth. Combine milk and half-and-half in a medium, heavy saucepan; bring to a boil. Remove from heat. Gradually add half of hot milk mixture to cheese mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium-low heat 5 minutes or until a thermometer registers 160°, stirring constantly. Place pan in an ice-filled bowl. Cool completely, stirring occasionally. Strain Milk mixture.

Combine blueberries, powdered sugar, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat, and simmer for 10 minutes or until mixture thickens slightly, stirring frequently. Remove from heat, and cool completely.

Stir blueberry mixture into strained milk mixture. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer’s instructions. Spoon ice cream into a freezer-safe container; cover and freeze for 1 hour or until firm.

This is where we would make random trips to in the early days of our living here, and it is where we got engaged, so we felt like it was fate when we found that our wedding photographers were from the Charlottesville area.  Once they informed us of this fact, we immediately planned a time to take our engagement pictures in Charlottesville and started looking for interesting spots for photo ops.  Of course, this just meant that we had an excuse to take more trips out there and visit more wineries…how daunting…

On one trip, we did find this adorable new winery called Pippin Hill Farm.  Unfortunately, we were not able to take pictures here for our engagement session, but I do look forward to utilizing the wine and the views this summer, as much as possible.  As disappointing as it was that we were not able to use this amazing winery, we were able to take pictures in the winery at which the roommate proposed to me.  Of course, there is no shortage of unique scenery in Charlottesville and we are really looking forward to getting our pictures back soon!

Including those I made and those lovingly made by others, I have tasted quite a few different chocolate chip cookie recipes.  This one is my favorite, hands down.  These cookies come out of the oven soft and remain that way for a long time (well, as long as they have lasted around here, which hasn’t been very long.); enough so to rival those delicious store bought brands.

I know that whipping up a batch of cookies is really no difficult feat, but something about this recipes just seems extra easy.  Maybe it is just knowing how wonderful they are going to turn out every time.  Or maybe it is because I now am equipped with a handy cookie scoop (Thanks, santa!). Either way, I have officially completed my search for the perfect recipe when it comes to the classic chocolate chip cookie.

Chewy Chocolate Chip Cookies  via apple a day

Ingredients:

Let me start by saying I am NOT a whisky drinker, as a matter of fact, I don’t even like the stuff.  Somehow, I was talked into giving this drink a try, and to my surprise, it is actually pretty good.  You cannot keep me away from anything that contains ginger ale, which helps a great deal.

Of course, we will keep trying new recipes, just to see if we find something better, but we may have found a winner. (The original recipe calls for brandy, but because of the roommate’s preference, we substituted in whiskey.)

Horse’s Neck

Ingredients:

• spiral lemon peel
• 2 oz whiskey (or bourbon or brandy)
• 8 oz ginger ale
• 2-3 dashes bitters

Directions

Place the spiral lemon peel into a glass.  Add ice cubes to the glass.  Pour in the whiskey and ginger ale.  Add bitters. Mix well.

$35 for amazing food, and lots of it.  Who can resist?!

The first place I went to with the roommate for date night. We had eaten at Casa Oaxaca before, and found out exactly why they are known for their moles.  Our second trip was even more amazing.  With sweet potato tarts, pumpkin spiced enchiladas with mole negro, bread pudding, and a margarita happily resting in my stomach, the roommate pretty much had to roll me out of there, which was difficult, since he had his own wonderful menu to get through.

Then there was the mess at Hill Country Barbecue…The absolutely delicious mess, that is.  I went here with my 2 bosses from the bridal shop, who have quite the reputation for eating everything in sight, never gaining a pound, and then going back for more.  When we went up to order a restaurant week special for each of the three of us, we did get some strange looks, but we guaranteed the man taking our order that we would be fine.  Let’s just say, I ate barbecue for an entire week after that night.  It was a dream come true.

From here on out, at least one visit for restaurant week is going to be a must!

This just means that we have to keep experimenting with different cocktails, which isn’t such a bad thing.  This past weekend, we found two new recipes and decided to give them a try.  The first was a rosemary gin fizz.  It wasn’t too bad, but there wasn’t much rosemary flavor at all.  This could have a lot to do with the fact that we don’t have a proper tool to muddle ingredients with (We will have to remember this for the registry).  I don’t want to give up on this cocktail completely, because I think it has potential and deserves another chance, but I don’t think it is going to make it into the finalists for our wedding cocktail.

Rosemary Gin Fizz via Cookie and Kate

Ingredients:

• 3 one-inch sprigs of fresh rosemary
• 1 small lemon, juiced
• 1/2 teaspoon honey
• 1 1/2 ounces gin
• 3 ounces club soda

Directions:

In a glass, muddle the fresh rosemary, lemon juice and honey.  Fill the glass with ice, then pour in the gin and top with club soda. Give it a little mix.  Enjoy!

Good News!  My Christmas present to myself was to join the 21st century with an Iphone.  I can’t even begin to describe how much easier this little gadget is going to make the process of blog updates.  This is especially going to make the roommate happy because he gets a little antsy when I make him wait to eat until I get a few photos of whatever it  we have concocted in the kitchen.  I think now is a better time than ever to make my official New Year’s resolution of blogging more often.

On the topic of Christmas presents, I have to thank my sister for my recent lack of productivity and my new addiction…

Even though I have today off of work I am forcing myself to get through that to do list stuck to the top of what I really want to occupy my day with.  Yesterday I couldn’t tear myself away and spent about 7 hours buried in the pages of these books, so today must be filled with checking tasks off of my list.  The only problem with getting sucked in by the latest series meant for readers younger than myself is that I often notice I am reading the same books as my middle school students.  Though, even when I try and read something that I think would be more out of their realm, like Tina Fey’s Bossypants,  I still see a few students with a copy tucked in their trapperkeeper.  Oh well, maybe middle school is just the prime age to find great reading.

Apple Bread  via What’s Megan Making (minus the glaze)

Ingredients:

1 1/4 c. unsalted butter, softened
2 1/2 c. dark brown sugar, packed
4 large eggs
3 3/4 c. all-purpose flour
1 1/4 tsp. salt
2 1/2 tsp. baking soda
1 1/4 c. Greek yogurt
2  tbsp. cinnamon, ground
3/4 tsp nutmeg, ground
1 1/2 c. pecans, chopped (optional, I didn’t have any so I left them out)
2 large apples, peeled and diced

Directions:

Preheat oven to 350°. Grease 2- 9″ x 5″ loaf pans and set aside.

In a medium bowl, sift the flour, salt, cinnamon, nutmeg and baking soda together. Set aside. In a large bowl, cream the sugar and butter until light and fluffy. Add the eggs and continue beating. Slowly add the sifted dry ingredients, beating until just incorporated. Beat in the Greek yogurt. Fold in the apples and pecans. Pour the batter into the prepared pans and lightly smooth the top of each unbaked loaf. Bake for 50-55 minutes or until golden brown on the top and a toothpick inserted in the center has only a few moist crumbs when removed. Cool for 10 minutes in pan, then remove to a wire rack to cool completely.

About a month ago, we had a random cold weekend here in DC, and while most of the normal people chose to hunker down and wait it out, I decided it was a perfect weekend to visit the orchard.  Not only did the roommate and I find the most amazing orchard with extra delicious apple cider (http://pickyourown.com/), but we found out that we have been doing this orchard thing wrong the whole time!  Each year we usually wait until middle to late October to pick our apples, which leads us to spend about 3 hours looking for just enough apples to make the trip seem worth it.  Of course this has other consequences, like the roommate hating this whole apple picking process.  The cold weekend that we chose to embark in our orchard adventure occurred in early October this year and we were just amazed when we were able to fill our bag with a variety of apples in less than 45 minutes.  We both walked into the first row of trees, stopped, and stared at each other in amazement that there were actually apples on the trees!  I think I have changed the roommate’s attitude toward apple picking now that we know when and where to go…we will found out in early October next year.

While I did not match the 20 lbs of apples that we came home with last year, I did have plenty of apples to make delicious goodies with.  Let’s start with this delicious dutch apple pie (and I didn’t even have to mess with pesky pie dough).

Dutch Apple Pie via Cutting Edge of Ordinary