Ma Maison

Deception on a Massive Scale

2013-10-14T20:14:00.000-05:00

I watched this video numerous times after seeing it initially and learned new things each time I viewed it. I was so shocked by this woman's story that I immediately bought the book and read it in one day. I wanted to know more about the other survivors and their WTC story. This was an amazing story and what I found out later, is that the director was an actual friend of this woman while this fabrication unfurled. So many people involved with the 9/11 community were affected by this shocking revelation. Other reviewers gave it a lower review because they fault the director for not answering "why" she did this. This man was her friend initially and even he could not get an apology or an explanation why. Sometimes in life we never know the "why", the only thing we can control is how we react to it. You realize after watching, why she probably did this. Tania was looking for intrinsic validation after the drama in her immediate family broke her heart and destroyed her life. A prime example of how a small lie can grow to something way bigger than we can ever control.

Deception on a Massive Scale...

In the aftermath of the tragic terrorist demolition of the Twin Towers of the World Trade Center, many survivors of the massacre connected with one another in a way that only fellow sufferers can understand. As those who lived through the historic day forged friendships with and drew strength from one another, one woman and her amazing story emerged as a survival superstar.

Tania Head, who recounted the tragic loss of her fiancé, Dave, in the collapse of the North Tower, told of her terrifying fight to emerge alive from the Merrill Lynch offices on the 96th floor of the South Tower and bore the physical scars that touched the hearts of Americans in New York City and across the nation. She also recounted the story of a man who came to her rescue during the ordeal. According to her, Welles Crowthers was the very reason she was alive. She even met his family, congratulating them on the heroism of their son and commiserating with them on his loss.

Not only did Tania join forces with the other survivors, she became their leader when she helped them gain access to Ground Zero for a private visit, a privilege previously granted only to the families of the dead. After working tirelessly as a member of the World Trade Center Survivors' Network, Tania was elected president of the organization. In that position, she enjoyed the honor of escorting Mayor Bloomberg, Mayor Giuliani and Governor Pataki on the initial tour of the site at Ground Zero.

Lauded as an inspiration and a dynamo by her peers, Tania fought her own demons and helped others face theirs. So imagine the shock they experienced when they discovered that not only was their fearless leader nowhere near the Twin Towers on September 11, 2001, she wasn't even in the country. Furthermore, family and friends of her supposed fiancé insist that they had never even heard the name Tania Head and that she couldn't have been his intended. Everything Tania told the press, the public and her friends was a fabrication.

When Tania connected with Angelo J. Guglielmo, Jr. in the hopes of creating a documentary about the survivors of 9/11, his research signaled the beginning of the end of her charade. As Guglielmo uncovered one deception after another, Tania's tale of woe and triumph unraveled completely.

THE WOMAN WHO WASN'T THERE is the fascinating tale of an individual with a sick need to be part of something she never even experienced. For reasons no one can fathom, she inserted herself into the midst of a group of people trying to recover from what undoubtedly was the great tragedy of their lives and became their leader.

Tania Head created a fictional life that put her first and foremost at the center of the greatest American tragedy to date. Even after the book is finished, you will be left to wonder, as we all are, why she created the enormous falsehood and what, if anything, she hoped to gain from it.

Unbelievable.

As you can tell I am trying to take in as many documentaries as I can...

it is my one weakness.

Denise

"Je suis reconnaissant pour mes bénédictions."

"I am thankful for my blessings."

2013-10-13T08:46:00.000-05:00

Joyce Carol Vincent

Lost.

This story reminds me of the movie "Schindler's List".

It was not a pleasant story, however, it is something we should all see and digest in our own way.

In 2006 Joyce Carol Vincent was found dead in her London flat. The cause of death was not determined due to the advanced state of decomposition of her body. Joyce was 38 years old when she died. Her body had lain undisturbed in her flat for nearly three years. The story of Joyce, what there is to know and tell has been documented in the film "Dreams of a Life". I was able to see this documentary on Amazon Prime.

Joyce was not a shut-in, had no history of mental illness or drug abuse, and had three living sisters. She was widely described as beautiful, vibrant, and successful. By all accounts from those that knew her, it is as though the Joyce they knew simply slipped away; they seemed unable to reconcile the woman in the flat with the person they had known. Contrary to the image of a recluse she was found surrounded by freshly wrapped Christmas presents; there must have been people in her life.

While there is something morbidly compelling about the unresolved cause of her death and the grim tableau of how she was found, the more disturbing element of this story is the three year wait before her discovery. Where were family, friends, and coworkers? Where were the neighbors or the mailman? Where, even, were the bill collectors? In the end, it took even the landlords three years to come and clear her out for unpaid rent.

I think that the we learn more about ourselves in Joyce's story than we learn about her. When she died in 2003 we were pre-Facebook and post nuclear-family. 2003 was right in the transition point between the constant connections of the social media age and the isolation and lack of community of the end of the 20th Century. Three years? How can this be? It is not hard for me to imagine friends of mine disappearing and not being noticed for three or four months. The free spirits, wanderers, or troubled souls, but three years? There is no one I know or have ever known that was in any way functional that could disappear from all things for three years and not have someone ring the bell.

What are we to think of this? Is Joyce some kind of social canary warning us of the dangers of our modernity? Is it an isolated case; one sad woman's quiet decline? Is it possible that we have reached a place where people can live out their lives with no real connections? How acceptable is distance between family members? How important is the building of community? How long do you want to wait before someone finds you?

This terrifies me. Joyce's story tapped into some deeply rooted fears about mortality and loneliness. I think that we all have these fears. It's why we bother to call up old friends, love and lose and love again, and hassle our way through the holidays to spend time with family; so that when things go awry, someone is there to help us. Somewhere along the line either Joyce stopped bothering, or everyone else did. Probably a little of both. I think a consequence of contemporary culture may be the devaluing of substantive connections with other people. I think that we are all not so far away from being Joyce as we might like to believe.

Very sad ...this is someone I never want to forget....

Denise

"Je suis reconnaissant pour mes bénédictions."

"I am thankful for my blessings."

I Love Shutterfly...

2013-04-26T07:48:00.002-05:00

I Love Shutterfly.....did I mention that? Ever since I discovered Shutterfly, I have been able to effectively mange all my photos and photo projects. I know that is a crazy, overwhelming task....I have been trying to do that for several years...however, it has become a reality since I was introduced to this online photo management site. If you open an account with this site, you receive email periodically with special offers...I love that....because most of the time it means free stuff!!!! I just made a Mother's Day card with my daughter's photos.....

5x7 Folded Card

View the entire collection of cards.

I love Shutterfly! Don't forget your mother on Mother's Day....
Have fun today,

Denise

"Je suis reconnaissant pour mes bénédictions."
"I am thankful for my blessings."

Auditions for a Black Cat

2012-09-17T19:06:00.001-05:00

Would you take your cat to a Hollywood audition? Sounds like an interesting afternoon.

I saw these people putting leashes on their cats and taking them to an audition... that left me in awe, shock, bewilderment, and utterly amused. I wonder what the requirements were? Hmmmmm... must be black, cat, cooperative?

Take a look....

Awesome...right? They all are like....actually leashed.

That must have gone over well with the cats.

Ah- ha! Vincent Price....it must have been an audition for Edgar Allan Poe's "The Black Cat". V. Price and Edgar Allan Poe - what a great combination. Used to love these movies - Tales of Terror, House of Usher, The Raven...

Why couldn't he just walk on the pavement like everybody else?

Well, that's a cat for you.

Who brought a baby cat? We specifically said no baby cats Ma'am.....

Let's get this over with Lady.....

Holy Toledo! This woman's eyebrows are scarier than the Vincent Price Movies....

Um...what is happening here? I don't think I want to know...

There is about to be drama here, I can just tell....

This whole shot is awesome - the kid, his boots and vest, the cat, the guy with a cigarette, the woman with the crutches....you couldn't script this shot.

I just thought this was a fitting post as we approach Halloween...

also I do love Black Cats...the best!

Photos courtesy:

{photos LIFE archive - Hollywood audition for Black Cat, 1961}

Enjoy,

Denise ❤

The BEST Quick Chicken Chili

2012-05-14T13:13:00.000-05:00

This is a recipe for the easiest, quick, Chicken Chili I have ever made. My husband and 3 year old also went nuts over it so it is a winner in our house.

We served it over white rice and it was heavenly......

It starts with 2 or 3 frozen chicken breasts....

Pile all of the ingredients in a crock pot...

Top with the cream cheese...

Yummylicious...I bet we could also use this a great dip with taco chips...

I served it with chopped green onions on top!

Crock Pot Quick Chicken Chili

2 chicken breasts, frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese
_________
Put the chicken in the crock pot.
Top with the tomatoes, corn, drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
to blend in the cheese.
Shred the chicken into large pieces
and serve over rice.

If you need to feed a larger crowd,

just double your ingredients and add more chicken breasts.

So easy it's sinful.
Serves 4

*****I would LOVE to take credit for this fantastic easy supper but alas, I am not so lucky...

It was created by the talented Rita May. Check out her blog and her fabulous easy recipes.

Rita May

Bon Appetit!

Denise ❤

"Je suis reconnaissant pour mes bénédictions."
"I am thankful for my blessings."

Are you kidding me?

2012-04-17T09:02:00.001-05:00

http://www.anthropologie.com/anthro/product/home-new-decorroom/23778970.jsp?cm_mmc=PJN-_-Affiliates-_-Placement=20648-_-ShopAnthropologie

Ummmm, I LOVE Anthropologie...It is my favorite store, website, and place to shop PERIOD! As a matter of fact, it is one of my ad links....HOWEVER, this lamp is...........well.....what do you think?

It is priced at $2800.00.

Yes, I said $2800.00.

No that is not a mistake.

Click on the link......it is for real. Don't get me wrong...Anthropologie is one of my very favorite places EVER....but, I don't feel this lamp. What was the buyer thinking? I don't know....I do know one thing....I am sure there will be plenty of knock offs in blog land......ummm wait, maybe not. What do you think? Am I just not getting this lamp? I would be very interested in knowing if I am the only one.

Have a great day.....

Denise ❤

"Je suis reconnaissant pour mes bénédictions."
"I am thankful for my blessings."

Style Quiz....WOWZA! Was this right on the money!!!!!!

2012-04-16T21:48:00.000-05:00

WOWZA was this right on the money!!!!!! I took the style quiz on the Home Goods Web Site and boy was I amazed at how this quiz totally pegged my home decor style. It even gave me my ideal paint colors which are EXACTLY the colors I have painted in my home. I am still in shock.....LOL

Try it and see where you rank...it is amazingly accurate....

Denise , You Are A BOHEMIAN CLASSIC

You have a refined sensibility and bring a sense of history and tradition into your decor. You appreciate how symmetrical arrangements and beautiful, well-crafted pieces create a solid foundation to a room. But you like to shake up this restraint with objects and accessories that express your personality and your love of other cultures. When traveling, you seek out unique objects that reflect what you love, and you use them in a sophisticated way. You want people to feel comfortable in your home, and cozy chairs, ethnic fabrics, unique pieces, and even a little touch of quirk or humor give your house a laid-back, Bohemian flair.

You value serenity. While there are probably a lot of interesting things in your home, they are joined by your taste or a certain palette that keeps them in harmony. You appreciate the beauty in simple forms. Whether fancy or plain, you appreciate things that are well made and function as well as they look. You also have a strong respect for the environment and craftsmanship. You care about how things are made, and how they are used.

Your Happy Home Colors

Your Design Challenge: UNIFYThe good news is, you probably have many things you love and have collected, and no one would ever say your home is boring! You've done the hard part; now you just need to pull it all together. If your furniture seems like a mish-mash, unify it through similar upholsters or slipcovers. When grouping objects, try to find something they have in common. If they share a shape, color or material, they will look like a collection. A tray is every decorator's secret weapon for making groups of small objects look purposeful and sculptural. If your accessories are all over the map, try subduing the upholstery or wall color, so your small items are the stars.

This is SO me...I am amazed at how accurate it is......

Have Fun,

Denise

"Je suis reconnaissant pour mes bénédictions."

"I am thankful for my blessings."

A New Family Member.....

2012-03-15T08:48:00.003-05:00

A new family member....

We now have a new family member....last November we discovered our beloved Chow Chow of 10 years was diagnosed with Hermangiosarcoma. Basically this means a giant tumor in the abdomen. It is terminal. It was shocking and devastating. Our family had to make a horrible choice that I would never wish on anyone. My last act of love was to set him free. I was crushed.

My 3 year old was also so sad...I couldn't make the hurt go away and if you are a parent, you know how that feels...HORRIBLE. So, we decided to add a new family member and we love him. He cannot ever replace our Chow Chow but we love him in a different way. So is life.

Here are some photos:

He is a Coton de Tulear, the royal dog of Madagascar. This is a great link that explains the breed and it's rarity. He's like 7 weeks old in these photos and he is so snuggly!

http://animal.discovery.com/videos/dogs-101-coton-de-tulear.html

Check out the breeder where we located him...she is phenominal...she really cares about her animals and strives to re-home other animals in her area. Thank you so much Cuddly Cotons!!!

http://cuddlycotons.webs.com

I have actually made this little guy a royal doggie bed and I am will post my tutorial very soon. Can't wait to show you!

"Je suis reconnaissant pour mes bénédictions."
"I am thankful for my blessings."

I am sorry...

2012-03-10T23:04:00.000-06:00

I am sorry....

I haven't been a very good blogger the past year. I had such good intentions but it seems I wasn't too good at keeping my commitment to my blog.

Well, let's see....I could go into a tremendous explanation, but I don't know if that is the best thing to do.

I will say, I haven't had the best year. I lost my father, in a very upsetting way. I had to put my beloved dog to sleep after ten years as he was diagnosed with terminal cancer. I also had my own scare with cancer but I am so blessed, and I will be ok.

So, with that being said...I will go into more details later on perhaps...or maybe not, as dwelling on the past may not be the best healing process.

Nonetheless...I am glad to be back, and I have some projects I have been working on, that I can't wait to post. I think things are going to be OK, and I am truly thankful for my blessings. =)

"Je suis reconnaissant pour mes bénédictions."
"I am thankful for my blessings."

LOSER!!!!!!

2011-08-26T22:02:00.001-05:00

OK...I am a loser.....too much time has passed since my last entry and I have no excuse....I know...I suck. However, I would like to at least attempt an excuse......I'll sum it up as quickly as possible.....

Out of town guests, 130 year old sink hole, hail damage, first day of school, bids on a new roof...Ballet/Tap lessons, sick 3 year old, and insurance company........

There is more, though I feel that is enough to give you a general idea of the drama.....

HOWEVER, I do not want to negate the terrible predicament of the entire east coast this evening. I am watching the weather channel and wowza this could be really bad. Stay safe people for goodness sake.

My little pumpkin started school last Wednesday....she loves it...but she also has caught her "first week of school" cold!!!!! What the ???????? We didn't even go a week before the fever and runny nose came upon us. =(

With that being said.....this is the wonderful yummyness I made for her and her Daddy this evening...they loved it....Jewish Penicillin.....

True comfort food.....and it looks exactly like this when it's done
.... enjoy....and be safe this weekend......

Oh, BTW, Pioneer Woman premieres this Saturday at 10:30 am CST!!!! Her Food Network debut!!!! Set your DVR!!!!!! (I did)

Photos and recipe courtesy of Ree Drummond...the one and only Pioneer woman =)

It’s beautiful, simple homemade Chicken and Noodles—a thick, hearty dish not to be confused with a thinner, brothier chicken noodle soup. It’s so perfectly yummy and soul-pleasing.

While you could certainly go the turbo homemade route and make your own egg noodles, I”ll show you a quick and easy alternative that I think is just as good.

You won’t believe how delicious such a simple dish can be.

The Cast of Characters: A whole fryer chicken, carrot, celery, onion …

And all of this business. I actually prefer using dried parsley flakes for this soup. One of the few circumstances where fresh isn’t necessarily preferred.

(And let me tell you why....Because it will turn your soup green!!!!) I am serious.....

Now. You can certainly make your own noodles.

But.

But here’s where the “homemade” part of this recipe is in finger quotes, because I’m going to give you permission to use these. Let me tell you, my friends, if you haven’t ever used Reames frozen egg noodles, you’re missing out on one of the best storebought, prepackaged foods there is.

Ingredients: flour, water, and eggs. That’s it.

I’ve made my own noodles, and I’ve used Reames. And I’d serve Reames to guests every day of the week and twice on Sunday.

***This is not a paid advertisement for Reames Egg Noodles, for Lord’s sake.***

To my utter discontent, however, Reames recently changed their packaging. I hate it when products change their packaging; it makes me feel forlorn and lonesome, and I feel a sense of loss for the old look.

But they taste the same. And that’s a very, very good thing.

Okay! Let’s get the party started. Throw the chicken pieces into a pot.

Cover the chicken with about 4 quarts of water…

And bring the pot to a boil.

When the water comes to a boil, turn the heat to low. Simmer the chicken for 30 minutes.

After 30 minutes, remove the chicken from the pot with a slotted spoon. Keep the broth simmering on low.

Grab a couple of forks…

And use the forks to pull the meat off the bones. It should pretty much be done; if there’s a little pink or red left, don’t worry—it’s going back in the pot later.

Continue with all the chicken pieces, pulling as much of the meat off the bones as you can, slightly shredding the meat in the process. Cover the meat and set aside or stick in the fridge.

As you remove the meat, return the bones to the broth.

Simmer the bones for 45 minutes on low (you can be more thorough getting the meat off than I was. Sorry. Lazy.)

While the bones are simmering, dice up some carrots.

Lop off the tips…

Then cut them in half, lengthwise.

Lay them all with the cut side down…

And cut each half in three long slices.

Then slice across the carrots to create a dice.

Easy as pie! I like to keep the dice pretty large because:

a) I love cooked carrots

and

b) This makes it easier for those who don’t like cooked carrots to pick them out and pipe down

Dice up some celery, too. And include some of the inner stalks with the pretty leaves. That’s my favorite part.

You can also include a little diced onion, but I like to buck the rules of mirepoix and just go with carrots and celery.

I’m a rebel that way.

Remove the bones from the broth with a slotted spoon, making sure to get any small bones that might have detached. Then throw the carrots and celery into the pot.

Then use your freaky pink alien hand to add the salt.

Next, add turmeric. It adds flavor and color, color, color.

I’ve been on a real turmeric kick lately. Try it sometime! It’s magical.

Now add ground white pepper. I added quite a bit and it made the dish a little bit peppery/spicy, which we loved. But start sparingly and add more as you like. Also add in the ground thyme, and some of the chicken base if you’d like a little more intense chicken flavor.

But it really shouldn’t need it.

Finally, add the parsley flakes.

Stir this together and let it simmer for another ten minutes, just to let the flavors come together a bit.

Now grab a package of egg noodles. Crank up the heat to compensate for the coldness of the noodles.

Dump ‘em right on in.

Stir to separate all the noodles.

Now throw in the chicken!

It’s starting to get real here, folks.

Simmer this on medium-low for eight to ten minutes.

Yum.

Now, ten minutes later, this is a delicious, wonderful, scrumptious, hearty chicken noodle soup. Just taste and check the seasonings and serve it in this state if you like.

But that’s not what I’m going for here.

What I’m going for is thick, beautiful chicken and noodles. Add some water to a little flour…

Stir it together until smooth…

And pour it into the pot…

Let it simmer for five additional minutes, or until the broth thickens. Feel free to add a little more flour/water if needed, or if it gets too thick, add a little water.

Mmmm. You know you’re about to eat something yummy when the sides of the pot look like this.

And when the contents of the pot look like this.

Oh dear. This is comfort food. This is home.

Look. It’s a photography thing. Exposure and all that stuff. In order to properly expose the darker contents of the pot, my hand is always pink and freaky and bright white.

I’ll cover it sometime on Pioneer Woman Photography. It’s too painful for me to discuss here.

(Please check out ThePioneerWoman.com....you will get lost in all the great recipes and lovely

photography.....Ree is so talented!)

And at that brief moment in time, everything was right in the world.

Enjoy this! It’s what life is all about.

Recipe: Homemade Chicken and Noodles

Prep Time: 10 Minutes | Cook Time: 1 Hour | Difficulty: Easy | Servings: 6

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Ingredients

1 whole Cut Up Fryer Chicken
2 whole Carrots, Diced
2 stalks Celery, Diced
1/2 whole Medium Onion, Diced (optional)
1 teaspoon Salt
1/2 teaspoon Turmeric
1/4 teaspoon White Pepper (more To Taste)
1/4 teaspoon Ground Thyme
2 teaspoons Parsley Flakes
16 ounces, weight Frozen "homemade" Egg Noodles
3 Tablespoons All-purpose Flour

Preparation Instructions

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

This is so good and your family will love you big.....I know it's really not chilly enough yet for soup but my baby is sick.....this always makes her feel better.....

Bon Soir my friends....muuuwah!

Denise ❤

"Je suis reconnaissant pour mes bénédictions."
"I am thankful for my blessings."

OMG It is too hot!!!!!!!

2011-07-29T09:26:00.002-05:00

Chicago Extreme Heat Click here for crazy stupid heat info.....

I feel bad for my family. They came to my home for a small vacation hoping to enjoy some relief from the summer heat and it was hotter here in the Midwest than it was in Louisiana.....that is rare.... and bizarre...sorry y'all!!!!

Keep cool people.....

Denise

This is the place we gladly call home and for this we are truly grateful.

"Je suis reconnaissant pour mes bénédictions."
"I am thankful for my blessings."

Spaghetti with Artichokes Hearts and Tomatoes

2011-06-17T21:10:00.000-05:00

Here we go, more FANTASTIC pasta from the Pioneer Woman. I absolutely love these recipes. These are incredibly easy and so impressive and creative. The photos are awesome and make it easy to prepare the dish. My 3 yr. old ATE IT UP!!!! That makes me so happy.

Spaghetti and Artichoke Hearts and Tomato Goodness

This is such an easy throw-together dinner, I’m almost embarrassed to share it with you. It’s made almost entirely of pantry items and can be adapted according to whatever ingredients you have on hand. There’s no meat in it, though. So have some grilled chicken or steak on hand if you reside with wolves.

This happens to be a tomato-cream based sauce, which has been my favorite pasta sauce on earth for the past 20 years. It’s the best of both worlds: tangy but creamy; tomato-y but decadent. I love it forever.

Grab an onion and some garlic.

Smash three or four garlic cloves with the blade of a knife or a heavy can…

Then chop ‘em up nice and fine.

Dice up half the onion by peeling it and making vertical slices, then rotating it 90 degrees and slicing again.

Here’s my very advanced, multi-step, hugely complicated tutorial: How to Chop an Onion

Meanwhile, boil some pasta. This is thin spaghetti, which, in my opinion, is the only kind of spaghetti.

Fat, thick spaghetti = yuck.

But ironically: Bucatini = YUM!

I realize my life makes very little sense.

In a large skillet over medium heat, drizzle a couple of tablespoons of olive oil.

Add an equal amount of butter.

Butter + Olive Oil = TruLuv4evR

Throw in the onion and garlic…

And cook for a couple of minutes.

Now, here’s where the pantry really kicks into gear: crack open a can of whole or quartered artichoke hearts. And note: don’t get the hearts that have been marinated in oil and spices; you just want the plain ones. Drain them and add them to the skillet, and allow them to cook for a couple of minutes.

If you use whole hearts: before you add them to the pan, lightly squeeze each heart over the sink. This’ll get rid of a lot of the watery solution that’s trapped in between the leaves and let the good stuff come in.

You must trust Pioneer Woman.

After a couple of minutes, dump in a can of diced tomatoes.

I generally prefer whole tomatoes, but in simple pasta dishes like this one, the diced ones just cooperate better.

Shake and stir it around, then let it cook for 8 to 10 minutes, stirring (or shaking pan) occasionally. Add salt and freshly ground pepper to taste.

And while we have a few minutes, I’d like to say that I think artichokes are one of the real treats of this fertile earth of ours. Ever cook a whole artichoke, make a dipping sauce of mayonnaise, lemon, and herbs, and dig in like a wild person?

Try it sometime. It’s a real experience.

Okay, now that the artichokes and tomatoes have cooked, it’s time to reduce the heat to low. It’s also time to get really, really serious and make peace with yourself.

Stir and shake it around to combine the tomatoes with the cream…and watch the magic unfold.

Oh my. Few things make me happier than this.

Okay—this is just a weird little suggestion that’s totally optional. In honor of the season we’re in, sprinkle in some…ground nutmeg! It’s not overpowering—promise. Just adds a slightly unique flavor to the dish.

Next, drizzle in 1/2 cup low sodium chicken broth. Stir it together, then allow the sauce to cook and thicken for another couple of minutes. Add more broth to get it to the consistency you want, check the seasonings, then turn off the heat.

Add drained spaghetti to a large bowl, drizzle with olive oil, and sprinkle a cup of Parmesan cheese over the top.

Pour on every drop of the hot sauce.

Grab whatever herbs you have on hand. I had chives, but if I’d had parsley and basil, I would have chopped them up, too.

Throw the herbs over the top.

Toss the whole thing gently with tongs. You want to get all the pasta coated, and all the Parmesan distributed.

Mmmmm. Delicious! The sauce shouldn’t be overly thick or overly thin; if it seems to get too thick, you can drizzle in a few spoonfuls of hot chicken broth to thin things up a bit.

I’m always doing this. I can’t help it.

Pasta has always made me do things I shouldn’t do.

Serve with crusty french bread and a dipping sauce of oil and balsamic vinegar. Pour yourself a glass of white wine. Put your feet up on the table; read the newspaper while you eat. It’s Wednesday night, for Pete’s sake—live a little.

Enjoy!

Recipe: Spaghetti with Artichoke Hearts and Tomatoes

Prep Time: 15 Minutes | Cook Time: 30 Minutes | Difficulty: Easy | Servings: 6

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Ingredients

2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
½ whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
½ cups Chicken Broth (More As Needed)
½ teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Preparation Instructions

Cook spaghetti till al dente. Drain and set aside.

Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.

Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.

Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.

Delicious!

*Recipe and Photos are from Ree Drummond, The Pioneer Woman.

AND IT IS Delicious!!!!!!

Bon Appetit!

Denise

"Je suis reconnaissant pour mes bénédictions."
"I am thankful for my blessings."

MORE Heavenly Shrimp Pasta!

2011-06-10T21:00:00.000-05:00

I did it again...

I made another Shrimp Pasta dish tonight. My little 3 year old LOVES shrimp and adores pasta. Therefore, after Shrimp Linguine, Shrimp Pasta in Foil...........I wanted MORE I TELL YOU!!!! So I went to my source of all sources right now....that's right...Pioneer Woman.

http://thepioneerwoman.com/cooking/2007/09/cooking_with_my_punk-ass_little_sister_penne_a_la_betsy/

Photos courtesy of the Pioneer Woman

Here you go, step by step to culinary bliss.......

The Cast of Characters: Shrimp, Penne (or other short pasta), butter, olive oil, onion, garlic, tomato sauce, heavy cream, parsley, basil, salt, and pepper. Brace yourselves, people. Your life’s about the change for the better. And your hips for the bigger.

Just for kicks, put a pot of water on the stove to boil. This will come in handy later, when you want to cook the pasta. I tell ya, it’s tips like these that’ll keep you guys coming back here, I just know it.

Let’s start by sauteing 1 pound of extra large shrimp. It should already be peeled and deveined.

First, give ‘em a good rinse under cool water.

Now heat about a tablespoon of butter and olive oil in a skillet.

Add the raw shrimp…

And cook for a couple of minutes…

Until just opaque. No need to cook the heck out of the babies.

Remove to a plate and let cool for a few.

And heck, go ahead and throw in the pasta. I use 1 pound of penne, but rigatoni or fusilli would also be divine.

Now let’s chop a small onion: first, cut the onion in half from root to top.

Then cut off the tops.

Turn each half on its side and make long, vertical slices…

Then rotate the onion 45 degrees and slice downward…

To make a fine dice.

Now mince two cloves of garlic: first remove two cloves of garlic from a bulb…

And smash them with a heavy can or glass.

The garlic should pop right out of the papery skin.

Now begin chopping the garlic…Until it’s pretty finely minced.

Now heat 2 tablespoons butter in a large skillet…

And add 2 tablespoons olive oil.

Add garlic…

And onion…

And begin cooking, stirring occasionally.

Now, put the cooked shrimp on a cutting board and pull off the tails.

Chop the shrimp into relatively small, bite-size pieces.

And set aside.

After you take a big sip or two, pour the rest of the glass into the skillet…

And let the wine evaporate for a couple of minutes. NOTE: If you’re not a wine person, don’t worry! You can use low-sodium chicken broth instead. About 1/2 cup will do, just be sure not to add too much salt later.

Now add an 8 oz can of plain tomato sauce.

Stir together well.

Measure 1 cup heavy whipping cream…

And begin pouring it in, too.

Mmmm….with 1 cup of cream, how bad can it be?

Stir together well and your fantasizing can begin.

Okay, folks. Let’s talk about Tomato Cream Sauce for a minute. It’s sheer Heaven. Sheer Heaven, indeed.

Okay, we talked about it. Now, turn the heat to low and let’s go chop some herbs.

We like parsley, for one. But growing season is over in my garden and the local mom-and-pop grocery only carries the curly stuff. But I’m not afraid. It pretty much tastes the same as flat-leaf—don’t listen to what the food snobs say.

Chop it finely; you only need about a tablespoon of this stuff.

And BASIL is a must. Betsy likes to chiffonade basil the right way: stack several basil leaves on top of one another…

And roll them, lengthwise…

Now, slice the roll into thin strips…

Until it’s all done. Now, this is beautiful and all, but my method of chiffonading basil involves grabbing a bunch of basil, wadding it into a tight ball, and giving it a rough chop. Differences make the world go ’round, that’s what Grandma Helen always told me.

Meanwhile, back at the tomato cream sauce, go ahead and dump in the chopped shrimp.

Ohhhhh, baby. Oh. Baby.

Give it a good stir, and add some salt and black pepper to taste. And be sure to taste as you go along!

Throw in the herbs. A lot of basil in this dish is always a good thing.

And stir together.

Until well combined. What I love about this dish is that it’s so textural; it isn’t a soupy, thin sauce with a couple of shrimps thrown in. The shrimp is a huge part of the dish.

Now drain the pasta…

And add it into the sauce.

It’s really best if you only use about 3/4 of the pasta—so, 3/4 pound. Save the rest for your kids’ mac and cheese or do what the Italians do and give it to your hungry puppy outside.

Mmmm….now stir together…

Until well combined. See how chunky and hearty it looks? Now, taste one more time and add more salt and pepper if needed. Always check your seasonings at the end!

Now to serve, give everyone a fork and eat straight from the pan, OR you can pour it into a heated serving bowl.

And Voila! Penne a la Punk-Ass Betsy! If you love shrimp and pasta, you’ve finally come home. If you don’t…you’ve finally come home.

Enjoy!

Recipe: Penne a la Betsy

Prep Time: 25 Minutes | Cook Time: 25 Minutes | Difficulty: Easy | Servings: 6

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Ingredients

¾ pounds Penne Pasta
1 pound Shrimp
3 Tablespoons Butter
3 Tablespoons Olive Oil
1 whole Onion (small)
2 cloves Garlic
½ cups White Wine, Or To Taste
1 can Tomato Sauce (8 Oz)
1 cup Heavy Cream
Fresh Parsley, to taste
Fresh Basil - To Taste
Salt To Taste
Pepper To Taste

Preparation Instructions

Cook the penne pasta until tender-firm, also known as al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic.
In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about ½ cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Now chop your herbs, about a tablespoon of chopped parsley and about the same amount of chopped basil, or if you’re feeling very proper, chiffonaded.

Now add your chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add your cooked penne pasta and give it a good stir.

This recipe and photos are property of The Pioneer Woman and it is spectacular!!!!!!!! Thank you Ree for the wonderfulness that is shrimp and pasta in cream sauce. My daughter and husband loved it!

You are my hero Pioneer Woman~

Bon Appetit!

Denise =)

"Je suis reconnaissant pour mes bénédictions."
"I am thankful for my blessings."

Let Them Eat Cake...

2011-06-09T23:57:00.001-05:00

We celebrated my daughter's 3rd Birthday last month. I went back and forth, trying to determine the theme. I received input from everyone, what they thought a 3 year old would enjoy, however, I had something else in mind. Something I wanted to do with my daughter before she got old enough to tell me "no". It was a truly girly theme, and it was frilly and fantastic. I did some research on the internet and all over blog land before I chose the right decorations and theme. I found this wonderful blog and met a talented artist. Her name is Sita and she owns Silver Spoon Scraps.

Click here for her blog: http://silverspoonscraps.blogspot.com/

She created a Birthday Party Package based on the theme I had chosen. We decided on a Marie Antoinette, French, "Let Them Eat Cake" kind of design. I love it....and it was a tremendous hit!

These are the photos she took in her studio before she shipped them to us. They are gorgeous!

We Made Cake Balls!

2011-06-07T13:56:00.002-05:00

We are making Red Velvet Cake Balls today! These are incredibly addictive. They are very popular now and you can get them from just about any bakery but imagine the fun of making them yourself! YES!

Red Velvet Cake Balls with White Icing

Red Velvet Cake Balls
1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
1 can cream cheese frosting (16 oz.)
1 package chocolate bark (regular or white chocolate)
wax paper

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, I used a cookie scoop, less messy.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
DO NOT SKIP THIS STEP! It will be easier to dip in the chocolate.
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

I also only melt a few pieces of chocolate bark at a time because it starts to cool and thicken. It’s easier to work with when it’s hot. This recipe is originally from Bakerella.com. A luxury dessert blog. =)

Mix in Sour Cream Frosting into crumbled red velvet cake

Roll into sweet little balls about the size of a Ping Pong Ball =)

Yummy!!!! Be careful because you may eat half of these before you can get them to the fridge.

Bon Appetite!

Denise

"There are 2 ways you can live: you can live as if nothing is a miracle:
you can live as if everything is a miracle".~~Albert Einstein

OMG Shrimp Pasta!

2011-05-29T22:24:00.005-05:00

I have discovered the most fantastic blog! The Pioneer Woman. I know, I know, I am a little late in finding her but better late than never!!!!! This woman is amazing. She has published 2 books, one cookbook (which I just ordered)...

Full of butter, cows, and chocolate.

...and a children's book about her super cool basset hound named Charlie who lives with her family on the ultra hip Ranch.

"I have determined that Basset Hounds are my favorite breed of dog, and that their temperaments are most aligned with my needs. Now if you'll excuse me, I'm going to go try to figure out what that means."-The Pioneer Woman

Charlie the Ranch Dog

Under a Basset Hound---this is my favorite view.

She also home schools all FOUR of her children AND runs a Ranch and a Bed & Breakfast AND does book tours!! OH YEAH, she is also a MASTER PHOTOGRAPHER....and a MASTER BLOGGER!!!!!!!!!! Unbelievable. How does she do all this?!!?!?!?!?!?! Seriously!?!?! I have ONE child and I want to pull all of my hair out?!?!?!?!?!?!?

I found her through another blog I follow and I thought "what the heck, I'll try it"....EVERY recipe I have made for my family is AWESOME and I am not exaggerating. There is a great link on her site called "Cowboy Food" and I tell you my husband loves all of it. Especially when I whipped out the Chicken Fried Steak, (he's from Texas so he loves him a good Chicken Fried Steak!)

You will get lost in this blog and die over the breathtaking pictures of her horses....

This one is called "The Redheads"

How beautiful is this?

I could go on and on about this spectacular woman all night, however, I was supposed to tell you about the OMG Shrimp Pasta I made for dinner tonight.

So as my family and I were trying to decide if we could actually sit down for a second and relax or make a mad dash for the basement because the crazy tornado sirens kept going on and off ALL day, I had to figure out what to fix for dinner. We couldn't BBQ like the REST of America because of the crazy weather. I don't like to complain, especially after seeing all the poor families in Missouri and the Midwest, but the rain is getting kind of depressing now. I usually adore rainy days and thunder showers but the weather has not been fun. The hail shredded all my new plants and sprouts, and it's not getting warm enough for things to kind of grow............too wet to mow. However, we are supposed to get up to at least 95 degrees tomorrow...mind you it's in the 50's now. We can't just have anything normal like in the 70's or something like that....it's either wear a coat cold or sweat to death hot...I can't win....

...whatever...

BUT

Back to Dinner!

We had a very SIMPLE meal and it was very special.

Shrimp Pasta in Foil (Recipe and Photo Courtesy of Ree Drummond)

Here is the recipe and she takes the most SPECTACULAR photos to help you along. Step by step on your way to culinary bliss I tell you!!!!!

Now, this is a fun meal to cook. Yummy, delicious, scrumptious…and fun, fun, fun for a big group. The point here is, you just throw a bunch of sauce ingredients into a skillet, cook it up for a few minutes, then throw raw shrimp and (partially cooked) pasta on top. Then you wrap up all the deliciousness in a big foil parcel and finish off the cooking in the oven. It turns into a big, beautiful package of yum. The seafood cooks in the foil, which means all the juices and aroma stay in there…it’s so utterly delightful.

I used shrimp because it’s what I had on hand, but you can use any combination of seafood: scallops, mussels, or whatever you have.

Let’s make it, baby!

The shrimp pasta, that is.

Garlic. Lots of big, fat garlic.

Peel it…

Then chop it up, nice and fine.

Grab a pile of peeled, deveined shrimp. I love buying the bags of the frozen stuff, where they split the back of the shell.

I leave on the tails, though. I’m not sure why, but I’m pursuing that in therapy.

Also chop up a bunch of flat leaf parsley.

It’s the right thing to do.

Boil some linguine, but stop cooking it once it reaches half the recommended cooking time. You want it to still be very firm, because it’s going into the oven for a bit.

Heat a large skillet over medium heat…

Then pour in about 1/2 cup of olive oil. I know this sounds like a little much, but we’ll need it to coat all the pasta later.

Please trust Pioneer Woman.

Now dump in the garlic, along with three 14.5-ounce cans of diced tomatoes. You can buy the plain ones (my preference) or you can grab the ones with seasonings. Whatever floats your boat!

And pour in a good half a cup of dry white wine. Add plenty of salt and freshly ground black pepper.

And your kitchen is getting ready to smell really, really good.

Like, really.

Please believe Pioneer Woman.

Now cook this over medium heat for a good ten minutes. We just want all the flavors to meld a bit, and get the cooking process started.

Now throw in the shrimp!

And…throw in the drained pasta right on top. Toss it around just slightly…

Then pour the whole darn thing onto the large sheet of foil. The shrimp will finish cooking in the oven.

Make sure you get all the juice in there. Yum!

Throw a bunch of chopped parsley over the top.

Now roll up and seal the foil parcel, then pop it into the oven (on a rimmed baking sheet) for 15 to 20 minutes.

Keep it sealed until you’re just ready to serve…then unfold the gorgeousness!

Use tongs to lightly toss it all together…

You want the noodles to be nicely coated with all the olive oil…wine…tomato…and shrimp flavor. Mmmm. Squeeze a little lemon juice over the top if you’d like, and drizzle a little olive oil if it needs a little moisture.

Recipe: Shrimp Pasta in a Foil Package

Prep Time: 20 Minutes | Cook Time: 15 Minutes | Difficulty: Easy | Servings: 8

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Ingredients

½ cups Olive Oil
4 cloves Garlic, Minced
3 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes
½ cups White Wine
2 pounds Jumbo Or Large Shrimp, Peeled And Deveined
Salt And Pepper, to taste
Fresh Parsley, Minced
1 pound Linguine, Uncooked
Red Pepper Flakes, to taste

Preparation Instructions

Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.

In a large skillet or pot, heat olive oil over medium heat. Add garlic and saute for a minute. Dump in the tomatoes and wine. Stir the mixture together, season with salt and pepper, and allow to cook for ten minutes.

Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.

Throw the shrimp on the top of the pasta sauce. Throw the drained pasta over the top, then pour the whole dish onto the foil. Tightly wrap the foil into a parcel.

Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving.

Open the foil parcel right before serving. Drizzle a tiny bit of olive oil over the top. Squeeze on lemon juice, if desired.

Because I am originally from Louisiana, I always add my own special cajun seasoning to everything I cook so I added my own little spice to this without burning up my little 3 year old...LOL
SUPER DUPER EASY and tastes SPECTACULAR!

Bon Appetit Mon Cheri!!

*All photos and recipe from the superstar Ree Drummond...The Pioneer Woman. =)

"Je suis reconnaissant pour mes bénédictions."
"I am thankful for my blessings."