Spork and Skewer

Miles started a garden with is students over the summer. It's a fairly large plot of land, and it has flowers and a variety of veggies. There were some some disappointments. For example, rabbits ate the lettuce and the beans never grew. But there were also many successes. We have tomatoes and cucumbers coming out of our ears, the flowers are beautiful, and the kids worked hard and had a lot of fun. The other week Miles brought home two medium eggplants and told me I needed to figure out how we could use them. I thought about it (for quite a while), and I came-up with eggplant parmesan. I first planned to make a layered casserole style, but then I decided I was more in the mood for a sandwich, so here is what I came up with. I hope you enjoy them!

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It seems that summer is over. The days are getting noticeably shorter, back to school ads have been showing up in the paper for a while now, my summer job has ended, and I have been preparing my classroom for the upcoming school year. No more lazy afternoons for me. Although this is a little difficult to admit, I think I am honestly okay with the transition. It feels good to be out in the world accomplishing something worthwhile once again. Sure, I don't get that afternoon nap, but I think I sleep better at night because of it. And...I really do like fall. The days get a little cooler (which will feel good after this years HOT summer). The leaves are pretty, and of course, I love fall flavors. That's what I was thinking when I found a similar recipe in a past issue of Cooking Light. Roasted chicken is always comforting and delicious, but when you add the sweetness from the pears and shallots with the nutty walnuts, well, you have yourself a delectable seasonal meal.

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Do not fear; I have not set down my spork and skewer. Admittedly, I have been a bit sidetracked this summer. We have a lot going on in my family at the moment. Allow me to explain. First, Miles and I are expecting our first baby. Baby Cady should be arriving right around Christmas time. I was feeling tired and vaguely nauseous most of the time, but I am feeling better now. In fact, I feel almost normal. YEAH! Second, my sister's wedding (Amanda and Ted) is creeping up very quickly. The wedding is a mere eight days away! We have been busy planning and organizing details for the big day. And finally, the kink in our lives is that my dad was recently diagnosed with bladder cancer. As soon as the wedding is over, my dad will be beginning treatment. He seems to have a world class doctor and an aggressive treatment plan, so we are all confident that everything will turn-out okay. The endless appointments, tests, and scans have been stressful over the past few weeks, but we are all ready to support and help out any way we can.

Well, on to the recipe. This yeast free sticky roll is based on a Lunds and Byerly's recipe. And trust me, if you need to de-stress or cheer up a bit, these cinnamon rolls are guaranteed to point you in the right direction.

Whenever my husband and I go out for Thai, we always begin our meal with an order of spring rolls. Over the past eight years, I have learned to love this fresh little appetizer. If you haven't had them before, a spring roll is like an herbed salad encased in a rice noodle wrap. We usually dip them in a sweet and sour peanut sauce.

I needed a project on Friday after work, so I stopped at the store, bought up the best looking fresh veggies, and went to work as soon as I got home. Miles was doubtful that I could pull them off, but he changed his tune when he took his first bite. These rolls have it all. They are pretty on the plate, tasty in your mouth, and healthy for you. Not to mention versatile. Fill them with any veggie you have in fridge, in your garden, or just happen to love.           
                                                                                                                              
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As far as Miles and I are concerned, Mexican food always satisfies. Case in point. Last night, on his way home, Miles called me. I was on the phone with my friend Kim, and I didn't click over. She was in the middle of story, and I thought it would be rude to interrupt her. Then Miles called again, and I still didn't click over. It just wasn't the right time in the conversation. Needless to say, when I finally called him back, Miles was a little short with me. However, when he got home and saw all my Mexican fixings sprawled out on the counter, his mood immediately changed.

Miles: "Ohhh...(rubs palms together in anticipation) ...tacos?!!"
Me: "Close. Are you hungry?"
Miles: "Um...yeah!"

Our night turned happy, and all because of this quick, easy, and downright delicious little recipe. Turn your evening around, and make my quesadilla pie tonight!

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It's wedding season, and my little sister Amanda is getting married. Several of us are having a bridal shower for her this Sunday afternoon. My aunt and I came up with the a Southern Tea theme. Hats are required; gloves are optional. It should be fun. We are serving fruited iced teas, a couple salads, croissants, and a variety of mini treats for dessert. I decided to take on the pecan tassies. Many years these show up as Christmas cookies, but I knew they would be perfect for this occasion since they are basically cute, little pecan pies. These are not as fussy to make as one might think. The end result is delicious and impressive. I know these dainty little treats will be a hit on Sunday!

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My mom gave me this recipe a couple years ago. I am pretty sure she got it from my aunt Linda. I remember Linda making it for us when we were younger. My cousins and I always loved the cheese filled tortellinies. I loved them so much, that I would save them for last when I was young. I have always been that way; save the best for last. I still assess my plate each evening, and then eat my meal from least favorite to favorite. Now that I think of it, this sounds slightly obsessive. Oh well. Fortunately, I have gotten over my habit when it comes to a composed dish (like soup). Trust me, this is one is all good.

I love this soup recipe because in the winter it warms me up, and in the summer it is delicious with fresh green beans and squash. Hope this one makes many repeat performances on your table, all year round.

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