This Happened

Tuesdays Top Three Events:

1. Matt just turned to me serious as ever as we are watching Sex in the City....it's one where Carrie is dating Aidan. He says, "do you think I look like him?" I said, "not really." Then I thought to myself "why is he asking that"...so I ask, "why do you think you look like him?" Naturally his answer was yes. So modest.

2. Today a baby chick hatched at school. So creepy yet so cute. I can't wait to see his fluffy self tomorrow at school. I might steal it for my country home...then return it when it's an ugly, squawky chicken.

3. So picture this: I'm teaching first graders today. They are sitting on the carpet and I'm imparting the wisdom of The Rainbow fish on them. Mid story a kid leaves the carpet and walks over to his desk. I decide to keep reading and keep him in the corner of my eye. He pulls a book out of his desk and I'm about to be like get your little self back here and listen to my story when he bolts to the bathroom with his book. I was at this point in hysterics by myself and completely distracted. He remained in the bathroom forEVER!

Recipe of the Week!

This celebrity recipe is from the facilitator of the Wedding Cookbook herself, Sarah Stere. I have only had these once at a work function when we use to work together and they were amazing. I've never made them for fear I would eat the entire pan. Seriously. I do remember them melting easily so keep them in the fridge if you do make them. I can't find an accurate picture, or picture using the same recipe online so you will have to use your imagination or just take the plunge and make them yourself.

Peanut Butter Bars:

Ingredients:

2 packages white chocolate chips

3 cups rice crispies

2 cups peanut butter

3 cups mini marshmallows

Directions:

Melt chips over low heat in a large pan. Add peanut butter until combined. Remove from heat and add the marshmallows and rice crispies, stir until combined. Put in a greased 9x13 pan. Chill. 

Saying Goodbye

Now friends don't get me wrong, I am excited that Matt and I became real grown ups with a mortgage last month, but I've been feeling a little sentimental these past few weeks. I have come to love my weird neighborhood and my teeny tiny condo these past three years. I'm a little sad to go. After all, this is mine and Matt's first home together, and I'm sure the walls could tell some stories about my crazy antics. I was thinking that I should create a list of all the things I will miss and all the things I am excited to be leaving so that I can hopefully look back at this blog in a million years and remember 709 fondly. Ugh, I love the name 709!

Things I will miss:
Urban eateries...I can hardly bear the thought of this, really. Chain restaurants or long drives are in my future. I know it.

Wegmans, Fairfax. 

Metro Access.

Proximity to DC.

Up-and-comingness: For the past three years I have really had to work had to explain where the Dunn Loring/Merrifield area is to people. No one really knows about it. It's becoming a hot spot, seriously. We suffered through the ridiculous amount of construction for 3 years (and still going) and now we leave when its getting cool. Typical.

Tyson's Corner: (sort of).


Things I am so happy to be done with:
My commute: and when I say my commute I mean not only the mass amount of miles I drive a week, I mean the waiting for the elevator, my journey through the parking garage, waiting for the gate to open, trying to make a left out of the front of the building every morning at rush hour...rant over.

Constant Construction.

Living up the street from INOVA Fairfax: I mean I am glad my life could be saved next door, but the constant ambulance and life flight sounds will not be missed

The little parklet thing they built next to me...the dogs seriously have taken over and they bark all the time.

Carrying groceries up 10 flights: When I say carrying, I mean carrying from the trunk to the elevator and again waiting for the elevator for what sometimes feels like an eternity.

NO SPACE: OMG...I can't even describe to you how creative I have been with storage and organization, especially post wedding gifts. Maybe I'll even get to use some of my wedding gifts.

Paying rent.

Recipe of the Week!

I mentioned in my last post I needed celebrity chefs for my Recipes of the Week. Well no one volunteered. Thank you. I did get a suggestion from my Uncle Tim-Tom that I use my fabulous Wedding Recipe Cookbook and select from recipes so that's what is happening here. This post features Tim-Tom and Cornish Game Hens. I look forward to make these in our new house. T-minus 9 days people. It can't come soon enough. I'm over this. On to the hens.

Stuffed Cornish Game Hens
This is a fake picture :)

Ingredients:
2 - 1 pound cornish game hens
2 tbs. slivered almonds
2 tbs. chopped onions
1/3 cup long grain rice, uncooked
3 tbs. butter
salt and pepper
1 cup water
1 chicken bullion cube
1 tsp lemon juice
1/2 cup chopped mushrooms

Directions:
Season hens inside and out with salt and pepper. In a small saucepan cook almonds, onion, rice, and butter for 5-10 minutes, stirring frequently. Add water, bullion, lemon juice, and salt. Bring mixture to boil to dissolve bullion. Reduce heat, cover, and cook slowly until liquid is absorbed and rice is fluffy. Stir in mushrooms.

Stuff hens with rice mixture. Place breast up in shallow baking pan. brush with melted butter. Roast covered at 400 degrees for 30 minutes. Uncover and roast 1 more hour .

According to Tim-Tom this was in Better Homes and Gardens "Cooking for Two" in 1968. It was to be used by lonely bachelors inviting young ladies over for dinner. You are also supposed to serve it with 2 bottles of wine.

2000

I was reading some of my favorite blogs this morning and followed this link to "What does 2,000 Calories Look Like?" I found the amount of bacon you can eat shocking. Also...what are they putting in those Cosi cobb salads? Geez. And the fact glazed donuts and bagels seem equivalent?

On another note.... I am slacking in recipe posts. I've mostly just had it with this move and can't think of doing anything but loading and unloading my car. I'm considering a couple of "throwback" posts to some of my favorite recipes for the next few weeks until I have only one home to live in and one set of bills to keep track of. Or maybe some celebrity posts!!! Does anyone have a recipe they want to share...you can post it on here...that would be fun!!! Especially you bowling friends...

Recipe of the Week!

Sausage and Rice Timbale

This was a challenge to cook. I've never made anything like it and wanted to try it. I was so excited about how well it turned out. It also tasted better than expected. It does take awhile so it's a weekend meal and it makes leftovers which is the best!

Ingredients:
2 1/2 cups arborio rice
3 tablespoons unsalted butter
1 medium onion, chopped
3/4 pound Italian pork sausage, casings removed
1/2 cup fresh basil leaves
2 cloves garlic, minced
1/4 cup tomato paste
3 cups low-sodium chicken broth
3 to 4 tablespoons breadcrumbs
4 large eggs
1 1/4 cups grated pecorino romano cheese
2 ounces deli-sliced provolone cheese

Directions:
Bring a large pot of salted water to a boil. Add the rice, reduce the heat and simmer, stirring once or twice, until the rice is tender, 12 to 15 minutes. Drain. Spread the rice on a rimmed baking sheet and let cool.

Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Tear the basil and add to the skillet along with the garlic and tomato paste. Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes.

Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork. Put the cooled rice in a bowl; add the egg mixture and stir to combine.

Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese. Put the pan on the hot baking sheet and bake until golden, about 20 minutes. Transfer to a rack and let cool, 5 minutes.

Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale.

Mrs. Flahertyyyyyyyy

You know those AT&T commercials? The ones with the kids that are so totally random you can't possibly believe things like that happen. Well they do. Those are real. Here's just a taste of my day.

Situation 1:
4th grader (imagine the most ADHD child you know ever since kindergarten): Hey, Mrs. Flaherty?
Me: Yes?
4th grader: Did you know I have ADHD?
Me: Yes, yes sir, I did.
What I really wanted to say: Are you just now realizing this? I've known since 2008.

Situation 2:
4th grader (different one, not doing any work in my class)...
Me: Hey buddy, what's going on, why aren't you doing anything?
4th grader: Well I just know you don't have the career I want, and you aren't going to let me choose it, so there's no point in me doing anything.
Me: What's the career?
4th grader: I want to be in the Air Force.
Me: Well that's part of the military. I would definitely say that's a valid career. You can choose that, now let's get to work.
Assistant Principal appears on the scene: Hey _______, why aren't you working?
Me: Well he's just distracted because he doesn't think I'm going to let him choose the career he wants.
4th grader to assistant principal: Well I just really didn't think she would write shooting people up on a battlefield as an option.
Me: Well, I was thinking I would write something more like military....
Meanwhile the former ADHD 4th grader is crab walking around us in circles....

Situation 3:
Kindergartener: Mrs. Flaherty do you want to grow up and become a doctor so you can get married.
Me: You know I think I'll stick with this.
10 minutes later....
Kindergartener: Mrs. Flaherty I'm going to grow up and become a doctor. Then I will get to be a bride. I hope someone falls in love with me when I like them.

Situation 4:
5th grader (clearly having zero idea what she's talking about that): Mrs. Flaherty have you ever done crystal meth?
Me: WHAT?!? I mean no, no don't ever talk about that again. Not appropriate.