Tuesday, April 21, 2009

nEw BlOg!

A couple months ago I started a new blog...http://bringingupbarber.blogspot.com/. It is dedicated to my children. I welcome all of my faithful readers to visit! Let me know what you think!


Sunday, April 19, 2009

I love me some Tony's


Tony Sha-share's? Tony Chackery's? It's Tony Chachere's (Sash-ery's). It's a creole seasoning and as the can says, I use it on everything! Burgers, french fries, gumbo, chicken, potato chips, etc. Down here it is on the table with your ketchup and mustard. It's a New Orleans staple. If you like to add a kick to your food, look for this at your grocery store. I'm stocking up before I move in case they don't sell it in Virginia.

Sunday, April 12, 2009

Peep this



Facts about Marshmallow Peeps

(my favorite Easter candy)

From Real Simple April 2009

  • It takes six minutes to make one Peep chick.
  • Original Peeps have a shelf like of two years. (I know this because I still have some from last year. I like them stale.)
  • More than 5 million Peeps are produced each day.
  • Peeps have been the most popular non chocolate Easter candy in the United States for more than a decade.

Happy Easter!

It's official


Our house is for sale...sell baby sell!

Thursday, April 9, 2009

Download this:

Notion by The Kings of Leon. Nuff said.

Mmmmm cupcakes...

I saw this on the Today show today and I am making them!


Mascarpone mini-cupcakes with strawberry glaze
Giada De Laurentiis
Makes 48 mini muffins


INGREDIENTS
• 8 ounces mascarpone cheese, softened
• 2 egg whites
• 1/4 cup vegetable oil
• 1 box white cake mix
• 1/3 cup frozen strawberries, thawed and drained
• 2 1/2 cups confectioners sugar


DIRECTIONS
Preheat the oven to 350 F. Line 4 mini muffin tins (a total of 48 mini muffin molds) with paper liners.
In a large bowl combine the mascarpone cheese, egg whites and vegetable oil.
Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and 1 cup of water and mix until smooth, about 3 minutes. Fill the muffin liners to just below the rim and bake until puffed and golden, about
18 to 20 minutes. Remove from the oven, let cool slightly in the tins then transfer the cupcakes to a wire rack to cool completely.
Meanwhile, puree the strawberries in a blender or small food processor. Sift the confectioners sugar and place in a medium bowl. Pour in the strawberry puree and whisk until smooth. Dip the tops of the cooled cupcakes into the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.


ENJOY!

The Big ONE

Disorganized Thoughts For The Day turns ONE today. Happy Birthday blog!