frenchy's dream day and 24 weeks

This was my belly when I was 24 weeks along with P. This time I'm quite a bit rounder, and I'm taking far fewer pictures. Son #2 was extremely active today, and is kicking heartily as I type. I love it.

Since Adam looks after P most days, he's often on the computer in the evenings, working away at his photography. Leaving me with less posting time - but tonight I have time to babble.

I had some major Frenchy's success last weekend, that I am still grinning about. Minor things, but they just made me feel so satisfied that I wanted to share.

1. Microwave plate: not long after we bought our current microwave (more than a year ago), P managed to open the door and tip out the glass plate. It fell on the floor and broke cleanly into two pieces, thankfully not injuring him. But leaving us without a plate in the microwave, and resorting to balancing items on the little knob in the middle. I found a couple of microwave plates at thrift stores over the course of the year, but none of them fit perfectly, so we were in the same silly (and sometimes messy) predicament. Until I found one that fits - it is so nice to be able to put something in there and not worry that it's going to tip over. It's the small things.

2. Winter boots: last year for Christmas, one of the things my parents bought for P was a pair of lovely Kamik winter boots. They were so fantastic for keeping P's feet dry and warm in our wet winter weather that I requested another pair for this winter. There was a sale at the store in Saulnierville that sells them, and since I was going to be driving by, my mother asked me to pick them up. They didn't have the navy I was looking for, only red, but I bought them anyway. Then I decided to quickly pop into Smitty's (not a restaurant - another thrift store) literally across the street. I found a pair of almost-new, identical-but-navy Kamik toddler boots in the same size size. $5. Score! So I returned the new ones and went merrily on my way. Technically, I guess it was a deal for someone else, but it still counts. Oh, I also found a new Land's End winter coat for P, which is fantastic.

There were a few other little things, like some great Pottery Barn vases (sorry, couldn't find a picture) and a copy of Animalia in perfect shape (it's wrapped and under the tree for P as I type). I really didn't pick much up, but the things I did get were things I really loved or needed. We've been purging some more lately, in preparation for Son #2. It is so satisfying, and such a good deterrent for getting more stuff.

recipe-a-week #37: cranberry shortbreads (yes, more cookies!) and free Sirius 30-day trial!

Thanks to Adam for taking those first two pictures - by the time I get home from work, it's getting dark. I've done my own take on Martha's Rum-Raisin Shortbread cookie recipe and modified it so I could use up some dried cranberries I had on hand, and avoid killing a friend with a citrus allergy (the original calls for orange zest). Firstly, (and of course, most importantly) they're extremely pretty - the cranberries make these look like the holidays. They also have a perfect crumbly texture, they're super easy, they're delicious, and best of all, you can make the dough ahead of time! I think I'm going to try modifying them a bit more, so I can leave out the coconut. But since I participated in a lovely cookie exchange last night and came home with 5 dozen cookies, I really don't need to make any more cookies in the near future.

Cranberry Shortbreads

Makes about 4 1/2 dozen

Ingredients:

• 1 cup dried cranberries
• 1 cup unsalted butter, room temperature (I had and used salted and omitted the extra salt)
  
• 3/4 cup confectioners' sugar
• 1 teaspoon + 2 tbsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 3/4 cup finely shredded unsweetened coconut
• 1 teaspoon coarse salt

1. Beat butter and sugar with a mixer on medium speed until creamy and smooth, about 2 minutes. Add vanilla and beat until combined. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in cranberries by hand.
2. Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).
3. Preheat oven to 325. Remove parchment. Slice logs into 1/4-inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 20 minutes. Let cool. Cookies can be stored in an airtight container for up to 1 week.

Enjoy!

Speaking of Martha, I keep forgetting to tell you that before December 15, you can sign up for a free 30-day trial of online Sirius radio listening! I have a Sirius radio in the car, and since I drive so much for work, I really appreciate it. I almost always have the Martha channel (112) on, and now is a perfect time for a free trial - you can get good holiday recipe and decorating ideas, and when you're not listening to one of the shows on Martha, you can listen to one of the many holiday music channels - my favourite is channel 4 - it makes nice background music for holiday puttering or entertaining. And if you like news, sports, international stuff, or just about anything else you can think of, you have 120 channels to choose from. Okay, have I talked it up enough? Go here to take advantage, and enjoy!

recipe-a-week #36: pecan logs and christmas cookies

It's 5:30 am, and I'm wide awake. I have been for over an hour, so I've given up and started the day. For the past few nights when I've woken up around that time (to pee, of course - thanks, Baby#2) there's been a strange, low kind of humming or rumbling sound outside that's kept me awake. Kind of like a transport truck idling on the street, or an alien spaceship waiting outside on the roof to come and whisk us away. So when I got up this morning, I went downstairs and opened a window to see if I could figure out what it is. Lobster fishing season started on Monday, and since it sounds a lot like a helicopter, I'm wondering if it might be the Coast Guard or something. That's my best guess. Or it could be a truck idling on the street, but it goes on for a few hours, so I can't see that making any sense. Either way, here I am.

Above is the recipe from Martha's Cookies book for Pecan Logs. I made a batch a few weeks ago, and froze half of the log-shaped dough to use over the holidays when cookies are called for. (I did the same with the dough for the delicious molasses cookies I made last weekend. Thanks to Ingrid for directing me to the recipe - they're yummy!) My mother-in-law makes a similar pecan cookie at Christmas most years, and it was at her house that I first tried them. They promptly made it to the top of my list of favourites. Martha's recipe has more pecans per cookie (I think they're fine with fewer, too), and sooo much butter that I can sense my arteries clogging just looking at them - so they're melt-in-your-mouth amazing. The original recipe is here, which I followed almost exactly, and it follows below. I think that toasting the pecans really does make the cookie 88% better, so don't be tempted to skip that step.

Pecan Logs

Makes about 4 dozen.

• 2 cups pecans (about 5 1/4 ounces), toasted (I think you could easily use 1 1/2 cups and they would still be delicious)
  
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons coarse salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 1/4 cups confectioners' sugar, sifted, plus more for dusting
• 1 large egg
• 2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Process pecans in a food processor until finely ground; set aside.
2. Whisk flour, baking powder, and salt in a medium bowl; set aside. Put butter and confectioners sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 2 minutes. Add egg and vanilla; mix until well combined. Reduce speed to low. Add flour mixture and half of the ground pecans; mix until just combined. Wrap dough in plastic; refrigerate until cold, about 30 minutes.
3. Roll tablespoons of dough into 2-inch-long logs. Roll logs in remaining pecans. Place on baking sheets lined with parchment paper, spacing about 1 inch apart.
4. Bake cookies, rotating sheets halfway through, until pale golden and slightly cracked, 14 to 15 minutes. Transfer logs to wire racks to cool, about 5 minutes. Sift confectioners' sugar over cookies before serving, if desired. Cookies can be stored in airtight containers at room temperature up to 3 days.

I've only ever participated in one cookie exchange before, and I'm excited to be invited to another one this week. I don't know what kind of cookies to make, though! There are so very many options. I want ones that are Christmas-y, that other participants aren't likely to have made, and ones which freeze well once baked. I think some serious perusing of Cookies is in order. Since the guys won't be up for another hour or so, I think I'll make myself a cup of tea and do just that. Have a great weekend!

friday fun

I usually try to pick up something new when we're at the grocery store. A few weeks ago, it was this pomelo, which P and I enjoyed. It's very similar to a grapefruit, as you might imagine, but the size and outer green colour made it kind of fun. It was delicious, too - a bit sweeter than a grapefruit and a slightly different flavour. Yum. Come to think of it, I picked up a persimmon last week, too, and didn't even take a picture. It tastes like jam, already jammed. A very neat texture.

This place looks amazing.

This made my morning 78% more pleasant.

And a quick story about why I love living in a small town. After I got home from work the other day, we all needed some fresh air, as well as to take some things to the post office. So out we went for a walk. We were on out way home and had just turned on to our street, and saw a Purolator delicery truck coming our way. I joked that maybe it was going to stop and deliver a package. Much to my surprise, the driver did! "Hey, you guys live at the end of the street, right?" (You can tell that we order lots of parcels; also, she and Adam both worked in close proximity for awhile.) So we signed and she gave us our parcel, saving us a trip to pick it up. How's that for service?

I hope that you have a lovely Friday and a great weekend!