Sunday Stealing: the 40 Meme

Ahh, for a little break from my studying, I found this Sunday Stealing meme via The Night Life from a Nurse's Point of View blog.

1. My uncle once : took me to the airport...and brought me back when I returned several months later. Granny was superstitious about that stuff.

2. Never in my life : have I been to Idaho.

3. When I was seventeen : I was plotting and planning what I would do in college.

4. High School was : fun, especially when I was goofing off outside of classes. It was even fun goofing off in class.

5. I will never forget : high school graduation. It was hot and steamy, with no AC. Thankfully, I was tall enough to sit in the back row by the fans.

6. I once met : Chuck Berry in Reagan National Airport.

7. There’s this girl I know who : meets celebrities all the time. She works at several local concert venues.

8. Once, at a bar : I saw a flaming drink (I forget what it was, though).

9. By noon, I’m usually : working somewhere.

10. Last night : I watched a movie.

11. If only I had : an iPhone. I could send e-mail from anywhere.

12. Next time I go to gym/church : I'll bring my husband. (He was out doing stuff today, so he went at a different time.)

13. Susan Boyle : sounds pretty good. Just watched the YouTube video today. Loved Simon's face while she sang.

14. What worries me most : being unprepared for anything.

15. When I turn my head left, I see : a lamp.

16. When I turn my head right, I see : a lamp.

17. You know I’m lying when : I say, "Okay." and look incredulously at you.

18. What I miss most about the eighties : my giraffe print Chuck Taylors. I'd be so in right about now!

19. If I was a character in Shakespeare, I’d be : Ophelia...or Juliet.

20. By this time next year : I hope to get my family out somewhere on vacation (and not to anywhere in IL).

21. A better name for me would be : I like my name just fine, thanks.

22. I have a hard time understanding : calculus and Wittgensteinian logic. I forced myself in college and very little ever stuck.

23. If I ever go back to school, I’ll :get a master's degree this time.

24. You know I like you if : we go out for coffee.

25. If I ever won an award, the first person I’d thank would be : My parents, without whom, said award would be impossible.

26. When I compare 80’s rock to 90’s rock : I don't usually. I have my favorites among both decades.

27. Take my advice, never : go to the hospital alone, and get out as fast as you possibly can.

28. My ideal breakfast is : slow and unhurried with lots of coffee.

29. A song I love, but do not own is : Vacation by the Go-Gos (80s and reflecting what I'm thinking about right now!)

30. If you visit my hometown, I suggest :seeing the sites and letting me take you to a few obscure ones, based on your interests.

31. My favorite Beatle is : Paul.

32. Why won’t people : use turn signals.

33. If you spend the night at my house : it will be quiet until 6AM when the dog gets up.

34. I’d stop my wedding for : my in-laws. (Actually did that--they got lost on the way. The bride CAN be late, remember?)

35. The world could do without : global warming.

36. I’d rather lick the belly of a cockroach than : ugh! I hate roaches! The only good roach is a dead one.

37. My favorite blonde is : my son.

38: Paper clips are more useful than : binder clips in many instances.

39. If I do anything well, it’s : manage my life under the varying circumstances. I've had some doozies!

40. And by the way : I make a mean pound cake. Just ask this guy about Mrs. Nelson's Imperial Pound Cake from St. Louis.

Lots going on

Work is always keeping me busy. When I'm not running the floors at work, I'm busy baking and playing with the computer.

No new recipes yet, although, there are some on the burner. Check out a few of the old standbys like Imperial Pound Cake and Zucchini Bread, since I've been making those lately to take to IC on Fridays with the St. Boniface crew.

More reviews and recipes are on the way...stay tuned.

4-tuitous!

Yesterday was Bubba's fourth birthday. It was the first time we've been able to celebrate it on the actual day. He had lots of fun. We went shopping on the Hill and got our bread at Vitale's to go with our meat and cheese tray from Kenrick's. This was the second year I did this because I'd gotten burned out on making a hundred mini-sandwiches myself on the other birthdays. (So much simpler!)

I did my usual cleaning and cooking, with loads and loads of food. The flu bug has hit some of our friends really hard, so we had a lot of leftovers that we weren't expecting. The kids who did show up had a good time with their parents and enjoyed watching Ice Age II on the big screen in the basement.

As usual, we had the gamut of desserts. Bubba always gets a carrot cake with cream cheese icing that I make from scratch and I make devil's food cupcakes for the other kids (also from scratch). We had a number of other desserts, too, including pound cake, pineapple upside down cake, and this year, tiramisu.

The carrot cake is always a big hit, so here's the recipe, including icing. You can vary it as you wish, and the basics are below. Enjoy!

Carrot cake (from Better Homes and Gardens New Cookbook, Limited Edition, 2000)

2 cups all purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
3 cups finely shredded carrots
1 cup cooking oil (I use canola)
4 eggs
1 recipe Cream Cheese frosting (see below)

NOTE: Additional items
These can also be added to the batter when mixing. I use all of the following:

1-8oz can of crushed pineapple drained
1/2 cup coconut
1/2 cup chopped walnuts
1/2 cup raisins

Grease and lightly flour two 9x1.5 inch round pans or one 13x9x2 and set aside.

In large mixing bowl, combine flour, sugar, baking powder, baking soda, and cinnamon. Add carrots, oil, eggs. Beat with an electric mixer till combined.

Note: I normally mix this cake by hand and it does fine--be certain to MIX very thoroughly.

Pour batter into prepared pan(s). NOTE: I also use a Bundt pan for this cake.

Bake in a 350 degree oven for 30-35 minutes for round pans or 35-40 minutes for 13x9 or 45+ minutes for a Bundt pan. Bake until a wooden toothpick comes out clean.

Cool cakes on wire racks for 10 minutes. Remove from pans. Cool thoroughly before icing with Cream Cheese frosting.

Cover and store in refrigerator. Makes 12-16 servings

Cream cheese frosting

Beat together 2-3 oz pkgs of cream cheese softened, 1/2 cup butter or margarine, and 2 tsp vanilla until light and fluffy.

Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in another 2.5 to 2.75 cups of additional sifted powdered sugar to reach spreading consistency.

This frosts tops and sides of two 8 or 9 inch layers. Cover and store cake in refrigerator.

Meanderings...and birthdays!

Well, it's been busy around my house trying to stuff all the Christmas decorations back into new and exciting places. We've been rearranging our storage area (or at least my hubby has...) so the configurations keep changing.

Since hubby will not be available for this year's SuperDuper party (he's working), we're doing it early with Bubba's birthday. What does this mean for me? Lots of work, but it's pretty easy. Thankfully, I only have a half day of school on Friday, so I can get a few things done before the shindig Saturday.

As usual, we're having the myriad of birthday cakes. We're starting the lineup with Mom's Imperial Pound Cake for my great-uncle and pineapple upside down (a favorite of Padre Giacomo). Bubba and hubby's friend Jeff get their carrot cakes with cream cheese icing. To finish it off, I make lots of chocolate cupcakes (for the kids who won't eat the other stuff). It should keep me busy!

I made a great tiramisu last weekend, so I'm tempted to try that again, since I know the big kids will like it. The recipe below, from Bel Gioioso mascarpone, was really simple.

Famous Tiramisu Dessert

3 large eggs, separating whites and yolks
1/2 cup sugar
1 cup espresso or strong coffee
2 Tbsp. Cognac or Brandy (NOTE: Frangelico also works nicely)
8 oz. BelGioioso Mascarpone
1/8 cup cocoa
20 ladyfingers (toasted)

Combine 3 egg yolks, 1 Tbsp. espresso, sugar and Cognac in large mixing bowl. Beat 2-3 minutes. Add BelGioioso Mascarpone and beat 3-5 minutes or until consistency is smooth.
In another bowl, combine 3 egg whites and a pinch of sugar. Beat until mixture forms stiff peaks. Gently fold into Mascarpone mixture.

Pour rest of espresso into flat dish, dip one side of each Ladyfinger, and layer on bottom of dish. Spread 1/2 Mascarpone mixture and sprinkle with cocoa. Layer ladyfingers and finish with a Mascarpone layer and cocoa. Sprinkle and refrigerate at least 1 hour before serving.

Serves 6.