A table setting for our "Day after Thanksgiving" Japanese meal. Adam made the centerpiece at his preschool.
This week we enjoyed preparing for Thanksgiving along with the visits with friends and family. It is such a special time of year to reflect on what we are grateful for and what we are fortunate enough to have.
I feel so thankful for family and friends and to have plenty of food to eat and cook. Cooking gives me such joy because I am able to share that joy with others. One of my favorite days is the day before thanksgiving because I love to have a day to cook many dishes that I don't normally cook. This year I made the stuffing, pumpkin pie and a cranberry cocktail to contribute to our Thanksgiving dinner with friends.
We were also fortunate to have a lovely visit with my sister in law Abby. She flew in on Thanksgiving morning and we enjoyed Thanksgiving weekend with her. We had a very special Japanese dinner on Friday with my side of the family at our house and Abby shared her gyoza (Japanese dumpling) recipe with us as well as teaching us how to fold them. It was a fun team effort as Abby, Paul myself, my dad, mom and Kim all worked together to make the gyoza. Such fun!
As I give thanks for this year I think about all of the things I have accomplished and what lies ahead for me. I am amazed at what I have done and all of the progress that I have made. Especially with keeping up with this blog. I think that writing, taking photos & sharing recipes and gardening news every week has been such a great learning experience and has taught me a lot about myself and brought me more in focus with what I love to do. Thank you all for reading this blog and being a part of my life. I could not be here today or have dreams for the future without you!
Cooking & Celebrations:
We had such a wonderful week sharing our home with family and spending time with friends! All of this celebrating involved a lot of fun cooking and new experiences. I feel so fortunate to have learned how to make gyoza from my sister in law Abby. It was such a gift and treasure! Below I will share with you this week's recipes and adventures!
Pushing your Limits:
Every day I love seeing how Adam tries everything and seldom gives up. He also doesn't seem to have many fears. He loves heights, he loves to climb, jump and run! All that I really want for him is to never give up and really follow his passions and dreams. I think this is so important! I love to see his enthusiasm for life and this helps me try to reach higher every day and push my own limits. I want to keep working on my business ideas and keep improving my cooking and baking skills. This will lead to fulfilling my dreams and allowing me to follow my passion! I think Adam is my daily teacher and I am enjoying the lessons!
This is a recipe I found online and have made several times. It is simple but very delicious and feels very fancy to make on a weeknight! Enjoy!
Shrimp Scampi Anne:
A yummy plate of Shrimp Scampi Anne with pasta.
A peach and hazelnut cinnamon rugelach cookie.
A round of dough ready to make rugelach with. I found a pizza cutter to help with cutting the long triangles for the cookies.
The formed rugelach with a egg wash ready to put into the oven.
2. Heat syrup in pan almost to a boil; reduce heat to medium. Add cranberries and simmer until they just begin to burst, 2-3 minutes. Let cool in syrup.
3. Place 2 tablespoons drained cranberries and 6 tablespoons cranberry syrup in a large pitcher. Add lemon wedges and orange slices. Using a muddler or a wooden spoon, vigorously mash fruit. Stir in gin and Sherry. Let steep for 5 minutes.
4. Strain into a medium pitcher. Fill 3 glasses with crushed ice. Pour half of the mixture into a cocktail shaker. Fill with ice; shake vigorously for 10 seconds. Strain into prepared glasses, then mound with more crushed ice. Garnish each with a mint sprig and 3 cranberries. Repeat to make 3 more cocktails.
Note: This drink was fairly strong although delicious. When I made another round of them I halved the liquor and added a bit more fruit. It was still delicious. Also, I cut the second batch with some strong ginger ale. Delicious!!
A yummy plate of Shrimp Scampi Anne with pasta.Ingredients:
30 jumbo bay shrimp (I usually buy a bag of frozen shrimp that are deveined)
1/4 cup olive oil
salt, black and red pepper to taste
3 large garlic cloves, minced
1/3 cup bread crumbs (I usually just tear up some leftover bread slices)
8 tablespoons melted butter
1/3 cup white wine
dash Tabasco sauce
-Linguini or spaghetti noodles, cooked
1/4 cup Parmesan or Romano cheese, freshly grated
Preheat oven to 300F.
1. Slit shrimp down the back leaving tail tip section of shell on the shrimp. Devein (if they are not already deveined), wash and dry shrimp.
2. Arrange shrimp, single layer, in a 10 inch square baking dish. Pour olive oil evenly over shrimp. Sprinkle to coat with salt, black and red pepper, garlic, and bread crumbs.
3. Cover dish with foil and bake in a preheated 300F oven for 20 minutes.
4. Pour butter, Tabasco, and wine evenly over shrimp.
5. Bake uncovered 5 minutes longer or until done. Do not overcook; the shrimp will toughen.
6. Serve over cooked linguini or spaghetti noodles and top with grated cheese. Enjoy!!
Peach Hazelnut Cinnamon Rugelach:
30 jumbo bay shrimp (I usually buy a bag of frozen shrimp that are deveined)
1/4 cup olive oil
salt, black and red pepper to taste
3 large garlic cloves, minced
1/3 cup bread crumbs (I usually just tear up some leftover bread slices)
8 tablespoons melted butter
1/3 cup white wine
dash Tabasco sauce
-Linguini or spaghetti noodles, cooked
1/4 cup Parmesan or Romano cheese, freshly grated
Preheat oven to 300F.
1. Slit shrimp down the back leaving tail tip section of shell on the shrimp. Devein (if they are not already deveined), wash and dry shrimp.
2. Arrange shrimp, single layer, in a 10 inch square baking dish. Pour olive oil evenly over shrimp. Sprinkle to coat with salt, black and red pepper, garlic, and bread crumbs.
3. Cover dish with foil and bake in a preheated 300F oven for 20 minutes.
4. Pour butter, Tabasco, and wine evenly over shrimp.
5. Bake uncovered 5 minutes longer or until done. Do not overcook; the shrimp will toughen.
6. Serve over cooked linguini or spaghetti noodles and top with grated cheese. Enjoy!!
Peach Hazelnut Cinnamon Rugelach:
This was my fancy pastry project of the week! I really enjoyed making these. I am finding that I have a lot of fun weighing the ingredients for the pastry. I especially like weighing them using "grams" as a unit of measure. It is new for me but a lot of fun! These were so delicious! I made them with my homemade peach jam and some local hazelnuts. This again, was a bit of a long process for a recipe- involving a long chilling time for the dough, but it was well worth it. If anyone wants the recipe I will be happy to e-mail it to you or post it here later by request.
A peach and hazelnut cinnamon rugelach cookie.
A round of dough ready to make rugelach with. I found a pizza cutter to help with cutting the long triangles for the cookies. 
The formed rugelach with a egg wash ready to put into the oven. Buttermilk Whole Wheat & Oat Bread:
This is going to become one of my favorite bread recipes. The bread is so soft and moist! Even my husband who usually prefers rice to bread had many slices of this amazing bread! I found this recipe online but changed it slightly. I added more yeast and honey instead of the agave nectar.
This is going to become one of my favorite bread recipes. The bread is so soft and moist! Even my husband who usually prefers rice to bread had many slices of this amazing bread! I found this recipe online but changed it slightly. I added more yeast and honey instead of the agave nectar.
Ingredients:
1 1/2 cups rolled oats (I used Bob's Red Mill brand)
1 cup boiling water
1/4 cup water
2 Tbsp honey
2 tablespoons yeast
1 1/2 cups buttermilk
1/2 cup extra virgin olive oil (extra light)
2 1/2 cups whole wheat flour
2 1/2 cups all-purpose flour
2 tsp salt
Egg wash for top of bread: 1 egg, beaten + 1/4 teaspoon salt
Instructions:
1. Set aside 1/4 cup rolled oats. Place the remaining oats into a medium bowl. Cover with boiling water. Mix with spoon and let sit uncovered for 10 minutes, stirring frequently.
2. Whisk 2 tablespoons honey with 1/4 cup of warm water in the bowl of your stand mixer and sprinkle yeast on top. Let rest for 5 minutes. Add soaked oats, buttermilk, oil, 2 Tbsp agave, both flours, and salt. With hook attachment, mix on low speed to combine, then increase speed to medium and mix for about 10 minutes. Dough will be wet and cling to hook, but have a satiny finish.
3.Place dough in an oiled bowl and over with plastic wrap. Proof in a warm area for 1 hour, the dough will almost double in size.
4. Place dough onto a floured surface and flatten it with your hands, releasing excess air bubbles. Form dough into a 12 x 6-inch rectangle and position it so that a long side is facing you. Fold the 2 short ends onto the top so they meet in the middle. Starting with the closest end, roll dough away from you into a log. Let loaf rest on its seam for a few minutes.
5. Transfer loaf to an oiled 10-inch loaf pan (if your pan measures 8-9 inches, consider dividing it into two loaves - this is a big loaf of bread!), pressing dough into the corners. Mix beaten egg with 1/4 teaspoon salt to make egg wash. Brush over the top of the loaf and sprinkle with the remaining oats. Let sit for 35-45 minutes, until loaf rises just over the top of the pan.
6. While loaf is proofing, preheat oven to 385. Bake for 1 hour and allow to cool completely before cutting.
Yields: 1 large loaf, or 2 medium loaves
1 cup boiling water
1/4 cup water
2 Tbsp honey
2 tablespoons yeast
1 1/2 cups buttermilk
1/2 cup extra virgin olive oil (extra light)
2 1/2 cups whole wheat flour
2 1/2 cups all-purpose flour
2 tsp salt
Egg wash for top of bread: 1 egg, beaten + 1/4 teaspoon salt
Instructions:
1. Set aside 1/4 cup rolled oats. Place the remaining oats into a medium bowl. Cover with boiling water. Mix with spoon and let sit uncovered for 10 minutes, stirring frequently.
2. Whisk 2 tablespoons honey with 1/4 cup of warm water in the bowl of your stand mixer and sprinkle yeast on top. Let rest for 5 minutes. Add soaked oats, buttermilk, oil, 2 Tbsp agave, both flours, and salt. With hook attachment, mix on low speed to combine, then increase speed to medium and mix for about 10 minutes. Dough will be wet and cling to hook, but have a satiny finish.
3.Place dough in an oiled bowl and over with plastic wrap. Proof in a warm area for 1 hour, the dough will almost double in size.
4. Place dough onto a floured surface and flatten it with your hands, releasing excess air bubbles. Form dough into a 12 x 6-inch rectangle and position it so that a long side is facing you. Fold the 2 short ends onto the top so they meet in the middle. Starting with the closest end, roll dough away from you into a log. Let loaf rest on its seam for a few minutes.
5. Transfer loaf to an oiled 10-inch loaf pan (if your pan measures 8-9 inches, consider dividing it into two loaves - this is a big loaf of bread!), pressing dough into the corners. Mix beaten egg with 1/4 teaspoon salt to make egg wash. Brush over the top of the loaf and sprinkle with the remaining oats. Let sit for 35-45 minutes, until loaf rises just over the top of the pan.
6. While loaf is proofing, preheat oven to 385. Bake for 1 hour and allow to cool completely before cutting.
Yields: 1 large loaf, or 2 medium loaves
Cranberry Cobbler Cocktail:
This is the cocktail I made to go with the appetizer course before Thanksgiving dinner. It was a recipe I found in Bon Apetit magazine. It was very delicious!
This is the cocktail I made to go with the appetizer course before Thanksgiving dinner. It was a recipe I found in Bon Apetit magazine. It was very delicious!
Our friend Amy holding one of the cranberry cobbler cocktails I made.
This recipe makes 6 cocktails.
3/4 cup sugar
3/4 cup water
1 cup fresh or frozen cranberries
1 lemon cut into wedges
1/2 orange, sliced into thin rounds
1 1/2 cups dry gin such as Tanqueray
1/2 cup plus 1 tablespoon off dry Sherry
6 mint sprigs for garnish
1. Bring sugar and 3/4 cup water to a boil in a medium saucepan; stir until sugar is dissolved. Remove from heat. Pour off all but 1 cup simple syrup; refrigerate remaining syrup for another use.
3/4 cup sugar
3/4 cup water
1 cup fresh or frozen cranberries
1 lemon cut into wedges
1/2 orange, sliced into thin rounds
1 1/2 cups dry gin such as Tanqueray
1/2 cup plus 1 tablespoon off dry Sherry
6 mint sprigs for garnish
1. Bring sugar and 3/4 cup water to a boil in a medium saucepan; stir until sugar is dissolved. Remove from heat. Pour off all but 1 cup simple syrup; refrigerate remaining syrup for another use.
2. Heat syrup in pan almost to a boil; reduce heat to medium. Add cranberries and simmer until they just begin to burst, 2-3 minutes. Let cool in syrup.
3. Place 2 tablespoons drained cranberries and 6 tablespoons cranberry syrup in a large pitcher. Add lemon wedges and orange slices. Using a muddler or a wooden spoon, vigorously mash fruit. Stir in gin and Sherry. Let steep for 5 minutes.
4. Strain into a medium pitcher. Fill 3 glasses with crushed ice. Pour half of the mixture into a cocktail shaker. Fill with ice; shake vigorously for 10 seconds. Strain into prepared glasses, then mound with more crushed ice. Garnish each with a mint sprig and 3 cranberries. Repeat to make 3 more cocktails.
Note: This drink was fairly strong although delicious. When I made another round of them I halved the liquor and added a bit more fruit. It was still delicious. Also, I cut the second batch with some strong ginger ale. Delicious!!
Abby's Turkey and Vegetable Gyoza:
This is a special and very tasty recipe that my sister in law Abby created herself. It made such a fabulous healthy and delicious dinner for the day after Thanksgiving.
This is a special and very tasty recipe that my sister in law Abby created herself. It made such a fabulous healthy and delicious dinner for the day after Thanksgiving.
The formed gyoza ready to be cooked.
Abby and Paul folding gyoza together.
The delicious and beautiful salad rolls we made for appetizers.
Delicious yellowtail hamachi with soy sauce and green Tabasco sauce.
Adam with Auntie Kim at our Japanese dinner.
This year since we are local zoo members we got to attend the preview night for zoo lights. It was a fantastic event because it was not very crowded and we were able to hop right on to the zoo train and really fully enjoy all of the splendid and festive lights!
Adam & Imagination:
We had a fun week together. Adam has really continued to love making picnics for me! He is also very imaginative with his play and loves to put in different hats and direct your "lines" in a play. He says "you say this" and "I'll say that." It is a fun exercise in theater & film!
Ingredients:
Makes about 80 gyoza dumplings- this served about 8 people along with appetizers.
1 pound ground turkey
1/2 large carrot- shredded
4 small cloves garlic, minced or chopped fine
1-2 inches of fresh grated ginger root
1 top half of napa cabbage, chopped fine
2 tablespoons dry white wine or Japanese cooking wine
2+ cups chopped baby spinach
1 bunch green onion, chopped finely
1-2 tablespoons soy sauce
1-2 tablespoons sesame oil
-Gyoza or Wonton wrappers
-Sesame oil for skillet
-Bowl of water
1/4 cup water for skillet
1. Mix all of the ingredients together well in a large bowl. Make the mix 1-2 hours ahead and store it in the refrigerator.
2. When you are ready to make the gyoza, take the turkey mixture out of the refrigerator. Get out a small bowl and fill it with water.
3. Put a small dollop (about a teaspoon) of the meat mixture in the middle of a gyoza or won-ton wrapper. Dip your finger in the bowl of water and "paint" the outside edge of the wrapper- this will help it stick when you are pinching the wrapper over the filling.
4. If you are using the round wrappers- only pinch the wrapper on one side. This will create a half moon shape.
5. Once all of the gyoza are formed, heat an electric skillet to about 300-350F. Pour a bit of sesame oil into the skillet. Brown the bottoms of the gyoza. After they have browned add about 1/4 cup water to the skillet, put the lid on and let the gyoza steam for a few minutes. Then, serve the gyoza. Yum!!
Makes about 80 gyoza dumplings- this served about 8 people along with appetizers.
1 pound ground turkey
1/2 large carrot- shredded
4 small cloves garlic, minced or chopped fine
1-2 inches of fresh grated ginger root
1 top half of napa cabbage, chopped fine
2 tablespoons dry white wine or Japanese cooking wine
2+ cups chopped baby spinach
1 bunch green onion, chopped finely
1-2 tablespoons soy sauce
1-2 tablespoons sesame oil
-Gyoza or Wonton wrappers
-Sesame oil for skillet
-Bowl of water
1/4 cup water for skillet
1. Mix all of the ingredients together well in a large bowl. Make the mix 1-2 hours ahead and store it in the refrigerator.
2. When you are ready to make the gyoza, take the turkey mixture out of the refrigerator. Get out a small bowl and fill it with water.
3. Put a small dollop (about a teaspoon) of the meat mixture in the middle of a gyoza or won-ton wrapper. Dip your finger in the bowl of water and "paint" the outside edge of the wrapper- this will help it stick when you are pinching the wrapper over the filling.
4. If you are using the round wrappers- only pinch the wrapper on one side. This will create a half moon shape.
5. Once all of the gyoza are formed, heat an electric skillet to about 300-350F. Pour a bit of sesame oil into the skillet. Brown the bottoms of the gyoza. After they have browned add about 1/4 cup water to the skillet, put the lid on and let the gyoza steam for a few minutes. Then, serve the gyoza. Yum!!
Abby and Paul folding gyoza together.
The delicious and beautiful salad rolls we made for appetizers.
Delicious yellowtail hamachi with soy sauce and green Tabasco sauce.
Adam with Auntie Kim at our Japanese dinner.
Adam with Grandpa Dale, Grandma Serena, Uncle Stuart and Auntie Kim eating appetizers.
Abby, Mom and Kim enjoying the gyoza dinner.
Zoo Lights: 
Abby, Mom and Kim enjoying the gyoza dinner.This year since we are local zoo members we got to attend the preview night for zoo lights. It was a fantastic event because it was not very crowded and we were able to hop right on to the zoo train and really fully enjoy all of the splendid and festive lights!
Paul and Adam at zoo lights at the Washington Park Zoo.
Me with Adam at zoo lights with his holographic glasses.
Adam's favorite gingerbread house at zoo lights.
Adam contemplating the lights at the zoo lights event.
Adam contemplating the lights at the zoo lights event.Adam & Imagination:
We had a fun week together. Adam has really continued to love making picnics for me! He is also very imaginative with his play and loves to put in different hats and direct your "lines" in a play. He says "you say this" and "I'll say that." It is a fun exercise in theater & film!
A very serious Adam with his "picnic" that he made for me with bottles of snow-cone syrups for our drinks!
Adam coming down the stairs with his hat on!
Adam and Auntie Abby had a great time decorating the tree together.
Adam coming down the stairs with his hat on! 
Adam and Auntie Abby had a great time decorating the tree together.We had a really special morning with my sister in law Abby- decorating the tree and the house for Christmas. Adam's eyes really lit up with wonder as we got out the tree, ornaments and decorations. Every morning now he asks "Is it Christmas yet?" Also, he discovered his love for candy canes because we found a few to decorate the tree with. When asked what he wants for Christmas now he says "A candy cane." What a fun season for him!
Enjoy your week and the start of the holiday season!
Enjoy your week and the start of the holiday season!
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