my new baby

No. Not that kind of baby.

My husband, G, is good to me. He always gets me a card for my birthday, usually gets me a gift, sometimes cooks me dinner, and occasionally all three. And this was an all-three year.

Because we weren’t home when the delivery man came last week, we got a note saying that UPS was holding my birthday package hostage. Let me back up and say that I am rarely surprised. Even when my sweet friends planned a “surprise” baby shower for me, I knew. (G had taken my “need-before-baby-comes” list and copied it, then didn’t put it back. Don’t mess with a mom-to-be’s baby list.) So I had some inkling (and hope) as to what this year’s surprise would be – and that sticky note (and later that night, my husband) confirmed it. I almost kissed my UPS man when he delivered the package the next day.

Here’s my new baby:

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And this one came with a manual!

I have a long way to go to master (or even use effectively) this camera. My photography classes from college, the hours in the darkroom, the books weighing down my bookshelves – all completely useless. This digital creature is a whole new beast. As I am creeping my way through the user’s manual, I am longing for a Nikon for Dummies (do they even have that?) to translate all the terms. If you have any advice or resources, give a shout out to this new mom. I need all the help I can get!

Here are a couple of photos taken with the new camera, as well as the photos from yesterday’s post.

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All partied out.

All partied out.

And here Birthday Week ends. Until next year…when my baby will be one year older and I, hopefully one year wiser.

stuffed mushrooms and where to put them

Ever heard of a hen sitting on her mushrooms? Maybe not, but here she is:

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Of course, this is a deviled egg plate, but it’s also perfect for those slippery little mushrooms.

Seriously easy and seriously delicious – this is how I like to cook. For years, I’ve made stuffed mushrooms – crammed with sausage, piled with crabmeat, or just mounded with a veggie-breadcrumb sauté. But these are the best. The herb cheese actually puffs to resemble a soufflé filling. Did I mention they’re easy?

One word of warning: napkin. Use one.

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Check out more Works-For-Me Wednesday tips at We Are THAT Family.

Simple Stuffed Mushrooms

  • 1 package of regular white button mushrooms (not the huge stuffing ones)
  • 1 package of Alouette Garlic & Herbs Cheese
  1. Preheat oven to 400ºF.
  2. Wash and de-stem the mushrooms. Pat dry with paper towel.
  3. Using a small spoon (a baby spoon works well), pack the cheese into the mushroom caps and place them on a baking sheet.
  4. Bake for 20 minutes or until golden and bubbling.
  5. These suckers are hot, so let them cool a minute before popping one into your mouth!

works-for-me wednesday: green bags as seen on tv

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I am not a sucker. I don’t usually run out and buy products just because the happy lady on television tells me to. Word-of-mouth recommendations, however, are golden.

After my foodie cousin told me about these green bags and gave one to me to try, I was sold and sought them out at Bed, Bath & Beyond. Little did I know that the packaging said in a bold red and white graphic, “As Seen on TV.”

Now, I knew these bags worked, but I couldn’t help feeling a bit self-conscious on my way to the register. Buying something with “As Seen on TV” stamped on it implies two things: first, that the buyer has watched the infomercial on TV; and second, that she believes that infomercial. But in the quest for crisper lettuce, I swallowed my pride and am happily enjoying our garden greens for much longer than I thought possible.

We picked our last spinach harvest more than a week ago. G washed the leaves in cold water, dried them in the salad spinner, and we put them in the green bag. This is what the spinach looks like today:

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Pretty amazing.

A few things about the bags:

  • they are expensive ($9.99 for 20 bags).
  • they are reusable.
  • they work on salads, any greens, grapes, celery, carrots (these are what I’ve tried – they are supposed to work on other produce as well).

I’m no scientist and cannot explain how the bag works, except that somehow it slows down the ripening process. Seeing is believing – and we’re believers.

For more helpful tips, check out Works-For-Me Wednesday at We Are THAT Family.

works-for-me wednesday: the pasta pot

My bloggy friend, Jennifer, turned me on to Works-For-Me Wednesday. And I like it. Every Wednesday, bloggers link up to We Are THAT Family and post some tip or helpful hint that, well, works for them. So here goes.

This pot rocks. My mom gave it to me many years ago for no reason except that she read about it in The New York Times and had to have one (or two).

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We eat a lot of drained foods: pasta, blanched veggies, potatoes, corn on the cob, more pasta, shrimp. This pot has seen years of use and still works well. The pot can hold 1 pound of pasta, is nonstick, and saves me the trouble of using (and washing) a colander. I cannot seem to find this exact model anymore, but there are similar pots out there. Did I mention it goes in the dishwasher? I’m in love.

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