Drink: Caramel Apple Cider

It's a shame how long I've gone without posting anything. Life has taken over. Last summer, as we drifted about enjoying our free time, I looked at my growing girls and suspected that Fall would be crazy nutty. And although I usually don't write much about my family online, I must say that this Fall has been spectacular. E and G are turning into amazing people. They enjoy their music and it's starting to pay off. A is thinking about starting to read. P has discovered the joy of multi tools. I accomplished the one thing I knew I had to do after I finished bearing children--I ran a marathon. It was exhilarating, difficult, dissapointing, and emboldening all at the same time. I'll do another some day. Having written all of that, here is a recipe you must have for the Fall. Fix this for the Trick or Treaters and you will be the talk of the town.

Dessert: A Keeper Cupcake

Long story short--I was looking for a keeper cupcake recipe and I found it here. Print this one out, it's a keeper. Just one note on the frosting--when I made it, it was not chocolatey enough for me. So, I dabbed the middle of each cupcake with pure melted milk chocolate. Sorry there are no pictures. I was too lazy and by the time I wanted to snap away, the cupcakes were all gone. Too yummy for words, or pictures I guess.

Bread: Honey Oatmeal Bread

Oh boy. I've been absent for too long. And instead of boring you with explanations that really don't matter--I'll post my dear friend K's bread recipe. To be fair--I have not made this bread yet. I'm waiting for the Boston Fall Air to roll in, then I'll warm up the house with baked bread. But not just yet. But I know I can post this because I totally trust KK. Here is her much anticipated bread recipe. I'll change this post as soon as I make the bread myself, but I didn't want to deprive all of you in the meantime. If you do make it, promise us you'll let you know how it goes. And KK--thanks a bunch. You never let me down.

2 loaves (1.5 lb)	4 loaves (1.5 lb)
2 cups	4 cups	Water
6 T	12 T	Honey
2 1/2 t	5 t	Salt
4 t	8 t	Yeast
3 T	6 T	Butter
2 cups	4 cups	Oatmeal
4 cups	8 cups	Bread flour

Put first four ingredients in a bowl and let yeast work.

Add softened butter. Then add oatmeal and bread flour. Knead until smooth and elastic (about 10 minutes). Let rise until double. Form into loaves and let rise for about 45 minutes to one hour. Bake in 350° oven for 30 minutes.

Cooking: Back from the Break

Hello again! I'm back! Not back with a vengeance, just back. And do you want to know what I was doing this summer? I'll show you.

That's right. Taking a break. No cooking. I succumbed to all sorts of sugar cereals, prepackaged bread (that lasts on the shelf for well over a week), fast food, Hostess bakery products, and last but not least: canned whipped cream--my personal favorite. But, my suitcases are exploded on my bed--now ready to unpack, and the girls have received their class assignments and are ready to buy school supplies. Now I am on the hunt for recipes that will make our Fall transition as tasty as can be. Which brings me to you. Do you have a favorite sandwich bread recipe? I don't care if it's white or wheat--I'm just looking for a tasty homemade sandwich bread that will make my girls smile. Please help. And happy end of summer to you all.

Lunch: What to do, What to do

Ladies (I'm not ashamed to admit that all or most of you reading this are in fact Ladies)--

It is time. Summer has arrived (well, sort of...my posse doesn't get out until June 23rd. Yes you read that right--June 23rd). At our house, the first few days of summer are magical--new flip flops, swimming parties, loud music throughout the house while we clean out our backpacks. But within a week, reality sets in. What do I make for lunch? I remember having this problem last summer. I can think of a few fun sandwiches*, but that only lasts for so long. What kinds of lunches do you make in the summer? I really need help here. Last summer my oldest daughter said she was "quesadillad out"--whatever that means. Don't be shy. Share your ideas for a fun and easy summer lunch so we can all benefit.

*Turkey wrap:
large pita bread or wraps
sliced deli turkey
mayo/mustard
lettuce, sliced tomatoes
a bit of salt

Spread a bit of mayo and mustard over pita bread. Place sliced turkey lettuce and tomatoes over bread. Salt tomatoes just a bit. Roll wrap tightly. Slice. If the wrap starts to unroll, stick it with a toothpick--the kiddies get a kick out of toothpicks.

Menu: Summertime Summertime Sum Sum...

Tonight we are having friends over for Minestrone Salad with Grilled Sausage and Arugula Pesto. This is one of my favorite summertime menus. I make the salad and pesto in the morning, clean my house like a madwoman in the afternoon, then grill the sausage on the deck in the evening. People rave about this meal. Do yourself a favor and try it.

Catering: 400 Crepes and Counting...

Oh man. What a weekend. But, with the help of some amazingly capable people, we pulled it off. What the heck am I talking about? Last weekend, I engineered and pulled off my very first catering event. Well, I can't say I. I should say we. My friends who volunteered to help are more capable than I am and made this project shine(K, you are an unbelievable cook. Can I move into your kitchen?). When a good friend's daughter became engaged, I begged her to let me cater the wedding. She agreed, and away we went.

The bride requested a crepe bar. After testing six different crepe recipes (mastering the art, joy of cooking, martha stewart, alton brown, epicurious, & a French book), I went for the epicurious crepe. Why? Because it was the sturdiest crepe I could find. A friend and I made over 400 crepes, froze them, and reheated them at the reception on crepe griddles. The menu included:
Sweet Crepe-filled with tossed berries, topped with berry sauce and whipped cream.
and a Savory Crepe-thinly sliced ham, jarlsburg cheese, and fresh spinach (vegetarian version-just the cheese and spinach) topped with a bechamel.

I can not tell you how much I enjoyed this project. I loved every minute of it. I loved getting up at 5:30 in the morning to fire up the crepe griddle. I loved creating a berry sauce with just the right amount of vanilla and preserves. I loved inviting friends over as test groups to find the best way to fold and serve crepes. I loved learning about stainless steel cream whippers (my my, they are fancy-pants). I loved designing the crepe stations at the wedding reception.
I loved watching people eat the crepes. And the best part? I loved fixing "crepe kits" for the bride's family and friends so their crepe-venture could continue. I loved it all.
And a special thanks to H, who took the time to document the whole thing. You are a dear.