DIY

A few weeks ago I was blog stalking and I'd seen a post about an UGLY mirror turned into a very cute chalkboard. I loved the concept and was on a search for and ugly mirror. After a couple of weeks of search craigslist and some thrift and antique shops I remembered my Aunt Lily had this mirror sitting in her hallway. It was an old and ugly gold mirror and it was perfect!

BEFORE: Gold Mirror

I can't believe I forgot to take a before picture. I didn't remember until we had already primered it.Handyman Hubby spraying the primer.Handyman Hubby cutting the sheet metal and getting it ready for some chalkboard paint.

On our dining room wall ready for pictures and chalk. I absolutely love the way it turned out!

AFTER: Totally Awesome Chalkboard.

The one I Love.

What a surprise when Chris called me in tonight to show me this. It was ten minutes before midnight. He said he just couldn't wait until midnight to show me. I know he was excited and proud of his 'Anniversary' movie. How could he not be! It is probably the most thoughtful gift he has ever given me! There is something to be said about gifts given when there is no money spend just time and thought! He did such an amazing job of capturing so many wonderful moments and memories of the past 14 years. I can't even believe it's been that long. Really it doesn't seem like it's been 14 years but it has. I can't say that it's been perfect because what marriage is bliss 24/7. What I can say is that I couldn't ask for a better partner in marriage. I'm not the easiest person to get along with and I'm a bit high strung and high maintenance but Chris loves me despite these flaws. His calm and laid back attitude makes for the perfect balance. He is so tolerant and patient with me and that can be very difficult sometimes. I am so blessed to have Chris in my life so blessed to have him as my best friend, my husband and the very best daddy to our beautiful children.
Hey babe it's been a great 14 years. You picked some of my favorite memories. Our first Valentine's Day. Lot's of surprises and so many roses! That's when your patience and tolerance kicked in. Surprise trip to California to meet the parents. Guess it went well we ended up married just a few months later. Wedding day...so in LOVE, so NAIVE, and so YOUNG! We drove that Sentra into the ground. 150,000 miles, was it more? All I know is it got us from California to Florida no problems. Summer of Lighting Seeds. I remember so clearly standing in front of the plane in Colombia getting ready to board and thinking how CRAZY and surreal it was having spent the last three months backpacking through Colombia. Mud volcanoes, beautiful beaches, disgusting buses, amazing food, floating poop, huge bugs, mini motorcycles, and awkward sleeping arrangements. First Christmas, first Utah apartment (looking back how is it that they converted the entry closet to a toilet?), first house in Vegas, first dog ( I still can't believe you bought her while I was at work!) and of course our first baby! After 6 years of trying we finally had our little Anna. Life just kept getting better with Luke and Livie. I'm crying as I watch the video because each of those moments are so special because you were a part of them because we were together! You are a wonderful husband and I love you more than I could ever express. Thank you, thank you, thank you for taking the time to make this video and reminding me how great these last 14 years have really been.
LOVE YOU!

End of Summer.

Summer is coming to an end. But we've tried to make the most of these last few weeks before school started.

Tahoe with Lupe and the kids.

We had a great time hanging out by the lake.

Going Bananas!

We had some ripe bananas so I decided to let the kids make chocolate dipped bananas! They had so much fun dipping and eating.

i HEART cupcakes.

There is something about making cupcakes that I just love! This particular week I decided to try Cookies and Cream and Pink Lemonade.

I won't post the Cookies and Cream recipe because I wasn't impressed and ended throwing most of them away. I hate when that happens. The Pink Lemonade on the other hand were a nice surprise. They were light, fluffy and tart. This is a great summer cupcake.

Pink Lemonade cupcakes

Ingredients:

1 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. baking soda

Pinch salt

1/2 c. granulated sugar

1/4 c. vegetable oil

2 egg whites

1/3 c. thawed frozen Pink Lemonade Concentrate

1/4 c. buttermilk

2 or more drops red food coloring

Preheat oven to 350 F. Line muffin pan with liners.

In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.

Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).

Lemonade Buttercream:

3 c. + 3 Tbsp. confectioner’s sugar

1 stick unsalted butter at room temperature

1/8 tsp. salt

2 Tbsp. pink lemonade concentrate

Red food coloring

Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.

City Life.
Started our day out at the S.F. Zoo.
Our favorite sight at the zoo. Ugly Bird!My favorite little bugs.
Then off to Blondies for pizza and Ghirardelli Square for hot fudge sundaes. This family can't get enough chocolate. I'm sad to see summer end. Lazy days of sleeping in and never changing out of our pajamas will soon change to waking up early and getting back on a schedule.

Precious Cargo

I'm in LOVE! Could this be any cuter? I can picture it now. Me riding with Anna and Lukie around our court on this super cute stylish bike. We wouldn't be able get past the court because of all the hills around here. I certainly die of exhaustion! But stylish on the court non the less.
Check them out here!

Deal or NO Deal?

Why is it that $2.99 will buy you this from Jack in the box?
It's the Jack in the Box BIG Deal. 2 tacos, jumbo jack, small fries and a drink.1,236 calories, 2,178 milligrams of sodium and 66 grams of fat
All that food for under $3. You can't even make a simple meal at home for that price. Guess that's how they lure us in. Lot's of food for practically no money. Then so much food. More food than one person needs to consume in one day. Really think about it. Two tacos and a hamburger, split them up and you have lunch and dinner. But most are going to eat all that for just lunch and then still have dinner. It's a crime! It's not a deal, it's a death sentence!
But if the fat and grease doesn't bother you then head over to Jack in the box on 8/11 for free taco's. Don't forget to print your coupon.

Cheyenne or Bust!

I love burgers. and I mean LOVE. I will eat a burger anywhere-anytime. I'll even eat one from AM/PM, that's right the gas station. My all time favorite burger is from Bandera Restaurant. Its an in house ground sirloin steak burger. My mouth waters just thinking about it. So you can imagine my excitment when Bobby Flay came out with a new book Burgers, Fries and Shakes. I even splurged on a autographed copy. All summer we've been getting together once a month for burger night. It's been a great time cooking and hanging out together. Of the several hamburgers we've made the best so far is the Cheyenne Burger. This is a must try:

Cheyenne Burger
1 1/2 pounds ground chuck (80% lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
8 slices smoked sharp cheddar cheese
4 hamburger buns, split; toasted
1/2 cup Barbecue Sauce
8 slices crisp cooked bacon
1/2 recipe Shoestring Onion Rings
Chopped fresh flat-leaf parsley leaves, for garnish
1. Divide the meat into 4 equal portions (about 6 ounces each). From each portions loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
2. Cook the burgers, using the oil and topping each one with a slice of cheese and basting and cover during the last minute of cooking.
3. Place the burgers on the bun bottoms and slather each one with barbecue sauce. Top with bacon, if using, shoestring onion rings, parsley, and then the bun tops and serve immediately.

Barbecue Sauce
2 tablespoons canola oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
1 cup ketchup
1 heaping tablespoons Dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 canned chipotle chile in adobo sauce, chopped
2 tablespoons ancho chile powder
1 tablespoon sweet Spanish paprika
2 tablespoons packed dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Kosher salt and freshly ground black pepper
1. Heat the oil over medium-high heat in a heavy-bottomed medium nonreactive saucepan. Add the onion and cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water and bring to a boil. Lower the heat and simmer for 5 minutes.
2. Add the mustard, vinegar, Worcestershire, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses and bring to a simmer. Cook, stirring occasionally, for an additional 10 minutes, or until thickened.
3. Transfer the mixture to a food processor and puree until smooth. Season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. The sauce will deep for 1 week in a tightly sealed container in the refrigerator. Bring to room temperature before using.
This sauce was so good. I left out the Spanish paprika but it was still amazing.

Shoestring Onion Rings
2 large Vidalia or other sweet onions
1 quart peanut oil
2 cups buttermilk
Kosher salt and freshly ground black pepper
4 cups all-purpose flour
1/2 teaspoon cayenne pepper
1. Peel the onions and slice them crosswise into 1/4-inch-thick slices. Separate each slice into individual rings and them remove the paper thin membrane covering the inside of each ring.
2. Heat the oil in a heavy-bottomed medium stockpot over medium heat, or in a tabletop deep fryer, to 375 degrees F. Line a baking sheet with paper towels and set aside.
3.While the oil is heating, put the buttermilk in a large baking dish and season liberally with salt and black pepper. Divide the four between 2 large baking dishes and season each dish liberally with salt and pepper and 1/4 teaspoon of the cayenne.
4. Working in batches, dredged some of the onion rings in one of the dishes of flour and tap off the excess. Dip the rings in the buttermilk, allow the excess to drain off, and then dredge the rings in the second dish of flour, making sure to coat the rings evenly. Tap off the excess and transfer the batch of coated rings to the hot oil. Fry the rings, turning once or twice, until golden brown and tender about 4 minutes. Remove with mesh skimmer and drain on the baking sheet lined with paper towels. Season immediately with salt.