Stay Curious.
Dig Deeper.
Nurture What Matters.
Be BoldHeart.
Enjoy Your Life.

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The BoldHeartMama desires to enjoy living out the choices that she’s made for herself and for her family. She is a relentless learner: curious, inquisitive, and open to the possibilities of her life and of the human condition. She understands that there isn't one right way—she asks questions that dig deeper to make sense of it all and to find her own path.

She pays attention to and nurtures whatever it is she really cares about, letting go of the rest (for now) knowing she can't do and be everything all at once. She embraces her imperfections in favor of "good enough"—her imperfect self, her imperfect home, her imperfect mothering, her imperfect desires—and she never stops evolving as a woman and mother. She is a BoldHeart, authentic and true to herself.

The BoldHeartMama knows there is only this one life and she's all in. She is present and engaged and making things happen. Her intuition is her guide. She seeks to be inspired and relies on her creativity and her resourcefulness to solve the big and little challenges that she and her family face together as they navigate their relationships and their world.

The BoldHeartMama is willing to take calculated risks to make her biggest dreams come true. She is living out her BoldHeart in the moment, making small moves and taking little steps that add up, and she's cultivating a good life for herself and her family in the process. Read More!

Wednesday, October 7, 2009

Recipes #4, 5, and 6

It has been a busy couple of weeks and the quick bread recipes are pretty basic so I thought I'd lump a few of them into one post. I've been slow to turn out these recipes in part because 75% of my satisfaction in cooking lies in watching someone eat what I've baked. When these buttery, carb heavy recipes are presented, Andy's presence is required.

First, the scones. While the idea of scones always appeals to me, I'm usually left feeling disappointed; they're too hard, they're too dense, they're not sweet enough, there's not enough fruit... not the case with these crumbly, pastry-like, apricot scones. I'm reluctant to admit that we made eight and they were gone in less than 12 hours. I can already tell that all my fun in the kitchen is going to take its toll if I don't make up for it with more exercise.


Then there's the french toast. Oh. Sweet, Heaven. The best I've ever had, it practically melts in your mouth. The ratio of eggs to milk surprised me ( 6 eggs: 1 cup of milk), as did the absence of both vanilla and cinnamon. I did not miss either because they were that good. The recipe lends itself to personalization. A few splashes of bourbon or grand marnier, a dollop of whipped cream, some powdered sugar and strawberries, or a compote of bananas and walnuts, you could really make this your own.

I also want to add that Peterson does a superb job instructing on the temperature of the stove. He doesn't just bark "medium" or "high" heat, he offers concrete indicators that are helpful in troubleshooting, and make all the difference in recipes like french toast, and pancakes.



And tonight I made Crepes, delicious crepes. One of our favorite Richmond pastimes was to indulge in dessert crepes at Baker's Crust in Carytown. This recipe is amazingly simple with only three ingredients: flour, eggs, and milk. In spite of my assumption that crepes must be cooked in a crepe pan, my experience tells me this is completely unnecessary; I used a nonstick skillet and it worked just fine.

With heat on medium and a bowl of butter at my side I poured, flipped, and stacked over 25 golden crepes. Then I whipped my cream, making both a vanilla and chocolate version (which was insanely good, and put us both in a sugar coma) and cut up some strawberries and bananas. Then we mixed and matched until our stomachs hurt.

The result: a thin, rubbery, egg pancake great for dessert but equally suited for a more savory version.


I have 20 crepes left, nestled between wax paper, and stored in the freezer for another night.


That's right, I poured, flipped, and stacked crepes while breastfeeding ... if I can do it, you can do it!

As an aside, Roscoe has become quite interested in the food we eat. He eyes our plates intently, and tips his whole head back to follow our forks as we shovel the food in. He made a particularly cute spectator tonight!

1 comment :

  1. OMG!!! I wish I could be your taste tester!! Roscoe is adorable in this picture!! What is that on Andy's finger?

    ReplyDelete

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