Our computer has been broke so I haven't been able to blog. I do still cook, but these days meals are quick and I don't have as much time to create recipes. I hope to return to writing recipes when my baby lets me:) Here are some photos of our little one...
I photographed my cousin, Maggie's, sweet little ones over the past few weeks. Alex is a happy baby with lashes as thick as a paint brush and Danielle is a little lady full of herself- talking a mile a minute.
Our neighbor gives us asparagus every spring. I usually just saute it in butter, but tonight I decided to make a main dish out of it. I posted this recipe awhile back using broccoli instead of asparagus. It's simply delicious. Josh set down to eat and said, "What is this?" After he had a few bites he was taking back his sarcastic comment and dipped a second helping.
Broccoli and Ham Puff
1/4 cup butter
1 cup flour
1 cup milk
1/4 tsp. salt
1/8 tsp. pepper
Melt butter in a large cast iron skillet
or 9 x 13 dish. Beat remaining ingredients together
and pour into dish. Bake at 425 for 20-25 minutes
until puffy and golden brown.
3 Tbsp. butter
1/2 lb. asparagus, chopped
1 1/2 cups cooked ham, chopped
3/4 cup milk
2 Tbsp. flour
1/4 cup sour cream
1 tsp. lemon juice
1/4 tsp hot sauce
1 cup cheddar cheese, grated I didn't have cheddar on hand so I used Havarti slices in the bottom salt and pepper to taste
Melt butter in a skillet and add asparagus and ham. Saute
until asparagus is slightly soft. Whisk together milk and flour.
Add to skillet and stir until thickened. Reduce heat and
add sour cream, lemon juice and hot sauce. Sprinkle in some salt and pepper if it needs it.
Pour into puff and top with cheese.
Return to the oven for a few minutes
to melt the cheese.
Hope p.s. Please note this is not like puff pastry- It's more like a fluffy pancake.
Our Sweet Caroline is already six weeks old. I took her photos today. I decided to do some without her diaper. I picked her up to calm her and felt warm water in my lap. She happily peed on me- I guess it was payback for taking so long to take her photos.
My sister-in-law, Naydia, makes this refreshing berry medley. It's not too sweet and has a hint of citrus and mint. I needed a fruit salad to go with my angel food cake for a Mother's Day cookout, so I asked for her recipe.
Fresh Berry Medley
1 cup sparkling wine or white grape juice
1/2 cup sugar
1 Tbsp. lemon juice
1 1/2 tsp. grated lemon peel
1/2 tsp. vanilla
1/8 tsp. salt
8 cups fresh berries
1 Tbsp fresh mint, minced
Combine first six ingredients in a saucepan. Heat to boiling.
Chill and pour over fruit 1-2 hours before serving.
Stir in mint.
I also want to recognize my mother, Sandra. A virtuous woman indeed. She has helped me so much with Caroline the last month. There is nothing like having your mom come to help you with a new baby.
Love you Mom!
Yesterday was a special day for me. My first Mother's Day as a mother. What a precious gift God has given us... and also sobering to think He has entrusted us with Caroline to raise her to love Him.