Sunday, October 30, 2011

Happy Halloween!

Welcome to your nightmare.  Enter if you dare...

I saw this lite-brite pumpkin either on Martha Stewart's website or in Southern Living, I am not sure, but I thought it was so cute, I had to try it myself!  I love the way it turned out!

To make this pumpkin yourself, you first need to cut out the bottom of the pumpkin.  I know you normally cut off the top, but I did not want the cord from my lights to be hanging out the top.  You need the hole to be pretty big because you are going to be doing a lot of work inside the pumpkin, just make sure the hole is not so big that it shows when the pumpkin is turned upright.  Second, you scrape out the pulp and seeds.  You'll want to scrape the "front" side of the pumpkin kind of thin, but you can give it a second scraping later if you want to be careful about making it too thin right now.  Third, draw out your shape on the front side of the pumpkin with a dry-erase/washable marker or grease pencil.  I did a W monogram, but I think the example I saw was a half-moon shape, so you can do anything you like.  Try to keep your design spaced out, with none of the lines very close to the next because when you drill the holes, you might break through.  I learned this the hard way, which you can see if you look closely.  Fourth, use a power drill to make holes along the lines of your design.  You could be really particular and measure these so that they are evenly spaced along your lines, but I just went for it.  I used a 1/4 in. drill bit for this.  Fifth, take a strand of lights and put one bulb in each hole.  At this point you might realize, like I did, that you need to scrape the inside of the pumpkin a little thinner so that the bulbs can reach through.  You will want to push the lights far enough in that they stick.  I will be honest, this was not easy work.  Because my holes were a little too close together, the wires kept getting in the way, and when I would get one bulb in, I would accidentally pull another one out.  Using some needle-nose pliers might help.  I used a strand of orange lights that have a flat end, but I think you could use regular white christmas tree lights as well.  Finally, turn the pumpkin upright and plug your lights in!  Enjoy!

Butternut Squash Apple Soup and Cranberry Porkchops

This is an intensely fall-themed meal, and it is colorful and delicious.  I am not sure if Chris enjoyed it as much as I did, because he does not love cranberries, but he certainly didn't go hungry!  Enjoy! 

Cranberry Porkchops



I made a few small changes to this recipe, including reducing the number of pork chops, so be sure and read my notes!  Recipe courtesy of Allrecipes.com.

Ingredients

  • 6 pork chops (I used 3)
  • 2 cups fresh or frozen cranberries (I used about 1 1/2 cups)
  • 3/4 cup white sugar  (I used about 2/3 cup, maybe a little less)
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper (I love fresh black pepper, so I probably used more than this, and I also added some red pepper flakes for a little kick)
  • water as needed (I used about 1/2 cup of chicken stock and about 1/2 cup of water)

  • Directions
  1. In a skillet, brown chops slowly in oil; drain.
  2. Add cranberries, sugar, salt and pepper to chops with water. Bring to boil; reduce heat. Simmer, covered, for about 45 minutes or until tender but not dry. Add water if necessary to keep chops from drying out. 



Butternut Squash Apple Soup


On our honeymoon, we ate at a french restaurant where I had this amazing squash soup with apples in it.  When I found this soup recipe, I was pretty sure I would love it, and it definitely reminded me of our honeymoon.  

Rather than peeling and chopping my butternut squash, I roasted it beforehand instead, not only for convenience but to add an extra layer of flavor.  Once you roast it, the flesh just comes right out of the peel into the soup pot.  Also, I had some bread cubes in the freezer, so I toasted those up with some olive oil, salt and pepper for croutons, which made the soup extra special!  Recipe courtesy of SimplyRecipes.com.
Ingredients:
  • 1 medium yellow onion, chopped
  • 1 rib of celery, chopped
  • 1 carrot, chopped
  • 2 Tbsp butter
  • 1 butternut squash, peeled, seeds removed, chopped
  • 1 tart green apple, peeled, cored, chopped (squash and apple should be at a 3 to 1 ratio)
  • 3 cups chicken broth (or vegetable broth if vegetarian)*
  • 1 cup water
  • Pinches of nutmeg, cinnamon, cayenne, salt and pepper (I didn't have any cayenne, but I added a pinch of chili powder and cumin; it would also be pretty good with some sriracha added instead)
*If cooking gluten-free, use gluten-free broth.
Method:
1 Set a large saucepan over medium-high heat and heat the butter for 1-2 minutes. Do not let it turn brown. Add the onion, celery and carrot and sauté for 5 minutes, taking care to turn the heat down if the vegetables begin to brown.
2 Add squash, apple, broth and water. Bring to boil. Cover, turn the heat down to a simmer and cook for 30 minutes or until squash and carrots soften. Puree, and return to a clean pot. (I poured my soup in batches into a traditional blender, but if you have an immersion blender, that would be very convenient!)
3 Add salt and spices to taste, and garnish with chives or parsley.
Yield: Serves 4-6.



The finished product! Yum!

Love,
Jillerina :*


Monday, October 24, 2011

Thursday, October 20, 2011

Our Babies

Macy and Atticus were being so sweet tonight, and for once I was able to pull my phone out quickly enough to capture it before they started acting like little devils again.  Chris and I were sitting together on the couch, and both Macy and Atticus were piled up on top of us.  Atticus started snuggling up against Macy, and I thought it was the cutest thing I'd ever seen.  


Thursday, October 6, 2011

Updated: Wedding television update!

I just wanted to let everyone know that Morgan from NorthSouth Productions, the company that is producing Scot's show, called me yesterday to let me know they want to do some additional filming for the show, so it looks like the show will not premier anytime soon! However, it is listed on the Food Network local schedule with the official title "Bama Glama" here: http://www.coxmedia.com/localMarketGrid.jsp?localmarket=11&network=36.  They're coming down to Alabama at the end of this month, and I'll be shooting a new "planning" scene with Scot.  So much for reality television!  Morgan said that Food Network wanted to add a few scenes and that they wanted some more face time with me!  So that's exciting!  They want me to bring my dress and show it to Scot, but that's about all I know about it.  I will let you know how it goes!
Much love,
Jillerina :*