Nathan and I had a really sweet day together. We watched Hunt for Red October which I’d never seen all the way through. Then we went for a nice long walk and enjoyed the nice warm sun, and then we went out for dinner. I love spending time with my husband–it’s just so sweet.
Posted in family time
To all you Mommies out there–Happy Mother’s Day to you. Thanks for all you do for your kids. May the hand of the Lord be upon you this day as you parent them giving you peace and joy. I hope to join your ranks sooner than later God willing. I was going to post yesterday, but WordPress was down, so I will attempt to post twice today.
My parents and brother, sister-in-law and my sweet nephew came over last night to celebrate Mother’s Day. We played some pinochle (my family’s game) and I played some accordion. My nephew was fascinated by the accordion–he heard it and crawled over to me and watched. We have a sweet picture of him grabbing on to my knee while I was playing. My Mom sang along to the songs–it was funny and just plain fun.
We made turkey burgers, salad, a lemon pudding cake (which is super easy), homemade mac and cheese that I added spinach to, and a tomato chutney that I love mixing in with the mac and cheese. Here’s the recipe that I adapted from a September 1997 Gourmet recipe (I changed it because Mom and I had a chutney that was very similar to it at a restaurant served alongside fried green tomatoes):
Tomato Chutney
1 lb tomatoes, seeded and diced
1 bell pepper (I roast and peel mine, but it’s not necessary), seeded and diced
1/3 cup red wine vinegar
1/3 cup cider vinegar
1/2 cup brown sugar
1 tsp salt
2 tsp mustard seeds (yellow or brown or a combo)
1/2 tsp black pepper
1/4 tsp red chile flakes (more if you like)
3/4 cup of whatever onions you have–purple, yellow, green, shallots or a combo, diced
good handful of chopped cilantro
1 T of minced ginger
(brief story before the directions–I keep my ginger in the freezer because I never use that much of it and I hate to waste it, and actually it grates pretty readily frozen…anyhow, this was the nub that I had yesterday and I peeled the part that I needed and started slicing it off and then I realized–IT’S A DUCK!!!!)
Bring vinegars, spices, and sugar to a boil in a 4 qt non-reactive pot, stirring to dissolve the sugar. Stir in all the other ingredients except the cilantro and cook 1 1/4 hours or until it has reduced down into a thick almost jam-like consistency, stirring occasionally. Add the cilantro just as it finishes cooking. Keeps covered and chilled for up to 2 weeks. You can also stir this into some sour cream and make a super tasty dip or sauce for fish.
Posted in cooking, family time, recipes, tasty things
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