Smitten Kitchen

I just discovered the best cooking blog I've ever seen: Smitten Kitchen. It's definitely not one of the "easiest dishes/shortcuts/halfway-homeade" blogs...it's pretty gourmet. But, a lot of her recipes are still doable, and the fact that she's an excellent writer makes it all the more fun to read. I know what it's like to work and to be on the constant lookout for the-easy-way-out, simple meals. I like those, too! But, while looking on pinterest lately I've been annoyed with the amount of packaged and prepared-food recipes. You can only make so many oreo bars and no-bake cookies. Please don't think that I'm a snob! I like easy, trust me. But, sometimes I just want to be inspired to cook. Period. This blog is just for that. Her writing and recipes inspire me to get in the kitchen, and regardless of what I make or don't make, that's a feat in and of itself! The blog is definitely not updated daily, but since it's been going for five solid years and I've just discovered it I have plenty of perusing to do. Below are a few pictures to entice you. Bon appetit!

corn, buttermilk and chive popovers

pear, cranberry and gingerbread crumble

authentic French onion soup

pasta with homeade pea pesto

Paris

I just found out today that I get to go back to Paris with a group of students during the January Term at our school. I'm so excited! Some people's initial jealousy when they hear I am going turns into a painful groan when they realize that I, along with three other teachers, will be taking 25 high schoolers across the Atlantic Ocean. But, even though the management can be challenging and tiring at times, as a teacher it is a precious thing to get to see their faces light up when they see the Eiffel Tower for the first time, or order from a menu in French at a cafe. The things I talk about in class and attempt to meagerly express through lessons are finally brought to life, made real. When I first tasted Paris my junior year of college I knew that no matter how many times I returned, the magic of the city would never fade for me. Can't wait!

très mignon!

My French III class, which consists of nine students, eight of which are girls, is slightly obsessed with finding "cute French-isms." In other words, words or phrases that are cleverly cute. The French language has significantly fewer overall words than English, so sometimes its words or phrases are funny (though often logical) combinations of other words. If you are thoroughly confused now, here are a few examples that might help clear things up:

moth = papillon de nuit (literally-"night butterfly")
misleading word = faux ami (literally- "false friend")
paper clip = trombone (literally- "trombone")
sunset = coucher du soleil (literally- "the sun's going to bed")
potato = pomme de terre (literally- "apple of the earth")
beef tenderloin = filet mignon (literally- "cute fillet")
to have the blues = avoir le bourdon (literally- "to have the bumblebee")
dead-end street = cul-de-sac (literally- "bottom/butt of the bag")
lipstick = rouge à lèvres (literally- "red to the lips")

Taylor

      Yesterday my nephew, Taylor, turned 18. I am still in denial! Because he and I are only seven years apart in age, we've always had a special relationship that goes beyond the typical aunt-nephew one. My motherly instincts often come out with him, but ultimately he is my little brother (and, he recently told Peyton that I am really his sister...which made me melt, of course).
       It's been so much fun the past few years to get to be with him at school as well, and I cherish the times he stops by my classroom to tell me about a sweet dunk he had in practice or ask my advice concerning girls or friends. In fact, this year he is my Teacher's Assistant, so I get to see him everyday and watch him slave over ungraded quizzes and homework and bring me coffee! The other day he stopped by room after school, and as he sat there in his basketball shorts and shoes that are at least double my foot's length, I couldn't help but remember the little five year old playing basketball in the backyard in jean overalls and light-up Buzz Lightyear shoes. His fluffy cheeks have turned into a chiseled jaw line and his gapped teeth are now perfectly straightened out...but he is still my little pluffious (a word I created, thanks to him) Taylor.
      When we were younger we traveled to Disney World together with my parents, ate picnic lunches at Maumelle Park, biked to the gazebo of St. Thomas Ct., rode on the Sea-Doo together at the lake, did gymnastics in the living room (I dressed him up in my leotards), and shared many a meal and birthday at the kitchen table. Best of all, we sat together on the piano bench while he accepted Christ as his Lord and Savior.
      He has become a true man of God over the years, and continues to amaze my family and me with his wise decisions, high standards, and constant sweetness. To say that I am not ready for him to leave Little Rock for college would be an understatement. Taylor, his whole life, has been a symbol of God reaching down and giving me an undeserved taste of heavenly joy on this earth. He is rare. He is special. He is my nephew, my brother, my bud.

One of my favorites from the wedding:

Miss Dior Cherie

This commercial makes me smile. Paris, balloons, pretty dresses, and lots of French pastries...

Watch it here: http://www.youtube.com/watch?v=3zWvtx0nijE

Pumpkin Cookies

My good friend Lauren from Wheaton made these cookies once that her mom made every year in the fall, and since then I've carried on the tradition and made them every fall! I became obsessed the minute I put them into my mouth. They are like a fluff of pumpkin cloud inside of your mouth, and they are super easy to make.

Here's how to make them:

Cookies

• 1 cup sugar
• 2 sticks unsalted butter, softened
• 2 tablespoons maple syrup
• 2 large eggs
• 1 cup canned pumpkin
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground all spice
• 1/4 teaspoon freshly grated nutmeg
• 2 1/2 cups flour
• 2 teaspoons baking powder 
• Pinch of salt

Frosting:

• 2 (8-ounce) packages cream cheese
• 1 cup confectioners sugar
• 1/4 cup milk
• 1 tablespoon vanilla extract
• Zest of one lemon
• Pecans

Directions:
Preheat the oven to 350 degrees F.

In a mixer, cream the sugar and the butter until light and fluffy. Add the maple syrup and eggs and mix well.Add the pumpkin and mix. Sift the flour, baking powder, salt, and spices together. Add these dry ingredients to the batter and mix well.
Drop rounded tablespoonfuls onto ungreased cookie sheets. Bake for 10 minutes, or until lightly golden brown around the edges. Cool on racks. When cool, ice with the cream cheese frosting.

For the Frosting: In a mixer, fitted with a paddle, add the cream cheese. Beat until light and fluffy. Beat in the powdered sugar until smooth. Add milk and vanilla. Beat until smooth. If frosting is too thick, thin with a little more milk. Fold in the lemon zest. When cookies are cool spread with some of the frosting. Garnish with a pecan.

College Football is Here!

Three words: Go. Hogs. Go.