shrink-wrapped S T E A K

One of the best parts of our day-long shopping outing was the authentic French lunch we enjoyed.
Fabulous little spot we were lucky enough to stumble across.

You hear it all the time to ask the locals where they recommend.

In any foreign country, there's always a language barrier. Boy are we learning this living over here!

In my {super} limited time in France, it feels way more difficult to communicate than in Germany. Of course, I understand knowing a little German helps.

Germans are often not super friendly, but I think the French are even a few steps further in the non-friendly direction.

Some say a lot of the French just refuse to speak English even if they know English perhaps feeling inadequate and refusing to risk looking or sounding stupid.

I wish I could just communicate to all of them that my French is WAY worse {pretty much non-existent} than their English. Merci is about all I know and have been able to retain.

Sometimes, I just don't think I have that language-learning-ability gene. It's tough stuff- especially French.

 Anyhow- we were lucky enough to hit a shop that the worker spoke English. He directed us to this golf-course restaurant just down the street.

Amazing. Amazing. Amazing.

I'm feeling a little tall here!

After getting the server to help us in translating the menu the best he could, we still weren't totally sure what we were in for. I think we each ended up being delighted with our selections.

I ordered:

A cream of mushroom soup- think super thick, super rich, super calorie-filled goodness. Of course, there was bread on the table to go with it.

I especially loved the soup bowl/spoon combo that they served it in. How cool is that to rest your spoon on top of the bowl? Might have to find some of these.

Salmon over a bed of lentils. We understood the salmon. The lentils were a pleasant surprise and were fabulous together.

For dessert, I had an apple torte or strudle or something yummy with a buttery crust.

The presentation, atmosphere and of course company was perfect for our mid-week outing.

Maybe this is why the French take at least two-hour lunch breaks every day and everything closes down. They know how to enjoy their food and their down time.

As we were checking out, two of my friends had left-over steak that they wanted to take home.

It took the server a minute to figure out they wanted a to-go box. That language-barrier thing again.

He took the remainder of their steaks, and brought them back shrink-wrapped, placed on a platter.

How crazy is that? Another first. Lots and lots of firsts over here.

baby A R T I C H O K E S

Artichokes. We love these things! Well, Jim likes them ok. The boys and I LOVE them. Caden can demolish one in no time flat. Last week on our grocery shop date to France, we found baby artichokes. Anything baby is hard for me to resist- they're just so tiny and sweet. I really probably would have had a bunch more of my own if only I didn't have to go through pregnancies. 

I get a little crazy; the boys just roll their eyes and humor me. Looking back now, Jim's probably more grateful for the morning sickness than anything- ten kids was never an option for him! Luckily, he didn't even have to talk me out of more, I was done.

Looking for inspiration on how to cook these little guys, I realized {again} there is a Web site for just about anything and everything you can imagine- including artichokes. 
I also learned that right now is the season for these pokey gems. I think I could serve them every other day and we wouldn't ever get tired of them. They're as much fun to unwrap as they are delicious to eat. Yum!
For ours, I boiled them {our ususal prepration method}, sliced them in half, then Jim threw them on the grill with a little olive oil and course salt.

Served with our salmon and zucchini that he grilled to perfection, it was delicious.

Delicious and healthy.

Who says you need a big backyard with peace and quiet in order to grill? Works just fine to pull the grill out of our one-car garage onto our driveway and grill while watching the cars race through our village.  Again, reminder to us... it's all temporary.

Doner F R I D A Y

I'm going to count this week as done... just a little more than one to go until Jim returns home. I can't wait. In spite of being able to Skype and talk to him on the phone two or three times a day- I still really, really miss him. We need him home and absolutely hate him gone. I often tell the boys that hate is a really strong word- don't use it too often. In this case, it applies.

Today, I headed to town to get a couple last minute Easter things {including Easter grass} only to find that all of Germany is shut down. Good Friday and everything is already closed for the weekend. Even Johannes isn't working out in the backyard. Must be a holiday. For the umpteenth time... these Germans love their holidays. No Easter grass at the BX either- guess we'll live without it this year. It's a pain to vacuum anyway and always seems to stick around forever!

In Justin's world, all is good. It's Doner Friday today. Seniors and juniors are allowed to leave the school for lunch. Ty hates that he has to stay back- I keep trying to let him know it's just part of being an underclassman. His days will come soon enough.

We haven't ventured out and tried the German cuisine {yet}, but we have found something that we all {excluding Coleman, but he doesn't count because he pretty much picks at anything} love. Doner Kabobs.

Jim first took me there for my birthday. Now, the whole family loves them. They're from Turkey, and oh, they're so yummy! In Ty's opinion, they're probably the best thing over here. I keep letting him know that will change as soon as we venture out a little.

Seared meat that he shreds straight off the bone then placed in a wrap or pita and loaded with shredded cabbage, lettuce, tomato, yellow peppers and the most wonderful white sauce. This new place we found has a little dill in their cucumber sauce- you can't help but love it.  

Jim and I ate at a shop {our new favorite} last week before he left. Once we sat down, I asked the serving lady for ketchup for our fries. They had a bottle on another table, but she brought me over two packets. I don't know why that seems so strange to me. I like how they plate the fries- it's all about appearance.

Happy Anniversary to my wonderful parents today... hope it is an enjoyable day for you! It is Good Friday, you know? xo

my new favorite G R I L L E D cheese

Fresh mozzarella. I'm not sure where I've been all my life. The same part of me that wonders why I had to discover how wonderful pedicures are {in my 30's} is trying to figure out why I've waited until now to taste fresh mozzarella. There really is no substitute. I'm not a huge cheese fan. On sandwiches, or tacos or lasagne... yes, it's a necessity. But to just eat a piece of cheese- I've never been able to- until now. I am in love with this stuff. I know I have seen it at the grocery store but always thought it was a little on the expensive side, so I was never really even tempted. Here, it's actually quite affordable { I think the one thing we've noticed is cheaper...} so, I decided to try it... one taste and I'm hooked.

Last summer, my sister/bro-in-law introduced us to crackers with basil, tomato, mozzarella and a vinegarette. YUM! We have them at least once a week {or more} with whatever we're having for dinner. While putting together grilled cheese last week for dinner, I decided instead to make mine with the basil, tomato and fresh mozzarella. On my fresh German crusty bread it was wonderful. The gooey cheese, freshness of the basil and sweetness of the tomato was a perfect match. Definitely a repeat meal!   

Not the best photo, the lighting in our house is extremely poor... but, you get the idea!

ich L I E B E es

I'm lovin' it! We finally cracked. After more than three months without McDonalds, we stopped in for lunch. There are just a few slight differences here, but overall it tasted exactly the same... grease and all. The menu was all in German, but easy enough to translate. Having the worker speak English helped as well- we were able to order and be understood.

The few little things we noticed to be different...

* the McChickens normally come with a chili sauce {I think maybe just ketchup} and no mayo... I think ketchup is their condiment of choice, maybe?

* when you're done, garbage goes on a tray {cups separate} rather than in a big garbage bin...{I'd hate to be the one sorting that garbage to get it in the right trash bag}

* there were a couple different menu items... I noticed a vege burger

* there was a McCafe inside, next to the main counter that you order with coffee and lots of desserts to purchase... didn't look like McDonald's food at all

I figure we probably could have eaten a nice lunch at a nice restaurant {Benihanas came to mind...} for the same price- it was that expensive. We surely won't be frequent customers but it was a nice treat for the boys who have so have felt just a little deprived. 

the U L T I M A T E cheesecake

It's been a long week with lots of studying {for tests} around here. Coleman had his weekly spelling test. After three years of being exempt from final exams, Justin and Ty were introduced to real life and finals week. In Mulvane, if you carry A's and B's and only use your one personal day off you don't have to take finals. Such an awesome incentive- neither of them ever wanted to miss school and didn't unless they were gravely ill. Luckily, both of them are great test takers {unlike their mama}, so the stress was still fairly minimal.

Jim also had a big week of testing. On Wednesday, he tested for his next rank-  a huge test that he's been studying hard for. He's pretty sure even if he passed with a high score, he won't be promoted until next year at the earliest. They weigh things like your time in service and time in rank making it a little tougher for promotion. He still really wanted to do well. This morning, he had his PT {physical training} test including a 1.5 mile run, push-ups, sit-ups and taping his waist. He's been hitting the gym before work every mornng before work, so he was prepared. Mostly, he's been watching what he eats so his waist would be as small as possible giving him more points for his overall score. If you pass with a 90 or higher, you no longer have to test twice a year, but yearly instead. Much nicer! He did it- scored a 91.9, a huge relief for him.

All week, he's been dying for cheesecake with plans of indulging tonight! We have what we think is the absolute best cheesecake recipe. Problem is, the last two that I made were lumpy instead of smooth- not good at all. I decided to stay out of the kitchen {never make one again- EVER} and let either Jim or Justin make them since theirs are always perfect. This morning, Caden and I decided to surprise him by making it. We beat it and beat it and beat it... it better be smooth- a definite labor of love.  I absolutely LOVE to bake and always have- cookies are my thing. I especially love having fresh-baked cookies ready for my boys as they come home from school. Warm cookies and cold milk- yum! Here, I've been less excited and therefore have not baked a single thing {other than a frozen pie that I just popped in the oven} in the two months we've been here- it's just difficult.

** With next to no counter space, I've easily gotten frustrated. I like space.

** The power thing here is a little tricky, which will be an entire post in itself. Jim's already blown up five power strips causing me to be totally scared to plug anything in. Basically, Germany uses 220 Watt {or volt... can't remember which} and the US is on 110. The plugs don't fit without a converter. Appliances with heating elements {iron, rice cooker, my Chi flat iron that I LOVE, wok, hair dryer...} can't even be used unless they are made for 220.

Larger appliances including my mixer can be used but you have to use a transformer to do it. There are different sizes of transformers.... yes, it's a little complicated... So, I had to unplug the transformer from the tv to use the chopper {to blend up graham crackers } and the mixer. One more thing to fit on the kitchen counter without space.

On top of that, are the dishes, which I've never minded until now- that lack of space thing again. Throw in Caden as my little helper and it's become quite a chore. All I can say is this one better have turned out good... he better LOVE it {or at least fake that he does...}!

The Ultimate Cheesecake (from Tyler Florence)

Crust:

2 cups finely ground graham crackers

1/2 t ground cinnamon

1 stick melted butter

Filling:

2 blocks soft cream cheese

3 eggs

1 C sugar

1 pint sour cream

1 lemon (zest)

1 dash vanilla

Preheat the oven to 325 {yes, I had to look this up too... and now have taped the F to C chart on my fridge... it's 160C}

Combine crust ingredients. Lightly coat an 8" springform pan with Pam. Pour crums into the pan and press down evenly and up the sides. Stick in fridge while you make the filling so it firms up.

Filling:

Beat cream cheese, add eggs then sugar and beat until creamy {1-2 minutes... or 5 if you're me and want to make extra sure there isn't a lump...}

Add sour cream, lemon zest and vanilla. Mix well but don't overbeat. Pour into crust.

Set the cheesecake pan on a large piece of foil and fold up sides around it. Place pan in a large roasting pan, pour boiling water around it until halfway up the sides. Bake 1 hour - 1 hour 15 minutes. The cheesecake should still jiggle, so be careful not to overcook.

Let cool in pan for 30 minutes. Chill in fridge for at least 4 hours (we like it super cold- overnight is better). Fruit topping is good too, or we like it plain. Yummy!

Flat bread PIZZA

One thing we ALL love for dinner is pizza! I've made so many variations over the years... good 'ole English muffin pizzas, quick rising yeast doughs, forever-to-make slow yeast doughs... yucky carbs & sugar that make you feel sick and stuffed after eating!

Not sure if I'm the last mom on Earth to discover Greek (Mediterranean) flat bread, but I'm now in LOVE with this stuff. In case you haven't tried it, you can find it in on the shelf next to the pitas in the bread isle. No waiting for the dough to rise, these little guys are ready to load up with toppings. Makes the quickest, but best homemade pizza. Healthier, and definitely cheaper than take out, it's definitely become one of our new weekly staples- everyone can pile on their own favorite toppings. Tyler and Coleman still prefer softer Papa John's crust, but Justin said he'd take this over any other pizza!

Some of our favorites... fresh spinach, pepperoni, ham, fresh tomato, mushroom, green & red peppers, fresh grated Parmesan, fresh oregano, hot banana peppers, bacon... of course, lots of cheese!

I use about 1 T pizza sauce (straight from the jar) for each flat bread, load with toppings and bake 425 degrees for 10-12 minutes. Add a side salad, and dinner is finished! Yummy!!

Special Cheese Manicotti

It really isn't hard to make... just takes a little time. Plus, it's messy unless you have that cool tool to squeeze the filling into the shells. The first time I made it, I said I was NEVER making it again because I made a mess... which is why it's probably one of Ty's favorites! Pretty healthy, too- I should make it more. Thanks Traci!

Special Cheese Manicotti

1 pkg (8oz) manicotti (cook according to directions, rinse in cold water, drain)

2 1/2 cups (10 oz) shredded mozzarella, divided

1/2 cup Parmesan cheese

3 T minced fresh parsley

1/4 t salt

1/4 t pepper

1/8 t nutmeg

1 egg, slightly beaten

3/4 cup sour cream

1/3 cup Italian salad dressing- straight from the bottle

1/2 cup shredded zucchini ( I use more)

1 jar spaghetti sauce

Combine ingredients. Stuff manicotti and place in 9x13 pan. Pour spaghetti sauce on top. Bake 350 degrees for 35 minutes, covered. Uncover and sprinkle remaining mozzarella cheese, bake 5 more minutes. Yummy with a green salad!

Red Velvet

Happy Valentine's Day!

I didn't even know what red velvet was until a few years ago. Guess it's a southern thing and AK is about as far as you can get from the South. Thought I'd pass on this WONDERFUL recipe from Aunt Patti. (She got it from Paula Deen) They're so yummy... don't think about what goes in to them, just eat them! I love Valentine's Day... thought it'd be a fun treat for Jim and boys to come home to!

Red Velvet Cupcakes
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 t baking soda
1 t salt
1 t cocoa powder
1 1/2 canola oil
1 cup buttermilk
2 eggs
2 T red food color
1 teaspoon vinegar
1 teaspoon vanilla extract
Sift together dry ingredients and add to liquid ingredients. Mix well. Bake 350 degrees for 15-22 minutes. The first time I made them they were a little overbaked (not as good as Aunt Patti's... according to Jim. I watched them closely this morning, we'll see if I can measure up!!)

Cream Cheese Frosting
1 pkg (8oz) cream cheese - soft
1/2 cup butter - soft
1-2 lbs powdered sugar
It's worth it to make this instead of using it out of a can. I know, it's a little more work but SO yummy!