Sunday, September 18, 2011


So, this is the last post, and it's a really short one. I've been spending the last little while getting a new site together, and while I've still got a bunch of tweaking to do, I got the first new recipe up last night so it's time to let you know here. All the recipes from here are already there too.

Get your butt over there!

Sunday, August 21, 2011

Honey Mustard Dipping Sauce

Here in Canada honey mustard sauce for your chicken fingers is a real rarity. That's one of the MANY reasons that I love our annual trip to Florida. That and Disney, I can't get enough of Disney either. Imagine my surprise tonight then when I was able to make one in 30 seconds. And that I couldn't tell the difference between it and all those restaurant ones. Well, I'll still be going to the states every year, but I might actually order something else off the menu for a change!

30 Second Honey Mustard Dipping Sauce


½ cup mayonnaise
2 tbsp yellow mustard
1 tbsp Dijon mustard
2 tbsp honey
1 tsp lemon juice


Place all ingredients in a small bowl and mix together until well combined.


I didn't even actually measure everything out, I just eyeballed it, so don't bother dirtying any measuring cups and spoons, you can always adjust the taste once you're done. Also, while fantastic right after it's made, it's absolutely heavenly once it's sat in the fridge over night and thickened up a bit!

Honest, recipies are coming!

Anna (the newest adorable addition to our family) has arrived, and after three weeks I'm finally getting some energy back. With that energy is some massive guilt for having let this blog die off, so, over the coming days I'm hoping to slowly get back into things (I haven't stopped cooking, so there's lots to update! In the last week alone I've done a ridiculously easy italian sausage bake, blackened tilapia, toffee almond bars, foolproof bbq chicken thighs along with some pork and lamb chops, and that's just what I can remember on no sleep, lol!).

Monday, May 16, 2011


New stuff is coming soon, I swear!

I've figured out the easiest and most fantastic way to make smashed baby red potatoes. They're crispy on the outside and edges, fluffy on the inside, and covered in the perfect combination of salt, Italian seasoning and Parmesan cheese! I had to make them three times in a week. That. Good.

I've also got a lazy day cake (that really isn't THAT lazy, I've got a bit of an issue to work out with whoever named it that back in the '30's). It's a fairly dense white cake toped with a broiled "frosting" made up of coconut, butter, brown sugar and milk. SO delicious! It's a family favorite but the cake used to always give me issues that I've finally worked out. I can now stomp to my hearts content while this puppy bakes!

The really excited bit for me (because, you know, baby arriving in a couple of months), is that I've built a MASSIVE (I'm talking 300 page) binder of recipes, tips and tricks for cooking freezer meals. I'm not interested in any meal that doesn't taste absolutely fantastic, so stick around because in the next couple of weeks I'll be starting to make a bunch of meals to freeze for after the baby comes, and who doesn't love something delicious that you can come home from work and just throw in the oven.

There are lots of pie recipes coming too. I love pies. So much. Love love love love love pies and haven't made any in WAY too long. They'll all be good for the freezer too!

For now though, I've got 4 more days to get a 200 page catalog to the printer. On my own. That's why I've been so MIA. Oh yeah, and Oliver got me sick again. Don't worry, he's just fine, he tends to bounce back quickly. Me...not so fast.

Wednesday, April 20, 2011

(only for the pucker loving) Lemon Squares

I can't take credit for this recipe, at all. I've tried dozens of lemon square recipes over the years and never loved any of them. The crust was either too soggy, or rock hard, and so often the lemon filling would be bland and get a crust over the top, neither of which is appealing. Then, I picked up the America's Test Kitchen Spring Entertaining magazine and there it was, the perfect lemon square recipe. At least for me.

Be warned, this baby is sour, but only the filling. The crust is light and sweet and just crispy enough, and that counters the tart lemon curd beautifuly.

These aren't Oliver approved though, even though I made them specifically for him. This is a child whose favorite snack at a restaurant is the raw lemon slices. Like, he eats them clean. I'm not sure what the deal is: were they too tart for him?  too sweet? Or was it just too close to bed time and he was already fussy? Yeah, I'm leaning toward that last one too.

Enough jabbering!

Creamy Lemon Squares

Prep Time: 15 minutes
Bake Time: 20 minutes + 15 minutes
Makes: 9 generous squares

For the crust:
1¼ c all purpose flour
½ c icing sugar
12 tbsp cold butter, cut into 12 pieces
pinch of salt

For the lemon curd:
4 large eggs
3 egg yolks
1 c white sugar
pinch of salt
1 tbsp grated lemon zest
⅔ c lemon juice (about 4 large lemons squeezed)
2 tbsp butter, cut into 2 pieces
2 tbsp heavy cream
icing sugar for dusting


1. Pre-heat the oven to 350˚F. Line a 9" square baking pan with 2 strips of foil so that you have an overhang of a couple of inches on all four sides.

2. Start with the crust. In a food processor, pulse the flour, sugar and salt a couple of times to combine. Add the butter and pulse until the mixture resembles coarse meal (about 15 one second pulses). You want it to look powdery but hold it's shape when pressed together between your fingers. If it isn't, add 1 more tbsp of butter and pulse a few more times.

3. Press the crust mixture into the prepared pan and bake for about 20 minutes, until light golden brown (check it at 15 minutes to be safe).

4. While the crust is baking, start making the curd. Zest and juice your lemons. In a medium saucepan whisk together the eggs, yolks, sugar and salt. Add the zest and juice, then cook over medium-low heat, stirring constantly, until it thickens. This takes about 8 to 10 minutes. You want the curd thick enough that when you put a spoon in it and draw a line through the curd stuck to the back of the spoon, nothing bleeds into that line. THICK!

5. Pour the curd through a strainer into a medium bowl to get out the zest and any cooked bits of egg. Don't skip this step! Once you strain it you'll see why (and all kinds of junky stuff you couldn't see in the curd in the pan). Stir in the butter and heavy cream, then pour the strained curd over the hot crust and return to the oven for another 15 minutes, until set.

6. Let the pan cool for at least an hour on a cooling rack before removing the squares (via foil sling). Dust the top with icing sugar, and enjoy!

NOTE: These will last for up to 3 days in an air tight container in the fridge. That is, if no one know they're there, because for lemon lovers, they'll be gone in seconds!

Thursday, April 14, 2011

Home Made Flakey's

I really wasn't sure what this was last night, and it took me looking at the pictures this morning again to figure out what exactly I'd concocted. What it was was a flakey, and a delicious one at that! Don't be scared off by the strange line drawings, it was easier to draw it out then explain it, and this really is one of the easiest treats to make!

Home Made Flakey's

Prep Time: 10 minutes (unless you make your own curd)
Bake Time: 20 minutes + 5 minutes
Makes: 4 servings


1 sheet of pre-made puff pastry dough (in the freezer asle)
1 egg, beaten
large decorating sugar
½ c lemon curd, berry curd, or jam of your choice
2 egg whites
pinch of cream of tartar
¼ c of sugar


1. Pre-heat your oven according to the directions on the box of puff pastry (usually 350°F), and line a cookie sheet with parchment paper.

2. Unroll the sheet of pastry, and following the diagrams below, cut into four rectangles and extra edging pieces. Brush the edges of all pieces with the beaten egg, then place the edging pieces onto the main squares. You're basically framing the squares of puff pastry to make a little "boat" once it cooks.

3. Brush the edges again with the beaten egg, then sprinkle with the large decorating sugar. Bake for 15 to 20 minutes, until lightly golden and puffed.

4. While the pastry is baking, make the meringue. Beat together the egg whites and cream of tartar until starting to foam. Gradually add the sugar, then continue to beat until stiff peaks form.

5. When the pastry is cooked, push down the inside of the "boats" with the back of a spoon. Split the curd or jam between the four "boats", spreading in an even layer. Top with meringue, then return to the oven for an additional 5 minutes, until the peaks are just turning golden.


 Puff Pastry Cutting Diagrams:
Start out with a whole sheet of pastry

Cut into quarters.

Here are the quarters.

Cut the edges of each of the quarters like this.

Discard the filled in squares, you don't need them.

After brushing the edges with the beaten eggs, lay the cut edges on top of the main square as shows above. Then, brush these edges with egg again and sprinkle with the sugar.

Tuesday, April 12, 2011

Gone in a Blink Nacho Dip

This is a favourite amungst both my side of the family, and Bo's. My mom's got her version, my Nana has her's, and Jenny's got her's too. Now, I've finally got my own!

This isn't to say that everyone else's wasn't good enough for me. The issue was that no one could ever remember exactly what portions they used of the ingredients, which meant that 50% of the time it was great, and 50% of the time it was either too runny, or too hard.

So, I made it a couple of times, and actually remembered to measure what I was throwing in, and I've finally got it down. Yes!

Worlds Best (and easiest) Nacho Dip

Prep Time: 10 minutes
Chill Time: 30 minutes
Serves: 6 - 8


1 pkg cream cheese
1 cup sour cream
½ tbsp taco seasoning (optional)
1 jar salsa
1 ½ c shredded cheese (I like a mix of cheddar and mozzarella)


1. Shred the cheese that you want to use.

2. Put the cream cheese in the bowl of a food processor and mix until smooth. Add the sour cream and taco seasoning and mix until well combined.

3. Spread the cream cheese mixture evenly in the bottom of a glass baking dish. Top with the salsa, then with the shredded cheese. Chill until the cheese firms back up a bit, about 30 minutes. If you're in a rush, it's find to eat right away.


NOTE: There are all kinds of other things you can add in here, like freshly chopping jalapeños, onions or peppers. I prefer to leave it as is, and just bump up the flavor by using home made salsa when I have an extra jar lying around.

Thursday, April 7, 2011

Best (indoor) Burgers

Griddle Burgers

These burgers are my absolute favorite to make year round. I'm not big on the super thick home-made style burger full of onions and spices. I like my burger meat thinish and tasting like meat. 

Then I cover it with mustard, ketchup, relish, mayo, tomato and sometimes dill pickel. Maybe I'm not such a purist after all.

Bo was nervous the first time I said I was making these, but he was a quick convert. Sure, we still BBQ in the warm weather for a change sometimes, but it snows here a lot, and who wants to go 6 months without a decent burger! Did I mention that this will taste just like the burger from that little mom and pop dinner that's been in business for 80 years? It will. The key is to steaming it for the last couple of minutes, and getting a few crispy pieces on the edges from cooking on top of it's own fat. Ignore how gross that sounds and remember: crispy edge bits!

If you want to be really adventurous you could sauté some onions on the griddle first, then cook the burger on top of that. I haven't done this yet because I like having one meal that I can do from start to finish in less then 15 minutes. On day though :)

Prep Time: 5 minutes
Cook Time: 6 minutse
Serves: 4


1lb lean ground beef
4 cheddar cheese slices
4 Burger buns, buttered and lightly broiled to toast


1. Pre-heat your griddle (or frying pan) to medium-high heat. Roughly split the ground beef into four equal portions.

2 portions shown.

2. Roll each portion out between plastic wrap until about ½" thick. Generously salt each side with salt and pepper.

3. Put the burger on the griddle and cook for 3 minutes on the first side. Flip. Cook for 1 minute on the second side, then top with cheddar cheese and cover for another 1 to 2 minutes.

3 minutes on first side.

Flip, then cook for 1 minute.

Add cheese slices.

Cover to steam and cook for 2 minutes.


2 Tomato Salads

Here are two of our favorite summer salads. Nothing beats bright, fresh, ripe tomatoes, and once you start pairing those with the tang of viniger and the crunch of cucumber. It's over!

Tomato, Mozzarella and Basil Salad with Balsamic Glaze

Prep Time: 5 minutes
Serves: 6


1 or 2 large beefsteak tomato
1 pint cherry tomatoes
1 ball fresh mozzarella cheese
Fresh basil (about 5 leaves)
Balsamic reduction glaze
Sea salt


1. Cut the beefsteak tomatoes and fresh mozzarella cheese into six ½" thick slices. Cut the cherry tomatoes in half.

2. Place the tomato slices around a plate, and top each one with a slice of cheese then toss on the cherry tomatoes. Tear the fresh basil into small, bite size pieces, and sprinkle over the tomatoes and cheese. Drizzle on the blasamic glaze and sprinkle lightly with fresh ground sea salt.


NOTE: I'm lucky here in Canada because our grocery gain (Loblaws) carries a store brand PC balsamic glaze that's fantastic. If you're not so lucky to find one to keep on hand in the fridge, don't fret because it's a BREEZE to make yourself. Here's how:

Balsamic Glaze Recipe

Prep Time: 1 minute
Cook Time: 15-20 minutes, give or take
Makes: ¼ - ½ cup of glaze


1 cup balsamic viniger
1 tbsp honey (or white sugar, or brown sugar)


1. In a sauce pan over medium heat combine viniger and sweetener. Boil over medium heat until reduced by 50 to 75%.

This is delicious over meat, salads, and even ice cream.

Tomato and Cucumber Salad

Prep Time: 5 minutes
Serves: 6


1 large beefsteak tomato
1 pint cherry tomatoes
1 cucumber
White vintager


1. Cut the large tomato and cucumber into bit size pieces, cut the cherry tomatoes in half.

2. Put all pieces in a glass bowl (never metal, it will end up tasting tinny). Add white vinegar (about ½ a cup) and salt (about 1½ tbsp). Toss together and taste, adjusting your flavoring as needed.

Tuesday, March 29, 2011

Chicken with 40 Cloves

Chicken with 40 Cloves 

This is one of Bo and my favorite "nice" dinners. By "nice" I mean better then meatloaf and not cooked often enough. Really though, it's so easy to make, and now that I've figured out a version with chicken pieces as an alternative to a whole chicken when you're in a bit more of a rush? Well, it's pure gold! Keep this is the back of your mind for company too, it looks quite impressive with no effort past the initial 10 minutes on the stove top!

Also, do NOT be scared by the name, even if you're not a garlic person. The flavor added to the chicken is so mild and delicate because the garlic turns sweet from slow roasting in the braising liquid.

Prep Time: 20 minutes
Cook Time: 1hour 10 minutes (chicken pieces) or 1 hour 40 minutes (whole chicken)
Serves: 4


1 whole chicken (whole, or cut into 8 pieces. you can also just buy chicken thighs or breasts, bone-in, skin on)
4 large garlic heads worth of cloves, peeled (this will net you around 40 cloves)
2 tbsp butter
1 tbsp olive oil
¼ cup chicken stock (sub water if you don't have stock on hand)
1 tbsp lemon juice
2 large sprigs of fresh thyme


Pre-heat your oven to 350°F and generously sprinkle your chicken with salt and pepper on all sides.

In a dutch oven over medium-high heat melt the butter together with the olive oil until searing hot. Add your chicken and brown on all sides (about 3 minutes per side). Remove chicken to a plate.

Drain all but 1 tbsp of accumulated liquid from the pan, then add garlic cloves and cook for a couple of minutes, until starting to become fragrant but not browning.

Turn off the heat and add your chicken back to the pot, on top of the garlic. Pour the chicken stock and lemon juice evenly over the top of the chicken, then add the thyme sprigs. Cover with the lid and bake until the thickest part of the thigh registers 180°F (a whole chicken will take about 90 minutes, chicken pieces about 45 minutes).

Let the chicken rest on a plate for ten minutes, tented in foil, before carving.


Note: Do not throw out the garlic from the bottom of the pan after cooking. If you do this I will have to come to your house and call you nuts! Slice up and lightly toast a baguette, then spread the soft, sweet roasted garlic cloves on it. Or, mash some up and make a quick vinaigrette out of it. Or, mash some up and mix with some extra virgin olive oil, grated Parmesan cheese, a splash of balsamic vinegar, salt and Italian seasoning, then dip some bread in it. Your options are endless.

The only option I won't let you have is to throw it out!

Saturday, February 12, 2011

Puffy Oven Pancakes

Puffy Oven Pancakes 
(aka Dutch Babies... you can't make that kinda thing up!)

This is absolutly one of my favorite breakfasts to make.

It's Oliver approved too, always a bonus!

Plus, there are a bunch of different variations you can make on it. Here we go:

Prep Time: 5 minutes
Bake Time: 20 minutes
Serves: 2


2 eggs
½ c milk
½ c flour
dash of cinnimon
dash of nutmeg
3 tbsp butter, cold
1 tbsp brown sugar (optional)
pinch of cinnamon (optional)


1. Preheat your oven to 425°F. Place 2 tbsp cold butter into a glass pie dish, and place in the oven to heat while you make the batter (about 5 minutes, until the butter is melted and some brown bits appear). In a small bowl, mix together brown sugar and cinnamon, set aside.

2. Beat the eggs, milk, flour, cinnamon and nutmeg together until smooth. Pour the mixture into the heated pie dish. Some of the butter will end up on top. This is glorious, don't worry! (Note: I doubled the recipe, that's why there are two pie plates)

3. Bake for 8 minutes, then remove from the oven and sprinkle with cinnamon and sugar mixture. Place 1 tbsp butter in the center of the pancake, and return to the oven for another 8 to 10 minutes.

NOTE: When cooked, the center will be a little custard-y, that's exactly what you're looking for!
VARIATIONS: There are a bunch of variations you can do here, basically anything you can think of. Here are a few of my favorites though:

1. Toss apple or pear slices in the sugar mixture and place on the pancake (either at the start to bake it, they just won't puff up, or after 8 minutes).

2. Top with Jam at the 8 minute mark

3. Bake plain, the spread a little bit of dulche de leche and some banana slices on top. Mmmmmm

Wednesday, February 9, 2011


I have been just so, so sick this week. I came down with something Friday night, and it's just gotten worse, so nothing's been updated.


I do have a couple waiting in the wings though, and I'll get them up as soon as I can say supercalafragalisticexpialadoshus without starting a coughing fit.

I'm hoping tomorrow?

Get ready for a 5 minute, 4 ingredient, pineapple cream pie, corn flake cookies, and how I make Ragu a little more fun with just a few quick additions.

For now: back to bed!

Then to the doctors.

Then to the other doctors.

Then to garbage night.

Crap, I totally forgot that it was garbage night. Help me.

If you're bored, make the chocolate sheet cake that I got from The Pioneer Woman, it'll change your life!

Or the butter tarts, they're faster and ohhhhhh so good!

Thursday, February 3, 2011

Show Stopper Roast Chicken

I call this my show stopper because is tastes like I put hours of planning and effort into figuring out the perfect combination of accouterments to highlight the bird, when really, I got lucky about 5 years ago on my first shot and haven't looked back. Sure, I've tried variations, but I always come back to this.

Unless it's summer time.

Then it's all about the beer can.

Or the rotisserie!

Did I mention that this is a breeze to pull together too?


It's a breeze to pull together!

Show Stopper Roast Chicken

Prep Time: 10 minutes
Bake Time: 2 hours +/-
Serves: 4, but they'll fight over it


1 lemon, sliced into ¼" rounds
8-10 sprigs fresh rosemary (just buy a pack at the store and use it up)
1 medium sweet onion, sliced in half, then each half into 4 chunks
6 tbsp butter, softened
garlic powder
olive oil

Spice Rub:
1 tsp salt
½ tsp pepper
½ tsp garlic powder
1 tsp paprika
½ tsp old bay seasoning


1. Preheat your oven to 350°F and mix together your spice rub.

2. Rinse your chicken, then pat dry with paper towels. Sprinkle the cavity of the bird liberally with salt, pepper and garlic powder. Stuff the cavity with 1 tbsp of butter, 3 sprigs of rosemary, and some lemon slices and onion chunks (roughly 2 of each).

3. Loosen the skin from the breast meat and the legs. Rub ½ tbsp of butter under the skin of each leg, and 1 tbsp of butter under the skin of each breast. Rub the remaining two tbsp of butter all over the outside of the skin. Finally, rub the spice rub over the buttered skin. Yumm.

4. Place the remaining onion chunks, lemon slices, and rosemary sprigs around the perimeter of your roasting pan. Place the chicken, breast side up, onto a roasting rack in the pan. Sprinkle a bit of kosher or fresh ground sea salt over the top of the chicken.

5. Bake at 350°F until the thickest part of the breast registers 180°F on a thermometer. Half way through baking (1 hour in), drizzle some olive oil over the top of the chicken (1-2 tbsp). Be sure to let the chicken rest for 15 minutes before carving or else the meat will lose its juices and you'll be eating dry bird.

My Cheddar (not Bay) Biscuits and My (not Bisquick) Biscuit Mix


So, I'm pregnant, and being so I get cravings. Frequently this time around, and a couple of weeks ago all I wanted were the Red Lobster Cheddar Bay biscuits. I'd been down this road before, and I've tried many of the online versions only to be disappointed, so at least I knew what not to do.

I pulled out the standard ingredients, including biscuit mix, only I didn't have any biscuit mix. Dun dun dun.

Panic like whoa.

See, I live in a small town. We have 2 restaurants that are really more like diners (and one of them only sells chicken wings, but there's a third going in now, woot!). To actually get to a red lobster is a 30 minute drive each way, and I was already in my pajamas (something I tend to get into 0.34 seconds after getting home from work). So, my only option was to make the biscuits from scratch. Or go to the grocery store (please recall pajama statement above).

So, I started hunting online for a biscuit recipe, but instead of finding a biscuit recipe, I found a biscuit mix recipe, and it ended up being awesome! I would link it, but I can't remember where it was, and I forgot to favorite the page. I'll try to figure this out later though, because they deserve all the credit!

Enjoy! I have 3 times since I figured this out (please remember I'm pregnant), and now because I'm typing it out, I'm pretty sure they just got added to the menu tonight. I'm sure they'll work with Asian marinated pork tenderloins!

Cheddar (not Bay) Biscuits

Prep Time: 10 minutes
Bake Time: 17 minutes
Makes: 12 large biscuits


2½ c biscuit mix
4 tbsp butter, straight from the fridge cold
¾ c whole milk, cold
½ tsp garlic powder
1 heaping cup grated medium cheddar cheese

4 tbsp butter, melted
½ tsp dried parsley flakes
1 tsp garlic powder
¼ tsp salt


1. Preheat your oven to 400°F and line two baking sheets with parchment paper.

2. Combine the biscuit mix, butter and cheese with a pastry blender (or cut in with a couple of knifes or forks, I highly recommend getting a pastry blender though!). You want the butter to be in pea sized pieces mixed with the flour.

3. Gently stir in the milk and garlic powder. Don't over mix this or the biscuits won't be fluffy

4. Use a ½ cup measuring cup to scoop up the mix and place onto the prepared baking sheet (you're hands will get a little messy here.

5. Bake for 15 - 17 minutes, until the tops of the biscuits begin to turn a light brown

6. While the biscuits are baking, mix all the topping ingredients together. As soon as the biscuits come out of the oven, use a pastry brush to brush the topping onto the top of each biscuit. Don't be shy here!

NOTE: You can also make smaller, ¼ cup sized biscuits. Just decrease the time in the oven by a few minutes and keep your eye on them. I like the big ones because then I say that I only ate 2 (or 3, or 4) of them, instead of 4 (or 6, or 8).

Pantry Biscuit Mix

This is fantastic because you just store it in a large airtight container in a cool, dry place, or the freezer, for up to 8 months! I found this mix to make biscuits far superior to the store-bought brand...but that's just my humble opinion.

Prep Time: 5 minutes
Makes: 11 cups of mix


9 c all purpose flour
¼ c baking powder
1 tbsp salt
2 c shortening


1. Add all ingredients to a food processor and pulse until the mixture resembles course crumbs. Store until needed.

Nan's Buttertarts


This is my great-grandmothers recipe for buttertarts, and it's so simple that I almost feel like they can't possibly be as good as they are. And they are good. I'm currently trying to find a fair to enter them in (because yeah, on my bucket list, right next to making it into the Guiness Book of World Records for anything, is to win a blue ribbon at a country fair. I think these are my ticket).

I made these a week and a half ago, and I know that I've got at least one more pack of frozen tart shells in my freezer, so it's been a battle of the wills to not make at least another dozen. Can this (with it's butter and milk) count as a serving of dairy? Half a serving?

Oh yeah, these are definitely Oliver approved too!

Without further ado...

Prep Time: 10 minutes
Bake Time: 28 minutes
Makes: 24 tarts (standard size)


2/3 c butter, softened
2 c brown sugar
2 eggs
4 tbsp milk
2 tsp vanilla
walnut pieces (optional)


1. Preheat your oven to 450°F and prepare your tart shells.

2. Cream together the butter and sugar until light and fluffy

3. Add the eggs, milk and vanilla and mix until well combined.

4. Drop a few nuts (if using) into the bottom of your prepared tart shells (or your tenderflake ones from the freezer, like I do). Fill each shell with 1 tbsp of filling

5. Bake at 450°F for 8 minutes, then reduce the oven temperature to 350°F (do not remove the tarts) and continue baking for another 15 to 20 minutes, until golden brown.

NOTE: At 15 minutes, your filling will be runny, at 20 minutes it will be firm. I'm a firm filling person (as were the folks here at the office, who have been harassing me all week to bring in more), so I strongly suggest going that route.

Thursday, January 20, 2011

Funny Story

First of all, I suck, because I don't update this. And that's a horrible thing, because I have a terrible memory, so besides not keeping a record of my favorite recipes, I'm also losing that record of all the mundane things that go on in our house.

Not today though, because last night something so ridiculously cute happened that if I don't write it down I'll hate myself forever. Or as long as I can remember to.

Any way...

Wednesday night is garbage night, which you've heard me complain about millions of many times before. Oliver's usually my little "helper", trekking around behind me from room to room. I start upstairs, master bedroom, Oliver's room, guest room, then into the upstairs family room. Here's where I lost my little helper. He found Chuck the talking Truck and I was forgotten, so I continued downstairs, and had been cleaning out the fridge when I realized it had been at least 5 minutes since I'd heard anything.


Not a peep, not him walking across the floor. Not him trying to turn the TV on, or climbing onto the table, or knocking over a picture. Nothing. And this was very concerning, because when he's that quiet he's into something he KNOWS he shouldn't be.

I tried calling him, still silence.

I crept up the stairs, jumped around the corner thinking I'd catch him painting on the walls or something. But from across the room, all I saw was my little angel sitting on the couch, looking at me.

Then I saw the Oreo bag.

I walked over to the couch, and Oliver, panic in his eyes, stretched out his arm to offer me the last eighth of an Oreo cookie, with all the filling licked off.

"Hey Mom, I was just getting this cookie for you, but I wanted to test it first to make sure it was fresh"

Sure you did Oliver.

Then, when I said "No thank you", trying to act all stern, he slowly, while still looking at me, tucked his arm under his bouncer, and "hid" the cookie. This is when I couldn't take it any more and just burst out laughing. I told him he could finish the cookie, but he acted like he didn't know what cookie I was talking about, and he jumped off the couch and headed downstairs to help me finish the garbage.

I have no clue how many Oreo's he went through before I got up there, I'm only glad that he'd already eaten dinner so it didn't ruin his appetite. Judging by the amount of crumbs stuck to his face and hands, I'd guess at least a few.

An hour and a half later, when we went back upstairs to watch some tv, the first thing he did was bee-line it to his bouncer and eat that last bit of cookie.

I love this kid so much!