Les Miserables & the wild rover

We (Kathy & I) saw Les Miserables at NMU and it was absolutely wonderful. I enjoyed every moment of it. This was my first play at NMU and i can't wait to see more

We went to the wild rover for dinner afterwards and it just "ok". i was craving irish nachos and they have changed some things, not for the better. I don't need to go back there, i was disappointed. 

taco truck in Mqt...yeah its amazing

 I ordered the carmen and the colleen...amazing!

toast

yes this toast says "i heart you" and yes i do this every time i make toast for my children

great dinner

comfort food

random pics from snow day

steven

just my hubby & i home for dinner and this is what was waiting for me when i got home....

velvetta, hormel chili no beans and rotel with chips, AMAZING! I could eat this every night but lets get real people, it sure isn't good for you

Aunt Nora's garden

from left to right: Banana potato and carrots (yes, the white & purple are colored carrots)

pear spice cake

I really enjoyed making this cake because I used my gram's mixer & peanut grinder...

http://www.joythebaker.com/blog/2008/12/pear-spice-cake-with-walnut-praline-topping

I made a couple changes to the recipe. My family is not a fan of walnuts so I used cashews. I only grinded them, I didn't cook them. I only had to use 1 large pear to yield enough cut up pieces. I used an angel food pan because I don't have a bundt pant. I forgot to buy cream to make the frosting so I did a glaze instead...

1 c. powdered sugar
1 1/2 T. milk
1/4 t. vanilla
crushed cashews

tomatoes

it's been a poor showing for tomatoes this year...

Pasty toepod...

My nephew turned 4 and my sister made these cupcakes...they are a BBQ grill!

they are a brownie in a cupcake holder, chocolate syrup to make the lines with a little red sugar sprinkled on top. The kabob is make of different color gumdrops and the "pork chop" is one of those carmel candies with the white in the middle...

Blueberry & lime jam...

Vanishing breakfast rolls...

yum...

cookies

they are to die for and sooo easy...

Menu planning...

this is one new recipe (i'll attach it later) that I tried and my family loved, easy chicken cordon bleu, it was easy & tasted good

Vegan Lasagna...

Picture courtesy of Haley (this is actually the lasagna receipe below that I made, she took a great picture). I found this recipe online and I made it on Sunday...Tyler tried it and didn't like it, Aubri WOULD not try it; Steven, Sheena and I liked it...I brought some to work for my co workers to try

submitted by: Jessica
PREP TIME 30 Min
COOK TIME 2 Hrs
READY IN 2 Hrs 30 Min

INGREDIENTS

2 tablespoons olive oil
1 1/2 cups chopped onion
3 tablespoons minced garlic
4 (14.5 ounce) cans stewed tomatoes
1/3 cup tomato paste
1/2 cup chopped fresh basil
1/2 cup chopped parsley
1 teaspoon salt
1 teaspoon ground black pepper
1 (16 ounce) package lasagna noodles
2 pounds firm tofu
2 tablespoons minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped parsley
1/2 teaspoon salt
ground black pepper to taste
3 (10 ounce) packages frozen chopped spinach, thawed and drained


DIRECTIONS
Make the sauce: In a large, heavy saucepan, over medium heat, heat the olive oil. Place the onions in the saucepan and saute them until they are soft, about 5 minutes. Add the garlic; cook 5 minutes more.
Place the tomatoes, tomato paste, basil and parsley in the saucepan. Stir well, turn the heat to low and let the sauce simmer covered for 1 hour. Add the salt and pepper.
While the sauce is cooking bring a large kettle of salted water to a boil. Boil the lasagna noodles for 9 minutes, then drain and rinse well.
Preheat the oven to 400 degrees F (200 degrees C).
Place the tofu blocks in a large bowl. Add the garlic, basil and parsley. Add the salt and pepper, and mash all the ingredients together by squeezing pieces of tofu through your fingers. Mix well.
Assemble the lasagna: Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch casserole pan. Arrange a single layer of lasagna noodles, sprinkle one-third of the tofu mixture over the noodles. Distribute the spinach evenly over the tofu. Next ladle 1 1/2 cups tomato sauce over the tofu, and top it with another layer of the noodles. Then sprinkle another 1/3 of the tofu mixture over the noodles, top the tofu with 1 1/2 cups tomato sauce, and place a final layer of noodles over the tomato sauce. Finally, top the noodles with the final 1/3 of the tofu, and spread the remaining tomato sauce over everything.
Cover the pan with foil and bake the lasagna for 30 minutes. Serve hot and enjoy.