Joe Bear Bread French Toast

1.  Find your own Joe Bear. We aren’t sharing ours!
2.  Get on Joe Bear’s Christmas bread list.
3.  Cut thick slices of bread the night before your breakfast feast. Prop them up so all sides get air, then leave them out overnight to stale.

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4.  Prepare your custard the night before and put in the fridge. 3 eggs, 1 cup half and half, and 2 tablespoons of honey. This makes about 6 slices of French Toast.
5.  The next morning put your custard in a flat shallow pan or container. Preheat the oven to 375.

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6.  Lay stale bread in the custard for 30 seconds on each side. Evacuate to a cooling rack on top of a cookie pan.

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7.  Brown each side in a nonstick pan with butter.

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8.  Evacuate to the same cooling rack once brown.

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9.  Place rack with browned toast in the oven for 5 minutes.
10.  Top with confectioners sugar and warm maple syrup. More butter doesn’t hurt.
11.  Feast!

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Oxytocin

Bonding (v) – giving baby a piece of your soul and never being whole without them again.

Impressive stuff, oxytocin, to add an entirely new entry to my list of priorities and blast it straight to the top in just six short weeks.

Healthy Peyton = Happy Mommy

The doctor says you are healthy and that your heart rate sounds good!  I had spinach for you tonight…followed by tiramisu for me.  :)

You’ve been moving all day, and I could see you rolling around through my dress. You are the coolest thing I’ve ever done, and I will love you forever.

My Room – A Guest Post by Peyton

Scout selflessly (and wholly not by choice) sacrificed his room for my nursery.  What a generous and loving puppy brother I have!

Bedding courtesy of Gigi and Papa Joe!

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Daddy and Papa Joe assembled the closet system, with very little help from Mommy that was totally unnecessary anyway because they would have gotten it right without her input. :)

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Scout is a terrible nesting buddy. He only wants to sniff my tiny clothes, steal my squeaky stuffed animals and nap!

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Dad can only nest for a while before resting. Mom is the champion nester, which is odd since she isn’t normally the tidy one.

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0 – 34 Weeks Pregnant In One Post!

So…I’m pregnant. You probably knew that, and you’ve probably seen many of these pictures but here they are again.  In chronological order, I present my pregnancy (so far):

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7w5d
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8w3d - Our tiny dinosaur
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11w1d
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13w2d
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13w4d - Getting hydrated for a better ultrasound image
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13w4d
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15w
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15w6d
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18w
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18w6d
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19w2d
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20w
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20w3d

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It's a boy!
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21w6d
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22w - Las Vegas
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22w5d
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26w1d
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28w - Feeling Peyton rolling around
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GD Test
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TDAP shot...OUCH!
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30w3d
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31w5d
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33w6d

Leftover Turkey Pot Pie

So I’ve decided to try blogging…here I go!

Every year for the past 6 years my friends and I have celebrated Thanksgiving together in early November.  I usually host the party at my place (which at one point was a tiny 1br/1ba apartment), but this year Brian (husband) and I wanted to have a Halloween party instead, so Kellie (BFF) took over hosting duties this year.  Our Halloween party was fun, but Friend Thanksgiving is always my favorite!  Everyone brings a dish to share, I handle the turkey, and usually there is a special adult beverage of some sort (Pumpkin Pie Martinis in the past, this year we had Julie’s Evil Apple).

I take my turkey pretty seriously.  I’ve watched Alton Brown’s Romancing the Bird special at least a million times, and I’ve never once had a turkey turn out anything less than perfect……until this year.  This year I made the mistake of not thawing my turkey out thoroughly before brining it.  That meant that the brine wasn’t able to do its job 100%, the turkey took a good bit longer to cook than it normally does, and the result was a slightly dry turkey.  Sad day for Kristen :(

Despite the dry turkey, Friend Thanksgiving was a hit!  The Evil Apple was probably my favorite culinary part of this year’s celebration.  We had plenty of turkey leftover, as always (my eyes are always bigger than our collective stomachs when I’m at Publix), so I planned to make a Turkey Pot Pie with the leftovers.  So…another side story (sorry)…I recently watched Food Inc and promptly signed up for a biweekly delivery of organic fruits and veggies through Nature’s Garden Delivered.  Last Thursday my first box arrived packed full of bananas, broccoli, red cabbage, romaine lettuce, onions, pears, purple potatoes (so cool!), sweet potatoes, and grape tomatoes.  I’m in veggie heaven, while Brian is just struggling to survive (not a veggie fan).

So last night I made Turkey Pot Pie (finally…I’m getting around to the entire point of this post).  It was AMAZING!  Seriously the best pot pie I’ve ever had in my entire life.  Husband confirmed its amazingness, and even asked for seconds.  I didn’t decide to write about this until after the pie had been prepped, baked, served and eaten so I only have pics of the finished product (with slices already cut out and devoured).  Sorry.  I’ll get better at this, I promise.

Without further ado….I present to you TURKEY POT PIE!

Ingredients:
– turkey (duh)
– pie crust (I use the frozen kind that you unroll)
– cream of mushroom soup…I like the mostly fat free kind (I’m sure cream of chicken would be fine, too)
– veggies.  No really…just whatever you have handy.  I used red cabbage, sweet onion, purple potatoes, fresh broccoli, and a bag of frozen mixed veggies (corn, carrots, peas, and green beans).

I started with prepping my veggies and building the “insides” of the pot pie, so I didn’t preheat the oven until later.  I diced the onion first and sauteed it with some olive oil for a couple minutes on medium heat, then I added the chopped red cabbage, broccoli, and cubed purple potatoes.  Nothing was cut precisely since it was all going into a pie, anyway.  No need to get fancy about it.  It’s turkey pot pie, y’all.

Once my fresh veggies had a few minutes (maybe 10 minutes on low heat) to get to know each other, I tossed in the bag of frozen veggies, put the lid on it, and started chopping up turkey.  I just pulled some pieces off and roughly chopped them into cubes…nothing fancy.  I tossed the turkey in the pot, then immediately added some cream of mushroom soup.  Now, I ended up adding a whole can…..a whole GIANT can.  Not a regular can.  This was a can designed for a large family, and not a two person/one pup household.  I was aiming for leftovers to freeze, so don’t judge me.  Anyway, I added the soup until the consistency seemed about right.  I didn’t want a soupy pie, but you do whatever you want.  I put the lid on it, and started prepping my pie crusts.  I’d explain how to use them, but it says on the box so just read that.

Once my pie crust was situated and ready to be filled, I did a last check on my filling.  The #1 most important step in cooking anything at all is to TASTE IT.  Not when it is done….while you are cooking it.  Now obviously that is difficult with something like a steak, but we are working with pot pie here so no whining.  I tasted my filling and honestly it was delicious as it was, but I ended up adding a bit of cayenne pepper and fresh ground black pepper because I love them.   Stir to combine.  Pour into crust.  Oh…crap.  At some point you should have preheated the oven to whatever degrees the pie box says.  I believe it was 450, but read your pie crust box to be sure.  Okay, so back to pouring the filling into the crust.  Just pour it in, smooth it out, and lay your top crust on it.  Make sure not to fill it allllll the way to the edge, or you won’t have any way to crimp your crust.  The top crust needs to be crimped to the bottom crust.  I just sort of smooshed them together with my fingers and tried to make it look pretty, but I don’t think there is much you can do to mess this part up.  Now…..stick it in the oven!

I think I baked my pie for about 15 minutes, then checked it and it needed 5 more (so 20 minutes total, in case math isn’t your thing).  I would suggest checking it to make sure it doesn’t burn, though.  Don’t open the oven door, but that’s like Cooking and Baking 101, right?

Here is a pic of the finished pie:

And that is officially my first blog ever.  Yeah!