Author: Sadie's Nest

A little Erma Bombeck meets Ree Drummond. Lover of cheese and dips. I'll take a coffee. Welcome to the Nest!

School’s Out for Summer

The time has come! School is out and summer vacation can begin! Of course we have to celebrate!

IMG_5876

It seems like just a few weeks ago, it was the first day of school…

233 - Copy

And I had to chase your bus down the street, pregnant and in the rain… right after we took this picture, because it didn’t stop at our house like it was supposed to. But forget all of that! Let’s jump in the pool!

IMG_5764

And squirt water guns!

IMG_5734

Let’s blow bubbles!

IMG_5739

It’s time to kick off our shoes and play in the sprinkler!

IMG_5748 - Copy

We need to jump in a bounce house!

IMG_5740

And have a water balloon fight!

IMG_5770

We need to eat Popsicles!

IMG_5754 - Copy

…And more junk food!

IMG_5723

Because by golly, school’s out and summer is here! And that’s something to wipe our chalk-y hands off and smile about!

IMG_5731

Homesteading

I think I could do it, homestead. I do place an emphasis on ‘think.’ Do you watch Alaska: The Last Frontier? Granted they have years of experience, an established farm, and heavy machinery. That said, doesn’t it seem like fun? Your work is your existence, yours and your families’ and your animals’… It just seems like the way it was meant to be. I don’t believe it’d be easy. I think it’s a lot of hands-on hard work. So you’d have to have a good team. I want to be a Kilcher. Or rather, I’d like to keep my family and have us all be like the Kilchers. (Side note: did you know they’re related to Jewell, the folk singer? Atz is her dad! I thought that was interesting.) I’m sure some of you think I’m crazy, and maybe a couple weeks into homesteading, I’d think I was crazy too. But right now, I’m in.

I am also into Alaskan Bush People. Aren’t they the sweetest family? Now, there are members in my own family that don’t see things exactly the way I do regarding this topic. But for living the majority of their lives out of society, I think they seem surprisingly well adjusted. I love the way the sons and daughters talk about their mother and father. They are so respectful! And even when the brothers argue, (because if you were with someone 24/7 you’d probably argue sometimes too; I’m sure I would) you can tell they are genuinely concerned about and love one another. It seems like there is such a lack of that in the world today. I truly respect the way they are unafraid to reside in the wild, happy just to have each other and the great outdoors. I am elated that the new season has started. The cabin they built for the parents is idyllic. I can’t wait to see if the matchmaker finds wives for the boys. But live in the bush… I don’t think I could do that. At least I know myself well enough to know that one wet day in the cold would be enough to want to get me out of there. I’ve got to have some shelter, like with a roof, and I’d like a light; preferably one I can turn on and off. I’d also like to have blankets and pillows and a door. And a pharmacy with infant Tylenol within a drive.

Sprinkling Annie

After having a baby shower, among our group of friends (and I know we’re not alone), we started doing this thing where we throw an event for having a baby, every baby. Since it’s not really a shower because they’ve already had their first shower, with their first baby, we call it a ‘Sprinkle.’ The mom-to-be (again) already has the big items they need, so mostly this consists of buying a cute new outfit for the baby, and getting together to celebrate (and eat)! It’s especially nice, as in this case when the first baby was a boy, and now Annie is having a girl. So getting some pink into the wardrobe is fun!

Here is a picture of the handsome big brother.

IMG_5551 - Copy

The theme of the shower was strawberries. They are fresh and sweet (like babies) and perfect for outdoor gatherings this time of year. Such a nice punch of color against the greenery! My mother made the centerpieces, strawberry plants, also doubling as door prizes.

IMG_5550

We ate brunch style foods, pancakes with homemade strawberry syrup, sausages, danishes, muffies (aka muffin tops), and cheesy egg and sausage casseroles (so good)!

IMG_5532

IMG_5518

IMG_5506

We dubbed the parting gifts after the baby girl (to-be), Hannah’s Strawberry Syrup (the same syrup the guests enjoyed at the party).

IMG_5493

IMG_5541

Of course the cake had to be strawberry too! And had to be washed down with strawberry lemonade, naturally.

IMG_5486

IMG_5484

We also featured a smoothie bar (including but not limited to Hannah-Banana smoothies) and iced coffee drinks.

IMG_5503

IMG_5502

A picture of the fam; mom, brother and dad…

IMG_5523

We can’t wait to meet you baby Hannah!!

Mexican Goulash

I grew up eating goulash. It’s a hearty and relatively inexpensive meal that’s flavorful and colorful. I also love Mexican food. So when I had ingredients to suit both, I got creative. This is one of the first recipes I ever made. It’s still a favorite.

Serves 6

12 oz pasta (rotini, macaroni, whatever you have)

4 cups vegetable broth (divided)

1-2 Tbsp olive oil

3 cloves garlic minced

1 small onion diced

1 hot pepper diced

1 lb ground beef

1 taco seasoning packet

2 Tbsp butter

8 oz cheddar cheese

5 rounded Tbsp salsa (or can of diced tomatoes, drained)

½ tsp paprika

Bring 3 ¼ cups of vegetable broth to a boil. Add and cook pasta (stirring often). In the mean time, heat olive oil in a large skillet. Sauté onions 1-2 minutes until they soften. Add garlic and pepper, sauté 1-2 minutes more until onions are translucent. Add beef, brown and drain excess fat. In a medium sauce pan heat remaining ¾ cup of broth and butter. Add and melt cheese and paprika (because this dish is partially Hungarian! And it gives pretty flecks of color to the cheese sauce.) Remove from heat.

Check your pasta for doneness and remove from heat if necessary, it should have absorbed the liquid, so no need to drain. Then add pasta and cheese sauce to meat mixture in the skillet. Toss until all components are mixed together. Then take pleasure in the opportunity to bring two diverse cuisines into one yummy dish!

Cookbook Crazy

I have a serious problem, a legitimate weakness for collecting cookbooks. I read them like people read mystery novels or classic literature. I thoroughly enjoy them. I love the pictures and the recipes and the shared techniques and the background stories. I like imagining on what occasion I can make the prospective recipes and with what company I would enjoy them. I have even gone as far as cataloging many recipes in a computer database to be able to quickly retrieve recipes by ingredient. For example, let’s say I got a great deal on some sweet, juicy, organic blackberries. Well, then I would go through my database and pull up my file on fruit. I would then proceed to blackberries, and sift through every pie, cobbler, muffin and scone, etc recipe until I found one that sounded interesting. I would then see which of my books it was from, what page I can find it on, if it has a picture, if I made it before and, if so, what I thought of it. I realize this is totally nerdy of me.

 IMG_5215

Do they have cookbook reading clubs? We should start one. I just read Three Sisters Bake. It almost brought me to tears (not kidding, I should get out more). I can completely relate to the desire of starting a café with a sister. I’m not sure about the black pudding, but I’m not Scottish either. I’d try it though. Their rustic baking pictures are just my style, and I can’t wait to make their soups.

 IMG_5218

Currently I am reading Simply Delish by Jessica Merchant. Her food sounds fun and flavorful. I need to get some whole wheat pastry flour. And she makes toast with toppings look like a whole new cuisine. Her excitement is contagious; I should drink a kale smoothie and go to the gym.

 IMG_5229

My at present favorites are: Pioneer Woman, I am waiting with anticipation for her new book to come out this fall; Barefoot Contessa, and Better Homes and Gardens. All of them are easy for a home cook like me to follow, and I am almost always happy with the results I get from them. Pioneer Woman cooks with a practicality that I can relate to. She almost always cooks with ingredients I have on hand. Her food, I find, in general is simple and scrumptious just like she claims it is. And she takes pictures every step of the way, which is perfect for me, because I know what it’s supposed to look like as I go along! I’m a fan. Barefoot Contessa is great for me. She measures everything. When I make her roasted chicken or leg of lamb, I feel fancy and triumphant. Just follow the instructions! I refer to her recipes and entertaining tips often. She has this simple sophistication. Maybe I’m persuaded by the pictures of her Hampton’s home and garden? And lastly, whenever, I am unhappy with a particular dish and variations there of, I go back to Better Homes and Gardens. It’s like going back to the basics of tried and true. For example, meatloaf, all the sudden it’s too spicy, or oozing cheese, or wrapped in soggy bacon. Wha? Let’s remember why I do or do not like this dish in the first place. Oh yeah, that’s more like how mom made it! Classic red and white checkered, perfect for novices like me, cookbook.

I have a few stashed under my coffee table, a couple on some side tables, probably at any given time one on my nightstand and a whole bookcase full of fun, colorful, black and white, fancy, low country, healthy, not-so-healthy, local, exotic, soul, old and new cookbooks. Ahhh, life is good.

A Bridal Shower for Catie

Over the very cold and rainy weekend, I was able to escape the elements and enjoy a lovely bridal shower. The ambiance was light, floral and sophisticated. The centerpieces, freshly picked the night before, captured the essence of it all.

 IMG_5144

The bridesmaids all made baskets of various themes to serve as door prizes. Totally adorable!

 IMG_5158

IMG_5159

Including the bride’s favorite things…

IMG_5160

IMG_5134 - Copy

Gotta love little girls dressed for special occasions!

 IMG_5162

The fare was brunch, a buffet of gorgeous and delicious early afternoon cuisine. Pastries, fresh fruit, biscuits and gravy, scrambled eggs, bacon, cheesy topped hash browns, bagels and cream cheese, French toast and warm maple syrup… I’m getting really hungry.

 IMG_5167

IMG_5169

Don’t worry; I tried to sample it all.

 IMG_5175

There were activities for the little ladies.

IMG_5185 - Copy

The cake was very sweet, get it?

 IMG_5119 - Copy

To adorn the dessert area were special items, including the shower invitation.

 IMG_5118 - Copy

My good friend Molly, Maid of Honor and the bride-to-be’s sister is a highly skilled baker… she made the cupcakes, lemon, white chocolate-raspberry and coconut.

 IMG_5136 - Copy

IMG_5124 - Copy

Catie, the bride-in-waiting.

 IMG_5214 - Copy

Thank you Catie and Rich, I am looking forward to the wedding!

 IMG_5178 - Copy

Kid-Friendly Chili

In our family tradition of chili making, the beans are as essential as the meat. In fact, it wasn’t until adulthood that I even found out that people made it without beans! Something I will bend the rule on, however, is heat; as in spicy heat. Since I have a few little tummies to fill, our chili has to work for everyone in the house; which also means no visible chunks of tomatoes. I happen to like chunks of tomatoes in mine and I like it broth-y. I think this stems from elementary school lunch when I used to dip the paired peanut butter sandwich in it. (I own it. And I’ve added that option.) But my family’s preferences have influenced and shaped what our recipe is today… We think it’s perfect.

Serves 6

1-2 Tbsp olive oil

1 small yellow onion diced

3-4 cloves garlic minced

1 ¼ pound ground beef (this is a great time to use lean meat, like 92/8)

2 tsp salt

¾ tsp freshly ground pepper

1- 15 oz can tomato sauce

2 Tbsp chili powder

1 Tbsp cumin

1 tsp dried oregano

1 hearty pinch of sugar

2- 15 oz cans red kidney beans

1- 15 oz can tri-bean blend

1- 15 oz can diced tomatoes (optional)

Tabasco sauce to taste (optional)

Heat the olive oil in a heavy bottomed pot (or Dutch oven). Sauté the onions for about 2-3 minutes add the garlic and sauté 1-2 minutes more. Add the beef and add half of the salt and pepper (because I am an advocate in seasoning your beef while it is cooking, especially in chili). Let the beef just turn almost completely brown (it will continue to cook, but you don’t want it overdone,) and drain off excess fat. Keep in mind if you are using lean meat that fat is flavor and a little left in the pot is ok… don’t get it dry. Add the tomato sauce and stir. Add the chili powder, cumin, oregano and sugar. Stir and let mingle for a few minutes. Then add one whole can of beans including the bean liquid. (I love using the bean liquid for a thickening agent, because it’s already bean flavored and since a use organic beans I’m not worried about it.) Now add the next two cans of beans rinsed and drained, because we don’t need the extra liquid. If you and your family like chunks of tomatoes in your chili, add that now too; and maybe another pinch of sugar for balance. Let simmer for about 30 minutes, and add the remaining salt and pepper. If you want a little heat, add a couple dashes of Tabasco sauce. Taste for seasoning and add more salt and pepper to taste. Let cool slightly before serving.

This hearty soup is great in the fall when things start to get cool and all winter long. It’s also perfect in Michigan in late May and early June… when it’s 60 degrees and blustery outside. My kids like their chili with oyster crackers. Owen likes it with corn chips, sour cream and shredded cheddar cheese. I love chili with corn bread; corn bread or peanut butter sandwiches. Serve with the prepared toppings and sides of your choice… And enjoy!

Mediterranean Pasta Salad

This pasta salad is crazy delicious. It is “the chef’s” recipe and it is full of flavor. You could bring this to a gathering and blow all of the other side dishes out of the water, impress your family at home or indulge yourself for a light lunch. No matter what the ocassion, this should now be your go-to pasta salad.

For dressing

1/2 cup champagne vinegar
3 garlic cloves roughly minced
Juice of half one lemon
1 1/2  Tbsp spicy brown mustard
1 1/2 Tbsp honey
Pinch of kosher salt
Pepper to taste

1 cup olive oil

Combine the first seven ingredients, all except oil. Then slowly add oil while briskly whisking to emulsify. Then chill for 1/2 hour

For salad

1 cup cucumber diced
1/2 cup Kalamative olives (whole to measure then sliced)
About 10-12 spicy pickled green beans finely diced
3/4 cup sliced sun dried tomatoes
2 cups diced mixed mini sweet peppers (about 8 oz.)
8 oz crumbled feta cheese
1 pound penne pasta cooked

Toss all ingredients and add dressing…chill for an hour and retoss before serving.

IMG_4995 - Copy

Look at all of the things in this beautiful salad!

Now I have to mention that I first went to the grocery store and couldn’t find a couple of the items… And I said to the chef, “Rachel, I’m going to have to put you on the shelf with my other fancy chef’s cookbooks because I can’t find all of your fancy ingredients.” And because she is awesome she brought me this…

IMG_4812

And because she explained it to me, I can tell you that the spicy beans are found next to the hot sauces, not in the jarred pickle/olive section. And the champagne vinegar was originally bought at Whole Foods, but also found at TJ Maxx. If you still can’t find it you could use a red wine vinegar in its place.

The Chef

The time comes in every blogger’s life when they need to share… one of their sister’s recipes. At least, that is my experience. My sister, Rachel, is everything you would want in a sister, and then some. She is talented and creative and successful at everything she puts her hand to. Rachel is loyal, trustworthy, thoughtful and kind. Lucky for me, she is good at hair and make-up and accessorizing, so she is also my go to for any fashion advice… And it just so happens to be that she is a chef! Now, she will not call herself a chef, because she is not in practice as such. (She is a stay at home mom.) However, for all intents and purposes I will refer to her as a chef, because she has been trained and degreed as one. And whenever I have any culinary questions, my best friend is a chef! How amazing is that? (See what I did there?)

The moment has arrived for me to share this information, because I am about to post a recipe from “The Chef.” And henceforth, when you see a recipe from “The Chef,” you will know to whom I am referring. It’s a little Christmas in Connecticut, except I’m giving her all of the credit. Also, a slight word to the wise, when you see a recipe from “The Chef,” print it out or write it down; because, she is good at what she does.

The Chef

The Chef

(Truth be told, I do deserve a little credit, because she is all chef in the way of; “add more of this… ooh, its missing acidity… it’s what I had, so I put in some of that,” and getting her to pin down a recipe takes a small amount of effort and requires some trial and error. So, you’re welcome.)