Saying Goodbye...

We all know that death is an unavoidable part of life. However, when it happens, it’s very difficult to remember that fact. Now I promise I will TRY not to get too emotional during this post, but honestly it can’t really be helped…it’s a very fresh wound. On Thursday 10, November just after midnight, (I was highly intoxicated after a brilliant night with the girls of the Cork Stitch’N’Bitch) I was playing on my computer and watching Elf, when my Skype alerted me that I had an incoming call. I answered, and immediately heard my mother sobbing, and my father, in a very somber tone, said “Cosmo is in heaven.” Now I realize that most of you have no idea who Cosmo is, so here is a little background. Cosmo, or Bob as I ALWAYS called him, was my dog. When I moved to Ireland he stayed with my parents because he was more of a family dog. We got him from the AZ Humane Society, about 6 ½ years ago. After we had adopted him, he was so excited. We were walking him from the Humane Society facility to our truck, and he was peeing all over the footpath…we stopped to allow him to go, but then he stopped, and as soon as we started walking he started peeing again. It was kind of funny, and it became a family joke that he could ‘write his name’. We decided to name him ‘Cosmo’ after the cartoon character from ‘Fairly Odd Parents’ on Nickelodeon. He was named because he wasn’t the brightest crayon in the box, but he was full of love and affection, despite our suspicions that his previous owners beat him with garden tools.

I have spent the past two days in an emotional tizzy. I hadn’t eaten, I hadn’t really slept, I wasn’t speaking to my husband (or anyone else). Now my husband, being the ‘observant’ (I use that term loosely) man that he is, knew something was wrong, but I refused to tell him what, because I knew it would lead to tears. I was suffering in silence. I was feeling incredibly guilty, wondering if Bob had thought I didn’t care about him because I wasn’t there for him when he died. The pain and guilt was affecting everything I did, I tried making gingerbread, only to fail, and end up in a cookie dough covered heap on the floor crying hysterically for an hour. A friend of mine, who has recently moved away from Ireland, noticed a post on Facebook that was full of anger and frustration, and messaged me immediately. She reminded me to remember Bob, and not mourn for his loss, but to celebrate his life. Bob was a good dog. He was loved very much, and treated like the king of the castle. He had his own chair! He usually had control of whatever bed he lied in, and he and my dad always shared biscuits (cookies) on a regular basis. Now when we got him, he was very skinny and timid. He was fearful of garden tools (rakes, shovels, etc.) so we suspected that he was abused with similar tools. After a few stern (but much needed) words, I decided to change my outlook. Bob had enriched the life of our family, and we had enriched his. He was a blessing to our family, and it was only fair that we end his suffering. I just wish I could have been there for him at the end.

Bob sitting in his favourite chair.

Now for a few good stories about our life with Bob:

Before I moved to Ireland and left my parents home, I remember redecorating my room (why yes, it was done entirely in PINK! How did you know?) and I purchased a shaggy hot pink rug for the floor, it was the final touch. I put it down and was enjoying the pepto-bismol-ness that was my pink room, when Bob wandered in. He sniffed about the rug for a minute…and lifted his leg and proceeded to pee on my brand new rug. Luckily it was a fairly cheap rug, and it was easy to clean. But it was quite funny…I remember being slightly mad at him, but it was just funny. I also remember, about 2 weeks before my wedding, I was SICK…I mean REALLY SICK! I had whooping cough, my asthma was flairing up, I had laryngitis, and the CDC was calling non-stop interrogating my mother about how I had contracted whooping cough. I was in bed for like a week straight. I remember Bob being by my side for the whole week, even though I was doing nothing but sleeping and watching Disney movies…he was there, just hanging out with me.  Anyway, I think I have rambled enough. I just hope that the movie doesn’t lie and that all dogs really do go to heaven. I love you Bob, you were one of the best dogs/friends a girl could have!

Fresh from the Oven

If you thought I did a lot of baking last week, boy are you in for a treat this week! This week I hosted a mini baby shower for one of my Irish friends, so I made a plethora of yummy treats for the girls! I also made a trip to Midleton, and anytime I'm invited to someone's house, I HAVE to bake something! I think it's rude to show up empty handed, so I baked something to take along!

I started off with banana bread, I had a hankering for it and it had to be dealt with! The bread was incredibly moist and delicious, and since the bread is made with oil instead of butter it's a great option for anyone with a milk/lactose allergy.

I also decided to make Rachel Allen's Raspberry & White Chocolate brownies, which are completely amazing! (My mouth is watering just thinking about them) I melted some dark chocolate over a double boiler, added the normal baking ingredients, baking powder, flour, eggs etc. Then I folded in loads of white chocolate buttons and fresh raspberries and poured it into an 8"x8"x2" pan, and popped them in the oven. While they were baking (and for a few hours afterwards) the house smelled of delicious homemade chocolatey goodness!

I finished the day off with Coffee & Walnut cupcakes. These cupcakes are absolutely gorgeous (provided you like coffee LOL) and they are always appreciated by my friends, (and occasionally pub regulars at Abbott's Ale House.) The cakes start out like any other cake, but the  chopped walnuts give the cakes a bit of of crunchy texture, and then you get the flavor and zing of the coffee. The icing is a creamy blend of butter, icing sugar, and instant coffee.

On Wednesday I made a quick journey to Midleton, and since I knew there would be children present, I decided to make chocolate chip cookies. What kid doesn't like plain old chocolate chip cookies? I mean come on it's a no brainer. I used my favorite recipe, which just happens to be from Martha Stewart. The cookies are chewy and chocolatey. The blend of muscavado and granulated sugar gives extra depth of flavor and keep the cookies soft even after they are cooled! I added semi-sweet chocolate chips and white chocolate buttons (about 50/50) just to make them a little more interesting and delicious!


Last weekend I heard that there were plans for a bbq this weekend so as soon as I get the word I'll be making my favorite Irish Threesome cupcakes (aka Boozy Irish Cupcakes.) And now it's time for recipes

Banana Bread (recipe from my PINK Better Homes & Gardens cookbook)



Ingredients:

• 250g plain flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/8 tsp ground nutmeg
• 1/4 tsp salt
• 2 eggs, lightly beaten
• 400g mashed bananas (about 5 medium bananas)
• 250g sugar
• 125ml oil
• 60g chopped walnuts

Method:

1. Preheat oven to 180 degrees C. Grease bottom and sides of one 9"x5"x3" (or two 7 1/2"x3 1/2"x2") loaf pan(s); set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg and salt. Make a well in center of flour mixture; set aside.
2. In a medium bowl combine eggs, bananas, sugar, and oil. Add egg mixture at once to flour mixture, stir until moistened (batter should be lumpy). Fold in Nuts, Pour batter into prepared pan(s).
3. Bake at 180 degrees C for 55 to 60 minutes (or 40 to 45 minutes for 7 1/2"x3 1/2"x2" loaf pans), or until a wooden toothpick inserted near the center comes out clean (if necessary, cover loosely with foil the last 15 minutes of baking to prevent over browning). Cool in a pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack.

Raspberry & White Chocolate Brownies

Ingredients

• 200g dark chocolate
• 150g butter
• 225g caster sugar
• 3 eggs, beaten
• 150g plain flour
• 1 tsp baking powder
• 225g white chocolate buttons
• 125g raspberries

Method:

1. Preheat oven to 160 degrees C. Line 8" square baking tin with greaseproof paper and grease the base and sides.
2. In a large bowl over simmering water melt dark chocolate and butter. Stir in sugar and gradually add eggs, Add sifted flour and baking powder followed by 125g of white chocolate and the raspberries.
3. Spread the mixture into the prepared pan and bake for 35-45 minutes or until just firm on top. Remove from oven and let sit in the tin for another 30 minutes before cutting into squares
4. Melt the remaining white chocolate buttons in a bowl over simmering water and drizzle over brownies, decorate with raspberries.

Coffee & Walnut Cupcakes (Now I have no idea who this recipe belongs to, all I know is that a friend gave it to me, no idea where she got it from)

Ingredients:

• 120g butter, softened
• 60g caster sugar
• 50 g light muscavado sugar
• 2 lg eggs
• 120g self-raising flour, sifted
• 1 tsp instant coffee dissolved in 1 tbsp boiling water, cooled (you can add more or less coffee but it should be dissolved in 1 tbsp of water)
• 50g chopped walnuts (again you can add more if you want)

Method:

1. Preheat oven to 180 degrees C. Line muffin tin with paper baking cups.
2. Cream together butter and both sugars until light and fluffy (about 3 minutes), add eggs one at a time with a little flour to stop curdling. Add coffee mixture. Fold in flour and chopped walnuts.
3. Fill baking cups 3/4 full and bake at 180 degrees C for 20-25 minutes or until toothpick inserted into the center comes out clean
4. Allow cakes to cool completely on a wire rack and prepare icing

Coffee Icing:

Ingredients:

• 100-120g butter, softened
• 225-260g icing sugar, sifted
• 1 heaped tsp instant coffee dissolved in 1 tbsp boiling water, cooled
• walnut halves (about 12 pretty ones)

Method:

1. Combine butter and icing sugar with a fork, then switch to an electric mixer, beat until mixture is light and fluffy and has turned pale in color.
2. Add cooled coffee mixture and beat to combine. 
3. Ice cupcakes and top with walnut halves.

Soft & Chewy Chocolate Chip Cookies (recipe by Martha Stewart)

Ingredients:

• 280g plain flour
• 1/2 tsp baking soda
• 250g unsalted butter, at room temperature
• 60g granulated sugar
• 125g light brown sugar, packed
• 1 tsp salt
• 2 tsp vanilla extract
• 2 lg eggs
• 250g chocolate chips

Method:

1. Preheat oven to 180 degrees C. 
2. In a small bowl, sift together flour and baking soda; set aside.
3. In a large bowl, combine butter and both sugars. Beat on medium speed until light and fluffy (about 3 minutes) reduce speed to low, add salt, vanilla  and eggs. Beat until well mixed, about 1 minute.
4. Add flour mixture, mix until just combined. Stir in chocolate chips
5. Drop heaping spoonfuls about 2 inches apart onto a baking tray lined with parchment paper.
6. Bake until golden around the edges and soft in the middle, about 8-10 minutes.
7. Cool on a wire rack

WIP Wednesday (late again)

So yesterday was Wednesday which usually means putting all of my WIP's on display, but yesterday was WAAAAAAAAAAAAAY too busy (and possibly a little drunk). This week I have been on a bit of a baby hat binge. We know several couples who are expecting, and a hat is a quick, easy, and lovely gift for the parents-to-be, (not to mention it's handmade so it's incredibly thoughtful!)

Last Sunday in Cork was absolutely gorgeous, so I sat on my balcony for several hours and FINALLY finished the vest top for my niece and it looks lovely, and after it's blocked I'll be sure to post some
additional photos.

I am still working on Tubey by Woolly Wormhead, but it's almost done (if I could just dedicate an hour or so to it, it would probably be done!)

I also started working on another baby hat (which is so adorable and easy I will probably make a second one for another baby on the way!) This hat is Aly's Owls by Diana Dzendzeluk, and I am making it with 'Down by the River', a gorgeous baby blue, with flecks of green, purple, and pink. It is 85% merino and 15% nylon sock yarn (which I have doubled up to add weight) by Hedgehog Fibres.



Of course I am still working on Vlad by Tammy Bailey, which needs to be finished ASAP for the KAL, which ends 15, July...I don't know if I'll be able to make it or not! Wish me luck!

Our Recipe for a Successful Marriage

One of the great things about being married is that you share responsibilities with your partner! This week my adorable husband decided he was going to make me dinner. Of course this doesn’t happen very often, he has a few dishes that he is in charge of, usually grilled cheese, because for some reason his just taste better than mine, and what he calls ‘Nathan’s Gourmet Mac’n’Cheese’ (although he uses penne or fusilli pasta so it isn’t really mac…but that’s just a detail.) So last night of course he wanted to make his mac’n’cheese, which was fine by me, because it meant I didn’t have to cook, but if you know me now you probably realize that I have a passion for all things culinary, so I really can’t just hand over my kitchen and sit on the sidelines, and honestly what’s better than cooking with your honey? In my opinion not much!

Since we have moved to Ireland, my husband has developed a taste (and love) for cheese, Dutch Smoked Gouda is his favorite, but he loves ANYTHING smoked usually. So our fridge is usually fully stocked with assorted varieties of cheese (I gotta make sure my man is happy!) Last night we had a selection of mature Irish Coloured and white cheddar, white cheddar with peppercorns, white cheddar with Irish Whiskey, (are you noticing an Irish theme here?) Dutch smoked Gouda, Dutch Edam, parmesan, and singles (aka ‘American’ cheese.)


We assumed our roles, him as the (stand-in) head chef and me as his sous chef, and we started cooking up a cheesy storm! Now the whole recipe actually started earlier in the day when I prepared the grilled chicken and the rashers (bacon). I started by lightly seasoning the chicken, olive oil, salt, pepper, parsley, and a bit of smoked paprika, Then I grilled them for about 8-10 minutes each side (I am PARANOID about under-cooked chicken.) Meanwhile, I placed the rashers on a baking rack over a parchment lined tin. I baked the rashers for about 20 minutes on about 180 degrees C, turning them halfway. When the bacon and the chicken were finished, I removed them to a small plate and let them cool. Once they were cooled, I diced the 

meat and put it in the fridge until we were ready to add them. After that we started on the sauce and put the water on for the pasta. He started by making a roux, and heating the milk. After cooking the roux for a few minutes, he added the milk, and then we (by we I mean I LOL) tempered an egg and added it to the mixture. When it had cooked for a few minutes, it was time to get crazy with the cheese!! Now he has a very particular order in which he adds the cheese, (probably because he's an engineer...and they tend to have exact 'logical' ways of doing things.) He begins by adding the singles (processed American cheese). Then the Dutch Edam, Dutch Smoked Gouda, any other random cheese we have lying around, and then both red and white cheddar and stir until most of the chunks of cheese have melted into a lovely pale pool of cheesy goodness. By this time, the pasta should be done, and your sous chef (aka me) should have drained it. He added the diced chicken and the rashers to the sauce and stirred briefly, then I poured in the noodles and he stirred until the cheese was evenly distributed. Then we poured the cheesy noodles into an 8"x8"x2" baking dish, covered with seasoned (and buttered) bread crumbs, and we baked it until it was golden and delicious! 

Here's his special recipe:

Ingredients:

• 30g butter
• 15g plain flour
• 500 ml milk
• 1 lg egg
• 5-10g dried powdered mustard
• 5g smoked paprika
• 5g pepper
• 2-3g salt
• 4 slices of (American) Singles
• 60g Dutch Smoked Gouda
• 120g Dutch Edam
• 240g mature red cheddar
• 240g mature white cheddar
• 250g Penne or Fusilli pasta (or pasta of your choice)
• 150g bread crumbs 
• 60g parmesan cheese
• 200g Rashers (bacon)
• 250g boneless skinless chicken breast
• Assorted herbs/spices to season bread crumbs

Method:

1. Season chicken with olive oil, salt, pepper, paprika, and parsley and grill over medium-high heat for about 8-10 minutes per side. Meanwhile, place rashers on a baking rack over a parchment lined tray and bake at 180 degrees C for 20 minutes, turning halfway through.
2. Preheat oven to 220 degrees C. Bring water to a boil for pasta. Meanwhile, melt butter in a separate saucepan over medium-low heat, when butter is melted add the flour and the powdered mustard, and stir constantly for about 5 minutes, meanwhile pour milk into a heatproof jug and warm in the microwave for a few minutes. When the milk is hot, add it to the butter mixture. Lightly beat the egg and temper it with about 200ml of the warm milk mixture, whisk constantly and add the egg mixture back into the pan. Add paprika, pepper, and salt. Let the mixture thicken for about 10 minutes stirring occasionally.
3. After the sauce has started to thicken, add the cheeses, and stir until the cheeses melt, then add the cooked rashers and chicken and stir until combined. Mix in the drained pasta.
4. In a small bowl, melt 15g of the butter, add bread crumbs, and parmesan cheese, season with any herbs you like.
5. Butter/spray an 8"x8"x2" baking dish and pour in the cheesy pasta, and top with the seasoned bread crumbs. 
6. Bake at 220 degrees C for 20-25 minutes or until bread crumbs are golden and crispy.

Fresh from the Oven

I spent ages sifting, mixing and whipping in the kitchen this week. I started the week by asking my husband what treat he wanted for his breakfasts this week. Usually he opts for scones, or muffins, but this week he wanted baps (buns, rolls, whatever you want to call them.) I will admit that I am a bit lazy when it comes to making breads, rolls, and dough, I take the easy way out and use my bread machine, typically the main thing I do with the machine is mix, knead, and proof the dough. It has a heating element which reaches the perfect temperature for the dough to rise. After my husband’s breakfast needs were tended, I had to address the girls in my Stitch’N’Bitch group. I decided to test a new recipe that I had written this week. One of my absolute favorite things to do is bake with alcohol, which can be seen from the post last week about the boozy Irish cupcakes (which will now be known as ‘Irish Threesome Cupcakes”) So this week I decided to take one of my favorite ciders and turn it into a cupcake. I made Strawberry Lime cupcakes with Koppaberg Swedish Cider, the cupcakes were good, but not perfect. I will post the recipe, but keep in mind that they haven’t been perfected yet. I also decided to make chocolate covered pretzels (which I realize involves absolutely no baking…only melting and dipping) for my husband because it’s one of his favorite treats. Now here's the recipes:

Bread Machine Baps

Ingredients:

• 180ml milk
• 60ml warm water
• 1 egg, lightly beaten
• 60g butter, cut into small chunks
• 1 tsp salt
• 475g strong flour
• 2 tbsp sugar
• 2 tsp yeast

Method:

1. Combine all ingredients in the pan of bread machine (in the order recommended by the manufacturer.) Select dough cycle and start the machine.
2. When the dough cycle is complete, preheat oven to 160 degrees C and  remove the dough to a floured surface, and divide into 8 equal parts. Form the dough into circles, tucking the edges under to create a smooth top. Place on a baking tin lined with parchment paper, cover with a tea towel and let rise again. Bake for 25-30 minutes.

Strawberry Lime Cupcakes with Koppaberg Cider

Ingredients:

• 4 egg whites
• 250g plain flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1/8 tsp salt
• 125g butter, at room temperature
• 300g sugar
• 1 tsp vanilla
• 320ml Koppaberg Strawberry Lime Cider
• 1-2 tsp lime zest 

Method:

1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 180 degrees C and line muffin tin with paper liners and set aside. In a medium bowl sift together flour, baking powder, baking soda, and salt; set aside.
2. In a large mixing bowl, beat butter with an electric mixer on medium high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites one at a time, beating well after each addition. Alternately add flour mixture and cider, beating on low speed after each addition until just combined (when adding the cider, the mixture will appear to curdle a bit, this is fine.) Fold in the lime zest. Spoon the batter into the prepared muffin tin(s) and bake at 180 degrees C for 15-17 minutes, or until wooden skewer inserted in the center comes out clean.

Koppaberg Icing

Ingredients:

• 250g icing sugar
• 250g butter, at room temperature
• 40ml Koppaberg Strawberry Lime Cider

Method:

1. In a large mixing bowl, beat butter on medium speed for 30 seconds, sift icing sugar over the butter and beat on low speed until combined, add cider slowly while beating on low.
2. Ice the cupcakes with a spatula or piping bag.

Chocolate Covered Pretzels

Ingredients:

• 200g chocolate
• Hard Salted Pretzels

Method:

1. Chop the chocolate and place into a medium heatproof bowl. Place the bowl over a small sauce pan of simmering (NOT BOILING) water. Do not allow the water touch the bottom of the bowl. Stir the chocolate until melted and smooth.
2. Dip the pretzels with a fork, and shake off the excess chocolate. Place the pretzels on a baking tray lined with parchment paper. Place the tray in the freezer for 10-15 minutes or until the chocolate has hardened.
3. Optional: drizzle contrasting chocolate over the top of the pretzels and place in the freezer for a few minutes.

Cloudy...with a Chance of Meatballs

So I don’t know how other families are, but in my family the biggest argument (EVERYDAY) always started with “What do you want for dinner?” So when I got married and moved away, I decided NOT to have that argument ever! So on this cloudy Irish morning when I woke up without a dinner plan…I panicked a bit! I rushed into the kitchen desperately searching for something to throw together. I found some whole wheat spaghetti, two cartons of tomato passata, and 500g of turkey mince. Suddenly it was clear: Spaghetti Bolognese and Meatballs! I opened the cartons of passata and dumped it into the slow cooker, and added all of the ingredients listed in my grandma’s spaghetti sauce recipe, and a few of my own. Next step was the meatballs. Now, I have never made meatballs before…but I figured I watch enough Food Network to pull it off. I knew the general ingredients, and how to assemble them. I started with garlic, bread crumbs and tons of herbs. I mixed the meat with the herbed bread crumbs, and rolled it into meaty balls of deliciousness.

I sautéed the meatballs in a bit of oil until they were golden brown and fragrant, and removed them to a baking tin lined with kitchen towels. After they cooled enough to handle, I placed them into the bubbling tomato hot tub. I let the sauce and the meatballs cook for about 7 hours on low heat, and served over whole wheat spaghetti with freshly grated parmesan cheese and garlic bread. Now since I only cook for two, I placed the remaining meatballs and sauce into freezer bags so the next time I wake up without a dinner plan, I have a lovely supply of frozen pasta sauce and meatballs.

• 500g Turkey Mince
• 6 cloves garlic (I REALLY love garlic)
• 75g fresh bread crumbs
• 75g freshly grated parmesan 
• 2-3 garlic Italian herb blend
• 1g onion granules
• 1g thyme
• 2-3g parsley
• 1g rosemary
• 1g oregano
• 2-3g basil
• 2-3g smoked paprika
• 40g butter, melted
• 50ml water
• 1 lg egg
• 3-4 tbsp oil (for sautéing)

Method:

1. Mince garlic and place into a large bowl, add breadcrumbs, cheese, and all herbs, add in melted butter and stir to coat evenly.
2. Add turkey mince, egg, and water. Using clean hands gently combine the meat and the bread crumb mixture.
3. Pinch of small bits of meat and roll gently into 1" balls, place on a tray until all of the meatballs are mad
4. Heat 3-4 tbsp oil in a large skillet over medium to medium high heat, when the oil starts rippling, add about 1/3 of the meatballs to the pan and brown them on all sides, about 5-7 minutes. Once the meatballs are browned remove from the heat and drain excess oil on a kitchen towel.
5. After all of the meatballs have been browned, allow them to cool for 5-10 minutes and add them to the pasta sauce.

WIP Wednesday

This week I am working on three projects, two that I am continuing from last week, and a new one that I just cast on. Recently my husband and I were invited to a friends home for dinner, since the couple is expecting their first child I thought it would be nice to knit something up for the baby. Now normally this wouldn’t be a problem. I would choose a color based on the sex of the baby, but this particular couple chose not to find out the sex. So I dove head first into my yarn stash in search of something ‘gender neutral’. I discovered a ball of Sirdar Crofter DK in FairIsle (54). So I decided that this colorway had enough green to be neutral. Now I set out to find the perfect pattern. After an extensive and rather unsuccessful search on Ravelry, I remembered that I had received a copy of  ‘Wee Wooly Toppers’ by Wooly Wormhead. I looked at the book and remembered that several of the girls from my knitting group had done ‘Tubey’ and it turned out very cute. So I decided to give it a go! First of all the pattern knits up extremely quickly (especially when you’re dealing in the smaller sizes). I decided to go with Medium so that the hat would fit the baby when the weather starts to cool off. The pattern is extremely easy to follow and the results are brilliant.

I am still working on my shawl and my vest top from last week, although the vest is nearly complete. I will be sure to post more photos when it’s done, maybe even a few of my niece modeling it (whenever I get around to sending it out!)