6.5 to 6/5/11

Day 1:

I woke up this morning with a little run of the mouth remorse. Can I really run 6.5 miles on June 5th,2011? Yes I can. I got on the scale today 135.8 lbs. How could it have gotten that far? I promise I wont give you a play by play of the weight but I needed my starting point. So here goes my journey to "The Makeover" year.
Someone once told me that it takes 10 times of "reminding" for kids to let things sink in. So repetition is how it is going to work for me. I have to tell 10 people that I am training for this half of a half marathon and it will be real. It forces me to keep my promise to myself and I wont let anyone down in the process. (I hate to do that).
This quest is going to be grueling for me I have to admit but I cant back down now.( Did I mention I havent ran in 20+ yrs?)
Today at the gym I did 1 hour of step class and then went to the eliptical for 15 mins.I figure if I can do 1:15 mins of cardio I can run at least a mile, right? I was red as a beat and the stench was almost intolerable. Even my dogs wouldn't come near me...Note to self get better running shoes, wear hat to cover my redness and better deodorant.
Day 2 is tomorrow....THE RUN. My husband who is very physically fit and has signed up for the marathon is going to help me run. Hopefully change my form and push me on. (He is strong, so carrying is an opition if needed!)
I will let you know tomorrow.

long over due...

Okay so it has been awile, and really no excuses, just was busy. I know I neglected you didn't I? Well to fill you in I have been getting a makeover..for my business that is. In fact it is my new mantra for the year 2011. "The Makeover". I am working frantically on a new website, new line and new me. I have commited to a 6.5 mile run in June. I havent ran in Years...I mean 20+ years in fact. I think I have made a serious mistake and I havent even started to train yet. Never Surrender my almost 40 year old body is saying...it sounds good but can I do it? I am really doing this for a svelt body, the flab is killing me and I refuse to pull my jeans up with coat hanger on the bed anymore. It is plain humiliating when your son says to you "What is that haning over the top of your jeans?" Muffin top that is all I could think of. YUK! I must commit and NEVER SURRENDER...No more muffin top. Erin thank you for giving me a much need kick in the rump. I will do this. I will start tomorrow and let you know how it goes....

Vietnamese Noodle salad.

Okay I was getting bored of the same old same old and found this recipe. It totally rocked! Even my kids ate it. It is a nice cool salad for a warm night, and being in Bakersfield you cant escape the heat unless you head to the beach. SO here it goes:

Taken from Fine Cooking:

Vietnamese Noodle Salads: Cool Meals for Warm Summer Nights
Rice noodles, greens, and herbs make a cool bed for sizzling stir-fried toppings of shrimp, pork, or vegetables

1 pkg of rice noodles
1/2 cup very thinly sliced carrot strips
1/2 cup jicama ( Mexican potato)
3 tsp granulated sugar
1 tsp red-wine vinegar
Vietnamese dipping sauce
1 lb ground pork
1 1/2 tsp fish sauce
ground black pepper
6 large leaves of romaine lettuce or a bunch of spinach
1 cup roughly chopped mint
1 cup roughly chopped cilantro ( I skipped this one, not my favorite)

cook noodles and set aside on a platter to cool, add the lettuce,carrots and jicama.

Make the Vietnamese sauce:
3 lrg cloves of minced garlic
1 Serrano pepper
1 cup water
1/2 cup fish sauce
1/2 cup granulated sugar

Make this sauce and set aside.

Mix 1 1/2 tsp of minced garlic and pork and make into patties and cook on the BBQ until it is no longer pink. Add the patties to the sauce and let stand for 5 mins.

Pour the sauce and patties over the noodles and serve family style.
Enjoy!!!

Any questions ask me! You will love this I guarantee it!

Strawberry pie pictures

Happy Fathers Day!

This is my first blog entry in quite awhile. Life has been moving pretty fast and we ended up in Bakersfield, Ca all safe and sound. Maybe a little sound! The weather is night and day difference. Since we have arrived in April there has been no cloudy days and no rain, the complete opposite from Anchorage. But I still miss my girls there the most.
Today is Fathers Day and I have been spoiling Shannon all day with gifts and treats. I have just put my first fresh strawberry pie in the oven.(Recipe to follow this blog and pictures too! I will have to give reviews tomorrow. Our Friends Don and Christine Page and kids have moved here as well, which makes for an easier transition. I am hoping they will join us for mojitos and strawberry pie tonight. There is nothing more pleasurable then friends and good food, maybe a few things but that is another subject altogether that I wont even get too!
I hope you enjoy this recipe and let me know if you ever make it!Baked Strawberry Pie



3 c. strawberries

1 c. sugar

2 tbsp. flour

1/2 c. cream or milk

2 eggs, beaten



Beat all together except strawberries. Put berries in unbaked. Pour mixture over berries. Bake at 350 degrees for 45 minutes or until set.

___________________________________________________
Pie Crust recipe (Single crust)

Ingredients:
1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3 Tbs. very cold water
Directions:
To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.





This recipe was taken from www.gone-ta-pott.com/strawberry_pie_recipes.html
The pie crust is Williams Sonoma flaky pie crust recipe

Fall is in the air!

Can you believe that there is snow on our mountains?? The air is so crisp in the morning and you just know that snow is imminent!
I have been very busy lately getting ready for my upcoming shows. I have taken 3 new classes on soldering metal and riveting. I am so excited I can't even stand it. I go to sleep thinking of new ideas, I dream of new creations and I wake up early reaching for my sketch pad that is right beside my bed. It calls my name in the middle of night!

My next show is this Saturday at Gallo's from 11-3. There is a free lunch to all who come.
**Another wonderful piece of news is that my "Martha" mom will be coming to town. I am so thrilled about that to...I swore I would never have another partner, but I am pleased to announce she is on board with me and it is official C'est Chic has gone Canadian!! I now how a small division in CANADA! yippee!!!I have ordered her business cards, so technically it is official.

There is nothing else to report except the kids are adjusting to school very well and I am totally getting used to having time by myself (I know I am not suppose to be that excited but deep down inside I LOVE it!)

It took me a bit to think of a good recipe for today's entry..especially since my thoughts are not on food (What a surprise, because I love food so much). I feel in a Caribbean state of mind today..more like wishing I was there, so here it is!

Caribbean Chicken
Marinade

2 Tbsp peanut butter
3 Tbsp soy sauce
2 Tbsp brown sugar
2 limes squeezed
1 small onion minced
3 cloves garlic
1 Thai pepper seeds removed
1 Tbsp fresh grated ginger
1 Tsp lemon zest
3 Tbsp veggie oil
2 Tbsp cracked pepper

Combine all the ingredients in a food processor and mince until it is a liquid consistency. Marinate chicken for about 2-3 hours. Cook for 40 minutes at 350 degrees.

School's In!

Well can you believe it? Another school year is beginning, where did the summer go? It is so funny to see my 4yr old so uptight because it is not her turn to go to school, I can only hope that this enthusiasm will carry on through out the years. I am also in awe that I actually have time to myself! Alivia will only go 4 afternoons a week, and Brennan is full days.
For my recipe this week it will be:

Banana Nut Bran Muffins
1 Cup Butter
1 Cup Brown Sugar
5 Banana’s mashed
1/2 Cup milk
2 Tsp of vanilla
4 eggs
3 cups all purpose flour
1 Cup Wheat bran
2 Tsp Baking powder
2 tsp Baking soda
1/2 tsp salt
1 cup coarsely chopped nuts (Pecans)

1.Preheat oven to 375 degrees and grease or line muffin tins with baking cups.
2. In a large bowl cream together all the wet ingredients and mix well. Slowly stir in the flour, bran, powder, salt and soda and blend until just moistened. Then add the nuts of your choice.
3. Bake for 20-25 mins or until the toothpick that has been inserted in the middle comes out clean. Cool and enjoy because burnt lips really hurt when you have a coffee with it!


**I know most of you are saying she is gluten intolerant! But about 90% of the people I know are not so this is for you. You can substitute the flour for gluten free flour cup for cup!**

It is another dreary day in Anchorage....the weatherman can never get it right. They raise up our hopes for sun and it just never comes. After my morning coffee today I decided it is a sewing day. I have been working on new patterns for my aprons, mommy and me sets and little bonus add on's to the Cest Chic line. It is so nice to be creative at your own leisure. Actually it wakes me up at night the designs that pop into my head for the jewelry line.
As promised I am going to start putting recipes on here for all to enjoy. I think the first one I will post will be for back to school granola bars. Simple, easy and yummy! Let me know what you think and I will conitnue adding new recipes, OR you can pass them on to me to post and share with the world!
Enjoy

Granola Bars

3 Cups oatmeal (instant)
1 Cup sunflower seeds unsalted
1 Cup Chocolate chips
1 Cup raisins or dried cranberries
1 Cup peanuts or almonds
3/4 Cup sesame seeds

*Mix altogether and add:

1/2 Cup of melted butter
1 Can of eagle brand milk

Line a cookie tray with parchment paper that has been greased. Press mixture onto the pan and bake at 325 degrees for 25-30 mins. (golden brown) When it is still warm cut desired size squares and let cool before putting it in a loosely covered container.
Enjoy

C'est Chic in AK

Well this is my first ever blogging...I have arrived, I have made it and I can publish my own thoughts..pretty scary!