The Big Bedding Debate

C and I can't seem to agree on bedding.  Our current master bedroom is painted the same beige as the rest of the hallway/living room and is blah.  Our comforter is a set I bought two years ago from Kohl's that I can't seem to find anything to do with (as in paint color, wall art, etc).  I am really in to green right now, and have been trying to find a comforter that incorporates the color and that C will like.  I really like the Abigail bedding from Crate and Barrel but my husband has a loathing for paisley.  

I continued scouring websites looking for SOMETHING and found the Laughlin duvet cover from Nautica!  C and I agreed; success!

I continued to stare at it, envisioning it in our room, with the walls painted the wonderful celery.  The set looked vaguely familiar.  Uh oh.  Who has this coveted new duvet set?  Then, with a quick search on Bed, Bath, and Beyond, I realized...my brother and sister-in-law.  

SIL laughed when I told her and said to go for it.  Unfortunately, the more I think about it, the more I realize that we would then have the same bedroom.  

Now, I do not know what to do.  C and I finally agree on a freaking bedding set...and of course it is unavailable.  Or is it?  I mean...we live on total opposite sides of town.  No one would really KNOW as no one really goes into our master BR (except us).  So...what to do, what to do..

Menu Planning Monday

Another week, another menu!  I am doing my best to get back into sticking to my menu and creating a more in-depth grocery list in order to save some money.  I am also really trying hard to incorporate more new recipes into our repetoire, as I still feel we are in a rut!  This week I have several new recipes to try.  Without further ado, here is this week's menu!

Sunday: Chicken puffs, garlic and olive oil cous cous, fresh green beans

Monday: Saucy pepper steak (new recipe)

Tuesday: Sour Cream and Green Chile Enchiladas, cilantro lime rice, guac and chips

Wednesday: Chicken pot pie (I have had this on the menu for WEEKS and hopefully I can finally get to it!)

Thursday: I have parent-teacher conferences.  I am not sure what is for dinner this night...it might be a fly-by-the-seat-of-your-pants night for C and the girls.

Friday: I am hosting a gathering of my friends, so we will have lots of appetizers.  Stay tuned for the menu!

What's on your menu this week?  Visit I am an Organizing Junkie for lots of menu ideas!

Thoughts on Costco

OK, Followers and Readers.   I need your help.  

Tell me the benefits of Cotsco.  What do you buy in bulk?  Is your membership worth it?

We are a family of four and go through lots of toilet paper, paper towels, personal items (shampoo, conditioner, etc).  I am a baker and go through lots of flour, sugar, etc.  I cook every night (almost) and we use lots of chicken and fresh produce.

Tell me the benefits and downfalls because I am thinking about getting a membership at our new location (one finally close to our house!).  Thanks for helping a sista out!

Brownie Pudding

February's flavor of the month from Bake at 350: CHOCOLATE!  My favorite!

I was finally able to participate!  And lucky me that this recipe popped up on my Google Reader just in time!  It was warm and deliciously rich...and FOTM gave me an excuse to make it on a random weeknight!

Brownie Pudding

as seen on Annie's Eats, from Barefoot Contessa Back to Basics by Ina Garten

Ingredients

½ lb. (2 sticks) unsalted butter, plus extra for greasing the dish

4 large eggs, at room temperature
2 cups sugar
¾ cup cocoa powder
½ cup all-purpose flour
1 vanilla bean, split lengthwise

Directions

-Preheat the oven to 325˚ F.  Lightly butter a 2-quart oval baking dish.  Melt the 2 sticks of butter and set aside to cool.

-In the bowl of an electric mixer fitted with the paddle attachment, combine the eggs and sugar.  Beat together on medium-high speed until thick and light yellow in color.  Meanwhile, combine the flour and cocoa powder in a medium bowl and whisk together until blended.

-When the eggs and sugar are finished mixing, scrape the seeds from the vanilla bean into the mixing bowl.  Add the flour-cocoa powder mixture to the bowl as well.  Mix on low speed just until combined.  With the mixer still on low, slowly pour the melted butter and mix again just until combined.

-Pour the mixture into the prepared baking dish.  Place the baking dish in a larger baking pan.  Add very hot tap water to the outer baking pan to create a water bath, coming halfway up the side of the baking dish.  Bake for 60 minutes.  The center will appear very under-baked, that is the way the dessert should be ( I think I baked mine for just a few minutes too long because it was not as gooey as Annie's).  Allow to cool slightly before serving with ice cream.

Butternut Squash Orzo

Lately I have felt as if we are in a food rut.  Especially veggies.  The girls and C are always willing to try new things, so I picked up a package of butternut squash from Trader Joe's last weekend.  And since I was home unexpectedly on Friday, I decided to try my hand at using it for lunch!

The first thing I will say is that roasted butternut squash is amazing.  It was crispy and sweet and just delicious.  I am hoping that if I make it this way for the family, they will like it as much as I did!  The pasta was creamy and a really nice lunch, which I almost didn't expect.  I was going to add peas but didn't have any in the freezer.  Perhaps next time!

Butternut Squash Orzo

Ingredients

3 C chicken broth

1 C orzo pasta

1 package pealed and cubed butternut squash

2 tbsp half and half

3 tbsp grated Parmesan cheese

pinch of nutmeg

Directions:

-Preheat oven to 400.  Scatter squash on a baking sheet, drizzle with olive oil, and roast for 20-25 minutes.

-While squash is roasting, boil the chicken broth and cook pasta until al dente.  Drain when done.

-To orzo, add roasted squash, cheese, half and half, and nutmeg.  Stir until ingredients are thoroughly incorporated.  Serve immediately.

Potato and Leek Soup

Today was a snow day for pretty much all of Northeast Ohio.  That "snowicane" (it was a damn blizzard so CALL IT THAT) blew in and dumped quite a bit of snow on everyone.  Our call for the girls came in at 5:15 AM and my district closed around 5:30.  It is a domino effect, and once one major district closes, everyone does.  Roads were a mess, there was drifting and blowing everywhere so what better dinner than a hearty, filling soup?

This is a family favorite and really is easy to make!  Serve with a side of sourdough bread (slices or chunks to put in the soup) and everyone will be sure to gobbl

e it up!  And using Yukon Gold potatoes are a must; you can't beat the buttery, smooth taste.

Potato Leek Soup

Ingredients

3-4 Leeks (usually one bunch)

1 stick butter (I tend to use a half of a stick and a few tbsp of olive oil)

5 lb bag of Yukon Gold potatoes

1 Spanish onion

Anywhere between 4-6 C chicken broth

3 C fat-free half and half (or heavy cream, if you really want to go for it!)

Salt and pepper to taste

Loaf of sourdough bread

Directions

-Melt butter in a large soup pot.

-Slice the white and light green part of the leeks.  Place the slices in a bowl of water to allow the grit to fall off.  Be sure to shake them around a bit!  Slice the onion and add onion and leeks to butter.  Sautee until softened.

-Chop potatoes (I leave the skins on) and add to pot.  Cover potatoes and leeks with chicken broth (I used about a box and a half of broth) and boil until potatoes are fork-tender.

-Add half and half and mash potatoes to desired consistency.  I have also used my immersion blender but have found I like the chunks of using the hand masher instead.  Simmer for another 15-20 minutes.  Salt and pepper to taste!

TTC Giveaway

Ready to Be a Mom is having a TTC giveaway on her blog of all the "low-tech" TTC gear she has.  Check out this stash:

So if you are on the TTC journey and spending tons of cash (like I am) monthly on OKPs and tests and all that other not-so-fun stuff, then visit HERE and enter for her giveaway.

Two Years

Two years ago today...

...I married the love of my life...
...and because of that marraige...
...I met the two OTHER loves of my life...my stepdaughters...my girls...
Life has changed dramatically in two years...
...but it has been filled with an overwhelming amount of love and laughter.
And I wouldn't trade it for the world.
Happy anniversary, my love.

Lenten Favorite:Mac and Cheese!

I am not one to eat Velveeta.  It kind of scares me, to be honest.  And I have never been keen on what I have always thought to be a plastic-processed taste.  I searched long and hard for a recipe, tried a few and never really liked them.  A good friend of mine SWEARS by this recipe (wherever she found it) and I decided to give it a whirl.  I lowered the fat content by using skim milk and 2% cheese.  

And you know what?  She was right.  It is a great, simple recipe and perfect for Fridays during Lent.  Although this was a great recipe, my search for the "perfect" mac and cheese continues!

Oh, and sorry the picture sucks.  It is really hard to get a good picture of mac and cheese!

Simple Mac and Cheese

Ingredients

2 C macaroni

3 Tbsp butter

2 Tbsp flour

1/2 tsp salt

Dash of pepper

2 C milk

1/4 C onion, chopped (I omitted)

8 oz cubed Velveeta

Directions

-Preheat oven to 350.

-Cook macaroni according to directions.  When drained, put macaroni into a 2 1/2 quart baking dish.

-Melt butter.  Add flour, salt, pepper and stir.  Add milk, stirring occasionally, until bubbly.

-Add onion and Velveeta, stirring until cheese is melted.  Pour over macaroni.

-Sprinkle with breadcrumbs and spray with Pam.  Bake for 35-40 minutes, until bubbly and top is browned.

Menu Planning Monday

After a few weeks of not thoroughly planning my menu and grocery list, I managed to get a handle on things this week and created a complete menu for two weeks!  Hooray!  I feel like I spent the vast majority of this weekend at the grocery store in one form or another.  We went to the West Side Market in downtown Cleveland yesterday, and today I went to Trader Joe's and then my weekly grocery shopping (which consists of two different stores).  I still need to get lunchmeat after work tomorrow, but overall, it is nice to have a full fridge again!  This includes lots of fruits and veggies!  Our crisper drawers are very colorful!  So, without fail, here comes another week's menu!

Sunday: Hamburgers, fried brussels sprouts, packet potatoes

Monday: Pizza and Caesar salad

Tuesday: Chicken fried steak, mashed potatoes, roasted asparagus

Wednesday: Chicken stroganoff

Thursday: Saucy Pepper Steak

Friday: Grilled cheese and tomato soup

Saturday: Family gathering at my parents' house

Be sure to check out I am an Organizing Junkie for her Menu Planning Monday participants!

Flavor of the Month: Chocolate!

The flavor of the month for February...CHOCOLATE!  Time to think of something marvelous to whip up this weekend!

Upcoming Events

Since I am home sick, curled up in front of daytime TV and drinking tea, I decided to post a few events that will be coming up in the next few weeks (ok, maybe even months...can't hurt to get an early start!)

First, we have our Relay for Life Partylite fundraiser.  We are big Partylite fans (and after trying MANY other brands, they really do burn the best and leave the least soot on my candle holders) and when we host a party for our team, the hostess credits are used to purchase items to make a basket to raffle off at the actual Relay.

So I am hosting the Partylite party and another friend will be hosting a Pampered Chef party in a few months.  My party is Friday, March 5 and I have decided to do a St. Patrick's Day theme!  Think mint, green, corned beef?  Anyway, I will keep you posted on my menu for that as the time draws near!

And for my next HUGE event...Easter Sunday dinner for BOTH sides of the family!  It is looking like we will have around 24 people at our house...YIKES!  

Menu Planning Monday

Here we are, another week.  I had to go BACK to the grocery store because I forgot several things for the week, and spent another $50.  This is proof that I NEED to menu plan and make a detailed grocery list because without them...then I buy a bunch of crap I do not need and run out of stuff to eat and make for the week!  So, here is this week's menu!

Sunday: I went to a friend's and C made chicken nuggets and patties and fries for the kids

Monday: Pierogi lasagna

Tuesday: Chicken stroganoff

Wednesday (Ash Wednesday): Macaroni and cheese

Thursday: Chicken pot pie

Friday: Pancakes/breakfast for dinner ("brinner!")

What is on your menu this week?  Check out I am an Organizing Junkie's Menu Planning Monday!

Why the correct type of endive is important

In an effort to expand my culinary horizons, I became a participant in Ashlee's Sundays with Symon challenge.  A small group has each chosen two recipes from Chef Michael Symon's new cookbook, Live to Cook.  I have a certain affection for Michael Symon, being that he is a Cleveland native and has a section in his book dedicated to the pierogi.  Any man who dedicates sections of a book to this beloved food is a winner to me.

Anyway, I missed the first week of Sundays with Symon because I was out of town and then basically forgot about it until Ashlee sent us a reminder email (it was that kind of a week).  Not wanting to bail again, I scurried around to locate the recipes.

This week's recipes: Salmon Poached in Court Bouillon and Braised Endive with Citrus.

We are not fish eaters.  Although I wish we were, because fish recipes often look so delicious on TV and in cookbooks and online that I really wish I liked fish.  So, I decided (with the help of a fellow Sunday for Symon-er) to try poaching chicken breasts instead of fish.  Sounds ok, right?  Right.

As I arrived at my local grocery store, I began scouring the produce section for endive.  And found it.  Unfortunately, it was the curly green kind, NOT the Belgian 

kind called for in the recipe (which Joanne posted on her blog, Eats Well With Others).  I figured, never having cooked with an endive before, what the heck?  An endive is an endive, right?  WRONG.  

I bought my ingredients and the first thing I did when I came home was Google "Belgian Endive."  Hmph.  I was preparing to head BACK to a differen

t store when C said, "What the heck, make it anyway."  So I decided to give it a whirl.

It looked like limp lettuce.  And, according to C, tasted atrocious.  He couldn't even swallow the bite he took.  And I don't blame him.

As for the chicken, it looked really  unappetizing.  The bonus of using salmon is the beautiful pink color, which is much more appealing when poaching than the white blob of a chicken breast.  C claimed the chicken tasted pretty good, and he said that although it looked unappetizing, he enjoyed the citrus flavor of the court bouillon and that it has a really nice aftertaste.  Even though the original recipe does not call for it, I think the chicken needs to be pan-seared or something before poaching it in the bouillon.  

So, there ya go.  My first Sunday with Symon recipe and a little lesson on why buying the correct type of ingredient (FREAKING ENDIVE) is so damn important.

February 28th's recipes include Veal Chop Milanese and Soft Polenta with Mascarpone. 

PS: Check out Natashya's presentation in Living in the Kitchen with Puppies.  If only mine looked as beautiful!

For me??

Molly over at My Happy House has bestowed upon me a lovely award:

What are 10 things that make me happy?  Here they are, in no particular order:

1.  My husband.  Because he is my rock, my best friend, my partner for life.

2.  Hearing my stepdaughters refer to me as "My mom" even though they call me by my first name on an every day basis.

3.  Ozzie.  Even though he drools and slobbers on my new furniture.

4.  The first peppermint mocha of the season from Starbucks

5.  OK, I can't leave out the first Pumpkin Spice Latte.

6.  My family.  Because they are awesome.

7.  My friends.  Most of us go back 16 years and they are amazing.

8.  Scrapbooking

9.  Wandering around Borders for hours

10. Having a sparkling clean house!

In return, I would like to give this award to the following lucky ladies whose blogs inspire me daily...or because they just make me happy:

Karen from A Day in the Life of Karen: Her new baby Jillian is beautiful, as is Karen's story!

Tara from Pineapple Grass: A pretty awesome chick with great recipes!

LC from Live, Laugh, Love: A great motivator for anyone looking for a little inspiration!

Be sure to check these ladies out!!

Pumpkin Blondies

So, in the whirlwind that is fall and winter baking, I stocked up on two things: cans of pumpkin and cranberries.  The cranberries are frozen, just waiting for a random spring or summer day when I am longing for that tangy treat.  And this week, I have been craving something pumpkin.  I have had this recipe saved for AGES and saw someone else make pumpkin blondies on another random blog, so decided now was the time to try them.

Per Annie's directions, I used white chocolate and butterscotch chips and she was correct; it is the perfect combination.  It cheered me up on a very dreary Cleveland February day!

Pumpkin Blondies

courtesy of Annie's Eats

Ingredients:

2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¼ cups granulated sugar (or brown sugar)
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
1 cup white chocolate chips
1 cup butterscotch chips
½ cup chopped, toasted nuts (optional)

Directions:

-Preheat oven to 350

-Line a 9x13 pan with foil

-In a medium bowl, combine flour, pumpkin pie spice, baking soda, and salt.  Whisk and set aside.

-In bowl of electric mixer, fitted with paddle attachment, beat together sugar and butter until light and fluffy, about 2 minutes.

-Beat in egg and vanilla until well-combined.

-Mix in the pumpkin puree.

-Turn mixer to low and slowly add dry ingredients, mixing until just incorporated.

-Fold in white chocolate and butterscotch chips (and nuts) with rubber spatula

-Spread batter evenly in a prepared pan.  Bake until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes.

-Transfer pan to wire rack and cool completely before serving.  To serve, lift the cake in the foil from the pan, remove the foil, and cut into 24 squares.

Chocolate Chip Scones

Just a tip: Do not substitute whole milk for heavy whipping cream. No matter what you read. Because your dough will be a complete runny mess, you will have to add a ton more flour, and your scones will be a little too tough.

Just sayin'.

(which means I created a huge mess, that I attempted to fix and then basically threw on the cookie sheet to bake and prayed. They tasted not too bad for being a complete runny mess, although they were definitely NOT flaky like a scone should be. I will for sure make them again...just correctly next time)

Chocolate Chip Scones

Courtesy of Hershey's

Ingredients:

3 1/4 C all-purpose flour

1/2 C granulate sugar

1 tbsp plus 1 tsp baking powder

1/4 tsp salt

2 C chocolate chips

1/2 C chopped nuts (optional)

2 C chilled whipping cream

2 tbsp butter, melted

Additional granulated sugar

Powdered sugar (optional)

Directions:

-Heat oven to 375°F. Lightly grease 2 baking sheets.

-Stir together flour, 1/2 cup granulated sugar, baking powder and salt in large bowl. Stir in chocolate chips and nuts, if desired.

-Stir whipping cream into flour mixture, stirring just until ingredients are moistened.

-Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Divide dough into three equal balls. One ball at a time, flatten into 7-inch circle; cut into 8 triangles. Transfer triangles to prepared baking sheets, spacing 2 inches apart. Brush with melted butter and sprinkle with additional granulated sugar.

-Bake 15 to 20 minutes or until lightly browned. Serve warm, sprinkled with powdered sugar, if desired. 24 scones.

Longing

Just having a moment where I am full of longing for the one thing I want most in this world.  It is tugging at my heartstrings and causing my eyes to well up, just a bit.

Every once and a while, I think it is okay to have these moments full of self-pity, to feel completely selfish just for a moment or two.  

After a weekend full of baby-holding (an adorable five-month old baby girl) and rubbing baby bellies (my MOH is finally looking pregnant enough to rub her belly for baby vibes and not look like I am just molesting her), my uterus is tugging.  I am so full of joy for my friends and their babies and so thankful they have been able to give birth to such healthy and happy little ones, but there are moments when I am overcome with sadness and jealousy.

I do not think this makes me a bad person; I think it makes me human.

Taco Junk

Looking for an easy, filling crock pot meal for the week?  Well, here is an excellent one!  Full of ground turkey and beans, a small serving is super filling!  I like to serve it over tortilla chips and lettuce, like a taco salad or in tortilla shells with light sour cream, salsa, and reduced-fat cheese.

Taco Junk

a Weight Watchers-friendly recipe from somewhere on the internet

2 points for 1/2 C

1 pound ground turkey, cooked, rinsed, drained if necessary

1 (11 oz) can whole kernel corn, drained and rinsed

1 (15.5 oz) can Great Northern (or any white) bean, drained and rinsed

2 packages ranch salad dressing mix (the dry kind); I only use one package

1 can Rotel diced tomatoes and green chilies

1 (16 oz) jar salsa (whatever heat you like)

Mix all ingredients together.  Place in crockpot and cook on high for 4 hours (or low for 6).  Serve with tortilla chips, in a taco salad, over refried beans, with sour cream and lettuce...however you want!  Makes a TON, so have containers for leftovers.

With cheese...yum!

Menu Planning Monday

I only grocery shop every-other week.  When I make my grocery list, I create two weeks worth of menus and I can interchange them if the mood strikes; for example, those days where I do not want to cook something time consuming, I can pop something easy into the oven because I know it is there!  Anyway, we had some family issues that needed to be handled and I went to the grocery store with a half-completed grocery list and only a few days of menus written down.  This week, I went with a plan and I felt so much better when I left.  So, here is this week's menu (always tentative, of course, and subject to change).

Sunday: Leftover pasta from dinner party

Monday: Italian-style porkchops, garlic roasted cauliflower, twice-baked potatoes

Tuesday: Taco soup and cheese quesadillas

Wednesday: Chicken Stroganoff

Thursday: Pizza and salad

Friday: Chicken piccatta, lemon spaghetti, roasted asparagus

Saturday: Not sure yet!  Maybe a cereal night?  

What is on your menu this week?  Stop by I am an Organizing Junkie to get some great ideas!

Valentine's Day Dinner Party Recap!

If you do not regularly get together with your girlfriends for a night of dinner, drinks, and excellent conversation, I highly recommend it.  It was so nice to be away from husbands and kids and to be able to catch up on life without all of the distractions.  

Here is a picture of my table, without any food:

And the other side:
I made personalized sugar cookie hearts for each friend, and as they ate them after dinner, they thought I had bought them and then decorated them because they were so good!  
Unfortunately, because it was a pasta dish, I was finishing the pasta and forgot to take anymore pictures!

Here was our final menu: 

Crudite platter as guests arrived, and a few friends brought appetizers

Assorted wine and drinks

Dinner:

Soft garlic knots

Italian salad

Steamed fresh green beans (brought by a friend)

Tomato and artichoke pasta

Dessert:

Red velvet cupcakes

Sugar cookie hearts

Strawberry cupcakes with whipped cream frosting (brought by a friend)

Here is a tip: If you are looking to have everything prepared ahead of time, pasta is not a good dish to serve.  I knew this when I decided to make the pasta, but went with it anyway, since there were only six of us.  But, since we are all close friends and all tend to gravitate toward the kitchen anyway, I knew I would have company as I was finishing everything up!  The pasta with artichokes was enjoyed by all (thank you, Ree!) and no one even got up from the table when we finished; the conversation just kept flowing!

This is a tradition I will definitely continue in the years to come; nothing better than a dinner party with the girls!

Red Velvet Cupcakes

For my Valentine's Day dinner party, I wanted to try a new dessert that screamed "Valentine's Day!"  And what better than red velvet cupcakes?  I found these on Katie's blog and once again, she came through!  Deliciously moist and dense, topped with a wonderful cream cheese frosting, these were the perfect dessert for our dinner party!

Red Velvet Cupcakes

from Good Things Catered

Ingredients:

2 1/2 C cake flour

1 1/2 C sugar

1 tsp baking soda

1 Tbsp cocoa powder

1 tsp salt

2 eggs

1 1/2 C vegetable oil

1 C buttermilk

2 Tbsp (1 oz) red food coloring

1 tsp vanilla extract

1 tsp white distilled vinegar

1 (8 oz) package cream cheese, room temp

2 sticks butter, room temp

2 tsp vanilla extract

4 1/2 C confectioner's sugar

Directions:

• Preheat oven to 350 and prepare cupcake tins with liners
• In medium bowl, combine flour, sugar, baking soda, cocoa powder and salt.  Whisk to combine well and set aside
• In bowl of stand mixer fitted with paddle attachment, combine oil, buttermilk, eggs, food coloring, vanilla and vinegar
• Beat to combine well
• Lower to slow speed and slowly add dry ingredients
• Once all dry ingredients are added, turn speed to medium and beat until completely smooth, about 2 minutes
• Using cookie scoop, carefully fill cupcake liners about 3/4 of the way full and tap to release air bubbles
• Place in oven and bake until toothpick inserted into center of cupcakes comes out clean, about 20-25 minutes
• Remove from oven and let cool completely
• Meanwhile, in clean bowl of stand mixer, combine cream cheese, butter and vanilla and beat to combine well
• With mixer on slowest speed, add confectioner's sugar.  If necessary, add 2-5 tbsp of water to reach desired consistency.  I did not need to add any water
• Pipe cream cheese on tops of cooled cupcakes and serve (or refrigerate until time to serve)
• Makes about 24-30 cupcakes

Valentine's Day Dinner Party: Day Of Timeline

It has been quite the week around our household.  One of those weeks where things were so hectic that I had to put party planning on the back burner.  Fortunately, our house was fairly tidy and I will just have to do a quick dust, vacuum and mop before the ladies come over tomorrow night!  Here is our plan for tomorrow:

• Up early.  Ice sugar cookies (they are being used as place cards)
  
• Grocery store to pick up few remaining items
• Florist for centerpiece flowers
• Start dough for garlic knots
• Vacuum and dust family room
• Shower
• Clean upstairs bathroom
• Frost red velvet cookies

In all honesty, I have pretty much everything set and ready to go.  Table is set, cupcakes are baked and ready to be frosted.  I can't wait to share pictures with you on Sunday!

Valentine's Day Dinner Party: Menu

Our Valentine's Day dinner party is quickly approaching!  I was stuck in a meeting until after 5 today, and by the time I got home, it was dinner time and time for my daily household chores.  I am going to play catch up on my cleaning tomorrow, but I was able to finalize our menu for Saturday!  The girls are all bringing something, so here is what I will be preparing:

As guests arrive:

Flirtinis

Chocolate covered strawberries

Appetizers:

Being brought by friends.  I will have a crudite platter out.

Main Course:

Italian Salad 

Soft garlic knots

Spaghetti with artichokes and tomatoes

Dessert:

Sugar cookie hearts  (I will also use these as placecards)

Red velvet cupcakes

Another dessert being brought by a friend