A fun, food-filled, chicksville weekend ahead, my friends. Tonight...well, I can't talk about tonight - sorry Suz! Not yet anyhow. Kim and I are treating our dear friend Susie to a little pre-birthday celebration this evening and all I'll say is that we'll eat something. And drink something. Zip it! Enough on that. For now. Tomorrow night...Stacey and Cooper! Ohhh, I can't wait to see my adorable little nephew, it's been way too long. Cooper Cuteness Coopst! And Sunday, out on the St. Croix with a few of the Baseball Moms, hosted by the generous Beth Collins. More food, more drinks, more chat, more FUN! I'll be shrieking and snacking my way through the entire weekend, just the way I like it. Looks like the sun may come out, little swim, little grill, maybe a bike ride, a few nice walks (my foot is finally feeling better), I'm itchin' to get outside after days of rain. Yeah, baby, bring it on! Details - and recipes! - to follow...Bon nuit!
Home now, can quickly say that Kim and I treated Suz to a total WT 70s dinner, at Kim's house, playing Susie's favorite childhood game, Which Witch (which - ! - Kim and Brian found on eBay).
Surrounded by balloons and streamers, while chowing down on potato chips, home-made Sloppy Joes, and mac & cheese, as well as coconut and sprinkle cupcakes for dessert. Singin' along and chair-dancing to 70s hits off XM Radio. BLAST!Words to sleep on:
"The happiest moments my heart knows are those in which it is pouring forth its affections to a few esteemed characters." Thomas Jefferson
"The beauty of enmity is insecurity; the beauty of friendship is in security." Robert Frost
I'm all for pouring forth affections. Screw insecurity! Boring as hell. Thanks for not being boring, girlfriends! You're The Best. Oh, yawn! It's late. With that, again, bon nuit.
posted by Stephanie @ 4:16 PM
3 Comments:
No no no no, YOU'RE the best....;-) LOVED the quotes, got me all teary-eyed.
Susie’s Birthday Sloppy Joe’s
Stephanie Levy
Serves 6-8
1 1/2 lbs. ground beef (or ground veal/pork/beef meatloaf mix)
1 onion, chopped
1 red bell pepper, chopped
1 tsp. dried oregano
1 Tbsp. chili powder (ancho chili powder is best)
1 tsp. paprika
1 tsp. ground cumin
3 cloves garlic, minced
1 6 oz. can tomato paste
1 c. warm water
2 tsp. distilled white vinegar
3 Tbsp. brown sugar (up to 4 Tbsp. if you like a sweeter version)
salt and pepper to taste
hamburger buns
serve with one, few, or all:
sliced raw onions
chopped pickles or pickle relish
spicy mustard
rings of pickled peppers
shredded Monterey Jack cheese
Saute ground beef in a large skillet for 5 minutes. Stir in onion, bell pepper, and 1/2 tsp. of salt; sauté for another 5 minutes, or until onion is tender. Drain off most of the fat, return pan to heat. Stir in oregano, chili powder, paprika, cumin, and garlic and sauté until spices are fragrant, 2-3 minutes. Meanwhile, whisk tomato paste, water, vinegar, and sugar together in a small bowl. Stir into ground beef and simmer for 5 to 10 minutes until thickened. Season to taste with salt and pepper. Serve on fresh hamburger buns or small, soft white rolls.
White Trash Mac & Cheese
Stephanie Levy
Serves 6-8
1 lb. elbow macaroni, penne, cavatappi, or other small tube pasta
2 cans condensed Cheddar cheese soup
1 ½ c. milk
½ c. sour cream
1 Tbsp. grated onion
¼ tsp. cayenne pepper
1 lb. shredded sharp cheddar cheese, divided
Preheat oven to 350 degrees. Coat a 2-quart casserole with non-stick spray. Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes until al dente (do not overcook pasta); drain and return to the pot. Stir in cheese soup, milk, sour cream, onion, cayenne, and ½ lb. of the cheddar cheese. Taste and add salt if you think it needs it. Transfer pasta to the casserole and top with the remaining ½ lb. of cheddar. Bake uncovered at 350 degrees for 30 minutes or until top is bubbly and browning in spots.
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