Tag Archives: Columbia

Kids Say the Darndest Things…

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By: Shannon Shull

We all know that kids indeed can say the darnedest things. And us parents and teachers certainly experience our share of interesting situations when we react with either chuckles, body shaking laughter or complete, speechless horror at what we hear come out of kids’ mouths!

Over Spring Break, I had the pleasure of experiencing this sort of thing at its height. My precious children never cease to amaze me with their brilliant minds. Sometimes their 9 and 7 year old ways of thinking truly astound me–in all sorts of ways. I thought I’d share just two occurrences with you fabulous readers–it’s sure to make you giggle, laugh out loud or at least smile!

Wild Times with My Wild Ones...

So one night my 9 year old, angel girl Miss Mina, had climbed into bed with me at some point in the wee hours of the night and she promptly woke up way too early. I opened my eyes to this precious lil’ blonde fairy child staring right into my face, literally about an inch away from my nose. As soon as my eyes opened, that was her cue – Yay! Mommy’s up! Her mouth immediately went into overdrive. As we snuggled, the stories and questions went on and on. (This is one of those times as a parent when you really wish you could get video footage!) One of her topics of discussion was, “If you could have ten wishes for life, what would they be?” I struggled to make my brain operate at 6 a.m., knowing that not only had she awoken me, but she’d also woken up the dog too, who was itching to go out to do his business. So one of my ten wishes was, “I wish pets never had to pee or poop.” This naturally prompted a ‘kids say the darnedest things’ moment…my Mina’s immediate response, with total serious concern, was “But Mommy, their butts would explode!” ☺ Oh let me tell ya, I was awake then! I started laughing so hard, she couldn’t help but laugh with me, though she was still very concerned about these pets whose butts would explode if they never peed nor pooped. This led to a discussion, led by her of course, about how animals would just look too weird without their pee pee parts and as she put it, without butt cracks. I had to explain to her that with my wish, the pets would still have all their body parts and look the same, their insides would just be such that they’d never have to go potty, and therefore we’d never have to clean up their messes! Wouldn’t it have been totally priceless to have had a video or recording of that conversation!

My kids certainly say the darnedest things!

Now moving on to my 7 year old son, Sawyer. Now there’s a kid whose personality and “ways” will keep you on your toes! He can be shy, overly sensitive and nearly impossible in one moment and a total ham the next. Over Spring Break my Mina was sick and required a visit to the doctor. We had about an hour and a half before the doctor could see us, so I decided to utilize that time to take Sawyer to get a much needed hair cut. We went to Snip Its, which my child usually LOVES. On this particular day, he decided a haircut was the last thing in the world that he wanted to do and he proceeded to torture me during the entire experience. Pouting, moaning, groaning, tears, the whole bit, and all while my precious Mina was feeling absolutely terrible with fever and an awful stopped up head. So I did the ‘Mommy tap dance’ to try to keep everyone happy and tried to convince the stylist that my boy really isn’t a total pisspot all the time.

We survived the haircut experience and Sawyer looked incredibly handsome. Well, he must’ve picked up on the fact that he really did like his haircut because some way, somehow, by the time we got back to the doctor’s office and were sitting in the examine room, Sawyer had turned into a confident, wild comedian. And I’m not kidding, this kid WAS ON! I’m talking, constant fart noises, bouncing around, jokes and all. Fortunately the doctor was a friend of mine that I cheered with in high school, who has young children of her own, so she kept reassuring me that it was ok every time she saw the look of embarrassment on my face. I seriously thought I was going to have to duct tape Sawyer to a chair in order to get him to chill – that is how “ON” he was. So here’s one of my kids having to endure her throat being swabbed and a long q-tip stuck into her nose up to what seemed like was too close to her brain to test for flu – and we all know that is NOT fun! And my angel girl was the most amazing patient ever. The child did not even cry! I think I would have cried had it been me! I was utterly amazed at my child.

Well after experiencing that, feeling terrible, and then adding Sawyer’s wild antics to the picture, let’s just say, Mina was about ready to kill her brother…literally. Mina declared, “I wish I was an only child! Mommy, I’m mad at your tummy for making Sawyer!” I proceeded to look up at my doc friend and under my breath say, “Well, it wasn’t my tummy that’s responsible for making the kid.” Of course supersonic, wild man Sawyer didn’t miss a beat, and he declares, “Yea, it’s your pee pee’s fault! I came out of your pee pee!” followed by a mischievous, evil laugh…… my oh my, yep, the body shaking laughter followed after that one. The doctor literally about fell out of her chair! Even Mina was laughing. It was the pinnacle of it all, after all his poot noises and other silly antics, and proved to be one of those moments in which the only thing you could do was laugh! Oh and let me tell ya, Sawyer knew he’d pulled a good one; I thought the kid might even bow or something! He followed suit with inappropriate declarations of where he thought babies came from. Yea, it got bad – I had to stifle the laughter something fierce and kick into threatening Mommy mode to get the kid to hush. I felt awful for the people outside waiting – all these sick people who feel terrible and they’re having to hear us all cutting up and laughing in the examining room, not cool! And it doesn’t end there!

We get Mina’s diagnosis – which was NOT good – she tested positive for the flu! ☹ The doctor walks us out of the room, everyone is watching us of course, probably wondering what in the heck was going on or ready to pummel us for seeming to be having way too good of a time with all the wildness and laughter. I have my Mina tell the doctor thank you and she does so with total, polite sweetness. Then I look over at Sawyer, who’s standing there looking down, already playing a game on his Kindle, and I tell him to apologize to the doctor for being such a wild child. He immediately looks up, all wide eyed with a crazy face and simply yells “Weiner!” and then goes right back to his game. Yep, my son, in front of EVERYONE. In response to my request that he say he was sorry, he looks right up at the doctor and yells the word “weiner.” No kidding. Even the sick people waiting laughed at this one. It was unbelievable. I will never, ever forget that moment. As a mother, it’s one of those unforgettable experiences with your children that you will remind them of for years and years to come! If only I had had a video of the whole thing, it would’ve been YouTube gold! I could’ve won tons on America’s Funniest Home Videos!

Once we finally escaped to the car, even Mina, with her 101.9 fever and aches, declared that she felt better from all the laughing! I tell ya, you can’t write this stuff. It was really just one of those days in which I felt like I was living out a comedy sitcom or had to have been on a hidden camera show or something. It was one for the memory books, for sure! So to conclude, YES indeed, kids say the darnedest things! ☺

In an ode to this subject, I thought I’d share some videos that you are sure to enjoy. Most of you will probably remember the television show hosted by Bill Cosby back in the late 90s, Kids Say the Darnedest Things. He drew inspiration and showed clips from the classic Art Linkletter show, Art Linkletter’s House Party. These clips are fantastic! Enjoy! And please do share with me any of your own experiences in which you’ve been around a kid that said the darnedest things!

Chicken Parmiginia Bake

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By: Brady Evans

My mom and I have an annual tradition of running the Cooper River Bridge Run (have you heard of it?).

Cooper River Bridge Run

It is SO inspiring to do the same thing as nearly 40,000 other people.  “Hey!  Let’s run across this bridge!  Let’s get as many people as possible!”  As you can see, the crowd is just huge.

Cooper River Bridge Run

My mom has been running the race since the 1980s.  Naturally, it has grown since then, and it has even changed bridges. It just gets better and better every year.  Lately, we’ve been staying with friends of my mom’s who happen to have a beach house on the starting side of this point-to-point race.

I usually put together a meal for us to enjoy the night before the big race and pasta is a natural go-to for this sort of stuff (even though I totally don’t carb load before races). I had seen Elly’s Baked Quinoa and Chicken Parm ages ago and planned on making that meal.  When I made the motions to make this meal I realized I had no more quinoa and I sort of don’t feel like buying it anymore, so I subbed whole wheat pearl/Israeli cous cous.  It was a great sub and one that the Omnivore surely prefers.

Chicken Parmiginia Bake

I also changed it up a bit by using a whole roasted chicken.  Baking meat on the bone with the skin makes for a much deeper flavor.  Roast your own bird or pick one up from the store and you are good to go!  This meal is hearty and filling but not overly fattening or heavy.  Great for a pre-race meal or a Sunday dinner!

Chicken Parmiginia Bake (6-8 servings)  (adapted from Elly Says Opa)

Ingredients

  • 1 Tbsp. olive oil
  • 2 medium onion, diced
  • 5 cloves garlic, minced
  • 3 Tbsp. balsamic vinegar
  • 1 28-oz. can crushed tomatoes
  • 1 15-oz. can diced tomatoes
  • 2 bay leaves
  • 1Tbsp. crushed, dried, basil
  • 2 cups pearl cous cous
  • 4 cups water or broth
  • 1 5-lb whole roasted chicken, cooked and meat removed and bones discarded
  • 1 cup shredded part-skim mozzarella cheese, divided
  • 1/4 cup chopped fresh parsley

Instructions

  1. Preheat the oven to 375 and spray two 2-qt. baking dishes with cooking oil.
  2. Heat a large skillet over medium heat, and add the oil.
  3. Stir in the onion and cook, stirring frequently, until tender, 5-7 minutes.
  4. Add the garlic and cook until fragrant, 30-60 seconds. Add the balsamic vinegar, scraping anything off the bottom of the pan, and cook until it is reduced, about 3 minutes.
  5. Add the crushed tomatoes, diced tomatoes, bay leaves, basil, parsley, salt and pepper to taste.
  6. Bring to a low boil, and then simmer while you prepare the rest of the meal.
  7. Place the cous cous and water or broth in a small sauce pan and bring to a boil.
  8. Cover with a lid, reduce the heat, and simmer until cooked, about 20-25 minutes.
  9. Assemble the casserole by placing the cous cous, sauce, and chicken in a large bowl. Mix thoroughly.
  10. In each prepared casserole, place the mixture in the baking dish until it is halfway up the sides, and sprinkle with 1/4 cup of the mozzarella cheese.
  11. Top with the remaining chicken mixture. Sprinkle with 1/4 cup mozzarella cheese. Repeat with other casserole.
  12. Cover with foil and bake for about 15 minutes. Remove foil and continue to bake until cheese is lightly browned and bubbly, about 10 more minutes.

 

Barbara Willm honored by Girl Scouts with Women of Distinction Award

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Barbara Willm 2013
The Girl Scouts of South Carolina – Mountains to Midlands has honored Lexington Medical Center’s Barbara Willm, Vice President of Community Relations, at the 20th Annual Women of Distinction Awards Dinner. Willm was recognized Thursday, April 11, at the Columbia Metropolitan Convention Center in Columbia for her excellence in leadership throughout the midlands.

“I am honored to be a part of such an esteemed group of women and it is even more special because I was a Girl Scout,” said Mrs. Willm.

First launched in 1993, the Women of Distinction dinner is a recognition and fundraising affair that celebrates outstanding women and their impact on the community. The event pays tribute to women who exemplify excellence in service, leadership, community, visibility and professionalism.

“I was proud to nominate Barbara for this outstanding award,” said Bootsie Wynne, Assistant Director Business Partner of Human Resources at Lexington Medical Center. “When I saw that the criteria asked for women who excelled in professional community leadership andcommunity service, who are excellent role models for girls and have community visibility, I knew she fit the bill perfectly. Not only was Barbara a Girl Scout when she was younger, she has also gone on to exemplify women in leadership. The goal of the Girl Scouts of SC Mountains to Midlands is to build girls with courage confidence and character. I think Barbara is a great example for all girls and women alike,” added Wynne.

Girl Scouts exists to transform today’s girls into tomorrow’s leaders. Girls face many critical issues including school bullying, childhood obesity, teen pregnancy, self-esteem issues, substance abuse, and performance pressure in school. Participation in the Girl Scouts is proven to make a life-long difference.

“I’ve worked with Barbara for eight years and she always manages to bring life to the mission of our organization,” said LaTanza Duncan, Chief Advancement Officer, Girl Scouts of South Carolina Mountains to Midlands.

Barbara Willm is one of four exceptional community members to receive the 2013 honor:

• Cynthia B. Cooper: Vice President, Government Programs Compliance Office with BlueCross BlueShield of South Carolina
• Sara B. Fisher: Chief Operating Officer with NBSC
• Elizabeth “Liz” McMillan: General Manager, Gamecock Sports Marketing, University of South Carolina
• Elise Partin: Mayor of Cayce, SC and Adjunct Faculty, School of Public Health, University of South Carolina
• Barbara Willm: Vice President of Community Relations with the Lexington Medical Center

Brown Box Full of Green. And Red. And Yellow…

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By: Elizabeth Webber Akre

I love Facebook.  I’m always amused to hear someone say “I don’t do the Facebook thing” because they have no idea what they’re missing!  Yes, it’s fun to reconnect with old college friends, play games (I was once addicted to the Mafia) and laugh at funny photos.  But what I really love about it is how much I’ve actually LEARNED from Facebook.  You may ask, “like what?”  Well, let me tell you.

I learned about Pinterest! Thank you FB people. I also learned about Zaycon Foods via Southern Savers’ posts.  Huge thank you there.  Just this past Friday I got my delivery and now have 20 pounds of beautiful boneless, skinless chicken breasts resting comfortably in my freezer.  Most recently, I learned about Brown Box Veggies from my blogger buddy April’s  Facebook  page.  I’ve been telling myself that I wanted to belong to one of these vegetable co-ops but haven’t come across one that I felt was really affordable for my family.  Some of them are just plain expensive and they send so much produce that I was really more afraid that we wouldn’t be able to make a dent into it before it started to spoil.  But, I’ve now found the answer…Brown Box Veggies.

Here’s how it works: you place your order and pay for it on their website.  They deliver on the 1st and 3rd Saturdays of the month.  The BBV people work with local farmers to spotlight their produce in their boxes. So, each time you order, you’ll get an assortment of what’s in season.  Then, you choose one of the many distribution points they have around town for pick up.  In my case, I picked up at the Ole Timey Meat Market on Rosewood Drive, which is so close to my house I can walk there.  Chances are you’ll find a pick up location close to your neighborhood, too. Now, here’s the best part of all: this beautiful bunch of goodness is only $22.00.  It can’t get more affordable or more convenient than that.  And if you’re like me, any opportunity to support local farmers and merchants is golden.

Brown Box Veggies

I placed my first order a couple weeks ago, and I was eagerly waiting to get my veggies on April 6th. My daughter and I went to the market to pick them up and when the lady opened the box to show us what was inside, we both squealed with delight.  (Ok, that’s an exaggeration, but you get my drift!) Ours contained the following:  Carolina Sweets onions, broccoli, kale, tomatoes, zucchini, squash, spinach, parsley, apples, oranges, pears, asparagus and red potatoes.  I was absolutely thrilled.  I’ve been telling everyone I know about it ever since Saturday morning!  Brown Box Veggies also offers a salad box and an all-fruit box.  The BBV lady also showed me one of the salad boxes and it was equally beautiful…lettuces, tomatoes, avocadoes, just to name a few.

Spinach is one vegetable that I’ve always loved.  I cooked it last night by simply sautéing it with garlic and touched it off at the end with a little lemon juice.  It was perfect.  In fact, my husband has determined that this is how I should cook it from now on. I did some reading online about these Carolina Sweets.  I didn’t know anything about them until now, so I’m excited to experiment with them.  I am thinking something like an onion tart so I can showcase the onion itself.  Have you ever cooked this type of onion before?  Suggestions?

ElizabethIf you’re interested in fresh, healthy fruits and veggies from our home state, I suggest you check out Brown Box Veggies.  I am certain I could not have bought everything that came in my box for only $22.00 at the grocery store.  And, it can’t be any more easy and convenient.

Support local!

Elizabeth also writes “Gastronomy (by a Wanna-be Chef).” She loves all things food and wine and how they fit into our lives. 

Hands Down the Best Healthy Recipe I’ve Tried: Perfect for Your Pickiest Eater

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By: Mary Pat Baldauf

Picky eaterI’ve been eating healthier for two and a half years now. I best describe my “diet” as simple, clean eating: fresh fruits and vegetables, whole grains, and lean proteins instead of pre-packaged, processed foods or fast food. I love eating this way, but I do occasionally miss some of those comfort foods we all know and love. That all changed when I tried a recipe for Cheesy Taco Bake from The Naked Kitchen. The best way to describe this recipe? A healthy “Hamburger Helper,” without the hamburger. Double this for freezing, ladies. Your kids and/or picky eaters will LOVE it!

Warning: There’s a little upfront work with this recipe as you must pre-make the enchilada sauce and taco seasoning. However, once you make both, you’ll have plenty to use for several batches. In a hurry? You can always use store-bought enchilada sauce and taco seasoning.

Cheesy Taco Bake
(Makes 8-10 servings)

  • 1/4 cup olive oil
  • 2 tbsp whole wheat flour
  • 6 heaping tbsp nutritional yeast
  • 2 tbsp Taco Seasoning (see below)
  • 4 heaping tbsp Homemade Enchilada Sauce (see below)
  • 1 1/4 cup + 1 tbsp low sodium vegetable broth
  • 1 small onion, diced
  • 1 can (15 ounces) no salt added black beans, drained and rinsed
  • 7 ounces organic firm tofu (you can also substitute with quinoa or any other protein source)
  • 8 ounces whole grain pasta of choice, cooked
  • 1/2 cup croutons, finely crushed
  • 1 1/2 cups cooked rice
  • 4-6 ounces shredded cheese

Homemade Enchilada Sauce

  • 1/4 cup olive oil
  • 1 tbsp whole wheat flour
  • 3 tbsp chili powder
  • 12 ounces no salt added tomato paste
  • 2 cups low sodium vegetable broth
  • 1 tsp onion powder
  • 1 tsp cumin
  • 3 cloves garlic, minced
  • sea salt to taste

Homemade Taco Seasoning

  • 2 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp dried oregano
  • 1 tsp paprika
  • 1 tbsp ground cumin
  • 2 tsp sea salt

Preparation

  1. Preheat oven to 350 degrees.
  2. In a medium sauce pan heat olive oil over medium high heat. Once the oil is hot add the flour, reduce heat to low and stir until completely dissolved.
  3. Add in the enchilada sauce and broth. Stir well and then add the nutritional yeast and taco seasoning. Mix well, remove from heat and set aside.
  4. In a large sauté pan add 1 tbsp broth and heat over medium high heat. Add onions and sauté until translucent.
  5. While the onions are cooking, use a fork and mash the tofu into small crumbles. Add the crumbled tofu and black beans to the pan and stir well. Remove from heat.
  6. In a large bowl add the cooked pasta and rice, the onion, bean and tofu mixture and the cheesy enchilada sauce. Stir well and transfer mixture to a 9 x 13 glass baking dish.
  7. Sprinkle the cheese evenly over the top (if using) and then the croutons. Place in the oven for 25-30 minutes. Remove from oven and let cool for 5 minutes before serving.

Enjoy!

Silent, No More

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By: Roshanda Pratt

Before we welcome April, I want to briefly recognize International Women’s Month, which was celebrated in March.  So here is a cyber high five to all the women out there making their world more fabulous!  I also wanted to talk about a cause which overwhelmingly effects, but is not limited to, women.  According to RAINN (Rape, Abuse, Incest National Network), every 2 minutes someone in the U.S. is sexually assaulted. This means that the woman or man in front of you at the grocery store, in your office or next to you at church may have been a victim of sexual assault. The problem of sexual assault is an epidemic in our country, our state, and more specifically, our community. We have all read the headlines of a young child assaulted by a family member or friend.

According to the Department of Health and Environmental Control (DHEC), in 2011 more than 5-thousand victims of sexual assault in South Carolina received services from the 16 sexual assault centers across the state.  According to experts, 85% of victims know their perpetrator. And according to the SC DHEC, predators are not just the stereotypical males; female perpetrators are on the rise, victimizing both male and female children.

Credit: Michal Marcol

Credit: Michal Marcol

Sexual abuse is not just a cultural or socioeconomic problem.  It transcends all economic, geographic, race and class barriers.  Cases of abuse can be found in large and small families, in cities and in rural communities, and in homes, schools, churches and even businesses. Sexual abuse is not just something that is played out on NBC’s Law & Order. It is not just something you read about. It is happening to the people we love and we cannot afford to remain silent any longer.

There is a battle going on to protect children from sexual violence. Allies are working hard across our state to make sure the issue remains in the public eye.  One of those allies is The Family Resource Center of Kershaw and Lee Counties.  The mission of the Family Resource Center for Abuse Prevention and Counseling is two-fold:

The agency is committed to social change by raising awareness of the causes and consequences of abuse and violence in our community.  As a victim-centered organization, the Family Resource Center provides quality counseling and support services to child and adult survivors of emotional, physical and sexual trauma along with their family members.

I became a board member of The Family Resource Center last year and I have seen the importance of this agency in our community.  The Family Resource Center provides FREE services such as counseling and forensic interviews which are later used in cases to prosecute the offenders. The Center provides educational services to churches and schools on how to report and prevent abuse, rape crisis and teen prevention. Volunteers  rally for more statewide support, partner with community agencies, and leave their warm beds in the middle of the night to sit with victims at the hospital, all while dealing with an increasingly shrinking budget mostly comprised of grants.  Rosalyn Moses, the Executive Director for The Family Resource Center is a gem in the crown of protecting children.  Her passion, commitment and hard work cannot be compared. She is a champion for this cause and South Carolina is blessed to have her on its team.  Rosalyn does not just sit behind a desk. No, she is putting her feet to the ground, speaking with victims, law enforcement and anyone who has an ear about the importance of this issue.

Let’s face the reality here. This issue is not going away for a myriad of reasons which include, but are not limited to, our over-sexed society, the lack of respect for human life and the cycle of abuse that continues without people receiving the healing they so desperately need.

The Family Resource Center is important to victims as it serves as a place of refuge.  We need places like The FRC in our community. So, how can you get involved? I am so glad you asked.

  • Volunteer at a local child advocacy center.
  • Make a financial donation; either a 1 time donation, regularly, or via United Way.
  • Request for training and other education programs for your place of worship, school or agency.
  • Speak out! Tell your friends, family, and co-workers that violence against children is not tolerated. Become a champion for the cause.

I believe as a community of women it is our responsibility to be our sisters’ and yes, even our brothers’ (young boys are victims of abuse too) keepers.  We cannot remain silent. In this case silence is not golden; it is deadly. The louder the more of us speak, people will eventually have to listen.

April is Child Abuse & Sexual Assault Awareness Month. In a few weeks, I will share with parents what you need to know to prevent sexual abuse.

Chocolate Cake

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By: Brady Evans

CakeMy birthday came and went in early March without much fanfare. Part of the problem might have been that I have a student who has been consistently wishing me “HAPPY BIRTHDAY!” daily since August. It was hard to believe when the day had come that it was truly my birthday after all those wonderful salutations all year long.

Another problem, I guess, is that as you get older, birthdays matter less. Unless you are my mom (who blogs at leemalerich.wordpress.com if you want to check her out!), apparently, and then you throw yourself a wonderful party. That’s where this cake came into play – not on my birthday but on her birthday, which is two weeks after mine.

Maybe I went all out on the cakes (yes, there were two; I’ll share the other later) because I had truly not gone all out on my birthday. Or maybe it was because the skies had opened up and it had been raining for two days. What’s better than baking up a storm during an actual storm?

CakeI must confess that I chose this cake because the interior is deep dark chocolate and while my mom and I both prefer vanilla, our husbands do not. Also, I was in the mood to challenge myself by making homemade salted caramel.

The cake was described by the party guests as “shove your face into and eat away” delicious. Ina Garten makes a mean chocolate cake and the salted caramel frosting truly was the perfect contrast. The compliments I received for the baking of this cake at the party were embarrassingly plentiful, so use that as an indication of how quickly you should make this cake! Below are the recipes for the cake, the salted caramel and the salted caramel frosting.

Chocolate Cake (adapted from Ina Garten)

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup light brown sugar, packed
  • 2 extra-large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1.5 cups whole buttermilk, shaken, at room temperature
  • 2 tablespoons brewed coffee
  • 1 3/4 cups all-purpose flour
  • 1 cup good cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat the oven to 350 degrees F. Grease your cake pans. (I like to use the wrapper from my sticks of butter).
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy (approximately 5 minutes).
  3. Reduce the speed to medium, add the eggs 1 at a time and incorporate fully.
  4. Add the vanilla and mix well.
  5. In a separate bowl, whisk together the buttermilk and coffee.
  6. In a third bowl, sift together the flour, cocoa, baking soda and salt.
  7. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended.
  8. Finish by folding the batter with a rubber spatula to be sure it’s completely blended.
  9. Divide the batter between two 8″ round cake pan.
  10. Bake for 20-25 minutes, until a toothpick inserted into the middle comes out clean. Let cool for 10-15 minutes and then remove to a cooling rack to cool completely.

Salted Caramel (from Kimberly Taylor Images)

Ingredients

  • 1 cup granulated sugar
  • 4 tablespoons water
  • 2 tablespoons light corn syrup
  • 1/2 cup heavy cream
  • 2 tablespoons butter
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon kosher salt

Instructions

  1. Combine the sugar, water and the corn syrup in a large saucepan and stir with a wooden spoon over medium heat until sugar is dissolved.
  2. Cover the saucepan and let it cook over medium heat for 3 minutes.
  3. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
  4. Do not stir from this point on, but instead swirl the liquid around the pan so that the caramel doesn’t burn.
  5. Continue to cook until the caramel turns an even light amber color (it will darken upon standing) then remove from the heat and let stand for about 30 seconds. This step will take about 5 minutes.
  6. Carefully, pour the heavy cream into the mixture. The mixture will bubble up, so watch out.
  7. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
  8. Measure 1 cup into a glass measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes.
  9. Save any extra in a sealed container in the refrigerator.

Salted Caramel Frosting (from Kimberly Taylor Images)

Ingredients

  • 2 sticks (1/2 pound) butter at room temperature
  • 8 ounces of cream cheese
  • 3-4 cups sifted powdered sugar
  • 1 cup salted caramel (recipe above)

Instructions

  1. Beat butter and cream cheese at medium speed until creamy.
  2. Add 2 cups of the powdered sugar into the butter/cream cheese mixture and beat to combine.
  3. Add 1 cup of the salted caramel and beat to combine.
  4. Add additional powdered sugar until the frosting is the sweetness and consistency you desire.

Fun In The Kitchen

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By: Shannon Shull

As one of our fun Easter activities together this year, my li’l angels and I had some sugary fun in the kitchen! We brought out a cookbook that I had bought years ago, which inspired us to want to get creative with some sweets. If you ever get the chance to check out this particular recipe book by Karen Tack & Alan Richardson, you will see why it’s called “Cupcakes, Cookies & Pie, Oh, My!” This book of super cool baking creations is from the creators of the New York Times bestseller “Hello, Cupcake!” I think the pictures alone in this book are enough to spark anyone’s interest and capture your imagination! Leading up to our special baking “date,” the kids and I scoured over the cookbook choosing our favorite recipes that we wanted to try out. My daughter made a list of each of our favorites and we voted in order to decide what we wanted to create on our day of baking and making artistic desserts.

The super cool cook book and the creation we attempted...

I also came across a really cute creation on http://www.JustaPinch.com and had saved a picture of this Kit Kat dessert creation called Redneck Piggy Pool. My 7 yr old son, Sawyer, absolutely loves Kit Kats! So, I saved the picture on my desktop for a couple of months knowing I eventually wanted to attempt this one. A recipe with Kit Kats was  the main enticement that helped me to get my son to actually participate and join us in the kitchen! When it was time for the Kit Kat dessert making, my son was in the kitchen in a flash ready to play and, of course, sample along the way! And now, because I couldn’t get my hands on any fondant (much less had a clue at first what it was!), instead of making little piggies to go in our mud bath, we put pink Peeps in our chocolate puddin’, Kit Kat fenced in, mud bath! We all thought our little ‘Peep show’ creation was very appropriate here at Easter time! ;-)

The Kit Kat lover and his Peeps Mud Bath...

Naturally, my creative 9-year-old girl, Mina, loved every bit of the baking and creating. In fact, the child is quite the artist in her own right, and I must admit, her creations were WAY better than mine! She’s got quite the knack, so we will certainly make sure to do more of this kitchen fun in the future so she can really tap into her artistic baking talents.

The creative, artistic process...

A  big thanks goes to my mother, my babies’ grandmother, a.k.a. “MamaMe,” who opened up her kitchen and aided us in our fun quest to produce some of these neat treats. We  destroyed her newly remodeled, lovely kitchen! Cupcake and brownie crumbs, chocolate, loads of different colored sprinkles, M & M’s, and several different flavors and colors of icing were not only all over the counter tops, but were spilled and splattered on the floor and cabinets! Fortunately, my precious Mama was so excited to have us there playing with her for the day that she didn’t mind the mess one bit! Thankfully, we escaped with only one kitchen injury (I burned my finger from accidentally touching an incredibly hot cupcake pan), and we made out pretty darn well, had a blast, and ended up very proud of our artistic baked creations.

The Fun in the Kitchen!

I of course, was overly ambitious in my plans to make lots of cool, culinary creations and discovered that baking – especially baking with children – takes more time than you ever plan for. So we ended up accomplishing only two of the many recipes we’d chosen, but that’s ok! As you’ll see, our edible art did not come out quite as professional and fancy as the pictures in the book, but we learned several lessons and discovered the importance of specific ingredients and baking tools! And for a first go at it, I’d say our artistic sweet treats turned out pretty darn cool lookin’!

Simple, Sublime Key Lime

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By: Elizabeth Webber Akre

I met Neil in 1997. He was born in Florida, but when I met him, he’d recently landed in South Carolina after 15 or so years in the Norse Land (you may know it as Minnesota). Over those years, he’d been back and forth to FL, since his parents had moved back down there. As we got to know each other, I learned a lot of interesting things about the places he has lived: practically everything in America was invented in Minnesota (’cause they spend half the year locked up in their snowed in houses just thinking up stuff?), when racing jet skis on TV, wear bathing trunks with a drawstring waist (MOOON over Miami), Ducatis are the only motorcycles worth owning, and most importantly, real key lime pie is NOT green.

Up until this point, key lime pie never really piqued my interest. At. All. But, turns out, it’s Neil’s most favorite dessert on Earth. As he was letting me know this, he also told me something I’d never heard before: real key lime pie isn’t green. Lime pie is green, perhaps. Food coloring helps, too. But a real key lime isn’t the same as the big limes we all see on a regular basis. No, key limes are tiny- like the size of a ping pong ball- and that’s considered a big one. And, key limes are way more tart than “regular” (Persian) limes. In fact, these little green orbs will turn your cheeks inside out…that’s how tart we’re talking about! So, Neil advised me of this: if you see a “key lime pie” in a restaurant that is green, know this: it’s not real key lime pie. Just say NO.

See the size of these little babies?

Soaking up some sun

Well, here we are all these years later, married and with a wonderful little girl. I’ve been making key lime pies for awhile now. The first time, I bought a bag of key limes from the grocery. Like I said, they are tiny. So, I cut them all in half, clutched them in my fingers and juiced them one by one. When it was over, I could hardly unclench my fists and was convinced that I’d just given myself incurable arthritis. I vowed that as much as I loved Neil, this was his one and only homemade key lime pie.

The life saver

The life saver

Lucky for him, I was browsing around Williams-Sonoma one day and lo and behold! I discovered you can BUY key lime juice in a bottle! Now, this was a game changer indeed. I bought a couple bottles of (really) expensive juice and ran right home to bake up a pie. Months later, my sister was visiting and saw this primo juice in my fridge and said something like, “You know you can get this in the grocery store, right?” Bahh wuhhh? So, my little sister drove over to the Piggly Wiggly and returned with four bottles of key lime juice for the price of my two Williams-Sonoma bottles. But, no worries…now we’re in business! I can make Neil’s fave anytime I want. Easily, inexpensively and all year long. Good thing for him, because I was never juicing those little limes by hand ever again. Never, ever, ever, again. Period.

Fast forward to today. I now have the most awesome juicing tool ever invented. Good thing too, since this Christmas, my parents found a key lime bush that has been cross-bred with a loquat, so it can withstand colder temps than they have in Florida. So now we’re growing our own key limes on the patio! I wouldn’t be so excited about this if it were not for my juicer, especially since I’d vowed never to juice those things by hand again! Of course, you just can’t beat the bottled juice, but if you want to go old school and juice yourself, you must get one of these. Plain and simple.

You just need this for any kind of citrus juicing…go get one!

This weekend was St. Patrick’s Day, and we were having corned beef and cabbage at my inlaws’ house on Sunday. The only thing I had on hand that I could whip up quickly that was remotely “green” was key lime. I was able to harvest one of our tiny baby limes to garnish and the pie turned out terrific as usual. The crazy thing is how easy this recipe is. Most of the time, you use a graham cracker crust, which is quite delicious. But one day at the grocery, I came across a granola crust, which I’d never seen before. I used one for this latest pie and it was terrific. In fact, it was better than a plain ol’ graham cracker crust. I think this will be my new “go to” for these pies.

The low-down on key lime pie is this: don’t waste your time with “regular” lime juice, either juice your own little tiny key limes or buy the key lime juice…there IS a difference! All you need is 1/2 cup juice, 3 egg yolks and a can of condensed milk. Mix until smooth, pour into pie shell and bake at 350 for about 15 minutes.

Another must-have: egg separator

Another must-have: egg separator

Good eggs are important

Good eggs are important

Look at that beautiful yellow!

Look at that beautiful yellow!

Freeze egg whites in individual packages for future recipes

Freeze egg whites in individual packages for future recipes

Then, cool for about 10 minutes before refrigerating. Garnish as you wish, but rest assured, it wil be happily consumed decorated or plain Jane!

Garnish or dive right in...your call!

Garnish or dive right in…your call!

Elizabeth writes Gastronomy (by a Wanna-be Chef). For more thoughts, stories, musings, and opinions about food, please visit and subscribe.  Eat, drink and be merry!

Chill Out: Use Your Freezer to Save Money, Make Eating Healthier Easier

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By: Mary Pat Baldauf

My grandmother was the “queen of freezers,” and growing up, I couldn’t figure out why anyone would keep two big freezers full of perfectly good food. But since I’ve started eating healthier, I’ve gotten a small freezer myself; I’ve been amazed by how it not only makes eating healthier easier, but also saves some money in the process.

FreezerI tell people that changing my eating habits hasn’t been that hard; the hard thing has been the preparation and planning that goes into eating healthier. Three years ago, if I didn’t have time to pack my lunch, no problem; I’d drive thru Wendy’s instead. Now, however, I have to think ahead, and my freezer has become my best friend! On weekends, I prepare several meals, divide them into individual servings and pop them in the freezer. That way, a healthy meal is only minutes away.

People often complain that eating healthier is more expensive, but using a freezer can really help keep costs down. One way is by purchasing fruits and vegetables when they’re in season, then putting them in the freezer to use later. When your favorite products are on sale, you can also buy extra to put away in the freezer. For instance, every time Publix has my bread on “buy one, get one free” special, I get two loaves, whether I need them or not, because they freeze perfectly.

Frozen food will stay safe pretty much forever because the microorganisms that lead to spoilage and illness go dormant at or below zero degrees. But not all foods will taste good after defrosting. Lettuce will wilt and mayo will appear curdled, for example. Raw meats and poultry freeze better than prepared ones because the moisture that locks in flavor is lost during cooking.

Here’s some helpful information that I’ve had on my freezer for a while, and I thought it would be great to share. The information, from the Department of Agriculture, indicates how long frozen foods will keep their quality.

Food Months
Casseroles 2 to 3
Frozen dinners, entrees 3 to 4
Ham, hot dogs, lunch meat 1 to 2
Meat: uncooked roasts and steaks 4 to 12
Meat: Ground 3 to 4
Meat: Cooked 2 to 3
Poultry: uncooked whole 12
Poultry: uncooked parts 9
Poultry: cooked 4
Soups and stews 2 to 3
Wild game; uncooked 8 to 12

Did your mother or grandmother have a freezer? Do you have one? How do you use it? What are your tips for a freezer newbie?