#56 - Lollipop

#55 - Santa Baby

Or should I say Baby Santa? Baby O flew for the first time today and so far he's been a charm. On the plane everyones been calling him "Santa Baby".

Don't you love his outfit? His Uncle Joseph got it for him (thanks).

Merry Christmas!

#54 - Merry Christmas Eve

Growing up, my favorite day of the year was Christmas Eve. It was the anticipation that I loved. What would Santa bring? Would it snow Christmas morning? No school, Christmas parties, Christmas cards, being with family, lots of good food (and you know how I love good food).

Anyway, thought I'd share our fireplace mantel with all our Christmas cards (thanks everyone for sending), our snow globe nativity, and candle/people spinning thingy.

MERRY CHRISTMAS EVE EVERYONE! (yes, I'm shouting like George Bailey in "It's a Wonderful Life" )

#53 - Made my tastebuds dance

Wowza! This is the best, and I mean best tortellini dish I've ever tried. Usually, tortellini is too pasta"y" for me, but this was perfect. My SIL Cathy (thanks) made it for me and it was oh so good! I highly recommend.

Butternut Squash Tortellini with Brown Butter Sauce
Recipe courtesy Giada De Laurentiis

4 to 6 servings

1 hr 10 min

Ingredients
Squash Tortellini:
1 butternut squash, approximately 2 pounds, cubed (about 3 cups)
2 tablespoons extra-virgin olive oil, plus 2 tablespoons
1 1/2 teaspoon herbs de Provence
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 large shallots, chopped (about 1/2 cup)
2 garlic cloves, chopped
1 cup whole milk ricotta cheese
4 small amaretti cookies, crushed (about 1/3 cup)
1/4 teaspoon ground nutmeg
1 package small wonton wrappers

Brown Butter Sauce:
3/4 cup butter (1 1/2 sticks)
2 tablespoons torn fresh sage leaves
1/2 cup toasted walnuts, chopped
1/2 cup dried cranberries, or chopped dried cherries, or mixture of both
1/4 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/3 cup grated Parmesan cheese
Directions
To make the tortellini, preheat the oven to 375 degrees F. On a foil-lined baking sheet toss together the butternut squash, 2 tablespoons of olive oil, herbs de Provence, salt, and pepper. Bake in the oven until soft and golden, about 25 minutes. Meanwhile, heat the olive oil in a small saute pan over medium heat. Cook the shallots and garlic until lightly golden, about 3 minutes.
In a food processor, combine the butternut squash mixture, the shallot mixture, and the ricotta cheese and pulse a few times to blend. Add the crushed amaretti cookies, the nutmeg, and sprinkle with salt and freshly ground black pepper. Pulse until smooth. The tortellini filling can be made one day ahead.
To make the tortellini, lay out 6 wonton skins, keeping the remaining skins inside the package or under a very lightly dampened paper towel. Place 1 tablespoon of squash mixture in the middle of each skin. Dip a pastry brush in a little water and wet the edges of the skin. Gently fold the square wrapper into a triangle, making sure the edges are securely closed and there are no air pockets inside. Dampen the two bottom corners of the longest side of the triangle and gently bring them together, pressing lightly to secure. Place the formed tortellini on a baking sheet and cover with plastic wrap. Before laying out another 6 wonton sheets, be careful to dry the work surface. This will help keep tortellini from sticking to the baking sheet. Continue until all the butternut squash mixture is used. There should be approximately 36 tortellini. (The tortellini can be formed, frozen on the baking sheet, transferred to a tightly sealed plastic bag or container and stored for up to six months. To cook, simply toss the frozen ravioli into the salted boiling water and cook for 4 minutes.)
To make the sauce and serve, bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large, heavy skillet over medium heat.
Add the sage, walnuts and cranberries and let cook until the butter starts to brown, about 3 minutes. Turn the heat off and season with salt, and pepper.
Stir to combine. Then, gently place the tortellini in the boiling water and gently stir. When they begin to float they are done, about 3 minutes. Using a slotted spoon, gently spoon the tortellini onto a serving platter, Top with the brown butter sauce, sprinkle with Parmesan cheese and serve.

#52 - Why You Should Welcome Trouble

I got this quote from my boss (Marly) a few years ago. She always told me to be glad that there were problems with our shows because it kept us busy. Here's the quote:

Why You Should Welcome Trouble

"You ought to be glad for the troubles on your job because they provide about half your income. If it were not for the things that go wrong, the difficult people with whom you deal, and the problems of your working day, someone could be found to handle your job for half of what you are being paid. So start looking for more troubles. Learn to handle them cheerfully and with good judgment, as opportunities rather than irritations, and you will find yourself getting ahead at a surprising rate. For there are plenty of big jobs waiting for people who are not afraid of troubles."

-Robert Updegraff

#51 - Camo for O

Just got this rockin (Did I just say "rockin"? I don't really say "rockin" in real life, but I didn't want to say "cute" cause he's a boy) camo top for Baby O from my friend Anna. I love it. Every baby boy needs one. And love the toy blocks from the LOUD Family.

Is that too much "love" in one post? Or too many "quotation marks"?

#50 - I made these 2 years ago

Growing up my mom had these cute reindeer ornaments on our Christmas tree that she made. I made some a couple of years ago and I love them. They are really easy.
2 clothes pins
cotton ball
red cotton ball
brown paint
tree hanger
Paint the clothes pins brown.
Glue the clothes pins opposite each other.
Glue white cotton on the bottom and the red cotton on the nose.
Draw two eyes with a sharpie (or you could glue in those little beady eyes.)
Drill a hole through the ears of the reindeer and put the tree hanger through it.

#49 - Apple Raspberry Slab Pie

$10 . . . from Costco . . . just the right amount of tartness . . . both Pepe and I devoured this in less than a week.

#48 - yes, i really do love this

image via here

#47 - I know where Obama got his slogan from

I love reading these books to Baby O.  

And I'm not saying anything bad about Obama either, I'm all about reusing a good idea/slogan . . . just wait for my Christmas card (with probably won't be done till the New Year, but whateves.)