Christmas 2015, Birdeye

Wednesday, December 30, 2015

Buddy and Chloe had matching pj's from mom and Gary

Biscuit was so fired up about his Christmas raw hide bone...look at his face, lol!

The hit of Chloe's Christmas was the dog cart she got for Buddy and a drone for her Go Pro camera

The dogs were pumped!

Christmas at Memaw's

This photo cracked me up

Chloe got August a Harry Potter wand

Not sure what August is doing here...

Memaw's game

Chloe was the happy winner of the cash

Stella is hilarious
Saturday, Dec. 26, 2015

Merry Christmas!  We had one of the best Christmas' of all time, I think due to the fact that I paced myself and did things ahead of time.  We had our Christmas with Harmon and Jeanie the Sunday before.  We had a great lunch with tenderloin, potatoes and salad.  Kara made a cheesecake and I brought the kids an Oreo ice cream cake.  We had fun with memaw's secret gift game where we all had to wear gloves and open boxes inside of boxes to get the $100 cash.  Chloe was the proud winner of that game.  Christmas Eve, mom and Gary arrived around dinner time and we had tenderloin with creole mustard, Southern Living's Christmas Salad and ciabatta bread.  We watched half of Christmas Vacation, what a funny movie!  Christmas morning we had waffles on my new waffle iron.  I found a great recipe from Food and Wine called Cornmeal and Ricotta Waffles....they were easy and AWESOME!!  Here's the recipe:

Cornmeal and Ricotta Waffles

  • 1 1/2 cups ricotta cheese (12 ounces)
  • 2 cups milk
  • 6 large eggs, separated
  • 1/2 cup sugar
  • 2 cups cake flour
  • 1/2 cup fine yellow cornmeal
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 stick (4 ounces) unsalted butter, melted, plus more for serving
  • Pure maple syrup, for serving
  • Crisp bacon strips, for serving (My key to crisp bacon is to bake in a 375 oven on aluminum foil in jelly roll pans about 25 minutes and drain on paper towels)

  1. Heat an 8-inch square waffle iron and preheat the oven to 200°. In a large bowl, whisk the ricotta with the milk, egg yolks and sugar. In a medium bowl, whisk the flour with the cornmeal, baking powder and salt. Whisk the dry ingredients into the ricotta mixture until combined. Stir in the melted butter.
  2. In a large bowl, using an electric mixer, beat the egg whites until firm peaks form. Fold the egg whites into the waffle batter until no streaks remain.
  3. Coat the waffle iron with vegetable-oil spray and spoon about 1 1/2 cups of the batter onto the waffle iron. Close and cook until the waffles are golden and crisp. Serve the waffles immediately or transfer them to a rack in the oven to keep warm. Serve the cornmeal waffles with melted butter, maple syrup and crisp bacon.

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