sparkly sparkle

Q:Why am I posting a picture of my kitchen sink? 

A: Because it is clean!

Q: So what's the big deal about a clean sink?

A: Um, right. It is NEVER that clean. And it is especially out-of-this-world because I DIDN'T HAVE TO CLEAN IT!

My husband hired a bi-weekly housekeeper for me as an anniversary gift (12 years last month!). Wasn't that sweet?  AHHHH-mazing! But really, it is sort of a gift for him too right? Who doesn't love to see their face in the shiny kitchen faucet?

Now I'm off to soak up a little more of this:

Oh those dimples....just wanna gobble those boys up!

Happy Weekend.

New Favorite

Just checked this book out from the library.

 

Since the birth of the wee one, I haven't been much of a champ in the kitchen.  In fact, it is close to a miracle if dinner even makes it to the table in one piece.  Several nights we have survived on cereal.  But, I am starting to feel the wind come back into my sails thanks to this book:

Kitchen Express by Mark Bittman.  First of all, can I just say how much I love Mr. Bittman?  I listed to a podcast a while back as he talked about trying to eat more fruits and veggies and consuming fewer animal products. He doesn't depart from his unstuffy style in this cookbook. 

I love that the recipes (divided according to Summer/Fall/Winter/Spring so you can eat seasonally) are in paragraph form and that he offers a lot of ideas for substitutions should you not have the exact ingredients on hand (I rarely do).

And yet, the food represented in this book is generally whole (think of shopping the perimeter of the grocery store), fresh, interesting (no more repeating the same 5-6 dinners), and really very simple. What more could you ask for?  It is my new favorite.  Going now to Amazon to buy one for keeps.

::32::

It was my birthday today...

So I made a cherry-cheesecake pie.  Sure wish I could've shared a slice with you! How 'bout the recipe instead?

Cherry Cheesecake Pie

1 box refrigerated ready-to-bake crusts (I know...this is really cheating!)

1/2 cup sugar

1 T cornstarch

2 bricks (8oz each) softened cream cheese

1 egg

1/2 t almond extract (this is really a key ingredient- don't skip this one!)

1 can (21oz) cherry pie filling

Egg white

1/2 cup sliced almonds

Heat oven to 350 degrees. Prepare 9" pie plate. Fit 1 crust into pie plate.  Unroll or unfold remaining crust on a cutting board; cut in 1/2 inch wide strips. Set aside.  Mix sugar and cornstarch in a medium bowl.  Add cream cheese and beat until smooth.  Add egg and extract, beat until just blended. Spread batter evenly in crust; spoon pie filling evenly over the top. Beat egg white and brush over the strips of pie crust.  Arrange 8 strips across the pie.  Then place 8 more strips on diagonally over the first strips to form a lattice. Trim ends and press into bottom crust. Brush rim with egg white and press on almonds. Bake 50-60 minutes until crust is golden and filling is bubbling. Cool on rack. (I like to serve this cold so I pop it in the fridge overnight.)

Enjoy!