Tag Archives: marriage

Remember that one time we forgot to blog for almost a year?

So, it turns out that grad school, part-time employment and composition for J and full-time employment, tutoring, and applying for grad school for myself means that we forget to blog. Oops. So, rather than say “let’s make a goal to blog once a week” as a New Year’s Resolution, let’s start now!

This week is a big week full of concerts, work, and cleaning the house for weekend guests. Sundays have traditionally been cooking days for me, where I try and get lunches prepared for the week (portioned out for J and I to reheat at work/grad school), as well as make ahead breakfasts and maybe even dinner for Sunday night. Today is no different. Today I spent time making a “lasagna” soup. It includes sweet sausage, tomatoes, bow tie pasta, and heaps of ricotta and parmesan at the end. It transports well in lunches, warms you up in the cool of early December, and is souper delicious. Yep, I went there.

We made this soup back in 2012, but never posted the full recipe for it. I also changed the recipe a bit because the first time I made it we made buckets full since I wasn’t paying too close attention to how much we were putting in the pot… so here it goes:

Ingredients:

  • 12 oz. pasta (I like to use bowtie pasta because they are cute)
  • olive oil (I never measure this…not gonna lie)
  • about a pound of sweet Italian sausage ( I usually buy bulk, but I accidentally bought links, so I had to take the casings off. Ew.)
  • 3 cloves of garlic, minced
  • 1 onion, diced
  • some oregano (again, I never measure)
  • pinch of crushed red pepper flakes
  • 2 big spoonfuls of tomato paste
  • 6 cups chicken stock
  • 28 oz. diced tomatoes
  • Salz und Pfeffer
  • 2 cups shredded mozzarella (divided into 1 cup amounts)
  • dried basil
  • 15 oz. whole milk ricotta (indulge a little)
  • 1/2 cup grated Parm
  • frozen peas (optional)

What to do:

  1. Cook the pasta to al dente, as it may cook a little more once it hits the soup and you don’t want mush. While this is cooking, brown the sausage in a big soup pot.

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2. Once the sausage is browned, add the onions, garlic, oregano, basil and red pepper flakes. Sauté for a couple of minutes until onions are soft. Stir  in tomato paste and combine everything together.

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3. Stir in the chicken stock and tomatoes. I like to use a whisk to stir this in to make sure all of the tomato paste gets evenly distributed- no one wants chunks of tomato paste in their soup.

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4. Add a little s and p, and bring to a boil. Reduce heat and bring to simmer without lid for about 30 minutes (stir every once and a while to make sure nothing sticks to the bottom).

5. While the soup is simmering, I like to mix together the ricotta, 1 cup of mozzarella, the Parm, salt and pepper, and a little more basil.

6. Right at the end I like to put in some frozen peas for a little veg, but it is up to you. I also add the other cup of mozzarella directly to the soup at this point.

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  1. To serve (or in our case, to prep for lunches), I put a scoop of pasta (you decide how much), a ladle or two of the soup, and a healthy dollop of the ricotta stuff.

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*Note: You can also make this in the crockpot, as we have done as well. All you do is brown the sausage, dump everything else into the crockpot (cheese stuff not included) and cook on high for 2-3 hours. The pasta I usually put in after an hour, and the peas typically go in with about 30 minutes to go).

 

 

I hope you enjoy this reconstructed lasagna soup as much as we do- I probably make it a couple of times each winter.

Enjoy!

-L (and Bingley who stayed nearby throughout the cooking process)

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We Made Art

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Want to do something fun?

Grab some wine and canvas and put a tarp over your kitchen table.

Then paint some stuff.

And drink some wine.

We found it to be very relaxing.

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ART PARTY. WOOOOO

J+L

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Butter and Chocolate and Mysteries

L is making something in the kitchen.

And she won’t tell me what it is.

There’s chocolate, and butter.

WHAT IS SHE MAKING.

I’m sneaking in and taking pictures when she’s not looking, and narrating the whole thing in film-noir-type voices. I’ve been kicked out of the kitchen three times so far. I’m sure she’ll tell me what it is when she’s done, but this way is way more fun.

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The butter has been melted and mixed with some cocoa. It just went into the microwave.

Apparently it takes 13 minutes to bake.

Apparently it takes 13 minutes to bake.

No recent activity to report. In the meantime, I'm having a Shiner Holiday Cheer brew- it's fantastic. Highly recommended. Nice spicy/caramely/Christmasy beer.

No recent activity to report. In the meantime, I’m having a Shiner Holiday Cheer brew- it’s fantastic. Highly recommended. Nice spicy/caramely/Christmasy beer.

Here are the adorable stockings she made for us earlier, plus a li'l one for Bingley.

Here are the adorable stockings she made for us earlier, plus a li’l one for Bingley.

 

This is Bingley, not caring.

This is Bingley, not caring.

Here she is, not caring under the Christmas tree.

Here she is, not caring under the Christmas tree.

Here she is not caring IN the Christmas tree.

Here she is, still not caring, IN the Christmas tree.

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STOP TAKING PICTURES OF ME, HUMAN
STOP TAKING PICTURES OF ME, HUMAN
I AM BUSY TRYING TO DESTROY YOUR STUFF

SOMETHING IS COMING OUT OF THE OVEN.

It’s a chocolate cake.

Now she’s frosting it.

And having some issues.

There’s a lot of frosting.

TOO MUCH FROSTING

She is apologetic.

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Also, she’s…Sony?

Oh. Sorry.

Isn’t she the greatest? All is forgiven, honeybabe. You didn’t have to bake me a cake!

But let’s eat some, since we have it.

Happy Christmahannukwanzikkagiving, everybody!

-J

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GAH.

GAAAAAAAAAAAAAAAAHHHHHHHHHHHHH.

GAAAAHH.

GGGGGAAAAAAAAAAAHHHHHHHHHHHHHHHHHHH SO…

Yeah… this dish was kind of hard. I found the recipe in a certain cookbook-which-shall-remain-unnamed-out-of-due-respect-for-the-chef, but as is our custom here on YPH, I have chosen to present it the way I saw and experienced it in my mind. I got lost somewhere around step 2, and pretty much had to improvise from that point on- so here’s my version. It looks nothing like the picture in the book. But hey, it’s pretty good. Buckle up…

Creamy Pasta with Corn and Bacon and Stuff in it, Suitable to Cook for the Pope or Somebody

(most ingredients optional)

YOU WILL NEED:

  • 1 pound of fettuccine pasta
  • 6 ears of corn
  • The Lost Ark of the Covenant
  • a couple of small peppers (I used 3 bell peppers- I think that’s what they were, anyway, I don’t know, man)
  • Garlands of fresh herbs and spices (1 handful each of fresh thyme, basil, and parsley, chopped)
  • The Nobel Peace Prize
  • Chicken stock OR beef stock OR dry white wine
  • 6 strips of bacon
  • Half and half
  • Hot sauce
  • The Crown Jewels of the British Empire
  • Olive oil
  • Parmesan cheese
  1. Boil a pot of water for the pasta.
  2. Then do that. Boil that pasta.
  3. While that’s happening, remove the leafy bits and those little bleeping string thingies from the corn. Cut the kernels of corn off the ears into a large bowl. This takes several millennia.
  4. Toss in the peppers with the corn.
  5. Take about a fourth of the corn mixture and set it aside. (Got all this so far?)
  6. Drizzle the olive oil in a skillet and cook the bacon in it.
  7. Once the bacon is crispy, pour in 1/2 a cup of the stock/stock/wine and most of the corn (the bigger amount, not the smaller one. Confused yet? Me too.)
  8. Forget to put int the salt and pepper.
  9. Check on the pasta. Trust me, it’s a good idea at this point- just drain it whenever it’s done…
  10. Toss the small amount of corn with 1/2 a cup of half and half into the blender and liquify it.
  11. Pour the creamy stuff you just made into the skillet with the bacon and all that other stuff.
  12. Stir the skillet mixture together, and also stir in a dash of the hot sauce.
  13. Simmer all of that for about 5 minutes. Remember the salt and pepper sometime around minute 4.
  14. Toss the herbs together with the pasta, and flop it into the skillet.
  15. Serve topped with Parmesan cheese. Feeds several hundred.

L probably told me something important that would make this whole thing a lot easier, and I probably totally missed it. I think I’ll double check next time, and ask her for some help.

-J

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MAWWIAGE

We decided it was high time we did a post regarding wedding stuff- details, photos, the works. Off we go!

Big thanks to La Scala for a fantastic reception and AMAZING food. The room looked wonderful, and best of all, they had a full crew of people to set everything up! (Included in the room rental price)

Thanks as well to DeSantis florists for bouquets, boutonnieres, and centerpieces! They were even able to incorporate the peacock feathers, ribbons, and baskets that we wanted to supply.

We would definitely recommend Todd Seimer photography if you’re in the Columbus area. He did a fantastic job!

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Left: Thai Orchids suspended upside-down in water
Right: White Tulips and Hydrangeas

This was a really sweet moment. Our photographer had me stand at the end of a field, and L walked up behind me for our "first look".

This was a really sweet moment. Our photographer had me stand at the end of a field, and L walked up behind me for our “first look”.

The suit- grey herringbone, with a nice shine. Bow ties from Macy's.

The suit (Kohl’s): grey herringbone, with a nice shine. Bow ties from Macy’s.

The dress-

The dress: A-line, from David’s Bridal

And this adorable picture of L.

And this adorable picture of L.

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J+L

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AS LONG AS WE BOTH SHALL EAT*

*And even if we don’t, for some reason. Shout-out to our pastor who mentioned Young Poor and Strangely Happy in the sermon at our ceremony! It was perfect…

So we’ve been married a week, and it’s AWESOME. Please excuse our CRAZY LOVEBIRD HAPPINESS but I think we’re allowed to have some at this point.

We’ll put together a full spread of wedding stuff eventually, but we’re enjoying spending time together- the internet can hear from us later.

🙂

Just for now, here’s what L made me for dinner:

Photo on 5-4-13 at 7.10 PM

Roasted Vegetable Risotto

GET:

-Rice (of some kind, fluffy, long-grain, white, brown, martian, whatever)

-a thing of asparagus

-2 carrots

-2 celery stalks

-1 small onion

-2 cups of chicken stock

-salt und pepper

-olive oil

-parmesan cheese

-lemon juice (opt.)

WHAT TO DO:

Preheat the oven to 350, or if it’s our oven, 15,000,000,000. But I’d go with 350.

Chop the vegetables into small pieces.

Toss them on a foil-lined baking sheet with some olive oil, salt, et pepper.

Put the vegetables in the oven for 15 minutes, or until they’re soft-ish and tasty-looking.

Put the 2 cups of stock in a pot and heat until boiling.

Dump 2 cups of rice into the stock, let it cook until it looks like, well, rice.

Toss the vegetables into the rice, with a healthy dose of the parmesan.

If you like, squirt a few drops of lemon juice in- it gives it a nice brightness, and counteracts the saltiness from the salt και pepper if need be OK BYE

-MR AND MRS L AND J

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Tacos, Schrödinger’s Cat style

So.

Here we are.

And I may have messed up dinner.

And L isn’t home yet.

Anyway, here’s what happened:

L sent me a recipe to make, for Mexican shredded chicken, to put in the crock pot to make tacos with later tonight. I scrolled too far down on the link she sent me, and instead followed a recipe for something else. Something else which is not meant to be put in a crock pot. I did this anyway, without realizing my mistake until later. Here’s what I put in:

-A shredded chicken breast (shredding chicken breasts, by the way, is DISGUSTING when they aren’t cooked.)

-1/2 an onion, diced and cooked in olive oil (I’ve recently learned how to cook onions, so I put them in EVERYTHING. Here’s a tip: don’t put onions in everything. Just most things.)

-2 cans of diced tomatoes

-half a bag or so of frozen corn I found in the freezer

-a little thing of what appears to be leftover black beans

-a tiny can of tomato paste

-various spices: cumin, onion powder, onion onion (which you actually CAN put in everything), garlic powder, chili powder, and pepper.

It’s been a couple hours. I haven’t opened the pot yet. According to Schrödinger (and some sketchy associative logic), the food is, as of this moment, SIMULTANEOUSLY TERRIBLE AND AWESOME. I got a job recently, and today I decluttered the apartment and vacuumed- presumably, L will still want to marry me after tonight. I’ll keep y’all updated.

-J

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The best cake takes 4 hours to bake

J making me cookies…kinda. After he cleaned the house and cooked dinner…Love.

Fiancé of the year.

J came “home” for long weekend. Weird that he is vacationing to his apartment and, in 45 days, his home.

Spending a wonderful weekend of wedding-y things and time with friends and family, J had today free as I trudged back to work to spend the day writing grade cards and progress reports. Awesome.

While at work, J came to eat lunch with me. He got to meet my friends and check out my pretty spectacular cubicle.

Then…just as I walked in the door from work. I looked around. Something was different? What was it?

 

He cleaned.

 

And made dinner.

 

And made…cake?

So, we found this recipe to make snickerdoodles, one of my favorites. We followed the recipe, to a T. After mixing, we realized that the dough was just a little too, shall we say, “goopy?” So we added some flour. No change.

Deciding to forge on anyway, we tried to scoop the dough into the cinnamon/sugar mix. Fail.

So, we took out the loaf pan and set it to bake.

It is still in the oven, not done.

 

 

 

It has been there for an hour and a half.

 

 

 

The oven was set at 350. It started to burn on top, so we set it at 325.

J just took it out of the oven. Apparently, we are eating it with spoons.

This should be a fun night.

 

Married life with this kid is going to be grand.

-L (and J!)

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