Happy birthday to Dad!

Well, we celebrated my 41st birthday in fine fashion on Sunday. We kicked things off with a public speaking engagement at church that turned out just fine. Then the girls and I went canoeing on the lake one last time; Mouse taught me to sing, "Row, row, row your boat, gently down the stream -- until you hit the waterfall, then you start to scream!" Which we sang in rounds, very loudly, as we paddled around the lake.

We had a delicious chocolate cake from a recipe supplied by Starling's mother. I'll include the recipe below for posterity.

I got a VERY nice subcompact camera -- a Canon Powershot SD1400 IS -- that I absolutely love. I have been playing with it, getting to know it and exploring its limits. Much faster shutter speed, and much better tolerance for low light situations. I'll post the results here soon.

Every year, one of the kids wants to know my best present. This year, it was Jaybird. Every year, I have the same answer, so I turned to the older kids and asked them. "Kids, what's my best present?"

"Us!!!"

That made Jaybird smile. She was adorable, by the way, giving out lots of hugs and many homemade cards and presents.

Mudpuppy got to share in the cake!

And there is the masterpiece -- the cake, I mean, although the kid is remarkable, too!

Once a Year Super Rich Chocolate Cake recipe

1 box chocolate cake mix
1 small package chocolate pudding mix
1 cup sour cream
1 cup Canola oil
4 eggs
1 tsp vanilla extract
1/2 cup milk
2 cups mini chocolate chips

Mix all except chips, beat two minutes. Batter will be very thick. Add chips.

Pour into greased 9-inch pans. Bake at 350 for 45 minutes.

About a bazillion calories, which is why it's a once a year cake. :)

Mexican Corn Salad

2 cups fresh cut corn kernels (from ~ 4 ears, cooked)
1 med zucchini, diced
1 med red bell pepper diced
1 small red onion, diced
1 med carrot grated
1 jalapeno pepper, seeded and minced
1/3 cup minced cilantro r or Italian parsley

(I used cilantro the time I made it for you, but parsley is good too.)

Dressing 

1/3-cup olive oil
3 tbsp white wine vinegar
1 tsp sugar
1 tsp Dijon mustard
¼ tsp each salt, pepper, cumin or (more to taste - I use a bit more of salt and pepper)
Mix salad. Whisk dressing and combine.
Chill 4 hours, stirring occasionally.

Starling's Mom made this salad for us while we were visiting last month -- it was so good, we asked for the recipe, which we are posting to our blog so we can look it up on any computer in the house!

Asparagus soup

• 2 pounds fresh asparagus
• 1-1/2 cups chopped onion
• 1 cup vegetable broth
• 2 tablespoons butter
• 1/4 cup all-purpose flour
• 2 teaspoons salt
• 2 pinches ground black pepper
• 2-1/2 cups vegetable broth
• 2 cups soy milk
• 1 cup yogurt
• 2 teaspoons lemon juice
• 1/2 cup grated Parmesan cheese
DIRECTIONS
1. Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

Moon Pies

Lent is almost upon us, and it is time once again for MOON PIES, sent to us from S's mother in Alabama. Apparently, moon pies are a big southern Mardi Gras thing. Moon Pies. Mardi Gras. Who woulda guessed?

Anyway, here is a recipe she sent along for a moon pie dessert, just in time for Fat Tuesday:

Moon Pie Bienville Dessert

1 large box Instant vanilla or French vanilla pudding made with ½ cup less milk than called for in recipe on box

 1 can sweetened condensed milk

 ¼ cup sour cream (can do without, but it does add a bit of tang)

 1 12 oz. container whipped topping - thawed

 1 tsp vanilla

 6-7 bananas, sliced

 12 Moon pies, broken or sliced into bite size pieces

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Mix prepared pudding, condensed milk, and sour cream.

Fold in whipped topping.

Place moon pie pieces in bottom of 9 by 13 dish.

Top with banana slices.

Top with pudding mixture.

 Chill three hours or overnight.

(Optional: top with more pieces or quarters or halves of moon pies or chocolate chips or any decorations)

Black bean soup recipe

Here is an old standby that we learned from the Catholic Workers. (We still refer to the recipe, which is why it is going onto our blog).

BLACK BEAN SOUP

3 cups dried black beans

2 quarts water

1/8 tsp baking soda

½ tsp oregano

2 tsp cumin

1 green pepper, quartered

½ onion, chopped

2 tablespns garlic

¼ cup olive oil

3 tablespoons cider vinegar

¼ cup dry white wine

1 tsp salt

1 ½ tsp cumin

6 cups cooked white rice

Optional:

I also add a jar of salsa,

corn (preferably cut off the cob),

3-4 tablespoons of minced garlic (sautéed with the onions),

and sometimes...

a stick of butter!

Pinto beans can also be substituted for the black beans.

Vegetable broth can be added to or substituted for the water for better flavor.

Rinse beans and discard any stones or debris. In a large pot, soak beans overnight in 2 quarts water (or vegetable broth) with baking soda, oregano, 2 tsp cumin, and green pepper.

The next day cook beans in the same water on med low heat for about three hrs or until the beans are very tender and liquid is reduced, and somewhat thickened. (Or start them in a crock pot about eight hours before serving.)

Make sure the liquid in the pot does not boil away; to prevent beans from burning, add more water when necessary. In a small pan, sauté the onion and garlic in olive oil until onion is translucent and begins to brown. Add several large spoonfuls of the black beans to this mixture and stir, simmering several minutes. (Optionally, also sauté the garlic at this point.)

Return this mixture to the large pot of beans. Mix well and add vinegar, wine, salt, and remaining cumin. (Optionally: corn, butter, salsa.) Cook another 20 minutes. Serve over white rice on individual plates in individual side bowls. Serves 6.