Will, What Does a Dog Say?

I've been trying for a long time to figure out how to upload videos from my Mac. I'm not very tech savvy, so these things take me a while. But I'm learning! So here's hoping this works...

Voila!

How do you like? Lately I've been inspired by the plain, bright, white backgrounds of some of the craft/cooking blogs I've been looking at lately. And I was indeed inspired by McKell for the picture collage (which turned out to be extremely simple to do, though of course, with my lack of computer skills, I ended up making it much harder than necessary). I like the simple look of it. By the way, if anyone reads any fun home decor blogs, send the URL my way. :)

Chris taught Will a new skill. You can ask Will, "What does a dog say?" and Will will howl. Too cute. Also, this boy is singing, dancing, and taking steps. Too much fun. Love, love, love my little guy! (And my big buy, but you know, our parents read this blog, so that's all I'll say about that.)

Under Construction

Anyone who visits this site regularly or not is aware that I'm constantly changing my blog background, layout, colors, etc. It's not that I'm never satisfied; but my mood changes. For example, SLC has been under a gray cloud for what feels like months now. I've never had overcast weather affect me this way before. Maybe it's also because I've also been wearing my glasses again full-time for the first time since jr. high and I can't shake the fact that I'm constantly looking through something. In any case, the last few weeks have just felt downright gloomy. I cannot change the weather. I cannot paint the walls of my dwelling. But I CAN change my blog decor to fit my fancy, and that gray-blue scheme simply had to go. Mama needs sunshine. So if I don't post again for the next few days, it's because I'm working on a little bit of fancy to brighten up my digital space.

And here's a little bit of my homemade sunshine to brighten you up in the meantime:

Fancy Pants Charlynn

So I just found out my friend Charlynn has a blog she's been keeping for a little while now. It is too funny; you really should check it out. Among other things, she talks about her adventures in trying new recipes that her husband Eric will eat.

So, first, let me tell you why Charlynn is one of the most incredible people I know. This girl is SMART. I had known her for quite a while before she even hinted at the fact that she was one of those people who graduated super early from high school and consequently went on to college and law school. She's gorgeous--like, Lauren Bacall circa 1946 gorgeous. She's crafty. She's wonderful with children. Apparently, she's also an accomplished cook. And to top it all off, she's one of the most selfless, friendly, and loving people I know. One is always hearing tale of her good deeds (and not from her). She exudes awesomeness. Or, like my brother Kenny might say, being with her is like Tuesdays and rainbows.

Anyway, her adventures in cooking have got me thinking that I ought to post some of the favorites around the Tingey household in Charlynn's honor. Not that she has to try any of these recipes, but it's always fun to see what other people are up to culinarily.

Giada's Marinara Sauce. THE best marinara I've ever tasted anywhere in my entire life. This stuff is so good, I'd eat it without pasta, and have on several occasions. Never served this to someone who didn't like it, and really, who doesn't like spaghetti and marinara? I will say that sometimes I add more carrots and celery because it make the sauce good and hearty, but making it per the instructions is entirely fabulous. I don't add very much salt, because I find the salt deadens the amazingly fresh taste. And my friend Whitney, who served her mission in Italy, told me about authentic Italian marinara, and this recipe looks like it's the real deal based on what she told me.

This is from her cookbooks, but it's also published on the Food Network Web site for everyone to see, so I hope it's OK that I'm re-publishing it here:

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 celery stalk, finely chopped
• 1 carrots, peeled and finely chopped
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 (32-ounce) cans crushed tomatoes
• 1 dried bay leaves

Directions

In a large pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.

(The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

"L" Is for the Way You Look at Me...

"O" is for the only one I see...

"V" is very, very extraordinary...

"E" is even more than anyone that you adore...

Valentine's Day was GREAT. Chris and I thoroughly enjoyed our evening out. Thanks to my sis Debbie for babysitting! Bill Cosby at Kingsbury Hall (SO funny!) and dinner at Cucina Toscana (good, not great). But the best was just being able to laugh and hang out with Chris without interruption. Even though said interruption is pretty much the cutest kid on the planet.

Will LOVED his Valentine from Grandma and Grandpa Tingey. He played with it for several days after.