Book Review: The Shark Club

Well it still feels like summer out there. Today the car thermostat said 92-degrees as I was driving to work. And since it still feels like summer, why not read a beach novel? 

The Shark Club, by Ann Kidd Taylor is a fun adventure to a quirky beach hotel. Run by Perri, an eccentric grandmother who loves books, each room in the hotel is dedicated to a different author. She hosts book club getaways and even a yearly costume party where the guests dress as their favorite literary character. 

Perri raised her grandchildren, Maeve and Robin after they tragically lost their parents at the age of six. Though they are twins, both children turned out very differently. As an adult, Robin seems lost and unable to find his own path. Maeve on the other hand is incredibly focused and has a distinguished career as a marine biologist. 

Maeve is a leading expert on sharks. She has traveled all over the world to research different species. On one such research project, she meets Nicolas, a fellow biologist, and there is a definite spark. Unfortunately, Nicolas has a messy divorce to deal with, and Maeve needs to face her feelings for her first love, Daniel. 

The Shark Club is a great book thta will get you thinking about what parts of your life need closure. Is there really such a thing as meant to be? Or does everything happen for a reason, but we just need to possess the maturity that comes with time in order to see how things work out for the best? 

Let me know what you think of the book, and what your favorite beach novel is. 

Until next time, 

Kristie

Almond Cupcakes with Almond Buttercream Frosting

The calendar says that it's fall, but Mother Nature seems to disagree. It is hotter than the Fourth of July out there lately. It is also my birthday week. So instead of going to pick apples in the orchard, I was busy enjoying the a/c and making celebratory cupcakes to share with my family on Friday.

While my children prefer basic flavors like vanilla, chocolate and strawberry, I tend to go for less common flavors. This year is no exception. I chose to make homemade almond cupcakes with almond buttercream frosting. I then decorated the tops with silver finishing sugar and lavender pearls. Pretty and yummy at the same time. 

Almond Cupcakes with Almond Buttercream Frosting

Ingredients for Cupcakes 

1 1/2 c all-purpose flour

1/2 tsp salt

1 1/2 tsp baking powder

1 stick butter, unsalted, room temp

1 c granulated sugar

2 large eggs

1/2 tsp vanilla extract

1 1/2 tsp almond extract

1 cup buttermilk

Ingredients for Frosting

4 c powdered sugar

3 sticks butter, unsalted, room temp

1/4 tsp salt

2 tsp almond extract

1 tsp vanilla extract

1/2 cup boiling water

Decorative sprinkles and candy pearls

Directions for the cupcakes

1. Preheat the oven to 350-degrees F. Line your cupcake pan with liners and set aside. 
2. In a large mixing bowl, cream together the butter and granulated sugar until light and fluffy, about 3 minutes. 
3. Scrape down the bowl, and then mix in eggs one at a time. Add the almond and vanilla extract and mix until smooth. 
4. Scrape down the bowl and add the the salt and baking powder. 
5. Alternate mixing in the flour and butter milk, 1/2 cup at a time, starting and ending with the flour. Be careful not to over mix. 
6. Fill each cupcake liner 3/4 of the way full. Bake in the preheated over for 15-20 minutes, or until a toothpick inserted comes out clean and the tops bounce back when pressed down. 
7. Remove from the pan and place on a wire rack to cool while you make the frosting. 

Directions for Frosting

1. Mix the powdered sugar and boiling water in your stand mixer on low speed until the sugar dissolves completely, scraping down the sides as needed. 
2. Add the almond extract, vanilla extract and salt. Allow to cool to room temperature. 
3. Once cooled, mix in the butter on low speed for 3 minutes. The mixture will be super runny. 
4. Turn the speed up to medium and continue to mix for about 6 more minutes, or until the frosting develops the consistency of whipped cream. 
5. Pipe the frosting onto the cupcakes. Finish with sanding sugar and candy pearls if desired. 

Nutrition Facts
Servings: 12
Per Serving	% Daily Value*
Calories 568
Total Fat 31.9g	41%
Saturated Fat 19.8g	99%
Trans Fat 0g
Cholesterol 113mg	41%
Sodium 446mg	19%
Potassium 133mg	3%
Total Carb 69.9g	23%
Dietary Fiber 0.4g	2%
Sugars 57g
Protein 3.7g
Vitamin A 33% · Vitamin C 0%
Calcium 5% · Iron 5%
*Based on a 2,000 calorie diet

These are obviously a decadent treat, but so worth blowing your diet for the day. My children loved them, and I even took a couple to share at work as well. This means that I still need to figure out what I am making for my birthday celebration since the cupcakes didn't last. Any ideas? 

Let me know your favorite birthday recipes.

Kristie

Book Review: A Tortoise for the Queen of Tonga

The kids are back in school, which means I have more time to read than I have during the summer. YAY!!!!! I usually get about 2 hours to read/relax in the morning while the baby and my husband take a nap. (He takes the early shift so I can sleep before work.) In the past week, I have finished two and a half books.

The first book I managed to finish was A Tortoise for the Queen of Tonga by Julia Whitty. I am not normally a fan of short stories, because I feel like there is never enough meat to the story for me to become attached, or have any real feelings for the characters. This collection appealed to me though, because I am a huge fan of fantasy worlds, and was hoping for some light reading. 

I was very wrong. This book is dark; not quite Edgar Allen Poe dark, but definitely not a Disney fairy tale. The title story, A Tortoise for the Queen of Tonga, tells the story of the life of a tortoise who was kidnapped from her home, abused on a ship and then traded to the royal family on the island of Tonga. The tortoise's life isn't bad per se, but it is still sad. The underlying message about how humans impact the environment and force other species to adapt or become endangered and extinct is clear, yet heartbreaking. Facts become mere legend and the humans go on as if nothing has really changed. 

There are 10 other stories in this novel. They have a moral or lesson to be learned. Whether it is the cruelty of places like Sea World, or the dangers of egos and guns, you will not finish any of these stories without looking at life a little differently. 

Definitely a good read, especially if you like to think. 

Tell me about you favorite short story in the book and let's discuss our views. 

Thanks for stopping by, 

Kristie

Breakfast Pizza

I don't know about you, but I can eat pizza any time. I love a simple pepperoni slice for lunch. A deluxe with extra mushrooms is always a treat at dinner time. And any type of pizza meets a late night craving after work.

So why not have a special pizza for breakfast?  You can add all your favorite breakfast foods to a simple crust and get a protein filled, hearty breakfast to start off your day. Who's with me?

Breakfast Pizza

Ingredients
4 oz garlic naan (comes in 8 oz packages near the deli)
2 TBSP ricotta cheese
1 egg
3 slices of Canadian Bacon, cut in half
3 cherry tomatoes, sliced in half
2 oz of smoked Gruyere cheese

Directions

1. Preheat the oven to 400-degrees F. 
2. Grease a cookie sheet with baking spray. 
3. Place the naan on the cookie sheet. 
4. Spread the ricotta cheese as your "pizza sauce" around your naan crust. Crack the egg in to center of the bread, and circle it with the Canadian bacon pieces. Add the tomato halves and cover with the Gruyere slices. 
5. Bake in the prepared oven for 12 minutes, until the egg sets and the crust begins to brown. 

Makes 2 servings. 

Nutrition Facts
Servings: 2
Per Serving	% Daily Value*
Calories 328
Total Fat 16.8g	22%
Saturated Fat 8.4g	42%
Trans Fat 0g
Cholesterol 128mg	47%
Sodium 1122mg	49%
Potassium 633mg	13%
Total Carb 20.9g	7%
Dietary Fiber 3.2g	11%
Sugars 5.6g
Protein 23g
Vitamin A 63% · Vitamin C 43%
Calcium 25% · Iron 14%
*Based on a 2,000 calorie diet

I hope you enjoy this fresh, yet hardy breakfast. Slice it up and share it with a friend. You won't be disappointed. 

Thanks for stopping by, 

Kristie

Book Review: The Reason You're Alive

Five years ago, Matthew Quick published his book, The Silver Lining's Playbook. It was later turned into a movie that most people have seen. I AM NOT one of those people. 

My first experience with Matthew Quick was reading the book above, The Reason You're Alive. The main character, David Granger, is a grumpy old man who is misunderstood and often judged by his family. Throughout the book, you discover the many sides to Mr Granger and how true the phrase, "Looks can be deceiving", actually is. 

I think this is a great book for our current times. I don't know about you, but my media feeds are filled with angry people name calling and making assumptions about other people based on a single opinion. Maybe if we stopped trying to yell over one another, stepped back and listened to each other, we would make better progress than we are with all the rallies and arguing. 

Stepping down from my soap box, I definitely recommend reading this book. It is a fun read that made me both laugh and cry. I grew to love the grumpy old man and his family. By the end of the book, I was sad to have reached the last page, but happy with the outcome. 

Let me know what you think. 

Kristie

French Toast with Cream Cheese and Sauteed Nectarines

Today in Michigan, it is cold. Not like winter cold, but 60-degrees, dreary and windy cold. It's wonderful for those of us who look forward to fall weather. For my beach bum friends, it is a depressing state of affairs. The 2 week forecast that doesn't reach 80-degrees is not going to make it better, either.

My only problem with summer ending is the disappearance of the farmer's markets. I love visiting the small towns in my area and choosing fresh produce from the local farmers. July and August are prime for peaches, plums and nectarines. I picked up a half dozen of each the other day.

The plums we will probably just eat out of the fridge as snacks. The peaches will go into a pie. The nectarines were a bit of a wild card, until I got this breakfast craving; French Toast with Cream Cheese and Sauteed Nectarines. Don't knock it until you try it. It's fabulous.

French Toast with Cream Cheese and Sauteed Nectarines

Ingredients
8 slices of Texas Toast
4 eggs
1/2 cup milk
1 tsp vanilla
1/8 tsp salt
2 nectarines, pitted and thinly sliced
2 TBSP sugar
4 TBSP butter
Whipped cream cheese spread

Directions

1. Melt 2 TBSP butter in a medium saute pan. Add the nectarine slices. Sprinkle the 2 TBSP sugar over them and saute until tender, about 6 minutes. Remove from the heat and set aside. 
2. In a medium bowl, whisk together the eggs, milk, vanilla and salt. 
3. Melt 1 TBSP butter on a griddle pan over medium heat. Spread it around the pan. 
4. Dip each side of the bread into the egg mixture and then transfer it to the griddle pan. (I cook these in batches of 4 at a time.) Cook over medium heat for 2-4 minutes or until golden brown. Flip the bread and cook 2-4 more minutes. Repeat with the remaining for slices of bread. 
5. To Serve: Place 2 slices of French Toast on each plate. Spread an even layer of cream cheese across each piece. Then drizzle 1/4 of the sauteed nectarines over the top. 

Nutrition Facts
Servings: 4
Per Serving	% Daily Value*
Calories 472
Total Fat 22.2g	29%
Saturated Fat 11.3g	56%
Trans Fat 0g
Cholesterol 208mg	76%
Sodium 681mg	30%
Potassium 236mg	5%
Total Carb 53.7g	18%
Dietary Fiber 3.2g	11%
Sugars 17.5g
Protein 14.2g
Vitamin A 32% · Vitamin C 6%
Calcium 9% · Iron 18%
*Based on a 2,000 calorie diet

This is definitely not an everyday breakfast, but I definitely recommend the occasional splurge. Let me know what you think when you try it.

As always, thanks for stopping by, 

Kristie

Book Review: A Stranger in the Woods

So here's a little something you don't know about me: I am an HGTV junkie. I love seeing what people make on Flea Market Flip and I think Zombie Home renovations are inspired. I even watch the Tiny Home shows, although with a family of 7, there is no way I can do that. 

I envy them though, and their ability to go off grid. I think everyone thinks about walking away from the drama in the news and the hate in society. Maybe we are bored with our jobs and just want to get back to a simpler time. I personally would love a trip to the woods, filled with silence, yoga, hiking and book reading. I just don't think I could live that way forever. 

Christopher Knight had every intention of doing just that. In 1986, he simply walked into the Maine woods and disappeared from his life. He settled in a secluded area of the woods and lived there undiscovered for 27 years. Sure he stole food and necessities from area cabins, but in his mind that was the only way to survive and maintain the peace he had found. 

You may remember the headlines of this story from Christopher Knight's capture in 2013, but in The Stranger in the Woods, author Michael Finkel helps you to understand some of the logic behind that solo existence. What is the definition of a true hermit? Could he have truly disappeared for almost three decades? And how will he re-enter society now? Reading this book might not make you want to follow in his footsteps, but it will make you think about another way of life, and seeing the world from someone else's view is something I would recommend to everyone. 

Thanks for stopping by,
Kristie

Venison Lok Lak

My fiance is an avid outdoorsman. He will fish all year long, whether it's from the shore, his boat or an ice shanty. He also hunts squirrel, rabbit and deer. This year he was lucky enough to get two; one during rifle season and one with his crossbow. That means I have a TON of venison in my freezer.

Before Father's Day, Rob found a recipe for Venison Lok Lak in Field and Stream magazine. He took a picture of it and sent it to me in a text. How could I say no to that request?

Before getting started, I sliced a 3 lb venison roast into think strips. I then soaked the meat in milk for 4 hours to help neutralize the gaminess of the blood. I then made a marinade with hoisin sauce, soy sauce, sriracha, sugar, garlic and black pepper. I covered the meat and let it soak marinate for 1 hour.

The dipping sauce is a lime based dressing with a kick of fresh black pepper. Just remember that a little goes a long way.

I stir fry some fresh sugar snap peas and sweet bell peppers to go in the lettuce wraps. The kids are not big on eating the venison on lettuce, so they create a stir-fry with the meat and veggies instead. I don't mind, because the lettuce has the least nutrients out of all the veggies.

I then stir-fry the venison in sesame oil for 3-5 minutes. I recommend doing this in batches so that the meat cooks evenly. Over cooked venison is super chewy, and not an experience I would recommend.

Venison Lok Lak

Ingredients
3 lbs venison roast, trimmed of fat and gristle, sliced into strips
4 cups of milk
6 Tbsp hoisin sauce
6 Tbsp soy sauce
2 tsp sriracha
6 tsp sugar, divided
4 tsp garlic paste divided
Freshly ground black pepper
4 limes
4 tsp fish sauce
3 hearts of romaine
1 large tomato, sliced
2 sweet bell peppers, sliced (one red and one yellow)
12 oz sugar snap peas
4 cups cooked brown rice
6 Tbsp sesame oil

Directions

1. Place the venison in a sealable  glass container. Pour the milk over the meat. Cover and refrigerate for at least 4 hours, or over night. (The older the deer, the gamier it will taste.)
2. Pour the venison and milk into a wire strainer, and gently shake to remove as much milk as possible. Pour the meat back into the container and set aside. 
3. Prepare the marinade by whisking the hoisin sauce, soy sauce, sriracha, 2 tsp sugar and 2 tsp garlic paste together. Add black pepper to taste. Then pour over the venison. Cover and marinate at room temperature for 1 hour. 
4. Make the lime sauce by rolling the limes on the counter to help loosen the juice. Slice them in half, and squeeze the lime juice into a small bowl. Add the fish sauce, 4 tsp sugar, 2 tsp lime paste and black pepper to taste. Cover and set in the fridge until ready to serve.
5. Heat 1 Tbsp of sesame oil in a large skillet or wok. Add the sugar snap peas and peppers. Stir-fry until crisp tender, about 3 minutes. remove to a serving bowl and set aside. 
6. Add another Tbsp of sesame oil to the wok. Once smoking, add a handful of venison and stir-fry until no longer pink in the middle, 3-5 minutes. Remove from the pan and set aside. Repeat with the rest of the venison, adding more sesame oil as needed. 
7. To Serve: Spread a Tbsp of brown rice across the center of a lettuce leaf. Add 3 slices of venison, some stir-fried veggies and a tomato slice. Drizzle with the lime sauce, and enjoy. 

Nutrition Facts
Servings: 8
Per Serving	% Daily Value*
Calories 770
Total Fat 17.7g	23%
Saturated Fat 3.6g	18%
Trans Fat 0g
Cholesterol 10mg	4%
Sodium 1195mg	52%
Potassium 603mg	13%
Total Carb 98.9g	33%
Dietary Fiber 6.8g	24%
Sugars 16.5g
Protein 52.2g
Vitamin A 84% · Vitamin C 173%
Calcium 18% · Iron 21%

One serving is approximately 2 wraps. They are very filling and a great new way to cook venison. I hope you and your family enjoy it as much as we did. 

Thanks for stopping by, 

Kristie

Lewis Emery Park

As if working full time and raising five kids isn't enough, I have decided to add wedding planning into the mix. I mean it's only my wedding that I have to plan, but.... EEEP!!!! I am getting married.

Before you start thinking this blog is about to turn into a wedding site, give me a moment to fill you in on a couple of details.

1. I would rather cook and hang out with my kids that read a bridal magazine. 
2. We are only having a 5 month engagement, and are already 2 months into it. 
3. I want a very simple wedding. I want a small group of people whom I love to watch me get married. I do not want to become a crazy bridezilla whom no one can stand being around.  

So for a couple of months I will share wedding ideas, plans, and inspirations. Then I will be back to my normal family focused self.

Today is all about location. Since I am Catholic and was previously married in the church, that was not an option for this event. Instead I am planning an outside ceremony. And being from Michigan, I was hoping for an area with water, or better yet a waterfall. 

I could not be happier to have found Lewis Emery Park in Hillsdale. It is a beautiful park with ducks roaming the property. There are multiple fishing ponds as well. But the best part is the waterfall. How amazing will it be to say our vows on the bridge with a dozen of our nearest and dearest looking on from the sides? 

Our back up plan for if it rains is to use the gazebo located just off the path and below the waterfall. It's such a pretty area, and I can't wait to see the trees after they have started to change color in the fall. 

Rental for the gazebo and waterfall was only $30. You can also rent the community center for your reception for $350. I'm not yet sure what we are doing about that, so I will keep you posted. 

Let me know your favorite outside wedding venues in Michigan. 

Thanks for stopping by, 

Kristie

'90s photo booth props

The last time I posted about Kenzie's '90s party, I showed you the back drop for her photo booth. Today I want to show you where and how to get the props to go with it.

I'm not sure what fox and cat masks have to do with the '90s, but the kids loved them.

You can order specifically '90's themed props from etsy. Basically you download the templates, print them out and then glue them to card stock. Once dry, you add a wooden dowel and you are done.

Another option is too use free printables like I did.

Bit of Happiness offers printable bow ties, animal faces and top hats.

Personal Creations is where I got the fox mask from.

I'm sure there are probably more options on the world wide web, but the above were my favorites. I hope this helps you execute your '90s party, or any other fun event for that matter. Let me know how it goes.

Thanks for stopping by,
Kristie

Crock-Pot Tortellini

As I mentioned the other day, I don't think my family would survive without the crock-pot. Throwing everything in before work, and knowing my family will have a great meal while I am away is a major stress relief. I honestly cook a minimum of two meals in it every week.

One of our favorite recipes in this Crock-Pot Tortellini. With minimal prep time, I make a homemade sauce in the crock-pot before work. Then about a half hour before dinner, Rob adds the pasta. Cover it with cheese for a few minutes before serving, and you have a filling meal.

Sorry. I got a little ahead of myself. The base of any pasta dish starts with the sauce. If your sauce is junk, then your entire meal is as well. This sauce starts with browned hamburger, with chopped onions and garlic paste.

This step takes the longest, because you do it on the stove, but it's so worth it. By using the stove instead of the crock-pot to cook the beef, you are able to drain the grease from the meat. Less fat, same flavor and better for you at the end of the day.

The meat gets combined with canned tomatoes and chiles, plus seasoning and cooks for six hours on low heat. The little bit of kick from the chiles is a great balance to the cheese.

We definitely use a lot of cheese in this dish. After we add the tortellini, and let them cook for 20 to to 30 minutes, the entire top of the crock-pot gets covered with cheese. Then we let it melt into a thick layer of cheesy goodness.

Doesn't that make your mouth water? I always make a huge amount so that we have leftovers. That heat up nicely in the microwave. Aly tries to eat it for breakfast. Good thing she's now home for the summer and can enjoy it for lunch instead. Let me share the recipe so that you can enjoy it as well.

Crock-Pot Tortellini

Ingredients

2 lbs ground sirloin
1 small yellow onion, diced
2 tsp garlic paste
2 (28 oz) cans crushed tomatoes
2 (10 oz) cans diced tomatoes with green chiles
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
Sea salt and fresh ground pepper to taste
18 oz package of spinach tortellini
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese

Directions

1. Add the ground sirloin, onion and garlic paste to a large skillet. Stir and crumble the beef until it has browned and the onion begins to turn opaque, about 5-7 minutes. Drain the grease and then transfer the meat mixture to the crock-pot. 
2. Pour the crushed tomatoes and chiles over the meat mixture. Stir in the seasonings and then adjust to taste. (I use 1 tsp of salt and 1/2 tsp of pepper.) 
3. Cover the crock-pot and cook on low heat for 6-8 hours. You can also cook on the high setting for 3-4 hours. 
4. Stir in the tortellini and cook for an additional 20 minutes. Then cover with the cheeses and cook for 10 minutes more, or until the cheese has melted entirely. 
5. Serve with garlic bread and a fresh salad for a complete meal. 

Nutrition Facts
Servings: 12
Per Serving	% Daily Value*
Calories 273
Total Fat 9.3g	12%
Saturated Fat 4.5g	23%
Trans Fat 0g
Cholesterol 53mg	19%
Sodium 651mg	28%
Potassium 202mg	4%
Total Carb 31.4g	10%
Dietary Fiber 6.5g	23%
Sugars 10.5g
Protein 17.2g
Vitamin A 72% · Vitamin C 23%
Calcium 15% · Iron 24%

I hope you enjoy this recipe and that it helps you change up your week night dinners. 

Thanks for stopping by, 

Kristie