Packing away the Superbowl, and now bound for Valentine's Day

     The game turned out better than expected. Since my Saints, and the boy's Patriots were out, we were rooting for the Packers. The Superbowl trophy named for the famed genius of the Gridiron, Vince Lombardi, went home to Wisconsin (love the cheese, by the way). He turned a so-so team into the essence of achievement. Lombardi demanded hard work, true grit, strong determination and a attitude of never accepting defeat. Losing was not an option. The Packers did Vince proud, every time there was a threat of the Steelers fulfilling the biggest rebound in Superbowl history the Packers shut them down. As Brett Farve fades from the minds of Packer fans, rising up out of the ashes is a new Phoenix Aaron Rodgers. This game was definitely worth the time spent watching it.

     This is the love of my life, we are having fun, exploring new recipes that we would otherwise never try.This would be the best photo that I could get, without inciting a mini riot. When I first met him, cooking was not something that he wanted to do. Now he is a natural in the kitchen.
This is the sauce before the meatballs were added, more importantly do you see those egg rolls in the background? Those are the coveted egg rolls that Noulieng Keopraseuth is responsible for. Even after yet ANOTHER ice storm, he drove them over himself. Long live Noulieng!!!!

     I would like to say that I snacked on carrot sticks and behaved, but that would just be a tall tale!  Superbowl fare in my house, did not reflect healthy choices. My husband actually picked out his own recipe and made it. I was impressed, because the meatballs were not that bad at all. Truth be told, I was a little hesitant, when the recipe called for jellied cranberry sauce. However the cranberry sauce recipe trumped the other recipe, he had selected, that called for grape jelly. Somehow, I have a hard time separating grape jelly from its significant other, peanut butter. The above photo is when the meatballs were added. Still yet, a closer photo of the Egg rolls, you can find them at Taste of Thai perhaps they might freeze and ship. Definitely worth the time.

     Speaking of peanut butter, we had some great dumplings that I pan fried and combined with peanut sauce. They were great, but a little spicy. Looking back, we probably should have steamed them, to get the dough nice and soft, so that the peanut sauce would cling better. Not complaining though.

     If you didn't already know, my youngest son Kerry,is named after my uncle, Kerry Landers. He was my mother's older brother. Great guy, he taught me how to gamble, and took in every stray. He had a big sense of humor, and an even bigger heart. Well, little Kerry will be 9 years old on Valentine's Day. He was my husband and I's, very own cupid. In year's past, Valentine's Day was a wee on the stressful side, with filling out valentine's with the kids and making sure that Kerry's birthday was special. I know my sister can relate, her child Brooke, was born on Christmas Day. By the way, giving a shout-out for Amanda Buotte today~it is her birthday!!! Happy Birthday Amanda, Love you!!!

     You were my cheer leading squad, when I thought that I had no one in my corner! You are beautiful and you inspire me everyday!!! Thank you for believing in me, when I did not believe in myself. Love You!!!

     This is the Love bug, Kerry made it. I had to take a picture because, at some point, life will take on warp speed and I will be sorry for not paying attention. Time in my opinion has already gotten away from me. My baby will be 9, and this will be the first year, that no red velvet cupcakes will be delivered to Academy School for reasons, I would rather not comment on. It is a shame though, who does not like red velvet cupcakes with cream cheese frosting. Don't need an event for such a treat, I am just sayin.....

     Cheese, cheese glorious cheese!! I would much rather blog about cupcakes, but alas in the words of Mick Jagger~"You can't always get what you want"! What follows is a recipe for Broccoli Cheddar Soup. In honor of the Packer's let's try and use only Wisconsin Cheddar.

     It is hard to see but this is frozen broccoli thawed. The main event!

Broccoli Cheddar Soup

3 cups rough chopped onions

3 cups rough chopped celery

6 cloves garlic minced

1/2 pound butter

1/2 pound of flour

1/2 gallon of chicken stock

2 to 3 pounds broccoli, frozen or otherwise

1/2 pound shredded cheddar

1 bay leaf

pinch of nutmeg

salt and pepper to taste

1 tsp dried thyme

couple healthy shakes of Tabasco

cream, only about 1/2 cup total to soften the soup a bit.

In a soup pot melt the butter and saute the onions, celery, and garlic until the onions are translucent. Add the flour and mix well, turn the heat down and cook on low heat for about 3 to 5 minutes, just long enough to cook the flour taste out of the mixture.Add the chicken stock and bay leaf. Bring to a simmer, I must say a low simmer. When you have flour in the presence of heat, you must monitor the temperature, otherwise the flour will stick to the bottom and if, without frequent agitation results in burning. Done it a million times, you get busy. When the soup has thickened, and has not thickened further, remove the bay leaf and discard. From here you have two choices. One you can blend the soup in batches in a food processor, until smooth. Or you can purchase an a immersion blender, or a stick blender and blend the soup until smooth. Once the soup is smooth season with nutmeg, dried thyme, Tabasco, cream and salt and pepper. Add the shredded cheddar and whisk with the soup until the cheese is melted. Adjust seasonings and enjoy.

Cleaning your house while your kids are still growing up is like shoveling the walk before it stops snowing. ~Phyllis Diller