Monthly Archives: February 2015

Hearty Vegetable Soup

wisdomedwife

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I am making this soup today, it is one of my favorites. I am out of barley so, I will substitute with orzo.

1 15 oz can small white beans 1 15 oz cans tomato sauce 32 oz chicken stock 2-3 potatoes peeled and diced One small onion chopped 1 turnip 1 parsnip 2 carrots 2 stalks of celery 1 bunch flat leaf parsley 1 bunch Dill ½ cup of barley ½ tsp black pepper     Sautee onion in olive oil until translucent. Add tomato sauce, beans, vegetable, and Chicken stock….bring to boil. After it boils add barley, ½ teaspoon of black pepper and herbs simmer for 45 minutes

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Rustic Tagliatelle

wisdomedwife

6 tablespoons olive oil
2 large onions, peeled and finely sliced
1 carrot, peeled and finely grated
3 cloves garlic, whole
8 ounces ground pork, beef or lamb
3/4 cup plus 1 tablespoon white wine
 2 cups vegetable stock
14 ounces tagliatelle pasta
salt
black pepper
1/2 cup Italian flat leaf parsley
1 cup  freshly grated pecorino romano cheese
Directions:
  1. In a large saucepan, heat the olive oil and sauté the garlic, onions, carrot, over medium heat, stirring occasionally with a wooden spoon, until softened and golden, 5 minutes.
  2. Add the pork,beef or lamb and mix well, allowing the meat to crumble. Cook, stirring frequently, until the meat has browned all over, 5 minutes.
  3. Pour in the wine and cook for another 3 minutes to allow the alcohol to evaporate. Season with salt and pepper and pour in the stock.
  4. Bring to a boil, then lower the heat and simmer, uncovered, for 30…

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Pound Cake

3 cups sugar

6 eggs, separated

2 teaspoons vanilla

1 tablespoon lemon juice

1 cup sour cream

3 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon lemon zest

Cream together sugar and butter, add egg yolks, beat well. Blend in lemon juice, zest, vanilla and sour cream. In a separate bowl combine dry ingredients. Add dry ingredients to batter, beat until combined. In a separate bowl, beat egg whites until stiff peaks form. Pour into a greased and floured bunt pan. Bake at 300 degrees for 1 1/2 hours.

50 Ways To Praise A Child…The Wisdomed Wife Way!

  1. Wow
  2. Way to go
  3. Super
  4. You’re Special
  5. Outstanding
  6. Excellent
  7. You are compassionate
  8. You are a leader
  9. You are a great role model
  10. Remarkable
  11. I knew you could do it
  12. I’m proud of you
  13. Super star
  14. Nice work
  15. Looking good
  16. Dynamite
  17. How smart
  18. You are so creative
  19. Bravo
  20. You’re catching on
  21. That’s the ticket
  22. Beautiful
  23. Hurray for you
  24. Now you’re flying
  25. Well Done
  26. You’re on target
  27. You’re unique
  28. Nothing can stop you now
  29. Spectacular
  30. Great discovery
  31. I like you
  32. You figured it out
  33. Hip Hip Hurray
  34. You’re a real trooper
  35. You matter
  36. You are important
  37. Magnificent
  38. You are funny
  39. What a good listener
  40. I trust you
  41. I enjoy spending time with you
  42. What an imagination
  43. You belong
  44. You make me laugh
  45. You tried hard
  46. You’re sensational
  47. You’re growing up
  48. You brighten my day
  49. You are responsible
  50. I love you

Pot Roast

wisdomedwife

This roast is wonderful and flavorful…serve with homemade mashed potatoes and biscuits!
1 3-5 pound chuck roast
2 onions, chopped
4- 6 carrots, peeled and chopped
3 cloves of garlic, peeled and chopped
3 sprigs fresh thyme
3 sprigs fresh rosemary
1 cup beef stock
1 cup chicken stock
1 cup red wine
kosher salt
black pepper
flour for dredging
Preheat oven to 325 degrees – season roast generously with kosher salt and black pepper, dredge in flour. In a Dutch Oven, heat 2 Tbsp olive oil, add roast and sear all sides until nicely browned. Remove roast to a plate. Add onions, carrots and garlic to Dutch Oven with 1 1/2 tsp salt and 1/2 tsp pepper. Cook over medium heat for about 10-12 minutes, stirring occasionally. Place roast back in Dutch oven. Add 1 cup beef stock, 1 cup chicken stock, 1 cup red wine, 3 sprigs rosemary…

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Maine Forever

 

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The other day my husband and I were trying to have a conversation with our children about our plans for the summer. Our summer plans since 1997 have been Maine.

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We have made many friends there and it is our tradition.

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We thought that maybe our children have tired of it and thought  they would like to travel to some new spots.

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Well, we were dead wrong. It set our two oldest children into a tailspin. These were some of their comments in between terror and tears.

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What do you mean no Maine?, We have to go to Maine…it is not summer without Maine. I hate you, I can’t believe you are doing this to us. I don’t care about seeing the world, I just care about Maine.

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My husband and I looked at each other and shrugged…and I said ” Okay. Maine Forever!”.

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Snowy Morning Pancakes

  • There is nothing quite better than these pancakes with warm maple syrup on a snow day!
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  • 2 cups flour
  • 2 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 2 tablespoons baking powder
  • 2 eggs
  • 1/4 cup butter, melted
  • 1 3/4 cups milk
  • 1/4 tsp cinnamon
  • 1/2 tsp vanilla
  • Mix dry ingredients first, add wet ingredients. Heat a lightly buttered griddle or pan on medium heat, scoop batter, lightly brown on each side. Serve hot.

From my home to yours, stay warm and safe and eat pancakes!

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