links and stuff, and coat lust

I have to tell you all about Mary Jane's Farm magazine, if you haven't seen it- go find one, you are in for a treat. The latest edition, the "Simply Bee" issue has a great article on making no-knead bread the Mary Jane way (page 66 of the Simply Bee issue), and my oh my, she does make it look easy-peasy. I'm seriously thinking of giving it a try. I ruin bread machine bread, 'nough said..
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I am having coat-lust over at the Boden catalog. I must have this* Chic Coat, and I must have it in chartreuse..even tho I don't usually go for green..it is just perfect.

That coat was sassy, but *this Jacket would be perfect for a date night, the one evening in the week I might dress up a little...more useful and would go with more. But I want the green one, too.
What is a girl to do? I could save up and splurge on one coat to last me for years...but never two.

Or 3? Because I am always cold, even in the house, this cardigan would get more use...

I want them ALL! I will probably do what I always do, continue to lust after them each month when the catalog arrives, but order none.

I have to say I love the Boden catalog, maybe one of these days I will actually order something.
And it will be an epoch I tell you, an epoch...

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Family Fun magazine, Feb. 2009 edition as an easy birdseed biscuit recipe on page 24, and some cute Valentine crafts/cards.

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and finally, I have really been enjoying Better Homes and Gardens magazine lately. I've noticed more articles with room update/remodels...for the rest of us. The rest of us that think of a big makeover as spending $100-$200 at the most on a room... And, they are including paint chip names too, a big help when you like the photo and want to emulate the color scheme. It's always been a favorite magazine of mine, but I am finding it much more practical these days.

Ambrosia, it just keeps getting better

This is the second part to my post about Ambrosia Restaurant *here.

after enjoying the salad, shrimp and French Onion soup, I ordered the lamb chops- creature of habit that I am, I was re-creating my previous wonderful dinner here.

see...it's fancy food

I had a moment of panic, when the salad arrived- because I suddenly could not remember what to do with all of the silver-ware on the table.

yesiree, me and jim-bob don't get out to these fancy eatery's much...
Think Jen, think...do you start at the outside of the dinnerware and work your way in..or do you start at the inside and work your way out?

It worked itself out, because everyone
at the restaurant is very gracious....

Here is my dessert, Creme brulee with raspberries. You know it had to be good, I usually only order chocolate... This was soooo worth every bite.


Philippe is a true artist when it comes to his cooking, here he is putting the flourishing touches on Sky's banana flambee.

Did I tell you that he is French? And he speaks with a French accent? The whole time he was cooking for us, I could hear the song "Be our guests" running in my head...it was just like that, the hospitality, I mean..not the dancing dishes...

His cooking was such a treat, you had to break out in wild applause as he finished. Did I mention that the bananas, after he flambeed them in I don't know what (but is was yummy)-were then placed on top of hand-made Madagascar-vanilla-bean ice-cream? I may never eat a plain ole banana again.

I bet I can talk Sky into going back just for dessert...

Ambrosia, baby!

This is the best dining experience I've had to date.

You know you are having an out of the ordinary experience when you smile ear-to-ear as you make your way through each course.

Ambrosia is a 5 Star Restaurant located in down-town Santa Ana. It is on the second floor of the OC Pavillion building, and the building itself is a treat, we had a tour and it is an amazing building.

Philippe Antione is the General Manager, and Michael Rossi is the Chef.

Our first dinner here was so amazing, I asked Sky to take me again for my birthday.

Here is a photo of the Ambrosia 'waldorf' salad. The best salad I have ever had. I have decided I could live off this salad. This and a diet coke everyday, I'd be all set.

baby spinach, Gorgonzola cheese, candied walnuts, winesap apples, lots of onion....are you jealous yet?

We are saving Ambrosia for special occasions,because- the food is so spectacular that we want to order everything, and we don't want to share... We did share the signature shrimp scampi, but only because Sky ordered French Onion soup, so there was enough to go around..and yes, it is the best onion soup he's had, and that is a compliment, because Sky loves French Onion soup and tries it everywhere.

This is Philippe doing the tableside flambeed shrimp...in cognac garlic butter, yeah-baby!

more to come in my next post...

Presidential colors

My nephew E asked his mom about why she had the t.v. on most of the morning. (He is 3). His mom went on to tell him about MLK, and the historic significance of our first African American being sworn in as President. It was too much information, and went over his head. You know that moment? You realize you are lecturing to yourself and the kids are looking at you glassy-eyed? Yeah, that moment...and yet you keep going, because you are already so invested in the conversation... So, his mom finishes -the big fanale is "So, we are so excited because anyone can become President someday, no matter what color their skin is!"

..and to her surprise E is very energized and goes running around the room. His big, joyful, arm-waving, jumping up and down declaration?...

"Mommy!! -I'm going to be the first ever RED President!! 'cause red is my favorite color!"

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-I found this blog account of a very young homeschool boy's thoughts on being- 'Presidential'- click on over, it is very sweet. Sigh, I wish I could take photos like this mom does..