Tag Archives: The Complete Package

July 1, 2011 · 9:15 AM

“NanaBread’s Head” Turns One Today

July 1st marks the one year birthday of my NanaBread blog. Can you believe it? Neither can I. While time seemed to fly by, it feels like we packed a lot into this first year. Favorite recipes, photos of the family, Ziggy’s adventures in… well, snoring. We even started highlighting some of the culinary creations of The Complete Package, my beloved husband. We’ve also seen the grandkids grow at an alarming rate, shared Hoegarden stories about our “ladies only” family weekends, thrown in a few crafts, and shared some of our travel pics. We’ve highlighted local products, spotlighted some of our favorite barbecue joints, and sprinkled in some of the things I love. I think this first year definitely lived up to my blog header in that it truly is a lot like my junk drawers. It’s happily filled with random tidbits, trash and treasures. Mission accomplished.

Overall, it has been a great year, and I couldn’t have done it without you. In fact, you are the reason I’m still here. Your comments and support are what keep this blog (and me) going, and for that I thank you from the bottom of my heart. I really do. I appreciate each visitor and value every comment, but those of you who return again and again are more than readers, you’re friends. And that is the gift I most value from my first year of blogging. You. Without you and my family, there would be no Inside NanaBread’s Head. I keep writing because you keep reading. I don’t always understand why, but I’m so happy that you do!

Here is a look back at a few of my favorite posts. Click on any title to see the full post and take a walk down memory lane.

My name is NanaBread and I’m a Peppermint Bath Product Junkie.
In this post, I got a chance to bare my soul and share my addiction – peppermint bath products. I’m not proud that I’m an addict, but if you’re going to get hooked on something, I suppose this one’s pretty harmless. Not cheap, but harmless. And it answered the burning question “Is there such a thing as too many peppermint bath products?” with a resounding “You’re joking, right?”

Menopause, you hateful bitch…
This post still makes me laugh. I was suffering from a particularly raging hot flash when I sat down and let it rip. I don’t rage often, but I let it fly with this one. I felt like life had lied to me by omission, and I didn’t want another woman to be taken by surprise ever again. This one was for the ladies, especially those in the inescapable grip of “the change” like me. It also confirmed for me that if menopause had a rubber wristband, it should be black like my mood swings.

Hidden Treasure Cupcakes: Mocha Fudge Cupcakes with Reese’s Dark Chocolate Peanut Butter Cups Inside
Of all the recipes I’ve posted, this is the one I personally enjoyed the most. I’ve never had an experimental recipe come out of the oven and make my eyes roll back in my head like this one did. Deep down in my soul, I’m a pie girl. But these cupcakes almost converted me. Dark chocolate, coffee and peanut butter? Seriously – it is probably the closest I’ll ever come to cupcake perfection.

Playing With Food: Big Sister’s Rainbow Tie-Dyed Cupcakes
Speaking of cupcakes, the prettiest cupcakes of the year (by far) were my Big Sister’s rainbow tie-dyed beauties. These were inspired by a food blogger I love, but Big Sis put her own spin on it by using one of our mother’s old white cake recipes and a frosting recipe she found on the Tasty Kitchen website. She brought all those elements together to make not only a gorgeous cupcake, but a tasty one. The great thing about this recipe is that it’s adaptable. You can substitute any white cake recipe or mix, and you could use any frosting recipe. But honestly, the one Big Sis found was awesome. For pure fun and beauty, these rocked my world and made me think outside the (cake) box.

Vacation Photos of Amsterdam: Let’s just say it was…interesting.
Of all the stories I’ve shared, this one continues to get regular weekly hits months after it was posted. Evidently, Amsterdam is a highly searched travel topic. Who knew? Maybe it’s the cheese; maybe it’s the weed; maybe it’s the waffles. It truly is a “whatever floats your boat” city. It was a great trip and an interesting place, and months after it was posted this story is still going strong.

“Buy Local” Spotlight: Salt Lick BBQ
This post will always be special to me because it was the first time one of my stories was selected as a FoodPress feature. It got attention from around the world, which seemed to open my blog up to an expanded global view. I received comments from exotic locales, and gained a few subscribers from far away places who visited and decided to stick around. For that, I am eternally grateful. It left me wondering if good BBQ might be one of the keys to world peace.

In Honor of Mother’s Day
This was by far my most read post of the year thanks to a feature on the WordPress “Freshly Pressed” homepage. I don’t know how they select stories to feature, but I was blown away that this one garnered their attention. It was highlighted on the Friday before Mother’s Day and left up the entire weekend. Because of that, it got over 8,000 hits in 3 days. Some bloggers hope that their blogs will hit the big time, but in all honesty this one made me a nervous wreck. That kind of attention brought a lot of spam and more than a little anxiety, but it also provided an opportunity for others from around the world to share memories of their mothers and siblings, or lack thereof. It was both an emotional and enlightening experience for me. It also provided my mother with more than 15 minutes of fame, which was fun for her. She deserved it.

In honor of my first blogging birthday, I’m extending the celebration to one lucky reader. That reader, selected randomly, will receive a gift box containing some of my favorite things from my first year. Gift box items include:

1 bottle of Nielsen-Massey pure vanilla bean paste
1 jar of Dickinson’s Black Raspberry preserves
1 jar of Salt Lick BBQ spice rub, not pictured
1 set of small Nordic Ware spatulas
1 set of colorful measuring spoons
1 set of colorful measuring cups
1 set of Le Creuset silicone measuring prep bowls
1 bar of Garden Botanika oatmeal & peppermint soap
2 boxes of Stash tea – Chai Spice & Black Currant (decaf)
1 ladies print kitchen apron, handmade by NanaBread

THIS GIVEAWAY IS NOW CLOSED TO COMMENTS. THE WINNER OF THE DRAWING HAS BEEN NOTIFIED BY E-MAIL, AND WILL BE POSTED AS SOON AS I HAVE A CONFIRMED MAILING ADDRESS. THANKS TO ALL WHO PARTICIPATED.

CONGRATULATIONS TO SUSAN FROM FLORIDA. YOU’RE A WINNER! I HOPE YOU ENJOY YOUR GIFTS. -NB

Here are my rules:

1. Leave a comment on this post.

2. The selected reader will be notified by e-mail. Once I have a confirmed mailing address, I will announce the recipient of the gift box on my blog.

3. Participation is limited to residents of the United States.

4. One name will be randomly selected on Friday, July 8th at Noon (Central).

Disclaimer: All gift box items were purchased by me with my own money except for the apron, which was handmade by me. None of the products were donated or sponsored in any way, shape or form. They are simply items that I love, shared with one lucky reader.

Again, thank you from the bottom of my heart for being a reader of my blog. Your support and friendship over the past 12 months has meant the world to me, and I look forward to seeing what the next year will bring.

Hugs & birthday kisses to you all,
NanaBread (Jeanne)

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June 5, 2011 · 6:00 AM

Happy Birthday to My Very Best Friend

Yup...you're still super after all these years.

Happy 54th birthday, honey. You’ll always be The Complete Package to me.

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June 2, 2011 · 7:00 AM

TCP Cooks: Smoky Baby Back Ribs


Of all the things The Complete Package cooks, his smoked meats are among my favorites. Pork ribs, brisket, pork tenderloin, chicken breasts – it’s all good. One of my personal favorites is the pork ribs. They’re not only delicious as a meal – with baked beans and potato salad, they are fabulous as leftovers. Once the meat falls off the bone (literally), it can be used in posole, pulled pork sandwiches, and one of my favorite light summer meals – smoky pork lettuce wraps. Today, I’m sharing TCP’s secret formula for fall-off-the-bone smoky pork ribs and those easy, flavorful wraps.

Here’s what you’ll need for the ribs:
1 rack of pork baby back ribs
2-3 teaspoons of garlic salt
2-3 tablespoons of Salt Lick Dry BBQ Rub
aluminum foil and oak smoking chips

First, remove the pork ribs from the package and rinse them thoroughly. Pat dry with paper towels. Using a sharp knife, remove the silver skin from the back side of the ribs and leave the fat on the top side. Sprinkle liberally with garlic salt, then apply a light coat of the dry rub mix, rubbing it in until the entire rack is coated. If you can’t find Salt Lick rub, you can order it online or simply substitute your favorite brand. If you’re in Texas, you’ll find it in HEB stores.

TCP uses a gas grill, but you could do this with charcoal, too. Heat the grill to high heat and sear the ribs on both sides, until they are browned and crispy. Remove the ribs from the grill so you can adjust your grill temperatures as follows. Remember: the key to tender smoked ribs is “slow and low” which means a longer cooking time at low heat. The result is smoky perfection.

If you are using a gas grill, turn off the heat on ½ of the grill, and turn the heat on the other ½ of the grill down to medium heat. This divides your grill into a “warm” side and a “cool” side for smoking your ribs. Place your ribs back on the cool side, and a wood chip packet on the warm side (see below).

If you are using a charcoal grill, remove the grill from your cooker and push your charcoal briquettes to one side of the grill. If you still have quite a few hot coals, use a pair of tongs to remove some of them. You want half of your grill to be free of coals, and half your grill to have just enough hot coals to cause your wood chip packets to smoke. Use extreme caution when moving hot coals!!

Rip off 2 sheets of aluminum foil about 12-14” long. Place 1 ½ cups of oak smoking chips in the center of each sheet and fold them into a sealed packet. Using a sharp knife, cut 6 to 8 slits in the top of the foil packets to allow the smoke to escape. Place the ribs on the “cool” side of the grill and one of the oak chip packets on the “hot” side. Close the grill and allow the ribs to smoke for 30 minutes. After 30 minutes, remove the first wood chip packet and replace it with the second. Smoke for an additional 30 minutes, making sure the “cool” side of the grill doesn’t get too hot, overcooking or drying out your ribs.

After one hour of smoking on the grill, place the ribs into a baking pan, cover tightly with foil and place them in a warm oven (250F) for 3 hours. When you remove them from the oven, remove the foil and allow your ribs to rest for 10 minutes before cutting into them. When I say cutting them, I really mean using tongs to pull the rib bones out. It’s not really cutting if they fall apart when you touch them. As a bonus, your house is going to smell fabulous and your neighbors are going to be ringing doorbells trying to identify the source of this heavenly aroma. It’s up to you whether you share or not. I’m not saying a word.

Smokey pork, scallions & hoisin on crisp Boston lettuce? Win-win-win!

For the lettuce wraps, you’ll need:
one head of Boston lettuce
2 to 3 cups of leftover smoky pork rib meat
2 or 3 scallions, sliced lengthwise into 3-4” strips
your favorite hoisin sauce

Separate your head of lettuce into individual leaves, cut your scallions into thin julienned strips, and warm your smoky rib meat. To serve, hold one lettuce leaf in your hand. Place a spoonful of smoked pork in the lettuce leaf, add scallion shreds and top with hoisin sauce. Roll and consume. It’s that easy. If you’re a rice lover, you can add steamed rice to your lettuce wraps. If you like crunch, you can add those crispy chow mein noodles. I’m a purist. I like to keep it simple with pork, scallions and hoisin. But that’s the beauty of leftovers. You can be as creative or as straight forward as you like. I just wish I had the words to describe how incredible this tastes. Oh, TCP and smoky pork… I love you so!

Now, if you'll excuse me, I have a date with a lettuce wrap.

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May 30, 2011 · 8:26 AM

Swamp People have invaded my home

"Daz a beeg alligeduh. Yup...BEEG alligeduh!"

Please, somebody help me. The show “Swamp People” has invaded my home, and The Complete Package is responsible. If you remember, we do not have cable television in our home. That fact alone has spared me from a lot of mindless programming. But then Netflix expanded their streaming repertoire, and we now have access to shows like “Ice Road Truckers” and “Swamp People.” Have you ever seen the swamp people? It’s Cajun gator hunting at its finest. Which is to say that it’s a step up from “Okie Noodling” because firearms are involved. I have no idea what the appeal is, truly, but TCP? Oh, yeah. He’s addicted. Smitten. Enthralled. And me? I’m disturbed. Confused. In denial.

Here’s a sampling of the phrases I’ve heard my college-educated computer engineer husband yell at the television this week:

“That’s Troy, honey. For the record, Troy is my favorite.”
(From the show’s website: “Known as the King of the Swamp, Troy is one of the bayou’s most charismatic hunters, a Cajun proud of his family’s long history in Pierre Parte. Last season he and his son captured the legendary Big Head, a huge 11-foot gator. This season, he and Jacob work with a new team member, a tough talking lady hunter named Liz—and don’t you dare call her Elizabeth.”)

“It’s a tree shaker! He’s got a tree shaker!”
(definition: a tree shaker is an alligator who is large enough to shake the tree the bait, line & hook are attached to.)

“Thaz a beeg alligeduh. Yep. A BEEG alligeduh.”
(translation: someone has just snared a very large alligator.)

“Oh, sweet! Junior just said, ‘pass me anudder rancid chicken!'”
(translation: I’m trying way too hard when I make dinner.)

Quote from the show: “Only the men cook alligator.” Cut to swamp women sitting on the dock drinking cocktails from plastic cups.
(translation: I’m trying way too hard when I make dinner.)

Alligator chef: “Tonight, we havin’ alligeduh à la sauce piquante!”
(translation: I’m not trying hard enough when I make dinner.)

Quote from the narrator, after gator hunting didn’t pan out: “It may have been a bad day for gators, but it’s a good night for froggin’. And around here, they eat just about anything for dinner.”
(translation: I need to read the menus closer the next time we visit New Orleans. Or hit Pat O’Briens first. They make a mean hurricane cocktail. Truly.)

Fascinating Fact: Did you know that if you measure the length between an alligator’s eyes and the tip of his snout, it will give you the alligator’s length? For example: a 12″ head measurement means a 12 foot alligator. See? The show goes beyond pure, guilty pleasure entertainment. It’s educational, as well.

Now, for the record, I’m not running down alligeduh hunters. I’ve eaten alligator and frog legs myself. Not often, granted, but I have tried them. I guess my problem is that I don’t like to see them killed any more than I’d want to watch a show called “Slaughterhouse Superheroes” and hear someone scream things like “He’s got a big burger there! Yup, a BEEG burger!” But that’s just me.

And I felt shame that “The Bachelor/Bachelorette” is my guilty pleasure show. How about you? What shows have you talking back to your television?

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May 27, 2011 · 8:27 AM

Hot Fun in the Summer Time

I’ve been holding on to these photos since Mother’s Day. Every time I look at them, I start giggling again. You have to understand, most days it’s just me, TCP and the dog around here. It’s quiet in our home. Very quiet. But when My Baby and Bama Boy visit with our two grandkids, all heck breaks loose. Fun, fabulous heck. Hilarious, giggly, exhausting fun. Mother’s Day weekend was no exception. Especially when The Complete Package, aka “Papi”, erected a DIY water park in the back yard. Since daily temperatures in Houston are hovering in the 90’s, it was an oasis. It started with the kids playing in the inflatable pools.

Then it moved to the new Slip-N-Slide. I don’t think I’ve seen one of those things since I was in high school. They’ve been greatly improved since the early ’80s. Gone are the days of a simple piece of plastic and a garden hose. Now they have a blue bumper down the side that shoots water to keep the slide slippery, and a “cushion” at the end so you get good and soaked as a reward for your courage.

We had a great time getting soaked with Jonah Bear and Lilly Bug. But the most amusing part of the day had to be the to-the-death, no-holds-barred Slip-N-Slide grudge match between our daughter and her husband. It was amazing. And cut-throat. And hysterical. Thank you, God, for high-speed digital cameras.

Oh, to be young and enthusiastic! I’m not saying who won because we were all winners in my book. I will tell you that the grandkids were not the only ones to take a nap that afternoon. So, how are you planning to keep cool this summer?

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May 9, 2011 · 1:43 PM

TCP Cooks: New York-Style Cheesecake

The Complete Package Cooks: My all-time favorite cheesecake

As promised, I am sharing more of The Complete Package’s signature dishes on my blog. For new readers or random visitors, The Complete Package is my beloved husband of 29 years. (Side Note: Yes, those are 29 continuous years. Yes, he cooks. Yes, he does dishes. No, you can’t have him. And sorry, but he doesn’t have a brother.) The first recipe I shared was his flavor-packed flank steak sandwiches with soy-ginger mayonnaise. This one comes from the other side of the menu board. It is his signature creamy New York style baked cheesecake, and it’s AMAZING. If you love cheesecake the way my family loves cheesecake, you’ll definitely have to try this one. I’ll warn you… somewhere a horrified cardiologist is clutching his chest, screaming “don’t do it!” But fear not. For somewhere else, on the other side of the spectrum, is a cheesecake lover screaming “oh, hell yeah!” This recipe is for that person. Or people. Or flash mob. So hide your bathroom scales, grab a springform pan and your fat pants, and let’s make The Complete Package’s earth-shatteringly fabulous cheesecake.

For the crust, you’ll use:
one sleeve (approx. 5 ounces) of graham crackers
4 tablespoons of butter, melted
1/2 cup of chopped pecans

Crush the graham crackers into fine crumbs; add the butter and nuts. Stir to combine and press into the bottom of a 10″ springform pan. Bake at 400F for 8-10 minutes. Remove from the oven and allow it to cool completely. Turn your oven up to 475F for the cheesecake.

For the filling, you’ll need:
5 packages of cream cheese (8 ozs. each), softened
1 3/4 cups of granulated sugar
3 tablespoons of all-purpose flour
1/4 teaspoon of salt
8 eggs, divided – 5 whole eggs & 3 yolks
the zest of 2 lemons
the zest of 1 orange
1/4 cup of heavy whipping cream
1 teaspoon of vanilla extract
1 tablespoon of almond extract

In a large mixing bowl, beat the cream cheese until smooth. Slowly beat in the sugar and mix until thoroughly combined. With the mixer at low speed, add the flour and salt, the whole eggs and yolks, the citrus zest, heavy cream and extracts. Beat at high speed for 4 to 5 minutes. Pour the filling into the springform pan and smooth out the top. Place the cheesecake in the oven on the center rack and bake at 475F for 12 minutes. Then turn the oven down to 300F and bake for 35-40 minutes, then turn the oven off and leave the cheesecake in the oven for an additional 30 minutes. After 30 minutes, remove it from the oven and place it on a wire rack to cool. Once your cheesecake is completely cooled, you can move it to the refrigerator to chill. When you are ready to serve, remove the sides of your springform pan by running a sharp knife around the edge to loosen it and pop the ring clasp on the side of the pan.

If you’re serving this for company or a fancy dinner, you can move your cheesecake to a pretty cake plate. If you are a plain cheesecake person, dig in. If you like to dress yours up first you can top it with a good quality blueberry, cherry or strawberry topping. If you’re really twisted, you can cover the entire thing in melted chocolate and put it back in the fridge to form a hard chocolate shell. If you do that, please call me so I can come over. I’ll bring the coffee!

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April 18, 2011 · 9:21 AM

TCP Cooks: Flank Steak Sandwiches with Soy-Ginger Mayonnaise

TCP's Steak Sandwiches with Soy-Ginger Mayo - No one can eat just one!

This sandwich has become a Complete Package signature dish. He’s made it so often, family and friends consider it a trademark TCP creation. But the truth is the recipe came from The America’s Test Kitchen Cookbook (2001, Boston Common Press). Once he tried it, we were hooked. The recipe may sound less than dazzling at first glance, but it’s packed with tremendous flavor. It’s hard to describe, except to say that everyone who’s ever tried it loves it. Last week, when Mom and two of my sisters were here, TCP broke out the flank steak sandwiches, and they fell in love. They’re that good. The key is a good flank steak and the soy-ginger mayonnaise. If you’re not a ginger fan, don’t worry. Mom isn’t either, but she loved these sandwiches. All I can say is “try them…you’ll like them!”

First, mix up the Soy-Ginger Mayonnaise:
1/2 cup of Hellman’s Mayonnaise (not Miracle Whip, Hellman’s – TCP insists)
1 tablespoon of soy sauce
1/2 teaspoon of honey
1/2 teaspoon of garlic, smashed to a paste
1 teaspoon of fresh ginger, grated on a microplane
1/2 teaspoon of sesame oil

Combine all ingredients in a small bowl and whisk until well blended. Cover and refrigerate until ready to use. You can make this up to one day in advance, and it really tastes best if you make it early so all the flavors come together.

For the sandwiches, you’ll need:
1 1/2 pounds of flank steak, trimmed of fat & patted dry
1/2 teaspoon of garlic salt
Salt & Pepper, to your own taste
1 tablespoon of vegetable oil (if you use a skillet)
1 baguette of French bread (use a good soft one)
The soy-ginger mayonnaise (made in advance)
1/2 of a small purple onion, sliced paper thin
2-3 cups of arugula, washed, stemmed & dried

Season your flank steak with garlic salt, salt & pepper. If you’re using a cast iron skillet, heat it to blazing hot first, add the oil and then add your flank steak. If you’re using an outdoor grill, you can skip the oil and just season it first. Either way, cook your flank steak over high heat until the outside is seared and the inside is medium-rare. Remove from the heat and allow it to rest on a cutting board for 10 minutes. If you have a piece of foil handy, throw it over the steak to keep it warm. While the steak is resting, prep the rest of the sandwich.

Slice your baguette in half lengthwise and toast each half on the grill or in a dry skillet or griddle until lightly toasted. Spread each half liberally with soy-ginger mayonnaise. Cutting across the grain and on a bias (45 degree angle), thinly slice your flank steak and place it on the bottom half of the baguette. Top the steak with purple onion and arugula and put the lid on it. Gently press the sandwich to bring it all together, then slice into 4″ to 6″ segments and serve immediately.

We could talk about side dishes for this meal, but the truth is I never remember what we had with these sandwiches. Pickles? Chips? Maybe. I really couldn’t tell you. They’re so good, everything else becomes a blur. And really, you don’t need anything except a handful of napkins and something cold to wash them down with. Enjoy! And thanks for making these for the girls, honey. You da’ man!

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February 28, 2011 · 6:35 AM

Nothing is better than family time.

The kids came to visit this weekend. Nothing is better than time with our kids. Lilly Bug is now 17 months old. She’s such a bubbly, sweet little pixie. She wakes up happy and the rest of the day just gets better from there. She’s a little chatter box, and is just starting to put together a few full sentences. Her vocabulary is expanding at an alarming rate. She laughs at everything, sings at the drop of the hat, and thanks to Jonah Bear’s toy harmonica, she learned to play hobo songs about life riding the rails with her Papi (The Complete Package). I love those curls.

Jonah bear turned four just before Christmas. That blows my mind. Where does the time go? He’s not a baby or a toddler anymore. Our first grand baby is a boy now, and his ability to think at such a strategic level amazes us. He’s a deep thinker and problem solver, and yet he’s also a sweet, compassionate soul. He is a boy who knows what he wants, and this weekend he wanted blueberry pancakes and fruity push-up popsicles. I love his sweet boy hugs & his big, beautiful brain.
And of course, it wouldn’t be a family weekend without My Baby and Bama Boy. We ate too much, we played Scrabble, we shared popcorn & ice cream while we watched Megamind. It was awesome. But my favorite thing was watching Jonah Bear’s face light up when he mastered the pedals on My Baby’s old bike with all of us out there cheering him on. It was one of those priceless family moments. Speaking of priceless family moments… Sorry, honey. Mommy loves you.

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January 31, 2011 · 8:00 AM

I love my mother-in-law. I know…sounds crazy, right? But it’s true.

I love my mother-in-law, and I’m not ashamed to say it. The Complete Package and I have been married for almost 29 years, and I have never had a cross word with her. In fact, we actually enjoy each other’s company. Maybe it’s because we both love TCP so dearly, or maybe it’s because we live 10 hours away from each other, or maybe it’s because we just appreciate each other and the friendship we’ve developed over the years. TCP likes to say that if forced to choose, his parents would pick me over him. I’m not sure that’s true, but I like to think it is. Here is just a sampling of what I love about my mother-in-law:

1. She’s tenacious; her nickname is “Toughie”
2. She’s famous for her chili “3-way” with spaghetti, chopped onions & cheese
3. She loves her kids, grandkids & great-grandkids fiercely
4. She makes pecan tassies; if you don’t know what those are, you’re missing out
5. She’ll share a 2-lb Whitman’s Sampler box, but not the 5-lb box we got her
6. She was in love with Max from Dancing With the Stars until “he got cocky”
7. She now hopes Troy Aikman will call, since he’s about to be single again
8. She cares deeply for her two sisters, who are her best friends
9. She cared for my beloved father-in-law until he passed away 2 years ago
10. She still refers to him as the love of her life; some love stories are eternal
11. She has our 2 nieces over for sleepovers, just like when My Baby was little
12. She makes me laugh; she’s funny and feisty and sassy, and I love that

She came to visit just before Christmas, and we took her to Austin to visit My Baby, Bama Boy and the great-grandkids, Jonah Bear & Lilly Bug. She had the best time. At four and one, the kids are fun and exhausting, but she never complained. She just soaked it all up like a sponge. We also took her to restaurants she doesn’t have at home so we could spoil her and fatten her up. She loved it – from Mexican to seafood to steaks, she enjoyed eating out in one of America’s greatest restaurant cities. I even put a Whitman’s Sampler box on the nightstand in the guest room for her. She threatened to send for her things and stay forever, but I wouldn’t mind. She’s not leaving Tulsa, though. Her sisters are there, as well as TCP’s sister, her husband and their 2 daughters. She’s a Tulsa girl. Always has been; always will be. She’s deeply rooted there, but we’ll still try to get her to come visit as often as she’s willing. One last thing. While she was here, we helped her create a custom Christmas card to send to family and a few close friends. It has since gone viral in her little circle. It was a hoot. It featured two photos of her – past and present, with a caption of “Just rolling in to wish you a Merry Christmas.” It captures her personality perfectly, and makes me love her even more. As if that’s possible. This one’s for you, Toughie.

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December 8, 2010 · 7:36 PM

Things I Love, Volume 5: My New KitchenAid Mixer from Pioneer Woman

The KitchenAid Artisan Stand Mixer in Sugar Pearl Silver

I haven’t really talked about this much, but I won a KitchenAid Artisan stand mixer from Ree Drummond’s website, The Pioneer Woman. She gave away 3 beautiful red mixers over Thanksgiving weekend, and I was one of the lucky winners. You’re probably thinking “wait, that’s not a red mixer in the photo.” I know. I’ll explain, but first I have to say that I can’t stress the word lucky enough, because there had to have been about 80,000 entries. I had a few minutes while we were on vacation in Germany over Thanksgiving to read her blog. The Complete Package was in the shower, so I didn’t think he’d mind. He threatens weekly to hold an intervention to deal with my obsessive love of the Pioneer Woman website. Joking here, but I admit, I am addicted. I love the photos, the stories, the recipes, and the friendships I’ve made via her site.

Anyway, I popped in to read her blog while we were on vacation and I posted a comment to enter the mixer giveaway. I never dreamed I’d win one. That kind of luck has always eluded me. When we got home the next weekend, I checked my e-mail and was stunned to see a message from a fellow PW reader saying, “Congratulations on winning the mixer!” WHAT!?!?! I immediately went to the Pioneer Woman website to check, and sure enough…there was my entry listed as a winner. Holy cow. I feel like I’ve won the lottery! I’ve looked at these KitchenAid stand mixers for YEARS, but would never spend that kind of money on one. It really is a dream come true. First the German Christmas Markets and now this. I do believe my luck is changing! I have to say “THANK YOU” to Ree Drummond, and to Lindy, her prize coordinator. I absolutely love my new mixer. And I love that they allowed me to trade the red color for this beautiful silver. Why? Because it matches my stainless steel appliances perfectly, and I’m all about coordinating colors.

So far, this has been a great week. I finished my Christmas shopping, I sent out my Christmas cards today, I won a gorgeous mixer, I had dinner with my awesome friends Monday night (thanks, ladies!), and, oh yeah….I posted a story about three of the travel show hosts we watch on PBS that inspired our trip to Germany for the Christmas Markets, and one of them commented on my blog! GET OUT!!! It’s true. Joseph Rosendo from Travelscope read my story and commented on it. That’s so totally cool of him, and just one more reason why he’s one of my travel heroes. I’m telling you, I feel like the luckiest girl in the world this week, and I’m very, very grateful.

It's a perfect color match, and looks like it was made to sit there!

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