Camp Addison

Sorry everyone. I have been so busy crafting for special little one's 1st birthday party that I have not had time to blog. I also celebrated my 40th birthday in January. These two months have been extremely busy. I am not complaining about being busy but I am ready for some relaxing time in the next weeks.

Since I am in the birthday mood, I thought I would tell you about Addison's birthday party we had at the farm in October. I can't believe I did not tell you sooner. Where does the time go?

Addison decdied last minute to have some friends go down to the cabin last minute and camp out over the weekend for his birthday. Well, the crafter in me wanted to make it a special event even though he did not give me any notice. So I create some camp inspired paper decorations for the occasion. I made 2 banners, popcorn boxes, labels for the water bottles, labels for the smores and trail mix bags, and cupcakes toppers.

Addison invited 6 boys and I needed to decide how to entertain them and keep them feed. If they were anything like Addison I knew they would need games and a lot of food.

We decided Saturday when everyone got there, we would set up tents, and then have them go geocaching. The night before JT and I placed little prizes in 6 ammunition boxes around the property.

We gave the boys each a piece of paper with the coordinates, a GPS and had them look for the boxes. This was great because it also gave us time cook dinner and set up the campfire. The boys didn't find all the boxes but I think they had fun looking for them. Well, until they had to find one in the field of briers. City kids are so weak. :)

After geocaching, we ate dinner and started a bonfire. We all roasted marshmallows and made smores. I will say one thing about The Hubby, he knows how to make a huge fire. It is the Eagle Scout in him.

After dinner and dessert we let the boys settle in for the night. Hubby and I had planned to wait until the boys fell asleep and light fireworks around. Addison and Mason came up to cabin right before we went down so they were able to join us in scaring the boys.

We snuck down to the tent. Lit the fireworks and the boys came out of the tent screaming. It was hilarious. Then we let them light some sparklers and we had a little light show.

The next morning the kids played while we cooked breakfast, we relaxed and then set up the firing range.

We let the boys shoot zombie targets to prepare them for a zombie apocalypse. :)

Everyone had a great time. Even Emmy Lou and Luna. Addison said it was the best birthday party he ever had. Not to bad for last minute planning.

I enjoyed making everything for Addison. I am already thinking of other themes I can make. I will share Vitoria's 1st birthday party soon. It was an animal and bunting theme.

Talk to you soon,

I am back and ready for an incredible New Year

It has been too long and I am really upset with myself.  I blog to share with you the things that I am passionate about.  What makes me laugh, what amazes me, what I believe is beautiful and inspiring.   Blogging also centers me.  It helps me get out all the negativity so I can just be me, happy and positive.  It helps me tap into my creative soul and being creative has always centered me. I have been tired, stressed, and unhappy for the past 3 months.  I am not saying it is all because of not blogging.  It mostly is because I was surrounding myself with some negative and toxic people and environment.  But I have learned my lesson and I am aware of who I place in my world and what makes me happy.  I am very firm believer in do what you love and for some reason I forgot about that.  I actually forgot about my needs which is never a good thing.  I was basically trying to help my husband out, which manifested into helping others out that did not deserve my help, which manifested into me losing myself and I was not the positive, strong, happy person that I have grown to love.  But don't worry everyone I am back.  I am back loving the world, seeing beauty in the smallest things, and  wanting to share my love with the world.

I hate to say it the past 3 months I have not done a lot of cooking, baking, and crafting.  I told you are was in a dark hole.  But now I have started back again and I promise I will share what I love doing with you.

I did not stop cooking all together.  I of course whipped out the big guns for Christmas so I would like to share that with you today.  For Christmas I made a fabulous Porchetta, which was amazing.  What is a Porchetta?  It is a pork loin wrapped in a pork belly.  I remember about a month ago reading my Bon Appétit magazine and finding a recipe for a Porchetta.  I mentioned it to The Chosen One and told her it sounded delicious.  I forgot about the Porchetta for a couple of weeks and then when I was thinking about a Christmas menu the Porchetta appeared in my mind.   I believe it was waiting to make a grand entrance for Christmas.  Oh and it was so grand and worth the wait.  I did have a problem finding pork belly but now I know 3 places that carry it.  It was not time consuming to put together, unlike the Turducken that we do every year that takes us 3 days to prepare.  It did not call for a lot of ingredients and roasting it was short and easy.  Oh and it was so good.  The pork loin ended up so juicy because of the pork belly.  And the pork belly was bacon on steroids.  The pork belly's skin was so crispy.  Oh that crackle,  it was elevated pork rings.  I have heard that pig skin prepared the right way can be amazing.  Now I know and I will never forget.

If you would like to make the Bon Appétit Porchetta, here is the recipe.

INGREDIENTS

1 5–6-pound piece fresh pork belly, skin on
1 (trimmed) 2-3-pound boneless, center-cut pork loin
3 tablespoons fennel seeds
2 tablespoons crushed red pepper flakes
2 tablespoons minced fresh sage
1 tablespoon minced fresh rosemary
3 garlic cloves, minced
Kosher salt
1/2 orange, seeded, thinly sliced

PREPARATION

Put belly skin side down; arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat. Unroll; set loin aside.

Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 1 minute. Tip spices into a bowl; let cool. Finely grind spices in a spice mill and transfer to a small bowl, along with the sage, rosemary, and garlic; set fennel mixture aside.

Assemble porchetta according to steps below:

1. Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3" deep so roast will cook evenly.

2. Flip belly skin side up. Using a paring knife, poke dozens of 1/8"-deep holes through skin all over belly. Don't be gentle! Keep poking.

3. Using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.

4. Turn belly and generously salt both it and loin; rub both with fennel mixture. Arrange loin down middle of belly. Top with orange slices.

5. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.

Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.

Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.


If you do make it, please tell me what you think.  I would love to hear others opinions.

Ok now to crafting.  I have to share our 2013 Christmas Card.  We all know I hand make our family Christmas Card every year.  It has been such a crazy tradition I have friends and family members wondering what it is going to look like every year  and anticipating its arrival.  

Here is our 2012 Christmas Card:

Here is our 2011 Christmas Card:

I decided I really like the infograph I did in 2012 and wanted to take it up a notch.  I also liked the tri-fold I did in 2011 but wanted it bigger.  I am also really into felt.

Our 2013 Christmas Card:

Front of card

Addison's Christmas picture

Other side of front flap

Inside: Infograph

Inside

Other Flap

Envelope liner

Sealed with wax

What do you think?  I love the way the front flap shows a portion of the flap below, just the snow and trees.   It is also embossed it with snow flakes for texture.  You open it up and you get a surprise,  a woodland theme.  Oh and did you notice the snow, trees, and deer are cut out in felt?  

The infograph is a Christmas theme that tells everyone something about each person and animal.  I love how the presents show all of Addison's diving awards.  In the middle a sweet saying from our family.  The envelopes were green with a shiny gold, red, green, and white chevron envelope liners.  And the envelopes were sealed with a letter "C" wax stamp. I just love it!  I am all about the details and honey this one had some incredible details.  This is the reason why I love paper and why I love sharing the things I create with it.  I believe cards  and notes should not just be sent around the holidays.  They should be sent whenever you want to make someone smile and remind them they are loved. 

Well, this post it making me hungry and need to get ready for diving.  Sorry again for being away so long.  I will be back soon to share more wonderful things.  

Talk to you soon,

HAPPY HOLIDAYS!!!

I hope everyone is having an incredible holiday season with family and friends filled with laughter and joy.

Paper and Pi will start again after the New Year.  Sorry for being away for so long.  December was a very busy but exciting month.  I am looking forward for an incredible 2014.  I have a feeling it's going to be the best year yet.

Remember you can always follow me on Instagram to see what I have been up to.

Talk to you soon,

Apple Picking

Here is the apple picking post I promised a month ago.  Sorry about that.  October was crazy busy.  We became extremely busy at work.  The waste water plant is almost complete.  JT's father is not doing so well.  Please keep him in your prayers.  Addison had a birthday and then Halloween.  I will post about Addison's cool birthday party at the farm later.  Of course, I had to put my crafty touch on it.  I will just say Camp Addison was perfection in any 13/14 years old boy.

Back to our apple picking adventure.  A group of us drove up to Mercier Orchard in North Georgia.  It is about an 1 1/2 hours from Atlanta.  The apple trees there aren't huge but the apples are delicious.  They have a lot of different varieties to pick from.  They also have a great shop that you can purchase anything like honey, apple butter, apple wine, and apple cider.  I always purchase apple cider and apple butter when we visit. We also did a wine tasting and purchased some really tasty peach wine.  We all of course got fried apple hand pies.  The have the best ones there.  Actually thinking about them right now makes me want to jump in the car and drive all the way up there just for a hand pie.  Not to self:  must perfect fried apple hand pies.  :)

That day was a little too hot for Autumn and apple picking but we all had a really good time.

Addison is at the age that he won't let me take pictures of him.  I got a couple of good ones but in most of them his hand was covering his face or his eyes are closed. Have I mentioned that I love him being a teenager?  I did not taking pictures of my son just so I can have the memories would be so difficult.  :)

Before we went apple picking, I started a pot of chili in the slow cooker.  I also made homemade vanilla ice cream and pie dough.   I also made this cute apple pins for the women that were going.

I had a plan that we would eat dinner when we got back and then make apple pies with the apples we picked.  But after we ate dinner, peeled the apples, cooked the apples, and watched Star Trek 2, we were exhausted.  I did end up making the apple pie the next day.  But, unfortuantly Jennifer and Jonathan did not get to have any of the apple goodness.  Jennifer and Jonathan, I owe you a pie.

I would like the share the pie dough recipe and the apple pie recipe that I used.  I think both are perfect and easy.

Williams-Sonoma's Basic Pie Dough

Ingredients:

1 1/4 cups unbleached all-purpose flour
1 Tbs. sugar
1/4 tsp. salt
8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
3 Tbs. very cold water

Directions:

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.

To make a double-crust pie: Double the recipe, cut the dough in half and pat each half into a round, flat disk. Roll out one disk into a 12-inch round as directed and line the pan or dish. Press any scraps trimmed from the first round into the bottom of the second disk. Roll out the second dough disk into a round at least 12 inches in diameter and about 1/8 inch thick and refrigerate until ready to use.


Williams-Sonoma's Apple Pie

Ingredients:

2 Pie Dough
2 lb. Granny Smith apples, peeled, cored and cut into slices 1/4 inch
thick
2 lb. Pink Lady apples, peeled, cored and cut into slices 1/4 inch thick
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. freshly grated nutmeg
4 tsp. cornstarch
1 Tbs. fresh lemon juice
2 Tbs. cold unsalted butter, cut into 1/2-inch pieces
1 egg white, beaten with 1 tsp. water
2 tsp. granulated sugar

Directions:

On a lightly floured work surface, roll out half of the dough into a 12-inch round about 1/8 inch thick. Fold the dough in half and then into quarters and transfer it to a 9-inch deep-dish pie dish. Unfold and gently press the dough into the bottom and sides of the dish. Trim the edges flush with the rim of the dish. Refrigerate for 30 minutes.

On a large sheet of lightly floured parchment paper, roll out the remaining dough disk into a 12-inch round about 1/8 inch thick.

Meanwhile, make the filling: In a large Dutch oven, stir together the apples, brown sugar, granulated sugar, cinnamon, salt, nutmeg and cornstarch. Set over medium heat, cover and cook, stirring occasionally, until the apples are just tender but not mushy, about 20 minutes. Uncover and cook until the liquid has thickened and become glossy, 5 to 7 minutes more. Remove from the heat, stir in the lemon juice and let cool to room temperature, about 30 minutes.

Position a rack in the lower third of an oven, place a baking sheet on the rack and preheat the oven to 400°F. 

Transfer the apple filling to the pie shell, scatter the butter pieces on top, and gently add the top crust top over the pie. Trim the edges flush with the rim of the dish and press the top and bottom crusts together to seal.  Brush the entire top crust with egg wash and sprinkle with the granulated sugar.

Place the pie dish on the preheated baking sheet. Bake until the crust is crisp and golden brown, about 1 hour, covering the edges with aluminum foil if they become too dark. Transfer the pie to a wire rack and let cool for at least 1 1/2 hours before serving. Serves 8

The only problem is Addison never waits for the pie to cool, but it still is delicious.  I hope I have inspired you to bake some pies.  Especially since it is pie baking season.  I might have to making some delicious tonight.  Maybe a crumble?  We will see.

Talk to you soon,