Well, it was a busy weekend!!!! Friday Matt had friends over (more about that later) and a huge storm decided to come through.  It was so bad that the french doors in the kitchen and dining room bowed out and  water was pouring in.  While I ran to get towels, it took 5 teenagers to hold the doors in their frames.  Matt finally decided to bungee them closed.  Have to admit it was pretty quick thinking of him.  However, it didn't seem to stop the kids from coming over! Oh no.....they just kept pouring in.  What was suppose to be a few kids turned into more than 20!!! Yep, they were coming in and I didn't even know.  A few of them got smart and went down to the basement using the garage stairs.  Luckily, Matt has good friends and they came up to tell me that one of the kids was texting "PARTY AT ANDERSON'S".  Yeah, I don't think so.  So what does any self respecting mother do? That's right I went all MOM on them.  That was good for clearing out 3 or 4 of them.  I shut the garage doors, and plopped myself on the couch and kicked kids out if they weren't invited.  Finally went upstairs at 1am when I was pretty sure that everything was under control.  Needless to say there will be no more "get together's" for a while :)

Saturday Dan came home with a bushel of strawberries from our church garden.  They were a bit rough, so on Sunday I tried my hand at strawberry jam.  I have to admit it turned pretty well.  I have shared some with friends and neighbors and have received rave reviews.  So, here is my recipe:

4 cups strawberries pureed
3 cups sugar
1/4 cup lemon juice

Clean, hull and puree strawberries (I put mine in the blender)
Place puree, sugar and lemon juice into a large stock pot
Bring to a rolling boil (it will foam up high but then eventually subside)
Continue to boil for 20 minutes stirring occasionally to avoid burning.
Let set-up for at least 24 hours.

Place in sterilized jars (I ran mine through the dishwasher). I used canning jars.  These are NOT preserves.  I did not worry about the seal and let everyone know to refridgerate the jam and eat soon!  I used 1/2 pint jars.

Hope you have a great and safe 4th of July!!!
Catherine

I was almost a Master Chef!

Welcome to my very first post!!!!! I have a feeling no one will read this, but here's the deal.......I need a creative outlet for my crazy mind.  So...where do I begin?  I'm sitting on the couch with my husband on a Monday night and we're watching Hell's Kitchen.  So, I've decided to share with you my journey to be on "Master Chef".  Yep, I applied.  Not only did I apply, I almost made it!!!!!  If you know me, you'll understand how it all began.  My husband was out of town and my kids and I were watching the first season.   My kids kept telling me I should apply.....so  after a couple glasses of wine(ok maybe more) I go online and apply.  Who knew, they actually emailed me back.   Long story short, I go to the Chicago auditions.  I bring my "Wild Mushroom Risotto" recipe for the judges to try. I was in the very first group.  I have to say, it's a bit scary.  I didn't think I was nervous, but when you're standing there waiting for the judges to taste, you can't help it! So I made it through that round, I made it through the interview and I made it through the first media screening.  I signed contracts that promised there are no nude photos of me (you can all thank me later).  I was 10 days away to getting on the plane when my journey ended.......but I was THIS close! So in honor of Master Chef, here is my famous risotto recipe!

• 
  3  14 1/2-ounce cans chicken or vegetable broth

• 3 tablespoons butter
• 3 tablespoons olive oil
• 2 shallots, chopped
• 1 pound assorted wild mushrooms (such 3as oyster, crimini and stemmed shiitake), sliced
• 1 cup arborio rice* or medium-grain rice
• 1/2 cup Marsala wine
• 1/2 cup freshly grated Parmesan cheese (about 2 ounces)
• 3/4 teaspoon chopped fresh thyme
• 
  

Bring vegetable broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot.

Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; sauté 1 minute. Add wild mushrooms; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. Increase heat to medium-high. Add 3/4 cup hot vegetable broth and simmer until absorbed, stirring frequently. Add remaining hot vegetable broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Stir in Parmesan cheese and chopped fresh thyme. Serve warm.

*adapted from Fine Cooking Recipe