Would sure love to see all your smiling faces at the reading thru CityArts at the downtown SLC Public Library Wed Feb 2 at 7 pm. Scott Carrier will also be reading (nonfiction, I believe). I will have copies of The Blue Giraffe there too! Thanks so much for all your support, Katherine
Thursday, January 27, 2011
Thursday, January 13, 2011
This Recipe is Like a Snuggie for Your Tummy!
Chapped lips. Frozen hair. Shoveling snow. I could make a long list of my least favorite things about winter. But instead let's focus on the part we like best: comfort foods that make our tummies warm.
Yum. Try this awesome recipe from Everyday Food.
Italian Pot Pies
Read more at Marthastewart.com: Italian Potpies - Martha Stewart Recipes
Yum. Try this awesome recipe from Everyday Food.
Italian Pot Pies
Ingredients
Serves 4
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 carrots, finely chopped
- Coarse salt and ground pepper
- 1 pound ground beef sirloin, thawed if frozen
- 2 cups homemade or best-quality store-bought tomato sauce
- 1 cup all-purpose flour (spooned and leveled)
- 1/4 cup grated Parmesan (1 ounce)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon crushed dried rosemary
- 4 tablespoons butter, melted
- 1/2 cup whole milk
Directions
- Preheat oven to 450 degrees, with rack in lowest position. In a large skillet, heat oil over medium. Add onion and carrots; season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 3 to 5 minutes. Add tomato sauce; bring to a boil, reduce to a simmer, and cook, stirring occasionally, until meat mixture has thickened, 8 to 10 minutes; set aside.
- In a medium bowl, whisk flour, Parmesan, baking powder, rosemary, and 1/2 teaspoon salt; make a well in center, and add butter and milk. Stir just until dough comes together.
- Spoon meat mixture into four 8-ounce ramekins; mound dough on top. Place on a large rimmed baking sheet; bake until topping is golden brown and a toothpick inserted in topping comes out clean, 10 to 12 minutes.
Read more at Marthastewart.com: Italian Potpies - Martha Stewart Recipes
Wednesday, January 12, 2011
Gratitude
Here is a post on behalf of Kayleen:
Gratitude:
1. Thankful that we have Michelle and Anna in our group to keep us young and try to encourage us to live life to the fullest.
2. Thankful for Terri who is constantly trying to help us become the ‘better self’…helping us to looking deep inside of ourselves for the beauty.
3. Thankful for Curtis teaching us meditation.
4. Thankful for Patti’s perfectionism because she keeps us on our toes…you have to love how her soul glows.
5. Thankful for Kristina, how she is teaching us how to have a ‘happy voice’ even when you want to slap someone.
6. Thankful for Katherine who brings beauty to our department through living plants
7. Thankful for Diane who always is smiling and saying ‘Hello’ and will stop to visit for a minute if she thinks you need that minute.
8. Thankful for Tiffany being able to come into the office once a week; she brings such a bright light to the office.
9. Thankful for Sharon, the her laughter and friendship that she is willing to give all of us.
10. Thankful for all that Jeff does to make our jobs easier.
11. Thankful for the building that we have to work in even when it is cold…it could always be a drafty tent.
12. Thankful for the computers and other modern office equipment that makes our jobs so much easier…it would take us forever to have to type or hand write our work…UGH! Think of the overtime!
13. Thankful for all of the great of our ‘EAP family’ that brings a richness into our lives which is rare in this world.
Tuesday, January 11, 2011
Employee Spotlight!
Our Employee Spotlight for this month is Anna MacLean!
Here are some fun questions I asked Anna to answer for us.
1. What do you miss most about being a kid? Going for car rides with my mom. We would get a big-gulp Pepsi from 7-11 and drive around singing along to The Judds and Oak Ridge Boys.
2. What was your most unusual job? EAP. Come on, you set yourself up for that.
3. What is something nobody at work knows about you? When I was in 5th grade I was the class writer for our school newspaper. It was a dry month for news in Mr. Lance's class, so I made up some stuff about a substitute teacher we had earlier in the month, and that no one had liked her. Well, the substitute's kid went to the same school, so when the paper was distributed to the school...yeah...needless to say, I was suspended, and ended up having to transfer to a different class for the remainder of the year. But really? What kind of teacher doesn't proofread an 11 year old's newspaper article before it's published for the entire school to read? Come on.
4. What's your hidden talent? I can touch my tongue to my nose. OH and I have a GREAT opera singing voice. Seriously!
5. Do you have any weird phobias? I hate doorbells. The standard "ding-dong" sound of a doorbell literally almost makes me cry. Oh....and there's a lion in my attic. :)
1. What do you miss most about being a kid? Going for car rides with my mom. We would get a big-gulp Pepsi from 7-11 and drive around singing along to The Judds and Oak Ridge Boys.
2. What was your most unusual job? EAP. Come on, you set yourself up for that.
3. What is something nobody at work knows about you? When I was in 5th grade I was the class writer for our school newspaper. It was a dry month for news in Mr. Lance's class, so I made up some stuff about a substitute teacher we had earlier in the month, and that no one had liked her. Well, the substitute's kid went to the same school, so when the paper was distributed to the school...yeah...needless to say, I was suspended, and ended up having to transfer to a different class for the remainder of the year. But really? What kind of teacher doesn't proofread an 11 year old's newspaper article before it's published for the entire school to read? Come on.
4. What's your hidden talent? I can touch my tongue to my nose. OH and I have a GREAT opera singing voice. Seriously!
5. Do you have any weird phobias? I hate doorbells. The standard "ding-dong" sound of a doorbell literally almost makes me cry. Oh....and there's a lion in my attic. :)
Wednesday, January 5, 2011
Recipe for a Hearty Winter Soup!
Potato Soup with Blue Cheese and Bacon
8 bacon slices
2 cups chopped onion
1 large leek (white and pale green parts only), chopped
3 celery stalks, chopped
2 medium carrots, peeled, chopped
3 3/4 cups canned low-salt chicken broth
1 large potato (about 10 ounces), peeled, chopped
1 cup dry white wine
4 ounces blue cheese, crumbled
Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon.
Spoon off all but 2 tablespoons bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.
Place cheese in processor. Add 1 1/2 cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.)
Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.
Makes 6 to 8 Servings.
8 bacon slices
2 cups chopped onion
1 large leek (white and pale green parts only), chopped
3 celery stalks, chopped
2 medium carrots, peeled, chopped
3 3/4 cups canned low-salt chicken broth
1 large potato (about 10 ounces), peeled, chopped
1 cup dry white wine
4 ounces blue cheese, crumbled
Cook bacon in heavy large pot over medium heat until brown and crisp. Using tongs, transfer bacon to paper towels and drain. Crumble bacon.
Spoon off all but 2 tablespoons bacon drippings from pot. Add onion, leek, celery and carrots to pot. Cover, reduce heat to low and cook until vegetables begin to soften and color, about 15 minutes. Add broth, potato and wine. Bring to boil. Partially cover pot. Simmer until all vegetables are tender, about 30 minutes. Remove from heat.
Place cheese in processor. Add 1 1/2 cups hot soup. Blend until cheese melts and mixture is smooth. Return cheese mixture to soup in pot and stir to blend. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover soup and wrap bacon; refrigerate.)
Stir soup over low heat until heated through. Ladle soup into bowls. Sprinkle bacon over and serve.
Makes 6 to 8 Servings.
Congrats to Kayleen English
Tuesday, January 4, 2011
January Birthdays
Kristina Edgar January 10
Lisa Mjos January 10
Bruce Boettcher January 31
Kevin "I Have a Name" Davies January 31
Welcome to Our Blog!!!
Hey all! Welcome to our new blog. What a fun way to start off the new year. Through this blog we'll all get to know eachother better and have a pulse on happenings within our EAP family, personal and professional. Stay tuned for lots of fun, we'll keep the blog pretty updated! If you've got news or other fun info to share, shoot Michelle an email!
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