Labor Day Weekend Fun & Some Exciting News!

by Mary & Christina on September 1, 2014 · 0 comments

While Mary, Todd & friends were in Cape Cod, Reena spent some time in Hoboken with Riley and I.

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They are absolutely in love with one another…it is so cute to see them interact.  and when they have to leave each other, they both get sooooo upset.  Mary told me that when I brought Reena back to her and Todd, the next morning Reena woke up and ran down the hall to the guest bedroom to see if Riley and I were sleeping in there.  When she realized that we were not there, she started to cry. how sad, and cute at the same time.

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My sisters and I have been working on a project together for awhile now.  We started a small company called The Wood Spoon. We make rice pudding and are selling at local farmers markets.  The idea came from our Mom-Mom Mary; she used to make rice pudding for the family all of the time.  It would go within seconds of her placing it down on the table.  My sisters, mother and I made her recipe hundreds of times.  The smell and taste of rice pudding brings with it such wonderful memories of my Mom-Mom. My sisters and I always casually talked about selling the rice pudding as a way to honor and remember her by… but have now made it a reality.  It took a lot of hard work to make it happen.  This weekend was our first market and it was a success!  We sold out very quickly and the feedback was all very positive.  It will be exciting to see how we evolve.

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We also spent time in Margate this weekend.  After the market, my family made an awesome dinner and sat outside and relaxed.  I love nights like these. My dad made this pizza below…absolutely amazing.

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Mary and I ran the Tim Kerr Avalon 7 mile Island Run this weekend as well.  Mary is coming back from an injury and I am building up my fitness again.  I was begging her all week to sign up with me and finally she gave in and signed up with me.  Afterwards, she kept saying how happy she was that she did it.  I think it gave her the confidence that she needed! It’s been awhile since she has ran!  The race itself went well.  I dealt with some cramping but it wasn’t bad.  All in all, I felt solid and strong and finished with negative splits.  Which was no easy task considering it was in the 80′s, sunny and 95% humidity.  It felt like you were running in an oven.  Absolutely awful. To give you an idea, on MDW I ran a 10K at 7:18 pace…and yesterday I ran a 7:49. Big difference. My time was 54:31. I was proud of Mary and I for having a solid race.  We had so much fun and will definitely try to come back for next year’s island run. Come to find out (after we got home), Mary got 3rd place in her age group! yay!!! Wish we would have stayed around.

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back in Hoboken….

 

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happy birthday, Todd!

by Mary & Christina on August 26, 2014 · 0 comments

Last week my husband, Todd, turned 27!  We celebrated with a delicious dinner of Pork Tenderloin with a date and cilantro relish, sweet potato salad (recipe below), green salad, and a vanilla chocolate chip cake with whipped vanilla bean icing (recipe coming soon!).

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It’s hard to believe that school will be starting up next week.  We have had quite a busy summer filled with good times.  Last week we went on vacation to Cape Cod.  We had a wonderful time with friends relaxing on the beach, biking, running, and eating!

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While we had fun, I did miss little Reena (who was having a blast with her big sister, Riley).  Poor little baby needs to get spayed this week too.  I am definitely not looking forward to that.

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Now to share a new recipe for a grilled sweet potato salad that I tried out for Todd’s birthday.  This was so convenient to make for guests because I was able to prep the potatoes ahead of time on the grill and just popped them into the oven to finish cooking just before dinner.  I highly recommend giving these a try…a different, tasty, and fresh way to enjoy potatoes!

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Sweet Potato Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
 
This sweet potato salad recipe is a perfect combination of fresh flavors--lime, cilantro, salty Cotija cheese, and red onion. I prefer to serve this warm, but you can also serve at room temperature. You can probably do all of the cooking on the grill as well, but this method just worked out better for me since I prepped the potatoes ahead of time.
Ingredients
  • 2 pounds sweet potatoes, cut into ½-inch-thick rounds
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1½ tablespoons freshly squeezed lime juice
  • ½ tablespoon lime zest
  • 1½ tablespoons chopped fresh cilantro
  • ¼ cup thinly sliced red onion
  • 1½ tablespoons crumbled Cotija cheese
Instructions
  1. Preheat a grill to medium-high and the oven to 350°F.
  2. Place the sweet potatoes in a bowl, and add the 3 tablespoons olive oil, salt, and pepper. Toss well. Then place the potatoes on the grill and cook until nice grill marks develop, 2 to 3 minutes on each side.
  3. Transfer the potatoes to a baking sheet, place it in the oven, and bake until they are tender enough to easily pierce with a fork, 20 to 25 minutes. Remove from the oven.
  4. Arrange the sweet potato slices on a platter and drizzle the lime juice over them. Sprinkle with the cilantro, red onion, zest, and cheese, and serve.

 

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