Soba Noodles: the Last Meal of the Year

We have a tradition in Japan of eating buckwheat noodles on New Years Eve. My hubby and I had a little piece of that tradition tonight to end 2012. The long strands of soba noodles symbolize long life. 

With dipping sauce

... and the celebration continued with...

Salami, pumpernickel pretzels and olives...

Brownies and strawberries...

... and champagne if we could stay awake until midnight. 




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Best Friends Forever

Our dog and his buddy are starting to like each other.They cuddle up to keep warm. They share something very unique that only they can identify. So sweet.

  

"Go ahead, make a pillow out of me!"

"Let's see who can snore louder."

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Thank You Kevin

When my sister was here, we went to several places that we were particularly fond of. The bartender who works at one of these places was very busy that night, but we begged him to make us special drinks. He did not disappoint. Thanks, Kevin!

A special drink outside their menu. Spicy.

Kevin's original, Portrait of a Bartender, for old times sake...

  Check out the place we went in this post....





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A Search for Authentic Ramen

Christmas came and went. Another year is about to pass. What a whirlwind it has been for us! I am ready to sit down for two seconds and reflect. (or snooze!) I have not had a moment to update my blog for awhile until now. I can share a few pics with y'all. My sister was visiting us for Christmas, and we ventured out for a good bowl of ramen noodles. It was worthy of 45 minutes of driving. 

Honey miso ramen

We've been hearing about this place, Umaido, for a long time but never got a chance to try it out. My sister being here was a good excuse to drive out so far to get this yummy ramen. It made me homesick just a little bit. 


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Gingerbread House

Sugar plums on the roof light up with music

This gingerbread house was given to us by my mother-in-law. When you press the door bell, you will hear the Sugar Plum Fairy, one of my favorites from the Nutcracker. By the way, my favorite version of the Nutcracker ballet is the one with Mikhail Baryshnikov and Gelesey Kirkland in 1977. The Dance of the Sugar Plum Fairy in that ballet set the bar for me when I first saw it, and I've never come across a better version since. Young Baryshnikov had the most beautiful jumps in it, too.

Check out how it looks with lights and sounds!

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Is Your Spouse Stressed Out?

Are you feeling a little drained? Is your spouse, partner, hubby helping you get through this stressful season? I hope so, because it's so easy to take care of everyone else but yourself this time of the year. When you get up in the morning, think about doing one thing first that's for yourself and no one else. And repeat, "Do this for yourself, do this for yourself...."

My hubby cheered me up with flowers...

... and a box of chocolate.

A little caring thought goes a long way. Days left before Christmas, be good to yourselves, y'all!


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House Gets Decorated... Part 3

Here are some pictures of our house with the Christmas lights. My hubby did a wonderful job this year. We are ready to have some guests over now! 

Christmas wreath with blinking lights

Mailbox with blinking lights

Moon over our house

There they are!

Here is a short video of our house. Enjoy!

Check out these posts, too!

• House Gets Decorated... Part 1
• House Gets Decorated... Part 2

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Sausage Balls

When I first saw sausage balls on the Internet, I thought they were just my kind of dish because it required a very few steps and ingredients. Then I started reading the reviews and found out how dry they could get. My take on this problem was to add some sour cream. Let's see how they turned out, shall we?

Sour cream helped them being moist inside.

Sausage Balls

1 lb. ground sweet Italian sausage
2 cups Bisquick
8 oz. shredded sharp cheddar cheese
1/4 cup shredded parmesan cheese
1/2 cup low fat sour cream
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp dry parsley
1/4 tsp cayenne pepper
1/2 tsp paprika

Preheat oven to 350. In a bowl, combine all of the ingredients and mix well with your hands. Using an ice cream scoop and make balls. Wet hands with cold water and roll them in your hands to make smooth balls. Lay them on the parchment lined cookie sheet and bake for 20 to 25 minutes until they are slightly brown and cooked through. 

I think that a little bit of sour cream added tanginess to the sausage balls, too, which I really liked. You can add whatever the herbs and spices to them. I like mine to be a little hot, so I added cayenne, but you can always omit it.



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Atlanta Botanical Garden Lights

Atlanta skyline behind the illumination

We went to see the holiday lights at the Atlanta Botanical Garden. The temperatures were falling as we strolled through the beautifully lit garden. But there was no wind, and the crisp cold air actually felt good. A cup of hot chocolate didn't hurt, either. 

Christmas tree made with red and white poinsettias

Holiday trains run through the landscape and miniature towns.

People were making S'mores at the fire.

Water fountain in the lit garden

Teddy bear topiaries are dressed up for the holidays.

Hot chocolate hit the spot....

Light show with music

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Purple Plum Tart

I had a store-bought pie crust in the freezer that was waiting to be tackled. So I decided to make a tart using canned plums that were in my pantry. I don't know what it is about canned plums, but I like them just as much if not better than fresh ones on tarts. Don't skimp on Reddi-wip!

Ripe plums are not too sweet but full of flavor

Purple Plum Tart

1 store-bought pie crust
2 cans purple plums in syrup, one can drained, one can of syrup reserved (about a cup)
1 1/2 Tbsp cornstarch
1 tsp lemon juice
1 tsp grand marnier, optional
1/4 tsp almond extract
Dash of cinnamon, optional
1/2 tsp orange zest

Lay the plum halves facing down.

Piping hot out of the oven. It will set more after cooling down.

Preheat oven to 425. Pit the plums and halve them. Combine reserved syrup, cornstarch, lemon juice, grand marnier, orange zest and almond extract and whisk well. Lay plums on the pie crust. Slowly pour the syrup mixture in the pie crust. Bake for 15 minutes at 425. Cover the pie with foil and bake for another 35-45 minutes at 375. Serve with lots of Reddi-wip. 

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