Remember me?

Let me remind you.  I used to tempt your taste buds with things like this, this, and these?

Well, I’m back!

But probably not for long. I’ve been busy.  

Like, super-duper-don’t-have-time-for-anything-but-work-sleep-and-maybe-the-occasional-cupcake-busy.  

And now that it’s officially beach season (I have a hell of a sunburn to prove it!) I’m even more busy, because getting my tan on > blogging.  Sorry, folks.  I’m nothing if not honest.  

And… did you know it’s wedding season?

No?

Well it is.  I’m like a professional guest already.    

Oh and I’m also trying to plan a wedding.  Remember?

Shocking, but yes, we’re still engaged.  Lloyd hasn’t left me.  Yet.  There’s still 13 months.

And the good news?  We set a date!

That’s right!  

On July 7, 2012, I will gain the best health insurance I’ve ever had. And it even comes with a husband.

I stole my best friend and Maid of Honor’s birthday as my wedding date.  She’s good at sharing. 

Plus, the Bruins are going to the Stanley Cup.  I’ve been glued to the TV watching those hockey games. 

Not. 

But that’s where Lloyd’s been. 

In between “mom-dancing” at weddings (guilty!), perfecting the art of keeping track of which gifts were given and by whom at showers, dancing with stuffed cats at rehearsal dinners, and quenching my thirst by demanding another “Skinny Bitch” from every bartender in New England, we’ve managed to nail down our venue, as well as check off some other important details like a photographer and DJ.   After drawing oh-so-satisfying line through those items on our wedding list, I moved on to the next most important thing: the cake.

I emailed each of the vendors that we can use to have our cake made and pitched the idea begged that someone make me an ice cream cake.  I mean, it’s New England in July.  Ice cream sounds refreshing.  Ice cream also sounds refreshing to me in December.  Perhaps I haven’t declared my love for all things creamy and frozen on this blog yet, but that’s only because I do not own an ice cream maker.  That’s what wedding registries are for.  But I digress.    

I also realized I’m pretty much asking for a puddle in the middle of our dance floor.  And we can’t have that.

I am way too clumsy.  I’d obviously trip.

And then there is the whole, “oops, your cake melted” thing.

Not surprisingly, none of the vendors were willing to make one.  But they all boasted the best damn buttercream frosting I’ve ever tasted.   Back to the drawing board. 

So here I am, 3 weddings under my belt and a handful of showers attended and it’s not even June.  We’re not even close to done.  No, kids.  I’ve got bachelorette parties to attend with mottos like, “what happens in Maine stays in Maine.”  I’ve got secret errands to run that I can’t mention here because the recipients of said errands read the blog.  Ugh, I’m so not good with secrets.  I’m scrambling to get together with friends to beg them to be my bridesmaids.  It’s hard to tell if these gals are flattered and excited or secretly seeing dollar signs every time they blink.  And I haven’t even reached my Bridezilla stage yet.  Wait for it.  

So where are the cupcakes you ask?!  (You sound like my co-workers!)  

No chicken recipes?!  

What in God’s name is Lloyd eating?!

A lot of McDonald’s.  Lots of pizza.  Peanut butter and jelly that he makes for himself.  

I know.  It pains me.  I love this blog.  I love to cook and bake.  I love to cook and bake and then blog about it.  I love to share Lloyd stories.  (And there are many!)  But sometimes life happens.  I promised myself I would only blog when I wanted to and I would never let my blogging interfere with my time with family and friends.  I am proud to say that I have done just that.  I’m not complaining in the least.  I love my life and I enjoy doing all these things for and with the people I love.  I’m simply giving you the specifics of why I haven’t been serving up cookies left and right.  

So while I may not be posting as frequently as you (or I!) would like, I’m still here.  It’s just that I’m buried under a million bridesmaid dresses (mostly in shades of purple) and finding bobby pins in my hair from 2 weeks ago’s updo.  And when I’m not doing that, I’m heckling invitation designers on Etsy or trying to convince Lloyd that bow-ties would be so adorable on his groomsmen.  Note to brides: that’s apparently not what your 36-year-old groom wants to hear.  Learn from me.  

I made these burgers not once, but twice within a week- that’s how delicious they were!  That and the fact that I was completely dissatisfied with the way the pictures came out the first time.  Control freak?  Who me?!  But mostly because they were delicious.   I was on a Greek kick.  Remember this beautiful, fluffy couscous?  These burgers were supposed to be a follow-up for “Greek Week” on BITNB but then I was without my trusty laptop, which got infected with 837 viruses.  Lucky for you, my laptop is fixed and I have access to this mouth-watering recipe once again.

Get ready to drool.

Greek Turkey Sliders

Serves 4

Adapted from Bakin’ and Eggs via Eat, Live, Run

Print this recipe!

Ingredients

• 1 pound ground turkey
• 1 egg, slightly beaten
• 1 cup baby spinach, chopped
• 1/4 cup sundried tomatoes, chopped
• 1/2 cup feta cheese, crumbled
• 1/2 teaspoon dried parsley (or 1 -2 tablespoons fresh)
• 1/2 teaspoon dried oregano (or 1 tablespoon fresh)
• 1/2 teaspoon minced onion
• 1/2 teaspoon garlic powder
• 2 tablespoons lemon juice
• 1/3 cup breadcrumbs
• 1 teaspoon kosher salt
• freshly ground pepper

Directions

1. In a large bowl, combine all of the burger ingredients and mix well.  Form into small patties. (I used a 1/4 C measuring spoon to make them uniform). 
2. Cook patties on skillet or grill.  (I used my Cuisinart Griddler.)
3. Serve on buns of choice.

Greek-Style Green Beans

Serves 4

Inspired by this recipe

Print this recipe!

Ingredients

• 2 tbsp olive oil
• 1 cup white onion, chopped
• 2 cloves garlic, minced
• 1/2 lb green beans, rinsed and trimmed
• 1 can tomatoes, diced
• 2 teaspoons sugar
• 6 tbsp lemon juice
• sprinkle of oregano
• sprinkle of parsley
• sprinkle of basil
• 1 bay leaf
• salt and pepper, to taste

Directions

1. Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender.
2. Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.

My pictures are crummy, but don’t let that deter you from trying this Greek feast!  Laden with feta and spices, these Mediterranean delights replace your greasy summer staple with good-for-you burgers bursting with fresh flavors.  Talk about a dish that pops!  The combination of the herbs, sweet sundried tomatoes, and tangy feta take these sliders over the top.  You can adjust these to your liking: add some olives or capers to the mix, or top with hummus or Tzatziki sauce if that’s your thing. 

And on the side?  Plain green beans get a makeover!  Slowly simmered with a “pinch of this, dash of that",” the result is slightly sweet but mostly bold Mediterranean flavor that will have you going back for seconds. 

Now that it’s almost 10 PM and I’m just finishing up this post, I’m totally wishing I hadn’t fallen asleep on the couch 3 hours ago when I started it.  I’m totally wishing I’d made a real dinner tonight, like this one.  I must be exhausted from all those Skinny Bitches that wedding dancing.