Lyla Reagan Fischer

It has been more than six weeks since I last posted. And while andbread has been silent, my life, over these last forty-odd days, has been anything but; a whirlwind of the new and the noisy. Just four days after my last post, my life was changed forever, as my husband and I welcomed a beautiful baby girl into the world. After nine months of anxiously waiting and 17.5 hours of labor, Lyla Reagan Fischer finally decided to make her grand entrance. Lyla was born on June 26th at 11:11 a.m. She weighed 6 pounds 10 ounces and measured 20 inches long.

For the last month-and-a-half, we have been adjusting to life with a newborn and loving every minute of it (well, almost every minute; the 3 A.M. feedings took some getting used to). I do have to admit that with Lyla here, there have been many nights that cooking has been the furthest thing from my mind. I have been able to whip up a few nice, homemade meals during nap time, but on those days when nap time just doesn't happen, I've been forced to find the easiest option which, quite often, has been sandwiches. I am proud to say though that I have yet to serve cereal for dinner (although give it time, I am sure it will happen).

This last weekend though was a very special weekend for our new, little family of three. Lyla was baptized and all of our family traveled great distances to be with us and celebrate as we welcomed Lyla into the Catholic Church.

It was a very special weekend and of course was worthy of a very special homemade meal. Our menu included slow cooked barbecue brisket (prepared by Adam), barbecue pork, roasted potatoes, fruit salad, green salad, broccoli salad, asian salad (yes there were a ton of salads!, but all very delicious), baked beans and vanilla cupcakes (recipe below). It took many hands and many hours to prepare all of this wonderful food, and it was the perfect way to celebrate an oh-so important moment in Lyla's life.

That evening as we all gathered to share the food together and support Lyla on her big day, I looked around the room at our wonderful family and felt my heart swell. This little girl of mine has no idea just how lucky she is; lucky to have a such a loving family that will support her, cheer her on, travel great distances for her and love her unconditionally and indefinitely. At six weeks old, she is already surrounded in love, with team of people standing behind her. 

So, my sweet, little Lyla, on this your baptism weekend, there are three things that I wish for you...

The first is faith. Faith in God that He will lead you and watch over you all of your life and that He will never abandon you. Faith in yourself, that you can accomplish anything and everything you will ever dream of and then some. Faith in your family, that we will always love you, always support you and always be here for you.

My second wish for you is knowledge. That you will have a constant and undying thirst for it. That you will always question and search for truth. And that when you cannot find your answers, that you will turn to God and rely on Him for wisdom.

And my final wish for you is love. That you will learn to love with your whole heart and without hesitation. That you will trust in the never-ending love that your parents have for you and fall on it during hard times. And that you, my baby girl, will one day have a child of your own and learn that there is a whole new level of love that you could have never even imagined existing.

Thank you to all of our family, especially Lyla's Godparents, for making her baptism weekend so wonderful. She truly is the luckiest little girl.

And as promised, the recipe for Lyla's Baptism Cupcakes (recipe from Allysa Torey, owner of Magnolia Bakery).

Vanilla Cupcakes

1 1/2 cups of self-rising flour

1 1/2 cups of all-purpose flour

1 cup of butter, softened

2 cups of sugar

4 eggs

1 cup of milk

1 teaspoon of vanilla extract

Start by creaming the butter until smooth. Then add the sugar and beat together. Add one egg at a time until you have added all 4 and beat the batter between each egg. Add the flours in three parts alternating with the milk and vanilla. Do not over beat the batter.

Bake the cupcakes at 350 degrees for 25 minutes.

Vanilla Buttercream

1 cup of butter, softened

6 cups of confectioners' sugar

1/2 cup of milk

2 teaspoons of vanilla extract

In a large bowl mix together the butter, 4 cups of sugar, the milk and vanilla. Beat until smooth. Gradually add additional sugar as need, but only one cup at a time. Beat until smooth and until the icing has reached the desired consistency.

Note: In this warm weather, the frosting melts very quickly as you can tell by the furthest cupcake on the right. As soon as you have frosted the cupcakes, get them into the refrigerator to avoid melting. I had intended to add pink "L's" to the top of the cupcakes, but with the heat did not want them to turn into big pink blobs. Next time.

Is it Spring Yet?

When my husband was applying for jobs, I told him that I would go anywhere he wanted as long as it was south of our current location which at that time was South Bend, IN. Somehow he managed to accept a job in one of the only major cities north of South Bend - Milwaukee. He promised me though and stated over and over again, that the weather would be no worse, no colder and if I am not mistaken I believe he said we would experience less snow in Milwaukee than we had in past years in South Bend. I did not believe him.

Today is May 4th. We are a full month and a half into "spring," yet I wore my winter coat to work this morning and it snowed two whole days last week. When I check the forecast each morning, I find myself getting overly excited for temperatures in the 50's and not surprised at all when the high is only 42. I often point out to my husband that South Bend is consistently 10 degrees warmer than Milwaukee. Now don't get me wrong, Milwaukee is a far better city than South Bend. There is much more to do, wonderful restaurants to try out, apparently some great beers (50 more days and I can confirm that for myself!) and not a week goes by that someone doesn't tells me how amazing the summers are here. Yet somehow I find myself constantly asking "is it spring yet?"

Last week as the rain continued to fall and I was still wearing my winter sweaters I decided the only way to encourage spring to come was to start acting like it had already arrived - make a meal worthy of a beautiful spring day: beef tenderloin with mushrooms, fingerling potatoes, and a delicious carrot cake.

Beef Tenderloin:
Beef tenderloin is such a great cut of meat that you really should not have to do too much to it. I simply coated it with a bit of olive oil, and sprinkled it with rosemary, thyme, salt and pepper.

I cooked the meat at 450 degrees until it reached an internal temperature of 140 degrees. I allowed it to rest for 10 minutes before cutting into it.

Before serving the beef, I made a simple mushroom gravy by heating olive oil in a large skillet. Once warmed, I added a bit of thyme and a whole package of mushrooms and allowed the mushrooms to become tender. I then added about 1/2 cup of chicken broth as well as 1/2 cup of white wine. After bringing the gravy to a boil, I simmered the sauce until it began to reduce. From there I added a bit of corn starch mixed with water to work as a thickening agent.

Roasted Fingerling Potatoes:
This is perhaps the easiest way to make potatoes and the results are amazing. It only took 3 simples steps to prepare: drizzle the potatoes with olive oil, season with rosemary, salt and pepper, bake until fully roasted.

Serve along side of the beef with mushroom gravy.

Carrot Cake:
Now as wonderful and as simple to make as that meal was, the true spring item of the night was the carrot cake. Of course, requested by my husband, this cake was moist and light and with each bite brought spring a little bit closer to Milwaukee. Here is out how you make it:

Start by greasing and flouring two round cake pans.

In a large bowl combine 1 1/2 cups of flour, 1 cup of sugar, 1 1/2 teaspoons of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, 1/2 teaspoon of ground cloves, 1/2 teaspoon of ground nutmeg, 1/2 teaspoon of allspice and 1/2 teaspoon of salt. Whisk all ingredients together in a large bowl.

Whisk together 3 large eggs at room temperature and 2/3 cup of vegetable oil.

Add the liquid mixture to the flour mixture until just combined.

Next, grate 1 and a 1/2 cups of carrots. For me this took approximately 5 carrots, but depending on the size you could need a few more or less.

Lastly, mix in the shredded carrots and 1/2 cup of crushed pineapple. The crushed pineapple adds a little extra moisture and keeps the cake fresh for longer.

Stir the batter until combined and then scrape even amounts into each cake pan.

Bake at 350 degrees for approximately 25 minutes or until golden brown.

Allow the cakes to cool for awhile before removing from the pans. Otherwise you risk breaking or cracking. While the cakes cool, make a simple cream cheese frosting. Start by beating together 8 ounces of cold cream cheese, 5 tablespoons of softened butter and 2 teaspoons of vanilla in a bowl.

Slowly, and only a little bit at a time, add confectioners' sugar until you have reached your desired consistency. Sprinkle with a bit of cinnamon and stir until combined.

Once your cakes are cooled, you can begin the assembly process. Take your time assembling the cake. Rushing through this process can cause broken pieces of cake in your icing. Simple place your first cake on a cake stand. Slowly spread a portion of the icing outwards. Try not to go back and forth over the same area.

Once the bottom layer is complete, gently place the second cake on top and repeat the icing process. Once the cake is fully covered, coarsely chop about a cup of walnuts and lightly press them along the edge of the cake.

Spring may be a bit delayed this year, but in the meantime we can at least enjoy a meal worthy of a beautiful spring day. Although I will probably continue to ask and wonder if it is spring yet (or if it will ever arrive), I am happy to know that with each passing day we are getting closer and closer to summer. And this summer will bring me the greatest gift of all - Baby Fischer! I hope she likes carrot cake.

Happy St. Patrick's Day

I am about as Irish as they come. And I have both of my grandmothers to thank for that. Mary Ryan and Claire Moriarty ensured that March 17th would always be a special day for my family and me. And if being Irish was not enough, I of course went to Notre Dame, the most Irish Catholic school in the country, own more green t-shirts than the leprechaun, can do the jig, and scream "Go Irish" more days of the year than not. It's in my blood, it's in my heart, it's who I am.

With all that though, I somehow have never come to appreciate corned beef. Year after year, I stick my nose up at that pink colored meat, never getting too excited for any St. Patty's Day celebration knowing that I will spend the majority of the event hungry and praying that a salad will be served alongside my least favorite food. I really do not know where my dislike of corned beef came from. Perhaps I had a bad experience with it at one point in time and have blocked out the memory, leaving nothing but negative feelings and a gag reflex. Or perhaps just because we were not served corned beef as children, I therefore have come to believe that I do not like it. I am really not sure, but what I do know is that I have been avoiding it for 26 straight years.

This year though, I received a formal request for corned beef. I have to admit, my husband (knowing my dislike) was pretty sly. He submitted it the Monday before St. Patrick's Day from the safety of his office, while I was cruising some 35,000 feet above land. He embedded his plea at the very bottom of an email as if it was nothing and in hopes that I would not really notice with all the other items he had rattled off before reaching his real point. He simply asked "Will you please make corned beef on Thursday?" Had I not been harboring feelings of slight guilt for leaving him home alone and stuck working long days and even longer nights, while I jetted down to Florida for a family event, I probably would have said no. But my guilt was still lingering and I found myself at Whole Foods picking out my least favorite meat.

Having never eaten more than a bite of corned beef, let alone made it, I felt a little overwhelmed by the task at hand. I read through several recipes and took ideas from each to create our feast. The first thing I realized was that nearly every recipe called for the meat to brine for a minimum of a week. It was already Monday, and the dinner was expected to be served on Thursday, so 3 days would have to work this time. To create my brine I boiled a large pot of water with an ungodly amount of salt and about 1/2 a cup of brown sugar. Once the water had begun to boil, I added in peppercorns, cloves, all spice, and about 6 bay leaves. After the salt and sugar had dissolved, I then removed the pot from the heat, and began adding ice cubes until it returned to room temperature. From here I simply added my meat to the pot, covered it and threw it in the refrigerator for the next 3 days.

On Thursday, the real fun began. I removed the meat from the brine and trimmed off the majority of the fat. I then placed the meat in a dutch oven and covered entirely with water.

To the pot I added a can of Ale beer, a handful of cinnamon sticks and bay leaves, red pepper flakes, black pepper, and cloves. I then chopped up an onion and a half and threw that into the pot as well.

I brought the pot to a boil and then reduced the heat and let it boil for the next six hours, adding a little more water as needed.

Towards the end of those six hours, I chopped up my carrots and potatoes to later be baked with the beef.

I also mixed up my rub for the meat. I combined 1/4 cup of brown sugar, a little bit of mustard powder, ground cloves, ground ginger, sea salt and freshly cracked black pepper. I mixed those together and set aside until the meat was ready for the oven.

Meanwhile, I boiled the potatoes and carrots so that they would be soft and just need to crisp up in the oven.

Once the meat was extremely tender, I transferred it along with all of the onions into my baking pan. I covered the meat with the dry rub and surrounded it with the cooked potatoes and carrots. I seasoned the vegetables with sea salt, black pepper and a little bit of onion powder, before placing in a 325 degree oven.

I let the meat and vegetables bake for about 25 minutes or until the potatoes and carrots were crisp and golden.

After allowing the meat rest for several minutes, I let the husband join in the fun and thinly slice the meat. Note: I also removed the excess dry rub from atop of the meat before serving. I found that it was a little too sweet for my liking. In the future, I will probably make only about half of the rub. Although tasty, I wanted a more savory dish and found the rub to be just a tad too sweet.

I served my first ever corned beef along with the onions, carrots and potatoes and zucchini bread (recipe below).

Much to my surprise the husband requested zucchini bread with this meal instead of the more traditional Irish Soda Bread. I was happy to oblige him, especially since it was quick and easy to make and left our whole condo smelling wonderfully of cinnamon (I used the Joy of Cooking recipe, but added whole wheat flour).

To make the zucchini bread first grate 2 medium sized zucchinis.

Combine 1 cup of flour, 1/4 cup of whole wheat flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/4 teaspoon of cinnamon in one bowl.

In a large bowl, combine 3/4 cup of sugar, 2 eggs, 1/2 cup of vegetable oil, 1 teaspoon of vanilla, and 1/2 teaspoon of salt.

Slowly add in the dry ingredients and mix until completely blended. Add in the grated zucchini and pour into a greased loaf pan. Bake at 350 degrees for 45 minutes.

I have to say that I think my first corned beef was actually a success! I had feared a total disaster and had even planned a back-up meal just in case. But I was pleasantly surprised with our St. Patrick's Day feast, and even found myself enjoying the food rather than wishing it was some other holiday. Although I do not think I will make corned beef throughout the year, I know we have now started a new St. Patrick's Day tradition; one that will make my grandmothers, both Ryan and Moriarty, proud every March 17th from here on out. And I know my husband is pleased that his wife is now willing to make one of his favorite meals.

And just because it is March Madness and in my blood GO IRISH! Take us to the final four!