tag:blogger.com,1999:blog-49579537904579928192024-03-05T12:48:48.900-05:00Thyme Out For MomThyme Out For Mom is a Personal Chef service for New Moms created and owned by Adrienne Graham & Cynthia Coleman. Thyme Out For Mom provides preparation & fully cooked meals for new Moms as well as live and web based cooking classes.Thyme Out for Momhttp://www.blogger.com/profile/12292296395595840395noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4957953790457992819.post-15794827462591204772009-08-30T13:29:00.003-04:002009-08-30T13:46:25.835-04:00What Was I Thinking!That wasn't a question, but a statement of disbelief. Well, yesterday I decided to open my kitchen to the kids. My 10 year old niece and 11 and 13 year old cousins came by yesterday to get a cooking lesson. I promised them last week I'd show them how to make a few things. It started off with a lesson in the different types of Latin foods and a history lesson from within our own family tree. My grandfather, their great grandfather was originally from Spain and my grandmother, their great grandmother, was from the Virgin Islands. Somewhere along the line they met, got married, moved to New York and when my grandmother passed and my mother left home to get married (she's the baby of the family), my grandfather moved to Puerto Rico. But I digress.<br /><br />My grandfather was a tremendous cook and I felt an appropriate lesson for the girls would be a Latin themed menu. I wanted to infuse some of the skills he passed on to me into the lesson and pass them down to the girls. I pulled out cookbooks from various Latin genres (Mexican, Cuban, Spanish, Puerto Rican, South American) to let them see that some dishes can have different variations depending on the region. They immediately fell in love with the variety of colors and "textures" of the foods they saw. They tried to get me to make Paella, but that was not happening. I need to do that alone in an empty kitchen! So we created the menu. Chicken & Rice, Black Beans, Pork & Pineapple Soft Tacos and Cilantro-Lime Rice.<br /><br />As I chopped and diced I let the girls watch and ask questions. They were itching to do their own chopping but I wouldn't let them. Not just yet. Maybe after a few lessons. But it was so funny to see them say eww and ill at certain things, not sure it would be a good idea to use the ingredients, to watching their faces as the ingredients came together and started evolving into actual dishes to listening to them praises and requests for more after the food was done. The menu was a success. Not undertanding how tired I was, they asked to continue cooking. So I told them we'd make dessert. They didn't want anything fancy, just cupcakes. Easy enough.<br /><br />What started out as something simple turned into a war zone. There was cocoa powder, sugar and flour all over my kitchen. At one point I moved everything into the dining room and started from scratch. The batters I was attempting to have them make for simple Black & White Cupcakes were a mess. But nothing I can't salvage ALONE. So I went into the pantry and came out with my trusty Pilsbury cake mix boxes! LOL One Devil Foods, the other White. We prepared the mixes and began filling the cupcake foils half white half chocolate and baked the cupcakes. They came out beautifully marbled...well some. The others came our exactly half and half, which was beautiful as well. As we sat and frosted the cupcakes the girls delighted in "their work". In essence it kind of was their work. I let them do the mixing, pouring and now frosting.<br /><br />What I learned from that was not all kids are the same nor do they learn at the same pace. The one I thought was going to be a mess ended up being an A student and the one I thoguht would be the front runner ended up being a mess! LOL As they left I couldn't help but feel a sense of relief as my body was tired. Then I went into my kitchen and just about had a heart attack. I had a whole kitchen to clean up. I generally clean as I go but with the girls there it was too much going on. I just wanted to get them squared away and out of my kitchen. They really enjoyed themselves and for that I'm glad. Next time I need to have a designated assistant on hand to help with damage control.<br /><br />Oh, and as far as the batter we tried to make from scratch. Don't worry, I took care of it. I finished them off and stored them in the refrigerator. I'll be making the Black & White today. But don't tell them. I only got one cupcake last night. So these will be all mine!<br /><br />Til next time.Thyme Out for Momhttp://www.blogger.com/profile/12292296395595840395noreply@blogger.com0tag:blogger.com,1999:blog-4957953790457992819.post-66857017422026920012009-08-29T13:05:00.003-04:002009-08-29T13:19:22.596-04:00Saving Money on Food Costs Starts with KidsYes, believe it or not, it does start with the kids, at home. We live in a microwave, fast food, instant gratification society. Everybody wants it fast, now, quick, in a hurry. Whether it's food, information, material items or money, that is the society we live in. But your pocket and health don't have to suffer for it.<br /><br />As you know, I teach cooking classes (mostly online and some live in person). The economy dictates that we can no longer afford to eat out all the time. I know as a Mom, the convenience is a tempting lure. You've put in long hours at the office and the last thing you want to do is stand in a kitchen slaving over a stove. But our mothers and grandmothers (in some cases) did it. What makes us exempt and worse, what are we teaching our children. The healthcare issue is on fire right now. People want the right to healthcare and to be as thin or fat as they want to be. Americans are the largest population of overweight people in the world. I attribute some of it to eating out so much.<br /><br />But no worries. We can reverse this. We have to, as mothers, become a little more patient and try to fall back to the old days a bit. I'm not saying completely give up going out or cooking every day of the week. If you cook strategically, you can have home cooked, healthy nutritious meals for your family. Get the kids in on the act too. Most kids love going in the kitchen and helping out. I used to love going in the kitchen to watch my dad and grandfather cook. My son used to love watching me. If you get them involved early, they'll adopt healthy habits. For me, it was the curiosity of experimentation in the kitchen. I used to (and still love to) create things. I love breaking down a dish I've tasted to try and create my own version of it. Think of how much fun it'll be for your kids to express themselves with food. And if you play your cards right, they can eventually pick up some of the cooking duties for you!<br /><br />Today I'll be demonstrating some cooking and baking recipes for my niece and young cousins. A kitchen full of preteen girls...not sure how I feel about that yet. But they asked me to teach them a few things and I'm honored to do so. I'll be back to report what we ended up making. Right now, I'm just excited that they are taking matters into their own hands and learning how to cook.<br /><br />Til next time.Thyme Out for Momhttp://www.blogger.com/profile/12292296395595840395noreply@blogger.com0tag:blogger.com,1999:blog-4957953790457992819.post-31208103961061008222009-08-27T18:39:00.003-04:002009-08-27T18:41:37.275-04:00We're In a Recession! Stay Home & Cook- Or Learn How<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_w5RBMH-i2jfm8Q2ogxxQWo7-ydGtrDYMC_3KesOSrW2ZUAMICOc4WfrXyGWuEKkE0D04oY8IhQSRG6FoHUVv8epv0_NcZkOaaSP6Hol64I5QHrLTd1_bqJTKiWjQm3Gz-eIzrLJ-TFqz/s1600-h/pasta.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_w5RBMH-i2jfm8Q2ogxxQWo7-ydGtrDYMC_3KesOSrW2ZUAMICOc4WfrXyGWuEKkE0D04oY8IhQSRG6FoHUVv8epv0_NcZkOaaSP6Hol64I5QHrLTd1_bqJTKiWjQm3Gz-eIzrLJ-TFqz/s320/pasta.jpg" alt="" id="BLOGGER_PHOTO_ID_5374777325145671874" border="0" /></a><br />Yes, the dreaded "R" word. I am fighting this recession tooth and nail and refuse to give it any credence. But the fact of the matter is people are tightening their belts. That means less fast food and trip out for dinners, less eating out at lunch time, and much more people are staying in and cooking. Let's look at the facts.<br /><br />-> People who bring lunch from home are more likely to eat healthier<br />-> People who bring their lunch from home save between $25-100 per week<br />-> People who cook dinner are more likely to have their family gather together to share the meal & quality time<br />-> People who cook at home are more likely to get creative and try new dishes<br /><br />One of the main reasons people don't like to cook is because they feel that they can't come up with creative ways of preparing the same old meals. It's not hard to believe because as a woman who knows what it's liek to juggle school, work and family, at the end of the day you're tired! So the easy thing to do is throw something together quickly and be done with it. We have Food Network, websites with recipes, cooking magazines and cook books. Yet, many, especially Moms, are stumped over that age old question....What's for dinner?<br /><br />Well I feel your pain! So I started thinking, what can I do to help Moms out there keep it exciting in the kitchen? Then it came to me. We have Food Network with shows where you can cook along side your host/hostess. But let's take it up a notch. Thyme Out for Mom will launch its new Online Cooking Classes where you can not only watch and cook along with your hostess, BUT it is fully interactive.<br /><br />You can chat in real time with your instructor and classmates live and up to the minute. No having to record a show and pause so you don't miss anything crucial. No having to run to the internet to send an email question and wait for a response. Real time interaction and you get to learn some new meals! Each lesson comes with downloadable recipes for that lesson complete with ingredients and tools needed to attend the class. No finding the time to leave home to get to a class and lug around equipment or ingredients. Watch, learn, practice and interact in real time, from anywhere in the world. Take one or many, the choice is yours. If you have an internet connection, web camera and the desire to learn how to cook, this class is for you.<br /><br />Are you interested? Well send an email to thymeoutformom@gmail.com for more information. The first class begins September 8th. Will you be there?<br /><br />Til next time.Thyme Out for Momhttp://www.blogger.com/profile/12292296395595840395noreply@blogger.com0tag:blogger.com,1999:blog-4957953790457992819.post-2857071377051324132009-04-13T08:33:00.003-04:002009-04-13T08:39:29.637-04:00We're Back!WOW! It has been a while since we've updated the blog. But we promise we won't stay away so long again.<br /><br />A lot has happened since we've last blogged. Cynthia and I are moving the business along and things are coming together nicely. We've been in the test kitchen experimenting with different recipes and making sure the work we do puts smiles on people's faces. And by the looks on my husband, my son and Cynthia's son's faces, I think we're on spot.<br /><br />Last week we had our photo shoot and boy it was fun. We had the photographer in tears he was laughing so hard. We had to do multiple shots to make sure we were getting the shots we needed. No Glamour Shots here. I wanted something a little more edgy and fun. Cynthia just wanted the shots to be decent enough to show to the world. In the end, the photographer won out with a few business shots. You be the judge, and let us know how you think the came out.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzQNSjEIRrIOrZaZ-Cnrl7k3ntXvED0tAqJ30WevcZIqM3giZhqMRBLgduSJED50Sd_rxKmDzeWvFhpvl_Thhee1837SVVbNNCImTaBByRMue5XZrdfqImOyovToe6YphHpWKhyphenhypheny3XS30/s1600-h/ac1.jpg"><img id="BLOGGER_PHOTO_ID_5324154042588071714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 194px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLzQNSjEIRrIOrZaZ-Cnrl7k3ntXvED0tAqJ30WevcZIqM3giZhqMRBLgduSJED50Sd_rxKmDzeWvFhpvl_Thhee1837SVVbNNCImTaBByRMue5XZrdfqImOyovToe6YphHpWKhyphenhypheny3XS30/s320/ac1.jpg" border="0" /></a><br /><br />Hopefully our hectic schedules will not be as hectic and we can bring you more blog posts more often. Stay tuned for recipes, insights and web clip out takes of some of our online classes. If you are interested in taking a class, contact us for more information. The website is under construction and will be available soon.<br /><br />Take care.<br /><br />AdrienneThyme Out for Momhttp://www.blogger.com/profile/12292296395595840395noreply@blogger.com0tag:blogger.com,1999:blog-4957953790457992819.post-46745448768026299062008-12-24T22:16:00.002-05:002008-12-24T22:25:08.861-05:00Merry Christmas & Seasons Greetings to All<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__Yz2-7f8nyulz6ONkuxOpL8vlglPPWAPSnhJsd-yMGdR_rT8sDbbbnOBbr2lrbEw8NdTDXsO7CFA1RjsKTbgr_zvNTt2-7F45PocWJKf_KuCA2lQD_zOmIHJyEZd6h_7O1LIcLxL12eI/s1600-h/1anibowbell.gif"><img id="BLOGGER_PHOTO_ID_5283563521459748546" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 100px; CURSOR: hand; HEIGHT: 100px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj__Yz2-7f8nyulz6ONkuxOpL8vlglPPWAPSnhJsd-yMGdR_rT8sDbbbnOBbr2lrbEw8NdTDXsO7CFA1RjsKTbgr_zvNTt2-7F45PocWJKf_KuCA2lQD_zOmIHJyEZd6h_7O1LIcLxL12eI/s320/1anibowbell.gif" border="0" /></a>I want to thank each and every one of you for supporting this blog and sending your well wishes. I want to wish everyone a very Merry Christmas and a blessed & prosperous New Year.<br /><br /><div><div></div><br /><br /><div>Take this time to reflect and give thanks for what you have. Resolve to be kinder to people and to step up your game for the new year. Leave the remnants of 2008 behind you and focus on all the greatness that 2009 will bring.<br /></div><div></div><br /><br /><div>Now I'm off to put presents under the tree and have some milk & cookies. Merry Christmas!!</div><br /><br /><div></div><br /><br /><div>Adrienne Graham</div></div>Thyme Out for Momhttp://www.blogger.com/profile/12292296395595840395noreply@blogger.com0tag:blogger.com,1999:blog-4957953790457992819.post-7414927122258646472008-12-21T14:50:00.002-05:002008-12-21T23:00:25.668-05:00Apple Chicken Sausage<p>I love the Food Network. I am addicted to it. I'm always looking for new variations on my classic dishes and FN always delivers. While there are tons of recipes available on the web, not all are always that great or accurate. Cooking is mostly instinct and partly skill. I can create my own dishes from scratch (read: experimentation) or I can doctor up a good recipe to make it my own.</p><p>I was watching Rachel Ray and she made this amazing Chicken Apple Sausage. I've eaten beef sausage, pork sausage and turkey sausage. But never chicken sausage. So I went online and did some research and found a few Chicken Sausage recipes. But Rachel's hands down was the best. It was low maintenance, easy to make, and I didn't have to worry about stuffing meat in the casings. I've taken her base recipe and punched it up a little bit. It may be a bit too spicy for some people's tastes. But you can add or delete ingredients as you like.</p><p><b>Apple Chicken Sausage Patties</b><br /></p><p>Ingredients:</p><p>Olive Oil<br />2 lbs Ground Chicken<br />2 tart Grannie Smith (Green) Apples grated<br />2/3 cup onion fine diced<br />1/2 cup bread crumbs<br />1 tsp minced garlic<br />2 tsp fennel seed<br />1/2 tsp cracked black pepper<br />1 tsp paprika<br />1 tsp cayenne pepper<br />1/2 tsp salt<br />1/2 tsp thyme<br />1/2 tsp sage<br />1/2 tsp poultry seasoning</p><p>Heat pan with olive oil. Saute apples and onions until translucent. Add garlic to slightly brown (do not over cook garlic or it will be bitter & you'll have to start over). Remove from heat and allow to cool.</p><p>In another small pan, if you're using the fennel seeds, toast lightly then set aside.<br /></p><p>In a bowl, add chicken, bread crumbs and seasonings. Mix well. Add cooled fennel seeds, onions, apples and garlic to meat and mix well. Form meat into small patties (or whatever size patties you prefer). You can then either bake or fry them in a pan with a little olive oil. Cook until nice and brown on both sides.</p><p>Serve with waffles, french toast, pancakes, eggs & grits or make breakfast sandwiches out of them. I tried them with some maple syrup. For a touch of extra sweetness you can add a little maple syrup to the meat mixture before cooking. You can also make them with smoked mozzarella cheese inside by forming the balls of meat around the cheese and shaping them concealing the cheese.<br /></p><p>Enjoy!</p>Adrienne GrahamThyme Out for Momhttp://www.blogger.com/profile/12292296395595840395noreply@blogger.com0tag:blogger.com,1999:blog-4957953790457992819.post-52999549626432702472008-12-21T13:08:00.000-05:002008-12-21T13:09:23.995-05:00Pound Cake Thieves!<p>OK, so last night I decided I wanted to make my Lemon Pound Cake as a test run for Christmas. I haven't made it in over a year, when I sent them as gifts. I figured I'd wait until everyone was asleep or otherwise occupied so I can get in the kitchen uninterrupted. I made my cake, did pretty well from memory too. It came out just the right height and density. So I sat it on the stove top to cool with the intention of glazing it this morning. Well, when you have a man and a growing man-child in the home, it's hard to keep stuff around for long...especially anything resembling a dessert. Look at what I woke up to this morning...</p><p style="text-align: center;"><img src="http://thymeoutformom.wordpress.com/files/2008/12/lemonpoundcake.jpg?w=300" mce_src="http://thymeoutformom.wordpress.com/files/2008/12/lemonpoundcake.jpg?w=300" alt="lemonpoundcake" title="lemonpoundcake" class="size-medium wp-image-35 aligncenter" width="300" height="225" /></p><p style="text-align: left;">Apparently, my son saw the recipe for the glaze on the counter and took it upon himself to make the glaze, put it on the cake and proceed to cut the cake. Him and his dad...who's supposed to be sick mind you...went to town on my cake. I didn't even get a chance to glaze and take a picture of it before it was cut! *Sigh* So go the hazards of living with cake thieves, pie pillagers and cookie monsters. </p><p style="text-align: left;">This is a really simple recipe. Keep in mind, that while this cake is relatively moist for a pound cake, they are not meant to be as moist as a regular cake, nor is the weight the same. Feel free to adjust or add flavorings as you see fit. You can add almond, chocolate, or any other flavorings as you wish. Just adjust to your taste.<br /></p><p style="text-align: left;"><b>Lemon Pound Cake</b></p><p style="text-align: left;">Ingredients:</p><p style="text-align: left;">2 cups all purpose flour (unsifted)<br />2 cups granulated sugar<br />2 sticks of unsalted butter (softened)<br />1/2 tsp salt<br />2 tsp baking powder<br />4 whole eggs (room temperature)<br />3/4 cup milk<br />2 tsp lemon extract (or more to suit your taste)<br />1 tsp vanilla extract</p><p style="text-align: left;">Preheat the oven to 350 degrees. Spray a bundt style cake pan with Crisco Flour Baking Spray (you can find it on the same shelf with Pam or any other cooking spray. It comes in a light blue can). Or you can butter and flour the pan the old fashioned way. My way is quicker. </p><p style="text-align: left;">In a bowl using a hand blender, cream together butter and sugar until well blended. Add 1 egg at a time beating after each addition until blended. Then add vanilla extract and blend. Then add lemon extract and blend. Do not over blend. Set aside.</p><p style="text-align: left;">In another bowl, add flour, baking powder, salt and blend together well. Take the dry ingredient mixture and slowly add it to the butter mixture adding 1/4 of the flour mixture at a time. You do not want to use the blender for this. Use a rubber spatula and incorporate by hand. You don't want to over mix the batter. After all the flour mixture has been mixed well with the butter mixture, add milk. Give it a good stir until all the ingredients are combined.</p><p style="text-align: left;">Next, pour or spoon the batter into the pan. You may want to tap the pan on the counter a few times to get any air out of it. Put it in the oven in the center of the rack and bake for 40 minutes. Take the cake out and test it with a cake tester to make sure it is fully done. I usually pick the center most part of the cake. If the tool comes back clean, it's done. If some batter is on it, let it cook a few more minutes. You can also test by lightly pressing down on the cake with your finger tips (or a butter knife so you don't burn your hands!). When the cake has some spring to it, it's done. </p><p style="text-align: left;">When you take the cake out of the over, turn the pan over onto a cooling rack and remove the cake from the pan. Let the cake cool for about 20-30 minutes. Then glaze (or not glaze) and serve.</p><p style="text-align: left;"><b>Lemon Glaze</b></p><p style="text-align: left;">Ingredients:</p><p style="text-align: left;">4 tbs powdered sugar<br />1 tsp vanilla extract<br />2 tsp lemon extract<br />Milk (just enough to make it a smooth consistency)</p><p style="text-align: left;">Combine ingredients in a cup. Blend until well incorporated. Let sit for a bout 2 minutes. Then drizzle slowly onto the cake. Let the cake sit uncovered until the glaze sets. Then serve.</p><p style="text-align: left;">Had my family not destroyed my cake, I would have garnished it to make it more festive. Next time, I'll have to take the cake to bed with me or set a boobie trap. LOL</p><p style="text-align: left;">Til next time.</p>Adrienne GrahamThyme Out for Momhttp://www.blogger.com/profile/12292296395595840395noreply@blogger.com0tag:blogger.com,1999:blog-4957953790457992819.post-20356172010408735952008-12-20T16:30:00.001-05:002008-12-20T16:31:58.875-05:00Christmas Traditions<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszWCIBuvButATC06VdrS9ofRuJaD0uCPXXXTI-pvxMDINRd7exx40jeAjfZH4BHuENeTDNJis3xJVoslQdqzlSsbLdH_flFFlS6gxmNSA8MMh6ILCahtOQVe6Detld3YZMo67biWn_UOg/s1600-h/ChristmasCandles.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszWCIBuvButATC06VdrS9ofRuJaD0uCPXXXTI-pvxMDINRd7exx40jeAjfZH4BHuENeTDNJis3xJVoslQdqzlSsbLdH_flFFlS6gxmNSA8MMh6ILCahtOQVe6Detld3YZMo67biWn_UOg/s320/ChristmasCandles.jpg" alt="" id="BLOGGER_PHOTO_ID_5281988105648828914" border="0" /></a>I called my mom the other day to make plans for Christmas. My Mom, my brother and my sister in law are all coming up to Atlanta on Christmas Eve. When we were little, Christmas as always a huge thing at our house. We'd get up in the morning and my Dad would announce that he would be making the meals that day. We'd start off with a big breakfast, which we'd be too excited to eat....you know, toys and all...followed by a huge dinner at around 4PM. Traditionally we'd have a ham and a turkey and whatever side dishes he prepared. But the turkey and ham were the main staples. A lot of people get tired of those two meats, especially since they just had them a month ago at Thanksgiving. <p>I told my Mom I wanted to change things up a little. I haven't spent Christmas with my family in a few years. It's usually me, my son and hubby, unless we had friends come by. The two years prior to last year, I made a duck. The first year I made it with a delicious plum sauce with wild rice, stuffing, cabbage and honey glazed carrots. The second year I roasted it with some small red potatoes, wild rice, green beans and dinner rolls. This year I wanted to make a goose. Well Mommy is not having that. She told me she was bringing her turkey and ham with her! I laughed and told her it wasn't necessary. But she's not hearing me. She said she wants her dinner with her kids and grandkids to be traditional and she didn't want to try anything new. Granted it's MY HOUSE, but since this is the first time in years I've spent it with Mom & the family, I will honor her wishes and suck it up. Although, I was tired of turkey when I made it on Thanksgiving...and I only made the breast.</p> <p>I'm thinking I can still throw in some other items to make it not so reminiscent of Thanksgiving. I'm going to have to work fast and work around my Mom. I'll tell you what though. She will NOT deprive me of my egg nog! I have some wonderful Jamaican Rum that I am dying to crack open.</p> <p>While I haven't completely figured out the dinner menu quite yet, I have determined the breakfast menu:</p> <p>French Toast<br />Eggs<br />Bacon<br />Sausage<br />Croissants w/different jellies and apple butter<br />Grits<br />Cranberry Pancakes<br />Orange Juice<br />Pomegranate Juice<br />Hot Chocolate</p> <p>I know it's a lot. But you haven't seen my family. Boy, can they eat! I'm looking forward to it. I can't wait until Christmas night when we sit down with hot chocolate, cider, home made cookies and snacks and watch Christmas movies. It's not the same without Daddy, but at least I'll have my family together for the holidays. I'll be sure to post some Christmas pictures.</p> <p>Seasons Greetings,</p> <p>Adrienne</p>Thyme Out for Momhttp://www.blogger.com/profile/12292296395595840395noreply@blogger.com0tag:blogger.com,1999:blog-4957953790457992819.post-63845682148940882952008-12-15T15:23:00.003-05:002008-12-15T15:27:59.269-05:00I'm in Cookie Heaven<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZf59ZRlL5ZTwz6C1uasRjvzTFDEY1eWFFWLfPZK3hI3ABa2UXQst5A4NH7CBDLGkUD01QLB-BdK8d-Ek12_7NRVJ6ZcP2mwIYjD9DsniGGwqFP3WJv_GS2SYxwHHwUFqlhk7oYdSnogF/s1600-h/oatmeal.jpg"><img id="BLOGGER_PHOTO_ID_5280116149244627746" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 281px; CURSOR: hand; HEIGHT: 183px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaZf59ZRlL5ZTwz6C1uasRjvzTFDEY1eWFFWLfPZK3hI3ABa2UXQst5A4NH7CBDLGkUD01QLB-BdK8d-Ek12_7NRVJ6ZcP2mwIYjD9DsniGGwqFP3WJv_GS2SYxwHHwUFqlhk7oYdSnogF/s320/oatmeal.jpg" border="0" /></a><br /><div>Last night I had a sweet tooth. I didn't want to go to the store (not too fond of store bought baked goods). But I was too tired to bake. As I looked around my pantry, I decided I had all the ingredients to make just about any dessert in the world...literally. After some debating back and forth, I decided to go ahead and make my blissfully sinful Oatmeal Raisin Cookies. I wasn't in a chocolate mood. *shrugs* Now you must be thinking, what the heck is so blissful about Oatmeal Raisin Cookies. My hubby and my son always say it's the last cookie people will choose when put up against the likes of Chocolate Chip, Snickerdoodles, etc. They don't know what they're talking about.<br /><br />Ordinarily I follow baking recipes to the letter. But with these cookies, I add a little extra something here and there to make them so blissful. Each person that I've made them for have had their own taste in Oatmeal Cookies. I've made them with diced apple, dried cranberries, dried cherries, even chocolate chips. On some versions I kick up the cinnamon content, in some I add pumpkin pie spice, in some I'll throw in some nutmeg. Sometimes I'll drizzle with icing. It all depends on what I'm feeling that particular day.<br /><br />I'm sharing the basic recipe with you all today, but I encourage you to try your own version. I love these cookies and eating them warm, fresh out the oven with some ice cold milk makes me feel all giddy inside! LOL<br /><br /><strong>Oatmeal Raisin Cookies</strong><br /><br />2 sticks of unsalted butter, softened<br />1 cup of light brown sugar (dark brown sugar if you want them sweeter)<br />1/2 cup sugar<br />2 eggs<br />1 tsp vanilla extract<br />1 1/2 cups of all purpose, unbleached flour<br />1 tsp baking soda (not powder!)<br />1 tsp cinnamon<br />1 tsp nutmeg<br />1/2 tsp salt<br />3 cups Old Fashioned Oats (I use Quaker but you can use a store brand)<br />1 cup raisins<br />1/2 cup of chopped nuts (optional)<br /><br />Preheat the oven to 350 degrees. Take a cookie sheet and line it with parchment paper or you can lightly spray cooking spray directly on the cookie sheet.<br /><br />In a bowl with an electric mixer, cream the softened butter and brown sugar. Once creamed, slowly add regular sugar. Then add eggs, one at a time until blended. Then add the vanilla extract. Set aside.<br /><br />In another bowl, combine the flour, baking soda, salt, cinnamon, nutmeg. Add this mixture to the bowl with the butter mixture. Add SLOWLY so the flour doesn't end up on your floor! Once combined, slowly add the oats, then the raisins, then the nuts. Now, I generally start blending by hand when I get to the flour mixture so I don't burn out my mixer. Plus doing it by hand allows you to get everything, even the stuff at the bottom of the bowl.<br /><br />If you're using a standard sized cookie sheet, you should be able to have three rows of 4 cookies each. I usually put a spoonful of batter for each cookie. You can make them as big or as small as you like. The ones in the picture above were a little over a spoonful. Bake the cookies for about 12 minutes. Set the timer and remove them exactly at 12 minutes. Allow cookies to cool on a rack and not on the cookie sheet. Don't worry about how they look. Remember, they continue cooking after you take them out. As they cool, they'll set and crisp up around the edges.<br />Repeat the process with a new sheet of parchment paper until there is no more cookie dough left.<br /><br />If you want to save some of the dough, scrape the dough out of the bowl with a rubber spatula and put it directly on plastic wrap. Wrap tightly and store in the refrigerator or freezer. I would use within 3 days for best result (1 month if you freeze it).<br /><br />This recipe yielded me 3 dozen cookies.<br /><br />Adrienne Graham</div>Thyme Out for Momhttp://www.blogger.com/profile/12292296395595840395noreply@blogger.com0tag:blogger.com,1999:blog-4957953790457992819.post-46617612143925832312008-12-15T15:16:00.004-05:002008-12-15T15:22:54.279-05:00Sometimes Simple is Best<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkturU7MPrw6Ij6LOLTJW4EG40cCQlCOTxx8YVqnTgUXyFy9-d_DnfBrRjPRJtcl0HqQQSnr0WKrS8mA1iNCaaefYLDvVbeoPamNNm4UbGN1f_QTgH_zf7L9rUrFLqmETV6nGSKXMTmFh/s1600-h/pasta.jpg"><img id="BLOGGER_PHOTO_ID_5280114635064101618" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkkturU7MPrw6Ij6LOLTJW4EG40cCQlCOTxx8YVqnTgUXyFy9-d_DnfBrRjPRJtcl0HqQQSnr0WKrS8mA1iNCaaefYLDvVbeoPamNNm4UbGN1f_QTgH_zf7L9rUrFLqmETV6nGSKXMTmFh/s320/pasta.jpg" border="0" /></a><br /><div>One of the first dishes I taught my son to cook is pasta. He's not overly into cooking, but at times, he loves being in the kitchen learning from me. Pasta is the best dish or variation of dishes he knows how to make. He still hasn't mastered Lasagna yet, but that's ok. He'll learn. </div><div><br />For those of you who feel you're "kitchen illiterate", pasta is the safest bet. But you need to pay attention to what you're doing so you don't overcook the pasta. Can't have mushy pasta. I'm going to share two of the simplest pasta dishes you can make. There is no way you can go wrong with these recipes. Today I'm sharing my recipes for a simple Spaghetti & Meatballs with Meat Sauce (I know, that's a lot of meat but you won't be able to tell), and my Shrimp Broccoli Fettuccine that the guys on my son's football team love. You can make these dishes for two people, or a large group. You know how much you need to feed your household so edit or add accordingly. I do make a home made sauce, but for the sake of time and clarity, you'll be using jar sauce for both recipes. If you want to learn how to make home made sauce, contact me for lessons. </div><br /><div><br /><strong>Easy Spaghetti & Meatballs<br /></strong>Ingredients: </div><br /><div><br />1 Jar of 3 or 4 Cheese Pasta Sauce (Ragu, Prego, etc)<br />1 lb. Ground Turkey and/or Beef (you can use both)<br />1 Diced Medium Vidalia Onion<br />1 Diced Medium Green Pepper<br />1 Tbs Minced Garlic<br />1/2 Cup Diced Tomatoes<br />1/4 Cup Chopped Sun dried Tomatoes<br />1 Tsp Cracked Pepper<br />1 Tsp Onion Powder<br />1 Tsp Oregano<br />1 Tsp Basil</div><div>1 Tsp Parsley<br />1-2 Tsp Adobo Seasoning (according to your taste)<br />1 Bay Leaf<br />Extra Virgin Olive Oil<br />1 Box of Spaghetti or Linguine<br />Grated Parmesan Cheese<br />Italian Bread Crumbs<br />1 Egg </div><br /><div><br />Start a pot of water to boil on low heat. Add a capful of Olive Oil and a tsp of salt to the water. Preheat the oven at 400 degrees. </div><br /><div><br />On a cutting board, dice your onion, green pepper, tomatoes and sundried tomatoes and set aside. You can purchase fresh garlic or buy it already diced in a jar. Remember, this is supposed to be a quick meal so I'm trying to make it as simple as possible. </div><br /><div><br />For the meatballs, combine in a bowl the ground beef and/or turkey, breadcrumbs, 1/4 of the onions, 1/4 of the green pepper, 1/4 of the garlic and a beaten egg. Then add the seasonings to your taste. Combine all of the ingrdients by hand until the are well blended. If you want to kick up the taste, you can add a shot of hot sauce to the mixture. Form small round balls out of the meat. Take a baking dish and lightly spray with Olive Oil Cooking Spray. Place meatballs on the baking dish and bake in the oven until slightly browned. </div><br /><div><br />Heat a pot and add olive oil. Saute the 3/4 of the green peppers. Then add 3/4 of the onions. Once the onions are translucent, you can add 3/4 the garlic. Cook until slightly brown. Don't over cook or the onions and the garlic will burn and taste bitter. </div><br /><div><br />Break up half of the ground turkey and half of the ground beef. Add meat to the pot and season with pepper, oregano, onion powder, adobo, basil and parsley. Now let me say that I always prefer to use fresh herbs and chop them myself. But if you can't find them, don't know how to pick them out or just don't want the hassle, you can use the dried herbs. Mix the meat, seasonings and onion, green pepper, garlic mix. Cook until browned. Then add the sundried tomatoes and cook for about two minutes. Drain the liquid and return meat to the pot. Add diced tomatoes, bay leaf and the pasta sauce. Cook on medium heat and stir. Allow the ingredients to blend together as they cook. Reduce the heat to low. Add the meatballs to the sauce and simmer over a low fire for about 15 minutes. </div><br /><div><br />Add some grated parmesan during the last two minutes of cooking the sauce.<br />In the pasta pot, take the pasta out of the box, break in half (more so that they fit in the pot). Cook for about 7-9 minutes or until the noodles are firm yet tender. Drain the pasta into a colander then return to the pot. Add a capful of olive oil and toss the noodles. At this point, you can either combine and toss the pasta and meat sauce & meatballs in one pot, or you can serve the pasta on a plate and dress with the meatballs and sauce based on the tastes of your guests or family. Remove the Bay Leaf before serving or plating. You can garnish the pasta with some grated Parmesan and fresh minced parsley. Serve with a side of Caesar or House Salad and home made Garlic Bread. </div><br /><div><br /><strong>Shrimp Broccoli Alfredo<br /></strong>Ingredients: </div><br /><div><br />1 Jar of Alfredo Sauce (Ragu, Prego, etc)</div><br /><div>1 lb. Shrimp (peeled, deveined & cooked- you can buy it prepackaged or have your grocer peel & devein so you can cook. For time's sake, we'll go with prepackaged)<br />1 Bag of Frozen Broccoli<br />1 Diced Medium Vidalia Onion<br />1 Diced Medium Green Pepper<br />1 Tbs Minced Garlic<br />1 Tsp Cracked Pepper<br />1 Tsp Onion Powder<br />1 Tsp Oregano<br />1 Tsp Parsley<br />1 Tsp Basil<br />1 Bay Leaf<br />1-2 Tsp Adobo Seasoning (according to your taste)<br />Extra Virgin Olive Oil<br />1 Box of Fettuccine<br />Grated Parmesan Cheese<br /></div><br /><div>Start a pot of water to boil on low heat. Add a capful of Olive Oil and a tsp of salt to the water.<br />In another pot, preferably a steamer pot, bring water to a boil. Insert the steamer basket and add broccoli. Steam with the lid on until bright green and firm. </div><br /><div><br />On a cutting board, dice your onion, green pepper, and set aside. You can purchase fresh garlic or buy it already diced in a jar. Remember, this is supposed to be a quick meal so I'm trying to make it as simple as possible. </div><br /><div><br />For prepackaged shrimp, be sure to thoroughly wash the shrimp and remove the tails.<br />Heat a pot and add olive oil. Saute the the green peppers. Then add the onions. Once the onions are translucent, you can add the garlic. Cook until slightly brown. Don't over cook or the onions and the garlic will burn and taste bitter. </div><br /><div><br />Add shrimp to the pot and season with pepper, oregano, onion powder, basil, adobo and parsley. Again, I prefer to use fresh herbs and chop them myself. But if you can't find them, don't know how to pick them out or just don't want the hassle, you can use the dried herbs. Mix the shrimp, seasonings, onion, green pepper, and garlic. Cook until shrimp turn just about pink. They cook really fast and you don't want to overcook them. Drain the liquid and return shrimp, etc. to the pot. Add the alfredo sauce and the bay leaf. Cook on low heat and stir occasionally until the sauce is slightly bubbling. Allow the ingredients to blend together as they cook. Add some grated Parmesan during the last minute of cooking the sauce. </div><br /><div><br />In the pasta pot, take the fettuccine out of the box, break in half (more so that they fit in the pot). Cook for about 7-9 minutes or until the noodles are firm yet tender. Drain the pasta into a colander then return to the pot. Add a capful of olive oil and toss the noodles. Remove the bay leaf from the sauce. Combine and toss the pasta, broccoli and shrimp alfredo sauce in one pot. Using tongs to toss will ensure that everything gets evenly distributed. You can garnish the pasta with some grated Parmesan and fresh minced parsley. Serve with a side of Caesar or House Salad and home made Garlic Bread. </div><br /><div><br />Happy eating! </div><br /><div><br />Adrienne Graham</div>Thyme Out for Momhttp://www.blogger.com/profile/12292296395595840395noreply@blogger.com0tag:blogger.com,1999:blog-4957953790457992819.post-12410939034263965212008-12-15T15:11:00.002-05:002008-12-15T15:16:03.786-05:00Leftover Masterpieces<a href="http://thymeoutformom.files.wordpress.com/2008/12/turkeycasserole_edit.jpg" mce_href="http://thymeoutformom.files.wordpress.com/2008/12/turkeycasserole_edit.jpg"></a>By now everyone should be sick of left overs. We spent the weekend with nothing but leftovers. I told my son & hubby that the left overs don't need to be the same old same old. I made sure to vaccum seal the food and put most of it in the freezer to preserve it. No need in leaving stuff in the fridge to let it go bad.<br /><br />My son came to me last night and told me that he needed lunch for his trip today. I told him he could fashion up a great lunch right here in the kitchen. He looked at me crazy and said he wouldn't be able to heat up leftovers in the microwave. *sigh* I took him im the kitchen and made him get the turkey, stuffing, hot wing sauce, shredded cheese, ham, flour tortillas and lettuce. Again, a puzzled look. I had him place two tortillas in between damp towels and microwave until warm and soft. In a bowl, he shredded some turkey and added some hot wing sauce to a bowl and tossed until it was coated. He took one tortilla and spread a little of the warmed up stuffing in a thin layer, the coated turkey, and shredded cheese cheddar. I then had him put it in the over to warm it until the cheese melted. Once that was done, he added some lettuce then wrapped it. Voila! A buffalo turkey wrap. He loved it!<br /><br />Then he decided to do a second one himself. He cut up some ham & warmed it, got some shredded italian blend cheese and put them on the tortilla. He warmed until the cheese melted, then added shredded lettuce and some honey mustard and made a second wrap. He had that with a side of macaroni salad and he was done. He premade his lunch (both wraps) for lunch today. It doesn't take much (in terms of food) to make my son happy.<br /><br />There are many other ways you can turn your leftovers into tasty lunches. You have to be unafraid to get creative and bold with it. Leftovers don't need to be boring and bland. And if you have a pannini gril, George Foreman Grill, or even a waffle iron, you can get even more creative. For more recipe ideas, reach out to us at thymeoutformom @ gmail.com.<br /><br />AdrienneThyme Out for Momhttp://www.blogger.com/profile/12292296395595840395noreply@blogger.com0tag:blogger.com,1999:blog-4957953790457992819.post-33129519631666287892008-11-26T15:13:00.001-05:002008-11-26T15:15:46.592-05:00Just Say NO to Prestuffed Turkey<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6kEf-tbOVGMKmWFDnLUXrmfxhaPvpL8fS-1jby-VGQfUsELavfH5JaiXEOH8ehXo4junkfItvp_K3CrDlBTyVzNj2k4sQ9zuGDkoBrZHbZXo3IeASVj4q_mr_FirsIXtr2C1wXgUnxiBA/s1600-h/washedturkey.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 148px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6kEf-tbOVGMKmWFDnLUXrmfxhaPvpL8fS-1jby-VGQfUsELavfH5JaiXEOH8ehXo4junkfItvp_K3CrDlBTyVzNj2k4sQ9zuGDkoBrZHbZXo3IeASVj4q_mr_FirsIXtr2C1wXgUnxiBA/s200/washedturkey.jpg" alt="" id="BLOGGER_PHOTO_ID_5273062493638547586" border="0" /></a>A few years back, my Mom was given a turkey as a holiday gift from her job. Now, my Mom is not a person who likes to cook. I inherited my cooking passion & skills from my Dad. So for her, this was perfect. It meant less things she had to worry about for Thanksgiving dinner. I remember my sisters and I looking at each other like "I don't know about this". Boy were we right. That turned out to be the nastiest mess we had ever eaten. The stuffing was absolutely disgusting. Where I come from, we don't make stuffing from a box and we definitely don't eat a pre-stuffed bird. It has a kind of grayish beige color to it. The taste was so nasty it permeated through the entire bird. We didn't get to eat turkey that dinner but thank God we had so much other food. I swore I would never ever eat any mess like that again. <p>I was in the grocery store today picking up some last minute items for dinner tomorrow. People hurried about grabbing up the last of the turkeys that were available. I already had mine so I wasn't concerned. Just wanted to see what the prices looked like the day before Thanksgiving. Well as I was strolling off, I heard a woman exclaim "Thank God! A pre-stuffed turkey. Less work for me". Me and two other ladies turned and had that same look that my sisters and I had that fateful day a few years ago. I felt it my duty to warn her. The other two ladies must have had the same thought because we all went over to her at the same time. As we told her our thoughts about buying this pre-stuffed turkey I could tell she was a little annoyed. I glanced at her cart and saw all canned and packaged food. Clearly she is not a culinary expert and was only looking for an easy way to make dinner. One of the other ladies said "look you do what you want, but think about it. Stuffing in there against raw meat for Lord knows how long....I wouldn't if I were you".</p> <p>She thanked us for our input and said she'd take her chances. We all looked at each other, kind of chuckled and wished one another a Happy Thanksgiving. Ladies I beg you. Think about what you feed your family. Yes, the convenience of some pre-packaged meals is great. But not all convenient food is good food. Whenever you can, take the time to learn how to make some key items from scratch. Trust me, you'll be better off. We don't know what kind of chemicals or other junk they pump the food with these days. We also don't know how long it's been sitting in your grocer's freezer either. So err on the side of prevention so you don't end up taking a trip to the emergency room.</p> <p>I wish you all a very happy & safe & blessed Thanksgiving. Enjoy the time with your friends and family and be thankful for all you have. Most importantly, be a blessing to others.</p> <p>Adrienne</p>Thyme Out for Momhttp://www.blogger.com/profile/12292296395595840395noreply@blogger.com0tag:blogger.com,1999:blog-4957953790457992819.post-27796264061369401052008-11-26T15:12:00.002-05:002008-11-26T15:13:35.794-05:00What's For Dinner Mom?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiIBSeAMIfboMd7s84TjpFBMkiVKUqtFeiC21OFnuUfcp9aU0lZ-OlPSGLVXXDQDHEqDo18E5RSb92YccmDIpjmI3NWh59G3sWjhoBMt3e-KB_Nu7l-i2S3v-dtzYaN18Zmk2o3aL3_pTK/s1600-h/sr+pic3.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiIBSeAMIfboMd7s84TjpFBMkiVKUqtFeiC21OFnuUfcp9aU0lZ-OlPSGLVXXDQDHEqDo18E5RSb92YccmDIpjmI3NWh59G3sWjhoBMt3e-KB_Nu7l-i2S3v-dtzYaN18Zmk2o3aL3_pTK/s200/sr+pic3.jpg" alt="" id="BLOGGER_PHOTO_ID_5273061921963365218" border="0" /></a>Those four words irk me to no end. LOL I love my son. I've cooked for him for the last 17 years. I've made countless meals for his football team mates over the last four years. I cook every Thanksgiving & Christmas meal (and sometimes Easter). You know what? I'm exhausted! I admit, there are times when I revel in being in the kitchen. But these days I find myself counting down the days until he graduates. <p>Now, I know this sounds crazy coming from someone who is embarking on a cooking based business. But there's a difference. Don't get me wrong, I am happy to cook for my son. But there are times when I am super busy for most of the day (business) and the last thing I want to do is cook for able bodied men (him and his Dad). They know that I will kick them out of my kitchen to ensure the meal is prepared correctly. But I've gotten hip to their little game. Hubby & son have been playing me! But it's partly my fault because I fell for it. No more. Things are about to change. Hubby can cook. I've eaten his cooking from time to time. My son can cook some dishes. I've taught him myself. I also told him that he will be helping out in the "test kitchen" over the next few months. I received the obligatory "aw Mom!". But I don't care. He's going off to college soon and I want him to be able to take care of himself. There will be no more "what's for dinner mom" when he leaves home. So it's my job to prepare him.</p> <p>My whole gripe is sometimes I would really love for the men in my life to say "that's ok, I'll cook tonight". But since that isn't happening, I guess I can ride it out for the next 6-7 months. In the mean time, I am very excited about Thyme Out for Mom. It'll give me a chance to serve my very best to people who hire us. This is the closest I can come to running a restaurant without actually having to own or work in one. I am looking forward to trying new recipes, creating new dishes, and experimenting until I perfect every meal I touch.</p> <p>So come share this journey and watch as I go from Mom the cook, to Adrienne the chef. I look forward to the journey and the experience.</p> <p>Adrienne</p>Thyme Out for Momhttp://www.blogger.com/profile/12292296395595840395noreply@blogger.com0tag:blogger.com,1999:blog-4957953790457992819.post-77176612095124579242008-11-24T17:02:00.000-05:002008-11-24T17:04:11.846-05:00New Moms Need a Thyme Out<div class="entry"> <div class="snap_preview"><p>Hello everyone. We’d like to welcome you to the Thyme Out for Mom blog. This will serve as our home base until out website is up and running. Allow us to introduce ourselves.</p> <p>I am Adrienne Graham. I’m a serial entrepreneur and owner of Hues Consulting & Management Inc (a recruitment strategy, training & consulting firm specializing in diversity recruitment of senior level executives). I am an author of a soon to be released book Go Ahead, Talk to Strangers- The Modern Girl’s Guide to Fearless Networking, and I’m working on my second book on women power brokers. My passion is cooking and baking. I find that with the stresses of my other business endeavors, cooking relaxes me. I am a mom to a wonderful 17 year old soon to be graduated from high school son, but I always remember the early days when he needed me most. Several friends and family members have had babies this year and their experiences and my passion for cooking led to the creation of Thyme Out for Mom. Always the one people come to for food, I decided to make it into a business venture and talked my friend Cynthia into joining me (because with my other obligations, I’d go crazy trying to do it all myself). I live in Atlanta, GA and have the love and support of my family (wonderful hubby and amazing son). I can go on, but I’ll let Cynthia do her intro!</p> <p>In addition to Personal Chef services for new moms, we also provide real time cooking lessons in person (locally) or via web. Look for our new cookbook to be released in mid 2009. We’ll be happy to share our experiences with you through this blog and video diaries. We hope you continue to follow us and learn a lot from us.</p> <p>We salute all the moms!</p> <p>Adrienne & Cynthia</p> </div> </div>Thyme Out for Momhttp://www.blogger.com/profile/12292296395595840395noreply@blogger.com0