Wednesday, March 23, 2011

Perfect deals to make a date night and fun for all members of the family - Baltimore Insider Deals |

Get ready for a date night maybe or spend some time with your family with some of today's Baltimore insider deals:
For more insider deals: subscribe to email notices below, find Baltimore Insider Deals Examiner on Facebook and follow @BmoreRestaurant on twitter

Sunday, March 20, 2011

6 months and feeling it

It is hard to believe I am 6 months already- and trust me I am feeling it!  By the time 3:40 rolls around at work I am ready to pass out for a 5 hour nap.  The poor students have been getting the short of the stick because I get cranky quickly!  My saving gace right now is that my stop work date is quickly approaching!  They told me it wasn't bed rest just that with multiples and my job I need to be off my feet and no stress.  My feet and back aren't killing me but my calves are!  I try to stretch in my sleep or when I wake and I end up giving myself a charlie horse.

I was told I was blossoming on Friday at work!  Oh boy!  Not only that but my Husband's favorite questions these days starts with "When your belly gets EVEN BIGGER how are you going to....?" He knows the way to a woman's heart! 

Something I have noticed while shopping for baby clothes is that you can find all these cute summer girl clothes but the same old stuff for boys- just a different color or print on it. Also am I nuts or what because there seem to be a lot of long pants and heavy clothing with the summer stuff.  Where are the cute little shorts outfits, etc?

After 3 tries of the 1st ultrasound they finally got all the measurements.  They ended up sending to a new place for the 3rd time where all they do is baby testing etc.  I swear the room they put in there is like a suite at a 5-star hotel.  Flat screen TV on the wall so everyone in the room can see the ultrasound.

However, they did find that baby A has a enlarged blood vessel around the belly button area.  They explained how if the blood flow in that area was low it could cause a blood clot.  Luckily they said the blood flow is great so it is nothing to worry about and they will just keep an eye on it.  Everything else looks perfect!

The boys move like they are at a rave in there sometimes.  The movement now sometimes even hurts and is uncomfortable!  The Husband gets freaked out every time he feels it and when you see my belly jump.  I had the remote laying across my belly last night and it look like it had jumping beans in it!

I really need to post a picture of the nursery closet to show you the diapers- My Husband is the BEST bargain shopper ever!  He has now moved on from diapers to toys!  The Twins are going to be sooo spoiled by their Daddy (yet I am not allow to buy clothes for them LOL).

Good Deal for Parents

Parent and Child

Today's Save:$4 for a year-long subscription to Parent and Child ($10 value)

Expires 11:59 PM - Mar 22, 2011

My Pretty Pretty Princess

Today's Save:Treat your diva to a two-hour pampering package with a My Pretty Pretty Princess Mobile Spa Party ($325 value)

Expires 11:59 PM - Mar 22, 2011

Sunday, March 13, 2011

An evening with acclaimed pastry chef, author and teacher Nick Malgieri

I had the wonderful opportunity to attend an evening with internationally acclaimed pastry chef, author and teacher Nick Malgieri.

Pastry chef, Author and Teacher Nick Malgieri
Nick Malgieri, former Executive Pastry Chef at Windows on the World, is a 1996 inductee into Who’s Who of Food and Beverage in America. In 1998 and 1999, he was voted one of the ten best pastry chefs in America by Chocolatier and Pastry Art and Design magazines. A graduate of the Culinary Institute of America, he apprenticed in Switzerland and was subsequently employed at the Hotel de Paris and the Sporting Club in Monte Carlo and at the Reserve de Beaulieu in France. In New York he was Assistant Pastry Chef at the Waldorf Astoria; Executive Chef at Paine Webber, Inc.; and Pastry Chef at the Board Room, a private club.

The stories and insights he shared and passed on would leave even the novice baker in awe! I can't wait to try out my first recipe from BAKE!: Essential Techniques for Perfect Baking - and I am having a hard time picking which one I would to do first. I better do it quickly before it walks away because my Mother and Father seemed very interested in the cookbook!

Those is attendance were none other than well known local food bloggers of the Baltimore area. Each person brought with them a sweet or savory dish to share with the group.

Chef Nick Malgieri is known to a number of you who bake, you probably have one of his cookbooks on your shelf:
That evening we had the privilege to sample two of his latest unpublished recipes and he has allowed us to share then with our readers...

Copyright © Nick Malgieri 2011, All Rights Reserved

Unlike most biscotti that are formed into narrow loaves before baking, tozzetti are spread in a pan. After the initial baking, they are cut into narrow strips and dried in the oven until shatteringly crisp.

Makes about 80 thin biscotti

  • 2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
  • 2 teaspoons baking powder
  • 1 1/2 cups whole blanched almonds, lightly toasted
  • 1 cup whole blanched hazelnuts, lightly toasted
  • 3 large eggs
  • 1 1/3 cups sugar
  • 2 tablespoons Sambuca liqueur
  • 2 teaspoons vanilla extract
  • 1 tablespoon aniseed, crushed
  • One 9 x 13- x 2-inch pan, buttered and lined with buttered foil

1. Set a rack in the middle level of the oven and preheat to 350 degrees.

2. Stir the flour and baking powder together, then stir in the almonds and hazelnuts and set aside.

3. In a large mixing bowl, whisk the eggs, then whisk in the sugar, continuing to whisk for a minute until somewhat lightened. Whisk in the liqueur, vanilla, and aniseed. Use a large rubber spatula to stir in the flour and nut mixture.

4. Scrape the mixture into the prepared pan and smooth the top. Bake until just firm, about 20-25 minutes. Cool in the pan on a rack.

5. When completely cool, slide the slab of baked dough to a cutting board. Use a sharp serrated knife to cut into three 3-inch wide bars, then cut across them to make 1/2-inch thick biscotti. Arrange the cut biscotti on 2 paper-lined pans.

6. Dry the biscotti until very crisp but still light in color at 325 degrees for about 20 minutes. Cool and store in a tin.

Copyright © Nick Malgieri 2011, All Rights Reserved

The sweet, mellow flavor of Bourbon has a great affinity for chocolate. Serve this unadorned cake with a little unsweetened whipped cream.

Makes one 8-inch cake, 8 to 10 servings

  • 2 sticks (8 ounces) unsalted butter, cut into 12 pieces
  • 8 ounces bittersweet chocolate (70%), cut into 1/4-inch pieces
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour (spoon flour into dry-measure cup and level off)
  • Pinch of salt
  • 5 large eggs
  • 3 tablespoons best-quality Bourbon
  • 1/2 cup dark brown sugar, firmly packed
  • One 8-inch round 2-inch deep pan, buttered, bottom lined with a disk of buttered parchment

1. Set a rack in the upper third of the oven and preheat to 350 degrees.

2. Melt butter in a saucepan over medium heat, allowing it to sizzle and get really hot. Remove from heat, add chocolate and whisk smooth.

3. In a bowl, whisk the granulated sugar, flour, and salt together; add all the eggs and Bourbon. Whisk together smoothly.

4. Stir the brown sugar into the butter and chocolate mixture and stir into the batter.

5. Pour the batter into the prepared pan and smooth the top. Bake the cake until the center is still soft, but no longer liquid, 25 to 35 minutes.

6. Cool the cake on a rack.

7. To serve the cake, invert to a platter and remove the pan and paper. Cover loosely with plastic wrap if not serving immediately.

TOTEM by Cirque du Soleil Date Night giveaway

Enter for a chance to win a pair of tickets to TOTEM by Cirque du Soleil (in Baltimore) & Gift Certificate

TOTEM Cirque du Soleil Date Night: Win a pair of tickets to see TOTEM by Cirque du Soleil (valued at $85 each) and a $100 Gift Certificate

Love that redbox!!!!

Wednesday, March 2, 2011

FREE Fry Day at Chick-fil-A on March 4th

In celebration of the national availability of Heinz Dip & Squeeze Ketchup, March 4, 2011 is being declared FREE Fry Day at Chick-fil-A restaurants nationwide. Between 2 and 4 pm local time, ketchup lovers who ask for Heinz Dip & Squeeze Ketchup at all Chick-fil-A restaurants will receive a FREE medium order of Chick-fil-A Waffle Potato Fries, limit one per customer.

Heinz Dip & Squeeze Ketchup is an innovative new package that allows for both dipping and squeezing and holds three times as much Heinz Ketchup as the traditional packet. Chick-fil-A is the first restaurant partner to carry it nationwide.

Ketchup lovers can join the fun by posting photos of FryDay dipping and squeezing action on the Heinz Ketchup and Chick-fil-A Facebook pages: and Twitter users can follow @DipAndSqueeze and @ChickfilA and use the hashtag #FreeFryDay on FryDay, March 4 for a chance to win prizes! 


Related Posts with Thumbnails