TanaraBears Blogs!: April 2012

4/30/12

End Of The Month - [04.30.12] - #182

I cannot believe that it is the last day of April 2012, like where has this year gone?

Today has been a long day, after cleaning the whole house, showering getting ready and filming a video (which i cant use because im all blurry cause the kids touched the lens ugh) I still feel like i have a ton to do.

I still have laundry to do, dishes to do, dinner to cook, the kids to bath and put them to bed.

Fayth hasn't seemed to have been feeling well lately, Taye just got home yesterday and he seemed a little off, so now im thinking she got sick from him, and I hate that because I dont even know what to expect, not to mention I feel like crap.

4/29/12

Happy Birthday Daddy - [04.29.12] - #181

I want to wish a very happy 25th birthday to Dusty.

Hunny you are the most amazing father, and fiancée anyone could ever ask for.

Your the most loving, sweet, caring, amazing, awesome, amazing, fantastic, sexy, funny, yummy, spectacular, perfect, man there ever was, and there is noone in this world that makes me feel the way you do, there is noone I could ever imagine living my life with, your my future husband, my fiancee, my bestfriend, my soul mate, my other half, my better half, my everything.

I love you and I hope you have the most amazing 25th birthday ever!

4/28/12

Yummy - [04.28.12] - #180

Here are my favourite alcoholic beverages and how to make them :)

1. Porn St*rs

1 1oz shot of Blue Curaccao

1 1oz Shot of Rassberry sourpuss

Then fill your cup with sprite :)

2. Long Island Iced Tea

1/2 oz vodka
1/2 oz gin
1/2 oz rum
1/2 oz tequila
1/2 oz triple sec
3/4 oz lemon juice
1/2 oz simple syrup
3 - 4 oz Coca-Cola

4/27/12

Home made Perogies - [04.27.12] - #179

Ingredients

Savoury Perogy Dough recipe
2 tbsp (30 mL) butter
1 onion, sliced
Filling:
1 lb (454 g) russet potatoes, peeled and cubed
2 tbsp (30 mL) butter
1/3 cup (75 mL) finely chopped onion
1/2 cup (125 mL) shredded Cheddar cheese
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper

Preparation

Filling: In large pot of boiling salted water, cook potatoes until tender, about 15 minutes; drain and transfer to large bowl. Mash well.

In saucepan, melt butter over medium heat; cook onion until golden and tender, about 5 minutes. Add to potatoes. Stir in cheese, salt and pepper. Set aside.

Working with 1 portion of dough at a time and keeping remainder covered, roll out on lightly floured surface to scant 1/4-inch (5 mm) thickness.

Using 3-inch (8 cm) round cutter, cut into rounds. Place 1

tsp filling on each round. Lightly moisten edge of half of the round with water; fold over filling and pinch edges together to seal.

Place on flour-dusted cloth; cover with tea towel. Repeat with remaining dough and filling, rerolling scraps, to make 36 perogies.

In large pot of boiling salted water, cook perogies, in batches and stirring gently, until floating and tender, about 5 minutes.

With slotted spoon, remove to colander to drain.

In skillet, melt butter over medium heat; cook onion until golden, about 8 minutes. Add perogies; cook until golden.

4/26/12

White Chocolate Cheesecake- [04.26.12] - #178

Ingredients

4 (1 ounce) squares white chocolate
3 (8 ounce) packages cream cheese
3/4 cup white sugar
1/4 cup all-purpose flour
3 eggs
1 1/2 cups heavy whipping cream
1/2 teaspoon vanilla extract
2 cups finely chopped white chocolate
2 fluid ounces brandy

Directions

Preheat oven to 300 degrees F (150 degrees C). Wrap the outside of a 10 inch springform pan with foil. Grease the inside of the pan.
Place the cream cheese, sugar, and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
Melt 4 ounces of the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy cream. Blend well. Pour mixture into the prepared springform pan.
Place cheesecake pan in a water bath filled with warm water. Bake at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
To make White Chocolate Brandy Sauce: Place 1 cup heavy cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over 2 cups of finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.

4/25/12

The Boys - [04.25.12] - #177

4/24/12

My Nephews - [04.24.12] - #176

Mr. Lukey :) This little man right here is my bestest little buddy!

I was babysitting him when I went into labour with Fayth lol.

He's just so sweet and adorable, he loves Taking pictures with Auntie :)

This little man here is awesomeness, he is the smartest funniest little boy, always wants to make you happy and make you smile, and always wants to play no matter how busy you are he just wants you to play anything with him.

4/23/12

Park Day [04/23/12] - #175

Today was a beautiful hot +23, we woke up this morning and I decided I wanted to go for a walk to the store. We left here at 11am, and didn't get home until 7pm :)

We met up with Maria, and the boys. Walked to the store, then walked to the park. We figured it was to sandy and there was no shade, so we stopped by Maria's house and filled up the pool, then decided to walk to another park and let the pool water warm up.

The second park was much nicer. The kids were able to run farther, and the park itself was much bigger and more interesting,

By the time we got back to Maria's around 3.30pm, we were all pretty wiped, we hung out and played in the pool for a bit but noone was really up for it.