Saturday, February 6, 2010
"Last Day" With My Nephew
Posted by Christina at 6:07 PM 1 comments
Monday, February 1, 2010
Update
So, I've been busy in the mornings all last month and this first week of Feb. babysitting my adorable nephew Gabriel. He is truly one of the best one-year-olds I have ever had to sit! He's normal routine is I get there at 8.30am has a bottle, plays a little, then we take a bath and that triggers a nap!(by this time it's anywhere between 10 and 10:30am) He'll sleep forever so I need to wake him up to play a little more before noon for lunch time. He loves pasta (go figure! he's Italian isn't he??) and then some meat. He goes nuts for a bit a squashed banana! His latest words/sound have been "ca-ca-ca" (I think for Carlotta his sister) "broom broom" for cars and "arrrr" for Lions (he has a cute lion book). His daddy comes home around 1:30p.m. and then I go home.
The rest of the day I've continued teaching English and am happy to report that the school is happy with my work and has asked me to continue working for them at moment. I'm teaching individual and group lessons. The group lessons are actually part of a Master's degree in 5 star Hotel Management, so that's good to put in my Resume. I've also been asked to direct their summer school at Forte Village Luxury Resort, so I'm looking forward to that too (I hope!!)
Posted by Christina at 3:00 PM 4 comments
Labels: update
Saturday, January 30, 2010
VIVIAN MAIER

Posted by Christina at 6:37 PM 0 comments
Thursday, January 28, 2010
French Onion Soup
1/2 stick butter
1 tablespoon olive oil
8 cups thinly sliced onions (about 2-1/2 pounds)
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon flour
8 cups homemade beef stock, or good quality store bought stock
1/4 cup Cognac, or other good brandy
1 cup dry white wine
8 (1/2-inch) thick slices of French bread, toasted
3/4 pound coarsely grated Gruyer
Directions
Heat a heavy saucepan over moderate heat with the butter and oil. When the butter has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently until they are a dark walnut color, 25 to 30 minutes.
Sprinkle the flour and cook slowly, stirring, for another 3 to 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to the simmer, adding the rest of the stock, Cognac, and wine. Cover loosely, and simmer very slowly 1 1/2 hours, adding a little water if the liquid reduces too much. Taste for seasoning
Divide the soup among 4 ovenproof bowls. Arrange toast on top of soup and sprinkle generously with grated cheese. Place bowls on a cookie sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls. Serve immediately.


Posted by Christina at 10:18 AM 3 comments
Labels: recipes
Friday, January 22, 2010
"Phunny" Phase


Posted by Christina at 3:43 PM 6 comments
Thursday, January 21, 2010
For all you crafsty people out there!
Posted by Christina at 2:11 PM 1 comments
Labels: crafts
Wednesday, January 20, 2010
Baby Shower Gift Idea The PUJ TUB!!!

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Posted by Christina at 12:45 PM 2 comments
Labels: baby






