Giveaway, Grads and Good Stuff!

 Alrighty folks, today is the last day to enter the giveaway. I realized that I did not put an end date so today will be a week since it opened and that sounds good. Tonight at 8:00 pm Pacific Time I will close the giveaway.

I have been a little busy this last week with work, graduation and family here. So I plan to get back on schedule. Thanks for the patience :)

Last week was graduation for the University and our neighbor graduated! I was so honored when he asked me to make lunch for his family and friends. We have had him over a few times for dinner and he really enjoyed my cooking. So I planned out a menu and we shopped and Friday and Saturday I cooked up a storm. Not to mention I worked a double at the restaurant on Saturday. For the restaurant, graduation is the second busiest day of the year next to Valentine's Day. It was a hectic but fun day! I love having twenty things to do and only a certain amount of time, I thrive on being under pressure.

Here is our menu:
Starters:
Romaine Lettuce Wraps:
 In a large lettuce leaf with a dollup of guac, spoonful of veggies and drizzle with one or all three sauces, wrap it like a taco and enjoy!
Guacamole
Diced Red Bell Pepper
Diced Cucumber
Diced Celery
With Sauces of
Hummus
Roasted Red Bell Pepper Sauce
Cilantro Serrano Sauce

Baked Polenta with Sauteed Mushrooms

Entrees:

Fire Roasted Corn, Bell Pepper and Broccoli Salad
Veggie Burgers
Grilled Eggplant
Sweet Potato Enchiladas

Dessert:

Fruit
Candied Pecans
*I will post the recipes*

I made it for about ten people and everyone throughly enjoyed themselves.
I love cooking and I was so thankful to give a special gift to our Graduate.
Congratulations Robert!!!

Lastly, we had my sister and her family stay the other night on their way up to Northern California. They are staying with Scott's mum and then will visit here for about a week. We all stayed up late talking and the kids just adored New Zealand cousins. Enzo calls the "Museum Cousins". He can't quite say New Zealand ;)

 Good Stuff! I can't wait to spend more time together!

We Rule the Pool

As it started to warm up around here I thought I would bust out the mini pool.

The kids were excited and could hardly wait for me to inflate our little two ring pool.

It was a bit windy so I put up a sheet to block the wind a little.

It was connected to the jogger and they played naptime in the little cubby it created

They jumped in and splashed each other.

Enzo watered the roses.

All in all a fun day!

They are Here! They are Here!!!!

Seven years ago in March my sister and her family moved to New Zealand. They are officially Kiwis. I have been over there two times to visit. My sister and her family have been officially in the United States since the 5th. Scott stayed with us that night and talked at our church on Sunday. It was great visiting with him but I still have not seen my sister.

My sister and her husband

However I will see them all today!!!! I am so excited. It has been two years since we have seen each other. My sister is my best friend, an awesome mom, and my shorter but older sister. We have tons of inside jokes and opted to share a room for years. She used to beat me up until I got taller. I miss her and her family. They will be here in the U.S. until mid July.

Yippee!!!

#9 on the List, Done!

Don't forget to enter my giveaway!

On my list I was going to make a nursing cover for my friends baby shower. Well, I had fun and I went a little over board. This is the first bib that I have ever made....so easy and I do not know why I have not made them before!
She is having a boy and had lime green, brown and white polka dots on the invite.

I made the nursing cover with brown and light blue bubble dots

Two burp cloths with brown and white polka dots

Reversible bib with a snap and yes, those are little skulls and cross bones, so cute.

I also made a drawstring bag from this easy tutorial

It is my gift bag with all the goodies inside

Skirt Giveaway!

Alright Folks, after playing around with the skirt I have decided it is not for my body type. I took in the extra fabric and it still makes me look frumpy. I need a fitted skirt. My loss, your gain.

I am giving away my skirt to whoever wants it. It is a cute simple swing skirt.
I can easily tailor it to your waist since there is room to make it bigger or smaller.

It is knee length for me and I am 5' 10''.

Rules:

1. Need to leave a comment. Any old comment would be fine, dog's name, color of bra, did you shower yet today, or whatever.

For extra entries
1. "Like" Going Kiwi on FB
2. Become a Follower
3. If you have tried one of my recipes let me know-good or bad :)

 Good Luck!

Craft Time

We had craft time

They cut up foam sheets and glued them on a crown

Enzo did such a great time holding the paper with "lefty"

Enzo using two hands and cutting :)

I love that craft time does not have to be anything crazy,

glue

scissors

something to cut

and

they are busy for at least 30 to 45 minutes.

Love it.

Broiled Polenta and Mushroom Ragout

 I am always searching google for frugal vegatarian meals and this one popped up the other day. I love polenta and I love mushrooms, so I had to try it and I am so glad I did. I am adding this to my menu plan queue. Enzo ate three helpings and about five polenta sticks. Kira actually ate all of her mushrooms and tred the polenta. Still not crazy about polenta but ate three bites of it.

Broiled Polenta
Ingredients
6 1/2 cups cold water

1 1/2 teaspoons salt
2 cups yellow cornmeal (not stone-ground)
I sprayed the baking sheet with olive oil so it would not stick
parchment paper

Directions:
Bring 6 1/2 cups cold water with salt to boil and slowly add cornmeal in a stream in a large pot. Whisking quickly the whole time. Reduce heat to low and cook for about 20-25 minutes. Keep stirring constantly with a long-handled wooden spoon because it will bubble and can splatter causing burns. Continue until polenta begins to pull away from side of pot.

Pour polenta into baking pan covered with parchment paper, using a warm cup of water dip your wooden spoon and then spread evenly.

 Let pan cool on a rack until polenta is lukewarm about 20 minutes.

Spray olive oil on a different baking sheet and invert first baking pan onto sheet to unmold.

Preheat broiler 

Broil about 4 inches from heat until pale golden, 10-20 minutes. Check every five minutes to ensure you do not burn.  Cool 5 minutes, then cut into 3- by 1 1/2-inch sticks.

Mushroom Ragout

1 Tbs olive oil

1/2 large onion, finely chopped

3-4 packages (24-32 oz) white or cremini mushrooms, quartered

Coarse salt and ground pepper

1 tsp crushed dried rosemary

Mary-Ann's Seasoning salt

4 Tbs tomato paste

2 tsp balsamic vinegar
4 cups water

Directions

In a large skillet, heat oil over medium. Add onion and salt and pepper cooking until soft, about 5 minutes. Add mushrooms and add seasoning salt. Cover and cook until mushrooms release their juices, about 10 minutes.

Uncover pan and cook on high, stirring often, until liquid has evaporated about 5-10 minutes. Then cook mushrooms until brown, 2 to 3 minutes.

Add rosemary, tomato paste and water. Simmer until sauce has thickened, 10 to 15 minutes.

Stir in vinegar.

Serve over polenta. Enjoy.