Carne Asada, Ethiopia and Paintbrushes

I feel like I have so many things to post about that I don’t even know where to begin. But, I suppose if everyone has recovered from my picture-riffic post from our Memphis vacation, I shall move things along to more current matters.

First, and perhaps the most exciting to me is that there is news from Ethiopia! You remember that my sister and brother-in-law are adopting two baby boys from Ethiopia, don’t you? (And the wildly successful silent auction we held to raise funds?) Well, Rebecca got a call from the adoption agency on Thursday saying that there are two babies at the orphanage with “their names on them”.

(Can we pause for a moment to recognize the gravity of this situation? A week earlier their caseworker told them hopefully that the orphanage just receive “a bunch of new babies”. I can’t help but take pause and acknowledge that these children have all just lost their parents either by abandonment or death. It really greives me to think that their lives have been permanently altered, and that they will never see or know their biological mothers or fathers. This is a huge moment in their lives, one not to be taken lightly. “A bunch of new babies just came in” breaks my heart.)

Anyway, back to the uplifting news. There are two babies! For us! (Well, for my sister and her family. But I feel a strong sense of ownership as well!) They cannot give any details until all of the paperwork is complete, so we have been told to expect a call this week or next with names, ages, PHOTOS!!!, and so on. We do not know yet even if they are twins or unrelated. (If they are not related, there is an additional $4000 fee, but they will, of course, take whatever they are given with great glee and love.)

This is an exciting time! I will let you know when we know more. I can’t believe my nephews are in Africa right now. Probably sleeping. Maybe crying or laughing. But they’re ours and I just can’t wait to get them home and to love them. And, if I feel this strongly, you can imagine how anxious and excited their Mama and Papa feel about this news. Rebecca has been nesting like a nut all weekend! :)

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On a much less earth-shattering, world-changing note, I have some design updates from the Myers casa. Christine recently brought to my attention that I have been remiss in sharing final photos of the bonus room makeover. I shared some teasers and then a few shots with some but not all of the pieces in place. I plan to make that right very soon.

You may have also seen if you follow me on Twitter that I have been working on transitioning Oliver’s room from toddler to big boy. I have made leaps and bounds, but there are still a few hops that need to happen in that redo as well.

And, as if we don’t already have enough design balls in the air, we have recently undertaken the task of finally showing our guest room some love. It’s the last room in the house that still has a paint color from the previous owners and it is TIME.

Ryan has a UD+M apprentice beginning next week here at the house for the summer. We plan to make a work space for her in the guest room, so we’re going to have to haul paintbrushes to be presentable by the 15th.

Not only that, but we are trying to lure some of our favorite people to come and visit us this summer when they get the chance. A fluffy, inviting guest room is certainly more welcoming than a shameful laundry pit, don’t you think?

It sounds to me like I have a design post in my near future. Maybe by the end of last week (if I can manage to haul paintbrushes, as I so eloquently put it), I’ll have some happy progress to share.

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Hm, what else? Have you all noticed the changes to my blog layout and design? Our family now has faces and blurbs, which I believe makes us an official blog family, does it not?

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Now, some recipes. As if this post isn’t long enough. Last week I tweeted that I was making a new Carne Asada recipe and that if it was tasty, I’d share the recipe on my blog.

Um, let’s just say that the roasted veggies along were worth writing home about. Or, at least blogging about.

Here is that recipe:

1 red and 1 yellow bell pepper

1 red onion

(I doubled the veggie ingredients and was not disappointed!)

Thinly slice vegetables, and brush with olive oil. Roast in 350 degree oven for 1 hour, wrapped in foil, OR grill alongside meat. Peel back skins after roasting. (I roasted my veggies flat and uncovered on a baking sheet and did not peel back he skins. Personal preference.)

2 lbs. Flank Steak

Magic Spice:

1 t. cumin

1 t. oregano

1 t. paprika

1 t. ginger

2 t. seasoning salt

1/2 t. pepper

Grind and mix all these spices together.

Juice of 1 whole lemon and lime

2 cloves pressed garlic

1 T tequila

Add all ingredients except steak in a bowl and mix well. This is the asada marinade. Marinate meat in mixture for at least 1 hour, then grill. Slice in thin strips after grilling. Serve meat in heated corn tortillas (I prefer flour!) with roasted veggies and black beans for sides. Garnish with sour cream, cilantro, shredded cheddar cheese, avocado and lime wedges.

Yum.

4 eggs, plus 1 extra egg white

1/4 t. ground cinnamon

1/4 t. allspice

4 slices thick white bread

1 T butter, melted

BERRIES

1/2 C superfine sugar

1/4 C freshly squeezed orange juice

2 C mixed seasonal berries, such as strawberries, raspberries and blueberries. (We used raspberries and bananas and were happy as clams!)

Preheat the oven to 425. Place the eggs and egg white in a large, shallow dish and whisk together with a fork. Add the cinnamon and allspice and whisk until combined.

Soak the bread slices in the egg mixture for about 1 minute on each side. Brush a large baking sheet with the melted butter and place the bread slices on the sheet. Bake for 5-7 minutes or until lightly browned. Turn the slices over and continue to bake for an additional 2-3 minutes.

Meanwhile, place the sugar and orange juice in a medium pan and bring to a boil over low heat, stirring to dissolve the sugar. Add the berries, turn off the heat, and let cool for 10 minutes. Serve spooned over the toast.

Seriously, a real treat.

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