Tag Archives: christmas

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It’s been awhile.  So the quick rundown on what we’ve been up to since the last time we updated this is going to be a bit long…

Nick headed down to Austin for the Supercomputing conference towards the end of last month.  I’m told that Austin is as weird as it’s been kept, and that it would be a cool place to live.

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While Nick was down in TX, I was finishing up the last parts of the home improvment fall project – mainly repainting our bedroom and getting the backsplash up in the kitchen.

We headed back to Rochester for Thanksgiving (that was an earlier post), and then came back to MD with a full week including my company holiday party and our annual holiday party back to back.  All of the holiday baking was put to work in the form of take out boxes for everyone to take home.dec2008_3dec2008_4

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We splurged a bit on a pre-Christmas present to ourselves – a nice Nikon digital camera and an extra zoom lens.  We headed down into the DC on a lovely brisk Winter day to play tourist with the new camera.dec2008_10dec2008_12dec2008_13

December was flying by, and (amazingly) I was able to hold out until we had ‘our’ Maryland Christmas to give out presents to Nick, Cashew or Pinot.  Good times were had by all, Christmas at home.  dec2008_2dec2008_5dec2008_15dec2008_17

Right after that, December 19th rolled around and – just in time for the biggest snow storm of the year to hit the east coast – it was time for us to drive to Rochester.  (Nick was amazing through non-stellar driving conditions the entire route.)  We picked up a real tree and decorated it with my mom, and had a lot of fun watching Pinot romp around in (her first?) big snow experience.  Cashew wasn’t so happy to be away from home, but we had a wonderful few relaxing days with my mom in the ROC. dec2008_19dec2008_20 The turntable that we got for my mom was the awesome (loved listening to some old 45s), a few classic holiday flicks, and my mom did a great job of shopping this year (too much!)

After a few relaxing days in ROC, we drove to Buffalo to fly out to Nebraska.  A bit of snow on the way there, we thought we were going to have to shovel ourselves out on the way back.  The Christmas trip to NE was great as always, with the fun amplified by 2 youngun’s under 2 years old, and everyone’s willingness to let me play with all of the new camera settings.  dec2008_21dec2008_22dec2008_29

And alas – after heading back to Buffalo (60 degree weather no less), driving back to Rochester, sleeping a bit, having lunch with my mom and then driving back to MD, we’re back home, momentarily at least.  Excited to see my neice Vanessa tonight (who is down visiting Melanie for the new year).  And soon….  very very soon…  our new year trip awaits :)

Enter Dannika, born while we were in Croatia this past summer – isn’t she a cutie? And who knew – second time in 22 years that the holiday tree has kicked the bucket before the holiday – the indoor pine needle floor was picked up and the tree was out right after Santa’s arrival on Christmas morning. Derrek’s MP3 player, Gina’s coffee pot & Green Mountain coffee, Kris’s salty oat cookies & golden compass books and L&ML’s Wii, cookies, Walton lunchbox & best of Branson CD all seemed to go over well. (Oh and Dannika’s firefly – coolest gift on the block for a 6 month old!)





We hopped off the plane, went out for an awesome brunch @ the country club, and wasted no time in heading back to Chad & Jen’s for an early Christmas… given the emininant birth of our next niece, the Omaha branch of the Rutar’s wouldn’t be making it to the farm for Christmas. Good times :)








Thanksgiving and leading up to Christmas photos – woot woot!


mmmm, it looks so good!

Pumpkin Upside Down Cake with Cranberry Pecan Topping

Source: From “A Passion for Desserts” by Emily Luchetti | (Servings: –)

16 tablespoons butter
1 cup brown sugar
2 cups cranberries
1 cup coarsely chopped pecans
2 large eggs
1 cup pumpkin puree
6 tablespoons vegetable oil
1.5 cups AP flour
1 cup granulated sugar
1.5 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon salt
Preheat oven to 350 degrees. Line bottom of 9-inch square pan with parchment paper.

Melt butter in a saucepan over medium heat. Add brown sugar and whisk until smooth. Pour brown sugar mixture into bottom of preared pan.

In a medium bowl, combine cranberries and pecans. Place them in the pan over the brown sugar mixture.
In a large blow, whisk together eggs, pumpkin puree and oil. In another bowl, sift together the flour, granulated sugar, baking powder, cinnamon and salt. Stir flour mixture into the pumpkin mixture. Carefully spread the batter over the cranberry pecan topping.

Bake cake until a skewer inserted in the middle comes out clean, 40-50 minutes. Let cool for 10 minutes. Place large plate on top of the cake. Invert the cake and plate together, then remove the pan. Carefully peel off the parchment paper.

Let cool completely before serving.
Can be made a day in advance; wrap in plastic wrap and store at room temperature.