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SunnyByrd
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Living In: Seattle, Washington, USA
Member Since: Jan. 2008
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Italian, Nouvelle, Mediterranean, Low Carb, Healthy, Vegetarian, Dessert, Kids, Quick & Easy, Gourmet
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Jul. 2, 2009 9:40 am 
Updated: Nov. 4, 2009 11:41 pm
It’s true. Yesterday my firstborn turned 21, and today the baby is 16.    The BB2 is off with buddies today, and will be home this afternoon to bathe in the adoration of his parents and his hungover big brother. He has requested sushi for his birthday dinner, followed by blueberry… MORE
I love this picture, so I use it often. :)
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BB2's Birthday 'Cakes. He wanted me to name this picture "Pancake Indigo Love." So, okay. :)
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Tags:  Family
 
From The Blog:  Byrdcalls (cheep)
Pesto-Stuffed Pork Chops with Caramelized Onions
  
Chicken Hariyali Tikka
About this Cook
I have an excellent husband, two mad-hot genius boys (16 & 21!), and a mean fish. I'm happy.
My favorite things to cook
Soup is probably my favorite, and baking my least favorite, but I'm not picky. What do you want?
My favorite family cooking traditions
New ones!
My cooking tragedies
I torture myself making things I hate to make, but want to have, a lot. My tragedies usually turn into comedies, so they are worth having, too. Read Sunny, Celeste, and the Chocolate Stars on my blog if you want a little peek at an example.
Recipe Reviews 711 reviews
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Mexican Mocha Bundt Cake
Great cake! I've made this twice in the last 2 weeks. The first time, I had a little trouble with my pudding layer and part of the cake fell on it - still yummy, but not so cute (became lovely cake balls!). Make sure your pudding is in a *thin*, even layer. I loved the cinnamon-coffee flavor of this and will definitely make it again. Both times my cake took 55 minutes to bake - something to keep in mind. Thanks for the recipe!

0 users found this review helpful
Reviewed On: Nov. 6, 2009
Chipotle Shrimp Tacos
Delicious - and spicy! I loved the bacon, shrimp and chipotle together, a combo I had never tried. I added a little lime juice to combat the dryness. I served this with avocado, which helps break the heat and was a great texture with the shrimp. Thanks for the recipe!

0 users found this review helpful
Reviewed On: Nov. 6, 2009
Fiery Fish Tacos with Crunchy Corn Salsa
Another great idea, unfortunately written. I bought the ingredients for this recipe without reading the amounts called for (my bad), but was able to adjust them as I made it. An inexperienced cook following this recipe is going to end up with incredibly salty fish that will burn their face off. Even changing the tablespoons to teaspoons is going to be HOT, so I would suggest just seasoning the fish to your taste. The salsa is full of great textures, colors, and flavors, but is bland as written; salt and cumin helped make it a great contrast to the fish. In the end, we enjoyed these very much, but I can only recommend title - and can only assume that all the great ratings came from people that did not follow this recipe as written. Sorry!

1 user found this review helpful
Reviewed On: Nov. 6, 2009
 
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