Sketch Challenges

Today, I went over to my friend Lori's place to stamp. She has a really great stamp room. I am jealous.

I worked on three sketch challenges. I really enjoy sketch challenges. It makes me think of ways to use all the stamps I have. The first sketch challenge I worked on was Taylored Expressions Cupcake Challenge #29. I don't have any cupcake stamps that work with the sketch, so I decided to do presents, because who doesn't love presents on their birthday. I made it 5.5" inches square. I really liked the crispness of the colors I chose. This will be great card for a guy.

Stamps: Stampin' Up So Many Scallops, Holiday Tag Team (present)
Cardstock: Stampin' Up Brilliant Blue, Summer Sun, Whisper White
Ink: Stampin' Up Real Red, Brilliant Blue
Accessories: Stampin' Up Scallop Circle Punch, 1 1/4" Circle Punch; dimensionals

The second sketch challenge was Our Creative Corner's Saturday Sketch Challenge. Again, I did a birthday card, four of them to be exact. Birthday cards are in hot demand at my house. I love sending birthday cards to my friends and family. And why make just one card, when you already have the supplies out. Plus, this card can be personallized when I send it off. The colors don't come out quite right in the picture though.

Stamps: Stampin' Up All About Occasions, All About Birthdays (jumbo wheel)
Cardstock: Stampin' Up Creamy Caramel, Handsome Hunter, Whisper White
Ink: Stampin' Up Handsome Hunter
Accessories: Stampin' Up Hunter 1/4" grosgrain ribbon, tag punches, slit punch

The third sketch challenge was Jen del Muro's Sketch for You to Try. I immediately thought of the hibiscus flower in the stamp set I used. I made two of these.

Stamps: Stampin' Up Do the Hula
Cardstock: Stampin' Up So Saffron, Wild Wasabi, Lovely Lilac
Ink: Stazon Jet Black, Versamark
Markers: Stampin; Up Lovely Lilac, Garden Green, Close to Cocoa
Accessories: Stampin' Up clear embossing powder, dimensionals

I had also wanted to try out Lauren Meader's Saturday Sketch, but I ran out of time.

A Muse Addicts Shoebox Swap 8/14/08

Last week, I attended the First Annual A Muse Addicts Shoebox Swap. Don't tell Geeta, but I don't know if I am a true A Muse addict. Don't get me wrong, most A Muse stamps are whimsical and cute, but I would prefer if they were bigger, so you wouldn't have to use so many to fill up a card. However, I had a blast at the swap. It was the first swap I had ever attended and I thought it was a lot of fun. It made me want to do more swaps. I got to meet Lexi Daly, whom I admire for her work as a designer for Saltbox Studios. We got to make 16 cards and a template for a neat card keeper that Lexi demonstrated.

Myself and Lexi

Stamps: A Muse Fishing Boy and Gone Fishing; Stampin' Up Very Puny (sentiment)
Cardstock: Stampin' Up Summer Sun, Wild Wasabi, Ballet Blue, and Bashful Blue
Ink: Stazon Jet Black
Markers: Stampin' Up Brilliant Blue, Summer Sun, Blush Blossom,
Accessories: yellow stickles; Stampin' Up Brilliant Blue chalk and cloud template

Red, White & Blue Cupcakes

About a week and a half ago, I made these delicious Blueberry Cheesecake Cupcakes with Cherry Buttercream Frosting. They were inspired by this delicious recipe and were made for two blogging events. The theme for the Cupcake Hero July blog event was red, white, and blue cupcakes. It was hosted by Nikki and CB; however, I am too late posting for it. Although, I am not too late for Sugar High Friday hosted by Food Blogga and created by The Domestic Goddess. The Sugar High Friday #45 theme was a berry dessert. I am sneaking in just under the wire on this one.

And it trying to find all the appropriate links to put in this post, I came across Key Ingredient's Cooks Kitchen blog event which also happened to be a berry-inspired recipe.

Taste tasters included my husband, James, and my friends, Ranger, Lori, and Evalyn. James said "they weren't bad." This is a pretty good compliment coming from him. Although, I think, he prefers the cupcakes that inspired these cupcakes.

Blueberry Cheesecake Cupcakes

Source: me

Ingredients:

• 1 1/2 cups blueberries, divided
  
• 1 1/2 cups all-purpose flour
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon plus 1/8 teaspoon salt
  
• 3/4 cup sugar, divided
  
• 1/3 cup vegetable oil
  
• 2 large eggs, divided
  
• 1 teaspoon vanilla extract
  
• 5-6 drops blue food coloring, optional
  
• 3/4 cup water
  
• 2 3-oz. packages cream cheese, softened

Directions:

Preheat oven to 350°F. Grease or paper-line 16 muffin cups.

Using a blender or food processor, puree 1/2 cup blueberries. Set aside. Combine flour, baking soda, and 1/2 teaspoon salt in small bowl. Beat 1/2 cup sugar, oil, 1 egg, vanilla extract and blue food coloring in large mixing bowl until blended. Beat in pureed blueberries; gradually beat in flour mixture alternately with water (batter will be thin).

Beat cream cheese, 1/4 cup sugar, 1 egg and 1/8 teaspoon salt in small mixer bowl until creamy. Stir in 1 cup blueberries.

Spoon batter into prepared muffin cups, filling 1/2 full. Spoon filling by rounded tablespoon over batter. Spoon remaining batter over filling. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean.

Yield: 16 cupcakes

before going in the oven

Cherry Buttercream Frosting

Source: me

Ingredients:

• 3 cups confectioner's sugar
• 1/3 cup butter, softened
• 1 to 3 tablespoons marischino cherry juice
  

Directions:

Mix confectioner's sugar and butter in medium bowl with spoon or electric mixer on low speed. Stir in 1 tablespoon marischino cherry juice. Gradually beat in enough of remaining marischino cherry juice to make frostinig smooth and spreadable. If frosting is too thick, add more marischono cherry juice, a few drops at a time. If frosting becomes too thin, beat in a small amount of confectioner's sugar.

Yield: enough for 16 cupcakes

Taylored Expressions Cupcake Challenge #26 and a frog card

On Saturday, I got together with my friends Lori and Evalyn at Lori's place to stamp. I brought along two sketches to try. I only ended up doing Taylored Expressions Cupcake Challenge #26. I think it turned out really well, even though the engineer in me hates that my brads aren't in a straight row. I might need to retake the picture as I think it might be slightly out of focus.

Stamps: Stampin' Up Wild About You, Canvas and All Holidays
Cardstock: Stampin' Up Really Rust and Whisper White
Ink: Stampin' Up Really Rust and So Saffron; Stazon Jet Black
Markers: Stampin' Up Really Rust and So Saffron
Accessories: yellow brads from my stash

I'm trying to replenish my birthday card stash, so I also made two of the following card since I never make just one of a card.

Stamps: Stampin' Up Unfrogettable
Cardstock: Stampin' Up Wild Wasabi, Certainly Celery and Whisper White
Ink: Stazon Jet Black
Markers: Stampin' Up Garden Green, Certainly Celery, Tempting Turquoise, Cameo Coral; gold; Spica blue
Accessories: dimensionals for the dragofly and frog

Inking up Riley

So, I was lucky enough to get to stay home from work today (or unlucky enough since it was awake since 4:30 not feeling well reason I stayed home). I decided to spend the majority of my afternoon stamping. Not long ago, I had ordered some Riley moose stamps from Hanna Stamps. Some of what I ordered were the 2 cutest St. Patrick's day stamps for my friend Lori's birthday (she loves St. Patrick's day). I also ordered the Baking Riley, the Tractor Riley, and the Fishing Riley. Today, I inked those up.

First off, I used the Fishing Riley to create a birthday card for my nephew who loves to go fishing. He will be eight this Saturday.

Stamps: Hanna Stamps Fishing Riley; A Muse Gone Fishing
Cardstock: Stampin' Up Certainly Celery, Brilliant Blue, Whisper White; A Muse blue polka dot
Ink: Stampin' Up Brilliant Blue; Stazon Jet Black
Markers: Stampin' Up Creamy Caramel, Close to Cocoa, Garden Green, Ballet Blue, Real Red, Certainly Celery

Then I decided to finish off the sheet of A Muse Polka Dot cardstock by making a Tractor Riley birthday card. This one will make its way to husband's friend Ray, whose birthday is tomorrow.

Stamps: Hanna Stamps Tractor Riley; sentiment from Hero Arts Clear Design Number Zero
Cardstock: Stampin' Up Wild Wasabi, Whisper White; A Muse blue polka dot
Ink: Stazon Jet Black
Markers: Stampin' Up Creamy Caramel, Close to Cocoa, Garden Green, Summer Sun, Bashful Blue
Accessories: green plaid ribbon from my stash

Finally, I made some birthday cards using Splitcoast Stampers Wednesday sketch challenge SC186. One of these will go to my friend Geeta, who loves purple, although a bit late.

Stamps: Hanna Stamps Baking Riley Riley; sentiment from Hero Arts Clear Design Number Nine
Cardstock: Stampin' Up Elegant Eggplant, Whisper White; A Muse purple polka dot
Ink: Stazon Jet Black, Versamark
Markers: Stampin' Up Creamy Caramel, Close to Cocoa, Bashful Blue, Lavender Lace, Pretty in Pink, Regal Rose
Accessories: Stampin' Up Eggplant grosgrain, white embossing powder; Stickles X-mas Red

You Scream, I Scream, We All Scream for Ice Cream

So a few weeks back I made Raspberry Sherbert for me and some Mint Chocolate Chip Ice Cream for my husband. The Raspberry Sherbert didn't turn out quite right. It's not quite the right consistency as you can't really scoop it, so I won't share the recipe for it. However, the Mint Chocolate Chip Ice Cream turned out delicious, although next time I will probably double the amount of chocolate used. This meets the requirements for Mike's Table's frozen dessert blog event.

Mint Chocolate Chip Ice Cream

Source: my grandmother Ethel's old green recipe box

Ingredients:

• 1 1/2 cups sugar
  
• 1/4 cup flour
  
• dash salt
  
• 2 cups milk (I used whole milk)
  
• 4 eggs, slightly beaten
  
• 1 quart (4 cups) heavy cream
  
• 3/4 teaspoon green food coloring (I didn't use quite this much)
  
• 2 teaspoons peppermint extract
  
• 1 1-oz. square semi-sweet chocolate, finely chopped
  

Directions:

Combine sugar, flour and salt in a medium size saucepan; add milk gradually. Cook over medium heat stirring constantly until mixture thickens and bubbles. Remove from heat. Stir half of the mixture slowly into beaten eggs. Stir back into remaining mixture in saucepan. Cook stirring constantly 1 minute. Remove from heat; pour into a large bowl. Stir in cream, food coloring, and extract; chill completely. Pour into a 4-6 quart ice cream maker. Prepare according to manufacturer's instructions. Fold chocolate into soft ice cream. Freeze until firm.

Yield: a lot

A*Muse*A*Palooza Sketch Challenge (AP08SKETCH1)

As a lead-up to A*Muse*A*Palooza, there is a sketch challenge going on. Click here for details. Here are two takes on the sketch challenge. Both are almost the exact same, but the clouds are slightly more noticeable in the 2nd card. I'm not sure, which I like better. Which do you prefer?

Stamps: A Muse Fence and Lighthouse; Stampin' Up Small Sayings

Cardstock: Stampin' Up Summer Sun, Brilliant Blue, Bashful Blue, Whisper White
Ink: Stampin' Up Brilliant Blue and Basic Brown
Accessories: Stampin' Up Pastels (Basful Blue top and Brilliant Blue bottom) with Cloud, Moon Stars template, Hero Arts orange gemstone

Julia's Bridal Shower

The Sunday before last, I hosted a bridal shower for my future sister-in-law, Julia. Julia and I have a really good relationship and I'm looking forward to her joining the family in 11 days. The shower had a small turnout as most of Julia's friends have moved away from Austin since graduating from college, but we had a really great time.

Below are the two versions of invitations I made. I decided to go with the option without spokes to the umbrella. The umbrella I made by drawing onto pasteboard and cutting out. I then traced it on the designer paper and free-handed the handle with a white gel pen.

Stamps: Stampin' Up Big on Spring; Stamabilities Sophie Alpha Lower

Cardstock: Stampin' Up Summer Sun, Wild Wasabi, Certainly Celery Prints Designer Paper
Ink: Stampin' Up Wild Wasabi
Accessories: Stickles yellow, purple, turquoise and Xmas red; white gel pen

The shower was a Pampered Chef shower. My consultant Virginia Bettis did an awesome job. She had Julia try out and demonstrate a number of the products Julia had registered for, which was really cool as we got to see how they worked. The picture to the left is Julia modeling her new Pampered Chef apron that I decorated with her new name and kitchen checklist using colored Sharpies Virginia brought and we all signed and wrote a little best wishes note.

I had planned to make a cake for the shower, but I didn't want to go overboard since the number of people was expected to be somewhat low. My hubby tells me I have a tendency to do that. He's probably right, but you didn't hear me say that. The Melon Fruit Slush was delicious. My Mom liked it so much she plans to make it for "sip and see" she wants to host to show off her first grandbaby, my nephew. The recipe makes a lot, so I actually have half of it in my freezer for a later date. The Ham Florentine Wreath got rave reviews. I had made it once before and it was just as tasty as the first time I made it a few years ago. The Salmon Tartlets was a new recipe I tried. They were delicious the day of the shower, but as leftovers the next day they were kind of dry. The Blonde Toffee Brownies is a recipe my Dad often requests from my Mom.

Melon Fruit Slush

Source: Reiman Publication insert

Ingredients:

• 1 20-oz. can crushed pineapple, undrained
  
• 1 10-oz. package frozen sweetened sliced strawberries, thawed
  
• 4 medium ripe bananas, cut into chunks
  
• 1 cup cubed cantaloupe
  
• 1 cup cubed honeydew
  
• 2 1/2 cups water
  
• 3/4 cup orange juice concentrate
  
• 3/4 cup lemonade concentrate
• 6 liters lemon-lime soda, chilled
  

Directions:

In a blender, process the fruit in batches until smooth. Pour into a 3-quart bowl, preferebly one with a spout. Stir in the water and concentrates. Divide into two freezer containers. Cover and freeze until icy. To serve, spoon 1/2 cup into a glass; add about 1 cup soda.

Yield: 20-25 servings

Ham Florentine Wreath

Source: Pampered Chef Season's Best Spring/Summer 2001

Ingredients:

• 2 8-oz. packages refrigerated crescent rolls
  
• 8 ounces thickly sliced deli ham, diced (to save time I used cubed ham)
  
• 1/4 cup green onions with tops, thinly sliced
  
• 5 ounces Swiss cheese, grated (I used a 2 cup bag of already shredded cheese)
  
• 1 10-oz. package frozen chopped spinach, thawed and well drained
  
• 1/4 cup mayonnaise
  
• 1/4 teaspoon coarsely ground black pepper
  
• 2 plum tomatoes, sliced (I used grape tomatoes, halved)
  
• 1 egg white
  
• 1/4 cup almonds, chopped

Directions:

Preheat oven to 375°F. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on a large round stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams. (Points will overlap in center; do not seal.)

In a mixing bowl, combine ham, green onions, 1 cup of the cheese, spinach, mayonnaise and black pepper. Scoop filling over seams of dough, forming a circle. Arrange tomatoes in an overlapping circular pattern over filling; top with remaining cheese. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangles, slightly overlapping to form wreath. Tuck last end under first.

In small bowl, beat egg white lightly; brush over dough using pastry brush. Sprinkle chopped almonds over wreath. Bake 25-30 minutes or until golden brown.

Yield: 10 servings

Salmon Tartlets

Source: Reiman Publication insert

Ingredients:

• 1/2 cup butter, softened
  
• 1 3-oz. package cream cheese, softened
  
• 1 cup all-purpose flour
  
• 2 eggs
  
• 1/2 cup milk
  
• 1 tablespoon lemon juice
  
• 1/2 cup dry bread crumbs
  
• 1 1/2 teaspoon dried parsley flakes
  
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon salt (I used less)
• 1/4 teaspoon pepper
• 1 14.75-oz. can salmon, drained and bones removed (I just realized I only used half the salmon called for. Maybe that was why it was a little dry.)
• 1 green onion, sliced
  

Directions:

In a mixing bowl, beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of greased miniature muffin cups.

In a bowl, combine eggs, milk, butter and lemon juice. Stir in crumbs, parsley, sage, salt and pepper. Fold in salmon and onion. Spoon into shells. Bake at 350°F for 30-35 minutes or until browned.

Yield: 2 dozen

Blonde Toffee Brownies

Source: my mother

Ingredients:

• 1/2 cup butter or margarine, softened
  
• 1 cup sugar
  
• 1/2 cup brown sugar
  
• 2 eggs
  
• 1 teaspoon vanilla extract
  
• 1 1/2 cups all-purpose flour
  
• 2 teaspoons baking powder
  
• 1/4 teaspoon salt
  
• 1 cup English toffee bits or almond brickle chips
  

Directions:

Preheat oven to 350°F. In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in toffee bits. Spread evenly into a greased 13x9x2-inch baking pan. Bake at 350°F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.

Yield: 1 1/2 dozen

Root Source Challenge # 17: Strawberries

A few weeks ago, I made a Strawberry Yogurt Loaf. While it turned out very good, I thought it would be better as a cake. So I tweaked it and the following is what I came up with. However, I wish I had used more than 2 tablespoons of melted butter for the topping, maybe 3 or 4 tablespoons. I think this would have prevented the topping from getting a little over-done. Of course, the extra browning (think blackness) of the topping could have occurred because I decided to not heat up my kitchen and just used my toaster/convection oven. My in-laws enjoyed it the day I made it and my co-workers enjoyed the next day when I took it to work. Keep in mind, baked goods with strawberries (or at least this treat) tend to grow mold quickly. I had kept a piece for later and later turned out to be too late. This concoction just happens to meet the requirements of Root Source Challenge # 17: Strawberries.

Strawberry Yogurt Cake

Ingredients:

• 2 1/2 cups plus 1 tablespoon all-purpose flour, divided
  
• 3 teaspoons baking powder
  
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
  
• 1 1/2 cups vanilla yogurt
  
• 1 1/2 cups sugar
  
• 5 extra-large eggs
  
• 3/4 cup vegetable oil
• 2 1/2 cups chopped strawberries

Topping Ingredients:

• 1/4 teaspoon cinnamon
  
• 1/3 cup packed brown sugar
  
• 2/3 cup oats
  
• 2 tablespoons butter, melted (I should have used 3 or 4)
  

Directions:

Preheat oven to 350°F. Grease and flour a 2-quart glass baking pan (approximately 8x8-inches square or 8x10-inches).

Sift together 2 1/2 cups flour, baking powder, salt, and cinnamon into medium bowl. In a large bowl, whisk together the yogurt, sugar, eggs, and oil. Slowly, whisk the dry ingredients into the wet ingredients. In medium bowl, mix the strawberries with remaining flour and fold them very gently into the batter. Pour the batter into the prepared baking dish. In a small bowl, combine topping ingredients and sprinkle over top of batter. Bake for 60 minutes or until a toothpick placed in the center of the loaf comes out clean.

Yield: 12 servings

Serving Crazy with Curry

I subscribe to posts at Is My Blog Burning, a foodie blog resource. That is how I found out about the Cook's Book Club hosted by Meena. I finished May's book mid-month and even cooked a dish inspired by the book the last week of May, but I'm late posting about it, so probably too late to be included in the round-up, but oh well. I really enjoyed the book and I think will need to search for more titles by the author at my public library.

Serving Crazy with Curry by Amulya Malladi is about a family coming together. It starts with Devi, the main character, attempting to commit suicide, but her plan is foiled when her mother Saroj, who has a key to her rented townhome, lets herself in when Devi doesn't answer so that she can put some mangos in the refrigerator. After leaving the hospital, Devi comes to live with her parents to recover. Not wanting to answer the questions her family is sure to ask, Devi decides not to talk. Instead she starts cooking in her mother's kitchen. Saroj doesn't like it, as the kitchen has always been her domain, but she doesn't do anything about it as she doesn't want to risk pushing Devi over the edge again. Devi cooks a fusion of south Indian food and a mix of whatever she feels like. In turn, her family rallies around her, enjoying her kitchen creations. They each discover that how they previously defined success and failure aren't accurate.

Part of the Cook's Book Club was to cook/bake a dish inspired by the book. Most of Devi's kitchen creations are Indian fusion dishes, so I thought I'd make make Devi's Cajun Prawn Biriyani. Never having cooked Indian food before and being fairly limited to taste-tasting Indian feed, I needed help. So I googled biriyani and came across Route 79's Chicken Biriyani dish, which was very useful. Devi's recipe in the book listed ingredients, but no measurements, so using Route 79's recipe and my best guess, I came up with the following.


Devi's Cajun Prawn Biriyani

Ingredients:

• 1/4 teaspoon onion powder
  
• 1/4 teaspoon cayenne pepper
  
• 1/4 teaspoon black pepper
  
• 1/4 teaspoon white pepper
  
• 1/4 teaspoon paprika
  
• 1/8 teaspoon ground oregano (what I had on hand)
  
• 1/4 teaspoon sage
  
• 1/4 teaspoon thyme
  
• 1/4 teaspoon rosemary
  
• 2 cloves minced garlic, divided
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon lemon juice
• 1 pound tiger prawns, shells removed
  
• 1 cup basmati rice
• 3 1/2 cup water, divided
  
• 2 tablespoons butter, divided
• 1 bay leaf
• 1 cardamon pod, split
• 3 cloves crushed
• 1/8 teaspoon ground cinnamon (I thought I had some cinnamon sticks, but I didn't)
• 1/4 cup chopped onion

Directions:

In large ziploc bag, combine onion powder, cayenne pepper, black pepper, white pepper, paprika, ground oregano. Add sage, thyme, and rosemary after pinching between fingers to release goodness of herbs. Add 1 clove minced garlic, Worcestershire sauce and lemon juice. Add prawns, seal bag and toss to coat. Refrigerate 30 minutes to 1 hour.

In a small bowl, combine rice and 1 3/4 cup water. Let sit for 20 minutes. Drain rice, removing as much water as possible. In medium saucepan over low heat, melt 1 tablespoon butter. Saute bay leaf, cardamom seeds, cloves and cinnamon until fragrant. Add onion, saute until softened. Add rice and stir to coat. Add remaining water and bring to a violent boil. Cover, reduce heat and simmer for 15 minutes.

Meanwhile, melt remaining butter in large skillet. Add prawns, cook for approximately 3 minutes on each side. Serve over rice

Yield: 4

Overall I wasn't impressed by the dish. The prawns were too spicy for my liking, but not bad. The rice wasn't what I was expecting and overall I didn't care for it. My husband, who loves shrimp, didn't give his nod of approval for a repeat of this dish in our house. I think I will try basmati rice again (partly because I have some left from my purchase), but I think I will try a more traditional recipe next time.

The book had a list of reading group questions at the back, which I think is really cool. Below is #8.

8. How does the relationship between Saroj and her mother, Vasu, compare with the rapport Saroj has with her own daughters. Why does Saroj resent her mother? What is her attitude toward her father?

Saroj and Vasu have a relationship that has a lot of bitterness. Vasu divorced Saroj's father when she was quite young, because he abused her. Back then divorce was unheard of in India. Saroj's father committed suicide and so Saroj never really knew her father since he died when she was only 5. All her life, Vasu tries to make Saroj remember the bad things about her father, but it is almost like the more she tries, the more Saroj wants to remember the good things about her father. Later, Vasu starts a lifelong affair with a married man. Saroj resents her mother for this, because Vasu always put her love for Shekhar over the love she had for Saroj. Saroj wants to have the relationship with her daughters she never had with her mother. She stays at her home with her family, not working outside the house like her mother, so she can take care of her family and be there when they need her. It doesn't work quite as planned, since Devi and Shobha harbor resentment of their mother as well.