tag:blogger.com,1999:blog-1422760917431893292024-02-20T03:10:45.089-07:00Life On Moon RoadAnonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-142276091743189329.post-47641444526070116082014-05-02T17:38:00.001-06:002014-05-02T17:38:22.855-06:00End Well.<br />
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End Well.</h2>
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<span style="color: #898f9c; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-size: 12px; line-height: 15px;">April 24, 2014</span></span></div>
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<span style="font-size: 14px; line-height: 20px;">Death is weird. It's inevitable. Everything dies and yet no one is prepared for that loss. You can "prepare yourself", but does anyone really know what that kind of grief means or looks like, and all that it entails?</span></div>
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<span style="color: #333333; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-size: 14px; line-height: 20px;"><br /></span></span></div>
<span style="color: #333333; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><div style="text-align: -webkit-auto;">
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-size: 14px; line-height: 20px;">When someone you love dies it hurts, to say the least. They take to the grave a metaphorical piece of your heart. Their passing leaves an open wound adjacent to the beautiful lasting impression they made on your life. You can simultaneously be relieved that their suffering is over, joyful that they made it home to heaven, angry that they had to go, begrudged at the paradox of life and death, confused by the circumstances, overwhelming abandonment, regret... The emotions are deep and complex.</span></div>
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<span style="color: #333333; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><div style="text-align: -webkit-auto;">
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-size: 14px; line-height: 20px;">In death's newness, it's a flood of emotions at any given time on any given day. The scent of a cologne, the thought of their smile, a phrase, a food. Grief sours holidays for some. Entire months for others. A cloud can hang over that calendar day for years to come. For some the heartache fades over time bringing meaning to the phrase "time heals" - eventually they remember the day after "the day".</span></div>
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<span style="color: #333333; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><div style="text-align: -webkit-auto;">
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-size: 14px; line-height: 20px;">My grandpa, "Herbie", I knew only during childhood. He loved minestrone soup and chef's salads. He loved baseball, camping, and other outdoor activities. He gave everyone a hard time and thought you were bonding if you were "debating". Arguing aside, he loved people. He was one of those "swell guys" that would give you the shirt off his back if you needed it.</span></div>
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<span style="color: #333333; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><div style="text-align: -webkit-auto;">
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-size: 14px; line-height: 20px;">I was there when he died of a heart attack in the late 90's. Ten or so years-old and I remember the whole scene it like it was yesterday. That was my first taste of death and grief. Grandma Betty still has the poem I wrote and read on stage at his memorial service - framed on her nightstand. I still think of him when I make a pot if minestrone.</span></div>
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<span style="color: #333333; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><div style="text-align: -webkit-auto;">
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-size: 14px; line-height: 20px;">Another grandfather, "Pipa", died of lung cancer on April 24th, 2008. Fortunately, I was able to spend a week with him and my grandma, Roni, before he left us. I was able to help and mostly just sit and talk with him. He wasn't ever really one to talk of any depth, at least not with me. For all that isn't spoken I usually feel and just "know". That man had a vibrancy in his eyes. He was proud of his family and his life. His family was his world. He bantered with my grandma but in his eyes I could see that he immensely respected and adored that small but fierce woman...</span></div>
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<span style="color: #333333; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><div style="text-align: -webkit-auto;">
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-size: 14px; line-height: 20px;">We shared a love for sweets. Grandma would buy him a bag of those Frosted Circus Animals and he'd hide them in the side pocket of his chair. I'm not sure, but I think I was the only person he'd share them with. When I was young he would quietly open the bag and give me the pink ones while he ate the white ones. He always said it was because he knew pink was my favorite color. Years later I finally confessed I didn't care for pink to which he replied with a chuckle, "Of course it's not! I just think the pink ones taste funny so I have them to YOU to eat!". What a riot. That cookie company happens to be celebrating their 100th anniversary, so I tearfully bought a bag a few days ago. The cashier probably thought I was half crazy. Of course I ate only the white ones and gave the kids the pink ones.</span></div>
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<span style="color: #333333; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><div style="text-align: -webkit-auto;">
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-size: 14px; line-height: 20px;">Another grandma is slipping away as I write. Grandma "DooAnn" is in the final stage of an extremely rare form of neuropathy. It's just not fair (here comes that emotial flood)... She is the cookie baking and caramel making grandma. She loved to garden and make homemade pickles. She is everything you picture a grandma to be. She is sugar, spice, and everything nice.</span></div>
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<span style="color: #333333; font-family: Helvetica Neue, Helvetica, Arial, sans-serif;"><div style="text-align: -webkit-auto;">
<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-size: 14px; line-height: 20px;">Her body has betrayed her and she has had to watch it deteriorate around her with no way to stop it. At first we prayed for a miracle and for God to heal her. There were indeed miracles woven in the story. -But in the end, it's just her time now. So the prayer now is for her and my grandpa to find peace in the storm in order to "prepare themselves" as best they can, and ultimately for her to just let go so she can leave the pain and enter into God's fullness. To that we will rejoice for her, but like all the greats do - she will leave a hole in our hearts. This one will be fresh and raw for a while.</span></div>
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<span style="background-color: rgba(255, 255, 255, 0);">Psalm 42:11</span></div>
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Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com2tag:blogger.com,1999:blog-142276091743189329.post-21205690036279343692013-12-12T07:49:00.001-07:002013-12-12T07:50:56.232-07:00Our First Christmas Letter<br />
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<span class="s5" style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Courier New, Courier, monospace;">The weather outside isn't frightful but the fire is still so delightful. And since we've no place to go - I'm sure we won't see any snow, any snow, any snow! (My Texan spin on "Let It Snow".)</span></span></div>
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<span class="s5" style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Courier New, Courier, monospace;">We just love this time of year! Wearing slippers so the nippy mornings don't bite our toes, hot spiced cider; bone warming meals, and quilts to snuggle in when the night turns cold. And this year we have it all without snow. I can't say we miss that yet!</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Courier New, Courier, monospace;"><span class="s6"><span class="bumpedFont15">Josiah</span></span><span class="s5"> is three years old and has gotten so tall. He just looks more and more like a little man every day. He's very into heroes and puffs up his chest, bends his elbows and growls, "I'm so strong - just like Hulk!” He is also quite the helper! Josiah gets a kick out of feeding the chickens and gathering the eggs, sitting on mine or Jeff's lap to mow the property, watching out for ants for Jude to avoid and such. What a good big brother! This guy is a class act. He's got charisma, he's got manners, </span><span class="s5">he’s got smarts, </span><span class="s5">and he’s got the look... Josiah is an amazing three-year-old.</span></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Courier New, Courier, monospace;"><span class="s6"><span class="bumpedFont15">Jude</span></span><span class="s5"> is 20 months old and catching up in every way he can, to Joe. He tries to keep up and run faster, jump higher and tackle harder. He's giving Joe a run for his money! Jude is currently in a destructive stage. He likes to build toy walls or towers and then knock them down - sound effects included. Critters don't stand a chance when it comes to Jude - he stomps them silly! He is also completely convinced that he's talking - even though we only understand a fraction of what he says.</span><span class="s5"> -Although he does understand EVERYTHING and is a very intent listener. It's very cute. Jude has spunk and has the ability to turn anyone’s frown upside down. Jude</span><span class="s5"> also has no fear whe</span><span class="s5">n it comes to rough housing... with that h</span><span class="s5">e's going to give his mama grey hair soon.</span></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Courier New, Courier, monospace;"><span class="s5">Both of the boys play hard but they also love hard. </span><span class="s5">They are best pals! </span><span class="s5">They are rowdy, like boys are, but we can already see the type of men they will become. Sweet spirits, good hearts, listeners, peacemakers, quick to reconcile, great senses of humor, compassionate, courageous, and always ready for a bear hug. Amen! We are fiercely proud of both of them. Can you tell?</span></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Courier New, Courier, monospace;"><span class="s6"><span class="bumpedFont15">Jeff</span></span><span class="s5"> is still employed with Halliburton and is doing very well there. He works 6 days on call and 3 off - which has given him quite a bit of time to work on the property, with the animals, and of course with us. He's been very fortunate to have time to spend with us at home. The boys would never have liked their dad's graveyard shifts of years past. Anyway, over the last many months, Jeff has become a master fence builder, logger, and overall handyman. It is obvious that he enjoys this setting. There are always things to tinker with or hunting to do - so Jeff's in hog heaven! (No pun intended.) What a blessing!</span></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Courier New, Courier, monospace;"><span class="s5">And then there's me. (Am I supposed to write in third person here?) </span><span class="s6"><span class="bumpedFont15">Amber</span></span><span class="s5"> enjoys country life... Haha No really, being home with the boys is awesome - we do all sorts of things and they teach me to enjoy the simple ones and to relax. We laugh a lot and cry plenty</span><span class="s5"> haha</span><span class="s5">. (Mostly about how fast they're growing up!) I'm always expanding on my cooking skills and broadening our pallets. My newest hobby is making our new house a home - the</span><span class="s5"> house needed a lot of TLC but i</span><span class="s5">t's cleaning up nicely.</span><span class="s5"> Have I mentioned how much I enjoy mowing the yard and blowing leaves? Because I do!</span><span class="s5"> I have also become very involved in our new home church with the moms group there and helping with the kids' Awana Club. Having a blast - All I need </span><span class="s5">to master </span><span class="s5">now is that "minivan mom" efficiency!</span></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Courier New, Courier, monospace;"><span class="s5">We are just regular people living ordinary lives but we've grown so much as a family and as people this year - I'm just in awe. Who knew? Maybe we had a change in perspective after moving from</span><span class="s5"> </span><span class="s5">Colorado or maybe we drank the hillbilly kool-aid... whatever the case, we wish this joy and contentment on everyone!</span></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Courier New, Courier, monospace;"><span class="s5">So this is where we wish you and</span><span class="s5"> yours a very Merry Christmas a</span><span class="s5">nd a happy and healthy New Year! May you always see your cup as half full and may you always have just enough!</span></span></span></div>
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<span class="s6"><span class="bumpedFont15" style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Courier New, Courier, monospace;">With love from Texas,</span></span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Courier New, Courier, monospace;"><span class="s5">If you don't already receive our little family "newsletter" and would like to, please email me at</span><span class="s8" style="text-decoration: underline;">:</span><a href="mailto:a.gragert@yahoo.com"><span class="s9">a.gragert@yahoo.com</span></a><span class="s8" style="text-decoration: underline;">. </span><span class="s5">We would love to hear from you and stay in touch!</span></span></span></div>
Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com0tag:blogger.com,1999:blog-142276091743189329.post-33088164712626682182013-06-19T06:59:00.000-06:002013-12-12T19:53:44.755-07:0020 Years.<span style="font-family: Georgia, Times New Roman, serif;">My goal is to have citrus and nut trees here in Texas. While researching this I'm learning that trees are a lot of work! Did you know that if you have a messy crab apple tree in your yard, you can cut it down leaving a tall stump, and graft onto the stump a fruit bearing peach tree for instance? <b>Just like the wild olive tree in Romans 11!</b></span><br />
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<span style="font-family: Courier New, Courier, monospace;">... Twenty years ago I shyly walked down the church aisle with my brother and soon-to-be sister, tossing flower petals out of a small white basket, before mom followed behind us in her wedding dress. I thought she was the most beautiul thing I had ever seen. The four-year-old me didn't understand the significance of that day. I just knew that I loved my little white hat and shoes, I had a job to do with the flowers, and that I would officially have another dad and a sister! We were going to be a whole family! All in all a very big day for a four-year-old.</span></div>
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Married people know a healthy marriage is work. Parents know healthy kids are work. Healthy families are, you guessed it, work. And anyone from a blended family will tell you to take that work and quadruple it. We've got ex spouses, single parent habits, custody/visitation stuff... Throw in the adolescent years and you've got an easy recipe for disaster if you don't have your head on straight.</div>
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Another thing I know is... God. Where there is failure: God. Where there is brokenness: God. Where there is a hole to be filled: God. There were two families and five hearts that needed to be sewn together 20 years ago and God was the thread. The love in this family has always been the easy part. I attribute that to God being the foundation and my parents really creating a grace filled home.</div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Does the word picture of the crab apple tree make sense yet?</span></b></div>
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Blended families are definitely work. But when there are good strong roots and it is grafted together with the right stuff it can be healthy and fruit bearing just like any other. I'd say my parents are beating the statistics and doing something right after TWENTY years of marriage!!!</div>
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<span style="font-family: Courier New, Courier, monospace;">Congratulations to you both on this significant milestone! Thank you for marrying each other and growing our family. Thank you for raising us with an understanding of second chances and grace. May God's hand continue to be upon your lives, hearts, and marriage until He takes you home. I adore you both.</span><br />
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<span style="font-family: Courier New, Courier, monospace;">Happy 20th Anniversary! Here's to 20 more!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEuyLD2leK-ZjEVEL3KT5prvjqS1_N0HUNbRCxBMV7Gsl0gFHBhOsc03R8SSYgsPi5IsU720fSXZip3JQnLhqqv_MwZiPXCK_z5u_BR-bA9sYGmGwZQYivLeI0bmO3FhRcP_UUXMvl3CDE/s1600/1000908_564357123606622_328017744_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEuyLD2leK-ZjEVEL3KT5prvjqS1_N0HUNbRCxBMV7Gsl0gFHBhOsc03R8SSYgsPi5IsU720fSXZip3JQnLhqqv_MwZiPXCK_z5u_BR-bA9sYGmGwZQYivLeI0bmO3FhRcP_UUXMvl3CDE/s320/1000908_564357123606622_328017744_n.jpg" width="320" /></a></div>
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<span class="Apple-style-span" style="font-size: x-small;">Mr. & Mrs. Bailey at their wedding reception</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: x-small;">PS There are definitely some nuts in this family tree! Haha!</span><br />
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Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com0tag:blogger.com,1999:blog-142276091743189329.post-82698884472219112102013-05-17T10:09:00.000-06:002013-05-17T21:34:34.995-06:00Spring in the Air<span style="-webkit-composition-fill-color: rgba(175, 192, 227, 0.230469); -webkit-composition-frame-color: rgba(77, 128, 180, 0.230469); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875);">I grew up in a family of lists and projects; few things make me happier than checking off an item on a "To Do" list. Have I mentioned that before? Maybe I never knew this about Mr. Sir or maybe I'm just rediscovering this about him. -But he seems to love projects too! For a Mother's Day gift for my mom, he helped me put together a "pallet art installation" on the exterior wall where he took down a staircase. Around the same time he helped my dad build a tiered raised garden bed. And before that he built a gate for our patio to keep the littler boy from falling down the new staircase. He's a handy guy to have around!</span><br />
<br />
An East Texas spring is made up of projects, sporadic weather, the sweet fragrance of wild flowers and dirty faced little boys. The bigger boy has encouraged the littler one to join in the fun of dirt digging. It's all very sweet how they growl their toy dinosaurs at each other and squeal at finding worms; until it is laundry time haha. They've grown accustomed to taking evening walks too. We try to go after dinner most nights with my parents and the dogs. When the breeze blows the trees sound like a bunch of those rain rod instruments. And I can't ever breathe in enough of the honeysuckle scent on the side of the road; it grows here and there tucked in the tree line. Life here is picturesque. I doubt we could be more in love with our surroundings.<br />
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Recently I've been reflecting on how delicate life is. Life on earth is but a brief flicker. We could be here one day and gone the next; and so many are. The plants, chickens, puppy, and kids all grow each day - there's little we can do about it but watch in amazement. We all keep kneeling and looking heavenward; and building what we can of a lasting Godly heritage. Have you thought about what you will leave behind?<br />
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And a bit of encouragement from my devotions this morning...<br />
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<blockquote class="tr_bq">
"But seek first the kingdom of God and His righteousness, and all these things shall be added unto you. Do not worry about tomorrow, for tomorrow will worry about itself. Sufficient for the day is its own trouble." -Matthew 6:33-34</blockquote>
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Blessings on another day. Spend it well :)Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com0tag:blogger.com,1999:blog-142276091743189329.post-71345811767234905442013-03-24T23:02:00.000-06:002013-03-25T08:10:43.521-06:00A Windy SundaySoft heartfelt worship songs filled the air this blustery morning. They made me wish I had tried harder and had more patience with my guitar and wish I had formal training for this voice. My having an appreciation and love for music I attribute to my mom; who always has music of any sort playing. We snap, toe tap, finger wiggle, clap, sing (a bit off tune). We get our groove on when the song is right. We sway, twirl and shake when need be. And nothing beats dancing with your babies! This morning my heart swelled and bowed, and I am thankful for those "awe" moments.<br />
<br />
It was windy today. The sun kept hiding behind light grey wisps of clouds. The older boy wanted to play outside as usual, and despite the many trips for a change out of wet "potty training" pants, he managed to get quite a bit of harmless mischief accomplished. The littler boy tries to keep up and chatters the whole time carrying on a conversation only he understands. Mr. Sir cleared another large area of the overgrowth and managed to rescue two small rabbits in the process; one from the stray dog we call, Gunner, that adopted us, the other from the lawn mower. The older boy decided we had better free them so they could, "find he's mommy so not be scared". My folks and the family friends, that are moving 12 minutes away, pruned the lifeless parts of the antique roses away, among other things. All with the cool breeze blowing through and music humming in the background..<br />
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We have big dreams for the garden which could quickly become a farm. One of my many dreams is to have a pumpkin patch with both orange and white pumpkins; like Cinderella's magic carriage - of course, and that dream may just come true. We might try our hand at melons and fruit trees at some point. There's so much to learn! Planing and growing seasons, cross-pollination, what can coexist with what etc. Another aspect of the farm dream is: livestock. We think we want goats (just a couple to start) and a milk cow and several chickens; as the boys eat half a dozen eggs a day... Oh boy. It begins to look overwhelming on paper er... screen. For now we will purchase the chicks to occupy the coop. This is what we dreamed of though! And as Mr. Sir says, "We're livin' the dream! Pursuing our happiness!". It can feel overwhelming, but in a good way. I love to research and read so it may as well be for something useful and fun!<br />
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My skill of list making comes in handy these days too! Groceries, meals, to do's, to plant's, to make a list for's, hopes-goals-dreams... One of my new favorite dreams is of the home we want to build on a piece of the land an eye shot from The Garden House. I've already named it, The Wisteria House, as the parcel has several wisteria plants blooming along the Southwest side. Its arms swirl gracefully around the pine trees and along the ground winding between wild white irises and brier. There's a tree in the Northwest corner, close to where the old homestead once resided, all crooked and knotted in the most whimsical way. I love this tree. It's my understanding this tree served as a canopy over a couple reciting their vows once. I imagine it was stunning. Everyone says the tree is dead now, but tomorrow I think I'll go lay hands on its mossed trunk and try to bring it to life again. I'll be sure to report back and progress made! *crosses fingers*<br />
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Blessings on the new work week!<br />
<br />Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com0tag:blogger.com,1999:blog-142276091743189329.post-59554210665516704772013-03-20T14:19:00.000-06:002013-03-24T21:43:35.624-06:00For the Desmond'sWe have entered into a new season of life. One chapter has closed; the next has opened. Our move to East Texas has been a long time coming... And really feels more like a great migration than just a move. Can I be honest? I feel like I can breathe again. What a blessing! Truly, this is the first time in a very long time that I can breathe. There's no stomach ache. No uneasy feelings. Just... peace.<br />
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This probably has just as much to do with preparing my heart for this journey; as it is just the serenity of "The Garden House". That's what I have affectionately named this place, "The Garden House" on Moon Road, although we are a hop, skip, and jump away from Moon Road... Everything about it is like that of a story. We jokingly say, "It's like living in the Shire". The breeze blows the trees and makes an ocean-like sound. The array of birds chirp and sing and squabble. Even the hornets seem to have a tune they play. The soft purple of the wisteria on the gazebo is wanting to burst any moment. And the thorns on the antique roses are starting to green.</div>
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The Garden House feels alive too. Like she sighed with relief when our boxes arrived. Settled. Secure. Home again. Like she knew this was the family that would live, eat, breathe here again. The family that would laugh, cry, sing, dance, and die here. I'm a woman of sentiment... and the idea of cutting our Christmas tree from this land makes my heart dance. I can already smell the mulling spices heating on the wood stove, and see the candlelit stockings hung nearby... The boys bounce on the trampoline now smiling and giggling. They walk in the grass and I just see the excitement of a new adventure in their eyes. Well, mostly mischief in Josiah's eyes, and the need of a nap in Jude's, but still... Possibilities.</div>
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There are still boxes to unpack, the garden needs tilled and planted, and there's still a few things on the list to check off, but finding a home isn't one of them. I'll always remember mom looking at pictures of The Garden House online and saying, "This is our house! THIS is the house God has for us.". And here we are. In the "happy place" we always imagined. What a privilege and a gift. Our needs have been met. And there are only God and the Desmond's to thank.</div>
Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com6tag:blogger.com,1999:blog-142276091743189329.post-73776213258375821452012-03-16T12:36:00.000-06:002012-03-16T12:36:49.452-06:00Cookies that make you younger!Ok so I can't promise that they'll make you younger, but they're so healthy that they hardly count as dessert. Heres the recipe!<br />
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<span class="Apple-style-span" style="color: #274e13; font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Fountain of Youth Cookies</b></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b><u><br />
</u></b></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>You will need:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2/3 Cup coconut oil</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2/3 Cup softened butter</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2/3 Cup Agave Nectar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 Cup brown sugar</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 eggs</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 teaspoons vanilla</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">2 Cups spelt flour</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 Cups whole wheat flour</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 teaspoon baking soda</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 teaspoon salt</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">1 1/2 Cups chocolate chips</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><b>To make:</b></span><br />
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<ul><li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a large bowl blend together coconut oil and butter.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Add Agave nectar, brown sugar, eggs, and vanilla and blend.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">In a separate bowl mix together flours, baking soda, and salt.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Add dry ingredients to large bowl and stir until well combined.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Stir in chocolate chips.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Spoon onto nonstick cookie sheets and bake at 375'F for 8-10 minutes or until golden brown on tops.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Let stand on cookie sheet a couple of minutes before transferring to a wire rack until cool completely.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Store in a sealed container and <span class="Apple-style-span" style="font-size: large;"><b>Enjoy!</b></span></span></li>
</ul><div>(I found that the substitute for 1 cup brown sugar is: 1 cup granulated sugar and 1 1/2 Tablespoons molasses. If this is the case In my next batch of Fountain of Youth Cookies, I will omit the brown sugar, add an additional <i>2/3 Cup Agave Nectar and add 1 1/2 Tablespoons molasses.</i> If you try it before me - let me know if it works!)</div><div><br />
</div><div>Also, I really like using<i><b> Agave Nectar</b></i> in recipes of all sorts and as a sweetener for coffee. It's the consistency of honey, and doesn't have an after taste like (in my opinion, Stevia, Sweet&Low, and Splenda have.) AND it is low on the Glycemic Index (a GI of approx. 30).</div><div><br />
</div><div>Enjoy the day folks! The weather is fabulous here in CO!</div>Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com0tag:blogger.com,1999:blog-142276091743189329.post-34332902661181259912012-01-04T09:33:00.000-07:002012-01-04T09:33:21.815-07:00Bananas Meet Bread<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;">The Ultimate Banana Bread Recipe</span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeHME7lopgONNhxnhlBJKPSenZc-W6ZGcVyvbR7FPlngTfwHCzidiBftIgIWnAOSm0BvRWX6LebaQupF_-XpQXk6npADc7GfUozliC9U3c5b4uAvgc8dKSnMR0O08AUk6LTWwjCH6kkmG/s1600/327640_304255986283405_100000970198630_854244_65610848_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfeHME7lopgONNhxnhlBJKPSenZc-W6ZGcVyvbR7FPlngTfwHCzidiBftIgIWnAOSm0BvRWX6LebaQupF_-XpQXk6npADc7GfUozliC9U3c5b4uAvgc8dKSnMR0O08AUk6LTWwjCH6kkmG/s320/327640_304255986283405_100000970198630_854244_65610848_o.jpg" width="320" /></a></div><b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><br />
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<b><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>What you need:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Cups all-purpse flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">11/2 teaspoons baking powder</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon baking soda</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">dash of salt</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">dash of ground cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">pinch of ground nutmeg</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 eggs - beaten</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Cups mashed ripe bananas (5-6 medium)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Cup sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 Cup melted butter (OR for a healthy alternative applesauce)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Optional - 1/4 Cup chopped walnuts (My Gramma hates nuts in food, so I never add them.)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><u>Streusel Topping</u></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 Cup packed brown sugar, 3 Tablespoons all-purpose flour, 2 1/2 Tablespoons of butter. Used a fork or pastry blender to cut in butter until he mixture is crumbly. You can also stir in 2-3 Tablespoons oats or nuts to the topping.</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><br />
</b></span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>What You Do:</b></span><br />
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<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat your oven to 350'F - Grease your bread pan - set aside.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a large bowl combine dry ingredients (except sugar) and mix well. Make a well in the center. Set aside.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a medium bowl combine eggs, banana, sugar, and butter - mix well. Add all at once to the dry ingredients and stir until moistened. Batter will be lumpy.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour into bread pan. Top with streusel mixture.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake for 55-60 minutes or until a toothpick comes out clean.</span></li>
</ul><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Let cool 15 minutes then turn out onto wire rack to cool completely. Wrap in plastic wrap and store over night. (It really does taste better that way.)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>EAT! And Enjoy!</b></span>Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com0tag:blogger.com,1999:blog-142276091743189329.post-38884796856998653612011-11-14T13:17:00.003-07:002011-11-14T13:20:54.705-07:00A Sandwich FavoriteWell it gets harder and harder for me to make time to blog when I'm chasing a 13 month-old munchin around! And with a fried computer I ended up borrowing one today to share a fabulous recipe!<br />
<br />
One of my favorite sandwich spreads is Roasted Red Pepper Hummus. There are several terrific store brands that I use - but homemade is almost as easy and tastes fresher and more delicious!<br />
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<span class="Apple-style-span" style="clear: left; color: #333333; float: left; font-family: Verdana, Arial, sans-serif; font-size: 11px; margin-bottom: 1em; margin-right: 1em;"><img alt="" class="recipe-photo" height="200" id="imgPhotoImage" src="http://images.media-allrecipes.com//site/allrecipes/area/community/userphoto/big/35361.jpg" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; float: left; font-family: Verdana, Arial, sans-serif; font-size: 10px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" width="200" /></span><br />
<div><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>You will need:</b></span></div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2 Cloves of garlic</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1 (15oz) can of garbanzo beans - drained</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/3 Cup Tahini (sesame seed paste)</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/3 Cup lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1/2 Cup roasted red peppers (canned are fine)</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Optional - 1/2 teaspoon dried basil</span><br />
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<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>To make:</b></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">In an electric food processor, combine garlic, garbanzo beans, tahini, and lemon juice. Process until the mixture is well combined and smooth. Add red peppers and basil if you desire and process until the peppers are finely chopped. Season with sea salt and fresh cracked pepper. Transfer hummus to an air tight container and chill until ready to serve. <i>Spread on sandwiches, crackers, veggies, toasted garlic bread etc!</i></span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b>Enjoy!</b></span>Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com0tag:blogger.com,1999:blog-142276091743189329.post-81519795607191266122011-10-13T10:46:00.000-06:002011-10-13T10:46:00.823-06:00Custom Holiday Napkins<span class="subhead-level1"><strong><span style="font-family: "Courier New", Courier, monospace; font-size: large;">Craft Time!</span></strong></span><br />
<span class="subhead-level1"><span style="font-family: Verdana, sans-serif;">Looking around online for some autumn craft ideas I came across this one for the dinner table. How fun! I'm thinking of making some with a little leaf in the corner for the season :) For all the instructions and a video on how to make just visit Martha Stewart's website.</span></span><br />
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<span class="subhead-level1"><strong>Tools and Materials</strong></span>2 yards fabric (makes approximately 6 napkins)<br />
<a href="http://images.marthastewart.com/images/content/web/pdfs/2007Q4/tv3048_111307_wishbone.pdf"><span style="color: #0caabb;">Wishbone stencil template</span></a><br />
Rotary cutter<br />
Shiny satin or woven fabric<br />
Pins<br />
Needle and thread<br />
Sewing machine<br />
Bias-tape maker<br />
Niagara sizing spray<br />
Iron<br />
Pencil<br />
Scissors<br />
Gold acrylic paint<br />
Grid ruler<br />
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<span class="subhead-level1"><strong>Holiday Napkin How-To</strong></span>1. Using a rotary cutter, cut a 21-by-21-inch square of desired fabric. Cut across fabric at a 45-degree angle (a bias cut), being sure to cut in the direction of the weave of the fabric.<br />
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2. To make the napkin trim, use a grid ruler to cut 2-inch strips of your selected shiny satin, enough for 84 inches. With the right sides facing each other; take the edges, place together to form a V shape and pin. Sew a 1/4-inch seam along the pinned edge. Keep connecting strips together until you have one long strip measuring 84 inches.<br />
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3. Place the long strip into a bias-tape maker and pull through. Using Niagara sizing spray, press strip with iron to set a hard fold. Fold trim in half, spray with sizing spray, and press with iron to create a nice, stiff fold, which is ready to be sewed onto napkin.<br />
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4. Place trim around napkin and pin, making sure trim ends meet at center of napkin and leaving about four inches of trim at center of napkin. Make mitered corners and place into sewing machine. Sewing as close to the inside edge of the binding as you can, sew all the way around the napkin.<br />
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5. Using a pencil mark where trims overlap, place right sides together and sew seam across. Cut off excess. Flip napkin back over and finish sewing.<br />
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6. Download and print <a href="http://images.marthastewart.com/images/content/web/pdfs/2007Q4/tv3048_111307_wishbone.pdf"><span style="color: #0caabb;">wishbone stencil template</span></a>. Place stencil at right bottom corner of napkin. Using gold acrylic paint, stencil wishbone onto napkin. Allow napkin to dry for about 10 minutes and repeat one more time. Peel stencil off napkin.<br />
<a href="http://www.marthastewart.com/267747/custom-holiday-napkins"><span style="font-family: Verdana;">http://www.marthastewart.com/267747/custom-holiday-napkins</span></a><br />
<strong><span style="font-family: "Courier New", Courier, monospace; font-size: large;">Many Blessings! And Enjoy!</span></strong>Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com0tag:blogger.com,1999:blog-142276091743189329.post-26749363044172666522011-09-29T11:54:00.001-06:002014-03-01T14:00:53.710-07:00For "Granola Crunchers" Everywhere<div class="MsoNormal" style="font-family: Verdana,sans-serif;">
<span style="font-size: large;"><b><span style="font-size: x-large;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: large;">The </span>Best <span style="font-size: large;">Granola Recipe In the</span> World</span></span></b><span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;"> </span></span></div>
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<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;">Try it... You'll see :)</span></span><br />
<span style="font-size: large;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: x-small;">{Now G-Free! This is a revision from my 2011 recipe}</span></span></div>
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<b><span style="font-size: large;">What You’ll Need:</span></b></div>
<span style="font-family: "Trebuchet MS",sans-serif;">8-9 Cups rolled oats</span><br />
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1/2 Cup ground flax seed<span style="font-size: xx-small;"> (a coffee or spice grinder works great)</span></div>
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·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>1 Cup sunflower seeds<br />
1/3 Cup pumpkin seeds</div>
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·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>1 Cup finely chopped almonds</div>
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·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>1 Cup finely chopped walnuts</div>
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·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>1 Cup finely chopped pecans</div>
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·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>1 ½ teaspoon kosher salt <span style="font-size: xx-small;">(less if you are using salted seeds or nuts)</span></div>
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·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>½ Cup brown sugar</div>
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·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>¼ Cup PURE maple syrup</div>
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·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>¾ Cup local honey</div>
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·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>1 Cup coconut oil (or Non GMO canola oil)</div>
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·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>1 Tablespoon ground cinnamon</div>
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·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>1 Tablespoon good vanilla</div>
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·<span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>2-3 Cups total dried fruit: raisins, cranberries, blueberries, cherries, pineapple, mango, or coconut, etc! I mix it up every time :) {also experiment with different nuts!}</div>
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<b><span style="font-size: large;">How to Make:</span></b></div>
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<li><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span><span style="font-family: "Trebuchet MS",sans-serif;">Preheat the oven to 325’ F (165’C). Line 2 large baking sheets with parchment paper or aluminum foil.</span></li>
<li style="font-family: "Trebuchet MS",sans-serif;"> Combine oats, flax seeds, sunflower seeds, almonds, walnuts, and pecans in a very large bowl and mix well.</li>
<li style="font-family: "Trebuchet MS",sans-serif;"> In a medium sauce pan stir together salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla. Bring to a boil. Remove from heat and pour over dry ingredients, stir to coat and mix well. Spread mixture out evenly on the baking sheets.</li>
<li style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Bake in the preheated oven until crispy and toasted, about 20 min. Stir once with a spatula halfway through. Cool, then stir in the dried fruit before storing in an airtight container.</li>
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<b><span style="font-size: large;">Enjoy!</span></b></div>
Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com1tag:blogger.com,1999:blog-142276091743189329.post-70053773775635639842011-08-15T18:18:00.002-06:002011-08-15T18:19:13.000-06:00Kitchen Craft: Cooks' Helper Magnet<span style="font-size: large;"><b><span style="font-family: "Courier New",Courier,monospace;">Craft Time!</span></b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHiBZ01RHinT2e0VmlANEw5rrfJbfiLgqGCrXkxOcbV4qTS1Y1q02r5e_B1vgAJ13Y-8ck9k2_vlIgTph6qsKQzjLQNCvG5sPuGH2hYHlE2Ols9R6pWIt0gEREfQF8bOd4VP2oE-EZ-U6/s1600/craft.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrHiBZ01RHinT2e0VmlANEw5rrfJbfiLgqGCrXkxOcbV4qTS1Y1q02r5e_B1vgAJ13Y-8ck9k2_vlIgTph6qsKQzjLQNCvG5sPuGH2hYHlE2Ols9R6pWIt0gEREfQF8bOd4VP2oE-EZ-U6/s1600/craft.jpg" /></a></div><br />
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<span style="font-size: large;"><span style="font-family: "Courier New",Courier,monospace;"><span style="font-size: small;"><span style="font-family: inherit;">Found this great little craft on MarthaStewart.com! I'm always converting things or needing to know measurement equivalents and things and this little doodad will help anyone with just that.</span></span></span></span><br />
<br />
Just down load the printable page at: <span style="color: blue;"> <a href="http://www.marthastewart.com/271961/cooks-helpers">http://www.marthastewart.com/271961/cooks-helpers</a></span><br />
<span style="color: blue;"><span style="background-color: black;"><span style="background-color: white;"><span style="color: black;">Then print onto magnetic paper to stick on your fridge or card stock to put in the pocket of your favorite cook book.</span></span></span></span><br />
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<span style="color: blue;"><b><span style="font-family: "Courier New",Courier,monospace; font-size: large;"><span style="background-color: black;"><span style="background-color: white;"><span style="color: black;">Enjoy! </span></span></span></span></b></span>Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com2tag:blogger.com,1999:blog-142276091743189329.post-75214712556990615552011-08-03T08:30:00.004-06:002011-08-03T09:14:13.755-06:00Linguine for TwoSome nights a quick dinner is all you have time for, but a husband with a full belly = a happy husband. So last night I whipped together a simple meal in about 20 minutes.<br />
<br />
<div style="font-family: "Courier New",Courier,monospace;"><b><span style="font-size: large;">What you will need:</span></b><br />
<span style="font-size: small;"><span style="font-family: Times, 'Times New Roman', serif;">Olive Oil</span></span><br />
<span style="font-size: small;"><span style="font-family: Times, 'Times New Roman', serif;">Butter </span></span><br />
<span style="font-size: small;"><span style="font-family: Times, 'Times New Roman', serif;">4 or 5 fresh sage leaves<br />
</span></span><br />
<span style="font-size: small;"><span style="font-family: Times, 'Times New Roman', serif;">1/2 bunch of Asparagus</span></span><br />
<span style="font-size: small;"><span style="font-family: Times, 'Times New Roman', serif;">1/2 box of Linguine Noodles</span></span><br />
<span style="font-size: small;"><span style="font-family: Times, 'Times New Roman', serif;">Garlic Salt</span></span><br />
<span style="font-size: small;"><span style="font-family: Times, 'Times New Roman', serif;">Herbs d' Provence</span></span><br />
<span style="font-size: small;"><span style="font-family: Times, 'Times New Roman', serif;">Lemon Juice</span></span><br />
<span style="font-size: small;"><span style="font-family: Times, 'Times New Roman', serif;"> <br />
</span></span></div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><b><span style="font-size: large;">To Make: </span></b></div><span style="font-family: Times, 'Times New Roman', serif;">Begin by bring a large pot of water to boil and add 2 tablespoons of olive oil to it so the noodles don't stick together. Also add salt to flavor the noodles.</span><br />
<div style="font-family: "Courier New",Courier,monospace;">Quick Tip: Only add salt after the water is boiling or you will get pits in your pot. </div><br />
While the water starts going, heat a large skillet over medium heat, add 3 or 4 tablespoons of butter, 1 minced clove of garlic, and add the sage leaves or another favorite herb of yours. Simmer and let the butter begin to brown and the herbs wilt and crispy.<br />
<br />
Add the noodles to the boiling water about now. They take approximately 7 minutes.<br />
<br />
And heat another skillet over medium heat and drizzle about a tablespoon of olive oil in it. Cut the ends off the asparagus and add to the pan, also add a splash of lemon juice to brighten the flavor, a shake or two of garlic salt and a few shakes of Herbs d' Provence. Toss occasionally until bright green and slightly roasted. Then just put a lid on it and remove from heat.<br />
<span style="font-family: 'Courier New', Courier, monospace;">Quick Tip: If you take a stalk of asparagus as bend, the end will pop off exactly where it starts to get woody. Then use that piece as your guide as to where to cut the rest.</span><br />
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Drain the noodles. Add to the butter sauce, mix together and serve. Its that easy! Serve with a green salad, and maybe some pita chips with hummus, and you're good to go!<br />
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<span style="font-size: large;"><b><span style="font-family: 'Courier New', Courier, monospace;">Enjoy! </span></b></span>Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com0tag:blogger.com,1999:blog-142276091743189329.post-61470942506252391032011-08-01T13:58:00.003-06:002011-08-01T14:30:47.249-06:00Tonight's DinnerWhat a crazy couple of weeks! Busy with a teething baby and weddings! So much fun that was had by all... Both weddings were out at our friend John Barbier's Palisade winery, events venue, and home, <i>Amy's Courtyard</i> & Winery <i>Maison la Belle Vie</i>. Beautiful setting, delicious dinner, dancing, and of course the love between fabulous brides and their grooms. :)<br />
<br />
Now back to food! Watching Food Network this morning I found what we're having for dinner tonight. I don't know that I've ever made Hamburger Helper... But this HAS to be just as quick and easy! <br />
<br />
<a href="http://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe/index.html?soc=share">Lemon Chicken Breasts on the Food Network</a><br />
<br />
This is dinner for tonight - with a side salad and couscous. Thanks Ina Garten for this fabulous recipe!Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com0tag:blogger.com,1999:blog-142276091743189329.post-48062365496408440192011-07-21T13:34:00.000-06:002011-07-21T13:34:47.519-06:00Great Gift Idea: Taste Books<!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>EN-US</w:LidThemeOther> <w:LidThemeAsian>X-NONE</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:DontVertAlignCellWithSp/> <w:DontBreakConstrainedForcedTables/> <w:DontVertAlignInTxbx/> <w:Word11KerningPairs/> <w:CachedColBalance/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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</style> <![endif]-->I'm a huge fan of Bon Appétit Magazine, and a few years ago came across the site Epicurious.com in an issue. At Epicurious.com you can put together all your own personal recipes, or add some you find on their site, and have it published into a nice bound Taste Book. In my opinion, one of the best gifts a person could get, is a personalized cookbook! This makes a perfect wedding or bridal shower gift too. They also have a number of ready-made Taste Books to choose from with an endless number of fabulous recipes to choose from! Here's an example of their book The Best of the Farmer's Market.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqX0C7qTAdvcH08bB5Zey-GQTytKCshFKtVEUv1S7Nlft8CPkFTtprrlY5CVHME3E71GTXSNSU9ScEzJ5PL6NYof1ig1xxE8FXHQplnEDPBtzNWxAXrZZg03ZZtRvsDXl3UM9dFHbFpwC/s1600/TasteBook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtqX0C7qTAdvcH08bB5Zey-GQTytKCshFKtVEUv1S7Nlft8CPkFTtprrlY5CVHME3E71GTXSNSU9ScEzJ5PL6NYof1ig1xxE8FXHQplnEDPBtzNWxAXrZZg03ZZtRvsDXl3UM9dFHbFpwC/s320/TasteBook.jpg" width="239" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0g73CPm4Tkn4btZPaWuwYIZwZGPCz19GnySFupwHqJr0yXmCckRzLSqj6DaN0P_U3ZOrIm5M1M8U_JZpoA8nKyxRquhJmW2dcofcSe4HjCiHwEuOzy8waSKbmSlat8q1YgojTE0w5wD8/s1600/Epicurious.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0g73CPm4Tkn4btZPaWuwYIZwZGPCz19GnySFupwHqJr0yXmCckRzLSqj6DaN0P_U3ZOrIm5M1M8U_JZpoA8nKyxRquhJmW2dcofcSe4HjCiHwEuOzy8waSKbmSlat8q1YgojTE0w5wD8/s1600/Epicurious.jpg" /></a></div><div style="font-family: "Courier New",Courier,monospace; text-align: center;"><br />
</div><div style="text-align: center;"><b><span style="font-family: "Courier New",Courier,monospace;">Check them out sometime and find some spectacular ideas!</span></b></div><br />
<div style="text-align: right;">http://www.epicurious.com/services/tastebook</div>Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com1tag:blogger.com,1999:blog-142276091743189329.post-72834997547466758782011-07-18T20:15:00.004-06:002011-07-18T22:25:41.677-06:00Dinner with RisottoWell... thought we should start this week off strong with a recipe for Basic Risotto! I've always loved the creamy rich texture of risotto with really anything in it, but never made it myself. Until tonight :) Looking though Giada De Laurentiis' cookbook, <i>Everyday Italian</i>, I found what I was looking for. A basic recipe that you can really put just about anything in.<br />
<br />
On Tonight's menu:<br />
A Green Salad topped with sliced grilled chicken a side of Risotto with Saffron & Asparagus and Grilled Peppers.<br />
<br />
<div style="font-family: "Courier New",Courier,monospace;"><br />
</div><div style="font-family: "Courier New",Courier,monospace;"><b><span style="font-size: large;">What you will need for Basic Risotto:</span></b></div><div style="font-family: "Courier New",Courier,monospace;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMIbSvViTQPZWuJukONS4QGkH8mh9Ae_BOAVgJkrixPGr3z3sqrzdn53ISK_CdWRjwROJA18v1TMnjjQQT2gtL8nxmssk4RipPsvdV-DDFDOXAm-bi8DOKFZWM_rjpKM34E_LNvuV-SIy/s1600/AmsBlog+002.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcMIbSvViTQPZWuJukONS4QGkH8mh9Ae_BOAVgJkrixPGr3z3sqrzdn53ISK_CdWRjwROJA18v1TMnjjQQT2gtL8nxmssk4RipPsvdV-DDFDOXAm-bi8DOKFZWM_rjpKM34E_LNvuV-SIy/s320/AmsBlog+002.JPG" width="320" /></a>3 tablespoons unsalted butter (1 tablespoon reserved)<br />
1/2 Cup yellow or white onion - finely chopped<br />
1 1/2 Cups Arborio rice (or another medium grain rice)<br />
1/2 cup dry white wine (one that you will be willing to drink with your meal is wise.)<br />
4 Cups low sodium chicken stock<br />
1/2 Cup freshly grated Parmesan cheese <br />
fresh ground salt & pepper to taste<br />
*Pretty much any vegetable, seafood and/or spice you desire. These you will want to cook separately in a little butter or oil, and add at the end, so as not to get mushy.<br />
<br />
<div style="text-align: right;"><br />
</div><b><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">To Make:</span></b><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnIyTKi5M6S7L0-e9Aq4Skn8JDWyalR7EHnbMOmznd4o2MQwoXMHOBrpfI42VKFnMxBgmHViHjhRVyXhl4L_aoT97INx4NgpnlVOQ0E25NVleH1k_TJoFpJRIBzBG_1gDIjRSa4vqjWzcC/s1600/AmsBlog+001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnIyTKi5M6S7L0-e9Aq4Skn8JDWyalR7EHnbMOmznd4o2MQwoXMHOBrpfI42VKFnMxBgmHViHjhRVyXhl4L_aoT97INx4NgpnlVOQ0E25NVleH1k_TJoFpJRIBzBG_1gDIjRSa4vqjWzcC/s320/AmsBlog+001.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Start by bringing the chicken stock to a simmer in a sauce pan, cover and let sit on simmer until needed. In a separate medium pan over medium heat melt 2 tablespoons of butter.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeO6sds9xr5NjItEGLRrkWqz0QjqfU1Wj2ZKnwAieGR-_rCJPEHEInr6-b8b0A30kBiIPdySzMHHNX_iBBoTuwqi7BBZl4TayBA54MeVCNMZLAnVPaQtMtFxD_OBNjmyuzhLTEmIWOmVR/s1600/AmsBlog+003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeO6sds9xr5NjItEGLRrkWqz0QjqfU1Wj2ZKnwAieGR-_rCJPEHEInr6-b8b0A30kBiIPdySzMHHNX_iBBoTuwqi7BBZl4TayBA54MeVCNMZLAnVPaQtMtFxD_OBNjmyuzhLTEmIWOmVR/s320/AmsBlog+003.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add in the onion and stir until soft, but do not brown. Then add the rice, stirring constantly, and toast but not brown. Then add white wine, and let almost completely evaporate.</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlsrEdoDoxdR_rIHlYe2I97_AlWqWtaNmhrXovzbvkEg7z4_EOez7yewKEk8JuZInSJxxaiGzfLKl1P4_TwTubL2edztUef_rzUEQkYtg-Fgk7rmi9Ye0SQUHCGkAX8bNAZVyFomaGO7-/s1600/AmsBlog+005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAlsrEdoDoxdR_rIHlYe2I97_AlWqWtaNmhrXovzbvkEg7z4_EOez7yewKEk8JuZInSJxxaiGzfLKl1P4_TwTubL2edztUef_rzUEQkYtg-Fgk7rmi9Ye0SQUHCGkAX8bNAZVyFomaGO7-/s320/AmsBlog+005.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Once the wine is almost evaporated, add 1/2 cup of chicken stock at a time, stirring constantly. Let each cup absorb into the rice before adding the next.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11Gv-7YhlKOx2VOmUI_ZTq2BRzcpGQlgN7yK7NblVyjn4tbDt1dYXgoF9ao2JFMZmsFEqs1S3BFDo9yz5DBruISs5QjhMIwj_UMUwBkZsXBcqPTau-ti5OJk4d-WPQ7Y6uCB1I2B6si20/s1600/AmsBlog+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh11Gv-7YhlKOx2VOmUI_ZTq2BRzcpGQlgN7yK7NblVyjn4tbDt1dYXgoF9ao2JFMZmsFEqs1S3BFDo9yz5DBruISs5QjhMIwj_UMUwBkZsXBcqPTau-ti5OJk4d-WPQ7Y6uCB1I2B6si20/s320/AmsBlog+007.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As the stock absorbs the rice will start to release its starches and get creamy! After the last of the stock has been added and absorbed, add in your vegetables that you have cooked separately, the Parmesan cheese, and last tablespoon of butter.</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzTPoB_Sl3BgS4xlBqdYvO5K4KUQozv33PwSVkwTHiQFtC2uLwExmjkfoU2ENusPm9ibaJZL-SJtek6QCAoMEEwRmLI1VqY_Swz00ghzaQAQ5HIKD9A6Z3PeDz43MRezMv8MwKt0HN8wE/s1600/AmsBlog+008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyzTPoB_Sl3BgS4xlBqdYvO5K4KUQozv33PwSVkwTHiQFtC2uLwExmjkfoU2ENusPm9ibaJZL-SJtek6QCAoMEEwRmLI1VqY_Swz00ghzaQAQ5HIKD9A6Z3PeDz43MRezMv8MwKt0HN8wE/s320/AmsBlog+008.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">YUM!</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZP_a_jYlQL5v8UKXAJmx3pOQE7q4XpfhHhniSlN-TwLuxk8x5e-a7mr6CfigobVwyIOgpz9sywcTXsBC5i7SFnh3Ko7cJgYvLWm_y87c6U_TkExLKnDqWf765I1uUybQsvENdtBrLGh3d/s1600/AmsBlog+009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZP_a_jYlQL5v8UKXAJmx3pOQE7q4XpfhHhniSlN-TwLuxk8x5e-a7mr6CfigobVwyIOgpz9sywcTXsBC5i7SFnh3Ko7cJgYvLWm_y87c6U_TkExLKnDqWf765I1uUybQsvENdtBrLGh3d/s320/AmsBlog+009.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The End Result!</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; font-family: "Courier New",Courier,monospace; text-align: left;"><b><span style="font-size: large;">Enjoy!</span></b></div>Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com1tag:blogger.com,1999:blog-142276091743189329.post-9694023552136817522011-07-15T09:56:00.002-06:002011-07-15T11:36:19.849-06:00Fancy French Toast<span class="Apple-style-span" style="font-family: inherit;">Fancy French Toast is a new favorite of mine! The original recipe I got from Claire Robinson of <i>5 Ingredient Fix</i>. Of course I didn't write down the recipe because I was so busy swooning over the television, so I'm winging it a bit. It is so simple yet so delectable! Perfect for making a weekend morning special or perhaps a loved ones birthday memorable. :)</span><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShQbzVhCIvn10-_cTTDSE0ZDX0gdIMXasY8WC7FNDHJ_7kXGriSgPKfkzqb4gqDidxDDdRoIgXxoOcUD66a3umMjsAHgHsAElyvEzB4y_RIhAYjSvSh3hGTfvnIjmuStWoiWgWygHxRG5/s1600/AmsBlog+010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShQbzVhCIvn10-_cTTDSE0ZDX0gdIMXasY8WC7FNDHJ_7kXGriSgPKfkzqb4gqDidxDDdRoIgXxoOcUD66a3umMjsAHgHsAElyvEzB4y_RIhAYjSvSh3hGTfvnIjmuStWoiWgWygHxRG5/s320/AmsBlog+010.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The end result. YUM.</td></tr>
</tbody></table><br />
<br />
<b><span style="font-family: "Courier New",Courier,monospace; font-size: large;">For Fancy French Toast you will need:</span></b><br />
<ul><li>1 loaf of Brioche - sliced approx. 1 inch thick (My other favorite to use is Italian Sweet Bread with raisins and cranberries - today I'm using Cinnamon Swirl Bread from a local bakery.)</li>
<li>4 eggs</li>
<li>1/3 Cup of Half & Half</li>
<li>1 teaspoon of vanilla</li>
<li>1 Cup strawberries - washed with stems removed, and sliced</li>
<li>1 Cup blueberries - washed with stems removed</li>
<li>1/4 Cup granulated sugar - (I like to use agave nectar)</li>
<li>About a tablespoon of butter for the pan </li>
</ul><span style="font-family: "Courier New",Courier,monospace; font-size: large;"><b>To Make:</b></span><br />
<br />
<div style="text-align: center;">Slice the bread into 1 inch in thickness.</div><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuBSbKB_qJWyBnlu8Ctx1r83GMJk9wLhPX3CiifXZPhFKqqT41SpBP5OOQgZOzdIRRKBlpnzulSc__GrsoSet_NLVdIim0ZG4SBN7N4G33Ju3b_7IjuyZEoxmLOaz4z-WmruQzsDwdyeu/s1600/AmsBlog+005.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuBSbKB_qJWyBnlu8Ctx1r83GMJk9wLhPX3CiifXZPhFKqqT41SpBP5OOQgZOzdIRRKBlpnzulSc__GrsoSet_NLVdIim0ZG4SBN7N4G33Ju3b_7IjuyZEoxmLOaz4z-WmruQzsDwdyeu/s320/AmsBlog+005.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In a pie plate, or shallow pan of some sort, crack the eggs, and Half & Half and vanilla. Whisk until combined.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmnq1FKd-ah9rMC7Nl8PcUXqcSRtQVgtJ3xuB-vwa1EHHNzPot7QZ5bf9mIcTAbfk3WPmjuHg9HHwVDXJrkjT2Jv4cCoa85U91dQGz4iQdwGIxCYCnEpjUKGNZPHvMPmoSmUoV0Hon15s/s1600/AmsBlog+004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwmnq1FKd-ah9rMC7Nl8PcUXqcSRtQVgtJ3xuB-vwa1EHHNzPot7QZ5bf9mIcTAbfk3WPmjuHg9HHwVDXJrkjT2Jv4cCoa85U91dQGz4iQdwGIxCYCnEpjUKGNZPHvMPmoSmUoV0Hon15s/s320/AmsBlog+004.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">In a sauce pan stir together berries and sugar and let sit on low heat, stirring occasionally. This will be a heavenly topping! And the berries do all the work for you!</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjLJzUm6a-v2S22sGpURNh1E-FwptnpQW-ISp8870sJQQTO6ZNOfFaTTZ_36S-zwHeGLgRYaZNA6uZjYzgpZyb8zdQvMlLWbsesFWOgJq_Jai0zq_fW2txbVYR8VXsXMCyq0FwBnnEbkN/s1600/AmsBlog+006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjLJzUm6a-v2S22sGpURNh1E-FwptnpQW-ISp8870sJQQTO6ZNOfFaTTZ_36S-zwHeGLgRYaZNA6uZjYzgpZyb8zdQvMlLWbsesFWOgJq_Jai0zq_fW2txbVYR8VXsXMCyq0FwBnnEbkN/s1600/AmsBlog+006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjLJzUm6a-v2S22sGpURNh1E-FwptnpQW-ISp8870sJQQTO6ZNOfFaTTZ_36S-zwHeGLgRYaZNA6uZjYzgpZyb8zdQvMlLWbsesFWOgJq_Jai0zq_fW2txbVYR8VXsXMCyq0FwBnnEbkN/s320/AmsBlog+006.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dip each slice of bread in the egg mixture - letting it soak it just a bit on each side.</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><ol></ol><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtW-P7cy4a6L021F7gaClDh6GodFHEoguULXIsP6nYMDPxbzowmUJxrNRXsCI_rBZ9CnWNIU9Ov3pBzOni9Iy1xfTcbEnPe-VxlC22Pqz4H774JVvBwYCdKJMo1qQaJPvpqoJVmbzludTR/s1600/AmsBlog+007.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtW-P7cy4a6L021F7gaClDh6GodFHEoguULXIsP6nYMDPxbzowmUJxrNRXsCI_rBZ9CnWNIU9Ov3pBzOni9Iy1xfTcbEnPe-VxlC22Pqz4H774JVvBwYCdKJMo1qQaJPvpqoJVmbzludTR/s320/AmsBlog+007.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Place each slice on a heated and lightly buttered pan or electric skillet. About 2-3 minutes per side until golden brown.</td></tr>
</tbody></table><br />
<ol></ol>At this point the berries should be syrupy and succulent! So I like to cut the french toast diagonally and place artfully on a plate, drizzle fruit on top and dust lightly with confectioners sugar. I like to serve this dish with a side of fresh seasonal fruit with cottage cheese, orange juice, and maybe some bacon.<br />
<br />
<br />
<br />
<span style="font-family: "Courier New",Courier,monospace; font-size: large;"><b>Enjoy! And have a great weekend!</b></span>Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com1tag:blogger.com,1999:blog-142276091743189329.post-66358959297065057522011-07-14T14:34:00.028-06:002011-07-14T22:17:54.320-06:00Jeff's Pozole<span style="font-family: 'Times New Roman', serif; font-size: 12pt;">One of mine and Jeff's favorite dates is Dinner. Not just going out to eat, but we like to get excited about a meal idea we come up with, write out a grocery list, go to the store together, make the meal together, partake of the meal together, and clean up together! It's SO much fun!</span> <br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Yesterday, Jeff got a wild hair to look through a cookbook I bought for him over a year ago. <i>The NFL Gameday Cookbook by Ray "Dr. BBQ" Lampe</i>. In it he found a recipe for Pozole, a Mexican stew made with hominy. He decided that should be the first recipe posted to share. It is really delicious, and totally a "man food" that we will be making come football season! (We made some changes to the original recipe.)</span><br />
<br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><b><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">For Jeff's Pozole you will need:</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><ul><li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1/2 Cup olive oil</span></div></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 garlic clove - minced</span></div></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2 pounds pork roast - cut into 1 inch cubes</span></div></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1/2 Cup all-purpose flour</span></div></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2 Cups carrots - roughly chopped</span></div></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 Cup yellow onion - chopped</span></div></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2 - 3 jalapenos - diced, with seeds and veins removed</span></div></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2 small cans of diced green chiles</span></div></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1/2 Cup chili powder</span></div></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2 teaspoons dried oregano</span></div></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">2 teaspoons salt</span></div></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 teaspoon black pepper</span></div></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 - 32 ounce can of hominy - drained and rinsed </span><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">(If you have dried hominy, boil 2 - 2 1/2 Cups in a medium sauce pan of water until tender.)</span></div></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">1 - 15 ounce can of pinto beans - drained</span></div></li>
<li><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">5 Cups chicken stock - divided</span></div></li>
</ul><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><strong>For Garnish:</strong></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Green onions - chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Your choice of cheese</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Sour cream</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Cilantro - chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Limes</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><strong>To Make:</strong></span></div><ol type="1"><li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Dice pork and place in a bowl with the flour. Toss until coated.</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">In a large pot, heat olive oil and sauté garlic until soft.</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Add pork and brown. Remove pork and set aside.</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Sauté onions, carrots, jalapenos until tender.</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Add green chiles, chili powder, hominy, beans, and 3 Cups chicken stock.</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Bring to a boil, reduce heat and simmer for 20 minutes.</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Add pork back into the pot along with remaining 2 Cups of chicken broth.</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Cover and simmer for approximately 45 minutes - 1 hour.</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Garnish with your favorite toppings.</span></li>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: 'Times New Roman', serif; font-size: 12pt;">Game Time!</span></li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuvTIzhTS06JXH_Nmnt1O2B-7bN9QARWJyjoLe2y630GuNCQsvRiEie7z2GG3mtbtyNyUvrriTDJx8ByS8gRTebbeMKHAHCxDnOHWEjQv584FxT4OAzk_PqB-T0ZN3XmNrscds1tw1yNR/s1600/Gragert+Cam+2011+190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238px" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUuvTIzhTS06JXH_Nmnt1O2B-7bN9QARWJyjoLe2y630GuNCQsvRiEie7z2GG3mtbtyNyUvrriTDJx8ByS8gRTebbeMKHAHCxDnOHWEjQv584FxT4OAzk_PqB-T0ZN3XmNrscds1tw1yNR/s320/Gragert+Cam+2011+190.jpg" width="320px" /></a></div>Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com0tag:blogger.com,1999:blog-142276091743189329.post-56150557919891110232011-07-13T18:48:00.002-06:002011-07-14T13:36:21.368-06:00Utensil EssentialsAnyone close to me knows I enjoy a good kitchen gadget! For you newbies out there, it's probably pretty obvious that one cannot cook without the right tools. And it is much more fun and time efficient when you can cook with the appropriate tools. So I am going to share a list of basic kitchen utensils I think every cook should have. Baking is a whole other ball game. <i>(You ladies setting up Wedding Registries take note!)</i><br />
<ol><li><b>Good Pots & Pans</b> - These are an investment, but something you will use almost daily! A good set will last you at least 10 years, if not a life time. Heavy and sturdy are key. We received a set of Emril's Tri-Clad cook ware as a wedding gift and I love them. And make sure you have 2 stock pots.</li>
<li><b>Crock Pot</b> - I use mine all year! Autumn and winter are a given with stews, soups, and roasts. But I even just made tender and juicy country style ribs in our crock pot a few days ago. These can range anywhere from $25 - $200. Ours was around $40 and I can't imagine what the difference would be with one that costs more.</li>
<li><b>Good Knives</b> - These too can be a splurge. Something mid price range is a good investment if you can't afford Wusthov. A stainless steel blade is good and make sure it's one that runs down the length of the handle which gives them much more durability and balance. Ours are Chicago Cutlery and are not necessarily something to scream about, but good quality. We have had them for almost 2 years and they are just now needing a little sharpening.</li>
<li><b>Whisk</b> - My favorite is a small wire one from Pampered Chef that works great in sauce pans and drink glasses alike.</li>
<li><b>Rubber Spatulas</b> <strong>& Bamboo Spoons</strong>- Every shape and size! I have a skinny one from Pampered Chef that fits in the smallest tomato paste can all the way to a jumbo one that scrapes my biggest mixing bowl with ease.</li>
<li><b>Nylon Tongs</b> - Perfect for turning chicken breasts in a pan and even tossing noodles in sauce.</li>
<li><b>Cheese Grater</b> - Need I say more? It's a must!</li>
<li><b>Various Measuring Cups & Spoons</b> - I have some I use for dry and some for wet ingredients.</li>
<li><b>Parchment Paper </b>- Multi-purpose and SO useful in the kitchen.</li>
<li><b>Aluminum Foil</b> - Again a must in the kitchen. From covering a dish to prevent unnecessary browning to neatly packaging individual portions for the grill.</li>
</ol>Those are the basics I use multiple times a week, if not multiple times a day! Now if you have the means to do so there are a few others that have made my life a lot easier in the last few years.<br />
<ul><li>Blender</li>
<li>Food Processor</li>
<li>Citrus Juicer</li>
<li>Citrus Zester</li>
</ul>Of course there are always more tools and utensils one can acquire. These are certainly not the only things filling my kitchen drawers, but if you have good basics, you can cook anything!<br />
<br />
Well... come back tomorrow for a yummy dinner recipe!Anonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com0tag:blogger.com,1999:blog-142276091743189329.post-708171631520629632011-07-11T18:29:00.000-06:002011-07-11T18:29:21.912-06:00Let There Be Food!In the words of Harriet Van Horne,<br />
<blockquote><i><b>"Cooking is like love. It should be done with abandon or not at all."</b></i></blockquote>Breaking bread with others is an instant ice breaker. And those we share a meal with typically soon become friends - if they aren't already. Food has always been the main event of any party, or week day really, of my entire life. My family is obsessed with food,<b> good</b> food. I don't know how a person could grow up in this kind of environment without cultivating some sense of respect and love for food and those who prepare it.<br />
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My mother, Jen, is an excellent cook. And in the kitchen during my childhood I was her sous chef. At an early age I was her right hand man er... girl, chopping peppers and onions, buttering pans, grating cheese, and most importantly - acting as the taste specialist. I can lick a spatula or beater as good as any! I fell in love with the kitchen... I can't describe the feeling I get when holding a sturdy pan with sauteing onions in my hand over a hot stove. And even more so when I'm pouring chocolate cake batter into a buttered cake pan. There is something so gratifying about that cake being cooled and set atop a beautiful cut crystal dish with whipped frosting adorning it like chocolate clouds. I digress...<br />
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Mom is one of those cooks that "wings it". She can adjust a recipe and add a twist here or there that personalizes a dish to perfection! With this blog, my intention is to cook and bake with abandon, and learn this skill of hers. All the while blogging my findings and sharing them with you! My husband, Jeff, is hoping this also lands him some delicious "samples". :) That's all for now - Come back hungry! ~AmberAnonymoushttp://www.blogger.com/profile/10619586913227129101noreply@blogger.com0