Thursday, February 25, 2010
Wednesday, February 24, 2010
recipe update...
remember this post about the artisan bread? It is by far and away THE best bread recipe I've EVER made. Just don't use a ceramic baking dish for your water, they crack. Trust me on this. I baked it slightly less, about 25 mins as I like a softer loaf, but wow, even days later, still soft and flavor like you wouldn't believe. Super easy too, very low maintenance.
mmmm...
The Cullen's have nothing on us, meet these pale faces. I think our sad skin is in need of some vitamin D, what do you think?
what's happening around here...
Another example of a Jillian "activity" (aka Nativity) she is just a skoch obsessed... could be worse, right?
*apparently the word "Skoch" is not in the spell checker, but it IS a word, right???
what's happening around here...
Another example of a Jillian "activity" (aka Nativity) she is just a skoch obsessed... could be worse, right?
*apparently the word "Skoch" is not in the spell checker, but it IS a word, right???
Saturday, February 20, 2010
Monday, February 15, 2010
our wedding song...
..love you valentine.
we were such babies when we met and now we have babies of our own and I wouldn't have it any other way.
Sunday, February 14, 2010
totally copying this idea
NEXT valentine's day. SOOO super cute. This photo is from Shonda Barlow's photography website I absolutely think she is wonderfully talented, and creative too!
Wednesday, February 10, 2010
back in the modelling days
If you are a fellow fb friend I apologize for the redundancy, but we got a new printer et al yesterday as our old one was terminally fried in a power surge. I know, I know us and electronic devices... So I got a little scanner happy =)
Such baby faces... Well, mine at least. HA!
My soul-sister April Joy, she brings me joy...
her Nissan Pulsar replaced "BERTHA" her '84 Dodge Aries (aka: best gramma car ever, we used to all three ride in the front bench seat, the best) Many memories with the T-tops off in the summer on the way to the dock... P-conk-conk!
my cousin Jenny, need I say more? She's been my best friend, through ups, downs, divorce, boys, moves, kids, marriage until this very day... Don't want to know life without her...
Thank Heavens for these two...
still a bunch of crazies....
PS: can't forget my other two lovies, Jo and Jenny, but that's another story...
Such baby faces... Well, mine at least. HA!
My soul-sister April Joy, she brings me joy...
her Nissan Pulsar replaced "BERTHA" her '84 Dodge Aries (aka: best gramma car ever, we used to all three ride in the front bench seat, the best) Many memories with the T-tops off in the summer on the way to the dock... P-conk-conk!
my cousin Jenny, need I say more? She's been my best friend, through ups, downs, divorce, boys, moves, kids, marriage until this very day... Don't want to know life without her...
Thank Heavens for these two...
still a bunch of crazies....
PS: can't forget my other two lovies, Jo and Jenny, but that's another story...
Tuesday, February 09, 2010
supper you say?? why sure!
since I'm on a recipe roll, here was another hit for dinner. TWICE in one weekend! It must be a weiner!! (as my husband says)
Emeril's Favorite Tortilla Soup
2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Emeril's Original Essence (i didn't have this and it was delish)
1 avocado, peeled, seeded, and chopped, for garnish
Chipotle Crema, accompaniment
In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema.
Yield: 4 to 6 servings
Chipotle Crema, a MUST!! This is seriously the BEST part. I could just dip my tortilla chips in it and munch it all by itself.
1/2 cup sour cream
1 teaspoon chopped chipotle peppers in adobo sauce (I added more to taste)
1/8 teaspoon salt (being the salt addict I am, I also added a touch more to taste)
In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.
Emeril's Favorite Tortilla Soup
2 tablespoons olive oil
1 cup chopped onions
2 teaspoons chopped garlic
1 poblano pepper, seeded and chopped, or 1 pasilla or green bell pepper and 1 jalapeno pepper, seeded and chopped
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 tablespoon tomato paste
6 cups chicken stock
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Emeril's Original Essence (i didn't have this and it was delish)
1 avocado, peeled, seeded, and chopped, for garnish
Chipotle Crema, accompaniment
In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a simmer. Simmer for 20 minutes. Add the chicken and simmer for 5 minutes. Add the cilantro and lime juice, and stir well. Remove from the heat and cover to keep warm.
Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence.
Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips, and Chipotle Crema.
Yield: 4 to 6 servings
Chipotle Crema, a MUST!! This is seriously the BEST part. I could just dip my tortilla chips in it and munch it all by itself.
1/2 cup sour cream
1 teaspoon chopped chipotle peppers in adobo sauce (I added more to taste)
1/8 teaspoon salt (being the salt addict I am, I also added a touch more to taste)
In the bowl of a food processor or blender, combine all the ingredients. Process on high speed until smooth. Serve with the soup.
dreamin of something royal...
Like some Caesarstone counter tops. I figure it will probably never happen in this house to remodel as I doubt we'd really recoup the money we spent, but that doesn't stop me from dreamin... My mom and I looked at these in a showroom a few years ago and I have just had a hair these days that is yearning to redecorate. So here are a few of my favorite colors. I don't even know which would be the winner, but aren't they gorgeous? Next I'll be posting some wood floors, and tile. Those are next on the list...
RAVEN
MOCHA (really liked this in the showroom, but not so much in the images)
ESPRESSO
CONCRETE (one of my favs)
BLIZZARD (ultra modern, but sooooooo cool)
RAVEN
MOCHA (really liked this in the showroom, but not so much in the images)
ESPRESSO
CONCRETE (one of my favs)
BLIZZARD (ultra modern, but sooooooo cool)
Saturday, February 06, 2010
Quick Dinner
Just thought I'd post this easy-peasie soup recipe I've made a couple of times now. Sometimes, when I'm STARVING and could easily (and many times do) settle for junky food (ahem--like chips and salsa) I have the foresight to pause and make something simple and much more nutritious. This is one of those easy meals.
1 pckg aidels (and I HIGHLY recommend his brand, sooooo delish) chicken and apple sausage
1/2-1 cup chopped onions (saute in a little olive oil, with sliced sausage to brown)
then add:
3/4-1 cup frozen peas and carrots (or you can chop your own, frozen is just easy)
chicken broth, prob 3c or so, I like my soup brothy, so I tend to add lots of liquid
bring this mixture to a boil then add:
1/2 package egg noodles (I just dump in enough to be noodly, without sopping up all the liquid)
and simmer 10-15 mins.
I added a little sage and thyme for flavor. Then when it's all done I like to add a bit of cholula and cajun spice for heat. Pretty yummy. Just thought I'd share =)
1 pckg aidels (and I HIGHLY recommend his brand, sooooo delish) chicken and apple sausage
1/2-1 cup chopped onions (saute in a little olive oil, with sliced sausage to brown)
then add:
3/4-1 cup frozen peas and carrots (or you can chop your own, frozen is just easy)
chicken broth, prob 3c or so, I like my soup brothy, so I tend to add lots of liquid
bring this mixture to a boil then add:
1/2 package egg noodles (I just dump in enough to be noodly, without sopping up all the liquid)
and simmer 10-15 mins.
I added a little sage and thyme for flavor. Then when it's all done I like to add a bit of cholula and cajun spice for heat. Pretty yummy. Just thought I'd share =)
Thursday, February 04, 2010
I did promise
to actually post some photos so here are a few
aren't you so jealous he's alllllll mine baby =) I didn't post some of the other, more disturbing images of my husband looking either like a 70's porn star or a seriously smarmy car salesman. He often likes to try to WOW me with creative 'stache trims. He added his Dad's hawaiian shirt for effect. Gotta love him...
This is us, today, a clean kitchen, kids posted on the counter close (but not too close) to the noodles cooking on the stove munching on some wheat thins. Pan full of nuggies and tater tots (who are we kidding, those puppies are totally for me). Lame-o around here. But cozy...
and our new table. We feel so grown up having purchased our very own. Nearly 100% of our furniture is hand-me-down. So it's sort of exciting to discover our own tastes and have our home reflect it. We have 4 more chairs coming and our barstools just arrived today, but are awaiting assembly by the man of the house. I had to buy some flowers yesterday at Safeway, I am so aching for spring it's sorta sad. So the flowers sort of remind me it's not too far away...
aren't you so jealous he's alllllll mine baby =) I didn't post some of the other, more disturbing images of my husband looking either like a 70's porn star or a seriously smarmy car salesman. He often likes to try to WOW me with creative 'stache trims. He added his Dad's hawaiian shirt for effect. Gotta love him...
This is us, today, a clean kitchen, kids posted on the counter close (but not too close) to the noodles cooking on the stove munching on some wheat thins. Pan full of nuggies and tater tots (who are we kidding, those puppies are totally for me). Lame-o around here. But cozy...
and our new table. We feel so grown up having purchased our very own. Nearly 100% of our furniture is hand-me-down. So it's sort of exciting to discover our own tastes and have our home reflect it. We have 4 more chairs coming and our barstools just arrived today, but are awaiting assembly by the man of the house. I had to buy some flowers yesterday at Safeway, I am so aching for spring it's sorta sad. So the flowers sort of remind me it's not too far away...
Monday, February 01, 2010
tunes
Pandora has made exercising so much more enjoyable as well as turning me on to new music, like this fun tune.
and this song, takes me back to the 80's, in a good way... sorry about the commercial version but looks like the actual version is blocked. I seriously love it...
and this song, takes me back to the 80's, in a good way... sorry about the commercial version but looks like the actual version is blocked. I seriously love it...
looking forward...
To trying this bread recipe. It almost sounds too good to be true, but I'm willing to give it the old college try...
Crusty White Bread
From Artisian Bread in 5 Minutes a Day via The Ivory Hut
3 cups of lukewarm water
1 1/2 tablespoons active dry yeast
1 1/2 tablespoons coarse salt
6 1/2 cups all-purpose flour
Grab a very large mixing bowl, or a large container that you can cover. In it, mix the water, yeast, and salt. You don’t have to heat up the water to a precise optimal temperature for the yeast. I’ve even used just regular tap water, and it’s worked well for me. Just let that sit together for a while (you don’t have to wait for the yeast to dissolve completely), then dump the flour all at once and stir with a wooden spoon. You don’t need to knead this, and you’re not looking to make it come together into a dough ball. You just want everything mixed well, with no streaks of flour left, and you’re done.
Leave it in your container, covered (but not airtight, or it’ll pop), for a few hours. When it has risen and then deflated a bit, your dough is done. It’s ready to be used or stored in the refrigerator.
To bake the bread, just grab a chunk of dough, about the size of a grapefruit. Dust your hands with flour to help prevent sticking, and gently pull the sides of the dough toward the bottom, rotating the dough, until you get a roundish shape with a smooth surface. It should only take you about a minute or less to do this. The dough won’t be entirely in the bottom, where it may look bunched up, but don’t worry about it.
Put it on a cutting board that’s been dusted with cornmeal to prevent sticking, and let it rest for at least 40 minutes. No need to cover it. If the dough has been refrigerated, it helps to let it rest a little more, until it’s no longer chilled.
Twenty minutes before you are ready to bake, put a cast iron skillet (or a pizza stone) in the middle rack of your oven, and put a broiler pan (I used a cookie sheet) in the bottom rack. Preheat your oven to 450 degrees. Dust some flour on the top of your loaf, and slash the top, about 1/4-inch deep.
After twenty minutes of preheating, it’s time to bake. (You can put the bread in after 20 minutes, even if your oven hasn’t reached 450 degrees yet.) Slide the loaf onto the baking stone, and then quickly pour 1 cup of hot tap water into the broiler pan. Then quickly shut the oven door to keep the steam inside.
Bake for 30 to 40 minutes, until you get a nice brown crust. Remove and let cool completely, if you can wait that long.
PS: noted, the link doesn't take you to the recipe blog, I noticed this after I posted it, but it does take you to my beautiful friend Kyrie's blog which is totally worth perusing. She makes life look so beautiful and simple and lovingly crafted...
Crusty White Bread
From Artisian Bread in 5 Minutes a Day via The Ivory Hut
3 cups of lukewarm water
1 1/2 tablespoons active dry yeast
1 1/2 tablespoons coarse salt
6 1/2 cups all-purpose flour
Grab a very large mixing bowl, or a large container that you can cover. In it, mix the water, yeast, and salt. You don’t have to heat up the water to a precise optimal temperature for the yeast. I’ve even used just regular tap water, and it’s worked well for me. Just let that sit together for a while (you don’t have to wait for the yeast to dissolve completely), then dump the flour all at once and stir with a wooden spoon. You don’t need to knead this, and you’re not looking to make it come together into a dough ball. You just want everything mixed well, with no streaks of flour left, and you’re done.
Leave it in your container, covered (but not airtight, or it’ll pop), for a few hours. When it has risen and then deflated a bit, your dough is done. It’s ready to be used or stored in the refrigerator.
To bake the bread, just grab a chunk of dough, about the size of a grapefruit. Dust your hands with flour to help prevent sticking, and gently pull the sides of the dough toward the bottom, rotating the dough, until you get a roundish shape with a smooth surface. It should only take you about a minute or less to do this. The dough won’t be entirely in the bottom, where it may look bunched up, but don’t worry about it.
Put it on a cutting board that’s been dusted with cornmeal to prevent sticking, and let it rest for at least 40 minutes. No need to cover it. If the dough has been refrigerated, it helps to let it rest a little more, until it’s no longer chilled.
Twenty minutes before you are ready to bake, put a cast iron skillet (or a pizza stone) in the middle rack of your oven, and put a broiler pan (I used a cookie sheet) in the bottom rack. Preheat your oven to 450 degrees. Dust some flour on the top of your loaf, and slash the top, about 1/4-inch deep.
After twenty minutes of preheating, it’s time to bake. (You can put the bread in after 20 minutes, even if your oven hasn’t reached 450 degrees yet.) Slide the loaf onto the baking stone, and then quickly pour 1 cup of hot tap water into the broiler pan. Then quickly shut the oven door to keep the steam inside.
Bake for 30 to 40 minutes, until you get a nice brown crust. Remove and let cool completely, if you can wait that long.
PS: noted, the link doesn't take you to the recipe blog, I noticed this after I posted it, but it does take you to my beautiful friend Kyrie's blog which is totally worth perusing. She makes life look so beautiful and simple and lovingly crafted...
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