Sunday, December 28, 2008
Monday, December 22, 2008
Tuesday, December 9, 2008
This is what it looks like just before you have to clean the camera lens...I think Oakley was tired of the picture-taking and ready for another treat.
Sunday, December 7, 2008
Saturday, December 6, 2008
Tuesday, November 25, 2008
Today was T.'s Thanksgiving Feast at school...he was dressed as a Pilgrim (in his paper hat and collar). No pictures, I'm a bad mommy and forgot my camera.
I bit the bullet and started decorating for Christmas...what's the harm in getting it done before Thanksgiving anyway...Target has had Christmas decorations up since Halloween! For whatever reason I got the idea in my head this year that I was going to make my own garland out of the Leyland Cyprus trees we have in the back yard. I started this afternoon and completed two sections...tomorrow I will **hopefully** finish the rest and get them all up. So far, so good - I just hope they stay green until Christmas! ...not really sure about the Leyland Cyprus...guess we'll find out!
Monday, November 17, 2008
T. & I had mucho fun decorating our Gingerbread House...we decided that if we were Gingerbread People, we would totally want to live here.
...and it's not finished yet! We're working on some extra special Christmas visitor's.....stay tuned!
Wednesday, November 5, 2008
Monday, October 27, 2008
1. Homemade apple butter, deeee-licious. It all started whe my delightful neighbor brought us a bag of freshly picked apples from Carter Mountain. There were so many I knew they were destined to be more than just sliced up apples.. thus started the search for apple recipes. I found an apple butter recipe in an old issue of Gourmet Magazine that was really simple, and thought..I can do this!! I've never canned anything before, and I must say - once you have all of the necessary tools (and a great neighbor who lends them to you so you can try it out) it's really no big production. Our bag of apples turned into 3 lovely jars of Apple Butter.
2. Trader Joes. It's new to the Richmond area, and now I see why people love it so much! What's not to love? It's inexpensive, there is a great selection, and the Trader Joes Pancake Mix is the best I've ever had. Serve the pancakes up with homemade apple butter on a chilly fall morning with a nice cup of chai...yummm!!! This is exactly why I have to keep running...I love food WAY too much.
Saturday, October 25, 2008
Tuesday, October 14, 2008
Monday, October 6, 2008
I also discovered this morning that my neighborhood is filled with morning runners! Who knew!? All this activity happening before 8am!? And now I'm part of it...Go Me!
Saturday, October 4, 2008
Friday, October 3, 2008
Hi there. I am still here. T. is doing great in Kindergarten and the craziness of getting used to such an early schedule is starting to become a routine. The great thing about the super early schedule is that I now can make time for myself without impacting anyone else...which feels great!
Here's my new goal (because if I write about it, I will feel accountable to do so, please bare with me as I ramble). I am going to start running..yes, me..running. I know, sounds like a joke. I want to be around for a really long time, so I can see all the cool stuff T. is going to do, and I worry that I'm not doing enough to keep myself healthy..and it's selfish to be lazy. I'm going to get myself a new pair of shoes this weekend and the routine begins Monday...NO EXCUSES! Ok, I'm done motivating myself and boring you for now.
Wednesday, September 3, 2008
Today was great, no tears, no clinging. Just kisses for R. & I and a simple waive along with "Bye!"
It's going to be a great year!!!!
Monday, September 1, 2008
Monday, August 18, 2008
T. is addicted to the boogie board...he spent ~8 hrs on one today, should sleep really well! The cousins are all getting along really well and having fun playing on the beach. We're anxiously watching TS Faye...hoping she doesn't make her way up this way and rain on our parade...so far every day the forecast gets better for us :) Happy!
Ok, off to help with dinner...here's a picture of the cousins in the pool...I mean, bathtub...
Thursday, August 14, 2008
Wednesday, August 6, 2008
Nana & Z...check out those legs! My sweet T.
T. & Z.
New post from T. soon, I promise...we didn't get to it last night because we decided to go to the river again and didn't make it home until late.
Sunday, August 3, 2008
I took a picture of red, white and blue so everyone who doesn't know can know now that this is our flag.
I took a picture of myself and put it in the computer and then I went upstairs and played on the computer.
I was taking a picture of my dad mowing the lawn and I almost fell out of the seat.
Monday, July 28, 2008
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
4 small boneless skinless chicken breast halves (1 lb.)
1 medium tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves
PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 Tbsp. of the dressing over chicken in resealable plastic bag; seal bag. Turn bag over several times to evenly coat chicken with the dressing. Refrigerate 10 min. to marinate. Remove chicken from marinade; discard bag and marinade.
GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes, cheese, basil and remaining 2 Tbsp. dressing.
TURN chicken over; place, cooked-side up, on foil on grill. Top evenly with tomato mixture. Close lid. Grill an additional 8 min. or until chicken is cooked through (165ºF).
Saturday, July 26, 2008
1 zucchini, sliced into thin rounds (again...mandolin = best friend)
1 summer squash, sliced into thin rounds
1 pint cherry tomatoes
1/2 onion, finely chopped
1 garlic clove, chopped
1 tablespoon chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 pound spaghetti
Bring a large pot of salted water to a boil over high heat for the spaghetti.
Preheat the oven to 400 degrees F.
Combine the squashes, tomatoes, onion, garlic, and oregano in a large bowl. Add the olive oil, sprinkle with salt and pepper, and give it all a good toss. Dump that out onto a baking sheet and roast for 10 to 12 minutes, until the squash is tender and caramelized. Scrape the vegetables into a large pasta bowl and cover with a plate to keep everything warm.
The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook for 8 to 9 minutes, until al dente.
To finish, scoop out about 1/4 cup of the pasta cooking water, drain the pasta, and toss gently with the roasted vegetables and Grilled Shrimp. Add the pasta water if needed.
Friday, July 25, 2008
1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
1 garlic clove, minced
1 teaspoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 medium tomatoes, halved
1 tablespoon grated fresh Parmesan cheese
1/2 teaspoon chopped fresh parsley, for garnish
In a wide, shallow bowl, combine the olive oil and next 5 ingredients (through pepper). Add tomatoes, and turn to coat them on all sides.
Place tomatoes, cut sides down, on the grill rack. Brush once with remaining marinade, and then discard marinade. Grill about 5-7 minutes on each side over medium-high heat or until tomatoes begin to blister, soften, and brown. (They can burn easily, so keep an eye on them.)
Remove the tomatoes from grill, and top with Parmesan cheese and parsley. Serve immediately.
Thursday, July 24, 2008
2 1/4 cups canned chicken broth
1 10-ounce box couscous
1 cup chopped green onions
1 cup (generous) diced seeded plum tomatoes
1/3 cup thinly sliced fresh basil
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon dried crushed red pepper
Cherry tomatoes, halved
Bring broth to boil in medium saucepan. Add couscous. Remove from heat. Cover; let stand 5 minutes. Transfer to large bowl. Fluff with fork. Cool.
Mix all ingredients except cherry tomatoes into couscous. Season with salt and pepper. (Can be made 1 day ahead. Chill.) Garnish with cherry tomatoes.
Wednesday, July 23, 2008
5 ripe, large tomatoes; cut into 1/3 inch thick rounds
1 small red onion, thinly sliced (a mandolin works GREAT)
1/4 c. extra virgin olive oil
1 T. balsamic vinegar
4 oz. feta cheese, crumbled
1/4 c. kalamata olives
1 T. fresh parsley
Arrange tomatoes on a platter. Top with onion slices. Drizzle oil and vinegar over top. Sprinkle with salt & pepper. Allow to stand at room temperature for at least 1 hour.
Sprinkle cheese, olives & parsley over salad and serve.
Tuesday, July 22, 2008
2 c. diced fresh tomatoes
1 1/2 c. diced red pepper
1 1/3 c. chopped onion
2 large jalapeno peppers, seeded and diced (**the FDA is warning against these now...you decide)
6 garlic cloves, minced
3/4 c. chopped fresh cilantro
1/4 c. chopped fresh parsley
1/4 c. fresh lime juice
2 T. finely chiopped fresh oregano
2 T. balsamic vinegar
1 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. freshly ground pepper
Combine first 5 ingredients in a large bowl; toss gently. Combine cilantro and remaining ingredients in a small bowl; stir well. Add cilantro mixture to tomato mixture. Serve chilled.
~makes 6 cups
Monday, July 21, 2008
So here is what I’m going to do about it…I’m posting my favorite tomato recipes all week in celebration of the glorious summer staple in hopes that folks will be inspired to spend the second half of their summer buying and eating tomatoes.
Rick's Favorite Salmon with Tomato-Basil Sauce
4 large tomatoes, peeled and seeded*
4 (4-6-ounce) salmon fillets
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter
1 cup heavy cream
1/4 cup chopped fresh basil
Place peeled and seeded* tomatoes in a blender or food processor. Process until a chunky purée is formed; set aside.
Season salmon with salt and pepper.
Heat a large skillet over medium-high heat. Melt butter and when foam subsides, place salmon, skin-side up in pan. Brown on both sides, until fish is just cooked through, about 6 minutes, depending on thickness of fillets. Transfer to plate and hold warm.
In same skillet over medium heat, combine puréed tomatoes and heavy cream, scraping any browned bits off the bottom. Simmer until slightly reduced, and sauce is desired consistency. Stir in basil. Adjust seasoning if necessary.
Place salmon on individual serving plates and pour sauce over the top. Serve immediately. (We like ours with a side of angel hair pasta and a little parmesan)
Makes 4 servings.
*To peel and seed a tomato, lightly score an 'x' into the bottom end with a sharp paring knife. Drop into boiling water for 30 seconds, or until skin just begins to tear. Remove with a slotted spoon into ice water. When cool enough to handle, peel off skin, cut in half and gently squeeze to remove seeds. Proceed with recipe.