Sunday, December 19, 2010
Braided Headbands
Saturday, December 18, 2010
Savoring Moments
Friday, November 12, 2010
Quadding in Arizona
Monday, November 08, 2010
12 weeks this week
Thursday, November 04, 2010
A little at a time....
Monday, November 01, 2010
15 minutes here and there = SCRAPBOOK TIME!
Sunday, October 24, 2010
We're a Zoo
Friday, October 22, 2010
Handwriting
Wednesday, October 20, 2010
Coffee Time!
Monday, October 18, 2010
Goodbye Summer
Monday, September 27, 2010
Hubby's birthday
Tuesday, September 21, 2010
Back from the Farm....
Wednesday, September 15, 2010
Up, Up & Away
Tuesday, September 14, 2010
Friday, September 10, 2010
Cooling Down
Thursday, September 09, 2010
16 years!
Saturday, September 04, 2010
A Recipe & Menu Planning
BROWN RICE QUINOA PILAF
olive or canola oil 1 tbsp.
finely chopped onion 1 cup
grated carrot 1 cup
long grain brown rice 1 cup
prepared chicken broth 3 1/2 cups
quinoa, rinsed & drained 1 cup
dried cranberries 1/2 cup
Heat olive oil in large saucepan on medium. Add onion & carrot.
Cook, uncovered for 5 to 10 minutes, stirring often, until onion is
softened.
Add rice. Stir until coated. Add broth. Stir. Bring to a boil.
Reduce heat to medium-low. Simmer, covered, for 20 minutes, without
stirring.
Add quinoa and cranberries. Stir. Bring to a boil. Reduce heat to
medium-low. Simmer, covered, for 20 to 25 minutes, without stirring,
until rice and quinoa are tender and broth is absorbed. Makes about
7 cups
Tuesday, August 31, 2010
Family
Tuesday, August 17, 2010
Slowly mending....
Sunday, August 15, 2010
Thank you Rub On
Saturday, August 14, 2010
Feel like a winner?
Wondering what this stack of delicious paper is all about?? WELL.... it could be yours! There's an amazing blog giveaway going on.... Check it out HERE for your chance to win!
WOOOHOOOO!!!
Good luck everyone!
.j.
Friday, August 13, 2010
More Baby Thanks.
Thursday, August 12, 2010
Spring Vegetable and Bean Soup
Directions:
1. Peel and roughly slice the carrots; slice the celery. Peel and roughly chop the onions. Peel and slice the garlic.
2. Put the broth in a saucepan and heat until boiling. Put a large saucepan on medium heat and add 2 TBL of olive oil. Add all your chopped and sliced ingredients and mix together with a wooden spoon. Cook for around 12 minutes, with the lid askew, until the carrots have softened but are still holding their shape, and the onion is lightly golden.
3. Meanwhile, drain your beans. Break up the cauliflower and broccoli into small florets. Roughly chop the spinach. Quarter the tomatoes, removing any stalks.
4. Add the boiling broth to the vegetables in the pan. Add your cannellini beans, cauliflower, broccoli and quartered tomatoes. Give the soup a good stir, and bring to a boil. Reduce the heat and simmer for 10 minutes, or slightly more.
To Serve Your Soup:
1. Add the spinach to the pan and cook for a further 30 seconds, then remove the pan from the heat. If you like your soup a little less chunky, you can take out half of it, blend it (using our favorite tool, the immersion blender) then stir it back into the pan. (If using an immersion blender, there’s no need to take out the soup for blending and returning to the pot.)
2. Season carefully with salt and pepper. Ladle the soup into serving bowls and finish with a drizzle of extra virgin olive oil.
Serves 6 to 8
Wednesday, August 11, 2010
Hedgehog birthday
Monday, August 09, 2010
Sweet Treats!
Friday, August 06, 2010
Thinking of You.
Sunday, August 01, 2010
Simplicity.
Saturday, July 31, 2010
Steamy Birthday
Thursday, July 29, 2010
Blueberry Scones
It's been awhile since I've posted a recipe! We've been busy "nesting" and getting our freezer filled with easy snacks & meals. Everything from muffins to loaves, to cooked hamburger (easy to through together sauces or tacos!), to meatballs... today was SCONES! YUM. I love them, and with all the fresh blueberries in the stores, this is the perfect time to pull out my favorite recipe from Martha Stewards website. Click here to view her link. Oh -- and ENJOY! ☺
BLUEBERRY SCONES
Ingredients
Makes 8
- 2 cups all-purpose flour
- 3 tablespoons sugar, plus more for sprinkling tops
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 1/2 cups fresh blueberries, picked over and rinsed
- 1 teaspoon grated lemon zest
- 1/3 cup heavy cream, plus more for brushing tops
- 2 large eggs, lightly beaten
Directions
- Preheat oven to 400 degrees, with rack in center. Place a baking mat on a baking sheet, and set aside.
- In a large bowl, sift together flour, 3 tablespoons sugar, baking powder, and salt. Using a pastry cutter or two knives, cut in butter until the largest pieces are the size of peas. Stir in blueberries and zest.
- Using a fork, whisk together cream and egg in a liquid measuring cup. Make a well in the center of dry ingredients, and pour in cream mixture. Stir lightly with fork just until dough comes together. Turn out onto a lightly floured surface, and knead a few times to mix well.
- Pat dough into a 6-inch square about 1 1/4 inches thick. Using a floured knife, cut into four 3-inch squares. Cut squares in half on the diagonal to form eight triangles. Transfer to prepared baking sheet. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 20 to 22 minutes. Transfer scones to wire racks to cool.