I had the awesome opportunity to photograph a local senior....finally Someone I am not related to!
Meet Shannon, What a natural!
Saturday, November 5, 2016
Tuesday, October 18, 2016
HOPEFULLY not my last Halloween Doll
Greetings All....Gonna keep this short 'cause I got tons of work to do on the homefront,
but keeping my fingers crossed this ISN'T my last halloween dollie..but it might be
Tuesday, September 27, 2016
HoBo FAT Jack With Cat and Nap Sack
This vagabond would love to travel to your house for halloween...please visit him in
Saturday, September 24, 2016
Sunday, September 18, 2016
Pork Pozole Verde
this is from over a week ago, my sinus were wreaking havoc on me, So I made a pot of Pork Pozole Verde. Only big bowls of love will when I am sick!  |
the ingredients you need to roast/broil. Tomatillos poblano peppers jalapeno peppers onions Set your oven rack 2 notches down and broil on high, checking frequently and turn half way through. You may be wondering is this necessary? Trust me, i was so tired the day I made this and suffering from a sinus infection and I really wanted to skip this step, but when you roast/broil your veggies they will get a nice char and a sweetness to them...so all in all..yes do this step! |
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the end result of broiling your veggies |
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| Saute your your pork in batches. Make sure to mariatite your pork for at least 30 minutes before you sear. 1 1/2 lbs of country style pork ribs cut in bite size pieces 1. tbs of dried organo 1.tbs of cumin 1 tbs salt 1/2 tbs of chipotle powder |
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| sauteed pork. You may be asking yourself "self, why do I saute the pork first" well, Heidi is here to tell ya...you are going to leave these great "burnt" bits of flavor to the bottom of your pot. you then add a little stock and scrape all that flavor up with a wooden spoon |
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After you scrape up all those great bits of flavor add a tablespoon of garlic. ( I ain't gonna lie, I did double on this because I was sick!) |
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Blend all of these ingredients together: your broiled veggies kale pumpkin seeds Cilantro add blended ingredients, pork and stock to pot. cook till pork is tender then add hominy |
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Ladle in bowls top with queso fresco, radishes, pumpkin seeds and I personally like a dollop of sour cream and avocado wedges and then sliced onion |
Friday, September 9, 2016
Wednesday, September 7, 2016
Halloween Goodies 2016!
Greetings All....
hope all is doing well. Going to keep this short 'cause I got lots to do on the home front.
just wanted to share that I Have listed some Halloween goodies in ETSY, and a new pattern will be in the works as well.
Also, plan to make a few more things so keep checking back!
Hope you are having a great week.
click
Friday, August 26, 2016
First Day of School 2016 and Food
Whelp, the 2016 School year started last week. It has been actually the hardest for me, as Gabby Is a senior this year and Sophia is now in Jr. High.
"Sisters"
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| My Baby Growing up way to fast |
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| Gabby Dressed up for Marching Band practice, the theme was NIGHTMARE..... THIS GIRL FRIGHTS BACK..What ever she faces should be afraid, very afraid. |
Had a Greek dinner one night, made homemade tzatziki, grilled meat, zucchini, onions, peppers and tomatoes. Served with Naan Basmati, and olives. Oh, and a whole head of garlic...(I highly suggest not eating a whole head of garlic, not unless you want to avoid talking to people in public...
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| when I grill Kabobs I really like to keep the meat with the meat, the chicken with the chicken and tomatoes with the tomatoes. Peppers and onions I separate too, but sometimes I put them together: on the zucchini (same would go for yellow squash) just simply cut in half and no need to skewer, I don't no about you but I only have so many skewers. Sure, it looks all so pretty when all one skewer, but I want it to cook evenly and taste good! |
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| My gorgeous and even YUMMIER Salad Nicoise I made for Julia Child's Birthday. |
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| and simply one of my Fav Go to Dinners....Roasted potatoes, Sauteed Kale and Cannellini beans. Crispy lemon chicken thighs, salmon, Bruschetta. yesterday was a total junk food day, ramen, hotdogs and a root beer float, got to reel it back in today..about to make me a ceaser salad! As always, if you want to know what I am up to, be sure to follow me on Instagram! |
Saturday, August 13, 2016
CRAZY EASY ~super yummy~ less then 10 ingredient PASTA
If your like me, on most nights you need something super quick, hopefully not over processed. During summer this is so easy! But I can almost guarantee you that you will have awesome results in the middle of January when everything is iced out (just will have to pay more for ingredients, all ingredients should be at most wally worlds year round)
As Stated this is a 10 ingredient or less recipe. An Ina Garten aka Barefoot Contessa Recipe...kinda of, she borrowed it and shared it with us common folk.
but where I made it better is I seriously cut the time down from when you start from when it GETS IN YOUR BELLY...
first off the recipe...
4 pints cherry tomatoes, halved
Good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
½ teaspoon crushed red pepper flakes
Kosher salt
½ teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1½ cups freshly grated Parmesan cheese, plus extra for serving
Combine the cherry tomatoes, ½ cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
Just before you’re ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful – it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
sounds great right? More so during the midst of Basil and tomato season. Even more awesome when ingredients come from your garden or local farmers market.
I grew purple basil this year, it is just beautiful. I have 4 varieties of Basil in my container garden and all is very plentiful.
BUT 2 VERY important points I want to make real quick.
if you don't have 4 hours for all of this to sit 'cause your peeps are hungry NOW, ....SIMPLE
microwave tomato mixture for 5 minutes, then let stand 1 hour. I used a Pyrex dish with a lid.
alas, no fresh ingredients, still super easy on the family food budget to bring together!!
Enjoy!
thank you to Sophia for being my Parmasean Fairy Dust Maker
Monday, August 1, 2016
Sunday, July 24, 2016
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