Tuesday, March 31, 2009
Photos
It looks like Photobucket is down. That is the site I host all of my images on, not only for this blog, but other sites as well. Hopefully it will be back up and running soon!
Monday, March 30, 2009
Monday Challenge
"Umbrella Fella" by Gay BoassyThis one is a little late in the day, but it shouldn't be too awful hard...
From "The Grand Plan" -
The Entryway/Foyer:
Use the basic remove/clean/replace policy for those items which are wall-hung.
Consider how the area looks when a visitor enters your home. Again if it doesn't belong there, remove it! If you have a chair or rack that welcomes clutter, consider moving it until everyone breaks the habit of just dropping everything off in the foyer.
The next time you enter the front door after being away a few hours, look around and sniff around just like you were in a strange house. Our homes can develop "houseatosis". There are a great many air freshener products and potpourri assortments on the market today, use one if you need it!!
Don't forget to clean out the umbrella stand, if you have one. If you don't, do you need one?
Do you have a rug or maybe carpeting in this area? Do a thorough job of vacuuming it. you'll be pleased.
Do you have a window in your front door, or "side lights" which could use bit of glass cleaner? Don't forget to thoroughly dust/wash front door itself, and also the baseboards in the area.
Plan a place for everything which needs to be kept near the front door and keep it there! Everything else goes!
Now, do you need to go back and spend time on last week's project? If not, could you choose another declutter project that would enhance the beauty of your home? Choose something close to the entry or living room to help give that feeling of flow between organized rooms. Like smiles and yawns, organization is contagious!
Some additional links:
http://www.ehow.com/how_137179_organize-entryways-mudrooms.html
http://www.housebeautiful.com/decorating/organize/organizing-your-entryway
Growing Babies
It has been 2 months since we got our babies...and they are sure growing!
Here are two of the Jungle-Phoenix...
An Ameraucana....
A group of the babies....
And one of the Silkies...isn't it funny looking?
Here are two of the Jungle-Phoenix...
An Ameraucana....
A group of the babies....
And one of the Silkies...isn't it funny looking?
Saturday, March 28, 2009
A Rainy Day - Geocaching and a Delectable Roast Beef
Today start out rainless. It was coming. We knew it was coming....but we had been rained into the house for DAYS, so we took our chances.
Before leaving, I started a delectable Roast Beef.
1 beef roast
2 Tb olive oil
1 large red onion, halved
7 to 8 large carrots (washed and cut into 2 - 3 inch pieces)
2 cloves garlic, whole
1 - 2 Tbs fresh black pepper
1 - 2 Tbs sea salt
1 c cooking sherry (or red wine)
1 32 oz carton beef broth
1 tsp rosemary
1 tsp thyme
1 tsp parsley
2 bay leaves
In an oven-safe dutch oven, heat oil to VERY hot.
Place the onions cut-side-down in the oil, as well as the garlic cloves. Be careful when you do this, the hot oil will pop, and you don't want to be burned! (This is why aprons are so handy too!) Sear them until they are just getting dark. Remove to a dish. Repeat the process with the carrots, turning occasionally.
While the carrots are in the dutch oven, salt and pepper the roast well on both sides.
Take the carrots out to the dish, and now put that yummy roast in the hot dutch oven.
Don't move it! Just let it sit there about 4 or 5 minutes, and seal in all that yumminess. Carefully turn it over and sear the other side.
Remove it to a dish.
Go ahead and turn off the eye of the stove.
Pour in the cooking sherry or wine, and with your spoon or spatula, scrape off all the food bits that are in the pan. Put the roast back in the dutch oven. Now arrange the onions, garlic and carrots around the roast. Sprinkle the herbs all over the top.
Mmmmmmm....aren't we looking good already?
Slowly pour the broth over the top of all, and put the lid on the dutch oven.
Put it in at 275 degrees.
Now say "goodbye" to your kitchen for a few hours.
Mamaw and Papaw were visiting from out of town this day, soa Mamaw, Jen and I headed out geocaching, running ahead of the rain. We also made a stop at a local pottery shop.
I was IN LOVE!
Look what we brought home...
See that funny-looking squat mug? That's a hand-made travel mug! How cool is that? I got it for my hubby.
This one is mine...
Now, 4 hours later.....your kitchen is emitting this heavenly, delectable aroma. Make some mashed potatoes, slice up some bread and get out a platter for the contents of the dutch oven. I then took the broth, poured it through a sieve into a little sauce pan and made gravy out of it, by thickening it with some water and cornstarch. It was wonderful!
Now.....sometimes the food is so good, a camera is the last thing on your mind. This was one of those times.
This is what was left...
If it's any consolation, every third bite or so, a loud, content "sigh" came from my husband.
I think he liked it.
****Crockpot/Slow-Cooker Option****
If you don't have an oven-safe dutch oven, another option, is to sear the meat & veggies in a large skillet/frying pan. Then place all of the ingredients into a crockpot, and let it cook 7-8 hours. This will give you very similar results.
Before leaving, I started a delectable Roast Beef.
1 beef roast
2 Tb olive oil
1 large red onion, halved
7 to 8 large carrots (washed and cut into 2 - 3 inch pieces)
2 cloves garlic, whole
1 - 2 Tbs fresh black pepper
1 - 2 Tbs sea salt
1 c cooking sherry (or red wine)
1 32 oz carton beef broth
1 tsp rosemary
1 tsp thyme
1 tsp parsley
2 bay leaves
In an oven-safe dutch oven, heat oil to VERY hot.
Place the onions cut-side-down in the oil, as well as the garlic cloves. Be careful when you do this, the hot oil will pop, and you don't want to be burned! (This is why aprons are so handy too!) Sear them until they are just getting dark. Remove to a dish. Repeat the process with the carrots, turning occasionally.
While the carrots are in the dutch oven, salt and pepper the roast well on both sides.
Take the carrots out to the dish, and now put that yummy roast in the hot dutch oven.
Don't move it! Just let it sit there about 4 or 5 minutes, and seal in all that yumminess. Carefully turn it over and sear the other side.
Remove it to a dish.
Go ahead and turn off the eye of the stove.
Pour in the cooking sherry or wine, and with your spoon or spatula, scrape off all the food bits that are in the pan. Put the roast back in the dutch oven. Now arrange the onions, garlic and carrots around the roast. Sprinkle the herbs all over the top.
Mmmmmmm....aren't we looking good already?
Slowly pour the broth over the top of all, and put the lid on the dutch oven.
Put it in at 275 degrees.
Now say "goodbye" to your kitchen for a few hours.
Mamaw and Papaw were visiting from out of town this day, soa Mamaw, Jen and I headed out geocaching, running ahead of the rain. We also made a stop at a local pottery shop.
I was IN LOVE!
Look what we brought home...
See that funny-looking squat mug? That's a hand-made travel mug! How cool is that? I got it for my hubby.
This one is mine...
Now, 4 hours later.....your kitchen is emitting this heavenly, delectable aroma. Make some mashed potatoes, slice up some bread and get out a platter for the contents of the dutch oven. I then took the broth, poured it through a sieve into a little sauce pan and made gravy out of it, by thickening it with some water and cornstarch. It was wonderful!
Now.....sometimes the food is so good, a camera is the last thing on your mind. This was one of those times.
This is what was left...
If it's any consolation, every third bite or so, a loud, content "sigh" came from my husband.
I think he liked it.
****Crockpot/Slow-Cooker Option****
If you don't have an oven-safe dutch oven, another option, is to sear the meat & veggies in a large skillet/frying pan. Then place all of the ingredients into a crockpot, and let it cook 7-8 hours. This will give you very similar results.
Friday, March 27, 2009
Sour Cream Cube Steaks
This was dinner tonight....the meat was so tender, you could cut it with a french fry!!!
Okay, that was a slight exaggeration, but you could certainly cut it easily with the side of your fork.
6 - 8 cube steaks
1 1/2 c flour
3/4 tsp dry mustard
3/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
olive oil and butter, as needed
1 small onion, finely chopped
2 cloves garlic, finely minced
1/3 c soy sauce
1/4 c brown sugar
1 1/2 c sour cream
1/2 c water
In a dish, combine flour, mustard, paprika, salt & pepper.
Heat about 2 Tb oil, and 1 Tb butter in a large skillet.
Dredge steaks in flour mixture, and then put in pan. Brown the steaks on each side, and remove them to a baking dish (9x13 works fine.) Repeat with all of the steaks, refreshing oil/butter as needed.
Heat oven to 350 degrees.
In the skillet, add 1 Tb butter, and saute onions and garlic until just tender. Whisk in soy sauce, sour cream, brown sugar and water. When combined, pour over the steaks. Cover dish with foil, and bake for 1 1/2 hour.
Enjoy!
Printable Version: Sour Cream Cube Steaks
Okay, that was a slight exaggeration, but you could certainly cut it easily with the side of your fork.
6 - 8 cube steaks
1 1/2 c flour
3/4 tsp dry mustard
3/4 tsp paprika
1/4 tsp salt
1/4 tsp pepper
olive oil and butter, as needed
1 small onion, finely chopped
2 cloves garlic, finely minced
1/3 c soy sauce
1/4 c brown sugar
1 1/2 c sour cream
1/2 c water
In a dish, combine flour, mustard, paprika, salt & pepper.
Heat about 2 Tb oil, and 1 Tb butter in a large skillet.
Dredge steaks in flour mixture, and then put in pan. Brown the steaks on each side, and remove them to a baking dish (9x13 works fine.) Repeat with all of the steaks, refreshing oil/butter as needed.
Heat oven to 350 degrees.
In the skillet, add 1 Tb butter, and saute onions and garlic until just tender. Whisk in soy sauce, sour cream, brown sugar and water. When combined, pour over the steaks. Cover dish with foil, and bake for 1 1/2 hour.
Enjoy!
Printable Version: Sour Cream Cube Steaks
Winter Chicken Stew
This is a recipe is one that I thought I had posted, but apparently I missed it. This is a yummy, rich stew, great for cold weather! We had it last night for dinner, matched with some cheese biscuits.
2 - 3 Tb olive oil
1 large onion, diced
3 cloves garlic, minced
3 carrots, chopped
3 stalks celery, chopped
1 large can (28 oz) diced tomatoes
2 Tb tomato paste
1 tsp oregano
1 tsp basil
3/4 tsp thyme
1/2 tsp salt
1/2 tsp black pepper
2 bay leaves
1 32 oz carton chicken broth
3 chicken breasts
3 potatoes, cubed
2 cans (14 oz each) kidney beans, drained and rinsed
In a dutch oven or large pot, saute onions and garlic in olive oil until just tender. Stir in carrots, celery, tomatoes, tomato paste and herbs.
Pour in chicken broth, stir. Place raw chicken in the soup...
Cover and simmer for about 90 minutes. Then remove the chicken to a cutting board, and with a fork and knife, shred the chicken.
Add chicken back to the pot, along with the potatoes and kidney beans. Cook until potatoes are just done. If you have to, ad a little water, sometimes this cooks down and you don't have enough broth.
When potatoes are done, remove bay leaves and serve with some bread.....Mmmmmmm!
Enjoy!
PRINTABLE VERSION: Winter Chicken Stew
2 - 3 Tb olive oil
1 large onion, diced
3 cloves garlic, minced
3 carrots, chopped
3 stalks celery, chopped
1 large can (28 oz) diced tomatoes
2 Tb tomato paste
1 tsp oregano
1 tsp basil
3/4 tsp thyme
1/2 tsp salt
1/2 tsp black pepper
2 bay leaves
1 32 oz carton chicken broth
3 chicken breasts
3 potatoes, cubed
2 cans (14 oz each) kidney beans, drained and rinsed
In a dutch oven or large pot, saute onions and garlic in olive oil until just tender. Stir in carrots, celery, tomatoes, tomato paste and herbs.
Pour in chicken broth, stir. Place raw chicken in the soup...
Cover and simmer for about 90 minutes. Then remove the chicken to a cutting board, and with a fork and knife, shred the chicken.
Add chicken back to the pot, along with the potatoes and kidney beans. Cook until potatoes are just done. If you have to, ad a little water, sometimes this cooks down and you don't have enough broth.
When potatoes are done, remove bay leaves and serve with some bread.....Mmmmmmm!
Enjoy!
PRINTABLE VERSION: Winter Chicken Stew
Wednesday, March 25, 2009
Pork Chops with Mustard Cream Sauce
This is a fast and simple dish, but certainly has "wow" factor.
Thin, boneless pork chops (generally 2 per person)
2-4 Tb olive oil (or veggy oil)
1 Tb butter
1 c white wine
2 Tb grainy Dijon mustard
1/2 c whole milk or cream
Place pork chops in a large zip-lock bag, or between sheets of wax paper. Beat them thin with a wooden pin or meat mallet. Chops should be about 1/4 inch thick.
In a large skillet, heat oil and brown chops until just golden on both sides. Skillet should be fairly hot, but not too hot. The chops will be very thin, and cook very fast, about 2 minutes on each side. Cook chops in batches as necessary. When they are all cooked, put them in a dish and keep them warm in the oven.
Turn down the heat a little, and add the butter to the skillet, melt. Pour in white wine, and whisk together, letting the mixture reduce a little. (It may be wise to turn OFF the stove while you pour in the wine, and then turn the heat back on.) Whisk in mustard, let the mixture simmer a minute. Whisk in milk/cream, and let the mixture bubble another minute or two.
Meanwhile, arrange the chops on a serving platter. Ladle about half of the sauce over the chops. Ladle remaining sauce into a little dish, so guests can add more if they like.
Enjoy!
Thin, boneless pork chops (generally 2 per person)
2-4 Tb olive oil (or veggy oil)
1 Tb butter
1 c white wine
2 Tb grainy Dijon mustard
1/2 c whole milk or cream
Place pork chops in a large zip-lock bag, or between sheets of wax paper. Beat them thin with a wooden pin or meat mallet. Chops should be about 1/4 inch thick.
In a large skillet, heat oil and brown chops until just golden on both sides. Skillet should be fairly hot, but not too hot. The chops will be very thin, and cook very fast, about 2 minutes on each side. Cook chops in batches as necessary. When they are all cooked, put them in a dish and keep them warm in the oven.
Turn down the heat a little, and add the butter to the skillet, melt. Pour in white wine, and whisk together, letting the mixture reduce a little. (It may be wise to turn OFF the stove while you pour in the wine, and then turn the heat back on.) Whisk in mustard, let the mixture simmer a minute. Whisk in milk/cream, and let the mixture bubble another minute or two.
Meanwhile, arrange the chops on a serving platter. Ladle about half of the sauce over the chops. Ladle remaining sauce into a little dish, so guests can add more if they like.
Enjoy!
Geocaching
Have you ever heard of "geocaching?"
Geocaching is a sport, where you use a hand-held GPS to find caches that have hidden by other players. Our family has been doing this for several years now, and have a great time doing it. It is a hobby, enjoyed by people of every background, single soldiers, families with kiddos, retired couples, you name it! It is good clean fun!
You could think of it as grown-up hide and seek, or a scavenger hunt. Sometimes the geocaches require long hikes to get to, sometimes they are right in the middle of a parking lot. Some have many steps to get to the final stage, some have puzzles to solve. Geocaches are about as creative as a geocacher can be. I have met great people, made wonderful friends, learned about local history, and found amazing views I would have never known about....not to mention fresh air and sunshine!
To learn more, go to http://www.geocaching.com/about
Yesterday, my mother-in-law (Mamaw), my children and I headed out and "hunted" several geocaches in the area. We found 17, didn't find 7 others. We had a wonderful time, enjoyed a lovely day, and had fun!
While my youngest and I were searching for the last cache of the day, Mamaw snapped a picture of us...My name is "The Skirted Cacher" - can you guess why?
This weekend, weather permitting, I'll be taking a group of homeschoolers out on a geocaching adventure at a local park. We can't wait!
Geocaching is a sport, where you use a hand-held GPS to find caches that have hidden by other players. Our family has been doing this for several years now, and have a great time doing it. It is a hobby, enjoyed by people of every background, single soldiers, families with kiddos, retired couples, you name it! It is good clean fun!
You could think of it as grown-up hide and seek, or a scavenger hunt. Sometimes the geocaches require long hikes to get to, sometimes they are right in the middle of a parking lot. Some have many steps to get to the final stage, some have puzzles to solve. Geocaches are about as creative as a geocacher can be. I have met great people, made wonderful friends, learned about local history, and found amazing views I would have never known about....not to mention fresh air and sunshine!
To learn more, go to http://www.geocaching.com/about
Yesterday, my mother-in-law (Mamaw), my children and I headed out and "hunted" several geocaches in the area. We found 17, didn't find 7 others. We had a wonderful time, enjoyed a lovely day, and had fun!
While my youngest and I were searching for the last cache of the day, Mamaw snapped a picture of us...My name is "The Skirted Cacher" - can you guess why?
This weekend, weather permitting, I'll be taking a group of homeschoolers out on a geocaching adventure at a local park. We can't wait!
The Return of the Homemaker
I came across this wonderful article written on another blogger's page.
I thought you might enjoy it as well.
The Return of the Homemaker
I thought you might enjoy it as well.
The Return of the Homemaker
Monday, March 23, 2009
Monday Challenge - The Bathrooms!
"Victorian Bathroom II" by Jerianne Van Dijk
Okay all! Spring is officially here, so we're going to ramp-up the official SPRING CLEANING!!!!
We have finished working on the kitchen, so with Spring here, we are going to work on a room each week.
From "The Grand Plan" - on to the Bathrooms!
***
Go through the medicine chest. Do you really store medicine in here? It is not a good idea to store your medications here as the steam and heat of the showers can affect them. Consider finding a new place. While you rearrange them, throw away the horrible tasting stuff that you do not use and the expired items.
Check your first aid supplies. Do you have enough Peroxide, band-aids, gauze pads, antibacterial ointment? Find a printable first-aid checklist here.
Just look at those towels! Are they torn? In need of replacement? You needed some new rags anyway! Put it on your list to replace. Reorganize the ones you have.
Clean off handles, knobs, light switches. Does anything need replacing?
How about the bathroom mat or carpet? Does it need some spot remover while you go on? Does it need to be replaced?
Clean from high to low. Take down the curtains or blinds and clean them. Vacuum the screens in the windows. Clean the windowsill and wash any knickknacks
Clean the entire bowl. Spray with a good disinfectant. How is your bowl brush? Does it need replacing? A sponge brush works better than a bristle brush here.
Polish all the metal fixtures make them gleam. Get around the bowl and clean spots you have not seen in a while! Open the window while you spray a good mold remover if you need to. Scour sinks and bathtubs, and showers.
Do you need a new soap dish? A decorative hand soap dispenser
Get under the sink. Look at those three bottles of hair spray. Do you need and use all that stuff under there? Consider purchasing some under the cabinet organizers to give you more storage space and allow you to get things easier. Wipe out the bottom of the cabinet.
Don't stop there. Time to get the drawers now too. Throw away what you have not used.
Does the shower curtain need replacing? Is it really moldy?
Wash out the wastebasket and let it sanitize.
The bathroom scale hasn't been scrubbed in a while. Do it now! Get the baseboards and wipe them down, spray the tile with a good tile cleaner while you are doing the baseboard then wipe the tile down after it had a chance to sit.
Take note and replace, repair all items that need attention.
Some additional resources:
How to Green Clean your Bathroom
How to organize your bathroom
How to organize your bathroom in Three Steps
Friday, March 13, 2009
Roasted Herbed Chicken
Tonight's dinner was roasted, herbed-chicken.
This is a simple, no-measure recipe, but oh so good.
First, take your favorite "poultry" herbs and seasonings. You want about 2 - 3 tablespoons all together (just eye-ball it.) I have here, dry lemon zest, thyme, rosemary, pepper, and mint. Add in a couple tablespoons of olive oil (or vegetable oil) and mix it together.
Then I take my hand and slide it under the skin over the chicken breast, creating a space. Take some of the herb mixture, and spread it over the meat inside. Then rub the rest of the mixture all over the chicken.
After that, I take some additional dry herb mixture, some bay leaves, and crushed garlic cloves, quartered onions, and a quatered lemon - and put them inside the cavity of the chicken.
Bake this at 325 degrees, for 1 1/2 - 2 hours, or until tested done with a meat thermometer.
How good does this look?
Enjoy!
This is a simple, no-measure recipe, but oh so good.
First, take your favorite "poultry" herbs and seasonings. You want about 2 - 3 tablespoons all together (just eye-ball it.) I have here, dry lemon zest, thyme, rosemary, pepper, and mint. Add in a couple tablespoons of olive oil (or vegetable oil) and mix it together.
Then I take my hand and slide it under the skin over the chicken breast, creating a space. Take some of the herb mixture, and spread it over the meat inside. Then rub the rest of the mixture all over the chicken.
After that, I take some additional dry herb mixture, some bay leaves, and crushed garlic cloves, quartered onions, and a quatered lemon - and put them inside the cavity of the chicken.
Bake this at 325 degrees, for 1 1/2 - 2 hours, or until tested done with a meat thermometer.
How good does this look?
Enjoy!
Snickerdoodles
A conversation with my beloved daughter:
"GASP! You're making snickerdoodles?"
"Yes."
"I love you, Mom!"
....hehehe!
1 c shortening, part butter (I simply use butter-flavored crisco)
1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
plus, 1/3 sugar and 2 tsp cinnamon
Enjoy!
Mixed up the dough...
Dough balls rolled in cinn-sugar...
Mmmmmmm.....snickerdoodles!
Hey! Who bit my cookie?!
"GASP! You're making snickerdoodles?"
"Yes."
"I love you, Mom!"
....hehehe!
1 c shortening, part butter (I simply use butter-flavored crisco)
1 1/2 c sugar
2 eggs
2 3/4 c flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
plus, 1/3 sugar and 2 tsp cinnamon
- Heat oven to 400º
- Mix shortening, sugar and eggs thoroughly.
- Blend dry ingredients together and mix into sugar mixture.
- In a small bowl, combine additional sugar and cinnamon
- Roll dough into walnut sized balls, then gently roll in cinn-sugar.
- Bake 2" apart on ungreased baking sheet 8-10 minutes. Allow to cool a minute or so before removing to a cooling rack.
Enjoy!
Mixed up the dough...
Dough balls rolled in cinn-sugar...
Mmmmmmm.....snickerdoodles!
Hey! Who bit my cookie?!
Tuesday, March 10, 2009
Fudge Pudding Cake
This dessert is not for the faint of heart.
It is rich, I mean REALLY rich. We have dubbed this, "Molten Chocolate Madness." It has everything you could want.....gooey cake, and hot pudding/syrup. Serve it with *vanilla* ice cream, because this is almost more chocolate than can be safely eaten! I made this tonight....the first time in YEARS, and my youngest took a bite...looked at me....and ran to me, giving me a huge hug :-)
It is rich, I mean REALLY rich. We have dubbed this, "Molten Chocolate Madness." It has everything you could want.....gooey cake, and hot pudding/syrup. Serve it with *vanilla* ice cream, because this is almost more chocolate than can be safely eaten! I made this tonight....the first time in YEARS, and my youngest took a bite...looked at me....and ran to me, giving me a huge hug :-)
¾ c sugar
1 Tb butter, softened
½ c milk
1 c flour
2 Tb baking cocoa
1 t baking powder
¼ t salt
½ c chopped walnuts or pecans
½ c sugar
½ c packed brown sugar
¼ c baking cocoa
1 ¼ c boiling water
Pre-heat oven to 350 degrees. In a mixing bowl, beat sugar, butter and milk. 
Combine flour, cocoa, baking powder, and salt; stir into sugar mixture. Add nuts. (or not, if you don't like them)
Pour into a greased, 9 inch square baking pan (or similarly sized pan).
For topping, combine sugars and cocoa...
....and sprinkle over the batter.
Pour water over all. DO NOT STIR.
CAREFULLY put this in the oven and bake it for 30 minutes....
Ooooooo..can you see what is happening in there?
What started out as batter on the bottom, topped with dry ingredients and boiling-hot water.....will gradually become cake on top and chocolatey liquid goodness on the bottom.
And after 30 minutes, you get......
Mmmmmm...
Cool 10 minutes before serving. Spoon some of the fudge sauce over each serving and ice cream. Enjoy!
And as if this wasn't enough, I made both the FPC, and Blackberry cobbler tonight.
My honey is so spoiled ;-)
Monday, March 9, 2009
Monday Challenge
Okay, today is the last day designated for the kitchen! Woohoo!!!
So far we cleaned out the fridge/freezer, pantry, appliances, pots & pans cabinets, stove/oven, under the sink, baseboards, etc.
This week is the wrap-up. Clean the windows (be sure to clean between the glass & screen and such) any cabinets that have been missed, and if you need to, vacuum/clean the ceiling, walls, and any other missed spots!
***Just an additional note, I spent some time last night creating an index of recipes, readily available on the side bar of my site. That should make it easier to locate specific recipes. Have a blessed week!
Friday, March 6, 2009
Skillet Fritatta
First, you are going to need a skillet that has an oven-safe handle. Preheat the oven to 350 degrees.
1 8 oz package bulk sausage
1/2 c chopped bell pepper (whatever color you like)
1 small onion, chopped
4-5 potatoes, peeled & sliced
10 eggs
1/2 c milk
1/2 tsp salt
1/4 tsp ground black pepper
1 - 1 1/2 c grated cheese (your favorite kind.)
Saute the sausage, onion & peppers together.
Remove to a dish, and in the same skillet, fry the potatoes until tender and golden brown. Cook the potatoes in the sausage drippings, adding some oil in necessary to keep the potatoes from sticking. While they are cooking, in a mixing bowl, beat eggs, milk, salt and pepper together, set aside.
Now add the sausage mixture back into the skillet, and mix.
Slowly pour the egg mixture into the pan.
Cover and cook on medium-low heat for about 8 minutes, or until the eggs are just set around the edges. Uncover, and sprinkle with grated cheese. Place the skillet in the oven (uncovered), and bake for 10-12 minutes, or until eggs are set in the middle.
Serve and enjoy!
1 8 oz package bulk sausage
1/2 c chopped bell pepper (whatever color you like)
1 small onion, chopped
4-5 potatoes, peeled & sliced
10 eggs
1/2 c milk
1/2 tsp salt
1/4 tsp ground black pepper
1 - 1 1/2 c grated cheese (your favorite kind.)
Saute the sausage, onion & peppers together.
Remove to a dish, and in the same skillet, fry the potatoes until tender and golden brown. Cook the potatoes in the sausage drippings, adding some oil in necessary to keep the potatoes from sticking. While they are cooking, in a mixing bowl, beat eggs, milk, salt and pepper together, set aside.
Now add the sausage mixture back into the skillet, and mix.
Slowly pour the egg mixture into the pan.
Cover and cook on medium-low heat for about 8 minutes, or until the eggs are just set around the edges. Uncover, and sprinkle with grated cheese. Place the skillet in the oven (uncovered), and bake for 10-12 minutes, or until eggs are set in the middle.
Serve and enjoy!
Snuggle-bug & a Handy Apron
My daughter was displaying a messenger bag that I made recently, but the more I tried to take a photo of it.....the more someone wanted to snuggle.
What a sweetie!
I added another apron to my shop, a simple, and handy work apron made of recycled overalls and fabric remnants.
I made one of these a few weeks ago for my daughter and she loves it. She uses it when she is working with the horse or other animals. It protects her skirt and has handy pockets.
Thursday, March 5, 2009
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