tag:blogger.com,1999:blog-47686611595396859382024-02-19T07:46:24.359-08:00Creative Therapy!Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-4768661159539685938.post-12423384323904098072010-06-16T15:38:00.001-07:002010-06-16T15:38:51.227-07:00I moved!I've taken my little blog in a new direction... please refer to the new address!!<br />
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<a href="http://thebullsnest.blogspot.com/">The Bull's Nest</a>Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-89583195567447199272010-04-14T14:35:00.000-07:002010-04-14T14:35:50.008-07:00I'm alive.I just have no free time. At all. Ever.<br />
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I'm fairly certain that I'm still getting married on time... but you know that feeling when you feel like you forgot something, then as soon as you get to work you realized you forgot, like, your underwear? That's how I feel.<br />
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I've never forgotten my underwear. But I feel like it's possible, especially with my current burnout.<br />
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So, craft news:<br />
- I got a job! (Not craft news, but because of said job, I can afford fabric and other things) For all interested parties, it's 7th grade math. I honestly can't imagine anything else I would rather do. I love seventh graders and I love teaching math. The end.<br />
- I have been documenting delicious meals with my camera, just have had no time to post. Check back in June. ;)<br />
- I have lots of pictures of handmade things I did for the wedding. Again, June.<br />
- Because there is no fabric store in Del Rio (the sewing section at Wal-Mart does not count), I'm on a mission to find affordable online fabric stores. Suggestions welcome!<br />
- I have a craft room in the house and Del Rio. It's confirmed. There is currently a person living in it, but unless he wants to become Dupree he will relocate one of these days.<br />
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I just wanted everyone to know I haven't neglected my crafting on purpose, I'm just so consumed with school right now I think I might completely freak out if I'm assigned one more thing in my life. I will have my teaching certificate in LESS THAN THREE WEEKS, so after that, give me another week to get married (small errand), about a month to have an emotional breakdown and buildup about the overabundance of change in my life, and then I will return. I don't start working until August, so I will have lots of time and energy for fun things. And I'll have the kitchen of my dreams, which will also encourage activity. Oh, life is good good good.Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-83752345265103984922010-01-27T17:36:00.000-08:002010-01-27T18:36:38.561-08:00Steak, with the most delicious sauce you will ever make.This one is for Kelly. And Nadine.<br /><br />My friend Kelly, fellow UD grad and teacher, who I have known for years, is a newlywed and is just beginning to experiment in the kitchen. She gave me a good what-for about not updating my blog, and gave me a few suggestions about what she would like to see. I believe she used the word "tough" to describe what she really wanted, steak done sans grill. Of course, you know me. I can't turn down a challenge. And even though my family has been trying to get healthy lately, I figured we could stand to splurge just this once.<br /><br />Also, my great aunt Nadine passed away today at the youthful age of 101. Even though I have no idea if she liked steak or not, we ate this meal in honor of her. Cheers, Aunt Nadine.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRrx1h2XUITp0F7tQHcX0WKI0_9amcGs8UOwwGDHV13OhQc9PYR4WYkKhG4-znCT9OyhEoaTwv1U7K9g8XjEkEVmJ_FqvfoTrycGylsO1siNDFpWr1IncmlCnsWJ6WUaQvqy0ayd1BfY/s1600-h/CIMG3723.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwRrx1h2XUITp0F7tQHcX0WKI0_9amcGs8UOwwGDHV13OhQc9PYR4WYkKhG4-znCT9OyhEoaTwv1U7K9g8XjEkEVmJ_FqvfoTrycGylsO1siNDFpWr1IncmlCnsWJ6WUaQvqy0ayd1BfY/s400/CIMG3723.JPG" alt="" id="BLOGGER_PHOTO_ID_5431600750801620834" border="0" /></a>Oh, be still my heart. This was the richest, most delicious meal I've had in quite some time. I gathered these recipes from a variety of places. The asparagus is a recipe I use over and over again, given to me several years ago by our good family friend Kathy. It's always a huge hit. The steak I learned from Omi, my grandmother. The sauce, which is the best part, came from Pioneer Woman. I'm not sure what I did before Pioneer Woman. Ate less delicious food, I suppose. The rest, of course, I made up. I do that at times.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYJZRie7JJ2AlDXPjz2Eq7XSlyJnZ_1eQmYiKcwABoyw0hio3i-LrODWu0DNSrpH9pAQwCGgqGtFCoXDo0-V43Ib5JRiD8x_gciB-jmQtiKOGr0ZXXwlac5_EI9Zbp6yRFzPxPndCRCc/s1600-h/CIMG3689.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYJZRie7JJ2AlDXPjz2Eq7XSlyJnZ_1eQmYiKcwABoyw0hio3i-LrODWu0DNSrpH9pAQwCGgqGtFCoXDo0-V43Ib5JRiD8x_gciB-jmQtiKOGr0ZXXwlac5_EI9Zbp6yRFzPxPndCRCc/s400/CIMG3689.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599036000334114" border="0" /></a>Start off with a few necessities: olive oil, butter (I use the fake stuff), blue cheese, parmesan cheese, cream, tomatoes (these are heirlooms! Sometimes I use cherry), asparagus, cauliflower, onion, and a few room temperature rib eye steaks.<br /><br />I also used garlic salt and garlic pepper, FYI.<br /><br />And, oops, there's some Lindeman's over there. You don't need that for the recipe, just for fun. Try not to judge me.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUQ01LxG3RIHKmYhK1aqoW2B50SnOzghXwX41rK0_kyW5GQ5xtBdn4ERaER6Q9xbw_vKuG8n2L9etv8d_XlsptYvF0Fui39W7Xqymql7u78Aox0zPSEWRCF0gpPIXvHhwoHMtCae6NgI/s1600-h/CIMG3690.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUQ01LxG3RIHKmYhK1aqoW2B50SnOzghXwX41rK0_kyW5GQ5xtBdn4ERaER6Q9xbw_vKuG8n2L9etv8d_XlsptYvF0Fui39W7Xqymql7u78Aox0zPSEWRCF0gpPIXvHhwoHMtCae6NgI/s400/CIMG3690.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599041786809474" border="0" /></a>The first thing we are going to do is to make a dish that can truly substitute for mashed potatoes. If you are on a low-carb diet, or just want to incorporate more veggies in your life, try this. Or you can used mashed potatoes. I'll never know.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0faeFyItAvPv7ev4XKpcos3N_HAsIMOg51kq8Xg5SxKp1FtwWoCKRh0PZupvbFx247lZub65j-i8GpdOGTD_X1B4Nj4t9ZKzy0o7_mc-nu6fD2yjR1qMTfDDaGVphLp0WttkBLV0yO0/s1600-h/CIMG3692.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP0faeFyItAvPv7ev4XKpcos3N_HAsIMOg51kq8Xg5SxKp1FtwWoCKRh0PZupvbFx247lZub65j-i8GpdOGTD_X1B4Nj4t9ZKzy0o7_mc-nu6fD2yjR1qMTfDDaGVphLp0WttkBLV0yO0/s400/CIMG3692.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599049636776738" border="0" /></a>The easiest way to separate cauliflower that I know is to turn it over and go at it with a knife. If any of you know a better way, please feel free to comment. I'm all about education here.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg893tj6RcEGPn6bwyM3PCA2_kwwWVcs2etIazPUJu0IsgKPdwtcONZR3zF2i7C6IDFDJNu4BXWQucZyw-iwiuUT4iq2hBUVoowi3XKpdNtrzPHkmDJRvcd2t01OHo0nQQlY2IEJwKp6dg/s1600-h/CIMG3693.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg893tj6RcEGPn6bwyM3PCA2_kwwWVcs2etIazPUJu0IsgKPdwtcONZR3zF2i7C6IDFDJNu4BXWQucZyw-iwiuUT4iq2hBUVoowi3XKpdNtrzPHkmDJRvcd2t01OHo0nQQlY2IEJwKp6dg/s400/CIMG3693.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599056868483986" border="0" /></a>See? Pretty. It doesn't really matter, since you are going to boil the business out of these anyway, so don't stress.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTULk8ZaGuUcDDl6wVoA6dDM8VYrG4sZ4v_ZtT1d80nQ1U170l0JyW8Hf-QxppJ8DFPdlFo4Ips_Vypwt-qyPlkl8iSpyBBsaWYauqy8PNrdoogYCLukPHEIGo_mPZEqHdjs2VMfpaLw/s1600-h/CIMG3694.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTULk8ZaGuUcDDl6wVoA6dDM8VYrG4sZ4v_ZtT1d80nQ1U170l0JyW8Hf-QxppJ8DFPdlFo4Ips_Vypwt-qyPlkl8iSpyBBsaWYauqy8PNrdoogYCLukPHEIGo_mPZEqHdjs2VMfpaLw/s400/CIMG3694.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599056417871074" border="0" /></a>Get a relatively large pot and boil some water. Just before adding the cauliflower, generously salt. You'll thank me later.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4QqxwcrerxPMCcBIC8DFHOOOIAY6plo8dTsFBmUCYu7LDsl0bUdxOMhrG8U14kScnpuGaid8nG39XhPx2SQo5wfPlAX4TDJBjgTtV7qtu7MdwKdzjadUyJGdaHANUHUKxlaCOhOq5n0/s1600-h/CIMG3695.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu4QqxwcrerxPMCcBIC8DFHOOOIAY6plo8dTsFBmUCYu7LDsl0bUdxOMhrG8U14kScnpuGaid8nG39XhPx2SQo5wfPlAX4TDJBjgTtV7qtu7MdwKdzjadUyJGdaHANUHUKxlaCOhOq5n0/s400/CIMG3695.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599309311749410" border="0" /></a>While the cauliflower is boiling, grab your asparagus. It's January in Ohio, so the asparagus is a little meager here. What you really want in a bunch of asparagus is super thin stalks. The thinner the stalks, the more flavorful the asparagus. Because we doctor these up a bit, it doesn't really matter. But whatever you do, for the sake of everything good in this world, do not get canned asparagus. I do not know whose idea it was to ever <span style="font-style: italic;">can</span> asparagus, but I dislike them greatly.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGcY01ZosrzkOMVYUahjbz-nudc2mKlYQWPGreUnOlfl2U2hfLRaArBiLoD_D6x-6HA2SJLA6mUe0kuRCmAiPABe01SLIlBrzvnslafPuXyya4JTZ8S3jULzIjoOs9snDd2Vn8-u5R8c/s1600-h/CIMG3696.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinGcY01ZosrzkOMVYUahjbz-nudc2mKlYQWPGreUnOlfl2U2hfLRaArBiLoD_D6x-6HA2SJLA6mUe0kuRCmAiPABe01SLIlBrzvnslafPuXyya4JTZ8S3jULzIjoOs9snDd2Vn8-u5R8c/s400/CIMG3696.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599316049441874" border="0" /></a>Test your asparagus by holding onto both ends and bending until the asparagus snaps.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA31KlP-erdhgM1y6Ntht-rI6eOHQw7TtRT_rKkTpaxtDnIoVq5DGSVTnejV-7RaSJkJAU2ibKnX_JaQuoH6Vr2MQ6OP60zfYJnU4FewOreaTYkd8DThduXPAnOPDp9kMZRg93Tqe530g/s1600-h/CIMG3699.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA31KlP-erdhgM1y6Ntht-rI6eOHQw7TtRT_rKkTpaxtDnIoVq5DGSVTnejV-7RaSJkJAU2ibKnX_JaQuoH6Vr2MQ6OP60zfYJnU4FewOreaTYkd8DThduXPAnOPDp9kMZRg93Tqe530g/s400/CIMG3699.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599325056352194" border="0" /></a>Wherever it breaks, take the head (the flowery part) and line it up with the other heads and cut. You're getting rid of the thick, woody stems, which generally provides for tastier asparagus.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFRTxoaXilM7uJc8IIAkK7A9CGYI3t7TwpGFAbworyUNjR4tK64eeoC0gbWqBQgOLrMI6ZsH0CJLRVnULIeFHyp-MWbDTJA5dYChP59HJG0mds-hDZ-5RD1JYik_1OMa_5ufJuFSbTSo/s1600-h/CIMG3700.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFRTxoaXilM7uJc8IIAkK7A9CGYI3t7TwpGFAbworyUNjR4tK64eeoC0gbWqBQgOLrMI6ZsH0CJLRVnULIeFHyp-MWbDTJA5dYChP59HJG0mds-hDZ-5RD1JYik_1OMa_5ufJuFSbTSo/s400/CIMG3700.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599328181194210" border="0" /></a>Lay out your asparagus on a jelly roll pan, as close to a single layer as you can get. Because these asparagus were so thick, less came in a bunch, so it wasn't difficult to line 'em up.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhqdThCAAN8rxAjTwH06JhILWjOB3QtYHcdu8t-BqRd1I2_R9dKs3bja27r8RK1lGTJyUX97xHEgKjjtqoQGxV-9weO0SZFH8GmpMPNxIHDpaaMqhSbmiIUfWbrdCcd_nL2Uk1w-Yn4s/s1600-h/CIMG3701.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhqdThCAAN8rxAjTwH06JhILWjOB3QtYHcdu8t-BqRd1I2_R9dKs3bja27r8RK1lGTJyUX97xHEgKjjtqoQGxV-9weO0SZFH8GmpMPNxIHDpaaMqhSbmiIUfWbrdCcd_nL2Uk1w-Yn4s/s400/CIMG3701.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599331320584642" border="0" /></a>Next get your tomatoes. I usually use cherry tomatoes and chop them in half, but when I went shopping last weekend I saw these babies. Heirloom tomatoes! Heirloom is a particular type of non-hybrid tomato and they usually don't have them around these parts. So I figured I'd use them! Aren't they pretty? Use whatever tomatoes you like.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpj96Hq6vKSoAKC2sxYACQkXA4MGCdnkvlhhrAVo20Nh_zugJJbv92F7OiX1Ce7Fq4sVGSHu5LcsCR6ScyWAqlosD5VLNwTDUIIi9Ttw6RmRz4HyozxcTL0V_Ar96UBgYMAa7N9q8doAA/s1600-h/CIMG3703.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpj96Hq6vKSoAKC2sxYACQkXA4MGCdnkvlhhrAVo20Nh_zugJJbv92F7OiX1Ce7Fq4sVGSHu5LcsCR6ScyWAqlosD5VLNwTDUIIi9Ttw6RmRz4HyozxcTL0V_Ar96UBgYMAa7N9q8doAA/s400/CIMG3703.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599615774873122" border="0" /></a>Give 'em a good rough chop. It definitely doesn't matter what these look like. Get as close to bite-size that you can.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5M35sLG96I2hdsZKdw0AxbBKejVENNgV85mVvLA3fa_ePCIkPdbwjjWBTMsHa-gdgNLApMMuMMi-wRoYWzwKx7stzgzwCiVMQV_zqnNTns9sqP0rVbdqIBBlwld42fuqUOjyhwWpzIpk/s1600-h/CIMG3704.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5M35sLG96I2hdsZKdw0AxbBKejVENNgV85mVvLA3fa_ePCIkPdbwjjWBTMsHa-gdgNLApMMuMMi-wRoYWzwKx7stzgzwCiVMQV_zqnNTns9sqP0rVbdqIBBlwld42fuqUOjyhwWpzIpk/s400/CIMG3704.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599616557590578" border="0" /></a>Douse these guys with a little olive oil...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5BUqqo-XBHBJFSUpIWInRbXYbkw2D-e3eb6B4WSLKJzixhzjJUAiq0xQBhWHQLWWZPIDcZUehJmHO_R7u92kpq8D99B4JA9DIjZ08BC0Cbr2XIFA_ns4WYeOopwcsQ8deEMxhW9AXas/s1600-h/CIMG3705.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5BUqqo-XBHBJFSUpIWInRbXYbkw2D-e3eb6B4WSLKJzixhzjJUAiq0xQBhWHQLWWZPIDcZUehJmHO_R7u92kpq8D99B4JA9DIjZ08BC0Cbr2XIFA_ns4WYeOopwcsQ8deEMxhW9AXas/s400/CIMG3705.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599617818936882" border="0" /></a>Add the tomatoes, top with a generous handful of parmesan cheese, then pop them in a 350 degree oven for about 20 minutes, until the cheese is melted and just starts to brown. You don't want to overcook it, so make sure the asparagus aren't mushy. I hear no one likes mushy asparagus.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyiLRB9xl2ZPggRa34caOgsoy7pN9F3v_lPkzZmPTIMpOfNKxyQe0K3K0ikEnLHV2kPjN7_fKFhj0glXHLXZEyrUaapsUHfdiVwR6WVvCUbrIOUQ0r0nQ6l5uDTk2APOBvNgccP-izmpA/s1600-h/CIMG3706.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyiLRB9xl2ZPggRa34caOgsoy7pN9F3v_lPkzZmPTIMpOfNKxyQe0K3K0ikEnLHV2kPjN7_fKFhj0glXHLXZEyrUaapsUHfdiVwR6WVvCUbrIOUQ0r0nQ6l5uDTk2APOBvNgccP-izmpA/s400/CIMG3706.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599624672058290" border="0" /></a>While the cauliflower is boiling and the asparagus is roasting, get your large onion and do like you do. Cut it in half, get rid of the skin, and then slice it into relatively thin slices.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqMZQpt7FZHPBcNS5MXovRzMufo-KZWk6Uyh5FddgF3myeGNQLGbTCSgr0I_vppNjZ5UGFoUGHX1AsFaZrivwkSEL9YjQB9Fr6rvEwyVYO2cShK6-KN0RX8uHWOHesKajMagTpABVhZU/s1600-h/CIMG3707.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeqMZQpt7FZHPBcNS5MXovRzMufo-KZWk6Uyh5FddgF3myeGNQLGbTCSgr0I_vppNjZ5UGFoUGHX1AsFaZrivwkSEL9YjQB9Fr6rvEwyVYO2cShK6-KN0RX8uHWOHesKajMagTpABVhZU/s400/CIMG3707.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599626696371570" border="0" /></a>Relatively thin. This isn't Iron Chef.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhul8JNfVQ6pzxAlyoGjjoCPoMcxQvbf5HTOoPwuPI2v9vU5Nk1JujB3PSPEQ4fr4ZNPQFe15kIzW7swC3Yc_HODkTQvExsjoDJTrXY_M7HV4o-SKvEnaroHIzaXyzS0CWCZGT32cHvxDo/s1600-h/CIMG3708.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhul8JNfVQ6pzxAlyoGjjoCPoMcxQvbf5HTOoPwuPI2v9vU5Nk1JujB3PSPEQ4fr4ZNPQFe15kIzW7swC3Yc_HODkTQvExsjoDJTrXY_M7HV4o-SKvEnaroHIzaXyzS0CWCZGT32cHvxDo/s400/CIMG3708.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599899903818962" border="0" /></a>Get a nonstick skillet, a pretty big one, and melt 4 tablespoons of butter on medium to medium high heat. I use the fake butter, so don't feel guilty if you want to too. Of course, if you want to use half a stick of butter, you go right ahead. My thighs and I will cheer you on and then secretly hex you out of jealousy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFjn9WiKwotNXPd-vihp9TaSLZ20WfWUAY-bCLLJWL4h6dbMBq3fIDE-irQsdXckScCkeBONtYRQ0WzMraC5Lj5v1QBLdZvm8Xx0KeNvZgTNmu0jaAIiblsBMFJAN1_8cBQ3XQjXYSg0/s1600-h/CIMG3709.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnFjn9WiKwotNXPd-vihp9TaSLZ20WfWUAY-bCLLJWL4h6dbMBq3fIDE-irQsdXckScCkeBONtYRQ0WzMraC5Lj5v1QBLdZvm8Xx0KeNvZgTNmu0jaAIiblsBMFJAN1_8cBQ3XQjXYSg0/s400/CIMG3709.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599901526183682" border="0" /></a>See? Doesn't quite look like butter, but trust me, it'll do, pig.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqEsTNCeg_dNDcoJLiQ1k8Nk4ijNv5AeS843Rz1WzlFDVzRdimRI2XxjJ76uVoDE0nlJZUgLC1nmtMkreAJSshgpbiJyLWeNgnrXVmkI2zQ4Ql04Wa7NDkrV-w97qk7Luj9HuCXkvFkI/s1600-h/CIMG3710.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqEsTNCeg_dNDcoJLiQ1k8Nk4ijNv5AeS843Rz1WzlFDVzRdimRI2XxjJ76uVoDE0nlJZUgLC1nmtMkreAJSshgpbiJyLWeNgnrXVmkI2zQ4Ql04Wa7NDkrV-w97qk7Luj9HuCXkvFkI/s400/CIMG3710.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599907758856018" border="0" /></a>Drop in your onions and let them sizzle. The smell of onions cooking in butter? Unmatched.<br /><br />Here's my first caveat: "But I don't like onions!" Yes you do. Yes. You do. Try it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGb2WgyqtY48m5EpVMlk-lS1waVgaM_ZkQoLv05iwcbeb0sViPRYu_dGTx385wZflE2anHsmS4JHu7n-XqCGHDP4VkmBeKHRUSUYpncD7K2MmjokGJ9I16tL1l1cJDKfXHkv26GYSWEWM/s1600-h/CIMG3711.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGb2WgyqtY48m5EpVMlk-lS1waVgaM_ZkQoLv05iwcbeb0sViPRYu_dGTx385wZflE2anHsmS4JHu7n-XqCGHDP4VkmBeKHRUSUYpncD7K2MmjokGJ9I16tL1l1cJDKfXHkv26GYSWEWM/s400/CIMG3711.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599912973333618" border="0" /></a>About this time, your cauliflower will be nice and mushy. Give it a good drain.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB1f0qloFxEqW6ZDBCd_udsaDvneGSh1MWvaiCBevNZGZXOgEj8AOBXaABJjX52eiS1w82Im5XhcPbYP6oqBPKGlG8p75Gy1jP0_dSuDV9aZ33Q6eGbSBUhhdVvHVsO9l9B_DEdVDdGKU/s1600-h/CIMG3712.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB1f0qloFxEqW6ZDBCd_udsaDvneGSh1MWvaiCBevNZGZXOgEj8AOBXaABJjX52eiS1w82Im5XhcPbYP6oqBPKGlG8p75Gy1jP0_dSuDV9aZ33Q6eGbSBUhhdVvHVsO9l9B_DEdVDdGKU/s400/CIMG3712.JPG" alt="" id="BLOGGER_PHOTO_ID_5431599916998077634" border="0" /></a>Put the cauliflower in a bowl with about a tablespoon of butter. Do it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitb8pshLIi8D2OujjkDaUPMIfiNHpTYxEF9Ff2BK2sjuL3MK7dVjZkyub2bb_Cor4wQ9kTnMFRl48GwP-9uK4YrYQ_e8D1ZLQlBW8j404Oe_DiGsC7jIwj8aSs3QGKv3wRaYkclGKG-Ec/s1600-h/CIMG3713.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitb8pshLIi8D2OujjkDaUPMIfiNHpTYxEF9Ff2BK2sjuL3MK7dVjZkyub2bb_Cor4wQ9kTnMFRl48GwP-9uK4YrYQ_e8D1ZLQlBW8j404Oe_DiGsC7jIwj8aSs3QGKv3wRaYkclGKG-Ec/s400/CIMG3713.JPG" alt="" id="BLOGGER_PHOTO_ID_5431600224844134466" border="0" /></a>I wasn't really sure what I wanted with this cauliflower, so I added garlic salt and garlic pepper. Figured I couldn't go wrong! And I definitely didn't go wrong.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHPAGemjIUskloAUtbkJ3f-1V6SVoB0FZRrakaQ0v6pX2ontfCpiTOYAAg_YpHmocE6ZTiGG6Ju_uqwA-gejPW1b7xR5E81erGW4eDeL2f5BGMX3Yib0vFpA4tFPwbzJ5e4Y5qOhNh7I/s1600-h/CIMG3714.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHPAGemjIUskloAUtbkJ3f-1V6SVoB0FZRrakaQ0v6pX2ontfCpiTOYAAg_YpHmocE6ZTiGG6Ju_uqwA-gejPW1b7xR5E81erGW4eDeL2f5BGMX3Yib0vFpA4tFPwbzJ5e4Y5qOhNh7I/s400/CIMG3714.JPG" alt="" id="BLOGGER_PHOTO_ID_5431600229955231714" border="0" /></a>A hand mixer is useful here to get everything combined and light. This can sit out for as long as it takes to make the other dishes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOzioiB0h3X46uCdFJZSnyKMtwadQDukDkAB0oeGYUDQfDCgwuoEVrQYDVpB0YuPr3lp1m3KgrqQUhLbMcWxeL9KC8kLrwICRQBfX9_9796a8fg1DfdalFHxv2F-QRqLTt4sl3vmx-V0/s1600-h/CIMG3715.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikOzioiB0h3X46uCdFJZSnyKMtwadQDukDkAB0oeGYUDQfDCgwuoEVrQYDVpB0YuPr3lp1m3KgrqQUhLbMcWxeL9KC8kLrwICRQBfX9_9796a8fg1DfdalFHxv2F-QRqLTt4sl3vmx-V0/s400/CIMG3715.JPG" alt="" id="BLOGGER_PHOTO_ID_5431600234385023170" border="0" /></a>Speaking of other dishes, hello gorgeous. These are two ribeye steaks, looking delicious. I salted and peppered them for good measure, but really, you could just admire their natural goodness.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIHewEXCGXYTumRxDddeKC-Bn1qIjKAOK6J1D8jUcB9t4ogJNhnD6pkovHOKFBVg4jrgVqC3cK17zuD5mfWtqZjyufheC3Z6m5C1q0NrB35LYy1Jv85ewCZ-JXqEXjSTjhHraUCsYst4/s1600-h/CIMG3716.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIHewEXCGXYTumRxDddeKC-Bn1qIjKAOK6J1D8jUcB9t4ogJNhnD6pkovHOKFBVg4jrgVqC3cK17zuD5mfWtqZjyufheC3Z6m5C1q0NrB35LYy1Jv85ewCZ-JXqEXjSTjhHraUCsYst4/s400/CIMG3716.JPG" alt="" id="BLOGGER_PHOTO_ID_5431600237200742338" border="0" /></a>Remember those onions? I hope you've been checking on them. They should be getting brown, so move them around a little. If they look "burned," don't you worry... that's how they should be. Say a little prayer for caramelized onions. That's part of the recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEL5nq2rXyffbGEteHxWSpD-zorTC6qdqtABFyr-n9W1cPTw_DRas2rwlagjo44Z1NdBMgsI9XqsZfFT9TccYBDnRuWSCzlMcZpok_2l34rcWmUvhqwQV8DEsxtSobV27O8B8LnTQhZoQ/s1600-h/CIMG3717.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEL5nq2rXyffbGEteHxWSpD-zorTC6qdqtABFyr-n9W1cPTw_DRas2rwlagjo44Z1NdBMgsI9XqsZfFT9TccYBDnRuWSCzlMcZpok_2l34rcWmUvhqwQV8DEsxtSobV27O8B8LnTQhZoQ/s400/CIMG3717.JPG" alt="" id="BLOGGER_PHOTO_ID_5431600235992592930" border="0" /></a>Now you need a stainless steel skillet and some more butter. This is for the steak, so don't be shy. Are you seeing why the fake stuff is alright for these recipes? No need to totally give up on a healthy lifestyle. Just set it a side for a second.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_iQl4L1DXmEmRo4oeQzTSaeM2hNSGTE61IY-xluoLcZImu-KE2zSvG_ZEFAD8KZO8N4xKMseBqJpQNjdJtLeatepfUZripti21Xa7mZMVluhCqPyHfMEAjpYk6gzvu4lmOfJViqOl3w/s1600-h/CIMG3718.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho_iQl4L1DXmEmRo4oeQzTSaeM2hNSGTE61IY-xluoLcZImu-KE2zSvG_ZEFAD8KZO8N4xKMseBqJpQNjdJtLeatepfUZripti21Xa7mZMVluhCqPyHfMEAjpYk6gzvu4lmOfJViqOl3w/s400/CIMG3718.JPG" alt="" id="BLOGGER_PHOTO_ID_5431600610669128658" border="0" /></a>By now, the onions should be pretty much done. Turn the heat as low as it goes and add about 3/4 cup cream. Now, I'm lactose intolerant, and I wouldn't think of omitting this step. So you shouldn't either. That said, you could use light cream, or milk, or even beef stock, and you'd be alright. But just <span style="font-style: italic;">alright</span>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZ1IxeSKQWczMtrZMh8AwWZLEog3LLMeRhos189DjjXxRkxKByPT8pdblDYdrGcmp7F6sgS8-Di4ajhLdjvLHfyX7L3dEhloNLADoiJQXfeDwbwemKSzkQSnuVVFQtq6100J42tH2ffc/s1600-h/CIMG3719.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZ1IxeSKQWczMtrZMh8AwWZLEog3LLMeRhos189DjjXxRkxKByPT8pdblDYdrGcmp7F6sgS8-Di4ajhLdjvLHfyX7L3dEhloNLADoiJQXfeDwbwemKSzkQSnuVVFQtq6100J42tH2ffc/s400/CIMG3719.JPG" alt="" id="BLOGGER_PHOTO_ID_5431600614312163042" border="0" /></a>The cream will start to take the brown color of the bits that were left in the pan. Oh, glory.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivv_Z7jIHeOpUa1CQmwXzIrkq7_PmuS5nhb6GlV7jN_LLw6TLsHb8h8vNB2cRfstWLwiIIF2aOXJcHIcTltJM85Awo858oWGLOJpsbS52YUNE6oz1kGy5rRxFJ_k20_lL0OBdznIPGoYo/s1600-h/CIMG3720.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivv_Z7jIHeOpUa1CQmwXzIrkq7_PmuS5nhb6GlV7jN_LLw6TLsHb8h8vNB2cRfstWLwiIIF2aOXJcHIcTltJM85Awo858oWGLOJpsbS52YUNE6oz1kGy5rRxFJ_k20_lL0OBdznIPGoYo/s400/CIMG3720.JPG" alt="" id="BLOGGER_PHOTO_ID_5431600616321799442" border="0" /></a>Get the steaks in the pan with the butter and sear on both sides for about 3 minutes each. Cover and let steam until the steaks are done to your liking. And your liking needs to be no more done that medium.<br /><br />Caveat #2: "But I like my steak well done! No pink at all!" No you don't. No, you don't. Unless you have some sort of medical condition that disallows you from eating medium rare meat, please try this with at least a little pink. Otherwise, you might as well eat leather for dinner.<br /><br />Of course, leather mixed with this sauce wouldn't be all that bad. That's how good it is.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4AoL2Sqy5DxsVvIQiqvyJuWGeaYdB-xXweiuqSR22IwJkhZq5Xi_HRz5NGMcxIEpM8P9MWQFsF1UfE6aoWsV8cKdIaDGGtzhWbaqs6D9WAShWoeF18z1v6ADxaMQ9IvtHICfcSG5UNs/s1600-h/CIMG3721.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR4AoL2Sqy5DxsVvIQiqvyJuWGeaYdB-xXweiuqSR22IwJkhZq5Xi_HRz5NGMcxIEpM8P9MWQFsF1UfE6aoWsV8cKdIaDGGtzhWbaqs6D9WAShWoeF18z1v6ADxaMQ9IvtHICfcSG5UNs/s400/CIMG3721.JPG" alt="" id="BLOGGER_PHOTO_ID_5431600620861540274" border="0" /></a>Once the steaks are done and off the heat, turn the heat off the sauce. Dump in about a cup of blue cheese.<br /><br />Caveat #3: "But I hate blue cheese!" No you don't. No, you don't. Try it. Please. Please please please please. Just trust me. Without the blue cheese, this is just an onion cream sauce. Snore. Add the blue cheese, for the love of everything tasty in this world.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KlFpuM41E3rCe11_6kmtbPfmxfb8lzW-TSBFrPND3RvPf4J7-BaT8qflk12hSRlry9ZZ4ZL83yo6_YjLE5KBJYHreKbjVdVV9ReJz3AHmdOlXhuAshw5m957M8kElm5kwNguSavpG3c/s1600-h/CIMG3722.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KlFpuM41E3rCe11_6kmtbPfmxfb8lzW-TSBFrPND3RvPf4J7-BaT8qflk12hSRlry9ZZ4ZL83yo6_YjLE5KBJYHreKbjVdVV9ReJz3AHmdOlXhuAshw5m957M8kElm5kwNguSavpG3c/s400/CIMG3722.JPG" alt="" id="BLOGGER_PHOTO_ID_5431600625266356418" border="0" /></a>After about 20 minutes, the asparagus will be done. Yum.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCPCc8L_r_NLMgx00zEq-WVVdljhoV2VwDyoSjuWpY7HXas4OHv8hPBVrY15TDv4cgEztZQjot05YeLt0njBIgiqwDwotKFD87hf-EzxlmGM5KujrtttV16RpAtUIRbvoMJE9dU2zWik/s1600-h/CIMG3723.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLCPCc8L_r_NLMgx00zEq-WVVdljhoV2VwDyoSjuWpY7HXas4OHv8hPBVrY15TDv4cgEztZQjot05YeLt0njBIgiqwDwotKFD87hf-EzxlmGM5KujrtttV16RpAtUIRbvoMJE9dU2zWik/s400/CIMG3723.JPG" alt="" id="BLOGGER_PHOTO_ID_5431613532011507650" border="0" /></a>I served this with a little bit of the cauliflower on the bottom, then the steak, topped with the sauce that will stop traffic. And then I nestled the asparagus next to it all, just for some color.<br /><br />Oh, my.<br /><br />Oh, my.<br /><br />To recap: Onions. Cream. Blue cheese. Don't ignore my sage advice.<br /><br />Enjoy!Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-29524645136113066602009-12-22T18:27:00.000-08:002009-12-22T19:24:14.235-08:00It's autumn in my kitchen Part... the rest of the parts.So, I realize that I totally flaked on turning my fall foods experiment into multiple posts during fall... considering it's three days before Christmas and I'm just now getting back to y'all. But I've been busy! I'd love to turn this blog post into an update on me and my exciting life, but let's be honest. Food will always be more important.<br /><br />Especially this food.<br /><br />Now, I'll warn you. I had delusions of grandeur that my sweet potato fries, as mentioned in September during my trip to Gracie's in Salt Lake City, would taste like they do in restaurants. They didn't. I baked <span style="font-style: italic;">and</span> fried them, and they both really turned into soggy messes. So, after this wedding business has passed, maybe I can save up enough pennies to buy myself <a href="http://www.williams-sonoma.com/products/sku9506387/?pkey=x%7C4%7C1%7C%7C4%7Cde%20buyer%20mandoline%7C%7C0&cm_src=SCH">this</a>, and then I will revisit. For now, I'm deleting them from memory.<br /><br />However, I did make two things that were quite successful: pumpkin puree and pepitas. Instead of pepitas, I could say pumpkin seeds, but the word pepitas is so much cooler. English is lame.<br /><br />I started off with two pie pumpkins. Aren't they ador?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNhxBJHKr8r6EQSFSQrRAbSHgfYxoyS8vTEbCUppEDOre4WMVJMR6NCSCHADbel36lTb_Q90bmzq75Noahw7EZPjE5LV-6ilkKjeq1n8DeCaZBwiPfSrX6jcsA49BZgkwFPGHji6YdHs/s1600-h/CIMG3565.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNhxBJHKr8r6EQSFSQrRAbSHgfYxoyS8vTEbCUppEDOre4WMVJMR6NCSCHADbel36lTb_Q90bmzq75Noahw7EZPjE5LV-6ilkKjeq1n8DeCaZBwiPfSrX6jcsA49BZgkwFPGHji6YdHs/s400/CIMG3565.JPG" alt="" id="BLOGGER_PHOTO_ID_5418258780012773634" border="0" /></a><br />Take off the top of the pumpkins with a sharp knife. Or a chainsaw. Because they are solid little guys. Good thing I'm armed... with guns.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUllipFpMqmx0FPAJAjKDvFbQdHKL5_qMZQ5BQHXwHXTx4zoFG7lEzsH0wNjjT06O00z0-iPE6KVwD0Ppce9gchnAOOQ-4F55SscyxSHN8QSI1hZkHVWRViPfAhKtIaVqVCe44kVfYPPo/s1600-h/CIMG3566.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUllipFpMqmx0FPAJAjKDvFbQdHKL5_qMZQ5BQHXwHXTx4zoFG7lEzsH0wNjjT06O00z0-iPE6KVwD0Ppce9gchnAOOQ-4F55SscyxSHN8QSI1hZkHVWRViPfAhKtIaVqVCe44kVfYPPo/s400/CIMG3566.JPG" alt="" id="BLOGGER_PHOTO_ID_5418258786894382754" border="0" /></a><br />My mom thinks I'm funny.<br /><br />Once the tops are off, you'll want to cut them in half. I realize that this photo does not depict half, and that I do math stuff so I should know what half looks like.<br /><br />Dear 7th Grade Students, this is not what half is. This is what happens when you are really frustrated after lopping off the top of a pumpkin and instead of it being easy and smooth like on TV, you exert all human energy and just hafta stab something.<br /><br />Just me?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQ033LmK-rZcyAdxuuIhzwwZannafvjvtJWIy8fdzmalXUx_59uAi5wFhhY1_o5B_24_zkcaJYDhqMDHQVjawm9zSWQmA5FRzpJ1ZIQh2_UmeXKEx9FOyyeTIRM3RmFOhVidmAk8KZrs/s1600-h/CIMG3567.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQ033LmK-rZcyAdxuuIhzwwZannafvjvtJWIy8fdzmalXUx_59uAi5wFhhY1_o5B_24_zkcaJYDhqMDHQVjawm9zSWQmA5FRzpJ1ZIQh2_UmeXKEx9FOyyeTIRM3RmFOhVidmAk8KZrs/s400/CIMG3567.JPG" alt="" id="BLOGGER_PHOTO_ID_5418258796732541346" border="0" /></a><br />After you take out your anger on squash, which is a total sign of mental stability, you'll get this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4OdMH2s7JzyBpcTz1IYtr1YwRza3Wx_qyfiLOuuZ0F5DK0FJB34yxOLN41sAUTQHwOa5wTGLU5Ie1VQ5rYWJhGWz6uusmF66SYVCKg26BfRWjjncDaTwM154lm3zofj0Qkqkwf6smYLI/s1600-h/CIMG3570.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4OdMH2s7JzyBpcTz1IYtr1YwRza3Wx_qyfiLOuuZ0F5DK0FJB34yxOLN41sAUTQHwOa5wTGLU5Ie1VQ5rYWJhGWz6uusmF66SYVCKg26BfRWjjncDaTwM154lm3zofj0Qkqkwf6smYLI/s400/CIMG3570.JPG" alt="" id="BLOGGER_PHOTO_ID_5418258799967138114" border="0" /></a><br />Gutsy, right?<br /><br />Man, I can hardly stop myself.<br /><br />Now is the time to gut the little guys. Ina Garten probably would be polite and use a spoon or a knife, or have some fancy gadget do it, but here in 'Merica, we get our hands dirty.<br /><br />Except during Swine Flu season, then the entire country knows how to cough into their elbows and not touch anything ever.<br /><br />I digress. Gut the pumpkin.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOsbX5iFzqXXmml3ILNYpqYgHbiFfF9gW2gI0CHWPpXgyX4R3f0WARAdsPcJNh6Q86XhnB9WEImYEecjGLgUpUuePfBQ3Kcoq5OuA1Nr3Uj2HFuBq-R1fJj44Qm7XPUqJXqPTmpajSeg/s1600-h/CIMG3571.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOsbX5iFzqXXmml3ILNYpqYgHbiFfF9gW2gI0CHWPpXgyX4R3f0WARAdsPcJNh6Q86XhnB9WEImYEecjGLgUpUuePfBQ3Kcoq5OuA1Nr3Uj2HFuBq-R1fJj44Qm7XPUqJXqPTmpajSeg/s400/CIMG3571.JPG" alt="" id="BLOGGER_PHOTO_ID_5418260019810662418" border="0" /></a><br />Put guts, seeds, and everything into a separate bowl (throw them away and risk serious, serious consequences from me). Cut the halves in half (any math whizzes want to tell me what they are now?), and use a knife to cut the rest of the pulp away from the pumpkin flesh.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLn-pNwwNPasaRjxX0KXcDy2lgvL9859mirllHQU7549zgfif7FuZOvxen13PsbmruAmHfSsdLTyuCRYPIK8X-jk1_zpf_2sIfVayEDYEVS17oycXdvBd3k1K6eKfM-oVTL6Rt6fP5os/s1600-h/CIMG3575.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbLn-pNwwNPasaRjxX0KXcDy2lgvL9859mirllHQU7549zgfif7FuZOvxen13PsbmruAmHfSsdLTyuCRYPIK8X-jk1_zpf_2sIfVayEDYEVS17oycXdvBd3k1K6eKfM-oVTL6Rt6fP5os/s400/CIMG3575.JPG" alt="" id="BLOGGER_PHOTO_ID_5418260027422840514" border="0" /></a><br />Line 'em up on the biggest baking sheet you have, and toss them in the oven (I say about 350) until they are golden and the sides start to pucker.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6oSEDINaXx58UtBGv_fFTUzyYzOuziyfzu6yzsEepTS9gihT9cSzN8PMpaWYH3ZUNeOTdv_U4ekvg1-YihRza3B8xO4pTlUGckhE5Oq5ZiFYNwiSpzOTOvTiWa36PUEUDSf9F21cNuoY/s1600-h/CIMG3577.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6oSEDINaXx58UtBGv_fFTUzyYzOuziyfzu6yzsEepTS9gihT9cSzN8PMpaWYH3ZUNeOTdv_U4ekvg1-YihRza3B8xO4pTlUGckhE5Oq5ZiFYNwiSpzOTOvTiWa36PUEUDSf9F21cNuoY/s400/CIMG3577.JPG" alt="" id="BLOGGER_PHOTO_ID_5418260031242059938" border="0" /></a><br />Meanwhile... remember the goo that came out of the pumpkin?<br /><br />"Goo" being a scientific word, of course.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrqKv5xicaK6LJAw8En01wxdSSg9KgUNWGm7OXATqUDsZgfIMZNl4ZGKkinSHth008TYwbeyRzhaaOxYjnkIxn8EQuONrg4OoT9td3vkV7CRAozGtp-_Sj1-WRUaBSQas1vSJcpkznBFo/s1600-h/CIMG3579.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrqKv5xicaK6LJAw8En01wxdSSg9KgUNWGm7OXATqUDsZgfIMZNl4ZGKkinSHth008TYwbeyRzhaaOxYjnkIxn8EQuONrg4OoT9td3vkV7CRAozGtp-_Sj1-WRUaBSQas1vSJcpkznBFo/s400/CIMG3579.JPG" alt="" id="BLOGGER_PHOTO_ID_5418260033184513362" border="0" /></a><br />Give them a really good rinse, and line them up on a cookie sheet too. Do your best to get an even layer, then generously salt. Or don't. I don't want to be bossy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHPEpX58NLrMFYWuKjVh3LDO10Jl6zfP2l8xZbBKFFHULcRvDcbgJoQXmDgjnzZhlQOQzZF0te4m_oIN9htwTsI2iVDeKeCAxncZ0SweWgUHWGjGRd63-bkG4j8WnDEgLgAEy2BgiEHA/s1600-h/CIMG3581.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCHPEpX58NLrMFYWuKjVh3LDO10Jl6zfP2l8xZbBKFFHULcRvDcbgJoQXmDgjnzZhlQOQzZF0te4m_oIN9htwTsI2iVDeKeCAxncZ0SweWgUHWGjGRd63-bkG4j8WnDEgLgAEy2BgiEHA/s400/CIMG3581.JPG" alt="" id="BLOGGER_PHOTO_ID_5418260040840416658" border="0" /></a><br />You can pop these into the oven right along with the pumpkin, just don't let them burn. Then, in a little while, your pumpkin will be done! I don't know how long of a while. Just a while, alright?<br /><br />(Note: I would have wanted these to be more done, so leave them in for a few extra minutes!)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCoTt0nOmy6n7vmRfaGkbXp0T66aMsG5cOSnFlGKXcGH0sqtsshz4p_ImTvC2CyCO1oZVVQ2axxTHZsdhJ_9ZCNS4Bdk2R37DEstwR3q5KIDGBseSYy6tN7nroD2o8zZ99BOuuV7sabmo/s1600-h/CIMG3586.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCoTt0nOmy6n7vmRfaGkbXp0T66aMsG5cOSnFlGKXcGH0sqtsshz4p_ImTvC2CyCO1oZVVQ2axxTHZsdhJ_9ZCNS4Bdk2R37DEstwR3q5KIDGBseSYy6tN7nroD2o8zZ99BOuuV7sabmo/s400/CIMG3586.JPG" alt="" id="BLOGGER_PHOTO_ID_5418260625041756546" border="0" /></a><br />This is what you're looking for. Puckering, golden sides. But more puckering and golden than this.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgcfet06g8z5adWJqM6fklX-He2nhvJBJ7UfBUMdBVyMLvG2u0Nl2I7Wq8myKnJqisWN3U9-y-l1Cq6cVjli8unphnlK6UDWRXKlaXVzHQfUaH-gux6G3LaDW3Ibw9QQJRWlIzLdtZYk/s1600-h/CIMG3587.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgcfet06g8z5adWJqM6fklX-He2nhvJBJ7UfBUMdBVyMLvG2u0Nl2I7Wq8myKnJqisWN3U9-y-l1Cq6cVjli8unphnlK6UDWRXKlaXVzHQfUaH-gux6G3LaDW3Ibw9QQJRWlIzLdtZYk/s400/CIMG3587.JPG" alt="" id="BLOGGER_PHOTO_ID_5418260629928964066" border="0" /></a><br />When the pepitas smell done, take them out and put them in a dish. And try not to make your next five meals out of them. I said try.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-flagtUnGCim_IMXczSguL0KwBFk_KVxI3cL5TNQuMm9Gsq3Igg8c4aAfqGiY6n-cMfFh94wieS9n9aJb1mlfn1iETlHoKe-dMFFhm8GM38-vGAsghCAfdgW9knRp0q0DJswU_Xr7fE/s1600-h/CIMG3596.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh-flagtUnGCim_IMXczSguL0KwBFk_KVxI3cL5TNQuMm9Gsq3Igg8c4aAfqGiY6n-cMfFh94wieS9n9aJb1mlfn1iETlHoKe-dMFFhm8GM38-vGAsghCAfdgW9knRp0q0DJswU_Xr7fE/s400/CIMG3596.JPG" alt="" id="BLOGGER_PHOTO_ID_5418260637230809970" border="0" /></a><br />Pumpkin's done. You'll want to let it cool slightly until it's ok to handle, and then peel off the skin. If I would have roasted my pumpkin for a little longer, it would have been easier to peel off the skin.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNI-7_dezWHkWrfG-Q9JcdUg5-nqhFNGQefXtbsvH0u4zX5rlnd5_DMYWig8le6zmgfeW81IE67WEaVlg3v3sJGT_9rQ7SHNcC20ohJtHyEdT26DeCRWNInyvswUtfr7XRcU0BZfn1TK0/s1600-h/CIMG3598.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNI-7_dezWHkWrfG-Q9JcdUg5-nqhFNGQefXtbsvH0u4zX5rlnd5_DMYWig8le6zmgfeW81IE67WEaVlg3v3sJGT_9rQ7SHNcC20ohJtHyEdT26DeCRWNInyvswUtfr7XRcU0BZfn1TK0/s400/CIMG3598.JPG" alt="" id="BLOGGER_PHOTO_ID_5418260640673639330" border="0" /></a><br />Place all your pumpkin pieces in a food processor and give it a whirl. You may have to add water or you may not, depending on how watery the pumpkin is. See that logic? I'm wise, I'm just wise.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNDZDpakITp5jNd7W3IcwgPiXo7ws17SBgYTFrBVQH68OiVnjn4SfIYNC6w2iMyQaiR0EZD4asviivqzbbRZcyJ_jO3-IkYqHy54WmOl5XDWkfg3JJGr7fJEHSUK2ERIIPKs6UnYykBY/s1600-h/CIMG3599.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDNDZDpakITp5jNd7W3IcwgPiXo7ws17SBgYTFrBVQH68OiVnjn4SfIYNC6w2iMyQaiR0EZD4asviivqzbbRZcyJ_jO3-IkYqHy54WmOl5XDWkfg3JJGr7fJEHSUK2ERIIPKs6UnYykBY/s400/CIMG3599.JPG" alt="" id="BLOGGER_PHOTO_ID_5418260643222418690" border="0" /></a><br />Up next: pumpkin puree!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghb1YlhgVAe-nWt2pbWtUPp8kkxgQz0L1fhfrb0H0HmwynwiEiBjcIXaZJzoOK793esl4FanjzSqZnl4-Glqu6KSNf2uInm1muRR0J9JtHVwyKsVrvlL-0nb6pVkGKZ48IkbF6kmIqM4E/s1600-h/CIMG3600.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghb1YlhgVAe-nWt2pbWtUPp8kkxgQz0L1fhfrb0H0HmwynwiEiBjcIXaZJzoOK793esl4FanjzSqZnl4-Glqu6KSNf2uInm1muRR0J9JtHVwyKsVrvlL-0nb6pVkGKZ48IkbF6kmIqM4E/s400/CIMG3600.JPG" alt="" id="BLOGGER_PHOTO_ID_5418262391539101426" border="0" /></a><br />I measured the pumpkin into 2-cup increments, put them into Ziploc bags, and froze 'em. Come Christmas, there's going to be some pumpkin everything, because you know how many bags I got out of those two measly pumpkins?<br /><br />NINE.<br /><br />Nine bags. Eighteen cups. (Again with the math. #1 on my To-Do list for 2010: get a life.) That's a lot of flipping pumpkin, but it's sooooo much better than the canned stuff. So do it!! Today!! Two days before Christmas Eve!! Come on, you know you've got time.<br /><br />And, just because it's me, every dish in the house was dirty and the entire kitchen needed a deep clean. Nobody's perfect.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi37lGM9Apy6vNXknGof0kvp_clg32ObeBxpm4BAUzOJ0EN79redpvou9Q9rcSqV9fIMRyds4UHVz_-OQ8IIfxu0Xjr-kcclda-fkD4j4BOErJee_QmZArNg_XEUWWajN4pLabHT94I8rI/s1600-h/CIMG3602.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi37lGM9Apy6vNXknGof0kvp_clg32ObeBxpm4BAUzOJ0EN79redpvou9Q9rcSqV9fIMRyds4UHVz_-OQ8IIfxu0Xjr-kcclda-fkD4j4BOErJee_QmZArNg_XEUWWajN4pLabHT94I8rI/s400/CIMG3602.JPG" alt="" id="BLOGGER_PHOTO_ID_5418262398935743154" border="0" /></a><br />Merry Christmas y'all!! See you in 2010!!Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-90330300002472617472009-11-18T19:15:00.000-08:002009-11-18T19:51:17.473-08:00It's autumn in my kitchen Part 1 - Kara's Squash StuffSo, I got this idea in my head. I wanted to experiment with some of my favorite flavors of fall. This was for a few reasons: 1, I like to experiment with cooking, 2, I'm a little bit crazy, and 3, I live near a delightful farmer's market and I wanted to support the local economy.<br /><br />I invited my friend Kara over and we attacked. I'm going to turn them into several posts because detailing all of the stuff we made would get overwhelming. And I prefer to just be whelmed.<br /><br />Just to give you a taste of what's to come, this is what we looked like neck-deep in our day of cooking. I'm not sure why I look like a demon. But yes, that is a deep fryer, in delightful 1970s olive green.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3JHdAUwVIiVgHd1EqfDaIo0VR5WDdHEMBvz7pd3W6o9fJ304ya5WZ6hn3MAfVC7eFUIcoKLoTAj3QgrmJ3QFukfyHzELekybsOTq2ebXmg2kvgPWmpzMh4qgkQOfTd4DpTqILgfCMLY/s1600/CIMG3593.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH3JHdAUwVIiVgHd1EqfDaIo0VR5WDdHEMBvz7pd3W6o9fJ304ya5WZ6hn3MAfVC7eFUIcoKLoTAj3QgrmJ3QFukfyHzELekybsOTq2ebXmg2kvgPWmpzMh4qgkQOfTd4DpTqILgfCMLY/s400/CIMG3593.JPG" alt="" id="BLOGGER_PHOTO_ID_5405650084383197010" border="0" /></a><br />So, today, I bring you Kara's baby. It has no name. It's the "squash stuff" she heard about at work.<br /><br />Let me tell you why Kara is my friend. It's because, when I invite her over at 3 p.m. to cook, she brings this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7ZBrRqH78Jvm2mDEDe6AgDS_hxlc5lAa6xTgR9R2XmLqLziDctB2eRW4NfZ7RVeS02BeFMTjCGrPf8AUK8bw9kxKPmK5ulvq41TPMWdz0qTlrxsegffSo-Lz8-aDr4f_TukJhAAoB6c/s1600/CIMG3561.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib7ZBrRqH78Jvm2mDEDe6AgDS_hxlc5lAa6xTgR9R2XmLqLziDctB2eRW4NfZ7RVeS02BeFMTjCGrPf8AUK8bw9kxKPmK5ulvq41TPMWdz0qTlrxsegffSo-Lz8-aDr4f_TukJhAAoB6c/s400/CIMG3561.JPG" alt="" id="BLOGGER_PHOTO_ID_5405648470844573986" border="0" /></a><br />I wish you wouldn't wonder if we drank the whole bottle.<br /><br />Anywho, the beginning of Kara's Squash Stuff has to do with an acorn squash. They are called this because they look like acorns.<br /><br />It is written.<br /><br />If you cut the acorn in half horizontally, the two sides will look like flowers. If you slice it from stem to stern, as Kara prefers, you'll get this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IJTGaaMi99kl9hi-hvoulov87m85BuP737IU95gY8sriwlIO9273Ec8L7aR1z7OVLBsiPlX3xjFhOvu1ztDeHc35MPA0Ox5OhlVmrJYW9R9lLaZpDB3c0fQhn_HGYAFjpoQxR6Msa7c/s1600/CIMG3564.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7IJTGaaMi99kl9hi-hvoulov87m85BuP737IU95gY8sriwlIO9273Ec8L7aR1z7OVLBsiPlX3xjFhOvu1ztDeHc35MPA0Ox5OhlVmrJYW9R9lLaZpDB3c0fQhn_HGYAFjpoQxR6Msa7c/s400/CIMG3564.JPG" alt="" id="BLOGGER_PHOTO_ID_5405648481379647330" border="0" /></a><br />Like you would with any squash, get the guts out. I tried to get Kara to let me save the seeds and bake them, but she wouldn't let me. So, to get her back, I snapped this photo:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFyc4esrtzD6dZxwZBaAzmj2QVBCtFCgEZzAAdrmilKUOyn6qkC5GlIE5-uIVMSqJUZy2kCv-uK6ysCKPWGx74HQlVE0SRMuRomyJHxeM3aVHSKopJDdAbJVjrmxmQa0-9Y5syneCFi0/s1600/CIMG3563.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFyc4esrtzD6dZxwZBaAzmj2QVBCtFCgEZzAAdrmilKUOyn6qkC5GlIE5-uIVMSqJUZy2kCv-uK6ysCKPWGx74HQlVE0SRMuRomyJHxeM3aVHSKopJDdAbJVjrmxmQa0-9Y5syneCFi0/s400/CIMG3563.JPG" alt="" id="BLOGGER_PHOTO_ID_5405648477595985778" border="0" /></a><br />Hahaha. That's me getting the last laugh.<br /><br />Place the two halves in a baking dish and preheat the oven to 350. Or 375. Or 500. Whatever you are feeling.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMXqHi6IhZTEs7-lYyT-smamfMTEO5vC72jJoP0Hb4Z8V-fxgzTB1Ffv2fs56u0KNjPWsCFXLWLmdUBXvRwJDNcvy0YbyJ2_Yx-BLB-wS-OtIjl1_U7VnOlKyPsJguTZIS74y1-H_6WIY/s1600/CIMG3568.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMXqHi6IhZTEs7-lYyT-smamfMTEO5vC72jJoP0Hb4Z8V-fxgzTB1Ffv2fs56u0KNjPWsCFXLWLmdUBXvRwJDNcvy0YbyJ2_Yx-BLB-wS-OtIjl1_U7VnOlKyPsJguTZIS74y1-H_6WIY/s400/CIMG3568.JPG" alt="" id="BLOGGER_PHOTO_ID_5405648697454287666" border="0" /></a><br />In each halve, add some brown sugar. Not a specific amount of brown sugar, just some. Kara doesn't like to measure either. Another reason she is my friend.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52ys1v1QjKJnyN5JpCvYcV7W5zdijYFFEeMC6u2U_Y_HNEKN-GAekibflhWfsC4xAtZ4G2GEMhD7EFkISAkp1aNlgvqv6lY8KACdw23A5x_qExV65a4PAO4A0T8Na2BtksSBz6Dp-6n0/s1600/CIMG3569.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi52ys1v1QjKJnyN5JpCvYcV7W5zdijYFFEeMC6u2U_Y_HNEKN-GAekibflhWfsC4xAtZ4G2GEMhD7EFkISAkp1aNlgvqv6lY8KACdw23A5x_qExV65a4PAO4A0T8Na2BtksSBz6Dp-6n0/s400/CIMG3569.JPG" alt="" id="BLOGGER_PHOTO_ID_5405648700626704530" border="0" /></a><br />Next: some pancake syrup. Kara used the fake corn syrupy stuff, and it offended me. When you make this, use pure maple for Pete's sake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3K8WWEYbJY0AgZz3T_JimCBv0e_4pqqme3B2dXvPQnuo6LScbTWmKQl-V9Y8iX9a0v3-x3HJQR69jkkgD4vma8DKrESbuTyCVa2p-N08dao5zJKB7AQ41CjfBmJ3CuXid9Qxh5TRQCg/s1600/CIMG3585.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja3K8WWEYbJY0AgZz3T_JimCBv0e_4pqqme3B2dXvPQnuo6LScbTWmKQl-V9Y8iX9a0v3-x3HJQR69jkkgD4vma8DKrESbuTyCVa2p-N08dao5zJKB7AQ41CjfBmJ3CuXid9Qxh5TRQCg/s400/CIMG3585.JPG" alt="" id="BLOGGER_PHOTO_ID_5405649521278921938" border="0" /></a><br />How about some butter next. Because butter's better.<br /><br />Is that a slogan?! I just made that up. It's a shame my fantastic marketing skills will forever be lots on middle schoolers.<br /><br />Once this is all in there, mix it up and spread it out along the flesh of the squash.<br /><br />You know what would be amazing on this too? Cinnamon. Apple pie spice. Nutmeg. Use your imagination, folks.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6KHTMVDd1m4jzBsZ-0NU2HwFsqvN935XbQD43weTGEcukM3t6u7695nDPFm6OUaWpV8NPsTKjcs1ERXsA-qMk1vbQrU_USVwCe99fNFql_7U1TUl8W2TT5k3Y6-8sQSQ5i2iRxIG_kGg/s1600/CIMG3572.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6KHTMVDd1m4jzBsZ-0NU2HwFsqvN935XbQD43weTGEcukM3t6u7695nDPFm6OUaWpV8NPsTKjcs1ERXsA-qMk1vbQrU_USVwCe99fNFql_7U1TUl8W2TT5k3Y6-8sQSQ5i2iRxIG_kGg/s400/CIMG3572.JPG" alt="" id="BLOGGER_PHOTO_ID_5405648971343810626" border="0" /></a><br />Bake until the sides look brown, about 40 minutes. Once it cools a little, separate the flesh from the skin and enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6s0bINpcWuhOiW_3yMMe2UmFxLjpHGh2T-rUay47MJvEZ2c5tVu2RwRrU8jviztbIUdH2q9Z9xezsMKDMYEkovCF5SY24fJxU0v0J88GPH1mbHVWNxOlxlqfuKBBBkmjK4fQDP06MK0/s1600/CIMG3595.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA6s0bINpcWuhOiW_3yMMe2UmFxLjpHGh2T-rUay47MJvEZ2c5tVu2RwRrU8jviztbIUdH2q9Z9xezsMKDMYEkovCF5SY24fJxU0v0J88GPH1mbHVWNxOlxlqfuKBBBkmjK4fQDP06MK0/s400/CIMG3595.JPG" alt="" id="BLOGGER_PHOTO_ID_5405650091304751954" border="0" /></a><br />Or, if it were me, I'd just fork the stuff into my face right from the squash. But that's me. I'm uncouth. I have no manners. I'm banned from the city of Chattanooga.<br /><br />This would make an outstanding side dish for Thanksgiving. But I don't have to tell you that. You've all had Thanksgiving dinner. Unless you're English. In that case, sorry about that whole Revolutionary War thing.<br /><br />Enjoy!Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-91894834222170130352009-10-25T20:11:00.000-07:002009-10-25T21:27:10.041-07:00BIG NEWS... and braised chicken :)Hello friends! I apologize for being so absent lately... I have been way too bogged down with school to post... but I have been cooking! I have a few recipes in the queue, it's just a matter of adding them! Also, a little bit of life changing news in my life...<br /><br /><span style="font-size:130%;"><span style="font-style: italic;"><span style="font-weight: bold;">I'M ENGAGED!!!<br /><br /></span></span><span style="font-size:100%;">Art proposed on Monday and we have already set a date for May, so I have been very busy this week. But, things are generally calming down so I am thrilled to get back to blogging!! I am also pretty thrilled with life in general. :) I am the luckiest girl in the world!!</span><span style="font-style: italic;"><span style="font-weight: bold;"><br /></span></span></span><br />Anyway, today I bring you...<br /><br />BRAISED CHICKEN.<br /><br />This recipe I got from the <a href="http://www.thepioneerwoman.com/">Pioneer Woman</a> a few months ago, but I can't seem to find it on her site. I believe it was a guest blog from <a href="http://www.kayotickitchen.com/">Kay</a>, but I can't find it there either. Regardless, it's the best braised chicken you will ever have.<br /><br />Hmm... it appears that a large bottle of wine and a grinning mother-of-the-bride have found their way into my ingredients... as usual. (This was before Art and I got engaged, so my dear mother is thrilled about something else! Probably the wine.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvNzNyCwpdzKoY8cnV1om78EuN3n9fly0ZkPaWbYGVq9yGP3BhBKNVpDOKlHcEsvi-RZ-YC63oKGvK9dwLUXrzBvvIAjz8y5jn6GhXSmTPMeGYih9qb-feqocRJJsEUa5CXhkvVx-S_E/s1600-h/CIMG3330.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNvNzNyCwpdzKoY8cnV1om78EuN3n9fly0ZkPaWbYGVq9yGP3BhBKNVpDOKlHcEsvi-RZ-YC63oKGvK9dwLUXrzBvvIAjz8y5jn6GhXSmTPMeGYih9qb-feqocRJJsEUa5CXhkvVx-S_E/s400/CIMG3330.JPG" alt="" id="BLOGGER_PHOTO_ID_5396743431384407618" border="0" /></a><br />Anyway, here is what you will need: extra virgin olive oil, salt, any part of the chicken (I used drumsticks and breasts here, and I believe it works best with boneless skinless chicken breasts, but you could certainly use whatever you like), onion, garlic, 4 tomatoes, two peppers, cumin, cinnamon, paprika, and the one ingredient I am NOT KIDDING about: CURRY. IF you make this without curry, you are missing out, friends. You'll also need chicken broth (not pictured).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87MSWjiFLfAGk15VBU1R5wjcXbBMUpLqLZWaU0ZCGHNFMuzUkTk1LAnwbEjn6rsu8oSt-23KzBza5llaWoRClz9SFtxWPCebu5SnOKujL6WhKOY_yYQSJkQN6V4eSw0g_XvK6iHEyzgs/s1600-h/CIMG3331.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg87MSWjiFLfAGk15VBU1R5wjcXbBMUpLqLZWaU0ZCGHNFMuzUkTk1LAnwbEjn6rsu8oSt-23KzBza5llaWoRClz9SFtxWPCebu5SnOKujL6WhKOY_yYQSJkQN6V4eSw0g_XvK6iHEyzgs/s400/CIMG3331.JPG" alt="" id="BLOGGER_PHOTO_ID_5396743439225908546" border="0" /></a><br />The first thing to do is make the marinade/sauce/whatever this stuff is. Start with 6 Tablespoons EVOO (yes, 6.):<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhByMMCBRLh2_A7SDgxyNIQXbs0dn66NWpBtu7YHFlOPKOOO1yoQbsdZxo9ZdunUIuc69FTFrjMGq4Z-2_ECgxGMolDMKjZy6r90Qfe8Rm5HkpKsglHwJ7FqKoeL-FPdhTpJa5-voJgx6U/s1600-h/CIMG3332.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhByMMCBRLh2_A7SDgxyNIQXbs0dn66NWpBtu7YHFlOPKOOO1yoQbsdZxo9ZdunUIuc69FTFrjMGq4Z-2_ECgxGMolDMKjZy6r90Qfe8Rm5HkpKsglHwJ7FqKoeL-FPdhTpJa5-voJgx6U/s400/CIMG3332.JPG" alt="" id="BLOGGER_PHOTO_ID_5396743444873938210" border="0" /></a><br />Grate in some garlic cloves. I used 8, because you really want the garlic flavor to come through. But I <span style="font-style: italic;">guess</span> you could use less if you <span style="font-style: italic;">have</span> to.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-fe_twzyKsXhsYLAJkGFnzCccSyXzkYVPjhyphenhypheneAk-mZl0ab4DdLyzv_ZeyUWrHWvGuX5URbJ-ahtx6c3B_A1I4PcNyXOdhiUUasGW8LGf2PSLCwxYsEU8GJCnYfdJ_BK6z7idHKal7fU/s1600-h/CIMG3334.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ-fe_twzyKsXhsYLAJkGFnzCccSyXzkYVPjhyphenhypheneAk-mZl0ab4DdLyzv_ZeyUWrHWvGuX5URbJ-ahtx6c3B_A1I4PcNyXOdhiUUasGW8LGf2PSLCwxYsEU8GJCnYfdJ_BK6z7idHKal7fU/s400/CIMG3334.JPG" alt="" id="BLOGGER_PHOTO_ID_5396743450514018770" border="0" /></a><br />I love grating garlic. Mostly because my hands smell like garlic for days afterward, and because there's something really wrong with me, I like my hands to smell like garlic. It's a wonder Art wants to marry me (but he does!!!!!! Excuse me, giddy bride moment.)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBg8iTBHTBnSxBRC3AhDyAZtLROw-nb9zQpP3n_6ca_iQLV9mBld1d4gLSiE3NiQkWgRzQhr-5tI18b4tFuCW_M0XSbpvOltqFZYE25rNvG2hkK6Cxq9_uZ15oPnhSI788GfIvMxOqSM/s1600-h/CIMG3333.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBg8iTBHTBnSxBRC3AhDyAZtLROw-nb9zQpP3n_6ca_iQLV9mBld1d4gLSiE3NiQkWgRzQhr-5tI18b4tFuCW_M0XSbpvOltqFZYE25rNvG2hkK6Cxq9_uZ15oPnhSI788GfIvMxOqSM/s400/CIMG3333.JPG" alt="" id="BLOGGER_PHOTO_ID_5396743446043744114" border="0" /></a><br />I'm serious about this garlic situation.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPKUPmEPXgvz7HAqiyxxmPk5Dcx3m46_1fOK6IswankMnUUdR6A3d0Z_yf7UnCiz1R8FY8doWgyEhv0z56OC73QPVdYyQoqN3wHJH4BFrgqFJfXuYFwO4MauzMWHk-vFE40HCkjl7S-c/s1600-h/CIMG3335.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikPKUPmEPXgvz7HAqiyxxmPk5Dcx3m46_1fOK6IswankMnUUdR6A3d0Z_yf7UnCiz1R8FY8doWgyEhv0z56OC73QPVdYyQoqN3wHJH4BFrgqFJfXuYFwO4MauzMWHk-vFE40HCkjl7S-c/s400/CIMG3335.JPG" alt="" id="BLOGGER_PHOTO_ID_5396744516933687698" border="0" /></a><br />Add in the following seasonings: 1/2 teaspoon cinnamon, 2 tablespoons paprika, 2 tablespoons curry powder (DO NOT OMIT!!!!!), and 1/2 teaspoon salt. Stir well, and you'll get this delightful mixture:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_4D28YtId4OyNDnkoTlZnwl6zf6EfpR63833Uic6fPwz5xxVaFze4XKGaIZPSRTDbOzdylu_te_BCsXR1ssASUA_-1PIdGdeW-BixRAx23DmLuKucmr4LYb3VueP14hYsBlV5UDjIeU/s1600-h/CIMG3336.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_4D28YtId4OyNDnkoTlZnwl6zf6EfpR63833Uic6fPwz5xxVaFze4XKGaIZPSRTDbOzdylu_te_BCsXR1ssASUA_-1PIdGdeW-BixRAx23DmLuKucmr4LYb3VueP14hYsBlV5UDjIeU/s400/CIMG3336.JPG" alt="" id="BLOGGER_PHOTO_ID_5396744524517828786" border="0" /></a><br />Next dice some up some veggies... like a red pepper...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_6C-hytSJi-PUyBYSsTJB7NxXc2JI331plCyNz62-L73SqaV1XSIXllm2OPYgPI4PJnf75qpK90fdMm8uCv3D3lJD24C8UFIrcNcCdfSfTeoui4RzL7Xbu9Rh4uTRJSsuE-9ylM6hhM/s1600-h/CIMG3339.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_6C-hytSJi-PUyBYSsTJB7NxXc2JI331plCyNz62-L73SqaV1XSIXllm2OPYgPI4PJnf75qpK90fdMm8uCv3D3lJD24C8UFIrcNcCdfSfTeoui4RzL7Xbu9Rh4uTRJSsuE-9ylM6hhM/s400/CIMG3339.JPG" alt="" id="BLOGGER_PHOTO_ID_5396744537399362738" border="0" /></a><br />... and a yellow pepper...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygpfKqk8S1Z7PY9LLdJJ7C924ehEuKTc23HGe3IT7vM_uc4SBlyhCBwKnHByuqpZDl1sPjJ1H1sRoTYFln7rPN_vB-Vvx1iizH6qIP7ffuhQ-WdE1pIi6EYLsqjOp_PqtjPZKS32WtZ0/s1600-h/CIMG3341.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygpfKqk8S1Z7PY9LLdJJ7C924ehEuKTc23HGe3IT7vM_uc4SBlyhCBwKnHByuqpZDl1sPjJ1H1sRoTYFln7rPN_vB-Vvx1iizH6qIP7ffuhQ-WdE1pIi6EYLsqjOp_PqtjPZKS32WtZ0/s400/CIMG3341.JPG" alt="" id="BLOGGER_PHOTO_ID_5396745925715009538" border="0" /></a>... and an onion...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2brNY7_UwhL_VNf8deGxXnoZjtC8c6KGf7gDl8E1rcepMRjvxKbMRVl-8zT5VgeVkkmj8NOmFTmmKUbkcnWuDukicQNWiFsQl2lkGuo_nHxjsb1nLCWIIEzmsvjNjPqP3XHRM5oVdug/s1600-h/CIMG3338.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR2brNY7_UwhL_VNf8deGxXnoZjtC8c6KGf7gDl8E1rcepMRjvxKbMRVl-8zT5VgeVkkmj8NOmFTmmKUbkcnWuDukicQNWiFsQl2lkGuo_nHxjsb1nLCWIIEzmsvjNjPqP3XHRM5oVdug/s400/CIMG3338.JPG" alt="" id="BLOGGER_PHOTO_ID_5396744532790656994" border="0" /></a><br />... and 4 tomatoes. You can also dice up a chile pepper for some spice... but I didn't this time because my momma's a weenie.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMihi8KVDblp8kXKZLpBE1WZOa_9WOonD33NKD3PKqQTUhbgNjZNww3not-oVthVgU7YUwyPQtR7J0PVTrcKI8fpCZDRWnyIdg3dg2rWsBymXTbkAhpkY_A8feieRdwfsDgf-nmJLM8c/s1600-h/CIMG3342.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVMihi8KVDblp8kXKZLpBE1WZOa_9WOonD33NKD3PKqQTUhbgNjZNww3not-oVthVgU7YUwyPQtR7J0PVTrcKI8fpCZDRWnyIdg3dg2rWsBymXTbkAhpkY_A8feieRdwfsDgf-nmJLM8c/s400/CIMG3342.JPG" alt="" id="BLOGGER_PHOTO_ID_5396745932088808610" border="0" /></a><br />Now take your chicken and salt and pepper both sides... like I said, I used drumsticks but really breasts are much much better.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51Td8X3BJPNlyYOwTveeS3iXRNlepH1fjy9nVQYmeFMPOr3Iw9MyVXHH83vErGDOiqiPAtaGJC4wpBRFhLEhQzisqKzmv0B_uk99MISI6Cu7n-XLzhA35rXKqjNLrCyzBpvrQBX1C94A/s1600-h/CIMG3337.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51Td8X3BJPNlyYOwTveeS3iXRNlepH1fjy9nVQYmeFMPOr3Iw9MyVXHH83vErGDOiqiPAtaGJC4wpBRFhLEhQzisqKzmv0B_uk99MISI6Cu7n-XLzhA35rXKqjNLrCyzBpvrQBX1C94A/s400/CIMG3337.JPG" alt="" id="BLOGGER_PHOTO_ID_5396744528603815218" border="0" /></a><br />Put some EVOO in the bottom of a skillet and quickly brown the chicken on either side. It won't cook through.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5txnjbEfu6KBuZRWiCDfCBX5l6ktCDys_Gf0xd-_JacB_xMAek5rAfZsrV4ttbOpdhEtq_2OQY6w-VsujM0NFHk1WtbtPu9N7tUBgz4jKvM7k52MCQxVYj2irk1QMv0LaKwvmBP2RtCk/s1600-h/CIMG3340.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5txnjbEfu6KBuZRWiCDfCBX5l6ktCDys_Gf0xd-_JacB_xMAek5rAfZsrV4ttbOpdhEtq_2OQY6w-VsujM0NFHk1WtbtPu9N7tUBgz4jKvM7k52MCQxVYj2irk1QMv0LaKwvmBP2RtCk/s400/CIMG3340.JPG" alt="" id="BLOGGER_PHOTO_ID_5396745920170077058" border="0" /></a><br />Instant tan!! Notice they are not cooked through.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIT8b9ztgPuOJdnBuqi4el9ZtE0pJDagsYacMH80j-O2mgbl_5l2efX_oUfylG97Vy6p4BHINALLnj1GGBCqOEUUHfwJP_tEU5OS90myAIRm3AuKQstrNH0J4H_otgATgxUdduM_pVHU/s1600-h/CIMG3344.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHIT8b9ztgPuOJdnBuqi4el9ZtE0pJDagsYacMH80j-O2mgbl_5l2efX_oUfylG97Vy6p4BHINALLnj1GGBCqOEUUHfwJP_tEU5OS90myAIRm3AuKQstrNH0J4H_otgATgxUdduM_pVHU/s400/CIMG3344.JPG" alt="" id="BLOGGER_PHOTO_ID_5396745942690802850" border="0" /></a><br />It's 12:30 a.m. and I'm hungry. Wedding diet=already destroyed. I probably won't even try. Anyway, get all your chicken in a baking dish:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPywTepmyqghjiIWPpEq_WJz8FD393nx0Nc3FyBI02P0cSVF7FsqlXDuMfOsuVs8PCwjOwkA5mnZEWQPCsQ-gFE3hnywVLx07qYpcG06NNzfuwLO-32UzF5I-5V3lpzdJOFuM5mNB2H8/s1600-h/CIMG3343.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgPywTepmyqghjiIWPpEq_WJz8FD393nx0Nc3FyBI02P0cSVF7FsqlXDuMfOsuVs8PCwjOwkA5mnZEWQPCsQ-gFE3hnywVLx07qYpcG06NNzfuwLO-32UzF5I-5V3lpzdJOFuM5mNB2H8/s400/CIMG3343.JPG" alt="" id="BLOGGER_PHOTO_ID_5396745937845805746" border="0" /></a><br />And brush with your delish marinade from above.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2tbLLk83elWbfRjcS9qewiTsQuH1zAWTfyW64D9E1d9AeP-ZaBtkSPUlZvqUrqYmlgcHzfhTgpHyfy0jg0T6VmYTYJuRtNX0m9YuljTCJZOTnV6DNcvNyodwUWYffLzPHg93YsxPwwc/s1600-h/CIMG3346.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2tbLLk83elWbfRjcS9qewiTsQuH1zAWTfyW64D9E1d9AeP-ZaBtkSPUlZvqUrqYmlgcHzfhTgpHyfy0jg0T6VmYTYJuRtNX0m9YuljTCJZOTnV6DNcvNyodwUWYffLzPHg93YsxPwwc/s400/CIMG3346.JPG" alt="" id="BLOGGER_PHOTO_ID_5396748067200353458" border="0" /></a><br />Use about half, taking care to get the underside of the chicken.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOrpKHzYCJ5gdGwsIkCGzEhMIoEsX9SWfumVsEnB5EPyaSa87dss8NoRor6ZUY-B3TLbhaIaZotOr1NVZv2VOWVCVKNgsZDAti_5uKDLm9yJ06h6wu7A5rLM5cImahWNz0Hfn_nUhvXF0/s1600-h/CIMG3347.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOrpKHzYCJ5gdGwsIkCGzEhMIoEsX9SWfumVsEnB5EPyaSa87dss8NoRor6ZUY-B3TLbhaIaZotOr1NVZv2VOWVCVKNgsZDAti_5uKDLm9yJ06h6wu7A5rLM5cImahWNz0Hfn_nUhvXF0/s400/CIMG3347.JPG" alt="" id="BLOGGER_PHOTO_ID_5396748072935028322" border="0" /></a><br />Add your veggies...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdMv_-BHj1rcZHPt4YYSI2VeUe-AuFWGtpsXm5R1ExwbFg1HX4vI2gHsiV5HYChcqU-sTO-c-22QnO8iRFbKKt3ckNsoe8DY6YnZRid3lMaza49tzg-I02gLYNJA2mTA3FMbgSY893ns/s1600-h/CIMG3348.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYdMv_-BHj1rcZHPt4YYSI2VeUe-AuFWGtpsXm5R1ExwbFg1HX4vI2gHsiV5HYChcqU-sTO-c-22QnO8iRFbKKt3ckNsoe8DY6YnZRid3lMaza49tzg-I02gLYNJA2mTA3FMbgSY893ns/s400/CIMG3348.JPG" alt="" id="BLOGGER_PHOTO_ID_5396748078401543634" border="0" /></a><br />... and use the rest of the marinate. I can't tell you how delicious that really is.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWLZ_NOIEKrdhbkCIceTrC4V38c1mQYrejQjkc_toP1wq3sYFh3lVTrp2ko9rMRE0zHkBQP6gdIxqZWg6G9Os1coiX2hVSAXI8-dfWnbX7hg_NxusevIJmxX8kee9VWnrhpRfeTcz2Gs8/s1600-h/CIMG3349.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWLZ_NOIEKrdhbkCIceTrC4V38c1mQYrejQjkc_toP1wq3sYFh3lVTrp2ko9rMRE0zHkBQP6gdIxqZWg6G9Os1coiX2hVSAXI8-dfWnbX7hg_NxusevIJmxX8kee9VWnrhpRfeTcz2Gs8/s400/CIMG3349.JPG" alt="" id="BLOGGER_PHOTO_ID_5396748081845854226" border="0" /></a><br />Add your diced tomatoes all on top. Have I said this is the best braised chicken you'll ever eat? It is. And look ma, it's healthy too!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qZ1aDQsdDBfYLRrZJH6FlPrrvqR4U-YWGVre-5mHsBRDOe49NvelPqb2wGSK6upMG7uoVKob72Z4m3uZOOSAZDMy8iBW6TgKLW7n9MPKoUXw38cBzx-y5iooqufM0Gviw894ZuwrnL8/s1600-h/CIMG3350.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7qZ1aDQsdDBfYLRrZJH6FlPrrvqR4U-YWGVre-5mHsBRDOe49NvelPqb2wGSK6upMG7uoVKob72Z4m3uZOOSAZDMy8iBW6TgKLW7n9MPKoUXw38cBzx-y5iooqufM0Gviw894ZuwrnL8/s400/CIMG3350.JPG" alt="" id="BLOGGER_PHOTO_ID_5396748707361331906" border="0" /></a><br />Bake in a 350 degree for one hour, or until it looks like this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyrztXuDaLeLaIulEKvjx__x4hRh3s5YPpF53Lt7kioN9OvG_R7uOukE-w3VPo8ri8ttRkLD8iybGr1Bjxtho0ir268cS8ogdrhlFZmUW-YgOBFEa5n6D7T4jjiMgxTgsLjf3La6qIlUs/s1600-h/CIMG3351.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyrztXuDaLeLaIulEKvjx__x4hRh3s5YPpF53Lt7kioN9OvG_R7uOukE-w3VPo8ri8ttRkLD8iybGr1Bjxtho0ir268cS8ogdrhlFZmUW-YgOBFEa5n6D7T4jjiMgxTgsLjf3La6qIlUs/s400/CIMG3351.JPG" alt="" id="BLOGGER_PHOTO_ID_5396748711646553410" border="0" /></a><br />Enjoy!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKYtiVcFM_TVRSK9JWwIkrcsgYPDjz3x18b2G6E3sB7p8Hd5VOyMEckV0-ZxRq0XmX1MwccJIAq3sXUyO0jy5hTInIguTpq8_4CtFWeAnx0cU-Mb_SauSfv_43tTypjaeGHt7Nr6TH5Q/s1600-h/CIMG3352.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijKYtiVcFM_TVRSK9JWwIkrcsgYPDjz3x18b2G6E3sB7p8Hd5VOyMEckV0-ZxRq0XmX1MwccJIAq3sXUyO0jy5hTInIguTpq8_4CtFWeAnx0cU-Mb_SauSfv_43tTypjaeGHt7Nr6TH5Q/s400/CIMG3352.JPG" alt="" id="BLOGGER_PHOTO_ID_5396748717415354722" border="0" /></a><br />By the way, I am the world's craziest DIY bride, so stay tuned for all my wacky craft projects in the next six (six. SIX?!?!) months!!Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-86936009555660236342009-09-29T21:15:00.001-07:002009-09-29T21:55:25.406-07:00Grandma Jean's Coffee Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAx1-Go8IDRCntUun7aXe2eYiEGqM36rADZ4iYDDSaA2JEvZ4lNCJhq00CtW0PFrytM2N4pPLSgJGL9SC6sHL4H2DmVgThT3f0toAAz-3mQfl-zfeVKgdfpCs85gA5GxXEc6coWCQiwKk/s1600-h/CIMG3357.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAx1-Go8IDRCntUun7aXe2eYiEGqM36rADZ4iYDDSaA2JEvZ4lNCJhq00CtW0PFrytM2N4pPLSgJGL9SC6sHL4H2DmVgThT3f0toAAz-3mQfl-zfeVKgdfpCs85gA5GxXEc6coWCQiwKk/s400/CIMG3357.JPG" alt="" id="BLOGGER_PHOTO_ID_5387114938796383378" border="0" /></a><br />You'll thank me for this.<br /><br />My Grandma Jean is a pretty fabulous cook, and she makes a lot of things that are legendary in our family. When my mom and Mikey first started dating, she won me over with her strawberry jelly. Then, when she cooked sausage and sauerkraut for the rest of my family, she made me macaroni and cheese (because there are several forms of torture I'd rather endure than eat sauerkraut). I had an ear infection once and she rubbed my back until I fell asleep. Ok, that last one didn't have anything to do with cooking, but it's just another reason I love her.<br /><br />But don't be fooled. A really big reason that I love my grandma is this coffee cake. Write this recipe down and make it all the time for everyone you know. Perhaps people might love you too.<br /><br />I must let you know that I doubled this recipe. I was making three coffee cakes, two for my parents to take to Florida (without me, mind you), and one for Andy and I, who got left alone all week long. Unless you are making coffee cake for a small army, make half this amount.<br /><br />Gather these ingredients:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_naBfBhf7kS9PL0NKvM9w63FRZk_EzjvtzcZNy4eBJ_SCATVrY2gK8HKv4US5nuHXUP64ZjQWogFUkTEed0mBnLbn-Ym2Rgtx2VDQpPo7XH1ynNdBOmU3WPHTuCoGdq0HlmQXpg8072w/s1600-h/CIMG3307.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_naBfBhf7kS9PL0NKvM9w63FRZk_EzjvtzcZNy4eBJ_SCATVrY2gK8HKv4US5nuHXUP64ZjQWogFUkTEed0mBnLbn-Ym2Rgtx2VDQpPo7XH1ynNdBOmU3WPHTuCoGdq0HlmQXpg8072w/s400/CIMG3307.JPG" alt="" id="BLOGGER_PHOTO_ID_5387110362407567122" border="0" /></a><br />Eggs, vegetable oil, flour, sugar, brown sugar, milk, salt, pecans, cinnamon, baking powder, and butter or margarine or whatever. We're keeping it simple today.<br /><br />I started with four whole eggs. (sooooo the regular recipe calls for two eggs. Get it?)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd94nhAH-KxdSkcgBnqGsFSIQROPy88wrD2lXcBmAzk_A8SAFO7mERDHQYYBMwzjEBfwN64DH55IvuUNW5hvjrL-tJGIArtyChBNh3AhFiiaWRg-6Sl_BLHMlwW5ZaZvJPkpNUsx8ryxo/s1600-h/CIMG3310.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd94nhAH-KxdSkcgBnqGsFSIQROPy88wrD2lXcBmAzk_A8SAFO7mERDHQYYBMwzjEBfwN64DH55IvuUNW5hvjrL-tJGIArtyChBNh3AhFiiaWRg-6Sl_BLHMlwW5ZaZvJPkpNUsx8ryxo/s400/CIMG3310.JPG" alt="" id="BLOGGER_PHOTO_ID_5387110374127228514" border="0" /></a><br />Mix in 3 cups sugar (this coffee cake is not for the faint of heart, my friends).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrc__W49vCMCmlliTIE4rM5OKlfb1SGTaygzQnNicQdefI887ZpZX5vUiOIZNFPzn1cZZUkXV4ROD8Lntw3_3QfKanhINuu8kZwFfgsT-HhDoljMxT5DY_oiAEKpZGFkNVo2UoqfKDvE/s1600-h/CIMG3311.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCrc__W49vCMCmlliTIE4rM5OKlfb1SGTaygzQnNicQdefI887ZpZX5vUiOIZNFPzn1cZZUkXV4ROD8Lntw3_3QfKanhINuu8kZwFfgsT-HhDoljMxT5DY_oiAEKpZGFkNVo2UoqfKDvE/s400/CIMG3311.JPG" alt="" id="BLOGGER_PHOTO_ID_5387110380927363522" border="0" /></a><br />And 1 cup vegetable oil. On Grandma Jean's recipe it says "salad oil." Love.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAMQY3_Uywet6k35k8ZwwL-RQkrSlosvFUi7qeqze1CMB-xJl2x4GYMbuNPazlTK0Tb6KvjuwxbtlvC-KbVib7ayVtaOF9dQG0zveRIFVibxaDC5_oVBmAtdK05cQ-ejoQgktQSRlkio/s1600-h/CIMG3312.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsAMQY3_Uywet6k35k8ZwwL-RQkrSlosvFUi7qeqze1CMB-xJl2x4GYMbuNPazlTK0Tb6KvjuwxbtlvC-KbVib7ayVtaOF9dQG0zveRIFVibxaDC5_oVBmAtdK05cQ-ejoQgktQSRlkio/s400/CIMG3312.JPG" alt="" id="BLOGGER_PHOTO_ID_5387110388968280290" border="0" /></a><br />Cream together all the ingredients until combined.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYba-duA5mp9C_FA1TzC_qnJLm56wfHRO-sP7PC79pBKUxf1HIO1HkRpo1mBl1ILlgiXuAbuyy9rQ_e37frTzFlg7lJ3CmWwVoMHCtgBtvgUtTNMQRkdK6pCw8XwxV5W3xhyrslzJRx_o/s1600-h/CIMG3314.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYba-duA5mp9C_FA1TzC_qnJLm56wfHRO-sP7PC79pBKUxf1HIO1HkRpo1mBl1ILlgiXuAbuyy9rQ_e37frTzFlg7lJ3CmWwVoMHCtgBtvgUtTNMQRkdK6pCw8XwxV5W3xhyrslzJRx_o/s400/CIMG3314.JPG" alt="" id="BLOGGER_PHOTO_ID_5387111424529084178" border="0" /></a><br />My mother thinks she's funny:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu70yROieKdkwpdS1P4U15pl1t165DZGtkkG2nirGjfT-SU2rhVC1pbiVbqEbGlLvwuzkcsEBWSVntivHdzYdLWOMpEe-taD59Ph03TPR-z1Mkyg-FUjzWxZR-tlZqDpj4r4g2kY1TEFQ/s1600-h/CIMG3315.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu70yROieKdkwpdS1P4U15pl1t165DZGtkkG2nirGjfT-SU2rhVC1pbiVbqEbGlLvwuzkcsEBWSVntivHdzYdLWOMpEe-taD59Ph03TPR-z1Mkyg-FUjzWxZR-tlZqDpj4r4g2kY1TEFQ/s400/CIMG3315.JPG" alt="" id="BLOGGER_PHOTO_ID_5387111434280292098" border="0" /></a><br />PS: GO BUCKEYES!!!!!! I love football season.<br /><br />If you're doubling the recipe, use a really big bowl. This is mine:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge04s7jTyI80NJYZpKW0zs_iU4qqfmJqdOZzMJVz_54oZwgzafa8XggYol2zqS8kUcxQgx3zW0WnU358joDPeMwAmzQCAklS-cCxEVa8__no76YbE0YeqQigd270BZr4owAebGljyw1EQ/s1600-h/CIMG3356.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge04s7jTyI80NJYZpKW0zs_iU4qqfmJqdOZzMJVz_54oZwgzafa8XggYol2zqS8kUcxQgx3zW0WnU358joDPeMwAmzQCAklS-cCxEVa8__no76YbE0YeqQigd270BZr4owAebGljyw1EQ/s400/CIMG3356.JPG" alt="" id="BLOGGER_PHOTO_ID_5387114956333993474" border="0" /></a><br />I think, in my mom's divorce from my dad, she got the house, the car, me, and this bowl. It's enormous, and I'll tell you one thing: never in my memory of my life have I ever eaten popcorn out of this bowl. But it makes a great tool if you are doubling an already large recipe!<br /><br />Here's an important step. Sift together 6 cups flour, 6 teaspoons baking powder, and 1 teaspoon salt and add that mixture alternately with two cups milk. Or, you could be like me and forget the baking power and the salt completely, and then throw away three ruined coffee cakes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uEKWQuPZ2D8MY1XuPGvooM4zgPI4-BibAkmJYLu-itybU0mHxvt80U_QmMiB-xorNeh8pw1o7xylQQICZvzqqWnlko-szj5IoWeXgqFOJwffX5GFYXj0i7rBeAzrCHH3m1JOFilMzks/s1600-h/CIMG3354.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uEKWQuPZ2D8MY1XuPGvooM4zgPI4-BibAkmJYLu-itybU0mHxvt80U_QmMiB-xorNeh8pw1o7xylQQICZvzqqWnlko-szj5IoWeXgqFOJwffX5GFYXj0i7rBeAzrCHH3m1JOFilMzks/s400/CIMG3354.JPG" alt="" id="BLOGGER_PHOTO_ID_5387114962913975074" border="0" /></a><br />Don't be like me. Pioneer Woman says that all the time, and I think you should heed this advice. Remember to sift, please. For Grandma Jean's sake.<br /><br />Isn't sifted flour pretty?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgmvfUBy8DdXTUEg6kIE9Vq5ZC7Ya2FgLU95cATbK-nqV8QfH25VfVQ0q6WGFd4s0geT1Wh78bicmbdWmC2lRI_NrGEkQntczz6HKVJkWmOM_bPvGBby79z1Jxa-5FH9xYvtQu-_joKM/s1600-h/CIMG3355.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBgmvfUBy8DdXTUEg6kIE9Vq5ZC7Ya2FgLU95cATbK-nqV8QfH25VfVQ0q6WGFd4s0geT1Wh78bicmbdWmC2lRI_NrGEkQntczz6HKVJkWmOM_bPvGBby79z1Jxa-5FH9xYvtQu-_joKM/s400/CIMG3355.JPG" alt="" id="BLOGGER_PHOTO_ID_5387114946571475874" border="0" /></a><br />Add some of the flour mixture...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFJ9JKBoFn18UVLc0DX9kR8YerO_gl-RRMYaUdsQPewNexFnCq-CQc5cteVj03ge-KsXKsIsEgHM_u0669QOYgEkzEe0bhsbpYepLKIHUT_XyOyo2GU087aPfs0HJwvgvo_qBAzutdMw/s1600-h/CIMG3318.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFJ9JKBoFn18UVLc0DX9kR8YerO_gl-RRMYaUdsQPewNexFnCq-CQc5cteVj03ge-KsXKsIsEgHM_u0669QOYgEkzEe0bhsbpYepLKIHUT_XyOyo2GU087aPfs0HJwvgvo_qBAzutdMw/s400/CIMG3318.JPG" alt="" id="BLOGGER_PHOTO_ID_5387111452284783586" border="0" /></a><br />And some of the milk...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89nYQ49AtCdvdkbmPbiBEIQ4wuM4znTGk-jSx5byuazKTFKQd1yX9pauco_Y-ATvjbyv3t2t5jp0sRCctqDPhEdp7fm_FHeq9SyP7ONSExQhra-CNFNJiSG8S_NhOIq6vPj3k6Kxf2oU/s1600-h/CIMG3317.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh89nYQ49AtCdvdkbmPbiBEIQ4wuM4znTGk-jSx5byuazKTFKQd1yX9pauco_Y-ATvjbyv3t2t5jp0sRCctqDPhEdp7fm_FHeq9SyP7ONSExQhra-CNFNJiSG8S_NhOIq6vPj3k6Kxf2oU/s400/CIMG3317.JPG" alt="" id="BLOGGER_PHOTO_ID_5387111443681455762" border="0" /></a><br />Mix for a little while, then add some more flour stuff...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJksyEa77aHLXWoM5Sj8BnXWkdB88WkOi05cA6CPVC52NN_thezyYLsQPNt60k5Mxv4fS8JfT3gxLnzmdqvptPpoL8Vo-5KIgFVJUwyj26E9JwtIbpw3zpOkb-SwNN8T71-Ng3ugor5OI/s1600-h/CIMG3320.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJksyEa77aHLXWoM5Sj8BnXWkdB88WkOi05cA6CPVC52NN_thezyYLsQPNt60k5Mxv4fS8JfT3gxLnzmdqvptPpoL8Vo-5KIgFVJUwyj26E9JwtIbpw3zpOkb-SwNN8T71-Ng3ugor5OI/s400/CIMG3320.JPG" alt="" id="BLOGGER_PHOTO_ID_5387112517288018770" border="0" /></a><br />And some more milk...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdX-Z92vQdWQE84ZMA04_AoaeLJlH9vfcS8WPrDRrluHo3-15jciDcwnwJHu-h4I5BYP1zvfFdba22RAMRkT83NLDFUVcfbfqqt5pokCw5e_AQ4wBtWmnm2X2HhOl-rIpUNUbjENzsjYM/s1600-h/CIMG3319.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdX-Z92vQdWQE84ZMA04_AoaeLJlH9vfcS8WPrDRrluHo3-15jciDcwnwJHu-h4I5BYP1zvfFdba22RAMRkT83NLDFUVcfbfqqt5pokCw5e_AQ4wBtWmnm2X2HhOl-rIpUNUbjENzsjYM/s400/CIMG3319.JPG" alt="" id="BLOGGER_PHOTO_ID_5387112506461555202" border="0" /></a><br />You get the idea.<br /><br />Beat the mixture well until it's all nice and combined.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFeHxxBUjk6AkLLO_Ky_6cJ0UzlOpojSGQjsXQyzvIpi4AAREDAHnMsNK1PhyQup3_yd7cJmAn6swMymB7oaTu2Ekbjq1THCaPa_1kwTfSQZh-mfVED-VyGlpF_waxVM2tCGxgnAxX1FQ/s1600-h/CIMG3321.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFeHxxBUjk6AkLLO_Ky_6cJ0UzlOpojSGQjsXQyzvIpi4AAREDAHnMsNK1PhyQup3_yd7cJmAn6swMymB7oaTu2Ekbjq1THCaPa_1kwTfSQZh-mfVED-VyGlpF_waxVM2tCGxgnAxX1FQ/s400/CIMG3321.JPG" alt="" id="BLOGGER_PHOTO_ID_5387112525323574594" border="0" /></a><br />Now make the brown sugar topping, aka the best part, aka the reason why you will dream about this coffee cake.<br /><br />Start off with 2 1/2 cups packed brown sugar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNZ3PNJcOJ2jFt2bVAReGRi4VxUe8nOXCaJ_9kn14vOJjlVdyz1CMDkV_GiaYnrn_L8wBUqCrZDQUo1k9ZUiUvrI1lwgjjF6RLavHvQgA-hnsNJpZU0vGiRwBh0jPE8-zNDptdcVZCpw/s1600-h/CIMG3322.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRNZ3PNJcOJ2jFt2bVAReGRi4VxUe8nOXCaJ_9kn14vOJjlVdyz1CMDkV_GiaYnrn_L8wBUqCrZDQUo1k9ZUiUvrI1lwgjjF6RLavHvQgA-hnsNJpZU0vGiRwBh0jPE8-zNDptdcVZCpw/s400/CIMG3322.JPG" alt="" id="BLOGGER_PHOTO_ID_5387112531836958466" border="0" /></a><br />That white stuff? It's excess flour because I used the same measuring cup without washing it. I confess. Don't judge me.<br /><br />As it turns out, it wasn't that big of a flub, because you NEED flour in the topping. 8 tablespoons in fact. There's 8 teaspoons melted butter or margarine or whatever in there, too. And 2 cups pecans or walnuts or whatever nut you like. Just picture it in your mind.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8EYSrsH5CXtSHWz9iiV23_9z3Izd8TWwrmqNAjng0neR3dByKjWQh1jx6AL2vkasDH8YdFdfaOXcqKuBpIsL2055rTUPwXaOrmWAb6VB0tsrtxBvlMcYRnVBrgw55g8y4vRn6WhyOm0/s1600-h/CIMG3323.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY8EYSrsH5CXtSHWz9iiV23_9z3Izd8TWwrmqNAjng0neR3dByKjWQh1jx6AL2vkasDH8YdFdfaOXcqKuBpIsL2055rTUPwXaOrmWAb6VB0tsrtxBvlMcYRnVBrgw55g8y4vRn6WhyOm0/s400/CIMG3323.JPG" alt="" id="BLOGGER_PHOTO_ID_5387112541402072402" border="0" /></a><br />I mixed a little bit before I realized I forgot my cinnamon! Don't you do it. Two teaspoons cinnamon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSlFHhsqOwu1bCjlsKiTR59Tb7qR8zNwKnO5ZUIufWYbBgJHqIclzZedOi65HD1V0Mrw9t1IXp39uJUM2bdCftJdYjJzkycH8u1tAjVu_poC73j4oTA5im2uNGIEybgmumdEl4kpHv30/s1600-h/CIMG3324.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaSlFHhsqOwu1bCjlsKiTR59Tb7qR8zNwKnO5ZUIufWYbBgJHqIclzZedOi65HD1V0Mrw9t1IXp39uJUM2bdCftJdYjJzkycH8u1tAjVu_poC73j4oTA5im2uNGIEybgmumdEl4kpHv30/s400/CIMG3324.JPG" alt="" id="BLOGGER_PHOTO_ID_5387113705461702210" border="0" /></a><br />Are you halving everything in this post? You should be! Unless you are feeding a church group or an enormous potluck or a small country. Then you can make double.<br /><br />Annnnnywho. Here's some fun! In a 9 x 13 pan, or an 8 x 8 pan, or a disposable tin cake pan, or a combination of all three, add half the batter!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIs3R4VxmxN_Hhs8wZNXvyMgrMUJtRpeWK0Xt_ORLMeq5w-Yj60VnjjrsBzGqxbdwjbP-IocMdwqEzAN3QxthgxkNs_S2CxkWlG3__bovRiJeSZRe7Ejj9OcdVXkPEwRprLDPsP1iLbY/s1600-h/CIMG3325.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIs3R4VxmxN_Hhs8wZNXvyMgrMUJtRpeWK0Xt_ORLMeq5w-Yj60VnjjrsBzGqxbdwjbP-IocMdwqEzAN3QxthgxkNs_S2CxkWlG3__bovRiJeSZRe7Ejj9OcdVXkPEwRprLDPsP1iLbY/s400/CIMG3325.JPG" alt="" id="BLOGGER_PHOTO_ID_5387113713852492610" border="0" /></a><br />Gotcha, ma.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwTWGsx0FS50WoY6wO1mtUHV7a9AO5pdcfiKRaOv2HRcCxRT55WQKxpBUGgOHmm2uW81HKPn8u4gaE-OGDhtKvpHxhWS3sE8uklTqSh5mpyukDQ4gq_Aky_yowit2O_cHb3pFILGUzAE/s1600-h/CIMG3326.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPwTWGsx0FS50WoY6wO1mtUHV7a9AO5pdcfiKRaOv2HRcCxRT55WQKxpBUGgOHmm2uW81HKPn8u4gaE-OGDhtKvpHxhWS3sE8uklTqSh5mpyukDQ4gq_Aky_yowit2O_cHb3pFILGUzAE/s400/CIMG3326.JPG" alt="" id="BLOGGER_PHOTO_ID_5387113717589559746" border="0" /></a><br />Add half the filling, and then marble the two together. There's not a picture because I didn't do that the first (or second) time around, and I deeply, deeply regret it.<br /><br />Lies. But please, do marble.<br /><br />Then, add the rest of the batter...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDF-hDJ_lud0F2JJmf1aDWmpgOTqiKTXtPZlU7C-DLrk_1dupb3wSQYcX0eNT3CoVvH_Z9n_aW5yo6PGOO97HyZ0ZoiKZJjvAuFZau9t_frcUEtKQaf_LGsMQIqp_XgUZi2HMfDi-2Jk/s1600-h/CIMG3327.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilDF-hDJ_lud0F2JJmf1aDWmpgOTqiKTXtPZlU7C-DLrk_1dupb3wSQYcX0eNT3CoVvH_Z9n_aW5yo6PGOO97HyZ0ZoiKZJjvAuFZau9t_frcUEtKQaf_LGsMQIqp_XgUZi2HMfDi-2Jk/s400/CIMG3327.JPG" alt="" id="BLOGGER_PHOTO_ID_5387113727179236114" border="0" /></a><br />And the rest of the crumbly filling on top:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtHYdB6Lk0X4NITJ6eIYUkaoKyGUUW3qXtpiG6Ivk3OmVqTK8moT6cGPBzMUVKNPDPpy7GFupQE-JdnkvOv_vB3hDVOhP0AkEnmuQ0a0f0xWmhLFSq8VeunXrnubuAx4Um6ODf_taLp8/s1600-h/CIMG3329.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCtHYdB6Lk0X4NITJ6eIYUkaoKyGUUW3qXtpiG6Ivk3OmVqTK8moT6cGPBzMUVKNPDPpy7GFupQE-JdnkvOv_vB3hDVOhP0AkEnmuQ0a0f0xWmhLFSq8VeunXrnubuAx4Um6ODf_taLp8/s400/CIMG3329.JPG" alt="" id="BLOGGER_PHOTO_ID_5387113737486999922" border="0" /></a><br />Bake at 350 for 30-35 minutes until a toothpick inserted in the middle comes out clean. Let cook just enough so that it doesn't scald you, and then eat. You'll love Grandma Jean too.<br /><br />This coffee cake changes lives friends!Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-50769319873319880802009-09-22T20:00:00.000-07:002009-09-22T20:15:33.301-07:00A few stitches!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2h7YEswQrG9N0VgAIrnUrrSyhhyNNKvm8R9N2GLbVz_Da2zUVXF3dJkkqOhTdgpor6vWhw1tde5R9YLKubioC-CE3IrnqrgJTxlwmsOjhrIv9WtQq2n8RKeLanyhBDRz4LjDyYi5nQY/s1600-h/CIMG3302.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS2h7YEswQrG9N0VgAIrnUrrSyhhyNNKvm8R9N2GLbVz_Da2zUVXF3dJkkqOhTdgpor6vWhw1tde5R9YLKubioC-CE3IrnqrgJTxlwmsOjhrIv9WtQq2n8RKeLanyhBDRz4LjDyYi5nQY/s400/CIMG3302.JPG" alt="" id="BLOGGER_PHOTO_ID_5384493319520522786" border="0" /></a><br />I allowed myself about two hours of free time this evening to a, play with our neighbors' ADORABLE 1-year-old daughter (who said "Mikey," my stepdad's name, for the first time today!), and b, do a little bit of work on Art's Christmas stocking!<br /><br />And no, I have no plans to have this stocking done by Christmas. I started it in, oh, March perhaps? I first made myself one of a delightful little Santa, and then started working on Art's teddy bear stocking.<br /><br />Yes, the man gets teddy bears. He has a soft side, you know. He loves a chihuahua named Peanut.<br /><br />As you can see, this is not a design-from-scratch kind of needlepoint. I like to sew, but I'm not crazy. At least not when it comes to needlepointing.<br /><br />Anyway, here's a close up of the work in progress. You can also see my wooden dowel rods that keep the mesh tight. I can't believe I've ever needlepointed without one of these things. The bottom bear is finished, the rest are not.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4Rf0JEqPrvddo0m3Nf9b_cP_xSSH0Ne6qtPVNHQbNYmz6H2qVFb5FsRr1z2GMPnmUZZEQmKQGgfrTi5ZzxsEiZO92cC2mfdwf2uYNt_hLB7lC7NoX1Nu6xb5lXxtdWhg6HqUdfJACXo/s1600-h/CIMG3303.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY4Rf0JEqPrvddo0m3Nf9b_cP_xSSH0Ne6qtPVNHQbNYmz6H2qVFb5FsRr1z2GMPnmUZZEQmKQGgfrTi5ZzxsEiZO92cC2mfdwf2uYNt_hLB7lC7NoX1Nu6xb5lXxtdWhg6HqUdfJACXo/s400/CIMG3303.JPG" alt="" id="BLOGGER_PHOTO_ID_5384493330057673794" border="0" /></a><br />Aren't they adorable? And sort of masculine? Especially the one with the big red bow in her hair.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uqmd1nGqpSU4ShEoHvNyzEyMDbqyVjJviSrJ52AT2yTRGTz20ru3jdjb22sPK-8Rwh4Zxcs9xDWSeJHagKuJHGt35ZBjeomkVoZuXlVC_TUQ5Pi0ppmjMD94uGdJ1q3WaJtILLr72SQ/s1600-h/CIMG3305.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3uqmd1nGqpSU4ShEoHvNyzEyMDbqyVjJviSrJ52AT2yTRGTz20ru3jdjb22sPK-8Rwh4Zxcs9xDWSeJHagKuJHGt35ZBjeomkVoZuXlVC_TUQ5Pi0ppmjMD94uGdJ1q3WaJtILLr72SQ/s400/CIMG3305.JPG" alt="" id="BLOGGER_PHOTO_ID_5384493347922054930" border="0" /></a><br />Here's a close up of what I'm actually doing. The difference between needlepoint and cross stitch is that needlepoint uses lots of strands of thread (usually 6) and goes from one corner to the next, whereas cross stitch uses usually only one or two strands and makes an "x."<br /><br />I bet you've always wondered that. I'm happy I could be here to enrich your lives with sewing vocab.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzl6tSi0tB-4MPZG_l3cVMLP5lbO83o1G8Us-BKoyvyeBMeKVjmvFjEE5sHe8x56s-nh_Q-FnHC7skI6VtgsUIhtwE6QD4kQtdjxNLJa7wSths4_C4LlqYckxHjhnsVj_gGa9YyYl8ZLM/s1600-h/CIMG3304.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzl6tSi0tB-4MPZG_l3cVMLP5lbO83o1G8Us-BKoyvyeBMeKVjmvFjEE5sHe8x56s-nh_Q-FnHC7skI6VtgsUIhtwE6QD4kQtdjxNLJa7wSths4_C4LlqYckxHjhnsVj_gGa9YyYl8ZLM/s400/CIMG3304.JPG" alt="" id="BLOGGER_PHOTO_ID_5384493335756740402" border="0" /></a><br />Here's a closeup of the finished bear's face. You can really see just how many colors go into one project. I'm counting 11, anybody else? :)<br /><br />Needlepoint is extremely tedious work, so if you aren't into that, you probably won't like it. But me, I enjoy tedious tasks. Always have. My closet is organized by color and my bookshelves are in order by height. That's just who I am.<br /><br />Happy Tuesday everyone! :)Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-114338741333186992009-09-14T20:40:00.000-07:002009-09-14T21:11:40.453-07:00Food tastes better when shared with friends<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96_vSDi9GwqTk_YSzK4Nwa8hk_5TPk1ECGvK9JrJCzuVda6dicaSSPGsVDkmKdbUbqzxhscrcZyG9RNeTGMbLuhQuS_JGtWHVEn4DWTspQ0wjNjwuP7BT_SotQ3drDG_549_ErbVALwk/s1600-h/CIMG3289.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96_vSDi9GwqTk_YSzK4Nwa8hk_5TPk1ECGvK9JrJCzuVda6dicaSSPGsVDkmKdbUbqzxhscrcZyG9RNeTGMbLuhQuS_JGtWHVEn4DWTspQ0wjNjwuP7BT_SotQ3drDG_549_ErbVALwk/s400/CIMG3289.JPG" alt="" id="BLOGGER_PHOTO_ID_5381536785899017170" border="0" /></a><br />Art and I spent the weekend (plus a few days) in Salt Lake City visiting our best friends, Jen and Jason. We had so much fun just sightseeing and being together that I forgot to really capture all the great food we got to eat and the many (many, many) bottles of wine we drank.<br /><br />First of all, awaiting our first night was this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJZqxkopwVWUPv4Nt8Bjuythw2hY8G7OARqOSjYBGcGgBLH9zS33WSNpZnI_Xhyphenhyphena26W4iIyDTfyjtUCLLYGa5Rd5i6XoNQWbkS5w24GtzbHfMorYyEnPn2jtzquTG3AXt0PUeuRjaDlQ/s1600-h/IMG_0213.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJZqxkopwVWUPv4Nt8Bjuythw2hY8G7OARqOSjYBGcGgBLH9zS33WSNpZnI_Xhyphenhyphena26W4iIyDTfyjtUCLLYGa5Rd5i6XoNQWbkS5w24GtzbHfMorYyEnPn2jtzquTG3AXt0PUeuRjaDlQ/s400/IMG_0213.JPG" alt="" id="BLOGGER_PHOTO_ID_5381534971164966882" border="0" /></a><br />The best thing about Jen and Jason is that they know exactly how to get into my good graces. Hint: it's this meal. It was a delicious start to the weekend!<br /><br />The next night we went out to a local restaurant called Gracie's in downtown Utah. Jen and Jason hailed them for their sandwiches, but when I saw mussels on the menu I couldn't resist. One of my main goals in life is to meet a meal of seafood that I don't love.<br /><br />Strike.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzkAAqzon_z-PWqInAZm2i-wVQj2pmq-LkA7LF_-EX9Pw51GAGyNO90Abh6h2A4Z5LKeP_uFYevkHxotK1ecAkNSTvUT-Iv5zBtDVIg_nbknS8ZuUcG1dudNyq5tWwua437MBs2T6pVg/s1600-h/CIMG3242.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzkAAqzon_z-PWqInAZm2i-wVQj2pmq-LkA7LF_-EX9Pw51GAGyNO90Abh6h2A4Z5LKeP_uFYevkHxotK1ecAkNSTvUT-Iv5zBtDVIg_nbknS8ZuUcG1dudNyq5tWwua437MBs2T6pVg/s400/CIMG3242.JPG" alt="" id="BLOGGER_PHOTO_ID_5381536728280791442" border="0" /></a><br />These mussels were steamed in a white wine and tomato sauce and served with pappardelle noodles, and I ate them all in about thirty seconds. Which was convenient, because Art ordered the trout:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Hh3HMOsUedJJ_qO76Yro6nOi1NfkSw8sNgMunrQpvhVpcsalRTqHsXUuhSaJXWudxLiKeM96vNV81OtE6swLuvBqFRH1FtfbARfdrUtpxp8xcmL0fXIeVboI_xXfhuKfxIyVr-dXdmQ/s1600-h/CIMG3241.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Hh3HMOsUedJJ_qO76Yro6nOi1NfkSw8sNgMunrQpvhVpcsalRTqHsXUuhSaJXWudxLiKeM96vNV81OtE6swLuvBqFRH1FtfbARfdrUtpxp8xcmL0fXIeVboI_xXfhuKfxIyVr-dXdmQ/s400/CIMG3241.JPG" alt="" id="BLOGGER_PHOTO_ID_5381536715411985938" border="0" /></a><br />I think he got to smell that mound of couscous there, but he didn't get to eat any. There is a soft spot in my heart for couscous. And apparently my stomach.<br /><br />This is Jen's blackened salmon burger, served with Gracie's trademark sweet potato fries. I'm curious about these sweet potato fries. Curiosity will eventually turn into an experiment, I'm sure. Fried? Baked? Seasoned? We shall see.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8AGYRy64nVuyI7wpdQNI7dYzh-W1GZ10VuDX64w_C2bLgq9vIuaga5g004L-sEbmOuUFIXA21Q8Fo2U0IopKvrtrFxrnGR_ZK_9a1IkbaCC2attLf620kGr_iHfEwMIuOwT9zGT6ByL0/s1600-h/CIMG3243.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8AGYRy64nVuyI7wpdQNI7dYzh-W1GZ10VuDX64w_C2bLgq9vIuaga5g004L-sEbmOuUFIXA21Q8Fo2U0IopKvrtrFxrnGR_ZK_9a1IkbaCC2attLf620kGr_iHfEwMIuOwT9zGT6ByL0/s400/CIMG3243.JPG" alt="" id="BLOGGER_PHOTO_ID_5381536753484956482" border="0" /></a><br />I'm picturing a vat full of these on my Thanksgiving table this year. Just sayin'.<br /><br />And this is Jason. Jason is pretty.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIV_5IvVH3gvwJVcZHfQC7WyZkKrrLxOJi1WIAavJRLtvV6G3jQHYGiqc-OHjLwVA4VyFizbNdIa-VVE27_MVGPRhKdXfIUlHYml0HAVMK6rqlfYSKyt-jYomOnxge2VYOGpclPGOJVU8/s1600-h/CIMG3244.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIV_5IvVH3gvwJVcZHfQC7WyZkKrrLxOJi1WIAavJRLtvV6G3jQHYGiqc-OHjLwVA4VyFizbNdIa-VVE27_MVGPRhKdXfIUlHYml0HAVMK6rqlfYSKyt-jYomOnxge2VYOGpclPGOJVU8/s400/CIMG3244.JPG" alt="" id="BLOGGER_PHOTO_ID_5381536777336130434" border="0" /></a><br />You know what else was pretty? His ox burger (yes, like Oregon Trail).<br /><br />I rounded out the trip with fish and chips at the Wasatch Brew Pub in Park City (PS - please go to Park City once in your life. For me.), but I neglected to take a picture of it because, well, I was busy devouring it. I also ordered a pumpkin ale, and I didn't take a picture of that because I was busy asking God to bless the person that invented pumpkin ale. And all of his descendants.<br /><br />Whether you're nibbling on mussels, sipping wine or destroying half a pound of oxen, this much is true: everything tastes better when shared with people you love!Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-48435695690966075392009-09-08T18:38:00.001-07:002009-09-08T18:58:58.251-07:00Culinary Offerings of the SouthI was in Nashville for Labor Day Weekend, doing a little visiting with friends and a lot of eating. And after said eating some subsequent falling over in a fit of passionate glory. I just love southern food.<br /><br />First stop was the Neely's barbecue joint. I love me some ribs, and I love me more some Neely's ribs. Check them out<a href="http://www.foodnetwork.com/patrick-and-gina-neely/recipes/index.html"> here</a>. I got the rib dinner with BBQ spaghetti (didn't pause long enough to worry about what that was... I just ate it) and cole slaw... yum.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHZtXOH5JuOmMjLtMbP4LQ8gPDwNJe0PbmOKccuUZ5Kob-jzMSXVJ9g0UgjQbF2lJ1y2ztDfJkSueaBz1m854mmrP3QypC7LN2rzzLcD0kEfjCXb8vMO7f1bWL-VkOShm5kuxZGVAvEQ/s1600-h/CIMG3218.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtHZtXOH5JuOmMjLtMbP4LQ8gPDwNJe0PbmOKccuUZ5Kob-jzMSXVJ9g0UgjQbF2lJ1y2ztDfJkSueaBz1m854mmrP3QypC7LN2rzzLcD0kEfjCXb8vMO7f1bWL-VkOShm5kuxZGVAvEQ/s400/CIMG3218.JPG" alt="" id="BLOGGER_PHOTO_ID_5379276930211770274" border="0" /></a><br />What's up Pat and Gina... call me.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-IwqrHM62q3T5EEQ-O90GDHZTXn-9jyaAgoubMYYL6dMmd-w0r-11LbG5ajsIq0p7fbamfaEzCqgSvF1hPZvYpp437gDeaJvMvjsZ1vyNC7C7A4D53hdzzs_Dvx-WSlG3Ft8IPfJ3Hsg/s1600-h/CIMG3220.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-IwqrHM62q3T5EEQ-O90GDHZTXn-9jyaAgoubMYYL6dMmd-w0r-11LbG5ajsIq0p7fbamfaEzCqgSvF1hPZvYpp437gDeaJvMvjsZ1vyNC7C7A4D53hdzzs_Dvx-WSlG3Ft8IPfJ3Hsg/s400/CIMG3220.JPG" alt="" id="BLOGGER_PHOTO_ID_5379276939669305170" border="0" /></a><br />The next day for lunch we stopped at Calypso Cafe, which is a very hip little mediterranean/vegan/bean restaurant in Nashville's quirky East end. I got myself a veggie pita with chips and... what?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnt-L0WGuk1fYP3xQ4wM9yvqeYgq5EYrOc3IjyOIQYEOW4lhpx1BOFRKSc5NDkjCaJ4gfkW4i6J00G33DVkj1ZK3TujZoqQWL2AS7jF6x36xDZdW8adlVn9YKCivgQJ7z7OfBs5wRXj_I/s1600-h/IMG_0208.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnt-L0WGuk1fYP3xQ4wM9yvqeYgq5EYrOc3IjyOIQYEOW4lhpx1BOFRKSc5NDkjCaJ4gfkW4i6J00G33DVkj1ZK3TujZoqQWL2AS7jF6x36xDZdW8adlVn9YKCivgQJ7z7OfBs5wRXj_I/s400/IMG_0208.JPG" alt="" id="BLOGGER_PHOTO_ID_5379276949600710114" border="0" /></a><br />Yes. Mashed cinnamon nutmeg sweet potatoes topped with coconut. Whoa.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgIofWwXMqOrJfXeE-ZgiENQ76GEh-o6xyEDmHb8c73ZLfO0UU3FsaMYr2rMaMZVI8OX792ZKqP26ZLmxGRoa12A3NEBaJJZ5ajNKk9kxxU3ydghxW1h0C21NbCo0Omtr8AEaj3qW9cA/s1600-h/IMG_0209.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgIofWwXMqOrJfXeE-ZgiENQ76GEh-o6xyEDmHb8c73ZLfO0UU3FsaMYr2rMaMZVI8OX792ZKqP26ZLmxGRoa12A3NEBaJJZ5ajNKk9kxxU3ydghxW1h0C21NbCo0Omtr8AEaj3qW9cA/s400/IMG_0209.JPG" alt="" id="BLOGGER_PHOTO_ID_5379276958687270338" border="0" /></a><br />My last meal in Nashville was at a tiny Italian restaurant that specialized in antipasti. Well. You don't have to twist my arm. This was olive tapanade, goat cheese and peppers, and mascarpone artichoke dip served with these great crispy bread things that probably have a fancy Italian name. It was a light dinner (see enormous veggie pita and half pound of sweet potatoes above, which I ate for lunch), so it was plenty to fill me up. Next time I go back there I'm getting the full platter, and then I can die happy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQO9LkWA88WOGsFWiyjJmzkG3T9wgBDwksK786Ri25NyjXFJ3fAX-OHtjqWTY5EC32Q0vqTKDlwv7IiJt8Oj3SwaupQpqohsG_Q39K7Bszg_b0fP2PRa0BjffHSCqR7B5WNzYSwCRxH0/s1600-h/IMG_0210.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQO9LkWA88WOGsFWiyjJmzkG3T9wgBDwksK786Ri25NyjXFJ3fAX-OHtjqWTY5EC32Q0vqTKDlwv7IiJt8Oj3SwaupQpqohsG_Q39K7Bszg_b0fP2PRa0BjffHSCqR7B5WNzYSwCRxH0/s400/IMG_0210.JPG" alt="" id="BLOGGER_PHOTO_ID_5379276960776029074" border="0" /></a><br /><br />And then, on the way home, we stopped in Louisville. Louisville is not on the way home. We went for one reason: to eat this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3FH-jBeokArz3hh8PrJ7qBfggznKet2KQRevvmYI9QwAaKLYXA-Ufe8nR1jFIP5m-mssO6T6cX5L9j_QWreZ7rXQhv2N4zFPGK-o6O6X8mT_JxqL3uPdcZsyT0mwVqAYPaPSdxGGDU8/s1600-h/IMG_0211.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3FH-jBeokArz3hh8PrJ7qBfggznKet2KQRevvmYI9QwAaKLYXA-Ufe8nR1jFIP5m-mssO6T6cX5L9j_QWreZ7rXQhv2N4zFPGK-o6O6X8mT_JxqL3uPdcZsyT0mwVqAYPaPSdxGGDU8/s400/IMG_0211.JPG" alt="" id="BLOGGER_PHOTO_ID_5379277123980268242" border="0" /></a><br />This, my dear, beloved readers, is a Kentucky Hot Brown from the Brown Hotel in downtown Louisville. According to my friend Cynthia, a Louisville native, it is the only place to eat one. It is $14 and at a restaurant in the middle of an extremely fancy hotel. We were in shorts and t-shirts, but no one stared at us because they were too busy devouring their own hot browns. It's egg bread, turkey breast, an extremely sinful white sauce, tons of Parmesan cheese, baked to golden brown and topped with bacon.<br /><br />Lordy. If you want to read more about hot browns, go <a href="http://www.brownhotel.com/dining/hot-brown.html">here</a>. But be prepared to get up immediately and drive to Louisville to eat one. I might do that myself.<br /><br />All in all, southern dining was everything I wanted it to be. Glory.Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-53272121831127847122009-08-24T12:36:00.000-07:002009-08-24T13:32:44.963-07:00Chicken Cacciatore... or Another Chicken and Random Ingredients RecipeI try to follow recipes. I do. Really. But these crazy chefs out there really think that I'm going to go out and buy a red onion when I have 37 yellow ones, or spend precious dollars on things like herb garnishes and saffron when really, who cares? Give me meat and potatoes and try not to screw it up, please.<br /><br />I suppose you can take the girl out of the Midwest...<br /><br />Anyway, we found ourselves hungry one evening so I decided to go the way I went the night I made chicken scallopini, as in, find whatever you can and put it over chicken.<br /><br />At this point, I need to recant a few of my statements in the previous chicken scallopini post. My boyfriend has a great selection of food in his pantry. He is an amazing cook. He has perfectly proportional arms that don't drag on the ground. He has lots of important people who want to be his friend.<br /><br />Now that I'm out of the doghouse, on with the eats.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigW0Hk2UZcLFR-x6pszrm6FDXt_b5a5LBPZLqtMWBj685WKkIXJSMZkiwO_fyaU_j8gqkMcRdHSW0A8-8rm9TSE8eX6dFki5IpB7-5AC3m0Hfqv1T9kfWwVklEWf1fBPdj7r5nv7iQZGU/s1600-h/CIMG3121.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigW0Hk2UZcLFR-x6pszrm6FDXt_b5a5LBPZLqtMWBj685WKkIXJSMZkiwO_fyaU_j8gqkMcRdHSW0A8-8rm9TSE8eX6dFki5IpB7-5AC3m0Hfqv1T9kfWwVklEWf1fBPdj7r5nv7iQZGU/s400/CIMG3121.JPG" alt="" id="BLOGGER_PHOTO_ID_5373618528139896050" border="0" /></a><br />This picture is s total lie. Some of these things are in this dish, yes, but not all. Those mushrooms on the left there? They went bad. That chicken broth? Didn't use it. There's no onion in this dish either. But I did use: 3 chicken breasts, a 28-oz can of crushed tomatoes, garlic, dry red wine, extra virgin olive oil, pasta, capers, red pepper flakes, and oregano.<br /><br />Did I tell you I put capers in every dish with chicken and pasta? I meant it.<br /><br />This is the wine we chose tonight. It's pretty tasty... but can I tell you? We like all wine. Don't believe us if we say we have any idea what we're talking about. This wine is dry. And it's red. And that's all I know.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOApArvlVqcj7an8COk2RWwSBhR6r-Lnu3o50by5PI9dCPfy7ruqde1NQon6w6MpemX12V533dPSTW_cw_MLwXFurQmVRdlWBmi46IOuL4DAWzyW_lActQAmzbnJ99u4q-8TlnvdMLHE/s1600-h/CIMG3119.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOApArvlVqcj7an8COk2RWwSBhR6r-Lnu3o50by5PI9dCPfy7ruqde1NQon6w6MpemX12V533dPSTW_cw_MLwXFurQmVRdlWBmi46IOuL4DAWzyW_lActQAmzbnJ99u4q-8TlnvdMLHE/s400/CIMG3119.JPG" alt="" id="BLOGGER_PHOTO_ID_5373618509968718146" border="0" /></a><br />And how about this guy? Ain't he cute? This is Art's roommate's wine stopper. Art flies the T-6 Texan these days, and there may or may not be a tiny T-6 cork on its way to Southwest Texas. I'm just saying.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sCruF34J3jfLW7aZr64sm_bDdMpbUTCEKadkbjPQyFEw9mgnqQsnl1qmpVa72rDhJvtlVqteuZr0Iswl6RhQ3qoHaw3xLuO-BRTE5nwyXpi3c5RgQPA5iDk5w3lMQVYj6uxPwBCVaBk/s1600-h/CIMG3120.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sCruF34J3jfLW7aZr64sm_bDdMpbUTCEKadkbjPQyFEw9mgnqQsnl1qmpVa72rDhJvtlVqteuZr0Iswl6RhQ3qoHaw3xLuO-BRTE5nwyXpi3c5RgQPA5iDk5w3lMQVYj6uxPwBCVaBk/s400/CIMG3120.JPG" alt="" id="BLOGGER_PHOTO_ID_5373618517625498290" border="0" /></a><br />So, um, here's a picture of some chicken. I should probably stop drinking wine when I'm taking pictures and cooking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYylY68moTWFGVe-zqr9zSy0o4HeiE4uA-pNcG8lquYhNfxXQ2jJT-xn_2VLxtkj0lZ9YdoG4eKomGIwPnPQ1Fe0j8em4FzI35K-C0KcNJ8AQVx2XGOZddn76tHp9BvwhqZq2zNEs0XQ/s1600-h/CIMG3122.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYylY68moTWFGVe-zqr9zSy0o4HeiE4uA-pNcG8lquYhNfxXQ2jJT-xn_2VLxtkj0lZ9YdoG4eKomGIwPnPQ1Fe0j8em4FzI35K-C0KcNJ8AQVx2XGOZddn76tHp9BvwhqZq2zNEs0XQ/s400/CIMG3122.JPG" alt="" id="BLOGGER_PHOTO_ID_5373618532877648834" border="0" /></a><br />Drizzle some olive oil in a big pan, wait for it to get hot, and then sear the chicken for about 3 minutes on both sides. Don't worry about it cooking all the way through - that will come later when we mix it with the sauce. Once it's golden on either side, take it out of the pan and set aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsqfhJGXWD3Hn1UEfHcOvpXk7LosMfkIp2qj6Jln5QzVbBOY8nGnWfOKb_2tzRNGaXLcmExxoHSlg7Zu5fKVJj8z6Cavrsn1UgBxZ8_e4JYybP8TPq1YW4lpSrZCNd3eZLVnq5Z5B_os/s1600-h/CIMG3125.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsqfhJGXWD3Hn1UEfHcOvpXk7LosMfkIp2qj6Jln5QzVbBOY8nGnWfOKb_2tzRNGaXLcmExxoHSlg7Zu5fKVJj8z6Cavrsn1UgBxZ8_e4JYybP8TPq1YW4lpSrZCNd3eZLVnq5Z5B_os/s400/CIMG3125.JPG" alt="" id="BLOGGER_PHOTO_ID_5373619630363552130" border="0" /></a><br />And here's some garlic. I actually took this picture so you could see how delightful the kitchen looks around dinner time. The sun sets right behind the house and the light is just gorgeous.<br /><br />Anyway, around 5 gloves. It's an Italian recipe, for Pete's sake.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucdDCqIU17SINn6y7spaqKSSfq_D_GkIWhRpqCJXaLAhEi3tUZtjlbYXeuqSQk6vNV6TGmXfOybjKDpu6M3DsBkq1ZLdgDU7fIYejmeG0Oq9LrC0yCOxAYy-vgmXZ5_n8F7l7Mrbp2l0/s1600-h/CIMG3123.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucdDCqIU17SINn6y7spaqKSSfq_D_GkIWhRpqCJXaLAhEi3tUZtjlbYXeuqSQk6vNV6TGmXfOybjKDpu6M3DsBkq1ZLdgDU7fIYejmeG0Oq9LrC0yCOxAYy-vgmXZ5_n8F7l7Mrbp2l0/s400/CIMG3123.JPG" alt="" id="BLOGGER_PHOTO_ID_5373618539330407970" border="0" /></a><br />Once upon a time, I used to refuse to use garlic presses, for two reasons. One, the only one we have in my house was red plastic and just made a pulpy mess, if you could get it to press at all. Two, I consider myself a purist. I like to open wine with wine keys too.<br /><br />But that was until a gorgeous military man introduced me to this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsl2rvOW2xP8UaGq1RQZReymLc4WiIF7PUx5brhXJ8RqocIdRF3D760jlIs25GUsmyxZ29V6DTprTrK-zMia6EPT4ixyx0LlHLHZkzmItvOSbVX8ORdoy1i5dVaWxTUA_iC89S1-qVaeA/s1600-h/CIMG3126.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsl2rvOW2xP8UaGq1RQZReymLc4WiIF7PUx5brhXJ8RqocIdRF3D760jlIs25GUsmyxZ29V6DTprTrK-zMia6EPT4ixyx0LlHLHZkzmItvOSbVX8ORdoy1i5dVaWxTUA_iC89S1-qVaeA/s400/CIMG3126.JPG" alt="" id="BLOGGER_PHOTO_ID_5373619638950992962" border="0" /></a><br />My life changed forever.<br /><br />If there's not enough oil in the pan leftover from the chicken, add a little more. Otherwise, turn the heat to medium and add your garlic and as much red pepper flakes as you would like. I think I put in about a teaspoon, but you could certainly add more if you like. It's ok with me.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28-kJzeB2CzkbZNz3v0lLfjEgX_cYYJaNp4CgQDmmUJwUkwfq7SSm5n2-_FXjly3d52-PRugt2JFhfnrll3RwPIW87WpDicq3ih9FuYpRP3A3TqQjxBRS1VP5S1F4s0MlDRukMZCIsF8/s1600-h/CIMG3127.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28-kJzeB2CzkbZNz3v0lLfjEgX_cYYJaNp4CgQDmmUJwUkwfq7SSm5n2-_FXjly3d52-PRugt2JFhfnrll3RwPIW87WpDicq3ih9FuYpRP3A3TqQjxBRS1VP5S1F4s0MlDRukMZCIsF8/s400/CIMG3127.JPG" alt="" id="BLOGGER_PHOTO_ID_5373619647819271250" border="0" /></a><br />And hey! Do you know what you should be adding if you aren't like me and let things go bad in your refrigerator! Mushrooms! You don't have to. But you should.<br /><br />Don't let the garlic burn, just brown it up enough so that it gets sweetened in the oil.<br /><br />Are you ready? Are you realllllllly ready? This is where you may fall over dead from the delicious smell of this meal.<br /><br />Take about a cup of red wine and dump it in to your pan (if it's an open flame, please save your eyebrows and remove it from the stove for a hot minute). Deglazing? Yes, that's what it is called.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjy76q_K4DdCPvsMVYTpPogTxtbPchoTY3mcfBehZaclPrj1I-ruS5MUDiBSNXfumuT56__6vJuVeKYl4BqtGKGYykydIpMt-APx6bR4i2cgA8GYPtm13Akw5VvuTwWMtV3LsPtc4_fF0/s1600-h/CIMG3128.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjy76q_K4DdCPvsMVYTpPogTxtbPchoTY3mcfBehZaclPrj1I-ruS5MUDiBSNXfumuT56__6vJuVeKYl4BqtGKGYykydIpMt-APx6bR4i2cgA8GYPtm13Akw5VvuTwWMtV3LsPtc4_fF0/s400/CIMG3128.JPG" alt="" id="BLOGGER_PHOTO_ID_5373619657810422722" border="0" /></a><br />Now, there's alcohol cooking off of this at a very rapid rate, so try not to lean over the pan to take a picture while this is happening. It's a little potent.<br /><br />This doesn't need long at all to cook. Once the wine has a little time to reduce, add the crushed tomatoes. While that's heating, cut up the chicken into bite-sized pieces and add them to the sauce.<br /><br />We're here:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJP-TeS8q7OQu0FqBovUV_sTzQo9zGOXimfZMsVB3m9HyhoILCr5MTnkRfPjhPfuoqND15LHRYC-IqUewxK7kxGQmaaAdVZHZrgHkGpjqqgDXeE0OYKgKUyKlxTT7dtcbJ7ZgdSkhyEA/s1600-h/CIMG3130.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJP-TeS8q7OQu0FqBovUV_sTzQo9zGOXimfZMsVB3m9HyhoILCr5MTnkRfPjhPfuoqND15LHRYC-IqUewxK7kxGQmaaAdVZHZrgHkGpjqqgDXeE0OYKgKUyKlxTT7dtcbJ7ZgdSkhyEA/s400/CIMG3130.JPG" alt="" id="BLOGGER_PHOTO_ID_5373620279050852194" border="0" /></a><br />Oh dear! I almost forgot the capers! Don't you forget the capers. Don't you dare.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTvlMacFb-kkcNcyhC50sieUpl7ZUuhLNL28Ao1xKJdAcgS9eHbsjPhP6HIAKul3AneCStVeHWpZk84VW7xqx6uWFFs6pn00iBC203ldB9GWQFvI69Y4IBhS9j1bE9ch4KGLA5vK0vRZs/s1600-h/CIMG3131.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTvlMacFb-kkcNcyhC50sieUpl7ZUuhLNL28Ao1xKJdAcgS9eHbsjPhP6HIAKul3AneCStVeHWpZk84VW7xqx6uWFFs6pn00iBC203ldB9GWQFvI69Y4IBhS9j1bE9ch4KGLA5vK0vRZs/s400/CIMG3131.JPG" alt="" id="BLOGGER_PHOTO_ID_5373620286975176082" border="0" /></a><br />I wanted to stop for a second and let you see what I have been seeing every day for the past three weeks. Sunset around this place is so relaxing. Ahhhhh.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgakr8c0aq0_AQIFtnnGEkp0UEAUKr4N_e2ccPKXuVKp8dJ4YRqXxtgF653-TLhdQp6U51aP3TufwyHI3UAlkvUmaWtS0Pmx3GU4pkOOv17rhif0v0gSDBw_T9lNJgoXbVe_8NsS_x0is/s1600-h/CIMG3132.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgakr8c0aq0_AQIFtnnGEkp0UEAUKr4N_e2ccPKXuVKp8dJ4YRqXxtgF653-TLhdQp6U51aP3TufwyHI3UAlkvUmaWtS0Pmx3GU4pkOOv17rhif0v0gSDBw_T9lNJgoXbVe_8NsS_x0is/s400/CIMG3132.JPG" alt="" id="BLOGGER_PHOTO_ID_5373620295979750194" border="0" /></a><br />Annnnd we're cooking. Taste the sauce, and then add in whatever spices you like. I'm a huge fan of dried oregano, so in when a bunch of that. I added in some dried parsley too, just so I could claim to be cultured and experimental.<br /><br />If you have fresh basil by any chance, that would be divine in this as well. Don't forget your salt and pepper!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAW2QxoVPOe3h2lMfNS881WDmPXD_ruP7TK3ycbDVRO-rnmBvRz7bOgp2Cxe4MLvKfqIJbZsjblqGfKc65i6us1ZtwVh_h9naysJPcj8uUgf1G8djtBXP7lL_nzZjtjbnu8UJ0atMlbI/s1600-h/CIMG3129.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlAW2QxoVPOe3h2lMfNS881WDmPXD_ruP7TK3ycbDVRO-rnmBvRz7bOgp2Cxe4MLvKfqIJbZsjblqGfKc65i6us1ZtwVh_h9naysJPcj8uUgf1G8djtBXP7lL_nzZjtjbnu8UJ0atMlbI/s400/CIMG3129.JPG" alt="" id="BLOGGER_PHOTO_ID_5373619662424783970" border="0" /></a><br />You can serve this over pasta or just on its own. We like carbs around here so I made some spaghetti, but my next venture is to put this on a loaf of bread and have me a sammich. MMMMM.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5tzqQUYFlgQVglPkz2ZkYSNvRnFNY2PsfGIDkOqIH4trZHlS7bp-HA1sgdQcaO2IVl0wqXVAdPMe2MEz-TYz8cN50I8F4Ht10SR9HEvYdJ_0DClJsG0vwZEwaTIJGcrHAvDGcq4ZMj_c/s1600-h/CIMG3133.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5tzqQUYFlgQVglPkz2ZkYSNvRnFNY2PsfGIDkOqIH4trZHlS7bp-HA1sgdQcaO2IVl0wqXVAdPMe2MEz-TYz8cN50I8F4Ht10SR9HEvYdJ_0DClJsG0vwZEwaTIJGcrHAvDGcq4ZMj_c/s400/CIMG3133.JPG" alt="" id="BLOGGER_PHOTO_ID_5373620305074477330" border="0" /></a><br />Enjoy friends!!Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-26100198777050680072009-08-20T07:11:00.000-07:002009-08-20T07:43:14.417-07:00Chicken ScallopiniI haven't done a whole lot of cooking since I've been in Texas. Usually, I take charge of the grocery list and ensure that these boys get some good eats and that I get to play in the kitchen. But Art's been on this health food/tight budget kick, and so... there's some chicken. And more chicken. And pork for a treat. And while I will sing chicken's praises all day long, there's only so much grilled chicken I can think about eating. So, I looked at what we had in the pantry, and this came out. This is NOT your standard chicken scallopini recipe. In fact, I'm only calling it that because I think it might look like it. That is the only reason.<br /><br />Digging through this bachelor pantry, I found this stuff:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCyS6E5Xa2tSfLAtVFdg100j_urDKENFxefYGrmUQeR3j9eEGW85XAFL3G6EpsbAAPUhCGr9P3jW_n3zLlbYKdbdfLzQ-W1d6aGiWhcGMH8jkydUagS9Qb84VLhaX0UGrjhnq1HKBbjU/s1600-h/CIMG3103.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwCyS6E5Xa2tSfLAtVFdg100j_urDKENFxefYGrmUQeR3j9eEGW85XAFL3G6EpsbAAPUhCGr9P3jW_n3zLlbYKdbdfLzQ-W1d6aGiWhcGMH8jkydUagS9Qb84VLhaX0UGrjhnq1HKBbjU/s400/CIMG3103.JPG" alt="" id="BLOGGER_PHOTO_ID_5372049450797217890" border="0" /></a>White wine (I used 2007 Barefoot Chardonnay... ain't bad), some lemons, God-forsaken chicken breast (this had rib meat on it... takes two seconds to trim off and it's much cheaper!!), extra virgin olive oil, half and half, garlic (natch), margarine (could also use butter, but for shame), capers, parmesan cheese, and mushrooms. Don't you forget the mushrooms or I will cry.<br /><br />We're going to bread up the chicken a little, so it's important that they are even thickness. If you have a rolling pin, flat sauce pan, meat tenderizer, etc., use that and pound the heck out of the chicken. Or, if you are in the house of two clueless bachelors, ask them politely to borrow their potato masher.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQa5nc_vhPORUjvFo0-vF1scn4ckKzb_yLMA3fo7tcyTH54inxtj56i-qEghrtzC6h5F-YjHXrACdqB7B4ltIFKCE_yu1s77pU9xB5UX_wyn_QJnqdCWTvHtNlQoEwD6WTBdzTZg-pJl8/s1600-h/CIMG3104.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQa5nc_vhPORUjvFo0-vF1scn4ckKzb_yLMA3fo7tcyTH54inxtj56i-qEghrtzC6h5F-YjHXrACdqB7B4ltIFKCE_yu1s77pU9xB5UX_wyn_QJnqdCWTvHtNlQoEwD6WTBdzTZg-pJl8/s400/CIMG3104.JPG" alt="" id="BLOGGER_PHOTO_ID_5372049460850588946" border="0" /></a><br />Get a few tablespoons of oil and a few tablespoons of butter in the pan, and get your pasta water rolling.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDhujmSeIdxLQQQB1oyDVHBvMTvc4ClJ0JhJ53eZ-2dpOa4dG3qcd9DfylK5KszzofgtUUmdlNteHcZtL0dyn4SFdP7TGhUURUlXOsKTpaJtxyxz7vdGURWEWvGRybewulhKrmeWyZzk/s1600-h/CIMG3105.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDhujmSeIdxLQQQB1oyDVHBvMTvc4ClJ0JhJ53eZ-2dpOa4dG3qcd9DfylK5KszzofgtUUmdlNteHcZtL0dyn4SFdP7TGhUURUlXOsKTpaJtxyxz7vdGURWEWvGRybewulhKrmeWyZzk/s400/CIMG3105.JPG" alt="" id="BLOGGER_PHOTO_ID_5372049467547260706" border="0" /></a><br />After the butter and oil has mixed together, split a few cloves of garlic and pop it in the pan. We'll remove it later.<br /><br />Salt and pepper the flattened chicken and roll it in some flour. Or, if you have a plastic gallon bag, put some flour in there and shake shake shake. Then put the chicken in the pan. Why I thought you needed a picture of boiling water and not a picture of the last three steps, I'll never know. My shortcomings are many.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCI3BM44Y3XgHSO8uDOR5u5XT6jyTXwjKccu4cqIH93YO6qvmL0_oD76e4g12pn3DaBTtk7Kk2uJlAhxvzlvE_2o-Ty0TiZ0fNXGR8C0HEe5yE4iwUYwoE6hoHNLkZhzEBFMyUWXrtndU/s1600-h/CIMG3106.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCI3BM44Y3XgHSO8uDOR5u5XT6jyTXwjKccu4cqIH93YO6qvmL0_oD76e4g12pn3DaBTtk7Kk2uJlAhxvzlvE_2o-Ty0TiZ0fNXGR8C0HEe5yE4iwUYwoE6hoHNLkZhzEBFMyUWXrtndU/s400/CIMG3106.JPG" alt="" id="BLOGGER_PHOTO_ID_5372049477629170962" border="0" /></a><br />Your kitchen should be smelling delicious now. And, if I'm right, around this time you'll have some good looking single men start to gather in the kitchen saying "Looks good." And then they'll drag their knuckles and go back to watching Cash Cab.<br /><br />... Perhaps that will only happen if you're me.<br /><br />Anyways, once the chicken is delightfully browned on both sides, remove it from the pan and put it under a foil-tent on a plate. Remove the garlic cloves.<br /><br />Then, oh baby, this is where the fun starts. There should be lots of brown bits stuck to the bottom of your pan. DON'T DO ANYTHING TO THEM. That's where the magic's at.<br /><br />Melt a little more butter and throw in a bunch of sliced mushrooms. Try not to eat half the carton as they go in.<br /><br />Again, that may only happen if you are me. Be grateful you're not me and you can cook your mushrooms in peace.<br /><br />Once the mushrooms are coated, take about a cup of dry white wine and pour it into the pan, and start to scrape the bits off the bottom. This is called deglazing. I think. Unless the Food Network tells lies, because I obviously do not get my culinary information anywhere else.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNK_p8C2VSJpAaV8mxiapI0rTDvJEj5cTUYTRwSJNSAr6gNcs74P4Q2b3gzLERXd9WKtWOH_BG8SooUUGGtUouQOmXBxKCq1_WFwDExiCB_S9YwnYRfSqkRU0vmCtRlOIailZAT2ktQLE/s1600-h/CIMG3107.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNK_p8C2VSJpAaV8mxiapI0rTDvJEj5cTUYTRwSJNSAr6gNcs74P4Q2b3gzLERXd9WKtWOH_BG8SooUUGGtUouQOmXBxKCq1_WFwDExiCB_S9YwnYRfSqkRU0vmCtRlOIailZAT2ktQLE/s400/CIMG3107.JPG" alt="" id="BLOGGER_PHOTO_ID_5372049480079936434" border="0" /></a><br />Oh good gracious. Oh mercy me. If your kitchen doesn't smell divine right now, I have failed. There is something about the smell of reducing white wine that makes me swoon.<br /><br />The mushrooms will cook in the wine sauce and reduce quite a bit. Like THIS:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaa0Lz-9QiCrOIDX4pYFsRQEvWY5qMRsNHI-wv4i6jHIgfXGZ8W269L5ocID6F01G-f23TEZ2FWrXy1J9epYVU4XulI26jpDooGK9uWMQNg4wWpcDy3mRWIF7aCLqmLaHKsD-iDORSH8I/s1600-h/CIMG3108.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaa0Lz-9QiCrOIDX4pYFsRQEvWY5qMRsNHI-wv4i6jHIgfXGZ8W269L5ocID6F01G-f23TEZ2FWrXy1J9epYVU4XulI26jpDooGK9uWMQNg4wWpcDy3mRWIF7aCLqmLaHKsD-iDORSH8I/s400/CIMG3108.JPG" alt="" id="BLOGGER_PHOTO_ID_5372050542743502514" border="0" /></a><br />The best part of this dish? It brought this handsome fellow into the kitchen:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcn60UsL6Dq7MYMnL11kth4ZSUzI7ArBPDxWGajKVlYI9zULP6PNLho6DL7W_iOC5pFwJWdyMw_6cz8XXTx52zqcWSRm_hueDfh3cp4YhZUJAlhMfPFZXRI7xIo4Wy0H0p1FTtGUzi-BA/s1600-h/CIMG3109.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcn60UsL6Dq7MYMnL11kth4ZSUzI7ArBPDxWGajKVlYI9zULP6PNLho6DL7W_iOC5pFwJWdyMw_6cz8XXTx52zqcWSRm_hueDfh3cp4YhZUJAlhMfPFZXRI7xIo4Wy0H0p1FTtGUzi-BA/s400/CIMG3109.JPG" alt="" id="BLOGGER_PHOTO_ID_5372050548156674610" border="0" /></a><br />Dreamboat, am I right? I can't guarantee he will show up in your kitchen if you make chicken scallopini. But honestly, it's worth trying.<br /><br />Anyway, back to the food. Reduce the heat to low and pour in just enough half and half to thin out the sauce a little bit. You could also use chicken stock. I wish I did, actually. My GI tract hates half and half.<br /><br />I promise never to talk about my GI tract on this blog ever again.<br /><br />No I don't.<br /><br />I decided to add in some capers, because God wanted me to. Actually, it was just me that wanted to. Because I think that every dish that involves chicken and pasta should have capers in it. I don't want my life to be any other way.<br /><br />At this point, you could put the pasta and chicken side by side and then spoon the sauce over it. (Did you drain the pasta? Overcooked pasta is gross). But, me being me, I decided to add the pasta to the sauce and toss in the pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQFJlg2IGDFWgTD5FrRd0fEgFMQ9ZQrjbRaEFWIeQ_KvRw1pszivO0WnbUd415pymJkUgIJP-ZdcOekIK0zQK9AtI5yB9h7FrVKc_SjXJl3uaxSmQpDgordQkOQTP5oSIbvm6zN2jclo/s1600-h/CIMG3110.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitQFJlg2IGDFWgTD5FrRd0fEgFMQ9ZQrjbRaEFWIeQ_KvRw1pszivO0WnbUd415pymJkUgIJP-ZdcOekIK0zQK9AtI5yB9h7FrVKc_SjXJl3uaxSmQpDgordQkOQTP5oSIbvm6zN2jclo/s400/CIMG3110.JPG" alt="" id="BLOGGER_PHOTO_ID_5372050556247414786" border="0" /></a><br />Oy. The combination of reduced wine and delightful mushrooms and briney capers... mmmm. Is this in any way related to real chicken scallopini? Does anybody know? If this recipe is wrong, I don't want to be right.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQCp0jwUxkonsEIyH1ir6tLBFaLPINYy1HZ2K7XJnkHqols_JLJ3rSpFIdl_jtR3F4jt1asDhSUyP6M2-I4ydQ-qUzLyC5x7UXbJQlJy0yotn8OP6k4I_JGev6ZXZMy2QoPAEYBSRPSc/s1600-h/CIMG3111.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQCp0jwUxkonsEIyH1ir6tLBFaLPINYy1HZ2K7XJnkHqols_JLJ3rSpFIdl_jtR3F4jt1asDhSUyP6M2-I4ydQ-qUzLyC5x7UXbJQlJy0yotn8OP6k4I_JGev6ZXZMy2QoPAEYBSRPSc/s400/CIMG3111.JPG" alt="" id="BLOGGER_PHOTO_ID_5372050564113767410" border="0" /></a><br />Enjoy. Enjoy. Enjoy. And don't forget the cheese.Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-34083661857161491542009-07-19T18:48:00.001-07:002009-07-19T18:53:55.148-07:00I'm alive!!Dorm living does not give way to crafting. This I have learned, age 23, summer 2009.<br /><br />I am severely bogged down by classes these days. Truthfully, I'm learning that I should never have taken a summer job. Not that it isn't fun, because it (sometimes) is, and it's <span style="font-style: italic;">really</span> fun pretending I'm in college all over again, but my academics have definitely suffered to due having a job. So, as you can see, crafting is pretty low on the totem pole these days.<br /><br />Although, on the bright side, <span style="font-style: italic;"><span style="font-weight: bold;">I PASSED BOTH PRAXIS II'S!!!!!!!!!!!!!!</span></span><br /><br />So, all that worrying was for naught. Who knew? :)<br /><br />Two more weeks left of summer, then I'm jetsetting to Texas for three weeks (remember those place mats I was supposed to be bringing with me? ha.), and THEN I should be returning to my normal, nerdy, seamstress self. I WILL (I promise) be uploading some recipes during my trip. That beautiful kitchen of Art's, man I just can't stay out of it!!! :)Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-42417747097292052532009-06-29T17:29:00.000-07:002009-06-29T17:52:07.406-07:00Cuteness!!At work every week we have a meeting, and each week someone different is in charge of bringing a snack. Most of the time people bake cookies, buy a cake, bring some chips, etc. etc.<br /><br />Well, let me introduce myself. My name is Out of Control. It was my week this week, and I wanted to make something fun and also get a chance to release some pent-up energy the culinary way.<br /><br />Have y'all seen <a href="http://bakerella.blogspot.com/">this</a> site? If not, please check it out and follow Bakerella. I first discovered her when she was featured on my fave blog, <a href="http://www.thepioneerwoman.com/">Pioneer Woman</a>, and I drop by her site occasionally. I don't have much of a sweet tooth, but I couldn't resist her Father's Day cheeseburger cupcakes. They are so adorable!!!! I sometimes make cheeseburger cookies for Art, which consist of two vanilla wafers, a grasshopper cookie or Thin Mint, some coconut and icing, but these were more labor intensive and way more adorable.<br /><br />This is how mine came out (ML is the abbreviation for our building):<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt0ZTMchbB9skeiV4ygWMxS_l6O5JrdOEe_rShtKtSRhuDAqV2zgFHxTbr07AB5jZoTF_wMC_J_moWM0iCiihlb1C9DyLQdW8mXQ_IWY2-5x1_E83_qvBFJqPs8h4iNRr4Z1g-2W0HVXc/s1600-h/IMG_0176.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt0ZTMchbB9skeiV4ygWMxS_l6O5JrdOEe_rShtKtSRhuDAqV2zgFHxTbr07AB5jZoTF_wMC_J_moWM0iCiihlb1C9DyLQdW8mXQ_IWY2-5x1_E83_qvBFJqPs8h4iNRr4Z1g-2W0HVXc/s320/IMG_0176.JPG" alt="" id="BLOGGER_PHOTO_ID_5352916609918279442" border="0" /></a><br />They were a hit!! Please go to Bakerella's site and make them.<br /><br />Of course, nobody wants to be my friend at work anymore because I clearly am Out of Control, but you know what? You will do some crazy things to avoid calculus.Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-2838405502375140312009-06-23T19:09:00.001-07:002009-06-23T19:27:40.494-07:00THE. DRESS.I contemplated waiting a little bit to post this, since I clearly JUST blogged about the bridesmaid dress, but what the heck.<br /><br />First of all, I must report. Since I measured myself for this pattern, I've dropped two dress sizes. Yes, yes, I can hear you all saying "QUIT WHINING ABOUT LOSING WEIGHT!!!!!" I'm not necessarily whining about that, but what I am whining about is that my cut dress no longer fit!!! I suppose it's better than if I GAINED two dress sizes, but when I put the finished dress on I was somewhat bummed out.<br /><br />That, on top of all the first-timer mistakes, made me less-than-confident to wear this dress to the wedding.<br /><br />But nobody noticed anything and it was just fine!! I probably won't have time to change the imperfections about it before the July 4th wedding I'm going to, but I don't care. I'm very happy that I was able to do this!!<br /><br />I'll start with some pictures of the finished product (I'm sorry about the horizontal-ness... not sure how to fix that):<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFeuyn1KyLTE5ylXp-VvIrYjh0bbVnGV7LTSpczPe1TXLryxzL61ng5TV0q375m1x25wvkGlKXiNTX5h4uoeL1wz_CGcXjAtOQ-gXbQJ6CP3ohRh3rL59Zl-3vd810BkIDpMW3FcR31Q/s1600-h/CIMG2861.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguFeuyn1KyLTE5ylXp-VvIrYjh0bbVnGV7LTSpczPe1TXLryxzL61ng5TV0q375m1x25wvkGlKXiNTX5h4uoeL1wz_CGcXjAtOQ-gXbQJ6CP3ohRh3rL59Zl-3vd810BkIDpMW3FcR31Q/s320/CIMG2861.JPG" alt="" id="BLOGGER_PHOTO_ID_5350711889283866354" border="0" /></a><br /><br />Man, I just love looking at that yellow fabric. It's probably the prettiest yellow fabric I have ever seen.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyC63BEztKTFNl6wPBVjuQwvnK3xFgrnCaqKNaYsy0qgSFAFUUjEuPGbQlAcA-sKm6h_c2v9wzZqURYa_IBNYUTgIUzbHvLR1jLWS_mnWcX7jmmyJYzh9pFjiDIwCvl0nvF88FOFCNl1M/s1600-h/CIMG2863.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyC63BEztKTFNl6wPBVjuQwvnK3xFgrnCaqKNaYsy0qgSFAFUUjEuPGbQlAcA-sKm6h_c2v9wzZqURYa_IBNYUTgIUzbHvLR1jLWS_mnWcX7jmmyJYzh9pFjiDIwCvl0nvF88FOFCNl1M/s320/CIMG2863.JPG" alt="" id="BLOGGER_PHOTO_ID_5350711887061214322" border="0" /></a><br /><br />And then I might show you what the back looked like. Whoops.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3jEDevWdXEmkdK5zseYcNuE-DEry-Q_muHvb4AgaD-h1czkJOZBSpff9_YHn9_LKUHjBcUeyiMjLCqQoqQj01-4z-eqQwp5CySv2lcFgyP6gklV47WW-zVsDXGHd6MZMPwpoSrpg65Q/s1600-h/CIMG2860.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin3jEDevWdXEmkdK5zseYcNuE-DEry-Q_muHvb4AgaD-h1czkJOZBSpff9_YHn9_LKUHjBcUeyiMjLCqQoqQj01-4z-eqQwp5CySv2lcFgyP6gklV47WW-zVsDXGHd6MZMPwpoSrpg65Q/s320/CIMG2860.JPG" alt="" id="BLOGGER_PHOTO_ID_5350711897778460882" border="0" /></a><br /><br />That was a zipper issue. And I really have no idea how to rememdy this one. I cut the pattern the way they said, and I can make the pieces fit together, but for some reason installing the zipper set it off SIGNIFICANTLY.<br /><br />Speaking of the zipper, I picked an invisible one. Why? I enjoy self-torture. That's the only reason I can come up with for wanting to do double the work.<br /><br />Since Bernina wants $45 for an invisible zipper foot, I pulled out my mom's Singer from circa 1965. Isn't it a beaut?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0lgyXJB-2tcqUZCwH4UXiXBKNixcu8l9xXfrBA-FpwnZBACfbQYTQCR9cGVec1IbFfw9Koto2lkDxNMF_B_nOOATjLLl1d_67VcGBzJmA-4Qp05MFnsFxIL4O1LAKXbItlTD-DKSOBQw/s1600-h/CIMG2857.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0lgyXJB-2tcqUZCwH4UXiXBKNixcu8l9xXfrBA-FpwnZBACfbQYTQCR9cGVec1IbFfw9Koto2lkDxNMF_B_nOOATjLLl1d_67VcGBzJmA-4Qp05MFnsFxIL4O1LAKXbItlTD-DKSOBQw/s320/CIMG2857.JPG" alt="" id="BLOGGER_PHOTO_ID_5350713412144155186" border="0" /></a><br /><br />This sewing machine is the marathon runner of sewing machines. It's the one I learned on, and I'll tell you, it works just as nicely as my three-year-old baby.<br /><br />Here's a picture of the way the dress looks from the back. Fortunately, the zipper crookedness is less apparent here:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_gs_lq9vgFMT2cPLhEjXP2KSYTRvTA_Y6xbk0dWf3AiGI-NkcZ0227TMIef2DBSd3o8Xpin59bN9VHpVoAY2TtiWzVyCaltiuhQNU3ERf8Y95PB5mOH0cZVYjzd1E-2KIdQEtipPsAQ/s1600-h/CIMG2867.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD_gs_lq9vgFMT2cPLhEjXP2KSYTRvTA_Y6xbk0dWf3AiGI-NkcZ0227TMIef2DBSd3o8Xpin59bN9VHpVoAY2TtiWzVyCaltiuhQNU3ERf8Y95PB5mOH0cZVYjzd1E-2KIdQEtipPsAQ/s320/CIMG2867.JPG" alt="" id="BLOGGER_PHOTO_ID_5350711880933757634" border="0" /></a><br />You can really tell how poorly the dress fits from this angle. That neckline is supposed to hug my neck, not droop down like that. PS - check out my new haircut! Do you want to know how I fixed that? I'll keep it real for you... I folded the shoulder seams over and ran a straight stitch right over them. I kind of felt like a pageant mom fixing my kid's dress at the very last minute with safety pins.<br /><br />The neckline (not shown) was also troublesome, and I didn't have enough fabric for an even hem all around. So shoulders, neckline, zipper, hem... there were problems all over the place.<br /><br />And you know what? I'm the only one who noticed any of them!! I rate that... SUCCESS!!<br /><br />All in all, I'd give myself a C+ on this dress. I've definitely found a new part of sewing that I like, but I'm very relieved to go back to quilting and needlepoint for a while :).<br /><br />Except when I see things like <a href="http://www.simplicity.com/index.cfm?cat=1&type=4">this</a>. Then I want to make clothes all day long.<br /><br />Let me know what you think!! :)Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-38124977452778393262009-06-23T18:29:00.000-07:002009-06-23T19:08:21.000-07:00Hemming 101So, a friend of mine recently asked me to hem her bridesmaid dress for the wedding I went to last weekend.<br /><br />I said sure, because I do things like that. I have a guilt complex.<br /><br />The bridesmaid dress was polyester, but that stiff bridesmaid-y material, which I have never worked with. Actually, little did my friend know that this was my first hem ever.<br /><br />So, I took to my #1 resource, the Internet. God love the Internet. There was a rolled hem tutorial that walked me step-by-step on how to hem such a thing, and it worked out perfectly.<br /><br />Here's the before picture, of my friend standing in the dress once my mom and I pinned it up:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxLBq3CdbIycUWCYcBm15wZp-kRuABp-9L54o47NFWOKTLLs50LNFCIPGY560pmPEmLsB1kLM_4rSwlU2yC4y0f5ecXdbRDTMsr0atvGelnqSrICXDicpa8Heuat5wtKJECTHBnxMfgQ/s1600-h/IMG_0157.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmxLBq3CdbIycUWCYcBm15wZp-kRuABp-9L54o47NFWOKTLLs50LNFCIPGY560pmPEmLsB1kLM_4rSwlU2yC4y0f5ecXdbRDTMsr0atvGelnqSrICXDicpa8Heuat5wtKJECTHBnxMfgQ/s320/IMG_0157.JPG" alt="" id="BLOGGER_PHOTO_ID_5350707187406850786" border="0" /></a><br />The next step was to take the pinned edge and measure and mark 5/8 in. up and pin and press on that new line, then stitch. Trim the excess, roll down 5/8 in., stitch, done!<br /><br />Here's my pinning:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXeopOIcEp49mxCRmJcggX7haZr3dXT2ZiyCNmkEvurRjr1qqdhqENNVoCWUHVpthjmiYMGSNIBE5asMviF-QeG5sE5WHKtqsnJpyDwJmzvZORmWrt5onTKe5Tj_IsaCyk1Hj9bBw2Gc/s1600-h/IMG_0158.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikXeopOIcEp49mxCRmJcggX7haZr3dXT2ZiyCNmkEvurRjr1qqdhqENNVoCWUHVpthjmiYMGSNIBE5asMviF-QeG5sE5WHKtqsnJpyDwJmzvZORmWrt5onTKe5Tj_IsaCyk1Hj9bBw2Gc/s320/IMG_0158.JPG" alt="" id="BLOGGER_PHOTO_ID_5350707190043820658" border="0" /></a><br /><br />And here you can see that I pinned on the wrong side, so I had to take the pins out verrrrrry carefully while I stitched!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxe0aBwKI3tlmn389jzgdmYkzB_zJC48u7SCZU6o8Q1Vs7l_UkGzSE8V3Pqryu9f8_rjDlvSV79XVJIW2WU4QdsiDC2gqWUpis8O8elBgRZO0HMk0BvFYiBYTbsP72Ons6sr46at8aapY/s1600-h/IMG_0159.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxe0aBwKI3tlmn389jzgdmYkzB_zJC48u7SCZU6o8Q1Vs7l_UkGzSE8V3Pqryu9f8_rjDlvSV79XVJIW2WU4QdsiDC2gqWUpis8O8elBgRZO0HMk0BvFYiBYTbsP72Ons6sr46at8aapY/s320/IMG_0159.JPG" alt="" id="BLOGGER_PHOTO_ID_5350707195921597138" border="0" /></a><br /><br />Here's the finished product, all hanging up and ready to go!!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzYqOCYtXy-IwmgDxHHvePkng6fCfFLSa5-p-Xcw6XRTwtHg1GQ0Z3ysC93tOYErd7yyxOq1VYXJTe1AmTFJeY7sNQJVAoq2eNA6xPKKufzTPd_sUZyHH6VzseGw8BunglGgZhBLU6C8/s1600-h/IMG_0160.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAzYqOCYtXy-IwmgDxHHvePkng6fCfFLSa5-p-Xcw6XRTwtHg1GQ0Z3ysC93tOYErd7yyxOq1VYXJTe1AmTFJeY7sNQJVAoq2eNA6xPKKufzTPd_sUZyHH6VzseGw8BunglGgZhBLU6C8/s320/IMG_0160.JPG" alt="" id="BLOGGER_PHOTO_ID_5350707195368834738" border="0" /></a><br /><br />Nobody at the wedding noticed it was a totally homemade hem, which was obviously my goal!<br /><br />This was the only sewing I did before the Praxis, so I'm glad it was simple!Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-46995126062959144302009-06-23T07:21:00.001-07:002009-06-23T07:24:15.886-07:00Back!I promise I have not abandoned this blog!<br /><br />Praxis... DONE (won't get the results til July, not talking about it until then!), Art's visit... DONE. Now I have a relatively normal life until August, when I go to Texas for a month!<br /><br />I got to sew a few times during my hiatus, and cook a recipe, all of which I will post probably later today after class.<br /><br />Until then!!! Welcome back!! :)Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-70546982264722500252009-05-15T15:35:00.000-07:002009-05-15T15:43:21.696-07:00Make that a large hiatus...So, I took a placement math test today at the community college, thinking that I would sail right through considering, you know, that I want to teach math?<br /><br />Well, I did NOT do as well as I would have thought. In fact, I didn't do well at all. I got through maybe beginning algebra and beginning geometry, and then pretty much bombed the rest. As you can imagine, this has been quite upsetting, because I'm taking the Praxis test in about four weeks, so panic has ensued.<br /><br />Unfortunately, this means NO sewing until after the Praxis. I really need all the spare time I have to study and to prepare for this exam. If, in a world gone mad, I do have time to squeeze in a recipe or a few stitches, you will be the first to hear about it! I take the exam on June 13, and the wedding is the 19th, so the dress must be finished between those times. Since I only have a few stitches on the skirt to do, I think this shouldn't be a problem.<br /><br />So anyway, adios for now (Oh, that's right, I'm also supposed to be learning Spanish right now... WHO do I think I AM when I sign up for these things?!??!)... but I will return! :)Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-25631148458480971642009-05-11T20:08:00.000-07:002009-05-11T20:54:28.918-07:00Chicken Mushroom Goulash. Changes lifes.Let me just warn you.<br /><br />This, my dear friends, is my favorite recipe ever. Ever ever ever. It's so mushroomy and warm and paprika-y. You'll die for it, I promise.<br /><br />I don't really promise that. But it's delicious and easy and makes a ton of leftovers. It started out as <a href="http://www.foodnetwork.com/recipes/rachael-ray/chicken-and-mushroom-goulash-with-gnocchi-recipe/index.html">this</a> Rachel Ray recipe, but I've altered it to suit my tastes. Mainly, I quadruple the amount of mushrooms.<br /><br />If mushrooms were a man, I would marry him. If you don't like mushrooms, first of all we are no longer friends, and second of all you can omit them if you want and add other veggies. But please try to like mushrooms. They are a lot of what is good and decent in this world.<br /><br />First, go to the store and buy this stuff:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5x8Fg3T8-7KDsFqajMfxz0HW2evk20MChXYyZpj6KIEbQTkDrvEpkrx-qKC0XNzo781FtNjMCdh7t5Czd9EsZ9fE03N0XAu05MPKfTeyCx4R_UoauuHlsz7SE5mWXHYLRUt13VsG8Oh0/s1600-h/CIMG2805.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5x8Fg3T8-7KDsFqajMfxz0HW2evk20MChXYyZpj6KIEbQTkDrvEpkrx-qKC0XNzo781FtNjMCdh7t5Czd9EsZ9fE03N0XAu05MPKfTeyCx4R_UoauuHlsz7SE5mWXHYLRUt13VsG8Oh0/s320/CIMG2805.JPG" alt="" id="BLOGGER_PHOTO_ID_5334772983452108898" border="0" /></a><br />That two bags of frozen gnocchi, two pounds ground turkey (I used the superlean stuff and it was still outstanding), two pounds of white mushrooms, olive oil, butter (I shamelessly use margarine), 1 can tomato sauce, 1/2 C. sour cream, one onion (or two halves, because two halves make a whole. See, I'm going to make a great math teacher), a couple cloves of garlic, a bell pepper, an optional jalepeno, and a lot of paprika. The paprika is what makes goulash goulash, so go get some. And I didn't take a picture of chicken stock, but you'll need some of that too.<br /><br />Can I tell you how I choose my peppers? By how curious their stems are. A little quirk of mine. And please, if you do add the jalepeno, do not chop it and then rub your eye. It is much more painful than it sounds.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJC0wXVP2yjsjVBm6_Hp3BVDrpnRDq68Klggq8iiG9qZwCmn0KRnHYeZYeqXzcpVE5vx9gQI6hCzxg994ZSG-0Rq26MfAkotlhNzGdWPcOErlBYdeXg9p1J5_IldwRXuwtkz4P12rK4Yk/s1600-h/CIMG2807.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJC0wXVP2yjsjVBm6_Hp3BVDrpnRDq68Klggq8iiG9qZwCmn0KRnHYeZYeqXzcpVE5vx9gQI6hCzxg994ZSG-0Rq26MfAkotlhNzGdWPcOErlBYdeXg9p1J5_IldwRXuwtkz4P12rK4Yk/s320/CIMG2807.JPG" alt="" id="BLOGGER_PHOTO_ID_5334774250442430114" border="0" /></a><br /><br />And if it's Cinco de Mayo and your mother loves you, she will bring you one of these to enjoy while cooking.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLYgm8l-IRtK4olVB_1CP3xqPHlW7D0OVjGZCXSNgSbMua9-SeRxV8uisb-YFEX8p6lMzMtk1itQZCFMdEk85vgiWDkf7ut8NceqKiSP5PfgXuuzUl4rFeBga7HBvUfrPH4hlyStxFt8/s1600-h/CIMG2810.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLYgm8l-IRtK4olVB_1CP3xqPHlW7D0OVjGZCXSNgSbMua9-SeRxV8uisb-YFEX8p6lMzMtk1itQZCFMdEk85vgiWDkf7ut8NceqKiSP5PfgXuuzUl4rFeBga7HBvUfrPH4hlyStxFt8/s320/CIMG2810.JPG" alt="" id="BLOGGER_PHOTO_ID_5334774264108979858" border="0" /></a><br />Why didn't I make Mexican for Cinco de Mayo you ask? Because I believe America is a place where different cultures can live in harmony. Mexico, meet Hungary.<br /><br />Geneva conventions happen in my house.<br /><br />The first thing to do is get about two tablespoons butter and two tablespoons olive oil and get 'em hot. I use an electric skillet, because, well, I live with my parents and that is what they have.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEpxU2CKYNLysl1I79ACVNL5V4ZQzD4Dm_nqCWIQ2i1MMOGJAxhI1kTPKn-kiDWfJaTfmDNZ12_-6BbbeyunIkrV3j4qMNgYNM9tV_aGau6_qF_84tvjE0PdUMKlATVivw8SErFuarpY/s1600-h/CIMG2806.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDEpxU2CKYNLysl1I79ACVNL5V4ZQzD4Dm_nqCWIQ2i1MMOGJAxhI1kTPKn-kiDWfJaTfmDNZ12_-6BbbeyunIkrV3j4qMNgYNM9tV_aGau6_qF_84tvjE0PdUMKlATVivw8SErFuarpY/s320/CIMG2806.JPG" alt="" id="BLOGGER_PHOTO_ID_5334774245967806242" border="0" /></a><br />Then, brown the chicken until thoroughly cooked. This takes a while, so use the time to chop up some of your veggies. Or drink your Corona. I won't judge.<br /><br />After the chicken is browned, move it to the edges and dump in about half your veggies. Your kitchen will start to smell amazing right about now.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFo1PEafDKoNSOQXt2bZy-kRlDxKejupxf8JlIlku4HEZ1asUu9oq_fxnukv_EX56ux1MFoMt882zMmTouZw12BkG_9Bsf_JOmVIRmaCmt_8lBxx6XRZWWanAIEepVHmUM1mKnn36e80I/s1600-h/CIMG2808.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFo1PEafDKoNSOQXt2bZy-kRlDxKejupxf8JlIlku4HEZ1asUu9oq_fxnukv_EX56ux1MFoMt882zMmTouZw12BkG_9Bsf_JOmVIRmaCmt_8lBxx6XRZWWanAIEepVHmUM1mKnn36e80I/s320/CIMG2808.JPG" alt="" id="BLOGGER_PHOTO_ID_5334774256668790066" border="0" /></a><br />After those veggies have cooked down, dump in the rest.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjyw0APbOlsHsB7GQeD9xquxpFSdHymEKEBthDCMvacx7b59HH6ZwkR6bdcNKhOwm-nGCzJvhJ7sL-la0HENoABVo-19_1v_sbB0yQHIIcaK3PfLo62fsnsCDDawubr7grp3B26PzXfUE/s1600-h/CIMG2809.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjyw0APbOlsHsB7GQeD9xquxpFSdHymEKEBthDCMvacx7b59HH6ZwkR6bdcNKhOwm-nGCzJvhJ7sL-la0HENoABVo-19_1v_sbB0yQHIIcaK3PfLo62fsnsCDDawubr7grp3B26PzXfUE/s320/CIMG2809.JPG" alt="" id="BLOGGER_PHOTO_ID_5334774256982806578" border="0" /></a><br />While these are cooking down, this is a good time to boil the water for the gnocchi. So go do that.<br /><br />After the veggies are nice and soft, season with salt and pepper, mix it all together and add the tomato sauce and chicken stock. Let it come to a bubble.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWg95z1CD15vC-0HPBhr0v_Wcn-3dm56G0Y-xrcT32ZYkBmZgI9956TRv0WX5SHT-AE2zozWJJ2QaCNO1eqdohHfNH79x7SDaW2qsXCHrxLWcVis3znb4g5Lk2tVFnln8pROGHUwYdpY/s1600-h/CIMG2812.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWg95z1CD15vC-0HPBhr0v_Wcn-3dm56G0Y-xrcT32ZYkBmZgI9956TRv0WX5SHT-AE2zozWJJ2QaCNO1eqdohHfNH79x7SDaW2qsXCHrxLWcVis3znb4g5Lk2tVFnln8pROGHUwYdpY/s320/CIMG2812.JPG" alt="" id="BLOGGER_PHOTO_ID_5334776979572308578" border="0" /></a><br /><br />This picture shows just how much paprika I like to add. I think the recipe calls for 2 tsp. paprika. Rachael Ray, I love you and your food, but that is not enough paprika for goulash. I add close to two tablespoons. And I'm not sorry about it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwfloMZ_1ZQjt6AAZ6hXnNS5NUf-z5f-29RGO-EKeyvpAjXB6ZOyqeNPanWluFXCL-2VUSursQnxQMsu89t4TPWYjP4qJ5UXIiU8xh15pnu8p4k8kQlvKZ4DyqlVf7iM2MbHgZuUv4SA/s1600-h/CIMG2813.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdwfloMZ_1ZQjt6AAZ6hXnNS5NUf-z5f-29RGO-EKeyvpAjXB6ZOyqeNPanWluFXCL-2VUSursQnxQMsu89t4TPWYjP4qJ5UXIiU8xh15pnu8p4k8kQlvKZ4DyqlVf7iM2MbHgZuUv4SA/s320/CIMG2813.JPG" alt="" id="BLOGGER_PHOTO_ID_5334776985136171362" border="0" /></a><br />Once the spices are mixed it, add the sour cream to thicken. Turn the heat down to a simmer. Your water should be boiling by now, so go ahead and plop in your gnocchi (please do not burn yourself by plopping!). When the gnocchi are finished, they will float, like this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VyCzYZR3TRNWhaIGjq79y3VkylXTcOT4Tkvv6Cc8P0Ar-e8o53GDJjoWvVbP3t6lD2GHc2SZK5ri1hKKq1QY3-gwid0muMctA9gbdVhvMv-Tp3VevUmhUYVLdvLpoM6lYjgA0BcDhyY/s1600-h/CIMG2814.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6VyCzYZR3TRNWhaIGjq79y3VkylXTcOT4Tkvv6Cc8P0Ar-e8o53GDJjoWvVbP3t6lD2GHc2SZK5ri1hKKq1QY3-gwid0muMctA9gbdVhvMv-Tp3VevUmhUYVLdvLpoM6lYjgA0BcDhyY/s320/CIMG2814.JPG" alt="" id="BLOGGER_PHOTO_ID_5334776992308745490" border="0" /></a><br />Drain, perhaps in your brand new sink colander your mother just bought. But if it's fine mesh like this, put a paper towel down. These dishes were a bear to do.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEcNQFbqtxjN5qFv5Wudb9LeEHUHXeky9_A9QvB2yf3dsWfDqFCSbjxFjKReZHTOy57oJajAYIVmO72ZOZOBvusglkABGaYtJN6FeOkOAh5AzdpHP9fDwi0AfQZrk1RSQeE4D1redJCI/s1600-h/CIMG2815.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLEcNQFbqtxjN5qFv5Wudb9LeEHUHXeky9_A9QvB2yf3dsWfDqFCSbjxFjKReZHTOy57oJajAYIVmO72ZOZOBvusglkABGaYtJN6FeOkOAh5AzdpHP9fDwi0AfQZrk1RSQeE4D1redJCI/s320/CIMG2815.JPG" alt="" id="BLOGGER_PHOTO_ID_5334776994251386930" border="0" /></a><br />Dump the gnocchi straight into your skilled with your mushroomy, paprikay goulash and stir to coat.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmvFy95euJaMxNtZgW1ZM0L_pVfJ8a6rTPjTd6wdWaPxXdK-RNkDB6xWoMA89cHyjxxSJbmpAqIup2Hn0NSkvuGUYrnqkVazPmd1DtHW9i-HZ-m1ssOMgwRHNI9wqoeeyzE4GgnJ7_D4/s1600-h/CIMG2816.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDmvFy95euJaMxNtZgW1ZM0L_pVfJ8a6rTPjTd6wdWaPxXdK-RNkDB6xWoMA89cHyjxxSJbmpAqIup2Hn0NSkvuGUYrnqkVazPmd1DtHW9i-HZ-m1ssOMgwRHNI9wqoeeyzE4GgnJ7_D4/s320/CIMG2816.JPG" alt="" id="BLOGGER_PHOTO_ID_5334777000575611266" border="0" /></a><br />Yum. Yum yum yum yum yum. I could eat this every day. I mean that. THIS is comfort food!!Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-44749038691933642342009-05-07T12:20:00.000-07:002009-05-07T12:39:14.012-07:00Mini Hiatus!No crafts or cooking for a few days!! :( Today I have a paper to write (tracing the theme of heroism through Beowulf, Grendel, Hamlet and Animal Farm - sounds like something you did your freshman year in high school? Me too.) and a lot of studying for my stats test tomorrow. Tomorrow evening, Art's brother and I are driving up to gorgeous Steubenville, Ohio (please substitute the words "dreary, smelly, and depressing" for "gorgeous") to watch Emily graduate!! Art unfortunately can't make it but the rest of us should have a nice weekend together!!<br /><br />Then, on Sunday, Charlie and I are driving back in the morning, I'm making homemade killer brownies for my mom, and then I am moving into my dorm room on campus!! I don't have my work schedule quite yet, so I'm not sure when I'll be able to come back home and work on my dress (I'm not bringing my sewing machine to campus).<br /><br />However, I have a fab fab FAB rainy day recipe to post soon, so I'll get to that when I can!! I'm really enjoying my job so far and can't wait to settle into my new room!!<br /><br />Until next time!Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-4695176693083339462009-05-04T20:28:00.000-07:002009-05-04T20:41:39.761-07:00That was fast!!Man, this dress is coming together!!!<br /><br />As I said yesterday, I almost finished the dress top, all that was left was the band that fits right under the bust. Well I did that today!! And I had some extra time this evening so I cut the skirt as well!! I'm so so so in LOVE with my yellow fabric!!<br /><br />All I have to do now is stitch the three dress seams, do some gathering and then attach it to the bodice, then hem, and I'm DONE!!! Oh, and attach the hidden zipper. I have a feeling that is going to be a bear. But it's only MAY 4!! I have an entire month before I have to wear this dress!! I'm very excited.<br /><br />I start training for my job tomorrow, and then I move into the dorms at school (ha!) on Sunday so I will have significantly less time to sew. Plus I have to allow my brother to have a bedroom come Memorial Day, so I have to halt the projects momentarily.<br /><br />It was a good day for dress making!! :)Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-89480491867214060482009-05-03T20:51:00.001-07:002009-05-03T21:17:40.854-07:00Sunday night dinner!Ok, so this wasn't really <span style="font-style: italic;">dinner</span>, but it definitely could be a meal! This recipe came about because of my low blood sugar issues... i.e., when I get hungry, I get <span style="font-style: italic;">grumpy</span>!! My mom and I went shopping this morning after breakfast, and then went straight to visit my grandma in the hospital. We were there for a few hours, so by the time we left it was 4:30 and I hadn't eaten since 11. So I had food on the brain. There was an outdated issue of "Every Day with Rachel Ray" in the hospital room, and we found this recipe. Almost every Ray-ray recipe I've made has been out-of-this-world delicious, so we gave these a shot when we got home because we didn't have to go shopping for any of the ingredients. The result is a healthy version of nachos that gives you everything you love in a nacho. Try these. You'll thank me.<br /><br />PS - I took pictures of my cooking process a la <a href="http://www.thepioneerwoman.com/">Pioneer Woman</a>. She's everything I want to be in life. If you find yourself needing some extra butter and fat in your world, make some of her stuff. Seriously. It's outstanding. And fattening. But mostly outstanding.<br /><br />The first thing to do is chop an onion finely and run a few cloves of garlic through a garlic press. I used a medium sized onion and three cloves, because I'm 23 and can still handle garlic. Although my mother is slightly older than 23 and she loved this recipe. So use your judgment. Brown the onions and garlic in a big pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjAvlV6p3WHvD_JAVmTT0ChvL9ysSNvJl1GWiSxPcktNS1CGeVZVyCkOS9nbYEDmnqWQxNwvBJIuCX9sgmSmSTOAw9Fe6yH8np2UHL8z9Cuzue0W5nXNupIKF5ehQHJumvhq8mtlTJXNk/s1600-h/CIMG2795.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjAvlV6p3WHvD_JAVmTT0ChvL9ysSNvJl1GWiSxPcktNS1CGeVZVyCkOS9nbYEDmnqWQxNwvBJIuCX9sgmSmSTOAw9Fe6yH8np2UHL8z9Cuzue0W5nXNupIKF5ehQHJumvhq8mtlTJXNk/s320/CIMG2795.JPG" alt="" id="BLOGGER_PHOTO_ID_5331814622629082178" border="0" /></a><br /><br />Is there anything in the world that smells better than onions and garlic cooking? No there is not. One day I will share with you my slave-over-a-hot-stove tomato sauce, and you can experience this smell for hours. Swoon. Faint. Pitter-pat goes my heart.<br /><br />Once the onions are slightly browned, add about 3 cups broccoli and 1 15-oz can cannelloni beans. Well, I have no idea what cannelloni beans actually are, so I used the white beans I had. They were great. Add these plus about 1/3 cup water and heat through. The recipe didn't call for this, but I added about a cup to a cup and a half of spicy salsa. Delish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCk1q5pWc8rcv05WB2RPK5KsLmBs_JXBvip-1HQQfpZDunIWStzpgRgXQpM4wQYGYdZFWX6hJnpiYEHlT7hrGSOVSU4b3VexLLMtS1CbWm_QMgxs-cHDvFi-uvj3GJn4enpbXOML_hwE/s1600-h/CIMG2796.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCk1q5pWc8rcv05WB2RPK5KsLmBs_JXBvip-1HQQfpZDunIWStzpgRgXQpM4wQYGYdZFWX6hJnpiYEHlT7hrGSOVSU4b3VexLLMtS1CbWm_QMgxs-cHDvFi-uvj3GJn4enpbXOML_hwE/s320/CIMG2796.JPG" alt="" id="BLOGGER_PHOTO_ID_5331814619473924482" border="0" /></a><br />The recipe says to dump the entire mix on top of some tortilla chips and about 1 cup cheese in an oven-safe dish. Can I tell you? Leave the tortilla chips out. They got soggy. Just sprinkle the cheese on the bottom of the baking dish, then add the mix. Sprinkle 2 more cups of cheese on top.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOc-gFEOyHBBhJiOaL4Sh5QsLWaG8STktr9K4Zx2vlmKj2hPvZcD9arQPbuXMi3DQk-O7_Mm5UdISIcqi6EvS3C02NLuf8K6AJsA7PoL1CqzOA1LBi-YLsbuy0EGD1wpfgbodTzWjkaLs/s1600-h/CIMG2797.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOc-gFEOyHBBhJiOaL4Sh5QsLWaG8STktr9K4Zx2vlmKj2hPvZcD9arQPbuXMi3DQk-O7_Mm5UdISIcqi6EvS3C02NLuf8K6AJsA7PoL1CqzOA1LBi-YLsbuy0EGD1wpfgbodTzWjkaLs/s320/CIMG2797.JPG" alt="" id="BLOGGER_PHOTO_ID_5331813798723479234" border="0" /></a><br /><br />Bake at 375 degrees for about 3 minutes, just enough for the cheese to melt and brown on top. Mommala couldn't keep her hands out of it while I was trying to snap a photo.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3vFyX4fPPWRwc0CDAxLDDh1YKEtKw2o2i3UpVQyQir_stXdVdAMhpa3t0xQEF1-4mdtgwZ-JVetOw-1hfMkvl5DTOnd_yZ4Z8_SH04ryO_99Jchmb0aK1CN9Y42a0gpqxujyVv_ZAx8/s1600-h/CIMG2798.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3vFyX4fPPWRwc0CDAxLDDh1YKEtKw2o2i3UpVQyQir_stXdVdAMhpa3t0xQEF1-4mdtgwZ-JVetOw-1hfMkvl5DTOnd_yZ4Z8_SH04ryO_99Jchmb0aK1CN9Y42a0gpqxujyVv_ZAx8/s320/CIMG2798.JPG" alt="" id="BLOGGER_PHOTO_ID_5331813796006445282" border="0" /></a><br />There's mi madre about to devour some healthy nachos. (with regular tortilla chips that we didn't bake)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zpOvcU2zd_w4qGMgRidty3t0tfd4AQ7W6IuhFLU3m5OF_N1wVm9g9_RM4Ey_bBe2USPTUw-hUc1Pt0-a5Cu8kRg9ifQCgOL_9YUr3NHZCco5DZs7HItSVkHc6Q6_iiOMQWWYYhKaPas/s1600-h/CIMG2799.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zpOvcU2zd_w4qGMgRidty3t0tfd4AQ7W6IuhFLU3m5OF_N1wVm9g9_RM4Ey_bBe2USPTUw-hUc1Pt0-a5Cu8kRg9ifQCgOL_9YUr3NHZCco5DZs7HItSVkHc6Q6_iiOMQWWYYhKaPas/s320/CIMG2799.JPG" alt="" id="BLOGGER_PHOTO_ID_5331813789870824626" border="0" /></a><br />Annnd here's me, mid-devour. My mom told me she was looking at the picture of her, when in fact she was snapping this flattering picture. She's so clever, that mom of mine.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMymMwvSw2NJIPIuIdVeiNmwfX_V4oEAPFt4bquKWtsAVuKJffu3X9VMymZRfbpcwJxLh3rtmyo8HI01_HUvY1FPZQmfj4WGKln8Qosq274VZGK90frr78F7aDoxFY6ApvSILrvJc4XVw/s1600-h/CIMG2800.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMymMwvSw2NJIPIuIdVeiNmwfX_V4oEAPFt4bquKWtsAVuKJffu3X9VMymZRfbpcwJxLh3rtmyo8HI01_HUvY1FPZQmfj4WGKln8Qosq274VZGK90frr78F7aDoxFY6ApvSILrvJc4XVw/s320/CIMG2800.JPG" alt="" id="BLOGGER_PHOTO_ID_5331813782260460082" border="0" /></a><br />And please, whenever you cook anything on a Sunday evening, have a glass of this. I'm sure you're supposed to pair the flavors and be all snobby, but I like what I like. And what I like is this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXeu0RetZumXu4QWZxbQa-0kcoYZvbc7OZU0yGDp1Qqndhx27papEiH8P3FyyV9FgyYL55_mUepcSGhDLJlkOOqRAlLFZNBWaP_o23rJbce95XzRK0HKaK5DDt2Fc0Xe_6FJY9rMNj3k/s1600-h/CIMG2802.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXeu0RetZumXu4QWZxbQa-0kcoYZvbc7OZU0yGDp1Qqndhx27papEiH8P3FyyV9FgyYL55_mUepcSGhDLJlkOOqRAlLFZNBWaP_o23rJbce95XzRK0HKaK5DDt2Fc0Xe_6FJY9rMNj3k/s320/CIMG2802.JPG" alt="" id="BLOGGER_PHOTO_ID_5331813775100924386" border="0" /></a><br />Lindeman's Bin #40 Merlot. They have an office in Del Rio, where Art lives, which is where I first had it. Then I realized Kroger sold it and I've pretty much never been the same since. Dear Lindeman's, send me some free bottles of your delicious Merlot.<br /><br />Oh, and here's me and my mom with Rachel Ray. She came over for some nachos too. Just kidding, actually we stood in line for a long long time in December to snap this shot for two seconds and get her autograph and not say a word to her. But you wouldn't know that if I didn't tell you. I love your healthy nachos, Ray Ray.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPx4F1v0DD2k7Pinr37DSEW0yo3G-Z8thmnWVi89fSD8I6UfCfo449Pwlt9tDcnY1STrkAfAAts-AVXQFCYkeuv6jiLYXJVJuCbVE-V75eddW69x4xgc1D2q_qLcDU1ELxaT-eEOA1pRw/s1600-h/CIMG2691+2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPx4F1v0DD2k7Pinr37DSEW0yo3G-Z8thmnWVi89fSD8I6UfCfo449Pwlt9tDcnY1STrkAfAAts-AVXQFCYkeuv6jiLYXJVJuCbVE-V75eddW69x4xgc1D2q_qLcDU1ELxaT-eEOA1pRw/s320/CIMG2691+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5331814629191962354" border="0" /></a><br />In other news, I got my dress top made this weekend. It looked horrible for so long, and then all of a sudden I turned it right side out and it was perfect. But more about that manana.<br /><br />Enjoy the nachos!Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-16305387847992061792009-04-30T09:26:00.000-07:002009-04-30T09:32:58.872-07:00Ohio in April and May...Is stormy!! We are having a downpour/thunderstorm right now and I LOVE thunderstorms. All I want to do when it rains is stay inside and work on a project!<br /><br />Unfortunately, right now that project is statistics. And after statistics it's going to be Spanish. And then after that it's going to be ripping out all the seams I sewed yesterday. But at least it's raining and I don't have to go anywhere! :)Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-25400997982522000952009-04-29T20:45:00.000-07:002009-04-29T21:05:28.273-07:00Ohhhhh sigh!Boy these past two days... let's just say I did not get very far in the end!<br /><br />I am making a dress without ever taking a sewing class and without having made anything but quilts before (not true... I made a futon cover for Art once, but that was really like a big pillow case). All I have to go on is my mom's memory of high school sewing class and Andrea's tutorial... and while these are both great sources, I am still screwing up an awful lot and spend a lot of time frustrated!!<br /><br />Here's a fun fact... if you grab a rotary cutter by the wrong side, you will realize exactly how sharp they are... ouch!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCT2ottZVuJOgxrtD7JDSDLZpR3ha93Xo9lI8WQ4BpRtGGyN0pBspqybkuBbuLp7X2iUtffj86rkEHXPSl0TCHC5mEDsvU54UZpaxKSTjIE5MDh8HmQs2rZAcvAJrgdGCz49nWubv1oc/s1600-h/CIMG2787.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCT2ottZVuJOgxrtD7JDSDLZpR3ha93Xo9lI8WQ4BpRtGGyN0pBspqybkuBbuLp7X2iUtffj86rkEHXPSl0TCHC5mEDsvU54UZpaxKSTjIE5MDh8HmQs2rZAcvAJrgdGCz49nWubv1oc/s320/CIMG2787.JPG" alt="" id="BLOGGER_PHOTO_ID_5330326474124428386" border="0" /></a><br />I cut the first part of the bodice with my brand new pinking shears, but I have since gone crawling back to my beloved rotary cutter to cut out my pattern pieces, and I will just finish them with the shears later.<br /><br />Yesterday I got this far:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSblEaVVq-X0nB-a2wx2-wYmEWNTX_XcSNAAD_cwdmXxVfmkH36UuGAp1qBIBp_c61NwnSBEQCBfz48sw10ZCbPz0stuaNS840vrNJyW8O8dQamY11mAVtenjeKxf_W6JWvvlQohYRsMA/s1600-h/CIMG2791.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSblEaVVq-X0nB-a2wx2-wYmEWNTX_XcSNAAD_cwdmXxVfmkH36UuGAp1qBIBp_c61NwnSBEQCBfz48sw10ZCbPz0stuaNS840vrNJyW8O8dQamY11mAVtenjeKxf_W6JWvvlQohYRsMA/s320/CIMG2791.JPG" alt="" id="BLOGGER_PHOTO_ID_5330326462130901922" border="0" /></a><br />That's the armhole. So far, this has been the only thing that I did right!! Here are the pieces for the neck bands, with the "fusible" interfacing attached... I'm not too thrilled with how this interfacing stuck, but I'm pretty sure it's just because I'm not patient enough to hold the iron on for as long as it takes, despite all the advice I've been given. I can't tell you how much I hate pressing seams on quilts, and I hate doing it equally as much on apparel!! Oh well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZnBuEB3djyr8f4kzvJN43BEN6ZaxlJ3SwkByCk70-ZFep60RzHHzanFIgTEGV0PwwVNBw9-NFwURj0GTrMJ7E_a9NhCPg3YXe9CsQW1_fd7vi0bm5fehUQk_QJy7q_uOaKg32RJ7j9M/s1600-h/CIMG2792.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinZnBuEB3djyr8f4kzvJN43BEN6ZaxlJ3SwkByCk70-ZFep60RzHHzanFIgTEGV0PwwVNBw9-NFwURj0GTrMJ7E_a9NhCPg3YXe9CsQW1_fd7vi0bm5fehUQk_QJy7q_uOaKg32RJ7j9M/s320/CIMG2792.JPG" alt="" id="BLOGGER_PHOTO_ID_5330326459117822626" border="0" /></a><br />I sewed these together, then ripped the seams out, them flipped them, ripped the seams out, then flipped them again, stitched them to the bodice, only to realize that I sewed the wrong pieces to the bodice, and those pieces are also inside out (my lining is the same fabric as the outside). So, tomorrow, if you wish you find me, this is where I will be:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNT9OwaeY0Wx7jJbt9ppYRCUL6wAaaML2x2ftlGrgTNiHT9cTAoGw0W9W1WwdcGvwxTONclCNf7OJpgh9-E3MsAF60wGd_6QVtWBPrX7UsRZWr1sPOUQBs_bjm7Y3aD0DKRsA16vjvqdU/s1600-h/CIMG2790.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNT9OwaeY0Wx7jJbt9ppYRCUL6wAaaML2x2ftlGrgTNiHT9cTAoGw0W9W1WwdcGvwxTONclCNf7OJpgh9-E3MsAF60wGd_6QVtWBPrX7UsRZWr1sPOUQBs_bjm7Y3aD0DKRsA16vjvqdU/s320/CIMG2790.JPG" alt="" id="BLOGGER_PHOTO_ID_5330326466981304322" border="0" /></a><br />Sigh. The good thing is that I did not make any mistakes that can't be fixed with a seam ripper and new stitches. I have another day off tomorrow, but have to dedicate the morning to Rosetta Stone and statistics, so tomorrow afternoon I will HOPEFULLY have the bodice finished. And then I think I may set the dress aside for a while and work on Art's placemats to get back into some familiar territory!<br /><br />The very good thing is that I started early: I don't have to wear this dress until June 19! Even with all my screw ups, I'm enjoying this dressmaking... Art's quilt was SO much easier than the first one I made, because I knew what to expect, so I can imagine that the next apparel project I make will be easier than this one.<br /><br />And that's that!Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0tag:blogger.com,1999:blog-4768661159539685938.post-286770304201408762009-04-27T20:45:00.000-07:002009-04-27T21:23:02.352-07:00Dress Day 1Well, it's not really day one, but I made the first stitch of the yellow maxi dress today!!<br /><br />I spent the early part of the morning scanning the rest of my pattern pieces and pasting them together. I'm glad I did it, because that way I can make this dress in one of the other styles again if I want to. Or, the more likely option, I screw up one of these and need a new piece!<br /><br />I made all kinds of flubs today. Nothing too catastrophic, and nothing I couldn't fix. Well, except for this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrY-viPVPTS5-8ORHHB_kzlbay9WKVKOwkQal2kga6uhezgDzKSxWxTtqWS8hT1Sy75jKPbFcRGhC0hyphenhyphenH3bWfl0FHEMpUVjCjCA5qJ8RXNTMgTetL-D1_ksQI7Czj44WGSt4oELQCzCcM/s1600-h/CIMG2784.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrY-viPVPTS5-8ORHHB_kzlbay9WKVKOwkQal2kga6uhezgDzKSxWxTtqWS8hT1Sy75jKPbFcRGhC0hyphenhyphenH3bWfl0FHEMpUVjCjCA5qJ8RXNTMgTetL-D1_ksQI7Czj44WGSt4oELQCzCcM/s320/CIMG2784.JPG" alt="" id="BLOGGER_PHOTO_ID_5329584060705365122" border="0" /></a><br />Yes, that is a hole in the black fabric in the shape of an iron. I am so used to working with heavy cottons for quilting, and ALL my clothes are wash-and-wear (read: cheap), so I always just crank that iron up all the way when I use it. Apparently when you press a 400 degree iron onto silk polyester, bad things go down. Noted.<br /><br />Then came the pattern placing and cutting parts. Andrea told me to finish the fabric with a serger or pinking shears, and I definitely do not have a serger (or really even know what one is), so I went to use my mom's Singer pinking shears that would probably stay pristine in a chemical fire, only to find out that they are LEFT HANDED. Bummer. In an act of total altruism, my mom tells me she'll treat me to a new pair of pinking shears. She does this sometimes, and I do not complain. So since the Stitching Post has closed (well not quite yet, they're still having their "sale" but I kind of refuse to go back), we went to this tiny little house-turned-sewing-shop just down the road from Stitching Post. Did they have pinking shears? ONLY LEFT HANDED ONES. Hello? Am I in an Alanis Morissette song? Is it 1994? We ended up at Joann, of course, where they had lots of pinking shears, and of course they were on sale. Hello, small businesses, I am trying to help stimulate the local economy. Could you throw me a bone here? I came home with a pair of Gingham shears that even come in a little tin. I love things that come in little tins.<br /><br />Hm. Well, I was so excited about my new pinking shears that while cutting out the pieces for my bodice, I just lobbed off where I should have cut out notches. Not on all of them, I did remember to make one. So I traced them onto the wrong side of the fabric along with the markings and we're going to hope that works. I had a heck of a time pinning this waify paper to silk polyester. Times like this make me miss quilting. Mat, fabric, right angle, rotary cutter, done. (Of course, on my first quilt I cut out about 100 triangles one inch TOO SMALL. So I'm used to setbacks). But I did manage to get a good looking two pieces cut:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMnRude5nUI3Rvq1pXtrPNbftjF5MIxKHeVNjulEpApc-I0OLqXKa7oBHs0b1IfYGpHEOl83D1cMjyCFa0oIogWuElbyQm-38wayuThj0YZHCeERANhN28muND0Z5TzWsk0F8B2IXNl3M/s1600-h/CIMG2785.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMnRude5nUI3Rvq1pXtrPNbftjF5MIxKHeVNjulEpApc-I0OLqXKa7oBHs0b1IfYGpHEOl83D1cMjyCFa0oIogWuElbyQm-38wayuThj0YZHCeERANhN28muND0Z5TzWsk0F8B2IXNl3M/s320/CIMG2785.JPG" alt="" id="BLOGGER_PHOTO_ID_5329584066381546146" border="0" /></a><br />They aren't perfect, which is driving me a little crazy. My t-shirts are color coordinated. I need perfection in my life. There are ripples in the pattern piece but it took me about an hour to get this all pinned, so it was as good as it's going to get. And hey! You can see my lonely little double notch on the right pattern piece. I will try to be good next time.<br /><br />I know I should have waited and cut out the rest of the pieces of the bodice, but I couldn't wait. These four pieces were all going to get stitched together anyway, so why not now? And this is what they look like now:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMKsSYizcQ0Scjgk7pfkE6FPuZRFm1rSzwBOJ_omrQrwrLzFtDHq2UHOY_4jZYA2uwggP0fA823nnOluGVV8yMzfFP3HzDzpj9TxwgwLh2UoOBj1vkf78SXLEkcVAxB7X8NEZBT2WlKhk/s1600-h/CIMG2786.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMKsSYizcQ0Scjgk7pfkE6FPuZRFm1rSzwBOJ_omrQrwrLzFtDHq2UHOY_4jZYA2uwggP0fA823nnOluGVV8yMzfFP3HzDzpj9TxwgwLh2UoOBj1vkf78SXLEkcVAxB7X8NEZBT2WlKhk/s320/CIMG2786.JPG" alt="" id="BLOGGER_PHOTO_ID_5329584069314722962" border="0" /></a><br />This should be interesting. I have absolutely no plans tomorrow and it's supposed to be cold and rainy, so I might have to sequester myself back to the sewing room (which is actually my brother's bedroom, but he is at Michigan getting a Ph.D. in something really complicated so I'm pretty sure he isn't coming home for a while!) and see if this is really going to come together. I have about double the fabric I need for the bodice, and I'm pretty confident that even I can't screw up sewing three straight panels of fabric together to make the skirt, so I have plenty of wiggle room to ruin it a few times.<br /><br />Today, Dress 2, Amy 1. Tomorrow is another day!Amyhttp://www.blogger.com/profile/14378913342179284101noreply@blogger.com0