24 hours and we'll be on our way!
Thursday, February 25, 2010
Peanut Butter from Nazareth Farm
Wednesday, February 24, 2010
My friend Elizabeth and I have picked up greenhouse boxes to start seeds indoors (80 seedlings each!) and now I just need to start planning out the timeline of what to plant and when. Here's the list: Repeats: Green Zebra tomatoes (some from last year's seeds, others bought), and German Red Strawberries, Spinach (from saved seeds), peppers (hopefully more this year, starting earlier) and herbs (Cilantro, Basil, and Thyme).
New Things: Lemon Cucumbers (seeds already purchased) and lettuce--Royal Oakleaf (or something like that).
The rest is TBD. Dreaming like I am?
Check out last year's kick ass garden: link here.
Saturday, February 20, 2010
Wednesday, February 17, 2010
- 2 ounces 100 percent agave silver/blanco tequila, divided
- 1 T kosher salt
- 4 limes, divided
- 1/2 small Hamlin or Valencia orange
- 2 tablespoons light agave nectar
- 3/4 cup ice cubes, about 3 to 4
Pour 1/2-ounce of the tequila into a small saucer. Spread the kosher salt in a separate small saucer. Dip the rim of a martini or other wide rimmed glass into the tequila. Lift out of the tequila and hold upside down for 10 seconds to allow for slight evaporation. Next, dip the glass into the salt to coat the rim. Set aside.
Halve 2 of the limes, cut a thin slice for garnish from 1, and set aside. Juice the halved limes into the bottom of a Boston-style cocktail shaker. Cut the remaining 2 limes and the orange into quarters and add them to the juice in the shaker. Add the agave nectar to and muddle for 2 minutes until the juices are release. Strain the juice mixture through a cocktail strainer into the top of the shaker and discard the solids.
Return the juice to the bottom of the shaker, add the remaining 1 1/2 ounces of tequila and any remaining on the saucer. Add the ice to the shaker, cover and shake for 30 seconds. Strain the mixture through a cocktail strainer into the prepared glass, garnish with reserved lime slice, and serve immediately. --Alton Brown
Sunday, February 14, 2010
...as a thank you for their little "present," I thought I'd "re-do" the heart-shaped glass bowl and send it back to them. I mean...why should they get to give away this lovely glassware? So, I shellacked (with Mod Podge) swatches of paper all over...blinged up the edges with glitter and flowers, planted their cute little faces on the bottom, and sent it off parcel post. If they're game, I hope they'll do a redesign and send it back a year from now. The thing weighs a ton. Enjoy my dear friends!
Friday, February 12, 2010
"I made this for my vegetarian/vegan peeps at my Super Bowl party. They seemed to like it enough to ask for the recipe. It's basically from Joy of Cooking, with some extras. Somehow, I made food taste good without any meat or dairy -- still not sure how I accomplished that!
Rosie's Vegetarian Chili:
2 tbs. (or more of extra virgin) olive oil
1 c. chopped peeled carrots (I eyeballed it)
1 c. chopped red bell peppers (used a whole pepper)
1 c. chopped green bell peppers (used a whole pepper)
1 c. chopped onions (used whole med. size red onion)
2 cloves garlic, minced (think I used 3-4)
Sautee above ingredients until everything's softened & sweated out, about 15 min.
1-2 fresh green chili peppers, seeded & chopped, or
1 chipotle pepper in adobo sauce, minced (I fried up a mix of hot peppers & eyeballed it)
1 tbs. ground ancho chili pepper
1 tbs. ground cumin (actually forgot that one!)
[I also added several dashes of hot sauce & several heaping tbs. of green recaito (cilantro food base). Then I tossed in a few tbs. of sugar, 'cause I thought it got too hot!]
Cook for a few minutes until mixed, then add:
1 28 oz. can tomatoes, with juice (I used crushed)
1 16 oz. can red kidney beans rinsed & drained (I used the bigger can, 29 oz, with juice)
1 16 oz. can white cannellini beans rinsed & drained (I used 29 oz. can, with juice)
1 16 oz. can black beans rinsed & drained (I used 29 oz. can, with juice)
1 cup tomato juice (I skipped that b/c juice from beans was enough)
Salt & pepper to taste
Then simmer (stove-top or crockpot) for hours & hours & eat when you're hungry. It's even better the second day."
** For more recipes, check out the RedPepperFlakes Recipe Archives.
Tuesday, February 9, 2010
This card I made out of white vellum and simply attached a promo print/card made by Kiss the Frog (now called 7 Keys Design). Her whimsical prints/designs can be found here. I added a little texture by sewing into the paper. Envelope (below): Handmade envelopes are easy peasy to make, once you get the hang of it (and a get a really good glue stick - like this one). I almost always use brown paper grocery bags. Some day soon I'll layout a tutorial, but there's no one-way or right-way to make them.And I just got word that Danielle and her friend are coming to town this weekend! I haven't seen her since last Feb...and I'm so glad she's coming!
Sunday, February 7, 2010
Two friends came over after work last week for a wine & knitting night. Cate (master knitter), helped Chan start up his new fine-yarn hoodie and helped me start up knitting project #2. I'm still doing a straight-forward knit, though this time I'm pearling the end of each row. And I'm so glad it's moving along quicker than Chris' scarf (which took 6 months). Lesson learned from the first project - don't use tiny tiny needles if you want to finish a project. Size 10 1/2 work great!
Cate's work is so pretty and interesting...I had to share what she's working on right now. Lovely lovely.
Thursday, February 4, 2010
Sooooo good, especially on a cold or snowy day. Note: Can take much of the day to cook. I'm working on making ours a touch less sweet. Recipe here.
Fish (I forget the kind) whole with Puerto Rican-style
Rice & Beans with Pumpkin, 12/22/09.