The few photos here are my garden from past years. "When it's cold outside I've got the month of May" Just dreaming , thinking and planning today....mostly dreaming.
Saturday, February 28, 2009
Wednesday, February 25, 2009
My sister and I have been getting together every Thursday for at least the last 10 years. We call it "Fat Thursday" and it started around the time we were pregnant with our girls. We would eat "healthy" things like potato chips and m-n-m's.
Tuesday, February 24, 2009
Thanks ever so much!
Tomorrow I'll be posting Baked Potato Pizza for What's Cookin' Wednesday....yum!
Friday, February 20, 2009
But I'm the only one here.
Wednesday, February 18, 2009
Now I know this is not the prettiest dish but trust me its yummy and easy....Lydia was on the other side of the table with fork in hand.
Sun Dried Tomato and Chicken Pasta
1 Package Sun Dried Tomatoes (found in produce section at grocery)
1/4 Cup Extra Virgin Olive Oil ~ split into 2 TBSP increments
1 lb Chicken Breast ~ skinless, boneless, cut into 1-inch pieces
1/4 teaspoon salt and pepper
2 garlic cloves, minced
2 tablespoons balsamic vinegar
6 oz bag prewashed baby spinach
12oz can evaporated fat-free milk
3 oz fresh mozzarella, chopped into 1/2" pieces
1 Cup Fresh Basil, chopped
1 pound your favorite pasta....I used rigatoni
Place sun dried tomatoes in food processor and pulse to desired chunkiness and set aside. You could probably chop but I'm lazy.
At this point I get another pot out and get the water going to cook pasta noodles.
Heat 2 TBSP olive oil in a large nonstick skillet over medium-high heat. Toss chicken with salt and pepper and add to skillet. Sauté until chicken is done...about 5 minutes. Remove chicken from pan. Add minced garlic and sauté 30 seconds. Add balsamic vinegar and baby spinach; cook for 2 minutes until spinach wilts. Stir in the sun dried tomatoes and evaporated milk. Bring to a boil, and cook for 2 minutes. Add fresh mozzarella and cook until cheese melts, stirring constantly. Return chicken to pan; cook 1 minute or until thoroughly heated. Add fresh basil and combine chicken mixture with cooked pasta, tossing well to coat all. Drizzle remaining 2 TBSP olive oil.
Sunday, February 15, 2009
To visit The Primitive Gathering and see the rest of the many talented artists there, click the title above or the link on the right ~~ I can't add links in my post either :( Hope this will be fixed soon.
Have a happy day!
Oh and I've got some new things on ebay this week and am working on an update for next week....I'll keep you posted! Thanks always for visiting me....Jenn
Primitive Rosie ~ Early Looking Black Sock Bottle Doll
Saturday, February 14, 2009
FORWARD 2009...Flowers are pretty but I don't need them...well maybe if there are roots attached. Just knowing that someone loves you is plenty. Lesson learned, it sure is nice to be grown-up sometimes.
I hope your sharing Valentines Day with someone special...your sweetie, a girlfriend, your kids, or even a kitty or puppy...they love you too! Happy Valentines Day my friends.
I think I'll go call Rhonda....
Wednesday, February 11, 2009
2 Zucchini ~ cut into 1/4" slices
1 Medium Red Onion ~ cut into 1/2" slices
1 Large Red Pepper Quartered
2 TBSP Olive Oil
Salt and Pepper
1 Clove Garlic
1 Cup Fresh Basil
1/2 Cup Mayonnaise
1/3 Cup Parmesan Cheese
1 Loaf Ciabatta Bread ~ Split Horizontally
8oz Fresh Mozzarella
2 Cups Baby Greens or Arugula
Brush veggies with oil and sprinkle with salt & pepper. Grill over medium heat 3-8 minutes until slightly charred. I usually take the zucchini and red onion off grill and really char the red pepper. When pepper is done, remove charred skin and cut into strips.
In food processor, mince garlic. Add basil and mayo and process until blended. Add Parmesan cheese and pulse. (Yum ~ this makes the sandwich so special!)
Take your loaf of bread and spread with basil/mayo mixture ~ both sides. Layer each veggie on bottom half. Top with fresh mozzarella and arugula (or greens). Add top of loaf and press. Cut into 6 sandwiches.
Monday, February 9, 2009
It's funny how these tiny little flowers, that would be overlooked in June, are so cherished in February.
Friday, February 6, 2009
Wednesday, February 4, 2009
I love to sit and hand stitch things at night. Makes me feel like I'm with the family but also keeps my hands busy....and you can watch American Idol too! These sweet little HEART pin keeps are made with old gray and red wools. Each comes with a little make-do wool covered hat pin. They are listed on my Ebay this week. To take a peak, click on the link to the left and down a little "Other Places You Can Find Me"
Now I know the next recipe is boring but I love good HEARTY meals in the winter that make your house smell yummy. We've got to be inside we may as well enjoy it. The key to this roast is cooking it slow at a low temperature.
....don't you like how I tied in the heart theme??? Does anyone get my sense of humor out there?? sorry...
2 TBSP Olive Oil
Flour/Salt and Pepper to coat roast
2 - 3 lbs Beef ~ I use Rump Roast or Chuck Roast
1/4 tsp dried thyme
1/4 tsp basil
2 leaves crumbled dried sage
1 Bay Leaf
1/2 tsp Salt and Pepper
1 Large Sweet Onion Chopped
1 tsp minced garlic...about 2 cloves
2 Cups Beef Broth or Boiling Water
1 Cup Chopped Carrots
2 Ribs of Chopped Celery
5 - 6 Small Potatoes Cubed
Preheat oven 250 degrees. In a roasting pan (or I like to use my cast iron skillet), heat the olive oil over medium heat. Flour the roast and place it in the dish. Brown thoroughly on all sides and remove from pan.
Pour beef broth in pan and scrap the bottom loosening up all the bits and pieces from browning.
Season the roast with dried herbs and gently place fat side up. Add the garlic and onion, salt and pepper and bay leaf. Add more broth or water if needed...I usually add about a 1/2 cup more water since there is so much sodium in broth. Cover tightly with lid or foil and roast. After 2 hours I turn it and then turn again in 2 more hours. During the first turn I add the carrots, celery and potatoes and let cook until soft.
Remove the roast and let stand at least 15 minutes. Thicken the juices up while waiting...Add about 3 tablespoons of flour and about 1/4 cup of the juice in glass jar or cup and blend. Whisk this back to the pot and let thicken.
Monday, February 2, 2009
Sunday, February 1, 2009
Hee hee all in good fun! Born and raised in Pittsburgh I could be nothing else but a Steeler's Fan! Have a fun day. Go Steelers!
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