I am an …
Normally I don't bother with these things, but I found this one to be pretty interesting. As an added bonus, it was short. Here is my full profile.
London, CO
I didn't know what city I was living in this morning. It was foggy the whole way to work. Sometimes we have fog right around our house … there's a lake nearby. But I can't ever remember having it the whole way to work. Here's a Wikipedia article on the subject in case you're interested.
Our weekend was a nice one. Pretty relaxing. We cooked quite a bit and got that weekend sorta stuff done … laundry, cleaning, etc. I got a desparately needed pedicure and now my toes are a nice raspberry pink. It really felt like fall this weekend.
BPOH – Bedrooms!
Welcome to antother week of BPOH. This week it's bedrooms. We've got three, but just two that are used as bedrooms. This is our master. Honestly, we've done very little in here. It needs lots of work. We put in the wood blinds almost immediately because it felt like we were on display and because we both like our bedrooms pretty dark for sleeping in.
The valances came with the house and match a comforter and a billion pillows they left us. I don't love them, but they're not awful. I do love our duvet set which I got from Target. It's a Todd Oldham one, I think. Continue reading “BPOH – Bedrooms!”
Worth 1000
Boring Today
I haven't got very much to say today. We had a real low-key night last night. Matty fixed me Tuna Noodle Casserole for dinner, which was very sweet of him because I was so worn out from our weekend that I came home and took a 2 hour nap. I was planning to cook afterwards, but when I woke up, dinner was already ready.
We ran a couple of errands … to the library and Bed Bath and Beyond. We had to pick up a new mandolin because the Cuisinart one we got less than a year ago fell apart and we had to toss it. So we got an Oxo one … it looks loads nicer and you can just turn a dial to change blades instead of having them separate (and therefore easily loseable!). I also couldn't resist getting a new apple slicer (though mine is green) and a butter boy.
A short time spent cleaning, a little reading and a walk and the evening was gone.
Crested Butte
Well anyhow. We spent our Labor Day weekend in the delightful mountain enclave of Crested Butte. We went there for our friends' wedding. We had never been to Crested Butte before and we both enjoyed it a lot. A lot of CO ski towns have become fairly … ritzy … with art galleries, jewelry stores and high-end boutiques flanking every street. And it's harder when you're on a budget to enjoy a weekend there. But Crested Butte is still a classic ski-town. Kinda hippy, funky. Stuff is still reasonably priced and food isn't covered in foie gras. Dogs are welcome (even big ones, though Loki actually spent the weekend at Doggy Daycare) and everyone rides around on cruisers (is it any wonder I loved it there??).
Saturday we rolled into town in late afternoon. We checked out the town and went to a pre-wedding BBQ. Sunday was outdoorsy … guys biking, girls hiking … I got sunburnt (and I was wearing a hat and 30 SPF, thank you very much), but took some great photos. Then a very enjoyable wedding. It was nice to see two great people joined together in such a beautiful setting.
Monday we had leisurely breakfast and drove home. More photos here.
BPOH – Bathrooms!
Thanks for joining us again on the Blogger Parade of homes. We'll start off in the master bath. Our master bath is a sort of long hall that opens up towards the end when you get to the vanity. In the first bit of hall, there are closets on both walls. The left is a large walk-in closet which is where all our clothes get stored and on the right is a normal sliding-door 
closet where our over-flow (seasonal stuff) and towels are stored. A diagonal wall juts out on the left leading to the throne. There are double sinks and a huge mirror directly to the back. On the right, just behind the first closet is a stall shower. That is separated by a wall from the large soaker tub which I lurve. As our house was a model, this bathroom is wall-papered. It is not pleasant wall paper. Rather looks like something you'd see in a baby's diaper … and worse still, it's dark. But after spending A whole weekend on just the kitchen which doesn't have nearly the ceiling height, I've decided to embrace this and we've accessorized with jungle objects … Continue reading “BPOH – Bathrooms!”
Word Play
I ran across the 2006 Dictionary of new Business Euphemisms while surfing around last night. Here's the ones I liked:
SEAGULL MANAGER: A manager who flies in, makes a lot of noise, craps on everything and then leaves.
SALMON DAY: The experience of spending an entire day swimming upstream only to get screwed and die in the end
SITCOM: Single Income, Two Children, Oppressive Mortgage. What yuppies turn into when they have children and one of them stops working to stay home with the kids.
XEROX SUBSIDY: Euphemism for swiping free photocopies from one's workplace.
404: Someone who's clueless. From the World Wide Web error message “404 Not Found,” meaning that the requested document could not be located.
GENERICA: Features of the American landscape that are exactly the same no matter where one is, such as fast food joints, strip malls, subdivisions.
Flickr Bandwagon
Well the time has come for me to jump on the Flickr bandwagon. I've had my own photo album stuff on this site for a long time (longer than the blog) but at the end of the day, creating the thumbnails and doing all that monkey-business is just too time-consuming. So I have the options of keeping control and never putting up any new pictures or give up some control and making it so that new photos actually get uploaded … frequently even. So that's the choice I'm making! The four photos on the right will now be a random sampling of all (I'd prefer they'd be the last 4, but I can't seem to swing that, so I'll deal).
So far I've added a few old sets, and I'll likely add more. But you can still see more old on the photos page (listed in the “other” section). I'll probably phase that out, but for now it stays.
Shoyu Tofu Gohan
from: Jess original
Ingredients
2 bags mini marshmallows
half a stick of butter
1 cup (approx?) peanut butter
rice cereal (rice krispies or similar) … 8 cups? I dunno
1 bag (larger) milk-chocolate chips
Directions
This is basically the recipe for rice krispie treats, but with a peanut butter chocolate cast to them. So you melt up the butter and then you add the marshmallows and melt them in like 1 min increments, stirring in between until they're all melty. Then you spoon in a bunch of peanut butter … until it looks more peanut butter colored. Then you toss in a bunch of rice krispies until it's the right consistency. I like fewer rice krispies in mine than the old recipes call for, but whatever you like. Then you smush the whole blob into a greased 9×13 pan and then you pour the chocolate chips over it in an even layer. Then you stick the whole thing in an oven (I did a couple of minutes broil this time, but next time I think I'll do 350 for a bit longer, maybe) and then the chocolate gets all melty and you can smooth it out with a spoon or knife or whatever so there's a layer on the top.
from: Cooking Light October 2003
Ingredients
4 cups cubed peeled Yukon gold potato (about 2 pounds)
1/2 cup 2% reduced-fat milk
1/4 cup low-fat sour cream
3 tablespoons butter
3 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Directions
Place potato in a saucepan; cover with water. Bring to a boil; cover, reduce heat, and simmer 10 minutes or until tender. Drain. Return potato to pan. Add milk and remaining ingredients; mash with a potato masher to desired consistency.
Yield: 6 servings (serving size: 3/4 cup)
Nutritional Info (3/4 cup(
CALORIES 215(30% from fat); FAT 7.1g (sat 4.5g,mono 1.8g,poly 0.3g); PROTEIN 4.5g; CHOLESTEROL 20mg; CALCIUM 51mg; SODIUM 280mg; FIBER 2.4g; IRON 0.7mg; CARBOHYDRATE 34.5g Bruce Weinstein and Mark Scarbrough
from: Cooking Light May 2006
Ingredients
3 cups (1-inch) sliced asparagus (about 1 pound)
1 (9-ounce) package refrigerated linguine
4 bacon slices (uncooked)
1 cup chopped onion
2 teaspoons bottled minced garlic
1 teaspoon dried oregano
2 cups grape or cherry tomatoes
3/4 cup fat-free, less-sodium chicken broth
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh lemon juice
1/2 cup (2 ounces) preshredded Parmesan cheese
Shaved Parmesan cheese (optional)
Directions
Cook asparagus and pasta according to pasta package directions, omitting salt and fat. Drain; set aside.
Cook bacon in a large nonstick skillet over medium-high heat until crisp; cool slightly. Remove bacon from the pan, reserving 2 teaspoons drippings in pan. Crumble bacon. Add onion, garlic, and oregano to drippings in the pan; sauté 4 minutes or until onion is lightly browned. Add tomatoes; cook 2 minutes. Add broth; bring to a boil. Stir in butter, salt, and pepper; remove from heat. Place asparagus mixture in a large bowl; add tomato mixture and juice, tossing well. Top with bacon and shredded cheese. Garnish with shaved Parmesan, if desired.
Nutritional Info (2 cups pasta mixture, 2 T cheese(
CALORIES 360(30% from fat); FAT 11.9g (sat 5.3g,mono 3.9g,poly 0.8g); PROTEIN 16.9g; CHOLESTEROL 23mg; CALCIUM 171mg; SODIUM 683mg; FIBER 5.6g; IRON 1.3mg; CARBOHYDRATE 46.1g
from: FillorBurst.com
Ingredients
2 Tilapia fillets
2 Portuguese rolls (or other not too hard, not too soft roll)
Blackened seasoning (Old Bay makes a nice one)
Chili powder
Cayenne pepper
Horseradish sauce
1/3 cup Light mayo
2 leaves Romaine lettuce torn
Directions
Mix mayo with cayenne pepper, chili powder and horseradish to taste. Chill. Sprinkle both sides of fillets with blackened seasoning and pan fry with a little bit of oil. Put mayo mixture on top and bottom of rolls. Place lettuce on top of roll and also bottom to keep roll from getting soggy. Place fillet between lettuce. Assemble and eat. Serve with baked or regular chips on the side.
from: Cooking Light November 2002
Ingredients
2 teaspoons olive oil
1 1/2 cups chopped Vidalia or other sweet onion
3 garlic cloves, minced
1/4 cup water
1 (10-ounce) package fresh spinach, chopped
2 cups chopped plum tomato
2 cups chopped cooked chicken breast (about 1/2 pound)
1/4 cup chopped cooked bacon (about 2 slices)
3 tablespoons balsamic vinegar
4 cups hot cooked angel hair (about 8 ounces uncooked pasta)
1/4 cup (1 ounce) shredded Asiago cheese
Directions
Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute. Add water and spinach; cover and cook 2 minutes or until spinach wilts.
Stir in tomato, chicken, bacon, and vinegar; cook 1 minute or until thoroughly heated. Serve over pasta; sprinkle with cheese.
Nutritional Info (1 C spinach mixture, 1 C pasta, 1 T cheese(
CALORIES 350(21% from fat); FAT 8.1g (sat 2.4g,mono 2.6g,poly 0.8g); PROTEIN 26.4g; CHOLESTEROL 42mg; CALCIUM 153mg; SODIUM 433mg; FIBER 4.7g; IRON 4.4mg; CARBOHYDRATE 44.7g
from: Barefoot Contessa
Ingredients
18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature
3 cups sugar
6 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
For the icing:
1 pound (4 sticks) unsalted butter, at room temperature
1 1/2 pounds cream cheese, at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
To assemble:
2 half-pints blueberries
3 half-pints raspberries
Directions
Heat the oven to 350 degrees. Butter and flour an 18 x 12 x 1 1/2-inch sheet pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
Spread three fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
from: Words to Eat By
Ingredients
2 T soft butter or margarine, plus more for topping
2 T flour
½ t salt
1/8 t pepper
½ t mustard powder (optional, this gives it a little bite)
2 cups hot milk (take it off the heat just before it boils)
1 ½ cups diced cheddar cheese
12 oz elbow macaroni, cooked al dente
½ cup fresh bread crumbs
Directions
Preheat oven to 350. Spray a 2-quart baking dish with cooking spray and set aside.
Put butter or marg, flour, salt, pepper, and hot milk into blender container. Press low button, then high for 40 seconds. After 20 seconds, gradually add cheese. Mix with macaroni, and empty all into the prepared baking dish. Sprinkle with bread crumbs and dot with additional butter or margarine. Bake for 30 minutes, until bread crumbs are nicely browned and cheese sauce is bubbling.
from: Cooking Light April 2000
Ingredients
1/2 cup fat-free Caesar dressing
1/3 cup Worcestershire sauce
2 tablespoons butter or stick margarine
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon dried rosemary
1 tablespoon dried thyme
1 1/2 teaspoons black pepper
1 teaspoon hot pepper sauce
5 bay leaves
3 garlic cloves, minced
2 pounds large shrimp with peels on
1/3 cup dry white wine
10 (1-ounce) slices French bread baguette
10 lemon wedges
Directions
Combine the first 11 ingredients in a large nonstick skillet; bring to a boil. Add shrimp, and cook 7 minutes, stirring occasionally. Add wine, and cook 1 minute or until shrimp are done. Serve with bread and lemon wedges.
Nutritional Info (5 oz shrimp, with sauce, 2 slices bread(
CALORIES 403(20% from fat); FAT 9.1g (sat 3.8g,mono 2.4g,poly 1.7g); PROTEIN 34.4g; CHOLESTEROL 219mg; CALCIUM 211mg; SODIUM 1021mg; FIBER 2.8g; IRON 7mg; CARBOHYDRATE 41.7g
from: Cooking Light January 2005
Ingredients
Rice:
1 cup water
1/4 teaspoon salt
Dash of ground red pepper
1 (14-ounce) can light coconut milk
1 cup uncooked jasmine rice
Stir-fry:
1 teaspoon dark sesame oil, divided
1 (1-pound) flank steak, trimmed and thinly sliced across the grain
1 cup vertically sliced onion
1 cup red bell pepper strips
3 cups sliced bok choy
2 tablespoons chopped fresh cilantro
1 tablespoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 lime wedges
Directions
To prepare rice, bring first 4 ingredients to a boil in a medium saucepan; stir in rice. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. It will be soft and creamy.
To prepare stir-fry, heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of beef; stir-fry 4 minutes or until done. Remove from pan; cover and keep warm. Repeat procedure with remaining oil and beef.
Add onion and bell pepper to pan; stir-fry 5 minutes. Add bok choy; stir-fry 3 minutes or until vegetables are tender. Add beef, cilantro, chili garlic sauce, 1/4 teaspoon salt, and black pepper; cook 2 minutes or until thoroughly heated. Serve with rice and lime wedges.
Nutritional Info (1 1/4 cups stir-fry, about 3/4 cup rice, and 1 lime wedge(
CALORIES 416(28% from fat); FAT 13.1g (sat 7.5g,mono 3.2g,poly 0.9g); PROTEIN 28.3g; CHOLESTEROL 45mg; CALCIUM 90mg; SODIUM 561mg; FIBER 1.7g; IRON 4.7mg; CARBOHYDRATE 46.5g
from: Everyday Food July/August 2006
Ingredients
3 ears corn, husks and silk removed
1/3 cup milk
1 large egg
1 teaspoon sugar
1/2 teaspoon baking powder
Coarse salt and ground pepper
1/4 cup cornmeal
1/4 cup flour
2 tablespoons vegetable oil
Sour cream (optional)
Directions
Preheat oven to 200°. Remove kernels: Cut off tip of each cob; stand in a wide shallow bowl. With a sharp knife, slice downward to remove kernels. To bowl, add milk, egg, sugar, baking powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix. Fold in cornmeal and flour.
Line a rimmed baking sheet with paper towels. In a large nonstick skillet, heat 1 tablespoon oil over medium. Working in two batches, drop batter into pan by heaping tablespoons. Fry until golden brown, about 2 minutes per side. Transfer to prepared baking sheet. Sprinkle with salt; place in oven. Repeat. Keep warm in oven up to 30 minutes. Serve with sour cream, if desired.
Nutritional Info (1/4 recipe(
222 calories; 11 grams fat; 6.8 grams protein; 26.8 grams carbohydrates; 2.4 grams fiber
from: Everyday Food July/August 2006
Ingredients
Vegetable oil, for the grates
1 1/2 pounds chicken tenders
Coarse salt and ground pepper
3/4 cup store-bought barbecue sauce (see note, below)
Directions
Heat grill to medium-high; lightly oil grates. Place chicken in a medium bowl; season with salt and pepper. Pour 1/4 cup barbecue sauce over chicken, and toss to coat. Divide remaining barbecue sauce between two bowls (1/4 cup each); use one for basting and the other for serving.
Grill chicken, turning and basting occasionally with reserved basting sauce, 8 to 10 minutes total. Remove chicken from grill; serve with reserved serving sauce.
Nutritional Info (1/4 recipe(
222 calories; 3 grams fat; 40.1 grams protein; 6 grams carbohydrates; 0.6 gram fiber
from: Just Jenn
Ingredients
2 cups short grain rice, washed and drained
1 package tofu, drained and cut into small cubes
1-1/2 cups water
3 drops sesame oil
1/8 cup soy sauce
whatever else you've got (it's up to you):
white mushrooms
shitake mushrooms
green onions
carrots
Directions
Mix all your ingredients together. Put it a rice cooker and turn it on. It's that simple. would say, DEFINITELY sprinkle some pepper, and a little furikake, or you can shred some nori (dried seaweed) on top. It really makes the taste. Yum!