Sunday, July 23, 2017
Everybody gets so much information all day long that they lose their common sense.
Saturday, July 22, 2017
An easy and Tasty Supper
After dinner last night, I promised SPF that I would write down the recipe.
What I thought was pretty basic, throw together at the last minute supper, she thought was superb.
She was amazed that I didn't follow a recipe.
I'm not sure it I should take that as a compliment or not.
Anyway...here is what I did.
I was making a batch of my
favorite turkey sausage
and kept four of the patties out of the freezer.
I browned the mixture over high heat to get a nice carmalization happening.
I then put the cooked meat into a food processor for just a sec.
I can never seem to get small crumbles otherwise.
I popped the meat back into the hot pan
(heat turned off)
and added a diced zucchini and two smallish seeded, diced tomatoes.
I added 1/2 cup shredded mozzarella cheese and mixed together.
I then simply divided the mixture and scooped into 4 cleaned portabella mushrooms and baked at 350* for 30 minutes.
I added a bit more cheese at this point and kept in the oven just until the cheese melted.
Wednesday, July 19, 2017
Money Burning a Hole in Your Pocket?
Does anyone have an extra $400,000.00 that they can give me?
(Note the word "give" not "loan")
If you are willing, you can visit anytime you like.
Also a spare helicopter would be helpful as well.
Tuesday, July 18, 2017
Did You Know?
Did you know that turmeric is an anti-inflamatory and is said to help your immune system?
Did you know that it needs to be accompanied by black pepper to be absorbed into one's body?
Did you know that these quirky ingredients can be combined for a satisfying adult popsicle?
that I enjoyed.
Turmeric is a member of the ginger family and gives curry powder its vibrant color.
Simply add to a blender:
2 cups light coconut milk
3 TBL honey (these didn't taste sweet, so not sue this is needed...I will play with the amount next time)
1 tsp. turmeric
1 tsp. ginger
1/8 tsp black pepper
Whirl until blended and pour into popsicle molds and freeze.
A different and refreshing summer treat,
Love how no critter is venturing out of the shade.
Monday, July 17, 2017
In looking through the photos on my phone, I realized that I have several recipes I want to share...and immortalize so I don't forget.
I think this may be a week of recipes on this here blog.
I'll be cleaning up my phone as well.
I enjoy squash....but, butternut squash is in another realm for me.
It feels more like a sweet potato and
this is one of my favorite ways
to prepare it.
I cut off the seed end to make our chickens jump for joy and peel the rest.
Dice into smallish cubes...maybe 3/4 inch or so?
Dump onto a sheet pan, drizzle with olive oil and this magical spice mix.
Roast until soft (not mushy) and little brown bits form.
These little brown bits are fantastic!
The also make your house smell sumptuous.
At this point, I place the squash in a covered container to use for my breakfast throughout the week.
When I am ready, I scoop 1/2 cup or so of the squash and place in a hot pan...just to heat through.
Fry an egg.
Add a spoon of salsa and some avocado and voila...breakfast in a jiffy!
Make sure you check out
for other yumminess as well as gorgeous food photos!
It is my go to place for healthy and tasty recipes.
Spiced Butternut Squash for Breakfast Bowls
Preheat oven to 425*.
Peel and cube one butternut squash.
Spread on sheet pan and drizzle with 1 1/2 teaspoons olive oil.
3 teaspoons garlic powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
Freshly ground pepper
Toss so that the squash is covered with the spices.
Place in preheated oven for 20-30 minutes, tossing once.
This can then be made into bowls as you like, or placed in the fridge to use throughout the week.
Sunday, July 16, 2017
Words are empty without actions to back them up.
Sunday, July 9, 2017
Thankfulness is the beginning of gratitude.
Gratitude is the completion of thankfulness.
Thankfulness may consist merely of words.
Gratitude is shown in acts.
~Henri Frederic Amiel