A Proverbs 31 Kind of Day

I can't tell you how many times my girl cherub has asked for cookie ice cream sandwiches. Oh, yes I can . . . what I really mean is I don't want to tell you how many times I've failed at the attempt! The first time she asked, I thought, "Sure!  This can't be hard!" It was for her birthday party and we were having a lot of friends and family to celebrate. After I made the beautiful cookie ice cream sandwiches, I stuck them in the freezer. Only to go back hours later and the ice cream had melted into a puddle on the cookie sheet and re-froze. Yes -- that's what happens when your freezer defrosts itself! For that one, I had to use a spatula and cut the ice-cream into squares and scoop the re-frozen melted ice cream and the frozen cookie onto a plate. Real fun. That failure just made me try again. And again I did! Several times! Until I finally thought, "I will win at this!" Here's what I did: made the coo...

"Over rated." That was my thought about quinoa. I had tried it once, in a recipe, and I didn't like it. I had no need to try it again. Despite the fact that I had a decent supply of uncooked quinoa in my pantry. "Understated." "Under estimated." That's my new thoughts about quinoa. My boy cherub really likes quinoa. The other day, I was making a dinner the girl cherub had asked for and I thought, "I'll make pasta for those who want it and quinoa for my boy cherub." But when I told everyone of the plan, they all wanted quinoa. Except me. But I wasn't willing to mess up to pots just to make me pasta. So I made the quinoa and had every intention of just "dealing with it." I placed all the ingredients on the counter for everyone to make their own quinoa bowl. I was excited. Not. Quinoa. Roasted tomatoes. Roasted peppers and zucchini. Smoked chicken. Caramelized onions. Wilted...

Have you noticed the new look? Different Colors? Different Fonts? Even a little different lay-out! I tried not to change the lay-out too much. Because it bugs me when I go to a blog and they've changed it . . .and I can't find things really easy and fast . . . like I normally do! Then I get frustrated. And I read the post, but I keep thinking about how I don't like the new lay-out. I didn't want that to happen to you. But I did add some things! The search button! Ohhhh!  That's kind of fun! I've tried it several times.  There was only one thing I couldn't find. I must have it under a weird label! But I'll look for it and make changes! And how 'bout that follow by e-mail thing? Kinda cool! Some of you have already signed up that way! When a new post is made, you'll receive an e-mail in your in box with the entire post! Then there's the Top 5 listing! That's the top 5 most looked at posts in the last 30...

I am a kid at heart. I like peanut butter. But now I'm all grown up and I like other butters. Like almond butter. I usually don't buy almond butter from the store. Reasons why I don't purchase nut butters from the store: It's cheaper to make my own. It tastes better when I make it. I have greater control over added salt, sugar, and fat. I've made almond butter several times and this last batch of butter was the best!  I was looking on-line for some "almond butter help" when I discovered this website: http://www.rawmazing.com/raw-recipe-almond-butter/ She has pictures of the "stages" of almond butter-making. It was very helpful, I must say! First, it takes time to make great almond butter!  Matter of fact, if you'll take the time to let the almonds "do their thing" you're going to end up with a great jar of butter. Also, you're going to use way less oil than you originally thought you'd nee...

You've seen those glazed almonds in the bag. They're usually in the produce department -- by the salad fixings. Sometimes they're in the salad dressing/pickle/olive aisle. It's a small bag of sweet crunch. I love to put nuts on my salads. I love to use the glazed almonds. But I get tired of buying those things because I think it's expensive for the amount you get in that little bag. The next best thing -- make your own.  It's so easy and it makes so much more!  I made these and I know I didn't use them all . . .I'm wondering what little container I've put them in?  Better yet, I wonder WHERE I've put them?  I think I'll go look! Glazed Almonds 4 tablespoons butter (not margarine) 2 cups almonds; whole, chopped, or slivered (I used slivered) 3/4 cup sugar 1/2 -1 tsp. vanilla extract 1/2 tsp. salt, optional    Line a baking sheet with foil. Grease the foil with 1 tablespoo...

Is there such truth to that?  "Kitchen work made easy?"  I may be a slow learner -- but once I get it, I'm there!  It dawned on my some time ago and I had this little conversation with myself.  "Self, why are you always chopping onion everyday?  I mean, Every Day!  Wouldn't it make sense to chop like a whole onion at one time and put it in a container with a lid so that it's done and it won't smell in the fridge?"  "Self, you are SO smart!  What a great idea!  It makes the same mess whether you chop a bit of onion or a whole onion.  So, knock yourself out and go wild -- chop the whole darn thing!" "OK -- let's see what I can put this onion in.  No, not that -- or that.  Oh, I need it to be something that will be 'the onion bowl' so that whenever I see it in the fridge, I know that's what it is -- and I don't have to always open the thing to say, 'oh!  that's the chopped onion!'" "Girl --...

This may seem like it's comin' outta left field!  But I've got to tell you about a secret that you gotta git!  A cast iron skillet!  I'm serious!  Do you have one of these?  Do you use it?  Really, cast iron is great!  It's not great for everything, but it's great for the things it's great for!  That's soundin' biblical, isn't it! Most of us remember cast iron.  I remember my dad cooking  . . .uh, let's try fryin' in a cast iron skillet.  Umm, let's pause here and learn to say "iron" correctly.  If you're sayin' it where we can "hear" all of the letters, you're not sayin' it right!  It's more like "arn."  If you need to hear the correct pronunciation, just listen to Paula Deen!  Back to the secret ingredient -- cast iron!  Seriously -- these pans do their job!  Last night I made a queso that could win any throw-down!  The secret -- the skillet!  Cast iron cooks hot, it's easy t...

My friend, Kilie, and I enjoyed doing craft projects together.  Last year, we came up with this idea to do as a little Christmas treat; we were really planning ahead -- and so proud of ourselves . . . and then, she moved!  So!  I sat at the table today, by myself, working on this idea!  I'm not sure if it's as cute as what she did in Tennessee!  Either way, if you're needing an easy teacher gift, a party favor, or a simple "winter day" project with your cherubs, here is one that throws together in a snap and won't break the bank! Kute Koozies! 1 koozie of your choice 12" of trim (spider, fringe, pom-poms, whatever you like) Tacky glue Embellishments (if desired) Measure around the koozie and cut your trim to fit, over-lapping just a bit.  Put a little tacky glue on and inch the trim around  . . . repeating this step until you have wrapped completely around the koozie. If putting on an initial, jewels, etc . . .use a bit more tack...

For most of us, the thought of a WHOLE chicken is a little overwhelming!  We've become spoiled to boneless/skinless chicken breasts!  I want to encourage you to try a whole chicken!  You may be wondering what you're going to do with the WHOLE thing!  Well, you're going to use it!  Personally, I prefer roasting over boiling.  There are several reasons why: It's more moist It's more flavorful It's easier When I roast chicken I always do at least 2 at a time and if I'm really ambitious, I'll do 4.  The recipe is simple. Oven Roasted Chicken 2 whole chicken, thawed olive oil salt pepper This is at the most basic.  Thaw the chickens in the refrigerator.  Preheat oven to 400 degrees.  Before removing chickens from the refrigerator line a large cookie sheet with foil; make sure the pan has a lip on it, otherwise you're going to have a mess!  Place a cookie cooling rack on top of the foil.  Now, remove the...