Wednesday, February 27, 2008
1.) I love books. I always have. I refer to them as my friends and refuse to give any of them away.
2.) I have fallen in love with cupcakes. Baking them. Decorating them. Figuring out way's to make them pretty. I never used to bake but I love to now.
3.) Ever since I got married I've become better friends with my mom. I'm not sure why but I just feel closer to her.
4.) I am obssessed with Flickr. And having people leave me comments on my pictures.
5.) I think celebrities are stupid. They do dumb things and complain about stupid crap. But I still won't stop reading People.
6.) I love to blog stalk. And never let people know that I have been there.
7.) I'm worried about the type of mother I will be.
8.) I've never quite gotten over how people treated me when I was 17.
9.) I love my job. LOVE, LOVE, LOVE it. But I'm afraid at some point I might have to let it go.
10.) I love MySpace. I love talking to people I haven't talked to in years.
I am tagging:
1. Mamsita - No one makes me laugh more.
2. Jen(Memory Journalists) - Because I always love hearing what she has to say.
3. Matt - Because he is my Flickr buddy
4. Mom - Because I love you!
5. Natalie - what greater time to write then now!
6. Aunt Steph - What's going on inside that head of yours?
7. Teresa - Because I would like to know more about you!
8. Lurker Kirsten - I know you read it! :0)
Monday, February 25, 2008
Thursday, February 21, 2008
Wednesday, February 20, 2008
Tuesday, February 19, 2008
My Good Reads
Saturday, February 16, 2008
Tuesday, February 12, 2008
- Preheat the oven to 450.
- Preheat a grill pan or outdoor gril to high heat
- Mix together the garlic, grill seasoning, Worcestershire sauce, salt, and pepper. Whisk in the extra-virgin olive oil. Pour into a glass dish or sealable plastic bag. Add the flank steak and coat it evenly in the marinade. Let it stand for 10 minutes.
- While the steak is marinating, prepare the biscuits. Place the biscuit mix in a bowl, add the blue cheese crumbles, and mix with a fork to distribute. Add water, according to the package directions. Once combined, dump the biscuit mix out on a cutting board (I added flour to the board before hand so it wouldn't stick). Using your fingertips, press out the mix into a 1-inch-thick square. Divide the square with a knife into 4 squares. Arrange the biscuits on a foil-lined cookie sheet and bake for 12 to 15 minutes, or until the biscuits are cooked through and the bottoms are golden brown. Remove from the oven and let cool.
- Grill the flank steak for 6 to 7 minutes on each side or to your preferred doneness. Remove the flank steak from the grill and let the juices redistribute before slicing.
- Thinly slice the tomato and coarsely chop the watercress; reserve.
- To serve, thinly slice the rested meat on an angle, cutting against the grain. To make easy work of the slicing, use a sharp knife. Split each of the four biscuits in half. Arrange a slice or two of tomato on the bottom of each biscuit. Season the tomatoes with salt and pepper. Top the tomatoes with some of the sliced steak. Top that with a dollop of sour cream and a little of the chopped watercress. Set the biscuit top in place or slightly to the side. Eat up!
First I didn't have any flank steak so I just used regular old steak. I also didn't use the watercress or sourcream. But it still tasted very yummy!
Saturday, February 9, 2008
Courtesy of my pal Michelle.
Michelle's Peanut Butter Chocolate Chip Cookies
1/2 cup butter
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar1 egg
1 TBSP vanilla extract
1 1/4 cup flour
3/4 tsp baking soda
1/2 tsp salt
1 cup semi-sweet chocolate chips
- Pre-heat oven to 350.
- Cream butter, peanut butter & all sugars.
- Add egg, vanilla and mix well.
- In a separate bowl, combine dry ingredients, then blend into the peanut butter mix.
- Shape into small balls (use your tablespoon), roll into sugar and place on cookie sheets. Flatten slightly with the bottom of a glass.
- Bake approxiametly 10 minutes or until cookies are set. Do not let them turn brown.
Yes, you may drool over my Viking blender.
I screwed up a little bit when I made these. I made the cookies too big and I forgot to roll in the sugar. They were still freaking awesome though and I think Hubby might eat them ALL tonight!
You can bake popovers in a metal muffin pan, a popover pan or ovenproof glass custard cups. DO NOT open your oven while the popovers are baking or they will collapse.
- Pre-heat the oven to 425.
- Butter containers generously.
- Place flour, salt, butter, and milk (you can use a mixer, blender or food processor) and whirl until smooth.
- Add eggs, one at a time, processing briefly after each addition just until blended.
- Pour batter into buttered containers, filling each about one third to half full.
- Bake in a 425 oven for 10 minutes.
- Reduce heat to 375 and bake until tops are richly browned, 20 to 30 minutes.
- For drier popovers, loosen popovers from the containers, but leave them sitting at an angle in the cups. Prick the sides of each popover with a wooden pick and let stand in a turned-off oven with the door ajar.
- Serve warm with butter, jam or honey.