Monday, July 15, 2013
Seeing Ethan and Thankfullness
Saturday, July 13, 2013
Purple Rocking Director's Chairs, Homemade Pizza and a Few Fun Videos
For the last three years I have spent part of my summers refurbishing outdoor chairs. This year I refurbished a couple of rocker style director's chairs.
One of our neighbors was moving away and had thrown them out. When I got them, the original black paint had turned to powder and the fabric ripped. I tried the lazy route by sanding and spray painting them blue, but that did not work well.
So, this time I did 3 levels of sanding, three coats of primer and three coats of exterior paint. I also made new fabric segments. I am pretty happy with how they came out. These photos show the progression. I actually liked the way the wood looked when it was sanded, but it would not weather well.
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Last week I made homemade pizza. They were both a twist from the usual flavors.
Canadian Bacon with Pineapple (and Jalapenoes)
One was a Canadian Bacon with Pineapple (and jalapenos, although I was out of these this time so they were not actually on this pizza)with sweet chili sauce for the base.
Margherita Pizza with Pesto
This one has freshly made mozzarella cheese, tiny grape tomatoes, fresh basil and a pesto base (instead of olive oil).
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Here are some videos that I am enjoying right now:
Here's the link to his Coca Cola video. (I could not figure out how to embed it.)
So, this time I did 3 levels of sanding, three coats of primer and three coats of exterior paint. I also made new fabric segments. I am pretty happy with how they came out. These photos show the progression. I actually liked the way the wood looked when it was sanded, but it would not weather well.
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Last week I made homemade pizza. They were both a twist from the usual flavors.
Canadian Bacon with Pineapple (and Jalapenoes)
Margherita Pizza with Pesto
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Here are some videos that I am enjoying right now:
Here's the link to his Coca Cola video. (I could not figure out how to embed it.)
Monday, July 08, 2013
A Garden Update + A Fun Video about a Movie Sound Profile
Last week we had crazy, hot weather and then the night time thunder, rain and hail storms started. This mixture is a challenge for the garden. Luckily I had snapped a few pictures of the garden in the morning. (I had intended to post this early last week, but then all of the 4th of July celebrations came upon us and entertained us for days. Still, I think this is worth posting.)
"Love in the Mist", a lovely weed that I opt to invite into my garden.
Stargazer Lilly.
Lamb's Ear, another extroverted plant that makes itself home everywhere it happens to land.
Mock Strawberry and Jacob's Ladder.
Kale and Lettuce
The hot temperatures followed by a monsoon rain sprinkled with a heavy hand of hail took out a few plants. Many of them tried to rally, but only one was successful. I will be heading back to the garden center to replace the Jack Be Little pumpkin plants along with some of the cucumber plants.
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Here's something that I think is very interesting. There are many more to be found at Soundworks Collection.
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Zucchini Chips
via: Table for Two blog
Yield: 50+ zucchini chips | Prep Time: 10 minutes | Cook Time: 2 hours
1 large zucchini
2 tbsp. olive oil
Kosher salt
INSTRUCTIONS:
Preheat oven to 225 degrees. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
Let cool before removing and serving.
Keep in an airtight container for no more than 3 days.
This delicious recipe brought to you by Table for Two
http://www.tablefortwoblog.com/2012/08/06/zucchini-chips/
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Here's something that I think is very interesting. There are many more to be found at Soundworks Collection.
-----
Zucchini Chips
via: Table for Two blog
Yield: 50+ zucchini chips | Prep Time: 10 minutes | Cook Time: 2 hours
1 large zucchini
2 tbsp. olive oil
Kosher salt
INSTRUCTIONS:
Preheat oven to 225 degrees. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
Let cool before removing and serving.
Keep in an airtight container for no more than 3 days.
This delicious recipe brought to you by Table for Two
http://www.tablefortwoblog.com/2012/08/06/zucchini-chips/
Saturday, July 06, 2013
4th of July Celebrations - BBQs and a Bicycle Parade
We made the most of our celebration of America's independence. On the 3rd we had a family BBQ at my mom's house.
My mom loves matching outfits. (When I was about 14 years old she took the entire family to Hawaii where she purchased Momos for the girls and shirts for the guys, all in blue polyester floral and surfer motif outfits. We looked like a giant bold of fabric when we were seen together in public.) I have to admit that Grandma Gay and Ellie having matching shirts is pretty cute.
The next day we took part in the annual 4th of July bicycle parade over in Grandpa Don's neighborhood. This year the Cures joined in. Ethan went over to their house and helped Aaron drive over two of his special tractors. They were a big hit. Since they are farm equipment they can be driven on the regular streets. Lots of people gave them the "thumbs up" as they passed. Ethan looks great on a tractor. He says that he may have to get himself one.
I even got to drive one of the tractors. It was fun. However, here are some tips for driving a tractor:
1. Don't wear a dress while driving a tractor, especially one that buttons down the front;
2. Flip flops, no matter how cute they are, are not ideal tractor driving shoes;
3. It is better if the driver is more than 5'2" tall.
However, if you are motivated, you can still make it work. I look forward to when I can do it again.
They joined us in the morning to decorate the bikes and tractors.
The Cures also brought over their funny, tiny bike. Aaron joked that he was a fat man on a tiny bike and that Ethan was a tall man on a small bike. Luckily they did not have ideas of trying to actually ride them around the neighborhood.
After the ride was over, we rode the tractors more. Molly, the person who puts on the parade, has popsciles, candy, lemonade, etc. She also collects funds for the fire department. The give people rides in an old truck and let the kids run through the water that they pump out of the hydrant on the corner. It is a lot of fun every year.
Later that evening Ethan, Larr and I went over to the Cure's for a BBQ. Britt took Ellie and Kohlton to Aurora for more festivities and a firework show. She had not been to one since she was a little girl. Ellie says that Britt loved it and already looks forward to going again.
The next day we took part in the annual 4th of July bicycle parade over in Grandpa Don's neighborhood. This year the Cures joined in. Ethan went over to their house and helped Aaron drive over two of his special tractors. They were a big hit. Since they are farm equipment they can be driven on the regular streets. Lots of people gave them the "thumbs up" as they passed. Ethan looks great on a tractor. He says that he may have to get himself one.
1. Don't wear a dress while driving a tractor, especially one that buttons down the front;
2. Flip flops, no matter how cute they are, are not ideal tractor driving shoes;
3. It is better if the driver is more than 5'2" tall.
However, if you are motivated, you can still make it work. I look forward to when I can do it again.
They joined us in the morning to decorate the bikes and tractors.
Thursday, July 04, 2013
Just for Fun - 4th of July Videos
Here are a few videos to get you in the mood to celebrate 4th of July and the birthday of America:
Wednesday, July 03, 2013
Getting Ready for 4th of July Festivities - Jello Parfaits, Licorice Bundles, Hot Cheese Sticks and Crack-tastic Crackers
I am spending time this morning getting ready for the various 4th of July parties that we will attend. I decided to bring the same thing to both dinner parties so that I could focus on fewer tasks.
The Jello parfaits were quick, easy and fun. I would totally suggest you try them out, if you like this kind of thing. I have the recipe and hints I learned below. The star shaped Rice Krispy treats are fun, but boy were they a lot of work. This may be the only time I add them. They took me about 2 hours to get how I wanted them to be.
I was thrilled when I found that Twizzlers put out special red, white and blue pull n' peels for the holiday. You know I had to make something with those.
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Jello Parfaits
2 small boxes (3 oz size) or 1 large Strawberry or Cherry JELL-O
2 small boxes (3 oz size) or 1 large Berry Blue JELL-O
4 cups boiling water, divided
2 tubs (8 oz) COOL WHIP whipped topping, thawed
4th of July Sprinkles, optional
2 8x8 pans
10 small jars or disposable glasses, clear
Resealable bag or Decorator Bag
1. Pour the strawberry or cherry jello powder into an 8 x 8 pan. Add 2 cup boiling hot water and stir until the jello is fully dissolved. Next, add in 1 cup of cold water. Repeat the same process in the other pan using the Berry blue jello powder. Cover each pan with plastic wrap and refrigerate. It will take the jello about 4-5 hours to fully set up.
In a medium bowl, combine 3 boxes of Cherry JELL-O and 4 envelopes unflavored gelatin
2. After JELL-O is set, cut into small squares. Score the jello with a butter knife. Add a few pieces of blue JELL-O to the bottom of each jar.
3. Place the Cool Whip in the bottom of a gallon size baggie with a small hole cut out of the corner or decorator bag. Pipe into jar on top of Jello. Top with a few pieces of cherry Jello. Add more COOL WHIP whipped topping and sprinkles, if desired.
I made these in small canning jars because I had them and thought they would be cute. You could also make these in clear disposable cups.
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Star Shaped Rice Crispy Treats
via: Rice Krispie Website
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies® cereal
- OR -
6 cups Kellogg's® Cocoa Krispies® cereal
Assorted sprinkles
12 wooden ice cream sticks
Why use Kellogg's® Rice Krispies®?
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. While warm decorate with alternating rows of red, white and blue sprinkles. Cool slightly. (Using cookie cutters coated with cooking spray cut into star shapes. Insert wooden stick into each, if desired. This method did not work well for me. I found that it was best to butter the inside of the cookie cutter and press the mix into it, then push it out.) Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note:
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
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Mozzarella Egg Roll Cheese Sticks
String Cheese
Egg Roll Wrappers
Mozzarella sticks- use egg roll wrappers and string cheese. Lightly wet the edges of the wrappers to make them stick in place. Bake at 350 for 15-20min. Yum!
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Crack-tastic Crackers
via: Sweet Teeth Blog
1 – 1 1/4 cup canola oil (you decide how much you want to use)
1 packet Ranch dressing mix
2-3 Tbs. red pepper flakes (I used close to 3…a little warm)
4 sleeves of Saltine crackers (give or take…however many you can fit in your mixing bowl)
1) Mix all the ingredients together in a bowl for a good long while (5-10 minutes), to really get the crackers coated. Eat a few if you want.
2) Lay them out on a cookie sheet and drizzle the yummy, ranchy, peppery oil that’s in the bottom of the bowl, over the top of the crackers. Bake at 250 degrees for 15-20 minutes, stirring them around about halfway through.
3) Let them cool and store in a big ol’ baggie. Or a few little baggies. My husband has his bag ready to take to work.
That’s it! So very easy and a great snack for a game or party. Or a Tuesday.
------------
Jello Parfaits
2 small boxes (3 oz size) or 1 large Strawberry or Cherry JELL-O
2 small boxes (3 oz size) or 1 large Berry Blue JELL-O
4 cups boiling water, divided
2 tubs (8 oz) COOL WHIP whipped topping, thawed
4th of July Sprinkles, optional
2 8x8 pans
10 small jars or disposable glasses, clear
Resealable bag or Decorator Bag
1. Pour the strawberry or cherry jello powder into an 8 x 8 pan. Add 2 cup boiling hot water and stir until the jello is fully dissolved. Next, add in 1 cup of cold water. Repeat the same process in the other pan using the Berry blue jello powder. Cover each pan with plastic wrap and refrigerate. It will take the jello about 4-5 hours to fully set up.
In a medium bowl, combine 3 boxes of Cherry JELL-O and 4 envelopes unflavored gelatin
2. After JELL-O is set, cut into small squares. Score the jello with a butter knife. Add a few pieces of blue JELL-O to the bottom of each jar.
3. Place the Cool Whip in the bottom of a gallon size baggie with a small hole cut out of the corner or decorator bag. Pipe into jar on top of Jello. Top with a few pieces of cherry Jello. Add more COOL WHIP whipped topping and sprinkles, if desired.
I made these in small canning jars because I had them and thought they would be cute. You could also make these in clear disposable cups.
-----------
Star Shaped Rice Crispy Treats
via: Rice Krispie Website
3 tablespoons butter or margarine
1 package (10 oz., about 40) regular marshmallows
- OR -
4 cups miniature marshmallows
6 cups Kellogg's® Rice Krispies® cereal
- OR -
6 cups Kellogg's® Cocoa Krispies® cereal
Assorted sprinkles
12 wooden ice cream sticks
Why use Kellogg's® Rice Krispies®?
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 15 x 10 x 1-inch pan coated with cooking spray. While warm decorate with alternating rows of red, white and blue sprinkles. Cool slightly. (Using cookie cutters coated with cooking spray cut into star shapes. Insert wooden stick into each, if desired. This method did not work well for me. I found that it was best to butter the inside of the cookie cutter and press the mix into it, then push it out.) Best if served the same day.
MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
Note:
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
--------------
Mozzarella Egg Roll Cheese Sticks
String Cheese
Egg Roll Wrappers
Mozzarella sticks- use egg roll wrappers and string cheese. Lightly wet the edges of the wrappers to make them stick in place. Bake at 350 for 15-20min. Yum!
------------
Crack-tastic Crackers
via: Sweet Teeth Blog
1 – 1 1/4 cup canola oil (you decide how much you want to use)
1 packet Ranch dressing mix
2-3 Tbs. red pepper flakes (I used close to 3…a little warm)
4 sleeves of Saltine crackers (give or take…however many you can fit in your mixing bowl)
1) Mix all the ingredients together in a bowl for a good long while (5-10 minutes), to really get the crackers coated. Eat a few if you want.
2) Lay them out on a cookie sheet and drizzle the yummy, ranchy, peppery oil that’s in the bottom of the bowl, over the top of the crackers. Bake at 250 degrees for 15-20 minutes, stirring them around about halfway through.
3) Let them cool and store in a big ol’ baggie. Or a few little baggies. My husband has his bag ready to take to work.
That’s it! So very easy and a great snack for a game or party. Or a Tuesday.
Tuesday, July 02, 2013
Dinner with My Dad, Happy Ellie Building Trails and a Pasta Recipe
My dad came over for dinner last Thursday. I was thrilled that he made time to join us. I don't really know my dad, but I really want to.
I showed him my art and Ellie's art. We talked about the art that he does. We talked about what has been going on in our lives.
It was a lovely evening after a hot day. We had dinner outside on the patio. I made Caprese Salad, Pasta with Sausage and Cream Sauce and grilled corn. I had hoped to make a nice dessert, but ran out of time. It turned out that fruit flavored popsicles were a hit.
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Ellie is happy in her job maintaining and building hiking trails in the foothills and mountains of Jefferson County.
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Pasta with Sausage and Cream Sauce
from: Creme de Colorado Cookbook by the Junior League of Denver. , p. 137
1/4 cup Butter
1 1/2 cup Sweet Italian sausage, casing removed
2 cups Heavy Cream (I used 1/2 and 1/2, heavy cream would have been better, smoother)
1 cup Dry White Wine
1 TBL Parsley, fresh, minced
1/2 tea Nutmeg
1/2 cup Parmesan Cheese, grated (not the powdery stuff)
12 oz. Pasta, cooled al dente, drained
1/2+ cup Parmesan Cheese, grated (not the powdery stuff)
1 TBL Parsley, fresh, minced
In a large skillet, melt the butter and cook the sausage until it is brown. Remove the sausage and drain the grease. Return the sausage to the skillet and stir in the cream, wine, 1 TBL parsley, nutmeg and 1/2 cup Parmesan cheese. Simmer for 3=4 minutes. Place the pasta in a warmed dish. Stir in 2=3 TBL of the sausage sauce, stirring to coat the pasta. Pour the remaining sauce on top of the pasta, topping that with another 1/2+ cup of Parmesan cheese and 1 TBL parsley.
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Ellie is happy in her job maintaining and building hiking trails in the foothills and mountains of Jefferson County.
----------
Pasta with Sausage and Cream Sauce
from: Creme de Colorado Cookbook by the Junior League of Denver. , p. 137
1/4 cup Butter
1 1/2 cup Sweet Italian sausage, casing removed
2 cups Heavy Cream (I used 1/2 and 1/2, heavy cream would have been better, smoother)
1 cup Dry White Wine
1 TBL Parsley, fresh, minced
1/2 tea Nutmeg
1/2 cup Parmesan Cheese, grated (not the powdery stuff)
12 oz. Pasta, cooled al dente, drained
1/2+ cup Parmesan Cheese, grated (not the powdery stuff)
1 TBL Parsley, fresh, minced
In a large skillet, melt the butter and cook the sausage until it is brown. Remove the sausage and drain the grease. Return the sausage to the skillet and stir in the cream, wine, 1 TBL parsley, nutmeg and 1/2 cup Parmesan cheese. Simmer for 3=4 minutes. Place the pasta in a warmed dish. Stir in 2=3 TBL of the sausage sauce, stirring to coat the pasta. Pour the remaining sauce on top of the pasta, topping that with another 1/2+ cup of Parmesan cheese and 1 TBL parsley.
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