Yes, this is just 2 sides of the same cloth . . . cool, huh??
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For new readers, a brief explanation of my Dreaded To Do List . . . If I didn't follow a list and set goals I would wake up every morning, eat my peanut butter toast, drink my tea, pick up the first project that piques my interest and do nothing else for days until I finally become bored or run out of necessary materials. My solution . . . to set goals and make up a calendar. Family emergencies, babysitting, taking a trip, feeling under the weather myself were just some of the facts of life that prevented me from accomplishing everything on my list some days. Instead of carrying undone items forward to the next day I determined to leave them on the day of the calendar they were originally meant to be accomplished, a reminder to do them first before moving on. A series of misadventures during the past year or so have left my List way behind. In fact right now I know you are reading this blog post on September 19th, 2012 but In My World it is June 5th, 2012. ...
After teaching scrapbooking for nearly 5 years I took a long break. But I'm back now. I'll be teaching my first class at Memories on Main Street in Lambeth, ON on Sunday September 23 at 2 pm for $20. I am teaching a one page class using so many of the textures and techniques that I love so much. We will be playing with inks, sprays, paints, chalk, embossing paste . . . and knives . . . LOL . . . don't forget the knives. I recommend you wear an old shirt! Have a peek at the original layout here but keep in mind the layout has been improved upon since the photo was taken . . . yes, it will be even more fun!!!!! There are only 10 spaces available and I'd love it if you would come out, have some messy fun and help me celebrate my return to teaching.
With the cooler weather finally upon us, I thought you might enjoy a delicious chili recipe. 3 cups cooked beef, chopped fine 1 medium onion, chopped 1 medium green papper, chopped 1 clove garlic, minced 14 oz can kidney beans, rinsed and drained 19 oz can tomatoes 5-1/2 oz can tomato paste 2 tbsp brown sugar 1-2 tsp chili powder 2 tbsp vinegar 2 tsp parsley flakes 1 tsp salt Combine all ingredients in a 3 quart casserole, cover and simmer. A longer cooking time will only improve upon the flavour, but it is ready to eat as soon as it is hot. Makes 6 servings.
When I started working on my family tree I wasn't really sure what I was doing. I spent a lot of time collecting information online and through local sources and when I felt I was ready I paid for a subscription to Ancestry.ca. It is an amazing resource BUT you have to read things so carefully and you have to use your common sense. I originally had my family tree set to public not thinking anything of it BUT what I found was that people were BORROWING my information and treating it as facts even though I had no sources of proof listed. I reset my family tree to private. I'm getting into the detail work on some very interesting relatives right now and double and triple checking all my facts before setting them free into the world. It is now that I am really noticing the errors out there that so many people treat as fact. A female relative is posted across the board as having passed away in 1862. And yet on the same page these would-be genealogists ...
I have to say a lot of businesses must be improving because I haven't been able to rant so much about poor service lately. That's a good thing for my nerves but not-so-much when I'm trying to think of something to write here. The grandsons took us to Palasad in London for Grandparents' Day. They had a Groupon for 2 games for 4 people including shoe rental and a large pizza at a very nice price. We arrived at the Palasad closest to us which turned out to be closed for renovations so we had to head to the one furthest from home. We found the second location with no problem. We checked in and headed to Lane 8. I was there as cheerleader and photographer. After a bit the boys started grumbling because we still hadn't seen a server to place our lunch order so I headed to the bar to get some service. Now at that bar stood 3 servers in a huddle with fancy phones out discussing how pissed off they were about something. I finally got their...
from soscuisine.com 2 servings Prep 10 minutes cooking 5 minutes 150 calories per serving 2 peaches, ripe, freestone type 1-1/4 cup raspberries 2 tbsp sugar 1 tbsp apple juice 2 tsp cornstarch 2 scoops vanilla ice cream Peel the peaches, split them in half, then pull apart and remove their pits. Set aside. In a saucepan, heat the raspberries and sugar over low heat. Cook 2-3 minutes, then mash the raspberries with a fork. In a small bowl, dilute the cornstarch with the apple juice. Add this slurry to the warm raspberries and cook over low heat, with stirring, about 2 minutes until the mixture thickens. Pass the thickened raspberries through a fine sieve and, using a rubber spatula, press on the raspberries to extract as much juice as possible. Discard the seeds. Drizzle the peaches with the strained raspberry sauce and serve. Garnish with vanilla ice cream, if desired.
from soscuisine.com 2 servings Prep time 10 minutes cooking time 1-1/2 hours 150 calories per serving 1/2 Spanish onion, cut into 2 cm pieces 1 carrot, cut into 2 cm pieces 1 zucchini, cut into 2 cm pieces 1/2 aubergines/eggplant, small, cut into 2 cm pieces 1/2 yellow or red sweet pepper, cut into 2 cm pieces 1-1/2 tbsp olive oil 1 clove garlic, pressed or minced 3/4 cup canned tomatoes (diced) salt and pepper to taste Choose a baking dish in which the vegetables will fit tightly. Preheat the oven to 350F. Prepare the vegetables. Generously oil an oven safe dish. Add the garlic. Layer the vegetables in the dish with the following sequence: onion, carrot, zucchini, aubergine, pepper, and tomatoes on top. Drizzle with oil, then add salt and pepper to taste. Bake in the middle of the oven 1-1/2 hours, until the vegetables are soft. Serve with steamed quinoa.
from sos.cuisine.com 4 servings Prep 5 min Cooking 7 min 90 calories per serving 8 plums, red or black, firm-ripe 2 tsp sugar 1/2 cup water Briefly wash the plums. Split them in half, then pull them apart and remove the pits. Add them to a saucepan with the sugar and water. Cook over medium-low heat, covered, for about 5-8 minutes, until the plums are soft. Take the pan off the heat and let it cool. Serve with its juice either lukewarm or at room temperature. I served the compote over French vanilla ice cream.
from soscuisine.com 2 servings Preparation 15 min Cooking 3 h 380 calories per serving 1/2 onions, finely chopped 1 clove garlic, minced 380 g blade pot roast, or rib roast, cut into large cubes 1 tbsp olive oil 1 tbsp all purpose flour 1-1/3 cup beef broth 1-1/3 cup water 1 bay leaf 1 tsp herbes de Provence salt to taste ground pepper to taste 1-1/2 carrots, cut into large chunks 1 rutabagas or turnip, cut into large chunks 2-3/4 cups Savoy or green cabbage, cut into large chunks 4 small potatoes, whole Heat the oil in a casserole dish or dutch oven over medium heat. Add the meat and brown thoroughly on each side until golden, 7-8 minutes, then take the meat out of the pot and set it aside. Add the onion and garlic to the pot, saute 3-4 minutes until the onion is translucent. Stir in the flour and cook 2 min with continuous stirring. Pour in the broth and water gradually, with stirring, then put the meat along with its juices back into the...
I've been cooking (or not cooking) by the seat of my pants the past few months and I know that is a dumb thing to do. I'm not eating right all the time, it is more expensive and a pain in the neck to have to keep running out to the store for the one item missing from what you decided at the last minute would be the perfect supper. Now I know I won't cook every night. Number one, I just know I won't. Number two, someone might take me out for supper. Number three, we might barbecue something. But when I shipped my dear hubby out the door tonight for a 2 day run and his supper was a Wendy's hamburger I realized it was definitely time to get back on the meal planning band wagon. My plan is to use www.soscuisine.com and my personal recipes to come up with 4 menus with leftover possibilities each week. I know I can accomplish that. So here are my 4 menus for the coming week: Day 1 Fresh veg or salad (whatever looks good at the store) Harvest Pot-...
Please don't ask me where I found this recipe or why it is called what it is. I just don't remember. This was a family favourite when the boys were young. Yes, back in the days when I used to bake. Enjoy! 2 cups sliced apples 1/4 cup molasses or brown sugar 1/4 tsp nutmeg 1/4 tsp cinnamon 1/4 tsp salt 1/4 cup butter or margarine 1/2 cup sugar 1 well beaten egg 1-1/2 cups sifted enriched flour 2 tsp baking powder 1/2 tsp salt 1/2 cup milk Place apples in greased baking dish. Sprinkle with molasses or brown sugar, spices and 1/4 tsp salt. Bake in a moderate oven 350F until apples are soft. Meanwhile prepare batter: Cream butter. Add sugar gradually; add egg. Mix and sift flour, baking powder and 1/2 tsp salt. Add alternately with milk to creamed butter mixture. Pour over apples and continue baking. Total baking time about 35 minutes. Serve from baking dish or turn out with apples on top. Serve wit...
4 tbsp oil 2 medium onions, chopped 4 stalks celery, sliced fine 6 mushrooms, sliced 1/2 cup boiling chicken stock or bean sprout liquid salt pepper 2 cups cooked chicken, cut into slivers 1 can bean sprouts, drained (save liquid) 2 tbsp cornstarch 1 tsp sugar 1/2 cup cold bean sprout liquid 2 tbsp soy sauce steamed rice Heat oil in wok or skillet over low heat. Add onions, celery and mushrooms/ Cover and cook about 10 minutes. Add boiling liquid, salt and pepper; simmer 5 minutes. Add chicken and sprouts. Mix cornstarch and sugar with cold liquid. Add soy sauce. Add 1/2 cup hot chicken mixture and mix well; then pour back into wok. Cook stirring constantly until mixture thickens. Serve with steamed rice. Makes 6 servings.
I'm very excited to be working on my newest manuscript Two-Page Scrapbooking with Sketches which I plan to have published before Christmas. That equals a lot of sketching and a lot of samples to create. I could sure use your help. Here is one of the sketches which will appear in my next book: If you accept my challenge, create a layout (with or without photos although with is preferred) and post a link to your finished layout in the comments here. First prize: Scrapbooking with Sketches FREE now and Two-Page Scrapbooking with Sketches FREE as soon as it is published. Your layout will be credited to you in the book. Second prize: Scrapbooking with Sketches FREE Third prize: $10 gift certificate to spend at Pam's Paper Piecings Deadline: September 30, 2012.
1-1/2 cups whole wheat pastry flour 1 tbsp sugar 1 tsp baking soda 1-3/4 cups nonfat or low-fat buttermilk 2 egg whites, lightly beaten 2 cups sliced bananas (about 2 medium) 1/2 cup nonfat or low-fat granola Combine the flour, sugar, and baking soda in a medium-sized bowl, and stir to mix well. Stir in the buttermilk and egg whites. Fold in the bananas and granola. Coat a griddle or large skillet with nonstick cooking spray and preheat over medium heat until a drop of water sizzles when it hits the heated surface. For each pancake, pour 1/4 cup of batter onto the griddle and spread into a 4-inch circle. Cook for 1-1/2 minutes or until the tops are bubbly and the edges are dry. Turn and cook for an additional minute, or until the second side is golden brown. As the pancakes are done, transfer them to a serving plate and keep warm in a preheated oven. Serve hot, topped with honey or maple syrup. Makes 16 pancakes.