Monday, February 14, 2011
Sunday, February 13, 2011
Saturday, February 12, 2011
And now for a little dessert
I feel like this has morphed into a food blog! If the weather ever warms up, I can switch subjects. :-D
Friday, February 11, 2011
Does this get your mouth watering?
I was going to use this shot for the theme of vegetables, seeing as how there are two kinds on the plate (oh-so-virtuous); however, the veggies were not the focus of the shot, either literally or photographically. Instead, I'll focus on how mouth-watering this pork-chop dinner was!
Thursday, February 10, 2011
There really is a driveway under there
While shoveling out from our 14" storm last week, I paused to put some perspective to the chore of clearing the driveway. The mailbox marks the street. It took 2 of us about 2 hours to clear the drive. Predictably, the plow came by just as we hit the street and gave us another dose to dig out.
Wednesday, February 9, 2011
If you are a dentist, look away...
My DBF Jon periodically bags candy for his theater kids to sell as fundraisers. He and I get the fun of going to Sam's Club and loading up on all varieties of chocolate goodness.
Tuesday, February 8, 2011
Comfort food
On a blustery winter evening, is there anything better than a hearty, homemade soup? A little toasted garlic/cheese bread, some nice wine, and we were more than happy to let the winds howl and the snows blow....
What's in it?
1 lb lean sirloin, browned and drained
1 14.5 oz can of fire roasted diced tomatoes
1 14.5 oz can of light red kidney beans
1 16-oz bag frozen mixed veggies (peas, green beans, corn, carrots)
1 11.5 oz can of tomato juice
(1 1-2 cups) of dry small shell pasta, cooked al dente in a 32 oz box of beef stock, then added cooked, to the pot
Worcestershire sauce, garlic salt and black pepper to taste
As the beef browns, boil the beef broth in a separate pot. In the broth, cook the noodles to package directions. Do not drain.
Drain the beef, add the tomatoes and beans (undrained), the frozen veggies, and the tomato juice. Mix in the cooked pasta and all the beef broth. Stir. Season to taste with Worcestershire sauce, garlic salt and black pepper. Serve with a sprinkle of grated cheese and some crusty bread.
What's in it?
1 lb lean sirloin, browned and drained
1 14.5 oz can of fire roasted diced tomatoes
1 14.5 oz can of light red kidney beans
1 16-oz bag frozen mixed veggies (peas, green beans, corn, carrots)
1 11.5 oz can of tomato juice
(1 1-2 cups) of dry small shell pasta, cooked al dente in a 32 oz box of beef stock, then added cooked, to the pot
Worcestershire sauce, garlic salt and black pepper to taste
As the beef browns, boil the beef broth in a separate pot. In the broth, cook the noodles to package directions. Do not drain.
Drain the beef, add the tomatoes and beans (undrained), the frozen veggies, and the tomato juice. Mix in the cooked pasta and all the beef broth. Stir. Season to taste with Worcestershire sauce, garlic salt and black pepper. Serve with a sprinkle of grated cheese and some crusty bread.
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