are CRAZY because nobody that I know, could refuse cuteness like this.
Wednesday, August 12, 2009
Those of you who aren't cat people....
are CRAZY because nobody that I know, could refuse cuteness like this.
Yum!
I wonder if anyone can tell that I've been bored lately. This is the second day IN A ROW that I've managed to post and who knows, I might walk on the wild side and post again later tonight. Now that I'm happier, it's easier to post things that don't make my (2) readers freak out and think that something is going wrong in my head....
Anyway, tried out another new recipe and both sister and I agree that it's fabulous. Very tasty and perfect for those of you who have way too much zucchini to use. So here goes, my first actual recipe that I've posted on this here blog:
Chile and Zucchini Quesadillas
2 ancho or pasilla peppers, or 1 tsp chili powder
1 Tbsp olive oil
1 large garlic clove, minced
1 small zucchini, sliced into 1/4 rounds (I used 2 zucchinis)
s&p to taste
4 ounces Monterey Jack cheese, grated
2 12-inch flour tortillas
2 Tbsp sour cream
Your favorite hot sauce
1. If you're using ancho or pasilla peppers, soak them in hot water for 30 minutes. Then drain them, seed them, and chop them fine.
2. Heat 1 Tbsp of the olive oil in a large skillet over medium heat. add the garlic and the zucchini. Sprinkle with salt, pepper, and the chili powder, if you're using it. Saute the zucchini, stirring often, until it softens, about 5 minutes. Transfer the zucchini to a plate.
3. In the same skillet over medium heat, heat 1/2 Tbsp oil. Add one tortilla. Sprinkle the cheese and chopped chiles, if you're using them, evenly over the tortilla. cook until the tortilla crisps and the cheese melts, about 3 to 4 minutes. Place the zucchini rounds on the cheese, then top with the second tortilla. Slide the quesadilla from the skillet onto a plate, and invert it onto a second plate. Add the remaining oil to the skillter, then slide the flipped quesadilla back into the skillet. Let the quesadilla brown well on the flip side for 3 to 4 minutes.
4. Remove the quesadilla to a cutting board, and slice it into quarters. Place two pieces on a each plate, top them with sour cream, and pass the hot sauce.
*** This will serve two.
Now, I have made this twice (had to get rid of the cheese, ya know?). The first time I used cayenne pepper because we were out of chili pepper. I LOVED it but sister spend a lot of time fanning her fried taste buds and blowing her nose. The second time, I used chili powder and she liked that much better so pick your poisen and know that you have options.
Buen provecho!
***This recipe was taken from the fabulous book Vegetarian Planet by Didi Emmons. Absolutely love this cookbook and would steal it from sister if I thought that she wouldn't notice ;-)
Anyway, tried out another new recipe and both sister and I agree that it's fabulous. Very tasty and perfect for those of you who have way too much zucchini to use. So here goes, my first actual recipe that I've posted on this here blog:
Chile and Zucchini Quesadillas
2 ancho or pasilla peppers, or 1 tsp chili powder
1 Tbsp olive oil
1 large garlic clove, minced
1 small zucchini, sliced into 1/4 rounds (I used 2 zucchinis)
s&p to taste
4 ounces Monterey Jack cheese, grated
2 12-inch flour tortillas
2 Tbsp sour cream
Your favorite hot sauce
1. If you're using ancho or pasilla peppers, soak them in hot water for 30 minutes. Then drain them, seed them, and chop them fine.
2. Heat 1 Tbsp of the olive oil in a large skillet over medium heat. add the garlic and the zucchini. Sprinkle with salt, pepper, and the chili powder, if you're using it. Saute the zucchini, stirring often, until it softens, about 5 minutes. Transfer the zucchini to a plate.
3. In the same skillet over medium heat, heat 1/2 Tbsp oil. Add one tortilla. Sprinkle the cheese and chopped chiles, if you're using them, evenly over the tortilla. cook until the tortilla crisps and the cheese melts, about 3 to 4 minutes. Place the zucchini rounds on the cheese, then top with the second tortilla. Slide the quesadilla from the skillet onto a plate, and invert it onto a second plate. Add the remaining oil to the skillter, then slide the flipped quesadilla back into the skillet. Let the quesadilla brown well on the flip side for 3 to 4 minutes.
4. Remove the quesadilla to a cutting board, and slice it into quarters. Place two pieces on a each plate, top them with sour cream, and pass the hot sauce.
*** This will serve two.
Now, I have made this twice (had to get rid of the cheese, ya know?). The first time I used cayenne pepper because we were out of chili pepper. I LOVED it but sister spend a lot of time fanning her fried taste buds and blowing her nose. The second time, I used chili powder and she liked that much better so pick your poisen and know that you have options.
Buen provecho!
***This recipe was taken from the fabulous book Vegetarian Planet by Didi Emmons. Absolutely love this cookbook and would steal it from sister if I thought that she wouldn't notice ;-)
Tuesday, August 11, 2009
Really? You this THIS is gross?
I was feeling a bit ambitious on Sunday so I decided to make eggplant Parmesan. I already had a teeny tiny little itty bitty eggplant from my garden and had been wanting an excuse to decimate my fresh basil supply. I found the recipe online (of course) and with a little help from sister who served as my clean hands while frying the eggplant, we had a truly delicious supper. It's amazing what 7 or 8 simple ingredients can do for one another.
The next day, I brought the leftovers for lunch and proudly heated them up. One of the nurses (she's really nice just very... typical for this area), curled up her nose at my lovely dish.
What is that?
Eggplant Parmesan.
Really? It looks gross. What's in it?
Basically tomato sauce, mozzarella, parmesan, basil and eggplant.
What's eggplant? How does it taste?
It's a purple globe-like vegetable that doesn't have a strong taste. Would you like to try it?
Nuh-uh. No way. You go ahead and eat it.
Ok, but it's just Italian food.... If you like mozarella.
I do.
And tomato sauce.
I do.
Then you will probably like it.
No thanks. I'll just eat my turkey sandwich.
End of conversation about my disgusting looking eggplant parmesan but here's the kicker, this lady thinks that it would be great fun to visit both Africa and China someday. Honey, you'd better buy some stock in KFC because if you refuse to eat eggplant you won't be eating much of what is offered in those two places.
Sheesh.
The next day, I brought the leftovers for lunch and proudly heated them up. One of the nurses (she's really nice just very... typical for this area), curled up her nose at my lovely dish.
What is that?
Eggplant Parmesan.
Really? It looks gross. What's in it?
Basically tomato sauce, mozzarella, parmesan, basil and eggplant.
What's eggplant? How does it taste?
It's a purple globe-like vegetable that doesn't have a strong taste. Would you like to try it?
Nuh-uh. No way. You go ahead and eat it.
Ok, but it's just Italian food.... If you like mozarella.
I do.
And tomato sauce.
I do.
Then you will probably like it.
No thanks. I'll just eat my turkey sandwich.
End of conversation about my disgusting looking eggplant parmesan but here's the kicker, this lady thinks that it would be great fun to visit both Africa and China someday. Honey, you'd better buy some stock in KFC because if you refuse to eat eggplant you won't be eating much of what is offered in those two places.
Sheesh.
Saturday, August 1, 2009
Da........birds da birds da birds
At work, since it's an old folks home and they like these sorts of things, there is a bird atrium. It's lovely, the residents love looking at the *pretty* birds and everything is just hunky dorey dandy.
Until you ask yourself the simple question, who has to clean the lovely bird home full of shite and feathers? I think you know the answer to that one. Once I week I risk the possibility of loose birds (never happened) and getting shat on (happened once) just so that appearances are kept up.
This week, going along as usual. Nothing is wrong, clean a few windows, look around again and suddenly...... uh ooh, man down! We have a dead bird in the cage. Poke poke. Is it really dead? That would be an affirmative. Oh well, grab a paper towel and pike up the poor, dead birdy and into the trash it goes.
Later on that day..... I tell Mr. Boss Man about the bird and he starts freaking out. Apparently, if an adult bird dies they need to keep the corpse for evidence. Evidence for what I do not know. Luckily, I had yet to empty out my garbage so I had the lovely task of digging trough dirty you-don't-want-to-know in order to find the birdy.
Enough said, bird found, bird given to slightly strange boss, peace, out.
Until you ask yourself the simple question, who has to clean the lovely bird home full of shite and feathers? I think you know the answer to that one. Once I week I risk the possibility of loose birds (never happened) and getting shat on (happened once) just so that appearances are kept up.
This week, going along as usual. Nothing is wrong, clean a few windows, look around again and suddenly...... uh ooh, man down! We have a dead bird in the cage. Poke poke. Is it really dead? That would be an affirmative. Oh well, grab a paper towel and pike up the poor, dead birdy and into the trash it goes.
Later on that day..... I tell Mr. Boss Man about the bird and he starts freaking out. Apparently, if an adult bird dies they need to keep the corpse for evidence. Evidence for what I do not know. Luckily, I had yet to empty out my garbage so I had the lovely task of digging trough dirty you-don't-want-to-know in order to find the birdy.
Enough said, bird found, bird given to slightly strange boss, peace, out.
Saturday, July 18, 2009
Limited palates
Last Thursday was treat day at my sister's place of employment and since she asked nicely (and I had nothing better to do), I decided to make some cookies. After all, it only takes me about 30 minutes to bake a few dozen and like most things IT'S NOT THAT HARD. Anyway, you know me. I just had to bake something slightly out of the ordinary. I made...... lavender cookies. The batter was fantastic, the cookies divine so how did they go over? I think 2 people ate them. One, said that they were yummy and the other though that somebody had put Italian seasoning in the cookies. Really? Italian seasoning? Some people..... just don't know how good experimenting can be.
Friday, July 17, 2009
Life with cats
Miss Baily does not like air blown upon her face AT ALL so of course I have to do it one a regular basis. The picture is what happens when she's all content. She stretches her paw out just like that. Then you have been claimed and you must not move. She demands that you not move and be content as her personal lap warmer. Ahh, such a pincess :-D The yellow one in a poopkin ;-)
Thursday, July 16, 2009
"Bountiful" harvest
Sorry for the hiatus. Granted, about 3 people read this so it hasn't really mattered much. Life around here has been much the same as it always is except that I've been in a terrible mood lately. It seems that I have the July blues and since I've been reading blogs from other people that have been saying that they are experiencing the same feeling of blahness, I'm not the only one feeling this way.
I'll write more about my family weekend and my time down in central Iowa on another day but right now I just wanted to share about my garden. It's growing. Not as much or as quickly as I would like but I am slowly starting to get edibles. Today I harvested some baby swiss chard, some green beans, sugar snap peas AND one teensy tiny jalapeno. My dreams of a hugh Chinese stir fry were dashed until I remembered the farmer's market.
And what else has been growing around here? Flax seed....... in the bathroom sink.....
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