We swapped vehicles with a friend for a few days so that they could use the hubby's truck for their road trip. The boys went for a ride to the store with daddy and I asked if they felt funny riding in a car that was so low to the ground (we have a Tahoe and a Dodge Ram). They didn't say much about that, but they sure thought it was cool to roll the windows down with the crank!
Funny...I remember thinking how cool it was to finally have automatic windows!
Wednesday, May 26, 2010
Monday, May 24, 2010
Mmmm Mmmm Monday:Goulash
This is a well-loved recipe in my house. It's from a church cookbook that my church back in Florida put out in 1999. It was a fundraiser for our youth group to go to Convention out at UCLA. Oh, the memories!
Anywho, without further ado, here's the recipe!
3 cloves garlic
3 onions, chopped (I only use 1)
1.5-2 lbs burger
29 oz tomato sauce
1/2 ketchup
1 Tbsp paprika
8 oz mushrooms, sliced
1 green pepper, chopped
1/4 cup brown sugar
1 tsp. salt
1/2 tsp pepepr
1/4 tsp cayenne pepper
Pasta of your choice (I use a full 1 lb. box of elbow macaroni)
Fry garlic, onion & hamburger. Drain. Put back in pan and add sauce, ketchup, muchsrooms, pepper and all the seasoning. Simmer for 1 hour. Cook & drain pasta. Return to pot and add the meatsauce. Mix well, serve, and enjoy!
Anywho, without further ado, here's the recipe!
3 cloves garlic
3 onions, chopped (I only use 1)
1.5-2 lbs burger
29 oz tomato sauce
1/2 ketchup
1 Tbsp paprika
8 oz mushrooms, sliced
1 green pepper, chopped
1/4 cup brown sugar
1 tsp. salt
1/2 tsp pepepr
1/4 tsp cayenne pepper
Pasta of your choice (I use a full 1 lb. box of elbow macaroni)
Fry garlic, onion & hamburger. Drain. Put back in pan and add sauce, ketchup, muchsrooms, pepper and all the seasoning. Simmer for 1 hour. Cook & drain pasta. Return to pot and add the meatsauce. Mix well, serve, and enjoy!
Sunday, May 23, 2010
Sun & Sand.
I've got my toes in the water, toes in the sand.
Not a worry in the world, a cold beer in my hand.
Life is good today....
Life is good today.
-Zac Brown Band
(Okay, I didn't have a beer in my hand, but I did have a cold Dr. Pepper!)
Friday, May 21, 2010
No More Monkeys Jumping on the Bed.
The littlest monkey in our house found this out the hard way last night.
Monday, May 10, 2010
Mmmm Mmmm Monday: Sloppy Joe Pot Roast
Yesterday I was getting ready to throw a pot roast in the crock pot when I realized that I didn't have the rest of the ingredients I needed (besides the roast itself). I swore I bought a bag of baby carrots and some dry onion soup. But all I found when I searched my fridge & pantry was an empty carrot bag (darn those veggie-loving children of mine!) and some ragtag items that I hadn't used for anything. So I decided to try it out and see what we came up with. We were all very pleased with the result. Super easy and soooo tasty! The gravy it made was so flavorful that we saved the excess in a container to use over mashed potatoes tonight!
Anyway, here's what you need:
3-3.5 lb beef roast (thawed)
1 packet of sloppy joe seasoning
2 cans cream of mushroom soup
1 tsp Italian seasoning
water (I filled one of the empty soup cans once and dumped it in)
Place your roast in the crockpot and add the seasonings. Pour the 2 cans of soup over the roast and along the sides. Add water and stir with the soup to make a thinner consistency. Cook on low about 6 hours. This will make your roast fall apart when you remove it from the crockpot. It was so incredibly delicious and tender!
You can definintely add potatoes, carrots, or celery...that would be superb! I wish I would've had more to toss in. But it's so good on it's own too!
Anyway, luckily this time my throw-it-all-together attitude paid off. Wouldn't it be great if that happened every time?
Anyway, here's what you need:
3-3.5 lb beef roast (thawed)
1 packet of sloppy joe seasoning
2 cans cream of mushroom soup
1 tsp Italian seasoning
water (I filled one of the empty soup cans once and dumped it in)
Place your roast in the crockpot and add the seasonings. Pour the 2 cans of soup over the roast and along the sides. Add water and stir with the soup to make a thinner consistency. Cook on low about 6 hours. This will make your roast fall apart when you remove it from the crockpot. It was so incredibly delicious and tender!
You can definintely add potatoes, carrots, or celery...that would be superb! I wish I would've had more to toss in. But it's so good on it's own too!
Anyway, luckily this time my throw-it-all-together attitude paid off. Wouldn't it be great if that happened every time?
Saturday, May 8, 2010
Lowcountry Artsit Market
I have been given a great opportunity to promote my Etsy shop with an Etsy-inspired craft show here in Charleston! I was contacted by the owner of the Music Farm a few weeks ago about getting a booth in a new show she was putting on. Of course I jumped at the chance! 
So if you live around Charleston or know anyone who does, come check it out...I'll be there with a booth full of goodies!
Monday, May 3, 2010
Mmmm Mmmm Monday: Easy Fajitas
I hunted for some Fajita kits when I was grocery shopping on Friday and couldn't find what I needed. (Okay...so I didn't hunt...I went to one store. ) Anyway, after poking around online I got the jist of what I needed and then sort of flew by the seat of my pants. The result was pleasant...everyone in the house scarfed down at least two!
Here's what you need:
8 inch tortillas
2 boneless chicken breasts, cut into strips
1-2 bell peppers, sliced
1 onion, sliced
EVOO or vegetable oil
1 tomato, chopped
1 packet Mexican or Taco seasoning
salsa, cheese and lettuce for toppings
First, heat up about a tablespoon of oil in a skillet on the stove, at about medium-hi heat. Coat the onions and pepper in some of the seasoning (be sure to leave enough for the chicken). Add the veggies to the oil and stir-fry until the onions are transluscent and the peppers are crisp-tender. Remove from pan and cover to keep warm.
Without rinsing the pan, add another Tbsp of oil. Coat the chicken pieces with the remaining seasoning and add to pan, cooking until white inside and out.
Then all you do is build your fajita how you like it! We layered ours like this: chicken & veggies on the bottom, then lettuce, cheese, tomatoes and salsa. Enjoy!!
Here's what you need:
8 inch tortillas
2 boneless chicken breasts, cut into strips
1-2 bell peppers, sliced
1 onion, sliced
EVOO or vegetable oil
1 tomato, chopped
1 packet Mexican or Taco seasoning
salsa, cheese and lettuce for toppings
First, heat up about a tablespoon of oil in a skillet on the stove, at about medium-hi heat. Coat the onions and pepper in some of the seasoning (be sure to leave enough for the chicken). Add the veggies to the oil and stir-fry until the onions are transluscent and the peppers are crisp-tender. Remove from pan and cover to keep warm.
Without rinsing the pan, add another Tbsp of oil. Coat the chicken pieces with the remaining seasoning and add to pan, cooking until white inside and out.
Then all you do is build your fajita how you like it! We layered ours like this: chicken & veggies on the bottom, then lettuce, cheese, tomatoes and salsa. Enjoy!!
Saturday, May 1, 2010
Funny things I heard today. And a new Jonah-ism.
Overheard at the baseball field this morning: "Brandon! You can't steal...the bases are loaded, son!"
My daughter after spending time a the pool with daddy: "I had fun. I played on the step. I didn't go deep because I can't slim."
And the newest Jonah-ism: "I love watching stuff that ends in '-ball'. You know, baseball, softball, football..."
My daughter after spending time a the pool with daddy: "I had fun. I played on the step. I didn't go deep because I can't slim."
And the newest Jonah-ism: "I love watching stuff that ends in '-ball'. You know, baseball, softball, football..."
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