Thursday, December 9, 2010
Day 343, 2010
Tonight I decided to post a picture I took of the reflection of our tree in the window... I was going to take a picture of the gift I got my one of my besties.. but sometimes I think she reads this blog.... (Robyn, shame on you if you are still reading.. it's in the mail!)
Wednesday, December 8, 2010
Day 342, 2010
These are actually pictures of my Christmas Tree using the same technique of Bokeh with just a little bit different effect... isn't this wild. I took these this morning. If you'd like to try it... I found the directions here...You've heard me mention their website before... KevinandAmanda.
Tuesday, December 7, 2010
Day 341, 2010
Monday, December 6, 2010
Day 340, 2010
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| No matter how old they get, they still want to lick the bowl and beaters! |
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| Ashlea loves peanutbutter batter |
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| Our peanutbutter balls for buckeys |
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| Ashlea's favorite Oreo Balls before dunking in chocolate |
By the way....
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| Still Snowing!!! |
Sunday, December 5, 2010
Day 338, 2010
Woke up this morning to find this gorgeous snow falling. Hard to capture in a photo, but I love it when the snowflakes are big fluffy ones like these are.
Saturday, December 4, 2010
Day 337, 2010
Friday, December 3, 2010
Thursday, December 2, 2010
Day 335, 2010
I have just one thing to say about today.. Chicken and Dumplings... Yea Baby!! Thanks Doug! He made this scrumptious dish! This is a Tyler Florence recipe..
In case you wanted to know:
Chicken & Dumplings: (just so you know.. Doug actually used leftover turkey in this... so the first section was done... can't tell a difference!)
Servings: Serves 4–6
Ingredients
Chicken and stock:
1 whole organic chicken , 4 to 5 pounds
2 bay leaves
1 head garlic , split through the equator
6 sprigs thyme
Kosher salt
4 to 5 black peppercorns
Vegetables:
2 carrots
1 large onion
2 ribs celery
1 clove garlic
4 sprigs fresh thyme , leaves only
Extra-virgin olive oil
1/2 cup chopped fresh flat-leaf parsley
Buttermilk-Chive Dumplings:
2 cups flour
1 Tbsp. baking powder
1 tsp. salt
2 eggs
3/4 to 1 cup buttermilk
1/4 cup chopped chives
Directions
To make chicken: Place chicken and all ingredients into a slow cooker and cover with water. Set on low (according to manufacturer's instructions), and cook until chicken is falling apart.
When done, remove the chicken. Strain the stock and shred the meat into big pieces.
To make vegetables: Slice vegetables up into a julienne, and set a large sauté pan over high heat. Add a 2-count of olive oil, and sauté vegetables until translucent. Fold vegetables into the slow cooker with the stock. Fold the shredded chicken back into the mixture and season well. Add chopped fresh parsley and stir. Turn slow cooker up to high while you make the dumplings.
To make dumplings: Sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold.
Mix just until the dough comes together—the batter should be thick and cake-like. Using a small ice cream scoop, make dumplings and layer into the slow-cooker. Place the lid back on. Turn cooker up to high and leave for 30 minutes until the dumplings are cooked and puffed up slightly.
In case you wanted to know:
Chicken & Dumplings: (just so you know.. Doug actually used leftover turkey in this... so the first section was done... can't tell a difference!)
Servings: Serves 4–6
Ingredients
Chicken and stock:
1 whole organic chicken , 4 to 5 pounds
2 bay leaves
1 head garlic , split through the equator
6 sprigs thyme
Kosher salt
4 to 5 black peppercorns
Vegetables:
2 carrots
1 large onion
2 ribs celery
1 clove garlic
4 sprigs fresh thyme , leaves only
Extra-virgin olive oil
1/2 cup chopped fresh flat-leaf parsley
Buttermilk-Chive Dumplings:
2 cups flour
1 Tbsp. baking powder
1 tsp. salt
2 eggs
3/4 to 1 cup buttermilk
1/4 cup chopped chives
Directions
To make chicken: Place chicken and all ingredients into a slow cooker and cover with water. Set on low (according to manufacturer's instructions), and cook until chicken is falling apart.
When done, remove the chicken. Strain the stock and shred the meat into big pieces.
To make vegetables: Slice vegetables up into a julienne, and set a large sauté pan over high heat. Add a 2-count of olive oil, and sauté vegetables until translucent. Fold vegetables into the slow cooker with the stock. Fold the shredded chicken back into the mixture and season well. Add chopped fresh parsley and stir. Turn slow cooker up to high while you make the dumplings.
To make dumplings: Sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold.
Mix just until the dough comes together—the batter should be thick and cake-like. Using a small ice cream scoop, make dumplings and layer into the slow-cooker. Place the lid back on. Turn cooker up to high and leave for 30 minutes until the dumplings are cooked and puffed up slightly.
Wednesday, December 1, 2010
Day 334, 2010
Took this photo with my phone... this is the extent of our office decorations! It cracks me up every year... I go down the hall... pick up this box that has this stuff in it... including the extension cord for the lights and even the hangy thingie to hang the wreath... and I put it up and badbabing...badaboom... it's Christmas! LOL Yes, it's a very Staunch office environment, so I really shouldn't be complaining... Fa la la la la... la la la laaaaaaaaaaaaaa :)
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