Wednesday, June 30, 2010
Summer Wedges
Summer sale is happening right now at heels.com. Like these wedges from Chinese Laundry for $53:
Cabin Fantasy
To do: Live in a cabin that can't decide whether the living room is indoor or outdoor.
{via Black*Eiffel}
{via Black*Eiffel}
Beach Season
This is a shot of a beach in New Jersey.
Thank goodness on the west coast we have a little more room to spread out.
Thank goodness on the west coast we have a little more room to spread out.
Cranberry Crock Pot Chicken
We are having people over for dinner tonight at 6. I'm work until 5 and I have a 20 min commute. So today was a day for one of those super fast, simple, delicious, sophisticated, affordable genius meal ideas.
So I called... my brother? (He's 17.)
Backstory: Last time I was rummaging through my parents fridge looking for sustenance during a wedding planning marathon, I can across a tupperware of chicken in a yummy looking sauce. It was heated (Oh blessed microwaves) and devoured. As I was licking my fingers my mother informed me that my teenage brother had made it... Huh? I didn't think he knew how to make anything other than poptarts. Apparently, for a recent church activity, they taught the boys how to cook, so Sam came home and made dinner for the family. I made a note to abscond with the recipe at the nearest opportunity.
Which brings us to our adventure today in Cranberry Chicken. The orignal recipe was simply baked, however, with my short timeline I decided to give it a shot with the Crock Pot. I'll let you know how it turns out.
Crazy Simple Cranberry Crock Pot Chicken
Drop 6 boneless, skinless chicken breast in the Crockpot (frozen, thawed, whatever)
Mix in a bowl:
1 can whole cranberry sauce
1 packet dry onion soup mix
1 1/2 c. russian or catalina or french dressing (pick one)
Pour the cranberry mixture over the chicken. Cook on low for 8 hours.
ps. My favorite part is that this only has 4 ingredients. 4!
So I called... my brother? (He's 17.)
Backstory: Last time I was rummaging through my parents fridge looking for sustenance during a wedding planning marathon, I can across a tupperware of chicken in a yummy looking sauce. It was heated (Oh blessed microwaves) and devoured. As I was licking my fingers my mother informed me that my teenage brother had made it... Huh? I didn't think he knew how to make anything other than poptarts. Apparently, for a recent church activity, they taught the boys how to cook, so Sam came home and made dinner for the family. I made a note to abscond with the recipe at the nearest opportunity.
Which brings us to our adventure today in Cranberry Chicken. The orignal recipe was simply baked, however, with my short timeline I decided to give it a shot with the Crock Pot. I'll let you know how it turns out.
Crazy Simple Cranberry Crock Pot Chicken
Drop 6 boneless, skinless chicken breast in the Crockpot (frozen, thawed, whatever)
Mix in a bowl:
1 can whole cranberry sauce
1 packet dry onion soup mix
1 1/2 c. russian or catalina or french dressing (pick one)
Pour the cranberry mixture over the chicken. Cook on low for 8 hours.
ps. My favorite part is that this only has 4 ingredients. 4!
Tuesday, June 29, 2010
Monday, June 28, 2010
Let's fly away
This shot reminds me of the last James Bond movie, Quantum of Solace. (Weird name, still a good movie.) It kind of makes me wish I were more dramatic and austere and mysterious.
Gun Theory
"You can go a long way with a smile. You can go a lot farther with a smile and a gun."
-Al Capone
-Al Capone
Scientific Theory
"The scientific theory I like best is that the rings of Saturn are composed entirely of lost airline luggage."
-Mark Russell
-Mark Russell
Camping!
It has been about 5 years since I've been camping. That's a long time. But I grew up backpacking in the San Bernardino mountains with my dad and my sister and I love being up in the mountains.
So now that I have an Eagle Scout for a husband, I decided that our first order of business was to reaquaint ourselves with the wilderness.
We reserved a camp site at Heart Bar Campgroud. We set up our little tent (another wedding present) and ate homemade chocolate chip cookies while playing Mexican Train Dominos until the sun went down and we built a fire.
The next day we went for a hike up and back down the Aspen Grove trail. We witnessed a helicopter rescue of a hiker who fell down and bumped his head (they seemed to be overreacting a little bit with the helicopter) and then ate trail lunches by the river and read for an hour before heading home.
All in all our renewed relationship with the wilderness is one that I think we will continue to maintain.
Although next time I think I might lobby for a tent set up like this...
Friday, June 25, 2010
Roasted Vegetables and Polenta
IKF is a wonderful husband. The way our schedules are arranged right now, he gets home before me everyday and makes dinner. This week however, I requested two nights of the kitchen to myself to try out some of the recipes that I uncovered in our new cook books. (Yay for wedding presents!)
I wish I had taken pictures because it was so pretty! But alas, a description will have to suffice and you'll have to see for yourself.
This entire preparation took less than 30 mins and was delicious. I am so thrilled to find ways to eat that are healthy (vegetable based, low-fat), affordable (no obscure and expensive ingredients), sophisticated (not tuna casserole or top ramen) and quick (30 mins max).
Shopping list:
Various vegetables - The more variety you have the less you need of each.
This time I picked up:
One small zucchini
One small red onion
One red bell pepper
One handful of fresh green beans
Fresh rosemary (optional, but adds a neat flavor)
Olive Oil
Balsamic Vinegar
Polenta (They sell this pre-made in tubes, but I couldn't find any. The dry kind only took 10 mins to make in the microwave however)
Goat Cheese or similar (This time I used Boursin. It is easy to find in the cheese section and I wanted to use it in another recipe this week. It is really flavorful, a little goes a long way.)
Step 1: Preheat oven to 400
Step 2: Make polenta in microwave according to the instructions on the package, pour into a dish (I used an 8 in square pyrex) and put it in the fridge to cool and firm.
Step 3: Chop the vegetables into bite size pieces. Throw them together in a bowl and drizzle in the olive oil and balsamic vinegar. Make sure they are well coated, this recipe goes south when the vegetables get dry because they weren't covered.
Step 4: Spread the vegetables on an aluminum covered baking sheet, salt and pepper to taste, add a sprinkle of rosemary leaves. Roast in the oven, uncovered, for 20 mins.
Step 5: Pull out the polenta, turn over on a cutting board and cut into pieces. I cut the 8 inch square pan into four pieces. I like the larger, thicker polenta. Brown the polenta in a skillet on high heat using butter or olive oil.
Step 6: Assemble. Polenta on the plate, vegetables on top of the polenta, sprinkle with the goat cheese. Bon Appetite.
I turned out really well. IKF loved it. I was proud of myself.
Although next time I'm going to use a little more balsamic vinegar on the vegetables..
I wish I had taken pictures because it was so pretty! But alas, a description will have to suffice and you'll have to see for yourself.
This entire preparation took less than 30 mins and was delicious. I am so thrilled to find ways to eat that are healthy (vegetable based, low-fat), affordable (no obscure and expensive ingredients), sophisticated (not tuna casserole or top ramen) and quick (30 mins max).
Shopping list:
Various vegetables - The more variety you have the less you need of each.
This time I picked up:
One small zucchini
One small red onion
One red bell pepper
One handful of fresh green beans
Fresh rosemary (optional, but adds a neat flavor)
Olive Oil
Balsamic Vinegar
Polenta (They sell this pre-made in tubes, but I couldn't find any. The dry kind only took 10 mins to make in the microwave however)
Goat Cheese or similar (This time I used Boursin. It is easy to find in the cheese section and I wanted to use it in another recipe this week. It is really flavorful, a little goes a long way.)
Step 1: Preheat oven to 400
Step 2: Make polenta in microwave according to the instructions on the package, pour into a dish (I used an 8 in square pyrex) and put it in the fridge to cool and firm.
Step 3: Chop the vegetables into bite size pieces. Throw them together in a bowl and drizzle in the olive oil and balsamic vinegar. Make sure they are well coated, this recipe goes south when the vegetables get dry because they weren't covered.
Step 4: Spread the vegetables on an aluminum covered baking sheet, salt and pepper to taste, add a sprinkle of rosemary leaves. Roast in the oven, uncovered, for 20 mins.
Step 5: Pull out the polenta, turn over on a cutting board and cut into pieces. I cut the 8 inch square pan into four pieces. I like the larger, thicker polenta. Brown the polenta in a skillet on high heat using butter or olive oil.
Step 6: Assemble. Polenta on the plate, vegetables on top of the polenta, sprinkle with the goat cheese. Bon Appetite.
I turned out really well. IKF loved it. I was proud of myself.
Although next time I'm going to use a little more balsamic vinegar on the vegetables..
Thursday, June 24, 2010
Wednesday, June 23, 2010
The American West
I went to high school with Brian Loo. These are a few selections out of his ongoing photography project called The American West.
XKCD: Public Opinion
Subtext: "News networks giving a greater voice to viewers because the social web is so popular are like a chef on the Titanic who, seeing the looming iceburg and fleeing customers, figures ice is the future and starts making snow cones."
Tiger Dog
IKF, concerning our ongoing disagreement about the acceptable size for a pet, I submit this acquisence: If our dog looks like a tiger, I don't care what size it is.
Tuesday, June 22, 2010
Google It
My favorite detail is the old school Nintendo controller belt PLUS wallet chain in the background.
Awesome. Thanks Geekologie.
Linen suits are for summer
I love old Italian men. They age gracefully and with so much personality. I love their flair.
A wonderful story
The Modern Hive is one of my favorite blogs, and as IKF and I begin our life together and try to plan for our future, this story made me smile and gave me a lot of hope.
I've only been doing this for two weeks, but first thing that I've learned is that marriage takes faith. Big giant leaps of faith. To let go of your former life that was familiar, to let go of the safety of the family you grew up in, to commit to someone you barely know that you'll be with them for the rest of your existence... Even knowing that you will both evolve during that time.
I'm grateful that IKF has been willing to take these leaps with me.
I've only been doing this for two weeks, but first thing that I've learned is that marriage takes faith. Big giant leaps of faith. To let go of your former life that was familiar, to let go of the safety of the family you grew up in, to commit to someone you barely know that you'll be with them for the rest of your existence... Even knowing that you will both evolve during that time.
I'm grateful that IKF has been willing to take these leaps with me.
Favorite wedding picture so far
We are eagerly awaiting the final professional pictures from the wedding, but in the meantime, this is my favorite captured from the people's cameras:
Subscribe to:
Posts (Atom)
