Friday, July 18, 2014

Ava Is A Good Sport

I ask her to stick her head in things..

And she does.

Thursday, July 17, 2014

Mount Rushmore

Did you know this:
 Was supposed to look like this:

Turns out midway through Lincoln
the rock shifted and they decided they
had better quit while they were ahead.

Poor guy, he's missing his left ear.

Wednesday, July 16, 2014


If anything could make me open this little 
site back up, those two words can.
And did.
And it has been so long, sadly, since I have been in
Blog mindset, that I didn't take a picture
of the final product.

I hang my head in shame.

But this was sooo stinkin' good
and I put it on grilled cheese sandwiches that
I baked!
With three cheeses!
Including Bree!

I gotta share:

The Jam
1 pound bacon cut into 3/4 inch pieces
1 1/2 cups diced onions
3/4 cup water
1/2 cup pure maple syrup
1/2 cup balsamic vinegar
1/4 cup brown sugar
2 T. Dijon mustard

In a large heavy pot, cook the bacon till browned and crisp.
Drain on a paper towel. 
Reserve 1 T. of the grease and cook the onion in it
until soft (about 8 min.)
brown sugar
and Dijon.

Bring to a boil and then reduce to simmer, add the bacon back in 
and cook, stirring occasionally until thickened.
1-2 hours.
Once it's all nice and thick (mine took all of 2 hours!)
break down mixture with food processor or
immersion blender to get it top a spreadable consistency.

You can spread it on a shoe, 
or on toast with a poached egg, 
or on incredible grilled cheese sandwiches.

Here's how to make multiple 
grilled cheese sandwiches at once
have the center get all melty.

Preheat oven to 450 degrees
assemble sandwiches as you would to grill them, 
butter and all, 
place on a cookie sheet
and bake 6 minutes,
cook 6 more minutes and

You are welcome.

Thursday, April 3, 2014

Cilantro Lime Tilapia

I have found that Tilapia and Salmon
are crazy easy fish to cook
but there is precious little you do to 
alter the fish itself.
Most of the variety in the dishes come from
the side you serve it with or a sauce.

My tried and true method of cooking
both fish is:
brush both sides with oil
(olive or grape seed)
salt and pepper
put under broiler set on low
cook for 8 minutes.
Perfect every time.
No need to flip, just sometimes 
I will turn the pan 1/2 a turn.

I have tried dusting the fish with some other
spices and that usually works nicely.
If I'm doing Mexican I'll dust it with
smokey paprika
or some chiplotle chili powder.
I think some Garam Masala
for Indian flavor would be good.
The only things I would stay away from 
would be the "leafy" dried spices.
I think they would burn.

I have found a new to me blog
that is proving to be a great source of ideas.

Food Faith Fitness

Here is the link to the recipe

I cooked the fish by my method
and Honey felt the lime was a bit over powering
so maybe cut it by half.


Wednesday, April 2, 2014

Bacon Granola

Why wouldn't you?
I found a recipe for this but I actually like my
own granola concoction better. 
But the addition of bacon can only help, 

Here is my granola formula:
 3 cups of old fashion oats
2 cups of chopped nuts
1 cup coconut
1/4 cup ground flax seed
1/4 cup coconut oil
1/4 cup agave
1 tsp. vanilla
1 tsp. cinnamon

And here's where it gets fun, 
chop some bacon and cook it till almost crisp, 
it's going to crisp up while it cooks in the granola.
Mix the bacon in with the granola, 
spread on 2 baking sheets
and bake at 250 degrees
for about 1.5 hours, turning
every 15 minutes till golden. 

Once it's out of the oven add any dried fruit you like.


Tuesday, April 1, 2014

Brokenness Aside

Some songs just speak to me.
We sang this one a couple of weeks ago in church
and the first line really hit me.

Brokenness Aside

Will Your grace run out if I let You down?
'Cause all I know is how to run.

'Cause I am a sinner. 
If it's not one thing it's another.
Caught up in words, 
tangled in lies.
But You are a Savior and you take
brokenness aside.
And make it beautiful.

Will you call me child
when I tell you lies?
'Cause all I know is how to cry.

It's so human to have our "limits"
that it's so hard to fathom a 
limitless God.
Limitless in

I let God down
a lot.

His grace won't run out.

Thank you, God.

Monday, March 31, 2014

Chicken Cordon Bleu Casserole

I've taken a little time off.
For no reason.
Just lazy.
Or very busy.
But mostly a little of both.

I did make a really good casserole
last week. 
I forgot to take a picture, but I do have this:
Once you get past the cute, look at Mike's plate.
That's what is left of the casserole
that was supposed to feed 6-8. 

There were four of us.
So just, heads up.

I used one rotisserie chicken, 
I think two would have been a better choice
(and maybe have extend it by a couple of servings.)

Also, in her notes, the author mentions that the deli ham
 and cheese seem to release salt as
 they cook down so you
may want to reduce the salt in the sauce. 
No, you WANT to reduce the salt.
Mine was a bit salty.

I also felt there was a lot of sauce so I didn't 
use it all. I just got a good covering over the cheese
and called it done. 

I roasted some asparagus to go with it.
Good choice, but a green salad would be good too.
Sometimes what to "serve with" is a bigger
challenge than the meal itself.