Tuesday, June 30, 2009
Saturday, June 27, 2009
Friday, June 26, 2009
Thursday, June 25, 2009
Wednesday, June 24, 2009
**Not all sources forbid these practices when you are pregnant. In the end, you have to decide for yourself what you are and are not comfortable with.**
I decided to try my hand at coloring and highlighting my hair at home rather than in the salon. I ended up choosing Loreal Colour Experte Express. This is a two-step process. The first step is color and the second is highlights. I did the color here at home and took the highlighting portion along with me to M's parents' home this weekend so my sister-in-law/bff could help me apply them.
Step one, color:
Step three, haircut:
Sorry, these aren't the best pictures. I am happy with the results. I think that next time I will leave the highlighting solution a bit longer. (I didn't want to overdo it.)
Sunday, June 21, 2009
Friday, June 19, 2009
-1 c dry bread crumbs
-1/4 c finely chopped onion
-1/2 T salt
-1 t Worcestershire sauce
-1/4 t pepper
-2 lbs. ground beef
In a large bowl, beat eggs. Add next five ingredients. Crumble beef over mixture and mix well. Shape into 1" balls. (I used my cookie scoop to get even amounts and then reformed them a bit with my hands.)
Place meatballs on greased racks in shallow baking pans. Bake at 400 degrees for 10-15 minutes or until no longer pink, turning often; drain.
Once cooled, place meatballs into Ziploc storage bag and freeze.
Thursday, June 18, 2009
Wednesday, June 17, 2009
Tuesday, June 16, 2009
I can't wait for another free Saturday morning!
Monday, June 15, 2009
Friday, June 12, 2009
-3 c. shredded cooked chicken or beef
-1 jar (16 oz) salsa
-1 can (16 oz) refried beans
-1 can (4 oz) chopped green chilies, drained
-1 envelope burrito seasoning
-1/2 c. water
-16 flour tortillas (8 in), warmed
-16 oz Monterey Jack cheese (shredded)
In a large skillet or saucepan, combine meat, salsa, beans, chilies, seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 min. until heated through.
Spoon about 1/3 c. off-center on each tortilla; top with cheese. Fold edge of tortilla nearest filling over to cover. Fold ends of tortilla over filling and roll up. Wrap individually in aluminum foil. Freeze up to 2 months.
Place foil packets on a baking sheet. Bake at 350 for 50 minutes or until heated through. If thawed, bake for 25-30 minutes.
Thursday, June 11, 2009
M, Peachy, and I journeyed south for his funeral after affirmation on Sunday. What a celebration of the eternal reward waiting for all of us. We know that Grandpa Z is in heaven living a pain-free life eagerly awaiting his family's arrival there.
Here is a picture at the dinner of Grandma Z (another wonderful example of a follower of Christ) with Peachy.
Wednesday, June 10, 2009
Tuesday, June 9, 2009
Peachy and her cousins:
Peachy and her grandparents:
Little Peachy with us (her parents):
Friday, June 5, 2009
This is how the recipe appears there. I made a few changes to make it easier. Like I just bought sliced pepperoni and a block of Mozzarella. (This time I even found mini pepperonis!! So cute.) Enjoy!
-2 plum tomatoes, seeded and chopped
-1/2 med. red onion, chopped
-8 fresh white button mushrooms, sliced
-1 sm. green bell pepper, seeded and chopped
-1 stick pepperoni, casing removed and cut into a small dice
-1 pound ball fresh Mozzarella, diced
-20 leaves fresh basil, torn or thinly sliced
-1 # wagon wheel pasta, cooked to al dente and cooled under cold water then drained
-1 t. garlic salt
-1 t. dried oregano leaves or Italian dried seasoning
-1 rounded T. tomato paste
-2 T. red wine vinegar
-1/3 c. extra-virgin olive oil
-Freshly ground black pepper
Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano, tomato paste and vinegar together. Stream in extra-virgin olive oil, and continue to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad.