Our dog Grouper has had quite the week. About two years ago, he slipped discs in his back and had major surgery. The whole experience happened again this week. But, we feel like it is too much to put us all through again to do the surgery. So, our buddy Groups is on crate rest and a lot of meds to see if he improves at all. But, he is basically paralyzed right now. We are in wait and see mode which is always so hard.
Grouper is such a great family dog, as long as you don't touch his feet. Stealer of socks... Best dog to watch eat a clementine... Best friend to Minnow... Gives great "dog hugs"... Great floor cleaner... Weird fascination with licking legs...Stealer of blankets and pillows... Always a friend to keep us company outside the shower....
Praying for you buddy...
Friday, February 4, 2011
Tuesday, February 1, 2011
Chicken Tortilla Soup
1 package boneless skinless chicken breasts
1 carton low sodium chicken broth
1 can diced tomatoes with jalapenos
1 can corn, drained
3 small onions, chopped
1 green pepper, chopped
1 T minced garlic
1 T adobo seasoning
1 T ground cumin
1 T dried oregano
1 bunch fresh cilantro, chopped
olive oil
salt and pepper
Toppings:
Tortilla chips
Shredded Cheese
Sour Cream
-Season chicken with adobo and bake at 375 for 15-20 min. Chop or Shred
-Meanwhile, saute onions and green pepper until softened in a stock pot over med heat.
- Lower heat to low, add tomatoes (with juice), corn, chicken broth, remaining seasonings and chicken. Cook on low for 30 min
- Add cilantro and other toppings.
1 carton low sodium chicken broth
1 can diced tomatoes with jalapenos
1 can corn, drained
3 small onions, chopped
1 green pepper, chopped
1 T minced garlic
1 T adobo seasoning
1 T ground cumin
1 T dried oregano
1 bunch fresh cilantro, chopped
olive oil
salt and pepper
Toppings:
Tortilla chips
Shredded Cheese
Sour Cream
-Season chicken with adobo and bake at 375 for 15-20 min. Chop or Shred
-Meanwhile, saute onions and green pepper until softened in a stock pot over med heat.
- Lower heat to low, add tomatoes (with juice), corn, chicken broth, remaining seasonings and chicken. Cook on low for 30 min
- Add cilantro and other toppings.
Ropa Vieja (Church Lady Style)
1 chuck roast (bone in)(about 2 lbs)
1 can crushed tomatoes
1 green pepper, sliced thin
3 small onions, sliced thin
2 carrots, peeled and chopped
1 T minced garlic
2 t ground cumin
2 t dried oregano
1 t (or more to taste) crushed red pepper
1 bay leaf
salt and pepper
olive oil
- Dry off, season (salt and pepper) and sear roast until browned on both sides in med/high pan. Set aside
-In same pan, add a little olive oil and saute onions, green pepper and carrots until softened, one at a time. (Add more olive oil if needed)
- Add all ingredients to crock pot. Cook on high for 4-5 hours or until meat falls apart easily.
-Remove roast, shred meat and discard bones. Add back to the pot. Season as needed.
- Serve over white rice.
1 can crushed tomatoes
1 green pepper, sliced thin
3 small onions, sliced thin
2 carrots, peeled and chopped
1 T minced garlic
2 t ground cumin
2 t dried oregano
1 t (or more to taste) crushed red pepper
1 bay leaf
salt and pepper
olive oil
- Dry off, season (salt and pepper) and sear roast until browned on both sides in med/high pan. Set aside
-In same pan, add a little olive oil and saute onions, green pepper and carrots until softened, one at a time. (Add more olive oil if needed)
- Add all ingredients to crock pot. Cook on high for 4-5 hours or until meat falls apart easily.
-Remove roast, shred meat and discard bones. Add back to the pot. Season as needed.
- Serve over white rice.
Saturday, January 22, 2011
Happy Valentine's Day!
Here is a pic of my new bunting that is on the way from the UK. This is the third bunting I've purchased from this little shop. Obviously, they are so cute that I might need one
for every holiday. Or, maybe I just spend too much time on www.etsy.com. (Or, as Ryan calls it, "etsing")
Here are some pics of the valentines I made for Teddy's class
for every holiday. Or, maybe I just spend too much time on www.etsy.com. (Or, as Ryan calls it, "etsing")
Here are some pics of the valentines I made for Teddy's class
Arugula and Romaine Salad with Apples, Oven Roasted Potatoes and Sugar & Spice Pecans
About a month ago, we went to The Flying Biscuit for dinner. To my surprise, my side salad came with roasted potatoes in the salad. Why hadn't I ever thought of that? Genius. So, I recreated the experience with this salad.
Even parts Romaine and Arugula, rinsed and chopped
1 McIntosh Apple, sliced thin
Potatoes:
4 Idaho potatoes, diced. Cover in olive oil, salt and pepper and Herbs de Provence. Bake at 400 till brown.
Sugar & Spice Pecans:
1 bag whole pecans. Toast in a medium hot pan with salt, pepper, 1/2 tsp ancho chili powder, pinch of cayenne pepper. Once toasted, add 4 tablespoons of sugar and a little water. Cook till water absorbs, stir constantly. Cool on a baking sheet.
Assemble salad and dress with Balsamic Vinaigrette. Yum!
Even parts Romaine and Arugula, rinsed and chopped
1 McIntosh Apple, sliced thin
Potatoes:
4 Idaho potatoes, diced. Cover in olive oil, salt and pepper and Herbs de Provence. Bake at 400 till brown.
Sugar & Spice Pecans:
1 bag whole pecans. Toast in a medium hot pan with salt, pepper, 1/2 tsp ancho chili powder, pinch of cayenne pepper. Once toasted, add 4 tablespoons of sugar and a little water. Cook till water absorbs, stir constantly. Cool on a baking sheet.
Assemble salad and dress with Balsamic Vinaigrette. Yum!
Friday, January 21, 2011
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