Goals? Yes - usually money related. This year:
Cut back on cable.
Read more books from the library (and avoid late fees).
Photograph more street stuff, and join the Bloomington Photography Club
Make a budget and stick to it.
So far, that's all that I NEED to do - but the list usually gets longer as the year goes on.
We'll see what happens!
Christmas shopping: $362
Dog booties & dog jacket for MONSTER's first snow: $40
MONSTER pooping on my mom's carpet AFTER FIRST SEEING SNOW: Priceless
The cost of MONSTER: $85
Hookworm & eye infection treatments: $248
Doggie kaopectate: $8.99
Giving MONSTER's kaopectate to another vomiting dog: Priceless
Does that sort of sum up our trip home for Christmas? I'll have more stories later, but at this point, I just can't help laughing! The things that happen can only happen to McTatty & Bimmer Man!
I love the yellowy orange of the lemons. They're a little green too, but that's ok!
EVOO. Why in the world did that come from Rachael Ray? People have been using extra virgin olive oil for quite some time now... EVOO... I think I'm in a mood...
Saute sliced mushrooms in the olive oil for a few minutes - til they're nice and brown. Do NOT add salt yet, the salt draws out all the moisture.
But you can add pepper. Just enough to taste it throughout the mushrooms.
Add the green beans and 2 cloves of garlic (minced).
Green beans get all gross and squeaky in your teeth if cooked for too long.
So they only need to be sauted for MAYBE 2 minutes at the most. I only had them in the pan ONE minute.
I always add lemon to cous cous. It's habit that I will never break. I had oranges, so I juiced a few of those and added a splash of orange to the cous cous too. It wasn't too bad! But, don't be like me. Stick with the lemon.
Combine the beans, mushrooms & cous cous.
Put on a plate very nicely. And eat. I would serve this with grilled chicken. Or salmon. Whatever's in the fridge. I've been on a money saving kick lately. You'll probably hear about that in my next post.
HAHA! Me? Save money? Yeah, right...
I did dig through a very large container to find the prettist ones at Walmart. One guy even called me picky. Ugh. Perfection? Well, no, that's not me. I just wanted the brightest red ones that I could find.
I'm really not that picky...
Step 5: Put salsa over the cheese, right in the middle.
Step 6: Wrap, burrito style leaving one end open so the melty cheesy goodness will show.
Step 7: Do the same to the other tortilla. "Ahh.... We meet again." I love Taco Bell's Chili Cheese Burritos.
You'll have twin cheesy tortillas!
Step 8: Microwave for 1 minute. It takes almost exactly 3 minutes to be in cheese Heaven.
Woo hoo, we finally have the option of NOT receiving one! Yea!
Oh yeah, and we finally don't have one just sitting on the floor beneath the kitchen island. I like recycling. And I like being able to opt out of all that crap.
I started putting together handmade cards a few weeks ago. Mostly of flowers and scenes from Brown County, Indiana. I'm selling them for $3 each OR 6 for $15. I have more listed on my Etsy Shop but to be quite honest, well, um, I haven't really had much time to figure Etsy out!
So, I've been busy trying to get everything together, keep the house clean, walk THE MONSTER and read. So in the meantime I've been keeping a list of recipes to make this weekend. Including a tarte of some sort, maybe some squash stuff, eh, who knows at this point, right? (Oh, yeah, and I'm going to a Thanksgiving but I don't know how I'm going to pack either! Or go tanning! Can you tell I'm freakin' out a little bit?).
It's time for vacation! (And I'll bring my camera, which means I will have a higher chance of taking pictures, woo hoo!)
The easiest cornbread ever...
Honey Cornbread Muffins
1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Special equipment: paper muffin cups and a 12-cup muffin tin
Preheat oven to 400 degrees F.
Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.