I just wanted to let you know that Michael had a surgery today. We’re hoping his final one. We were told it went great. There’s a chance that the skin graft will fail though and he will need something else done, but they seem pretty hopeful. Here’s hoping!
I made this. I always see these different pasta things in the aisles at the supermarket and I think hmm…easy peasy–let’s do it. We do. This is one of those things we’re glad we tried it. It’s really creamy. It tastes good. I wish it’d have a deeper parmesan taste, but you can do that by adding a bit of your own parmesan if you choose, but it’s good without it too. In fact, my son said mom this is good stuff, what is it. He was told and then he says well let’s buy this again! It cooks at a normal time. It’s not quick, but it’s not so crazy that whenever you cook it ends up leaving you with chewy noodles. It’s perfect. We like it!
[ad_1] Use any olives with pits that you like; the Italian Castelvetrano bright green olives are sweeter than most olives, with a meaty bite. Chicken breast, legs, and/or wings will also work here, but white meat won’t be as succulent. This recipe is based on David Tanis’ in The New York Times. Serves: 3 to […] […]
I can’t promise you that I’ll write everyday or wont miss a week here and there…but I’m trying. Thank you all for the patience and kindness you’ve given me. I’m super behind in reading your messages, but I’m working on it! I made this recipe out of desperation and searching 100 different fajita recipes, because my been fajitas always taste like crap.
I’ve been trying to make meals at home as much as possible. Some of the meals I’ve been making are things I’ve already posted here. I have had no time to make meal plans, because things are always so chaotic. We’re actually going to burn clinic once a week right now. We’re also scheduled for surgery again this week on Thursday. I’m going to try my very best to get back into a good routine. I guess we will see what happens. I can’t wait until this is all over!
2 lbs of sirloin
2 bell pepper, sliced, various colors
1 onion, sliced
2 cloves garlic
1 tablespoon honey
1/2 juice from a lime
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
Mix all together in a pan. Put in the oven at 400 degrees. Cook until done. 15-20 minutes.
I really am sorry that I’ve been away. In the last week I’ve tried to type this post out maybe 20 times and deleted them, every time….
I’m starting to think my house has bad juju or something. Anything bad that can happen has happened since we’ve lived here. I guess ya’ll are wondering what has happened to make me leave you for so long….
Sigh…(holding my breath)….here it is…
5 weeks ago my husband was electrocuted. It was pretty bad. I can’t go into a lot of details, only because I want to respect his privacy right now. If he ever gives me permission to talk more in depth, I will. He’s given me permission to post this picture, but nothing further.
His chest and his hands were burned. He’s been in a lot of pain. We spent the last 4 weeks at a burn unit here in North Carolina. He’s already endured 4 surgeries and is scheduled for a 5th one at the beginning of November. It’s going to be a really long, long road for him. However, we’re going to be home permanently soon. In the meantime, please stick with me. I’m coming back. I think about this blog and my dear friends all the time.
I originally made these with less sugar. I thought they were great, but kiddo and hubby didn’t really love them until I added a tad more sugar. I’m not going to complain though, 3 teaspoons is nothing really. I really love that I’ve found at least a few new veggie recipes. It’s so hard to find something new and fresh. A lot of the stuff are things I wouldn’t be able to sell to these guys. I’ll have to find us some more.
Cooper is home from school now, I guess I better run and do some homework!
2 large sweet potatoes, peeled and cubed
4 tablespoons olive oil
3 teaspoons brown sugar
1 1/2 tablespoons paprika
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon poultry seasoning
1/2 teaspoon chili powder
Pinch of cayenne powder
Mix everything in a bowl. Place on Lined pan. Bake for about 15 minutes on 425. Flip potatoes and cook for an additional 10-15 minutes.
Cooper is the kind of kid that wont eat a ton of veggies, but he’s weirdly not picky about a lot of other things. My husband and I sat here and talked about what we thought he’d not try, since we had two veggies that were newbie recipes. I said I bet he wont try the sweet potatoes I made, but hubby swore he’d stick his nose up to the cabbage. Wasn’t he surprised when Cooper took a bite and said yum this is good! He tried the sweet potatoes and wasn’t a huge fan. I was a little shocked, but he’s in this kick where he thinks sweet potatoes have to have marshmallows on them. That crazy kid. I’m glad I found another item that I can get him to eat. It makes me feel a lot better. I realized how tired the guys are of the same ol’ stuff. I’m still on the hunt for recipes!
1 head of green cabbage, cut into wedges, core removed
Bacon cut into half pieces
salt and pepper
1/4 cup butter melted
Put the cabbage in a glass baking sheet. I used a dutch oven and it worked perfectly. Top with salt and pepper. Drizzle with olive oil. Pour butter over the cabbage. Bake with lid on, or with aluminum foil over it for 30 minutes. Baste with butter. Cook another 15-20 minutes. It should be almost tender at this point. Bake for another 10-15 minutes to slightly brown the top. I did about 10 to prevent a ton of browning. Serve.