Tuesday, March 16, 2010
Saturday, March 6, 2010
So, check out the new site and leave a comment to enter into the giveaway. You have until Monday by noon (EST) to enter in to win one of these two totes. Good Luck! And enjoy the (we've been staying up late getting it presentable) site!
Friday, March 5, 2010
Yesterday, Ainsleigh and Annabelle happily received their very own blankets. I know what this means for them: they will become their most prized possession.
Carried everywhere, it'll be their most valuable sleeping aid for the next four years. (That's at least where we are with Caroline's.)
It was a moment to celebrate together.
And a little sneak peak for tomorrow.... see you then!
Thursday, March 4, 2010
I love the size, slightly awkwardly large. Perfect for random toys and crayons for occupying kids during church. And perfect for an overnight tote for face wash and makeup.
Oh, wait, I don't ever have any "overnights".
Either way, there are plenty of ways to fill this up.
Maybe one for the car, one for kids' trips...
If you love the tote, check back again this Saturday for a giveaway of one of these here totes, to celebrate the new blog with me!
(I'll be giving away 2 totes from my favorite fabrics!)
Monday, March 1, 2010
Until then, here is a tasty chicken entre with a kick that we love. And if you're worried about the kiddies, don't. Tone down the spices or barely coat their strips.
Oven Baked Pecan-Crusted Chicken Fingers
- 1 cup pecan pieces
- 1/2 cup bread crumbs
- 1 tablespoon plus 2 teaspoons Essence, recipe follows
- 2 large eggs
- 1/4 cup olive oil
- 2 pounds boneless, skinless chicken breasts, cut lengthwise into strips
- Chopped parsley, garnish
- Honey Mustard Dipping Sauce, recipe follows
Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.
In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.
In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.
*Essence (Emeril's Creole Seasonings):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Honey Mustard Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons Creole mustard or other hot whole-grain mustard
- Pinch salt
- Pinch cayenne, or to taste
In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)
Yield: approximately 3/4 cup
(recipe taken from foodnetwork.com)
Sunday, February 28, 2010
drum roll please...
the new blog that Bobby has put all of his free time (what you're probably thinking is exactly right: he doesn't have much) into will be complete this week.
And to think I thought we were almost done with it back in September!? That's life with kids for ya!
It has been an ongoing project that Bobby has had to teach himself as he goes: I couldn't be anymore pleased with it or his dedication to me through it.