Friday, February 13, 2009
As I turned on the national news today I see that Flight 3407 has crashed (into a residential home) with 48 people on board! It reminds me of just how tragic and quickly lives can change. I just can't imagine what those poor families are going thru right now. It reminds me of how silly it is to get upset over trivial everyday things. If you have your health and your family-you have everything! What could be worse than hearing on the news or getting that dreaded phone call that one of your loved ones was on that plane. My heart goes out to them on this sad sad day...
Thursday, February 12, 2009
Wednesday, February 11, 2009
I just had to mention that southernstuf is giving away 2 free template makeovers. She's a Southern Girl too and like me thinks that "Everyone Should Have a Southern Accent." I would absolutely LOVE to win. I am in desperate need of a template on my blog. All is have is - Two Little Lambs in writing. So sad, I know. So keep your fingers crossed for me...And if I don't win I hope you do.
My almost 6 year old loves Pokemon. Before I had kids I had NO idea what Pokemon was - still a little confused. Each Pokemon belongs to a specific Species and has a different strength/power. My favorite is Pikachu (shown in this picture). [Pikachu is a forest-dwelling Pokemon that stores electricty in the pouches of its cheeks] If you've ever seen a Pokemon movie you have heard/seen Pikachu in action-"Pika Pika." So cute, but still a little weird....
Tuesday, February 10, 2009
Monday, February 9, 2009
My chef of a husband made this yummy dish last night. The kids loved it too-which was a great way to get some veggies in them! I have to admit I am NOT much of a chef and do not enjoy cooking like HE does. The recipe is as follows:
Spanish-Style Rice with WinterVegtables
Prep: 25 minutes
Cook: 30 minutes
Cook: 30 minutes
1-2 tsp saffron threads
7-8 cups vegtable broth
2 cups arborio or short-grain rice
1 med carrot
1 med red sweet pepper
1 small turnip
1/2 small acorn squash
4 green onions, thinly sliced
1 cup cremini mushrooms quartered
1/2 medium zucchini
5-6 tbsp olive oil
1. In a small saucepan combine saffron and 1 cup water, bring to a boil. Remove from heat. In large saucepan bring broth to boil, reduce heat. Cover and keep warm
2. In 12-inch skillet combine saffron mixture and rice, bring to boil over high heat. Simmer, stirring frequently until most of liquid is absorbed. Add carrot, sweet pepper, turnip, squash, add 1 cup broth and bring to boil, reduce heat to medium. Simmer and stir until most of liquid is absorbed. Continue adding broth 1 cup at a time, stirring constantly until rice is tender-about 20 minutes, adding 5 cups broth total.
3. Add green onions, mushrooms, zucchini and 1 cup broth. Cook and stir til liquid is absorbed. Add remaining 1-2 cups broth. Cook and stir til veggies are tender yet slightly firm in center (about 10 minutes).
4. Remove from heat, stir in 4 tbsp of the olive oil. To serve, drizzle with remaining olive oil and sprinkle with thyme.
Makes 8 servings.