Friday, October 14, 2011
From Waiting to Reading (in the Car)
Friday, July 8, 2011
What Did You Expect??
Tuesday, June 28, 2011
Three Ladies and a Closet
Thursday, May 26, 2011
S'More Please!
Thursday, May 19, 2011
Thank You for the Reminder, RLS
Monday, April 25, 2011
The Ultimate Cookbook
Friday, April 22, 2011
Worth the Work
Monday, April 18, 2011
Monday's Menu
This one is light, super easy and a nice change of pace if your menus usually revolve around chicken and beef!
Linguine with Shrimp Scampi
from the Barefoot Contessa
Vegetable oil (just a little to keep pasta from sticking)
Kosher salt
3/4 pound De Cecco Capellini pasta
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves (optional)
1/2 lemon, zest grated (if big lemons, use ½ a lemon…if small lemons, maybe whole lemon)
1/4 cup freshly squeezed lemon juice (approx. 2 large lemons)
1/8 teaspoon hot red pepper flakes
plenty of fresh-grated parmesan cheese
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 2 to 3 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, parmesan and toss well, and serve.
Saturday, April 16, 2011
Rest Up for the Sabbath
Wednesday, April 13, 2011
Your Local Library
Thursday, April 7, 2011
Resurrection Eggs
Tuesday, April 5, 2011
Cut It!
Wednesday, March 30, 2011
The Terrible Twos Mystery Solved!
Tuesday, March 29, 2011
Can't Come up with a Menu for the Week?
Monday, March 28, 2011
Savor These Days
Monday, March 14, 2011
Easter Tree
Friday, March 11, 2011
Kid's Art
Monday, February 28, 2011
Pistachio Chicken and Pudding Cups
Sunday, February 27, 2011
Keeping Up With the News Outside of Your Mommy World
Friday, February 25, 2011
The Kissing Hand
Wednesday, February 23, 2011
It's Just a Material Thing
ZEST!
Tuesday, February 15, 2011
Dry Hands?
Saturday, February 12, 2011
Love Your Valentine
Thursday, February 10, 2011
It's Just a Material Thing
Tuesday, February 8, 2011
Household Tips
Monday, February 7, 2011
Try and See...
Friday, February 4, 2011
Stepping Heavenward
Thursday, February 3, 2011
Cabin Fever? Part 3
Tuesday, February 1, 2011
Cabin Fever? Part 2
Monday, January 31, 2011
Cabin Fever? Part 1
Saturday, January 29, 2011
Sleeping Bag for Your Toddler
Wednesday, January 26, 2011
Household Tips
Monday, January 24, 2011
What's in the Pantry?
Sunday, January 23, 2011
Prayer Groups
Tuesday, January 11, 2011
Soak the Sponge
Monday, January 10, 2011
Homemade Granola
I just found this recipe on a friend's blog and I thought I'd pass it along (thanks, BG!):
Tracy’s Homemade Granola
3 cups old-fashioned rolled oats (not instant)
1 cup sliced almonds
1 cup sunflower seeds
1/2 T ground cinnamon
1/4 t salt
1/2 cup grade A dark amber syrup
2 T butter
1/2 cup craisins
1/2 cup dates
1/2 cup chocolate chips
1) Preheat oven to 325
2) Mix together the first 5 ingredients
3) In a small bowl, stir together the syrup and melted butter.
4) Pour the syrup mixture over the dry ingredients, coating the dry ingredients well.
5) Spread this mixture onto baking sheets (either greased or lined with parchment paper)
6) Bake at 325 for 30-45 minutes until golden brown, stirring occasionally.
7) Add the craisins, dates, and chocolate chips or whatever dried fruit combination you prefer.
Sunday, January 9, 2011
Reading Through the Bible in a Year
- http://www.gnpcb.org/esv/devotions/