Many Merry Memories Christmas
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December 18, 2010
November 6, 2010
Happy Hiccuping Baby
Introducing our happy-hiccuping-baby! Evelyn Rose. Just a glimpse of a typical morning in the Riley living room.
~ hiccups away
June 2, 2010
My favorite time of day.
~ delight
May 27, 2010
Rituals.
Never fails between 7 and 8pm baby girl likes to do jumping jacks or something! I treasure these sweet moments with her and can't wait to create many more rituals together, as a family, and between her and Zach.
I think these will be my first sewing project for the little bean, little booties with velcro. I'll share the final project. Pattern by Amy Butler.
Do you remember favorite rituals you had with your family growing up?
I loved on Saturday mornings when John (stepdad) would make pancakes and we would take our fork and turn them into states and try to guess what state it was.
I find myself so grateful for this little bean, thankful for this easy pregnancy, and slightly anxious but also dreaming about our future together!
Just a glimpse...
I think these will be my first sewing project for the little bean, little booties with velcro. I'll share the final project. Pattern by Amy Butler.~ peace
May 6, 2010
Carolina BBQ
All right, well I finally at at the infamous restaurant, The Pit!! And had their Eastern North Carolina chopped pork and it was great. It motivated me to put up the recipe I found for Carolina vinegar based BBQ sauce. Here it is, I really didn't accurately measure ingredients and changed it a bit. I highly suggest going to the link I provide and reading the other reviews, they helped me.
"This type of sauce is popular in North Carolina. You can use this sauce as a basting sauce, or just mix it into your cooked meat when you are ready to eat."
1 cup cider vinegar
1 tablespoon salt
1/2 teaspoon cayenne pepper
1 teaspoon crushed red pepper flakes
1 tablespoon brown sugar
(Jill’s changes – after letting it sit over night, I heated it up and added more brown sugar and Franks/Texas Pete hot sauce to it).
DIRECTIONS:
1.In a small bowl, combine the vinegar, salt, cayenne pepper, crushed red pepper flakes and brown sugar. Mix well and allow ingredients to mesh for about 4 to 8 hours before using.
See All Recipes to read others’ reviews and how they adapted the recipe: http://allrecipes.com/recipe/vinegar-based-bbq-sauce/detail.aspx
April 28, 2010
March 6, 2010
Kumquat.
Here is the little bug at 8 weeks. We're 10 going on 11 weeks tomorrow.
If you look closely in the top right photo you can see his/her eyes. Double click on the photo to make it bigger.
~ delighted.
January 16, 2010
black bean tacos.
ps. I have to admit this is slightly inspired by Jack in the Box's 99 cent tacos - although more more delicious, healthy, and fun. There is no Jack in the Box in North Carolina.
Black Bean Tacos with Feta and Cabbage Slaw
Makes 5 servings (as a side) Makes 2 servings with some left over as an entrée only.
Beans
1 can (15-ounce) black beans, drained
Alternatively:
Trader Joe’s (TJ) Refried beans with jalapeno (not spicy at all)
Or cook and refry your own beans from scratch (and eat rest throughout week or freeze)
1/2 teaspoon cumin (I use more)
1/2 teaspoon salt
5 white or yellow corn tortillas
With the can of TJs beans it made 8
Slaw
1 tablespoon lime juice (buy 2 limes, you’ll want lime wedges for the tacos)
5 teaspoons olive oil, divided
2 cups coleslaw mix (may want a bit more see bottom for idea for leftovers)
2 scallions, chopped (or more! - they always go to waste anyway.)
1/3 cup chopped fresh cilantro (or more to taste, we like cilantro)
Ground black pepper, to taste
Hot sauce, to taste
Alternatively:
· The first time I added Tapatio Hot Sauce to the slaw and Green Tabasco to the taco, it
seemed a little tasteless.
· The next time I added more authentic salsa to the TJs beans, in addition to more cumin,
and added nothing to the slaw (except more lime and EVOO) – this was MUCH more
flavorful.
1/3 cup crumbled feta cheese (no need to measure)
Instructions
1. In a small bowl, combine the beans, cumin and salt. Use a fork to partially mash. Divide the mixture between the tortillas, spreading it evenly over 1 side of each. Set aside.
Alternatively: I cooked (warmed) the beans on the stove and added cumin and salsa.
2. In a medium bowl, combine the lime juice and 2 teaspoons of the olive oil. Add the coleslaw mix, scallions and cilantro, then toss well. Season with pepper and hot sauce. Set aside.
Alternatively: Be more liberal with the lime, EVOO, onions, and cilantro…and skip the hot sauce if you added salsa to the beans for a kick. You can always add hot sauce to the end product.
3. In a large skillet over medium-high, heat the remaining 3 teaspoons of olive oil. Add the tortillas in a single layer, bean side up, in batches if necessary, and cook for 1 minute.
Alternatively: I was low on EVOO, so I used corn oil, but I think I used a lot more than 3
teaspoons. I’m not recommending this, but it worked. 3 teaspoons just didn’t seem like
much, but healthier than what I did. Don't worry if you used the TJs refried beans and the oil gets messy, just go with it, it will taste good.
4. Fold the tacos in half, then cook for about another minute per side, or until golden brown. After they are all cooked…
5. Fill each taco with a quarter (whatever) of the coleslaw mixture and the feta cheese. If desired, drizzle with additional hot sauce (if desired).
Black Bean Tacos with Feta and Cabbage Slaw
Makes 5 servings (as a side) Makes 2 servings with some left over as an entrée only.
Beans
1 can (15-ounce) black beans, drained
Alternatively:
Trader Joe’s (TJ) Refried beans with jalapeno (not spicy at all)
Or cook and refry your own beans from scratch (and eat rest throughout week or freeze)
1/2 teaspoon cumin (I use more)
1/2 teaspoon salt
5 white or yellow corn tortillas
With the can of TJs beans it made 8
Slaw
1 tablespoon lime juice (buy 2 limes, you’ll want lime wedges for the tacos)
5 teaspoons olive oil, divided
2 cups coleslaw mix (may want a bit more see bottom for idea for leftovers)
2 scallions, chopped (or more! - they always go to waste anyway.)
1/3 cup chopped fresh cilantro (or more to taste, we like cilantro)
Ground black pepper, to taste
Hot sauce, to taste
Alternatively:
· The first time I added Tapatio Hot Sauce to the slaw and Green Tabasco to the taco, it
seemed a little tasteless.
· The next time I added more authentic salsa to the TJs beans, in addition to more cumin,
and added nothing to the slaw (except more lime and EVOO) – this was MUCH more
flavorful.
1/3 cup crumbled feta cheese (no need to measure)
Instructions
1. In a small bowl, combine the beans, cumin and salt. Use a fork to partially mash. Divide the mixture between the tortillas, spreading it evenly over 1 side of each. Set aside.
Alternatively: I cooked (warmed) the beans on the stove and added cumin and salsa.
2. In a medium bowl, combine the lime juice and 2 teaspoons of the olive oil. Add the coleslaw mix, scallions and cilantro, then toss well. Season with pepper and hot sauce. Set aside.
Alternatively: Be more liberal with the lime, EVOO, onions, and cilantro…and skip the hot sauce if you added salsa to the beans for a kick. You can always add hot sauce to the end product.
3. In a large skillet over medium-high, heat the remaining 3 teaspoons of olive oil. Add the tortillas in a single layer, bean side up, in batches if necessary, and cook for 1 minute.
Alternatively: I was low on EVOO, so I used corn oil, but I think I used a lot more than 3
teaspoons. I’m not recommending this, but it worked. 3 teaspoons just didn’t seem like
much, but healthier than what I did. Don't worry if you used the TJs refried beans and the oil gets messy, just go with it, it will taste good.
4. Fold the tacos in half, then cook for about another minute per side, or until golden brown. After they are all cooked…
5. Fill each taco with a quarter (whatever) of the coleslaw mixture and the feta cheese. If desired, drizzle with additional hot sauce (if desired).
6. Don't for get the lime wedges!!
(Recipe adapted from the February 2009 issue of Bon Appetit magazine)
Copyright © 2009 The Seattle Times Company
Idea for the left over slaw.
I just discovered KRAFT Asian Toasted Sesame Dressing. If you take the leftover slaw that you didn’t use mixed with spinach, and a wheat or spinach tortilla from TJs you have a fun little wrap for lunch. I mix the dressing, spinach and slaw in a Tupperware, put the tortilla in a baggie and wrap it up at lunch. Easy peasy!
Fun little find.
I’m hard pressed for authentic spices and salsa over here at times. Though, I have managed to make my own at time. However, I did discover this bottled “authentic” salsa at my local Latino grocery store (Compare). http://www.mymexicanpantry.com/zaaschila-real-mexican-salsa--3-chilie3.html It was actually ironic. I remember needed a certain more “authentic” salsa for my fish tacos recipe (i.e. not bottled salsa). In California I always used the one from the Deli part of Safeway. So I asked everyone I could, including the manager at Compare. I think they thought I was crazy – who is this white girl? I even asked the butcher – he said I’ll make it for you (or his mom or wife would). I forget where I ended up buying salsa that day, but it wasn’t there. Anyhow, a few months later I’m back in the sauce aisle and low and behold, Zaaschila!, which looked similar to the “authentic” consistency I was once searching for in that store. I wondered if they thought – hey if this white girl wants this – who else might want it? I’ll never know, but I’m happy with the product!
Ps. I’m not promoting the website above; I just did a Google search to show you what it looks like.
(Recipe adapted from the February 2009 issue of Bon Appetit magazine)
Copyright © 2009 The Seattle Times Company
Idea for the left over slaw.
I just discovered KRAFT Asian Toasted Sesame Dressing. If you take the leftover slaw that you didn’t use mixed with spinach, and a wheat or spinach tortilla from TJs you have a fun little wrap for lunch. I mix the dressing, spinach and slaw in a Tupperware, put the tortilla in a baggie and wrap it up at lunch. Easy peasy!
Fun little find.
I’m hard pressed for authentic spices and salsa over here at times. Though, I have managed to make my own at time. However, I did discover this bottled “authentic” salsa at my local Latino grocery store (Compare). http://www.mymexicanpantry.com/zaaschila-real-mexican-salsa--3-chilie3.html It was actually ironic. I remember needed a certain more “authentic” salsa for my fish tacos recipe (i.e. not bottled salsa). In California I always used the one from the Deli part of Safeway. So I asked everyone I could, including the manager at Compare. I think they thought I was crazy – who is this white girl? I even asked the butcher – he said I’ll make it for you (or his mom or wife would). I forget where I ended up buying salsa that day, but it wasn’t there. Anyhow, a few months later I’m back in the sauce aisle and low and behold, Zaaschila!, which looked similar to the “authentic” consistency I was once searching for in that store. I wondered if they thought – hey if this white girl wants this – who else might want it? I’ll never know, but I’m happy with the product!
Ps. I’m not promoting the website above; I just did a Google search to show you what it looks like.
January 13, 2010
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