Tuesday, December 14, 2010
Friday, December 10, 2010
more baby
so, lately i haven't had much time to take any photos =( so, i am just posting some things i am working on instead.
this one is more classic looking--less cutesy than the others i've posted.
this one is more classic looking--less cutesy than the others i've posted.
Tuesday, December 7, 2010
Friday, November 19, 2010
Friday, November 12, 2010
Thursday, November 4, 2010
Thursday, October 14, 2010
Wednesday, September 29, 2010
jason and jennie tie the knot!
the cutest flower girls. too bad dring's elbow is in the way >_<
there they are!
i know this is by no means a good picture. but it captured a great moment =P
Thursday, September 23, 2010
still going strong!
does anyone want some? soon i hope to find something more interesting to take a picture of.
Thursday, September 9, 2010
Wednesday, September 8, 2010
Thursday, September 2, 2010
tomatoes!
todays harvest. look at my two huge ones!
and here is what i made with them!
sauce and tomato tart
Monday, August 30, 2010
Thursday, August 26, 2010
Tuesday, August 24, 2010
Tuesday, August 3, 2010
Thursday, July 29, 2010
ratatouille "recipe"
the amounts of veggies are very rough estimates. just use however much you want! add more if you want to feed more =)
olive oil
1 large onion, diced
3 cloves of garlic, smashed
4 bell peppers (any color) chopped up in to 1/2" pieces
5 medium zucchini chopped up in 1/2 " pieces
3 yellow crookneck squash chopped up in 1/2" pieces
1 container mushrooms, sliced
4 small eggplants chopped in to 1/2" pieces
10 or more large tomatoes (depending on how tomatoey you want it)
salt and pepper to taste
coat a hot pan with olive oil and add the garlic and onion, sautee until onions turn golden brown in color. Transfer to a large soup pot and keep the heat of the large pot on low. cook each of the vegetables separately in the pan with olive oil and after each is done, transfer it to the large pot. cook the vegetables in the order listed in the ingredients. the eggplants and mushrooms are more spongy and will soak up all of the oil, therefore they should cook in the pan last. If vegetables become too dry when cooking, add more olive oil, or add some white wine. meanwhile, in another pot boil the tomatoes. once the skins crack, turn off heat, strain and run cold water over them. peel the skins off and discard. after all of the other vegetables have been cooked and are in the large pot, add the tomatoes and mash them up, mixing all of the veggies together. add salt and pepper to taste and simmer the pot until you reach your desired consistency.
olive oil
1 large onion, diced
3 cloves of garlic, smashed
4 bell peppers (any color) chopped up in to 1/2" pieces
5 medium zucchini chopped up in 1/2 " pieces
3 yellow crookneck squash chopped up in 1/2" pieces
1 container mushrooms, sliced
4 small eggplants chopped in to 1/2" pieces
10 or more large tomatoes (depending on how tomatoey you want it)
salt and pepper to taste
coat a hot pan with olive oil and add the garlic and onion, sautee until onions turn golden brown in color. Transfer to a large soup pot and keep the heat of the large pot on low. cook each of the vegetables separately in the pan with olive oil and after each is done, transfer it to the large pot. cook the vegetables in the order listed in the ingredients. the eggplants and mushrooms are more spongy and will soak up all of the oil, therefore they should cook in the pan last. If vegetables become too dry when cooking, add more olive oil, or add some white wine. meanwhile, in another pot boil the tomatoes. once the skins crack, turn off heat, strain and run cold water over them. peel the skins off and discard. after all of the other vegetables have been cooked and are in the large pot, add the tomatoes and mash them up, mixing all of the veggies together. add salt and pepper to taste and simmer the pot until you reach your desired consistency.
Wednesday, July 28, 2010
ratty pooey
made some ratatouille this weekend. the first night was too vegetarian for some people so the second night we made it we made "rich man's ratatouille" by adding sausage and pasta.
Tuesday, July 20, 2010
Monday, July 12, 2010
Thursday, July 8, 2010
Monday, June 28, 2010
Tuesday, June 22, 2010
strawberry galette
wish i had better strawberries to use. next time i'm stopping by the berry stand. the super easy recipe is below...
Strawberry Galette
Serves 4-6
Strawberry Galette
Serves 4-6
1 pie crust, store-bought or homeade
10-15 strawberries, stems removed and sliced
3 tbsp. white sugar
2 tsp. corn starch
1 egg, beaten
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Clean the strawberries, remove the stems and slice them lengthwise. Place the sliced strawberries into a bowl and sprinkle the sugar and cornstarch on top. Gently stir the strawberries until the sugar and cornstarch evenly cover the berries.
Roll out pie crust. Layer the berries overlapping each other inside the pie crust starting one inch from the edge. Fold the edge of the dough over the strawberries. Brush the dough with the beaten egg. Sprinkle all over with 1 tsp. sugar. Bake for 35-40 minutes.
Remove from the oven and let it cool for 5-10 minutes before slicing.
10-15 strawberries, stems removed and sliced
3 tbsp. white sugar
2 tsp. corn starch
1 egg, beaten
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Clean the strawberries, remove the stems and slice them lengthwise. Place the sliced strawberries into a bowl and sprinkle the sugar and cornstarch on top. Gently stir the strawberries until the sugar and cornstarch evenly cover the berries.
Roll out pie crust. Layer the berries overlapping each other inside the pie crust starting one inch from the edge. Fold the edge of the dough over the strawberries. Brush the dough with the beaten egg. Sprinkle all over with 1 tsp. sugar. Bake for 35-40 minutes.
Remove from the oven and let it cool for 5-10 minutes before slicing.
Monday, June 21, 2010
Monday, June 14, 2010
Thursday, June 10, 2010
Sunday, June 6, 2010
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