In celebration of Dave's 30th birthday, we all went to see KU play at the Alamo Dome here in San Antonio. KU won, and we had lots of fun.
Tuesday, April 5, 2011
Wednesday, March 16, 2011
Family Trip to Daddy's Favorite Store
I've started working on Spooky's room. Last Sunday, we made a family trip to Lowe's to get some paint mixed. Fun times!
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| Waiting for our paint |
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| Starting Potty Training Early :) |
Friday, March 11, 2011
Project Simplify: Master Closet
Being home, I've caught the spring cleaning bug. I'm linking up to Tsh at SimpleMom to do Project Simplify. I've had all week to work on it, and in my procrastinating glory, I did it Friday afternoon.
Here's the naughty BEFORE closet:
In the end, I took two bags of clothes to the Goodwill, and two to the trash can! Woot!
I had bought this shoe organizer a couple weeks ago, and finally put it together and sorted out the craziness that was my shoe pile in the back of the closet. Now I won't have to determine which pair of shoes I wear based on which pair I find first.
I just got out of the Army, so I got to get rid of all my old uniforms. That freed up quite a bit of closet space and resulted in TWO empty drawers in the dresser!
Ahhhhh AFTER:
Here's the naughty BEFORE closet:
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| Crazy pile in the back corner |
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| Can't open the door all the way :( |
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| Unused shoe organizer |
I had bought this shoe organizer a couple weeks ago, and finally put it together and sorted out the craziness that was my shoe pile in the back of the closet. Now I won't have to determine which pair of shoes I wear based on which pair I find first.
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| Pretty :) |
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| I wrangled up all my scarves and put them on this nifty scarf hanger |
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| I still have to go through my jewelry |
Ahhhhh AFTER:
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| I thought I needed to buy more hangers before this....I ended up with a ton left over. |
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| The back corner of the closet...now we can open the door all the way! |
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| Now off to play with Spooky! |
Wednesday, March 9, 2011
Sunday, November 21, 2010
Spinach and Mushroom Quiche with Wild Rice Crust
Today is a fabulously cloudy and cool autumn Sunday. Great for dilly-dallying, enjoying a cozy baby snuggled close in the Moby, and doing a little cooking.
We had a bag of spinach and a Costco-sized container of mushrooms that weregoing bad needing to be used.
Serves 6.
Adapted from Cheap Healthy Good via All Recipes.
1 tablespoon olive oil
1 medium onion, chopped
8 ounces button mushrooms, sliced
1 10-ounce bag fresh baby spinach, roughly torn or chopped
2 extra large eggs
5 extra large egg whites
1-1/2 cups cheese grated (I used sharp cheddar, but any kind will work)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper (or more if desired)
1 box Uncle Ben's Wild Rice, prepared A few shakes cayenne pepper (optional)
1) Preheat oven to 350°F. Coat a 9-inch casserole dish or deep pie pan with cooking spray.
2) In a large nonstick skillet, heat oil over medium-high heat. Add onions and mushrooms. Saute 5 or 6 minutes, until onions start to soften and ‘shrooms are a little browned.
3) Add spinach. Spread around and cook until almost all of the leaves are wilted, stirring occasionally.
4) When finished, pour spinach mixture on to a plate. Spread out and let cool for a few minutes. (You’re doing this so it won’t cook the eggs prematurely when they're combined.)
5) Prepare the Uncle Ben's Rice according to package directions. Spread into the bottom of your dish.
6) Combine eggs and egg whites in a large bowl. Beat lightly. Add cheese, salt, pepper, and cayenne if using. Stir. Add spinach mixture and stir quickly to blend. Quickly pour into pie pan and shake a little to spread out.
7) Bake about 30 minutes. Remove from oven. Let cool 10 minutes. Serve, enjoy!
We had a bag of spinach and a Costco-sized container of mushrooms that were
Serves 6.
Adapted from Cheap Healthy Good via All Recipes.
1 tablespoon olive oil
1 medium onion, chopped
8 ounces button mushrooms, sliced
1 10-ounce bag fresh baby spinach, roughly torn or chopped
2 extra large eggs
5 extra large egg whites
1-1/2 cups cheese grated (I used sharp cheddar, but any kind will work)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper (or more if desired)
1 box Uncle Ben's Wild Rice, prepared A few shakes cayenne pepper (optional)
1) Preheat oven to 350°F. Coat a 9-inch casserole dish or deep pie pan with cooking spray.
2) In a large nonstick skillet, heat oil over medium-high heat. Add onions and mushrooms. Saute 5 or 6 minutes, until onions start to soften and ‘shrooms are a little browned.
3) Add spinach. Spread around and cook until almost all of the leaves are wilted, stirring occasionally.
4) When finished, pour spinach mixture on to a plate. Spread out and let cool for a few minutes. (You’re doing this so it won’t cook the eggs prematurely when they're combined.)
5) Prepare the Uncle Ben's Rice according to package directions. Spread into the bottom of your dish.
6) Combine eggs and egg whites in a large bowl. Beat lightly. Add cheese, salt, pepper, and cayenne if using. Stir. Add spinach mixture and stir quickly to blend. Quickly pour into pie pan and shake a little to spread out.
7) Bake about 30 minutes. Remove from oven. Let cool 10 minutes. Serve, enjoy!
Saturday, June 5, 2010
Simple
IF YOU HAVEN'T GOT ALL THE THINGS YOU WANT, BE GRATEFUL FOR THE THINGS YOU DON'T HAVE, THAT YOU DON'T WANT.
-UNKNOWN-
Wednesday, December 9, 2009
Nothing is better for the sniffles...
This is a great chicken noodle soup recipe--simple, hearty, and healthy. I've been under the weather lately, and a big batch of this has been my staple this last week. It speeds things up to use an already cooked rotisserie chicken from the supermarket deli.
Chicken Noodle Soup
Recipe by Tyler Florence
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Directions
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
Chicken Noodle Soup
Recipe by Tyler Florence
Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 quarts chicken stock, recipe follows
8 ounces dried wide egg noodles
1 1/2 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
1 handful fresh flat-leaf parsley, finely chopped
Directions
Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.
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