tag:blogger.com,1999:blog-39404233156867151192024-03-12T18:17:57.163-07:00Laugh Love CookRecipes and other various quips from my day to day life! :)Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-3940423315686715119.post-48041380202103529952015-04-14T09:54:00.000-07:002015-04-14T09:54:28.996-07:00What's in my bag?<div class="separator" style="clear: both; text-align: center;">
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This morning, I found myself sitting in my little office, doing the most mundane of tasks as I recover from the plague that has ripped through my body in the last week. I needed a cough drop, and my stash on the desk was gone. I reached for my purse, and dug around a bit, knowing that there had to be a cough drop in there somewhere--one does not just have the plague for a week and not have cough drops in her purse--and thus started the great purse clean out. Sadly, this is only about a month’s worth of accumulation, as this is a relatively new purse.</div>
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13 types of lip crap; my daddy’s watch; car payment coupons; 44 pens; 3 years’ worth of permanent ID badges from my kids’ school; antibacterial wipes (because kids and public toilets are never clean enough!); a lucky penny; a leather-wrapped notepad; house keys; a sensory chewy tube; 2 barrettes; 3 toothpicks; another tube of lip crap; 2 packs of gum; 2 phone charger ends; a jump drive; notes from a school board meeting; 2 prescription bottles filled with various OTC medications plus their original prescription meds; 2 packs of gum; a stick of spf 70 sunblock (tattoos!); a tube of cheap lotion from a cheap hotel; THE COUGH DROPS I WAS LOOKING FOR!!! plus a box of other cough drops that don’t work, but my daddy always got them for me when I was a kid, so I had to buy them for the sentimental side of me; 2 sample-sized bottles of my favorite essential oils; a coffee card I started while I was borrowing someone else’s car and then lost inside my purse; a business card that never made it to my wallet; my wallet (which is a whole mess of its own); a new pack of hair ties; my little hair tie case for my purse (clean hair ties FTW!...if they ever make it from the package to the case, anyway); car keys; a folio full of various sticky notes; a hair clip; and a handful of tampons off to the left.</div>
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And I wonder why my purse is so heavy.</div>
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My thoughts regarding this mess--</div>
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How, exactly, does one acquire 44 pens in one month? I mean, cool pens are one thing, but surely I have not encountered 44 new cool pens in the last month...or, well, apparently I have...but how does this happen?!</div>
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14 types of lip crap? I mean, ok, the different EOS containers appeal to my hoarder gene, but that's impressive, even for me.</div>
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The things that seemed noteworthy during that school board meeting sure were important, huh? ;)</div>
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*looks at my scaly hands* Perhaps I should refill that hotel bottle with decent lotion so it'll actually get used?</div>
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How is it possible that I can never find a hair tie, yet, there can be a full pack in my purse?</div>
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WHERE THE HECK IS MY HAND SANITIZER?!?!?!?!?! Seriously, all the crap in my purse and not a single bottle of hand sanitizer. I am getting entirely too lax if antibacterial Wet Ones are a replacement for hand sanitizer. </div>
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Ok, back to reality now that I have found that cough drop and repacked my purse. ;)</div>
Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com1tag:blogger.com,1999:blog-3940423315686715119.post-6073331692484634522014-07-06T11:42:00.003-07:002014-07-07T10:02:02.252-07:00Best Lemonade Ever....Ok, for the record, this is not exactly "lemonade." This is also not exactly "limeade." Lemon-Lime-Ade? Whatever you want to call it, it's awesome. I've made lemonade with honey, agave nectar, and any number of other sugar substitutes, and they were all good...but this by far the best tasting lemonade I have ever tasted, much less made. It is good mixed with liquor (tequila, whisky, vodka...all good!), it is good simply poured over ice. It's just awesome.<br />
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What you need:<br />
4 cups of fresh lemon/lime juice--I actually counted today, and I used 15 medium limes and 6 huge lemons<br />
2 1/2 cups of sugar<br />
ice<br />
water<br />
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That's really it. :) Boil the sugar with equal parts water until clear, and juice all of your fruit over a sieve. Pour the juice and sugar syrup into a 1 gallon pitcher and add enough ice to make it cold, and then top it off with water. Serve over ice.<br />
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<br />Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-8992086183444957652014-05-17T19:55:00.001-07:002014-05-17T19:55:50.845-07:00Husbands....Let me preface this by saying that I have perhaps the most helpful and eager to please husband in the world. He cleans my kitchen and washes the dishes and runs to the store while I'm cooking to grab that last second ingredient that I must've forgotten without complaint or even hesitation. He will take a shopping list to the store and even drag a child or two along in order to save ME the hassle. Yes, I love him. He's definitely a keeper, which is probably why I've kept him around for 12 years.<br />
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That said...is my husband the only husband out there who can't seem to make it through the grocery store, no matter how short his list is, without calling to clarify something or another? Tonight, he said he wanted chili dogs for dinner...um...well, ok, I guess. Not having ANYTHING to make chili dogs in the house, I sent him to the store with the following list: hot dogs, canned chili, hot dog buns, and cheese (written just like that). My phone rings about 15 minutes later:<br />
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"Honey, they are all out of Tillamook 2 pound bricks..."<br />
"Um, ok? So get something else..."<br />
"But..."<br />
"Then get 1 pound of Tillamook..."<br />
"I guess I *could*..."<br />
"Well, I don't see as you have much choice short of picking something else..."<br />
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Needless to say, he came home with a 1 pound brick of his favorite cheese. LOL!<br />
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But if it's not this, it's, "So, they have a 6 pack or an 8 pack of the item on your list...which do you want?" or "So I have a coupon for buy 2 get 1 free, but there are only two on the shelf..."<br />
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It is almost as though all of his grown-up judgment seeps out of his brain when he walks through the door of a grocery store...Someone tell me he's not the only husband that does this?<br />
<br />Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-40981540093537752872014-03-23T17:01:00.000-07:002014-03-23T17:01:49.801-07:00Work Smarter, Not HarderFirst off--hello! This is me, knocking the cobwebs out of the corners of my all-but-abandoned blog. :) Lots has happened since I last posted, but for the most part, I've simply been slacking in the blogging department because it's just easier to cook without taking photos and notes about recipes. Sorry! Forgive me? ;)<br />
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Ok…so, it's no major secret that we eat a ton of fruit around here, and that pineapple is no exception to that. In fact, we almost always have a pineapple or two laying around waiting to be cut--we munch on it, I serve it with dinner, and I even incorporate it into lots of breakfast, dinner and dessert recipes.<br />
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All that said, it's such a pain in the butt…I often spend 10-15 minutes neurotically trimming one, only to watch it basically vanish in less time than it took me to cut it up. However, I had a lightbulb moment a few months ago! I have always used my teeny tiny little biscuit cutter to cut out the core after I've trimmed and sliced the pineapple. I am not sure why it never occurred to me before…but the larger biscuit cutters are perfect for trimming off the skin!
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Simply slice the pineapple into 1/2-3/4 inch disks, choose the largest one that will fit inside the skin, and press (or pound) them through the pineapple!<br />
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So easy peasy--today I cut up 3 whole pineapples and it took me about 5 minutes total. :)
Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-68852526301854970352013-06-23T21:51:00.001-07:002013-06-25T20:27:45.948-07:00Paleo Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZzTkELWbnw-qIldk7g4U7mv9rqpPdu8M32FbUG_67k9SUVqKnR3Z94LwH3zUik-40CyJcD7hls-37cSfITFLAp01fvYjFdkuHtwqU1GoLv2_-G4Y3z1yySecSQ1Y0ZmJoIozwr4cOFo/s1600/brownies01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyZzTkELWbnw-qIldk7g4U7mv9rqpPdu8M32FbUG_67k9SUVqKnR3Z94LwH3zUik-40CyJcD7hls-37cSfITFLAp01fvYjFdkuHtwqU1GoLv2_-G4Y3z1yySecSQ1Y0ZmJoIozwr4cOFo/s320/brownies01.jpg" /></a></div>
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I'm not even sure what to call these other than "FABULOUS"!!! These are entirely sugar-free and Paleo-friendly! So yummy!<br>
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1/3 cup coconut oil (solid)<br>
2/3 cup honey<br>
1/2 cup unsweetened applesauce<br>
1 vanilla bean, scraped<br>
1 egg<br>
3 mashed bananas<br>
2 heaping tablespoons cacao powder (more or less to taste)<br>
1/2 teaspoon cinnamon<br>
1/4 teaspoon freshly grated nutmeg<br>
1/2 teaspoon salt<br>
2 tsp baking powder (more or less optional...will be a bit denser without it)<br>
2 tbsp arrowroot powder (optional…use a bit more coconut flour if you omit this)<br>
1 cup chopped almonds<br>
1/2 cup dried cranberries<br>
1 cup coconut flour (more or less…didn't measure)<br>
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Preheat oven to 350*. Grease a muffin tin with coconut oil.<br>
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Beat the coconut oil, honey, vanilla, applesauce and egg until well blended. In another bowl, mash the bananas, and mix in the cinnamon, nutmeg, salt, baking powder, arrowroot powder and cacao powder. Add to the coconut oil mixture. Add coconut flour 1/4 cup at a time until batter reaches desired consistency (think thick cake batter). Stir in almonds and cranberries.<br>
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Fill muffin tin half way with batter. Bake for 20-25 minutes or until a toothpick inserted half way between the edge and the center comes out dry. They will be heavy for their size, but so unbelievably good!<p>
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2 quart bags full of frozen pineapple--probably 2-3 pineapples worth<br>
1 cup honey<br>
1-2 tbsp five spice powder<br>
1/2 tsp fresh grated nutmeg<br>
1/2 inch fresh grated ginger<br>
pinch of kosher salt<br>
15-20 grinds of fresh black pepper<br>
1 vanilla bean (split & scraped....and put the whole thing in the pot)<br>
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Cook on high for about 2-3 hours, and then transfer it to the blender and puree. This made exactly 3 pints for me. :)
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Tonight I slathered it on grilled pork chops, and served it with grilled zucchini/red onion/yellow bell peppers, orange honeydew melon and a green salad. Absolutely, positively wonderful!
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What you will need:<br>
1 fresh pineapple--peeled, cored, and cut into chunks<br>
1 can coconut milk<br>
1/2 cup of plain greek yogurt (optional, helps with creaminess)<br>
1/2 cup of rum (I used Sailor Jerry's)<br>
1 tbsp vanilla extract (or about half the guts of 1 vanilla bean)<br>
coconut sugar to taste (more or less depending on how ripe your pineapple is--taste as you go!)<br>
a pinch of kosher salt<br>
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Mix it all up in your blender and pour into a glass baking dish. Cover with plastic wrap (push it down on to the surface of the liquid to prevent a "skin" from forming), and freeze until solid (likely overnight).
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When you are ready to serve it, remove from freezer and scrape the surface with a metal spoon to achieve the "shaved ice" look and texture. Serve in a pretty martini glass and garnish with a sprig of mint....or be like me and just throw it in a cereal bowl and hand it to your husband. ;)
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUICFzOQlUz8C1zqZF03W5XSUl44jtSpGibLaUXqIYs3aVm3r3wcOXqp6xR7sLdFAvmr0qk6YsSUcI5rNjh5Eksx87TR0bAF2RjyX-Dx8udgTIeyyjQy55lqqpoq5ebED5L5UKDS9WTE/s1600/988654_10200893178347654_1634592516_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcUICFzOQlUz8C1zqZF03W5XSUl44jtSpGibLaUXqIYs3aVm3r3wcOXqp6xR7sLdFAvmr0qk6YsSUcI5rNjh5Eksx87TR0bAF2RjyX-Dx8udgTIeyyjQy55lqqpoq5ebED5L5UKDS9WTE/s320/988654_10200893178347654_1634592516_n.jpg" /></a></div>Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-80657141142366028652013-06-03T21:30:00.000-07:002013-06-03T21:31:35.079-07:00Cherry Teriyaki SauceThis is easily the *BEST* thing I have ever eaten--out of my kitchen or otherwise. So unbelievably yummy!! And it is completely Paleo-friendly!<p>
6 fresh dates, pitted<br>
1/2 pound fresh or frozen & thawed bing cherries, pitted<br>
1/3 cup of HOT HOT water<br>
3-4 cloves of fresh minced garlic<br>
1" fresh minced ginger<br>
3/4 cup coconut aminos (you can use soy sauce if you don't care about the paleo aspect)<br>
1/2 tsp salt (omit the salt if you use soy sauce)<br>
2 tbsp coconut sugar<br>
2 tbsp lemon or lime juice<br>
<p><p>
Blend the dates, cherries and hot water until smooth. Pour into a pot along with all of the other ingredients and simmer. As is, this would make an awesome marinade for meat. Tonight, however, I quadrupled it and threw this into my crock pot on high with frozen chicken breasts. I cocked the lid in the last hour or two so the sauce could reduce once the chicken was cooked through, and I garnished it with green onions when I served it. :)
<p>
(adapted from strictlypaleoish.com's Paleo Teriyaki Sauce recipe)<p>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlaNJfGrShtE40c2KaMV99bBCzgPtG3QR_9YPfEoyUftnEDUW2A4DPn9qPWXpPDle7hNKxqsr3KR7MoZk8RLQ5ijjkvVhl0CXM8IZvvZUEs2pBqneW5Kgi3PKdZl0GdrtcZxnfez0-Ew/s1600/teriyaki.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMlaNJfGrShtE40c2KaMV99bBCzgPtG3QR_9YPfEoyUftnEDUW2A4DPn9qPWXpPDle7hNKxqsr3KR7MoZk8RLQ5ijjkvVhl0CXM8IZvvZUEs2pBqneW5Kgi3PKdZl0GdrtcZxnfez0-Ew/s320/teriyaki.jpg" /></a>Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-43018676499079954842013-05-12T20:22:00.001-07:002013-05-12T20:22:26.839-07:00Zucchini & Summer Squash SkewersStupid simple BBQ side dish. :) I took these up to my mom's BBQ today and they were a big hit. Simply yellow summer squash and zucchini, cut into thick slices. I squeezed a lemon over them all, and then drizzled some olive oil and then hit them with salt, fresh black pepper, onion powder and garlic powder. You could also add some onion, asparagus, etc. The sky's the limit! :)
<p>
Throw them on the grill over hot coals for about 5 mins per side and enjoy! :)
<p>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgazM6d4al4FHcI5w4d07s21KKt812VfQ7c4JGbaES0JKuJSXIbJ0QN3HwB-BqAc-SxL_4kcN9oeJPchJMCwXuuaxZlSfrxe_HJ4k_gjpFC8dWr0Cg9dJw977X9Gir5Po9qmeylO-NbZDQ/s1600/squash.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgazM6d4al4FHcI5w4d07s21KKt812VfQ7c4JGbaES0JKuJSXIbJ0QN3HwB-BqAc-SxL_4kcN9oeJPchJMCwXuuaxZlSfrxe_HJ4k_gjpFC8dWr0Cg9dJw977X9Gir5Po9qmeylO-NbZDQ/s320/squash.jpg" /></a>Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-36843859416320395352013-05-07T18:09:00.002-07:002013-06-16T19:25:30.055-07:00Pineapple/Mango SalsaBlogging this is kind of an afterthought, so bear with me. I had a couple mangos and a very ripe pineapple that needed to be used, so I thought I would throw together a pineapple/mango salsa. I basically followed my rule about pico de gallo--equal parts cilantro, onion and tomato with a bit of jalapeno--but without tomato, of course. I made approximately 12 cups of this salsa and served it over grilled pork chops and salads last night (OMG YUMMMM!!!). Everyone around me has been going to town munching on it and putting it on top of things all day today. I can confirm that it is awesome with multigrain tortilla chips (BAD husband for bringing those into the house!!), celery sticks, and green bell pepper slices. :)
<p>
<p>
What you need:<br>
1 medium sized pineapple<br>
2-3 very ripe mangos<br>
2 red onions<br>
1 bunch of cilantro<br>
2-4+ jalapeno peppers<br>
<p>
<p>
No brainer, really. Basically, just dice everything uber tiny and mix it all together. I used 2 jalapenos, and it barely had any heat...so I've been adding another jalapeno to just about every 8 ounce jar as I serve it and it is perfectly hot for my tastes. :)
<p>
<p>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTHmC3PT-eiiMBN97pKFrRfXFbhLSMMLNvBodRTa2otrLzr6jIs79vxCcfLyXklR-Yvrb3aO0uYh7JXNfUROjcvGBk851Up32aeHVghq4novAhowpLz_RR-reR-4S3cpgw-JXhpbmKzA/s1600/salsa.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTHmC3PT-eiiMBN97pKFrRfXFbhLSMMLNvBodRTa2otrLzr6jIs79vxCcfLyXklR-Yvrb3aO0uYh7JXNfUROjcvGBk851Up32aeHVghq4novAhowpLz_RR-reR-4S3cpgw-JXhpbmKzA/s320/salsa.jpg" /></a>Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-25064176053662802692013-04-20T13:27:00.001-07:002013-06-17T11:59:24.519-07:00PerspectiveI am always saying that perspective makes the world go 'round. Because it does. What I find horrible, you might not. What you find fan-freakin'-tastic, there's a good possibility that I'd find just ho-hum. Perspective is equally important in the kitchen.
<p>
So why am I writing about this? Because perspective makes the world go 'round. ;) Especially in the kitchen. What you see as a total failure today may shock you and turn out to be absolutely amazing in a few days or weeks when you have a lightbulb moment.
<p>
For example--last weekend, I bought a flat of strawberries to make jam, and since we are trying to cut out as much refined sugar as possible, I attempted to make a version using coconut sugar. It tasted great--coconut sugar has a caramel-y flavor to it, and it tasted like strawberry caramel....not exactly what I had in mind when I was dreaming about strawberry jam, but still pretty good. Problem is, even with twice the pectin, it did not set up like regular jam--apparently pectin prefers refined white sugar. *sigh* It set somewhat, but not like jam. And I was left with 8 or 9 jars of total fail, in my mind. I gave about half of it away and figured I'd use the rest in smoothies and on frozen yogurt and the like....and really just kind of stared at it for a few days.
<p>
Yesterday, I decided I'd make grilled chicken for dinner, and when I went to pull out BBQ sauce (refined sugar! -UGH- I need to toss that...), I had a lightbulb moment. I pulled out a jar of this jam, and used it like I would have used BBQ sauce and basted my grilled chicken with it. And...I gotta say...OMG. Best. Freaking. Chicken. EVER. Seriously awesome.
<p>
So, my strawberry creation totally failed when I looked at it as the jam I set out to create....but it totally *ROCKS* as a grilling sauce.
<p>
So why am I telling you this? To more or less drive home the point I'm always making--stay open minded in the kitchen. Just because something doesn't work out like you planned, doesn't mean it's a total failure. :) Perspective...it's your friend. :)
<p>
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Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-71009562203198468592013-02-07T10:33:00.000-08:002013-02-07T14:33:09.535-08:00Reading ListI know, I'm a total slacker when it comes to blogging these days. I promise, I am still feeding my family, I'm just not in a bloggy place these days, I guess.
<p><p>
So...I thought I'd provide alternate reading material and link y'all to a bunch of the blogs that I read on a regular basis. Check them out...they are awesome.
<p><p><p>
<a href="http://autism-daddy.blogspot.com/">http://autism-daddy.blogspot.com/</a><br>
One of the best blogs out there following the life of a family touched by Autism--and written from the Dad's perspective, which is totally refreshing!
<p>
<a href="http://www.creatingreallyawesomefreethings.com/">http://www.creatingreallyawesomefreethings.com/</a><br>
Awesome craft blog with tons of ideas, and almost everything they make is super cheap and feature things you probably have laying around the house or can acquire for almost nothing.
<p>
<a href="http://non-neurotypical.blogspot.com/">http://non-neurotypical.blogspot.com/</a><br>
This is an amazing blog written by a young lady who was diagnosed on the spectrum herself. What an amazing point of view she brings to the blogosphere!
<p>
<a href="http://www.starkravingmadmommy.com/">http://www.starkravingmadmommy.com/</a><br>
Not your typical "mommy blog"….ok, so maybe it is, but the author manages to stay wickedly entertaining and keep me interested, so that totally gets my vote. :)
<p>
<a href="http://www.rantsfrommommyland.com/">http://www.rantsfrommommyland.com/</a><br>
Seriously? With a name like "Rants From Mommyland," is there any question why I love this blog? The authors here go to great lengths to "keep it real" and find the humor in daily life with their kids. And they have a self-deprecating tone and know how to laugh at themselves when they pull a total mommy-fail moment…which makes me feel more normal. ;) haha!
<p>
<a href="http://farfromflawlesslife.blogspot.com/">http://farfromflawlesslife.blogspot.com/</a><br>
What can I say about this blog? I've followed her from almost the beginning, and just really love her blog. She jumped into blogging as she went through a divorce and more or less blogged her feelings throughout the process. I admire her strength and courage and her blog always brings a smile to my face as she shines through the trials she faces as her new life emerges from the ashes of her marriage.
<p>
<a href="http://pleasegivepeasachance.blogspot.com/">http://pleasegivepeasachance.blogspot.com/</a><br>
I've linked to this blog here and there all over my blog. I love her. Seriously. I met her on an online forum for military wives way back when I first married my husband 10-11 years ago (WOW!!!) and we've been online friends ever since. I love her blog and she is an awesome cook! I find myself making her recipes a couple times a month, and revisiting them over and over again. She makes wonderful spice blends all sorts of other yummy stuff. Oh and did I mention she has giveaways regularly? Yeah, she does. Go check it out. :)
<p>
<a href="http://happylittlebento.blogspot.com/">http://happylittlebento.blogspot.com/</a><br>
I have never packed a "successful" bento…my kids are super fussy eaters, and I normally just pack leftovers for my hubby when I pack his lunch and grab a salad for myself if I'm out of the house at lunchtime….but oh how much I love to swoon over cutesy bento lunches! :)
<p>
<a href="http://laboranddeliverance.blogspot.com/">http://laboranddeliverance.blogspot.com/</a><br>
Written by a male obstetrician who tends to take a natural attitude toward the birth process. He's snarky, he's funny, he's realistic and he offers a great perspective--one that is not often heard/seen--on the all things birth-related.
<p>
<a href="http://www.myspecialks.com/">http://www.myspecialks.com/</a><br>
I've followed this blog forever, so a list of blogs I read would not be complete without it. Military family with 5 kids and all the excitement that goes with it. haha! Just a charming blog. :)
<p>
<a href="http://www.the7msnranch.com/">http://www.the7msnranch.com/</a><br>
Executive turned New Mexico rancher….single woman doing what she wants to do and taking care of things herself. I love her. Most of her blog is about her animals, but she has quirky and down to earth insights and I just love her strength and confidence even when taking on new tasks. :)
<p>
<a href="http://thebitchywaiter.blogspot.com/">http://thebitchywaiter.blogspot.com/</a><br>
Yeah….I read his blog. He's kind of my guilty pleasure, actually. I laugh, I get irritated at stupid people with him, and I just overall love his attitude, honestly. His Facebook page rocks, too. :)
<p>
<a href="http://thepeanutblogs.blogspot.com/">http://thepeanutblogs.blogspot.com/</a><br>
"Peanuts" being an old nickname for the volunteer crowd in the help forums at Craigslist--aka "The peanut gallery." This blog features the weirdest, coolest, dumbest, and most interesting posts that they come across on craigslist (warning, sometimes they are offensive).
<p>
<a href="http://theblessingofverity.com/">http://theblessingofverity.com/</a><br>
I just have no words for this blog, honestly. It's written by a mom who, after adopting a very tiny malnourished and neglected child from a country in Eastern Europe (Bulgaria, I think), has made it her mission to help as many of the children from the same orphanage/institution that her daughter came from. Her family is currently in the process of adopting a son from the same orphanage.
<p>
<a href="http://www.theredneckmommy.com/">http://www.theredneckmommy.com/</a><br>
Yeah, I just love Tanis the Redneck Mommy. What can I say? She's quirky and unique and not afraid to be herself. She's been through a lot in her life and she continues to inspire and entertain her audience. :)
<p>
<a href="http://pintester.com/">http://pintester.com/</a><br>
(warning: language) I love this….She takes ideas from Pinterest and does them in her own uniquely "real" way and shows us all how they come out….usually hilariously awful.
<p>
<a href="http://pinstrosity.blogspot.com/">http://pinstrosity.blogspot.com/</a><br>
Same thing…not quite as entertaining IMO, though. :)
<p>
<a href="http://www.patiodaddiobbq.com/">http://www.patiodaddiobbq.com/</a><br>
Written by a competitive BBQ'er (BBQ'er? Yeah, I made up that word…y'all know what I mean). Awesome recipes, awesome advice. Just all around awesome.
<p>
<a href="http://www.bakerella.com/">http://www.bakerella.com/</a><br>
Bakerella, creator of cake balls and cake pops…need I say more? <3<3<3<3
<p>Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-68986917916091458422012-12-17T09:01:00.000-08:002012-12-17T09:01:50.024-08:00Cheesecake Bark<center>Ya know the best thing about barks? They take like no time, and almost no ingredients, but everyone always goes nuts for them, so they make awesome gifts. This one is stupid simple because I made it with leftover cookie ingredients (haha), but like all barks, you can dress it up however you want, really.
<p>
This one is super simple as I just did a white layer, but you could TOTALLY do a chocolate layer if that floats your boat, too.
<p>
What you need:
<p>
1 bag white chocolate chips<br>
1/2 cup chopped toasted nuts (whatever you have...I had some walnuts and almonds, so I used those)<br>
1/2 cup broken graham crackers (not crumbs, but little broken pieces...Golden Grahams would be good, too...)<br>
2-3 TBSP Cheesecake flavored dry instant pudding mix<br>
1-2 TBSP oil<br>
<p>
That's it, really. You can add whatever filling you want, but try to limit it to about a cup per bag of chocolate chips--and that will be a *LOT* of stuff, so if you like less stuff and more candy, then use maybe half a cup total.
<p>
Toast the nuts, melt the chocolate, yadda yadda. Mix the chocolate with a bit of oil to make it smooth, and then mix in the pudding mix. You're best bet is to mix in the "stuff" in the bowl and then spread the whole thing out on a parchment-lined cookie sheet as thin as you can get it (use a second piece of parchment on top and smoosh it around with your hands). Let cool until hard--about 10-20 minutes in the freezer if you're in a hurry.
<p><p>
Variation: Want a second layer? I would melt a bag of milk or dark chocolate chips and mix the nuts in with that and then spread it out, and then put the graham crackers in the white layer with the pudding mix and immediately spread that out on top of the dark chocolate layer.
<p><p></center>
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Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-63811323501444975122012-11-06T19:21:00.003-08:002012-11-08T18:07:42.462-08:00Drunken Carrots<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSNcP5mFk5Way24eJsuhb-rV-OPOcrhQL12BMYP3Thy8ievyQfRPJz-pOnrwQGYGII3bnpadrexUen7gKkku8cjHHU0QmUjdXKU14VWNx7Dbqb6rFYkNmHrsMczkG0Yvbr9HSjTsxieA/s1600/IMAG1181.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJSNcP5mFk5Way24eJsuhb-rV-OPOcrhQL12BMYP3Thy8ievyQfRPJz-pOnrwQGYGII3bnpadrexUen7gKkku8cjHHU0QmUjdXKU14VWNx7Dbqb6rFYkNmHrsMczkG0Yvbr9HSjTsxieA/s320/IMAG1181.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With Apple Juice</td></tr>
</tbody></table>
<br />
<br />
So, here's the thing: I really really REALLY hate cooked carrots. Like, I pick them out of canned soup, hate them. There is only one way I have ever truly liked them--and that is smothered in butter and nutmeg and cinnamon like my grandmother used to make them....and I've never been able to duplicate them. So yeah, I don't like cooked carrots....But these are absolutely DIVINE. Like, I made 2 full pounds of them for 2 people and there are no leftovers for tomorrow's lunch. LOL!<br />
<br />
<br />
So...what you need:<br />
<br />
2 pounds of baby carrots<br />
1/2 cup (thawed) frozen orange juice concentrate<br />
1/4 cup dark brown sugar<br />
1/8 cup rum--whatever, really, I used Bicardi Gold because I'm not a rum drinker and it was super cheap. LOL!<br />
<br />
That's it, really. You could totally garnish with some fresh rosemary at the end, but really, no need.<br />
<br />
Roast your carrots in a single layer on a baking tray at 400-425* for about 20 minutes, turning half way through. While your carrots are in the oven, mix together the orange juice, sugar and rum in a big bowl. Pull the carrots out and toss them with the other ingredients in the bowl to coat, and then put them back on the tray and back into the oven, tossing around to coat again every 5 minutes until the sauce is gooey and not runny.<br />
<br />
And just to show you how good these carrots were....I saved some in the bowl to plate and snap a photo of after we ate....and my husband ate them....straight out of the bowl. *sigh*<br />
<br />
Don't believe me?<br />
<br />
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You'll just have to trust me that they are awesome, and they look as amazing as they taste. Make them.<br />
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<br />
<br />
*****Variation******<br />
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Tonight I made these carrots again, but substituted apple juice concentrate, and added a quarter teaspoon of cinnamon. Again, pure bliss. I added a photo of the finished carrots from tonight's dinner. :)Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-31222964609655101822012-09-02T21:35:00.001-07:002012-09-02T21:35:30.070-07:00My Absolute Least Favorite Thing to Do in the Kitchen........next to dishes, anyway....<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXA3V0TDwccwjlHJvFhMkiyuMqxzCg12MuHayYfdnIYoqyiqi3Ys4ERhk7mHXOnD4ZYiCN4o1-BRZTYvcWsL0yjKVAHjLvxvnBwBmb2NDXv06N5m1VfZ5z4Q2Kg22fxa0FkoNdbqvRFk/s1600/meat.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxXA3V0TDwccwjlHJvFhMkiyuMqxzCg12MuHayYfdnIYoqyiqi3Ys4ERhk7mHXOnD4ZYiCN4o1-BRZTYvcWsL0yjKVAHjLvxvnBwBmb2NDXv06N5m1VfZ5z4Q2Kg22fxa0FkoNdbqvRFk/s320/meat.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">#firstworldproblems</td></tr>
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I *LOATHE* sorting and packaging meat to freeze!!! Hate it hate it hate it!!!! I hate it enough that I snapped this pic and called for volunteers on Facebook today....and then proceeded to tear apart my refrigerator's freezer and scrub it all down first. Wouldn't ya know the pile was still there waiting for me when I finished? *sigh*<br />
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What is your least favorite kitchen chore?<br />
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<br />Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-12436101880094110432012-08-11T15:36:00.001-07:002012-08-11T15:36:26.817-07:00So, I haven't been blogging.......but I have a good excuse! Well, ok, not really. It's summertime, and our meals aren't all that complicated or spectacularly worthy of sharing these days. A lot of salads, grilled meat, fruit, etc. And when I do actually make something more substantial, I forget to take photos, or my process is a lot like this:<div>
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Hmmm....I'm hungry....but I need to go shopping. Ugh. Ummmm...Ohhh!! Let's make some of Mom's drop biscuits! Yes, that's it!</div>
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*scoops some flour into a bowl.</div>
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*pours some sugar on top</div>
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*adds a good spoonful of baking powder</div>
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*adds a heavy pinch of salt</div>
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*scoops in some Country Crock (yes, I use this crap. Sue me.)</div>
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*mix*mix*mix*mix*mix*mix*</div>
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At this point, I remember I have blueberries in the freezer from before our vacation because I found them on a killer sale three days before we left and never used them...(lol)...and in a fit of brilliance, decide to add blueberries and some vanilla.</div>
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*pour a good splash of the vanilla extract into the coffee mug of milk waiting to go into the batter and add it to the batter.</div>
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*mix*mix*mix*mix*mix*mix*</div>
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Hrm....a little on the thin side, crap.</div>
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*adds more flour</div>
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Still thin. ugh.</div>
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*adds more flour</div>
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Ugh now it's too thick. Hrm. OHHHHH Yes, I have lemons in the fridge for my water and iced tea. Yes. I will sacrifice one to the baking gods.</div>
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*zests a lemon and adds it to the batter</div>
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*cuts lemon in half and squeezes the juice into the batter.</div>
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Awesome!</div>
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*stirs in blueberries</div>
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I suppose these are no longer drop biscuits...they're really more like scones at this point. Oh well. We'll just call them Lemon Blueberry Scones and all will be ok. Except...there's no way I'm taking the effort to roll them out and cut them into pretty triangles. In the spirit of the drop-biscuits they were originally supposed to be...I shall just scoop and drop them into the pan.</div>
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So yes...this is how my cooking processes have been lately. Not exactly blog-worthy, and even if I wanted to blog it, I couldn't, really, because I didn't measure anything OR take photos, or even use a recipe I could share. LMAO!</div>
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I do so very hope that everyone has been having a great summer, though!!! :) I will resume cooking again after school starts up in a few weeks, I'm sure. :)</div>
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<br /></div>Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-22474198829964612042012-07-15T11:10:00.002-07:002012-07-15T11:10:48.493-07:00Beer Battered FishIn a word, YUM!<br />
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Very very simple--you can use any kind of fish you like. I had some swai the night I did this, but you can use tilapia, catfish, cod, trout, red snapper...anything you like.<br />
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I didn't take any photos until the end because it was an afterthought since this is really that simple.<br />
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Start by filling a heavy-bottomed pot with about 2 inches of frying oil--vegetable oil is fine, peanut oil works well, too. Heat this to about 375-400. While your oil is heating up, put a little more than a cup of flour on a plate, and a little more than a cup of flour into a vessel that'll hold liquid. Season it with salt, pepper, and Old Bay. To one, add a whole 12 ounce beer and whisk it together. Prepare your fish--pat it dry, slice it into pieces that'll suit your purpose--making fish and chips? Slice it into strips. Making sandwiches? Sandwich sized portions. :)<br />
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When your oil is hot, take the fish, dredge lightly in the flour, then dunk it into the beer batter, and then back into the flour for a good coating before slipping it into the oil. (Do not overcrowd your pan--it will lead to greasy fish! Blech.) Cook for a few minutes on each side until it is perfectly golden brown, pull it out and drain it on a tea towel or paper towels or newspaper or a paper bag or or or, well, whatever. Serve. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcnOI6Vt-tcJpcdI__MA5t69Y1YcAEJJp6N6pwRoojjPP1LVttu7ocL0WjLU2xFycH5EM7b8i1yGTcp7O4i7xMAAnrfiFJFvG9E9281SaT7hngWS_jbBRhof41R42BQGjp7L5kwbHWX8/s1600/fish1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpcnOI6Vt-tcJpcdI__MA5t69Y1YcAEJJp6N6pwRoojjPP1LVttu7ocL0WjLU2xFycH5EM7b8i1yGTcp7O4i7xMAAnrfiFJFvG9E9281SaT7hngWS_jbBRhof41R42BQGjp7L5kwbHWX8/s320/fish1.jpg" width="320" /></a></div>
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This was my husband's sandwich....I may or may not have eaten mine while I was cooking....</div>
<br />Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com1tag:blogger.com,1999:blog-3940423315686715119.post-35729067452612297242012-07-14T12:46:00.000-07:002012-07-14T12:46:03.633-07:00Yet Another TipI slack, I know.<br />
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I have a few quick recipes to put up, but in the meantime, here's another tip....<br />
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I've always shredded cheese on top of a paper towel or directly onto my counter top or into a bowl or onto a plate, etc. But then I discovered <a href="http://laugh-love-cook.blogspot.com/2012/05/reynolds-pan-lining-paper.html" target="_blank">pan lining paper</a>....and this stuff is awesome. It doesn't tear under my box grater like foil or plastic wrap....and you can wrap up and store the leftovers right in the sheet you shredded the cheese onto, and there's literally *NO* mess to clean up. :) I cannot express enough love for pan lining paper. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh76NCtzCKCeshppGkPJdBIArOtPxbRTT5Ibx0GEJvh2wIxMg6eLY8E1AYJFgKHFApr-raIRnqf_7ud-6VsUbjJzgJIbSJf1y3iwEQ-66iDD3NyOuwmXhHUMJp6FfUjeT5zipAL2zUboKI/s1600/cheese1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh76NCtzCKCeshppGkPJdBIArOtPxbRTT5Ibx0GEJvh2wIxMg6eLY8E1AYJFgKHFApr-raIRnqf_7ud-6VsUbjJzgJIbSJf1y3iwEQ-66iDD3NyOuwmXhHUMJp6FfUjeT5zipAL2zUboKI/s320/cheese1.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc7PQz9YBjdWES7OIIPrqrrw8aBVvMvOub84BvPPX6VMGI2OcO7_hNDlYD9qm-EOPBZyN_6mpYB35DTuqf02uX_9Apd9v4EWr3pVZUZfAu-Elc9t4-5YpJV_LiO2G_7s3wvlu5esC8acs/s1600/cheese2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc7PQz9YBjdWES7OIIPrqrrw8aBVvMvOub84BvPPX6VMGI2OcO7_hNDlYD9qm-EOPBZyN_6mpYB35DTuqf02uX_9Apd9v4EWr3pVZUZfAu-Elc9t4-5YpJV_LiO2G_7s3wvlu5esC8acs/s320/cheese2.jpg" width="320" /></a></div>
<br />Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-34013765721822986112012-06-30T20:07:00.004-07:002012-06-30T20:07:57.331-07:00Basic Shredded ChickenI have another "recipe" in the works for a post in the next few days using this, but since I haven't posted lately, I thought I'd give you a quick method for shredded chicken that is more versatile than my taco chicken. Sorry no photos...I'll probably edit this post at some point with a photo, though. :)<br />
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4 boneless, skinless chicken breasts<br />
4 cups chicken or vegetable stock (honestly even plain water will do if you don't have stock)<br />
1/2 tsp garlic powder<br />
1/2 tsp onion powder<br />
30? grinds of black pepper<br />
1 tbsp Old Bay<br />
heavy pinch of salt if you use water<br />
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Bring everything but the chicken to a boil on your stove top. Add the chicken and cover the pot. Let the chicken poach in the simmering liquid for an hour or so, moving it around every so often. Pluck it out with tongs and shred it up.<br />
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Awesome for EVERYTHING from chicken salad to chicken in gravy to chicken burritos to salads to...well...everything.<br />
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<br />Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-51592344842172302352012-06-23T16:45:00.002-07:002012-06-23T16:45:29.349-07:00Another Tip...I promise I'll have a recipe up in the next few days (maybe tonight if we don't eat out?), but in the mean time, here's another little tip.<br />
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You remember my post about <a href="http://laugh-love-cook.blogspot.com/2011/11/my-kitchen-sponge.html" target="_blank">my kitchen sponge</a>, right? As awesome as that tip is...and I do still use that for the sponges for my dishes....this one is a little more useful. :)<br />
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I love this. If your kitchen is anything like mine, you are constantly gathering miscellaneous sponges and scrubbies and whatnot behind your faucet. I know I am. That's just where they seem to collect and multiply. SOS pads, Magic Eraser bits, bottle brushes, old dried up sponges, etc. They all land behind my kitchen faucet never to be used again. This is up there with my biggest pet peeves, actually. This grody mess drives me absolutely out of my mind and I am forever cleaning that catch-all spot out.<br />
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A couple months ago, my husband brought me some gorgeous flowers, and I pulled a vase out from under my sink to stick them in. When they died, I washed the vase and put it on the back of my sink to dry since I didn't put it in the dishwasher with the rest of the dishes from that load. Well, it took me a couple days to get around to putting it away, and when I went to put it away a few days later, my husband had conveniently (lazily? inconsiderately?) tossed my bottle brush and an SOS pad into it.<br />
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At first, I have to admit, I was irritated. That was a CLEAN vase, and now I would have to wash it again before I put it away. But then I thought about it.....I kind of like the idea of a "pretty" spot to stick all of this kitchen sink clutter. So instead of whining about it (haha!) I just tossed the rest of my clutter into it.<br />
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Ever since, I have no clutter behind my kitchen faucet. And even better? All those little bits of leftover Magic Eraser and SOS pads and whatnot? They actually get tossed into the trash because I don't want them in my vase! haha!<br />
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I figure sacrificing one of my favorite vases to use as a pretty clutter catcher is better than the grody mess behind my sink, right? :)<br />
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So...this tip totally goes to my husband for not thinking and dirtying my clean vase. LOL!<br />
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<br />Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-55974463501218874302012-06-18T06:00:00.000-07:002012-06-18T06:00:08.983-07:00"Produce Insurance"So since I'm not cooking much beyond throwing something on the grill these days, I thought I'd offer up a few little "tips" I have up my sleeve.<br />
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The first tip I have is about produce, and "protecting your investment," so to speak. I don't know about everyone else, but I spend a *LOT* of money on produce--a good 30-40% of my grocery budget, if I had to venture a guess. However, I am forever throwing things out because I forget I have them! I have tried keeping a list of what I have on the fridge and crossing things off as I use them, etc....it works, for about 2 weeks and then I get lazy and tell myself that I *WILL* remember I bought xyz because I'm gonna make this one recipe with it....and wouldn't a know it, 2 weeks later I find $10 worth of xyz sitting in the bottom of my produce drawer, soggy and gross. :(<br />
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My solution to this started off easy enough. Do not refrigerate anything that doesn't *HAVE* to be refrigerated or if I do not intend to eat it cold. If it's not refrigerated in the store, I don't refrigerate it at home. I take it out of the bags from the store and arrange my produce in pretty bowls or just along my countertop. I find that the produce I leave on my kitchen counter gets USED. Imagine that! ;)<br />
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A couple months ago, I was cleaning out my refrigerator. I pulled the drawers out, scrubbed them down and scrubbed underneath it. As I oooooh'd and aaaahhhhhhh'd at my newly sparkling clean refrigerator, and all the space down there, I thought that it was a shame that I had to reassemble everything and hide it. So I didn't assemble it right away. I put it off till the next day, and just neatly stacked the groceries that needed to be put back there in the bottom of my fridge. Well, one day led to three, which led to a week. After a week of using the bottom half of my refrigerator "open"....I decided I didn't want to put the drawer assembly back. So I put them away in my garage (seeing as how this is a rental house, I couldn't very well just toss it...).<br />
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After a couple weeks, I decided to buy some plastic baskets that can easily be washed and a wire shelf to put down there to replace the drawers, and I'm using the baskets in my fridge the same way as I do the ones on my counter top--take the produce out of the plastic sacks from the grocery store and arrange them, "bare," in the fridge.<br />
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Guess what? Not only does my crappy little rental house fridge look AWESOME, but I am not throwing away *NEARLY* as much produce because I actually *SEE* it every time I open the fridge.<br />
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I'm calling this little experiment "Produce Insurance." It's awesome! :)Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com1tag:blogger.com,1999:blog-3940423315686715119.post-36695264649540072962012-06-15T06:00:00.000-07:002012-06-15T06:00:05.708-07:00My Favorite Salad<div class="separator" style="clear: both; text-align: center;">
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Just a simple grilled steak salad. Heavy on the steak. :) No real recipe because it's just a salad, but this is my favorite. You could just as easily serve the steak with a salad on the side, but what's the fun in that? ;)<br />
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Preface: My husband practically cremated my steak, but I still love him. Sorry for the chopped off photo up there....The other two I took were blurry for some reason. Random.<br />
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This is a total convenience meal for us. I didn't even make my own croutons or fry up the bacon. Done this way, it goes together, including grilling the steak, in less than 20 minutes (assuming your grill is hot, and allowing time for the meat to rest before you cut into it....).<br />
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I usually mix baby spring mix with baby spinach....but I went to not-my-usual grocery store and found something called "half and half mix"....which, as the label described it, is baby spring mix and spinach mixed together. haha! Awesome. So I used that this time around. :)<br />
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So....half and half mix, tomatoes, cucumbers, bacon, croutons, grapes (do you SEEEEEE those blueberry-sized grapes? How utterly adorable. If you find bigger ones, you might cut them in half...I normally do), cheese (which I could give or take, but the husband's gotta have it...LOL!). The only thing missing is sunflower seeds, but it's just as good without them if your husband munched all of yours and didn't tell you before you went to the store.</div>
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Just grill the steak to your liking (I prefer mine Medium....my husband totally cremated it....don't be like my husband. LOL!), and fix the salad how you want it...add dressing (blech), if you must, put the steak on top and eat it. :) I usually drizzle a very very small amount of olive oil on my salads just to make all of the smaller 'stuff' stick to everything else, because otherwise I wind up with a plate full of bacon and cheese and sunflower seeds after the salad is gone....not that those last few forkfuls aren't utterly amazing....but, it just feels wrong to miss out on all that yumminess throughout the rest of the salad.</div>
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So yeah. Quick, simple, no-brains-required dinner....one that we eat a few times a week, either with grilled chicken or grilled steak.Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-50068607090514276402012-06-12T21:06:00.001-07:002012-06-12T21:08:39.822-07:00Cake Pops<div class="separator" style="clear: both; text-align: center;">
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A friend of mine asked me for this method, and I told her I'd blog it for her, so here goes. This is *THE* most forgiving "recipe" EVER. I seriously cannot think of a single way to mess it up that cannot be fixed.<br />
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Oh, and this is TOTALLY <a href="http://www.bakerella.com/" target="_blank">Bakerella</a>'s thing, not my own. I just *do* it...I didn't come up with it and mine are in no way as cute as hers, even when I go to the effort to decorate them. haha!<br />
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So here goes. You'll need: Cake, frosting, chocolate of some kind, sticks. That's it, really. You can make your own cake, or use a boxed mix. You'll need about half a cup of frosting--I figure half a can per box when I use store bought, but you could totally make your own as long as it was a buttercream of some kind for consistency. For the chocolate, anything will work, really, and unless you're great at tempering chocolate, and you have all the patience in the world to do it, I recommend almond bark. I know it's not real chocolate, but no one will ever know. You cannot taste the difference once it's ON the cake pop, I promise. I'm a chocolate snob, but they taste just fine dipped in almond bark. Add to it that Almond bark runs about $4 for 24 ounces, where candy melts (which are the same darn thing, but in disc form) run about $2.50-$3 for 12 ounces.....just buy the Almond Bark. Sticks...well, Bakerella uses lollipop sticks, and that is WONDERFUL, really....assuming you plan ahead and order them online, because those little suckers are expensive at Walmart and the like when you're gonna make a ton of cake pops. I use short little popcicle sticks, and if I can't find those on the shelf, I get regular ones. They run about a penny a piece no matter which size I want. haha! So there ya go: cake, frosting, chocolate, sticks.<br />
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So, bake the cake per the directions on the box or recipe for a 13x9" cake. No one will care if it's a little dry or if it collapsed in the oven because your kid went stomping through the room or anything else, I promise. Let it cool completely, then break it into pieces and put it in a bowl and go to town shredding it into crumbs.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLh5lyYqfAaQ14M7DhaEFoNKFd_pv1K-50Z34MrCevFpNizMLemrbArk15U4cnTh_utdEMeMiOpM3poOCrB1zTCZpyKFEGUcN95GxmJQ0POnW_ZUoXQm2yQzsbx1YRUPwKFv_hkHdfH-A/s1600/IMG_0733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLh5lyYqfAaQ14M7DhaEFoNKFd_pv1K-50Z34MrCevFpNizMLemrbArk15U4cnTh_utdEMeMiOpM3poOCrB1zTCZpyKFEGUcN95GxmJQ0POnW_ZUoXQm2yQzsbx1YRUPwKFv_hkHdfH-A/s320/IMG_0733.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_A1Dno8Xus-u3vXlgtZYQfgdKeP7NkaFvA7xxfdM48xqEtuHOdkCsX_k7zdDvJmc7NKcbRfIDgWd6dZqk5xMw28XztnrUab4XYE2KI3vX-bY_csqE0F0ZEPWpvUB_QeDVHQ1UrQ1wDS0/s1600/IMG_0735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_A1Dno8Xus-u3vXlgtZYQfgdKeP7NkaFvA7xxfdM48xqEtuHOdkCsX_k7zdDvJmc7NKcbRfIDgWd6dZqk5xMw28XztnrUab4XYE2KI3vX-bY_csqE0F0ZEPWpvUB_QeDVHQ1UrQ1wDS0/s320/IMG_0735.JPG" width="320" /></a></div>
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Throw a couple good spoons full of frosting into your crumbs, then just roll up your sleeves and dig in because nothing will mix this as well as your hands. Start with a little less frosting than you think you'll need, and add as you go. You want the "dough" to be Play-Doh consistency, if that helps. If you get it too wet, it'll be gloppy, and if it's too dry, it will not hold itself together. Just keep adding a bit, mixing it all in, adding more, etc. If you get too much frosting into it and it's sticky and gloppy, sprinkle on a few tablespoons of flour and work it in, repeating as necessary until the dough is the right consistency. No one will know, I promise.<br />
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<tr><td class="tr-caption" style="text-align: center;">Insurance. ;)</td></tr>
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Here's the dough, "just right," in both my lemon and red velvet from last night:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWoNl88bvLsf5zLK235jaqwoKPoh1etkaeJfyx8d9emfVHMstxQel0OtT1Gfw-Hyo5OAwCp_At89P6k0OQFggkZRzOq2OmtTV4J5Yf-da5jBvlbCVQAKlvuVlNV2Wt44tnMUpDkUoRJU/s1600/IMG_0729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWoNl88bvLsf5zLK235jaqwoKPoh1etkaeJfyx8d9emfVHMstxQel0OtT1Gfw-Hyo5OAwCp_At89P6k0OQFggkZRzOq2OmtTV4J5Yf-da5jBvlbCVQAKlvuVlNV2Wt44tnMUpDkUoRJU/s320/IMG_0729.JPG" width="320" /></a></div>
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It'll be a little springy, if that makes sense. You'll see.</div>
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Then just portion it out into balls and roll them up. I used a cookie scoop last night since these were for a pot luck and I wanted them all the same size, but you really don't have to go to that extreme. Just grab a bit, roll them into balls about the size of a walnut, and put a stick in them.</div>
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You can see the ones in the back that I haven't rolled smooth yet. Don't stress too much about the shape as long as they are reasonably round. The chocolate coating will 'fix' that for you. No one will notice. At this point, just throw a stick in the balls and put them in the freezer for a couple hours to firm up.<br />
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When you're ready to dunk them, melt your chocolate. You might want to add a little bit of vegetable oil to your candy coating to thin it out a bit. Don't add too much because then it won't set up, but it's better than zapping it in the microwave to remelt it every 15 dunks. haha! Dunk them and tap off the excess. If the stick falls out? Dunk it in the chocolate and put it back...can't find the spot it came out of? Poke it into a different spot, chocolate will fill the hole where it came out of. See? Forgiving.<br />
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Set them on a parchment lined tray (I put the ones for the pot luck in mini cupcake cups, but that is seriously not necessary). They'll set up in less than 5 mins if you used Almond Bark. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5WlXdEPqmwdPpyJzQaWD2rukC-SuIVb6NIHoUJNVE4t-lXASv7lYIF9j8LrSC99G_a2Vy5N80Ahw9pGT6Tt-BWFCnLwG93sRj_GAE3tgcVq2VPdHH8C5XAEOgANhWWDbE6A1BapgFcY/s1600/IMG_0738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5WlXdEPqmwdPpyJzQaWD2rukC-SuIVb6NIHoUJNVE4t-lXASv7lYIF9j8LrSC99G_a2Vy5N80Ahw9pGT6Tt-BWFCnLwG93sRj_GAE3tgcVq2VPdHH8C5XAEOgANhWWDbE6A1BapgFcY/s320/IMG_0738.JPG" width="320" /></a></div>
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SEE? FORGIVING! Most forgiving recipe EVER.</div>Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-12899075343998692642012-06-04T13:04:00.002-07:002012-06-04T13:04:32.984-07:00Chicken TacosOne of many, many, many, MANY things I do with my <a href="http://laugh-love-cook.blogspot.com/2011/03/taco-chicken-crock-pot.html" target="_blank">crock pot Taco Chicken</a>.<br />
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No big deal....fajita size flour tortillas piled high with my taco chicken, cheddar cheese, shredded lettuce, tomato and onion (and sour cream if you like that sorta thing).<br />
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<br />Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0tag:blogger.com,1999:blog-3940423315686715119.post-49776567728729562982012-05-28T09:21:00.000-07:002012-05-28T09:21:02.367-07:00Memorial Day BBQ<div class="separator" style="clear: both; text-align: center;">
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Looks like I'm going all out for a BBQ tonight after all! Nothing like last minute planning! haha!<div>
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Here's tonight's menu:</div>
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Sirloin steaks on the grill--simple, just pat dry and sprinkle with <a href="http://www.mccormick.com/products/grillmates/seasoning-blends/grill-mates-montreal-steak-seasoning.aspx" target="_blank">Montreal Steak Seasoning</a> and grill to your liking. If you haven't been properly introduced to Montreal Steak Seasoning....do so. I tend to avoid spice mixes in favor of making my own, but this stuff is awesome. :)</div>
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Grilled chicken breast--I just butterfly the chicken breast, season with salt, pepper, garlic powder and onion powder, and then grill it. Sometimes I baste it with BBQ sauce, but I probably won't do that tonight.</div>
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<a href="http://laugh-love-cook.blogspot.com/2012/05/crock-pot-baked-beans.html" target="_blank">My crock pot baked beans</a></div>
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Mixed green salad</div>
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Potato salad w/ eggs (I really hate potato salad, but everyone around me loves it, so I oblige...)</div>
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<a href="http://www.foodnetwork.com/recipes/tyler-florence/roasted-corn-with-chili-lime-butter-recipe/index.html" target="_blank">Corn on the cob w/ chili lime butter a la Tyler Florence</a> (I'm doing my corn on the grill, though)</div>
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Garlic French Bread--just your basic french bread....cut it in half length-wise, smear it with softened butter or margarine whipped with <a href="http://laugh-love-cook.blogspot.com/2011/03/garlic-paste.html" target="_blank">garlic paste</a>. You could also just sprinkle it with garlic powder after smearing it with regular softened butter. Wrap it in foil and throw it on the grill while you cook everything else.</div>
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<a href="http://laugh-love-cook.blogspot.com/2012/05/best-pico-de-gallo-ever.html" target="_blank">Pico de Gallo</a> & tortilla chips</div>
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<a href="http://laugh-love-cook.blogspot.com/2011/03/strawberry-shortcake.html" target="_blank">Strawberry Shortcake</a> and a mixed fruit salad (watermelon, cantaloupe, honeydew, strawberries, grapes) for dessert</div>
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<a href="http://allrecipes.com/Recipe/Luscious-Slush-Punch/Detail.aspx" target="_blank">Luscious Slush Punch</a> (I have been making this forever....always makes my mouth hurt (I'm allergic to pineapple), but so worth it! LOL!...everyone always loves it, no exception)</div>
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I hope everyone has an amazing day surrounded by family and friends. Please take the time to give thanks and remembrance to a veteran or current military member and/or their family today.</div>Bobbyhttp://www.blogger.com/profile/07177217375875782492noreply@blogger.com0