Friday, January 29, 2010

Project 365 - II

I missed a couple days. I thought this project would be a great idea, but somedays, it is hard to find something to take a picture of. I get up, go to work, come home, make supper (sometimes), relax, go to bed, repeat. Not too exciting 'round here most days. I am hoping as time goes on, I will get more creative with the pictures.

January 22nd - I was on my way to Tina's for dinner after work and it was frosty and foggy that day. The frost started to collect on my rear view mirror, so I pulled over to get a picture. Not sure what is more neat about this picture. The frost or the flat, foggy prairie.

January 25th - My scrapbook room. It is kind of a mess here, but I was working away on Emma's birthday invitations.

January 27th - Dad's home! Daisy ignores me when Lee is home.

January 28th - I have seen some beautiful sunrises and sunsets in my 9 years living here. I caught this one Thursday morning.

January 29th - Furbabies in the kitchen. Enough said.

Thursday, January 21, 2010

Going Greek

I discovered at an Epicure party that I absolutely am in love with feta cheese. I always thought it was just plain stinky. I buy the dry pack feta or the flavored fetas and they don't smell at all!

I am heading out to a potluck at Christin's tonight so I whipped up a new recipe I found on TK for Greek Pasta Salad. It has to sit for 24 hours so I am not sure how it tastes today, but right after making it I thought it was pretty good. A nice change from my usual creamy pasta salad.

sharoneason's Greek Pasta Salad from TK

½ cups Extra Virgin Olive Oil
4 Tablespoons Fresh Lemon Juice
4 Tablespoons White Vinegar
1 teaspoon Sea Salt
½ teaspoons Ground Pepper
1 teaspoon Dill Weed
2 teaspoons Cavender's Greek Seasoning
1 box(es) (16 Oz. Box) Curly Pasta (Campanelle) (16oz is approx. 4 cups, I used fusilli)
1 whole Green Pepper, Chopped (I left this out, I am not fussy on raw GP)
1 bunch(es) Green Onions With Tops Chopped (I left this out too, Christin doesn't like onions)
½ pounds Feta Cheese Crumbled Fine
15-½ ounces, weight Can Sliced Black Olives (I didn't use quite as much)
1 whole Ripe Tomato Chopped

Dressing: mix olive oil, lemon juice, vinegar, sea salt, ground pepper, dill weed and Greek seasoning in a small bowl and set aside.

Boil the pasta, drain and cool.

Toss the pasta with the green pepper, onions, feta cheese and black olives. Pour on dressing and mix throughly. Chill for 24 hours.

Before serving, toss well and top with the chopped tomato.

Wednesday, January 20, 2010

First Round of Pictures!

Here are the first of my Project 365 pictures!

January 17, 2010 - It was really nice outside, so I opened the window for Daisy and Sika. Daisy got there first, and Sika is impatiently waiting her turn.

January 18, 2010 - I was on my way to Tina's for dinner after work. In the field across from the new arena, there is an iron cowgirl sillouette. Almost looks like the real deal.

January 19, 2010 - Lounging in the new recliner, with the heated blanket I got for Christmas. Sika loves the heated blanket and is up in my lap as soon as I sit down.

January 20, 2009 - New greek pasta sald recipe! We are having a potluck at Christin's tomorrow night. So keep your eye out for some baby pics!! I will post the recipe tomorrow.

Tuesday, January 19, 2010

Project 365

On the weekend, I was reading through the blogs I check in on every now and again. When I was reading Grumpy's HoneyBunch, I see she has started Project 365.

In Project 365, you take a photo a day for the whole year. I am a bit late in finding out about it, but I am going to get started. I will post my photos here once a week. If I can stick to it, I plan to reward myself with a little treat. I see a DSLR in my future!

So stay tuned!

Here is the link Grumpy's Honeybunch had for more info.

Sunday, January 17, 2010

Potato Soup for the Soul

Happy New Year!!

Last night I decided to try something I enjoy in restaurants but never make at home.

Baked Potato Soup!

It turned out great! I halved Calamity Anne's recipe, but didn't halve the bacon. Can never have too much bacon in potato soup! It is very hearty, very filling soup. So don't grab your largest soup bowl and fill it almost to the top.
Calamity Anne's Baked Potato Soup

4 Large Baking Potatoes
2/3 Cup (11 Tablespoons) Butter Or Margarine
2/3 Cup All-purpose Flour
6 Cups Milk (I used whole milk, but would use my good ole skim milk next time. Whatever you have on hand is fine)
3/4 Teaspoon Salt
1/2 Teaspoon Pepper
4 Green Onions, Chopped And Divided
12 Slices Bacon, Cooked, Crumbled, And Divided
1-1/4 Cups (5 Ounces) Shredded Cheddar Cheese, Divided
1 (8-ounce) Carton Sour Cream
Chicken Bouillon (optional)
Wash potatoes and prick several times with a fork; bake at 400 degrees for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp, and set aside. Discard skins.

Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. (I also added a tablespoon of the bacon fat for flavor)
Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.

Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese.
Cook until thoroughly heated; stir in sour cream.
Add extra milk, if necessary, for desired thickness. I found it to be quite thick, but I liked it that way and didn't add any extra milk. I think my leftovers will be thicker, so when I reheat it, I will add extra milk at that time.
Add little bit of chicken bouillon for extra flavoring. Serve with remaining onion, bacon, and cheese.