Friday, January 28, 2011
It is also the 25th Anniversary of the Challenger explosion. You know, I can never actually remember Ray's birthday without thinking about it. I was reminded today by this artical on MSN. I have spent some time today reading about the Challenger explosion. Has it really been 25 years? Wow. It doesn't seem that long ago. I remember it so well. I was in 3rd Grade, Mrs. Clark's class. We were getting a special treat to watch the shuttle launch because there was a teacher on board. I remember watching the shuttle go up, explode, and then suddenly Mrs. Clark turned off the TV and left the room, leaving a group of stunned 3rd graders alone to process what just happened.
Reading the articles brings tears to my eyes. I always feel like such a dope when I'm crying at my desk all red faced and puffy eyed. I apparently am more emotionally invested in it than I originally thought I was. Weird. Apparently my 7 year old self was rather traumatized by the events of today in 1986....
“We've grown used to wonders in this century. It's hard to dazzle us. But for twenty-five years the United States space program has been doing just that. We've grown used to the idea of space, and perhaps we forget that we've only just begun. We're still pioneers. They, the members of the Challenger crew, were pioneers.
The crew of the space shuttle Challenger honored us by the manner in which they lived their lives. We will never forget them, nor the last time we saw them, this morning, as they prepared for the journey and waved goodbye and 'slipped the surly bonds of earth' to 'touch the face of God.'” -- President Ronald Reagan - January 28, 1986
Thursday, January 27, 2011
3 to 4 pound whole chicken
1 packet fajita seasoning
1 onion, chopped
1 lemon, cut in half
1 red pepper, julienned
1 orange pepper, julienned (I also used a yellow one)
whole wheat tortillas
guacamole (none for us thanks)
Tuesday, January 25, 2011
I just know that I love John more deeply now than I did the day I married him. He is my sunshine in my darkest moments. I love his faults and his strengths. I love his lights and his darks. I love how he sleeps and I love him when he is awake. I love the sound of his voice and his presence in the silence. There is not a day that goes by that I don’t miss him when he’s gone or touch him when he’s near. I must truly be one of the luckiest girls in the world.
Thursday, January 20, 2011
2 Tbsp. butter
2 cloves garlic, minced (I use freeze dried garlic)
1/2 medium zucchini, grated
1 carrot, peeled and grated (I just buy pre-shredded carrots and then chop them into smaller pieces)1/2 onion, grated (I used one small onion)1 head broccoli, chopped into mini florets
3 c. chicken broth (I used 1 can chicken broth and 1 can vegetable broth)
2 Tbsp. butter
1/4 c. flour
2 c. milk
2 c. grated cheddar cheese
Salt & pepper to taste
In large saucepot, melt butter. Add garlic, zucchini, carrots and onion. Sauté until veggies are tender. Stir in broccoli and broth. Simmer until broccoli is tender. Meanwhile, in another large pot, melt butter. Whisk in flour and cook for a minute or two. Whisk in milk until smooth. Simmer until thickened. Whisk in cheddar cheese. Incorporate vegetable mixture into cheese sauce, whisking until smooth. Season with salt and pepper to taste. Serve immediately.
I have found the most interesting blog. I don’t think I could call myself a “blog follower” for any of the blogs I actually look at, and most of those are just family and friends, but I have recently discovered Cooking With My Kid and the fun and wonderful world of new recipes (okay, discovering new recipes isn’t really new to me.) I check back every couple of days, and usually I find at least one recipe to print and try in my own home. I think I would definitely say I'm following this one.
The recipes that are given on this website are healthy and different and everything we have tried has been pretty tasty. Just ask John. also the recipes are pretty kid friendly. So even though I don't have kids of my own I feel that if I did, I'd be willing to not only feed this stuff to my kids, but I’d let them help as well.
This is the recipe we tried for dinner last night:
Crock Pot Braised Short Ribs Recipe
Prep Time: 20 mins Cooking Time: 5 to 7 hours
3/4 cup low-sodium soy sauce
6 tablespoons packed brown sugar
6 tablespoons rice vinegar
3 cloves crushed garlic
1/4 cup orange juice
zest of 1 small orange
16 beef short ribs
8 medium carrots, peeled and cut in thirds on the diagonal
1 large green cabbage, cut into 6 wedges
3 tablespoons cornstarch
In a medium bowl, whisk together soy sauce, brown sugar, vinegar, garlic, orange juice, and orange zest. Line the bottom of the crock pot with carrots. Place the short ribs atop the carrots and lay the cabbage on top. Pour the soy mixture over the top and cover.
Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours), until the meat is tender and easily pulls away from the bone. Transfer the cabbage, short ribs, and carrots to a large serving dish. Skim the fat from the cooking liquid and discard.
In a small bowl, whisk together the cornstarch with 2 tablespoons of water until smooth. With the slow cooker on high, whisk the corn starch into the cooking liquid and cook until thickened, 2 to 3 minutes. Spoon the sauce over the short ribs and vegetables.
I only made 12 short ribs without the bone, but that seemed to be enough for 5 or 6. We had my girlfriend Holly over for dinner and there were enough leftovers for our lunches today.
So, what did we think of this recipe??
Well… it was pretty tasty. The carrots, meat and sauce were all really good, but no one was very fond of the cabbage. John and Holly were good sports in eating it, but I am pretty sure it wasn’t their favorite part.
The next time I do this recipe I think we’ll either skip the cabbage, or perhaps just have it boiled with butter on the side. Maybe instead of cabbage a nice side salad would be good. This also would have been good to have with some nice crusty bread. Mmmm.