Here's another glaze recipe for proteins. I love it with pork and chicken because it adds a savory tang to foods. I used rosemary, but if you prefer try thyme or sage as you like.
Tuesday, April 22, 2014
Monday, April 21, 2014
We had a great Easter dinner together and the weather was exceptional. We had a great time and missed the ones that couldn't make the trip, but we want you to know that we thought of you.
We'll start out with the good photos....
Give cousins... 4 pretty girls and 1 adorable boy. Ages 20 - 2! But, we are definitely a boot family.
Dame brought 3 dozen Cascaron eggs for us to celebrate Easter. The idea is that you smash the hollowed out confetti filled egg over someone's head and it brings you good luck for the next year. Some of us got VERY excited... Don't let her beauty fool you, this little girl was ferocious!
My brother and I reverted back to our childhood...
But, I was not to be outdone! She quickly returned the favor.
Our very enthusiastic guests!
And Theo was a master building a lego motorcycle.
And here are where the bloopers began...M and Brian wanted a family picture with Ellie who wasn't in the mood for it. In the photo you can see Ellie on the far right, playing in the woods. Ellie refused to sit for the photos.
Sunday, April 20, 2014
Dear Father in Heaven, Thank you for gathering our family together today to celebrate the ressurrection of Jesus and the precious gift he gave to us on the cross. We thank you for our Easter meal. Please bless the hands that prepared it, and bless our home. In Jesus' name we pray, AMEN
Friday, April 18, 2014
I sketched this brown bird from a photo by am not familiar with the type of bird. I loved it's feathers, round belly and the shape of it's beak.
Thursday, April 17, 2014
Wednesday, April 16, 2014
I added some grunge and messiness to the background to make the unusual coloring stand out. I added layers behind the bird and darkened edges.
Tuesday, April 15, 2014
Here's an easy snack recipe that's heathy and easy to tailor to your tastes. Roasted Chickpeas are easy and quick and take less than 30 minutes to prepare from start to finish!
They are delicious to eat on their own or as a topping for salads in place of croutons.
2 15 oz cans chickpeas, drained, rinsed and patted dry
2 T olive oil
seasonings of choice: cayenne pepper, chili powder, cumin, paprika, garlic powder, spice blend, (whatever you like or none at all)
Preheat oven to 400 F
Line a baking sheet with parchment.
Drain and rinse beans. Pat dry. Add them to a large bowl and drizzle with olive oil, salt, pepper and any seasonings you like.
Pour into cookie sheet and place in oven for 30 - 40 minutes until chickpeas are brown, crisp and cracked.
Remove from oven and let cool.
Place in an airtight container.