Archive for June, 2008

What I’ve Been Up To

Friday, June 27th, 2008

So the posting has been slow over the last couple weeks. There is a reason for that and it isn’t laziness! I have been studying and taking exams to get my QuickBooks ProAdvisor Certification and I passed. I am officially certified. What does that mean? Well I am hoping it will allow me to get more clients. I am trying to get a bookkeeping business off the ground and I have been using Quickbooks for 15 years, thought it only fitting. There are more tests I will study for, the Enterprise Edition and Point of Sale. I need to get back to my other studying for a while thought before getting into that again. I am also studying for my Associates in Accounting.

What else…….garden is alright, weeds have taken over. Dave has been working every day for weeks and I have been focused on other things. Not everything has grown in, but so far, lots of zuchinni, squash, italian parsley and corn should be ready soon. Taking it’s time are the bell peppers, jalapeno, black watermelon, serrano, tabasco and cucumbers. My brocolli plant is history, beets never took, onions I am not sure how to tell. Some of the squash measured 9-1/2″.


Some shout outs…….let’s see who reads here.

Have fun on your vacay Beth!

Sammie, you can’t talk about how much better your garden is then mine without sharing some pictures brat.

Tara, have you popped yet?

Widgie, did you get my email girl?

Sheri, have you eaten your corn yet?

Rene, are you staying at Jared’s yet? hehe

Congrats to my hubby for getting his Home Improvement Contractor’s License. Things are lookin up for us babe.

Up next week…..A review on Paula Deen’s Buffet Restaurant in Tunica, MS.

From Beth: Cheesy Tater Tot Casserole

Friday, June 27th, 2008

Ingredients:

  • 1 lb. ground beef
  • 1 10 3/4 oz can cream of mushroom soup
  • 1 14 1/2 oz can sliced green beans (drained)
  • 1 cup diced onion
  • 2 T minced garlic (fresh or processed)
  • frozen tater tots
  • shredded cheddar cheese

Brown beef in skillet. Add onions and garlic while beef is still somewhat pink. Cook until beef is no longer pink and onions are opaque.

Add soup & green beans to beef mixture in the same skillet. Mix until well blended. Your mixture will be somewhat thick. You can leave it this way (which is best) or add 1/4 cup milk to thin it out.

Pour entire mixture into an 8×8 or 9×11 glass baking dish.

Arrange frozen tater tots in a single layer on top of mixture. Bake according to tater tot instructions on pkg. I baked mine at 425 for 20 minutes.

Remove dish from oven, sprinkle shredded cheese over top of tots and bake another 5 minutes or until cheese is gooey and melted. YUM

Options: After baking, sprinkle diced green onions on top and a dollop of sour cream.

Contributed by: Beth Rish

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Monday Weigh-In

Monday, June 23rd, 2008

I haven’t weighed in, in a couple weeks, so I guess it’s time. 137 is the magic number. Only a couple pounds in a couple weeks, and have exercised very little, but what I have done has kicked my ass. Jackie’s DVD is crazy!!! I am a wuss, I can’t do all the exercises for the full 20 minutes, but I do half and my 6-pack abs are starting to peek through. My eating has changed drastically, no more sandwiches with mayo every day, been eating lots of carbs believe it or not. I have cream of wheat or oatmeal once or sometimes twice a day. Lots of shredded wheat cereal with whole milk. Bought Cherrios this week and my evening meals are unchanged, I pig out on whatever I want, just a smaller portion. I can tell that my overall size has gone down because I am fitting in my 8’s without no problemo. As soon as I hit my goal weight, I will do my measuring all over again to see the real dif. How are my girls doing out there, still keeping up?

Happy Birthday

Monday, June 16th, 2008

Happy Birthday to my darling husband.

McCain’s remarks on the pledge of allegiance and the flag

Monday, June 16th, 2008

(Copied an Pasted from an Email) In light of the recent appeals court ruling in California , with respect to the Pledge of Allegiance, the following recollection from Senator John McCain is very appropriate:

‘The Pledge of Allegiance’ – by Senator John McCain

‘As you may know, I spent five and one half years as a prisoner of war during the Vietnam War. In the early years of our imprisonment, the NVA kept us in solitary confinement or two or three to a cell. In 1971 the NVA moved us from these conditions of isolation into large rooms with as many as 30 to 40 men to a room.

This was, as you can imagine, a wonderful change and was a direct result of the efforts of millions of Americans on behalf of a few hundred POWs 10,000 miles from home.

One of the men who moved into my room was a young man named Mike Christian. Mike came from a small town near Selma , Alabama . He didn’t wear a pair of shoes until he was 13 years old. At 17, he enlisted in the US Navy. He later earned a commission by going to Officer Training School Then he became a Naval Flight Officer and was shot down and captured in 1967. Mike had a keen and deep appreciation of the opportunities this country and our military provide for people who want to work and want to succeed.

As part of the change in treatment, the Vietnamese allowed some prisoners to receive packages from home. In some of these packages were handkerchiefs, scarves and other items of clothing.

Mike got himself a bamboo needle. Over a period of a couple of months, he created an American flag and sewed on the inside of his shirt.

Every afternoon, before we had a bowl of soup, we would hang Mike’s shirt on the wall of the cell and say the Pledge of Allegiance.

I know the Pledge of Allegiance may not seem the most important part of our day now, but I can as sure you that in that stark cell it was indeed the most important and meaningful event.

One day the Vietnamese searched our cell, as they did periodically, and discovered Mike’s shirt with the flag sewn inside, and removed it.

That evening they returned, opened the door of the cell, and for the benefit of all of us, beat Mike Christian severely for the next couple of hours. Then, they opened the door of the cell and threw him in. We cleaned him up as well as we could.

The cell in which we lived had a concrete slab in the middle on which we slept Four naked light bulbs hung in each corner of the room.

As I said, we tried to clean up Mike as well as we could. After the excitement died down, I looked in the corner of the room, and sitting there beneath that dim light bulb with a piece of red cloth, another shirt and his bamboo needle, was my friend, Mike Christian. He was sitting there with his eyes almost shut from the beating he had received, making another American flag.

He was not making the flag because it made Mike Christian feel better. He was making that flag because he knew how important it was to us to be able to Pledge our allegiance to our flag and Country.

So the next time you say the Pledge of Allegiance, you must never forget the sacrifice and courage that thousands of Americans have made to build our nation and promote freedom around the world. You must remember our duty, our honor, and our Country.’

‘I pledge allegiance to the flag of the United States of America and to the republic for which it stands, one nation under God, indivisable, with liberty and justice for all.’

oh……and then you have this clown, who refuses to place his hand on his heart and say the pledge……

Subject: Remember this picture on election day!

Let’s all remember this on election day…if you have family serving in the military, make sure you send it along.

I had heard about this but a picture is definitely worth 1000 words! God save us!!!

Huge Picture Post

Thursday, June 5th, 2008

Spent some time out on the property this morning, so pretty out.  Here we go…..


Sunset from a few nights ago. 


Sugar and her little friend


Chewy staying cool


Garden


Cool tree shot


Deep in the jungle 1


Deep in the jungle 2


Berries, are they poisonous?


Looks like raspberries


Pumpkin


Corn


Brocolli


Lettuce


Radishes


Beets eaten off by something


Green beans on the left.  Tomatoes on the right.


Onions


Corn again, long shot


Italian Parsley (Next to Radishes)

Squash in the first row.  Bell Pepper in the second row.

Lots of stuff growing, but tons didn’t.  The other morning I planted
cucumbers, cilantro, catnip and more corn.

Morning

Wednesday, June 4th, 2008

Happy humpies day. I could have slept longer, but it’s hot already. Summer is here early.

I made my first pizza with yeast. Isn’t it beautiful?


My Second Go At Pizza, Now with Yeast

Monday, June 2nd, 2008

Making my “real” first pizza last night was a lot of fun! For the most part it came out pretty good. I do have some changes, will talk about that later.

For the crust, I just took the #1 recipe when you Google pizza dough recipe, you can view it here. Found it odd that it had honey in it, but it’s not #1 for nothing, so I went with it.

Pizza Dough Recipe w/ Yeast

  • 3 1/2 cups flour
  • 1 cup warm water (between 95° and 115° F.)
  • 2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
  • 2 T honey
  • 1/4 cup olive oil
  • 1/2 tsp. salt

By hand instructions: Pour warm water into a bowl. The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour (and any other additions) and mix well. The dough should turn into a ball. If the dough does not ball up because it’s too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts. Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a plastic grocery bag or a covered bowl and store in a warm, dry area to rise. Here is mine before the rise:

After about 45 minutes the dough should have about doubled in size. Show it who’s boss and punch it down. That’s right, give it a good smack so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. I let mine sit for an hour, punched it down, then sat for another 30 minutes, then I cooked. Here is mine after the rise:

I didn’t get all crazy with a sauce recipe. I just took a can of tomato sauce and put it on, then sprinkled italian seasoning all over it. My Mom gave me a good tip, “Another way to do a quick no cook sauce just open a can of tomatoes dump them in your blender, add a couple of cloves of garlic, dash of olive oil, S&P, whatever spices you might like and use it raw like that. It cooks while on the pizza”.
An alternative way to do this entire recipe is to prep your sauce and dough 24
hours beforehand, then all you have to do is compile it on eating day.

Some things I would have changed: Doing the sauce from scratch. Using less flour, the pizza was very
thick. My husband said it was the best pizza he has had in a long time. Wait til I try again!

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Jenny’s Healthy Chicken Tacos Recipe

Monday, June 2nd, 2008

This recipe I wrote on my blog years ago. I enjoy it so much, just came across it and I will cook it up this week.

Filling:

  • Use Chicken Tenders (preferred), but breasts will do. Cut up in small cube pieces.
  • In a pan, melt 1-tablespoon butter and Extra Virgin Olive Oil, 1 turn of the pan.
  • Add 3 cloves garlic, finely chopped.
  • Add 1/2 white onion, chopped
  • Add 1 Jalapeno, finely chopped (Half if you don’t want it spicy)
  • Add Chicken
  • Add Kosher Salt (As much as you like)
  • Add 1-tablespoon Pepper
  • Add 1-tablespoon Poultry Seasoning
  • Add 1/2-tablespoon Chili Powder

When pink color in chicken is almost gone..

  • Add Italian dressing (low fat), 1-2 turns of the pan
  • Add La Victoria Green Taco sauce or similar, 2 turns of the pan
  • Add 1-2 Tomatoes, CubedLet cook and marry until liquids are dissolved, then it’s ready!

Extras:

  • Green or red cabbage, thinly cut
  • White onion (We like cooked and raw in our food)
  • Cilantro
  • Avocados, cubed
  • Habanero Salsa or Regular.
  • NO SOUR CREAM, trying to be good here…J

Shells:

  • Corn tortilla soft shells, or made crispy in Extra Virgin Olive Oil.

Hint: The next day I made a salad bowl with all the leftovers (no corn tortilla) and it was scrumptious.

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