Week in Review - 2/14 thru 2/18

This past week has been crazy... in that I have slept all day just about every day.  I can't believe it has been a week.  I got sick and couldn't keep my eyes open.  I went to the doctor on Thursday and got a prescription because I have been feeling so dizzy.  Because of this, I only have 3 pictures for my outfits (I worked Sunday, most of the day Monday, and 1/2 day on Thursday).  I did have a request to know more about my closet & shopping habits.  I'll have to do that once the closet has been cleaned up!!

 

Sunday 2/14 - Happy Valentines Day!!

Monday - 2/15

Thursday - 2/18

But, before all that Angie and Kevin came down to visit.

Angie and Kevin at Highland Bakery

We went to Dublin, GA on Friday so they could check it out.  They may be moving there for Kevin's job which would be cool. Its a good 2 hour drive from Atlanta but a totally do-able drive.

 

Snow on Friday!! Boo!!

The rest of the weekend we explored food in the ATL... went to bruch at Highland Bakery on Friday (currently my favorite breakfast place in the A) and dinner at Fat Matt's for ribs (once again a favorite of mine). Saturday I make breakfast (pretty good if I say so myself) then Trader Joes to grocery shop, Sweetwater Brewery to tour, Krispy Kreme, and then Little 5 for dinner at the Vortex.  Sunday after church we went to Flying Biscuit for brunch.  Fun weekend with friends and food.

How to Make Your Own Beach Hair Spray

I have been missing Florida like crazy (especially with this crazy cold weather we have been having).  I also completely miss the feeling/smell of my hair after we spent the day at the beach.  I was finding some beach hair sprays that I could purchase but then I found one that I could make.  I haven't made it yet however I want to give it a shot.  Check it out!

What you need:
plastic spray bottle
sea salt
coconut oil, olive oil or light conditioner
essential oil
lemon juice (for lighting, optional)

1. Buy a plastic spray bottle from your local drugstore and pour water into it until it is mostly filled.
   
2. Add a few tsps. of sea salt (make sure it's sea salt and not just table salt). The more salt you add, the more "crunchy," textured, and beach-like your hair will be.
3. You need to add something moisturizing to combat the drying factor of the salt. You can use a little coconut oil, olive oil or even some light conditioner. Just don't add more than a dash so it doesn't weigh down your hair.
4. Add a few drops of essential oil for fragrance and additional benefits. For example, rose essential oil is hydrating and smells great. Choose your favorite oil based on scent and healing properties.
5. Shake all the ingredients really, really well to get the ingredients to mix, or the oil will remain on the surface and the salt on the bottom. Spray all over your hair until very damp.
6. If your hair has a little natural wave, just scrunch your damp locks with your fingers a little and let air dry. If your hair is more naturally straight, you may need to twist your locks. Twist them into buns and pin on your head with bobby pins. When your hair is almost dry, unwrap your locks and shake them out gently.
7. If you plan on being out in the sun and want to add some lightening power, squeeze some lemon juice into your mixture. Then store the mixture in the fridge.
8. Enjoy your wavy, beach hair and tell everyone you just got back from a day by the sea!
   

Week in Review - 2/6 thru 2/11/10

Here is this week in review for my outfits.  Preston has been wanting to make an appearance in some of the photos so check him out too!! Hehe!!

 

Sunday

 

Monday

 

Tuesday

 

Wednesday

 

Thursday

Being that Thursday's outfit is all black it doesn't photograph well with my little iPhone now does it!!  And, do you like to fashionable rain boots on Tuesday??  I totally forgot I had them.

Dan @ X Games

Who's brother is cooler than mine?  No ones, that is the correct answer!  When I tell them about my brother guys are always jealous and say they want his life.  Most of the year he guides hunting/fishing/horseback riding expeditions of all kinds.  Right now he is working at Aspen Highlands on the ski lifts until the snow clears and he can go back to his regular job.  On top of this, he is an AMAZING photographer.

A few weeks ago he was able to attend the X Games and took some incredible shots... check them out!

Dinner Party

I had a dinner party tonight!! Woo hoo!! I haven't done one in so long because... well I don't quite remember why because it was great!  I was originally going to have Kasii, a new colleague, and her husband over for dinner as Kasii just moved her from Minnesota but then I thought they should meet some new people.  So I invited Teesha.  And then Jennie.  And then Jennie's friend Jeff and his (chef) roommate Bennett.

Bennett made the most amazing potato leek truffle!! Yummy!! He cut the potatoes super thin with a mandolin.  Man, do I want one of those!!  I love the leeks and I found out its called truffle because that is the oil that he used to cook it.

Jennie wanted me to make what she calls "Thanksgiving in your Mouth" since I couldn't blog it until I made it because I never quite remember what is all in it until I start throwing things together.  On the side I made a spinach salad with poached pears as well as butternut and acorn squash.  So, here it is... all that I made...


Thanksgiving Millet - aka Thanksgiving In Your Mouth

3/4 cup millet
4 cups vegetable broth
1/2 cup celery, diced
1/2 medium onion, diced
2 or 3 cinnamon sticks
1/2 cup turkey, pulled apart
1/2 tsp poultry seasoning
1 tbsp parsley
1/4 tsp ground cloves
black pepper, to taste
chili powder, a pinch
1/2 cup raisins
1/2 apple, diced
1/4 cup dry Sun Dried Tomatoes, diced

I cook it all in my rice cooker but you could always cook it on the stove too.  I start by adding the millet, 2 cups broth, and cinnamon stick to the cooker and turning it on.  Then I chop and drop the celery and onion.  Pull the turkey apart and add it.  Add the seasoning and put the top on the rice cooker. You will need to stir occasionally and if it starts to go dry add more broth enough at a time to keep it a little runny. After about 20 minutes add the raisins, apples and sun dried tomatoes.  Continue to stir and add water as necessary.  The rice cooker will click off when it is done. 


Poached Orange Pears

 2 cups orange juice
1 cup Madeira wine
1 heaping tablespoon brown sugar
 2 cinnamon sticks
8 bosc pears

Cut the stems and part of the base of the pear off so you can stand each pear up.  Cut the pair in half and core it.

In a large saucepan, bring the orange juice, Madeira, brown sugar and cinnamon stick to a boil. Reduce heat; cook and stir over medium heat until sugar is dissolved. Add pears, standing up on base; cover and simmer for 15-20 minutes or until tender but firm.


I changed up this recipe from August...

Maple Walnut Squash

1 acorn squash
1 butternut squash
2 cup walnuts
1 cup raisins
1/2 cup dried unsweetened coconut
1/2 apple, diced
2 tbsp maple syrup
1 tsp vanilla

Preheat the oven to 350 degrees. Cut the squash in half and scoop out the seeds and stringy stuff (save the seeds for roasting if you want). Put the acorn squash in an 8 x 8 pan and then butternut squash in a 9 x 13 inch pan with the cut sides facing up.

In a food processor, combine the rest of the ingredients and pulse until the nuts and raisins are coarsely chopped. Scoop the walnut mixture into the scooped out sections of the squash.

Fill the bottom of the pans with water 1/2 inch high. Cover pan with foil and bake until squash flesh is tender (about 1 hour 15 minutes is how long it took for me).


Great food, great friends, and great wine... does it get any better than this!

Outfit Week in Review

I get a lot of compliments on my outfits and how I put them together, which I must say that I LOVE to hear!! [Blush] So, I have been thinking I want to keep track of the outfits I put together so I can remember things I have liked hoping that it would make the morning routine quicker.  In that effort I have been using my trusty phone to take pics and I figured why not upload them here.

To review my week, here were my outfits...

 

Sunday - January 31

Monday - February 1 

Tuesday - February 2

Wednesday - February 3

Thursday - February 4

I have pretty much kept to flats all week as my fibro has been acting up... crazy weather! But, I did buy a heating (electric) blanket on Sunday with a gift card I got for Christmas (clearanced out at Target - I got a king for my bed and a twin for my couch) and it has been doing wonders!! 

Please feel free to comment on the style choices...

Kai Lin Art

This weekend I was invited to go to an exhibition opening by my good friend and building-mate Jennie.  Even though I wasn't feeling the greatest this past weekend I really wanted to go... it sounded super fun. So I got myself off my couch, dolled up a bit, and headed out.  And I am so glad I did!!  Even Victor came out with a good friend of his to check it out.  Jennie gave me a few of her pictures so I thought I would share them with you...

 

  

 

Do you see the art behind us?? The name of the show was 'Popstars and Cokeheads'and the artist took coke cans and painted them in pop art! How fun is that??

Cambodia Pictures & Movies Galore!!

So I have uploaded a ton of pictures finally!  Like over 1,000.  I have all from our adventures to Phnom Pehn but have to still go thru the Siem Reap photos.  Fingers crossed that I will get them done soon. It has been sooooo much fun getting to review the amazing time I had with my fellow mission-aries and the children.  Also, I have uploaded all the movies that would fit.  Some were too large and I will hopefully get them on YouTube.

Just an FYI... I have signed up to go again in December.  Please pray for this opportunity to come again if that is God's plan in my life!!

Week in Review

The biggest part of my life this past week has been going thru the literally thousands of pictures that I have from Cambodia.  I am posting them here and soon (hopefully, fingers crossed) will have them all up.  It has been so much fun getting to re-live the experience via photo and hopefully in December I will get to re-live the experience for real!  It was truly amazing.

Otherwise, I went to see Erinleigh in the hospital on Tuesday.  The drive there is never fun (i.e. Atlanta rush-hour) however its always great to get to see her.  Richard is still not supposed to have non-family visitors so I'll see him eventually.  Richard turned 21 on Monday so I brought him a beer and a card for his birthday.  Even in the hospital a 21-year-old need one beer for his big day (even if he can't drink it)!

Wednesday I had my accountability group with Teesha and Odessa!  I love those ladies.  It has been a little bit since we had gotten together and our conversation was amazing.  For dinner I made roasted brussels sprouts with Trader Joe's Asian veggie burgers.  Teesha brought the bread -- Arnold Sandwich Thins -- which I love!! We topped the burgers with mustard, Hoisen sauce, and sliced half-sour pickles!  Yummy!!

The good thing about this week has been that it has been nice enough to take Preston for a walk... I think he really appreciates the walks!  Yesterday I went on a long walk with him, which was probably ver good for him and me!  I also got to do yoga four days this week!! Woo hoo!!

Last night I was exhausted!  Jennie stopped by my place on her way out to a party and even commented on how quiet I was.  I think my fibro is acting up.  I am have been super tired, not able to sleep, and very sore this week.  I have been taking medication but it hasn't been doing much.  I have a few other things to try but am hoping that will not be necessary!

One of the nice things about my job is that people are always having lunches catered and there are generally left overs.  Yesterday there was left over On The Border Mexican food.  I had some nachos for lunch and wanted to have a quick and easy dinner but didn't want to make the same thing for dinner.  When I am not feeling well soup always sounds good and I really was in the mood for something spicy.  I brought home a zip lock back with chicken in red sauce, spicy black beans, and rice with spices and corn.  On the size I brought home salsa and tomatoes.  So I made my own Mexican-ish Soup.  It is amazing!!

Kristie's Mexican-ish Soup

So, this is a Mexican-ish soup because a few ingredients are not Mexican, but it was good none the less!!  And, since I didn't measure anything you are getting rough estimates. 

Kristie's Mexican-ish Soup

3 cups homemade vegetable stock
4 cups water
2 handfuls carrots, chopped
2 handfuls celery, chopped
2 tbsp dried onion flakes
1/2 tsp cumin
few shakes of red pepper flakes
1/4 tsp chili powder
1/2 cup frozen corn
1/2 cup frozen lima beans
3/4 cup moong dal (you could sub with split peas)
From On the Boarder leftover:  chicken in red sauce, spicy black beans, and rice with spices and corn. 
From On the Boarder leftover: salsa and tomatoes
1/2 can diced tomatoes with sauce

In a large soup pot put stock, water, carrots and celery on high heat.  Cover and cook until it starts to boil, about 5 minutes.  Turn down to medium heat and add all ingredients except the salsa and tomatoes.  Cook covered for 30 minutes.  Turn down to medium low and add salsa and tomatoes. Cook 10 more minutes.

Umm, yummy!!  This was the first time I cooked with moong dal and I loved it!! I love the DeKalb Farmers Market!!

Roasted Brussels Sprouts

Roasted Brussels Sprouts

• 24 small brussels sprouts, washed & cut in quarters
• 1 shallot, thinly sliced
• 1 to 2 tablespoon(s) extra-virgin olive oil
• 1/2 tbsp brown sugar
• salt and black pepper

Preheat oven to 400 degrees F.

Place brussels sprouts and shallot in a small glass pan.  Toss with the remaining ingredients (use as much EVOO as you would like)  Bake for 45 - 50 minutes, tossing every 10 minutes.  Basically I bake until they are the golden brown that I like.  

I think you could leave the brown sugar out and they would be just as good!

Cambodia Video!!

I have been going thru my pictures almost nightly trying to organize the 5,000 photos I have received and in the middle of the pictures I have found a few scattered videos.  I love seeing them and will slowly get them uploaded to YouTube. 

Here is the first one.  For those who know and love me you will be amazed by my incredible acting talents...



Hope you enjoy!

Medieval Times

Last night the IT team with a few spouses went to Medieval Times for some fun, food and jousting. It was a lot of fun hanging out with everyone!!

We're a pretty good looking group I have to say!

I also uploaded a few pictures to the side bar from the last few months.  Finally, right?!?!

Tofu and Collards... really, does it get any better?

I have been eying this recipe for quite some time and finally was able to make it today.  I have a ton left over but it will be good reheated too.  If you don't eat tofu try it with chicken.  Bet that would be great too!!

Broiled Tofu and Steamed Collard Greens with Spicy Mango Sauce

 

1 Tbs. canola oil
1 small onion, quartered and thinly sliced (1/2 cup)
1/2 cup chopped red, green or yellow bell pepper (I used a frozen pre-chopped bag)

¾ cup hot mango chutney, such as Patak’s
3/4 cup no salt added diced canned tomato, drained
1 pkg. extra-firm tofu, drained and patted dry

16 oz. bunches collard greens, thick stems removed

1 cup vegetable stock

crushed red pepper flakes

3 garlic cloves, finely chopped

salt & pepper

1. Heat oil in medium-size saucepan over medium heat. Add onion and bell pepper, cover, and cook 10 to 15 minutes, or until vegetables are soft, stirring occasionally. Stir in mango chutney and tomato. Cover, and simmer 5 minutes more. Keep warm. 
2. Meanwhile, bring vegetable stock to a boil in large pot. Add collard greens, garlic, and red pepper flakes cover, and steam until greens are crisp-tender, turning occasionally with tongs to make sure greens cook evenly. 
   
3. Preheat oven to broil, and place oven rack in highest position. Coat baking sheet with nonstick cooking spray. Cut tofu block lengthwise into 3 pieces.  Cut each tofu piece into 4 triangles. Brush each tofu triangle on both sides with mango mixture (its OK if some bell pepper and onion bits stick to tofu); season with salt and pepper; and place on prepared baking sheet. Broil 4 to 5 minutes. Flip triangles, and brush with more mango mixture. Broil 4 to 5 minutes more, or until browned and crispy. 
4. Divide mustard greens among serving plates. Top each serving with 2 tofu triangles, and drizzle with mango sauce. 

Cambodia...

So, I've gone to Cambodia and come home.  Saw my family.  Celebrated Christmas and a New Year.  Been busy and back to work.  Got Preston back.  Cooked a lot.  But haven't said much here about the trip to Cambodia.

Well, I'm not to the point of making a massive recap but I can say something quickly.  And give you a link to pictures!! So far all that I have uploaded are the ones I have taken however my group got together last week to share all of our pictures.  I have them all and need to go thru them before uploading since there are quite a few duplicates.  However they will all be uploaded eventually!!  Keep posted!!

And now my few notes from my trip. 

• I had the most amazing time and I'm praying about the opportunity to return.  Please pray with me. 
• My roommate, Lisa, who most called my wife on the trip was the best!!  We roomed together, laughed together, and felt grateful that we met on the trip.  We have gotten together quite a few times for dinner and knitting.  I also see her at church on Sunday.  Tonight I went to an art show by her friend Laura Bowman.  She is a wonderful artist and I loved her art.
• The orphanage was spectacular!! I was some what afraid of what it may look like before I got there however knowing what a great place the children get to stay, how as a group they are such an amazing family, how Pastor Vek, his wife, and the rest of the people who take care of and love the children, and how they learn about God and get to know him put me at ease when our last day came.
• The food was to die for!! Yummmy!  I loved it!! 
• The group as a whole worked so well together.  We each has such amazing strengths that we all got to use, we each brought different ideas that were so fun to see executed, and it was great to make some new friends.

Spinach Orzo Salad

On Thursday of last week we finally had our picture party for the mission trip to Cambodia.  I now have about 4,000 pictures to go thru but I will get thru them all and then post them here.  I can't wait to have that complete!!

For the picture party we did a pot luck dinner.  Everyone brought amazing food and it was great to see everyone again!  For dinner I brought a remake of this recipe I made previously.

Spinach Orzo Salad

Ingredients:
1 ½ cup orzo 
1 orange, zest, juice & pulp
2 Tbs. olive oil
2 tsp. balsamic vinegar
1 tsp. cinnamon
1/4 tsp. all spice
1/4 tsp. salt or to taste
3/4 cup almonds, coarsely chopped
4 cups fresh spinach
1/2 cup hot mango chutney
Freshly ground pepper

Directions:

1. Cook orzo according to package directions until just al dente (pasta should be firm but not hard); drain in colander.
2. While orzo cooks, whisk the orange juice, orange zest, orange pulp, oil, vinegar, cinnamon and all spice in a large bowl.
3. Add orzo to bowl and stir with a rubber spatula to mix well; add sea salt and pepper and mix again; cover and set aside for up to 2 hours (or refrigerate, bringing salad back to room temperature before proceeding).
4. Toast almonds in a dry pan over low heat until golden and fragrant (about 8 minutes), checking several times to avoid burning; set aside to cool slightly.
5. Chop spinach.  Stir spinach, mango chutney, and toasted almonds into orzo mixture; season to taste with salt and pepper. Makes 4 to 6 servings.

Foooooooood, yummmmm

I did some more cooking yesterday and it turned out AMAZING!! If you don't believe me just ask Jennie, Teesha, or Teesha's MOM!  I got to meet her... woo hoo!!  She is an amazing woman and I had a great time with all three of them.

Originally Jennie and I were going to cook together to make dinner however Jennie had to help out a friend so planned changed a bit and I made dinner.  What did I make?  For starters...

French Chicken in a Pot

• 1 whole roasting chicken, giblets removed and discarded (mine was a little over 4 lbs)
  2 teaspoons kosher salt or 1 teaspoon table salt
  1/4 teaspoon ground black pepper 
• 1 teaspoon chicken seasoning
• 1 package fresh poultry herbs (rosemary, sage, thyme)
• 1/2 lemon + zest
• 1 tablespoon olive oil
  1 small onion , chopped medium (about 1/2 cup)
  2 small stalk celery , chopped medium (about 1/4 cup)
  6 medium garlic cloves , peeled and trimmed
  1 bay leaf
• 1/2 - 1 teaspoon juice from 1 lemon 
• corn starch
  

1. Adjust oven rack to lowest position and heat oven to 350 degrees. 
2. Pat chicken dry with paper towels and season with salt, pepper, and chicken seasoning. Stuff the chicken with some of the poultry herbs and 1/2 lemon plus zest.
   
3. Heat oil in large Dutch oven (mine was 5 qts) over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and the rest of the poultry herbs around chicken. 
4. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon to flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. 
5. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
6. Transfer chicken to carving board, tent with foil, and rest 20 minutes. 
7. Meanwhile, strain chicken juices from pot through fine-mesh strainer; discard solids (you should have about 3/4 cup juices).  Pour into saucepan, add lemon juice and set over low heat.  Add corn starch to thicken. 
8. Carve chicken, adding any accumulated juices to saucepan.

On the side, I made Cabbage Soup (this is the weight watchers version, not sure if that matters to you or not)...

Cabbage Soup

3 cups vegetable broth
3 cups water
3 garlic cloves, minced
1 small can tomato paste
4 cups chopped cabbage
2 onions, chopped
1/2 cup chopped carrot
1 cup green beans
2 zucchini, chopped
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon chili powder
salt and pepper to taste

Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes. Add broth, Tomato paste, cabbage, green beans, basil, oregano and salt/pepper to taste. Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes.

Weekend Blizzard

So the almost 1/2" of snow that we got on Thursday is still around!!  Can't believe it.  It has been cold enough here for the snow to stick for a full weekend.  I haven't seen this since I moved down to Atlanta over 5 years ago!  I'm ready for it to be gone :)

Since I couldn't leave my house (remember the blizzard mentioned above), I decided to get a few things done around my house...

I have been dying to cook with the cast iron dutch oven that my parents got for me for Christmas and finally I did!! Figuring blizzard conditions are the perfect excuse to cook with cast iron, Thursday night I went all out and cooked chili and corn bread for my good friend Teesha.  I love this corn bread recipe and have been using over and over this winter...

Skillet Corn Bread

3/4 c. yellow cornmeal
1/4 c. all-purpose flour
1 tbsp. sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 tsp garlic powder
1/2 tsp dried onion flakes
1/4 tsp. salt
1 egg, beaten
1/2 c. soy milk
1/2 tbsp lemon juice
2 tbsp canola oil
corn, frozen

Combine first 11 ingredients in a large bowl. In a separate bowl, whisk egg, milk, lemon juice and 2 tablespoons oil. Then stir into dry ingredients until they are moistened. Add as much corn as you would like, stir to combine.

Spray a small cast iron skillet with Pam (if you want to use a large cast iron skillet double the recipe). Heat on top of stove until very hot. Remove from stove and spoon in batter. Bake at 450 degrees for 10 minutes or until lightly browned.


And, I changed up my usual chili recipe...

1/2 bag dried navy beans
2 large chicken breasts, cooked and shredded
2 small onions, diced
1 package mushrooms, diced
Frozen whole kernel corn
1/2 package frozen mixed peppers (red, yellow, and green)
15 oz can Bushes chili beans
46 oz (or more) low sodium V8 juice
1 small can diced black olives, drained
3 tsp chili powder
1 tsp cayenne pepper
1 tsp cumin
2 tsp ground black pepper
1/2 tsp red pepper flakes
1 can chopped tomato with jalapeno

Soak the beans overnight. 

Saute the onions over medium heat until they turn transparent. Add the rest of the ingredients except the can of chopped tomato with jalapeno.  Let sit over medium heat, stirring occasionally. Continue over heat for at least 1 hour, however the longer the better.  Right before you are ready to serve add the can of tomato.

Yummy!!  I have had multiple meals this weekend of this same chili and corn bread and I'm still not over it! 

Friday I spent the day taking down Christmas... both of my trees are put back away and all decorations are down. Saturday I chilled with Jennie and we watched a ton of movies while she crocheted and I knitted.  I have another scarf complete and am about to give it to a girlfriend.  Before I do, I'll take a picture and let you see it.

Presence of Snow = Absence of Mind

My mind is seriously not working today.  I put on clothes inside out.  I was tried to plug in an external hard drive into a computer, couldn't figure out why it wasn't working, about 30 minutes later I realize what I thought was the cord to the drive was a cord to a mouse.  Computer issues taking much longer than I would like to resolved.  I am now blaming the presence of snow for my absentmindedness.  Mind you, we haven't actually had any snow flakes fall here at the church but the weather channel is promising snow.  And there have been many rumors floating around about significant others calling my fellow employees to report snow sighting.  So, I anticipate the dreaded snow.  Thinking back to days in Michigan with feet of snow and still being expected to drive.  Here, one inch is enough to shut the city down.  Ahh, that is why I heart Atlanta.  They love to drive in this as much as I do!

Happy New Year

 

Hope you had an amazing New Year celebration!!  I had a blast with Odessa and Jackie on NYE... we went to a party for a little bit, then to the Cheesecake Factory to celebrate with a cake, then back to my place to celebrate with Preston, chat and catch up. 

On new years day I went with Odessa and Teesha to Highland Bakery for a delicious brunch and then met up with Jennie and watched a movie with her.  I haven't been feeling up to par so today I slept in (woke up with a slight sore throat) and then stayed in.  Who wants to go outside when its 18 degrees... not me!!  Ha!!

Reviewing 2009

Wow, I can't believe 2009 is almost over and we are about to embark on a new year with new adventures.  Before looking forward I thought I would reflect on some of what happened in the past year.  In random order...

Odessa's Going Away Party

Florida with Grandma & Grandpa E

Met Doc!!

Saw Dan in Marble

Happy Birthday to Me

Got Preston

Grandma Poll's funeral

Ladies in NYC!!!

Joe's Wedding

Mom in town!!!

Brittany's Wedding

Hanging with my ladies!!

Family in Atlanta for Thanksgiving

Mission trip in Cambodia!!

I have had a very blessed year and I am so lucky for all I have been able to do!! I love all my friends and family and look forward to spending another year with you!!

MIA - Cambodia Here We Come!!

I have been MIA, I am aware of this. An over-packed calendar with no ambition to type is all I have to blame it on, however it's a poor excuse, I know.  However, it probably won't change in the near future as my family is leaving town tomorrow A.M. (after having a wonderful Thanksgiving weekend with my Mom, Dad, Dan, Doc, Preston & me) and I will be off to Cambodia on Thursday!  How crazy it is that time has flown by so quickly!  I can't believe the end of 2009 is here!

If you would like to follow what happens in Cambodia please follow us here...

Please keep us in your prayers!!

Granola Squares

I have been working and working on making granola that doesn't have much raw sugar / honey and are full of very healthy, very yummy ingredients.  I had a few recipes that I pulled together as well as a few items that I pulled out of my own hat to make these.  Don't get me wrong, they are still very high in calories (if you make 16 squares they are about 190 calories a square), but you could easily decrease the amount of dried fruit to make them less calories.  Or at least a little less :) 

I also found that they taste better on the second day, after being in the fridge and letting the banana really sweeten them up.  Also, I love to freeze them and have them a few weeks later.  Heck, I like to do that with any food!


Granola Squares

1 cup old-fashioned oatmeal
1 cup sliced almonds
1/2 cup wheat bran
1 cup shredded coconut, loosely packed (I used unsweetened)
5 Tbsp cinnamon
1/2 cup toasted wheat germ
1/4 cup flax seed
1/4 cup pumpkin seeds
1/4 cup sunflower seed
1 ripe banana, mashed
1/4 cup honey
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 1/2 cup dried fruit, or a mix of dried fruit

Preheat your oven to 350°F. Spray an 8×12-inch baking dish with cooking spray (you can use a 9×13-inch pan if you want) and line it with parchment paper.

Toss the oatmeal, almonds, cinnamon, wheat bran, flax, sunflower seeds, pumpkin seeds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned.  Then, transfer the oatmeal mixture to a large mixing bowl and stir in the wheat germ.

While the oatmeal mixture is toasting, smash the banana with a fork until liquid and then add the honey and mix well.

Reduce the oven temperature to 300°F.

While the mixture is still warm, stir in the banana/honey mixture, vanilla and salt until the mixture is well coated, then the dried fruit. Pour the mixture into your prepared baking dish and press, press, press it in until the mixture is packed as tightly as possible.

Bake for 25 to 30 minutes, until light golden brown. Cool for 2 to 3 hours before cutting into squares — your best serrated knife is great for this.

What's new with me...

Well, yesterday I taught Preston to roll over!! Woo hoo!  I have been working with him since I got him on the command.  It took time but it was fun teaching him.  I am so proud... like a proud parent!  Ha!  He is super excited too that I am super excited.  LOL!!

In other news, the artichoke dip that I just posted was for Jennie's Birthday Party.  She lives in my building and had some friends get together on the roof of the building... we all made food and/or brought wine and hung out and ate.  I ate waaaaay too much food yesterday but I had a blast!

Last week we had our Admin Retreat at work.  The entire division went to Browns Bridge Church for 2 days and went thru the book "7 Habits of Highly Effective People."  There were 7 groups and each group presented a habit.  It was a blast.  I even got to work on my fear of microphones.  I did some public speaking!  Next to tackle... my fear of basements...

Last Friday I made dinner for my friend Ryan.  And she brought her dog over so our puppies could meet.  Preston was a little too aggressive... I will have to work on sharing with him.  He didn't want to share his space...  But, we Ryan and I had fun eating dinner, taking our dogs for a walk, and watching Cougar Town.  Jennie even stopped by for a while.

On Saturday, I met up with my Cambodia trip group for some Cambodian food at Phnom Phen in Tucker, GA.  I am even more excited now about the trip as I LOVED the food!!  I also had a blast with the group.  I foresee us getting along really well!

Tomorrow should be ladies night with my friend Lynette, Shannon, and a few other ladies.  We keep planning our meetings but sickness, travel, and miscellaneous issues keep getting in the way of the fun! 

Then on Thursday night Mom comes into town!! Woo hoo!!  I can't wait!

Cheese-Free Hot Artichoke Dip

If you are like me, lactose intolerant, and love artichoke dip you want an alternative that won't leave you hurting.  And the fact that I made it yesterday and no one noticed the missing cheese (I didn't tell them it was made with tofu) and no one even batted an eye!!

Hot Artichoke Dip

Ingredient List

• 1 12-oz. pkg. light silken tofu
• 2 Tbs. reduced-fat mayonnaise
• 1 Tbs. Dijon mustard
• 1 Tbs. lemon juice
• 2 cloves garlic, minced (about 2 tsp.)
• 1/4 cup white onion, diced
  
• 1/2 tsp. onion powder
• 1/2 tsp paprika
  
• 1/4 tsp garlic powder
• 1/4 tsp chili powder
• 1/4 tsp hot red pepper flakes
  
• 1 15.5-oz. can artichoke quarters in water, drained, rinsed, chopped
• 1 cup frozen chopped spinach, thawed and squeezed dry
• Paprika for dusting

Directions

1. Preheat oven to 400F. Purée tofu thru red pepper flakes in blender or food processor until smooth. Transfer to bowl.
2. Stir artichokes and spinach into tofu mixture. Spoon into 8-inch glass pie dish or casserole. Bake 20 minutes. Dust with paprika; serve.

Slow-Cooker Stew with Beans, Sweet Potatoes and Corn

Woo hoo for the beginning of fall!!!  I love this time of year because I get to create lots and lots of soup.  Whats better than curling up on the couch with a warm bowl of soup while watching Wheel Of Fortune?  The answer is... nothing!

So I needed to do a quick post for the latest creation that I made last night for small group.  I found the slow-cooker recipe here and barely changed it up.  I put it all in the crock pot before going to work Wednesday morning and when I came home it smelled magical!

I also pulled some Ezekiel bread dough out of the freezer (I had put together about a month ago and froze).  When I got home from work I baked the bread and both Teesha and I thought the bread was better after it was frozen then the loaf made without freezing it. 


Slow-Cooker Stew with Beans, Sweet Potatoes and Corn

1-28oz can of unsalted whole tomatoes, including the juice
3 cups sweet potato chunks
2 cups cannelini beans (I used dried that I sat in water overnight)
2 cups lima beans (I used frozen, but thawed them first)
2 cups frozen corn kernels (that I thawed with the lima beans)
1 large onion, diced
2 large cloves of garlic, minced
3 cups vegetable broth
1 tablespoon paprika
1 tablespoon dried basil
1 teaspoon dried thyme
1/2 teaspoon ground black pepper

Dump the tomatoes into slow-cooker and crush with your hands or the back of a wooden spoon. Mix in the remaining ingredients, cover, and slow-cook until everything is tender.  (for me it was 9 hours on low and then a few hours on warm - until we were ready to eat).

Quick Update

Hello all!  Just a bit about me.  This past week there wasn't too much new or exciting to report but here is what was the top of the week for me...

• My boss and friend Rachael had her work baby shower.  It was a lot of fun to watch her open her gifts, the food was amazing and I had a great talk with another Rachael who was also there.
• I went to my mentorship group Tuesday night.  We have read the book 'Spiritual Friendships' by Mindy Caliguire and we are talking about spiritual friends.  Its great to hear others perspectives and to realize we all struggle with so many of the same / similar thing when it comes to close, spiritual, female friendships.
• I just read the book 'Julie and Julia' by Julie Powell.  It was a fun read and I would love to now see the movie so I can see what is the same and what they changed!
• Today I am relaxing and cooking, my favorite kind of day.  Preston is watching me, of course.
• Tomorrow I am going to my mission trip 'retreat' where we will get to do something (not quite sure what, it is a mystery) and it will be for team building and getting to know each other better.  And it will be within the city limits of Atlanta, I think...
• And then tomorrow night I am going to Lynette's birthday party.  Super excited to be able to celebrate with her.

Well, onto life.  My muffins just came out of the oven and I need to do a little house hunting online today too.  Wish me luck, I only have until the end of November to find and purchase a place if I want the first time home buyers tax credit!

Ciao!!

Morning Glory Muffins

So, I decided I wanted to bake something this morning and have it for brunch.  So, I pulled out my trusty cook book (What the Bible Says about Healthy Living Cookbook) and found a recipe.  Of course, like every other recipe, I changed it up a bit.  I used mostly all organic ingredients but use what you have on hand.

A quick hint... I can never eat a full jar of applesauce before it goes bad so to save money, I buy unsweetened applesauce in individual containers when they are on special at the supermarket.  Then I can keep them in the refrigerator until I need them for a recipe or until I want to eat on plain!!  Do unsweetened, you can always sweeten them if you want.

There are a ton of ingredients however its really easy, it smells fabulous, and we will see in about 20 minutes how good they taste!!

Dry Ingredients:
3/4 C walnuts
1 1/2 C whole wheat flour
1/2 C whole smelt flour (or you could just use whole wheat flour again)
1/4 C wheat germ (you could use old fashioned oats instead)
3 Tbsp ground flax seed (optional)
1/4 tsp salt
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/2 C raisins
1/2 C dried unsweetened coconut
1/4 C pumpkin seeds

Wet Ingredients:
1 C unsweetened applesauce
1/4 C extra virgin olive oil
1/4 C maple syrup
2 eggs
3 tsp vanilla

Ingredients to Shed:
3 small unpeeled carrots (or 2 large)
1 unpeeled apple (I used Braeburn)

1. Preheat oven to 350 degrees.  Spray muffin tin or line with paper liners.
2. Chop walnuts and combine with other dry ingredients in a large bowl
3. Combine wet ingredients in glass measuring cup and mix well to incorporate.
4. Shread carrots and aples and add them to the dry mixture.  Stir to incorporate.
5. Pour the wet ingredients into the flour mixture and combine well.  The batter will be very thick.
6. Use a 1/4 C measure to scoop, divide the batter into the muffin cups and spread into the cup.  Bake until a toothpick inserted into several of the muffins comes out clean and the muffins begin to brown slightly, 25 - 30 minutes.

Instead of baking all of them now, freeze some of the batter for a quick muffin later.  Also, the muffins freeze well, so put them in a freezer bag and eat later!  Yummy!!

It's not all about ME...

Really.  Seriously.

My mom just emailed me a link I think you may all want to check out... its the pictures from my Dad's recent adventure hunting with Dan.  I've only had time to look at a couple but they are amazing.  Dan just got a new camera recently and, I have to say, I think he is mastering it well!

Me!!

We had to take some pictures for our ministry services division retreat that is coming up and here is the one taken of me...

 

I love it!!  I had a lot of fun taking the picture and thanks to Rachael Stanley's amazing camera it made a really good still shot of my jump!  Fun times!!

Chicken and Spinach with Mushrooms

I found this recipe recently and thought I really needed to try it... it sounded great, I mixed it up with the ingredients I had on hand but I still think it was missing something.  So, I am writing the recipe as I think it should be... not as I actually made it.  

 

Ingredients
1 tbsp olive oil
3 cups (1 lb) diced chicken
1 small onion, chopped
4 oz baby portabello mushrooms, thinly sliced
4 oz shiitake mushrooms, trimmed and thinly sliced
1 tsp kosher salt
6 oz baby spinach
1/3 cup all-purpose flour
2-1/4 cups vegetable broth
1 tbsp fresh lemon juice
1 tbsp coarsely chopped rosemary
1 tbsp basil
1/2 tsp chilli powder

Directions

• Heat oven to 400 degrees F. 
• In a large nonstick skillet over medium-high heat, add olive oil and diced chicken.  Cook until almost all pink is gone, then add onions. Cook, stirring until just soft, about 4 min. 
• Add mushrooms and 1/2 tsp salt and continue stirring until softened, about 4 min. 
• Gradually add spinach and stir until completely wilted, about 2 min. Transfer to a large bowl and add chicken; wipe skillet clean.
• Whisk together flour, broth, lemon juice and 1/2 tsp salt and add to the same skillet over medium-high heat. Whisk until mixture is boiling and simmer until just thick, about 2 min. Add to chicken mixture with spices, then transfer to a 2-qt baking dish. 
• Bake until golden, 25 to 30 min.
  

You could add something as a top... maybe rice, biscuits, or phillo dough.  Enjoy!!

Mango Chicken Stir-Fry Wraps

I found a recipe for beef wraps but thought it would taste just as good with the chicken sausage (since I already had that at home).  I had this recipe in the back of my mind for a while and when Miranda decided to come over for dinner on Wednesday I knew just what to make.  We had a lot of fun getting dinner ready (I made this and she made a yummy salad). 

 

Ingredients:

1 tbsp olive oil
 2 red bell pepper, cut into strips
8 scallions, white and light green parts, chopped
3 mango chicken sausages, cut into pieces
1 cup sliced mushrooms
1 cup bean sprouts
2-3 tbsp soy sauce
whole wheat flour tortillas


Directions:

• In a sauté pan, heat oil over medium-high heat. (Do not let oil smoke.) 
• Add chicken sausage and stir-fry for a couple of minutes.
  
• Add red peppers and scallions.  Cook for 1 minutes.
• Add mushrooms and cook for 2 more minutes. 
• Add soy sauce and cook for 1 more minute. 
• Place bean sprouts in center of tortilla.  Top with chicken-vegetable mixture.
  
  

Enjoy!!

September All Staff Note - Joshua

I wanted to take notes of our staff meeting.  And I thought the talk that Andy Stanley gave was so amazing that it needed to be shared.  I probably won't do it justice here but here is my take away:

• None of us know in the moment when we are making our mark.  We only realize the significance of the moment when we look back.
• God's greatest concern for us is that we will become so successful that we will forget the Lord.
• When Jesus prayed 'give us our daily bread' he was referring back to the time God fed the Israelites daily manna from heaven. 
• What do you do when you don't know?  When I am waiting for God to decide how He is going to use me? How do I position myself to be used for God's glory?

Joshua was 110 years old and reflecting on his life when he said the following statements :
Joshua 23:8 - 'Cling' to the Lord your God...
Joshua 23:11 - Take diligent heed to 'love' the Lord your God...
Joshua 24:15 - As for me and my household we will 'serve' the Lord.

What set Joshua up to say this at the end of his life?  Joshua 5:13-15

¹³ Now when Joshua was near Jericho, he looked up and saw a man standing in front of him with a drawn sword in his hand. Joshua went up to him and asked, "Are you for us or for our enemies?"

• There were usually guards & laws preventing someone armed in the presence of Joshua.  This man would have been considered an assassin.
• Essentially Joshua asked "are you for ME or against ME"
  

 ¹⁴ "Neither," he replied, "but as commander of the army of the LORD I have now come." Then Joshua fell facedown to the ground in reverence, and asked him, "What message does my Lord ^[a] have for his servant?"

• The literal translation of 'neither' is 'no.'  Joshua asked the wrong question.  The question was not big enough. 
• When he said commander - that was actually Joshua's title.
• Joshua had authority over the Israelites & he was considered their greatest authority.  Joshua realized the angel had more authority than he did.
• There are 2 question you can ask:  

1. Do I have authority?
• are you for me or against me?
2. Am I under authority?
• Who am I for?
• What side am I on?

• Joshua demonstrates he is uner authority by bowing down.
  

 ¹⁵ The commander of the LORD's army replied, "Take off your sandals, for the place where you are standing is holy." And Joshua did so.

• The angel didn't answer any big question or give any big instruction.  He didn't tell him the future or how to handle any major issue.
• Instead, Joshua was tested to see if he would surrender/submit to God.  It was more about making God's name great.

My takeaways:

• Live as a women who is under authority.
• Obey God, trust him with the outcome.
• God takes responsibility to the life that is fully submitted to Him.
• It doesn't matter who is for me or against me.  It's about who I am for.
• It's not about who is on my side but who's side I am on.
• If I win I win.  And if I lose I win.  Because I trust God with the outcome.

We never know our defining moments until they are long gone.  Position yourself so God will make his mark thru you.