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My figures fail to tell me

Le 29 août 2016, 06:25 dans Humeurs 0


The feet of people walking home
With gayer sandals go --
The Crocus -- til she rises
The Vassal of the snow --
The lips at Hallelujah
Long years of practise bore
Til bye and bye these Bargemen
Walked singing on the shore.

Pearls are the Diver's farthings
ExtortedMassage Chairfrom mercedes price listthe Sea --
Pinions -- the Seraph's wagon
Pedestrian once -- as we --
Night is the morning's Canvas
Larceny -- legacy --
Death, but our rapt attention
To Immortality.

How far the Village lies --
Whose peasants are the Angels --
Whose Cantons dot the skies --
My Fractional co2 Laser Classics veil their faces --
My faith that Dark adores --
Which from its solemn abbeys
Such ressurection pours.

vegetable spiralizing bandwagon

Le 15 avril 2016, 06:48 dans Humeurs 0

Remember back in November (?), I made a whole bunch of meatballs to freeze? Well, let me tell ya, it was so worth it! Even though I had my mom here helping with my newborn and cooking for us, we had those days we didn’t have much time to cook dinner. And these meatballs were there ready to be cooked. Such a life-saver, Massage Chairok maybe just a dinner-saver!

Besides making this hearty meatballs in mushroom gravy, we also enjoyed this delicious light and nutritious vegetable meatball soup. I say it’s nutritious, because 1. the soup is made from scratch, 2. it’s loaded with variety of vegetables. And instead of noodles, I made zoodles! Have you jumped on this new vegetable spiralizing bandwagon yet? Is it still relatively new, or am I just too late to the party?

Anyway, making noodles out of zucchini is the way to go here. The mercedes price listonly thing to keep in mind is that you want to add your zoodles right before serving, so it doesn’t get overcooked.

For this recipe, I used frozen meatballs, but fresh ones will work too. If using frozen meatballs, no need to thaw them. Yay, that’s another bonus!

Don’t be tempted to skip the browning meatballs. It might seem like an extra step, especially because we’re not cooking them through, but it’s an important step in adding flavors. All that brown bits in the pan left after browning are gold, and you want that in your soup!

Speaking of meatballs, you can, of course, use store-bought frozen meatballs. But I like to make a hong kong travel deals big batch from scratch and freeze them. You can find my meatball recipe here. My husband loved the soup, but he wished the meatballs in the soup were smaller. And I totally agree mini meatballs would be fabulous! Next time I make a big batch of meatballs, I’ll make sure to make various sizes!

Well, to make the soup it really doesn’t take much time. From start to finish, it took me about 45 minutes, or less, including chopping the veggies. Here’re the step-by-step photo for you, not that you need it.

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Grilled Deviled Chickens

Le 22 octobre 2014, 05:41 dans Humeurs 0

Grilling these chickens under a heavy weight will help them cook quickly and evenly, leaving them crisp and juicy.
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Nutritional Information
(per serving)

    U.S.        Metric    Conversion chart
4 (1 1/4 pounds each) baby chickens (poussins) or Cornish hens or chicken breast halves
3 lemons, plus wedges for garnish
4 clove(s) garlic, peeled and smashed
1 tablespoon(s) crushed red-pepper flakes, or to taste
1 tablespoon(s) finely chopped fresh thyme
1 tablespoon(s) finely chopped fresh rosemary
1/2 cup(s) olive oil
Salt to taste

If using whole chickens, use kitchen shears to cut along one side of the backbone of each chicken. Then cut along the other side to remove backbone; discard it. Open the chickens, skin side up, on a clean surface. Press down to flatten. Place in a large bowl.
Thinly slice 2 lemons. Squeeze the juice of remaining lemon and add both to bowl with chickens. Add remaining ingredients, except salt, and toss. Refrigerate, covered, 30 minutes or overnight.
Heat a grill to medium hot. Wrap 4 bricks with aluminum foil (a large heavy skillet can also be used). Remove chickens from marinade; salt both sides. Brush grill with oil; transfer chickens to the grill, skin side up, and place bricks on top of chickens. Grill 10 to 15 minutes per side, until skin is dark brown and juices run clear when chicken is pierced. Serve garnished with lemon wedges.

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