New Uses for Everyday items

Using rocks as bookends
A Hanger for keeping your ribbons and trimmings neat
A Tissue Box as a plastic bag dispenser
A dryer sheet as a pan cleaner
A sponge as a pet hair lifter
A toothbrush as a corn on the cob prepper
A clean, empty ketchup bottle as a pan cake dispenser
Using a Lifesaver as a birthday candle holder
Rubber bands for egg- dying
Old Crocs for hanging plant holders

Pasta with Bacon and Cauliflower

Serves 4 Hands-On Time: 30m Total Time: 30m

Ingredients

• 12 ounces spaghetti (3/4 box)
• 6 slices bacon
• 1/3 cup fresh sage leaves
• 1 small head cauliflower (about 1 1/2 pounds), cut into small florets
• kosher salt and black pepper
• 3/4 cup grated pecorino (3 ounces)

Directions

1. Cook the pasta according to the package directions. Reserve ¾ cup of the cooking water. Drain the pasta and return it to the pot.
2. Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble.
3. Add the sage to the bacon drippings in the skillet and cook over medium heat, turning once, until crisp, 1 to 2 minutes; transfer to the paper towel–lined plate.
4. Add the cauliflower, ¼ cup water, and ¼ teaspoon each salt and pepper to the bacon drippings in the skillet and cook, covered, for 2 minutes. Uncover and cook, tossing frequently, until golden and tender, 3 to 4 minutes more.
5. Add the reserved pasta water and ½ cup of the pecorino to the pasta and toss until creamy. Add the cauliflower, sage, and bacon and toss. Sprinkle with the remaining ¼ cup of pecorino.

By Kate Merker, Real Simple Magazine- March 2010

New Month/ Reflections on the past

January has finally passed. Classes go on as usual. I have never gone through so much information so fast. Back at BYUH I had a few months time to get though classes. Now I only have a month with 1-2 classes. I am actually going to graduate- 2012. I never got to finish BYUH, looking back I wish I had. I would of gotten closer anyhow if I didnt leave when I did. I was there through the lucky circumstance that my father worked for the government and that is were he had gotten his next chosen assignment. Its been a good while since I have been there- and I have to say I loved with a captial L those 5 yrs. It wasnt just the sunny days, the beaches, the activities at school.
It was the people many who I still know, and are still my friends that I met. After I left I went to UVU for a month- what a cold contrast! It was cold a) because it was winter anyways b) the people had the people they hung out with already- kinda like English school which I have also experienced. My only "friend" was a guy who never shut up it seemed and that was just in Archeology class. Now at my current school I dont have alot of friends because I am online but my life is now different anyways. I will celebrate with Simon 7 yrs of marriage this year. It has been a packed 7 yrs, from being in England- London for 2 yrs, getting deathly ill due to ignorant doctors, coming back to the USA Simon getting through immigration, moving, getting deathly ill again ignorant doctors ( no way would I do what they did to me) moving again, coming to live with my grandfather- he passing away- going back to school... yeah pretty packed. In 2010 I still have health problems but not like before, no hospitals this time and I plan to keep it that way.

Simon has decided to go to campus and then on to work each day- he was online like I am now.
I prefer as long as I can to be online giving me time to do everything else- run the house basically. He worries about having free time. I know it will be less but he will get it.
If he stays the course he will be able to leave the call center which is so-so and into a good job.

Birthdays celebrated last month:
Blake my nephew turned 9
My dad- turned 62.
This month my sister in law and my aunt will have birthdays.

Oven Fried Chicken

Ingredients

nocoupons

• Cooking spray
• 1 1/3 cups crispy rice cereal
• 2 1/4 cups bagel chips or Melba toasts
• 5 teaspoons extra-virgin olive oil
• 3/4 teaspoon hot paprika
• Kosher salt and freshly ground pepper
• 1 1/2 cups plain Greek yogurt (2%)
• 1 teaspoon dijon mustard
• 4 skinless, bone-in chicken thighs or halved bone-in breasts (about 6 ounces each)
• 2 bunches scallions
• Harissa, chili sauce or ketchup, for the sauce

Directions

Preheat the oven to 475 degrees F. Set a rack on a foil-lined baking sheet and generously coat the rack with cooking spray.

Finely grind the cereal and bagel chips in a food processor and transfer to a large resealable plastic bag. Add 3 teaspoons olive oil, the paprika, 2 teaspoons salt, and pepper to taste and toss.

Whisk 1/2 cup yogurt and the mustard in a shallow bowl. Add the chicken and turn to coat, then transfer to the bag; seal and shake to coat. Place the chicken on the rack and mist with cooking spray.

Toss the scallions with the remaining 2 teaspoons olive oil and place alongside the chicken. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 30 minutes.

Make the dipping sauce: Mix the remaining 1 cup yogurt and harissa to taste in a bowl. Serve the chicken and scallions with the sauce.

Together forever at last

Today after waiting 70 yrs my grandparents were sealed together, my grandfathers work was done as well, the sealing being the ending final step. It was a very special day for my family, My dad got to be sealed to his parents at last, after waiting 62 yrs. Now its like he always was. My brother Joe got to be with us as well. I can only imagine what my grandparents must be feeling.
I know they are happy though. Now they really are mine and all the ones who went before them are mine too.

Rachels Birthday

My niece Rachel just turned 14! We had fun as it was also New Year's Eve



John was I guess used to Christmas still he wanted a present to open for him! Judith had to wrap up something fast so he would be happy- which worked, for now.When Simon took his turn at Taboo he really got theatrical. It was fun to have Chad and Pancho there. Kirsten was there as well. Rachel got to go to her first dance which from what I gather just wasnt so hot? Dont worry there are many dances yet to come which I am sure will be more fun.

Yummy Recipes

Asian Dumpling Soup

Ingredients

Serves 4

• 4 scallions, white and green parts only, thinly sliced
• 6 cloves garlic, thinly sliced
• 1/4 cup peeled and slivered fresh ginger
• 2 cans (14 1/2 ounces) reduced-sodium chicken broth
• 8 ounces shiitake mushrooms, stems removed, caps halved and thinly sliced
• 1 package (15 ounces) frozen stuffed dumplings
• 1 can (15 ounces) baby corn, drained (1 2/3 cups)
• 2 bunches watercress, stems trimmed (4 cups)

Directions

1. In a medium saucepan, combine scallions, garlic, ginger, and 3 cups water. Bring to a boil and cook, partially covered, for 10 minutes. Add chicken broth and mushrooms, cook until the mushrooms begin to soften, about 3 minutes.
2. Add dumplings and baby corn; boil until dumplings are tender, about 4 minutes. Add watercress, stir until wilted, about 30 seconds. Spoon into bowls, and serve immediately.

Shrimp Tikka Masala
2 tbs EVO ( extra virgin oil)
1 large onion thinly sliced
3 tbs grated peeled fresh ginger
1 tbs of grated garlic
2 tsps tomato paste
2 tsps garam masala
1/2 tsp chili powder
1 cup of water
20 large shrimp peeled and de veined
1/4 plain yogurt
salt and pepper
Heat oil in stock pot or dutch oven medium heat Cook onion till golden ( about 20 minutes) add all but shrimp and water and yogurt- cook for about 3 minutes. Add shrimp and water. Cook for 4 minutes. Stir in yogurt. Season with pepper and salt.
Serves 4 double for more than 4 people.