tag:blogger.com,1999:blog-1337926852368523582024-03-13T15:40:47.774-07:00Zabrina's RosesTheYellowRosehttp://www.blogger.com/profile/17849394312310274854noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-133792685236852358.post-47984618019006373272015-11-18T01:24:00.000-08:002016-06-19T18:55:36.168-07:00A Note From Zabrina.Zabrinahttp://www.blogger.com/profile/16219621583783755926noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-4613389786895355772015-11-18T01:23:00.000-08:002015-11-18T01:23:00.411-08:00Trees: Painting in my studio again.I started my art studio back up. My kids are gone, married and moved away. My two grand babies are in New York, so my life is in a better place where I can break out the old paint and brushes again. I love to paint. I'm a abstract artist. I love all art styles, but I find that this type of abstract tends to full my passion for color. I adore watercolor but I'm afraid I rather suck at it. I stick with oils and acrylics mostly. I'm doing trees and colors right now. I'm playing with birds as well but my birds end up looking like cartoons, sadly.
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I'll keep brushing away at ideas until I come up with something grand.Zabrinahttp://www.blogger.com/profile/16219621583783755926noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-40684804119615402292015-11-18T01:22:00.000-08:002015-11-18T01:22:04.009-08:00Busy Day.What a week of busy work in my kitchen. I wanted to show some pictures of my canning progress so far.
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Colorful sweet peppers, Dill Pickles, and Banana Peppers. yay!! Next week, I'll can tomatoes and pumpkin. Note: I should have used gloves to cut the peppers. My finger nails were on fire for two days after I canned two dozen pickled banana peppers. You can bet I wont do that again. Have a wonderful day. ZabrinaZabrinahttp://www.blogger.com/profile/16219621583783755926noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-53778267015126380532015-11-18T01:21:00.000-08:002015-11-18T01:21:35.217-08:00DIY Raised Flower Bed For My Small Garden.<div class="separator" style="clear: both; text-align: center;">
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We live in Georgia and my yard is nothing but red clay. It's not dirt, it's not soil. Planting a garden in the red clay just does not work. We have to import soil and this just washes away with every rain. A good location for a garden would be right off my deck, away from the dog's yard. We have a ton of bird and rabbits but I'm pretty sure a raised flower bed would still work. Talking to other gardeners in our area I have few ideas now of my own to makes two raised bed which would be easy to put together ( meaning by myself ) Everything you will need you can get at the Home Depot store. Home Depot will cut all the wood for you right there which makes this project super easy to put together.
You will need:<br />
32 three inch decking screws.<br />
2 4x4 by 8 non-pressure treated posts: cut into 9 inch sections. you will need<br />
8
3 10x12 foot non- pressure treated boards. Cut one board into 4 three foot section
cut the other two boards in half making 4 six foot sections.
You will have wood left over.
This will make you two six foot raised flower beds. Having them cut at Home Depot makes it easy to get your wood supplies back home. I'm using non-pressure treated wood because I want to use wood that has not been treated with chemicals that will likely end up in my food. twelve bags of top soil in each box with two additional bags of peat moss mixed in.
Each box will need 2 three foot boards for the ends and 2 six foot boards for the sides. You'll need 4 of your 9 inch 4 x 4 post for the insides. Use your deck screws to put the box together. Power tools for great for this project. Each bed took me 10 min to put together.
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For a last min project two months late, I'm pretty happy over all with how it all turn out. Next spring I'll be ready to have these two boxes filled to the brim with seedlings ready to grow. I might even add another two boxes.
Zabrinahttp://www.blogger.com/profile/16219621583783755926noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-51170863413365228742014-03-29T07:16:00.000-07:002014-03-29T07:16:05.166-07:00Gluten Free Oatmeal Flax seed Cookies, with White chocolate chips and Cranberries <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheel3istYv5h-tkKHR7tTuSukHByIOcleSlwQO11CSWOrYrf8o5-O_hzGJ1KOvsQnUJ4jpkiJwvEsEXRYGClgHgcUfvWtPPWn1xrsaYw_jpUJrLnDjGccWj_0paoQDqPMNYXJmLQP_-SY/s1600/IMG_1373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheel3istYv5h-tkKHR7tTuSukHByIOcleSlwQO11CSWOrYrf8o5-O_hzGJ1KOvsQnUJ4jpkiJwvEsEXRYGClgHgcUfvWtPPWn1xrsaYw_jpUJrLnDjGccWj_0paoQDqPMNYXJmLQP_-SY/s400/IMG_1373.JPG" /></a></div> I love trying to come up with new recipes. Going Gluten Free has it's challanges but I'm always trying to come up with new ideas for the family. Using flax seeds crushed and milled has been an easy adjustment. Using milled flax seeds tastes better and you don't get seeds stuck between your teeth.
Recipe
1 Cup Butter ( 2 sticks, room temperature)
2 large eggs (room temperature)
1 Cup of Brown Sugar
1/2 Cup granulated sugar
1 tsp vanilla
Cream wet ingredients together in your standing mixer.
Dry:
1 1/2 Cups of <b>Pamela's Gluten Free baking mix</b>
2 1/2 Cups oat meal
1/2 Cups Milled Flax Seed.
1/2 tsp salt
1 tsp Baking Soda
Mix dry in a separate bowl, mix well.
1 Cup white chocolate Chips
1/2 dried cranberries
Blend wet ingredients together until creamy, slowly add dry. When mixed together add white chocolate chips and cranberries. Set oven to 325 degrees. I use a cookie scoop to make my cookies. Bake cookie on a cookie sheet. Oven 325 degrees, bake cookies for 12 to 14 mins, and cool on cooking rack.
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I have to add that I really like the complement of white chocolate chips and cranberries together in this recipe. I'm calling this my new favorite grown-up cookie. I hope you love this as much as I do.
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My Husband loves French Onion Soup. For our 27 Wedding Anniversary this year I think I'll make his favorite soup for lunch.
Here's how I make this really easy dish.
I use my large french cooking cast iron pot.
You'll need about 4 large onions, sliced evenly. and a stick of butter. Cook the onions until carmelized ( almost a brown color) This takes about 35 mins and you have to keep stirring. I add about 2 tablespoons of white sugar to speed up the browning process.<br />
When my onions are brownish golden I add 2 tablespoons of oat flour ( keeping it gluten free) and stir the flour to mix it well. I then add 2/3 cup red wine ( I use a really nice Chabernet Sauvlgnon) but you can use what ever you like. Stir around and then add 1 box of beef broth, any brand. Stir and cook for another 20 mins. I cut up GF sour dough bread into cubes and taosted, and then added them to to top of the soup bowl with lots of swiss cheese to go on top. I put the soup under the broiler for a few mins until nice and bubbley brown and then it's ready to serve.
See! I told ya it's that easy. Happy Anniversary sweety.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKjm_DwrgcHUVTYsq6YZbONvUjdxdhtXGaDlTR1IoUMdcbtbBzk0apko9kvHB0doS4QnKCOn0IbI7qlVdyKhV9cpR9xaMaICyRGbx_AAKj_914hld_ia0DvXB6s3s9llGBOQuF1w0yKw/s1600/IMG_1313.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKjm_DwrgcHUVTYsq6YZbONvUjdxdhtXGaDlTR1IoUMdcbtbBzk0apko9kvHB0doS4QnKCOn0IbI7qlVdyKhV9cpR9xaMaICyRGbx_AAKj_914hld_ia0DvXB6s3s9llGBOQuF1w0yKw/s400/IMG_1313.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsW3-tKdnx8X5yJnmZjjjN5MomvMcsj5SUaE7Md-4_nxK7FxXzuVY7NqE7DsBeQiDPeaxOR6NSZAuZtCWaVqVi_mC32_sNvyJ6E14EQ98VE-317XPaVsBLZ0l2h4t3Fkkol9YPMFa9y4/s1600/IMG_1314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibsW3-tKdnx8X5yJnmZjjjN5MomvMcsj5SUaE7Md-4_nxK7FxXzuVY7NqE7DsBeQiDPeaxOR6NSZAuZtCWaVqVi_mC32_sNvyJ6E14EQ98VE-317XPaVsBLZ0l2h4t3Fkkol9YPMFa9y4/s400/IMG_1314.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Jjr3RcsUHYZu3Xq4GfL28CjILPWPDTha55TFiBTttl6zvt59mEtpqX9rc5JSlvLqwD0eEIe7vmvcpWbj_qhNZ1YRAfMrfIe_nQW5cbKRwQap30sTByhglPgAW5yNzqmMykaqidSIBVw/s1600/IMG_1318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Jjr3RcsUHYZu3Xq4GfL28CjILPWPDTha55TFiBTttl6zvt59mEtpqX9rc5JSlvLqwD0eEIe7vmvcpWbj_qhNZ1YRAfMrfIe_nQW5cbKRwQap30sTByhglPgAW5yNzqmMykaqidSIBVw/s400/IMG_1318.JPG" /></a></div>Zabrinahttp://www.blogger.com/profile/16219621583783755926noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-89613399242107889802013-11-25T08:56:00.001-08:002013-11-25T08:56:02.265-08:00Happy Thanksgiving Everyone.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rRiSWMgaNTe_dwN5P3L4Dw4oDuyV9x5rwgimz15UgFsN677Q_cGCzAygV1vRAunqIecU6Au9PRiJAZg5_ZB9H-vLgLgsHiTuu7rTq0Ivw_fJNYzp2Q3LmqUeqDaPsniMNeJ0KEtNHyo/s1600/sf_happyThanksgiving3_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2rRiSWMgaNTe_dwN5P3L4Dw4oDuyV9x5rwgimz15UgFsN677Q_cGCzAygV1vRAunqIecU6Au9PRiJAZg5_ZB9H-vLgLgsHiTuu7rTq0Ivw_fJNYzp2Q3LmqUeqDaPsniMNeJ0KEtNHyo/s640/sf_happyThanksgiving3_02.jpg" /></a></div>
Wishing you all a very special Thanksgiving from us to you.Zabrinahttp://www.blogger.com/profile/16219621583783755926noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-3692907950103747712013-11-07T09:39:00.001-08:002013-11-07T09:39:30.836-08:00Apple Cranberry Pork Tenderloin. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktFBFwHC0u9X0ygcfLcwtX9pxyuFl2oycqUPy0_QrdCvtjFuRPCbIM0UyiNc1OHmAO_DZec19OH4LbP5rr7nrHLVCmDamKja3ZKUeVMY_m4OLDg41eD6z3CBORwATvaWUfP8vZttgJPA/s1600/IMG_1243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktFBFwHC0u9X0ygcfLcwtX9pxyuFl2oycqUPy0_QrdCvtjFuRPCbIM0UyiNc1OHmAO_DZec19OH4LbP5rr7nrHLVCmDamKja3ZKUeVMY_m4OLDg41eD6z3CBORwATvaWUfP8vZttgJPA/s640/IMG_1243.JPG" /></a></div>
If you need another slow cooker dish, then this is your recipe. Slow cooking is one of my favorite ways to cook because I know the meat will be tender and perfect every time. I use 2 Pork Tenderloins in this recipe, and you want to wash and pat them dry with a paper towel. Salt and pepper both tenderloins. Cut slices in the meat two inches apart on both tenderloins. Slice a sweet apple ( not sour ) and then slice your apple slices in half and put the apple slices into your pork tenderloin.
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Put both pork tenderlions into your crock pot or slow cooker, one on each side.
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Now add a large handful size of dried cranberries and 2 tablespoons of brown sugar. The fun part of this recipe is the Apple Cider. Make sure you use the Apple Cider you enjoy. Some ciders can be a bit bitter in taste. Slice a small onion and toss on top.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXv3iGN9k2vznMWsHkfmwTrPVI0swSubjFUcApgLm5Kgado9dxzA6UU552fZ9EQXqdOfDyJzc14wYeUsGg0Druo_KYEB7Sa1zkuUktZAVOTBuAY9en33ww-Qtv2A7dV3-M6iSiuBl0HM/s1600/IMG_1240.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXv3iGN9k2vznMWsHkfmwTrPVI0swSubjFUcApgLm5Kgado9dxzA6UU552fZ9EQXqdOfDyJzc14wYeUsGg0Druo_KYEB7Sa1zkuUktZAVOTBuAY9en33ww-Qtv2A7dV3-M6iSiuBl0HM/s400/IMG_1240.JPG" /></a></div>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RWk00swpgB1eSHala91-06Uz_FtmcB5HvJ4-H9tIP5P5tkXOEiWQG9XQhILtRuansL30MH-GK9VH8u4MHXvtkon4tL4x2ne9El-5sT5Auo7FHjZGg3SljwwjgiW44L7INdCgHLCECMg/s1600/IMG_1241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4RWk00swpgB1eSHala91-06Uz_FtmcB5HvJ4-H9tIP5P5tkXOEiWQG9XQhILtRuansL30MH-GK9VH8u4MHXvtkon4tL4x2ne9El-5sT5Auo7FHjZGg3SljwwjgiW44L7INdCgHLCECMg/s400/IMG_1241.JPG" /></a></div> One bottle of your favorite Apple Cider goes right in the slow cooker. With the slow cooker on high cook the pork for 3 to 4 hours. I serve mashed potatoes and green beans with this recipe. Just another Gluten Free recipe.
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This is a great Holiday dish and I promise you everyone will love it. Enjoy. ZabrinaZabrinahttp://www.blogger.com/profile/16219621583783755926noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-5804409632783809022013-10-21T17:39:00.000-07:002013-10-21T17:39:23.845-07:00Arugula Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c7wgoXjEriiSD9esGGeNQvYihwa4-jhOCFPZkEyhyWXfsKCCwfOuIDqpKhvVhTtN0zWd03HA_luYaiu5P0kXvPSQK7pzaVU4nbfaeyv_SWQlQRrgmFgxnJA46JTIXJK5053eI_zxbkY/s1600/arugula+pest.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6c7wgoXjEriiSD9esGGeNQvYihwa4-jhOCFPZkEyhyWXfsKCCwfOuIDqpKhvVhTtN0zWd03HA_luYaiu5P0kXvPSQK7pzaVU4nbfaeyv_SWQlQRrgmFgxnJA46JTIXJK5053eI_zxbkY/s320/arugula+pest.jpg" width="320" /></a></div>
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Pesto is a great condiment to have on hand for quick dinners and for adding flavor to all kinds of dishes. While basil pesto is near and dear to my heart, fresh basil can be pricy and difficult to find out of season. When I had a bag of arugula leaves the other week that was on its last leg, I decided to try making pesto, and it worked! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDOaRBKWJ0dJhf48QBRhpJBoGuJ_jatTQZZhR8Vz97wYVO-QB11lW6dBV4Tt9IvbrhIJEPY3gW_bNl7eopFAp8x-yMn6PdXRrtAEJFiov7wOCIhGgP4HRnUm_Af7tjFbJdrOecS2qCQ8/s1600/pesto+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMDOaRBKWJ0dJhf48QBRhpJBoGuJ_jatTQZZhR8Vz97wYVO-QB11lW6dBV4Tt9IvbrhIJEPY3gW_bNl7eopFAp8x-yMn6PdXRrtAEJFiov7wOCIhGgP4HRnUm_Af7tjFbJdrOecS2qCQ8/s320/pesto+ingredients.jpg" width="240" /></a></div>
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Ingredients:</div>
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Arugula, basil, or any other flavorful herb (I had about half a bag left, maybe 2 cups packed tight)</div>
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1 clove fresh garlic</div>
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2-3 tbsp olive oil</div>
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1-2 tbsp toasted pine nuts (or any nuts that aren't too sweet)</div>
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pepper and garlic salt, to taste</div>
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(optional - 2-3 tbsp parmesan cheese)</div>
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Add all ingredients to a blender or food processor and blend until desired smoothness. That's it! I usually add a fair amount of parmesan cheese to my basil pesto, but opted not to with this arugula pesto and didn't miss it. You can use this just like you would any other pesto, but here are a few ways I managed to use it:</div>
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1) Use in recipes like Red's pesto chicken <a href="http://zabrinasroses.blogspot.com/2013/08/reds-quick-basil-bacon-chicken-pasta.html">here</a></div>
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2) Add a little more olive oil and marinate chicken for grilling </div>
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2) Mix a tablespoon with mayo for a flavorful sandwich spread (and then toast it!)</div>
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3) Add to pasta sauces and soups for a big burst of flavor</div>
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4) Mix with a little more olive oil and a light vinegar for a great salad dressing (especially on caprese salads!)</div>
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<br />TheYellowRosehttp://www.blogger.com/profile/17849394312310274854noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-25533038161700619642013-10-16T17:08:00.001-07:002013-10-16T17:08:54.409-07:00Tips for saving time, money, and calories when dining out<div class="" style="clear: both; text-align: center;">
We've all been there: left my lunch at home, burned dinner, dinner was so good we ate it all and have no leftovers, I was too tired, my spouse is out of town and I hate cooking for myself, everyone in the office is going out together, cat ate my pad thai (or is that just me?)...There are plenty of reasons for not eating home-made meals every single day. It was especially bad for me when I had a 2.5 hour daily commute to another city for work last year, which gave me very little time to make dinner in the evenings and had the extra temptation of many good restaurants in walking distance. Here are my tips for making the most of the times when we're paying someone else to make our food:</div>
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<b>1) Get your order to go. </b>While the ambiance of many restaurants is far nicer than sitting at your desk or in the break room, you're paying more for that experience in time, tips, and temptations. I learned to keep takeout menus from local restaurants on-hand and just call in my order...that way, I know exactly when my food will be ready, and can order my favorite salad without seeing their famous loaded french fry platter drifting by my table, or thinking about how much I need to tip my waiter. Plenty of places also have outdoor seating they don't mind you using as long as you've bought their food - so you can still have that out-of-office time without paying for it!</div>
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<tr><td class="tr-caption" style="text-align: center;">Still getting the Mellow Mushroom experience, and sunshine!</td></tr>
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<b> 3) Package up half of your food right away, or split with someone.</b> Most restaurants give ridiculously huge proportions, especially in things like chicken on salads and cheap sides. If you're dining out in a restaurant, ask for a to-go box right away and put half your food in it. Then, you can clean your plate and still have lunch for the next day - getting two meals for the price of one! If you're with friends, coworkers, or your spouse, splitting a meal is always a good option, too.</div>
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<b>4) Look for healthy appetizers. </b>Some of the best deals are hidden in the appetizer menu. Skip the chicken wings and loaded fries (sigh) and look for the veggie spring rolls, chicken and veggie quesadillas, dip trios with chips, etc. Mellow Mushroom was a favorite of mine when I needed a quick lunch and had the most amazing salads in their appetizer menu - and all of them were under $6! I usually paired it with a $2.50 slice of pizza with chicken, and had lunch for two or more days for under $10 total.</div>
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<tr><td class="tr-caption" style="text-align: center;">Mellow Mushroom's caprese salad appetizer is amazing (and huge!)</td></tr>
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<b>5) Check the kids' menu.</b> Many places have items in their kids menu that are identical to their regular menu - just in smaller proportions, and for much less! I could never eat an entire burrito at Moe's, for instance (and they don't make the best leftovers), but their kid-sized burrito is perfect and lets me have everything I want for much less. It works great for fast food, too - if you're traveling and have to eat on the road, getting something from the kids menu ensures you're eating less junk, and usually includes an extra small drink, which also saves calories. </div>
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<tr><td class="tr-caption" style="text-align: center;">I had to split this "Joey" burrito with Shawn - kiddie size for me next time!</td></tr>
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<b>6) Keep tea bags and instant coffee on hand.</b> Buying drinks can be a real killer when dining out- both in calories and in price! I always order water at restaurants, and reserve getting my precious southern sweet tea for when I'm ordering a kids' meal at Bojangles. I've quit coffee (again) recently, but my work has a keurig machine and I was able to use a reusable k-cup to bring my own coffee from home, and always keep a few tea bags in my purse now for that occasional pick-me-up. Almost any place will give you hot water for free (some charge you a quarter for the cup, but not many), so keeping the instant stuff on hand is a great way to save a few bucks when the emergencies happen! </div>
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<b>7) Utilize gift cards to help with budgeting. </b>If there's a place nearby that you find yourself going to often, see about getting a gift card! It's a great way to keep track of your spending in specific places and for those special treats like your favorite coffee drink. If you have friends or relatives always asking what to get you as a gift, let them know what your favorite local restaurants are - then you get to say they took you out to lunch or dinner!</div>
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<tr><td class="tr-caption" style="text-align: center;">Breakfast at Starbucks courtesy of a Christmas gift card from the parents!</td></tr>
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TheYellowRosehttp://www.blogger.com/profile/17849394312310274854noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-24334116539277397542013-10-14T18:02:00.001-07:002013-10-14T18:02:07.054-07:00Quick & Easy toasted pine nut hummus<div class="separator" style="clear: both; text-align: center;">
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We've been so busy in my house lately that I've been digging up my easiest possible recipes to get us through the days! One healthy snack I try to keep around is hummus; it's full of protein, low on fat, and can be eaten with whole wheat crackers, veggie slices (healthy and gluten-free!), spread on pizza, or used as a filling in sandwiches and wraps. It's fairly expensive if you buy pre-made hummus from the grocery store, but it's very cheap to make it yourself! All you need is cooked chickpeas (aka garbanzo beans), which cost around $1 in the can (or you can buy them dry and cook them yourself to save even more), and a few pantry staples.</div>
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For roasted pine nut hummus, my ingredients are:</div>
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1 can chickpeas (I recommend no salt added)</div>
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juice of half a lemon</div>
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2-3 TBSP olive oil</div>
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sesame oil (or tahini, but I always have oil on hand and it's the same flavor)</div>
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~1TBSP toasted pine nuts, plus more for garnish</div>
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garlic, 2-3 small cloves</div>
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optional: salt (we cook low sodium so I don't add any)</div>
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If your pine nuts are raw, you can roast them in a dry pan over medium-low heat until they're starting to toast and your house smells amazing. A little goes a long way in flavoring hummus, so I toasted up a good 1/4 cup at once but only used a tablespoon or two in the recipe.</div>
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Once your pine nuts are toasted, dump your drained chickpeas, garlic, lemon juice, and oils into your blender or food processor (or right into your serving dish if you're using an immersion blender like me), and blend together until you have smooth, creamy hummus! </div>
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Taste it once it's blended fully to see if it needs more of anything..I
usually add a few tablespoons of water so it's not too thick and dry,
but other brands of chickpeas may be different. If you're adding salt, now would be the time to adjust that, too. Garnish with a little extra olive oil and a few pine nuts on top and you're ready for a healthy snack! This will keep in the fridge for over a week, but ours hardly ever lasts that long.</div>
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We also love roasted red pepper hummus (same process, just add canned roasted red pepper instead of pine nuts!), but the flavors are neutral enough to work with just about anything! Enjoy!</div>
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-Yellow TheYellowRosehttp://www.blogger.com/profile/17849394312310274854noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-41613994178245022592013-10-09T12:48:00.001-07:002013-10-09T12:48:12.012-07:00Rotisserie-style chicken at home<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCHIQRLU0swFKp2Wkytk5hsJQbwrFz96Kefr4lsRsN88snjinkk6UB_W-vJeOjE4tP4xPhUdywdMdwUizbz6YuI9agGv-JeBqHQwG4PRAzUmK2Z7x-CjM2B7q9vhfViChpEO5oIlf_EM/s1600/IMG_20121107_120733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCHIQRLU0swFKp2Wkytk5hsJQbwrFz96Kefr4lsRsN88snjinkk6UB_W-vJeOjE4tP4xPhUdywdMdwUizbz6YuI9agGv-JeBqHQwG4PRAzUmK2Z7x-CjM2B7q9vhfViChpEO5oIlf_EM/s320/IMG_20121107_120733.jpg" width="320" /></a></div>
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Rotisserie chickens are one of those perfect multipurpose items you can buy on a busy weeknight; they make a great dinner on their own with simple sides that day, and can be used in all sorts of recipes after. The downside for us is that they are typically pretty high in sodium. While home rotisseries are amazing, they're not necessarily practical to keep around...and if you have a slow cooker and a broiler, you can get a whole roasted chicken that's pretty close to that perfect rotisserie texture!</div>
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Start with a whole chicken that will fit in your slow cooker. Rub the chicken down with olive oil and cover in a decently thick coat
of your favorite spice mix. I usually end up with a mix of <span style="mso-spacerun: yes;"></span>fresh garlic and shallots, paprika,
oregano, thyme, garlic powder, onion powder, rosemary, black pepper, and cayenne. Jerk seasoning is also yummy, and even a simple mix of black pepper and lemon zest is really amazing!</div>
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I use mason jar rings to "boost" my chicken
off the bottom of the crock pot - this prevents it from just stewing in its
juices (balled up wads of aluminum foil work, too). </div>
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Cook on low for up to 8 hours or high for up to 4
hours, depending on the size of your chicken. (I usually start this in the morning before I leave for work, and it's ready when we get home.) When your chicken is cooked,
carefully remove it from the slow cooker (in large pieces, if you have to. They
get fall-apart tender!) and transfer it to a baking dish or sheet tray under
your broiler. Broil the top of the chicken for 5-10 minutes to crisp the skin. </div>
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This makes a great dinner with a simple salad, and doing this at home lets you take it one step further. After dinner, separate the rest of the chicken from the carcass and store it in the fridge or freezer. Take the mason rings or foil balls out of the bottom of your slow cooker (there should be a bit of liquid and fat from the chicken still in there) and put all the bones, pieces of skin, and any little bits leftover back in the slow cooker. If you have any vegetable trimmings or fresh herbs, add them too! Fill the slow cooker with water and turn it back on low. Let this cook overnight, and in the morning strain the liquid out into ziplock bags or containers. </div>
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This home-made chicken stock is great for soups, sauces, gravy, and cooking all sorts of other things! It's a great way to add a little more flavor and nutrition to rice, beans, and anything else you typically cook in plain water. I freeze mine flat in ziplock bags on baking sheets and file them upright in my freezer.</div>
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That's it! Dinner, leftovers, and home-made stock are all made from about 20 minutes of work total. </div>
TheYellowRosehttp://www.blogger.com/profile/17849394312310274854noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-13601860140294519052013-10-06T14:01:00.000-07:002013-10-06T14:01:16.824-07:00Tomato Lunch<div class="separator" style="clear: both; text-align: center;">
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We had a really good tomato garden this year and as our garden is headed for Fall, my husband and I are trying to use the tomatoes before they all go bad. This next recipe is fast and easy with tons of flavor that will make you want more. </div>
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We start with a large tomato, fresh basil, fresh garlic, fresh mozzarella cheese, and sourdough bread. Sounds wonderful already right? Preheat your oven to 425 degrees. You can use a cake pan or a cookie sheet for this recipe, it's really up to you. Slice your tomatoes from the bottom so you get the bold pretty color. Drizzle olive oil on the bottom of your pan, place the tomato slices on the bottom of your pan two or three in a row.</div>
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I use fresh basil from our garden and this year we have two kinds: Russian Basil, a purple basil and Sweet Basil, a common cooking basil. I'm using our sweet basil for this recipe but you could really use any basil.</div>
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I use fresh mozzarella for this dish and add big slices over each tomato. Cut or chop the basil and spread over the tomatoes and cheese. Cut and chop three cloves of garlic and add those over the tomatoes. Salt and pepper. I use lots of pepper. Place a slice of sourdough bread over your tomato and cheese and again drizzle olive oil over the bread and bake until golden. Plate and eat. I would have loved a plated picture but Dave was out of the room again before I could grab the camera.</div>
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The first thing that will come to mind when you taste this is "fresh" all the flavors come together in perfect joy. I hope you try our tomato lunch today. This may not be gluten free but it sure is healthy and good to eat. Enjoy.</div>
Zabrinahttp://www.blogger.com/profile/16219621583783755926noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-42636260588726896442013-10-02T05:18:00.000-07:002013-10-06T07:21:08.740-07:00Handmade Cards<div class="separator" style="clear: both; text-align: center;">
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One of the things I've tried to remember do more this year is make greeting cards (and get pictures of them before they're sent off!). Store-bought cards are often expensive, and by the time I've found one
that's "good enough," I could have just made one from scratch! I missed pictures of several this year already, but here are a few in no particular order:</div>
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Quilled father's day card (for my father-in-law) - I've really enjoyed getting back into quilling this year, and was especially happy to see that this card made it across the country unscathed! </div>
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Quilled and stamped bee father's day card: </div>
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<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBcaV1M0UrqBjiLSQBI-QoUJbPz7WmzMmD3OkcKtm7RkIQnZKAmdX-IxQuIORsyPwRy3WogPzNGlKw6-GDda2zsFX_TOwh4GNKBZx_1Xi8K2hyphenhyphenH5qX6UBYie747mF2UeQPKhNPHeCpoCw/s320/IMG_20130610_001409.jpg" width="240" /></div>
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Coffee cup mother's day card:</div>
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Birthday card for my nephew:</div>
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Quilled flowers card for my mother-in-law:<br />
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Making home-made cards is deceptively easy and inexpensive. The only real "card-making" tool I have is a scoring board, which helps not only to get the crisp folded edges like the ones on professional cards, but also for creating custom envelopes and interesting textures like the corrugated effect on the coffee cup card. I'll save pretty paper samples from packaging, junk mail, and commercial greeting cards to incorporate into my handmade cards. I've also found (by accident) that people are much less upset about cards arriving late when they're handmade. ;)</div>
TheYellowRosehttp://www.blogger.com/profile/17849394312310274854noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-42718794805138820192013-09-26T07:10:00.001-07:002013-10-06T07:21:22.902-07:00Kitty Crafts<div style="text-align: center;">
I may or may not have mentioned this yet, but we have a new addition to our family this year:</div>
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Don't let that adorable face fool you...this furball is a complete brat! But he is our little brat and we love him. We adopted him from the local animal shelter several months ago; he had been picked up as a stray (but was obviously someone's pet since he still had rubber caps on his claws), and had been there almost 3 weeks when we met him.</div>
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It was definitely a rough transition there for a while...at a year old, he came with a few bad habits that we've been working to break. The first made it obvious why his previous owners had capped his claws - he loves to scratch everything. Correction: he loved to scratch everything but the kitty scratchers I bought for him. His favorites were the couch (which he claimed as his in the first 5 minutes of being brought home), and the upholstered seats on our bar-height dining room chairs.</div>
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Since he's one of the longer cats I've known, I thought a nice tall cat scratcher was in order...until I saw the prices! I knew I could make one just as good for less with some hot glue, rope, and some kind of stand. A quick trip to Lowe's led me to the carpet section, where they sweetly gave me one of the huge cardboard tubes for free, along with some carpet scraps they used to make samples. I had the lidded wine box at home already - Total Wine sells them for $5 and I had purchased all they had with the intention of making shelves, but they turned out to be better for kitty uses than my own! I just attached a section of the tube (fair warning, it takes a long time to cut even with a saw) with some leftover corner brackets from my pantry project. I covered the top of the box (and brackets) with carpet using hot glue, and used hot glue again to start securing the rope for wrapping, and glued it every few rows along the way. I capped the end with a plastic lid from a round container and continued the rope all the way up over until it was finished! I estimate the whole thing cost around $15, and after about a week of patience, gentle corrections, and lots of treats, it's his favorite thing in the house to scratch.</div>
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The claw caps are still a must, and we get them online <a href="http://www.amazon.com/gp/product/B00074W45S/ref=oh_details_o01_s00_i01?ie=UTF8&psc=1">here</a> for about half the price of pet stores. </div>
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Some of the other wine crates I had were a bit bigger and made nice beds. I lined this one with a floppy crocheted basket I made ages ago:</div>
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This one got a fabric liner, and was apparently tasty:</div>
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So if you wonder what I'm doing on any given day...the answer is usually tormenting this furball with snuggles.</div>
More to come, Yellow.
TheYellowRosehttp://www.blogger.com/profile/17849394312310274854noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-69854923473389690962013-09-18T09:10:00.000-07:002013-10-06T07:21:32.277-07:00Halloween Craft.<div class="separator" style="clear: both; text-align: center;">
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My favorite time of the year is Halloween and It's still September but I wanted to share a really cute idea that you could try with the little mini pumpkins. I found some plastic vampire teeth at Walmart for 99 cents and 6 mini pumpkins for $2.29. I had some candy crafts in the pantry from last year so I'll use the eyes for this craft.
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Cut a hole in the pumpkin and spoon out the inside.<br />
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Place teeth inside and use cake decorating paste to put the eyes on the pumpkins.<br />
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This is a fun craft and it takes no time at all to make these cute little guys. I hope this inspires you to do some fun crafts with your children this Halloween.
Zabrina. Zabrinahttp://www.blogger.com/profile/16219621583783755926noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-24906879582697321972013-09-17T14:11:00.001-07:002013-10-06T07:22:27.864-07:00Canning The Easy Way.<br />
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After a friend from college mentioned to me on Facebook that she wished she knew something about canning, I figured it was time to add canning to our blog! I taught my children years ago everything they needed to know about canning so that they could share canning with their children.<br />
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Pickling is not the same as canning in that all you need is a water bath. Today's blog will talk about pickling and I'll show you how easy and fun canning can be.
Canning pickles is considered a high acid process of canning so a water bath is fine and healthy for canning.<br />
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You will need Jars. I use pint sized ones, but this is really up to you.
You will need:<br />
Cucumbers and peppers<br />
fresh garlic<br />
fresh dill and<br />
1/8 cup dried dill<br />
(fresh)
Black pepper<br />
(whole) mustard seeds<br />
fennel seeds<br />
pickling solution (I use Mrs Wages) You can use your own acid from the store as well.<br />
Vinegar<br />
and water<br />
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The first thing I tell everyone when teaching canning of any kind, be it jelly, jams or green beans. Super CLEAN your kitchen. I mean it. CLEAN your kitchen and make sure that everything is wiped down with an antibacterial cleaner.
While you are cleaning you kitchen and clearing space for canning, put your jars in the dishwasher. Yes, take them out of the box and put them through a fast wash in your dishwasher. I put my lids in a pan so I can boil them on the stove.<br />
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next step is clean your cucumbers and peppers like i did in the picture. Washing all your fruits and veggitables before canning is really important. I use a manoline slicer to cut my cucumbers but you can use a knife. I leave my peppers whole.
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Next I need to get the garlic ready. This takes time getting the skins off and then taking the time to thin slice for pickles. I use a whole garlic clove for my peppers.<br />
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Then I divide the fresh dill into pieces for there is some for every jar of pickle ( 12 ) jars.<br />
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In a bowl I add my dry mix of 1/8 cup pepper corn seeds, mustard seeds, dry dill, fennel seeds and mix it together. I add 1 tsp of this seed mixture to each jar before adding my pickle slices.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADkrJs482HD9XSHwjq-Ru0lV4TZJ6sdWjLrKLEjfnmM925EzZro90PE8rBF8az2mwrFaXCCMvynxTCU69V0V407y5XpHZAJOmE3r2fQ-pFbqD6MFR5TtiWHX-JZ-tXOANKMAAY_uKyg0/s1600/IMG_1138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADkrJs482HD9XSHwjq-Ru0lV4TZJ6sdWjLrKLEjfnmM925EzZro90PE8rBF8az2mwrFaXCCMvynxTCU69V0V407y5XpHZAJOmE3r2fQ-pFbqD6MFR5TtiWHX-JZ-tXOANKMAAY_uKyg0/s400/IMG_1138.JPG" /></a></div>
I know it looks like a lot but you'll use it all.
This is when I pull out one of my little crafting tables to help me in my kitchen with add space. I use baking sheets with paper towels and place my washed jars on the baking sheets so I can work with an assembly line system. Dry mix in jars, shove in sliced cucummbers or peppers, add garlic, fresh dill.<br />
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Put a large pot of water to boil on the stove Your water ball will need a huge pot. If you don"t have one, you can always try Goodwill or a second hand store. Add water to your pan of lids so you can start getting those lids clean and hot.
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In another large pot add 7 1/3 Cups of water and 3 1/3 Cups of vinegar on high heat. Add Mrs Wages Dill Pickle mix and cook until all is dissolves. Pour pickling mixture into your jars, remove Lid pan from heat and place your lids on your jars.Making sure they are on tight, place your jars into your water bath at a boil for 10 miniutes.<br />
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After 10 mins remove and add more jars until done. Let stand on your counter until cool. These will be ready to eat in two weeks.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErC9rHMZMspqXDm29jMeaRhrZeAREQlk0eSCOilz-UhTSCCDrz2igADRI21o1A84sEdhlWxVF9m82wMezaN8RiPbecb2z5YE7LfcNerT7KoqywOSk0GcWX_dlW8d-bJ3oyM6St1SQWT0/s1600/IMG_1151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiErC9rHMZMspqXDm29jMeaRhrZeAREQlk0eSCOilz-UhTSCCDrz2igADRI21o1A84sEdhlWxVF9m82wMezaN8RiPbecb2z5YE7LfcNerT7KoqywOSk0GcWX_dlW8d-bJ3oyM6St1SQWT0/s400/IMG_1151.JPG" /></a></div>
here are some other pictures of canning Fig Jam, and green beans.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNDv-sHz3k8JX1DlUxmx-iaIuZC_NnsJHQKdMvRs19LtcbbJgvz1EtJCn5gp4Qm0fYpgU4y0TE6r8X1LAbl5uLazPHwC675y3xmqOyl1FRNjYkY2aha-T-FA-6Y3yIiymctdR5oVC9Zk/s1600/IMG_1157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbNDv-sHz3k8JX1DlUxmx-iaIuZC_NnsJHQKdMvRs19LtcbbJgvz1EtJCn5gp4Qm0fYpgU4y0TE6r8X1LAbl5uLazPHwC675y3xmqOyl1FRNjYkY2aha-T-FA-6Y3yIiymctdR5oVC9Zk/s400/IMG_1157.JPG" /></a></div>
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Canning low acid vegetables like green beans requires a pressure cooker.
Now, back in the day, my mother canned green beans without a pressure
cooker, which is fine still if you cook your green beans completely
before you can them. Now days though everyone uses a pressure cooking
system which is recommended for health reason. Now that being said, I
don't use a pressure cooking system.</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiFrCE_tJgSIFGodym-ttToMCRKJvjrp8xaE9woBigxdNXCDtAabDOl5hx-6gBfSROsJTj6XLr2LrzyOvFEWYEfYXpU0IEhcLm0_yWhyx-xgoNBBW0iwv8YR7Sjdjx3Nm4WL5P9HXK7pE/s400/IMG_1170.JPG" /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46naKT9-29p_7xm6aM3WJPwMt4CfApg2mtAiHUhWn-Y21F2TsVqnKfyZLRf62FthEuF6plUQBNPPU2YlVXxkB-aF3MQ1PmwpfSe8FhGPUm56FCP-Nu6g4eS2YzpyOoN7_f4cXgV3ex_o/s1600/IMG_1172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi46naKT9-29p_7xm6aM3WJPwMt4CfApg2mtAiHUhWn-Y21F2TsVqnKfyZLRf62FthEuF6plUQBNPPU2YlVXxkB-aF3MQ1PmwpfSe8FhGPUm56FCP-Nu6g4eS2YzpyOoN7_f4cXgV3ex_o/s400/IMG_1172.JPG" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryty-gNS2MzzJ6zI1dS1w-nCBHxaqthjehaIz7L1tf89TigmXSzcfO3-OJ674hDFGnWjNCnt1a735pJG-B5sRihTxdf-7Jp0RMAxNIYxHqktUO0P74AM8HrEte9yyErbWuboQVbdyAUI/s1600/IMG_1175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiryty-gNS2MzzJ6zI1dS1w-nCBHxaqthjehaIz7L1tf89TigmXSzcfO3-OJ674hDFGnWjNCnt1a735pJG-B5sRihTxdf-7Jp0RMAxNIYxHqktUO0P74AM8HrEte9yyErbWuboQVbdyAUI/s400/IMG_1175.JPG" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiGz74y37hTNEvBPDycYIaOOEaJ64vHWXhgLWFU5CvF4blnod-Gx-jOExkmS19yhy5vpPr1cOImgSWSi3YqDe5Se2GR2mekVVxT9pa0XrDjsZrlN8dK4E_-R69jOfDObA91eHLzDVPJ4/s1600/IMG_1179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiGz74y37hTNEvBPDycYIaOOEaJ64vHWXhgLWFU5CvF4blnod-Gx-jOExkmS19yhy5vpPr1cOImgSWSi3YqDe5Se2GR2mekVVxT9pa0XrDjsZrlN8dK4E_-R69jOfDObA91eHLzDVPJ4/s400/IMG_1179.JPG" /></a></div>
I hope this post inspires you to take up canning in your kitchen. My husband loves to give away my canned pickles and peppers as Christmas gifts, which I think is funny. Enjoy.Zabrinahttp://www.blogger.com/profile/16219621583783755926noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-987422746511170692013-08-22T13:57:00.000-07:002013-08-22T13:57:40.623-07:00Pantry Revamp, Part 3: Organization and Finishing Touches<div class="separator" style="clear: both; text-align: center;">
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Last time, we talked about how adding shelves to the space between my
existing shelves and door gave me a new space for canned goods, but I
was still struggling with finding a way to organize our food in a way
that let me find everything I needed. Creating "zones" didn't work since
things were already overcrowded and everything had to be shifted to
reach an item. Wine crates and baskets didn't work since, while they held things in
certain groups, they were bulky and hard to dig through, not to mention
that they blocked the view of other areas. </div>
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Here's a before shot of my pantry (note that a big box of jumbled stuff has been removed from the bottom shelf here while I measured): </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGby0dHwDyYDeudOhCngXgjIaE5JuGzdpttU3_Th4r8k7t5ZXBTSx6tUh_s1CziieBKMDk4TchMAOB3qaTn-Q6KZ-kQart2JcvJfY5IyDrpzm7cwdXGJvh2x00_ZO8OwQNG0g_jd67yVw/s1600/IMG_20130404_071637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGby0dHwDyYDeudOhCngXgjIaE5JuGzdpttU3_Th4r8k7t5ZXBTSx6tUh_s1CziieBKMDk4TchMAOB3qaTn-Q6KZ-kQart2JcvJfY5IyDrpzm7cwdXGJvh2x00_ZO8OwQNG0g_jd67yVw/s320/IMG_20130404_071637.jpg" width="240" /></a></div>
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In fact, here's the contents of my pantry all over the floor (minus the paint can):</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD57H35xEcU7xd0ydaNiJ-u_T89t6bfp7HlxLEQVmUZy0gWkQDtgeiO_ZhYjc7NEthnkUsx8b6ppSX1cl7_0MChIDrFeSpml9R0f2CSF1ARsnPZhXx_ahFIHO7gNaH4zsUswPiaqQayO8/s1600/IMG_20130404_122756.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD57H35xEcU7xd0ydaNiJ-u_T89t6bfp7HlxLEQVmUZy0gWkQDtgeiO_ZhYjc7NEthnkUsx8b6ppSX1cl7_0MChIDrFeSpml9R0f2CSF1ARsnPZhXx_ahFIHO7gNaH4zsUswPiaqQayO8/s320/IMG_20130404_122756.jpg" width="320" /></a></div>
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I loved the idea of having everything in stackable, clear containers like <a href="http://www.containerstore.com/shop/kitchen/refrigeratorFreezer?productId=10027634">these from the Container Store</a>, but at $15-$20 each and not quite big enough for many of my bulk jars, it just wasn't meant to be. I forced myself to browse around the organization section at Home Depot to search for cheaper alternatives, and came across these: </div>
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<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3bk2MeQCYR-KGKaIB47b0SWceqmElrjoDrr2rHl5gJiVrC_ngOTw_iqIKu2DwVpGb1iDVRYfLEVU7Nti8_wqsc1swKEfQy-9iyF1P_KsSME0IRiZCAHXdayFUN6Ed4RD9hSzi12QvMiY/s320/IMG_20130624_140802.jpg" width="240" /> </div>
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They're perfect! I bought all they had (then promptly returned them since Target had the exact same bins for cheaper than this price). </div>
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I also bought several cheap plastic shoe bins (at 99 cents each, this was so much better than the container store!) for smaller items, and to organize some other things in my kitchen.</div>
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The result? All my pantry items are organized by category, in lightweight containers that are easy to move around, lift, and see straight into! (I can even look up through the wire shelves to see what's left in the top containers!)</div>
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Big Bins:</div>
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Oatmeal, Breadcrumbs, Grits, & Cream
of Wheat</div>
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Rice & Beans</div>
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Syrups, Spices, Sauces, & Flavorings</div>
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Pasta & Asian Wraps</div>
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Dried Fruit & Nuts</div>
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<br /></div>
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Small Bins:</div>
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Snacks & Sweets</div>
<div class="MsoNormalCxSpMiddle" style="line-height: normal; margin-bottom: 0.0001pt;">
Baking Items, Specialty Flours, Sugar</div>
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Coffee, Tea, Drink Mixes, & Straws</div>
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<br /></div>
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Small Bins in another kitchen cabinet:</div>
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Measuring Cups & Small Baking Dishes</div>
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Kitchen Aide Accessories & Small
Electrics</div>
<br />
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAiXEdhT05_xocwYYYho-Ow3vdkArH7oMC2hCtLjtciAYmwoCSG4fBPIC9YJHXPu-UbxhpKEdhvyVlAtOU0WEYaDUcN6cpxc6HBOAlpy9VhoMDdu34wbX91u4LoGjM7324MWHeeq3-Ys/s1600/IMG_20130628_110328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAiXEdhT05_xocwYYYho-Ow3vdkArH7oMC2hCtLjtciAYmwoCSG4fBPIC9YJHXPu-UbxhpKEdhvyVlAtOU0WEYaDUcN6cpxc6HBOAlpy9VhoMDdu34wbX91u4LoGjM7324MWHeeq3-Ys/s320/IMG_20130628_110328.jpg" width="240" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
The only thing that's really changed from here to now is the jar of coffee; it's moved to the space above our coffeemaker somewhere else in the kitchen.</div>
<div style="text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQuvWbr7sN-AGH_PiRtYQQCLvXYlG0Gp9k8LREU1Hts0rLLIoINGA3b3NrMt5x1IpfkafS3WKbAtak0U19nFzBRVCwTmuCUvCDcAjPNEM7apEHGtBlwFpsXHWd5qKuEjui7jCkBv4mgk/s1600/IMG_20130628_110346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguQuvWbr7sN-AGH_PiRtYQQCLvXYlG0Gp9k8LREU1Hts0rLLIoINGA3b3NrMt5x1IpfkafS3WKbAtak0U19nFzBRVCwTmuCUvCDcAjPNEM7apEHGtBlwFpsXHWd5qKuEjui7jCkBv4mgk/s320/IMG_20130628_110346.jpg" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
I made my labels small with the intent that they wouldn't block the view as much this way, but now I think they're a bit too small! I love the font, though (you can get it <a href="http://www.dafont.com/channel.font">here</a> for free!). It's just enough of that "fancy froo froo kitchen" to make me smile, without having get through life with a 2-cup container of flour.</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjURRPq-0m_TeSwlU-1varOR0v6jR2NtvsT1k_4p74befKYt2L9ZGJvx-Axp7sAv3kUkfCn6a293uZIPEbl4sPY22AQspJqjH4KvCkBCk8ZUY7WZui98n3ujc_6Fjok7zV1ivyjsnyQSqU/s1600/IMG_20130718_081957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjURRPq-0m_TeSwlU-1varOR0v6jR2NtvsT1k_4p74befKYt2L9ZGJvx-Axp7sAv3kUkfCn6a293uZIPEbl4sPY22AQspJqjH4KvCkBCk8ZUY7WZui98n3ujc_6Fjok7zV1ivyjsnyQSqU/s320/IMG_20130718_081957.jpg" width="240" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
These two photos are present day. It's been about 4 months since I added the big containers and I still feel like I can find everything in my pantry. It's trivial now to check and see if I have a particular pasta or bean I want for a recipe, and I'm never out of canned tomatoes!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPD-n6J3pq-VDRzGd-AbMrZza0QqrJ5xSGr_QvlKgvJ7gGsovena7uhgk70eFQCIcVwiWL5HkgDnq6cySoXyv69sC9r2v-9nsEpuEKtkjl-tFDvbQOwu3wBaI9-Xw1s1AKxFTvM1RF4k0/s1600/IMG_20130814_154449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPD-n6J3pq-VDRzGd-AbMrZza0QqrJ5xSGr_QvlKgvJ7gGsovena7uhgk70eFQCIcVwiWL5HkgDnq6cySoXyv69sC9r2v-9nsEpuEKtkjl-tFDvbQOwu3wBaI9-Xw1s1AKxFTvM1RF4k0/s320/IMG_20130814_154449.jpg" width="240" /></a></div>
<div style="text-align: center;">
<br /></div>
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<div style="text-align: center;">
<br /></div>
TheYellowRosehttp://www.blogger.com/profile/17849394312310274854noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-76226191400505334602013-08-21T10:48:00.000-07:002013-08-21T10:48:29.544-07:00Pantry Revamp, Part 2: The Shelves<div style="text-align: center;">
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Part 1 in this series was all about the prep work, and now we're on to Part 2: the actual shelves! I remember standing back and looking at the pantry immediately after putting these up and thinking that it was such a small impact for so much work, but months later, I can't imagine my pantry without these!</div>
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First up, measuring! I measured from the wall's edge to the top of the doorjamb, and from the edge of the shelves (see below) to the back of the doorjamb. I used these measurements to figure out what type of wood to buy...these boards ended up being the perfect dept for shelves without interfering with the door, and without me having to cut them more than once.</div>
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Once I cut the boards to the proper width, I attached simple corner brackets to the wood and labeled each shelf with a unique number. </div>
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With a pencil, I made sure each shelf was level and at the space I wanted and marked where the top of the board and screw holes were. By now I've about had it with this project and forgot to take more pictures...but imagine hammering drywall anchors into each screw hole, painting all the shelves, then screwing them into their specific spots on the wall!</div>
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I also took some of the long screws I was using and re-attached our "temporary" spice rack to the door. Since the shelves don't go beyond the doorjamb, the door still closes without issues. I also took some picture frame wire and made a bit of a "belt" to hold up those boxes on top of the spice rack...it's barely visible, but lets us open and close the door without the boxes moving at all. </div>
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Unfortunately, while the shelves freed up a lot of space and kept my canned goods in view...they did not solve the issue of losing everything in the deep pantry shelves. The above photo is current, but after finishing the shelves my pantry still looked something like this:</div>
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Part 3 is all about how I organized this small pantry on an even smaller budget!</div>
TheYellowRosehttp://www.blogger.com/profile/17849394312310274854noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-16241583216357426582013-08-20T12:58:00.000-07:002013-08-20T12:58:19.338-07:00Pantry Revamp, Part 1: The prep work<div style="text-align: center;">
It's not news that having a small pantry has been a big challenge for me, but after tons of trial and plenty of error, I finally have a setup that works! It took a lot of time and steps to get to this point, so I'm breaking this up into 3 posts. This is Part 1!<br />
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So a while ago (many months, egad!), I posted this photo:</div>
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While my husband was working from home one day, I heard a loud crash downstairs. We both ran to find that the temporary spice rack had fallen to the floor. The tiny nails I had used to hang it just weren't strong enough to hold up all those glass jars. Despite the mess here, I was thrilled to find that only 2 spice jars were actually broken.</div>
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Since it was a temporary solution anyway, I took some measurements and bought some wood, fully planning to make a new, custom shelving unit for the door. I had sketched out plans and everything, and bought all the wood I'd need....except that I've never worked with actual wood before, so I assumed that a 2x4 was 2 inches by 4 inches. For anyone else who apparently missed this big memo...wood is measured by its "green" size, before it's dried out and shrunk, so what you buy in the store is a good half inch smaller all around. The particular boards I had purchased for the door shelving turned out far too small to work, so I had to return them, and came home with some supplies to add some small shelves around the inside of the pantry instead. </div>
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Of course, as I was putting these in....I realized that the inside of the pantry was horridly dirty looking (you can see some of the odd scribbles here). The walls looked like someone had taken an entire box of crayons and scribbled all over...and I'm pretty sure this was never painted before. So, I emptied out the entire pantry and painted it.</div>
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(This was a great opportunity to throw out anything we didn't need, but it still wasn't enough. More on that later!) </div>
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This moment of hilarity happened while trying to get our extra shelf out...I had to break out the rubber mallet to get it apart. </div>
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I also scrubbed the existing shelves, some of which were oddly colored in spots and had some gunk that wasn't ours. Ew. I'm just glad they fit in the bathtub. I tried several cleaners, but in the end a simple mixture of dish soap and baking soda with some elbow grease got them looking like new again.<br />
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Since the stains inside the pantry were so bad, I primed all the walls first, then followed up with a coat of regular white trim paint we had lying around.<br />
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I'll explain how I build and installed the new side shelves in Part 2!<br />
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TheYellowRosehttp://www.blogger.com/profile/17849394312310274854noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-9999165531402922032013-08-15T05:40:00.000-07:002013-08-15T05:46:34.303-07:00Red's Quick Basil Bacon Chicken Pasta<i>I'm embarrassed to say that Red shared this recipe with me almost a month ago (with pictures!) and I neglected to post it until today. Now I'm craving my favorite basil pesto...so I think this is dinner tonight!</i><br />
<i> -Yellow</i><br />
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Its really easy, just pasta, basil pesto, chicken and bacon. :) So easy!</div>
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Quick Basil Bacon Chicken Pasta<br />
1 pound cubed chicken breast<br />
6 slices precooked bacon<br />
1 box spaghetti or other pasta (use gluten-free pasta for an easy gluten-free dinner!)<br />
1 jar basil pesto<br />
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Put water on to boil for the pasta, and brown the chicken in another skillet over medium heat. </div>
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Boil Pasta according to the package directions. </div>
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Chop your cooked bacon and add it to the browned chicken</div>
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Add your basil pesto to the cooked chicken and bacon right in the pan. Cook a bit longer to warm everything through!</div>
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Drain your pasta, and combine with the sauced up chicken and bacon in a large bowl. Dinner is served! </div>
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<i>Red is now living in New York with her husband and two small children, so cooking quickly and on a tight budget plays into her recipes. I'm really excited to see what else she can add to the blog!</i><br />
<i>-Zabrina </i>TheYellowRosehttp://www.blogger.com/profile/17849394312310274854noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-40241768506144473292013-08-12T19:48:00.000-07:002015-11-18T01:19:14.607-08:00My Mess Under The Kitchen Sink<div style="text-align: center;">
I'm one of "those" people who put everything under the kitchen sink. I try and rearrange the mess oh every year or so, but looking for a matching pair of dish gloves set me off to find another solution to my mess.</div>
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A trip to Big Lots and $5.00 later, I found a solution. I'm going to use the door to my laundry room which is 5 feet from the kitchen.</div>
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Gloves found. This is so much better...why didn't I do this years ago? I hope this helps some of you with your "Mess under the kitchen sink." I wonder what I can organize next!</div>
Zabrinahttp://www.blogger.com/profile/16219621583783755926noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-43840138792771388842013-08-07T13:11:00.001-07:002013-08-15T05:45:40.972-07:00Zucchini Hush Puppies<div class="separator" style="clear: both; text-align: center;">
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My husband and I like to grill fish on our outside grill, and I love to add my gluten free fresh zucchini hush puppies to the meal. This is another fun and easy way to use your garden zucchini and your family will love how it tastes. </div>
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Here is the recipe: </div>
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1 cup yellow corn meal, gluten free </div>
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1 cup Oat flour, gluten free </div>
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1 tsp baking soda </div>
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1/2 tsp baking powder </div>
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2 tsp salt </div>
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1 tsp onion powder </div>
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1 tbsp sugar, you can leave this out if you like </div>
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2 small shallots fine chopped </div>
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1 cup heaping full shredded zucchini </div>
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1 egg </div>
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2/3 cup milk, or more if needed</div>
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Mix the dry ingredients (corn meal through sugar) and wet ingredients (shallots through milk) in separate bowls. </div>
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I use a cheese grater to shred my zucchini. Mix dry and wet together and roll into balls.</div>
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Using your deep fryer, fry three to four balls at a time until brown. That's it! I hope you enjoy this fun and easy recipe.
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Zabrinahttp://www.blogger.com/profile/16219621583783755926noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-57969105357216752722013-07-08T16:33:00.000-07:002013-10-06T07:23:08.790-07:00Zucchini, Squash Gratin<div class="separator" style="clear: both; text-align: center;">
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I wonder sometime when I make plans for dinner if I'm cooking something for the veggies, or is it more for the cheese? Our family is nothing more than rats when it comes to cheese. All cheese. We love cheese. This next recipe is something I came up with years ago.The original recipe was tired and boring so I hope you enjoy my own version. I use zucchini and yellow squash in this because the love the color and texture the yellow squash brings to the dish. </div>
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You will need: </div>
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2 Zucchini</div>
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2 yellow squash</div>
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1 large onion, chopped </div>
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1 stick of butter</div>
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2 tsp salt and pepper</div>
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2 tsp onion powder</div>
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1 pinch of Allspice</div>
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2 cups of Apple Smoked Gouda, shredded </div>
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1 cup Parmesan, shredded </div>
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3 Tbsp Oat flour </div>
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1 cup of hot milk </div>
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1 cup of gluten free bread crumbs or Panko. </div>
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I use the mandoline slicer for my veggies so they are all equally sized for cooking. </div>
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Pre-heat oven to 350 degrees. In my french pot I melt 3/4 stick of butter over medium heat. Add chopped onion and cook on medium heat until soft but not brown. Add zucchini and squash to onions, stirring carefully tossing the veggies around. Season with salt and pepper, onion powder, and a pinch of allspice.</div>
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Let your zucchini and yellow squash cook for about 5 minutes until they just start to get soft but be sure not to over cook. Add 3 Tbsp of Oat flour, and stir around to mix the flour. Add hot milk. This will help to thicken the dish. Pour everything into a baking dish.</div>
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Mix your cheeses together and spread on top of your veggies. Now you can add your gluten free bread crumbs or Panko to the top. I use the remaining butter and put a few pats here and there but you can leave this step out. You can even drizzle some olive oil on the top.</div>
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Bake at 350 degrees for 20 minutes or until golden brown.</div>
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Enjoy!</div>
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Zabrinahttp://www.blogger.com/profile/16219621583783755926noreply@blogger.com0tag:blogger.com,1999:blog-133792685236852358.post-26191641130046053202013-07-01T14:36:00.000-07:002013-08-15T05:47:56.186-07:00Name That New Recipe Contest - Veggie Strings<div style="text-align: center;">
Once in a while I'll get some ideas about inventing new recipes. Now that it's July, my garden is bursting with yummy veggies for us to work with. Yellow and I think JULY is the perfect month for Veggie recipes. My first recipe idea is cooking with squash and zucchini. A few days ago I invented a new recipe and my husband loved it so much he ate it all. I have to agree it was fantastic. I could not come up with any names for it, so I posted to my friends on Facebook and asked them to come up with names for this new dish. After many interesting suggestions, I picked Vickie's suggestion, "Veggie Strings." </div>
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Below is my new recipe for "Veggie Strings" an easy, fast summer dish the whole family will love. Best part is, it's Gluten Free!</div>
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For this recipe you will need:<br />
1 Parsnip<br />
1 Yellow squash,<br />
1 Zucchini<br />
salt and pepper<br />
1 TBSP Feta cheese<br />
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Serves 2 people.<br />
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I have a new toy, it's a mandolin slicer. This is a fast way to make healthy, fast food and I love that part.
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Now I know you won't believe me when I say that people don't know what a parsnip is, but it's true. I took a picture to show them. Make sure you wash this really well, because they tend to be gritty.</div>
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A Parsnip looks a bit like a carrot but tastes nothing like it. Use the string setting on your mandolin and slice the parsnip first and then cook the parsnips in a frying pan with olive oil on med high. cook until light brown, maybe 3 to 4 mins.</div>
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Using the mandolin slicer, slice the yellow squash and zucchini the same way and add salt and pepper now. Add those to the frying pan and add a tiny bit more olive oil.</div>
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Cooking time is up to you. For me it's about 4 minutes because I like a bit of crunch to it, but if you like it softer then I would go 8 minutes. You can top it with Feta cheese or any cheese, or nothing at all. I hope you like this as much as we do!</div>
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Keep a watch out as the Yellow Rose and I have some really fun and easy summer veggie dishes coming next and we are very excited to share them with you. Send me a post and let me know what you think of this new recipe "Veggie Strings." </div>
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Happy cooking,<br />
Zabrina.Zabrinahttp://www.blogger.com/profile/16219621583783755926noreply@blogger.com0