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Mar. 31st, 2020

Ugh. Mini rant, then the good stuff.

People simply want to be told what to believe and then, believe everything they see on Facebook.

See the recent meme about Hobby Lobby closing all their stores and laying everyone off, as well as that letter about it's in the hands of god, for example. Research shows, that letter in particular is may or may not be true, the veracity has not been established, it was *Oklahoma stores only, and the rest are abiding by the state they are in guidelines. I mean, there's numerous people who either work at HL who are questioning this, saying, that's not happening at my store, where'd you hear this?

*And no one provides links!*

I mean, if you don't want to buy from Hobby Lobby because they're a bigoted, misogynistic, chauvinistic, backwards, religious zealot owned company, that's one thing and perfectly good reasons to not frequent that establishment. But to take something, blow it way up and then post it as fact? No, don't do that. *Truth matters*. Look at the Gamestop fiasco. *It wasn't true*.

Ok, rant over.

So, we found out Friday, after almost 3 years of behind the scenes work by his boss, Mark has received a promotion and a significant pay increase. As well as being switched from hourly to salary. Now, instead of doing the work without the pay or title, he has both. Heh.

So, going to salary means a big change in how I pay bills. One week next month will be a no paycheck week, but it'll be late in the month, so maybe we'll get lucky and that so called stimulus check will come that week (not holding my breath). He's stressing over causing complications in bill paying for me and I'm looking at him and saying, I got this., it'll be ok.

And it will be. Because this was a good thing and we needed it.

Sunday we tried a new breakfast recipe.

It failed, miserably.

It failed so very badly, that even though we hate to waste food, we looked at it, at each other and said it had to go away. It was that unappetizing. It didn't remotely look like the recipe for breakfast tacos whatsoever. That recipe got trashed. Our version of breakfast tacos turned out beautifully.

Dinner was a new recipe too. THAT recipe turned out great.

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Blackened Shrimp Tacos with Jalapeno-Lime Cole Slaw

Recipe courtesy of My Magazine from Kroger

Hands on time- 10 minutes ( closer to 20 if you ask me, especially if you use fresh jalapenos like I did)
Total time- 20 minutes (well....)
Serves 4 (yes, or 1-2 with leftovers)

Ingredients-

3tsp blackened seasoning (I didn't have any, so instead I used Stone Spice Company's Screamin' BBQT seasoning They are a locally, artisan spice company)
1 tsp salt, divided
1tsp pepper, divided
15-20 large shrimp, raw, shelled and deveined, rough chopped into bite size pieces
2 Tbsp olive oil (or oil of choice)
Juice from 2 limes
3/4 cup greek yogurt
1tsp honey
3 Tbsp olive oil (again, or oil of your choice)
1/4 cup jalapenos (they say to use canned, I used fresh and deseeded them), diced
1-2 scallion onions, chopped
1 bag of cole slaw blend of your choice
8 corn or flour tortillas

Directions-

1- In small bowl, mix shrimp with seasoning, 1/2 tsp of salt, 1/2 tsp of pepper, and 1 Tbsp oil. Toss to thoroughly coat. Set aside.

2- In large bowl, add lime juice, yogurt, honey, oil, remaining salt and pepper. Mix well. Add chopped jalapenos and scallions. Stir well. Add cole slaw mix and toss to combine. Place in refrigerator until needed.

3- Heat medium-large saute pan over medium-high heat. Add oil when hot. Add shrimp and cook through, about 2-3 minutes. Let shrimp rest while you prepare the tortillas. (heat or char the tortillas or do nothing as we did, your taste.)

4- Place 2 tortillas per plate and top with shrimp. Place roughly 1/2 cup of slaw on each, top with more sliced jalapenos and scallions, even black olives and sour cream if desired. Serve warm. Refrigerate leftovers, obviously.

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Enjoy!


Today's numbers in Virginia-
13401 tested
1250 positive
165 hospitalized
27 dead

2 in Bedford County


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Mar. 27th, 2020

Ow and Yum!

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Took Caena and Leo for a really long walk yesterday, 1.27 miles. Leo was literally leaning against me as we walked up the driveway to the house. I think I broke them.

We had martial arts class online using the Zoom app last night. So stiff today. Hard wood floors are not conducive to proper workouts. We are biting the bullet and making a quick trip to get mats for next time, after we go and mow my brother's front yard for him, on Sat.

So, yesterday I said I would post the recipe of the Slow Cooker Citrus Salmon with Melted Leeks if it turned out good.

It turned out amazing. Here's the recipe-

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Slow Cooker Citrus Salmon with Melted Leeks

active: 10 mins
total: 3 hrs 40 mins
Servings: 4


Ingredients

Cooking spray
3 cups sliced leeks (from 2 leeks) {I used 3}
1 tablespoon finely chopped fresh thyme {dried works too}
1 teaspoon chopped fresh sage {Oregano works as well as dried}
1 teaspoon kosher salt
½ teaspoon black pepper
¼ cup dry white wine
2 tablespoons unsalted butter, cut into 8 pieces
4 (6 ounce) skinless salmon fillets
1 lemon, thinly sliced
1 tablespoon olive oil


Directions

Step 1

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Coat a 5- to 6-quart slow cooker with cooking spray. Place the leeks in a bowl; toss with the thyme, sage or oregano, and 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper, and spread in an even layer in the bottom of the slow cooker. Pour the wine over the leeks and dot with the butter. Cover and cook on LOW until the leeks are tender, about 2 hours and 30 minutes.

Step 2

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Place the salmon on top of the leeks in the slow cooker. Sprinkle the salmon with the remaining salt and; top with the lemon slices, and drizzle with the oil. Cover and cook on LOW until a thermometer inserted in thickest portion of the salmon registers 140 degrees F, about 1 hour to 1hour 15 minutes. Transfer the salmon to a platter, and serve with the leeks.



Nutrition Facts
Serving Size: 1 fillet, 1/2 cup leeks

Per Serving:
369 calories; 20 g total fat; 6 g saturated fat; 569 mg sodium. 10 g carbohydrates; 1 g fiber; 3 g sugar; 35 g protein

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I served it with oven roasted asparagus seasoned with lemon juice and slices, salt pepper and olive oil. If you get a chance, and like salmon, make this. You won't regret it.


Virginia numbers-

7337 tested
604 positive
83 hospitalized
14 dead

3 in my County (no change)




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Jan. 6th, 2015

Too early for this annoyance

You know what bugs me? When food related websites put out an article detailing a 'secret spice' and it turns out, all it is, is a blend commonly known as Ras el Hanout. Nothing secret about that, it's been around for generations and is a staple in much of Middle Eastern cooking. The higher quality blends include over 100 different herbs and spices. You can now find a McCormick blend at the grocery store and have for well over a year now, for crying out loud. Pretty sure every Middle Eastern grocery store has a blend as well.

Calling it a 'secret spice' implies you somehow discovered this new spice that no one anywhere knew about. Not to mention, you can't simply walk into a local grocery store and find things like Sumac or [food grade] rose petals- which they also failed to mention that you can't just use any old rose petals you find. It's misleading, disingenuous and makes me not want to read your weekly newsletters because of that sort of tripe now. Ugh.


In other news, reworked my Checkerboard Scarf listing to include color swatches for all available colors. Photos of the three versions I've made so far have been added to the listing. All three have been sold already, but they give an idea of what the scarves look like in both 4 colors and 2 colors. After I finish the dice bag shells(see below), I'll be working up a black to white version that will be for sale.

Also running a 25% off sale on all Kumihimo cuffs and bracelets through next Monday.

In the mean time, I'm spending the rest of the month working on dice bag shells- weaving them, then hoping to actually sew at least 2 bags a week for the rest of the year, or until I run out of shells. I have nearly 50 right now, so that'll last me a few months before I need to make more. In between I'll be working on some more lightweight wraps and scarves, maybe trying out my idea for an extra wide one that if it works, will allow me to create throw blankets. Also need to make a tension peg for my Inkle loom, then I can get to work learning that.}:) (That's easy, I need a screw and a washer as I already have a dowel to use. Heh.)

So. Back to work I go.


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Jul. 7th, 2014

Hmm, I think I got in a groove...

So today I took a break from weaving, sewing, beading, whathaveyou, and spent the day in the kitchen instead.

This weekend had been spent doing yard stuff, and a little more was done this morning, in the form of moving 2 dozen rocks from the back to the front and arranging them around the new bird bath. Then I watered. Then the humidity kicked in and I was done with the outside for awhile.

Instead I did dishes from yesterday, prepped the homegrown tomatoes from the garden and turned them into 6-8 cups of fresh, homemade pasta sauce. Then I made a blueberry crostata for Mark to take to work tomorrow. Next was turning leftover fried chicken into chicken salad for lunches. And finally I prepped the ground beef with seasonings for grilling out hamburgers for dinner.


I would have made a blueberry clafouti, but we have no unsalted butter.}:/ So that'll happen later this week. And I need to figure out how to make blueberry cinnamon rolls, maybe with a brown sugar blueberry filling and a lemon glaze... mmm, now I'm hungry.



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Jun. 26th, 2014

Up before the dawn breaks...

I got up at 5am this morning. Dawn hadn't even started yet.



We left the house just after the sun started coming up, so it was a lovely ride to our first destination- meeting up with a friend and carpooling to the primary location. Why were we up and on the road so early?

For this-





Lovely Virginia grown blueberries at 3 Birds Berry Farm.



An hour later, we had 2 gallons of blueberries. Yes, 2 gallons. Mine's on the right. Heh. I pick faster than Mark.}:P

Can't wait until mid July when the blackberries and raspberries will be ripe!



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Apr. 27th, 2014

Daring Bakers Challenge- Easter Breads

The April Daring Baker’s Challenge was hosted by Wolf of Wolf’s Den . She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.

Yes, that would be me. Fun, eh? }:P

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On to the Challenge! )

Feb. 17th, 2014

[Semi] Daily Photo

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Homemade pasta sauce in the works. What I'm working on today between beading things.



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