tag:blogger.com,1999:blog-61996377814485380012024-03-05T11:03:59.292-08:00His, Hers and Ours DIYcrafts, sewing, do-it-yourself projectsChrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.comBlogger423125tag:blogger.com,1999:blog-6199637781448538001.post-12235173093393138702023-12-26T14:57:00.000-08:002023-12-26T14:57:44.595-08:00STUFFED MUSHROOMS<p> This Christmas Eve dinner called for an appetizer. And, for some reason the first thing I thought of was stuffed mushrooms. I've enjoyed them many times, but have never made them before. So this holiday seemed as good a time as any. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9YFKKvOt8HG29Yyj0j3UzErsJK7yaIKMYaXKtouUPfzulGk4b57Lb7z8SZnEmEAe039EChP6krHwVHShASRKBvzDsgDAdPmSCtu4fuqGLcvPzLYh98g_QbOcZz1pssCzjTfjGNA1uDzYmRCfqBJApAwIsDYYnVLIbDCUNlRx-Dsz35NRFQNF54Mw1SI/s4032/PXL_20231224_220931719.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp9YFKKvOt8HG29Yyj0j3UzErsJK7yaIKMYaXKtouUPfzulGk4b57Lb7z8SZnEmEAe039EChP6krHwVHShASRKBvzDsgDAdPmSCtu4fuqGLcvPzLYh98g_QbOcZz1pssCzjTfjGNA1uDzYmRCfqBJApAwIsDYYnVLIbDCUNlRx-Dsz35NRFQNF54Mw1SI/w480-h640/PXL_20231224_220931719.jpg" width="480" /></a></div>This is the only picture I was able to get before these babies were devoured. So, it seems only reasonable to share this yummy recipe with you!<div><br /></div><div><h3 style="text-align: left;"><u>INGREDIENTS:</u></h3><div>24 oz. white button mushrooms (I selected 10 fairly uniform medium large)</div><div>1/3 lb. hot Italian sausage* </div><div>1/2 medium onion, finely diced</div><div>4 cloves garlic, finely minced</div><div>8 oz. cream cheese*</div><div>1 egg yolk</div><div>3/4 cups grated parmesan cheese</div><div>1/3 cup booking broth or white cooking wine*</div><div>salt and pepper to taste</div><div><br /></div><div><br /></div><h3 style="text-align: left;"><u>DIRECTIONS:</u></h3><div>Heat oven to 350 degrees. Clean mushrooms. Wipe off with a damp paper towel or rag. Pop out mushroom stems, reserving both the caps and stems. I spooned out the interior of the mushroom really well not only to clean them, but to create a large cavity for the filling. </div><div><br /></div><div>1. Chop mushroom stems finely and set aside</div><div>2. In a medium skillet, brown and crumble the sausage. Drain and set aside on a plate.</div><div>3. Add onions and garlic to the same skillet; cook for 2 minutes over medium heat. Pour in wine or broth to deglaze the pan; allow the liquid to evaporate. Add in the chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.</div><div>4. In a mixing bowl, combine cream cheese and egg yolk. Stir together with cheese. Add cooked sausage/mushroom mixtures. Stir together and refrigerate for a short time to firm up.</div><div>5. Smear mushroom filling firmly into the cavity of each mushroom, creating a sizable mound over the top. Place on a rimmed baking sheet.</div><div>6. Bake at 350 degrees for 20-25 minutes, or until golden brown. Allow to cool at least 10 minutes before serving. Garnish with minced parsley (optional).</div><div><br /></div><div><b><i>NOTES:</i></b></div><div><i>* I chose to use pork sausage instead of Italian sausage. I also went with the 1/3 fat cream cheese which I felt for a recipe like this saves a few calories, but doesn't impact the flavor. I also used a combo of chicken stock and white cooking wine because I had some leftover stock in the fridge and I thought it would add some additional flavor. </i></div><div><i><br /></i></div><div>I would definitely make these again! They were delicious. </div><div><br /></div><div>Enjoy!</div><div><br /></div><div>Recipe c/o: www.soufflebombay.com</div><div><br /></div><div><br /></div><div><br /><p><br /></p></div></div>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-68763083125292634452023-11-30T15:33:00.000-08:002023-11-30T15:34:45.016-08:00GREECE<p> Each year I put together a Shutterfly calendar for the upcoming year. I include pictures from our annual Mother/Daughter trip. I like looking back on the previous year's trip evert time I turn the page to a new month. I just realized having just finished my 2024 calendar, that I never posted about this year's trip. So, here's the long overdue post.....</p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qDOeXR0u6aj4pg4N7BRg3iB7xxEGmbu2SEcJERAb5jCPrm_dCLALBJHXx2Yl9wbcdPadGxjjbmYCfyrz58BN2-EtotKBvJKztkfC1rx77oEFSmcxMvceCjjVWvJw9p6giqXETP3Dd9C3YrQ7Dviq1bc4JYirLiyGnuDXi-NgWNA9RI616zDkc1juXyw/s4032/PXL_20230509_091720311.MP~2.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qDOeXR0u6aj4pg4N7BRg3iB7xxEGmbu2SEcJERAb5jCPrm_dCLALBJHXx2Yl9wbcdPadGxjjbmYCfyrz58BN2-EtotKBvJKztkfC1rx77oEFSmcxMvceCjjVWvJw9p6giqXETP3Dd9C3YrQ7Dviq1bc4JYirLiyGnuDXi-NgWNA9RI616zDkc1juXyw/w150-h200/PXL_20230509_091720311.MP~2.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqYlAaSWxxtAzw08IJvN8n4gpSoSlsEDaM-mzzd8XYAnPxKoGURx29XY7wwjiIw-glukAbradzLO_z2xhKzjmIERn1Ny5aAngwGUcNdQxgzjUUreYQRNJx7Jqbj06-BmrTYli1r9C7fnab4jb8fv-XEFvxGxvVUvoB7_euUXbzLfSs58He0VGH-GOa8U/s4032/IMG_0285%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqYlAaSWxxtAzw08IJvN8n4gpSoSlsEDaM-mzzd8XYAnPxKoGURx29XY7wwjiIw-glukAbradzLO_z2xhKzjmIERn1Ny5aAngwGUcNdQxgzjUUreYQRNJx7Jqbj06-BmrTYli1r9C7fnab4jb8fv-XEFvxGxvVUvoB7_euUXbzLfSs58He0VGH-GOa8U/w150-h200/IMG_0285%20(1).jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioCCqwWQULZ4goaLuBrMka8qf0lfw_W0nqudzn3NEp1zW-DzsCLkNWiDZqdhcMscoYH3EMS2rcJq2v6BG06HH7YMKwHYkzRL33JPuBguWz01X0g-w4SFtjJNFhMWDEfiSQPua2s-2m-PTEmOyuzs4tKtfsrcxq8Nzhkmp6NLhRiUK8akEAU87exsbHKbo/s4032/IMG_0550.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioCCqwWQULZ4goaLuBrMka8qf0lfw_W0nqudzn3NEp1zW-DzsCLkNWiDZqdhcMscoYH3EMS2rcJq2v6BG06HH7YMKwHYkzRL33JPuBguWz01X0g-w4SFtjJNFhMWDEfiSQPua2s-2m-PTEmOyuzs4tKtfsrcxq8Nzhkmp6NLhRiUK8akEAU87exsbHKbo/w150-h200/IMG_0550.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZOT35sT0S0sqJ8nvyAEP1JveSaAwiMT1r8UaHhpU8RxXa1GvZ2nWJNjf4hVQWWFRubJ4riciP8haOO-QE8g8uew_BN_2grlpWNM6ppBZ1dtJOLPJijI-zIMuaj5Vn3L3c8un7PgDtC5XfCLMd-qKXkLJ5p4wjFkTKowOdMHsMG6roZELgYXBDeBwmK4/s4032/IMG_0277.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfZOT35sT0S0sqJ8nvyAEP1JveSaAwiMT1r8UaHhpU8RxXa1GvZ2nWJNjf4hVQWWFRubJ4riciP8haOO-QE8g8uew_BN_2grlpWNM6ppBZ1dtJOLPJijI-zIMuaj5Vn3L3c8un7PgDtC5XfCLMd-qKXkLJ5p4wjFkTKowOdMHsMG6roZELgYXBDeBwmK4/w150-h200/IMG_0277.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJOTwZ0SpZTJ8y_PZO4dfNPDBG0iZ2jkywfPkCDKBDnblOm77XuWyhwsqJ7B3jZ14HqAYn5PP4avVZ3w0-U_79Hq3y94t8nlWCqajB1LSS5bUD7L5IwoJGebL4q7bmpeF1APG2HQF2dKTSUcYwZHQIYXbrkx1DZ7m-wU-OFt652-wLPaGLWDUs3GdGg8/s3941/IMG_0547%20(2).jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3941" data-original-width="2955" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJOTwZ0SpZTJ8y_PZO4dfNPDBG0iZ2jkywfPkCDKBDnblOm77XuWyhwsqJ7B3jZ14HqAYn5PP4avVZ3w0-U_79Hq3y94t8nlWCqajB1LSS5bUD7L5IwoJGebL4q7bmpeF1APG2HQF2dKTSUcYwZHQIYXbrkx1DZ7m-wU-OFt652-wLPaGLWDUs3GdGg8/w150-h200/IMG_0547%20(2).jpg" width="150" /></a><br /><br /></p><p>As I was doing my research on Greece, I realized the country really has a lot to offer. But as with all my trips, I was really going to have to decide how to get a "feel" for the country by picking and choosing my destinations wisely. I mean, it could take months to truly explore the country inside and out!</p><p>So, I finally landed on Nafplio, Delphi, Meteora, and Athens. In order to take this all in, I was going to need a rental car until we reached Athens, then I could travel by foot and/or the metro. I had reserved my rental car in advance, so as soon as we cleared customs, we picked up our car and began our 2 hour drive to the coastal town of Nafplio in the Peloponnese region of Greece. We stayed two nights in this quaint little town (the first Capital of Greece), right on the water. We stayed at a lovely B&B, with the most amazing host, who cooked the tastiest breakfasts. We trekked the 999 steps to the top of the hill to visit the Palamadi castle, and explored all the nooks and crannies of this city. It didn't take us long to try some souvlaki, and of course gelato. The second day we took a road trip to Epidaurus which was about one hour east. </p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7UZpeE3fTa_Mrgjl90Bono4eCjHcVu9JM1Yj35KMrbhMXMgBVgPNLOd9FVsjpuX7rxLmrEr9TJ7Cy7zdd2xkFDbnlom3yYwMRirMWi8JfSrMuJj-voKDXyf1a3zPCu6fwXvSGsmkO64RbKvMtxwAikaltPXS5_GwvFVkTWrCRs5kDtgMjcY0Q3gZ5AkA/s5152/IMG_2759.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3864" data-original-width="5152" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7UZpeE3fTa_Mrgjl90Bono4eCjHcVu9JM1Yj35KMrbhMXMgBVgPNLOd9FVsjpuX7rxLmrEr9TJ7Cy7zdd2xkFDbnlom3yYwMRirMWi8JfSrMuJj-voKDXyf1a3zPCu6fwXvSGsmkO64RbKvMtxwAikaltPXS5_GwvFVkTWrCRs5kDtgMjcY0Q3gZ5AkA/w320-h240/IMG_2759.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKYUskX4TkY-m8y7nj4DXBSNhsgmqh5vXaJu9Rq92Lsnby9sBEoF0EjcIlgRiUdy1ZrUcf36UDo34tODZs5BjAqWbLy71UkE0JjhRHtFYrAWFKLeUI-0dguUAm97SrhnR-VByf3HNyo-NjBIImD3U8P6ROxJ3_4wn05085a7nJRGpvpxVT1sczeeQPy8/s4032/IMG_0267%20(2).jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKYUskX4TkY-m8y7nj4DXBSNhsgmqh5vXaJu9Rq92Lsnby9sBEoF0EjcIlgRiUdy1ZrUcf36UDo34tODZs5BjAqWbLy71UkE0JjhRHtFYrAWFKLeUI-0dguUAm97SrhnR-VByf3HNyo-NjBIImD3U8P6ROxJ3_4wn05085a7nJRGpvpxVT1sczeeQPy8/w150-h200/IMG_0267%20(2).jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDOeeKykXs7TSjLbhKx0CLY9JvYXIb2a4kwHCS4g-asjqS7y1L4NLsMjO-PUNraMvbQNb3MLxT54KVU6hyi3beRq0Iw_do6VqJHJR07UmCliJHikP4MPKL8mLUbYDB4xDxajxizkwtwHmAnx4sw45W8IWRLMw5hv2dwRa6XC3Qt5NjndfhGtTo6qI9_I/s5152/IMG_2780.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="5152" data-original-width="3864" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTDOeeKykXs7TSjLbhKx0CLY9JvYXIb2a4kwHCS4g-asjqS7y1L4NLsMjO-PUNraMvbQNb3MLxT54KVU6hyi3beRq0Iw_do6VqJHJR07UmCliJHikP4MPKL8mLUbYDB4xDxajxizkwtwHmAnx4sw45W8IWRLMw5hv2dwRa6XC3Qt5NjndfhGtTo6qI9_I/w150-h200/IMG_2780.JPG" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHf2BQxdVBGXOxyBAo01S3_jfWQ7Xx4WCbsjMEiqnjfIduUrznBvhBfVTKDt1TmpUmtmf77f8xaNq12qFt90B3LsOvrRVvFhXvlh2j38InhAcS76srgALX7tkVdkyRfz9e3kY8m_MvAajh1AytzzffovtgeAjOHhDhpSCp3DCGb_uSbFLH29ANPMkTEV4/s5152/IMG_2785.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3864" data-original-width="5152" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHf2BQxdVBGXOxyBAo01S3_jfWQ7Xx4WCbsjMEiqnjfIduUrznBvhBfVTKDt1TmpUmtmf77f8xaNq12qFt90B3LsOvrRVvFhXvlh2j38InhAcS76srgALX7tkVdkyRfz9e3kY8m_MvAajh1AytzzffovtgeAjOHhDhpSCp3DCGb_uSbFLH29ANPMkTEV4/s320/IMG_2785.JPG" width="320" /></a>Our next destination was Delphi. It was a four hour mountainous drive, through fog and some serious rain. We chose to stop by the Corinth canal, which was an amazing site to see. We dropped our bags at the hotel and quickly headed to the archaeological site of Delphi. It was absolutely amazing, and the museum is well worth the admission fee. Delphi is said to be founded by Zeus and is considered to be the "navel of the world". The site dates back to the 14th century. Delphi was a quick overnight for us, with Meteora being our next destination. We left right after breakfast since we had another 138 miles to drive. I knew when I read about Meteora, that I absolutely had to see it! The monasteries that sit atop these immense rock pillars were incredible to see. </p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0lk_1h8yLSNq2vH3WhRLYGISef0EoyOkMan5BwzIIfWKtu7pmBlL6_-s2yqfhEa73iBifG8zPr-SM7yPG_VKX_6Ldd1kr5NKrFZFo5ACW8YsgatVFY8C661TPIs_Bc_-eQvhEK0rxjT1YS9ip8pZ9gZfT9SS41vOPHPm3NBL9g2f4GeTfBQeCJOlX-I/s4032/PXL_20230506_094715933.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD0lk_1h8yLSNq2vH3WhRLYGISef0EoyOkMan5BwzIIfWKtu7pmBlL6_-s2yqfhEa73iBifG8zPr-SM7yPG_VKX_6Ldd1kr5NKrFZFo5ACW8YsgatVFY8C661TPIs_Bc_-eQvhEK0rxjT1YS9ip8pZ9gZfT9SS41vOPHPm3NBL9g2f4GeTfBQeCJOlX-I/s320/PXL_20230506_094715933.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNjAj6PCx8vRogukmdknj5CC6CzU-_YRn855tM31gdMlPCIKt8kJZTRZ-s_VaSLTN9iwCpUZJjw9C4mEGjFSB1SZA0oj_vTexO-Q6uGH1sxtqa3yTdUp4OHwRmuUcLd8Ip06yi6vbhtOpGso_GsChjGKpKAuRM_vAZwK1ahMlMBWksn-SePEUlQwZtMs/s5152/IMG_2812.JPG" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwBtGcUrU7Bd_F9fzs4j0SGSXIYHch-uBXWDn6OhKhjCrW4cfILb3LHg1lgTOKboziFWJMvFTyDZxw9xMh5W1dCJ-ev4NawPT3ld7gEXQx7_bbLGjOoZjQEmFVaT4Z0z2Xf5ZlQ-4Ig5X3bWEepFVs2BsOXGyzPekc3z1OFrI7Svh5tiifNRiId5lSCtU/w150-h200/PXL_20230506_094644265.jpg" width="150" /></a>A<span style="color: black; text-align: left;">t one time there were 24, today there are 6. It truly was a spiritual and amazing place to see. We arrived about 1130a and promptly headed up the hill to check out three that first day. Our hotel was right at the base of the cliffs and had a lovely patio that we sat at that first afternoon enjoying a glass of wine and the beautiful views. The second day we took in another two of the monasteries before heading to Athens. After our four hour drive to Athens, we dropped the car, caught the metro and met our host at the VRBO we were staying at for the next five days. </span></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCqVv54QnsKPDyR_TdnToxDOaBrSr-rX9op79I00D8fIhpViEtkjwqUu3ea3YWVAqQ7F5BkefS53YUWnq1fjQtNHe3k8tn0lAp4BWiKeCb5BIDCDPFGJLwB4C1ZzJjpZM741D9-p71Ann5H4iUPIa5PcWkY0pkpdawXZoZv_QmLQwJPNr8Xo4Qv0osKA/s4032/PXL_20230509_075226884.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKCqVv54QnsKPDyR_TdnToxDOaBrSr-rX9op79I00D8fIhpViEtkjwqUu3ea3YWVAqQ7F5BkefS53YUWnq1fjQtNHe3k8tn0lAp4BWiKeCb5BIDCDPFGJLwB4C1ZzJjpZM741D9-p71Ann5H4iUPIa5PcWkY0pkpdawXZoZv_QmLQwJPNr8Xo4Qv0osKA/w150-h200/PXL_20230509_075226884.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCCtTlQEscpbXdLTwnh81tewyIG79nzEhR_iOzxRxbycdpSbdM285LDHp0aFILJBEGJZYfrEDsO89h3H_XVKjRGQcmpEfvoutb3BAkM6cz8I7R0ZR-_JowqvPlcbkuMjUaQwCgZnPS_D3nGE6VLs_nb9nTnVNTGQU50s5lQ3y5z0bYXy0SWWJEOk4Yvio/s5152/IMG_2856.JPG" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjWHRSkzkfyE8geJA-laEvXFdYwNEItpiHt-9CnMWpUAX5W2VNDFHF2X-IKcp4urrVpFPHaLv-pMXBddR99rg053yfsq7Xxtw3Tnw0K4ECstALM92rAhUl01D6_gjC_MGB1Zmkf-SHLdw1opXANSOs_ibjp7orYATjZbZtNiRKCrhb54LJSneVMarNWRQ/s320/PXL_20230509_070818256.MP.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJY0HCj9Jhc5Y_41CjJb3JMIDBcmtsPJstKNcRFr_NU-BcAxV0mst-Iv4hB7gDMkZJ0rQkz4MAnTj3JRuhiVjdXgx41xIewHhSbDipwdzsBkRcYCcU6Jcd-OOLVJOw42MXeW6WXbC_uGpS6U_OIQkZFwUHhaOp1YpGnm7AmuZxiqK4EgZZq9yO6Qt6EE/s4032/PXL_20230508_155856235.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJY0HCj9Jhc5Y_41CjJb3JMIDBcmtsPJstKNcRFr_NU-BcAxV0mst-Iv4hB7gDMkZJ0rQkz4MAnTj3JRuhiVjdXgx41xIewHhSbDipwdzsBkRcYCcU6Jcd-OOLVJOw42MXeW6WXbC_uGpS6U_OIQkZFwUHhaOp1YpGnm7AmuZxiqK4EgZZq9yO6Qt6EE/s320/PXL_20230508_155856235.jpg" width="240" /></a><br /><br /></p>Our VRBO was a two bedroom apartment right across from Monistiraki square. We arrived about 430p on a Sunday afternoon and it was an absolute madhouse! So many people, so much noise, including bongo drums. We were in culture shock having spent the first part of our trip in the most serene and quaint locations. We promptly walked across the street and enjoyed our first gyro of the trip! There is so much to see in Athens. I had booked a guided tour of the Acropolis, which I would recommend. Just know that most of them are in the morning, so it's pretty busy. If you'd rather explore on your own, it's less busy in the afternoon. The museum is unbelievable as well. We walked and walked and walked exploring the city. I had also planned a day trip to Hydra island. I wanted a taste of the island life while I was in Greece. It was fun. Just a 2 hour ferry ride. We spent the day exploring this non-motorized island and had a wonderful lunch right on the harbor. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gQu-xPzWfizIynrGecyjGpKhB2D9DLSV6B_dkPr9rQGQrcYMs_37xAyj39oPpOsLAbojQkYAMsMRma0euHGgBhk17t_IEMkhQCk0CB9r78QxZlip0XiZ2hmDkT9VrBndvKjo7M4qREWZzdNYqtKGjDDCauUB5MAZQzkwyfO5kyhe5JSUO8DLcqKgQJc/s5152/IMG_2940.JPG" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="5152" data-original-width="3864" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1gQu-xPzWfizIynrGecyjGpKhB2D9DLSV6B_dkPr9rQGQrcYMs_37xAyj39oPpOsLAbojQkYAMsMRma0euHGgBhk17t_IEMkhQCk0CB9r78QxZlip0XiZ2hmDkT9VrBndvKjo7M4qREWZzdNYqtKGjDDCauUB5MAZQzkwyfO5kyhe5JSUO8DLcqKgQJc/s320/IMG_2940.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSsZmj4vzbOQfWFvi5DTSyVk16f8utl_DQwD2z8FgFOyUjMcfgYfTWLj5A5tgUyX3CRGB3cQnXbGw1BHJBtjVpnEcRl8mS_ILbnCpGwdcbJNclxqor3ISZkI8Jxm1JgdonqjHsTW8djTfj-Bi3QytCUslui4KuMMdD2GrKRFDD14EqQTp7clmwifrZPbA/s5152/IMG_2958.JPG" style="margin-left: 1em; 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margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJ3A35GeIGJH5n98cVIyXNBg0dh85_0tbJD-DKcUdjTEfz0ZqhmZFqIrKxw_G9deVaDohuP0FR4gz82FD3_ujzH2wO2SDhcfHjbw7DBc_pyO1dxYCdhwXejFIEBTW6rq5mqDWyhqQfC1ktZe7qT30TK0Yv82KpAthZfkL8DSQdz3nRiwe5oLF8Y1TZ6E/w150-h200/PXL_20230504_073922589.jpg" width="150" /></a><br /><br /><br /><br />And that's a wrap on another epic Mother/Daughter adventure! We packed a lot in during the nine days we were on the ground in Greece and if you were to ask me if I would change anything, I would honestly say no. Oh, actually just one thing. Don't pay for a GPS for the rental car, it just doesn't work. Use google maps instead. <div><br /></div><div>The 2024 trip has been planned and booked for quite some time. It's another European trip that starts at the end of April, which will be here before you know it!<br /><div><br /></div></div>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-67735669511111178032023-09-25T11:50:00.001-07:002023-09-25T11:50:35.963-07:00SHRIMP ALFREDO CASSEROLE<p> With family in town, I was looking for a recipe that could feed five people, that was super easy to put together, went with this beautiful fall weather that we're having and was on the "comfort food" end of the spectrum. </p><p>I began looking for pasta recipes of course.....The recipe I put together for baked ziti years ago has always been a favorite, but I wondered if there was something just as easy on the alfredo side. I found exactly what I was looking for and it was so yummy I just had to share!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX9Rbfx3e9klYtQ9865BVvc0HtysndPfQ5ov62M8ZkDvVAFc880NJ58bZXD3W_t7CJ-EoWB_HkjeKg6g2yTduktpg5wcW-sSD7yJRPZWYbdT14RsPyPl_HfWXiPrkJmqR8FHv70NVCKEZxad2LffLPrSQXnf4Rs2m01wC1p4IxZV_k7gxV9BOCddBBJqE/s4032/PXL_20230915_232243445.PORTRAIT.ORIGINAL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX9Rbfx3e9klYtQ9865BVvc0HtysndPfQ5ov62M8ZkDvVAFc880NJ58bZXD3W_t7CJ-EoWB_HkjeKg6g2yTduktpg5wcW-sSD7yJRPZWYbdT14RsPyPl_HfWXiPrkJmqR8FHv70NVCKEZxad2LffLPrSQXnf4Rs2m01wC1p4IxZV_k7gxV9BOCddBBJqE/w480-h640/PXL_20230915_232243445.PORTRAIT.ORIGINAL.jpg" width="480" /></a></div>One of the best surprises about this recipe is you don't even have to pre-cook the pasta, so the assembly is super simple. I'll be honest, I was a little skeptical, but it was great. <div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qHmOKXIDVTUgwULS8OPVU1KwxucIHVPRxVZdtRJUz6VBQgedGn0ySgI5FNy8VkXeSbFbRL-8HHhYTfUMtoJ1Rgqa5vG6OUzIb9bQ_sNFflp5e8-qId5Vwyeh42lIzEKmRkcHFaVPvBWw9W8gTcwRnAjt3V1skYc5by_Rs7g4diKnmcs0xBaEE9iwnkA/s4032/PXL_20230912_005046395.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5qHmOKXIDVTUgwULS8OPVU1KwxucIHVPRxVZdtRJUz6VBQgedGn0ySgI5FNy8VkXeSbFbRL-8HHhYTfUMtoJ1Rgqa5vG6OUzIb9bQ_sNFflp5e8-qId5Vwyeh42lIzEKmRkcHFaVPvBWw9W8gTcwRnAjt3V1skYc5by_Rs7g4diKnmcs0xBaEE9iwnkA/w150-h200/PXL_20230912_005046395.jpg" width="150" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">fresh from the oven</td></tr></tbody></table><br /><h3 style="text-align: left;"><u>INGREDIENTS:</u></h3></div><div>1 16 oz. package uncooked rotini pasta <br /></div><div>1 22 oz. jar Alfredo sauce (about 2 ½ cups)</div><div>2 cups low sodium chicken broth</div><div>1 cup white wine</div><div>½ cup diced onion</div><div>2 tsp. minced fresh garlic</div><div>1 (4 oz.) jar diced roasted red peppers (pimentos), drained (about ½ cup)</div><div>1 cup shredded mozzarella cheese or Italian cheese blend</div><div>2 lbs. raw peeled and deveined shrimp (41=50 count)</div><div>Optional garnishes: grated parmesan, fresh chopped parsley, basil, or other hers</div><div><br /></div><h3 style="text-align: left;"><u>DIRECTIONS:</u></h3><div>Pre-heat oven to 425 degrees. In a large 13x9 baking dish, stir together uncooked pasta, Alfredo sauce, chicken broth, wine, onion, garlic and red peppers. Cover tightly with aluminum foil and bake for 45 minutes. </div><div><br /></div><div>Remove dish from the oven and give it a stir. At this point, check to ensure the pasta is al dente. If it's still too hard, cover the dish and return to the oven until pasta is al dente. (I needed an extra 5 minutes)</div><div><br /></div><div>Once the pasta is just right, and the sauce is thickened, stir in the uncooked shrimp. Sprinkle mozzarella over the top. Bake uncovered for 5-10 minutes.</div><div><br /></div><div>The dish is finished when the cheese is melted and the shrimp is pink. Keep a close eye on the shrimp...you don't want to overcook the shrimp and have it turn rubbery. Garnish to your liking. </div><div><br /></div><div>Total cooking time will vary depending on the type of pan you use and your individual oven. Ceramic and glass pans take longer than metal. </div><div><br /></div><div><i><b>Note: </b> I couldn't find raw peeled and deveined shrimp in this size. I opted for 1 lb. cooked shrimp and 1 lb. of uncooked scallops....the cook time worked fine to cook the scallops and it didn't overcook the shrimp. You might also notice mushrooms in mine.....I opted to sauté some fresh mushrooms and added them at the same time I added the seafood. </i></div><div><i><br /></i></div><div><i><br /></i></div><div>Enjoy!</div><div><br /></div><div><i>recipe c/o: www.theseasonedmom.com</i></div>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-19005855782417524452023-09-15T11:41:00.004-07:002023-09-15T11:41:39.598-07:00GINGERSNAP COOKIES<p> With some out-of-time family coming to town I always plan out meals, snacks, goodies. So when I was thinking of goodies, homemade cookies came to mind. I decided to bake a variety I haven't made in quite some time.....and that's gingersnap cookies. I have to say, they tasted especially good having not had them for so long. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsANYlhsyAd5P1xBdkCjXuGK9jK2KvO91ZQ6aE4XjagCYdAoyy4ZPwFLNM6NN-FmQsV5NMcWyLc03xXb8gFKgt9L54vz9S4OHTcw-JS5SLB2Gw5lgVug2ZHML9IOF30GJsW7IFsKjmS85Vf3gnDwqwF4AQJKpbXYyotKpk5gYEGrQFOoWdUe8VSyqbD6U/s4032/PXL_20230915_163727236.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsANYlhsyAd5P1xBdkCjXuGK9jK2KvO91ZQ6aE4XjagCYdAoyy4ZPwFLNM6NN-FmQsV5NMcWyLc03xXb8gFKgt9L54vz9S4OHTcw-JS5SLB2Gw5lgVug2ZHML9IOF30GJsW7IFsKjmS85Vf3gnDwqwF4AQJKpbXYyotKpk5gYEGrQFOoWdUe8VSyqbD6U/w480-h640/PXL_20230915_163727236.PORTRAIT.jpg" width="480" /></a></div>With the feel of fall in the air, gingersnaps were so perfect. Crisp on the outside and chewy on the inside. <div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtlzPxJ3XjDAppSgA00WVirWuV46kc5ej2KBs7qemYhHoboCOPfUMVDdM2TfcHlXHq0vxlwGHqkGI1W2hADJ0JD_J09lGll5dKdAIilHiusZtfYcBjBx9T_rBX0pEDv58qeHa0FR_YlM8yk6XJSYo9oarlCMr4dLocOn92WhwhJaGuebVxvTPOKaIKTfM/s4032/PXL_20230915_163801356.PORTRAIT.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtlzPxJ3XjDAppSgA00WVirWuV46kc5ej2KBs7qemYhHoboCOPfUMVDdM2TfcHlXHq0vxlwGHqkGI1W2hADJ0JD_J09lGll5dKdAIilHiusZtfYcBjBx9T_rBX0pEDv58qeHa0FR_YlM8yk6XJSYo9oarlCMr4dLocOn92WhwhJaGuebVxvTPOKaIKTfM/w150-h200/PXL_20230915_163801356.PORTRAIT.jpg" width="150" /></a></div><h3 style="text-align: left;"><u>INGREDIENTS:</u></h3><div>3/4 cup vegetable oil <br /></div><div>1 cup granulated sugar</div><div>½ tsp salt</div><div>2 tsp. baking soda</div><div>1 large egg</div><div>1/3 cup molasses</div><div>2 1/3 cups all purpose flour</div><div>1-2 tsp. ginger</div><div>½ tsp. cloves</div><div>1 tsp. cinnamon</div><div><br /></div><div>Coating:</div><div>¼ cup granulated sugar</div><div>1 tsp. cinnamon</div><div><br /></div><div><br /></div><h3 style="text-align: left;"><u>DIRECTIONS: </u></h3><div>1. Preheat the oven to 375 degrees. Lightly spray (or line with parchment two baking sheets)</div><div>2. Beat together the oil, sugar, salt and soda</div><div>3. Beat in the egg, then the molasses</div><div>4. Add the flour and spices, beating to make a smooth and fairly stiff dough</div><div>5. Make the coating by combining the sugar and cinnamon and place in a shallow dish</div><div>6. Form 1" balls and roll into the cinnamon/sugar mixture</div><div>7. Transfer to the prepared cookie sheets, leaving at least 1 ½" between them</div><div>8. Bake the cookies for 8-11 minutes for cookies that are crisp around the edges; and "bendy" in the center (mine were perfect at 9 minutes)</div><div>9. Remove the cookies from the oven and cool right on the pan, or wire rack. Cool completely, then store tightly wrapped at room temperature.</div><div><br /></div><div>Enjoy!</div><div><br /></div><div><i>recipe c/o: www.kingarthurbaking.com</i></div><div><i><br /></i></div><p><br /></p></div>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-54626032103661384592023-06-23T12:17:00.001-07:002023-06-23T12:19:40.489-07:00DESSERT NACHOS<p> I landed on this recipe after looking for a simple dessert that also wouldn't be too heavy after an Italian meal. There's a bit of prep work involved, but it can all be done ahead of time and assembled quickly when you're ready. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgUvreqQw7hJdQ31Pxn2xk6TZDXIqzF-jYxTc2_1b8OOzuGSBTNOtFVX-SgD6WgxCA6ZmSuwVEsK6fti2KQnVrtY3LUKOSX5-6feuOa46CK8tqpNJRAO6cB58MPoeyHoFRIpYenmb80yAYhtnKKnJP0mQgyVYV2qb6oVYmtNS-CkF9cTy63roojuLyvY/s4032/PXL_20230621_022148761.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpgUvreqQw7hJdQ31Pxn2xk6TZDXIqzF-jYxTc2_1b8OOzuGSBTNOtFVX-SgD6WgxCA6ZmSuwVEsK6fti2KQnVrtY3LUKOSX5-6feuOa46CK8tqpNJRAO6cB58MPoeyHoFRIpYenmb80yAYhtnKKnJP0mQgyVYV2qb6oVYmtNS-CkF9cTy63roojuLyvY/w480-h640/PXL_20230621_022148761.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;">And it was just as I hoped....easy and perfect after a filling meal. Because it took me a couple attempts to get the tortillas browned just right, I also had some leftovers for the next day!</div><h3 style="text-align: left;"><u>INGREDIENTS:</u></h3><div>5 flour tortillas (I used the 8" size) <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuoAJm8mrYgzBRQDJjLOXYtxAgY7Vy17QWq8k1qIzTndkKcEpKIAYZ_NNJETlfasCA8kPKmrmGGCRNk_lezvh9w7Li-g33VJ-tRzFVsdVhoQYYdZapkaAYyNBTR7zHL6zvfhEHxAa9lVKjxUlfO2VD-I1mAn_cZKEAtzWvsrxxCXynV35ICwZ4JFx8f8/s2688/PXL_20230621_022144493.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="2688" data-original-width="2016" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieuoAJm8mrYgzBRQDJjLOXYtxAgY7Vy17QWq8k1qIzTndkKcEpKIAYZ_NNJETlfasCA8kPKmrmGGCRNk_lezvh9w7Li-g33VJ-tRzFVsdVhoQYYdZapkaAYyNBTR7zHL6zvfhEHxAa9lVKjxUlfO2VD-I1mAn_cZKEAtzWvsrxxCXynV35ICwZ4JFx8f8/s320/PXL_20230621_022144493.jpg" width="240" /></a></div><br /></div><div>3 Tbsp. melted butter</div><div>10 tsp. granulated sugar</div><div>1 tsp. cinnamon</div><div>4 large strawberries, sliced</div><div>1 banana, sliced</div><div>1/2 cup blackberries</div><div>1/2 cup raspberries</div><div>2-3 tsp. chocolate sauce</div><div>1 c. whipped cream (optional)</div><div><br /></div><div><br /></div><h3 style="text-align: left;"><b><u>DIRECTIONS:</u></b></h3><div>Pre-heat the oven to 400 degrees. Mix together the sugar and cinnamon. Melt the butter and use a pastry brush to coat an unbaked tortilla thoroughly. Sprinkle the cinnamon and sugar mixture over the tortilla and repeat for the remainder. </div><div><br /></div><div>Use a pizza wheel to slice the tortillas into triangles. First in half, then in thirds. Place the triangles onto a baking sheet lined with parchment paper. Bake for 6-8 minutes until puffed and golden.</div><div><br /></div><div>Slice the fruit while the chips bake. Arrange the tortilla chips onto a platter. Top with sliced fruit. Drizzle warm hot chocolate sauce over the fruit and top with whipped cream. Serve immediately.</div><div><br /></div><div><i><b>Note</b>: You can prep up to 2 days ahead of time, by baking the chips and putting them in an airtight container. </i></div><p></p><p>Enjoy! </p><p><br /></p><p><br /></p>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-55059818582472045632023-05-01T15:43:00.001-07:002023-05-01T15:43:53.083-07:00CREAMY LEMON CHICKEN WITH SPINACH AND ARTICHOKES<p>Since this recipe was said to have the same flavors as that fabulous spinach artichoke dip we all love, I thought I'd give it a try! And....it did have a lovely flavor. The recipe calls for it to be served over rice, although I think I might perfer angel hair pasta next time. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57kF9AI64saLpblR_n7uOYr6m-8otHaiK5afGfzvVyBIR6V0NZGYBz-W-ypWqN1AQjaeyl5cRd_MRZQvrnbBaURkUoNSY7Mj8eEdk71fdzeWmR8wr826mrjnxtqAn-o4y2Ia7nhgsy_g6Rq_12HTd2QVa1V7oSRjBU19LQ4cDeMiL_dREq_-HJJe3/s4032/PXL_20230430_002705066.MP~2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57kF9AI64saLpblR_n7uOYr6m-8otHaiK5afGfzvVyBIR6V0NZGYBz-W-ypWqN1AQjaeyl5cRd_MRZQvrnbBaURkUoNSY7Mj8eEdk71fdzeWmR8wr826mrjnxtqAn-o4y2Ia7nhgsy_g6Rq_12HTd2QVa1V7oSRjBU19LQ4cDeMiL_dREq_-HJJe3/w480-h640/PXL_20230430_002705066.MP~2.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><h3 style="clear: both; text-align: left;"><u>INGREDIENTS:<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7Ltdalqy81fpljZxyfGk9ZDxVV6LL8DEjkx-LXPqkGA9hfjQzZCyyQjQnsiW8DMiym-nJy16Xe0tQhKNB_Z9WB_vuw2N3-TovfGtB3Q2l4xLuWXtzfAT5DckWn-gZToXRkzdrknjfZpD31urL11zRpaPKm-l26JRBW1YQVRfPtq2ETR4UAcV097u/s4032/PXL_20230430_001301101~2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7Ltdalqy81fpljZxyfGk9ZDxVV6LL8DEjkx-LXPqkGA9hfjQzZCyyQjQnsiW8DMiym-nJy16Xe0tQhKNB_Z9WB_vuw2N3-TovfGtB3Q2l4xLuWXtzfAT5DckWn-gZToXRkzdrknjfZpD31urL11zRpaPKm-l26JRBW1YQVRfPtq2ETR4UAcV097u/w150-h200/PXL_20230430_001301101~2.jpg" width="150" /></a></div><br /></u></h3><div>2 chicken breasts or 4 thighs</div><div>flour, salt and pepper</div><div>2 Tbsp. unsalted butter</div><div>2 Tbsp. olive oil</div><div>1 Tbsp. minced garlic</div><div>1 Tbsp. fresh thyme</div><div>1 ¼ cups low-sodium chicken broth</div><div>4 oz. cream cheese, softened**</div><div>10 oz. baby spinach (7 cup)</div><div>3 Tbsp. fresh lemon juice</div><div>1 oz. Parmigiano Reggiano, finely grated (1/2 cup packed)</div><div>1 pkg. (9 oz.) frozen artichoke hearts, thawed, quartered if whole (I used the canned variety w/o the juices) </div><div><br /></div><h3 style="clear: both; text-align: left;"><u>DIRECTIONS:</u></h3><div>Season chicken with salt & pepper; dredge in flour, shaking off any excess. Add butter and 1 Tbsp. olive oil to a heated skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places, but not cooked through, about 3 minutes. Transfer to a plate.</div><div><br /></div><div>Add remaining 1 Tbsp. oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted; 2-3 minutes. Stir in artichokes; cook 1 minute more. </div><div><br /></div><div>Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened and chicken is just cooked through. About 3 minutes. Remove from heat; stir in lemon juice and parmesan. Serve over rice. </div><div><br /></div><div><br /></div><div><b>NOTES:</b> ** <i>This is the first time I've used cream cheese in a sauce, and I ended up with little shards of cream cheese floating in the sauce. It did not melt per the instructions. I've since done some research and it seems there is a technique to this, so it was probably me. If I make this again, I've decided to avoid this I'm going to use sour cream instead, I know how well it works in a sauce and it actually has much fewer calories than cream cheese as well. </i></div><p></p>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-62244134393196129142023-04-26T16:21:00.000-07:002023-04-26T16:21:01.959-07:00RE-STYLED WEDDING GOWN <p> I had the pleasure of working on another project that involved taking my Bride's Mother's wedding gown and re-styling it so that she could wear it. Originally she planned on wearing it on her big day, but after finding a gown at a bridal shop that just spoke to her, she decided she would like me to re-style Mom's gown for her rehearsal dinner. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaS14i4foplxMpn9xbxpJC2Sgcm1KyDpGkcsesaV_7Pmn1JxSI7lvnY70haLGgF8zgX9SpCKOGA9yJO-FiJ0_zFLFqSojlT5QwgiZROLq-uDXNE-MpG5dXQh65rbJ55gdaIK1pGRc7MZwluLN2pC8kr-zrVYWQYuAFo5i3hSdb2mbD13luJ_Q-165/s4032/PXL_20220818_151328203~2.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicaS14i4foplxMpn9xbxpJC2Sgcm1KyDpGkcsesaV_7Pmn1JxSI7lvnY70haLGgF8zgX9SpCKOGA9yJO-FiJ0_zFLFqSojlT5QwgiZROLq-uDXNE-MpG5dXQh65rbJ55gdaIK1pGRc7MZwluLN2pC8kr-zrVYWQYuAFo5i3hSdb2mbD13luJ_Q-165/w300-h400/PXL_20220818_151328203~2.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonlJwZc5VrS5uJvMUW23hrjs7U948LgTsB0Pt2bwtQJ61dfrT7Cc0sYk956EvlqXDWUkcE_wvl6rC0vP24IrZQq0anzkphWesKWD-kE4Fuu_WgyFOhFrVZTigAN4s4gnk2CLzhZjYAd7_jbI_YnGYMJ8GfvvXYfn7yo5jgGoI9aE8xP5TZQYOqoqI/s4032/PXL_20220818_151423490.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhonlJwZc5VrS5uJvMUW23hrjs7U948LgTsB0Pt2bwtQJ61dfrT7Cc0sYk956EvlqXDWUkcE_wvl6rC0vP24IrZQq0anzkphWesKWD-kE4Fuu_WgyFOhFrVZTigAN4s4gnk2CLzhZjYAd7_jbI_YnGYMJ8GfvvXYfn7yo5jgGoI9aE8xP5TZQYOqoqI/w300-h400/PXL_20220818_151423490.jpg" width="300" /></a></div> <span> <span> </span><span> </span><span> </span><span> </span><span> </span></span> <p></p><p>This is Mom's circa 1980's wedding gown. Having gotten married in this same era myself, I knew when she told me the year her folks were married that I'd be getting a very large gown....large sleeves, large (and long) train and a large full skirt. </p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7UMjsdJB1kmoWg1-ZaCYkxoYg4YKHxRg6ygobn6QiUlfRAIKDnbVSz5WtllYDzWe4R_tESCmeOY--DaeWv8Bd6-wkUxLMvDBDtv6qqg3g-mN_smGhhYZM39xLOxYHmjEJt9I1MTa53zA8SEoljW9B_EM086lFv_gxLgs_R-CcQ7TBUXf83tOEqWu/s4032/PXL_20220818_151213152.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7UMjsdJB1kmoWg1-ZaCYkxoYg4YKHxRg6ygobn6QiUlfRAIKDnbVSz5WtllYDzWe4R_tESCmeOY--DaeWv8Bd6-wkUxLMvDBDtv6qqg3g-mN_smGhhYZM39xLOxYHmjEJt9I1MTa53zA8SEoljW9B_EM086lFv_gxLgs_R-CcQ7TBUXf83tOEqWu/w300-h400/PXL_20220818_151213152.jpg" width="300" /></a></div><span style="text-align: left;"><div style="text-align: left;">Marissa was open to ideas from me on how we could re-style the gown. The good news was the gown was in great shape! Very little yellowing (a bit on some of the sequins and pearls) and no stains. Based upon the classic heavy beading of that era, I felt we definitely needed to utilize the bodice. I knew that I could remove the neckline and sleeves and make it into a strapless bodice. As for the skirt, we landed on a hi-low circle shape skirt. Once I knew the design, I was off to the races. </div></span></div><p>The majority of my workload was in the disassemby of the gown. I chose to start with the bodice. I removed the sleeves and the netting for the front and back bodice. </p><p> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYA8wtyYuco7reQLl20T8kFM5kuF4CYA3Kclah7YfX5D_kEhzPElMM99b1AlQ231ndmTZ97VFSW7kw8MPK5UorQyiE7UTm1aIegYoSl3Zd_SsZZtOdvmpjOEXjZQ2oZB--dxPGy28lh-sUpLy_zt79A-nRuXkjG3ktuJp-odmepIGsQU-7uRMNaqTJ/s4032/PXL_20220818_151340339.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYA8wtyYuco7reQLl20T8kFM5kuF4CYA3Kclah7YfX5D_kEhzPElMM99b1AlQ231ndmTZ97VFSW7kw8MPK5UorQyiE7UTm1aIegYoSl3Zd_SsZZtOdvmpjOEXjZQ2oZB--dxPGy28lh-sUpLy_zt79A-nRuXkjG3ktuJp-odmepIGsQU-7uRMNaqTJ/w300-h400/PXL_20220818_151340339.jpg" width="300" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4iGsKN0g-oop3CQVYhLUGd9Ysc1ljhBgR_4pDHwcedgDf4C2l-20BumIIkexAbzl7egeAQgVR-F0ZvEeF_NCb3qIYaawVSXB3EC2sUBks7SpTegQDuSZOOIp9S-MAXHQfDqAhayBs8Vv-QSb17jj1cPEUF0EWGfAgZ3VDgqTjgUOpJNiYmbtfuYr/s4032/PXL_20220818_175055886.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm4iGsKN0g-oop3CQVYhLUGd9Ysc1ljhBgR_4pDHwcedgDf4C2l-20BumIIkexAbzl7egeAQgVR-F0ZvEeF_NCb3qIYaawVSXB3EC2sUBks7SpTegQDuSZOOIp9S-MAXHQfDqAhayBs8Vv-QSb17jj1cPEUF0EWGfAgZ3VDgqTjgUOpJNiYmbtfuYr/s320/PXL_20220818_175055886.jpg" width="240" /></a><br /> I had it easy from a fit perspective since Marissa and her Mom were virtually the same size. Other than adding some additional structure to the bodice due to the fact that it was strapless, the circumference was perfect! I chose to change the shape of the waistline by eliminating the deep point at the center front. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MH0ZmkYo3iO4iDM6k5z43-BAVGSMiN3O-xKNOxaTkRD23G3DVGknUNnlLCH8LE2oSThYq2dD1uE8I35Ve0LU73NGJdwMwm6IQ8djY3GP_ds_wF5_6r9uTSFRRxIlhmQNohyj3Fxjw1DVRJWCX2ixTgKvPKlqLzFWervyPWxU9pi_ioWPtZD_J_ZG/s4032/PXL_20220829_204239026.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MH0ZmkYo3iO4iDM6k5z43-BAVGSMiN3O-xKNOxaTkRD23G3DVGknUNnlLCH8LE2oSThYq2dD1uE8I35Ve0LU73NGJdwMwm6IQ8djY3GP_ds_wF5_6r9uTSFRRxIlhmQNohyj3Fxjw1DVRJWCX2ixTgKvPKlqLzFWervyPWxU9pi_ioWPtZD_J_ZG/s320/PXL_20220829_204239026.jpg" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGnuruOJ6QpTfhzogkiz3IIzO0wCHbmLH8GmoAzt5xhHAg-CCG6SkRDefNwyGPQ8mfuT7Vrbk38COy9D6kiAXpQI9TBeyJBOEphdigIwgZ2c4i37jGVbZQBlOVJyM60KL0YV6d_4pYiJV9dCK7LachkPN5FmM71Z5I6zamhhKSW-jnsPqa5YMI1IV/s4032/PXL_20220829_193033049.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOGnuruOJ6QpTfhzogkiz3IIzO0wCHbmLH8GmoAzt5xhHAg-CCG6SkRDefNwyGPQ8mfuT7Vrbk38COy9D6kiAXpQI9TBeyJBOEphdigIwgZ2c4i37jGVbZQBlOVJyM60KL0YV6d_4pYiJV9dCK7LachkPN5FmM71Z5I6zamhhKSW-jnsPqa5YMI1IV/s320/PXL_20220829_193033049.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNFchCLMekLJXv0WDwbd2Njs1XvO_i2C7OypifQcSX8S2KkpwLrRBQMNuepHuZSd8cKhN97EApSUOs8_wPPC-ZfX0DG13YgrkE2RCgIqTGIqk2wgNNSSyVSRCsLKk7rruOprLJEGKaH3_uo0T4GmX5s2EihFpl_PwD5Rqc_Kk0lsF5SEArNX062ZC/s4032/PXL_20220830_171833264.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKNFchCLMekLJXv0WDwbd2Njs1XvO_i2C7OypifQcSX8S2KkpwLrRBQMNuepHuZSd8cKhN97EApSUOs8_wPPC-ZfX0DG13YgrkE2RCgIqTGIqk2wgNNSSyVSRCsLKk7rruOprLJEGKaH3_uo0T4GmX5s2EihFpl_PwD5Rqc_Kk0lsF5SEArNX062ZC/s320/PXL_20220830_171833264.jpg" width="240" /></a>The largest amount of workload came when I had to remove the ruffles and appliques from the back train....that literally took hours. Once that was finished, I created the pattern for the shape of my skirt and then laid that on top of the existing gown to cut the new skirt. As you can see, the skirt has the same layers as her Mom's....satin underlayer, chiffon overlay. There was a gorgeous lace on the train that truly was lost in all the ruffles. I showed Marissa that I wanted to use that at the hemline once I removed the ruffling and laid it flat you couldn't even recognize it. <span style="text-align: center;"> </span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoa3ni1-R3XAamw2QzYSO8Og8Uvv9GGkLmxG5yASWYaVxjDRsavCXAIletQZeJeY6fEazUfUNfn_vZuhtVia7HXw4uIjH-ZVsgXRNFhTXh4CeYzo-ypZRuYTOReNE42FDL0Y3AGxTajROcyA2j4BD3aanxp7TTr5NyFItPLNVOfZNwzji20ov4oT9/s4032/PXL_20220829_204225014.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoa3ni1-R3XAamw2QzYSO8Og8Uvv9GGkLmxG5yASWYaVxjDRsavCXAIletQZeJeY6fEazUfUNfn_vZuhtVia7HXw4uIjH-ZVsgXRNFhTXh4CeYzo-ypZRuYTOReNE42FDL0Y3AGxTajROcyA2j4BD3aanxp7TTr5NyFItPLNVOfZNwzji20ov4oT9/s320/PXL_20220829_204225014.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4Iuu8Ws6tX1rNcarQ2DaBdLKqtdE-8Bd7j_P6wVhRV3Ti50eis7NjAFuNkj8vRwht70zd9cWIrKKv0FXHd_WUf8PVQ4BbVCAtK5g0xtnZrjKknuhmwhb_G0oDZrAV_r8rxSR4FfSNqORX8nAZg21FFaWxuY0lCQwhru5H4GXsXE4UhwCV5QqqiHZ/s4032/PXL_20220829_204233249.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD4Iuu8Ws6tX1rNcarQ2DaBdLKqtdE-8Bd7j_P6wVhRV3Ti50eis7NjAFuNkj8vRwht70zd9cWIrKKv0FXHd_WUf8PVQ4BbVCAtK5g0xtnZrjKknuhmwhb_G0oDZrAV_r8rxSR4FfSNqORX8nAZg21FFaWxuY0lCQwhru5H4GXsXE4UhwCV5QqqiHZ/s320/PXL_20220829_204233249.jpg" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QCFaUUe2Xlu5OiC2BC624xsG7cdVltc6FHJV3XaALmTRk2uFWH37zbRAPWBeGPJxzpXlX4JdGbkEUAHH2o1GsMd4lQ23yQB9peODKf-43mKaGwe1wZL_xCHg4Lvs92fU0rZra1CVAm-DtMlvlL9c-yBErjQr_JrvoCmXRbr4JTTjTY62DbkjTqIU/s3470/IMG_0395.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3470" data-original-width="2974" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QCFaUUe2Xlu5OiC2BC624xsG7cdVltc6FHJV3XaALmTRk2uFWH37zbRAPWBeGPJxzpXlX4JdGbkEUAHH2o1GsMd4lQ23yQB9peODKf-43mKaGwe1wZL_xCHg4Lvs92fU0rZra1CVAm-DtMlvlL9c-yBErjQr_JrvoCmXRbr4JTTjTY62DbkjTqIU/s320/IMG_0395.jpg" width="274" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6nn8EC1qSw1fDmxXSWG4Uuw2t0yQYs3bzGfy2Ju9MZac2HR0gLfzYU1W7pz1DXNyHI6oKZPijSG-4K5oga4IgTwP6Kf1P7j5QL8U-jr_sQ1yyxEmWTZyyLvebI7f-qBHpIOHqW0irPzRul7240vysXAxnhpVuAUbzTnSkW_GZabjOSevqAT2IPC8/s4032/IMG_0397.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk6nn8EC1qSw1fDmxXSWG4Uuw2t0yQYs3bzGfy2Ju9MZac2HR0gLfzYU1W7pz1DXNyHI6oKZPijSG-4K5oga4IgTwP6Kf1P7j5QL8U-jr_sQ1yyxEmWTZyyLvebI7f-qBHpIOHqW0irPzRul7240vysXAxnhpVuAUbzTnSkW_GZabjOSevqAT2IPC8/s320/IMG_0397.jpg" width="240" /></a></p>I have to say there was work in the bodice. Obviously, I had to re-set the zipper. I also added boning, cups and silicone tape since Marissa was going to need that structure for it to effectively stay put. I also sewed on the beautiful satin buttons down the length of the zipper. <div><br /></div><div>The final steps were to handsewn on some of the lovely appliques which were scattered over her Mom's skirt. Just a touch. I'm hoping to get some pictures from the rehearsal dinner night, which was last weekend, but in the meantime, since this project was a 2022 project, I was excited to share. </div>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-37425987212391714552023-02-23T15:20:00.003-08:002023-02-23T15:20:47.863-08:00YUM YUM BARS<p style="text-align: left;"><span> This recipe goes back a long time.....My Mom introduced these one year at Christmas. I don't know exactly when, but she specifically noted that "my husband loves these".....and he does! </span></p><p>I chose to make them for his birthday. They're a bar cookie and the recipe uses a 9x9 pan. So, if you're like me and you really don't want a lot of cookies in the house, this one might be the one to reach for from time-to-time. </p><p>It's a great combination of coconut, caramel sauce and chocolate.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpwxCitvhMclFVJyY7kjuPEDWLiHFK_8nacHAn3aOELfwI0VDAiM21g9JYU9pqAyR-j9Z_ENhTyjNTPdBeHbaE9UBYuiAKm1SlwjRc8LoTgvTDj1zi52lTvQ5RipebvPNtSlwZLJNyBvPgWgvDoqBZW-AZR6i2oHcnouKIucLvw5wtRmUBsVymqLZ6/s4032/PXL_20230217_234614772.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpwxCitvhMclFVJyY7kjuPEDWLiHFK_8nacHAn3aOELfwI0VDAiM21g9JYU9pqAyR-j9Z_ENhTyjNTPdBeHbaE9UBYuiAKm1SlwjRc8LoTgvTDj1zi52lTvQ5RipebvPNtSlwZLJNyBvPgWgvDoqBZW-AZR6i2oHcnouKIucLvw5wtRmUBsVymqLZ6/w480-h640/PXL_20230217_234614772.PORTRAIT.jpg" width="480" /></a></div>TIP: I make a parchment sling and place that in my pan....it makes it so much easier to remove them from the pan. <div><br /></div><h3 style="text-align: left;"><u>INGREDIENTS:</u></h3><div>Cookie:</div><div><br /></div><div></div><div>1/3 cup butter or margarine</div><div>1 cup flour (high altitude flour for us folks in the mountains)</div><div>¼ cup packed brown sugar</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbZ2PVajzUVl70loZmjRNQ5IK2BwLGrSZS5vUepKNnecNmha-ISt1VMuWbOeoLHVF-KfMIrVBqGCyfW8c5xVIwu572qltxy0l9J9EMzmK519W_9bpK50QFUiQocfESJGRlGTA7BOU_8X3P2pnE4Bjz5UF4f7CRqc9gNRAirqOR9Ik8bD4NwBq6p_S/s4032/PXL_20230217_234558388.PORTRAIT.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbZ2PVajzUVl70loZmjRNQ5IK2BwLGrSZS5vUepKNnecNmha-ISt1VMuWbOeoLHVF-KfMIrVBqGCyfW8c5xVIwu572qltxy0l9J9EMzmK519W_9bpK50QFUiQocfESJGRlGTA7BOU_8X3P2pnE4Bjz5UF4f7CRqc9gNRAirqOR9Ik8bD4NwBq6p_S/w300-h400/PXL_20230217_234558388.PORTRAIT.jpg" width="300" /></a></div>2 cups flaked coconut</div><div>½ cup caramel sundae sauce</div><div>2 Tbsp. milk</div><div>2 Tbsp. flour</div><div>2 Tbsp. butter or margarine, melted</div><div>¼ cup powdered sugar</div><div><br /></div><div>Frosting:</div><div>¼ cup chocolate chips</div><div>1 Tbsp. butter or margarine</div><div>1 Tbsp. milk</div><div>¼ cup powdered sugar</div><div><br /></div><h3 style="text-align: left;"><u>DIRECTIONS:</u></h3><div>Cut butter into flour and sugar until particles are fine (with mixer, use low speed. I find if I take it just to the point that the dough pulls together, it not only presses into the pan more easily, but they also come out of the pan beautifully.) Press dough into bottom of ungreased 9x9, 10x8, or 11x7 pan. </div><div><br /></div><div>Combine remaining ingredients; using an offset spatula, spread the mixture carefully over crust. Bake at 360 degrees for 25 to 30 minutes, or until golden brown. Cool. While the cookies cool, make the frosting by melting together the ingredients in the microwave or on the stovetop. </div><div><br /></div><div>Use a knife to loosen the edges of the cookie from the sides of the pan. Then lift the sling from the pan. I use the "fork" method to drizzle the chocolate over the top. Slice into 3x1 inch bars. </div><div><br /></div><div>Enjoy!</div><div><br /></div><div><i>recipe c/o: Hungarian Flour cookbook (133 bar cookie recipes from the high country)</i></div>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-58615051228047351752023-02-08T10:49:00.000-08:002023-02-08T10:49:35.863-08:00CREAMY SAUSAGE RIGATONI<p> I was searching for a pasta recipe that was a little different than the typical red sauce variety and decided to try this one out. Not only was the sauce delicious, but I loved the rigatoni....those thick ribbed noodles allowed the sauce to stick to them so nicely. I made this for a recent dinner and everyone loved it. I added a salad before dinner and freshly baked bread with dinner and it was delicious!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbu2mEhqdC3SnWL0cG2Mguc5q4WIO7WhRLVXLIIB5QTOlHu-Fap_RcHir03earCRbibc6yZlU1WkMv2l6paZCf4Gt2T6DCmlQBo65LDN8mNuwJ46yRDnH46GHTQtjXfUzV2TECmNDxDxh7-_-eNsXsHWAtv9q9qGzwH8uA8VtV7L5jRTjnKoOiWCTO/s1600/IMG_20230208_113050_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbu2mEhqdC3SnWL0cG2Mguc5q4WIO7WhRLVXLIIB5QTOlHu-Fap_RcHir03earCRbibc6yZlU1WkMv2l6paZCf4Gt2T6DCmlQBo65LDN8mNuwJ46yRDnH46GHTQtjXfUzV2TECmNDxDxh7-_-eNsXsHWAtv9q9qGzwH8uA8VtV7L5jRTjnKoOiWCTO/w480-h640/IMG_20230208_113050_2.jpg" width="480" /></a></div>I will tell you that I doubled the sauce recipe, since I love an extra saucy pasta. It even allowed us to enjoy a second dinner (we just had to make a little bit more pasta) later in the week. <div><br /></div><div>Serves 6-8 people</div><div><h3 style="text-align: left;"><u>INGREDIENTS:</u></h3><div>16 oz. rigatoni pasta (save 1 cup water)</div><div>3 Tbsp. olive oil</div><div>½ cup onion, chopped</div><div>1 lb. ground Italian sausage</div><div>3-4 cloves garlic, minced (we opt for less)</div><div>½ tsp. crushed fennel seeds</div><div>¼ tsp. red pepper flakes </div><div>1 (6 oz.) can tomato paste</div><div>1 cup chicken broth</div><div>1 cup heavy cream</div><div>¼ cup grated parmesan cheese, plus more for garnish</div><div>salt and pepper to taste</div><div>fresh chopped parsley</div><div><br /></div><div><br /></div><h3 style="text-align: left;"><u>DIRECTIONS:</u></h3><div>1. Heat oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add the sausage. Cook, breaking into small pieces, until no longer pink. Drain grease. </div><div>2. Add garlic, fennel seed, red pepper and tomato paste and cook a few minutes more. Stir in the broth and simmer until liquid is reduced by half. </div><div>3, Cook rigatoni according to package directions. Drain, reserving 1 cup of the pasta water</div><div>4. Add the cream to the sauce and bring to a simmer. Gradually add pasta water (I chose not to add any water since I liked the consistency just the way it was) until sauce reaches desired consistency. Stir in ¼ cup parmesan cheese.</div><div>5. Combine the sauce with the drained pasta. Garnish with fresh parsley and more parmesan cheese. </div><div><br /></div><div><br /></div><div>I served this family style in a large bowl, allowing each person to dish up their own bowl. </div><p><i>recipe c/o: www.letsdishrecipes.com</i></p></div>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-39143191599110958362023-01-22T11:49:00.000-08:002023-01-22T11:49:34.898-08:00GIRL'S DRESSI made this dress to welcome my nephew's second daughter. As with his first, I chose to handmake a dress that could possibly coincide with her 1 year birthday. This little gal ended up fitting into it at about 8 ½ months. Oh well! <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix6ywOmBidmhL_ULHe4l6pSoF9jms0uWny9RqJ_Q_9V6UhvwpXP-Agv9uB9xMO1UHEwEk6xJC0M08-4GprPIl4fQwZfdn_4moytnzLUu8wedchL6CE3ZSGNk7ZOb63ZrMWozNPfKkoO4fxo006cGVsiVUgzH1kYSRUY7fjPhs7QHm9vRHL4FqJZUT9/s4032/PXL_20220809_171833685.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix6ywOmBidmhL_ULHe4l6pSoF9jms0uWny9RqJ_Q_9V6UhvwpXP-Agv9uB9xMO1UHEwEk6xJC0M08-4GprPIl4fQwZfdn_4moytnzLUu8wedchL6CE3ZSGNk7ZOb63ZrMWozNPfKkoO4fxo006cGVsiVUgzH1kYSRUY7fjPhs7QHm9vRHL4FqJZUT9/w480-h640/PXL_20220809_171833685.PORTRAIT.jpg" width="480" /></a></div><br /><div>I also made a headband to match, which I can't resist with baby girl outfits!</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAsqDDOH1fhQqlL94WuvyEVtXI-ZtyzAmncl5JEjphysQdMWHown0Q5W5vCLEPeXPs5GG3qA4QDZ1OYSTLoz8YTLyYnuB3HEjowAyNk-FX-l-bqGW_u39f-iKt-mIUTQc_jUDO2ttjoXPgAd0pL6rA8SoaBt_vJGoWw1yUzqk9zHDnYQ1E9HjzzK2/s4032/PXL_20220811_222042905%20(2).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAsqDDOH1fhQqlL94WuvyEVtXI-ZtyzAmncl5JEjphysQdMWHown0Q5W5vCLEPeXPs5GG3qA4QDZ1OYSTLoz8YTLyYnuB3HEjowAyNk-FX-l-bqGW_u39f-iKt-mIUTQc_jUDO2ttjoXPgAd0pL6rA8SoaBt_vJGoWw1yUzqk9zHDnYQ1E9HjzzK2/s320/PXL_20220811_222042905%20(2).jpg" width="240" /></a></div><br /></div>The fabric was a mauve ribbed knit...can't say it was my favorite fabric to work with. It was a little flimsy, and unruly, which resulted in a bit more handwork than I would normally include....but in the end the finished product turned out super cute! And as we know, she was probably able to wear it just a couple times before she outgrew it. <span> </span><span> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHjzaUxgzGvKIEj2P1RD_hQw2Mf910uRRsGx8kgazLFnJ85cNLsN7jV5BGGU35MGjlY7EPB84fkupV3Ny6mwjp1FguJCIuAnqkC8GKwyvQKIRRLmx-46Nb77RPMjC8An0bZ3EjWVZKIL48XuKwxRNVNGKZ_6XQXM0as3FVnQlQowLLecjJiT4jKY3/s4032/PXL_20220809_171623010.PORTRAIT%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHjzaUxgzGvKIEj2P1RD_hQw2Mf910uRRsGx8kgazLFnJ85cNLsN7jV5BGGU35MGjlY7EPB84fkupV3Ny6mwjp1FguJCIuAnqkC8GKwyvQKIRRLmx-46Nb77RPMjC8An0bZ3EjWVZKIL48XuKwxRNVNGKZ_6XQXM0as3FVnQlQowLLecjJiT4jKY3/w150-h200/PXL_20220809_171623010.PORTRAIT%20(1).jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqDaa0fGJUVixnBOkjs3iIbE0hKlKEIgMfscsdT_kL4xYk6x2hPX3ercb7k0R8u7JFOH_n2OQhqPal36RrnBQgqicyCkDPsChicapMywcTADGLRsGsdRN6IuYBoeF0oXua2w5Cyv_2MsTbFkMFxYmxlX5Ops7IyWez54gdAsFsl4E5-6CBM4__q8o/s4032/PXL_20220811_222126055.PORTRAIT%20(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOqDaa0fGJUVixnBOkjs3iIbE0hKlKEIgMfscsdT_kL4xYk6x2hPX3ercb7k0R8u7JFOH_n2OQhqPal36RrnBQgqicyCkDPsChicapMywcTADGLRsGsdRN6IuYBoeF0oXua2w5Cyv_2MsTbFkMFxYmxlX5Ops7IyWez54gdAsFsl4E5-6CBM4__q8o/w150-h200/PXL_20220811_222126055.PORTRAIT%20(1).jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjISOmQxvhYo3XfANYQjYOMPN_D8doiNUCEjxqGgVjRQe4wRgHSXJRTd36uj7BeaRSTuBuXgULR3RttRzwjYSz2W6tMg6gFYGk6qd3zt4JdLHsp4vqR_RxHw5C4SSjG6iYy5NrfDJOIlwL7n6ZadwHWwGZA8FiUE4bQOu0dJpipOXMfZotV3d2lCD/s3897/PXL_20220726_222200656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3897" data-original-width="2922" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPjISOmQxvhYo3XfANYQjYOMPN_D8doiNUCEjxqGgVjRQe4wRgHSXJRTd36uj7BeaRSTuBuXgULR3RttRzwjYSz2W6tMg6gFYGk6qd3zt4JdLHsp4vqR_RxHw5C4SSjG6iYy5NrfDJOIlwL7n6ZadwHWwGZA8FiUE4bQOu0dJpipOXMfZotV3d2lCD/w150-h200/PXL_20220726_222200656.jpg" width="150" /></a> <span style="color: black; text-align: left;">So happy that I was able to create a SheaMarie Designs original for her! </span><br /><br /><br /><br />Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-70733161634134831062022-12-03T14:39:00.001-08:002022-12-03T14:41:07.554-08:00CHOCOLATE MALT ICE CREAM CAKE<p> I've always enjoyed a good ice cream cake. In my hunt for a recipe, I ran across this recipe which used malted milk balls. Whoa! Gotta try this one. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3b-49UXOrLgngp0oqqeILt-e-7XlgRYb1tg151uKJjCY6ZaoDrkJOxRdjCmP8ld4xDEcUvX2LRZjwot5RY4bQaBp72dgGMTai-GeV2EKX7b2ePhPTAeV4MDGy-Kh89zo-kkdO-YhR-V_WolPEuwa8JXG4dST4-H__-1_sRy8q-BtFMMINq1Dc32C/s1600/IMG_20221203_151701_2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii3b-49UXOrLgngp0oqqeILt-e-7XlgRYb1tg151uKJjCY6ZaoDrkJOxRdjCmP8ld4xDEcUvX2LRZjwot5RY4bQaBp72dgGMTai-GeV2EKX7b2ePhPTAeV4MDGy-Kh89zo-kkdO-YhR-V_WolPEuwa8JXG4dST4-H__-1_sRy8q-BtFMMINq1Dc32C/w480-h640/IMG_20221203_151701_2.jpg" width="480" /></a></div>I apologize in advance for this being the only picture I captured. I wish I would have taken one of the entire cake, because it was super pretty. <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSF1cpaTIPtZ5GbkAjzCpYqAJWATknK8rrZ2Pald-gUZ3Mo8WqdF_JrffWPuGik3TOqNVBxKJtlywepAJKUpBuXWZnGJ4LmeTHaP3FP_dT09eLjnVRNucBXedjNxjKnzQz6dKstih33yN3zg1raOs45gX8ovIdifU906ZW7HuUi-oQFO69NWObZls/s800/4f041061-88a3-4886-98ae-e65da19e79bd.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="450" data-original-width="800" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFSF1cpaTIPtZ5GbkAjzCpYqAJWATknK8rrZ2Pald-gUZ3Mo8WqdF_JrffWPuGik3TOqNVBxKJtlywepAJKUpBuXWZnGJ4LmeTHaP3FP_dT09eLjnVRNucBXedjNxjKnzQz6dKstih33yN3zg1raOs45gX8ovIdifU906ZW7HuUi-oQFO69NWObZls/s320/4f041061-88a3-4886-98ae-e65da19e79bd.jpg" width="320" /></a></div>The picture on the right is from the Betty Crocker website, which is where I found this recipe. <br /><p>It is a delicious recipe. Know that it makes a lot....and it's very rich. So it will go a long way! Also, there are several steps requiring freezing, so be sure to allot enough prep time. </p><p><br /></p><p><br /></p><h3 style="text-align: left;"><u>INGREDIENTS:</u></h3><div>1 ½ cups all purpose flour</div><div>1 cup sugar</div><div>¼ cup unsweetened baking cocoa</div><div>½ tsp. salt</div><div>1 tsp. baking soda</div><div>1 cup water</div><div>1/3 cup vegetable oil</div><div>1 tsp. white vinegar</div><div>1 tsp. vanilla</div><div>1 cup chocolate fudge topping</div><div>1 ½ cups (6 cups) vanilla ice cream softened</div><div>2 cups malted milk ball candies, coarsely chopped</div><div>1 cup heavy whipping cream</div><div>¼ cup chocolate fudge topping</div><div><br /></div><h3 style="text-align: left;"><u>DIRECTIONS:</u></h3><div>Heat oven to 350 degrees. Grease bottom of springform pan, 9x3, or 10 x 2 3/4 inches with shortening, lightly flour. In large bowl, mix flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar and vanilla. Stir vigorously about 1 minute or until well blended. Immediately pour into pan. </div><div><br /></div><div>Bake *30-35 minutes or until toothpick comes out clean. Cool completely, approximately one hour. </div><div><br /></div><div>Spread 1 cup fudge topping over cake; freeze about 1 hour or until topping is firm. In large bowl, mix ice cream and chopped candies; spread over cake. Freeze about 4 hours or until ice cream is firm. </div><div><br /></div><div>In chilled medium bowl, beat whipping cream with electirc mixer on high speed until stiff peaks form. </div><div><br /></div><div>Remove side of pan; place cake on serving plate. Top with whipped cream. Melt 1/4 cup fudge topping; drizzle over whipped cream. Garnish with additional candies. </div><div><br /></div><div>Enjoy!</div><div><br /></div><div><span face="Lexend, sans-serif" style="color: #333333;"><span style="font-size: 15px;"><i>Note: *My cake only took about 22 minutes. </i></span></span></div><div><span face="Lexend, sans-serif" style="color: #333333;"><span style="font-size: 15px;"><i><br /></i></span></span></div><div><span face="Lexend, sans-serif" style="color: #333333;"><span style="font-size: 15px;"><i>Recipe c/o www.bettycrocker.com</i></span></span></div>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-31066786252700082682022-10-30T11:22:00.000-07:002022-10-30T11:22:08.052-07:00HIGH ALTITUDE ALMOND COFFEE CAKE<p>My daughter and I fell in love with the most scrumptious almond filled croissant in Los Angeles last year and I've been on a mission to continue looking/enjoying them as I find them. The version we had in Vermont, just wasn't the same...it had almond flavor, but also apple in it. </p><p>In the meantime, I stumbled across an Almond Coffee Cake recipe that included an almond filling, so I thought I'd give it a try. I knew it wasn't going to have the flaky pastry on top, but the almond filling and struesel caught my attention. Plus, the recipe was already adjusted for high altitude baking!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRuCL_tOf5TefZGpuvGwpWgEJxFf_zJx45y4AL6DvMIcWm-C41UcI-nVQiQq5ScJSG571WvGuFj7ux6elrUsavKCos1msuHeb0ouGHoLABJzALZhxS2Ry_PE6mBNmiKYn2VX_5NZX7CwUpPTzLqFFGfj8HjXSaNkxOCg6WIVGBnWpszdy3ajA2t9N/s4032/PXL_20221024_192242354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRuCL_tOf5TefZGpuvGwpWgEJxFf_zJx45y4AL6DvMIcWm-C41UcI-nVQiQq5ScJSG571WvGuFj7ux6elrUsavKCos1msuHeb0ouGHoLABJzALZhxS2Ry_PE6mBNmiKYn2VX_5NZX7CwUpPTzLqFFGfj8HjXSaNkxOCg6WIVGBnWpszdy3ajA2t9N/w480-h640/PXL_20221024_192242354.jpg" width="480" /></a></div><h3 style="text-align: left;"><u>INGREDIENTS:</u></h3><div>COFFEE CAKE</div><div>3/4 cup sugar</div><div>6 Tbsp. unsalted butter, melted<br /></div><div>2 large eggs</div><div>3/4 cup sour cream</div><div>3/4 cup whole milk</div><div>1 tsp. vanilla extract</div><div>1 ½ tsp. almond extract</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQgYhJ3rteqbayFFIS6V0Gnm1iYtmvB58ja1n-MSuCeVWpS3SEZf9JZoSv4nfCqttWtCql1kex-Po_X9EZebRwsIrCKCKtB3UeEs7kXlSsesbueDI5wXDfg1O3piNvxoJqb9Vu6ohzbsDOHuFidbpYvNr8LkTlIY7dkSOdM_Dop_G1Xw3K699Biz5/s4032/PXL_20221024_192441645.PORTRAIT.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQgYhJ3rteqbayFFIS6V0Gnm1iYtmvB58ja1n-MSuCeVWpS3SEZf9JZoSv4nfCqttWtCql1kex-Po_X9EZebRwsIrCKCKtB3UeEs7kXlSsesbueDI5wXDfg1O3piNvxoJqb9Vu6ohzbsDOHuFidbpYvNr8LkTlIY7dkSOdM_Dop_G1Xw3K699Biz5/w150-h200/PXL_20221024_192441645.PORTRAIT.jpg" width="150" /></a></div>2 Tbsp. cornstarch</div><div>1 3/4 cups all purpose flour</div><div>1 ½ tsp. baking powder</div><div>¼ tsp. baking soda</div><div>¼ tsp. coarse kosher salt (if using table salt, use half the amount)</div><div>¼ tsp. ground nutmeg</div><div>¼ tsp. ground cloves</div><div><br /></div><div>FILLING</div><div>4 oz. cream cheese, softened to room temp</div><div>4 oz. almond paste (not almond pastry filling)</div><div><br /></div><div>STREUSEL</div><div>1/3 cup sugar</div><div>½ cup all purpose flour</div><div>½ tsp coarse kosher salt (if using table salt, use half the amount)</div><div>3 Tbsp. unsalted butter, melted</div><div>¼ cup almonds, finely chopped (or ¼ cup almond flour)</div><div><br /></div><div>ICING</div><div>1 cup powdered sugar</div><div>¼ cup heavy whipping cream (I used whole milk)</div><div>½ tsp. almond extract</div><div><br /></div><h3 style="text-align: left;"><u>DIRECTIONS</u>:<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIcd1bizGIU7ro3FjQElRNZzI0Nqt_qi_DIZHvZhF7RT5EtQgLpwZtn_KMVIZJbtEN98Xrjnf2XSSl3ZAnCGmw9j-7g05tXs9rVzgRftR9rawawor6mQ3aEM73hun3JmriZqGXLlScDRnUPS3TUBpzU1fatY6nRAPyV8Jn3GL9Y823vcUga04gzQm/s4032/PXL_20221024_192317079.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIIcd1bizGIU7ro3FjQElRNZzI0Nqt_qi_DIZHvZhF7RT5EtQgLpwZtn_KMVIZJbtEN98Xrjnf2XSSl3ZAnCGmw9j-7g05tXs9rVzgRftR9rawawor6mQ3aEM73hun3JmriZqGXLlScDRnUPS3TUBpzU1fatY6nRAPyV8Jn3GL9Y823vcUga04gzQm/s320/PXL_20221024_192317079.jpg" width="320" /></a></div><br /></h3><div>Preheat the oven to 350 degrees and spray a 10 inch square baking pan with non-stick spray. In a bowl, whisk together the sugar, melted butter, eggs, sour cream, milk, vanilla, and almond extracts. In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, nutmeg and cloves. Add the dry ingredients to the wet, and whisk briefly just to combine. Set aside while you make the filling.</div><div><br /></div><div><u>FILLING</u></div><div>With an electric mixer, beat the cream cheese and almond paste for about 30 seconds until combined. Spread half the coffee cake batter into the bottom of the prepared pan. Spoon the filling over the batter, then use a small icing spatula to spread the filling out. Spread the remainder of the batter over the filling.</div><div><br /></div><div><u>STRUESEL</u></div><div>In a bowl, combine the sugar, flour, salt and melted butter until moistened and crumbly. Stir in the almonds, reserving 1-2 Tbsp. to sprinkle over the icing later if you'd like). Sprinkle the struesel over the batter. </div><div><br /></div><div>Bake the cake on the center oven rack for about 45-50 minutes, or until the edges are golden brown and a cake tester inserted in the center comes out clean. Set aside to cool while you make the icing.</div><div><br /></div><div><u>ICING</u></div><div>In a bowl, stir together the powdered sugar, cream and almond extract until smooth and has a thick drizzling consistency. Drizzle over the hot cake and sprinkle with the remaining chopped almonds. Let cool 20-30 minutes. </div><div><br /></div><div><br /></div><div><i>NOTES: I had an 8x8 and a 9x9 square pan. I opted to use the 9x9 pan and made a parchment sling to ensure I could get it out of the pan nicely. I did not need to adjust the baking time, and the cake plumped up nicely. </i></div><div><i><br /></i></div><div><i>I didn't make as much icing as it called for and I waited until it had cooled some before I drizzled it so it wouldn't melt into the cake.</i></div><div><i><br /></i></div><div>I thoroughly enjoyed this coffee cake. It has a great almond flavor.</div><div><br /></div><div>Enjoy!</div><div><br /></div><div><br /></div><div><br /></div><div><i><b>recipe c/o: </b>www.curlygirlkitchen.com</i></div><p><br /></p>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-45648223720568867882022-10-13T12:21:00.001-07:002022-10-13T12:21:18.908-07:00FALL IN NEW ENGLAND<p>Spending some time in New England in the Fall has always been on the proverbial list. I've never been to that part of the country and from the pictures I'd seen over the years, I knew it would be memorable....especially for a gal whose favorite season is Fall.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnZ__jw2tKpjWnUwIlJTCCMqLCMbHu8OFzTiBxiKlMyc2Wu-hCiPgvOwUOwrYq7b7L5yJRdZflD2Omk8oay1VsWZb1PFAC_gnyQMLkzgotGNMCv5CNObSJtniWACgkq8cxse_e2flDMWixW3_QSbiwoUX3YXmffDeyGX3Fh_QCcpiKLZeESGw5n3Tr/s3749/PXL_20221002_221156759~2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3008" data-original-width="3749" height="514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnZ__jw2tKpjWnUwIlJTCCMqLCMbHu8OFzTiBxiKlMyc2Wu-hCiPgvOwUOwrYq7b7L5yJRdZflD2Omk8oay1VsWZb1PFAC_gnyQMLkzgotGNMCv5CNObSJtniWACgkq8cxse_e2flDMWixW3_QSbiwoUX3YXmffDeyGX3Fh_QCcpiKLZeESGw5n3Tr/w640-h514/PXL_20221002_221156759~2.jpg" width="640" /></a></div>For those who know me, I do <b>A LOT </b>of research prior to my travel. Not knowing when I may return, I try to make my trips a totally immersive experience and take in as much as I can. It also makes it extra special when it's our annual Mother/Daughter vacation. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaHeqz5zEuzsK79kshf0Dl7QKtfOptlaUVZZqY_11cA6kuOhA4lmyMX0gG52h8ibKIfmxAzcAIYqvlBpSlmXz9SKrt4H99iAiIpKKh6aeDxXn2PZ98lNB5Yy-z6n0H1AytI8d6z2X4ZMSbdpTvwTgYDJOFutjeg0GuqkoT4lfi4V62F4GyUOARxqb/s1024/PXL_20221001_140240849.MP_exported_203.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1024" data-original-width="768" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixaHeqz5zEuzsK79kshf0Dl7QKtfOptlaUVZZqY_11cA6kuOhA4lmyMX0gG52h8ibKIfmxAzcAIYqvlBpSlmXz9SKrt4H99iAiIpKKh6aeDxXn2PZ98lNB5Yy-z6n0H1AytI8d6z2X4ZMSbdpTvwTgYDJOFutjeg0GuqkoT4lfi4V62F4GyUOARxqb/s320/PXL_20221001_140240849.MP_exported_203.jpg" width="240" /></a></div><div><br /></div>I knew Fall color in that part of the country is later than here in Colorado, so I landed on September 26-October 5. As it turned out, Mother Nature did a fantastic job of showing off for us!<br /><div><br /></div><div>Here's the itinerary I developed: </div><div><ul style="text-align: left;"><li>Day 1 - Fly from Denver to Boston</li><li>Day 2 - Explore Salem, then drive to Lincoln, New Hampshire</li><li>Day 3 - Scenic drive to Manchester, Vermont</li><li>Day 4 - Scenic drive to Stowe, Vermont (stay 3 nights....day trips)</li><li>Day 5 - Scenic drive to Burlington, Vermont and Shelburne Farms</li><li>Day 6 - Scenic drive around Stowe/Mt. Mansfield/covered bridges</li><li>Day 7 - Scenic drive Stowe, Vermont to North Woodstock, New Hampshire</li><li>Day 8 - Scenic drive via the Kancamangus highway to Kennebunkport, Maine</li><li>Day 9 - Scenic drive via Coastal Route 1 to Boston</li><li>Day 10 - Fly Boston to Denver </li></ul><i>FYI- My scenic drives have multiple stops along the way </i> <br /><h3 style="text-align: left;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1W22sIbtgH9hi6bPW2pg50lxuBu5N0Vt0Mb-mBzYb4wAi8-Khg23ORMq61gti7MR2x93EIswZciXvaOwSGS9kG35fbuYNkFDzf-btJAApvBMCcbUnR6s_LlmpamzeC3aWXtfJ-B_XsqosH0ZMStELwKqO4zAfN_I3RI_BriMcX-hgAQOpj9YF4Tj/s4032/PXL_20221001_161904798.MP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1W22sIbtgH9hi6bPW2pg50lxuBu5N0Vt0Mb-mBzYb4wAi8-Khg23ORMq61gti7MR2x93EIswZciXvaOwSGS9kG35fbuYNkFDzf-btJAApvBMCcbUnR6s_LlmpamzeC3aWXtfJ-B_XsqosH0ZMStELwKqO4zAfN_I3RI_BriMcX-hgAQOpj9YF4Tj/w150-h200/PXL_20221001_161904798.MP.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9COGi0lWdKagqxXkkMMWh7nS7v210trLnQ932LJUBBBHebzyfAVecm61lxJEnuZ5WBFAnHu_4FTO9TdpEOUXjGMTWvjzEh_AA3PfvtiyFSCleXhQEwszGjJMs2NYmzEklmfC9uvYsSZRzn3RVtJqFGw--H6tFS6Wo828HOiHwrCPkPgHwrL0HIZs/s4032/PXL_20220928_170558069~2.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb9COGi0lWdKagqxXkkMMWh7nS7v210trLnQ932LJUBBBHebzyfAVecm61lxJEnuZ5WBFAnHu_4FTO9TdpEOUXjGMTWvjzEh_AA3PfvtiyFSCleXhQEwszGjJMs2NYmzEklmfC9uvYsSZRzn3RVtJqFGw--H6tFS6Wo828HOiHwrCPkPgHwrL0HIZs/w150-h200/PXL_20220928_170558069~2.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1PQ3A3ihOn3asL2WjvnxU-dAH142Tq2RPI44OQPoKs2axf_3I751eHJ9qLSRc6Tdjd9h5XL00iu-0RaDORFfB-HR11j3x_7mdjdmnShd7G0mOAMPwAEU-fy3N8gR1H8ljxxWfp4TtZl8ZDuMxGuj40L-ZniCQ9hOZhdx4wpeCpKJUAKIXTr_TJ5c/s4032/PXL_20220927_164950939.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1PQ3A3ihOn3asL2WjvnxU-dAH142Tq2RPI44OQPoKs2axf_3I751eHJ9qLSRc6Tdjd9h5XL00iu-0RaDORFfB-HR11j3x_7mdjdmnShd7G0mOAMPwAEU-fy3N8gR1H8ljxxWfp4TtZl8ZDuMxGuj40L-ZniCQ9hOZhdx4wpeCpKJUAKIXTr_TJ5c/w200-h150/PXL_20220927_164950939.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcrTLAZv7y8erfggd4UOeZ0sKn66wMxXRkdBCvRX3_Pgdi8ZNrCfn3YYj0Mf2O-9CTbE0_5jfu4tDVXzX5GioEl_MzosmtGjCKPNEGbw3af04wAcA_gfnrr04r-qqZngpMu5LS7r5o15UnGE8ZOZYaNqI2LfnAagdaYpixy8ngd3vehsLdtnb6H_J/s4032/original_6abd0399-5797-4c02-ad80-179227d40257_PXL_20220927_152736520.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIcrTLAZv7y8erfggd4UOeZ0sKn66wMxXRkdBCvRX3_Pgdi8ZNrCfn3YYj0Mf2O-9CTbE0_5jfu4tDVXzX5GioEl_MzosmtGjCKPNEGbw3af04wAcA_gfnrr04r-qqZngpMu5LS7r5o15UnGE8ZOZYaNqI2LfnAagdaYpixy8ngd3vehsLdtnb6H_J/w150-h200/original_6abd0399-5797-4c02-ad80-179227d40257_PXL_20220927_152736520.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhda7mHTOugEHOVvps1zJda5A4w_Pb51GqD83gCJEcYhrE6oLZ6fBLU1Xv___O1-SLEc0UMBlo4hjFBjpmCmti4xHwRlq1fpw20e1h_gpeRUPIv2e6BUS-e6FarU5WvHrmRsIkpweTHObecpoBOYVPJgqDO3BR4SUKZfSEM92tTawV_b-iQhkLDjl2i/s3583/PXL_20220928_145311501.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3583" data-original-width="2717" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhda7mHTOugEHOVvps1zJda5A4w_Pb51GqD83gCJEcYhrE6oLZ6fBLU1Xv___O1-SLEc0UMBlo4hjFBjpmCmti4xHwRlq1fpw20e1h_gpeRUPIv2e6BUS-e6FarU5WvHrmRsIkpweTHObecpoBOYVPJgqDO3BR4SUKZfSEM92tTawV_b-iQhkLDjl2i/w152-h200/PXL_20220928_145311501.PORTRAIT.jpg" width="152" /></a><br /><br /></h3><div style="text-align: left;"><u><b>Must See's:</b></u></div><div style="text-align: left;">Salem (self-guided historical walking tour)</div><div>Montpelier State House</div><div>Hildene- Lincoln Home</div><div>Echo Lake</div><div>Woodstock, VT</div><div>Vermont Country Store</div><div>Granville Gulf Reservation State Forest</div><div>Flume Gorge (trip highlight)</div><div>Shelburne Farms, Shelburne winery</div><div>Ben and Jerry's </div><div>Von Trapp Bierhall and Brewery</div><div>Mt. Mansfield </div><div>Covered bridges (so many between New Hampshire and VT.....I narrowed it down to five in Stowe)</div><div>Cafe' Lafayette dinner train (trip highlight-it's a splurge)</div><div>Driving the Kancamangus Hwy</div><div>Rockport, New Hampshire</div><div><br /></div><div style="text-align: left;"><b><u>Skip It:</u></b></div><div><i>(we did all these and would skip them based upon our experience)</i></div><div>Salem Witch Museum</div><div>Burlington, VT</div><div>Gondola ride at Mt. Mansfield in Stowe</div><div><br /></div><div style="text-align: left;"><u><b>Disappointment;</b></u></div><div>Kennebunkport, Maine (many stores/restaurants were closed...bus loads of people being dropped off)</div><div>Stowe (as a place to stay....find lodging elsewhere...DEFINITELY do a day trip to the area) <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5oKL6-gYjZ-HD3KCT90Ms53Oe7HBQti9vQ8R_i8rg6ZI1NiChL6Bm6W4dZEjt4ed63hyBmwcVz7XzbKDPqGIFrtlU_gnDCp_aLZ-23xN7fOSCUTyqdXWOmfS076vel1VU30fNwOtWOFxSlQGiOiOoymsm8i9ywN9DYLP-oKXlUiTC03gGSmmkcEn6/s4032/PXL_20221002_170822252.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5oKL6-gYjZ-HD3KCT90Ms53Oe7HBQti9vQ8R_i8rg6ZI1NiChL6Bm6W4dZEjt4ed63hyBmwcVz7XzbKDPqGIFrtlU_gnDCp_aLZ-23xN7fOSCUTyqdXWOmfS076vel1VU30fNwOtWOFxSlQGiOiOoymsm8i9ywN9DYLP-oKXlUiTC03gGSmmkcEn6/w150-h200/PXL_20221002_170822252.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNF4_mO7EbiNe1gwaBtUOcl3amkUIlh_DIANTRTD6b3Rc5jBZLjun6FGF0CQZmoerlBcaFbbvBRmHs7qW5ElwpowbjO9VkSWct-jlObtm7SnLu63JJ377MFvV--LS3TH9UBjuIgqbOIhL7hSEjduBFIFv8UYfD7LcIIaUy8dbAgWFeheS4zvUWbFg/s4032/original_ad4d63c5-604f-42d1-9550-0a61db304082_PXL_20221003_234952214.PORTRAIT.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNF4_mO7EbiNe1gwaBtUOcl3amkUIlh_DIANTRTD6b3Rc5jBZLjun6FGF0CQZmoerlBcaFbbvBRmHs7qW5ElwpowbjO9VkSWct-jlObtm7SnLu63JJ377MFvV--LS3TH9UBjuIgqbOIhL7hSEjduBFIFv8UYfD7LcIIaUy8dbAgWFeheS4zvUWbFg/w150-h200/original_ad4d63c5-604f-42d1-9550-0a61db304082_PXL_20221003_234952214.PORTRAIT.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnc50uc1QzMiCKs9YnJMPZ4jttPq-9IAnX2He4PJDX6zDqNPuwSO3Ji4Kg5K2Ur0RY78aovSygcUW44kNWjr8QMhGRgSBCcdfF1e532h3jpXrkKqB03fWx3Cnyf9lBJhJYW9BR9EZoTGpG4CM_ZgOXjuZZidE5OrMqLsngykur-t-PmHG-MnjLAeS/s4032/PXL_20221004_163937396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnc50uc1QzMiCKs9YnJMPZ4jttPq-9IAnX2He4PJDX6zDqNPuwSO3Ji4Kg5K2Ur0RY78aovSygcUW44kNWjr8QMhGRgSBCcdfF1e532h3jpXrkKqB03fWx3Cnyf9lBJhJYW9BR9EZoTGpG4CM_ZgOXjuZZidE5OrMqLsngykur-t-PmHG-MnjLAeS/w200-h150/PXL_20221004_163937396.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpA8z4N7mOAFoG2dEajfq2o_5F4EpWWEUGJrArPDvFsnX7Z5ExYnDXI2A3vWT5xWxRkAAtG8U4CSaV0eiqpJGT5FwdKLAnf2FLsCt-HpO74a0E7KsgJ7g9pP6slSd0F-XcF5goXPsJ8GkEu-0nDUiZR_ULtM95Swx1M_IjYXKYq6kW5dK5XoSeg26h/s4032/PXL_20221001_133526533~3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpA8z4N7mOAFoG2dEajfq2o_5F4EpWWEUGJrArPDvFsnX7Z5ExYnDXI2A3vWT5xWxRkAAtG8U4CSaV0eiqpJGT5FwdKLAnf2FLsCt-HpO74a0E7KsgJ7g9pP6slSd0F-XcF5goXPsJ8GkEu-0nDUiZR_ULtM95Swx1M_IjYXKYq6kW5dK5XoSeg26h/w200-h150/PXL_20221001_133526533~3.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTL2tLBq5G3Zk0n_iblSHYWWAMb9aGWXeXaFseFYPnWM_IvXsbVSc5VkizbpNzoO1sOGpj4M1213kIcFP5UK9IQMXYtyVvKodAhnPUhNBwUy6R4GBQAzDoCFaBOLaICbHsWZRf24k3OPw7qrfesRBTuwp37DfuKTlQA8xgC4k-Ac85RKuggXejO1-/s4032/PXL_20221002_195157036~2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOTL2tLBq5G3Zk0n_iblSHYWWAMb9aGWXeXaFseFYPnWM_IvXsbVSc5VkizbpNzoO1sOGpj4M1213kIcFP5UK9IQMXYtyVvKodAhnPUhNBwUy6R4GBQAzDoCFaBOLaICbHsWZRf24k3OPw7qrfesRBTuwp37DfuKTlQA8xgC4k-Ac85RKuggXejO1-/w150-h200/PXL_20221002_195157036~2.jpg" width="150" /></a><br /><br />We learned the hard way that many restaurants close at 2 or 3p. Most of the lodges/inns I booked provided some type of breakfast. So we'd eat and take off on the scenic ride I had planned for the day....then, by the time we finished it would be mid-afternoon and we had a hard time finding somewhere to have lunch. No fun being hangry on vacation. <b>TIP- </b>Do a little research...and pack some snacks in the car. </div><div><br /></div><div>Kennebunkport was a disappointment as I shared....but the seafood was amazing. We split a lobster roll and each had a cup of clam chowder from the one restaurant we found open for lunch. We chose to go back to the same place (Mabel's) for dinner and split lobster mac and cheese and crab cakes. Both meals were delicious!</div><div><br /></div><div>We drove a total of 1,361 miles on this trip, and were mesmerized by the color. I love Fall in Colorado, don't get me wrong...but the east coast Fall is completely different and you just have to experience it to understand what I mean. </div><div><br /></div><div>I did well with the lodges/inns I booked in Vermont and New Hampshire...they were pricey, but I expected that based upon the time of year. The two worst hotels were those I booked in the Boston area on the outbound and return. The meals prices caught me completely off guard...but dining out everywhere right now is crazy. </div><div><br /></div><div>We both enjoyed New Hampshire more than Vermont surprisingly....it was a little quainter, quieter, and the scenery was better, probably because of the terrain. It's very hilly, and the drives through the state were breathtaking! <span> </span><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapibPZmCACqN6PJoJOojmWizsfTdCH2FHJYqqdSnM4TSX6vWw2tY21BpbEYcwcQsq2zUGjLj03GwUMLTFd5TzXwYw0A4D0KCx167cWcxm1AF77tVZcW5HOAAqtWEBC1IEx5dhfCg10BsxEFodpAbdE6c8NWP3IZlVb3t6b0EBwZmeZ_iktRQfQM8J/s4032/PXL_20221001_170115904.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiapibPZmCACqN6PJoJOojmWizsfTdCH2FHJYqqdSnM4TSX6vWw2tY21BpbEYcwcQsq2zUGjLj03GwUMLTFd5TzXwYw0A4D0KCx167cWcxm1AF77tVZcW5HOAAqtWEBC1IEx5dhfCg10BsxEFodpAbdE6c8NWP3IZlVb3t6b0EBwZmeZ_iktRQfQM8J/w200-h150/PXL_20221001_170115904.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqSdUoCidgTlPQ7I5Ui9h3fL0rc6BMBpQkDyU5CjCaHlgbAZ6k98-9je0UNzhRFrrVvLbHjOA8WD2IMN-lwmdJ6PMhSeMEWcep7zMR6u7Lj0MmWTMfJ6qqNnUompS4W9VA7kKBI5La4vvah9wx31FAdmED5cFyIOex-9ke0xJKFyScE2ozlI2VRmZ/s4032/PXL_20221001_163336522~2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNqSdUoCidgTlPQ7I5Ui9h3fL0rc6BMBpQkDyU5CjCaHlgbAZ6k98-9je0UNzhRFrrVvLbHjOA8WD2IMN-lwmdJ6PMhSeMEWcep7zMR6u7Lj0MmWTMfJ6qqNnUompS4W9VA7kKBI5La4vvah9wx31FAdmED5cFyIOex-9ke0xJKFyScE2ozlI2VRmZ/w150-h200/PXL_20221001_163336522~2.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDzVFrNdf9U9_53PH-83mn7XV-voRoga3wB5jBS_Z2XTcth5SeXq3dW7ntnvDg7l6RJsPE2kd81kmtoU0PnoduYfNxoPvYw4V162hYokPG3PHfbwl_yM1SUMUUiSvyC0IiPH2aCQn99NtHa8jjT53I2z78IfdKO6EnRpoVJSuLUmEM5B6vy3GfbmUh/s3790/PXL_20221002_151929098.MP~2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3790" data-original-width="2975" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDzVFrNdf9U9_53PH-83mn7XV-voRoga3wB5jBS_Z2XTcth5SeXq3dW7ntnvDg7l6RJsPE2kd81kmtoU0PnoduYfNxoPvYw4V162hYokPG3PHfbwl_yM1SUMUUiSvyC0IiPH2aCQn99NtHa8jjT53I2z78IfdKO6EnRpoVJSuLUmEM5B6vy3GfbmUh/w157-h200/PXL_20221002_151929098.MP~2.jpg" width="157" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rY6DW7uWM6fe3v8MOg6UQ7u83NwJ-gS8CepYapY-uGveJRRW5tT3-E3VGGWLi8h9Ey8gia5gyk-amnQ6FYkRFrZf5drRa2HBfv6vnDoYxpfqphd3glbjdihbp9_w_kiM2ovPQrJneyz4Rcv2Uo2zPa3Du9GPCcJq-pS6MUB7VFDHlkg2xFlzeSjo/s4032/PXL_20221002_161852857~2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_rY6DW7uWM6fe3v8MOg6UQ7u83NwJ-gS8CepYapY-uGveJRRW5tT3-E3VGGWLi8h9Ey8gia5gyk-amnQ6FYkRFrZf5drRa2HBfv6vnDoYxpfqphd3glbjdihbp9_w_kiM2ovPQrJneyz4Rcv2Uo2zPa3Du9GPCcJq-pS6MUB7VFDHlkg2xFlzeSjo/w200-h150/PXL_20221002_161852857~2.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxA9VTX9zZ63PeI3Graj4PMdA_Q2x4SqZtLfKSCmbH4L8w2tHOdvhtImNFFGMCi7-OU3oM8-RwHLw4qvob1_ZGBWye_j6YU_cLm8P_TqvtoUEiMSC6PCnOQEhFSA1XafxF6LqnqyoVdAdOsX3W3YbjpLlDOuG8Ntniyxf8KVVO80UdwUN81bQ-92z/s4032/PXL_20220929_154714499.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhxA9VTX9zZ63PeI3Graj4PMdA_Q2x4SqZtLfKSCmbH4L8w2tHOdvhtImNFFGMCi7-OU3oM8-RwHLw4qvob1_ZGBWye_j6YU_cLm8P_TqvtoUEiMSC6PCnOQEhFSA1XafxF6LqnqyoVdAdOsX3W3YbjpLlDOuG8Ntniyxf8KVVO80UdwUN81bQ-92z/w150-h200/PXL_20220929_154714499.jpg" width="150" /></a><br /></div><div class="separator" style="clear: both; text-align: center;">The 2023 Mother/Daughter trip is seven months from now. Flights and hotels are booked and I've already got a pretty well planned itinerary. Can't come soon enough for me!</div></div></div><br /><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div></div></div>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-44440004145338413802022-09-20T15:53:00.003-07:002022-09-20T15:59:27.181-07:00SMOKED GOUDA, APPLE AND HAM GRILLED CHEESE<p> Sometimes you just need an easy dinner idea, loaded with lots of flavor. Here's an "adult" grilled cheese that I came up with that you may find as enjoyable as I did.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Cowm4q7l2_AgZWoISztiF6NdNcwWAMm_WP5sxw3j-DXiPWWNArbmd3pPDJEFnQpFxTDGMKCC3TQasXZJdckEXJmMDwNlpJ2f6cONLj_0RP7HeIMh0QU4Q29G8kOwLFCO08XfgX6fVLGIeG6Dsfk4HBsEYxOhhEBc7pKs3QLAXLNZx2sUf4-ptjty/s4032/PXL_20220917_174153061.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Cowm4q7l2_AgZWoISztiF6NdNcwWAMm_WP5sxw3j-DXiPWWNArbmd3pPDJEFnQpFxTDGMKCC3TQasXZJdckEXJmMDwNlpJ2f6cONLj_0RP7HeIMh0QU4Q29G8kOwLFCO08XfgX6fVLGIeG6Dsfk4HBsEYxOhhEBc7pKs3QLAXLNZx2sUf4-ptjty/w480-h640/PXL_20220917_174153061.PORTRAIT.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: left;">This recipe will make two sandwiches. </div><h3 style="text-align: left;"><u><h3 style="text-align: left;"><u>INGREDIENTS:</u></h3></u></h3><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTe-LMgvj09z4pjNVUGVUypCmgr26hZXddH_8VFdG2EUubLJPZKYmlTvIBO9TtN1tlXZnQ5ia8O0pwuOSlzlt8xmtf_2Z1Opky2W1JJP-0mN8JCgLrP8SkJs9R_5HkXWIQK5S77fuhgEYtpfJas0oN2AhSeFS2w0NHPl5B36k1Sw2JNtWczvf4M2Ek/s4032/PXL_20220917_171519953.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTe-LMgvj09z4pjNVUGVUypCmgr26hZXddH_8VFdG2EUubLJPZKYmlTvIBO9TtN1tlXZnQ5ia8O0pwuOSlzlt8xmtf_2Z1Opky2W1JJP-0mN8JCgLrP8SkJs9R_5HkXWIQK5S77fuhgEYtpfJas0oN2AhSeFS2w0NHPl5B36k1Sw2JNtWczvf4M2Ek/w200-h150/PXL_20220917_171519953.jpg" width="200" /></a></div>4 slices sourdough bread</div><div>Dijon mustard</div><div>Miracle Whip</div><div>Honey</div><div>4 slices deli style ham slices</div><div>1 Granny Smith apple</div><div>3 oz. Smoked Gouda</div><div>Real Bacon Bits</div><div><br /></div><div><br /></div><h3 style="text-align: left;"><u>DIRECTIONS:</u></h3><div>Butter one side of each slice of bread. Slice the Granny Smith apple into very thin slices. Grate the cheese. </div><div><br /></div><div>On one of the unbuttered sides of bread, add a skim coat of Dijon, top with a skim coat of Miracle Whip (or mayo) and finally a drizzle of honey.</div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3ADC5EL0jUj6LF7M4h9ED3GPsN8yJ7TAWQu6Dq5uca6TM9fAztKo_5lK9P1TszHSqdsr1WzaZOSvlTGEzbclxVwBP4z3XSm3McHVijzRGEzqOdXRRvsjPW1uUJZQ1Q6g3fPj-L3T7S9fVhZGKaDZnEzPKo7tT_uwlfJkPdq1uiXbisIoS1P6UGyO/s776/IMG_20220917_154619_2.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="776" data-original-width="596" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik3ADC5EL0jUj6LF7M4h9ED3GPsN8yJ7TAWQu6Dq5uca6TM9fAztKo_5lK9P1TszHSqdsr1WzaZOSvlTGEzbclxVwBP4z3XSm3McHVijzRGEzqOdXRRvsjPW1uUJZQ1Q6g3fPj-L3T7S9fVhZGKaDZnEzPKo7tT_uwlfJkPdq1uiXbisIoS1P6UGyO/s320/IMG_20220917_154619_2.jpg" width="246" /></a></div></div><div>Add two slices of deli ham on top of the condiments, layer on top the apple slices to cover the ham. Pile a generous amount of the grated cheese on top of the meat and finally shake on some bacon bits. </div><div><br /></div><div>Top with the second slice of bread, butter side up. </div><div><br /></div><div>Add the sandwich to a heated skillet and brown on both sides until toasty and golden. </div><div><br /></div><div>Enjoy!!</div><p><br /></p>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-35985892107886606152022-09-08T11:10:00.005-07:002022-09-08T11:13:08.005-07:00BAKED PENNE WITH PROSCIUTTO AND FONTINA<p>I'm always looking for unique pasta recipes, so this one caught my eye. I rarely use Prosciutto and I don't remember every using Fontina cheese.....so, this one hit all the marks for me. It was absolutely scrumptious!</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCe7CQp9nLa9pNZ2eVNEY1K_6ymmR-a45pse4Y1CRsA-VQuE4pGc_eS8Sc-t0QIsX-2cV3yuWBh-smovpr3S6URQVTifHs5OS6uttnUdGAi3gubtY_4Nw3ydR2QkyaAq9Acaw7L1a4-5YpN5peFJlBcmVy1HNvCsF39sWlfUiGj6ZDvYFfV-JDXC8E/s4032/PXL_20220908_000837616.PORTRAIT.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCe7CQp9nLa9pNZ2eVNEY1K_6ymmR-a45pse4Y1CRsA-VQuE4pGc_eS8Sc-t0QIsX-2cV3yuWBh-smovpr3S6URQVTifHs5OS6uttnUdGAi3gubtY_4Nw3ydR2QkyaAq9Acaw7L1a4-5YpN5peFJlBcmVy1HNvCsF39sWlfUiGj6ZDvYFfV-JDXC8E/w480-h640/PXL_20220908_000837616.PORTRAIT.jpg" width="480" /></a></div><div><i>I used mini casseroles per the recipe, which was fun, but I would opt for one large casserole next time. </i></div><div><br /></div><h3 style="text-align: left;"><u>INGREDIENTS:<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2tBKgUv_GVfplyl8RPFDhJsMTxf0oBJho1Xrt77qeD6g-AhUoDchoyinoF_KmUFsPTySyRC4B1kHpi6DvsSdtwjVEG6gFSD3LTHj8HOqbg-75QgfM7XWg21R46ALhRs4MyDTGa8ewNMo7hqiEU2Qwff-4GVSarthybAd1h0Q02BbwVwciXXia4E1/s4032/PXL_20220907_224725213.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW2tBKgUv_GVfplyl8RPFDhJsMTxf0oBJho1Xrt77qeD6g-AhUoDchoyinoF_KmUFsPTySyRC4B1kHpi6DvsSdtwjVEG6gFSD3LTHj8HOqbg-75QgfM7XWg21R46ALhRs4MyDTGa8ewNMo7hqiEU2Qwff-4GVSarthybAd1h0Q02BbwVwciXXia4E1/w200-h150/PXL_20220907_224725213.jpg" width="200" /></a></div><br /></u></h3><div>10 oz. penne pasta</div><div>1/4 tsp. kosher salt plus extra for salting the water</div><div>3 oz. thinly sliced prosciutto, torn into 1 inch pieces</div><div>3 oz. coarsely grated Italian Fontina cheese</div><div>1.5 oz. finely grated Parmigiano-Reggiano</div><div>1.5 cups heavy cream</div><div>3/4 cup fire roasted diced tomatoes</div><div>1/2 cup chicken broth</div><div>2 tsps. minced garlic</div><div>2 tsps. dried rosemary or 1 Tbsp. plus 1 tsp. fresh minced</div><div>1-2 tsp. hot pepper flakes (optional)</div><div>3 Tbsp. butter, cut into thin slices</div><div><br /></div><div><br /></div><h3 style="text-align: left;"><u>DIRECTIONS:</u></h3><div>Cook pasta to the Al dente stage. Drain the pasta. </div><div><br /></div><div>Spray a large casserole dish with a non-stick spray. </div><div><br /></div><div>Pre-heat the oven to 350 degrees.</div><div><br /></div><div>With the exception of the butter, combine all the ingredients into a large bowl. Add the pasta to the bowl and combine well. Arrange the butter slices over the top of the casserole dish. Bake the pasta until bubbly and brown. Approximately 25-30 minutes. Let stand 5 minutes before serving.</div><div><br /></div><div>What a wonderful flavor! I hope you enjoy it as much as we did. </div><div><br /></div><div><br /></div><div><b>NOTES: </b></div><div><i>You'll find the original recipe at <b>www.saramoulton.com</b> if you'd like to see the original. This is my adaptation, after having made it exactly per her recipe. I don't know if the high altitude played a factor, but her process of just letting the pasta soak prior to cooking resulted in very chewy pasta. I actually had to put my dishes back in the oven to cook longer. That's why I'm recommending cooking to the Al dente stage, prior to assembling. I also lowered the cooking temp and increased the cooking time.</i></div><div><i><br /></i></div><div><i> </i></div><p><br /></p>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-6750629893573191862022-08-02T15:43:00.002-07:002022-08-02T15:43:40.882-07:00GOLDEN BIRTHDAY DRESS<p> I just recently learned what a "golden birthday" is, and promptly went into creative mode when I learned that my daughter was hoping I could make her a dress for her golden birthday. She had told me she wanted a gold dress, and sent me some pictures of dresses that were loaded with all sorts of "bling". </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Dd5PU1WY5yqC5R1tbJW4TvHl6xjcifo6ueNJ_m7KsY7y0fjchzxT7zvtjpC84YDoRdW36hQBLXgy4LzSqgCAldSwB3JwgOZgzgD4Vd4BZDXgX5IzZEth4E9oA27LOwoXLgHfdeKH7aXOWiCUSnMAL43iBoZHKMnk8WQe_D_Vr7ldm-wf3n56x0Zy/s1800/297268802_5294227953988042_949607756914315944_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1800" data-original-width="1440" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Dd5PU1WY5yqC5R1tbJW4TvHl6xjcifo6ueNJ_m7KsY7y0fjchzxT7zvtjpC84YDoRdW36hQBLXgy4LzSqgCAldSwB3JwgOZgzgD4Vd4BZDXgX5IzZEth4E9oA27LOwoXLgHfdeKH7aXOWiCUSnMAL43iBoZHKMnk8WQe_D_Vr7ldm-wf3n56x0Zy/w512-h640/297268802_5294227953988042_949607756914315944_n.jpg" width="512" /></a></div><p>Now that I knew what she was looking for, she went to work purchasing all sorts of jewels, chains, etc., and I went to work looking for some flashy gold fabrics....sequins, laces, etc. </p><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">The whole project was very different than how I usually work......first thing, my daughter kept stressing that this dress was strictly for her birthday. Because of that, the approach I/we used was very foreign. I normally would have made a pattern, working hard on the fit....Constructed it the way I usually would a strapless dress, with good foundational techniques included. But I didn't do any of that. I actually began with by creating a strapless tube dress in nude spandex. From there I began layering various fabrics and trims we found to create the final product. </span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUf1XZ_D2HFtApP-jNvcv18R9w-WGeoC2_lO0UMq_PjDVIybjSwd8e1zHirZwdCqf0blvVVCcXq5uR5e96vi5SNBkEiOFOoqZ49xGNEJdDka2gxbmzVGhKfInwaw0hrGlaEtOjPX_2nNsiU449si1fbipjno42hNhq-tb-FYy9_ObjejW0zhOyaKTU/s4032/PXL_20220802_211416927.PORTRAIT.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUf1XZ_D2HFtApP-jNvcv18R9w-WGeoC2_lO0UMq_PjDVIybjSwd8e1zHirZwdCqf0blvVVCcXq5uR5e96vi5SNBkEiOFOoqZ49xGNEJdDka2gxbmzVGhKfInwaw0hrGlaEtOjPX_2nNsiU449si1fbipjno42hNhq-tb-FYy9_ObjejW0zhOyaKTU/s320/PXL_20220802_211416927.PORTRAIT.jpg" width="240" /></a></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcqrPBL0gFw99z4piauiduKoINpy0kNcp5NdZ76Wja4FLh4tlZqOOacIJN35KBpwb3JmusMTFCRmXbSIMQHq2pqD1KSotzccvGl_3nBV66R0eGzQqaEgJ4pUzHmAoBuylrvADEt3QmY96E5QuGju-YkWtb5DAOJLk9WTj1sq1q1Y17aMqxgKamSO9s/s4032/PXL_20220802_211659139.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcqrPBL0gFw99z4piauiduKoINpy0kNcp5NdZ76Wja4FLh4tlZqOOacIJN35KBpwb3JmusMTFCRmXbSIMQHq2pqD1KSotzccvGl_3nBV66R0eGzQqaEgJ4pUzHmAoBuylrvADEt3QmY96E5QuGju-YkWtb5DAOJLk9WTj1sq1q1Y17aMqxgKamSO9s/s320/PXL_20220802_211659139.jpg" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemPCp2o4rUA9IG0oJBrdtZBjmLML6lMqwmRI08siV5fbwXbHa4wxA9ciNXv3VI6boCf4tALXuNLxtumqwLuOFBlC0O_WMjcNARJy_YD4IeeGhlV4JIem6RqYnWRtB2AduV-b0dA2Wl2Jf4hC6fyZaDzzfLHjK0Xq3UM-xmjMYldZAa6iYoXt05nEB/s4032/PXL_20220629_193602309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="2813" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhemPCp2o4rUA9IG0oJBrdtZBjmLML6lMqwmRI08siV5fbwXbHa4wxA9ciNXv3VI6boCf4tALXuNLxtumqwLuOFBlC0O_WMjcNARJy_YD4IeeGhlV4JIem6RqYnWRtB2AduV-b0dA2Wl2Jf4hC6fyZaDzzfLHjK0Xq3UM-xmjMYldZAa6iYoXt05nEB/w222-h320/PXL_20220629_193602309.jpg" width="222" /></a><br /><br />I found this super cool fabric which was a heavily embroidered nude mesh fabric with what I referred to as "fish scale" sequins. I also found some gold lace thread appliques that I felt would make some nice accents. While my daughter found some beading, and gold rhinestone chains for some added embellishments. I chose to add a side zipper knowing that the two non-stretch fabrics were going to make it difficult to get into. I layered the fish scale fabric on top of the spandex, only catching it in the zipper. Then I began adding on the appliques....cutting them and pinning them to appear as if they were part of the original fabric. <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTYWHAY0pJPqbMmCCjqwPJZQX7uIf0RiAqdRkxQKJ3qRiGMsFnSjnARPu83hW-N95GZB8S_d_SkAdQI-yKaBteGMr48Wjp3VNVtdZqHDOePQ00pFWUITdi0tjFkGHjIXT8TlJRVk-U6WliqaMLoG1ldbqhOKGdHj7gCkAZKswi6MriMqc-VwZMZtn/s1210/PXL_20220704_191620229%20(3).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1210" data-original-width="786" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNTYWHAY0pJPqbMmCCjqwPJZQX7uIf0RiAqdRkxQKJ3qRiGMsFnSjnARPu83hW-N95GZB8S_d_SkAdQI-yKaBteGMr48Wjp3VNVtdZqHDOePQ00pFWUITdi0tjFkGHjIXT8TlJRVk-U6WliqaMLoG1ldbqhOKGdHj7gCkAZKswi6MriMqc-VwZMZtn/s320/PXL_20220704_191620229%20(3).jpg" width="208" /></a></div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMbjx7sRcjeS_y7YWNi2VRgAhoyNpCKn0mn2xH0foeUj7KES7ex2MJqZEPYl49_CX7DVA2ER1tyKyu0PELe-gbkIEmwJPRcifI19tQLOId3aXNY9m0WnE7WrJbsDxAPbYZqqg_pwOC_o-RBWvBLD9oLR7AfXZPMJEAoHmdwZscwUq6fTxzDBkjngY/s4032/PXL_20220705_191401010.PORTRAIT.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYMbjx7sRcjeS_y7YWNi2VRgAhoyNpCKn0mn2xH0foeUj7KES7ex2MJqZEPYl49_CX7DVA2ER1tyKyu0PELe-gbkIEmwJPRcifI19tQLOId3aXNY9m0WnE7WrJbsDxAPbYZqqg_pwOC_o-RBWvBLD9oLR7AfXZPMJEAoHmdwZscwUq6fTxzDBkjngY/w150-h200/PXL_20220705_191401010.PORTRAIT.jpg" width="150" /></a>I cut off many of the fish scale sequins so they would lay around the appliques, all of which were hand sewn to the "fish scale" fabric only. </div><div><br /></div><div>The picture to the left is after the first fitting. The appliques are just pinned in place. At the hemline you can see we had decided to add some gold faux rhinestone strands around the hemline. </div><div><br /></div><div>The beads I glued on using E6000 glue. I was aware of that technique having sewn a few dresses for a competitive dancer friend of mine. After I did created her gown, hundreds of beads were glued on. </div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAP0m40_1443xBLwpqKK7u6ZbdZG3wqmzoG9gNEV9DwYivdiXvkYxKrp9d8QEhDCVbL-bfMK2h-i9aA2Osjuh_ZdeKwUHV0kiE8B3mOx_2koF3g9lxHPEgIU2-Xet1xbVo0lu1R91BuO5BZnxD7_mIrMP2HZY-mwdAS_kMSm6Ko_2lBtt0rhXiyhoZ/s2533/PXL_20220719_173551389.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="2533" data-original-width="1526" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAP0m40_1443xBLwpqKK7u6ZbdZG3wqmzoG9gNEV9DwYivdiXvkYxKrp9d8QEhDCVbL-bfMK2h-i9aA2Osjuh_ZdeKwUHV0kiE8B3mOx_2koF3g9lxHPEgIU2-Xet1xbVo0lu1R91BuO5BZnxD7_mIrMP2HZY-mwdAS_kMSm6Ko_2lBtt0rhXiyhoZ/s320/PXL_20220719_173551389.jpg" width="193" /></a>So that's my part sewing, part arts and crafts project that took me out of my comfort zone and turned out pretty darn good! <img border="0" data-original-height="3838" data-original-width="2479" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvah3P9v7cKc2S5wR2FmkM1b1QyiFwosYchstlkMBaOPczhW_gz84vtadxkCPhDk9if3Ssdhd62nFhzuCkEt7vEUc1y0v_wMx89PQKL4InsGx2PpWS04sfvyWdMr0AZjOC72239vx9T2tPQ-KW8R8PPsprW5XPAapMqcyAjhyXYrJ1sDsSDWo_YjKM/s320/PXL_20220719_173551389.jpg" width="207" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrnJWrpAS-ilko13nvro3VCZLNfKiuwb4j367OBBbyG4Xg0kbFLu2LqScyc3TszD2PyfEc9nFHmUkO1oh2jmqolSTjHkq5GfDOxvNVWIBHVUZonIhXJEbuqH42ZHA-EVVgSJFdDmE6xJvkoYRbv-l0gW5LrmTmrR355BbEnDOhWLsnPiu87SWOKu0/s1800/297268802_5294227953988042_949607756914315944cc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1800" data-original-width="1440" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrnJWrpAS-ilko13nvro3VCZLNfKiuwb4j367OBBbyG4Xg0kbFLu2LqScyc3TszD2PyfEc9nFHmUkO1oh2jmqolSTjHkq5GfDOxvNVWIBHVUZonIhXJEbuqH42ZHA-EVVgSJFdDmE6xJvkoYRbv-l0gW5LrmTmrR355BbEnDOhWLsnPiu87SWOKu0/s320/297268802_5294227953988042_949607756914315944cc.jpg" width="256" /></a></div><br /><br /><div><br /><div><br /><p><br /></p></div></div><br />Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-72839630596755011472022-07-03T12:48:00.001-07:002022-07-03T12:48:34.698-07:00ITALIAN BEEF SANDWICHES<p> I spent the first sixteen years of my life in the Chicago area and northwest suburbs. Not a tremendous amount of time, but long enough to have had the classic Chicago style Italian beef sandwich make an impact on me. I mean how many could I have possibly had in that short amount of time? But, I can still remember them....the flavor, the parchment paper wrapper, the juicy messiness....so yummy!</p><p>I've found some recipes online and first shared them with my family a few years ago. I got that crazy craving just recently and made a huge crockpot full again just the other day. Man oh Man! Those beautiful aromas wafting all day long as the flavors slowly simmer together. This one was slightly different than the first recipe and I enjoyed it even more than the first......so, fair is fair right? I'm going to share it with you. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6wxWb4Ye7aTMaa9hno13nYTUc_Fucm0XHaimV746yamywXsZtG1L4KF6TPDuLBIeXjvfga1h-TQ97jOuq9iEOaOSrLy3h1xDyiB2uMo73on_hE0F38Ea78TfpalcTmZadzru3b90MeZLEwQAcL-bVwoP3b6prhBxaE6bNW9BaV4H0igjk7bB-Ao-/s4032/PXL_20220703_182542067.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6wxWb4Ye7aTMaa9hno13nYTUc_Fucm0XHaimV746yamywXsZtG1L4KF6TPDuLBIeXjvfga1h-TQ97jOuq9iEOaOSrLy3h1xDyiB2uMo73on_hE0F38Ea78TfpalcTmZadzru3b90MeZLEwQAcL-bVwoP3b6prhBxaE6bNW9BaV4H0igjk7bB-Ao-/w480-h640/PXL_20220703_182542067.PORTRAIT.jpg" width="480" /></a></div><br /><h3 style="text-align: left;"><u>INGREDIENTS:</u></h3><div>1 (5 lb) rump roast or chuck roast</div><div>1 package dry Good Seasonings Italian dressing mix</div><div>22 oz. beef broth </div><div>1 (16 oz.) jar sliced pepperoncini (drained)</div><div>1 (32 oz.) jar giardiniera (drained)</div><div>3-4 green peppers sliced into ¼ inch slices lengthwise</div><div>skinny Italian loaf sliced into sandwich size lengths</div><p><br /></p><h3 style="text-align: left;"><u>DIRECTIONS:</u></h3><div>Trim excess fat from meat, cut into 3-4 large chunks and place in the bottom of the crock pot. Whisk together the Italian seasoning and beef broth and pour over the meat. Add the pepperoncini. I chose to add 3/4 of the jar and then put the rest on the side for those who wanted a spicer sandwich. Add in all of the giardiniera. </div><div><br /></div><div>Set the crockpot to low and let it simmer for 10-12 hours. During the final 60-90 minutes, add in the sliced green peppers, submerging them into the juice. </div><div><br /></div><div>The meat will naturally break apart on its own while cooking. Any larger chunks can easily be shred with a fork. </div><div><br /></div><div>Ladle up a good portion of the meat onto the roll, then spoon on some juice. </div><div><br /></div><div>Enjoy!</div><div><br /></div><div><br /></div><div><i><b>NOTES:</b></i></div><div><ul style="text-align: left;"><li><i>giardiniera comes in many varieties....I chose the classic, which is cauliflower, celery, carrots, pickles and pearl onions. There is a "Chicago" variety which also includes hot peppers. Also, you can choose from mild, medium, and hot. Also, the only version of giardiniera I could find was the version with very large pieces of vegetables....I brought it home and used my food processor to chop it into small pieces. </i></li><li><i>I ended up with a lot of meat juices in addition to the broth that I had already added. You may need to add additional flavoring to your liking. I added in some black pepper, oregano and basil. </i></li><li><i>the true Chicago style sandwich does not include cheese, but I chose to put some shredded "Italian blend" cheese on the side for folks to sprinkle on top if they wanted. </i></li><li><i>This freezes well....and, I'm going to look forward to some sandwiches this fall/winter while watching Sunday football!</i></li></ul></div><div><br /></div>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-61053442158563858862022-06-20T09:47:00.000-07:002022-06-20T09:47:18.704-07:00MILLIONAIRE SHORTBREAD<p> I've been wanting to try this recipe for sometime now. Frankly it looked like a lot of work.... and it was a considerable amount of work... but the work paid off. These babies are awesome. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yzaHAFhTT6kPE-9lQoUnX92tdn4APPoMmiIJok5kaoHomDLo7YnjVqitEOHo2X-xqD4AOFbrTzyUvmxZJCK_1j9h8RYVXYC_C-b2ajCehmDc_996mqGdQDMvvbREw5g08zdhBfWOeqcY79rGtA1bzdhDu39W1awENBYESGzCXVE_xIQmIQh6oT9C/s4032/PXL_20220618_213619043.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yzaHAFhTT6kPE-9lQoUnX92tdn4APPoMmiIJok5kaoHomDLo7YnjVqitEOHo2X-xqD4AOFbrTzyUvmxZJCK_1j9h8RYVXYC_C-b2ajCehmDc_996mqGdQDMvvbREw5g08zdhBfWOeqcY79rGtA1bzdhDu39W1awENBYESGzCXVE_xIQmIQh6oT9C/w480-h640/PXL_20220618_213619043.PORTRAIT.jpg" width="480" /></a></div>Three layers of goodness. A shortbread base, caramel center and chocolate ganache topping. And yes, each of these steps take some time, so it's not a cookie you'll be making on a regular basis for sure, but like I said it's worth the effort. Super rich (reminded me of a twix bar), so you can't gorge yourself on these. You'll be happy to know that the recipe uses a 9x9 pan, so that's also a good thing because you don't want a lot of leftovers.<div><br /></div><div><h3 style="text-align: left;"><u>INGREDIENTS:<br /></u></h3><div>2 cups all purpose flour</div><div>1 cup unsalted butter, room temp</div><div>½ cup granulated sugar</div><div>1 egg yolk</div><div>1 tsp. vanilla extract</div><div>½ tsp. salt</div><div><br /></div><h3 style="text-align: left;"><u>CARAMEL:</u></h3><div>1 14oz. can condensed milk</div><div>½ cup unsalted butter cut into tablespoon size pieces</div><div>1 cup light brown sugar, packed</div><div>¼ cup light or dark corn syrup</div><div>1 tsp. vanilla extract</div><div>½ tsp. salt</div><div><br /></div><h3 style="text-align: left;"><u>CHOCOLATE GANACHE:</u></h3><div>1½ cups semi-sweet chocolate chips</div><div>1/3 cup heavy cream</div><div>1 pinch sea salt to sprinkle on top (optional)</div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3essp120evImPbOIezBApfHtenZHi6Xy5nKBl1eg_RDJeYNQHO844jGsa9A0Cfa0KAx5VPLqpg9emfF5LMNhopkkFvseBggjO8P6mKwI_oyqIDUnRaBcGIxHGheYzpQW7e8_upLqZRJEPGr2oGW1j9SwlETn-Jz3ThD-ACyJDd0eMnK52TuR9ZK9a/s4032/PXL_20220618_213223239.PORTRAIT.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3essp120evImPbOIezBApfHtenZHi6Xy5nKBl1eg_RDJeYNQHO844jGsa9A0Cfa0KAx5VPLqpg9emfF5LMNhopkkFvseBggjO8P6mKwI_oyqIDUnRaBcGIxHGheYzpQW7e8_upLqZRJEPGr2oGW1j9SwlETn-Jz3ThD-ACyJDd0eMnK52TuR9ZK9a/w200-h150/PXL_20220618_213223239.PORTRAIT.jpg" width="200" /></a></div></div><div><br /></div><h3 style="text-align: left;"><u>DIRECTIONS;</u></h3><div>Preheat oven to 350 degrees and line a 9x9 inch baking pan with parchement paper or foil, leaving an overhang to help with removal.</div><div><br /></div><div>Cream the butter. Then add the sugar and salt and beat until light and fluffy. Add the vanilla and egg yolk then mix until combined. Add the flour in a few batches and mix until just combined. Transfer to your prepared pan and press into an even layer. Bake at 350 for about 22 minutes or until the edges are golden. </div><div><br /></div><div>While the base bakes, make the caramel. *This is easiest with a candy thermometer, but it's not required. Combine the butter, brown sugar, salt, vanilla, condensed milk and the syrup. Place over medium heat and whisk until melted and combined. Continue whisking over the heat while the caramel bubbles and darkens to a rich color. Once it reaches 225 degrees, you'll see it starts to thicken and pull away from the edge, 5-6 minutes. Your caramel is ready. </div><div><br /></div><div>Pour onto the shortbread base. Smooth to the edges creating a flat layer. Chill for about 10 minutes so the caramel sets.</div><div><br /></div><div>Melt chocolate chips and cream either in a double boiler or microwaving in 2-3 20 second bursts, stirring in between. Pour the chocolate over the caramel and smooth into an even layer. Sprinkle with salt if desired then chill and cut into pieces. </div><div><br /></div><div><br /></div><div><b><i>Notes:</i></b></div><div>* I do not have a candy thermometer and did just fine. The instructions were written well and it was easy to follow along to know when it was ready</div><div><br /></div><div>It's essential the butter is at room temperature for making the shortbread</div><div><br /></div><div>When making the caramel, be sure you are stirring contantly, so it doesn't burn on the bottom.</div><div><br /></div><div>The bars were super easy to slice because they were chilled. I let mine chill for a good 30-40 minutes before slicing. </div><div><br /></div><div>Enjoy!</div><div><br /></div><div><br /></div><p><br /></p></div>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-61039650006573230522022-05-11T13:40:00.002-07:002022-05-11T13:40:59.114-07:00PUMPKIN CRANBERRY MUFFINS<p> What do you do when you find you have a can of pumpkin which is close to expiring and some craisins that are getting pretty stale? Well, you find a recipe for pumpkin cranberry muffins, of course!</p><p>The one I found is pretty darn good. The batter is thicker, so you can really fill up the muffin cups and they're not too sweet. Plus, the recipe makes just 12 so you don't have tons of these puppies calling your name when you're watching TV in the evenings.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSYYQHnFoLDmDlr07FhBkUx_jjTa780Jm5_J4rxzyK6O3J8kj1fH8V_nWBDzBYP_f61D_4xuME84fkaaAREwSmjnqa1bzsErxxuUzs9R9AwUgGpDASmtXXHmloT2RRIZgO3CtzKBfI_7bA_2_czFGeReICxjx703slc3i2hUn6cmKaX4UOG5UPwe_/s4032/PXL_20220510_153051083.PORTRAIT.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPSYYQHnFoLDmDlr07FhBkUx_jjTa780Jm5_J4rxzyK6O3J8kj1fH8V_nWBDzBYP_f61D_4xuME84fkaaAREwSmjnqa1bzsErxxuUzs9R9AwUgGpDASmtXXHmloT2RRIZgO3CtzKBfI_7bA_2_czFGeReICxjx703slc3i2hUn6cmKaX4UOG5UPwe_/w640-h480/PXL_20220510_153051083.PORTRAIT.jpg" width="640" /></a></div><br /><h3 style="text-align: left;"><u>INGREDIENTS:<br /></u></h3><div>2 cups flour</div><div>½ cup packed brown sugar</div><div>1 tsp. baking soda</div><div>1 tsp. cinnamon</div><div>½ tsp. nutmeg</div><div>½ tsp. salt</div><div>1 cup pure pumpkin</div><div>*1 pkg. (6 oz.) craisins dried cranberries</div><div>½ cup oil<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7D43tayEV01JkvHCE4w9BSEKe3dpubQ1LScmRTySv2qq14QLVeKqjZTUjRbJZ-cBm3kgNcrRfN5mG5ZLxAU9apg37WPFAw9OQH8NJQEc6N9Nxfe1nu985sti9a-zEgL5oQCCV4F4X12ooVsSxsAWh0AdF7aKU8Q2Bk_yUiJVZX3JcLyY5ZkR6VDMR/s4032/PXL_20220510_153205910.PORTRAIT.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7D43tayEV01JkvHCE4w9BSEKe3dpubQ1LScmRTySv2qq14QLVeKqjZTUjRbJZ-cBm3kgNcrRfN5mG5ZLxAU9apg37WPFAw9OQH8NJQEc6N9Nxfe1nu985sti9a-zEgL5oQCCV4F4X12ooVsSxsAWh0AdF7aKU8Q2Bk_yUiJVZX3JcLyY5ZkR6VDMR/w150-h200/PXL_20220510_153205910.PORTRAIT.jpg" width="150" /></a></div></div><div>¼ cup milk</div><div>¼ cup molasses</div><div>1 large egg</div><div><br /></div><h3 style="text-align: left;"><u>DIRECTIONS:</u></h3><div>Preheat oven to 350 degrees.</div><div><br /></div><div>Combine flour, sugar, soda, cinnamon and nutmeg in a bowl. </div><div><br /></div><div>Combine pumpkin, craisins, oil, milk, molasses and egg into a separate bowl.</div><div><br /></div><div>Add the wet mixture into the dry ingredients, mixing just until everything is moist. Spoon batter into the cups about 2/3 full (or since the batter is dense, fill them a little fuller and just plan on making 10 muffins like I did)</div><div><br /></div><div>Bake for *<strike>30</strike> minutes. Let cool for 5 minutes before devouring. </div><div><br /></div><div><b>NOTES:</b></div><div>*since I was at the bottom of one of the huge Costco bags of craisins, I used 1 ½ cups.</div><div><br /></div><div>* I don't ever recall a muffin recipe with a cook time of 30 minutes. I went with 22 minutes, which still seemed long but I thought the extra time might have to do with the consistency of the batter. Mine were finished at 22 minutes and were very moist. So, I'd suggest a cook time of 18-22 minutes.</div><div><br /></div><div><i>Enjoy!</i></div><div><i><br /></i></div><div><div>recipe adapted from: <i>www.verybestbakinglibbys.com</i></div></div><div><i><br /></i></div>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-26399776572440955612022-05-06T14:09:00.002-07:002022-05-06T14:09:32.569-07:00CUSTOM WEDDING GOWN<p>This post is a long time coming since it has to do with a custom gown that I created in 2020 for a Spring 2021 bride. As we all know, 2020 and 2021 were difficult, turbulent, stressful, and unfathomable for everyone. But when it came to couples who were hoping to get married during those years, it was a never ending nightmare!</p><p>I actually had three brides/custom gowns I was working on in 2020. Two of those brides I've been able to post about since somehow, someway, they were able to sneak their weddings in during that year. It took lots of modifications, sacrifice, planning and re-planning, but they did it! </p><p>My third bride and her fiance' had their hearts set on a 2021 spring wedding in Telluride. And unfortunately, they just couldn't have the wedding of their dreams even by March of 2021. There were so many restrictions still in place, that they decided to postpone for another full year so that they could host the celebration with family and friends that they really wanted to have. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj879hDE2EuSMAKYWcSIh97H_d8_Mb3sKbwDmJo8wlmskNiiHc7EcxkEzKGQA7u6UR-_EZAQ87zPSsSjRSvEhiMLoTn9McK2fxNpbJ4lGeLAcgx0htkf98CSkcGL9i21BDqiTFb-oQO2u1BdSU522TqJncN9_odLtVOHEBf82TnI_3KB1Sl3vNrZafm/s1124/111938106_1617498788426724_2702153390544186694_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1124" data-original-width="843" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj879hDE2EuSMAKYWcSIh97H_d8_Mb3sKbwDmJo8wlmskNiiHc7EcxkEzKGQA7u6UR-_EZAQ87zPSsSjRSvEhiMLoTn9McK2fxNpbJ4lGeLAcgx0htkf98CSkcGL9i21BDqiTFb-oQO2u1BdSU522TqJncN9_odLtVOHEBf82TnI_3KB1Sl3vNrZafm/w480-h640/111938106_1617498788426724_2702153390544186694_n.jpg" width="480" /></a></div>Andie had already tried on a gown that she really liked, but came to me to see if I could create something similar, but with a few custom features. And that, as they say is how it all began....... <div><br /></div><div>Fit was essential since this was a fit and flare off-the-shoulder style gown with a super long train. I took every conceivable measurement and then went to work creating the actual pattern pieces. As always a simple muslin was created to check the fit, before I cut into the fashion fabric. Critical to the fit were two of the custom design features. 1) the flare had to be enough to allow her to ski board into the ceremony. Yup! You read that right...both she and the groom would be making a grand entrance to the ceremony site and their waiting guests. 2) while she loved the off-the-shoulder design, she was hoping that I could create something that would allow her more flexibility/freedom than the typical off-the-shoulder allows. This was not only based upon the "ski-in" requirement, but she expected to fully party at the reception and wanted more "range of motion" than she was getting. The third requirement, while not fit related was also critical to her arrival.....I had to find a way that she could hold/carry and/or bustle the train. </div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYAak3wynpKlQGaAe-NfUv517qeh5ucDKxcwLTLxJo0riQ92l5Jbpkh1kHOn4X5mnV7pVyBbuz8SixYQfxKsxbdOC1MBzhEL6BtvIpuBvCrB6VvjsQ9tbIbGUK71Yl_qJJNEJ3QnHOa5kawPJOGibsIY1P5DECI3LN658mTkHHfBuU2g09jMwS3QL/s4032/IMG_20200603_114608.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYAak3wynpKlQGaAe-NfUv517qeh5ucDKxcwLTLxJo0riQ92l5Jbpkh1kHOn4X5mnV7pVyBbuz8SixYQfxKsxbdOC1MBzhEL6BtvIpuBvCrB6VvjsQ9tbIbGUK71Yl_qJJNEJ3QnHOa5kawPJOGibsIY1P5DECI3LN658mTkHHfBuU2g09jMwS3QL/w150-h200/IMG_20200603_114608.jpg" width="150" /></a> <span style="text-align: left;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_dB5cashrb19n0E3Mesd9sSq_PLST4nnTR-i4I7KLWpHA9kydVMjwt5aXgkK5C1auxucwq2tMt9xnG0cLfZt5NkSVDb0eKzk93LRMFqYfULmIMcYhZGofn1qCItRTsXDkMC6a79yWzTFzvCdGr2XkvvKjn_Og4w7YCVZI9NKu5m227ml95IQRYIS/s4032/IMG_20200221_125848.jpg" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv_dB5cashrb19n0E3Mesd9sSq_PLST4nnTR-i4I7KLWpHA9kydVMjwt5aXgkK5C1auxucwq2tMt9xnG0cLfZt5NkSVDb0eKzk93LRMFqYfULmIMcYhZGofn1qCItRTsXDkMC6a79yWzTFzvCdGr2XkvvKjn_Og4w7YCVZI9NKu5m227ml95IQRYIS/w150-h200/IMG_20200221_125848.jpg" width="150" /></a><span style="text-align: left;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1jJOZtxUYuyaqod9XUqh51g0auJPYJI2dbbbOKkK-6H6PeayIkY5iH_MfYFq7XPlijZq3Ts_TbqNHalbkErJb3LtnW7Y5-GSVOBjviFqDGiOx175kXuAPzrRYNwf9mW___lgA96lvVviKnrXpxGZmxn5QdXY-IBaRPdKPZECdOORvQVOQl0wHiSlc/s4032/IMG_20200323_152312.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1jJOZtxUYuyaqod9XUqh51g0auJPYJI2dbbbOKkK-6H6PeayIkY5iH_MfYFq7XPlijZq3Ts_TbqNHalbkErJb3LtnW7Y5-GSVOBjviFqDGiOx175kXuAPzrRYNwf9mW___lgA96lvVviKnrXpxGZmxn5QdXY-IBaRPdKPZECdOORvQVOQl0wHiSlc/w150-h200/IMG_20200323_152312.jpg" width="150" /></a></div><div class="separator" style="clear: both; text-align: left;">The fit worked out beautifully. My pattern pieces were very oddly shaped, but that was critical to get the bodice to hug her gorgeous figure. And yet, below the knee it flared to the extent that she needed. As for the "shoulder straps"....I gave them a bit more drape so that she could slip her arms out of the straps completely. I then had some hidden hook and eye fasteners on the back of the gown which allowed them to stay in place (almost like a bustle for the train). </div><div><br /></div><div>Finally, I made a long strap and attached it on the underside of the train which would allow her to hold up the train while she was boarding. And for the reception, I created a pretty bustle. In case, you're wondering, there are 100 pearl buttons hand sewn down the back of the gown. </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjMmXZJQviFpf9aASemv_XpMI6aAmNyzwQIEvdPir2z7qDlBP55Q3CvkV4js8RLyO9ZVnmJaWXdYuSDlE5Ik0iVumOqkqASPFVEF4Jo4X7YlCCde30QLzsWFGuKgOqfgINbzI3F_-4gQWbtIEa5pXrfSOF038-y8iylyCou2dzr0KigIgLsqYY0Y4/s1132/118727332_1651485538361382_1524097215825722444_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1132" data-original-width="843" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkjMmXZJQviFpf9aASemv_XpMI6aAmNyzwQIEvdPir2z7qDlBP55Q3CvkV4js8RLyO9ZVnmJaWXdYuSDlE5Ik0iVumOqkqASPFVEF4Jo4X7YlCCde30QLzsWFGuKgOqfgINbzI3F_-4gQWbtIEa5pXrfSOF038-y8iylyCou2dzr0KigIgLsqYY0Y4/w149-h200/118727332_1651485538361382_1524097215825722444_n.jpg" width="149" /></a></div></div><div><div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-7Dke-nRHoO92JV8wuTq97rvQj7734dDnH7fO-13HiXrn84JzJ-c6LH6KJyJi6FhRIGd2nuaM_eEFdHt-4nMnP_EWx68dktgSbcO3fWv9lAWuv7ynyxeiRXZQeODQrJtvyijxEnU51WLqKQtnQF8_1B8QKw_W30y1YF26WXB0VLEjg8QhhAYYqpo/s4032/PXL_20200929_181430674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-7Dke-nRHoO92JV8wuTq97rvQj7734dDnH7fO-13HiXrn84JzJ-c6LH6KJyJi6FhRIGd2nuaM_eEFdHt-4nMnP_EWx68dktgSbcO3fWv9lAWuv7ynyxeiRXZQeODQrJtvyijxEnU51WLqKQtnQF8_1B8QKw_W30y1YF26WXB0VLEjg8QhhAYYqpo/w150-h200/PXL_20200929_181430674.jpg" width="150" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72YqOxxHrmTFrz6U2RRQOZg2lUFgbbsUB3ewtNLXL4PKKZgRsd_twg2rHCwLrL4iWoLgoaHAl8h6XVs60mkdcviSuuhDHr30P4dR5gCCvRBVAP8j7GgOndSgZmIZ2-SVQ2mv5vBqqWIW8B7kyLw_28Hp4UagnTyjUljdCa7_M1sMyDtJHOvgxU3G3/s4030/IMG_20200709_113956.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4030" data-original-width="2825" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi72YqOxxHrmTFrz6U2RRQOZg2lUFgbbsUB3ewtNLXL4PKKZgRsd_twg2rHCwLrL4iWoLgoaHAl8h6XVs60mkdcviSuuhDHr30P4dR5gCCvRBVAP8j7GgOndSgZmIZ2-SVQ2mv5vBqqWIW8B7kyLw_28Hp4UagnTyjUljdCa7_M1sMyDtJHOvgxU3G3/w140-h200/IMG_20200709_113956.jpg" width="140" /></a></div><div><br /></div><div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9b-5rLaT4S6OtrvsN5obbqszdpRD7XLqbOr3ZmzmVIM_ZnVSkkz3D4YAQ-L6FK7av8crF4gZ_aBw_V0vwJzPMk1vUE7kKAXbe65VJ3rermosBP1K6nu0kOz-ABDT8KiIg_KubWL0JM0zRy7LhKpRLq0mhKzQr0bPIBeedGEwwMtbfLXnYv_itmdC/s8640/DSC04572.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="8640" data-original-width="5760" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9b-5rLaT4S6OtrvsN5obbqszdpRD7XLqbOr3ZmzmVIM_ZnVSkkz3D4YAQ-L6FK7av8crF4gZ_aBw_V0vwJzPMk1vUE7kKAXbe65VJ3rermosBP1K6nu0kOz-ABDT8KiIg_KubWL0JM0zRy7LhKpRLq0mhKzQr0bPIBeedGEwwMtbfLXnYv_itmdC/s320/DSC04572.jpg" width="213" /></a></div><div>I'm so thrilled to have received some professional pictures from the big day so that you can see how beautiful Andie looked on her special day. Unfortunately, I don't always get pictures from the actual day, so I've learned to take a lot of pictures along the way. </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbtz2l-7NCKM1SDRmPDwUcmPjcPHf615h8r7I31iRa_JEzV_u-PeeFKfGHuEvvB0H9U1WzXSmBrP3NAaisk0tKRiEjvJg0SvWYqBZESClMrc2rwPAb7LcebZVE9Vqd1kVgoz48PozbXwHxUlemXKVs2Zr4AAwTd8xJ9tx6AoFsshBbv9AjRdKmNEk/s7203/DSC04863.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="7203" data-original-width="4802" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTbtz2l-7NCKM1SDRmPDwUcmPjcPHf615h8r7I31iRa_JEzV_u-PeeFKfGHuEvvB0H9U1WzXSmBrP3NAaisk0tKRiEjvJg0SvWYqBZESClMrc2rwPAb7LcebZVE9Vqd1kVgoz48PozbXwHxUlemXKVs2Zr4AAwTd8xJ9tx6AoFsshBbv9AjRdKmNEk/s320/DSC04863.jpg" width="213" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafdYhrnnqMegC-U0tPnagOsSDAmCbK0_lSQw0sbk7Ol8gH_pGb1Vt2bZ3tytBZ5bGvQwQZlLyVKPFkMcr75wa9qz4cb22mrEkGWQ_kfgktoATlpeXD7-N1flsAOlMxS0w11v0Edc2g8VI3cnZ7UmLCc2bjoW8x8XrV-RI6Gv1VfhkvL5_6w--1RMY/s4032/FullSizeRender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafdYhrnnqMegC-U0tPnagOsSDAmCbK0_lSQw0sbk7Ol8gH_pGb1Vt2bZ3tytBZ5bGvQwQZlLyVKPFkMcr75wa9qz4cb22mrEkGWQ_kfgktoATlpeXD7-N1flsAOlMxS0w11v0Edc2g8VI3cnZ7UmLCc2bjoW8x8XrV-RI6Gv1VfhkvL5_6w--1RMY/w320-h240/FullSizeRender.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9r1REKaKLwD1jrs9ZkVRoDDwsHf4NhcOrbL9DmBMOrU_0HRNMXssupgmw5nSJKz-o46RWY_IjHzxYuKql6rwAZHom6BJD8dn1iaFbrl4WROhL-YdjhGVbOJNo-Vn9EVYNMCtq0824NlNaw3RT2EvuKRiMDi3aAgW7K08xZayThAbEYz4EIHs-HDT/s8068/DSC04625.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="8068" data-original-width="5379" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9r1REKaKLwD1jrs9ZkVRoDDwsHf4NhcOrbL9DmBMOrU_0HRNMXssupgmw5nSJKz-o46RWY_IjHzxYuKql6rwAZHom6BJD8dn1iaFbrl4WROhL-YdjhGVbOJNo-Vn9EVYNMCtq0824NlNaw3RT2EvuKRiMDi3aAgW7K08xZayThAbEYz4EIHs-HDT/s320/DSC04625.jpg" width="213" /></a><br /><br />Isn't that amazing! You can see how she slipped her arms out of the straps to board/party, and has her arms inside the straps for the portraits/ceremony. They had an absolutely gorgeous wedding weekend (I was watching the forecast). The weather was bright and sunny so they could have their outdoor ceremony and take some gorgeous portraits. It also sounds like many of the guests arrived early so they could get some skiing in with the bride and groom ahead of the actual wedding day.</div><div><br /></div><div>I'm so honored to have created Andie's gown.....she was an absolute peach to work with. My very best wishes go out to the newlyweds. May you enjoy a long, happy and healthy marriage!</div><div><br /></div></div><div><p></p></div></div></div>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-70517352786315948092022-04-17T09:48:00.000-07:002022-04-17T09:48:00.024-07:00MANICOTTI<p> It had been years since I made a good batch of manicotti! I have to admit, I originally wanted to make stuffed shells.... but man, oh man, in those years things have certainly changed. "Jumbo shells" have shrunk over the years, I mean really shrunk, I wouldn't actually consider them Jumbo by any stretch of the imagination. </p><p>So, I opted for manicotti. With all the work it takes to fill the pasta, putting a spoonful of filling into what was now going to be a significant amount of shells was going to be way too tedious for me. Finding manicotti took a visit to more than one grocery store....but in the end, it was all worth it.<br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFu5LiaZktNXf57BPBaSybeQulDOV5Vfp3Ak2EbAX0LS9ABt3nCrgz3PIcIBusSOoifYSp2ia4PEF7DY7IDHtqf8L7CGM3YWiaQ-N5ZWFq8MarlzFPglLl2R10j9diZZsKqSKNrA2L8qR-PcIKf522fA8iGqtinugPJpt_fxitYjRIN7T-dhza4Ns/s800/thumbnail%20(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtFu5LiaZktNXf57BPBaSybeQulDOV5Vfp3Ak2EbAX0LS9ABt3nCrgz3PIcIBusSOoifYSp2ia4PEF7DY7IDHtqf8L7CGM3YWiaQ-N5ZWFq8MarlzFPglLl2R10j9diZZsKqSKNrA2L8qR-PcIKf522fA8iGqtinugPJpt_fxitYjRIN7T-dhza4Ns/w480-h640/thumbnail%20(2).jpg" width="480" /></a></div><br /><h3 style="text-align: left;"><u>INGREDIENTS:</u></h3><div>10 Manicotti tubes (1 box = 14)</div><div>15 oz. Ricotta cheese</div><div>3 cups shredded mozzarella cheese, divided</div><div>2 tsps. Italian seasoning</div><div>salt and pepper to taste</div><div>1 egg </div><div>½ cup grated Parmesan cheese</div><div>3 cups Marinara sause, divided (I used Rao)</div><div>2 Tbsp. chopped parsley (optional)</div><div><br /></div><div><br /></div><h3 style="text-align: left;"><u>DIRECTIONS:</u></h3><div>Preheat oven to 375 degrees. Spread 1 ½ cups marinara sauce in an even layer in the bottom of a 9x13 pan. </div><div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzofevhUVgrXzD2jS-mApQHS5tjoNLScy1Ambn4i7soEiYSnlMKJJY4pnlM7dxDzE68P_dXyyaHjQrQ1R9K7UnMFyPvO2cjPuNHcBrHL3Xc2rGDS7bwS0E2f5xmrAlngl5NadMppXpPIZnUAh8cUL-7EetvbXsVYCTSJLVgr8HlEib0IShPYk7bruk/s4032/PXL_20220417_151443822.PORTRAIT.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzofevhUVgrXzD2jS-mApQHS5tjoNLScy1Ambn4i7soEiYSnlMKJJY4pnlM7dxDzE68P_dXyyaHjQrQ1R9K7UnMFyPvO2cjPuNHcBrHL3Xc2rGDS7bwS0E2f5xmrAlngl5NadMppXpPIZnUAh8cUL-7EetvbXsVYCTSJLVgr8HlEib0IShPYk7bruk/s320/PXL_20220417_151443822.PORTRAIT.jpg" width="240" /></a></div></div><div>Place the ricotta, 1½ cups of the mozarella, Italian seasoning, egg, salt, pepper and parmesan in a bowl. Stir to combine.</div><div><br /></div><div>Cook manicotti to Al Dente (since they will continue to cook in the oven) and rinse with cold water. Fill each shell with the ricotta mixture and place in the baking dish. </div><div><br /></div><div>Spoon the remaining marinara sauce over the top, then top with the remaining mozzarella cheese. </div><div><br /></div><div>Cover the dish with foil. Bake for 20 minutes. Uncover the pan, then bake for an additional 10 minutes or until cheese is melted and starting to brown. </div><div><br /></div><div>Sprinkle with parsley, then serve.</div><div><br /></div><div><br /></div><div><i>NOTES: I browned a pound of ground Italian sausage and sprinkled that over the top of the manicotti, prior to topping with the cheese.....It added another depth of flavor to the dish that my guests and I really enjoyed.</i></div><div><i><br /></i></div><div>Enjoy!</div>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-13627589554688500462022-03-10T14:04:00.001-08:002022-03-10T14:04:11.898-08:00HAM AND SWISS QUICHE<p> I've been making this quiche recipe for years, and have never taken the time to share it. Since I just made it again for a family brunch, I made it a point to take some pictures so I can show you how it looks, as well as share the recipe.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi8bB2QBy0s5ifTHRedBEsnmJY4EwyKWCByD-rNXOGQMP4x8WbvW7NseH3TtrRfezoE95_MQ4ljHol2knupbZu33Q-ZMdqm_JsactsVMQeSq_CTcCdA14uqI-mBnYm0cWWfbHd0DCasCYG6F5IDKLNRDa5Wf_kLeH-TlNkduJrdQKxgyFnD5vTkhASD=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEi8bB2QBy0s5ifTHRedBEsnmJY4EwyKWCByD-rNXOGQMP4x8WbvW7NseH3TtrRfezoE95_MQ4ljHol2knupbZu33Q-ZMdqm_JsactsVMQeSq_CTcCdA14uqI-mBnYm0cWWfbHd0DCasCYG6F5IDKLNRDa5Wf_kLeH-TlNkduJrdQKxgyFnD5vTkhASD=w480-h640" width="480" /></a></div>It comes together fairly easily ...... I use a frozen 9 inch deep dish pie shell. So, there's just a little prep to shred the cheese, and/or dice the ham. <div><br /></div><div><h3 style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgdUYGET6tE0nzgtAMr7UkN_YvrDtFHUMvx_yN-8kT7HJf-8CnvffnL97ViVG3VjbTesow19qbZOxtMZCiVTJk5y7L_wEBlMXyLXRzFeTRROyGueS9RI7LOxurpgtK-vIq5uqr8-3OSlQacDeAeJu84CLY0_hWIl7UJczOUtEOfFI6yPQYOzg5LFbud=s4032" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEgdUYGET6tE0nzgtAMr7UkN_YvrDtFHUMvx_yN-8kT7HJf-8CnvffnL97ViVG3VjbTesow19qbZOxtMZCiVTJk5y7L_wEBlMXyLXRzFeTRROyGueS9RI7LOxurpgtK-vIq5uqr8-3OSlQacDeAeJu84CLY0_hWIl7UJczOUtEOfFI6yPQYOzg5LFbud=w150-h200" width="150" /></a></div><u>INGREDIENTS:<br /></u></h3><div>(1) 9 inch deep dish frozen pie shell</div><div>3 large eggs</div><div>1 can evaporated milk</div><div>2 Tbsp. flour</div><div>1 cup diced ham</div><div>1 cup shredded swiss cheese</div><div>2 Tbsp. diced onion</div><div>1/4 tsp. pepper</div><div>1/4 tsp. garlic powder</div><div>1/4 cup chopped spinach (optional)</div><div><br /></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhrR5qQUkg0T8WVRIJxfEpM_Gfkvjm0bBETlO5GtvMXxaGSB9DHQ9AzTZctMJAEs3ZwCxJxfUSa9z4DmR4hR1076dwEpfSGbwzqaP1Anvi094sh2woRw77uO4dQzRMo6Eqv6iuHS0WwZ0cDA5xx8r8afxGH11cb85zC9xS56US_4SWIExDPbgCbWIY6=s3633" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="3633" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEhrR5qQUkg0T8WVRIJxfEpM_Gfkvjm0bBETlO5GtvMXxaGSB9DHQ9AzTZctMJAEs3ZwCxJxfUSa9z4DmR4hR1076dwEpfSGbwzqaP1Anvi094sh2woRw77uO4dQzRMo6Eqv6iuHS0WwZ0cDA5xx8r8afxGH11cb85zC9xS56US_4SWIExDPbgCbWIY6=w166-h200" width="166" /></a></div></div><h3 style="text-align: left;"><u>DIRECTIONS:</u></h3><div>Pre-heat oven to 350 degrees. </div><div><br /></div><div>Prepare ingredients by shredding the cheese, dicing the onion, and chopping the spinach. Place ham, and cheese into a bowl and sprinkle with flour.</div><div><br /></div><div>In a separate bowl, whisk together eggs, milk, pepper and garlic powder . <br /></div><div><br /></div><div>Place the ham and cheese (reserving 1/4 cup of cheese) into the pie shell. Sprinkle onion and spinach on top. </div><div><br /></div><div>Place the quiche on a foil lined cookie sheet and pour all of the milk/egg mixture over the top. Add the remaining 1/4 cup of cheese.</div><div><br /></div><div>Bake 45-50 minutes. Cool on wire rack approximately 10 minutes to set before serving. </div><div><br /></div><p>Enjoy!</p></div>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-18337638463668260502022-02-07T13:04:00.001-08:002022-02-07T13:04:23.102-08:00BRIDAL ROBE<p> One of the details I really wanted to be a part of for my daughter's wedding was to create a bridal robe for the morning of her wedding day. I visualized something very unique and sought my inspiration from "Old Hollywood". Specifically the '40s. At that time, robes were often referred to as dressing gowns or peignoirs, and they were "dreamy". </p><p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhYvSwtvORjmBn8-Ri2iqWqWT17Ja50GgF6Nk9ZFmHi5tqRpC-YHMPiB6C6yltsB6_BpFCvBiUEHjkEmXfkjdxVTvSw6ATKkcmKxAF0_MGCuKOiZfCrV_UYMk2TWOJx5MrNq7UFKTC-WswnPFxPQRups5mLyd1wRD3wb7Qwzx0bbbaxt4H8G7IYK_Y6=s4903" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4903" data-original-width="3262" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhYvSwtvORjmBn8-Ri2iqWqWT17Ja50GgF6Nk9ZFmHi5tqRpC-YHMPiB6C6yltsB6_BpFCvBiUEHjkEmXfkjdxVTvSw6ATKkcmKxAF0_MGCuKOiZfCrV_UYMk2TWOJx5MrNq7UFKTC-WswnPFxPQRups5mLyd1wRD3wb7Qwzx0bbbaxt4H8G7IYK_Y6=w426-h640" width="426" /></a></div><div style="text-align: center;">It's actually two pieces. A satin nightgown underneath a chiffon robe. </div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjRK6Y-13gHKXU0CLfQB0lSdJ3lxq-0bCQ5KxI6DqyCgGkSEPXHxJf5m46wLegNSvXhOBw8nQxPzKIfWrmv2ADifptd27JLU5HGQ1N0deK6VRJYOritsDDoePnhgwXRxjE2QyXQ3plz8SuZy7_JQAPxYkA9QQTyMRlpaRtpeV3E-pKywRF8SQmd5Lq3=s4032" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjRK6Y-13gHKXU0CLfQB0lSdJ3lxq-0bCQ5KxI6DqyCgGkSEPXHxJf5m46wLegNSvXhOBw8nQxPzKIfWrmv2ADifptd27JLU5HGQ1N0deK6VRJYOritsDDoePnhgwXRxjE2QyXQ3plz8SuZy7_JQAPxYkA9QQTyMRlpaRtpeV3E-pKywRF8SQmd5Lq3=s320" width="240" /></a></div><div><br /></div>The picture on the right shows the nightgown itself. It's very loose fitting with a low back that allowed her to step into and out of it, since I knew her hair and makeup would be done while she was wearing it. I cut the lower panel on the opposite grain of the top portion to highlight the sheen of the satin. <div> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEh3mUyrN65sxXGqfxGN25piym4QkXYZLz0OL4FdOWiDitYFx9IbrwaZS1PM56Gr9S2y0yOKbW5a_OJG4ldGwnWEREfumaYqvoBW6bfKyy-fQoPOczJ5Y-wUCAp5qXpo5fbER5Wchpsq8pb3lqFXbi9ETYOYQMc04w_PPxK4uQE3R1Yz-yMi2-MLS9Mp=s4032" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="200" src="https://blogger.googleusercontent.com/img/a/AVvXsEh3mUyrN65sxXGqfxGN25piym4QkXYZLz0OL4FdOWiDitYFx9IbrwaZS1PM56Gr9S2y0yOKbW5a_OJG4ldGwnWEREfumaYqvoBW6bfKyy-fQoPOczJ5Y-wUCAp5qXpo5fbER5Wchpsq8pb3lqFXbi9ETYOYQMc04w_PPxK4uQE3R1Yz-yMi2-MLS9Mp=w150-h200" width="150" /> <span> </span></a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj2c0U3VfqZYS7XzP7St5OKSxbw1NsKQKVNhGEjMsJIzK3xJ2k5BkeOLsUD6n2Jvsya4ry0o91j2nfMQ3xuOn6bQjt5zdFl8EYIoo-1_mF5--0irUIIa7MgepK4gbEppCx3blkkeXQStkA3jWIliZ_U98acPHeV9ChrYctOvc9IoIGs2SqWFbSgiLtc=s4903" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3262" data-original-width="4903" height="213" src="https://blogger.googleusercontent.com/img/a/AVvXsEj2c0U3VfqZYS7XzP7St5OKSxbw1NsKQKVNhGEjMsJIzK3xJ2k5BkeOLsUD6n2Jvsya4ry0o91j2nfMQ3xuOn6bQjt5zdFl8EYIoo-1_mF5--0irUIIa7MgepK4gbEppCx3blkkeXQStkA3jWIliZ_U98acPHeV9ChrYctOvc9IoIGs2SqWFbSgiLtc=s320" width="320" /></a><br />Below are some pictures of the chiffon robe in various stages of completion. As well as the Rita Hayworth inspiration. It has a wide "cumberbund" style waistband made of satin to match the nightgown. The chiffon of the robe, created a beautiful drape, just as I had hoped. I left the back extra long to resemble the train of a wedding gown. The extra full sleeves were super fun. My daughter said they were "wizard sleeves". </div><div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgQ8JGNmky6e6vs8Fo4tdJCZgACJfAa1vpko0BPbC_1KOLBCtpCc0KZVhJ7qZGKf3sqlQDrgfByjf6GrROmB3j5914l1Eq7dOKE_qfH_68k21Jgws-C_J03eDggYHY-UxJ8B6YQ1XwDLBGpdBGWxESKQh11Dr6MealLVoXhyHH3mMarhVWqemuOyZJV=s4032" style="clear: left; display: inline; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEgQ8JGNmky6e6vs8Fo4tdJCZgACJfAa1vpko0BPbC_1KOLBCtpCc0KZVhJ7qZGKf3sqlQDrgfByjf6GrROmB3j5914l1Eq7dOKE_qfH_68k21Jgws-C_J03eDggYHY-UxJ8B6YQ1XwDLBGpdBGWxESKQh11Dr6MealLVoXhyHH3mMarhVWqemuOyZJV=s320" width="240" /></a> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEh9zDSugXzIxlolUrn00jAxx-kQhxb8ZwU_0-6SUYHOu_7QpPnEUaaik8xhAA-K1_Cv1jU4ELeEepoFyWB4vA0xa1E2vgIiWZJ9yv2jtYPDDnXjYWuZljv2FIbCKozVHYSAr4npIR0v3RB-9nf16-eHrHQ4szmKPwsl_qUhXg4SZ86zasigloRhqCe9=s4032" style="clear: right; display: inline; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="4032" data-original-width="2795" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEh9zDSugXzIxlolUrn00jAxx-kQhxb8ZwU_0-6SUYHOu_7QpPnEUaaik8xhAA-K1_Cv1jU4ELeEepoFyWB4vA0xa1E2vgIiWZJ9yv2jtYPDDnXjYWuZljv2FIbCKozVHYSAr4npIR0v3RB-9nf16-eHrHQ4szmKPwsl_qUhXg4SZ86zasigloRhqCe9=s320" width="222" /> </a><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhxRXfpXazfwUPHcrDLWNEczt6HTf2HpiHcQikKgSpI3n_GlYzUvtEL015TW-ct3qPb6Rg7GQfC3R0rWXYM4fS9y3cdeHT-9uKUplgzftIf22O2W4np4unpwBP7X78qZcbdhXDHPoifpKFCvaJMcs4yUz7lXvVX1tYy-ivRWBm8sf7fQx72CTMryRDj=s612" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="612" data-original-width="612" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEhxRXfpXazfwUPHcrDLWNEczt6HTf2HpiHcQikKgSpI3n_GlYzUvtEL015TW-ct3qPb6Rg7GQfC3R0rWXYM4fS9y3cdeHT-9uKUplgzftIf22O2W4np4unpwBP7X78qZcbdhXDHPoifpKFCvaJMcs4yUz7lXvVX1tYy-ivRWBm8sf7fQx72CTMryRDj=s320" width="320" /></a><br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjrEpKBAVDyThmkD9rugdaVZ8yyqcpMygbtbl2w4QnkrlfbaaVrYDj6k6Sx3Z5t7lURffC5erp_9CUHbG1lN77CNkmLHkQvHO50MrurEQ06RN5yL1zWoRnFKDQz2-wrlyTtSQl4zq-64Ne9iiJJbOZitYu4znk8pqVq90kPzjLBec2RlYub2AB3tgbZ=s4903" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4903" data-original-width="3263" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEjrEpKBAVDyThmkD9rugdaVZ8yyqcpMygbtbl2w4QnkrlfbaaVrYDj6k6Sx3Z5t7lURffC5erp_9CUHbG1lN77CNkmLHkQvHO50MrurEQ06RN5yL1zWoRnFKDQz2-wrlyTtSQl4zq-64Ne9iiJJbOZitYu4znk8pqVq90kPzjLBec2RlYub2AB3tgbZ=w426-h640" width="426" /></a></div>I'm so pleased with the way that it turned out! My daughter looked gorgeous, and I know she felt extra special, just like a bride should on her wedding day. Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-77426315532107645032022-01-27T13:53:00.002-08:002022-01-27T13:53:29.598-08:00WEDDING MENU<p> My daughter's wedding was a very intimate event, with just twelve family members witnessing and celebrating with them. The day itself was absolutely gorgeous. Cold, crisp and sunny. It had snowed the day before, so there was a beautiful skim coat of snow on the ground and flocking on the evergreens.</p><p>The intimate ceremony was followed by a lovely dinner. Close friends of the bride and groom just also happen to include event planning expertise and a chef. A delicious menu was developed by Chef Joe. Three absolutely scrumptious appetizers, followed by an equally delicious main course. It was bliss.</p><p>I decided I needed to make a menu so that the guests could see exactly what Joe had prepared and also to provide a keepsake for the Bride and Groom to remember this amazing dining experience they had on their wedding night. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEia0g_46kyIcUaBLtytvG3SYy02vScPOMIMfocWhQfIyZkXtBcOjQU7hszr9FRbde1qP5XlC8CK0SBKM5yt8q2RF5rJISugxihJCt5AX_ijIYPslBoHTreVyeZEon-TIcJ2qlXgZDhASSy_r9s1TNpHBZ4XX-sF48fySeTtOcNAicI6zkp2yISa6WZw=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEia0g_46kyIcUaBLtytvG3SYy02vScPOMIMfocWhQfIyZkXtBcOjQU7hszr9FRbde1qP5XlC8CK0SBKM5yt8q2RF5rJISugxihJCt5AX_ijIYPslBoHTreVyeZEon-TIcJ2qlXgZDhASSy_r9s1TNpHBZ4XX-sF48fySeTtOcNAicI6zkp2yISa6WZw=w480-h640" width="480" /></a></div>I had already had a gold foil theme going with the placecards, so I had to include some gold foil. I mounted the finished menu on black cardstock since we used black tablecloths and chair covers. Other touches included, clear acrylic chargers with gold edges, and the china was ivory with a gold border. It was so elegant!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgbSkew09PUekxxgYVfuXpvrCd05xh7pozJSBql_o1tf-1u6DslotWQFyYPliCu0vQyGGHCxa0tpnO08glCr9LGweW__KVY342vS8K-LsTbaldToxBNaaeqVrHt1c6u4FYPpRlFwUi-dIjjtrlcrkWi5vmkqUGJELJ9iZYUMJZ2GoKonIDKi1kPd-Rm=s4032" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEgbSkew09PUekxxgYVfuXpvrCd05xh7pozJSBql_o1tf-1u6DslotWQFyYPliCu0vQyGGHCxa0tpnO08glCr9LGweW__KVY342vS8K-LsTbaldToxBNaaeqVrHt1c6u4FYPpRlFwUi-dIjjtrlcrkWi5vmkqUGJELJ9iZYUMJZ2GoKonIDKi1kPd-Rm=s320" width="320" /></a></div>My original intent was to gold foil the monogram that I had placed on the menu, however I realized my one hour of gold foil experience with the placecards wasn't going to cut it. I have a lot more to learn on the technique before I can master the intricacies of a monogram (my practice run, proved that). So, I opted for the "abstract" look I had put on the namecards. <div><br /></div><div>I made the actual menu with the use of my silhouette software, then printed it out, gold foiled the edges and mounted it on the cardstock. That evening, I placed it on an easel alongside the bridal bouquet where Chef Joe was serving the appetizers. It was a magical evening and turned out exactly as my daughter had visualized it.....so that makes this Mother of the Bride, very happy. <a href="https://blogger.googleusercontent.com/img/a/AVvXsEh9GgZ5zrYABbBrVQ2cX19pLvd0KuL4KnnZapJ1dWctuF-bbetUQtBwMWmE_bOSMoigbZo5rpMwcEbSOZ_dJzffwoxOlv_0fqhAbIyySgOiFS81qh2XsQjBAIEBE_9USrSMn5GXtgnNtkf8sYHFnS6nbxoxX_ZlXgYCc-IgYmMevlSXVfN6zrwUyWfp=s4032" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEh9GgZ5zrYABbBrVQ2cX19pLvd0KuL4KnnZapJ1dWctuF-bbetUQtBwMWmE_bOSMoigbZo5rpMwcEbSOZ_dJzffwoxOlv_0fqhAbIyySgOiFS81qh2XsQjBAIEBE_9USrSMn5GXtgnNtkf8sYHFnS6nbxoxX_ZlXgYCc-IgYmMevlSXVfN6zrwUyWfp=s320" width="320" /></a> <a href="https://blogger.googleusercontent.com/img/a/AVvXsEjiTAB_WM3xKaFrh0OF9dyvWrjCj5UYrIkEqQpLi_PHGGl1QzG_8oH5oBzljfFN86-yOYNlqF9hSqanQ3VhNhd9ygCXzxJXPYK0HLumwOhbhPQDfOvco5W2arDZB8Z4YnOCPw2P18NC8gDcnGxVtGtk_zl4O2Fy0j9p5vpngJ3SnJwj4-dp0F_TStk5=s4032" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjiTAB_WM3xKaFrh0OF9dyvWrjCj5UYrIkEqQpLi_PHGGl1QzG_8oH5oBzljfFN86-yOYNlqF9hSqanQ3VhNhd9ygCXzxJXPYK0HLumwOhbhPQDfOvco5W2arDZB8Z4YnOCPw2P18NC8gDcnGxVtGtk_zl4O2Fy0j9p5vpngJ3SnJwj4-dp0F_TStk5=s320" width="240" /></a></div>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0tag:blogger.com,1999:blog-6199637781448538001.post-50666538069689333962022-01-03T15:48:00.003-08:002022-01-03T15:50:20.021-08:00COWBOY BEEF DIP<p> I was looking for a hot dip recipe for Christmas Eve and landed on this one....and boy, I'm glad I did! It has a great flavor---but be forewarned, once you start you can't stop eating it. I literally had to wrap it up and put it in the fridge because none of us could stop eating it and I was afraid we wouldn't have room for dinner.</p><p>My advice, make it for a day of "grazing", a snowy day, the superbowl, a cocktail party. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhaye1YqhxyIBH6Hoo4IO05pFIzRFRplCQErrXFKOR28TpVp9CXWc1LWvOYnIMdjIVOgFhT5i2a8jvwDsFPpTp05fBkr2GHQrNPelpFIu5CUQ7x7QrfHlHtGs6oQl-U-MUSIiOjx3Y7gnEGdeRi95D_P0di3bX5yE6TSFk4e2h85VUlMI-KL01dwhj4=s4032" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhaye1YqhxyIBH6Hoo4IO05pFIzRFRplCQErrXFKOR28TpVp9CXWc1LWvOYnIMdjIVOgFhT5i2a8jvwDsFPpTp05fBkr2GHQrNPelpFIu5CUQ7x7QrfHlHtGs6oQl-U-MUSIiOjx3Y7gnEGdeRi95D_P0di3bX5yE6TSFk4e2h85VUlMI-KL01dwhj4=w480-h640" width="480" /></a></div><br /><h3 style="text-align: left;"><u>INGREDIENTS:</u></h3><div>1 pound ground beef<br /></div><div>4 Tbsp. chopped onion</div><div>2 Tbsp. chopped red pepper</div><div>2 Tbsp. chopped green pepper</div><div>4 Tbsp. sliced black olives</div><div>4 Tbsp. sliced green olives with pimento</div><div>*1 can (10 3/4 oz) nacho cheese soup, undiluted</div><div>2 Tbsp. chopped green chiles</div><div>1/4 tsp. pepper<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhGuGhkDwf4erC4gshD5zTxPghVaaAPifpMgS2_6BIpby4PYn6fxxKmkUi6qF28QvlcWj0fHUPrZCmFuGzuXdPiqZ1Vj9x5KRZoQ7SpaD9k-EMyE6EKiGzCYw-C_HHnM_vgw7VCjagLD2kQSrroJe3apUzi78WKXM76uHF--u6Mn5w8H2d2Zh6EuPIG=s4032" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="150" src="https://blogger.googleusercontent.com/img/a/AVvXsEhGuGhkDwf4erC4gshD5zTxPghVaaAPifpMgS2_6BIpby4PYn6fxxKmkUi6qF28QvlcWj0fHUPrZCmFuGzuXdPiqZ1Vj9x5KRZoQ7SpaD9k-EMyE6EKiGzCYw-C_HHnM_vgw7VCjagLD2kQSrroJe3apUzi78WKXM76uHF--u6Mn5w8H2d2Zh6EuPIG=w200-h150" width="200" /></a></div></div><div>1/4 tsp. dried oregano</div><div>1/4 cup shredded cheddar cheese</div><div>1/2 cup salsa</div><div>2 Tbsp. sour cream</div><div>2-3 Tbsp. chopped fresh parsley</div><div><br /></div><div><i>*I could not find nacho cheese soup, so I substituted cheddar cheese soup</i></div><h3 style="text-align: left;"><u>DIRECTIONS:</u></h3><div>In a skillet cook the beef, 3 Tbsp. onion, 2 Tbsp. red pepper, and 1 Tbsp. green pepper over medium heat until the beef is browned. Drain if necessary. Stir in the soup, salsa, 3 Tbsp. of each of the olives, chiles, jalapeno, oregano and pepper. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes.</div><div><br /></div><div>Transfer to a serving dish and top with shredded cheddar cheese, sour cream and parsley. Sprinkle with the remaining, green pepper, black olives and green olives. Serve with tortilla chips</div><div><br /></div><div>Enjoy!</div><div><br /></div><div><i>Recipe c/o: www.tasteofhome.com</i></div>Chrishttp://www.blogger.com/profile/13839236789781144030noreply@blogger.com0