Sunday, November 22, 2009
I have been working on a few new things, and I've recently added some headbands (finally!) and a new feather hair pin design. See pics below, I hope you guys like them!!!
I also have been working on a few non-hair things that I've been adding in yet another Etsy shop for just random things I make. I won't share that with you yet though because I'm not all there yet :)
Wednesday, November 18, 2009
I'm not even kidding. this all took place over the span of two days.
Thursday, November 12, 2009
Chris picked her up after work one day, and when I got home they were sitting in the yard waiting for us. That was a year ago, today!
Tundra has pretty much been the greatest dog (doesn't everyone say that about their dogs?). She is ridiculously sweet, LOVES to be pet constantly, gives you kisses ALL THE TIME, and she is so smart! I was scared of the breed because of the time I knew they would need and the habits they can have. Now I absolutely want ANOTHER one...as soon as we get a bigger yard :p
Tuesday, November 3, 2009
2 1/2 pounds butternut squash, peeled and cut into 1-inch pieces
3 sage leaves
Preheat oven to 400°F with rack in middle.
Toss squash with cream, sage, 1 teaspoon salt, and 1/4 teaspoon pepper in a 2-quart shallow baking dish. Bake, covered, 30 minutes.
Stir in half of cheese and sprinkle remainder on top. Roast, uncovered, until squash is tender and beginning to brown, about 20 minutes. Let stand about 5 minutes before serving (cream will thicken).My notes: I've never cooked with butternut squash, but I picked a big one up for $1.50. It was really tough to cut into! Make sure you are prepared to put some muscle into that :) With the size of my squash, I ended up using a 13x9-inch pan, but followed these very instructions and it was SO delicious!!!
(Yep, named that myself! Hah. Adapted from a lil' crock-pot book we have)
1 tbsp. vegetable oil
4 cloves garlic, chopped
2-1/2 lbs. boneless chuck roast
1- 14.5 oz. can diced fire-roasted tomatoes
1/2 cup chicken broth
2 oz. dark chocolate, chopped
2 tbsp. chipotle peppers in adobo sauce, chopped
1 tsp. salt
Heat 1 tbsp. oil over medium-high heat in a large skillet. Add onions and garlic. Cook for 2-3 minutes, until softened. Set aside.
Heat remaining oil in same skillet. Add chuck roast and brown on all sides, about 5-7 minutes. Place roast in your crock-pot.
Combine tomatoes with juice, broth, chocolate, chipotle peppers and salt. Puree mixture in blender until smooth. Pour puree over roast in slow cooker.
Cover; cook on LOW for 7-8 hours or on HIGH for 3-4 hours.