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Text of the page (random words):
e aluminum sheet i marked where the holes should be drilled drilled the holes then i placed my piece of decorative paper cut to the same size as the aluminum sheet over top of the holes and poked through them with a pencil pushing the screws through the back i then put the paper aluminum and then the drawer pull in place secured from the back with the screw driver no waiting just doing posted by angela at friday january 04 2013 89 comments email this blogthis share to x share to facebook share to pinterest thursday october 25 2012 it s pumpkin time with halloween fast approaching i figured i should blow the dust off my fall decorations ha ha if i can find them so to kick my decorating frenzy i ve created some pumpkin art wish me luck hopefully i make it back alive from the attic posted by angela at thursday october 25 2012 115 comments email this blogthis share to x share to facebook share to pinterest monday october 22 2012 meal planner monday i m coming up on my very busy time of the year when i work outside of the home at a seasonal job that being said next week i plan on sharing a lot of time saver and roll over meals just because momma works doesn t mean we can t get our home cooked meals on here s your meal planner sorry no price run down today i have a headache winter vegetable chowder ingredients 1 4 cup extra virgin olive oil evoo 1 large bulb fennel quartered and thinly sliced 1 pound butternut squash chopped into 1 2 inch dice 2 to 3 carrots peeled and thinly sliced 2 large parsnips peeled and thinly sliced 1 medium onion chopped 2 leeks halved and thinly sliced 4 cloves garlic thinly sliced 1 large fresh bay leaf 2 tablespoons each thyme parsley and rosemary chopped 1 teaspoon dried sage 1 teaspoon dried marjoram 3 cups vegetable stock or chicken stock 4 tablespoons butter 4 tablespoons flour 3 cups whole milk salt and pepper freshly grated nutmeg to taste oyster crackers for serving instructions heat the evoo in a large soup pot over medium high heat add the fennel squash carrots parsnips onion leeks garlic and the fresh and dried herbs cook partially covered and stirring occasionally to soften 8 10 minutes add the stock and simmer while you make the white sauce in a saucepan melt the butter over medium heat whisk in the flour cook for 1 2 minutes then add the milk and simmer to thicken season with salt pepper and nutmeg once thickened combine the sauce with the soup and keep warm over low heat until ready to serve top each bowl with oyster crackers beer cheese soup ingredients 3 tablespoons unsalted butter 2 whole carrots finely diced 2 stalks celery finely diced 2 cloves garlic minced 1 whole small onion finely diced 1 2 teaspoons dry mustard powder 1 pinch cayenne pepper salt and pepper 3 tablespoons all purpose flour 2 cups chicken stock 2 teaspoons dijon mustard 1 teaspoon teaspoon worcestershire 12 ounces fluid pale ale we used great lakes brewing co 2 cups shredded sharp cheddar 1 cup shredded gruyere 1 2 cups half and half garlic crostini for serving see note instruction melt butter in a dutch oven or large saucepan over medium heat add carrots celery garlic onions mustard powder cayenne salt and pepper sweat the vegetables stirring occasionally until tender about 15 minutes sprinkle the flour over the vegetables and cook stirring constantly for about 1 minute pour in the chicken stock mustard and worcestershire and simmer until the vegetables are soft about 15 minutes pour in the beer and simmer for about 5 minutes use an immersion blender to puree until smooth add the cheddar gruyere and half and half and stir until melted through adjust the seasonings if desired we added a dash more of salt and pepper at this point top with garlic crostini note to prepare garlic crostini preheat oven to 400ºf cut a baguette into 1 2 inch diagonal slices lay bread slices onto a baking sheet and drizzle lightly with olive oil on both sides sprinkle with salt and pepper bake for about 6 minutes until crusty and golden while warm rub the bread slices with a clove of garlic gourmet taco soup ingredients for the soup 1 to 1 2 pound lean ground beef 1 whole sweet onion chopped 2 stalks celery chopped fine 1 can mild chili beans 15 5 ounce can undrained 1 can red kidney beans 14 5 ounce can undrained 1 can whole corn kernels drained 14 5 ounce can 1 can tomato sauce 14 5 ounce can 1 package taco seasoning mix 1 5 ounce size 2 cups water for the garnishes tortilla chips optional 1 cup sour cream optional 1 to 1 2 cup shredded mexican flavored cheese optional instructions 1 in a large saucepan brown hamburger meat over medium heat with onions and celery once the meat is browned and the veggies are softened drain off the grease return meat mixture to pan 2 add all of the remaining soup ingredients not the garnishes bring to a low boil stirring occasionally simmer on medium low for at least 5 minutes or up to one hour 3 serve in individual soup bowls add one tablespoon of sour cream one tablespoon cheese and crushed chips to the top for garnish corn chowder ingredients for the chowder 1 tablespoon butter 1 4 cups onion diced 2 cloves garlic diced 5 cups corn kernels fresh for 5 cups you ll need roughly 6 ears of corn 3 cups chicken broth low sodium 1 4 teaspoons chipotle powder 1 4 teaspoons salt 1 2 teaspoons ground pepper for the optional toppings 1 4 cups diced tomatoes 1 4 cups avocado diced 1 4 cups tortilla chips crushed instructions in a large pot over medium heat add butter onion and garlic saute until soft about 5 minutes add corn and chicken broth and cook for about 5 minutes to soften corn with a hand blender process the mixture until smooth or you can do this in small batches adding some into a blender and processing until smooth when done if you used a blender put it back in the pot add chipotle powder salt and pepper set heat to medium bring to a boil then reduce the heat to medium low and simmer for about 10 15 minutes stir occasionally serve in a bowl and add additional toppings additional toppings tomatoes avocado tortilla chips etc spicy sun dried tomato and broccoli pasta ingredients 1 2 pound dried whole wheat bow tie or spiral shaped pasta 5 tablespoons extra virgin olive oil plus more if necessary 1 tablespoon minced garlic around 5 garlic cloves 1 4 teaspoon crushed red pepper flakes 1 1 2 pound broccoli about 4 medium tightly packed florets chopped into small bite sized pieces sea salt or kosher salt 1 2 cup oil packed sun dried tomatoes drained and chopped 2 to 3 ounces goat cheese crumbled while still cold around 1 2 cup 1 3 cup coarsely grated parmigiano reggiano or parmesan 15 pitted kalamata olives chopped optional 1 2 small lemon juiced optional add ins 2 cups or 1 can cooked chickpeas drained and or a couple handfuls of baby arugula great with leftovers instructions bring a large pot of salted water to a boil place a colander in the sink with a glass liquid measuring cup or heat safe bowl next to it add the pasta to the boiling water and cook until al dente as directed on the package instructions remove the pot from heat and ladle pour about 1 cup of the pasta water in the glass measuring cup drain the pasta in the colander and let it rest covered loosely with a pot lid or plate place a small heat safe bowl near the stove in a large cast iron or non stick skillet heat 3 tablespoons of olive oil over medium low heat when the oil is hot add the red pepper flakes and garlic and cook stirring constantly until the garlic begins to simmer cook for about 30 seconds more to infuse the oil with spicy garlicky flavor but do not let the garlic brown pour and scrape the seasoned oil into the heatproof bowl and set aside wipe out the pan with a clean kitchen rag or paper towel return the pan to the stove add 2 tablespoons olive oil and heat over medium low until shimmering add the broccoli and sprinkle with 1 teaspoon salt cook stirring occasionally until the broccoli has shrunk to a single layer in the pan and turned bright green and most have some browning on them about ten minutes don t quit cooking prematurely here you want the broccoli to be nice and toasty get out the pan s lid or a cookie sheet and keep it handy add the sun dried tomatoes to the pan measure out 1 3 cup pasta water keep the rest for later and pour it into the pan cover the pan with your lid or cookie sheet and continue cooking until the water has simmered down to almost nothing about 15 to 30 seconds uncover and remove the pan from heat add the drained pasta to the pan and drizzle in all of the infused oil give it a stir then add the goat cheese and most of the parmigiano stir until everything is well distributed add another 1 to 2 tablespoons pasta water the chopped olives and lemon juice and stir until the goat cheese loosens up and gets creamier season to taste with salt and add a tablespoon more pasta water or additional goat cheese if you d like it to be more creamy if it seems dry at all add a little splash of olive oil and mix well mix in the chickpeas and or arugula if using serve right away garnished with the remaining parmigiano vegetarian portuguese kale soup ingredients 1 tablespoon olive oil 1 tablespoon finely chopped garlic 1 2 cup diced onion 1 2 diced turnip 1 2 cup diced carrot 1 bunch kale stemmed and roughly chopped 6 ounces soy chorizo chopped vegetarian chorizo 3 bay leaves 3 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh thyme leaves 6 cups vegetable stock 1 cup kidney bean 3 4 cup diced tomato 6 ounces 10 ounces diced potatoes about 2 medium instructions in a large stock pot heat the olive oil over medium high heat add the garlic onions turnips and carrots and cook for 5 minutes add the kale chorizo bay leaves parsley and thyme and mix well add the veg stock beans and tomatoes bring the soup to a boil and then reduce the heat to low and simmer for 30 to 40 minutes meanwhile in a medium saucepan bring the salted water to a boil and add the diced potatoes cook until tender about 10 minutes drain the potatoes and add them to the soup remove the bay leaves and serve hot enjoy shopping list winter vegetable chowder 1 4 cup extra virgin olive oil evoo 1 large bulb fennel quartered and thinly sliced 1 pound butternut squash chopped into 1 2 inch dice 2 to 3 carrots peeled and thinly sliced 2 large parsnips peeled and thinly sliced 1 medium onion chopped 2 leeks halved and thinly sliced 4 cloves garlic thinly sliced 1 large fresh bay leaf 2 tablespoons each thyme parsley and rosemary chopped 1 teaspoon dried sage 1 teaspoon dried marjoram 3 cups vegetable stock or chicken stock 4 tablespoons butter 4 tablespoons flour 3 cups whole milk salt and pepper freshly grated nutmeg to taste oyster crackers for serving beer cheese soup 3 tablespoons unsalted butter 2 whole carrots finely diced 2 stalks celery finely diced 2 cloves garlic minced 1 whole small onion finely diced 1 2 teaspoons dry mustard powder 1 pinch cayenne pepper salt and pepper 3 tablespoons all purpose flour 2 cups chicken stock 2 teaspoons dijon mustard 1 teaspoon teaspoon worcestershire 12 ounces fluid pale ale we used great lakes brewing co 2 cups shredded sharp cheddar 1 cup shredded gruyere 1 2 cups half and half garlic crostini for serving see note gourmet taco soup 1 to 1 2 pound lean ground beef 1 whole sweet onion chopped 2 stalks celery chopped fine 1 can mild chili beans 15 5 ounce can undrained 1 can red kidney beans 14 5 ounce can undrained 1 can whole corn kernels drained 14 5 ounce can 1 can tomato sauce 14 5 ounce can 1 package taco seasoning mix 1 5 ounce size 2 cups water for the garnishes tortilla chips optional 1 cup sour cream optional 1 to 1 2 cup shredded mexican flavored cheese optional corn chowder 1 tablespoon butter 1 4 cups onion diced 2 cloves garlic diced 5 cups corn kernels fresh for 5 cups you ll need roughly 6 ears of corn 3 cups chicken broth low sodium 1 4 teaspoons chipotle powder 1 4 teaspoons salt 1 2 teaspoons ground pepper 4 tablespoons butter 4 tablespoons flour 3 cups of milk 1 cup cheese cheddar spicy sun dried tomato and broccoli pasta 1 2 pound dried whole wheat bow tie or spiral shaped pasta 5 tablespoons extra virgin olive oil plus more if necessary 1 tablespoon minced garlic around 5 garlic cloves 1 4 teaspoon crushed red pepper flakes 1 1 2 pound broccoli about 4 medium tightly packed florets chopped into small bite sized pieces sea salt or kosher salt 1 2 cup oil packed sun dried tomatoes drained and chopped 2 to 3 ounces goat cheese crumbled while still cold around 1 2 cup 1 3 cup coarsely grated parmigiano reggiano or parmesan 15 pitted kalamata olives chopped optional 1 2 small lemon juiced optional add ins 2 cups or 1 can cooked chickpeas drained and or a couple handfuls of baby arugula great with leftovers vegetarian portuguese kale soup 1 tablespoon olive oil 1 tablespoon finely chopped garlic 1 2 cup diced onion 1 2 diced turnip 1 2 cup diced carrot 1 bunch kale stemmed and roughly chopped 6 ounces soy chorizo chopped vegetarian chorizo 3 bay leaves 3 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh thyme leaves 6 cups vegetable stock 1 cup kidney bean 3 4 cup diced tomato 6 ounces 10 ounces diced potatoes about 2 medium posted by angela at monday october 22 2012 54 comments email this blogthis share to x share to facebook share to pinterest older posts home subscribe to posts atom followers popular posts easy no sew roman shades i m so happy today i just finished hanging my new roman shades in my kitchen the windows in there had been bare for years and honest it s pumpkin time with halloween fast approaching i figured i should blow the dust off my fall decorations ha ha if i can find them so to kick my decorati how to make a shadow box frame as you know my middle name is cheap no really my mother and father took one look at me and named me angela cheap faust and rightly so five desserts that score a man major points on valentines day let me explain the point system to you or at least let me allow someone else to explain it to you this comes from mark gungor the marri remake a dress that fits with a corset back today i d like to show you how i fit my breastosauruses into my eight year old much too small wedding dress in case you re wo covering drawer pull holes the impatient way i wouldn t say i m a lazy person i enjoy a challenge but one things for sure if that challenge involves waiting for anything fo meal planner monday i m coming up on my very busy time of the year when i work outside of the home at a seasonal job that being said next week i plan on skirt purse tutorial because you asked and because i love my followers here is the thirty one skirt purse cover tutorial click pattern here up end of the school year teacher gifts as the daughter in law of a school teacher one who is the complete opposite of a hoarder you better believe i see a lot of end of the sch flowers hide shirt holes this is a copy of yesterdays blip i m re posting it so i can l...