Ok, so I took pictures of SB44 party but they are random…
Here, Grandma’s PB Bars and some cookies made from the recipe on the back of the white chocolate chip package (don’t judge–they were amazing!!!!):
And here, Katy’s amazing jambalaya and you can see the cornbread in the back!
Regardless of photographic proof, I discovered a delicious new corn bread recipe that I think you all might enjoy. I found it over at Simply Recipes.
Green Chile Cornbread Recipe
Ingredients
1 cup plus 2 Tbsp cornmeal
1 cup all purpose flour
1 1/2 teaspoons salt
1 teaspoon baking soda
1 Tbsp baking powder
1/4 cup sugar
1/2 cup (1 stick) softened unsalted butter
1/2 cup sour cream
2 eggs
1 3/4 cups milk
2 cups of chopped, roasted green chiles (Anaheim or Hatch) (2 7-ounce cans of whole green chiles, drained, chopped)
1 cup corn (frozen is fine)
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Method
1 Preheat oven to 400°F. Grease a 8×12 inch baking dish.
2 In a large bowl mix the cornmeal, flour, salt, baking powder and baking soda. In a separate bowl, beat the softened butter and sugar. Beat the sour cream and eggs to the butter sugar mixture. Add the milk and the dry ingredients, a third at a time and alternating wet/dry. Mix in the green chiles, corn, and shredded cheese. Pour mixture into prepared baking dish.
3 Bake for 35 minutes, until top is browned, the center springs back when pressed down, and a skewer inserted into the center comes out clean. Let cool almost completely before serving.
Makes about 12 serving pieces.
And this is because Ashley made me promise not to post this picture on Facebook, so here I am posting it on the blog instead:
Um, did you know that once upon a time, the Beatles sang “Till There Was You” from The Music Man on “The Ed Sullivan Show” back in the 60s? I didn’t! But when my voice coach told me about it yesterday, I just had to check it out…
I love this! Their song line up that night was: “All My Loving,” “Till There Was You,” “She Loves You,” “I Saw Her Standing There,” and “I Want To Hold Your Hand.” Can you imagine a more fabulous performance?
I actually discovered this sweet little collection a long time ago, but I’m finally sharing it with you! How fun is this? It’s barcodes good enough to eat
Carli reminded me that the Super Bowl is quickly approaching, and I need to decide what I’m making for our party! Katy is making jambalaya, Ashley is making a delicious dip…I’m thinking I may need to find some sort of tasty cheesey corn bread recipe. Do you have an amazing corn bread recipe for me to try? If so, please share!!
Am I obsessed with all things calendar & organization related? Yes. YES YES!!
So why did I never think of this before? Simple, but with the new year I’ve created a bit of a “Crafting Calendar” for myself. I have not yet made it into something pretty, but the point is that it EXISTS and if I share it with you, my crafty friends, it will me help me stay accountable. You may find many of these items on my 101 in 1001 list if you look closely!!
Without further ado…
January: Learn to knit and proceed to make a baby hat (okay, I did learn how…I just haven’t finished one quite yet)
February: Take a sewing class, purchase the rest of the materials for my t-shirt quilt, and begin prep work (I’m taking this class on WEDNESDAY!!)
April & May: Make a dress (gotta put the sewing class to really good use)
June, July, & August: Create the scrapbook of a lifetime of my college musical theater days with the bajillions of photos I recently ordered–that’s six semesters of musical theater photography GALORE.
September: Make a purse (will be sewing goddess by this point)
The end.
Yes, the list ends in September. I am working under the assumption that either a) I won’t have finished all my projects yet and will need some catch up time, or b) I will have discovered more hidden talents and crafting joys that I will want to work on.
So, feedback? Any additional projects you’d like to see happen? Any experience with or wisdom about some of these new projects that you would like to pass on to me?
As much as I love our porch, the loft, my crafting space, and even my bedroom, I think that my bookshelf is hands down my favorite “section” of our home. It’s warm and cozy, and so full of memories that a single blog post can hardly capture it all. I always smile when I look at it simply because it reminds me of what a blessed life I have lived so far, and it instills hope in me that I will continue to live a full and REAL life.
It’s memories of enchanted proms and childhood stories…
Of English classes that studied monsters and Caribbean literature, and of travels to France…
Of learning photography, and moments spent sitting on a rock, talking with my dad…
Of girlfriends who are beautiful, and of a time when I could speak and read French much better than I can now…
Of the issues facing our world, learned in classes and seen on trips to impoverished nations…
Every shelf tells a story. Life is not made of the items we own, but sometimes those very items are what remind us of how precious and glorious life really is. I hope you’re living a beautiful life today!
This is such a great, easy, light recipe, perfect for a weeknight dinner. I’m beginning to cook a bit more vegetarian lately, and this is definitely a keeper.
Ingredients:
1/2 lb small penne (or pasta of choice)
1 can chickpeas drained and rinsed
1/2 lemon juiced and zested
4 tablespoons good quality olive oil
3 tablespoons hot pasta water
2 tablespoons capers
1 teaspoon hot sauce or red pepper flakes
1/4 cup Parmigiano Reggiano Cheese, grated plus extra for serving
salt + pepper to taste
Directions:
Cook the pasta in salted, boiling water according to manufacturer directions. In a large bowl mix lemon juice, lemon zest, olive oil, capers, and hot sauce. Add the chickpeas and stir to coat. Drain the pasta, reserving some of the hot water.
Add the pasta to the chickpeas, stir in the cheese, while adding a bit of the pasta water as you mix (this helps to really pull everything together). Season with salt and pepper. Add more lemon juice/hot sauce to your liking. Serve with extra Parmesan Cheese.
