tag:blogger.com,1999:blog-254943962024-03-13T10:12:02.093-07:00Me and My ShadowMartihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.comBlogger88125tag:blogger.com,1999:blog-25494396.post-30137271926145813692011-08-27T15:53:00.000-07:002011-08-27T16:22:45.222-07:00Farmer's Market BentoI've become obsessed with bentos lately. I just love the aesthetics of the little lunches. I also love how they inspire me to pack healthful lunches. This semester I have class from 9AM to 4PM without any break at all, so a packed lunch is going to be a necessity.
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<br />Here's a bento I packed using my finds from our local Farmer's Market.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-CkcOae5194Q/Tll3rtcSiJI/AAAAAAAAACQ/VxibAKN3Ufg/s1600/003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-CkcOae5194Q/Tll3rtcSiJI/AAAAAAAAACQ/VxibAKN3Ufg/s320/003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5645675200701958290" /></a>
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<br />It includes Anpan (a bean paste filled bun), a salad, watermelon, juicy slices of a fresh peach, and a miniature chocolate bar as a treat.
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<br />The two tiers have lids and stack on top of each other like this...
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-oqxceod76xk/Tll5oDmw_ZI/AAAAAAAAACY/MCeY44VI14o/s1600/005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-oqxceod76xk/Tll5oDmw_ZI/AAAAAAAAACY/MCeY44VI14o/s320/005.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5645677336955256210" /></a>
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<br />The top part has a compartment for chopsticks or a fork. I was out of plastic forks, so I stuck a spoon in there to show how nicely it fits.
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<br />Here's the bento completely assembled and ready to go.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-E6Vxeylh6U0/Tll7LrCtfzI/AAAAAAAAACg/NI-a3ZI6-Fc/s1600/004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-E6Vxeylh6U0/Tll7LrCtfzI/AAAAAAAAACg/NI-a3ZI6-Fc/s320/004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5645679048348499762" /></a>
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<br />Happy eating!
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<br />Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com2tag:blogger.com,1999:blog-25494396.post-64573568996003381882010-08-11T11:50:00.000-07:002010-08-11T12:25:46.251-07:00Chocolate Chip Cookies!My son was in a baking mood and wanted to learn how to bake chocolate chip cookies. "What the heck." I said. I mean it's only 100 degrees outside. Why not heat up the inside of the house with a 375 degree oven? We didn't have any chocolate chips at the house, so we had to brave the scorching heat and Wal-Mart in order to get the chocolate chips. Why did I agree to this baking lesson again?<br /><br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4883164516/" title="Chocolate Chip Cookies 001 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4116/4883164516_ec8a714cb6.jpg" width="500" height="375" alt="Chocolate Chip Cookies 001" /></a><br /><br />Here we go. First you dump your flour in a mixing bowl.<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4882554459/" title="Chocolate Chip Cookies 002 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4082/4882554459_abd36c00f5.jpg" width="500" height="375" alt="Chocolate Chip Cookies 002" /></a><br /><br />Then you add baking soda and salt. Make sure you don't misread a teaspoon of salt as a tablespoon of salt. Phew, that was a close one.<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4882551153/" title="Chocolate Chip Cookies 003 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4141/4882551153_513b9e18a2.jpg" width="500" height="375" alt="Chocolate Chip Cookies 003" /></a><br /><br />Set aside the dry ingredients for a bit and grab another mixing bowl for the wet ingredients. You're going to need two sticks of softened butter. Mmmmmm, butter.<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4882548153/" title="Chocolate Chip Cookies 004 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4135/4882548153_8e38197f87.jpg" width="500" height="375" alt="Chocolate Chip Cookies 004" /></a><br /><br />Then add in granulated white sugar.<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4883152018/" title="Chocolate Chip Cookies 005 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4119/4883152018_fb02cf6260.jpg" width="500" height="375" alt="Chocolate Chip Cookies 005" /></a><br /><br />Now the brown sugar. Don't forget that you have to pack brown sugar.<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4882542283/" title="Chocolate Chip Cookies 006 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4140/4882542283_34a1f77dc4.jpg" width="500" height="375" alt="Chocolate Chip Cookies 006" /></a><br /><br />Then add a teaspoon of vanilla.<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4883146410/" title="Chocolate Chip Cookies 007 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4141/4883146410_d4a6439bd4.jpg" width="500" height="375" alt="Chocolate Chip Cookies 007" /></a><br /><br />Now cream the butter, sugar, and vanilla together. You may have to dodge flying bits of butter for the first couple of seconds until it gets incorporated. Don't worry. We'll work on keeping it in the bowl. It takes practice. Don't get frustrated. The dogs will eat the flying bits of butter off the floor. They like butter and sugar just as much as humans.<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4883143754/" title="Chocolate Chip Cookies 008 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4093/4883143754_1f7084733c.jpg" width="500" height="375" alt="Chocolate Chip Cookies 008" /></a><br /><br />Now beat the eggs into the butter and sugar mixture.<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4883140942/" title="Chocolate Chip Cookies 009 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4100/4883140942_84f5083d87.jpg" width="500" height="375" alt="Chocolate Chip Cookies 009" /></a><br /><br />Add the dry ingredients to the wet ingredients. Not all at once. Just a little at a time. It's easier to stir that way.<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4883134506/" title="Chocolate Chip Cookies 011 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4120/4883134506_d4a09f96ed.jpg" width="500" height="375" alt="Chocolate Chip Cookies 011" /></a><br /><br />Then add the entire package of chocolate chips. Yes, the entire package. I braved Wal-mart for those semi-sweet morsels, now dump 'em ALL in that bowl.<br /><br />Stir.<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4883137522/" title="Chocolate Chip Cookies 010 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4115/4883137522_7edab130a8.jpg" width="500" height="375" alt="Chocolate Chip Cookies 010" /></a><br /><br />And stir. Use those muscles.<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4882525151/" title="Chocolate Chip Cookies 012 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4137/4882525151_760063f153.jpg" width="500" height="375" alt="Chocolate Chip Cookies 012" /></a><br /><br />Place spoonfuls of dough on a cookie sheet and bake for about 10 minutes at 375 degrees.<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4882521633/" title="Chocolate Chip Cookies 013 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4122/4882521633_8f06340ecb.jpg" width="500" height="375" alt="Chocolate Chip Cookies 013" /></a><br /><br />Now drool and eat while they are still warm and gooey.<br /><br />Great job, kid! Now clean up your mess while your mother goes and lays on her bed under the ceiling fan.Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com1tag:blogger.com,1999:blog-25494396.post-76902921986179621112010-07-17T09:47:00.000-07:002010-07-17T10:13:49.028-07:00Strawberry ParfaitsIt's too hot to really cook, but my son found this simple recipe for a Strawberry Parfait, and with some minor adjustments we made it even more simple. In the words of Donkey from Shrek, everybody loves a parfait.<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4801719103/" title="Cooking Lesson; Strawberry Parfait 001 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4078/4801719103_af8ea1915a.jpg" width="500" height="375" alt="Cooking Lesson; Strawberry Parfait 001" /></a><br /><br />First you have to wash your strawberries. You don't have to wear rubber band bracelets when you do this, but if you want to look cool, you probably should.<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4802348366/" title="Cooking Lesson; Strawberry Parfait 002 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4093/4802348366_b1465d153a.jpg" width="500" height="375" alt="Cooking Lesson; Strawberry Parfait 002" /></a><br /><br />Then slice your berries. <br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4801713493/" title="Cooking Lesson; Strawberry Parfait 003 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4074/4801713493_a0f1015a64.jpg" width="500" height="375" alt="Cooking Lesson; Strawberry Parfait 003" /></a><br /><br />Next you are going to want to sweeten the strawberries with a bit of sugar.<br />Can I just say how delicious these particular strawberries were? I had quit buying strawberries, because they had been tasting a lot like, um, well, a lot like nothing. However, these strawberries were sweet, juicy, and delicious. Summer in a bowl.<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4802342962/" title="Cooking Lesson; Strawberry Parfait 004 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4094/4802342962_ce60f592f5.jpg" width="500" height="375" alt="Cooking Lesson; Strawberry Parfait 004" /></a><br /><br />The original recipe calls for you to cook up some pudding. It's too hot to use the stove and we were too lazy anyway. We bought already made vanilla pudding and emptied the containers into a bowl. We then quickly disposed of the containers, stood back and proclaimed, "Look! Pudding!"<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4801707443/" title="Cooking Lesson; Strawberry Parfait 005 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4119/4801707443_46a2c164ba.jpg" width="500" height="375" alt="Cooking Lesson; Strawberry Parfait 005" /></a><br /><br />Stir some Cool Whip into your pudding to make it light and fluffy.<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4802336606/" title="Cooking Lesson; Strawberry Parfait 006 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4138/4802336606_ae0341e06b.jpg" width="500" height="375" alt="Cooking Lesson; Strawberry Parfait 006" /></a><br /><br />Now you are going to layer the pudding/cool whip mixture and the strawberries into glasses. <br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4802334072/" title="Cooking Lesson; Strawberry Parfait 007 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4100/4802334072_ca047a101c.jpg" width="500" height="375" alt="Cooking Lesson; Strawberry Parfait 007" /></a><br /><br />Continue layering until the glass is filled to the top. Then at the very top add a little dollop of Cool Whip.<br /><br /><a href="http://www.flickr.com/photos/cherokeemud/4801698439/" title="Cooking Lesson; Strawberry Parfait 008 by Marti515, on Flickr"><img src="http://farm5.static.flickr.com/4100/4801698439_ae62a066c1.jpg" width="500" height="375" alt="Cooking Lesson; Strawberry Parfait 008" /></a><br /><br />Voila! Sit out on your back porch and enjoy the fact that you didn't have to use the stove or oven to create this delicious treat.Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com0tag:blogger.com,1999:blog-25494396.post-11159107877473351112010-06-28T07:34:00.000-07:002010-06-28T07:37:34.257-07:00Sitting on the Dock of the Bay<img src="http://farm5.static.flickr.com/4094/4741958149_7e53abcc1d.jpg"><br /><br />Summer school is whipping my butt, so this is all have for you right now. Cooking lessons will resume eventually.Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com2tag:blogger.com,1999:blog-25494396.post-9132553144266358232010-06-16T12:28:00.000-07:002010-06-16T12:40:58.302-07:00BMX RacingMy son races BMX here in Missouri almost every week. This past week we decided to try out a new track in Oklahoma. <br /><br /><img src="http://farm5.static.flickr.com/4046/4707181464_4460811652.jpg"><br /><br />Here he is at the starting gate.<br /><br /><img src="http://farm5.static.flickr.com/4009/4706538235_d8dbc67905.jpg"><br /><br />And they're off!<br /><br /><img src="http://farm5.static.flickr.com/4027/4706536197_05544cfb7b.jpg"><br /><br />C'mon dude! Don't lose steam now! Pedal!<br /><br />He came in third. He was having some problems with his pedals. He's still not completely used to the new "click-in pedals" that his dad bought him Puerto Rico, but he's getting there.<br /><br /><img src="http://farm5.static.flickr.com/4057/4706546147_f63fd7eae0.jpg"><br />Racing sure does wear a guy out. I don't know what excuse the dog has.<br /><br /><img src="http://farm5.static.flickr.com/4020/4707185256_526b5f78c3.jpg"><br /><br />And just to give fair screen time to my baby....isn't he precious!?Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com1tag:blogger.com,1999:blog-25494396.post-1206333583782361632010-06-12T15:06:00.001-07:002010-06-13T09:21:27.818-07:00Pizza. Pizza.Okay, here's an easy one. Pizza. I want to teach my son how to cook, so that when he moves out on his own he won't starve. I realize that pizza is something you can have delivered right to your front doorstep. However, I know what it's like to be a poor college student trying to survive from one financial aid disbursement to the next. Believe me. I know. Ordering pizza can be quite expensive, so it's good to know how to make your own pizza creation. It usually tastes better than delivery, and it sure as heck tastes better than frozen. So, let's make pizza.<br /><br />I usually make my own pizza crust from scratch, but my oldest sister fixed a pizza for me not too long ago utilizing Jiffy pizza crust mix and it tasted great. It also only costs $.59. Can't beat that for a poor college kid. I mean come on. That's right up there with Ramen noodles.<br /><br /><img src="http://farm5.static.flickr.com/4052/4696631788_95f40d58a1.jpg"><br />For this pizza we are going half and half. My son wanted BBQ chicken pizza and I wanted just a simple basil and cheese pizza. For the BBQ chicken half of the pizza, you need to cut up boneless, skinless chicken breasts into 1 inch cubes and cook them in a skillet over medium heat until no longer pink and the juices run clear. Then set aside while you make the crust. <br /><br /><img src="http://farm5.static.flickr.com/4021/4695993981_2aa5eac0eb.jpg"><br />Put the Jiffy pizza crust mix in a bowl with water and knead the resulting dough. Let the dough rise in a covered bowl in a warm place for 5 minutes.<br /><br /><img src="http://farm2.static.flickr.com/1272/4695988999_228cfb5a85.jpg"><br />After the dough has risen, place it on a pizza pan or cookie sheet and spread it out across the pan using your fingers. You may want to lightly spray the pan with cooking spray, although that sometimes makes it difficult to spread out the dough. Prebake the crust in a 400 degree oven for about 3 to 4 minutes.<br /><br /><img src="http://farm5.static.flickr.com/4018/4696617208_7631093499.jpg"><br />Next spread BBQ sauce (We used Billy Sims BBQ sauce, because there is nothing better) over one half of the pizza.<br /><br /><img src="http://farm5.static.flickr.com/4016/4696612224_c1c0c0b083.jpg"><br />Then spread tomato pizza sauce over the other half. You can use homemade sauce or sauce from a jar like we did.<br /><br /><img src="http://farm5.static.flickr.com/4031/4696607452_dc2a764a7a.jpg"><br />Spread shredded chicken over the BBQ side and torn basil leaves over the tomato side.<br /><br /><img src="http://farm5.static.flickr.com/4019/4696602566_bb731fae0d.jpg"><br />Top with shredded mozzarella cheese and bake in a 400 degree oven for about ten minutes.<br /><br /><img src="http://farm5.static.flickr.com/4012/4695964253_c4d93542ca.jpg"><br />Let it cool for at least five minutes before you slice it.<br /><br />We also made blueberry cobbler, but my camera battery died without warning while we were in the middle of the process.<br /><br /><img src="http://farm5.static.flickr.com/4032/4695959189_2ea04a1f6d.jpg"><br />I was only able to get this picture of my son buttering the bottom of the pan.<br /><br /><img src="http://farm5.static.flickr.com/4016/4696586744_8f3bdcf65a.jpg"> <br />And this picture of my son melting butter in the microwave.<br /><br />You will just have to use your imagination now.....................and through the miracle of the Internet, we have.....<br /><br /><img src="http://farm5.static.flickr.com/4011/4695948571_3b78dc0c74.jpg"><br />A delicious blueberry cobbler with vanilla ice cream on the side.<br /><br /><img src="http://farm5.static.flickr.com/4068/4694020053_9e3faf443a.jpg"><br />It is recommended that after eating pizza, cobbler and ice cream that you go on a bike ride.Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com1tag:blogger.com,1999:blog-25494396.post-79560285587379042022010-06-06T17:08:00.000-07:002010-06-06T17:11:07.222-07:00Killing Two Birds with One Stone<img src="http://farm5.static.flickr.com/4005/4676961262_b27a356706.jpg"><br /><br />This is what you call killing two birds with one stone. I took my son to the community pool where he spent a few hours surfing and swimming and I caught up on my studying. He was happy, I was....caught up.Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com0tag:blogger.com,1999:blog-25494396.post-14172012722862177222010-06-04T14:39:00.000-07:002010-06-04T15:38:40.432-07:00A Taste of the CaribbeanMy ex-husband and father of my son is Puerto Rican. He lives in a little town in the northwest part of the island called Quebradillas. When we were married, I learned to make all sorts of Puerto Rican dishes, but this one is probably my favorite. It's called Tostones (pronounced toes-tone-as) which literally translates to stones in English. Basically, it's just fried plantain. You can not eat plantain raw like you can a banana. You have to cook it to get rid of the naturally occurring acid the fruit produces. Otherwise, you will burn your little mouth.<br /><br /><img src="http://farm5.static.flickr.com/4047/4670269704_0f0021cf3e.jpg"><br />This is a plantain. The bottom one that you see there. Yeah, that one. That's the plantain. The top one is a somewhat largish banana. Ideally, when making Tostones, you want your plantain to be green (unripe), because as they ripen they sweeten and Tostones are traditionally a savory, potato chipy, kind of snack/side dish. However, I went to three stores before I even found plantains here in Springfield, MO, so I wasn't going to be picky about the ripeness of my plantain. <br /><br /><img src="http://farm5.static.flickr.com/4024/4670276750_1bdc5f694d.jpg"><br />You can't really peel a plantain like a banana, especially if it's a green one. You're going to have to use a knife to get the peel off. You just need to make a shallow cut through the skin down the entire length of the plantain, and then wiggle the fruit out of its wrapper.<br /><br /><img src="http://farm5.static.flickr.com/4035/4670282666_2f5dd92a73.jpg"><br />Cut the plantain into 3/4 to 1 inch slices. You want them this thick, because in a minute we are going to smash them flat as a pancake and if you slice them too thin things just won't work out properly. Trust me on this.<br /><br /><img src="http://farm5.static.flickr.com/4004/4670288534_979d622efc.jpg"><br />Heat vegetable oil over medium heat and fry your plantain slices until golden.<br /><br /><img src="http://farm5.static.flickr.com/4059/4670294360_d822683317.jpg"><br />This is a proper plantain smasher. That's what I call it, I'm not sure what the official name for it is, but plantain smasher works for me. I purchased this one in Puerto Rico. Surely, someone, somewhere in the United States sells these, but I'm not sure. If you don't have one, just use the bottom of a glass to smash your plantains.<br /><br /><img src="http://farm5.static.flickr.com/4046/4669673767_5f0896fb49.jpg"><br />Move your golden, fried plantain slices to a paper towel lined plate to drain.<br /><br /><img src="http://farm5.static.flickr.com/4030/4670306686_4c094012d8.jpg"><br />Then you put a single slice into the plantain smasher<br /><br /><img src="http://farm5.static.flickr.com/4071/4669687865_8c600507d7.jpg"><br />And SMASH! This is my son's favorite part.<br /><br /><img src="http://farm5.static.flickr.com/4041/4670320494_c5490519b8.jpg"><br />Now you have a flat plantain. It's almost a Tostone, but not quite.<br /><br /><img src="http://farm5.static.flickr.com/4049/4669706923_1eefb9879b.jpg"><br />To turn it into a full fledged Tostone, you have to fry it again. Fry it for about three to four minutes until golden brown and slightly crispy on the outside, but still a bit soft on the inside.<br /><br /><img src="http://farm5.static.flickr.com/4030/4670337612_775c86fa30.jpg"><br />Drain on a paper towel lined plate again and add whatever seasonings your creativity allows. We just went with your basic light salting. Since our plantain was yellow instead of green, our Tostones had a slight sweetness to them. If you go traditional and use a green plantain, your Tostones won't be sweet. They will have more of a potato type flavor. I almost didn't get a picture of the finished product, because the Tostones were being eaten almost as fast as they were being taken out of the hot oil. Notice the half-eaten one on the bottom left.<br /><br /><img src="http://farm5.static.flickr.com/4002/4670344116_d073c7a00f.jpg"><br />Seriously, Son, you need to at least wait until they've cooled off a bit. Oh, and um, cut your fingernails.Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com2tag:blogger.com,1999:blog-25494396.post-12097497284576119752010-06-02T11:24:00.000-07:002010-06-02T12:03:37.546-07:00Migas!Hey, look! It's a meatless cooking lesson. My son is going to cook <a href="http://thepioneerwoman.com/cooking/2008/09/ree-drummond-migas/">migas</a>. Now, migas certainly can have meat added to them, but we went meatless for this meal.<br /><br />First thing you should do is go ahead and chop all the veggies and herbs, so that they will be ready to go when you need them.<br /><br /><img src="http://farm5.static.flickr.com/4072/4664118066_e2b5e6c273.jpg"><br />Chop yourself some onion<br /><br /><img src="http://farm5.static.flickr.com/4055/4664120208_4b55dbcbfa.jpg"><br />Then some green bell pepper<br /><br /><img src="http://farm5.static.flickr.com/4011/4664122380_23acb41786.jpg"><br />And a red bell pepper. I think my baby has this chopping thing down. Look at those knife skills.<br /><br /><img src="http://farm5.static.flickr.com/4003/4664124298_064c28297e.jpg"><br />Now you are going to need to finely dice an jalapeno. You might want to wear gloves when handling hot peppers, but we didn't have any rubber gloves in the house. Instead, my son was very careful not to touch his face and then he immediately washed his hands after handling the pepper.<br /><br /><img src="http://farm5.static.flickr.com/4001/4664130056_e4f8ba26a6.jpg"><br />Last but not least, chop up some cilantro. About 1/2 a cup should be fine. The recipe also called for chopped tomatoes, but neither my son nor I like tomatoes (unless they come in the form of salsa, ketchup, or marinara). Therefore, we left them out of our migas.<br /><br /><img src="http://farm5.static.flickr.com/4011/4664126100_d4f2f9ec31.jpg"><br />Now crack about ten eggs into a bowl. Make sure you don't get any shells in there. Nobody likes crunchy eggs. Add a bit of milk or half and half to help make the eggs fluffy.<br /><br /><img src="http://farm5.static.flickr.com/4028/4663506737_67452fb8c4.jpg"><br />Give the eggs a good whisk and then set aside for a minute or two.<br /><br /><img src="http://farm5.static.flickr.com/4062/4663511063_1b16741b26.jpg"><br />Add a few tablespoons of canola oil to a skillet and fry about four corn tortillas until they're crispy.<br /><br /><img src="http://farm5.static.flickr.com/4063/4664134766_5fa345b862.jpg"><br />Once you have your tortillas nice and crispy, chop them up into bite sized pieces.<br /><br /><img src="http://farm5.static.flickr.com/4053/4664137134_beffe3244e.jpg"><br />Melt some butter in a skillet over medium heat.<br /><br /><img src="http://farm5.static.flickr.com/4041/4664139546_f1d491a1fc.jpg"><br />Add the onions and bell peppers. Cook until nice a caramelized. Hey, the stirring skills are getting better too.<br /><br /><img src="http://farm5.static.flickr.com/4064/4663520373_13fe08815b.jpg"><br />Now go ahead and add the tortillas and jalapenos to the skillet with the onions and bell peppers. Turn the heat down to low.<br /><br /><img src="http://farm5.static.flickr.com/4042/4664144694_065264de21.jpg"><br />Let the pan cool down a little bit and then add your eggs to the skillet.<br /><br /><img src="http://farm5.static.flickr.com/4021/4664147104_bc3b2f2d1f.jpg"><br />Once your eggs have set up, add about a cup of shredded cheese and the chopped cilantro.<br /><br /><img src="http://farm5.static.flickr.com/4063/4663528451_9d90998256.jpg"><br />Top with salsa, sour cream, avocado, etc... and dig in. Yummy!Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com2tag:blogger.com,1999:blog-25494396.post-70373586223057116692010-05-28T11:09:00.000-07:002010-05-28T11:53:05.615-07:00Cooking Lessons ContinueNext on the menu are <a href="http://thepioneerwoman.com/cooking/2010/02/mac-cheese-meatballs-and-the-winners/">Comfort BBQ Meatballs.</a> *sigh* More meat. I'm sensing a theme here and I'm not exactly sure what it means.<br /><br /><img src="http://farm5.static.flickr.com/4028/4647501881_401c0e978d.jpg"><br />First you need to put about a pound to a pound and a half of ground beef in a bowl and then add your oats.<br /><br /><img src="http://farm4.static.flickr.com/3399/4647503617_10c31395be.jpg"><br />Then add a cup of milk<br /><br /><img src="http://farm5.static.flickr.com/4007/4647505409_4e451a2ac6.jpg"><br />Then you need to finely chop some onion. Not too much. A couple of tablespoons will do. Now add that to the bowl.<br /><br /><img src="http://farm5.static.flickr.com/4032/4648122178_8835bddbfb.jpg"><br />Oh yeah. Don't forget the salt and pepper. Son, that seems like an awkward way to put salt in a bowl. Is your hand on backwards or something?<br /><br /><img src="http://farm4.static.flickr.com/3399/4647509093_76dbbfa315.jpg"><br />Now give it a stir. Mmmm, oatmeal cookies. Oops, sorry forgot where I was there for a moment. <br /><br /><img src="http://farm5.static.flickr.com/4051/4647511039_2b99581bcb.jpg"><br />Roll the meat mixture into little balls and refrigerate for about 45 minutes, so that they firm up a bit. Otherwise, they will fall apart when you try to brown them.<br /><br /><img src="http://farm5.static.flickr.com/4052/4647512661_a2f0b72536.jpg"><br />Once those little meatballs are cold give them a roll in some flour, just enough to lightly coat the outside.<br /><br /><img src="http://farm5.static.flickr.com/4061/4648129190_02b7e3f6d9.jpg"><br />Place the flour coated meatballs in a skillet and brown on all sides.<br /><br /><img src="http://farm5.static.flickr.com/4016/4648131166_c69ea5587a.jpg"><br />Work in small batches. If you learn nothing from Julia Child, learn this, do not crowd the pan. Transfer the browned meatballs to a casserole dish.<br /><br /><img src="http://farm4.static.flickr.com/3399/4648133076_2246d24ce9.jpg"><br />Once you've got the meatballs all browned, make the sauce. You'll need ketchup, sugar, white vinegar, Worcestershire sauce, hot sauce, and some more finely diced onions.<br /><br /><img src="http://farm5.static.flickr.com/4053/4648134936_5ec019b607.jpg"><br />Pour the sauce over the meatballs and wish for better lighting in the kitchen. The meatballs look a little yellow. Moving on.<br /><br /><img src="http://farm5.static.flickr.com/4056/4647521867_033ac711a2.jpg"><br />Cook in a 350 degree oven for about 45 minutes. <br /><br /><img src="http://farm5.static.flickr.com/4007/4648138656_7ea41b6386.jpg"><br />While you are waiting for the meatballs to cook, clean up your mess. Mom doesn't like a messy kitchen.<br /><br /><img src="http://farm5.static.flickr.com/4005/4648140326_afea1b618a.jpg"><br />This cute, little creature will be happy to help you clean up the floors.<br /><br /><img src="http://farm4.static.flickr.com/3399/4648142296_2062d26bd8.jpg"><br />And just to balance out all this meat, here is what I had for dinner. <a href="http://www.101cookbooks.com/archives/pappardelle-with-spiced-butter-recipe.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+101Cookbooks+%28101+Cookbooks%29">Pappardelle with spiced butter.</a><br /><br />My son could eat his weight in these sweet and tangy meatballs. Try them. You'll like them.Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com2tag:blogger.com,1999:blog-25494396.post-9734903992218376342010-05-26T17:50:00.000-07:002010-05-26T18:16:21.222-07:00My Daily WalkThere is a wonderful walking trail behind my house. I usually walk in the mornings and then my son and I ride our bikes in the evenings down this trail. These are some of the sights I see on the way. The pictures were taken with my phone, so they are not great quality.<br /><br /><img src="http://farm5.static.flickr.com/4007/4643649858_1bb2130a4d.jpg"><br /><br /><img src="http://farm5.static.flickr.com/4028/4643033823_5c1bc858b9.jpg"><br /><br /><img src="http://farm5.static.flickr.com/4032/4643627868_bf7be26b4d.jpg"><br /><br />This is a picture of a community park that thinks it's a farm, or maybe it's a farm that thinks it's a community park. Either way, it's a cool concept and it has a playground, a fishing pond, lots of barnyard animals, and plenty of gardens.<br /><br /><img src="http://farm5.static.flickr.com/4014/4643648590_03b4061fab.jpg">Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com1tag:blogger.com,1999:blog-25494396.post-21794207458478384792010-05-19T14:04:00.000-07:002010-05-19T15:15:10.207-07:00Steak SandwichesSteak Sandwiches? What the heck? I'm a vegetarian! Oh, well. I'll find something else to eat. My son saw this recipe in the <a href="http://thepioneerwoman.com/">Pioneer Woman Cookbook</a> and wanted to make it. Who am I to deprive a little carnivore? We didn't have any Worcestershire sauce and he didn't want any of Frank's Red Hot. Actually, he did at first, but then chickened out at the last minute. What I'm trying to say here is our version is a loose translation of <a href="http://thepioneerwoman.com/">Ree Drummond's</a> version. Let's get on with it, shall we?<br /><br /><img src="http://farm5.static.flickr.com/4012/4622732804_72070ed9d3.jpg"><br />First you slice an onion. I was told the goggles were for the deadly onion fumes. I'm not sure what the fatigues were for. It may have something to do with the fact that we are currently getting a free preview of the Military Channel this month, but I'm not sure. WATCH THOSE FINGERS, SOLDIER!<br /><br /><img src="http://farm5.static.flickr.com/4027/4622736384_029afa9730.jpg"><br />Add a 1/4 stick of butter to a skillet and melt over medium-low heat.<br /><br /><img src="http://farm5.static.flickr.com/4042/4622740324_4f4eb06be4.jpg"><br />Add your onion to the pan and caramelize them. Stirring occasionally.<br /><br /><img src="http://farm5.static.flickr.com/4011/4622138265_24f55f3628.jpg"><br />While you are waiting for the onion to caramelize, go ahead and slice up some cubed steak into 1 inch strips. I think I need to buy a cutting board specifically for meat, because I refused to let my son cut his meat on my veggie cutting board. Sorry, ain't gonna happen. WATCH THOSE FINGERS, SOLDIER!<br /><br /><img src="http://farm2.static.flickr.com/1170/4622748254_68c7ba4416.jpg"><br />Don't forget the onion! You don't want those babies to burn, just caramelize. When the onions are a nice golden-brown color, remove them from the skillet and set aside for a minute.<br /><br /><img src="http://farm4.static.flickr.com/3406/4622752062_0a68a638f7.jpg"><br />Back to the steak. Sprinkle it with seasoning. We used seasoning salt, lemon pepper, and black pepper.<br /><br /><img src="http://farm5.static.flickr.com/4020/4622149313_a84a8d1a42.jpg"><br />Add a couple of tablespoons of butter to the skillet.<br /><br /><img src="http://farm5.static.flickr.com/4007/4622758854_ff64556d62.jpg"><br />Add your strips of steak to the skillet and cook until nice and brown.<br /><br /><img src="http://farm5.static.flickr.com/4063/4622761942_0483bd6573.jpg"><br />Add the onions back into the skillet and warm them back up.<br /><br /><img src="http://farm4.static.flickr.com/3365/4622765128_89361e3eba.jpg"><br />Next, slice yourself a roll. WATCH THOSE FINGERS, SOLDIER! Yeah, he got tired of me doing that too.<br /><br /><img src="http://farm5.static.flickr.com/4034/4622768424_77407eb52b.jpg"><br />Now, butter that roll. Lots of butter in this recipe.<br /><br /><img src="http://farm5.static.flickr.com/4043/4622166005_3790a59c9f.jpg"><br />Toast the bread in a skillet, on a griddle, or in the toaster oven as we did.<br /><br /><img src="http://farm5.static.flickr.com/4007/4622774620_4ed2f134d4.jpg"><br />After your bread is toasted, spoon on the steak and onions. You can add cheese if it suits you. My son wanted it plain.<br /><br /><img src="http://farm4.static.flickr.com/3345/4622172115_f1f6b0d64d.jpg"><br />The verdict: Messy and delicious!Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com2tag:blogger.com,1999:blog-25494396.post-91688903453461052412010-05-17T11:03:00.000-07:002010-05-17T12:45:41.654-07:00Soft Shell TacosMy son had his first introductory cooking lesson. I thought it was best to keep it simple and basic, so we went with soft shell tacos. <br /><br /><img src="http://farm4.static.flickr.com/3314/4616363318_977725438a.jpg"><br />First you break up the ground beef into a skillet and brown over medium heat. Make sure you stare at it until it starts to sizzle. Oh, okay, that part is optional.<br /><br /><img src="http://farm4.static.flickr.com/3367/4615673297_266048ba25.jpg"><br />Stir the meat every once in a while as it's browning. Whoa, slow down. The meat is trying to escape. Try to keep as much meat in the pan as possible please. Your mother will thank you for it. <br /><br /><img src="http://farm5.static.flickr.com/4012/4615677375_c768122127.jpg"><br />It looks like we're going to have to work on your stirring skills, young grasshopper.<br /><br /><img src="http://farm5.static.flickr.com/4043/4615681697_224e193f0b.jpg"><br />Once the meat has been browned, drain off the fat, and then add a package of taco seasoning.<br /><br /><img src="http://farm5.static.flickr.com/4049/4616299848_5aa79e70aa.jpg"><br />Then add 3/4 a cup of water, mix it all together, and simmer, uncovered, for ten minutes.<br /><br /><img src="http://farm4.static.flickr.com/3323/4616307882_07d1c681c6.jpg"><br />While the meat is simmering, get yourself another skillet over medium low heat and add a dollop of butter. I do believe he's mastered the sizzle.<br /><br /><img src="http://farm4.static.flickr.com/3324/4615697577_c0cbd589e5.jpg"><br />Next add your tortilla to the pan. We used soft white corn tortillas.<br /><br /><img src="http://farm4.static.flickr.com/3335/4615702559_8d8764c733.jpg"><br />After about a minute, flip the tortilla to the other side and cook until warm and floppy. Yes, floppy.<br /><br /><img src="http://farm4.static.flickr.com/3318/4615709317_441e32d758.jpg"><br />When your tortilla is warm and floppy, move it to a plate and add a spoonful of your taco meat.<br /><br /><img src="http://farm4.static.flickr.com/3363/4616330332_425843f0fe.jpg"><br />You'll want to add your cheese next. It's essential that you put the cheese on right after the hot taco meat, so that the cheese melts and gets all yummy and gooey. Yes, gooey.<br /><br /><img src="http://farm5.static.flickr.com/4010/4616336620_2e4ca6bf79.jpg"><br />Then add whatever toppings you like, lettuce, tomato, avocado, onions, salsa, sour cream, guacamole, black olives, etc. Go on. Get wild with that taco.<br /><br /><img src="http://farm5.static.flickr.com/4068/4615733745_ae4f8b8c7b.jpg"><br />Fold one side over. Look how perfect my son's first taco came out. It's a beaut!<br /><br /><img src="http://farm5.static.flickr.com/4034/4616352918_05c427fa4d.jpg"><br />Now, using your best taco neck bend, take yourself a bite and be proud of what you created.<br /><br /><img src="http://farm5.static.flickr.com/4056/4616357710_bb5073a273.jpg"><br />I'm a vegetarian, so I didn't eat the taco meat my son prepared. I had roasted, seasoned, chickpeas instead. YUM!Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com0tag:blogger.com,1999:blog-25494396.post-3099398628497912172010-05-16T13:05:00.000-07:002010-05-16T13:08:20.967-07:00Cooking LessonsMy son turned 12 years old yesterday. I've decided it's time he learned to cook, and I don't mean reheating things in the microwave. He's already got that mastered. No, I mean it's time for him to learn to really cook. I'm going to make a good faith effort to document his progress and the recipes we try here on the blog. Wish us luck.Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com0tag:blogger.com,1999:blog-25494396.post-51201891983701023512009-09-13T16:16:00.000-07:002009-09-13T16:56:19.342-07:00Hearty Cheese Soup & Tomato Bread PuddingFound this soup recipe in Taste Of Home's Halloween Magazine. Sorry don't have a picture for this one.<br /><br />HEARTY CHEESE SOUP<br /><br />serves 2<br /><br />1-1/2 cups cubed peeled potatoes<br />1/2 cup water<br />1/4 cup sliced celery<br />1/4 cup sliced fresh carrots<br />2 tablespoons chopped onion<br />1/2 teaspoon chicken or veggie bouillon granules<br />1/2 teaspoon dried parsley flakes<br />1/4 teaspoon salt<br />Dash Pepper<br />1-1/2 teaspoons all-purpose flour<br />3/4 cup milk<br />1/4 pound process cheese (Velveeta), cubed<br /><br />1. In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until the potatoes are tender.<br /><br />2. In a small bowl, combine the flour and milk until smooth. Stir into the vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until melted.<br /><br /><br /><br />My mom tore this recipe out of the newspaper and gave it to me. I do have a pic for this one, but I am definitely not a food photographer.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2467/3917017593_e3a1d5a57b_m.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 180px;" src="http://farm3.static.flickr.com/2467/3917017593_e3a1d5a57b_m.jpg" border="0" alt="" /></a><br /><br /><br /><br />TOMATO BREAD PUDDING<br /><br />3 pounds Roma tomatoes, halved lenghtwise<br />1 teaspoon thyme<br />1/2 teaspoon basil<br />3/4 teaspoon salt<br />1/2 teaspoon pepper<br />1/2 cup extra virgin olive oil, divided<br />1 head garlic, left whole<br />10 cups cubed (1 inch) country-style Italian bread (about one pound)<br />2 cups whole milk<br />1 cup heavy cream<br />8 large eggs<br />2 cups Fontina cheese (8oz), coarsely grated<br />1/2 cup Parmigiano-Reggiano, grated<br /><br />Preheat oven to 400 degrees. Butter a 3-quart shallow baking dish. Toss tomatoes in a bowl with thyme and basil, 1 tablespoon of the oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Arrange tomatoes, cut sides up in a large, heavy sheet pan with sides. Cut off and discard 1/4 inch from top of garlic head to expose cloves, then place on a sheet of foil and drizzle with 1 teaspoon of the oil. Wrap garlic in foil and roast alongside tomatoes until tomatoes are browned but still juicy and garlic is soft, about 50 to 60 minutes.<br /><br />While garlic and tomatoes roast, toss bread cubes in a large bowl with remaining oil until coated, then spread out on a large sheet pan and bake until golden brown, 20 to 25 minutes. Cool in pan. <br /><br />Remove garlic and tomatoes from the oven and cool garlic to warm. Remove peel from roasted cloves and smash cloves with the back of a fork to make a puree.<br /><br />Reduce oven temperature to 350 degrees. Whisk together milk, cream, eggs, garlic puree, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Stir in cheeses.<br /><br />Transfer bread to baking dish, then pour egg mixture over bread and add tomatoes, pushing some down between bread cubes. Bake until firm and golden brown in spots, 50 to 60 minutes.Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com0tag:blogger.com,1999:blog-25494396.post-25137727964474091422008-04-10T09:15:00.000-07:002008-04-11T09:20:34.914-07:00Flood Day!Schools are closed in our area today, because a lot of the roads are impassable due to flooding. We get snow days from time to time during the winter, but I do not believe there has ever been a flood day. The kids are having a ball playing outside on this sunny, warm, spring day. It is weird. Flood day. Whodda thought?Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com1tag:blogger.com,1999:blog-25494396.post-55151978621516511692008-04-03T15:31:00.001-07:002008-04-03T15:31:58.753-07:00All tied up and no where to go<div style="float: right; margin-left: 10px; margin-bottom: 10px;"> <a href="http://www.flickr.com/photos/cherokeemud/2357503937/" title="photo sharing"><img src="http://farm3.static.flickr.com/2003/2357503937_228675bea6_m.jpg" alt="" style="border: solid 2px #000000;" /></a> <br /> <span style="font-size: 0.9em; margin-top: 0px;"> <a href="http://www.flickr.com/photos/cherokeemud/2357503937/">All tied up and no where to go</a> <br /> Originally uploaded by <a href="http://www.flickr.com/people/cherokeemud/">Marti515</a> </span></div>What's the first thing you do when you arrive at Walt Disney World? Tie up your cousin with hotel pillow cases of course.<br clear="all" />Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com0tag:blogger.com,1999:blog-25494396.post-85313948556278862162008-03-04T12:44:00.000-08:002008-03-04T17:21:50.915-08:00May I borrow your kidney?My son was born with a multicystic kidney. This kidney has had zero function since before he was born. His other kidney has been fine up until a year ago. Last March we found out that his "good" kidney has now developed about three cysts and maybe some tiny ones that we just can't see yet. I took Austin to his pediatric nephrologist today and not much has really changed. That's the good news. The bad news is that Austin will probably have to have a kidney transplant down the road. Not anytime soon, thank goodness, but sometime. Hopefully, he will reach adulthood before that happens. <br /><br />In unrelated news, I am waiting for an email to come through from Oklahoma State University telling whether or not I have been accepted into their clinical psychology doctorate program. They only take 5 students per year. The lab I'm wanting in is only accepting 1 of those students. ONE! I'm currently in Northeastern State University's counseling program, but I want clinical psych and I want OSU. I interviewed this past weekend and they said we would know by today or tomorrow whether or not we have been accepted. There were over 120 applicants and only 20 got invited to have an interview and now only 5 of us will be allowed to enroll in the Fall. Keep your fingers and toes crossed for me.<br /><br /><b>Update:</b><br /><br />I didn't get in. I guess I'll stay at NSU.Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com2tag:blogger.com,1999:blog-25494396.post-55319197951867553962008-02-24T16:24:00.001-08:002008-02-24T16:27:07.673-08:00Quinoa<div style="float: right; margin-left: 10px; margin-bottom: 10px;"> <a href="http://www.flickr.com/photos/cherokeemud/2290070750/" title="photo sharing"><img src="http://farm3.static.flickr.com/2162/2290070750_0f431d0531_m.jpg" alt="" style="border: solid 2px #000000;" /></a> <br /> <span style="font-size: 0.9em; margin-top: 0px;"> <a href="http://www.flickr.com/photos/cherokeemud/2290070750/">Quinoa</a> <br /> Originally uploaded by <a href="http://www.flickr.com/people/cherokeemud/">Marti515</a> </span></div>I've been learning how to use this new grain. Well, it's new to me. Actually the grain itself is ancient. Not the specific grain I used. I mean the type of grain I used. Oh, never mind. The grain is <a href="http://en.wikipedia.org/wiki/Quinoa">quinoa</a> (keen-wa), and I found a recipe I wanted to try over at <a href="http://blog.fatfreevegan.com/2008/02/vegetable-fried-quinoa.html">Fat Free Vegan Kitchen</a> for vegetable fried quinoa. It was delicious! Although, I think I may add some green onions to the mix next time for a little extra oomph.<br clear="all" />Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com0tag:blogger.com,1999:blog-25494396.post-45306855966039169522008-02-23T21:52:00.001-08:002008-02-23T21:52:42.506-08:00Cakeface<div style="float: right; margin-left: 10px; margin-bottom: 10px;"> <a href="http://www.flickr.com/photos/cherokeemud/2287077291/" title="photo sharing"><img src="http://farm3.static.flickr.com/2182/2287077291_4c1840cd03_m.jpg" alt="" style="border: solid 2px #000000;" /></a> <br /> <span style="font-size: 0.9em; margin-top: 0px;"> <a href="http://www.flickr.com/photos/cherokeemud/2287077291/">Cakeface</a> <br /> Originally uploaded by <a href="http://www.flickr.com/people/cherokeemud/">Marti515</a> </span></div>It ain't a party until someone gets cake all over their face!<br clear="all" />Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com0tag:blogger.com,1999:blog-25494396.post-44154504483479501532008-02-23T21:51:00.001-08:002008-02-23T21:51:33.191-08:00Valentine Party<div style="float: right; margin-left: 10px; margin-bottom: 10px;"> <a href="http://www.flickr.com/photos/cherokeemud/2287076521/" title="photo sharing"><img src="http://farm3.static.flickr.com/2233/2287076521_b736b34da9_m.jpg" alt="" style="border: solid 2px #000000;" /></a> <br /> <span style="font-size: 0.9em; margin-top: 0px;"> <a href="http://www.flickr.com/photos/cherokeemud/2287076521/">Valentine Party</a> <br /> Originally uploaded by <a href="http://www.flickr.com/people/cherokeemud/">Marti515</a> </span></div>I know. I know. I'm really late posting these pics, but better late than never, right? Right!?<br clear="all" />Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com0tag:blogger.com,1999:blog-25494396.post-16367232375359843632008-02-23T21:50:00.001-08:002008-02-23T21:50:33.977-08:00My son the goofball<div style="float: right; margin-left: 10px; margin-bottom: 10px;"> <a href="http://www.flickr.com/photos/cherokeemud/2287865990/" title="photo sharing"><img src="http://farm4.static.flickr.com/3082/2287865990_9ff3376af5_m.jpg" alt="" style="border: solid 2px #000000;" /></a> <br /> <span style="font-size: 0.9em; margin-top: 0px;"> <a href="http://www.flickr.com/photos/cherokeemud/2287865990/">Fat Albert</a> <br /> Originally uploaded by <a href="http://www.flickr.com/people/cherokeemud/">Marti515</a> </span></div>I guess he comes by in naturally. He decided he was going to dress up like Fat Albert. He had already unstuffed his top part before I thought to grab my camera, but I was able to snap a quick pic of his overstuffed behind. What a goober!<br clear="all" />Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com0tag:blogger.com,1999:blog-25494396.post-56036709049214658652008-01-30T11:48:00.001-08:002008-01-30T11:50:56.138-08:00A Sock or an Ancient Torture Device?<div style="float: right; margin-left: 10px; margin-bottom: 10px;"> <a href="http://www.flickr.com/photos/cherokeemud/2230634389/" title="photo sharing"><img src="http://farm3.static.flickr.com/2080/2230634389_aa847cbf9f_m.jpg" alt="" style="border: solid 2px #000000;" /></a> <br /> <span style="font-size: 0.9em; margin-top: 0px;"> <a href="http://www.flickr.com/photos/cherokeemud/2230634389/">Knitting</a> <br /> Originally uploaded by <a href="http://www.flickr.com/people/cherokeemud/">Marti515</a> </span></div>I have knit a lot of things, but I have never knit socks. My youngest nephew saw these socks in one of my knitting books and said he would give anything to have a pair. Since I am such a wonderful and giving aunt, I told him I'd try to knit them for him. As you can see from the picture, the socks are going to be bright green and black. What? Don't look at me! I didn't pick the colors.<br clear="all" />Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com0tag:blogger.com,1999:blog-25494396.post-65989439179613430382008-01-26T13:56:00.000-08:002008-01-28T08:19:01.340-08:00Checkmate!My son was in a chess tournament Saturday. Does he play chess, you ask? Why no, not really. You see, last week my sister, who teaches gifted and talented children, asked Austin if he wanted to be in a chess tournament. Austin said that he hadn't played chess in a long, long time and couldn't even remember the rules. My sister told him that his mother, that's me, could teach him the rules if he wanted to enter the tournament. I was then informed about this, and I have spent the last week playing at least one game of chess with my son each night. I was a little nervous about letting him do the tournament. I didn't want him to get upset when he inevitably lost. So I kept reminding him that the other kids had been spending months, if not years, being coached and instructed in chess, and also being prepared by their gifted and talented teachers (and I'm sure their parents too) just for this tournament. He was only getting a week's worth of half-assed instruction from his not so gifted and talented mother. He assured me that he could take getting his ass whooped. Therefore, I took him to the tournament. He tied for 4th place. There were 26 kids in his division. Not bad, huh?. That'll teach me to doubt my child. The parents weren't allowed anywhere near the rooms where the games were being played, so I don't have any pictures. However, my sister was the monitor in the room where my son's division played, so I got all the inside scoop after the tournament.Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com0tag:blogger.com,1999:blog-25494396.post-26219149940691534802008-01-22T19:51:00.000-08:002008-01-22T20:03:08.691-08:00Flip VideoAfter a month of back and forth emails to the Flip Support people, I think we've finally gotten my computer to be compatible with the camera. Here's a test video to see if it actually works. Cross your fingers.<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxDHWhVXNtNp-A7qgJiiaJAEd-5QgD18D41Y0ufMWkr2iofQL00okH6sheyemzuJiXglNn5W4eVuGs' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Martihttp://www.blogger.com/profile/12237329738014281278noreply@blogger.com0