I thought this space, The One Shot Coffee Shop in Philly (found via a post on Apartment Therapy), was beautiful.
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| Reclaimed wood and tin tiles. |
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| The menu changes daily. So does the kraft paper roll. I love this idea -- wonder where you could use it in a house? |
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| The "card catalog" style drawers are for tea. |
I love this song. I love the truth of the lyrics, and the way it points to God's character over and over. These things have been absolutely true in my life.
Praise to the Lord, the Almighty
The King of creation
O my soul, praise Him
For He is thy health and salvation!
All ye who hear, now to His temple draw near
Praise Him in glad adoration.
Praise to the Lord
Who o'er all things so wonderfully reigneth,
Shelters thee under His wings,
Yea, so gladly sustaineth.
Hast thou not seen how thy desires e'er have been
Granted in what He ordaineth?
Praise to the Lord
Who doth prosper they work and defend thee.
Surely His goodness and mercy here daily attend thee.
Ponder anew what the Almighty can do
If with His love He befriend thee!
Praise to the Lord, O let all that is in me adore Him.
All that hath life and breath
Come now with praises before Him!
Let the 'amen' sound from His people again.
Gladly for aye we adore Him.
Want to see what other Chicken recipes were made during the swap? Here is the link to the Chicken Part II Recipe Swap Roundup
I love chicken. It's tasty and versatile, but I'm always on the hunt for new ways to cook it. Once again I got my friend Jaida's recipe (Grilled Chicken and Potatoes with Roasted Garlic-Oregano Vinaigrette) and it was another winner. The vinaigrette elevates simple grilled chicken and potatoes to new heights. 
I made the vinaigrette in the morning before work. Making the roasted garlic was easy - I wrapped the cloves of garlic in tinfoil and baked them at 400 for about 25 minutes until they were soft. I ended up adjusting the ratio of oil to vinegar because I like my vinaigrette tangy. It was easy to come home and prepare this meal, which is a huge plus in my book. 
The original recipe called for fingerling potatoes, but I just sliced some scrubbed Yukon golds to resemble fingerlings instead of paying a premium for the cute little spuds. After parboiling them I finished them on the grill along with the chicken. Since our gas grill has been finicky lately and SP wasn't home to man the charcoal grill, I cooked the chicken and potatoes on my Griddler. It took much, much longer than it would have if I'd used gas or charcoal, so long that SP finally asked when the heck we were going to eat. So keep that in mind if you're using an indoor grill. I was happy that the potatoes got some grill marks on them, though:
The vinaigrette was so good that I even dipped the asparagus in the pool on my plate. The asparagus were simply roasted in the toaster oven with oil, salt and pepper. I'd have done them on the grill if I had room, but the chicken and potatoes had taken over both sides of the Griddler.
Grilled Chicken and Potatoes with Roasted Garlic-Oregano Vinaigrette
Modified from Sweet Beginnings
8 cloves garlic
1/4 cup white wine vinegar
1 tablespoon dried oregano leaves
2 tablespoons fresh parsley leaves
1 tablespoon honey
1/2 teaspoon kosher salt
1/2 cup olive oil
1/4 teaspoon red chili flakes
12 fingerling potatoes, scrubbed (or 5 medium potatoes, cut into wedges)
Olive oil
4 boneless, skinless chicken breasts
Freshly ground black pepper
Wrap garlic cloves in tinfoil and bake at 400 degrees for about 25 minutes, until soft. Allow to cool.
Combine garlic, vinegar, oregano, parsley, honey and salt in a blender or food processor and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chili flakes.
Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and toss with olive oil.
Heat the grill to medium-high heat.
Brush the chicken with oil and season with salt and pepper. Place the chicken on the grill and cook until golden brown and slightly charred. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer.
Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette.
Let's jump right in:
"A screwdriver can be used to scrape gunk off a hard surface, or to pry open a paint can lid, but what it was really made to do is to turn that screw."What did God make you for? There are times when we have to buck up and do what we *can* do, sometimes persevering through tough circumstances and buckling down with endurance to do what needs doing. But we shouldn't lose sight of the big picture of God each of us as creating unique people; He created you and me to reflect His glory in special ways. Take time to nurture that inner part and honor Him with the beauty He's put in you!
"Showing love (defined as intentionally pursuing the good of other people) to others is a commandment of God-- first in the Old Testament, then reaffirmed by Jesus in the New Testament as one of the greatest commandments. When times are uncertain (for example, when there are disagreements between believers, or when there are doctrinal disputes), we can RELY on what IS certain-- what God has clearly commanded: love one another."
I love chicken salad. Last summer I made it at least once a week for dinner. So when I saw that Cassie had posted a recipe for Strawberry Cashew Chicken Salad I had to try it. 
I halved the recipe, using only one chicken breast, since SP only likes mayo, salt and pepper in his chicken salad. I also mixed the cooked bacon into the chicken salad because I was bringing it to work to have for lunch. While it wasn't my absolute favorite chicken salad of all time, it was a great variation and one I'll definitely make again.
Strawberry Cashew Chicken Salad
Very slightly modified from Cassie Craves
1 1/2 cups mayonnaise
1 tablespoon cider vinegar
1 teaspoon sugar
Salt and pepper to taste
2 cups cooked shredded chicken (from 2 chicken breasts)
1/2 cup cashews, chopped
1 cup strawberries
1/4 cup green onions, thinly sliced
4 slices of bacon, cooked and crumbled
Whisk together the mayonnaise, vinegar, sugar, and salt and pepper in a large bowl. Taste for seasonings and adjust as needed.
Add chicken, cashews, strawberries, green onions and bacon. Serve on bread or over lettuce. 
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We are at the point of deciding what to do with our walls in the new living and dining room.
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As the original plank boards are going back up, I’m having second thoughts about them!
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You see how in these pictures the plank boards are clearly separated with spaces?
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Clean and neat. Straight and spiffy.
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Ours aren’t like that. Our boards are so old and uneven, there is no way to get a clear line of distinction between each one. Ours would look more like this:
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And this:
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And this:
Flawed. Casual. In a summer camp/cottage sort of way.
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Drywall is whispering in my ear, tempting me with it’s promise of a smooth clean surface and illusion of perfection.
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But our old sweet battered farmhouse is whispering in the other ear, begging for authenticity and freedom to be imperfect.
Planks or drywall? What would you choose?
When it comes to my friend Melissa I know that any recipe she recommends is going to be a winner. She makes recipes time and time again until they're perfected then, and only then, will she post about them. I was really excited to try this recipe for Chicken in Tarragon Mustard Cream Sauce, but I knew I had to wait until summer when I grow my own herbs. 
Have I mentioned lately how much I love being able to go into my backyard and pick fresh herbs? It's bliss. SP loved this dish and not just because it had mushrooms in it. It might not be much to look at, but the flavors of the mustard, white wine and tarragon really pack a punch.
Chicken in Tarragon Mustard Cream Sauce
Alosha's Kitchen
3 tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breasts or thighs
Salt and freshly ground pepper
12 oz pound white mushrooms, sliced
3 green onions, thinly sliced
2 cloves garlic, minced
3/4 cup dry white wine
1 1/4 cups chicken stock
1/2 cup heavy cream (or half and half)
2 tablespoons Dijon mustard
2 tablespoons chopped tarragon
In a very large skillet, heat 2 tablespoons of the oil. Cut the chicken into 1-inch pieces. Season the chicken generously with salt and pepper and add it to the skillet in a single layer. Cook over high heat, turning once, until browned but not cooked through, about 4 minutes. Using a slotted spoon, transfer the chicken to a plate. Pour off any fat in the skillet.
Add the remaining 1 tablespoon of oil to the skillet. Add the mushrooms and cook over medium high heat, stirring occasionally, until browned, about 4 minutes. Add the green onion and garlic and cook, stirring, for 2 minutes. Add the wine and cook until reduced to 2 tablespoons, about 3 minutes. Add the stock, cream and mustard and bring to a boil. Cook until the sauce has reduced by half, about 5 minutes.
Return the chicken and any accumulated juices to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes; season with salt and pepper, if needed. Stir in the tarragon. Serve over buttered noodles or rice.
When I closed my shop in 2008 I started having HOME SALES about once a quarter. I started out having them in the GARDEN COTTAGE but now I have them in my driveway because it's in close proximity to my trailer and I usually do the sales by myself. In the past I have kept this event to invitation only, using my email list from my shop. I have decided to post the sale here on my blog so that if you are in the central Florida area but are not on my email list you can attend. Contact me via email for the address.
I am having a 50% off sale on many vintage and antique items!! I hope you can attend!
SWEET PEA HOME SALE
SATURDAY JULY 30TH
8AM TIL 12 NOON
CASH ONLY!
Sorry I can't post my address here so please email me at
spri6789@cfl.rr.com
for the location of the sale.
Hope to see you!!!
This is part five of a five-part series about how I went from working gal to stay-home-mom, back in 2002. You can read the other parts by clicking: PART ONE, PART TWO, PART THREE, PART FOUR. (The pictures in this post are current pictures of our family, because I have virtually no pictures from 2002 in digital format.)
As I began sharing last time, when we made the decision for me to be home with our baby, it wasn't because we were in great financial shape, or because my husband had a plum job & we could afford it. In fact, it was quite the opposite. We had student loans aplenty, and had just racked up more than $17,000 in medical debts because our son spent his first week in a NICU that didn't accept our insurance. We moved back to Texas to be near family, but had no job, no insurance, and had saved just enough money to get through a couple weeks (at best).
This recipe for Spaghetti with Kalamata Olives and Capers is from the very first recipe swap I did on my cooking board. Brianna was assigned this recipe and as soon as she posted he review I couldn't wait to try it. I put it on the menu after picking up a pint of olives at the local farmers market recently. 
I really enjoyed this dish. I didn't realize it at the time but I took Brianna's suggestion of using more tomatoes for 4 portions. We had two jars of tomatoes in the pantry that my mom and I canned a few summers ago that needed to be used up, so I dumped both in the pan. There was just the right amount of sauce, which had a great salty bite from the capers, feta and olives and a kick from the spicy sausage. I left out the honey/agave nectar because I didn't want to temper those flavors.
Spaghetti with Sausage, Kalamata Olives & Capers
Slightly modified from Oishii Food
1 lb spaghetti
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 28 oz. can crushed tomatoes
1 teaspoon oregano (fresh or dried)
1 teaspoon basil (fresh or dried)
Salt and pepper to taste
1 lb sweet or hot Italian sausage, sliced into coins
1/4 cup pitted kalamata, halved
2 tablespoons capers
Feta cheese
Heat oil in a sauté pan over medium heat. Fry the sliced sausage until cooked through and nice and golden on both sides. Add the garlic and the red pepper flakes and sauté for about a minute. Add the crushed tomatoes, oregano, basil, salt and pepper. Stir well, cover, and let simmer over low heat for about 10 minutes. Add the kalamata olives and the capers. Let simmer for another 10 minutes.
Meanwhile, cook the spaghetti in boiling, salted water until al dente, according to package instructions.
Drain the spaghetti and add to the sauce. Toss to coat. Add the crumbled feta on top and serve.
Back when I was in high school and college I ate at Triumph Brewing Company quite a bit. They had this amazing chicken sandwich on their lunch menu that I was madly in love with. Grilled chicken marinated in lemon and herbs served on sourdough bread with lettuce, tomato, mayo, sliced red onion, roasted red pepper and melted mozzarella cheese. I ordered it every single time I ate there, it was just that good. 
And then one day the sandwich was gone from their menu. I asked the waiter what had happened and he didn't know. I rarely eat at Triumph anymore but I periodically check their website to see if the sandwich has made a comeback since I know I'm not the only one who loved it (as evidenced by this conversation on Chowhound back in 2007). If anyone from Triumph happens to read this, please bring back this sandwich!
I don't know why it took me so long to attempt to recreate the sandwich at home. It's a chicken sandwich, afterall; not too difficult to make at home. I have to say, I'm really proud of how it came out. Unfortunately my loaf of sourdough wasn't as large as the bread Triumph used, making for a smaller sandwich, but the flavors were spot on.
Grilled Chicken Sandwich
A Taste of Home Cooking Knockoff from Triumph Brewing Company
2-3 chicken breasts, pounded thin
Olive oil
Juice of 1 lemon
1 teaspoon dried herbs (mix of parsley, basil, Italian seasoning)
Loaf of sourdough bread
Mayo
Romaine lettuce
1 tomato, sliced
1/2 lb fresh mozzarella, sliced
3 slices of roasted red pepper (from a large jar)
Thinly sliced red onion
Put chicken in a food storage bag (doubled up in case one leaks) and add a few splashes of olive oil, the lemon juice and herbs. Let marinate a few hours.
Cook chicken either in a pan or on the grill. If using a pan, once the chicken is cooked top it with one slice of roasted red pepper and slices of mozzarella. Cover and allow the mozzarella to melt.
To assemble the sandwich - cut sourdough into thick slices. Spread mayo on both slices of bread, then top one side with slices of red onion, lettuce and tomato. Place the chicken topped with the red pepper and mozzarella on the other side. Assemble sandwich and enjoy!
Anyone who plans a weekly menu knows that sometimes you just can't get excited about any of the recipes you've got filed away. I went through every single recipe I've ever printed out trying to fill this week's menu and still ended up looking through cooking magazines for help. I think I ended up with a great menu, though.
Sunday - Strawberry Cashew Chicken Salad
Monday - Date night
Tuesday - Bacon Broccoli Macaroni and Cheese
Wednesday - Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Fingerling Potatoes (recipe swap)
Thursday - Spaghetti with Summer Vegetable Sauce (Cook's Country so I can't link to the recipe)
Friday - Burgers and zucchini planks with garlic lemon aioli
This morning, I was getting Moses into his little shirt (he turned 1 recently) and I noticed that he was actively striving to help put his arms in... a new development! It's so fun, isn't it?, the way our children start out so helpless and over time, take on more and more responsibility for themselves. It'll be awhile, though, before I have to remind him, when he comes to the living room in his big-boy-underwear, "go get yourself dressed!"
And there are parallels of this for us, in the Christian life. Last week, I had the opportunity to head outside our four walls for a quiet hour... an opportunity to practice the discipline of solitude and prayer. After I did, I realized how infrequently I've set aside time to really be silent before the Lord, just listening, still, knowing that He is God.
If I'm going to grow spiritually, if I'm going to mature, I've got to start owning my own actions, and reach out for what I need. "Dressing myself", so to speak, like Moses is beginning to try to do.
I'm learning more about going deeper in my spiritual walk, and I know part of it is just me exercising the spiritual disciplines that have nurtured and sustained the faith of Christians for centuries.We evangelicals do a fair job carrying out the outward things... giving charitably, gathering as a community of Saints to worship together each Sunday, studying our Bibles, and such. 
We do not typically do so well at the inward disciplines-- prayer, solitude, fasting, meditating on memorized Scripture, and the like. I want to grow in this area, and I'm considering how to take those steps.
But I'm writing now as a way of setting up a stone of remembrance, like the children of Israel often did, that God has brought me thus far. Like the priests, I feel like I'm walking down to the river. Like God is drawing me into a new place in my relationship with Him. I really don't know how God will teach me to have God-confidence, and not revert back to that self-confidence I've come to rely on these many decades... but I trust that He will show me.
Veganism... No food of animal origin. No meat. No dairy. No butter.
NO CHEESE... Oh, how I miss cheese...
How did I get here? It's a strongly personal choice.
I grew up in small town Indiana. Not exactly a mecca for those who shun all things of animal origin.
I ate meat... I ate gravy. I ate whatever we had for dinner that night.
Fast forward to my early twenties. I had two children under four. I became vegetarian. Not the same thing as vegan, just no meat. I shunned all white flour, all sugar. I ran 5 miles a day religiously. I taught aerobics at Elaine Powers. Remember Elaine Powers? The days of headbands and leg warmers.
Was my family vegetarian? No. Is my family vegan now?
NO. I am married to the ultimate meatatarian. He smokes, he grills. When I make a meal for my family, I make their food and I make mine. In no way similar. Is this easy? No. Will hubs occasionally eat vegan fare? Yes. Do I force my choice on them? Heck no.
I eat a vegan diet because I have never cared much for meat and so I don't miss it. I also eat a vegan diet because it is the single thing that has made the most significant impact on my health.
I don't run 5 miles a day anymore, but I do walk 3 miles a day 5 to 6 times a week. I am 52 and at 126 pounds I weigh less than I have in a long long time. I was at 143 a couple of years ago and at 5'3" I was looking a little chubby. I felt bloated and miserable. Once I cleaned up my way of eating I saw an unbelievable change in how I felt.
Don't get me wrong. Eating vegan is work. I read every label of every food I consider eating. You would be shocked at the things they put in food these days. Do I feel deprived? In no way.
Will I ever go back? No. I feel good about this decision and if any of you are curious I encourage you to check it out. Flirt with it a little.
I'd like to share two vegan blogs with you that I love. Both are sources for fabulous recipes and fresh viewpoints on ways to eat a little more healthy. You'll be so surprised at how much delicious food vegans can eat.
http://veganplanet.blogspot.com/
http://kblog.lunchboxbunch.com/
Here's to health and happiness!
Tammy over at http://countrygirlathome.blogspot.com/ has posted a fun post. SNACKS FOR THE ROAD…she is asking “what do you take” and so I’m posting what gets packed in my ‘goodie bag’. Go over and read her post – it’s fun!
We used to have a Suburban so just about everything we I could think of went on trips with us but now it’s the Mini Van so we I have scaled back some although what I pack there is a lot that comes back home with us…it’s something about having the ‘familiar’ with you – maybe it’s a ‘comfort’ thing.
These are what I can’t do without on the road
And my husband always needs his 
And for good measure I take 
And this to put on the crackers…now I know some of you will go ICKKKKKK but I like it in small amounts – it can get kind of sickening eating too much
So what is it you take on your road trips/vacation get a-ways???? Let us know!
Thanks Tammy for starting this fun topic
Karen
