Good Morning Humble Readers -
Well... my Beloved did his best, but in the end, the faucet defeated him. I am currently without water in my kitchen. Have been since last night. Plumber probably won't be here until tomorrow morning. Fun times!
*****
I went to see Dr. U today. Just a follow up on my GD, to see how things are going. He's still not totally happy with my numbers (the mornings especially are far from great), but he set my mind at ease by telling me that it takes time to get the right balance of insulin and my ever changing body chemistry. He said that we may be playing catch up for the rest of this pregnancy, because as the baby grows my need for insulin will continue to increase. I got a quick peak at the Halfling, and he/she seems to be turning a bit... no longer completely transverse. My weight is also down again... now officially lower than my pre-pregnancy weight for two visits to the doctor in a row.
*****
So, the stove... I am so happy with our new stove! It's awesome! Ceramic flat-top with a warming zone and one burner with turbo boil. Self-cleaning convection oven, that can convert a regular cooking setting to a convection setting at the push of a button. And the bake element is hidden. My only complaint is that the storage drawer underneath is smaller so I have had to find space in my cupboards for a few pans and things. But what I'm most proud of is my mad negotiating skills (ok, not really, but I can pretend). We shopped around, and the best deal was at Sears. Regular price on the stove was $1249, but because it was last year's model it was marked down to $799. We agreed to take the floor model (no dings or scratches or anything), so with a three year 'protection agreement' included (valued at $139, which we will get back in three years if we don't need to use it) we paid $769. Delivery and taking away our old stove was extra, but all in all, I'm happy.
*****
My next u/s has been booked for 32 weeks, so first week of October.
*****
In an ironic twist, I have to attend a meeting in Calgary in mid September, for work. The meeting is to help me be a better manager (coaching staff, directing how things go on the sales floor, driving sales, etc). The meeting takes place two weeks before I start my mat leave. Hilarious!
Showing posts with label kitchen stuff. Show all posts
Showing posts with label kitchen stuff. Show all posts
Thursday, September 2, 2010
Wednesday, September 1, 2010
Pray for my Kitchen!
Oh Humble Readers... I can't decide if I should be worried or proud.
Currently, my Beloved is in the kitchen.
He's attempting to change the kitchen faucet himself. He bought the new faucet this morning. I can't believe how expensive faucets are, and he got one at the bottom end ($150). Yikes!
He spent more than two hours trying to get the old faucet off. Apparently there were some seriously stripped screws. Now he's trying to put the new one on. I'm staying out of his way.
No matter what, I love him for trying!
Currently, my Beloved is in the kitchen.
He's attempting to change the kitchen faucet himself. He bought the new faucet this morning. I can't believe how expensive faucets are, and he got one at the bottom end ($150). Yikes!
He spent more than two hours trying to get the old faucet off. Apparently there were some seriously stripped screws. Now he's trying to put the new one on. I'm staying out of his way.
No matter what, I love him for trying!
Saturday, July 31, 2010
Kitchen Adventures: Saucy Chicken
Good Evening Humble Readers!
I'm slowly in the process of getting my pictures from our trip sorted out and finalized to show you all, but in the mean time, I have something fun to share.
The other night I wanted something tomato-y for dinner. I went to the little grocery store across the back lane from us, looking for inspiration. The only thing that really jumped out at me in the meat case were some chicken thighs... and that got me thinking. This is what I came up with...
Saucy Chicken
4-8 chicken thighs (bone in, skin on, for more flavour)
olive oil
salt & pepper to taste
flour
1 can diced tomatoes (28 oz can)
1 med yellow onion, diced
2-3 cloves of garlic, minced or grated
basil
oregano
rosemary
1 bunch of green onion, coarsely chopped
Heat olive oil in an oven-safe skillet or dutch oven. Season both side of the chicken with salt and pepper, and brown in olive oil until deep golden brown, remove from pan. Saute diced onion and garlic in the same pot. When the onion is translucent, use a couple tablespoons of flour and make a roux. Once the flour has cooked through, add the can of tomatoes. Stir and allow to the roux to thicken the tomato juices. If it ends up getting too thick, you can thin it with some chicken stock or water. Add in basil, oregano, and rosemary to taste (I prefer a lot of basil and just a little rosemary) and stir. Return the chicken to the pot, cover and transfer to a 300 degree oven. Allow to simmer slowly in the oven for 35-45 minutes, until chicken is cooked through (I think it would be great to do this at a lower temp like 225 for a couple of hours to really allow the flavours to blend).
I served it over rice cooked in two parts chicken stock and one part lemon juice, Top with the coarsely chopped green onion.
It turned out soooo yummy and it is definitely going into my regular rotation. I only made 4 chicken thighs, so I had a lot of sauce left over. It was really good the next day over grilled pork chops and mashed potatoes.
Enjoy!
I'm slowly in the process of getting my pictures from our trip sorted out and finalized to show you all, but in the mean time, I have something fun to share.
The other night I wanted something tomato-y for dinner. I went to the little grocery store across the back lane from us, looking for inspiration. The only thing that really jumped out at me in the meat case were some chicken thighs... and that got me thinking. This is what I came up with...
Saucy Chicken
olive oil
salt & pepper to taste
flour
1 can diced tomatoes (28 oz can)
1 med yellow onion, diced
2-3 cloves of garlic, minced or grated
basil
oregano
rosemary
1 bunch of green onion, coarsely chopped
Heat olive oil in an oven-safe skillet or dutch oven. Season both side of the chicken with salt and pepper, and brown in olive oil until deep golden brown, remove from pan. Saute diced onion and garlic in the same pot. When the onion is translucent, use a couple tablespoons of flour and make a roux. Once the flour has cooked through, add the can of tomatoes. Stir and allow to the roux to thicken the tomato juices. If it ends up getting too thick, you can thin it with some chicken stock or water. Add in basil, oregano, and rosemary to taste (I prefer a lot of basil and just a little rosemary) and stir. Return the chicken to the pot, cover and transfer to a 300 degree oven. Allow to simmer slowly in the oven for 35-45 minutes, until chicken is cooked through (I think it would be great to do this at a lower temp like 225 for a couple of hours to really allow the flavours to blend).
I served it over rice cooked in two parts chicken stock and one part lemon juice, Top with the coarsely chopped green onion.
It turned out soooo yummy and it is definitely going into my regular rotation. I only made 4 chicken thighs, so I had a lot of sauce left over. It was really good the next day over grilled pork chops and mashed potatoes.
Enjoy!
Wednesday, June 23, 2010
Kitchen Adventures: Chicken or Fish?
Good Morning Humble Readers...
More than a week ago I promised you all a recipe... and I am just now getting around to it. Soooo, because I made you wait so long, I'm throwing in a second one for kicks. Both are super easy.
Goat Cheese & Herb Stuffed Chicken
One boneless skinless chicken breast per person
Sun-dried tomato & Oregano Salad Dressing
Goat Cheese
Basil, Oregano, Thyme, Parsley (whatever herbs you like)
One Salmon filet per person
Two tomatoes, diced
Two-Three green onions, chopped fine
Minced Garlic
Lemon pepper
Lemon juice
Basil
Combine tomatoes, green onions, and basil. Place salmon filets in a lightly oiled baking dish. Sprinkle with lemon juice and lemon pepper. Carefully spread minced garlic on filets. Top with tomatoe mixture. Bake in a 350 oven for 20 minutes or until salmon flakes easily. I served this one with lemony greek potatoes and a cabbage salad.
Both were super easy and super yummy! They also are easily adapted for different numbers of people. I'm sorry I don't have a picture of the second one.
More than a week ago I promised you all a recipe... and I am just now getting around to it. Soooo, because I made you wait so long, I'm throwing in a second one for kicks. Both are super easy.
Goat Cheese & Herb Stuffed Chicken
One boneless skinless chicken breast per person
Sun-dried tomato & Oregano Salad Dressing
Goat Cheese
Basil, Oregano, Thyme, Parsley (whatever herbs you like)
Carefully cut a deep pocket into each chicken breast without cutting all the way through. Place chicken breasts in a zipper bag and cover with the salad dressing. Allow to marinate in the fridge for at least an hour (longer is better). When the breasts have marinated long enough, take them out of the bag and discard remaining marinade. Carefully sprinkle inside the pocket liberally with your herbs of choice. Then stuff with goat cheese. I baked this at 350 for about twenty mintues, but you could also grill it just as easily. I served it with bbq-style potatoes and onions, and a creamy cucumber salad.
Tomatoey Baked Salmon
One Salmon filet per person
Two tomatoes, diced
Two-Three green onions, chopped fine
Minced Garlic
Lemon pepper
Lemon juice
Basil
Combine tomatoes, green onions, and basil. Place salmon filets in a lightly oiled baking dish. Sprinkle with lemon juice and lemon pepper. Carefully spread minced garlic on filets. Top with tomatoe mixture. Bake in a 350 oven for 20 minutes or until salmon flakes easily. I served this one with lemony greek potatoes and a cabbage salad.
Both were super easy and super yummy! They also are easily adapted for different numbers of people. I'm sorry I don't have a picture of the second one.
Wednesday, January 27, 2010
Show & Tell: Excitement And A Thud
Good Morning Humble Readers..
Remember how much you loved show and tell when you were in elementary school? Getting to stand in front of the class and show off your newest do-dad or tell about your totally awesome trip to your uncle's hunting cabin... so much fun, right? Well, guess what? We can do recapture that sense of fun as adults... just participate in Mel's Show & Tell 2.0!
So what am I showing today?
This is what I'm showing today!
It came! My new pot! And it's not just a pot... it's an enamel coated cast iron 5.25 quart dutch oven. From the Rache.l Ra.y cookware line. Woohoo!
Just think of all the soups and stews and sauces I will be able to make in this thing... Heck, I might even get brave and consider attempting fried chicken (I'm sure my humble readers from the south aren't laughing at that at all). I am so excited to try making my braised lamb shanks in it.
So that was the excitement last night when I got home from work. What was the thud, you ask?
You recall that this hobbit is a big time klutz, right?
Well, I was attempting to get the big heavy pot out of it's box, and it was being particularly difficult. I tipped the box on it's side, thinking that gravity would help me. Gravity is not my friend (you'd think I would know that by now).
The pot started to slide out of the box, and then the lid started to slide faster. Because I was hanging on to the very heavy box/pot, I could not spare a hand to try to catch the lid. So, my toe thought it would be a good idea to step in (pardon the pun).
It didn't happen in slow motion. I didn't watch it as it fell. You see, the force of gravity on something that heavy generally makes it fall pretty darn fast. But then, you knew that.
Yes. The lid to the aforementioned 5.25 quart cast iron pot fell and landed on my my big toe.
I was clinging to the chairback in front of me, seeing stars, attempting very hard not to express my pain in four letter words, when my Beloved asks me, "Are you okay?"
Ummm, hell no!
This morning my poor toe is three times its normal size, and while I can bend it, walking really isn't pleasant. There is a particularly ugly gash on my toe as well. When the bruising comes in it's going to be a doozie for sure. *sigh*
Now don't forget to swing by Mel's place and check out what the rest of the class is showing!
Remember how much you loved show and tell when you were in elementary school? Getting to stand in front of the class and show off your newest do-dad or tell about your totally awesome trip to your uncle's hunting cabin... so much fun, right? Well, guess what? We can do recapture that sense of fun as adults... just participate in Mel's Show & Tell 2.0!
So what am I showing today?
This is what I'm showing today!It came! My new pot! And it's not just a pot... it's an enamel coated cast iron 5.25 quart dutch oven. From the Rache.l Ra.y cookware line. Woohoo!
Just think of all the soups and stews and sauces I will be able to make in this thing... Heck, I might even get brave and consider attempting fried chicken (I'm sure my humble readers from the south aren't laughing at that at all). I am so excited to try making my braised lamb shanks in it.
So that was the excitement last night when I got home from work. What was the thud, you ask?
You recall that this hobbit is a big time klutz, right?
Well, I was attempting to get the big heavy pot out of it's box, and it was being particularly difficult. I tipped the box on it's side, thinking that gravity would help me. Gravity is not my friend (you'd think I would know that by now).
The pot started to slide out of the box, and then the lid started to slide faster. Because I was hanging on to the very heavy box/pot, I could not spare a hand to try to catch the lid. So, my toe thought it would be a good idea to step in (pardon the pun).
It didn't happen in slow motion. I didn't watch it as it fell. You see, the force of gravity on something that heavy generally makes it fall pretty darn fast. But then, you knew that.
Yes. The lid to the aforementioned 5.25 quart cast iron pot fell and landed on my my big toe.
I was clinging to the chairback in front of me, seeing stars, attempting very hard not to express my pain in four letter words, when my Beloved asks me, "Are you okay?"
Ummm, hell no!
This morning my poor toe is three times its normal size, and while I can bend it, walking really isn't pleasant. There is a particularly ugly gash on my toe as well. When the bruising comes in it's going to be a doozie for sure. *sigh*
Now don't forget to swing by Mel's place and check out what the rest of the class is showing!
Tuesday, January 12, 2010
Kitchen Adventures: A New Recipe!
Good Evening Humble Readers!
Oh my, lovely bloggy friends... we just finished dinner (as in, the dishes are still on the table and the kitchen is a disaster) and I had to post this!
Chili-Lime Chicken with Roasted Garlic
- 1 whole chicken
- 3 limes
- 1 medium onion
- 2 whole bulbs garlic
- 1 tbsp butter, softened
- 1 tsp chili pepper flakes
- 1 tsp fresh cracked pepper
- 1/2 tsp salt
- olive oil
Preheat oven to 375F.
Slice onion and and two limes, and lay out in the bottom of your roasting pan. They will serve as a bit of a rack for the chicken. Cut the tops off the two blubs of garlic and drizzle with olive oil. Zest the third lime, and combine the zest, butter, chili pepper flakes, salt and pepper in a small bowl.
I forget the technical term, but basically you are going to flatten the chicken. Place the chicken breast side down on your cutting board. Using a sharp knife or kitchen shears, cut out the back by cutting straight down, about half an inch on either side of the spine (toss it in the freezer and save it to make stock later). Flip the chicken back over and press down on the breast bone to flatten it. Tuck the wing tips under so that they don't burn.
Spread the butter/lime/chili mix over the whole chicken. Place in the roasting pan, on the lime and onion slices. Set the garlic bulbs in beside the chicken. Put in oven, and roast for about 30 minutes.
Cut your remaining lime in half and baste the chicken with the juice. Remove the garlic from the pan and allow to cool. Put the chicken back into the oven for another 15 minutes or so (use your meat thermometer to be sure that the chicken is close to done).
For the last five minutes, crank up the heat to 400F to brown the skin. Remove from the oven and allow to rest for 5-10 minutes.
I served the chicken with mashed potatoes and mixed vegetables. I used one of the bulbs of roasted garlic in the potatoes, and have smooshed-up the second one and am saving it for later in the week.
It tasted absolutely incredible. The only change I am going to make is to increase the chili flakes a bit. There was a little zip, but could have used a little bit more heat. So that's what we had for dinner tonight... and I wish I could somehow communicate the smells still wafting around our house.
Thursday, December 31, 2009
Hobbit-ish Potpurri: Year End Edition
Good Afternoon Humble Readers!
This is the final Potpurri post of 2009, and honestly, there's not much to say...
AF is kicking my tail. All I want to do is lay here with my heating pad and a box of chocolate nearby.
******
My parents were in town yesterday. It was just a really brief visit, as they were on their way back to K-town after seeing my sister and her family. Thankfully, there was only one baby related comment... about a family friend who hasn't had kids yet either. Like it's a choice we made... gah!
******
My Beloved and I went and saw 'Nine' last night. I will confess that I didn't know much about the storyline, but the fact that it was based on a Broadway show had me pretty excited. The acting was great (Dan.iel Day-Lew.is was superb as a tortured director, and all the women in it were outstanding... who knew that Kat.e Hud.son could sing??) and I fell in love with a couple of the songs (Be Italian and Cinema Italiano), but honestly, I found the storyline depressing and more than a little cliched. I will likely end up owning the movie eventualy, it's not one that is tops on my list. Hopefully Av.atar will be better.
******
Having three days off has been wonderful. I haven't been quite as productive as I had wanted to be, but I'm feeling more rested than I have in quite a while. Tonight will mark the end of the holiday season with the putting away of the decorations, and I'm more than ready to have my house back.
******
Okay... so I just learned something a little frightening from one of my favourite cooking shows. And it is going to cause this hobbit to have to make a confession. I regularly put my wooden spoons in the dishwasher. *GASP* I know, I know, I have probably just horrified all my foodie friends. But, in my defence... it's what my mom always did. I never gave it a thought. So, on the show I just saw they tested wooden spoons for bacteria. The wooden spoons that went through the dishwasher had ridiculously more germs than the ones washed and treated properly. Oy! How did I get to be 35 and not ever hear about this???? I guess I need to throw away my wooden spoons away and get new ones.
******
I have decided that I'm going to skip the grapefruit juice this cycle. For the last two cycles I have had a glass of grapefruit juice everyday, and I have noticed an increase in ewcm. But I'm wondering if it has anything to do with my later ovulation. In the past two years I have never O'd as late as CD17 (I know that's normal for many IFers, but ovulation has never been my issue). The grapefruit juice probably doesn't have anything at all to do with it, but it's the variable that I added in the last two cycles that hasn't been there before. We'll see. At least my LP hasn't changed.
******
I hope that some of you all will stop by tomorrow, as it's my 200th post.
This is the final Potpurri post of 2009, and honestly, there's not much to say...
AF is kicking my tail. All I want to do is lay here with my heating pad and a box of chocolate nearby.
******
My parents were in town yesterday. It was just a really brief visit, as they were on their way back to K-town after seeing my sister and her family. Thankfully, there was only one baby related comment... about a family friend who hasn't had kids yet either. Like it's a choice we made... gah!
******
My Beloved and I went and saw 'Nine' last night. I will confess that I didn't know much about the storyline, but the fact that it was based on a Broadway show had me pretty excited. The acting was great (Dan.iel Day-Lew.is was superb as a tortured director, and all the women in it were outstanding... who knew that Kat.e Hud.son could sing??) and I fell in love with a couple of the songs (Be Italian and Cinema Italiano), but honestly, I found the storyline depressing and more than a little cliched. I will likely end up owning the movie eventualy, it's not one that is tops on my list. Hopefully Av.atar will be better.
******
Having three days off has been wonderful. I haven't been quite as productive as I had wanted to be, but I'm feeling more rested than I have in quite a while. Tonight will mark the end of the holiday season with the putting away of the decorations, and I'm more than ready to have my house back.
******
Okay... so I just learned something a little frightening from one of my favourite cooking shows. And it is going to cause this hobbit to have to make a confession. I regularly put my wooden spoons in the dishwasher. *GASP* I know, I know, I have probably just horrified all my foodie friends. But, in my defence... it's what my mom always did. I never gave it a thought. So, on the show I just saw they tested wooden spoons for bacteria. The wooden spoons that went through the dishwasher had ridiculously more germs than the ones washed and treated properly. Oy! How did I get to be 35 and not ever hear about this???? I guess I need to throw away my wooden spoons away and get new ones.
******
I have decided that I'm going to skip the grapefruit juice this cycle. For the last two cycles I have had a glass of grapefruit juice everyday, and I have noticed an increase in ewcm. But I'm wondering if it has anything to do with my later ovulation. In the past two years I have never O'd as late as CD17 (I know that's normal for many IFers, but ovulation has never been my issue). The grapefruit juice probably doesn't have anything at all to do with it, but it's the variable that I added in the last two cycles that hasn't been there before. We'll see. At least my LP hasn't changed.
******
I hope that some of you all will stop by tomorrow, as it's my 200th post.
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