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I don’t know what it is but every two years I get bit by the Olympic bug, HARD.
Summer, winter… doesn’t matter- love ‘em all!
Of course I have a few fav events, but seriously it’s so cool how you get to see sports that you would normally never see on TV.
Another pastime of mine is becoming and insta-expert on the sport de jour.
I mean, half the time the commentators don’t know what their talking about, or the things they say are completely unnecessary.
Example, curling. WTF This is the strangest sport, but it sucks me in EVERY TIME!
Still not exactly sure how it works… seems like shuffle board on ice. Objective: get the tea-kettle-looking thing onto the bulls eye while
“sweeping” the ice, yelling OK OK, HARD HARD HARDDDD
I am still trying to figure out if they are wearing ice skates or some kind of special shoe, seems like magic?
Moguls. Now this shit is crazy, going down a double black diamond while going over snow humps all the while keeping your knee’s bent and core tight. I’m not a snow sport kinda gal, but even if I was, helllllllll no.
Mucho respect for those athletes!!
I’m also enjoying watching the US of A kicking other country ass right now in preeeety much everything.
As of now, we are leading the medal race with 26 medals, Germany is trailing with 24… still a lot of Olympics left but I think we will be good to go.
One thing though, that is driving me nuts are those freaking commercials that say “this is what dreamworks thinks the olymipics would have looked like if they were 1000 years ago”
Seriously dreamworks, step it up a bit, those commericals are so stupid, but you did produce Kung Fu Panda- so I guess I shouldn’t set the bar too high.
Getting off soapbox now and turning on some Olympics.
This is the experimental breakfast casserole that was in the works during the cooking extravaganza on Sunday.
Since I was trying to jam-pack the freezer, I had to do a bit of reorganizing and I noticed a package of hash browns and a package of two ham steaks that needed to be used.
D makes his dislike for ham no secret, but I didn’t want this to go to waste, so I figured if I cooked it in a maple syrup glaze and surrounded it with potatoes and cheese, it will be well received.
- 8 Hash brown patties
- 2 Ham Steaks
- 4 Eggs
- 1 Cup of Milk
- 1.5 Cups of Shredded Cheddar Cheese
- 2 Roma tomatoes
1. Microwave hash browns for about 1 minute, just enough to break up and put 4 broken up hash browns on bottom of an
8 inch square casserole dish
2. In a skillet brown ham, 2 minutes on each side during the browning process put a squirt (~1tbsp) of maple syrup in the pan
3. Once the ham is browned dice and sprinkle half on top of the hash browns
4. Sprinkle 3/4 cup of shredde cheese on top
5. Layer the rest of the hash browns, ham and cheese
6. In a measuring cup mix 1 cup of milk and 4 eggs and pour over dish
7. Cover and put in refrigerator overnight
8. Bake, covered with foil for 45 minutes at 350
9. Uncover and top with diced tomato and bake for 10 more minutes
10. Let stand for 10 minutes before serving.
So Sunday I woke up at the ass crack of dawn, coffee in hand and decided to start cooking up a storm!
My goal was to jam pack my freezer with a few basics so make my life easier during the week.
What I made:
-Shortcake (wasn’t for freezer, but I got some massive strawberries at the store on Saturday so I couldn’t resist)
-An experimental breakfast casserole (Details to come, still working)
What I did…
- 3 large cans of 26ish oz Crushed Tomato’s
- 1 small jar 15ish oz of Tomato Paste
- LOTS of Italian seasoning (I just kept putting it in- probably close to 3-4Tbsp.)
- Garlic to your taste, I forgot to get fresh so I used a few tsp. of garlic powder (I would have used 3-4 cloves, if I had fresh)
- 2-3 tsp. Sugar
- 1 pound ground turkey, browned
- Ground pepper, to taste
1. Brown turkey (or any ground meat of choice)
2. Pour all tomato products into large pot and put over medium heat, throw in some italian seasoning, stir and let it start to warm through
3. Once the turkey is browned, drain and add to the tomato products
4. Add seasonings to taste
5. Turn up the heat and let it come up to a bubble, then cover and drop down the heat and let it simmer about 2 hours, stirring occasionally
6. Let the sauce cool down and put in freezer bags for later!
TIP: Once you fill your freezer bags put them flat on a cookie sheet and put in the freezer, they will take up way less space that way.
*I got these instructions from the 5dollar dinners cooking tutorials*
All you need is a bag of dried beans, a large bowl of hot water and a large pot for simmering! Plus freezer bags, this makes A LOT!
1. Put beans in a large bowl and cover with about 2 inches of hot water, let it sit on the counter for at least 2 hours (that’s what I did), but overnight is ideal
2. Remove any beans that float to the top
3. Drain and rinse with cold water
4. Put beans in large pot and cover with about 2 inches of water, bring to a boil, then drop the heat down to medium, cover and let simmer about 1.5 hours (until the beans are soft)
5. Drain and let the beans cool down before putting in freezer bags
Simple, just follow package instructions!
Bring 10 cups of water to a boil, add rice, cover and drop the heat to low, stir periodically. Takes about 45 minutes.
TIP: Let rice cool completely before freezing to avoid weird-textured-rice-syndrome
I love making this, so simple, yet so delicious!
This is the good ‘ole recipe from the bisquick box
- 2.5 Cups Bisquick
- .5 Cup Milk
- 3 Tbsp Sugar
- 3 Tbsp butter (melted)
Mix the ingredients together and put in a greased 9 inch pie pan. I usually dust the top with a little bit of extra sugar
Bake at 425 for about 12 minutes
We usually eat this with a little bit of milk poured over the shortcake, a little more sugar and of course strawberries!
Everyone has things that they can’t live without, or at least wouldn’t want to so here are a few things that I would defiantly want with me on a desert island.
I have had this particular machine since I was a Freshman in College, I start almost every morning with it and it has got me through many early mornings, exams and Ahem, hangovers.
So why is this coffee machine so great? Glad you asked! It uses individual “K” cups to brew the coffee, so you get a fresh cup every time and it literally takes seconds- instant caffeine gratification! There’s hundred of flavors plus, tea’s and hot chocolates Mmmm so good! I’ve never met a flavor I didn’t like and for the quality/taste its defiantly worth the (small) investment! Also, I know some of you “green” people are thinking, that’s a lot of waste with all those K cups. They have that covered too, there is a reuseable K cup that you can refill with grounds of your choice.
The K cup stash
I love this thing! Rather than purchasing a can of cooking spray with all sorts of additives you can just fill this baby up with olive oil (or any oil of your choice) give it a few pumps and your on you way to an even application of EVOO! Not only does it work great, it’s also quite handsom and has a prized piece of real estate on my kitchen counter.
Good gracious these candles are possibly the best smelling things my olfactory system has had the pleasure of smelling. Once lit your entire house will instantly smell like breakfast- no joke. I first time I lit one D actually asked me what I was cooking because the house smells so good. I plan to test other scents, but for now this is the winner in my book!
I didn’t realize this at first but I mentioned having these items with me on a desert island, I just pictured what that would look like…. I will be drinking coffee, greasing muffin tins and sending out smoke singnals with my candle.
These of course are only a few things that I can’t live without, more to come!
What’s on your desert island list??
1. Sauce composed of mustard,soy sauce, duck sauce and honey.
2. The easiest sauce, ever.
3. A great way to use up the packets that you get with Chinese food.
So the plan for this evenings dinner was chicken breast tenderloins, but I wasn’t sure what type of sauce to use.
I opened the fridge for inspiration and it was sitting right there in the door of my fridge!
A few weeks ago we got Chinese take out and they were very generous with their sauce packets, so I saved them- I knew they would go to use somehow.
So I decide to combine the packets of soy sauce, duck sauce and mustard (after doing a taste test I decided to add some honey for sweetness)
Just stir the ingredients to your preference pour over chicken
(I definitely recommend taste testing as you go, soy has quite a bit of salt which can be overwhelming)
I almost didn’t realize today was Wednesday due to our snow, somehow snow propels me into some kind of type warp.
So D is a dedicated blog-reader to a sports-random news and ass-n-titties blog.
Recently he read about something called chat roulette.
(Anything with the word roulette gets my immediate attention)
This is a very simple concept, all you need is a webcam.
DISCLOSURE: There are some sicko’s on there beating their meat, so watch out
So, during blizzard #1 we decided to try it out, since we had nothing better to do since we were stuck at home.
But we needed to make this interesting, so we decided it would be a great idea for D to wear his Halloween costume which was a Gumby suit!
The highlight of this conversation was when the little lady said her name was Liv, and Gumby asked her if that was short for livin it up. Classic!
So if you are snowed in or have nothing to do, give it a try you will get a laugh!
Well we are again faced with record-breaking snow, so what does that mean?
Yes, you guessed it!
Cook your ass off!
So without further ado, I give you…
Chicken Pesto Fettucini.
- About 2 cups of Shredded Chicken (I made a whole cut up chicken in the slow cooker during blizzard #1 using Erin from 5$ Dinners cooking tutorial. Thanks, Erin! )
- I box of Penne Pasta (bought on sale, of course!)
- I jar of Fettuccine sauce*
- I small jar (4ish ounces) Pesto*
*If i wasn’t completely and utterly exhausted from shoveling and I had the ingredients I might have made these myself*
- I loaf of bread
- Some roasted grape tomatoes would be great, but alas, we didn’t have any But if YOU do, put tomatoes in a pan, with olive oil, salt+pepper, and garlic. Put over medium-ish heat and let them soften up, then use a potato masher to pop them and just let them hang out while the rest of the meal finishes cooking.
*Typically I would serve some veggies with dinner, BUT we were runnin a little low in the fresh produce dept. AND we are carb-loading for snow-excavation! *
Assemble your ingredients:
Get some H2O boiling!
The chicken is already cooked, so cooking the pasta is the most labor intenstive part of the recipe!
(If by chance you didn’t have 2 cups of shredded chicken laying around now you could poach some chicken and shred.
While your waiting for the water to boil put your shredded chicken in a skillet and dump pesto in there and stir!
Once water is boiling, dump pasta and cook to al dente, about 12 minutes.
Toss, well maybe tossing isn’t a good idea- Put a loaf of bread in the oven to toast it up a bit
So now you have some free time on your hands!
FIT TIP: Do some exercises in your kitchen! A few curls with that jar of fettuccini that you haven’t opened yet is perfect!
This may sound strange, but what the heck else would you have used those few minutes for?
Now I KNOW some of you are thinking. Umm Liz a 16oz jar isn’t exactly sweat-inducing.
And your right, but try doing 50 or so and get back to me, you won’t be sweating, but your arms will thank you.
Also use this time for pouring yourself a glass of wine, you deserve it!
BACK TO THE RECIPE! (I’m sorry I go off on A LOT of tangents!)
Dump Pasta in strainer and return to pot.
Add your chicken+pesto mixture into pasta and give it a stir.
Pour in your jar of fettuccini sauce. or if your an over-achiever, or Rachel Ray pour your hommmade sauce right on in there!
Stir til it looks well mixed.
Get your loaf of bread out of the oven.
(Use oven mitts– Trust me on this one!)
This made enough for 2 dinners for D and myself, and we are not shy when it comes to pasta!
**If you don’t devour your entire loaf of bread use it the next day to make some french toast, for some reason Italian bread makes the best french toast**
Since we are currently experiencing the largest snowfall in this area in the modern era (new’s description). I will share with you what it is like…
We have milk and bread. Check.
(I was lucky enough to be able to get lactose-free milk, not typically on my list, but it was either that or buttermilk)
More importantly we have beer, wine and snacks. Double Check.
I beleive that my body is preparing for hibernation I have a whole chicken roasting and I am gobbeling up monkey bread as i type (maybe that’s why my fingers are sticking to the keys).
Anyway, long story short. There is a shit-ton of snow and only more coming.
I am taking many pictures to document so I can tell future generations about this epic event.
We haven’t gone stir crazy quite yet, but give it time.
I leave you with a few pictures of Mr. Colt working on a backyard tunneling system …
Back to shoveling, dammit.
So many thoughts, so few good ideas. If that makes any sense at all.
In the meantime while i drink some wine put my thinking cap on enjoy some early blizzard pictures, too be updated later.
Living in Maryland I have learned that the slightest inclination of snow will cause mass panic. But, with our current “blizzard warning” and prediction of 2 feet of snow by tomorrow night I suppose some concern may be legit .
Today, there have been many new terms coined for this momentous precipitation-occasion.
A few of my fav’s are : The Snowtorious B.I.G., The Snowpocaplyse and Pandasnowdium.
Colt: LOVING the snow!
BY THE WAY…these pictures were cropped using my “snipping tool”, which I lovelovelove. More on that later.