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My Chicago Kitchen
Chicago Eating, South Side Greetings
Monday, September 30, 2013
Baked Chicken & Pasta with Sun-Dried Tomatoes
Apparently, it's casserole season. I'm only rebelling a little, refusing to put away my flip flops and I'm still trying to sleep with the windows open, but since it's officially Autumn, I feel like it's okay to post this now.
This particular was one of my very first pins, and it's one of my favorite guilty pleasures/comfort foods when I'm feeling sick or need some kitchen therapy. It makes a ton, and it makes plenty so I can enjoy it for lunch all week. (And when I do, people are always sniffing around and trying to get a taste of this.) It has all my favorite things AND makes a great freezer meal. This is my favorite thing to bring to a new mom. If you know anyone who needs some kitchen lovin',add this to your "to make" list. It's the right thing to do.
Baked Chicken & Pasta with Sun-Dried Tomatoes
(As seen on Real Mom Kitchen & Our Best Bites, originally from Martha Stewart)
6 T. butter, plus a little more for baking dish
1 lb. penne rigate
1 tsp. olive oil
8 oz. buttom mushrooms, sliced
1/2 c. plus 2 T. all-purpose flour
6 cloves garlic, minced or pressed
6 c. milk
1 c. sun-dried tomatoes, drained & chopped (if not already chopped)
Salt and pepper
1 1/2 c. Italian blend shredded cheese**
1 1/2 c. grated parmesean cheese, divided
2 c.. cooked chicken*
3 T. chopped fresh parsley
*I usually use shredded or diced, but you can also use chicken strips and up the amount to 2 1/2 or 3 c.
**I use a blend of mozzarella, provolone, fontina, and asiago.
Heat oven to 400* F. Butter a 9 x 13 in. pan and set aside.Boil water for the pasta. Salt well, and cook according to package directions. Drain.
Meanwhile, in a large pan, heat olive oil over medium-high. Cook mushrooms, stirring often, until most of the liquids have released and evaporated, not more than 5 minutes. Turn off the heat and set aside. In a large, heavy pot, melt 6 T. butter. Add the flour and garlic and cook, stirring constantly, for 1 minute. Next, gradually add milk to the pot, mixing constantly, until well blended. Reduce heat to medium, and bring sauce to a simmer. Continue whisking frequently until sauce has thickened, 1-2 minutes.
To the sauce, add cooked mushrooms and sun-dried tomatoes. Stir together and cook for 1 minute. Season well with salt and pepper. Stir in the Italian cheeses and 1/2 c. of parmesean. Stir constantly, until cheese has melted. Turn off the heat. Check for seasonings and add more salt and pepper if desired.
Add chicken and pasta to the pot and mix well to coat everything evenly with sauce. Pour into your prepped baking dish, spread evenly, and top with remaining parmesean. Bake at 400* F.until lightly golden and bubbling, 20-25 minutes. Top with fresh parsley and serve immediately.
Posted by Angie at Monday, September 30, 2013 3 comments:
Wednesday, September 25, 2013
Fresh Corn & Green Onion Quinoa
Okay, so I need to apologize because I've been on a quinoa tear lately, and I don't think I'm showing any sign of stopping. The cause of my problem is that it's so easy to throw together before pole on Tuesdays, it's quick, and it's protein-packed, so I can get my fill without stuffing my face.
Of course, the problem is that my family is starting to really get annoyed with me. Oops.
I'm not going to waste your time with this one. It's a good dinner or a nice side dish, perfect for lunch as leftovers...or just lunch! And if you're lucky enough to have some fresh corn at your disposal, this is a good place to use it!
Fresh Corn & Green Onion Quinoa
(Adapted from Gourmet, as seen on Just A Taste)
3 c. corn, fresh or frozen
2 c. quinoa
1 T. lemon zest
Juice of half a lemon
1/4 c. butter, melted
1 T. honey
Salt and pepper
4 green onions, chopped
Cook the corn according to your preference. (I think this is awesome with grilled corn, personally.) If using fresh and cooking, cook according to your liking and set aside to cool. When cooled, remove kernels from cobs with a sharp knife. If using frozen, thaw and bring to room temperature.
Cook quinoa according to package directions.
Meanwhile, in a small bowl combine lemon zest, lemon juice, butter, and honey. Season with salt and pepper, and whisk to combine.
When quinoa has finished cooking, drain, and place in a large bowl or on a large platter. Pour over dressing and toss to combine. Check for seasonings and season with salt and pepper if desired. Top with green onions and serve.
Posted by Angie at Wednesday, September 25, 2013 No comments:
Labels: gluten-free, quick and easy, summer food, vegetarian
Monday, September 23, 2013
Baked Three Cheese Mac n' Cheese
|Crappy Phone Photo. Oops.
I've had this bookmarked for a while, and when Google Reader went under, I took that as a chance to purge my favorites and saved links. When I saw this one and realized I had a dinner alone coming my way, I jumped at the chance to make it.
While Hannah can be a picky eater, she loves mac n' cheese. This wasn't her favorite, but I sure as hell enjoyed it. I was running late and didn't have the chance to play with lighting and props and crap, but trust me, once this comes out of the oven, you won't care about any of that. You'll just want it in your belly.
Three Cheese Mac n' Cheese
(Adapted from Food & Wine, September 2010, as seen on Cook Like A Champion (Her pictures are prettier than this one.))
1 lb. penne rigate
1 1/2 c. heavy cream, divided
4 T. finely diced yellow onion
3 cloves garlic, minced or pressed
2 T. all-purpose flour
5 oz. goat cheese, crumbled
3 oz. sharp white cheddar, shredded
1/2 c. fresh grated parmesan cheese, divided plus more for garnish
2 T. sour cream
3/4 tsp. lemon zest
1 1/2 tsp. chopped fresh thyme, divided
Salt & pepper
1 large or extra-large egg yolk
Heat oven to 400* F. Butter a large, 10 in. cast-iron skillet (or butter a heavy-duty baking dish) and set aside.
Bring water for pasta to a boil. Cook penne until juuuuuuuust al dente. Drain and return to pot.
While water is boiling/pasta is cooking, in a medium saucepan, mix together 1 c. cream, onion, and garlic. Bring to a simmer. In a measuring cup, mix remaining 1/2 c. cream with flour and whisk together. Pour into saucepan with cream & onion.Over moderate heat, cook until thickened, whisking constantly, approximately 3 minutes. Remove from the heat and mix in the goat cheese, cheddar, and 1/4 c. parmesan cheese. Stir until melted, and mix in the sour cream, 1 tsp. thyme, and lemon zest. Season well with salt and pepper.
Place the egg yolk in a medium bowl and slowly whisk in 1/2 c. of the cheese sauce. Gradually whisk the egg mixture back into the cheese sauce. Pour the combined, thickened sauce into the pot with your cooked pasta and mix extremely well. Pour pasta into your prepped skillet and sprinkle with remaining cheese. Bake at 400* F. for approximately 25 minutes, until cooked through and golden brown on top. Sprinkle with remaining thyme and let rest for 5 minutes. Serve hot and pass additional parmesan if preferred.
Posted by Angie at Monday, September 23, 2013 No comments:
Labels: favorites, holidays, pasta, vegetarian
Friday, September 20, 2013
Recipe Swap: Pumpkin Cheesecake Cookies
Sometimes, I think Sarah just "gets me". A few weeks ago, I wanted to fire up the oven and bake something, but it was still too hot here in Chicago to fire up the oven. I was looking at my blog and realized that I hadn't posted a sweet or dessert recipe in far too long. Maybe it was luck, maybe it was just how the numbers paired up, or maybe Sarah realized I needed to bake some cookies or my husband would go on strike. Whatever it was, my draw for this particular recipe swap was none other than Eva of Eva Bakes. Eva is a baking and skating wizard. (I think she might be a robot.) I love following her skating adventures every Friday and watching her do leaps and spins that I have only ever dreamed of doing. Angie + ice skates = laughter. I will never be a skater.
This week, it finally cooled down and I started itching to turn on the oven and bake something delicious. I still hadn't decided what to make from Eva's blog--the theme this month was Blogger's Choice--because (and at the risk of sounding just a bit like a fangirl) I have so many "liked" and starred recipes in my reader that I honestly couldn't pick. I even asked my husband to pick for me and he just said, "I don't know. Bake some cookies." BUT THERE ARE SO MANY COOKIE RECIPES, GRAHAM. HOW AM I SUPPOSED TO PICK JUST ONE?! So I did. I read probably every cookie recipe she has on her blog, and decided on these beauties. They're super simple, super delicious, and have completely disappeared in the break room at work.I can safely say these will be making repeat appearances at work and at home from now until....always?
As always, this month's swap is hosted by Sarah from A Taste of Home Cooking. Thanks for hosting, Sarah! And thanks for Eva. ;-)
Pumpkin Cheesecake Cookies
(Barely adapted from Eva Bakes)
1 8-oz. package of cream cheese, softened
1/2 c. butter, room temperature
1 c. sugar
1/2 c. canned pumpkin
1 egg
1/2 tsp. vanilla extract
1 c. all-purpose flour
1 c. all-purpose flour, 2 T. REMOVED and replaced with 2 T. cornstarch
1/2 tsp. baking powder
1/2 tsp. table salt
1/2 tsp. pumpkin pie spice
1 c. chocolate chips*
Maple-Cream Cheese Glaze
4 oz. cream cheese, softened
3 T. maple syrup
1/2 tsp. vanilla extract
1/2 c. powdered sugar
2-4 T. milk
Heat oven to 350* F. Line a cookie sheet with parchment paper and set aside. In a stand mixer fitted with the paddle attachment, cream together cream cheese and butter until completely smooth. Slowly add in the sugar, pumpkin, egg, and vanilla extract. Mix well.
In a separate bowl, mix together the dry ingredients. Slowly add the dry ingredients to the cream cheese mixture, scraping down the sides of the bowl as necessary. Do not over-mix. Chill the combined dough in the fridge for 20-30 minutes.
After the dough has been chilled, stir in the chocolate chips. Scoop the dough onto the prepped cookie sheet, approx. 2 T. of dough per cookie. (I used a medium cookie scoop since that's what was available.) Bake for 10-15 minutes, until lightly golden brown. Let cool on cookie sheet for 3 minutes before transferring to a wire rack. Cool completely before adding the glaze. Makes approx. 3 dozen cookies.
For the glaze, beat the cream cheese until smooth. Combine maple syrup, cream cheese, and vanilla, and slowly add in the powdered sugar. Add milk, 1 T. at a time, until desired consistency is reached. Let the glaze set for several hours before storing.
Posted by Angie at Friday, September 20, 2013 6 comments:
Monday, September 16, 2013
Caprese Panini
I'm not good at food photography. It's a skill. There's a definite art to it, and it's just not something I'm good at. Clearly, because how did I not notice the huge freakin' crumb RIGHT THERE IN THE FOREGROUND?! My college photography professor hopefully never sees this, because I have a feeling she'll come up to Chicago and drop a 50 lb. weight right on my head.
Some foods, like sandwiches, are horrible to photograph. And since I never make anything just "for the blog" (I'm always snapping pics just as we're sitting down to dinner) I never have the time to make it pretty. I just do what I can and hope for the best.
While I'm not a good photographer, I'm good at following a recipe. I'm okay with winging it in the kitchen. As I've branched out and learned more about food and cooking and expanding my palate, I've started to figure out what works and what doesn't. And even when I think it won't work, I surprise myself. The first time I saw this, I wasn't sure if it would work together, and I proved myself wrong. Very, very wrong. I realized I've been making this particular sandwich for years and just never blogged it. This is one of our very favorites, and it's actually one of my very favorites at the end of the summer. Just before my basil plant goes to seed and starts to fade, and just as we get one last ripe tomato off the vine (there's always one that shows up during the last week of summer), I like to make this sandwich for dinner. Reminds me that with each passing day, we're just a little bit closer to summer.
Caprese Panini
(Barely adapted from Williams-Sonoma)
4 slices country-style bread, 1/2 in. thick
Olive oil
4 T. mayonnaise, divided
4 slices fresh mozzarella
4 slices fresh tomato
2 tsp. balsamic vinegar, divided
Salt and pepper, to taste
4 fresh basil leaves
Heat an electric panini press to medium-high according to manufacturer's instructions, or heat a cast iron pan with a panini press over medium.
Lightly brush one side of each slice of bread with olive oil. With the oiled sides down, layer two slices of bread with 1 T. mayonaise, cheese, tomato, and 1 tsp. of vinegar. Season lightly with salt and pepper, and top with 2 basil leaves, one on each side. Spread remaining mayo on the remaining slices of bread and place atop sandwiches, oiled side up.
Grill sandwiches in panini press according to the manufacturer's directions, 3-5 minutes, until cheese is melty and sandwich is warmed through. Cut each sandwich in half and serve immediately. Serves 2 people.
Posted by Angie at Monday, September 16, 2013 No comments:
Labels: favorites, lunch, quick and easy, sandwiches, summer food
Thursday, September 12, 2013
Tangy Dijon Chicken
As I'm writing this, I have a cold. I'm not entirely sure because for the first time in a long time, I'm sick before Graham or Hannah. That's weird, and it rarely happens. Usually Graham brings something home from school or Hannah comes home with God-knows-what from the kids at daycare. Whatever virus-from-hades this is, it's kicking my butt. I am wiped, I tell you.
Speaking of things gone viral, I'm sure by now we've all logged in to Pinterest and seen the same pictures 30 times over. We've all logged in to FB and have seen something from the incomparable George Takei. And by now, we've all seen the clips of Justin Timberlake and NSYNC reuniting at the VMAs. (I fangirled all over my front room.) Let me tell you, if something goes viral on Pinterest, it's entirely in the realm of possibility that you'll see it on your feed no less than 18,000 times before it's replaced by something else. For me, those viral images are usually food. (Food is, of course, one of my highest priorities.)
This meal went viral a few months ago and I made it this past spring. (Look at how timely I am.) I made some changes, first of all to the name--because I'm skeptical and think it was named specifically with Pinterest virality in mind. Sing for Your Supper has a really great post from July about the beast that has become the blogosphere. It's sad but true. You make it, you style it, you pin it.....you really need to WORK for your blog. When I started my blog in 2008, crappy, slightly blurry food pics were okay. Hell, some recipe blogs didn't even need or have pictures--check out some of my posts from my first year. As more people got into the game, food blogs needed a way to stand out, and some people got lucky with their pictures and recipes, some got lucky with their little "slice of life" stories, and others had to work for every single page view.
If I shared my stats with you, most "big bloggers" would probably gasp and their jaws would drop. "Why even bother?!" (Hint: My page views are nowhere near six digits.) I don't host ads on my site because (and in fairness, I haven't ever tried or approached an ad provider) I'm sure my monthly page views aren't enough for most companies to even consider my little corner of the Internetz worthwhile. And if you look at my archives, you'll see there are huge gaps in my posting here and there, from times where I got busy and had a baby, to times where I just didn't feel like blogging and wasn't inspired. And I'm okay with all of that. My blog is for me and the 10 people out there who read it. ::waves::
I think the food blogging community is pretty special, though for most of it's life, I've been an outsider. I've watched some of my internet friends grow into pseudo-blogging celebrities. I've made some real friends out of my internet friends. I've seen internet friends with little blogs grow into huge blog celebrities (by my definition, anyway) and I like to say that I knew them by their screen name before they hit it big. I don't know how or why the blogosphere morphed into this animal that seems to require hours and hours of my day--hours that I don't have, btw--but it just re-enforces my resolve to blog for me. I blog when I want, how I want, and whoever reads it reads it. That's not to say I wouldn't love being paid to work at home and blog full-time in the comfort of my jammies. But really, I think that's what people are reaching for. Everyone wants to be the next big thing, everyone wants to be an internet celebrity. The thing about the internet is that everything is ZOMG SUPER POPULAR AND WONDERFUL OMGZZZZ for about 0.000093 seconds before the masses move on to the next thing. So why push for blog celebrity status when it's so much work?
I'm blessed. I have a beautiful daughter, a good job, a happy cat, and a husband who is incredibly supportive of my weird habits and has *almost* stopped rolling his eyes and sighing when I tell him what's for dinner on any given night. I blog for fun, I've made some real friends out of internet friends (some of whom I haven't ever met "IRL" but really, it doesn't seem to matter all that much), and when some recipe I posted reaches 100 page views, I squee to myself a little. If I ever happen to take off, then yay! In reality, I don't see that happening any time soon. I'm okay with that, because I have all I need right here.
Tangy Dijon Chicken
(Adapted from Table for Two, originally from Trader Joe's)
2 lbs. boneless chicken thighs
1 c. Dijon mustard
1/2 c. maple syrup
2 T. rice wine vinegar
Salt and pepper to taste
1 scant T. cornstarch
2 T. fresh rosemary, chopped
Heat oven to 450* F. Line a baking dish with 2 layers of tinfoil. (I used by 9x9 in. pan.)
In a small bowl, mix Dijon mustard, maple syrup, vinegar, and salt and pepper. Whisk to blend, and pour half the mixture into a measuring cup and set aside.Reserve the other half for cooking.
Arrange chicken thighs in the pan and lightly season with salt and pepper. Pour half the sauce mixture over the chicken and turn chicken thighs to coat. Bake chicken uncovered for 30-40 minutes, until cooked through.Remove from oven to rest for 5 minutes and transfer to a platter.
When chicken has been removed from the oven, take your 1/2 c. reserved marinade (whisk together if it separated while standing) and whisk in cornstarch. Continue mixing for 1-2 minutes until thickened. (I *think* I poured the sauce into a pan and heated over medium while whisking, but I'm a dope and can't remember.)
When sauce has thickened, stir in rosemary and pour over chicken pieces. Serve immediately.
Posted by Angie at Thursday, September 12, 2013 1 comment:
Labels: chicken, gluten-free
Monday, September 9, 2013
Watermelon & Cherry Tomato Salad with Feta and Basil Oil
While I will normally do some grumbling about having a picky toddler and a picky husband, I've got plenty of my own food weirdness, don't worry. There are some foods that I will.not.touch. Even after 5+ years of food blogging, making plenty of my own ingredients and foods, experimenting, and even pushing myself past my comfort zone, there are certain things that just won't do it for me.
Enter this salad. Individually, I love all the ingredients. I love watermelon (it was the only thing I craved when I was pg with Hannah), I love tomatoes--the ones you see above came right from our garden--and I'm a living, breathing American, which means I love cheese. I especially love feta cheese and try to squeeze it in where I can. There are different versions of this salad floating around online and in cookbooks, and each time I saw it, I wanted to like it. I love watermelon, but the whole thing just felt strange to me. I couldn't wrap my head around it. Eventually, I gave in because we had a bunch of leftover watermelon from a picnic we attended and figured that I'd probably eat it, no one else would, and hopefully that precious watermelon wouldn't go to waste.
Much to my surprise, I really liked this. I was the only one who ate it
Watermelon & Cherry Tomato Salad with Feta and Basil Oil
(Barely adapted from Pink Parsley)
1 1/2 c. cherry tomatoes, halved
1 tsp. salt, divided
1 1/2 c. watermelon chunks, seeded and cut to approximate size of tomatoes, at room temp.
1/4 c. fresh basil leaves
1 tsp. white wine vinegar
1/2 tsp. lime zest
1 tsp. fresh lime juice
1/2 c. crumbled feta
Place halved tomatoes in a large strainer and sprinkle with 1/2 tsp. salt. Allow to drain for at least 30 minutes. If you haven't already done so, cut your watermelon pieces down to size.
In a blender, combine the basil, olive oil, vinegar, lime zest, and lime juice. Blend well, scraping down the sides of the jar as needed. You want the basil leaves to be chopped finely.
In a large bowl, mix tomatoes and watermelon and toss with basil oil. Toss with feta and serve immediately.*
*If serving later, mix the tomatoes with watermelon and tip the side of the bowl before serving to drain the excess liquid. Store basil oil and feta separately until ready to serve.
Posted by Angie at Monday, September 09, 2013 2 comments:
Labels: appetizers, quick and easy, salad, sides, summer food, vegetarian
Friday, September 6, 2013
GGFF: Peach-Vanilla Bean Jam
You guys. You.Guys. YOU. GUYS. This is a revelation. I'm officially a convert. I made homemade jam, and I canned it, and it took waaaaaay longer than I thought it would, but it was also easier than I thought it would be, and ohmygoshittastessodamngoodiwillnotsharewithanyofyousorrynotsorry.
I know I can get a bit....ahem....over-dramatic at times, but this is totally for your own good. Trust me, if I can do it, so can you. I don't know anything about science and I know very little about food prep and safety beyond, "Don't use the same knife you just used to cut your raw chicken to now cut your lettuce in half, unless you like food poisoning." But once I got over my initial fears and gave it a shot, I'm basically hooked.
It's great for my husband that all my addictions have to do with food.
Now that my first steps into canning are behind me, I feel a lot more confident about the whole process. I can definitely see this being a fun project for me on weekends, especially when I start thinking about Christmas gifts and such. This particular jam is a great way to store up some of those summer peaches and have a little fun at the same time. It's the perfect blend of fruit and vanilla. See those little black specks in the jar? Those are vanilla beans that for some reason clumped together during the canning process. Whatever. I'll stir it up before we enjoy it. If clumped vanilla is my biggest problem, I'm calling it a win.
Peach-Vanilla Bean Jam
(As seen on Cook Like A Champion & Smells Like Home, originally from Tartelette)
3 lbs. ripe peaches, peeled*, pitted, and roughly chopped
3 1/2 c. sugar
1-2 vanilla beans, halved, seeded, and scraped
Juice of 1 lemon
In a large, heavy-bottomed pot or Dutch oven, combine all ingredients (including the vanilla bean pods and seeds!) over medium heat. As the sugar melts, bring the mixture to a boil. Reduce the heat down to a simmer and cook, stirring occasionally, for about 90 minutes, until fruit has caramelized and is dark orange in color. Remove the vanilla pods.
While jam is cooking down, prepare a water bath canner.**
In a large canning pot, sterilize your jars in barely simmering water, 180* F, for at least 10 minutes. In a smaller pan, sterilize your jar lids (just the flat lids, no rings) in barely simmering water at 180* F., for a minimum of 10 minutes.
When your jam has cooked down and your jars and lids are ready, one by one, remove jars and lids from water. Fill jars, leaving 1/4 in. head space at the top of the jars. Place on the lids and seal with the rings. Wipe the exterior clean with a clean, slightly damp cloth, and return to jar rack in canning pot. Continue filling jars until all the jam has been added to sterilized jars.
Raise heat to high, lower the rack into the hot water, and put the lid on your pot. Bring to a rolling boil and boil the jars for 10-15 minutes.*** One by one, remove jars from the pot and move to a clean kitchen towel on a flat surface. You should hear a "ping" or a pop shortly after removing the jars from the water; this means your lids are forming a seal on the jar. Wipe the exterior clean if necessary and then DO NOT TOUCH THEM FOR 12-24 HOURS AFTER CANNING. Go watch a movie or something.
After 12-24 hours (I did 24, juuuuuuust to be safe), check your jars. Remove the ring and press down on the lid. If it cannot be flexed and doesn't give to pressure, a proper seal has formed and your jars have been safely preserved. To double-check, remove the ring from your jar and try to slide your fingernail under the jar lid. If you can move it or slide your finger inside AT ALL, your jars have not safely been preserved and should be eaten within a few days.
If you have a proper seal, congrats! Woo hoo! Happy dance! Store in a cool, dark place for up to 1 year.
Posted by Angie at Friday, September 06, 2013 4 comments:
Labels: breakfast, canning, DIY, experiments, GGFF, gluten-free, ingredients, just for fun, summer food, vegetarian
Wednesday, September 4, 2013
Tropical Quinoa
On Tuesdays, I pole dance. Not for fun and profit, just for fun. It's kind of a funny hobby to have, and I get some interesting reactions when I tell people what I do to lose weight, but I really enjoy it. I've noticed significant changes in my body since I started last year, and it's nice to have a guaranteed 90 minutes to myself each week. While the physical changes have been nice, the other side effect I wasn't prepared for was eating for pole. I really need to eat well on Mondays and Tuesdays so I'm ready for class on Tuesday evenings. While it's not just fueling my body and feeding me the right things, it's also making sure I eat the right foods so my hands don't get oily. Can't grip the pole if I ate too much junk food, amIright?!?!
To get myself in the best possible condition, I've started focusing my meals on Mondays and Tuesdays (especially Tuesdays) to be high in good stuff and low in garbage. That's huge for me. I love food, and in the past my mindset was generally, "If I take care of myself, I'm gonna eat this. Noms." Now I have to actually put a little more thought into what I eat. Weep. Enter quinoa. I love quinoa. I love it because it's delicious, but also because it's trendy, and like, everyone is totally making quinoa, man.
I'm not going to repeat what I've said before, but really, it couldn't be easier, and it's delicious. It takes on the flavor of whatever you throw in with in while still retaining it's protein power. As a result, you can help yourselves to seconds without feeling guilty or worry that you're going to slide right down the pole. Never fear, polers. You can eat seconds of this and still do your corkscrews, climbs, sits, and inverts. (So I'm told. I don't invert. I'm a spins kinda gal, myself.)
Tropical Quinoa
(Adapted from Tide & Thyme)
2 c. quinoa
1 c. pineapple, diced small
1 mango, peeled and diced
1 ripe avocado, diced
1 red onion, diced fine
1/4 c. shredded, toasted coconut
Juice of 2 limes
3 T. coconut oil
Salt and pepper, to taste
Cook quinoa according to package directions, Set aside to cool.
Toast coconut if not previously toasted. Set aside to cool.
In a large bowl, combine quinoa, pineapple, mango, avocado, onion, coconut, lime juice, and oil. Season well with salt and pepper. Serve immediately, or chill, covered in plastic wrap, until ready to serve.
Posted by Angie at Wednesday, September 04, 2013 1 comment:
Labels: appetizers, sides, summer food, vegetarian
Tuesday, September 3, 2013
"Fake Shack" Shake Shack Burgers
I've written before about how I'm not big on burgers. When I want something grilled, I usually reach for a grilled chicken, or pizza, or our favorite kebabs and vegetables. Burgers and I just don't seem to get along. I even moaned and mumbled when I got burgers for the previous two recipe swaps. So it makes perfect sense that I'd willingly make a burger for dinner, right? Of course it does!
I wanted to fight it. I really did. When this burger started making the rounds on my message board, I fought it, even though it looked really good. (Now burgers are even looking good? What's happening to me?! It's like I don't even know myself anymore.) Then blogger after blogger made these burgers and raved about them, so I decided to bite the bullet and make them, proving to myself once and for all that burgers are not awesome and that all the fuss wasn't worth it.
Really, these burgers aren't anything truly remarkable. It's a potato roll with beef, lettuce, and tomato. What really elevates it is the secret sauce (which is not-so-secret after making the rounds on all the blogs.) Then you stuff it into some parchment and let it steam for 30 seconds, and you have a shamefully addictive burger.
Prior to seeing this recipe on Sarah's blog, I'd never even heard of Shake Shack, aside from a standard name in those little teenage beach movies from the 1960s. ("Hey, let's grab some burgers at the Shake Shack, Annette!") Apparently, the chain is making it's way to Chicago, so if it ever lands, I'll definitely have to check it out. Until then, I'll enjoy my burgers hot off the grill, in a bastardized parchment sleeve (a.k.a., sheets of parchment folded up).
"Fake Shack" Shake Shack Burgers
(As seen on A Taste of Home Cooking, originally from Serious Eats)
1/4 c. mayonaise
1/2 T. ketchup
1/2 tsp. yellow mustard
2 slices kosher dill pickles, diced fine (I omitted these)
1/8 tsp. garlic powder
1/8 tsp. paprika
Pinch cayenne pepper
1 1/2 lbs. ground sirloin
Salt and pepper, to taste
1/2 tsp. vegetable oil
1 T. butter, softened
4 potato rolls
4 leaves lettuce
4 slices tomato, cut thick
4 slices yellow American cheese
Combine all the ingredients for the sauce in a small bowl and mix well. Set aside.
Mix the beef into 4 medium patties, creating a thumbprint indent on one side for grilling. Season well with salt and pepper on both sides.
Heat grill to high and oil grates well. Split the rolls and brush with softened butter on the interior of top and bottom. Toast on the grill until golden brown, 2-3 minutes. Remove to a plate toasted side up and place 2 T. of sauce on the top half of the bun, followed by lettuce and tomato.
Grill patties and flatten out to 4 inches in diameter. Grill 3-4 minutes, until a good crust forms on the bottom. Flip carefully and top grilled side with a slice of cheese. Grill until cheese is melted, 2 minutes longer. Transfer to bottom side of bun, top with the prepped half of the bun.
Slide each burger into a parchment sleeve, or wrap in parchment paper and steam for 30 seconds.Serve immediately.
Posted by Angie at Tuesday, September 03, 2013 2 comments:
Labels: beef, grilling, quick and easy, summer food
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Taking the show on the road this week, off to West Hawk Lake for 10 am. Going to run some trails, more exact Hunt Lake Trail. Not sure of the mileage we will see when we get there. I know there will be at least 4 of us, and maybe some more.
Hope to see you there.
How We Feed Our Kids
1 day ago

subset: commoncrawl


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The PSD file of this tutorial is available to buy on PSD Vault Shop, or via the PSD Vault VIP members area.
In this Photoshop tutorial, I will show you the steps I took to create this interesting bread text effect in Photoshop. We will be adjusting and manipulating several bread stock images to make our typography. Have a try!
This is an beginner-intermediate level difficulty tutorial.
Note: The Photoshop tutorial is done in Photoshop CC – therefore some screenshot may have slighting different layout as in the earlier version. Some brushes are exclusive to Photoshop CS6.
Here is a preview of the final effect I have for this tutorial: (click to enlarge)
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OK Let's get started!
To complete this tutorial, you will need the following stocks:
Step 1
Create a new document sized 1400px * 800px with white background. Load the "bread stock image 1" and make a selection of the Croissant:
Copy and paste the selection to our document. Reduce its size and rotate it to form a letter "C":
Use a soft eraser, remove the shadow around the Croissant:
Apply the following 2 adjustment layers as clipping masks to this letter "C" layer:
and here is the effect so far:
Step 2
We will work on our next text "A". Load the Break Stock Image 2 into Photoshop and select it:
Copy and paste the selection onto our document. Re-size and rotate this layer as shown below:
Duplicate this layer once and flip it horizontally:
Duplicate one more of this bread layer, finish the letter "A" with it:
and here is the effect so far:
Step 3
We will work on the letter "F" in this step. Load the Break stock image 3 into Photoshop and select it:
Copy and paste the selection to our document. Re-size and rotate it as shown below:
Repeat the above process and copy two more pieces onto our document:
We will form the letter "F" in this step:
Step 4
We will work on the letter "Y" in this step. Load the break stock 4 image into Photoshop and select it:
Copy and paste it onto our document. Re-size and then warp it into a curvy shape:
Repeat the above process, and add another piece of bread on the left side:
Then add another piece down the bottom:
And here is the effect so far:
Step 5
We will add some Jam onto the bread in the step. Load the strawberry jam and select the jam part with the Lasso Tool:
Copy and paste the selection to our document. Re-size it and place it on top of letter "C":
Warp it slightly:
Also use the Liquify Filter with the following brush setting:
This is my result after using the liquify filter:
Repeat this process and add more jams onto our letters:
Step 6
We're almost done! For final touches, use cloud brush to paint some cloud around the letters:
You can also the add some colours with a colour balance adjustment layer – I will leave this to you to experiment.
Here is my final result: (click to enlarge)
That's it for this tutorial! Hope you enjoy it and find it useful. Till next time, have a great day!


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Wednesday, January 18, 2012
Easy and FUN quilt
I hope I can get this video up as it looks like a whole bunch of FUN. I am going to pull out some strips and try this very soon.
Sunday, January 8, 2012
Final Tally For 2011
This is a picture of the last donation quilt I have made for the year 2011. I just used up a bunch of kid type charms and added yellow in between each of them.
I try very hard to take a picture of every quilt that I make. I added up the total number of quilts for last year. I made about 5-6 for myself or gifts. I am going to keep a journal this year every time I make a quilt and who it is for. Pictures are nice but I want a number easier than trying to count the pictures.
BUT--for 2011 I made 80 quilts for donation. I counted only those I did start to finish. MANY are quick kid ones using a panel. The went to the military, children at Fort Bragg, Hospice, our local children's ward at the hospital, a church cancer program, a church bazaar and the new woman's wing for our local Veterans Ward.
I am not trying to exceed that number this year as I love quilting and do not want to make it a race for a number. I will probably donate less as I am making some for a local auction. I need to raise money for all this postage and figure selling quilts is a good way.
I am fortunate enough to work just part time, have a wonderful Handiquilter machine (bought used on Craig's list) which makes quilting fun and fast. I have a large stash bought carefully from quilt shops offering deep discounts. I also have been given lots of fabric from guild members and online friends.
We are renters in our little house so renovations and yard projects are not possible. That may not be such a bad thing as it takes lots of money and time to accomplish those. Our kids are grown and no time is spent raising children. This all equals lots of sewing time for me. My family has plenty of quilts so I support my passion by giving them away.
Sunday, January 1, 2012
Happy New Year 2012
I wanted to share a letter with you all I received when requesting a destination for a Quilt Of Valor. I plan on supporting them this year as my main donation place. I hope to garner support from my wonderful local Quilt Guild for blocks. I can put them together in quilts easily.
We have a very important destination that needs constant filling. Paul, who is with one of the National Guard units working to medevac wounded soldiers out of the war zones, made the request and this is what he said when making the request:
1) most of the blanket are wool green ones and are good for many things, but not for warm dog-in-your-lap comfort (many of our wounded are tough birds, but many of them have commented to me about how awesome it was to have such a blanket to put their arms over and/or lean up against). No matter what our patient's situations, I think their psyche is 10 x more stressed about things in their situation. It is hard to explain, but their role as a military patient is full of uncertainty, waiting, pain, more waiting, longing for home, etc. Most of them are tough, hardened, etc., but they usually love the love and somehow those blanket do it for them much of the time.
2) we often run out of blankets for patients...we may have enough for them (or we may have pts. added onto our mission at a stop, and then we run out), but at times heaters malfunction or parts of the plane are hot and part cold, so one isn't enough very often. Even on training missions that are 2 hours out of Charlotte, I have been cold to the point of shivering while laying on a litter acting the part of a patient...these planes are cargo planes and not ideal for our countries today heroes
3) if Uncle Sam provided them, and they were the same blankets, they would not be looked at the same. When I gave out blankets to patients and they knew they were from someone in the U.S., (usually red, white and blue; some hand-made; some with paint hand prints; some with "We love you back home" written or sewed on), they loved them for that reason alone...someone made this / bought this for us and they like that.


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I'm fond of saying, "God's not mad at you". And the Bible insists that when we're under the blood of Jesus, He isn't mad!
Apparently though, suppressing and denying the truth really ticks God off! ...
Note this verse:
"But God shows His anger from heaven against all sinful, wicked people who push the truth away from themselves" (Romans 1:18 NLT).
Those who push the truth away are labeled as sinful and wicked and are, as a consequence, the object of God's wrath. To push the truth away--to refuse reality--to embrace ignorance--is to enrage God. Thus, it is a sin to be stupid!
The Bible tells us to "speak the truth in love" (Ephesians 4:15) and we spend a lot of time talking about how to do this effectively . . . but maybe it's time we learned how to "hear the truth in love". It's been said, "You can't fix stupid!" Well I've got news for you--Jesus can fix anything--even stupid!
If you're tired of stupid, take a look at James 1:5 and James 1:19-25.
Wednesday, January 22, 2014
The Sin of Being Stupid
Posted by Dave Samples at 9:32 AM 3 comments: Links to this post
Labels: devotional, wisdom
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Working on a drinking card game. Gonna release a little beta example once the cards are finished.
Finally broke through the next chapter of XNA. I've made moving objects, animated them, controlled them via keyboard/mouse/xbox controller and set a vibrate function to indicate when the object is moving at its fastest speed. Covered collisions so basically when you move your ball into the black ball of death, the game ends.
Progress bitches! Now I'm off to reanimate the Harlem globetrotters with my newfound superpowers.
Words from a man who dived to the bottom of a bottomless pit and combined momentum and his sheer awesomeness to fly back out.
Soren Studios: Pixel Chaotica, Gaming Sensations, Art Fascination
The story and journey of a man in the grand epicenter of life. Follow him and view his progress, may his efforts inspire you to move forward.
Wednesday, June 1, 2011
Thursday, March 31, 2011
Zanarkand Abes Take The Spira Cup!
Tonight's Blitzball finals pitted the Besaid Aurochs against their dreaded rivals the Al Bhed Psyches! In what can be called a monumental standstill neither side scored a single goal the entire game. That is until the last two minutes of the second half, where the Abes star player Tidus scored the only goal of the night with his Magnificent Jecht Shot Mark III. A stunning backflip out of the field and he sent the ball flying into his opponents before ricocheting it into the goal. This is Tidus's first year playing with the Aurochs, let alone the first year he's played professional blitzball. Needless to say he's caused quite an uproar in the stands and on the field since his arrival. Both MVP and holder of the game-winning shot, all of Spira looks forward to seeing him next season.
Words from a man who awaits summer to continue his XNA ventures. -_-;
Thursday, February 17, 2011
And muffins!
Nearly finished with graphics chapter, been stressing workload, here's little Christine, isn't she just daahhhling?
Words from a man who drank the almighty Thirstquencher, and was still thirsty.
Wednesday, February 9, 2011
Corporate Bitches Be Wantin My Mad Skillz
Yes, some grand company wants my talents. I'm becoming busier preparing for this enterprise, that damned XNA is off in the distance, curled up, like the hamster-thingamashit I never fed. It's virtually double what I made before, and for some godlike reason, one of the higher ups liked my resume particularly. I am full of excite. I WILL PROGRESS THIS VIDYA DAMN IT.
Words from a man who bleeds awesome and barfs success.
Words from a man who bleeds awesome and barfs success.
Monday, February 7, 2011
Friday, February 4, 2011
Eternal battle against numbers...
Have been put into the stand still by many assignments.
Words from a man who broke his fail bone. Twice.
Words from a man who broke his fail bone. Twice.
Thursday, February 3, 2011
Whole lotta nothing here. Career fair preparations and heavy mathematics eating my soul.
Lots inspi doe, shit illin, fierce soon.
Words from a man who jibba jabbed the fliggity flack like a bombshell blammin olfactorizzies.
Whole lotta nothing here. Career fair preparations and heavy mathematics eating my soul.
Words from a man who jibba jabbed the fliggity flack like a bombshell blammin olfactorizzies.
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I am officially a former sauce-o-holic. I thought I'd be on that til at least FIVE.
She caught me in a good mood (note: don't EVER be in a good mood) and when I oh-so-politely requested a sweet sip, she told me they were empty.
And I fell for it.
I know what this word 'empty' means because I use it to demonstrate when my sippy cup is...well, empty. I pull off the lid and shake out the last drops onto the pretty carpet to add to the colors. And she knows I know what 'empty' is.
And now I know she knows I know.
Empty. But not gone. I can still reach my hand down in there for a reassuring grab.
Monday, April 12, 2010
She tricked me
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I'm not sure if Sainte-Chapelle is on the "Museum Pass" which allows you to skip the lines and go straight in. It's worth a check -- the lines can be long during the day.
Amazing windows! I remember your post form 2009 about Sainte Chapelle and thought then that it would be a beautiful place to visit.
GLORIOUS! A church concert is always so beautiful and moving, I think... This was a great treat to see, Jeanie...*sigh*... :o) ((HUGS))
It's really like being inside a jewel, isn't it!
We were in Paris four years ago but didn't go to Sainte Chappelle. I want to go back for so many reasons, and this is another one! Thanks for the informative post!
The windows of Sainte-Chapelle are magical! So glad you enjoyed your visit.
This would be on the top of my list of recommendations too. I love concerts here and have also heard the Vivaldi Four Seasons. Your photos are gorgeous.
What awesome beauty, Jeanie. Simply perfect is the "perfect" description.
All the Stained Glass Windows are just gorgeous! To sit and hear BEAUTIFUL Music while surrounded by such beatiful glass art---Nothing could be better!
Thanks, my dear, for your very kind and caring words about my dear brother. I truly appreciate them more than I can say. These are really hard times, I'm sorry to say.
Those windows are something to behold. It must have been an amazing space for a concert.
What a wonderful Paris trip this has been, taking in all the sights, smells, the food and atmosphere as well as art and music.
You are my kind of tourist, the one who appreciates another culture from their own in depth.
You know I have done this a few times, and I think it is well worth the price, even sitting through overly familiar music. The light, the color, the space, what a privilege! I think it is important to tour the chapel at a different time in the day, to really focus on the windows.
During one of these Vivaldi concerts I was especially taken with the ensemble of string musicians and their repartee. I had a dream about them that night of such pure bliss that I woke up in a state of euphoria. I've noticed I go into that place when I am in Paris, like every ounce of me is poised for pleasure!
It is quite wonderful to revisit these places with you.
I LOVE St. Chappelle. I agree - it's a must see church in Paris. I saw a concert there in 2008, but I can't remember which composure or what score! I will have to go read through my archives! I would love to hear 4 Seasons performed as that is one of my favorites!
Breathtaking! I dropped in here because I saw the shout-out about your blog in the Fall issue of Romantic Country. Scott Smith's Pumpkin Head Scarecrow caught my eye! No mistaking THOSE guys!
Your blog is listed first on their "What We're Loving" page. (page 12 in this issue)
Congrats on the acknowledgement! Browsing around your blog, I can easily see why you are on their "favorites" list!!
Such a beautiful place to visit , I remember sitting inside just soaking up the atmosphere .
Thanks for taking me back with your wonderful photographs.
This is breathtaking!
I wonder if anything other than Vivaldi's Four Seasons is performed in Sainte-Chapelle. My husband and I attended that same performance years ago!
The museum pass is an excellent deal - so glad you used it too.
I'm agog!! Gloriously gorgeous!
Yes, I've been told a concert at the Sainte-Chapelle is a must. But the last time I was in Paris there wasn't time for me to do that... and I walked passed the place. After seeing these magnificent photos, now I must go back! On another note, but similar... have you heard of the Paris In July blogging event hosted by BookBath. It's posting anything about Paris or France/French. You might be interested. I'm in it. Your travel posts would be just excellent for it. ;)
I don't know why they "insist" on playing Vivaldi here most of the time. I believe that there would be sufficient interest from a sufficiently large public to attend music, better adapted to the place! However..., yes already the place is worth a visit!
... and Louis IX payed more for the relics than for the chapel!
We did not go in the church while we were there. Now, after seeing your photos, I wish we had. Those windows are stunning.
Love, love, love your tips.
Sounds beautiful!
This would be on my to-do list, for sure - and like you, it could be Vivaldi or nursery rhymes, although I could imagine other choices that might do better.
Still, a beautiful place with stunning windows. For some reason, Chartres is my favorite, but there certainly is an embarassment of riches to choose from!


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Not only do I have dozens of beautiful jewelry pieces for sale at way below value, but the first 12 people to make a purchase gets a free gift- a handmade, one of a kind hemp choker! Thanks for checking my shop!
I have been getting a great response to my grid project and have been very busy adding new artists to my site as quickly as I have been getting them. I have "met" so many incredibly talented artists this way, and feel very fortunate to have them all included in this project. So many, in fact, that I have decided to take one a week and feature them as the super talent of the week they are. Jewels Curnow is beautifully well made, unique jewelry that blows Tiffany's out of the water. There. I said it. Step it up, Tiffany's, cause us indie designers are takin' over the world! Here is what I am drooling over:
If you are an artist, and haven't yet joined my grid, what are you waiting for?


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Sen. Udall: 'As Egyptians celebrate their freedom ... we celebrate this moment with them'
As jubilation exploded on the streets of Cairo over the resignation of President Hosni Mubarak, Colorado Sen. Mark Udall said he was celebrating with them.
"President Mubarak has finally heard the voices of the Egyptian people and relinquished his 30-year hold on power, after 18 days of peaceful protests. As Egyptians celebrate their freedom tonight, we celebrate this moment with them," Udall said in a statement.
A day earlier, Udall, appearing on the MSNBC's "Hardball" show with Chris Matthews, said American political infighting should not spill over into how the United States deals with the ongoing popular uprising against the regime of Hosni Mubarak in Egypt.
Joined by Sen. Robert Casey, D-Pa., of the Senate Foreign Relations Committee, Udall was speaking ahead of an anticipated speech by Mubarak as the Egyptian military increases its role in handling the three-week-old protests that have already resulted in Mubarak saying he will not seek re-election in September. Protesters want Mubarak to step down immediately.
Mubarak later came on state television and infuriated crowds in the streets by refusing to step down despite reports earlier in the day that he was on his out. He bowed to pressure on Friday, relinquishing all power to the military, and ending his 30 years of autocratic rule.
What happens next will be closely watched by all of the world.
"It's important that the military continue to act as a stabilizing force throughout this transition. As a member of the Senate Armed Services and Intelligence committees, I believe we need to do everything we can to continue to support Egypt's peaceful move toward democracy."
Matthews had asked Udall and Casey earlier about the American Tea Party movement, in which some of its biggest stars, Glenn Beck of FOX News and former vice presidential candidate Sarah Palin, have been highly critical of President Barack Obama's handling of the Egypt crisis. Palin has called this Obama's 3 a.m. phone call, referring to campaign ads from then presidential candidate Hilary Clinton claiming he didn't have the foreign relations experience for the job.
Beck has been railing against a caliphate sweeping the Middle East that will entrench radical Islamists in positions of power. He is particularly fearful of Egypt's Muslim Brotherhood – an 80-year-old party that has so far remained in the background of the current uprising.
Udall said what's needed in the current situation is "another Atatürk," referring to Mustafa Kemal Atatürk – the father of modern, secular Turkey. There is a clear division among some in the Tea Party movement who fear an increasingly radicalized Middle East and its inherent threat to American capitalism and old-school conservatives in the Bush-Cheney mold, who see the current string of uprisings, from Tunisia to Egypt, as the positive and inevitable spread of Democracy
That debate should stay within American borders, Udall said, allowing that there are likely many within the Tea Party movement who support the spread of Democracy and freedom.
"Our politics ought to end on the water's edge on this," Udall told Matthews.
Doug Lamborn, a Republican U.S. representative from Colorado's 5th Congressional District, has called on the United States to resume drilling in the Gulf of Mexico because of volatility in the Middle East.
"With the recent turmoil in Egypt, speculation has ensued over the possible shutdown of the Suez Canal which ferries through about 1.8 million barrels of oil every day. Events of recent days underscore our need to reduce our dependence on foreign oil so our economy is not dependent on volatile foreign issues," Lamborn said in a prepared statement. "America needs American-made energy."
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Remember my dear friend Amanda? Well, Amanda and I work together... until next Wednesday; unfortunately for me and fortunately for her, she is leaving for greener pastures and the next chapter in her career. Thankfully she'll still be in DC so it's not "goodbye," just "I'll see ya later." My other fabulous co-worker (and fellow J. Crew, Kate Spade, and FRBV-loving buddy) Amy has already left for Capitol Hill. The times they are a'changing, but all for the best!
gift from co-worker Amy on her last day of work
Anyway, my blog is a great way for me to zone out for a few minutes during the week so I'll get back to regularly-scheduled programming shortly.


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It has been a rough week or so! To fully explain this I should give you some background. As a kid I stressed out at holidays a gatherings until I had a stomach ache. Was my hair ok, did I look ok. All put upon myself but real non the less. Then I am the oldest child......at a doctors visit for stomach pain he asked...are you the oldest child? I answered yes, WHY? You have big sister syndrome...you try to make sure everyone else is ok and it is killing you! I also think I am a control freak in order to make sure I can keep everyone ok and things going smoothly. So, lately with finances in a mess, 3 teen, one going off to college, one just getting her license and one dating, a grandson who has gotten a divorce , is back and we now share custody of his two little guys two and three. Living with two grown daughters and a thirteen year old grandson three dogs, two cats and a husband.
So last week I had a blinding headache for three days then I lost my voice ( no pain just no sound ) for a couple more. I don't sleep well and I am gaining weight not losing it. My husband is oblivious to all the stress factors around and to top it off STRESS is the number one trigger to my Myastenia Gravis so after a week like this I am lucky to be able to dress myself.I have taken to listening to hypnosis on my MP3 player to fall asleep, positive thinking messages, weight loss and chronic pain relief. So far I am still upright and able to get my daily stuff done so I guess I will get through this. Husband says " It is all self inflicted, just don't worry! " If only I could!
Last week before the heat and I had a great day out with my oldest daughter and the two little guys. We went to Wisconsin Dells to revisit some of the places we took her as a kid. I don't know who had more fun, her or the boys!
We started out our day at The Ducks, I had a coupon in the mail so adults were only $10.00 and the boys were free. JJ the biggest sat serious to whole ride, but Carsen made a noise for each bump, turn and splash. Trice my daughter snapped away with her camera trying to catch all the funny faces Carsen made and the beautiful scenery.
Then off to Deer Park, I hadn't been here since the boys Dad was about four. Nothing has changed much and the boys were amazed at the deer. Carsen lost the need to feed them after a goat took his whole cracker.
Trice at this point has put the ice cream cone full of food into her camera case to get a few shots of JJ and comfort Carsen who is not happy with the friendly deer. So, this deer decides to self feed and she is laughing so hard she can't move, Carsen is clinging to her for dear life and trying to hide from the deer.
Before leaving we got this cute shot, Carsen did not mind these deer.
A quick stop to cool off and get lunch at Mc Donald's. This was not here back then but this sure makes a cute tourist photo. We live about thirty minutes from the Dells.
In the following days the headache etc. would take over so I finally got around to finishing some things for the Etsy shop and Christmas in July Sale that starts Saturday.
Be sure to stop by the shop and use the coupon code christmasin07 to save 15% on your whole order. This includes custom orders!
|This Little Piggy Diaper Cover and Hat
Well, Carsen is up and the day is getting warmer I am off to water the tomatoes and get laundry started. Have a great weekend!


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What has a star and orange got to do with "Day in a Sentence?
Hi everyone and welcome to my blog. I am honoured to again host Kevin's "Day in a Sentence". Your challenge for this week is to place the words 'star' and 'orange' (It can be your interpetation of orange) into your day/week in a sentence. I am looking forward to getting your replies and 'tapping into your imaganation".
So, I am off now to think of a sentence for me to add!!!


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Today the HBS Author's Spotlight is showcasing The Eye of Heaven written by NY Times Bestselling Author Clive Cussler who has written several series including Dirk Pitt Adventures, The Oregon Files, A Fargo Adventures, The NUMA Files and Isaac Bell Series
His co-author is best-selling Author Russell Blake who is the award-winning author of The JET series, Assassin series and BLACK series.
Follow this blog for interviews with outstanding Authors, their profiles and book lists.
The Eye of Heaven
A Fargo Adventure
AVAILABLE at Amazon
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Baffin Island: Husband-and-wife team Sami and Remi Fargo are on a climate-control expedition in the Arctic, when to their astonishment they discover a Viking ship in the ice, perfectly preserved--and filled with pre-Columbian artifacts from Mexico.
How can that be? As they plunge into their research, tantalizing clues about a link between the Vikings and the legendary Toltec feathered serpent god Quetzalcoatl--and a fabled object known as the Eye of Heaven--begin to emerge. But so do many dangerous people. Soon the Fargos find themselves on the run through jungles, temples, and secret tombs, caught between treasure hunters, crime cartels, and those with a far more personal motivation for stopping them. At the end of the road will be the solution to a thousand-year-old mystery--or death.
Somewhere in the Labrador Sea, A.D. 1085
Flashes of lightning seared the turbid night sky, illuminating the drawn faces of the men heaving on the long wooden oars of the Viking longship as it fought against the ravages of the unforgiving sea. The captain swayed in time with the relentless swell as he watched the wall of towering waves pounding the stern.
Sheer cliffs of black water driven by the icy wind threatened to capsize the hardy craft with each passing minute. Sheets of rain lashed the grim crewmen as they strained at their task, their survival depending on their unflagging effort. The captain eyed them with determination, his brow furrowed as the deluge tore at his skin, water running along the faint white battle scar stretching from the corner of his left eye to his blond beard. He'd grown up on the ocean, one of a hardened race of adventurers and plunderers, and nature's untamed violence was nothing new. Countless nights he'd hurled oaths on the treacherous North Sea, but, even for him, this was a once-in-a-lifetime storm.
The wooden vessel was now badly off course, driven north as it ran with the seas. Had it pressed on its intended route, one of the mammoth waves would have assuredly broken over the bow and capsized the ship, bringing certain death. The best the captain could do was to steer the boat with the wind at his stern and ride out the fury of the gale.
A flare of brilliance streaked through the roiling clouds, glowing momentarily before fading back into the gloom. Salt water dripped from his bearskin cloak as the muscles on his powerful arms bulged from the effort. Another bright flash lit the night. The glowering profile of a carved wooden dragon reflected the light just aft of the captain's head, soaked with the spray blowing off the angry sea.
From among the exhausted oarsmen, a tall man with skin the texture of leather and an untamed red mane lurched his way forward, his footing sure on the coarse oak planks beneath him even in these miserable conditions.
Author: Clive Cussler
Author Genre:
Adventure, Mystery, Suspense
Clive Cussler
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Author Description:
Clive Cussler began writing novels in 1965 and published his first work featuring his continuous series hero, Dirk Pitt(R), in 1973. His first non-fiction, The Sea Hunters, was released in 1996. The Board of Governors of the Maritime College, State University of New York, considered The Sea Hunters in lieu of a Ph.D. thesis and awarded Cussler a Doctor of Letters degree in May, 1997. It was the first time since the College was founded in 1874 that such a degree was bestowed.
Cussler is an internationally recognized authority on shipwrecks and the founder of the National Underwater and Marine Agency, (NUMA) a 501C3 non-profit organization (named after the fictional Federal agency in his novels) that dedicates itself to preserving American maritime and naval history. He and his crew of marine experts and NUMA volunteers have discovered more than 60 historically significant underwater wreck sites including the first submarine to sink a ship in battle, the Confederacy's Hunley, and its victim, the Union's Housatonic; the U-20, the U-boat that sank the Lusitania; the Cumberland, which was sunk by the famous ironclad, Merrimack; the renowned Confederate raider Florida; the Navy airship, Akron, the Republic of Texas Navy warship, Zavala, found under a parking lot in Galveston, and the Carpathia, which sank almost six years to-the-day after plucking Titanic's survivors from the sea.
In September, 1998, NUMA - which turns over all artifacts to state and Federal authorities, or donates them to museums and universities - launched its own web site for those wishing more information about maritime history or wishing to make donations to the organization.
In addition to being the Chairman of NUMA, Cussler is also a fellow in both the Explorers Club of New York and the Royal Geographic Society in London. He has been honored with the Lowell Thomas Award for outstanding underwater exploration.
Cussler's books have been published in more than 40 languages in more than 100 countries. His past international bestsellers include Pacific Vortex, Mediterranean Caper, Iceberg, Raise the Titanic, Vixen 03, Night Probe, Deep Six, Cyclops, Treasure, Dragon, Sahara, Inca Gold, Shock Wave, Flood Tide, Atlantis Found, Valhalla Rising, Trojan Odyssey, Black Wind, Treasure of Kahn and Arctic Drift (the last three with his son, Dirk Cussler) as well as The Chase; the nonfiction books The Sea Hunters, The Sea Hunters II and Clive Cussler and Dirk Pitt (R) Revealed; the NUMA(R) Files novels Serpent, Blue Gold, Fire Ice, White Death, Lost City, Polar Shift, The Navigator and Medusa (written with Paul Kemprecos); and the Oregon Files novels Sacred Stone and Golden Buddha (written with Craig Dirgo) and Dark Watch, Skeleton Coast, Plague Ship and Corsair (written with Jack Du Brul).
Clive Cussler lives in Arizona.
Author: Russell Blake
Author Genre:
Mystery & Thrillers
Russell Blake Suspense Writer
Author's Blog:
Russell Blake - Author Spotlight
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HBS Author's Spotlight
Author Description:
Featured in The Wall Street Journal, The Times, and The Chicago Tribune, Russell Blake is the USA Today bestselling author of twenty-nine books, including Fatal Exchange, The Geronimo Breach, Zero Sum, King of Swords, Night of the Assassin, Revenge of the Assassin, Return of the Assassin, Blood of the Assassin, The Delphi Chronicle trilogy, The Voynich Cypher, Silver Justice, JET, JET - Ops Files, JET II - Betrayal, JET III - Vengeance, JET IV - Reckoning, JET V - Legacy, JET VI - Justice, JET VII - Sanctuary, Upon A Pale Horse, BLACK, BLACK Is Back, BLACK Is The New Black, and BLACK To Reality.
Non-fiction includes the international bestseller An Angel With Fur (animal biography) and How To Sell A Gazillion eBooks In No Time (even if drunk, high or incarcerated), a parody of all things writing-related.
Blake is co-author of an action/adventure novel, The Eye of Heaven, with legendary author Clive Cussler, to be released by Penguin in September, 2014. Blake's novel King of Swords has been translated into German by Amazon Crossing, and his JET novel into Spanish by Reprobatio.
Blake lives in Mexico and enjoys his dogs, fishing, boating, tequila and writing, while battling world domination by clowns.
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eBook Author's Corner
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HBS Author's Spotlight


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My son loves Lego Minifigs and has them all in a box. I'd been looking for display options for some time and finally stumbled across this tutorial. All I needed was some foam board from Officeworks, a picture frame from Ikea and some basic craft cutting tools.
I found the tutorial very easy to follow. I changed the sizing somewhat and left the glass off the front of the frame so that my son can access his figures, but it's basically made as described. All in all, the project probably took me a couple of hours to complete.
Easy, cheap, quick and looks good. Works for me!


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Objective coverage of church-state and religious liberty developments, with extensive links to primary sources.
Thursday, March 24, 2016
Suit Charges NY Community College With Anti-Semitic Hiring Practices
A lawsuit filed last month in federal district court in New York charges the Brooklyn-based Kingsborough Community College and Stuart Suss (who served variously as its Provost, Vice President for Academic Affairs and Interim President) with discrimination against faculty and faculty candidates whose dress or appearance was obviously Jewish (labeled in the complaint as "Outward Jews"). The complaint (full text) in Lax v. City University of New York, (ED NY, filed 2/16/2016) alleges that in 2000 Jews comprised a large percentage of department chairs and of the college-wide Personnel & Budget Committee, but that since then Suss has engaged in hiring and personnel practices designed to reduce or eliminate the number of outward Jews on the faculty and on the P&B Committee in violation of Title VII and New York state and city anti-discrimination laws. Yesterday's Algemeiner has more on the lawsuit.
Posted by Howard Friedman --PermaLink: 7:10 AM
Labels: Antisemitism, Employment discrimination, New York


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|Hey dere frenz. Dad gotz me'z mah veree own kittah.
He big'n cuddlee tooz!
|Ah bin helpin Dad wit lablin an lickin envelopies.
Then ah can relaxin wit mah kittee!
|Dad sayed ah lookin lak a doin da life savin by
chest'z compresserz, MOL, an ah...
|Einsteinerz why-ya doin photo-bombin?
Sorry Buddy. I like your Buddy, Buddy MOL
|I lak him tooz. I thinkin ah callin him Buddy's Buddy MOL!
Whatcha thinkin bout dat anyhoo frenz?
Buddy Budd


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When the "I'm with the band"kit from Quirky Kits came out in October I'll admit I was a bit stumped what to do with it. I don't take any photos over Halloween to make any layouts with it but I knew it would come in handy for making a rock style card for my brother, even though his birthday was 5 months away lol! Then when I went to a craft show with my mum in Kettering I found this stamp from Ali Craft and knew it would fit with the kit perfectly. I also brought some skull charms but didn't think he'd appreciate having these on the card too!
The image was stamped with Stampin Up Early Espresso ink with the help of Ian, no matter how many times I stamped the image I couldn't get a full image so Ian wanting something to do came in and forced it down lol! He has his uses...sometimes!
Love & hugs


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Hello my dear dandies and women of fashion! I welcome you and I wish all good mood. Today we went to the cinema on Sherlock Holmes, a tremendous film in my opinion, and actors super. All year I waited for continuation and here at last have waited.Today on me a skirt, one of my favourite, I have bought it still 4 years ago, but what miracle, it at present madly fashionable.
You know, the I become more senior, the I am more convinced, it is not necessary to get rid of the things especially favourite, they will necessarily be useful to you.
Today on me one more thing not last collection – is a polo-neck a grid. At me such 4. Black, brown, peach and my favourite colors of a sea wave with spangles, somehow I will show it to you.
These polo-necks very convenient and beautiful, at them very long throat. They can be carried with skirts, jeans, trousers, with everything.
You know recently I has bought this jacket and is mad in it is enamoured, it woolen and with a beautiful pattern.
I hope to you my image was pleasant. All whole.
Thanks for comments and that that read my blog.
Good luck.


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December 29, 2016
Mass Innovations, From The Beacon, January 2017
A number of darkened storefronts in Arlington's downtown have led to a new bylaw that requires commercial property owners to register their vacancies with the town.
The bylaw, passed by Town Meeting last Oct. 19 but still under review by the Attorney General's Office, also requires property owners to state their efforts to fill the vacancy and to maintain the property, such as repairing broken windows and addressing any unsafe conditions.
An annual registration fee will be set each year by the Board of Selectmen. Property owners who do not meet the bylaw's requirements will face a fine of $100 per day.
Town Manager Adam Chapdelaine said the bylaw arose from concerns expressed by town officials and citizens about the number of storefront vacancies. A survey conducted last June found 17 available properties and 23,000 square feet of available commercial space in Arlington Center.
"Our goal is to get the storefronts filled – it's not to penalize property owners," Chapdelaine said. "The purpose is to maintain the vibrancy of our commercial districts. … My understanding is that it's the first [bylaw in Massachusetts] that spoke specifically to retail storefront vacancies."
Town Counsel Doug Heim, who drafted the bylaw, said cities such as San Francisco and Everett, Wash., have more complex ordinances that address the same issue of commercial vacancies. While drafting Arlington's bylaw, he looked to those ordinances and similar bylaws in other Massachusetts communities that focus on residential foreclosures and abandoned properties.
What differentiates Arlington's bylaw from similar vacant property bylaws and ordinances in Massachusetts is its focus on commercial properties and economic vitality, Heim said.
"We want to make sure folks have ready access to information that the town can distribute to make sure we don't have lots of vacancies, and to maintain the vitality of our downtown and [help] the other commercial property owners as well as the tenants," he said.
Enforcement of the bylaw will be a cooperative effort between the Planning Department and Inspectional Services, Chapdelaine said.
The bylaw allows the Planning Department to waive the annual registration fee for property owners who can either demonstrate financial hardship or choose to display public art in their vacant storefront, he said.
"If you're going to display artwork, that doesn't create the same vibrancy vacuum that a vacant storefront does," Chapdelaine said. "We're not trying to be punitive unnecessarily or penalize people who are trying to do the right thing."
Local officials interested in seeing what other communities across the nation are doing can check the website safeguardproperties.com, which tracks vacant property ordinances.
Heim said he expects the Attorney General's Office to sign off on the Arlington bylaw in the coming weeks.
For more information, contact Arlington Town Counsel Doug Heim at (781) 316-3150.


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So, did you know I am part of a podcast now? Yeah, I dont know what the other guys were smoking either.
Anyways, the newest episode of Flock and Awe is up, and we talk about Malifaux, including my very fest steps into that game.
Take a look at flockandawepodcast.wordpress.com/2014/01/20/episode-8-malisode/


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There are a few ways I keep food waste down:
1. I only buy enough produce to last me about a week at a time.
I realize that this isn't practical for everybody, but it's always a good idea to be mindful when you're getting groceries. Try not to buy more fresh items than you think you can reasonably use (though this is easier said that done, especially when all the good stuff is on sale!).
2. I use the stuff that tends to go bad first before other foods.
For example: kale stays crispy and tasty for most of the week while mild lettuces (like Boston or Butterhead lettuce) get nasty in about two days. I always try to use the faster spoiling food items first.
3. I rotate and label my pantry.
It sounds like work, but it's actually just me writing on a glass jar with a sharpie marker when the stuff expires. I'm a foodie so I tend to have a lot of different food items lying around: a few different kinds of nuts, a medley of grains, an assortment of flours... when you don't use something that often you tend to forget about it. When I inspect my pantry now and then I'll pull an item to the front that needs to be used up, and I'll use that up before going back to my newer stuff.
4. If it's about to go, I cook it.
Bananas getting too brown? Freeze them for smoothies or make some banana bread. Spinach doesn't have much life left? Make some Palak Tofu (vegan Palak Paneer) or another cooked spinach dish. Grains needing to be cooked up? Toss in a soup. Not only does cooking extend the life of a food for a little bit, but in some cases (like in cooking spinach) you can use up the whole bag before it spoils. If all else fails, cook and freeze it (or just freeze it!).
All this ranting brings me to my recipe. See, I had a point!
I had made the Walnut Pate Sandwich with Pears and Arugula from this month's issue of Vegetarian Times (it was alright by the way... just alright). I was left with almost and entire package of arugula and I started to freak out a little bit. Arugula is pretty strong tasting and I'm pretty sure I wouldn't be enjoying any arugula salads unless they were all fancied up and I don't have the cash for that (but to clarify, the organic arugula only cost me $2.50, so that was pretty awesome). I knew it needed to be used up and it needed to be used up fast. So what did I do? I googled that bitch.
After recipe browsing I finally decided that pesto would be the way to go because I had all the ingredients and because I could use up the entire package of arugula. Once the pesto was made I stuck it in the freezer, so that I can make some pasta with it later on (I'm thinking... arugula pesto pasta with sun-dried tomatoes and roasted red peppers... it sounds fancy, right??). I believe it will also stay good in the fridge for about a week if you cover the top of it with a thin layer of olive oil. I mixed the nuts because I didn't have enough to use just one kind, and I used some fresh basil to balance out the peppery arugula.
Arugula Pesto:
1 (5 oz) package arugula (I believe it's around 2 cups packed)
1/2 c. fresh basil, packed
1/4 c. walnuts
1/4 c. pine nuts
1 Tb. minced garlic
1/3 c. olive oil (good quality)
1. Toast walnuts and pine nuts in a 350F oven until golden brown, about 5 minutes. You could leave the nuts raw, but toasting brings out their flavor.
2. In a food processor, pulse the nuts and garlic until crumbly. Add the arugula and basil to the food processor and combine with the nuts. You will need to work in a couple of batches. Add the oil between batches to help keep everything moving.
3. Once everything is added, process until everything is well combined. Store in the fridge or place in the freezer. Enjoy!


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What would you do if this was your daughter or wife?
If you did this to another person, wouldn't you get criminally charged? Every state is getting out of control now that the cat is out of the bag with the feds doing what they want. Texas is no exception and even though Texas claims that they are about rights, such as gun rights, they too are getting out of control! So they invited gun manufacturers from colorado to come on down.It was just a dog and pony show.There are other disturbing videos like this one that are popping up on youtube and it's also in the great State of Texas. Another cavity search was done not too long ago and a woman was recently beaten in a police station.So, what would you do if someone with a police costume did this to your daughter or wife in your front yard?


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As Brandon battles a lung infection, Drew Cordeiro returns to co-host this episode. We talk Beyond Wrestling, the growing success of their live shows, Mike Bennet's disparaging comments, and, of course, loads of food chatter.
The Mandible Claw Podcast, Episode 18: Hot Burrito Talk
Visual aids after the jump! Continue reading


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The fish seem to be happy in their winter tanks.I enjoy watching the fish in the pond. when they are in the greenhouse for the winter they are crowded but don't seem to mind as long as I feed them.
I repotted the little roses I bought at the grocery.I will plant them outside when the weather is warm.That is not far away.The months are going by so fast again this year. Soon we will be mowing grass.
There is nothing better than a warm choc. chip cookie on a cold winter's day. Hope your week is a good one. j
link to


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|Photo by USA Today
Saturday, March 30, 2013
Best/Worst Spring Trainings of 2013
41 comments:
- Theophilus T. S. said...
You might as well add Strasburg and Storen to the "worst" list. Espinosa's was better than Zimmerman's, espec. as Z'man spent only about a third of ST with a glove on.
- March 30, 2013 11:09 AM
- Ghost Of Steve M. said...
Jordan Zimmermann on the "Worst" list? How soon we forget that he went 2 straight starts and shutdown exactly 27 straight players.
Add Espinosa on the "Best" list.
- March 30, 2013 11:23 AM
- MicheleS said...
Span.. How can he be on the worst list with a .347 OBP? we got him for his glove and his ability to get on base (I don't care how he does it either through walks or hits).
One thing I loved in Spring is how twitchy opposing pitcher's got with Span or Werth on Base. Smart base running is great to watch.
- March 30, 2013 11:29 AM
- Positively Half St. said...
It is funny that I cared more about bad spring stats this year than in years past, because the default assumption is that the team will be great. I remember hanging on to good performances of marginal players in the past.
- March 30, 2013 11:30 AM
- Another_Sam said...
Most heartstopping moments -- HRod striding to the mound. I'm deferring to the baseball professionals running the club: go Henry.
- March 30, 2013 11:33 AM
- baseballswami said...
Sometimes in the spring, guys are auditioning or have something to prove--- Ramos and Espi. Sometimes they are slowly getting back from an injury-- Zim. Veterans are trying to work out, pitchers are trying new pitches - JZ, some guys come in ready. They are all in a different place as far as what they need to use that time for. Some are ready more quickly, some need the adrenaline is real games. Spring training is a tool. It needs to be used as such. Now we will see if they used it well.
- March 30, 2013 11:38 AM
- UnkyD said...
Ditto Ghost and MicheleS, on JZim and Span.... This post looks like Chase couldn't finish in time for deadline.... Sorry, this is incomplete, at best...
- March 30, 2013 11:42 AM
- Sec. 3, My Sofa said...
I think if Chris Young gets an MLB job, that has to be counted a good spring.
- March 30, 2013 11:42 AM
- baseballswami said...
Chris Young back to the Mets??? With the Santana news......
- March 30, 2013 11:47 AM
- Ghost Of Steve M. said...
Yep kudos to MicheleS on Span. As a leadoff man I care about OBP much more than BA, seeing several pitches per AB, staying on base (no pickoffs and High Steal %) and scoring 100+ runs if the guys behind him are doing their jobs!
- March 30, 2013 11:53 AM
- JayB said...
Danny should indeed be on the BEST list. He looks like a completely different hitter. Small sample size is a concern and the fact that in my view the problem with him has always been mental approach. He could very easily go back to a big leg kick and swing from his heals. I hope not.
- March 30, 2013 11:55 AM
- baseballswami said...
I really, really wish our hitters would all become tougher outs. I love it when they foul off pitch after pitch and make the pitcher work very hard. I think sometimes they make it way too easy for the opposing pitcher.
- March 30, 2013 11:55 AM
- baseballswami said...
I don't think that is something that can be quantified, but it makes a difference. In game four, for example.
- March 30, 2013 11:57 AM
- SCNatsFan said...
I hope Lombo isn't Willie Harris 2.0, who looks awesome as a super sub then disappears
- March 30, 2013 12:00 PM
- Ghost Of Steve M. said...
baseballswami, the Mets said they weren't interested a week ago. Could they be now? You would think so but you also have to think Young may not be interested in them. Players sometimes put pride before opportunity.
- March 30, 2013 12:03 PM
- baseballswami said...
How long does Young reasonably have at this point? He is rusting as we speak.
- March 30, 2013 12:06 PM
- Ghost Of Steve M. said...
baseballswami, I thought yesterday was Young's day and will probably announce his decision today or tomorrow.
The Nats are probably also looking at some other veteran starters who were recently released.
- March 30, 2013 12:11 PM
- baseballswami said...
Tick Tock. Look what happened to Kyle Lohse when he waited for GM's to blink. Last year our discussions at this point were about our sixth starter headed for Syracuse. This year, who will the back up pitcher be. Last year we also went into opening day with our slugger and closer on the DL. Hope no one does anything stupid this weekend.
- March 30, 2013 12:17 PM
- Drew said...
Denard Span is here to score runs and save runs. On both counts he is a tremendous asset.
He scored 71 runs for Minnesota in 128 games. If he stays healthy he might score 100 for the Nats.
His speed and defense in center take pressure off Harper, who appears posed to have a breakout season.
Span also appears to be a pleasant, level-headed gent.
Look, I like Tyler Moore and Anthony Rendon. That doesn't mean I can't appreciate Denard Span.
There's no crying at Baskin-Robbins. It's all good.
- March 30, 2013 12:35 PM
- NatsLady said...
It's far from clear Rendon would have "made" the team out of spring training for a lesser team. Almost all the famous, top prospects have been sent down, if not for service reasons, then for seasoning. If won't hurt Rendon to polish his D.
- March 30, 2013 12:47 PM
- Mac said...
Minor league seasons don't start for another couple weeks, so there's no need for Young to sign a minor league deal yet if that's the best he's gonna get. He can hold out for a major league deal somewhere for a while.
- March 30, 2013 12:48 PM
- Rich P. said...
Re the scattered single opening day tickets the Nats are selling online, Charlie said yesterday on the radio that they have already sold a lot of SRO tickets for Monday. If people don't want to pay an inflated price online for those singles, the Nats will surely sell those seats as walkups. This game is probably going to have close to record attendance.
- March 30, 2013 12:53 PM
- NatsJack in Florida said...
Mnor league seasons start a couple of days after the Major Leagues kick off.....like mid week next week.
- March 30, 2013 12:58 PM
- MicheleS said...
PNats have a game next Saturday night.
- March 30, 2013 1:00 PM
- Section 222 said...
Rich P, so if you go to the box office today or on Monday, can you buy a scattered single at the regular price? At least there are no service fees there.
- March 30, 2013 1:05 PM
- Doc said...
Correctomundo JayB!
D. Espinosa was the most the most remarkable Nats' specimen for a really good spring--how could Chaser have used his eraser????
Dannyboy will have a breakout year!
- March 30, 2013 1:05 PM
- Unknown said...
My guess as to starting lineup production for the Nationals in 2013 (keeping in mind I penciled in a .287 batting average for Davey Nelson for the Senators in 1970--so don't hold me to it):
CF-Span: .280-5-56, 25 SB
RF-Werth:.282-15-62, 18 SB
LF-Harper:.311-31-110, 20 SB
3B-Zimm: .282-27-100
1B-LaRoche: .268-25-89
SS-Desmond: .277-20-75, 24 SB
2B-Espinosa:.266-17-61, 20 SB
C-Suzuki/Ramos: .261-17-55
My best bet to have a down year: Span, because it will make us the most grumpy. Morse is probably going to hit .300-35-100 for Seattle and if Span doesn't hit is career average, the trade(s) won't look so good.
My bet bet to have a breakout year: Espinosa, because he's healthy and has always impressed me. I wouldn't be surprised if he hits .275-25-75 with 25 steals and 140 strikeouts (good for him).
If Werth gets his power back, I wouldn't be surprised to see a .280-22-70 from hims out of the 2-hole.
That said, man, I'm still so uncomfortable with the baseball world anointing the Nationals as the sport's primo team. I've been following Washington baseball since 1963 and being the front-runner is a heretofore unknown feeling.
I don't want them to go 90-72 and feel like they let us down.
Farid @ Idaho
- March 30, 2013 1:10 PM
- Rich P. said...
Hell if I know. The box office price is probably the same as the online price minus fees, I'd guess. That's the way it usually works.
- March 30, 2013 1:30 PM
- Ghost Of Steve M. said...
NatsLady said...
It's far from clear Rendon would have "made" the team out of spring training for a lesser team.
Glad you brought that up. He makes possibly 10 teams at 3rd or 2nd base as a starter for sure BUT not their Opening Day roster as nobody wants to give a Boras client an extra year so you wait for the end of April or go into June to avoid Super 2 all together.
Rendon was very impressive and keep in mind he got robbed of what could have been his 5th HR.
- March 30, 2013 1:33 PM
- Ghost Of Steve M. said...
Drew said...
Denard Span is here to score runs and save runs. On both counts he is a tremendous asset.
He scored 71 runs for Minnesota in 128 games. If he stays healthy he might score 100 for the Nats.
His speed and defense in center take pressure off Harper, who appears posed to have a breakout season.
Span also appears to be a pleasant, level-headed gent.
All great points. I like that he sees a lot of pitches which is going to be important given the bottom of the order with a more aggressive Espi along with Desi will not be seeing many pitches.
Going DSpan to Werth could generate a 10 pitch inning even before they get to BHarper. This is what the Yankees did to JZim yesterday. This is the one area the Nats must improve as a team strategy in batters 1-5.
When you are up against an Ace, your strategy has to shift to getting him tired quicker than you would otherwise and I think DSpan/Werth/Harper/RZim/LaR can execute that to some 25+ pitch stretches just between the 5 of them!
- March 30, 2013 1:43 PM
- baseballswami said...
Watching Lannan pitch. Kendrick was getting lit up and they brought him on. So weird to watch . He is a teammate of Nix again. Remember the 1-0 game Lannan won against the Phil's two years ago in June? Layne Nix made a spectacular catch to save the game. Funny how things turn out.
- March 30, 2013 2:31 PM
- Ghost Of Steve M. said...
baseballswami, good for Lannan who I became a fan of as the underdog he became when the staff got so good.
Now my only hope is that Haren is better than both Lannan and EJax!
- March 30, 2013 2:39 PM
- Ghost Of Steve M. said...
Bray and Kimball are both starting off the season on the Syracuse DL. Who is Mike Crotta?
Here's the Cuse current pitchers. 5 starters and 8 relievers:
Ryan Perry
Yunesky Maya
Tanner Roark
Ross Ohlendorf
Danny Rosenbaum
Ryan Tatusko
Jeff Mandel
J.C. Romero
Patrick McCoy
Fernando Abad
Mike Crotta
Jeremy Accardo
Erik Davis
- March 30, 2013 2:45 PM
- baseballswami said...
Lannan is K'ing hitters like crazy. He is actually out- pitching Halladay. Who saw that coming?
- March 30, 2013 2:48 PM
Crotta- Ex-Pirate reliever signed to a minor-league contract in February.
- March 30, 2013 2:55 PM
- baseballswami said...
Coke Hamels has a silly stache. Looks like Snidely Whiplash. I hope we light him up.
- March 30, 2013 2:57 PM
- baseballswami said...
Uh-- Cole Hamels.
- March 30, 2013 2:57 PM
- Drew said...
Crotta's past numbers aren't good, but the Nats took a shot after he threw in the 90s at a tryout, according to a Pirates blog.
- March 30, 2013 3:00 PM
- baseballswami said...
Syracuse chiefs could be a good team this season. Some guys there who really want a spot in DC. Stay hungry my friends. Is the Bryan Harper in Hagerstown Bryce's brother?
- March 30, 2013 3:10 PM
- Drew said...
Yes, he's Bryce's older brother, a lefty reliever.
- March 30, 2013 3:54 PM
- MicheleS said...
Swami, yes Bryan is Bryce's brother. Would be curious how he develops, I believe he is a lefty reliever and just turned 23
- March 30, 2013 3:56 PM


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I suppose that Barack Obama will be the new President of the United States. He is leading in all of the polls. Besides that, he is the individual who should win in my estimation. He is certainly a better candidate for president than is John McCain, who showed his poor judgment by picking Sarah Palin as his running mate. I think Obama and his running mate, Joe Biden, will do the country proud. It be a relief to have reasonable minds at the head of the national government instead of the travesty we've had these last eight years.
I am a Democrat. I'm a Democrat because the Democrat's party plank most closely aligns with my values and philosophy. In my community, I am an anachronism. Most people here are very conservative and are Republicans. It makes you wonder what they are thinking, but my experience is that it is difficult to have a rational political conversation with most people in my community, especially if they are on the other side of the aisle. If you make reasoned arguments with them, it is offensive and they are put off. To them, it is like their religion: sacrosanct. You better not criticize it or raise questions about it.
I stand for workers rights. That doesn't mean that I'm not for capitalism or free markets. It takes free markets to accommodate workers in most situations. However, it is like the scripture, when men and women get a little power, they tend to overuse it. The entrepreneurs and captains of businesses turn out greedy and exploitative. They want to take unfair advantage of their workers. I believe there needs to be a balance between management and workers. Therefore, I am for unions --- the right of workers to organize and bargain with management. I think it makes sense, particularly when you consider history and the ugly treatment business owners have shown to those they could exploit to have no power. For example, the slaves during slavery and even after the Emancipation Proclamation and Civil War. Slavery continued even after they were supposedly freed.
I am also for progressive taxation. Keep in mind that I worked my entire career in taxation, and I have strong opinions relative to what is fair and what isn't fair given our current tax system in the United States. I know what I saw and I stand by the notion that a flat tax is unfair for the least able individuals of our society. It works toward defeating the notion of compassion and love.


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Blue is the main character from the Blue's Clues franchise. She lives with her owner Steve & Joe. Blue is always excited to have the viewers come over to her house and to help her figure out what Blue wants by leaving a pawprint on 3 random objects better known as Blue's Clues. Blue happened to be a clue 3 times. Blue is ready to learn new things. She'll even tell you no by nodding side to side & yes by nodding up & down. Whenever Steve or Joe ask a question, Blue would just have them guess by leaving a pawprint on the screen meaning that she wants them to play Blue's Clues. She appears in every episode of Blue's Room where she is able to talk and walk on her hind legs. She was born on a farm in a book called About a Puppy with other dogs but skidooed out of it.
Blue is considered to be a friendly energetic puppy. She acts like a human and leaves her pawprint around the house. She'll even leave her pawprint in some skidoo segments. Blue can't talk but can bark, which evreyone understands. Blue was first introduced when she skidooed out of her own storybook which was called About A Puppy. When Blue skidoos, she turns in a circle and jumps. Blue is seen skidooing onscreen but on some episodes, she skidoos offscreen.
Physical appearance
Blue is a blue dog with dark blue spots and a dark blue nose. Her eyes are white with black pupils. When Blue opens her mouth, her tongue is pink.
- The very first time Blue made her first Skidoo was from the storybook About A Puppy from the episode Blue's First Holiday.
| "Gee, this is harder than I thought."
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