Friday, October 30, 2009
Thursday, October 29, 2009
Black shades are still pretty traditional and can act as a neutral, but are much less common than white or ivory shades. And while they don't let out as much light, they do create a kind of cozy feeling which is lovely as the nights grow cooler.
They work well in modern settings.
What do you think - do you like black lamp shades?
Wednesday, October 28, 2009
Last night was spent running a few errands... one of them being buying a gift for a very special lady who is turning _____ tomorrow, Chris' grandmother. I don't know that she would appreciate me broadcasting her age throughout cyberspace, but we'll just say that she's over 40 and still going strong!
So, since I didn't really have time to put together a beautiful or thought-provoking post, I thought I'd steal one I saw over on Linda's blog last week! ;-)
This is a little Q&A with yours truly where I answer each question with pictures I found on Google Images.
Let's get started!
My favorite beverage:
Followed veeeeeery closely by:
Tuesday, October 27, 2009
This week's recipe was so good! It doesn't taste like it's low-cal or "diet" at all.
And this week, I took pictures!
Weeknight Pork Loin Chops and Apples
Warm flavors like sage and cinnamon play up the contrast between the juicy chops and caramelized apples. Tart Granny Smiths and slightly sweeter Braeburn apples both work well for this dish.
4 servings (serving size: 1 pork chop and 3/4 cup apple mixture)
1 teaspoon dried rubbed sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
1/2 teaspoon vegetable oil
1 teaspoon butter
4 cups (1/2-inch) slices peeled Granny Smith apples (about 4 medium)
1 tablespoon brown sugar
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
Dash of salt
Combine first 3 ingredients, and sprinkle over the pork. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add pork; cook 3 minutes on each side or until done. **Note: It took me much longer than 3 minutes per side to cook these. More like 5 minutes per side at least! Just make sure to cook all the way through.
Remove the pork from pan. Cover and keep warm. (Please note that because our pan tips forward on our stove a bit, all the oil and juices kind of flood the front of the pan. But next time, I would use less oil than I did this time.)
Here is a photo of Chris peeling and slicing the apples. What a nice husband!
Melt butter in pan over medium heat. Add apples and remaining ingredients, and cook 5 minutes or until tender, stirring frequently.
Serve the apples with pork.
Calories: 251 (30% from fat)
Fat: 8.3g (sat 3.1g,mono 3.3g,poly 0.9g)
Abby Duchin Dinces, Cooking Light, OCTOBER 2003
Monday, October 26, 2009
This weekend I was out planting our fall/winter flowers in the hanging pots off our back porch. Whenever it's time to switch out cool season annuals, or warm season annuals as I was doing, I'm always a little sad. While I know that once the first frost or freeze comes, they'll be toast, it makes me a little sad to rip up such pretty flowers and get rid of them.
But, with the new season comes some tiny new flowers with their own promise of beauty. And planting them now gives them the chance to grow a bit and get established before the cold and freezes roll in.
I also planted some dianthus in my pots up front by the mailbox, but didn't get a chance to take pics of them yet. I'll have to take some and share those later this week (guess what? it's raining again!). I planted dianthus up there a couple of years ago and had great luck with them, so I'm hoping for the same good luck this year. My pansies got kind of leggy and floppy last year, so I didn't want to use them again.
Thursday, October 22, 2009
This house is pretty fantastic.
After losing my Cottage Living last year, I've missed seeing some of these smaller and sometimes quirky-but-beautiful homes like this one.
This is the home of Jayson Home & Garden's head buyer. You can see the full slideshow here.
Wednesday, October 21, 2009
On this rainy and cool Wednesday, I'd like to be curled up in bed. Any of these would be lovely.
Tuesday, October 20, 2009
Monday, October 19, 2009
Slow Cooker Veggie Chili
Prep time: 25 mins.
Cook time: approx. 8 hrs.
Add a dash of your favorite hot sauce for some extra heat, and use a variety of your favorite beans if you wish.
Makes 15 servings (serving size: 1 1/2 cups)
2 large carrots, diced (1 cup)
2 celery ribs, diced (1/2 cup)
1 medium-size sweet onion, diced
Vegetable cooking spray
2 (8-oz.) packages sliced fresh mushrooms
1 large zucchini, chopped (1 1/2 cups)
1 yellow squash, chopped (1 cup)
1 tablespoon chili powder
1 teaspoon dried basil
1 teaspoon seasoned pepper
1 (8-oz.) can tomato sauce
3 cups tomato juice
2 (14 1/2-oz.) cans diced tomatoes, undrained
4 (15-oz.) cans pinto, black, great Northern, or kidney beans, rinsed and drained
1 cup frozen whole kernel corn
1. Sauté first 3 ingredients in a large nonstick skillet coated with cooking spray over medium-high heat 10 minutes or until onions are translucent. Add mushrooms, zucchini, and squash; sauté 3 more minutes. Add chili powder and next 2 ingredients, and sauté 5 more minutes.
Calories: 124 (0.0% from fat)
Fat: 0.8g (sat 0.1g,mono 0.1g,poly 0.2g)