I found this amazing resource from the University of Kentucky on gardening at home. I LOVE it! Making my notes, but want to share a great resource when I find one!
When we were in Paris, Mark was all over the nutella crepes. For me, it’s the salty and savory that makes my mouth water and I couldn’t leave Paris without trying french onion soup. The Paris version was pretty pricey, if I recall $7 euro…a bit pricey for me. But it was so amazing.
I sought out my inner Julia Child, bought a couple of individual serving soup crocks and went to work on my first try at French Onion Soup. It was a huge success. Savory, warming and oh-so-fall. It wasn’t 2 days after our first batch that we both had a hankering for it again. Best part it: it’s really affordable to make! Most of the ingredients I had handy, I just needed a french baguette. And who doesn’t feel like a savvy cook when you walk out of the grocery with a loft of french baguette?
Try it. It won’t disappoint. Bon Appetit!
French Onion Soup, recipe courtesy of Gourmet magazine
- 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
- 3 sprigs fresh thyme
- 2 Turkish bay leaves or 1 California
- 3/4 teaspoon salt Continue reading
- 2 1/2-pounds of squash (butternut, buttercup, or other dense winter squash)
- 3 pears quartered, seeds and stems removed
- 2 inches chunk of fresh ginger, thinly sliced (don’t forget to take the outside skin off)
- Olive oil Continue reading
Short rib chili
Giada De Laurentiis
I love recipes. But I never recommend any I’ve never tried myself. This one? I’ve made it twice & it’s a new staple in my recipe book.
This chili is amazing. How good? Slap ‘yo momma, eat in silence and moan chili. Ask your husband/boyfriend/anyone for something you want immediately after consumption for instant proof. Continue reading
In order to get prepared for the UK vs. Alabama game on Saturday, I felt compelled to fix a snack for Mark that was UK basketball-approved! So I tried a great recipe that I have had before (a co-worker fixed it and it was awesome).
Result: Mark LOVED it and so did I! This one is good enough to make the blog! But, let me warn you…you might want to fast the day after you eat it or run 10 miles afterwards. Not so good on the diets, but we thought we would treat ourselves.
- 2 tbs. butter
- 2 tsp. minced garlic
- 3/4 a cup of Frank’s Red Hot Sauce Original
- 1 rotisserie chicken (shredding into pieces)
- 2-8 oz. packages of cream cheese (I used less fat version)
- 1 cup of blue cheese or ranch dressing (I use Ken’s Steakhouse blue cheese)
- fresh chives or green onions to taste
- 1/2 cup of blue cheese (you don’t really need it…trust me, it has enough)
- 3/4 cup cheese (pretty much anything works here, I used mexican cheese)
- Preheat oven to 375 degrees.
- Saute garlic over medium low heat.
- Add chicken and Red Hot sauce and heat thoroughly.
- Layer into casserole dish.
- Melt cream cheese over medium-low heat. I am not kidding about the “low” in the description. Any hotter and you’re going to burn the cheese.
- Reduce heat and add blue cheese dressing.
- Add chives/green onions.
- Pour over chicken.
- Bake for 10 or 15 minutes or until bubbling at the edges, and then add your cheese on top.
- Add cheese. Bake another 10 minutes until cheese is melted.
- Eat with celery or tostitos or crackers!
Recipe credit: http://ladiesdotdotdot.wordpress.com/2007/08/17/912/
I think there might be a better recipe out there, so if you find it, let me know!!
First of all, I did not come up with this recipe, I got it online. If I had come up with it, I probably wouldn’t suggest you try it and Mark and I probably wouldn’t have any more clothes because it would have ruined them all (I am definitely NOT a chemist). But this recipe I got online and it got several rave reviews, so I tried it about 4 months ago. I made a half batch and I still have A LOT left. After trying it, it smells good and cleans great, just like the old stuff did. I just finished making another batch to last us in Atlanta.
Here are the instructions per the website:
How much does your laundry detergent cost per laundry load? It’s easy to figure out. Take the cost of the box/bottle of detergent and divide it by the number of loads. Once you come up with a number, write it down on a sheet of paper and compare it with the per laundry load cost of preparing your own detergent.
It takes about 15 minutes to make your own homemade liquid laundry detergent using all natural ingredients that you can purchase from your grocery store. Here is what you’ll need (and these ingredients will last you a LOT of batches):
- 3.1 oz bar Ivory soap (Ivory is chosen because it’s all natural. You may use a soap of your choice)
- 1 cup 20 Mule Team Borax
- ½ cup Arm & Hammer Washing Soda
- 5 Gallon container (go to Lowes or Home Depot)
- Cheese grater
- Pot large enough to hold 5 cups of water
- Long stirring stick/spoon (for 5 gallon container)
Shave the soap with grater & place in the pot with 5 cups of water. Bring the water just shy of a boil and stir until the soap is completely melted. While waiting for the soap to melt, pour 3 gallons of hot water into the 5-gallon container and let it sit until the soap in the pot is totally melted (my 5 gallon drum has markings so I can just fill it up w/ the sink spray hose). Once all of the soap shavings are melted, pour the mixture into the 5-gallon container and stir.
Once the soap and water are thoroughly stirred, add the ½ cup pf washing soda and stir until dissolved. Once the washing soda is dissolved, pour in the cup of borax and stir again until dissolved.
Optional: Essential Oils for fragrance. If you like fragrant detergent, now is when you can add a few drops of your favorite essential oils (the second time I, Aimee, made it I added a couple drops of “Linen” scented oil).
Now you’ve got a huge container of hot soapy looking water. Cover the container, place it somewhere out of the way and let it sit overnight. Once it’s cooled it will gel. It will not gel uniformly so it will be lumpy and watery. Once it has set, stir it really good. I like to use a wisk. Then I take an old plastic detergent bin and fill it up for convenience in my laundry room, and put the rest in the closet or in the garage (with a lid, of course).
Usage: ½ cup per laundry load is adequate to clean your clothes. This homemade laundry detergent works well in high efficiency washing machines since it is low sudsing. Just make sure there are no clumps before you put it into HE washers.
This recipe yields 442 oz of laundry detergent, of which 4 oz are required per laundry load. With this recipe you should be able to wash 110 ½ loads of laundry.
Cost break down:
As of May, 2007, the purchase price for the ingredients in the Northeastern area of the United States are as follows:
- Borax: $2.50 for 70 oz.Cost per batch: .28 (8 oz needed for recipe)
- Washing Soda: $2.50 for 55 oz.Cost per batch .18.(4 oz needed for recipe)
- Ivory Soap: $.99 for 3 3.1 oz. Bars.Cost per batch: .33 (1 bar of soap needed for recipe)
Cost to make: .79
Yield: 442 oz.
Cost per oz. = .00178
Cost per ½ cup = .007 or rounded to .01 cent per load
The cost to wash 110.5 loads with homemade laundry detergent is $1.11. How does that compare to your store-bought detergent?
I told Lauren that if it was good, I would post it. When I find a good recipe I like to save it, so give this one a try! It is definitely going to become a big player in all of my future dinners.
3.5 lbs. of beef shoulder or boneless chuck roast
1 tbsp. olive oil
salt, pepper and italian seasoning to taste
1 large yellow onion, chopped or sliced
4 cloves of garlic, peeled
1/2 cup red wine
several carrots (I used 4 or 5 whole ones) peeled and cut length wise
(I used a cast iron pot w/ lid, the original recipe called for any pot with tight lid)
1. Heat oil on medium/high heat. Rub salt, pepper and italian spices all over meat. Brown roast in pot, all over, several minutes on each side. Don’t move roast while side is browning or it won’t brown well (according to recipe, but I can’t help but be a little nosy and peak). I think it was about 5 minutes on each side.
2. When roast is browned, lift up mean and add garlic cloves (peeled and whole) and onion to bottom of pan. Let roast sit on top. Add 1/2 cup of red wine. Cover. Bring to simmer (doesn’t take long) and then adjust the heat down to lowest possible to maintain low simmer when covered.
3. Cook 3.5 hours. Add carrots and cook until tender (10-15 minutes).
Original recipe recommended serving with green beans and potatoes, which we did, and it was GREAT!
This is seriously very easy to do. The only things I had to buy were carrots and the meat (this never happens to me when I want to cook something!) and I discovered after the fact that I already had carrots in the fridge..silly me.
Mark LOVED it and I really did, too. Yum, yum, yum.