Sunday, November 29, 2009

Sunday Soup

A little late, but here's today's recipe

Smoky Portobello Soup

1/4 cup olive oil
1 teaspoon liquid smoke
1/2 cup chopped sweet onions
8 medium portobello mushrooms
1 1/2 tablespoons chopped garlic
1/4 cup white wine
8 cups chicken stock
1 1/4 cups white roux (1 stick of butter and 1/2 cup all-purpose flour; cook slowly over low heat)
1 quart heavy cream
Salt and pepper
Croutons, sour cream, and sliced chives, for garnish

Preheat oven to 350 degrees F.

Combine 1/4 cup of olive oil and 3 drops of liquid smoke. Toss 4 of the Portobello mushrooms in oil mixture and roast them in the oven for approximately 45 minutes. Chop mushrooms into cubes. In a large pot, saute the onions in olive oil. Once onions are sauteed, add uncooked portobello mushrooms and garlic. After mushrooms and garlic are cooked add roasted mushrooms, white wine and chicken broth and allow to simmer for 20 minutes. Remove from heat and place mixture in blender. Add roux to pot. Blend in heavy cream. Place mixture back in pot on stove and add roux. Let simmer for 20 minutes. Garnish with croutons, sour cream and sliced chives

Friday, November 27, 2009

Friday Features

Haven't done one of these in a while, and since it appears that at least for the moment I have access to this site from work...might as well put this time to good use.

today's theme is....things I've recently hearted

click on the images to take you to the items...

Happy Thanksgiving

I hope everyone had a happy Thanksgiving with lots of yummy food. And of course today is the best part! Yummy turkey sandwiches

Monday, November 23, 2009

Thinking about it....

I've been thinking about having another giveaway for the holidays, for a pair of the flower earrings.

Yes, I think I will....details to follow soon

Sunday, November 22, 2009

A little Productive

So while the hubbs was away I did manage to get something done... I made another tree

This one is made with some copper wire I had, and some green aventurine chips that I've had in my storage container forever. I like the bronze wire as the trunk of the tree. I think that with the copper wire gives the tree a very organic look.

Sunday Soup

Pea and Basil Soup

2 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds (about 4 1/2 cups) frozen peas
3/4 cup chopped fresh basil leaves
2 cups chicken broth, divided
2 cups cream
4 to 6 very thin slices fresh mozzarella cheese
1/4 cup diced roasted red bell peppers (jarred is fine)

Place a medium soup pot over medium heat. Add the olive oil, butter, onions, garlic, salt and pepper. Cook until the onions are soft and translucent, about 5 minutes. Add the peas and basil, and heat until the peas are thawed.

Place the pea mixture in a blender. Add 1 cup of the chicken broth and pulse until pureed, adding more broth, if necessary, to puree. Return the pureed mixture to the pot. Stir in the remaining chicken broth and cream. Return the pan to medium heat and cook until hot, but not boiling.

To serve, place the soup in bowls. Float a thin slice of fresh mozzarella cheese on top of each soup and sprinkle with the diced roasted red bell peppers. Serve immediately

Saturday, November 21, 2009


My husband has gone away for the weekend :( He's at a civil war reenactment with his parents. I'd have gone with them....except I can't possibly think of anything more boring LOL. So it's just me and the cats this weekend. Whatever shall I do with my alone time?

Yeah, I miss him. Some people call us codependant, but we actually hate being apart. Except for now, the only time we're ever apart is when we're at work, but even then we drive in together

But at least I got to stretch out on the king sized bed!! (well around the cats)

Friday, November 20, 2009

The colors!

Ok, I think I'm totaly addicted to these flowers. I can't get enough of them! I love all the different colors they come in

Thursday, November 19, 2009

Cool Giveaway

Has anyone seen the awesome giveaway by The Dainty Squid? She's giving away some really cool pouches and other prizes. Check it out!

Wednesday, November 18, 2009

Historic Humpday

November 18

1923 - Astronaut Alan B. Shepard Jr., the first American in space, was born in East Derry, N.H.

1928 - The first successful sound-synchronized animated cartoon, Walt Disney's "Steamboat Willie" starring Mickey Mouse, premiered in New York.

2003 - The Massachusetts Supreme Judicial Court ruled 4-3 that the state constitution guarantees gay couples the right to marry.

Monday, November 16, 2009


One of my woven crosses was recently featured in a treasury!

This same coss also got accepted at craftgawker. I made six other attempts to get in there and the cross was the first one to get accepted. YAY!

Sunday, November 15, 2009

Yeah, I'm a geek

Hubbs and I went to two small conventions in October, and got some cool autographs to add to our collection. I think our binder is pretty much full now. We're going to have to start on a second one. Here are the latest additions (bonus points to anyone who can recognize them)

These autographs our friend got for us from the big Star Trek convention in Vegas. As you can see our Voyager cast photo is almost complete. This year we were able to add Roxann Dawson and Jeri Ryan to it, two very elusive autographs. The only one missing is Robert Beltran.
I love this picture. Once we have the money for it, we want to replicate this for the costume contest.

Sunday Soup

Quick and Spicy Tomato Soup

3 tablespoons olive oil
2 carrots, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
1 (26-ounce) jar marinara sauce (recommended: San Marzano brand)
2 (14-ounce) cans chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 teaspoon red pepper flakes
1/2 cup pastina pasta (or any small pasta)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Warm the olive oil in a large soup pot over medium-high heat. Add the carrots, onion, and garlic and saute until soft, about 2 minutes. Add the jar of marinara sauce, chicken broth, cannellini beans, red pepper flakes, pasta, salt and pepper. Simmer for 10 minutes. Ladle into bowls and serve.

Wednesday, November 11, 2009

Historic Humpday

A big one today....

November 11, 1918
World War I ends

At the 11th hour on the 11th day of the 11th month of 1918, the Great War ends. At 5 a.m. that morning, Germany, bereft of manpower and supplies and faced with imminent invasion, signed an armistice agreement with the Allies in a railroad car outside CompiƩgne, France. The First World War left nine million soldiers dead and 21 million wounded, with Germany, Russia, Austria-Hungary, France, and Great Britain each losing nearly a million or more lives. In addition, at least five million civilians died from disease, starvation, or exposure

also today...
1889 - Washington became the 42nd state.
1972 - The U.S. Army turned over its base at Long Binh to the South Vietnamese army, symbolizing the end of direct U.S. military involvement in the Vietnam War.

Monday, November 9, 2009

Tutorial Tuesday

I missed last Tuesday's tutorial. Still trying to get into the swing of things with these weekly features.

Today's tutorial is one I found of this really cute little wire butterfly. The tutorial can be found here. It's a great tutorial, lots of pictures and easy to follow explanations. Can't wait to make one myself!

Sunday, November 8, 2009

I can't help it

I just have to share the cuteness. We have a blanket folded up on the armchair, and that seems to be their favorite cuddle spot now.

Don't they look like they just got caught doing something very naughty hahaha

There's also a video of them being all cudly on my flickr account here

Sunday Soup

Today's recipe is:

Onion Soup with Fontina and Thyme

3 tablespoons olive oil
2 large Vidalia onions, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
4 cups beef broth
4 slices ciabatta bread, cubed
4 ounces sliced fontina cheese
Special equipment: 4 (1 1/2-cup) ovenproof ramekins

In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.

Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately.

Thursday, November 5, 2009

Busy Busy Busy

I've been working hard to increase the inventory in my shope. I'm hoping that with the extra efforts I've been putting into advertising, and with extra items in my shop I can really start making sales. It would be really great, especialy with the holidays coming up. Here's a few of the new things in the shop, and more will be added later today

Wednesday, November 4, 2009

Historic Humpday

Today in History there are a couple of interesting things...NOVEMBER 4

1842 - Abraham Lincoln married Mary Todd in Springfield, Ill

1922 - The entrance to King Tutankhamen's tomb was discovered in Egypt.

1924 - Nellie T. Ross of Wyoming was elected the nation's first woman governor.

1991 - Former President Ronald Reagan opened his library in Simi Valley, Calif.

Sunday, November 1, 2009

Sunday Soup

This is one of my favorite things about when it starts to get cold...SOUP!!! I love soup, any kind really. And this time of year means one of my favorite kinds of soup, butternut squash soup. Here's one of my favorite recipes

3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered
Unsalted butter, melted, for brushing
1 tablespoon kosher salt, plus 1 teaspoon
1 teaspoon freshly ground white pepper, plus 1/2 teaspoon
3 cups chicken or vegetable broth
1/4 cup honey
1 teaspoon minced fresh ginger
1/2 cup heavy cream
1/4 teaspoon freshly grated nutmeg

Heat the oven to 400 degrees F.

Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.

Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.