Holy Cow. It has been a really long time since I blogged last.
What have I done since I last posted?
Still working both jobs but am now doing the bank job during the day instead of second shift. Feels so good to be able to get back to my bookclub as well as feel like a normal working person or at least the typical with the usual hours.
I had a road trip adventure driving from the twin cities area to Lancaster, Pa. I tried to divide it up within two days but ended up spending a third night in Ohio near Sandusky, thanks to tornadoes and massive rain. Glad to say that the journey back was much faster and I had less storm issues.
Promise to update more often.... I do have lots of postcrossing postcards to post if anyone wants to see them ;)
Thursday, August 19, 2010
Sunday, November 15, 2009
Long Time No Post
Well the good news is that I have been working. I have been working a retail job and been working a second shift job as well. I like the second shift job a bit more but I'm not looking forward to working retail during the holiday season though. But the discount will be nice.
I have some postcrossing cards to post but I haven't scanned them yet either.
I have some postcrossing cards to post but I haven't scanned them yet either.
Monday, September 7, 2009
Monday, August 24, 2009
Recipe: Buttermilk Bacon Corn Salad
I made this as part of dinner last night. I admit I used vegetable cream cheese instead of goat cheese since I'm not a fan.
I found this recipe at www.seriouseats.com
About the author: Tara Mataraza Desmond writes about, cooks, and eats food for a living. She blogs about food and life through words and pictures at Crumbs On My Keyboard)
Buttermilk Bacon Corn Salad Tomatoes
- serves four -
Ingredients
4 jumbo heirloom or beefsteak-type tomatoes, or 6 to 8 plum or Roma tomatoes
4 slices thick-cut bacon, cut into 1/4-inch pieces
2 tablespoons olive oil
5 ears corn, shucked and kernels cut from cob (4 cups of kernels)
2 jalapeños, stemmed and chopped
1 clove garlic, chopped
1/4 cup cilantro, roughly chopped
4 scallions, chopped
1/2 cup buttermilk
4 ounces soft plain goat cheese
Coarse salt and freshly ground black pepper
Procedure
1. Core the tomatoes and cut a wide opening in the middle from the core. For plum or Romas, cut the tomatoes lengthwise and scrape out the seeds. Set the tomatoes aside.
2. Add the bacon to a hot sauté pan over medium heat. Render until crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain. Pour the bacon fat from the sauté pan and wipe it clean (unless you prefer sautéing in the bacon grease).
3. Add the oil to the same pan and return to medium heat. Put the corn kernels, jalapeños, and garlic in the pan and sauté for 5 to 7 minutes.
4. While the corn cooks, combine the buttermilk and goat cheese in a blender or food processor and blend until smooth.
5. Transfer the corn mixture to a large mixing bowl and add the buttermilk dressing, stirring to coat all the ingredients. Add the cilantro and scallions and stir to combine. Season to taste with salt and pepper.
6. Spoon the corn salad into the tomatoes. Serve immediately. If serving later, let the corn salad chill and stuff the tomatoes just before serving.
Made way more than just four servings!
I found this recipe at www.seriouseats.com
About the author: Tara Mataraza Desmond writes about, cooks, and eats food for a living. She blogs about food and life through words and pictures at Crumbs On My Keyboard)
Buttermilk Bacon Corn Salad Tomatoes
- serves four -
Ingredients
4 jumbo heirloom or beefsteak-type tomatoes, or 6 to 8 plum or Roma tomatoes
4 slices thick-cut bacon, cut into 1/4-inch pieces
2 tablespoons olive oil
5 ears corn, shucked and kernels cut from cob (4 cups of kernels)
2 jalapeños, stemmed and chopped
1 clove garlic, chopped
1/4 cup cilantro, roughly chopped
4 scallions, chopped
1/2 cup buttermilk
4 ounces soft plain goat cheese
Coarse salt and freshly ground black pepper
Procedure
1. Core the tomatoes and cut a wide opening in the middle from the core. For plum or Romas, cut the tomatoes lengthwise and scrape out the seeds. Set the tomatoes aside.
2. Add the bacon to a hot sauté pan over medium heat. Render until crisp, about 7 minutes. Transfer to a paper towel-lined plate to drain. Pour the bacon fat from the sauté pan and wipe it clean (unless you prefer sautéing in the bacon grease).
3. Add the oil to the same pan and return to medium heat. Put the corn kernels, jalapeños, and garlic in the pan and sauté for 5 to 7 minutes.
4. While the corn cooks, combine the buttermilk and goat cheese in a blender or food processor and blend until smooth.
5. Transfer the corn mixture to a large mixing bowl and add the buttermilk dressing, stirring to coat all the ingredients. Add the cilantro and scallions and stir to combine. Season to taste with salt and pepper.
6. Spoon the corn salad into the tomatoes. Serve immediately. If serving later, let the corn salad chill and stuff the tomatoes just before serving.
Made way more than just four servings!
Monday, August 3, 2009
Long time no post
One photo I took at the St Paul Winter Festival will be included in an online guide. Check it out!
See the widget on the side.
But here's the picture that will be in the guide.
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