Mine? Bags and shoes. And these shoes are on my must have list for spring and summer. Land’s End Women Beach Sandals look like the best all around shoe for warm weather, maybe better than these on my wish list:
Are you a shoe whore too?
Archive for March, 2007
what’s your weakness?
Tuesday, March 6th, 2007good ear
Monday, March 5th, 2007Among my husband’s many talents, he has a knack for figuring out movie music and celebrity voices used in commercials. How? I don’t know. He can just pick ‘em out. Last night while watching The Bourne Supremacy on TNT, Go RVing aired several commercials, and Matt claimed the actor’s voice was Tom Selleck. I thought, maybe, just maybe he had it wrong this time. But, alas, he was right. Magnum is their new guy.
easy pork tenderloin
Friday, March 2nd, 2007pork tenderloin
rosemary (dried or fresh)
garlic (optional)
salt and pepper to taste
Preheat the oven to 325° F. Sprinkle with rosemary, garlic and salt and pepper. Wrap the tenderloin in aluminum foil and place in a small baking pan. Roast for about 1 hour, or until the internal temperature of meat is 165° F. Carefully remove the foil and allow the meat to roast uncovered for an additional 10 minutes or until browned. Remove for the oven and allow to cool slightly. Slice, and serve.
wild rice pilaf
Friday, March 2nd, 20071 tablespoon olive oil
1/4 cup finely chopped onion
1/4 cup mushrooms
1 large clove garlic, chopped
3 cups water
8 ounces wild rice
salt and pepper to taste
1 teaspoon dried sage
1/2 teaspoon dried thyme
Heat a medium saucepan over medium-high heat. Add the olive oil, then the onions and mushrooms. Sauté until softened, about 5 minutes. Add the garlic and sauté one more minute. Add the water, rice and seasonings. Stir to combine. Bring to a boil then cover, reduce heat to medium-low, and cook until the rice is tender, 45 minutes to 1 hour. (If there is still liquid in the pan when the rice is done, remove the lid and cook until the liquid evaporates.) Let set 3 to 5 minutes and then fluff with a fork. Serve immediately.
blurb
Friday, March 2nd, 2007I’m looking for a place to eventually print out these recipes I have collected, but I want something that looks more professional than a church cookbook. Blurb looks like a great option.
white chili with ground turkey
Friday, March 2nd, 20071 onion, chopped
3 cloves garlic, minced
1-1/2 pounds ground turkey
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
ground cayenne pepper to taste
ground black (or white) pepper to taste
3 (15 ounce) cans cannellini beans, drained and rinsed
5 cups chicken broth
2 cups shredded Monterey Jack cheese
In a large pot over medium heat, combine the onion, garlic and ground turkey and saute for 10 minutes, or until turkey is well browned. Add the chile peppers, cumin, oregano, cayenne pepper to taste and black (or white) pepper to taste and saute for 5 more minutes.
Add cannelini beans and the chicken broth to the pot. Stir well and simmer for 10 minutes. Top with cheese and sour cream. Serve with cornbread or tortilla chips.
Notes: I usually double the batch and freeze the leftovers. You can also use dried cannellini beans, a 16 ounce bag that soaked overnight, cooked and drained.
