Friday, June 21, 2013
Wednesday, June 19, 2013
I went shopping last week. So depressing. Not only were the clothes not that attractive (I am being kind) but they were so immodest. The week before I was shopping with my tween granddaughter and ran into the same issues. No one wants to see either of us in what was out there, believe me! And it is not just me, all my friends complain that finding cute, modest clothing is IMPOSSIBLE!
But look at this cute skirt! I love it! While in Orem, Utah Monday (long layover while traveling from Cali to Ohio) I found the BEST SHOP EVER! Don't let the store's name freak you out. Sister Missionary Mall isn't just for Sister Missionaries! Think about it. Clothes that 19 to twentysomething year old women would find attractive (therefore not matronly) and modest enough to wear to church! Yeah!!!!!! And the prices are great, especially when you check out their clearance section. They--have--dresses--gasp! When was the last time you were able to find a dress you could wear to work or church! And their blouses are the sweetest things ever! They even have a facebook page where they put pictures of the newest fashions to come in. Be sure and check them out soon, you won't be sorry!
Wednesday, June 12, 2013
For years I have been looking for directions for canning/pickling eggs. All my canning books didn't recommend it (but that's what they said about using my pressure cooker to fry chicken too and that tasted wonderful, a little scary but wonderful...). Finally I found a recipe in an Amish/Anabaptist magazine that a friend got me a subscription to (thanks Fanny) called Keepers of the Home !!! The recipe was simple and used up all my extra eggs from my girls.
Recipe For Pickled Eggs
11 to 12 hard boiled eggs
1 1/2 cup vinegar
1/2 cup sugar
1/2 cup water
1/2 teaspoon salt per quart jar
garlic powder, onion powder, black pepper, cayenne flakes or pickling spice
The above is for 1 to 2 quart jars
Simmer brine for 5 minutes. Pour over peeled hard boiled eggs in quart jars. Water bath for 10-15 minutes.
Now here are some extra tips I found helpful. I added the salt to each sterilized jar since I didn't want to end up with too little or too much salt in any one jar. It may also take a while to hear your jars pop at the end of the bath. Don't fret, even if they don't seal you can put them back in the bath again or just put them in the fridge. They will keep refrigerated for a long time.
Saturday, June 8, 2013
Bad pics I know but bare with me here.....it was really late at night and I didn't have a lot of time to set up a shot. When I am craving something really luscious I make up a batch of Bam Bam Shrimp! It is absolutely delicious and isn't as hard as it might look.
I got the recipe here and have made it half a dozen times without a mess up, a record for me, so we know it will turn out for you.
The only things I changed from the original was to cut the sauce in half and add one more step to the coating.
Bam Bam Shrimp
- 1lb peeled and deveined shrimp
- Vegetable oil
For The Sauce (I've cut this in half for you)
- 1/2 cup mayonnaise
- 2 Tablespoons honey (optional)
- approx 1/4 bottle Thai Sweet Chili Sauce, adjust to taste.
- 2-3 teaspoons hot sauce (you can increase this if you want)
For The Shrimp Batter
- 3/4 cup flour
- 1/2 cup corn starch
- 2 Tablespoons garlic powder
- Salt and pepper to taste
- 1 egg
- 1 cup of milk
- Mix ingredients for sauce and set aside.
- Mix egg and milk in one bowl and mix flour, corn starch, garlic powder, salt and pepper in another bowl. Dredge shrimp in egg mixture (* I added an additional step, I dredge the shrimp in flour first! It makes a much crispier coating) and then dip in flour mixture. Fry in oil until lightly golden. (It should only take a few minutes to cook the shrimp).
- Remove shrimp and place on paper towel
- Place shrimp in bowl and pour a few tablespoons of sauce over shrimp. Mix together until shrimp is evenly coated. Add more sauce if needed.
Saturday, June 1, 2013
I know we are a bit early for the 4th but won't it be a relief to know what you will be making ahead of time?
I saw these at the local farmer's market and knew they would be perfect (and delicious) to pass out at a picnic or BBQ! Plus, anything served on a stick is super cute. Use the longest lollipop sticks you can get (mine were a little short) and make sure they are thick enough to not wobble once loaded with the goodies.
Made with strawberries, angel food cake (cut into cubes) and blueberries, the colors are perfect. White chocolate is drizzled on top to sweeten things up a bit more. Once the chocolate is dried, they can be packaged in bags making them portable as well.
You could also use tradition shortbread for a heartier, biscuit like cube. The ones at the market were made with lavender shortbread.......either way they are both delicious!