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Archive for July, 2010

512 Posts

I just realized that is is my 512thPost. Really? Isn’t that insane? How did that happen? I know I’ve been doing this little thing for over 3 years, but that’s a lot of me just writing about little stuff. It also reminds me of why I started this little blog. I was going to be graduating with a degree in Creative Writing and was worried that I’d never write again. That I wouldn’t find make the time and I’d lose inspiration. Well, now I know I haven’t lost inspiration. In fact, having this little blog has actually lead me to more inspiration than I could have imagined! The blogging world is a busy one, full of amazing women (and a few men) that have more ideas and talent than I could every hope for.

Thank you to all of you amazing crafters, artists, bloggers and writers for keeping me inspired. Happy 512th Post to Me!

(The cupcake is from Bewiched. It’s Chocolate with Peanut Butter Frosting and a Homemade Pretzel on top. The perfect way to celebrate.)

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Husband and I were craving Sushi last week during our Stay-cation. Actually, we’re rarely NOT craving Sushi, but not usually able to chose a restaurant in the middle of the day in the middle of the week and go there. Without Daughter. But last week we were relaxing and eating and generally enjoying ourselves, so we headed over to Crave in Edina for a light lunch. We started with the beautiful platter pictured above. It’s the Yellowtail Jalapeno Sashimi and the blend of spicy, tart, sweet was really amazing. I could have eaten the whole platter myself, but Husband probably would have killed me. We also enjoyed the Mexican roll (Tuna, Jalapeno, Avocado, Spicy Mayo) and the Chipotle Ocean (Soft-shell Crab, Yellowtail and Chipotle Mayo). Along with a glass of Torrentes, it made for a delightful summer lunch. Just the two of us, some wine, some Sushi. Yum. Wish we could do that every week day.

Today at paper&clouds: Jumbo Crayons

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Tomatoes!

I picked my first three red tomatoes this weekend. Aren’t they darling? And finally, every tomato plant is loaded with green tomatoes. I was worried about planting a garden this summer. With a baby/toddler to take care of and a day job, would I have time to weed and water and prune and talk to the plants? Honestly, I haven’t, but Mother Nature has come through and the weather has been great for growing. It’s been warm and sunny and every few days we get a good soaking. I’ve only had to water a couple times. And the weeding? Well, I’ve only weeded a couple times. (Easier to pull when they’re larger, right?)

Anyway, I’m excited, here come the tomatoes!

Today at paper&clouds: Simple Six-Pocket Bag!

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A couple weeks ago my MIL served us a marinated Pork Tenderloin. It had been marinating for a couple days and was beautifully tender and full of flavor. (recipe below – no idea where she got it, hopefully she’ll leave a comment and let us know!)

Fast forward another week and we made the same thing. Little did we know how much food it made! Plenty for another meal. I ran over to epicurious.com and found this recipe for Pork and Chipotle Tacos. It calls for cooked pork butt, but I think pork tenderloin works just fine. And it was easy. Saute some onions, throw in chipotle peppers (with some sauce), a large handful of cilantro and the pork that’s already ready to go. And there’s dinner! We served it with the recommend Avocados, but went with Salsa Lisa because it’s the best.

We will be makign this combo again. We let the pork marinate for 2 days and it was really, really good. Try it. Let me know what you think.

Grilled Garlic Lime Pork Tenderloin  (Serves 6)

For the marinade:
6 large garlic cloves, chopped
2 tablespoons soy sauce
2 tablespoons grated fresh gingerroot
2 teaspoons Dijon mustard
1/3 cup fresh lime juice
1/2 cup olive oil
cayenne to taste
4 pork tenderloins (about 3/4 pound each), trimmed
Blend marinade ingredients with salt and pepper to taste.
In a large sealable plastic bag, combine pork with the marinade.  Seal bag, pressing out excess air, and put in a shallow baking dish.  Marinade pork, chilled, turning occasionally, at least 1 day and up to 2 days.  Let meat stand at room temperature about 30 minutes before grilling.  Remove pork from marinade, letting excess drip off, and grill on oiled rack 5 to 6 inches over glowing coals, turning every 5 minutes, until meat thermometer registers 160 degrees, 15 to 20 minutes.  Let stand 5 minutes before cutting.

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Our New Neighbor

This little guy has been hanging around quite a bit. Isn’t he cute?

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I saw this article in City Pages recently. They compared the Tilapia Tacos at Sea Salt with the Tilapia Tacos at Tin Fish. They liked both, but decided Sea Salt’s were better. I can now say I agree. We live near Sea Salt and it’s become our favorite restaurant, hands down, no debate. We had never been to Tin Fish until yesterday so we biked there along the Grand Rounds parkway and stopped for lunch along the way. Husband ordered the Crab Cake, I ordered the Tacos and we shared the Shrimp Nachos. And they were all good, the nachos were really good, just not Sea Salt good. Actually, nowhere near to Sea Salt good. Not even in the same area code Sea Salt good. But the line was short (no line) and the food came out quickly. And the bike ride? It was great. (But the ride to Sea Salt would be about 10 miles shorter.)

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It’s up and running! Visit my new blog, paper&clouds, here.

Here’s another great idea for a weeknight meal. Take one package (or three or four sausages, depending on how many you’re feeding) of those fabulous new Chicken Sausages that I see at just about every grocery store these days. (We used an Apple-Chardonnay flavor). Cut them in one inch pieces and skewer them with peppers, mushrooms, summer squash or whatever else you have growing. Mix a bit of oil, dijon mustard and  some fresh herbs (also from your garden) and throw them on the grill. I serve a bit of hot sauce on the side to make things interesting, but you could use antyhing you like.

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