Have you ever heard of a reverse coloring book? I'd been wanting to get this particular one for awhile, but it was sold out. I think that maybe it'll help me to become more creative. Plus it seems to be a good way to just relax.
It just became available on Amazon again and for a cheaper-than-before price so I ordered it. I haven't even received it yet but wanted to tell you about it in case you might be interested.
Wendell's "secret" to his ono French toast is to use sweet bread.
Ho!! What she said and how she said it gave me goosebumps. Makes me wish that I could express myself in Italian too.
Does anybody know where this is from? Somebody from one of Wendell's softball teams brought it for pupu and Wendell scored it. He doesn't remember which team (he plays on several) or who brought it.
I just love it. It's a bit sweet and very soft.
Click on the photo below to see a 20-second clip of a cool $1 gadget that I got at the swap meet in action.
PICADILLO
1 TB olive oil
¼ large red bell pepper, chopped
½ large onion, chopped
2 garlic cloves, chopped
1 TB tomato paste
2 tsp. dried cumin
2 tsp. dried oregano
1 tsp. dried coriander
2 bay leaves
½ tsp. salt, as needed
½ tsp. freshly ground black pepper
½ c. white wine
1 # ground beef
½ c. cilantro leaves and stems, chopped, divided
1 large Roma tomato, chopped
½ c. green olives, quartered
1 c. beef broth
1 large Yukon gold potato, cubed
½ c. frozen peas
In a medium skillet over medium heat saute bell pepper and onion in oil until softened, 5-6 minutes. Add garlic, tomato paste, cumin, oregano, coriander, bay leaves, salt and pepper. Cook until fragrant and darkens in color, about 2 minutes.
Add wine; cook until reduced by half, about 5 minutes. Add beef; cook until no pink remains, 5-7 minutes. Add half of cilantro, tomato, olives, broth, potato and peas. Allow to low boil 10-12 minutes until potatoes are cooked through and liquid has reduced. Stir in remaining cilantro.
Serve with cilantro, lime and basmati rice. Serves 4.
I hope that the ICC also go after Putin's flunkies, and I hope that they're all quaking in their boots right now.
Here are just a few things that I bought from Daiso recently.
Remember how excited I was about the baby mangoes from our neighbor's tree that were overhanging into our yard? The recent heavy winds blew them all down. Too bad, yah.
Didi made this soup with her homegrown mushrooms!
HUNGARIAN MUSHROOM SOUP
2 TB butter
1 large shallot, minced
2 cloves garlic, minced
½ # oyster mushrooms, coarsely chopped
Salt, freshly ground black pepper
1 ½ TB flour
2 heaping tsp. Hungarian paprika
1 ½-2 c. chicken stock
1 ½ TB soy sauce
½ c. half and half
1 ½ tsp. red wine vinegar
2 TB Italian parsley, chopped
Garnish: sauteed mushrooms, sour cream, chopped Italian parsley
In a large saucepan over medium heat sauté shallot, garlic and mushrooms in butter.
Season with salt and pepper. Cook until all liquid has evaporated, about 10-15 minutes.
Remove some mushroom tops for garnish. Stir in flour and paprika. Cook 2-3 minutes,
stirring well to combine. Add stock, soy sauce and half and half. Bring to a gentle boil,
reduce heat. Simmer 10 minutes until thickened to desired consistency. Add stock as
needed.
Remove from heat; stir in vinegar and parsley. Season as needed with salt and pepper.
For service, garnish with reserved mushrooms, sour cream and additional chopped parsley.
Serves 2-3 as a meal, 5-6 as a starter.
I discovered this Mushroom Grow Kit a couple of years ago when it appeared on a Lightning Deal on Amazon. It normally goes for $12.99, but once in a great while it'll be reduced to $7.99.
Didi noticed that it was on sale again last month.
This is my current favorite jerky. I used to buy it at the swap meet until they stopped selling it there.
Now they sell it at Bellows Marketplace on Sundays and at the Every-3rd-Saturday Craft Fair at Koko Marina.
This is a screenshot that I took of President Zelensky in a video when he's talking about the massacre of civilians in Bucha, Ukraine.
RED BEANS AND RICE WITH SAUSAGE
½ # dried kidney beans, soak overnight
3-4 c. water
½ TB vegetable oil
½ # andouille sausage, diced
1 stalk celery, diced
1 medium onion, chopped
¼ c. green bell pepper, diced
¼ c. red bell pepper, diced
2 cloves garlic, minced
2 bay leaves
¼ tsp. crushed red pepper flakes, or more, to taste
½ tsp. cumin
½ tsp. blackened/cajun seasoning
1 tsp. salt, or more, to taste
½ tsp. freshly cracked black pepper
For service: basmati rice, chopped green onion
In a mixing bowl cover beans completely with water. Allow to soak overnight. Drain beans in a colander and pick them over, looking for any small stones. Transfer into a saucepan; cover with water. Bring to a rapid boil. Reduce to medium boil. Allow to boil, stirring occasionally 45-60 minutes until tender.
Into separate saucepan brown sausage in oil until browned on both sides. Drain on paper towels. Set aside.
Into saucepan add celery and onion, saute until just limp. Add bell peppers, garlic, bay leaves, red pepper flakes and seasoning.
Return sausage to saucepan. Allow to simmer 15 minutes.
For service: Ladle beans over rice, and garnish with green onions. Serves 4.
