OK, so I guess 5 months is a bit long to go without an update. The thing is, I really don't have much to report. Life is pretty status quo right now. Still working at FLIR, which I love, still loving my house in Nashua, just celebrated my 1 year wedding anniversary. Let's see.
In August I was ordained as a Minister in the Universal Life Church. I'm gung ho to start officiating weddings, but not much has come of it. I'm looking into the specifics as far as taxes go with charging for my service.
Other than that, not much is new!
Abbey Road
Monday, November 23, 2009
Wednesday, June 17, 2009
mmmmm coffee...
I am writing today to sing the praises of the best little coffee/tea house I have ever had the privilege to grace. And, if you know me well, you know what a huge statement that is. You know what a coffee snob I am! I can't help it! My second job ever was at an independent coffee house that roasted their own beans!
BATIAN PEAK
131 Boston Rd.
N. Billerica, MA
978-663-2305
Anyway, this little gem is located in a plaza on Boston Rd. in Billerica. If you didn't know better, you'd drive on by on your way to Dunkin Donuts. But, if you'd just pull into this plaza down the road and take an extra couple of minutes to get out of your car, you will be MOST pleasantly surprised!
The owners are a married couple from Africa. They are young, savvy and incredibly sweet. You will always be greeted with a smile! There are lots of loose teas and accessories for purchase.
Oh, but the coffee. The coffee. OMG the coffee! It is to DIE for. They import the highest quality, hand picked beans from around the world and ROAST THEM FRESH daily. I tell you, it is amazing. I always buy the Kenya AA whole beans and brew at home. People who don't even like coffee will drink it! It is smooth, rich, relaxing and just plain delicious. Don't get me wrong, the tea is really good too, but I'm a coffee junky. LOL
For those of you that don't live or work anywhere near Billerica, I have good news! I just found their website and they ship! Yep! So please, treat yourself. You deserve it. Order their coffee. You will NOT be disappointed. And, if you are, you may need some medical attention. Get that looked at. LOL
Their site is: http://www.coffeeandteavillage.com
Here is an article about them in the paper, with a video about their bean roasting.
http://www.wickedlocal.com/billerica/news/business/x50627115/A-brand-new-brew
Tuesday, June 2, 2009
June Vegan Scones
2 Cups Flour
3 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Tablespoon Turbinado Sugar *
1/4 Cup Margarine, Softened
3/4 - 1 Cup soy/rice/ etc. milk *
1 Cup Add-ins of Choice *
*What I used when I made them*
-doubled the recipe
-Sugar in the Raw
-Vanilla Soy Milk
-Raisins, dates, craisons, crushed hazelnuts (not measured, just as many as I wanted)
-A drop of almond extract
-Added cinnamon and cloves to taste
Directions:
Pre-heat oven to 450F. Mix dry ingredients together. Cut in margarine until crumbles form. Stir in milk and Toppings. Roll out your desired size for each sconeonto an ungreased baking sheet. (These do not expand, so the size you make is the size you get). Bake at 450F for about 10-12 minutes, or until just brown on top.
Preparation time: 10-15 min
This recipe is very easily changable to make your own creations!
3 Teaspoon Baking Powder
1/4 Teaspoon Salt
1 Tablespoon Turbinado Sugar *
1/4 Cup Margarine, Softened
3/4 - 1 Cup soy/rice/ etc. milk *
1 Cup Add-ins of Choice *
*What I used when I made them*
-doubled the recipe
-Sugar in the Raw
-Vanilla Soy Milk
-Raisins, dates, craisons, crushed hazelnuts (not measured, just as many as I wanted)
-A drop of almond extract
-Added cinnamon and cloves to taste
Directions:
Pre-heat oven to 450F. Mix dry ingredients together. Cut in margarine until crumbles form. Stir in milk and Toppings. Roll out your desired size for each sconeonto an ungreased baking sheet. (These do not expand, so the size you make is the size you get). Bake at 450F for about 10-12 minutes, or until just brown on top.
Preparation time: 10-15 min
This recipe is very easily changable to make your own creations!
Ketchup
I just realized it's been a while since I've posted. Sometimes life just zooms past you too fast!
The summer time has sprung off nicely this year. Jake and I have completed our landscaping (for now, anyway)and have just been doing maintenance (mowing) on the outside. I'm quite happy with my little yard! I should have some deck planters coming soon (today maybe?) in which I will plant herbs. The deck is just outside the kitchen, so that'll be real nice for cooking time. I ordered this planter, but in white to match the rail:
I want to start painting the inside this weekend. My first project will be the "nursery" upstairs. It's going to take a while because we have to prime the wood panel and then add two coats of paint. I think we're going to go with a sky blue on the walls and ceiling. That way when it comes time to paint a woodland mural on the walls we'll have a nice background! Then, once that room is done, we'll move our bedroom furniture into there and paint our room.
And now for something completely different:
The summer parties have kicked off too! We had our family installment of our housewarming parties May 17. That went really well. We did a potluck and a lot of Jake's family showed up. My parents and Jane and Arthur were there as well. It turned out to be a nice day weather-wise, so a lot of the party was outside. The kids enjoyed going to the park down the street.
Heather and Evan had their joint b-day party this past weekend. They did a tea party (drinking, not tossing)with finger foods. There were so many people there! We eventually moved the party outside for an impromptu game of Frisbee.
This coming weekend is Missy's graduation party. She also just got a job at Bridgewater! I'm excited. I'm sure I'll have more to report after that.
So, I'm just trying to keep my head up and focus on all these positives to try to offset the start of my summer mourning period.
Until then, I leave you with this:
The summer time has sprung off nicely this year. Jake and I have completed our landscaping (for now, anyway)and have just been doing maintenance (mowing) on the outside. I'm quite happy with my little yard! I should have some deck planters coming soon (today maybe?) in which I will plant herbs. The deck is just outside the kitchen, so that'll be real nice for cooking time. I ordered this planter, but in white to match the rail:
I want to start painting the inside this weekend. My first project will be the "nursery" upstairs. It's going to take a while because we have to prime the wood panel and then add two coats of paint. I think we're going to go with a sky blue on the walls and ceiling. That way when it comes time to paint a woodland mural on the walls we'll have a nice background! Then, once that room is done, we'll move our bedroom furniture into there and paint our room.
And now for something completely different:
The summer parties have kicked off too! We had our family installment of our housewarming parties May 17. That went really well. We did a potluck and a lot of Jake's family showed up. My parents and Jane and Arthur were there as well. It turned out to be a nice day weather-wise, so a lot of the party was outside. The kids enjoyed going to the park down the street.
Heather and Evan had their joint b-day party this past weekend. They did a tea party (drinking, not tossing)with finger foods. There were so many people there! We eventually moved the party outside for an impromptu game of Frisbee.
This coming weekend is Missy's graduation party. She also just got a job at Bridgewater! I'm excited. I'm sure I'll have more to report after that.
So, I'm just trying to keep my head up and focus on all these positives to try to offset the start of my summer mourning period.
Until then, I leave you with this:
Thursday, May 21, 2009
May Cool Cucumber Soup
Cool Cucumber Soup
Ingredients:
2 tsp vegetable oil
5 cucumbers, chopped
3 cloves garlic
2 onions, diced
2 1/2 cups vegetable broth
1/4 cup chopped fresh dill
pepper to taste
1 cup soy milk
Preparation:
In a large saucepan, heat the oil over medium heat and sautee the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes.
Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper.
Chill. Stir in the soy milk just before serving.
Ingredients:
2 tsp vegetable oil
5 cucumbers, chopped
3 cloves garlic
2 onions, diced
2 1/2 cups vegetable broth
1/4 cup chopped fresh dill
pepper to taste
1 cup soy milk
Preparation:
In a large saucepan, heat the oil over medium heat and sautee the cucumbers, garlic, and onions until onions are transparent, about 6 minutes. Add the broth and simmer until the cucumber is soft, about 15 to 20 minutes.
Remove the soup from the heat and transfer to a blender or food processor and blend until smooth. While the mixture is still warm, stir in the dill and season with pepper.
Chill. Stir in the soy milk just before serving.
Friday, April 3, 2009
New Kids, Revisited
I'll take all 5 please! Meow!
So I went to see the New Kids again on Tuesday night (March 31). This time it was at the Verizon Wireless Arena in Manchester. Leah came with me, so it was overall more enjoyable than the last time!
The song set was different than the Boston show, which I liked. There was more of their older stuff. I could also tell that they had been on tour for a long time and were so happy to be back home in New England! They mentioned it a lot. It's really cool to have a home town connection to one of your favorite bands!
This show helped solidify that I am no longer a Jordan fan. I mean, I still like him and all, but he's certainly not my favorite New Kid. He's so pretentious and into himself and it's just not attractive. Donnie, on the other hand....mmmmm. OMG he is SO hot! He's very, very naughty! He made the show raunchy, but I didn't mind one bit!
I only cried once this time, unlike the first show where I cried through most of it. This time I only cried during I'll Be Lovin' You (Forever). How could I not? It was beautiful.
Leah and I had a really good time dancing and hugging and singing. I'm so happy I went a second time! Plus, I won the tickets on the radio, so it was free this time!
Thursday, March 26, 2009
Monday, March 9, 2009
March Mock Meat Loaf
Classic Mock Meat Loaf
Serves 6
9 slices (8 ounces) commercial whole wheat bread
(such as Arnold or Pepperidge Farm)
2 cups (8 ounces) walnuts
3 large eggs
3 medium onions, diced
1 small green bell pepper, diced
1 small celery rib, minced
1 small bunch parsley,
stems discarded and leaves chopped
2/3 cup canned crushed tomatoes or
1 (16-ounce) can diced tomatoes, drained very well
1-1/2 tablespoons canola oil
1 teaspoon poultry seasoning
1 teaspoon salt
Generous seasoning freshly ground black pepper
1. Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
2. Preheat the oven to 375 degrees. Generously butter a 9 x 5-inch loaf pan, then line the bottom with wax paper and butter the paper.
3. Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
4. Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
5. Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the wax paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot. Serve with Mushroom Gravy (below).
Tips:
If you don't have a food processor, you can grind everything in a blender, but it will have to be done in many batches so the blender is not overfilled.
You can also cook the loaf a few hours in advance, then reheat slices on an oiled baking sheet in a 350-degree oven.
Mushroom Gravy
4 tablespoons unsalted butter
2 cups (8 ounces) thinly sliced mushrooms
1/4 cup unbleached flour
2-1/2 cups vegetable stock, store-bought or homemade
1/4 cup dry red wine
2 tablespoons tamari soy sauce
Freshly ground black pepper to taste
1. Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and sauté until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
2. Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.
Serves 6
9 slices (8 ounces) commercial whole wheat bread
(such as Arnold or Pepperidge Farm)
2 cups (8 ounces) walnuts
3 large eggs
3 medium onions, diced
1 small green bell pepper, diced
1 small celery rib, minced
1 small bunch parsley,
stems discarded and leaves chopped
2/3 cup canned crushed tomatoes or
1 (16-ounce) can diced tomatoes, drained very well
1-1/2 tablespoons canola oil
1 teaspoon poultry seasoning
1 teaspoon salt
Generous seasoning freshly ground black pepper
1. Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
2. Preheat the oven to 375 degrees. Generously butter a 9 x 5-inch loaf pan, then line the bottom with wax paper and butter the paper.
3. Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
4. Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
5. Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the wax paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot. Serve with Mushroom Gravy (below).
Tips:
If you don't have a food processor, you can grind everything in a blender, but it will have to be done in many batches so the blender is not overfilled.
You can also cook the loaf a few hours in advance, then reheat slices on an oiled baking sheet in a 350-degree oven.
Mushroom Gravy
4 tablespoons unsalted butter
2 cups (8 ounces) thinly sliced mushrooms
1/4 cup unbleached flour
2-1/2 cups vegetable stock, store-bought or homemade
1/4 cup dry red wine
2 tablespoons tamari soy sauce
Freshly ground black pepper to taste
1. Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and sauté until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
2. Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.
Wednesday, February 25, 2009
Vietnam Noodle House
Vietnam Noodle House
138 Main St, Nashua, NH 03060
(603) 886-4566
http://www.menupix.com/menudirectory/menu.php?id=610191
Decor: kitchy-cute. It was a cozy old building they had made into a restaurant. The tables were well spaced and set with many condiments on each. The walls were decorated with lots of Asian chotchkies and fans. There was a display at the host stand with items for sale like jade jewelry and Buddha statues.
The menu was fantastic! The first half was all vegan Asian food, including fake meat dishes. The latter half was actual meat dishes. I ordered the "chicken" with cashew nuts and some white rice.
The meal was plentiful. Though disappointed with the dismal amount of cashews in my dish, I was pleasantly surprised with chunks of pinapple in amongst the veggies. The dish was just slightly overcooked, but delish regardless.
The service was average, nothing to boast about but nothing to really complain about. I would most definitely go there again, and plan on bringing friends!
I am very excited to have a place 10 minutes from home that serves mock meat Asian food. No more trekking to Brighton for The Grasshopper! Woot!
It's also great that there is a place I can have my pick of veggie goodness, and bring my carnivore friends and we can all be satisfied!
138 Main St, Nashua, NH 03060
(603) 886-4566
http://www.menupix.com/menudirectory/menu.php?id=610191
Decor: kitchy-cute. It was a cozy old building they had made into a restaurant. The tables were well spaced and set with many condiments on each. The walls were decorated with lots of Asian chotchkies and fans. There was a display at the host stand with items for sale like jade jewelry and Buddha statues.
The menu was fantastic! The first half was all vegan Asian food, including fake meat dishes. The latter half was actual meat dishes. I ordered the "chicken" with cashew nuts and some white rice.
The meal was plentiful. Though disappointed with the dismal amount of cashews in my dish, I was pleasantly surprised with chunks of pinapple in amongst the veggies. The dish was just slightly overcooked, but delish regardless.
The service was average, nothing to boast about but nothing to really complain about. I would most definitely go there again, and plan on bringing friends!
I am very excited to have a place 10 minutes from home that serves mock meat Asian food. No more trekking to Brighton for The Grasshopper! Woot!
It's also great that there is a place I can have my pick of veggie goodness, and bring my carnivore friends and we can all be satisfied!
Wednesday, February 18, 2009
House
The Front
The Side
View of the Front Door from the Living Room
The Kitchen
The Kitchen
The Full Bathroom
The Living Room with a pass-through to the Kitchen
One of the bedrooms
The Half Bath
The Basement
The Laundry Area in the Basement
The Side
View of the Front Door from the Living Room
The Kitchen
The Kitchen
The Full Bathroom
The Living Room with a pass-through to the Kitchen
One of the bedrooms
The Half Bath
The Basement
The Laundry Area in the Basement
Cafe Madrid
Café Madrid
28 Alpine Lane
Chelmsford, MA
(978) 256-2777
http://cafemadridchelmsford.com
I had gone to Cafe Madrid for breakfast with some friends about a month ago. I had gotten: "A sweet delight of delicious sweet French toast made with Portuguese bread and sprinkled with powdered sugar," and really liked it. I also had ordered a side of home fries, but they were dripping in animal fat so I didn't eat them. The service was run-of-the-mill, nothing to really complain about, nothing to boast about. The experience was good enough to warrant wanting to go back.
So, I decided that I would go there for lunch today as I had some errands to run in the area. I looked up their lunch menu online and found something that looked AMAZING: Paella Vegetal (Asparagus, zucchini, roasted onions, green and red peppers, sliced hard boiled egg and green peas; served on a bed of Spanish saffron yellow rice
$11.99. I was drooling before I even left!
I walked in the door and before I could take a step further, the host shouted from across the room: "How can I help you?" It was awkward, so I walked the 20 feet to where he was to ask for a table for one. He led me to a table in the corner, very isolated from the rest of the patrons who were in the middle of the restaurant. There was a table next to me that was empty, but completely trashed. There were two upside-down high chairs on the floor, and the table top was a disaster. My table was against the back wall of the restaurant, obviously next to where the office is. Inside the office, which had an open window, a young woman was attending to a screaming baby, while sharply yelling at her approximately 5 year old daughter. She also had the back door propped open, the blast of freezing air boldly running through the open window and into my "cozy" corner. The woman and her daughter kept running in and out of the office door, into the dining room, yelling at full hilt the whole time. This was obviously a family member and kids of the people who owned the place as they were quite comfortable ignoring the patrons and running around as though it were their home.
The waiter came to take my order. I ordered the Paelle Vegetal, pronouncing it with correct Spanish. He looked at me and said "WHAT?" So I started to repeat myself. As soon as I got "Paelle" out, he was said: "Which one? The seafood or the sausage?" In order to avoid a misunderstanding, I said "the vegetarian one." Apparently, the guy doesn't know his own menu.
Meanwhile, the restaurant starts to fill up more. The woman with the kids left, and a party of 4 retired ladies came in, followed by an older gentleman who was eating by himself. Within seconds, their tables were set up and I was literally cornered in! There was no way for me to move from my spot. In fact, when the waiter came with my food (40 minutes later) he had to try to move the tables a smidge and couldn't get through! He handed the food to me! The whole time I'm thinking "if this average size waiter can't get through to my table, how the hell does he expect this plus size woman to get OUT?"
So, now on the the food. I don't know if I'm wrong here, but in my opinion, if you are going to bother listing out what's in a meal on the menu, wouldn't you ASK the patron PRIOR to changing the ingredients in their meal? You can read the description of the meal above. It did not come with eggs (which I wanted for the protein), and it came drowned in mushrooms (not on the menu, and I hate them). I picked the mushrooms out, and the rest of the food itself was enjoyable. I ate about half, and took the rest home. I'm dying to see if they scraped the mushrooms I put aside into the take home container!
After I finished eating and paying, I very awkwardly had to try to squeeze my fat ass past the table of retirees. That accomplished, I had no other path but to walk across the middle of the dance floor, making me the center of attention! Great!
To sum up this experience, it was actually a lot like being in Spain! The service was awkward, bordering on rude. There were communication barriers and I ended up with stuff on my plate I didn't want. All they needed to do was throw some pork on the plate and I would have felt like I was really in Madrid!
I will give this place another shot, as my first experience there was OK. But, if it's bad again, I will not return.
My table was the one in the corner. Under the tree with the cheesy lit up "grapes" in the corner. You can see the window with the ornate grate on it on the back wall.
28 Alpine Lane
Chelmsford, MA
(978) 256-2777
http://cafemadridchelmsford.com
I had gone to Cafe Madrid for breakfast with some friends about a month ago. I had gotten: "A sweet delight of delicious sweet French toast made with Portuguese bread and sprinkled with powdered sugar," and really liked it. I also had ordered a side of home fries, but they were dripping in animal fat so I didn't eat them. The service was run-of-the-mill, nothing to really complain about, nothing to boast about. The experience was good enough to warrant wanting to go back.
So, I decided that I would go there for lunch today as I had some errands to run in the area. I looked up their lunch menu online and found something that looked AMAZING: Paella Vegetal (Asparagus, zucchini, roasted onions, green and red peppers, sliced hard boiled egg and green peas; served on a bed of Spanish saffron yellow rice
$11.99. I was drooling before I even left!
I walked in the door and before I could take a step further, the host shouted from across the room: "How can I help you?" It was awkward, so I walked the 20 feet to where he was to ask for a table for one. He led me to a table in the corner, very isolated from the rest of the patrons who were in the middle of the restaurant. There was a table next to me that was empty, but completely trashed. There were two upside-down high chairs on the floor, and the table top was a disaster. My table was against the back wall of the restaurant, obviously next to where the office is. Inside the office, which had an open window, a young woman was attending to a screaming baby, while sharply yelling at her approximately 5 year old daughter. She also had the back door propped open, the blast of freezing air boldly running through the open window and into my "cozy" corner. The woman and her daughter kept running in and out of the office door, into the dining room, yelling at full hilt the whole time. This was obviously a family member and kids of the people who owned the place as they were quite comfortable ignoring the patrons and running around as though it were their home.
The waiter came to take my order. I ordered the Paelle Vegetal, pronouncing it with correct Spanish. He looked at me and said "WHAT?" So I started to repeat myself. As soon as I got "Paelle" out, he was said: "Which one? The seafood or the sausage?" In order to avoid a misunderstanding, I said "the vegetarian one." Apparently, the guy doesn't know his own menu.
Meanwhile, the restaurant starts to fill up more. The woman with the kids left, and a party of 4 retired ladies came in, followed by an older gentleman who was eating by himself. Within seconds, their tables were set up and I was literally cornered in! There was no way for me to move from my spot. In fact, when the waiter came with my food (40 minutes later) he had to try to move the tables a smidge and couldn't get through! He handed the food to me! The whole time I'm thinking "if this average size waiter can't get through to my table, how the hell does he expect this plus size woman to get OUT?"
So, now on the the food. I don't know if I'm wrong here, but in my opinion, if you are going to bother listing out what's in a meal on the menu, wouldn't you ASK the patron PRIOR to changing the ingredients in their meal? You can read the description of the meal above. It did not come with eggs (which I wanted for the protein), and it came drowned in mushrooms (not on the menu, and I hate them). I picked the mushrooms out, and the rest of the food itself was enjoyable. I ate about half, and took the rest home. I'm dying to see if they scraped the mushrooms I put aside into the take home container!
After I finished eating and paying, I very awkwardly had to try to squeeze my fat ass past the table of retirees. That accomplished, I had no other path but to walk across the middle of the dance floor, making me the center of attention! Great!
To sum up this experience, it was actually a lot like being in Spain! The service was awkward, bordering on rude. There were communication barriers and I ended up with stuff on my plate I didn't want. All they needed to do was throw some pork on the plate and I would have felt like I was really in Madrid!
I will give this place another shot, as my first experience there was OK. But, if it's bad again, I will not return.
My table was the one in the corner. Under the tree with the cheesy lit up "grapes" in the corner. You can see the window with the ornate grate on it on the back wall.
Monday, February 9, 2009
Friday, February 6, 2009
Spot
I'm in a good spot in my life right now. I have a great job that pays well, and seems pretty stable. I have a great husband who loves me. I have two cats that are generally healthy and loved. I have a very strong support network with tons of friends from all walks of my life. I am about to buy my first home.
The Connections Radio project is going really well, and it's forcing me to face my fears of the paranormal. I definitely need this kick in the ass to open myself up. I've been more tuned in at the end of each show than I've ever been. I've done some very accurate readings for almost strangers!
The roller derby season is just about to start up for this year. I am hoping, beyond all hopes, that I can make the 2 Derby Dames games that are before NHRD's first game. I am PETRIFIED of being an announcer. But, I think that once I sit through at least one game before hand, I should be OK. I know I'll do fine, but I have this crazy stage fright thing going on now. But, I've got my persona pretty well worked out in my head. I just have to finalize a name decision. And, of course, get approval from the league to use it. If I can't be a skater (which literally hurts me... it kills me), at least I can be a part of it to the best of my ability! So, I'll actually be a part of a sports team!
The Connections Radio project is going really well, and it's forcing me to face my fears of the paranormal. I definitely need this kick in the ass to open myself up. I've been more tuned in at the end of each show than I've ever been. I've done some very accurate readings for almost strangers!
The roller derby season is just about to start up for this year. I am hoping, beyond all hopes, that I can make the 2 Derby Dames games that are before NHRD's first game. I am PETRIFIED of being an announcer. But, I think that once I sit through at least one game before hand, I should be OK. I know I'll do fine, but I have this crazy stage fright thing going on now. But, I've got my persona pretty well worked out in my head. I just have to finalize a name decision. And, of course, get approval from the league to use it. If I can't be a skater (which literally hurts me... it kills me), at least I can be a part of it to the best of my ability! So, I'll actually be a part of a sports team!
Monday, January 26, 2009
January- Broccoli and Cauliflower Casserole
INGREDIENTS
1/2 cup uncooked white rice
10 ounces broccoli florets
10 ounces cauliflower florets
1/2 cup butter
1 onion, chopped
1/2 pound processed cheese food, cubed (Velveeta)
1 (10.75 oz) can condensed cream of broccoli soup (any condensed creamed soup should work)
2/3 cup milk
1 1/2 cups crushed buttery round crackers
*Note, you will need to use 4 burners at one time! Plan accordingly!
DIRECTIONS
1. Preheat oven to 350 Degrees F
2. In a medium saucepan, cook 1/2 cup rice according to package directions. Drain and set aside.
3. Fill a large pot about half way with water. Bring to boil, then lower hear and simmer broccoli and cauliflower florets in water for 10 minutes.
4. In a medium saucepan, mix together Velveeta, cream of broccoli soup and milk. Heat until the cheese melts and ingredients are well blended. Remove from heat.
5. In a large saucepan, melt butter and saute onion until just browned.
6. Stir cauliflower, broccoli, and rice into the saucepan with the onion. Once the vegetables and rice are coated, stir in the cheese mixture. Transfer the entire mixture to an ungreased 9x13 inch baking dish. Sprinkle the crackers on top.
7. Bake uncovered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
1/2 cup uncooked white rice
10 ounces broccoli florets
10 ounces cauliflower florets
1/2 cup butter
1 onion, chopped
1/2 pound processed cheese food, cubed (Velveeta)
1 (10.75 oz) can condensed cream of broccoli soup (any condensed creamed soup should work)
2/3 cup milk
1 1/2 cups crushed buttery round crackers
*Note, you will need to use 4 burners at one time! Plan accordingly!
DIRECTIONS
1. Preheat oven to 350 Degrees F
2. In a medium saucepan, cook 1/2 cup rice according to package directions. Drain and set aside.
3. Fill a large pot about half way with water. Bring to boil, then lower hear and simmer broccoli and cauliflower florets in water for 10 minutes.
4. In a medium saucepan, mix together Velveeta, cream of broccoli soup and milk. Heat until the cheese melts and ingredients are well blended. Remove from heat.
5. In a large saucepan, melt butter and saute onion until just browned.
6. Stir cauliflower, broccoli, and rice into the saucepan with the onion. Once the vegetables and rice are coated, stir in the cheese mixture. Transfer the entire mixture to an ungreased 9x13 inch baking dish. Sprinkle the crackers on top.
7. Bake uncovered in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
OMFG New Kids! Part II
I totally won tickets to the March 31 NKOTB concert in Manchester! I am psyched! Yay! Two NKOTB concerts within a few months!
Now, I don't know how many tickets I will be getting, or where the seats will be located, but I don't really care! They're free! :-)
Maybe, just maybe I'll get really good seats. I mean, it's from a valid radio station, so we'll see! Maybe we'll get some "face time."
Now, I don't know how many tickets I will be getting, or where the seats will be located, but I don't really care! They're free! :-)
Maybe, just maybe I'll get really good seats. I mean, it's from a valid radio station, so we'll see! Maybe we'll get some "face time."
Tuesday, January 20, 2009
House
So, we're buying a house! We are most excited! I haven't posted anything about it yet because I've been busy and we didn't want to jinx anything.
It's a 4 bedroom, 1.5 bath Cape style house in South Nashua, right near Rivier College and the Nashua Country Club. It's SO NICE! It's been kept in pristine condition, but the decor is outdated. We can work with it, though. Wood panelling can be painted, carpet can be changed!
Some really nice, unexpected features include:
Carport around the back of the house (can be used as a patio in the summer)
In ground sprinkler system
Central AC
New gas stove and brand new dishwasher
Finished walkout/daylight basement
Shed
Composit Deck (never needs to be updated or replaced!)
Under-deck storage
It's also in a great neighborhood, and right down the street from a school with a playground. And hey, if we play our cards right, we may get to keep the Mary-in-a-bathtub! LOL
It's a 4 bedroom, 1.5 bath Cape style house in South Nashua, right near Rivier College and the Nashua Country Club. It's SO NICE! It's been kept in pristine condition, but the decor is outdated. We can work with it, though. Wood panelling can be painted, carpet can be changed!
Some really nice, unexpected features include:
Carport around the back of the house (can be used as a patio in the summer)
In ground sprinkler system
Central AC
New gas stove and brand new dishwasher
Finished walkout/daylight basement
Shed
Composit Deck (never needs to be updated or replaced!)
Under-deck storage
It's also in a great neighborhood, and right down the street from a school with a playground. And hey, if we play our cards right, we may get to keep the Mary-in-a-bathtub! LOL
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