Yep, I made a big point of warning you all that there would be horribly disturbing pictures of deer hunters and their trophies....
I should have kept my big, gaping pie-hole shut.
Out of our entire group, only one person got a deer and it was just an average sized doe.
So, yeah, no pictures. Oh yeah, and we didn't really get the amount of company I was expecting, so I still have a vat of bloody mary mix left over and several bottles of wine.
I guess I won't have any trouble getting through the holidays!
Monday, November 24, 2008
Wednesday, November 19, 2008
Be forewarned!
Friday morning begins DEER SEASON. Yes. We HUNT. YES, there will most likely be pictures of dead deer on this page next week.
VIEW AT YOUR OWN DISCRETION.
I do not apologize for hunting, but I know some of you don't like it, so if you don't like it, don't look.
I actually probably won't be out there myself, this weekend. No one to watch the little guy at the ass-crack of dawn, and I love to cook for all the hunters, so I'll more than likely be at home with my comfy pants on, drinking wine with the girls and making biscuits and gravy. But still....there will most likely be pictures.
Don't say I didn't warn ya.
P.S. Any other female hunters out there?
VIEW AT YOUR OWN DISCRETION.
I do not apologize for hunting, but I know some of you don't like it, so if you don't like it, don't look.
I actually probably won't be out there myself, this weekend. No one to watch the little guy at the ass-crack of dawn, and I love to cook for all the hunters, so I'll more than likely be at home with my comfy pants on, drinking wine with the girls and making biscuits and gravy. But still....there will most likely be pictures.
Don't say I didn't warn ya.
P.S. Any other female hunters out there?
Finally.
It's done. I picked up the baby quilt from the quilter last night, fully intending to put the binding on it when I got done with supper. But, a headache started as I left work and, by the time I got home, was so bad that I nearly threw up. So, not only did I not put the binding on, I didn't even make supper.
I woke up much better this morning, however, and determined that this quilt wasn't going to be on my to-do list for one more day. I have a long list of things to take care of around the house before company comes for the weekend, so I sat down at the machine this morning and finished it.
I ran out of thread halfway through the binding. Coats & Clark have changed their spool design, and I didn't think anything of it when I bought the spool for this quilt. Normally a spool of thread would MORE than finish a baby quilt, which is why I have so many miscellaneous spools in my desk drawer. So, fortunately, there was a spool in that drawer in a shade of pink close enough to the one I was using that is won't be noticeable. Thank god.
But, sewers beware! Those new spools won't get you as far as they used to!
So, what do you think?
Friday, November 14, 2008
Se Habla Español....
And here I sit. Eight years ago, I started at this company as a Spanish language translator (after a short stint as a receptionist). After struggling with that job for two years, learning the hard way that I do NOT like what I went to college for, I finally got away from it and moved into another department. Internal Training. I loved it. I lovingly helped build that department for four more years, only to have it thrown in the trash a couple of years back. But, in the meantime, I was still filling in on an "as-needed" basis in the translation group, and I still hated it. Finally, about 2 years ago, that all came to a screeching halt when I changed departments, yet again.
And now, today, here I sit, strapped to my desk by the shackles of my headset, waiting for the phone to ring with the tell-tale heading on the phone screen "1-800-INBOUND SPANISH SUPPORT".
How did I suddenly get back here? Supposedly its only for an hour, while the lone support person goes to lunch....but I have a very bad feeling about it.
"Bueno? Habla Elizabeth....."
And now, today, here I sit, strapped to my desk by the shackles of my headset, waiting for the phone to ring with the tell-tale heading on the phone screen "1-800-INBOUND SPANISH SUPPORT".
How did I suddenly get back here? Supposedly its only for an hour, while the lone support person goes to lunch....but I have a very bad feeling about it.
"Bueno? Habla Elizabeth....."
Wednesday, November 12, 2008
Another recipe...and no pictures.
I love gnocchi. I'm Italian, so come on, what do you expect. Gnocchi are wonderful.
SO when I find a recipe that uses gnocchi, I gotta try it.
I made this Rachel Ray recipe (I sense a theme here) a while back, and when I caught sight of the gnocchi in the freezer case the other day, it reminded me of it, so I made it last night.
Quite tasty, I must say!
Faster Chicken Gnocchi Stew
Ingredients
2 tablespoons extra-virgin olive oil (EVOO)
3 slices pancetta cut just under 1/4 inch thick (have your deli counter do this for you), chopped (I had bacon ends, so I used those)
1 pound cremini or button mushrooms, brushed clean of excess dirt and quartered (I never use mushrooms)
3 cloves garlic, finely chopped or grated
1 large onion, chopped
2 carrots, peeled and thinly sliced on a diagonal
1 bay leaf
Salt and freshly ground black pepper
1 rotisserie chicken, shredded (I just poached 3 chicken breasts and shredded them)
1 quart chicken stock
2 15-ounce cans (or 1 28-ounce can) stewed tomatoes (I had Crushed Fire Roasted Tomatoes, so I used just one can of those)
1 1/2 pounds store-bought gnocchi
1/4 cup (a small handful) basil leaves, torn (out of season! Not paying $3 for a tiny little sprig at the store)
Grated Parmigiano-Reggiano, for passing at the table
Preparation
Heat a high-sided skillet over medium heat with the EVOO, about 2 turns of the pan. Add the pancetta and cook for 3-4 minutes, until it starts to get golden.
Add the mushrooms, onion, carrots and bay leaf to the pan. Sauté 4-5 minutes, until the onions start to get tender, then add the garlic and cook another minute or so. Season the veggies with salt and freshly ground black pepper, and add the shredded rotisserie chicken to the pan. Pour in the chicken stock and stewed tomatoes, and bring up to a bubble.
Once the stew has come up to a boil, add in the gnocchi and cook according to package instructions. (They’ll sink at first -- wait until they come up to a float and stay floating for a few minutes. Test them for doneness by tasting one, they should be very tender and have the texture of a dumpling.) Once the gnocchi are done, remove the pan from the heat, stir in the basil and serve with the grated Parmigiano-Reggiano at the table.
SO when I find a recipe that uses gnocchi, I gotta try it.
I made this Rachel Ray recipe (I sense a theme here) a while back, and when I caught sight of the gnocchi in the freezer case the other day, it reminded me of it, so I made it last night.
Quite tasty, I must say!
Faster Chicken Gnocchi Stew
Ingredients
2 tablespoons extra-virgin olive oil (EVOO)
3 slices pancetta cut just under 1/4 inch thick (have your deli counter do this for you), chopped (I had bacon ends, so I used those)
1 pound cremini or button mushrooms, brushed clean of excess dirt and quartered (I never use mushrooms)
3 cloves garlic, finely chopped or grated
1 large onion, chopped
2 carrots, peeled and thinly sliced on a diagonal
1 bay leaf
Salt and freshly ground black pepper
1 rotisserie chicken, shredded (I just poached 3 chicken breasts and shredded them)
1 quart chicken stock
2 15-ounce cans (or 1 28-ounce can) stewed tomatoes (I had Crushed Fire Roasted Tomatoes, so I used just one can of those)
1 1/2 pounds store-bought gnocchi
1/4 cup (a small handful) basil leaves, torn (out of season! Not paying $3 for a tiny little sprig at the store)
Grated Parmigiano-Reggiano, for passing at the table
Preparation
Heat a high-sided skillet over medium heat with the EVOO, about 2 turns of the pan. Add the pancetta and cook for 3-4 minutes, until it starts to get golden.
Add the mushrooms, onion, carrots and bay leaf to the pan. Sauté 4-5 minutes, until the onions start to get tender, then add the garlic and cook another minute or so. Season the veggies with salt and freshly ground black pepper, and add the shredded rotisserie chicken to the pan. Pour in the chicken stock and stewed tomatoes, and bring up to a bubble.
Once the stew has come up to a boil, add in the gnocchi and cook according to package instructions. (They’ll sink at first -- wait until they come up to a float and stay floating for a few minutes. Test them for doneness by tasting one, they should be very tender and have the texture of a dumpling.) Once the gnocchi are done, remove the pan from the heat, stir in the basil and serve with the grated Parmigiano-Reggiano at the table.
DONE!
Yes, folks, its true....I finished the quilt last night. YAY!! It wasn't as easy as I had planned, but that had nothing to do with the quilt. A few rows into it, Little Man called me from the next room, where he was watching a movie.
"Mommy, can I snuggle you?"
Oh COME ON! How am I supposed to work NOW?
So, we snuggled for awhile and I still managed to get the quilt done. What do you think?
It still needs to go to the quilter tonight, and then when I get it back I'll put the binding on it, but that involved minimal effort and time.
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