We don't eat many pumpkin seeds around here...BUT you can't carve pumpkins without them. I just add a few shakes of worcestershire sauce, a little melted butter and salt - spread them on my baking stone - bake at 275 for ummmmm...quite awhile stirring them around about every 10-15 minutes until they look crispy and brown.
As a lot of people know...I am not shy when it comes to my own embarassment. I wanted to do a hippyish peace pumpkin but my peace sign didn't work out so good. I can't believe I completely cut it out...Hahahaha! After I did this, Andy was so kind to remind me of a time when we first started dating...He was going to pump my gas for me and I pulled up to the pump on the wrong side. He motioned for me to pull my vehicle around so my gas tank was facing the pump but I just kept driving around in circles. I couldn't figure out how to get my tank on the same side as the pump!!!!! I don't know...new relationship jitters? Truly wasn't a proud moment for me! Anywho...Below is my peace pumpkin. I later decided to carve some hearts on the otherside to make it more interesting!
For when you are done laughing...
Here are some more pictures of the fun we had -Gosh I love these people to pieces!
Pictured in the following order:
Emily's, Ashlyn's, Mine (with a big hole in the back) and Andy's
November is soon upon us and it is a great month to give thanks and count all our blessings. As a family, we count our blessings every night before bed but I am always trying to think of different ways to incorporate gratitude in our home. This year I pulled out one of my Christmas decorations...for holding Christmas cards that are sent to us. I put it up a little early so we can use it for the whole month of November as our "Tree of Thanks". I cut 3"x2" paper pieces for us to write something we are thankful for each day. As the tree fills up, It will be a great visual reminder for us as to how blessed we truly are!
On Thanksgiving, I get creative with our guests...this year, as we sit down together, we can each take a turn reading from this lovely "Tree of Thanks"!
I always talk about how important date night is and a client of mine inspired me to write it out. With the busy-ness of life and family...our marriages and relationships can suffer. When children are born into our world stuff can get all mixed up. We need to show our children how much our other half means to us. Model what a good relationship is supposed to look like by putting them first...yes, before the children! No, I'm not saying neglect the needs of your child - I'm saying, be an example of love and commitment in a world that gives up on family. Show them what a marriage/relationship is really suppose to look like. Here are some reasons why I look so forward to our date nights.
1. Finally! Some uninterupted conversation! We need time alone to talk about family, business, hopes and dreams without a little one needing assistance of some kind. It is a time to make sure we are on the same page.
2. Time without children also gives us a chance to connect. It is really hard to gaze into your loves eyes and really listen to what they are saying with the endless chatter (or in our case, singing) and the constant "MOM" in the background. Besides, I want a turn to hold Daddy's hand.
3. When I ditch my children for an evening (or over night) I come out of it recharged...a better Mom because of it. Absence makes the heart grow fonder...Yes it does. I miss them when I am away and I have so much more love to give when I come home.
4. My girls know that Daddy is important to me. There are some nights they beg for us to stay home but then they realize the importance of our time together.
Make time for your other half. Connect. Work Together. Love. And remember...You are the example they will follow in their own relationships and marriage some day.
It was Andy's birthday last week. I try to make a point in making birthdays special...I did forget to break out the special "celebration" plate. For Andy, I try to make him a dinner I know he likes a lot...and this year it was Rice Meatballs and a Fudge Chocolate Cake. Business has been busy so I asked my parents to make the cake and the girls and I frosted it and added our special touch...sprinkles. We had a great evening and I look forward to many more birthdays with this man! Here is the recipe...Enjoy!
1 cup - Uncooked Rice
2 cups - Water
2 Tsp - Olive Oil
3 Cloves Garlic, finely chopped
1/2 lb - Ground Beef (I used 1 lb)
Salt & Pepper to Taste
*I also throw in some Roasted Garlic & Red Pepper Flakes
1/2 cup - Tomato-based Pasta Sauce
1/2 cup - Grated Parmesan Cheese
1/2 cup - Shredded Mozzarella Cheese
1 cup - Dry Bread Crumbs
1 1/2 cups - Tomato Based Pasta Sauce
1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to med-low, cover and simmer until the rice is tender and the liquid has been absorbed (about 20-25 minutes).
2. Heat Olive Oil in a skillet over med-high heat, and cook and stir the garlic until fragrant and soft, about 3 minutes. Stir in the ground beef and other seasonings of your choice. Cook and stir the meat breaking it into crumbles as it cooks until browned and the meat is no longer pink inside, about 10 minutes. Drain off excess grease.
3. Place hot cooked rice, browned seasoned ground beef, and about a 1/2 cup of pasta sauce in a bowl, and mix thoroughly together. Mix in the parmesan and mozzarella cheese until cheeses are melted. Scoop handfuls of mixture and gently form into 2 1/2 inch balls placing balls on a cookie sheet. Refrigerate until cool and firm, about 20 minutes.
4. Preheat oven to 350 degrees
5. Remove balls from frige. Roll each ball in beaten egg and then coat with bread crumbs and place back on cookie sheet. Bake until the outside becomes crispy, about 25 minutes. Heat remaining pasta sauce and serve with rice balls.
I also served a nice salad and french bread with these...along with a glass of wine. Perfect!!
I praise God for the scars that remind me of who I was but not who I am...
We all have a past. It took a great deal of pain for me to stop living life for myself...and to stop living a lie. I'm thankful for all I've experienced - Life is all about learning and growing. Our experiences soften our hearts to have compassion for others and be the light. Letting go of the pain allows peace, love and happiness to overflow into our relationships (past, present & future). How can we move on from where we've been to where we are?
Forgivness. We have all been treated badly or inappropriately by someone. Harboring bitterness and not forgiving is only hurting ourselves. We are the ones living in bondage. Let go. You can't change what happen but you can change how you choose to feel about it. Write your hurt down, burn it and experience peace.
Scars. Learn from them. Grow from them. Use them to encourage, support and help others. We've lived through them for a reason...spread the love.
Past. Stop living in the past. Focus on your present and look ahead to your future. Everyday we are given choices. Choose to think positive and count your blessings.
Believe. You have a purpose. Everything happens for a reason. You have been Blessed. Share your Blessings...pay it forward.
I praise God for the scars that remind me of who I was but not who I am...
Andy took my camera up north over the weekend so I don't have any pictures of the Chicken Pot Pie...it was delicious though and pretty. In honor of football season and everyone's excitement for the return of the refs I thought I would post a picture of the girls (last year). I think its funny how Ashlyn wrote "Pack" on her forehead herself...backwards. Read on for the yummy chicken pot pie recipe...it makes two pies - one for dinner and one to share with another busy family? There is always the freezer for a busy day too! Enjoy!
Chicken Pot Pie
2 cups Diced Potatoes ( I do one potatoe and one rutabaga)
1 3/4 cups sliced carrots
2/3 cup chopped onion
1 cup Butter (2 sticks)
1 cup All-Purpose Flour
1 3/4 teaspoons Salt
1 teaspoon Thyme
3/4 teaspoon Pepper
3 cups Chicken Broth
1 1/2 cups Milk
4 cups cubed cooked chicken (I buy a rotisserie chicken and take of the bones)
1 cup frozen peas
1 cup frozen corn
4 pie crusts (I cheat and buy the Pillsbury Refrigerated Pie Crusts)
1. Place potatoes and carrots (and rutabaga if you are using one) in a large saucepan, cover with water. Bring to a boil. Reduce heat, cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. In a large skillet saute onion in butter until tender. Stir in flour, salt, thyme, and peper until blended. Gradually stir in broth and milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Add chicken and your veges and remove from heat.
2. Line two 9" pie pans with bottom pastry, trim even with edge of plate. Add Chicken/Vege filling. Cover with your other pastries, seal and flute edges.
3. Bake on potpie at 425 degrees for 35-40 minutes or until curst is lightly browned. Let stand for 15 minutes before cutting. Cover and freeze remaining potpie for up to 3 months...or share :)
Ephesians 4:2 with all humility and gentleness, with patience, bearing with one another in love.
Simplifying Real Estate. Simplifying Life.
Subscribe to Blog
©2016 CENTURY 21 Ace Realty. CENTURY 21® and the CENTURY 21 Logo are registered service marks owned by Century 21 Real Estate LLC. Equal Housing Opportunity. Each office is independently owned and operated.