Tuesday, March 31, 2009
Friday, March 27, 2009
Montrose Community Garden volunteers will be using $1,500 worth of high-quality Fiskars gardening tools in the community garden this year. They will also be able to spend $1,000 on garden-related materials (i.e. green goods) for use in the garden or other beautification projects in Montrose.
Since 2003, Project Orange ThumbSM has funded over 100 community projects with more than $200,000. Project Orange ThumbSM is a grant program that provides community garden groups with the tools and materials they need to reach their goals for neighborhood beautification and horticulture education. This year there were over 1,000 applicants.
Montrose was one of 20 recipients selected nationwide. The application process included a written portion submitted online, and a creative element. Volunteers worked together to submit a quilt wall hanging. Some of the quilt’s squares were made from photos of the town’s community gardeners either working in the garden or distributing vegetables from the garden to Montrose-area residents. It was felt that the photo quilt strongly represented the sense of community we experience while gardening together.
The Fiskars organization will, in the upcoming months, organize a ribbon-cutting ceremony. They will also ask recipients to participate in a blog with photos and updates.
A list of the recipients from 2009 and previous years is available at the Project Orange ThumbSM web site www.fiskars.com. The Montrose Community garden was started in 2007 as part of our town’s participation in the Horizon’s program. Located just east of the Central Farmers elevator in town, numerous residents volunteer their time and sweat planting, weeding, and picking produce which they make available to the community for free-will donations during the growing season.
Here at mommyville I consider myself an EODF = Equal Opportunity Deal Finder. So, although I may not drink energy drinks (it's not because I don't need them) someone in the greater blogosphere probably does. This deal is just way too good to pass up. You're welcome.
Three cases of energy drinks for $30 shipped.HeadShot Mega Energy Mega Bail-Out!!
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It was a long crazy week, much like the past week and the week to come. So I guess I can say it was pretty much normal which is really not "normal" at all.
I spent a good amount of time going through the baby clothes. Nora is wearing pants that Addison was wearing last week. It is going to be an interesting ride with those girls. I also had dad put together the second crib for Addi so she can graduate to her "new" room and we can begin getting our bedroom back from the babies.
Anyway, the house was a mess. But the crazy thing was I didn't freak out about it. I sat and had coffee with my mother in law and listened to her explain that the moment I cleaned the house there would be no company. (I guess I was mentioning it out loud then, wasn't I) Carey stopped by with the Bible Study dvd and had to walk right past the stench of dirty diaper garbage. I just shrugged my shoulders and visited with her like there wasn't an elephant in the room. And, you know what? It worked.
I still feel a little guilty about not having a put together house, but as long as there is a toddler to take out the play food, there will be messes to clean up after.
I think I will live by the refrigerator magnet motto; My house was clean last week, sorry you missed it. (even it is a little far from the truth)
In other unrelated news:
We use a satellite to watch television. The remote we use actually cannot be pointed at the tv, it is pointed up toward the ceiling on a good day, sometimes toward the wall or the floor to reach the receiver which is in the basement.
Anyway, today I caught Addison holding the remote in the middle of the living room, waving and pointing it in every direction wildly. I suppose that is what we look like when we try to change the channel. I laughed so hard I peed my pants, which isn't really that big of a deal anymore, but it was funny.
There you have it. Another moment in the life. Aren't you glad you stopped by today?
Wednesday, March 25, 2009
Maleah was in the bathroom with me this morning, getting ready. She suddenly sniffed and said, "What is that smell?" I thought maybe it was a dirty diaper until she said, "YUM! pancakes!" Maleah never smells especially from that far away. We are so happy for her.
The Gavinator spent 20 minutes doing his hair this morning in the mirror.
Then he put his hat on.
Monday, March 23, 2009
I can't help but think that if my father were alive today he would have gotten a kick outta what my 5-year old son did the moment he heard the honking start...
Yesterday the winds and rain picked up. Last night it was thundering and lightening all night. My sister lives 4 hours north of me and they are experiencing some flooding. The weather is stormy and there was even mention of snow in the west and tornados in the east.
I noticed a few green spikes poking through the brown in my yard. It is greening up, as they say.
Wednesday, March 18, 2009
Tuesday, March 17, 2009
Wednesday, March 11, 2009
I just stumbled upon this cool website that will help you have an answer for that question as long as you have a couple of ingredients in your fridge or cubboard, supercook.com.
From the website...
Supercook is a new recipe search engine that finds recipes you can make with only the ingredients you have at home. To begin, simply start adding ingredients you have in the green box on the top left. The more ingredients you add, the better the results will be.
Tuesday, March 10, 2009
Monday, March 09, 2009
I LOVE bread. Joe posted a bread recipe on his blog the other day and I just had to try it.
Of course after reading the link and the recipe, I broke all the rules and changed it up, Rani style.
The clincher for me was the no knead part. I HATE kneading bread, my wrists just weren't made for it. I LOVE the fact that I have a bread loaf just waiting to be baked. I love the no rise worries and I LOVE LOVE LOVE the crunchy crust. As for the sourdough. I missed that flavor, but it could be because I changed it up a bit.
Read the recipe, it has a lot of good information in it. But I cut and pasted the most important part for you below. I used a stone the first time, but the rest of the loaves and the pizza I made on a regular old jelly roll pan (mostly because I was lazy and the chocolate chip bars were still in the stone. I used plain old white flour and table salt instead of that fancy stuff. It is yummy and makes wonderful toast the day after, if you have any left. I want to try the honey wheat recipe next time.
(Artisan Free-Form Loaf)
Makes 4 1-pound loaves
3 cups lukewarm water
1 1⁄2 tbsp granulated yeast (1 1⁄2 packets)
1 1⁄2 tbsp coarse kosher or sea salt
6 1⁄2 cups unsifted, unbleached, all-purpose white flour
Cornmeal for pizza peel
Mixing and Storing the Dough
1. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit).
2. Add yeast and salt to the water in a 5-quart bowl or, preferably, in a resealable, lidded container (not airtight — use container with gasket or lift a corner). Don’t worry about getting it all to dissolve.
3. Mix in the flour by gently scooping it up, then leveling the top of the measuring cup with a knife; don’t pat down. Mix with a wooden spoon, a high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook, until uniformly moist. If hand-mixing becomes too difficult, use very wet hands to press it together. Don’t knead! This step is done in a matter of minutes, and yields a wet dough loose enough to conform to the container.
4. Cover loosely. Do not use screw-topped jars, which could explode from trapped gases. Allow the mixture to rise at room temperature until it begins to collapse (or at least flatten on top), approximately two hours, depending on temperature. Longer rising times, up to about five hours, will not harm the result. You can use a portion of the dough any time after this period. Refrigerated wet dough is less sticky and easier to work with than room-temperature dough. We recommend refrigerating the dough at least three hours before shaping a loaf. And relax! You don’t need to monitor doubling or tripling of volume as in traditional recipes.
5. Prepare a pizza peel by sprinkling it liberally with cornmeal to prevent the loaf from sticking to it when you slide it into the oven.
Sprinkle the surface of the dough with flour, then cut off a 1-pound (grapefruit-sized) piece with a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on four “sides,” rotating the ball a quarter-turn as you go, until the bottom is a collection of four bunched ends. Most of the dusting flour will fall off; it doesn’t need to be incorporated. The bottom of the loaf will flatten out during resting and baking.
6. Place the ball on the pizza peel. Let it rest uncovered for about 40 minutes. Depending on the dough’s age, you may see little rise during this period; more rising will occur during baking.
7. Twenty minutes before baking, preheat oven to 450 degrees with a baking stone on the middle rack. Place an empty broiler tray for holding water on another shelf.
8. Dust the top of the loaf liberally with flour, which will allow the slashing, serrated knife to pass without sticking. Slash a 1⁄4-inch-deep cross, scallop or tick-tack-toe pattern into the top. (This helps the bread expand during baking.)
9. With a forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the baking stone. Quickly but carefully pour about a cup of hot water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is browned and firm to the touch. With wet dough, there’s little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle, or “sing,” when initially exposed to room temperature air. Allow to cool completely, preferably on a wire rack, for best flavor, texture and slicing. The perfect crust may initially soften, but will firm up again when cooled.
10. Refrigerate the remaining dough in your lidded (not airtight) container and use it over the next two weeks: You’ll find that even one day’s storage improves the flavor and texture of your bread. This maturation continues over the two-week period. Cut off and shape loaves as you need them. The dough can also be frozen in 1-pound portions in an airtight container and defrosted overnight in the refrigerator prior to baking day.
Sunday, March 08, 2009
So I added about $2 worth of other ingredients and we had ourselves a fancy at home dinner. It was YUMMO! I pair this with my Italian breadsticks and the kids are lickin their fingers. I thought Addi was gonna pop:)
I added much more than a pinch of the red pepper flakes and it was nice and hot. It made you thirsty, which was the perfect excuse to finish off that bottle of wine you had to open ;) If you don't have wine, try a little chicken broth, it tastes just as nice.
This makes a ton! It will feed 6 hungry boys, or a family of 5, twice. I am not kidding when I tell you Addi ate more than my five year old.
Shrimp Scampi with Linguini
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 shallots, finely diced
- 2 cloves garlic, minced
- Pinch red pepper flakes, optional
- 1 pound shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.
Friday, March 06, 2009
Coupon code: FREEBOOKMULT
More photo opportunities from them:
Note...they are only for new customers so you can only use once and cannot combine....so you will have to choose one from below.
1. 40 Free Photo Cards
2. 50 FREE 4x6 Prints
3. FREE Calendar (Photo Calendar)
4. FREE Photo Books ($35 value)
Visit them at: Multiply
They are advertising 50% off....but when you checkout you enter the coupon code and the discounts will apply.
Thanks to mommysavers.com for the heads up.
Thursday, March 05, 2009
Tuesday, March 03, 2009
Today, Gavin and I were playing mancala and I finally won. Ever since the day I showed him how to play he has been whipping me good. It was so fun to actually win I took Nora's arms and made her do a "mommy won" cheer, which was probably a little over the top, but hey I am only human.
My son stared at us sitting across from him on the floor and when I was finished with my victory cheer via Nora, he calmly said, "at least I don't pee my pants every time I laugh".
Chalk one up for the Gavinator, not only can he beat mommy most of the time in board games, he has also begun using those listening ears. Don't think I let him get away with talking like that to his mother. I learned my lesson, too.
Monday, March 02, 2009