A night well spent

I may have a kitchen that looks like this:

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But I also have a new purse that looks like this:

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Stuffed Zucchini

Zucchini is one of our favorite veggies, and most all the time we just saute it on the stove with a little olive oil and salt and pepper.  But after our experiment with grilling it which went so well, I’ve started looking for new ways to fix it.

Tonight I made this:

Loosely based on this:  http://www.kayotic.nl/blog/stuffed-zucchini

 

I started with one zucchini, halved it and carved out the insides to make boats.  Then mixed the zucchini innards with chopped tomato, onion, 1 teaspoon plain greek yogurt and a few leaves of basil from the garden.  I put the mix back in the zucchini, topped each with shredded romano, and cooked at 400 for 25 minutes.  Absolutely wonderful!  Everything tastes so perfect, just cooked long enough to be a little soft but still have all the fresh flavor and texture.  We will definitely be making this again!

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Around here

We have tomatoes starting to grow!

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Rooster vs. Chicken

Last night, Bailey and I were having a *fake* debate on whether or not roosters and chickens were the same or different.  In a last ditch effort to clench victory, Bailey grabbed his laptop and I quickly informed him that Wikipedia was not a reliable source.  So naturally he searched for a scientific journal about roosters.  And found this:

http://isotropic.org/papers/chicken.pdf

Go look at it.  Seriously.  Now.

 

We laughed out loud (very loud) for a very long time.  I think this made my week.

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Happy Valentine’s Day!

Our valentine’s treat–Mandarin Orange cupcakes with pineapple icing

I found the original recipe online somewhere, but we’ve made a few changes…so here’s our version:

1 yellow cake mix, 3 eggs, 2/3 cup oil, 1 can of mandarin oranges, undrained.

Mix those all together and pour into muffin tin.  Bake at 350 for about 18 minutes.

The topping makes enough for 2 or 3 batches, so you could half the recipe, but then you’d have to find another use for half a can of crushed pineapple.  I just make it all and freeze it til the next time we want them.

1 large tub Cool Whip ( I usually use cool whip lite), 1 large instant vanilla pudding mix, 1 t vanilla extract, 1 can crushed pinapple undrained

Mix those all together and spread on top when cool.  Voila!

The strawberry hearts are completely optional ;)

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A celebration of finally finding the camera cord

Here’s how excited Bailey was when I woke him up on moving day:

Here’s a peek into the kitchen and of my birthday cake:

Our new house!

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Guts

Remember my post about how I worked so long on Bailey’s gift and then it turned out too small? Well, he’s at work til probably 3 or 4 today, so I’m trying to get up the courage to try again. Keep your fingers crossed that all goes well this time!

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