Saturday, February 24, 2007
Friday, February 23, 2007
Coming down...
It will still be awhile before we get moved out to the ranch, but the headquarters are sure changing! And each little step makes it more real that this will soon be home! : )
Thursday, February 22, 2007
...to this!
Dad, mom, and Scott have been working very hard the last couple weeks, and the shop has turned out very nice! We just have to paint the exterior and pour a concrete pad in front when the weather warms up.
Tuesday, February 20, 2007
Tuesday, February 13, 2007
A new favorite...
Mom made this salad last night and it was delicious! It is a Taste of Home recipe so you may have seen it before and already tried it, but if not...I highly recommend it!
Fruit & Nut Tossed Salad
Dressing:
1/4 cup olive oil
2 tbsp. + 2 tsp. sugar
2 tbsp. white vinegar
1 tbsp. minced fresh parsley
1/4 tsp. salt
Salad:
1/3 cup sugar
1 cup pecan halves
2 tbsp. butter
4 cups fresh torn spinach
4 cups torn romaine
1 15 oz. can mandarin oranges, drained
2 celery ribs, chopped
1 cup sliced fresh strawberries
4 green onions, chopped
For the dressing, stir ingredients until blended.
In a heavy skillet, melt sugar over medium low heat without stirring until golden brown, about 30 minutes. Add pecans and butter; stir constantly until butter is melted and pecans are coated. Remove from heat. Pour onto a foil-lined baking sheet; cool completely. Break pecans apart if necessary.
In a salad bowl, combine spinach, romaine, oranges, celery, strawberries, and green onions. Just before serving, drizzle with dressing; toss to coat. Top with sugared pecans.
Yeild: 8 servings
Fruit & Nut Tossed Salad
Dressing:
1/4 cup olive oil
2 tbsp. + 2 tsp. sugar
2 tbsp. white vinegar
1 tbsp. minced fresh parsley
1/4 tsp. salt
Salad:
1/3 cup sugar
1 cup pecan halves
2 tbsp. butter
4 cups fresh torn spinach
4 cups torn romaine
1 15 oz. can mandarin oranges, drained
2 celery ribs, chopped
1 cup sliced fresh strawberries
4 green onions, chopped
For the dressing, stir ingredients until blended.
In a heavy skillet, melt sugar over medium low heat without stirring until golden brown, about 30 minutes. Add pecans and butter; stir constantly until butter is melted and pecans are coated. Remove from heat. Pour onto a foil-lined baking sheet; cool completely. Break pecans apart if necessary.
In a salad bowl, combine spinach, romaine, oranges, celery, strawberries, and green onions. Just before serving, drizzle with dressing; toss to coat. Top with sugared pecans.
Yeild: 8 servings
Saturday, February 10, 2007
Thursday, February 8, 2007
Wednesday, February 7, 2007
Tuesday, February 6, 2007
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