So I have been tagged by my friend Natalie and since I have not blogged for a while I think I will do it.
1. What is your current job?....stay at home mom, a little real estate here and there, and an occassional shift at the Golds Gym daycare.
2. What color are your socks right now? No socks, barefeet or flip flops...unless I absolutely have to wear shoes.
3. What noise are you listening to right now? Listening to Jon play guitar hero in the other room.
4. What was the last thing you ate? My mom treated me to fajitas and chips and salsa from Los Hermanos....love it!!...thanks mom :)
5. Can you drive a stick shift? That is a funny questions...not sure! I have tried a couple of times but I have never had to drive one I have always had an automatic.
6. Who is the last person you spoke to on the phone?...sister Stephanie
7. Do you like the person who tagged you?....yeah, love you Nat
8. How old are you today? 28
9. What is your favorite sport to watch on TV? Football...gotta love BYU!
10. What is your favorite drink? Water, or pepsi.
11. Have you ever dyed your hair? yep, with a brother-in-law who does hair it would get done pretty often. However, it has be all natural for almost 2 years now.
12. Favorite food? I love all food! I love Mexican food, Italian, Asian, Polynesian, you name it I will pretty much eat it.
13. What is the last movie that you watched? The last movie I watched was Twilight.
14. Favorite day of the year? my Anniversary or my kids birthdays. These are the days that have been the most significant and the most rewarding to me.
15. How do you vent anger/stress? go to pilates and or yoga class, hot bubble bath, curl up in a blanket and read a good book.
16. What was your favorite toy as a child? I don't even really remember playing with toys much (I always wanted to be outside or playing with friends). I could play house with shampoo and conditioner bottles in the bath tub for hours though.
17. What is your favorite season? Fall...love the food, the colors, wearing sweaters, and the cool but sunny weather.
18. Cherries or blueberries? Prefer cherries but love them both.
19. Do you want your friends to actually do this tag? sure, if they want.
20. Who is the most likely to do this tag? who knows
21. When was the last time you cried?...not sure don't cry too often.
22. What is on the floor of your closet? Just cleaned my closet...there are some dirty clothes hampers and some shoes.
23. Who is the friend that you have had the longest that you are tagging? Shelly Powell.
24. What did you do last night? Ate some Thanksgiving turkey of course :).
okay I am tagging the Shelly's, Brook, Lindsay, Shannon, Rickie, and Marybeth.
Friday, November 28, 2008
Subscribe to:
Post Comments (Atom)
Salsa Recipe
Salsa Recipe--by Alicia Atwater
3-4 (14.5 ounce) cans of stewed/or diced tomatoes.
1/4 onion (I like to use red onion).
1 green bell pepper
1 lime, juiced (or you can use 1Tbsp lime/or lemon juice from concentrate).
1 tsp salt
1 tsp pepper
1 tsp garlic salt (or one fresh garlic clove minced).
2 Tbsp white vinegar
sliced jalepenos from a jar to taste (I use about 10-15 slices...this will be pretty hot). (I also make sure I buy the hot jalepenos in a jar not the tamed ones).
3 Tbsp chopped fresh cilantro (or you can use dried cilantro same amount).
Mix all ingredients into blender or food processor. Blend on low to desired smoothness. Best if you refrigerate for a couple of hours before eating.
3-4 (14.5 ounce) cans of stewed/or diced tomatoes.
1/4 onion (I like to use red onion).
1 green bell pepper
1 lime, juiced (or you can use 1Tbsp lime/or lemon juice from concentrate).
1 tsp salt
1 tsp pepper
1 tsp garlic salt (or one fresh garlic clove minced).
2 Tbsp white vinegar
sliced jalepenos from a jar to taste (I use about 10-15 slices...this will be pretty hot). (I also make sure I buy the hot jalepenos in a jar not the tamed ones).
3 Tbsp chopped fresh cilantro (or you can use dried cilantro same amount).
Mix all ingredients into blender or food processor. Blend on low to desired smoothness. Best if you refrigerate for a couple of hours before eating.
Eclair Recipe----by Stephanie Stephens
Elair Recipe
Filling
1-5 ounce instant vanilla pudding mix
2 cup. milk
1 sm. container cool whip
4 ounces cream cheese--softened
Mix pudding, milk and cream cheese with an electric mixer at least 2 minutes and until smooth. Fold in cool whip. Refrigerate 2 hours. (For smoothest results--without lumps--mix milk and pudding together, in seperate bowl mix softened cream cheese, then mix the pudding milk mixture with the mixed cream cheese)
Shells:
1 cup water
1/2 cup butter
1 cup sifted flour
1/4 tsp. Salt
4 eggs
Preheat oven to 400 degrees. Heat water, butter and salt in a medium saucepan over medium-high heat to a full rolling boil. Add sifted flour all at once and stir until a dough forms and pulls away from the pan. Remove from heat and transfer dough to a mixing bowl. Allow to cool slightly. Then add eggs 1 at a time mixing until well combined after each addition. Spoon dough into 16 strips on an ungreased cookie sheet (I will grease cookie sheet slightly). Bake for 30-35 minutes. Cool on wire rack.
Satiny Chocolate Glaze (from allrecipes.com)
3/4 cup semisweet chocolate chips
3 Tbsp. butter
1 Tbsp. light corn syrup
1/4 tsp vanilla extract
In a double boiler combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. (I don't have a double boiler so I just microwave all ingredients in a glass container for about 1 and 1/2 minutes).
Assembly: Fill shells by either cutting tops off of shells and filling with a spoon or making a hole in top or side of shell and fill with a pastry bag. Then dip tops of eclairs into warm chocolate glaze. Refrigerate until chocolate is set (about 30 minutes). Cover and keep refrigerated until ready to serve. (also good out of the freezer).
Filling
1-5 ounce instant vanilla pudding mix
2 cup. milk
1 sm. container cool whip
4 ounces cream cheese--softened
Mix pudding, milk and cream cheese with an electric mixer at least 2 minutes and until smooth. Fold in cool whip. Refrigerate 2 hours. (For smoothest results--without lumps--mix milk and pudding together, in seperate bowl mix softened cream cheese, then mix the pudding milk mixture with the mixed cream cheese)
Shells:
1 cup water
1/2 cup butter
1 cup sifted flour
1/4 tsp. Salt
4 eggs
Preheat oven to 400 degrees. Heat water, butter and salt in a medium saucepan over medium-high heat to a full rolling boil. Add sifted flour all at once and stir until a dough forms and pulls away from the pan. Remove from heat and transfer dough to a mixing bowl. Allow to cool slightly. Then add eggs 1 at a time mixing until well combined after each addition. Spoon dough into 16 strips on an ungreased cookie sheet (I will grease cookie sheet slightly). Bake for 30-35 minutes. Cool on wire rack.
Satiny Chocolate Glaze (from allrecipes.com)
3/4 cup semisweet chocolate chips
3 Tbsp. butter
1 Tbsp. light corn syrup
1/4 tsp vanilla extract
In a double boiler combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. (I don't have a double boiler so I just microwave all ingredients in a glass container for about 1 and 1/2 minutes).
Assembly: Fill shells by either cutting tops off of shells and filling with a spoon or making a hole in top or side of shell and fill with a pastry bag. Then dip tops of eclairs into warm chocolate glaze. Refrigerate until chocolate is set (about 30 minutes). Cover and keep refrigerated until ready to serve. (also good out of the freezer).
1 comment:
So I finally blogged again and played along with the tag...I love all your answers! When are we going to plan GNO?!?
Post a Comment