Tuesday, October 30, 2007
Whew, we just got home...it's 9:30 and I am whooped! You have to know how exhausting it is following an 11 year old around with his friends. Totally enjoyed myself!!! I LOVE Halloween!! I can be anybody I want and it's OK. I was supposed to be an Evil Jester, but the Evil part didn't pan out, not a lot of fun, so I took a page out of the Riddler's book and jumped around and made people laugh. There was some misheviousness in there, but no evil. Took about 2 hours to wear me out, so I think I got my exercise for the year lol. (gotta figure out how to get a picture on there..I think you'll like the costume). Trav figured out the picture part for me, so here goes - The pic I'm attaching has me winning over the dead guy, he had a really hard time not laughing at me, well truth be told he DID laugh, but quit in time for the photo op.
I think there might be one with the nephew too, yep, there it is...
and then some kid I found who's little brother and his friend named him "Road kill" lol.
Come to think of it, I think the nephew might have enjoyed himself too, would be nice I guess lol. Oh well, time to wind down so I can sleep, gotta go to work in the morning and play the part all over again! Happy happy joy joy!!! Good night all!
Friday, October 26, 2007
BEEF STUFFED PUMPKIN
Yield: 8 servings - total points: 67 points per serving: 8.5
• 1 (5-6 pounds) pumpkin or (2-3 pounds) pumpkins
• 2 teaspoons salt, divided use
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 pound ground beef (you could do 1/2 sausage & 1/2 beef, really good - or turkey?)
• 3 eggs
• 2 teaspoons crushed dried sage
• 1 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground pepper
• 2 cups cooked rice, preferably a mixture of white & wild rice
• 1/2 cup pine nuts
1. Preheat oven to 350 degrees Fahrenheit. Cut top from pumpkin and remove seeds and strings. Wash outside of pumpkin (since you are going to eat it too). Prick cavity with fork and sprinkle with 1 teaspoon of the salt. Heat pot or large skillet.
2. Add oil to pot or skillet. When hot, add garlic and onion and sauté until onion is transparent. Add beef and continue sautéing until browned. Remove from heat and add remaining ingredients.
3. Stuff pumpkin with mixture. Place 1/2- inch water in bottom of a shallow baking pan large enough to hold the pumpkin.
4. Put pumpkin in the pan and bake 1 to 1- 1/2 hours. Cut pumpkin into wedges (or if small pumpkins used, into halves) and serve, giving each person both pumpkin and stuffing.
Be sure to buy your pumpkin early (I use the pie pumpkins, taste great) as they are usually really hard to find by Thanksgiving, which is when we like to have it. Good luck and let me know how it turns out!!
Thursday, October 25, 2007
Tuesday, October 16, 2007
Sunday, October 14, 2007
Welcome to My Garden, where I will be trying to share some creative ideas and projects. If you have any you would like to see, please let me know.
I think I will kick off Yelowflower’s Garden blog with a little tutorial on a craft that I am just starting to do again…Fabric Backed Glass Plates…just thought folks might be interested.
This seems to work best on clear plates, but with the right fabric it looks pretty good on the tinted ones as well. It is a personal choice, as is the size of the plates; I have found 3 sizes and prefer the middle one myself.
- Clean the plate
- Choose fabric (these two steps can be reversed)
- Cut fabric a little larger than size of plate
- Paint a thin coat of ModPodge on the back of the plate
- Drape fabric over glue and press from center out, eliminating bubbles as much as possible
- Let dry
- Trim edges close to glass
- Apply coat of latex or acrylic paint over back of fabric to prevent glue from dissolving when getting wet for cleaning
I made a couple of these for a friend last week and they came out pretty good, if I do say so myself.