Sunday, September 26, 2010


Twig and Thistle is giving away the Silhouette this week.  Ahh!  I want one very very much.  It's kinda like a Cricut, but you can cut any kind of font without buying an insane amount of cartridges.  It's all done through your computer via their software.  For more info, go check out Twig and Thistle's or Silhouette's site!

Thursday, September 23, 2010

My Salsa (booty-shaking required)

Well, I've had a bit of interest in a salsa I've been experimenting with for 2 or 3 years now.  It all started long ago when my wife took me to Chili's and insisted that we get the chips and salsa, so we did, and that started a long-lasting love affair...with a delicious salsa! =D

Below, you will find the recipe and some instructions for the salsa that I have somewhat acquired from others, altered, and created all at once (well, not really, over the years more like it).  I hope you enjoy it as much as I do.  This is not a chunky salsa, nor is it a fresh garden veggie salsa.  I've tried it with fresh jalapeno, but it didn't have as much flavor.  You could try with fresh tomatoes, but it would be entirely different.  Here it goes:

Servings: Party Size
Skill Level: Easy

Prep Time: 15 mins
Ready In: 4 Hours - 2 Days

1 - 14 1/2 oz can tomatoes and green chilies (Del Monte has produced two of the best batches ever)
1 - 28 oz can whole canned tomatoes (plus the juice, no brand preference here...generic is fine)
3 TBSP jalapenos (canned, diced, not pickled; you can add more or less to spice it up, a little more gives it a really good flavor)
1/2 C cup yellow onions (diced) (I've tried sweet, vidalia, and spanish, and I like yellow best)
1/2-3/4 tsp teaspoon garlic salt
3/4 tsp teaspoon Cumin
1/4 tsp teaspoon sugar
1 1/2 TBSP white vinegar
1 tsp salt
1 tsp Fresh Lime Juice (sometimes I'm generous here!)

1.  In food processor (I just use my blender) place jalapenos and onions, and a little bit of the tomato juice from one of the cans.
2.  Blend for a few seconds
3.  Add everything else & blend it up until it reaches the consistency you want (try not to over-blend)
4.  Shake your booty-thang
5.  Place in covered container and chill (I always give myself a MINIMUM of 4-6 hours.  It is best after a day, and sometimes better after 2 days)

This recipe is VERY easy to make, the only cutting/chopping you do is to the onion and the lime (my latest addition), unless you have lime juice hanging around.

Now, every time I make it, it's a bit different.  I can honestly say that my last batch, was my favorite EV-AR!  Concidentally enough, I had a batch of Chili's for lunch, and then went home and tasted mine, and like it better.  Granted, that Chili's batch was way too salty that day.  When you make it right, this salsa will have a really good blend of sweet, spicy, salty, and tinge of citrus.  Mmmm, if I had any chips left I'd go finish off the last batch I made!

Hit me up in the comments if you have any questions.



Sunday, September 12, 2010

It's been a while

We've been crazy busy this past month.  Adam and I celebrated our 5 year anniversary in Cancun (away from the kids!!), Hallie started school, I've been working on cakes and WhipperBerry, and Adam finished his third CPA exam and started another busy season (poor guy has been working all day... and it's SUNDAY... sad face).
Here's some photos of our happenings...
Cancun was awesome.  I wish I could live there forever.  The kids would love to live by the beach.

Hallie's first and second days of school.  Hallie LOVES school.  She talks about it all day, every day, probably even dreams about it.  I love it, too.  It's really helped me maintain my sanity while Adam and I have been working like crazy.

Here's a time continuum of Adam... if he were a pear.  The first was right before his CPA test, the second right after, and the third was after Cancun.

We decided to chop the pre-test Adam up to see what his insides held, and it was pretty rad.
Sadly, he tasted like crap.

(and we don't even say that word in our house)

More updates to come!  Stay tuned.