Lucy peeled herself with a vegetable peeler today.
She was pretty calm, but there was that hint of hysteria in her voice.
"I think my finger is dead!"
Shawn
Here's one for you
2 packs of ramen soup (pork works as well as any)
Make those up the same way you did when you were 12, but 2 minutes before the noodles go in, add some stuff:
Fake crab meat
Mushrooms
Cabbage
Parseley flakes
Garlic
Ramen powder (sodium asplode!)
Soy sauce
Sesame seeds or oil
Any other crazy crap what comes in your mystery vegetable box every week (Kale today)
Egg- That's right. Just crack the mother and put it in the soup. Makes it kind of rich and filling.
I don't know if I'm proud of it, but I ate it.
Shawn
I love zucchini! It seems like one of those vegetables that no one really loves, but I do! I love zucchini stir fried with onions and mushrooms, I love zucchini sliced in half and cooked on the grill, and I love the tasty zucchini crumble the girls and I made for dessert today! Here's the recipe:
Makes 6-8 servings
4 1/2 cups flour
3 cups granulated sugar, divided
½ teaspoon salt
1 1/2 cups butter, cold
6-8 cups thinly sliced zucchini (about 4 large zucchini)
2/3 cup freshly squeezed lemon juice (about 3 lemons)
1 teaspoon ground cinnamon
¼ teaspoon ground or freshly grated nutmeg
•Preheat oven to 350 degrees.
•Stir the flour, 2 cups sugar and salt in a large bowl until well combined. Add the butter and cut it into the flour with a pastry blender or your fingertips until the mixture looks like coarse oatmeal.
•Pour half the mixture into a 13x9-inch cake pan. Using your fingers or a rubber spatula, press the mixture evenly into the bottom of the pan. Bake for 10 minutes. Remove the pan from the oven and set aside.
•Combine zucchini and lemon juice in large pot over high heat; cook until zucchini is tender, 8-10 minutes. Stir in remaining 1 cup sugar, cinnamon and nutmeg. Simmer 1 minute more. Stir in ½ cup of reserved flour mixture and continue to cook, stirring constantly, until mixture thickens. Remove the pot from the heat to cool for 10 minutes.
•Pour the zucchini mixture over the baked crust and sprinkle with the remaining flour mixture. Return the pan to the oven and bake until it is lightly browned and bubbly, 40-45 minutes.
We have a webcam- our skype name is stonesifers. I never did anything like that before, but the communication was actually pretty satisfying. It was actually almost like hanging out in the Chris Padgett room! I could see the top bunk from his cam where Deaver cat hangs out and I taunted him one time and he chased me out of the room and attacked my leg!
Shawn
I realize that half of our blog readers read Chris's anyway, but in case you don't and you're looking for some good Stonesifery entertainment, his blog (linked at side) has some outstanding stuff of that variety with the photos and the video stuff.
Shawn
So--Grandma gave Ruby some markers in the car. I had no idea what was going on in the back seat!!
=) val
I really felt the need to show you all a picture of my new favorite salad. It's sweet, and delicious, and beautiful, and here's the recipe so you can all try it.
Toss together:
Any type of lettuce or salad greens
Sliced almonds
Dried Cranberries
Thinly sliced, perfectly ripe Pears
Some leftover grilled chicken, if you have any handy
Top with yummy Creamy Poppyseed Dressing
I have one almost every day!
It's kind of funny--because my cousin Julie and I both have a horrible childhood memory involving an orange cashew chicken meal that we both threw up because it was soooo gross. Ever since, neither of us have been able to eat any sort of meal that has fruit, nuts, and meat in it. But now I love this salad! Julie (and everyone else)--you should try it!!
love ya,
val
But she understands the importance of rhyming!
Twinkle twinkle little doop!
Shawn
