My shamrock plant has gone to town in the growing department!
The only other trials Shammy has had is my cat. Isabella was enjoying chewing on Shammy’s leaves. I think he prefers his home further away from the cat.
I also repotted my plant and he looks dashing in a light green pot.
Remember when my plant just barely survived? From the Ashes.
So the other night me and the hubbster tried making chicken and rosemary pizza. It was pretty good which means that next time it will be awesome.
First, we made the dough using our bread maker. We followed the recipe except for our addition of 1/2 tablespoon of Italian seasoning.
The dough came put great and it rolled out like a dream. Only a tiny bit of flour dusting was kneaded. I also allowed the dried rosemary to soak in some olive oil for 20 minutes because I didn’t have fresh.
I generously brushed the dough with the rosemary and olive oil. Then layered my cooked, shredded chicken and sliced fresh mushrooms. Lately, I added the Italian blend shredded cheese and popped it into the oven on 350° for 20 minutes.
The final product speaks for itself.
However, we did decide on future changes:
1) Sauté mushrooms and onions for toppings.
2) Back off the Italian seasoning in the dough just a touch.
3) Use fresh rosemary and crush before putting on pizza.
I found plenty of from scratch pumpkin cheesecake recipes. I knew I could figure out a way to do this in a quick and dirty fashion. I left out the dirt in the recipe below.
Enter Kat’s Shortcut Pumpkin Cheesecake!
Supplies needed
• One box of no-bake instant cheesecake
• Butter & sugar as directed by box for crust
• One can of pure pumpkin (15 oz)
• Pumpkin pie spice to taste or cinnamon/nutmeg, ground cloves, and ginger to taste
• 2 TBSP brown sugar
• Dash or two of water to aid with smooth consistancy
• Pie plate or other container you want to be filled with amazing flavors
Method
Combine sugar, butter and graham cracker crust packet. Mold to pie plate.
In a medium sized bowl combine, cheesecake mix, pure pumpkin, brown sugar and spices. Add water a little bit at a time until you have a smooth mixture, about 1/4 cup.
Dump into prepared crust/pan and chill in fridge for 30 minutes. Serve awesome.
My newest embroidery project will be rather involved and with have several steps.
For Xmas, my hubbster got me a plain white apron and I have been holding off because I haven’t had time to decorate as I wished. I am trying to make time now.
Step one:
Embroider Chef Clark on the left breast of the apron. It is a satin stitch which takes forever…or at least it feels that way.
Step two:
Tie dye the whole apron. I haven’t fully decided what colors. My current thoughts are to dye one apron string yellow and the other red. The body of the apron will be red and yellow with some splashes together to make some orange spots.
I kinda want to do the tiny star burst pattern. To create this effect I will need to put a rubber band around the cloth with a small stone on the underside of the cloth.
Step three:
Once the tie dyeing is done I will make the final decision about whether or not I want more things embroidered on my apron.
At this point in time, I want to add some vegetables and at least a whisk. Perhaps on the pockets. I am doing this as a last step because I may be so excited to wear my apron in the kitchen that I save further embellishments for later.
Call me a dweeb, I love some of the money/life saving tips that I keep finding on Pinterest. I use cooking spray like Pam in my kitchen all the time. It is more convenient that pouring oil in a pan and playing the tipping game until it is fully covered.
However, I don’t like paying the money for the cooking oil products. I also realize I am grtting more than just oil in my food from those pressurized cans.
Pinterest saves the day!
Okay, it was actually this blogger that had the great idea.
I found the idea on one of my favorite blogger’s site Jillee’s One Good Thing who was reblogging Natures Nuture‘s idea.
I have to admit that I did not do the recommended 1:5 parts of oil to water ratio. Rather, I did 1:2 or half and half. I was lazy, but it works just fine.
What is your favorite kitchen shortcut?
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