Madeleys Made Brussel Sprouts & Broccoli

Two months into marriage, we decided to grow a garden.  I convinced B we should start small vs. tilling up a section of the backyard.  We decided on a Grow Box that we purchased at Northaven Gardens in Dallas.  Spinach, Broccoli and Brussel Sprouts were the veggies we chose.  The spinach was grown from seeds we planted and the other two were purchased as baby plants as it was too late in the season to grow from seeds.  Give it a try this Spring and let me know how it goes!!  Tomatoes are up next.

Grow Box instructions

Brussel Sprouts

And we wait for the harvest....

December - 2 months into growth.

Arctic Blast 2011:  Will they survive??  Check out that broccoli.
We have much to learn in the area of cold weather garden care.

Small but tasty brussel sprouts harvest!

Microplane Herb Mill

I have several favorite cooking utensils and gadgets.  The latest one, and current FAVORITE, showed up in my stocking Christmas morning - the Microplane Herb Mill.  It is such a wonderful tool to use when your recipe calls for finely chopped herbs.  My one piece of advice while using the mill is to be sure and use DRY herbs only.  So after you wash that bunch of fresh parsley, allow it to completely dry.  Otherwise, you have a big soggy herb mess on your hands.  The directions clearly state this but I had to find out the hard way on green onions while preparing Christmas dinner.  

This past week I had some fun capturing the results in a yummy (almost spring) salad!

Lucy Madeley Made Cornbread

I did not have the privilege of knowing any of Brian's grandparents but we often talk about them and the GREAT recipes that came out of their kitchens.  Lucy Madeley's Cornbread is one of the recipes that I enjoy making because my hubby absolutely loves it!  Nothing fancy but with several yummy ingredients it is the most phenomenal cornbread I have ever tasted.  Bacon drippings make a world of difference!!

God Made Justice Happen in Congo

Colonel's rape conviction breaks ground in Congo

My heart is happy and saddened at the same time after reading this article.  Happy to know God is serving up justice in Congo and sad to be reminded of the horrific events that happen daily to women and children in Eastern Congo.  Next week marks a year ago that I was there, hearing the same stories that were spoken in the trial of Colonel Kibbi.  Please pray now that the victims of rape and violence will come to know God's truth about their worth and that healing can only come from God who sent His Son to die for ALL our sins...that includes Colonel Kibbi!

Made Penne With Sausage, Eggplant & Feta

A new favorite from Cooking Light.  This was a great pasta that makes plenty for a party of 4 so we will be enjoying leftovers.  The eggplant was not a huge hit when we bought it at the store - not much "curbside appeal" but in the end my hubby was ok with it.  Might look for an eggplant substitute online for the next time I make it.  Enjoy!!

4 1/2 cups cubed peeled eggplant
1/2 pound pork breakfast sausage
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5) ounce can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces)
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley

Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender.  Add tomato paste and next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.

Place cooked past in a large bowl.  Add the tomato mixture, cheese, and parsley; toss well.

Yields: 4 servings.

Made Penne With Sausage, Eggplant & Feta

A new favorite from Cooking Light.  This was a great pasta that makes plenty for a party of 4 so we will be enjoying leftovers.  The eggplant was not a huge hit when we bought it at the store - not much "curbside appeal" but in the end my hubby was ok with it.  Might look for an eggplant substitute online for the next time I make it.  Enjoy!!

4 1/2 cups cubed peeled eggplant
1/2 pound pork breakfast sausage
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 (14.5) ounce can diced tomatoes, undrained
6 cups hot cooked penne (about 10 ounces)
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley

Cook eggplant, sausage, and garlic in a large nonstick skillet over medium-high heat 5 minutes or until sausage is browned and eggplant is tender.  Add tomato paste and next 3 ingredients (through tomatoes); cook over medium heat 5 minutes, stirring occasionally.

Place cooked past in a large bowl.  Add the tomato mixture, cheese, and parsley; toss well.

Yields: 4 servings.

Hood To Coast

Team Macerated Toe's first full view of "the Hood" as we called it.

One of the most fun things I have ever experienced (besides marrying my love and honeymooning) was running in the Hood To Coast Relay in 2008 with Team Macerated Toe.  Our team was comprised of new and old friends from Seattle, New York, California & Dallas.  Recently, a documentary was released in theaters across the United States and I spent some time reminiscing about our journey from the base of Mt. Hood to the Oregon coast.

You can visit http://www.hoodtocoastmovie.com/ to learn more about the race or click here to watch the HTCTrailer and see three of my teamates in their BIG SCREEN DEBUT at the 1:50 mark in the video, Megan and Ann are wearing red tanks and Davis is int the brown shirt. 

If you ever have the opportunity to put together a team, give me a shout and I might just join you!!

"Nothing Bundt Cakes®"

I wish I could take credit for this beautiful cake but my sweet hubby won it this morning at the Super Bowl XLV breakfast featuring the Bart Starr award.  Drew Breeze, fellow believer, won the award.

B said it was a once in a lifetime experience!  I had to post this amazing cake with the information on how to order one.  NOTHING BUNDT CAKES is located in Ft. Worth, also available online at www.nothingbundtcakes.com.  There are not many days when we have dessert after lunch but today was a special treat.  Chocolate chip cake with signature cream cheese & real butter frosting.  YUM!
 

God Made an Arctic Blast

Bundled up and strolling the icy streets of our neighborhood this morning.  Sig LOVES cold weather and gets very frisky running and pouncing around.  Minus a few crazy kids playing in the ice and Jack sleeping back at the house, there was not a soul out.      

Standing on a sheet of ice that is cracking under my weight, just off our sidewalk.  Stay Warm!!