Go here for your own sample of Pectin: http://www.freshpreserving.com/community/sample.aspx?promo=hppectin
Happy Canning!
Blessings,
Lisa
Friday, July 29, 2011
Wednesday, July 20, 2011
Free Collage Portrait at Walmart!
Go to this link to get your coupon for a Free Portrait Collage:
Thanks Walmart!
Blessings,
Lisa
Tuesday, July 19, 2011
Herb of the Week Recipe
Zucchini with Thyme Recipe
Perfect recipe for this years bumper crop of zucchini!
2 Tbsp Olive oil
1 1/2 Tbsp unsalted butter
1/4 cup finely chopped onion
1/4 cup chopped fresh parsley
- 1 pound fresh zucchini, cut into 3-by-1/2-inch sticks
- 1 beef bouillon cube, crumbled (use vegetarian bouillon for vegetarian option)
- 1 teaspoon dried thyme or 1 Tbsp fresh thyme, chopped
- Kosher Salt and freshly ground pepper to taste
1 In a large skillet, heat the olive oil and butter on medium heat. Add the onion and parsley and cook until soft, but not browned.
2 Add the zucchini sticks, crumbled bouillon cube, thyme and a pinch of salt and pepper. Gently stir to coat the zucchini. Cover and cook until tender, from 10 to 20 minutes, depending on how tender the the raw zucchini is to begin with, and how small you have sliced the pieces. Check and stir every few minutes. Be careful not to overcook.
Yield: Serves 4. Recipe courtesy of Simply Recipes
Enjoy!
Blessings,
Lisa
Gratitude Tuesday
Who are you grateful for today?
Blessings,
Lisa
Free Sample of Garnier Fructis Anti-Dandruff Shampoo
Follow this link for a sample of Garnier Fructis Anti-Dandruff Shampoo: http://instoresnow.walmart.com/enhancedrendercontent_ektid99356.aspx?cm_mmc=dt-_-Anti%20dandruff-_-Walmart-_-sample
I just love free samples--Don't you?
Blessings,
Lisa
I just love free samples--Don't you?
Blessings,
Lisa
Thursday, July 14, 2011
Herb of the Week
Thyme, a relative of the mint family, has been used for many purposes through out history. Ancient Egyptians used it for enbalming(ewww) and Greeks used it in baths and for incense.
Today Thyme is a wonderful culinary herb. It is a great source of iron and is used to flavor meats, stews, soups, eggs and tomato dishes.
It is flavorful but not overpowering so it blends well with other spices. It is a common ingredient in Boquet Garni and Herbs de Provence.
Thyme is very easy to grow--it thrives in a dry sunny location and will suffer neglect(Boy...Mine is sure thriving).
I hope you will include Thyme in your garden in the future!
Here are a couple of great recipes using Thyme:
Thyme Biscuits
| 2 Cups flour 1 Tablespoon baking powder 1 Tablespoon sugar 1 Teaspoon salt | 8 Tablespoons butter 3/4 Cup buttermilk 1 Whole egg, beaten 2 Tablespoons fresh thyme, chopped | ||||
Preheat oven to 425F. Sift together dry ingredients. Cut butter into mixture, but do not overwork. Stir in milk, egg, and thyme. Turn dough onto floured bread board. Knead a dozen times. Roll dough into golf-ball-size balls. Bake on an ungreased cookie sheet for 12-14 minutes, until done. Serve hot. Yield: 12-16 biscuits. Lemon & Thyme Chicken6 chicken breasts
| |||||
Blessings,
Lisa
Tuesday, July 12, 2011
Herb of the Week Recipe
Basil Butter
Ingredients
- 1 1/2 cups loosely packed fresh basil leaves
- 1/2 pound butter, softened
- 1 teaspoon seasoned pepper
- 1/2 teaspoon garlic powder or 2 cloves fresh
Directions
Chop basil in food processor. Add butter, pepper and garlic; blend until smooth. Add salt to taste if desired. Drop by half-tablespoons onto a baking sheet; freeze. Remove from baking sheet and store in freezer bags. Use on breads or to flavor pasta, chicken, fish or vegetables. Yummy!
Blessings,
Lisa
Free Sample of L'Oreal Youth Code
Go here to get your free sample of L'Oreal Youth Code http://instoresnow.walmart.com/enhancedrendercontent_ektid99203.aspx
Compliments of Wal-Mart.
Blessings,
Lisa
Gratitude Tuesday
Well, this morning she brought breakfast for me--my favorite--fried pork tenderloin, red eye gravy, and biscuits. Yum..I know, right? This was such a nice thing to do.
She is such a strong person--gives me stregnth to keep going. You see, my mom has been though more than anyone should have to go through. She has lost 2 husbands, her parents, and one child. All within an eleven year span. And she is still standing. Amazing, right? She is one tough lady! But my tough lady is starting to decline. She has several health issues and will not be able to stay by herself much longer.(She will be moving in with me!!)It's so hard to watch.
So I am so grateful to my Momma for showing me how to be strong, take what life gives me and carry on. Oh, and I also am thankful for her bringing me breakfast on occasion--thanks so much Momma! You are the BEST!
What/who are you grateful for today?
Blessings,
Lisa
Monday, July 11, 2011
Busy Last Three Days
The past three days have been very busy. Tom had a MRI scheduled Friday, so I had to take off from work to take him. We were lucky enough to have the follow up appt. 3 hours after the MRI--such a blessing( I loose my mind waiting and worrying if we have to wait a week)!! My DH has a low grade Glioma(brain tumor) that so far is very stable. The grey ribbon is for Brain Tumor Awareness.
He goes for a MRI now every 12 months if I can stand waiting that long! You see I panic if he starts to have more symptoms of anything after about 6-9 months. His tumor is likely to change at some point or so I am told so I feel like there is a huge weight hanging over my head all of the time. We are blessed that it isn't any worse than it is! Thank you God!!
Saturday we celebrated my DD#1's Birthday. She is 27 now--my...where does the time go? DS#2 suggested we have homemade mexican food for supper for her. He said he would make his tamales if I would help. So...I said sure. Not so smart of a move. We went shopping for supplies which was nice spending time with him, but spent way too much! I mean way too much!
We got home and proceeded to start making the tamales--long process. Corn husks have to boil for an hour. Baked the chicken, and started the black beans for black beans and rice. My stove was on from 9am til 4 pm cooking this meal.
Soaked brown rice then cooked in rice cooker. Made corn and black bean relish, homemade guacamole, then chopped tomatoes and shredded lettuce.
I should have ordered pizza. Next year I will order Pizza. The food was great but oh so labor intensive. Pizza it will be next year.
Sunday was a little better. Ran dishwasher twice trying to clean up every dirty dish in my kitchen from Saturday night. Cleaned pool then DH suprised me by coming swimming in the pool. He has to wear a ski vest because he has seizures.
Spent about an hour with him until he had a seizure in the pool. That ski vest sure was worth its money!! Got out then made lunch. Watered my herbs and house plants then did laundry.
Phewww!! I'll be glad to get back to work! How was your weekend?
Blessings,
Lisa
Home Processor Certification
Yeah!!! I received my Certificate for Home Processing! I can now can and sell jams and jellies and bake homemade breads!! I am so excited--Can you tell by the number of exclamation points in this post! Yep, I am excited.
I plan on making apple jelly and apple butter, zuchinni jam and bread, and pumpkin breads. Cannot wait to get started!
Blessings,
Lisa
PS I will have a table at the Saddle Club in Melbourne KY on July 23rd 9am-2pm.
Soap, bath teas, and spa shower bags will be available as well as a few basil and succulent plants. Hope to see you there.
Thursday, July 7, 2011
Giveaway at Bittersweet and Prim!
Go here: http://bittersweetandprim.blogspot.com/2011/06/i-think-its-time-for-giveaway.html and register as a follower for this giveaway! Just leave a comment after you become a new follower! Good Luck!
Blessings,
Lisa
Blessings,
Lisa
Herb of the Week
Basil
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Basil is truly an incredible herb. It is enjoyed for its rich and spicy, mildly peppery flavor with a trace of mint and clove. Basil is an annual herb belonging to the mint family, and like others in this family, basil can be identified by its square, hairy stems. There are over 40 known varieties of basil of which Ocimum basilicum or Sweet Basil is the most commonly known and grown. Ocimum is from a Greek verb that means "to be fragrant." The foliage is easily bruised; just brushing against its foliage releases its wonderfully spicy fragrance. Varieties can grow to a height of 2 1/2 feet and are about as wide. Foliage colors range from pale to deep green, vivid purple and even purple laced with goldish yellow foliage. Texture varies from silky and shiny to dull and crinkly. Flowers appear in summer as whorls on the ends of branches and are either white or lavender. Some of the unusual fragrances and flavors include: cinnamon, lemon and anise. Basil is native to India and Asia having been cultivated there for more than 5,000 years. It is grown there as a perennial in those warm, tropical climates.
With so many attributes it isn't any wonder that basil has become increasingly popular over the years.
Basil is easy to grow. It is grown from seed regardless of whether it is started indoors or broadcast outside in the garden after the danger of frost has passed. Basil is very tender and sensitive to frost injury. For indoor culture, sow seeds in a flat, and cover them with a moistened, sterile mix to a depth not more than twice the size of the seed. Space seeds 3/8 to 1/2 inch apart in the flat. Maintain a soil temperature of approximately 70 degrees F. Once germination begins, at 5 to 7 days, the plantlets must be kept warm at 70 degrees F or above and the soil must be kept moist. When seedlings have at least 2 pairs of true leaves, transplant them to 2 inch pots.
Basils grow best in a sunny location and need a well-drained, rich soil. Plants started indoors and hardened off in May can be planted outside to their permanent location and spaced about 12 inches apart. Since moisture is important to a good basil crop, mulching the area will not only discourage weeds but will maintain the moisture level of the soil keeping the plant healthy. To encourage a bushy, healthy plant and to maximize production, don't be afraid to prune basil. Pinch off the flower buds as soon as they begin to emerge. Basil will usually have to be pruned every 2 to 3 weeks.
The ideal time to harvest basil and other herbs that are to be dried, is on a sunny morning immediately after the dew has evaporated and before the day becomes too warm. When harvesting basil, cut it back to about 1/4 inch above a node. Leave enough foliage on the plant so it can continue growing healthy.
There are several methods you can use to dry basil; all methods are relatively simple. First dry basil in small bunches by hanging them upside down in a dark, dry, warm, well ventilated room. Use twine, rubber bands or twist ties to hold the bundles together. Second, you can dry basil leaves on screens placed outside in the shade on a hot day. Cover them with cheesecloth to keep the leaves from blowing away.
Still another method of drying is on a low setting in the microwave. Lay basil on a paper towel and cover it with a paper towel. It could take up to 3 minutes to dry basil in the microwave. Stop periodically throughout the drying process to turn the basil to help promote quicker drying and to avoid burning. It is very difficult to dry herbs without burning them because of hot spots in the microwave. If you smell the herb as it's drying, chances are you have lost many of the fragrant oils. After drying the basil, store in a sealed, preferably dark container away from the heat.
In addition to the drying methods mentioned above, you can also preserve basil by freezing it in ice cubes (nearest to fresh taste when added to cooked foods), putting fresh leaves in vinegar or oil (most useful in salad dressing), and blending it with oil, cheese, and pine nuts, (walnuts or sunflower seeds) to make pesto. Pesto freezes well for six months. Be sure to "seal" your pesto with a layer of olive oil. Dark opal basil makes a beautiful, tangy purple vinegar. Putting herbs in vinegar captures their flavor for the months when fresh herbs are not available.
Basils can be used in the herb garden, flower garden, as borders plants, in containers, raised beds, and in hanging baskets.
Bring the wonderful fragrance of basil indoors by incorporating them in potpourris, sachets, and dried winter bouquets.
The best flavor is found in fresh leaves, but frozen and dried leaves are worth the effort also. The leaves can be used cooked or raw. Crush, chip or mince the leaves and add to recipes, or add whole leaves to salads. Sprigs of basil make a wonderfully aromatic garnish.
With so many attributes it isn't any wonder that basil has become increasingly popular over the years.
Basil is easy to grow. It is grown from seed regardless of whether it is started indoors or broadcast outside in the garden after the danger of frost has passed. Basil is very tender and sensitive to frost injury. For indoor culture, sow seeds in a flat, and cover them with a moistened, sterile mix to a depth not more than twice the size of the seed. Space seeds 3/8 to 1/2 inch apart in the flat. Maintain a soil temperature of approximately 70 degrees F. Once germination begins, at 5 to 7 days, the plantlets must be kept warm at 70 degrees F or above and the soil must be kept moist. When seedlings have at least 2 pairs of true leaves, transplant them to 2 inch pots.
Basils grow best in a sunny location and need a well-drained, rich soil. Plants started indoors and hardened off in May can be planted outside to their permanent location and spaced about 12 inches apart. Since moisture is important to a good basil crop, mulching the area will not only discourage weeds but will maintain the moisture level of the soil keeping the plant healthy. To encourage a bushy, healthy plant and to maximize production, don't be afraid to prune basil. Pinch off the flower buds as soon as they begin to emerge. Basil will usually have to be pruned every 2 to 3 weeks.
The ideal time to harvest basil and other herbs that are to be dried, is on a sunny morning immediately after the dew has evaporated and before the day becomes too warm. When harvesting basil, cut it back to about 1/4 inch above a node. Leave enough foliage on the plant so it can continue growing healthy.
There are several methods you can use to dry basil; all methods are relatively simple. First dry basil in small bunches by hanging them upside down in a dark, dry, warm, well ventilated room. Use twine, rubber bands or twist ties to hold the bundles together. Second, you can dry basil leaves on screens placed outside in the shade on a hot day. Cover them with cheesecloth to keep the leaves from blowing away.
Still another method of drying is on a low setting in the microwave. Lay basil on a paper towel and cover it with a paper towel. It could take up to 3 minutes to dry basil in the microwave. Stop periodically throughout the drying process to turn the basil to help promote quicker drying and to avoid burning. It is very difficult to dry herbs without burning them because of hot spots in the microwave. If you smell the herb as it's drying, chances are you have lost many of the fragrant oils. After drying the basil, store in a sealed, preferably dark container away from the heat.
In addition to the drying methods mentioned above, you can also preserve basil by freezing it in ice cubes (nearest to fresh taste when added to cooked foods), putting fresh leaves in vinegar or oil (most useful in salad dressing), and blending it with oil, cheese, and pine nuts, (walnuts or sunflower seeds) to make pesto. Pesto freezes well for six months. Be sure to "seal" your pesto with a layer of olive oil. Dark opal basil makes a beautiful, tangy purple vinegar. Putting herbs in vinegar captures their flavor for the months when fresh herbs are not available.
Basils can be used in the herb garden, flower garden, as borders plants, in containers, raised beds, and in hanging baskets.
Bring the wonderful fragrance of basil indoors by incorporating them in potpourris, sachets, and dried winter bouquets.
The best flavor is found in fresh leaves, but frozen and dried leaves are worth the effort also. The leaves can be used cooked or raw. Crush, chip or mince the leaves and add to recipes, or add whole leaves to salads. Sprigs of basil make a wonderfully aromatic garnish.
Basil is traditional in Italian, Mediterranean andThai cookery. It is superb with veal, lamb, fish, poultry, whitebeans, pasta, rice, tomatoes, cheese and eggs. It blends well with garlic, thyme and lemon. Basil adds zip to mild vegetables like zucchini, summer squash, eggplant, potatoes, cabbage, carrots, cauliflower, parsnips, spinach and to the soups, stews and sauces in which these vegetables appear.
I hope this post inspires you to include Basil in your garden!
Blessings,
Lisa
Wednesday, July 6, 2011
Free Bath and Body Works travel sized Item with any Purchase
This is a great Link! Get a free travel-sized item (up to $5) at Bath & Body Works with any purchase. There is no minimum purchase requirement so you can purchase a small clearance item and get the free item.
This coupon expires July 13, 2011. This would make a great stocking stuffer!
Blessings,
Lisa
This coupon expires July 13, 2011. This would make a great stocking stuffer!
Blessings,
Lisa
Free Quaker Oatmeal Squares Sample
Stop by and like Quaker on Facebook to receive a free Quaker Oatmeal Squares sample. Mmmm, mmmm, Good! Love freebies!
Blessings,
Lisa
Blessings,
Lisa
Happy Birthday Jessica!
On this day 27 years ago my DD was so impatient to get here she didn't want her parents to enjoy one last night out as a couple. She decided she didn't want ribs for dinner even though her parents did. So while her Mom was getting ready she decided it was time to meet this big world. DD, very impatient, made her appearance(with help of a C-section) less than 2 hrs later!
I am so very blessed to have Jessica in my life! Love you Jess!
Tuesday, July 5, 2011
Gratitude Tuesday
With the many things going on in my life, I have been trying to stay positive(sane) by thinking of things I am grateful for(And I do have many!). I am grateful for my four children(there was a reason God gave me four), my Grandbaby, my Mother and my Mother-in-law, my Brother, my cousin, my brother-in-law, and my best friend. Family is truly the most important thing in life and I try not to take any of them for granted. If any of you are reading this- THANK YOU from the bottom of my heart!
It is a given that I am thankful for having my hubby in my life. Have you heard the saying "it takes a village to raise a child"? Well, it is taking a "village" to take care of my Hubby. He is going thru tough times physically and mentally (more on that later)but he is still with us-such a blessing. Without the support of my family(Village)helping to take care of him, it would be 10 times more overwhelming--I couldn't possibly cope. So.......Today I am so very grateful to God for giving me the village I need to take care of my Dear Hubby.
What are you grateful for today?
It is a given that I am thankful for having my hubby in my life. Have you heard the saying "it takes a village to raise a child"? Well, it is taking a "village" to take care of my Hubby. He is going thru tough times physically and mentally (more on that later)but he is still with us-such a blessing. Without the support of my family(Village)helping to take care of him, it would be 10 times more overwhelming--I couldn't possibly cope. So.......Today I am so very grateful to God for giving me the village I need to take care of my Dear Hubby.
What are you grateful for today?
Friday, July 1, 2011
Hope Everyone has a Safe Holiday Weekend!
Just wanted to wish everyone a safe Fourth of July! We are hosting a Fourth of July pool party for our family and friends so I'll be busy getting the house and yard in shape for the festivities--What do you have planned for this weekend?
Blessings,
Lisa
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