Thursday, January 12, 2012
Logo Work
I thought I would share some of my recent logo work over the past year. I love designing logos, I feel like I learn so much each time.
Friday, January 6, 2012
Happy Friday!
Did you know 150 records were broken yesterday for warmer temps throughout the US? AND, 95% of the country is without snow. It's JANUARY!!!
Here's to wishing for snow!
Here's to wishing for snow!
Thursday, January 5, 2012
While the Husbands away...
the wife gets to make the weird aka healthy food her husband would refuse!
Last night I got crafty in the kitchen. My new favorite food is kale. I can't believe I like it! I think the only time I tried it was in a smoothie (don't ask)... um, that was disgusting. So, I decided to give it another shot. I first sauteed the kale with onions, while roasting sweet potato chunks (tossed with oil & salt) in the oven at 450 degrees for 45 minutes. I toasted multi-grain bread and topped with cheddar cheese, added the kale mixture, then the sweet potato chunks. Last, I poached an egg for the top. It was amazing and pretty healthy. The egg was runny so it provided as a sauce for this delicious dinner for one!
Last night I got crafty in the kitchen. My new favorite food is kale. I can't believe I like it! I think the only time I tried it was in a smoothie (don't ask)... um, that was disgusting. So, I decided to give it another shot. I first sauteed the kale with onions, while roasting sweet potato chunks (tossed with oil & salt) in the oven at 450 degrees for 45 minutes. I toasted multi-grain bread and topped with cheddar cheese, added the kale mixture, then the sweet potato chunks. Last, I poached an egg for the top. It was amazing and pretty healthy. The egg was runny so it provided as a sauce for this delicious dinner for one!
Monday, January 2, 2012
Happy New Year!
Happy New Year and Happy new you! I am very excited for 20-12! As a little treat to myself yesterday morning, I made a ham and cheddar soufflé... I couldn't sleep and was watching the food network. Sandra Lee whipped up this recipe and it looked SO EASY! And it was! Here's the recipe.
Ingredients
Nonstick cooking spray
3 tablespoons canola oil
3 tablespoons all-purpose flour
1 1/2 cups milk, warmed
3 large eggs, separated, plus reserved egg whites from Eggs Benedict recipe
1 1/2 cups grated Cheddar
1/3 pound deli ham, diced
1 tablespoon spicy brown mustard
1/2 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Spray 4 (7-ounce) souffle dishes with nonstick spray.
Heat the canola oil over medium-high heat in a medium saucepan. Add the flour whisking constantly for about 3 minutes, do not brown. Whisk in the warm milk until thickened, about 3 more minutes. Turn off heat and let cool slightly. Whisk in the egg yolks, then the cheese, ham, and mustard. Let sit and cool slightly while beating the egg whites.
In another bowl with an electric mixer, beat the egg whites until soft peaks. Stir 1/4 of the whites into the ham and cheese base mixture to lighten, then fold in the rest of the whites. Fill each ramekin 3/4 of the way (reserve remaining souffle batter for the Round 2 recipe Savory Bread Pudding). Bake until puffed up and lightly browned on top. 15 to 20 minutes. Remove from the oven and serve.
Side Note: Since I was making this for myself, I divided the recipe by 3 so I wouldn't have any waste since souffle's deflate after only a minute or two.
Hope you like it!
Ingredients
Nonstick cooking spray
3 tablespoons canola oil
3 tablespoons all-purpose flour
1 1/2 cups milk, warmed
3 large eggs, separated, plus reserved egg whites from Eggs Benedict recipe
1 1/2 cups grated Cheddar
1/3 pound deli ham, diced
1 tablespoon spicy brown mustard
1/2 teaspoon salt
Directions
Preheat the oven to 350 degrees F. Spray 4 (7-ounce) souffle dishes with nonstick spray.
Heat the canola oil over medium-high heat in a medium saucepan. Add the flour whisking constantly for about 3 minutes, do not brown. Whisk in the warm milk until thickened, about 3 more minutes. Turn off heat and let cool slightly. Whisk in the egg yolks, then the cheese, ham, and mustard. Let sit and cool slightly while beating the egg whites.
In another bowl with an electric mixer, beat the egg whites until soft peaks. Stir 1/4 of the whites into the ham and cheese base mixture to lighten, then fold in the rest of the whites. Fill each ramekin 3/4 of the way (reserve remaining souffle batter for the Round 2 recipe Savory Bread Pudding). Bake until puffed up and lightly browned on top. 15 to 20 minutes. Remove from the oven and serve.
Side Note: Since I was making this for myself, I divided the recipe by 3 so I wouldn't have any waste since souffle's deflate after only a minute or two.
Hope you like it!
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