Sorry guys, this isn’t a clever post about baked Beans.. I want to show y’all my puppy!

This is my almost 5 month old ChiWeenie, Beans!


My baby Beans is almost 13.5 pounds and the funniest dog I have ever met.. He loves his Momma and misses his Daddy when he’s gone! Mister Beans gets no people food, but maybe he will post something every now and then. :)

Art of Blogging

Seriously guys, have you ever considered what goes into blogging – food blogging?

It’s ridiculous. The reason this page has been so dead is that I was trying to redo this page so I temporarily moved over to Facebook, which worked until the beginning of July and now I’m too busy to blog – honestly.

I am: Planning a wedding, working as a full time Support Manager at a newly-opened Wal-Mart Neighborhood Market, taking a Pre-Cana class with Mister for said wedding, (did I mention stuffing envelopes, making centerpieces, etc?), taking two Business classes, oh, and I got a new puppy! Al of this while Mister works out of town 5 days a week..

So, what’s so busy about food blogging, you ask?

Honestly, the photography is killer.. To properly photograph food, you have to set up a white board and backdrop, get lighting just right.. Does the food need some oil spray to sparkle? Do you need to touch up rough edges, or perfect that soup bowl from the slosh? Seriously, your food is cold when you’re done with your photoshoot! Anyway, clearly I haven’t (or hadn’t) been doing that. Food blogging = not easy.

That all being said, I promise to try harder even with a lot on my plate right now.. (see what I did there?)

I don’t have an excuse..

… For why I haven’t updated in ALMOST A MONTH! Except to tell you that we’ve moved. Again. And it’s insane.

I have over a dozen photos in the drafts of my blog, and at SOME POINT I will get to them!


There may also be a new blog coming (but honestly I can’t keep up with one…)

Surf Under Turf + Nuked Potatoes

I PROMISE you, there is fish under there. This is “what can I make without going to the store” fish.
Tilapia! I always have some in the fridge. It’s fast to make, and honestly, I could cook it in the litter box and I don’t know if Mister would think it tasted any different than if I made it plain or otherwise.. Okay, that was a little dramatic.

So, as you can tell, I had green onions, red onions and butter in my fridge. Lemon, lime, garlic.. What else?
Well, heres the kicker – I used bruschetta seasoning. I’m not joking! I bought mine from World Market, but you can always buy it at the grocery store or make your own blend.

Fish. On pan.
Oven, 350.
Butter on each filet.
Lemon slices.
Lime slices.
(Okay, some juice, too..)
Green onion chopped.. Throw it on.
Eh, lets put the greens on the pan, too.
Oh hey, there’s red onion in the fridge, too!
Some whole garlic cloves. I crushed them, skin and all, and threw them on. Why not?
Bruschetta seasoning over the whooooooooole deal.

Oven. 15-17 minutes.

& Did you know you can make baked potatoes in the microwave?
Wash. STAB. STAB. STAB. (repeat several times.)
Five minutes (on plate). Flip over.
Five more minutes.
PERFECT POTATO. I’ve done this twice now. Awesome!



Healthy Crap* for Dinner

Say what? We ate healthy the other night! Shhh! I don’t want word getting out.
So, here’s what happened. Friday night, I’m tired, I’m gross and all I want to do is relax. Guess who had no wine in the house? So I decided I would take a shower, run to the store for wine and come home and make dinner. Something with chicken.

But in the shower, I gashed my ankle open so badly I had to swear and hop around the apartment looking for bandaids or gauze and tape or something for about ten minutes. I patched myself up and off to Safeway I go.

Need wine.

And veggies. And meat is on sale!

Needless to say, I didn’t feel like cooking so I chopped up a bunch of crap and cooked it. It was so good! Ready? Here comes a recipe.

Chunked chicken breast.
Green pepper
Yellow squash
Onion, optional
Lemon juice
Salt and Pepper
Beef broth (just a few teaspoons)

I sauteed the chicken in the tiniest bit of olive oil (don’t tell Mister!), with salt and pepper until just about done. And then added the broth, pepper, and asparagus and the juice of half a lemon. I let this summer for a while then added the squash until that was cooked through. It all blended just perfectly, and honestly, when I started, I was planning to make fajitas. I cooked it too hot, so I added broth.. If you use onion, I would personally put it in with the first round of veggies.
Anyway, YOURS should go more smoothly than mine, but it was truly delish!
We also had potato rolls with ours.. And there were no leftovers!

Also, the gash in my ankle (three days later), is still nasty. In case you were wondering.. I had one glass of wine and fell asleep on the couch but my Mister was nice enough to cover me up and scoot to the edge of the couch not to bother me, but I put myself to bed around 8pm.. What an exciting life!



Don’t eat the computer screen. Please.

Updating from the road today. Mister and I are driving out to the mountain pass to see some snow, and since traffic is backed up three miles – I needed something to do other than talk politics. So lets talk beef!

Carne Asada are thin, delicious steaks that I found on sale at Safeway a couple weeks ago. I separated them into plastic freezer baggies, two each.

This was a four steak night. I cut them in half, browned each side and added about half a cup of beef broth let simmer for quite a while (okay, ten minutes).. But here’s my secret, my special blend of spices I threw in just before the broth.

Generous amounts of freshly ground black pepper
Some freshly ground salt
A few pinches of cinnamon
A dash of marjoram, thyme and oregano.

Ready, set, simmer!

Then I added one can of diced tomatoes, three tablespoons light brown sugar and! Hot sauce! Add as much or as little as you’d like.

This would also be good with peppers, which I had none of.


Squash and Stuffing and Pork, oh my!

This should make you drool.. I’d been craving these pork chops all day!


But I’ve been sick with a cold and a fever that won’t quit, so it was an electric skillet kind of night. I cooked earlier than usual, too, which worked out since Mister got home early!
In my trip for cold medicine yesterday, I also bought a butternut squash. It’s just one of those fall comfort foods I can’t seem to go without this time of the year!

The pork chops I had were big and thick and organic (the additives make me sick!), and best of all – on sale!

Electric skillet. Medium heat.
Black pepper. Rosemary. Pinch salt.
Add pork.
I cook until its almost totally done because the thought of food poisoning terrifies me.
Add – can of cream of mushroom and roasted garlic soup + quarter cup milk.
Cook for a while. Just before serving, add a few dollops of sour cream.

Butternut squash. Cut in half. Scoop out guts.
Drizzle with melted butter. Be generous. Sprinkle with brown sugar and a little cinnamon.
Bake at 350 for 45-50 minutes covered, then 15-20 minutes uncovered or until softened.

Easy and worth it.
Mister was even impressed. :)
And he deserved it for putting a new headlight and taillight in my car!

… Now it’s time to relax and nurse this cold!