I’ve been enjoying taking my camera with me out in the garden, during the sunnier times of the day- and using my all-time favorite lens (which I used for all these photos today).
Thank heavens they’re in season again. Have a great weekend!
Hi Friends. I really wanted to go hiking at Graveyard Fields the last few days to have another family-style adventure to share with you here- I really did! But every time I grab my camera and start to head out, this happens:
and then this:
blaahhhh. I’ll get there- eventually. In the meantime, this looks like a great time to go get some chicken and try out this new recipe I found today at Cooking With Thas:
Baked Parmesan Chicken Drumsticks (I’ll probably use boneless thighs)
Thas says, “…take it easy and be creative in your kitchen… your taste buds will admire and embrace you.” Sounds good.
Happy Friday – the perfect day for a favorites roundup!
from: fatbottomfiftiesgetfierce.com and
Favorite iPad Photo Apps of the Week:
Simply HDR HD: This photo of my sweet labrador retreiver, Gracie, came out beautiful:
Favorite new recipe of the week:
Simple Homemade Chicken Ramen
Prep time 15 mins
Cook time 45 mins
Total time 1 hour
Recipe by: Fork Knife Swoon
Yield: 2 Servings
2 chicken breasts (boneless, skin-on)*
kosher salt and freshly-ground black pepper, to season
1 tbsp unsalted butter
2 tsp sesame or vegetable oil
2 tsp fresh ginger, minced
3 tsp fresh garlic, minced
3 tbsp low-sodium soy sauce
2 tbsp mirin
4 cups rich chicken stock
1 oz dried shitake mushrooms (or 1/2 cup fresh)
1-2 tsp sea salt, to taste
2 large eggs
1/2 cup scallions, sliced
2 (3 oz) packs dried ramen noodles
optional: fresh jalapeño slices, for serving
Cook the chicken*: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.
Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the dried mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.
Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).
Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.
Assemble the ramen bowls: Meanwhile, chop the scallions and jalapeño (if using). Slice the chicken into thin pieces. Set aside. When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft, then divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.
Note from Laura:
Ask your butcher to remove the rib bone from the chicken breasts (leaving the skin on), or use bone-in, skin-on chicken breasts and increase the oven roasting time 5-10 minutes, as needed. You can also cut your ramen prep time in half by using a store-bought whole rotisserie chicken, simply slice off as much as you wish, and add to the ramen.
Note from Patti:
I substituted spinach ramen noodles for the noodles, sliced baby bella mushrooms for the shitake mushrooms and a dab of white miso for the mirin, because that was what I had, and it turned sooo delicious!
Have a beautiful, inspired, delicious weekend!
Our lovely daughter is expecting twin boys, and I recently had the pleasure of blessing her with her first baby shower. This was also the first baby shower I’ve ever given, so I turned to Pinterest (of course!) in search of ideas for a baby shower for boys including everything from DIY invitations, decorations, fun games, and brunch recipes, to party favors and games for children. The shower turned out beautiful, and was so much fun!
First, I determined to make my own DIY invitations. By simply googling “nautical baby shower invitations” and “nautical baby” I found a nice collection of graphics to use, and put them together in Pages, with this being the daughter-approved result:
I printed two to a page (using white card stock) and used big- enough white envelopes that I found at the nearest office supply store.
Next, with my Pinterest inspired ideas in mind, I started shopping for decorations, and materials for DIY decorations. I found a few nautical decor items at Michael’s, and what I couldn’t find there or at Goodwill, I was able to find on Amazon. (I’ll list links to these at the end of this post.) The DIY decorations I had in mind were a few pennant flag banners, (that I learned how to make from this blogger), a clothesline of nautical themed baby clothes (which turned out to be my favorite decoration of all!), and the table covering. I found all the cloth and Stitch Witchery for my flag banners at a local fabric outlet, and used twine I found at Michael’s for the pennant flags and the clothesline. For the table covering, I couldn’t find any nautical gift wrap paper, but I did pick up a huge roll of blue and green striped wrapping paper somewhere, and a huge roll of (super cheap,) pretty, glittery blue burlapy type netting (at Walmart) that looked great set over the other striped paper.
Instead of a cake I baked two kinds of muffins that you can link to here and here. I used a diaper cake as the centerpiece, which turned out really cute. I just learned about washi tape and used some to make the muffin toppers, and made favors out of chains and nautical charms I found on sale at Michael’s. I used another blogger’s brilliant idea for the bags to put them in (as pictured above), after stamping them with an anchor rubber stamp. (The bags were purchased through Celestial Gifts and the anchor stamp from Dragonflybuzz through Etsy.)
My daughter got a good laugh from things our guests wrote on her Late Night Diapers…
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