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Chai Me

7 Aug

Take a deep breath and you can almost taste it,  Fall is coming!  One of my favorite seasons, to me fall is –  sweaters, bowls of soup, crisp air, apples, boots, nice frizz-less hair, and Chai tea!!!

Getting impatient for fall I invented my own Iced Chai latte (because lets face it, even though fall is ‘a coming, it’s still freakin’ hot out)

I will share my, self-proclaimed, best-friend approved, yummy recipe with you because that is just the kind of gal I am.

Iced Chai Latte

First buy some chai.  I used Bigelow Vanilla Chai because they make awesome tea and vanilla is just yummy.

Fill tea kettle (or however you boil water for tea in your house, pan will do) and bring to a boil.  Amount of water doesn’t really matter, I just go by a full normal size tea kettle

Martha Stewart CollectionEnamel on Steel Tea Kettle

In a gallon pitcher much like this one:

Place seven of the chai tea bags inside.   When water is boiled pour all contents of kettle into gallon pitcher.   Now time to add sweetener.  I used about three-quarters of a cup of honey but mine was sweeter than I like my tea (honey is sweeter then normal sugar) so next time I will only use half a cup.  You can use whatever kind of sweetener you like.  A good idea to measure by is for normal sugar 3/4 cup is plenty unless you like über sweet tea then by all means go for the full cup.  Stir well

Then let it brew ( in laymen terms just leave it alone) for about an hour or longer depending on the strength of the tea you wish.  For a latte, stronger is better.  I let mine sit for about 4 hours and I put the lid on just to help keep in heat to aid the brewing process.

When done brewing, scoop out tea bags and fill the pitcher the rest of the way with your choice of milk.  Soy and Chai go hand in hand with me, so I used my new favorite soy milk:

  Place in fridge to cool or if waiting is impossible, fill glass with ice and pour your newly made Chai latte over it and enjoy!

If you have any questions feel free to ask!

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The Roast of Bessy T.

11 Nov

This is the kitchen that Bessy T. built

This is the stove, in the kitchen that Bessy t. built

This is the wall, next to the stove, in the kitchen that Bessy T. built

This is the embroidery on the counter, across from the wall, next to the stove, in the kitchen that Bessy T. built

This is the sink, next to the embroidery on the counter, across from the wall, next to the stove, in the kitchen that Bessy T. built

This is the crockpot surrounded by spices, by the sink, next to the embroidery on the counter, across from the wall, next to the stove, in the kitchen that Bessy t. built

This is the roast simmering, in the crockpot surrounded by spices, by the sink, next to the embroidery on the counter, across from the wall, next to the stove, in the kitchen that Bessy T. built

This is the brown sugar adding yumminess, to the roast simmering, in the crockpot surrounded by spices, by the sink, next to the embroidery on the counter, across from the wall, next to the stove, in the kitchen that Bessy T. built The End.  Well not quite, here is the roast recipe :

 

Slow-Cooker Pot Roast
Slow-Cooker Pot Roast 

Slow-Cooker Pot Roast

Prep: 15 minutes Total: 6 1/4 hours 

Get a head start on dinner with this fresh take on a slow-simmered, all-in-one meal that makes clean-up a breeze.

Ingredients

Serves 8.

  • 1 tablespoon cornstarch
  • 8 medium carrots, cut into thirds
  • 2 medium onions, each cut into 8 wedges
  • Coarse salt and ground pepper
  • 1 beef chuck roast (3 pounds), trimmed of excess fat
  • 2 tablespoons Worcestershire sauce

Directions

  1. In slow cooker, stir together cornstarch and 2 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.
  2. Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).
  3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

 

Don’ sit under the apple tree, with anyone else but me

9 Oct

I found this lovely recipe for Apple Crisp, one of the easiest “appley” desserts there is to make. In fact its such a sunny ,crisp fall day today I’m gonna make some crisp to eat! I suggest to receive the full effect of this recipe you find a farmer’s market that sells home-grown apples  or better yet pick your own apples from a pay and pick orchard. It adds to the whole flavor of the recipe. But in a pinch store-bought will do just as well.

INGREDIENTS

5 medium Golden Delicious apples (about 2 pounds) peeled, cored, and thinly sliced
2 to 3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup packed light brown sugar
1/2 cup uncooked rolled oats
1/3 cup all-purpose flour
4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces

INSTRUCTIONS

Heat oven to 350°F and arrange rack in middle. Lightly butter an 8-by-8-inch baking dish.Combine apples, granulated sugar, cinnamon, and 1/4 teaspoon of the salt in a medium bowl and toss to coat. Place apple mixture in the prepared baking dish and set aside.
Mix together brown sugar, oats, flour, and remaining 1/4 teaspoon salt in a medium bowl until evenly combined. With your fingertips, blend in butter pieces until small clumps form and butter is well incorporated, about 2 minutes. Sprinkle topping evenly over apples and bake until streusel is crispy and apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving.

I played around with this recipe, I added honey to the apple mixture and doubled the streusel recipe cuz everyone knows the crust is the best.

Its a new day!

27 Sep

So here I am starting a new day of marriage and I realize something!  This wifey girl is way different the then girly wife I was, a year and four months.  I’ve developed my technique, so to speak.  I have become incorporated in my husband’s life, still being the person I always was, with just a few tweaks and compromises.

Don’t judge just yet!  I’m not bragging that I have figured out the secret of marriage!  Oh no!  Does anyone ever fully understand?  I just realized that in marriage expectations need to be tossed out the window, and just accept the person you married completely.  Forever is a long time!  It’s a thought I am slowing becoming more accustomed too as the days go on.

So here is to the next eight months and all the rest!  May it continue to help me grow into the truer, stronger, more loving me.

My goal for this blog is to share my tips and ideas I discover along the journey of married life, that it may help you, friends, relax and enjoy the bumpy road


here is a wonderful recipe I found today, super easy!  Intimidation level, on a scale from 1-10, was at a 2.5.  The name is great too.

CREAMY BAKED BREASTS

4 chicken breasts, split and skinned

8 slices Swiss cheese

1 can cream of chicken soup

1/4 c. white wine (or chicken broth)

1 c. herb-seasoned stuffing mix

1/4 c. butter, melted

Arrange chicken on a lightly greased baking dish, top with cheese. Combine soup and wine, stirring well. Spoon sauce over chicken and sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350 degrees for 50-60 minutes. (www.cooks.com)

I changed it up a little as I had to work with what I had ( my biggest advice is “work with what ya got”).  Instead of cream of chicken soup, which I didn’t have, I used potato broccoli and cheese instead.  I randomly had swiss but really any cheese is fine.  I wanted to use white wine but alas was all out of that 😉 so I used the chicken broth which I think is a key pantry must have.

You wanna get the split, bone-in, chicken breast.  It’s a bigger cut of meat for a cheaper price and the skin helps keep the meat fresh and tender.  Was taking off the skin hard?  No.  Was it gross?  Yes a little, not gonna lie.  Cutting it off the bone wasn’t horrible either.  Totally worth the intimidation level of a 4.

This recipe was amazing, melt in your mouth delicious and a keeper for those days you need an impressive dinner without all the hassle.