Saturday, February 16, 2013

Pink on Saturday

We shall finish celebrating Valentine's Day this weekend. It has always been one of my favorites. Its appeal runs the gamut from romance to sentimental to the food. And, of course, who can forget the chocolate and the flowers?

I remember Valentine parties in school. The crepe paper covered box served as a "post office" and the Valentine I got from a secret admirer. Was it Bill D.? I certainly had hoped so but probably not.... Oh, well. I had a wonderful Valentine until he passed and now I have another one so life has turned out well all things considered.

I feel so blessed at times. This past week has been one of those weeks. My embroidery machine has stitched away and my needles have been clicking.

These towels are the never touch towels.....

My felted purse has been blinged up and it part of my centerpiece on the coffee table.

The purse is now sitting on a shawl I am knitting. I must have had hearts on the brain as I got ready to go to knitting and stuffed the shawl in my knitting bag!

A few more pictures of roses...

A lovely lunch and

a Valentine's Day tradition.

I am joining Beverly at How Sweet the Sound for Pink Saturday. Stop in and say hi!

Friday, February 8, 2013

For a change from chili......

Every once in a while we try something new. I treated myself to some new dishes and Jack tried a new recipe. I don't have the exact one because we sort of combined a couple. Pozole Rojo can be found here and here and here. The last one is the recipe we used. It was quite complicated but that may have been in the way it was written and our expectation of what it would be when we were done. The finished product was a rich and hearty stew/soup which we garnished with lettuce, radishes, avocado, lime, and fresh cilantro. We used chicken instead of pork. As with many recipes like this, it was even better the next day.

And so Jack started.

We found the guajillo chile peppers on Amazon. We have a lifetime supply of them! If you are on our Christmas list, think Mexican peppers!

The aroma of the peppers in a hot pan was mouth-watering. The poblanos were charred on the grill.

And the blending began. The soup is made in one step and the posole another.

We found hominy at the grocery store. Canned tomatoes were used as beef steak tomatoes are not around this time of the year.

That's all that was left in my bowl. The table looked nice too.

Definitely will make this again.
Have a wonderful weekend.


Blog Widget by LinkWithin