I’m having a grand time here in Louisiana. The weather isn’t too hot and we’ve been doing lots of fun things. Yesterday, we drove to New Orleans and did the River Walk. The river was quite a bit higher than the last time I visited.
We didn’t do much other than the River Walk, as baby had a bit of an upset tummy (and the factory outlet stores were calling my name…). Apologies for the lack of photos, but I didn’t pack a camera other than the iPad. Hopefully this one will make up for it.
I promise more baby pictures to come. Until then, enjoy tomorrow’s Friday Flowers.
I’m in Louisiana visiting my best friend and their new baby, Alyce. Since words can’t really describe how cute she is, I give you this instead.
I might be a little distracted for the next week or so. Just a warning that more baby pictures might follow. I know you’re all very disappointed by that… ;D
I’m preparing to visit my best friend and her new baby in Louisiana, which means flying (and ridiculous rules on liquids and baggage sizes as well as invasive searches). Thankfully, I’m staying with said friend and she has a washing machine. That means, a carry on and a purse is all I need (yay for not spending $50 to check a bag!). So, lo and behold while shopping for a few trip essentials (travel sized tissue, anyone?), I should find this!
I couldn’t help myself, I had to buy it. (Bonus, it was on sale!) I think I’ll be able to find my case. What do you think?
Agave nectar is a great sugar substitute. It’s low on the glycemic index and made from the same plant that gives us tequila. When I was doing a weird nutritionist-prescribed allergy diet, I became really good friends with this golden sweetener. During that time, I purchased the Baking with Agave Nectar cookbook. (Sadly, I haven’t used it as much as I should.) Last week, I took advantage of its handy location on the shelf and made Oatmeal Raisin cookies. I followed the recipe pretty closely, only modifying it by adding coconut (I was low on raisins).
Anyway… let me get off my sweetener substitution soapbox and show you the cookies already.
Aren’t they pretty? They were a little bit stickier than normal cookies and they don’t bake after freezing quite as well, but the taste makes up for those shortcomings. Plus, you can pretend they’re “healthy” because they are made with whole wheat flour. Woot!
I love my slow cooker. I threw a roast into it one afternoon with some seasoning packet I found in the cupboard, set it on high, and ignored it. In the meantime, I knit, I baked cookies (more on those later), and watched Futurama. I also let the dog in and out about 3 dozen times. (Have you noticed how dogs can hold it all day during the week, but on the weekend they have 5 minute bladders?) About an hour before dinner was done, I chopped an onion and added that along with some dried mushrooms to the crockpot.
I was originally going to serve broiled asparagus with it, but hubby requested fresh green salad instead. Only problem… We had no dressing. (Well, I guess that’s not really a problem because I haven’t bought dressing in a very long time.) Lately, I’ve been experimenting with different recipes online instead of using pre-prepped salad topping. This was no exception. Thanks to the Pioneer Woman, I found an easy-ish recipe for ranch dressing. My heavily modified version is below. I only had a few ingredients she called for on hand and had to improvise. The result? Amazingly delicious. Give it a try and figure out why you’ll never go back to store bought dressing…
Homemade Ranch-Ish Dressing
- 2 Cloves Garlic (or less if you’re sensitive)
- Pinch of kosher salt (to taste)
- 2 Tablespoons dried Parsley
- 2 Tablespoons chopped green onions
- 1 cup (Real) Mayonnaise
- 1 cup Sour Cream
- 2% Milk (as needed for desired consistency)
- 1 Tablespoon Pampered Chef All Purpose Dill Mix
- 2 Teaspoons smoked Paprika
- 1 Tablespoon dried Oregano
Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Dice the green onions
In a bowl combine all ingredients, tasting frequently and adjusting seasonings as needed. Chill for at least 30 minutes before serving (more is better).