Friday, November 26, 2010

Thanksgiving Cards!


Thanks Susie and Regina for your awesome Thanksgiving day cards totally festive and made the holiday brighter. xoxo

Recipes: Strawberry Rhubarb Syrup


A couple of weeks ago I made this Strawberry Rhubarb Syrup, and it came out delicious. You can use it in mix drinks, over ice cream, or whatever you would like. It is really easy to make, and takes no time at all. You can double this recipe if you need more but it makes about 1 1/2 cups. Here is my recipe

- 1 lb. Strawberries Hulled and Quartered
- 1 Stalk of Rhubarb cut into 1 inch pieces
-1/2 cup Sugar
-1/4 cup Water

Combined all ingredients in a pot and heat over medium heat. Stir frequently. The rhubarb will begin to break down in to small threads, thats when you know that the syrup is ready. Hold a strainer over a heat proof bowl and slowly pour the mixture through the strainer into the bowl, you will need to do this in batches, cleaning the fruit fibers out the strainer as you go. When you have the syrup strained you can pour it into a glass jar or plastic container. Let the syrup cool completely and then store in the refrigerator for up to a week.



Post/Pre Thanksgiving


Getting ready for round two with Greg's Family today, while digesting our own Thanksgiving feast from yesterday. I made my mom's pumpkin pie recipe this year for the first time. I haven't been able to spend Thanksgiving with my family in 3 years! So I thought it was time I brought a little tradition to our home here in Texas. Believe it or not this was my very first pie I have ever made, and it tasted just like Mom's. Hope y'all had a wonderful Thanksgiving however big or small it was, we all have a lot to be thankful for. BTW, would post the recipe for this pie but then I would have to kill you ;).

Wednesday, November 24, 2010

My Christmas List

1. Maguba Clogs in silver or black.

2. a Blythe Doll possibly one with purple hair.
3. A Dutch Oven in a primary color to match my kitchen.

4. One bottle of Campari.

5. The Selby is in your place, the book.

Tuesday, November 23, 2010

Thanksgiving Menu!

source. (this is me hanging out with the turkeys)


Greg and I usually celebrate our Thanksgiving on Friday instead of Thursday because Greg's family is so huge and has so many Thanksgiving dinners to attend too. Usually we have a "friend Thanksgiving" but all of our friends are going out of town this year! So I am planing an alternative menu for the two of us and I thought I would share it with you fellow internet friends!

Click on the links for the recipe.(all are vegan!)

Hummus and Chips


(This recipe is originally from the Veganomicon Cookbook)

Carrots and Green Beans


Friday, November 12, 2010

More Etsy Drawings Up!




Even more drawings updated today on my etsy! Check check check it outtttt! Happy weekend!

Thursday, November 11, 2010

Etsy Update!




Hey Friends, I have been adding some new drawings to my Etsy shop for the holiday season please check them out!!

Thursday, November 4, 2010

Take Out at Home

American Girl Thai Perfection!

So, I have been working really hard at trying to create a recipe that resembles something close to the delicious Thai take-out that I get in my neighborhood and tonight I finally figured it out. This recipe is by no means authentic but it fulfills my craving for sweet and spicy. I really encourage trying to cook globally; its fun saves you money when you want to cook but you also want take out. Plus it’s way easier then you think! You can switch out the veggies for what ever you have on hand because the coconut milk and spices really make the dish. Be adventurous and get your curry out, happy cooking!

American Girl Thai Curry

1 Tbsp. Canola Oil (any oil will work)

1 tsp. Crushed Red Pepper

½ Yellow Onion- sliced thin

½ Green bell pepper- cut in to small pieces

Snow Peas- about a handful

1 Carrot- peeled cut into rounds

4 Mushrooms- sliced

½ lb. Extra-Firm Tofu – cut into small cubes

2 Garlic cloves minced

1 inch piece fresh Ginger peeled and minced

1 ½ Tbsp. Yellow Curry powder (whatever kind you want)

1 tsp. Garam Masala

1 Tbsp. Sriracha

1 Tbsp. Sugar

1 can Coconut Milk

1 Lime juiced

Salt to taste

Brown Rice for serving


Prep all the veggies and set aside. Mince garlic and ginger set a side separately. In a large skillet over medium-high heat add Canola oil and Crushed red pepper flakes. Stir for about a minute and then add all the veggies; Yellow Onion, Green bell pepper, Snow peas, Carrots, Mushrooms and cook for about 5 minutes. Add Tofu, Garlic and Ginger stir and cook for 2 minutes. Finally add Coconut Milk, Curry Powder, Garam Masala, Sriracha and Sugar; stir well and cook for 3 min. or until liquid cooks down a bit. Turn off the burner let the sauce sit a bit and it will thicken up. Add lime juice and salt and stir. Serve over Brown Rice, make sure you get all the saucy goodness!