My Auntie M tagged me for this one. I've never done it before, but here goes.
A-Attached or single? Married.
B-Best friend? My hubby, Ned.
C-Cake or pie? No thanks, I'd rather have a second helping of whatever we had for dinner instead.
D-Day of choice? I love late Friday nights and sleeping in on Saturday mornings.
E-Essential item? A huge bag that can hold thousands of other essential items (like a water bottle, a tooth brush, some dice, sanitizing wipes, and maybe a spare pair of flip flops).
F-Favorite color? My favorite colors are pink and green, but my favorite colors to wear and decorate with are red, chocolate brown, and earthy greens.
G-Gummy bears or worms? Worms. The neon sour ones.
H-Hometown? Hmm... When I was really little I lived in Pullman, WA, and I still consider that home, but I really grew up in Lake Jackson, TX.
I-Favorite indulgence? Watching a chick flick with buttered popcorn jellybellies and buttered popcorn on the side.
J-January or July? I guess July- you know, waterslides and picnics-but I would really rather have April or October when the temperature isn't too extreem.
K-Kids? Not for a while still.
L-Life isn't complete without? Family.
M-Marraige date? April 29, 2006. It started out pouring rain, but when we came out of the Temple, it was sunny and beautiful!
N-Number of brothers and sisters? Two of each.
O-Oranges or Apples? Apples with cheddar cheese. I got that one from my Grandma Val.
P-Phobias or fears? I am completely terrified of bugs and snakes. I can't stand to walk through the shoplifting detectors by the doors at the front of big stores. Also, it scares me out of mind to look staight up a street light, very tall building, or anything else that shoots straight up off the ground.
Q-Quote? I'm not sure, but it would have to me something from the movie Anchorman or Taladaga Nights.
R-Reason to smile? I'm planning a surprise for Ned.
S-Season of choice? Autumn.
T-Tag three friends. I'll let you volunteer, but it might be fun to see Lori's answers. *hint*hint*
U-Unknown fact about me? I used to write down everything I wore on a calendar so I never repeated the same outfit within a certain time period.
V-Veggetable? Avadados!
W-Worst habbit? Finishing other people's sentances.
X-X-ray or ultrasound? I don't get it. X-rays are for broken bones, ultrasounds are for looking at unborn babies, right?
Y-Your favorite food? My mom's homemade beef jerky, without a doubt! A close 2nd and 3rd would be avacados and movie theater popcorn, respectively.
Z-Zodiac sign? Gemini.
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November 3, 2009 * 4:43 pm 7 lb 12 oz * 19 inches
{Or as Lori would call it: Poop Soup}
(Try to imagine it with a nice, green lime wedge)
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New Favorite!
Jack Parker Chamberlain
November 3, 2009 * 4:43 pm 7 lb 12 oz * 19 inches
About Me
- Rachel
- Ned and I were married 5 years ago in the Houston, Texas LDS Temple. Ned is working on his masters degree from USU in human resources and works as a recruiter in the human resources department at IHC. I am a full time mom, and I get to stay home with our little boy, Jack. We are so excited to meet our new little one, due to arrive March 28, 20012!
Recipe Box
Some of my favorite recipes:
Creamy Lemon Bars
20 Nilla Wafers, finely crushed
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold real butter
1 pkg. (8 oz.) cream cheese
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. lemon or lime zest
1/3 cup fresh lemon/ lime juice
1/4 tsp. Baking Powder
powdered sugar
Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside. In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender. Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min. While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 2 Tbsp. flour, and baking powder; mix well. Blend in 1 Tbsp. zest and juice, then pour mixture over crust. Bake 30-40 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon or lime peel just before cutting into squares to serve. Recipe from Our Best Bites.
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold real butter
1 pkg. (8 oz.) cream cheese
1 cup granulated sugar
2 eggs
2 Tbsp. flour
3 Tbsp. lemon or lime zest
1/3 cup fresh lemon/ lime juice
1/4 tsp. Baking Powder
powdered sugar
Preheat oven to 350ºF. Line 8-inch square baking pan with foil, with ends of foil extending over sides of pan. Spray lightly with non-stick spray and set aside. In a bowl, combine Nilla Wafer crumbs, 1/2 cup flour and the brown sugar. Chop butter into small pieces and then cut into crumb mixture with a pastry blender. Press crumb mixture firmly onto bottom of prepared pan. Bake 15 min. While crust is cooking, beat cream cheese and granulated sugar with electric mixer on medium speed until well blended. Add eggs, 2 Tbsp. flour, and baking powder; mix well. Blend in 1 Tbsp. zest and juice, then pour mixture over crust. Bake 30-40 min. or until center is set. Cool completely. Cover and refrigerate at least 2 hours, but preferably overnight. Sprinkle with powdered sugar and remaining 2 Tbsp. grated lemon or lime peel just before cutting into squares to serve. Recipe from Our Best Bites.
Black Bean Soup
{Or as Lori would call it: Poop Soup}
1 medium onion chopped
1 1/2 c chopped carrot
1 1/2 c chopped celary
4 garlic cloves, minced
5 cans black beans, drained
1 can beef broth
1 can chicken broth
1 t chili powder
1/2 t cumin
1 T cayan pepper
1 t oregano
2 t coriander
1 t fajita seasoning- to taste ;)
3 bay leaves
salt and pepper
1 T olive oil
Add oil, carrots, onions, celery, and garlic. Cook until translucent. (5-7 min?) Add beans, broth, bay leaves, and spices. Simmer for 30 minutes or until all of the veggies are soft. Remove one of the bayleaves. Blend the soup in small batches until it's completely smooth. Top with chips, sour cream, cheese, and green onion! I found this one at: http://www.ourbestbites.com/ Go check them out! They have tons of great recipes!!
1 1/2 c chopped carrot
1 1/2 c chopped celary
4 garlic cloves, minced
5 cans black beans, drained
1 can beef broth
1 can chicken broth
1 t chili powder
1/2 t cumin
1 T cayan pepper
1 t oregano
2 t coriander
1 t fajita seasoning- to taste ;)
3 bay leaves
salt and pepper
1 T olive oil
Add oil, carrots, onions, celery, and garlic. Cook until translucent. (5-7 min?) Add beans, broth, bay leaves, and spices. Simmer for 30 minutes or until all of the veggies are soft. Remove one of the bayleaves. Blend the soup in small batches until it's completely smooth. Top with chips, sour cream, cheese, and green onion! I found this one at: http://www.ourbestbites.com/ Go check them out! They have tons of great recipes!!
Steak Marinade
1/4c olive oil
1/2c soy sauce
2 t brown spicey mustard
1t black pepper
1t kosher salt
juice of 1 medium lime
1/4c Worcestershire sauce
2 cloves minced garlic
1 chopped green onion
1 palmful crushed red pepper flakes
1 palmful steak seasoning salt
It looks like a lot of ingredients, but I promise it's worth it! I made it with tri tip today, and let it sit for about 9 hours. It was sooo good !(Lori can vouch for me)
1/2c soy sauce
2 t brown spicey mustard
1t black pepper
1t kosher salt
juice of 1 medium lime
1/4c Worcestershire sauce
2 cloves minced garlic
1 chopped green onion
1 palmful crushed red pepper flakes
1 palmful steak seasoning salt
It looks like a lot of ingredients, but I promise it's worth it! I made it with tri tip today, and let it sit for about 9 hours. It was sooo good !(Lori can vouch for me)
Creamy Pablano Soup
9(6 inch) corn tortillas,
6 T flour
1 1/2 t chili powder
1 1/2 t cumin
1 1/2 t salt
1 1/2 t pepper
1 1/2 t ground corriander
3 T canola oil
1 large onion, divided
4 or 5 pablano peppers, cut in chuncks (no seeds)
2 jalapanos, cut in chunks (seeds too!)
1 1/2 t chopped garlic
a couple pats of butter
celery, carrots, pepper corns, bouillion (all for stock)
1 1/2 cup half &half
5 bone/skin less chicken breasts
Monterey Jack cheese, shredded
tortilla chips
Cut tortillas, place in food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal. In a large stock pot, place chicken, celery, 1/2 the onion, bouillion, carrots, and pepper corns. Cover with water (about 12 c), and boil until chicken is done. Remove chicken and shred. Strain out the veggies, and save the stock. Place oil in a skillet over medium-high heat. Add onion, pablano pepper, jalapanos, and garlic. Saute until onion is clear and soft. Add butter and melt. Add torilla-flour mixture to the pan and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire whisk. Do not let mixture burn. While stirring, slowly add a few ladles full of stock to loosen the mixture. Return the mixture to the food processor,and blend until smooth. Add to the pot of stock and wisk until blended. Add half & half and chicken. Bring to a slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. Top each serving with shredded cheese and tortilla strips. Makes 8 servings.
6 T flour
1 1/2 t chili powder
1 1/2 t cumin
1 1/2 t salt
1 1/2 t pepper
1 1/2 t ground corriander
3 T canola oil
1 large onion, divided
4 or 5 pablano peppers, cut in chuncks (no seeds)
2 jalapanos, cut in chunks (seeds too!)
1 1/2 t chopped garlic
a couple pats of butter
celery, carrots, pepper corns, bouillion (all for stock)
1 1/2 cup half &half
5 bone/skin less chicken breasts
Monterey Jack cheese, shredded
tortilla chips
Cut tortillas, place in food processor and chop until fine. Add flour, chili powder, cumin, salt and pepper. Blend to the consistency of cornmeal. In a large stock pot, place chicken, celery, 1/2 the onion, bouillion, carrots, and pepper corns. Cover with water (about 12 c), and boil until chicken is done. Remove chicken and shred. Strain out the veggies, and save the stock. Place oil in a skillet over medium-high heat. Add onion, pablano pepper, jalapanos, and garlic. Saute until onion is clear and soft. Add butter and melt. Add torilla-flour mixture to the pan and mix to form a roux. Cook 4 to 5 minutes, stirring with a wire whisk. Do not let mixture burn. While stirring, slowly add a few ladles full of stock to loosen the mixture. Return the mixture to the food processor,and blend until smooth. Add to the pot of stock and wisk until blended. Add half & half and chicken. Bring to a slow simmer and cook 7 to 10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. Top each serving with shredded cheese and tortilla strips. Makes 8 servings.
Thai Shrimp with Lime and Peanut Sauce
(Try to imagine it with a nice, green lime wedge)
1 lb shrimp, devained and peeled
2 carrots
1 lime
1/4 c House of Tsang peanut sauce
2 T terriyaki sauce
ginger (about an inch, grated)
rice
chicken stock
toasted almonds
I love how fast and easy this one is! It's the perfect 20ish minute meal. Prepare the rice with chicken stock. In the mean time, comine the shrimp, ginger, peanut sauce, and terriyaki sauce in a hot skillet. Cook until the shrimp is pink and curls up. Julienne the carrots and add in at the last minute along with the juice of half a lime. Serve on top of the rice,top with almonds, and enjoy! I think next time I'll add some sugar snap peas, too!
{I know my pictures are fuzzy, but I can't seem to fix it}
2 carrots
1 lime
1/4 c House of Tsang peanut sauce
2 T terriyaki sauce
ginger (about an inch, grated)
rice
chicken stock
toasted almonds
I love how fast and easy this one is! It's the perfect 20ish minute meal. Prepare the rice with chicken stock. In the mean time, comine the shrimp, ginger, peanut sauce, and terriyaki sauce in a hot skillet. Cook until the shrimp is pink and curls up. Julienne the carrots and add in at the last minute along with the juice of half a lime. Serve on top of the rice,top with almonds, and enjoy! I think next time I'll add some sugar snap peas, too!
{I know my pictures are fuzzy, but I can't seem to fix it}
2 comments:
Thanks for doing this. I loved your answers. So you don't have a sweet tooth? That is great. Auntie M
Unfortunately that doesn't mean I only like healthy foods... I have more of a salty tooth.
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