The other day I was grocery shopping, and after waiting in line and finally reaching the register, I realized I didn't have my debit card with me. All the blood drained from my face-- I was completely horrified. (One of my irrational but still very intense fears) I asked if they could hold my groceries for a few minutes for me to run home and grab it, so he directed me to customer service. When I got there, of course, I found it at the bottom of my bag (which is pretty revealing about my bag I guess). Anyway, I had to wait in a long line all over again and face the same checker (sp?) all over again, and then he proceeded to give me unsolicited diet advice. Real nice. So not because anyone's asking for it but just because it's been on my mind lately, here is a list of some of my less common fears:
1. Not having enough money at the cash register. I think it stems from buying things as kid with cash. I would have try to guess what the tax was and try to add it all up in my head to make sure I had enough to cover it.
2. Looking straight up at something very tall. I don't have a fear of heights-- falling maybe, but not being up really high somewhere. Looking straight up at a street light or the site of a building terrifies me. I don't know why, but I get all dizzy and this sinking feeling.
3. Walking through metal/security checkers. You know what I'm talking about-- those things when leave a store or at the air port. I HATE them I'm always afraid someone planted something on me just to set me up. Totally irrational, I know. The airport is the worst; I have to psych myself up to do it every time.
4. Breathing on people. My sister in law, Kaylene, says she can't stand to smell other people, and I guess this is kind of the opposite. (Not that I really want to smell other people either.) She says she breaths out when people walk be her really fast so she doesn't breath any of their air. Well, I hold my breath or even breath in a little bit when people are really close to me so they don't get any of mine. I don't know why..
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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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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}
5 comments:
The breath thing is kinda weird; both sides of it. Is the looking up at tall things and getting a dizzy feeling "vertigo". I am scared of my own basement at night. I am not scared to be in the house above my basement. I can even watch scary movies by myself in the dark. I can go walking at night alone (I don't, but I can). I just don't want to have to go down there if its dark. Not a real original fear, but one that I hope changes after we get it finished. This is Lori's neighbor just in case you hadn't figured it out by now.
What is vertigo exactly?? (I'm a little emarrassed to admit I don't know)
I may have been wrong about the vertigo. I think it is just getting a spinning feeling in general. I am not sure you have to be looking up.
I fart when I walk by people so I can understand that last fear.
hello.
I don't have an account on here or anything, but I found this blog on google and I would like you to know that you're the only other person I know that has a fear of not having enough money at a cash register. I have that same exact fear! it drives e crazy, I always have to bring like twenty dollars if I'm afraid it will be over five.
so you're not alone, if that helps. but anyways, I was just wondering if you know if there's an official name for that fear, like a phobia. there might not be, but hey, if there's an official phobia for the fear of bald people and another one for the fear of getting peanut butter stuck to the roof of your mouth, there should be an official name for this one, don't you think?
let me know:
oh_marinafish@yahoo.com
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