Pork Chops. Mmmm
I made Pork Chops last night and they were yummy. I sauteed in a pan with olive oil, my peppers , garlic, onions and shallots, added a bit of chicken broth after they browned a bit and threw in my seasoned pork chops and let the whole thing simmer on a low heat. I topped each with a little bit of lime juice to give it a nice kick. It’s like the ONLY lime that my little Lime Tree grows once a year so I put it to good use.
I’m now getting into the habit of taking pictures of my food which is a good thing since I sometimes surprise myself at how pretty some of my dishes look. I had this dish with a Lamb’s Lettuce Salad topped with Mango Salsa Vinaigrette and I was in heaven. 4 glasses of wine later I was toasted, happy and full.
KnitStorm {Tea Cup and Mug Cozies}
I love this shop. I mean - how could you not love this shop. These cozies are adorable yet serve a very practical purpose. Each one is hand knit (No mass produced junk here) by Kate so you know you’re getting quality hand made. I’m going to purchase one for myself but I’m having such a hard time just picking one because they’re all so darn fabulous.
Stop by her shop and show your support for Indie.
Chelsea Victoria Photography = Fabulous
I absolutely love this shop. Her photographs are simply amazing. Her chosen subjects mingle with her lovely backgrounds with bits of skillful Bokeh thrown in to add more to the photo. Stop by her Etsy shop to admire her work and perhaps buy a print or two…or three..
New Giveaway Sponsored by Plum and Sage
I’ve decided to have a new giveaway on my blog since it’s been awhile. The item up for grabs is one of my only 14kt Rose Gold pendants. I’ve set a petite white Diamond in the center and combined it with a blackened Sterling Silver chain. The organic look and feel of this pendant is beautiful and would look awesome with a pretty white cotton top. This solid 14kt Rose Gold pendant measures a petite 1/4″.
Good Luck!
☞To enter this giveaway is simple as always:
Stop by my Plum and Sage website and tell me which product grabs your attention from my shop.
*To get double entries, Tweet this contest!
(Enter your name more than once for each that are completed so that your extra entries can be counted)
This contest will run until Saturday July 10th.
Good Luck!
✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥ ✥
The winner of this contest is…
#32 Erin!
Thank you for entering!
I poached eggs today!
I love poached eggs and my son loves poached eggs but until now I could not correctly poach an egg. Either the egg white was too runny or the yolk cooked too much. What I love about poached eggs is the yummy golden creamy center..it tastes like a delicate cream sauce and I love it. After many failed attempts and my 12 year old son stating that “you’re almost there Mom!” I decided to break down and get a special pan that makes poaching eggs a snap even for the poaching challenged.
I was skeptical but I was craving poached eggs this morning with my breakfast tea and I knew the eggs weren’t going to poach themselves. Although..that would be a really great trick.
My eggs came out perfect and I was in complete heaven. I could have swore I heard violins and harps in the background as I munched on my wonderful breakfast. Yay for shortcuts!
Nom Nom
Gorgeous, Gorgeous Treasury
All I can say is wow. Very well put together and I found some new favorites..
The Drizzle by Krista Palmu
This is one of my favorite photos from my Flickr group. I just love the bokeh and the subtle colors in the background. So pretty..
Kimchi!
So I know how to make Kimchi with my favorite being Cucumber Kimchi. My ex mother in law was Korean so I learned a lot about the food and my love and appreciation for Kimchi grew.What I like about this Kimchi is it’s nice and light. You get that crisp clean taste from the Cucumbers that blend well with the heat of the pepper.
When I make this dish I kind of throw it together from memory. I don’t really measure, I just do. I vary the cuts of my cucumbers sometimes making them thinly paper thin sliced or nice thick cuts to really enjoy. This time I chose my thick cuts so I’ll try to give some direction on how to make this. If you love Kimchi, you’ll love this..
You should start out with a good amount of Cucumbers, say 5 or 6. I like to make a bulk amount to last me since I don’t make this quite often. Cut them however you like, it’s really up to you then put them in a large bowl and salt them with a nice sea salt. Toss the cucumbers with the salt and let sit for a couple hours or overnight if you have the time. Don’t add too much salt but kind of eye it. The salt makes the cucumbers leech out their liquid goodness which will be the base for your brine. You’ll see a lot of liquid in the bottom of your bowl so don’t drain that off, you want that.
Slice up maybe 4 or 5 green onions in any fashion. I usually slice them down the center so that the inside of the green onion can marry with the cucumbers better. I use about 1 TBS of fresh or minced Garlic and 1/2 tsp of sugar. I only use organic raw sugar since refined white sugar is not so good for you but that’s up to you. I add a heaping helping of about 3 to 4 large TBS of Kimchi Crushed Red Pepper Powder. I buy this from my local Ranch 99 and they’re usually found in large bags for use to make Kimchi. I go heavy handed with this but you can add as little or as much depending on how much heat you can take. I sometimes add more later because the more the kimchi sits, them more marinated and yummy it will be so sometimes I’ll put a tiny bit more sugar and red pepper to balance the saltiness.
This is after you mix the ingredients together. I usually let this sit for another hour before eating since the longer you wait the better it gets because the flavors have time to intermingle and get friendly with one another.
I eat this with a steaming bowl of white rice drizzled with a bit of sesame seed oil and soy sauce. I like the nutty flavor of the oil with my Kimchi’s. I then put a heaping spoonful of my Kimchi with the brine (yum) and I go to town.
Life’s good.
