tag:blogger.com,1999:blog-14388909258460752002024-02-07T17:37:57.638-08:00How to Feed a Wookie...fueled by caffeine and good intentions.Wookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.comBlogger129125tag:blogger.com,1999:blog-1438890925846075200.post-31696754673996497042014-09-19T21:57:00.005-07:002014-09-19T21:57:51.725-07:00We'll Be Back!While I adore cooking and have been preparing a few things to put up here when I get all active on this wing of the blog again, everything is on pause here on this wing for a while. I simply don't have the space, the lighting, or the fortitude to keep on blogging in my current situation and uber teeny, inefficient kitchen...it is a wonder I managed as long as I did, to be honest...but one day in the future, that WILL change! I will be back, in full swing, and posting some awesome new things. Big plans in store, just trying to strong arm life into cooperating. We just all have to hope for sooner rather than later! I just figured it would be better to pause things entirely than to have posts once a month or less until things can get back at a steady pace.<br />
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In the mean time, please don't forget there's plenty of time to waste reading all sorts of fun things over on the <a href="http://wookiewifey-crafts.blogspot.com/" target="_blank">Craft Wing</a> and also the <a href="http://wookiewifeys-romulanvanity.blogspot.com/" target="_blank">Beauty Wing</a> for those of you who are into that kind of stuff! :)<br />
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<3 Wookie Wifey<br />
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<br />Wookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com1tag:blogger.com,1999:blog-1438890925846075200.post-38177532208284193972013-12-14T17:16:00.003-08:002013-12-14T17:16:44.161-08:00French Toast Breakfast SandwichesThis was an idea that came from combining the ideas of a few friends from <a href="http://www.findagrave.com/" target="_blank">Find A Grave</a> and turned out delightfully glorious. On with the song and dance, no?<br />
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First, mix up a few eggs and some milk, like you would for normal french toast. Since this is more savory than sweet, instead of adding cinnamon to the mix like I usually do, I added a bit of seasoned salt.<br />
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Plop in a piece of bread...<br />
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...flip that puppy over so it is coated...<br />
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Then put it on a griddle or skillet warmed over high heat. This may vary depending on your stove, but my heating element has been cranky, so I have to use high.<br />
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Flip them over once they start to look golden and toasty so the other side can cook.<br />
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Plunk a few pieces of ham steak that are cut roughly sandwich-sized on there to warm up. They only need about 30 seconds on each side since they are already cooked...Just enough to get them hot.<br />
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Put down one piece of french toast and sprinkle it with a bit of cheddar jack cheese.<br />
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Add a ham steak piece on top of the cheese, then sprinkle with a little more cheese...<br />
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...and that's it!<br />
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These were surprisingly good and definitely a recipe that will stick around! I love french toast, but am not too awful big on syrup, so this was a great way to turn a normally sickeningly sweet recipe into a hot, savory breakfast sandwich!<br />
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<3<br />
WWWookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com5tag:blogger.com,1999:blog-1438890925846075200.post-31608383504870377002013-11-24T16:50:00.000-08:002013-11-24T16:55:07.539-08:00Breakfast Burritos!....and an epic failOnce in a blue moon, we decide to do breakfast-for-dinner week around the house. We only go grocery shopping once a week, so when inspiration REFUSES to strike (or money is uber tight and we're sick of ground beef), I just take the easy way out and we have breakfast week. <br />
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This time, I decided to have some fun with it and consulted a bunch of friends/readers on a forum to see what they'd like to see posted with the ingredients I had and I got some great suggestions, including crepes, which I plan to try my hand at for the first time in a few days.<br />
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This go, I settled on breakfast burritos, which had been requested. The Wookie asked for a sandwich instead and wanted his eggs over-easy. Well, I've never done <i>that</i> before. I don't care for runny eggs, but for him, I gave it a shot. It ended in me screaming obscenities, but we'll get to that later.<br />
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For starters, I put two eggs in a bowl and stirred them up with milk and seasoned salt for the burritos. Yes, I do make a massive mess every time I cook. It is part of the fun. :)<br />
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Then, get the bacon frying. Also, the sausage if your significant other has requested something different.<br />
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Scramble up the eggs....<br />
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Now, for breakfast burritos, I like the cheese to be all melty, so I toss it in with the eggs as soon as they are done cooking and give it a good stir.<br />
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Add the bacon to some warm tortillas...<br />
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...then add the eggs, and roll 'em up. You can add salsa at this point if you'd like, but I prefer my salsa to stay cold, so I like it on the side. You can tuck the ends if you prefer, but it isn't necessary.<br />
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Nom. Now, these are super easy to store in the fridge for a few days to reheat for a quick microwave-friendly breakfast. The trick is to let them cool on the counter for about 30 minutes or until they are room temperature. Once that is done, you wrap them in wax paper, then tightly in saran wrap. When you need a quick breakfast, just pop one in the microwave for 30-45 seconds and you're good to go! I'd love to tell you how long these keep for, but they've never lasted more than 2 days here...<br />
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Now, on to the fail!<br />
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Me, being the genius I am, thought "well, I can make eggs over hard with about a 90% success rate, so I don't need to look up no stinkin' instructions!"<br />
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I was wrong. So, so wrong.<br />
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For starters, eggs are the one thing I just can NOT seem to be able to cook in cast iron. Seeing as how the only other skillet-like object I own was the crepe pan full of bacon and sausage, I figured a nonstick saucepan would do the trick. First mistake.<br />
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I cracked the egg in over medium heat, and the butter was all caramelize-y and it looked like things were going well! It was time to - if I may borrow from Julia Child - gather the courage of my convictions and flip it over. Turns out, I'd have had more success flipping it <i>off.</i><br />
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Well, shit.<br />
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He wanted two eggs on his sandwich and the second one ended up just as bad.<br />
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Now, let me just clear something up here...When I fail at cooking something, particularly something simple, I get extremely frustrated and disappointed in myself and begin doing things like grumbling and shouting "fuck" a lot. This was only exacerbated by the fact that, by not looking it up, I completely did this to myself. The stream of profanity pouring out of my kitchen was enough to make even the most hardened of sailors blush. I'm not exactly sure where I went wrong, or in how many different ways, but I plan to try again one day...When I have a proper egg skillet or griddle.<br />
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<3<br />
WWWookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com4tag:blogger.com,1999:blog-1438890925846075200.post-76113713154893275262013-11-12T08:21:00.001-08:002013-11-12T08:21:43.813-08:00Easy Crockpot BBQ SausuageThis is one of the Wookie's very favorite main dishes. I actually hate BBQ sauce straight-up, which is how I came up with this little concoction. This is one of the simplest things I make, so there isn't too much in the way of instructions, but here goes:<br />
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Get your favorite brand of sausage and cit it up into little rounds roughly 1/2" thick or so. Toss in about 2 tablespoons of butter, a cup of BBQ sauce, 2 tablespoons of water and 1/3 cup of honey. Cover that puppy up, set it on low and walk away.<br />
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No, really, that's it. You can let it cook for between 2 and ??? hours. I've left it up to 6 before and as long as you keep the lid on, it should be fine.<br />
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Now, this was one of those "last meal before grocery shopping" things, so I didn't have any fresh carrots and I had to use canned. I drained their water off of them and instead heated them over medium-high heat with half a tablespoon of butter and a tablespoon of honey, just enough to heat them up and get them nicely coated. If I'd had fresh, I'd have roasted or sauteed them.<br />
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Plate it up, serve it with your favorite bread or salad and you're good to go!! Easy!<br />
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<span style="color: magenta;"><span style="background-color: white;"><b>Listening to: "Fee Ra Huri" - Omnia</b></span></span><br />
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<3 WWWookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com0tag:blogger.com,1999:blog-1438890925846075200.post-3949277084920241942013-11-10T17:52:00.001-08:002013-11-10T17:52:40.089-08:00Chicken and Dumplings - The Easy WayHello? Anyone still there? Remember me?<br />
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Yeah, it has been forever, and trust me, I'm chastising myself enough for the whole class because of it. I could sit here and make a billion excuses, but what it boils down to is I <i>could</i> have made time to blog. Should have, as well, since it is something I love and find relaxing and I need all of that I can get, especially when life gets chaotic.<br />
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I hear it now. Enough of your excuse and your shit, <i>SHOW US THE FOOD!!</i> :)<br />
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Start off with getting a bunch of water boiling. If you're using a raw chicken, you can plunk it in there with enough water to make it float and boil it up as is, then de-bone it and save the liquid. However...<br />
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...I used this. I recently discovered it is actually CHEAPER here to get a baby rotisserie chicken than it is to get a baby raw chicken. This is awesome, because not only does it still have a carcass to make stock out of, but it also has great flavor, so I bought one and plopped it in the fridge overnight until I was ready to start cooking.<br />
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If you're using a pre-cooked chicken, strip all the meat off, set it aside, and toss the carcass and skin into the pot of boiling water to make your stock. Now, this part is very important. You see that goop in the bottom of the chicken holder thing? You want that goop. That's good goop. Do not throw it away. Add it to the stock pot.<br />
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Once it looks like the above, let it boil for about 2-3 hours. Add water as you need to in order to keep the level up. You'll need quite a bit of stock.<br />
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After that time, you should have a nice, murky, liquid. That's your chicken stock. Strain the bones out, then put the stock back in the pan and you should have this:<br />
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<span style="text-align: left;">Homemade chicken stock? CHECK! (Blogger does NOT want to un-center this one part for some reason. Sorry.)</span></div>
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Next, before you dump the chicken meat back into the pot, take out a large mug of stock so it can cool off. If I forget to do this part early, I do like 1/2 stock and 1/2 cold water from the fridge to get it more room-temperature-ish. </div>
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Now, it is time for the good part. Chop up one medium onion and add it to the pot. Purple or white work fine, but I personally prefer yellow for this particular recipe.<br />
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Mince up some garlic and toss that in. I used 5 medium-sized cloves.<br />
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...4 stalks of celery go into the drink as well, keep it all boiling, adding water as you need to.<br />
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DUMPLING TIME! Mix one cup of flour with some salt and pepper and a generous pinch of parsley. Add one egg and mix it all up. I find a fork really is the best option for this part.<br />
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If you have a crumbly-looking mess like above, you've done it right.<br />
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Next, take that cooled-off stock in the mug and add it, a little bit at a time, and stir until the dough all comes together. You don't want a super wet, sticky dough, you want to mix it until it just forms a ball.<br />
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I didn't take this one out just because I think it is pretty. No apologies. This next part there are no pictures for as my hands were covered in dough and you have to work fast, but here's how it goes:<br />
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Grab a teaspoon and dunk it in the boiling pot of stock until it gets hot. Not long enough that it conducts the heat and burns your hand off, or anything, you just want the spoony-part hot. This will help the dough not stick. Once it is hot, working quickly, grab small pieces of dough with the spoon and dunk them into the stock. Since the spoon is hot, they should release with minimal mess - just a bit of swishing. Keep the spoon hot and repeat until you run out of dough. Keep re-mixing the dough and doing the spoon thing until you get the desired amount of dumplings. I find that for a whole baby chicken that 6 cups is perfect...but we like A TON of dumplings. <br />
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For some odd reason, this seems to work a thousand times better for me if I mix the dumplings one cup at a time. If I do a huge batch all at once, they turn out with sort of an odd texture because I can't work fast enough.<br />
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This is what you are left with.<br />
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Yum.<br />
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Your kitchen will probably look like this, but you won't care because you will have this:<br />
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And that makes you the winner.<br />
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One picture with flash and one without since I cook late due to the odd-ass schedule the Wookie and I keep, and it is getting dark early!<br />
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I'd say this is one of our very favorite winter foods. What are some of yours?<br />
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As usual, would love feedback if you try this! I have a second recipe for dumplings I'll post in the future...The more time-consuming but oh-so-delicious old-fashioned, roll-out ones, but this is my "lazy" dumplings recipe. :)<br />
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<3<br />
WWWookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com5tag:blogger.com,1999:blog-1438890925846075200.post-61527142267468231612013-09-14T18:34:00.001-07:002013-09-14T18:34:24.353-07:00Simple Chicken and Pasta<div class="separator" style="clear: both; text-align: left;">
I haven't been cooking many blog-worthy things lately. It is eleventy billion degrees here (I can only be off by 2 degrees, max), so I've been all about quick, easy, light, and *not* heating up the entire house. Due to the heat, I've also been cooking much later than usual which means LOTS of bleached-out flash pictures. Sorry.</div>
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At any rate, this was born:</div>
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Take half a large purple onion and cut that puppy up. Add 2-3 tbsp of minced garlic, 3 tbsp of olive oil, and pop those puppies into a skillet over high heat. You want to cook all of this until the chicken gets nice and seared on both sides and the onions get transparent, but not caramelized. Pro tip: pat your chicken dry before putting it in the skillet. This helps you get that pretty sear.<br />
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I also added a dash of sea salt, a bit of black pepper, a pinch of cayenne, and about 1 tbsp each of basil and parsley.<br />
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Add 2 cups of uncooked pasta of your choice and about a cup and a half of water. Leave it in there with the chicken so that as the chicken cooks, the juices will come out and form sort of a tasty broth that will help flavor the noodles. Keep cooking it on high heat until the noodles get soft. <br />
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The water should all cook off before then, so once it does, add water 1/2 cup at a time, until the noodles are al dente. You don't want a lot of excess water because you want the flavor to really stick to everything instead of losing it down the sink when you strain. :)<br />
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Once the noodles are done to the desired tenderness, dice up a few roma tomatoes (I used two large ones), and toss it all together. Dice up the chicken, too, if you prefer.<br />
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Plate it up, top with parmesan, and you're good to go! This is very simple and quick and only takes the one large skillet, so it is also easy clean-up. It came out light, flavorful, and fresh-tasting, which is a super bonus when it is so hot you feel like you very well may keel over if you eat something too awfully heavy!!<br />
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<3<br />
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WWWookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com6tag:blogger.com,1999:blog-1438890925846075200.post-32073406239727682612013-09-03T08:44:00.002-07:002013-09-03T08:44:51.133-07:00Chocolate Peanut Butter PancakesYeah, I'm behind on...everything. I know. I haven't been cooking much interesting lately and I have about 5 million half-finished craft projects laying all over the house that I see to have just plain run out of steam on. I haven't wanted to do much of anything lately other than watch Netflix, play WoW, and ignore the ever-mounting pile of things needing to be done. I'm sure that, as usual, I'm getting more accomplished than I'm giving myself credit for, but thus is life.<br />
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First off, make pancakes. I just used a simple box mix because I haven't made pancakes from complete scratch yet.<br />
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This is what made things special. I bought these once on a whim and we haven't looked back since. They are a bit on the pricey side, but they are super sweet and last forever and ever, so they are worth it.<br />
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I made the pancakes, then started layering them with a bit of these spreads, alternating between the white chocolate peanut butter and the dark chocolate.<br />
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I sprinkled them with a few white chocolate chips for prettiness...<br />
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They were very sweet and needed zero syrup...I recommend juice, though, since without syrup they are a bit dry. I may experiment in cooking down one of the flavors into a thinner sauce to go over the pancakes. Not an unsuccessful experiment, at any rate, and I'm not usually a fan of sweet things for breakfast, but when you have a craving, you have a craving! :)<br />
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<3<br />
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WWWookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com2tag:blogger.com,1999:blog-1438890925846075200.post-5700856628431983032013-08-13T13:18:00.000-07:002013-08-18T10:16:20.799-07:00Spaghetti Sauce!What do you do when someone gives you one of those massive, food-service-size cans of tomato sauce?<br />
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You make a PANT-LOAD of spaghetti sauce.</div>
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This is super simple and you can turn it into vegan in a snap by simply omitting the butter. I'd just add in a bit of extra olive oil instead. You start off by dumping said giant can into a pot on the stove over low heat and adding about 1/3 cup of butter. You may notice, from the bits floating, that I love chunky sauce, so I also plopped in three cans of diced tomatoes and a few that were in the fridge at risk of turning. You could chop up mushrooms and peppers to add here, if you prefer, but I prefer a bit simpler of a sauce.<br />
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I also added 4 tbsp of olive oil, 2 tbsp of balsamic vinegar, 1/2 cup of dried onion (was out of fresh - GASP -), and about 1/2 tsp each of sugar, cayenne, and thyme.<br />
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The rest of the spices I used include oregano, rosemary, basil, salt, pepper, and garlic. I didn't give measurements because these will vary depending on how robust you want your sauce. I added a little of each, then would put the lid on the pot and let it simmer for about 15-20 minutes. If it needed more, I added a little more of whatever I thought it needed until it tasted right. Some people like a more bland sauce and some (read: the Wookie and I) like a very strong, garlicky, herby sauce.<br />
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Next step: freezing. This trick, it turns out, doesn't work so well at all. Even when I wrapped the bag around the cup it kept slipping and sauce almost went everywhere, so after the second attempt at this, I just held it open my damn self. :)</div>
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I portioned this in 2 cups per bag for freezing. The best method for this (IMO), is to fill the bag, then set it on a flat surface with all the sauce resting at the bottom.</div>
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Then, SLOWLY, ever so slowly, lay the bag while still holding the zippy part up. This will allow the sauce to lay flat and force out most or all of the air. Once you see the sauce start to rise towards the zipper, as you can see in the photo, then zip it closed!</div>
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This allows for them to lay flat, pretty and stacked in the freezer, but with little to no pesky air bubbles. Much more of a space-saver than those annoying plastic bowls that always just get ice chips in them anyway.</div>
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When you're ready for pasta (or pizza, or dipping sauce), just take a bag out and run it under room-temperature water for a few minutes and it thaws right out, ready to be re-heated.</div>
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How does it taste?</div>
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FABULOUS. I will never, ever, ever buy pasta sauce again. Ever. From now on, I'll just go get a massive can and make stacks like this. It was cheaper, very easy, lasts a long time, and tastes light years beyond store-bought sauce. We even gave a few bags away to some friends and got hella compliments. Go me.</div>
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<3</div>
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WW</div>
Wookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com2tag:blogger.com,1999:blog-1438890925846075200.post-70228788366652395142013-08-06T11:16:00.002-07:002013-08-18T10:14:03.171-07:00Garlic Salt ChickenI usually cook with very, very little salt. Though almost all my recipes call for sea salt, I use MAYBE 1/2 tsp, even in larger recipes. I'm more of a "just sprinkle a tad in so I can say I did" rather than "let us embalm ourselves alive!" kind of girl. That being said, this recipe was on a whim and pretty far out of my comfort zone, but its good to step outside your comfort zone once in a while, or at least it was in this instance!<br />
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I actually made this chicken two nights in a row. The first night, I only made one piece to add to our fettuccine alfredo. It came out of the oven, and after it had cooled a bit I was shredding it and popped a piece into my mouth (like ya do) and was stricken with delicious. I gave the Wookie a piece to try and it was unanimous that we were having it again the next night with sides so we could revel in its awesomemess.<br />
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This, shockingly, is the only thing I used. I'd have chosen an option made with sea salt if I'd had it, but this was all I had on hand and I didn't feel like mincing fresh garlic and mixing it with sea salt. I had figured, since I was putting it into pasta, that I'd keep it simple.<br />
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Simple can be good.<br />
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Simple can be very, very good.<br />
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Pull open the skin of the chicken and pour some seasoning in. Not just a little bit. Salt that shit like you're preserving it in medieval times.<br />
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Push the skin back down and arrange (or cram, if you're using a tiny dish) it in a baking dish with about 1/4 cup of water at the bottom. Some of the garlic salt will escape and get outside the skin. no biggie.<br />
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Cook on 350 for an hour and...<br />
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NOM! It doesn't show in the picture well, but the garlic salt causes the skin to get all hard and crispy. When you peel the skin off, the chicken inside is moist and garlicky and salty and...and now I'm hungry.<br />
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<3<br />
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WWWookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com3tag:blogger.com,1999:blog-1438890925846075200.post-21621452900299538002013-07-22T04:19:00.000-07:002013-08-18T10:05:49.723-07:00Homemade Not-DonutsI am, quite frankly, shocked at all the recipes I've seen lately for the whole biscuit "donuts" I've seen everywhere. I wasn't aware this was a huge revelation as this is something that's been done in my family since my grandma used to make them for my mom when she was a kid, so even though make them every few months or so, I never thought to blog it.<br />
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The only reason I'm blogging this now is that I'M not going to piss down your back and tell you its raining like every other blogger I've read that's done these and tell you they taste like the best donuts you've ever had. They don't. They don't even taste like donuts. They are delicious, but they just taste like something that sort of resembles donuts.<br />
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First step is to get some sort of frying substance going. Get a fairly deep skillet or saucepan, put that puppy on the heat (I use high - I have a ceramic burner stove and it just doesn't heat up like a lot do, so you may have to play with the temperature). I used butter this round. I usually use whatever cooking oil I have on hand, but I was out, so I decided to be evil.<br />
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While that is meting and/or heating, mix up some things to dunk them in once they get done frying. I used plain sugar for some and cinnamon sugar for others, which is what mom and grandma always used. However, I got a bright idea and decided to try something a bit different, so I also made a cocoa powder/sugar mixture. BEST. DECISION. EVER.<br />
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Once your butter or oil is nice and hot it is time to get started.<br />
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Carefully add your canned biscuits to the oil. A lot of people take the time to cut them into little donut shapes, but they don't taste like donuts, so I don't bother.<br />
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Fry them until they are golden-brown all the way around (this one I left in a second too long), then pull them out of the oil with tongs and let the excess oil drip onto a plate for a minute - but just a minute. You don't want to put them on a paper towel to dry, and if you do, not for too long, because the sugar mixes won't stick. Once the majority of the oils drip off, plunk it in the sugar mixture and roll it around.<br />
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Drizzle with chocolate syrup and you're done!<br />
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Here's one of the plain sugar ones split apart so you can see the inside. It does get fluffy and nice, and they do cure a sweet tooth, but...They don't taste like any donuts I've ever had.<br />
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All in all, these are definitely worth making, but if you expect donuts, I'd say you'd be disappointed. If you make them just expecting a tasty treat, then you're golden!<br />
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<3<br />
WWWookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com2tag:blogger.com,1999:blog-1438890925846075200.post-73705858481728728502013-07-17T11:52:00.000-07:002013-08-18T10:10:20.913-07:00Freezing Chicken Portions - i.e. How to Deal with that Econo Bag.Grocery prices are getting pretty damn outrageous. It is hard to make things stretch if you're on any sort of budget whatsoever, so learning how to use and put back those massive bags of cheap foods is more important than ever. You can, of course, just split the chicken up to a piece or two per freezer bag and pop it in the freezer raw, but sometimes I take a different method if I feel I'm going to be busy all week. I've been under the weather for about 2 weeks and unfortunately, when you're sick - especially for more than just a day or two - life doesn't just stop and you have to keep up, so all this being in the freezer to make quick, easy meals was so nice.<br />
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I started off with the raw chicken in a loaf pan. Two pieces. These bags of chicken thighs are just under 6 bucks for 10 pounds around here. Now, keep in mind they are full of bones, but I can feed us for a week and a half to two weeks off one bag (not to mention use the bones and skins to make stock to freeze). I pull out the smaller pieces to freeze raw to use for dinners with sides and cook and shred and freeze the large pieces as one of those is more than enough when doing pastas, casseroles, enchiladas, or whatever else. I did three batches of "basic" chicken seasoned with garlic, salt, and pepper with about 1/3 cup of water tossed in the bottom.<br />
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If you're lucky enough to have an oven, you could do all the flavors at once in separate pans, but I'm dealing with what I've got, which is a toaster oven because *SOMEONE* had to have the massive stove with 4 burners and a grill instead of an oven. A grill I used once. That'll teach me.<br />
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Anyway, bake at 325 until done...The time will depend on the size of the thighs, but you can usually tell by poking at them...If they are still at all springy, leave them alone.<br />
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Once they are done, put them on a plate to cool.<br />
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See this? This is good stuff. You can either cook the next batch of chicken in it instead of water or you can freeze it to save for soup broths and sauces.<br />
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For the second batch, I left that broth in the bottom, then added soy sauce, more garlic, and a little siriacha.<br />
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Once all the chicken was cooled, I picked it off the bone, labelled it, wrapped it, and tossed it in the freezer. I wrap the meat from each piece in separate packages as each of the larger pieces yields about a half cup or a little more, which is plenty for pastas or whatever for two.<br />
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For a bonus recipe, for dinner that night, I put 2 of the smaller pieces of chicken in the pan with the previous drippings and covered them in a garlic and black pepper marinade.<br />
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Paired with mashed potatoes and green beans and...oh yeah...<br />
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<3<br />
WW<br />
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<br />Wookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com0tag:blogger.com,1999:blog-1438890925846075200.post-76394244866676065682013-07-04T10:13:00.002-07:002013-08-18T10:12:54.247-07:00The Liebster AwardI got tagged for an award! <br />
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Yep. Just blurt it out like that because its never happened before and I'm stoked because I'm a huge fucking dork. <a href="http://sortlifeoutbuymilk.blogspot.com/" target="_blank">Sian over at Sort Life Out; Buy Milk</a> tagged me on this wing of the little blog manor for this one, so thank you! :) Will be ever so much fun. I am a dork. I am also fighting to get it to make the text bigger, so if you are having trouble, bear with me.<br />
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<div style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;">
<b><u>Rules:</u></b></div>
<ul style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="margin: 0px 0px 0.25em; padding: 0px;">List 11 facts about yourself</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Choose 11 bloggers with less than 200 followers to nominate (not including your nominator)</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Ask 11 new questions for the bloggers that you nominate</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Answer the 11 questions given to you by your nominator</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">Thank your nominator and give a link to their blog</li>
</ul>
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<span style="color: #666666; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><br /></span></span></div>
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<span style="color: #666666; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;">Ok, here goes: 11 facts.</span></span><br />
<ul>
<li><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">I collect pretty much everything. Bones, Hello Kitty stuff, Sonic the Hedgehog stuff, Batman stuff, Ironman stuff, books, vintage dishes, knives & daggers, anything pertaining to Death Note...you get the picture.</span></li>
</ul>
<ul>
<li><span style="color: #666666; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;">I am a coffee/tea addict. I drink coffee all the time except when I am drinking tea. Hot, iced, however I can get either one, I'm happy. I almost always have either a cup of hot coffee, a glass of iced coffee, or a glass of iced green tea.</span></span></li>
</ul>
<ul>
<li><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">I don't like watch any sports except boxing. I love boxing. It has been pissing me off of late, but I do love it. The Wookie got me into it and now I just enjoy the hell out of it. Especially when it is one of the Klitschko brothers fighting for more reasons than just my love of boxing...</span></li>
</ul>
<ul>
<li><span style="color: #666666; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;">I don't like new things. Not when it comes to houses, most furniture, most decor, jewelry etc. I prefer the feel and look of vintage things or antiques and a lot of them are more solid and hold up better than newer items. This also applies to about half of my clothes. Vintage dresses I find in thrift shops tend to be cut for my rather...er...<i>ample </i>bosom, hips and ass<i> </i>better than most modern clothes.</span></span></li>
</ul>
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<li><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">I sing, have perfect pitch, and tinker with several instruments, though I'm not particularly good at any of the instruments. Singing always came naturally...Instruments, not so much.</span></li>
</ul>
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<li><span style="color: #666666; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;">I don't like diamonds. Never have. I have a few vintage diamond pieces that were gifts or that I found at thrift stores, but only a few. I've always preferred opals and sapphires. I stumbled across the <a href="http://diamondboycott.com/" target="_blank">diamond boycott</a> a year or so back and signed it, so if you haven't, you may consider it.</span></span></li>
</ul>
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<li><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">I can build stained glass windows.</span></li>
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<li><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">I love to go to cities to shop and hang out, but I grew up in the country and I prefer living deep in the woods.</span></li>
</ul>
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<li><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">I have a strange obsession with odd clothing. I have an ankle-length, red and black plaid, flannel dress with plaid ruffles at the bottom hem that are in all different colors and styles of plaid. It was the ugliest thing I'd ever seen on the hanger and I just knew I had to have it. I bought it and regularly rock the hell out of it in the winter and actually get as many compliments on it as I do odd looks.</span></li>
</ul>
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<li><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">I've been obsessed with Alice and Wonderland since I was about 4. Everything I see Alice in Wonderland anything (not the Disney abomination or the Burton - though his was okay), I have to have. This includes the actual books. If I see an edition I don't own and I have the money, its mine. The oldest one I have so far is a second edition.</span></li>
</ul>
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<li><span style="color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">I once had a pet squirrel.</span></li>
</ul>
<span style="color: #666666; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><br /></span></span><b style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"><u>Sian's questions:</u></b><br />
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<li><span style="background-color: white; color: #666666; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"><i style="font-weight: bold;">What inspires you most? </i> - </span><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"><span style="color: #38761d;">A ton of things. Some days its a picture, some its a song, a person, nature, a quote...It can be anything on any given day.</span></span></li>
<li><span style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"><i style="background-color: white; color: #666666; font-weight: bold;">Why did you start your blog? </i><span style="background-color: white;"><span style="color: #38761d;">- Originally, it was basically only going to be a cooking blog with maybe a few random crafts thrown in. We'd have friends our age (early - mid 20s) come over and be astounded at the things I would cook and always want to eat with us. I was shocked that none of them knew how to cook, many even had kids. I figured I'd post simple recipes with using as few mixes and boxes as possible for anyone who stumbled upon the blog that needed it. From there, it just sort of grew until I recently branched it into the three "wings". :)</span></span></span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"><i style="color: #666666; font-weight: bold;">What is the most precious item you own? (Precious as in monetary or sentimental value) </i><span style="color: #38761d;">- Physical item? A painting I have by a departed family member. It is the one material thing I can think of that absolutely could not be replaced.</span></span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"><i style="color: #666666; font-weight: bold;">What is your favourite quote? </i><span style="color: #38761d;"> - There are about a million translations of it, but this is my favorite one. It is from the <i>Book of Kells</i> by Giraldus Cambrensis. </span></span><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 13px;">"Look closely at it and you will penetrate the innermost secrets of art; you will find embellishments of such intricacy, such a wealth of knots and interlacing links that you might believe it was the work of an angel rather than a human being."</span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"><i style="color: #666666; font-weight: bold;">Do you have any interesting future plans for your blog? </i><span style="color: #38761d;">- Not really. I do this for me and to help out whoever find any of it useful. I'm not egotistical enough to think this will ever become some huge thing. I am not that interesting. :)</span></span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; line-height: 18px;"><i style="color: #666666; font-size: 13px; font-weight: bold;">You've been given an infinite budget for an evening to entertain. Who do invite (celebs/dead/fictional/location is no object), what do you serve, what entertainment do you put on and what do you wear?</i><span style="color: #38761d;"><span style="font-size: x-small;"> - This one is easy. Wearing something casual - jeans maybe. Coffee on a nice terrace somewhere with Zahi Hawass. Yeah, I'm that nerdy. Most people would probably pick a bunch of celebrities or hot people. I want to have coffee and a conversation with who I think is the most interesting person alive so I can ask him about 20 gazillion questions and hear every story he has to tell and probably just generally annoy the shit out of him with my inquisitiveness. </span></span></span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"><i style="color: #666666; font-weight: bold;">Describe your ultimate outfit.</i><span style="color: #38761d;"> - Since I went casual on the last one, I'll go big and dreamy on this one - anything by Zuhair Murad. His dresses are stunning.</span></span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"><i style="color: #666666; font-weight: bold;">What book affected you in the biggest way? </i><span style="color: #38761d;">- <i>The Poisonwood Bible</i> by Barbara Kingsolver. I've read it several times and it still gives me chills and I still discover something new every time I read it.</span></span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"><i style="color: #666666; font-weight: bold;">If you could only have three wishes, what would you wish for? (No wishing for more wishes!) </i><span style="color: #38761d;">- All around health. I got dealt the bad end of things genes-wise and it sucks. Natural talent for languages - it is extremely hard for me to catch on to anything language-wise. I've bought programs, taken classes - still only a few words will ever stick in my brain. Third is a 3-story gingerbread Victorian home with a wrap-around porch, large kitchen, turrets, and an attic so there's loooots of storage. Just park it in the yard, kthx.</span></span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"><i style="color: #666666; font-weight: bold;">Do you have an controversial opinions that would surprise your followers? </i><span style="color: #38761d;">- Probably. I support <a href="http://www.thevenusproject.com/" target="_blank">The Venus Project</a>. I do think it is something that will unfortunately probably never happen, as I am realistic, but I do think it is a great idea and support it and the fact that it is out there and others support it does show some amount of hope.</span></span></li>
<li><span style="background-color: white; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: 13px; line-height: 18px;"><i style="color: #666666; font-weight: bold;">What's the biggest secret that you're willing to admit here?</i><span style="color: #38761d;"> - Nothing I can think of, actually. I'm not really even interesting enough to have a bunch of secrets, lol.</span></span><span style="color: #38761d; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">Ok, 11 to nominate! :) That's tough because I don't follow too many blogs. Most of the ones I do, I don't ever see filling out these things and the few that do, I think have already been nominated! For sure, though, </span><a href="http://saiwaibeauty.blogspot.com/" style="font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: small; line-height: 18px;" target="_blank">Miss Saiwai Beauty</a><span style="color: #38761d; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;"> may have fun with this one. ^_^ Anyone else who wants to take on the challenge, consider yourself nominated and here are my 11 questions! Some stolen. All pretty random. I'm over-caffeinated. You're shocked, I know.</span></li>
</ul>
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<ul>
<li><span style="color: #38761d; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">Why did you start blogging?</span></li>
</ul>
<ul>
<li><span style="color: #38761d; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">What is your favorite mixed beverage? And spill the recipe! (No pun intended, actually.)</span></li>
</ul>
<ul>
<li><span style="color: #38761d; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">If you could visit anywhere in the world, where and why?</span></li>
</ul>
<ul>
<li><span style="color: #38761d; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">What is your favorite thing about yourself?</span></li>
</ul>
<ul>
<li><span style="color: #38761d; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">What is the thing about you other people always point out but you don't see?</span></li>
</ul>
<ul>
<li><span style="color: #38761d; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">If you got filthy rich and decided to start a charity, what would you start?</span></li>
</ul>
<ul>
<li><span style="color: #38761d; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">Do you have any hidden or secret talents?</span></li>
</ul>
<ul>
<li><span style="color: #38761d; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">How do you feel about Mars? (the planet)</span></li>
</ul>
<ul>
<li><span style="color: #38761d; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">What is your favorite movie and why?</span></li>
</ul>
<ul>
<li><span style="color: #38761d; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">What did you want to be when you were little? If you didn't become that, what changed your mind?</span></li>
</ul>
<ul>
<li><span style="color: #38761d; font-family: 'Trebuchet MS', Trebuchet, Verdana, sans-serif; font-size: x-small; line-height: 18px;">If you had a time machine, to when would you travel first and why?</span></li>
</ul>
</div>
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<span style="color: #38761d; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;">Have fun!</span></span></div>
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<span style="color: #38761d; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;"><3</span></span></div>
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<span style="color: #38761d; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;">WW</span></span><br />
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<span style="color: #38761d; font-family: Trebuchet MS, Trebuchet, Verdana, sans-serif; font-size: x-small;"><span style="line-height: 18px;">**Every time I tried to make the text bigger, it made more of it smaller. Blogger is fighting me today. You win this round, blogger. You win this round.</span></span></div>
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<br />Wookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com2tag:blogger.com,1999:blog-1438890925846075200.post-29425922831521782402013-07-02T05:20:00.000-07:002013-08-18T10:11:46.476-07:00Triple Post - 3 Ways to "Style" a Chicken MixtureSeeing as how I've been a very, very bad food blogger, I decided I'd attempt to make up for it with 3 recipes in one...and I even remembered to take final pictures for all but two, so you only have to use your imagination on one. As a result, this is a *VERY* image-heavy post.<br />
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I've been seeing recipes online everywhere for ages on assortments of different fillings for baked taquitos and I've been wanting to try them, but, since I'm me, I forgot all my recipe lists and had to wing it when I got to the store, so I ended up making my own oddball little recipe and finding even more uses for it than just taquitos.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghXY_GdRiIAeqBtAxY_oXvOjiebAVCkcyVnsvsVK5-vo9hjySLGaZL415frI4ODSQAeFmCtWTqkd9A2kltdplSQ6-McT60RFC5BhCRS0_8u8O2BEnhplq1fFKg8-caIAG_obf5aRyJwgYF/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghXY_GdRiIAeqBtAxY_oXvOjiebAVCkcyVnsvsVK5-vo9hjySLGaZL415frI4ODSQAeFmCtWTqkd9A2kltdplSQ6-McT60RFC5BhCRS0_8u8O2BEnhplq1fFKg8-caIAG_obf5aRyJwgYF/s320/001.JPG" width="320" /></a></div>
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First, I marinated the chicken. Nothing special, really, just a garlic and black pepper marinade I found on sale. I'd planned to use two pieces of it for dinner that night and only make taquitos with one, but a friend brought dinner by, so I didn't have to cook, thus it all got turned into the taquito mixture. Anyway, I let the marinade sit 24 hours and then took the chicken out to temper before cooking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4pf1iy_XEgdwWWSzheBxAyvdVKK0vylcXk4SFYNzNqM7x0slcWUa49m6CnEHY90bZ4S9bUwPhUU_QBi5EifxwaeYtjUINgmWSLDiVG3yGib9VYI7c3qJ0blfhqCCAyg4DG1edZUC2XMs/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd4pf1iy_XEgdwWWSzheBxAyvdVKK0vylcXk4SFYNzNqM7x0slcWUa49m6CnEHY90bZ4S9bUwPhUU_QBi5EifxwaeYtjUINgmWSLDiVG3yGib9VYI7c3qJ0blfhqCCAyg4DG1edZUC2XMs/s320/003.JPG" width="320" /></a></div>
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Heat a large skillet up to medium heat. I usually prefer cast iron for chicken, but this non-stick pan is the largest skillet I have and the only one all 3 would fit in.<br />
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Plop them all in and let them cook!<br />
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Flip them over...Yes, my skins stuck. Again. Still. <br />
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Once they look nice and gorgeous on the outside, you can take them out. They will be cooked again later, so whether you want to skillet them (new verb!) until they are completely cooked or just nice and pretty on the outside is completely up to you.<br />
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While your chickens are cooling enough to be dissected, grab the rest of your ingredients. For the taquitos, we'll be using one block of softened cream cheese, one can of corn, about 1/2 cup of shredded cheese of your choice (I used colby jack), some taco seasoning to taste - your own or a packet, whichever - and one poblano pepper. Mine was frozen from where I snagged a bunch on sale, so its in that saran wrap mummy up there.<br />
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Go ahead and shred your chickens, discarding the bones and skins, then add a few tablespoons of whatever drippings were on the plate to a skillet. You could use the same skillet if you're good, but I'm the epic chicken cooking failure, so with the skins all stuck on my old skillet...yeah.<br />
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Toss your chickens in the skillet, then add the taco mix and 1/4 cup of water until all the water is absorbed.<br />
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You should be left with this.<br />
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Once your chicken is taco-fied and in a bowl, add your poblano pepper while it is still nice and hot and stir it around and let it sit for a few minuets so they can soften a touch while the mixture cools some.<br />
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While they are softening, open the can of corn, drain it, then stir it into the mixture as well. Yes, corn. I feel better if there is a vegetable involved in at least some form, okay? Don't judge me. I'd have added black beans, too, if I'd had any.<br />
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Next, add about 1/2 cup of shredded cheese...<br />
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Then the block of cream cheese and mix it all up!<br />
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It should turn into something like this.<br />
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Now, to roll the taquitos! I'd bought these massive burrito tortillas, so I ended up cutting them into halves with a pizza cutter. I tried thirds first, but there was baaarely enough room to roll, so I swapped over to halves.<br />
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Once you have your pieces, spoon a thin line of filling into the middles. You don't want too much and you want to keep it an inch or so away from the ends to allow room for the filling to move. Let's face it: You take a bite of a taquito and if it is over-stuffed, all your filling goes pouring out of the end, usually landing into a molten white-hot pile in your crotch. Let us spare ourselves that pain.<br />
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After the filling is on there, dip your finger in a glass of water and lightly wet the outer edge of the tortilla. This will help it stick when you roll it and freeze it.<br />
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Roll it up and press down where the wet part was so it sticks.<br />
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Then, roll them up in wax paper to further hold them together and stack them in the freezer. Once they are frozen you can put them in whatever container or bag they will fit into, but I laid them flat on a plate to freeze so they stayed all straight and pretty. We'll see the final results later. :)<br />
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<div style="text-align: center;">
***Part 2***</div>
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Now, for the dinner recipe I did with the filling mixture, you'll need a can of chili.<br />
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Take about 1/3 of the chili and spread it over the bottom of a loaf pan.<br />
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Now, take two full tortillas, stuff them generously with the filling, and add extras if desired. I had a bit of nacho cheese left over in the fridge that needed to be used up, so I just put a little of that inside.<br />
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Roll them up, stuff them in the loaf pan, then cover them with the remaining chili and top with shredded cheese, and bake covered at 350 for 30 minutes. We'll see the results for this one later, too, and...holy cow.<br />
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<div style="text-align: center;">
***Part 3***</div>
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After those recipes, I STILL had chicken mixture left. I was out of tortillas, so I decided to try crescent rolls.<br />
I laid them out...<br />
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Spooned in a little filling...<br />
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Then, I rolled them up, sealed the edges, and baked according to the directions. These were pretty good, though my least favorite of the bunch. These are also the ones I forgot to take final pictures off, but I'm sure we've all seen a stuffed crescent roll anyway, so on to the good food porn!<br />
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These are how the taquitos turned out. Baked, not fried. I baked them pretty much like you would a store-bought taquito - 15 minutes at 350. They have a great flavor from the poblanos and are cheesy and quite good. I've cooked them both in the toaster oven and the rotisserie pizza thingie (14 minutes on that) we have and both work out great. Despite not being fried, they still have the nice, crispy exterior, but as an added bonus they stay dry and don't get your fingers all slimy when you pick them up. I figured it up and with prices around here it is about the same cost to make them myself as it is to buy them frozen, maybe a few cents cheaper. A lot of work, but not bad considering at least I know what's in these.<br />
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Now, for the big kahuna...<br />
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I'm not really sure what to call these. I was thinking maybe Wet Hens since they're sort of a wet burrito with chicken. Either that or "Holy Fuck these Rock". Seriously, so good. Unhealthy and evil? Oh, yes. But very tasty, especially when you cut off a bite and scoop some of that guacamole up with it. Not something I'll be making often due to the horrid unhealthiness of it all (even worse than my usual stuff lol), but definitely worth sharing and trying at least once.<br />
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<3<br />
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WookieWifeyWookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com2tag:blogger.com,1999:blog-1438890925846075200.post-63756274586161281522013-06-22T10:31:00.000-07:002013-08-18T10:14:16.243-07:00Crock Pot TortelliniI'm being horrible at this. I've been cooking lately, but forgetting to take pictures. So badly, in fact, that this one has no final picture! It was soooo good, though. I promise I'll try to do better in the future! :) I saw this recipe on pinterest, wrote down the ingredients that were on the pin description, but apparently forgot to repin it, so I don't know where it came from. I sort of changed it just a tad, anyway, but if this is your recipe, let me know and I'll give you a link! :)<br />
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Start layering in the crock pot, spinach, kale, and sausage. I chose this chicken sausage with mozzarella, artichoke and garlic because I started to drool a little when I saw it at the store. You could fry it first if you want, but I didn't bother, it was already fully cooked and it was a lazy day.<br />
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Add in 2 cans of diced Italian-style tomatoes (not drained), 1/2 a carton of vegetable broth, and a bag of frozen tortellini of your choice, I chose cheese...<br />
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And one brick of cream cheese, softened, chopped into bricks.<br />
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Turn the crock pot on high for about 3 hours or until the tortellini is done. This shit was amazing, although I did have to turn it on low and leave the lid off for a few minutes to let the sauce cook down a bit. It comes out this delicious, pasta dish with a creamy sauce and lots of sausage and vegetables and...damn I wish I'd remembered to take a picture of it! SORRY! :)<br />
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<3 WWWookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com2tag:blogger.com,1999:blog-1438890925846075200.post-18019713232735311222013-06-12T11:01:00.001-07:002013-06-12T11:01:26.003-07:00Small UpdateApparently, Google Friend Connect is going bye-bye. Thanks to <a href="http://sortlifeoutbuymilk.blogspot.co.uk/">Sian</a> (sorry I don't know how to make the little characters that go over letters!! LOL) for posting, because I'd not have had a clue. I guess I'm hiding under a rock somewhere. Either way, you will notice, on all 3 wings of the little blog manor, here, that on the right there has been a link added to follow by Bloglovin if you'd prefer. You can also follow by email, pinterest, twitter, or facebook, though I never update the last two, so please set things accordingly and BOO at Google for making us all have to change stuff! :)<br />
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<3<br />
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WookieWifeyWookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com0tag:blogger.com,1999:blog-1438890925846075200.post-56635244027401759032013-06-11T18:50:00.000-07:002013-06-11T18:50:12.927-07:00Crock Pot Pork ChopsI've been making a lot of crock pot recipes lately. It doesn't heat the house up nearly as much as running burners on the stove, so it has been great. This is one of those where you can just walk away until dinner which is nice.<br />
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Start off with squash, garlic, and chopped onion. I used 2 medium squash that were fresh from my sister-in-law's garden and delicious, half an onion, and a heaping tablespoon of garlic.<br />
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Next, dump in a can of collard greens and sort of spread them over the top. Don't drain them.<br />
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Add about 1/2 a bag of baby carrots...<br />
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And layer on some pats of butter...Oh yeah.<br />
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Next, add some kale. There's about 2 handfuls dumped in there, and I just tore it with my hands instead of chopping because I find it easier to skirt the big veiny parts on kale that way.<br />
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Add a heaping teaspoon of spicy mustard...<br />
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...then drizzle balsamic vinegar over the top, then pour in about 1/3 cup of water.<br />
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Now, layer your pork chops on, sprinkle them with salt, pepper, and a bit of meat tenderizer if desired, then drizzle a bit of Siriacha sauce over them.<br />
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Put the lid on, set the heat to low, and go away! No touchy for at least 4 hours! After that, check to see if the pork chops are done and if they are, then you are good to go!<br />
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This is as good as it gets as I completely forgot to take a picture once it was plated up! It was super delicious and healthy, though. The vegetable tasted just amazing. I could live off of greens, I think.<br />
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NOM!<br />
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<3<br />
WookieWifeyWookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com2tag:blogger.com,1999:blog-1438890925846075200.post-4333130360572240322013-06-03T12:45:00.001-07:002013-08-18T10:14:39.046-07:00Crustless Mini-QuicheThese are one of my favorite breakfasts/brunches to make on a really lazy day. They almost always come out great and go wonderfully with coffee or tea. Most people swear by a crusted quiche, but the first one I ever had was crustless and it has just always been what I've preferred.<br />
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Start off with a muffin tin or whatever you want to cook it in. I use a muffin tin because they come out all cute and finger-food friendly. Lightly coat your tin in butter, olive oil, or cooking spray. I usually use olive oil.<br />
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Crack some eggs into a bowl. I use 3 for this tin. Add about 3 tbsp of milk, some salt and some pepper and stir them up like you're making scrambled eggs. Chop up whatever else you are adding - I'm using frozen cooked sausage, cheese, and mushrooms in the Wookie's and green onion in mine. Fold them all into the egg mixture.<br />
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Pour into the tins! I added the cheese as an afterthought, so I just sort of poked it down in there with chopsticks.<br />
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Pop them into an oven at 350 for about 20-30 minutes or until they are cooked through, then let them cook a bit before removing and that's it. These can be made more or less healthy depending on what you have laying around and are great to get rid of leftovers - the spinach and green onion was left over from a previous recipe and I was going to add some spinach as well, but I'd already used all of it.<br />
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Are you a quiche fan? Crustless or regular?<br />
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<3<br />
WW<br />
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<br />Wookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com5tag:blogger.com,1999:blog-1438890925846075200.post-63945703491841204802013-05-26T06:17:00.001-07:002013-05-26T06:17:02.715-07:00Random Note about CommentsI've started getting quite a lot of spam comments, and in an attempt to keep you guys from having to fill out the horrid, dreaded captcha things, (they are the devil), I just manually mark the comments as spam and remove them once in a while. I thought of replying to them as if they are serious with smart-ass remarks since they NEVER match whatever the post was about, but I wasn't sure anyone else but me would find any humor at all in that and it may raise concern that I need even more help than I already do, and also it did seem like kind of a petty waste of time even to me...where was I? Oh yeah, deleting spam comments.<br />
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Sometimes I get a bit over-zealous when doing this.<br />
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Sometimes I stop after a minute because I'm not 100% sure if that last one I clicked when I was in full-on zoned-out, introduce the spam to its maker-mode was, in fact, spam or an actual comment.<br />
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This happened yesterday, so if one of your comments randomly disappeared, or if it happens in the future, then, uh, my bad. I get a bit click-happy sometimes. It isn't because I don't love you. <br />
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<3WookieWifeyWookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com0tag:blogger.com,1999:blog-1438890925846075200.post-58970853053392853402013-05-20T13:18:00.001-07:002013-08-18T10:14:56.801-07:00Fully Loaded Cornbread MuffinsThese are quite common, but delicious nonetheless, so here we go!!<br />
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First step, brown your beef and season it. Just for shits-n-giggles I used a fajita seasoning instead of a taco seasoning. Be sure to not get distracted, or you will end up with a few overly-brown pieces like the one that's flipped over and waving at the world above. Once it is done, take it off the heat and let it cool.<br />
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I couldn't make up my mind what cornbread to use, so I used one white and one yellow and mixed them, which turned out to be a good idea.<br />
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Next, you'll need one cup of corn (I used frozen), about 2/3 cup of shredded cheese of your choice, half a poblano pepper and half an onion. Dice up the onion and the pepper, removing the membrane.<br />
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Add all the ingredients except the cheese to your meat mixture. You can caramelize the onions and peppers before cooking the meat if you prefer, but if you don't, it leaves a bit of fresh flavor and crunch to the final product and I like that.<br />
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Next, mix up your corn bread mixes according to the directions.<br />
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Close-up shot of this little guy because I think he is SO CUTE. Its a Mini Bakey silicone spatula. I got a set of two of them off amazon for about 2 bucks and it is some of the best money we've spent as they are always in constant use and they are small enough to scrap peanut butter jars and such clean. Functional AND cute? Yes, please!<br />
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Anyway, add the skillet mixture and cheese to the corn bread batter, mix it all up, then plunk it in muffin pans. I used cupcake liners so they wouldn't be a pain to get out.<br />
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Bake according to the directions on the corn bread packages.<br />
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And NOM THEM ALL! This made about 2 dozen. They are freezer friendly and reheat amazingly well - the Wookie took them to work. He also claims they are great cold, too, but I preferred mine heated or at room temperature.<br />
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Enjoy!<br />
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<3 WWWookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com11tag:blogger.com,1999:blog-1438890925846075200.post-24028206535392430882013-05-06T05:40:00.000-07:002013-08-18T09:36:26.757-07:00Random Photo Post - Zoo EditionI know I said all further "random" posts will be plunked in the <a href="http://wookiewifey-crafts.blogspot.com/" target="_blank">Wookie/Romulan Craft Crossover</a>, but since this wing of the blog will be on temporary hiatus, I decided to put these here just for shits-n-giggles for those of you who prefer to only follow the recipes so ya don't feel unloved, left out, or bored!<br />
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A few weeks back, we went to the zoo. Again. We're such massive dorks that we usually go several times a year and are considering just buying season passes next year because we enjoy it so much that if we get passes it would be a nice thing to have for those "oh shit, we're bored but broke" days. <br />
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Mostly we go on Mondays because it is usually completely dead, so you can take your time at each exhibit watching the animals, but on this particular time (and the first time I ever remembered to bring my camera <i>and</i> batteries, of course), there was some sort of field trip going on so there were absolute <i>swarms</i> of kiddos running around, therefore there aren't too many pictures and the ones I have aren't that great, but I promise to get many more and much better ones if I can next time we go!<br />
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This is a water feature thing that I always just love every time we visit. It reminds me of that movie <i>Congo</i>.<br />
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Komodo dragon! He wasn't very cooperative, so part of the words etched on the glass had to be in the shot. He should really work on that whole "consideration" thing a bit more.<br />
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Like this little guy! He knows what's going on. As soon as I got my camera out, he hopped up on the little tower thing and started posing like it was his only chance to get on the cover of Vogue and he was NOT going to fuck it up. These little guys make my full-on Elmira from Tiny Toons "ZOMG NEED TO CUDDLE IT NAO" nerve go ape shit.<br />
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Flamingos! They weren't as pink as some I've seen, just a pastel pink instead of the vivid pink you see on some, but I've heard that is all related to their diet. Zoo, feed the flamingos the things that make them turn pink please! kthx<br />
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Giraffe...He wanted that tree with a zeal I usually reserve for cheesecake. We stood there for about 5 minutes while he just kept straining and straining and sticking his tongue out to reach the leaves.<br />
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Another one that knows how to pose, and quite majestically.<br />
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I thought this little guy was cute.<br />
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I don't remember what these are, but I liked the color on the blue one.<br />
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Albino skunk!!! I'd never seen one of these and don't remember him being there before, though he could have been in one of their little hiding places in the exhibit. He's so cute, though, and had the prettiest pink eyes.<br />
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A blurry shot of bats. The nocturnal room was particularly packed with kids and they were all squeaking and the echo in there is horrendous and after a few seconds it sounds like the shrieks are <i>in</i> your head, so I snapped a few quick shots and got out asap, but hopefully I will get better pics next time as the bats are my favorite. I also love the reptile room, but due to the crowd, we skipped that all together.<br />
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Glad I had my camera this day as this is the closest this one's ever been to the fence. He was sleeping so peacefully and I just wanted to curl up and cuddle him...bad idea, I know, but he just looks so lovable.<br />
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Mr. Bear. He always looks forlorn. This is the happiest I've ever seen him.<br />
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A cougar. I've always thought these are so beautiful. Growing up, we had some family friends who raised them and I got to feed the babies once and good GOD they are cute. Funny story: The zoo has, for several years now, been having a problem with buzzards. They seem to have just moved in, presumably for all the free grub. They cover every exhibit, except there wasn't a single one in this one. Only a pile of feathers. I can hear how that went now:<br />
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Mr. Buzzard: "Imma eat your food, kthx."<br />
Mr. Cougar: "Gettin' real tired of your shit, man."<br />
Mr. Buzzard: "Trolololol."<br />
Mr. Cougar: *nom*<br />
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Gator. I'm pretty well obsessed with them. I think they are gorgeous, I've always wanted to hold a baby one. Also, they make beautiful bags and shoes, and taste scrumptious.<br />
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That's all for this round of zoo pictures, but as I said, I will be sure to get more next time we go!<br />
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So, how about you? Are you a huge, over-grown dork that still loves the zoo? <br />
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I hope everyone has a great week! :)<br />
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<3<br />
WW<br />
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<br />Wookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com2tag:blogger.com,1999:blog-1438890925846075200.post-32831908917931600312013-05-04T11:45:00.002-07:002013-05-04T11:45:51.456-07:00News Time!Sadly, the cooking blog will be on a break for several weeks, so if you like the <a href="http://wookiewifey-crafts.blogspot.com/" target="_blank">crafts</a> and <a href="http://wookiewifeys-romulanvanity.blogspot.com/" target="_blank">beauty review</a>s, be sure to follow those as they will be being updated as usual. There's about to be a jaw surgery in the household and doing a lot of cooking would be just cruel, and though I'm a bitch, I'm not THAT much of a bitch. However, I will be making lots and lots of malts, I'm sure, and I use my dad's recipe, which is splendid, so I'll try to post it.<div>
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The good news is, after that stint's over, I plan to begin to delve into my great-grandmother's recipes I have laying around here as well as a collection of recipes that belong to an old family friend who is an amazing cook, so there will be a lull in recipes, but after that it should be back to the at-least-once-a-week schedule!</div>
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WW</div>
Wookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com0tag:blogger.com,1999:blog-1438890925846075200.post-21160006014300627932013-05-02T08:11:00.002-07:002013-05-02T08:11:13.417-07:00Undiscovered Country<br />
So I figured it was time to shake things up a bit. I know there are a lot of people who read ONLY for recipes, crafts, or reviews, so here's how things will be from now on:<br />
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How to Feed a Wookie will be cooking and recipes only.<br />
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<a href="http://wookiewifeys-romulanvanity.blogspot.com/" target="_blank">Wookie Wifey's Romulan Vanity</a> will be all about makeup, skin care products, beauty reviews, hair, jewelry, etc.<br />
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<a href="http://wookiewifey-crafts.blogspot.com/" target="_blank">The Wookie/Romulan Craft Crossover</a> will be crafts, photo posts, DIYs, organizing, and just whatever other random shit I decide to go on about that day. All nerd types welcome.<br />
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I'll provide links to the other blogs on each blog on the top right-hand side for easy navigation, but in the meantime there may be a bit of a lag in posting and things may mysteriously move around on here and the new blogs for a few days.<br />
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Also, you may note, the conspicuous Star Trek theme to the new "wings", if you will, of the little budding blog manor here. As is mentioned in my <a href="http://howtofeedawookie.blogspot.com/2012/02/about-me.html" target="_blank">'about me'</a> thing, although the Wookie is a Star Wars fan, I am actually a Trekkie, yet somehow we live reasonably harmoniously despite our obvious nerd differences. This blog is about picky-man-friendly food and therefore earned his name in the title, but even though I am a Wookie's wife, I've always leaned more towards Romulan, myself. They tend to be emotional and passionate and that is probably a big reason why I've always identified with them!<br />
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Since I am very lazy, I will just add a link directory for all the past posts on the new blogs and post new things where they belong from here on out. I was going to draw new chibis for the two new sites, but I'll just end up using the ones I have. I didn't draw them and there's a reason for that. Mine didn't come out so well.... Don't forget to follow the ones you want to stay caught up on and fix any bookmarks and I hope you all enjoy the new stuff!<br />
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<3<br />
(the Romulan) Wookie Wifey<br />
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Wookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com1tag:blogger.com,1999:blog-1438890925846075200.post-90584455696078734862013-04-26T07:05:00.003-07:002013-04-26T07:05:33.026-07:00BirthmarksThis is just a quick, random post of something I read about this morning that I found humorous.<br />
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I read that your birthmarks are where you were killed in past lives.<br />
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I only have one.<br />
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It is a small, light, almost triangular-shaped spot on my right knee, so I guess in a past life I was an adventurer until I took an arrow to the knee! -.-<br />
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<3<br />
WookieWifeyWookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com4tag:blogger.com,1999:blog-1438890925846075200.post-81214855958751829872013-04-24T16:47:00.000-07:002013-08-18T10:13:53.346-07:00Tuna BoatsThis is a fun, light, crisp, easy recipe that is just perfect for summer. The success of this depends on how fresh and nice your cucumbers are, though. While this was good, the cucumbers I'd bought were a tad on the bitter/tart side, so I'd imagine with a sweeter one this would be ten times better. I got the idea for this recipe off of Pinterest, but as so often happens, it didn't link back to a source.<br />
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This starts out with the tuna recipe I use faithfully - my grandmother's recipe. I've had a lot of tuna made by a lot of different people, but nowhere else have I ever seen anyone put apples into it and that is a shame because it is just stellar. <br />
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Starting off, you'll need 3 cans of tuna in water or oil, your choice. Drain it well and put it in a large mixing bowl or container. I knew there'd be leftovers so I mixed it straight into a Tupperware bowl with a lid to save on dishes.<br />
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You'll also need 1/2 of an apple - red is best, but green works in a pinch - and half an onion of any color. The cucumbers are for the little boats. I made 4 boats and had plenty of tuna left over and could have made about 4-6 more. My eyes were bigger than my stomach, I couldn't even finish one boat, but the Wookie came to the rescue and ate all the rest!<br />
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Other stuff you'll need includes mayonnaise (not Miracle Whip), spicy or brown mustard, salt, pepper, dill pickles or dill relish, and garlic powder, the last two of which seem to have been camera shy on this day. -.-<br />
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Hard boil 3 eggs or one egg per can of tuna and let them cool completely.<br />
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Finely dice up the 1/2 onion and 1/2 apple and add them to the tuna along with 1tbsp of the mustard, 1 tsp garlic, salt and pepper to taste, and 2 tbsp of dill relish or finely chopped pickle. The mayonnaise is up to you. Some people like their tuna drier than others. I add mayonnaise until it is to the consistency I like it at, then squeeze in a little more since I'll be adding the eggs in later.<br />
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Peel your cucumbers and remove the seeds so they are hollow. I like to use a melon baller, it gets all the seeds out with one fell swoop.<br />
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Next, once they are completely cool, dice the eggs up and fold them into the tuna mixture. I like to do this after everything else is all stirred up so that some of the chunks of boiled yolks stay intact. If you mix them in as you mix everything else, they tend to break up and just sort of become one with everything. <br />
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Once your eggs are in, pop the whole thing into the fridge, covered, until it is nice and cold, then spoon the mixture into the cucumbers and sprinkle with some parsley.<br />
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That's all there is to it!<br />
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A close-up shot of the goodness.<br />
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Do you have a special tuna salad recipe that's been handed down?<br />
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<3<br />
WWWookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com0tag:blogger.com,1999:blog-1438890925846075200.post-12485943364619284612013-04-20T05:46:00.000-07:002013-08-18T09:36:54.571-07:00DIY Button MakeoverI tend re-purpose and/or re-vamp things. A lot. At any given time, I have boxes of small objects stashed all over just waiting for their turn in a project. <br />
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Recently, we sorted through a huge stash of buttons we had that we had no use for in their current state. You know how it is: You see one cool button you want, it is on a card of 6 for like 2 bucks, so you buy the card, pin the one button to a bag or coat, then the rest rot in a drawer somewhere.<br />
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Not anymore!<br />
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Here's the leftover, abandoned, and unloved buttons before. Some buttons sort of clip together and have paper between them so you can pretty well easily replace whatever is in them, but these weren't like that.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDiJ6ZOE53Sn0wAm2N0cnxO3ySWzte-wfqC7OomFjJPI1ky4ToJ4qwAA_loTC6nc8wXppR8FLUzCdeMGFo7Q0S_dtLoSzLsr3oCl2dIUMV1WwPthbaf19xoq7gdnLf_CfUpO0-fDpmwkQq/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDiJ6ZOE53Sn0wAm2N0cnxO3ySWzte-wfqC7OomFjJPI1ky4ToJ4qwAA_loTC6nc8wXppR8FLUzCdeMGFo7Q0S_dtLoSzLsr3oCl2dIUMV1WwPthbaf19xoq7gdnLf_CfUpO0-fDpmwkQq/s320/021.JPG" width="320" /></a></div>
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I started out by putting 2 coats of white nail polish on them to cover the prints that were on there.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZTpDD7DyWMP6ALPwYEaT80zptdri2u5hsduBFT0CJSZrKKpbGiekjZEXZG6W_suASKw2Ce5VJldUYDpyJ2u9PJsnWDl1u8tTIqr12-u_IrKODqJtvd_z_oGRd_dqwd7Ti6Ad2UOhdNuIz/s1600/022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZTpDD7DyWMP6ALPwYEaT80zptdri2u5hsduBFT0CJSZrKKpbGiekjZEXZG6W_suASKw2Ce5VJldUYDpyJ2u9PJsnWDl1u8tTIqr12-u_IrKODqJtvd_z_oGRd_dqwd7Ti6Ad2UOhdNuIz/s320/022.JPG" width="320" /></a></div>
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Then, I started layering on other colors. Most of these had a base color before I put the glitter over them, but the one with the glitter you already see on it was a hot pink jelly with holo glitter, so I wanted to just put several layers of that over the white so it would have a cool depth to it.<br />
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Once I had the base colors on, I started adding the glitters over them.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4sRVdSut4RQQgiD_MojxHjXNtF3EmRxJeNPQ8FWnx0HzyXmWsbSdyIq5Om_5QNIH1VBdEkW44wB7cB2_QCLVDQhGKjodrtevUNxcLJiwHHB0m_3eItxsAYxmHiQxqvrJp_V1-sK8uOs-m/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4sRVdSut4RQQgiD_MojxHjXNtF3EmRxJeNPQ8FWnx0HzyXmWsbSdyIq5Om_5QNIH1VBdEkW44wB7cB2_QCLVDQhGKjodrtevUNxcLJiwHHB0m_3eItxsAYxmHiQxqvrJp_V1-sK8uOs-m/s320/006.JPG" width="320" /></a></div>
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Once they were painted to where I was happy with them, I let them sit until completely dry, then I applied some cute Hello Kitty stickers to the centers. Well, roughly the centers. Some are a little off! >.<<br />
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Once that was done, I added a super thick clear coat. I just used Hard as Nails clear coat and put it on in very thick drips, then just sort of spread it around so it formed sort of a glaze. This worked better than I ever could have hoped! The buttons came out smooth, slick, and shiny just like they'd been pre-painting, even over the glitter.<br />
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That's it! Here's the rest:<br />
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Even though the sticker is a little off-center, the gold holo is my favorite. Sort of hard to get its full brilliance in the picture, but this think sparkles like it's nobody's business!<br />
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Have you ever re-done buttons? Any improvements or ideas you could add?<br />
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<3<br />
WWWookie Wifeyhttp://www.blogger.com/profile/00566251339256481049noreply@blogger.com2