food, crochet, merriment
our personal FAVORITE time of year.
Football season! And let me tell you
WE ARE READY!!
Because we take being the biggest fans in the entire world…
very seriously…
indeed.
In fact…
We even have our own mascot!
hee hee!
Go Patriots!
Go Vikings!
This moment~
A single photo – no words – capturing a moment from our lives.
A simple, special, extraordinary moment.
A moment I want to pause, savor and remember.
Happy football weekend everyone!
This moment…
A single photo – no words – capturing a moment from the week.
A simple, special, extraordinary moment.
A moment I want to pause, savor and remember.
Have a good weekend!
Nothing makes you hungrier than screaming your liver out for your favorite team at the Superbowl.
If you do the football thing like we do at this house–“kick off” the perfect game and totally “score” with these “goal” winning snacks–sure to “tackle” your “team’s” hunger.
I crack myself up.
Ingredients
1/4 cup sugar
1 teaspoon ground cinnamon
2 cups Cinnamon Chex cereal
2 cups Chocolate Cheerios cereal
4 cups popped popcorn
1/4 cup butter
Directions
1. In small bowl, mix sugar and cinnamon; set aside. In large bowl, mix cereals and popcorn.
2. In a small saucepan, cook butter over medium heat until melted. Pour over cereal mixture, stirring until evenly coated.
3. Sprinkle half of the sugar mixture evenly over cereal mixture; stir. Sprinkle with remaining sugar mixture; stir. Cook at 350 degrees for 7 minutes. Stir. Cook for 7 minutes more. Store in air tight container.
Oh, wait.
They aren’t actually playing…
Dang it.
Nevermind.
Happy Birthday Daney Boy!
with real, homemade noodles.
Dude…
The problem with this soup is that no matter how big your pan is—you can never quite make enough. I swear I could eat a big bowl of this soup every autumn day of my life–and deep into winter. Hmmmm…so simple and perfect. No creepy ingredients to scare the kids. Just good ol’ grama’s kitchen-type stuff–like the farm hands eat.
2 1/2 lbs. boneless chicken breasts, cut up
1 qt. water
4 carrots, cut into 1/2 inch slices
1 Tbsp. salt
1/4 tsp. pepper
2/3 cup rice (uncooked)
3 chicken bouillon cubes
2 chicken gravy packets
1 cup milk
2 c. uncooked noodles
Heat chicken, water, rice, spices and bouillon to boiling in a 4 quart pan; reduce heat. Cover and simmer about 30-45 minutes–or until carrots and rice are tender. If your liquid boils down too much, just add more a cup or so at a time. Mix the gravy packets and milk together in a measuring cup until smooth. While stirring, add gravy to soup mixture, slowly. Bring to gentle boil again. Drop uncooked noodles into soup and boil about 4-5 minutes or until the noodles float to the top. Cool a bit before serving. Serves 8…
unless you invite…
me over.
2 c. all-purpose flour
3 egg yolks
1 egg
2 tsp. salt
1/4 to 1/2 c. water
Measure flour into bowl; make a well in center and add egg yolks, whole egg and salt. With hands thoroughly mix egg into flour. Add water, 1 tablespoon at a time, mixing thoroughly after each addition. (Add only enough water to form dough into a ball.)
Turn dough onto well floured cloth covered board; knead until smooth and elastic, about 10 minutes. Cover. Let rest 10 minutes. Divide dough into 4 equal parts. Roll dough one part at a time. Cut dough crosswise into 1/8 inch strips with a pizza cutter. Use fresh or allow to dry.
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