thought i would share my new haircut with you all as there is not too much new and exciting going on out here in nebraska.
Tuesday, January 29, 2008
new do
thought i would share my new haircut with you all as there is not too much new and exciting going on out here in nebraska.
Wednesday, January 23, 2008
It's a go!
I heard from our township today and they approved me for a home business. So Mosaic Massage is now up and running! Here's a picture of one of the drafts for my business card -- it's kind of close to what I ended up with. I'll try to take a better picture to upload. Wahoo!
Friday, January 18, 2008
Wednesday, January 16, 2008
Monday, January 7, 2008
update
John and Jamie's hard work on making speakers for my massage room have helped create this. . .
Friday, January 4, 2008
Tuesday, January 1, 2008
Roasted Candied Carrots!
Lucinda Speers fixed a wonderful dinner tonight of spinach/oyster parmesan soup, prime rib with horseradish sauce, potatoes au gratin, brocolli, and the following carrots. She said not to use so much olive oil in the roasting. The cumin, cinnamon, orange, brown sugar give them such a good flavor.
Candied Carrots
1 bunch young carrots, with tops (or reg carrots cut in strips)
1/4 cup extra-virgin olive oil (not this much)
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
1 orange, zested and halved
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees F.
Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.
In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.
Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.
Candied Carrots
1 bunch young carrots, with tops (or reg carrots cut in strips)
1/4 cup extra-virgin olive oil (not this much)
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
1 orange, zested and halved
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground cinnamon
Preheat the oven to 350 degrees F.
Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.
In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.
Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.
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