I've been working like a mad woman, so you will have to forgive my lack of blogging. Daniel, Mom and I are heading down to Mobile today and then over to Ocean Springs on Sunday to see Daniel's family. I can't wait to see everyone!
My brain is apparently not working yet, cause I can't think of anything interesting to share with you. I'll hopefully have something fun to blog about after this weekend.
Sorry.
Friday, August 31, 2007
Wednesday, August 22, 2007
What My Name Means
Lazy, but interesting post for today. Try it out: http://www.paulsadowski.com/Numbers.asp
You entered: Susan Sullivan Martin
There are 19 letters in your name.
Those 19 letters total to 70
There are 7 vowels and 12 consonants in your name.
What your first name means:Hebrew Female Variant of Susannah: Graceful lily.
Your number is: 7
The characteristics of #7 are: Analysis, understanding, knowledge, awareness, studious, meditating.
The expression or destiny for #7:
Thought, analysis, introspection, and seclusiveness are all characteristics of the expression number 7. The hallmark of the number 7 is a good mind, and especially good at searching out and finding the truth. You are so very capable of analyzing, judging and discriminating, that very little ever escapes your observation and deep understanding. You are the type of person that can really get involved in a search for wisdom or hidden truths, often becoming an authority on whatever it is your are focusing on. This can easily be of a technical or scientific nature, or it may be religious or occult, it matters very little, you pursue knowledge with the same sort of vigor. You can make a very fine teacher, or because of a natural inclination toward the spiritual, you may become deeply emerged in religious affairs or even psychic explorations. You tend to operate on a rather different wavelength, and many of your friends may not really know you very well. The positive aspects of the 7 expression are that you can be a true perfectionist in a very positive sense of the word. You are very logical, and usually employ a quite rational approach to most things you do. You can be so rational at times that you almost seem to lack emotion, and when you are faced with an emotional situation, you may have a bit of a problem coping with it. You have excellent capabilities to study and learn really deep and difficult subjects, and to search for hidden fundamentals. At full maturity you are likely to be a very peaceful and poised individual.
If there is an over supply of the number 7 in your makeup, the negative aspects of the number may be apparent. The chief negative of 7 relates to the limited degree of trust that you may have in people. A tendency to be highly introverted can make you a bit on the self-centered side, certainly very much self-contained . Because of this, you are not very adaptable, and you may tend to be overly critical and intolerant. You really like to work alone, at your own pace and in your own way. You neither show or understand emotions very well.
Your Soul Urge number is: 9
A Soul Urge number of 9 means:
With a 9 Soul Urge, you want to give to others, usually in a humanitarian or philanthropic manner. You are highly motivated to give friendship, affection and love. And you are generous in giving of your knowledge and experience. You have very sharing urges, and you are likely to have a great deal to share. Your concern for others makes you a very sympathetic and generous person with a sensitive and compassionate nature.
You are able to view life in very broad and intuitive terms. You often express high ideals and an inspirational approach to life. If you are able to fully realize the potential of your motivation, you will be a very self-sacrificing person who is able to give freely without being concerned about any return or reward.
As with all human beings, you are prone to sometimes express the negative attitudes inherent to your Soul Urges. You may become too sensitive and tend to express emotions strongly at times. There can be significant conflict between higher aims and personal ambitions. You may resent the idea of giving all of the time and, in fact, if there is too much 9 energy in your nature you may reject the idea. You may often be disappointed in the lack of perfection in yourself and others.
Your Inner Dream number is: 7
An Inner Dream number of 7 means:
You dream of having the opportunity to read, study, and shut yourself off from worldly distractions. You can see yourself as a teacher, mystic, or ecclesiastic, spending your life in the pursuit of knowledge and learning.
You entered: Susan Sullivan Martin
There are 19 letters in your name.
Those 19 letters total to 70
There are 7 vowels and 12 consonants in your name.
What your first name means:Hebrew Female Variant of Susannah: Graceful lily.
Your number is: 7
The characteristics of #7 are: Analysis, understanding, knowledge, awareness, studious, meditating.
The expression or destiny for #7:
Thought, analysis, introspection, and seclusiveness are all characteristics of the expression number 7. The hallmark of the number 7 is a good mind, and especially good at searching out and finding the truth. You are so very capable of analyzing, judging and discriminating, that very little ever escapes your observation and deep understanding. You are the type of person that can really get involved in a search for wisdom or hidden truths, often becoming an authority on whatever it is your are focusing on. This can easily be of a technical or scientific nature, or it may be religious or occult, it matters very little, you pursue knowledge with the same sort of vigor. You can make a very fine teacher, or because of a natural inclination toward the spiritual, you may become deeply emerged in religious affairs or even psychic explorations. You tend to operate on a rather different wavelength, and many of your friends may not really know you very well. The positive aspects of the 7 expression are that you can be a true perfectionist in a very positive sense of the word. You are very logical, and usually employ a quite rational approach to most things you do. You can be so rational at times that you almost seem to lack emotion, and when you are faced with an emotional situation, you may have a bit of a problem coping with it. You have excellent capabilities to study and learn really deep and difficult subjects, and to search for hidden fundamentals. At full maturity you are likely to be a very peaceful and poised individual.
If there is an over supply of the number 7 in your makeup, the negative aspects of the number may be apparent. The chief negative of 7 relates to the limited degree of trust that you may have in people. A tendency to be highly introverted can make you a bit on the self-centered side, certainly very much self-contained . Because of this, you are not very adaptable, and you may tend to be overly critical and intolerant. You really like to work alone, at your own pace and in your own way. You neither show or understand emotions very well.
Your Soul Urge number is: 9
A Soul Urge number of 9 means:
With a 9 Soul Urge, you want to give to others, usually in a humanitarian or philanthropic manner. You are highly motivated to give friendship, affection and love. And you are generous in giving of your knowledge and experience. You have very sharing urges, and you are likely to have a great deal to share. Your concern for others makes you a very sympathetic and generous person with a sensitive and compassionate nature.
You are able to view life in very broad and intuitive terms. You often express high ideals and an inspirational approach to life. If you are able to fully realize the potential of your motivation, you will be a very self-sacrificing person who is able to give freely without being concerned about any return or reward.
As with all human beings, you are prone to sometimes express the negative attitudes inherent to your Soul Urges. You may become too sensitive and tend to express emotions strongly at times. There can be significant conflict between higher aims and personal ambitions. You may resent the idea of giving all of the time and, in fact, if there is too much 9 energy in your nature you may reject the idea. You may often be disappointed in the lack of perfection in yourself and others.
Your Inner Dream number is: 7
An Inner Dream number of 7 means:
You dream of having the opportunity to read, study, and shut yourself off from worldly distractions. You can see yourself as a teacher, mystic, or ecclesiastic, spending your life in the pursuit of knowledge and learning.
Sunday, August 12, 2007
Coast Cooking!
I spent most of this weekend catching up on my cooking. Saturday I made a big pot of spaghetti sauce to freeze and use to use in lasagna. I also made Oriental Chicken casserole and froze it in 3 small pans for quick week night dinners. I saved two chicken breasts that I cooked for the casserole to use in fried rice this week. I used the broth from cooking the chicken to make chicken stock which I froze in 2 cup servings. Quite productive if I do say so myself!
Since we still had one container of shrimp from the coast (thanks Ms. Anna!), Daniel requested some Shrimp Etoufee. Daniel's aunt and uncle from Biloxi gave us two cookbooks for our wedding, so I used a recipe from Cooking on the Coast for the Etoufee. This cookbook was written by the O'Keefe family, so naturally has some wonderful coast recipes. Let's get started.
The ingredients (a few are missing from the pic, but I was too lazy to add them and take another pictures.
1/4 cup oil
1/3 cup flour
1 cup each; chopped onion, celery, bell pepper
2 cloves garlic, minced
1 pound crawfish tails or peeled deveined shrimp
2 cups chicken bouillon (a rich chicken stock is better)--hello stock from Saturday!
2 bay leaves
1/4 cup chopped parsley
1/2 bunch chopped green onions, reserve tops
2 tablespoons Lea & Perrins Worcestershire sauce
Salt, pepper and Louisiana hot sauce to taste
Pour oil in black iron skillet, stir in flour. Cook on medium-low until roux is brown, stir often. (I let mine cook about 15 minutes whisking frequently. I let the roux get to a nice golden brown.)
Before:
After:
Add onions (except green onion tops), celery and bell pepper and garlic. Cook until tender.
Add seafood, stock, bay leaf, a little salt and pepper. I also adding the worchestershire and a little Louisiana hot sauce at this point. In the future, I would add a little more hot sauce at this point, but you can always add more later if some don't like heat. Simmer 15-20 minutes.
Serve over hot rice with french bread for 'soppin'!
Daniel and Jonathan seemed to enjoy this dish mightily if the 1 serving of leftovers is any indication. They did request more heat though which is why i added the note above about more hot sauce while cooking.
For dessert, I made a blueberry cobbler recipe complements of my MIL (thanks again Ms. Anna!).
The ingredients are:
1 cup of self rising flour
1 cup of sugar
1 cup of milk
1 stick of butter
1 (I used 2) cups blueberries
**Please note there is no need to use a mixer for this recipe, but mine is so beautifully pistachio that it deserves to be documented on the web.
Heat the oven to 350 and melt the stick of butter in a square baking dish. While this melts, mix the first three ingredients above. Add the blueberries to the dish with melted butter and pour flour mixture over the top. Bake for about 30 minutes or until golden brown. Serve with Vanilla ice cream.
Yummy! Topping is more like cake than the usual biscuity topping. Ice cream makes it!
Since we still had one container of shrimp from the coast (thanks Ms. Anna!), Daniel requested some Shrimp Etoufee. Daniel's aunt and uncle from Biloxi gave us two cookbooks for our wedding, so I used a recipe from Cooking on the Coast for the Etoufee. This cookbook was written by the O'Keefe family, so naturally has some wonderful coast recipes. Let's get started.
The ingredients (a few are missing from the pic, but I was too lazy to add them and take another pictures.
1/4 cup oil
1/3 cup flour
1 cup each; chopped onion, celery, bell pepper
2 cloves garlic, minced
1 pound crawfish tails or peeled deveined shrimp
2 cups chicken bouillon (a rich chicken stock is better)--hello stock from Saturday!
2 bay leaves
1/4 cup chopped parsley
1/2 bunch chopped green onions, reserve tops
2 tablespoons Lea & Perrins Worcestershire sauce
Salt, pepper and Louisiana hot sauce to taste
Pour oil in black iron skillet, stir in flour. Cook on medium-low until roux is brown, stir often. (I let mine cook about 15 minutes whisking frequently. I let the roux get to a nice golden brown.)
Before:
After:
Add onions (except green onion tops), celery and bell pepper and garlic. Cook until tender.
Add seafood, stock, bay leaf, a little salt and pepper. I also adding the worchestershire and a little Louisiana hot sauce at this point. In the future, I would add a little more hot sauce at this point, but you can always add more later if some don't like heat. Simmer 15-20 minutes.
Serve over hot rice with french bread for 'soppin'!
Daniel and Jonathan seemed to enjoy this dish mightily if the 1 serving of leftovers is any indication. They did request more heat though which is why i added the note above about more hot sauce while cooking.
For dessert, I made a blueberry cobbler recipe complements of my MIL (thanks again Ms. Anna!).
The ingredients are:
1 cup of self rising flour
1 cup of sugar
1 cup of milk
1 stick of butter
1 (I used 2) cups blueberries
**Please note there is no need to use a mixer for this recipe, but mine is so beautifully pistachio that it deserves to be documented on the web.
Heat the oven to 350 and melt the stick of butter in a square baking dish. While this melts, mix the first three ingredients above. Add the blueberries to the dish with melted butter and pour flour mixture over the top. Bake for about 30 minutes or until golden brown. Serve with Vanilla ice cream.
Yummy! Topping is more like cake than the usual biscuity topping. Ice cream makes it!
Monday, August 06, 2007
Pesto and the best marinade ever!
I've been slammed at work, so my brain is too fried to come up with anything interesting today. Instead, I am passing on some recently requested recipes.
Pesto Bruschetta
Ingredients:
@ 2 cups fresh basil leaves (washed and somewhat dried)
1/2 cup pine nuts
1/4 tsp minced garlic
Extra virgin olive oil
fresh graded Parmesan cheese
salt & pepper
I use a small food processor to do the following:
Grind pine nuts until they are almost a paste. Add basil leaves and grind until a lovely green paste. Add garlic and a TBSP or so of olive oil and keep on grinding. Continue to add olive oil until paste becomes looser (think stone ground mustard consistency). Add a little S & P and as much grated parm as you like (I think I usually do about 2-3 TBSP). Give it one last pulse to mix those in and you are done with the Pesto!
I typically buy the Kroger 99 cent long french bread loaves and use about half of that for my the amount of pesto made above. I slice the bread to about a 1/4 to 1/2 inch think and brush one side with olive oil and lightly S & P. Toast in the oven for about 5 minutes on 350 degrees. Spread each with about a tsp of the pesto and sprinkle more parm cheese on top. Put back in the oven for another 5 minutes. Voila! You are done! For anyone who has never had pesto...you are insane. EVERYONE loves this appetizer!
Now, on to the best pork tenderloin marinade ever!
Ingredients:
Pork tenderloins (2 usually come in a pack)
1/2 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup bourbon (I use Makers Mark)
S & P
Put the above in a big ziploc bag and let it chill out all day in the fridge. Then throw the pork on the grill for about 20 minutes.
The first time I made this recipe, I left it at that, but this last time...I made a glaze to go over the meat before serving. Take the same ingredients above and let them simmer in a saucepan for about 10 minutes. Then add a TBSP of butter and mix it in until it melts. We poured that over the meat before serving. It rocks!
Pesto Bruschetta
Ingredients:
@ 2 cups fresh basil leaves (washed and somewhat dried)
1/2 cup pine nuts
1/4 tsp minced garlic
Extra virgin olive oil
fresh graded Parmesan cheese
salt & pepper
I use a small food processor to do the following:
Grind pine nuts until they are almost a paste. Add basil leaves and grind until a lovely green paste. Add garlic and a TBSP or so of olive oil and keep on grinding. Continue to add olive oil until paste becomes looser (think stone ground mustard consistency). Add a little S & P and as much grated parm as you like (I think I usually do about 2-3 TBSP). Give it one last pulse to mix those in and you are done with the Pesto!
I typically buy the Kroger 99 cent long french bread loaves and use about half of that for my the amount of pesto made above. I slice the bread to about a 1/4 to 1/2 inch think and brush one side with olive oil and lightly S & P. Toast in the oven for about 5 minutes on 350 degrees. Spread each with about a tsp of the pesto and sprinkle more parm cheese on top. Put back in the oven for another 5 minutes. Voila! You are done! For anyone who has never had pesto...you are insane. EVERYONE loves this appetizer!
Now, on to the best pork tenderloin marinade ever!
Ingredients:
Pork tenderloins (2 usually come in a pack)
1/2 cup brown sugar
1/4 cup apple cider vinegar
1/4 cup bourbon (I use Makers Mark)
S & P
Put the above in a big ziploc bag and let it chill out all day in the fridge. Then throw the pork on the grill for about 20 minutes.
The first time I made this recipe, I left it at that, but this last time...I made a glaze to go over the meat before serving. Take the same ingredients above and let them simmer in a saucepan for about 10 minutes. Then add a TBSP of butter and mix it in until it melts. We poured that over the meat before serving. It rocks!
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