That's right! We are expecting our first!! Due in August! 2 more weeks until we find out the sex!
Thursday, March 4, 2010
Baby on the way!
Friday, November 6, 2009
Thursday, October 29, 2009
Crazy Busy!
Life has been busy! My sister got married, we closed on our house. We went to Hawaii. We moved! Now we are unpacking and trying to get our lives back to normal!
I hope to post updates soon!
Until then! Here is us at our new place the first night we got keys!!!
Friday, September 4, 2009
Friday, August 28, 2009
Foto Friday!
Since we are going to start celebrating tonight for the hubby's birthday I decided on my favorite recent picture of him!
This is from our anniversary trip down south, right in front of Hearst Castle.
Happy Early Birthday Russ!!
Zucchini Risotto with Sun-Dried Tomatoes - WW
INGREDIENTS
1 tablespoon olive oil
3 1/2 cups vegetable broth
1/2 cup tomato juice
1/2 cup white wine
6 shallots, finely chopped
4 medium zucchini, diced
2/3 cup sun-dried tomatoes, chopped (I used fresh tomatoes from my garden)
1 1/3 cups arborio rice
1/2 cup chopped parsley
3 tbsp grated Parmesan cheese
salt and pepper to taste
DIRECTIONS
Combine the broth and tomato juice in a saucepan over medium-high heat. Bring it to a boil and then reduce heat. Keep at a simmer.
Heat the oil over medium heat in a large pan. Add the shallots and cook for 2 minutes until softened. Add the zucchini and cook until heated through, 5 minutes.
Add the rice, wine, sun-dried tomatoes and parsley, and stir until wine is absorbed.
Add 1/2 cup of the heated broth/juice combo to the pot and stir constantly until the liquid is absorbed by the rice and veggies. When it is, add another 1/2 cup and repeat.
Keep adding liquid, a half cup at a time, until it is completely absorbed. You must stir it constantly so that it is absorbed and so nothing sticks to the bottom of the pan. The stirring will also make the rice nice and creamy. You should be adding liquid and stirring for about 25-30 minutes.
Once all the liquid is absorbed and the rice is creamy, stir in the Parmesan. Season with salt and pepper to taste.
Makes 4 servings, (serving is 1 1/2 cup - 7 ww points)
Classic Apple Pie - WW - crustless
3 pounds Golden Delicious apples (about 8), peeled, cored, and cut into thin slices
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup sugar
1 1/2 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
In a large bowl, combine the apples, lemon juice, and vanilla. In a separate bowl combined 1/2 cup sugar, flour, cinnamon, and nutmeg; add to the apples and toss well. Transfer to a baking dish.
Bake at 350 for 30 minutes or until it is bubbling. Let cool on a wire rack.
This turned out awesome!!! I used a friends crust recipe, and just baked it for about 45 minutes.
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