Tuesday, September 2, 2014
Selling old watches and stuff
I recently decided to clean out the old drawers and jewelry boxes and see what I could sell for any kind of real money. There wasn’t much. Mostly old costume jewelry but I had a few broken necklaces that I’m going to try and sell and one old watch. This whole being broke thing sucks the major. But I just keep reminding myself that it’s only temporary. Good thing. Because I’m out of stuff to sell now.
Monday, August 11, 2014
Blackened Oven Chicken
Ingredients:
1 tablespoon Paprika
1 teaspoon salt
1 tablespoon cayenne pepper (if you don’t want really spicy chicken, cut this to 1 1/2 teaspoons)
1 1/2 teaspoon ground cumin
1 1/2 teaspoon dried thyme
1 teaspoon ground pepper
1 teaspoon onion (or garlic) powder
8 large boneless, skinless chicken breasts
This recipe will yield enough seasoning to coat 8 large boneless, skinless chicken breasts.
Mix all dry ingredients in a bowl and set aside (you can also make this seasoning and put it in an old spice jar).
Wash and pat dry your chicken, lightly spray each side with cooking/baking spray (like Pam), coat in the seasoning (I sprinkled it on with a spoon then patted it in with my fingers covering all parts of the meat)
Heat a cast iron frying pan for about 5 minutes. Place the chicken in the hot pan and cook it for 1 minute on each side. Then place it in a baking pan (lightly sprayed also with cooking/baking spray)
Bake in oven on 400 degrees for 20 to 30 minutes, depending on the size of your chicken breast. Chicken is done with cut in center and juices run clear and meat is no longer pink.
Serve with practically anything. We like it with garlic potatoes and a green salad.
1 tablespoon Paprika
1 teaspoon salt
1 tablespoon cayenne pepper (if you don’t want really spicy chicken, cut this to 1 1/2 teaspoons)
1 1/2 teaspoon ground cumin
1 1/2 teaspoon dried thyme
1 teaspoon ground pepper
1 teaspoon onion (or garlic) powder
8 large boneless, skinless chicken breasts
This recipe will yield enough seasoning to coat 8 large boneless, skinless chicken breasts.
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| Photo from Google Images |
Wash and pat dry your chicken, lightly spray each side with cooking/baking spray (like Pam), coat in the seasoning (I sprinkled it on with a spoon then patted it in with my fingers covering all parts of the meat)
Heat a cast iron frying pan for about 5 minutes. Place the chicken in the hot pan and cook it for 1 minute on each side. Then place it in a baking pan (lightly sprayed also with cooking/baking spray)
Bake in oven on 400 degrees for 20 to 30 minutes, depending on the size of your chicken breast. Chicken is done with cut in center and juices run clear and meat is no longer pink.
Serve with practically anything. We like it with garlic potatoes and a green salad.
Monday, August 4, 2014
Calling All Opinions
I'm considering making a page on the blog for reviews and converting this site over there.
What are the pros/cons of such a move, in your opinion?
Ready? Set? Go|!
What are the pros/cons of such a move, in your opinion?
Ready? Set? Go|!
Whose Lucky? I am!
Having a musician in the house can be a blessing and a curse. The noise level can become unnerving, but
holiday gift giving is a piece of cake!
Then there are the special gifts one receives from the musician, such as
songs written or performed just for you, and music compilations that are one of
a kind. As a parent, I believe the fact
that my daughter is a musician is just another thing that makes me one of the
luckiest parents alive.
Monday, July 21, 2014
It is a serious issue, these dangling cords
I’m going to tell you a little secret: I’m a closet OCD. Not officially diagnosed,
and I’m not in need of therapy just yet, but I have my moments. Like when I have to separate my Skittles into color
groups before I can eat them (this does NOT apply, however, to M&Ms). And like how I count stairs as I walk them and bathroom tiles while I’m doin’ my bizness; and how the cords behind my computer
drive me batty and will completely derail my train of thought if I spy them
with my little eye (same as the cords behind my TV/DVD/VCR, etc). However I have found that heat shrink wrap
works wonders for my cord situation, and it is not sticky and gross like
electrical tape or nearly as tacky as using those little wire tie things. So, if you’re borderline OCD like me, or if
you just have a peeve about those danged cords, do yourself a favor and buyheatshrink
plastic tubing. Don’t
thank me. I live to serve.
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