Thursday, October 31, 2013

Happy Halloween!

This is one of my favorite costumes from several years ago--a carrot to my college roommate's rabbit! Looks pretty scary doesn't it?! Anyways, I hope you all have a fun and safe Halloween!

Tuesday, October 29, 2013

Bicycle Love

I've been commuting by bike for over a year now. In honor of this, I thought I'd spread the bicycle love. Enjoy these bicycle themed links!

Life is All About Balance Print

3144 Bicycle Sculpture by Ai Weiwei

Cute bicycle shirt.

Turn signals!  Brilliant.

Bicycle pint all those colors.

I'm intrigued by this lock holder...could be pretty handy if it worked well.

How to Ride a Bicycle print

I want this bicycle scarf.

Such a lovely print.

I like this photograph.

And this one, too.

Bicycle fabric

Bike planter! Awesome.

I would love to have a chalktrail.

Biking and reading? Hmm...sounds dangerous but delightful.

Sunday, October 27, 2013

A Rainy Day at Silver Creek Falls


Tuesday, October 22, 2013

Mom's Apple Cobbler

I love apple cobbler in the fall. I may be partial but I think my mom's recipe is the best.

Follow these steps for a delicious outcome:

Fill a 9x13 pan with about 6 cups peeled, sliced apples.

1 cup sugar
1/4 cup flour
1.5 tsp cinnamon

Sprinkle mixture over apples.

For delicious crunch topping mix:
1 cup brown sugar
1 cup oatmeal
1 cup flour
1/2 tsp soda
1/4 tsp salt
1/4 tsp baking powder

Mix together and cut in 1/2 cup butter. Press crunch mixture on top of apples and bake for 1/2 hour at 350 degrees.

Friday, October 18, 2013

Coloring Book Obsession

In case you've been wondering where I've been this past can blame my husband. He gave me this coloring book for my birthday and now for the past two days, the only thing I've done after work is color.

Its been a while since I've is so relaxing. And highly addicting.

Friday, October 11, 2013

Healthy Snack: Parmesan & Wasabi Edamane

I saw this recipe over here on A Beautiful Mess and thought I'd give it a try. I couldn't quite remember the recipe when I was making it so I basically just combined cooked edamane, parmesan cheese, and a tiny bit of wasabi paste. These lasted approximately ten minutes between me and my husband...let's just say they make a great snack for Sunday football!

Wednesday, October 9, 2013

An Oregon Corn Maze

My husband and I are pretty much corn maze professionals. We've been corn mazing every year since we've been together. Actually...even before that! The couple that corn mazes together, stays together...right?

Monday, October 7, 2013

Stumbled On Favorites

Made these cookies this weekend...nummy!

This is the cutest video ever.

Flying from an eagle's perspective...whoa!

Lip synch battle...made me laugh.

This would be awesome!

This is a funny prank.

I like this quote.

Water bicycle! I almost wish I had a lake to cross on my morning commute...

Another reason for me to read literary fiction! 

Thursday, October 3, 2013

Cheesy Quinoa Bake

This is the perfect meal for a cold, rainy day!

What you need:

1 cup prewashed quinoa, uncooked
1 tablespoon & 2 tsp olive oil
2 cups chicken stock
1 cup onion, diced
1/2 green pepper, chopped
2 cloves garlic, finely chopped
1 cup zucchini, cubed
1 15 oz can black beans, rinsed and drained
1 4 oz can diced green chiles
1 28 oz can diced tomatoes, drained
1 cup frozen corn
1/2 tsp ground cumin
1 tsp oregano
1 tsp chili powder
2 tablespoons lime juice
2 cups shredded cheese

What you do:

In a saucepan, heat 2 tsp olive oil over medium heat. Add quinoa and cook, stirring, for about one minute--it will pop a bit! Add chicken stock, stir, heat until it boils.  Turn the heat down to low and cook, covered, for 15-20 minutes. Remove the pan from the heat and let stand, covered, for 5 minutes. 

Preheat the oven to 375ºF. Spray a 9x13 with cooking spray. Set aside.  
In a large skillet, heat 1tablespoon olive oil over medium heat. Add onions & peppers and cook for 7 minutes--stirring occasionally. Add garlic and zucchini and cook 3 minutes. 

In a large bowl, add quinoa (fluff with a fork prior). Add onion/pepper/zucchini mixture, beans, green chiles, tomatoes, corn, cumin, oregano, chili powder, lime juice, and salt to taste. Mix thoroughly and transfer to 9x13 pan. Bake 30 minutes, mix in cheese, and bake 10 minutes more.
Head over here for the original recipe!