You can find more great wristlets and other items here: http://djstoreroom.artfire.com
This photo is the property of Djstoreroom please do NOT use without her permission.
Friday, February 27, 2009
Friday's Favorite.....Bring on Spring
Ah, I am SO ready for spring to hit. Today I've picked out one of my favorites from Djstoreroom. I've been eyeing her items for several weeks now and very soon I'm going to treat myself :O)
Thursday, February 26, 2009
Firecracker Grilled Alaskan Salmon
INGREDIENTS
8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt
DIRECTIONS
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
8 (4 ounce) fillets salmon
1/2 cup peanut oil
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 tablespoons green onions, chopped
3 teaspoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons ground ginger
2 teaspoons crushed red pepper flakes
1 teaspoon sesame oil
1/2 teaspoon salt
DIRECTIONS
Place salmon filets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.
Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.
Funny for Today
Don't Forget to Clean Your Computer Screen~
I know you don't clean your screen very often and it is hard to do the inside, so here(http://www.raincitystory.com/flash/screenclean.swf) is my present to you.
I know you don't clean your screen very often and it is hard to do the inside, so here(http://www.raincitystory.com/flash/screenclean.swf) is my present to you.
Tuesday, February 24, 2009
New Addition to Sweet Treats by Maryann
This one's got me thinking of summertime~Coconut Lime Cookies Yum!
You can find them here: www.sweettreatmaryann.etsy.com
Maryann
Monday, February 23, 2009
Household Heroes
*Baking Soda: Clean tubs,toilet,and tiles with baking soda and a brush dampened with water.
*Vinegar: Dip an old toothbrush in vinegar and use it to clean offmildewed grout between tiles.
*Lemon juice: Put the juice on a sponge and wipe shower doors to remove soap scum.
*Chlorine bleach: Get rid of mildew and mold on shower tiles with a solution of one part bleach to five parts water. Scrub with a stiff brush.
*Dryer sheet: After you've finished cleaning the faucets, rub a sheet of fabric softener on them to polish and shine.
*Vinegar: Dip an old toothbrush in vinegar and use it to clean offmildewed grout between tiles.
*Lemon juice: Put the juice on a sponge and wipe shower doors to remove soap scum.
*Chlorine bleach: Get rid of mildew and mold on shower tiles with a solution of one part bleach to five parts water. Scrub with a stiff brush.
*Dryer sheet: After you've finished cleaning the faucets, rub a sheet of fabric softener on them to polish and shine.
Friday, February 20, 2009
It's Time Once Again....
for another Friday favorite. This week I'd like to introduce you to TwistedRiverClay.
I'll admit it; I LOVE pottery and I think I've found the perfect mug for my morning coffee; the colors are very sootheing.
Twisted River has so many great items I had a hard time choosing ONE item as a favorite. Want to check them out?
*Photo is property of TwistedRiverClay please do not use without their permission
Thursday, February 19, 2009
Double Tomato Brushetta
INGREDIENTS (Nutrition)
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
DIRECTIONS
Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.
6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
DIRECTIONS
Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.
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