On Tuesday, I worked from home so the windows guys could be in the house doing their thing. I spent most of the time in the basement because they were working on almost all of the first floor windows. The air was off because they were disrupting lead paint, etc. and we didn't want that dust circulated throughout the house. Anyway, the basement was chilly and I was wrapped up in a sweatshirt and a blanket.
And I was not alone in the sweatshirt and/or blanket. Something bit me. And bit me. And bit me. And bit me. Maybe somethings. It's like they were trying to get into my armpit but just couldn't, so they kept biting right around it.
I went to Urgent Care yesterday just in case, but they weren't really that helpful. The first guy who looked at me postulated eczema, then maybe contact dermatitis, then went for a second opinion from someone who came right in and said, "You've been chewed on!" They told me take some benadryl and rub some cortisone on them and see what happens.
They itch SO MUCH. I know for certain that my least favorite emotion is "itchy." (Some of you will get that.)
Click if you want to see the bites!( Ouch!Collapse )
This is how I make coffee. I start with fresh beans. If you like sweet coffee, this is the kind to buy: Biggby’s Creme Brulee. Seriously, do yourself a favor and get some. When we can afford them, we buy them. Right now, we’re using Dunkin’ Donuts regular blend that we bought at Costco in a five-pound bag.
We have the Krups Pro Grinder-Brewer, which Seaves bought for me for Christmas two years ago. It’s fantastic. It makes a really good cup of coffee, and you can adjust a bunch of different things from how fine the beans are ground to how strong the cup is.
Once the coffee is brewed, here’s how I transform it from coffee, which I don’t really like that much, into Sweet Deliciousness of the Gods, which I cannot go a morning without. Into a 20-oz Thermos coffee cup I pour:
I then fill up the cup with the freshly brewed coffee, stir, and I am set for the day.
We let Seaves sleep in on Saturday mornings. This is kindof a typical scene in the kitchen.
Thu, Mar. 3rd, 2011, 12:19 pm
We lost the buyers on our house. They rescinded their offer.
Mon, Feb. 28th, 2011, 09:06 am
Ella, at 1
Our baby girl is one today!
So we're cooking up one of my favorite slow-cooker meals this evening. The following recipe is from the Cooking Light cookbook "Slow Cooker."
Spicy Black Bean-Corn Casserole
3 tablespoons diced green chiles, divided
1/2 cup salsa
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) corn with red and green bell peppers, drained
1 can (10 oz) enchilada sauce
1/2 cup egg substitute
1 package (8 1/2 oz) corn muffin mix
2 tablespoons chopped bottled roasted red bell peppers
1 1/2 cups (6 oz) shredded reduced-fat Mexican blend cheese
6 tablespoons sour cream
1 1/2 teaspoons thinly sliced fresh cilantro
Coat slow cooker with cooking spray.
1. Place 2 tablespoons green chiles and next 6 ingredients in slow cooker, stir well. Cover and cook on LOW for 4 hours.
2. Combine remaining 1 tablespoon green chiles, egg substitute, muffin mix, and roasted red bell peppers in a bowl. Spoon batter evenly over bean mixture in cooker. Cover and cook 1 hour or until corn bread is done.
3. Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts.
Top each serving with sour cream, sprinkle with cilantro.
CALORIES 366 (30% from fat); FAT 12.4g; PROTEIN 17.2g; CARB 49.6g; FIBER 5.6g; CHOL 28mg; IRON 2.7mg; SODIUM 1,407mg; CALC 307mg