Once upon a time there was a little red hen who lived in a big city.
She hopes to have her own fluffy yellow chicks someday.
But for now she is busily scratching about the yard.
I must admit, I'm pretty tickled with my new iPhone 4G. The photos and video are terrific and I can use apps like Hipstmatic to make something as simple as my breakfast look soooo coool.
Two weekends ago some friends and I went kayaking on the East river. You may be surprised by this but yes, you can kayak on the East river. It was a lot cleaner than I anticipated and one of the coolest experiences I've had in NYC to date! It offers a different perspective on the city and great views of the Manhattan skyline. You can't beat the price either-it's FREE!
Today a beautiful young woman turns 17. She has brought lots of joy,laughter, and pop culture to our lives. Let's take a look back shall we?
leo dicaprio in titanic hillary duff the olsen twins the jonas brothers john and kate plus eight high school musical little people big world the duggars and of course, kirk cameron
i'm thankful for my sister and her lovely spirit. have a happy birthday!
Lord, thank you for the gift of my mother. As you know, today is her 50th birthday. Thank you for her spirit of hospitality, sense of humor, and faith. Thank you for blessing her with four children and giving her the patience and energy to shower them with lots of love. Amen.
p.s. thank you for pink tulle and metallic ballet slippers-they make me smile.
You probably never thought about it, but the sugarsnap pea really is one darling of a legume. She's got more attitude and crunch than her cousin the snow pea, but is much sweeter than her brother the string bean.
I made some of these little beauties this evening and it was a super fast and healthy side dish.
Sugarsnap Peas Ingredients: 2 1/2 cups sugarsnap peas 3/4 tablespoon olive oil 1 clove of garlic, minced 1 tsp crushed red pepper flakes salt and pepper to taste
Directions: Trim the tips of the snap peas. Lightly steam in a saute pan with water or an electric rice cooker. Next, place the olive oil in pan over medium-low heat. Once oil has heated, add the garlic and cook for about 2 minutes. Add the crushed red pepper flakes. Add your sugarsnaps and toss in the oil garlic mixture. Add a pinch of salt and black pepper. Cook for about 4 minutes. I like to let the peas get some brown on 'em.
I am a 20-something gal, currently working in and running around New York City. I am humbled and challenged by my faith. I love listening to folk and bluegrass, cooking, talking in my sleep, chocolate pie, lemons, the smell of clean laundry, and my family.