Mr Poopers Day Out » Recipes

Working On…

preita — Sun, 12 Dec 2010 00:25:06 +0000

A new hat design is almost available and I am amazed that this has also become the Mr’s new favorite hat.

Can you believe that’s he’s actually smiling in a photo? It’s crazy pants I know! This hat started off just as a twisted stitch rib but I honestly really like the diagonals and perspectives of the leaning band of left stitches. The hat is currently open to testers and I am going to publish it next Saturday.

We actually have quite good light in our kitchen and since I haven’t put anything on the walls not a bad backdrop either. I’m going to try to keep this space CLEAN so I can have quick knit photo shoots here.

Photographing myself is not always a winning combination but I quite like this shot. This hat too will be available soon.

This hat needs for me to sit down and figure out the pattern repeat in more sensible terms but I like it non-the-less.

Not only have I been designing hats but I’ve been baking like a drugged out 50′s house wife too!

Though I’m not sure that most people would approve of bacon cookies. I am here to tell you though they are awesome and as soon as I figured out the right combination (no Martha Stewart did not hit the mark on these ones at all) I will be sharing it with all the foodie bacon lovers out there.

And in case bacon isn’t your bag I have been making normal cookies too. Russian Tea cakes have always been dear to me. My mom used to make them by the gallon and freeze them. Now that I’m an adult I realize why. They go SOOOO fast!

Other than baking and knitting I put up both of our Christmas trees. Yes, we have 2.

Now, the Mr and I are off to his holiday party at some fancy hotel in Portland. I wish one year everyone would say “screw it! we are going bowling & you all get free beer!” now that would rock, but alas I have to wear heels and remember to keep my language clean.

We also may have found Tank a sister, I don’t want to get too excited about it because she’s at the same pound that we got Tank from and she might not be there when I drive down to CA on the 20th. She looks just like him and is a Great Dane mix too. Fingers crossed!

Lets Get This Party Started

preita — Mon, 05 Jan 2009 19:56:53 +0000

So this is 2009, and what have you done with it so far? Yes, it’s only a few days and many of us are probably already pushing off our new years resolutions, but some of are doing them in force. I’ve been writing quite a bit the last few days, fleshing out my story and getting a good a good feel for my characters. I have set up the lap top on the coffee table and have found it quite nice to sit on the couch and write. The Mr has been an amazing help. Every day I bring him a few new pages for him to proof and pick his brain. Only my dad has read more fantasy (and honestly, just plane books) than the Mr. Dad, trust me I’m shooting an email your way for critiques too.

Speaking of books? I picked up and finished Monster Hunter International by Larry Correia this weekend. My dad had sent this book to the Mr for his birthday this last August and though the Mr has read it roughly four (maybe five?) times already I had never really thought about it. The Mr reads the same book about five times each before it hits the shelf. Every flat surface in our house has at least one book on it as he usually reads five at a time (don’t ask me how either cause I can’t even read with the TV on).

So yeah, honestly people? This book freaking rules. I usually don’t review books and honestly don’t always recommend books cause if I recommend Terry Prachett I usually get back “OMG Have you read The Secret” and my brain instantly turns to mush so this is a big deal. I think the whole thing is brilliant and pretty damn funny, probably one of the reasons that I like it so much is the main character could probably be the Mr’s twin (except for the gun & violence thing). So yeah, I heard that they are doing a second printing of this the summer of 2009 I would definitely recommend you going and ordering a copy.

So yes, in other news? I am baking bread. I may have found my new addiction for the year of 2009. As knitting was my (and lets face it, IS) current addiction of 2008 I’m adding another skill to my giant bag o tricks. 5 minute artisan bread is awesome. My dad bought me this book for my birthday and this is honestly the first time I have tried baking bread out if it (yeah I know, I’m lame). It was seriously easy and the result is fucking awesome. So I want to know, if there are really only 4 ingredients in basic white bread, how come there are 20 listed on the bag you buy from the store? Something to think about.

I made bread & it was fucking tastey

In other news I still think this year is going to rock, I just have the all around feeling that this is the year that is going to make up for the last two. My SIL is finally getting some sort of divine intervention with her condo of doom and will soon be free from the continuing advance of the army of black mould, and honestly, if that’s the only good thing that happens this year, well I say “Fuck Yeah” for it.

One Month & A Recipe

preita — Wed, 05 Mar 2008 16:54:54 +0000

Yesterday marked my one month membership with weight watchers. I have lost 9.8 pounds so far & am feeling great about that. I haven’t been this weight I am currently at in almost 2 years. I have decided that for every 10 pounds I loose I’m going to add another charm to my Pandora bracelet for motivation

Also, there has been lots of knitting going on, but no progress pictures yet. I will get them up, I swear!

So here is your recipe. It’s totally delish & was a huge hit with the entire family.

Cayenne Rubbed Chicken With Avocado Salsa

Ingredients:

1/4 tsp cayenne pepper
1 tsp table salt
1 tsp black pepper
1 medium avacado pitted & cut into chunks
2 TBSP fresh lime juice
4 chicken breasts, skinless & boneless
1 bup coursely chopped onions
2 TBSP olive oil

Instructions:

In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon black pepper, and Cayenne pepper. Rub all over chicken.

In a large skillet heat oil over medium heat and cook until browned on the outside and opaque throughout (8-10 minutes per side).

Meanwhile in a medium bowl combine onion and lime juice, set aside, just before serving fold avocado chunks into onion mixture, season with salt and pepper. Serve chicken topped with salsa.

Eating Should Be An Experience, Not A Trial.

preita — Tue, 19 Feb 2008 20:27:47 +0000

I know that I am not the only one watching what I eat and trying to loose a few pounds. I am also probably a lot like you, I won’t eat it if the “food” is obviously diet food. Also I have a husband I have to think about. He’s no small man & will only indulge me for so long. So what do you cook that will look like “real food”, taste like “real food” & is (the biggest winner for me) EASY. I’ve been going to weight watchers for a little less than a month. There are some things that I can appreciate with their meals, but others are just not practical. Do they cover a subject of “Tasting like you are overindulging but really not & no one will be able to tell?”

No. Frankly they do not. So I’m going to. These recipes are not invented by me, rather by Martha (Stewart, or most likely her Staff). They come from Everyday Food. And since I am on weight watchers I have broken them down into the weight watchers recipe calculator & give you the number of points per serving. Craziness huh? So here is the first of probably weekly installments.

Goat Cheese Ravioli With Parsley Sauce

POINTS® Value: 6
Servings: 2

Preparation Time: 30 min
Cooking Time: 30 min
Level of Difficulty: Moderate
Course: main meals

Ingredients

3 oz soft-type goat cheese
1/4 cup fat-free ricotta cheese
1 clove garlic clove(s)
1/8 tsp freshly grated nutmeg
1/4 tsp table salt
1 tsp black pepper
12 items wonton wrapper(s)

Instructions

in a small bowl use a fork to mash together goat cheese, ricotta, garlic and nutmeg until smooth; season with salt and pepper and stir to combine.
assemble ravioli and place on baking sheet lined with parchment paper (if making ahead, cover ravioli with plastic wrap; refrigerate up to 1 day, then transfer ravioli to a large resealable freezer bag, freeze up to 1 month).
Bring large pot of salted water to a boil. reduce to a bare simmer. Drop ravioli into water, one at a time, stirring them gently to prevent sticking. Cook until al dente. 5-7 minutes. (Cooking time is same for frozen ravioli).
Using a slotted spoon, transfer ravioli to a paper towel lined baking sheet and arrange in a single layer to drain briefly. Divide between two plates, drizzle parsley sauce and serve immediately.
**Parsley Sauce**
In a small bowl stir together 2 tablespoons finely chopped fresh parsley, 2 tablespoons olive oil, 2 tablespoon grated Parmesan and 1 teaspoon water. Season with salt and pepper.