Why watch TV when you can....

I am one of the many or the few, I don't know which that wear glasses. I don't like to, but contacts seem to irratate my eyes and leave the dry. I've been through several different kinds of contacts and it's just easier and less bothersome (some of the time) to wear glasses (maybe someday we'll try the laser surgery if I can). Any way, recently, my 3 year old discovered that he can watch his favorite TV shows while looking at my glasses. When I am sitting next to him on the couch, I can look at the TV and he can in turn look at my glasses and see the reflection of the show on my glasses. How fun, or should I say funny?

I've made the big time!

Well the hubby informed me the other day that if you go to www.google.com and search for "uncultured swine" (the title of one of my posts) that my website is third on the list!!! Wooohoo! How he figured that out I have NO CLUE and who in their right mind is going to search for that? Oh well I made the top three!!! My hubby should be pretty impressed because they have been working on getting their company website ranked higher and I didn't even do anything.

Recipe "Monday"

Sushi Rolls

4 c. rice
4 c. water

1/3 c. vinegar
5 Tbs. sugar

1 Tbs. salt
eggs, beaten with a little sugar

cucumber, peeled
carrots, steamed

sheets of seaweed

Cooke rice with 4 c. of water, meanwhile in a saucepan heat vinegar, sugar, and salt until dissolved, then cool. When rice is done pour the vinegar sauce over rice and fan and stir until rice is cooled. Cook eggs, like you would an omlet (so it’s done on one side then flip it so it cooks on the other side). Cut eggs, cucumber and carrots into long strips. Lay seaweed sheet shiny side down and then spread rice over top. Towards the end of the long side of the seaweed put a strip or two of egg, carrot and cucumber so there is some all the way across, then roll. Cut in bite size piece. You can use whatever ingredient you feel like for the middle, this one is for a vegetarian one.

I've seen it all

When it comes to stupid things people do to their cars, I thought that I've seen it all, but I was wrong. Some concepts I don't quiet get, and I myself don't think they look good, but can understand when they are done right why people think they do. One for example, fins on the back of your car. Now when it matches the color of your car and not feet above the trunk it's ok and I can see how people find it attractive. Big HUGE silver ones, I don't really understand why that looks good. But what my husband and I saw this weekend would make that look beautiful. Now where is your camera when you need, of coarse not on you. I wish I could have gotten a picture for you guys to see, but since I didn't you'll have to try to imagine it and I'll try my best to describe it. I couldn't believe my eyes when I saw it! So this car next to us had a fin on it like I've NEVER seen before and probably never will see again. It was made out of 2x4's and plywood, that's right all constructed out of good old wood, heck he might have even used wood glue to attach it to her car! ;) It was probably at least 18 inches from the trunk of the car to the top if not 2 feet, so it was hard to miss. It wasn't painted, just all natural wood, no finish no nothing. So I hope you can get a good picture of how horrible this looked. What in the world was this person thinking when they put this on their car, let alone made it? Why would someone even think this looked good? I guess it could have been someone who wanted a fin on their car and couldn't afford the nice kind and thought, hey I can put one together with the extra wood I have laying around (mind you it didn't even look that good). You must want one pretty bad to have to put this crappy looking thing on your car for all to see. All I have to say is TACKY, enough said.

Recipe Monday

After finding this recipe I don't think I'll ever buy store bought garlic bread again! I was very impressed.

Garlic Bread

2 teaspoons finely chopped garlic
1/4 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, softened
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped fresh flat-leaf parsley
1 (15 by 3 1/2-inch) loaf Italian bread (I just use a loaf of french bread, but then you have to make more. if you double the recipe it's probably enough for 1 and half loaves.)

Preheat oven to 350 degrees F.
Mince and mash garlic to a paste with salt using rounded end of a heavy knife. Stir together butter, oil, and garlic paste in a bowl until smooth, then stir in parsley.
Without cutting completely through bottom, cut bread diagonally into 1-inch thick slices with a serrated knife, then spread garlic butter between slices,
Wrap loaf in foil and bake in middle of oven 15 minutes. Open foil and bake 5 minutes more.
Cook's note: Bread can be spread with garlic butter 8 hours ahead and chilled, wrapped in foil. Let stand at room temperature 30 minutes before baking.
For a brighter flavor, you can substitute 1 tablespoon finely chopped fresh basil for 1 tablespoon of parsley.

Hooray!

The world is no longer against me, or at least last night it wasn't. Last night was the first time since I think about December that my little baby, B slept decent. She only got up ONCE! So I got up once with B and once with S because he was crying, which he does every once in awhile I don't know if it's bad dreams or a limb fall asleep, but all he needs is for us to go in and tuck him back in and he's good. Now only if I didn't toss and turn all night. Hopefully last night was the start of a new sleeping pattern for B. Her second tooth popped out today and hopefully she'll be feeling better. I think she's a horrible teething, at least compared to S who never showed any signs of it bothering him for the most part. So wish all of us luck tonight and pray that tonight is as good as last if not better.

Food for Thought

I received this from my dad yesterday. I thought it was very thought provoking.

The following is the philosophy of Charles Schultz, the creator of the "Peanuts" comic strip. You don't have to actually answer the questions. Just read the e-mail straight through, and you'll get the point.
1. Name the five wealthiest people in the world.
2. Name the last five Heisman trophy winners.
3. Name the last five winners of the Miss America.
4. Name ten people who have won the Nobel or Pulitzer Prize.
5. Name the last half dozen Academy Award winner for best actor and actress.
6. Name the last decade's worth of World Series winners.

How did you do? The point is, none of us remember the headliners of yesterday. These are no second-rate achievers. They are the best in their fields. But the applause dies. Awards tarnish. Achievements are forgotten. Accolades and certificates are buried with their owners. Here's another quiz. See how you do on this one:

1. List a few teachers who aided your journey through school.
2. Name three friends who have helped you through a difficult time.
3. Name five people who have taught you something worthwhile.
4. Think of a few people who have made you feel appreciated and special.
5. Think of five people you enjoy spending time with.

Recipe Monday

I'm going to TRY, emphasisi on try to start a new tradition where I share a recipe every monday. I'm always looking for new recipes, so I'm sure I'm not the only one and figure the few of you that do read this, might want to try some new recipes. And if you have any you would like to share I'd love to add them to my collection.
On request of Emily I'm starting off with a Japanese recipe. This one is typically served at the beginning of a meal, or at least at my favorite Japanese place and at our home.

Miso Soup

1/2 tsp. Hon Doshi (a small pellet type ingredient to add a little fish flavor)
2 Tbls. Red Soy Bean Paste
3 Cups Water
Green onions, chopped
Tofu, chopped

Mix first three ingredient together in a pot and heat through (don't boil). Then add as much green onions and tofu.

Side notes if you like a strong fish flavor you add more Hon Doshi, I prefer mine more mild, also the Hon Doshi and Red Soy Bean Paste can be bought at Asian Markets

There you go really easy to make not much to it. The hardest part is going to a specialty store and getting half the ingredients. I hope you enjoy.