LOVE WHERE YOU LIVE: Black and Brown in Harmony

Wednesday, March 18, 2009

Black and Brown in Harmony

Dog tired. But totally content.

I love these guys. Sam and Kaiser.

They make my day.

Enjoy yours.

9 Responses to “Black and Brown in Harmony”

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Lauren said...

March 19, 2009 at 1:34 PM

awwwwww so cute. my fur baby is asleep right now too! ;) (in fact i think that's all she does!!)

Ele at abitofpinkheaven said...

March 20, 2009 at 11:50 AM

I know. We are a dog family also and love our babies.

Rooms That Work said...

March 20, 2009 at 2:00 PM

Ok, so why do I now want a nap! I'm quite jealous! :)

Room Service ~ Decorating 101 said...

March 20, 2009 at 2:50 PM

I am a dog lover, we have 6! Love your little guys and also the kitchen was fab! thanks for visiting my spring fluffing!

DesignTies said...

March 20, 2009 at 5:01 PM

Awwwwwww!!! They're cuties!!!! :-)

I've got one dog here on the sofa with me to my right and another on the arm chair beside me to my left :-) And our third one is flaked out in the hallway :-)

Thanks for visiting my Hooked on copper post :-)

Kelly @ DesignTies

Tootsie said...

March 21, 2009 at 1:26 PM

don't ya just love to watch them nap! they are adorable...pets always make my day too!

Tootsie said...

March 21, 2009 at 1:26 PM

oh and I can't wait to see your "vision" room come to life!

red ticking said...

March 21, 2009 at 11:50 PM

i just read you live in salida!!! grew up in colorado and drove thru salida all the time to go visit our grandmother an cousins in glenwood springs!
what a small world....

Linda/"Mom" said...

March 24, 2009 at 2:21 PM

* I am SMILING here~~~ my husband jokingly requests that I "CEASE & DESIST" from calling him into my study to "come and look at our precious dawg!", just because she's BREATHING!! BUUUT gosh, they are just sooooo darned C*U*T*E when they're sleeping, especially like now, when our German Shorthaired Pointer is sleeping on my left foot, & I WILL NOT MOVE because I don't want to "bother her"~~~ even though M*Y foot's ASLEEP!!! I like you EVEN MORE knowing you're a dog-lover!!! Dog -lovers are always GOOD PEOPLE! Thanks & warm regards, Linda in AZ

I haven't met a recipe that I didn't want to change -- even a little bit. This one is no exception. My aim is to make it healthier, using less sugar, for example . . . . So, to begin, let me tell you how I altered the recipe below with good results.

First off, I used fat-free organic milk. I also opted to go a bit lighter by using 4 egg whites and 1 whole egg -- not the 4 whole eggs, as dictated in the recipe below. Additionally, I used 1/2 cup real organic maple syrup rather than 3/4. I didn't have the crystallized ginger, so I chopped up some pecans and added a small dollop of yogurt. I love this dessert.

INGREDIENTS:

1 1/2 cups 1% milk

4 large eggs

3/4 cup maple syrup

3/4 cup canned unseasoned pumpkin puree

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

3 tablespoons whipped cream

1/4 cup chopped crystallized ginger

DIRECTIONS:

1. Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Line a roasting pan with a folded kitchen towel.

2. Heat milk over low heat in a small saucepan until barely steaming but not boiling.

3. Whisk eggs and syrup in a large bowl until smooth. Gently whisk in the warm milk (a little bit at a time so the eggs don't cook). Add pumpkin puree, cinnamon, nutmeg and salt; whisk until blended.

4. Divide the mixture among six 6-ounce (3/4-cup) custard cups. Skim foam from the surface. Place custard cups in the prepared roasting pan. Pour enough boiling water into the pan to come halfway up the sides of the custard cups. Place the pan in the oven and bake, uncovered, until custards are just set but still quiver in the center when shaken, 45 to 50 minutes. Transfer custards to a wire rack and let cool for 45 minutes. Cover and refrigerate for at least 1 hour, or until chilled.

5. To serve, top each custard with a dollop of whipped cream and a sprinkling of crystallized ginger. (Again, since I didn't have the cystallized ginger, I topped it with chopped pecans -- that I did have. Plus a little yogurt.)

HERE'S ANOTHER RECIPE -- WITH MY HEALTHIER TIP! It's a Scarlet Quinoa Salad. YUM!

This quinoa (keen-wah) salad is a favorite! Everytime I prepare it, someone asks for the recipe. If you're interested in reading about the nutritional benefits of this grain-like crop, go here.

I plan to share all the ingredients of this recipe, which I found on a bag of Eden Red Quinoa. However, *instead of the plum vinegar, I use apple-cider vinegar. Why? Well, the plum vinegar has a whopping 1,050 grams of sodium per teaspoon!! (yikes.) The apple-cider vinegar contains zero (0)!

Ingredients:
1 medium beet, peeled and diced (2 small)**
2 tbsp. extra virgin olive oil
1 tbsp. plum vinegar (*I use apple-cider vinegar)
2 tbsp. freshly squeezed lemon juice
6 red radishes (optional)
2 tbsp. finely minced red onion
1/4 cup chopped scallions or chives (optional)
1/4 cup dried cranberries (or cranraisins)
1 cup red quinoa

Preparation:
Rinse quinoa in cold water. Add 1 cup quinoa to 1 1/4 cup boiling water. Add chopped beet(s).Cover, reduce heat and simmer for 15 minutes. Let stand for 5 minutes and fluff. When cool, toss with remaining ingredients and serve. Or place in fridge, as it works as a cold salad.
Serves 4.

**Cut off the beet leaves, rinse to add to a green salad or in cut up into small pieces for a pasta salad.

The Scarlet Quinoa Salad, is a pretty red dish, as you might imagine. Think holidays? or anytime, like I do . . . .

Wednesday, March 18, 2009

Black and Brown in Harmony

9 Responses to “Black and Brown in Harmony”

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Pumpkin Maple Custard

I haven't met a recipe that I didn't want to change -- even a little bit. This one is no exception. My aim is to make it healthier, using less sugar, for example . . . . So, to begin, let me tell you how I altered the recipe below with good results.

HERE'S ANOTHER RECIPE -- WITH MY HEALTHIER TIP! It's a Scarlet Quinoa Salad. YUM!

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