Wednesday, June 15, 2011

The Move and Other Things

So when I enlisted a few years back I knew that I would be moving every couple of years. What I did not know was that after just a short while I would be married and then a year after that be being medically separated from the military.  Oh and guess what... our move, my separation, and David's graduation (causing our move) all fall within a week of each other. So needless to say, I am feeling a little stressed the last couple of days.

Don't get me wrong, I am excited as well.  Our move is completely cross country! However, it is a long one and actually going to take 3-4 months to complete. But once it is over and we are settled into the new area, we will get to enjoy knowing that we are some where as "permanent"- well as permanent as any place is for a military family.

I know that with in a couple of more weeks this will all be over, but as I sit here and look around our small apartment I am reminded of all that still needs to be accomplished. :( With that being said, this is going to be a short post, as I pick myself up off the couch and get to work. 

Oh and I have a list of great shops lined up for a new launch of Featured Fridays this Friday.

Friday, June 3, 2011

Long Time No See....

WOW!!! I could have swore it has only been a couple of weeks since I last posted, but I see it has actually been just shy of a month! Needless to say things have been pretty busy around here.  My Med Board came back early and that sent us into a frenzy, so to speak.  Since it came back early we are moving early, which is both good and bad and kind of bitter sweet.  This week I have been contacting movers for the big cross country trek- California to Georgia (I think). Now we could always use the military movers for this job, but they are already booked till July on our base and we don't have orders yet.  So we decided to cut to the chase and do it ourselves (well kind off).  So  unfortunately over the next little bit my blogging might be a little sporadic. We leave California in 5 weeks and then will be going to Texas for about 3 months-ish.  Then finally we should arrive in Georgia (I think... where are those orders at!!!!) around October or November.

In the last few weeks though I have found some AMAZING recipes, a few GREAT shops to share, and have sewn some really cute nursing covers and car seat strap covers. So my goal is next week to get back into the blogging rhythm and share my new finds.

If you get a change go check out my new stuff.  There are more nursing covers and strap covers to come soon. . . lots of projects in the work right now.
http://www.zibbet.com/OnMommysApron 

Thursday, May 12, 2011

Dear Mr. Officer

Dear Mr. Officer,

I understand that most everyone in our building is military and we are all up early. However, need I remind you of the set up of our building. While you may have one of the two first floor apartments, the rest of us live on the second floor, and all of the parking is directly under our units. So when you decide to start and rev up your motorcycle at 2:55 A.M., and then race around the block only to come back in and park two minutes later.  It is rather annoying.  I think I jumped two feet out of bed with all the racket, not to mention I was unable to return to sleep. To top it off it was my day off, and even if it wasn't my day off I would still be annoyed to be woken ten minutes before my alarm was set to go off.  0300 comes sooner then most people would think.

Further more, I just heard more noise outside and it appears you are moving.  While I see TMO is moving you, they are blocking the drive.  No one in the building can get in or out.  Seeing that it took them ten minutes to park the UHaul because the drive is so narrow and on a hill, I do not think they are going to be very pleasant about moving it later.  Not to mention there is a giant sign saying "DO NOT BLOCK THE DRIVE" and "NO PARKING".  I understand this is not your fault, but due to my heart stopping, rather abrupt wake up from this morning, this is kind of like the icing on a nonexistent cake.

No disrespect intended. You have always seemed pleasant in the past so the last six hours have thrown me for a loop. I am also a little anxious today.  My monthly visit from my favorite aunt is late but the stick is still negative, and I would REALLY like it to not be negative for once.   

Anyways, I digress.  Good luck at your next duty station.

Friday, May 6, 2011

Featured Friday!

Okay so it has been a couple of weeks since I featured a shop, but I am aboslutely sure you will love this weeks Zibbet shop!

Sky Jewelry


They specialize in beautiful, handmade, jewelry from beads, sterling silver, and gold. They have something beautiful for everyone, and all of the jewelry is very reasonable priced, which is always a plus. They also offer free shipping to the US and Canada! Everyone should stop by and take a look at this fabulous shop. Here are some more of their items....




  
Go take a look!
 

Tuesday, May 3, 2011

Grilled Shrimp!

Well its not Monday, but Tuesday is a pretty close alternative. If only in the respect of it being still early in the week. I was looking through some of my favorite recipes and this one came across, probably because we have had this a lot recently with my husbands mouth being sore from his wisdom teeth removal.  So for this weeks recipe we have Grilled Shrimp. . . I use a table top George Foreman grill.

So for starters gather the following ingredients, feel free to make substitutions for what ever you have or don't have on hand.

1/2 cup olive oil
2 tablespoons chopped parsley
1/2 lemon, juiced
1 tablespoon hot pepper sauce
1-1/2 cloves garlic, minced (I cheat and use garlic powder)
1-1/2 teaspoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound large shrimp, peeled and deveined with tails attached (I sometimes cheat here too and remove the tails for ease of eating later)
skewers

Now that you have all of your ingredients, mix them in a large mixing bowl. Next add the shrimp in, mix, cover bowl with plastic wrap, and place bowl in the fridge for 2 hours.


After this time has passed, remove the bowl from the refrigerator and start placing the shrimp on the skewers, running the skewer from the head area and the area above the tail. Next place the skewers on the grill. While they are on the grill feel free to brush the remaining maranade on them.





After they have been on the grill for 2-3 minutes turn the skewers over. The shrimp should no longer be the grayish white color, but should be a nice pink color.

 
After another 2-3 minutes remove from grill and enjoy!

***Warning*** Shrimp is easy to over cook, which makes it tough and chewy. Watch your shrimp carefully. If the grill is very hot or the shrimp are small they will be done in less time.  Shrimp is done when they are pink.

Happy Eating!

Next week homemade soft pretzels... I think this recipe gives Auntie Anns a run for her money.

Thursday, April 28, 2011

Thoughts on Going Back to School

Now or later? Online or in class? What if we finally get pregnant... would I stay in school or quit and have this conversation with myself again later? These are just some of the many questions floating around my head right now. 

I could move early to attend school in an actual classroom, but then I would be without my wonderful husband for a semester. I could wait and just go back to school next spring, but then if I was to be (finally) pregnant that probably wouldn't work either. Would I want to start school, start a family, quit school, and then start again later?

Then there is the question of motivation... Last time I was in school I got really burned out, and then spending time studying Arabic at DLI turned my brain to mental mush.  Do I even really want to go now? I know that it would definitely be easier before we have a family, but is my brain really ready to commit to that again?

Who knows what I'll do.  At least I have a month or two to decide; although its probably the sooner the better. Just some things to consider...

Thursday, April 21, 2011

Irish Cream Chocolate Cheesecake

Oh my goodness "wonderful" and "amazing" do not even begin to describe this cheesecake.  I will definitely be making this one again and again.

But before we get started here are some easy tips to keep your cheese cake from cracking.
1. Bring all cold ingredients to room temperature
2. Thoroughly grease and flour your pan
3. Place a broiler pan full of boiling water on the rack below the cheesecake in the oven.

***WARNING***
Although this cheesecake will be one of the best you have ever eaten, it takes several hours to make. :(  So don't wait until an hour before company comes to pop it in the oven.

Okay, I think we are ready.  So as usual gather all of your ingredients. For this cheese cake you will need:

For the cheese cake                                  For the crust
3 (8oz) packages of cream cheese             1 1/2 cups of crushed oreos
1 1/4 cup white sugar                                  1/3 cup of powdered sugar
1/4 cup unsweetened cocoa powder         1/3 cup coco powder
3 tablespoons all-purpose flour                 1/4 cup butter
3 eggs
1/2 cup sour cream
1/4 cup Irish cream liqueur
   
Crust
Turn the oven on,  and preheat to 350 degrees . In a the mixing bowl add the oreo crumbs,  powdered sugar, and cocoa powder. Then add the butter (its easiest if its melted) and stir until mixed. I found it was easier to use my hands, but that was extremely messy because of the coco/butter combo. When it is mixed, press the mixture into the bottom of a 9 inch springform pan (I didn't have a springform so I just used a regular 9 inch round, and it turned out fine. Its just a little harder to serve). Next, put the crust in the oven for 10 minutes. Take it out and put it in the freezer to cool off.  Now turn the oven up to 450 degrees F.   

**Tip** to grease and flour I sprayed the pan with crisco spray, then dropped a couple of tablespoons of flour in the middle and then rolled it around. 




Cheesecake Filling
1. Put all the cream cheese, white sugar, 1/4 cup cocoa and flour in the mixer, and mix on medium until its smooth. Next add the room temperature eggs one at a time, mixing in between. Then, add the sour cream followed by the Irish cream liqueur (I used Bailey's), and continue mixing on low speed until its blended nice and well.  Finally pure the filling on top of the crust (get it out of the freezer now).

2. Put the cheesecake in the oven (with the broiler pan of boiling water below), and bake at 450 degrees F for 10 minutes. After the 10 minutes is up, turn the oven down to 250 degrees F, and bake for another 60 minutes. 

3. Turn the oven off, but DO NOT REMOVE THE CHEESECAKE. Leave the cheesecake in the closed oven for 6-8 hours (or overnight). After you wait this ridiculously long time you can remove your cheesecake from the oven.


4. Take a knife and loosen around the edges of the cheesecake.  Gently remove the rim of the pan. Then stare at your beautiful dessert in awe of your handy work, after this, place your cheesecake in the fridge to chill before you serve it.

***NOTE***
If somehow after all of your precautions your cheesecake manages to crack.  You can dampen a spatula with warm water and gently smooth over the top, and then sprinkle with more oreo crumbs.... you may want to do this even if it doesn't crack just so you can have oreo crumbs on top (I know there just isn't enough chocolate in this recipe to begin with).

ENJOY!!!!
 
Here is my piece!
 
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