At the end of our day we came across these little "hobbit houses" with no explanation....I think we're going to try and figure out how to make our own.
Tuesday, May 11, 2010
Mother's Day
Took Mom to Krohn Conservatory for the Butterfly Show for Mother's Day.
At the end of our day we came across these little "hobbit houses" with no explanation....I think we're going to try and figure out how to make our own.
At the end of our day we came across these little "hobbit houses" with no explanation....I think we're going to try and figure out how to make our own.
Sunday, May 9, 2010
Vintage Family Photo Love
My Great Grandma and Grandpa Oliver
Grandma and Grandpa Oliver
K-I-S-S-I-N-G
Jim and Mary Jane Oliver
Wednesday, May 5, 2010
Cinco de Mayo!
In honor of Cinco de Mayo, I wanted to post a recipe for my new current obsession
Fish Tacos
• 1 Tbsp ground chipotle seasoning
• 1 1/2 tsp ground cumin
• 1/2 tsp salt
• 6 (6 oz) tilapia fillets cut into 1 inch chunks (I've been using tilapia from the freezer section a la Costco)
• 2 Tbsp olive oil
• 1 tsp grated lime rind
• 2 Tbsp fresh lime juice
• Vegetable cooking spray
• 12 tortillas (recipe calls for corn, but I prefer flour)
Directions:
-Combine first 3 ingredients & rub seasoning mixture over fillet pieces
-Stir together oil, grated rind, and juice, rub over fillet pieces
-Arrange fish in a grill basket coated with cooking spray
-Grill over medium-high heat until the fish begins to flake with a fork
-Serve with guacamole, Sweet-&-Spicy Slaw*, and my cheese of choice, smoked gouda
Makes 6 servings
*Sweet-&-Spicy Slaw
• 1 cup reduced-fat sour cream
• 2 Tbsp rice wine vinegar (I've also used red wine vinegar)
• 2 Tbsp pineapple or orange marmalade
• 1/2 tsp salt
• 1/4 to 1/2 tsp dried chipotle seasoning
• 1 (16 oz) package cabbage slaw mix
Directions:
-Whisk together first 5 ingredients in a medium glass bowl until blended. Add slaw mix and toss to coat. Cover and chill until ready to serve.
Makes 12 servings
A big "Thanks" to Southern Living for supplying the recipe and also I would like to express my gratitude to Arnold's in downtown Cincinnati for inspiring me to want to make fish tacos every night of the summer. Without their new $4.99 lunch menu, my new found fish taco appreciation may have never been discovered.
Fish Tacos
• 1 Tbsp ground chipotle seasoning
• 1 1/2 tsp ground cumin
• 1/2 tsp salt
• 6 (6 oz) tilapia fillets cut into 1 inch chunks (I've been using tilapia from the freezer section a la Costco)
• 2 Tbsp olive oil
• 1 tsp grated lime rind
• 2 Tbsp fresh lime juice
• Vegetable cooking spray
• 12 tortillas (recipe calls for corn, but I prefer flour)
Directions:
-Combine first 3 ingredients & rub seasoning mixture over fillet pieces
-Stir together oil, grated rind, and juice, rub over fillet pieces
-Arrange fish in a grill basket coated with cooking spray
-Grill over medium-high heat until the fish begins to flake with a fork
-Serve with guacamole, Sweet-&-Spicy Slaw*, and my cheese of choice, smoked gouda
Makes 6 servings
*Sweet-&-Spicy Slaw
• 1 cup reduced-fat sour cream
• 2 Tbsp rice wine vinegar (I've also used red wine vinegar)
• 2 Tbsp pineapple or orange marmalade
• 1/2 tsp salt
• 1/4 to 1/2 tsp dried chipotle seasoning
• 1 (16 oz) package cabbage slaw mix
Directions:
-Whisk together first 5 ingredients in a medium glass bowl until blended. Add slaw mix and toss to coat. Cover and chill until ready to serve.
Makes 12 servings
A big "Thanks" to Southern Living for supplying the recipe and also I would like to express my gratitude to Arnold's in downtown Cincinnati for inspiring me to want to make fish tacos every night of the summer. Without their new $4.99 lunch menu, my new found fish taco appreciation may have never been discovered.
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