tag:blogger.com,1999:blog-12530939742232668992024-03-04T20:51:21.708-08:00Pig and PaintAn ode to food, wine, and great design!Unknownnoreply@blogger.comBlogger249125tag:blogger.com,1999:blog-1253093974223266899.post-89238865773007358832019-07-22T10:06:00.002-07:002019-07-22T10:06:31.932-07:00Instant Pot Creamy Chicken Tortilla Soup<div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">This soup has become my go-to for “crazy days.” You know what I’m talking about. The kids are bananas, the house is a mess, you’ve worked hard all day in the home or outside of the home (or, in my case, outside of the home from the home). And the last thing you want to do is cook, yet cooking is your therapy and alas you have a catch 22. <br /><br /><i>Enter this soup.</i> <br /><br /> Maximum comfort with minimum effort. This one-pot meal requires the smallest amount of prep — chop a few veggies and then toss everything in the <a href="https://www.amazon.com/gp/product/B00FLYWNYQ/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=piga02f-20&creative=9325&linkCode=as2&creativeASIN=B00FLYWNYQ&linkId=11403067a5b01a1dc3367257300effb5" target="_blank">Instant Pot</a>, set your timer, and then walk away. It’s a flexible soup, so you add in whatever extra veggies you have on-hand. Best of all, it’s free of both dairy and gluten free without sacrificing flavor.<br /><br /><i><u>Sanity-Saving Tip:</u></i> For maximum chip-action, put crushed corn chips in your bowl first, and then ladle the hot soup on top. And then add more chips.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywIJxfJQw5WJRfFfxIU2xPZKZE0d09mD-ZK2QPTAAPlCleXIzunUrKl7A29H_zbUkBhjWQ4i5k_OJqFaDnYB3xDd8nEtVRTVhZghSpmrj4D8PxqQ3dde_G8Yv8p_qlwF_pVtaJMPGs_c/s1600/DSC_6751.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywIJxfJQw5WJRfFfxIU2xPZKZE0d09mD-ZK2QPTAAPlCleXIzunUrKl7A29H_zbUkBhjWQ4i5k_OJqFaDnYB3xDd8nEtVRTVhZghSpmrj4D8PxqQ3dde_G8Yv8p_qlwF_pVtaJMPGs_c/s640/DSC_6751.jpg" /></a><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /><b><u>Ingredients </u></b></span><br />
<ul><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">4-5 boneless, skinless chicken thighs </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 small onion, chopped </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 cloves garlic, minced </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 can organic corn (or 2 cups frozen) </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 can kidney beans </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 carrots, chopped </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">5 cups <a href="http://www.pigandpaint.com/2017/04/pressure-cooker-bone-broth.html" target="_blank">bone broth</a> </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2.5 cups Pace salsa (we use medium) </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cashew cream (see below) — about 2 1/2 to 3 cups </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Organic corn chips </span></li>
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<br /><u><b>Cashew Cream </b></u><br />2 cups water <br />1 cup raw, unsalted cashews (roasted is fine in a pinch) <br /><br /><br />Add all ingredients, except cashew cream and chips, to pressure cooker. Cook on high pressure for 30 minutes. Meanwhile make the cashew cream by adding water and cashews to a high-powered blender like a Vitamix, and blend on high for about 45 seconds, until completely liquefied. When soup is done, release pressure (using a quick or natural release -- whatever you have time for), remove chicken and roughly shred meat using two forks. Return shredded chicken to pressure cooker, and add all of the cashew cream. Season with salt to taste, stirring frequently. Garnish generously with corn chips. <i>High five yourself.</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-RAKDHWbbhaqwenfDsBODkqR3aabDm3IxpfTsCjtl1NoFTtq-zZULwcx0vCHZD56c_IlmAj0J8hFRtK1F4edQUJcZusSPCTqd4AperHi4gjBWl7DCDg_DATf5m4gast0qdkg2j2vlJ8/s1600/DSC_6750.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc-RAKDHWbbhaqwenfDsBODkqR3aabDm3IxpfTsCjtl1NoFTtq-zZULwcx0vCHZD56c_IlmAj0J8hFRtK1F4edQUJcZusSPCTqd4AperHi4gjBWl7DCDg_DATf5m4gast0qdkg2j2vlJ8/s640/DSC_6750.jpg" /></a><div class="blogger-post-footer">Thank you for reading!! Be sure to visit www.pigandpaint.com for more of my projects, recipes, and ramblings!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253093974223266899.post-90852984440730895322019-07-06T12:02:00.000-07:002019-07-06T12:02:03.620-07:00Turkey Meatballs, Zoodles, with Almond Butter Satay Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Ever since our local Costco started carrying organic ground turkey, turkey meatballs have become a staple in our house. In general, ground meat (turkey, grassed beef, pastured pork sausage, etc) is so easy to buy in bulk and freeze in dinner-size portions. It thaws quickly, too, so I can still pretend I have it all together even when I’ve forgotten to pull something out for dinner. <br /><br />I’ve been doing variations of this satay sauce often lately, and it never disappoints. One of my favorite ways to spice up our meals with some variety is by incorporating exciting flavors: ginger, garlic, green onions, curry, and fermented soy sauce. The meatballs and zoodles are really just an excuse to eat this amazing sauce! </span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /><br /><br /><i><u>Sanity-Saving Tip</u></i>: Buy <a href="http://www.amazon.com/gp/product/B0018PW216/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0018PW216&linkCode=as2&tag=cowboyducky-20&linkId=JFOLN4FOUDZEBKZA">raw, fermented soy sauce.</a> Not only is the flavor out of this world compared to your everyday table soy sauce, but it comes with a whole slew of other health benefits, like probiotics. If you’re avoiding soy altogether, you can substitute with extra <a href="http://www.amazon.com/Coconut-Secret-Aminos-Sauce-Organic/dp/B019QR8MQQ?ie=UTF8&creativeASIN=B019QR8MQQ&linkCode=w00&linkId=3UYWEIK4NATRKCCF&ref_=as_sl_pc_qf_sp_asin_til&tag=cowboyducky-20">coconut aminos</a>. <br /><br /><b><u>Ingredients</u></b> <br /><br /><b><i> Meatballs</i></b> </span><br />
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<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 pound ground turkey </span></span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/3 cup old fashioned oats, ground </span></span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup onion, finely chopped </span></span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 cup mushrooms, finely chopped </span></span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1-2 cloves garlic, minced </span></span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp fresh ginger, grated </span></span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 egg, beaten </span></span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 cup <a href="http://www.amazon.com/gp/product/B0018PW216/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0018PW216&linkCode=as2&tag=cowboyducky-20&linkId=JFOLN4FOUDZEBKZA">fermented soy sauce</a> </span></span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 tsp salt </span></span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1-2 tbsp clarified butter </span></span></li>
</ul>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /><b><i>Zoodles</i></b> </span><br />
<ul><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">5-6 medium zucchini, spiralized </span></li>
</span></ul>
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">
<br /><b><i> Satay Sauce </i></b><br /><ul>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 cup onion, chopped </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/4 cup mushrooms, chopped (optional) </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 cloves garlic, minced </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tsp fresh ginger, grated </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup <a href="http://www.amazon.com/gp/product/B0018PW216/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0018PW216&linkCode=as2&tag=cowboyducky-20&linkId=JFOLN4FOUDZEBKZA">fermented soy sauce</a> </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1/2 cup <a href="http://www.amazon.com/Coconut-Secret-Aminos-Sauce-Organic/dp/B019QR8MQQ?ie=UTF8&creativeASIN=B019QR8MQQ&linkCode=w00&linkId=3UYWEIK4NATRKCCF&ref_=as_sl_pc_qf_sp_asin_til&tag=cowboyducky-20">coconut aminos </a></span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 14oz can whole coconut milk </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 heaping tbsp almond butter </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 tbsp yellow curry powder </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1-2 tbsp clarified butter </span></li>
</ul>
<b><i>Optional garnishes </i></b><br /><ul>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cashews, toasted </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Green onions, chopped </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Chili oil or sriracha </span></li>
</ul>
<u><b>Supplies </b></u><br /><ul>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Spiralizer </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Scissors </span></li>
</ul>
Preheat oven to 375 F. <br /><br />Heat butter in a small skillet over medium heat. Add onions and mushrooms and sauté until soft (about 3-5 minutes). Add garlic, and sauté for another minute. Transfer to mixing bowl. Add remaining items to bowl and mix thoroughly. Spoon into one-inch size balls onto baking sheet lined with parchment. Bake for 15-20 minutes, until internal temperature of the meatballs are 165 F. <br /><br />Heat butter in large pan over medium heat. Add onions and mushrooms, and sauté until soft and slightly golden (about 5-7 minutes). Add garlic, ginger, and curry power, and sauté for another minute. Add fermented soy sauce and coconut amines, scraping up any brown bits. Whisk in almond butter, and allow sauce to thicken up a bit. Add coconut milk, stirring well to incorporate. Reduce heat to low, and let simmer until ready to serve. Just before serving, add zoodles to pan and toss until evenly coated in sauce (about one minute). Add meatballs to pan, and serve. <br /><br />Bring a pair of scissors to the table, for easier serving of extra long zoodles! </span></div>
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<div class="blogger-post-footer">Thank you for reading!! Be sure to visit www.pigandpaint.com for more of my projects, recipes, and ramblings!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253093974223266899.post-60416350657851130242019-07-04T08:50:00.002-07:002019-07-27T18:42:22.077-07:00Instant Pot Creamy Dairy-Free Tomato Basil Soup<div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I wasn't always a foodie. I entered adulthood, oh so many years ago, with aversions to certain ingredients. And about 15 years ago, I decided I was done being a picky eater. I made a mental list of foods I was determined to learn to like -- mushrooms, asparagus, brussels sprouts, mustard, lamb, and tomatoes, to name a few. I'm proud to say I truly LOVE <i>almost </i>everything on that list now. And I love almost all foods and am willing to try just about anything (oysters, octopus, marrow, beef tartare, lamb carpaccio...sky's the limit!). Except tomatoes. Raw tomatoes to be exact. And y'all, I have TRIED to like them, believe me. I'm convinced liking raw tomatoes is one of those genetic things, like attached and detached ear lobes, but I digress. And while I do enjoy cooked tomatoes in most of its forms, tomato soup never interested me -- until now.</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I developed this recipe about a year ago, and my family has loved it so much, we quite literally licked the platter clean. Tomato soup!! Of all things!</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">I've since made this for company -- rather, fellow tomato soup skeptics and tomato haters. And friends, I'm happy to say they licked their bowls clean as well!</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">It's easy, it's delicious, it's GOOD.FOR.YOU. And it can be made in a single pot. What's not to love??</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><u>Sanity-saving tip</u>:</i> Don't put a lot of effort chopping your veggies -- save time and rough chop. It's all going to get pureed in the end. Also, while this recipe can technically be made with any tomatoes, I URGE you to use heirloom. The difference in flavor is remarkable. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>...and yes, I realize I have roma tomatoes pictured in this post, but that's because I used all of my heirloom tomatoes in the actual soup. #priorities</i></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Serves</b>: 4-6 adults (depending on bowl size)</span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><u>Ingredients</u></b></span></div>
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<ul>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 tbsp olive oil</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Half medium onion, chopped</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Two carrots, chopped</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 stalks celery, chopped</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">3 cloves garlic, minced</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pinch red pepper flakes</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 pounds heirloom tomatoes, quartered (or sixth-ed, if large)</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 cups fresh basil leaves, loosely packed (+ more, if also using as garnish)</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup <a href="http://www.pigandpaint.com/2017/04/pressure-cooker-bone-broth.html" target="_blank">bone broth</a></span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">1 cup raw cashews (we get these at Costco, y'all)</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">2 cups water</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Salt, to taste</span></li>
</ul>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><u>Optional</u></b></span></div>
<ul>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">8oz italian sausage </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Spinach (a handful or two)</span></li>
</ul>
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<b style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><u>Tools</u></b></div>
<div>
<ul>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Electric Pressure Cooker (<a href="https://www.amazon.com/gp/product/B00FLYWNYQ/ref=as_li_qf_asin_il_tl?ie=UTF8&tag=piga02f-20&creative=9325&linkCode=as2&creativeASIN=B00FLYWNYQ&linkId=41a2eeb9505ac41b7a8f41512aad5f6e" target="_blank">Instant Pot</a> HIGHLY recommended)</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Blender </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Potato masher (optional)</span></li>
</ul>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Hit the Saute button on your Instant Pot. Once the pot heats up, add olive oil, onions, carrots, and celery to pot, and saute until softened (about 4-5 minutes), stirring occasionally. Stir in garlic and red pepper flakes, and saute about 1 minute. Add tomatoes -- at this stage I like to take a potato masher and crush the tomatoes a bit, but this is optional. Add basil and bone broth. Hit Cancel to stop sauteing. Close the pressure cooker lid, and cook on high pressure for 30 minutes. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">While your veggies are pressure cooking, add water and cashews to a high-powered blender like a Vitamix, and blend until completely liquefied (if you don't have a Vitamix or Blendtec, you'll want to soak your cashews in water for about 30-60 minutes first). Pour mixture into a jar or bowl to use later. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Once your time is up on the pressure cooker, allow a 5-10 minute natural release (so you don't rain down tomato liquid over your kitchen), and then do a quick release. If you have an immersion blender, you can blend your soup right in the pot, but for an ultra-smooth-like-a-baby-seal soup experience, I recommend blending your soup in batches in a high-power blender like a Vitamix. </span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span></div>
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<span style="color: #660000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i><b>Optional Step </b>-- heat your now-empty Instant Pot back up by pressing the Saute button. Once hot, add italian sausage, making sure to break it up into small pieces. Saute until italian sausage is cooked through and starting to brown. Proceed to the next step below, adding soup and cashew liquid to pot over the sausage. </i></span></div>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Pour all of the tomato soup and cashew liquid into the Instant Pot, stirring to combine. If you skipped the optional sausage step above, be sure to turn your IP back to Saute mode. Add salt to taste. </span></div>
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<span style="color: #660000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b><i>More Optional Stuff</i></b></span></div>
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<ul>
<li><span style="color: #660000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>Stir in a handful or two of spinach just before serving. </i></span></li>
<li><span style="color: #660000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>Garnish with more fresh basil -- you can never have too much basil with this soup</i></span></li>
<li><span style="color: #660000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>Speaking of which, I tend to buy WAY too much basil, so I often whip up a walnut-basil pesto that pairs really well with this soup -- we just add a dollop right into each bowl (recipe coming soon -- and that's a "mom of small children" soon, so don't get too excited)</i></span></li>
<li><span style="color: #660000; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><i>If you are a consumer of dairy, grated Parmesan is lovely on this soup</i></span></li>
</ul>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMKZi4WtJrYHb5Y9fgg2yxoUSIErVA1jWn-75lHoIYROJ-FBIkyx7w8Z-K7jVJC8u4l_G2vuHkz0SR-XU_FCMN0aGgUMCVXJi8Ue2extkKv32DnIdiJBbbqf7mAh3Arfspgf4y4mTdS8/s1600/DSC_6682+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1067" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcMKZi4WtJrYHb5Y9fgg2yxoUSIErVA1jWn-75lHoIYROJ-FBIkyx7w8Z-K7jVJC8u4l_G2vuHkz0SR-XU_FCMN0aGgUMCVXJi8Ue2extkKv32DnIdiJBbbqf7mAh3Arfspgf4y4mTdS8/s640/DSC_6682+%25282%2529.JPG" width="426" /></a></div>
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<div class="blogger-post-footer">Thank you for reading!! Be sure to visit www.pigandpaint.com for more of my projects, recipes, and ramblings!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253093974223266899.post-51019550956318065162019-06-22T10:50:00.004-07:002019-06-22T10:50:52.243-07:00Blueberry Balsamic Salad Dressing<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWs4zKErcfLpCDcx9E2uxP7mD56hkBSDE_ZWRgRsE74WkYeSeDmuRjeH09dRgQbkbfaIUI_-SAR8PWyO2c1Vt9GqdiBgV6sgMTHmnCX4IqpRCp7y08Z5KKvQrSApW6crr_Kn4YIXBaapI/s1600/DSC_4527.JPG"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWs4zKErcfLpCDcx9E2uxP7mD56hkBSDE_ZWRgRsE74WkYeSeDmuRjeH09dRgQbkbfaIUI_-SAR8PWyO2c1Vt9GqdiBgV6sgMTHmnCX4IqpRCp7y08Z5KKvQrSApW6crr_Kn4YIXBaapI/s640/DSC_4527.JPG" /></span></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /><br />I love berries! My kids especially love berries. Anybody else's kids eat berries by the pound?? We picked up a big basket of organic blueberries from Costco recently, and naturally we dove into them right away. This salad dressing is definitely one of my favorites, and it was so easy to throw together — and it’s Whole30 approved! <br /><br /></span><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUo_2UqjRSbjfUnZqx3wzh3X8bghFBnS5tyLuZYxC_r5vmp9tVFp6sdK3kCFeQv7qiZ-WT3sulO2pT_UEhejUhUF4ToM2jrKk7qmj5Hw4-DSe46Qe6JvsDepEBxsMNa38iDasHiZGvISU/s1600/DSC_4521.JPG"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUo_2UqjRSbjfUnZqx3wzh3X8bghFBnS5tyLuZYxC_r5vmp9tVFp6sdK3kCFeQv7qiZ-WT3sulO2pT_UEhejUhUF4ToM2jrKk7qmj5Hw4-DSe46Qe6JvsDepEBxsMNa38iDasHiZGvISU/s640/DSC_4521.JPG" /></span></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /><br /><br /><u><i>Sanity-Saving Tip</i></u>: This makes A LOT of dressing. If you need to make a big-@$$ salad for company, or if you want to have salads throughout the week, this is the way to go! You could also use this in an appetizer, by drizzling it over a log of goat cheese with toasted almonds with some crackers. Or drizzle it over blue cheese and caramelized onions on crostini. I store my excess dressing in a mason jar in the fridge, and just give it a good shake before serving.<br /><br /><br /><b><u>Ingredients</u></b><br /><ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup fresh blueberries </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> 1/2 cup balsamic vinegar </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> 1/2 cup <a href="https://www.amazon.com/gp/product/B019QR8MQQ/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B019QR8MQQ&linkCode=as2&tag=piga02f-20&linkId=03e5f2ab5b6852f203522f448b701ed8">coconut aminos</a> </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> 1 clove of garlic </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> 1 cup avocado oil </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> Salt and pepper to taste </span></li>
</ul>
<br /><b><u>Supplies </u></b><br /><ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Blender (high powered, like Vitamix or Blendtec) </span></li>
</ul>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />Add all ingredients (except the salt and pepper) to the blender, and blend until smooth and creamy. Season with salt and pepper to taste.<br /><br /></span><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-3zAKNDu2Sxq4ELPTuvnIEhu3rgl16D50NDrla91mQyhxn8R10hWQ6BLfIfOwuqCze1Olmd4s5QYhyphenhyphenS7OUlopD8wuV0ZRvCuXZjNGqgX8Mk3s2Lyi456Tqi1hGx6Flaf5MAzjpZOlNk/s1600/DSC_4527.JPG"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-3zAKNDu2Sxq4ELPTuvnIEhu3rgl16D50NDrla91mQyhxn8R10hWQ6BLfIfOwuqCze1Olmd4s5QYhyphenhyphenS7OUlopD8wuV0ZRvCuXZjNGqgX8Mk3s2Lyi456Tqi1hGx6Flaf5MAzjpZOlNk/s640/DSC_4527.JPG" /></span></a></div>
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<div class="blogger-post-footer">Thank you for reading!! Be sure to visit www.pigandpaint.com for more of my projects, recipes, and ramblings!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253093974223266899.post-5545310333128620082017-04-26T20:24:00.000-07:002019-06-19T20:04:39.297-07:00The BEST Gluten-Free (and Dairy-Free) Gravy Secret<center>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFXhIqRVXY2PD7eGoppqB6NO3YI9_h_2xoQFQv_MUBZFPGIVIWQT7BFh24Wwe6WvaI0i1G_hg-7lfsvI3OovuHuQ6YBbY3G73qf8DYscjDnNMmNlaceIQjFGXf2iJufMR4_Bjv0DnTqE/s1600/DSC_4539.JPG"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKFXhIqRVXY2PD7eGoppqB6NO3YI9_h_2xoQFQv_MUBZFPGIVIWQT7BFh24Wwe6WvaI0i1G_hg-7lfsvI3OovuHuQ6YBbY3G73qf8DYscjDnNMmNlaceIQjFGXf2iJufMR4_Bjv0DnTqE/s640/DSC_4539.JPG" /></span></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /><br /> This is not a “recipe” so much as it is simply a secret: the secret to making a gluten-free gravy taste as good as (if not better) than it’s traditional roux-based buddies. To be honest, I’m still shocked that this actually worked. You’ll need a heavy-duty blender, like a Vitamix or a Blendtec. And you’ll need pan drippings from whatever protein you roasted. I made this discovery after roasting a turkey, so I'll be referring to that here and there, but I've used this technique successfully with chicken, pork, and prime rib, and I am not joking when I say that this gravy is SO good, you will want to slather it all over your body (that is, if you didn't already gulp it down with a straw). <br /><br /></span><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzFtCXvd4r6a70IDacVdC9gpv6fueIwU3d3mKoaLzis9OxuW6qU2Mkf6Bd4zSf-JbC2oLkjlOWH_cwRW3ZnzNmzuRmIByZIaDlkChSXPwHJnUgNi2RfeN2ZlQjnT_aMKovbhNtjr6Mq4/s1600/DSC_4536.JPG"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZzFtCXvd4r6a70IDacVdC9gpv6fueIwU3d3mKoaLzis9OxuW6qU2Mkf6Bd4zSf-JbC2oLkjlOWH_cwRW3ZnzNmzuRmIByZIaDlkChSXPwHJnUgNi2RfeN2ZlQjnT_aMKovbhNtjr6Mq4/s640/DSC_4536.JPG" /></span></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /><br /><br />The secret is -- are you ready? -- cashew cream. That’s it. I stumbled upon cashew cream as I’ve had to deal with a recent dairy intolerance over the past year, and through trial and error, discovered that it’s very effective at thickening sauces and soups. So, when presented with the challenge of producing a Whole30 gravy, I debated arrowroot powder (per the interwebs) or experiment on my own with cashew cream. I am SO glad I went with the experiment.<br /><br /></span><div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaRHK-q-SsTHuKQiK6d4lGiGYL5eRotz-cl_SRJaLMV6ifQ0wbWO2EDL1BmzXZrp7dXXVkZF9v4EamLaouJJzdt3IeYtAtrV5JpNyg6N5TCjOfwU2sMSmf0d7rIbA1T0DVsqcSpeyyNeQ/s1600/gluten+free+gravy+title.png"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaRHK-q-SsTHuKQiK6d4lGiGYL5eRotz-cl_SRJaLMV6ifQ0wbWO2EDL1BmzXZrp7dXXVkZF9v4EamLaouJJzdt3IeYtAtrV5JpNyg6N5TCjOfwU2sMSmf0d7rIbA1T0DVsqcSpeyyNeQ/s1600/gluten+free+gravy+title.png" /></span></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /><br /><br /><i><u>Sanity-Saving Tip</u></i>: Go with the flow! There are too many variables to give you a precise gravy recipe — sometimes the protein produces plenty of drippings, and other times, not so much. Just feel it out, taste as you go, and trust that everything will work out deliciously.<br /><br /><br /><b><u>Ingredients</u></b><br /><br /> </span><ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup water </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup unsalted cashews (preferably raw) </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Drippings from your roasted protein (turkey, chicken, pork, beef, etc) </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Stock or <a href="http://www.pigandpaint.com/2017/04/pressure-cooker-bone-broth.html">bone broth</a> </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Salt and pepper </span></li>
</ul>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /><br /><b><u>Supplies</u></b><br /></span><ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heavy duty blender, like a Vitamix </span></li>
</ul>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />When you are ready to make your gravy (after your roast has come out of the oven), start making your cashew cream. Add water and cashews to the blender, and blend on high until creamy and smooth. Remove large solids from the drippings (if any). Over medium-low heat, add some stock or bone broth to your drippings, and stir. Then, start whisking in your cashew cream, a little bit a time. It will start to thicken up as the cashew cream heats up. Adding a little at a time ensures that you control the flavor and thickness. Taste as you go. I ended up using all of the cashew cream I made (for reference, my turkey was about 14 pounds). Add salt and pepper to taste. Once the gravy has reached the desired thickness, remove from heat and serve. <br /><br /><br /> Leftovers will keep well in the fridge. Just add a tiny bit of stock or broth when you reheat it to loosen the gravy up a bit. <br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13HWvy1mN5ueQps5ER8HzzM4D7JUudJ8Bi_KsXYiMJr22cH26ivCyd7zeCsw91Ax8aNATIYHRBlY7dmED_VchajC-y3bTJyenSOCHp-thQ0lqplFGV8wWidDOrWYFOPoi2nP_XSTlwQE/s1600/DSC_4533.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi13HWvy1mN5ueQps5ER8HzzM4D7JUudJ8Bi_KsXYiMJr22cH26ivCyd7zeCsw91Ax8aNATIYHRBlY7dmED_VchajC-y3bTJyenSOCHp-thQ0lqplFGV8wWidDOrWYFOPoi2nP_XSTlwQE/s640/DSC_4533.JPG" /></a><br /><br /><br /><br /><img src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgYeIjcnBMA-A7tNQnZkmwiiCtowkZbd7jlOZIUkpCpUKzi7eiGFISQQwAjKyaO3rJSnnWxCM5R8MYAKz5DkpWSr7eRLDR9H8Ut8rjJYRMF9xQNLmpfpuGKq0_qvGZ_rOkarRV39z7XG2fxtY4v7VCS-Da-d2-rcw5gRSnMsh7Z_y5T0tQ5hdqyTIY=" /><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyqi6NMxTgZU7iluaTUUYh0Xn7_080xgmrWUUKu7HQ1xjgc6yGM5NcbSpKkTmAj9ZTWkwhL1_OxyA_7TopjKONABb-CpJsWhggCmFfVKUSzr4nz0FRSul0tfpvGzMS9SI41de1svNO4A/s1600/5+minute+mayo+title.png"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigyqi6NMxTgZU7iluaTUUYh0Xn7_080xgmrWUUKu7HQ1xjgc6yGM5NcbSpKkTmAj9ZTWkwhL1_OxyA_7TopjKONABb-CpJsWhggCmFfVKUSzr4nz0FRSul0tfpvGzMS9SI41de1svNO4A/s640/5+minute+mayo+title.png" /></span></a></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /><br />This mayo recipe is the closest I’ve been able to get to a popular store-bought mayo brand (you know, the one with the blue lid and yellow label), yet it’s a thousand times more delicious. I never thought I’d be the girl licking mayo out of a bowl, until I started making my own. It takes about five minutes to whip up a batch (trust me, I timed it), and it’s so much better for you than the stuff you buy in the store. We use it to make salad dressing, dips (it makes a mean ranch dip), on sandwiches, you name it. If you like your mayo on the tangier side, simply double the lemon juice and vinegar.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7i9kV8DThbJMMXV54buZHPpuzc-cuWbz5KJXb1JOXeLtE9ND85WInOf1oLD7FjuLweEZ6GkYFVG-tOccVjwdlYsW2u8rTACInFZuz4rWNYtoudWbEAwdnUr0UkjCjAFZhtdUcnu_YZUw/s1600/DSC_3976.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7i9kV8DThbJMMXV54buZHPpuzc-cuWbz5KJXb1JOXeLtE9ND85WInOf1oLD7FjuLweEZ6GkYFVG-tOccVjwdlYsW2u8rTACInFZuz4rWNYtoudWbEAwdnUr0UkjCjAFZhtdUcnu_YZUw/s640/DSC_3976.JPG" /></a><br /><br /><br />Maybe it’s just me, but the food processor is the only appliance that leaves me with perfectly emulsified mayonnaise. I’ve tried a regular blender, I’ve tried my Vitamix, I’ve tried the stick blender – they all end in a watery mess of a broken emulsion. Apparently, my mayo-skills stop at food processor. If you are one of the lucky ones with the magic touch of mayo-making in any appliance, then rock on with your bad self. I, personally, can only endorse a food processor.<br /><br /><br />Here are a few important notes to keep in mind: <br /><ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Your ingredients MUST be at room temperature. </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Avocado oil is essential – if you substitute with olive oil, the end product will taste completely different (like a big ol’ creamy glob of olive oil, actually). Just use avocado oil. Trust me. Don’t substitute. </span></li>
</ul>
<br /><u><i>Sanity-Saving Tip</i></u>: Eggs still in the fridge? Bring them to room temperature quickly by placing them in lukewarm water for about 15 minutes.<br /><br /><br /><b><u>Ingredients </u></b><br /><ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 eggs (yolks and whites, preferably pastured), room temperature </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp lemon juice </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 cup white wine vinegar </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3/4 tsp sea salt </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 cups avocado oil </span></li>
</ul>
<br /><br /><b><u>Supplies </u></b><br /><ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Food processor </span></li>
</ul>
<br />Add all ingredients, except the avocado oil, to the food processor. Turn on the food processor and very slowly begin drizzling in the avocado oil until all of the oil has been added (be patient!). Once all of the oil is added, turn off food processor and enjoy! Store in the fridge.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWhQUGq3zUhx_IY7zYShgZX9JjAq-J8Fer6c4DLfkQjOcOHuSAaWB2koP36dTxC2ak9ky4f_j1R42Oa7ell7eWeoEtNs3OKx_PSQmAgohRPqSCvihJTBlaTuy2-u_UdyDxFGls8HAn_s/s1600/DSC_3978.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNWhQUGq3zUhx_IY7zYShgZX9JjAq-J8Fer6c4DLfkQjOcOHuSAaWB2koP36dTxC2ak9ky4f_j1R42Oa7ell7eWeoEtNs3OKx_PSQmAgohRPqSCvihJTBlaTuy2-u_UdyDxFGls8HAn_s/s640/DSC_3978.JPG" /></a><br /><br /><br /> <img src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgYeIjcnBMA-A7tNQnZkmwiiCtowkZbd7jlOZIUkpCpUKzi7eiGFISQQwAjKyaO3rJSnnWxCM5R8MYAKz5DkpWSr7eRLDR9H8Ut8rjJYRMF9xQNLmpfpuGKq0_qvGZ_rOkarRV39z7XG2fxtY4v7VCS-Da-d2-rcw5gRSnMsh7Z_y5T0tQ5hdqyTIY=" /> </span>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT2-jIWwJtvMHwKwuD_JjnJKpzHiMJv_9KMCCFE0YGbdUTQ5jVTynemRNiR4wdvS6w9kFXxfaD4e4qfSKS_zrfEPKEgp8wiaZdYM8DTWV9ElaVCzpn_nxC7qKjO5x1WCB1J3Ecev-B37E/s640/pressure+cooker+bone+broth+title.png" /></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /><br />Since purchasing my <a href="http://amzn.to/2oFsMpR">Instant Pot pressure cooker</a><a href="http://amzn.to/2oFsMpR">,</a> bone broth is regular staple in our house. No longer do I have to wait 2-3 days to have rich, gelatinous broth – the <a href="http://amzn.to/2oFsMpR">pressure cooker</a> gets it done in two hours! At a bare minimum, you’ll need bones, water, and apple cider vinegar, which I’ve noted below with an asterisk (*). I’ve included my favorite aromatics to include as well, but don’t fret if you are lacking anything. Just use what you have!<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfizV22PAvOQ8DijpG2ejcWvFEMnFLNzFpUwMWy3G6Ff9jc0j2O7DNIXnjgzDlMD-TQwcQe2bVujLQr7o12k7NLj9b2kqJjuhMDJ8IDXwjaM1v9o3UssEUouKtL_4XpMKw6-pa_VD3eCA/s1600/DSC_3933.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfizV22PAvOQ8DijpG2ejcWvFEMnFLNzFpUwMWy3G6Ff9jc0j2O7DNIXnjgzDlMD-TQwcQe2bVujLQr7o12k7NLj9b2kqJjuhMDJ8IDXwjaM1v9o3UssEUouKtL_4XpMKw6-pa_VD3eCA/s640/DSC_3933.JPG" /></a><br /><br /><br /><u><i>Sanity-Saving Tip</i></u>: Store up bone broth supplies in your freezer. I’m talking veggie scraps, excess herbs, leftover bones from dinner, and so on. Instead of throwing these things away, toss them in a freezer bag for a rainy day.<br /><br /><b><i>Ingredients </i></b><br /><ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Grassfed beef bones* </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Organic chicken bones (pastured, preferably)* </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Celery </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Carrots </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Onions </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fresh ginger </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fresh turmeric </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Garlic cloves </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fresh herbs </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Splash of raw apple cider vinegar* </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Water* </span></li>
</ul>
<br /><br /><b><u>Supplies</u></b> </span><ul style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="http://amzn.to/2oFsMpR">Pressure cooker</a></span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Strainer</span></li>
</ul>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />Toss all ingredients in your pressure cooker, and fill with water until bones are just covered. Cook on high pressure for 2 hours. Remove bones, and strain. That’s it! <br /><br /><br />Enjoy in a mug with sea salt, or use in any recipe calling for broth/stock.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRschAuPC2Pn-WUTQ6CXrFh457_3iK3Pn6Dy2JJqvKxgy9fD0lg1zgStigiI20hmfO7UmAvTg4QuRvo4JlBsKbMrj7XOgdbvJT3AqFSbLAQG_wXcqnqW1LHydpYX-PXn7yo6J4_DyjfME/s1600/DSC_3935.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRschAuPC2Pn-WUTQ6CXrFh457_3iK3Pn6Dy2JJqvKxgy9fD0lg1zgStigiI20hmfO7UmAvTg4QuRvo4JlBsKbMrj7XOgdbvJT3AqFSbLAQG_wXcqnqW1LHydpYX-PXn7yo6J4_DyjfME/s640/DSC_3935.JPG" /></a><br /><br /><br /> <img src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgYeIjcnBMA-A7tNQnZkmwiiCtowkZbd7jlOZIUkpCpUKzi7eiGFISQQwAjKyaO3rJSnnWxCM5R8MYAKz5DkpWSr7eRLDR9H8Ut8rjJYRMF9xQNLmpfpuGKq0_qvGZ_rOkarRV39z7XG2fxtY4v7VCS-Da-d2-rcw5gRSnMsh7Z_y5T0tQ5hdqyTIY=" /> </span>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0j0TjWsIXqHsI7SPQbi0G1yK-R0VYxUxFecfDYy8FQ3mzeFJ5eb9PpN9fqIFA4crFTpVjJPoEeGCC7Int5Ek_5uMKYL6KBpDzwCU_ZelhGI8PWM4MOHgMW8-E4pP1aN3kvC9v4aPXLs/s1600/basic+roasted+salmon+title.png"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg0j0TjWsIXqHsI7SPQbi0G1yK-R0VYxUxFecfDYy8FQ3mzeFJ5eb9PpN9fqIFA4crFTpVjJPoEeGCC7Int5Ek_5uMKYL6KBpDzwCU_ZelhGI8PWM4MOHgMW8-E4pP1aN3kvC9v4aPXLs/s640/basic+roasted+salmon+title.png" /></a> </span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />This recipe has never failed me. The salmon shines, with a delicate and minimal supporting cast. I typically make this recipe as-is, but you could dress it up with fresh herbs, garlic, curry, or whatever your foodie heart fancies. What I love most about this recipe is how tender and juicy the salmon is...and what I LOVE even more is how much my children freakin' ADORE this recipe. No joke, this salmon gets a better reaction than Santa Claus in my house. They are ages 2 and 4, for context.</span><div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>(This is Alison from the future chiming in to say my kids are 4 and 6 now and they still think this salmon is better than Disneyland.)</i></span><div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXfuPhvwq_OF7iw1al74s2RXhG-4G8EjEkMNjAfyuoOfNuQ21mgaMBV8H4ARJ9bX7s9YZKgir6PS5NemaFDsIoBQHB0Ffzpi8FnQfK50-R5l1N2s9xvWgFqHwoS0oxs-BzoKecCDgQFI/s1600/basic+salmon.png"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXfuPhvwq_OF7iw1al74s2RXhG-4G8EjEkMNjAfyuoOfNuQ21mgaMBV8H4ARJ9bX7s9YZKgir6PS5NemaFDsIoBQHB0Ffzpi8FnQfK50-R5l1N2s9xvWgFqHwoS0oxs-BzoKecCDgQFI/s640/basic+salmon.png" /></a><br /><br /><br />Sanity-saving tip: If you do not own an internal thermometer with an alarm feature, <a href="http://amzn.to/2pqQJWL">BUY ONE</a>. <a href="http://amzn.to/2pqQJWL">This is the one I use</a>. Prescribing cooking times is a recipe for disaster (see what I did there?). Ovens vary, ingredients vary, the home cook’s creative inspiration varies, so I often cook to temperature, not to time.<br /><br /><br /><b>Ingredients </b><br /><ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Salmon, cut into individual portions, skin removed </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 lemon </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1-2 tbsp avocado oil or olive oil </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Salt </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Pepper </span></li>
</ul>
<br /><br /><b><u>Supplies </u></b><br /><ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Meat thermometer </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Aluminum foil </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Glass baking pan </span></li>
</ul>
<br />Preheat oven to 325 F.<br /><br /><br />Arrange salmon in glass baking pan. Squeeze lemon juice all over salmon — depending on how juicy your lemon is and how much salmon you are preparing, you may only want to use half a lemon. This is completely to taste! I prefer a lemon-y salmon, so I tend to lean towards more, rather than less. Drizzle melted butter over fish. Season with salt and pepper.<br /><br /><br />Insert internal thermometer with alarm set for 136 F, cover pan with foil, and bake until the salmon reaches an internal temperature of 136 F. If you don’t have an internal thermometer with an alarm feature, cover pan with foil, and bake for 15-20 minutes, and remove salmon once it reaches an internal temperature of 136 F. Allow fish to rest, covered, for 5 minutes.<br /><br /><br />The result is perfect, juicy, tender salmon every time.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DPRVfNnVzRtzDPsqBBArFQDlw9JZ9gklp-PUWUzfbWDpjHphDzoEAByLs7BsJisAxfjqi-Whp7XP9QFB6Z5_5OzZ56Fy7miQEWTr3FAqhWhIP_LBaFS9i3ko0b8zC9znzrq0R7W5vGA/s1600/basic+salmon+2.png"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-DPRVfNnVzRtzDPsqBBArFQDlw9JZ9gklp-PUWUzfbWDpjHphDzoEAByLs7BsJisAxfjqi-Whp7XP9QFB6Z5_5OzZ56Fy7miQEWTr3FAqhWhIP_LBaFS9i3ko0b8zC9znzrq0R7W5vGA/s640/basic+salmon+2.png" /></a><br /><br /><br /><br /><img src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgYeIjcnBMA-A7tNQnZkmwiiCtowkZbd7jlOZIUkpCpUKzi7eiGFISQQwAjKyaO3rJSnnWxCM5R8MYAKz5DkpWSr7eRLDR9H8Ut8rjJYRMF9xQNLmpfpuGKq0_qvGZ_rOkarRV39z7XG2fxtY4v7VCS-Da-d2-rcw5gRSnMsh7Z_y5T0tQ5hdqyTIY=" /></span></div>
</div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYE9CpXQo-WGxwkQudoDSTJsXx1UlJL_KBeblN72FCiy02kLiUi44qFsveQN_EMxjNQtonkWKCIsKzZkBeT9KKYvJsFbFlieM1KgQ0MDjpwlwJELWrtFYRbsgPTDCD6WJ97Nh7i3g5eCY/s640/title.png" /></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br />My family gobbles up these delicious pancakes every Saturday morning — it’s become a favorite family tradition. These are gluten-free and can easily be made dairy-free (we use cashew milk in our house). You can also mix grassfed collagen peptides into the batter for extra protein (we like <a href="https://www.amazon.com/gp/product/B00K6JUG4K/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=piga02f-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00K6JUG4K&linkId=2b1c76ca37771a04adcf2df9c882dfd9">this one by Vital Proteins</a>).<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQg-vlFit7F0xa3_Nfyvsw1_UX5Vj4zK3rLVCVyZziv3ae_YJkLIqLRC8KEiqnn0wgnuhZ2FO9x2sy2iM5kHxjHL31xzt4tQU5FLGidODQFkw7mmnH2IkIxKYDMyDNLTzpfRHrw72Pyfc/s1600/DSC_3906.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQg-vlFit7F0xa3_Nfyvsw1_UX5Vj4zK3rLVCVyZziv3ae_YJkLIqLRC8KEiqnn0wgnuhZ2FO9x2sy2iM5kHxjHL31xzt4tQU5FLGidODQFkw7mmnH2IkIxKYDMyDNLTzpfRHrw72Pyfc/s640/DSC_3906.JPG" /></a><br /><br /><br /><u><i>Sanity-Saving Tip</i></u>: This recipe is intentionally large, so that you can make a big batch and then reheat the leftovers throughout the week.<br /><br /><br /><b><u>Ingredients</u></b><br /><br /><ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 cups rolled oats </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 bananas </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 1/4 cups milk of choice (we use cashew milk - <a href="http://www.pigandpaint.com/2017/03/make-your-own-cashew-milk-and-cream.html">click here to see how I make my own</a>) </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 1/2 tsp baking power </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/8 to 1/4 cup whole flax seeds (optional, and hemp or chia seeds work as well) </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp cinnamon </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tbsp vanilla extract </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1/4 tsp salt </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 heaping tbsp raw honey </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 eggs </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Avocado or coconut oil </span></li>
</ul>
<br /><b><u> Optional toppings</u></b><br /><br /><ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Maple Syrup </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Peanut or almond butter </span></li>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fresh fruit, like strawberries, berries, bananas, peaches...you name it </span></li>
</ul>
<br /><b><u> Supplies</u></b><br /><br /><ul>
<li><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Blender (if you’re using flax seeds, you’ll need something heavy duty, like a Vitamix)</span></li>
</ul>
<br />Add all ingredients to blender -- except for eggs and oil -- and blend until desired consistency is reached. I like my batter to stay a little chunky and rustic, but my family prefers the batter super smooth. Add eggs, and pulse until incorporated. If your batter is too thick (which may be the case if you use chia seeds), add more milk. If batter seems too loose, add more oats. You want it to be on the thicker side, but still pour-able. <br /><br /><br />Heat skillet on medium heat until super hot. Lightly grease pan with avocado or coconut oil. Using a large spoon, pour batter into rounds on pan, flipping once the bottom side becomes golden brown (approx 2-3 minutes per side, depending on the thickness of your batter).<br /><br /><br />Serve with maple syrup. Or serve the way my family does: with peanut butter, fresh strawberries, and maple syrup.<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0fuGg5yTLGAL_i0YMSvMAFOy35XG85pt_L92nsys1LtWEHAgL2lootmSO3rqx4mPmUf-Lu50oLWwP9Zji_0__4ZUGzPenPXcLpjmx0KXzxbkkgNFULTJLcT-64a6ILl0Ca69_sCpafyw/s1600/DSC_3918.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0fuGg5yTLGAL_i0YMSvMAFOy35XG85pt_L92nsys1LtWEHAgL2lootmSO3rqx4mPmUf-Lu50oLWwP9Zji_0__4ZUGzPenPXcLpjmx0KXzxbkkgNFULTJLcT-64a6ILl0Ca69_sCpafyw/s640/DSC_3918.JPG" /></a><br /><br /><br /> Here are a few different variations you can try as well!<br /><br /><br /> During the fall, we like to pumpkin spice up these bad boys by adding 1 tsp each of ground ginger and ground cloves to the batter. <br /><br /><br /> And shhhh...you didn't hear this from me, but a friend of mine sprinkles chocolate chips onto these pancakes while they are sizzling on the griddle. Can't go wrong with chocolate!<br /><br /><br /><br /><img src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgYeIjcnBMA-A7tNQnZkmwiiCtowkZbd7jlOZIUkpCpUKzi7eiGFISQQwAjKyaO3rJSnnWxCM5R8MYAKz5DkpWSr7eRLDR9H8Ut8rjJYRMF9xQNLmpfpuGKq0_qvGZ_rOkarRV39z7XG2fxtY4v7VCS-Da-d2-rcw5gRSnMsh7Z_y5T0tQ5hdqyTIY=" /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVAmRyM-PhTTDPVwV8aCoD7J-q24ylTyOzvZLzuWjyJTrQQKGu6QpzutyyVKh7x2SqyKyHSvTHQyNVrvq7Iq2L60bsYnJPTcH01uqjJTFXS5012wJ2nTz5THNoXDj9R36O9o2a1IXBp0c/s1600/title.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVAmRyM-PhTTDPVwV8aCoD7J-q24ylTyOzvZLzuWjyJTrQQKGu6QpzutyyVKh7x2SqyKyHSvTHQyNVrvq7Iq2L60bsYnJPTcH01uqjJTFXS5012wJ2nTz5THNoXDj9R36O9o2a1IXBp0c/s640/title.png" width="334" /></span></a></center>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">If you're dairy-free, or just looking to broaden your culinary horizons, cashew milk is an amazingly versatile choice. It's neutral, creamy, and incredibly versatile in cooking applications. Cashew milk and cashew cream have become favorites in our home.</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">You only need two things to make cashew milk or cashew cream. The first is obvious: cashews! I highly recommend raw (i.e. not roasted), but if you can't find them raw (tip: Costco often carries them), roasted will work fine. Just be sure they are unsalted!</span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">The second and final ingredient is water! Easy enough, right?</span><br />
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<b><span style="font-family: "helvetica" , sans-serif; font-size: 13pt;"><br /></span></b><span style="font-family: "helvetica" , sans-serif; font-size: 13pt;">The best part about cashew milk and cashew cream is that, unlike almond milk, there is NO STRAINING REQUIRED! You just blend and use. </span></span><br />
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">Here are the ratios I use for cashew milk and cashew cream:</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "helvetica" , sans-serif; font-size: 13pt;"><br /></span><b><span style="font-family: "helvetica" , sans-serif; font-size: 13pt;">Cashew Milk Ingredients</span></b></span></div>
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<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">3 cups water</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">1 cup unsalted cashews (preferably raw, but roasted works too)</span></li>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;"><b>Cashew Cream Ingredients</b></span></div>
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<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">2 cups water</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;">1 cup unsalted cashews (preferably raw, but roasted works too)</span></li>
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<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif; font-size: large;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Blend on high for about 45 seconds in a high powered blender, like a Vitamix. If you're not using a Vitamix, you may need to blend for a longer period of time, until the cashews are completely liquefied</span><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"> and incorporated. </span></span><br />
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</script><div class="blogger-post-footer">Thank you for reading!! Be sure to visit www.pigandpaint.com for more of my projects, recipes, and ramblings!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253093974223266899.post-60940677463462641182015-10-28T07:00:00.000-07:002015-10-28T07:00:05.631-07:006 Creative Ways to Use Wallpaper and Wall LinerWith my recent baby posts, I realized I had a couple of almost-finished posts from the days of yore sitting in draft form. So, I put the medal to the metal and wrapped this one up as a treat for y'all, as a thank-you for listening to me talk about my babies. Let's get to it!<br />
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People get pretty divided about wallpaper. I've seen responses ranging from squeals and dreamy sighs to dry heaving and eye twitches. Personally, I fall into the high-knee-happy-dance crowd when it comes to wallpaper. I think it's the bomb-diggity, and I've not hesitated to use it in my home. With that said, I've never wallpapered an entire room -- in fact, I've never even wallpapered an entire wall. Wallpaper is so much <u>more</u> than simply a wall-covering. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbpZRUYrW-4HABSFHqu-82c-5_tNXzUiOqbkQNnO6wbXk5dm5dI5oFqZLhAGvkOkN9n6KnhBzcOZfzeyuplP84B8wATGX3JbUvQU5xS3VT_M8dSHcMb8aTbaUzw7GT0pBmqz9S-FV8pY/s1600/wallpaper+logo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbpZRUYrW-4HABSFHqu-82c-5_tNXzUiOqbkQNnO6wbXk5dm5dI5oFqZLhAGvkOkN9n6KnhBzcOZfzeyuplP84B8wATGX3JbUvQU5xS3VT_M8dSHcMb8aTbaUzw7GT0pBmqz9S-FV8pY/s640/wallpaper+logo.png" width="640" /></a></div>
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So, let's talk about the dark side of wallpaper for a moment: removal. Once upon a time, I helped my mother-in-law remove wallpaper as part of a bathroom makeover. Fast forward a few years. My husband sweet-talked our then-landlord into letting us remove this horrid pink and teal butterfly / floral wallpaper that was slathered all over the only full bathroom in the condo we were renting at the time. It seriously looked like Lisa Frank vomited her entire sticker collection all over the walls. You'd think after those two experiences that I'd come to my senses and realize that wallpaper is not worth the trouble. Yet, here I am, still a fan. Wallpaper has come a long way in terms of ease of removal, so my fingers are crossed I have no issues when or if I decide to remove my wallpaper installations. It's a versatile tool in my design toolbox, especially when you factor in the added benefits of wall liner. Wall liner is like spanx for super textured or rough walls -- it smooths out the lumps and bumps. You can buy wall liner in the wallpaper section of stores like Home Depot and Lowes, or you can buy it <a href="http://www.amazon.com/Liner-Heavy-White-Prepasted-Wallpaper/dp/B000EMWO7G/ref=sr_1_1?ie=UTF8&qid=1381625871&sr=8-1&keywords=wall+liner"><span class="Apple-style-span" style="color: #274e13;"><b>online</b></span></a>. If you have orange-peel texture walls like I do, then wall liner is your friend! Wall liner is installed just like wallpaper, with the exception that it should be applied horizontally instead of vertically.<br />
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<span class="Apple-style-span" style="font-family: inherit;">Here are six of my favorite wallpaper projects:</span><br />
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<span class="Apple-style-span" style="color: #274e13; font-family: inherit; font-size: large;"><b><a href="http://www.pigandpaint.com/2012/09/nursery-build-baby-build.html" target="_blank">1. Bead Board Bookshelves in the Nursery</a></b></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Wallpaper isn't all stripes and damasks. Paintable wallpaper is wonderfully versatile and an excellent way to add texture and interest to a room. In my son's nursery, I DIY-ed a built-in window seat, flanked by bookshelves. To give the bookshelves more of a custom look, I lined the back of the bookshelves with beadboard wallpaper (available at most major hardware stores...I bought mine at Lowe's). This look doesn't require any special tools -- you probably already have almost everything you need (scissors, a sharp knife, water, and a wide wallpaper brush to smooth out the air pockets) -- and is much easier to install than real beadboard. </span><b><a href="http://www.pigandpaint.com/2012/09/nursery-build-baby-build.html" target="_blank"><span style="color: #274e13;">Click here for more details</span></a>.</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaEsH3IZBKqJgk__dZ2dquJpTl1vdc2it9XtSssSXRaA-YPJGiAqrOu5LMqwSj0JJ-JLwItNWiPEuw4ch4x7ZHgVjLZ71NJdFcby9GmDSvxSzpfgVL2i-ArnZcFlKN7oPVoZwr2-incQ/s1600/image1.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyaEsH3IZBKqJgk__dZ2dquJpTl1vdc2it9XtSssSXRaA-YPJGiAqrOu5LMqwSj0JJ-JLwItNWiPEuw4ch4x7ZHgVjLZ71NJdFcby9GmDSvxSzpfgVL2i-ArnZcFlKN7oPVoZwr2-incQ/s640/image1.PNG" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #274e13; font-family: inherit; font-size: large;"><a href="http://www.pigandpaint.com/2012/04/faux-board-and-batten-part-two-bow.html" target="_blank">2. Faux Board and Batten in the Master Bedroom</a></span></b><br />
<span class="Apple-style-span" style="font-family: inherit;">Adding board and batten is a dramatic way to freshen and brighten a room. But, it can be a pretty big undertaking for the weekend DIY-er, like myself. My walls have a pronounced orange peel texture, so omitting the "board" element was not an option for me. To save myself some heartache (and avoid having to buy/rent new tools), I applied wall liner to my walls to serve as the "board" element, and simply installed the batten on top. The result was slick, smooth walls that saved me both time and money. </span>Click <a href="http://www.pigandpaint.com/2012/04/faux-board-and-batten-part-one-bow.html" target="_blank"><b><span style="color: #274e13;">here</span></b></a> or <a href="http://www.pigandpaint.com/2012/04/faux-board-and-batten-part-two-bow.html" target="_blank"><b><span style="color: #274e13;">here</span></b></a> for more details.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyykrK932XrN0pnmIs91kDmXjq9pLHnwVNsT-tyJfv5fBy5NkqO_sWOaWeA_rlbu_jI3PiHAY0CYAs3yyl3fcxqj1unUMW-7C5nzsaGdL_2T1uLjF-9N3_BKTxhLutj2bqeoJnAaxlLi3j/s1600/After+2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyykrK932XrN0pnmIs91kDmXjq9pLHnwVNsT-tyJfv5fBy5NkqO_sWOaWeA_rlbu_jI3PiHAY0CYAs3yyl3fcxqj1unUMW-7C5nzsaGdL_2T1uLjF-9N3_BKTxhLutj2bqeoJnAaxlLi3j/s640/After+2.png" width="486" /></a></div>
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<span class="Apple-style-span" style="color: #274e13; font-family: inherit; font-size: large;"><b><a href="http://www.pigandpaint.com/2012/02/create-feature-wall-with-framed.html" target="_blank">3. Framed Wallpaper in the Dining Room</a></b></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Got a giant wall and don't know what to do with it? Yeah, so did I. I wanted to make a statement in my dining room, since it's the first thing you see when entering my home. But, the options for wall art / décor seemed so expensive and nothing really jumped out at me as being "right" for the room. Instead, for the price of some chunky door casing, wall liner, and wallpaper, I created my own art. I installed the moulding first, and then added the wall liner and wallpaper. Wall liner was necessary, again, because my walls are super textured. By applying the wall liner first, my decorative wallpaper didn't show any of the underlying lumps and bumps. </span><b><a href="http://www.pigandpaint.com/2012/02/create-feature-wall-with-framed.html" target="_blank"><span style="color: #274e13;">Click here for more details</span></a>. </b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Rl_5BCHR1tX_WQ49Kr-COxPOiQc60BpatdwdiFVtBljEV1XVX-Z4lnFoK_Sfx6cvENA-t2UfAC7QS8upant8ijhJlwNTLR9IC0EFExX50MKG-qdLaUFjq_MYs6eePjCgGq6hXSMhPvMA/s1600/SDC13109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Rl_5BCHR1tX_WQ49Kr-COxPOiQc60BpatdwdiFVtBljEV1XVX-Z4lnFoK_Sfx6cvENA-t2UfAC7QS8upant8ijhJlwNTLR9IC0EFExX50MKG-qdLaUFjq_MYs6eePjCgGq6hXSMhPvMA/s640/SDC13109.JPG" width="480" /></a></div>
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<span class="Apple-style-span" style="color: #274e13; font-family: inherit; font-size: large;"><b><a href="http://www.pigandpaint.com/2012/02/using-chalkboard-paint-on-heavily.html" target="_blank">4. Using Chalkboard Paint on Textured Walls</a></b></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Chalkboard paint is all over Pinterest these days, but has anybody ever tried using chalkboard paint on textured walls and then tried <em>writing</em> on said wall? Ahem, I have. It ain't pretty. Wall liner to the rescue! I added wall liner to the floating chalkboards I created in my home office, and then simply painted over the wall liner with chalkboard paint. The result? A smooth chalkboard surface, perfect for jotting down quick notes. <b><a href="http://www.pigandpaint.com/2012/02/using-chalkboard-paint-on-heavily.html" target="_blank"><span style="color: #274e13;">Click here for more details</span></a>. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsaLkiq7EYabwFbvS2boaFYnVMsBKsLmNlmr5cF95gFmbvMdNE6GXIeqUXCCBioIrnktk0dfNkQ2IqP3EjUfbHF6mH9HYF353CrFNgmG_MmHPKPJX7nPESI3_ROVgUzcrjOtCj_cof5bDF/s1600/SDC13342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsaLkiq7EYabwFbvS2boaFYnVMsBKsLmNlmr5cF95gFmbvMdNE6GXIeqUXCCBioIrnktk0dfNkQ2IqP3EjUfbHF6mH9HYF353CrFNgmG_MmHPKPJX7nPESI3_ROVgUzcrjOtCj_cof5bDF/s640/SDC13342.JPG" width="640" /></a></div>
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<span class="Apple-style-span" style="color: #274e13; font-family: inherit; font-size: large;"><b>5. Vintage Glam Bookshelves
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<span class="Apple-style-span" style="font-family: inherit;">I know we already talked about lining bookshelves with wallpaper, but my latest project showcases a method that's a little more in-your-face. The beadboard wallpaper we discussed earlier was subtle. The blue and shimmery gold damask wallpaper? Not so much. But once you add books and style your shelves, the end result is delicious. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfLqWKLMH63IS5RNuOwpS6wJpCZNTpCvEEwOGpV9uOpJ_t62iLrWsGpTr1hoRz_jJ1SgjrIosqOkk4XjnlaeUC6xVi3kXeHprfevoI90BjontSt1b9Q_i2UOVG0cVQZHdC_2jazCK-Bk/s1600/image2.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhfLqWKLMH63IS5RNuOwpS6wJpCZNTpCvEEwOGpV9uOpJ_t62iLrWsGpTr1hoRz_jJ1SgjrIosqOkk4XjnlaeUC6xVi3kXeHprfevoI90BjontSt1b9Q_i2UOVG0cVQZHdC_2jazCK-Bk/s640/image2.PNG" width="640" /></a></div>
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<span style="text-align: start;">A roll of faux tile wallpaper will set you back about $13, but used sparingly and strategically, it can have a million-dollar effect (ok, maybe more like a couple thousand dollars). Make sure you caulk around the edges of the wall afterwards, as well as in between the seams of the wallpaper -- this will make your tile wallpaper job look polished, seamless, and real. It also creates a tight seal, so that moisture can't lift the wallpaper or cause mold issues underneath. </span><b style="text-align: start;"><span style="color: #274e13;"><a href="http://www.pigandpaint.com/2013/12/faux-mosaic-tile-wallpaper.html" target="_blank">Click here for more details.</a></span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRozyvc6BD_fI4AscIKHSaSGvDV7dDlzfJGG6xTm-Uk23QLZ353W8ig27A6kBgC7e3cZotAu4vQseq_HqkyvDIR4Iw01UwjgNOrqTrCc6RkFqbZ1oOz5gGJRCGWca8Vi8xst5bdOgjFMs/s1600/title.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRozyvc6BD_fI4AscIKHSaSGvDV7dDlzfJGG6xTm-Uk23QLZ353W8ig27A6kBgC7e3cZotAu4vQseq_HqkyvDIR4Iw01UwjgNOrqTrCc6RkFqbZ1oOz5gGJRCGWca8Vi8xst5bdOgjFMs/s640/title.png" width="432" /></a></div>
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Are you pro-wallpaper or anti-wallpaper? How have you used wallpaper creatively?<br />
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Cheers!<div class="blogger-post-footer">Thank you for reading!! Be sure to visit www.pigandpaint.com for more of my projects, recipes, and ramblings!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253093974223266899.post-90247852345192727402015-10-23T07:00:00.000-07:002015-10-23T07:00:00.144-07:00My VBAC Birth Story<div>
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I wrote Noelle's birth story down in the first few weeks following her birth, and I admit, I've kept it to myself intentionally. A year ago, I experienced something life-changing, and I held it close, to enjoy it, to soak it in. But I always intended to share it, and I'm ready now. I hope it encourages anyone out there who finds themselves feeling the same way that I did.<br />
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<i><b>Disclaimer -- this post is not intended to be medical advice of any sort, and should not be misconstrued as such. This is simply my story, and the thought process I went through based on my own personal circumstances. All decisions made were based on in-depth discussions with my various medical providers. </b></i><br />
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Here we go...</div>
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<b><u><span style="font-size: large;">My VBAC Birth Story</span></u></b></div>
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<span style="font-family: "Helvetica Neue"; font-size: 13.0pt; mso-bidi-font-family: "Helvetica Neue";">I didn't want another c-section. That's
where my story starts -- I wasn't even pregnant yet and I knew I wanted my next
birth to be different. I wasn't quite sure what that would look like, but I
knew I didn't want it to end in surgery. My c-section recovery had been long and painful,
and I couldn't imagine going through that again with two children to care for.
So, I started researching this concept of VBAC, or Vaginal Birth After
Cesarean. <o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; font-size: 13.0pt; mso-bidi-font-family: "Helvetica Neue";">Let's move to a lighter subject, shall
we? A few days before I learned I was pregnant, we tried out a new (to us) gourmet mac
'n cheese restaurant in Oakland, called Homeroom. I devoured my AMAZING
sriracha mac 'n cheese...and spent the rest of the day feeling uncomfortably
bloated and tired. And devastated -- I thought I'd never be able to go back to
this glorious mac 'n cheese institution again if I felt THIS gross. Three days later,
I still felt like a hot air balloon -- man, that mac 'n cheese really did a
number on me! I was heart broken. Day 4 post-mac and still feeling like I might
float off the earth, I realized I was late (and not in Alice's white rabbit
sort of way). I promptly took a pregnancy test, and was thrilled to learn that
(1) my son would be a big brother and (2) the mac 'n cheese was NOT to blame
for my unreasonable flatulence. Gotta love that good ol' pregnancy gas! Anyone
up for some mac ‘n cheese?<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; font-size: 13.0pt; mso-bidi-font-family: "Helvetica Neue";">So, now that you and I have reached the
comfortable, talking-about-farts-and-using-the-word-"vaginal" stage of our relationship, let's get back to
the story. I kicked my VBAC research into high gear. After a tremendous amount
of reading, including understanding the recommendations and precautions of the American College of Obstetrics and Gynecology, I came to three conclusions:<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; font-size: 13.0pt; mso-bidi-font-family: "Helvetica Neue";">1. I, without a doubt, wanted to avoid a
repeat c-section, unless it was truly medically necessary.<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; font-size: 13.0pt; mso-bidi-font-family: "Helvetica Neue";">2. I believed my best chance to achieve
said VBAC was through a completely natural (no drugs, no intervention)
delivery.<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; font-size: 13.0pt; mso-bidi-font-family: "Helvetica Neue";">3. I would have to fight hard to VBAC in
a hospital.<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; font-size: 13.0pt; mso-bidi-font-family: "Helvetica Neue";">I quickly learned that my VBAC-tolerant
hospital would not allow *me* to VBAC in their facilities, simply based on the
fact that I did not have a "proven pelvis." My OB stated I was a
perfect VBAC candidate otherwise, but that my lack of a prior vaginal birth was
making my "VBAC score" too low. I'd have to deliver at a hospital
over an hour away (in traffic, it would easily be 2+ hours away). <i>Awesome</i>. The
one loophole I could leverage to deliver at my hospital would be to show up
pushing, but I'd be subject to many limitations based on hospital policies that
actually impede the birthing process. Not exactly the supportive environment I
was hoping for. I also couldn't help but think my hospital probably doesn't do
many VBACs if it's *<i>this</i>* hard to
"qualify." Turns out, I was right about that, but that's another story for another day. Do I really want to birth some place with such little VBAC
experience? But the bottom line is that for me and my particular circumstances (not
speaking for anyone else), a VBAC was <a href="http://www.acog.org/-/media/ACOG-Today/acogToday0810.pdf?la=en"><b>safe and appropriate, according to ACOG</b></a>, over a
repeat c-section. <o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; font-size: 13.0pt; mso-bidi-font-family: "Helvetica Neue";">I realize the prologue of this birth
story is getting long. We'll get to the good stuff soon, I promise.<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; font-size: 13.0pt; mso-bidi-font-family: "Helvetica Neue";">After even more research, talking to
local doulas and experienced hospital VBAC-ers, and a whole lot of prayer with
my husband, we decided to investigate HBAC, or Home Birth After Caesarean. We
met with a midwife who came highly recommended and had a tremendous amount of
VBAC experience. <i>Wow</i>. The feeling of
peace we felt after that initial meeting was incredible. Her approach to
childbirth was exactly what I wanted, and she had a thorough plan outlined for
handling emergencies. I could go on and on about the reasons why we felt home
birth was the right choice, but I don't think that's why y'all came to read my
story. All you need to know is that we made this decision very carefully,
prayed through it, and felt incredible peace about it. <o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; font-size: 13.0pt; mso-bidi-font-family: "Helvetica Neue";">For those who remember <a href="http://www.pigandpaint.com/2013/01/miracle-child-my-birth-story.html" target="_blank"><b>my son's birth</b></a>,
he was born at exactly 34 weeks. So, naturally, I wanted more than anything for
this pregnancy to go full term. I had a healthy, normal pregnancy with no signs
or risks of again delivering prematurely. Until the evening of the 35 week
mark -- exactly one year ago today -- when my water broke without warning at 11:15pm, exactly as it happened
with my son. Unfortunately this meant I would not be able to deliver at home as
I had hoped, but I still felt confident this birth could be different. We
called our midwife and worked out our plan to labor at home (many precautions
were taken to ensure there was no risk for infection). She prayed over us and
made plans to come to our house in the morning to see how my labor was
progressing. She arrived around 10am the next day and spent several hours with
us, running tests, checking my vitals, and talking us through our options. I
had maybe a handful of very minor contractions since my water had broken, and
had felt about the same number of tiny leaks of water over that time frame -- a
part of me hoped that meant my water bag was resealing and that I could remain
on bedrest for two weeks until I became full term. But deep down, I knew that
wasn't going to be the case. I was in the very early stages of labor. By
afternoon, my contractions were coming in regular intervals, but only lasting
20-40 seconds. Around 10pm, they were 7-8 minutes apart and growing in length
-- and intensity. I now needed to "take a moment" to get through
them, though it was certainly not unbearable yet. My midwife returned to our
house at that point and stayed with us throughout the night. Our amazing friend Lori (she’s an angel, seriously) showed up around the same time to spend the night
and watch our son in case we needed to leave in the middle night. I labored
throughout the night, with contractions coming every 5-7 minutes and lasting
60-90+ seconds. The intensity became such that Brian coached me through each
and every contraction all night long, helping me stay relaxed and make low, open sounds with my
mouth. He rubbed my back, legs, did counter-pressure....everything and anything
I needed to get through the contractions. I honestly don't even remember him taking bathrooms breaks, though I'm sure he must have. He was there at every moment I needed him. He continually reminded me that I could do this.</span><br />
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<span style="font-family: "Helvetica Neue"; font-size: 13.0pt; mso-bidi-font-family: "Helvetica Neue";">I wish I could accurately describe
how I felt in this moment. I felt frustration that I didn’t make it full term,
yet I felt peace because I had everything prepared for the baby by 34 weeks, just in case. I felt relaxed to be at home, with my husband and midwife caring for
me. I felt this strange awareness that I was in the midst of doing something
that scared me and that I was going to finish it, someway, somehow. It wasn’t fear in the sense of
being afraid of pain. It was like this: I had spent the duration of my
pregnancy convincing myself I was <u>capable</u> of a vaginal delivery just like
any other woman, that I was carefully crafted to do this, that the broken trust between me and my body would be redeemed. But now as I labored
– REAL labor, that I had only ever experienced before as a miscarriage – I had inklings
of doubt sneaking into the back of my mind. It’s amazing, though, as the contractions grew in intensity, how easy it was to lose focus of the fear and doubt. It wasn’t long
before I was solely focused on getting through each contraction as they came,
and grasping for little moments in between to rest. I drank a lot of coconut
water throughout the night, and nibbled here and there on scrambled eggs my
midwife had made for me. By morning, I was really in the heat of active labor
and we decided it was time to head to the hospital. We had planned to go to
Sacramento (an hour away), but at the very last minute I insisted we take our
chances at our local hospital where I had our son via c-section two years
prior, which was just 12 minutes away. I just didn't think I could make it to
Sacramento. The contractions were unbearable. I just knew I was very close. And
trust me, nobody dares cross a women in active labor!<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; font-size: 13.0pt; mso-bidi-font-family: "Helvetica Neue";">My husband, midwife, and I arrived at
the hospital at exactly 9am, under the cover of a beautiful rainbow -- the icon of God's promise as one of the last images I remember before entering the
hospital. In true, overly dramatic Alison-form, I had a contraction just as the
double-doors of Labor and Delivery were swinging open for us, which brought
me to my knees screaming in front of the awaiting nursing staff -- what an
entrance! As the contraction eased, I thanked the staff profusely for
getting us to a room so quickly, and apologized for being so dramatic. They later told me I apologized a lot in between contractions. I was checked and
found to be 5cm and 70% effaced -- I was overjoyed! That was more progress than
I had made with Samuel. But joy quickly faded with the next few excruciating
contractions, which were getting harder and harder to manage (sorry, Ina May!! I
tried!). The pain of contractions was taking over. It wasn't long before I was
screaming for an epidural, which (for those of you who are still reading are
aware) was NOT part of my original plan. Luckily, God is the King of strategic
stalling, and I did not get the epidural. <o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; font-size: 13.0pt; mso-bidi-font-family: "Helvetica Neue";">The on-call OB arrived, decided I
was actually 4cm -- not 5cm -- and sternly explained to me that she does not perform
VBACs, but she would see if the other doctor on call would be willing to take
me, since I was clearly in labor. She left the room. I remember not feeling any
worry that they would turn me away or force me into a repeat c-section, but my
husband and midwife felt differently, as did my primary L&D nurse, and the
three of them began quietly praying over me. I screamed again through a contraction for pain relief,
and my nurse raced out of the room to retrieve narcotics. Suddenly, labor
intensified tenfold. Whatever deep-seated animal instincts I had buried within me exploded in full force. I shrieked,
moaned, and growled through back-to-back-to-back contractions, writhing and
shaking the hospital bed, digging my nails into my poor husband's arms and even
attempted biting his arm a couple of times -- not because I was
"blaming" him for my pain, but because I was simply out of control of my own body,
out of my mind, succumbing solely to animal instincts. Turns out, this is what
they call "transition." In minutes, the urge to push was becoming
more than I could bear, and I cried, "I have to push, I can't stop
it!!" My midwife muttered a few Thank You Jesus' and told me, "So
push. If your body is telling you it's time to push, don't ignore it. It will
get you dilated the rest of the way." That was all I needed to hear. My whole body went limp with a freeing sense of relaxation. I let my body push.
My nurse returned at that moment with a syringe of fentynol, but quickly put it
aside upon seeing my state. She grabbed a pair of sterile gloves, confirmed
I was 10cm, and sighed, "Praise you Jesus," and then told me,
"You're going to have this baby." Afterwards, my nurse confirmed it
had been exactly six minutes between my 4-5cm check and the 10cm check. Whew!!
No wonder I was in so much pain.<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; font-size: 13.0pt; mso-bidi-font-family: "Helvetica Neue";">The on-call OB hustled back in with
a much more supportive demeanor, a change in attitude that could only be God's
doing. She told me, "Don't worry about a thing, I will deliver your baby
and will take care of the hospital politics. You don't need to worry." Out
of the corner of my eye, I noticed tears fill Brian's eyes. Out of the corner
of my other eye, I noticed a familiar face from the NICU nursing staff enter
the room -- Jane. She'd be assessing my baby once she was born. She was present at my
son's miracle birth two years prior. I just love when God sends little reminders
of His providence.<o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; font-size: 13.0pt; mso-bidi-font-family: "Helvetica Neue";">I sat up and prepared to push. I no longer felt
pain -- no joke. I could feel contractions, but they were working for me
instead of fighting against me. Pushing felt so satisfying, such a welcome
relief. It still hadn't occurred to me yet that I was doing it. I was pushing
my baby out. I was VBACing. Drug free. Natural. It was happening. So, with my
midwife holding one leg, my nurse holding the other, and the doctor
"manning the helm," I channeled all of my energy downwards while
Brian counted down from ten during each push. <o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; font-size: 13.0pt; mso-bidi-font-family: "Helvetica Neue";">I pushed for about 30-40 minutes. My
birth team encouraged me so much during this time, giving me updates and
assuring me that I was "doing it right." I can't say enough wonderful
things about my dear husband, who was a natural coach and supported me so
perfectly, it brings tears to my eyes just remembering his focus and selflessness.
I'll never forget how his voice sounded when he told me he could see her head emerging -- his baby girl, his precious daughter. I reached down to feel her head -- wow, I was
really doing it!! I was pushing out my baby! I took a moment to let that sink in. I was doing what centuries of women had done before me. And still no pain – not
even during the "ring of fire." After another push or two, they had me stop
pushing and my body took care of the rest. My baby girl Noelle emerged and became
a part of this world at 12:16pm. It was life-changing. My whole body radiated
with energy. Words can't describe this Heaven-on-Earth experience. She was
perfect, weighing 5 pounds, 8 ounces and receiving a ten Apgar score. She
needed no NICU time. Did you hear that? None. Absolutely perfect. <o:p></o:p></span></div>
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<span style="font-family: "Helvetica Neue"; font-size: 13.0pt; mso-bidi-font-family: "Helvetica Neue";">They placed her in my arms, and after some time, Brian
cut the umbilical cord. She's been a mama's girl ever since, and I'm out-of-mind in love with her. Where Samuel makes my heart absolutely melt, like a hug that could go on forever, Noelle makes my heart race, like the energy of first love. Our family is complete. Our tender Samuel and our determined
Noelle -- they have brought us unparalleled joy. </span><o:p></o:p><br />
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(tap tap tap)....is this thing on?</center>
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Life has been busy. Wonderful, but busy. Some of you who follow Pig and Paint on Facebook may remember I gave birth to our second child almost a year ago. In fact, that's why I decided to blow the dust off of my blog here and share a few things in honor of her upcoming first birthday. </center>
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Today, I'm sharing her nursery. Like most of my projects these days, I didn't finish everything I intended for her room, but it's finished enough and absolutely one of my favorite rooms. I went with a pink flamingo motif, and I'll be honest, most people just smiled and nodded when I initially shared my vision for the room -- I think they were picturing plastic lawn decor. Anywho, I've never really used pink in my home before, but I kind of went pink-wild in here and I love it. It actually got me using pink elsewhere in my life -- shoes, clothes, etc. So, here we go! I present to you miss Noelle's flamingo room....</center>
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I made the curtains using <a href="https://www.fabric.com/buy/0336843/home-accents-pisces-slub-flamingo"><b>this gorgeous fabric</b></a>. The pattern is a gorgeous oversized koi fish design. I know, it's a fish, not a flamingo, but trust me, there are plenty of flamingos in this room. I used a double curtain rod, with white blackout curtains as the inner layer. </center>
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I filled the wall opposite of her crib with a collection of flamingo prints and a couple of quotes that resonated with my hopes and dreams for my baby girl....<br />
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...especially THIS quote.<br />
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Here it is again, in case you missed it. This was my mantra for her birth, actually. I'll be sharing that story soon.<br />
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We keep a tray on the dresser for odds and ends, including a remote control that controls every single light in her room (with the exception of the main light switch lamp) + her white noise machine. This was an idea I came up with for Samuel's nursery's back in the day and loved it so much, I added it to Noelle's room. It's so convenient having access to her lights and white noise from the rocking chair (or anywhere I want).<br />
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Our friend Breanna made this GORGEOUS blanket for Noelle as a gift. She's so talented. She makes <a href="https://www.etsy.com/shop/ThawesomeThings"><b>darling baby hats too over here</b></a>. You should check it out.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Enbvcy-ZBMtDSPeJN9c88E51XMnXdn12fQEbcIHTbv6pcbTW04MQIembAToKPYZ3wH9rLNL7iMoWXhZNxKuBiZb6hLkiRVqVWEvhmS5m8ghzyNyFygqkjSrhNXBbSom491fqzPRGrZ4/s1600/DSC_0514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Enbvcy-ZBMtDSPeJN9c88E51XMnXdn12fQEbcIHTbv6pcbTW04MQIembAToKPYZ3wH9rLNL7iMoWXhZNxKuBiZb6hLkiRVqVWEvhmS5m8ghzyNyFygqkjSrhNXBbSom491fqzPRGrZ4/s640/DSC_0514.JPG" width="640" /></a></div>
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I stole an idea from <a href="http://www.younghouselove.com/2014/02/changing-tables-and-our-minds/"><b>Young House Love</b></a> and wrapped a white Ikea Kallax (formerly the beloved Expedit) in stained wood boards. I just love how the contrast and texture offsets the pink tones in the room.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLmQv4Jb66zwhb7d-Oc8n3kCdctuifwY14m86kUyQWt1mcwHQ-giEL-E9We9z5aQvee3SjoqpcyRy50mdcSGIDyyLQfUpLGR1K1tmK_S18MFsWpVXJj8yvXpEQpV4WH3JdjeKK4KbAzQ/s1600/DSC_0542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLmQv4Jb66zwhb7d-Oc8n3kCdctuifwY14m86kUyQWt1mcwHQ-giEL-E9We9z5aQvee3SjoqpcyRy50mdcSGIDyyLQfUpLGR1K1tmK_S18MFsWpVXJj8yvXpEQpV4WH3JdjeKK4KbAzQ/s640/DSC_0542.JPG" width="426" /></a></div>
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My FAVORITE part of the room is without a doubt the two INCREDIBLE paintings I commissioned from my sister. Y'all, my sister is ridiculously talented. She has made pieces for both of my kids' rooms. You can find her <b><a href="https://www.etsy.com/shop/KVarts">on Etsy over here</a>.</b> If you want something custom for your home or if you want to choose from some already designed pieces, she's your gal! You won't be disappointed. She'll work with you on the vision and design, and get you exactly what you want. Go see her <a href="https://www.etsy.com/shop/KVarts"><b>on Etsy now</b></a>!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcYPctWxSkOyD0vHe9dXUsPoWdxR6_33DhDe9W9EtAhFVywrWCyJRUH-t7puJh6LWHz0axk3W4XtpCEdIDRtZiaHCqJ4njfDRQ6p7-HeMbZEKRqW0vbJRSrRaxAVXeJ1wiCUlZkwcLks/s1600/DSC_0526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilcYPctWxSkOyD0vHe9dXUsPoWdxR6_33DhDe9W9EtAhFVywrWCyJRUH-t7puJh6LWHz0axk3W4XtpCEdIDRtZiaHCqJ4njfDRQ6p7-HeMbZEKRqW0vbJRSrRaxAVXeJ1wiCUlZkwcLks/s640/DSC_0526.JPG" width="426" /></a></div>
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Two stunning flamingos -- she captured EXACTLY what I wanted. The form, the colors, the curves, the stunning beauty of God's creation. I got chills when I saw them for the first time. Ok, truth be told, I actually get chills EVERY SINGLE DANG TIME I look at them. They are really breath-taking. <br />
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I wish you could see the texture in the feathers....it's 3D and amazing.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBwOyvKg1BfettApBZ6gNL_FZ4o3DhUb2OaTWON6W_rB7HvoPi4noEDzcx-_DcYHY-RkUZ2QL8_EpaiPQNC9V-FvLVR-vAymHWx-Uj4I82YS4p3qqq6caC_2VxgXbdIVbzCr_6pu6PaxU/s1600/DSC_0532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBwOyvKg1BfettApBZ6gNL_FZ4o3DhUb2OaTWON6W_rB7HvoPi4noEDzcx-_DcYHY-RkUZ2QL8_EpaiPQNC9V-FvLVR-vAymHWx-Uj4I82YS4p3qqq6caC_2VxgXbdIVbzCr_6pu6PaxU/s640/DSC_0532.JPG" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWgBDkzoXLJrMPoy1u_JjE5HpYG91wJ9Qr05P5zXe8mXn7Kq11ZW1-MrMW0TYFOSl10nPQr4an_5sEDi4MsFDlwZ2bcTi0JeHErrXXeCocyT1LaFsoMB9U4bhlQbU2jHTxqycWV6xiKE/s1600/DSC_0566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWgBDkzoXLJrMPoy1u_JjE5HpYG91wJ9Qr05P5zXe8mXn7Kq11ZW1-MrMW0TYFOSl10nPQr4an_5sEDi4MsFDlwZ2bcTi0JeHErrXXeCocyT1LaFsoMB9U4bhlQbU2jHTxqycWV6xiKE/s640/DSC_0566.JPG" width="426" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0aQXYQ8dqYdno2OpO6GzESUaet219bKeUgBDgcTs1B-jsITVP08J0Y4Z6gw4nIZm2Yf4MYiGtblKeGtSN2p7n7iiZJbJpaT2MDFqtlgbfTmo1N4xw2D_lQNQ_1Zg18rU2fAePE0qiYag/s1600/DSC_0568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0aQXYQ8dqYdno2OpO6GzESUaet219bKeUgBDgcTs1B-jsITVP08J0Y4Z6gw4nIZm2Yf4MYiGtblKeGtSN2p7n7iiZJbJpaT2MDFqtlgbfTmo1N4xw2D_lQNQ_1Zg18rU2fAePE0qiYag/s640/DSC_0568.JPG" width="426" /></a></div>
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I'm secretly hoping that someday Noelle won't want these in her room, so that I can put them in my dining room or family room. I love these paintings SO much.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_dBOkI3c5Uq9C3szihfdjcpuRq0LPZy3b5U35ArKiZqnfz9Xmwcul4mMo-EGcncqS64d4ef_yZZFtO1w9LWdEqZ5IMLt3lb_xhsEQjI1VeRB4bb-1kfIFirX7a-CSq7bOS_y5FbOXtM/s1600/DSC_0570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_dBOkI3c5Uq9C3szihfdjcpuRq0LPZy3b5U35ArKiZqnfz9Xmwcul4mMo-EGcncqS64d4ef_yZZFtO1w9LWdEqZ5IMLt3lb_xhsEQjI1VeRB4bb-1kfIFirX7a-CSq7bOS_y5FbOXtM/s640/DSC_0570.JPG" width="640" /></a></div>
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Her changing station is pretty straight forward. We use cloth diapers, but our needs are not much different from disposable diaper-ers. I added a little gold leaf and paint to two Ikea spice racks for wall storage. We keep a chalkboard for diapering notes, a water bottle for wetting cloth wipes, and my favorite Babytime Balm in the wall storage. Within the changing table itself, we keep cloth wipes, emergency disposable wipes, and baskets full of diapering odds and ends.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjYv8Dnk7LQQc7x4zduyF0xW4ITkFaoAct1DWcV2bbzuqYgkjYHvHJHLn_IMzfEAMfa7czPS_8Qm1R5hIr_MJR5fM0X5Qg7iPUhrqvXLRlz1TBlWcE2q2JcCyG7fa8jx-6WIMo3F8kDA/s1600/DSC_0531.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjYv8Dnk7LQQc7x4zduyF0xW4ITkFaoAct1DWcV2bbzuqYgkjYHvHJHLn_IMzfEAMfa7czPS_8Qm1R5hIr_MJR5fM0X5Qg7iPUhrqvXLRlz1TBlWcE2q2JcCyG7fa8jx-6WIMo3F8kDA/s640/DSC_0531.JPG" width="426" /></a></div>
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Lastly, our crib came with a pull-out drawer underneath (difficult to see in the pictures, so just take my word for it). I love a little extra storage! I made the crib skirt with some simple strips of fabric and literally just safety pinned them to that wire-y thing that holds up the mattress. </div>
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So, there you have it! My flamingo-themed nursery, for this sweet, confident almost-one-year-old.</div>
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Cheers, y'all!</center>
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</script><div class="blogger-post-footer">Thank you for reading!! Be sure to visit www.pigandpaint.com for more of my projects, recipes, and ramblings!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253093974223266899.post-66686913256289238192013-12-07T07:00:00.000-08:002013-12-07T07:10:59.480-08:00Faux Mosaic Tile Wallpaper<div class="mobile-photo">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTtNei3vv7RXvWhlrpMPvww4eRWSvcE0CNH5PTPF9C4BKlY5CJRCfRcifJe94tlHZOTJKDT524JpRSTVcm19O1OEMa6NMHKVOLfyPsbjkByJOmavnE_TifdM84VvASDGieYRT-eiV2xMc/s1600/title.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTtNei3vv7RXvWhlrpMPvww4eRWSvcE0CNH5PTPF9C4BKlY5CJRCfRcifJe94tlHZOTJKDT524JpRSTVcm19O1OEMa6NMHKVOLfyPsbjkByJOmavnE_TifdM84VvASDGieYRT-eiV2xMc/s640/title.png" width="432"></a></div>
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<span style="font-family: inherit;">I have wanted to re-tile our master bathroom since the moment we moved into this house, but it was never high on the priority list. Not to mention, the kind of bathroom project I wanted to do wasn't cheap and would require more expertise than I possess. So, since I knew I wouldn't be doing anything in that room for awhile, I started making tiny changes here and there to make it temporarily more enjoyable.</span><br>
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<span style="font-family: inherit;">I painted it when I painted our master bedroom. That helped. I also <a href="http://www.pigandpaint.com/2012/06/bathroom-vanity-light-adventure.html"><span style="color: #274e13;">swapped out the light fixture</span></a><span style="color: #274e13;"> </span>for something a little more classy. And then, I found this pre-pasted <a href="http://www.lowes.com/pd_10132-37364-20-354_1z10wc1+1z138n4__?productId=3713774&Ns=p_product_qty_sales_dollar%7C1&pl=1&currentURL=%3FNs%3Dp_product_qty_sales_dollar%7C1%26page%3D1&facetInfo=Cream/Beige/Almond"><span style="color: #274e13;">faux mosaic tile wallpaper </span></a>at Lowes. I remember thinking to myself, "This is either the stupidest thing I'll ever do, or the most brilliant."</span><br>
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<a href="http://images.lowes.com/product/converted/501158/5011583095821.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="320" src="http://images.lowes.com/product/converted/501158/5011583095821.jpg" width="320"></span></a></div>
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<span style="font-family: inherit;">For $13, I figured it was worth a shot. I ordered it. Once it was in my hands, I immediately fell in love. The hubs was bananas about it too. It's a thick, foamy textured wallpaper. If you've ever run across <a href="http://www.pigandpaint.com/2012/09/nursery-build-baby-build.html"><span style="color: #274e13;">beadboard wallpaper</span></a>, it's very similar to that.</span><br>
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<span style="font-family: inherit;">If you've been around Pig and Paint for a while, you know that I'm a huge fan of wall liner to smooth out my heavily textured, orange-peel walls. I've used wall liner <a href="http://www.pigandpaint.com/2012/02/create-feature-wall-with-framed.html"><span style="color: #274e13;">under wallpaper</span>,</a> to <a href="http://www.pigandpaint.com/2012/02/using-chalkboard-paint-on-heavily.html"><span style="color: #274e13;">make chalkboards</span>,</a> and to produce a <a href="http://www.pigandpaint.com/2012/05/big-bow-chica-bow-wow-bedroom-makeover.html"><span style="color: #274e13;">faux board and batten look in the master bedroom</span>.</a></span><br>
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<span style="font-family: inherit;">I put down a layer of wall liner, hung horizontally. And then I started laying down my wallpaper. Unlike laying "regular" wallpaper, when you are dealing with the textured stuff like this faux tile wallpaper or faux beadboard wallpaper, you'll get a better-looking end-product if you cut your wallpaper exactly to fit whenever possible, instead of leaving excess paper and trimming later. The foamy stuff just doesn't cut well and you'll inevitably end up tearing your wallpaper. So, take your time and measure carefully.</span><br>
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<span style="font-family: inherit;">I took these next few pictures on my iPhone, so they are a bit dark. It was fun to watch it all come together!</span><br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsZW6nHMW2DN_BLzA_jo3UUrCDmdQqW1dBtVzjIOPvgSezbVN3Gz59d1o81QMS5LUqx0TuX1CaytVPGEKDPcNNjulXKmm5dT_cs6ilrCAL6iE4wziJ2HP055T9oJmZ1RQE_4Q6dgjdg8/s1600/photo+1-770489.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img alt="" border="0" height="400" id="BLOGGER_PHOTO_ID_5952553107702442402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsZW6nHMW2DN_BLzA_jo3UUrCDmdQqW1dBtVzjIOPvgSezbVN3Gz59d1o81QMS5LUqx0TuX1CaytVPGEKDPcNNjulXKmm5dT_cs6ilrCAL6iE4wziJ2HP055T9oJmZ1RQE_4Q6dgjdg8/s400/photo+1-770489.JPG" width="300"></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">{One sheet done!}</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlP10kXR5r32pFjTZy5tdlpY7RIwqHki6D272FWI7SLWdFsRgRs9g6JKSNfuu9oXmPA9W-5ApBdcpbGMT6XsVML2zYcLQqkxKpyLoSE1tyPEyrqN9MU383r0DZSdwPk8TJuOI8o_CVt0/s1600/photo+3-776309.JPG" style="margin-left: auto; margin-right: auto;"><span style="font-family: inherit;"><img alt="" border="0" height="400" id="BLOGGER_PHOTO_ID_5952553135383429234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdlP10kXR5r32pFjTZy5tdlpY7RIwqHki6D272FWI7SLWdFsRgRs9g6JKSNfuu9oXmPA9W-5ApBdcpbGMT6XsVML2zYcLQqkxKpyLoSE1tyPEyrqN9MU383r0DZSdwPk8TJuOI8o_CVt0/s400/photo+3-776309.JPG" width="300"></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: inherit; font-size: small;">{Wallpaper-ing completed}</span></td></tr>
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<span style="font-family: inherit;">I wasn't super pleased with how the wallpaper edge turned out around the window, so I trimmed the wallpaper back about half an inch, all the way around the window, exposing the wall. I picked up some window casing from Lowes and trimmed out the window. </span></div>
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<span style="font-family: inherit;">The last and final step was to caulk around the edge of the wallpaper, along the ceiling, shower, bathtub, and window. I also caulked in between the wallpaper seam<b>s</b> to cover spots where I apparently hadn't done a great job getting the paper to lay flat or bump up close enough to the previous sheet. This was GENIUS, if I do say so myself. Not only did it cover up all of my indiscretions, but it will prevent moisture from getting under the wallpaper in the future. <i>{patting self on back}</i></span></div>
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<span style="font-family: inherit;">So.....this was $13 and a couple of hours very well spent. It was a risk. I was really worried quite literally until the very end of the project that this would look cheesy. But, I'm telling you, it turned out AWESOME. So, until the day we're ready to do a much bigger reno job on this bathroom, I'm very pleased with this inexpensive, yet impactful solution.</span><br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcG8SDhF2LcFGZhpeSuaP2zKrtJy09zOqz-GZq30RLuzIy3LZ39slQ8jgD5T2KBmO933Yp0UL9naVjcyleHicYwWrME8vj7cjyouTxClIQLcciuzJQ9V4MynutBxYGfzPwZbD62mlz4l0/s1600/2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcG8SDhF2LcFGZhpeSuaP2zKrtJy09zOqz-GZq30RLuzIy3LZ39slQ8jgD5T2KBmO933Yp0UL9naVjcyleHicYwWrME8vj7cjyouTxClIQLcciuzJQ9V4MynutBxYGfzPwZbD62mlz4l0/s640/2.png" width="426"></a></div>
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<span style="font-family: inherit;">What do you think? Would you ever put faux tile wallpaper in your home?</span></div>
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<span style="font-family: inherit;">Cheers!!</span></div>
<div class="blogger-post-footer">Thank you for reading!! Be sure to visit www.pigandpaint.com for more of my projects, recipes, and ramblings!</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1253093974223266899.post-83923998657315734602013-11-29T21:16:00.003-08:002013-11-29T22:29:36.106-08:00Slow Cooker Pumpkin Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-U4-6Sk6ZyaDudYVR4gXMlAOFRpY5i8NgraTyr1HCzIZ-dnnlzul5jmVyofQOspag6VcZN4QGYOnrRZq4qdka71hs9Gf8M3iFjkMq6mIn51Hm4n8kMRkUbe2tVgQDGHHkzBC1i22-NY/s1600/title.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9-U4-6Sk6ZyaDudYVR4gXMlAOFRpY5i8NgraTyr1HCzIZ-dnnlzul5jmVyofQOspag6VcZN4QGYOnrRZq4qdka71hs9Gf8M3iFjkMq6mIn51Hm4n8kMRkUbe2tVgQDGHHkzBC1i22-NY/s640/title.png" width="640"></a></div>
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With the weather cooling down and Thanksgiving behind us, I was really in the mood for something hearty and holiday-ish. A few weeks back, a couple of sugar pumpkins arrived in our CSA produce box. I didn't have an immediate need for that much pumpkin, so I roasted and pureed them, and froze a 2-cup portion (I used the remainder in my morning oatmeal for the week and turned the rest into pureed baby food for Samuel). <i>Note</i>: when freezing items for use later, make sure you are intentional about the quantity you are storing. Since most pumpkin recipes call for a 14.5 oz can of pureed pumpkin, I measured out 2 cups (or 16 oz) of pumpkin, just so I'd have a convenient quantity to work with.<br>
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I googled a few recipes for pumpkin chili, but ended up just wingin' it, and was SO pleased with the result, I just had to share it with y'all. Hope you enjoy! This is such an easy dish to prepare and the flavor was AMAZING.<br>
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<span class="Apple-style-span" style="font-size: large;"><b>Slow Cooker Pumpkin Chili
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<i>Ingredients</i><br>
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<li>1 to 1.5 lb ground beef (my package was 1.34lb)</li>
<li>2 cups pureed roasted pumpkin (or one 14.5 oz can pureed pumpkin)</li>
<li>1 7oz can fire roasted diced green chiles</li>
<li>1-2 tbsp chili powder</li>
<li>3 heaping tbsp brown sugar</li>
<li>1 tbsp pumpkin pie seasoning</li>
<li>2 14.5 oz cans stewed tomatoes</li>
<li>1 small onion, chopped</li>
<li>Salt</li>
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<i>Garnishes
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<li>cheddar cheese</li>
<li>sour cream</li>
<li>green onions</li>
<li>dried cranberries</li>
<li>pumpkin seeds</li>
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Add all ingredients, minus the salt and the garnishes, to your slow cooker, and cook on low for 6-8 hours. Stir and add salt to taste before serving. Seriously, that's it. Easiest. Recipe. Ever. Serves 4-6 people, depending on if you are serving this as a main course or a side. Next time I make this, I'm planning to add a can of whole kernel corn.<br>
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Garnish to your liking, but I highly recommend using everything I've listed if you have it handy. Cheese, sour cream, and green onions just seem like traditional chili toppings to me -- you just gotta have 'em. But the dried cranberries and pumpkin seeds really make this extra special. Believe me, you want these.<br>
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The flavor was absolutely perfect. Exactly what I pictured in my head. I was essentially trying to recreate the seasonal chili I had tasted recently at The Counter. This is IT. Even my one-year old was gettin' down with some chili.
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In between taking pictures and taking my first bite, I realized I forgot to add sprouted pumpkin seeds...so in the spirit of "keeping it real," here's what my bowl looked like post-pumpkin seeds during our actual dinner. A sippy cup, moist paper towels, and infant snack pouches make for a very glamorous backdrop, if I do say so myself.
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Cheers!<div><br><div class="blogger-post-footer">Thank you for reading!! Be sure to visit www.pigandpaint.com for more of my projects, recipes, and ramblings!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253093974223266899.post-56071964012442708272013-10-06T07:00:00.000-07:002013-10-11T14:15:44.286-07:00Meet Our New Backyard!!<div>
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So...uh...hi. I know it's been awhile. I'm still here. I'm still alive. Life has been a little busy around Pig and Paint now that we have our little piglet. Oh, by the way, he's TEN MONTHS OLD. Holy cow! How did that happen? Who let this kid grow up? </center>
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Anyway, we recently (finally!) had our backyard landscaped. This was NOT a DIY project in the slightest. We hired professionals and boy, I'm so glad we did! There is no way we could have done this project ourselves. Landscaping is entirely outside of my wheelhouse. Like, not even in the same universe as my wheelhouse. </div>
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Here are the shocking BEFORE pictures.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMOtn1M8ijfb4cLQbsFzuZp3i9IztfLQwS7qOtK2CVfuaGrRvgNt_AuqtkzezrcE4Sb7tbh7L876877bHI6MZhJaoqX57SA4ywiSgkisHDTrh3YFstEr6tgSlk4iEjIoZcgUVBzFLpK4/s1600/DSC_0461.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiMOtn1M8ijfb4cLQbsFzuZp3i9IztfLQwS7qOtK2CVfuaGrRvgNt_AuqtkzezrcE4Sb7tbh7L876877bHI6MZhJaoqX57SA4ywiSgkisHDTrh3YFstEr6tgSlk4iEjIoZcgUVBzFLpK4/s640/DSC_0461.JPG" width="426" /></a></div>
<center>
</center>
<center style="text-align: left;">
As you can see, we needed EVERYTHING done. We hired <a href="http://turfworksinc.com/"><b><span class="Apple-style-span" style="color: #274e13;">TurfWorks</span></b></a> out of Vacaville, Ca to do the whole kit and kaboodle. They did an amazing job. I was so pleased with the whole experience. They were very professional and made the experience stress-free. The scope of the project included:</center>
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</center>
<center style="text-align: left;">
<ul>
<li>20 ft x 20 ft dark grey stained concrete patio (salt finish)</li>
<li>Sod</li>
<li>Retaining wall</li>
<li>Sod, trees, and general shubbery</li>
<li>Sprinklers, drip, and irrigation </li>
<li>Concrete path to side yard</li>
<li>Concrete on garage side of house, and driveway extended</li>
<li>Dog run </li>
</ul>
</center>
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</center>
<center style="text-align: left;">
Here are the incredible AFTER pictures!!</center>
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Eventually, we'll add a pergola or some sort of shade structure on the patio. Oh, and patio furniture. Details, ya know. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_voPbsJIsRxDeLKLXNplLMLGiJhV74Ig1x_LVFPvo7KgiNIsQ8RHnr-QFQBEHz7Qtath-2RScPSszd8SkWs3W3897SGx3enKqc2aLIgX-qTC7dwrnswT3i9MmvATUK-_mc4-evE-bnk8/s1600/DSC_5452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_voPbsJIsRxDeLKLXNplLMLGiJhV74Ig1x_LVFPvo7KgiNIsQ8RHnr-QFQBEHz7Qtath-2RScPSszd8SkWs3W3897SGx3enKqc2aLIgX-qTC7dwrnswT3i9MmvATUK-_mc4-evE-bnk8/s640/DSC_5452.JPG" width="640" /></a></div>
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This is Aybee's doggy area. The plan is to add a gate and a shade structure for her.<br />
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That's one happy poochy!<br />
<br />
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</center>
<center style="text-align: left;">
We still have a little work to do to finish the space, but the foundation is done -- and I couldn't be happier!</center>
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Cheers, y'all!</center>
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</script><br /><div class="blogger-post-footer">Thank you for reading!! Be sure to visit www.pigandpaint.com for more of my projects, recipes, and ramblings!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253093974223266899.post-70281195681617414022013-05-09T07:00:00.000-07:002013-10-11T14:17:49.054-07:00Apple Rhubarb Rosemary Crumble<div>
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-family: inherit; line-height: 24px;">Brian and I were a little dumbfounded when our produce box showed up last week with rhubarb in it. Brian's been doing all of the cooking since I went back to work after maternity leave -- and he's done an excellent job (seriously, the boy has been surprising me night after night with his mad kitchen skills). But when the rhubarb side-stepped it's way into our home, I decided to throw him a bone and make time to cook. </span></div>
<div>
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; line-height: 24px;"></span><a name='more'></a><span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; line-height: 24px;"><br /><span style="font-family: inherit;"></span></span><br />
</div>
<div>
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-family: inherit; line-height: 24px;">I had exactly 15 minutes before my 5 month old would be waking up and demanding boob, so I opted for a simple crumble recipe, pairing the rhubarb with apples and rosemary, which also came in my produce box. I got everything prepped and in the oven just in time to rescue my sweet baby boy from his diaper. </span></div>
<div>
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; line-height: 24px;"><br /><span style="font-family: inherit;"></span></span></div>
<div>
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-family: inherit; line-height: 24px;">My recipe calls for almond flour, which is a great source of protein. If you don't have almond flour or can't find it in your local stores, just use an equal amount of all purpose flour (hint: you can buy almond meal at Trader Joes or on Amazon.com). I also recommend using grassfed butter -- it's simply WAY more delicious than regular butter. Trust me. We get our grassfed butter from a local dairy farm, but you can buy Kerrygold grassfed butter in most supermarkets. Here's a secret...grassfed butter is actually GOOD for you. But I digress. </span></div>
<div>
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; line-height: 24px;"><br /><span style="font-family: inherit;"></span></span></div>
<div>
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-family: inherit; line-height: 24px;">So, without further ado, here's the crumble!!</span></div>
<div>
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-size: 18px; line-height: 24px;"><br /><span style="font-family: inherit;"></span></span></div>
<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToAWwCUkxerMzIuQa7rbDRLXCpMgBsEVk4V2UYpkqdvoed6y_Ux_uzmtMIpUvdW8CrTodxjk5Ra64ZENNdn2RHzfsJ6wwSYB_2pDWP6z9Npxb1zlWr-mPJ2Rx5m3e1sJQkU5OISMFKNE/s1600/image-771464.jpeg"><span style="font-family: inherit;"><img alt="" border="0" height="480" id="BLOGGER_PHOTO_ID_5875464463876634354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgToAWwCUkxerMzIuQa7rbDRLXCpMgBsEVk4V2UYpkqdvoed6y_Ux_uzmtMIpUvdW8CrTodxjk5Ra64ZENNdn2RHzfsJ6wwSYB_2pDWP6z9Npxb1zlWr-mPJ2Rx5m3e1sJQkU5OISMFKNE/s640/image-771464.jpeg" width="640" /></span></a><span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.292969); -webkit-text-size-adjust: auto; font-size: 18px; line-height: 24px;"><br /></span></div>
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: inherit; font-size: 18px; line-height: 24px;"></span><br />
<div>
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: '.Helvetica NeueUI'; font-size: 18px; line-height: 24px;"><span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: '.Helvetica NeueUI'; font-size: 18px; line-height: 24px;"><br /><span style="font-family: inherit;"></span></span></span></div>
<span style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: '.Helvetica NeueUI'; line-height: 24px;"><span style="font-family: inherit;"><span style="font-size: large;">APPLE RHUBARB ROSEMARY CRUMBLE</span> </span></span><br />
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;"></span><br /></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;">- 3 stalks rhubard, chopped</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;">- 3 apples, peeled and chopped</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;">- 1 egg, beaten</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;">- 1/2 tsp fresh rosemary, chopped</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;">- 3/4 cup sugar</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;">- 1/4 cup maple syrup</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;">- 1/4 tsp nutmeg</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;">- 1/2 tsp cinnamon</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;">- 1/2 cup all purpose flour</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;">- 1/2 cup almond flour (or ap flour)</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;">- 1/2 cup brown sugar</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;">- pinch of salt </span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;">- 1/2 cup cold butter </span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;"></span><br /></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;">Preheat oven to 350 F.</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;"></span><br /></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;">Combine rhubard, apple, rosemary, egg, sugar, maple syrup, nutmeg and cinnamon in a bowl. Stir to mix. Transfer to a pie tin.</span></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;"></span><br /></div>
<div style="-webkit-composition-fill-color: rgba(130, 98, 83, 0.0976563); -webkit-composition-frame-color: rgba(191, 107, 82, 0.496094); -webkit-tap-highlight-color: rgba(26, 26, 26, 0.296875); -webkit-text-size-adjust: auto; font-family: ".Helvetica NeueUI"; line-height: 24px;">
<span style="font-family: inherit;">Combine all purpose flour, almond flour, brown sugar, salt and butter in food processor. Pulse until mixture resembles coarse crumbs. </span></div>
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<span style="font-family: inherit;"></span><br /></div>
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<span style="font-family: inherit;">Pour crumb mixture evenly over fruit mixture. </span></div>
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<span style="font-family: inherit;">Bake for 50-55 minutes. Serve warm, and a la mode if you're feeling frisky.</span></div>
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<span style="font-family: inherit;">Cheers!!</span></div>
<div class="blogger-post-footer">Thank you for reading!! Be sure to visit www.pigandpaint.com for more of my projects, recipes, and ramblings!</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1253093974223266899.post-60547612529851554462013-03-11T07:00:00.000-07:002013-03-11T07:00:03.677-07:00To Quote My Husband...on This is Love<div>
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For those of you who have enjoyed my husband's pithy musings that I've posted on my blog, he just released an AMAZING worship album called "This is Love." It's available on iTunes, Amazon, Spotify, etc. </center>
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<span class="Apple-style-span" style="font-size: large;"><b><a href="https://itunes.apple.com/us/album/this-is-love/id600974956"><span class="Apple-style-span" style="color: #274e13;">Click here</span></a></b> to check it out!!</span></center>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8WyTI9u2CTtu7Gv28PnNHLVcjEr5i91aSU2vgsljjbK3Kg10NarQm9PT18a3f3jVUMKh6CHRZkifnIo909XlTL1ejvucYEspmN2Hzd1ZSWDvGgGuLDPMTSbtXHLwBEADI-kz_-hPOZ4/s1600/this+is+love.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8WyTI9u2CTtu7Gv28PnNHLVcjEr5i91aSU2vgsljjbK3Kg10NarQm9PT18a3f3jVUMKh6CHRZkifnIo909XlTL1ejvucYEspmN2Hzd1ZSWDvGgGuLDPMTSbtXHLwBEADI-kz_-hPOZ4/s640/this+is+love.jpg" width="640" /></a></div>
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You can also listen to it for FREE by <a href="http://www.brianlogue.com/#!music/cngp"><b><span class="Apple-style-span" style="color: #274e13;">clicking here</span></b></a>.</center>
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Enjoy!!</center>
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If you follow Pig and Paint on Facebook, you're probably totally like "share the brown rice risotto recipe already!!" I'm sorry followers. <i>{sad face}</i> The last couple of weeks have been busy as my maternity leave came to an end. I'm just finishing my second week back at work<i> {heavy sigh}</i>, and I have been going-going-going non-stop. Hoping this gets a little easier, but I don't know that it will ever feel "normal" to leave my baby boy in the care of someone else. At least, that's how I feel right now. Sorry to get all Eeyore on ya. HEY! You know what's happy and fantastic? BROWN RICE RISOTTO! Yeah, let's talk about that. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoPtT1SfB8O8gfUPclbk6fndROoZoMsOYzpStE8I_lYrp9O2nx99C8eqEzMQVB-3Suw3SudimqNCxh1G5d41bejT5EGyErrG6qQUCOMt3b2x-3_sraRs2Bnl7VqgRfyksMQzwnsBAq3s/s1600/title.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQoPtT1SfB8O8gfUPclbk6fndROoZoMsOYzpStE8I_lYrp9O2nx99C8eqEzMQVB-3Suw3SudimqNCxh1G5d41bejT5EGyErrG6qQUCOMt3b2x-3_sraRs2Bnl7VqgRfyksMQzwnsBAq3s/s640/title.png" width="442" /></a></div>
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Risotto is typically made with arborio rice, which is a medium grain rice. You know what else comes in medium-grain-rice form? Brown rice! You can make brown rice risotto the same way you would with arborio rice. You'll just want to use more cooking liquid and plan for a longer cooking time.</div>
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This recipe was adapted from Bon Apetit's Bacon and Leek Risotto (which can be access by<b><span class="Apple-style-span" style="color: #274e13;"> <a href="http://www.bonappetit.com/recipes/2011/04/bacon_and_leek_risotto_with_poached_egg">clicking here</a></span></b>).</div>
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<span class="Apple-style-span" style="font-size: large;">Ingredients:</span></div>
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<li style="text-align: left;">1 1/2 cups brown rice</li>
<li style="text-align: left;">2 large leeks</li>
<li style="text-align: left;">6 slices thick cut bacon</li>
<li style="text-align: left;">1 1/2 cups freshly grated parmesan</li>
<li style="text-align: left;">6 tsp white truffle butter</li>
<li style="text-align: left;">Pinch of crushed red pepper</li>
<li style="text-align: left;">8 cups chicken stock</li>
<li style="text-align: left;">2 large eggs per serving</li>
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<span class="Apple-style-span" style="font-family: inherit;">Begin by adding the chicken stock to a stock pot and bring up to a low simmer. </span><span class="Apple-style-span" style="line-height: 19px;">Add your oil and bacon to a dutch oven and heat over medium heat. Cook until bacon is crisp, stirring occasionally. Using slotted spoon, transfer the bacon to paper towels. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1yprrlQxiw7SA3_SiOr8Tr_uTwakaPQiPQLxFdWfkoymn3QftQ3j_DcBj3VCd-X7AMkdfck_b1vscPflgMnObftll8bMXCf5M7s1hLDLs8TolQ2XqCVaT2BI6F-unBSi1h3By1KsD5Y/s1600/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW1yprrlQxiw7SA3_SiOr8Tr_uTwakaPQiPQLxFdWfkoymn3QftQ3j_DcBj3VCd-X7AMkdfck_b1vscPflgMnObftll8bMXCf5M7s1hLDLs8TolQ2XqCVaT2BI6F-unBSi1h3By1KsD5Y/s640/1.png" width="640" /></a></div>
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<span class="Apple-style-span" style="line-height: 19px;">Add the leeks to the dutch oven; cook until soft but not brown, stirring often, 4 to 5 minutes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5E08mvYgFKjpUVBnRK5-AhY81DW88CZCtUP_t9vVgQpEet1s4xDKcl6rSLvrrvsdkn-fh3-ov1zuqF_-lxt1Z8XiXR6WjVfoFAQRCnA24Vi-v6C17vloQArYTG12Inz0aoTJaiP8igv4/s1600/2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5E08mvYgFKjpUVBnRK5-AhY81DW88CZCtUP_t9vVgQpEet1s4xDKcl6rSLvrrvsdkn-fh3-ov1zuqF_-lxt1Z8XiXR6WjVfoFAQRCnA24Vi-v6C17vloQArYTG12Inz0aoTJaiP8igv4/s640/2.png" width="640" /></a></div>
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<span class="Apple-style-span" style="line-height: 19px;">Add the brown rice to pan; stir 1 to 2 minutes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNJGjq_qmzI_yM4TUy1VBW4faRfC1rhyphenhyphen1wHfTeoycW3YeD3tFde0LtSKz5tDrQLuqYLfxyAExb5lChsIXERqHXYhvFpfMDD5kA2QcGkBtDtPN1HRl-wd4PD6SbczI1z7zbKWJ0UCGd1A/s1600/3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXNJGjq_qmzI_yM4TUy1VBW4faRfC1rhyphenhyphen1wHfTeoycW3YeD3tFde0LtSKz5tDrQLuqYLfxyAExb5lChsIXERqHXYhvFpfMDD5kA2QcGkBtDtPN1HRl-wd4PD6SbczI1z7zbKWJ0UCGd1A/s640/3.png" width="640" /></a></div>
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<span class="Apple-style-span" style="line-height: 19px;">Add two ladles of the warm chicken stock; stir until absorbed, about 2 minutes. Continue adding broth (two ladles full at a time) and stirring until all broth has been added and rice is tender but still firm to bite and sauce is creamy, stirring almost constantly. Season to taste with salt and pepper. NOTE -- before the last of the chicken stock is absorbed, start bringing a pot of warm up to a simmer to poach your eggs. I typically add a splash of vinegar to the water and add my eggs when the water is simmering. I let them cook for a couple of minutes until they seem done. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1uc5_Z5usHB-HfWQD8zerNtjnRBsn-Ax98Y7yvIkj1hN4PqogAXQ07QtYX98lGYWpB3MBVbsKUorCVbHekOHtyhi1a_AsIdd1tdGcrJzXCDzlHx_97O5ZNZmvib_0UwqkU5FHWrIAgg/s1600/4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1uc5_Z5usHB-HfWQD8zerNtjnRBsn-Ax98Y7yvIkj1hN4PqogAXQ07QtYX98lGYWpB3MBVbsKUorCVbHekOHtyhi1a_AsIdd1tdGcrJzXCDzlHx_97O5ZNZmvib_0UwqkU5FHWrIAgg/s640/4.png" width="478" /></a></div>
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<span class="Apple-style-span" style="line-height: 19px;">Portion risotto into shallow bowls. Garnish with a dollop of truffle butter, bacon, parmesan and 1-2 poached eggs (we like two in my house).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-P_4EznWhWGUFCiLIon8_MGxcK4ygCDm_jdli9bAaUP76ykShH8WkKQREuQtZx7vZ1weytkSberZSo-wExPixFmbI_CtKWccEik2IaP5xqQ-xRLaJeag-rRR21YMAn7SqMlh9mRhWIs0/s1600/6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-P_4EznWhWGUFCiLIon8_MGxcK4ygCDm_jdli9bAaUP76ykShH8WkKQREuQtZx7vZ1weytkSberZSo-wExPixFmbI_CtKWccEik2IaP5xqQ-xRLaJeag-rRR21YMAn7SqMlh9mRhWIs0/s640/6.png" width="442" /></a></div>
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This is seriously one of the most glorious and decadent dishes you will ever put in your mouth. It's SO good.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRD5UbIxJKBzFf3ZmnQUAISnGC-pao9fyEyebmOvel3-fHXezImYXJQUpzRwYZzFTZywy1QLebLyxVjv_4_75YQHiuSovqeL3c8b8537tEY7UpRZAEvNW0LXAH8CeGEXgj4MLuVslee5s/s1600/5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRD5UbIxJKBzFf3ZmnQUAISnGC-pao9fyEyebmOvel3-fHXezImYXJQUpzRwYZzFTZywy1QLebLyxVjv_4_75YQHiuSovqeL3c8b8537tEY7UpRZAEvNW0LXAH8CeGEXgj4MLuVslee5s/s640/5.png" width="640" /></a></div>
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Cheers!!</div>
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So, I did the unthinkable. Ok, maybe this isn't THAT dramatic, but it sure feels that way. But it was something I mulled over for months. Before I tell you what I did, you have to promise not to throw rocks at my head, ok? Ready? </center>
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<span class="Apple-style-span" style="font-size: x-small;">ahem...I took down my DIY Oly Serena Drum Chandelier...</span> </center>
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Yeah....this one:</center>
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Don't hurt me!! I love -- <i>LOVE</i> -- this light fixture, but one challenge I could never overcome was keeping this fixture level. Every time our A/C kicked in, it blew my fixture into an ever-so-unattractive slant. All. Of. The. Time......Uncool. </center>
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Then, there was the suspicious circle-y theme that was festering in my family room. I don't know why I didn't see this before, but somehow I ended up with too many similar-size circles in my family room. Between the penny tile on my fireplace and the wine cork monogram, the chandelier was kinda tipping the scales on the circle-o-meter. </center>
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And then there was the brown issue. After I installed my <a href="http://www.pigandpaint.com/2012/10/wood-plank-tv-nook.html"><span class="Apple-style-span" style="color: #274e13;"><b>wood plank wall</b></span></a> behind my TV, I realized <i>how much brown</i> was in the room. Brown wood plank wall, brown bamboo shades, brown and blue rug, brown side tables, brown wine table, brown dining table, brown kitchen cabinets.... It needed to be de-brown-ified <i>big time</i>. </center>
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And I know the fixture is gorgeous...<i>.trust me</i>, I know. I labored over this fixture to make it perfect. But before you walk away frustrated, thinking I've totally fallen off my rocker, you have to understand that the fixture only had that gorgeous shimmer during certain parts of the day. The capiz shells weren't shiny most of the day....the majority of the time, it looked like this:</center>
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So, the chandelier kept getting bumped down the totem pole. But, I honestly didn't plan to do anything about it, since I knew I'd have my hands full with my newborn baby. Buuuuuuuut, through an interesting turn of events, my mother-in-law happened to purchase a light fixture I had fancied ever since I saw a similar one featured on <a href="http://www.centsationalgirl.com/2012/01/polished-powder-room/"><b><span class="Apple-style-span" style="color: #274e13;">Centsational Girl</span></b></a>. The fixture was from Lamps Plus and my mother in law planned to put it in the dining room of her new house.</center>
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<span class="Apple-style-span" style="font-size: x-small;"><b><a href="http://www.lampsplus.com/products/possini-euro-design-white-flower-pendant-chandelier__02475.html">Possini European Flower Pendant</a></b></span></center>
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She got the fixture in her home and realized it was too large for her dining room. I couldn't help but gush over the fixture. One thing led to another, and now I have a very, merry Christmas present hanging in my family room. <i>{insert ear-to-ear grin here}</i></center>
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So, I gave my husband a winning smile and sweetly asked him to help me install our new light fixture. How could he say no? </center>
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<i><span class="Apple-style-span" style="font-style: normal;">Suddenly the room felt light, bright and magical (ok, that last part may be a <i>slight</i> exaggeration). </span></i></center>
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I'm planning to repurpose the capiz shells to beef up <a href="http://www.pigandpaint.com/2012/01/how-to-make-diy-capiz-shell-chandelier.html"><span class="Apple-style-span" style="color: #274e13;"><b>my first capiz shell chandelier</b></span></a>.</center>
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Anybody else make any major home decor changes recently?</center>
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Cheers!</center>
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</script><br /><div class="blogger-post-footer">Thank you for reading!! Be sure to visit www.pigandpaint.com for more of my projects, recipes, and ramblings!</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1253093974223266899.post-35898562345896576002013-01-30T07:00:00.000-08:002013-10-11T14:19:19.214-07:00Miracle Child: My Birth Story<div>
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While it's all still fresh in my mind, I wanted to document Samuel's birth story. I hope y'all don't mind! Birth stories are very personal and sometimes out of our control, so I'll just thank you guys in advance for letting me share my story. </center>
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So here it goes... </center>
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My birth story started with curtains. You probably remember the <b><span class="Apple-style-span" style="color: #274e13;"><a href="http://www.pigandpaint.com/2012/10/nursery-unexpected-message-from.html"><span class="Apple-style-span" style="color: #274e13;">huge headache I got from fabric.com</span></a> </span></b>when I tried to order fabric for my nursery curtains. Long story short, I finally found a seller on ebay selling the exact fabric I originally wanted, and ordered it. </center>
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UPS delivered the fabric around 5:30pm a week later, on a Monday. I opened the package immediately, and began laying my fabric out in the hallway to start making curtain panels. My husband was out at a church board meeting that evening, so I knew I'd have a couple of hours to work on projects. I finished the curtains that evening, and posted this picture from my iPhone on Facebook. I was exactly 34 weeks along. I had 6 weeks left to go.</center>
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After I finished the curtains, I prepped my workbag and set out my outfit for work the following day -- Tuesday was my commute day, so I would be headed into San Francisco that following day. I realized as I was getting my things together that I needed to buy a new train ticket for my commute. I was planning on this being my last commute day of my pregnancy, and I was more than annoyed that the Amtrak site wouldn't let me purchase a ticket for the following day online for some reason -- thank goodness, because I would have never used it!</center>
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Brian got home from his board meeting after 10pm. We hung out for a bit and I went to bed around 11pm. </center>
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I wasn't in bed for more than five minutes before I felt a kick -- an unfamiliar kick, very low in my pelvis. Almost instantly I felt the warm trickle begin. A wave of panic rushed over my entire body. Without hesitation, I jumped out of bed, at this point still unsure what exactly was happening, but fully aware something wasn't right. I raced to the bathroom, and as the trickle became a stream, I realized my water had just broke. <i>My water broke</i>.... At 34 weeks.</center>
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Tears started running down my face. I'll be completely honest -- I was freaked out. My pregnancy had been going <i>so </i>well, I never imagined I'd be standing in my bathroom at 34 weeks with amniotic fluid running down my legs and pooling on the floor. I started shaking. I took a deep breath and screamed as loud as I could for Brian. He was upstairs in seconds, and I choked out words my mouth could hardly form, "My water just broke."</center>
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Brian was calmer than I was. I'm not sure he fully realized as I did that birth was now eminent. Even if he did, he's always been calm in times of emergency. And I was so glad he was calm for this. He brought me my phone, and I dialed Labor and Delivery. The words came out a little easier this time, "I'm 34 weeks and I think my water just broke." My heart sank as I was instructed to come directly to the hospital. I knew they would say that, but it just affirmed a reality I was still struggling to accept. I grabbed my purse and Brian grabbed chapstick and a hair scrunchy for me, and that's all we took to the hospital. In theory, we should have had 6 more weeks so we hadn't packed a bag yet. </center>
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I'll never forget how I felt taking that first step inside the ER entrance of the hospital. It wasn't the feeling I'd imagined in my dreams of bringing my boy into this world. I was terrified, my cheeks still damp with tears. We went straight to L&D, and were officially admitted at midnight once it was confirmed that my water did indeed break and that my baby was very low and head-down. I was still shaking. </center>
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I'm a planner (surprise, surprise), and I thought I had mentally prepared myself for every possible birth scenario. I knew birth could be unpredictable, and I wanted to be able to roll with the punches. But premature delivery was not something I had ever fathomed because I had zero complications with my pregnancy. I had no idea what to expect. Over the course of my pregnancy, I had watched numerous birth videos of all varieties. My favorite part was always the very end when baby was handed to the mother for snuggles. I loved the reaction of the moms. I craved that moment. And now, at 34 weeks, I wasn't sure I would get that moment. I knew if I had a c-section at full term I wouldn't get to hold my baby right away, but he'd be waiting for me after I got off the operating table. At 34 weeks, regardless of how my son would be born, I knew he'd be taken away to the NICU. I could hardly think about it without crying. All I wanted was for my baby to be ok, and to be able to touch him and hold him. </center>
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I was given an IV and hooked up to an assortment of monitors, including one watching my boy's heartbeat. The nurse turned the volume up and my husband and I listened to our baby's heartbeat for the duration of my 15 hour labor. When the nurse left the room, Brian held my hand and we prayed together, for the health of our boy and for me, as well as for miracles that would point to God's glory and power. God's first miracle -- I started to calm down. </center>
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I wasn't feeling contractions yet but the nurse told me they were picking up contractions on their monitor. Around 3am, I did start to feel them. Around 4am, the decision was made to augment my labor with pitocin. That stuff hurts like a mother! I endured about 5 hours of that, with contractions coming now every 1-3 minutes, and then finally got an epidural -- sweet relief! The best part was the fentinol I was given prior to the epidural to help me sit still. The nurse warned me that I would feel drowsy. Well, let me tell you, drowsy hit me like a ton of bricks. I slurred through my words, "Whoa.....you weren't kidding..." She laughed and said, "You feel like you just drank a pitcher of margaritas, don't you?" I think I nodded. At least, I intended to. </center>
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The epidural was easy and painless -- I experienced no discomfort whatsoever. And when it was all over and the pain relief started to kick in, I was pleasantly surprised to find that I could still feel and move my legs, wiggle my toes, and even feel my contractions. I just didn't have any pain. I only felt pressure. </center>
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Shortly after the epidural, my BFF surprised us with snacks and drinks for Brian. Such a blessing! We had left the house with nothing. She had also been to our house to let our dog out for a bathroom break.</center>
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I was finally able to sleep at this point. I didn't realize how tired I was until this moment. And, yeah, maybe the fentinol was helping, but at this point it was now Tuesday and I hadn't had a wink of sleep since Sunday night. I will say one aspect of labor I wasn't privy to was the fact that if you get an epidural, you must also get a catheter. It makes sense logically but was never something I had really thought about. For some reason the catheter seemed scarier than giving birth! But it was painless, and to be honest, it was a huge relief (pun <u>intended</u>) because they were pumping massive of amounts of fluids into me through my IV and getting up to pee every 30 minutes with the boatload of monitors I had hooked up to me was a huge annoyance. So, I welcomed the catheter with open, um, arms. </center>
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I slept to the sound of my baby's heartbeat. It was comfort to me, almost as if he was speaking to me from the womb, "Don't worry, momma. I'm doing great and everything is going to be fine."</center>
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I loved every nurse I had. The entire hospital staff was simply outstanding, and we enjoyed getting to know each of them. My doctor stopped by a few times to see how I was doing, and I was checked periodically to see how my labor was progressing. Around noon, I had made it to 3cm, but the nurses were noticing that my baby's heart rate wasn't responding well to my contractions, which were coming at a very rapid pace -- the pitocin was turned off in hopes of spreading my contractions out a bit. This helped my baby's heart rate, but my labor didn't continue to progress. At 3pm on Tuesday I still wasn't quite 4cm, and I had developed a fever. My doctor explained that the fever could be a sign of infection (which would also explain my water breaking so early), and she recommended we move forward with a c-section. </center>
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The assortment of nurses I had throughout my stay thus far had all reassured me that babies born at 34 weeks generally do great; they just need to stay in the NICU for a few weeks. In fact, I didn't need to get steroid shots to help his lungs, or do anything special prior to delivery. They all said, "We just want to see a nice pink baby when he's born," and that stuck with me. All I could think about going into the operating room was, "Lord, please let him cry and please let him be pink." </center>
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The c-section was an interesting experience. First, I got to see my husband dressed like this:</center>
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Now, that was worth the price of admission right there! </center>
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Secondly, I was numb from my shoulders to my knees, which made it difficult to breathe because I couldn't feel myself breathing. Don't get me wrong, I was breathing just fine and was being closely monitored the whole time -- I just felt like I wasn't able to get a good breath. Once I understood why I felt funny, I was able to manage my breathing for the duration of the procedure.</center>
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Thirdly, I wasn't aware going into it that you can FEEL everything they are doing in the surgery. I could feel every incision, stretch and movement they made in my abdomen -- I just didn't feel any pain. It was the oddest sensation. I was pretty drowsy, which I'm sure helped, but my husband told me it was one of the most terrifying experiences of his life. He didn't watch the actual surgery, but could see my body rocking back and forth on the table as they worked to deliver our baby. He told me later his whole life was on that operating table, and he realized it he could lose it at any moment. At that point, I felt kinda bad for being so drowsy, because I'm sure my glazed-over eyes weren't helping his fears. </center>
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My surgical team was amazing. My OB led the team, which I was very happy about. My doctor is absolutely fantastic, and I felt so at ease with her in charge. My nurse at the time was just wonderful. She had a c-section fairly recently, so she continually reassured me about what I would experience and how I would feel. The rest of the surgical team was jovial and friendly. They asked if there was anything they could get me while I was on the table being prepped for surgery. I said "How about a sandwich and a hot stone massage?" I like to think that they liked us more than most patients. :)</center>
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I knew exactly when they pulled Samuel out -- I could feel him emerging from my belly. The next few seconds seemed like an eternity as I waited to hear his first cry. And, then it happened. A perfect "waaaahh!!" followed by a hiccup and another cry. It wasn't a hysterical cry...more of a "why did you wake me up" cry. I remember feeling such an amazing sense of relief and thankfulness to God. I forgot how difficult it was to breathe. And then I saw him, growing in pinkness with each passing second. They brought him to a station near my face and cleaned him. I couldn't stop staring at my beautiful little guy. I couldn't believe he was actually here. I couldn't believe he was all mine. And that was God's second miracle. I looked at Brian and saw tears pooling in his eyes and spilling over. In the 13 years that I've known Brian, this is the second time I've seen him cry. It was beautiful -- tears of joy for our baby boy. </center>
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They brought Samuel to my lips and I kissed his face before they took him off to the NICU. The team finished putting me back together (I <i>might</i> have been a little tempted to randomly make buzzer noises, like the game of Operation, but I decided it was in my best interest to let the doctors focus). Members of the surgical team started saying their good-byes, wishing everyone a happy Thanksgiving and I was replying with thank yous and "Happy Thanksgiving!" back at them. The very-tall surgical technician who assisted my doctor said good-bye to the staff, and I chimed in, saying to him, "Thank you so much, Dan!"He leaned over the curtain to Brian and I, and said, "You guys are blessed. I pray your son grows up to be be smart, musical and great singers just like you two." At this point, he had my attention. How did he know this about us? He pulled down his mask, "You probably don't recognize me, but I go to Valley Church." We were overwhelmed with God's providence in that moment. What a blessing to have an angel from our church watching over my surgery. God's favor knows no bounds. And that was God's third miracle. </center>
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I was taken to a recovery room, while Brian went to see Samuel in the NICU. As I regained feeling in my body, I started shaking, which apparently is totally normal after giving birth. Luckily they were able to give me medicine to help me stop shaking. Brian joined me in the room, and we started making phone calls to announce Samuel's birth. Brian put the phone up to my ear so I could talk to my mom. I remember my voice sounding horrible -- hoarse and weary. I tried my hardest to make my voice sound normal. I didn't want her to worry, because I was really doing great -- I just sounded like I'd been run over by a truck. Our friends arrived shortly thereafter and joined us in my recovery room. They showed up armed with preemie clothes that they and another dear friend from our church had purchased -- I was overwhelmed with their thoughtfulness. </center>
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I was wheeled to my room, where I started to ask Brian a million questions about our baby. I was put on bed rest for 12 hours, and all I could think about was making it through those 12 hours so I could see my baby in the NICU.</center>
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My first post-delivery nurse and nurses assistant showed up shortly thereafter. I kept telling them how much I was looking forward to seeing my boy. When they had finished taking my vitals and getting me situated in the room, the nurse said to me, "I can bring a wheelchair and take you to the NICU, <u><i>if</i></u> you can stand up on your own." I could feel my stubborn sense of determination swelling up in my throat. Dag nabbit, I would STAND if my life depended on it! And so, just a few hours after having my guts sliced open, I was on my feet -- unsteady, and not at all upright, but standing nonetheless. </center>
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They wheeled me to the NICU. And then....we met. "Hi baby. I'm your mom."</center>
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He had an assortment of tubes, monitors and machines attached to him...most notably, a machine to help his lungs expand and contract, an IV and a feeding tube. But all I could see was my precious boy.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1JgJvVn_3x03wdfYaB603CV9n_rXvD0B6d5TrAR5LdE53MDJrdYki0e2u0c3lTbt1DreAsDbVOY5c-JFMhgfpkix_IsIdLL9nkztKGd5rqt457mieprXKGV8i6MslcuQt5Ixqni3RSe4/s1600/mom+holding+s+for+first+time.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1JgJvVn_3x03wdfYaB603CV9n_rXvD0B6d5TrAR5LdE53MDJrdYki0e2u0c3lTbt1DreAsDbVOY5c-JFMhgfpkix_IsIdLL9nkztKGd5rqt457mieprXKGV8i6MslcuQt5Ixqni3RSe4/s640/mom+holding+s+for+first+time.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Holding Samuel for the first time.</td></tr>
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Amazingly, my son was off the breathing machine in about 12 hours, was off the feeding tube as soon as my milk came in, and had his IV removed after about 3 days. But the biggest miracle of all was that he did <i>so well</i> we were able to bring him home after only <u>6 days</u> -- not the 6 weeks we feared as a worst case scenario, or even the 2-3 weeks we hoped for as a best case scenario. Six DAYS. <i>Six days. </i>Praise God!!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7bC86i1AZ1M04RM9lOLkfzqAjL-fdLbsnsU8ku8bE2X4IJ4vliSgRiLeCcScrOpUpUJKflgv3afTU1kmI4GGMBg79RluKZxywJq4zJJb0g8nhLYBOoI4vUUmQaONwJJNYhycqnUp8jM/s1600/first+family+photo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR7bC86i1AZ1M04RM9lOLkfzqAjL-fdLbsnsU8ku8bE2X4IJ4vliSgRiLeCcScrOpUpUJKflgv3afTU1kmI4GGMBg79RluKZxywJq4zJJb0g8nhLYBOoI4vUUmQaONwJJNYhycqnUp8jM/s400/first+family+photo.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">First family portrait</td></tr>
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My doctor had tests run to try to determine why my boy was born early, but all of my tests came back normal, so unfortunately we don't know why he came early. But I can't imagine life without him. Brian and I are so in love with our son!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6aFb-DXyOuwiWX7mBSLM2q-jxc0l9qROuD-Nxpl2ZZfC-I3VTLQlzaJWtvQ7vay_yJrpYnedc2d5YNJ1ZywGT2ivbveh2VFCuk-e1EBpw16kz5aAyGAlTPnixdBdvhD_6DrRQmGJ1ik/s1600/DSC_3094.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW6aFb-DXyOuwiWX7mBSLM2q-jxc0l9qROuD-Nxpl2ZZfC-I3VTLQlzaJWtvQ7vay_yJrpYnedc2d5YNJ1ZywGT2ivbveh2VFCuk-e1EBpw16kz5aAyGAlTPnixdBdvhD_6DrRQmGJ1ik/s640/DSC_3094.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My boys. </td></tr>
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He's been doing incredibly well, progressing as if he was born at full term. I am a proud momma. :)</div>
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Cheers!!</div>
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</script><br /><div class="blogger-post-footer">Thank you for reading!! Be sure to visit www.pigandpaint.com for more of my projects, recipes, and ramblings!</div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-1253093974223266899.post-39919690361522715812013-01-28T07:00:00.000-08:002013-10-11T14:19:34.848-07:00Tostones: The Macho Banana<div>
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There were several Dominican staples my mom cooked regularly for our family as I was growing up. One of my favorite dishes is captured in the glorious flavors of Pollo Guisao. I shared <b><span class="Apple-style-span" style="color: #274e13;"><a href="http://www.pigandpaint.com/2012/02/dominican-gone-crock-pot-pollo-guisao.html"><span class="Apple-style-span" style="color: #274e13;">my crock pot version of that recipe</span></a> </span></b>last year. Today, I'd like to share with you my version of tostones. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTTGTC80Ov4JQmsQoPTch2wWKS_-pxiiMQe9inUvSwGQQyYgHcGc6V4Dc8ZgjhzQPm7nw6EAD8mILsmP1drDpURPBzJmAOJPtMqCkMTq3i2JGt8Qc60VtnMZdFcxt3P3Mp6MGfmMkim0/s1600/title.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTTGTC80Ov4JQmsQoPTch2wWKS_-pxiiMQe9inUvSwGQQyYgHcGc6V4Dc8ZgjhzQPm7nw6EAD8mILsmP1drDpURPBzJmAOJPtMqCkMTq3i2JGt8Qc60VtnMZdFcxt3P3Mp6MGfmMkim0/s640/title.png" width="436" /></a></div>
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What are tostones, you ask? In a nutshell, they are twice-fried plantains. Think of plantains as the macho-man version of a banana -- you know...huskier, thicker-skinned, probably lifts weights. They are starchier and denser than a banana, and in their green, unripe form, they lend themselves well to savory dishes. What I love about plantains is that they are incredibly versatile, regardless of their stage of ripeness. If they are green, make tostones. If they are yellow and ripe, prepare them like mashed potatoes and top with caramelized onions and a fried egg. If they are over-ripe and black, fry them in butter with brown sugar, clove, and cinnamon. </div>
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But today, we're talkin' tostones. I am of the opinion that tostones are best served with some sort of saucy, stewed meat. They bring texture and an underlying sweetness to the party. I'd recommend pairing tostones with pollo guisao or mole. Click the links below to check out my easy crock pot versions of both:</div>
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<a href="http://www.pigandpaint.com/2012/02/dominican-gone-crock-pot-pollo-guisao.html"><span class="Apple-style-span" style="color: #274e13;"><b>Crock Pot Pollo Guisao</b></span></a></div>
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<a href="http://www.pigandpaint.com/2013/01/crockpot-short-rib-mole.html"><span class="Apple-style-span" style="color: #274e13;"><b>Crock Pot Mole</b></span></a></div>
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So....let's get started.</center>
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<span class="Apple-style-span" style="font-size: large;">Ingredients</span></center>
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<li>Green Plantains (approximately 1 per person)</li>
<li>Coconut oil</li>
<li>Garlic cloves, smashed (5-6)</li>
<li>Salt</li>
<li>Parsley</li>
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Just so we're all clear, THESE are plantains. </center>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiik3M77xJyeQnrGlbQus79j6LQtvIpQ42EGquBy2rDh4zkX4WmyFlJh0iXxEJSgzH3D7wSOps0QI4pGC5d6pVEGdxmRxgOqHOwTrLO5WBHaYSnROXD-0mKbhqNzxuns0NuBK_mwD2yHmk/s1600/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiik3M77xJyeQnrGlbQus79j6LQtvIpQ42EGquBy2rDh4zkX4WmyFlJh0iXxEJSgzH3D7wSOps0QI4pGC5d6pVEGdxmRxgOqHOwTrLO5WBHaYSnROXD-0mKbhqNzxuns0NuBK_mwD2yHmk/s640/1.png" width="640" /></a></div>
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Peel and slice your plantains into approximately one inch thick slices. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscw8cY0_AI8Ar-7hSib_mx3Pd7iItDyp6cdDWsYOD6Jm3_84LEiYzXUeRic_cGka-F_Ff4b86ghwzZYzrHkaJ-qDEZamUpx2FiyxUAggW-byF5AJu9Z5k5hjJWCVCIs9HZKdIi6jEql4/s1600/2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiscw8cY0_AI8Ar-7hSib_mx3Pd7iItDyp6cdDWsYOD6Jm3_84LEiYzXUeRic_cGka-F_Ff4b86ghwzZYzrHkaJ-qDEZamUpx2FiyxUAggW-byF5AJu9Z5k5hjJWCVCIs9HZKdIi6jEql4/s640/2.png" width="640" /></a></div>
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Smash your garlic to break open the cloves while keeping them in whole pieces. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG65NAPHptbr_XOEeC78auxJ3W_y0GstJcgZEjy0NK1YuScttELX5UJToWlVj0FspPFAOBoh8As_BlyyFnJNoUndek6T8QnEqwxMMJHsxWZx2-hveicFd6-06-o8_YW2EOVnTspKLkpAE/s1600/3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG65NAPHptbr_XOEeC78auxJ3W_y0GstJcgZEjy0NK1YuScttELX5UJToWlVj0FspPFAOBoh8As_BlyyFnJNoUndek6T8QnEqwxMMJHsxWZx2-hveicFd6-06-o8_YW2EOVnTspKLkpAE/s640/3.png" width="640" /></a></div>
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Add your smashed garlic to your saute pan with enough coconut oil to come up about quarter of an inch in your pan, and turn the heat on to medium. Once coconut oil melts completely, turn garlic occasionally until it is evenly browned, about 5-7 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_StdDMCWAUZgLqXzotq77wvu6ttylTYRFvmtpb1r8lTu6SeFkJ-3WS9ltR6cHqp9O-lYeqMGfuI0llLlJlgs0aUoTraWF3Kg5pp-_BAjez2USm5Gy3FX8iCGvFq5u8HziBP1l7_kBqA/s1600/5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil_StdDMCWAUZgLqXzotq77wvu6ttylTYRFvmtpb1r8lTu6SeFkJ-3WS9ltR6cHqp9O-lYeqMGfuI0llLlJlgs0aUoTraWF3Kg5pp-_BAjez2USm5Gy3FX8iCGvFq5u8HziBP1l7_kBqA/s640/5.png" width="478" /></a></div>
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Remove the garlic from the pan and discard (it will be too bitter to eat, but never fear, because now your oil is infused with garlic). Add your plantain slices to the oil in batches and fry for approximately 1-2 minutes on each side. Take your time and do not crowd the pan.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfmwJkIPsZ4zFNdTO0WbAGLh6Mp-ZfWF4nAO24TIuLFQy72mF776O_guJXLeP1wyp1AVmqndnKh_7JrVYDIjWawR-r963n40q0JZGsDrH0ELVtVjaOn11NuPY0Pc_zx8UMY7eTFPM3fM/s1600/6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXfmwJkIPsZ4zFNdTO0WbAGLh6Mp-ZfWF4nAO24TIuLFQy72mF776O_guJXLeP1wyp1AVmqndnKh_7JrVYDIjWawR-r963n40q0JZGsDrH0ELVtVjaOn11NuPY0Pc_zx8UMY7eTFPM3fM/s640/6.png" width="478" /></a></div>
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Once your plantains are done with the first fry, you'll need to bust out your tostonera. Don't have one? That's ok...I made tostones for years without one. All you need are two flat surfaces to flatten your tostones. You could use a cutting board, or the bottom of a plate or cup. Let your imagination go crazy. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8x4HSFm2IaO6IfwbaOhrnqjpoFHwhHxmSbufPMHpIUzgo9ksgMTkexkEg5LfL7iKxzJ_CujD-sp3x4WSZRvMOfHDKHEGa02qMk5xsVSJDtR2O7ewl2klhj_BmQ6xMwIbpaFpSQlEildQ/s1600/4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8x4HSFm2IaO6IfwbaOhrnqjpoFHwhHxmSbufPMHpIUzgo9ksgMTkexkEg5LfL7iKxzJ_CujD-sp3x4WSZRvMOfHDKHEGa02qMk5xsVSJDtR2O7ewl2klhj_BmQ6xMwIbpaFpSQlEildQ/s640/4.png" width="640" /></a></div>
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One by one, flatten your plantains.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpo4Tnkf7XhOLKdf3M91GGoOObQyhiKEa7QLL1gX9As5uZZkiPfzI8e03vsPiaCNHm7waDgrTqbrlQwj1t4wScPvp2TPVW6Z72JUMTXsOQwwk5UijcHJVhy5oCbKlIqBMVOXRusnt-Xo/s1600/7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCpo4Tnkf7XhOLKdf3M91GGoOObQyhiKEa7QLL1gX9As5uZZkiPfzI8e03vsPiaCNHm7waDgrTqbrlQwj1t4wScPvp2TPVW6Z72JUMTXsOQwwk5UijcHJVhy5oCbKlIqBMVOXRusnt-Xo/s640/7.png" width="476" /></a></div>
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Add your flatten plantains back to the oil in batches and fry for a second time, still over medium heat, for an additional 1 minute per side.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEr2yGHihYcfYcO7ln_pwJsQMfj9n_NKCQ4w3w6uj3AdUemG2-UjYcGH4ivl9mT7zfbWQBd9cLFZdGLGY0EIqD_Eskc1Kg4MB_85iCT5Zrljqk_-wmKh7l2tcdaJ3goxK5WiYipYAj2o/s1600/8.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixEr2yGHihYcfYcO7ln_pwJsQMfj9n_NKCQ4w3w6uj3AdUemG2-UjYcGH4ivl9mT7zfbWQBd9cLFZdGLGY0EIqD_Eskc1Kg4MB_85iCT5Zrljqk_-wmKh7l2tcdaJ3goxK5WiYipYAj2o/s640/8.png" width="640" /></a></div>
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Transfer the tostones to paper towels and salt immediately.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7hY-3FGGx9mLqFIzH7KodD9WMp4vQs74A-oOCE4X-loJXo8AzcborOXzcNQ8KvTXcBvbS7ccfI_43k9AZid8C4RCgJGdy5SMT99lA7R0PuvXpAph_bcR-HLcxQkPs-v3djF-WI9IPMM/s1600/9.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7hY-3FGGx9mLqFIzH7KodD9WMp4vQs74A-oOCE4X-loJXo8AzcborOXzcNQ8KvTXcBvbS7ccfI_43k9AZid8C4RCgJGdy5SMT99lA7R0PuvXpAph_bcR-HLcxQkPs-v3djF-WI9IPMM/s640/9.png" width="640" /></a></div>
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Sprinkle with parsley or cilantro and enjoy with a delicious stewed or braised (or crock potted!) meat.<br />
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</script><br /><div class="blogger-post-footer">Thank you for reading!! Be sure to visit www.pigandpaint.com for more of my projects, recipes, and ramblings!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253093974223266899.post-67041328724169775752013-01-21T07:00:00.000-08:002013-10-11T14:19:48.373-07:00The Lolly-Mobile<div>
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<span class="Apple-style-span" style="font-family: inherit;">Another nursery project in the can!</span></div>
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If you've been around this blog for awhile, you know that I am a bird person. My very first pet was a bird, and I had birds most of my life. We recently gave away our parrot, Lolly, when we found out that we were expecting, as she was not child-proof. Lolly is now living a happy life on a farm in Napa. I still miss that little squeaker, but I know it was the right decision for our family. </span></center>
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With that said, I wanted to add a bird element to Samuel's nursery, to celebrate the 7 years Lolly was part of our family. I also wanted to incorporate this gorgeous lamp into the room somehow. I bought it on clearance on TJ Maxx. </span></center>
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I loved the bronzy finish and its curvaceousness. It didn't come with a shade (hence, the clearance status), but that was fine with me. I knew I'd use it somehow, someway. And that's when the idea hit: a mobile! The shape of the lamp was perfectly suited to hang a mobile over the crib. </span></center>
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I found a <a href="http://www.spoolsewing.com/blog/2008/05/16/bird-mobile/"><span class="Apple-style-span" style="color: #274e13;"><b>free bird pattern</b></span></a> online, and got to sewing. I used leftover fabric from other elements in the nursery to create my little birdies. </span></center>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaRaP74X-8y1vf3IyhD13t9mU1qL1-r5mGFoSmJFbKCUGpNlTdeqcyAijJaesqSGVRpgu21p7QPXM276azyiG4lBA5xoaoPdk9rxXtxVTTkBGMc_v8mvlHgFfjYNITLByvQTQDDvUuRI/s1600/2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBaRaP74X-8y1vf3IyhD13t9mU1qL1-r5mGFoSmJFbKCUGpNlTdeqcyAijJaesqSGVRpgu21p7QPXM276azyiG4lBA5xoaoPdk9rxXtxVTTkBGMc_v8mvlHgFfjYNITLByvQTQDDvUuRI/s640/2.png" width="476" /></span></a></div>
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I started by tracing the patterns over my fabric and cutting out the pieces. </span></center>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihO1xPC-iHLB0hgmtuzOqBjrZ1QSG6IGiqIBwEqw7L-mkuzkqiqo5bgDDJ19vi5hhiZ5pj2pm6qsJ5deUrgkOD12hlZUYuA2lzex35m5T9_OrYcvO3C8TOu_-h958LXx7jb1nk3P6u0vg/s1600/3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihO1xPC-iHLB0hgmtuzOqBjrZ1QSG6IGiqIBwEqw7L-mkuzkqiqo5bgDDJ19vi5hhiZ5pj2pm6qsJ5deUrgkOD12hlZUYuA2lzex35m5T9_OrYcvO3C8TOu_-h958LXx7jb1nk3P6u0vg/s640/3.png" width="640" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">I pinned the edges together, connecting the guide dots as described in the instructions that came with the pattern. I hand stitched the pieces together, leaving the tail open.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LTYKJ2Z5IiUJXZ0aZqkuAyRoHLR1gwEN2mtIxneIhPFN-FtgrAJ22QYCmIswzJrUOFlO3Y8c9OHTBl0-UtQgIaUvsWMh7D0Hr8vOTbrjzlaRWssxkerrtQOCp0sn_NY9WlxtwwI_5Rc/s1600/4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_LTYKJ2Z5IiUJXZ0aZqkuAyRoHLR1gwEN2mtIxneIhPFN-FtgrAJ22QYCmIswzJrUOFlO3Y8c9OHTBl0-UtQgIaUvsWMh7D0Hr8vOTbrjzlaRWssxkerrtQOCp0sn_NY9WlxtwwI_5Rc/s640/4.png" width="316" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">Next, I stuffed each bird with stuffing until they were nice and plump.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4LeL1wK4eb03ZLfqOLgXP3fqgRRXZwsIA4CQVH-60EtZVB9hv41z70UukUM0vpUfKd2T093g0kdWGo5s9CGBTpUCyPHPYhIE62LLQJ9ixOZ6fF0RwbQ3psXXXUf7YTCb4BoSNKvgLZg/s1600/5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo4LeL1wK4eb03ZLfqOLgXP3fqgRRXZwsIA4CQVH-60EtZVB9hv41z70UukUM0vpUfKd2T093g0kdWGo5s9CGBTpUCyPHPYhIE62LLQJ9ixOZ6fF0RwbQ3psXXXUf7YTCb4BoSNKvgLZg/s640/5.png" width="476" /></span></a></div>
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Wash, rinse, repeat.... until I had five birds. </span></center>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVSEMD1CZ2KpOL27gMCojx6pjc0DLa2AV8cIfUmtinm6XzkB7U6T1RcHKGdtooSmb-8HFc-OUA7EesWA0frb_dZCav_K08oOYTMd_O3Hd6kIiOmg7hlopJS3LZt2wnI_DjX4KlBblWpI/s1600/6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVSEMD1CZ2KpOL27gMCojx6pjc0DLa2AV8cIfUmtinm6XzkB7U6T1RcHKGdtooSmb-8HFc-OUA7EesWA0frb_dZCav_K08oOYTMd_O3Hd6kIiOmg7hlopJS3LZt2wnI_DjX4KlBblWpI/s640/6.png" width="640" /></span></a></div>
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Then, I had to figure out how to hang them. I found a small lamp shade in my craft room, and then the wheels started turning...I striped the lampshade of it's, uh, shade. </span></center>
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<span class="Apple-style-span" style="font-family: inherit;">I picked all of the glue residue off of the shade....it was tedious, but worth the effort.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9tUntFCaiPwuQbsX2-Zk_LHUyC9B0QCw00hcHcQqevfmTtInirS1lTlmJi2wW-NF79cXOQfQZjiDavDQn_olKYWrsb8ot0Td-JCe_DCLxKY9i9nLgr-anIZ2YJmVSaJU0yIWBzfcqHQ/s1600/11.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm9tUntFCaiPwuQbsX2-Zk_LHUyC9B0QCw00hcHcQqevfmTtInirS1lTlmJi2wW-NF79cXOQfQZjiDavDQn_olKYWrsb8ot0Td-JCe_DCLxKY9i9nLgr-anIZ2YJmVSaJU0yIWBzfcqHQ/s640/11.png" width="476" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">I gave it a coat of copper spray paint, and got to work securing the lampshade frame to the lamp. I had leftover gold chain from another project that I used to affix the shade.</span><br />
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<br />
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<span class="Apple-style-span" style="font-family: inherit;">I used safety pins to get my birdies into place and
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5B5L-siGFXSQmXahMqFHx_6YwmVEpOHnG_FuM8ksSklwwVD2JtYmCii5VPFSHVAx8-ZqM9O6rmAGgAiFRGTLNNCRGKI6FopZAULLC8HBtSUhKS-68RLZ93uDwQwxVSGHk6EfOeUfky8/s1600/13.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: inherit;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga5B5L-siGFXSQmXahMqFHx_6YwmVEpOHnG_FuM8ksSklwwVD2JtYmCii5VPFSHVAx8-ZqM9O6rmAGgAiFRGTLNNCRGKI6FopZAULLC8HBtSUhKS-68RLZ93uDwQwxVSGHk6EfOeUfky8/s640/13.png" width="480" /></span></a></div>
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<span class="Apple-style-span" style="font-family: inherit;">I ended up moving only one bird.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Tada!! I am soooo proud of this piece....I feel
like it is a fair representation of things that delight me (birds and crafts),
and also reminds me of a very special bird who was a part of my life for 7
years.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">I still need to figure out what to do with the
light bulb socket. The lamp isn't plugged in, so it's not really a hazard at
this point, but I do want to get it covered up to remove the temptation. <o:p></o:p></span></div>
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</script><br /><div class="blogger-post-footer">Thank you for reading!! Be sure to visit www.pigandpaint.com for more of my projects, recipes, and ramblings!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1253093974223266899.post-26729157193248784292013-01-17T07:00:00.000-08:002013-01-17T07:00:02.716-08:00Crockpot Short Rib Mole<div>
<div class="separator" style="clear: both; text-align: left;">
I'll be completely honest and say that this is one of those recipes where you will just have to blindly trust that it will taste good when it's finished. Because it will leave you wondering at times. But trust me -- this is a winner and it's an easy, make-ahead dinner party meal (or just an easy weeknight meal).</div>
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<br /></div>
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Mole (pronounce moe-lay....not mole, ya weirdos. This ain't no Duck Dynasty affair over here) is a traditional Mexican sauce made with an assortment of toasted herbs, spices and chiles....and chocolate! It's very rich and complex in flavor, but not complex to make. In fact , this mole sauce recipe makes enough for two dinners, so you can freeze half of the sauce and bust it out later. Which I plan to do. Just sayin'. </div>
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<br />
This recipe is based on Tyler Florence's <a href="http://www.foodnetwork.com/recipes/tyler-florence/turkey-mole-poblano-recipe/index.html"><b><span class="Apple-style-span" style="color: #274e13;">Turkey Mole Poblano</span></b></a>. Minus the turkey. Because, heck, beef is awesome and beef short ribs are even more awesome. But you could use almost whatever land-dwelling protein you like.<br />
<br />
I start by making the mole sauce sans meat first. This is a fantastic staple to add to your kitchen repertoire, and as I mentioned above it makes a double order of sauce so you get two dinners out of it.<br />
<br />
<b><span class="Apple-style-span" style="font-size: x-large;">Mole Sauce</span></b><br />
<br />
<i>Ingredients</i><br />
<br />
<br />
<ul class="kv-ingred-list1" style="line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 dried ancho chiles, stemmed and seeded</span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 dried Anaheim chiles, stemmed and seeded</span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 dried chipotle chiles, stemmed and seeded</span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup golden raisins</span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Hot water</span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup whole almonds</span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup sesame seeds</span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon whole black <span class="Apple-style-span" style="outline-color: initial; outline-style: initial;">peppercorns</span></span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 cinnamon stick, preferably Mexican, broken in pieces</span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon dried oregano, preferably Mexican</span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">4 sprigs fresh <span class="Apple-style-span" style="outline-color: initial; outline-style: initial;">thyme</span>, leaves only</span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">3 tablespoons <span class="Apple-style-span" style="outline-color: initial; outline-style: initial;">extra-virgin olive oil</span></span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 <span class="Apple-style-span" style="outline-color: initial; outline-style: initial;">onions</span>, sliced</span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">3 <span class="Apple-style-span" style="outline-color: initial; outline-style: initial;">cloves garlic</span>, chopped</span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 serrano peppers, stemmed and seeded</span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">6 <span class="Apple-style-span" style="outline-color: initial; outline-style: initial;">plum tomatoes</span>, chopped</span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">2 ounces bittersweet <span class="Apple-style-span" style="outline-color: initial; outline-style: initial;">chocolate</span>, preferably Mexican, chopped</span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Salt and pepper</span></li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Chicken stock</span></li>
</ul>
<div>
<span class="Apple-style-span" style="line-height: 23px;"><div style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-size: x-large;"><b>Short Ribs</b></span></div>
<div style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>Ingredients</i></div>
<div style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="line-height: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<ul class="kv-ingred-list1" style="line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Short ribs</li>
<li itemprop="ingredients" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">Salt and pepper</span></li>
</ul>
</span></div>
<div>
<span class="Apple-style-span" style="line-height: 23px;"><br /></span></div>
<div>
<span class="Apple-style-span" style="line-height: 23px;"><span class="Apple-style-span" style="font-family: inherit;">Tear the chiles into large pieces and toast them in a dry skillet with high sides (or a dutch oven) over medium heat until they change color a bit, about 2 minutes. I didn't have any dried Anaheim chiles and, frankly, have never been able to find them at my local grocery store, so I just doubled up on the anchos. </span></span></div>
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpc4jrdtflTz17sVOtg-NGB_8NJGRt-T8_r8ilpU2Vr8au3JqERYOmgSnKraVwDgIWrAP30W-5D0UwZ71mSGBTqMKqypCi4JNLtMfWohYNI3nGjTuKVMVi7nsyF4pYoroPaQsuwxxoYo4/s1600/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpc4jrdtflTz17sVOtg-NGB_8NJGRt-T8_r8ilpU2Vr8au3JqERYOmgSnKraVwDgIWrAP30W-5D0UwZ71mSGBTqMKqypCi4JNLtMfWohYNI3nGjTuKVMVi7nsyF4pYoroPaQsuwxxoYo4/s640/1.png" width="640" /></a></div>
<br />
<span class="Apple-style-span" style="line-height: 23px;"> </span><span class="Apple-style-span" style="line-height: 23px;">Put them into a bowl with the raisins and cover them with hot water. Soak until the chiles are softened (about 30 minutes). </span><br />
<span class="Apple-style-span" style="line-height: 23px;"><br /></span>
<span class="Apple-style-span" style="line-height: 23px;">In the same skillet over medium heat, add the almonds, sesame seeds, peppercorns, </span><span class="Apple-style-span" style="line-height: 23px;"><span class="Apple-style-span" style="outline-color: initial; outline-style: initial;">cinnamon stick</span></span><span class="Apple-style-span" style="line-height: 23px;">, </span><span class="Apple-style-span" style="line-height: 23px;"><span class="Apple-style-span" style="outline-color: initial; outline-style: initial;">oregano</span></span><span class="Apple-style-span" style="line-height: 23px;">, and thyme (I forgot to photograph the peppercorns, but don't worry, they made it into the pot). Toast the spices for 2 minutes. Transfer the spices to a spice grinder and grind, baby, grind! S</span><span class="Apple-style-span" style="line-height: 23px;">et aside.</span><span class="Apple-style-span" style="line-height: 23px;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRLpSF2-o9I0ZcuIrZBXCFOYp2sJFJyLcXr9sknCynHYnajzjl2M8eb-shfXZGjtTN836gCz6CXEhz0Z2PUO9l9mZT3ptm6mTR8wp4FchNECiK_qbpLfC9ZEKfKrpdods_czBkTCMwz4/s1600/2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkRLpSF2-o9I0ZcuIrZBXCFOYp2sJFJyLcXr9sknCynHYnajzjl2M8eb-shfXZGjtTN836gCz6CXEhz0Z2PUO9l9mZT3ptm6mTR8wp4FchNECiK_qbpLfC9ZEKfKrpdods_czBkTCMwz4/s640/2.png" width="640" /></a></div>
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<span class="Apple-style-span" style="line-height: 23px;">In the same skillet, over medium-high heat, add the olive oil, onions, garlic, and serrano. Cook until the onions are lightly browned. </span><br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQKokIU0CuN3O0FrVNZ9re8j5yqvOwLnJgyUnYBsjso1b_qhGlBEOABvllG-OuDyW2bXOfwuqJza8o1_GCV2osJSSQOpksOGIShfCxLixKe3zw-op80LExJUIeKn9pTFLgp02Y15Z468/s1600/3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCQKokIU0CuN3O0FrVNZ9re8j5yqvOwLnJgyUnYBsjso1b_qhGlBEOABvllG-OuDyW2bXOfwuqJza8o1_GCV2osJSSQOpksOGIShfCxLixKe3zw-op80LExJUIeKn9pTFLgp02Y15Z468/s640/3.png" style="cursor: move;" width="640" /></a><br />
<div class="separator" style="clear: both; text-align: -webkit-auto;">
<br /></div>
<span class="Apple-style-span" style="line-height: 23px;">...And then add the tomatoes. </span><br />
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<span class="Apple-style-span" style="line-height: 23px;">Cook until the vegetables are soft, about 10 to 15 minutes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LmPYMMV06os8BPizo49-Z6bXC9PGjhR_JFIt4oFAhxz4G7BrcjKG2tW-iiyEED-cISHwcYbBhMO8oHQWqctNjCsKyA6oHKT4mLEVtsckMpw7qGDVdkOh_thD0IlSrNAUh-XjJDvnj_c/s1600/6.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LmPYMMV06os8BPizo49-Z6bXC9PGjhR_JFIt4oFAhxz4G7BrcjKG2tW-iiyEED-cISHwcYbBhMO8oHQWqctNjCsKyA6oHKT4mLEVtsckMpw7qGDVdkOh_thD0IlSrNAUh-XjJDvnj_c/s640/6.png" width="640" /></a></div>
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<span class="Apple-style-span" style="line-height: 23px;">Add the chocolate, ground spice mixture and the soaked chiles and </span><span class="Apple-style-span" style="line-height: 23px;"><span class="Apple-style-span" style="outline-color: initial; outline-style: initial;">raisins</span></span><span class="Apple-style-span" style="line-height: 23px;"> to the pot along with some of the </span><span class="Apple-style-span" style="line-height: 23px;"><span class="Apple-style-span" style="outline-color: initial; outline-style: initial;">chile</span></span><span class="Apple-style-span" style="line-height: 23px;"> soaking liquid. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOOR4atQuXM0Sdtvaxi2G0mcTcTaKjFfr7L08ONE8lzZZfCiCTKbbdIy9aujGmZl6bd_I0ROV8n-Btjb0JBmTouoG5JzdopRvpGziS9iFx5QOzrdCk9CDcRB2K8BrTrD0j_zhfqVPgJY/s1600/5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOOR4atQuXM0Sdtvaxi2G0mcTcTaKjFfr7L08ONE8lzZZfCiCTKbbdIy9aujGmZl6bd_I0ROV8n-Btjb0JBmTouoG5JzdopRvpGziS9iFx5QOzrdCk9CDcRB2K8BrTrD0j_zhfqVPgJY/s640/5.png" style="cursor: move;" width="640" /></a><br />
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<span class="Apple-style-span" style="line-height: 23px;">Puree using a hand blender, adding more soaking liquid or chicken stock, as needed, to make a smooth </span><span class="Apple-style-span" style="line-height: 23px;"><span class="Apple-style-span" style="outline-color: initial; outline-style: initial;">sauce</span></span><span class="Apple-style-span" style="line-height: 23px;">. You can also use a regular blender, but I find a hand blender to be easier. :)</span><br />
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<span class="Apple-style-span" style="line-height: 23px;">Once you reach the desired smoothness, your sauce is ready! If you taste-test at this point, don't be alarmed if you're not 100% pleased with the flavor. This sauce really comes into its own after it's slow cooked with a protein.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-5P1rQvfyBlSr5c4KURBXin_c5HjZcuVkNS9vLLFO6id7aep2IBLPkA71NRrA-8kv3NAF0ms8rHvd6g6siKjyi1v_WHUP3ISbWcf4wbtHUJESL3uYY-V9j-UKaHZtWiL-8d3gD3GlmQ/s1600/7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-5P1rQvfyBlSr5c4KURBXin_c5HjZcuVkNS9vLLFO6id7aep2IBLPkA71NRrA-8kv3NAF0ms8rHvd6g6siKjyi1v_WHUP3ISbWcf4wbtHUJESL3uYY-V9j-UKaHZtWiL-8d3gD3GlmQ/s640/7.png" width="640" /></a></div>
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I generously seasoned the ribs with salt and pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGXdvQ2IPHpP-AUYT-_xp2lRVpBTGNM43cAO6Ez2hj9cxDl3ArpLItq_WK2TjwkgfP358RbENp8K99_9bq-sqCfy_-8w0Qznex5gEB4by7_Pcda_d3_ofSxXH3odW1tyjpssSD6NQMsg/s1600/8.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGXdvQ2IPHpP-AUYT-_xp2lRVpBTGNM43cAO6Ez2hj9cxDl3ArpLItq_WK2TjwkgfP358RbENp8K99_9bq-sqCfy_-8w0Qznex5gEB4by7_Pcda_d3_ofSxXH3odW1tyjpssSD6NQMsg/s640/8.png" width="640" /></a></div>
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I browned them over medium-high heat with a little bit of EVOO -- this step is optional. You could just toss the ribs directly into the crockpot without browning them. </center>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEohSqc5aODz90IBElBhpPPEbyHMw_T-LRk77ckFGfizg45EZl49pJkWuMZtaGRj-MXvea-dJSDvON0mLksz9IQxkVMCV2sfoF3KMIrtXSTDm1NiVTPe2-NGyg4atGsIhdmN-dq_55Bk/s1600/9.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSEohSqc5aODz90IBElBhpPPEbyHMw_T-LRk77ckFGfizg45EZl49pJkWuMZtaGRj-MXvea-dJSDvON0mLksz9IQxkVMCV2sfoF3KMIrtXSTDm1NiVTPe2-NGyg4atGsIhdmN-dq_55Bk/s640/9.png" width="426" /></a></center>
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The ribs walked single-file into the crockpot. </center>
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And then I piled on half of my mole sauce on the ribs. I set the crockpot on low for 6 hours.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZijViKfS1R7DONEYUoDCPXerrptAThW6wMFYtV9DERqtjxlkrwNdxkp72cw8jLvzdln9zKj0bN_-_BfDOCv1hQ04GEbrSthyphenhyphenSdBW7x___10aRbLdQBB3CwWous7NSDJDmBXEXxKmr4lA/s1600/11.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZijViKfS1R7DONEYUoDCPXerrptAThW6wMFYtV9DERqtjxlkrwNdxkp72cw8jLvzdln9zKj0bN_-_BfDOCv1hQ04GEbrSthyphenhyphenSdBW7x___10aRbLdQBB3CwWous7NSDJDmBXEXxKmr4lA/s640/11.png" width="640" /></a></div>
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I served the mole over arepas (a South American staple, much like a corn pancake), but you could serve these over rice, over plantains (think tostones), or in tortillas. You can get my arepa recipe by <a href="http://www.pigandpaint.com/2011/12/colombian-arepas-with-roasted-pork-and.html"><span class="Apple-style-span" style="color: #274e13;"><b>clicking here</b></span></a>. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUq08zY-HqVK-MCuYMpd0F9KDe-aOh8G0VqGi0n0ZdksedNxt1got83mkA3Vz8jY7UB6rZ_gs57AmQHizPc4GFo2HXCgD3TEiK6EP9wQ3V5EMpmyRe88c1NjHwnY4itjbEUEx2OHkFq0/s1600/12.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjUq08zY-HqVK-MCuYMpd0F9KDe-aOh8G0VqGi0n0ZdksedNxt1got83mkA3Vz8jY7UB6rZ_gs57AmQHizPc4GFo2HXCgD3TEiK6EP9wQ3V5EMpmyRe88c1NjHwnY4itjbEUEx2OHkFq0/s640/12.png" width="640" /></a></div>
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We garnished with marinated red onions, cotija cheese and creme fraiche. It was to die for!!<br />
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Cheers!!</center>
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I was desperately rummaging around my house the other day looking for ways to avoid buying more child-size hangers. And then I found my solution, and figured I'd share! I'm using this solution for baby clothes but it could really be used for any number of things....like scarves, belts, accessories, jewelry, delicates, hats, fabric, crafting supplies, etc. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwieUPJE9Nu8XIYY7Nofdx3ZsK0JG_ZlrIKJvG8gYis8elttSWi8sUigNKvc01TdKjbNom480IC3a5G1SolUrcVMKBFm41FPAoUIZrJB-kj7XXMfqAW3PdlLSUYSml7jh2mV5IRnBPnm4/s1600/title.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwieUPJE9Nu8XIYY7Nofdx3ZsK0JG_ZlrIKJvG8gYis8elttSWi8sUigNKvc01TdKjbNom480IC3a5G1SolUrcVMKBFm41FPAoUIZrJB-kj7XXMfqAW3PdlLSUYSml7jh2mV5IRnBPnm4/s640/title.png" width="618" /></a></div>
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I had purchased some shower curtain tension rods awhile back for another project (they were cheaper and better looking than buying regular window curtain tension rod), which came with shower curtain rings included. Since I wasn't using the tension rods in the shower, I just saved the curtain rings, figuring I'd find a way to use them eventually. Well, fast forward a year later and these rings have found their destiny!</div>
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By combining the ring with a clothes pin, I expanded my baby clothes-hanging capacity without having to buy more hangers. Now keep in mind, this solution was especially cost effective for me because I already had the shower rings on hand. Like I mentioned above, they came with the shower curtain tension rods that I needed for another project. So, for me, they were in essence "freebies" if you want to look at it that way. But a pack of 12 shower curtain hooks will run you anywhere from $2-5 dollars depending on the style and where you buy them, and I bought my clothes pins at the dollar store for $1 for a pack of about 30 or so. Child hangers run about $5-7 for a pack on 10 on amazon.com, but you're limited in what you can hang on them (shirts versus pants, etc). </div>
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Don't get me wrong, I am definitely using child-size hangers, but my shower-curtain-ring-clothes-pin combination gives me a little bit more versatile storage. </div>
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Ta da!!<br />
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What creative solutions have you come up with lately? Please share!</div>
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