A few pictures of Keegan and Ziggy at the park:
Aren't they cute?
Looking forward to the weekend and then getting life back to normal, at least until the next birthday comes around!
Family Best: Life, Family, Farm, Fun, Food and Everything Else Under The North Georgia Mountains Sun!
Friday, July 17, 2009
Birthdays and Big Days
My daughter turned eleven this week and her birthday isn't just one day its everyday of the week in her mind. But, we all accommodate her because we all love birthdays around here. She got her precious puppy Ziggy a week early and has been babying him like mad and hes already rotten. We had cake and a nice dinner on Wednesday for her actual birthday. We went to the park on Tuesday for a picnic for her pre-birthday and are out to bowling and the movies tomorrow for her post birthday. It's an exhausting week for everyone but we are all enjoying the special fun. We are going to see Ice Age in 3D tomorrow then to bowl a few games with her friends. It should be good, I've heard great things about the film.
A few pictures of Keegan and Ziggy at the park:
Aren't they cute?
Looking forward to the weekend and then getting life back to normal, at least until the next birthday comes around!
A few pictures of Keegan and Ziggy at the park:
Aren't they cute?
Looking forward to the weekend and then getting life back to normal, at least until the next birthday comes around!
Thursday, July 16, 2009
Wednesday, July 15, 2009
Tuesday, July 14, 2009
Avocado in Tortilla Cups
Try this great recipe for a snack in the afternoon or a side dish with dinner. This also makes a great appetizer for parties or luncheons. This is a diabetic friendly and Vegetarian recipe, but is yummy for everyone!
(makes 40 pieces)
10 6-inch corn tortillas
vegetable cooking spray
3 large ripe avocados
2 cups plain nonfat yogurt, drained
1 large plum tomato, seeded and finely minced
2 tablespoons minced shallots or red onion
2 large cloves garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon chili powder
dash cayenne pepper
10 pitted ripe olives for garnish
minced fresh cilantro for garnish
1. Preheat oven to 375°F Lightly spray mini-muffin cups with cooking spray.
2. Cut tortillas into quarters. Mist tortilla quarters with water and place 1 quarter in each muffin cup opening, pushing down in the center to form a cup. Spray again with cooking spay. Bake until cups are golden and crisp, about 5 minutes. Tip out the cups and cool on a rack.
3. Cut avocados in half lengthwise; remove and discard the pits. Using a spoon worked in between the flesh and the skin, remove the avocado half from the skin. Cut the avocado into 1-inch (2.5 cm) pieces. Using a large mixing spoon, mix the avocado with the yogurt, mashing the avocado as you mix to a chunky consistency. Stir in tomato, shallot, garlic, lemon juice, lime juice, chili powder, and cayenne. Cover and refrigerate until ready to serve.
4. Cut each olive into 4 crosswise slices. Cover and refrigerate until ready to serve.
5. To assemble, spoon some of the avocado mixture into each tortilla cup. Sprinkle the top of each with some of the minced cilantro and top with an olive slice. Arrange on a large serving platter.
Per 2-piece serving: 95 calories (45% calories from fat), 3 g protein, 5 g total fat (0.8 g saturated fat), 11 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 25 mg sodium
Diabetic exchanges: 1/2 carbohydrate (bread/starch), 1 fat
(Image credit: Google Images)
(Recipe Credit: http://www.diabetic-recipes.com/recipes.htm)
(makes 40 pieces)
10 6-inch corn tortillas
vegetable cooking spray
3 large ripe avocados
2 cups plain nonfat yogurt, drained
1 large plum tomato, seeded and finely minced
2 tablespoons minced shallots or red onion
2 large cloves garlic, minced
3 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon chili powder
dash cayenne pepper
10 pitted ripe olives for garnish
minced fresh cilantro for garnish
1. Preheat oven to 375°F Lightly spray mini-muffin cups with cooking spray.
2. Cut tortillas into quarters. Mist tortilla quarters with water and place 1 quarter in each muffin cup opening, pushing down in the center to form a cup. Spray again with cooking spay. Bake until cups are golden and crisp, about 5 minutes. Tip out the cups and cool on a rack.
3. Cut avocados in half lengthwise; remove and discard the pits. Using a spoon worked in between the flesh and the skin, remove the avocado half from the skin. Cut the avocado into 1-inch (2.5 cm) pieces. Using a large mixing spoon, mix the avocado with the yogurt, mashing the avocado as you mix to a chunky consistency. Stir in tomato, shallot, garlic, lemon juice, lime juice, chili powder, and cayenne. Cover and refrigerate until ready to serve.
4. Cut each olive into 4 crosswise slices. Cover and refrigerate until ready to serve.
5. To assemble, spoon some of the avocado mixture into each tortilla cup. Sprinkle the top of each with some of the minced cilantro and top with an olive slice. Arrange on a large serving platter.
Per 2-piece serving: 95 calories (45% calories from fat), 3 g protein, 5 g total fat (0.8 g saturated fat), 11 g carbohydrates, 2 g dietary fiber, 0 cholesterol, 25 mg sodium
Diabetic exchanges: 1/2 carbohydrate (bread/starch), 1 fat
(Image credit: Google Images)
(Recipe Credit: http://www.diabetic-recipes.com/recipes.htm)
Sunday, July 12, 2009
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