Lisa's World: October 2008

Sunday, October 26, 2008

The Good Times Just Keep on Comin'!

My good friend Marianne and her daughter Antonia.

Marianne and I trying our best to look poised. Not sure how successful we were.

On the trail.

A beautiful driveway.

Parsley and leeks at the nursery we hiked through.

Leeks.

Heading to the outhouse to water Sparky. Yum!

Like I said. Yum.

The Hazelnut orchard.

Not sure what kinds of berries these are but they were beautiful. This was sort of a rebel tree that was growing up along the fence line.

Not sure who had more fun, Sparky or I. But, either way we both had a wonderful time. It felt so nice to be out of doors and in nature again.

Admiring the deep purple foliage.

I just loved the vibrant reds in this photograph!

The red leaves behind me are my absolute favorite part of the fall season. I wait all year to see the foliage change to these brilliant colors.

Another great weekend. I took a drive to Ankeny Hill Wildlife Refuge intending to hike. But, the refuge is closed for wintering birds and wildlife. So my friend Marianne and I decided to take a drive to Canby, back to my old farm and hike at the nursery just across the street. It was such a B E A U beautiful day. I couldn't have ordered a more perfect day for a drive and walk out in the country. We had homemade chicken and dumpling soup, took a drive to Ankeny Hill, took a drive to Canby, hiked, had pumpkin smoothies from a farm just down the road, then spagetti, red wine and sourdough french bread for dinner. A great day was had by all. Enjoy the pictures as much as I enjoyed experiencing them.

Ballerina Girl, and a couple of boys...

Little Naomi. Such poise.

Uncles loving up his nephew.

My turn...

I think she's lost her contact.

Is there anything more precious? Mandy and baby Bobbi.

Thursday, October 23, 2008

Phew! What a weekend!

Weddings.....

Dancing....

Sparky making new friends at the park.

Shopping!!!!

Livewire in the big city....

My favorite restaurant in Portland, STANFORDS!

The best pork medallions, cosmopolitons, and creme brule' anywhere!

Good friends....

Ladies kickin' up their heels..

And a good time was had by all...

Taco Soup

Taco Soup

1lb ground turkey
1 package taco seasoning
4 -5 tsp. chicken stock(or cans liquid)
2 beef boullions
1 can black beans
1 can kidney beans
1 can sliced black olives
1 can diced jalepenos
1 can stewed tomatoes (or diced)
1/2 cup salsa
Cheddar cheese and sour cream

Brown turkey, drain grease. Add taco seasoning and 1 c. water. Stir. Transfer to large pot. Add appx. 6 cups water chicken boullion/stock, and beef boullion. Add beans, olives, jalepenos, tomatoes and bring to boil. Add salsa and lower heat to a simmer. Serve with a dollop of sour cream and cheddar cheese.

Smoky Barbecue Chili

(I'll add a photo in a couple of days after I've prepared it!)

2 C. yellow onion
6 Garlic Cloves
2 - 3 pasilla chiles, stemmed and seeded
2 - 3 New Mexican dried red chiles, stemmed and seeded
2 chopped seeded chipotle chiles canned in adobo sauce
2 Cups fat-free, less-sodium chicken broth
1 TBLS canola oil
1 1/4 lbs top round, trimmed and cut into 1/2 inch pieces
1 1/4 lbs boneless pork loin, trimmed and cut into 1/2 inch pieces
1 3/4 C. no salt tomato puree
1/2 c. Water
2 TBLS dark brown sugar
2 TBLS cider vinegar
1 TBLS honey mustard
1 TBLS Worcestershire sauce
1 TBLS Molasses
1/2 tsp. salt
2 (15 oz) cans pinto beans rinsed and dried

1) Heat a large non-stick skillet over med/high heat. Coat pan with cooking spray or butter. Add onion & garlic. Saute 5 minutes. Add chiles, cook 2 minutes. Add broth; bring to boil.
Cover, reduce heat and simmer 20 minutes (until chiles are tender). Cool slightly. Place 1/2 chile mixture in blender. Blend until smooth. (You may need to remove center piece of blender lid and cover with paper towel to allow steam to vent). Pour into bowl. Repeat and add to bowl.

2) Heat 1 1/2 tsp. of canolo oil over med. high heat. Add beef; cook 7 minutes or until browned. Remove from pan. Repeat process with pork. Add chile mixture and beef to pan. Stir in tomato puree and remaining ingredients except beans. Bring to boil. Partially cover. Reduce heat and simmer 1 hr. Stir occasionally. Stir in beans; cook 15 minutes.

(363 calories. 10g. fat. 38 gr. protein.) Serves 8.

Eat up Buttercup!

Pumpkin Soup Recipe

1 c. chopped onion, 1 C. celery, 1 C. apple(peeled & chopped), 2 tbs butter, 2 tsp curry powder. Saute in pan until veggies are soft. Add 1 cup chicken broth and 1 cup pumpkin(mashed or canned). Cook on Med heat for about 5 - 8 minutes. Put into blender or food processor. Blend well. Add another 1/2 cup of mashed pumpkin. Puree until smooth. Put back into pan. Cook about 8 minutes over Med. heat. Add 1 bay leaf, salt/pepper, 2 tsp honey, 1/3 cup heavy cream. Simmer appx. 5 minutes. (while it's simmering, mix about 1 tbs taco/mexican seasoning in 1 cup sour cream. Chop Chives. Serve soup with a dollop of sour cream and chives. Very delicious!

Lisa's World

Sunday, October 26, 2008

The Good Times Just Keep on Comin'!

Ballerina Girl, and a couple of boys...

Thursday, October 23, 2008

Phew! What a weekend!

Listen to retro

The Sparky Gallery

Sister's blogs