I know she had planned on blogging but she's had computer problems and asked me to fill in.
There are some great designs coming up so keep an eye on the blog this week!
I was going to take some pictures of Leah's design room and studio but unfortunately she has the camera so that will have to wait.
Instead here's a picture of the recent additions to our family. These chicks hatched on Saturday and Sunday--a cross between a blue Ameraucana hen and a Saipan jungle roo.
Let's wrap up with a quick little recipe, shall we?
Spicy Potato Boats
Russet or baking potatoes, 1 per person
1 head cauliflower
1 tsp garlic powder or 2 cloves garlic, minced
Cajun seasoning, to taste
Black pepper, to taste
Mrs. Dash seasoning, to taste
Tabasco sauce, to taste
Pierce your potatoes all over with a fork--at least ten times per potato. Then rub all over with olive oil, coating every surface. Next rub on sea salt. The secret to this recipe is to create a perfect baked potato.
Preheat oven to 400. Place potatoes on baking pan. DO NOT use foil. Cook for 40-50 minutes. Check for doneness by giving the potatoes a squeeze with a pot holder. Done potatoes will give way easily when pressed.
As you put the potatoes in the oven, steam your cauliflower in a little pot in an inch or so of water. Cut off steam and leaves of cauliflower, put in pot, add salt and pepper, Tabasco sauce, and Mrs. Dash (liberal amount of Mrs. Dash). Cover pot and cook until cauliflower is tender.
Remove potatoes, and, while wearing an oven mitt, cut each potato in half, as you would to serve a baked potato. Carefully scoop out the potato meat, leaving a little along the edge. Be careful with the skins and set aside. Place in mixing bowl.
Spoon out cauliflower, everything but the core. Put in mixing bowl. Season with salt, pepper, and enough Cajun seasoning to turn the whole mixture slightly orange or tan.
Add mixture to each potato skin, overfilling considerably. Place on baking pan and set oven to broil. When heated, add to the top of the oven and cook for a few minutes, until the top of the potato mixture gets crispy.
You can also add some cheese to either the mixture or the top of the potatoes.
Garnish with dried parsley and chives.