I love soup no matter what time of year it is. I can sit on a patio in the heat and still eat hot soup. If you’re not like me, this one can be served hot or cold. The pumpkin alone can help manage diabetes and heart disease. It also promotes healthy skin and hair, […]
via Serve it up hot or cold – low-cal spicy curried pumpkin soup — art of being fabulous
I noted some of my blogging struggles in my 100th post. PoojaG and Mollie gave me some great advice. I love Mollie’s blog. Her blog Frugal Hausfrau caught my attention due to its name. I could hear my grandma’s words “Du must eine gute Hausfrau werden” PoojaG’s blog is super fun especially for people interested in languages.
One of my struggles is how to create great images for my blog. PoojaG suggested to look into some editing apps, Mollie said the same but did address the learning curve.
So I set out to in search for an photo editing app that would work for me. I came across this post, which I found very helpful. The post suggested to use the canva app. I did try Canva, yes Mollie as correct about the learning curve. Plus for some reason Canva works well for me with Facebook and Instagram but not with my blog 😦
This is another helpful post I found suggesting the canva app as well but does provide many more options.
This site goes beyond of just creating great images. There is a lot of good helpful information.
http://leebakers.com/2017/05/20/sausage-potato-soup/
Something to keep on the list for a cold fall day.
This is my 100th post and as most of you know I have only been in this blogging world for about five months, not counting my previous blogging struggles.
I’m still struggling with a number of things. As I had noted in About the Author it is actually my third attempt. I’m doing must better this time around. After-all this is my 100th post. However, the main goal of the blog, sorting through grandma’s recipes and posting them, hasn’t happened.
It isn’t that I’m not cooking or baking. It is more finding the time to post what I had made.
I’m asking myself
Where do others take the time?
I’m so afraid that I’m overlooking a spelling or grammar mistake it takes me days to complete a blog post. The other problem is I forget to take photos and if I take photos they never turn out well.
Are there any special photo apps? Or any other tips, I would greatly appreciate it.
Thanks
This quote from Snigdha was the first thing a read this morning. What a wonderful way to start my day.
This Chicken Chili will remind you of a warm Moroccan Night. A heavenly delight while seeking shelter from the sirocco. As a side you can add rice, pita chips for dipping or porridge.
Ingredients are calculated for two servings. Total prep and cooking time about 45 minutes.
10 oz chopped chicken breast
1 1/2 cups of chickpeas
3 cloves garlic
1 sweet potato
1 red onion
1 meyer lemon ( I have used regular lemons. The meyer lemon is a lemon-orange hybrid and especially sweet. I have also doubled the recipe and used one lemon and one orange.
2 tbsp chili power (or to taste if less spicy is desired)
1 1/2 tbsp dried currants
2 tbsp tomato paste
Wash and dry produce. Peel and medium dice the sweet potato, peel and small dice the onion. Peel and roughly chop the garlic. Drain and rinse the chickpeas. Quarter and deseed the lemon.
Pat the chicken dry with paper towels, season with salt and pepper.
In a large pan or pot, heat 2 tsp of olive oil, medium heat, till hot. Add seasoned chicken, cook 4-6 minutes, stir occasionally. Or until browned and cooked through. Leaving any browned bits or fond in the pan, transfer chicken to a plate.
Add sweet potato and onion to the pan, season with salt and pepper. Cook on medium heat, stir occasionally 2-3 minutes, or until browned and slightly softened.
Add garlic, tomato paste and chili powder (I usually only add 1 tbsp) and 2 cups of water to the pan; season with salt and pepper. Cook 10 to 12 minutes, stir occasionally. Of until the liquid has thickened.
Add the currants and cook 1 to 2 minutes, stir occasionally or until thoroughly combined.
Turn off heat and stir in the juice of all 4 lemon wedges, season to taste. You can still add more chili if you care to make it more spicy.
Serve with porridge, rice or pita bread.
Enjoy.
Thanks for posting this. Always wanted to try it out.
Source: Thankful Thursday: Banana Flour choc chunk Loaf ! – DaniRowRuns
Also check out this link to find out more about Banana Flour.
There is nothing more refreshing on a hot summer day than a delicious cold homemade lemon curd. I have tried this Blueberry Ice Cream with the Lactose Free Lemon Curd. A wonderful combination. Divide the recipe by three if you just want your owe special treat for the day.
The recipe makes about one quart and total prep and cook time is about 25 minutes.
3 lemons, zested
3/4 cup freshly squeezed lemon juice
1/4 cup white sugar
6 eggs
Pinch of salt
3/4 cup Butter
In a saucepan, add lemon zest, lemon juice, white sugar, eggs and salt. Mix well.
Place saucepan on burner and turn to medium heat.
Stir continually for 15 minutes to prevent egg from curdling it will begin to thicken between 10 and 15 minutes.
After 15 minutes, remove from heat, add butter, 2 tablespoons at a time, whisking until melted and mixed in.
Pour through a fine mesh strainer. This will remove the zest and any partially cooked egg.
Chill for 3 hours or overnight. Curd will continue to thicken as it cools
Curd can be kept refrigerated for up to 2 weeks in either a quart jar or a sealed container
Great post, must read for all of us struggling to achieve our goals.
Source: Wellness Wednesday: Writing SMART Goals (with 3 free planning forms)
My Favorite Recipes 