Thursday, September 3, 2009


I'm having a co-yard sale this weekend with a friend. It's on Schofield across from the Porter Community Center. All prices are negotiable unless otherwise stated. I will be posting LOTS more items...

Stand-up pool. Or whatever it's called when you have to fill it up with water for the sides to stay up. $10

Mag trainer for a bike. I used this a few times a week for a couple of months. It has three levels of resistance. It turns a regular bike into a stationary bike. Originally $125

REI Piggyback Carrier. Doesn't include backpack. Has a place for a water bladder. Originally $180 without rain/shade cover. Cover was an additional $35
$125 FIRM

Straw fencing. 48" tall and 98" wide. Two pieces. Was orignally used around an upstairs balcony for privacy. Can be hung off overhang for shade.
$15 for both

Graco Car Seat Swing. Car seat snaps onto it. There is music and vibration. VERY convenient. I built it and NEVER used it. Originally $60.

Sun Stop'r Kwik Cabana. Bottom is approximately 45"x46". Comes with carrying bag. Very easy up and down. Front zips close. Originally paid $50

Bottle drying rack

Family size George Forman Grill. Fits six burgers. Some of the non-stick coating has flaked off inside, but it still works well.

Baby food freezer trays. Makes perfect 1oz portions of food. I would freeze, pop them out, and store in ziplocs. Each tray holds 6 portions.
$5 for all 7

Electric food steamer. Has two baskets and a rice insert (never used and not sure how to use it). The water reservoir has some discoloration from steaming and cooling spinach in it. Great for making baby food since food isn't cooked directly in liquids.

Silverware set with metal carrying basket. Has clear plastic handles. Missing one tablespoon.
Portable baby food grinder. Works great for when you're on the go. Top part is large enough to use as a bowl to feed from

Decorative basket. Intersting bead work and metal base.

4 Liter Electric Deep Fryer. Has some grease buildup on the heating coils which is to be expected from use overtime. Originally $60

Knife Set. Includes wooden block with metal utensil basket attached.

Egg plates. Great for Easter (jello eggs or rice krispie eggs) or deviled eggs.
$15 for both

Four person china service. As you can see one of the smallest plates is broken at the edge, but the pieces are all there. Originally paid $60

Banana Cake Time!!!

Yummy!! This is one of my "signature" recipes. Banana Cake with Pecan-Crumb Topping is a recipe I found in Good Housekeeping. I modified the recipe by adding pecans to the batter so the cake has a bit more texture to it. I also double the crumb topping so it actually covers the entire cake instead of just part of it. Here is the recipe with my amounts I use for the topping. I cook it on 350* for closer to 35 minutes. I like the topping to get nice and browned so when it cooks it's kind of crunchy :)

Pecan-Crumb Topping

  • 2/3 cup(s) packed brown sugar
  • 1/2 cup(s) all-purpose flour
  • 1/2 teaspoon(s) ground cinnamon
  • 4 tablespoon(s) butter or margarine, cold
  • 1 cu cup(s) pecans, chopped

Banana Cake

  • 1 1/3 cup(s) (about 4 medium) fully ripe bananas, mashed
  • 1 tablespoon(s) fresh lemon juice
  • 2 teaspoon(s) vanilla extract
  • 2 cup(s) all-purpose flour
  • 1 teaspoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/8 teaspoon(s) ground cinnamon
  • Salt
  • 1/2 cup(s) (1 stick) butter or margarine, softened
  • 3/4 cup(s) packed brown sugar
  • 1/2 cup(s) granulated sugar
  • 2 large eggs


  1. Prepare Pecan-Crumb Topping: In medium bowl, combine brown sugar, flour, and cinnamon. With pastry blender or 2 knives used scissors-fashion, cut in butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
  2. Preheat oven to 350 degrees F. Lightly grease 13" by 9" metal baking pan.
  3. Prepare Banana Cake: In small bowl, mix bananas, lemon juice, and vanilla. On waxed paper, mix flour, baking powder, baking soda, cinnamon, and 1/2 teaspoon salt.
  4. In large bowl, with mixer on medium speed, beat butter and sugars until light and creamy, 5 minutes, scraping bowl often. Add eggs, 1 at a time, beating well after each addition. On low speed, alternately add flour and banana mixtures, beginning and ending with flour mixture; beat until smooth.
  5. Spoon batter into prepared pan and spread evenly. Sprinkle with crumb topping. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack.

Thursday, July 30, 2009

Fro Yo Fo Sho!

In the words of Rachel Ray YUM-O! Even before this made it into the ice cream maker I was excited by the flavor. This was the first time we FINALLY cracked open our ice cream maker (only 4 months after we got it). My kids can thank the Almost-Famous Frozen Yogurt recipe in Food Network Magazine for that! Every month they make a restaurant fav and Pinkberry fro yo was this months option. Did not disappoint at all! Those are the ingredients I used. I'm sure you'll notice I didn't have non-fat yogurt. I SWEAR I grabbed some in the store, but obviously I was wrong haha. I sprayed my measuring spoon with the Pam so the corn syrup rolled right off. Definitely using this recipe as the base for some yummyness!

Fruity Desserts

What can I say about the banana brown betty recipe from All You Magazine? Crispy delicious crust, rummy bananas, and a smooth custard. Would be awesome with nuts inside, but I'm not complaining!

This is a DELICIOUS recipe that I got from All You Magazine. It's really easy to make. Kind of like a lemon bar with blueberries. Being the inspired chef that I am I made this with strawberries and orange (very subtle and light). I also made raspberries and lime (SUPER tart, but tasty). My next endeavor will be attempting a tropical version. I'm thinking pineapple instead of citrus and coconut.

Monday, June 1, 2009

Tasty Treats!

This is a delicious Apricot Cherry Clafouti. I modified the apricot-almond clafouti recipe in Eating Well Magazine. I used half the apricots and added sliced frozen sweet cherries. I didn't have any amaretto so I used hazelnut Kahlua. No lemon, so I used orange zest. It turned out AWESOME!!

Another recipe I used as inspiration was Ingrid Hoffman's chicken tamales in Food Network Magazine. I REALLY modified this one! I was making enough for my family and my mom to take to work. I poached 5 chicken breast in green enchilada sauce and another 5 in red enchilada sauce. When I could easily shred them I took them out, shredded them, and added them back to the sauce until it was thickened. I used a small can of corn, small can of black beans, 1/2 a bunch of cilantro, and a bit of spices. I used the same amount of self-rising cornmeal that Ingrid's recipe called for. Well, I couldn't find it so I made my own. Just use 3tbsp flour, 1tbsp baking powder, and enough cornmeal to make one cup. These aren't the usual enchiladas where the filling is wrapped in the cornmeal. They still turned out DELICIOUS topped with cream (mexican sour cream), avocado, and red cabbage.

This was the only recipe I used exactly as it was printed. This is the Chocolate Strawberry Shortcakes from Food Network Magazine. Absolutely divine!

Sunday, May 31, 2009

Long Beach Civil War Re-Enactment

Today I took the boys to El Dorado Park for the 2nd Annual Long Beach Civil War Re-Enactment. I'm not a history buff, but I thought this would be a great opportunity to snap some pictures. It was a really overcast day so I did some post-shoot editing to adjust the contrast since most of the pictures were really light.

This is a video I shot of President Lincoln's Gettysburg Address. You'll have to excuse the shake. I didn't bring a tripod so I was holding the camera the whole time!