Monday, August 16, 2010
Posted by Jennifer Railsback at 7:53 PM
Friday, August 13, 2010
2 large zuchinnis
1/2 panko, slightly crushed
2 eggs beaten
oil for frying
Slice the zuchinni in half lengthwise. Use a spoon to scoop out the seeds. Cut the zuchinni in half again but the other direction. Then slice into strips resembeling fries. Place the strips in a bowl with 1/4 of the flour and salt and pepper to taste. Toss to completly coat. Shake off excess flour and transfer to the bowl with eggs. Toss again to coat. Add the zuchinni into a bowl with the remaining flour and the panko. Place the fries on a cooling rack and let sit for 15 minutes while the oil heats up. Once the oil reaches 350 degrees, fry the zuchinni until golden brown. Remove from oil and immeditaly sprinkle with salt. Serve hot.
Posted by Jennifer Railsback at 4:35 PM
Tuesday, August 10, 2010
Another one of my favorite developments. When they start to consistently walk, instead of taking a few steps here and there. The wobbly frankenstein walk is so adorable. And they are so proud of themselves. And BONUS this is probably the last time you'll be able to still catch them when they take off.
Posted by Jennifer Railsback at 3:23 PM
Saturday, August 7, 2010
The sand box. As much fun as it is to watch the boys play in it, has become another thing for me to clean up. Why sand is obviously so much more fun to play with OUTSIDE of the box, I'll never know. Sand all over the porch, sand all over the boys (including in Reece's diaper which has been fun!), sand all over my carpet. I live at the beach apparently. And Mr. Smarty Pants Keegan has figured out that sand is alot more fun when it's wet. Which of course causes a whole new level of mess. It's a good thing they're so cute ;)
Posted by Jennifer Railsback at 4:47 PM
Friday, August 6, 2010
1/2 cup balsamic vinegar
1/4 cup soy sauce
3 tablespoons minced garlic
2 tablespoons honey
2 tablespoons olive oil
2 teaspoons ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon liquid smoke flavoring
1 pinch cayenne pepper
2 (1/2 pound) rib-eye steaks
In a medium bowl, mix the vinegar, soy sauce, garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper.
Place steaks in a shallow glass dish with the marinade, and turn to coat. For optimum flavor, rub the liquid into the meat. Cover, and marinate in the refrigerator for 3-4 hourss.
Preheat grill for medium-high to high heat.
Lightly oil the grill grate. Grill steaks 7 minutes per side, or to desired doneness. Discard leftover marinade
Posted by Jennifer Railsback at 9:14 AM
Wednesday, August 4, 2010
Posted by Jennifer Railsback at 11:46 PM