Black Sheep Dancing

Why be like everyone else when you can be yourself?


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Pinterest Pining: Maple Sweet Potato Pecan Burgers

I don’t know about you, but Pinterest has sucked up more than its share of free time since I’ve discovered it. I find myself doing all kinds of baking and projects because everything is “Brilliant!!!”. Although, actually, the overuse of that word on the site seriously drives me bonkers.

Anyways, I have seen various recipes for veggie burgers made from quinoa, but recently saw the recipe for maple sweet potato pecan burgers and by The Tolerant Vegan Imagehad to try it. Happily mom was in town, so she even made them for our dinner. Aren’t moms great?

I think the recipe was delicious. Probably the only thing I would change is add a little more salt. Otherwise, a very yummy and healthy treat!

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Some bunny’s been here

Happy Easter!

Wait.

What?

Yes, I’m a little behind the ball in life, but sometimes that is how life goes sometimes.

Easter was lots of fun. It’s a very important time, as the Easter Bunny is Santa’s helper too. He reports directly to the big man (year round) to let him know who is being naughty and who is being nice.

You have to build you bunny nest:

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And make some eggs:

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Oh, and of course you have to wear your Easter bonnet!

 

 

 

 

 

 

 

 

 

 

 

And eat some yummy dessert:

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I think it turned out pretty cute!

I used

Sam’s Famous Carrot Cake from Allrecipes.com

and

Half a recipe of Cream Cheese Frosting IIĀ  from Allrecipes.com.

Directions to make the bunny:
1. Bake a cake round (flavor of your choice) and let it cool. Slice in half so you have two semicircles and glue them together with frosting with the cut side down.

2. Cut a v-shape about 1/4 of the way up the top so you make a small notch to separate the head from the body.

3. Ice the cake and use shredded coconut to cover so it looks like fur. I used a marshmallow for the tail and nose thing, jelly beans for the eyes and nose nose, and toothpicks for whiskers.

4. Cut ear-shapes from paper and color with pink crayons. Place these at the top of the “head”.

5. For grass, toss shredded coconut with green food coloring until color you desire. I used chocolate eggs and jelly beans tossed around for added decoration.

6. Eat.


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Buffet

A few months ago I got it in my head that I needed to rid myself of any furniture that still screamed COLLEGE DAYS! Suspect No. 1 was my tv stand. It’s quite fancy really. A rectangular box with a couple of drawers I got at Walmart for $30. High end, I know.

To add fuel to my obsession, I have been seeing all kinds of cool things on that black void known as Pinterest. (You can follow my boards at the link at the top) So I also got in my head that I needed an old buffet and I would transform it to greatness!

So, I waited and I waited until at last a perfect candidate appeared on Craigslist. Score! So, I headed down to Circleville, loaded it up in my aunt’s van and headed home. This actually was a long endeavor as I had switched cars with said aunt and forgot to take the house key with me.

After finally getting back in the house I put the munchkin to bed and immediately started cleaning it up and got 2.5 coats on before crashing at 3 AM.

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The next day after work I came home and finished it up. SIX coats later.

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So here is the finished result. I have to figure out how to hide the cords, and I’ll probably get some baskets for underneath it for munchkin’s toys, but overall I think it turned out pretty well. I love how the green accents turned out. I just need that last drawer pull. Lesson learned – always check the little bags the pulls come in, even if they all came from the same drawer.


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After a long hiatus, I’m back

I love blogs. I love writing them. I love reading them. I love reading what others have to say.

But they are hard.

Between work and raising a very rascally munchkin, fun blogging can sometimes turn into a job, and thus, a very long break. Dreary winter weather doesn’t help much either. And if we’re being honest, me and the to-go window have been best friends the past few weeks.

So, I’m back. For how long? Who knows?


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Boozy Watermelon Slushy

Since I moved back up north, I have blossomed into a full-blown foodie-wanna-be. I say that, as I am not a total food snob, but I do love to cook, and I do love good food. Since my munchkin would prefer to eat peanut butter and jelly every day, and Riley shouldn’t really be eating people food, I have guests over for dinner so we can enjoy yummy food. Food like my Boozy Watermelon Slushy. Okay, maybe that’s a drink, but hey, those are good too.

With that never-ending watermelon (Think pickles, and more pickles), I still had about two gallons of watermelon puree I froze into cubes and have been storing in the freezer. And then we had that heat wave. That just screams refreshing drink.

Boozy Watermelon Slushy

Ingredients

  • Watermelon cubes (puree frozen into cubes)
  • Mint Simple Syrup
  • Vodka
  • Sprite or Soda Water

Directions – Combine cubes and syrup and blend. Add vodka. Pour into glass and top with sprite for a sweet drink or soda water for something a little lighter in taste. For a thicker drink add regular ice as well to the blender stage. If you’re feeling fancy, garnish with a sprig of mint.

I purposely did not do amounts – that’s up to you. It’s up to you how boozy/sweet you want your drink.


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The watermelon makes another appearance

So, remember the other day when I made these Watermelon Rind Pickles? I ended up with way too much watermelon for just the two of us, so I needed a way to use some of it up. After searching around the web I made another discovery. It turns out you can make pickles from the pink part too!

I found this recipe and this recipe, and kinda mixed the two together. Spicy watermelon? Had to try it.

Aren’t they beautiful? Just looking at them is good enough for me. They contain watermelon, pickle juice, garlic, hot pepper, bell pepper, dill heads, and a dash of cayenne pepper.

I did try them, and boy, are they spicy. I’m pretty much a weakling when it comes to spices though. I got a mixed reaction from others trying them. Many liked the taste, but not the texture. They don’t really retain very much of the watermelon taste. However, my spicy-food-loving-friends all seemed to enjoy them.

Will I make these again? Possibly. They are just so darn pretty.


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Vegetables and Rice

 

I have a very tiny garden to go with my very tiny apartment. Half of it is in pots, and the other is growing over the sidewalk. But, me and the munchkin make the most of the space and were able to fit in tomatoes, carrots, beans, egg plant, lettuce, herbs, bell peppers, hot peppers, zucchini, and even some potatoes. Every morning we go out and water our garden and pull some weeds. Well, I pull weeds and water while the munchkin digs in the dirt and terrorizes some poor bug.

Our hard work is paying off. Our cherry tomatoes have started to come in, and we’ve gotten quite a few beans. Today we thinned out the carrots, as they were a little forest growing in our garden. Luckily, munchkin is more apt to eat veggies when he picks them himself, so he pulled the carrots and picked the beans. Score one for mom!

Vegetables and Rice

  • 1 clove garlic
  • carrots, chopped
  • onions, chopped
  • green beans, snapped into 1-inch pieces
  • red bell pepper, chopped
  • Muenster cheese
  • Rice

Directions:

  1. Put rice and water in a pot in a 2:1 ratio and cook to directions on package
  2. saute garlic, carrots, and onion in pan. Add green beans and cover and cook on medium heat for five minutes
  3. Add in bell pepper and cook to desired crispness
  4. Spoon hot rice onto plate and cover with a slice of muenster cheese, allowing the cheese to melt and top with veggies.