I am so thankful for this woman for standing up and saying how she feels. This is the words I have wanted to say so long about how I feel about infertility and how people who "love" me disregard my feelings all of the time without even realizing it.
Friday, September 2, 2011
C.G. Ward Photography: Regarding the facebook "Breast Cancer Awareness Game on Facebook"
C.G. Ward Photography: Regarding the facebook "Breast Cancer Awareness Game on Facebook"
I am so thankful for this woman for standing up and saying how she feels. This is the words I have wanted to say so long about how I feel about infertility and how people who "love" me disregard my feelings all of the time without even realizing it.
I am so thankful for this woman for standing up and saying how she feels. This is the words I have wanted to say so long about how I feel about infertility and how people who "love" me disregard my feelings all of the time without even realizing it.
Monday, April 4, 2011
Corn Salsa
I made this to go along as a side to the Creamy Chicken Enchiladas. I served them with a tortilla chip, you can also use them as a garnish to the enchiladas.
Ingredients:
* 2 cups frozen corn kernels, thawed
* 1/3 cup chopped purple onion
* 1/4 cup chopped red bell pepper
* 3 tablespoons chopped fresh cilantro
* 2 tablespoons fresh lime juice
* 1 to 2 tablespoons finely chopped jalapeno pepper
* 1/2 teaspoon salt
Preparation:
Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry.
Makes about 3 cups corn salsa.
Ingredients:
* 2 cups frozen corn kernels, thawed
* 1/3 cup chopped purple onion
* 1/4 cup chopped red bell pepper
* 3 tablespoons chopped fresh cilantro
* 2 tablespoons fresh lime juice
* 1 to 2 tablespoons finely chopped jalapeno pepper
* 1/2 teaspoon salt
Preparation:
Combine all ingredients in a small bowl. Cover and refrigerate for 2 to 4 hours. Remove from refrigerator about 30 minutes before serving. Serve corn salsa with grilled meat or poultry.
Makes about 3 cups corn salsa.
Chicken Parmigiana
Got this recipe from Amanda at kevinandamanda.com. Love her recipes!
Chicken Parmigiana
4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1 tbsp steak seasoning
1 tbsp salt
1 tbsp olive oil
1 lb noodles – angel hair, spaghetti, linguine, etc
2 tbsp butter
3-4 cloves minced garlic
1 (28 oz) can crushed tomatoes
1/4 tsp sugar
1/4 cup heavy cream
salt and pepper to taste
6-8 basil leaves, chiffonaded
1-2 tbsp fresh, finely chopped parsley, divided
2 tbsp butter
2 tbsp olive oil
shredded mozzarella cheese
grated Parmesan cheese
Layer chicken between wax paper and pound breasts to even thickness. Whisk together flour, Parmesan cheese, salt, and steak seasoning in a medium bowl. Coat chicken in flour mixture. Add 1 tbsp of salt and 1 tbsp olive oil to a large pot of water and bring to boil. Boil noodles according to package. Melt 2 tbsp butter in a saucepan over medium heat. Stir in garlic and cook about 2 minutes. Pour in tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, cover and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm. Add in basil and 1 tbsp parsley and stir well just before serving. Heat butter & olive oil in a large skillet over medium heat. Add chicken breasts and cook 4-5 mins each side until the crust is golden brown.
To serve: Spoon sauce over chicken and top with shredded mozzarella cheese. Sprinkle on parsley. Add noodles to the plate and cover with sauce. Generously cover the sauce on the noodles with Parmesan cheese, and sprinkle some more Parmesan cheese on the chicken. Let stand until the mozzarella cheese on the chicken has melted from the heat of the sauce.
Serves 4.
Chicken Parmigiana
4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1 tbsp steak seasoning
1 tbsp salt
1 tbsp olive oil
1 lb noodles – angel hair, spaghetti, linguine, etc
2 tbsp butter
3-4 cloves minced garlic
1 (28 oz) can crushed tomatoes
1/4 tsp sugar
1/4 cup heavy cream
salt and pepper to taste
6-8 basil leaves, chiffonaded
1-2 tbsp fresh, finely chopped parsley, divided
2 tbsp butter
2 tbsp olive oil
shredded mozzarella cheese
grated Parmesan cheese
Layer chicken between wax paper and pound breasts to even thickness. Whisk together flour, Parmesan cheese, salt, and steak seasoning in a medium bowl. Coat chicken in flour mixture. Add 1 tbsp of salt and 1 tbsp olive oil to a large pot of water and bring to boil. Boil noodles according to package. Melt 2 tbsp butter in a saucepan over medium heat. Stir in garlic and cook about 2 minutes. Pour in tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, cover and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm. Add in basil and 1 tbsp parsley and stir well just before serving. Heat butter & olive oil in a large skillet over medium heat. Add chicken breasts and cook 4-5 mins each side until the crust is golden brown.
To serve: Spoon sauce over chicken and top with shredded mozzarella cheese. Sprinkle on parsley. Add noodles to the plate and cover with sauce. Generously cover the sauce on the noodles with Parmesan cheese, and sprinkle some more Parmesan cheese on the chicken. Let stand until the mozzarella cheese on the chicken has melted from the heat of the sauce.
Serves 4.
Monday, March 21, 2011
Why We Relay!
Last year I participated in Relay For Life and I am doing it again this year. I have joined my cousin this year as Co-Captain and I am very excited about helping in the fight against cancer. I created this video with photos that I took last year with hopes that it will get some attention out there about Relay For Life. I hope that everyone will find it in their hearts to help our team out. The littlest donation helps and 100% of the donations go to The American Cancer Society for research to find a cure!!!
If you would like to donate, please goto this link: Relay For Life
Thank you so much!!! God Bless!
If you would like to donate, please goto this link: Relay For Life
Thank you so much!!! God Bless!
Monday, January 17, 2011
Mountain Dew Apple Dumplings
Mountain Dew Apple Dumplings
Ingredients
2 (8-count) cans refrigerated crescent rolls
3 to 4 tart apples, peeled and slice into 16 wedges
1/2 cup butter, melted
1-1/2 cups sugar
1 teaspoon cinnamon
1 (12-ounce) can Mountain Dew soda
Directions
Heat oven to 350°F. Spray 13×9-inch dish with cooking spray. Separate dough into 16 triangles. Place apple quarter on shortest side of each triangle. Roll up each, starting at shortest side, and rolling to opposite point. Place point side down in prepared pan.
In small bowl, stir together melted butter, sugar and cinnamon; spoon evenly over crescent-wrapped apples. Pour Mountain Dew over all.
Bake at 350°F. for 35 to 45 minutes or until apples are tender. Serve warm with sauce. Top with whipped cream or vanilla ice cream if desired. Makes 16 dumplings.
Friday, December 31, 2010
It's time to say goodbye..
It's time to say goodbye to 2010. You have been another crazy year, some good, some bad. Here is a short blog about things that have been accomplished and lost in this crazy, tragic, sometimes always magic, wonderful, beautiful year.
In January, we started seeing an RE in Columbus and wasn't given the greatest news possible, but we worked through it. If there is anything that we have learned from Infertility, it's patience. We may not have become parents this year, but we know it will happen.
March brought another birthday and I said hello to turning 28, I am getting closer to that 3-0 but quite honestly, it really doesn't scare me that much anymore.
In April, Ryan and I celebrated 6 years of marriage. It seems like such a short time ago that we were saying our vows and starting our life together. We also got to celebrate our Nephew's first birthday and it was unbelievable to think that he had just turned 1, time really does go by so fast.
In May, we looked at a house and are pretty confident that it's the ONE that we are going to purchase and hope to pursue it at the beginning of 2011. Sadly, May brought tears for us as well. We said goodbye to our little furbaby, Milo. She was a joy in our life and we still miss her very much. She was with us for 5 years but left such a huge impression on our hearts.
June was another sad time, it was 4 years ago that we lost our first child. I miscarried our first baby on June 23, 2006 and it's still as real now as it was then and it's hard to believe we would have an almost 4 year old had we not lost it.
When August arrived, I took one of the biggest steps yet, I decided to go back to school! On August 16th I started attending Shawnee State University. My major is photography and I can now proudly say that I survived my first semester. I am getting ready to start my second and will be counting down a total of 8 to reach graduation with a Bachelor's Degree in Fine Arts. Ryan also had a pretty big event this August, he turned 30 and he took it well.
Ryan has done a lot of traveling with work this year and even though I don't like it, I appreciate and am thankful that he has a job. We still don't have it all together, but together we have it all. I hope that 2011 brings a lot more progression towards our dreams.
Overall, 2010 has been a pretty good year. There was a lot of time spent with family and friends. We have had a roof over our heads, plenty to eat, good general health and tons more to be thankful for. Here's to 2011 bringing a lot more happiness and good memories.
In January, we started seeing an RE in Columbus and wasn't given the greatest news possible, but we worked through it. If there is anything that we have learned from Infertility, it's patience. We may not have become parents this year, but we know it will happen.
March brought another birthday and I said hello to turning 28, I am getting closer to that 3-0 but quite honestly, it really doesn't scare me that much anymore.
In April, Ryan and I celebrated 6 years of marriage. It seems like such a short time ago that we were saying our vows and starting our life together. We also got to celebrate our Nephew's first birthday and it was unbelievable to think that he had just turned 1, time really does go by so fast.
In May, we looked at a house and are pretty confident that it's the ONE that we are going to purchase and hope to pursue it at the beginning of 2011. Sadly, May brought tears for us as well. We said goodbye to our little furbaby, Milo. She was a joy in our life and we still miss her very much. She was with us for 5 years but left such a huge impression on our hearts.
June was another sad time, it was 4 years ago that we lost our first child. I miscarried our first baby on June 23, 2006 and it's still as real now as it was then and it's hard to believe we would have an almost 4 year old had we not lost it.
When August arrived, I took one of the biggest steps yet, I decided to go back to school! On August 16th I started attending Shawnee State University. My major is photography and I can now proudly say that I survived my first semester. I am getting ready to start my second and will be counting down a total of 8 to reach graduation with a Bachelor's Degree in Fine Arts. Ryan also had a pretty big event this August, he turned 30 and he took it well.
Ryan has done a lot of traveling with work this year and even though I don't like it, I appreciate and am thankful that he has a job. We still don't have it all together, but together we have it all. I hope that 2011 brings a lot more progression towards our dreams.
Overall, 2010 has been a pretty good year. There was a lot of time spent with family and friends. We have had a roof over our heads, plenty to eat, good general health and tons more to be thankful for. Here's to 2011 bringing a lot more happiness and good memories.
Thursday, November 18, 2010
Baked Apples
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup sugar
6 Apples. (I used 3, 1lb honeycrisp apples this time)
2 tablespoons butter, cut into 6 teaspoon size pieces
1 cup apple juice
6 springs fresh mint(optional)
Preheat oven to 325 degrees F.
Combine cinnamon, nutmeg, and sugar in a small bowl. Set aside.
Peel and core apples, making sure not to puncture the bottom of the apples so that the juices will remain. Fill each cavity with the cinnamon-sugar mixture. Top each apple with a teaspoon of butter. Place apples in a casserole dish and pour apple juice around them. Cover pan with aluminum foil and bake for approximately 45 minutes to 1 hour. Remove from heat, garnish with fresh mint(if using), and serve.
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