Showing posts with label Car. Show all posts
Showing posts with label Car. Show all posts
Monday, October 24, 2011
I'm Mobile
Today, I got my car back. The timing belt on my engine slipped and bent some rods, so a friend at Huber sourced a replacement engine for me. He also found a guy who would install it inexpensively. So, after a week of waiting, it's done! And for half the price that the shop we had the car towed to quoted. I can't tell you how happy I am to be part of a two-car family again.
Saturday, February 6, 2010
Snowed In
I am such a silly girl! I was supposed to work today at both Huber and Tidewater, and yesterday, I packed up my stuff with the intention of staying in town overnight. It started to snow around 2:00. Then, I got bored hanging around Huber, so around 7:30, I went to the Tidewater to see what was up there. Not much, so I stayed for a little bit, had a drink and a bite to eat, and then, in my infinite wisdom, decided that the roads weren't too bad, so I'd go home. I ran up and down the driveway a couple of times when I got home, and again around 11:30, when I decided to leave the Jeep at the top of the driveway, since the snow drifts a lot along our drive.
This morning, after walking though the snow drifts to get to the Jeep, I saw that the plows hadn't even come through our development, yet, which I had hung my hopes on. The snow came up to my knees a couple of times, but was a few inches below my knees in most places. Then, when I'm getting ready to head back to the house, Tom decides that I need to move the Jeep off of the drive a little more, just in case the guy we're getting to plow our drive comes by. So, I have to spend time out in the frozen Tundra, digging around the Jeep so that I can move it off of the drive a foot and a half. How fun.
But, now I'm warm and dry, expecting not to have to work at Tidewater this evening, since it's not supposed to stop snowing until this evening. Here are some snow filled pictures, you might even be able to make out where I exited the garage and trudged through the snow.
This morning, after walking though the snow drifts to get to the Jeep, I saw that the plows hadn't even come through our development, yet, which I had hung my hopes on. The snow came up to my knees a couple of times, but was a few inches below my knees in most places. Then, when I'm getting ready to head back to the house, Tom decides that I need to move the Jeep off of the drive a little more, just in case the guy we're getting to plow our drive comes by. So, I have to spend time out in the frozen Tundra, digging around the Jeep so that I can move it off of the drive a foot and a half. How fun.
But, now I'm warm and dry, expecting not to have to work at Tidewater this evening, since it's not supposed to stop snowing until this evening. Here are some snow filled pictures, you might even be able to make out where I exited the garage and trudged through the snow.
Looking Back at the House
Looking Up the Drive
Friday, March 6, 2009
Accident News & Altered Easter Eggs
Today I received a phone call from the insurance company of the other driver in my accident. As luck would have it (lucky for me, at least) they said that they would assume responsibility for the accident. What a load off of my mind, financially. I also *finally* mailed my Altered Easter Eggs. Whew! I was seriously afraid that I screwed the pooch on that swap.
My Altered Easter Eggs
Wednesday, March 4, 2009
Happy Birthday, Tom!
Happy Birthday, Tom! And oh, by the way, while I was on the way to band practice, I was in a car accident. It wasn't too bad - as I was going through the intersection in Riverside (I was on my way to Arby's for dinner) when someone coming the opposite direction turned and crashed into me. We hung out for almost an hour, waiting for the police to show up, and I don't know how to feel about the crasher. She had a sad story to tell about her life right now, but I was too peode to believe her - it's too much bad luck for one person. But me being me, I didn't want to call her out, either about being at fault in the accident or on the sob story. It's not very charitable of me, I know, but man, that sucks!
On a happier note, I received the second of four sets of recipes in the Foods Around the World recipe swap from Susan D in Wisconsin.
Asian Zing Shrimp
1/2 cup sweet chili sauce
1/8 cup low sodium soy sauce
1 teaspoon crushed ginger
1 garlic clove, crushed or minced
1/4 teaspoon crushed red pepper flakes
1 lb Extra Large Shrimp (26/30) - shelled/deveined
1 cup cooked rice
Mix first 5 ingredients together in a sauce pan and simmer. Saute shrimp until just pink then toss in sauce. Serve shrimp/sauce over rice with a salad on the side. Easy and Quick!
Spicy Guacamole
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 clove garlic, minced
2 Serrano chilies, sliced
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
Chinese Chicken Salad
2 pounds chicken thighs
Black pepper
1 cup chopped celery (2 stalks)
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1/2 cup bottled hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons grated fresh ginger
1 tablespoon dry sherry
2 teaspoons Asian chili sauce
1 teaspoon toasted sesame oil
1/4 cup rice vinegar
8 cups shredded romaine lettuce
1 cup shredded carrot (2 medium)
1/2 cup unsalted dry-roasted cashews (optional)
2 tablespoons snipped fresh cilantro
Sprinkle chicken with pepper. Place chicken in a 3 to 4 quart slow cooker. Add celery, onion, and garlic. In a small bowl combine hoisin sauce, soy sauce, ginger, sherry, chili sauce, and sesame oil. Stir into mixture in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Using a slotted spoon, transfer chicken to a cutting board, reserving 1/2 cup of the cooking liquid. When chicken is cool enough to handle, remove chicken from bones. Discard bones. Shred chicken by pulling two forks through it in opposite directions.
For dressing, in a screw-top jar combine the reserved 1/2 cup cooking liquid and the rice vinegar. Cover and shake until combined; set aside.
In a large salad bowl combine chicken, romaine, carrot, cashews (if desired), and cilantro. Before serving, shake dressing and drizzle over salad. Toss to coat.
Slow Cooker Italian Chicken
4 chicken legs (about 3 pounds) skin removed
26 ounce jar green and black olive pasta sauce
Cooked pasta of choice
Place chicken and sauce in a 5 to 5 1/2 quart slow cooker. Cook on low heat setting for 6-8 hours. Serve over hot, cooked pasta.
Mediterranean-Style Pot Roast
1 2-3 pound boneless beef chuck pot roast
1 tablespoon cooking oil
1 medium onion, sliced
1 14 1/2 ounce can diced tomatoes with basil, oregano, and garlic, undrained
1/4 cup sliced pitted ripe olives
1 tablespoon Worcestershire sauce
2 teaspoons dried herbes do Provence, crushed
1 teaspoon coarsely ground black pepper
1/2 cup crumbled feta cheese (2 ounces)
1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain off fat. Set aside.
2. Place onion in cooker. Place meat on top of onion. In a medium bowl stir together undrained tomatoes, olives, Worcestershire sauce, herbes de Provence, and pepper; pour over meat in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Remove meat from cooker. Cut meat into 6 serving-size pieces. Arrange meat on a serving platter. Using a slotted spoon, transfer vegetables to serving platter, reserving juices. Spoon enough of the juices over meat and vegetables to moisten. Sprinkle with feta cheese. Makes 6 servings.
On a happier note, I received the second of four sets of recipes in the Foods Around the World recipe swap from Susan D in Wisconsin.
Asian Zing Shrimp
1/2 cup sweet chili sauce
1/8 cup low sodium soy sauce
1 teaspoon crushed ginger
1 garlic clove, crushed or minced
1/4 teaspoon crushed red pepper flakes
1 lb Extra Large Shrimp (26/30) - shelled/deveined
1 cup cooked rice
Mix first 5 ingredients together in a sauce pan and simmer. Saute shrimp until just pink then toss in sauce. Serve shrimp/sauce over rice with a salad on the side. Easy and Quick!
Spicy Guacamole
4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 clove garlic, minced
2 Serrano chilies, sliced
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
Chinese Chicken Salad
2 pounds chicken thighs
Black pepper
1 cup chopped celery (2 stalks)
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1/2 cup bottled hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons grated fresh ginger
1 tablespoon dry sherry
2 teaspoons Asian chili sauce
1 teaspoon toasted sesame oil
1/4 cup rice vinegar
8 cups shredded romaine lettuce
1 cup shredded carrot (2 medium)
1/2 cup unsalted dry-roasted cashews (optional)
2 tablespoons snipped fresh cilantro
Sprinkle chicken with pepper. Place chicken in a 3 to 4 quart slow cooker. Add celery, onion, and garlic. In a small bowl combine hoisin sauce, soy sauce, ginger, sherry, chili sauce, and sesame oil. Stir into mixture in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
Using a slotted spoon, transfer chicken to a cutting board, reserving 1/2 cup of the cooking liquid. When chicken is cool enough to handle, remove chicken from bones. Discard bones. Shred chicken by pulling two forks through it in opposite directions.
For dressing, in a screw-top jar combine the reserved 1/2 cup cooking liquid and the rice vinegar. Cover and shake until combined; set aside.
In a large salad bowl combine chicken, romaine, carrot, cashews (if desired), and cilantro. Before serving, shake dressing and drizzle over salad. Toss to coat.
Slow Cooker Italian Chicken
4 chicken legs (about 3 pounds) skin removed
26 ounce jar green and black olive pasta sauce
Cooked pasta of choice
Place chicken and sauce in a 5 to 5 1/2 quart slow cooker. Cook on low heat setting for 6-8 hours. Serve over hot, cooked pasta.
Mediterranean-Style Pot Roast
1 2-3 pound boneless beef chuck pot roast
1 tablespoon cooking oil
1 medium onion, sliced
1 14 1/2 ounce can diced tomatoes with basil, oregano, and garlic, undrained
1/4 cup sliced pitted ripe olives
1 tablespoon Worcestershire sauce
2 teaspoons dried herbes do Provence, crushed
1 teaspoon coarsely ground black pepper
1/2 cup crumbled feta cheese (2 ounces)
1. Trim fat from meat. If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain off fat. Set aside.
2. Place onion in cooker. Place meat on top of onion. In a medium bowl stir together undrained tomatoes, olives, Worcestershire sauce, herbes de Provence, and pepper; pour over meat in cooker.
3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4. Remove meat from cooker. Cut meat into 6 serving-size pieces. Arrange meat on a serving platter. Using a slotted spoon, transfer vegetables to serving platter, reserving juices. Spoon enough of the juices over meat and vegetables to moisten. Sprinkle with feta cheese. Makes 6 servings.
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