I love it! It's called "Chickadee" by Louise Peterson. I just love how the dog seems to stop mid-stride in order to find out what has 'landed' on his rear! And I love the little birdie. You can read all about it here and Louise's other neat works of art.
6.30.2009
How cute is this?!
I took a stroll through a local museum and came upon this...
I love it! It's called "Chickadee" by Louise Peterson. I just love how the dog seems to stop mid-stride in order to find out what has 'landed' on his rear! And I love the little birdie. You can read all about it here and Louise's other neat works of art.
I love it! It's called "Chickadee" by Louise Peterson. I just love how the dog seems to stop mid-stride in order to find out what has 'landed' on his rear! And I love the little birdie. You can read all about it here and Louise's other neat works of art.
6.25.2009
Aunt Jenni & The Rugrats
On Father's Day I took my 2 nieces and nephew to the Oklahoma Science Museum (formerly The Omniplex). It was such a hot day and the museum was a perfect getaway! We had a blast and I loved spending some time with my favorite goobers. They are such well-behaved, sweet and fun kids!!!!!
Their favorite part--the tornado wind simulator. Goofballs...
Sammy rock climbing...
Inside the giant mouth...
Brandon & Sydney at the huge tree house...
Running from a tornado on the blue screen...
Sydney the astronaut with Samantha...
I miss you guys already!!!
Love, Aunt Jenni
Sammy rock climbing...
Inside the giant mouth...
Brandon & Sydney at the huge tree house...
Running from a tornado on the blue screen...
Sydney the astronaut with Samantha...
I miss you guys already!!!
Love, Aunt Jenni
6.24.2009
Happy birthday, Dad!!!
To the most thoughtful, kind, and handsome man I know!!I love you very much,
Little Girl
Little Girl
6.23.2009
6.17.2009
A Sad Day
Today my family suffered a great loss. We are all coming together in this time of need. I am praying for the strength and courage for all of us to keep moving forward.
A Runner's Nightmare
I like to go for my run when I get home from work...unfortunately, that is still one of the hottest times of the day. But if I wait any longer in the evening, it messes up my whole schedule. If I hold off and run when the sun has gone down, I am usually too wired to go to bed at a decent time. Plus, that means I am eating later than usual too and I don't like that. I like to stay on schedule. Yes, I could get up early in the AM to get in my run...but I like to sleep! There is no escaping this heat. I swear I would be a much better runner if it wasn't so hot right now. Yuck.6.11.2009
6.09.2009
Lasagna dello zucchini!
Mom bought me some new zucchini in Bixby last weekend...take a look at these babies!
The green are just regular zucchini but the yellow is called Gold Bar Zucchini. Too pretty! I've been wanting to try out a new vegetarian lasagna recipe and this one is not only veg but healthy too!
Zucchini Lasagna
(adapted from Gina)
serves 6
3 cloves garlic, minced
1/2 onion, chopped
1/2 t evoo
1/2 t butter
kosher salt & pepper
28 oz crushed tomatoes
2 T chopped fresh basil (from my garden!!)
15 oz part-skim ricotta
3-4 medium zucchini, sliced 1/8" thick
16 oz 2% or reduced fat mozzarella, shredded
1/4 c Parmigiano Reggiano, shredded
1 egg
2 cups Morningstar Farms recipe crumbles (optional)
For the sauce: Saute onion and garlic in butter and evoo for about 2 minutes. Add the MF crumbles (a splash of red wine can't hurt here), tomatoes, basil, salt and pepper to taste. Simmer on low, covered for 30 minutes. Do not add water--sauce should be thick (unless you want lasagna soup).
Meanwhile, cut zucchini into 1/8" thick slices, length-wise, add salt and set aside for 10 minutes. The salt will draw out the liquid in the zucchini--this is key to a non-soupy lasagna. Blot excess moisture.
Preheat oven to 375. In a bowl combine ricotta, egg and parmesan cheese. In a 9x13 baking dish coated with cooking spray, spread some of the sauce on the bottom. Arrange a layer of the zucchini, top with ricotta mixture, then the mozzarella. Continue layering until you've used up the zucchini and ricotta mixture. Top it all with remaining sauce and mozzarella cheese. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes. Let stand for at least 15 minutes before you cut into it.
The green are just regular zucchini but the yellow is called Gold Bar Zucchini. Too pretty! I've been wanting to try out a new vegetarian lasagna recipe and this one is not only veg but healthy too!Zucchini Lasagna
(adapted from Gina)
serves 6
3 cloves garlic, minced
1/2 onion, chopped
1/2 t evoo
1/2 t butter
kosher salt & pepper
28 oz crushed tomatoes
2 T chopped fresh basil (from my garden!!)
15 oz part-skim ricotta
3-4 medium zucchini, sliced 1/8" thick
16 oz 2% or reduced fat mozzarella, shredded
1/4 c Parmigiano Reggiano, shredded
1 egg
2 cups Morningstar Farms recipe crumbles (optional)
For the sauce: Saute onion and garlic in butter and evoo for about 2 minutes. Add the MF crumbles (a splash of red wine can't hurt here), tomatoes, basil, salt and pepper to taste. Simmer on low, covered for 30 minutes. Do not add water--sauce should be thick (unless you want lasagna soup).
Meanwhile, cut zucchini into 1/8" thick slices, length-wise, add salt and set aside for 10 minutes. The salt will draw out the liquid in the zucchini--this is key to a non-soupy lasagna. Blot excess moisture.
Preheat oven to 375. In a bowl combine ricotta, egg and parmesan cheese. In a 9x13 baking dish coated with cooking spray, spread some of the sauce on the bottom. Arrange a layer of the zucchini, top with ricotta mixture, then the mozzarella. Continue layering until you've used up the zucchini and ricotta mixture. Top it all with remaining sauce and mozzarella cheese. Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes. Let stand for at least 15 minutes before you cut into it.
For the little birdie (it's a private meaning)
After a very personal and emotional incident last Saturday, I am once again vegetarian. I don't know how long it will last but I just can't bring myself to eat meat right now. I'm not joining forces with Peta or anything (they are too extreme for my taste)...just not in the mood to eat any animal flesh. Fortunately, this is the time of year for an abundance of fresh veggies and produce!6.08.2009
These women are crazy...
Last year I noticed a show on WE called Bridezillas. I think sometimes it's fun to watch wedding-related shows just to see the different ways people celebrate the big day. I've never been married so it is mostly new to me and sometimes over the top. But the ladies women on Bridezillas take the cake (so to speak). They are crude, selfish, self-centered, crass, disrespectful...I could go on and on. They are rude to the wedding party and their own family, as well as their guests and any outside party that will listen. They treat their husbands-to-be like children and THESE MEN TAKE IT. That's really what blows my mind. Here I am, a smart, classy gal in my thirties who hasn't yet found true love. All the while these women are lucky enough to have found someone yet they treat them like crap. Why do men like these women?? I have no clue. Sometimes I can't watch it because to me it's hard to believe there are really women like that out there. But then again it's interesting to see how childish, immature, materialistic females choose to live their life--and celebrate what should be the most beautiful, loving, and sweet day of their marriage.
This show makes me want to elope.
This show makes me want to elope.
6.03.2009
National Running Day!
...The United States running industry on Wednesday announced an unprecedented unified effort to launch the inaugural National Running Day on Wednesday, June 3, to nationally and locally promote running as a healthy, easy, and accessible form of exercise. Across the country, the day will celebrate the benefits of running as part of a healthy and active lifestyle aimed at combating some of today's most pressing health issues.Get active, everyone!
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