Pack It Up

Lordy, I am tired, but I finally have all 23 boxes packed and ready to go to storage.  Un-decorating my house from the holidays is a major chore but also an opportunity to rearrange my existing furniture and for that matter my accessories.  Make it easier on yourself next year when decorating.  Color coordinate your ornaments and make sure you completely protect your silks.  Try to keep silks in a protected environment that is a constant temp all year.  This way your investment will last for years to come.    I keep my ornaments in clear plastic bins in my attic.  Everything is organized in sections by color so it will be so much easier to grab this coming Christmas season.

Bringing Spring Indoors

I don' know about you, but I am ready for spring.  With that being said and with my Christmas decor packed away, I have placed fresh live plants through out my house that give me the hope of spring.  Use such florals such as potted azaleas, hydrangeas, some vibrant kalanchoes, and even orchids.  The key to their success is plenty of indirect light and keep them slightly moist at all times.  Especially the indoor azaleas, they dry out with in just a few days.  Place your spring delights in aged Terra Cotta pots with some green sheet moss.  Remember to use saucers underneath for water control.  Spring has sprung, at least indoors.

Happy New Year Hats

Great project for children.  Just pick up some plain plastic top hats, and assortment of stickers and numbers.  Then go ahead and have each guest and children decorate their own hats.  Then let the party begin...

Breakfast Tacos

Treat yourself or your guest to fresh, delightful, and delicious breakfast tacos. These tacos have some kick, but the hot sauce can be dialed back as needed. Subbing in cool Greek yogurt for sour cream eliminates almost all fat but you have some good protein.

Ingredients:

2 fresh poblano chilies
1 Teaspoon extra-virgin olive oil
2 scallions, thinly sliced
1 1/2 cups drained canned red kidney beams, 1/4 cup liquid reserved
7 ounces cored fresh pineapple, cut crosswise into 1/4-inch thing rings, rings then cut into 8 pieces.
2 to 4 tablespoons hot sauce,
8 soft corn tortillas (6 inches)
2/3 cup non fat Greek yogurt
1/3 cup cilantro leaves

1. Remove stems and seeds from peppers. Thinly slice peppers.

2. Heat oil in a large nonstick skillet over medium-high heat. Cook peppers for about 3 minutes. Add scallions and cook for about 4 minutes. Reduce heat to low. Add beans, and cook until warmed through, about 2 minutes. Add reserved canning liquid from beans, the pineapple, and 2 tablespoons of hot sauce. Remove from heat. Let stand, covered, to keep warm.

3. Using tongs, hold tortillas over a gas flame until lightly toasted, about 30 seconds per side; transfer to a plate, and cover with a kitchen towel to keep warm.

4. Fill tortillas with bean mixture. Top with yogurt, cilantro, and remaining 2 tablespoons hot sauce which is optional.