Hey everyone! Long time, no blog. Christmas was an absolutely insane time for us. Wayne and I attended 6 different Christmas gatherings. Count 'em, 6! We also had the pleasure of having 5 of our nephews along with my youngest cousin over for 3 days and 2 nights. Just so you know, the number of eggs 6 teenage boys eat in two mornings is 4 dozen. Over Christmas break, we also got our youngest dog, Tonks fixed. Hind sight, do not have 6 teenage boys at your house the same days that you have a freshly spayed dog that, under the best of circumstances, is a big ole wuss. She's doing much better now though! And I think she may be toughening up a little bit, too.
I got to squeeze in one more book signing before Christmas. I had a shipping delay, but even so, I had people pre-order books from me. You all are the absolute best! Speaking of books, keep your eyes peeled for sneak peeks of more books to come. I am working on another children's that should be out around Easter! I am still planning on answering all of your self publishing questions that you have, I just haven't had time to sit down and arrange my thoughts and make a video all while looking like something that resembles a human being. I will have that done for you ASAP. So sorry!
Stay tuned for new art coming your way as well. I know this all sounds very ambitious, but my new years intention is to manage my time better, so we will see how that goes 😀.
And through it all, I even manged a couple new recipes, too! I hope you all had a wonderful holiday season and are ready to have a happy, healthy 2018 with no (or at least only a few) worries! Enjoy the recipe and picture dump that follows!
I mean, come on.
Breakfast Crescent Sandwiches
2 rolls crescent roll dough
1 dozen eggs, scrambled
1 lb of ham (I just used deli sliced ham, and not quite the full pound)
Any cheese your heart desires in any amount you see fit
First, grease a baking sheet up and preheat the oven to whatever temperature your classy canned crescent rolls require. I think mine was 325.
Lay the dough out on a cookie sheet and smush the seams together so it's one big sheet of dough. Lay slices of ham down the middle of the dough sheet. After you cook your eggs, do the same thing on top of the ham, and top the ham and eggs with cheese. Keep all of the filling as close to "down the middle" as you can. Here's why. You can either wrap all of that filling up rustic style by folding the sides of the dough up and pinching it together at the top, or you can get fancy and cut strips and make a trellis type pattern on top.
Bake the whole thing according to the crescent roll package directions. No, the eggs don't dry out even if you are a "hard scramble" person like me. Once done baking, remove from the oven, let cool a bit, cut into little sandwiches, and serve!
Asian Inspired Salmon, Carrots, and Spaghetti Squash
2 Salmon fillets or a big hunk, whatever you prefer to buy
3-5 whole carrots, washed, peeled, and sliced, or peeled, washed, and sliced, whatever.
1/2 previously roasted spaghetti squash (cut in rings and roasted at 400 for about an hour) (About 3 cups)
1/4 cup of honey, divided
1/4 cup Sriracha, divided
2 TBS Garlic, divided
Soy sauce (no measurements, adjust to taste)
1 TBS sesame oil
2 TBS butter
on a sheet pan, coat your cut carrots with 2 tbs honey and 2 tbs sriracha, and coat your salmon in the leftover honey, sriracha, 1 tbs garlic, and however much soy sauce you like. Bake in a preheated 400 oven for 20 minutes.
While that's cooking, put the sesame oil, a tbs garlic, and some more soy sauce, and the butter in a sauce pan with the squash and cook together to make Asian style squash noodles.
Serve everything together in a Buddha bowl style, or eat "like normal". The carrots will be HOT. I mixed mine with the squash and it was a perfect veggie side to the salmon.
