Well, I don't know how "cute" you want to go for Gidsbeast, but the Blue Jean Teddy collection is fairly gender neutral.
Most flatware IS ugly, sorry, can't help you there. It's either dog ugly or too fussy for words. What is up with that?
We just had this for dinner the other night and it was awesome. Although more winter-y than spring-y, sorry:
*note-we used a box of corn muffin mix and skipped the directions for the cornbread part. easy-peasy!
Tamale Pie This is one of those straightforward, inexpensive, one-pan meals that everybody loves and anybody can throw together. Use what you have in your fridge: ground turkey, if that's what you like, canned beans you have in the pantry, and feel free to skip the corn if you haven't got any. It makes a mildly spicy meal that is pleasantly smoky and tangy but not overly complicated.
Ingredients 3 tablespoons canola oil, divided 1 smallish onion, chopped 1 large clove of garlic, finely chopped 1 pound ground beef (or turkey) ½ teaspoon chipotle puree or smoked paprika (or more to taste) 1 1/4 teaspoon kosher salt, divided (or half as much table salt) 1 tablespoon plus1 teaspoon sugar, divided 2 teaspoons white vinegar 1 8-ounce can Hunts tomato sauce 1 15-ounce can beans (spicy chili beans work well in this!) 2 cups frozen corn, thawed in a sieve under a hot tap 1/3 cup flour 2/3 cup cornmeal 1 teaspoon baking powder 1 tablespoon sugar ½ cup buttermilk 1 egg 1 cup grated cheddar cheese
Directions
1. Heat the oven to 400ºF. In a 10- or 12-inch heavy oven-proof pan, heat 1 tablespoon of the oil over medium-low heat and sauté the onions until they are translucent and browning around the edges -- maybe 7 or 8 minutes. 2. Add the garlic and sauté for another minute, then crumble in the ground meat, raising the heat to medium, and cook, stirring and breaking it up until it's nice and browned and crumbly and does not look all raw-meaty. 3. Stir in the chipotle puree, ¾ teaspoon of the salt, 1 teaspoon of the sugar, the vinegar, the tomato sauce, the beans, and the corn, and simmer all of it together for a few minutes until everybody in the pan gets well acquainted. Taste it for seasoning--it should be tangy and savory and delicious. 4. Now whisk together the flour, cornmeal, baking powder, remaining ½ teaspoon of salt and remaining tablespoon of sugar in one bowl, and whisk together the egg, buttermilk, and remaining 2 tablespoons of oil in another (I actually do this latter whisking right in the cup where I measured the buttermilk). 5. Pour the liquids into the dries and combine with a few decisive strokes of a rubber spatula before stirring in half the cheese and pouring the mixture over the filling in the pan. 6. Top with the remaining cheese and bake 20 minutes--though you might want to check it at 15. When the cornbread is nicely browned and cooked-looking, it's done.
Well, so far, the front-runners for bedding are hippos and this. I know I have tons of time for this, I do, but I have been researching EVERYTHING!
Seriously, why is flatware so fug? Most of what I've looked at is hideous! The plainer the better, as far as I'm concerned with all flatware, dishes, etc.
Ooh! You're right - that does seem a bit winter-y, but something a bit spicy sounds good. Apparently I can't make food spicy enough these days! I'm going to print that one out. Looks easy enough. Thank you!
As for starting early, well, that's the fun part of being pg, right, the shopping? Plus, you need to know what you want when it's baby shower time. *nods sagely*
We played around with that recipe a bit and used it as a starting point. My friend buys this tomato sauce that has jalapenos, so we subbed it in for the regular and used the spicy chili beans. Really, the spiciness is only limited by your palate, plus you can mix up the beans and cheese and such. It's yumola.
I'm conflicted - the hippos are just fucking awesome, but the other has brighter colors. Eh. We shall see. I'll just find something later that I like better I'm sure! I have to say, though, having previous nanny experience is totally going to come in handy when it comes to knowing what we'll need and what we won't need. :D
Awesome - so I could just put hot sauce on it if it isn't hot enough! Good plan!
Most flatware IS ugly, sorry, can't help you there. It's either dog ugly or too fussy for words. What is up with that?
We just had this for dinner the other night and it was awesome. Although more winter-y than spring-y, sorry:
*note-we used a box of corn muffin mix and skipped the directions for the cornbread part. easy-peasy!
Tamale Pie
This is one of those straightforward, inexpensive, one-pan meals that everybody loves and anybody can throw together. Use what you have in your fridge: ground turkey, if that's what you like, canned beans you have in the pantry, and feel free to skip the corn if you haven't got any. It makes a mildly spicy meal that is pleasantly smoky and tangy but not overly complicated.
Hands-On Time: 30 minutes
Ready In: 50 minutes
Yield: 6 servings
Ingredients
3 tablespoons canola oil, divided
1 smallish onion, chopped
1 large clove of garlic, finely chopped
1 pound ground beef (or turkey)
½ teaspoon chipotle puree or smoked paprika (or more to taste)
1 1/4 teaspoon kosher salt, divided (or half as much table salt)
1 tablespoon plus1 teaspoon sugar, divided
2 teaspoons white vinegar
1 8-ounce can Hunts tomato sauce
1 15-ounce can beans (spicy chili beans work well in this!)
2 cups frozen corn, thawed in a sieve under a hot tap
1/3 cup flour
2/3 cup cornmeal
1 teaspoon baking powder
1 tablespoon sugar
½ cup buttermilk
1 egg
1 cup grated cheddar cheese
Directions
1. Heat the oven to 400ºF. In a 10- or 12-inch heavy oven-proof pan, heat 1 tablespoon of the oil over medium-low heat and sauté the onions until they are translucent and browning around the edges -- maybe 7 or 8 minutes.
2. Add the garlic and sauté for another minute, then crumble in the ground meat, raising the heat to medium, and cook, stirring and breaking it up until it's nice and browned and crumbly and does not look all raw-meaty.
3. Stir in the chipotle puree, ¾ teaspoon of the salt, 1 teaspoon of the sugar, the vinegar, the tomato sauce, the beans, and the corn, and simmer all of it together for a few minutes until everybody in the pan gets well acquainted. Taste it for seasoning--it should be tangy and savory and delicious.
4. Now whisk together the flour, cornmeal, baking powder, remaining ½ teaspoon of salt and remaining tablespoon of sugar in one bowl, and whisk together the egg, buttermilk, and remaining 2 tablespoons of oil in another (I actually do this latter whisking right in the cup where I measured the buttermilk).
5. Pour the liquids into the dries and combine with a few decisive strokes of a rubber spatula before stirring in half the cheese and pouring the mixture over the filling in the pan.
6. Top with the remaining cheese and bake 20 minutes--though you might want to check it at 15. When the cornbread is nicely browned and cooked-looking, it's done.
Reply
Seriously, why is flatware so fug? Most of what I've looked at is hideous! The plainer the better, as far as I'm concerned with all flatware, dishes, etc.
Ooh! You're right - that does seem a bit winter-y, but something a bit spicy sounds good. Apparently I can't make food spicy enough these days! I'm going to print that one out. Looks easy enough. Thank you!
Reply
As for starting early, well, that's the fun part of being pg, right, the shopping? Plus, you need to know what you want when it's baby shower time. *nods sagely*
We played around with that recipe a bit and used it as a starting point. My friend buys this tomato sauce that has jalapenos, so we subbed it in for the regular and used the spicy chili beans. Really, the spiciness is only limited by your palate, plus you can mix up the beans and cheese and such. It's yumola.
Reply
Awesome - so I could just put hot sauce on it if it isn't hot enough! Good plan!
Reply
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