Dec 4, 2015

Bridge Report: December

It’s been almost a year since I’ve updated you on the bridge progress across the Tennessee River! Well I stopped by on a rainy afternoon when noone was working because it was just too wet. But they have been making progress! One day I’m going to come by and see those cranes placing the decking! And then one day I’m going to drive across this bridge!!

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Oct 13, 2015

Blueberry+Raspberry Hand Pies

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One day I saw this very tasty looking photo in a Martha Stewart magazine and got inspired! So I short cut substantially and they still came out great!

 

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On a floured surface roll out pie dough a little thinner than I did.

 

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cut into strips about 2-3” wide. Place some berries

in center of bottom half of each strip.

 

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sprinkle a spoon of maple syrup granuals over berries.Brush edges with egg wash and fold top half over fruit . Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with parchment paper. Chill in freezer.

Preheat oven to 375 degrees  Lightly brush pies with egg wash and sprinkle with sanding sugar.

 

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Bake, until pies are golden brown, 35 to 40 minutes.

 

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Serve warm or cooled.

 

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Blueberry and Raspberry Hand Pies

ingredients

  • pie crust dough, premade in advance or from the store
  • blueberries and raspberries, frozen and thawed or fresh
  • maple syrup granuals
  • 1 egg for brushing tops of pies
  • sanding sugar, for sprinkling

 

Roll out chilled pie dough and cut into strips about 2-3” wide. Place some berries

in center of bottom half of each strip. sprinkle a spoon of maple syrup granuals over berries. Brush edges with egg wash and fold top half over fruit . Press firmly to seal and trim bottom edge, leaving folded top edge uncut. Cut vents in each pie and place about 2 inches apart on baking sheet lined with parchment paper. Chill in freezer.

Preheat oven to 375 degrees  Lightly brush pies with egg wash and sprinkle with sanding sugar. Bake, until pies are golden brown, 35 to 40 minutes. Serve warm or cooled.

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Sep 11, 2015

watercolor social icons +snapchat



I had quit making icons. Other people make better icons, I've been super busy and just hadn't given it any thought.Then I randomly got an email from Lisa asking for a linked in icon. I'm over here saying Pfft! Who uses linked in and what does it do anyway? So instead of working on wedding photos I thought Ya know, I might want a snapchat icon for when I figure out how to use snapchat.  ...Before I knew it, my to-do list had no check marks on it and the morning was gone! But I had the best pretty water color icons I've made yet!
I used free water color textures made by Chris Spoon, and hand painted by his sister.
You can download here
I love seeing where you use them so feel free to comment with your website you use them on! And take a moment to give Spoon Graphics a shout out if you like these.

This set includes:
facebook
instagram
twitter
pinterest
snapchat
email
youtube
vimeo
etsy
linkedin
google plus
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Sep 7, 2015

Eggplant Curry with garbanzos

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First attempt at making Eggplant Curry! I  have since tweaked the recipe a little and now toss half of the eggplant into the food processor along with the onions and jalapeño and process until smooth. And add coconut milk. You might want to try some modifications to this recipe too. 

 

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Anyway, you start with one huge beautiful eggplant

 

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and start chopping with the only sharp knife in the house.

 

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Now that I use the food processor I don’t feel the need to chop it into such tiny pieces.

 

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Fresh ginger, tomato, garlic and jalapeño. 

 

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Mince onions or toss in food processor.

 

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Over medium heat cook onions in coconut oil

 

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Oh, and toss in the jalapeño too. 

 

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until they are no longer raw tasting.

 

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Add turmeric and chili powder if you’re feeling bold.

 

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cook until eggplant is soft and mushy. Add water as needed for sauce. 

 

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cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes.

 

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Then get some garbanzos.

 

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Rinse and drain first.

 

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Then toss them in! 

 

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Cook until garbanzos are warm. Add garam masala at the end.

 

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Serve garnished with cilantro and chopped tomatoes.

 

Eggplant Curry

ingredients

  • 1-2 tablespoons coconut oil
  • 1 onion chopped
  • 1 jalapeño chopped
  • a few cloves of garlic chopped
  • 1-2 tablespoon fresh ginger chopped
  • 1 cup of water +/- as needed
  • 1 eggplant chopped. Peeling is optional depending on condition.
  • 1 teaspoon turmeric
  • 1 can garbanzo beans drained
  • 1-2 chopped tomatoes divided
  • 1 teaspoon garam masala
  • salt to taste
  • Garnish with chopped Cilantro  chopped tomatoes

Cook onions and jalapeño in oil until no longer raw.  Add ginger, turmeric and chopped eggplant  and cook until eggplant is soft and mushy. Add water as needed for sauce. Add in chopped tomatoes, rinsed and drained garbanzos. Cook until garbanzos are warm. Add garam masala

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Aug 31, 2015

Bright paint Social Icons -working link!

Thank you to everyone who liked these icons! Somehow the download link stopped working in the old post. So here they are with a working link! YAY! Download here
I'd love to see how you use them so feel free to post your website in the comments!
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Jul 6, 2015

Chole masala

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I have been getting adventurous and trying to make some more indian recipes. The nice thing is a lot of the recipes aren’t difficult. Plus many recipes are gluten free, dairy free, meat free and sugar free!

 

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   Cut onion and green chili. Grind it in food processor along with ginger and garlic and make paste.

 

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If you are using a wimpy mini processor you might have to add some water to help it process everything like mine.

 

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After chopping chili pepper and onion don’t stick your finger in your eye or even on your face. It’s just a tip I though of, not like I know anyone who actually did that!

 

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Heat oil in a pan.
   

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Add the paste and fry on medium heat

 

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until golden brown (The oil starts separating from the mixture).
   

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I added some more ginger here just because.

 

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Add red chili powder, turmeric powder, coriander powder,

  

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Add water enough to make thick gravy. Bring the gravy to boil.
    Add can chick peas. Stir well and cook over medium heat for 5-7 minutes. 

 

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This is where I would’ve added tomatoes but I was out so I improvised with celery.

 

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Add garam masala and salt. Mix well.

Fry for 2-3 minutes.

 

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Garnish with chopped cilantro leaves and serve hot.

 

 

Ingredients

  •     1 (15 ounce) can chickpeas
  • 1 onion, chopped 
  • 1 tomatoes, chopped I used celery lol!
  • 1 green chili pepper, chopped
  • 4 -5 garlic cloves, chopped
  • 1 inch gingerroot, chopped
  • 1 teaspoon red chili powder
  • 1⁄2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala powder
  • 3 tablespoons coconut oil
  • cilantro leaves, for garnishing

    Cut onion, tomato and green chili. process  in food processor along with ginger and garlic and make paste.
    Heat oil in a pan.
    Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
    Add red chili powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
    Add water enough to make thick gravy. Bring the gravy to boil.
    Add can chick peas. Stir well and cook over medium heat for 5-7 minutes.
    Garnish with chopped green coriander leaves and serve hot.

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