Rent what you need

When we built our house, we had a bit of an oversight.  We completely forgot about landscaping.  Over the years we have been trying to remedy that and have often had the opportunity to rent equipment.  For example, we have no reason to own a jackhammer, so why not rent one?  This year's project - adding a flower bed to the front of the house and connect it to the existing rose bed.  To start, we had to remove the existing mulch from the holly and rose bushes.  Unfortunately, the mulch we used previously had mushrooms. 

Once that was removed, we had to find a way to remove sod.  Digging by had was an option, but not really one I wanted to do - especially for 300 square feet or more.  The hose marks the left edge.  I called a landscaper, but they said it would be about $500.  Seeing as that was my original intended budget, I wanted other options.

Hubby had a brilliant idea - he called Best Line Equipment Rental to ask if they rented sod kickers.  They said  no - but they did rent gas powered sod cutters.  Eureka - even better? Why kick if it can be gas powered.  So, I took a day off work, borrowed a trailer and picked up the sod cutter.  After a brief description of how to operate it, I was on my way.  5 hours later, I had this:

So, if you have projects to do and don't want to hire someone else, see if you can rent what you need.  Best Line has their rental equipment list at http://www.bestlineinc.com/custompage.asp?pg=rent.  Working on projects like these offers a great feeling of accomplishment. 

Black Bean Fajitas

These fajitas were inspired by the black bean soup posted a few days ago.  The citrus adds a nice tang and it is great that this is a meal for two.  Often, hubby and I have leftovers for DAYS.  Hubby doesn't like sour cream, but he enjoyed this and the soup as written - sour cream and all.

  1 Tbl Extra Virgin Olive Oil                                                     1/4 Tsp Ancho Chili Powder

  2 Tsp Ground Cumin                                                               1 Tbl Cilantro

  15 Ounce Black Beans                                                            1 Tbl Lime Juice

  1 Medium Orange                                                                    2 Tbl Reduced Fat Sour Cream

  1/4 Tsp Salt                                                                              4 Medium Tortillas

  1/4 Tsp Pepper                                                                        

Zest and juice the orange, add the lime juice and set aside.  Heat oil in a large saucepan over medium heat. Add cumin and cook, stirring, about 30 seconds. Drain and rinse beans and add to the pan along with the juices, salt and pepper.  Heat through, stirring often (up to 1/2 cup of water may be added if it gets too sticky, but don't add too much or your filling will be runny). Stir in dried  cilantro and sour cream.  Divide among tortillas and serve.

Per Serving: 508 Cal (21% from Fat, 17% from Protein, 61% from Carb); 23 g Protein; 12 g Tot Fat; 3 g Sat Fat; 7 g Mono Fat; 81 g Carb; 23 g Fiber; 9 g Sugar; 197 mg Calcium; 7 mg Iron; 372 mg Sodium
 

Chocolate Marshmallow Cookies

Toasted marshmallows and chocolate - YUM.  Next time I make these, I may even crush up graham crackers and roll dough balls in them before baking.  Voila - SMORES.

  1 1/2 Cups Mini Marshmallows                                                 6 Tbl Butter

  2/3 Cup All Purpose Flour                                                        5 Large Eggs

  2 Tsp Baking Powder                                                               1 Cup Sugar

  1 Tsp Salt                                                                                 3/4 Cup Brown Sugar

  2 Ounces Unsweetened Chocolate                                            1 1/2 Tsp pure vanilla extract

  4 Ounces Bittersweet Chocolate                                               11.5 Ounce Milk Chocolate Chips

  1 Lb Mini Chocolate Chips                                                     

Preheat the oven to 400 degrees. Line baking sheets with silicone mats or nonstick foil; set aside. Heat oven to 250 degrees, spread marshmallows on pan and bake about 8 - 10 minutes - should be puffed, may not be browned.  DO NOT ALLOW TO BROWN.

In a heat proof bowl, or in the top of a double boiler, set over a pot of simmering water, melt together unsweetened, bittersweet and milk chocolates and butter; set aside.

In a small bowl, mix together flour, baking powder and salt.  In a large bowl, beat eggs, sugar, and vanilla on medium speed until light and fluffy, about 3 minutes. Add the melted chocolate mixture and combine on low speed.  Add flour mixture, and continue to beat on low speed until almost combined.   Mix in marshmallows and mini chocolate chips.  Drop dough onto prepared baking sheets about 3 inches apart. Bake until set, 12 to 15 minutes. Cool on cookie sheets for 2 minutes then move to a cooling rack.

Week 17 - 47.8

Another capital has been achieved, this week sees us pass through Springfield, Illinois and turn north toward Madison, Wisconsin.  We are now firmly in farm country, based on the view from Google Maps.  If you have the opportunity to visit Springfield, IL, they have an impressive variety of historic sites.  Pictured at  http://www.springfield.il.us/Commissions/HistSites/PhotoGallery.asp is an impressive list of sites to visit as well as links to additional information. 

Italian Turkey Rolls

Turkey just isn't for Christmas, and I had one frozen, so I decided to make something a little different. This serves three.   The nutrition information is for an 8 ounce turkey breast.

  8 - 10 Ounce Turkey Breast                                                   1/4 Tsp Pepper

  8 Ounce Tomato Sauce                                                          1 Clove garlic, minced

  1 1/2 Tsp dried oregano leaves                                                1/4 Tsp Crushed Red Pepper

  1 Tsp dried thyme leaves                                                        4 Ounce Mozzarella

  1 1/2 Tsp Rosemary                                                               2 Tbl Parmesan

  1/2 Tsp salt                                                                             

Heat oven to 350 degrees.  Rinse and dry turkey.  Pound into 1/4 inch thickness.

Combine tomato sauce, oregano, thyme, rosemary, salt, pepper, garlic, crushed red pepper and Parmesan in a small bowl.  Spread 1/2 of the sauce mixture on the turkey, top with the mozzarella.   Roll up and tie with cooking twine.  Place, seam side down, in 8-inch square baking dish or 9 inch pie pan. Spoon remaining sauce over cutlet.  Bake 25 minutes or until no longer  pink in center.

Per Serving: 284 Cal (42% from Fat, 48% from Protein, 11% from Carb); 34 g Protein; 13 g Tot Fat; 6 g Sat Fat; 4 g Mono Fat; 7 g Carb; 2 g Fiber; 4 g Sugar; 383 mg Calcium; 3 mg Iron; 1135 mg Sodium

Smoothie 3 - Its a Dream

If you like orange creamsicles, you will love this smoothie.  Orange with a hint of vanilla, it is makes a great protein filled breakfast.  Very filling.

  1 Medium Orange                                                                    1 Tsp Vanilla

  2 Tbl Walnuts                                                                          3/4 Cups Water

  1 Tbl Flaxseed                                                                         4 Ice Cubes

  3/4 Cup Cottage Cheese                                                          

Zest and juice the orange - put in a blender.  Add remaining ingredients and blend until smooth.

Per Serving: 336 Cal (35% from Fat, 31% from Protein, 34% from Carb); 26 g Protein; 13 g Tot Fat; 1 g Sat Fat; 3 g Mono Fat; 29 g Carb; 8 g Fiber; 20 g Sugar; 141 mg Calcium; 2 mg Iron; 22 mg Sodium

It's a Snap

Since Abby entered the picture, I thought crocheting may be out of the question for awhile.  Every time I got my yarn out, it grew four furry white feet and ran around the couch.  Apparently, that was great fun.  It took me two weeks before Christmas to make two small soap holders.  Izzy, our cat, lets my yarn alone, but the dog?  Who would have thought.  Then I remembered seeing yarn holders.  Enter Snapware  Snapware makes several fine products, but my current favorite are their yarn keepers.  Specifically, the largest.  I don't often use large balls of yarn, but as you can see, I keep more than yarn in there.  My patterns and crochet hooks tend to grow feet, too.  If you look closely, you can see the teeth marks on the bamboo handle of my crochet hook.  So if your yarn tends to go for walks, help it be a little more of a couch potato.  Keep it safely in a yarn keeper.