Tuesday, January 9, 2018

Saturday, December 30, 2017

Happy Customer

A happy customer wrote,
Hi! I just had to share you with you how much this purchase meant to my mother. She had this exact same tree skirt and received it over 40 years ago as a newlywed. It has been under our tree my whole life. It was lost this Christmas and my mother has been in tears and sick about losing it. After scouring the internet for days I found this one and I thought this was was a very close replacement but in fact it was EXACTLY the same (she has confirmed through comparing old pictures). She even thought it was the lost one when she opened the package. She cries every time she looks it at. This tree skirt is our Christmas miracle! Thank you!

Friday, December 29, 2017

Happy Anniversary 33 Years Ago in Santa Fe

Santa Fe is the capital of the state of New Mexico. It is the fourth-largest city in the state and the seat of Santa Fe County. And it was the city of my honeymoon.

Friday, December 22, 2017

What I Am Cooking for Christmas

5 pounds (about 8) medium mirlitons (chayotes) 2 pounds medium shrimp, peeled and deveined 4 tablespoons olive oil 1 1/2 tablespoons Emeril's Bayou Blast Essence 2 cups chopped yellow onions 1/2 cup chopped green bell peppers 1 large jalapeno, seeded and minced (about 1/4 cup) 1/2 teaspoon dried thyme 1/4 cup minced garlic 1 1/2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/2 cup finely chopped green onions 1/4 cup finely chopped fresh parsley 3 large eggs, lightly beaten 1 cup plus 1 tablespoon dried fine bread crumbs 1 teaspoon Emeril's Kick It Up! Red Pepper Sauce, or other hot sauce Bring a large pot of water to a boil. Add the mirlitons and cook until tender, 45 minutes to an hour. Remove from the heat, drain, and set aside to cool completely. Meanwhile, combine the shrimp with 2 tablespoons olive oil and 1 tablespoon Bayou Blast in a mixing bowl and toss to coat evenly. Cover and refrigerate until ready to use. When the mirlitons are cool, cut them in half lengthwise, remove the seeds, peel, and coarsely chop. Set aside. Preheat the oven to 350ºF. Heat the remaining 2 tablespoons olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the onions, bell peppers, and jalapeno. Add the remaining 1/2 tablespoon Bayou Blast and the thyme. Cook, stirring, until the vegetables are soft and lightly golden, 4 to 6 minutes. Add the garlic and cook, stirring, for about 2 minutes. Add the mirlitons and cook, mashing them with a potato masher, until very tender and most of the liquid has evaporated, about 30 minutes. Add the shrimp, salt, black pepper, green onions, and parsley. Cook, stirring, until the shrimp turn pink, 3
to 4 minutes. Remove from the heat

Wednesday, December 20, 2017

What I Am Cooking for Christmas

Ingredients 1250g green beans, trimmed (45 oz.) 3/4 of a cup olive oil 1 1/2 onions, chopped 1 clove of garlic, chopped 750g ripe tomatoes, grated (27 oz.) a pinch of sugar 2 tbsps chopped parsley salt and freshly ground pepper