
Wednesday, August 20, 2008
Ready SET go!

Monday, August 18, 2008
Just a grillin'

To try something different to BBQ I marinated some chicken tenders and put some kabob sticks through them. Quick and easy.
I like to marinade my meat at least 24 hours before cooking. I find the flavor gets through the meat nicely this way. This is super simple basic recipe, but just in case you have never made your teriyaki marinade before here is how I do mine:
Combine brown sugar, soy a sauce (I prefer Bragg), white wine, freshly grated ginger root, and 2-4 garlic cloves run through the garlic press (you can finely chop if you do not have a press). Mix all ingredients together. Now for the scary part, stick your finger in (make sure you haven not added your meat yet) and see if you like the taste or if it needs more brown sugar. Nine times out of ten I need more sugar. When you are satisfied add your meat and cook the day or so later.
Now if you are one that REALLY needs the measurements here you go:
1/4 C white wine
1/2 C soy a sauce
1C brown sugar
1 tbsp grated ginger root (peel first)
2 lg garlic cloves
Monday, August 11, 2008
It was a blue ribbon day

The above photo is of two bracelets. The copper one is wire wrapped with different gems and glass beads. The other one is of faceted smokey quartz, Swarovski crystals and the focal bead is chyrsocolla.


This last photo is of three sets of copper earrings. From left to right is cut copper that has been forged with a faceted amethyst, next is my latest technique of stamping on metal. Those circles were cut on a circle cutter, stamped, oxidized and then buffed. Lastly is some wire wrapped earrings with tiny faceted garnets.
I am just tickled. I have never done this before and was so surprised to have received blue ribbons for everything that I submitted. Thanks for letting me share my joy with you all.
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