Tuesday, June 30, 2015

j. adam giese

Our young friend J Adam Giese filmed a project last year with Nick Watts. 

We followed Adam on facebook as he traveled the world with Nick 
and now the series will air 
Tuesday Nights at 10 p.m. on the Travel Channel. 

Looking forward to seeing it.
Some sneak previews

Wednesday, June 24, 2015

stylin in 1957

I know that Father's Day has past but 
I just came across this photo and couldn't resist posting it.
 How about those rolled up jeans and argyle socks?

stylin in 1957

Sunday, June 21, 2015

four shakers

Happy Father's Day to the dad of these four Shakers.
{circa 1995 Hancock shaker Village}

Wednesday, June 17, 2015

morning walk

A new walking route this morning 

through McCormick Place

up the access stairs

along the canal

 through Sunflower Landing

past the pond

 and back to Summer Hill

 What to join us some day?
4,400 steps, 1.75 miles, 40 minutes

Thursday, June 4, 2015

garlicky beef stir-fry

Garlicky Beef Stir-Fry
{4 servings}

4 tablespoons sugar
6 tablespoons soy sauce
3 tablespoons fresh lime juice
1/4 teaspoon dried crushed red pepper
8 teaspoons minced garlic

4 tablespoons peanut oil, divided
1 (12-oz.) sirloin steak, thinly sliced across the grain
1/2 pound fresh or frozen green beans
1 red bell pepper, cut into ¼ inch-wide strips
1 yellow bell pepper, cut into ¼ inch-wide strips
2 teaspoons cornstarch
3 cups cooked brown rice

1.     Combine first 5 ingredients in a large bowl. Gradually whisk in 3 Tbsp. oil.
Add steak and let stand at room temperature 15 minutes.
2.     Transfer steak to a wok or large frying pan, reserving marinade.
Stir-fry steak in 1 Tbsp. oil over medium-high heat 1-2 minutes or until browned.
3.     Remove steak and set aside.
Add beans and bell peppers to the pan and stir-fry 3-5 minutes.
4.     Whisk cornstarch into reserved marinade. Stir cornstarch mixture into vegetable mixture.
Stir-fry 30 seconds or until sauce thickens.
5.     Stir steak into vegetable mixture, and stir-fry 30 seconds.
6.     Remove from heat, and serve over rice.

Adapted from a recipe in February 2015 Southern Living

wise thoughts

I know that our "online attention spans" are pretty short but 
if you have 17 minutes to really listen you won't be sorry.
{guaranteed or your money back}