Austin in January

Just for grins and giggles, I Googled Austin to see what one of the "Official Visitors Sites" had to say about us. I was happily suprised to see they actually have it pretty much on the money:

Austin's a city that doesn’t take itself too seriously. After all, you can’t have a motto like "Keep Austin Weird" and be buttoned-up. We’re laid-back, full of energy and, like no place else in Texas.

I moved to the Austin area from NJ almost 10 years ago. I miss the change of seasons every Autumn, when you get that crisp fresh feel to the air , come January I am very happy to have a 75 degree day to go  enjoy the outside world!

Candlelight

This picture is unprocessed and just cropped a bit

I put a warming filter on it (the same shot)

I can't decide which I like better....Any suggestions???

Happy Weekend!

Beautiful Sunset

A beautiful end to a gorgeous 75 degree day in Texas

Early Spring Day

What a beautiful day in Austin for flowery photo shoot on the back porch.

Dory and I found ourselves in the vase.

I love having the color that flowers bring!

.....is it Spring yet???

Tuesday at the Table - Green Beans and Peppers

Go visit Cole over at All the Small Stuff for more great recipes!

I am always looking for ways to make veggies taste better. Here is a quick and easy way to dress up fresh green beans.

Green Beans and Peppers

1 pound Fresh green beans

1 roughly chopped yellow, orange, red pepper or combo of any or all (I used yellow and orange)

1/4 cup balsamic vinaigrette (I used Kraft)dressing

Trim green beans and toss with peppers

Add the balsamic vinaigrette and put in the microwave for 2(two) minutes or until your preferred crunch is reached (I like my green beans slightly crunchy).

Add salt to taste and serve!!

I am a VERY big fan of quick and easy!!

Wordless Wednesday

Sleeping Beauty

Tuesday at the Table - Roasted Brussel "s" Sprouts

I never knew it was "Brussel with an s" Sprouts, did you??

My sister in law first introduced a nummy recipe for Roasted Brussels Sprouts a few years ago using olive oil and garlic. I modified it a bit to cut back on the fat and add a bit of sweetness and this is what I came up with! When cooked until they are crispy they can be addicting!

Roasted Brussels Sprouts

1 container Brussels Sprouts

1/4 cup baslamic vinaigrette salad dressing (I used Kraft Light Baslamic)

Olive Oil Spray (I used PAM Olive Oil)



Preheat oven to 375 degrees

Trim up brussels sprouts to your satisfaction, cut bigger ones in half so sizes are consistent.


Toss the BS in the vinaigrette let sit for a bit(I marinated mine overnight)


Place on a foil covered cookie sheet that has been sprayed OR on the "non stick" type of aluminum foil. Roast in the oven for 45 minutes to an hour checking/tossing every 15 minutes or so they brown evenly.

Ta Da!! Roasted Brussels Sprouts!
Fairly quick and easy!
Go visit Cole at All the Small Stuff for more great recipes!