Thursday, January 14, 2010

An Update on the Mobile

On January 4th, I blogged about the mobile I redesigned for my sister's baby. Because of bad weather back home, she hasn't gotten a chance to get up to my Mom's house see it yet. (She lives about 45 minutes away.)

My mom, who is an honest and good person, was thinking she'd wait until my sister got there, before looking at the mobile. Afterall, it's for her yet to be born granddaughter. Mom said she could wait to see it.

Snort. :) The waiting got the best of her. She opened the package.

She thought it turned out very well and that it looks so nice. So there's one reaction down. I'm still waiting to hear the scream out of my sister when she sees those little red ruby slippers!

Egg Soup Recipe

It seems like I am forever saving things I find online, like I'm some kind of pack rat or e-hoarder. One of those things are new recipes. I found this great recipe for Egg Soup on some blog fairly recently and made it tonight. However, the blog I thought it came from is a vegan blog, so I guess a recipe for egg soup didn't come from there.

I'd like to be able to link back to the original blog, but since I was a ditz and copied the recipe into Word to save on my computer (I should have PDF'ed it), I guess I can't, unless by sheer luck the person reads about it here and lets me know where it came from. At least then, you could see the original version....because you know I tweaked it.

Hey, so maybe I'm not an original thought kind of person, but I can take something that you've done and put my own creative twist on it. :) It's all good.

4 eggs, beaten (medium sized will be fine)
15 oz or so of homemade poultry broth
minced garlic and pepper
1 tsp of chopped cilantro

In a pot, heat your broth. Mine was leftover from Thanksgiving, when I boiled down the turkey carcass for broth. It freezes really well and you can skim off any grease or fat left in it, before it's completely thawed. Once it is heated up, add the garlic and pepper. I kept it at medium heat and cooked it on the slow side. Let it come to a rolling boil. Stir in the beaten eggs and turn the heat to low immediately. The hot soup will cook the eggs on it's own. The eggs are going to cook pretty quickly and will fluff up. Add the cilantro just a few minutes before serving.

This smelled so good and was pretty tasty, I must admit. I'm typically a "crackers with my soup" kind of person, but I didn't need them with this soup. Plus, it's low carb if you leave out the crackers. :)

This is not so much of an Egg Drop Soup kind of recipe. I don't know how the Chinese restaurants get their eggs to thinly swirl or whatever they do in their soup. This version is a little plumper than that, but if you were having a light meal to go with it, something Chinese would go pretty well with it.

Sunday, January 10, 2010

The Devil's Horns Hats Grow in Popularity

If you remember, I recently posted about a friend of a friend and his need for a devil's horn hat.

He's very happy with his hat.

I'm not sure what the dealio is with the gas mask. He reminds me of some wanna be member of The Watchmen. :) Not that's a bad thing or anything. We should all aspire to be superheroes, but that's a whole other topic.

But alas, one devil's horn hat was not enough. My friend also wanted one for her cousin's new baby. The face has been deleted to protect the innocent (and because I don't know her cousin to ask permission to post a picture of his baby on my blog).

You really looking at that photo of the baby, I think it's on backwards (not that it really matters). But I think that hat was meant to have the horns more in front, a la Hellboy.

I'm realizing something else...those hats are like snowflakes: no two alike! Working on horns that small is a little bit of a PITA. I prefer making larger's easier on my hands!