Ho hum, so this is what has become of my blog...
Well, you may have noticed that I haven't updated on the house in a while. It's not because nothing's happening, it's just because I've learned from my life in the past 4 years not to put all my eggs in one basket and expect everything to work out the way that I plan. I am not anxious about the house not going through, but I am leaving it in God's hands, and if it wasn't meant to be, it wasn't meant to be.
(Gosh, if I read this 4 years ago I would never in a million years guess it was coming from me.)
Second, the updates on the house are not all that exciting. Basically, we've applied for the mortgage, we are submitting all kinds of paperwork, the inspection is done and the appraisal is getting done tomorrow... it's all kind of boring :) The good stuff will be the renovations and pictures once we're in.
One good piece of news was that I sent pictures of the old piano (a Chickering upright) to a piano restoration business here in NJ, and they estimated that it is from around 1895!!! It may be older than the house!! AND, once it is reconditioned and refinished, it could be worth about $20,000. Ummmm... yeah, I think we got a pretty good deal getting that "thrown in!"
Here's a picture for those who may have been interested:
For the past week I've been replicating a brand new recipe my husband came up with for me. (He's a classically trained chef, for those who don't know.) He wanted to make me a yummy hot quinoa dish, and boy did he ever! I can't get enough of it! We're calling it coconut/cashew quinoa. (Trying saying that 10 times fast.)
Here's the recipe:
Sautee a clove of garlic, minced, in olive oil in a large pot.
Over medium-high heat, throw in about 1/2 cup whole cashews and toast.
Put in a cup of quinoa, uncooked, to toast it in the garlic/cashew oil.
Immediately put in about 3 Tbs coconut flakes to flavor the quinoa as it's toasting.
Before the quinoa burns, put in 1 1/2 cups chicken stock (or 1 cup chicken stock, 1/2 cup water, etc).
Cook the quinoa for about 20 minutes, or until all the liquid is absorbed.
(Optional - add a dash of white pepper and about 2 Tbs Agave Nectar for more flavor.)
Fluff with a fork.
Serve, and eat for days on end without getting sick of it. Ever.
I end up doubling the recipe, myself, because 1 cup just doesn't cut it.