Inside of a big, old metal birdcage that we welded on top of an old base to a bird bath that no longer had a bowl, we assembled a little “fairy garden.” You won’t see the fairies in the photos of this garden, because that is the nature of fairies. They are quite camera shy. We just trust that they visit and enjoy this whimsical little place!
“The World is very Old;
But year by year
It grows all new again
When blooms appear!”
Well, yes, I do love books!
Story time? In!!
In the event you enjoy unusual thoughts, you might like this post. If you have enough “eccentric” friends, keep scrolling. 🌿 Here it is: For awhile, I’ve had my books stacked in the shelf cubbies. While it’s less practical for retrieving them, I can fit far more books per shelf. However, this afternoon it occurred to me that it looks like my books are “asleep.” Thus, I’ve decided to “wake them up” by standing them all up-right next week. So, there ya go! 🌿 You’re welcome. I’m “waking up books” one day next week. Down the rabbit hole I’ve gone … 💕📚
I cannot decide whether I prefer reading or writing, nor will I.
Do you ever smell a faint scent of something and it brings back a memory? Only you can’t remember the memory, just the way you felt at that very moment?
Also, if one door closes and the other door opens, your
house might be haunted. 🚪💋📕💋🚪#GhostStories
I’m currently reading A Gentleman in Moscow. Next, I plan to read A Secret History of Witches.
What book are you currently reading or have read recently that you recommend?
Cilantro and spicy chili come together on these tangy chicken skewers mixed with peppers and onions. Full of flavor from the fresh cilantro, this dish can be made by using the broil setting in your oven or over medium-high heat on the grill.
1 cup fresh cilantro, chopped
2 tablespoons olive oil
1/4 cup red chili paste
2 tablespoons soy sauce
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1/4 teaspoon freshly ground black pepper
1 pound boneless chicken breasts
cut into 1-inch cubes
1 onion, roughly chopped
2 green bell peppers, roughly chopped
—In a large bowl, combine the cilantro, olive oil, red chili paste, soy sauce, garlic, onion powder, ginger, and black pepper.
—Add the chicken meat. Toss to coat. Refrigerate for 15 minutes to marinate.
—Remove the chicken from the refrigerator. Skewer the chicken cubes, alternating with the onions and peppers between each piece.
—Place a foil-lined baking sheet on the lowest oven rack.
—Grill, turning as needed for a bit of char on all sides. Finish cooking in the oven on foil lined baking sheets.
—With a meat thermometer, check the internal temperature. When it reaches 165°F, remove from the oven to cool.
RATIO: 3:1 CALORIES: 355 TOTAL FAT: 25g CARBS: 11.2g NET CARBS: 9g FIBER: 2.2g PROTEIN: 21.7g
(Sidenote: Obviously, I multiplied the recipe so that we could enjoy leftovers in the days that followed.)
Your friend that brazenly posts sweaty selfies on social media,
Easy Recipe! This BlueCheese Dip is great with buffalo wings, pita chips, and more!
4 ounces bleu cheese, crumbled
1/3 cup Heavy cream
1/2 teaspoon garlic pepper
2 green onions, dark and light parts,
Your Friend, AmberHH
1. Start with 28-30 oz. of canned biscuits (I use a generic 4 pack of buttermilk biscuits that work great!) Tear or cut each biscuit into 4 pieces and toss the pieces into a lemon/sugar mix a few pieces at time, tossing with your hands; I use a bowl with about 2 cups of sugar and fresh zest of 2 lemons.🍋
2. Heavily coat the inside of a Bundt pan with Crisco. Loosely pile the coated pieces into the pan, dotting with melted butter occasionally.
3. Bake at 350F for 40 minutes, then immediately flip onto a plate when removed from oven and add glaze while the bread is still hot.
Make the glaze while the bread is baking. I soften 4 ounces of cream cheese in the microwave, stir in a tablespoon or so of lemon juice, and then gradually incorporate powdered sugar 1/4cup at a time 4 times.
Instructional Details in Photos: (Click on any photo to enlarge it.)
Do you make Monkey Bread? Is your recipe similar? I make a cinnamon monkey bread, too. You can find my recipe here: https://whatamberloves.com/2013/12/28/cinnamon-monkey-bread/
Amber Hamilton Henson
How about a high fat, high protein, low carb dish? Sounds good to me! If, like me, you like olives, feta, & pesto, then this may be the perfect dish for you to make, too! On Sundays, I like to meal prep my lunch for the week. This recipe makes 6 servings, so I’ll enjoy one serving tonight and one serving for lunch each day mon-fri this week. Yay! 🙌🏻
1. Chop boneless skinless chicken thighs into bite size pieces. Season with salt and pepper. Sauté in olive oil until done.
2. Arrange chicken, olives, and feta cheese in a 9×12 glass baking dish.
3. Stir together the sour cream and pesto. A spoonful at a time, add it to the top of the baking dish, then smooth it over, thus coating the top of the chicken, olives, & feta with the sauce.
4. Bake in preheated 375*F oven for 20-25 minutes. The Sauce will bubble and edges will brown.
5. Portion into 6 servings. Enjoy!
Ingredient Detail Photos:
The macros were calculated by MyFitnessPal app when I created the recipe and scanned the ingredients into the app.
525 calories per serving
😆 The name kind of amuses me. Thoughts? #casserole #bracelet #CasseroleBracelet
What you need to duplicate it: Memory wire, loop tool, beads, design board, half an hour.
Have you made something silimar with your leftover beads? Show me, please! Drop a link to your site in my comment section or tag/message me on Pinterest!
You can see more jewelry I’ve made on these links:
Your Friend, ~AmberHH
4 lb. skinless, boneless chicken thighs
Salt and freshly ground pepper
1 Tbsp. Seven-spice powder*
*(I buy this at a local Mid East grocery store. It includes a finely ground blend of all spice, black pepper, cloves, cardamom, cinnamon, fennel, & ginger)
2 Tbsp. oil*
*(I used olive oil. A peanut oil would be great, too.)
1 yellow onion, finely chopped
4 cups chicken stock
1 Tbsp. Minced fresh Ginger*
*(I use the tube of fresh minced ginger, available in the produce dept of WalMart.)
2 small serrano peppers, thinly sliced
1⁄4 cup soy sauce
1⁄4 cup Asian fish/oyster sauce
2 cups baby carrots
1 Tbs. rice vinegar
2 Tbs. fresh cilantro leaves
2 Tbsp. green onion, thinly sliced
–Pat the chicken dry and season generously on all sides with salt and pepper and the 7-spice powder. Cut into small pieces, about 2″
–In a large, heavy frying pan over medium-high heat, warm the oil. When the oil is hot, working in batches to avoid crowding, add the chicken and sear, turning as needed, until golden brown, about 8 minutes total. Transfer the chicken to a slow cooker.
–Add the chopped yellow onion and Serrano peppers to the frying pan and sauté over medium-high heat until golden, 6 to 7 minutes.
–Pour in 1 cup of the chicken stock and stir to dislodge any browned bits on the pan bottom. Stir in the ginger, soy sauce, fish sauce and vinegar. Transfer the contents of the pan to the slow cooker. Add optional ingredients: I added baby carrots
–Add the remaining chicken stock to the crockpot until contents are covered. Cover and cook on the low setting for 5 hours. The chicken should be very tender and thoroughly cooked.
–Ladle the soup into warm shallow bowls, distributing the chicken evenly. Scatter the cilantro leaves and green onion over the top! Serve immediately.
**I ate it as described above, as a soup, however for my husband and daughter, I prepared white rice and ladled the soup over the rice for their heartier meal.
You’ll try it, too?
I love you, but I’ll love you even more if you use the Pinterest or Facebook Button on the bottom of this post to share it! 😍
Your Friend, Amber