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Day One -- Getting Ready

March 11th, 2009. Day One. Getting Ready.

I'm calling this Day One as it's our first full day here. My daughter started a list of all the things she wants to do today.

Day Zero -- Getting There

March 10th, 2009. Day Zero. Getting there.

Well, after weeks of anticipation and preparation, today we start our journey. Mom and Dad picked us up at 4:30am and took us to the airport.

Dill Pickled Carrots

Dill Pickled Carrots
(Nov 2008)

I had lots of small carrots this year, so figured pickling was the best way to go.  This is what I did.  I will add tasting notes later.

UPDATE: Well, I ate one jar already.  I guess that means they're okay. They might be a touch too spicy for my 6yo, but I thought they were very good.  (Actually, she dove into them too, so maybe not too spicy.)

Valiant Jelly

Valiant Jelly (2008)

5 lbs of Valiant Grapes, picked October 6th and 7th.
1 1/2c water
7c sugar
1 pkg Certo

Balsamic Chicken

2 tbsp olive oil
2 tbsp white wine
1 tbsp minced garlic
1 tbsp chopped parsley
1 tsp lemon juice
salt and pepper
Marinade the chicken pieces (breasts, or thighs work) for a few hours at least

Roast potatoes:
(Get these going just before you start cooking the chicken)
peel and cube 4 medium potatoes
2 tbsp olive oil
1 tsp rosemary
2 tbsp lemon juice
Coat potatoes with mixture.  Add salt and pepper.
Roast in oven @ 375F

Easy Bake Oven Cake

Yellow (Vanilla) Cake

"Ritz" Crackers

Salted Butter Crackers

Pickled Carrots (Kim's Recipe)


Anna's soup (garlic)

8 cups chicken stock
3 cups good bread diced, processed into pieces no more than 1/2 inch.
1/2 cup olive oil
1 whole head garlic peeled and minced
salt to taste
1 teaspoon paprika
4 eggs


Heat the stock.  In a frying pan, heat the olive oil, then toss in the bread crumbs and stir until browned.  Stir in the paprika and garlic and saute a little longer until the garlic aroma is released.  Scrape into the simmering stock, washing out the pan to get every bit of flavour.  Simmer for 20 minutes.


Mom's Lasagna

(with my modifications)

19oz stewed tomatoes (w italian seasonings)
5.5oz tom paste
1lb ground beef
2 cloves garlic
1/2 lb mozzarella cheese
8 oz cottage cheese or 8-12 oz Ricotta
1 1/2 to 2 tsp oregano (used frozen fresh)
8 oz noodles (cook ahead of time)

Brown beef.  Add tomatoes, paste, oregano, and garlic salt to make sauce.

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