Let’s go Bling-Bling Today.

Seriously, these two bracelets can be used to complement a semi-formal kind of outfit as well as one with jeans, high heels and a nice casual cardigan.

The bracelets can be used together or separately.
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Enjoy!

More of the good stuff that all women love, jewelry. In this case more bracelets.

Since bracelets are so popular now, I decided to run this and next month’s “Crafty Monday’s” posts totally about the bracelets that I made this past Christmas for my family. I love them and I am sure that you will love them as well.

Today’s post shows a neutral color triple bracelet that can go great with any outfit. Awesome!

Purple and lavender are very popular color and I just happen to love them. Browsing through the beads shop, I found these babies and decided to combine them to make a 3-strand bracelet. I added other leftover silver beads that I had from another project and then came up with this beautiful piece. Don’t you think? Smile.

Time to go to the bead shop to learn how to make your own pieces friends.

I just couldn’t help it when I met Jedi and had to do a final post just about him.
You can tell that of course; he is a puppy. However, not like any puppy, just few months old, he is already following commands.

His “brother” asked him to sit and he did it in no time. Then he asked him to rollover and though it took a couple of minutes, he got it and did the best he could.
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Finally, and unfortunately, we all had to go; however, I was so grateful that his “brother” allowed me to hug him, kiss him, squeeze him and tell him, until we meet again, The Force will be with You!

I cannot believe this is already my third “Family Dogs Montage. There are so many cute dogs that they deserved to be seen, hear their stories and best of all, enjoy them. They have names like: Fin, Sadie, Suiza, Harper, Julie, Cooper and Cosmo.

In this montage I photographed a dog special to my heart. When I met him, his owner told me that he was deaf. Well, I have deaf twins married to deaf husbands. Therefore, I immediately bonded with him. Smile.

I am sure that if you are a dog owner, you all have plenty of stories to tell as well, especially, from the time they were puppies and also as they grew up. They are all amazing family members. Dogs are and will forever be the most wonderful creatures to love. 

If dogs could talk I bet you they would be talking about how much they love us, how happy they are to be a family member, and how happy they feel at home with their blankie’s and toys. Furthermore, how much they enjoy the company of their "brothers, sisters and parents", smile. Don’t you think?

In this montage Cosmo, the black Labrador in my cover photo, with the green collard, was telling me so seriously how forever grateful he is to his “parents” who were so thoughtful and kind to rescue him. Thank God for them!

Another story to tell is the good work that Homeward Trails Animal Rescue is doing. Suiza, the cute dog with the pink leash, was rescue from a town in Puerto Rico and brought to Virginia, where a super nice family adopted her. Priceless!

I ended my montage today with a photo of the sweetest dog. When I ask to pose for a photo, he/she gave me more than that, a big smile! PRICELESS! 

I am so amazed and happy to see that we have quite a number of dogs in my neighborhood. They are of all breeds, colors, size and especially, they are adorable and friendly and I must say, well behaved!

During my morning walks I was lucky to meet some of them and their kind owners. There are so many that I forgot most of their names; however, I remember some, there is a Dodger, and Ginger, Dakota, Chancey, Scout, Cosmo and believe it or not, Chelsie, (yes like in Clinton, smile).
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So, I decided that since I have been capturing quite a lot of them in photos, I will plan for at least 3 post showing you all these sweet beauties.

So that you can cook with the FLAVORING YOUR MEALS ingredients that I posted during the past two days; (Culantro and Cilantro Sofrito-Molido) here is one of my crazy recipe’s for you to try and use them, smile.
 
This soup has an overload of flavors and a super cute green color. Popeye would have been so proud of me. The green ingredients include: Green cilantro, green culantro, green pigeon peas, green peas, green baby spinach and finally, green avocado. My husband left his plate totally clean, seriously, I mean it! Smile.
 
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $8.99 or $2.99 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 3 to 4 servings
 
Ingredients
½ lb. of country style ribs ($2.50)
1 tbsp. Angie’s basting oil (.40)
1 tbsp. Webber Roasted Garlic and Herbs (.30)
1 15 oz. can of Goya Green Pigeon Peas, drained and rinsed (.99)
½ c. frozen peas (.35)
2 frozen cilantro cubes (.25)
2 frozen culantro cubes (.25)
2 c. chicken broth ($1.25)
4 large ñame pieces cut in 1” cubes, thawed ($1.20)
2 c. chopped baby spinach ($1.50)
 
Directions

1. Clean the ribs of all fat and cut in 1” pieces.

Season with 1 tbsp. Angie’s basting oil and 1 tbsp. Webber Roasted Garlic and Herbs.

1. Cut the thawed ñame pieces in 1” size cubes. Set aside.
2. In a saucepan, on med-high sauté the ribs cubes in its own marinade until golden.
3. Add the drained/rinsed pigeon peas, stir.
4. Add the cilantro and culantro cubes, the chicken broth, ñame and stir well.
5. Reduce the heat to low and simmer for 10 minutes.
6. Add the chopped spinach about 5 minutes before serving and slice the avocado.

 
My Link:
​Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
 
DONE!

​Yesterday, we discussed Cilantro Recaito to enhance the flavors in your meals. Today, we will discuss another herb that is not that easy to find in most mainland groceries stores, CULANTRO; also called Culantrillo, an herb that will provide an amazing flavor to your stews, soups, beans, etc. You could find this herb in some Asian and Hispanic markets and if you do, just grab it and run with it, so worth it.
 
Today’s preparation is so simple, it only uses two ingredients and you can make it in no time, freeze it and use it for quite some time.
 
Approximate Prep and Cooking Time: 10 minutes
Approximate Cost: $2.10
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: Approximate 1 cup in liquid form or 8
 
Ingredients
1 c. low sodium chicken broth (.60)
10 Culantro leaves, washed ($1.50)
 
Directions
Clean and cut the Culantro leaves.
In a food processor or blender, add the 2 ingredients and process.
Oil spray a muffin baking mold.
Pour the Culantro Molido into the mold, not filling it to the top and then freeze it.
Once frozen, take them off the mold and place in a plastic bag, seal it well.
Place back in the freezer to use in dishes such as soups and stews at a later time.
 
HACK: YOU CAN DO THIS PROCESS WITH ANY OTHER HERB, BASIL, PARSLEY.

Yes, regardless of using the fresh or the frozen form, time and time again this herbs and garlic seasoning will deliver a combination of flavors second to none, is no rocket science. For fresh one day homemade, simply combine herbs, peppers, garlic and onions, add water (I prefer chicken broth instead of water), put it all in your blender or food processor and boom, done. (Any leftover? Freeze it, continue reading…)
 
You can also make it for the whole week. Just increase the ingredient amount, pour the mix in a cupcake pan and freeze it. (Also, you can use an ice cube mold to get it in smaller cubes.) If it’s too thick, add more chicken or beef broth, it will help to pour into the mold.

This is mainly the base of many Spanish dishes and also, is very easy to use. When you use it fresh (not frozen) just add 1 tbsp. olive oil to a skillet, then carefully, add 1 or 2 tbsp. of Recaito Molido and stir well, (that is called SOFRITO and you can sauté fresh ham in olive oil before adding the Recaito to make sofrito). Next, add either tomato sauce, beans for stew or the meat, etc... Done.

Approximate Prep and Cooking Time: 15 minutes
Approximate Cost:  $2.55
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings:  this recipe renders about 1 cup or 12 frozen cubes
 
Ingredients for Cilantro-Broth RECAITO Molido
½ large onion chopped (.20)
6 cloves garlic (.30)
1c.  of Cilantro, chopped large (.30)
6 large Cuban oregano leaves (.20)
¼ c. Italian oregano (OPTIONAL) (.20)
6 large Culantro long leaves (OPTIONAL) (.35)
½ green or red pepper (.35)
3-4 baby sweet peppers (ajicitos dulces) (OPTIONAL) (.20)
½ to ¾ c. chicken or beef broth or stock (or more if needed) (.45)
 
Directions
Clean and cut all the ingredients above mentioned.
In a food processor or blender, add and process all the ingredients listed. (if it gets too thick you can add more broth so you can pour into the molds.)
Oil spray a cupcake baking mold.
Pour the Recaito Molido into the mold, not filling it to the top and then freeze it.
Once frozen, take the 12 Recaito Molido-cakes off the mold and place in a plastic bag, seal well. (Write on the bag so is not mixed with your other frozen herbs).
Back to the freezer again to use in soups and stews at a later time.