Make a Cool Plant Shelf in an Afternoon — No Saw Needed
http://www.houzz.com/ideabooks/24583571/list/Make-a-Cool-Plant-Shelf-in-an-Afternoon-----No-Saw-Needed
Sunday, March 30, 2014
Plant Shelf
http://www.houzz.com/ideabooks/24583571/list/Make-a-Cool-Plant-Shelf-in-an-Afternoon-----No-Saw-Needed
Saturday, March 29, 2014
Great Plants
Great Plants for Lush, Low-Water Gardens
http://www.houzz.com/ideabooks/24467458/list/Great-Plants-for-Lush--Low-Water-Gardens
Friday, March 28, 2014
Paint Colors
Paint Color Ideas: 7 Bright Ways With Yellow and Orange
http://www.houzz.com/ideabooks/24912414/list/Paint-Color-Ideas--7-Bright-Ways-With-Yellow-and-Orange
Tuesday, March 25, 2014
Inspirational Quotes
50 Most Inspirational Quotes in Sports
http://bleacherreport.com/articles/1995651-50-most-inspirational-quotes-in-sports
Thursday, March 20, 2014
Wednesday, March 19, 2014
Monday, March 17, 2014
Recipe for leftover
Recipe for leftover corned beef from St. Patrick's Day?
Lynne Char Bennett
Updated 9:29 am, Saturday, March 15, 2014
Scalloped Potatoes, Corned Beef & Cabbage
Serves 6
If you tire of sandwiches, this is an excellent though decadent way to make use of leftover corned beef and cabbage. You can substitute already-cooked cabbage for the fresh - use about 2 diced cups.
1/4 head large cabbage, about 12 ounces
1/2 medium yellow onion
1 to 2 tablespoons canola or olive oil, as needed
-- Kosher salt and freshly ground black pepper, to taste
4 medium potatoes, about 1 1/2 pounds
8 to 12 ounces corned beef, sliced about 1/4-inch thick or shredded
2 cups heavy cream
Instructions: Move a rack to the upper third of the oven and preheat the oven to 375�. Have ready an 8-inch square baking dish.
Remove and discard the core from the cabbage then cut into about 1-inch dice. You should have 4-5 cups; set aside. Finely chop the onion; you should have about 1 cup.
Add the oil to a large skillet over medium heat. Add the onions and cook until lightly browned, about 6 minutes. Add the cabbage, salt, pepper and a generous splash of water. Cover and cook, stirring once, until the cabbage is tender and bright green, 5-6 minutes. Uncover and cook until mixture becomes dry. Set aside.
Peel the potatoes and slice about 1/8 -inch thick.
Layer about half of the corned beef in the bottom of the baking dish then add a layer of slightly overlapping potatoes. Season the potatoes generously with salt and pepper. Spread the cabbage mixture over the potatoes. Add a second layer of potatoes and season before adding the final layer of corned beef. Finish with the remaining potatoes. Season and then pour the cream over. Cover with foil and place in the oven.
Bake until the potatoes are tender, about 1 hour. Remove the foil and broil until the top is browned, 5-10 minutes depending on your broiler.
Let sit 5 minutes before serving.
Per serving: 475 calories, 12 g protein, 24 g carbohydrate, 39 g fat (22 g saturated), 146 mg cholesterol, 469 mg sodium, 4 g fiber.
Wine pairing: A white such as Grenache Blanc or a ros� will have the acidity to cleanse the palate between bites. For a splurge, try the 2012 Daou Paso Robles Grenache Blanc ($36; 13.7% alcohol).
Lynne Char Bennett is a San Francisco Chronicle staff writer. E-mail: lbennett@sfchronicle.com
Lynne Char Bennett
Updated 9:29 am, Saturday, March 15, 2014
Scalloped Potatoes, Corned Beef & Cabbage
Serves 6
If you tire of sandwiches, this is an excellent though decadent way to make use of leftover corned beef and cabbage. You can substitute already-cooked cabbage for the fresh - use about 2 diced cups.
1/4 head large cabbage, about 12 ounces
1/2 medium yellow onion
1 to 2 tablespoons canola or olive oil, as needed
-- Kosher salt and freshly ground black pepper, to taste
4 medium potatoes, about 1 1/2 pounds
8 to 12 ounces corned beef, sliced about 1/4-inch thick or shredded
2 cups heavy cream
Instructions: Move a rack to the upper third of the oven and preheat the oven to 375�. Have ready an 8-inch square baking dish.
Remove and discard the core from the cabbage then cut into about 1-inch dice. You should have 4-5 cups; set aside. Finely chop the onion; you should have about 1 cup.
Add the oil to a large skillet over medium heat. Add the onions and cook until lightly browned, about 6 minutes. Add the cabbage, salt, pepper and a generous splash of water. Cover and cook, stirring once, until the cabbage is tender and bright green, 5-6 minutes. Uncover and cook until mixture becomes dry. Set aside.
Peel the potatoes and slice about 1/8 -inch thick.
Layer about half of the corned beef in the bottom of the baking dish then add a layer of slightly overlapping potatoes. Season the potatoes generously with salt and pepper. Spread the cabbage mixture over the potatoes. Add a second layer of potatoes and season before adding the final layer of corned beef. Finish with the remaining potatoes. Season and then pour the cream over. Cover with foil and place in the oven.
Bake until the potatoes are tender, about 1 hour. Remove the foil and broil until the top is browned, 5-10 minutes depending on your broiler.
Let sit 5 minutes before serving.
Per serving: 475 calories, 12 g protein, 24 g carbohydrate, 39 g fat (22 g saturated), 146 mg cholesterol, 469 mg sodium, 4 g fiber.
Wine pairing: A white such as Grenache Blanc or a ros� will have the acidity to cleanse the palate between bites. For a splurge, try the 2012 Daou Paso Robles Grenache Blanc ($36; 13.7% alcohol).
Lynne Char Bennett is a San Francisco Chronicle staff writer. E-mail: lbennett@sfchronicle.com
Friday, March 7, 2014
Tuesday, March 4, 2014
Foothill Area of Pleasanton Rental
This property is located in the very Affluent Foothills Area of Pleasanton. Last Renter just left and some work is being done. When ready it will show great. should be ready by February 1st. This is Located near a Superior School District, Easy commute location and close to shopping.
Monday, March 3, 2014
Subscribe to:
Posts (Atom)