Hi everyone--I'm sorry for my lack of posts lately, It's not laziness on my part, Atlantis Home is actually undergoing it's first makeover! We are planning on launching tomorrow, so I'm trying not to complicate things. Atlantis Home may even go down for a couple of days, but I cannot wait to show you all the new and improved Atlantis Home!!! Thanks to everyone for reading!!
I have temporarily shut down our site. There were so many problems with it last week--I have no idea what is going on with it, we should hear back soon. I apologize for all the trouble. We just started invoicing for the first shipment of beetles, and Karen picked up our second order today. We will be shipping those all week!
I made these last night. Very delicious!! Recipe to follow, from October Cooking Light magazine.
BRIE, APPLE and ARUGULA QUESADILLAS
1 tablespoon Dijon mustard
2 teaspoons apple cider
3 (10 inch) flour tortillas (white or whole wheat)
6 ounces Brie cheese, rind removed and cut into 1/4 inch thick slices
1 fuji apple, cored, peeled and cut into 1/4 inch thick slices
3 cups arugula
3/4 teaspoon freshly ground black pepper
Combine mustard and cider in a small bowl; stir well.
Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 teaspoon of the mustard mixture. Place one tortilla mustard side up, in pan. Arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange one third of apple slices over cheese; top with 1 cup of arugula. Sprinkle with 1/4 teaspoon pepper.
Fold tortilla in half, press gently with a spatula.
Cook 2 minutes on each side or until golden brown. Repeat process with remaining two tortillas. Cut each finished quesadilla into 3 triangles.
I understand there were problems on the site last night. Thank you for letting me know! I apologize, Karen and I are so frustrated, but we are trying to get it worked out. I don't think I know anyone that has had more site problems than us--so sorry!
This is one of my favorite recipes. I originally found this in an issue of House Beautiful years and years ago. I have adapted it over the years to my own liking! Besides orange chocolate chippers, this is the recipe I am asked for most often. It's really delicious, and you get a huge serving of your daily veggies. It does take a little time with all of the chopping, but it's well worth it!
JUDY'S CORN RELISH
Fresh corn kernels removed from 6 ears of corn
3 medium stalks celery diced
2 large carrots, diced
1 red bell pepper diced
1/2 to 2/3 of a red onion, diced depending on how much onion you like
1 bunch green onions sliced
Apple cider vinegar
Salt and pepper to taste
Place corn kernels, red onion, celery, red pepper, and carrots in a large pot of boiling water and blanch for 1 to 1 1/2 minutes. Remove and quickly plunge vegetables into a large bowl of iced water to shock, and stop the cooking process. Drain vegetables in a colander and return to a large clean bowl.
Mix dressing. 1 part apple cider vinegar to 3 parts olive oil. Make just enough to coat the vegetables. Toss vegetable with dressing and chopped green onion, season with salt and pepper to taste. Chill in the refrigerator. This lasts several days!
Since the girls and I don't have regular broadcast TV, we love to watch shows via the computer. Our favorite new site is Hulu.com. It's such a great site--easy to navigate, and full of the most random shows from all different eras. My favorite right now is Rod Serling's Night Gallery. Does anyone remember this show? I loved it when I was a young girl. The sets are incredible, and I love all of the creepy 70's victorian fashion.
Last night I made old fashioned comfort food--macaroni and cheese. Carol is coming down with a cold, so it seemed like the perfect thing to make for her.
A simple salad was all that was needed to complete this meal. Recipe to follow.
MACARONI AND CHEESE
5 tablespoons butter
1 pound elbow macaroni
1/2 up all purpose flour
6 cups whole milk
2 cups grated Gruyere cheese. (8 oz)
1 1/2 cups grated Cheddar (6 oz)
1/4 teaspoon cayenne pepper
Heat oven to 400 degrees. Butter a 9 x 13 inch baking dish or some other shallow 3 quart baking dish.
Cook the pasta according to package directions.
Wipe out the pasta pot and melt the butter over medium heat. Add the flour and cook, stirring constantly for 2 minutes (do not let it darken). Still stirring, slowly add the milk. Cook, stirring occasionally , until the sauce thickens, 6 to 8 minutes.
Add the Gruyere, Cheddar, cayenne, and 1 1/2 teaspoons salt and cook just until the cheese starts to melt. Mix in the pasta. Transfer the pasta mixture to prepared baking dish and bake until golden, 25 to 30 minutes.
*I omitted the salt. It seemed like too much, and it tasted fine with out it.
I found this little guy in my window last week. He is safely outdoors now, I don't want a repeat of the Fido incident! This is a green Anole. They are often called Texas Chameleons because of their ability to change colors. They're so cute--but very territorial.
Thanks for all of the input on my kitchen cabinets. After much thought, I decided to go with the open shelving. My very old cabinet fronts were going to be a little tricky, and expensive to face with glass panels. I'm really liking the open shelving!
These are the existing cabinets finished out. We tried to use as little new building material as possible.
I opened two more cabinets on the opposite side of the sink. Here is my new light fixture awaiting a lot of work. I love it! The crystals will be attached Monday. I'll get more pictures then.
Most of the kitchen has not been grouted yet. I decided on a canvas colored grout, and it looks really nice. We used extra large shims when laying the tile for a more "brick" like look.
(sorry for the murky lighting)
I was going to replace my pot holder with a new light fixture over the table, but I can't part with it. I use it constantly. One of the lights had permanently burned out, so it was taken down and rebuilt, and now it's good as new!
Hope everyone had a great weekend, and that you're in much cooler weather than we are here in North Texas!