Needing Something New!

Well, I decided we needed something new on here. And I'm a slacker. I have really fallen behind on family reunion stuff. As everyone can probably see from the voting, the t-shirt slogan that won is:

Lymans -- not just a bunch of stiffs!

As we are now in June, that leaves us with 5 months to finish up our planning for this shindig. Are we all pretty happy with things as they are right now? Anybody need anything?

Well, I can't think of too much else to say at the moment. But, I figure we always need a picture!

So, this is a bunch of bathing beauties and one bathing studly around Summer 1990 -- the same year the cockroach fell out of the sugar.

Love to all!

happy family

Happy Mother's Day

I love you all!! Even if you're not a "mother" I am sure that you have affected someone's life in such a way that was caring and nurturing and loving and kind hence making you a MOTHER. (Sorry men, your turn is next month)-Tarylyn

I Should Be Writing a Paper

But this is more fun :).

So, last night I tried two new recipes. One I got from Julie; and one I kind of used multiple recipes and decided how I wanted to do it...

So, here we go -- with pictures included, Elka :).


Main Dish:
Tater Tot Casserole
1 lb. hamburger meat
1 can cream of mushroom soup
onion powder to taste
2 cups shredded cheddar cheese
2 lbs. frozen tater tots

Brown beef, drain off grease. Sprinkle with onion powder to taste. Add can of cream of mushroom soup and mix well. Add about 1/2 of the shredded cheese to meat mixture and mix until the cheese is melted. Transfer to a 9x13 baking pan. Top with tater tots. Bake at 450 degrees for 20 minutes. Top with the rest of the cheddar cheese and bake another 5 minutes or until cheese is melted and tater tots are heated through.


Side dish:Roasted Vegetables
1 zucchini
1 yellow squash
1/2 large green bell pepper
1/2 medium white onion
1 medium tomato
salt and pepper to taste
garlic powder to taste
mozzarella cheese (about 1 cup at least)

Slice all vegetables relatively thin (between 1/4" and 1/2") so they can roast quickly. Spread them out on a baking pan (use foil if you want to be lazy like I am, because then I don't have to wash the pan, just throw away the foil!!!). Salt (salt is optional) and pepper and garlic powder to taste. Mix up the veggies to get them all seasoned. Bake at 450 degrees for about 10 minutes. Pull out of oven, and sprinkle with mozzarella cheese. Bake an additional 5 to 7 minutes to melt cheese. (I'd say this recipe could probably serve 5 people, but it would be easy to make more of it).

And hey, I'm not a fan of squash and zucchini, but I think this is delicious! And it's a good way to get in some veggies!

to nilla, with love

because i know you love snakes...

i'm going to post this on our blog, but didn't want to overload my pictures for the week! (i know my adoring fans thrive on my words! *sarcasm*)

we went to the rattlesnake roundup.

yes, i ate some.

here is my experience...
(at this point i've realized it's really chewy, cartilagey, and filled with bones. in fact it was like a 3 inch section of the snake cut up, intestine free, and deep fried... ok, i'm grossing myself out! elliott actually watched them butcher a couple; he even got video of the still beating heart. gross. yes, i do plan on sharing that.)

i don't think i need to relive this experience, but at least i can say i tried!

C

Corn, Tomato, and Shrimp Saute

Hands-on Prep: 10 minutes

Cook: About 10 minutes

Serves: 4

2 ½ tablespoons olive oil

1 pound peeled and deveined medium shrimp

½ cup chopped onion

2 garlic cloves, minced

1 ½ cups fresh corn kernels

2 cups cherry tomatoes

½ cup chopped fresh basil

¼ teaspoon salt

¼ teaspoon coarsely ground pepper

1 Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook until lightly golden, about 1 minute on each side. Transfer the shrimp to a plate.

2 Heat the remaining ½ tablespoon oil in the skillet. Add the onion and garlic; cook, stirring frequently, until the onion begins to soften, about 1 minute. Stir in the corn and cook until crisp-tender, about 1 minute. Add the tomatoes and cook about 1 minute. Add the shrimp and cook, stirring frequently, until heated through, 1-2 minutes. Remove the skillet from the heat and stir in the basil, salt and pepper.

PER SERVING (1 cup):

290 Cal, 12 g Fat, 2 g Sat Fat, 0 g Trans Fat, 172 mg Chol,471 mg Sod, 23 g Carb, 3 g Fib, 26 g Prot, 80 mg Calc.
In a pinch, frozen corn can be substituted for the fresh.

i just made this for myself for dinner. i'm a healthy serving size eater, so i would suggest that this recipe would only serve three if eaten by itself, four if you serve over steamed rice. also, i used sliced grape tomatoes, purple onion, and frozen corn. i also added the basil while it was still over the burner and it turned out alright.

anyway, this recipe gets better with time. you know, the longer it sits...

nilla, don't get used to the picture with the recipe. this will not be a regular thing. don't you judge me! :)

and family, start commenting! i feel like a loser checking this blog every day and reading just my thoughts!!! i need you!

Bathing Studlies

Well, since I did a bathing beauties post before, I figured I would do one of the bathing studlies. Because don't we all need to see pictures such as this :)? And besides, I figured it was time for me to put something new up.

So, check out these two squeaky-clean stud-muffins.