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All good things must come to an end…

All good things must come to an end…

This last year it seems as if Murphy’s Law is in full effect. Just last week it topped the cake. My little birdie of 12 years finally took his last breath. He was the best bird I’ve ever had and was very much loved and spoiled.
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He was originally a birthday present of a 16 year old girl just over 14 years ago and once she got bored of him her little brother took him and wasn’t the nicest to him. Then a friend took him next and he was too busy and Peaches was very neglected. Then I enter the scene and took him on with all his flaws biting and screaming (from the flux of environment he had previously). It took me about 6 months to a year to cure him of his biting and much longer to cure the screaming.
About 6-7 years ago I stumbled upon BirdTricks.com and found a wonderful training program for birds there.
That changed his whole attitude once he was trained and had something to communicate to me his needs without screaming. You know he loves you when he will go and sit at the corner of his cage patiently waiting to be taken out as soon as you walk in the door. It melted my heart every time!
Within the last few weeks I noticed he was sleeping a lot more, not as interested in his food, but more into crawling to the back of my neck to cuddle. His chirp was sounding more pathetic the last week like he couldn’t sing out. It really got me worried. Then last Thursday I gave him a hug and a kiss before I left for work and he felt very week… He didn’t last long after that.
I never thought this day would come so soon. I really had the mentality he would live forever, or at least for another 10-15 years. Nothing can prepare you for the loss of a good friend. And it’s only right to give that friend a proper burial. I’m so glad for my best friend in helping me with that part.

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It is the hardest thing to do to leave a pet and walk away. But somehow I feel as if he served a purpose in my life and now it’s time to move on. Seeing an empty cage is not easy, and nothing could ever replace his love and personality. But all good things must come to an end.
We buried him at Hoyt Arboretum near the Redwood Deck behind one of the redwoods. It’s a very quiet and peaceful place and one of my favorite areas of that park. If you sit and listen you will hear all the wild birds singing to him all day long. It’s bitter sweet.

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I like that it’s a place I can visit over and over even though it’s not easy.

RIP little Peaches…

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Posted by on June 5, 2014 in A day in the life of Jeni

 

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Not your normal Taco…

I have been craving tacos lately and someone brought mexi food into the office for me to be tortured by. So I tried to think of the quickest tacos possible….with little effort…no red meat.
I decided on super green shredded chicken tacos. 😀
They are super green cuz I didn’t want to buy red anything…too expensive! (Ahem red bell peppers…why do you have to cost so much?!?) And the other super is a super food, bok choy. Ya, I’m weird…I dare you to try it! It’s not bitter, it’s just right and loaded with good vitamins. 😉
So here’s how I did it…

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Ingredients:
• 1 lb. chicken breast
• 1 cup chicken broth or stock
• 1 serving of taco seasoning (my recipe below…store bought packets are glutenous)
• 1 onion, chopped
• 1 small bell pepper, chopped (splurge on red if you like, they are $6.99/lb here right now).
• 1 14 oz can black beans, rinsed and drained
• 1 can of corn or fresh/frozen…going for quick here though.
• 2-3 cloves garlic, crushed
• Salt, pepper, cumin, garlic powder, onion powder, cayenne.
• 1 Tbs Grape seed oil
• Guac & salsa (sour fream if you like, but soy cream is GROSS, I call it “Freme” cuz it’s Fake Cream…Freme)
• Taco shells or Udi’s has an AWESOME “flour” tortilla out now. Sooo yummy, make sure you heat it or it will break.
• “Cheese” I use Lisanatti brand Almond cheese in jalapaño flavor, but you have to cook the cheese with the shells or it won’t melt. I’m not a big fan of Dayia.

Taco Operation:
I use my pressure cooker to make the chicken. (Ain’t nobody got time to wait for chicken to cook after a long day of work!)
Put the broth in pot, add taco seasoning, salt and pepper (I totally eyeballed this so do how much you like) Dip the chicken in so it coats both sides. Lock the lid and set timer to 15 min after the rocker starts a rockin.
Cut up onions, and smash your garlic. Add them to a stainless steel sauté pan (a big one because we will be adding lots of ingredients later) with some grape seed oil and the black beans.
The stainless steel caramelizes the onion awesome. Teflon, not so much. The grape seed oil I like using more than olive oil cuz it can handle high heat better.
When onions are closer to done add the bell peppers, corn (if it was frozen thaw it, if its canned, drain it) and spices (Salt, pepper, cumin, garlic powder, onion powder, cayenne). Again I eyeballed this. Make them all grilled looking and delisioso.
Then…rinse and chop green parts of bok choy, pat dry. Shred “cheese”.
By now your chicken should be done.
CAREFULLY take your pressure cooker to the sink and pour cold water over the lid until the needle goes down (I have an antique PC so I don’t know about the digital kind all I know is that if that knobby thing falls of between stove and sink its not gonna be perty).
Take out the chickens, shred with two forks, add it back to the liquid, then drain.
Then assemble tacos! I’m sure you all know how to do that part. 😉
I used the New Seasons guac because I didn’t want to add another step and it was good!
So after this quick meal that took about a million words to describe, here’s the GF taco seasoning…(also do a search for my GF “Hidden Valley Ranch” and “Lipton’s Onion Soup” recipe dupes. You will save yourself some money…and it’s super easy!)

Gf Taco Seasoning
• 4 tbsp. ground cumin
• 2 1/2 tsp. paprika
• 1 tsp. cayenne pepper
• 2 tsp. onion powder
• 2 tsp. garlic powder
• 1 tsp. black pepper
• 2 tsp. chili powder

How To:
Blend all spices in a bowl and use to season any taco meat you are cooking.
*I THINK this is the equivalent of one packet? I don’t remember, I make a big batch so I don’t have to think about it when I need it.

This recipe makes about 12-14 tacos.
Sharing is caring! 😀

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Tonight’s Sunset

Tonight’s sunset called for a few pictures. I love my view. :-]

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Posted by on August 27, 2012 in A day in the life of Jeni

 

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All famous Zucchini Bread!!!

Ok, so I’m a little late posting this, but here’s an Oooolllllddddd recipe which is something that I keep planning on making (even buying the zucs) but never get to doing it.
Ugh!!! Time!!…where’ve you been all my life!?!
Ok, enough drama…please enjoy this for me. I think if you want to make this gluten free use Bob’s red mill all purpose flour instead and add 2 tsp of tapioca starch. (I think). Xanthium Gum didn’t quite keep it all together last time.

Zucchini bread

3 eggs
1 cup olive oil
2 cups sugar
2 cups grated zucchini (about 3 small ones)
3 teaspoons GF vanilla

Beat eggs until light and foamy
Then add oil, sugar, zucchini, & vanilla.

In a separate bowl mix together:
3 cups flour,
1 teaspoon salt
1 teaspoon GF baking soda
1/2 teaspoon GF baking powder
1 cup chopped nuts (optional)
3 HEAPING teaspoons cinnamon.

Slowly while stirring, add dry ingredients to batter.
Grease bottom and sides of loaf pans, add batter.
Bake at 325 for 1 hour. (I usually check the center with a toothpick at 45 min. If it comes out clean it’s done).
Makes 2 loaves.

Here’s a pic that will truly make you LOL! 😀

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It’s been a bit Chili here lately…

It’s been a while since my last post. Been working and been tired, workin on not being tired. I have been craving some different foods lately so here’s a recipe I altered to satisfy that craving. (my cravin was corn)
It’s simmering now and smells spicy! Mmmm very yummy on a cold drizzly pouring wet day.
Enjoy!

Chicken Corn Chili
Ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
32 fluid ounce chicken broth (24 oz. for thicker chili)
1 (8 oz) can water
2 diced tomatoes
1 (4 oz) can green chilies, undrained
1 (1.25 ounce) package taco seasoning
1/8 tsp cayenne
1/4 tsp garlic powder
1/4 tsp red pepper flakes
1/2 tsp cumin
3 whole skinless, boneless chicken breasts cooked, seasoned, &cubed
shredded Cheddar cheese (optional)
sour cream (optional)
Cilantro (optional)
crushed tortilla chips (optional)

Directions:
Place the onion, chili beans, black beans, corn, tomato sauce, chicken broth, diced tomatoes, diced chilies, and diced chicken in a slow cooker. Add taco seasoning, cumin, cayenne, red pepper flakes, and garlic powder, stir to blend.
Set slow cooker for low heat, cover, and cook for 5-7 hours.
Serve topped with shredded Cheddar cheese, a dollop of sour cream, cilantro, and crushed tortilla chips, if desired.

If you added too much spice you might look like this guy. Ain’t he CUTE!! :]

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Keep Portland Clean…eat a pigeon!

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Sinking Sunset

One of the things I love about living up on the hill is the beautiful sunsets I get to watch as the sun slowly sinks away…

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Posted by on April 14, 2012 in A day in the life of Jeni

 

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