Apr 17 2012

Lab Tester!

Category: In The Studio

Lab Tested Necklace

 

 

A client of mine, Mary Hooker,  placed an order today. Her friend Mark started Dogs4Diabetics and recently lost his dog Armstrong.

Armstrong was the very first diabetic alert dog and Mark’s own dog.  Since Mark works closely with Guide Dogs and testing/training Dogs4Diabetics dogs, Mary wondered if I could make my “lab tested” necklace with the text “lab tester.”  Easy enough for me to do. I  hope it softens the blow…  So sorry Mark.  R.I.P Armstrong.

 BTW Mary is the owner of Yellow Neener Photography, on location pet photos capturing the essence of your pet. (Humans not excluded.)  If you’re in need of some fab photography give her a call, email or visit her website, 925.586.2492  yellowneener@gmail.com, http://www.yellowneener.com

 

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Or, if you are in town, come see all my newest art at the

Auburn Old Town Gallery in Auburn California


Apr 11 2012

Moroccan Chicken with Lemon & Olives ~ Crock Pot

Mmmm! Smells Heavenly!

I had my folks over this weekend. We went wine tasting in Grass Valley and came home to the most fragrant, yummy smells coming from the crock pot. What could be more perfect than coming in from a blustery day and having dinner ready?

Moroccan Chicken with Preserved Lemons & Olives

I like alot of seasoning. You can use less of any of the spices.

 I also don’t salt this as the lemons & olives will add saltiness to this dish.

Browning the chicken.

Combine spices in large bowl:

  • 2 teaspoons paprika

  • 2 teaspoon ground cumin

  • 2 teaspoon ground ginger

  • 1 teaspoon tumeric

  • 1 teaspoon cinnamon

  • 1/4 teaspoon freshly ground pepper

 Coat 8 chicken thighs (bone in or not, skin on or not) in seasoning

and let rest while you prep the remaining ingreds.

These are a few of my favorite things!

Prep & Gather the following:

  • 3 cloves garlic, minced

  • 1 onion, chopped

  • The peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips

  • 1 cup green olives, pitted

  • 1/2 cup chicken stock

  • 1/2 cup raisins

  • 1 lb mushrooms, washed & quartered

Brown the chicken on both sides (in batches) in a fry pan with a healthy amount of olive oil. Meanwhile put onion, garlic, raisins & mushrooms into your crock pot. When you are done browning the chicken place it on top of the veggies in the crock pot.  Top with lemon, olives and chicken stock. Cover and cook on high 4-6 hours or on low for 8 hours.

I served this over garlic mashed potatoes with roasted asparagus. Fantastic!

What we did while the crock pot cooked :)

 

 

 

 


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