I couldn't decide whether or not to post a recipe or a tip.  So I decided to do neither one and show you one of my favorite kitchen tools, the baker's blade.  I always figured a knife works as well, but boy was I wrong.  I made a batch of brownies the other day ------ hadn't been feeling well and thought perhaps it was because I hadn't had anything sweet and high calorie for a LONG time, so surely my ailments must be from lack of sugar and fat, right?   I whipped up the batter, lined my pan with foil (sprayed with an oil spray, of course) and then added LOTS of walnuts to the batter before I shoved it all in the oven.  I love lots of nuts in my brownies, but it makes them very hard to cut into nice even squares.  Not that that really bothers ME all that much; a brownie is a brownie and I'll eat 'em no matter what they look like, but they don't look very nice if you plan on giving any away.  When they came out of the oven I remembered the baker's blade I purchased from my local Avon lady (who just happens to be me) and had fallen in love with it the first time I used it, which was to cut scone dough.  Oh, it worked like a charm on that scone dough.  So I used it on my brownies and it sliced right through those walnut-rich brownies likety split!  Nice even, scrumptious little squares of chocolate delight that didn't crumble a bit when they were sliced with the baker's blade. Works wonders at scrapping dough off the cutting board, too. I can see myself using it to take cookies off a baking sheet.  It works pretty darn good at dicing, too, and it has that nice little area where you hold it so you can use the blade to scoop the diced whatever up and toss it right in your bowl. I challenge any knife to accomplish THAT!  I bet you would like to see a picture of it, wouldn't you?  All right, here it is...............................

Oh sorry about that, those are just the brownies.  Never mind the two missing on the end.  I was feeling faint.  What could I do?

Here it is.  The baker's blade. With a nice plate of brownies in the background.  Never mind the two different exposures on the pictures either.  I had my mind on chocolate and not much else.                

Thanks for stopping by Two Dogs.  Have a lovely week.  Hugs, Shawna

Foo-Foo drink anyone?

Mornin' All! Enjoying the extra sunlight at the end of the day?

Today's Two Dog's post involves saving money and who of us does not want to do that? I love lattes and cappuccinos. A lot. But let's face it, in today's economy it is hard to treat oneself (and they ARE a treat. Some of us might consider them a necessity, but.......) on too regular a basis. And I love saving money. A lot. So several years ago, even before the big downturn in available funds, I ran across this little machine in the nearest Walmart and for the price of 9 foo-foo coffee drinks I got my very own espresso maker. Now I know it's not the "real" thing (those cost HUNDREDS) and the drinks are not "exactly" the same, but it does a fair job and I save a lot of money that can go elsewhere ----- think scrapbooking and card stuff :-)

The long dohickey on the right side is the milk steamer and I don't use it. It works well enough, but is a real pain to clean and I am an instant gratification/let's not make it harder kinda gal so I choose to warm my milk in the microwave while the little wonder is making the espresso and then use one of those little handheld blender thingymabobs to whip some air into the warmed milk. They are battery operated and work really well. (I have actually whipped small, very small, batches of heavy cream with it.....). So what I have in about 3 minutes is my version of a foo-foo drink. Flavored with vanilla and a little cinnamon sprinkled on top if I am feeling especially 'stravgant. Just a thought. Remember Two Dog's philosophy: Save where you can so you can spend where you want. Thanks for stopping by. Hugs, Shawna

It's been a wild ride around here.  All the snow that has been falling (40 inches from a couple different storms) has meant a lot of shoveling.  I am regaining my muscles.  And falling into bed exhausted at night.  But the crafting time has been nice *grin*. 
Today I wanted to share a little tidbit of information with you regarding shaving your legs.  I know ---- I dread that little chore, too, and truth be told I don't shave them all that often in the winter.  Adds a bit of insulation, you know?  When it starts getting long enough to braid, then I begin to think it is time to do something about it.  :-)  When that defining moment arrives and I DO screw up my courage to sit on the edge of the tub with legs exposed to the cold and get 'er done I use hair conditioner instead of shaving cream.  Cheap hair conditioner.  It's less expensive than shaving cream and actually works better.  It will leave your legs wonderfully soft and moisturized.  What are you waiting for? Go --- run right to the bathroom and try it! And let me know what you think.  Thanks for stopping by Two Dogs.  I leave with you a couple pictures of Toonie Mae Hound, Princess Dog of Burney.

          Just taking care of business is SO exhausting! And mom is so cold she can't get a clear picture.

If this photo looks a little weird, it is because it is on its side.  I went back into my photo program and resaved several times and each time it loads into my blog on its side.  Sorry about that, but this was a pretty impressive icecicle and I wanted to share.  Have a wonderful week.

Fabric softener

Hi there!  So glad you could stop by Two Dogs today. Did you have a nice weekend?  It was absolutely gorgeous here but that's about to change darn it.  Guess one can't complain, really, since it truly is still winter. Oh well, there's lots to do in the house and I have several paper crafting projects in the works, so I will be content to snuggle in and just go with it.  Like I could change it, right?  *grin*.
Today I want to tell you about yet another use for vinegar.  Vinegar as fabric softener.  You can't get anything cheaper than vinegar, and it really does work. Adding 1/2 cup of vinegar to the rinse cycle of your washing machine saves you from buying a separate laundry softener. The vinegar works naturally to soften your laundry and it also breaks down your laundry detergent for a cleaner rinse.  This means less detergent is left on your clothes for those with sensitive skin. And don't worry about that vinegar smell sticking around; the odor disappears as your clothes dry. So do you use white or apple cider vinegar?  I don't find any difference and actually use whatever I have on hand.  And I always have vinegar on hand! Have a wonderful week my friends. 

Another Monday....

and I am still treading water.  The trial I served on took up the better part of three weeks, but we finally wrapped it up on Thursday.  I worked at the Mort on Friday, worked on my end-of-the-year bookkeeping for the salon on Saturday, worked in a couple clients before church on Sunday and then spent the rest of the afternoon in the Sun Room Studio getting it cleaned up and organized ---- a job that has been looming over my head for months.  However, I made great progress today and am pretty happy with myself. I will spend this morning out there, too, enjoying the beginning of a new day and will hopefully get the rest of it done.  So guess what that means?  Another week has gone by and I have nothing to share with you --- no tips, no recipes, no nothin'. Or do I?
Maybe a little bit of insight......  Do you have a box or drawer or closet that you have been meaning to clean out and organize?  Work yourself up to get around to doing that.........it will make you feel WONDERFUL to accomplish it no matter how big or small your project is.  I know getting the four boxes in my craft room gone through and the stuff filed, put away, or thrown away has been very good for me.  I can feel my creative mojo coming back.
Thanks so much for stopping by!  Have a fabulous week.  I know I will.... more sunshine is predicted!

Jury duty.........

Hi all!  How was your weekend?  Mine was pretty busy trying to catch up on things that I didn't get to take care of during the week like salon appointments --- my clients', not my personal appointments --- due to jury duty.  Unfortunately it is not over yet and most likely I will have to go back for at least a couple of more days. Then I am off the hook for at least a year and will be keeping my fingers crossed that it is a LOT longer than that.  This is the third criminal trial I have sat on and really feel I have done my civic duty and would like the honor to be passed to someone who has not experienced the whole process.  The wheels of justice is truly an honor and privilege and very interesting, but traveling 100 miles round trip for several days out of the week (this is week three) gets kind of spendy so I will be glad to have this behind me.
Has anyone tried the pasta recipe I posted last time?  I am almost ready to cook it again!  Love that stuff!Someone wondered about putting the rind in along with the brie, and yes that is what you do; it wasn't a printing error.  There was also some concern about the rind and cheese melting, and yes, it does melt.  Just cut your cheese in smallish pieces and stir thoroughly.  You might want to put a lid on the pot for a few minutes if you are working in a cool kitchen, but it will melt, I promise.
I don't have anything new for you this time due to time constraints, but please check back next week. Everything should be back to normal by then.  Well, MY version of normal anyway :-) Have a fantabulous week!

Recipe

Good Monday to you; hope you had a good weekend.  I had a little post ready to go concerning more uses of the wonderful handheld steamer I told you about in an earlier post, but I got sidetracked and had to share this fabulous pasta recipe with you.  It came from a dear friend of mine just in time to serve over the holidays.  It is super quick, extremely easy, and everyone from my two sons to all the grandchildren loved it.  With my picky crew, that is saying something.  There is usually one in the group that doesn't like something, but not this time.  ENJOY!

Tomato Brie Pasta



1 lb. linguine   (you can use any kind of pasta.  I used rotini)

1/2 cup olive oil

1 brie cheese (8 oz), cut into small cubes (rind and all)

3 cloves garlic, minced

3 large tomatoes, chopped

1 cup fresh basil leaves, thinly sliced

1/2 t. salt

1/4 t. pepper (I always use more pepper)

1/3 cup parmesan

Cook your pasta according to package directions.  While it is cooking combine the oil, brie, tomatoes, basil, and the spices.  Mix well.  Do not cook the sauce.

When the pasta is cooked drain and pour the sauce over the hot pasta and toss to coat.  Sprinkle with parmesan. 

I hope you enjoy this recipe as much as me and my family did.  We thought it was YUMMY!

Thanks for stopping by!