So, the other day, my friend Leslie tagged me to list ten things Chris loves, which I did. Then I thought about it and decided to switch that around and list ten things I love about Chris. So here it goes (again, in no particular order)!
1) I love his eyes - they are a wonderful hazel color.
2) I love how great he is at managing our family's finances; I never worry about whether or not we have money in the bank.
3) I love how, when I'm sad, he makes me laugh; really, I just love how he makes me laugh all the time.
4) I love watching him watch a funny movie because I love hearing his laugh; he has a great laugh.
5) I love that he reads his Bible and prays nearly every day; he is so faithful in that.
6) I love the way he teaches the youth at our church and comes up with these great nuggets of wisdom to share with them.
7) I love how important family is to him.
8) I love how patient he can be with me, even when I am being a rudeface.
9) I love that he washes dishes after I make dinner.
10) I love that he loves me for who I am. I know that sounds cheesy on the surface, but he accepts and loves me in the way that Christ has loved me - with all my imperfections. See here.
As I was finishing this list, I realized that I could think of several more things to list which is cool because it makes me realize how blessed I am to have a great husband. I love especially how faithful he is to us - I know his commitment to me is unfaltering and that alone is something to be incredibly grateful for, especially with today's divorce rate. I'd like to come back to this post in a year or two and see what new things God has given me to love about Chris.
So, since Leslie tagged me, I'm tagging her back. :)
Friday, November 28, 2008
Tuesday, November 25, 2008
Ten Things Chris Loves
So, Leslie tagged me to list ten things Chris loves, so here it goes....besides God, me, and his family, Chris loves (in no particular order):
1) FOOTBALL, above all else, the COWBOYS...yes, I know anyone who knows us knows this.
2) Playing on his X-Box.
3) Reading Stephen King novels.
4) Going hiking in the woods.
5) Star Wars and Star Trek.
6) His mom's mashed potatoes.
7) Red velvet cake on his birthday.
8) The youth at our church.
9) Playing games with friends.
10) the Soup on E.
And now, I tag.....DIANE!!!
1) FOOTBALL, above all else, the COWBOYS...yes, I know anyone who knows us knows this.
2) Playing on his X-Box.
3) Reading Stephen King novels.
4) Going hiking in the woods.
5) Star Wars and Star Trek.
6) His mom's mashed potatoes.
7) Red velvet cake on his birthday.
8) The youth at our church.
9) Playing games with friends.
10) the Soup on E.
And now, I tag.....DIANE!!!
Tuesday, August 12, 2008
Black Bean Dip
I'm also a fan of anything that involves very simple ingredients, especially those you find in your cabinet all the time (those staple items). My friend, Hope, makes a particularly delicious bean dip. I attempted to make something along the lines of what I remembered. I failed miserably at the making it something close to Hope's recipe part. However, what I did create was surprisingly yummy (and not just according to me!) Here's my Black Bean Dip recipe:
Black Bean Dip
1 small handful of diced onion
A pat of butter (maybe a tablespoon?)
1 can of black beans, drained but not rinsed
1 can Rotel, drained but not rinsed
1 small teaspoon of garlic
A little onion powder
Red chili pepper flakes to taste
About 2 cups (a lot) of cheese (your choice - I have used Cheddar/Jack cheese mixtures for a milder touch, and Pepper Jack if you want something a little spicier)
Put the butter in a pan and melt. Sauté the onions in the butter, until very lightly sautéed (not changing color too much – if you want to cut down on spiciness, sauté them longer; if you like spice, add more onions or don’t sauté them at all). After you drain the beans and Rotel, add them to pan on medium heat. Bring to a light boil (just some bubbles in the liquid). Add the garlic, onion powder, and red chili pepper flakes. Turn down to medium low. At this point you want the mixture hot enough to melt the cheese you are about to add, but not hot enough to be bubbling, otherwise it will be messy.
(I used an immersion blender for this next part - see http://en.wikipedia.org/wiki/Immersion_blender. However, you could probably puree the mixture in a blender or food processor and then add it back to the pan, bring the heat level back up, and slowly stir in the cheese.)
Using an immersion blender, begin to puree the black bean mixture, while the pot is still on the stove on medium-low. As you puree the mixture, add a shredded cheese of your choice, one handful at a time. I used a Cheddar/Monterrey Jack mixture, but if you want extra kick, try some pepper jack. It is really important to add the cheese in handfuls and completely blend in each handful before adding the next one; if you don’t, or if your heat is too low, you will end up with a black bean mixture that has a cheesy glob in the center. Add cheese until it has reached your personally desired level of cheesiness (I used about 2 cups). Once it is thoroughly blended, transfer to a bowl and serve hot with chips.
Enjoy!
Black Bean Dip
1 small handful of diced onion
A pat of butter (maybe a tablespoon?)
1 can of black beans, drained but not rinsed
1 can Rotel, drained but not rinsed
1 small teaspoon of garlic
A little onion powder
Red chili pepper flakes to taste
About 2 cups (a lot) of cheese (your choice - I have used Cheddar/Jack cheese mixtures for a milder touch, and Pepper Jack if you want something a little spicier)
Put the butter in a pan and melt. Sauté the onions in the butter, until very lightly sautéed (not changing color too much – if you want to cut down on spiciness, sauté them longer; if you like spice, add more onions or don’t sauté them at all). After you drain the beans and Rotel, add them to pan on medium heat. Bring to a light boil (just some bubbles in the liquid). Add the garlic, onion powder, and red chili pepper flakes. Turn down to medium low. At this point you want the mixture hot enough to melt the cheese you are about to add, but not hot enough to be bubbling, otherwise it will be messy.
(I used an immersion blender for this next part - see http://en.wikipedia.org/wiki/Immersion_blender. However, you could probably puree the mixture in a blender or food processor and then add it back to the pan, bring the heat level back up, and slowly stir in the cheese.)
Using an immersion blender, begin to puree the black bean mixture, while the pot is still on the stove on medium-low. As you puree the mixture, add a shredded cheese of your choice, one handful at a time. I used a Cheddar/Monterrey Jack mixture, but if you want extra kick, try some pepper jack. It is really important to add the cheese in handfuls and completely blend in each handful before adding the next one; if you don’t, or if your heat is too low, you will end up with a black bean mixture that has a cheesy glob in the center. Add cheese until it has reached your personally desired level of cheesiness (I used about 2 cups). Once it is thoroughly blended, transfer to a bowl and serve hot with chips.
Enjoy!
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