Sunday, June 19, 2011
Fathers Day ♥
Over the last 4 1/2 years I've watched Gabe grow, grow into this amazing Daddy. There have been trials, tears, plenty of laughter and most of all unconditional love. I am blessed each day to be able to see the way he looks at Noah, his eyes filled with so much hope and love, that it shows in everything he does to provide for him. I've looked through some old photo books of my Dads recently on my last visit home. As I look back at the ones my Mom Lori took of me and my Dad, I cherish these photos that I take of Gabe and Noah more and more. I will continue to capture those special moments, because it's true what they say "A picture is worth a thousand words."
The standing art in Chicago was amazing, I've included a little bit of history with each piece.
The Bean
The sculpture is nicknamed "The Bean" because of its bean-like shape. Made up of 168 stainless steel plates welded together, its highly polished exterior has no visible seams.
Agora
Agora is one of Chicago’s most recent and important sculptural installations. Comprised of 106 nine-foot tall headless torsos made of cast iron, the artwork derives it name from the Greek word for meeting place. The figures are posed walking in groups in various directions or standing still.
Crown Fountain
Crown Fountain is an interactive work of public art and video sculpture featured in Chicago's Millennium Park, About 1,000 faces of Chicagoans are shown in a random rotation.
The Bean
The sculpture is nicknamed "The Bean" because of its bean-like shape. Made up of 168 stainless steel plates welded together, its highly polished exterior has no visible seams.
Agora
Agora is one of Chicago’s most recent and important sculptural installations. Comprised of 106 nine-foot tall headless torsos made of cast iron, the artwork derives it name from the Greek word for meeting place. The figures are posed walking in groups in various directions or standing still.
Crown Fountain
Crown Fountain is an interactive work of public art and video sculpture featured in Chicago's Millennium Park, About 1,000 faces of Chicagoans are shown in a random rotation.
Chicago!!
We traveled by plane, train and automobile and our adventure is one for the blog. Wow, what a beautiful city! I've never had the opprotunity to experience the heart of Chicago as an adult. We had such an awesome time, I look forward to going back, we have a list of yet to comes... The highlight of the entire trip was being with my family, I've missed them so much, my heart needed this. The segway tour was the best, I think it's something we'd like to work into all of our vacations, so much fun! The Museums were so big, you could spend a day just going through one. We managed to cram in Museum time, a ball game, sight seeing and a night out on the town all in 2 days.
Sunday, May 1, 2011
Chile Verde
Chile Verde Recipe
Cook time: 3 hours
Ingredients
1 1/2 pounds tomatillos
5 garlic cloves, not peeled
2-4 jalapenos, seeds and ribs removed, chopped
2-4 Poblano chiles
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork shoulder trimmed of excess fat and cut into 1 to 2-inch cubes
Salt/Lawry's Garlic Salt
Freshly ground black pepper
Olive oil
1 yellow onion, chopped
3 garlic cloves, peeled and finely chopped/minced/pressed
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried Mexican oregano
2 1/2 cups chicken stock
1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler to lightly blacken the skin. Remove from oven, let cool enough to handle.
If you want the additional flavor of chiles other than jalapenos, add a couple poblano chiles. Also depending on how hot you want it more or less chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem. You can also buy preroasted poblano chiles from Food City/Ranch Market.
2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeno peppers, other chilies (if you are using them), and cilantro along with a few dashes of Lawry's Garlic Salt to the blender. Pulse until all ingredients are finely chopped and mixed.
3. Season the pork cubes with salt, pepper a dash of Lawry's garlic salt and sprinkle the Mexican Oregano through out. Heat olive oil in a large skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Take pork out of pan and place in bowl, set aside.
4. Pour off excess fat, anything beyond a tablespoon, and place the onions and pressed/minced garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. Add the chicken stock to the onion and garlic saute. Add the pork back to the pan let simmer for a few minutes. Add the tomatillo chile verde sauce to the pork and onions. Allow to simmer for 30-45 minutes stirring occasionaly to aviod burning.
I tweaked this recipe from my mom and it turned out great, your always looking for family recipes but it's fun to make it your own. I also like to add potato, it makes your next day burrito delicioso! Enjoy!!
Cook time: 3 hours
Ingredients
1 1/2 pounds tomatillos
5 garlic cloves, not peeled
2-4 jalapenos, seeds and ribs removed, chopped
2-4 Poblano chiles
1 bunch cilantro leaves, cleaned and chopped
3 1/2 to 4 pounds pork shoulder trimmed of excess fat and cut into 1 to 2-inch cubes
Salt/Lawry's Garlic Salt
Freshly ground black pepper
Olive oil
1 yellow onion, chopped
3 garlic cloves, peeled and finely chopped/minced/pressed
2 Tbsp of chopped fresh oregano or 1 Tbsp of dried Mexican oregano
2 1/2 cups chicken stock
1 Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler to lightly blacken the skin. Remove from oven, let cool enough to handle.
If you want the additional flavor of chiles other than jalapenos, add a couple poblano chiles. Also depending on how hot you want it more or less chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem. You can also buy preroasted poblano chiles from Food City/Ranch Market.
2 Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeno peppers, other chilies (if you are using them), and cilantro along with a few dashes of Lawry's Garlic Salt to the blender. Pulse until all ingredients are finely chopped and mixed.
3. Season the pork cubes with salt, pepper a dash of Lawry's garlic salt and sprinkle the Mexican Oregano through out. Heat olive oil in a large skillet over medium high heat and brown pork chunks well on all sides. Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Take pork out of pan and place in bowl, set aside.
4. Pour off excess fat, anything beyond a tablespoon, and place the onions and pressed/minced garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes. Add the chicken stock to the onion and garlic saute. Add the pork back to the pan let simmer for a few minutes. Add the tomatillo chile verde sauce to the pork and onions. Allow to simmer for 30-45 minutes stirring occasionaly to aviod burning.
I tweaked this recipe from my mom and it turned out great, your always looking for family recipes but it's fun to make it your own. I also like to add potato, it makes your next day burrito delicioso! Enjoy!!
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