See the little cluster of houses almost in the middle (more towards the top)? The houses that are all the same looking and have the orange/brownish rooftops? That's our housing! How coll is that?
Wednesday, November 30, 2011
Incentive Flight in Chinook Helicopter
See the little cluster of houses almost in the middle (more towards the top)? The houses that are all the same looking and have the orange/brownish rooftops? That's our housing! How coll is that?
Monday, November 28, 2011
Fall
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Mom & Dad's Visit
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Sunday, November 27, 2011
Final Mission Astronauts
Friday, November 25, 2011
Thankful
Tuesday, November 22, 2011
Fall in Italia
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Rosalie Maggie Turns TWO! (Continued)
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Monday, November 21, 2011
Lignano Zoo
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Sunday, November 20, 2011
Summer in Italy
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Chinese Lemon Chicken and Rice
Thursday, November 17, 2011
Beef Fajitas & Cornbread
Using a medium bowl, combine the canola oil, soy sauce, vinegar, lemon or lime juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a large zip loc baggie and pour marinade over the steak. Turning meat to coat thoroughly. Refrigerate for at least 2-3 hours or overnight.
Cook steaks until they reach a desired doneness. I did mine in a skillet.
Slice meat thinly going across the grain. I actually didn't have to do this since our commissary sells flank steak sliced for fajitas.
While meat is grilling, saute onions and peppers in olive oil and salt until tender.
Serve with meat on a tortilla. Add sour cream, guacamole and or salsa. We used sour cream, cheese, and salsa. You could add lettuce too if that's something you like!
Cornbread
Ingredients:
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan. I actually used a muffin pan instead!
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Just mix them right in the skillet. No need to dirty another pan! Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean. If you do them in a muffin pan they won't need the full 30 minutes to cook. Mine were done in about 22-25 minutes. Do not overbake! If you overbake them they will be dry! Baked just right this cornbread will be very sweet and moist!
Rosalie Maggie... TWO years old!
Tuesday, November 15, 2011
Trick or Treat!
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Family Pics
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Rosalie.. Summer 2011
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Monday, November 14, 2011
Tuscany
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Germany
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