Good Bye...

When I started this blog on January 8, 2016 it was a challenge to myself to start something, stick to it, and leave a footprint of sorts. I've had an amazing time being creative, sharing my experiences, and most importantly sharing my first love. 

I thought what better way to bring this to a close than sharing my final Prom with my best friend... My Tony!

I had an amazing weekend with him. One of our first photos as a couple was in front of the local flower shop's make shift lighted Gazebo. How fitting the last photo was in front of this Gazebo. 

My thanks for allowing me to share and visit with you each Saturday. 

It's time for me to say goodbye to this blog and move on to new adventures. Thank you from the bottom of my heart.

XOXO, Penelope

18...

Well, the day has finally come. Yes, the big 18! 

My last 5 birthdays I have been away from home and family. This is bittersweet because I'm celebrating at home with my family. 

I find myself in the in between so to speak. Feeling like I want to stay in my shelter bubble of life and wanting to bust out on my own at the same time. It's a scary prospect but I think I'm ready for the big beautiful world. Hope it's ready for me.

"I'm Not A Girl, Not Yet A Woman"

I used to think

I had the answers to everything,

But now I know

Life doesn't always go my way, yeah...

Feels like I'm caught in the middle

That's when I realize...

I'm not a girl,

Not yet a woman.

All I need is time,

A moment that is mine,

While I'm in between.

I'm not a girl,

There is no need to protect me.

It's time that I

Learn to face up to this on my own.

I've seen so much more than you know now,

So don't tell me to shut my eyes.

I'm not a girl,

But if you look at me closely,

You will see it in my eyes.

This girl will always find

Her way.

Citrusy...

Citrusy Burger... no photos! My dad and I were so engrossed with making everything we completely spaced taking photos. It was so good!

Ingredients:

1 cup of fresh lime juice

1/2 cup of honey

Salt

Pepper

1 pound 85% lean ground beef

1 large onion chopped

3 Roma tomatoes, seeded and chopped

1 Bell pepper chopped

1/2 chopped stevia leaves (optional)

1 tsp olive oil

2 avocados, halved, pitted, peeled, and sliced

Step 1:

Cook the lime juice, honey, 1 tsp of salt in a small saucepan set over medium heat until everything is completely dissolved. Allow it to cool.

Step 2:

Put the ground beef in a large ziplock back, and pour all but 1/4 cup lime juice over the beef. Put the bag in the fridge and let the beef marinate for at least an hour.

Step 3:

Drain the beef, then form 4 patties and season with salt and pepper. Cook the burgers as you normally would. We grilled ours.

Step 4:

While the burgers are cooking, mix the onion, tomatoes, pepper, and stevia leaves, if using, in a bowl with the olive oil and a dash of salt.

Step 5:

Build your burger: Bottom large piece of lettuce (opted for no bun), burger, a couple of avocado slices, a scoop of the vegetables on top, 1 tbsp of lime juice, then top bun and done.

We are enjoying the Arizona heat with this citrusy sweet burger!

Cap & Gown...

Life just got REAL!

Last appointment with high school counselor yesterday. We reviewed my class credits to ensure I had enough to graduate. The Department of Education where I reside requires 22 credits to graduate. I have 29! 

I kept thinking myself... I could have skipped my Senior year at this place! You know me and DRAMA! I have an estranged friend who is the best at everything in her own mind. She was accepted to DARTHMULE... Yes, I know it's DARTMOUTH but when you're acting like a jackass... well there you have it. I'm really am happy for her. I hope she figures out a way to work on her bedside manner. I can't imagine going to a doctor with no personality or compassion for others.

What's even more depressing is I had to wait for a senior girl and her parents to go off on the counselor because their daughter didn't have enough credits to graduate. Note to self... DON'T wait until the end of March to speak with your counselor to determine if you are on TARGET to GRADUATE. My ears were bleeding from the stupidity of the conversation going on and my head hurt for the poor counselor.

Cap and gown picked up... and all that's left is to walk across the stage to snag my diploma. Next step to select my classes for college. Oh, and to figure out who my college roommate will be.

Well... have to make this short and sweet because TONY is in town. Just love that boy to death! Have a great Saturday and a special shout out to my favorite cousin Joslyn... Happy 15th Birthday! Hey Joslyn, I asked mom if we could fly to Hawaii to take my senior pictures... and... well... she just about crashed her car from laughing at me!

Spicy Saturday...

 Spicy jelly from Ms. Alex is one of my favorite Christmas presents. I'm always so bummed when we run out of it. Mom finally broke down after me whining and asked Ms. Alex for the recipe.

Spicy Raspberry/Blackberry Jelly

Ingredients:

2 packages of Raspberries

2 packages of Blackberries

2 Serrano Peppers

4 cups White Sugar

1/2 cup Lemon Juice

1 package of Pectin

5 - 8 oz Mason Jars

Funnel

Thermometer

Sterilize jars, lids, and funnel for 5 minutes. Set aside to air dry.

Blend raspberries and blackberries set aside. Finely chop Serrano peppers (we left seeds in) set aside.

Over medium heat add sugar and 1/2 cup of lemon juice. 

Turn heat up to medium-high heat add Berry mixture, Serrano peppers and bring to a boil. Add Pectin and continue stirring so it doesn't burn.

Total time boiling should be 15 minutes. Temperature should not exceed 200 degrees. Adjust stove temperature as needed... again... the mixture should not exceed 200 degrees.

Pour into mason jars.

Allow jars to cool and store in the refrigerator. One batch should fill 5 - 8 oz jars.

Cooking with My Best Buddy...

Spring Break Take II...

 

 I had awesome week hanging out with my brother, sister, my sister's boyfriend, and Nana. I visited As You Wish, went to see a Wrinkle in Time, and the food... Oh, there's nothing like eating good food with great people.

Today... The family and I will be cruising through Arizona visiting some beautiful sites. 

I will leave you this fine Saturday morning with my brother's favorite dessert... OREO Cookies! We had fun creating a homemade version with everything found right in our cupboards. 

Ingredients:

Cookie

1 cup unsalted butter, softened

2 cup white sugar

2 teaspoons of salt

2 large eggs

2 cups all-purpose flour
1 1/4 cups of dark cocoa

1/2 teaspoon baking soda

Cream Filling

1/2 cup salted butter, softened

2 cups powdered sugar

1 teaspoon vanilla

Preparation

• In large bowl, cream together 1 cup of softened butter with the white sugar and salt, until light and fluffy.
• Beat in eggs until fully incorporated.
• Sieve together flour, cocoa powder, and baking soda into the mix. Blend well.
• Add the dry ingredients, and mix together until combined.

• Turn the dough and push together into a flat square. Wrap the dough in plastic wrap and refrigerate for 1 hour.

 

• Preheat oven to 325 degrees.

• Remove the dough from the fridge, and divide the dough in 4s.
• To roll out the dough, place a quarter of the dough on a lightly floured surface.
• Using a small round cookie cutter cut the dough into individual rounds and place on a large parchment-lined baking sheet, leaving at least 1/2-inch between each cookie.

• Pack together and re-roll out any scraps to cut additional cookies. Repeat this process with each remaining 1/4 of the dough.

• Bake in 325 preheated oven for minutes. Remove from the oven and allow cookies to cool.

• To make the filling, combine 1/2 cup butter, powdered sugar,and vanilla in a medium mixing bowl. Beat together until light and fluffy.

• Assemble the cookies by spreading a generous scoop of icing onto one of the cookies and sandwiching it with another. Give it a light squeeze and scrape any excess off to clear and even out the side.

Enjoy!

Spring Break...

School's out for Spring Break...

Time for rest and lazy days for the next 2 weeks. What's completely depressing is Tony had spring break this past week. Ya... loads of fun going to school and carving out time for him in between classes and homework. I'm sure he was just thrilled. Now he's headed back to school and I have the pleasure of starting spring break for the next 2 weeks.

What to do...

Sleep in...

Complete college entrance exams...

Scholarship applications...

Visit family...

Visit Disneyland...

Just exist... ya... just exist!

Executive Chef...

The small town I live in is pretty much culinary deprived... so imagine my surprise my sophomore year, when I decided to take a culinary class. The goal was simple... learn to use a knife properly and learn to cook. Fast forward to today. 

Pro Start Culinary competition was held in Phoenix this beautiful Saturday morning. I was chosen to be the Executive Chef of my high school culinary team. After a grueling day of competition we were left with an awesome day of teamwork, memories, and great food.

My team did an exceptional job in all categories and after 5 months of practice, guidance from 2 excellent mentors our work was brought to the judge's table.

Menu created...

Crab Spring Roll

Halibut Yakisoba Stir Fry

Chilled Dragon Blood Soup

Dishes prepared...

And the verdict was delivered... 2nd Place went to my high school! Executive Chef... check.. check.. yep right off the ole list of to do's.