What a difference a year makes.

It will be a year in November since we adopted "Petunia".  We were the third or fourth home she had been passed around to in her two short years.  We had only taken her in to hold until her new home would be ready for her, but that did not work out so, Petunia became ours.  She is such a sweetie, but with some bad habits that we are still having to work on. 

You can see by the pictures that she only weighed about six pounds when we got her.  We thought we got such a cute petite little dog only to find out that she was really underweight and had blow her coat.  Look at her now, chubby and fluffy.   She really has a beautiful coat with black tips, and what a Mamma's girl.

It's been awhile

Hi all, sorry it has been awhile, but the summer just seemed to go by so quickly.  It's fall now and this is my favorite time of the year, so I will try to keep you all updated on fun things and good recipes.

I finally bit the dust and used my 25% off card from J Crew last week and snagged some goodies.  I really have not shopped their in awhile, because here in H-Town we don't even get cool weather until October, so who needs a sweater.  I have to admit we have had awesome weather for the past few weeks, which was just perfect for Antiquing in Round Top.  Also, we found a new winery called Saddlehorn Winery.  If  their are any local followers please make note to get up to Brehnam to give them a try, you will not be disappointed. 

So, back to J Crew.  I was most excited about the extra 30% off sweaters than anything, plus being able to tag on the 25% off card discount.  

I know a lot of blogger's have a love hate relationship with J Crew, and I have to admit my disappointments and love of the good ole J Crew, but when it comes down to it, they still deliver better than most other retailers.  I know there are quality issues, but some of the other retailers are so much worse.  That being said J Crew still gets most of my $$. 

Off to Marburger Farm Antique Show, plus Red Adair Auction

Today we are heading out for the "Fourth" time to Round Rock, Texas Antique Show, plus the Red Adair Auction.

I will post some pictures later of these fun events here in Texas.

My latest J Crew finds...

I took advantage of J Crews last 30% off sale las week, and got a few pairs of cute shoes.  

I really like my Caden suede cork wedges. I will defiantly get another color when they go on sale.  They are really light weight, and the leather is so soft.  My other purchase was the Tretorn® metallic T56 sneakers, cute, cute, cute!  Both are gold and will go with everything.

We have "Sprinkles"!

Look what opened in Highland Village in H-Town this past weekend, "Sprinkles"!  Candace Nelson of her famed Sprinkles Cupcakes finally opened her first cupcake store this past weekend here in Houston.  The Mercedes cupcake van came all the way from California for the grand opening and it is adorable.  The wheels are cupcakes....so cute.  

Crazy us, stood in line for about an hour to purchase a few of these delicious beauties and we were not disappointed.  Scrumptious!

Ninfa's Green Sauce

Another sought out salsa recipe here in Texas is Nifa's Green Sauce.  The late proprietor, Ninfa Laurenzo, of the Houston chain Ninfa’s is credited with inventing green sauce, but it is popular in many of the other Mexican restaurants down here.

Ninfa’s Green Sauce
Ingredients:
3 medium-sized green tomatoes, coarsely chopped (you can substitute yellow if you can’t find green ones, but never use red)
4 tomatillos, cleaned and chopped
1 to 2 jalapenos, stemmed and coarsely chopped
3 small garlic cloves
3 medium-sized ripe avocados, peeled, pitted and sliced
4 sprigs cilantro
1 tsp. of salt
1 1/2 cups of sour cream

Method:
Combine chopped tomatoes, tomatillos, jalapenos and garlic in a saucepan. Bring to a boil (tomatoes provide the liquid), reduce heat and simmer 10 to 15 minutes.
Remove from heat and let cool slightly.
Place tomato mixture with the avocados, cilantro and salt in food processor or blender and blend until smooth.
Pour into a bowl and stir in sour cream.

Makes 4 to 5 cups

"Holy Crack"! No not really, but that's what we call it....

Hi all, sorry for being gone so long, but with summer here we have been traveling and just busy with all kind of projects.  

We had a party last weekend, and I did extensive research for a recipe that is guarded like the "holy grail".  For those of you who live in Texas and are familiar with Chuy's you will know what I am talking about.  Chuy's famous Creamy Jalapeno Dip.  Yes, people actually call it "crack".  It is so addictive and you cannot get enough of the creamy stuff.  There is even a facebook page dedicated to Chuy's Creamy Jalapeno Dip.   

You would think that with all the employees past/present out their they would give us poor humble worshipers the recipe, but no, nada!  

But fear not dear followers I think I'v got it, or at least by some of my guests at the party that did all but lick the bottom of the bowl, and cry when it was gone that I had it!

It is pretty much four simple ingredients, note that it does come from a restaurant and they make it  in huge quantities it would be hard to get the exact recipe.  It appears that they combine two completely separate recipes together to make the dip.  They combine there ranch salad dressing and there tomatillo sauce, or enchilada salsa verde with jalapenos and cilantro.

So, with all my research here it goes!

Chuy's Creamy Jalapeno Dip

1 quart of mayonnaise

1 cup of buttermilk

1 cup green tomatillo sauce (salsa verde)

1 cup of pickled jalapeno slices with juice (buy a 12oz jar-mild or hot, but I used hot)

1/2 bunch of cilantro (leaves only)

3 - 1 oz packets of Hidden Valley Buttermilk Ranch Dressing (not Dip)  

Place all ingredients in food processor, or blender and blend until smooth.  I also used a fresh jalapeno or two because we like it "hot" here in H-Town.  Also, it is best prepared ahead of time, the longer it sits the hotter it gets.  

Serve with tortilla chips.

Bon Appetit!

Key Lime Pie

Hi all!  I was over at a neighbors the other night and noticed this Key Lime Recipe out on the kitchen counter top.    I was struck by the fact that it did not have raw eggs in the recipe, and used cream cheese instead.  So, today I decided to give it a whirl, and wow is it good and easy as "pie" to make.

1 Can of Eagle brand condensed milk

1/3 cup lime juice

1 package softened cream cheese

1/2 teaspoon vanilla

1 teaspoon grated lime rind

1 9" graham cracker pie shell

Whipped cream for topping

In large bowl combine condensed milk, cream cheese, grated lime, vanilla and lime juice.  Blend until mixture is smooth with a hand mixer.  Pour into prepared graham cracker pie shell and refrigerate for at least 2 hours.  Top with whipped cream and serve.