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November 21, 2017

What to do at 3am

Tuesday, November 21, 2017 0 Comments

So it's 3am and I'm stuck in bed. If I could I'd go work on my computer. But then my poor hard working husband would get no sleep. The dogs will not settle down and go to sleep until I'm in bed. So currently I'm working on my yoga in bed. One dog between my legs one snuggled up into my neck breathing hot heavy breath into my ear. And an old Santi cat snuggled up into my arm. Hallelujah mango cat is out on the town, protecting the neighborhood.

So I lay here tossin and turnin all night long. I've had this horrible cold for over a month now, and the latest symptom is a dry throat. It feels like I've been walking thru the desert for a week with no water. I drink buckets of water and still sane result.  So I wake up choking and coughing cause I can't breathe. It's a real fun time.

But at least I can snuggle my fur babies.

November 20, 2017

Work is hard

Monday, November 20, 2017 0 Comments

Sometimes I wonder if all the hard work I do is worth it. Then I see a beautiful bride jumping with joy at seeing her pictures. Or I see success from my nieces and nephews. Or I see my young women making amazing Christ like choices. And I thank my father in heaven for giving me my talents. And allowing me to work.

He gave me this one life and told me to fill it with good things. I want each day to be filled with happiness and love.

To all my friends and family on this week of thanksgiving I want you to know how much I appreciate your examples, your encouragement and your love. I couldn't do it without all of you.

November 19, 2017

Thanksliving?

Sunday, November 19, 2017 0 Comments

I believe that we truly can enjoy each day of our lives if we live with a spirit of thanksgiving. When we recognize all that we have been given we are truly blessed. I am thankful every day for my husband who loves me and I love more than words can express. He makes me thankful for so many things. Like that he does dishes so I don't have to (cause I hate dishes). Like when he makes dinner cause I have a migraine. He goes to work every day so I can run my own business. He truly is a kind and giving person.

I am grateful my father in heaven loves me so much that he gave me Pacer.

November 18, 2017

Whipped Cream Cheese Frosting

Saturday, November 18, 2017 0 Comments

16oz cream cheese, room temperature
1 1/2 cup powdered sugar
1 teaspoon vanilla
1 cup heavy cream, cold. Higher the fat content, the better


Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.

Baked Ham with Brown Sugar Honey Glaze

Saturday, November 18, 2017 0 Comments



Ingredients

8-10-pound smoked ham, 
One 16-ounce box light brown sugar
1 cup (8-ounce jar) clover honey

Directions

Adjust the oven racks to accommodate a large covered roasting pan. Fit the pan with a shallow rack. Preheat the oven to 350 degrees F.

Unwrap the ham and rinse it in cold water. Place it on the rack in the roasting pan. Cover the pan with the lid and bake for half the estimated cooking time (Total cooking time is about 20 minutes per pound.) Halfway through the estimated cooking time, add the sugar and honey to a saucepan, cooking over medium heat until smooth and sugar is dissolved. Pour the mixture over the ham and continue baking the ham, basting occasionally with the drippings in the roaster.

Check for doneness at the end of the estimated cooking time by inserting a meat thermometer at a meaty point (not into fat or touching the bone). It should register 160 degrees F.

Allow the ham to stand for 15 minutes before slicing to allow the juices to set.

Cinnamon Swirl Banana Bread

Saturday, November 18, 2017 0 Comments

Ingredients:
3 Over-ripe/frozen bananas
1/3 Cup Melted Butter
3/4 Cup Sugar
1 Egg, Slightly Beaten
1 Teaspoon Vanilla
1 Teaspoon Baking Soda
1 1/2 Cups Flour
Dash Of Salt
For the Swirl/Topping:
1/3 Cup Sugar
1 Tablespoon Cinnamon
Directions:
Preheat oven to 350 degrees.
Grease and flour a 9×5 loaf pan.
Combine bananas, butter, sugar, egg and vanilla in a bowl and combine.  I just used some elbow grease and a spoon.  Sprinkle salt and baking soda on top of that mixture and combine.  Finally, add in flour stirring until just combined.  Don’t over mix.
Pour 1/2 the batter into prepared dish and sprinkle with cinnamon and sugar mixture.  Reserve about 1/4 of the cinnamon and sugar mixture to sprinkle on top of loaf.
Spoon the remaining batter on top of cinn/sugar mixture and finish it off with the last of the cinn/sugar.
Place into the oven for about 50-60 minutes until the top has browned and a toothpick inserted into the middle comes out clean.

Carne Mechada with Black beans, Rice & Fried Platanos

Saturday, November 18, 2017 0 Comments

  • 2 lbs beef roast
  • 2 peppers – chopped
  • 2 onions- chopped
  • 3 garlic cloves – pressed
  • 1/2 cup tomato puree
  • 2 carrots
  • 1 stalk celery
  • 1 Tablespoon salt
  • 1 teaspoon cumin
  • Pepper to taste
  • Boil the beef for 2 hours.  Add salt, peeled carrots and celery, and continue boiling for at least another 2 hours.
  • Let cool, and then shred the beef using 2 forks or with your fingers – I prefer the fork method:
  • Make a “Sofrito”:  Fry the onions, peppers and garlic for about 15 minutes at medium heat.
  • Add the shredded beef to the pan, and then add the broth you boiled the beef in.
  • Add the tomato puree and the cumin, and cook until the broth has reduced.
  • Taste for salt and pepper.
  • Fill your arepas with carne mechada, or eat with rice and black beans.


Black beans
  • 1 package black beans
  • 3 red peppers – chopped
  • 3 onions – chopped
  • 4 garlic cloves – pressed
  • 3.5 oz (100 gr) bacon.
  • 3 laurel leaves
  • 1 teaspoon cumin
  • 1 teaspoons salt
  • 1 teaspoon sugar
  • 1 teaspoon vinegar
  • Soak the beans overnight.
  • Prepare a sofrito with the onions, peppers, and the garlic.
  • Add all the ingredients to a stew pot, and cook for a few hours, until the beans are tender