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happy thanksgiving 2011





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Spicy Sweet Potato Hash

Fri, 02 Dec 2011 11:28:00 +0000

On last count, I had 14lbs of sweet potatoes I needed to come up with recipes for and use up.  I used about 2lbs today with this fun and spicy sweet potato hash. My daughter and I ate it for lunch with eggs and toast and it was great to see her really enjoying those sweet potatoes.  I flavored the sweet potatoes with whole and ground cumin and green chilies.  I think I will have to use some more of my remaining sweet potatoes to make this dish again. :) Ingredients:2 peeled and diced large sweet potatoes1 medium onion diced2 serrano (or jalapeno) chilies chopped1 green bell pepper diced (optional)1/2 tsp of cumin seeds1/2 tsp of cumin powder1 small pinch of cinnamon powder1Tbs of ginger/garlic paste (or 1/2 Tbs of each separately) red chili flakes to tasteseasoning salt to tasteDirections: Boil your sweet potatoes until fork tender.  You don't want them mushy.  Drain and set aside until later.  I did this all in one skillet so you don't have to dirty two pans.  Add 1Tbs of canola oil into the pan and toast your cumin seed for a few seconds until fragrant.Next add your diced onion, green chilies and ginger/garlic paste.  Saute for a 1-2 minutes. Next add all your dry spices (cumin powder, cinnamon (just a small pinch), chili flakes and seasoning salt.  Saute for another minute. Next add your bell pepper and cooked sweet potatoes.  Mix well and allow the sweet potatoes to get some color or get well browned.  I just left them in the pan and took a large spatula and flipped sections of the sweet potatoes as it was getting a little char. Taste for seasoning and  serve with eggs. Note:  You can also add some crumbled cooked bacon to this dish.Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.[...]






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Thu, 01 Dec 2011 19:28:00 +0000

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Christmas Cards

Thu, 01 Dec 2011 16:50:00 +0000

On Thanksgiving, my dad's cousin's wife, Justine, took some family photos for us. They turned out great! Here are a few!The WHOLE family on Thanksgiving (Justine and her family included! My cousin, Megan, and her husband, Matt are not pictured. They live in Colorado.)Daddy, Mommy, Vance, Hannah, Kristin, and IOur true selves.Aren't they cute? They've been married 26.5 years!Usually Daddy (45) "ruins" pictures. This year it was Mommy (44).The hubs (32) and I (25)!Hannah (16) and Kristin (24)Hannah DOES have a big mouth.I used these images to create some pretty awesome Christmas cards! I won 25 FREE cards from Shutterfly thanks to the giveaway held over at Dandelion Paperweight, my sweet blog friend, Amy's blog. I used those free 25 to makes a card for Vance and I to give our friends/his side of the family. We wanted a card to give people that didn't have my parents and sisters on there. Not that I don't love them! I just don't want to plaster their faces all over my friends' homes when they may or may not know each other. That just strikes me as odd.Anyway...here are my top 6 that I had Vance choose from for our cards! (The ones with only us on the front, had Cinnamon and Petey on the back...just FYI!)Option 1Option 2 Option 3Option 4Option 5Option 6Which one is your favorite? Let me know in the comments! Tomorrow, I'll post the one that we chose as well as the family Christmas card I made!If you could take 2 seconds and give this a click, it would mean so much to me! Thank you!![...]



December Agenda 2011

Thu, 01 Dec 2011 13:00:00 +0000

Happy December 1st everyone! December is a month of holidays, which, to me, makes it one of my favorite months of the year! (It also helps that my birthday is December 6th...hint hint!) In keeping with the monthly tradition I started last month, here's a rough outline of the month of December here at Angela's Favorite Things! (I hope to include a favorite things post this month, as well!)

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12/1
December Agenda
(Today!)

12/2
Fashion Friday
Mistletoe Inspired

12/5
My Christmas Decor

12/6
Happy 26th Birthday to Angela!

12/7
Pinterest Wordless Wednesday
Christmas Inspired

12/9
Fashion Friday
Cranberry Inspired Inspired

12/12
(Angela's Doctor's Visit)

12/13
TTC Update

12/14
Pinterest Wordless Wednesday
Christmas Inspired

12/16
Fashion Friday
Christmas Tree Inspired

12/21
Pinterest Wordless Wednesday
Christmas Inspired

12/23
Merry Christmas Adam!
Fashion Friday
Holly Inspired

12/24
Merry Christmas Eve!

12/25
Merry Christmas!

12/28
Pinterest Wordless Wednesday
New Year's Inspired

12/31
Happy New Year's Eve!






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Hoisin-Honey Glazed Cocktail Size Meatballs

Thu, 01 Dec 2011 09:49:00 +0000

  We're in the midst of the holiday season and festive parties are sure to in everyone's future. I thought these little Hoisin-Honey Glazed Cocktail Meatballs would be a perfect little bite. They are quick and easy and you can make the meatballs ahead of time and freeze them so you're ready at anytime for unexpected guests.  I love the addition of some toasted sesame seeds because they give the perfect little crunch and "nutty" flavor that compliments these sweet, savory and spicy little appetizers.   Ingredients: For the meatballs: 2lbs lean ground meat **I used a combo of chicken and pork2Tbs of ginger/garlic paste (or 1Tbs of each separately grated)2Tbs of Soy Sauce1 Tbs of Chinese Rice Wine (or sherry)1 tsp of Sesame Oil Red Chili Flakes to taste Black Pepper to tasteminced green onions (scallions)For the Glaze:1/4 cup of Hoisin Sauce1/8 of  a cup of honey2 Tbs soy sauce Garnish:toasted Sesame Seeds (optional)  Directions: Mix all the meatball ingredients together and make into walnut size meatballs.In a frying pan with some canola oik, brown meatballs until cooked through on medium heat.Add your glaze/sauce and cook the meatballs for a few minutes.  Toast your sesame seeds in a dry pan until fragrant and sprinkle over the meatballs.  Place a toothpick into each meatball and serve hot.  Enjoy. Serve hot and enjoy.  Makes enough for a party. :)  Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.[...]



S&P 500 Stock Market Analysis for Ending Week 11/30/2011** Central Banks...

Thu, 01 Dec 2011 01:23:00 +0000

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Day 30--30 Days of Thankfulness

Wed, 30 Nov 2011 13:46:00 +0000

Today I am thankful for the fact that I have stuck with this 30 Days of Thankfulness Challenge. It forced me to think each day about the things I was thankful for at that moment. Some were broad (my entire family.) Some were specific (my hubs.) Some were deep (grace.) Some were superficial (ginger ale.) Looking deep inside myself (or sometimes not AS deep) helped me to focus on even the trivial items in my day to life that I have, so thus should be thankful for. For those of you who also joined in on the 30 Days of Thankfulness Challenge, I truly hope you realized just how blessed you are, as I did. Thanks for joining in!







If you could take 2 seconds and give this a click, it would mean so much to me! Thank you!!
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Pinterest Wordless Wednesday 11/30

Wed, 30 Nov 2011 13:00:00 +0000


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If you could take 2 seconds and give this a click, it would mean so much to me! Thank you!!
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Peanut Butter and Jelly Cookies

Wed, 30 Nov 2011 11:05:00 +0000

November is Peanut Butter Lover's Month, so I could not let the month end without doing a peanut butter recipe.  I have been wanting to give these peanut butter and jelly cookies a try for a while now and they did not disappoint.  They were so fun to make with my daughter and a total hit with the everyone who tried them.  I asked my husband if they tasted like a peanut butter and jelly sandwich and he said yes, but so much better.  Yay!  I made two versions, strawberry jam and grape jelly.   I used my favorite cake/cookie method and these cookies came together quickly and easily.  All I can say is these cookies are fun to make and eat.  I will definitely be doing them again and again.Ingredients: 1 box yellow cake mix 1/3 cup water1 egg1 cup creamy peanut butter jam or jelly of your choice as needed  Directions:Mix the eggs, water, oil and peanut butter well. Then add your cake mix and beat until it forms a cookie dough texture.Roll cookie dough into desired size balls and place on a greased/sprayed cookie sheet.  I made mine a little smaller than a golf ball size.  You can also make smaller walnut size balls.  Then use your thumbs and make an indent in the middle of the cookie so you can place your jam/jelly inside it.  Place about 1/2 a tsp of jam/jelly inside each indent.  Bake in a 350 degree oven for about 12 minutes for smaller cookies, 15-17 for larger cookies.  When the edges start to brown, your cookies are done.  Take them out of the oven and allow them to cool on the cookie sheet.  Once cool, transfer them to a plate.  Enjoy. Makes about 1  1/2 dozen.  Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.[...]



Day 29--30 Days of Thankfulness

Tue, 29 Nov 2011 18:24:00 +0000

Today I am thankful for the Internet. I know that sounds sort of odd, but I am extremely grateful for it! The Internet allows me to access information I wouldn't otherwise have access to...such as cloth diapers, baby-wearing info, info about TTC, connections with people from the past and present, my blog, etc. etc. etc.

I remember when the Internet was first available in my school. It was very...difficult and boring. I was in third grade the first time I saw it. (That was '94/'95.) It was very cool, but at that point it was all dial-up, very slow, difficult to navigate, and search engines didn't exist. You HAD to type in http://www._____.com or your website would NOT show up. I remember seeing the White House's page for the first time. I learned all about the Clinton's cat, Socks. Haha. As my class of around 13 third graders and 8 4th graders (I was in a combination class that year...obviously) sat there waiting for the image of Socks to load, I remember feeling excited that such a thing could exist...and wondering if that stupid cat's picture was EVER going to load! About 6 years later, we got Internet at my house. We could only use it in the evening since we had dial-up. Thankfully, we installed an Internet answering machine for when we were online, but after a couple of years of dial-up, we got cable Internet. Thank goodness for whoever developed that! Learning the ropes of Yahoo IM, AIM, email, Google, Gmail, Myspace, Facebook, Google+, etc. etc. etc. exhilarated me. I even had my own website in middle/high school hosted at Geocities where I taught myself how to write HTML. In college, I taught myself how to knit and crochet via the Internet. All in all, I wouldn't know half the things I know now because of the Internet! :-)





If you could take 2 seconds and give this a click, it would mean so much to me! Thank you!!
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Mango Mousse

Tue, 29 Nov 2011 11:43:00 +0000

I made this dessert for Thanksgiving so we would have something light and different from the normal Thanksgiving desserts.  It was a lovely change of flavor and very welcome after a heavy meal.  My kids loved this dessert because it was creamy and full of that mango flavor they enjoy.  What I loved best was it only took me five minutes to put together.  Ingredients:1 package cream cheese (low fat version is fine)2 packages of vanilla pudding (3oz box) (instant)1 tub of cool whip1 32 oz can of mango puree (available in Indian Grocery Stores)fresh sliced mango for garnish (optional)Directions: Use a electric mixer and blend the cream cheese (that has been brought up to room temp) until well whipped. Then add the vanilla pudding powder (do not add milk to the pudding) and can of mango puree.  Once these ingredients are well blended, gently fold in the cool whip by hand. Then refrigerate overnight to set. ** If you taste the dessert and it is not sweet enough with the sugar from the pudding, puree and cool whip you may want to add some more sugar during the initial blending process. I find the sugar from the pudding and cool whip to be sweet enough for the over all dish. Decorate with fresh mango and whipped cream if you desire. PS... as you can see I have two pictures from two different occasions that I made this dessert because it's a family favorite. Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.[...]



Market Gap up with Little Opportunity to Profit

Tue, 29 Nov 2011 01:15:00 +0000

Hello Traders,

If you guys were in the TradersRoom.Com/ Password: Remote where I am the lead moderator at then you would have seen how I analyzed the markets and came to the conclusion that the market was going to be a buy on the open. I on the other hand decided to look for opportunities to short weak stocks that gapped into major moving averages or areas on the daily chart such as $LULU. LULU gapped up and ran in the first 5 min bar right close to the 200Sma on daily and underneath the triangle pattern that it had broken down out of. Please refer to my " Stock Market Analysis ** Weekend Edition Video** if you are not sure of the pattern I am talking
about. A quick side note if you were in the trading room today, which looks like most were still enjoying there Turkey Day break, please excuse me for not talking much like I usually do. I know most enjoy my talk show personality lol, but I must have came under some type of bacteria stomach virus and my stomach was killing me the whole day. Imagine your stomach feeling like somebody twisting it like a towel. Yea thats how I felt for most of the day.

Back to my analysis though, the market gapped up and double topped at a key area around the $SPY 120 level. Traders in the chat room could clearly hear me repeat myself in saying, " We keep on failing to break above the 200Ema on the 15 min chart." Once we were not able to break it then the market offered a low risk short with a stop above the high. Next going into the last hour, I was able to identify a triangle pattern that allowed us to get short if you were interested in the short side. The market did however bounce in the last 5 min and like my friend MikeNYC in the chat room says, " Its not over until its over" lol. So you actually could have made some decent coin in some stocks in the last 10 min or so if you were poised and noticed we were right on the pre-market range support on the /ES that we had broken out of in the a.m.

I will be up and running tomorrow and hopefully I get better overnight, either way I will not take the day off and should be in the office with the TradersRoom.Com up and running. If you have any questions email me please. Also I am looking for anybody that is good at building websites and that is not too inexpensive. I am looking to monetize some of my services as I put in a lot of work to provide this information and also know there are a couple of people that wouldn't mind paying for it as well. Have a good night !!


SPY 5 min Chart


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Day 28--30 Days of Thankfulness

Mon, 28 Nov 2011 18:44:00 +0000

Today I am thankful for my crock pot. Before learning the joys of using a crock pot, I felt like some nights were just too crazy to cook. After discovering everything a crock pot can do, I am in LOVE with it!
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My cock pot
Currently, it is simmering some chili and making the house smell SO delish!!

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Yummy!
I also use it when I make Crock Pot Santa Fe Chicken, Crock Pot Creamy Southwest Chicken Soup, mashed potatoes for a get together, etc. etc.
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Crock Pot Santa Fe Chicken





If you could take 2 seconds and give this a click, it would mean so much to me! Thank you!!
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Kale, White Bean and Sausage Soup

Mon, 28 Nov 2011 12:12:00 +0000

After a little indulging over Thanksgiving holiday, I wanted a simple, healthy and satisfying soup to eat.  I saw some kale at my grocery store and knew it would be the star of my dish.  The words "beans and greens" came to mind and I decided to a make a soup.   I rounded out the soup with some sausage to satisfy my husband. The soup came together in less than 30 minutes and I ate two bowls.  Okay, so I indulged with the soup too... but I felt less guilty this time with all the kale and beans.Ingredients:1lb of lean Italian Sausage (crumbled)3 large handfuls of fresh kale coarsely chopped2 (15oz) cans of cannellini beans 8-10 cups of chicken stock (or bullion/water equivalent) 2-3 cloves of garlic1 medium onion choppedred pepper flakes to taste1/2 tsp of dried basil1/2 tsp of dried oregano1/8 tsp of grated fresh nutmeg seasoning salt and pepper to tasteDirections:Remove the casing if the sausage is in links and crumble it.  Brown it in a large soup pot. My sausage was very lean and very little oil came out of it.  If you have a lot of oil drain it all except for 1 Tbs worth.  I actually had to add a little canola oil to cook my onions. Next add your onions and garlic.  Saute for a few minutes stirring well. Then add your seasoning, herbs and stir well. Add your liquid and deglaze the bottom of the pan.  You can add fresh chicken stock, can, carton, water and bullion or any combination of the above.  I used 1 carton that had 4 cups of stock and then used water and bullion powder for the rest.  Bring soup to a boil. Next add your coarsely chopped kale and 2 cans of drained beans.  Allow the soup to boil or simmer until the kale is at the right texture of your.  I don't like it overly wilted. Taste for seasoning.Serve with some grated parmesan cheese on top and bread.  Enjoy. Serves 6 Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.[...]



Become Part of the Channel Guy Trader Team

Mon, 28 Nov 2011 01:07:00 +0000

Become part of the movement !! and I am not talking about #OWS aka Occupy Wall St. Come check us out at TheTradersRoom.Com/ Password:Remote in the morning for the pre-market warm-up and listen to the way I analyze the markets and prepare for the trading session in the a.m.. With my technical analysis skills and good sense of market direction I can help guide you on a high probability directional trade of the market on the open.

Traders that are interested in joining a firm contact me via email at chris@thetradersroom.com or my regular email askchrishetrades@yahoo.com for more details on how I can help you get started if you are having trouble passing your series 56 or in general are just looking for a firm to trade with. The trading room is free and my stock radio personality is free along with it so be sure to check us out. Also follow me on twitter at Askchrishetrade and subscribe to my Facebook @ ChannelGuyTrader. Last but not least, be sure to check out my daily youtube videos on youtube under askchrishetrades or search channel guy trader.

Were moving so hop on board!!



Day 27--30 Days of Thankfulness

Sun, 27 Nov 2011 13:00:00 +0000

I know I've already given my hubs props one day at the beginning of the month, but I can't help but be thankful for (read: brag on) him again as we close out the end of the month. I worked this entire weekend. I worked 930a-7p on Black Friday, 9a-6p on Saturday, and today I get to work 2p-7p. Over the course of this weekend, Vance has cleaned the entire house.


Last night after I got off work, I posted the following status on Facebook:

Not even kidding...I have the best husband in the entire world!! The last two days while I worked 930-7 and then 9-6, he vacuumed/dusted the entire house, did all of the dishes, did all of the laundry, mopped the kitchen and bathroom floor, cleaned the stove and counters, tidied up all of the clutter in the office and dining room, bathed the dogs, cleaned their kennels, washed all of their blankets/beds, AND put up the Christmas tree and got all the decorations out for me. He is so amazing! 

That is no exaggeration. That is not even the entire list of the things he's done. He also cooked dinner Friday and Saturday evenings, fed and walked the dogs, dug out my Christmas candles and lit them, made a salt bath for me to soak my feet, gave me a foot massage, changed/washed the sheets and duvet cover, etc. etc.


He is such a great husband! I could not ask for better! Ladies, if you don't have a modern-aged man of God, I highly recommend them! They cannot be beat!





If you could take 2 seconds and give this a click, it would mean so much to me! Thank you!!
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Brussel Sprouts and Carrots with Bacon

Sun, 27 Nov 2011 11:50:00 +0000

 I think brussel sprouts are totally underrated when it comes to the vegetable department.  They are on a lot of people's list of the vegetable they most dislike.  I personally love them.  I always say my mother never cooked a vegetable that I didn't like because she always gave vegetables flavor and spice.  So that's just what I did with these brussel sprouts.  I made this as a side dish for our Thanksgiving table, but it's so good you can eat it any time of the year. Ingredients:1lb of fresh brussel sprouts quartered (cut the root off too)1lb of carrots cut into chunks then halved1 medium onion chopped8-10 slices of bacon diced2 green chilies sliced2-3 cloves of garlic minced 1/4 tsp of dried thyme1/2 tsp of dried basilred chili flakes to taste1/2 cup of chicken broth (or water/bullion equivalent)pepper and seasoning salt to tasteDirections:In a large pan, render out your bacon until crispy.  Use a slotted spoon and remove bacon onto a plate to drain.  Reserve 1 Tbs of the bacon fat to cook your vegetables and discard the rest.Add your onions and saute for 2-3 minutes until they start to soften. Next add your garlic and seasoning.  Saute for another minute. Now add your brussel sprouts, carrots and chicken broth. Use the chicken broth to scrape up all the bits from the bottom of the pan... they are very tasty.   Saute for 4-5 minutes.     Add half the bacon back into the pan and toss with the vegetables.  Taste for seasoning here.  Then put everything into a oven safe dish and bake at 350 degrees for 15-20 minutes or until the carrots are at your desired tenderness.  I like my carrots to still have a little bite so they are not soggy.   Then top with the remaining bacon bits and serve.   Enjoy. Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.[...]