Monday, October 31, 2011
It is CrAZy over here. I have extra doors in my office, a work table on which only I can find anything, a cold, and a broken dishwasher. Must mean it's holiday boutique season, right. Here they are:
November 3-5 Brookwood Holiday Bazaar from 9-5 each day.
Inside of the BRookwood CLubhouse on the NE corner of Eagle Rd. and Floating Feather.
November 10-12 and 18-19 The Holiday House Boutique Find info here:
November 11-12 Hobble Creek Boutique look for info to come here:
These are so fun to shop! Can't wait to see you there.
Wednesday, October 26, 2011
I just received several new charms to add to my stamped necklaces. Here is a sneak peak.
If you aren't a fan of my facebook page yet, head on over there and "like" JessicaBe. I'm trying to get at least 25 fans on my page so I can get my URL and then the fun starts. Discounts, giveaways, contests will be coming but I need to see some action first so spread the word. Cut and paste this web address into your status box then leave me a comment about it.
If you share the love then I'll share some too!
In the meantime, check out these new charms. Yes, there are many more. Visit my Etsy store to see them under the "Design Your Own" tab.
Tuesday, October 11, 2011
Tuesday, October 4, 2011
Monday, October 3, 2011
I thought I'd share my new favorite recipe with you. We had it tonight and we love it! I like to serve my Black Bean Soup with homemade corn chips. Rub corn tortillas with a little E.V.O.O. and sprinkle with Kosher salt. Cut into quarteres with a pizza cutter and bake on a cookie sheet at 375 until golsen and crispy. Perfect for scooping up your soup! (Soup photo and recipe courtsey of Our Best Bites. http://ourbestbites.com/
Black Bean Soup
Recipe by Our Best Bites
1 T olive oil
4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 sm-med onion)
2 cans black beans, rinsed and drained
1 3.5oz can green chilies
2 cans low-sodium beef broth
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
1 bay leaf
Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.
Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes.
Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.
Simmer uncovered for about 20-25 minutes or until carrots are tender.
Remove from heat. Remove bay leaf from soup.
Place soup in a blender. (You could use an immersion blender in place of this step) Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.
Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.
Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 C soup.
Nutritional Information (1 C soup, w/o toppings):
125 calories, 2g fat, 8g fiber