I knew this day was coming. I was hoping later than sooner but
no such luck. My computer is full of viruses, just this morning
when I woke up and turned it on it wouldn't even start on it's
own. It took awhile but it finally got it to work. So I'm writing
you all to let you know that if I don't post in awhile it's either
because I'm trying to get this thing fixed or this computer has
bit the damn dust. Either way I'll try to be back as soon as I
can. I'll do as much as i can while I still can.
Hi! Everyone here is another wonderful guest post!
This one is from Leigh from Hines-Sight Blog! I hope
you will enjoy it! Thanks Leigh!:0)
It is a pleasure to be featured as guest blogger for TanyaTreasureTrove. My name is Leigh Hines, and I am founder of the Hines-Sight Blog. My blog can be wordy, funny, silly, delicious, scenic, and sometimes, informative. I am a former TV Journalist/Communications Executive turned stay-at-home mom, by choice. My two children, aged 5, and 20-months, are true blessings in my life, but they are a lot of work, I mean fun. My husband and I are two middle-aged parents that are set in our ways, and are learning to tackle parenthood one day at a time, like everyone else in the world.
The Hines Family
I love to travel, and I have, what some would call a luxury hotel obsession. With two kids though, and only one family income, my suitcase has primarily stayed in the closet since 2005, aside from a few family beach trips. I'm hoping to change that though very soon. We're just waiting for our youngest to make it a little easier to see the world. Oh, it would be nice to win the lottery, too in order to help pay for all these trips I talk about with my son instead of doing crafts or other stay-at-home mom, structured activities. Thanks to me, my son may be terrible at building play-doh animals, but he will educate other 5-year old children about Machu Picchu. Together, we've even picked the perfect, luxury hotel. He may showcase style at an early age, but now sure how popular he may be on the playground when he tells his hotel stories. Hmmm!
My son will start kindergarten in a few short weeks, and I'm working to streamline our life. We need to make things easy! The first place I'm tackling is in the kitchen. On August 1, I am doing my first blog link-up party, and will host a "Meal-Planning Made Easy" post that will have recipes, and tips to make your monthly meal planning a snap. Hope to see you stop by the Hines-Sight Blog where you can find: southern tales, sightseeing, a luxury hotel obsession, and whole lot of THIS and THAT! I look forward to getting to know you.
* 4 (4 ounce) salmon fillets * 1 tablespoon balsamic vinegar * 3 tablespoons olive oil * 1/4 cup lemon juice * 1 clove garlic, minced * 1 sprig fresh rosemary, minced * Salt and Pepper to taste
In a bowl, mix vinegar, olive oil, lemon juice, garlic and rosemary. Poor over salmon and refrigerate for at least 30 min. Preheat bbq to med heat and lightly grease or oil grate (Or if its thin salmon use aluminum foil) Cook salmon until cooked through, about 4-5 mins per side.
It’s everyone’s favorite day of the week again, Tuesday..
So that means it’s time to link up & follow for
Follow Me Back Tuesday
Survey Junkie, Little Yaya’s & Boobies,BabiesAndABlog
With Guest Hosts:
Jessica from Mommy to a lil lady [bug]
Jen from What’s on my mind
How it Works
* Follow all 3 Hosts & Guest Host’s - Spots 1-5 leave a comment w/ a link to your blog so we can follow you back ( only leave a comment that you follow if you actually follow )
* Snag our button & make a F.M.B.T. post.
* After you post use that link to add your blog to the hop along with your blog name
( NO BLOG HOPs & GIVEAWAYS PLEASE ) These entries will be deleted.
* Follow the blogs you like & Follow Back who follows you ( Remember to leave a comment so you can be followed back )
* And most importantly – Have Fun and Come back and see us every Tuesday !!
Okay everyone it's Tuesday again! Let's start
linking up! Click on the Survey Junkie Button
in the side bar to join in on the fun!:0)
Cook's Tip: Dessert can be assembled and refrigerated up to 4 hours before serving.
Heat oven to 350 degrees F.
Unroll 1 package of crescent roll dough; do not separate. Arrange longest sides of dough across width of Rectangle Stone. Repeat with remaining package of dough. Sprinkle with flour using Flour/Sugar Shaker. Using Baker's Roller, roll dough to seal seams. Trim edges 1/2 inch from edge of stone with Pizza Cutter. Bake 12 to 15 minutes or until light golden brown. Remove to Stackable Cooling Rack; cool completely.
In Classic Batter Bowl, combine cream cheese and powdered sugar using Classic Scraper. Zest lemon using Lemon Zester/Scorer to measure 1 teaspoon zest. Juice lemon using Juicer to measure 1 teaspoon juice. Add zest and juice to cream cheese mixture; mix until smooth. Spread cream cheese mixture evenly over crust using Large Spreader.
Hull strawberries using Cook's Corer. Slice strawberries and bananas with Egg Slicer Plus. Using Pastry Brush, brush banana slices lightly with additional lemon juice.
To assemble pizza, attach closed star tip to Easy Accent Decorator; fill with whipped topping. Pipe stars to create a 5-inch square in upper left corner; place blueberries in even rows between stars. Attach open star tip to decorator. To make stripes, alternate 5 rows of strawberry slices with 4 rows of whipped topping. Arrange banana slices over whipped topping. Refrigerate 30 minutes. Cut into rectangles using Pizza Cutter; serve using Mini-Serving Spatula.
Yield: 16 servings
Nutrients per serving: Calories 250, Total Fat 14 g, Saturated Fat 7 mg, Cholesterol 15 mg, Carbohydrate 29 g, Protein 3 g, Sodium 350 mg, Fiber 2 g