Wednesday, March 30, 2011

i do DIY's

This is a little late, I know, but one of my favorite parts of our big day was the prep work. My MOH and I spent many a monday creating bits and pieces of what would be our dream wedding. Here are some pics from our DIYin and once again I love ya MOH for all your help!
This was my surprise to my bridesmaids, DIY personalize hand painted doily canvas bags

We purchased $1 men's shirts from a thrift store and made rosettes & bow ties for all the guests to wear.
The finished take-homes

We created props for our DIY photobooth

Of course we had to test them out
We spray painted foam board cutouts with chalk board paint

folded paper fans made out of scrapbook paper...also some fun mustaches we ended up putting on sticks.

Setting up the photo booth

Another take-home, design via megan, sayings via mom

Tuesday, March 29, 2011

Kitchen Experinents: Zucchini Chips

I sort of made this recipe up after realizing I had a food day at work, I have made squash chips like this before but thought I would try it with zucchini instead. Nothing like Impromtu healthy creations.

1 zucchini
1 cup parmesan
1 ziplock freezer bag
1 egg (I used 1/4 cup egg beater egg whites)
1 tablespoon garlic salt
1 tablespoon parsley

Step 1:  Preheat Over to 425. Slice up the zucchini in too thin pieces (I like them thin so they turn out crispy)
Step 2: In a bowl pour egg/egg beaters
Step 3: coat your zucchini slices with egg
Step 4: fill ziplock freezer bag with garlic salt, parley and parmesan
Step 5: Throw in egg-coated zucchini and shake up
Step 6: put chips on a baking sheet and bake for 15-20 minutes. I waited until they turned light brown and all of the cheese was melted
Step 7: Take out of the oven and add more parmesan on top if you desire (I sure did)

Pinning Fool

I am addicting to Pinterest...follow me here:

Wednesday, March 23, 2011


Straight from Megan & Tim's Blog:
The Johnson Blurb: I'm a writer!: "Yep, that's right. ME! I wrote the travel story in the April issue of 417 Magazine. Shout out to Kari who helped me edit it and make it soun..."

Kitchen Experiments: Pesto Spinach Bread

 This is another recipe I found in the primal cookbook and is an alternative to bread. A perfect solution for people trying to ditch carbs and can easily be used instead of bread. My only note on the recipe would be to use a larger maybe square casserole dish because mine came out too think, ended up more like a pie then a loaf. It tastes the best right out of the oven!

Five large eggs
16 oz frozen spinach, thawed, cut, and drained
Butter (just a small amount to grease pan & toast nuts)
1/2 cup pine nuts
3 cloves crushed garlic ( I left mine in larger chopped pieces)
Small bunch of basil (about 15 leaves)
Step 1:  Preheat the oven to 400 degree

Step 2: Grease your glass baking dish with butter. I used a circular pan about 8 inches in diameter.  I recommend trying something larger so the mixture is thinner.

Step 3: Toast your pine nuts in a sautee pan with about a tablespoon of butter. Warning...Pine nuts burn easily. Watch them like crazy and stir constantly. They are done when they start to turn golden brown, if you don't remove quickly they will burn.

Step 4: Chop the nuts up in a food processor.  If you don’t have a processor,  crush them to a fine texture Step 5: Mince your basil

Step 6: Mix your eggs, garlic, basil, nuts, and spinach together in a mixing bowl. Add some salt and pepper to taste.  
Step 7: Once it’s all mixed together, pour it evenly into your greased pan  
Step 8: Cook for about 15 minutes, or until it has set.  Because mine was so thick I had to cook for 30 minutes.


Friday, March 18, 2011

Worth repeating...

Human beings, vegetables, or cosmic dust, we all dance to a mysterious tune, intoned in the distance by an invisible player.

Thursday, March 17, 2011

Book Wormin' It

I just finished another book by Little Bee Author Chris Cleave called "Incendiary". It is not like anything I have ever read, I would definitely recommend it. It grabs you right off the bat with the female narrator writing a letter to Osama Bin Laden. I just descovered this was made into a movie in 2008, looks like I will have to rent it. 
Currently I am reading two books because I couldn't wait to read either one.

The first one is Water For Elephants by by Sara Gruen. This is also being made into a movie and looks particularily amazing with Zac Efron and Reese Witherspoon. Check out the trailer, the film style alone made me immediately hooked. So far, 40 pages in, I love the book.

The other book I am reading is The Art of Racing in the Rain by Garth Stein. It was a recommendation from a friend who know my love of dogs. Warning, I am not a cryer but within the first 10 pages I was holdig back the tears...but in a good way. If you also  love man's best friend I highly recommend this. The best part is it is narrated by a dog.

Wednesday, March 16, 2011

Kitchen Experiments: His & Her Pizzas

Cooking in the Hamra household is a responsibility best shared. We both love to cook! We had my parents and sisters over last night so we both took a stab at dinner. I made a chicken Alfredo pizza with homemade Alfredo sauce and John did a BBQ chicken pizza.

Kari's Chicken Alfredo Pizza
2 chicken breasts, shredded
1  tablespoon butter 
1 1/4  cups  half-and-half 
1  cup grated fresh Parmesan cheese 
2 cups Mozerella
1 Tablespoon Pesto
1 bulb garlic (4-5 cloves) diced (I used my food processor)
1/2  teaspoon  salt 
1/4  teaspoon black pepper
1/3 cup spinach

Step 1: Preheat oven to 425.

Step 2: Cook Chicken in skillet while you prepare alfredo sauce. When chicken is done, shred and set aside.
Step 3: To make sauce combine butter, garlic, Parmesan, salt and pepper.

Step 4: Cook on medium-high heat for 2-3 minutes until it boils and then reduce to low heat for 1 minute

Step 6: Cover pizza crust with pesto, then cover pesto with Alfredo sauce.

Step 7: Top with Alfredo, chicken, spinach and Mozzarella

Step 8: Bake in oven for 10 minutes or until crust is golden brown

John's BBQ Chicken Pizza
2 chicken breasts, shredded
2 cups Cheddar Cheese
1 store bought pizza crust
1 cup (or more if ya want) Sweet Baby Ray's bbq sauce
1 tablespoon of Basil

Step 1: Preheat oven to 425

Step 2: Cook chicken, when done shred and set aside.

Step 3: Cover pizza crust with BBQ sauce and basil

Step 4: Top with shredded chicken and cheddar cheese

Step 5: Bake in oven for 10 minutes or until crust is golden brown


Monday, March 14, 2011

Meeting the new additions

John and I had a lovely evening last night with the Joe & Nicole Fuller. Had some pizza and their very own Rocco Brew beer, delicious! The highlight of the evening was getting to meet the new addition Rocco Rinde, he is just preceious. Ruby (our one-of-a-kind flower girl) also kept us entertained as always. We love you guys!

Rocco and Mom Nicole

Rocco with Daddy Joe

What a natural
John and Ruby, my favorite pic!

The many adorable faces of Miss Ruby

Saturday we also go to meet the Leeka's new addition Maddie, a 2 year old great dane. Bowie and her were like peas in a pod running around the back yard like crazy. I think Bowie found himself a new girlfriend.
Maddie and Bowie's first meeting, Bowie sneaking a kiss

Monday, March 7, 2011

a few new items

Lately it seems, we have been adding new interior decor items at the rate of twice per week. I hope it doesn't slow down but am aware we may slip into Hoarderville if we don't.
This week we added new pillows, another piece to the sectional and a new rug (which we are still testing to see if we want to keep). 
our new sectional with navy pillows
pug on a rug

Kitchen Experiments: Roasted Chickpeas

We started a new work out regimen three weeks ago so we are always experimenting with healthy, cheap and quick snacks to have around the house. I have heard of this recipe before and it was just waiting for me to put my own spin on it. This is probably the cheapest snack you can find, I would put money on it.

Roasted Chickpeas
1 15 oz. can chick peas (we got it for 47 cents, no lie)
1 Tablespoon Olive Oil
1 Tablespoon Cavendar's Greek Seasoning
Zip lock freezer bag
Parmesan Cheese

Step 1: Preheat oven to 325. Pour all ingredients, except parmesan, into a ziplock freezer bag

Step 2: shake 'em like a salt shaker

Step 3: Pour onto baking sheet or casserole dish and back for 50 minutes or until crispy

Step 4: remove from over and sprinkle with Parmesan Cheese (best when hot so it sticks)

I took a small bag to work for a snack today and they tasted great at room temp. I plan to bake up a batch of these each sunday for us, great way to get protein & fiber...per serving these bad boys have about 4.2 grams of fiber and 4.8 grams of protein

The Zou

Hubs, Trina, Megan (the KU fan) and I headed up to the MU vs. KU game saturday. We had killer seats and it was a great game, we only lost by 4 points and if you follow the rivalry you know this ain't too shabby!

Wednesday, March 2, 2011

Faith the Klepto

I'm innocent, I promise!

John and I have a bet going on how long it takes Miss Faith to turn our new rug into HER new bed pillow. She has been known to do this with every semi-soft item that is in our kitchen (rugs, mats, kitchen towels, bowie's drool towel, etc.)  but this will be a challenge due to its size. Let the betting begin...

As long as she is eating, nothing else matters. Check out our new dishwasher too!!