potatoes and zucchini with french toast

serves 4 • total time: 30 minutes • oh so delicious

• 2 medium potatoes (1 1/2 lbs.), peeled, quartered lengthwise, and thinly sliced crosswise
• 2 tbs. olive oil
• 1/2 medium onion, thinly sliced
• salt & pepper
• 1 medium zucchini, quartered lengthwise and thinly sliced crosswise
• pepper flakes

1. rinse potatoes well under cold water, then drain and pat dry. in a large skillet, heat oil over medium-high heat. add potatoes and onion and season with salt and pepper. cook, stirring frequently, until potatoes are almost cooked through and golden, about 15 minutes.

2. add zucchini, reduce heat to medium, and cook, stirring, until zucchini is soft and potatoes are cooked through, 7 minutes. season with salt, pepper, and pepper flakes. for a delicious meal, serve with another tasty food, such as french toast or fried eggs.

recipe from martha stewart kitchens

last summer i organized all the recipes i had from my hs senior project, but i was having difficulty getting everything looking the way i wanted it to. i stumbled across the site again today, and i decided i would probably never fully finish it, so i should just share it as it is.

go here for williams recipes galore!

even though they are on my site, i don’t endorse every recipe. i do, however, really like:

• cranberry chicken
• gunpowder chicken
• raspberry cream jell-o (way better than just jello)
• poppy seed bread
• blueberry muffins
• caramels
• chex-almond stuff (this isn’t difficult to make, but it is really difficult to stop eating. really, it is evil. and so are the caramels.)

bret and i are planning on one day compiling all of our recipes and creating something similar but way better! hopefully that will happen in the nearish future

hamburgers with corn on the cob

just your basic hamburgers and corn.

• corn, butter, salt, pepper
• ground beef, cheese, tomato, pickles, onion, ketchup, mustard, bread

chicken & rice soup with saltines

serves 4 • prep time: 15 minutes • total time: 1 hour

• 2 tbs. olive oil
• 1 onion, coarsely chopped
• salt & pepper
• 2 cans chicken broth (29 oz. total)
• 2/3 c. wild rice blend
• 2 1/2 cups water
• 2-4 chicken breasts
• 4 carrots, coarsely chopped
• 4 celery stalks, coarsely chopped

1. in a large pot, heat oil over medium. add onion, and season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 3-5 minutes. Add broth, rice, and water. bring to a boil; reduce to a simmer. cover and cook for 35 minutes.

2. add chicken, carrots, and celery. return to a boil; reduce heat to a simmer. cook uncovered until vegetables are tender and chicken is opaque throughout, about 10 minutes. transfer chicken to cutting board and shred with two forks.

3. return chicken to pot; season soup with salt and pepper. serve with fresh parsley and saltines.

from martha stewart kitchens

we drove out to utah lake last saturday just to walk around and spend some time outdoors. we took some photos of each other, the water, rocks, general scenery, and little birds! there are a ton of these little bright yellow birds everywhere!