I have been talking about and praying about this for a long time now . . . and I have finally put together a photography website!
Thank you to those of you who prayed with me or encouraged me to do this.
If you’d like to check it out, my website is www.ToniRiggsPhotography.com. And if you like my work, be sure to “like” me on Facebook and suggest me to your friends. I have more photos to upload so keep checking in!
Um, hi Toni, did you know that it’s almost April?
Well, yes. We’ve just had a lot of “life” going on around here the last few months and I started this post and never finished it. C’est la vie and so I write about Valentine’s Day a month and a half late. I thought about deleting it but James really wanted me to share his cake with you. Plus, I think you’re going to want to make the peanut butter cups below.
We actually celebrated on two days. We had been dealing with some stressful things and without knowing it, James and I both decided to get each other presents a little early.The really crazy thing is that we did it on the same day! James came home with this beautiful bouquet of flowers:
And then when he turned the corner he found this sitting on the kitchen counter:
He thinks I’m the coolest wife ever for putting toys on a cake 🙂
By the way, the cake was chocolate with orange flavored frosting. It’s the first cake I’ve ever made entirely from scratch. You can get the recipe for Hershey’s Perfectly Chocolate Cake HERE. But, I made it with Nestle cocoa. Shhhh . . . don’t tell anyone. I also used the same frosting recipe I always use, but added a little vanilla and orange extract for flavoring. It was yummy!
We celebrated on the actual day too. I made these for James: (I think we are just now getting all these calories worked off!)
The cherries were super easy – I just dipped maraschino cherries in warm melted chocolate chips mixed with about a spoonful of shortening and let them dry on wax paper until the chocolate hardened. Then I put them all in a sealed plastic container and stored them in the fridge. You can get the recipe for the peanut butter cups HERE.
I don’t have pictures yet, but James also made some new planter boxes for me. He did a great job – they are really beautiful! I will be sure to take pictures when we get our plants planted in them this spring.
A few weeks ago we made homemade Chicken Noodle Soup for dinner and it was delicious. I’ve been wanting to make this for a long time but the noodles intimidated me. My mom and grandma have made homemade noodles for as long as I can remember. I’m not a very good cook, so I thought there was no way I could make them, but it was super easy!
Here is the recipe for my Grandma’s Egg Noodles, with my revisions:
2 cups flour
1 teaspoon salt
1/4 cup milk
- Mix eggs, milk, and salt together.
- Add flour slowly until the dough becomes heavy.
- Roll out the dough until it’s flat and let it sit for 2 to 3 hours to dry out.
- Roll up the dough into a tube-like shape. Starting at one end, make 1/8-inch-thick slices to create noodles.
- Add to chicken broth (recipe below) or water and boil for 20 to 30 minutes.
We looked through several broth recipes online and ended up taking bits and pieces from a couple of them. James made this part of the dish and here is how he did it:
1/6 cup chopped onion
1/6 cup chopped green onion
1/3 cup chopped celery
2 cans chicken broth
1 can vegetable broth
8 ounces chopped, cooked chicken breast
2/3 cup sliced carrots
1/4 teaspoon dried oregano
Salt and Pepper to taste
- Add all ingredients to a large pot and bring to a boil.
- Reduce the heat and simmer for about 20 minutes, or until the noodles are done all the way through.
That’s it! Easy-peasy. It made enough to feed us both for dinner and then I had the leftovers for lunch the next day.