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Merry Christmas 2013

  • Posted on December 25, 2013 at 4:00 am

Merry Christmas from The Crane Family – 2013

We wish you all joy and happiness in the coming year 2014, time goes by so fast now.

Early in 2013, we got a chance to see “SontheElder” in Dallas when he was on leave (after his military tour in Afghanistan ended late 2012) and we all had a wonderful time.  Husband and I also got a chance to visit with some good friends while we were in Dallas.

In the spring, we got a chance to visit with (Husband’s dad and stepmom) in LA and also some dear friends in San Diego.  Sadly, Husband’s dad passed away in September and SontheYounger joined us in October for a return trip to California to be with family and friends in remembrance and celebration of his dad.

UKC Ch. Bifrost’s Bucca Dhu – Age 8

UKC Ch. Bifrost’s Corena, Corena – Age 8

I’m still working at the college, where I finished classes and graduated Summa Cum Laude with my Bachelor’s in the summer graduation ceremony, although without Husband tutoring me through Algebra and Science who knows what might have happened.  I’m in the process of writing my 1st novel, but as you can imagine, it will take time.

SontheYounger visited in the summer and we enjoyed having him chauffeur us around town with his new driving permit while gaining experience before getting his license.  He did pass the Arkansas state boating exam and we spent a lot of time out on the lake with him learning to wakeboard.

In September, SontheElder, currently based in Colorado, was promoted to Sergeant.  We are so very proud of him.

Ch. Bifrost’s Love at First Sight – Rebel – Age 7 – Or as she is lovingly known “That Bad Girl”

Bifrost’s Olympic Gold – RuShou – Age 4

Husband and SontheYounger started building a greenhouse for my herb/plant business last summer.  Husband finished it after SontheYounger went home and now a lot of plants, seeds and cutting are flourishing there this winter.

We just had an incredible winter ice/snow storm and the dogs and I were housebound for 4 days without power, Husband missed out on the fun because he was doing his December international travel craziness.  Thank goodness the dogs helped keep me warm.

Our Newfs – Bucca (age 8), Corena (age 8), Rebel (age 7) and RuShou (age 4) are all well and wonderful.

Our love to you and yours, Merry Christmas and Happy New Year!

The Crane Family – Dardanelle, AR – ellen@riverswood.com

 

Slow-Cooker Garlic Lemon Chicken

  • Posted on December 12, 2013 at 9:35 am

Slow-Cooker Garlic Lemon Chicken
Serves 2 to 4 with leftovers

4-6 chicken breasts (or you can use a whole chicken

For the seasoning rub:
3 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon salt
2 sprigs thyme, leaves stripped and minced

For the cooking liquid:
2 lemons, quartered
1 head garlic, cloves separated and paper covering removed
¼ cup chicken broth or stock (plus 1 chicken bouillon cube for stronger flavor)
2 sprigs thyme (Lemon Thyme works great)
2 tablespoons soy sauce
2 sprigs rosemary

Pat the chicken dry with paper towels.

Mix all the seasoning ingredients together in a bowl. Drop the chicken breast in the seasoning on both sides to cover it in the rub.  Place the chicken breasts in the crockpot.

Squeeze and reserve the juice from one of the lemons. Stuff the rinds into the cavity of the chicken along with one whole bouillon cube and a few garlic cloves. Crumble the other bouillon cube over the chicken and rub it into the skin. Arrange the remaining lemon quarters, the rest of garlic cloves, and the thyme around the chicken. Combine the reserved lemon juice, the soy sauce, and the broth, and pour it over the chicken.

Place the lid on the slow cooker and cook on high heat for 4 or for 6 hours (according to your slow-cooker’s instructions and particular settings). Thirty minutes or so before the time is done, add the rosemary sprigs. (Rosemary can get bitter if you cook it too long).

Remove chicken breasts from the slow-cooker and allow it to rest in a baking dish for 5-10 minutes.  The chicken will fall apart, which is normal.

When ready to serve, serve the chicken breasts with 2 of your favorite vegetable side dishes.

Herb Recipe – Cantaloupe with Fresh Basil

  • Posted on November 6, 2013 at 8:00 am

Herb Recipe – Cantaloupe with Fresh Basil

 

A very easy and extremely delicious way to  cold cantaloupe.  Breakfast, brunch or an easy appetizer course, serve chilled – you’ll love it!

Serves: 1 cantaloupe cut into inch cubes maybe 4 people

Ingredients

1 medium cantaloupe

3-4 tablespoons chopped fresh basil (any variety will work)

Step by Step Instructions
  1. Peel the cantaloupe and serve in cubes or slices,
  2. Mix with the fresh chopped basil, chill until ready to serve, display on pretty saucers or shallow bowls.  It looks VERY elegant!

Enjoy and let me know how you like it, Ellen

Herb Recipe – Basil Lemonade

  • Posted on November 5, 2013 at 3:55 pm

Herb Recipe – Basil Lemonade

Once you try this lemonade, you’ll never be satisfied with regular lemonade again! – Serves: 16 servings
Ingredients

1 cup sugar (or Splenda)

1 cup basil leaves (fresh)

1 1/2 cups water

16 cups lemonade

Step by Step Instructions
  1. In a small saucepan, over medium heat, bring the sugar and 1 1/2 cups cold water to a simmer.
  2. Cook, without stirring, until the sugar dissolves and the mixture thickens slightly, about 5 minutes.
  3. Remove from heat add the basil, and let cool to room temperature.
  4. Strain the syrup into a resealable container and discard the solids.
  5. Pour 1 tablespoon of the basil syrup into each of 8 ice-filled glasses, then fill with lemonade.
  6. (You can cover and refrigerate the remaining syrup for up to 2 weeks.)
  7. Tip: You can add a splash of basil-infused syrup to any summery drink, whether ginger ale, iced tea, mineral water, or sparkling wine (such as Prosecco).

**I like to double this recipe and freeze the basil syrup in ice cube trays. After frozen, remove the cubes and store in a plastic bag in the freezer.

Enjoy, Ellen