Buddha Black and White Throw Pillow – 100 percent Cotton

Buddha Black and White Throw Pillow - 100 percent Cotton

Beautiful handmade pillow cover made from 100 percent cotton, hand sewn and silk screen printed with water based ink, which is eco friendly and has a great feel. The measurement of this pillow is approximately 12″ x 16″. The pillow cover is removable and has envelope closures in the back. Great touch for any living area.

The pillow cover has been pre washed to prevent any shrinking and the print has been heat-set. Hand wash only and do not tumble dry.

**Listing for Cushion Cover Only, without insert**
** Cushion inserts available for an additional fee**

Thank you for stopping by my little shop and please convo me for any questions. And I am more than happy to do different colors, just ask.

Click here to check it out on ETSY.com.

Curtis Hixon Waterfront Park - Click For Larger Picture

Check out all the pictures in my Ecolution 2010 Flickr Gallery.

Nadine and Girl with Javi - Click For Larger Picture

Chicken Stir Fry - Click For Larger Picture

I wanted something with a decent amount of chopping to try out my new knife last night and I had a bottle of Schezwan Stir Fry sauce in the cabinet that I wanted to use. So I picked up a head of broccoli, an onion, carrots, a chicken, a can of water chestnuts, and a can on baby corn. I broke down the chicken like they showed us how in the class the night before. That was pretty easy and don’t think I’ll be buying chicken precut that much anymore. I kept the breasts to use in the stir fry and the legs and thighs for tomorrow night. I julienned the carrots and onions. Then I cut the broccoli up into florets. I heated a skillet to med-high and added some canola oil and a little chili oil. I browned the chicken and then set that aside. Next I browned the onions and set them aside. Then I tossed the broccoli around for a few minutes and set them aside. Last I added the carrots, baby corn and water chestnuts. While that was cooking I heated a larger skillet. Once they were done I tossed everything into the larger skillet and added the Schezwan Stir Fry sauce and some chicken stock since I wanted it more saucy. I let that all cook for a few minutes and then served it over some basmati rice I cooked in my rice cooker. It came out pretty good and had a really nice kick from the Schezwan sauce and chili oil.

We had recipe sheets for French Onion Soup Gratin, Szechwan Ratatouille, Potato and Leak Soup, Pico De Gallo, Light Stock and Dark Stock which we also made other than the stock. They talked about how to prepare it but already had some from the day before to use in the other recipes. We pretty much chopped everything and they did the cooking. That will change starting next week were we’ll be doing most of the cooking. They also showed us how to properly breakdown a whole chicken which I’ll be attempting tonight. So the class definitely isn’t too basic for me which is what a few people said when I signed up. I’m looking forward to the week that we make out own fresh pasta, pizza dough and bread.

We also get a nice discount on anything we buy while we’re in class so I wound up picking a new knife for myself. Its a Zwilling JA Henckels Miyabi 7000D 7 in. Santoku Knife. It feels like a really great knife and I’m looking forward to using it tonight. They have a pretty cool website here. http://www.miyabi.eu

New Orleans Barbeque Shrimp - Click For Larger Picture

Tonight was another pretty simple and quick dish. I haven’t made any New Orleans food in a while so I thought I’d try New Orleans Barbeque Shrimp, another first for me. I got my rice going in my rice cooker. Then I chopped up 1 celery stalk, a bundle of green onions, and 3 garlic cloves while I had a pot heating to med-high. After melting 2 tablespoons of butter I tossed in the celery, green onions, and garlic and cooked them down for about 3-4 minutes. Next I tossed in two teaspoons of Tony Chachere’s Cajun Seasoning and mixed that around for a minute. Then I added a 1/2 cup of Worcestershire Sauce, 1 lemon cut into 1/4 inch thick rounds, and 1 1/2 lbs of deveined unpeeled shrimp and cooked that for a few minutes, until the shrimp turned pink.

As you can see I just served it over rice with a bit of the sauce poured over it. Then I hit it with a little Tobasco sauce. It came out really good and my house now smells awesome. Time to watch some Lost.

This was a pretty quick and easy dinner. Set the oven to 500 degrees and put the asparagus on a baking sheet, sprinkled them with some sea salt and olive oil, and put them in the oven for about 10 minutes. Meanwhile I heated a cast iron skillet to med-high then added some coconut oil. A friend mentioned he had been cooking with it so I thought I’d try it out. I put some salt, pepper, and Tony Chachere’s and sauted the Mahi Mahi for about 6 minutes on one side and 4 minutes on the other. I also made a balsamic honey dressing and tossed it with some mixed greens.

For my first attempt at fish in a while it came out great. I didn’t really taste the coconut from the oil. The Tony’s probably overpowered it.

Today was my first attempt at cooking a whole chicken. I chopped up some Rosemary and mixed that with some soft butter, minced garlic, salt and pepper. I put that under the skin, all over the skin and on the inside. The rest of my Rosemary stalks went inside as well.

In a roasting pan I put one onion, 2 carrots and 4 red potatoes all with a quick chop. Tossed in some salt, pepper and some chicken broth.

I roasted the chicken at 500 degrees for 15 minutes. The I set it to 450, basted the chicken and cooked it for another 15 mintes. Took it out, set the oven to 425, basted the chicken and cooked it for another 30 minutes.

After that I took I out and let is sit while I got the vegetables from the pan. I kept all the juices to add to my stock that I’ll be making tomorrow.

It came of pretty good. Next time I plan on injecting some spices into the meat but will cook it exactly the same. The skin came out brown and crispy.

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