Re-Hello!

Hi all! I'm Amanda. I'm a jack-of-all-trades artist/crafter, dabbling in a lot of different things. I stumbled across this site years ago when I first got started digital scrapping, but lost track of it until a little over a year ago or so when I re-found it due to the blog trains. Most of my digital scrapbooking is for a yearly calendar I do for my parents and in-laws featuring my kids, though I've done paper scrapbooking before. I got into it because my mother does a lot and used to run a scrapbooking supply store, but I've never been quite as gung-ho about it as she. I love designing, though, and make mini kits for the blog trains and such.

I currently live in North Georgia with my husband (a scientist), four daughters, and a semi-neurotic cat. My husband and I enjoy displaying non-standard gender roles for our kids, as my husband is the one who loves to cook and bake and knows how to crochet better than I do, while I play video games and do things like fix the garbage disposal when it breaks down.

I'm not the best home chef, but here's a simple recipe I enjoy making for dinner a lot:

Skillet Potatoes
Serves: at least 6

Ingredients:
6-8 medium potatoes (I usually use red potatoes)
about 2T olive oil
1 bag frozen stir fry veggie mix
3 polish sausages (I usually get cheddarwurst; they come in packages of 5 or 6 so I keep the extras for lunch the next day)
1/2 bottle salad dressing of choice (I usually use lite Italian, Asian toasted sesame, or honey mustard; balsamic vinaigrette is usually good too)

Directions:
Cut the potatoes into 1-inch cubes and put them into a large chef's pan (you can use a wok, extra-large skillet, or pot of some sort) with the oil and begin cooking on medium-high heat, stirring every five minutes or so, until translucent and starting to turn golden-brown (I find it helps to have a lid on the pan when I'm not stirring). Add the frozen veggies and cover, letting the veggies steam, for another 5-10 minutes or until thawed. Cut polish sausage into slices or cubes and add, along with salad dressing, and stir to coat. Cover for another 5 minutes or until heated through. Serve.

You can mix things up easily with this, using whatever variety of potato you want, your choice of dressing and sausage (or I suppose you could easily swap in tofu, but I haven't done that myself, or leave it out completely), and you could mix up what frozen veggies you use or, if you want, you could use fresh veggies you cut up to about the same size as the frozen. I've used up leftover bell peppers, carrots, corn, zucchini and yellow squash, and onions this way plenty of times.