Well my dear Beckster’s Laboratory readers, I have some news. After taking a break from food blogging when Clare was born, I’ve decided to go in a different direction. While I love food blogging, I realized that there’s more I want to share and write about than recipes. I created a new blog, Vita Dulcis, where I will continue to post about cooking and baking but will also focus on the two most important things in my life – my faith and my family! I didn’t feel comfortable turning this site into something completely different, so if you’re interested, I’d love for you to follow me on the new site.
I truly thank you for your support of this blog, whether you visited 4 years or 4 days ago. It’s been a pleasure and I hope you drop in to see what’s going on outside of the laboratory!
Life has been a beautiful transition the past week! Last Sunday, May 4th, we welcomed our sweet daughter, Clare Marie, into the world. She weighed 7 pounds, 1 ounce, measured 19.5 inches, and won our hearts in an instant. We are all healthy and happy – parenthood is off to an awesome start and we’ve already learned so much from each other.
During this time of transition, I’m going to take a short blogging break till things calm down and so I can focus extra attention on my little munchkin. I’ll miss yall during this time but can’t wait to share some great things I have planned on the horizon!
Also happy Mother’s Day to all of you moms out there! I can’t believe I finally get to celebrate it myself and join the mom club. Special prayers for those ladies who are facing infertility or the loss of a child. I know this day can be a hard reminder of those difficulties, but hold onto hope and faith!
I’ve just found out about something called the “Texas Cottage Food Law” (thanks Alyssa!) which would make it legal to use a residential kitchen to run a food establishment. It’s currently illegal to have a home bakery of any sort in Texas – which is very sad! Think of all the delicious desserts and breads that people are missing out on!
So to all my foodie friends, please take 30 seconds of your time and call either 1-800-252-9600 or 512-463-2000 to let Governor Perry know that you support SB 81! Easy as that! Seriously, you can just call and say “Hi, my name is _______, and I support SB 81. Thank you.”
Please spread the word and help make it possible for home bakers to legally share their talents! You know you’d like me to bake something for you! 🙂
For more information, visit Texas Cottage Food Law or Texas Bakers Bill on Facebook
This is a recipe that my mom would make for our family. This is such a simple and delicious meal that has a great balance of veggie, meat, and carbs. I recently made these for my coworkers and had forgotten how much I love them – I hope you try them yourself and enjoy them too!
Stuffed Bell Peppers
6 large bell peppers
1 lb ground beef
1/2 cup chopped onion
16 oz can diced tomatoes
1/2 cup long grain rice
1/2 cup water
1 tsp salt
1 tsp worcestershire sauce
Dash of pepper
Preheat oven to 350 degrees F. Cut tops off peppers – discard seeds and membranes. Chop enough of the tops to make 1/4 cup of diced pepper; set aside. Cook the whole peppers, uncovered, in boiling water for 5 minutes. Remove and dry well. Sprinkle the insides of peppers lightly with salt.
Cook meat, onion, and diced peppers together until meat is brown and veggies are tender. Drain grease from pan. Add tomatoes (liquid included), uncooked rice, water, salt, worcestershire sauce, and a dash of pepper. Bring mixture to a boil, then reduce heat. Cover and simmer for 15-18 minutes or until rice is tender. Stuff the mixture into the peppers. Place the stuffed peppers in a baking pan and bake covered for 30-35 minutes.
Source: My mom, Gwen 🙂
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Stay tuned for actual food related posts : )