TrineMarie.Com

A couple of people have told me that they are directed to this url whenever they click on one of the comments I’ve left on their blog. So, until I figure out how to fix this problem and automatically transfer you to my self-hosted blog, I will at least leave you with a link to it here.

I now blog from TrineMarie.com and I would love for you to stop by and say hi!
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Smoked Salmon Deviled Eggs

I love deviled eggs, and I love smoked salmon. So why not combine them? I found this recipe on Foodnetwork.com and had to try it out. The only change I made was to make the recipe half as big since it was only for Andy and me. And I still ended up eating most of it, since I loved them way more than Andy (he did agree that they were good, though).

Ingredients:

  • 4 extra large eggs
  • 1/4 cup sour cream
  • 1 ounce cream cheese, at room temperature
  • 1 tablespoon mayo
  • 1/2 tablespoon freshly squeezed lemon juice
  • 1 tablespoons minced fresh chives, plus extra for garnish
  • 2 ounces smoked salmon, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

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Exciting Blog Changes

Wow… I’ve spent the better part of my day looking into transferring my blog to become self-hosted. I am so tired of not being able to change my design or add widgets for giveaways and so on. That’s what I get for choosing a free blog platform, but now that things are going great and my enthusiasm for blogging is at it’s highest I would like to take it one step further. In the long run I think it will be the right decision for me and the blog. I’ll definitely enjoy the creative freedom.

But let me tell you, it’s all very confusing! I was familiar with the general idea of it, but all the details have me baffled. Now I think I’ve finally made my decision, but it will still take a while before it’s all ready. And until then I’ll still be blogging right here. And don’t worry, all my posts, pages, and comments will be transferred when the change is made. I’m so excited!

If you blog from WordPress and have any questions regarding blogging or becoming self-hoted, I recommend you stop by WPbeginner and search their archives. They have been such a great help to me!

Oh, and while we’re talking about blogging… Right now my cute little banner is up on the right side of lovely Ange’s blog. And she also has a giveaway coming up on Monday, so you should stay tuned!
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Now I’m wondering: Are your self-hosted or do you blog from a free platform? And how did you make the decision? If you have any tips, feel free to share them!

Everglades Part 1

Wops, I completely forgot to post our pictures from the Everglades a couple weeks back. I only posted a quick picture of my and Andy holding a baby alligator. You see, after about 6 hours of being outside and another 4 hours of driving I was completely exhausted when we finally got to our hotel in Florida City. We just grabbed a late dinner at Applebee’s and went to sleep. That’s actually how a lot of our vacation days went – I’m surprised that I managed to update my blog as much as I did. I must really love you guys!

I think we left Miami a little before 11 and got to Everglades (the city) almost 2.5 hours later. We were delayed by a lot of roadwork and a stop for coffee. Coffee was a necessity every morning, since we were lucky if we got 7 hours of sleep a night. So I spent half of our trip trying to wake up and the other half staring excitedly out of the window. The view was just amazing! In certain places it even looked just like an African Savannah.

The first thing on our agenda was going on an airboat ride, and we ended up going with Jungle Erv’s. The tickets included an alligator boardwalk, while the actual ride was about 2 hours later. So we had plenty of time for the boardwalk and dinner at a cute local seafood restaurant.
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This little cutie was talking and waving to everyone walking by him.
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And then it was time for us to get to hold an alligator ourselves. I was a little nervous, but he was sitting completely still the whole time. And I was surprised at how soft his skin actually was.
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There was also a manatee lookout spot, but we weren’t lucky enough to see one.
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Most of the alligators we saw were actually wild ones. They had build spots along the river where they could climb up and lay in the sun. And this giant didn’t even move an eyelid while we were standing there watching him. I just wish I was half as calm as an alligator, because they can lay perfectly still for hours.
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Dinner Plan Week 2

Last weeks dinner plan went surprisingly well. I cheated on Saturday, but that was it. I normally have a lot going on on weekends so I think I’ll just do the weekdays from now on. Then we can eat leftovers or something simple on Saturdays. I’ll be happy as long as I get 5 decent meals in every week – and then I can take the weekend off.

Here is what last week looked like. But I didn’t eat the rice, of course. That was for Andy.
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And here’s my plan for this week. I also have a couple of lunch/snack recipes that I’m planning on trying out, so that should be fun. I just bought a whole pack of smoked salmon that is making my fridge smell delicious! (If you like smoked salmon as much as me, that is.)

  • Monday: Zucchini Lasagna
  • Tuesday: Smoked Salmon Scrambled Eggs with Vegetables
  • Wednesday: Creamy Baked Chicken
  • Thursday: Tacos (Taco Salad for me)
  • Friday: Fried Sausages and Mushrooms with Vegetables

Baked Zucchini Chips

When you’re eating low carb food you quickly find that it’s kind of hard to come up with good snacks that won’t break your diet. Potato chips, candy, and ice cream is out of the question. So I’m trying out a couple of different things and read online that zucchini chips was a good alternative to regular potato chips (which I happen to love).

You Need:

  • 1 large zucchini (though my store only had tiny ones)
  • Pastry/basting brush
  • Olive oil
  • Salt and Pepper

I cut my zucchini by hand, so I took my time making sure the slices were thin and even (a couple ended up too thick, and they didn’t taste very good). Then I spread them out on a paper towel and used another one to get some of the water out of them. You want them to get crispy, after all.
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Cover a cookie sheet in parchment paper and spread your zucchini slices out evenly. They can be close together as long as they don’t overlap. Use your pastry brush to cover the slices in a thin layer of olive oil. Don’t overdo it, though. I did, and even though my chips were still delicious they weren’t as crispy as I’d like them to be. Then you sprinkle a little bit of salt and pepper onto each slice.
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Let them cook for 2+ hours on 225 degrees, checking on them towards the end. You want them to be crispy and golden. I thought they tasted better the darker they were, and the ones that were still fairly green I didn’t like much. Since mine had way too much olive oil on them I let them cool off on a paper towel before putting them in a bowl.
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And enjoy! They have a very distinct flavor that I hadn’t anticipated, but really, really liked. It also made me eat only one chip at a time, making them last for a couple hours instead of a couple minutes (which is how I used to go through regular chips, haha). All in all it was a success, and I’m excited to try it again.
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New Nail Polishes

I hope you’re all having a great weekend! And that your weather is better than mine. Just when I thought spring was coming I got freezing rain instead. But UPS definitely improved my day yesterday!

I mentioned the nail polishes I ordered from Amazon in yesterday’s giveaway post. They weren’t supposed to be here until next week, but here they are! It was definitely an impulse buy, but I couldn’t help myself when I saw that 24 polishes were only $30 (shipping included)! I actually wasn’t ready to take off my beautiful liquid sand polish (which still looks great after 5 days), but I’m so excited to try out this new brand that I just have to.

I’ve never heard of Shany Cosmetics, and I’m a little worried because they are so cheap, but they got surprisingly good reviews online. And look at this pretty box that they came in!
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I think I was expecting small sample sizes, but these are all 0.5 oz, and in every color imaginable!
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You can look forward to lots of swatches to come!