Santa Billy

Part time Santa- Full time Billy

And his trusty sidekick.


Settling in for a warm winter's eve.

What a lazy bunch of billy's.

Didn't your mother tell you not to make faces like that.... they might stick.

Whew... it didn't stick.

and this one... well where is his face???

Happy Holidays from my Billy's to yours.

Szechuan Style Green Beans

I bought green beans last night and came home to fix them using my usual recipe but I couldn't find my recipe (imagine that). And I was too lazy to get online and look it up here on my blog so I quickly glanced in a recipe notebook I have and I found this recipe. It will now replace my old chinese green bean recipe. These are awesome. Try them, I bet you'll love them too.

1 lb. fresh green beans, rinsed, drained and stem end trimmed off

2 Tablespoons soy sauce

1 Tablespoon rice wine vinegar

2 teaspoons seasame oil

2 teaspoons sugar

1/4 to 1/2 teaspoon hot chili flakes

1/2 teaspoon freshly ground pepper

1 Tablespoon olive oil

2 cloves garlic, minced

2 Tablespoons fresh ginger, minced (I used powdered ginger)

1/4 cup onions or shallots, sliced

Balsamic vinegar

Cut beans into 2 to 3 inch lengths. In a small bowl, mix the soy sauce, rice vinegar, seasame oil, sugar, chili flakes and pepper. Place a large skillet over high heat, when the skillet is hot add the beans and 1/4 cup water. Cover and cook, stirring once, until beans are bright green and slightly crunchy to the bite. This will take 4 to 5 minutes. Uncover and cook until all the liquid is gone.

Add the olive oil, garlic and onions or shallots to the skillet, stir until the beans and garlic are slightly browned, 1 to 2 minutes. Add soy sauce mixture to the skillet, bring to a boil and stir until most of the liquid is evaporated and the sauce thickens and coats the beans, At this point, I add a few splashes of balsamic vinegar. Simmer 2 to 3 more minutes. Pour into a serving dish and serve hot or cool.

Don't count on having leftovers.

Cute as cute can be

Doesn't this just make your day? It sure made mine. The only thing better would be to see her in person and that's going to happen in the next couple of weeks. I can't wait. For now though, I'm grateful for camera phones and all my little Billy's, near and far.

The taking of the Christmas picture

Call me an crazy but I had this idea that three little Billy's could sit still and pose for just ONE, I say just ONE Christmas picture.

Oh well, maybe perfection is overrated.

Orzo with Asparagus

I don't really have a name for this recipe since it was given to me by my sister and we just refer to it as the asparagus stuff. Orzo with Asparagus sums it up pretty good. And I might add, I have not fixed this in eons but I keep thinking about making it soon. I have a package of orzo in my cabinet that stares at me every time I open the door. And I think Orzo with Asparagus..... ooohhhh that sounds good and then I close the door and the thought vanishes. But, alas.... I am making progress. I found the recipe my sister gave me, now all I have to do is buy some asparagus and I will be fixing this very soon.

2 Tablespoons olive oil
1 small onion, diced
1 lb. fresh asparagus, (tough ends trimmed away and cut into 1 inch pieces)
1/2 cup orzo
1 cup chicken broth
1/2 cup grated Parmesan cheese (the real stuff)


Saute onion in olive oil, add asparagus and saute for about 5 to 7 minutes. Add 1/2 cup of orzo and toss around with veggies. Add 1 cup chicken broth. Simmer on low or medium low til liquid is absorbed. (You may need to add more broth or water if the orzo is not tender enough). Remove from heat and add 1/2 cup grated Parmesan cheese.

You can also adjust this to serve more by using 3/4 cup orzo and 1 1/2 cups broth.

Over the river and thru the woods.....

To Nana's house we go.....

Well actually it's up the street and thru the light to Nana's house we go. But who cares, my little billy's find their way to my house. Seems they like sitting around my table gobbling up some vittles.

With belly's full and some to spare, it's home again home again jiggity jog.