Tammy Munson » Tammy

Lesson Learned.

Tammy — Sat, 10 Dec 2011 01:33:12 +0000

So as I was writing an upcoming blog post earlier this week … all of a sudden I lost ALL my content. Not just the content I was working on but every SINGLE blog post I have written since November 2004.

Yea I panicked a little … ok I panicked a lot. It was like one of my limbs were cut off and it was quite painful.

Being the social media junkie that I am .. I immediatley vented about my situation on Facebook. Most people understood my situation and felt really bad for me .. but no solutions.

Of course this all happens right before I have to leave to go pick up the kids … I think I bawled all the way there and back.

One friend , Debbie came forward and said she could help. She is a super awesome techie guru (she did our site customization over at Bravo Tango). She was able to get in the server , found the problem (a failed database issue ) and fixed it all in 5 minutes.

I couldn’t believe it .. I was so happy and so relieved that my site was back working like it was supposed to .

So the moral of the story is to backup your site /content on a regular basis because one small error.

Christmas in in 3 weeks.. ACK!

Tammy — Fri, 02 Dec 2011 15:42:10 +0000

It’s hard to believe that Christmas is right around the corner. Where did the year go ?

I’m so behind this year … its already December 2nd and I don’t have a single Christmas decoration up yet! That will be remedied this weekend I can promise you that.

It’s not that I’m not excited for Christmas because I am . It is simply just because I’m so busy with the retail side of Christmas.It’s tiring and exhausting but a lot of fun that’s for sure.

Christmas will be so very fun this year .. We’re not moving anytime soon or there are no deployments/trip on the horizon. We will just get time to chill and celebrate the season. Oh and we get stuff too! (Ok part of that is not entirely true — I’ll be going to Blissdom in Nashville in February! SQUEE!!!! )

Last year , because we moved literally right before Christmas (as in 2 days before) so we didn’t even put up nearly any of decorations. It will also be the first Christmas in a long time that the entire family (all of Mr. Fix It’s family ) will be together.

I also have a feeling that this will be the last year of the ” big Christmas secret ” for the girls as well. (Let’s use that phrase ok — my kids sometimes read my blog , yo! ) I’m pretty sure that Kid1 already knows and is just going along with it for Kid2′s benefit. (It’s either that or she’s afraid she won’t get any extra presents if she says anything lol )

The girls are growing up so quickly .. I know its coming soon as Kid2 has expressed doubts and several of her friends have mentioned it too but so far she still believes as well. I know I will be a bit relieved but also a bit sad. It will be one more milestone on the list to cross off as they head toward being all grown up. I can already tell that our relationships with both girls have started to change a lot … just reinforces that my babies are not really babies anymore.

So we’ll make this year count as well .. just in case it’s the last year for the big secret ! Let Operation Get Ready for Christmasification begin! (Yes I know that’s not a real word — I just made it up. )I’ll have some photos to post on Monday , so check back then .

Merry Christmas & Happy Hanukkah !

Channeling my inner pioneer woman …

Tammy — Mon, 14 Nov 2011 03:27:33 +0000

So Mr. Fix It and I are in the market to buy our next home. Now we’ve owned homes but this is a bit different. We plan to be in Northern Iowa for a LONG time.

I’ll admit — I’m a bit nervous about this one.

It’s not the fact of buying a home is the scary part — its the age of the home and the size of the property. It’s also the long term plan I’m a bit nervous about — thanks to the Army , we’ve always moved every 2 years or so.

The house we are looking at was built in 1900, has 5 outbuildings and is on 8 acres of land.

Scary right ?

We’ve always wanted a house with lots of land that we could embrace our self-sustainability side. Now that it is a lot closer to becoming a reality , it is a bit un-nerving.

Yes .. we are wanna-be homesteaders. I will be channeling my inner ” Pioneer Woman” and learning lots about homesteading, farm animal care and living off the grid a bit.

I don’t foresee any living like the Ingalls Family on Little House — this girl needs her internet , tv and other modern conveniences.

We do plan on having some chickens, goats (as in Fainting Goats variety ) in the future. If anything , it should make great blog fodder.

Stay tuned. This will be our biggest and probably most hilarious adventure yet : )

Recipe Tuesday : Chicken Divan

Tammy — Tue, 08 Nov 2011 04:35:07 +0000

I’ve been looking for a quick dinner dish that was easy to make and something that everyone would like. Well thanks again to Paula Deen, I’ve found it. The prep time was so easy and all you do is basically dump the ingredients together, mix and pop in the oven! Voila!

I’m not one that normally likes casseroles but this one was delish and so easy!I highly recommend it and everyone should add it to their quick go -to list.

Ingredients

15-20 ounces fresh broccoli, chopped
6 cups shredded chicken, cooked
2 (10 3/4-ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp Cheddar
1 tablespoon fresh lemon juice
Salt and pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan
1/2 cup soft bread crumbs
2 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F.

Remove the outer wrappers from the boxes of broccoli. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the broccoli and put into a casserole dish. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan, bread crumbs and butter and sprinkle over the top.

Bake for about 30 to 45 minutes.

* Courtesy from Paula Deen’s website and Food Network.com

6 years

Tammy — Wed, 02 Nov 2011 02:32:25 +0000

6 years. Holy Hannah.

It’s hard to believe that it has been 6 years since I started blogging. So much has happened since then and ironically have come full circle.

We’ve gone from being a civilian family to active duty military back to civilian life.

This blog has created so many different opportunities for me and my family over the years not to mention friendships, connections and introductions.

My blog sure has come a long way too. My first few posts were… let’s just say not very good.

Thank you everyone for 6 wonderful years of blogging!

Wordless Wednesday – Ranger

Tammy — Wed, 28 Sep 2011 13:33:44 +0000

Recipe Tuesday : New Orleans Style Beignets

Tammy — Wed, 28 Sep 2011 00:31:14 +0000

Beignets

Lately I’ve been thinking a lot of New Orleans and one of my favorite things from home, Beignets.

If you’ve never been to New Orleans or have had a beignets , you are seriously missing out! Beignets are most basically deep-fried dough topped with powered sugar. They are were introduced to Louisiana by the Acadians. (FYI – it is the state doughnut of Louisiana )

So this past week , we decided to give homemade beignets a try. Now they weren’t exactly like the ones they serve at Cafe Du Monde but they were a close second!

Ingredients

2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying (Use Cottonseed Oil if you can find it )
1/4 cup confectioners’ sugar

Directions

In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
Shake confectioners’ sugar on hot beignets. Serve warm.

It’s almost here!

Tammy — Mon, 26 Sep 2011 03:32:05 +0000

Well tomorrow is the big day .. The Upper Midwest Social Media Conference is almost here!

Even though I’m partially responsible for running the show tomorrow , I’m really very excited about all there will be to learn. This will be my first conference as a “retired social media consultant, and I’m really excited about that. I always walk away from events like this filled with inspiration for new blog posts and new ideas and tomorrow will be no different. I know it will be the same tomorrow with a slightly different view and perspective.

The best part of these conferences , at least for me, is the conversations that happen organically. These are the things that leave a lasting imprint on me when the conference or event is over. When I attened Blog World Expo - Vegas in November 2009 , I can distinctly remember many of the conversations and the people I got to meet. I can’t really tell you the tracks I attended or the things I learned.

We had our pre-conference party tonight at the Clarion Hotel and once again i was inspired by others. It was especially comforting to hear that many of the speakers there had the same concerns as a blogger and parent of a teen and tween. It was also instant friendships as we realized we had several friends in common.

I know tomorrow is going to be a great day and all of our participants/speakers will have a great time. I can’t wait to read about what each one of them walks away with.

I guess I better get cracking on that presentation huh ?

Wordless Wednesday – Logan

Tammy — Wed, 21 Sep 2011 15:17:54 +0000

Recipe Tuesday : Parmesan Crusted Pork Chops

Tammy — Tue, 13 Sep 2011 09:22:44 +0000

Parmesan Crusted Pork Chops

It’s been awhile since I’ve done a Recipe Tuesday post so I thought it was the perfect time to bring it back as a regular feature of my blog. (thanks to my friend Tishia for some inspiration)

This week, its Parmesan Crusted Pork Chops. Usually I serve it with some roasted veggies and mashed potatoes. Perfect for the upcoming Fall season.

* recipe courtesy of Giada De Laurentiis and Food Network.com

Ingredients

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Directions

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

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