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LET'S GET READY TO RUMBLE!! Consignment Style | Baby Rabies
I had a plan, a prioritized list, a budget (ugh), and caffeine and sugar coursing through my pregnant veins. I was not above using my belly to bump people out of my way. I volunteered, setting up items people were selling the day before, in order to gain early entry into this MASSIVE sale and was in line 50 minutes early for our 3:00 entry time.
The first item on my stalk and kill list was a Graco Snugrider stroller frame, and it wasn’t pretty. I found them, but wasn’t sure of the prices. $30 and $35 for something I can get new for $50? Really, people? But I knew I needed it, and I didn’t want to start the sale off with a loss, so I headed toward the last one available just as a girl on a cell phone began hovering over it. “So it’s $30… it has 2 cup holders… uh, huh… says it will work with your seat… uh, huh…. soooooooo….. hmmmmmmm…..” I could have been a total bitch and just slapped my pink sticker on it while I awaited her decision, but I didn’t, and of course, she grabbed it. Grrrr. Oh well, I told myself that was still too much and I’d find a better deal elsewhere (which I did, last night I found one on CL for $25).
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Come Into My Kitchen | Artist has two mediums: Food and clay
Cooking is one of Myrna Minnis’s creative outlets. An artist and sculptor by trade, Minnis is most widely known for her “oogly” creations, which are clay characters that have elements of a simple and ancient cooking pinch pot.</p><p> Mother of two and grandmother to four, Minnis regularly opens up her home and garden to people who appreciate art and want to play with clay. In her kitchen, Minnis shares the bounty of trips to local farmers markets served on unique dishes made by other artists.</p><p> <span class="bold">Residence: </span>Leawood</p><p> <span class="bold">Occupation:</span> Artist</p><p> <span class="bold">Special cooking interest:</span> Simple, fresh foods</p><p> <span class="bold">You have a very strong tie to the earth. From where does it come?</span> I grew up on a farm in Pratt, Kan., which is west of Wichita, and that’s where my love affair with dirt started. I was always playing in the dirt as a child, and no matter where I lived as an adult, I would always try to plant a garden outside, or at the very least have house plants. We grew up eating like kings and queens as we raised our own chickens, beef cattle, dairy cows and of course had our own vegetable garden.</p><p> <span class="bold">So your palate for good, wholesome food was formed at a young age. What do you say to people who think it’s too expensive to make meals with fresh ingredients?</span> How can people not make the investment of putting good food into their bodies? When I shop at the grocery store, I make my way around the perimeter of it, and you can shop sales when all this glorious produce is in season.</p><p>A family can roast a chicken and have a meal, and then with the leftovers make a chicken pasta dish with vegetables or a salad. I like to shop at farmers markets, so I can actually meet the farmers, to see from where my food has come. Each of us on this planet has an innate connection to our earth.</p><p> <span class="bold">You seem to be a person who is constantly growing things — whether it is plants or creative ideas.</span> The thing that so many people miss is that we all have gifts. I was 32 years old when I touched my first piece of clay at an adult class at the Brooklyn Museum in New York City and thought, ‘I’ve come home!’ That is a really strange thought for a Kansas girl to have in the midst of a buzzing metropolis.</p><p>I started by throwing clay pots (on a pottery wheel) and then began to form characters by hand. In 1989, divine inspiration hit me with the oogly, and I’ve never looked back. I like to bring the natural world into my life as much as possible, and that even extends to the dishes and glasses I use, which have been handmade by other artists.</p><p> <span class="bold">This shrimp dish tastes as good as it looks. What inspired the recipe?</span> This was originally a Cooking Light recipe but as it goes, I always have to tweak and create. I added the smoked paprika and the coconut to the recipe. And, although I used colossal-sized shrimp, you can make it with jumbo or popcorn shrimp, just put them on skewers. This is just a freshly beautiful and balanced dish. You get the smoky and the sweet. The heat of the jerk seasoning balances the cool of the salsa and salad. And like the food I eat, I find that a life lived with balance and a sense of gratitude is one that is truly magical.</p><p><h3>Spicy Coconut Grilled Shrimp with Pineapple Salsa</h3></p><p><span class="howto_volume">Serves 4</span></p><p><span class="howto_components">For the pineapple salsa:</span></p><p><span class="howto_components">1 fresh pineapple, peeled, cored and cut into fourths</span></p><p><span class="howto_components">1/2 cup peeled and finely diced cucumber</span></p><p><span class="howto_components">1/2 cup finely minced red onion</span></p><p><span class="howto_components">2 tablespoons minced fresh cilantro leaves</span></p><p><span class="howto_components">2 tablespoons lemon balsamic vinegar</span></p><p><span class="howto_components">2 tablespoons unsweetened coconut, toasted</span></p><p><span class="howto_components">1/4 teaspoon salt</span></p><p><span class="howto_components">For jerk seasoning: </span></p><p><span class="howto_components">1 tablespoon sugar</span></p><p><span class="howto_components">1 tablespoon smoked paprika</span></p><p><span class="howto_components">1 teaspoon salt</span></p><p><span class="howto_components">1/2 teaspoon garlic powder</span></p><p><span class="howto_components">1/2 teaspoon cayenne pepper</span></p><p><span class="howto_components">1/4 teaspoon ground thyme</span></p><p><span class="howto_components">1/8 teaspoon ground allspice</span></p><p><span class="howto_components">For the shrimp:</span></p><p><span class="howto_components">16 colossal shrimp</span></p><p><span class="howto_components">2 tablespoons coconut oil</span></p><p><span class="howto_components">For the salad:</span></p><p><span class="howto_components">1 head lettuce, cleaned and torn into bite-sized pieces</span></p><p>Prepare a hot fire on a charcoal grill and set grate on highest setting or heat a gas grill to 300 degrees.</p><p> To make the salsa: Place four pineapple segments on barbecue and grill until seared. Cut into bite-sized pieces and place in a large glass bowl. Add cucumber, onion, cilantro, vinegar, coconut and salt, and mix until well incorporated. Cover bowl with plastic wrap and place in refrigerator to cool.</p><p> To make the jerk seasoning: In a mixing bowl, combine sugar, smoked paprika, salt, garlic powder, cayenne pepper, ground thyme and allspice together. Set aside.</p><p> To prepare shrimp: Wash, peel, devein and butterfly shrimp, while still leaving tail intact. Place in glass bowl and toss with coconut oil. Pour jerk seasoning over shrimp and toss until evenly coated.</p><p> Using tongs, carefully place shrimp onto hot barbecue and grill for about 1 to 2 minutes on each side. Do not overcook.</p><p> Evenly divide lettuce onto four plates. Top with 4 pieces of shrimp each and spoon pineapple salsa on top of shrimp. Serve remaining salsa on the side.</p><p> <span class="bold">Note:</span> Can be garnished with fresh vegetables, including peppers and cherry tomatoes.</p><p><span class="howto_facts">Per serving: 288 calories (34 percent of calories from fat), 11 grams total fat (8 grams saturated), 173 milligrams cholesterol, 24 grams carbohydrates, 25 grams protein, 841 milligrams sodium, 3 grams dietary fiber.</span>