First big news first: Kaitlyn is crawling already - she also sits for a long time before falling over. And, the most unfair of all…has begun to say da da da da da da! Sure, I raise her nearly exclusively for 8 months and she says da da first? I’ve got pictures of all this and I’ll post them next time.
In fun photography news, we picked up a nice new lens to be our #1 walk-around lens. I can’t wait to get it! It’s a Tamron AF 18-250mm f/3.5-6.3 Maco/Telephoto lens. We’ve heard insanely wonderful reviews of it, and some friends of Brian’s at work have the same lens and let him try it. We may never need to drop the 18-55mm kit lens back on the Rebel.
In slightly-related-to-photography news, I am sort of a dork and like to take pictures of my food. This time, I decided to take pictures of the meal as I made it and when it was ready. Bonus - yummy pictures plus yummy recipe!
Marinated Steak & Chicken Kabobs
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1 pack McCormick “Mesquite” marinade powder
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Minced garlic
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Lowry’s Steak & Chop marinade
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Dash of peri peri sauce (by Nando’s - available at World Market. It’s the best chicken sauce EVER and I use it in EVERYTHING)
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Cajun seasoning
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Dash dillweed
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Worchestershire sauce
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1.5 lbs sliced ribeye
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1-2 large chicken breasts
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1 small red pepper
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1 small green pepper
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Cherry tomatoes
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Baby bella mushrooms
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1 half medium sweet onion
I kind of wing the amounts on the marinade. I do NOT marinate the chicken & the beef together. I put all the veggies into a grill basket with a dash of pepper, sea salt, and some cajun seasoning. Then I put the chicken pieces all onto bamboo sticks, and all the beef onto bamboo sticks.
Start the veggies first on the grill, then add the chicken. Take chicken off when cooked, add steak.
I also serve with white rice and crescent rolls and a favorite red wine (last night was a Mattie’s Perch Shiraz Cabernet - yum!).
The best part about those pictures is even though they looked SO good, the didn’t do the meal ANY justice… yum.
(Tonight, for reference, was a Red Baron pizza. Woooo.)