CHICKEN AND ONIONS in WHITE WINE CREAM SAUCE

CHICKEN AND ONIONS in WHITE WINE CREAM SAUCE
4 boneless, skinless chicken breasts
1/3 cup Wondra flour
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 cup butter
2 tablespoons avocado oil
1 small white onion, sliced and split into rings
1/3 cup white wine
2 tablespoons dried parsley
3/4 cup whipping cream

  • In a shallow bowl sift together the flour, salt and pepper.
  • Coat chicken with flour mixture and pat firm caking the flour into all the crevices.
  • In a large skillet heat together the butter and avocado oil.
  • Saute’ the onion rings until browned and beginning to caramelize.
  • Add the chicken and cook until brown on both sides and cooked through.
  • Remove the chicken and onions and set aside.
  • Add the wine and cook for 2 minutes until heated through.
  • Add the parsley and whipping cream, cooking over low heat until sauce thickens.
  • Serve over chicken and mashed potatoes.
  • Top with the onions.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 34 of 2017

HAPPY Monday everyone! I hope you had a good week and an even better weekend.  Ours was quiet, but productive. We celebrated our anniversary Friday night at a wonderful new to us restaurant and had a fabulous time. We also spent Saturday helping my uncle with a project getting all hot, sweaty and dirty so we came home, cooled off and relaxed the remainder of the weekend.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

I’m so happy we are NOT in Oregon for today’s total eclipse.  Until 2 years ago we lived near the 100% coverage area and from what I have heard it has been a zoo there for the past week with heavy traffic, sold out stores and gas stations, crowds and crowds of people…  I’m quite happy here in our 70% coverage area.

We are supposed to have beautiful skies, but will still be under heat advisory with triple digit heat and high humidity.

ON THE BREAKFAST PLATE

Protein drink and coffee

AS I LOOK AROUND THE HOUSE

I admit, it’s a wreck!

WEEKLY TO DO LIST & HOUSE PROJECTS

  • LAUNDRY… all caught up
  • LIVING AREAS… mostly tidy, NOT – I have packing materials everywhere
  • KITCHEN… quite clean except for the breakfast dishes
  • STUDIO… so-so with all the packing and ebaying going on
  • YARD… need to fetilize
  • BLOG… still doing some recipe updating and planing for future posts.

CURRENTLY READING & TELEVISION / DVR

  • STILL READING – Ava Miles #3 Dare Valley – Grand Opening

Pre-season Football has gotten a little boring so NASCAR is dominating as it gets close to the “PLAYOFF” time, formerly known as “THE CHASE”. PLUS, Defenders started Friday night as well as Guy’s Family Road Trip and the Great FOOD TRUCK race  started yesterday.

We still have a few summer shows going.

  • ZOO
  • DOUBT
  • STRAIN
  • SALVATION
  • NIGHT SHIFT
  • MIDNIGHT TEXAS
  • CHESAPEAKE SHORES
  • AMERICA’S GOT TALENT
  • GUY’S GROCERY GAMES
  • MASTER CHEF – there are some interesting characters left this season and some I can’t wait to see go – hint hint JEFF HAS TO GO!

MENU PLANS FOR THE WEEK

MONDAY

TUESDAY

WEDNESDAY

THURSDAY

FRIDAY

SATURDAY

SUNDAY

BREAKFAST

PROTEIN DRINK & COFFEE

PROTEIN DRINK & COFFEE

PROTEIN DRINK & COFFEE

PROTEIN DRINK & COFFEE

PROTEIN DRINK & COFFEE

QUICHE LORRAINE

PANCAKES & BACON

LUNCH

SALAMI & CHEESE WRAPS

GRILLED CHICKEN and TOMATOES

SOUP & SANDWICH

MAC & CHEESE with HAM

SALAD & FRUIT

PASTRAMI BURGERS

APPETIZER PLATES for the RACE

DINNER

BBQ SAUSAGE & BEANS

COUNTRY BOB’S MEATLOAF & MASHED POTATOES

CHICKEN GUMBO and SALAD

CAST IRON SKILLET CHICKEN and VEGGIES

MARRY ME CHAMPAGNE CHICKEN & SALAD

BUNLESS CRY BABY BURGERS with POTATO SALAD

SEAFOOD SALAD with PARMESAN CRUSTED ROLLS

DESSERT

RUM RAISIN NOODLE BAKE

SNICKERDOODLES

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND

We have a “difficult” person in the family and are praying for guidance in understanding and dealing with this person.

THINGS THAT ARE MAKING ME HAPPY

11 days to go to my testing that will determine surgery type and date as well as the overall treatment plan.  This has been a miserable wait and I’m ready to feel better!!!

FAVORITE PHOTO FROM THE CAMERA

I have been working hard at sorting and packing up all that I can (china, winter clothing, studio parts and pieces…) for the upcoming, yet to be determined move.  We still don’t have a date for my surgery, for that matter we don’t yet know which surgery will be done as my surgeon is waiting for the results from the tests being done on September 1st.  Either way, I am working at getting a lot of the heavy work done before that test and have made good progress.

I took another load to the donation center and have designated the spare bedroom as a staging area.  The mattress isn’t there any more either.  It was a full size and no one we know or have visit is comfortable on that size so the little boy next door now has a new bed as of yesterday.

INSPIRATION

 

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

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SLUMBERING VOLCANOES

A few years back I was reading a novel and it mentioned some interesting recipe titles. I decided to see if they were real recipes or contrived and was pleasantly surprised to find they were real. So over the next few Sundays we can experiment together. I’ve made a few additions over the years and they are getting better and better. Next time I make them I will take yet another new picture, I’m still not thrilled though this one is better than the last.

SLUMBERING VOLCANOES

4 LARGE tomatoes
1 small jar artichoke hearts, drained WELL and chopped (retain 2 tablespoons of juice for later)
3 LARGE egg yolks
4 tablespoons Parmesan cheese
4 tablespoons Panko bread crumbs
1 LARGE clove garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 green onions, minced
4 slices Gruyere’ cheese

1/2 pound shrimp
1 lemon

  • Preheat oven to 350°.
  • Carefully scoop out insides of tomatoes and drain juices from the shells.
  • Spray baking dish with non-stick cooking spray
  • Place tomatoes, hole side up, in baking dish and put in oven for 5 minutes.
  • In a small bowl mix together Parmesan cheese, breadcrumbs, artichokes, pepper, dill, garlic and onion powders until well blended.
  • Remove tomato shells from oven.
  • Fill each tomato with artichoke mixture leaving enough room for the egg yolk.
  • Place “volcanoes” back into oven and bake for approximately 20 minutes. (Time depends on how you prefer eggs cooked… if you want hard yolks – 20 minutes will give you runny yolks.)
  • Top with Gruyere’ cheese and cook 2-3 minutes more until cheese melts.
  • While tomatoes are baking, saute shrimp in butter, artichoke marinade and lemon juice.
  • Serve hot with side condiments of sour cream, chopped chives, green chili salsa, or others of your imagination!

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GLAZED SESAME CHICKEN STIR FRY

GLAZED SESAME CHICKEN STIR FRY
1 1/2 pound chicken breasts, cut into bite sized pieces
1 LARGE egg, beaten
1/2 cup rice flour
1 red pepper, diced or sliced small
3 green onions, sliced thin
3 cloves garlic, minced
2 cups broccoli florets
1 tablespoon honey
1 large can crushed pineapple
1/2 cup Hoisin sauce
1 +2 tablespoons sesame oil
1 1/2 tablespoons cornstarch
2 tablespoons Bragg’s Liquid Aminos
1/2 pound spaghetti noodles or Soba noodles, prepared al dente’

  • Drain pineapple retaining ALL the juice.
  • Generously season chicken steaks with salt and pepper.
  • Cut chicken into bite sized pieces.
  • Dredge chicken pieces first in beaten egg and then rice flour.
  • Heat wok or skillet to medium high.
  • Add 2 tablespoons sesame oil and coat pan well.
  • Add chicken pieces and sear on all sides JUST until done.
  • Remove chicken and keep warm.
  • Add additional sesame oil and heat.
  • Add broccoli florets and saute 1-2 minutes.
  • Add bell pepper and garlic and cook until pepper is tender.
  • Add green onion.
  • Whisk together the pineapple juice, soy sauce, honey, Hoisin sauce and cornstarch until well blended.
  • Add sauce mixture to the wok. Cook 2-3 minutes, stirring well.
  • Add in pineapple.
  • Cook until sauce is slightly thickened.
  • Add chicken pieces back in and toss to coat.
  • Add noodles and toss well.
  • Serve immediately.

This is my original recipe and it is great, but today I made thin chicken steaks because I already had them in the fridge, but much prefer the original bite size pieces – they get so much more flavor cooking that way.

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ARTICHOKE CHICKEN & PASTA with LEMON WINE SAUCE

I found this recipe called Italian Lemon Butter Chicken over at ALLrecipes and it was amazing!!  I did make several changes though for my family’s likes and we like it so much better, so go check out the original recipe and you decide.

Artichoke Chicken & Pasta with Lemon Wine Sauce
1/4 cup white wine
Juice of 2 large lemons
1/3 cup heavy cream❉❉
1/2 cup butter, chilled❉❉
salt and pepper, to taste
1/2 pound dry campagnelle pasta
4 skinless, boneless chicken breast halves – pounded to 1/4 inch thickness
1 bunch green onions, halved and sliced
1 tablespoon butter
1/4 cup Wondra
salt and pepper to taste
4 slices bacon, diced
6 ounces mushrooms, sliced
6 ounces marinated artichoke hearts, drained and chopped ***TIP
1/4 cup finely chopped fresh parsley

  • To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3.
  • Stir in cream, and simmer until it thickens. Gradually add the butter 1 tablespoon at a time to the sauce, stirring until completely incorporated.
  • Stir in parsley.
  • Season with salt and pepper.
  • Remove from heat, and keep warm.
  • Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and set aside.
  • Brown the bacon pieces most of the way until crispy. Drain the bacon pieces on paper towels.
  • Heat remaining bacon grease and 2 tablespoons butter in a large skillet over medium heat.
  • In a bowl, stir together flour, salt, and pepper.
  • Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil cooking until cooked through and golden brown on both sides.
  • Remove the chicken to paper towels.
  • Stir the onions, mushrooms and artichokes into the remaining butter, adding more butter as necessary; cook until the mushrooms are soft.
  • Add in the bacon pieces.
  • Add in pasta, stirring to blend.
  • Add sauce to the pan and stir to coat well.

NOTE 1❉:  a dry blush works well also.
NOTE 2❉❉:  I didn’t have enough butter so substituted 3/4 cup buttermilk this time and was pleased with the results.

***TIP save your artichoke marinade and use it as a base for a quick salad dressing to go with your meal.

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ROASTED RED PEPPER HAM STRATAS

ROASTED RED PEPPER HAM STRATAS
6 large eggs
1/2 cup milk
5 cups day old bread, cubed
1/3 pound ham steak, cubed
3 green onions, sliced thin
1/3 cup diced roasted red pepper
8 ounces cheese of choice
salt and pepper to taste
2 tablespoons butter, sliced into slivers

  • Whisk together eggs, milk, salt and pepper.
  • Spray four 8 ounce ramekins with non-stick cooking spray.
  • In a large mixing bowl toss together the bread, ham, peppers, onions and half of the cheese.
  • Pour in the egg mixture and continue tossing until bread pieces are well coated in egg mixture.
  • Spoon into prepared ramekins.
  • Top with remaining cheese.
  • Dot with butter pieces.
  • Refrigerate overnight.

NEXT DAY:

  • Preheat oven to 350°.
  • Bake until set, about 30 minutes.

CEDAR PLANKED SALMON ala NIBBLE ME THIS ala BOBBY FLAY

CEDAR PLANKED SALMON

adapted from Chris @Nibble Me This who adapted the Potlatch seasoning from Bobby Flay
4 salmon filets
2 lemons cut into 16 slices
1 teaspoon each fresh coarse ground Himalayan pink salt & black pepper
3/4 teaspoon chili powder
1/4 teaspoon red pepper flake
1/4 teaspoon dried tarragon
1/4 teaspoon celery salt
1/4 teaspoon dried minced garlic, smashed
1/4 teaspoon onion powder
1/4 teaspoon dried Italian seasoning

  • Preheat a charcoal grill set up for direct heat at 350°.
  • Mix the spices together for the potlatch seasoning.
  • Place half the lemon slices on the planks.
  • Place the salmon fillets skin side down on planks and season liberally with the potlatch seasoning.
  • Top each fillet with other half of lemon slices.
  • Place the planks on the grill, close the lid and cook until the internal temperature of the salmon is 120-130°, about 7-9 minutes.
  • Remove from the grill and serve immediately.  You can serve directly on the planks or remove it from the plank.

NOTES: There are several ways to test for doneness when grilling fish.  These tips are from Chris @NIBBLE ME THIS from the Cooking Fish Fundamentals lesson at Rouxbe Online Cooking School.

  • Test for doneness early and often.
  • A rough guide is 10 minutes total per inch of thickness.
  • Cook to an internal temp of 120-140° but fish with dense flesh (tuna, salmon) can be done at 120f.
  • Check the inside flakes at the thickest place.

RITZY CHEDDAR CHICKEN

RITZY CHEDDAR CHICKEN
4 boneless, skinless chicken breasts
1 sleeve RITZ crackers
salt and pepper to taste
1/2 cup whole milk
2 cups grated cheddar cheese

SAUCE
3 tablespoons butter
3 tablespoons WONDRA flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup buttermilk
1/2 cup chicken broth
2 tablespoons sour cream
2 tablespoons butter

  • Pre-heat oven to 400°.
  • In a food processor grind crackers until fine crumbs.
  • Generously pepper chicken pieces.
  • Soak chicken pieces in the buttermilk.
  • Dredge chicken pieces through the cheese first and then the crumbs.  Pressing each layer firmly into the chicken pieces before the next layer is applied..
  • Spray a baking dish with non-stick cooking spray.
  • Lay chicken pieces into the baking dish.
  • Cover with foil and bake 30 minutes.
  • Remove the foil and bake another 5-10 minutes or until chicken is golden brown.
  • While chicken is baking begin the sauce.
  • Melt the butter in heavy saucepan.
  • Blend in flour and salt, cooking until bubbly.
  • Remove from heat and gradually stir or whisk in chicken brothe and milk alternately.
  • Return to heat and cook, constantly stirring until smooth and thickened.
  • Stir over a medium high heat until sauce is heated through.
  • Serve over chicken.

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HOMEMADE CHICKEN BROTH & STOCK UP TIPS

At this time of year, I’m usually stocking up for winter in the wild and snowy north, but not this year. We’ll pretend though because I can’t seem to cook any differently and am longing for cool, crisp fall evenings for soups and stews.  I originally wrote this post years ago, but nothing has changed – I still do things exactly the same.

I start with LARGE bulk packs of meat.  I then break them down by size and meat right down to cutting certain recipes into bite sized pieces.  Then I wrap them in freezer paper because I really hate freezer burn!  And I package them into pre-labeled ziploc bags for the freezer.

I didn’t get a secondary picture, but I then wrap the center of each one with a strip of duct tape.  Yep, you read that right, duct tape.  Just a small strip.  Enough so when they’re stacked in the back of the freezer you can identify the meat.  I buy it in colors – red for beef, green for chicken and blue for pork.  It makes it soooooooo much easier when you’re searching in the freezer for the right meat.
Many times this prep includes rotisserie chickens.  My market at home has buy one, get one free on Tuesdays.  Can you figure out when I did my shopping? By the time I get home and put away the groceries, the rotisserie chickens are cool enough to pick off the bone.  The bowl below is the skin, congealed juices and bones I collected as I stripped 2 birds.
I think Martha (MM) and I met over some post about buying in bulk and we found a common ground – saving money!  Talk to your butcher.  Many times you can save even more than the advertised sale prices.  For example, recently my local market was running a sale on chuck roast.  None of the roasts were as large as I really needed for company so I asked the butcher if they had one the size I wanted and instead she offered up a manager’s daily sale (in the bulk section just a few feet away from the ones I was looking at) where I could buy twice as much for half as much saving me $8 over what I intended to spend and gave me enough for 3 meals.  I made ALL the chuck roast as Pot Roast & Veggies for company and then used the leftovers to make Ortega Chile Bake and Beef Chili.
I then use a large stock pot and cover the “debris” with water.  I set it to simmer on a low temp and let it go for an hour or so.  I don’t add any seasonings since I’ve normally bought mesquite broiled or lemon herb, but adjust according to your tastes.
Then I drain it into my large 8 cup measuring cup and allow it to cool.
I have several of these containers that I bought just for chicken stock in the freezer.  I haven’t bought chicken stock in over 10 years now.  It’s just so easy to make your own.  Even if I start with raw chicken and poach it for a recipe I add seasonings and by the time the chicken is done, there is several cups of broth ready for the freezer.

Today’s flavor was Mesquite broiled so it left us with a spicy red color also.

So what do you do to get ready for winter?  Have I motivated you to stock up?

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HOT CHICKEN CHILE VERDE SALAD

While you cook this, leftovers are good either heated or cold or even on a sandwich.

HOT CHICKEN CHILE VERDE SALAD
3 cups cubed cooked chicken OR 1 Costco rotisserie chicken torn into pieces
3 celery ribs, chopped
8 ounce cans sliced water chestnuts, drained and quartered
1 can green enchilada sauce
3/4 cup REGULAR mayonnaise (do NOT use lowfat)*
1 1/2 cups sour cream 1 1/2 cups plain Greek yogurt
1 small shallot, finely chopped
Juice of 1 lemon
1/2 teaspoon each salt and pepper
1 small can chopped green chiles
1/2 cup Panko crumbs
1/2 cup shredded cheddar cheese (I used finely grated SHARP cheddar)
1/2 cup Almond Accents honey roasted sliced almonds, crushed**

  • In a large bowl combine the mayonnaise, yogurt, enchilada sauce, lemon juice, salt and pepper until well blended.
  • Add chicken pieces, celery, water chestnuts, almonds and onions until well combined.
  • Turn into a greased baking dish.
  • Combine bread crumbs and almonds.
  • Top with bread crumbs and then cheese.
  • Arrange green chiles around the edge of the baking dish.
  • Bake uncovered for 35-45 minutes or until heated through.

NOTES:
*I cut this in half for continuity because the enchilada sauce was much thinner than the original cream of chicken soup
**from the produce section – a salad topper

BANANA SPICE CAKE

This recipe works really well in today’s decorative bundt style pans. I seriously adapted this one into a modern easy to use recipe from ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron

BANANA SPICE CAKE

1/3 cup butter, melted
1 cup sugar
2 eggs
2/3 cups sour milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour, sifted
2 small VERY RIPE bananas, well mashed
1/2 cup golden raisins
1/2 cup maple syrup

  • Pre-heat oven to 350 degrees.
  • GREASE loaf pan or 8×8 baking dish.*
  • With a wooden spoon blend the butter, sugar and eggs.
  • Blend in bananas until well mixed.
  • Sift dry ingredients together.
  • Add dry ingredients and mix well with swift strokes.
  • Add vanilla and raisins.
  • Bake 45-55 minutes until toothpick comes out clean.
  • Immediately invert on to serving plate.
  • Wait 15 minutes for cooling.
  • Warm the maple syrup in the microwave for 30 seconds.
  • Using a toothpick, pierce holes into the top of the cake.
  • Drizzle maple syrup over the cake and allow it to drip down the sides.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 33 of 2017

HAPPY MONDAY everyone! I hope you had a wonderful week/weekend. It was tax free weekend around here with the kids starting back to school today plus a SERIOUS heat advisory so I avoided going anywhere and pretty much stayed inside with preseason football and racing all weekend. I did make it to the Farmer’s market early Saturday morning and picked up just a few groceries for some luscious salads, but other than that it was a productive weekend at home. We know for sure that we won’t be staying here, but are still uncertain exactly when we will be moving since we are still waiting for tests 3 & 4 to be performed to determine surgery type and date.  So, I’ve started packing ALL non-essential items (Christmas china, winter clothes, studio items, etc…).  This will help on so many levels after my surgery and keep me busy now while I wait for the test and surgery.  LOL it’s a vicious circle, but keeps me busy.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

We are back into serious heat advisories and triple digit temperatures, but it’s blue skies full of fluffy clouds and sunny.

ON THE BREAKFAST PLATE

Honey Nut Cheerios with a banana and coffee

AS I LOOK AROUND THE HOUSE

I am very happy with everything I got done over the weekend.

WEEKLY TO DO LIST & HOUSE PROJECTS

  • LAUNDRY… just a couple loads
  • LIVING AREAS… GORGEOUS
  • BEDROOM… GOURGEOUS TOO
  • KITCHEN… just a little tidying to do
  • STUDIO… I did a seriously DEEP clean Saturday and am not sure I want to make a mess so soon.
  • YARD… YAY, nothing
  • BLOG… still working on some recipe updating and planing for future posts as I continue combining my old blogs into this one.

MONDAY – APPOINTMENTS & ERRANDS
TUESDAY – When I cleaned the studio, I got the table top photo booth set up for ebay pictures and want to get at least 20 items a day photoed, edited and listed.
WEDNESDAY – ebay, packing
THURSDAY – ebay, vacuuming
FRIDAY – ebay, ?? out for our anniversary
SATURDAY – helping my uncle
SUNDAY – ??

CURRENTLY READING & TELEVISION / DVR

  • READING – Ava Miles #3 Dare Valley – Grand Opening

Pre-season Football and NASCAR have dominated around here quite a bit lately, but we still have a few summer shows going.

  • ZOO
  • DOUBT
  • STRAIN
  • SALVATION
  • NIGHT SHIFT
  • MIDNIGHT TEXAS
  • CHESAPEAKE SHORES
  • AMERICA’S GOT TALENT
  • GUY’S GROCERY GAMES
  • THE “F” WORD will conclude this week also – I love this fun new side of Gordon Ramsay, but not sure this show will make it.  The background noise that Gordon is always trying to talk over drives me crazy.
  • MASTER CHEF – there are some interesting characters left this season and some I can’t wait to see go JEFF HAS TO GO!
  • FOOD NETWORK STAR finished this week– I LOVED Jason, Corey and Rusty.  Corey and Rusty had their unique styles, but Jason was so funny on the Holiday Baking Championship which he won against professionals.  He is pretty innovative with flavor combos and I just love his country accent and euphemisms that I was pulling for Jason to win ALL SEASON! SPOILER ALERT: AND he did!

NEW THIS WEEK:

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
FRUIT & COFFEE
SCRAMBLED EGGS
FRUIT SMOOTHIE
FRUIT & COFFEE
SCRAMBLED EGGS
RED PEPPER HAM STRATAS
SHIRRED EGGS & HAM
LUNCH
FRUIT & CHEESE
SOUP
MEAT ROLL-UPS
SALAD
MEAT & CHEESE
C.O.R.N.
??
DINNER
CEDAR PLANKED SALMON & GARLIC CHEESE CAULIFLOWER & BROCCOLI BAKE
JUCY LUCY BURGERS
SLAM DUNK WINGS & TWICE BAKED POTATOES
BBQ SAUSAGE & CREAMY CUCUMBER SALAD
OUT TO EAT FOR OUR ANNIVERSARY
PORK CHOPS with PEPPER JELLY
MARRY ME CHICKEN & GARLIC MASHED POTATOES
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND

PRAYING for all the hatred and animosity to come to an end in our country.  We have to start helping each other up instead of tearing each other down!

2 1/2+ more weeks until tests 3 and 4. Some days I’m not sure I can last that long let alone until the surgery, but since there is no alternative I’ll just draw on my strength and live with the pain and put one foot in front of the other every day moving forward.

FAVORITE PHOTO FROM THE CAMERA

My old guy still likes to play and is seeming more puppy like lately. He never lets his favorite tennis ball get too far from him.

INSPIRATION

 

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

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