HAPPY HOMEMAKER AND MENU PLAN MONDAY week 37 OF 2018

GOOD MORNING dear friends.  I hope you had a GREAT week.  Mine was busy, but productive. We attended hubby’s airborne picnic on Saturday.  It was SUPER hot and I didn’t do very well with the combination of the heat and the food, but am glad he got to go. I spent most of yesterday recuperating.

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.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – Only 2 more Mondays in this horrid triple digit heat.  I’m already in my swimsuit this morning and ready to get my workout done.

ON THE BREAKFAST PLATE – Green Tea, yogurt and banana

CRAFTS / PROJECTS – nothing until after our migration

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

It’s Ovarian Cancer and Childhood Cancer Awareness Month – PLEASE SPREAD THE WORD!

FAVORITE PHOTO FROM THE CAMERA – I didn’t get any good pictures this week.

INSPIRATION – I can’t believe it’s been 17 years since this horrific event.AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS /  APPOINTMENTS

  • LAUNDRY… just a couple loads of clothing and towels
  • LIVING AREAS… I’m doing a deep clean today
  • KITCHEN… pretty clean
  • YARD… nothing much, but hubby is giving the BBQ a serious deep clean
  • BLOG… some recipe updating, future post planning and holiday post planning
  • PROJECTS… nothing till after our migration
  • APPOINTMENTS… dentist, nails
  • TO DO… we’re going to go to the county fair for my birthday and to see Peppermint with Jennifer Garner this week.

I’M READINGMurder at Merisham House

A mansion, a title and marriage to a wealthy Lord – Lady Eveline Cartwright has it all. Unfortunately, it’s not enough to prevent her being bludgeoned to death one night in the study of Merisham Lodge, the family’s country estate in Derbyshire. Suspicion quickly falls on her ne’er-do-well son, Peter, but not everyone in the household is convinced of his guilt. Head kitchen maid Joan Hart and lady’s maid, Verity Hunter, know that when it comes to a crime, all is not always as it seems. With suspicions and motives thick on the ground, Joan and Verity must use all the wit and courage they possess to expose a deadly murderer who will stop at nothing to achieve their aim…

WHAT IS ON THE DVR OR LIST TO WATCH – we’ve been watching NASCAR (when it’s not rained out). This is the last week before the CHASE play offs.  Football has started and while we are watching we are not as diligent as years past because of all the political stuff.  We did binge watch Jack Ryan on Amazon Prime and Iron Fist on Netflix.

HEALTH & BEAUTY TIPS HOMEMAKING/COOKING TIP – I tried this yesterday and it not only works, but the bacon was tastier and crisper too.MENU PLANS FOR THE WEEK

BREAKFAST

LUNCH

DINNER

DESSERT

MONDAY – FRIDAY

GREEN TEA,

BANANA & YOGURT

CHICKEN, TUNA

or

GREEN SALAD

MONDAY

CHICKEN DUMPLING STEW

TUESDAY

ORANGE BRAISED CHICKEN & RICE

WEDNESDAY 

C.O.R.N. clean out refrigerator night

THURSDAY 

HONEY ORANGE CHICKEN & STIR FRIED VEGGIES

FRIDAY

DRUNKEN CHICKEN & TOMATOES

PINEAPPLE CHEESE PIE

SATURDAY

SATURDAY 

ROCHESTER CHICKEN ala IMMIGRANTS

SUNDAY

SUNDAY

C.O.R.N. clean out refrigerator night

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

BOURBON CHICKEN & HERB BISCUITS

The beauty of this recipe is that it’s GREAT for a group or a cool fall evening’s dinner for 2. You can serve it on the biscuits as small sandwiches or you can roughly chop the chicken and serve it over the biscuits like a stew (my favorite way).

BOURBON CHICKEN & SEASONED BISCUITS
CHICKEN
2 tablespoons avocado oil
1 bulb onion, halved and sliced thin (save some greens for garnish)
1 1/2 cups baby carrots, sliced diagonally
4 boneless, skinless chicken breasts
1/2 – 1 container (8-16 ounce) beech or Cremini mushrooms, cleaned and trimmed (chopped smaller if using Cremini)
1 cup QUALITY bourbon (I often use Seagrams and it is still quite yummy)
1 cup PURE maple syrup
1 cup heavy cream**
2 sprigs FRESH thyme
FRESH ground sea salt and black pepper

  • Whisk together the bourbon and maple syrup in a saucepan and gently simmer 10 minutes.
  • In a large saute’ pan, heat the oil over medium-high heat.
  • Add carrots and onions, cooking 2 minutes.
  • Add the chicken pieces, searing about 2 minutes per side or 3-4 minutes if using pieces.
  • Add maple syrup mixture to the chicken pan.
  • Reduce heat slightly, add mushrooms and bring to a SLOW simmer and cook for 10 minutes.
  • Add the cream, thyme, salt and pepper, cooking for another 5 minutes.
  • Serve warm over biscuits.
  • Garnish with greens.

**NOTE: A great substitute for heavy cream is 2/3 cup warmed WHOLE milk and 1/3 cup melted butter.

BISCUITS
3 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon oregano
1 1/2 teaspoons salt
1 tablespoon sugar
6 tablespoons COLD butter, cut into cubes
1 1/2 cups cold WHOLE milk
2 tablespoons avocado oil

  • Preheat the oven to 400°.
  • Combine the spices in a small bowl until well mixed. Reserve 1 teaspoon of the combined spices.
  • Combine the flour, baking powder, the seasonings, the sugar and salt in a medium bowl using a whisk.
  • Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture.
  • Make a well in the center and pour in the milk.
  • Stir JUST until combined.
  • Turn the dough out onto a floured surface and knead 5 or 6 times.
  • Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don’t twist the cutter otherwise you’ll squish the sides and the biscuit won’t rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
  • Place the biscuits bottom-side up on a baking sheet lined with parchment paper.
  • Whisk together the avocado oil with the reserved spices.  Brush the herb butter on each biscuit.
  • Bake until golden brown, 18 to 20 minutes.

BEEF RAGU & PASTA ala SLOW COOKER and A LITTLE PASTA HISTORY

Strozzapreti AKA priest-choker or priest-strangler are an elongated form of cavatelli, a hand-rolled pasta typical of the Tuscany region of Italy.

The name has many theories as to the name. One of the theories is because of gluttonous priests were so enthralled by the savory pasta that they ate too quickly and choked themselves. Another explanation involves the “azdora” OR A  ”housewife” who “chokes” the dough strips to make the strozzapreti. It is presumed that the housewife would express such a rage possibly triggered by the misery and difficulty of her life that would fill her with enough rage to be able to strangle a priest!” And yet another legend suggests that wives would customarily make pasta for priests as partial payment for land rents (the Catholic church rented to many farmers) and their husbands would be angered enough by the priests eating their wives’ food to wish that the priests would choke as they stuffed their mouths with it. And yet another possible explanation is that the pasta resembles a clerical collar which is commonly referred to as a “Priest Choker”.

The more commonly accepted theory is that following Sunday mass, a priest would visit homes of the villagers and enjoy dinner with them. The more pleasant the experience for the priest the more often they would come back to that particular home. As a means for the family to let the priest know that he might have worn out his welcome, they would serve this pasta which later earned the name “Strozzapreti.”

The dough is first rolled out in thick flat sheets. It is then cut into strips. The strips are lightly rolled or twisted between the palms. The large pasta is separated into 3-4 inch pieces by pinching it. Unlike spaghetti or macaroni, this pasta is not uniform in size or shape.

Different regions makes this pasta slightly different. In Romagna it is made with wheat flour, water, salt and sometimes eggs. Where as in Emilia it is made from flour, water, Parmesan cheese and egg whites which are all beaten together. In Pici it is more similar to the Tuscan style which is hand rolled, solid fat tubes of dough that are cut, but not twisted giving it the appearance of a taut rope. In Corsica it is a large gnocchi made of cheese and vegetables and then baked.

Unless you make your own pasta regularly this is a difficult pasta to find in your average grocery store. I usually substitute the Barilla Campagnelle pasta which is a thinner cone shaped pasta with a ruffled edge and is often known as “little bells”.

BEEF RAGU ala SLOW COOKER
1 small yellow onion, finely chopped
5-6 cloves garlic, minced
2 1/2 -3 pound chuck roast
1 tablespoon House Seasoning (see below)
28 ounce crushed tomatoes
1 cup beef broth
3 tablespoons tomato paste
1 large carrot, peeled and grated
2 tablespoons red wine vinegar
3 teaspoons Italian seasoning
Prepared pasta
Parmesan cheese, grated

  • Spray a large slow cooker with non-stick cooking spray.
  • Arrange the onions and garlic in the bottom of the slow cooker.
  • Sprinkle the roast with the house seasoning on both sides.
  • Arrange roast on top of the onions and garlic.
  • Sprinkle the carrots on top of the roast.
  • In a medium bowl, blend together the tomatoes, tomato paste, beef broth, red wine vinegar and Italian seasonings.
  • Pour over the roast.
  • Cover and cook on low 8-10 hours until the beef is EXTREMELY tender and falls apart.
  • Skim any fat from the top.
  • Use 2 forks to shred the beef.
  • Stir beef into the tomato sauce.
  • Adjust seasonings.
  • Re-cover and cook for another hour to allow the flavored to meld together.
  • Serve over prepared pasta and top with Parmesan cheese.

HOUSE SEASONING MIX

1/4 cup fine sea salt
1/4 cup garlic powder
2 tablespoons onion powder
1 tablespoon FRESH ground black pepper

  • Combine in a small bowl until well blended.
  • Store in an air tight container.

 

SPINACH STRAWBERRY SALAD with POPPY SEED DRESSING

SPINACH STRAWBERRY SALAD with POPPY SEED DRESSING

SALAD
3-4 cups baby spinach, washed and spun
2 cups torn romaine hearts, washed and spun
1 quart strawberries, hulled and large chopped
1/2 red onion, halved and sliced thin
1/2 cup chopped candied walnuts

DRESSING
1/2 cup red wine vinegar
1/3 cup sugar
1 tablespoon poppy seeds
FRESH ground salt and pepper, to taste
1/4 cup avocado oil

  • Whisk together the vinegar and sugar until sugar is dissolved.
  • Pour half of the vinegar into a microwave safe bowl and microwave 1 minute.
  • Add onion, toss to combine and let sit 30 minutes.

 

  • While onions marinade, toast the poppy seeds in a non-stick skillet until fragrant and darkened.

 

  • Whisk oil into remaining vinegar mixture.
  • Add FRESH ground salt and pepper, to taste.

 

  • In a large salad bowl combine spinach leaves, romaine pieces, strawberry pieces and candied walnuts.
  • Remove onion from vinegar mixture and add to salad bowl, gently tossing to disperse.
  • Whisk onion marinade back into the vinegar mixture.
  • Drizzle over salad,
  • Plate salad and top with more walnuts if desired.
  • Enjoy!

SLOW COOKED SWEDISH MEATBALLS

I found this recipe in Real Food Slow Cooker Suppers: Easy, Family-Friendly Recipes from Scratch By Samantha Skaggs

I love that they start by saying “If you’ve ever visited a certain, large, Swedish, rat-maze-like furniture store”…. Gee I wonder if they mean IKEA LOL 😀 I did adapt it slightly, but the final product is REALLY similar and VERY tasty!

SLOW COOKER SWEDISH MEATBALLS
MEATBALLS
2 pounds lean ground beef
1 cup FRESH sourdough bread crumbs
1/2 cup WHOLE milk
1/2 teaspoon onion powder
1/4 teaspoon ground allspice
1/4 teaspoon FRESH ground nutmeg
1 teaspoon FRESH ground sea salt
FRESH ground pepper, to taste

  • Combine ground beef, breadcrumbs, milk, seasonings, salt and pepper.
  • Form ping pong sized meatballs, about 24 of them.
  • Arrange meatballs in a couple layers in large slow cooker.

GRAVY
3 cups beef consommé
1/4 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon House Seasoning
1/3 cup sour cream
FRESH ground sea salt and black pepper, to taste

  • Whisk together the consomme’, flour, Worcestershire sauce, vinegar and house seasoning.
  • Pour this over the meatballs evenly.
  • Cook on low 6-8 hours or high 3-4 hours until meatballs are cooked through, but still tender.
  • Using a slotted spoon remove meatballs to serving platter.
  • Skin any fat from the gravy.
  • Add sour cream to a small bowl.
  • Add a couple spoonfuls of gravy to the sour cream and whisk together. This will temper the sour cream and prevent curdling. Add a few more spoonfuls and keep mixing until completely tempered,
  • Add sour cream mixture into gravy, whisking to combine.
  • Adjust seasonings.
  • Add meatballs back into slow cooker and cook 30 minutes more.
  • Serve over prepared egg noodles with lingonberry jam.

Prepared egg noodles
Lingonberry jam

HOUSE SEASONING
1/4 cup fine sea salt
1/4 cup garlic powder
2 tablespoons onion powder

HAPPY HOMEMAKER & MENU PLAN MONDAY week 36 of 2018

GOOD MORNING sweet ladies.  I’m so happy September is here!  That means fall is right around the corner along with PUMPKIN SPICE EVERYTHING! 😀 I hope you had a great weekend and are having a great holiday too!

Ours is quiet and we are getting some honey do’s done before we call our time here over.  Hubby replaced the hardware (wheels and guides) on the sliding screen door and I cleaned out the tracks with a toothbrush – the dust and dirt from the wind beats the door all up.  We watched the NASCAR races, did some pool time and binge watched some Jack Ryan on AMAZON too.

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.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – We’re still running in the triple digits, but we leave here in 2 weeks so I can handle anything at this point. 😀 It’s supposed to be a gym day, but with being a holiday we’re just doing pool time and avoiding the crowds at the gym so I’m wearing a swimsuit and cover up.

ON THE BREAKFAST PLATE – A banana and green tea with some honey nut cheerios

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

  • Fall is almost here and it’s my favorite season
  • It’s almost comfort food season full of soups, stews, cinnamon and spice 😀

FAVORITE PHOTO FROM THE CAMERA – From our trip to San Diego last week.  I’m working on a post for the rest of the pictures. We fit a lot into just a few days, so it is taking me a while to get them all edited.

INSPIRATION AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS /  APPOINTMENTS

  • LAUNDRY… just a couple loads of clothing, sheets and towels
  • LIVING AREAS… nothing, I did a deep clean yesterday
  • KITCHEN… pretty clean
  • YARD… nothing much
  • BLOG… some recipe updating and future post planning
  • PROJECTS… Christmas cards
  • APPOINTMENTS… nothing much this week
  • TO DO… lunch with friends

I’M READING -Nothing this week but I need to get organized

WHAT IS ON THE DVR OR LIST TO WATCH – The fall schedule starts soon so we have just been watching some Netflix, Hulu and Amazon

HEALTH & BEAUTY TIPS HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

BREAKFAST

SNACK

LUNCH

DINNER

SNACK/DESSERT

MONDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

 PORK CHOPS with ROASTED APPLES & BRUSSELS SPROUTS

PROTEIN SHAKE

TUESDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

PINEAPPLE CASHEW CHICKEN

PROTEIN SHAKE

WEDNESDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

C.O.R.N. clean out refrigerator night

PROTEIN SHAKE

THURSDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

GRILLED HULI HULI CHICKEN & SALAD

PROTEIN SHAKE

FRIDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

 VENETIAN CHICKEN & RICE

PROTEIN SHAKE

SATURDAY

??

PROTEIN DRINK

CHICKEN or TUNA SALAD

LEMON CHICKEN PAILLARD & SALAD with HONEY BUTTERMILK DRESSING

SUNDAY

??

PROTEIN DRINK

CHICKEN or TUNA SALAD

 CHICKEN IN OREGANO CREAM SAUCE with PARMESAN MASHED POTATOES

PROTEIN SHAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HONEY RANCH BBQ PORK CHOPS

HONEY RANCH BBQ PORK CHOPS
PORK CHOPS
4 THICK bone-in pork chops
1 ounce Hidden Valley Ranch seasoning (I buy it by the bottle, but you can use the dip/salad dressing package)
2 tablespoons chopped parsley
1 batch BBQ sauce (recipe below)

  • Coat pork chops with ranch seasoning.
  • Add pork chops to a large ziplock bag.
  • Add sauce to the chops and coat well.
  • Seal bag and marinade at least an hour, but preferably over night, turning occasionally.
  • Drain marinade from pork chops.
  • Prepare grill.
  • Sear chops on hot grill, turning once.
  • Brush with reserved marinade, grilling 5-7 minutes until cooked through.

BBQ SAUCE
3/4 cup ketchup
2 tablespoons PACKED brown sugar
2 tablespoons QUALITY honey
1 tablespoon Worcestershire sauce
1 teaspoon Mesquite liquid smoke
1 teaspoon sweet paprika
1/2 teaspoon garlic powder
FRESH ground black pepper, to taste

  • Whisk together the ketchup, brown sugar, honey, liquid smoke, paprika, garlic powder and pepper. Reserve 1/4 cup.

SPICY ORANGE CHICKEN

SPICY ORANGE CHICKEN
8 bone in, skin on chicken thighs
FRESH ground sea salt and black pepper
8 ounce can orange juice concentrate
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 cup ketchup
2 tablespoons PACKED brown sugar
2 tablespoons champagne vinegar
1 1/2 tablespoons Worcestershire sauce
1 tablespoons Frank’s original hot sauce
2 green onions, sliced and diced for garnish

  • Preheat oven to 450°.
  • Generously season chicken pieces with salt and pepper.
  • Arrange chicken pieces skin side down on a baking sheet.
  • Bake 45 minutes or until golden and cooked through. Flip skin side up 2/3 of the way through.

 

  • In a medium sauce pan combine the orange juice concentrate, garlic, red pepper flakes, ketchup, brown sugar, vinegar, Worcestershire sauce and hot sauce.
  • Bring to a simmer and cook 15-20 minutes until mixture thickens.
  • Pour sauce into large mixing bowl.
  • Remove chicken from oven and increase heat to broil.

 

  • Add chicken pieces to sauce, turning to coat well.
  • Drain fat from baking sheet.
  • Arrange chicken pieces and broil 1-2 minutes until bubbling and starting to brown.

COCOA MERINGUE KISSES

These will soften as time goes on so they are the best served FRESH for crisp bites.

COCOA MERINGUE KISSES
2/3 cup sugar
1/4 cup unsweetened cocoa powder
PINCH of salt
2 LARGE egg whites
1/2 teaspoon vanilla
1/8 teaspoon cream of tartar
1 tablespoon powdered sugar

  • Preheat oven to 300°.
  • Line heavy baking sheets with parchment paper and lightly spray with non-stick cooking spray.
  • Sift together 1/3 cup of the sugar, cocoa and salt into a small mixing bowl.
  • Beat egg whites, vanilla and cream of tartar in a chilled metal bowl with chilled beaters until soft peaks begin to form.
  • Add remaining sugar a tablespoon at a time until stiff peaks form.
  • Add cocoa mixture a tablespoon at a time, beating until meringue is stiff and glossy.
  • Drop or pipe meringue onto parchment paper 1 inch apart.
  • Bake 25 minutes for softer, chewy cookies. OR Bake 40 minutes for drier, crisper cookies.
  • Cool completely.
  • Sprinkle with powdered sugar.

NOTES:

  • For a fun little surprise you can press a single peanut butter, butterscoth or chocolate chip into the center of each meringue before baking.
  • To make these plain just omit the cocoa.

ALTERNATE BAKING METHOD

  • Preheat oven to 350°.
  • Place cookie sheets in oven.
  • Turn off oven and leave overnight.
  • Dust with powdered sugar.
  • Enjoy.

CAJUN CREOLE CHICKEN, RICE & BEANS

Cajun seasoning adds the unique flavor to this meals and provides you with just enough spiciness and bite to make your taste buds stand up and pay attention.

CAJUN CREOLE CHICKEN THIGHS with SLOW COOKED RICE & BEANS
1 can black beans**, rinsed and drained
1 1/2 cups long grain rice
2 medium tomatoes, rustic chopped
1 red pepper, small chopped
1 shallot, halved and sliced
1 clove garlic, minced
2 tablespoons chopped parsley
3 1/4 cups chicken broth
1 tablespoon + 1  teaspoon (divided) SLAP YA MAMA cajun spice
2 pounds bone-in chicken thighs
1 tablespoon avocado oil

  • In a 6 quart slow cooker combine the beans, rice, tomatoes, red pepper, shallot, garlic, parsley, broth and 1 1/2 teaspoons SLAP YA MAMA seasoning until well combined.
  • Sprinkle the chicken thighs with the 2 tablespoons SLAP YA MAMA.
  • Heat avocado oil in a large skillet (preferably cast iron).
  • Brown chicken pieces on both sides until golden, about 5 minutes per side.
  • Place in slow cooker, skin side up.
  • Cover and cook on low 4-5 hours until chicken is cooked through. Rice will be saucy!

**The original recipe calls for a traditional red bean, but I personally HATE red beans and always substitute black beans.

SWEET & SOUR CHICKEN WINGS

SWEET & SOUR CHICKEN WINGS
1/3 cup Bragg’s liquid aminos
1/2 cup apple cider vinegar
1/2 cup QUALITY sweet honey
3 cloves garlic, minced
2 inch piece of ginger, peeled and minced
3 pounds chicken wing pieces
sesame seeds to garnish
2 green onions, sliced thin for garnish

  • Preheat oven to 475°.
  • In a small saucepan whisk together the liquid aminos, vinegar, honey, garlic and ginger.
  • Bring to a simmer over medium-high heat, stirring occasionally until reduced by half and starting to thicken, about 30 minutes.
  • Strain through a sieve and discard solids. You should have about 2/3 cups of sauce.
  • Transfer sauce to large mixing bowl.

 

  • Arrange chicken wing pieces on a jelly roll pan covered in foil and sprayed with non-stick cooking spray.
  • Bake 30-35 minutes until golden, crisp and cooked through.
  • Transfer wings to sauce bowl and drain fat from pan.
  • Toss wings until well coated by sauce and most of sauce is absorbed, about 3-5 minutes.
  • Sprinkle with sesame seeds and green onions to serve.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 35 of 2018

GOOD MORNING everyone.  It is a beautiful morning here!  I had a GREAT weekend and am looking forward to a WONDERFUL week.  I know many of you are preparing for your kiddos return to school and hope you’re able to have a bit of free time soon. On to this morning’s Happy Homemaker and Menu Plan Monday.

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.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – It will be triple digits again, but on the low end and the humidity is back down into the teens so it’s actually quite nice of an evening and especially in the mornings. 

The pool is really nice again too.  I have on black leggings with a favorite Pink Floyd t-shirt on my way to the gym and then the pool.

ON THE BREAKFAST PLATE – Green tea, peach yogurt and a banana

ON MY MIND/HEALTH UPDATE & PROJECTS

  • Menu Planning and trying to make it fit with what’s in the pantry and freezer as we wind down on our stay here is becoming a little more difficult, but cooking in general has become less of a challenge as I’ve adjusted to our new “normal” and lesser portion size. LOL, eating not so much though, but at least I’m alive to bitch about it! 😀
  • As I’m approaching a new milestone and the 3rd quarter since surgery I am a bit stronger, though I still tire quite easily, have not really regained my strength (though I’m trying – the gym and pool have really helped) and still have a LONG ways to go on getting my muscle tone back. The hardest part has been having so few clothes that fit and with winter approaching that will be my next challenge.  Summer was easy since I’ve lived in workout clothes and swimsuits.
  • I’m also still battling a “Port Site Infection”, a fairly rare, but yet not uncommon surgical suture site issue. If it is not one thing it is another it seems.  The doctor I saw here was really not much reassurance so I will see how it is when we get back north next month and see the new doctor my friend recommended.
  • I’m also wondering about when journalism as a whole became so backwards.  When I took journalism in college I was taught a lot about articles titles and what they convey, font size, etc… Hubby and I were reading the newspaper yesterday (yep a real one) and I saw an article title that made sense, but could have made more sense with more respect for a state, with no abbreviations AND in the same amount of space, but better spaced!  It’s like the proofreader and editor took the day off and the author took the easy way out without using their brain.

“Ore. hazelnut growers

expect bumper crop”

or it could have been:

Oregon growers expect

bumper hazelnut crop

 

FAVORITE PHOTO FROM THE CAMERA – we’ve had some amazing sunsets these past few weeks and they weren’t even smoke infused.

INSPIRATION AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS /  APPOINTMENTS

  • LAUNDRY… just a couple loads of clothing and towels
  • LIVING AREAS… clean
  • KITCHEN… pretty clean
  • YARD… nothing much
  • BLOG… some recipe updating, future post planning and some holiday post planning
  • PROJECTS… still trying to get motivated to do the Christmas cards
  • APPOINTMENTS… quarterly blood work, gym
  • TO DO… not  sure yet

I’M READINGSummer Lake romance box set 4-6 by SJ McCoy

WHAT IS ON THE DVR OR WE RECENTLY WATCHED

  • TIN STAR – about a London detective that moves to the Canadian Rockies for a simpler life only to have it complicated by a BIG oil company moving into town and bringing all the organized crime and lifestyle with it or so it seemed until his undercover life comes back to haunt him and his family.
  • 11-22-63 – about a time traveler going back to change the events around the JFK assassination.
  • We also watched a great movie this past weekend. I’d never heard of it, but found it on Netflix and really enjoyed it, THE GUERNSEY LITERARY & POTATO PEEL PIE SOCIETY. The story is told in reflection but is centered around WWII and the island of Guernsey (part of the Channel Islands) in the English channel off the coast of Normandy. I just LOVE period stories about WWII.

HEALTH & BEAUTY TIPS HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

BREAKFAST

SNACK

LUNCH

DINNER

SNACK/DESSERT

MONDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

SWEET & SOUR CHICKEN WINGS

PROTEIN SHAKE

TUESDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

PECAN CHICKEN with MAPLE CREAM SAUCE

PROTEIN SHAKE

WEDNESDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

C.O.R.N. clean out refrigerator night

PROTEIN SHAKE

THURSDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

STICKY SPICY ORANGE CHICKEN

PROTEIN SHAKE

FRIDAY

GREEN TEA & YOGURT

PROTEIN DRINK

CHICKEN or TUNA SALAD

 CREOLE CHICKEN THIGHS with RICE&BEANS

PROTEIN SHAKE

SATURDAY

??

PROTEIN DRINK

CHICKEN or TUNA SALAD

SLOW COOKER SWEDISH MEATBALLS & NOODLES

CARAMEL APPLE SLAB PIE

SUNDAY

??

PROTEIN DRINK

CHICKEN or TUNA SALAD

 BOURBON CHICKEN & HERB BUTTERMILK BISCUITS

PROTEIN SHAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK