NEW BEGINNIGS, LUCK & STILL GOING STRONG ~ BLOG 366.41B

A New Beginning… and Lucky… and still going strong 13 years later… so 13 IS a lucky number…

13 years ago I’d been struggling with a way to get back into the swing of things here in blogland.

You see I’d been struck with those words that we all fear hearing from our doctor. You know, any phrase that includes the words cancer, chemotherapy, radiation or surgery. For me it was the worst Christmas present imaginable so I persevered and didn’t really let on to most of the family in the beginning – no sense ruining anyone else’s holidays since no further testing could be scheduled until after Christmas.  

You do truly go through the 5 stages of grief augmented with periods of disbelief and a lack of comprehension when you get news like that.  It doesn’t matter how well schooled you are or how intelligent you are, those words hit you like a ton of bricks.

Just before my diagnosis I had begun my food blog, Always Eat On The Good China, I developed the name after reading a letter that Erma Bombeck wrote when she knew she was dying from cancer.  I even put a quote from her on my side bar that I found extremely poignant. At the time I had no idea how apropos it would be. I have since combined the many blogs, but it worked to set my attitude.

It was around that same time that I had an appendicitis attack – I still had my appendix and it had been chronic since I was 9 years old.  Or at least I thought I was having an appendicitis attack.  We now know that I was having pain from my ovary that was growing into what was being described as a baseball to small cantaloupe sized mass.

Fortunately for me at my well woman exam that year the nurse practitioner noticed what she thought was an enlarged uterus and she ordered an ultrasound because she feared uterine cancer.

The ultrasound was on the Tuesday after Christmas. The words changed, but stayed the same, cancer was still in the phrase, but now it was ovarian cancer. To it they added terms like tumor and oncologist.

My brand new doctor (I’d never met him prior to the ultrasound tech calling him into the exam) in a brand new town thought I was in shock because I didn’t cry and react hysterically. He just didn’t know me well enough to know I was really okay.  But, I’m a fixer, so my next phrase is always, what next? 

What next turned out to be a referral to MD Anderson Cancer Center and a surgical oncologist, Dr. Diane Bodurka, whom I adore by the way! She and her team made it possible for me to stay both positive and see the light at the end of the tunnel. Their Motto is “making cancer history” which struck me as the right positive note for me.

The next 2 weeks and 5 days were a whirlwind of blood draws, X-rays, CT scans, MRI’s, chemical stress tests, consultations, clearances and…

I underwent surgery on February 1st knowing full well all the fine print, legal jargon and potential pitfalls of this diagnosis.  I also knew that because of the size, I would awake to only a possible pathology. Instead I awoke to hear things like “self-contained”, “experimental chemo pelvic wash and expensive shots”, ”no metastasis” and “surveillance” as well as that the cantaloupe was actually a volleyball with a balloon twist. 

While we waited for the final pathology I was home after a week in the hospital and catering to the whims of a 10 inch zipper through multiple layers of muscle that posed their own issues due to my Systemic Lupus and getting my energy back while regenerating the tissue.

Honestly when I was able to think straight again all I started hearing was dollar signs when I thought about what the insurance would and would not cover. I cannot tell you or ever express how thankful I am to have been in the right place at the right time, even if it was for a bad thing like the BIG C. MD Anderson went above and beyond to find benefactors to cover the experimental procedures that the insurance would not cover.

Because of my family history (maternal grams had breast cancer twice and her sister died of it 🙁 ) I did require more testing including the BRCA testing which at the time took a lot for the insurance to cover. Fortunately, the test was negative. I tell you I would have had the surgery in a heartbeat had the test been positive.

Before it was all over I had signed about a million forms (only a slight exaggeration) so that the tumor could be sliced up and sent to various research facilities as it was now classified as a “RARE and UNCOMMON” gynecological tumor.

With that I’ll leave you with this email story that crossed my desk a while back. True or not, it’s heart warming and endearing and worth the read. It struck me a bit close to home because I had my own Lucky back at home named Whiskey. My uncle said all she would do was lay on my bed and hang her head sadly.

I choose to believe in the bright and positive. I have had quite a few other health scares since that day, but it taught me NOT to take anything for granted! EVER!

Mary and her husband Jim had a dog named ‘Lucky.’



Lucky was a real character. Whenever Mary and Jim had company come for a weekend visit they would warn their friends to not leave their luggage open because Lucky would help himself to whatever struck his fancy. Inevitably, someone would forget and something would come up missing.

Mary or Jim would go to Lucky’s toy box in the basement and there the treasure would be, amid all of Lucky’s other favorite toys Lucky always stashed his finds in his toy box and he was very particular that his toys stay in the box.

It happened that Mary found out she had breast cancer. Something told her she was going to die of this disease….in fact; she was just sure it was fatal.

 She scheduled the double mastectomy, fear riding her shoulders. The night before she was to go to the hospital she cuddled with Lucky. A thought struck her…what would happen to Lucky? Although the three-year-old dog liked Jim, he was Mary’s dog through and through. If I die, Lucky will be abandoned, Mary thought. He won’t understand that I didn’t want to leave him! The thought made her sadder than thinking of her own death.



The double mastectomy was harder on Mary than her doctors had anticipated and Mary was hospitalized for over two weeks. Jim took Lucky for his evening walk faithfully, but the little dog just drooped, whining and miserable.

Finally the day came for Mary to leave the hospital. When she arrived home, Mary was so exhausted she couldn’t even make it up the steps to her bedroom. Jim made his wife comfortable on the couch and left her to nap. 

Lucky stood watching Mary but he didn’t come to her when she called. It made Mary sad, but sleep soon overcame her and she dozed.

When Mary woke for a second she couldn’t understand what was wrong. She couldn’t move her head and her body felt heavy and hot. But panic soon gave way to laughter when Mary realized the problem. She was covered, literally blanketed, with every treasure Lucky owned! While she had slept, the sorrowing dog had made trip after trip to the basement bringing his beloved mistress all his favorite things in life.
He had covered her with his love.

Mary forgot about dying. Instead she and Lucky began living again, walking further and further together every day. It’s been 12 years now and Mary is still cancer-free.

Lucky… He still steals treasures and stashes them in his toy box but Mary remains his greatest treasure.

Remember….live every day to the fullest. Each minute is a blessing from God. And never forget….the people who make a difference in our lives are not the ones with the most Credentials, the most money, or the most awards. They are the ones that care for us.

If you see someone without a smile today give them one of yours! Live simply. Love seriously. Care deeply. Speak kindly. Leave the rest to God.

CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS ~ BLOG 366.40

If you are anything like me, you have a drawer or a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said I have to have that recipe! I remember one potluck at church several years back that I asked for a recipe and she instantly pulled it out of her pocket. Obviously I wasn’t the first to ask! Those are the recipes I like, the ones that bring a memory to mind like Lonnie handing me that recipe card.

Now while I kept her combination of spices and seasonings intact I did make changes that made it more palatable to my family. For example hubby doesn’t like cooked mushrooms so I either have to eliminate them or substitute for something else. but sometimes I’m a little sneaky and they’re in there, but just not so he can tell. One son doesn’t like tomato pieces, but loves tomato sauce, his old girlfriend won’t eat cooked carrots, and on and on! So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

This recipe has been floating around so long in the box of scraps that I have no idea where it originated which based on all my changes doesn’t matter, but reminds me to keep that box. Some days I feel like an archaeologist, but come up with oldies that were favorites and will now be revived.


CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS
FILLING
1/3 cup diced red bell pepper*
1/3 cup chopped fresh mushrooms
1 1/4 cup fresh baby spinach leaves**
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1 bunch green onions, minced
2 cloves garlic, minced
2 ounces Philadelphia cream cheese, softened or 2 ounces grated mozzarella
1 1/2 teaspoons flour
CHICKEN
4 large boneless, skinless chicken breasts
2-3 slices sourdough bread, staled and crumbled
3 tablespoons Parmesan cheese
1+1 tablespoon butter
1 teaspoon olive oil
1 egg white, beaten

  • Preheat oven to 425°.
  • Melt 1 tablespoon butter add 1 teaspoon olive oil in skillet.
  • Saute’ garlic, bell pepper and mushrooms until tender, about 5 minutes.
  • Add in spinach and cooked until spinach is completely wilted. If using frozen stir until well blended.
  • Drain well.
  • Combine cream cheese, flour and spinach mix until well blended and set aside.
  • Between 2 sheets of wax paper flatten each chicken breast to 1/4 inch and set aside.
  • Combine bread crumbs and Parmesan cheese. Add 1 tablespoon melted butter and mix until crumbly.
  • Divide the spinach mixture equally between the chicken breasts.
  • Carefully roll each chicken breast.
  • Using a pastry brush coat each chicken bundle with the beaten egg and then roll in coating mixture.
  • Place seam side down on a small baking sheet or stoneware pan (I prefer the stoneware pan for a crisper, non-greasy chicken)
  • Bake for 30 minutes or until golden brown in color and juices are clear.

NOTES:

  • I like to make this recipe back to back on my weekly menu with Twisted Pepper Steak to make the red pepper usage more efficient, use jar (olive oil soaked) red peppers or I substitute a jar of pimentos in a pinch.
  • You can use frozen chopped spinach, but it must be drained well and then drained a few more times until dry!!

ORIGINALLY POSTED 2-5-2010

“MOCK” KENTUCKY HOT BROWN SLIDERS ~ BLOG 366.37

This sandwich was created in 1926 in Louisville Kentucky by Fred Schmidt of the Brown hotel as an alternative to ham and egg sandwiches for late night diners. It became their second signature sandwich. I’ve only ever heard it called as a Kentucky Hot Brown, but I have read that it is also known as a Louisville Hot Brown.

Traditionally this is served hot and open faced on a thick white bread toast and has turkey breast, bacon and creamy mornay sauce and a sprinkling of Parmesan cheese. Originally it was not served with the bacon, but added soon after. Variations can include ham, pimientos and tomatoes. It is then broiled a few minutes until the toast is crisp and sauce is bubbly and browning.

The Kentucky Hot Brown became a favorite choice of 95% of the Brown Hotel’s restaurant customers. It became a Louisville area specialty favorite sandwich and is popular throughout Kentucky as a whole long after the hotel shut its doors in 1971. The hotel reopened in 1985.

This sandwich was featured on a 2013 episode of Throwdown with Bobby Flay where he actually lost, but barely. 😀 Bobby competed against Joe and John Castro, brother chefs at the Brown Hotel.

There are also a few “oddball” variations out there. For a while there was a “cold brown” that was either sliced chicken or turkey with hard boiled egg, lettuce and tomato served open face on rye bread covered in thousand island dressing.

There are 2 other versions one being the Prosperity sandwich with origins in St. Louis at the Mayfair hotel also in the 1920’s and still served in the area today as well as the Turkey Devonshire served in the Pittsburg Pennsylvania area in the 1930’s.

I started making Kentucky Hot Brown sandwiches about 20 years ago, but had no idea of the extensive history at that time. Now fast forward to a magazine I found recently trying to update this to a slider version using King’s Hawaiian rolls. I have to admit I wasn’t sure about this recipe, but decided to try it anyway.

The recipe I found was okay, but I have to agree to disagree on these being a version of the original Hot Brown because the recipe used the sweet brown sugar, Worcestershire sauce and butter topping that just didn’t taste anywhere close to what this sandwich is about.

I have renamed this recipe AND adjusted the ingredients to try and keep them more traditional, ut yet an actual sandwich. The author used a “slice of cheese” to replace the Mornay sauce and there just isn’t any comparison to me.

“MOCK” KENTUCKY HOT BROWN SLIDERS
1 tray King’s Hawaiian sweet rolls
2-3 tablespoons mayonnaise
6-8 slices thick sliced deli turkey
8 slices bacon, cooked crisp
2 heirloom tomatoes, sliced
6-8 slices Gruyere or Baby Swiss cheese, optional
1/4 cup FINELY grated Parmesan cheese

  • Preheat oven to broil.
  • Slice entire package of rolls in half horizontally. Do not individually slice rolls.
  • Arrange bottom half in a baking dish LIGHTY sprayed with non-stick cooking spray.
  • Spread mayonnaise on roll bottoms.
  • Arrange turkey on top evenly.
  • Arrange bacon slices on top of the turkey evenly.
  • Arrange a single layer of thick cut tomatoes on top of the bacon.
  • Arrange cheese slices next OR a layer of Mornay sauce.
  • Broil 2-3 minutes until toasted and cheese is bubbly.
  • Top if desired with sweet roll tops and eat as a messy sandwich or eat as intended with a knife and fork.

MORNAY SAUCE
3 tablespoons butter
3 tablespoons all purpose flour
1 ½ cups WHOLE milk
pinch FRESH ground nutmeg
FRESH ground salt and black pepper, to taste
2 ounces of a hard cheese, grated (Gruyère, Swiss, Cheddar, Parmesan)

  • Heat a medium sized saucepan over medium-high heat.
  • Melt butter.
  • Whisk in flour until golden.
  • Slowly add the milk while constantly whisking.
  • Bring the sauce to a SLOW boil and immediately reduce the heat to a simmer and continue cooking for 3 to 4 minutes, being careful not to let the sauce burn by whisking frequently.
  • Remove the pan from the heat and add the nutmeg, salt and pepper, stirring well. At this point you have a Bechamel sauce. Once you add the cheese it becomes your Mornay sauce.
  • Still off heat, add the grated cheese, whisking until all the cheese melts into the sauce making it thick and smooth.
  • Adjust seasoning to taste.

After all of this my favorite version is the casserole version I adapted from Damaris Phillips a few years ago.

HAPPY HOMEMAKER MONDAY & MENUS ~ week 6 of 2024 ~ BLOG 366.36

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

I guess there is a reason they call it “predictions” when it comes to the weather. The snow never made an appearance, but the rain, cold and wind did! I have had to continually break my rule of not leaving the house before it’s 40 degrees. If I didn’t I’d be like a bear and hibernating all winter! Well, guess what this next week is supposed to be the same – lows in the 30’s and maybe highs in the forties with lots of wet stuff. So, Levis and layers of warmth with my favorite UGGs.

When I worked full time it was a 60 hour week between the actual work and the commute time. Lately I feel like I’m working more with my volunteer hours than I did when I actually worked! I’m thinking I need to be streamlining some of what I do and trying to decide exactly what needs to be adjusted.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’m taking today to regroup and get caught up on cleaning and ironing in particular.
  • GROCERIES & ERRANDS Wednesday will be the BIG shopping day for the events at the Eagles next weekend. I’m doing the charity dinner for the Eagles on Friday night and co-chairing the Valentine event for Saturday night and handling the dessert table and then to top it off we’re doing the Super Bowl party on Sunday – so that’s A LOT of food to buy.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I have a few things to catch up on over the next week or so… we are NOT working on the estate house this week, but hit the ground running for a BIG finish over President’s day weekend.
  • RECIPE RESEARCH & MENU PLANNING the week is planned, but that’s about it. I’m hoping after next weekend’s events I’ll have more time.

WHAT’S ON THE DVR/TV
  • We’ve been watching GRIMM of an evening followed by CHEERS before going to sleep. I’m also staying on top of the Kid’s Baking Championship and looking forward to some regular shows beginning again soon.

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

2/5 MONDAY
2/6 TUESDAY
2/7 WEDNESDAY
2/8 THURSDAY
2/9 FRIDAY
2/10 SATURDAY
2/11 SUNDAY
DINNER
 CHICKEN FLORENTINE and ARANCINI
HOT CHICKEN SALAD
 WHISKEY PINEAPPLE CHICKEN & BUTTERMILK MASHED POTATOES
 TOMATILLO CHICKEN
BBQ CHICKEN, CREAMY MAC & CHEESE, 3 BEAN SALAD cooking at the Eagles
 GRILLED RIB EYE and CHEESY TOMATO BASIL ORZO
SPAGHETTI & MEATBALL SOUP
DESSERT
 
CHOCOLATE COVERED CHERRIES
CHERRY PUDDING BUNDT CAKE
OATMEAL CREAM PIES

I’m getting another round of blooms on my Christmas Cactus. This time I have MANY MULTIPLE double blooms!

FARM APPLE aka DANISH SLAB PIE ~ BLOG 366.32

FARM APPLE aka DANISH SLAB PIE
2 1/2 cups AP flour
1 teaspoon salt
1 cup COLD butter, cut into cubes
1 LARGE egg, separated
2/3 cup COLD water
1 cup cornflakes
8 LARGE apples, peeled cored and sliced (10 cups) (see note)
Juice of 1 LARGE lemon
3/4 cup sugar
1/2 cup brown sugar
2 teaspoons QUALITY cinnamon
1/2 teaspoon FRESH ground nutmeg

  • Preheat oven to 375°.
  • Stir together flour and salt in a large bowl.
  • With a pastry blender cut butter into flour until coarse crumbs.
  • Beat egg white in a small bowl until frothy. Set aside.
  • Beat egg yolk in another small bowl. Add water whisking to blend.
  • Gradually add egg yolk mixture into the flour mixture until dough can be packed into a ball.
  • Divide ball into halves.
  • On a lightly floured surface roll half the dough into a 10-14 rectangle.
  • Transfer dough to a shallow 9×13 baking sheet, pressing into shape.
  • Sprinkle cornflakes evenly over crust.
  • Toss apples with lemon juice and then drain well.
  • Toss apples with sugars, cinnamon and nutmeg.
  • Scatter apples evenly over cornflakes.
  • Roll remaining dough into a similar rectangle and lay over top of apples, tucking in the edges to seal.
  • Brush top with beaten egg white.
  • Bake 1 hour until golden brown and apples are tender.

GLAZE
1/2 cup powdered sugar
1 tablespoon WHOLE milk
1/2 teaspoon PURE vanilla or almond extract

  • Whisk ingredients together until smooth.
  • Brush over warm crust.
  • Cool COMPLETELY in pan on wire rack before cutting into pieces.

NOTE:

  • If using frozen apples, thaw and drain well. Toss with 4 tablespoons of flour before adding the cinnamon and nutmeg.
  • You can easily substitute quick cooking oats for the cornflakes.
  • You can heat each slice for a few seconds in the microwave and add a scoop of vanilla bean ice cream for a treat.

WALNUT SNICKERDOODLES ~ BLOG 366.30

WALNUT SNICKERDOODLES
1 1/2 cups roasted walnuts, divided in half
1 cup butter, softened
1/2 cup powdered sugar
1 tablespoon WHOLE milk
1 teaspoon PURE vanilla
1 teaspoon QUALITY cinnamon
1 1/2 cups AP flour

  • Process 3/4 cup of walnuts in food processor until JUST FINELY ground. Set aside.
  • Beat butter until creamy in a large bowl.
  • Add powdered sugar, beating until incorporated.
  • Add milk, vanilla and 1 teaspoon of the cinnamon, mixing to combine.
  • Add flour and combine well.
  • Fold in ALL the nuts until well combined.
  • Roll and wrap dough in waxed paper.
  • Chill 1 hour.

1/3 cup sugar
3/4 teaspoon QUALITY cinnamon

  • Preheat oven to 325°.
  • Combine sugar and cinnamon in a shallow bowl.
  • Shape dough into 2 inch balls and roll in the cinnamon sugar mix.
  • Place 2 inches apart on an ungreased cookie sheet.
  • Flatten balls slightly with the bottom of a drinking glass.
  • Sprinkle any remaining sugar mixture over the cookies.
  • Bake 12-15 minutes until bottoms are slightly brown.
  • Cool 2 minutes before transferring to cooling rack.

NOTE:

  • BE SURE AND ROAST THE WALNUTS! Toasting the nuts deepens their flavor. The same is true of all nuts and coconut too.
  • For the espresso version I added espresso chocolate chips.