Author: QuiltLady

CHICKEN YAKITORI

There is a sentimental backstory to this recipe. When I was in college I was a server in a steakhouse that had these skewers on the menu. This was a highly coveted dish by ALL the staff on busy nights because you could seriously eat a bite on your way through. I can’t even count how many of these plates we all shared eating a bite here and there.

At the restaurant we used a pre-prepared sauce from the distributor, but I’ve been working to develop a scratch recipe that I was happy with. I can report that I’ve done it.

Yakitori literally means ‘grilled bird’ in Japanese and is prepared on charcoal grills on skewers as they were designed for portability as a “street food”. Charcoal is the preferred method of cooking as it produces high heat and strong flames while giving off little to no water vapor.

After grilling the skewers are usually dressed in a “tare” sauce which is a dipping sauce best described as a sweet thickened soy based sauce, but there are MANY different variations. Many cooks will season the skewers while they are grilling in addition to a dipping sauce.

One of the keys to success with this dish is uniformly sized pieces of everything on the skewer.

CHICKEN YAKITORI aka JAPANESE CHICKEN on a STICK

SKEWERS
1 pound boneless, skinless chicken thighs
1 LARGE bunch green onions or 1 Vidalia onion cut into wedges
1 pineapple cut into 1 inch cubes
avocado oil
10 to 12 (5-inch) bamboo skewers

  • Soak skewers in water for 30 minutes.
  • Cut the white and light green part of scallions into 1 inch pieces.
  • Cut chicken into 1-inch cubes.
  • Alternate each chicken slice with a piece of pineapple and a scallion lined up perpendicular to the skewer.

TARE (YAKITORI) SAUCE
½ cup Bragg’s liquid aminos
½ cup mirin
¼ cup sake
¼ cup water
2 tablespoons PACKED brown sugar
1 teaspoon FRESH grated ginger
2 green onions, green tops minced

  • In a small saucepan whisk together the mirin, liquid aminos, sake, water, brown sugar, grated ginger and green parts of scallion, and bring it to a boil over high heat.
  • Reduce the heat to low and simmer, uncovered, until the sauce is reduced by at least half. It will take about 30 minutes.
  • Let it cool to room temperature before using. The sauce will thicken with a glossy shine as it cools. Reserve ⅓ of the sauce in a small bowl for final coating after the chicken is  cooked.

Note: You can make the sauce ahead of time omitting the green onion part. Store in the refrigerator for up to 2-3 months.

PREPARATION

  • Heat grill to medium high.
  • Grease the grate of the grill to avoid the chicken sticking on the grate.
  • Place the skewers on top.
Sear for 4 minutes.
  • Turn skewers and sear the other side for 4 minutes.
  • Brush with sauce and grill 2 more minutes.
  • Flip and brush the other side and grill 2 more minutes.
  • Repeat the flipping and brushing until chicken is cooked through.
Transfer the skewers to a serving plate.
  • Brush the chicken again with the reserved sauce.

PEANUT CHICKEN RAMEN & PEANUT CHICKEN SALAD

PEANUT CHICKEN RAMEN
2 LARGE chicken breasts grilled to your liking OR 2 cups chopped rotisserie chicken pieces
Yakisoba noodles for 4
1/2 pound Beech mushrooms
3 large green onions, sliced thin
1 cucumber, sliced
A handful of snap peas, trimmed
1 red, yellow and orange mini pepper, sliced
pickled onions
Chopped cilantro, optional

PEANUT SAUCE
1/2 cup salted creamy peanut butter (see notes)
2-3 tablespoons BRAGG’S liquid aminos
2 tablespoons maple syrup
+/- 1 teaspoon chili garlic sauce, depending on your heat level
Juice of 2 FRESH limes
+/- 1/4 cup water (to thin)

  • Whisk together the peanut butter, liquid aminos, maple syrup, chili sauce and lime juice in a medium mixing bowl.
  • Add water a little at a time until a thick BUT pourable sauce is formed.
  • Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, lime juice for acidity, or liquid aminos for saltiness.

NOTE:

  • Almond butter or Cashew butter SUBSTITUTE WELL for Peanut butter.
  • If your sauce becomes too thin, add more nut butter.
  • If your sauce is too thick, thin with more water.
  • FRESH grated ginger to taste adds another layer of great flavor.

NOTE: The leftovers added to torn lettuce make a wonderful salad 😀

CHICKEN FRIED CHICKEN with GRIDDLE POTATO LATKE and GREEN CHILE GRAVY ~ FAITH & FOOD FRIDAY #12

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Thank You Lord, for good things to eat, for refreshing things to drink, for the love and laughter we share, for the blessings. You pour on us each day. We love You! Amen.

CHICKEN FRIED CHICKEN with GRIDDLE POTATO LATKE and GREEN CHILE GRAVY
CHICKEN
2 LARGE boneless chicken breasts
1 cup buttermilk
1/2 cup Wondra
1 teaspoon salt
1 teaspoon pepper
2 LARGE eggs
1/2 cup Panko crumbs
2-4 tablespoons butter (enough to keep chicken from burning~add as necessary)

  • Rinse and pat dry the chicken breasts.
  • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking.
  • Make sure to coat chicken well and turn at least once during soaking.
  • Drain, but do NOT rinse the buttermilk off.
  • In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
  • In a shallow pan mix together the flour, salt and pepper.
  • In another shallow pan whisk eggs until well blended.
  • In another shallow pan add Panko crumbs.
  • One at a time, dredge each chicken breast in flour mixture, then egg mixture and then Panko crumbs.
  • Add to sizzling butter.
  • Cook 4-6 minutes each side depending on plumpness.
  • Keep chicken warm.

POTATO LATKE
2 pounds russett potatoes
1 SMALL bunch green onions
several sprigs FRESH thyme
FRESH ground sea salt and black pepper
2 LARGE eggs, lightly beaten
3-4 slices crumbled bacon pieces

  • Drape a clean cheesecloth over a colander.
  • Grate the potatoes and onion and place inside the lined colander.
  • Sprinkle with salt, toss and let drain in the sink for 20 to 30 minutes.
  • Squeeze as much moisture as possible out of the potato-onion mixture.
  • Combine with FRESH ground sea salt and black pepper, lemon juice, lemon zest, beaten eggs, bacon pieces and panko and in a medium bowl and mix to form a pasty mixture.
  • Fold the thyme into the mix.
  • Cover with plastic and refrigerate for 30 minutes to 1 hour.
  • Place a 10-inch cast-iron skillet on medium heat and allow to heat for 5 minutes.
  • Also, preheat the oven to 350°.
  • Add 4 tablespoons of the oil and swirl to coat the bottom of the pan.
  • When oil is hot add potato mixture and gently press with spatula to flatten the mixture so it evenly covers the bottom of the pan.
  • Cook on medium heat for 5 minutes.
  • Transfer to oven and bake for 10 minutes. By this time, the latke should be firm enough to flip without falling apart. Transfer the pan to the stove.
  • Place a plate over the pan and carefully invert to flip the latke.
  • Slide it back into the pan and bake for another 10 minutes.

TOPPING
WHOLE milk ricotta cheese
1 green onion, FINELY minced
Juice of LARGE lime
FRESH ground sea salt and black pepper

  • Whisk everything together until smooth and chill until needed.

GREEN CHILE GRAVY
1 LARGE can chopped green chiles
1 bunch green onions, chopped
Handful FRESH Italian Parsley
couple sprigs FRESH thyme
2 tablespoons butter
2 tablespoons WONDRA flour
2 cups homemade chicken bone broth
FRESH ground sea salt and black pepper, to taste

  • In a food processor combine green chiles, green onions, Parsley and thyme.
  • Pulse until smooth.
  • In a large sauce pan melt butter over medium high heat.
  • When butter is sizzling sprinkle with flour and whisk until golden.
  • Whisk in green chile mixture and bone broth.
  • Bring to a SLOW boil, reduce heat and simmer until reduced and beginning to thicken,
  • Season to taste with FRESH ground sea salt and black pepper.

HONEY BOURBON PECAN CHICKEN

HONEY BOURBON PECAN CHICKEN

4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
1 LARGE stalk celery, FINELY diced
2 tablespoons packed brown sugar
1 mini bottle Honey Jack Daniels
1 tablespoon Bragg’s liquid aminos
1 tablespoon Lea & Perrins Worcestershire sauce
2 tablespoons Dijon mustard (optional)
1/2 cup SMALL chopped toasted pecans
2 tablespoons QUALITY honey
1/2 cup unsalted butter, COLD and diced

  • Whisk together the brown sugar, Jack Daniels, liquid aminos, Worcestershire sauce and Dijon if using. Set aside.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Heat avocado oil in large skillet over medium high heat.
  • Sear chicken breasts 4 minutes on each side JUST until cooked through.
  • Remove chicken to platter and keep warm.
  • Add celery and asparagus if using, sauteing 2-3 minutes.
  • Add Jack Daniels mixture to skillet and bring to a simmer.
  • Turn off heat and add cold butter, whisking until smooth.
  • Stir in the honey and pecan pieces.
  • Return chicken to pan, turning to coat in sauce.
  • Plate chicken pieces.
  • Drizzle with sauce and serve immediately.

NOTE:

  • You can find the small little travel size Jack Daniels bottle in the liquor store with various flavors. I’ve tried most of them and find you can’t go wrong 🙂 Apple is great also as is Fireball Cinnamon.
  • I eliminate the mustard due to a life threatening allergy, but I hear it is a wonderful flavor addition.
  • I also like to saute’ some asparagus tips in the sauce for a bit more elegant flair.

HASH BROWN TOPPED MEATLOAF

HASH BROWN TOPPED MEATLOAF
Your favorite meatloaf recipe
12 ounce package refrigerated hash browns, frozen is okay but need thawed
1 LARGE egg, lightly beaten
FRESH ground sea salt and black pepper, to taste

  • Toss hash browns with FRESH ground salt and pepper in a large bowl.
  • Add beaten egg and toss until well coated.
  • Place hash browns evenly on top of meatloaf.
  • Bake 1 hour and 15 minutes until cooked through and hash browns are crispy.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 33 of 2021

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 can’t believe it’s another Monday already. Where did last week go? It was a great week – very productive in many ways. I hope it was a great week for you too!

Besides my normal list I cleaned out and sorted several desk drawers of small bits and pieces and a bedroom closet while looking for something, so it was time consuming, but productive 😀

Due to the current “climate” in the country due to COVID, wild fires etc… AND the sky rocketing gasoline and lodging prices we’re rethinking our trip for this month and instead opted for a few days at the coast to recharge and refresh in cooler temperatures for our BIG anniversary. We’ll take the other trip in September or October.

I’m jumping right in this week in hopes of this week being as productive as last.


The weekend weather wasn’t bad at all, Sunday was especially nice, but we’re inching back into triple digits this week with a little higher humidity and still have smoke in the air. 🙁

Hot water and peach yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Washer is still down so will make a trip to the laundromat later in the week. Hopefully Whirlpool will have better news this week – we are at their mercy due to the warranty.
  • GROCERIES & ERRANDS We are rethinking the trip and may do something more local for our anniversary and for just a few days, but I’ll wait until we get back to do any serious grocery shopping. I do have a hair appointment tomorrow.
  • PAPERWORK & PHONE CALLS I still have a list to accomplish.
  • RECIPE RESEARCH & MENU PLANNING I’m working on September now.

WHAT’S ON THE DVR/TV
  • NETFLIX I found a new series, OUTER BANKS, that I’m enjoying.
  • PRIME Hubby found a new series to try, DOOM PATROL about a group of super hero misfits that we’ll try when the price becomes more reasonable.
  • DISNEY+ Turner and Hooch season 1
  • RED BOX We rented the new Billy Crystal movie, Here Today and Angelina Jolie’s, Those Who Wish Me Dead and they were both good.
  • CABLE Finished up the Olympics, Buddy VS Duff, Master Chef. Guy’s Grocery Games, Svengoolie, Nascar, BBQ Brawl 

I started Heather Webber’s The Lights of Sugar Berry Cove

We went to the local county fair last Friday – not bad for being thrown together last minute (they just weren’t sure they were going to do it right up until the last minute this year).

There were certainly fewer of everything – exhibits, animals, vendors…, but what was there was quite good.

One of my favorites was this 4 Her and Future Farmer of America, Sylvia and her twin goats, Kandy Korn and Kettle Korn – she’s holding Kettle Korn. Kandy Korn is brown with black markings and wouldn’t stand still enough for a good picture.

The baby goats were probably my all time favorites. This little guy who decided the food bowl was the best place to sleep was adorable.

But, the cows, horses and pigs were pretty cute too!

I also finished one of my paintings from last week, but think I used too much sparkle in the sand so am rethinking it a little bit and will do some muted touch ups.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
SPINACH ARTICHOKE CHICKEN & SALAD
HAM STEAKS, FRENCH FRIES & SALAD
CORN/YOYO CLEAN OUT REFRIGERATOR OR YOU’RE ON YOUR OWN NIGHT
ENCHILACOS
CORN/YOYO CLEAN OUT REFRIGERATOR OR YOU’RE ON YOUR OWN NIGHT
CHICKEN DIVINE & SALAD
CHICKEN YAKITORI
DESSERT
MAGIC LEMON CHERRY COBBLER

  • HONEY BOURBON PECAN CHICKEN
  • HASH BROWN TOPPED MEATLOAF
  • PEANUT CHICKEN RAMEN
  • GREEN CHILE GRAVY
  • MAGIC COBBLER – updated FLOATING FRUIT CAKE
  • CHICKEN YAKITORI

Pampered Chef KANSAS CITY RUB Grilled Pork Chops

Pampered Chef KANSAS CITY RUB Grilled Pork Chops
This isn’t as much a recipe as a it is a testament to Pampered Chef’s new Kansas City Rub.

I rubbed these thick pork chops on Friday afternoon and covered them for the refrigerator. I rubbed them again on Saturday and by Sunday they were PERFECT for grilling.

The flavor was absolutely amazing! AND they were so tender you could almost cut them with your fork 😀

PINEAPPLE CHERRY CRUMBLE

This is basically the scratch version of the ever popular dump cake of the 1980’s which is basically a cobbler made by dumping fruit fillings into a pan and then literally dumping a cake mix on top followed by a drizzled butter and then baked.

PINEAPPLE CHERRY CRUMBLE

FILLING
1 LARGE can crushed pineapple or 2 cups FRESH small chopped pineapple
1 LARGE can COMSTOCK tart pie cherries

  • Stir together the pineapple and cherries. Set aside.

CRUMBLE
1 3/4 cups all purpose flour
1/2 cup instant oats
1/2 cup flaked coconut
1/2 cup SMALL chopped walnuts
1 cup butter, softened at room temperature
1/2 cup sugar
1/4 cup brown sugar
1 teaspoon sea salt

  • Preheat oven to 375°.
  • Mix flour, oats, walnuts, coconut, sugar, brown sugar and salt in a large mixing bowl.
  • Using a pastry cutter and/or your hands cut in butter until you have a small coarse crumble.
  • LIGHTLY spray the bottom of a 9×13 baking dish with non-stick cooking spray.
  • Pour pineapple and cheery mixture into the bottom and smooth out.
  • Spread crumble evenly over the pineapple cherry layer.
  • Bake 30-35 minutes until fruit is bubling and the crumble is a golden brown.

CRUST LESS APPLE PIE ~ FAITH & FOOD FRIDAY #11

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Fo.r life and love, for rest and food, we thank you Lord, for You are good. We praise  Your name for all You do, for daily help and blessings too. Amen

CRUST LESS APPLE PIE slightly adapted from Ree Drummond

SPICES
2 tablespoons QUALITY ground cinnamon
1 teaspoon FRESH ground nutmeg
1/2 teaspoon ground allspice
1/4-1/2 teaspoon ground cardamom (optional, but delicious)

  • Whisk together the cinnamon, nutmeg, allspice and cardamom in a small bowl.

APPLES
3 LARGE Honeycrisp apples, peeled, halved vertically and cored (Granny Smith work well too)
4 tablespoons salted butter, melted
2 HEAPING tablespoons brown sugar
1 orange, zested and juiced (about 3 tablespoons juice and 2 teaspoons zest)
1/2 cup quick-cooking oats
1/4 cup chopped walnut pieces
1/3 cup currants or golden raisins
Pinch kosher salt
QUALITY Honey, for serving
“Vanilla” ice cream, for serving (see notes)

  • Preheat the oven to 400°.
  • Place the apple halves core-side down on a flat surface. Before slicing, place chopsticks or wooden spoons on either side of them to make sure you don’t cut all the way through.
  • Slice almost all the way to the bottom of each apple half at 1/4-inch intervals, then place them on a sheet pan.
  • Whisk together 2 tablespoons of the butter, 2 tablespoons of the brown sugar, 2 teaspoons of the apple pie spice and the orange juice in a mixing cup.
  • Drizzle over the apples, making sure they are well coated and the drizzle goes into the slits.
  • Bake until they are just starting to get tender, about 15-20 minutes.

 

  • Meanwhile, mix together the oats, walnuts, salt, remaining melted butter, remaining brown sugar, orange zest, raisins or currants and remaining apple pie spice.
  • Sprinkle the oat mixture over the apples, making sure to get some between the slices without breaking the apples.
  • Bake until the topping is slightly crisp and golden, another 10-15 minutes.
  • Drizzle with honey and serve with ice cream.

NOTES: A local ice cream company makes an absolutely WONDERFUL lemon bar ice cream that is just completely decadent and absolutely perfect for this dish. We actually had this on July 18th (third Sunday in July), National Ice Cream Day!

BARNYARD PIE

This is a wonderful hearty, savory yet tangy breakfast pie.

BARNYARD PIE
1 pie dough – homemade or store bought
4-5 leftover buttermilk biscuits, broken into pieces
1 LARGE bunch green onions, chopped
1/3 cup SMALL chopped red onion
12 ounces bacon, diced and cooked crumbly
6 LARGE eggs, beaten
1 cup half and half
FRESH ground sea salt and black pepper
1 teaspoon red pepper
4 ounces cream cheese, softened at room temperature
1/2 cup FINELY grated pepper jack cheese
3 tablespoons tart cherry or pepper jelly

  • Preheat oven to 400°.
  • Roll pie dough into a large 12-13 inch round.
  • Place pie dough into a 10 inch pie plate, trim and crimp edges.
  • Prick bottom with a fork once or twice.
  • Parbake pie shell 8-10 minutes.
  • Scatter broken biscuit pieces into the bottom of the pie shell.
  • Sprinkle green onions over biscuits followed by the bacon pieces.
  • In a medium mixing bowl cream the cream cheese.
  • Whisk together the eggs, half and half, FRESH ground sea salt and black pepper and red pepper flakes.
  • Pour into cream cheese and mix together well.
  • Pour into the pie shell making sure NOT to fill over the bottom of the crimped edge of the pie.
  • Sprinkle with the pepper jack cheese.
  • Microwave the jelly for 30 seconds.
  • Quickly spread the jelly over top, using a spatula to spread evenly.
  • Bake 20 minutes.
  • Reduce heat to 375°.
  • Turn pie pan 180 degrees.
  • Bake another 10-15 minutes until the top is golden and egg mixture is set firm.
  • Let cool slightly before slicing and serving.

BLUEBERRY LEMON or LIME CURD MUFFINS

BLUEBERRY LEMON or LIME CURD MUFFINS – yields 1 dozen muffins
This recipe is adapted from Kelsey Siemens – The Farmer’s Daughter Bakes

CRUMB TOPPING
1/4 cup packed brown sugar
2 tablespoons granulated sugar
2/3 cup all-purpose flour
1 teaspoon QUALITY ground cinnamon
1/4 cup melted butter
1/2 cup SMALL pecan pieces
pinch of salt

  • In a medium bowl, stir together brown sugar, granulated sugar, pecans, flour, cinnamon, melted butter and salt, mixing with your hands until well combined.
    The mixture will form crumbs as you squeeze it in your hands, and you can control the size of the chunks.
  • Place the mixture in the fridge until ready to use.

MUFFINS
1/2 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 LARGE eggs
3/4 cup PLAIN Greek yogurt
2 teaspoons PURE vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
3/4 tsp salt
1 cup FRESH or frozen blueberries
1 cup lemon or lime curd, store bought is just fine 😀

  • Preheat oven to 400°.
  • Grease two muffin tins and set aside.
  • In the bowl of a stand mixer cream together brown sugar, granulated sugar and softened butter on high for two to three minutes, or until light and fluffy.
  • Add in eggs on medium-low speed, one at a time, until well mixed.
  • Mix in yogurt and vanilla extract on low, scraping down sides with a spatula as you go. Set aside.
  • In a medium bowl, whisk together the flour, baking powder and salt.
  • Gradually add this to the wet mixture, mixing on low, until mostly incorporated with only a few streaks of flour remaining.
  • Use a spatula to scrape down the sides, and then gently fold in the blueberries until the batter has just come together. The batter will be very thick.
  • Spoon the batter evenly into 12 cups of the prepared muffin tins.
  • Use the back of a spoon to create a small dip in the center of each muffin, and spoon about 1 tablespoon of curd into the dip.
  • Add the crumbs on top of each muffin, dividing evenly between the 12 muffins.
  • Bake for five minutes.
  • Reduce temperature to 350° and bake for 12 to 15 minutes more, or until an inserted toothpick comes out clean or with just a few moist crumbs. Do your best to avoid poking a toothpick into the curd.
  • Remove the muffins, place them on a cooling rack and allow them to cool for 5 to 10 minutes before removing from their pan.
  • Serve warm.

NOTES:

  • Using an ice cream scoop for the batter makes it easy to get evenly sized scoops.
  • Skipping every other muffin spot will get you even higher muffin tops!
  • Cranberries, apples or peaches cut into small pieces make wonderful seasonal substitutions.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 32 of 2021

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 hope you have all had a wonderful weekend. Ours was good and quiet. With the excessive heat we have been staying in doors a bit more and watching movies, catching up on some reading and even beginning a couple new paintings. They both need a lot of finishing, beach grass for the beach scene and big sunflowers in front of the barn, small weedy flowers around the barn and the woodwork on the barn itself, but at least the basics are on the canvases. I was hoping to finish one of them last night, but a reaction stole my time. Have I mentioned how much I hate having reactions?

We’re still in the mid 90’s and have been having less wind and higher humidity – both of which are good for the firefighters, but lousy for the rest of us.

I’ve been having way too many reactions and setbacks with the stomach /sugar issues. I’m still hopeful that they regulate themselves, but also realistic that it may never happen 🙁

So, once again it’s hot water and yogurt.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Washer quit a few weeks ago and it took us a week to get a repairman out to do the warranty work. There are NO repairmen available locally (gotta love small towns during a pandemic) for warranty work so it is always a hassle! The repairman said the motherboard is fried and that there are no replacement parts available. Despite that, WHIRLPOOL has 21 business days (so until August 27th) per the legal ease of the warranty to either find a part somewhere or then decide to replace the machine with a new one. Chances are the part is sitting in a cargo container somewhere just waiting to be unloaded 🙁 Thank you COVID and global supply chain breakdown. So, we went to the laundromat and WOW, just WOW have they gotten expensive!!!!!! I had a week’s worth of laundry to do when it broke down plus 2 more weeks after that!
  • GROCERIES & ERRANDS I’m trying to work the menus around the freezer and pantry on hand before we leave on our trip, but still need a few things. There are a couple appointments for hubby also.
  • PAPERWORK & PHONE CALLS I have several of each to do this week.
  • RECIPE RESEARCH & MENU PLANNING Most of the menu and planning is done for before we leave on our trip.

WHAT’S ON THE DVR/TV
  • NETFLIX HOMEFRONT
  • STARZ JERICHO, RUNNING WITH THE DEVIL
  • PEACOCK 100° BELOW ZERO, THE RUN DOWN, JAWS (1975 original)
  • PRIME BRIDGE OF SPIES
  • DISNEY+ TURNER & HOOCH
  • CABLE OLYMPICS, BUDDY vs. DUFF, BBQ BRAWL, BEAT BOBBY FLAY, G3 GUY’S GROCERY GAMES, SVENGOOLIE, a couple HALLMARK CHRISTMAS MOVIES

I started Heather Webber’s The Lights of Sugar Berry Cove

We walked around the pond the other day while it was still early and not too horribly hot yet. There was plenty of wildlife despite the pond level being seriously depleted by the drought 🙁 The geese were amazing though giving me a great show.

We encountered this guy, who I named Wilbur, that for some reason was a couple hundred feet from where he should be and headed away from the water. Not sure how he ended up there, but he had a boo boo on his back and was stuck in the brush so hubby picked him up and got him back near the pond. Wilbur was so thrilled to be back in the water!
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CHICKEN & NOODLES over MASHED POTATOES like grandma used to make
CHICKEN & WILD RICE with HERB SAUCE and GREEN BEANS
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT/ YOU’RE ON YOUR OWN
CHICKEN DIVINE & SALAD
SLOPPY JOE POCKETS & CORN ON THE COB
BBQ RIBS & SALAD
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT/ YOU’RE ON YOUR OWN
DESSERT
FLOATING FRUIT CAKE

  • CRUSTLESS APPLE PIE
  • BARNYARD PIE
  • BLUEBERRY LEMON or LIME CURD MUFFINS
  • PINEAPPLE CHERRY CRUMBLE