Author: QuiltLady

HAPPY HOMEMAKER & MENU PLAN MONDAY week 26 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 everyone had a wonderful Father’s Day weekend with lots of family, fun and relaxation! Our was quiet with a couple small projects and errands. We also went for pizza (hubby’s choice) at one of our favorite restaurants.

Hello Summer! Bring on the sunshine! I know it’s hot just about everywhere, but it’s really been tolerable here with refreshing breezes – just don’t stand out in the direct sun too long!

Hot water and strawberry banana smoothie

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I got caught up on laundry yesterday
  • GROCERIES & ERRANDS I do need a few groceries for this week’s menu and hubby and I both have doctor’s appointments
  • PAPERWORK & PHONE CALLS I have some paperwork I have to get done this week
  • RECIPE RESEARCH & MENU PLANNING Menus are made through the first week in July and the heat has really set in so I may reevaluate it a bit

WHAT’S ON THE DVR/TV
  • NETFLIX Tried to watch Black Summer, but not my kind of Zombie series
  • DISNEY+ Hoping to try LOKI this week
  • TUBI We’ve been watching Petticoat Junction which were before my time, but kind of cute for a black and white sit com from the 60’s and have started HIGHLANDER with Adrian Paul 😀 We also saw SNITCH with Dwayne Johnson and an old Jerry Stiller/Anne Meara movie, A Fish in the Bathtub
  • CABLE Just catching up on cooking and baking shows

I’m between books and will be starting one of these this week. A Fire Sparkling by Julianne Maclean, The CookBook Club by Beth Harbison, Seaside Manor Bed and Breakfast by Lilly Mirren or What We Find by Robyn Carr

When we re-did the flower beds, garden beds and whiskey barrels last year we purchased all new garden soil to fill the new beds. While it can’t be explained, evidently there were calla lily bulbs ground up into the new garden soil somehow. We have NEVER planted calla lilies before, but now have them coming up like volunteers beautifully everywhere we placed the new soil 😀

The bees have been having a hey day with the pink mallow and heather especially.

The hummingbirds have been flitting about everywhere with all the flowers in bloom.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
RIBS with PINEAPPLE HABANERO GLAZE, CORN on the COB and FRIED POTATOES
TUNA NOODLE CASSEROLE
HOISIN MEATBALLS and SLAW
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
HONEY GARLIC CHICKEN and SALAD with BALSAMIC VINAIGRETTE
LEMON THYME CHICKEN and FRIED POTATOES
ALFREDO MEATBALLS and CUCUMBER SALAD
DESSERT

  • CHICKEN MADEIRA
  • CHERRY BBQ CHICKEN THIGHS
  • ORANGE BEEF LETTUCE WRAPS
  • GRILLED SPICY LIME PORK CHOPS

GARLICKY SHEPHERD’S PIE

GARLICKY SHEPHERD’S PIE

10 inch prepared pie crust

POTATO TOPPING
4 large russet potatoes, peeled and diced
10 whole garlic cloves, peeled
1/2 cup sour cream
1/4 to 1/2 cup beef broth
4 tablespoons butter, softened
FRESH ground sea salt and black pepper, to taste

  • Add the potatoes and garlic to a large sauce pan.
  • Cover with cold water.
  • Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, 10-15 minutes.
  • Drain.
  • Transfer the potatoes and garlic to a large bowl.
  • Add the sour cream, 1/4 cup of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes.
  • If the mixture is too dry, add the remaining 1/4 cup broth. DO NOT OVER MIX!
  • Cover and set aside.
  • Preheat the oven to 350°.

FILLING
4 slices bacon, cooked crisp and crumbled
1 tablespoon avocado oil
1 LARGE Vidalia onion, chopped
1 LARGE shallot, diced
FRESH ground sea salt and black pepper, to taste
1 teaspoon sugar
1 pound ground beef
2 to 3 medium carrots, roughly chopped, (about 1 cup)
1 cups frozen petite peas, thawed and drained
2 LARGE garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (12-ounce) bottle beer (flavor of choice)
1/2 cup beef broth
1 teaspoon FRESH finely minced tarragon leaves
1 teaspoon FRESH finely minced thyme leaves
2 tablespoons chopped fresh parsley leaves
FRESH ground sea salt and black pepper, to taste
1/2 cup FRESHLY grated Gruyere or Cheddar

  • Heat a large skillet over medium heat.
  • Add the bacon and cook, stirring occasionally until browned and crisp.
  • Drain on paper toweling and set aside.
  • Add the avocado oil to the drippings in the skillet and increase to medium heat.
  • Add the onions and 1/2 teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes.
  • Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes.
  • Add the carrots and peppers, sautéing 2-3 minutes more.
  • Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes.
  • Fold in the peas, and garlic, stirring a couple minutes more.
  • Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes.
  • Add the beer, bring to a boil and boil for 3 minutes.
  • Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes.
  • Add the cooked bacon, the broth, herbs, FRESH ground sea salt and black pepper, bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.
  • Spoon the meat mixture into the prepared crust.
  • Spread the potato topping evenly over the beef mixture.
  • Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes.
  • Remove from the oven and sprinkle with the cheese.
  • Return to the oven and bake for 10 more minutes.
  • Let rest out of the oven for 10 minutes before serving.
  • Sprinkle with parsley and serve.

FAITH & FOOD FRIDAY #4 ~ INSTA POT STICKY PORK LETTUCE WRAPS

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:

God, You’re great! God, You’re good! Now we thank you for our food. By your blessings we are fed. Give us, Lord, our daily bread. Amen

INSTA POT STICKY PORK LETTUCE WRAPS
PICKLED ONIONS
1/2 cup water
1/2 cup seasoned rice wine vinegar
2 tablespoons sugar
FRESH ground sea salt, to taste
1 pinch of red pepper flakes
1 small red onion, halved and sliced thin

  • Bring the water, vinegar, sugar, salt and pepper flakes to a boil in a small saucepan.
  • Place onions in a tempered bowl.
  • Pour vinegar mixture over onions and toss gently.
  • Cover and refrigerate until ready to use.

PORK AND SAUCE
1/2 cup PACKED brown sugar
1 teaspoon ground ginger
1 teaspoon Chinese 5 spice
FRESH ground sea salt and black pepper, to taste
1 teaspoon FRESH ground ginger
2-3 cloves garlic, minced
1 1/2 pounds boneless pork shoulder, cut into 3-4 pieces
2 tablespoons avocado oil
2/3 cup homemade chicken broth
1/4 cup Hoisin sauce
1/4 cup soy sauce
3 tablespoons seasoned rice wine vinegar
2 tablespoons sweet chili sauce
1-2 tablespoons Sriracha
1 tablespoon cornstarch
Bibb Lettuce leaves
Toasted sesame seeds
1 bunch green onions, sliced diagonally

  • Whisk together 2 tablespoons of the brown sugar, ground ginger, Chinese 5 spice,
  • FRESH ginger, 1/2 of the green onions, garlic, salt and pepper in a large bowl.
  • Add pork pieces, turning to coat well.
  • Add the oil to the insta pot and set to saute’.
  • When hot, add pork pieces and brown 2 minutes per side. Remove to a plate.
  • Add broth to insta pot, scraping up the browned bits from the bottom.
  • Whisk in the Hoisin sauce, vinegar, chili sauce and Sriracha.
  • Return the pork to the pot.
  • Place lid on and set to lock. Make sure the valve is in the sealed position. Set to pressure cook on high for 45 minutes.
  • Allow pressure to release naturally for 10 minutes.
  • Turn the valve to the venting position to vent any remaining pressure.
  • Turn the insta pot off and remove lid.
  • Remove pork to cutting board and shred.
  • Set insta pot back to saute and stir in remaining brown sugar.
  • In a small bowl whisk together the cornstarch and 3-4 tablespoons of the liquid from the insta pot.
  • Pour cornstarch mixture into the insta pot and whisk until smooth, stirring and cooking 10 minutes until thickened.
  • Season to taste.
  • Return the pork pieces and stir to coat.
  • Serve on lettuce leaves with pickled onions.
  • Top with green onions and sesame seeds.

BETTY WHITE’S CHICKEN WINGS

I ran across an article about celebrity recipes and the one that stuck out to me was BETTY WHITE’S CHICKEN WINGS. They claim this recipe went viral before viral was a “thing”. Well, I LOVE Betty White, so I had to try them. 😀 I altered them very little. The biggest alteration was eliminating the “death to me” allergy ingredient of dry mustard. Hubby said in his opinion, it wasn’t even necessary. The other alterations I made were substituting Bragg’s liquid aminos for the soy sauce because it reduces the sodium A LOT and decreasing the water which made them stickier and in my opinion tastier! Anytime I make wings I start them in a buttermilk soak to plump them also. That said, these wings were AMAZING!

BETTY WHITE’S CHICKEN WINGS
3 pounds plump chicken wings
1/2 cup butter
1 quart buttermilk
1 cup Bragg’s Liquid Aminos
1 cup brown sugar
1/3 cup water
3/4 teaspoon garlic powder

  • Arrange wings in shallow baking pan or 2 as necessary for a single layer.
  • Pour buttermilk over top and refrigerate 2 hours.
  • Drain off buttermilk and rinse wings. Let them drain while you prepare the marinade.
  • Return wings to baking dish(es) in a single layer.
  • In a large sauce pan combine the butter, liquid aminos, water, garlic powder and brown sugar whisking to combine until butter melts and sugar dissolves.
  • Bring to a SLOW boil.
  • Turn off heat and cool 15 minutes.
  • Pour marinade over wings and refrigerate 2 hours.
  • Remove pan from refrigerator and bring to room temperature.
  • Preheat oven to 375.
  • Bake 75-90 minutes depending on plumpness.

SHEET PAN HAMBURGER STEAK with MUSHROOMS & ONIONS

SHEET PAN HAMBURGER STEAK with MUSHROOMS & ONIONS

1 large Vidalia onion – halved and sliced thin
1/2 pound of your favorite mushrooms – sliced
avocado oil
FRESH ground sea salt and black pepper
2 pounds double ground chuck
2 tablespoons Worcestershire sauce
2 teaspoons Lawry’s garlic salt
3-4 slices bacon, cooked crisp and crumbled
FRESH ground salt and pepper for each patty
4 tablespoons butter, thinly sliced into eighths

  • Heat oven to 400°.
  • Line a baking pan with tin foil.
  • Place onions and mushrooms on the pan, drizzle with avocado oil, sprinkle with salt & pepper and toss to coat.
  • Gently mix together the ground chuck, Worcestershire sauce, garlic salt, bacon pieces and a generous sprinkling of FRESH ground pepper.
  • Form into 6  steaks.
  • Gently nestle each hamburger steak on top of veggies.
  • Sprinkle with additional salt and pepper.
  • Place pan in the oven and cook for approximately 25-30 minutes, until steaks are brown around edges.
  • Remove from oven and top with pat of butter.
  • Let rest for 5 minutes and serve with with your favorite side dish.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 25 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

Good morning dear friends! I feel like I’ve been gone from blogland for months instead of just days, but I’m back!

How was your weekend? We helped my mom with her garage sale for the citywide community sales. The weather was horrible on Friday – cold (50’s), windy, rainy and then great on Saturday at almost 80 and almost sunny. We had more people on Friday by far and in the end did quite well with sales. That said I have at least 3 loads of things to drop off to Salvation Army this week, but at least it’s over and mom’s house is cleaned out.

It’s supposed to cool and even a little rainy today and tomorrow and then we’re supposed to head into Father’s day weekend and the beginning of summer with a serious bang in the 80’s and 90’s.

Hot water and peach yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I was able to get caught up a bit yesterday with what I didn’t get done prepping for the sale. I got the bed changed and caught up on laundry, but I have to be honest I’m exhausted!
  • GROCERIES & ERRANDS I have appointments Monday (pedicure), Tuesday (hair) and Wednesday (endocrinologist) mornings where I can also work in a couple errands (groceries, walmart and post office) each day and dropping off a load of Salvation Army each of those days too. Thursday we need to do a few long distance errands and I have baking to do for the Eagles dinner my friend is hosting on Friday night. She’s making French Dip sandwiches with individual Angel Food cakes topped with a strawberry & blueberry sauce.
  • PAPERWORK & PHONE CALLS I need to sift through a pile and get quite a few things done.
  • RECIPE RESEARCH & MENU PLANNING I was able to get the meal plan done for the next 10 days and have several recipes set aside to make the plan through mid July, but haven’t had the energy yet to get it done.

WHAT’S ON THE DVR/TV
  • NETFLIX Outside the Wire, Beyond Skylines, Time Trap and a couple episodes of Outlander
  • REDBOX The Marksman with Liam Neeson, The Little Things with Denzel Washington, American Traitor, the Trial of Axis Sally and The Courie
  • DISNEY+ We didn’t have a chance to get to Mandalorian this last week.
  • CABLE Most shows have finished up for the season, but Christmas in July is coming to Hallmark soon! 😀

I finished THESE TANGLED VINES by Julianne MacClean which I really enjoyed and am following it up with her THE COLOR OF DESTINY.

I hadn’t even picked up a camera this week with all the garage sale prep, but I did do a little Pinterest surfing and fell in love with this kitchen! so thought I’d share the picture with you.

And then yesterday evening there was a group of #Teenagers that showed up at the #Front door and wanted to trade new tires or $25 for #ANYTHING. They were on a #ScavengerHunt. They started with a single #Penny and had to go #DoorToDoor trading up to larger and #Odder items. Having just had a #GarageSale Friday and Saturday my car and garage were full of the #Leftovers that I need to haul off to #SalvationArmy starting today. So I told them to keep their tires and their $25 AND take whatever they wanted from the pile of donations. They took the #MudFlaps for a #Bounder #MotorHome a #ChristmasCookieJar a #Vacuum 2 #BeachChairs a #BeachUmbrella #Honda #TireChains and … have fun #FamilyChurch #YouthGroup I hope you won😉
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
SHEPHERD’S PIE & SALAD
CHERRY BBQ CHICKEN THIGHS & PASTA SALAD
KUNG PAO CHICKEN with FRIED RICE & CUCUMBER SALAD
CHICKEN, CORN & BLACK BEAN SALAD
EAGLES dinner (French Dips & Angel Food cakes with Strawberry Blueberry Sauce
BEEF & GREEN BEAN STIR FRY & FRIED RICE
HONEY GARLIC CHICKEN with SALAD & BALSAMIC DRESSING
DESSERT
ANGEL FOOD CAKES

  • SHEET PAN BAKED HAMBURGER STEAKS with MUSHROOMS AND ONIONS
  • INSTA POT STICKY PORK LETTUCE WRAPS
  • BETTY WHITE’S CHICKEN WINGS 

LEMON CAKE with LEMON CURD FILLING, LEMON BUTTER FROSTING & CANDIED LEMONS

You’ll want to make the Lemon Curd and Candied Lemon slices first so they have time to chill and set up before you need them to assemble the cake.

LEMON CAKE with LEMON CURD FILLING, LEMON BUTTER FROSTING & CANDIED LEMONS

LEMON CURD FILLING
1 tablespoon grated lemon zest
1⁄2 cup fresh lemon juice
1 tablespoon cornstarch
6 tablespoons butter
3⁄4 cup sugar
4 egg yolks, beaten

  • In medium saucepan, mix together lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth.
  • Add butter and sugar, bringing mixture to a SLOW boil over medium heat.
  • Boil for one minute, stirring constantly.
  • In small bowl, with a wire whisk, beat egg yolks until smooth.
  • Whisk in a small amount of the hot lemon mixture.
  • Pour the egg mixture into the sauce pan, whisking well until well blended.
  • Reduce heat to low; cook, stirring constantly, 5 minutes or until thick DO NOT BOIL.
  • Pour mixture into medium bowl.
  • Cover with saran pressing so there is contact with the surface to prevent a skin from forming as it cools.
  • Cool to room temperature.
  • Refrigerate 3 hours.

CANDIED LEMON SLICES
Candied Lemons are super EASY to make!

1 cup granulated sugar
1 cup water
2 tablespoons FRESH lemon juice
2-3 lemons sliced to 1/8-inch thickness

  • In a large saucepan, combine the sugar, water and lemon juice. Bring to a boil.
  • Reduce to a simmer and add lemon slices in a single layer.


  • Simmer over medium-low for 15 minutes, gently flipping once or twice during the cooking process.


  • Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.

 Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.

CAKE
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1⁄2 cup butter
1 1⁄4 cups white sugar
3 eggs
1 teaspoon PURE vanilla extract
1 cup milk

  • Preheat oven to 350°.
  • Grease and flour two 8 inch round pans.
  • Sift together the flour, baking powder and salt. Set aside.

 

  • In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.
  • Beat in the eggs one at a time, then stir in the vanilla.
  • Beat in the flour mixture alternately with the milk, mixing just until incorporated.
  • Pour batter into prepared pans.
  • Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Allow to cool in pans on wire racks for 10 minutes.
  • Invert onto wire racks to cool completely.

FROSTING
2 tablespoons FRESH lemon juice
1 teaspoon lemon zest
1/2 cup butter, softened
4 cups powdered sugar
2 tablespoons lemon curd
2 tablespoons WHOLE milk

  • Cream butter.
  • Add lemon zest and lemon juice.
  • Gradually add in powdered sugar and 2 tablespoons milk until well blended.
  • Add lemon curd, blending until smooth.

ASSEMBLY

  • With long serrated knife, split each cake layer in half horizontally, making 4 layers. THIS STEP IS OPTIONAL! I actually prefer just 2 layers most of the time. 😀
  • Place 1 layer, cut side up, on a serving plate.
  • Spread with half of the lemon filling.
  • Top with another layer, and spread with 1/2 cup frosting.
  • Press on final cake layer, and frost top and sides of cake with remaining frosting.
  • Top with candied lemons.
  • Refrigerate cake until serving time.

F3 FAITH & FOOD FRIDAY #3 ~ TEX MEX a.k.a. MEXICAN MANICOTTI ~ BEEF or CHICKEN

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:

Some days are busy- we have lots of things to do, and we might not always take a break just to stop and talk to God. But most of us still find the time to eat even when we’re very busy. Taking time to pray before our meals gives us a great opportunity to connect with God. Next time you have a really busy day, enjoy a few minutes in prayer with God before your meal.

CHICKEN MEXICAN MANICOTTI
1 box Uncooked manicotti shells
2 cups shredded rotisserie chicken
1 1/2 cups salsa, divided
1 cup ricotta cheese
1/4 cup FRESH chopped parsley
1 bunch green onions, sliced thin
2 cloves garlic, minced
1/2-1 teaspoon Frank’s hot sauce, as desired
1/2 cup shredded Mexican cheese

  • Preheat oven to 400°.
  • Cook manicotti per package directions, al dente.
  • In a medium bowl combine the chicken pieces, 3/4 cup salsa, parsley, most of the green onions, garlic, hot sauce and ricotta cheese.
  • Spread half of the remaining salsa on the bottom of baking dish.
  • Gently fill manicotti shells with chicken mixture and layer on top of salsa in baking dish in a single layer.
  • Spread the remaining salsa on top of manicotti.
  • Cover and bake 40 minutes.
  • Uncover and sprinkle shredded Mexican cheese over top.
  • Bake 10 minutes more.
  • Garnish with remaining green onion and olives.
  • Serve with sour cream.

BEEF MEXICAN MANICOTTI
1 box Uncooked manicotti shells
2 cups browned ground beef
1 1/2 cups salsa, divided
1 cup ricotta cheese
1/4 cup FRESH chopped parsley
1 bunch green onions, sliced thin
2 cloves garlic, minced
1/2-1 teaspoon Frank’s hot sauce, as desired
1/2 cup shredded Mexican cheese

  • Preheat oven to 400°.
  • Cook manicotti per package directions, al dente.
  • In a medium bowl combine the chicken pieces, 3/4 cup salsa, parsley, most of the green onions, garlic, hot sauce and ricotta cheese.
  • Spread half of the remaining salsa on the bottom of baking dish.
  • Gently fill manicotti shells with chicken mixture and layer on top of salsa in baking dish in a single layer.
  • Spread the remaining salsa on top of manicotti.
  • Cover and bake 40 minutes.
  • Uncover and sprinkle Mexican cheese over top.
  • Bake 10 minutes more.
  • Garnish with remaining green onion and olives if desired.
  • Serve with sour cream.

COWBOY COOKIES

You can’t be a good Texan without a great hand me down recipe for BBQ, sheet cake and COWBOY COOKIES 😀

COWBOY COOKIES  Yields 3 to 3 1/2 dozen cookies

3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1 tablespoon QUALITY ground cinnamon
1 teaspoon salt
1 ½ cups (3 sticks) butter, at room temperature
1 ½ cups granulated sugar
1 ½ cups packed light-brown sugar
3 LARGE eggs
1 tablespoon PURE vanilla
3 cups QUALITY semisweet chocolate chips
3 cups old-fashioned rolled oats
2 cups unsweetened flaked coconut
2 cups (8 ounces) chopped pecans OR walnuts
1 cup golden raisins

  • Heat oven to 350°.
  • Sift flour, baking powder, baking soda, cinnamon and salt together in a bowl.
  • In a large mixing bowl beat butter with an electric mixer at medium speed until smooth and creamy.
  • Gradually add in sugars, combining thoroughly.
  • Add eggs one at a time, beating well after each addition.
  • Add vanilla.
  • Gradually add in flour mixture until just combined.
  • Stir in chocolate chips, oats, coconut and nut pieces.
  • Fold in raisins.
  • For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart (cookies will spread).
  • Bake for 15 to 17 minutes, until edges are lightly browned; rotate cookie sheets halfway through.
  • Remove cookies from rack to cool.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 24 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

This time last week we were unseasonably high in the 90’s. This week not so much and it looks like it will be on the cooler side all week with a chance of rain for the garage sale days 🙁

Hot water and black cherry yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’ve been helping my mom the past couple weeks get ready for a garage sale and last minute decided to try and get some things together for it also so have a real need to do some deep cleaning.
  • GROCERIES & ERRANDS I need to head into town and pick up just a few groceries as I’m out of eggs and a few things and will drop off a few Amazon returns and get gas while I’m there. I also have an opthalmologist appointment on Wednesday, need to get the radiator and transmission service done on my car and blood drawn for my annual endocrinologist appoint next week as well as my mammogram on Friday morning. WHEW who planned this week? When I originally planned this week the garage sale was NEXT week and then we found out there was a city wide garage sale THIS week that the chamber of commerce is doing a digital map for so we moved it up.
  • PAPERWORK & PHONE CALLS I have a list of things I need to get accomplished in this category, but honestly don’t think I’ll have time to get to anything until after the garage sale next weekend.
  • RECIPE RESEARCH & MENU PLANNING I need to start planning the last of the month, but have been lacking in energy!

WHAT’S ON THE DVR/TV
  • NETFLIX Finished Stargate SG1 and was hoping to watch Stargate Atlasntis, but NETLIX isn’t carrying it. We’re also finishing Season 1 of The Crew with Kevin James. We also started Sweet Tooth – looks interesting.
  • DISNEY+ Mandalorian
  • CABLE Finally caught up on everything we missed while we were traveling and am watching cooking shows now.

I’m just finishing up THESE TANGLED VINES by Julianne MacClean and will follow it up with her THE COLOR OF DESTINY.

We went to a car show on Saturday and I was really surprised at the wonderful turn out for the first local outdoor event.  There were quite a few really cool cars and some with some great signage too. But, this dog really made me laugh. So I stuck with a “dog” theme – the hot dog vendor, Hound Dog Salvage and the dog relieving himself. 😀

While cleaning out the attic and going through all of mom’s Christmas decorations we ran across these. She thought I made them, but they were made by kid brother who wants no part of them so this is the last the world will see of these macaroni ornaments.

Hubby found this cute little dragonfly hanging out in the garage and brought him outside before closing the door.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
MELISSA’S SHEPHERD PIE
POTATO TOPPED MEATLOAF
CHICKEN PASTA SALAD
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
CHICKEN, CORN & BLACK BEAN SALAD
BETTY WHITE’S CHICKEN WINGS & 2 POTATO OVEN FRIES
BEEF & GREEN BEAN STIR FRY
DESSERT
ANGEL FOOD CANDY

  • PICKLED CARROTS
  • BARNYARD PIE
  • COWBOY COOKIES
  • BAKED HAMBURGER STEAKS & ONIONS
  • LEMON CAKE with LEMON CURD FILLING, LEMON BUTTER FROSTING and CANDIED LEMON SLICES

GERMAN BRAISED RED CABBAGE

GERMAN BRAISED RED CABBAGE
1 medium head red cabbage, shredded
1 LARGE red onion, THINLY sliced
2 Granny smith apples, peeled, cored and sliced thin
1/3 cup sugar
1/3 cup apple cider vinegar
FRESH ground sea salt and black pepper

  • Spray a large dutch onion with non-stick cooking spray.
  • Cook onion and apple over medium heat 5 minutes until onion is tender.
  • Add cabbage, stirring to combine.
  • Generously sprinkle with FRESH ground sea salt and black pepper.
  • Sprinkle with sugar and drizzle with vinegar.
  • Stir to combine.
  • Cover and simmer 1 hour, stirring occasionally until cabbage is tender.

F3 ~ FAITH & FOOD FRIDAY #2 ~ AVOCADO & PICKLED RED ONION SALAD

I decided to feature my Mary & Martha GRACE meal prayer box for the next several weeks on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom. These prayers just seemed apropos for the topic 😀

This week’s prayer:

In a world where so many are hungry, May we eat this food with humble hearts; In a world where so many are lonely, May we share this friendship with joyful hearts. Amen

AVOCADO & PICKLED RED ONION SALAD
2 RIPE avocados, sliced
1 LARGE beefsteak tomato, sliced thick
1/2 small red onion, thinly sliced 
1/4 cup fresh cilantro, coarsely chopped 
FRESH ground sea salt and black pepper
1/2 cup apple cider vinegar 
1 LARGE lime, juiced 

  • Pour apple cider vinegar over the onion slices and set aside for 15-30 minutes while you prep the remaining ingredients.
  • Make a single layer of tomatoes on the serving platter.
  • Generously season with FRESH ground sea salt and black pepper.
  • Place the avocado slices on top of tomatoes.
  • Evenly pour lime juice over avocado slices and generously season with FRESH ground sea salt and black pepper.
  • Drain onion slices of excess vinegar and arrange over avocados.
  • Garnish with chopped cilantro and lime slices.