Author: QuiltLady

HAPPY HOMEMAKER & MENU PLAN MONDAY week 18 of 2020

GOOD MORNING everyone!  It’s Monday, isn’t it?  Truly some days I’m not really sure right now.  We have another week of staying home under our belt.  How is everyone faring?  Staying Busy?  Happy Kids?  They (those in charge) are starting to talk about opening a few things around here.  Personally, I try and avoid the news at all costs and only listen to the medical professionals.  I continue to pray that there is a breakthrough in the end allowing us to go back to more “normal” daily lives.

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

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING Levis and a purple 3/4 sleeve t-shirt are the uniform of choice today.  It supposed to be in the 60’s and gray most of the week with a little bit of rain here and there.

ON THE BREAKFAST PLATE Hot water & Apple Squash Pineapple baby food

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS With all the time in isolation things are looking really good around the house with a lot of projects done well before we even knew they needed to be doe LOL 😀

MONDAY
  • SORTING AND FILING UPDATE
  • WALK
TUESDAY
  • recipe updates on the computer
  • STORAGE CLEANING
WEDNESDAY
  • LAUNDRY
THURSDAY
  • FEED PEACOCKS
FRIDAY
  • PLAN TRIP TO SEE SIL and help her out with a few things since we had to cancel the family reunion 
SATURDAY
  • Farmer’s Market would be nice – still dreaming
SUNDAY
  • cleaning and laundry

WHAT’S ON THE DVR/SOMETHING INTERESTING I’VE WATCHED There are a few Hallmark movies and shows I’ve taped as well as some cooking shows that I’ll try and catch up on

I’M READING  Switching over to Jana DeLeon’s Bayou Bodyguard was a good choice.  I’m enjoying the diversion!

FAVORITE PHOTO FROM THE CAMERA Yesterday was ABSOLUTELY beautiful and we did the whole loop around the pond where I got a few great pictures of the BIG beaver dam, goose island where there was some loud territorial disputes going on since there is a limited beach area, new geese families, some pond wood, wild thistle, and a stray fisherman.

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
QUICHE
PANCAKES
LUNCH
TURKEY & CHEESE WRAPS
GRILLED CHICKEN & TOMATOES
MEAT & CHEESE WRAPS
??
SALAD & FRUIT
??
??
DINNER
POLYNESIAN CHICKEN & SALAD with PEPPER DRESSING
HAM & BROCCOLI NOODLE CASSEROLE & SALAD
ANTIPASTO PASTA SALAD
MONROVIAN CHICKEN PIE
NATCHITOCHES MEAT PIES & SALAD
PEPPER STEAK & SALAD
SAUERBRATEN & ROASTED POTATOES with GINGERSNAP GRAVY
DESSERT
ZUCCHINI GINGER CAKE
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • INSTA POT BROCCOLI CHEESE SOUP
  • ZUCCHINI GINGER CAKE with GINGER CREAM CHEESE FROSTING
  • PORK CHOPS IN TOMATO GRAVY
  • SWISS CHICKEN CORN CASSEROLE

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

LEMON POPPY SEED BLUEBERRY ROLLS

LEMON POPPY SEED BLUEBERRY SWEET ROLLS

FILLING
1/2 cup granulated sugar
1/8 teaspoon salt
2 tablespoons unsalted butter melted
1 teaspoon vanilla extract
the zest of one lemon
1 cup FRESH small wild blueberries or defrosted frozen berries

  • Combine  sugar, and salt in bowl.
  • Stir in melted butter, lemon zest, and vanilla extract.
  • Fold in blueberries.
  • Set aside while you prepare the dough.

DOUGH
1 1/4 cup whole milk, divided
4 teaspoons instant or rapid-rise yeast
2 tablespoons granulated sugar; divided
2 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon poppyseeds
6 tablespoons unsalted butter, divided

  • Butter a cast iron baker or basking dish.
  • In a small heat proof bowl heat ¼ cup of the milk in the microwave until 110 degrees (about 15 to 20 seconds).
  • Stir in yeast and 1 teaspoon of sugar and let sit until bubbly.
  • Mix together flour, baking powder, salt, poppy seeds and remaining 5 teaspoons of sugar together in large bowl.
  • Stir in 2 tablespoons butter, yeast mixture, and remaining 1 cup of milk until dough forms.
  • Transfer dough to a floured counter and knead until smooth ball forms, about 2 minutes.
  • Roll dough into a 12 by 9 inch rectangle, with long side parallel to counter edge.
  • Brush dough all over with 2 tablespoons melted butter, leaving ½-inch border on far edge.
  • Sprinkle dough evenly with filling, then press filling firmly into dough.
  • Loosen dough from counter and roll away from you into a tight log and pinch seam to seal.
  • Roll log seam side down and cut into 8 equal pieces.
  • Stand buns on end and gently re-form ends that were pinched during cutting.
  • Place 1 bun in center of prepared pan and others around perimeter of pan, seam sides facing in.
  • Brush the tops of the buns with remaining 2 tablespoons butter.
  • Cover buns loosely with plastic wrap and let rise for 30 minutes.
  • Preheat the oven to 350°.
  • After rising, bake buns until edges are well browned, 23 to 25 minutes.

Loosen buns from sides of pan with paring knife and let cool for 5 minutes.

LEMON CREAM CHEESE ICING GLAZE
2 ounces cream cheese, softened
3 tablespoons butter, softened
Juice of one lemon
1/2 teaspoon vanilla
3/4 cup powdered sugar
pinch of salt
*More lemon zest for topping

  • Mix together softened cream cheese and butter until smooth.
  • Add lemon juice, confectioners sugar, vanilla, and salt and mix until combine.
  • Pour glaze evenly over tops of buns, spreading with spatula to cover.

TENDER WHITE CAKE with BUTTERCREAM or CREAM CHEESE BUTTERCREAM

CAKE
1/2 cup (1 stick) salted butter, softened at room temperature
1 3/4 cups sugar
6 large egg whites, room temperature
3 2 3/4 cups + 2 scant tablespoons cake flour
2 1/2 teaspoons baking powder
1/2 teaspoons salt
1 teaspoon CLEAR almond extract
1 teaspoon PURE vanilla extract powder
1 1/4 cups WHOLE milk, room temperature
2 ounces avocado oil

  • Preheat your oven to 335ºF.
  • Oil and flour two 8″ x 2″ cake pans or line 18 cupcake tins.
  • Whisk together flour, baking powder and salt. Set aside.
  • Whisk together milk, oil and extracts. Set aside.
  • Cream butter in a stand mixer until smooth.
  • Add sugar and whip 3-5 minutes on high until light and white.
  • Add in room temperature egg whites one at a time, letting each fully combine after each before adding the next.
  • Add in a third of the dry ingredients, combining well.
  • Add in half of the milk mixture, combining well.
  • Followed by another third of the dry, then the rest of the milk mixture and then the rest of your dry, mixing until just combined.
  • Add batter into prepared cake pans.
  • Bake at 25-35 minutes or until a toothpick comes out clean.
  • Let cool ten minutes in pan and then turn out cakes onto a cooling rack for another 20 minutes.
  • Wrap cakes warm with saran and place into the freezer to flash chill to lock in the moisture.
  • Once cool, but NOT yet frozen, trim off the brown edges of your cakes and frost as desired.
  • Chill cake.

NOTE: Cake flour makes a much more tender cake, but you can substitute 2 3/4 cups all purpose flour. Cake flour and all purpose flour are NOT an exact substitution.

Everyone needs a good creamy, delicious frosting in the recipe file, but sometimes you need options. So here is a plain buttercream AND a cream cheese buttercream.

BUTTERCREAM
8 ounces egg whites (4-6 extra large eggs) room temperature
32 ounces (8 sticks) unsalted butter
4 cups powdered sugar
32 oz unsalted butter room temperature
1/2 teaspoon salt
1 tablespoon CLEAR vanilla extract

  • Whisk egg whites and powdered sugar in a mixing bowl.
  • Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white.

CREAM CHEESE BUTTERCREAM
4 ounces salted butter, room temperature
8 ounces cream cheese, room temperature
4 cups powdered sugar
pinch salt
1 teaspoon of QUALITY, PURE Vanilla

  • Beat cream cheese, butter and vanilla in a mixer until blended.
  • Add pinch of salt and powered sugar a cup at a time and continue to mix until sugar is WELL incorporated.

BRIOCHE PLUM TART ala Dorie Greenspan

Years ago (2009ish) I participated in a baking group called, Tuesdays with Dorie aka TWD, where we baked exclusively from Dorie Greenspan’s cook book, Baking: From My Home to Yours. There was one particular recipe that I REALLY wanted to bake, but I had to miss that week for some reason and am FINALLY getting around to making it.

I love the simplicity of the brioche in this recipe, but LOVE that it’s a bit sweeter than your average brioche. The dough is better made the day before – you get much better results from letting it sit overnight. I happened to have bought some sour plum jam at the Christmas fair just to make this tart with! It’s really hard to find plum jam in the grocery stores, even before the COVID19 shortages. Your beautifully sweet brioche dough is filled with tart jam and fresh plum slices to create a really fancy and decadent coffee cake!

BRIOCHE PLUM TART pg 54-55
DOUGH
1 1/2 teaspoons active dry yeast
1/3 cup whole milk, just warm to the touch
2 cups all-purpose flour
3 tablespoons sugar
pinch of salt
5 tablespoons unsalted butter, melted and cooled
2 large eggs, at room temperature
1 teaspoon PURE vanilla extract

  • Put the yeast and warm milk in the bowl of a stand mixer and stir until the yeast is dissolved.
  • Add the rest of the ingredients to the bowl, and fit the mixer with the dough hook, if you have one.
  • Working on low speed, mix for a minute or two, just to get the ingredients together.
Increase the mixer speed to medium and beat for 7–10 minutes, stopping a few times to scrape down the bowl and the hook, until the dough is stretchy and fairly smooth. The dough will seem fairly thin, more like a batter than a dough, and it may not be perfectly smooth which is fine.
  • Transfer the dough to a clean lightly greased bowl, cover with plastic wrap and leave it in a warm place until nearly doubled in size, 30 – 40 minutes.
  • Deflate the dough by lifting it up around the edges and letting it fall with a slap into the bowl. Cover the bowl again with plastic wrap and put it in the refrigerator.
  • Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours.
  • After that leave the dough in the refrigerator overnight – it will be tastier for the wait.

the NEXT DAY

  • Generously butter the pan.
  • Press the chilled dough into the bottom of the pan and up the sides – don’t worry if it’s not even.
  • Cover the pan loosely with plastic wrap and refrigerate for 30 minutes.
  • While the dough is in the refrigerator, prepare the filling.

FILLING
6 LARGE ripe plums, preferably Italian prune plums
2 tablespoons coarsely chopped walnuts, pecans or almonds
3 tablespoons sugar

  • Halve and pit the plums.
  • Slice each plum in half and then into 4-5 slices. Set aside.
  • Toss the chopped nuts with the sugar and set aside.

ASSEMBLY
1/4 cup plum jam

  • Remove the tart pan from the fridge and push and press the dough up the sides of the pan.
  • Spoon the jam onto the dough and spread it over the bottom.
  • Arrange the plums cut side down in concentric circles covering the jam.
    Scatter the nut mixture, and cover the tart lightly with a piece of plastic wrap.
Place the tart on a baking sheet lined with parchment or a silicone mat and let it rest in a warm place for 30 minutes.

BAKING

  • Meanwhile, center a rack in the oven and preheat the oven to 425°.
  • Bake tart for 20 minutes.
  • Cover it loosely with a foil tent to prevent the crust from getting too dark, and continue baking for another 10 minutes, or until the fruit juices are bubbling and the crust is firm and beautifully browned – it will sound hollow when tapped.
  • Transfer the tart to a rack to cool for at least 45 minutes before serving.

NOTE: This tart looks BEST when it’s made in a 9 inch fluted pan, but I also love using my 9 inch spring form for just about everything these days.  I made a second one, but was out of the plum jam now and nuts so I substituted blackberry jam and heath bar pieces for the nuts.  Guess what?  It was even better!!!!

 

EGGS BENEDICT with LEMONY HOLLANDAISE SAUCE

Eggs Benedict is one of my all time favorite special breakfasts. I am not a Canadian bacon fan though and much prefer a tavern style ham or better yet leftover Easter ham :D. And the English muffin has to be crispy, but not too crispy so it soaks up the Hollandaise sauce!  This is also a recipe I try to make in conjunction with white cake so nothing goes to waste since one uses egg whites and the other egg yolks.

Eggs Benedict is a multi-taskers recipe and requires more prep work than anything!  Using super FRESH eggs also makes it better!

Despite the name sounding Dutch,  Hollandaise  sauce began in France and was originally known as Sauce Isigny, after a town in Normandy famous for its butter and cream. Hollandaise is one of the five mother sauces in French cuisine. Sauce Isigny is also still listed in French reference books.  Ironically though according to Wikipedia the sauce can actually be traced back to the middle ages crediting it’s origins to 1651 in La Varenne’s Le Cuisinier François for “asparagus with fragrant sauce”.

EGGS BENEDICT with LEMONY HOLLANDAISE SAUCE serves 2

2 English muffins
4 LARGE, FRESH eggs
4 slices tavern ham, warmed

HOLLANDAISE SAUCE
4 tablespoons butter
4 egg yolks
Juice of 1 SMALL lemon – 1 tablespoon TART lemon juice
1 tablespoon heavy whipping cream
1 teaspoon Frank’s original hot sauce
FRESH ground salt and pepper, to taste

  • Melt the butter in a small saucepan.
  • In a separate small bowl, beat the egg yolks.
  • Mix in lemon juice, whipping cream, hot sauce, salt and pepper.
  • Temper the egg mixture by adding a small spoonful of the hot melted butter to the egg mixture and stirring well. Repeating this process a spoonful at a time to slowly combine without curdling the sauce.
  • Once the butter has been completely incorporated, pour the mixture back into the saucepan, cooking on LOW heat, stirring constantly, for 30 seconds.
  • Remove from heat and set aside.

EGGS

2 tablespoons vinegar – I like to use apple cider vinegar to add a bit of tang to the egg.

  • Fill a medium size pot with about 3 inches of water and bring to a SLOW boil.
  • Reduce to a simmer.
  • Add vinegar (the vinegar helps the egg stay together all in one place)
  • Crack each egg into a separate ramekin.
  • GENTLY pour each egg into the water in separate areas.
  • Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk.
  • GENTLY Remove the poached egg with a slotted spoon.

ASSEMBLY

  • Toast the English muffin and LIGHTLY butter.
  • Top each toasted side with a slice of ham.
  • Top the ham with the poached egg.
  • Top with Hollandaise sauce.
  • Serve and enjoy immediately.

PLAIN OL’ ROAST CHICKEN like GRANDMA MADE

When I was at the butcher the other day he actually had WHOLE roasting chickens. They are getting really hard to find as everyone wants them either cut up into pieces or boneless and skinless. To me a whole roast chicken on a Sunday especially, seems like going to grandma’s house!

PLAIN OL’ ROAST CHICKEN serves 6-8

5-6 pound WHOLE roasting chicken
FRESH sea salt and ground black pepper
1 large bunch fresh thyme, split half into springs, half into leaves only
1 lemon, halved
1 head garlic, cut in half crosswise
4 tablespoons butter, melted
2 LARGE shallots, thickly sliced
4 carrots cut into 2-inch slices
8 baby gold potatoes, halved
2 stalks celery, thickly sliced
2 cups chicken broth
Avocado oil

  • Preheat the oven to 400°.
  • Remove the chicken giblets and throw away the neck.  Dice the other pieces and place on the bottom of the roasting pan.
  • Rinse the chicken inside and out.
  • Remove any excess fat and pin feathers.
  • Pat the outside dry.
  • Generously salt and pepper the inside of the chicken.
  • Stuff the cavity with the half of the thyme, both halves of lemon, and all the garlic.
  • Tie the legs together with kitchen string or silicone bands and tuck the wing tips under the body of the chicken.
  • Place the shallots, carrots, and celery in a roasting pan.
  • Toss remaining thyme (leaves only) with the avocado oil and some more salt and pepper. Pour over the veggies the bottom of the roasting pan and place the chicken on top.
  • Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.
  • Arrange potatoes around the edges.
  • Pour chicken broth into roasting pan.
  • Roast the chicken for 1 1/2 hours (cover with foil for the first hour), or until the juices run clear when you cut between a leg and thigh.
  • Baste ever 10 minutes after removing the foil.
  • Remove the chicken and vegetables to a platter and cover with foil letting it rest 15 minutes.
  • Strain juices and make gravy from the drippings if desired to serve over the potatoes.
  • Serve and enjoy!

HAPPY HOMEMAKER & MENU PLAN MONDAY week 17 of 2020

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 I sure hope you are all doing well throughout this unprecedented time!  I pray this is all over soon.  The loss of life and economic devastation is hitting the world, our nation and our individual communities so hard! I truly believe that life as we knew it will never be again, though I pray I am so wrong!

I have been keeping as much as possible to my routines as much as possible though I did take some time yesterday and create a “What did you do during COVID-19 chart” to make me feel better about what I accomplished during these past weeks.  You can see it HERE.

I’ve been trying to pay more attention to nature around here also. It seems that everything is the same for the animals – the geese are back at the pond nesting in the same place and the osprey too up on their perches. And the hummingbirds are still demanding to be fed by emptying their feeders regularly.  Spring has sprung as the early bulbs have bloomed and just about passed, pansies and the clematis are really taking off and beginning to trail up the trellis, and the tomatoes and zucchini are really starting grow strong and tall.  The nasturtiums are doubling in size every day or so it seems and the lizards are back sunbathing on the rocks in the afternoons.

Here’s a suggestion also.  Set your calendars. According to this article at Physics-Astronomy.com, the moon, Jupiter and Venus are going to be showing off for us on the 16th of May 2020, by aligning in a rare position that will form a smiley face in the sky!

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING Today and tomorrow are supposed to be pretty nice, but after tomorrow the temperature drops and we really are supposed to get that promised rain.  I have on Levis, a purple 3/4 sleeve t-shirt and gray pops.

ON THE BREAKFAST PLATE Hot water and Carrot Apple Pineapple squeeze food

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

MONDAY
  • gardening & pruning
  • cleaning & laundry
  • quilt
TUESDAY
  • quilting
  • menu plan
WEDNESDAY
  • jigsaw puzzle – I really want this finished
  • quilting
THURSDAY
  • paperwork, filing & organization
FRIDAY
  • Hubby blood appointment – the only thing even on this week’s calendar
SATURDAY
  • Farmer’s Market I WISH!
SUNDAY
  • cleaning and laundry

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH / SOMETHING INTERESTING I WATCHED FINALLY I started Outlander and will be binge watching it most the week and am still watching a bunch of Hallmark movies I taped as well as the last of the cooking shows.

WHAT I’M READING For some reason I was having trouble getting into my last book, The Cookbook and have switched oven to Jana DeLeon’s Bayou Bodyguard.  I’ll go back to the other after and see if I can get into again as it got good reviews and I don’t like to not finish a book!  Sometimes, just switching genres helps me.

FAVORITE PHOTO FROM THE CAMERA

We have been super busy with projects while the weather was nice.  We had a super productive weekend, but this was one of the biggest projects – re-grouting the pavers into the backyard.

The sky the other night was gorgeous.  Unfortunately, this picture doesn’t do it justice.

We had the BEST artichoke this past week also! Super tender, sweet and just plain YUMMY!

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
CHILE CORN CHICKEN CUSTARDS
EGGS BENEDICT
LUNCH
TURKEY & CHEESE WRAPS
GRILLED CHICKEN & TOMATOES
MEAT & CHEESE WRAPS
??
SALAD & FRUIT
HAM SANDWICHES
??
DINNER
ANITPASTO PASTA SALAD
NATCHITOCHES MEAT PIES & SALAD
PORK STUFFED SHELLS & SALAD
C.O.R.N. (clean out refrigerator night)
CHEESY STUFFED PIZZA RING & SALAD
HAM & BROCCOLI NOODLE CASSEROLE
C.O.R.N. (clean out refrigerator night)
DESSERT
CARROT CAKE
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • WHITE CAKE with CREAM CHEESE BUTTERCREAM
  • updated ITALIAN GARLIC SUPREME PIZZA
  • EGGS BENEDICT
  • PORK CHOPS in TOMATO GRAVY
  • POPPY SEED BLUEBERRY ROLLS

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

WHAT DID YOU ACCOMPLISH DURING THE COVID-19 STAY IN PLACE ORDER? A.K.A. HOW LIFE IN ISOLATION IS GOING!

I’m normally a homebody, but I DO normally shop every couple days for fresh ingredients for scratch cooking in between the home projects and we like to get out for a meal or two and see friends.  I especially miss my munchkins and seeing Janie!  BUT, being told to stay home and NOT being able to shop for the FRESH ingredients is a whole other thing!  I am NOT a can and box girl for cooking!

My ‘”STAY AT HOME” time actually began LONG before being told to at the end of February with a bad case of bronchitis. Since I was first diagnosed with Systemic Lupus and found out that my “weak” area was my respiratory tract and ANY infection which I became easily prone to, I have been a MAJOR germaphobe.  I get Howie Mandel though I believe Howard Hughes was an extremist I refuse to become.   It was PURE self preservation!  It’s how I have stayed alive all these years.  Now here we are in 2020 and I can FINALLY say, WELCOME TO MY WORLD!

SO, it occurred to me that maybe I’d feel better about all the time confined if I composed a list of everything we accomplished during that time that was not a day to day type of chore. I know I missed a few things probably, but after reading my list I’m just happy to say we didn’t just sit around and watch Netflix though there was plenty of that too! 😀

WEEK 1
  • Grocery shopping before I knew I shouldn’t
  • A lot of television, computer and reading while I recuperated
  • cleaned out kitchen drawers
  • menu planned
  • repaired downspout drain
  • dusted and vacuumed
WEEK 2
  • paint shelving unit to match hope chest
  • created whiskey barrel planters to cover old tree stumps
  • dusted and cleaned door jambs
  • watched Hallmark movies & shows I missed when I was in college
  • menu planned
  • rebuilt garden planters
  • started jigsaw puzzle
WEEK 3
  • cut quilt pieces for 2 quilts
  • Farmer’s Market, NOT, but a girl can dream!
  • cleaned out photo file
  • repaired mudroom step and added missing molding pieces to mudroom
  • rebuilt and stained garage step
  • watched more Hallmark movies and shows I missed when I was in college
  • menu planned
  • added fence bottom
  • cleaned out email SPAM folder
WEEK 4
  • paperwork and filing
  • menu planned
  • planted flowers and hummingbird vine
  • watched more Hallmark movies and binge watched shows I missed when I was in college
  • cleaned curio cabinet and washed all the crystal 
  • cleaned and washed the ceiling lights and fan globes
  • pressure washed ALL the concrete front and back
  • cleaned all the eaves and removed the wasp nests
  • cleaned and painted metal porch furniture
  • vacuumed again
WEEK 5
  • weeded
  • cleaned out and straightened linen closet
  • menu planned
  • worked on Mirepoix quilt
  • Polished kitchen counter tops
  • worked on Christmas ornament “hooks”
  • scrubbed garden tool shed and painted it
  • organized pantry
  • set sprinklers on timer for spring watering
  • vacuumed garage and washed window curtains
  • scrubbed window awnings free of moss
WEEK 6
  • Farmer’s Market NOT, but a girl can dream that it will resume 😀
  • Cleaned baseboards
  • planted tomatoes and zucchini
  • Cleaned out rain gutters of 5 gallons of silt
  • organized big shed
  • hubby gave blood
  • menu planned
  • still working on jigsaw puzzle
  • changed out corroded bathroom light fixture
  • scrubbed rain gutters, but they seriously need painted
WEEK 7
  • pruned trees and eliminated volunteers out front
  • pulled weeds and “cleaned up” individual flower planters
  • tried to clean tomato cages up of rust, but had to start with fresh ones, painted the joints to prevent rust this time
  • cleaned out the refrigerators and freezers
  • cleaned oven
  • re-grouted backyard pavers
  • pruned dead growth from trees
  • weeded under those same trees
  • adjusted flower box sprinklers
  • added bolts to garden boxes
  • started Christmas pillowcases
  • cleaning and laundry…and started everything else all over again…

BRAISED BEEF SHORT RIBS — like grandma’s pot Roast, only better

There is nothing quite so decadent and flavorful as the perfectly braised beef short rib.  Add some candles and you can have a romantic dinner in. As with everything during this quarantine time, I worked with what I had on hand. I substituted sake for white wine and it tasted great!  I was also out of beef broth, but quickly made some from a jar of Better Than Beef Bouillon I keep on hand just for reasons like this.

BRAISED BEEF SHORT RIBS — like your grandma’s pot Roast, only better
serves 4-6 depending on rib size

8 whole beef short ribs
FRESH ground sea salt and black pepper
1/4 cup wonder flour
3 slices bacon, diced (OPTIONAL)
2 tablespoons avocado oil
1 medium onion, Diced
3 LARGE carrots, Diced
2 shallots, minced
2 cloves garlic, minced
1 celery rib, THINLY sliced
3/4 cup white wine
1 tablespoon Worcestershire sauce
1 tablespoon Bragg’s liquid aminos
1 tablespoon apple cider vinegar
2 1/4 +/- cups beef broth
3-4 sprigs thyme

    • Preheat oven to 350°.
    • GENEROUSLY salt and pepper ribs, then dredge in flour, shake off excess. Set aside.
    • In a large dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered.
    • With a slotted spoon remove the bacon pieces and set aside.
    • Add the avocado oil to the bacon grease, and increase heat to high.
    • Quickly brown the ribs on ALL sides, including the ends, DO NOT OVER SEAR. You just want a good coloring and crisp edge.  Remove ribs and set aside.
    • Turn heat down to medium.
    • Add onions, carrots, celery and shallots to pan and cook for 2 minutes.
    • Add remaining dredging flour and stir until blended.
    • Pour in wine and scrape bottom of pan to release all the bits of flavor.
    • Bring to a quick boil and cook 2 minutes.
    • Add broth, Worcestershire sauce, liquid aminos and GENEROUSLY season to taste with FRESHLY ground sea salt and black pepper.  When you’re happy with the seasoning, add the ribs into the broth so they are mostly covered by the broth.
    • Add bacon pieces and thyme sprigs to the top.
    • Put on the lid and place into the oven, cooking for 2 hours, undisturbed.
    • Reduce heat to 325° and cook for an additional 30 to 45 minutes. Ribs will be fork-tender and should be falling from the bone.
    • Remove pan from oven and allow to rest for 15 minutes, lid on, before serving.
    • Just before serving, skim fat off the top of the liquid. (see note)
    • Serve with mashed potatoes and carrots.
    • Ladle a bit of the gravy over the top.

NOTE: I use stale bread pieces to soak up the grease from the top just before serving.

BAKED PINEAPPLE CASSEROLE

This is an oldie, but goodie right out of the grandma archive of recipes. I bet most of you have the ingredients right in your pantry.  The pineapple cooks up through the cracker crumbs and bonds with the cheese creating a ‘stuffing’ like texture.

BAKED PINEAPPLE CASSEROLE
2 large cans crushed pineapple DO NOT DRAIN
1 cup sugar
2 1/2 cups Ritz cracker crumbs* (see note)
6 tablespoons butter, melted
2 cups grated cheddar cheese
1/2 cup chopped pecans or walnuts, optional

  • Preheat oven to 350°.
  • In a small saucepan combine pineapple, juice and sugar, whisking until sugar is dissolved and pineapple is heated through. Remove from heat. Set aside.
  • In a small mixing bowl use a fork to combine cracker crumbs and melted butter until well combined. Set aside.
  • In baking dish or individual ramekins evenly layer the pineapple mixture.
  • Top that with an even layer of the cracker crumb mixture.
  • Evenly top with shredded cheese.
  • Top with nuts, if using.
  • Bake uncovered 20 minutes until bubbly and golden brown.

*NOTE: Keebler club crackers can be substituted, but it does alter the flavor a bit. You do need a cracker with a bit of a buttery flavor to them.

CARROT RAISIN SALAD or APPLE RAISIN SALAD

CARROT RAISIN SALAD or APPLE RAISIN SALAD Yields 6-8 servings
8-10 whole carrots or 5 large Granny Smith apples*(see note)
3/4 cup golden raisins
1 large can crushed pineapple, drained WELL
1/4 cup mayonnaise
1 teaspoon sugar
2 tablespoons pineapple juice

  • Shred carrots into large mixing bowl. If using apples, peel, core and small chop.
  • Whisk together the mayonnaise, sugar and pineapple juice.
  • Fold in mayonnaise mixture, pineapple and raisins until well coated.
  • Chill several hours until ready to serve.

NOTE:

  • If using apples alone, be sure and toss them with lemon juice to prevent browning.
  • This also makes a good combination to use both carrots AND apples.

PINEAPPLE ORANGE ROAST HAM with APPLE BUTTER GLAZE

PINEAPPLE ORANGE ONION ROAST HAM with APPLE BUTTER GLAZE
1 LARGE navel orange
1 medium red onion
1 pineapple, rind removed, halved
7 pound fully cooked bone-in ham
1/4 cup ginger beer
1/2 cup packed brown sugar
1 tablespoon Bragg’s liquid aminos
1/2 cup apple butter (see note)
2 tablespoons QUALITY honey

  • Preheat oven to 375°.
  • Cut half of the pineapple into slices and the other half into chunks.
  • Arrange orange slices, onion slices and pineapple rings in roasting pan.
  • Pour 1/4 cup of ginger beer over ham.
  • Cover with foil, sealing edges.
  • Bake 60 minutes.
  • While ham is baking puree pineapple chunks with the apple butter and honey.
  • Transfer puree to a saucepan over medium heat.
  • Add brown sugar and liquid aminos, blending well. Simmer 30-45 minutes, stirring frequently until syrupy and reduced to about 1 cup.
  • Remove ham from oven, uncover and brush 1/3 cup of syrup over ham and return to oven for 5 minutes.
  • Brush another 1/3 cup of syrup over ham for another 5 minutes.
  • Brush with remaining glaze and return to oven uncovered for final 10 minutes.
  • Use an immersion blender on the remaining pieces in the drippings to build a gravy from if desired.

NOTE: This recipe also works with orange marmalade or apricot pineapple jam.