Author: QuiltLady

HAPPY HOMEMAKER AND MENU PLAN MONDAY

WOW! IT’S MONDAY AGAIN. WHERE DID THE WEEK GO? We actually got quite a bit done, but it’s never enough for me lately.  I am soooooo ready to be done with this place! It’s now been 9 LONG months of majorly long days and non-stop work!

We have decided to take a trip for our anniversary next month so have been researching and planning.  We found a cute little B&B and are now searching for cool and unusual things to do and places to eat. We are looking forward to not only a change of scenery with NO projects, but also a change in temperature.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE
Remember last week and the week before when I said, “It looks so pretty with big fluffy clouds and sunny skies.  You would think it was spring.  Then I opened the door and the high 90 degree heat and 70% humidity hit me like a frying pan in the face”?  Well, DITTO again this week!

ON THE BREAKFAST PLATE
A scrambled egg and coffee.

AS I LOOK AROUND THE HOUSE
I’m pleased to see most things are orderly, but I spent ALL of Saturday and most of Sunday doing a deep clean!

WEEKLY TO DO LIST & HOUSE PROJECTS
We met with the contractor for the jobs (re-texture the kitchen ceiling, hang the new front door and jamb on the “OLD” house, master bedroom window installation and living room wall crack) we decided to have done because we are just plain getting tired and are waiting for their bids so are doing a bunch of small “finish” projects while we wait.  So for this week:

  • Finish building the actual water closet.  The door is installed, the plumbing has been reworked and the new gas line is in proper place.We just need to build the side wall for e enclosure, but ran out of parts.
  • MORE caulking on the molding.  It really sucks doing the whole house at once.  Seems like that the projects are NEVER done, especially when you need multiple coats to do in each room and need drying time between each coat.
  • Install new pantry floor.
We hired out the plumbing/water heater move and regretted it as we have had to rework a good deal of it.  This picture was a before/midway shot.
We laid the remaining floor and started installing the walls.
LOVE the new connector box and updated plumbing!  GREAT water pressure now that the galvanized piping is NO more.
This is one of the things we had to rework.  They ran the gas connector way TOO tight AND right through the middle of the broom closet to be. It just burns when you pay to have a job done by a professional and it gets done wrong.  Originally they had the emergency drain running right through the broom closet portion too.  Thank goodness I walked into the room BEFORE they refilled the water heater.  The estimator is a good guy, but the installers were NOT following his design or using common sense and logic! They also did NOT have ALL the correct parts with them!
We changed the gas line to the longer length for proper and safe installation so it hugs the wall and adjusted for the broom closet portion.
We got the walls installed, molding installed and hung the cabinet so we could get the washer and dryer hooked back up.  We still need to finish the actual water closet and wall.
The pantry was built 40 years ago and in my opinion was only supposed to house boxed and canned foods, not fresh so it was holding TOO much heat. I decided to perform surgery and get creative to solve that problem.  I cut a hole ALL the way through the door and repainted it adding 2 new layers of chalkboard paint.  Then I added a decorative shutter to the front and a decorative tin sheet to the back for venting.

CURRENTLY READING

TELEVISION / DVR
Haven’t been watching too much of anything specific.  We have actually been “catching” up on OLD reruns!

CRAFTS & PROJECTS
I am STILL hoping to start a few projects, but I have my doubts LOL. The time just seems to go too fast these days.  A lot will depend on whether we hire the contractor for the other projects.

KITCHEN WISHES
I’m still organizing, but think I’m finally feeling pretty good overall about the condition of the kitchen. I did recently purchase a Chef Tony bacon pan and am really glad I did.  I’m now calling it the baconator. Bacon always takes so long to cook and is so messy cooking in the grease and then draining on paper towels. This pan eliminates ALL of this while also giving you 20 minutes to prepare the rest of breakfast while it is in the oven.  I LOVE it!

MENU PLANS FOR THE WEEK
I’m trying another entire week of experiments.

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
OVERNIGHT BREAKFAST PIE
BACON & EGGS
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
JOE BOOKER STEW
CHICKEN & DUMPLINGS
C.O.R.N.
SALISBURY STEAK with CAULIFLOWER CHEDDAR BISCUITS
GRILLED CHICKEN AND ONION KEBABS with SALAD
C.O.R.N.
C.O.R.N.
DESSERT

SUCCESSFUL RECIPES and their links FROM LAST WEEK

ON MY MIND/PRAYER LIST
I’m so upset by what is going on in this country and the world.  I CANNOT even begin to understand what is going on in people’s minds that they can believe it is okay to take another life or create so much violence and upheaval in their own communities. ALL LIVES MATTER. As a woman of faith I know this will get worse before it gets better, but can’t help praying that people will change their ways instead.

THINGS THAT ARE MAKING ME HAPPY
Despite my frustration at things taking too long to get completed around here, I am still happy with ALL the little projects that are getting done lately. I worked ALL weekend on of potential ebay sales items and going through Christmas ornaments.  I have decided that most things just aren’t worth the time and effort so will be donating tons more items and probably extending the minimizing project yet another month. We are at over 4936 items in the last  84 days! AND still counting.

I’m also putting together some boxes of items for nieces and nephews of especially Christmas ornaments I think they will like.

FAVORITE PHOTO FROM THE CAMERA

Finally found a quilt to match my favorite pillows that my SIL Amy made last Christmas.
INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

MEATBALLS MARINARA

I cut this recipe from one of my aunt’s old magazines because it sounded SOOOO good – just simple enough to NOT take ALL day, but flavorful enough to make everyone’s palette stand up and take notice.

The recipe calls for great big meatballs served over pasta which are often better in theory than in practice and while they were tasty I will make twice as many next time at half the size – just personal preference for hubby and I.

Most meatball recipes call for equal amounts of pork and beef, but theirs uses much more beef than pork – a mixture that held its shape well, but allowed for very moist meatballs. I made just a few changes to use what I had on hand and hubby said it was some of the best I ever made.

MEATBALLS & MARINARA serves 8 easily
recipe CHANGES in red

ONION PORTION
1/4 cup olive avocado oil
2 3 onions, chopped fine
1 shallot, chopped fine
8 garlic cloves, minced
1 tablespoon dried oregano
3/4 teaspoon red pepper flakes

  • Heat oil in Dutch oven over medium-high heat until shimmering.
  • Cook onions and shallot until golden, 10 to 15 minutes.
  • Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds.
  • Transfer half of onion mixture to large bowl and set aside.

MARINARA PORTION
1 (6-ounce) can tomato paste
1 cup dry red wine
1 cup water
4 (28-ounce) cans crushed tomatoes
1/2 cup grated Parmesan cheese
1/4 cup fresh basil leaf
Salt
1 – 2 teaspoons sugar, as needed

  • Add tomato paste to remaining onion mixture in pot and cook until fragrant, about 1 minute.
  • Add wine and cook until slightly thickened, about 2 minutes.
  • Stir in water and tomatoes, simmering over low heat until sauce is no longer watery, 45 to 60 minutes.
  • Stir in cheese and basil and adjust seasonings with salt and sugar.

MEATBALL PORTION
4 slices hearty white sandwich bread extra sour dough
3/4 cup milk
1/2 pound sweet Italian sausage, casings removed
1 cup grated Parmesan cheese
1/2 cup chopped fresh parsley leaves
2 large eggs
2 garlic cloves, minced
1 1/2 teaspoons salt
2 1/2 pounds ground beef chuck (80 percent lean)

  • Adjust oven rack to upper-middle position and heat oven to 475 degrees.
  • Mash bread and milk in bowl with reserved onion mixture until smooth.
  • Add remaining ingredients, except ground beef, to bowl and mash to combine.
  • Add beef and knead with hands until well combined.
  • Form mixture into 2 1/2-inch meatballs (you should have about 16 meatballs), place on rimmed baking sheet, and bake until well browned, about 20 minutes.
  • Transfer meatballs to pot with sauce.
  • Simmer for 15 minutes. Serve over pasta. (Meatballs and marinara can be frozen for up to 1 month.)

TROPICAL PORK KEBABS

I’m continuing yet again with my experimentation streak and another recipe torn from the pages of a magazine.  At least this time I know It was from Cooking Light September 2011. I made a few changes to accommodate my family’s likes and my pantry and am VERY pleased with the final recipe.

Since it’s just the 2 of us I also make two recipes at a time when I need to use the grill – it’s just plain easier! LOL the hard part is making sure that I use the right sauce on the right meat.

TROPICAL PORK KEBABS
1 1/4 cup SMUCKERS apricot PINEAPPLE preserves*
2 tablespoons soy sauce
Juice of 1 lemon
3 cloves garlic, minced
2 pounds pork tenderloin, cut into 1 inch pieces
Fresh ground salt and pepper, to taste
PAM

  • Preheat grill to medium-high heat.
  • Place preserves in a 2 cup measure cup and heat on high in the microwave for 30 seconds, stir and heat for another 30 seconds.
  • Stir in soy sauce, lemon juice and garlic.
  • Place 2/3 cup of the mixture in a large Ziploc bag.
  • Add pork to bag and marinate at room temperature for 30 minutes.
  • Remove pork from bag, discarding the marinade.
  • Thread pork pieces evenly onto skewers.**
  • Generously salt and pepper skewers.
  • Coat grill rack with PAM.
  • Arrange skewers on hot grill.
  • Baste with a third of remaining sauce.
  • Grill 3-4 minutes.
  • Turn pork over and baste again with another 1/3 of sauce.
  • Grill another 3-4 minutes.
  • Baste with remaining sauce.

*I prefer apricot pineapple, but the original recipe called for apricot only preserves.
** I use Fire wires. They are flexible cable skewers. These are AMAZING!!!!! If you don’t have a set, you NEED a set!

GAZPACHO

Hubby loves Gazpacho, a spicy tomato based soup made of raw vegetables and served cold. There are many variations to this soup, but mainly it has a tomato base and is very forgiving for ingredient adjustments.  Here is hubby’s favorite version.

GAZPACHO
1 red onion, chopped fine
1 green pepper, chopped fine
1 large jalapeno, chopped fine
1 large cucumber, peeled and diced
3 large cloves garlic, minced
4 tablespoons fresh chopped basil
2 cups V8 juice
2 cups beef broth
2 cans original ROTEL diced tomatoes
2 cans Hunt’s petite diced tomatoes
2 tablespoons olive or avocado oil
Juice of 1 large lemon
3 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Frank’s hot sauce
1 teaspoon cumin
Fresh ground salt an pepper to taste

  • Mix all together in a large container.
  • Chill.
  • Enjoy – it’s as simple as that.

HAPPY HOMEMAKER & MENU PLAN MONDAY

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE
Remember last week when I said, “It looks so pretty with big fluffy clouds and sunny skies.  You would think it was spring.  Then I opened the door and the 90 degree heat and 70% humidity hit me like a frying pan in the face”?  Well, DITTO this week!

ON THE BREAKFAST PLATE
A scrambled egg with a slice of toast and homemade jam.

AS I LOOK AROUND THE HOUSE & YARD
As always I see a mess, but at least it is a mess because of ALL the work we are getting done. Last week we did get the shower door installed.  It was an odd size and hard to find, but at least that project is FINALLY done. I will do a house update post in a couple days.

I also got the front flower bed well saturated, the Lantana trained and trimmed,  the roses well groomed, food for all the flowering plants and the weeds pulled.  I also got gram’s Magnolia tree deep root watered as well as Beth’s Palm tree.  These trees are all that remains from family!

We did get some basic plans for the back yard drawn up, but that is going to be a real bear and may wait until fall.  We need to install a French drain to keep the garage from flooding every time it rains and a massive flower box around the Magnolia tree to keep any more soil from eroding. Unfortunately, this will also require fencing work to move the gate since the tree has grown so large.

TO DO FOR THE WEEK/HOUSE PROJECTS
We have decided to hire a contractor (assuming his prices are acceptable) to do a couple projects just because we are getting so tired!  We still need to re-texture the kitchen ceiling, hang the new front door and jamb on the “OLD” house so you know that will go smoothly she said sarcastically and fix the living room wall crack that is easy, but messy and time consuming.

  • Sort through another dozen totes of potential ebay sales items. I have decided that most things just aren’t worth the time and effort so will be donating tons more items and probably extending the minimizing project yet another month. We are at over 4000 items in the last 80 days though!
  • MORE caulking on the molding.  It really sucks doing the whole house at once.  Seems like that the projects are NEVER done, especially when you need multiple coats to do in each room!

CURRENTLY READING

TELEVISION / DVR / MOVIES
TV hasn’t been real exciting, but there are 3 movies coming out this week on Redbox that we want to see:

CRAFTS & PROJECTS
I am hoping to start a few projects, but I have my doubts LOL. The time just seems to go too fast these days.  A lot will depend on whether we hire the contractor for the other projects.

KITCHEN WISHES
I used a couple of Bed, Bath & Beyond coupons and bought a 10 inch Red Copper pan and a 12.5 inch Gotham Steel copper pan to compare against each other.  If I like them then I am going to buy the square Copper Chef pan set from Tristar. I will do a review later in the week.

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
SCRAMBLED EGGS & CHEESE
CEREAL & FRUIT
SCRAMBLED EGGS & CHEESE
CEREAL & FRUIT
MAPLE OATMEAL & RAISINS
PANCAKES & BACON
TOASTED FRENCH TOAST
LUNCH
OUT
SOUP & CRACKERS
SANDWICH
SOUP & CRACKERS
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
C.O.R.N.
FRENCH ONION SALISBURY STEAK
C.O.R.N.
MEATBALLS MARINARA
JOE BOOKER STEW
CHICKEN SALTIMBOCCA
POT ROAST & VEGGIES
DESSERT







SUCCESSFUL RECIPES and their links FROM LAST WEEK

FAVORITE PHOTO FROM THE CAMERA

CINNAMON PECAN BRITTLE
BANANA BEIGNETS

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

BANANA BEIGNETS & CREAM CHEESE DIPPING SAUCE

BEIGNET is typically a French pastry made of  deep-fried choux pastry but is synonymous in English with the term, fritter, or fried dough.  Choux pastry is a pastry made of only butter, water, flour and eggs and does not use a leavening agent. Instead it uses a high moisture content to create steam during cooking to puff the pastry. Ironically the chef given credit for the original recipe is Chef Pantarelli from Florence Itlay and the original name was pâte à Pantanelli from 1540. He left Italy with Catherine de’ Medici and her court when she married King Henry II and became queen of France.

As with all things over time, the dough recipe evolved, and the name was changed to pâte à popelin, which was used to make popelins, small cakes made in the shape of woman’s breasts. Then, Avice, an 18th century pâtissier created what were then called choux buns with the same recipe and the name of the dough was changed to pâte à choux, as Avice’s buns resembled cabbages.

This recipe however uses a more traditional dough with baking powder.  But, only a true connoisseur can tell the difference though and they disappear just as fast as any French made pastry.

BANANA BEIGNETS & CREAM CHEESE DIPPING SAUCE
makes 2 dozen
BEIGNETS
2 cups cake flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1 teaspoon sea salt
1 JUMBO egg
1 cup mashed bananas (2 large)
1/2 cup WHOLE milk
2 tablespoons vegetable oil
1 CRISCO stick for frying

  • In a small bowl whisk together the FINISH sugar ingredients ans set aside. You will be using this last.
  • In a large bowl mix sift together the cake flour, sugar, baking powder, cinnamon and sea salt. Set aside.
  • In medium bowl whisk egg and milk until well blended. 
  • Add oil and mashed banana blending well.
  • Fold egg mixture into flour mixture until just blended.
  • Drop by small spoonfuls into HOT oil.  DO NOT CROWD PAN!!!!! Fry about 1 minute each side until golden brown. 
  • Drain on paper towels.
  • Roll warm beignets in Finish sugar an cool on rack.
  • Serve with Cream Cheese dipping sauce.

FINISH SUGAR
3/4 cup sugar
1/4 cup PACKED brown sugar
2 teaspoons cinnamon

CREAM CHEESE DIPPING SAUCE
4 ounces Cream Cheese, softened
1 cup Powdered Sugar
½ tsp PURE vanilla
5-6 teaspoons whole milk

  • Mix together softened cream cheese and powdered sugar until smooth. 
  • Add vanilla and 5 teaspoons of milk, stirring until incorporated and smooth. If the mixture is too thick, add an additional teaspoon or two of milk, until you reach desired consistency.

GRILLED PEPSI CHICKEN

I’m continuing my experimentation streak with a recipe torn from the pages of an unknown magazine that was originally titled Grilled Chicken with Cola Sauce.  I made a few changes to accommodate my family’s likes and my pantry and am VERY pleased with the final recipe.

Since it’s just the 2 of us I also make two recipes at a time when I need to use the grill – it’s just plain easier! LOL the hard part is making sure that I use the right sauce on the right meat.

 GRILLED PEPSI CHICKEN
4-6 boneless, skinless chicken breasts
1 tablespoon avocado oil
1 large shallot, chopped fine
2 cloves garlic, minced
6 ounces (3/4 cup) Pepsi
1/3 cup Hunt’s Jalapeno ketchup
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
1 1/2 teaspoons chili powder
1 1/2 tablespoons dark brown sugar
1 tablespoon sweet paprika
1/2 teaspoon sea salt
1/2 teaspoons ground cumin
PAM

  • Preheat grill to medium high.
  • In a sauce pan over medium high heat swirl oil to coat. Heat oil for a minute or two.
  • Add shallots and saute for 2 minutes.
  • Add garlic sauteing for a minute more until fragrant, stirring constantly.
  • Add Pepsi, Hunt’s Jalapeno ketchup, apple cider vinegar Worcestershire sauce and chili powder. Bring to a boil. Reduce heat and simmer, stirring occasionally for 15 minutes or until sauce has reduced to 3/4 cup. Set aside 1/3 cup in reserve, keep warm.
  • In a small bowl combine sugar, paprika, salt and cumin until well blended.
  • Rub chicken completely with sugar rub.
  • Spray grill rack with PAM.
  • Arrange chicken on the grill and baste with sauce.
  • Grill 5 minutes, baste again and cook another 5 minutes.
  • Serve with reserved sauce.

BREAKFAST for DINNER ~ HAM & CHEDDAR SAVORY BREAD PUDDING

I’ve been trying really hard to work through my stack of recipes for experimenting.  This one was labeled as breakfast for dinner, which was FANTASTIC, but it would also be REALLY GREAT for a Sunday brunch or holiday brunch since it can be prepared in advance and reheated as needed.

HAM & CHEDDAR SAVORY BREAD PUDDING
8-10 slices multi-grain bread with seeds*, cut into 3/4 inch cubes
1 (3/4, 1/4 divided) cup SHARP cheddar cheese
6 large green onions, chopped
3/4 cup milk
1/4 cup chicken broth
Fresh ground black pepper
8 ounces ham steak, chopped fine
3 large egg yolks, lightly beaten
3 large egg whites
Sour cream

  • Preheat oven to 375°.
  • Coat 15×10 jelly roll pan and 4 large ramekins with PAM.
  • Place bread cubes on jelly roll pan and bake for 10 minutes, turning as need or until lightly toasted.
  • Cool toast.
  • Combine bread cubes, 3/4 cup cheese, 3/4 of the onions, milk, chicken broth, pepper, ham, and egg yolks, tossing to mix and coat.
  • In a small bowl beat egg whites at high speed until foamy.
  • Gently fold in egg whites.
  • Spoon 1 cup into prepared ramekins or see note.
  • Top the ramekins with the remaining cheese and onions.
  • Bake for 20 minutes or until toasted brown.
  • Top with sour cream and ENJOY!

NOTE: If I’m cooking just for us I will use a shallow baking dish and cook it as a casserole.  By using the shallow baking dish you get a toastier crunch effect.

*ALSO works well with a really SOUR sourdough, but you’ll want to add some extra seasoning!

ONE WATER CLOSET AT A TIME – DAY 253

When we decided to come here and take on this project it was supposed to be some paint, a little remodel and updating and A LOT of sweat labor for a couple months. We were told the carpet was salvageable and the appliances worked. NONE of which was actually true.  Unfortunately it took us almost 10 weeks of cleaning out the trash and donations to even be able to properly assess the situation.

Had we been told the REAL story with the condition of this house we would NEVER have come here!  Now, we just can’t wait to be done!!  Day 253 and we just pray we will be done by day 365 with this nightmare.

This week is about FINALLY bringing the laundry area into the 21st century and up to code. When we arrived the laundry area contained my grandmother’s OLD washing machine, an almost as old dryer that was not vented to the outside despite an opening cut through the wall, and a fairly new water heater that had been installed NOT UP TO CODE on top of the original base that was now rotting through and home to all sorts of critters.  First of all I’m quite appalled that SEARS would install something so poorly and wary of ever using them in the future.

Above is the before pictures AFTER we cleaned out all the crap short of the actual base and wall behind it. We were able to get the actual floor for the water closet portion laid down and the insulation for the outside wall and the inside closet walls.

Above is AFTER our “normally”wonderful plumbers were here, but before we installed the interior walls, ceiling, light and the cabinet above the washer and dryer. I did get the cabinet stained to match the kitchen cabinets over the weekend. We did get the remaining floor laid after they left for the day.

I say “normally” wonderful plumbers because Henry, the estimator was here two weeks ago and we planned this whole project out and booked for the 1st of July.  Then after being rescheduled two separate times due to their workload I expected perfection. Unfortunately perfection was not their forte’ today.  They did not have ALL the parts they needed to accomplish this project according to the original plan so in our opinion they half-assed it and “changed” our original plans for us and we will now be going to Lowe’s or Home Depot tomorrow to purchase the parts needed to change the things they did not do properly to get OUR plan back on track:

  • elbow and long enough gas line so the line doesn’t cut through the middle of the broom closet.
  • Elbows and NEW PVC so the discharge line for the pan hugs the pan and wall and doesn’t prevent the door from closing as it does today.

On Friday we will be putting the washer and dryer on “SLIDERS” also and starting to work on the walls, ceiling, cabinet, new LED light and the actual water closet door and broom closet.

PIZZA CHICKEN

PIZZA CHICKEN
1 tablespoon avocado oil
4 boneless, skinless chicken breasts, flattened to even sizes
1/4 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
20 slices pepperoni
1 small red onion coarsely chopped
2-4 cloves garlic, minced
2 tablespoons fresh chopped flat leaf parsley
2 tablespoons fresh chopped oregano
Salt and pepper to taste
1 tablespoon lemon juice

  • Preheat oven to 375°.
  • In a small skillet heat oil to medium high and saute onion and garlic until fragrant and softened. Drain off oil and toss with lemon juice.
  • In a lightly greased baking dish arrange chicken pieces in a single layer.
  • Generously salt and pepper.
  • Cover and bake 15 minutes. 
  • Remove from oven, uncover and layer pepperoni in a single layer over chicken pieces.
  • Top with onion garlic mixture.
  • Top with mozzarella cheese and return to oven uncovered for another 15 minutes or until chicken is cooked through.
  • Top with Parmesan, oregano and parsley.
  • Serve over angel hair pasta.

CINNAMON PECAN BRITTLE

When I saw this recipe I thought I was going to fall in love.  Then I made a couple changes and KNEW I was in love! IT IS LIKE EATING A HEATH BAR WITH THE BONUS OF A HINT OF CINNAMON!


CINNAMON PECAN BRITTLE
Parchment paper
Vegetable cooking spray
1 1/4 cups butter
1 cup granulated sugar
1/3 cup firmly packed light brown sugar
1 tablespoon instant espresso (Yuban instant coffee)
1 tablespoon dark unsulphured molasses
1/2 teaspoon table salt
2 cups Fisher cinnamon pecans
2 cups semisweet chocolate morsels

  • Line a 15- x 10-inch jelly-roll pan with parchment paper, and lightly coat with cooking spray.
  • Melt butter in a large heavy saucepan over medium heat.
  • Stir in granulated sugar, brown sugar, espresso, molasses, salt and 1/3 cup water. 
  • Cook, stirring constantly, until a candy thermometer registers 290° (soft crack stage), about 17 to 20 minutes. 
  • Remove pan from heat, and stir in pecans. 
  • Immediately pour mixture into prepared pan spreading in an even layer, and sprinkle bittersweet and semisweet chocolate morsels over top. 
  • Let stand 5 minutes and then spread and swirl the chocolate pieces using an offset spatula. 
  • Chill 1 hour or until firm. 
  • Break toffee into pieces. 
  • Store in an airtight container in refrigerator up to 7 days. 
  • Serve cold or at room temperature.

HAPPY HOMEMAKER & MENU PLAN MONDAY

I hope everyone has plans for a restful time with family and friends today and that you had a great weekend. Ours was productive, but quiet as by afternoon the heat and humidity have gotten the best of me and I’m forced to take some down time.  I did try and do mainly indoor activities like sorting pictures and negatives, staining cabinets, baking cookies, marinating the carne asada for today, etc… We will be staying home, barbecuing, watching a couple movies and the fireworks.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE
It looks so pretty with big fluffy clouds and sunny skies.  You would think it was spring.  Then I opened the door and the 90 degree heat and 70% humidity hit me like a frying pan in the face.  I think I will be staying inside again except for grilling the meat later.

ON THE BREAKFAST PLATE
Honey Nut cheerios with a sliced banana and green tea.

AS I LOOK AROUND THE HOUSE
I’m glad I got all the cleaning done yesterday so I can just relax and read all day or do what I want.

TO DO FOR THE WEEK/HOUSE PROJECTS
The plumbers were supposed to be here last Friday and we were planning on having the laundry area almost finished by today, but they ran into problems on their previous job and asked if they could reschedule.  They are so good at what they do we agreed and adjusted our sails to other projects for the weekend.

CURRENTLY READING
I have not been very focused lately on reading and only manage to get a few pages read before my eyes are just to tired so I’m still reading:

TELEVISION / DVR
We’ve been trying that new series, BRAIN DEAD, but still aren’t sure about it yet. We’re also trying the new AMERICAN GOTHIC, but I think they are trying to hard to be “unpredictable”.  ZOO started again and we really enjoy that along with AMERICAS GOT TALENT and HOME FREE.

CRAFTS & PROJECTS
Nothing new this week, but seriously getting closer to being able to spend some time working on quilts and Christmas projects.

KITCHEN WISHES
Even here in the kitchen I have been paring down and cleaning cabinets, but there are a few things I would like to replace some items tat have reached the end of their life. I’m thinking of replacing my 20 year old pots and pans with these copper ones.  Does anyone have these and have any reviews?

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
CEREAL & FRUIT
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
PANCAKES & BACON
TOASTED FRENCH TOAST
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
CARNE ASADA & CORN ON THE COB
CHILI CHICKEN & VEGGIES
C.O.R.N.
PORK & TOMATILLO STEW
MEATLOAF & SALAD
RECIPE EXPERIMENT NIGHT
DESSERT







SUCCESSFUL RECIPES and their links FROM LAST WEEK

ON MY MIND
What is going on with people?  Hubs and I were at Walmart (not my favorite store, but it is what it is some days) and waiting in line 3rd back.  The woman in front was making the cashier price match EVERYTHING! (honestly she should have just gone to the other store she had the ad from) and it was taking FOREVER!

A new cashier  opened next to her and said next in line.  The woman in front of us (2nd back) already had all of her things on the conveyor belt so told us to go ahead, but before we could get there the person from the end of the line (about 7th back) was there and then the mouthy rude witch behind us had grabbed one thing from her basket and run over to put it onto the conveyor belt and was motioning for her friend to get there.  Now mind you we are already there and she is physically moving our basket and preventing us from putting anything on the belt all the while telling us we should have “moved our asses) faster. I truly believe if we had insisted she would have begun a brawl.

Her friend was mortified (good for her) and we just said go ahead we’ll just stay in the other line and trade you. Then the guy behind them accuses us of cutting in front of him all because he was on his phone and not paying ANY attention at all.  While we were still waiting to pay, the mouthy rude witch then flips us off as she walks by!!

Just one more example of why we will NOT be staying here! Ironically, I heard on the news yesterday that Miami, Florida won the title of MOST RUDE in the U.S. which I find really ard to believe there is any place worse than here!

THINGS THAT ARE MAKING ME HAPPY

Whiskey hanging out with me while I cook.

FAVORITE PHOTO FROM THE CAMERA

My violets LOVE this window.

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.