Category: MEMES & LINK PARTIES
HAPPY HOMEMAKER & MENU PLAN MONDAY
Been a long week for us here. Hubby had surgery for a massive shoulder tear that included 3 tendons so I’ve been busy playing nursemaid making sure he does what he is supposed to, but really making sure he doesn’t do what he isn’t supposed to.
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.
WEATHER OUTSIDE
Spring had sprung, but we’re going to be dipping a quite a bit down in temperature (like 20+ degrees) and will wet again by Thursday.
TO DO FOR THE WEEK
- cleaning
- laundry
- paperwork
CURRENTLY READING
- Barbara Freethy Callaway series
- Last Book in Kathleen Brooks Women of Power series
TELEVISION/DVR
Everything from last week is on DVR to play catch up.
CRAFTS & PROJECTS
LOL, yeah right – who had time.
MENU PLANS
BREAKFAST
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DINNER
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DESSERT
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MONDAY
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Cereal & Fruit
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Y.O.Y.O. / C.O.R.N.
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TUESDAY
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Bagel & cream cheese
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EXPERIMENT NIGHT
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WEDNESDAY
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Yogurt with Blueberries & Granola
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Some type of chicken and Salad
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THURSDAY
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Scrambled Eggs with cheese & Toast
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Schnitzel & Noodles with Salad
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FRIDAY
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Yogurt with Blueberries & Granola
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Chive Chicken, Mashed Potatoes and Veggies
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SATURDAY
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Cheesy Sausage & Croissant Casserole
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Goat Cheese Lemon Chicken & Salad
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SUNDAY
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Bacon & Cheddar Grits Quiche
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Chicken Fricassee & Veggies
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SUCCESSFUL RECIPES FROM LAST WEEK
Nothing new this week with hubby’s surgery.
RECIPE FINDS TO TRY AT A LATER DATE
With hubby’s surgery last week I had A LOT of time in the waiting room to search all their old magazines for recipes and I found some fun sounding ones at that.
- Baked Stuffed French Toast (Savory Style)
- Gingerbread cake with Buttermilk Frosting
- Pork Tenderloin with Balsamic Strawberry Glaze
- Bananas Foster Coffee Cake with Vanilla Rum Sauce
- Banana Brownie Sticky Toffee Pudding
- Bacon Onion Tart
- Roasted Cider Brined Pork Loin with Green Tomato Chutney
- Mexican Hot Chocolate Mousse
- Sunday Sauce (Savory)
- Rainbow Angel Food Cake
- Citrus Cookie Bars
- Ginger Basil Vinaigrette
- Peach Poppy Seed Vinaigrette
- Red Pepper Jelly Vinaigrette
HOMEMAKING TIP
Slice an apple and leave the pieces in areas with strong odors. After a few days, the apple slices will be brown and dry and odor will be replaced with the scent of apple.
ON MY MIND
Absolutely nothing – just trying to gather more than 2 hours sleep at a time so I can think straight. Shoulder injuries are kind of like having a new born baby – there is always ice to change and pillows to fluff to try and get him comfortable for another bout of sleep.
FAVORITE PHOTO
Found this on the camera drive this week when I was cleaning out the old stuff. He’s about 40 feet tall and made out of corrugated tin, just wish he looked happy.
INSPIRATION
Aw mom, do we really have to go back?
CHOCOLATE HEART OF DARKNESS CAKE – BAKING PARTNERS
This month baking partners had the choice between flourless chocolate cookies or chocolate truffle cake.
CHOCOLATE HEART OF DARKNESS CAKE by Marcel Desaulniers
CHOCOLATE TRUFFLE
8 ounce semisweet baking chocolate
3/4 cup heavy cream
- Place semi sweet chocolate in a mixing bowl.
- Heat 3/4 cup heavy cream in a small saucepan over medium heat. Bring to a boil.
- Pour boiling cream over the chopped chocolate. Let it sit for five minutes and whisk until smooth.
- Pour the mixture onto a nonstick baking sheet and slightly spread it with a spatula.
- Place this in the freezer for 15 minutes.
- Divide into two and roll into balls.
- Place the truffles into paper lined plates and place in the freezer.
CHOCOLATE COCOA CAKE
5 ounces butter, cut into pieces + 2 tsp melted
2/3 cup all purpose flour
1/2 cup unsweetened cocoa
8 ounces (1 box) semi sweet baking chocolate
3 large eggs + 2 yolks
1/2 cup granulated sugar
1 teaspoon PURE vanilla extract
- Preheat the oven to 325 degrees.
- Lightly coat the inside of muffin tin (3 inch diameter cups) with melted butter. Set this aside.
- In a sifter combine flour and cocoa powder. Sift and set aside.
- Melt chocolate and butter in double boiler or in a microwave and stir until smooth.
- Place egg, egg yolks and sugar in a bowl and beat on medium high heat with an electric mixer.
- When it is frothy add the butter chocolate mixture and beat for 15 seconds.
- Fold in the dry ingredients along with vanilla extract.
- Fill each muffin cup 3/4’s with the batter and bake for about 5-6 minutes.
- Remove the truffle from the freezer.
- Quickly take the muffin tray from the oven and press one truffle each to the center of the muffin.
- Immediately return the baking pan into the oven and continue baking until a toothpick inserted into the cake (not the center truffle portion but the edge of the cake) comes out clean. It will take 15-17 minutes.
- Cool in room temperature for 20 minutes.
- Run a knife around each cake to loosen it and then gently pull the baked cake out of the cup.
- Serve while still warm with whipped cream or ice cream.
PERFECT CHEESECAKE ~ BAKING PARTNER’S CHALLENGE #9
We had many scrumptious choices this month – too many – hard to choose just one. It was a beautiful and classic cheesecake, tangy and sweet, with a velvety smooth and rich texture that I chose. I added my homemade caramel sauce and served it for Easter.
adapted from Perfect Cheesecake by Simply recipes for Baking Partners GROUP
Crust
2 cups of Graham cracker crumbs (I used a combo of ginger snaps and vanilla wafers)
2 tablespoons sugar
Pinch sea salt
5 tablespoons unsalted butter (if using salted butter, omit the pinch of salt), melted
Filling
32 ounces cream cheese at room temperature and cut into 1/2 inch pieces
1 1/3 cup sugar
Pinch of Sea salt
2 teaspoons PURE vanilla
4 large eggs
2/3 cup regular sour cream
2/3 cup heavy whipping cream
Topping – I omitted to help cut down on the cholesterol since I was adding the caramel sauce
2 cups regular sour cream
1/3 cup powdered sugar
1 teaspoon vanilla
CRUST PREPARATION
- Preheat oven to 350 degrees.
- Place a 9 inch spring form pan on a large sheet of heavy duty foil. Smooth foil up the sides rolling at the top edge. You are basically making your pan water proof.
- Grind the graham crackers and/or ginger snaps in a food processor until finely ground.
- In a large bowl stir together the crackers, sugar and salt. With your hands blend in the melted butter until you have a uniform consistency.
- Press the cracker crumb mixture evenly into the bottom of your prepared springform pan.
- Bake for 10 minutes.
- Remove from the oven and let cool.
- Reduce the oven temperature to 325 degrees.
FILLING PREPARATION
- Cream the cream cheese until smooth.
- Add the sugar and beat for a few minutes more.
- Add the salt and vanilla, beating until well blended after each addition.
- Add the eggs, one at a time, beating until well blended after each addition.
- Add the sour cream, beating until well blended.
- Add the heavy cream, beating until well blended.
- Scrape down the sides of the mixer bowl scraping up any thicker bits of cream cheese that has stuck to the sides or bottom.
BAKING
- Place the foil-wrapped springform pan in a large, high-sided roasting pan.
- Pour about 2 quarts of boiling water around the pan.
- Pour the prepared cream cheese filling into the springform pan over the cracker crust.
- Smooth the filling level.
- Bake on the lower rack of your oven.
- Carefully pour the hot water into the roasting pan creating a water bath for the cheesecake. Pour enough water to reach halfway up the side of the springform pan.
- Bake at 325 degrees for 1 1/2 hours.
- Turn off the oven.
- Crack open the oven door 1-inch or so, and let the cake cool in the oven for 1 hour. Slow cooling this way helps prevent cracking in the cheesecake.
- Remove the cake from the oven and discard the foil.
- With a fresh piece of foil, tent the cheesecake so that the foil doesn’t actually touch the cheesecake.
- Chill in the refrigerator for a minimum of 6 hours or overnight.
TOPPING PREPARATION
- In a large mixing bowl cream together the sour cream, powdered sugar and vanilla, until well blended.
- Chill topping mixture until you are ready to serve the cake.
PREPARE THE CAKE FOR SERVING
- Run a table knife around the inside edge of the spring form pan to release anything that might have stuck during baking.
- Remove outer pan ring.
- Spread the sour cream topping evenly on cheesecake.
- Drizzle with caramel sauce and serve.
- Enjoy.
CARAMEL SAUCE
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water
- Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
- Remove from the heat.
- In a medium saucepan cook the corn syrup over a medium heat until bubbly.
- Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
- Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
- Continue cooking until amber color darkens stirring constantly.
- Remove from the heat and carefully fold in the cream mixture.
- Cook over medium heat stirring frequently until caramel is bubbling.
- Serve warm.
Makes 1 1/2 cups. Refrigerate for up to 2 weeks.
NOTE: Microwave20-30 seconds to soften refrigerated caramel before serving
HAPPY HOMEMAKER & MENU PLAN MONDAY
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.
WEATHER OUTSIDE
Cold and rainy again.
TO DO FOR THE WEEK
- Laundry
- Prep for hubby’s surgery
- Paperwork
- Sorting spring clothes LOL just in case it stays for awhile next time
CURRENTLY READING
- Barbara Freethy Callaways #3
TELEVISION/DVR
- NCIS
- Justified
- Murdoch Mysteries – a new find for me and I’m really liking this show.
- American Odyssey
- Big Bang Theory
- Mike and Molly
CRAFTS & PROJECTS
Nothing going on this week with hubby’s recovery.
MENU PLANS FOR THE WEEK
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BREAKFAST
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DINNER
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DESSERT
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MONDAY
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Cereal & Fruit
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Y.O.Y.O. / C.O.R.N.
|
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TUESDAY
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Bagel & cream cheese
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EXPERIMENT NIGHT
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WEDNESDAY
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Yogurt with Blueberries & Granola
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THURSDAY
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Scrambled Eggs with cheese & Toast
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FRIDAY
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Yogurt with Blueberries & Granola
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SATURDAY
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SUNDAY
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SUCCESSFUL RECIPES FROM LAST WEEK
None to report this week
RECIPE FINDS TO TRY AT A LATER DATE
- Marshmallow Chocolate Cookie Sammies
- Chicken Gumbo
- Razzleberry Crisp
- Lemon Pudding Cakes
- Chocolate Cinnamon Babkallah
RECIPES TO TRY FOR NEXT YEAR’S CHRISTMAS PLATES
- White Chocolate Green Tea Sugar Cookies
- Golden Cashew Curry Brittle
- Cookies and Cream Brownies
- Irish Cream Brownies
- Chocolate Fudge with Bourbon Sugar
HOMEMAKING TIP
To freshen the air in your house, sprinkle cinnamon on aluminum foil and place it in a hot oven leaving the door ajar. As the cinnamon heats up it will freshen the whole house.
ON MY MIND
A lot and too much to put all of it into words. But a big problem for this germaphobe girl is people blowing their nose at the dinner table. In my opinion excusing yourself to the bathroom is not only proper etiquette, but also the best and only hygienic option. When you blow your nose, you introduce a myriad of germs. Think about that as you reach for any bowl of food on the table, the salt and pepper, or grab the handle of the restaurant door as you leave.
In my opinion (based on how I was raised) it is rude and just plain gross to blow your nose in front of others, ESPECIALLY when eating. In my opinion it is always better to excuse yourself….you can go outside or preferably the restroom because you really should wash your hands afterwards. Be respectful, polite and clean.
I went in search of an answer to whether this is polite or not and found only articles to support the old fashioned answer that is NOT polite. Etiqutte Daily said it best:
- “Q: Is it acceptable to blow your nose at the dinner table? My husband says that it is okay and has even blown his nose into a cloth napkin.
- A: …If what is required is big, noisy nose-blowing, this should be conducted away from the table. It is distasteful to others to hear or see someone beleaguered by mucus deal with it at the table.”
A: Nose-blowing at the table should be limited to small puffs. If what is required is big, noisy nose-blowing, this should be conducted away from the table. It is distasteful to others to hear or see someone beleaguered by mucus deal with it at the table.
– See more at: http://www.etiquettedaily.com/2013/04/table-manners-dont-blow-it/#sthash.BU4GTS3V.dpuf
A: Nose-blowing at the table should be limited to small puffs. If what is required is big, noisy nose-blowing, this should be conducted away from the table. It is distasteful to others to hear or see someone beleaguered by mucus deal with it at the table.
– See more at: http://www.etiquettedaily.com/2013/04/table-manners-dont-blow-it/#sthash.BU4GTS3V.dpuf
A: Nose-blowing at the table should be limited to small puffs. If what is required is big, noisy nose-blowing, this should be conducted away from the table. It is distasteful to others to hear or see someone beleaguered by mucus deal with it at the table.
– See more at: http://www.etiquettedaily.com/2013/04/table-manners-dont-blow-it/#sthash.BU4GTS3V.dpuf
FAVORITE PHOTO
LOL – I actually didn’t take any this week. I think that is a first for me.
INSPIRATION
I FEEL A NAP COMING ON
HAPPY HOMEMAKER & MENU PLAN MONDAY
Here we are at another Monday. I hope you had a great Easter. Easter morning was gorgeous, absolutely beautiful sunrise (we would normally have fog or clouds until 10 or 11) but it didn’t last and the storm hit around noon.
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.
WEATHER OUTSIDE
Typical April weather – stormy and wet.
TO DO FOR THE WEEK
- Research
- Paperwork
- Dr. Appointments
CURRENTLY READING
TELEVISION/DVR
- Dovekeepers
- Killing Jesus
- Castle
- NCIS
- Bones
CRAFTS & PROJECTS
Nothing going on this week.
WEEKLY MENU PLANS
BREAKFAST
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DINNER
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DESSERT
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MONDAY
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Cereal & Fruit
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Y.O.Y.O. / C.O.R.N.
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TUESDAY
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Bagel & cream cheese
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EXPERIMENT NIGHT
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WEDNESDAY
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Yogurt with Blueberries & Granola
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THURSDAY
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Scrambled Eggs with cheese & Toast
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FRIDAY
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Yogurt with Blueberries & Granola
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SATURDAY
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Death by Chocolate Cakes
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SUNDAY
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EXPERIMENTAL RECIPE SUCCESSES with LINKS
RECIPES TO TRY IN THE FUTURE
- Corn Bread Stuffing Muffins
- Cream Cheese Danish Braid
- Chocolate Coconut Macaroons
- Crock Pot French Onion Soup
- Salted Caramel Eclairs
HOMEMAKING TIP
Not all onions taste the same and can alter the flavor of your dish. Know your onions.
- Vidalia (Georgia), Walla Walla (Washington) or Maui (Hawaii) = SWEET onions which have a higher water and sugar content – found mostly in the spring and/or summer.
- Red or Purple onions also have a sweeter flavor and are also known as Italian onions, They do tend to lose their color when cooked, but add a mild sweet flavor and color to salads and burgers when used raw.
- Green onions are “young” bulb onions and much milder in flavor making them perfect for salads and casseroles.
- Shallots (Greek originally) form like garlic in clusters. These are a milder form of an onion, but don’t let that fool you. Shallots are flavor packed miniatures.
ON MY MIND
If one more person tells me, “But the computer says” or “The computer won’t let me” I swear I’ll scream. Your computer DOES NOT talk and like the old adage says, garbage in, garbage out! So if you can see that something does not make sense and the computer program is such that it won’t allow the proper corrections, CALL an IT guy!
Last year I had a medical bill that should have been 100% covered, but they DEMANDED 20% up front which I gave in and paid just to get out the door. A few weeks after that I received a bill for the remainder of the whole amount. I called them and explained (AGAIN) that my insurance (if billed properly) covered that expense 100%. They said they understood and would re-bill the insurance correctly.
Then a few weeks ago (several months after the last phone call) I received a phone call from a different girl demanding full payment or they would send me to collections. I went through the roof! She said that I had NO insurance according to their computer, and that every time they billed my insurance company it was rejected for that reason.
Fortunately I had never spoken to this girl before and as it turns out she possessed not only common sense, but compassion and understanding as I explained one more time that I didn’t owe them anything, what my insurance was as well as HOW to bill it properly and what it covered and that they actually owed me money from the initial payment. She said she’d look into and fix it. Honestly she was nice, but I wasn’t holding my breath. Guess what? I received my refund check this week. Thank you new girl with a brain!
FAVORITE PHOTO FROM THE CAMERA THIS WEEK
INSPIRATION
MOVING ON UP TO A BETTER ROOM WITH A VIEW
HAPPY HOMEMAKER & MENU PLAN MONDAY
WEATHER OUTSIDE
TODAY
A little foggy and partly cloudy, but with an afternoon of sun.
WEEK
By Tuesday we’re supposed to drop 20 degrees and get rain.
TO DO FOR THE WEEK
- Digging out the warm weather clothes (just in case)
- Laundry
- Spring Cleaning
CURRENTLY READING
- Give a Little (Summerhill #7) by Kate Perry
- Where the Heart is (Ribbon Ridge) by Darcy Burke
TELEVISION/DVR
- NCIS
- NCIS Los Angeles
- Castle
- Dancing with the Stars
CRAFTS & PROJECTS
I’m re-working a decorative birdhouse for my mom that was recently found to house thousands of wasps. It had completely faded to a gray. I blocked the hole so no more wasps can take up residence and then added a little fresh color.
I tried an interesting egg color kit called 24K Eggs by RJ Rabbit. They had a beautiful picture on the front that made the eggs appear to be a deep gold leafed color. After 2 coats of the “gold leaf” mixture and only a thin opaque layer I decided to get creative. There wasn’t enough “gold leaf” provided in the package to actually have coated 12 eggs so I put on some rubber gloves and started mixing and matching by hand the “gold leaf” with the 3 basic colors (yellow, red and blue) provided and ended up with some pretty eggs at least. The kit though was an epic fail if you solely follow their directions.
Tried to polish the brass porch lights, but the brass is too far gone, so went with a matching paint job to the house trim.
With all the winter rain, the slope of the yard and the spongy soil the blocks around the front yard planter always sink each year. I spent a few hours leveling the blocks and ridding the area of moss and weeds before adding a spring touch.
MENU PLANS FOR THE WEEK
BREAKFAST
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DINNER
|
DESSERT
|
|
MONDAY
|
Cereal and Fruit
|
||
TUESDAY
|
Bagel & cream cheese
|
EXPERIMENT NIGHT
|
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WEDNESDAY
|
Yogurt with Blueberries & Granola
|
||
THURSDAY
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Scrambled Eggs with cheese & Toast
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||
FRIDAY
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Yogurt with Blueberries & Granola
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SATURDAY
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SUNDAY
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Easter Ham and all the trimmings
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RECENT SUCCESSFUL RECIPES
- Goat Cheese Salad
- Apple Cinnamon Pork Chops
- Garlic Brown Sugar Chicken
- Vanilla Latte Meatballs with Coffee Gravy
RECIPE FAILS or DISLIKES
- Lemon Souffle Pancakes – Flavor was great, but just not worth the work.
- Couch Potato Bars – Hubs likes it, but honestly it didn’t have enough flavor for all the work. I much prefer my Chunky Monkeys.
RECIPE FINDS TO TRY AT A LATER DATE
- Pumpkin Empanadas
- Strawberry Coconut Cake
- Pumpkin Brulee’ Tart
HOMEMAKING TIP
A few definitions this week to help clarify:
- BASTE – Using the drippings to coat the food as it bakes to keep it moist.
- BEAT – Whisk briskly and vigorously with a beater until mixture is stiff.
- BLEND – Mashing or mixing 2 or more ingredients together until blended well.
- BRAISE – Simmering seared meat in a covered dish with only a small amount of moisture.
- DREDGE – To coat thoroughly with flour.
- FOLD – Add delicate ingredients gently with a spoon or spatula to a thicker mixture.
- FRICASSEE – Cooking meat by stewing in a gravy.
- MINCE – Chopping ingredients very fine.
- SAUTE’ – Frying in a small amount of fat.
- SIMMER – cooking over VERY low heat.
ON MY MIND LATELY
Why are we so able to accept computers and/or automation to run our lives? When did it become acceptable to ignore the needs of people because some script on a computer dictates the flow chart of a conversation?
You can’t call a doctor’s office, store, or business for the most part without first encountering an automated menu. Many times these menus do not even have the option you need on it. It allows you to ask for a human, but first you MUST answer their questions and if you don’t answer them correctly 9 times out of 10 the person you do reach will need to transfer you to someone else. And don’t even get me started on having to press 1 or 2 for English.
Long story short I want to thank Sade’ for being a human that still cares and went the extra mile to help me fix a serious issue for my step dad. It took me 2 calls and an hour and a half to get to her and then another half hour working with her, but she personified the attitude we should ALL have to help others in need.
FAVORITE PHOTO FROM THE CAMERA
I finally wrote my post about the Queen Mary and Aquarium of the Pacific this past week and as I edited pictures to post I have to say this was my favorite not only for the week, but I think for the year.
INSPIRATION
HIDDEN IN PLAIN SIGHT
HAPPY HOMEMAKER & MENU PLAN MONDAY
I can’t believe it’s Monday again already! I had a cyber/virtual productive weekend cleaning up photo files and ridding my computer of unnecessary “space holders”. But now it’s time to link up with Sandra over at Diary of a Stay at home mom and Laurie at I’m an Organizing Junkie for Happy Homemaker and Menu Plan Monday.
THE WEATHER OUTSIDE
THIS MORNING:
Just in time for spring, it’s cold and rainy here again. I hate those false nice days that fool you into short sleeves and sunny days.
FOR THE WEEK:
Pretty much the same, but less and less promise of sun and more and more promise of dreary skies as the week progresses.
TO DO LIST
TODAY:
- Dr. appt. and hospital prep for hubby’s upcoming surgery
- errands
- groceries
THIS WEEK:
- Laundry
- EBAY
- Cleaning
CURRENTLY READING
TELEVISION & DVR
- Perception
- Vikings on the history channel (hubby has a thing for Norway)
but I’m still working off the DVR from last week.
- Castle
- Scandal
- Justified
PLAY TIME (If I can find any)
BREAKFAST
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DINNER
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DESSERT
|
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MONDAY
|
Oatmeal with Fruit
|
C.O.R.N. or Y.O.Y.O.
|
|
TUESDAY
|
Bagel & cream cheese
|
EXPERIMENT NIGHT
|
|
WEDNESDAY
|
Yogurt with Blueberries & Granola
|
Chicken Fricassee
|
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THURSDAY
|
Scrambled Eggs with cheese & Toast
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Moroccan Roast Chicken
|
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FRIDAY
|
Yogurt with Blueberries & Granola
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White Bean Gratin |
Couch Potato Bars
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SATURDAY
|
Bacon & Eggs |
Coffee Meatballs & Noodles
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SUNDAY
|
Pancakes | French Quarter Pork & Beans |
LAST WEEK’S RECIPE LINKS
- Homemade Spaghetti & Meatballs
- Orange Green Chile Buffalo Wings
- Quintessential Mac & Cheese
- Corned Beef Hash
- Rosemary, Parley & Thyme Chicken
NEW RECIPES I FOUND THIS WEEK TO TRY IN THE NEAR FUTURE
- Pineapple Skirt Steak
MY FAVORITE PHOTO FROM LAST WEEK
Whiskey knows she’s not allowed in the kitchen while I’m cooking and tried to hide out under the table.
BLOGS TO CHECK OUT
I keep looking for new and inspiring blogs, but honestly so many have huge ad sections or pop ups nowadays that just annoy me!
HOMEMAKING TIP
A few hints for successful slow cooking in your crock pot:
- Don’t stir unless a recipe specifically tells you to. Removing the lid lets a significant amount of heat and moisture out which can change your cooking time.
- Add dairy, seafood and fresh herbs at the end of your cooking time,
- For best results browning beef before cooking in the crock pot makes for more even cooking.
ON MY MIND LATELY
WAY TOO MUCH!
PRAYING FOR & INSPIRATION