Category: MEMES & LINK PARTIES

Welcome to the 4th annual Tailgating Time!

Yep, it’s that time again – time for football food, coolers full of cold ones, and the big game-day buffet. Bring over your chips and dips, chili and chowders, all your wings and party things! Since the Super Bowl is coming up fast get the linky up so we can all start adding our favorites. We all want to have lots of great party foods to chose from for the big day!The Tailgating Time blog hop will be open from noon today until February 10th, one week after Super Bowl 2013 to give you plenty of time to link up all your favorites. Your links do not have to be new ones – think appetizers and party foods you’ve posted throughout the year. Link any goodies from  holidays, celebrations, tailgating treats through football season, or anything that would go great for a Super Bowl party. There is no limit to the amount of links you add, the more the merrier! This year I’m also enabling voting for your favorite recipes. The voting will be open February 10th at noon and ending on February 17th at noon.  If you’d like to host Tailgating Time – Super Bowl 2013 on your own blog just click the following – get the InLinkz code. Don’t just join the party, host the hop too! This is going to be fun 🙂

It’s time to get this party started!

ROUND ROBIN PHOTO CHALLENGE

I found this meme over at a friend’s blog, Seaside Simplicity.  She inspired the topic for today’s Round Robin Photo Challenge for Saturday, January 26th – Long Ago, Far Away – so I’ decided to join the fun.

Here is your chance to get all nostalgic, photographically! Maybe it’s a photo you took with your first, cheap camera when you were 12 years old. Maybe it’s a photo you just took of a person, place or thing from your childhood. Maybe it’s something from longer ago or farther away than that: a castle or cathedral you photographed on a trip overseas, a dinosaur skeleton, or a distant constellation of stars, the light from which has taken years to reach us. If it was long ago or far away or both, it counts! All I ask is that it be a photo you took yourself, whether it was 40 years ago or five minutes ago.

Happy times!  This is my aunt who recently passed with me and her daughter Jenn at one of our favorite places, Galveston Island.  All our lives Jenn and I would go down there and collect shells off the beach.  It isn’t that easy these days with the weird growth along the shore line, but back then we would walk on the sea wall, collect shells from the water’s edge and just basque in the winter sun. You can’t see it in this picture, but we’re barefoot! LOL I’m holding my socks. I also still have every shell that I ever collected and keep them in a crystal bowl. Sharon had Parkinsons disease. Her mobility continued to go downhill from here so this is the last picture I have of us having fun. Thank goodness for tripods and timers so we could all be in the picture together.

ROUND ROBIN PHOTO CHALLENEGE

I found this over at a friend’s blog, Martha at Seaside Simplicity.  She inspired the topic for today’s Round Robin Photo Challenge for Saturday, January 26th – Long Ago, Far Away – so I’ decided to join the fun.

Here is your chance to get all nostalgic, photographically! Maybe it’s a photo you took with your first, cheap camera when you were 12 years old. Maybe it’s a photo you just took of a person, place or thing from your childhood. Maybe it’s something from longer ago or farther away than that: a castle or cathedral you photographed on a trip overseas, a dinosaur skeleton, or a distant constellation of stars, the light from which has taken years to reach us. If it was long ago or far away or both, it counts! All I ask is that it be a photo you took yourself, whether it was 40 years ago or five minutes ago.

Happy times!  This is my aunt who recently passed with me and her daughter Jenn at one of our favorite places, Galveston Island.  All our lives Jenn and I would go down there and collect shells off the beach.  It isn’t that easy these days with the weird growth along the shore line, but back then we walk on the sea wall, collect shells from the water’s edge and just basque in the winter water. You can’t see it in this pictures, but we’re barefoot LOL I’m holding my socks. I also still have every shell that I keep in a crystal bowl. Sharon had Parkinsons disease. Her mobility continued to go downhill from here so this is the last picture I have of us having fun. Thank goodness for tripods and timers so we could all be in the picture together.

MY DAYBOOK for HAPPY HOMEMAKER MONDAY

Diary of a Stay at Home Mom

Outside my window/WEATHER… a VERY little sun is peeking through beautiful fluffy clouds.  I pray it wins and the clouds lose today.

I am thinking… it’s a going to be a busy day as we paint the family room, a huge room!  Fortunately we have moved all the books and dust collectors as well as the wall pieces to another room already.

I am thankful… for my family and their love.

In the kitchen… we have a few more new recipes still brewing for the January menu.  
I’ll post the successful ones on my food blog ALWAYS EAT ON THE GOOD CHINA.

  • Salad w/ Poppy Seed Tarragon Creme Fraiche’ dressing 
  • Baked Potatoes w/ Shallot Corn Butter
  • Kentucky Hot Browns 
  • Cream of Tomato Soup w/ Rice
  • Cream of Vegetable Soup
  • Pork Chops w/ Roasted Apple & Onions

I’M WEARING… my daily PAINT uniform LOL – purple yoga paints (covered in paint already), a black t-shirt and paint covered Life is good anklets.

I’M CREATING… some quilt pieces that have been needing finished for a while (I just have problems sitting for any length of time due to the scar tissue from my cancer surgery), Christmas gifts for next year – quit laughing, these things take time and I’m also creating some new recipes.

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

MENU THIS WEEK:
MONDAY – BEEF BARLEY STEW & PARMESAN CORN MUFFINS 
TUESDAY – CREAM OF VEGETABLE SOUP 
WEDNESDAY – PAPRIKA POT ROAST 
THURSDAY – C.O.R.N. 
FRIDAY – CREAM OF CELERY SOUP w/ GORGONZOLA CREAM & PARMESAN CROUTONS 
SATURDAY – BAKED POTATOES w/ SHALLOT CORN BUTTER 
SUNDAY –  KENTUCKY HOT BROWNS

I am going… nowhere until I’m done scanning in ALL the VA documents and composing more letters to our congressman in hopes of clearing things up – yay, like that’s going to happen, but I have to follow procedure.  For every step forward we seem to take 3 backwards!

I am wondering… just who to contact next regarding the VA mess.  The appointment we made last was for today – now I’m informed they are taking the holiday off instead – seems like we’re always starting over.

MY READING LIST… 

  • Cook’s Illustrated The Science of Good Cooking
  • The 4 Hour Chef
  • 1105 Yakima by Debbie Macomber

MY TV LINEUP THIS WEEK…  ALL ON DVR SO I CAN SKIP THE COMMERCIALS LATER

  • BUNHEADS
  • SWITCHED AT BIRTH
  • HOW I MET YOUR MOTHER
  • BONES
  • CASTLE
  • NCIS
  • NCIS LOS ANGELES
  • RISSOLI & ISLES
  • VEGAS
  • CRIMINAL MINDS
  • ARROW
  • L & O SVU
  • CHICAGO FIRE
  • BIG BANG THEORY
  • PERSON OF INTEREST
  • SCANDAL 
  • ELEMENTARY
  • BEAUTY & THE BEAST
  • CSI NY
  • ONCE UPON A TIME
  • THE GOOD WIFE
  • THE MENTALIST

I am hoping… things turn around soon

I am looking forward to… getting away for a few days next month.

I am learning… how to be patient, but also how to squeak the wheel for oil!

Around the house… rooms are being painted, baseboards are getting painted and fine dusting is being done.

I am praying… to live in the day and not worry about the future as much.

A favorite quote for today…

Dreams are only thoughts you didn’t have time 
to think about during the day.  
~Author Unknown

SOME my favorite things 

  • my morning coffee
  • my new kindle
  • the laundry being done
  • the grocery shopping being done 

MY TO DO LIST 

  • Creating a few new recipes
  • getting into a new exercise routine to keep getting my energy back
  • laundry
  • grocery store
  • research
  • blog catch up.

Favorite picture from my camera this week… this guy has been hanging around for several weeks.  I’ve been trying to get a picture of him in the backyard, but he’s always too quick for me.  I did catch him on the power pole out back though.  He loves to annoy the dogs!

UPSIDE DOWN APPLE PIE & TOURTIERE du SHACK aka PORK POT PIE- BAKING PARTNERS #6

We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.   In order to achieve the best results, a perfect recipe and the right techniques are required.  We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.  

This month we had 3 choices and I found the time to make 2 of them.  I also got to pick one that I’d been dying to make, Upside Down Apple Pie.  We LOVED it!! The one thing I am going to do different next time is make them all individual pies – more crust and gooey wonderfulness that way.

UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice

  • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.

  • Gradually add orange juice, tossing with a fork until dough forms a ball.

  • Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.

  • Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.

  • Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.

  • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.

  • On waxed paper, roll out one ball of pastry to fit pie plate.

  • Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.

  • Fill with apple mixture.

  • Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.

  • Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.

  • Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).

  • Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

TOURTIERE du SHACK aka PORK POT PIE

note: I made these as individual pies and they were a HUGE hit.  I also made a few changes based on what I had on hand or available locally.  One of my changes was to hide the mushrooms from hubby.  He swears he hates cooked mushrooms, but I’ve gotten quite crafty at disguises them visibly while keeping their flavor.
adapted from http://www.bonappetit.com/recipes/2012/01/tourtiere-du-shack

Crust

  • 3 1/3 cups all-purpose flour
  • 2 cups (4 sticks) chilled unsalted butter, cut into 1/2″ cubes
  • 1 teaspoon kosher salt

Filling

  • 1 1/2 cups low-salt chicken broth
  • 1 1/2 medium onions, chopped, divided I used 1 large onion
  • 4 garlic cloves, chopped, divided
  • 5 whole black peppercorns plus freshly ground black pepper I used Indonesian White pepper
  • 5 sprigs thyme I used Penzeys French thyme, 1 teaspoon
  • 2 bay leaves I omitted
  • 1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2″ pieces
  • Kosher salt I used Himalayan Pink Sea Salt
  • 1 tablespoon unsalted butter
  • 8 medium button mushrooms, stemmed and finely chopped I used Marx Foods dehydrated Chanterelle rehydrated in the white wine
  • I added a celery stalk, sliced and
  • I added a large carrot, sliced to disguise the mushrooms from hubby
  • 1/2 cup dry white wine I used Savignon Blanc
  • 1 1/4 pounds ground pork
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 3/4 cup grated, peeled russet potato I used Yukon Gold
  • All-purpose flour (for surface)
  • 1 large egg yolk, beaten to blend

SPECIAL EQUIPMENT:

  • A 9″-diameter deep-dish glass or ceramic pie dish
  • Directions:

Crust

  • Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD:Dough can be made 2 days ahead. Keep chilled.

Filling

  • Preheat oven to 325°. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
  • Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
  • Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
  • Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5–7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5–7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
  • Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
  • Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10″ round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2″ slits in top crust. Chill for 1 hour.
  • Preheat oven to 400°. Bake tourtiere for 30 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbling, 40–50 minutes. Let cool for 20 minutes before serving.

UPSIDE DOWN APPLE PIE & TOURTIERE du SHACK aka PORK POT PIE- BAKING PARTNERS #6

We are a group of home bakers helping each other to achieve baking perfection.  Baking partners was begun by Swathi at Zesty South Indian Kitchen.   In order to achieve the best results, a perfect recipe and the right techniques are required.  We are a small group of home bakers, who love to bake and want to learn more about the tips and secrets of baking and baking well.  We are planning to try out recipes from books/magazines and cooking shows.  Every member gets a chance to present their choice of recipe and share important points with the rest of the group. The main purpose of this group is to learn the techniques, critic procedures if there are ways to improve and to eat delicious food.  

This month we had 3 choices and I found the time to make 2 of them.  I also got to pick one that I’d been dying to make, Upside Down Apple Pie.  We LOVED it!! The one thing I am going to do different next time is make them all individual pies – more crust and gooey wonderfulness that way.

UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:
1/2 cup confectioners’ sugar
2 to 3 teaspoons orange juice

  • In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.

  • Gradually add orange juice, tossing with a fork until dough forms a ball.

  • Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.

  • Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.

  • Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.

  • In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.

  • On waxed paper, roll out one ball of pastry to fit pie plate.

  • Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.

  • Fill with apple mixture.

  • Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.

  • Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.

  • Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).

  • Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

TOURTIERE du SHACK aka PORK POT PIE

note: I made these as individual pies and they were a HUGE hit.  I also made a few changes based on what I had on hand or available locally.  One of my changes was to hide the mushrooms from hubby.  He swears he hates cooked mushrooms, but I’ve gotten quite crafty at disguises them visibly while keeping their flavor.
adapted from http://www.bonappetit.com/recipes/2012/01/tourtiere-du-shack

Crust

  • 3 1/3 cups all-purpose flour
  • 2 cups (4 sticks) chilled unsalted butter, cut into 1/2″ cubes
  • 1 teaspoon kosher salt

Filling

  • 1 1/2 cups low-salt chicken broth
  • 1 1/2 medium onions, chopped, divided I used 1 large onion
  • 4 garlic cloves, chopped, divided
  • 5 whole black peppercorns plus freshly ground black pepper I used Indonesian White pepper
  • 5 sprigs thyme I used Penzeys French thyme, 1 teaspoon
  • 2 bay leaves I omitted
  • 1 1/2 pounds boneless pork shoulder (Boston butt), cut into 2″ pieces
  • Kosher salt I used Himalayan Pink Sea Salt
  • 1 tablespoon unsalted butter
  • 8 medium button mushrooms, stemmed and finely chopped I used Marx Foods dehydrated Chanterelle rehydrated in the white wine
  • I added a celery stalk, sliced and
  • I added a large carrot, sliced to disguise the mushrooms from hubby
  • 1/2 cup dry white wine I used Savignon Blanc
  • 1 1/4 pounds ground pork
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 3/4 cup grated, peeled russet potato I used Yukon Gold
  • All-purpose flour (for surface)
  • 1 large egg yolk, beaten to blend

SPECIAL EQUIPMENT:

  • A 9″-diameter deep-dish glass or ceramic pie dish
  • Directions:

Crust

  • Pulse flour, butter, and salt in a food processor until pea-size pieces of butter form. Transfer to a medium bowl. Add 1/4 cup ice water and stir just until shaggy clumps form, adding more water by teaspoonfuls if dry. Divide dough in half; flatten each half into a disk. Wrap disks in plastic wrap and chill for at least 2 hours. DO AHEAD:Dough can be made 2 days ahead. Keep chilled.

Filling

  • Preheat oven to 325°. Combine broth, 1/2 chopped onion, 1 chopped garlic clove, whole peppercorns, thyme, and bay leaves in a medium pot. Add pork shoulder; season with salt and pepper. Bring to a simmer over medium heat.
  • Cover pot. Transfer to oven; braise until pork shoulder is tender and shreds easily, about 2 hours. Remove from oven; let cool.
  • Transfer pork shoulder to a work surface. Shred meat with your fingers and transfer to a medium bowl. Strain pan juices through a fine-mesh sieve; add 1/2 cup juices to pork; discard solids in strainer.
  • Melt butter in a large skillet over medium heat. Add remaining 1 chopped onion and 3 chopped garlic cloves; cook, stirring often, until soft, 5–7 minutes. Add mushrooms; cook, stirring often, until almost all liquid is evaporated, 5–7 minutes. Add wine; stir, scraping up browned bits. Bring to a boil; cook, stirring often, until liquid is almost evaporated, about 5 minutes.
  • Add ground pork, cinnamon, and cloves. Cook, stirring to break up into small pieces, until pork is cooked through, about 5 minutes. Add potato. Cook until potato is soft, about 10 minutes. Remove from heat. Stir in shredded pork with juices. Season to taste with salt and pepper; let cool slightly. Chill until cold, about 1 hour.DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
  • Roll out 1 dough disk on a lightly floured surface into a 12″ round. Transfer to pie dish, leaving overhang. Fill with cooled meat mixture. Roll out remaining dough disk into a 10″ round. Place dough over meat filling. Fold overhang over top crust and crimp edges. Brush crust with egg yolk. Cut three 2″ slits in top crust. Chill for 1 hour.
  • Preheat oven to 400°. Bake tourtiere for 30 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbling, 40–50 minutes. Let cool for 20 minutes before serving.

SIMPLE WOMAN’S DAYBOOK

FOR TODAY

Outside my window… a little sun is peeking through beautiful fluffy clouds.

I am thinking… it’s a good day to get some outside projects done.

I am thankful… for my family and their love.

In the kitchen… we have a few more new recipes still brewing for the January’s menu.  I’ll post the successful ones on my food blog ALWAYS EAT ON THE GOOD CHINA.

I am wearing… my daily uniform LOL – 515 Levi’s, a cotton weave turtleneck and my favorite hikers.

I am still creating… some Christmas gifts for next year – quit laughing, these things take time.  I’m also creating some new recipes for:

  • Salad w/ Poppy Seed Tarragon Creme Fraiche dressing
  • Baked Potatoes w/ Shallot Corn Butter
  • Tangy Ranch Dressing
  • Kentucky Hot Browns
  • Parmesan Corn Muffins
  • Beef & Barley Stew
  • Cream of Tomato Soup w/ Rice
  • Cream of Vegetable Soup
  • Lemon Tuna Noodle Casserole
  • Country Bistro Dinner
  • Paprika Pot Roast
  • Apricot & Tarragon Pork Chops
  • Pork Chops w/ Roasted Apple & Onions

I am going… to spend the next few days scanning in ALL the VA documents and compose more letters to our congressman in hopes of clearing things up – yay, like that’s going to happen, but I have to follow procedure.  For every step forward we seem to take 3 backwards!

I am wondering… just who to contact next regarding the VA mess.

I am reading…

  • Cook’s Illustrated The Science of Good Cooking
  • The 4 Hour Chef
  • 1105 Yakima by Debbie Macomber

I am hoping… things turn around soon

I am looking forward to… getting rid of some physical books now that I have the new kindle.

I am learning… how to be patient, but also how to squeak the wheel for oil!

Around the house… baseboards are getting painted and fine dusting is being done.

I am pondering… to live in the day and not worry about the future as much.

A favorite quote for today…

We must not allow the clock and the calendar to blind us to the fact that each moment of life is a miracle and mystery.
~H.G. Wells

One of my favorite things… my morning coffee

A few plans for the rest of the week: Creating a few new recipes and getting into a new exercise routine to keep getting my energy back.

A peek into my day… laundry, research and blog catch up.

Favorite picture of the week…

TAILGATING TIME

 

Welcome to the 4th annual Tailgating Time!
Yep, it’s that time again – time for football food, coolers

full of cold ones, and the big game-day buffet. Bring over your chips

and

dips,  chili and chowders, all your wings and party things! Since the

Super Bowl is exactly 4 weeks from today I thought I’d

get the linky up so we can all start adding our favorites. We all want

to have lots of great party foods to chose from for the big day!

The Tailgating Time blog hop will be open from noon today until February

10th, one week after Super Bowl 2013 to give you plenty of time to link

up all your favorites. Your links do not have to be new ones – think

appetizers and party foods you’ve posted throughout the year. Link any

goodies from  holidays, celebrations, tailgating treats through football

season, or anything that would go great for a Super Bowl party. There

is no limit to the amount of links you add, the more the merrier! This

year I’m also enabling voting for your favorite recipes. The voting will

be open February 10th at noon and ending on February 17th at noon.

If you’d like to host Tailgating Time – Super Bowl 2013 on your own blog just click the following – get the InLinkz code. Don’t just join the party, host the hop too! This is going to be fun 🙂
It’s time to get this party started!

SIMPLE WOMAN’S DAYBOOK

FOR TODAY

Outside my window… it’s drizzly and gray with an overtone of more gray.

I am thinking… it’s a good day to stay in and read.

I am thankful… for my health and the good news that there is not a genetic mutation.

In the kitchen… we have a few new recipes still brewing for the January’s menu.  I’ll post them soon on my food blog ALWAYS EAT ON THE GOOD CHINA.

I am wearing… my daily uniform LOL – 515 Levi’s, cozy wool socks, black t-shirt and my favorite Alaska sweatshirt.

I am still creating… some Christmas gifts for next year – quit laughing, these things take time.  I’m also creating some new recipes for:

  • Salad w/ Poppy Seed Tarragon Creme Fraiche dressing
  • Broccoli Salad w/ Buttermilk Dressing and Bacon
  • Baked Potatoes w/ Shallot Corn Butter
  • Tangy Ranch Dressing
  • Fruit and Nut Breakfast Ring
  • Kentucky Hot Browns
  • Parmesan Corn Muffins
  • Beef & Barley Stew
  • Celery Soup w/ Gorgonzola Cream
  • Cream of Tomato Soup w/ Rice
  • Cream of Vegetable Soup
  • Lemon Tuna Noodle Casserole
  • Country Bistro Dinner
  • Chicken Francoise
  • Paprika Pot Roast
  • Apricot & Tarragon Pork Chops
  • Pork Chops w/ Roasted Apple & Onions

I am going… to the coast this weekend with hubby to see our niece and a few other reasons.

I am wondering… why we call it “spring cleaning” – seems to me we need to clean out at least 4 times a year, so why isn’t it seasonal cleaning.

I am reading… Cook’s Illustrated The Science of Good Cooking and The 4 Hour Chef & 1105 Yakima by Debbie Macomber

I am hoping… to solve some paperwork issues this week – several letters to write and send certified regarding VA issues…

I am looking forward to… a few sunny days, but know they are a ways off

I am learning… how to be patient, but also how to squeak the wheel for oil!

Around the house… baseboards are getting painted and fine dusting is being done.

I am pondering… to live in the day and not worry about the future as much.

A favorite quote for today…

One of my favorite things… hot chocolate with lots a mini marshmallows

A few plans for the rest of the week: sorting some MORE storage boxes and converting the things I’m saving to rubber totes, repacking the Christmas decorations into newer boxes and/or rubber totes to get them back into the attic that I didn’t get done last week, creating a few new recipes and getting into a new exercise routine.

A peek into my day… laundry, blog catch up, vacuuming & reading on my new kindle.

Favorite picture of the week… is a toss up between two

 

Tailgating Time – Super Bowl 2013

Welcome to the 4th annual Tailgating Time!

Yep, it’s that time again – time for football food, coolers full of cold ones, and the big game-day buffet. Bring over your chips and dips, chili and chowders, all your wings and party things! Since the Super Bowl is exactly 4 weeks from today I thought I’d get the linky up so we can all start adding our favorites. We all want to have lots of great party foods to chose from for the big day!

The Tailgating Time blog hop will be open from noon today until February 10th, one week after Super Bowl 2013 to give you plenty of time to link up all your favorites. Your links do not have to be new ones – think appetizers and party foods you’ve posted throughout the year. Link any goodies from  holidays, celebrations, tailgating treats through football season, or anything that would go great for a Super Bowl party. There is no limit to the amount of links you add, the more the merrier! This year I’m also enabling voting for your favorite recipes. The voting will be open February 10th at noon and ending on February 17th at noon.

If you’d like to host Tailgating Time – Super Bowl 2013 on your own blog just click the following – get the InLinkz code. Don’t just join the party, host the hop too! This is going to be fun 🙂

It’s time to get this party started!