Category: MISC

HAPPY HOMEMAKER & MENU PLAN MONDAY

We had a productive, but also a lazy weekend here. I was able to catch up on a bunch of paperwork though I am NO where near done! I was able to complete more of my “reading” corner in the master bedroom and hung my newly stained shelf in there also.  I read somewhere that your dresser an nightstand tops should be clear for a more soothing “air” to the room.  Well, a clear dresser top will NEVER happen at our house, but the shelf is going to help A LOT!  I need to make another one for hubby’s side of the room.

We had a quiet Valentine’s Day dinner at home, but went out for lunch at one of my favorite seafood restaurants and were not disappointed.  We also rented the movie, The Martian.  We really enjoyed this movie – the possibilities of space and the will to survive are so mind boggling.

WEATHER OUTSIDE
It is gray and overcast with a threat of a thunderstorm soon.  It’s supposed to be warmer this week and I am NOT ready for warm weather!

TO DO FOR THE WEEK

MONDAY
  • 5 year oncology check up
  • ZOO
TUESDAY
  • unload studio of all boxes and such
WEDNESDAY
  • hospital – my aunt is having surgery to replace the knee she shattered recently – ALL prayers welcome as she has a heart condition, an aspergilus allergy and is an Alzheimer’s patient.
THURSDAY
  • paint studio & begin again LOL
FRIDAY
  • Organize studio items
  • be available to help hubby with wainscoting and bathroom fixtures installation
SATURDAY
  • Farmer’s Market
  • install kitchen molding and paint it
SUNDAY
  • cleaning and laundry

CURRENTLY READING

TELEVISION / DVR
We’re still just watching whatever comes our way.  We’re still working long days.

CRAFTS & PROJECTS
I made a few prototypes this past week for some really neat things, but want to perfect them a bit more before I share them.

HOUSE PROJECTS
LOL this is a never ending category, but we are hoping to have the house in working order by the time we host Easter.  It is possible. It is even probable. WE WILL SUCCEED!

KITCHEN WISHES
I’m getting a replacement stove on Tuesday as I’m having a continuous issue with uneven heating.

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
C.O.R.N.
DESSERT

THINGS THAT ARE MAKING ME HAPPY

  • LESS stress
  • Project completions
  • MORE energy

FAVORITE PHOTO FROM THE CAMERA

There is still A LOT of trim work to do, but I love my “Tom Sawyer meets the Waltons” look for the kitchen.  I did get a few shelves done in the kitchen and LOVE having ingredients at hand!

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.

BAKING PARTNERS – RIGO JANCSI

This month challenge (since this is the month of Valentine’s Day and love) is to make a Hungarian pastry called Rigo Jancsi.  A popular Austria-Hungary dessert is named after Rigó Jancsi (1858–1927), a famous Hungarian Gypsy violinist who seduced and married Clara Ward, Princess de Caraman-Chimay, the only daughter of American millionaire E. B. Ward and the wife of Belgian Prince de Caraman-Chimay. Their love story never ended happily ever after though. This is actually a chocolate sponge cake filled with chocolate mousse, and topped with chocolate ganache.  I added some fresh raspberries and and a raspberry coulee.

This really is a time taking effort, you need at a least a day to make it but it worth all effort. This recipe is adapted from Joe pastry and stabilized chocolate mousse inspired  from here. This recipe makes about six 2 ½ inch pieces.

For the sponge cake:
2 ½ tablespoon (24g)  all-purpose flour
1 tablespoons (6g)  cocoa powder
5 tablespoon (71g) butter
2 ounces  (57g) semisweet chocolate, chopped fine
3 eggs, room temperature and separated
3 tablespoon (45g)  sugar
1/8 teaspoon salt
For the chocolate glaze:
3 ounces (84g)bittersweet chocolate, chopped
1 tablespoon(26g)  butter
1 tablespoon (27g)  light corn syrup
1/4 teaspoon vanilla extract
For the filling:
3/4 tablespoons (5g)  cocoa powder
3 tablespoon  powdered sugar
3 ounces semisweet chocolate, chopped fine
¾ cup heavy cream + 1 tablespoon
¼ teaspoon rum extract( other wise use 3/4 tablespoon  rum)
¾ teaspoon gelatin
1 tablespoon cold water
1 tablespoon boiling water
1/2 teaspoon vanilla extract
For the assembly:
Apricot glaze
1 tablespoon apricot jam
¼ cup water
  • Preheat your oven to 350. Line a 8  inch square pan with parchment paper and brush it with melted butter.
  • For the cake: Whisk together the cocoa powder and flour. 
  • Add the chocolate pieces and butter in a bowl and stir to melt, apply ten-second bursts of heat as necessary. When the mixture is smooth, set it aside to cool. 
  • In a mixer fitted with a whip, beat the egg yolks on high until pale and thick, about five minutes, then with the machine running add half the sugar in a stream. 
  • Continue whipping until the yolks and sugar fall from the whip in a ribbon. 
  • Transfer the yolk mixture to a medium bowl and fold in chocolate mixture. Set the bowl aside while you prepare the whites. 
  • Rinse and dry the mixer bowl and whip (If you have a second bowl like I do place it in the freezer while you do the above steps). Put the whites in the bowl and whip to soft peaks, add the salt, then add the remaining sugar in a stream. 
  • Continue to whip to the stiff peak stage, the foam should be very glossy. Stir 1/3 of the whites into the yolk mixture to lighten the batter, then fold in the rest in two additions. Lastly, fold in the flour and cocoa. 
  • Scrape the batter into the prepared pan and level it with an icing spatula. Bake for 12-15 minutes.
  • Remove the cake from the oven and loosen the edges with a knife. 
  • Lay a second sheet of parchment and a wire rack over the layer, then invert the pan. Remove the pan and — carefully — the top sheet of parchment. 
  • Cover the cake with a clean kitchen towel and another wire rack and invert the cake again. Remove the parchment from the top and allow the cake to cool.
  • When the cake is cool, cut the sheet in half. 
  • Prepare the glaze by combining all the ingredients except for the vanilla in a microwave-safe bowl. Heat the bowl for 20 seconds on full power, then apply as many ten-second bursts as needed to melt the chocolate completely, stirring in between to allow the residual heat to do most of the work. 
  • Stir in the vanilla and pour the glaze over the cake, spreading it promptly with an icing spatula. Allow the glaze to set, about 45 minutes to an hour. 
  • Divide into two equal halves, cut one half into 2 ½ inch 6 pieces. .Set the pieces aside or store in the refrigerator.
  • For the filling: melt the chocolate pieces with 1 tablespoon heavy cream in the microwave, using a 20-second burst, then as many ten-second bursts as needed until it’s completely smooth. Cool it until it’s just barely warm to the touch. 
  • Add ¾ teaspoon gelatin in 1 tablespoon cold water and set aside for 5 minutes.
  • Then add 1 tablespoon of boiling water into the gelatin. 
  • Add this liquid gelatin to  3/4 cup heavy cream along with rum extract, vanilla and whip very well. 
  • Stir together the cocoa and powdered sugar. 
  • Whip the cream mixture to just shy of soft peaks. Then, with the machine on, whip in the cocoa and sugar mixture. 
  • Add the melted chocolate all at once and quickly whip or whisk it in, whichever works better for you. 
  • Set the second cake layer on sheet of parchment paper and trim up the sides. Brush apricot glaze over it, then apply the filling, being careful to apply it evenly. 
  • Square up the corners. 
  • Gently lay the glazed top pieces on the top, then refrigerate the entire cake for at least an hour. 
  • When ready to serve, cut the cake into pieces using a sharp knife heated under hot top water. 
  • Enjoy

CHICKEN PICATTA ala SAVORY KITCHEN TABLE

Picatta, is possibly derived from an Italian word picchiare which means to pound, is a process, a method of preparing food, meat that is sliced, coated, sautéed and served in a sauce. though most people associate it specifically with capers, but it has more to do with the way the chicken is butterflied, flattened and the way it is seasoned and browned in butter or olive oil.  A sauce is made using the pan drippings, lemon juice and white wine which are cooked together until reduced. After reduction, butter is stirred in to finish the sauce. Shallots or garlic and/or capers can be added with slices of lemon. In the United States, it is usually served with a starch, such as pasta, polenta, or rice. Personally I HATE capers so I opt to leave them out ALWAYS, but you be the judge.  I also tend to avoid marjoram (just not a fan of that piney flavor in my food), but most picatta recipes call for it.  Both capers and marjoram are used A LOT in Mediterranean food, I guess it is a regional thing!

I normally make this with the Parmesan mashed potato recipe below, but the night I took the picture we had those cute Parmesan Potato Stackers that are all over the place right now.  They’ll be good for “company” dinners.

CHICKEN PICCATA
4 boneless, skinless chicken breasts
1/4 cup all purpose flour
Fresh ground salt and white pepper, to taste
2 tablespoons butter or avocado oil
1/2 cup chicken broth
1 tablespoon Worcestershire Sauce
Juice of 1 lemon
1/4 cup chopped flat leaf parsley
1/4 teaspoon marjoram (optional)
capers (optional)

  • One at a time place each chicken breast between 2 pieces of saran or wax paper.  Work from the center gently pound each breast until flat, about 1/4 inch thick.
  • In a shallow bowl whisk together the flour, salt and pepper. Coat each chicken breast with the flour mixture.
  • Heat the butter or oil over medium high heat until hot.
  • Add chicken cooking 3-5 minutes perside until cooked through and golden brown.
  • Remove chicken to heated plate and keep warm.
  • Add chicken broth to the skillet along with Worcestershire sauce nd cook until hot and well blended.
  • Add in lemon juice and parsley, stirring to heat and combine.
  • Serve over chicken with Parmesan potatoes.

PARMESAN MASHED POTATOES
6 medium red potatoes, washed and cut into pieces
1/4 cup sour cream
1/4 cup butter
1/4 cup Parmesan cheese
1/4-1/2 cup Buttermilk

  • Bring potatoes to a boil until tender. Drain.
  • Combine potato ingredients and beat until smooth.
  • Enjoy

HAPPY HOMEMAKER & MENU PLAN MONDAY

I hope everyone had a great weekend.  Last week did NOT go as planned, so we’ll try again this week. I’ve been getting quite frustrated with ALL there is to still do and not getting there faster.

WEATHER OUTSIDE
The weekend was absolutely gorgeous and even though the week is supposed to start out cooler, it is supposed to be a beautiful week in the 60’s.

TO DO FOR THE WEEK

MONDAY
  • quick trip to home depot and grocery
  • last coat of grout on entry
  • paint spare bath vanity
  • paint new pantry door
  • stain living room shelves
  • paint cabinet tops for living room
  • sand master bath shower and prep for resurfacing
TUESDAY
  • order last base unit for kitchen
  • stain last upper kitchen cabinet
  • mount last upper kitchen cabinet
  • chalkboard paint pantry door
  • laundry
  • cleaning
WEDNESDAY
  • pick up another load of molding at Lowe’s
  • paint living room ceiling and wall behind cabinets
  • mount living room cabinets
THURSDAY
  • paint remaining living room walls
  • paint around light box in atrium
  • mount light in atrium
  • remount cold air returns
FRIDAY
  • change out 15 light switches and several outlets
  • install rolling kitchen shelves
  • continue with sorting and organizing kitchen
SATURDAY
  • Farmer’s Market
  • install kitchen molding and paint it
SUNDAY
  • ??

CURRENTLY READING

TELEVISION / DVR
Hoping for some new episodes this week of our favorite shows.

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
EGGS in the CLOUDS
BACON & EGGS
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
C.O.R.N.
DESSERT







HOMEMAKING/COOKING TIP
I keep a small ramekin of apple cider vinegar on my drain board at ALL times.  It attracts any of the gnats and/or fruit flies you may inadvertently bring home from the grocery store.

ON MY MIND
I have always felt that we give too much celebrity to sports figures for the sake of a sport.  I have the utmost respect for those that use their celebrity for bigger and better things.  The Walter Payton Man of The Year award (formerly known as the NFL Man of the year Award) is something that gets glossed over, but should really spotlight those that make an effort to make a difference like this year’s award winner, Anquan Boldin.  We need more Warrick Dunns and Anquan Boldins for the youth of today to look up to emulate.  A list of ALL winners since its inception in 1970 and its history can be found here.

THINGS THAT ARE MAKING ME HAPPY

  • Sunny days and getting closer to having an atrium to spend sunny afternoons in reading
  • Getting the paint off my arms and fingers

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.

HOMEMADE SLOPPY JOES

These are always a crowd pleaser.
HOMEMADE SLOPPY JOES
1 tablespoon extra light olive oil
1 1/2 pound beef
1 medium onion, finely chopped
1 teaspoon minced garlic, jar
salt and pepper to taste
1/3 cup brown sugar
2 teaspoon Montreal steak seasoning
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
2 tablespoons sun-dried tomato pesto
1 15 ounce can tomato sauce
1 teaspoon Better than Bouillon beef base

  • Heat olive oil and add ground beef.
  • Generously salt and pepper.
  • Brown beef, onion and garlic. Drain.
  • Add brown sugar, red wine vinegar, Worcestershire sauce, liquid smoke, steak seasoning and beef base. Cook for 5 minutes.
  • Add tomato paste and tomato sauce.
  • Reduce heat and simmer 15 minutes.
  • Serve on fresh baked buns.

WHAT A DIFFERENCE A DAY MAKES

Even when the week doesn’t COMPLETELY go the way I plan, I am ALWAYS pleased with progress of ANY kind. We are really beginning to see the progress more regularly.  I was even able to spend some of the day prepping food for future meals and cooking.

We got the final two cabinets installed for the entertainment center and I got them stained.  Maybe tomorrow we’ll get them actually attached to the wall.

We also got the counter top installed for this little corner.

I FINALLY got the tile laid under the kitchen sink and brought a small amount of order to the chaos that was under there.

I also spent a few hours getting the “wood ware” in order.  It all needed to be soaked in mineral oil to bring them back to life.

 YUM! We had baked apple for dessert.

We also started on the wainscotting for the bathroom walls, but I didn’t get any pictures yet.

HAPPY HOMEMAKER & MENU PLAN MONDAY

I don’t want to be ALL sappy or anything, but today is a HUGE day in my life. 5 years ago today I lost 10 pounds in the form of a volleyball sized ovarian cancer tumor.  I know how INCREDIBLY blessed I am to be here and to be in complete remission.  So without soap box lecturing or anything I want to remind you all to get your yearly well woman exams.  They could save your life.  Mine did.

We had a beautiful and productive weekend.  What a difference a day makes.  Each day is looking better and better with projects getting accomplished and packing boxes going away!  We are still a long ways from being done, but we do feel more like we have a house now – even with the BIG BANG lawn furniture for the living room.

Our goal is to have the living room, master bath, atrium and laundry area done by the time we host Easter dinner. We had a fortunate find yesterday. The wall in the living room with the biggest crack from the foundation issues also had the ugliest dated paneling on it and it was painted a yellowish color that had become a pukey looking color with the added nicotine staining. We had decided that we would just work over it with a wainscoting wall board and with nothing to lose I decided to take a “peek” under it and was pleasantly pleased to find a beautiful finished sheet rocked wall that just needs the crack patched and paint!

WEATHER OUTSIDE
The weekend was gorgeous and today is going to be great, but we’re supposed to be taking a serious (15-20 degrees) dip on Wednesday.

TO DO FOR THE WEEK

  • MONDAY – errands, grocery shopping as well as parts and supplies gathering for this week’s projects. The parts we need this week are going to take several trips because of their sizes. Install last 2 living room entertainment center cabinets and get them stained. Order the rest of cabinet handles and track lighting for the atrium.
  • TUESDAY – Costco and more parts and supplies gathering for this week’s projects. Second coat of stain on new living room cabinets. Install last cabinets for hubby’s “BAR” as well as the linen closet cabinets. Get cabinets stained.
  • WEDNESDAY – Prep and prime living room for painting.
  • THURSDAY – Paint living room.
  • FRIDAY – Stress test and we’ll see from there.
  • SATURDAY – Master bathroom walls and ceiling and paint if all goes well.
  • SUNDAY – SUPERBOWL COMMERCIALS AND FOOTBALL FOOD.

CURRENTLY READING
I’m still trying to finish Sinister – Shaye Archer Book #2 by Jana Deleon.  I’m just too tired at the end of each day to get much done.

TELEVISION / DVR
Whatever happens our way at the end of each day.

CRAFTS & PROJECTS
Still just acquiring prts and hope to share some things soon.

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
C.O.R.N.
DESSERT

THINGS THAT ARE MAKING ME HAPPY

  • Everything having a place and being in its place!

FAVORITE PHOTO FROM THE CAMERA

 A little paint will make EVERYTHING brighter! PLUS the new fan will be better.

This is the most wonderful smelling Hyacinth!  So pretty too.  My uncle brought it as a bread and butter gift when he came for dinner Saturday night.

We’re building an entertainment area that will house the games, DVDs and CDs. There are a few more cabinets to be installed here and will look SO much better after they are stained.

A little patch and paint and we ill have a brand new wall.

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.

PROPOSED EASTER MENU

Things are moving along well, so well that we decided to host Easter. I’m really excited about being far enough along host Easter and being able to really bake and cook again. This is my proposed menu. Any other ideas?

TROPICAL GLAZED PORK TENDERLOIN

2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice

  • Preheat oven to 425 degrees.
  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • generously salt and pepper the pork loin.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary
  • Bake 45-60 minutes or until meat thermometer reads 170 degrees.
DEVILED EGGS

8 hard boiled Eggs
1 tablespoon mustard
1 teaspoon vinegar

1 teaspoon creamy horseradish
1/4 cup mayonnaise
2 tablespoons sour cream
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon celery salt
paprika

  • Cut eggs in half and scoop out yolks. 
  • In a mixing bowl mash the yolks to a fine consistency. 
  • Add the remaining ingredients except the paprika and mix well until smooth and creamy. 
  •  Fill egg whites and sprinkle with paprika. I have a Tupperware egg keeper that fits 8 eggs perfectly. I like to do these a day before serving also to allow the flavors to meld.

HOLIDAY APRICOT CARROT CASSEROLE

2 pounds carrots**
1/2 cup golden raisins
1/4 cup butter, melted
2 cans apricot pineapple nectar
1 pound dried apricots
1 cup packed brown sugar
1/4 cup crushed walnuts

  • Clean and bake carrots until slightly mushy.
  • Cool, Slice lengthwise and set aside.
  • While carrots are baking, put dried apricots in a dutch oven and cover with nectar.
  • Simmer apricots until mushy – about an hour.
  • Add butter, brown sugar and walnuts to apricot mixture.
  • In a 13×9 greased baking dish layer carrots and apricot mixture twice.
  • Bake 30-45 minutes at 350°.

**Yams or sweet potatoes or a combination of can be substituted easily.

CHEESY AU GRATIN POTATOES
1/2 cup butter
16 oz. whipping cream
5 large russet potatoes
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon Dijon mustard
1/2 teaspoon white pepper
1 clove garlic, minced
2 cups grated 4 white cheese mix (Gruyere, Muenster, etc…)
2 cups grated sharp cheddar
Wondra Flour

  • Preheat oven to 350 degrees.
  • Peel and thinly slice potatoes.
  • Grease 9×13 baking dish.
  • In a large sauce pan, melt the butter.
  • Gradually add the whipping cream and spices. Blend well.
  • Gradually add the flour until the mixture thickens, but it is still pourable!
  • Mix the cheeses all together.
  • Layer the potatoes, cheese and cream mixture ending with cheese on top.
  • Bake 45 minutes or until potatoes are tender and golden brown.

CHOCOLATE BERRY BASKETS 
Chocolate 
Strawberries
Blackberries
Blueberries 

ROLLS OF SHARON aka CINNAMON RAISIN BUNS
ROLLS
2 packages Fleischman’s Rapid Rise Yeast
1/2 cup + 2 teaspoons sugar
1/2 cup WARM water
1 cup scalded milk (2 minutes in the microwave)
1/2 cup Crisco stick
5 cups flour, divided
2 large eggs, well beaten
1 teaspoon salt

  • In a small bowl combine the warm water, 2 teaspoons of sugar and both packages of yeast until well blended. Set aside.
  • In a mixing bowl combine the scalded milk, Crisco stick, 1/2 cup sugar and salt. Blend well.
  • Add yeast mixture and blend well.
  • Add the well beaten eggs and half the flour. Mix until well blended.
  • Add the remaining flour (a little more if too sticky) and mix well until dough leaves the sides of the bowl and is elastic.
  • With vegetable oil, wipe the inside of another bowl.
  • Place dough in bowl and turn once.
  • Cover with wax paper and a towel.
  • Let rest in a warm place until double in size.

 

  • Punch down and divide into 2 balls.
  • Put one on the pastry board and one back in the bowl.
  • Let rest 10 minutes.
  • While resting prepare the filling ingredients.

 

  • Roll the dough to 1/8 inch thickness in a rectangle about 18×24 inches.
  • Spread half the melted butter over the dough and sprinkle with half the cinnamon sugar.
  • Spread half the raisins over that.
  • Roll tightly jelly roll style and cut into 18 rolls.
  • Place rolls in greased pans 1/4 to 1/2 inches apart.
  • Cover with wax paper and a towel.
  • Let rise again until double in size.
  • Bake 15-20 minutes at 350 degrees.
  • While baking prepare the icing.

 

  • When rolls come out the oven, put globs of icing on each one. Return to the oven for a minute or two to melt icing all over the rolls.

FILLING
1 stick melted butter
1 cup sugar
2 tablespoons cinnamon
1 cup golden raisins

  • Whisk together the sugar and cinnamon until well blended.

ICING
1 stick butter, softened
3 3/4 cups powdered sugar
1 tablespoon powdered vanilla
4-6 tablespoons milk

  • Mix all together until smooth.

When re-heating rolls, put a pad of butter on top of roll before microwaving.
These freeze really well. 

MOSCATO STRAWBERRY LEMONADE
1 bottle pink moscato
6 cups lemonade
1/4 cup strawberry vodka
Frozen Strawberry Slices
Lemon slices

  • Blend together well.
  • Enjoy!   

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BOSTON BAKED BEANS ala TEXAS and a mini update

You know how we plan things and also plan on them going the way we want them to? LOL That truly doesn’t seem to happen around here. We’re getting most things done, but I’m not accustomed to moving things down the list every single day.

  • MONDAY – Grout entryway, Paint walls in refrigerator alcove, Set tiles for under refrigerator so we can get it moved out of the living room, Texture kitchen wall and get it painted, Paint bathroom walls with gripper paint to get it ready for texturing, Finish sorting through kitchen utensils and organize 1-2 cabinets. I really wanted a simple farmhouse look so we changed out minds on what we will be doing on the kitchen walls (simple rough hewn cedar planking painted) and it will be so much easier, but required a trip to Home Depot and extra paint. It doesn’t look like much here, but I promise it will look great soon.

  • TUESDAY –  Get blood drawn, Walmart and grocery store. Work on kitchen wall. Make BBQ sauce for the baby back ribs and start Baked Beans.
  • WEDNESDAY – Grout entryway,. Set tiles for under refrigerator so we can get it moved out of the living room, Finish the kitchen wall and the migration of “things”.  Finish sorting through kitchen utensils and bakeware.

I LOVE to cook. It’s just that plain an simple.  I also believe one of the best things I can do for my family is to make things from scratch.  I’m a HUGE believer that just because we can, doesn’t mean that we should as in buying a canned product versus making it from scratch.

Our son will be here for one night only and then my uncle will be here the next night.  Both nights are weekend nights so we’re eating in to avoid crowds and noise. When we asked what our son wanted to eat he very definitely said BBQ!  So today I began my homemade BBQ sauce and Old Fashioned Boston baked beans ala Texas.  Both taste better if they have a few days to let the flavors meld together.

OLD FASHIONED BOSTON BAKED BEANS
1 pound Navy beans, washed and sorted
1/2 pound salt pork, diced small
1 medium Vidalia onion, chopped
1/4 cup JALAPENO ketchup
1 cup packed brown sugar
1/4 cup apple cider vinegar
1/8 cup PURE maple syrup
1/4 cup molasses

  • Dice salt pork and layer on bottom of slow cooker.
  • Chop onion and scatter over salt pork pieces.
  • Wash and sort beans.
  • Place beans in slow cooker on top of salt pork.
  • Cover with 5 cups water.
  • Cook on low overnight for 12 hours.
  • Drain beans, reserving liquid.
  • Return beans to slow cooker.
  • Add vinegar, ketchup, brown sugar, maple syrup and molasses and blend well.
  • Add in 1/2 cup of bean water as desired for consistency.
  • Heat through for an hour or so.

HAPPY HOMEMAKER & MENU PLAN MONDAY + 90 DAY UPDATE

With the playoffs yesterday we tried to cram everything into Saturday and boy am I tired!

Last week did NOT go as planned thanks to the unprofessional plumbing team working on the foundation plumbing repairs under the house.  The plumbing is 40 years old and a week ago Friday they broke loose the drain in the tub.  They were supposed to fix it THAT day and of course left without doing so.  We made a temporary type repair so we could shower since it is our only working shower.  Monday came and went and then Tuesday and Wednesday without the actual plumber showing up, just the diggers under the house.  My week wasn’t going on schedule as it was and I had just finished moving everything from the sewing room into the spare bedroom on Thursday and was patching walls, cleaning corners and demolishing molding when the plumber arrived to fix the tub.  Several minutes after he began he announced that he was going to have to punch an access hole into the wall to be able to fix it since today’s standard sizes are different from 40 years ago.  No big deal right? Except the wall was inside the room that I had just filled to the hilt!  I told him he’d have to come back tomorrow as it would take me several hours to clear a path.  He told me I couldn’t use it in the meantime and I told him he better find a way to temporary it as I was not going without a shower because of their lack of communication and follow through.

Friday and Saturday went much more productively thank goodness.  I’m even seeing some serious organizational progress.

WEATHER OUTSIDE
The forecast has changed every hour for the last 2 days so I’m taking this with a grain of salt.  Supposedly today’s clouds will give way to 2 days of rain and then we will take a cold drop again.

TO DO FOR THE WEEK
While I’m being more realistic this week, I still have high hopes in meeting my self imposed deadlines.

  • MONDAY – Grout entryway, Paint walls in refrigerator alcove, Set tiles for under refrigerator so we can get it moved out of the living room, Texture kitchen wall and get it painted, Paint bathroom walls with gripper paint to get it ready for texturing, Finish sorting through kitchen utensils and organize 1-2 cabinets.
  • TUESDAY –  Get blood drawn, Walmart and grocery store. Finish the migration of “things”.
  • WEDNESDAY – We’re getting a little more realistic with projects and because of the size and shape of the living room with the cathedral ceilings we’re going to do it one wall at a time starting with the wall that the TV will mount to.  LOL must have the TV by Superbowl.  This wall will also have the built in cabinetry for the DVD’s, CD’s, games, etc… So today I will get the ceiling painted in the center so hubby can get the new fan and lght mounted.  I’m hoping to also get the TV wall painted.
  • THURSDAY – Laundry, clean and a bit of spray painting to be done.
  • FRIDAY – Tonight and tomorrow night we will have company and I get to really cook for the first time in a long time! Cook and prep for Brent and Carlie’s stay.
  • SATURDAY – Cook and prep for dinner with George.
  • SUNDAY – Not sure yet.

CURRENTLY READING

TELEVISION / DVR
Whatever we can find time for.

CRAFTS & PROJECTS
I came up with a few more ideas for those Christmas presents and have ordered a few parts I needed to get them started.

HOUSE PROJECTS
LOL see to do this week.

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
SANDWICH
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
RECIPE EXPERIMENT NIGHT
C.O.R.N.

DESSERT





SUCCESSFUL RECIPES and their links FROM LAST WEEK

HOMEMAKING TIP
I keep a square block of soap around to stand my widget in so it’s safe but always ready for duty.

THINGS THAT ARE MAKING ME HAPPY

  • Having the space to be a bit more creative.
  • Hubby’s garage is almost empty of gramp’s and my uncle’s things.

FAVORITE PHOTO FROM THE CAMERA
We were able to finish removing the dated paneling from the atrium which was NO easy feat on the 20 foot tall wall. And this is the first time the dining room table has been completely clear since we got here 90 days ago!

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.

BREAKFAST BURGERS

I saw this Rachel Ray recipe in a magazine and then adjusted to our likes.  Hubby likes his with mayo, mustard and a dill flavored Havarti cheese I just butter my muffin with a plainer straight Havarti.

BREAKFAST BURGERS
1/3 pound ground beef per person
2 teaspoons  drained chopped green chiles per person
1 teaspoon Worcestershire sauce per person
1 green onion, minced per person
1 clove garlic, minced per person
fresh ground sea salt and black pepper to taste + paprika to taste
1 over medium fried egg, per person
1 slice cheese of choice, per person
1 English muffin, toasted per person
1 tablespoon butter

  • Combine the beef, green chiles, onion, garlic, Worcestershire, salt and pepper until well blended.
  • Form patties.
  • Melt butter in skillet.  Cook patties until browned and evenly cooked through to taste. Top with cheese during last few minutes (fold the cheese to the necessary size) and top each burger.
  • While the burgers are cooking in a separate pan cook the eggs to over medium (whites are cooked through and yolks are runny).
  • While burgers and eggs are cooking toast the English muffins and dress with desired condiments.

NOW WE’RE COOKING – FINALLY – DAY 85

It is so easy to take the simple things, like cooking a meal, for granted until you can’t.

85 days ago we arrived to find that what was supposed to be a simple sweat equity project was anything but! 

Not one appliance was truly salvageable nor useable and because there was so much work to do it seemed to take forever to get to this point.  But get here we did today when the new range was delivered.  There are a couple small issues (wrong grates and missing griddle), but nothing that affects the cooking ability and I’ll go get those handled in the morning.

It was a simple meal, but a REAL meal none the less.