MISC – Page 200 – Chasing MY Life WHEREVER it Leads ME

SUNDAY BEST, CHURCH CLOTHES & the THEATRE

The last several months have been a little stressful for us with all the trips to the hospital, the invasive tests and surgery. Hubby has been a true prince throughout it ALL! When I went for the original test before the Big “C” diagnosis, the facility was an hour away and it was a routine test that was going to be followed up by a doctor at a later date so I went by myself. As with so many things in life, routine turned into something else. Halfway through the test I was introduced to a new doctor who observed the remainder of the test with a few technical requests to the technician and then he sat me down and proceeded to tell me I had cancer and that my care was being transferred to an oncologist. I had a mammogram scheduled for an hour later and had to sit and wait for that having heard the worst possible news I could have been given. I then had to drive an hour home and tell hubby the worst possible news I could. He took it like a trooper and has been my hero ever since, well even more so than he was before.

Since December 28th I have been a prisoner of my disease. The best positive advice I have given myself is the I AM NOT MY DISEASE and I will not quit living life. I still haven’t been released to “normal” life, but as long as someone else drives I can start to get out a bit more. So, hubby and I are reinstating a ‘date night’ into our life starting with tonight.

I loved getting out more than I will ever be able to describe. I just about live in flip flops, Levis and comfy t-shirts, but being able to get dressed up, put on some make up every now and then is awesome. My question is, what has happened to the world while I was away?

We drove to the theater district and parked. It was almost too easy. We chose a little romantic Italian restaurant for dinner ~ you know tablecloths and cloth napkins, quiet and subdued lighting type of place where we had a great meal, but sat just across from us was a father and daughter waiting for 3 others in their party. Daughter was hyper and all over the place, spilling drinks and let’s not forget her flashing roller shoes. Dad was loudly on his cell phone and ignoring the daughter ~ need I say more?

We then walked to the theater where we sat out front and waited a while, people watching. I was appalled by the people coming to the theater in ragged clothes that I wouldn’t be seen in weeding my garden or painting the house. Does no one take any pride in their appearance anymore? When the ushers are wearing tuxedos, doesn’t it seem only prudent that you should be wearing something nicer than holey jeans and t-shirts with inappropriate sayings on them?

These are just my observations, but personally I’m sick of casual grunge! Despite all this date night was a success and has be reinstated in our life to help give up perspective!

CHICKEN COUNTRY CASSOULET ~ CLASSIC GOOD EATS

CHICKEN COUNTRY CASSOULET
3 boneless, skinless chicken breasts, cut into bite sized pieces
1/2 pound thick-cut bacon, diced
1 pound fat sausages of choice, cut into bite sized pieces
3 tablespoons butter
1 large Vidalia onion, diced
4 garlic cloves, minced
4 carrots, sliced
1/2 pound snap peas, washed and deveined
1/4 cup fresh minced parsley
1 14-ounce can petit diced tomatoes, basil, garlic & oregano
1 tablespoon Classico sun-dried tomato puree
1/2 teaspoon dried sage
1/2 teaspoon dried oregano
2 tablespoons chopped fresh thyme or 1 tablespoon dried
2 +/- cups chicken stock
2 cups seasoned bread crumbs**
salt and ground black pepper

Preheat oven to 325 degrees.
Brown the bacon until browned and crumbly in Dutch oven casserole dish. Remove with a slotted spoon and drain on paper towels.
Add chicken and sausages and brown on all sides. Remove from fat and set aside.

Add the onions and garlic and cook 3-4 minutes until softened.
Add the carrots, snap peas and parsley, sauteing 3-4 more minutes.
Add tomatoes, tomato puree, spices and salt and pepper to taste.

Add meat back in.
Add enough of the stock to just cover the meat and veggies, you don’t want things swimming around too much. You can always add more stock during the cooking if needed.

Cover dish and cook 1 hour.
Add more stock if necessary. Spread crumbs over the top and cook uncovered for 40 more minutes or until browned.
Try adding other vegetables such as broccoli or white beans for variety.

**I used crushed ritz crackers today and they worked reallllllllllllllly well as a substitute!

ARMADILLO PALACE

A draft and a burger make even a bad day at the hospital tolerable at my new favorite place.

PRECIOUS EMAIL THAT CAN’T HELP BUT MAKE YOU SMILE

KIDS WERE ASKED QUESTIONS ABOUT THE OLD AND NEW TESTAMENTS. THE FOLLOWING STATEMENTS ABOUT THE BIBLE WERE WRITTEN BY CHILDREN. THEY HAVE NOT BEEN RETOUCHED OR CORRECTED. INCORRECT SPELLING HAS BEEN LEFT.

1. IN THE FIRST BOOK OF THE BIBLE, GUINESSIS, GOD GOT TIRED OF CREATING THE WORLD SO HE TOOK THE SABBATH OFF.
2. ADAM AND EVE WERE CREATED FROM AN APPLE TREE. NOAH’S WIFE WAS JOAN OF ARK. NOAH BUILT AN ARK AND THE ANIMALS CAME ON IN PEARS.
3. LOTS WIFE WAS A PILLAR OF SALT DURING THE DAY, BUT A BALL OF FIRE DURING THE NIGHT.
4. THE JEWS WERE A PROUD PEOPLE AND THROUGHOUT HISTORY THEY HAD TROUBLE WITH UNSYMPATHETIC GENITALS.
5. SAMPSON WAS A STRONGMAN WHO LET HIMSELF BE LED ASTRAY BY A JEZEBEL LIKE DELILAH.
6. SAMSON SLAYED THE PHILISTINES WITH THE AXE OF THE APOSTLES.
7. MOSES LED THE JEWS TO THE RED SEA WHERE THEY MADE UNLEAVENED BREAD WHICH IS BREAD WITHOUT ANY INGREDIENTS.
8. THE EGYPTIANS WERE ALL DROWNED IN THE DESSERT. AFTERWARDS, MOSES WENT UP TO MOUNT CYANIDE TO GET THE TEN COMMANDMENTS.
9. THE FIRST COMMANDMENT WAS WHEN EVE TOLD ADAM TO EAT THE APPLE.
10. THE SEVENTH COMMANDMENT IS THOU SHALT NOT ADMIT ADULTERY.
11. MOSES DIED BEFORE HE EVER REACHED CANADA. THEN JOSHUA LED THE HEBREWS IN THE BATTLE
OF GERITOL.
12. THE GREATEST MIRICLE IN THE BIBLE IS WHEN JOSHUA TOLD HIS SON TO STAND STILL AND HE OBEYED HIM.
13. DAVID WAS A HEBREW KING WHO WAS SKILLED AT PLAYING THE LIAR. HE FOUGHT THE FINKELSTEINS, A RACE OF PEOPLE WHO LIVED IN BIBLICAL TIMES.
14. SOLOMON, ONE OF DAVID’S SONS, HAD 300 WIVES AND 700 PORCUPINES.
15. WHEN MARY HEARD SHE WAS THE MOTHER OF JESUS, SHE SANG THE MAGNA CARTA.
16. WHEN THE THREE WISE GUYS FROM THE EAST SIDE ARRIVED THEY FOUND JESUS IN THE MANAGER.
17. JESUS WAS BORN BECAUSE MARY HAD AN IMMACULATE CONTRAPTION.
18. ST. JOHN, THE BLACKSMITH, DUMPED WATER ON HIS HEAD.
19. JESUS ENUNCIATED THE GOLDEN RULE, WHICH SAYS TO DO UNTO OTHERS BEFORE THEY DO ONE TO YOU. HE ALSO EXPLAINED A MAN DOTH NOT LIVE BY SWEAT ALONE.
20. IT WAS A MIRICLE WHEN JESUS ROSE FROM THE DEAD AND MANAGED TO GET THE TOMBSTONE OFF THE ENTRANCE.
21. THE PEOPLE WHO FOLLOWED THE LORD WERE CALLED THE 12 DECIBELS.
22. THE EPISTELS WERE THE WIVES OF THE APOSTLES.
23. ONE OF THE OPPOSSUMS WAS ST. MATTHEW, WHO WAS ALSO A TAXIMAN.
24. ST. PAUL CAVORTED TO CHRISTIANITY. HE PREACHED HOLY ACRIMONY WHICH IS ANOTHER NAME FOR MARRAIGE.
25. CHRISTIANS HAVE ONLY ONE SPOUSE. THIS IS CALLED MONOTONY.

MEXICAN LASAGNA~HEALTHY MEALS

This is a huge piece of lasagna. Enormous. I’m totally full. This recipes makes a LOT of food. It’s a great recipe to freeze individual portions for quick lunches or dinners. Packed with protein, this cheesy, tasty sauce is full of flavor but isn’t spicy at all. You do need a big baking pan for this, I think that I used an 11 x 17 in. pan. You probably could split it and use 1 – 9 x 13 pan and 1 – 8 x 8 pan and just freeze one. I might just do that next time.

MEXICAN LASAGNA

1 pound ground turkey
1 onion, chopped
1 tablespoon minced garlic
1 red pepper, chopped
1 can of corn or frozen corn
1 (4 ounce) can diced green chili peppers
1 (10 ounce) can Rotel diced tomatoes with green chil peppers
1 (8 ounce) jar taco sauce
1 can diced tomatoes, drained
1 can refried beans
1 can black beans, drained and rinsed
1/2 cup sour cream
12 – 8 inch, whole wheat tortillas, toasted
1 cup shredded Colby Jack cheese

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, sauté the ground turkey for 5 minutes.
Add the onion, peppers and garlic, and sauté for 5 more minutes.
Drain any excess fat.
Mix in the tomatoes, green chile peppers, tomatoes with green chile peppers, taco sauce, corn, black beans and refried beans.
Stir mixture thoroughly, reduce heat to low, and let simmer for 20 to 30 minutes.
Spread a thin layer of the meat mixture in the bottom of a 11 x 17 pan.
Cover with a layer of 3 tortillas followed by more meat mixture, then 1/2 of the sour cream.
Repeat tortilla and meat layers, spreading sour cream on one more layer, until all the tortillas are used, topping off with a layer of meat mixture and cheese. I use 3 tortillas on each layer, 2 side by side and one cut in 1/2 spread over the open area.
Bake for 25 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

Total calories = 3789
8 huge servings = 473 calories per serving
12 servings = 316 calories per serving

STUFFED PORK LOIN ~ FORK TENDER

OOPS wrong adage, but the try, try again really fits. I like to succeed, but I also LOVE to experiment. My dear friend Jenn and hubby both gave yesterday’s Bleu cheese spread for the DANISH CUBE STEAK REVISITED two thumbs up, but I couldn’t stop there – I still had spread left! I also had a fresh pork loin and had just read Martha’s STUFFED FLANK STEAK recipe and voile’ just like ~~Melanie Griffith~~, er Tess McGill in Working Girl combining Trask and radio to succeed, I had an idea! I combined pork roast, our new favorite Bleu cheese spread and Martha’s flank steak style with superb results – true success!

STUFFED PORK LOIN – serves 4

1 small pork roast, cut in half

1 1/2 ounces Bleu cheese crumbles
1/4 cup mayonnaise
1/8 cup minced green onions

In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
Cut volcano shaped slice out of the center of each pork half. Next time I will buy a large roast and have it butterflied, but today I worked with what I had.
Fill with bleu cheese mixture.
Salt and pepper generously.
Bake at 350 degrees for 1 hour- 1 1/4 hours.

Now nothing goes to waste at our house. We use it until it can be used NO more. If it’s a sauce, it may become a dressing for hubby’s salads by adding flavored vinegars or oils or a filling for a casserole, but it gets used. I had a tiny bit of BBQ sauce left and it is one of our favorites, but it wasn’t enough to do much with, so I used it as a rub on the baked potatoes and then mixed the last couple of tablespoons with some butter and sour cream and darned if it wasn’t super yummy and flavorful too!

Grown Up Mac & Cheese with updated Danish Cube Steak

GROWN UP MAC & CHEESE
12 ounce package pasta
3 tablespoons flour
3 tablespoons butter
2 cups whole milk
1/2 teaspoon sea salt
1 teaspoon Frank’s hot sauce
3/4 cup sharp white cheddar cheese
3 ounces bleu cheese crumbles
1/2 cup finely grated Parmesan cheese

Preheat oven to 350 degrees.
Prepare pasta according to package directions. Drain Well.
Melt butter in a medium saucepan. Add salt.
In a small food processor pulse bleu cheese crumbles until fine. Set aside.
Add flour and whisk constantly over medium heat until smooth.
Gradually add milk, whisking constantly.
Add hot sauce. Bring to a slow boil. Simmer for 5 minutes.
Remove from heat and whisk in all cheeses, salt and pepper to taste until smooth.
Mix pasta and cheese mixture together until well blended.
Scoop into a casserole or ramekins.
Bake 15-20 minutes.
Top with chopped chives.

DANISH CUBE STEAK REVISITED
3 ounces bleu cheese crumbles
3/4 cup mayonnaise
1/4 cup minced green onions
6 pork cube steaks
1/2 cup panko crumbs
2 tablespoons butter

In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
Coat steaks on both sides with mayonnaise mixture.
Dredge through panko crumbs.
Melt butter in a large skillet over medium heat.
Add cube steaks and brown on both sides.

IF AT FIRST YOU DON’T SUCCEED, TRY, TRY AGAIN

Yes, I know that was the title of my last post. Unfortunately it still fits today, but for new reasons. As many of you know I was told I had Ovarian cancer and I underwent surgery to remove a large volleyball sized ovarian tumor as well as many other parts that resided in the abdominal cavity on February 1st. We truly thought the worst was over as I began my recovery from major abdominal surgery that left me with a 10 inch zipper and zilch for energy!

Unfortunately the pathology came back and while they do believe the cancer was contained within the tumor without spillage, they are now calling it cancer of an unknown primary source because of the tissue type. Cancer gets very complicated and is “named” based on the primary source of the cancer. Even a metastasized cancer is always called by the primary cancer source’s name. For example a man may have prostate cancer and then they find it has spread to the bones. He doesn’t now have bone cancer, but metastasized prostate cancer.

There is a reason that they call what doctors do “practicing”. The bottom line for me is that they are now searching for the “primary” source and are hedging towards a “preventative” round of chemo. My niece suggested a holistic approach as opposed to the chemo and she can rest assured that is high on my priority list, especially without definitive answers to the contrary!

So, here I am trying to heal from the surgery which isn’t exactly going well, searching for the original cancer source and praying that they don’t need to open me up again (I don’t think I could stand that) or that I will need to go through chemo! I am not a patient, sit around person to begin with and I’m already chomping at the bit even though my body is resisting my need to get busy again. So, the moral of this story is listen to your doctors, but BE YOUR best advocate. Ask questions and if you don’t like the answers ask more questions. Never hesitate to get 2nd or even 3rd opinions!

Cake Mix Nurse – 3 Layer White Cake with Fresh Strawberries

Martha from A Sense of Humor is Essential will be filling in today for Liz. Springtime is right around the corner and that means California Strawberry Season will soon be here. This 3 layer white cake with strawberries is a special treat for someone you love, including yourself.

3 Layer White Cake with Fresh Strawberries
1 box of vanilla or white cake mix batter prepared
2-4 tablespoons strawberry jam
At least 1 cup of fresh strawberries
4 cups of whipped cream frosting

Prepare white or vanilla boxed cake mix batter according to directions.*
Divide the prepared batter into three greased and floured 8″ or 9″ pans and bake for approximately One Third Less Time than a Double layer cake. So, for instance, if two 9″ layers require 27-30 minutes of baking at 350 degrees, bake three layers for approximately 18-20 minutes. (And who says you never use Algebra after school?)
Cool cakes completely.
Wash, hull, and thoroughly dry strawberries, and slice 2/3 cup of berries into 1/4″ slices.
Slice the remaining berries into halves for the top of the cake.
Spread a thin layer of strawberry jam on one layer.
Place approximately 1/3 cup of sliced berries on top of jam layer and then cover with whipped cream frosting.
Repeat jam, berries, and frosting in between top and second layers.
Frost sides and top of cake and decorate with strawberry halves.
Keep chilled until serving.

I hope you enjoy this little slice of sweetness, thank you, Martha@A Sense of Humor is Essential

*A cake mix is not as good as scratch, but it’s still cost effective, time saving, and zillion times better than store bought cakes. Those food scientists at Betty Crocker and Duncan Hines know what they are doing, plus, home bakers add the special ingredient of love.

My New Favorite Place

IF AT FIRST YOU DON’T SUCCEED, TRY, TRY AGAIN

STUFFED PORK LOIN – serves 4

1 small pork roast, cut in half

1 1/2 ounces Bleu cheese crumbles
1/4 cup mayonnaise
1/8 cup minced green onions

In a small food processor blend together the mayonnaise, bleu cheese crumbles and green onions until smooth.
Cut volcano shaped slice out of the center of each pork half. Next time I will buy a large roast and have it butterflied, but today I worked with what I had.
Fill with bleu cheese mixture.
Salt and pepper generously.
Bake at 350 degrees for 1 hour- 1 1/4 hours.

Spicy Sausage, Chicken, and Beans

Spicy Sausage, Chicken and Beans
adapted from Rachel Ray’s 30 Minute Meals
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3/4 pound bulk Italian hot sausage
3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle
1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
2 carrots, shredded
3 to 4 ribs celery from the heart, thinly sliced
1 fresh bay leaf
2 (15-ounce) cans white cannellini beans
5 to 6 fresh sage leaves, thinly sliced
1 cup dry white wine
2 cups chicken stock
1/2 loaf baguette
3 tablespoons butter, melted
A handful fresh parsley sprigs, left whole
3 to 4 sprigs fresh thyme, left whole

Directions: Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.

Turn broiler on and set rack in the middle of the oven.

Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!

Modifications:

-I used turkey kielbasa.
-I added 1/2 bag of frozen vegetables to it.
-I didn’t use any celery.
-I added 3 cloves of crushed garlic.
-I did not make the bread on top of the dish.

Here’s what you’ll need: