Category: MISC

Thursday 13 ~ Things I would never move again

This list is of things that looking in retrospect should have been given to charity and purchased new on this end of our major cross country move for this investment house. Unless you are 100% attached to an item – get rid of it!

  1. Couch
  2. Living room chairs
  3. Entertainment center
  4. Microwave
  5. Books, books and more books
  6. Office Chair
  7. Tupperware
  8. Mattresses
  9. Garden Tools
  10. Throw Rugs
  11. Everyday Dishes
  12. Excess electronics
  13. Paintings

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Dates to Remember

I borrowed this from Joy of Desserts.
It’s a great list to pass on.
I know I’ll do my best to live up to it!

October is National Dessert Month, here in the United States!
As a matter of fact, October is full of sweet dates.
Here’s a list if you’re looking for excuses to eat some yummy treats.
So which ones will YOU be celebrating?

October is:

* Cookbook Month
* Gourmet Adventures Month
* National Apple Month
* National Applejack Month
* National Caramel Month
* National Cookie Month
* National Kitchen Month
* National Popcorn Popping Month

Then, there’s:

* National Caramel Custard Day (Oct. 3)
* National Apple Betty Day (Oct. 5)
* National Frappe Day (Oct. 7)
* National Fluffernutter Day (Oct. 8)
* National Angel Food Cake Day (Oct. 10)
* National Dessert Day (Oct. 14)
* National Chocolate Cupcake Day (Oct. 18)
* National Brandied Fruit Day (Oct. 20)
* National Pumpkin Cheesecake Day (Oct. 21)
* U.K. National Apple Day (Oct. 21)
* National Nut Day (Oct. 22)
* National Boston Cream Pie Day (Oct. 23) I just did one yesterday Boston Cream Pie
* National Chocolate Day (Oct. 28)
* National Candy Corn Day (Oct. 30)
* National Caramel Apple Day (Oct. 31)
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TRAVEL and the ART of Tipping

Traveling is stressful enough in today’s world without enduring delays, crowds, lines, security check points, etc… So, why add to it? One of the easiest things you can do is to prepare in ADVANCE by making reservations for flights, hotels, rental cars, etc… DO NOT WAIT UNTIL THE LAST MINUTE! In today’s world there is a ton of competition for your business as well as many discount business available to you.

Remember one thing though, many times you get what you pay for, so don’t be bashful when making reservations. Ask for names and confirmation numbers. TAKE NOTES! If you have a problem don’t accept a NO answer from a clerk who doesn’t have the authority to give you the YES answer to begin with. Ask for a supervisor. But do this in a pleasant and business like manner. Always be polite! I have a nephew who recently purchased first class airline tickets for his family of four. He purchased the tickets online with a credit card. When they were checking in at the airport he was informed that they had sold 3 of his First class tickets and that 3 of his party would be in coach. Besides himself, it was his wife, a toddler and a nursing baby. They had purchased the first class tickets to allow for the extra space and ease of traveling with the children. He was informed by the counter clerk that an online ticket is NOT guaranteed even when paid for immediately by credit card and in advance. Long story short, he asked for her supervisor and escalated the issue to the appropriate level. He did NOT fly off the handle (I’m so proud of you Ryan), but dealt with the issue in a business like and professional manner all the while being polite to the employees. He told me he was trying to set a good example for the toddler too which is sooooo important to remember. How many times have we all seen that person making a scene? Do they get their way? Probably NOT!

So remember to make your travel plans in advance, take notes, names and confirmation numbers. If you have ANY doubts, call and confirm a day or so before the travel date.

Tipping is a very social custom in our society and it is an expression of gratitude for a service provided. This includes bars & restaurants, salons, taxis, delivery personnel, skycaps, doormen, bellboys, hotel maids, valets and any other situation where your gut tells you you should be tipping. Tipping on cruises is a requirement on most cruise lines. The amount you tip will vary depending on your cruise line and the length of your cruise. Cruise lines usually publish a suggested guideline for tipping. If you are new to cruising please be aware that tipping helps the service personnel make a decent wage. Their overall wage is usually a small stipend only. Many times gratuities are automatically charged to your shipboard account. Check with the individual cruiseline to locate their policies.

I worked in the fine dining industry for a number of years and can attest that tipping is truly based on service. It is definitely NOT okay NOT to leave a tip. It is okay to leave a tip compensatory with the level of service. Remember also though that you need to communicate if there is a problem. Slighting your server of a decent tip because there was a problem with the food that the cook prepared is NOT okay. Give your server the opportunity to correct any problem. Tipping in a restaurant depends on several things: the quality of the restaurant (fine dining usually receives a higher amount 20-25% whereas casual dining is 10-15%), the amount of the bill (base your tip on the pre-tax amount), and the quality of service. Remember that your server will be required to report a minimum of 8% to the government on your check so if you stiff them you are basically taking the money right out of their pocket for your meal. Now that is not to say that you MUST tip the full amount for poor service. There are two tips that truly make an impression on servers; the large tip with a penny on top and the tip that is just a penny. The large tip with a penny on top means EXCELLENT service whereas just a penny means that you were NOT satisfied with the server. Remember though it is your responsibility to convey your dissatisfaction and give them the opportunity to make you happy before you do that.

So the thought/question I leave you with for today is, Do you prepare in advance for traveling? Do you communicate well when there is a problem? What can you do to make your travel and tipping easier for you?

Just Stirrin' Something Up ~ Boston Cream Pie

When I was a little girl Boston Cream Pie was my FAVORITE Sunday dinner dessert and my grandma made it for me regularly until I was about 10 years old and then Sunday dinners as we knew them stopped on a regular basis. Since then I have craved Boston Cream Pie on a regular basis and finally have resurrected her recipe.

According to about.com, Boston Cream Pie is “Not a pie, but not your average cake, Boston Cream Pie is one of the city’s signature recipes. A descendant of pudding-cake pie, the Boston cream pie is considered to be the creation of French chef Sanzian of the Parker House Hotel (now the Omni Parker House). In 1996 the Boston Cream Pie was named the official dessert of Massachusetts. Use this recipe to make one yourself, and find out what makes the Boston Cream Pie such an enduring favorite.”


CAKE
  • 1 cup sugar
  • 5 tablespoons unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 JUMBO egg
  • 1 1/4 cup cake flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup whole milk

CUSTARD***

  • 1/3 cup sugar
  • scant 3 tablespoons cornstarch
  • 1 1/2 cup whole milk
  • 3 JUMBO egg yolks
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons unsalted butter

GLAZE

  • 2 ounces semi-sweet chocolate
  • 3 tablespoons unsalted butter
  • 1 cup powdered sugar
  • 3/4 teaspoon vanilla
  • 2 tablespoons hot water

CAKE
Preheat oven to 350°F. Butter and flour a 9 1/2-inch springform baking pan. I use a square one to make pieces easier to cut.

Combine the butter, sugar, and vanilla in a bowl. Cream together using an electric mixer until the mixture is light and fluffy. Add the eggs one at a time, beating thoroughly after each one.

In a separate bowl, sift together the flour, baking powder, cream of tartar and salt. Combine with the creamed mixture and add the milk.

Pour batter into the prepared pan*. Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean. Remove from oven and let the cake cool in the pan on a wire rack.

CUSTARD
Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan. Whisk until smooth.

Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.

Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk occasionally.

GLAZE
In a double boiler, melt together the chocolate and butter until smooth. remove from heat and stir in powdered sugar and vanilla. Stir in hot water 1 teaspoon at a time until desired consistency.

BUILDING THE PERFECT PIE
Remove the cake from the pan and cut it in half horizontally with a long serrated knife.

Place one half of the cake on a plate with the cut side facing up. Top with custard.

Place the other half of the cake on top, with the cut side down.

Coat the top of the cake with glaze allowing it to drip down the sides.

*I like to use my square spring form pan for a couple of reasons; it make cutting pieces a lot easier since the slices when it is cut as a pie tend to try and fall over and my serving plate is rectangular in shape.

***The traditional custard substitutes in this recipe for a pineapple custard which is what we like to do.

final blog signature. ♥

The Revival of Common Courtesy ~ Travel & Tipping

Traveling is stressful enough in today’s world without enduring delays, crowds, lines, security check points, etc… So, why add to it? One of the easiest things you can do is to prepare in ADVANCE by making reservations for flights, hotels, rental cars, etc… DO NOT WAIT UNTIL THE LAST MINUTE! In today’s world there is a ton of competition for your business as well as many discount business available to you.

Remember one thing though, many times you get what you pay for, so don’t be bashful when making reservations. Ask for names and confirmation numbers. TAKE NOTES! If you have a problem don’t accept a NO answer from a clerk who doesn’t have the authority to give you the YES answer to begin with. Ask for a supervisor. But do this in a pleasant and business like manner. Always be polite! I have a nephew who recently purchased first class airline tickets for his family of four. He purchased the tickets online with a credit card. When they were checking in at the airport he was informed that they had sold 3 of his First class tickets and that 3 of his party would be in coach. Besides himself, it was his wife, a toddler and a nursing baby. They had purchased the first class tickets to allow for the extra space and ease of traveling with the children. He was informed by the counter clerk that an online ticket is NOT guaranteed even when paid for immediately by credit card and in advance. Long story short, he asked for her supervisor and escalated the issue to the appropriate level. He did NOT fly off the handle (I’m so proud of you Ryan), but dealt with the issue in a business like and professional manner all the while being polite to the employees. He told me he was trying to set a good example for the toddler too which is sooooo important to remember. How many times have we all seen that person making a scene? Do they get their way? Probably NOT!

So remember to make your travel plans in advance, take notes, names and confirmation numbers. If you have ANY doubts, call and confirm a day or so before the travel date.

Tipping is a very social custom in our society and it is an expression of gratitude for a service provided. This includes bars & restaurants, salons, taxis, delivery personnel, skycaps, doormen, bellboys, hotel maids, valets and any other situation where your gut tells you you should be tipping. Tipping on cruises is a requirement on most cruise lines. The amount you tip will vary depending on your cruise line and the length of your cruise. Cruise lines usually publish a suggested guideline for tipping. If you are new to cruising please be aware that tipping helps the service personnel make a decent wage. Their overall wage is usually a small stipend only. Many times gratuities are automatically charged to your shipboard account. Check with the individual cruiseline to locate their policies.

I worked in the fine dining industry for a number of years and can attest that tipping is truly based on service. It is definitely NOT okay NOT to leave a tip. It is okay to leave a tip compensatory with the level of service. Remember also though that you need to communicate if there is a problem. Slighting your server of a decent tip because there was a problem with the food that the cook prepared is NOT okay. Give your server the opportunity to correct any problem. Tipping in a restaurant depends on several things: the quality of the restaurant (fine dining usually receives a higher amount 20-25% whereas casual dining is 10-15%), the amount of the bill (base your tip on the pre-tax amount), and the quality of service. Remember that your server will be required to report a minimum of 8% to the government on your check so if you stiff them you are basically taking the money right out of their pocket for your meal. Now that is not to say that you MUST tip the full amount for poor service. There are two tips that truly make an impression on servers; the large tip with a penny on top and the tip that is just a penny. The large tip with a penny on top means EXCELLENT service whereas just a penny means that you were NOT satisfied with the server. Remember though it is your responsibility to convey your dissatisfaction and give them the opportunity to make you happy before you do that.

So the thought/question I leave you with for today is, Do you prepare in advance for traveling? Do you communicate well when there is a problem? What can you do to make your travel and tipping easier for you?

Future themes:
October 7th ~ Interrelationship Manners
October 14th ~ Babies & Showers
October 21st ~ Engagements & Weddings
October 28th ~ Deaths & Funerals
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Balloon or Puff Ball Mushroom

It measures about 10 inches in diameter, 6 inches tall and the deer won’t touch it! They say it will emit a huge puff if broken open. It is also known as a football mushroom because guys out hunting in the woods have the irresistible urge to kick it.

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Apple Dapple Chicken & Apples with Orange Banana Nut Bread or Lemon Banana Nut Bread

APPLE DAPPLE CHICKEN & APPLES
4 chicken breasts cut in half longways
1 tablespoon butter
1 tablespoon olive oil
1 small bunch green onions, sliced
1/4 cup Apple Dapple Schnapps
1/4 teaspoon thyme
1/4 teaspoon sea salt
1/4 teaspoon white pepper
3/4 cup orange pineapple juice
2 small Granny Smith Apples, cored, sliced and re-sliced
3/4 cup heavy cream

  • In a large skillet, melt together the butter and olive oil over a medium high heat.
  • Brown chicken on both sides. Move chicken to the edges of the pan and add green onions to the center. Saute’ a few minutes until onions are tender.
  • Pour Apple Dapple Schnapps over the tops of all the chicken pieces.
  • Carefully ignite and allow to burn down.
  • Pour orange pineapple juice over chicken pieces and then sprinkle all the seasonings over chicken tops. Bring to a boil. Cover.
  • Lower heat and simmer 15 minutes.
  • Add slice apples over chicken and recover. Simmer 10 minutes more.
  • During this time be warming a serving dish in the oven.
  • With a slotted spoon remove chicken and apples to serving dish. Keep warm.
  • Add heavy cream to the skillet. Bring to a boil.
  • Lower heat, stirring constantly until sauce thickens and is reduced by half.
  • Spoon sauce over chicken and apples.
  • Serve immediately.

ORANGE BANANA NUT BREAD or LEMON BANANA NUT BREAD
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 cup golden raisins
1/2 cup crushed walnuts
1/3 cup shredded coconut
2 medium or 3 small RIPE bananas
2 eggs
6 oz. can unsweetened orange juice concentrate*
1 tablespoon butter, melted

  • Sift together the dry ingredients.
  • In a large mixing bowl blend together the orange juice concentrate, bananas and eggs.
  • Blend in nuts, coconut and raisins.
  • Add flour mixture until well mixed.
  • Pour into greased loaf pan.
  • Bake 45 minutes at 350 degrees.
  • Immediately top with melted butter.
*I use a large can as the small cans are getting hard to find, but using a large serrated knife, cut it in half and then make juice out of the other half. This recipe is also good if you substitute lemonade for the orange juice.

Hubby gives both recipes 2 thumbs up.

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The Simple Woman's Daybook


HOSTED BY PEGGY
Outside My Window… It is obvious that fall is here and winter is on it’s way as it is darker and darker when I get up in the mornings. It’s supposed to be cooler here today and there is a light rain falling.
I am thinking… I want to finish organizing and get ahead of the clutter for a change.
From the learning room… I will use this are for myself since I don’t home school. I am learning a new software program.
I am thankful for… hubby still continuing to heal and getting the fall chores done before the city’s pick up deadline.
From the kitchen… I’m developing more new recipes to finish the next cookbook.
I am wearing… faded blue jeans and polo shirt, my normal Monday bowling team attire.
I am creating…a mess in the family room sorting out a few boxes that have been still packed since we moved in here. They never got unpacked because of the mold problem. I am STILL doing this – what a long process. This answer I hope will change in the next couple of weeks.
I am going… bowling, running errands and watching Monday night football with hubby.
I am STILL reading… multiple cook books this week.
I am STILL hoping… to clear a few more problems from my desk this week.
I am hearing… the hum of the dishwasher I forgot to run last night, the soft purr of the washing machine and the brewmaster on its last gurgles so I can have my coffee.
Around the house… I realize I have a TON of trim molding to still do.
One of my favorite things… fall / winter recipes for stews and soups.
A Few Plans For The Rest Of The Week: Paring down the bookcases and cleaning closets for charity.

Here are the picture thoughts I am sharing… a couple of the fall pictures I took this weekend.

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