Category: MISC

Favorite Ingredient Friday ~ Chicken Carbonara


hosted by Overwhelmed with Joy
CHICKEN CARBONARA

1 pound thin spaghetti
4 ounces diced bacon
1 medium onion, finely diced
1 1/2 heavy cream
2 chicken breasts, cut into thin strips
2 tablespoons butter
1/2 cup grate Parmesan cheese
4 egg yolks
salt and pepper to taste

  • Cook spaghetti al dente’.
  • Brown bacon until crisp.
  • Drain off most drippings, leaving bacon in pan and add butter.
  • Add onion and chicken strips and cook until chicken* is tender.
  • Drain cooked spaghetti and add to the chicken pan.
  • Add cream, salt and pepper.
  • Stir continually just until boiling.
  • Add cheese and egg yolks.
  • Turn off heat and continue stirring well.

*Turning the chicken often will keep it moist and juicy.


I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Does anyone remember Emily Post? or is common courtesy not so common anymore?

A friend of mine emailed this to me today: “Life is too short to wake up with regrets. So love the people who treat you right. Forget about the one’s who don’t. Believe everything happens for a reason. If you get a second chance, grab it with both hands. If it changes your life, let it. Nobody said life would be easy, they just promised it would be worth it. Friends are like balloons; once you let them go, you can’t get them back. So I’m gonna tie you to my heart so I never lose you.”


It really made me tie together several thoughts I’d been having lately.

When I was a little girl I was taught (as most of us were) to say please, thank you, you’re welcome, may I? (which is truly different than can I?), excuse or pardon me, etc… I was forced to sit and write letters and thank you notes to grandparents and aunts and uncles for gifts they had sent because it was the thought that mattered and we needed to let them know that we felt blessed because they wanted to give to us… I was taught children had to be polite and courteous to their elders…

My father once told me as a teenager that it was okay for me to ‘debate’, but not to argue with an elder and that I better have my facts straight before I get too deep into the ‘debate’.

He also taught me that if you have something negative to say, you should always start with a positive so you don’t put the other person on the defensive before they hear what you actually have to say. He was also known for saying, “You can’t have a battle of wits with an unarmed person.” which became one of my personal favorites as I grew up and met more and more people.
So, here’s my question, if we were all taught this, why isn’t it being passed on to the next generation? Or am I just having that battle of wits with unarmed people.

There are a couple of family members (who shall remain nameless) who seem to be under the impression that what they believe, what they want and what they say is more important than anyone else’s thoughts, beliefs, wants & needs. Their ‘silver spoon’ sense of entitlement has been the subject of many a conversation at our house. These family members are the same ones that we never receive a phone call, card, gift or thank you note from for ANY event in our lives. Not to mention they feel it is okay to complain about their gift and or request a certain item in advance for their ‘day’. I have threatened more than once to send them each a copy of Emily Post with the necessary passages highlighted. My hubby always talks me out of it. Thank God for Fedex. At least I can track and know the packages get there. Is it too much to expect that they at least let me know the package arrived or at least appear to appreciate the time, thought and effort it took to pick out the gift that best fits them?

All of this reminds me of a Bill Cosby quote, “I don’t know the key to success, but the key to failure is to try to please everyone.” that pretty much says it all!

I believe the next time a ‘gift’ event rolls around that I will send a donation in their name to my favorite charity and ‘kill 2 birds with 1 stone’. At least the charity and I will both be pleased. Does anyone out there agree with me?

The Revival Of Common Courtesy

The world has changed and is in a constant state of change, but let’s all agree it isn’t always for the better. Case in point, read this post. I’ve been thinking about doing this meme for quite some time now, but reading this solidified my decision to start it.

To replace my recent Tuesday Romance of Cookery and Housekeeping which reviewed the book ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron, I’ve decided to revive common courtesy with various reviews of Emily Post and Miss Manners. Look for new posts beginning next Tuesday, July 29th. If you would like to join in, please do so, the more the merrier.

The upcoming themes are:
July 29th ~ How to be a gracious Host
August 5th ~ How to be a gracious guest
August 12th ~ The Art of R.S.V.P.
August 19th ~ How to Write a perfect Thank you note

PLEASE remember to:
1. LINK TO THIS SITE (THIS POST) IN YOUR POST
2. LEAVE A COMMENT HERE WITH A LINK TO YOUR POST

Buttons and Codes will be available on Friday.

Feel free to come on back here periodically to check in on new entries and go ahead and visit them. It will make their day and they will also make your day by returning the visit-hopefully! You might even want to come on back here on Wednesday to catch any of the late comers too! Go ahead-Make someone’s day.

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The Simple Woman's Daybook

I found this over at Sandra’s place, Diary of a Stay at Home Mom and feeling a bit introspective today thought I would join in and see where it goes. I am participating in the Simple Woman’s Daybook, sponsored by Peggy at The Simple Woman. It is a great way to start off the week! Stop by Peggy’s blog to see who else is participating and read their entries, then think about joining us next week! For Today…
Outside my Window…is bright blue sky with large fluffy clouds and just enough of a breeze to ruffle the leaves.

I am thinking…about how sad I’ll be to take Am to the airport tomorrow morning. Her visit has gone by way too fast.

I am thankful for…Am’s visit and all the things we were able to do together while she was here.

From the kitchen…We have done so much lately, that right now we need to clean out the refrigerator relax a bit!

I am creating…a new quilt pattern

I am going… to visit http://www.superiorsights.com/toonerville/index.html soon and that makes me happy

I am wearing…blue jeans, flip flops and my favorite T-shirt

I am reading…Month of Summer by Lisa Wingate

I am hoping…to finish organizing the office this week

I am hearing…Am watching TV

Around the house…lots of little things to do!!

One of my favorite things…Quilting

A Few Plans For The Rest Of The Week…Installing the upstairs shower. The electrical will be cut over on Thursday finally! After a year and a half of dealing with the lack of disclosure on the seller’s part we hope this will help to move us forward finally. Organizing the office and cleaning closets.

Here is a picture thought I am sharing with you…


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Moody Mondays

Moody Mondays is hosted by Shannon H. at Moody Mondays!

This weeks Moody Mondays is Gas Prices and Traveling!

  • How much is gas per gallon in your area? I drive diesel and it’s been running $4.99, but I saw it yesterday for $4.87
  • If you work, how do you get there? Woo Hoo, I work from home! Personal vehicle? Public Transportation? Car Pool?
  • Will you be traveling much or will the cost of gas keep you home? Home Sweet Home
  • Where would you like to go if the cost of gas was lower? New England

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Coca~Cola Onion & Potato Bin

I need a vegetable bin, but just don’t have a place to put a free standing one. I was going through closets today and trying to gather more items for the VFW rummage sale that’s coming up in a few weeks when I ran across this old Coca~Cola bottle crate and had this AHA moment. For the moment this will work for small potatoes and onions.

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One more revival of a Sunday Family Dinner

This is Am’s last Sunday with us so she’ll be doing the Sunday cooking again. Today she made Pot Roast, CheesyAu Gratin Potatoes, Glazed Carrots, Home made Apple Sauce and Banana Cake with Cream Cheese Frosting.

MAPLE GLAZED CARROTS
1/2 bag baby carrots
2 tablespoons butter
1/4 cup packed brown sugar
scant 1/4 cup maple syrup

  • Clean carrots and slice diagonally in half.
  • Melt butter in skillet.
  • Saute’ carrots until tender.
  • Add brown sugar and cook several minutes, stirring constantly so sugar doesn’t burn.
  • Add syrup and coat well.
  • Cook until syrup is warm and carrots are well coated.

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • Combine the melted butter, brown sugar and bananas in a sauce pan.
  • Cook until smooth and then add nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

HOME MADE APPLE SAUCE
5 large Apples (I like Pink Lady or Braeburns)
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too)
1 teaspoon cinnamon
1 cup sugar
1 cup water

  • In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
  • Wash, core, peel and chop apples.
  • Add water to sauce pan and stir in sugar until dissolved.
  • Add cinnamon and mix well.
  • Add apples and cook over medium heat until until apples are tender and mush easily.
  • Mush to desired consistency.
  • Remove from heat.
  • Cool and chill.
  • Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.

I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Blogiversary

So today is my 1 year blogiversary and Barbara over at Candy Hearts and Paper Flowers surprised me last night with this post and cupcakes (well her hubby ate those, but she did take a picture for me. Hop on over and check out those amazing cupcakes and say hello. I just want to thank her again. So in the distinguished words created by Meredith:

REVIVAL OF THE SUNDAY DINNER

This is Am’s last Sunday with us so she’ll be doing the Sunday cooking again. Today she made Pot Roast, CheesyAu Gratin Potatoes, Glazed Carrots, Home made Apple Sauce and Banana Cake with Cream Cheese Frosting.

MAPLE GLAZED CARROTS1/2 bag baby carrots
2 tablespoons butter
1/4 cup packed brown sugar
scant 1/4 cup maple syrup

  • Clean carrots and slice diagonally in half.
  • Melt butter in skillet.
  • Saute’ carrots until tender.
  • Add brown sugar and cook several minutes, stirring constantly so sugar doesn’t burn.
  • Add syrup and coat well.
  • Cook until syrup is warm and carrots are well coated.

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

  • Combine the melted butter, brown sugar and bananas in a sauce pan.
  • Cook until smooth and then add nuts and raisins.
  • Stir until well coated & set aside to cool.
  • Cream softened butter, sugar and eggs until fluffy.
  • Sift together flour, baking powder, baking soda and cinnamon.
  • Add this to the creamed mixture gradually until well blended.
  • Add cooled banana mixture.
  • Pour into greased and floured pan(s)*
  • Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

  • In a medium bowl beat cream cheese and butter until smooth.
  • Add lemon juice and vanilla. Beat until blended.
  • Add powdered sugar gradually until well blended and smooth.
  • Refrigerate 1 hour to set icing before serving.

HOME MADE APPLE SAUCE
5 large Apples (I like Pink Lady or Braeburns)
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too)
1 teaspoon cinnamon
1 cup sugar
1 cup water

  • In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
  • Wash, core, peel and chop apples.
  • Add water to sauce pan and stir in sugar until dissolved.
  • Add cinnamon and mix well.
  • Add apples and cook over medium heat until until apples are tender and mush easily.
  • Mush to desired consistency.
  • Remove from heat.
  • Cool and chill.
  • Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.