I’M DROWNING IN RED TAPE!

MY BLOOD PRESSURE IS SKY HIGH DEALING WITH THE VA!

Let me share with you the “LOGIC” of the employees at the Veteran’s Administration.  Here’s how the conversation went:

Me:  Hi, I’m trying to track down a missing travel check from August 3rd.
Pandgit: Did you just move here?
Me: No, we moved here in April and changed our address then with eligibility.
Pandjit:  You didn’t change it with the Treasury? You should have changed it with them immediately.
Me:  No, a gentleman from your office did when I searched for the first missing check.
Pandjit:  Well it can take Treasury several months to change the address and we sent the check to your old address.
Me: Why would you send it there since I highlighted on the form what the new address was when the request was turned into your office?
Pandjit:  I can’t speak for others, but we follow procedures here. You should have changed your address with Treasury.
Me:  How do I contact Treasury for our upcoming move.
Pandjit:  “You” don’t, we do.
Me:  Then why was there a problem after we registered with eligibility in April?
Pandjit:  You should have changed it with us also.
Me:  But you’re next to eligibility and when we registered with them they said we were all done.
Pandjit:  Yes, we’re next to them, but we operate separately.
Me: But you’re both VA?
Pandjit: So?

So my point is – WHY THE HELL DO YOU HAVE TO CHANGE YOUR ADDRESS WITH THE SAME ENTITY MULTIPLE TIMES?  AND IF I CANNOT CONTACT TREASURY DIRECTLY WHY DID SHE TELL ME ORIGINALLY THAT I SHOULD HAVE CHANGED IT WITH THEM?

BANANA / BLUEBERRY COBBLER

I found this recipe over at Frugal Antics of a Harried Housewife and instantly fell in love.  I made it and it was instantly all gone. 

BANANA COBBLER

Author: 
1 cup self rising flour
¾ cup sugar
1 cup milk
1 stick butter, melted (next time I’ll use 6 tablespoons)
3 small or 2 medium bananas
¾ cup packed brown sugar
1 stick butter, softened (next time I’ll use 6 tablespoons)
½ tsp ground nutmeg
1 teaspoon cinnamon (I added)
½ cup self rising flour
1 cup oatmeal
1/4 cup chopped walnuts (I added)
  • In a bowl, stir together the flour, sugar and milk until smooth.
  • Add the melted butter.
  • Spread the batter into a greased 11X7 pan.
  • Slice bananas evenly over batter.
  • In another bowl, combine remaining ingredients.
  • Sprinkle over bananas.
  • Bake at 375 ˚ for 40 minutes or until filling bubbles.
  • Serve with whipped cream or ice cream.
We loved it.  But what I personally loved was the basic template of the recipe.  So I tried the same base recipe, but traded out BANANAS for BLUEBERRIES and you know what? It was awesome.  But what was really awesome was that even though the base was the same, the flavor was unique!

BLUEBERRY COBBLER

1 cup self rising flour
¾ cup sugar
1 cup milk
1 stick butter, melted
1 BAG FROZEN BLUEBERRIES OR 2 BOXES FRESH
¾ cup packed brown sugar
1 stick butter, softened (next time I’ll use 6 tablespoons)
½ tsp ground nutmeg
1 teaspoon cinnamon (I added)
½ cup self rising flour
1 cup oatmeal
1/4 cup chopped walnuts (I added)
  • In a bowl, stir together the flour, sugar and milk until smooth.
  • Add the melted butter.
  • Spread the batter into a greased 11X7 pan.
  • Slice bananas evenly over batter.
  • In another bowl, combine remaining ingredients.
  • Sprinkle over bananas.
  • Bake at 375 ˚ for 40 minutes or until filling bubbles.
  • Serve with whipped cream or ice cream.

BLUEBERRY COBBLER

Remember this recipe for Banana Cobbler?  We loved it.  But what I personally loved was the basic template of the recipe.  So tonight I tried the same base recipe, but traded out bananas for blueberries and you know what? It was awesome.  But what was really awesome was that even though the base was the same, the flavor was unique!

BLUEBERRY COBBLER

Author: 
1 cup self rising flour
¾ cup sugar
1 cup milk
1 stick butter, melted
1 BAG FROZEN BLUEBERRIES OR 2 BOXES FRESH
¾ cup packed brown sugar
1 stick butter, softened (next time I’ll use 6 tablespoons)
½ tsp ground nutmeg
1 teaspoon cinnamon (I added)
½ cup self rising flour
1 cup oatmeal
1/4 cup chopped walnuts (I added)
  • In a bowl, stir together the flour, sugar and milk until smooth.
  • Add the melted butter.
  • Spread the batter into a greased 11X7 pan.
  • Slice bananas evenly over batter.
  • In another bowl, combine remaining ingredients.
  • Sprinkle over bananas.
  • Bake at 375 ˚ for 40 minutes or until filling bubbles.
  • Serve with whipped cream or ice cream.

BLUEBERRY COBBLER

Remember this recipe for Banana Cobbler?  We loved it.  But what I personally loved was the basic template of the recipe.  So tonight I tried the same base recipe, but traded out bananas for blueberries and you know what? It was awesome.  But what was really awesome was that even though the base was the same, the flavor was unique!

BLUEBERRY COBBLER

Author: 
1 cup self rising flour
¾ cup sugar
1 cup milk
1 stick butter, melted
1 BAG FROZEN BLUEBERRIES OR 2 BOXES FRESH
¾ cup packed brown sugar
1 stick butter, softened (next time I’ll use 6 tablespoons)
½ tsp ground nutmeg
1 teaspoon cinnamon (I added)
½ cup self rising flour
1 cup oatmeal
1/4 cup chopped walnuts (I added)
  • In a bowl, stir together the flour, sugar and milk until smooth.
  • Add the melted butter.
  • Spread the batter into a greased 11X7 pan.
  • Slice bananas evenly over batter.
  • In another bowl, combine remaining ingredients.
  • Sprinkle over bananas.
  • Bake at 375 ˚ for 40 minutes or until filling bubbles.
  • Serve with whipped cream or ice cream.

CHOCOLATE LEMON CREAM CHEESE FROSTING

CHOCOLATE LEMON CREAM CHEESE FROSTING – this frosting turned out fabulous – like eating fudge!
1 package 8-ounce cream cheese softened
1/4 cup unsalted butter, softened
1 (1 ounce)  block Baker’s semi-sweet chocolate
1 teaspoon Lorann Professional Kitchen Lemon Bakery Emulsion

3 cups powdered sugar

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