DO NOT USE PROUD AMERICAN MOVING!!!!!!!!

Kimberly at Proud American Moving specifically told us that they did not use contractors. She also guaranteed us a specific time window for moving.

When they showed up LATE (by 2 days) the head guy was a fast talking salesman that left us with no alternatives. After our belongings were loaded he began the fast talking again specifically telling us our things could now NOT be unloaded without a cost. He then went on to call the head office liars because he was a contractor and asked for a “cash up front” tip so that he could lower our total cost. Our final cost was double the original quote even with his deal! We felt we had no choice – he had all our belongings and we were 2 days behind schedule, so we paid. 

When our belongings finally arrived (3 weeks later than promised) the brand new boxes we had purchased for the move were all beat up and many broken open, many things broken, 2 tables and a box missing. The delivery driver said we would be contacted about our missing belongings in a few days. NO ONE HAS EVER CONTACTED US! We have tried REPEATEDLY FOR 4 MONTHS to contact them about the insurance and NO ONE EVER CALLS US BACK!  I’m still waiting for an answer to one of the hundred messages I have left.

We filed a Better Business Bureau complaint that they didn’t respond to either. Since they are NOT BBB accredited, we are now at a complete loss as to what to do next to get our belongings back!  ANY SUGGESTIONS?
DO NOT USE PROUD AMERICAN MOVING!
THEY ARE A COMPLETE SCAM!!

We had contacted the Better Business Bureau in October 2011 (in person) and were told both then, and in a follow up phone call that there were no complaints on file.  Yet, I ran across this article today that says just the opposite!

OLD FASHIONED CHEESECAKE

For the crust:

1 3/4 cups ginger snap/vanilla wafer crumbs
3 tablespoons sugar
Pinch of salt
1/2 stick (4 tablespoons) unsalted butter, melted

For the cheesecake:
2 pounds (four 8-ounce boxes) cream cheese, softened
1 1/3 cups maple sugar
1/2 teaspoon salt
1/2 teaspoons pure vanilla extract
2 teaspoons blackberry extract
1 teaspoon lemon juice
4 large eggs, at room temperature
1 1/3 cups sour cream or heavy cream, or a combination of the two

To make the crust:

  • Butter a 9-inch springform pan—choose one that has high sides. Mine is square.
  • Stir the crumbs, sugar and salt together in a medium bowl. Pour over the melted butter and stir until all of the dry ingredients are uniformly moist.
  • Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don’t worry if the sides are not perfectly even or if the crumbs reach above or below the midway mark on the sides.
  • Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 10 minutes.
  • Set the crust aside to cool on a rack while you make the cheesecake.
  • Reduce the oven temperature to 325°F.
To make the cheesecake:
  • Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft and truly creamy, about 5 minutes.
  • With the mixer running, add the sugar and salt and continue to beat another 4 minutes or so, until the cream cheese is light. Beat in the vanilla and blackberry extract.
  • Add the eggs one by one, beating for a full minute after each addition. Reduce the mixer speed to low and stir in the sour cream and/or heavy cream.
  • Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the springform pan.
  • Bake the cheesecake for 1 hour and 30 minutes, at which point the top will be browned (and perhaps cracked) and may have risen just a little above the rim of the pan. Turn off the oven’s heat and open the door a crack.
  • Allow the cheesecake to sit for another hour.
  • After 1 hour, carefully remove from the oven and leet the cheesecake come to room temperature on a cooling rack.
  • Run a knife around the edge of the pan to loosen sides.
  • When the cake is cool, cover the top lightly and chill the cake for at least 6-8 hours, although overnight would be better.
Serving:
  • Remove springform sides. The easiest way to cut cheesecake is to use a long, thin knife that has been run under hot water and lightly wiped. Keep warming the knife as you cut slices of the cake.
Storing:
  • Wrapped well, the cake will keep for up to 1 week in the refrigerator or for up to 2 months in the freezer. It’s best to defrost the still-wrapped cheesecake overnight in the refrigerator.

STUFFED MEATBALLS & ROASTED VEGGIE SPAGHETTI SAUCE

STUFFED MEATBALLS & 
ROASTED VEGGIE SPAGHETTI SAUCE
  • I start with whatever vegetables I have in the vegetable bin. Today was Roma tomatoes, celery stalks, green onions and snap peas.
  • Then I drizzle olive oil and salt and pepper over it all and bake it for an hour at 400 degrees.
  • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
  • When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce. Salt & pepper taste.


For the meatballs:
1 pound hamburger
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheeseAlign Center
2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

  • Crumble bread into a large bowl.
  • Toss in Parmesan cheese, parsley, green onions and garlic.
  • Add meat and with your hands mix extremely well until you have a uniform mixture.
  • Roll meatballs around a Parmesan cheese cube.
  • Chill Meatballs until sauce is done.
  • Just before the sauce is finished, brown meatballs.**
  • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
  • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
  • Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.


WEEKLY MENUS

Menu Plan Monday hosted by Laura at I’m an Organizing Junkie

 DATE BREAKFAST LUNCH DINNER
Monday 3/26 Cereal Sandwiches Spaghetti Bolegnese
Tuesday 3/27
 Toast C.O.R.N. Week Night Chicken Enchiladas
Wednesday 3/28 Yogurt Soup Beef Stew
Thursday 3/29
 Fruit Salad Chicken Noodle Bake
Friday 3/30
 Oatmeal Sandwiches Chicken Tettrazini
Saturday 3/31
 Heavenly Ham Hash Salad Chicken Fried Chicken
Sunday 4/1
 Farmer’s Breakfast C.OR.N. Sloppy Joe Casserole

SWEET CORN SOUP

Until recently Chilis restaurant had a sweet corn soup that was fantastic!  Then they took it off the menu and I was forced to try and recreate it!  I am very happy with the results. Today I made a grilled turkey and cheese with caramelized redonioons – YUM!

SWEET CORN SOUP
Safflower oil
7 ears sweet white corn, kernels removed
1 large leeks, whites only, chopped
1 small Vidalia onion, chopped
1 tablespoon sugar
2 teaspoons sea salt
1/2 teaspoon white pepper
4 cups chicken broth
1 cup + 2 tablespoons heavy cream
3 tablespoons water
3 tablespoons cornstarch
Juice of 1 lime

  • In a large stock pot saute’ the corn, onion and leeks until translucent. 5 minutes or so.
  • Add sugar and cook a few minutes more.
  • Add stock and bring to a boil.
  • Reduce heat and simmer 45 minutes or so.
  • Add heavy cream and simmer 15 minutes more.
  • Whisk together water and cornstarch until well blended.
  • Add lime juice, salt, pepper and cornstarch mixture until well blended.
  • Puree and strain.
  • Enjoy.

Pork Chops with Pepper Jelly Sauce

This is one of our family favorites and it is super easy!


Pork Chops with Pepper Jelly Sauce
adapted from Southern Living

4 boneless pork chops, 1″ thick
1 teaspoon salt
3/4 teaspoon freshly ground pepper
3 tablespoons butter, divided
3 tablespoons olive oil
1 tablespoon all-purpose flour
1 red bell  pepper, seeded and minced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly
1. Season pork chops with salt and pepper. Melt 1 Tbsp. butter with oil in a 12-inch cast-iron skillet over medium-high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until it reaches an internal temp of 140f. Remove from skillet, and keep warm.
2. Add flour and bell pepper to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Deglaze skillet with wine and cook another minute.
3. Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 Tbsp. butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.
Yield: Makes 6 servings

The whole family liked this recipe. The sauce was to die for. As far as “heat”, it really didn’t have any since I used sweet red pepper.  If you want more heat, use a jalapeno or serrano chile.