BUFFALO CHICKEN DIP ENCHILADAS

BUFFALO CHICKEN DIP ENCHILADAS adapted from TALKING MEALS

This ooey gooey, creamy, cheesy, spicy, and utterly delicious appetizer dip makes an exceptional ooey, gooey, yet crunch dip, but is even better as a taco or enchilada filler or even to top a salad for an entree.

CHICKEN
2 cups shredded rotisserie chicken
4 tablespoons Frank’s original buffalo hot sauce
2 teaspoons avocado oil

  • Toss all together and set aside.

DIP BASE
2 celery stalks, diced
1 bunch green onions, sliced thin
8 ounces Mexican sour cream
8 ounces Cream Cheese, softened
½ cup Frank’s original Buffalo hot sauce
¼ cup Blue cheese crumbles or shredded cheddar or pepper jack
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground sea salt and black pepper
½ cup Shredded Cheddar Cheese

  • Mix the cream cheese, sour cream, seasonings and hot sauce together.
  • Stir in the celery, green onion and cheeses.
  • Adjust seasoning.

DIP VEHICLES
Celery sticks
Carrot Sticks
Crackers
Tortilla Chips

  • Transfer the dip to an 8×8 or 9×9 baking dish.
  • Top with the shredded cheddar cheese.
  • Bake the dip in the oven for 10 minutes or until its warmed through and the top is melted.
  • Serve and enjoy!!

AUTHENTIC BRITISH MUSHY PEAS

I scoured the internet for a good recipe for authentic British Mushy Peas. Eventually I combined several recipes to make my favorite version with the perfect flavor and texture. You can find a version of authentic British mushy peas in your favorite English pub or eatery.

AUTHENTIC BRITISH MUSHY PEAS serves 6


9 ounces dried marrowfat peas
2-3 cups boiling water
2 teaspoons baking soda
3 cups homemade chicken bone broth OR 1 1/2 cups broth + 1 1/2 cups water
FRESH ground sea salt and black pepper, to taste
1-2 tablespoons butter, to taste

  • Dissolve the baking soda in boiling water.
  • Place the dried marrowfat peas in a bowl and pour the boiling water over them so they’re covered by at least 3 inches of water.  Give the peas a stir then leave them to soak for at least 12 hours.
  • Drain and rinse the peas and place them in a pot with broth.
  • Bring to a SLOW boil, cover, reduce the heat to medium-low.
  • Simmer 30 minutes, stirring occasionally, or until the desired consistency is reached.
  • Once the peas have fully broken down add the salt and pepper. 
Continue to simmer with the lid off until it thickens to your liking. (see notes)If the peas are too thick, add a little water.
  • Adjust seasoning to taste adding more if needed.
 Once the peas are done they will start to thicken the longer they sit.
  • Top with butter pat if desired.

NOTES

  • They can be reheated by adding a bit of water, but are really best the first day.
  • Simmer time will depend on the particular crop and the age of the peas.
  • Marrowfat peas are larger, have a higher starch content and the best flavor and texture than other dried peas and are best for traditional mushy peas.

PEACH HONEY MUSTARD PORK CHOPS

PEACH HONEY GLAZED PORK CHOPS
2 tablespoons honey or honey mustard (optional)
2 tablespoons peach preserves
FRESH ground sea salt and black pepper
4-6 THICK boneless pork chops
2 peaches pitted and diced
6 SMALL yellow plums, pitted and diced
1 cup of your favorite salsa

  • Prepare the BBQ grill for medium heat.
  • Combine honey or honey mustard and peach preserves in a small bowl. Set aside.
  • In another bowl combine the peaches, plums and salsa. Set aside. I like to make this several hours ahead and chill it so the flavors can meld together.
  • Generously season each pork chop with FRESH ground sea salt and black pepper.
  • Grill chops 4-6 minutes per side until cooked through.
  • Brush chops with glaze and let rest.
  • Serve with the salsa.

NOTE: I can’t use the honey mustard due to a SEVERE allergy that could kill me, but I’m told the honey mustard adds another layer of flavor that’s super yummy.

HAPPY HOMEMAKER MONDAY with MENU PLANS & LINKS week 41 of 2022

Doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes the past week and lays out a fairly concise plan for this week. Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

We were doing so well with fall… and then Indian Summer hit. We’re supposed to be close to 80 every day this week, but at least the nights are hitting low 50’s 😀 Fortunately, according to the weather page it’s only for a week!

For those of you that LOVE scary horror movies, I found this list for the month of October.

I did finally get the AUTUMN tag list of questions done and you can see them here. I’m working on a list to do for Thanksgiving as well as BLOGMAS too.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING We got home late Friday and I was able to get the laundry and cleaning caught up over the weekend.
  • GROCERIES & ERRANDS I have appointments on Tuesday and Thursday in town so will do the errands and groceries on those days.
  • PAPERWORK, PHONE CALLS & PROJECTS I need to sort though a stack of things and get organized 🙂 balance a couple of accounts and make lists of things to do this winter.
  • RECIPE RESEARCH & MENU PLANNING I need to start working on the menus for the month of November, but kind of lost the desire when Indian Summer started 🙁 I’ll pick that up when the temperature drops agin next week.

WHAT’S ON THE DVR/TV
  • NETFLIX We’re still working on NCIS reruns in the odd hours
  • DISNEY + Hocus Pocus 2, The Time Machine (2002 version) someday I’d like to see the original 1960 version which I didn’t even know existed until hubby told me 😀
  • CABLE  We’re going to have to play catch up this week from being gone last week 😀 While the new season is here. We have cutback on many things and will watch others as time and or weather permits. I’m still not very happy about the crossovers of so many shows, but it is what it is and will help me weed out some shows. The DVR already has a bit of a build up, but that will make binging easier as we head into the inevitable bad weather for this time of year that will begin a couple weeks. COOKING SHOWS – Halloween Wars, The Big Bake, Halloween Baking, Halloween Cookies, Guy’s Game Night, Bobby’s Triple Threat COMEDIES Young Sheldon, Ghosts, So Help me Todd (not sure about this one yet) POLICE/DRAMAS NCIS series – regular, LA and Hawaii, Chicago series – Med, Fire and PD, Blue Bloods, FBI series – regular, Most Wanted and International, Law & Order series – regular and SVU, Rookie and Rookie Feds (but I’m not sure I’ll stick with Feds – her voice drives me crazy!), The Resident, New Amsterdam, The Good Doctor  SYFY/FANTASY – Quantum Leap, La Brea, The Walking Dead REALITY – Amazing Race

I started 2 new books and am waffling back and forth based on my mood 🙂

Something From Tiffany’s by Melissa Hill and Hallows End: A Witchy Paranormal Romance by Kristen Proby

 

 

 

 

 

 

 

 

 

We had a very relaxing trip. I took A LOT of photos, many of which will be in a separate post about the beautiful Silver Falls State park. We also did some antiquing and finally made it to an Architectural Salvage Barn that I’ve been wanting to go to for a VERY long time. It was absolutely amazing. I will also do a separate post about those pictures.

Many years ago I did a tour of several Frank Lloyd Wright houses and loved the beauty and simplicity. One of his houses was relocated to the grounds on the resort where we were staying. This house was NOT my favorite of his designs – too much cinder block and ugly colors. Here are a couple of those pictures.

There was this sweet little Angel of Hope Memorial on the house grounds though. The statue was introduced in the book  The Christmas Box by Richard Paul Evans.
10/10 MONDAY
10/11 TUESDAY
10/12 WEDNESDAY
10/13 THURSDAY
10/14 FRIDAY
10/15 SATURDAY
10/16 SUNDAY
DINNER
 COON BALLS & LOADED CAULIFLOWER CASSEROLE
 AMISH COUNTRY CASSEROLE & SALAD
 ORANGE PECAN CHICKEN and TOMATO ORZO with CREAMY WHITE BEANS
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
BEEF BURRITO BOWLS & SALAD
 CHICKEN BLT CASSEROLE & SALAD
DESSERT
 
NOODLE KUGEL

STOVE TOP BACON “BAKED” BEANS

STOVE TOP BACON “BAKED” BEANS
8 thick-cut slices bacon, cooked crisp and crumbled
1 LARGE bunch green onions, sliced thin
1 red bell pepper, chopped
FRESH ground sea salt and black pepper, to taste (more pepper than salt since the bacon is salty)
4 garlic cloves, minced (or 1 1/2 tablespoon Garden Gourmet chunky garlic paste
2 cups KINDERS or Guy Fieri Carolina Mop BBQ sauce or
1/4 cup molasses
2 tablespoons QUALITY champagne vinegar
Two 15.5-ounce cans navy beans, rinsed and drained
Sliced scallions, for finishing

  • Leave the bacon grease in the pan and add the onion and bell pepper.
  • Season with a pinch of salt, cooking and stirring occasionally for 4-5 minutes until the vegetables begin to soften.
  • Add the garlic sautéing 30 seconds or so until fragrant.
  • Add the BBQ sauce, molasses, vinegar and half of the bacon.
  • Season again with another pinch of salt.
  • Bring to a SLOW boil over medium heat and reduce to a simmer.
  • Stir in the beans, simmering until thickened, about 15 minutes.
  • Season to taste.
  • Sprinkle with the remaining bacon and scallions.
  • Serve immediately.

COPY CAT GRAMS BEEF & NOODLES

My Grandma made the BEST beef and noodles, a favorite of mine for Sunday dinners. It is the PERFECT comfort food, especially with the double carbs 😀  This recipe is the closest I’ve come to making it without it taking ALL day like hers did.

COPY CAT GRAMS BEEF & NOODLES

2 pounds stew meat, cut into bite sized pieces
FRESH ground sea salt & black pepper
1 can Campbell’s cream of mushroom soup + 2 cups water or beef bone broth
1 packet McCormick brown gravy mix
1 envelope LIPTON beefy onion soup mix
1 sweet Vidalia onion, halved & sliced
8 ounces sliced mushrooms

  • Whisk together the soup, water or bone broth, gravy mix and onion soup mix.
  • GENEROUSLY salt and pepper beef pieces with FRESH ground sea salt and black pepper.
  • Stir in beef pieces and onion slices, tossing to coat.
  • Spread into a 13 x 9 baking dish and cover. I like to use my enameled cast iron.
  • Bake at 300° for 3 hours with absolutely NO peeking! It will be worth it because the meat will be super tender and delicious!
  • Just before serving prepare egg noodles per package directions. Drain and fold into sauce.
  • Serve over mashed potatoes.

NOTE: For a bit of a change you can change the soup flavor with the same results. I particularly like cream of celery or cream of potato.

HARISSA CARROTS & ONIONS

HARISSA CARROTS & ONIONS adapted from Molly Yeh

2 pounds medium rainbow carrots, halved lengthwise
2 LARGE shallots, cut lengthwise into wedges
1/4 cup avocado oil for drizzling 
FRESH ground sea salt and black pepper
2 tablespoons lemon juice
1 +/- tablespoon Harissa paste (recipe below)
2 cloves garlic, FINELY minced
Zest of 1 LARGE lemon 

  • Preheat a grill or grill pan over medium heat. (see notes)
  • Put the carrots and onions in a large bowl and drizzle with avocado oil.
  • Sprinkle with salt and toss to coat.
  • Place the carrots on the grill and cook, flipping halfway through, until fork-tender, 10 to 12 minutes. 
  • Meanwhile, combine the avocado oil, harissa paste, garlic, lemon juice and black pepper in a small bowl.
  • When the carrots are almost cooked, brush with the harissa glaze.
  • Remove from the grill and transfer to a serving plate, then drizzle with additional harissa glaze.
  • Serve and enjoy!

NOTES:

  • You can alternatively roast the carrots in the oven by preheating the oven to 425° and lining a sheet pan with parchment paper.
  • Once the carrots and onions are salted, spread on a sheet pan and roast, tossing occasionally, until a fork pokes easily into the thickest part of the carrot; begin checking for doneness at 20 minutes for skinny carrots but for big thick carrots it could take up to 45 minutes.
  • Brush the carrots with the harissa glaze during the last 10 minutes of cooking. You can then continue to the next step in the same manner as in the grilling recipe.
  • If using the oven you can also slice the carrots.

HARRISA PASTE
Use this North African spice blend to add heat to dressings, sauces, soups, and more!

1 tablespoon +/- Harissa spice blend, depending on desired spiciness
FRESH ground sea salt and black pepper
2 tablespoon lemon juice
1 tablespoon champagne vinegar or apple cider vinegar
1 tablespoon QUALITY tomato paste
4 cloves garlic, minced
1/4 cup avocado oil

  • Whisk spice blend into lemon juice and vinegar until you’ve achieved a paste.
  • Whisk in the tomato paste.
  • Stir in garlic.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Adjust flavor as needed, adding more lemon juice or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt to taste.
  • Add paste to a jar. Store in the refrigerator for up to 1 month. 


PICKLED BEETS

PICKLED BEETS
Quick pickling is just that, QUICK! It eliminates the need for a long canning process. All you do is pour a simple brine over the cooked beets and let them chill in the refrigerator. They are perfect for salads, but just as good straight from the jar! They’ll keep 6 weeks in the refrigerator.

You can prepare the beets any way you prefer before the pickling, but I prefer boiling them on the stove top. That way while they’re cooling I also use the same pan to make the brine pickling liquid while they cool.

3 – 3 1/2 pounds red or golden beets

QUICK PICKLED BEETS yields 2 quarts
Sliced or chopped cooked beets
3 cups water
1 1/2 cups apple cider vinegar
1/4 cup granulated sugar
1 tablespoon kosher salt
1 teaspoon allspice
1 teaspoon whole black peppercorns

  • Slice or chop the prepared beets to your desired size – I usually chop into 1″ cubes.
  • Add them to a mason jar and set them aside while you make the brine.
  • In a small saucepan over medium heat, combine the water, vinegar, sugar, salt, allspice and peppercorns.
  • Bring mixture to a boil and cook until sugar and salt are dissolved.
  • Pour the brine (straining out the peppercorns if desired) over the beets, making sure to cover them completely.
  • Let cool to room temperature.
  • Seal the jar/container and place it in the fridge to chill. You will be able to taste the pickling in a very short time, but beets are best after 24-48 hours.

BOILED BEETS

  • Bring a large pot of salted water to a boil.
  • Trim and scrub the beets, removing any greens.
  • Add the beets to the boiling water and cook for 30 minutes, or until completely tender. A paring knife should slide in and out of the beets easily.
  • Beets vary greatly in size and because they are a very dense root vegetable, size will definitely determine how long you need to cook them.
  • Transfer the beets to a bowl of ice water.
  • Peel away the skins with your fingers which will be super simple if you’ve cooked and cooled them perfect.
  • Cut or slice as desired.

ROAST BEETS

  • Trim and scrub the beets, removing any greens.
  • Drizzle with avocado oil (has avocado oil neutral flavor) and wrap in foil.
  • Bake on a baking sheet at 400° for 45 minutes, or until completely tender.
  • Allow to sit for 10 minutes or so, then peel away the skin and cut or slice as desired.

MUSHY PEA RICOTTA STUFFED SHELLS

MUSHY PEA RICOTTA STUFFED SHELLS

These mushy pea and ricotta stuffed shells are a TRUE comfort food for a crisp fall evening!

18 to 20 JUMBO shells
1-2 tablespoons avocado oil
3/4 cup mushy peas – from leftovers preferably
1 1/2 cups ricotta cheese
1/4 cup grated pecorino cheese + extra for garnish
2 LARGE garlic cloves, minced
1/2 pound QUALITY sweet Italian sausage
1/2 pound LEAN ground beef
3-4 green onions, sliced thin
1 teaspoon oregano
1 teaspoon lemon zest
1/4 teaspoon red pepper flakes
3/4 teaspoon sea salt, more for the pasta water
FRESH ground sea salt & black pepper, to taste
2 cups homemade tomato marinara sauce (you can use jarred sauce, but we prefer homemade from the garden)

  • Preheat the oven to 425°.
  • In a large pot of salted boiling water, cook the pasta shells for 10 minutes, until al dente. Drain and drizzle with a little avocado oil to keep them from sticking together.
  • Brown sweet Italian sausage, ground beef and green onions until meat is cooked through and crumbly. Drain off grease well!
  • In a large bowl, combine the mushy peas with the ricotta, pecorino, garlic, oregano, lemon zest, red pepper flakes, salt, FRESH ground sea salt and black pepper.
  • Spread the marinara in the bottom of a 9×13 baking dish.
  • Stuff each shell with the filling and place in the dish.
  • Cover with foil and bake for 20 minutes.
  • Uncover and bake 5 minutes more until cheese is browned and bubbly.
  • Serve with more marinara on the side.

NOTE: This recipe freezes well for an easy weeknight meal!

  • After assembling the shells in the baking dish, cover tightly and freeze.
  • To thaw, transfer the dish to the fridge about 10 hours before you plan to serve it.
  • Remove from the fridge and let sit at room temp while the oven preheats.
  • Bake, covered, for 30 minutes, or until thawed and warmed through.

ALL THINGS AUTUMN tag questions

YAY FOR AUTUMN! I first saw this over at Jean’s blog and was then also tagged by Carrie from Northwoods Scrapbook. So, Ive decided it was fate I join in. It will take me a bit to catch up, but I’ll get there! The ALL THINGS AUTUMN is being hostted by Deb over at It’s Always Something and you can find her post here. 😊 I would also love it if any of you would like to join in the fun too! Just copy mine and put in your own answers. Yay for this wonderful season! 🧙‍♀️🕸🌾🍁🧡

 

1. What is your favorite thing about fall?
Weather, nature, pumpkins, spice……When the first geese fly over heading south I jump for joy. Shortly thereafter the mornings and evenings both turn cool and crisp and the fireplace smoke brings a fragrant layer of wood smoke to the valley. And of course all the cute sweaters and flannels come out to play. Oh and don’t let me forget about the apples, and pumpkins and spice… This is truly my favorite time of year. If I could have to Autumns, a winter and a spring I’d be sooooo happy.

2. Do you get fall colors where you live?
I used to live in the Upper Peninsula and REALLY miss the fall colors from there, but we also get them here in the Pacific North West, just a bit differently.

3. Favorite fall scent?  (wax melts, candles, anything)
I do change out my wax melt and candle scents to everything apple or pumpkin spice.

4./9. Favorite fall food or drink? Cider or hot chocolate?
When I was a kid I hated cider and it was hot chocolate all the way, but as I got older I fell in love with apple cider! Of course it has to have the perfect spice blend with a lot of cinnamon sticks and oranges. A cup of this with a slice of pumpkin pull apart bread or baked apples  is such a treat.

5. Football . . . yay or nay?
YAY OF COURSE!!!

6. Do you rake, jump in, or burn piles of leaves?
Rake. I’ve never been one to jump in, but my dogs always have been.

7. Haunted house or corn maze?
I’ve done both and when I was younger they were fun with groups of friends, but now I prefer to decorate the house and wait for all the sweet faces of the trick or treaters. I love seeing their costumes.

8. Have you ever gone on a hayride?
When I was in girl scouts we did several and they were really fun!

10./17. Carve a pumpkin or eat pumpkin pie? 17. Apple pie or pumpkin pie?
We no longer carve pumpkins and I’m not a huge fan of pumpkin pies. 🙁 Now I do make an awesome Cranberry Apple slab pie for the season.

11. Do you dress up for Halloween?
Not since I was a kid, but I would if the right reason came alone. 😀

12. Candy corn . . . yay or nay?
NOPE, never been a fan.

13. Favorite Halloween season movie?
Definitely like the fun ones that aren’t too gory or scary. The movies like Nightmare before Christmas, Hocus Pocus, Practical Magic and the Great Pumpkin Charlie Brown are the best!

14. Scariest movie?
The Omen, Amitville Horror, The Exorcist, Halloween, The Shining…

15. Halloween or Thanksgiving?
BOTH! They are the gateway to Christmas 😀 My favorite months, the “BER” months each have a major holiday in them full of my favorite 3 F’s – fun, family and food.

16. Do you watch the Macy’s parade?
EVERY year for as long as I can remember and always followed by watching Miracle on 34th street.

18. White or dark meat?
I like them both – but I tend to grab more white meat.

19. Jellied or real cranberry sauce?
My oldest stepson LOVES the canned sauce only! He says it isn’t a holiday without it, but I prefer the homemade so I make it for the rest of us and buy a can for him. 😀

20. Will you host or travel for Thanksgiving?
This year it will be just the 2 of us and for the first time ever we’re going to go out. 😀
I hope you enjoyed and will join in! I look forward to reading the answers of others. 🎃

NO BAKE CHOCOLATE PEANUT BUTTER OATMEAL BARS

NO BAKE CHOCOLATE PEANUT BUTTER OATMEAL BARS
1 cup butter
½ cup brown sugar, packed
1 teaspoon pure vanilla extract
3 1/4 cups rolled oats
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 cup dark chocolate chips
¾ cup chunky peanut butter

  • Line a 8-inch-by-8-inch baking dish with parchment paper, and set aside.
  • In a medium saucepan, combine the butter, brown sugar and vanilla extract over low heat until the butter has melted and the sugar has completely dissolved.
  • Add the oats, cinnamon and kosher salt, cooking and stirring constantly for 4-5 minutes.
  • Pour half of the oat mixture into the prepared baking dish.
  • Spread out the mixture evenly, pressing down.
  • In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 30 seconds, stirring in between each increment, until melted and fully combined.
  • Pour MOST of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling.
  • Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
  • Refrigerate AT LEAST 4 hours, but preferably overnight until set.

HAPPY HOMEMAKER MONDAY with MENU PLANS & RECIPE LINKS week 40 of 2022

I absolutely LOVE doing Happy Homemaker Monday so extensively that it helps keep me on track and it summarizes the past week and lays out a fairly concise plan for me to follow this week. Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom.

Sorry I was so late getting around to visit everyone last week. For some weird reason a week that had absolutely nothing planned turned busy!

I finished my 3rd quarter LIST update. Thank you Jean for getting me started with this! I have found it really helpful to stay on task this past year! I’m already working on my 2023 list. I hate that life has to be so planned these days, but reality is that by planning I actually end up with more QUALITY free time in the end.

I’m excited that we’re actually getting away for a few days this week. I got the suitcases out and will pack in a bit. The hardest part of packing this time of year is the layering required for late evenings and early mornings. 😀 Not to mention we plan on doing some hiking so will need extra shoes.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Laundry is done and everything else will wait!!
  • GROCERIES & ERRANDS I’ll worry about this next weekend at the earliest, but will probably push it out til next week.
  • PAPERWORK, PHONE CALLS & PROJECTS NOPE, not this week.
  • RECIPE RESEARCH & MENU PLANNING Planned through the 3rd week of October.

WHAT’S ON THE DVR/TV
 CABLE – The DVR will fill up and we’ll worry about it later. 😀

I’m almost finished with STATE OF THE UNION by Marie Force #3 in her First Family series. Next will be a THE LAST SUMMER AT CHELSEA BEACH by Pam Jenoff.

I didn’t get many pictures last week. I know I’ll make up for that this week 😀 The mums my friend gave me for my birthday are looking wonderful and were worthy of a quick pic. I just love the vibrant fall colors.

And we had lunch out on Saturday at a favorite haunt that is in an old railway station. It’s a local pacific north west chain, MCMENAMINS that buys up old historic building and turns them into amazing farm to table restaurants, each with their own specials based on location.Their seasonal specials are ALWAYS fun and I had an amazing truffled Brie Mac & Cheese with mushrooms.

They even have their own breweries and distilleries and have included hotels into the mix. They are ALL different and unique. A couple of my favorite locations are the OLD Catholic school and convent ST. Francis School which is also a hotel and the Cornelius Pass Road House an old Italian Farm. We go out of our way to search out new locations that we haven’t been to before when we’re traveling about. We’ve now been to most of them for at least lunch including the Edgefield location that has not only a distillery, but also a glass blower and lots of gardens as well as MANY other fun things. Many locations are so large they have multiple pubs and restaurants as well hotel rooms like the HUGE Elks Temple in Tacoma, Washington.

There will be two locations, Boon’s Treasury, which was an old general store turned beer parlor after the end of prohibition and Thompson Brewery & Public House, which was an old German country home turned preschool, near where we will be this week that we’ve never been to before so we will see about being at least one of them for a lunch or dinner.

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
 CORN/YOYO clean out refrigerator night/you’re on your own
 OUT OF TOWN
 OUT OF TOWN
 OUT OF TOWN 
 OUT OF TOWN 
 CHICKEN ENCHILADA BAKE & REFRIED BEANS
 RED PEPPER CHICKEN and TATER TOTS
LUNCH
 
 OUT OF TOWN
 OUT OF TOWN
 OUT OF TOWN 
 OUT OF TOWN
 
 
DINNER
 OUT OF TOWN
 OUT OF TOWN
 OUT OF TOWN 
 OUT OF TOWN
 
 
DESSERT
  OUT OF TOWN  OUT OF TOWN  OUT OF TOWN  OUT OF TOWN