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Saturday, August 31, 2013

Lines of Laundry


Who would expect to see this at a museum?

It just made me thankful for my washing machine and dryer. 
And for my clothes. And that I don't need to starch them :-)


Friday, August 30, 2013

Monday Morning Metro


We waited till after 10:00 to avoid the rush-hour, and rode the Metro to Washington D.C. 
With only a few hours to spend, we chose to visit The National Museum of American History.
From there we walked to the National World War II Memorial and got our exercise :-)

Thursday, August 29, 2013

Gallons o' Gumbo

My son really loves my gumbo! Let me clarify that it's not truly traditional cajun gumbo...but this is how we like it.

Before I came to visit, he had asked me to make gumbo, 
and to make alot. Enough to feed plenty of company, 
and still have left-overs for him to freeze for later. 

This is how I make it:  


2 whole chickens or equivalent amount of chicken breasts  (enough to yield appx. 3 lbs. cooked meat)    
1 quart roux (the kind in a jar w/ oil is best)   2-4 lbs. of link sausage      3 onions      celery as desired
2 cans diced tomatoes w/ green chilies       1 bag frozen okra            salt       cajun seasonings      
           It's best to cook this in a large, heavy-bottomed pot. Boil & debone chicken; set aside. Save broth! Add diced tomatoes w/ green chilies, chopped onion, chopped celery, and frozen okra to chicken broth, and boil till tender. Scoop some roux from the jar and mix it w/ just enough water to make a creamy base. Add this to the broth. Repeat the process if you need more roux.  I usually end up using about 2/3 of a jar of roux for a couple gallons of gumbo. Remove skin from sausage and slice sausage into chunks; set aside. When vegetables are tender, then add your meats and cook to blend flavors. Be careful to stir as this sometimes sticks to pan. Season with desired salt & spices.

Cook rice (according to package directions) and serve gumbo over rice.




Wednesday, August 28, 2013

Welcomed Home :-)



My husband said it was "too quiet" while I was gone, 
and this is the sight that welcomed me home 
after visiting my son for a few days! 

I'll have more about the visit in upcoming blogs. 

Saturday, August 24, 2013

Fried Rice


Another use for left-over rice...very quick and filling!

FRIED RICE

1 stick butter          1 small onion, chopped
2 small carrots grated*          1 c. frozen green peas
   6 c. cooked rice         6 eggs        1/2 c. soy sauce   

Melt butter in large non-stick skillet.  Add chopped onion and saute for 5 minutes, then add grated carrots; continue to cook till onion is translucent. Now add cooked rice and peas and heat through.
Beat the eggs (adding nothing to them) and scramble. Add to rice mixture. Incorporate soy sauce into this, and it's ready to serve! 

*I peel outside of carrot w/ a potato peeler, then discard that part. Now continue 'peeling' the carrot w/ potato peeler and 
add that part to your rice. It's easier than grating. 


Thursday, August 22, 2013

Sweet Rice

Rice is one of those foods that can be fixed in so many ways. Often when I cook rice I make more than we will eat for one meal just so I have the left-over rice to use another way. I add a bit of oil to the water when I cook rice, so it doesn't all stick together. Last night we had rice & gravy. This morning I sweetened some left-over rice for breakfast. Sometimes I use the left-over rice to make fried rice...but that's another blog :-)



Sweet Rice
4 c. left-over rice 
1 stick butter
1/2 c. sugar
2 c. milk

Crumble up rice while it's cold (I use my hands). 
Add remaining ingredients and heat thoroughly (on stovetop or microwave).
You can adjust the amount of the ingredients to suit your taste.
Also good w/ cinnamon & raisins :-)


Sunday, August 18, 2013

Okra-Mato Sausage Meal


Well, don't they say "necessity is the father of invention"? 

I wouldn't say it was absolutely necessary that I combine these flavors, 
but I had them, and I wanted something quick and easy...and so I put them together :-) 

In a non-stick skillet, melt 1/2 stick of butter. Chop up a small onion 
and slice about a pound of okra (or use frozen okra). Add 1 large can diced tomatoes. 
Season with 1 tsp. salt, 1 tsp. sugar, or more to suit your taste. 
Cook till onions are translucent and okra is tender. 
  Add 1 lb. of sliced jalapeno sausage and heat through.    

I must say, my husband wasn't crazy about the okra...but I LOVED it! 
So I donated the sausages to him, and he donated the okra to me :-) 
"And so between the twixt of us we licked the platter clean"!



Saturday, August 17, 2013

The Thomas Threads


Because there was only a small remnant of the "Thomas the Train" fabric, 
I improvised and modified the pattern a bit. 

This one is on it's way to our grandson, and I sure hope he likes it :-) 


Friday, August 16, 2013

Shop Etsy!


My Etsy Shop is slowly growing...
I have 80 items listed and more to come! 

It will change week by week, so please check it often for treasures :-) 



Peach Blush


Satisfy your sweet tooth with this 
easy, light, and refreshing bit o' cake!

Mix a white cake mix according to package directions and bake in a 9" X 13" pan. 

While it's baking, mix a small pkg. of peach jello w/ 1 c. hot water & 1/2 c. cold water.  

Poke holes in the baked cake, and pour jello over all. Chill till ready to eat. 

Top w/ cool whip and fresh peaches if desired, and savor slowly :-)


Thursday, August 15, 2013

Run After Me


I love the lyrics of this song, love the harmony, and the melody.
You can listen to it on Pandora Radio or Spotify.com. 

Wednesday, August 14, 2013

Fried Okra

A friend came by last evening and brought this wonderful okra for us! 
It was freshly picked...still sun-warmed from the garden.

 

This is how I prepared it for frying: 

Wash the okra, trim off both ends and any tough parts. Chop the tender parts. 
I don't measure, but I'm guessing I had here about 6 - 8  c. of chopped okra. 
I added maybe 1/2 c. water, 1 tsp. salt, 1/2 tsp. black pepper, and 1/2 c. flour. 
Mix together till it forms a slimy coating on the okra. Now pour approximately 3 c. of cornmeal in the bowl and gently stir to coat all. It is easier to shake the coating on if you have a bowl w/ a lid. An ice cream bucket is perfect for this :-)

I use a large non-stick electric skillet, and have my oil hot. If your skillet isn't large you may want to fry this in two or three batches. Pour okra into oil and let it cook till golden on one side before gently flipping to the other side. Do not stir or turn more than necessary, as this will make the crusty part come off.  
Fry to desired crispness and then drain on paper towels. 

You can also prepare it to fry, and then freeze it on cookie sheets. 
After it is frozen, you may pour it into a zip-lock bag till ready to use. 


Monday, August 12, 2013

Note In A Bottle!


It was late April 2011 
and we drove to the beach just to 
kick back and relax a bit and enjoy the day

I parked on the hot sand 
and three eager teens jumped out. 
That was when Austin found this 
note in a bottle, right there at his feet! 

It looks like the note is dated 2010, 
but not knowing this language, 
we are unable to decipher the rest. 

The note was damp, but my son carefully 
pried the cork out and retrieved the note, 
and spread it out to dry. 

If anyone knows what language this is, 
please post here and solve the mystery!

Sunday, August 11, 2013

Crustless Brownie Pie

  


6 Tbs. margarine, melted   +   1 c. sugar   +   1/4 c. cocoa
1/2 c. all purpose flour   +   pinch of salt
2 eggs   +   1 c. coconut   +   1 c. pecans

Mix together and pour into greased pie pan. Bake @ 325 for 30 minutes.

So quick. So easy. So yum. 

Saturday, August 10, 2013

Luring Contentment

 "For the heart that freely scatters simple charities and loves,
Lures home content, and joy, and peace like a soft-winged flock of doves."

 - Louisa May Alcott

 

Friday, August 9, 2013

Thursday, August 8, 2013

Interwoven

I love quilts


The hours of work 
that went into 
each one, 

The hands that 
diligently labored, 

The beautifully varied
patterns and colors,

The potential for
cozy warmth,

The memories,

The appreciation
for whatever provision...



Thoughts like these are interwoven 
with the quilts.


Wednesday, August 7, 2013

Salmon Salad


This Salmon Salad makes a nice treat for summertime! 

1 can salmon, drained
2 boiled eggs, chopped
1 fresh tomato, diced
1 slice onion, chopped
1 sweet pickle, chopped (or pickle relish)
2 Tbs. salad dressing
salt & pepper to taste

Mix together. Serve with crackers. 

Note: I think the fresh tomato is what makes this special.



Bring Them In


About 2/3 of the 210 children who attended 
Vacation Bible School last night were picked up on a 
bus or van. They're a wild bunch, but God loves each one! 
 

Tuesday, August 6, 2013

VBS


Our church is having Vacation Bible School this week
for K4 - 6th grade.  Last night we had 185 children! 

Songs! Crafts! Bible lesson! Snow-cones! Puppet-show! Prizes!  
And tonight we'll do it all over again! And I'm excited!!!


Saturday, August 3, 2013

Marshmallows!

 3 envelopes Knox gelatin
1/2 c. cold water
2 c. granulated sugar
2/3 c. corn syrup
1/4 c. water
1/4 tsp. salt
1 Tbs. vanilla


Line a 9 X 13 pan w/ plastic wrap 
and lightly grease all over with vegetable oil.
In the bowl of an electric mixer, sprinkle gelatin 
over 1/2 c. cold water. Soak for 10 minutes.
Combine sugar, corn syrup, and 1/4 c. water 
in a small saucepan. Bring to a boil and boil hard 
for 1 minute. Pour boiling syrup into gelatin and 
mix at high speed. Add the salt and beat 
for 12 minutes. Combine vanilla into mixture.
Scrape into pan and spread as evenly as you can.

Cover marshmallow mixture with another piece of oiled plastic wrap and press mixture into the pan. Let mixture sit for a few hours or overnight. Remove from pan. Dredge the marshmallow slab with confectioners sugar and cut into 12 - 20 equal pieces with scissors or a chef's knife. Dredge each piece of marshmallow in confectioner's sugar.

Recipe is from the French Laundry Cookbook by Thomas Keller. 
 

Thursday, August 1, 2013