A Fence in Need

One side of our yard is bordered with the back of a white wooden fence.  It’s hideous, really.  So, I’ve been trying to come up with ideas for improving it’s appearance (with the neighbor’s permission, of course). 

 

We tried planting my cutting garden along the fence in an effort to hide at least the lower portion, but several vines and plants from the other side kept finding their way over, killing out my flowers.  So, it’s time to give up.  I’m going to be moving my cutting garden so we can at least mow the vines that sneak through the fence.  Now, the question remains: how do we make it pretty?

 

When You Can’t Flaunt It, Fake It!

BeachBoy and I live in the historic district, so we are surrounded by gorgeous homes.  For example…

Or, for those who prefer the haunted look…

 

Meanwhile, our house (while old) was built around 1940.  So, compared to the beautiful giants, our cottage is rather….bland.  Among it’s many misfortunes is a 7 x 14 room at the rear of the house which was once a porch. 

Since we moved in 2 years ago, it has been a storage space (while unpacking), a project room (while painting), an office for BeachBoy (set up at least 3 different ways over time), and a den for evening TV sessions. 

Currently, the TV is gone, but it still houses the couch, ottoman, side table, and entry table.  It’s what I like to call a PROJECT. 

So, I’ve decided to turn our little mess into a gem of a library.  Yeah, the location is odd, but it has a large window overlooking the backyard.  And, if I get my wish, it will soon have a new door (french) to let in even more light. 

As wonderful as BeachBoy is, building cabinets and shelving is not on his to-do list…ever.  So, I’m going to have to fake the built in library.

Enter IKEA.

I’m convinced that with a few Billy bookcases, some creativity, and a lot of patience, I can fake a lovely little library, even if I do have to work around the couch for a few more months. 

OK, so a real Georgian would hire out some fancy carpenter to build replicas of the shelves in the other rooms of the house.  But, I’m not from here.  Plus, I’m on a budget.  We’ll see what happens…

 

Beefing Up Our Burgers

BeachBoy doesn’t buy ground beef; he buys ground sirloin.  So, I took a huge leap of faith when I decided to try a new turkey burger recipe this weekend. 

I found this basic burger recipe online and added a few extras to keep it moist and convince BeachBoy that turkey can be even better than beef.

The recipe, created to be used for Weight Watchers users, called for topping it with only tomato and lettuce.  Blah! 

 

Turkey Burgers

• 3/4 lb. ground white turkey (breast meat)
• 1/3 cup shredded pepper  jack cheese (The real recipe calls for plain Monterrey jack….but pepper jack is SO good.)
• 2 green onions/scallions, chopped
• 1 Tablespoon ketchup
• 1 Tablespoon soy sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper (I accidentally left this out.  Oops!  They were still yummy.)

Combine all ingredients except the cheese.  Mix thoroughly.  Then, blend in the cheese.  Form the mixture into patties (about 4).  Grill to yummy goodness!

Extra Ingredients

• Good buns, lightly grilled (They make or break the burger.)
• 1 Tomato, thinly sliced
• Romain Lettuce
• Maple Bacon (2 half length pieces per burger)
• Sliced Pineapple (Grilled and served warm)
• Any remaining shredded cheese (because I just love it that much)
• Special sauce

I wasn’t convinced that Beachboy would like the burger as it was prepared in the original recipe, so I added the above items.  For the sauce, I blended mayo, sour cream, green/red bell peppers, and a bit of pineapple juice.  The mayo and sour cream were about a two to one ratio, with mayo being the heavier amount.  I tossed in a handful of diced peppers and a bit of juice to thin it out. (simply because I knew we’d use less of the unhealthy sauce if it was nice and thin)  Together, all the extras added up to one REALLY juicy burger.

Please pass the napkins!

If BeachBoy, lover of all things beef, says it’s good, it must be!

 

Crushin’ on the Squash

For two and a half years now, BeachBoy has been asking for squash casserole. 

“What?” was my initial response.  For some time, he insisted that it did, in fact, exist.  After living in the south for a while, I was finally introduced to it, and much to my surprise, it was fantastic. 

This particular recipe was a part of the mini recipe book we get following the end of the school year banquet at work.  (That is always a treat by the way, since all the southern mamas make the food!)

I usually halve it for the two of us, and BeachBoy likes it with extra crackers as he is a crunchaholic.

We love that it’s fast, and I love the subtle sweetness that comes out when the squash is cooked.  Squash casserole- who knew!?

 

Yellow Squash Casserole

• 4 cups yellow squash, sliced
• 1/2 cup onion, chopped

Combine the squash and onion in a large skillet.  Add a small amount of water, cover, and cook on medium heat until tender.  Remove from heat when finished, drain, and pour into a 9 x 13 baking dish.

Meanwhile combine in a small bowl:

• 35 round buttery crackers
• 1 cup shredded cheddar cheese (I love sharp cheddar.)

Stir half of this mixture in with the squash and onions.  Then, in a second bowl, combine:

• 2 eggs, beaten
• 3/4 cup milk
• 1 tsp salt
• Ground black pepper to taste (I use about 1/2 tsp)

Mix the above mixture in with the squash, cracker, and cheese mix.  Then, stir in:

• 1/4 cup melted butter

Top the dish with the remaining cheese and cracker mix.  Cube

• 2 Tablespoons butter

and dot the top of the dish. 

 

Bake in a preheated 400 degree oven for about 25 minutes or until lightly golden.

 

Cleaning Up Our Act

There’s something about warm weather that makes me crave fresh fruit and veggies. 

I spent a large part of the evening filling my shopping cart with produce tonight and standing over the counter cutting it up for the week ahead.

Over the next two weeks, I’m ridding our home of all prepackaged or otherwise unheathly food.  (much to BeachBoy’s dismay, no doubt…)  We don’t keep much prepackaged food around, so the switch over will be quick.  I’ve declared this week and next week “Green” weeks in our house, where we will eat only fresh fruits and veggies, rice, and homemade bread products. 

I just couldn’t resist.  It feels so good.

Trust me.  Try it.

 

Everything’s Coming Up Roses

Well, it’s official.  BeachBoy told me I could plant a rose garden.  Better yet, he has agreed to help!

Now, if it would just stop raining…

Since we moved into our cottage nearly 2 years ago, I’ve been dreaming of planting a rose garden, and little by little, I’ve snuck rose bushes into the back yard to help satisfy my longings.  Now that I have official permission, I’ve set my sights on planning a beautiful space with all the charm of the rose garden of the 100+ year old home across the street.  

I’ve already hit the web in search of ideas, flowers, and plans.  I want to incorporate the fence as well as plan for a future arbor.  I recently spent time exploring the David Austin site and fell in love with several of the “Old Roses” featured.  They would work beautifully in our backyard as our cottage is nestled into the historic district.  Perhaps it’s backward, but I’d like to pick out several of the roses before drawing up the plans.  I’m contemplating incorporating my beloved peonies as well. 

Here are a few of last year’s blooms…

 

Confessions of a Non-Vegetable Eater

I must admit, with somewhat pink cheeks, that there were MANY vegetables I hadn’t heard of prior to moving here.  

Today, while visiting with my brother who was in town for a flight layover, I , I laughed at the fact that he, too, was a bit of a vegetable virgin.  As he asked what several of the vegetables on the menu actually were, I started to wonder how many I discovered during my first months here.

First, there are the beans…or peas.  I had NO idea there were so many kids.

-Black-eyed

-Pinto

-Butter

-Lima and baby lima

-Purple Hull

-Black

-Red

Kidney

The list seems endless around here.  I always thought there were two kinds: baked and soup.  At least, those were the only two kinds served in our house!   I’m still trying to recover from the fact that they eat them with RICE around here.  There is something very strange about that.

“What are those?” he asked as a waitress walked by.  Ahhhh, how could I leave out the greens.  I never realized people ate these, and I certainly hadn’t heard of them.  The only place I’d seen spinach was on old episodes of PopEye!

-Collards

-Turnip

-Mustard

 

Then, there are all of the other random veggie friends.

-Turnips

-Rutabagas

-Squash in so many forms and so often casserole

-Tomatoes, just sliced and sitting on your plate

 

 

So, how is it that I managed to escape the plight of vegetable consumption as a child?  My mother only made two kinds, as my brother and I laughed today: corn and green beans.  On occasion, she made a third, hominy, but as he said at lunch, “It’s really just another type of corn!”

This is the advantage of being raised by someone who doesn’t like veggies!   Thanks, Mom!

 

Southern Charmer

Yesterday, one of my students asked me whether I like the north or the south better.  I diplomatically explained that I like each for different reasons.  He stared at me for a moment, then with a look of determination said,

“Well, I know could NEVER live in the north.  They don’t have fried food up there!”

 

I had to chuckle, for just last week, BeachBoy ordered a meal at a local, family owned restaurant, and it came with fried green beans!  I’d never heard of such a thing!

 

Carving Up Some Southern Hospitality

I love to plan parties, but when it comes down to it, I’m quite shy. So, playing the role of hostess can be a challenge.

However, last year was our first fall as residents of our new town, and we decided to make it a home by starting a family tradition.  And so, the annual Pumpkin Carving Party was born. 

Now,  I’m planning the current year’s party, which is just two short weeks away. In only its second year, our annual event has tripled in size.  This presents both planning challenges and the opportunity to try out some new tricks.

Here are some ideas I’ve been pondering.

Every party needs a welcoming entry.  This one is sure to set the mood for our event. 

 

A monogram carved pumpkin lets new guests know they have found the right house.

This year will require many more pumpkins than last and will involve a host of new guests.  To introduce them to the set up and to encourage them to settle in, I’m going to fill a wheel barrow with pumpkins, along with a sign inviting them to select their pumpkin for carving. 

 

The house smells delicious when guests arrive to the scent of mulling cider.  This year, I want to come up with an interesting way to serve the warm treat after dark.

On-the-move treats for the kids are a must.

 

  

I love the idea of pumpkins serving as bowls.

 

A peppery centerpiece greets guests who move inside to escape the chill.

 

Who says pumpkins can’t be elegant?

 

As the yard darkens, candles will light the area.

 

Bags of carving tools (carver, sharpie, candle, matches, personal garbage bag) worked well last year when it came time to begin carving.  Guests simply picked up a bag, grabbed their pumpkin, and went to work.  They will definitely be used again this  year! 

 

Other must haves:

• Wipe-friendly or disposable table cloths (This makes clean up much easier!)
• Increased table space (We bumped elbows last year.)
• Family friendly party music
• Torches (for added light after dark)
• Wipies for sticky fingers
• Large spoons for scooping

 

From the Kitchen: Farewell, Summer!

The time has come to say farewell to Summer.  As Fall finds its way to the South, Beachboy and I are quickly slipping in a few Summer favorite on the fleeting warm nights.

This Summer, we developed a new favorite meal: Greek Pork Chops and Summer Couscous.  They aren’t as authentic as the food at the Greek gryo restaurant down the street from Beachboy’s office, but what man can resist meat straight from the grill? 

As Beachboy cooks, his Wal-Mart grill becomes this. 

I like to make fresh hummus for us to snack on while the meat grills. Here is a great recipe and demonstration for hummus.

This one keep you walking light on your active summer nights or a pleasantly warm Fall evening.

 

 

GREEK PORK CHOPS with CUCUMBER SAUCE & SUMMER COUSCOUS

 

Ingredients:

Pork

• 4 thin-cut boneless pork chops
• 1 small onion, chopped
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh parsley
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1/4-1/2 c. Extra Virgin Olive Oil

 

CUCUMBER SAUCE:

• 1 small tomato, seeded and chopped
• 2/3 cup  plain yogurt
• 1/2 cup chopped seeded cucumber
• 1 tablespoon finely chopped onion
• 1/2 teaspoon lemon juice (or more, if desired)
• 1/2-3/4 tsp minced garlic 
• Dash of salt and pepper

Directions: 

In a large  plastic bag or shallow dish, combine the oil, onion, lemon juice, parsley, garlic, thyme and pepper.  Add pork, seal bag, and turn to coat. Refrigerate over night or for several hours.

In a small bowl, combine the cucumber sauce ingredients. Cover and refrigerate until serving. Serves: 4

 

 Summer Couscous

   Ingredients:

• 2 medium carrots, diced 
• 1/2 cup diced celery
• 1 medium onion, diced
• 1/4 cup julienned sweet yellow pepper
• 1/4 cup julienned sweet red pepper
• 2 tablespoons extra virgina olive oil
• 1 medium zucchini, diced
• 1/4 cup minced fresh basil or 4 teaspoons dried basil
• 1 clove garlic, minced
• 1/8 teaspoon pepper
• 1/4 tsp. thyme
• Salt, to taste
• Hot Pepper Sauce, to taste
• 1 cup uncooked couscous
• 1-1/2 cups chicken broth

Directions:

In a large skillet, saute the carrots, celery, onion, garlic and peppers in oil for 5-6 minutes or until crisp-tender. If desired, add kosher salt to the veggies while they cook.  Add the seasonings and remaining veggies; mix well. Stir in the couscous. Add broth and bring to a boil. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork and serve immediately. Yield: 4 servings.

Drain pork and discard marinade. Place on a preheated grill. Cook until juice run clear, turning only once.

Serve warm with chilled cucumber sauce. 

(Recipes adapted from Taste of Home)

 

Thanksgiving with a Twist

This year, Beachboy and I are giving up on the idea of having everyone over for Thanksgiving.  His 3 brothers are in the habit of being with their in-laws for the holiday, so we just aren’t going to push the envelope. Instead, we’re planning an evening picnic at their favorite park for the day AFTER Thanksgiving.  Since everyone will be traveling, I’ll be stuck making all of the food again this year.  That said, we too will be traveling almost an hour to reach the park.

The challenge? Planning a menu with a Fall flair without screaming of Turkey and stuffing or causing travel challenges. 

Here are some recipes of interest I have found so far.  Do you have any ideas to add to the list?

 

Pumpkin Cheese Ball

 

 

Katie posted this yummy chicken, and Beachboy and I are both smitten with it.  I’m considering traveling with the bag of marinade & meat and throwing on the grill when we get to the park.

 

 

 

I wonder if CLSTAR’s pretty potatoes could be made on the grill instead of in the oven.

The other option is Pioneer Woman’s Crash Potato- an instant hit with Beachboy and a recipe which could be converted to the grill.

 

Martha’s Corn, Bacon, and Scallions looked like a warm but light side dish option.

 

Or, we could do a grilled version of her Zucchini with thyme, grilling them on skewers instead of roasting them.

 

What’s for dessert?  Well, you’ll have to come back for a special recipe which I’ll be posting soon.  Beachboy took me to an orchard this weekend for fresh apples, and I have an apple cake recipe which I can’t wait to try out!

 

Pecan Pumpkin Cookies: A Taste of Home

The gym seems to inspire strange things for me….like thoughts of cookies.  As I was walking out earlier this week, I spotted a pumpkin cookie recipe on the bulletin board and thought I’d give it a try.  It was good, but it was a bit too healthy for everyday use.  So, I set off to come up with a more indulgent cookie.

After pouring through piles of recipes, combining ideas, and a bit of taste testing, I came up with one that reminds me of home yet meets some of Beachboys daily needs: lemon and pecans. 

This is our pecan tree’s nonproducing year, but I have  a freezer filled with nuts from last season, which are deliciously fresh and tender.  It really does make all the difference.

A quick-reference recipe appears below the step-by-step photos. 

 

The Flavors

A few notes:

-I know immitation vanilla is cheaper, and I’m the queen of generic brands.  But, please….please…use real vanilla extract.  It really does improve the taste of your cookies. 

-There is simply no substitute for fresh lemon juice. Trust me.

 

Wet Ingredients:

Cream 1/2 Cup of butter with 1 cup of brown sugar and 1/2 cup of granulated sugar.  Slowly beat in 2 eggs. Then, add 1 tsp. of lemon zest and 1-1/2 tsp of fresh lemon juice. 

 

This is my favorite kitchen tool.  Not only is it easier to collect the zest from the zester than a grater, but it’s also great for stripping peels for dressing up your dishes. 

 

In a small sauce pan, cook 1 cup of pumpkin with 2 tsp. of vanilla extract and 1/2 tsp. of cinnamon.   Now, here’s where I have to get honest.  You don’t reallyhave to cook these ingredients before adding them.  In fact, you don’t even have to have the cinnamon.  However, my sister always insists that I leave out special steps when giving her recipes, so I’m sharing this step.  Don’t tell her, but I do this just as much to make my house smell nice as to take the metallic edge off the canned pumpin.  What can I say, I just like the smell of cinnamon and vanilla.  Regardless, be careful not to burn or dry out your pumpkin. 

 

After the pumpkin mix has cooled, you can add it to the sugar blend. 

 

Dry Ingredients:

 

 

Now on to a pet peeve: flour.  I can still remember my home economics teacher insisting that we not level our flour, and to this day, I disagree.  I like to know I have the exact amount, and if I’m risking compacting it, so what! So, get your finger ready to level off 2-1/2 cups (exactly!) of flour.

 

To the flour, add 2 tsp. of baking powder, 1 tsp. of baking soda, and 1 tsp. of salt.  For a bit of flavor, mix in 1-1/2 tsp of pumpkin pie spice (yum!) and 1/4 tsp. of ginger. 

 

Unlike my mother, I insist on mixing my dry ingredients in a separate bowl.  Listen to me carefully: It’s worth washing an extra bowl.  I repeat, it’s worth washing an extra bowl. 

 

Slowly add the dry ingredients to the pumkin-sugar mixture.

 

Finally, add in 1-1/3 cups of chopped pecans. (I strongly recommend the ones from my backyard, but do what you have to do.)

Isn’t that just divine.  I can hear it screaming my name.  Eat me! Eat me!

 

Now, after a quick taste test  greasing your baking sheet, drop the dough on by the heaping teaspoonful.

 

Bake your yummy goodness at 350 degrees for 12-14 minutes, and try to pass the time productively with a bowl of ice cream or something, for goodness’ sake.

 

Pull out those bad boys and grab the frosting!

I like to top them with a dollop of homemade butter-cream frosting and a pecan…but that’s just the girl in me.  I can’t resist a cute gooey cookie.  Beachboy prefers his plain so he can savor the pecans.

 I think I’ll go have a cookie in his honor.

 

Pecan Pumpkin Cookies

Cream Together:

• 1/2 Cup Unsalted Butter
• 1 Cup Brown Sugar
• 1/2 Cup Granulated Sugar

Add:

• 2 Eggs
• 1 tsp. Lemon Zest
• 1-1/2 tsp. Fresh Lemon Juice

On the Stove top, Cook:

• 1 Cup of Canned Pumpkin
• 2 tsp. Vanilla Extract
• 1/2 tsp. Cinnamon

Let the pumpkin mixture cool, then add it to the sugar mix.

Meanwhile, in a separate bowl, mix:

• 2-1/2 Cups All Purpose Flour
• 2 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1 tsp. Salt
• 1-1/2 tsp. Pumpkin Pie Spice
• 1/4 tsp. Ginger

Slowly add the dry mix to the pumpkin-sugar blend. 

Stir In:

• 1-1/3 Cups Chopped Fresh Pecans

 

Drop cookies onto a greased baking sheet and bake at 350 degrees for 12-14 minutes.

 

Frosting:

• 1/2 Cup Butter
• 2 Cups Powdered Sugar
• 1-2 tsp. Fresh Lemon Juice (to taste)
• 3 Tb. Milk or Cream
• Small Splash of Vanilla Extract

If you don’t like the texture created by the lemon juice, try extract or zest.

 

Thinking Ahead: Cookie Swap

I’m worse than Walmart.  It’s not even Halloween yet, and I’m already I’m planning for Christmas.

Or, maybe the real problem is that I went shopping for Halloween supplies at Walmart last night and walked through the Christmas section to get to where I had to be.  Yes, that’s probably it… 

Either way, I’m thinking of Christmas.

Christmas is THE holiday for my extended family, particularly for my dad.  So, it comes as no surprise to me that I have an internal need to begin a Christmas tradition now that BeachBoy and I (3 Christmases into our marriage this year) are finally feeling settled in our first real home. 

And then I thought….What better way for a baking maniac to celebrate Christmas than with a cookie exchange! 

So, the planned has kicked off, and I wanted to share with you some things I’ve found along the way.

 

Cookie Exchange Ideas

I have to start with Robin’s Cookie Exchange as her rules made me giggle. 

Does that scare you like it scared me?  There is a lighter version of a planning time line at AllRecipes.

OK, I’ll be honest.  When it comes to planning, I prefer to think of the “cute” side of things instead of the logistic.  So, at the moment, my thoughts are of cookie containers and decorations.  Here are a few ideas.

 

 

These mulling spices would make a great favor.

 

Right now, I’m considering making centering the party around an afternoon tea, since that’s what people who actually have cold weather drink in December. 

I’d love to do an all white event.

More thoughts to come…

 

 

Pumpkin Carving Party Photos

Last night was our 2nd annual pumpkin carving party.  Here are a few pictures I snapped while I prepared everything. 

 

Since we’ve had a house guest for the last week and a half, the day of the party was a busy one.  I completed all of the preparations that day, from the cooking to the cleaning.  (I don’t recommend trying it!)  The kitchen was overflowing with supplies.

But, they were all used by the end of the day. 

Each family gets a carving kit, including a bowl for the seeds, carving tools, wipes, a sharpie, and a candle. 

 

This year we set up one table for the food and another table for appetizers, which we placed near the grill so the chef could mingle, too.  The remaining tables were used for both eating and carving. 

Casual Appetizers: Cayenne Cheese Spread and Crackers, Stuffed Jalapenos, Sausage Mummies, Cheese, Vegetables/Dip. 

 

The pumpkin station included sticky notes so guests could select their pumpkins as they arrived.  The kids loved picking out the pumpkins!

See you next year!

 

From the Orchard: Apple Walnut Cake

Earlier this month, BeachBoy took me to the state Apple Festival.  After I recovered from the discovery that the festival did not include apples, he drove me to the orchard to get my fix.  Two pecks of apples later, we headed home.  I was anxious to start baking, but I managed to save a few apples to make apple-walnut bunt cake for our pumpkin carving party. 

When BeachBoy saw me in the kitchen the morning of the party, he commented, “Are you SURE you want to try out a new recipe today? What if it’s terrible.”  I didn’t dare tell him I hadn’t made a bunt cake before and that it might not only be terrible but also a mess.  Luck was on my side though.  The cake turned out both beautiful and tasty.  It was a hit, and I can’t wait to make it again next fall.

Try the cake and sauce warm for a real treat!

 

Apple Walnut Cake with Homemade Caramel Sauce

Cake Ingredients

• 3 Eggs
• 1 cup of Vegetable Oil
• 1 Tablespoon of Vanilla Extract
• 2 cups of Granny Smith Apples, peeled and shredded
• 2 cups of Sugar
• 3 cups of All-Purpose Flour
• 1 Tablespoon of Ground Cinnamon
• 1 teaspoon of Baking Soda
• 1 teaspoon of Salt
• 3/4 teaspoon of Ground Nutmeg
• 1/2 teaspoon of Baking Powder
• 1 cup of Chopped Walnuts

Beat eggs, oil, and vanilla.  Add apples and sugar, and beat an additional minute.  Combine dry ingredients and add to the apple mixture until well blended.  Stir in walnuts. 

Pour the batter into a greased/floured 10-inch bundt pan and bake at 325 degrees for 50-60 minutes.  Cool for 10 minutes before removing the cake from the pan to a wire rack.

Sauce Ingredients

• 1/2 lb butter
• 1-1/2 cups brown sugar
• 2 teaspoons vanilla
• 1/8 cup milk

Melt butter in a sauce pan over low heat.  Add remaining ingredients, stirring to blend.  Bring to a boil and boil for 2-3 minutes.  Remove from heat. 

Poke holes in the cake, and pour sauce over the surface.  Remaining sauce can be served with individual slices of cake.

 

Thinking Back: Pancake Mornings

 

This week, my elementary school students and I have been writing about small moments we have shared with our grandparents.  My moment, of course, was about food.  I thought I’d share it with you. 

A Golden Feast

 

                Sun beams tickle my nose as they dance through the lace curtains my grandma and I picked out together last summer.  I stretch as I yawn, my toes pressing deeper into the embrace of a homemade quilt.  Morning always comes early at Grandma’s house, but somehow I still wake refreshed.

As I listen, I hear the clamoring of pans in the kitchen, just down the hall.  A sweet smell greets me.  It’s a pancake morning.  Knowing the sound of Grandma’s work well, I recognize her pancake dance is well underway, with her tiny feet fluttering back and forth between the stove and sink. 

            Pushing the satin edge of the blanket down from my face, I slip out of bed and scurry to the kitchen.  Grandma’s famous Texas-sized pancakes glisten like the sun on her blackened griddle.  They call my name with their sizzling hiss. 

            From behind me, I hear Grandpa shout in from the living room, his voice rising above his banjo to let Grandma know she’d better make me two.  Apparently, I look especially hungry.  Sounds of “K-K-K-Katie my pretty lady” float in as he winks at me.

            Within moments, we sit shoulder to shoulder at the table, Grandma and Grandpa on their pink-padded chairs, me teetering on the coveted painted-spattered stool.  My pancakes’ otter-like flippers dangle over the edges of my enormous plate, daring me to devour them. 

            Grandpa smiles knowingly as he sips his coffee.  He doesn’t need a plate of pancakes, for while I can confidently smear pounds of butter and drizzle oceans of hot syrup over the steaming cakes, I can never finish Grandma’s golden feast.  The reward of placing the order will soon be his.

 

Join the Challenge!

The Ultimate Fall Cleaning Challenge has started! 

 

Ultimate Cleaning Challege: Day 1

The Hyper Homemaker posted this to-do list for today’s portion of the Ultimate Cleaning Challenge.  Luck was on my side, though, because it turned out that I started reorganizing all of my kitchen cabinets last night.  Here is what I’ve already finished due to my Friday-night cleaning.  Having a jump start will leave me time to do some extra projects I have planned (below). 

Day 1 – Conquering the Kitchen

Make sure daily is done:
- Clear off all counter tops
- Load dishwasher
- Handwash any dishes needed
- Wipe down sink
- Wipe down stovetop
- Wipe down all the counters
- Swiffer the floor

Pantry
- Take everything out of the pantry.
- Wipe down shelves.
- Toss old items and donate unused good items.
- Repackage all messy items into nice containers. (STARTED)
- Place all items back into the pantry in an organized fashion. (STARTED)

Fridge
- Take everything out of the fridge and freezer (placing items in a cooler with all the remaining ice.
- Scrub down the inside and outside of the fridge, shelves, doors, ice maker and freezer.
- Replace water filter if you have one.
- Clean fridge condenser coil.
- Toss old or useless food.
- Place everything back into fridge in an organized fashion.

Cabinets
- Take ALLL your items out of all your cabinets and drawers. Yes… ALL! (HALF DONE)
- Wipe down the inside of all cabinets and drawers.
- Wipe down the inside of all containers such as utensil holders.
- Store items not used in over 6 months, or summer seasonal items. (Started)
- Thinking logically (ie – potholders next to stove, towels next to sink), try to put everything back in a more useful and purposeful place, and in an organized fashion.
- Scrub down the cupboard exteriors, from to of the kitchen to bottom.

 

Since BeachBoy and my father-in-law are out of the town this weekend, I have the house to myself.  So, I should have the time and space to be productive.  Adding to the list above, here is my dream list for Saturday:

• Purchase/Hang new shelf in laundry closet/pantry.
• Purchase containers for baking products, fill, and mark.
• Reorganize laundry closet/pantry
• Purchase/fill/label containers for seasonal/party items
• Drive unused items to Goodwill
• Finish sewing kitchen curtains/rehang
• Dust items on exposed shelf

The boys made quite a mess in the kitchen before leaving, so I have my work cut out for me!

 

Husbandless Project: Building a Pantry

Day 1: Ultimate Fall Cleaning Challenge

 

The only non-bedroom closet in our home besides our linen closet is the laundry closet, located in the breakfast room.  For some time, I’ve been asking BeachBoy to stack the washer and dryer to allow for shelving.  But, my personal motto with home projects is: when at first you don’t succeed (with asking)…do it yourself. 

So, today I tackled the laundry closet, installing two additional shelves and completing the task of organizing everything. 

Now two weeks into having BeachBoy’s father living with us, and after the resulting choas of a party, our laundry space looked like this when I started this morning:

Without a doubt, it was a disaster.  But, I couldn’t help but see the potential of the unused space.  So, I started the task of taking EVERYTHING out (thus destroying my kitchen).

Then, I hung two more shelves, which I purchased at Lowes and had cut to size.

BeachBoy would tell you I simply wanted an excuse to use the drill again since I’m rather addicted to it.  But, really, what house doesn’t need more shelves?

These Anchor-Hocking jars were next on my list.  I filled t hem with all of my baking supplies and marked them accordingly.  I can’t help it.  I hate the look of packaged food. 

Then it was on to the cleaning supplies.

Finally, some plastic bins from my morning trip to Walmart topped of the closet, holding picnic, party, and seasonal supplies. 

The result…a refreshingly organized space that holds nearly 3 times what it originally did. 

I can’t wait for BeachBoy to get home now! He’s going to love it!

What’s next on my list?  Painting this space!

 

Ultimate Cleaning Challenge: Calling in Sick

The end of the first day of Katie’s Ultimate Cleanihng Challenge found me more organized and sick…with the flu.  After two days in bed, I’m starting to feel a bit more alive, and I’ve had plenty of time to consider what I could clean while still sick.  Rachel’s post about organizing gave me the perfect idea!  From the couch, I can shred papers, cleaning out the 2 filing cabinets BeachBoy has nearly filled.

So, I’ve made myself a cup of hot tea with honey, have pulled up the shredder, and am set to get back in the game…from the bench.

 

A “Chili” Fall Day

 

 

I love chili.  I love spicy chili.  I love making chili from scratch.  BeachBoy?  Well, he likes soup, but only when it’s cold.  And, tomatoes and spicy foods both give him heartburn.  So, chili is a rare treat.

However, earlier this year, I was given a chili kit by our school’s parents’ club.  With a rainy forecast looming, I thought this would be just the week to try it out. 

 

They had packaged it in a cute little bag with a note that it was “great for gift giving.”  With the holidays drawing near, I thought I would share their tasty idea with you.

Here is the ‘gift giving’ version of the recipe, as it was printed on the bag.

Taco Chili Mix

• 1 cup of dried kidney beans
• 1/2 cup of dried pinto beans
• 1 (1.5 oz) package of taco seasoning mix
• 1 (1 oz) package of buttermilk salad dressing mix
• 3 Tablespoons of dried minced onion
• 1 tsp. chili powder
• 1/4 tsp. ground cumin
• 1 1/2 cups tortilla chips

Directions for assembling gift bags:

In a 1 qt. jar (or bag), layer kidney and pinto beans.  In a small bowl, combine spices.  Place seasoning mix in a plastic bag or wrap in plastic wrap.  Add the enclosed mix to the jar (or bag).  Put chips on top.  Cover the lid of the jar with fabric and ribbon.  Don’t forget to include the recipe.

 

Directions for making taco chili:

Ingredients

• Bean mix
• Spice Packet
• 3 cups water
• 1 (14.5 ox) can diced tomatoes and green chilies
• 1 (15 oz) can tomato sauce
• 1 (6 oz) can tomato paste
• 1 lb ground beef, cooked and drained

Directions:

Cover beans with water and soak for 8 hours or overnight.  Drain and add to a dutch oven or pan.  Add remaining ingredients.  Bring to a boil, reduce heat, and simmer for 2 hours or until beans are tender.  Serve with tortilla chips, grated cheese, and a dallop of sour cream. 

 Chili: It’s not pretty, but it’s good!

 

The Once a Year Potato Soup

I call it that, but I must confess: I’ve made it twice this year, and it’s only November. In my defense, I gave 3/4 of the first batch away.  But still….

All year I wait for cold weather to arrive so I have an excuse to my “soup is for cold weather” believing BeachBoy.  I suppose Floridians don’t eat much soup, then.

However, I reserve this to a once-a-year recipe since it is so very unhealthy…but oh so good.

I must warn you though.  Since this is my recipe, the measurements are quite, um, loose.  Just ask my sister. 

This week, my humble potato soup got the coveted Southern nod of approval: from a ten year old….but still.

Once a Year Potato Soup

• Roughly three pounds of chopped potatoes (I usually use the better part of a bag.), cooked until soft in heavily salted water, along with black pepper
• 1 package of bacon, cooked and crumbled
• 4 green onions, chopped, in their entirety
• 1 1/2 packs shredded colby/monterary jack cheese blend
• 3 cans cream of potato soup
• 1 quart of half and half  (a sad attempt to ‘lighten’ this up)
• 1 pint of heavy cream
• 1/4 cup butter
• 1/4 cup flour
• Up to 1 tsp. Tabasco, to taste
• 1/2-1 tsp white pepper
• Roughly 3/4 tsp garlic powder
• 1 – 1 1/2 tsp kosher salt
• 1 Tablespoon dried parsley

 

Cook bacon and potatoes and set aside. I like to cut my bacon in half before cooking it. 

Heat the soup and creams, whisking until smooth.  Stir in spices, salt and Tabasco.  Melt butter and combine with flour.  Whisk the flour mixture into the cream base and continue to heat while the soup thickens.  Add cheese to melt.  Stir in bacon, potatoes, onions, and parsley.  Simmer until heated through.  Serve with additional cheese, sour cream, bacon, and chives, as your BeachBoy desires.  Or, eat it plain and claim to be eating light. 

This makes a great dipping soup, if you are looking to add some bread to your meal for extra carbs.  I know those are popular these days.  Lucky for you carb-cravers, this recipe makes a large batch.

 

Almond Chream Cheese Bundt: Now that’s a Saturday morning

Earlier this month, I had the chance to attend the Taste of Home Cooking School  when it held a show in our town.  The first recipe they demonstrated smelled so good that I had to try it.  It’s a quick, easy fix, which is great for those busy house guest filled mornings that happen so often this time of year.  A twist on Monkey Bread, it’s a crowd pleaser, for sure!

Almond Cream Cheese Bundt

• 1 cup sliced almonds, divided
• 1 package cream cheese (chill in freezer)
• 1/4 cup sugar
• 1/2 tsp ground nutmeg
• 1/2 tsp. ground cinnamon
• 24 frozen dinner rolls, thawed but cold
• 1/2 cup butter, melted
• 1 cup packed brown sugar

Glaze

• 1 Tablespoon butter
• 1 cup powdered sugar
• 2 Tablespoons water
• 1/2 tsp. almond extract

Directions:

Coat a 10-in bundt pan with cooking spray.  Sprinkle with 1/4 cup of almonds and set aside.  Cut cream cheese into 24 equal cubes. In a small bowl, mix the sugar, nutmeg, and cinnamon.  Roll cream cheese cubes in the sugar mix to coat completely.  Wrap a roll around each cream cheese cube to enclose.  Then, coat the rolls in the sugar mixture until coated. 

Place 12 of the rolls in the bundt pan and sprinkle with an additional 1/4 cup of almonds.  Combine the butter and brown sugar and microwave until the sugar is dissolved.  Pour half of the sugar mix over the rolls in the pan.  Then, layer the remaining rolls over the sugar mix.  Sprinkle with remaining nuts and any remaining spice or sugar mixes.

Cover with plastic wrap and let rise in a warm place until the rolls reach the top of the pan.  Remove wrap and bake at 350 degrees for 45 minutes. When rolls reach the desired color, cover with foil for the remainder of the cooking time. 

Immediately invert the bundt pan onto a serving dish. 

On the stovetop, combine the butter, sugar, water, and extract to create the glaze.  Stir until melted.  Then, drizzle the glaze over the warm bread.  Serve warm immediately or let rest to serve cool.

Yield: 12-14 sticky servings

 

When in doubt, go southern…

Thanksgiving was, well, an adventure.  Beachboy and I had a house filled beyond capacity as 13 of us piled inside for 4 days.  That’s a lot of mouths to feed, especially when you’re making all the food alone. 

((We had planned Thanksgiving as a day-after celebration to be held at a local park, but the weather had other ideas– namely rain.  Nonetheless, we needed a picnic menu to feed a crowd))

What does one make for a southern style holiday the day after said holiday?  Needing a hearty side, I dug through my recipe pile and pulled out a simply written recipe I’d snagged from a Georgia Peach in 2001 while she was a host-family for my church’s inner-city ministry project. 

It was a hit, just as I remember it being at the Peach’s house, so I’m passing it along to you.  Enjoy the simplicity of her ‘from memory’ recipe. It will be typed as written.  (Trust me, you can’t mess this up.)

Potato Salad

• 4 lbs. New Potatoes
• 4 Ribs of Celery
• 1 Small Red Onion
• 1 1/4 tsp Lowery’s Season Salt
• 2 tsp. Salt
• 1 tsp. Coarsely Ground Pepper
• 1 1/4 cup Sour Cream
• 1/2 cup Mayo
• 1/4 cup Red Wine Vinegar

Use new potatoes–do not overcook.  Chop celery and onion.  Mix all ingredients–best if it sits overnight.

 

Needed: Cheap Christmas Centerpiece

I’m always looking for ways to show Beachboy that I actually use all of the dishes I have in boxes.  This year, he was sweet enough to let me “adopt” a table for our church’s Christmas party.  I’ve no doubt that he knew all along that it would be both messy and time consuming (as I tend to do a lot of thinking out loud…in his ear).  Nonetheless, he said, “Sure, honey.  Just don’t buy anything.” 

Right.

That would be great except all of our Christmas dishes are gold, along with NOTHING else we own.  That makes finding a centerpiece a bit of a challenge.  I scavenged through old boxes of decorations and found that, we did, in fact, only have blue and silver decorations. 

So, I called upon my teacher-brain for a cheap backup plan and headed to the backyard armed and dangerous.

Our scrubby tree needed trimming, so I thought, why not?

 

Trees…trees….think…

“…and a partridge in a pear tree!”

Maybe my habit of randomingly singing songs with words I hear isn’t so bad afterall. (Well, OK, it is, but still.)

I decided to make a pear tree for the table, but really, the scrubby tree was quite ugly.  Since the problem was that nothing matched the dishes, I figured a cheap can of spray paint would do the trick. 

  

So, I set to work spraying the branches while my fingers shook from the cold air. 

 

For good measure, I sprayed a few branches I had stripped, as well as a few still clad in leaves and berries. 

(Now, this is the part where I cross my fingers and hope the leaves don’t wither up and fall off before the party since I can’t exactly stick them in water.)

A few old Christmas bulbs from my college years later, and…

 

 

The decorations on the light fixture look like they are in the branches, but you get the idea.

After packing up all of the Christmas dishes, I rushed off to the church only to realize that the tables weren’t wide enough for centerpieces.  What? !

I ended up offsetting the vase so it would fit and everyone could still talk.  Then, it was time to hang the pears and the partridge. 

 

Done. 

Gold may not be my favorite, but it worked out in the end. 

 

Going Bananas

BeachBoy was out of town this weekend, and that always drives me to cook. 

I’ve been patiently waiting for the bananas on our counter to ripen for use in muffins.  Well, I’ve been somewhat patiently waiting.  I ate two of them.  While BeachBoy was out of town this weekend, I thought I’d make a yummy breakfast muffin for us to eat in the car on Sunday morning.  In our haste to make it to the nursing home before church services, there is never time to eat.  So, I’m constantly on the lookout for ‘on the run’ recipes. 

The recipe below is an adaptation of this banana muffin recipe.

Since I don’t have anyone to eat dinner with tonight, I think I’ll boil a pot of tea, squeeze in some lemon, and grab a warm muffin. Mmmmm…

Banana Muffins

• 2 ripe bananas, mashed
• 2 green bananas, mashed (unless you’re more patient than I am or prefer them ripe)
• 2/3 cup white sugar
• 1 egg, slightly beaten
• 1/3 cup melted butter
• 1 tsp. baking soda
• 1 tsp. backing powder
• 1/2 tsp. salt
• 3/4 cup all purpose flour
• 3.4 cup whole wheat flour
• 1 cup chopped walnuts
• 1/2 cup dried cranberries (sliced)

Mix together the bananas, sugar, butter, and egg.  Stir together the flours, soda, powder, and salt.  Combine.  Stir in nuts and berries.  Pour mix into a greased muffin tin and bake for 20 minutes at 350 degrees.  Makes 12 muffins.

 

An attempt at fitting in…well, sort of…

Around here, baby showers seem to provide only two options:

1. show up with a gorgeous outfit from an expensive baby boutique

2. make a fabulous smocked or knitted outfit that looks like option 1

www.oneofakindkid.com

www.ziaandtia.com

 

 

Well, let’s just say that I learned the hard way.  As a result, for two years now, I’ve dreamed of learning to smock.  I’ve even had motivation- I’m gaining a neice in just 4 short weeks.  Alas, it’s not something you learn from a book.  The pictures don’t help enough, and they all assume you know certain key steps.

Sooooo….for the two upcoming babies in my piece of the world, I’m turning to Simplicity (in more ways than one!).  If you can’t make something southern, make something vintage!

 

I’ve also been wanting to make baby booties, since happening upon this pattern last year.  So, I’ll be adapting a 3rd Simplicity pattern using some of Heather’s darling ideas. Check out this Flickr group for more cute shoes than you can imagine!

I’ll be sure to post the finished dresses and shoes soon!

 

Summer is here!

At last, summer break is here!  To me, that means one thing: the gift of time.  Time to be a wife again. Time to be home. Time to get things accomplished.  Time to cook.

The great challenge we’ve discovered since moving here is avoiding the “Southern Comfort Food” trap, and boy is that tough! When you add that to the fact that life here moves at a slower pace, we’ve found ourselves expanding.

BeachBoy and I love to meal plan, but during the school year meals have to be fast.  It’s unusual for me to get home before 6:30, and when I do finally make it home, we’re both starving.  So, summer break is a long-awaited time of rest for us.  It affords us the chance to enjoy cooking and trying new recipes. 

Since I’ve been hitting the gym with a friend for the past few months and I’m trying to help BeachBoy along, too, my goal for the summer is to keep our meals light and healthy.  Heavy foods keep us from running in the evenings, which is not good!

So…here is the menu for the week, beginning on Thursday due to my shopping schedule:

• Thursday- Spianch and herb salad tossed with strawberries, pepper jack cheese, and herb grilled chicken; half a baked potato each; squash casserole (because the one lonely squash was near death. ha!)
• Friday- Tilapia with lemon parsley sauce over whole grain rice blend; italian style green beans
• Saturday- Fiesta party with friends from church!
• Sunday- Parsley chicken, fresh fruit, garden salad
• Monday- Grilled pork loin with mango salsa; garden salad; sauteed zuchinni
• Tuesday- Greek salad; mini grilled pitas with tomato and olive pate
• Wednesday (meatless day)- 5 bean soup (crock pot day since I’m headed to work); french bread

(I suppose I should note that when we have chicken, BeachBoy and I split a breast.  On pork nights, we have one thin-cut boneless chop each or one thin slice of loin.  As for fish, we eat one filet each.  Limiting meats to decent portions is tough!)

Lu