Chalkboard Table for the Wee Ones

This idea has been floating around in my head for some time now, and now that we have a grandchild, it seems that it was time to put idea to paper. I want to have a kid-size table made (Dan, that's your job) that has a chalkboard paint (red) on the surface to draw on, with a bowl in the center to put the chalk and chalk erasers in. This table would have lots of fun colors and would be painted by me. Where I'd put this adorable table, well, let's just say that I'd find a place!

I'm sure there are lots of places to find red chalkboard paint, but I've read lots of good things about this particular brand of paint. Check out all the other colors Tilano Fresco has.

Luscious Lemon Bar Cookies

This is an excellent cookie recipe!!! Perfect for when you're craving a cool tasting dessert.

Crust:
1 cup soft butter
1/2 cup powdered sugar
2 cups flour
Dash of salt

Filling:
4 beaten eggs
2 cups sugar
1/4 cup flour
6 tablespoons lemon juice (or real lemon)

Combine crust ingredients and mix well. Press mixture into 9x13" pan. Bake 350 degrees for 15 minutes or until browned. Combine flour, sugar of filling, and mix in beaten eggs and lemon juice. Pour onto slightly cooled crust. Bake for 25 minutes or until set (cake can take longer). Cool and sprinkle with powdered sugar. Can do ahead.

Preparation time: 30 minutes

Yields: 3 dozen

Coyote Ghost

This is one of those either you're a believer or a sceptic. Trust me when I say this, but I've looked for every possible reason why things happen around this house, and not to point at ghosts as the explanation. So nine years later things STILL keep happening around here. Our home was new construction when we moved in, but the land was part of a very old farmstead that died over the years, until they slated tracts of it for this and that. So no, there wasn't a murder in our home or anything bizarre like that, what there was, and still is, are things of an unexplainable nature.....albeit ghosts. Quite some time ago Dan asked me to start documenting EVERY occurrence that happened, and I do so to this day. When these incidents first happened, I pretty much would say, hmmm, and let it be, with an occasional mention to Dan. It wasn't until someone (not in solid form) tugged on Dan's shirt (no one was remotely close to him at the time) that he became a believer. Anyway, things have been quiet for the most part for the past couple of years, with just the occasional things that make you go hmmm, but things have definitely picked up over the past week. Here's a sampling.....white figure briefly seen in the back yard, figure seen walking through the dining room, dog that we're babysitting intently watching someone by the fireplace (2 nights in a row), and then today I walked into the house and accidentally knocked a baseball cap off the half wall, decided I'd pick it up AFTER I set my armload of packages down and let the dogs out. So roughly 5 minutes later I come back, and lo and behold, the cap is sitting on the half wall. I say thank you to whomever did that and go on my way (hell, if they're going to share our home with us the least I can do is respect their presence). There's nothing sinister about these unseen guests, they pop in from time to time, the worst they ever did was open the back door a few times (something one of my daughters witnessed with me), and after that incident I did demand they not do that again. Yep, they got my hint loud and clear. So there you go, another glimpse into the lives at Coyote Gulch, ghosts and all!

Homemade Windex

Here's an inexpensive alternative to store-bought Windex, and it really works great!!!

1/8 cup ammonia
1/2 cup rubbing alcohol
1/4 teaspoon Joy dishwashing soap (or whatever you have under the sink)
1 quart water (up to)
Container to hold mixture

Mix all ingredients together in spray bottle, adding just enough water to reach the 1-quart mark.

Can also be used to clean exterior windows, just make sure the water is hot as that will help to dissolve the dirt.

Blueberry Buckle

What a quick, easy, and delicious dessert. You can substitute any favorite fruit for the blueberries.

3/4 cup sugar
1/4 cup soft shortening
1 egg
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups drained blueberries

Crumb mixture:
Mix together 1/2 cup sugar
1/3 cup sifted flour
1/2 teaspoon cinnamon
1/4 cup soft butter

Mix together thoroughly the sugar, shortening and egg. Stir in the milk and flour. Sift together and stir in the baking powder and salt. Carefully add the blueberries. Put into 9" square greased and floured pan. Mix together the sugar, sifted flour, cinnamon and butter. Sprinkle with crumb mixture. Bake at 375 degrees for 45-50 minutes.

Preparation time: 15 minutes

Yields 9-3" squares

And The Skies Parted Over The Gulch

Ever since we've lived at Coyote Gulch, which is 9 years and counting, the storm clouds would literally part when they arrived at the Gulch. The rains would come done all around us, but rarely a drop would touch our humble home. So today I get to prove this point! As I was coming home today, I noticed all this lightning and storm clouds ahead, and yes, thinking, or I should say hoping, that we'd get some of that at the house. As I was coming up on my exit I noticed this bright break in the sky, where else, right over the Gulch!!! Thankfully I carry my camera with me at all times, so I ripped open my purse, grabbed my camera, yanked it out of its case, and then just started snapping away. Here's my proof, and I'm sure it'd hold up in a court of law! HA!

What I'm Snuggling Up With.....Besides Dan

Here's my current read....."Rumble on the Bayou," by Jana Deleon. I've been on hiatus from reading for a month or so, and have been trying to get caught up on the stack of magazines that have been piling up quicker than I can get at them. It just seemed like it was time to get back to a good book, and this one fits the bill. Here's a quick synopsis of "Rumble on the Bayou."

"Meet Deputy Dorie Berenger - her days of lingerie sunbathing are over...

Deputy Dorie Berenger knew it was going to be a rough day when the alligator she found in the town drunks' swimming pool turned out to be stoned. On heroin. Now she has some big shot city slicker from the DEA trying to take over her turf. And Agent Richard Starke is everything she'd feared - brash, demanding, and way too handsome for his own good. Or hers.

The folks of Gator Bait, Louisiana may know everything about each other, but they're sure not going to share it with an outsider. Richard wouldn't be able to catch a catfish, much less a drug smuggler, without Dorie's help. But some secrets – and some desires – are buried so deep that bringing them to the surface will take a major Rumble on the Bayou."

Maple-Bacon Lollipop

The blurb about these lollipops says, "once you make that initial leap of faith and try it out, we're positive that you'll love it." I guess I'd have to give it a try, because I'm not so sure these would rock my boat, but at 4 for $10, they'd really have to impress me. For those of you who would love to wrap your tongue around these treats, check out Lollyphile.

Super "Unstuffed" Pork Chops

Here's a "superb" recipe from my Mom that she originally made back on September 21, 1976.

8-10 pork chops
8-10 slices of bread (1 slice per pork chop)
1/4 cup margarine
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons parsley
Salt and pepper
1/2 cup water
1 can Cream of Celery or Mushroom Soup

Salt and pepper each side of the pork chop and brown in frying pan until each side is done. When pork chops are browned, place in over-proof dish. Dice each slice of bread into one-inch cubes and place in frying pan you used to brown the pork chops (keep all juices and drippings in pan). Add the 1/2 cup water and onion, parsley and celery that have been sauteed in the margarine. Toss all around the pan to coat each bread cube. Place a mound of bread cube mixture on top of each pork chop in the dish. Spoon soup (undiluted) on top of bread and pork chop combination. Use all the soup. Bake one hour at 350 degrees. Easy. Can freeze.

Serves 8 to 10

Preparation: 30 minutes
Baking: 1 hour

The Brown Boys

I've got to do a little bragging about two very fine young men who have turned into budding artists. I've known Sean and Quinn since the day each of them were born. Each of them are multi-talented in their own right, but I just wanted to show you a piece of pottery that Sean, who is 13, made for his Mom, and a painting that Quinn, who is 11, made for the boy's bathroom. To everyone out there.....support the arts.....art makes everyones day a bit brighter!!!


If you'll notice the cobalt blue lemon platter on the wall, Sean made his container to match it. Ingenious!!!


This crab painting is going to be reproduced from my printer, then matted and framed and placed on the shelf by my aquarium.

Beer Bottle Organ

Somewhere it's written that this beer bottle organ will make even the worst alcoholic want to come to church! This bottle organ is made by the folks at Peterson Strobe Tuners. Following are some fun facts about the organ:

To answer all the most asked questions:

• Yes, the sound is actually produced by blowing air over the tops of real bottles.
  
• Yes, we "tune" it ourselves using Strobe Tuners of which we are the sole manufacturer.


• Yes we empty the bottles ourselves too!


• No, you don't have to keep re-tuning the bottles due to evaporation. We use a mineral oil as a tuning medium because it doesn't evaporate. (An epoxy is used on permanent installations.)


• Yes, you can play it with a keyboard OR as a MIDI device.


• Yes, the entire organ is made here in Chicago, we are a 54 year old organ component manufacturer (Radio City Music Hall in NY contains some of our equipment).


• It takes about 2 months to make a Bottle Organ, unless its a custom job with fancy features.


• Yes, it's an extremely effective attraction for your exhibit, lobby, plant tour, or restaurant to name a few. (Just ask anyone who travels down our aisle at trade show conventions!)


• YES, whether it's "Ninety-Nine Bottles Of Beer On The Wall" or a Bach fugue... It Sounds Fantastic!"
  

Too Cool

These are so wild, a whole herd of phone sheep! Yes they do exist....at the Museum für Kommunikation, Germany, and were constructed by Jean-Luc (I couldn't come up with any more info than that). If you didn't notice, their bodies are made up of phone cords twisted round and round!

Too Funny

Sara just sent me this picture of Justin and McKenna. If this isn't a perfect like father/like daughter photo!

My Mom's A Hoot

Honestly though, my Mom started my day off with a chuckle. Both Mom and I are great fans of live car chases, no particular reason, it's just a brief bit of excitement that comes about very occasionally, thank the lawd!!! So this morning the phone rings at 7:45, I answer it, and all I get is.....car chase, channel 12.....CLICK. That's all I needed. If you'd like to read up on the schmuck you can click here. As the day stretches on I am sure more info will be released.

Warm Camembert and Apple Appetizer

I honestly don't remember where I found this recipe, but it makes a delicious appetizer!

Ingredients:
One 7- to 13-ounce round ripe Camembert cheese, at room temperature
2 tablespoons unsalted butter
2 Golden Delicious or Gala apples, cored and chopped (no need to peel)
1 teaspoon confectioners’ sugar

Directions:
1. Cut the Camembert into 3/4-inch chunks or wedges.
2. Melt the butter over medium heat in a medium-size skillet. Add the apples and cook for about 5 minutes, or until the apples just begin to soften. Sprinkle with the sugar, cook for 1 minute longer, and remove from the heat.
3. Spear an apple slice and a piece of cheese on a toothpick and arrange on a serving platter. Or, assemble a platter with the cheese pieces and a small bowl with the apples, and toothpicks on the side. Serve warm or at room temperature.

Presto® Professional 8-Quart Stainless Steel Pressure Cooker

This is absolutely my new most favorite item in my kitchen. My Mom got this for me for my recent birthday, and I've used it several times already with great success. The first recipe I tried in the pressure cooker was whole artichokes. I'm still stunned that what usually took me roughly 45 minutes to steam, only took 10 minutes in the cooker...and yes, they were done perfectly. The next evening I cooked a pork tenderloin in it and after 35 minutes it was falling apart. I've never had a tenderloin do that before, plus the flavor was divine!!! I can't wait to try all sorts of new recipes with my new most favorite kitchen item!!! Here's a brief description about it.

Yesterday McKenna Turned 1 Month Old!!!

Here's some pics of 1 month old McKenna, and for the first time since she was born, included are photos of her wonderful Mommy!!!

Smith & Wollensky Hospitality Party

What a fun evening we had this past Tuesday at the 2008 Hospitality Party given by the folks at Smith & Wollensky here in Houston. We were part of the Houston Distributing group, these are our pub crawling buddies. No expense was spared during this evening of drinks, food, and tantalizing conversation. There was a mime working the room, tarot card reader who was spot-on, shoe-shine gals, cigar roller, caricaturist, and a couple of pro football players in attendance. The trays of food held tasty treats with everything from petite crab cakes to melt in your mouth bite-size Beef Wellingtons (which were my hands-down favorite). It was one of the most delightful evenings I've had in a long time. Catch a peek at some of the pics we took during the festivities.

Nana's Sacred Matzo Ball Soup

Yep, you got it, another recipe from the files of the Sweet Potato Queens! Matzo Ball Soup (affectionately known as "Jewish Penicillin") is similar to Chicken and Dumplings. This soup is definitely a tummy warmer any time of the year.

½ cup of Manischewitz Matzo meal
2 large beaten eggs
1 tsp of salt
2 Tb of chicken fat

* Make soup first (recipe down below).

Heat chicken fat in a pan (it will separate), then you strain it through a paper towel or cheesecloth and refrigerate it until it congeals again.

Mix matzo meal, eggs, salt, and chicken fat, and mix all that together and then you add 2 tablespoons chicken broth (this may be canned), and mix it up. Then you cover it and put it in the refrigerator until it solidifies and is easy to shape into 1-inch balls (about 20 minutes).

Next boil about 1-½ quarts of water (it should be boiling briskly), then reduce the heat to low and drop your matzo balls in. Cover the pot and let it boil for 40 to 60 minutes. The balls will swell up considerably as they boil, so you want to make sure that there’s plenty of water and not an overload of balls in the pot. Before removing the balls, make sure to very gently test them with a fork to see that they are soft all the way through. If they are not, you must keep adding water and boiling until they are. You get about five balls out of this mixture, so you may want to have a couple of other pots going.

When the balls come out of the boiling water, they should be going directly into the chicken soup so they can absorb the flavor (recipe following).

Before you make the matzo balls, do this: Cut up a whole chicken and put it in about a gallon of water with at least 3 cloves of garlic, 2 teaspoons of salt, a big onion cut in quarters, 4 or so big carrots cut in 1-inch slices, 2 stalks of celery cut in 1-inch slices, a bunch of parsley, and a bunch of dill. Cook all that until the chicken gets done. Remove the chicken and shred the meat, discarding the bones, fat, and skin. Strain the chicken broth, then taste it, and if it’s not strong enough for your taste, add some chicken bouillon. Put the chicken back in the broth - get it all hot and ready for the matzo balls when they come out of the boiling water.

Little Miss McKenna

Here's the latest batch of photos of my favorite little miss.

Peter Petrie Egg Separator

This has got to be one of THE most disgustingly useful gadgets out there. Hate to say it, but I had to laugh when I saw it, and HAD to add it to this blog to share with all. There are lots of different online sites where you can purchase this delightful little egg yolk/white separator.

The Ubiquitous Biscuit

I've never tried this recipe, but from my humble point of view it looks like a pretty good biscuit recipe. My husband judges all biscuits on the ones his Granny used to make. So when I do make them for him, he'll be the ultimate judge!

When you’re making biscuits, the main thing is do not fool with the dough a whole lot!

Mix together the dry stuff:

3 cups all-purpose flour
½ tsp salt
1/3 cup sugar
1 T baking powder
½ tsp baking soda

Cut in ¾ cup of butter until its crumbly and add 1 cup of buttermilk, stirring just until it’s all moist.

Flop the dough out onto a well-floured surface, smooth it out, and then roll it out to about ½ inch thickness and cut out little biscuits with about a 2 inch in diameter cutter (makes about 3 dozen biscuits).

Bake the biscuits on an ungreased cookie sheet at 400 for about 13 minutes, or until they are as brown as you personally like them to be.

Laptop Pillow

This doo-hickey gizmo from Intelligent Forms Design is so cool. Personally, I don't have a laptop, but my son does, and I see him trying to use the keyboard and at the same time try to balance the laptop on his legs, and it just turns into a big wobbly mess. When I saw the laptop pillow I thought it would be great for him, or anyone else, to use. Plus it keeps the heat from the laptop off of your legs. If I was a sewing kind of gal I would try to make one of these for Justin. Hmmm, a possible future project??? We'll see.....

Jim Frye's Sacred Dessert

Guess what? Another recipe from the Sweet Potato Queens!!!

Get a big skillet and throw in equal parts, say, about 4 or 5 tablespoons each of butter and dark brown sugar, and then when that has melted, add a tablespoon or so of lemon juice and about 4 tablespoons of orange juice and then add a bunch of fresh sliced strawberries to the mix. While that’s cooking down a bit and getting all slurpy and wonderful, dish up a big bowlful of vanilla ice cream and pour the berries right on top of it.

Give Me More Bacon

Oh...my...lawd!!! Chocolate-Covered Bacon!!! You can find this at Marini's in Santa Cruz. From the various blurbs here and there, this item is still too new to order from their online site, but I'm sure that day will come sooner rather than later.

How about Chicken-Fried Bacon, which can be found at Twilight Exit in Seattle.


This would have to be my favorite, Bacon Bloody Mary.....yummmmy!!!

With all those luscious calories dancing in your tummy, may you have a sated evening dreaming of bacon, bacon, and even more bacon!!!

Queen Esther's Yam Delight

It's amazing how you can take the lowly yam, and turn it into something as decadent as this recipe. Wanna guess where I got this recipe? You got it, the Sweet Potato Queens.

Start by pre-heating the oven to 350 degrees.

Then mix together 1 cup all-purpose flour, ¼ cup powdered sugar, 1/3 cup chopped pecans, and 7 tablespoons butter, and press all that into the bottom of a 13x9x2 inch baking pan and bake it for 20 minutes and then set it aside to cool.

Then mix together 1 8-ounce package of softened cream cheese and 2/3 cup powdered sugar until it’s all creamy.

Then fold in ¾ cup Cool Whip.

Spread the cream cheese mixture over the cooled crust.

In another bowl, mix together 1 29-ounce can of drained sweet potatoes, ¼ cup sugar, and ¼ teaspoon cinnamon and spread that over the cream cheese stuff.

Top with Cool Whip, sprinkle some chopped pecans over that, and refrigerate.

GOOD GRAVY MARIE!!!

coo.boo

When this gadget goes into production I ABSOLUTELY have to HAVE it!!! I've been in the process of putting a family cookbook together for family and friends, and the program I'm currently using really is the pits. So I decided to do a little Googling under digital cookbook, and that's how I found the coo.boo.

Here's a blurb about this device from Cool Hunting, "Modeled after a spatula, coo.boo is a digital cookbook that fits into the kitchen environment better than any laptop or printed cookbook. Recipes stored on the user’s computer are automatically synchronized through a wireless docking station and displayed on the face of the device. Digital function allows the cook to choose the degree of support wanted, from simply displaying recipes to full audiovisual cooking lessons. Not fragile like other high-tech digital devices, coo.boo is washable and can be placed on the counter top or hung up next to other kitchen utensils. Designed by Philipp Gilgen, a student at the University of Applied Sciences in Northwestern Switzerland, it recently won the IF Concept Award 2007. Still in prototype stage, there is no word yet on release or price."

So there you go, let's just hope that the coo.boo comes out sooner rather than later.

There's Always Room For Bacon

I know my husband would think he died and went to heaven with a plateful of these tasty delights! Here's another recipe from the Sweet Potato Queens. Me thinks I just adore all these rib-sticking recipes that the SPQ's have in their books!

1. All you need for this recipe is bacon, Club or Waverly crackers, and Parmesan cheese.
2. Preheat the oven to 250 degrees.
3. Put foil on a cookie sheet, and cut the bacon into thirds.
4. Put a piece of raw bacon on each cracker and put the crackers on the foil.
5. Then just dump a bunch of Parmesan over them and bake at 250 degrees for 2 hours.
6. Take them out of the oven and leave them alone - just let ‘em sit there on the cookie sheet and cool off completely, and don’t touch ‘em until they do.
7. Don’t refrigerate them - put them in Tupperware.

Sushi Set

I found this sushi set by Alessi on the MOMA site. What caught my eye is how totally different it is from other sushi sets out there, and besides being different, it's so adorable. I just wish it wasn't so pricey. The Lily Pond Sushi Set includes a black melamine pond plate, chopsticks, a small lily pad plate for soy sauce and chopstick holder in fine bone china. Everything is hand decorated. The pink lotus bowl and the lily bird soy sauce pourer can be purchased separately.

The MOST Special Guys In My Life

.....to my wonderful husband, Dan!!! You are my life, my love, my everything. You make every day worth looking forward to, as long as you are there to share it with me. You are my forever love!!!

.....to my son, Justin, the new daddy!!! I always knew in my heart that you would be a great daddy, but I never knew that you would be an exceptional father. My love and pride for you grows with each and every day!!!


.....and to my Dad, who's flying with the angels!!! You set the standard of what a good, kind, gentle, and honest man should be. A part of my heart died that day four years ago when you left us. I love you Dad!!!

- 1942 -


Love from your wife, mother, and daughter.....

Chili Pepper-Garlic Shrimp

As my husband would say, "This is good stuff Maynard." I tried this Cooking Light recipe for dinner last night, and it was so tasty. The crushed chili flakes give it just the right amount of zing without overpowering the gentle sweetness of the shrimp. I didn't have any fresh lemon on hand, so I added three squirts of bottled lemon juice to the recipe. I renamed this recipe 'Chili Pepper-Garlic Shrimp,' instead of the original 'Chile-Garlic Shrimp,' which didn't make sense to me, since the flavoring is from the chili pepper. In addition, this is a Spanish dish, and not a Chilean one. Sorry folks for getting a bit anal there.

1/2 teaspoon salt
1/8 teaspoon black pepper
1 1/2 pounds peeled and deveined large shrimp (about 32)
1 1/2 tablespoons olive oil
1/4 teaspoon crushed red pepper
3 large garlic cloves, sliced
1 bay leaf
1/2 cup dry white wine
4 (1/4-inch-thick) lemon slices (see note above)
2 tablespoons chopped fresh parsley (I used dried)
1 tablespoon butter
Lemon wedges (optional)

Sprinkle salt and black pepper evenly over shrimp. Heat oil in a large skillet over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan; cook 3 minutes, stirring frequently. Add wine and lemon to pan. Increase heat to medium-high, and bring to a simmer; cook until liquid is reduced to 1/2 cup (about 3 minutes). Remove from heat. Discard bay leaf and lemon. Add parsley and butter, stirring until butter melts. Serve shrimp and sauce over rice. Serve over rice with lemon wedges, if desired.

Yield: 4 servings

WOO HOO!!!

I started this blog on February 28, roughly 3-1/2 months ago, and as of right now I officially have had 1000 hits to my blog. Thanks to everyone for checking me out, and please keep coming back. I assure you that I will try to make your visits fun and enlightening!!!

Walnut Cream Roll

This is an absolutely delectable recipe that I received from my mother. I remember this being served in our home as far back as when I was knee-high to a grasshopper. Now that's a LONG time!!!

4 egg whites
½ teaspoon salt
1 teaspoon vanilla
½ cup sugar
4 egg yolks
¼ cup sifted enriched flour
½ cup walnuts
1 cup heavy cream, whipped, sweetened

Beat whites with salt and vanilla until soft peaks form. Gradually beat in sugar. Beat yolks until thick and lemon-colored. Fold yolks into whites; carefully fold in flour and nuts.

Line bottom and sides of 15-1/2 x 10-1/2 x 1-inch jelly-roll pan with waxed paper. Spread batter evenly in pan.

Bake in moderate oven (375°) 12 minutes or until cake springs back when lightly touched.

Cool 5 minutes. Loosen sides of cake; turn out onto towel sprinkled with sifted confectioners’ sugar. Peel off paper; cool to lukewarm. Starting at narrow end, roll cake and towel together; cool on rack. Unroll; spread with whipped cream. Re-roll cake; chill .

When chilled, top with dollops of whipped cream and walnut halves, slice and serve.

Deviled Egg Container

I'm currently in the market for a deviled egg tray that's more compact than the incredible wooden tray that holds 70 or so deviled eggs that my husband made for me a few years back. This new one only needs to hold enough to take to any get-togethers where my deviled egg recipe gains me entrance to the soiree. Since I'm an avid Googler, I've done an immense amount of research, and do believe that I've found the perfect container. Not only will it hold 24 eggs, but it will fit in my frig and looks like it would travel well. I found that Solutions has the best container/price/shipping out there. I feel like a traitor to my husband for not using just his tray, but sometimes a woman has got to do what a woman has got to do! Drop your eyeballs down and you'll see this mega tray.

Snuggle Bunny

Here are more pics of Be-Bops' Snuggle Bunny. It's amazing how she changes from day to day. Her eyes are open so much, and she's taking everything in. Plus she smiles every now and then. I'm so in love with this little lady.

Stuffed Strawberries

This is decadence in it's most delicious form!

You will need:

2 pounds strawberries
8 ounces cream cheese
1 (8 oz.) package of chocolate candy melts
“Dolci Frutta” in produce department
½ cup confectioner’s sugar
¼ cup chocolate syrup

1. Wash and dry strawberries
2. Using a small melon baller, scoop out the top of the strawberry removing the stem and some of the center.
3. Melt the chocolate in the microwave at medium heat. Use small 30-45 second increments and stir between intervals. Do not allow to overheat or burn.
4. Dip strawberries in chocolate and put on wax paper to let the chocolate harden.
5. While they are drying, mix cream cheese, sugar and syrup using an electric mixer.
6. Scoop filling into strawberries using the melon baller or pipe it in with a pastry bag.

Makes 10-12

ENJOY!!!

'Love & Hugs' Salt & Pepper Shakers

What a wonderful way to be reminded everyday to give and get a hug. Honestly now, who wouldn't want these little sweeties sitting on your kitchen table. If I were a salt & pepper collector, I'd definitely pick up a set, but I already have a treasure chest full of salt & pepper shakers, most of which sit in the pantry doing nothing. If you're interested in them, check them out at Amazon.

The Wedge

I swear that I am so helplessly hooked on thingamabobs. Here's another nifty little gadget that creates an instant storage system for your wine bottles. I found these guys on the MOMA site, but I'm sure with some creative Googling you can find them at other online sites too.

Chicken Cordon Bleu

This recipe is soooo yummy!!! I took my time putting it all together since I was also peeling potatoes for mashed potatoes. So prep time took me roughly an hour. In addition, I substituted a lean ham for the prosciutto. The ham that I got from the deli were small slices, so I purchased 8 slices instead of the 4 recommended in the recipe. By the way, this is another great recipe from Cooking Light.

Ingredients:

1/4 cup fat-free, less-sodium chicken broth
5 teaspoons butter, melted
1 large garlic clove, minced
1/2 cup dry breadcrumbs
1 tablespoon grated fresh Parmigiano-Reggiano cheese
1 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 thin slices prosciutto (about 2 ounces) - I used a lean ham from the deli
1/4 cup (1 ounce) shredded part-skim mozzarella cheese
Cooking spray

Preparation:

Preheat oven to 350°.
Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.

Yield
4 servings (serving size: 1 rolled chicken breast half)

Holy Lightning Strike Batman!!!

All I can say is SHIT!!! This afternoon while sitting at a stoplight on Fry in Katy while in the Transformer, AND talking on the phone with Vancouver Kathy, I heard this really loud sizzling/electrical sound, then looked to my left and two lanes over there was this huge round mass of energy about 6' in diameter on the ground. I again apologize to Kathy for saying, "What the f*ck is that?" Then there was ANOTHER loud sizzling/electrical sound, and then ANOTHER huge round mass of energy in the SAME spot. That's TWO lightning strikes in the same spot. This huge ball was a whitish-yellowish-reddish color, and it appeared to be made up of millions of tiny undulating spots. There was a guy in a silver car that was right next to the strike and he was just sitting there like nothing happened (must have been stoned). Anyway, again I apologize to Kathy, but there were a few other expletive-deletives out of my mouth, and then just about everything died. The stop lights went out, stores darkened, my temperature/direction in the Transformer changed from the 90's to the 70's, and my phone died. As for myself, I felt like someone jump-started my heart, and my left ear deafened. My ear still feels funky, but at least my heart is still beating. When I spoke to Kathy a short time later she said that I probably used up one of my nine lives, damn, I used up all of those a long time ago and am now working on my reserve lives. Currently I have an understandable paranoia of being outdoors right now, and don't plan on being a human lightning rod any time soon. So yours truly has officially had a calamitous adventure today!!! I think I need a drink!

Mad Scientist At Work

Here's my latest attempt at being a Mad Scientist!!! I recently won some Dwarf Poinciana seeds on eBay, and received them on 5/18. At that time I followed the suggestion of the person who sent me the seeds to place them on a damp paper towel in a sealed baggie, and leave them there till they doubled in size and the roots appeared (about 2 weeks). So far so good. Then I potted them in small plastic cups with a hole drilled into bottoms of each, and let them have at it. Currently they stand about 3-1/2" tall, and I'll let them continue to grow in these pots till they're about 5" tall. At that point I'll pot them up in a larger terracotta pot, and keep repotting them until next spring, when I'll put them in a gigantic pot or let them grow in the ground. Of course some of my friends and family will be gifted with one of these plants when I know they are sturdy enough to fly the coop. In addition to these little beauties, I'm also experimenting with some Royal Poinciana seeds. So far, only two of the seeds have hatched, and the others are either slow or just not going to do anything. Anyway, here are some pics of the Dwarf Poinciana's (Caesalpinia pulcherrima), also known as Pride of Barbados, and Peacock Flower. I'm also adding a photo of what the flowers will look like when in full bloom.

Onion Soup Gratinee Vancouver Browns

I am now in possession of one of THE BEST onion soup recipes out there. This is compliments of Kathy and Greg Brown. I'm going to add it here as I received it by email. So you too will get the extra hints which makes this soup one of the best. Enjoy, this one comes with my guarantee!!!

"The French onion soup recipe is one I put together after years of watching Michel Rousset (of Michel's Restaurant) prepare it. Gruyere is the traditional cheese used to top it off, but we find it too strong and use a freshly grated Parmesan (I prefer Parmigiano Reggiano, if you can find it) mixed with aged Swiss. The key to the recipe is the overnight cooking to the point that the onions are a mere shadow of their former selves. I have tried other types of broth, such as Swanson's, some organic broths, etc., but the Campbell's seems to taste richest."

Onion Soup Gratinee

Approximately 8-10 large yellow onions
1/2 stick butter, salted
6 cans of Campbell's beef broth (not bouillon) and 6 cans of Campbell's chicken broth
fresh ground pepper
two fresh baguettes
1 package of sliced, aged Swiss cheese
4 oz. freshly grated Parmesan cheese
dry white wine

Saute the onions in a heavy skillet, until tender. Add broth to the crock pot and turn to low. Add the cooked onions and cook overnight until the onions are very thin, almost caramelized. Add freshly ground pepper to taste. Add a little (maybe a half cup or so) of dry white wine to the soup about an hour before serving. Slice the baguette and toast it under the broiler, turning to make sure each side is evenly toasted.

Just prior to dishing up the soup, grate the Parmesan and cut the Swiss into small pieces. Toss together.

A soup bowl with a handle is particularly helpful with this dish. Ladle soup into the bowl (put the bowls on top of a cookie sheet that has sides to it...you will inevitably have some overflow and this helps), leaving room to add a slice of the bread. Then top the bread with the cheese mixture and broil until the cheese is melted and a bit browned. Save one baguette for dipping into the soup.

This is a meal in itself! Pour yourself a glass of wine and Bon Appetite!

Mission: 51st Birthday

My 51st birthday was a good one. No big blow-out, which made me happy. Did that last year for the big 5-0. I just enjoyed spending it with my family and friends. Started the big day with my sweetie, my Mom and brother, Ted, for a delicious brunch at Cafe Benedicte. Then followed that up with the afternoon spent in the pool over at my irie friend Val's house. I was quite pleased that all my kiddos called from near and far to wish me a happy birthday. This birthday made me very happy!!!

Here's a snapshop of Ted, Mom, Dan, and I at the restaurant.....

Miss McKenna

My precious granddaughter is growing in leaps and bounds, and from my point of view, her hair is slowly acquiring a beautiful reddish hue. Plus those beautiful eyes are turning as green as the Irish hills. Hmmm.....red hair, green eyes.....that makes for a fine Irish lass!!!

6-7-8

How cool is that? Today is 6-7-8!!! Which means it's MY SPECIAL DAY!!! For on this day in the year 1957, at 7:30 on a sultry Friday evening, a child was born, and unto this world arrived ME!!! So the next time we have 6-7-8, I will be celebrating my 151st birthday. Now that's cool!!! See ya' then!

Artful Blogging

Recently when I was Googling something or other I came across a magazine called, "Artful Blogging." Immediately I was intrigued, and decided to see what else I could find out about this magazine. So more Googling I did. Everything I came up with indicated that this magazine was a priceless gem. With that info in my hot little hands, I was intent on finding it for me to pour over when all snug in my bed. This is not an inexpensive magazine, at $14.99 I would rank it as very special. Always one to find a deal. I Googled to find who would be selling it less expensively. There was only one person on eBay who was auctioning the Spring 2008 issue, but the numbers were climbing higher, and once shipping was added on, well, it wasn't the deal I was looking for. I did locate the Spring 2008 issue at Texas Art Supply on Voss, and happily packed my debit card for an adventure into town. Before I even left the parking lot I excitedly opened this magazine and was blown away by the beautiful pages that lay before me. This is by far one of the more beautiful magazines that I've come across in quite some time. I'm hooked! I checked with the Barnes & Noble out here and they have the Summer 2008 issue in store. Yeppers, that piece of gold is now waiting by the cashier for me, and me only!!! Let me grab my debit card and get out of here!!!

Oh Happy Day

Back when I posted about my bottle tree, I mentioned that I wanted to find more blue bottles, and the elusive red ones. Wherever I go I check out the bottled water and the various liquor bottles. EUREKA!!! At the Spec's on Fry Road I found an absolutely GORGEOUS red bottle (Ty Nant Spring Water from Wales). My heart sang! Not only did they have this brand in red, but they even carried it in blue. What a dilemma. What to do??? Since I already had a few blue bottles on the tree, and Dan is s-l-o-w-l-y working on a blue bottle of SKYY Vodka (drink more screwdrivers Dan), I opted for the red ones. The light shining through this beautiful red bottle is incredible. Oh no, I just did a random act of kindness for me. I feel like the Grinch today.....my heart grew three sizes this day!!!

Random Acts of Kindness

This is something I've been wanting to remind people of, that it's such an instantaneous action that takes just seconds out of your life, but makes such a positive impact on the receiver. My day is made if I know I did at least one random act of kindness for someone, but at the same time I hope that the receiver will then turn around and do the same for someone else. There's no prejudice involved on my part, my random acts are towards men, women, children, any race, creed, color, the infirm and the healthy, just anyone who looks like they need a little boost to their day. My random acts can be as simple as reaching for something on a high shelf (after all I'm almost 5'10"); or finding I've got a coupon that I no longer need, but the person behind me in line could use; offering my spot in line if the person behind me has only an item or two.....you get the gist I'm sure.....just little things that can turn a so-so day into a someone-did-something-nice-for-me-kind-of-day.

I found the following description for random acts of kindness that you might enjoy reading....."A random act of kindness is a purportedly selfless act performed by a person or persons wishing to either assist or cheer up an individual or in some cases even an animal. There will generally be no reason other than to make people smile, or be happier. Either spontaneous or planned in advance, random acts of kindness are encouraged."

So why not slow down, look around you, and surprise someone with a random act of kindness. You might be surprised how good you will feel that you possibly may have made someone feel special!

I'm sending all of you who are reading this a random act of kindness. Please wrap your arms around you and squeeze.....that's a hug from ME!!! Have a tremendous Thursday!!!

Dental Floss Holder

This little guy is so fun and funky. Actually, I just might floss more often if he was sitting on my counter top! You can pick him up online at Alessi.

Shrimp Brochette with Montequilla Sauce

My sweet, wonderful husband surprised me one night last week with an order of Pappasito's Shrimp Brochette with the Montequilla (Butter) Sauce. This is probably my most favorite dish served at their restaurant. As I was making multiple yummy sounds, I started thinking that I could find a copy cat recipe for this dish. So here goes.....

Pappasito's Shrimp Brochette (copy cat)

Ingredients:

12 large shrimp
6 slices bacon, cut in half
1 fresh jalapeno
1 slice monterey jack cheese, thick
1 tablespoon paprika
1 tablespoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1/2 cup butter
1/4 cup white wine
wooden skewer, soaked in water

Directions:

1. Clean and de-vein shrimp, leaving the last section and tails intact.
2. With a paring knife, carefully slice each shrimp from tail to tip.
3. Wash and seed jalapeno, and cut into a pieces about 1/2-inch x 1/2-inch squares.
4. Cut slice of cheese into 12 small pieces.
5. Stuff one small piece of cheese and one small piece of jalapeno into each shrimp.
6. Wrap a half slice of bacon around each shrimp.
7. Place shrimp on a wet skewer.
8. Repeat this process until all shrimp have been placed on skewers.
9. Place in refrigerator for a few minutes while you prepare the rest of the recipe.
10. Mix the paprika, cayenne pepper and black pepper together.
11. In a small skillet, heat butter and white wine until butter is completely melted.
12. Prepare grill (use a low flame)
13. Remove shrimp from fridge and brush completely with melted butter.
14. Sprinkle with seasonings.
15. Grill on each side until shrimp are done.

45 min 30 min prep SERVES 2


Pappasito's Montequilla (Butter) Sauce (copy cat)

1 lb butter
1 lb margarine
1 T (a big heaping) granule chicken bouillon (Knorrs is the BEST)
2 T finely chopped garlic (fresh is better but can use fresh chopped in jars)
1 cup white wine (Chardonnay is best)

Get butter and margarine to room temp.
Mix all but the wine together (can use an electric mixer).
This will be a peanut butter texture.
Slowly blend in the wine.
Empty, tube style, onto saran wrap and roll up.
This freezes well and sections can be cut off for use.
GREAT on all meats for dipping or basting.

When you get ready to use, cut off sections (the smaller the sections the better it nukes). Put in bowl to nuke. Nuke 10 seconds at a time until you see it froth. Stop and serve, if you allow to go further the butter will separate. This butter dip is great for grilled chicken, beef, chicken fajitas, quesadillas, any grilled or broiled shrimp recipes.....very fattening but ohhhhhh baby!!

Bacon-Wrapped Cheddar-Stuffed Jalapenos

Ingredients:
12 large jalapenos
12 slices of bacon
1 brick of cheddar
dry rub for seasoning

Directions:
1. Rinse, top, and core the jalapenos.
2. Fill jalapenos with cheddar.
3. Wrap jalapenos with bacon just below the top and skewer with a toothpick.
4. Place jalapenos in to a pepper roaster like the one pictured below.
5. Grill on medium-high heat until the bacon is done and the peppers are slightly browned.
6. Sprinkle the tops with dry rub and serve warm.

June Birthdays

Happy Birthday!!!

Yours Truly - June 7

Mike Coats - June 7

Bobby Sabol - June 26

Interesting

I'm sure this table is more a guideline on the shelf-life of different products, but I thought it was interesting. Of course, use the rule, if it's moldy and stinks, just chunk it! Click on the picture to super size it (makes it a whole lot easier to read).

Precious McKenna

Here's the newest batch of McKenna pictures taken with her Daddy, Pops, and Be-Bop. I so wish I had some of her Mommy, but unfortunately Sara was admitted to the hospital on Friday for a myriad of medical problems. We're still waiting to hear from the powers that be what exactly is wrong, and how it will be treated. The nurses at the hospital found an extra bassinet, so Justin and McKenna could spend the whole day at the hospital with her. McKenna is definitely the best medicine for the psyche. As for the following photos, Dan and I met up with Justin at his place on Sunday to help out with McKenna while he went back to visit with Sara, did some chores, and ran some errands. It's been a long time, but I found that all the natural instincts came back when I fed, changed, and bathed the little one. She hated being messed with, but once back in your arms she's the ultimate snuggle bunny. For those who pray, please send some prayers Sara's way, and those who don't, please send best wishes from your heart. And now.....McKenna!!!

Texas-Style Luau

We went to a fantastic party this past Saturday. It was a luau held at The Hideaway. They spit-roasted two whole pigs, which were absolutely finger-licking delicious! There was lots of other sides, most having pineapple in them (you know, to stick with the Hawaiian theme). As is usual with our good friend, Tony, there was lots of Miller Lite and Dos Equis to go around. We had a good sized group at our table, and as usual.....good fun, good friends, and great conversation!