Daily Thoughts

Safety Deposit Box Dreams

We are in Corpus Christi, TX visiting my mom and enjoying the different restaurants that I frequented until moving to Dallas back in 1995. One of those amazing places that I hit within 24 hours of arriving is Kiko’s Mexican food. They have truly the best enchiladas in the world and the best fried mushrooms with chile con queso EVER. We just left Kiko’s where mother enjoyed a plate of deep fried faitas. Seriously, if you are even in Corpus, you must go.
While there, I glanced over to a table that was facing us and saw a friend of mine that I had not seen in 20 years. It was so nice to see her and found out that she follows chocolatecastles. Trish, it was great to see you. This morning Randy and I went to close up mother’s safety deposit box at the bank. After hearing this week about a man winning 10 mil from a scratch off lotto ticket and another family finding gold coins buried in their back year, worth now, millions, I got excited thinking, “what if there are insurance policies or precious coins in the box worth millions?” On the way to the bank, I began to mentally plan the beautiful house where Randy and I would spend half of the year in Italy, while returning to New York City, where we would spend the other half of the year, looking out over Central Park. Oh, the possibilities of our future were just running rampant through my head, the baby blue Bently convertible that would be parked in front of our 5th Ave apartment, which would take me to my all day spa appointment. We arrive at the bank. My dreams were quickly shattered when upon opening the safety deposit box that my parents have had since 1979. The only items inside were a penny, a loose dime and a few papers which included a refund check for 9 cents from Woolworth’s and a little receipt showing that my parents had paid off their house back in 1966 for $3,065. That was it. Oh, a couple of $2 bills. $35.00 a year is what we have been paying to keep that box. But, because we didn’t know where the key was to it, I just couldn’t not pay it in case my parents had some hidden treasure that they were keeping as a surprise for their only child.
Oh how quickly my Italy plans went. We can’t even buy a Starbucks frappachino with the $2 bill, penny and dime.
Think I will go drown my sorry at Snoopy’s with a basket of friend shrimp tonight. Looking out over the water while munching on shrimp will help me forget Italy and the Bently. If not, there is a Baskin Robbins close by.
Surely chocolate peanut butter ice cream will help me get over the disappointment of not finding valuables in that precious little lock box that we have paid….let’s see, 35 years times $35/month equals $1,225 dollars. That would have almost bought one ticket to Italy. Half a dream so close.

Breads · Chocolate · Desserts

Cherry Almond Biscotti

2 c flour

1 teas baking powder

1/4 teas baking soda

1/4 teas salt

1 cup sugar

4 tables unsalted butter

2 large eggs

1 teas vanilla

1/4 teas almond extract (I actually like to use 1/2 teas vanilla and 3/4 teas almond extract)

1 cup almonds, finely chopped

1/3 cup sugar (sugar crystal course)

1 cup dried cherries, slightly chopped

Preheat oven to 350. Place parchment paper on large baking sheet. In a medium bowl, whisk flour, baking powder, baking soda and salt; set aside.

Crack and place eggs in a small bowl. Add vanilla and almond extract. In a large bowl, beat softened butter and sugar together with mixer for 3-4 minutes. Beat in eggs with extracts one at a time until well incorporated, about 30 seconds. Scrap down sides of bowl as needed.

Reduce the mixer speed to low (very important0 and slowly mix in flour mixture until just combined, about 30 seconds. Stir in chopped almond and chopped cherries and incorporated any remaining flour on sides of bowl.

Using floured hands, split the dough in half. On the parchment paper lined baking sheets, press each half of dough into two logs 12-13 inches long and about 3 inches wide. Place logs about 3″ apart. Sprinkle with course sugar crystals and lightly press into loaf.

Bake until the loaves are golden brown and just beginning to crack on top (about 30 minutes). Rotate the baking sheet halfway through baking.

Remove loaves from oven and place the baking sheet on a wire rack to cool for 10 minutes. Lower oven temp to 325.

Place the loaf on a cutting board and slice each loaf into 3/4″ thick slices using a serrated knife. Lay the slices cut side down about 1/2″ apart on baking sheet.

Bake 12-14 minutes and then turn the slices over and bake another 12-14 min until slices are crisp and golden brown. Transfer the biscotti to a wire rack to cool completely.

OPTIONAL:

Prepare after biscotti has cooled. In a small saucepan, stir 6 oz semi-sweet chocolate chips or white chocolate chips with 1 tables shortening until melted.

Dip bottom edge of each cookie into the melted chocolate or drizzle the chocolate over one side of the biscotti. Let stand to set.

Desserts · Fruit

Slow Cooker Cobbler

Our daughter in law,Mandy, made this for us Sat night and topped it with Blue Bell ice cream! What a great welcome “back to Texas” dessert!  So easy and you can use different fruit if you desire! Just be sure the fruit you use is cut up into small chunks! 

1 cup flour

3 tables sugar

1teas baking powder

1/4 teas cinnamon

1 egg

1/4 cup milk

2 tables oil

1/8 teas salt

2 cups raspberries

2 cups blueberries

1/2 tables lemon juice

1 cup sugar

1/4 cup flour 

in a large bowl combine 1 cup flour, 3 tabls sugar, baking powder and cinnamon.

in a small bowl, combine egg and oil! Whisk together until completely blended.

Add egg mixture to flour mixture and stir just until combined. 

Spread over bottom of a 5 qt slow cooker. 

In a medium bowl, combine 1 cup sugar and 1/4 cup flour with salt! Next add in fruit (fresh or frozen works) 

and lemon juice. Stir to completely and evenly coat fruit with sugar-flour.

Evenly distribute the fruit over batter.  Cover and cook on LOW for 2 to 2 1/2 hours or until batter is cooked through! 

Top with ice cream or whipped cream!  

 

Uncategorized

Life on the Road

We have been “homeless” for almost 3 weeks and it is certainly presenting its challenges!  We are still learning to pack the car with each stop along the way! Yesterday, leaving Santa Fe after relaxing and eatting our say thru town we decide it is time to get back to relaity and head to Texas where we will once again begin to eat our way thru the state! After finishing packing Randy tells me he needs to repack the car to see if we can pack more in the trunk and not look like we are living out of our car! We are tired of people staring at us as when we are pulling up in parking lots!  As he takes the things out of the car/trunk to repack for the next leg of our trip we looked over to the restaurant which overlooks the parking lot of our inn! There in the window are the folks which we just finished sharing a table, looking out the window!  They were placing bets!  They truly didn’t see how we would get all our “stuff” into our compact car!  we watched as one table actually cheered as they saw Randy close the trunk with still more “stuff” sitting on the ground beside the car!  But we managed to find little cubbie holes in the backseat!  upon last inspection of the room we discovered we had forgot our pillows.  Mr Packer told me he was too embarrassed go carry them out so guess who got the honors! as we pulled out of the parking lot, we glanced over and saw our breakfast friends holding a sign up which said, “call car hoarders annoymous…you need help”! We jumped the curb pulling out of the boutique inn!  We decided we look more like Motel 6 people! 

Desserts

Falling In Love with Italian Desserts

Last night we drove into one of Randy’s favorite places…Santa Fe, NM. We were on a mission to get to the shed, 18 which is always the first place we eat upon arriving here. For some reason Randy loves to feel his mouth on fire, hence…the blue corn enchiladas with red chile sauce. I knew in 1995 that if this marriage was going to last that I would need to adopt a love of New Mexico Mexican food, which is totally different fro Tex-Mex. I remember the first time he brought me here to meet his parents. By the time we finished eating lunch that day at the shed, my mouth was numb from the heated enchiladas that I had never experienced before. Besides being nervous to meet them, now I couldn’t talk well for the swollen tongue from the red chile that I was told was “less spicier than the green chile sauce”

But 18 years later I can truly say that I love the food here. It is still spicy to me, but because of the ambiance which surrounds you here, it just seems right. Because we have not been back here in quite some time, even Mr. Spicy Red Chile sauce admitted that it was hotter than he remembered. You think? When the waiter came to ask if we needed anything else, I happened to ask him what the dessert listed on the board was. I had remembered seeing it, but could not for the life of me remember what it was. When he began to explain that it was an Italian dessert that helps take the heat out of your mouth, we immediately ordered one. When it arrived  and was set in front of us, I fell in love. Before me was the prettiest swirl of whipped cream with a hint of color, which I later learned was from the Amaretto  liquor that was added. It was the creamiest of creams that I had eaten.. Before I left the restaurant I googled to get a recipe for this wonderful dessert.

I do not know if it is the exact recipe that we ate last night, but as soon as I can get to a kitchen where I am free to cook, I will be making it.

From Mario Batali

4 egg yolks

4 teas sugar

4 tables marsala wine

Whisk all ingredients over a double boiler until thickened like pudding. Take on and off the heat while cooking so s no to scramble the eggs. When mixture is thickened, allow to cool. *Beat in 1 cup heavy whipped cream that you have beaten until stiff peaks form. *I have added he whipping cream to his recipe because the waiter last night told us that the chef used whipped cream in his recipe and served it cold, as opposed to Mario who says to serve it hot.  Our mouths were already on fire so we needed all the “cold” we could get.                                                                ”

Uncategorized

Happy Valentines Day

We are still in Phoenix with kids and grandkids. Wanting to do our part and not be a burden financially to them, Jodi and I sat down to discuss the situation. When she began to tell me what they were treating us to for Valentines, I remarked that I didn’t think that was fair to them as we were staying free for over a week, using their water, washing our clothes with their laundry soap and so on…she begin to tell me that that was their payment to us for the babysitting we were doing and for the groceries we had already bought. It went downhill from there. We began to itemize, for fun, going back and forth, things that they had bought and things that we had bought. Bargaining began. She offered me turn down service if I would do her laundry. She even offered a mint on our pillows, if we wouldn’t mind picking up the mints next time we went to the store. I told her that I would do her laundry if we could have air conditioning in our room. Randy walked in and as he sat there and listened to us, he spoke up and said that he thought it would be cheaper if we stayed in a hotel as we got free breakfast without having to take  turns playing basketball in the park in the afternoons. We could snack our way through Costco for lunch,without having to change 2 dirty diapers in exchange for lunch provided by the Duprees, which usually consisted of Tortinos Pizza or cus of Macaroni & Cheese.

Spending our Valentines day with 3 little precious darlings, ages 12-1 1/2, might not be as romantic as we are used to, but where else can we sit down to eat with valentine stickers stuck all over our arms or a lego wedged between our toes under the table? Next Valentines Day might be a little quieter, but this Valentines day is special. There is nothing quite like having a grandchild wrap his little arms around you and tell you that you are his favorite valentine in the “whole whhoold”. unless Randy gets me a new phone for Valentines, That wins over the grandchild. Sorry Caleb, but Pops wins “favorite valentine” this year.

 

 

wit

Cakes · Desserts

Peanut Butter & Honey Pound Cake

Being at our daughters house the last two days, gives me the chance to do baking. With 3 grandchildren in the house (plus a son-in-law that has the baking pans and mixer out on the cabinet when we walk through the door), it is exciting to try new recipes that I have found the last weeks, but because we were packing, have not had the chance to bake..

This is from the new Southern Lady Magazine that I am finally having time to look through. What a perfect little cake to serve at Bridal or Baby Spring showers.

Since

Makes 1 9″ cake

2 cups sugar

1 cup butter, softened

1/2 cup creamy peanut butter

5 large eggs

1/2 cup half & half

1 teas vanilla

2 1/2 cups flour

1/2 teas salt

1 (10 oz) bag peanut-butter morsels

1 (8 oz) package cream cheese, softened

1/4 cup honey

2 tables heavy whipping cream

Garnish: chopped peanuts, honey

Preheat oven to 300. Spray a bundt pan with Pam with flour.

In a large bowl, combine sugar, butter and peanut butter. Beat at medium speed with mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add half & half and vanilla, beating to mix well.

In a small bowl, sift together the flour and salt. Gradually add flour mixture to sugar mixture. Beat to mix well. Stir in peanut butter morsels. Spoon batter into prepared pan. Bake for 1 hour and 10 minutes or until cake tests done when wooden pick inserted in middle comes out clean. (Might take a little longer than the time listed).

Loosely cover with foil the last 20 or so minutes of baking time to prevent excess browning. Let cool in pan for 10 minutes. Remove from pan to a wire rack to cool.

In small bowl, combine cream cheese, honey and whipping cream. Beat until smooth. Drizzle over cooled cake. Garnish with chopped pecans and a little honey if desired.

*Since the cake is baked in a bundt pan, after cake is cooled and drizzle had time to dry, you might like to place a small glass of edible flowers in the middle of cake to serve.

 

 

 

 

Uncategorized

We have now completed our time here in California and am headed out tomorrow to begin our adventure of traveling and visiting family and friends. We have had such a great time these past 3 years learning our surroundings here in Southern California. The friends we have been blessed with here are so very special to us. Thanks to all for the outpouring of love you have shared. We are headed tomorrow to spend a few days with Some of our kids. The sadness we feel tonight from leaving here will be eased a little by the hugs we receive from our grand kids tomorrow.
Randy and I thought it would be fun to make a game of our travels. We are taking along Ms Piggy and Kermit with us. Every stop we make we will take their picture and give hints as to their location. Instead of Where’s Waldo? We are playing Where’s Kermit & Ms Piggy? Participate by commenting your guess as to where you think we are! The fun begins tomorrow