Daily Thoughts

Magical 65

Last week I learned something very important. While visiting my mom in Corpus Christi and taking her to the doctor’s office, I have never felt so young.

Having always heard that being around youngsters keeps you young and being sure that you include people that will keep you challenged would keep you thinking young, I thought that that was the magical formula. But, after last week, I have a new theory.

You don’t have to be around people younger than you to feel young. You just have to go to a Doctor’s office that treats the elderly and you leave with a whole new sense of vitality. While sitting there waiting for them to call us back into the room, I glanced around to see that I was pretty much the only one there (out of about 20 people) who did not have a walker or wheel chair. Most of them had either a cast or limped or needed help in getting out of their chairs to go back to see the doctor. I was definitely the only one there that did not wear orthopedic shoes, so I was feeling pretty feisty. We were called back and they immediately took mother into the x-ray room to see if her wrist had healed. As I was waiting in the examination room, the nurse came in and told me she liked my hair. I told her thank you and that I had felt that I had to do something to get me out of “turning 65” depression, so I had it cut and colored the previous week. When she heard me say I was turning 65, she told me that I certainly didn’t look anywhere close to 65. Well, that was the best news that I had heard all week. As we walked out of the office, I was walking a little taller and smiling a little more, feeling that well, if I didn’t look 65, maybe this turning 65 wasn’t going to be so bad after all. But then I got to the rental car that I was using during my visit. When I wheeled my mom to the car, I realized that I had no one to help me get her out of the wheel chair and into the car. (the nursing home had brought her there but I told them I would bring her back) But, really how hard can it be getting a 130 lb dead weight 92 yr old lady out of a wheel chair into a car be? I am use to moving furniture and am still strong. Let’s just say that I am so thankful that I was not on Candid Camera. After I had mustered the strength to lift her out and get her into the car, I looked and she was only half-way sitting up and her body was slumped almost half-way to the floor board. I had to crawl into the back seat and grab her under her arms  (dealing with going around the head rest) and try to pull her to a sitting position. After 3 attempts she was almost sitting all the way back in the seat. The seat belt was just going to have to keep her from falling forward, I couldn’t lift her anymore. Now it was time to fold up the wheel chair. Surely, I could do this. But after trying about 10 min and being unable to fold it up, I left mother sitting halfway up in the car, swallowed my pride and went in to the Dr office and admitted that I could not fold up the wheel chair. One of the sweet ladies behind the desk offered to come out and help me. After she worked on it another 10 minutes, we discovered that you have to take out the extra pad that covers the alarm, which goes off should my mom try to get out of it. So when we take off the pad the alarm begins to go off and you can hear this alarm all over the parking lot. It is then that I discover that the rental car doesn’t have a trunk. So I get in one side of the car and the receptionist gets in the other end. As she pushes the finally folder up wheel chair  into one side of the back seat, I am on the other side of the car pulling it in.

I drove around for awhile before taking mother back to the nursing home, just trying to catch my breath and building up strength, knowing that I had to do this all over again, once we reached the nursing home. Actually, I bought us both a Whataburger feel that  maybe eating something would build a new muscle before I had to lift mother out of the car.

When we got back to the home, I began building the wheel chair with it’s alarms  (and yes, the alarm started going off again)and wires that have to be tied on to the back and then tied on the extra pad and was now ready to try to lift mom out of the car. This was the moment of truth, could I do it one more time? After several attempts of trying to get the wheel chair not to roll as I was trying to get her in a seating position, I looked down to see the breaks that I should have had on. Ok, now I had the breaks on and I was able to get behind her and pull her up to an almost sitting position, enough to at least roll her into the nursing home. When we got inside, we saw the driver of the van that delivers the residents to the doctors offices. When I told her that I almost dropped my mom in the parking lot because I couldn’t lift her out of the car, she told me, “I was wondering if you were going to try to do that by yourself, that surely you knew that it takes 2 people to lift her out of the chair. That is why we take her in the van that we just roll the wheel chair up the ramp and she doesn’t have to get out of the it.”

It was at this point that I discovered that no matter how cute a hair cut you might have, and no matter how young we might look, at 65, there are going to be some things that will make us feel like we are 80. This was one of those times.

Also, I cannot figure out why when you tell people you are 64, they don’t say, “oh my, you don’t look 64.”. But when people learn you are about to turn 65, you constantly hear, “my goodness, you sure don’t look that old.”   This tells me that 65 is the age that people begin to look at you in a whole new light. I think that when they learn that you are 65, they expect you to be in orthopedic shoes and eat dinner at 5:00.  The minute I turn 69, I’m going to say I’m 70. Would rather people think I look good for 70 instead of them thinking I look pretty bad for 69. It’s all in the out look!

Salads

Summer Salad

Why am I obsessed with pasta salads? While at my daughter’s house in Phoenix, babysitting the precious little darlings, I had about 2 minutes to sit down one night before I fell asleep and found this in a Better Homes & Garden. I couldn’t wait to get home to make it.

1/2 cup olive oil

3 cloves garlic, sliced

1 (12 oz) package spaghetti, broken in half

3 cups reduced sodium chicken broth

1 medium zucchini, ends trimmed

1 medium yellow summer squash, ends trimmed

6 sticks string cheese

4 cups cherry tomatoes, chopped

1 large purple onion (about 1 cup)

1 cup chopped fresh Italian flat-leaf parsley

1/4 cup red wine vinegar

1/2 cup walnut halves, toasted

Heat 2 Tables of the oil in a 12″ skillet over medium heat. Add garlic; stir 1 min. Add pasta; toss to combine. Add broth. Cook, uncovered over medium heat 10 minutes or until liquid is nearly absorbed, stirring occasionally. Remove from heat. Let cool 10 minutes. Transfer to a large bowl. Meanwhile, using a spiral vegetable slicer, cut zucchini and yellow squash  into strands; snip into shorter lengths, if desired. Add to spaghetti. Let cool completely. Pull cheese into thin strands, chill until read to serve and then pour dressing over before serving. *Dressing is below*

In a small bowl, combine the rest of the olive oil, the red wine vinegar, parsley, tomatoes, onion and walnut halves. Stir to combine and pour over spaghetti right before serving.

Daily Thoughts

Ya Ya Sisterhood

Last night some of our kids came over for dinner. We invite them to come  quite frequently because they have our 10 month old granddaughter. That, my dear friends, gets them a lot of homemade dinners. For some reason, last night Princess Payton decided that she just wanted me. It was glorious. She even went to me before her dad..I loved it. When Cameron was trying to get her to say, “ya ya” she did so and quite clearly. When I heard her say it, I thought to myself, “why that sounds so much cuter than Honey, which was what I had told them I wanted to be called, when Payton was born.. So I told them that I wanted to change my name from Honey to YaYa. That way, not only does it sound so cute, but she can already say it, which makes it even better. The kids started laughing at me and telling me that I cannot change my name AGAIN! Apparently, they think that just because I have gone from Honey Nonnie, to MiMi (but decided against that since my mom was called MiMi and I thought it might be confusing). The kids told me that it was no more confusing that me changing what I wanted to be called 5 times before Payton turned 1. But I decided that I really do like YaYa and I’m sticking to it. So now the grandkids in Phoenix call me Nana (which I tried to change but they said “NO”),  our 10 yr old grandson, which lives here calls me Nana and our granddaughter In Orlando calls me Honey. I won’t mention what Randy calls me. But back to the story. I figure that as the grandkids get older, I will be able to bribe them by telling them that if they will call me a cuter name than Nana, I will buy them stuff. So as of today, I am Nana Honey YaYa….oh my, that kinda has a ring to it. Maybe I should go with all 3 names….NanaHoneyYaYa!  Will take them awhile to learn to spell it, but by then I will probably have found a new cuter name anyway.

Desserts

Old Fashioned Cherry Pie

Some of our kids are coming to dinner tonight so of course, Cameron already texted to see what we were having around 10 this morning. I texted back that we were having the beans & brisket that I posted a few days ago and cherry pie, which is one of his favorites. As the pie process began to get underway, it reminded me that several friends have ask about some of the pies that I make. Figuring that this might be just as good a time as any, here is a couple of secrets that will make your homemade pies extraordinary.

Even if you use the store bought Pillsbury refrigerated pie crusts, these simply little tricks will make the crusts taste better and seem a little more less “store bought”.

!. After you have placed your pie filling, whether it be cherry, peach, apple, sprinkle about 3 tables of sugar over the fruit. Then dab cubes of butter (not margarine) over the pie filling before covering with the top crust. Sprinkle a little sugar over the top crust to give it a sugary exterior.

2. If you are making apple or peach pies, substitute light brown sugar over the fruit filling and sprinkle some cinnamon, as per your liking, over the filling. Just sprinkle regular granulated sugar over the top crusts, just like you would cherry or blackberry, etc.

3. If you like a little more homemade flavor, use the boxed Betty Crocker Pie Crust mix. Sells for $2.09 and makes 2 crusts. All you do is add cold water and roll them out. So easy, but so much better than the refrigerated.   2015-04-28 11.19.02

Butter cubes placed over pie filling!

2015-04-28 16.35.38

Finished and ready to enjoy!

Much flakier and so much better tasting.

Daily Thoughts

Peeling Eggs & Cake Mix Tips

Over the years I have struggled with peeling hard boiled eggs. I have tried every suggestion that came across Face Book, or tips from chefs on television. Sometimes they worked and sometimes they didn’t. Since I have 2 daughter-in-laws that eat deviled eggs like they were chocolate truffles, I have made A LOT of deviled eggs this past year, since we moved closer to family. I have begun to really pay attention to how I cook them and what works more times than not, when peeling them. So after peeling 6 eggs today and having every one come out looking like a perfect little white egg, I want to share something that maybe you hadn’t thought of or heard.

They peel so easily when still warm. All I do is put the eggs in a pan, cover them in water and after water comes to a boil, I boil them uncovered for 4 minutes. I take the pan off the heat and place a lid on the pan. Allow to sit for 15 mintues. Pour the water off and run WARM water over the eggs, until you can comfortably handle the eggs. It is almost immediately that I begin to peal them. This allows you to peel them before the skin that is right under the shell to begin to stick to the egg. Thus, the shell comes off beautifully every time. At least 95% of the time. In the last several times of boiling eggs, I have had only one egg that was hard to peel.

Cake Mixes

Cake mixes can taste more like homemade if you make a couple of substitutions.

1. Substitute the water using milk.

2. Instead of the oil that is called for, use half oil and half melted butter. (And NO, using margarine doesn’t count, besides margarine not tasting very good, butter is better for you anyway.)

3. Add a little vanilla or any other extract such as almond, or butter, or well, you get the point. to the cake mix…about 1 teas

4. Add about 1/4 cup of sugar to cake mixes.

5. Never just bake them the time listed on the box. Watch closely and just when the top of the cake looks a little shiny in the middle, but when you shake it, it feels solid, take it out. Remember, to bake it according to your oven. Just because the box says bake 25-30 min, doesn’t mean that fits all ovens. So if you take them out just before they look dry on the top, they are much more moist.

6. Dark baking pans need to have the oven temp a little lower than shiny pans. Instead of 350, try 325.

7. One Duncan Hines cake mix makes 3 8″ loaf pans. You can then freeze 2 of them and pull them out as needed, always allowing you to have a cake in the freezer for those times when you don’t want to bake but company is a’comin!

Salads

Green Apple Cole Slaw

It thrills my soul that I have fallen in love with salads. I can honestly say that some days I actually crave salad. What is going on? Why am I wanting salads? The old me would have settled for a great slice of cherry pie or chocolate cake and been on my merry way. All I know is that maybe my cholesterol will drop below 300 if I keep going like this! If not, I can always eat a few oatmeal cookies to help; oats are suppose to help with cholesterol, right?

Serves 8 to 10

Taken from Come To The Table

Dressing

1 cup good quality mayo

1/4 cup distilled white vinegar

1/3 cup sugar

Salt & pepper to taste

Cole Slaw

1 medium green cabbage, (about 1 1/2 lbs), shredded

1 medium sweet onion, finely chopped

1 carrot, grated

2 tart green apples, chopped

For the dressing, combine the may, vinegar, sugar, salt and pepper in a small bowl. Mix well.

For the slaw, combine the cabbage, onion, carrot and green apples in a medium bowl. Pour the dressing over the salad and place in fridge for several hours, covered for the flavors to blend.

Cakes · Chocolate · Desserts

Mexican Chocolate Pound Cake

This afternoon I thought I would hunt for a new chocolate cake recipe and came across this new one that I had not seen. Since we love the Texas Sheet with the teaspoon of cinnamon in it, this one should be one that will satisfy our chocolate fix tomorrow. I saw it online in “my recipes” and cannot wait to bake it tomorrow. Let me know if you have tried it and what you thought about the flavor.

recipe Photo by: Photo: Jim Franco; Styling: Leslie Siegel

Mexican Chocolate Pound Cake

We replicated the flavor profile of Mexican chocolate using semisweet chocolate and cinnamon. If you prefer to use Mexican chocolate, look for it with the hot drink mixes or on the Hispanic food aisle. This moist pound cake is equally delicious without the sauce.
  • Yield: Makes 16 servings
  • 1 (8-oz.) package semisweet chocolate baking squares, chopped*
  • 1 cup butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1/2 cup chocolate syrup
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup buttermilk
  • Powdered sugar (optional)
  • Mexican Chocolate Sauce
  • Garnish: toasted sliced almonds

Preparation

1. Preheat oven to 325°. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring at 15-second intervals. Beat butter at medium speed with a heavy-duty electric stand mixer 2 minutes or until creamy. Gradually add granulated sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.

2. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch (14-cup) tube pan.

3. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and let cool completely (about 1 hour and 30 minutes). Sprinkle with powdered sugar, if desired. Serve with Mexican Chocolate Sauce. Garnish, if desired.

*2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted. Omit ground cinnamon.

Note: We tested with Nestle Abuelita Marqueta Mexican chocolate.

Casseroles

Oven Roasted Veggies

Because Randy and I are trying to eat less meals, we have been on the lookout for different ways to make our veggie meals a little more exciting than just green beans and fried cabbage. When I saw this on FaceBook, I immediately knew that this would be such a great dinner. 2015-04-23 14.02.45Ingredients:

1 bundle of asparagus

1 small bag of snow peas

2 medium to small yellow squash

1 zucchini

1 small bag of baby carrots

1 package of grape tomatoes or cherry tomatoes

1 sweet potato

EVOO

2 tables rosemary (if using fresh, it will be 3)

2 1/2 Tables Basil (if using fresh, then it would be 1/3 cup)

McCormick’s steak seasoning (pepper-mix, it’s part of their Grinders series)

Sea Salt

1 1/2 teas garlic salt

Preheat oven to 425

Combine as much olive oil  (approx. 1/4 to 1/3 cup)as you like with the herbs and seasonings. Cut the vegetables in 1 1/2″ chucks. Place in a baking dish which has been sprayed with Pam or buttered. Toss all the veggies with the oil mixture and place in the baking dish. Bake, covered, for about 30 minutes. Then uncover and bake about 10-15 minutes longer. Depending on how soft you like your vegetables.

We will be serving this with a salad and Italian bread! ENJOY as a side dish or meal.

Beef · Meats · Starches · Super Bowl Recipes

Beans & Brisket

A friend of min today told me that her family had fallen in love with this recipe. Wanted to post it again, as there were several ladies that were there that said to send the recipe to them and since I didn’t know for sure they knew how to search for it..here it is. Great easy meal for company. We are having it Tues night!

A good idea is to soak the beans overnight. Just put the beans in a pan or large bowl and cover them with water and allow to sit overnight. This softens them and allows them to cook a little faster.

Chocolate Castles's avatarChocolate Castles

3 to 6 pound brisket or large roast, trimmed

1 can rotel tomatoes

1 qt plus 2 cups water

1 pound pinto beans

1 large onion, sliced

1 large tomato sauce (16 oz)

Wash beans and drain. Put in bottom of large roaster. Season the brisket or roast to your liking and lay on top of beans. Then onion, rotel and tomato sauce. Pour inthe water. Cover and cook at 250 degrees for 12 hours.

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Cakes · Chocolate · Desserts

Chocolate-Hazelnut Eclair Cake

One of the reasons I look forward to getting the Paula Deen magazine every 2 months, is that I know there will be fantastic dessert recipes in them. The new May-June has so many great recipes in them, that by the time I try them all, I will be wearing a tent.

2 (3.3 oz) packages white chocolate instant pudding mix

3 cups whole milk

1 teas vanilla

1 (8 oz) container frozen whipped topping, thawed

1 (7 oz) jar marshmallow crème

1 (14.4 oz) package graham crackers

1 cup grated bittersweet chocolate

1 (13 oz) jar chocolate-hazelnut spread *like Nutella

1 1/3 cups chocolate syrup

In a large bowl, bet pudding mix, milk and vanilla with a mixer on medium-low speed until thickened. In a medium bowl, beat whipped topping and marshmallow crème with mixer at medium speed until smooth. Beat whipped topping mixture into pudding mixture until well blended.

In the bottom of a 13×9″ freezer safe baking dish, arrange one-third of graham crackers in an even layer, breaking crackers as needed to entirely cover bottom of dish. Spread half of pudding mixture over crackers and sprinkle with half of the grated chocolate. Repeat the layers once and top with remaining graham crackers.

In a medium bowl, beat chocolate syrup and the hazelnut spread on medium until well combined; spread over graham crackers. Cover pan and freeze for at least 8 hours to 2 days before serving.

Store leftovers in freezer, as the chocolate topping will soften and become a sauce if just refrigerated. But it won’t alter the wonderful flavor if you place in fridge…

Thanks Paula Deen, this one will be made many many times this summer, I’m sure!