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The Moods of Moving

It has been over a week since posting, since we have been busy setting up the new house.. We have finally found a house and was able to move in last Thursday and Friday. Yes, I said, Thursday and Fri, as it took two 28 ft trailers to haul our precious treasures from California. This is our second scale down, so more things will be given away or sold, to keep our kids from hating us. They had already told us some years back that whatever we had left when they put us in “the home” would be quickly hauled away as they certainly had no interest in our things. They didn’t say it quite like that of course. They used a little tact. I think the conversation went something like this, “we feel that it would be best for all of us if you went ahead and got rid of most of your junk, oops, we mean valuables, that way, we won’t argue over who gets what, when the time comes”. Besides, it would just make us sad each time we looked at something that reminded us of ya’ll.”  Kids have such  way with words, don’t they?

So Randy and I have spent the last 4 days sorting through and deciding which set of the 5 sets of dishes we should keep. We kept the dishes that have a better chance of survival, should they be thrown at someone. We have boxes marked “Treasures for Others” “Treasures for Grandkids”,(let’s hope that those precious babies have better taste than their parents) “Garbage No One Would Want” “Why In the Heck Did We Ever Buy This” and “Size we want to Be”.

We actually began the move in with a positive attitude, exciting about starting our new season of retirement in a new home, close to family and had determined that we would make this move with humor and grace. We did that the first day. By day two, after going to Walmart to purchase necessary items to help turn this house into a home, we were looking up “marriage counselors” on the ipad. Little snide remarks began to permeate the air. After he had unboxed the new vacuum, he brought it over to me and told me that “well, here it is, it’s ready for you to take for a spin around the block.” Since I had already unloaded about 30 boxes that morning, it didn’t set well with me. I shot back, “oh I hope you didn’t mind that I gave the movers all of your power tools”. It just went downhill from there.

When the lease is up in two years, if we have not had the opportunity to attend a “making your marriage work” seminar, we will just renew the lease. Marriages were meant to be able to survive trivial things, like sickness, financial trouble, kids, certainly never retirement or moving. Even good marriages have their limits.

 

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Brownie Pudding

It makes my mouth water just to think about this. Top with Blue Bell Homemade Vanilla or Cinnamon Ice Cream and you have yourself a little piece of Heaven.

3/4 cup unsweetened cocoa

1/2 cup flour

2 cups sugar

4 eggs, room temp

2 teas vanilla or seeds scraped from 1 vanlla bean

1 cup unsalted butter, melted and cooled

Preheat oven to 325.Butter a 2 qt baking dish; set aside. Sift together the cocoa and flour in a medium bowl.  Set aside.

Using mixer, beat sugar and eggs on medium-high until very pale and light yellow, 5-10 minutes.  Reduce mixer speed to low and add the vanilla bean seeds (or vanilla) and the cocoa mixture, mixing just until combined. Still on low, slowly pour in the melted butter, mixing just until blended.

Scrape the mixture into the prepared baking dish and place in a larger baking dish. Add enough hot tap water to come halfway up the sides of the dish with mixture in it. Bake for 1 hour , at which point a tester inserted 2″ from the side of the pan will come out  with some moist crumbs still attached and the center will appear underbaked. Remove the brownie baking dish from the larger pan and place on a wire rack to cool. Serve at room temp or slightly warm with ice cream or whipped topping. Leftovers should be stored, covered, in fridge. (Up to 3 days)

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Moving Day Is Upon Us…..Hence The Need for Chocolate

Actually, thinking about moving, planning the move, recovering from the move…I guess any situation or any day makes me want chocolate. This morning when I looked at the blogs that automatically come to my email, this one jumped off the page. The recipe is copied from Ina Gartner and I am copying from Browned Eyed Baker. I cannot wait to find the box with my baking pans. This will be made within 48 hours of the moving van pulling away.

Will post it in a separate post so you don’t have to read this every time you look for it.

Holiday Fare · Salads

Whole Wheat Orzo Salad

Taken from Taste of Home, this is such a pretty & colorful salad, full of flavor and perfect for these spring dinner luncheons or dinners. My sister-in-law just finished making it to take to a party and let me have a spoonful. Trust me on this one…it is a keeper!

2 1/2 cups uncooked whole wheat orzo pasty (about 1 lb)

1 can (15 oz) white kidney or cannellini beans, rinsed and draned

3 medium tomatoes, finely chopped

1 English cucumber, finely chopped

2 cups feta cheese (crumbled)

1/2 medium green bell pepper, finely chopped

1/2 medium red bell pepper, finely chopped

1 medium sweet yellow bell pepper, finely chopped

1 1/4 cups pitted Greek olives (about 6 oz) chopped

1/2 medium red onion, finely chopped

Dressing:

14 cup lemon juice

2 Tables olive ol

1 tables grated lemon peel

3 garlic cloves, minced

1/2 teas pepper

Cook orzo according to package directions. Drain orzo; rinse with cold water.

Meanwhile, in a large bowl, combine remaining ingredients (except dressing). Stir in orzo.

Combine dressing ingredients and toss into the salad. Refrigerate until serving.

 

 

 

 

 

 

Meats · Starches · Vegetables

Shrimp Creole…Paula Deen Style

Since we made a visit to eat at Paula Deen’s restaurant in Savannah, GA, whenever I see a recipe from her, I immediately know that I will go in my file to make. This recipe has the same ingredients as the creole we devoured in Augusta.

2 tables olive oil

11/2 cup diced green bell peppers’

1/2 cup diced onions

1/2 cup diced celery

1 teas chili powder

1 (14 oz) can tomatoes

1 (8 oz) can tomato sauce

1 tables hot sauce

1 tables Worcestershire sauce

1 teas white sugar

salt and pepper to taste.

1 lb peeled and deveined shrimp (I buy the frozen cooked and deveined shrimp at Costco)follow directions on package for using shrinp in recipes.

green onions for garnish (and extra flavor)

Serve over white rice

In frying pan, heat olive oil. Add peppers, onions, celery. Cool until veggies are tender.

Add chile powder and sauté until caramelized. Remove from heat. Add tomatoes, tomato sauce, Worcestershire, sugar, salt and pepper. Cool over low heat, covered, stirring frequently, for about 2 hours.

Add thawed shrimp and cook for about 20 minutes, until shrimp is heated all the way through. Serve over hot rice. Sprinkle chopped green onions over top.

 

 

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Home Sweet Home

We have been back in Dallas for a little over a week and in that short time, we have looked and googled and driving by more home sites that I care to tell you. We “think” that we have found just the perfect one for us but with the competitive market here, we pray that our contract will be the one accepted. My mind is already racking to think of the kitchen boxes being unpacked. What will I bake first? Our traditional new home meal has always been chicken fried steak with mashed potatoes, green beans and hot rolls with chocolate cream pie with whipping cream. That was then. This is now. Because of our “more mature” age, he will be lucky if he gets a frozen TV dinner with a package of cookies thrown at him as we sit to rest after unloading boxes all day. Since Feb 5th when we moved out of our home in California, traveling cross the grand ole USA, I have been collecting new recipes that would grace our table once we were settled in our new home. One of those recipes is Shrimp Creole. While visiting friends in Augusta, Georgia, we were taken to a creole restaurant where w feasted on shrimp gumbo and shrimp creole. Since that night, I have been looking for the perfect recipe to make at home. This recipes sounds just like the one we had and it might even replace our “traditional” first night In new home meal.

 

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Lemony Lemon Brownies

3/4 cup flour

3/4 cup sugar

1/4 teas salt

1 stick (1/2 cup) unsalted butter, softened

2 large eggs

2 tables lemon zest

2 tables lemon juice

For the Tart Lemon Glaze

4 tables lemon juice

8 teas lemon zest

1 cup powdered sugar

Preheat oven to 350. Grease and flour an 8×8″ baking dish with Pam and set aside.

Zest and juice two lemons and set aside.

In the bowl of mixer beat the flour, sugar, salt and softened butter until combined.

In a separate bowl, whisk together the eggs, lemon zest, lemon juice until combined. Pour it into the flour mixture and beat for 2 min at medium speed until smooth and creamy.

Pour into baking dish and bake for 23 min, should turn golden around the edges.

Allow to cool completely before frosting with glaze.

Mix the powdered sugar with the lemon juice and zest until smooth. Spread the glaze over he brownies with a rubber spatula and let glaze set before cutting.

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Tempted in Texas

We have made it back to Dallas, thinking that we left  the food temptations back in Savannah. I was wrong. As we drive up and down the streets of Dallas, we are finding that in our 3 year California hiatus, new restaurants have popped up everywhere. Not wanting to have to say that we haven’t been to some of the new places, Randy and I have made a list of several new places that we keep hearing about. We have been in town for 72 hours and have already hit 3 of he new places. Texas does have it’s temptations. This way, we don’t have to once again sound like he newbies. We can join in the conversations when we hear friends talk about going around the corner to the new spot. All those “new spots” are beginning to add quite a few new bumps on our bodies. I have figured out that I am good with eating out pretty much every night, as long as I have a kitchen to bake desserts. To get back to basics of dessert baking, the lemon brownies that I am posting in a minute shows that I am serious about getting back to desserts. Since we are still “homeless” and searching for a house, my list of things I want to bake the minute the first box of mixing bowls are unpacked, is growing. ,The delicious sounding little gems will be among the first. Look for them under “Lemon Brownies” in the dessert category. Will post them right now.

 

Daily Thoughts

Cravings &Cookies

Yesterday as we were beginning our day, I began to wonder why my jeans were shrinking. Had it been all the Southern Comfort food that we had been eating since we crossed over into the “low country”? I was still taking the medicine that the California nutritionist had given me to control cravings. When I had told he Dr that I could not take diet pills, he assured me that this was not a diet pill and that it had been given for years to smokers to help control their craving for nicotine and it was good for controlling cravings for food. Instantly I began to loose weight and was so proud that the old me that would grab at anything sweet for a snack, was now shopping for fruit and yogurt.My “new me” quickly scanned the shelves for healthy snacks instead of the usual cupcake that had somehow found it’s way into my hand. As we drove out of the grand state of California, images of the food that we had missed so much, while living in California began to overcome me. We were headed to New Mexico where we feasted on Mexican food for 3 days…but I was faithful to continue my “diet” pill. So far so good. As we sunk deeper and deeper into Paula Deen country, that resolve to just indulge every few days or so was disappearing. We were giving in to the temptation to exit when we would see signs that read, “exit 117 for the best fried pies” or exit 242 for the “greatest peanut brittle”. Yesterday while getting ready to go out exploring Charlestown, I sunk to an all time low. We tried to eat a little healthy. Randy had gone downstairs to bring back a cup of coffee and hot tea for me. He even brought back a couple bananas, but when we peeled them, they…well, let’s just say that they weren’t in their prime of life. So not wanting to take my “no craving” pill on an empty stomach, I reached for our snack bag. When we got in the car to leave, Randy looked over at me and noticed that I had a bag of cookies in my lap. Defensefully, I quickly reminded him that I was not suppose to take the medicine on an empty stomach. I was also trying to get rid of a few small leftovers so we could clean out our car. In my quest to clean and cautious, I had devoured 6 cookies. I reminded him of the reasons. When I heard myself say the reasons out loud, they didn’t make as much sense as they did when I was trying to justify my actions in my mind.
I told him that he needed to get me out of the deep south as quickly as possible; so we are doing just that. As soon as we go to one more place that has been on my bucket list, Edgar’s Bakery in Birmingham, Al. I will start taking my “no craving” pill once again with carrot sticks instead of cupcakes or cookies.
Viva Paula Deen & the South, where you can find the best food in the good ole USA

Cakes · Chocolate

Yes, Another Chocolate Cake Recipe

Just saw this recipe on Just A Pinch and cannot wait to get back to Texas to make it. Randy loves cakes without frosting and this one sounds like a cake that will be a hit with him.

1 c guinnes draft beer

3/4 cup sour cream

1 stick unsalted butter (you can add up to 2 Tables more if you like, “I like”)

2 eggs

1 tables vanilla

3/4 cup unsweetened cocoa

2 cups all purpose flour

3 cups powdered sugar

2 1/2 teas baking soda

Preheat oven to 350. Butter and line a 9″ springform pan or a bundt pan.

Pour the beer into a large wide saucepan; add the butter (that you have sliced)and heat until the butter melts. Whisk in the cocoa and sugar.

Beat the sour cream with the eggs and vanilla; pour into the saucepan; whisk in the flour and baking soda.

Pour the cake batter into greased pan and bake for 45 minutes to an hour. Leave to cool completely in the pan on a cooling rack.

Place over platter and allow cake to fall onto platter. Sprinkle with about 1/4 cup powdered sugar or leave plain.