What a special week this has been to visit our sweet friends here in California. We have eaten our way through LA, played hand & foot, laughed so hard we cried and just enjoyed the simple pleasures of friendship that means so much. We are determined not to get teary eyed as we leave in a few days but to just give thanks for the Lord for allowing us to come visit. It has been pure joy. We have found that people who live here make you feel like you are living in the 50’s. They just call you up, tell you to come over for a meal and then we end up staying for a couple of hours to play cards. If there is no dessert made…no problem, they just pull out ice cream from the freezer and don’t apologize for not having a Martha Stewart dessert made. Everyone is thrilled to just be among friends, catching up on their lives.
Life seems at a slower pace than in Dallas. Seems weird to say that, but people here seem to have more of a desire to just sit and visit. It makes me more determined to acquire that lifestyle when we get back to Texas. Not worry that I might not have a fancy dessert baked, but to invest more of my time in people’s lives instead of worrying about what to serve.
Seems That no matter where we roam, there is always a lesson to be learned. I need to wake up to the reality that instead of dreamin’ of a more old fashioned social life, it is up to each of us to help make happen what we wish “could be.”
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Mexican Short Ribs With Dried Cherries
Upon arriving at our friend’s house in CA, we were greeted with the awesome aroma of these short ribs cooking. They were fall off the bone and the gravy that it made was just the best. Had the rest of c the gravy tonight over the left over scalloped potatoes.
1 (16 oz) jar roasted red sweet peppers, drained (about 2 cups)
3 tables Mexican Chile Cocoa Spice
3 lbs bone in beef short ribs
1 Large onion, chopped
3 cloves garlic minced
1 cup red wine or beef broth
1 (14 1/2 oz) can diced tomatoes, undrained
3/4 cup low sodium beef broth
1/3 cup dried cherries
in a blender puree sweet peppers and Mexican chili cocoa spice, set a side. Season beef with 1 teaspoon salt and 1 half teaspoon pepper. Coat a Dutch oven with Pam cooking spray; heat over medium high heat. Add beef. Cook until deep brown all over about 10 minutes. Transfer to a plate. Drain all but 2 tablespoons fat from pan. Place sliced onion in pan and cook and stir over medium heat 5 minutes. Add garlic and cook and stir 1 minute more.add red pepper puree to onion mixture And cook while stirring 3 minutes. Transfer mixture to a 6 quart slow cooker. Add tomatoes, broth, cherries and ribs. Along with any juices on plate. Cook on low for 8 to 10 hours or on HIGH 4 to 5 hours. Transfer ribs to a platter. Skim and discard excess fat from liquid. Pour Sauce over ribs.
Crossing Over
We did it; as soon as we crossed over the border to Arizona we quickly noticed that we looked like the thousands of other Seniors that actually live here. We felt that we needed to change a few of our old habits to fit in a little better. We felt it coming on when we noticed the signs at a Frys grocery store selling $1 root beer floats to seniors. We didn’t know until we stopped that they meant high school seniors. We just assumed that because of where we were they meant the “wise” old geezers.Then we realized that not only did we feel like we belonged here since every neighborhood has a “over 55” gated community that wave us on in without stopping us; but our precious grandkids who we drove 17 hours to see tell us that if we really want to pick them up from school this week, they would appreciate it ever so much if we would park around the corner:
It was embarrassing to be seen getting in a car with grandparents. We paid them back by having t shirts printed up with their pictures on the front saying, “never fear..your grandparents are here.”
Randy has bought his first pair of stripped Bermuda shorts with black knee socks and ordered me a pair of gold tennis shoes.
We like to feel like we really fit in when we visit places. Better close, it’s almost 4 and Randy is ready to leave for the senior blue plate special at Applebee’s.
I better get him out of here before he trades in my car for a Buick.
QT for RC
Peter has reached an all time low. We had just finished mailing off some packages when RC announced that since I had had a great lunch sitting outside Corner Bakery with a good friend after art class, he deserved at least a $1 drink from QT. My sister in law has been telling me about QT and all the different tea flavored drinks. They have absolutely any flavor of tea, coffee or soft drink imaginable, allowing you to mix any flavor in any drink, all for $1.
Peter Pumpkin, being in the groove of the Fall season, had been out running errands all morning while I was in art class and never stopped for lunch. I told him that I wanted a drink also, so in to QT we go. We don’t like to think of ourselves as retirees that stop in at Micky D’s for afternoon coffee and apple pie or that cute little ice cream cone they have, so we think that it sounds much more “hip” to say we stop at QT to get refreshed.
I head over to the tea dispensers and decided on Black Current-Mango flavored tea and turn around to see what he is choosing. He had disappeared. I walked all over the drink section, but no hubby in sight. I take my giant $1 drink and proceed to go looking for Mr. Excitement.
As I neared the hot dog counter where they are turning over and over and over, just to get the perfect doneness (how perfect can they get, we are, after all, in QT) all the while looking up at you and saying, “pick me, pick me”. I look over to see my husband who will not go to a buffet because the caliber of the food he says, is not quite up to par. He is standing over the turning hot dogs just waiting for the perfect hot dog to come along. Who is this person? He has gathered his clear plastic hot dog holder and is loading up the bun, which you take from under the counter, and loading it with mustard out of a little packet, chopped onions, that have probably been there for 5 days and then tops it off with pico di gallo (I’m sure that’s not how it is spelled, but I’m too lazy to go look it up).
This is truly a Candid Camera moment. We have been married for 18 years and this is the first time I have seen him get a hot dog from a convenience store. Apparently, the line we had to wait to check out tells me that other retirees have caught on that Micky D’s is not the “in” place for seniors who are out roaming around in the afternoon. I was so disturbed by the time it took us to check out that I told him I was craving ice cream. We decided that maybe McDonalds wasn’t so bad, so we headed over there and treated ourselves to hot apple pies, ice cream cones and him a “free” senior coffee All that after the $1 drink and $1 hot dog. So now, Peter is excited that we have found yet another place in town that he can get a lunch under $2.50….sometimes even heading over to Costco to get our free samples to go with our 3:00 senior coffee. He says that he is going home to google QT and map out our food stops for when we are on the road next week. He did promise that he will alternate QT, Micky D’s,QT, Micky D’s, so as not to get bored with our meals along the way. I’m hoping that maybe he will splurge while traveling and treat me to a from Taco Bell meal…but he informed me that would only be if our retirement check comes in before we leave. Love this new retirement season, it just keeps getting more and more exciting!
Chocolate Chess Pie
Taken from Southern Lady Magazine, this is a wonderful chocolate pie…perfect for those autumn evenings when nothing sounds good except something chocolate….
- 1⁄2 (14.1-ounce) box refrigerated pie crust
- 3⁄4 cup sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons yellow cornmeal
- 1⁄4 teaspoon salt
- 6 (1-ounce) squares semisweet chocolate, chopped
- 1⁄2 cup butter
- 1/3 cup heavy whipping cream
- 4 large eggs, beaten
- 11⁄2 teaspoons vanilla extract
- Garnish: sweetened whipped cream, chocolate shavings
Instructions
- Preheat oven to 350°.
- Unroll pie crust on a lightly floured surface. Roll into a 10-inch circle. Fit pie crust into a 9-inch pie plate; fold edges under, and crimp.
- In a medium bowl, combine sugar, flour, cornmeal, and salt.
- In a microwave-safe bowl, combine chocolate and butter. Microwave on High in 30-second intervals, stirring after each, until melted and smooth; let cool slightly. Combine chocolate mixture, cream, eggs, and vanilla, whisking to combine.
- Add chocolate mixture to sugar mix- ture, stirring to combine well. Spoon chocolate mixture into prepared crust. Bake for 30 to 35 minutes, or until center is set. Remove from oven, and let cool. Garnish with sweetened whipped cream and chocolate shavings, if desired.
Princess On The Porch…A collection of stories and recipes
We picked up the finished product yesterday afternoon and it made me tear up as I held the finished book that had been in my heart for years to write. Many friends have ask if they have to go to Etsy to buy the book and the answer is no. You can purchase it from me, here on the blog or email me at trudykcox@yahoo.com
The book is $18.00 plus $3.50 for shipping, and the profits will be going to Missions.
The book is written from different seasons of my life and is divided into the seasons of the year. It is my hope that as you read the stories, it will allow you to see your circumstances with a little encouragement and hope and maybe put a smile on your face and in your heart. The recipes are taken from friends and family who have blessed our lives and food that has blessed our tables, no matter the season, no matter the table.
Stuffed Pork Chops
Jason & Tracy (our oldest of our 5 kids) had us over for dinner last night. That is such a treat to be invited over to our kids houses to eat. It is refreshing to be at their tables and sometimes catch a glimpse of seeing a little bit of yourself in them, as they cook, serve and entertain others. Was a delightful evening and the food was scrumptious. Tracy told me she got this out of Giada’s cookbook. We didn’t leave a crumb on our plates. She even had us chocolate truffles for dessert that she had bought from Whole Foods. Thanks guys, it was such a nice evening.
2 tables olive oil, divided
2 cloves garlic,minced
6 sun-dried tomatoes
1 (10 oz) bag of frozen spinach, thawed and water squeezed out well
1/2 teas salt, plus more for seasoning
1/2 teas pepper
1/4 teas dried thyme
1/4 cup (2 oz) goat cheese
1/3 cup reduced fat cream cheese, softened
4 (4 oz ea) center-cut porck chops
1 1/2 cups chicken broth
1/2 lemon, zested
2 tables lemon juice
2 teas Dijon mustard
Warm 1 tables olive oil in a nice size sauté pan or skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add tomatoes, spinach, salt, pepper and thyme. Cook until well combined, about 2 more minutes. Transfer the mixture to a medium size bowl. Add the softened goat cheese and the cream cheese.
Using a sharp knife, cut a pocket into the thickest portion of the pork chop. Stuff each pocket with the spinach mixture (about 1/4 cup). Sprinkle salt and pepper over each pork chop.
In a small bowl, combine the chicken broth, lemon zest and mustard.
Warm the remaining 1 tables olive oil in a large skillet over medium-high heat. When pan is hot, add the chops.
Cook until golden and cooked through, about 4 to 5 min per side. Transfer the chops to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat, scrapping up the brown bits from the bottom of the skillet as the broth begins to thicken. Cook until broth has been reduced by half, (about 8 min)making a light sauce to drizzle over each chop as you serve them.
Tracy served these with baked butter-nut squash, drizzled with cinnamon and olive oil and baked Brussels sprouts.
Pear Gingerbread Cobbler
Taken from Taste of Home magazine, this is a perfect Autumn cake! I love this season of using apples and pears in different dishes.
4 cups sliced peeled fresh pears (about 4 med)
1/2 cup packed brown sugar
1/2 cup water
1 tables orange juice
1/4 teas cinnamon
2/ tables cornstarch
2 tables cold water
2 tables finely chopped crystallized ginger ( I will be using fresh as I have it on hand)
Gingerbread Layer
1/2 cup buttermilk
1/4 cup sugar
1/4 cup molasses
1 egg
2 table oil
1 cup flour
1/2 teas baking soda
1/2 teas baking powder
1/4 teas ground ginger
1/4 teas salt
1/4 teas ground nutmeg
Preheat oven to 350. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered for 10 min or until pears are tender, stirring occasionally. In a small bowl, mix cornstarch and cold water until smooth. Stir into pear mixture. Bring to a boil; cook and stir for 2 min or until thickened. Stir in crystallized ginger. Transfer to a greased 8″ sq baking dish.
In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients. Gradually beat into buttermilk mixture. Pour over pear mixture.
Bake 20-25 min or until cake tests done and is bubbly.
Cheese & Green Chile Casserole
I am having a ball going through and choosing recipes that we will be having all through the holiday season. It is fun to make them early to see if they are winners or will be tossed aside. This recipe is from 2006 SL Christmas and if I were a betting woman, I would bet that this will be gracing our table all through the holidays.
*This recipe won Editors Favorite
Preheat oven to 350.
9 large eggs
3/4 teas salt
3 (8 oz) packages Monterey Jack cheese, cubed
2 (8 oz) packages of cream cheese, cubed
1 (12 oz) container small-curd cottage cheese
1 tables butter, cut into small pieces
3/4 cup flour
1 1/2 teas baking powder
1 (4.5 oz) can chopped green chiles, drained
1 ( 2 oz) jar diced pimientos, drained
whisk together eggs and salt in a large bowl. Add cheeses and butter. Whisk flour and baking powder into cheese mixture. Add green chiles and pimiento. Pour into a lightly greased 13×9″ baking dish.
Bake, uncovered at 350 for 45 min or until set. Let stand 10-15 min before serving.
Yield: 16 servings
Spaghetti Salad (Trust me on this one, it is awesome)
Well, I baked the gingerbread biscotti that I posted yesterday and some friends came over today and it is almost gone. It was so good I will make more tomorrow. It is addicting. But today, this recipe was on Face Book and since I love pasta in any shape or color, this jumped off the page to me. I have everything on hand and will make this tomorrow for Peter Pumpkin.
1 pound thin spaghetti, broke into 3/4″ pieces
3 Roma tomatoes, diced
1 medium zucchini, diced
1 medium yellow squash, diced
1 green pepper, diced
1 red pepper, diced
1 small red onion, diced
1 cucumber, can you guess, diced!
2 (2.25 oz) cans sliced olives, drained (finally don’t have to dice anything else)
8 oz cheddar cheese, cut into small cubes (is that another word for “diced”)?
Dressing
1 (16 oz) bottle Italian dressing (Wishbone Robust Italian is great)
1/4 cup grated Parmesan cheese
1 teas paprika
1/4 teas garlic powder
Cook spaghetti according to directions on package. Rinse in cold water and drain. set aside to cool.
Place tomatoes, zucchini, squash, peppers, onion, cucumber, olives and cheese in a large bowl. Add cooled spaghetti noodles and mix well.
In small bowl, combine dressing ingredients and pour over noodle/veggie mixture.
Let sit in fridge for at least 2 hours before serving. The longer you allow to sit in fridge (like 4 hours to over night, the flavors will meld.) If you allow to sit overnight, you will probably need to add more dressing before serving, as the noodles soak it up. Sprinkle top with a little fresh chopped parsley for flair to serve.
* Taken from Six Sister’s Stuff blog
