Daily Thoughts

Grandsons, Games and Geritol

Wednesday, August 10th, woke up at 5:30, so excited about heading to airport to pick up Jaden. He is visiting us for 8 days and we cannot be more excited. No more quiet car rides just driving around by myself during the day. Now I will have my sweet angelic 10 hr old grandson to drive around with me. We will laugh and talk about what he has done this summer and stop for ice cream and I will snap impromtu pictures of him, as he takes in the sights and sounds of Los Angeles for the next week. How memorable this will be. I cannot wait to just watch him walk off the plane and give him a giant hug.
10:00 a.m. Here he comes, walking off the plane with his cute little backpack. Wait….is that a skull and bones I see on the front of the backpack, surely not, Jaden is only 10 and I think he would still have SpongeBob Squarepants shirt and backpacks. I bet maybe he picked up the wrong backpack. We hug him while he says, “Nana…not in public….and don’t even think about kissing me.” Oh, I’m sure he is just a little fussy after getting up so early to catch the plane. Will get a real hug when we get to the car.
10:30 a.m. We are walking to the car. He tells me that he can’t talk to me until his ears pop. They are all stopped up and he just can’t hear anything. And…since his ears are all stopped up, and he cannot hear us talking, could he just play video games on my iphone in the car until his ears unstop. Of course he can, after all, he is at grandmas and he can do anything he wants, right?
11:00 a.m. We ask him if his ears are unstopped so we can talk, “not yet” he says. Isn’t this just awesome, Randy and I are having to yell over the precious sounds of Angry Birds to talk to each other. Oh…that brings back the days of living around all our family when we lost our television rights to grandkids who always had to watch the Wiggles or Elmo or SpongeBob. But….after all, when was the last time we heard Angry Birds in the background. Oh boy, this is going to be a great 8 days. Am so glad Jaden is here.
1:00 p.m. We have treated our young sweetheart to his First In and Out Burger in California. He is so excited, he even put down the iphone to eat. Things are warming up and he has even said a few words to us. Gotta love these grandkids. Can’t wait to take him and show him the beautiful homes here and the different museums. He is going to love them.
2:30 I guess the sightseeing is going to have to wait, Jaden fell asleep from being so tired from the flight. Doesn’t he look adorable, all curled up in his room. I bet the minute he wakes up all he is going to want to do is tell me about his first plane ride and what all he is wanting to do. Will be excited to have him wake up.
5:00 Have to go wake up the little darling. He is now a little fussy from being woke up. Oh well, I’m sure once he really wakes up he will start to enjoy being here. We leave to go get Randy from work, stopping at the grocery store first to let Jaden pick out a few things to eat. Wanted to be sure that we have everything he would like to have. He asked if he can sit in the car while I go in to the grocery store. He wanted to play Angry Birds. Not on your life, Mister. We go into the store and he picks out 2 frozen pizza’s and a box of cereal. He is anxious to get back to the car to play on my iphone. This bonding time isn’t quite what I expected it to be. Expect tomorrow to be a little better, after he gets rested up.
7:30 We have finished frozen pizza and tear him away from the computer to go for a walk, but make it short, as Jaden is cold. AFter all, he tells us, “I am used to the Texas heat of 105, so this 80 degrees makes me cold”. We head home. Well, that’s ok, he can curl up by me on the couch and we can watch “America’s Got Talent” together. This will be a great night…”nana, do you mind if I play Witches and Wizards on the computer while ya’ll watch AGT, I’m not really into that?” Oh, no, mister, you are going to watch AGT with us and you are going to enjoy it. Maybe if he has ice cream and brownies, that will get him in a bettter mood. Yep, that’s what he needs, sugar….so we have dessert and that makes him happy. We enjoy a little TV and around 10 I announce that I am exhausted. Getting up around 5 and then entertaining the little darling has been exhausting. Jaden, Randy and I all head to bed around….
10:00….Randy and I are asleep when I feel a presence over me…”Jaden, what’s wrong sweetie?” I can’t sleep, Nana, maybe it was the 3 hour nap or just being excited about going rock climbing in the morning….well, go read, I didn’t bring a book, well…..close your eyes and try to sleep…ok…….11:45 “nana, I still can’t sleep” Well, I can and so you just go lay there until your eyes close”
Midnight……got him a glass of water and another tucking in….he’d better better go to sleep before I pour a whole bottle of Benedryl down his precious little throat. Maybe all that sugar wasn’t such a good idea.
6:30 a.m. Second day….Good morning Nana and Papa, I’m awake…….can I play on the Ipad? Yes, you can do anything if I can just go back to sleep….
7:00 a..m. When are we going rock climbing Nana? They don’t open until 10 Jaden, go play video games or watch a movie. How many days do we have left of this wonderful bonding time we are having? If I hear Angry Birds one more time this morning, I am going to throw the iphone out the window (oops, did I just say that?)
1:00 p.m. Got his second In and Out Burger for lunch. That’s all he wants. Am gagging at the thought of another burger…but after all, this is his summer vacation. so will force one down my throat.
2:00 Showtime, am headed to see Captain American…now here we go, this is what I’m talking about…..sightseeing at the Americana, movies and fun….”what? Oh, ok, Jaden, rock climbing wore him out, so could we just go home and he could play on the computer” Well, I guess that’s ok, after all, I do want my sweet little grandson to be enjoying himself”.
4:00 We are anxiously awaiting Papa to come home. I am going to tell Randy that it’s his turn to entertain this little darling for a while. I’m Angry Birded out and the sounds of aliens and army guys blasting away at each other has already got me deaf……man, I wish Jaden were staying longer than 8 days. The time is going so fast…..will update you tomorrow if we are out buying a ticket to send him home early or not…….

Cakes

French Vanilla Strawberry Shortcake

Since I am taking dinner to a friend tonight I wanted to make something a little special for her. I combined a couple of different recipes and came up with this one and it turned out great. Kept one layer for us to sink our forks in tonight.
1 Duncan Hines French Vanilla cake mix
1 cup milk
1/3 cup oil
4 eggs
1 teas almond extract
Mix all of the above and bake either in 3 loaf pans, or 2 9″ cake pans, spraying with Pam before pouring in cake batter. Bake according to box directions as far as time goes. When done, slice the layers into. If baked in the loaf pans, take out of loaf pans and put on serving platter. Slice into length wise.

Frost with the following:
(if you used the loaf pans, you will not need all of the frosting, so put into a sealed bowl and store in fridge for a later use.
1 stick softened butter
3 cups powdered sugar
2 teas almond extract
1/4 to 1/3 milk to thin enough to make spreading consistency. (If you do need a little more, add 1 tables at a time, beating after each addition.)
Frost bottom cake layer with about 3 tables of the frosting mixture. Set aside while making whipping cream

For each 1/2 cup of whipping cream, use 1/2 cup powdered sugar and beat until whipping cream is stiff. Add about 1/2 cup pureed strawberries to whipped cream after it has been whipped to stiff consistency. Pour about 1 cup onto frosted layer. Top with another cake layer and repeat with frosting and top with the whipping cream/strawberry mixture. Cover and store in fridge until ready to serve…Top with fresh sliced strawberries to dress up the look to serve.

Daily Thoughts

It Runs In The Family

Just so you know that I’m not the only one in the family that has funny fiascos, this story was just sent to me by my precious cousin, Marion who lives in Miami. She shared this story with me and gave me permission to use it here. It will bring a smile to your face when you read it. I told her to stick with teaching art and get out of the kitchen before it’s too late…..so here it is: (Cora, this should make you feel better about your cupcake caper)
Steven told me that when we traveled to the Carolinas on vacation his family would prepare many home-made, southern meals for us we would have difficulty eating everything. However, not one home cooked meal was cooked for us the entire month of July except for the meatless, Texas chilli I cooked for Steven’s vegetarian sister in North Carolina. Needless to say, I’ve been in a cooking mood ever since we returned from vacation. Two days ago I cooked fried pork chops, collard greens (from my “Shrimp, Collards & Grits cookbook I found in Savannah), corn-on-th-cob, and risotto w/mushrooms & golden raisins. Ummmmmmmmm Good!!!! The collards were amazing so today, I found a great recipe for buttermilk pie in the same Savannah cookbook. I bought the ingredients and everything was going fine as I carefully measured and prepared the ingredients exactly as the recipe instructed. The 9″ pie plates with uncooked pie crusts were also prepared just as the recipe stated.

As I poured the pre-tasted, delicious pie filling in the 9″ pie shells I thought that they looked really full, but who am I to question Ervena Faulkner, a retired educator, a popular columnist for the Beaufort Gazette and a published cook? Her recipe says to pour the filling into unbaked pie crust in 9” pie plates so that’s what I did. Then I put the excessively filled pie shells in the pre-heated oven anticipating the sweet, succulent flavor my home made, Low Country Buttermilk Pies.

No more than 5 minutes later the kitchen, the dinning room, the living room, the bedrooms, the entire house was filled with smoke billowing from the oven and everything in the house instantly absorbed the burnt buttermilk oder. I threw open the oven door to discover that both pies had overflowed and my sweet, pungent pie filling was burning into a large, black crisp on the bottom of my oven. I turned off the oven and tried to rescue my pies, but the smoke attacked my eyes as I grabbed the pies and I spilled even more filling on the oven door, the kitchen floor and counters. I opened the sliding glass doors, turned all the ceiling fans on high and soaked the furniture and air with an entire can of Febreeze. Then I cleaned up as much of the spilled filling as possible.

I had been preparing lunch as my pies began to cook, but we were forced to eat our lunch on the patio in the rain to escape the smoke and fumes. After lunch, Steven scraped as much of the crispy pie filling from the oven as possible, then I shut the oven door and set the knob to “self clean”. Thank goodness for modern technology! I hurried around the house closing the interior doors to prevent the smoke from contaminating the air in our bedrooms.

Eventually when the oven is clean again, I will put my pies back in the oven to finish cooking, but I worry about their success after the cooking process was interrupted and the sweet, creamy filling will probably taste like burnt charcoal. What a fiasco!! When I closed all the interior doors in the house, I didn’t I know that my bedroom door locked. Steven tried to coax the lock open for 20 minutes with no success. Not only is my pie episode a complete disaster, I have no idea when I’ll be able to re-enter my bedroom and bathroom. The last time I saw the key to that door was in 1979 when I bought the house 32 years ago. Please….that key is long gone!

Here I sit with all the windows and doors open while the air conditioner runs full blast and my electric bill triples with no buttermilk pies. Next time I get the urge to make a home-made pie I’ll just go to the grocery store and buy one like I usually do.

appetizers

Grilled Queso

For all you Mexican food lovers out there, and I know there are hundreds of you because everytime I go to get my quota of mexican food every week, we have to stand in line to get a table. This appetizer is a meal in itself, or a great side dish to a mexican themed dinner. Just serve with warm corn of flour tortillas and sit and enjoy a movie. (In case you are wondering, it once again is taken from a Paula Deen magazine, but she got it from a Cafe in Little Rock, Arkansas
4 tables butter (that should have told you immediately that it was a recipe straight out of her magazine)
1/4 cup flour
2 1/2 cups whipping cream
1 (8 oz) package white American cheese, shredded
2 cups shredded mozzarella cheese
1/2 cup chopped fresh cilantro
4 tables salsa or Pico de Gallo
Seasoning
In a large saucepan, whisk butter and flour together over medium heat; cook until golden brown whisking constantly. Whisk in heavy cream to make cream sauce, stirring often to make sure there are no lumps. Add cheeses and stir constanly until thoroughly melted. Add chopped cilantro and stir thoroughly. Place queso in a cast-iron skillet over medium heat, till it bubbles. Place salsa or Pico de Gallo in the center of the queso. Generously sprikle Seasoning on top of the queso. Serve with fresh fried corn tortilla chips, or soft corn or flour tortillas.
*Seasoning (makes 1 tables)
1 teas ground cinnamon
1 teas ground cumin
1 teas paprika
Mix spices together and place in a shaker

appetizers

Goat Cheese-Apricot Terrine

Another Paula Deen Winner!!!! This recipe makes 2 loafs of this delicious appetizer so you can keep one in the freezer for another time. It is not only so pretty to serve on the table, but the flavors blend so beauitfully.
2 (8 oz) packages cream cheese, softened
2 (4 oz) logs goat cheese, softened
3/4 cup apricot preserves, divided
1 1/2 teas chopped fresh rosemary, divided
3 slices bacon, cooked,crumbled and divided
Assorted crackers
Spray 2 (5x 2 1/2 “) loaf pans with nonstick cooking spray; line with heavy-duty plastic wrap.
In a large bowl, combine cream cheese and goat cheese. Spread 1/2 cup cheese mixture in bottom of each prepared pan. Top each evenly with 2 tables apricot preserves, 1/4 teas rosemary, and 1/2 slice crumbled bacon. Repeat layers once, beginning with cheese misture and ending with cheese mixture. Cover tighly with plastic wrap and freeze until ready to serve. Remove from freezer 1 hr before serving. Unmold and top each wtih remaining 2 tables apricot preserves, 1/4 teas rosemary and 1/2 slice crumbled bacon. Serve with assorted crackers.
*Terrines can be frozen for up to 2 weeks. If you serve only one terrine, keep the remaining one frozen for another occasion.

Chocolate · Desserts

Magic In The Middle Chocolate Cookie

This recipe is from Just A Pinch Recipe Club and it is so awesome. It just hits the spot when you are wanting to sit down with a cup of coffee or Coke and bite into something ooyie gooie with a special treat of combined chocolate/peanut butter taste. Worth the little extra time it takes to make them.

Ingredients
– 1 1/2 c all purpose flour
– 1/2 c unsweetened cocoa powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 c granulated sugar, plus extra for rolling
– 1/2 c brown sugar, firmly packed
– 1 stk butter, softened – 1/4 c smooth peanut butter
– 1 tsp vanilla extract
– 1 lg whole egg
– 1 lg egg yolk
– 3/4 c smooth peanut butter
– 3/4 c confectioners’ sugar

Directions
1. DOUGH: Preheat the oven to 375°F and lightly grease (or line with parchment) two baking sheets. In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt. In another medium-sized mixing bowl, beat together the sugars, butter, and 1/4 cup of peanut butter until light and fluffy. Add the vanilla, egg, and egg yolk, beating to combine, then stir in the dry ingredients, blending well

2. FILLING: In a small bowl, stir together the 3/4 cup of peanut butter and confectioners sugar until smooth.

3. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.

4. FORM COOKIES: Scoop 1 tablespoon of the dough. Make an indentation in the center with your finger and place one of the peanut butter balls into the indentation Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out into ball. Repeat with the remaining dough and filling.

5. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.

6. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.

7. Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.

Daily Thoughts

Flooring Your Shelves

I just had to share this idea with you. Yesterday at church, I was visiting with a friend and asking her if she got moved into their new place. She told me that yes, they had moved and that several of the ladies from our class had come over and helped her line her shelves and got her kitchen all put together. I stood there and thought about that and how nice that was for people to still go over to help a friend get settled. But, as I was thinking about how I should have thought about going over to help, she began to tell me what they did. Instead of buying the normal shelf paper which can get pretty expensive if you have lots of kitchen cabinets, she had gone and bought a box of the cheapest linolium flooring to use. The box of flooring cost her $6.00 and it was enough to cover all of her shelves. They just cut each sq to fit the cabinets and she now has shelving that she can wipe down and it really dressed up the inside of her dark cabinets. Had never even thought about doing that. So there you go, a new idea that would save you money and so easy to use. Also, I am so excited that we are having FRESH fried okra tonight. My grocery store had beautiful baby fresh okra so am frying some along with potatoes, fresh cut tomatoes, fresh green beans and squash….a perfect veggie meal tonight. When there are so many wonderful veggies to munch on, we don’t even miss having meat. We are trying to eat “meatless meals” Monday through Thursday nights so we can splurge alittle more on the weekends. Since there are so many car shows around the area over the weekends, there always seems to be people selling grilled hamburgers and hot dogs, so we don’t feel so bad when we allow ourselves to eat those delicious grilled hamburgers over the weekend. This weekend, we have two outdoor concerts to attend, one Saturday night and one Sunday night with our Sunday School class, so I know we will be really chowing down at the outdoor dinners. Am already counting down until Saturday night…great weather, concert music in the park and a dinner eaten out side…..ah…..what a weekend!

Desserts

Upsidedown Apple Pecan Pie

I have joined a new recipe club that is just out of this world. When I saw this recipe, I knew it would become a favorite so wanted to share it with you….The new Recipe Club is “Just a Pinch” and I highly recommend that you check it out. The recipes there are so good and are quickly becoming ones that I am serving to company.
upsidedown apple pecan pie
Added by francine bryson [frannie] on Jun 24, 2010
francine from pickens, SC (pop. 17,837) says:
this is the pie i won the nc state grand prize apple cook off with . is looks like alot of a steps but its more simple than it sounds Cook time: 1 Hr Difficulty: MEDIUM
Prep time: 20 Min Serves: 8

Ingredients
– 2 store bought pie crust
– 6 c cored and sliced apples
– 1 1/2 c pecan halfs
– 1 stk butter, softened
– 1 1/8 tsp cinnamon, ground
– 1/2 tsp nutmeg – 1 1/2 c brownsugar
– 1/2 c white sugar
– 2 Tbsp lemon juice, fresh
– 3 Tbsp all purpose flour
– 1 Tbsp apple pie spice
– 1 tsp vanilla extract

Directions
1. rub soft butter on bottom and sides of deep dish pie pan , place pecans round side down till cover whole inside of pan, spread brown sugar till all nuts are covered , place one pie crust on top of nuts press till forms the bottom of pan set aside

2. in bowl place lemon juice, flour, spices, vanilla mix well, add sliced apples and toss till coated, pour into piecrust making as even as u can cover with other pie crust, fold over sides crimp together dont worry about looks this is the bottom of your pie poke holes at random with fork for steam

3. place in 450 oven for 10 mins reduce heat to 350 for 45 mins

4. remove from oven, let sit till the bubbling stops ( importiant = u must flip this over to serve while its still hot the pecans are the top of your pie should be very shiny and all pastry is covered serve warm with ice cream

Daily Thoughts

Friendship at Home

This was such a wonderful day. Fixed lunch for some friends today and instead of eatting and rushing out the door to go back to committments or errands, we actually sat around until almost four just visiting and talking. We learned alot from each other. One of the ladies is facing the “empty nest” season of her life and is anxious about what she will do with herself. One friend is wondering what career she will be studying for as she is single and knows that she will need to be doing something that will provide not only a living, but doing something that she loves. Another is enjoying the “golden years” of her life and was telling us about the neighborhood that she has lived in and the neighbors that are eager to help in return for her teaching them English. Another has been having health problems and is “coming back to life” after some months of some real pain. We all had stories that we shared, as we sipped on tea and cupcakes. There was enough food to send home with the ones who wanted to take chicken salad for sandwiches for their dinner. It was just so refreshing to sit and learn from ladies ranging in age from the middle 30’s to the late 70’s….it reminded me of stories I have read in magazines, that women used to take the time to do just what we did today. We were encouraging to each other, sharing stories of our families and our lives that hopefully might inspire each of us in our attempt to live our lives, to reach out to others. Thank you sweet ladies for staying and sharing. The laughter and the fellowship were refreshing! One of the ladies actually brought me vegetables from her garden. Another brought me a wooden spoon that her husband had made. Beautiful gifts, given from the heart…I think we all learned today that these are the times that grow us, not only in listening to friends, but makes us want to do this again.; very very soon……..This was not an afternoon in the South, it was in our home in California! They might not have Sister Schubert rolls here, but we did just fine without them today.

Desserts · Fruit

Emergency Fruit Crostatas

WHen you hear that friends might be dropping by for a cup of coffee and you don’t have anything in the freezer, you can whip up these crostatas in a matter of minutes and they will think you have been under the direction of Paula Deen herself, all week…….This recipe actually comes from one of my favorite cookbooks, The Pastry Queen, which comes from the Hill Country of Texas. I have used this cookbook over and over and the recipes have never failed to bring anything but highest raves from our family or friends. This recipe works well with almost any fruit you might have on hand, fresh, canned or frozen, but if you are using frozen, you need to defrost and drain thoroughly before placing them on the dough. Top with ice cream or whipped topping when serving and it makes a most wonderful addition to a cup of coffee, tea and great conversation.

1 cup sugar
2 cups flour (not self-rising)
1/4 teas salt
1 cup (2 sticks) chilled butter, cut into small pieces
4 tables ice water
1 cup fruit
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or butter baking sheet generously. In a food processor fitted with a metal blade, pulse together 1/2 cup of the sugar with the flour and salt. Add the butter and pulse 3 to 5 times, until mixture is crumbly. Pour the water through the feed tube, 1 tablespoon at a time and pulse until the dough begins to hold together. Remove the dough, shape it into a ball, wrap it in plastic wrap and refrigerate for 1 hour. (*if you are in a huge hurry, freeze the wrapped dough just long enough to prepare the fruit filling. It will be a little harder to work wtih, but its an acceptable trade-off when time is short).

Divide the dough into 4 equal pieces and roll each into a ball. Use your hands to press the dough into 1/4″ thick rounds on the prepared baking sheet. Each round should be about 6 in in diameter. Open a can of fruit pie filling of your choice, peach, apple or cherry and spoon 1/4 cup fruit into the center of each of the crostatas, leaving an edge all around. * If using the peach or apple pie filling, I also sprinkle lots of cinnamon over the fruit and sugar. Sprinkle the remaining 1/2 sugar evenly over the fruit on each crostata. fold the dough edges toward the center, making 3 searate flaps. With your thumb and forefinger, firmly pinch together the seams beteween the folds.
Bake the crostatas for 12-14 min until brown around the edges. Cool the crostatas on the baking sheet for no more than 10 min or they will be difficult to remove whole. Serve warm or at room temperature.