photo recipe
April 30, 2020 5 Comments
So far… April = Awful
It’s only April 4th and it’s already been an awful three days. I’m not sure if it has something to do with making a major life change on April 1st, or if that is just a foolish coincidence.
We moved my Mom and her 90-year-old husband, Bill, into assisted living on Monday and it’s been downhill since. I went to their house early yesterday to pack up more stuff to take to them, loading my car to the brim.
I arrived at their new place and only carried in one load before it became apparent that I was going to need to take Bill to the ER. I spent about 3 hours there with him, got him some anti-anxiety meds, and took him back. I wasn’t able to unload even one more thing because I had to get to work.
I dropped him off with a caregiver and headed home to put on some clean clothes and makeup. I was driving to work with my fully packed car when I was forced to slam on my brakes to avoid hitting the large truck in front of me, whose driver had just slammed on his brakes. The three cars in front of the truck weren’t so lucky, they rear-ended each other!
Oh, did I mention that there was an ironing board on the very top of all the stuff in my fully packed car?
No? Well, it came flying towards the front of the car and was literally an inch from slamming through the windshield.
The seat belt’s shoulder strap in the back seat is the only thing that prevented that from happening! I know, CRAZY!
If this continues, there may be fewer posts this month. I don’t know how I’ll keep up on cooking and posting while trying to help out with all this life drama too. We shall see.
OK, enough of the trauma drama… how about a nice little look at my calm, colorful, and relaxing appetizer set up for Easter brunch?
It was a gorgeous day, so of course, we ate outside. I placed my moss runner on the French buffet table and filled glass containers with crudites.
Two types of purchased hummus, from Trader Joe’s, were lovingly scooped in martini glasses.
April 4, 2013 8 Comments
She Cooks!
She Cooks She Made Something!
Yeah, I was going to say that I cooked, but then as I was typing up the recipe, I realized I didn’t really cook at all, but I did put together a freezer pie! No true cooking was involved, but I did stand at the kitchen counter, use the walker to maneuver around the kitchen and pantry and I made something from scratch! That’s saying something after two full weeks of kitchen nothingness!
I made a quick and easy Eggnog Pie. The recipe makes two pies, so one went to our Annual Lorts’ Christmas Party last night, and the other will be served either Christmas Eve or Christmas Day, here at home.
Lorts is my mom’s maiden name, she is the oldest of eight, so it’s quite the bash! My Uncle Mike (#6 of the 8) and Aunt Sylvia always host in their beautiful Paradise Valley home. There were three generations represented. My mom’s generation, mine, and my kids. We do the “white elephant gift stealing thing” which, as you might imagine, gets a bit out of hand. Good Times!
Then this morning, Marissa, Connor, and my daughter-from-another-mother, Alyse, went to Oink Café for breakfast. There, the four of us split two bacon doughnuts. Yes, you heard that right, Maple Glazed Bacon Doughnuts! So rich and decadent that half if more than enough! OH, SO Good!!!
December 23, 2012 1 Comment
cranberry pinwheels
These pinwheels are an adorable, festive, and savory appetizer fit for any holiday table. When I made them for the Christmas Craft Party, I wasn’t able to find the lovely green spinach tortillas. I hope you will search them out if you whip this up for Christmas, the mix of green and white tortillas makes for a lovely presentation.
Tomorrow and Saturday – are the last two days of my 12 days of Gifts from the Kitchen series. Hope you’re excited!
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December 13, 2012 No Comments
a quick holiday appetizer
Today, it’s another of the recipes from Saturday’s Christmas Craft Party, stuffed mushrooms. What’s not to like? Bacon. Cheese. Mushrooms. Pepper Jelly. It’s all good! This would be perfect to bring to a holiday party.
But, before I get to it, I have to share with you just how clever my friend, Sheila is and how she “constructed” a second long table for our crowd in her craft room.
See this table? It’s really drywall set atop two sawhorses. Next, she cut up two twin bed skirts and used them as the table skirt. Finally, Sheila used her Kitchen Papers Flourish Paper Table Wrap to cover the top. So resourceful and so darn pretty!
OK, on to the recipe!
Bacon-Wrapped Cheesy Mushrooms
15 to 18 slices bacon, cut in half
12-ounces (1 1/2 packages) cream cheese, room temperature
1/2 cup diced green onions
3/4 cup shredded sharp cheddar cheese
1/4 cup pepper jelly
30 to 36 fresh medium to large crimini or white mushrooms, stems removed
Preheat the oven to 350 degrees. Line two large baking sheets with foil. Place a rack atop one of the baking sheets.
Place the bacon pieces, in a single layer, on the prepared baking sheet without the rack. Partially cook the bacon in the preheated oven for about 10 minutes. Remove from the oven and let cool while you prepare the mushrooms.
In a medium bowl, mix together the cream cheese, green onions, cheddar cheese, and jelly.
Use a small spoon to stuff the mushroom caps with the cheese mixture, really pack it in there.
December 7, 2012 1 Comment
70’s tablescapes
Groovy Flowers + Lemons = Stupendous Centerpieces!
My Bestie, Amy, who you already know from Amy’s Famous Taco Soup – is always in charge of making cute name tags for our neighborhood soirées – love those blinged out peace signs, Amy!
More peace signs along with smiley faces, a flower power table runner, and 70’s album covers were the decor at Rainy and Trent’s ultra cool and “Mod Squad-esque” home.
April 3, 2012 2 Comments
Super Bowl XVLI dips
Yesterday I did my dip picks for the Super Bowl, today we have the real contenders. I failed to mention on yesterday’s post that light cream cheese may be used in each and every one of the four dips, with virtually no taste difference. Please just don’t use the non-fat disgusting cardboard thing they call cream cheese. That stuff should be illegal! There are a plethora of lovely non-fat dairy products, but non-fat cream cheese is not one of them.
Thinly sliced and lightly toasted French bread, baguette, or sourdough work perfect for both dips. For the pizza dip, the bread simulates a pizza crust and for the clam dip, it reminds me of enjoying clam chowder in a sourdough bowl on Pier 39 in beautiful San Fran. Which coincidentally, is where I am headed later today to visit my sweet Marissa – for a food and a shopping-filled weekend!
Happy Super Bowl Weekend!
February 3, 2012 2 Comments