Sunday, June 5, 2016

Week 24, June 5, 2016

Thoughts and QuotesThe past is history – the future is a mystery.  Today is a gift from God – that’s why we call it the present.

Thrifting: I had to run an errand near my favorite thrift store, so I dropped in and this was my best find.

Snoozing away, not a care in the world.  People were talking near him, and he didn't even budge.  I thought perhaps he couldn't hear, but when I moved my cart, some dishes jiggled (of course I bought some dishes), and he raised his head a little, gave a big yawn, and went promptly back to sleep.

When I checked out, I asked about him.  A couple of weeks ago, he followed a customer into the store.  They propped the door open so he could get back out, but he said, "No, thank you.  I like it here.  I believe I'll stay".  And so he did.

I found some nice bargains:

A purse for $3.20

Looks great, now that I've removed the doo-dad

Look inside - it's brand new.

Some napkin rings, and yes, I have wooden, but they're carved, and I could afford 25 cents less Senior Day discount of 20%

A cute trivet for 40 cents

Some dessert plates: 4 just right for a slice of cake or pie and 4 to use under dessert dishes and only 40 cents each

A sweet cup and saucer for $2.60, and no, it's not bone china

Tips:  I had a little panic attack this week, because I thought I'd lost my address book.  I hadn't.  It was right in the drawer where it belongs, but it made me realize the problems I'd have if I did lose it.  First of all, a lot of those addresses and phone numbers are only in my book.  Second, not thinking, I put relative birth dates and social security numbers right next to their names and addresses.  If I had accidentally knocked my book off into the waste basket and then dumped it into the recycle trash, it could have been found and identities easily stolen. I'm duplicating the addresses and phone numbers on my computer and making a list of the other info and putting it in a safe place.  I have also cleaned out my desk, so that I don't think things are lost when they're only buried.

Tasting:  Our monthly Very Exclusive Cooking Club lunch was at Mim's. For those of you who don't know the reason for the name, it's because we limit the group to four.  Here are the results to make you hungry.


June 2, 2016, at Mim’s



Tossed Garden Salad

Chicken Curry with Assorted Condiments

White Rice

Steamed Fresh Asparagus

Sister Shubert Rolls

Strawberry Dream Cake and Vanilla Ice Cream

Iced Tea and Lemonade




Serves 4-5

4 large chicken breasts (thighs can also be used) -1.5 lb of chicken
Fine sea salt and pepper
2 1/2 - 3 teaspoons curry powder - I use McCormick’s hot madras
1/2 teaspoon cinnamon
1 1/2 tablespoons coconut oil
1/4 cup butter
1 medium onion, chopped
3-4 garlic cloves, minced
Scant tablespoon of fresh grated ginger (optional)
1 1/2 cups low sodium chicken broth
1/2 cup whole milk or half/half
1 1/2 tablespoon cornstarch
1 teaspoon sugar (optional)
1/2 cup raisins

Cut chicken into strips or chunks. Sprinkle chicken with fine sea salt, pepper, and 1 teaspoon curry. Lightly brown in coconut oil until all the pink is gone. Place chicken in a bowl.

Using the same skillet, cook onion until translucent. Stir in garlic, ginger, cinnamon, and 1 1/2 teaspoons of curry powder and cook another minutes until ingredients are well blended.

Whisk cornstarch with chicken broth and add to skillet with onion-spice mixture. Add sugar. Cook several minutes will mixture begins to thicken. Add chicken and raisins and simmer until cooked. Stir in milk or half & half. If broth is thin, remove 1/2 of the broth and whisk in 1/2 tablespoon cornstarch.

Serve over rice and with condiments.  Suggested condiments: diced bananas, diced onions, mango, pineapple, coconut, cocktail peanuts, cantaloupe, chopped hard-boiled eggs, diced tomatoes. 

(From Southern Living Magazine by way of
Recipe HERE

Flour for pans
1 cup (8 oz.) salted butter, softened
2 cups granulated sugar
4 large eggs, separated
3 cups (about 12 oz.) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon table salt
1 cup whole milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 (16-oz.) containers fresh strawberries

1 (8-oz.) container mascarpone cheese, softened
2/3 cup granulated sugar, divided
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1. Make the Cake Layers: Preheat oven to 350°F. Grease, with shortening, and flour 2 (9-inch) round, 2-inch-deep cake pans. Beat the butter with a heavy-duty stand mixer at medium speed until fluffy; gradually add the sugar, beating well. Add the egg yolks, 1 at a time, beating just until blended after each addition.

2. Whisk together the flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in the vanilla and almond extracts.

3. Beat the egg whites at high speed with an electric mixer until stiff peaks form. Fold about one-third of the egg whites into batter; fold in remaining egg whites in 2 batches. Spoon batter into prepared cake pans.

4. Bake in preheated oven until a wooden pick inserted in center comes out clean, 28 to 32 minutes. Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack, about 1 hour.

5. Meanwhile, cut a thin slice from stem end of each of 20 to 25 whole strawberries to form a flat base; set strawberries aside.

6. Make the Dreamy Whipped Frosting: Gently stir together the mascarpone cheese and 1/3 cup sugar in a medium bowl. Beat whipping cream and vanilla and almond extracts with an electric mixer at medium speed until foamy; increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold one-third of the whipped cream mixture into cheese mixture; gently fold in remaining whipped cream mixture in 2 batches.

7. Place 1 cooled cake layer on a cake plate or serving platter; spread top with 3/4 cup of the frosting. Working from the outer edge of cake layer toward middle, place strawberries, flat base sides down and pointed tops up, on top of frosted bottom layer.

8. Spoon about 1 1/2 cups frosting into a Ziploc plastic freezer bag; snip 1 corner to make a small hole. Pipe frosting between strawberries, filling in spaces completely. Gently spread about 3/4 cup of the frosting on top of berries.

9. Place second cake layer on berry layer; spread remaining frosting over top and sides of cake. Garnish with whole and sliced strawberries, if desired.


And don't you love her beverage dispenser?  Gonna get me one.

My kids are coming from California today, so short post.  I've made a hearty soup, because the'll probably be hungry.  In case you missed this recipe earlier, you might want to print it. Everyone loves it.  

(Dana from the Children’s Section)

1 can each:
Whole kernel corn, drained
Kidney beans, drained
Seasoned black beans, drained
Rotel with lime and cilantro
Chicken broth
2 chicken breasts, cubed

Mix together in Crockpot and cook on low for 6-7 hours or high/regular for 4-5 hours.

Serve with tortilla chips and grated Monterey Jack cheese.  Crush the chips in the bowl, add the soup, and top with cheese.

Note:  I used 2 cans of broth for more liquid, and used pinto beans instead of kidney beans.  I love this soup and will make it often.  I call it Library Soup because Dana was heating it  for lunch when I was at the library, and it smelled divine.  She let me have the recipe and now all my friends make it and we all call it Library Soup.

Mike, my son, has ordered several things I used to make when he was a child.  Some are still favorite recipes.  One is called Magic Pan Salad.  I tried to duplicate a salad we ate at a restaurant where everything was crepes, hence the name "Magic Pan".  They went out of business long ago, but I'm still making this salad.  I have everything ready to put together for my baby boy.  Copy this.  You'll be glad you did.  Easy, make ahead, and men like it.

Copy Cat Magic Pan Restaurant (out of business) Recipe

Tear up enough Romaine lettuce to serve the number of guests.

Add to taste: Mandarin oranges from a can and finely sliced green onions

Toss with vinaigrette

Top with toasted slivered almonds

1/2 cup oil
3/4 cup white vinegar
1 cup sugar
1 tsp salt
1/2 tsp pepper

Mix all dressing ingredients together in a saucepan.  Bring to a boil, stir to make sure sugar is completely dissolved, then cool.

Tip:  When I talk about another blog or a product, it's because I feel it's worth mentioning.  I don't get paid by anyone, and I haven't made any deals with other bloggers.  I just want to share what I feel is worthwhile.  One of the blogs I discovered recently has the best recipe index I've seen.  I haven't tried any of the recipes yet, but I can tell by just looking at a few there are many I feel deserve a try.  There are also how-to's and cooking tips included. When Friend Joey sees the number of cookie recipes, she'll want to turn on the oven immediately.  Take a peek HERE

Tip:  Friend Audell told me about Mr. Clean Magic Erasers (I think that's what they'r called). They're perfect for cleanup.  I just cleaned the grimy handle on my garage refrigerator, and it looks like new.  Try them.

Togs:  Friend Joey and I made another run to Bon Worth.  Memorial Day sale going on, so I bought a few more tops.  I'm having so much fun with this project, and when I finish, my closet will be organized without my spending a week exclusively on clothes.  Here are the next seven.

Day 8, May 30

Day 9, May 31 - I found this top to match the pants a friend gave me several months ago

Day 10, June 1 - And then I discovered that I also had other pants to match the top

Day 11, June 2

Day 12, June 3 - Color is distorted.  The light-colored beads on the top match the pants

Day 13, June 4 - Maybe for 4th of July?

Day 14, June 5

We will celebrate Sonny's birthday this week.  He's our brother who died on February 9, the result of a car accident. How I miss him.  I still answer the phone and expect him to say, "Busy?".  Life can come to an end swiftly and unexpectedly.  Enjoy every minute of yours and show your loved ones how much they mean to you.  



  1. What a wonderful post, it was lovely to see all the different recipes, I will definitely be trying some out. Have a wonderful time with your visitors. Great finds at the thrift store.

    1. My daughter-in-law loves to go to thrift stores, so I'll probably have new finds this week.

  2. I want to be Very Exclusive too! What a fantastic menu (and thanks so much for the recipes). Great finds at the thrift shop and getting your closet organized.

    1. Lunch was wonderful. Mim is a great cook. You should start a Cooking Club. With only four members, you end up hosting only three times a year. You get so close to the other members, we call each other our Chosen Sisters.