Week 69, 4-16-2017

Thoughts and Quotes: Spring has sprung, the grass has riz, I wonder where the flowers is?

                                                                               Burma Shave

If you're old enough, you remember these signs along the highways. Each line of the little rhyme was on a separate sign, so that you had plenty of time to read them. I always looked forward to Burma Shave when we went to visit my grandparents who lived thirty miles away.

Burma Shave is long gone, but you can still read the jingles HERE. And not only is Burma Shave a thing of the past, the country of Burma is no longer - it's now called Myanmar.

However - I know the answer to the question. I know where the flowers is, and they're all around us; one of the blessings of Easter. And I was lucky enough to be the recipient of pots of yellow hyacinths, purple hyacinths, and yellow tulips. Thank you Bev, Mim, Lil' Bro and Lil' Sis'.

Thank you also: To the cardmakers who created these fun Easter cards:

The blessing of family: I spent the afternoon with Jim and Becky, and puppy-dog Miss Elie. We skipped the traditional ham, and had shrimp (from their last trip to the Gulf) boil with potatoes and corn on the cob, salad, and Becky's good homemade wheat rolls. I took cake for dessert and beef stew, Cole slaw, and corn muffins for another day. As usual, Becky set a pretty table.

There's always something new in the backyard. This time it's a flower bed - literally.

Becky's a great gardener and preserves much of her produce by canning. Things are already popping up.

 And Jim's 1967 Thunderbird is almost finished. It looks and smells like new.

Tasting: Back to the Hula Hawaiian Kitchen for more delicious food.

Crab topped sushi

Spam Sticks Appetizer

The Chicken-Fried Chicken or Pork is always a winner

On Tuesday, April 18, at noon we're going to Jimmy's Egg on Campbell. It's part of a chain, so maybe one in your area. Check them out HERE.

Tasting: Lots of food this week. My turn to host the Very Exclusive Cooking Club.  

The Table

MENU

Fresh Fruit Salad

Ranch Chicken

Rice Pilaf

Mixed Veggies: Carrots, Peas, Green Beans

Corn and Corn Muffins

Peach Quick Cobbler with Whipped Cream

Iced Tea                 Coffee

RECIPES

FRESH FRUIT SALAD

(Jan’s sister’s mother-in-law from The Philippines)

Juice of one lemon

1/3 cup sugar

2 apples, cored and finely chopped

Fruit chunks of choice

In a large mixing bowl, squeeze lemon juice and remove seeds.

Stir in sugar and add chopped apples.

Add your choice of fruits and mix well so that lemon apples are distributed throughout.

Note: If adding fragile fruits such as strawberries or watermelon, stir everything first and then gently stir in.

Canned pineapple works well. If adding bananas, stir in just before serving.

RANCH CHICKEN

Taste of Home

8 (2 lbs) boneless, skinless chicken breasts

1/2 cup melted butter

3/4 cup crushed cornflakes

3/4 cup grated Parmesan cheese (not the green can)

1 envelope Ranch salad dressing mix

Heat oven to 350°.

Grease a 9” X 13” baking dish.

Mix cornflakes, cheese, and salad dressing mix.

Dip chicken pieces in melted butter and then in mix.

Put in baking dish and bake for 45 minutes.

RICE PILAF

1/4 cup butter

1/4 cup minced onion

1 cup raw rice

2 cups hot beef or chicken broth

Salt and pepper

Toasted sliced almonds for garnish, optional

Heat butter in a heavy saucepan.

Add onion and sauté until transparent.

Add rice and toast briefly, stirring constantly.

Add hot broth all at once.

Cover and simmer over lowest heat 15 to 20 minutes, stirring occasionally after first ten minutes.

Garnish with almonds.

Note: You may add anything else you like: sautéed celery, mushrooms, herbs, etc.

CORN AND CORN MUFFINS

BHG Jiffy Cooking

1 14 oz pkg corn muffin mix (I use Jiffy)

1 scant cup cream-style corn

1 egg, beaten

1/2 cup shredded cheese (your choice)

Heat oven to 425°.

Combine all ingredients in large mixing bowl and stir to blend.

Pour into a greased 12-muffin cup tin. They’ll be about 2/3 full.

Bake 12-15 minutes.

QUICK COBBLER

(Joey)

3/4 stick butter

1 cup sugar

1 cup flour

2 tsps baking powder

1 cup milk

1 large can or 2 regular cans fruit (your choice)

Sugar for fruit, if needed

Heat oven to 375.

Melt butter in a 13 X 9 baking dish in the oven while it heats.

Put fruit in a saucepan, with sugar if needed, and heat while butter is melting.

Whisk together remaining ingredients and pour over melted butter.

Add heated fruit.

Bake 35-45 minutes.

Party Favors

From the "Special Buys" freezer at Aldi. Not too sweet. 

However, after lunch we decided to go to the book sale at the library, where we loaded up on more books. We were so excited about books, we forgot the cakes in the freezer, so they'll have to wait until next lunch.

The Pepper Report: Pepper and feral kitty Stormy have become best buddies. I can leave the slider from the house into the screened-in patio open right now because temperatures have been very mild. Pepper has a footstool which I move in and out of the house, depending on the weather, and it comes in at night. Last week, Pepper was in the house, but when Stormy starting meowing, he made a beeline for his stool. Stormy takes up his perch on the ledge by the screen, and Pepper takes up his post on his stool, and they just "hang out". 

Time for Others: I finally finished these Christmas cards for Katie's shut-ins. She needs LOTS, so I need to start another batch.

Sorry, not much excitement this week. Got my taxes finished, though, and took a day off and finished my book. Will try to step it up. Hang in there with me.

EAT APPLES EVERY DAY

AND GREENS

LOTS OF WATER

AND DRINK SOME TEA

GREEN IS BEST

TAKE A DAILY WALK

PLANT SOME VEGGIES

THANK YOU FOR SHARING MY LIFE