Week 84, 7-30-2017

Thoughts and Quotes: A desire, a plan, a hope, an inspiration all molded into one big shining lump – that’s a dream.  It has been said that a persistent desire is God nudging a person to act in that direction.

                                                                      Marguerette Gilmore, Unity Minister

And that, Dear Friends, is why I can't concentrate on anything but finishing these three books. My house is a mess, my yard is a mess, my car is a mess, I'm a mess, but later I'll show you the July tea which finishes the month, and now I'm over the halfway mark. Thanks for coming along. It's a lonely journey, because I don't have people over, I'm not going to card classes, I've neglected calling friends in other states, and I rarely go out for lunch. I did, however, manage lunch out this week with Joey and Robert. Everyone else was out of town or busy. 

Tasting: We went to Ocean Zen, which sounds like only seafood or sushi, but they serve other things, too; they just have an Asian flair. When you walk through the moon door, the look is typical Asian restaurant -

with Koi

but the inside looks like a set for a 1940's movie scene atop a skyscraper in Manhattan -

with some Asian accents

and without the TV's, of course.

I love all the light fixtures.

The food is artfully presented. Robert had Macadamia Nut Chicken.

Joey had Mongolian Glazed Chicken.

And I had the Chicken Teriyaki Bento Box.

 Joey and Robert split a Creme Brulee, which was beautiful, but over-torched so that the sugar crackle didn't crackle - it came off in one piece and was chewy. Great photos on their website HERE.

                         

Time for Others: Joey brought along her latest birthday and sympathy cards for show and tell.

Things that Grow: I was reading a Dr. Weil book on optimum health the other day, and he says to go buy yourself some flowers. I've discovered that Japanese Beetles don't eat zinnias, so I brought some in from the yard instead. Works for me. A couple of days later I discovered that Japanese Beetles DO like zinnias.

Tip: Eating the rainbow can be a challenge when you need blue or purple. Don't forget that beets are great on a salad. Add some right from the can or micro-plane a raw beet right onto your salad.

The Pepper Report: We were back to see Dr. Hardy again this week. Another eye ulceration. I think that misshapen eyelid from his accident is the problem, but who knows with kitties? He's very good to let me put his medicine in his eye. He even comes over to me when I say, "Let's fix your eye."  He still loves his version of a drive-in theater. He spends some time here every morning and every evening. That's BJ on the ledge, with a little time away from the kids.

And Stormy was asleep on the outdoor patio.

BJ has been bringing her babies to the Kitty-Cat Cafe. I took this photo to Dr. Hardy to see if they're old enough to trap the mommy for spaying. The answer was "yes", so trapping her is first on the agenda for Monday morning.

Her kittens are so cute, but very skittish, so I can only get photos through a screen or window.

 This is the neighbor cat I had neutered. Do you suppose he could be the father?

Teas: I used plain ivory dishes for this tea to show that you don't need fancy china for everyday teas. And candles before 5:00 p.m.? Hey, it's an everyday tea. We can do what we want. The sweet little bench was in my CARE package from blog-buddy Carrie. A perfect accent. 

JULY

Menu

Savories: Shrimp Salad Cups, Pimiento Pinwheels

Scone: Peach, Butter, Peach Jam (Purchased)

Sweets: Sugar Cookies, Lemon White Chocolate Chip Cookies

Tea: Peach

Recipes

Savories

SHRIMP SALAD

1 cup finely chopped cooked shrimp

3 Tbs minced celery

3 Tbs minced onion

2 tsps fresh lemon juice

1/3 cup mayonnaise

1/4 tsp Old Bay seasoning (optional)

Mix well and use for tea savories. You can use the frozen phyllo cups from the market, piecrust baked in little tart pans, bread cups baked in muffin tins, or crackers.

To make piecrust tart pans, cut rounds of pie crust 1” larger than the diameter of the pans. Spray tart pans with non-stick cooking spray. Fit pie crust in pan and prick the bottom a few times.  Bake at 375°F, checking to see if browned every 2-3 minutes.

For regular-size muffin tin bread cups, buy cheap white sandwich bread. Cut 3” rounds from each slice, flatten lightly, brush top with melted butter, and push into sprayed muffin tin cups. Bake at 375°F and check every 2-3 minutes.

You don’t need special circle cutters – you can use the rim of a jar or glass, or anything else, which is the right size.

Note: You can use cooked and frozen shrimp, cook your own, or canned.

PIMIENTO PINWHEELS

Pimiento Cheese Spread

Cheap White Sandwich Bread

Cut crusts from bread slices.

Place one slice slightly overlapping the edge of a second slice.

Flatten with a rolling pin.

Spread with cheese spread, leaving 1/4” at top and bottom.

Starting at the bottom, roll firmly up to the top. Cheese spread will squish ahead to cover the last 1/4”.

Wrap tightly in plastic wrap and refrigerate at least two hours.

To finish pinwheels, cut a thin slice from each end of the roll and discard. Cut into 5 pinwheels.

For four rolls (5 pinwheels each), you need 8 slices of bread and a 5-oz jar of spread; a total of 20 pinwheels. They’re small, so allow several for each person.

Note: The pimiento cheese spread from the deli case that contains shredded cheese will not work. You need the smooth spread in a jar found near the Velveeta and other cheese products that do not require refrigeration until opened. 

Scone

PEACH SCONES

2 cups flour

1/4 cup sugar

1 Tbs baking powder

1/2 tsp salt

1/2 tsp nutmeg or 2 tsps cinnamon (optional)

3/4 stick cold butter (6 Tbs)

2 eggs

1/3 cup peach yogurt

1 tsp vanilla

1 cup finely diced canned peaches

Sugar (coarse or granulated) for sprinkling tops (optional)

Heat oven to 375°F.

Mix the dry ingredients in a large mixing bowl.

Cut the butter into small pieces and add to the dry ingredients.

Work the butter into the dry ingredients with your fingers until thoroughly mixed.

Break the eggs into a smaller mixing bowl and whisk until whites and yolks are blended. Whisk in the yogurt and vanilla.

Add the egg mixture to the dry ingredients and mix with a spoon.

Stir in well-drained peaches.

Scoop the dough onto lightly greased (or parchment paper lined) baking sheets with an ice cream scoop. If your scoop is about 1/4 cup, you’ll end up with a dozen scones. Sprinkle with sugar, if desired.

Bake 20-25 minutes or until golden brown.

Sweets

SUGAR COOKIES

1/2 cup sugar

1 cup butter

1/2 cup powdered sugar

1 egg

1/2 tsp vanilla

2 cups flour

1/2 tsp cream of tartar

1/2 tsp baking soda

1/2 cup sugar for dipping

Heat oven to 350°F.

Cream shortening, sugars, egg, and vanilla.

Sift dry ingredient together and add.

Roll into small balls and place on ungreased cookie sheets (or line with parchment paper).

Flatten balls with the bottom of a glass dipped in sugar.

Bake 8-10 minutes.

Note: You can also top with colored decorator sugar, if desired.

 CAKE MIX COOKIES

(Lemon White Chocolate Chip)

1 18.25 oz cake mix

1 egg

3/4 cup vegetable oil

1/4 cup sugar

1 cup chips (might need a rough chop)

Heat the oven to 350 degrees.

Mix ingredients in order given with a spoon.

Drop by teaspoon onto an ungreased cookie sheet.

Bake 6-7 minutes. 

Cool on cookie sheet at least ten minutes before removing; otherwise, they might break.

Note: The chips in this photo are not rough chopped. Wished I had, though, so I changed the recipe.

August will be a tough month. I have only two tablescapes finished, and I need five because it's the last month of Summer tables.

I have to redo one theme dinner (Sailing, Sailing....) and come up with another from start to finish (I'm thinking Blossoms).

The tea is just in the planning stages.  Wish me luck!

I was looking forward to our last National Days and then my a/c went out. End of story. Let's see how this week looks. Maybe I'll try again.

Monday:  Take your choice - avocados or raspberry cake.

Tuesday:  Another choice - raspberry-cream pie or spend time with your girlfriends. How about both?

Wednesday: Ice Cream Sandwiches or color in your coloring book.

Thursday:  Watermelon Day - I can do that.

Friday: Chocolate chip cookies. I can do that, too. It's also Coast Guard Day, so if you know someone who is serving or has served, call and thank them. And I happen to know one.

Saturday: It's oysters or mustard. I'm always up for a hot dog.

Sunday: Take your choice of root beer floats or wiggling your toes. It's also Friendship Day, Family Day, and Sisters Day. A good time to invite family, friends or both over for dinner. It's also my Lil' Bro' and Lil' Sis' anniversary, so I think they'll be having Date Night.

I'd love to hear from anyone who celebrated any of the National Days this week - let us know what you chose. Why not try them all? Life should be fun.

STILL TIME FOR A TRIP TO THE LAKE

GET READY FOR THE START OF SCHOOL

STAY HYDRATED

EAT YOUR APPLES

AND GREENS

SURPRISE SOMEONE WITH FLOWERS

WORK A JIGSAW PUZZLE

THANK YOU FOR SHARING MY LIFE