Excuses, excuses.

Thoughts and Quotes: I find the great thing in this world is not so much where we stand, as which direction we are moving. To reach the port of heaven, we must sail sometimes with the wind and sometimes against it - but we must sail, and not drift, nor lie at anchor.   Oliver Wendell Holmes

As he did not capitalize heaven, I assume he means our personal heaven, as in the perfect place we want to reach here on earth.

Well, I've been drifting at times and anchored in place at other times, so I've not made much headway. This MUST stop - places to go, things to see, food to photograph, recipes to try, tablescapes to design, theme meals to create.

I made a goal to rid myself of my VHS tapes (I could possibly be the only person left who can actually play them), so I made a start. Then I was hooked. I watched some tapes I bought at a library book sale which were either discarded by the library or donated by a former teacher. They're about Finding Missouri, and they were created for use in the schools. I was so excited about sharing them, I started searching to see if they might have been converted to DVDs. As it turns out, you can watch them on YouTube. If you want to finally understand the Dred Scott decision and the Missouri Compromise, learn about Laura Ingalls Wilder (author of Little House on the Prairie), Jesse James, Lewis and Clark, Mark Twain, and see actual videos of the St. Louis World's Fair from 1904, and on and on and on, Click Here. Skip Unit  1, because it's just talking about how the series was developed. There are 19 units total, so you can watch it a little each day. I know this will be more interesting to Missourians than others, but it's my home state, so I have to share. 

And this lead to watching Untold History of the United States, which is a real eye opener, and I've only watched one of four DVDs and Aerial America which is about each state and recorded on U-Verse. Now you know why I've been drifting or anchored.

So I have a short post this week, and a promise to do better next week.

The Weather: We've had very cold temperatures this week, and even a dusting of snow on the 27th, but it disappeared by noon.

Tasting: I made Salad Nicoise (almost) for the Salad book. Not exactly warming comfort food in the middle of winter, but I felt like making something colorful.

                                       SALAD NICOISE (almost)

Anchovies eliminated and white beans added. Make one giant salad to pass, or smaller ones for each person. A meal salad; just add rolls and butter.

Vinaigrette (Make as much as you need for amount of salad)

1-1/2 cups oil

2/3 cup white or rice wine vinegar

1 Tbs + 1 tsp sugar

1-1/2 tsps salt

1/2 tsp pepper

OR purchased Italian salad dressing or vinaigrette of your choice

 

Marinate in vinaigrette for a few hours in the refrigerator:

Cooked and sliced potatoes (Yukon Gold in the photo, but use any kind)

Cooked green beans, whole if small or cut

15-1/2 oz can white beans, drained and rinsed. Marinate all – use leftovers in other tossed salads. 

To serve:

Line your plate(s) with lettuce. Arrange the above, plus the following on the lettuce.

Sliced or chopped red onion

Ripe olives

Cherry or grape tomatoes

Canned tuna, drained, your choice of white or light, oil or water packed

Boiled eggs, chopped or quartered.

Drizzle the tuna with vinaigrette, if you wish. Serve any leftover vinaigrette at the table.

Togs: I'm working on organizing a winter collection and discarding "orphan" pieces (nothing to match it) or things I just don't want. As a result, I've discarded all this:

But I bought three more coats, so I'm not making a lot of headway. I bought this in two more shades of brown, plus navy.

Two Fat Ladies: If you need a smile, check in with Jennifer and Clarissa, as they cook in unusual settings in England. Click HERE. Be sure to slide the bar at the bottom to the left to see them careening around with a motorcycle and sidecard.

Tasting: Friend Mim and I went to Archie's Italian Eatery for lunch, as per my goal of one new restaurant each week this year. I missed last week, so I'm already one behind. Guess I was anchored that week (to the couch).

First comes a basket of warm bread.

 Mim drinks hot water with lemon instead of ice water, and they brought extra in a metal carafe.

We each had a garden salad which was supposed to be a side salad, but not skimpy by any means. It was very fresh, mixed greens, cucumber, tomato, red onion, and I forgot to take a photo. We both ordered the dinner-size Baked Ziti, so we'd have leftovers for dinner.

Not the conventional Baked Ziti where bulk sausage and/or ground beef is in the sauce; this one had Italian sausage meatballs, and slices of deli beef. And the sauce wasn't a marinara style, but a bolagnese style where milk is included in the tomato-based sauce.

You can order a dinner entree in lunch size, and it comes with soup or salad, bread, and a soft drink for a very reasonable price.

And then they brought Mim a piece of complimentary cake because it was her birthday. 

The interior hasn't changed much from when the restaurant was Frida Kalos and prior to that, Argentine Steakhouse. The bar is still there, and they've added a window where you can see the pizza being made. Still rather dark, and due to the high ceilings, it seems more cave-like than cozy. My camera adjusted the light; it's much darker.

The service was very good, and the music was excellent - mostly male vocalists with golden oldies and just the right volume.

Time to Celebrate: Coming up this week on February 1 is Chinese or Lunar New Year. This year is the Year of the Tiger. As I'm a Tiger, I got all excited about the good fortune headed my way until I read further. The year of your Chinese astrological sign is when some god is angry with you. However, there are ways to counter his bad temper (and bad luck). After reading further, I've decided that I'll be wearing lots of red, doing good deeds, and trying to figure out where I can get an amulet. Interesting reading - Click Here. If you want to celebrate, everything you need to know is HERE. Or just go out for Chinese food (if restaurants are open).

And another holiday -  February 2 is Groundhog Day. You can learn the history of Groundhog Day and also Candlemas Day, which is also on February 2, by clicking HERE. Fun reading.

Brother Sonny celebrated Ground Hog Day each year by preparing a Bean Feed for everyone at work: Ham and beans, fried potatoes, and cornbread. I don't know how he came up with the idea, but the people loved it. I really miss him.

LET'S CELEBRATE CHINESE NEW YEAR TO SEE IF IT WILL PUT AN END TO THE CHINA VIRUS

WEAR RED ON TUESDAY

CLEAN THE HOUSE

EAT APPLES

AND STRAWBERRIES

AND TOMATOES

DO NOT EAT GROUNDHOGS

THANK YOU FOR SHARING MY LIFE

 Click Here

Good Grief! More Food!

Thoughts and Quotes: Where there is cake, there is hope. And there's always cake. Dean Koontz

And one of my favorites is Kathy's Jello Cake. This cake is next to fool proof and easy, easy, easy. It's always moist, requires no frosting (though you can if you wish), and can be made in a variety of flavors.

I've made this cake with Yellow Cake Mix and Lemon Jello when I couldn't find a Lemon Cake Mix; Chocolate Cake Mix and Cherry Jello for Cherry-Chocolate Cake; try it with a Yellow Cake Mix, Pineapple Jello, a bit of rum flavoring, and frost it with Coconut Instant Pudding Frosting for a Pina Colada Cake. When I asked someone what kind of cake he'd like for his birthday, he told me "Purple." So I used a White Cake Mix and Grape Jello. Voila! Purple Cake. You're probably already thinking of a great combination right now. 

This week I made Orange Cake because I had a yellow cake mix and orange jello which were approaching their expiration dates. I glazed it with powdered sugar and orange juice. Some orange zest would have added flavor, but I was lazy, so added a bit of orange flavoring instead.

Cake and frosting recipes are on the drop-down menu above.

Use less liquid and it won't soak in and look like this lemon version, which is sort of like a crunch cake.

Or frost it. This is Lemon Jello Cake with Lemon Pudding Frosting.

Time to Remember: As you know, I like to remember my loved ones who have passed by celebrating their birthdays with food. Friday was my Auntie Kack's birthday so I made quiche. I served it for lunch when she visited me when I lived in California, and she loved it. I gave her the recipe, and my cousin said that she practically lived on quiche after that.

I made this one with cooked and crumbled breakfast sausage, sauteed mushrooms, green onion tops, stuffed olives, and cheddar. 

I cut it a little soon, but I was hungry.

QUICHE 

Basic Recipe:

1 unbaked 9” pie shell

1 cup cream (or half-and-half)

1 cup grated or shredded cheese (your choice)

3 eggs

Add whatever you like:

Cooked and crumbled bacon, sausage, ham, salmon

1/2 cup chopped onion sautéed in butter, cooked mushrooms, minced bell pepper, sliced olives (ripe or stuffed green), cooked broccoli or asparagus, 

use your imagination. If you use spinach, squeeze it very dry after cooking.

Heat oven to 350°.

Weight and bake pie shell for 10 minutes. You can use a pie pan or a tart pan. 

Whisk together eggs and cream; add balance of add-ins.

Bake an additional 20-25 minutes, until set.

Cool slightly before cutting.

Note: To make ahead, put filling in pie shell and bake 15 minutes at 375°. Cool, wrap, and freeze.  Bake frozen quiche at 325° for 25 minutes.

There's also a crustless version of Quiche on the drop-downs under both Breakfast and Entrees.

It looks like this.

Looking at these photos, I'm reminded of how much I love my baby bamboo cutting board which was a gift from Friend Mim. I used it to cut the green olives, the green onion tops, the tomatoes, the celery, the carrots. I use it nearly every day. 

I placed the egg on it so you can judge the size. You need one.

Tasting: No comfort food this week. I needed to get on with my program. I need to finish the four books I have in progress, or just forget about it. I'm filling in some blanks right now, and it's not creative, so I'm dragging my feet.

Many of my dinners were actual dinners, where people came and we ate the meal. I always took photos of the table and usually my plate, but never of the finished food item to go with the recipes. 

For the Everyday Celebrations, I had a photo of my 4th of July plate -

but not the BBQ Ribs and Cole Slaw to go with the recipes. I had to make the whole recipes for the photos, and I'm still eating ribs and slaw three days later.

I needed a photo of Blackberry Jam Cookies to go with the Berry Bonanza Theme Dinner, because the photo I have with my recipe has strawberry jam.

and the dessert photo for the Berry Bonanza Theme Dinner has blackberry.

So now I also have this photo. Now, if I can just stay out of them. I'd better freeze them right away.

Here's the recipe again.

STRAWBERRY THUMBPRINT COOKIES

1 stick butter, softened

1/2 cup sugar

1 tsp vanilla

1 egg, separated

1-1/4 cups flour

2/3 cup chopped almonds

Strawberry or other jam

Beat butter, sugar, vanilla and egg yolk in a medium bowl until fluffy.

Stir in the flour and gather the dough into a ball.

Chill several hours.

Heat oven to 300°.

Roll level teaspoonful of dough into balls.

Dip in slightly beaten egg white and roll in almonds.

Place 1” apart on ungreased cookie sheets.

Press an indentation in each and fill with jam.  They’re called thumbprint cookies, but my middle finger works much better.

Bake for 20 minutes.

This recipe works well with any flavor of jam.  Just be sure it’s nice and thick.  You can also skip dipping them in egg white and rolling them in almonds if you want a smooth cookie – no crunch.

Adding the almonds is a pain in the tush, but really makes a difference. They're really good. And an added bonus - 

Trying My Gadgets: I bought this grinder, thinking I might want to grind my own spices or coffee beans. Why? I'm an Everyday, not a Gourmet, cook and I only drink one cup of coffee each day. It didn't work well for grinding the almonds, so out it goes. 

Talented Lil' Bro': My brother Jim is retired, but can't sit still. He bought this:

And turned it into this:

Isn't he a miracle worker? I'm so proud of him. It's a shame that often our parents are gone before they have a chance to see what their children can accomplish.

Travel (By Computer Unfortunately): Why I love Paris.

Click HERE. A tour of the Paris Ritz. You can skip through the part where she empties her suitcase. Be sure to click the CC at the bottom to see English subtitles.

Click HERE. A walking tour.

Click HERE. Your hear about April in Paris, but take a look at autumn.

That's all I have this week. I need to step up my game.

SAVE FOR A TRIP TO PARIS

SAVE SOME MORE FOR ANOTHER TRIP

TAKE A DAY TRIP RIGHT IN YOUR OWN STATE

PRAY FOR A PEACEFUL SOLUTION BETWEEN RUSSIA AND UKRAINE

TELL YOUR FAMILY AND FRIENDS THAT YOU LOVE THEM

THANK YOU FOR SHARING MY LIFE

And yes, I love you

Food and More Food

Thoughts and Quotes: People who love to eat are always the best people.

                                                                                   Julia Child

Gee, I must be right up there at the top, because I love to eat. I made a goal to eat at a new resturant every week this year, and I missed last week. So - I went out twice this week.

I was all excited to try this new place. I was hoping that it would be really good, because it's right by my local Walmart. They also have a location at Branson West. Now I understand why they named it "The Lake," since Branson is surrounded by lakes. Alas, they are not open yet - two more weeks.

I decided to go for a hurry-up lunch at Big Al's. This seemed to be one of those jinxed places which couldn't make it no matter what they sold, but since it became Big Al's Subs, it seems to be busy. 

Here's it is, way back in the late 1950's.

And now it looks like this. You really don't know where to look first.

You can also do drive-thru or sit outside in when it's warm.

There's even a mud scraper for your shoes by the bench.

And something rare, but really thoughtful. The sign says, "Need a coat? Take one. Want to help? Leave one."

I ordered a Philly Cheesesteak Sandwich, and this is what I got.

I asked myself, "Ten dollars for this?!" Yep. And it was worth it. So good! Sam's Club makes their bread a special way. The basket of napkins in the booth is for a reason. It was a little greasy and a little drippy, but that's what makes it yummy.

The following day, Steg and I went to Yen Ching's. I'd heard good things about a Chinese place over by Hwy CC and Hwy 65. It's stuck at the end of a little strip mall.

Again, a place where you can't decide where to look first.

I'd had such good reports, I decided to order my test dish - lemon chicken.

It came with Hot and Sour Soup (which I almost forgot to photo). It was good, but not the best I ever had.

Then the Lemon Chicken with Fried Rice and a little Spring Roll - the deep fried kind, not the thin white skin kind. I ate part of it before I remembered the photo. And kudos to Yen Ching - great Lemon Chicken.

I'd already been cooking all week, because Terri and I had been talking about food from the "good ol' days."

I made Missouri Goulash.

And then I made pot roast and potatoes.

And yesterday I made Chicken-Noodle Soup.

Soup was a good choice, because we had a perfect snow day; a Winter Wonderland, but with clear sidewalks, drives, and streets.

Stormy loved watching it come down.

Sometimes the flakes were large enough to show up in my photos.

But mostly it was tiny flakes, and the streets were only wet by the end of the day.

Now about those coats - the rust one fit perfectly

The black and white jackets need the sleeves hemmed.

I could probably impersonate a doctor with this one.

The red and navy ones fit Terri perfectly.

And the quilted brown coat was too large for either of us. I took it to Big Al's coat rack. The two childrens' coats from the day before were gone, and I left the brown coat. 

So I've ordered the red and navy coats for myself in a different size, along with some purses. So far, I'm happy with the quality from this company, but size is definitely an issue. And most of their clothes are for younger people.

The kitties are all surviving the winter, even though some don't sleep in the heated houses. Pepper and Stormy continue to supervise my work to be sure they're not overpaying. 

I'm usually on the computer in the evening, and Pepper takes the chair.

And Stormy sleeps in front of my desk.

That's all I have this week. Hope you're doing well.

HUG YOUR LOVED ONES

THE FURRY ONES, TOO

BRAVE THE SNOW AND GO FOR A WALK

AND SOME SUN IF IT FINDS YOU

DON'T FORGET TO EAT APPLES

AND LOTS OF LEAFY GREENS

THANK YOU FOR SHARING MY LIFE