Sunday, August 31, 2014

A Family Supper Sunday

I love easy, lazy Sundays.  We relaxed in bed for a couple of hours, drinking coffee and looking at house plans.  We are kicking around the idea of downsizing and having a house built.  Don't worry, I will keep you updated on any changes coming here.

The remainder of the morning was spent canning some more tomatoes.  Once again I just canned whole tomatoes.  I will buy another bushel this week and start on Spaghetti Sauce and Salsa.

Not sure what happened.
Perhaps I filled that one to high?

I also roasted some beets so I could take a Beet and Tomato Salad to Ting's today.  The original plan was that Tony's folks were coming by also but they ended up having dinner together on Thursday so today it will be just us, Ting and Tony and Amy and Doug.  Amy read my Weekly Menu yesterday and then sent me a text saying she thought she was making dessert.  Heck, I didn't even know about the change in guest list but I am very happy to have 2 of my girls and their guys together. Now if we could just get our other girl and guy and our two boys all in one place at the same time, I would be ecstatic!!

I made my Beet and Tomato Salad smaller for this gathering.
I used a yellow tomato from my CSA.
Isn't it lovely?

While I waited for my tomatoes to process. I put away some of my decor and pulled out some others.  I try to change it up each month to keep life interesting.

I changed my display to represent harvest season.
The towel and bread plate were birthday gifts from my daughter, Nicole.

This afternoon, Frank and I went to lunch and then into a neighboring town that was having an art show.  I found two more Christmas gifts.  One for my sister and one for my sister in law.  Then we went and saw Mom.  When we got there Mom and one of the aides were trying to console Mom's friend, Harriet, who was upset and crying.  We ended up going out and getting ice cream for both of them to get Harriet's mind off of her worries.  I am so blessed that Mom has such a happy disposition.

Dinner at Ting and Tony's was very nice. We had Ribs, Redskin potatoes, Corn on the Cob and Watermelon.  I had brought a couple of salads and Amy brought dessert.  We laughed a lot and had a good time.

I hope you all had a wonderful Sunday as well.  See you tomorrow.

One year ago today-Corn Chowder

My One Year Blogiversary

Today marks one year that I have been blogging here at  ADITL on the Farm.  I looked back at my post from this day one year ago and Hah....It could be the same post today...we are, once again, canning and getting ready for the piglets.  I guess our life is pretty predictable.

Some things don't change.  Many do.  We have gone through a lot together in the past year. Weddings, babies, puppies, deaths, changing roles, changing dreams and ideas. And you have been here through it all offering congratulations, support and encouragement.  I thank you for that.

I was reading one of the blogs I follow this morning, Zippiknits, and she was playing Sunday Stealing.  Lo and Behold, it was all about blogging.  So today, in honor of my Blogiversary, I am going to participate in this Sunday Stealing game.

For those of you that would like more info or to join us...Here you go.

Welcome back to Sunday Stealing which originated on WTIT: The Blog authored by Bud Weiser. Here we will steal all types of memes from every corner of the blogosphere. Our promise to you is that we will work hard to find the most interesting and intelligent memes. You may have heard of the expression, “honor amongst thieves”. In that age-old tradition, we try to credit the blog that we stole it from. We also provide a link to the victim's meme in our "Previous Victims" widget. (It's our way of saying "Thanks!") Sometimes we edit the original meme, to make it more relevant to our global players, to challenge our players, to select the best questions, or simply to make it less repetitive from this new meme or recently asked questions from a previously featured meme.
Let's go!!!

What kind of blog do you have?  My blog consists of my life here on the farm.  I share my adventures with cooking, canning, raising animal, dyi projects, decorating, quilting, caregiving and travel.  I recently started a new blog, where I am sharing my daily Quest for Fitness.

How many posts do you have? 751 posts on this blog...well this will make 752, and 4 posts on my new blog.

How many blogs do you follow? 44

How many followers do you have? I am not sure how you figure that out.  I have followers by email, by facebook, by bloglovin, by google+, and I am sure other feeds.

How often do you change your theme? Since my theme is so broad, I haven't really had to change it.  Then again, it changes daily, depending on what is happening in my life at the moment.

How often do you change your icon? I haven't yet.

Do you have any favorite blogs?  I can read about some of them here.  I also belong to several clubs that I love.  Secret Recipe Club, Food n Flix, Cook the Books, CG Swaps and I just recently signed up for 10 Days of Tailgating which begins September 20th and which I am excited about.

Do you ever send anonymous messages to other people? No, if I have to be ashamed to sign my name to something I shouldn't be saying it!!

Do you ever get any anonymous hate?  Just once, and it wasn't very hateful, just someone who was anti-catholic.  I tried to reach back with love and understanding and heard no more from that person.

Have you made any friends through your blog?  Several, and I hope some day to meet them in person.

What's your favorite thing about blogging? Getting to know you, my readers and followers.  Receiving your encouragement and support.  

What's your least favorite thing about blogging? It is pretty time consuming.  It takes a lot of dedication and you find yourself living your life with the thought of how it is going to blog in the back of your mind.

I will be sharing this at Inspiration Monday.  Stop by and let us know what Inspires you.

One year ago today: Getting Ready for Piglets

Saturday, August 30, 2014

Art in it's many forms

I began running my day through my head as I sat down to write this blog today.  I was trying to come up with a title.  You would think that the writing would be what is difficult but I find that very easy. It is coming up with titles that I find hard.  First, I have to check back over the past year and see if I have used that title before.  Tomorrow is my one year blogging anniversary and there are 750 posts, 751 with this.  That is 751 different titles!!

I I thought about all the things going on today and the common thread was Art.

First, let's talk about the Art of Exercise:  I got up early, picked up Kim and headed over to the gym for a boot camp class only to find, when we arrived, that there are no classes today due to the holiday weekend.  We didn't let this deter us and I got an hour on the treadmill. You can follow my Quest for Fitness here.

The Art of Caregiving:  After our workout we stopped and visited with Mom and her gang.  Anyone who does not believe care giving is an art has never been a care giver.

The Art of Cooking:  When I got home I pickled some of the tons of beans that are filling up my fridge.

You can use 3 lbs of whatever beans you want.
I only had wax beans and purple beans (which turn green when cooked)
If you have other beans to add the procedure is the same.

You need 1 large onion, sliced
1 sweet pepper, I used purple
You can add a few stalks of celery, sliced, too but I was out.
Throw all the veggies into a pot of boiling water and let cook for 10 minutes.
Keep warm until ready to place in jars.

Combine sugar, pickling spices, vinegar and water in a large pan.
Bring to a boil,
Stir to dissolve sugar and simmer for 15 minutes.
Try to time this so it is ready the same time as the veggies.

Place veggies into sterilized jars.
Make sure the jars are not cold or they may crack when adding the hot liquid.
Ladle the hot pickling mixture over the vegetables, leaving 1/4" head space.
Place lids on jars.
Process in a hot water bath for 15 minutes regardless of size of jar.

Remove from hot water bath and cool on counter lined with a towel.

Pickled Beans

3 lbs. asst. beans, trimmed and cut into bite size pieces
1 large onion, sliced
1 or 2 bell peppers, cut in chunks
2 or 3 stalks of celery, sliced (if desired)
2 1/2 c. sugar
5 t. pickling spice
4 t. pickling salt
3 c. white vinegar
1 1/4 c. hot water

Place sugar, spices, salt, vinegar and water into a large pan and bring to boil.  Reduce heat and simmer for at least 15 minutes or until ready to use.

Place prepared vegetables into boiling water and cook for 10 minutes.  Drain and immediately put into sterilized canning jars.

Ladle pickling liquid over the vegetables, covering completely and leaving 1/4" head space.

Place lids onto jars and process using the hot bath method for 15 minutes.

Remove from water bath and set on a towel lined counter to cool.  Print Recipe

The Art of Local Artists: This afternoon we went to the art fair in our little town of Algonac.  I was pleased to see so many local artisans having booths.  I found a perfect Christmas gift for Frank's sister.

The Art of Music:  We had a special memorial Mass today for Sarah Catherine, granddaughter of our dear friends, Kirsten and John, who was born still.  Kirsten sang a beautiful tribute to Sarah.."Child of My Heart".  It was lovely and haunting.

And finally, the Art of Writing: I finished reading The House at Riverton by Kate Morton, last night. I loved this book.  It is historical fiction set in England during the war.  It is the story of a young girl who  is working as a house servant to a prosperous family being told by her as she is aged and approaching death.  It is a love story, a historical novel and a mystery.  I am anxious to read the sequel, The Forgotten Garden.

Stop by Book Club Friday and see what others read this week.

That was my Saturday.  See you all tomorrow.  Enjoy your holiday weekend.

Here it is...the Weekly Menu

This is going to be another crazy week around this household.  There is going to be a lot of cooking and canning going on but not much eating at home.

This morning Kim and I went to the gym and then stopped to see mom. This afternoon we are going to an art fair and then we are singing for Kirsten and John's granddaughter's Memorial Mass after which we will be going out for dinner.

Tomorrow, we are going to another art fair and then over to Ting and Tony's for dinner.  I am bringing dessert.

Monday we are having our last hurrah in the pool, weather permitting, as Frank will be closing it up this week.  Since it is a holiday we are skipping Meatless Monday this week.

Try it Tuesday is a new recipe I pinned from BHG which is meatless so I don't have to feel too guilty about the chicken on Monday LOL.

On Wednesday, Karen is making dinner for us.

Thursday we are having dinner at Dan's house for his Birthday celebration.

So here is the Weekly Menu.  Please stop by each day for photo's and recipes not only for this week's dinners but also for canning recipes and tips. Linking up with MPM, stop by for many great menu ideas.


Out for Dinner

TBD-Dessert for Ting's house

Grilled  Italian Chicken (chicken pieces marinated in Italian Dressing for several hours and then grilled)
Asst. Salads- Applesauce, Pickled Beets, Pickled Beans, Pickled Peppers, Broccoli Salad, Watermelon, Sliced Tomatoes, Corn on the Cob and Blackberry Crisp.

Try it Tuesday
Tortellini and Garden Vegetable Bake

Dinner by Karen

Dinner at Dan and Rebecca's

Grilled Salmon  Lake Trout Packets on the Grill
Smashed Redskin Puffs
Grilled Corn on the Cob

Friday, August 29, 2014

Let the Canning Commence!

I had a very productive day today.  We got up early and walked to have breakfast and back, almost 5 miles...not a bad start on My Quest for Fitness.

This afternoon, I canned some tomatoes.  I only had time for one batch because they take quite a while in the hot water bath and we are scheduled to go to Mom Klik's for dinner tonight.  I thought I would share what I did get done and the method I use.

This is part of the bushel of tomatoes I bought from my CSA yesterday.
I removed the tomatoes I used today.
Each quart takes approx. 3 lbs. of Tomatoes.
I used approx. 20 lbs today.

Tomatoes are super easy to can.
Make sure your jars are clean and sterile (run through dishwasher)
Add 2 T. of Lemon Juice to the bottom of each jar.
Stem your tomatoes and make an X with a knife on the bottom of each.
Put the tomatoes into boiling water until skins loosen.
Remove and plunge immediately into ice water.
You can do this in batches, leaving them in the ice water until ready to remove the peels.
Peel the tomatoes and place then in the jars
Press down as you go so the juices fill any open spaces.
Leave a 1/2" of head space (space between the tomatoes and top of jar).
Place on lids and place in the hot water bath (above).
Cover, bring back to a boil and process for 1 and a half hours.

Remove from water bath and place on a towel lined counter to cool.
Easy Peasy!!

It Is Within Reach...

Good Morning everyone and welcome, once again, to Five Minute Friday.  FMF is hosted by Kate Motaung and is a place for writers to join and write on a one word prompt for 5 minutes flat.  You need not worry about editing or spelling or just write...about whatever the prompt puts on your heart.  Then you share it with others who have also written what was on their hearts and you offer hugs, encouragement and support.  It is wonderful and you should join us.

Today's prompt was Reach.


Yesterday was a day of new beginnings for me.  I, once again, started an exercise and nutrition program.  I weighed myself...for the first time in a long time.  I weigh more than I have ever in my life.  Even more than when I was pregnant.  I am 56 years old.  I was discouraged.  The goal of losing so much weight seemed insurmountable but I told myself that I had done it before and I will do it again.  My goal of losing 30 lbs is well within reach and after that 30 then I will look at whether I want to strive for that last 10 pounds of weight loss.  You ask why I chose the number 30 instead of choosing 40 right now.

Well, you see, I have lost 30# before so I know I can reach that goal.  I know it is possible so that is what I am going to reach for.  After I lose that 30# you would think (hope) that the last 10# will seem like a piece of cake.


Please join me on my health and fitness journey at my new blog, A Day in the Life on My Quest for Fitness.  Perhaps we can go on this journey together and if not perhaps you can just stroll by my side for a bit and offer some encouragement.

Thursday, August 28, 2014

There's a change in the air....

Many changes today on this last Thursday of August.  I can't believe that September is already upon us.

The first change to tell you about is a change to the Weekly Menu.  We are going to have a special choir practice today for a Mass this Saturday.  The whole choir is not singing just those of us closest to Kirsten and John.  This Mass is a Memorial Mass for their granddaughter, Sarah who was stillborn and is now in Heaven smiling down upon us.  Another change is that tomorrow we have been invited over to Mom Klik's for dinner so the Salmon will remain in the freezer for another day.  The final change to the weekly menu is that now that Fall is upon us I am going to start incorporating Soup Saturdays into the weekly menu.

Mmmmmmm.... Soup Saturdays!

Since we won't be home to make dinner, our friend Karen, who is staying with us for a while, is going to prepare dinner for us while we are gone and John and Kirsten will join us here after practice.

The second change I want to tell you about is a new blog that I started yesterday to track my fitness journey.  You can find it here if you wish to follow, join or encourage me in this phase of my life.  I have named this blog A Day in the Life on my Quest for Fitness.  Pretty original huh??

I went to the gym this morning (read all about it in my new blog), then I stopped to see Mom.  The gym is about a quarter mile away from where Mom is living so it works out perfectly.  Mom has a new member in her "gang".  Pat moved in on Tuesday and she is a very friendly soul with a very dirty mind and mouth.  Every sentence she spoke to us was about sex and Mom was laughing and getting such a kick out of it....I didn't stay too long LOL.

Dawn had met me at the gym for Zumba and went to see Mom with me, then we met Frank for lunch. It was a wonderful morning.  When we all parted I went to the CSA and picked up my weekly bounty and a bushel of tomatoes.  Guess what I am doing tomorrow??

Another change, here on the farm, is that my new hens have started to lay.  The disparity in eggs is always amazing to me.  The size and color of eggs is determined by the breed of bird.  As you can see, one of my new layers is going to give me white eggs.  They will not remain that tiny though, they will be larger as the hen matures.

While we are talking about change here on the farm, I thought I would give you a Turkey update as well. They are now 23 days old, here they are at 1 day old.

And here they are this morning.  They are now completely feathered and allowed to go in and out of their coop at will. I still have the heat lamp for them as it has been cooling off at night.

Wednesday, August 27, 2014

Where there's a Will there's a Way

Our prompt today at One Word Wednesday is Willing.  

I have been sitting here thinking about what I should write.  An idea popped into my head right away but I was not sure I was willing to share it.

Mostly, because I am afraid to talk about it again because then if I don't follow through everyone knows that my spirit is willing but my body is weak.

Because at least once a month, I post here or on facebook, that I am going to start taking better care of myself.  I start of for a day or a week or a month and once for a full year...and then I find I am no longer willing to do what it takes to take care of myself.

It is a lot of work....watching what you eat, planning for your exercise, drinking water when other's are drinking wine or cocktails....You have to be willing to go that extra mile, to spend the extra time and energy it takes to treat yourself and your body well.

For the past few years, I have used my Mom as an excuse as to why I couldn't take care of myself.  But, it was just that, an excuse....I was just not willing to put forth the effort needed and it was easier to blame the time and stress used taking care of Mom.

I can't use that excuse any longer and I have been feeling kind of at a loss for what to do with myself now that I no longer have the responsibility of having Mom here.  I changed my excuse to the fact that my hips hurt, my knees hurt, my back hurts....but these again are just excuses and if I dropped 30 or 40 lbs these things wouldn't hurt any longer.

Frank got me, at my request, a renewed membership to my gym.  I used to love my gym.  I used to love going to bootcamp, pilates and zumba sessions and I know I will love it again.  Tomorrow will be my first return back for a zumba class.  I have to be willing to answer all the questions about where I have been and all the looks (real or imagined) that happen when someone let's themselves go and gains 30 lbs in a year.  I have to be willing to be out of step and out of breath for most of the class.  I have to be willing to allow myself to get back into the groove of things.

Mostly, I have to be willing to forgive myself and tell myself each day that I deserve to be taken care of....not by others but by myself....God has given me a temple and it is time I started caring for it.

So, there you go.  Once again I had to be willing to put it out there in the hopes that doing so will make it more uncomfortable to stop.  I will be willing to give weekly updates on how I am doing with this challenge that I am facing.  I will be willing to swallow my pride and discomfort and admit that I can't do this on my own.  I need support.  I need accountability.  I need you!

Tuesday, August 26, 2014

Try it Tuesday Threefer!!

Well today is the day that we are going to try our Snapping Turtle Meat.  I did a google search and found this very informative post about snapping turtles and it included a recipe that I am using for tonight's dinner.

I halved the recipe because I did not have that much turtle meat available.  I didn't have cajun seasoning so I made some using this recipe from and I didn't have old bay seasoning so I just threw in some cinnamon, cloves and allspice.  I didn't have any celery so I left it out.  I didn't have any tomato puree so I threw in a can of diced tomatoes and I used the crockpot method in the interest of saving calories from the roux.

I guess I more or less just used the recipe above as a guide LOL.

First I parboiled the turtle meat and cut it into small pieces.

Brown up the meat and vegetables in butter.

Deglaze the pan with the juice from the tomatoes.
Then pour it into the crockpot.

Deglaze the pan again with the beer and chicken stock.
Let cook for 6-8 hrs in the crockpot.

It smelled delicious and tasted just like beef vegetable soup.
Should I ever get turtle meat again I will delete the trio of spices and add barley.

Snapping Turtle Soup
greatly adapted from Mama G's Turtle Soup

2 T butter
3/4 lb. parboiled turtle meat
1/2 large sweet onion, chopped
Corn Kernels from 2 ears fresh sweet corn
1 c. fresh green beans, trimmed and snapped
1 clove garlic minced
2 t. Cajun Style Seasoning
Dash of Cinnamon, Allspice and Cloves
1 (15 oz) can diced tomatoes
1/2 c. beer
3 c. chicken stock

Melt butter in large sauce pan.  Add turtle meat and cook until it starts to brown.  Add the vegetables and seasonings, continue cooking until the onions are translucent and the vegetables start to brown.  Add canned tomatoes with their juices and continue cooking scraping up an bits stuck to the bottom of the pan.  Pour into a crock pot.  Return pan to heat and add beer, cook off any remaining bits stuck to the pan and pour into the crockpot along with the chicken stock.  Cook on high for 6 hrs or low for 8 hrs.  Print Recipe

I also wanted to use up some of my zucchini and jalapenos that were in my fridge so I went to fellow SRC member, Sarah's, blog and adapted this recipe.  Sarah's recipe called for some sugar but I completely missed that until I was copying the recipe here so I am not including it in my version.

Cheesy Zucchini Bread
adapted from Fantastical Sharing of Recipes.

2 1/2 c. all purpose flour
4 t. baking powder
1 1/2 t. salt
1/2 t. cracked black pepper
1 c. shredded cheddar jack blend
1/2 c. shredded parmesan, asiago and romano blend
2 c. shredded zucchini
1 jalapeno, seeded and stemmed, minced
3 green onions, minced
2 eggs
3/4 c. milk
1/3 c. olive oil

Mix together 1/4 c. of the cheddar cheese blend and 2 T. of the parmesan cheese blend in a small bowl and set aside.

Place all dry ingredients in the large bowl of a stand mixer.  Add the remaining cheeses, zucchini, jalapeno and onion and combine with paddle attachment at low speed.  Add eggs, milk and oil. Continue to mix on low speed until moistened.  Increase speed and mix until well combined.  Pour into a loaf pan that has been sprayed with olive oil.  Sprinkle with the cheese you had set aside earlier.  Bake in a preheated 350* oven for 50-60 minutes or until a skewer inserted in the center comes out clean.  Print Recipe

For dessert I had some peaches and cherries that I had bought at the Farmer's Market on the way home from up north on Sunday so I decided to make a peach and cherry clafouti.  I found this recipe for Raspberry Peach Clafouti and adapted it.

Peach/Cherry Clafouti
adapted from Dairy Goodness

3 eggs
1/2 c. sugar
3/4 c. half and half
1 t. vanilla
1/2 c. flour
pinch of salt
20 sweet cherries, pitted
3 med. peaches, peeled and chopped

Butter a deep dish pie pan.  Sprinkle fruit over bottom.  In small bowl of electric mixer affixed with paddle attachment, beat together eggs and sugar. Add cream and vanilla and continue to beat until combined. Stir in flour and salt until well combined .  Pour over fruit and bake in a preheated 350* oven for 45 minutes or until set.  Print Recipe

Now I am going to head over and link up with Wednesday Whatsit's for all of you who are saying What? Turtle?  Stop by and see what others have been up to this week.

Top Ten Books I Really Want to Read....

I recently came across a new meme called Top Ten Tuesday, hosted by The Broke and The Bookish. Isn't that the coolest name...The Broke and The Bookish....I love it!!

I actually came across this last Wednesday in my fellow SRC blogger, Sarah's post at Fortune Favors the Brave.  I checked it out, saw the topic for this week and decided to join in.  You should too if you are a reader.  I also have a page here dedicated to reviews of books that I have read this year.  Check it out.

The Top Ten Tuesday list this week is to be The Top Ten Book I Really Want to Read but Haven't Bought Yet.  This was easy for me...all I had to do was go on my Nook Wish List.....

                               The Forgotten Garden: A Novel           Gray Mountain: A Novel  Big Little Lies       Book Cover Image. Title: The Goldfinch, Author: Donna Tartt

I am also sharing this at List it Tuesday...with much sadness as this is the last week for this wonderful link that I have enjoyed very much.  I want to thank Weird Unsocialized Homeschoolers and Real Life at Home for hosting.

Monday, August 25, 2014

Get your Grill on!

If your refrigerator is anything like mine, it is packed to overflowing with all the fresh veggies that you are getting from your CSA/Garden/Neighbors/Friends/Farmer's Markets/etc.  Mine was getting so that I could not shove one more thing inside and slam the door before it all came tumbling out.  

So....I (carefully) opened the door and grabbed a summer squash that was falling.  I put it on the counter along with an eggplant, some onions and some tomatoes of various sizes that had been sitting on the counter because I don't refrigerate my tomatoes.  You can use any other vegetables you might have as well.  I have used carrots, peppers and mushrooms numerous times.  I did have some beets in the fridge but I haven't tried it with beets and figured I would save them for another day because they last forever in the fridge anyway.  I was disappointed that I had no heads of garlic because I love adding roasted garlic to this sauce. If you have some make sure you include it.

I sliced them all up and threw them on a baking sheet lined with parchment.  I drizzled them with olive oil and seasoned them generously with salt and pepper.

I preheated the grill to high heat and then I placed my veggies right on the grill's surface.  Turned the heat to medium, closed the lid and let them cook for 10 minutes or so.  Then I flipped them over and let them cook another 10 minutes or so.  You want them to be very soft and mushy when they are done. Cut them thick enough so that they don't turn crisp from the heat.

Of course, I couldn't put the cherry tomatoes on the grill so I made a little foil packet for them and placed them on the shelf above.  I let these cook until they started popping open.

When the vegetables were extremely tender I removed them from the grill back onto the parchment lined baking sheet.

Then I picked up the parchment, tented it to make a funnel and dropped the veggies into my food processor. 

I pulsed them several times and then added some more olive oil before pureeing it smooth. I tasted it and it was a little bitter so I added a touch of sugar.

I put it into a bowl, removed half to a sauce pan to use for tonight's dinner and placed the other half into a freezer container to be used another time. It freezes very well.  I rewarmed the sauce while the pasta cooked.  The sauce was a little thick so I added a touch of cream to loosen it a bit.  You could also loosen it with some of the pasta cooking water.  The consistency of the sauce will depend on the amounts and types of vegetables you use.  More tomatoes= a looser sauce.

Grilled Vegetable Sauce for Pasta

Assorted Vegetables containing Tomatoes, Eggplant, Garlic and Onion
(as well as any others you have and like)
Olive Oil
Salt and Pepper to taste
Sugar to taste if desired
Cut vegetables into uniform slices and toss with olive oil and salt and pepper.  Grill over high heat until vegetables are tender.  Remove from grill and place vegetables and any juices into a food processor, pulse several times, taste and season with additional salt and pepper and sugar if desired.  Puree the mixture adding olive oil until smooth and of desired consistency.  Rewarm and toss with pasta, thinning with cream or pasta cooking water if necessary.   Print Recipe

Sharing with Simple Supper Tuesday and Thrifty Thursday.  Stop by and see what other easy meals and thrifty ideas are featured.

My Birthday

I am just now getting around to thanking everyone for all the lovely birthday wishes and to share how I spent my day.

We had been up north for Frank's work conference so when he was done conferencing we left and went to spend the day with our Traverse City Family.  Lili's birthday was the week before mine and I hadn't seen her so the first thing we did is take her out shopping for her birthday gift.

We let her drive.
She did a great job!

And she came home with lots of loot.

Then they took us out for dinner for my birthday.
We went to a restaurant called Fischer's and it was delicious!!

When we got home we played cards and visited and laughed and spilled wine and laughed and had the husbands think they were going to cut us off and laughed and laughed and laughed.

Just one more thing I want to show you.  These were new since I was last there and I was so danged impressed that I had Frank take a photo so I could share it with all of you.

See these paintings?
They were done by Jen, Lil and Spence.
Aren't they wonderful??
Wouldn't they make a great Christmas gift??
Do you think they will get the hint??