Monday, June 30, 2014

We are Home and the Weekly Menu

We are home!!  Well not home exactly but at our daughter, Nicole's, home in Florida waiting for time to pass before we go to the airport and catch our flight home to Michigan.  We had an absolutely wonderful time and I will be posting all about our trip along with some photos when we are truly home.

In the meantime, I am posting our Weekly Menu.  My Weekly Menu normally runs Saturday to Friday but since we are not home until late tonight.  This week will only include Tuesday through  Friday.

Tuesday we are going over to Dawn's to celebrate Tom and my nephew, Jake's, birthdays.  I am bringing a salad and side dish to her ribs.

Wednesday I will be making steaks with a compound butter inspired by Girlichef who created this steak after watching Moonstruck in the Food n Flix Challenge this month.

Thursday we will be helping Ting and Tony move into their new home so I don't know yet....it might be an eat out or order in night.

Friday is 4th of July so of course we are having burgers and dogs, far be it for us to break tradition.

Please stop by each day for photos and recipes.  I am linking up with MPM and MSM where you will find lots of great menu ideas.

Tuesday-Birthday Celebration
Broccoli Salad
Baked Beans


Wednesday
Steaks with Compound Butter
Baked Sweet Potatoes
Grilled Asparagus  Roasted Broccoli with Toasted Pine Nuts

Thursday
To be Decided

Friday
Hamburgers
Hot Dogs
Strawberry/Spinach Salad
Corn on the Cob
Baked Beans

Friday, June 27, 2014

One last thing before our cruise.....

It was late last night after everyone left and I needed to get some sleep so I did not post my recipe for the Beer Butt Chicken we had last night.  It was delicious!!  Tender and Juicy inside and Crispy outside.  It is my favorite way to enjoy Roast Chicken in the summertime.

There were 9 of us for dinner last night so I made 3 Chickens which was 1 too many but which made many people happy as they left with lunch for today.


I have one of these nifty little can holders that you can pick up, inexpensively, at the grocery store.
It is not necessary but makes life easier.
The can is left half filled with beer and then butter and seasonings are added to the can.


I also have this nifty pan that has a can holder that attaches to it.
This is even more stable than the holder above, but really unnecessary unless you are lucky enough to receive it as a gift like I did.
Anyways, you shove the can up the Chicken's Butt....Hence the name.
Then you brush the chicken with the same butter and seasoning mixture that you  had put into the can.
Well, not the same...because it is in the can....but the other half...that you didn't put in the can.
I don't have a photo of the third chicken because it had no fancy pan or holder, just a can shoved up it's but and placed on a cake pan.


Ooops, I lied.  I do have a pic of the 3rd Chicken.  
It's the one in the back that fell over because it didn't have a fancy schmancy can holder.
I put these in the grill on medium heat, closed the lid and didn't look at them again for an hour.
After an hour, I lifted the lid, decided they didn't look done and closed the lid for another half hour.
Then I took the chickens temperature and saw that they still needed a few more minutes.
After 15 minutes I took their temperatures again and they were perfect and had no fever!!
A healthy temperature for a cooked chicken is 185*.

Beer Butt Chicken
adapted from this recipe found on Allrecipes.com

For each chicken you will need:

1/2 can of beer
1 stick of butter
1 clove of garlic, minced
2 T. paprika
salt and pepper to taste

Melt butter in  a small saucepan.  Add garlic, paprika, salt and pepper.  Pour half of this mixture into the can of beer.  Place the can on a cookie sheet or baking pan and slide the chicken onto it, inserting the can into the cavity of the chicken.  Brush the remaining butter mixture over the chicken.  Place pan holding chicken on a grill that has been heated to med heat (about 350*).  Close grill and roast chicken for approx 2 hrs. Checking after an hour and a half to see if it has reached an internal temp of 185*.  Print Recipe

I am sharing this recipe at Thrifty Thursday. Stop by to see what others are sharing today.




Thursday, June 26, 2014

Peanut Butter and Jelly...That's what we like in our Belly!!

Kirsten and John were out of town last week for their granddaughter, Sarah's, funeral.  How I wish I could have been there to hold their hands and give them hugs.  It was a very, very touching funeral.  You can read all about it here, as written by Sarah's mom, Amy, who is an amazing blogger.

Kirsten's birthday was Sunday, the day they returned home.  We were celebrating Frank's sister's birthday that day so we did not get to see Kirsten. We really wanted to be able to celebrate her birthday before we left on our cruise tomorrow so she and John are joining us for dinner tonight.

I found this very cool recipe for Peanut Butter and Jelly Cake in my Cuisine at Home magazine that I adapted for tonight's birthday cake.  They look like PBJ Sandwiches when you are done.

First, I made the "bread".  I was very thankful I have an oven in my basement because this took almost 2 hrs of baking time.  While the "bread" was cooling I made the "Jam" and the "Peanut Butter".


You bake the cake in loaf pans that have been buttered and sugared with Turbino sugar.


They took about 15 minutes longer to cook than the time called for in the recipe.
While the cake cooled I made the jam and peanut butter frosting for inside the "sandwiches"


I sliced the "bread" and then schmeared the peanut butter on one slice.


Added the Raspberry Jam.


Put the top slice on and Voila....Peanut Butter and Jelly, That's What we Like in our Belly!!


I needed 9 "Sandwiches" total for our dinner party.
I had about half a loaf left that went into the freezer.
I'll let you know what I decide to make out of that.

Peanut Butter Cake
adapted from Cuisine at Home, Issue #81

Grease and sugar 2 loaf pans using 1 T. butter and Turbino Sugar. (Turbino sugar is a coarse baking sugar).  Preheat oven to 350*.

3 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. kosher salt
1 1/4 c. milk, I used 1%
2 t. vanilla
1 1/2 c. creamy peanut butter
1 stick butter at room temperature
2 c. sugar
1 c. packed brown sugar
6 eggs, at room temperature

Combine flour, baking powder, baking soda and salt in small bowl and set aside.  Combine milk and vanilla, set aside.  Cream peanut butter, butter and sugars in the large bowl of a stand mixer fitted with the paddle attachment.  Beat at med high speed for 5 minutes, until very well combined, scraping sides as necessary.

Add the eggs to the creamed mixture, one at a time, beating well after each.  With the mixer on low speed alternate adding the flour mixture with the milk mixture just until mixed, scraping sides as needed.

Divide the batter between the loaf pans and bake for 50 minutes.  Sprinkle tops with additional Turbino sugar and continue cooking for another 10-15 minutes and then at 5 minute increments until a wooden skewer inserted in the center of each comes out clean.

Allow cakes to rest in pan on racks for 20 minutes before removing.  Then allow loafs to cool completely on the racks prior to attempting to slice into 1/2" thick slices with a serrated knife.

Raspberry Jam Spread

3 c. raspberries
1/2 c. sugar
1 T. sugar
2 T. cornstarch
1 t. lemon juice

Combine raspberries, sugar and water in a saucepan over med low heat and simmer until the berries release their juices, about 20 minutes.  Remove 2 T. of the juice from the jam and whisk with 2 T. of cornstarch until smooth.  Add to the jam and cook until thickened, remove from heat, whisk in lemon juice and chill for at least 30 minutes.

Peanut Butter Frosting

3/4 c. creamy peanut butter
1 stick butter at room temperature
3 cups sifted powdered sugar
1/4 c. millk
2 t. vanilla

Beat peanut butter and butter in the bowl of a stand mixer fixed with a paddle attachment on med-high speed until light and fluffy.  Add sugar, milk and vanilla until smooth and creamy.

Assembly

Slice cake into 1/2" slices.  Spread Peanut Frosting and Jam onto one slice of cake.  Top with second slice of cake.  Enjoy  Print Recipe

I am sharing these cutie patooties on Wednesday Whatsits....stop by and see what others are sharing this week.

The Apprentice: My Life in the Kitchen...Recipe and Review


I was actually flabbergasted by how much I enjoyed reading the story of Jacques Pepin and his life learning how to be a chef.  What a down to earth, kind man he is and what a wonderful family he has.  He shared all aspects of his life, the good, bad, happy and sad.  It makes me want to read more of his cookbooks, watch more of him on tv and cook more of his recipes.

There were a lot of recipes included in this autobiography but the one I decided to make as a side dish for our dinner tonight was the Semi Dry Tomatoes and Mozzarella Salad.  I make Caprese Salads quite often but this salad has a couple of twists so I wanted to see how it compares to others that I have enjoyed.



The main difference is Jacques has you oven dry the tomatoes. 



This takes 4 hours in a low oven, luckily my outdoor grill has an oven so I didn't need to heat up the house. They came out still soft and very fragrant.  Jacques also includes capers in his salad and I love capers.  Another big difference for me was that he blanches the basil before adding it to the salad.  I am assuming this brightens the color and keeps it from darkening as basil often will if not eaten soon after chopping.



Semi Dry Tomatoes and Mozzarella Salad
slightly adapted from The Apprentice:My Life in the Kitchen by Jacques Pepin

1 1/2 lbs. plum tomatoes, cut lengthwise into halve
Kosher salt to taste
10 oz. Fresh Mozzarella, cut into 1/2" slices
2 T. capers, drained and rinsed
ground black pepper to taste
3 T. olive oil
1 garlic clove, minced
1 c. Basil Leaves

Preheat oven to 250*.  Place tomatoes on baking pan, sprinkle with salt and bake for 4-5 hrs. Remove tomatoes from oven and place in a bowl to cool. (They should still be soft).

Once cool add the mozzarella, capers, garlic and olive oil and salt and pepper (keep in mind that the capers are salty).  Blanch the basil leaves for about 10 seconds and then immediately cool under cold running water. Remove most of the water by squeezing the basil leaves between the palms of your hand then finely chop the leaves and toss them with the remaining ingredients.

Serve at room temperature.  Print Recipe

This book was this month's assignment from Cook the Books ClubThis is a new club that I joined and am very excited about.  Every other month we are assigned a book to read and then we review the book and create a recipe from or inspired by the book.  I LOVE this kind of thing!!

I have now started reading the 8th installment in the Outlander series by Diana Gabaldan. I absolutely love this series and have been waiting with great anticipation for this book.  This installment is called Written in My Own Hearts Blood.  So far, so good.  I will let you know as soon as I complete it

Product Details

In the meanwhile, stop by Booking It July Update: Reviews of Delicious, The Warden and the Wolf King, & Mastering the Art of French Eatingto get reviews of the books others have been reading.  See you there.

Wednesday, June 25, 2014

Schedule.....What Schedule!!

Today's Photo of the Day Challenge asks if our flowers are blooming and to take a pic of our favorite. Some of my flowers have bloomed and gone....tulips, daffodils, peonies, lilacs.  Some are blooming right now...daylilies, roses.  But my favorites are my daisies....none are blooming yet, but they are close and then I will have hundreds that last the entire summer....YAY!!


I don't know why the daisies should be on schedule.  Nothing else in my life is.  I kinda thought that when Mom did not live here anymore I would have all kinds of free time.  I guess I do because I have been running around like crazy.  What I don't have lately is any home time.  I have not made one meal from my Weekly Menu this week.  Monday we ended up eating out and tonight we grabbed hot dogs before getting ready for Danielle's recital.

Our menu is on for tomorrow though so I will be posting several new recipes including a Peanut Butter and Jelly Cake that I am making in honor of Kirsten's birthday that was last Sunday but which we will be celebrating tomorrow.

Stay tuned.......

I Scream, You Scream, We all Scream, For Ice Cream

Today is One Word Wednesday hosted by my friend Lisa over at My Sweet Peanut.  Lisa, like many of us, is a caregiver to her husband and children and for the past year she has been a caregiver for her Mom who suffers from Alzheimer's disease.  Through this wonderful place known as blogland, many of us who have found ourselves thrust into the role of caregiver for our parents or spouses or children who can no longer care for themselves, have gotten together and offer each other support, strength and understanding.

One of the things that we have found that helps us is talking about our challenges, struggles, conquests, successes, hopes, desires, anger and bitterness.  All those feelings that we bury down deep inside because we NEVER want our loved ones to feel as if they are a burden to us.

One Word Wednesday is one of those places that we can share and vent....each Wednesday Lisa gives us a word or topic and we talk about what that topic brings to mind, knowing that the others will support us, laugh with us, cry with us and NEVER, EVER judge us.  Please join us.  You don't have to be a caregiver though you probably are in some capacity.  You don't have to write about your caregiving journey.  You can write about anything that speaks to you when you read the topic.....and today's topic is ICE CREAM.

I read the topic this morning before I left for my visit with Mom so, with that in mind, when I got to the Memory Care Center, I gathered Mom up and took her for some ice cream.



Mom loves nuts so we got her a scoop of Butter Pecan on a cone.
First she tasted it.


And then she got serious about it!!!


She appeared to enjoy it very much.

As we ate our ice cream Mom started asking me questions (repeatedly but that's ok).  Mom likes asking questions but doesn't like to be asked questions because it reminds her that she cannot remember.  She has taken to saying "I have no brain".  Much of today was spent reassuring her that just because she forgets things does not mean she is stupid.  I reminded her how very smart she is and how well she does in the trivia games at the Center.

I am not sure who Mom thought I was today.  We had this conversation numerous times while we were on our outing.

"So, do you live around here?"
" I live about 10 minutes away"
"Oh, when did you move here?"
" About 15 yrs ago"
"What made you move here?"
"When I would visit my parents we would drive by the house and always admire it so when it went up for sale we bought it"
"Oh so your parents live near here"
" My Mom does but my Pops died a few years ago"
"Do you work?"
" No, I retired"
"So what do you do now?"
" Well, I was taking care of my parents but now my Mom moved into an apartment so I am just taking care of myself now"
"Oh, that's nice....Do you live near here?"

Mom and I are just gonna keep on Thriving at Home.

  Stop by Thrive at Home Thursday for other Thriving at Home ideas.






Tuesday, June 24, 2014

Monday, June 23, 2014

Playing Favorites

Today's Photo of the Day Challenge asks if we have a favorite pair of sandals.  Well, I have a favorite pair of flipflops...Does that count??


I'm glad I had gotten a pedi last week so that you don't feel like vomiting when you look at this picture LOL.

Speaking of Spas....Buddy, Bella and Fiona enjoyed a spa day today and look all lovely and refreshed!! They got baths, had their nails and ears done and Buddy got a haircut.  Here they are looking all spiffy!!





Once upon a time....

in a beautiful, kind and loving land known as the Kingdom of Klik, there lived Good King Frankincense with his wife, Queen Mother Wendolyn.  They lived happily in their kingdom with their loyal royals...



And



The Good King and the Queen Mother were very happy in their Kingdom of Klik with their three loyal royals but alas an evil, named cancer, hit the Kingdom one day and stole Mistress Bessie the Beautiful away.

It was a very sad time in the Kingdom.  The King and Queen were inconsolable and heartbroken by their loss of this, their most loyal and true of the royals.

Almost a year later, in celebration of a day we call Sweetest Day, here in the Kingdom of Klik, Good King Frankincense surprised his wife, Queen Mother Wendolyn with a new loyal royal whom they named....


And while Princess Fiona of Fair Haven could never replace Mistress Bessie the Beautiful, she did help to fill the hole that was left in the hearts and lives of the King and Queen when they lost their Bessie girl.

Princess Fiona grew big and strong and the Queen Mother, who was very excited to have a Princess of such fine blood lines, dreamed of introducing the Princess to a Prince worthy of her and being able to share little princes and princesses with all their loyal subjects.

Good King Frankincense did not think that this was the Queen's best idea and tried to dissuade her but the Queen was adamant.  The Good King loved his Queen and only wished for her happiness so he relented and did not insist on the Princess being made barren.  

Soon the Princess started becoming a grown lady Princess and it was decided that she was still much too young to become a mother so the King and Queen would wait another few months before introducing Princess Fiona of Fair Haven to Prince Hefner of Biland.  The King and Queen tried very hard to protect the Princess from the attentions of Princes who were not worthy of her, but to no avail.

One horrid and terrible day, Prince Nothing from Nowhere, came onto the castle grounds and took advantage of Princess Fiona who was too young and naive to know any better.  Good King Frankincense was very disappointed and upset with the Queen Mother Wendloyn because he told her so  he had tried to warn her that this could happen.  

Queen Mother Wendolyn reminded her King that some of life's greatest blessings come as a surprise and that everything would work out just fine.

TO BE CONTINUED............

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Secret Recipe Club-Cheese and Spring Onion Scones

I am so excited about participating in the Secret Recipe Club again this month.  It is like Secret Santa all year long.  Each month you are assigned a fellow members blog without them knowing it and someone is assigned your blog but you don't know who.  The mission is to try a recipe found on the blog you are assigned and make it, photograph it, blog about it and share it on an assigned reveal day.  It is a lot of fun, especially if your are a food nerd like me LOL.  You can learn all about the Secret Recipe Club here.

This month I was assigned Karen of Lavender and Loveage.  Karen was born in South Africa, was raised in England, traveled extensively and now divides her time between England and France.  I was happy to learn that Karen and I have the same love and dedication to cooking and buying local and organic and eating seasonally whenever possible.  Karen's family raised their own food and preserved their own food and Karen is carrying on the tradition.....a woman after my own heart.

When I went to Karen's recipe page I was thrilled to see that you could search for recipes by month.  Since I now knew that Karen liked to eat seasonally and locally and since our weather here in Michigan is not that different from that in England I punched in the month of June from last year and went to town!!  I was in heaven...the very first post I opened was dated June 3rd, 2013 and the title was Thrifty and Organic Meal Planning.  I mean, what else could a person ask for in life....all the things I strive for set out for me on a silver platter and that was only the first post that I opened!!  I continued looking through the entire month's worth of recipes and wow, there was so much from which to choose.  I was very tempted by all the goodies Karen offered like No Bake Chocolate Peppermint Squares or several different Layer Cakes from another club to which she belongs.  There were also a couple of salad recipes that intrigued me but when push came to shove I went back to that very first post that I opened and decided on the Cheese and Spring Onion Scones because Scones speak to me of England and I have never tried making them before.



The first thing I had to do was convert the recipe into US measurements.  I googled it and found several different sites that offer help with this.  I also did not have self rising flour so I used all purpose flour and added some baking powder. I used regular old dry mustard because I didn't have any English mustard powder and I substituted mexican blend cheese for the Red Leicester cheese, because that was what I had on hand.

I am happy to share my adaptation of Karen's delicious recipe.  They turned out light, fluffy and delicious.  This is a recipe I am sure to visit again and again.  They were delicious for breakfast and I can't wait to try them with soup or stew.


They go together very quickly.


In less than 20 minutes you have beautiful, golden scones to serve your family and guests.


Cheese and Spring Onion Scones
adapted from Lavender and Lovage

1.5 c. flour
2 t. baking powder
1/2 t. dry mustard
4 T. butter
3/4 c. shredded cheese (I used Mexican Blend)
6 spring onions, finely chopped
1 lge egg mixed with 4 T. milk

Preheat oven to 400*.  Line a baking sheet with parchment paper.

Mix together dry ingredients in a large bowl.  Cut in butter until the mixture looks like fine bread crumbs. (I used my food processor and then transferred the mixture to a large bowl).

Stir in the cheese and chopped onion.

Add most of the egg and milk mixture, gradually, until you have a soft dough.  I let my hands take over the mixing towards the end.

Turn onto a cutting board and pat into a round, approx. 1" thick.  Cut into eighths and transfer to the baking sheet. Brush tops with remaining egg mixture.

Bake for 10-15 minutes, until risen and golden brown.  Cool on a wire rack.  Print Recipe





Sunday, June 22, 2014

The Great Escape

What a crazy weekend we have had.  We had a great time at the Wedding yesterday.  The ceremony was beautiful, the reception spectacular, the food delicious, the Bride and Groom magnificent and a good time was had by all.  Frank and I were dancing fools as was the whole family.  We were on the dance floor all night.



I slept until after 9 this morning which was lovely but which meant I missed Mass because the Memorial Luncheon for David was at Noon and I had to be to the hall at 11 am to start setting up.  It was a very touching Memorial and a very sad start to the afternoon.

At 3 we went to pick up Mom.  When we walked in she was playing cards with the activity director and a couple of others including, of course, Harriet.  I told Mom we were there to pick her up for the party and she said that she had just started this game of cards.  The activity director assured her they would play again tomorrow.  Then Mom looked at Harriet and said "Come on Hon, we are going to a party".  I explained to Mom that Harriet couldn't come and then she thought that perhaps she should stay there with her then.  I said that Harriet's family would be getting there shortly to visit with Harriet so then Mom decided that she would go with us.


Mom seemed to have a good time.
Notice the tether on her leg, evidently she tried to escape this morning.

Danielle evidently did not get all her dancing out last night.
First she grabbed Roz for a dance.


Then she grabbed me.


Then both Grandmas.


And then Uncle Frank.
I guess she is getting in some practice before her dance recital on Wednesday.

After dinner, Mom said she was tired and ready to go home.  She couldn't believe that she lived so far away and she said so every 2 minutes....it seemed to me like she lived much farther than I thought too LOL.

We got back to the Memory Care Center.  Mom said "Oh, am I home already?"  Frank and I walked her in, she went right to her room, went to the bathroom, got on her night clothes, kissed me goodnight and told me to stop by and see her again sometime.  That was it...all that worrying that she would have a hard time returning and she couldn't wait to get back.  





Saturday, June 21, 2014

Summertime, Summertime, Some Some Summertime....


Today's Photo of the Day Challenge asks us to post a Pic of  "What Summer Looks Like" to us.  This is exactly what summer looks like to me but unfortunately I won't have time for this today as we have an early afternoon wedding to attend.  So I stole this photo from an earlier post and I'm reposting it today.  Is that cheating??  Do you think they will kick me out of the Challenge??

And it would be an absolutely perfect day for this today!!  The sun is shining, the sky is clear, there is no humidity.  Just perfect.  Tomorrow is supposed to be much the same but we will be tied up all day with Mass in the morning, then a funeral luncheon and then a birthday dinner.  I am keeping my fingers crossed that Monday is beautiful also so I am able to make this picture a reality again.

Wedding Saturday and the Weekly Menu


We have a wedding for Frank's cousin, Paul, this afternoon so we will be having dinner at the reception following the ceremony.

Tomorrow we are going to the funeral for David and then to Frank's sister's house to celebrate her birthday. We are picking Mom up on the way and taking her with us.  I am a little nervous about it because I don't know what to expect when we take her back to the Memory Care Center.

Tuesday we are going out to dinner with friends.

Wednesday we will have an early dinner before going to our niece, Danielle's dance recital.

Thursday we will be having dinner with Jennifer who is coming down to go with us on the cruise.  I don't know if I am cooking and having Amy and Doug join us or if we are going to go out somewhere so I am leaving the evening menu free until a decision is made.

Friday we leave for the cruise!!!  wooohooooooo!

So here is what my Weekly Menu looks like for right now...as you know, and as often happens, it is subject to change.  Stop by each day for photos and recipes and to learn of any unexpected happenings that change our scheduled meals.  You should also stop by MPM and MSM  for more great menu ideas.


Saturday 
Wedding

Sunday
Birthday Celebration at Roz and Ron's

Meatless Monday

Try it Tuesday
We are trying a Cuban Restaurant we have not yet been to.

Wednesday
Hamburgers
Potato Salad

Thursday
To be Decided (It's been Decided)
Beer Butt Chicken
Roasted Red Skin Potatoes
Grilled Asparagus
Semi-Dry Tomatoes and Mozzarella Salad

Friday
See you in the Bahamas!!!


Friday, June 20, 2014

Fish Friday

I finally succeeded in getting this meal from the menu onto the table.  It only took me 3 weeks.  I was starting to think this meal was just going to get cut and pasted each week when I did the Weekly Menu for the life of my blog LOL.

It is not that I didn't want to make and share it with you.  It is an easy peasy and delicious dish but life always seems to get in the way!!

But not today.  Today I was actually able to grill my fish and serve it along with my Rice Mingle Salad.  This is the easiest Friday Fish recipe ever and it only takes moments to make.  I hope you enjoy it as much as we do.


Cut your Cod Fillet into even pieces.
Place on foil, brush with butter and top with Lemon Pepper Salt and Onion.


Fold the aluminum foil into packets.
Place onto a hot grill and cook approx. 9 minutes, flip over and cook another 3 minutes.


The fish will be tender and flaky.
I can only blame the quality of this picture on the fact that I had a glass of wine while it was cooking LOL.

Grilled Cod

2 lbs. Cod Fillet, cut into 6 even pieces
6 t. butter
Lemon Pepper Seasoning Salt to taste
6 thin slices of sweet onion

Place each piece of cod onto a doubled piece of aluminum foil.  Smear each with 1 t. of butter softened to room temperature.  Sprinkle with Lemon Pepper Seasoning Salt and top with a thin slice of sweet onion. Wrap the aluminum foil into a package and place onto a hot grill and close cover.  After about 9 minutes, flip each package over and cook for an additional 3 minutes.  Open the largest package and check that the Cod is cooked through and flakes with a fork.  Remove from grill and serve.  Print Recipe

I am going to share this easy grilling recipe on Inspiration Monday.  Stop by and see what Inspires you. It is also a budget friendly meal if you buy the cod when it is on sale and have it in your freezer so I will also be sharing with Thrifty Thursday where you can find tons of money saving recipes and ideas.


Music, Music, Music


I did not go to visit Mom today but Dawn did and took Miss Teaghyn Lou with her.  They got there just in time for music hour and Teaghyn got to hit the drum while Mom and Harriet got to play the maracas.

Mom and Harriet have become bosom buddies.  They are together all the time.  Dawn spoke with Harriet's son this afternoon while she was at the residence visiting Mom.  He suggested that Harriet and Mom get a double room to share since they are inseparable anyway.  It would save both families about $1500 per month and I think Mom and Harriet might be happy with the arrangement.  I am going to go in Monday and talk with the administrators to see what they think.


Forget about Friday Flying

I am taking the day off from visiting Mom today.  I don't feel too badly about it because Dawn is planning on taking Teaghyn Lou to see Mom today so I know she will be well entertained.  Perhaps Teaghyn will sing for her.

We are up and at it early today.  We had a local young man, Luke, come and pull out all the trees and bushes from around our gazebo, ordered up some dirt and had him fill in and level the yard in that area and this morning Frank needs to run out and get grass seed so Luke can get the area finished today.

I did not participate in the Photo a Day Challenge yesterday.  The prompt was to take a photo of how you were dressed.  I am not much on selfies so I was going to have Frank take a photo of me when he got home from work but then I got the call from my friend, Michelle, and got busy cooking and delivering food and forgot about the photo.

Today's Photo of the Day Challenge requests another pic of me enjoying my Friday.  Once we get Luke set up we are going to hop in the plane and find somewhere to stop for dinner.  I will have Frank take my photo while we are flying.

So with all that said....I am finishing my coffee and hopping out of bed now.  Stay tuned, I will return after this short scheduled break.

I am back....we did not go flying...the weather is not our friend today.  We did go to lunch and then we stopped by the Anchor Bay Scuba to see our friends Don and Mickey.  While we were there we signed up for the dive trip they have planned in February to St. Eustasius.

That really makes me smile...which brings me back to the Photo a Day Challenge that said "Smile and Say Cheese" it is Friday!!


So I had Frank take my pic with my calendar.
Because I love that calendar and it gives you something to focus on besides me.

Now we are home and just having a lazy kind of day.  It is cloudy and gray and a good day to sit inside and surf the web looking for more information about St. Eustatius, where it will be sunshine and 85* next February when we are there.

Thursday, June 19, 2014

May the Angels Lead him into Paradise

I have a friend, Michelle.  We have been friends since 7th grade.  She is one of those friends who when she lives near we see each other often and when she lives far, as she does now, we see each other occasionally and seldom talk in between.  But when we get back together it is as if no time has passed and we are right back in the middle of our friendship that has spanned through all these years.

My first husband and Michelle's first husband were also best friends in childhood and maintain their friendship to this day.  Michelle introduced me to my first husband.  We had children together and spent their young years together nearly daily.  Michelle has moved around quite a bit and after her husband died seven years ago she moved to Texas to be with her eldest daughter and grandchildren.

She has 2 sons who currently live here in Michigan, both have 2 children each.  When Michelle was in her 40's she and her husband adopted her twin great nieces. These daughters graduated high school this year and will be leaving for college in the fall.

Michelle is thinking of moving back to Michigan when they leave home.  This would make me happy.

Three days ago, the unthinkable happened.  Michelle's son, David, who is only in his early 30's suffered cardiac arrest.  He was at the hospital at the time of the heart attack for a breathing problem.  They performed CPR for 12 minutes.  They induced a coma to let his brain heal.  Michelle and the twins drove up.  Yesterday, the family was told that the next 24 hrs were critical and all the family should meet with the neurologist this morning.  Her eldest daughter, Jamie drove up with her husband and children.  This morning the family was told that there was severe brain damage and David will be unable to live without life support.  The family has made the decision to take David off of life support in the morning.  David's in laws are coming in from out of town.


David with his sons.

Michelle's whole family is staying with her ex husband and his wife.  I cannot imagine the pain and sadness parents must feel when losing a child.  I pray I never learn of it first hand.

There is so little you can do or say to help ease the pain they are having.  So you do what you can...There is a fund being collected for his funeral expenses and to help his wife and children get back on their feet (there was no insurance policy).  I donated to that. If you would like to help this family you can donate by going here. They have numerous family members from all over gathering at two different locations so I am taking some food over to try to help in some little way.

Hence, the Weekly Menu, once again is changed for tonight.  I am making some BBQ Ribs, Macaroni and Tuna Salad and Broccoli Salad to take over to Michelle's family so we will be having that for dinner this evening also.  I know it is not much but I hope it helps them to know that they are in our thoughts and prayers and that we love them and are here for them.


I gathered together what I needed for the Macaroni and Tuna Salad while the Ribs were Cooking.


It only took a few minutes to throw it together and put it in the refrigerator to chill.
I had gotten some Lemon Balm from my CSA today so I used some for garnish.
Then I did the same with the Broccoli Salad, while Frank made the sauce for the Ribs.

Macaroni and Tuna Salad

1 (16 oz) box macaroni, cooked per package directions, rinsed under cold water and drained
1 (12 oz) pkg frozen peas, defrosted
1/4 c. finely diced onion
1 c. shredded Colby Jack Cheese
1 stalk celery, diced
1 can or 2 pkgs. tuna packed in water, drained
1 c. Miracle Whip
1/4 c. Sweet Relish
Juice from 1/4 lemon
salt and pepper to taste

Place macaroni, peas, onion, cheese, celery and tuna in a large bowl.  Combine remaining ingredients in a small bowl and whisk to combine.  Pour over macaroni and toss well.  Chill before serving.  Print Recipe