Wednesday, November 19, 2014

How did it get to be this late in the year?

I’ve been around, just not on the Internet much. Here is a mini blog post to catch up with you.

Reading: I’m in the middle of Sarum by Edward Rutherfurd, what a fattie of a book. I am glad to have a Kindle when the book has over a thousand pages, so much easier to handle. Recently I have enjoyed The Martian, Written in my Own Heart’s Blood and Blood at the Root.

Relaxing: Chilling out one evening by the fire was fun. It’s finally the time of year when we can use the fire pit. It’s all set up, waiting for us to finish dinner.

From firepit

Kobe likes to help with everything and he came and sat in my lap for a bit while the fire was mesmerizing us. That’s unusual for him. I guess he just wanted to be close to us.

Eating: We have made several recipes from Skinnytaste cookbook and enjoyed each one. Click HERE to check out the book review (and see the baked Bananas Foster). So. Good.

We also made Chicken Santa Fe and Skinny Mac and Cheese with Broccoli.

 photo Skinny.jpg

Watching: We are Netflicks people and depend on the DVD delivery of our movie and TV show entertainment. In the last 6 weeks or so we have enjoyed Longmire, Maleficient, Edge of Tomorrow and even tried a blast-from-the-past by ordering The Man from U.N.C.L.E. starring Robert Vaughn and David McCallum.

Any time we decide to order a show we loved from our childhood we are sorry. Usually. It was quite cheesy. Right now I am hoping Netflicks will pick up season three of Longmire, they left us hanging on a great story line and they don’t seem to have season 3 available. Love a cowboy show.

 photo Longmire-logo.jpg

Crafting: Reacquainting myself with the crochet hooks and started a very pretty throw. At my snail’s pace speed I doubt it will be a Christmas gift for anyone. Could be next year I become a yarn hoarder. It’s so much fun to look at all the different textures and color of yarns at Michael’s Craft shop.

New Stuff: Oh, I recently bought a new computer. It’s an early Christmas gift and much appreciated. Doug was able to get a beautiful telescope as his early present. I chose a Windows 7 version and love it. Windows 8 confused the stew out of me! What is needed now is to spend some time rebuilding bookmarks and getting signed into apps.

That's it for me, for now. I hope the weather is treating you well.

Wednesday, November 05, 2014

Found a delicious new recipe:
Creamy Corn and Bacon Casserole

Thanksgiving is just around the corner and whether you look forward to it or dread it, I have the casserole you will want to bring to the table.

You’ll be happy. The guests will be happy. Most importantly, you’ll be happy (because you get to eat something yummy) and yes, I know I said that already.

Every year I am asked to bring a green bean casserole. It’s a boring old thing to make and so over the many, many years this joke of dish is required, I have made adjustments to liven it up. I have added different cheeses. I have added bacon and that was the most popular. Even vegetarians must love bacon or they wouldn’t make a textured vegetable protein version of bacon. Am I right?

Anyway, I made this corn casserole this week to serve with grilled lamb and it was hit. My husband said this one is a keeper. We all like hearing that when trying a new dish! We had the leftovers with grilled pork chops the following evening. (Doug is THE grill master!)

But seriously, it was very good. Despite the cream it wasn’t a heavy dish and it had lots of color in it. A tasty festive dish. If we were having T-Day at our home I would surely make this casserole, it would be the star! :-)

Ok, here is the recipe. If anyone tries it please do let me know what you think.

Creamy Corn and Bacon Casserole

6 slices of bacon, chopped
1 medium red onion, chopped
1 medium sweet red pepper, cored and chopped
1 bag of frozen corn kernels (16 oz) thawed
¼ cup parsley
2 large eggs
½ cup heavy cream
Salt and pepper
¼ tsp. cumin
1 cup sharp cheddar cheese
1 tsp. cornstarch

Heat oven to 375 F. Grease up a casserole dish or spray with PAM.

Heat a large skillet and cook bacon, onion and pepper until soft.

Stir in corn and parsley.

In a large bowl mix the eggs, heavy cream, salt, pepper and cumin. Stir veggie mixture into the wet ingredients.

After mixing gently add the cornstarch and cheese.

Slide this mixture into a baking dish and bake for 30 minutes or until set.

Definitely a keeper.

Monday, October 27, 2014

Apalachicola Florida - Boss Oyster & The National Forest

We took a week off earlier in October and played. We didn't spend lots of money, we didn't travel but we did enjoy each and every day we were away of our work environment. The days consisted of reading, crocheting (for me), star gazing with the telescope (for Doug), shooting at Talon and preparing some good meals at home.

We did select one day to drive to Apalachicola for oysters and bop along some dirt side roads into the national forest.

After wandering around the tiny little town of Apalachicola we decided to try eating at Boss Oyster.

The menu at Boss Oyster will have you at a loss - there are so many good offerings making it difficult to choose. This photo below is just a fraction of the choices.

We started with a dozen raw oysters. They serve oysters with bacon, with jalapenos, with spinach and cheese...any combination you can think of - they'll prepare it. Menu Here

We had them plain. Big, fat, salty oysters. Horseradish for mine please!

I never did get a photo of the baskets we ordered. Doug had the grilled grouper and I had the grilled shrimp with cheese grits and slaw.

This is a view we had from our seats in the restaurant. It was such a nice day we sat outside on their deck.

On the way back home we explored little side roads, just to see what was down there.

Honestly, we couldn't have asked for better weather. The skies were brilliant blue, the temperatures were not-too-hot and not-to-cool. A rare thing in these parts as you are usually taking cover from the blazing sun

This was one of the best days. Doug's SUV has mud all over it from the little roads but it was a blast bumping along, having the wheels skid a little as we took a muddy curve.

It's a two-hour ride to get to Apalachicola but well worth it. Great day!

Saturday, October 25, 2014

Crocheting again

Recently I've revived my interest in crocheting. I honestly don’t know why I stopped….maybe it was my total immersion in genealogy projects and sorting through mounds of census. Puzzles intrigue me and researching family history certainly provides mysteries to be solved.

Then, reading through my favorite websites each week I watch with envy as Lucy produces all these wonderful crocheted throws, blankets and clothes. Check her out at The Pie Patch!

My Nana taught me how to crochet but that was over 35 years ago. She very patiently sat with me and showed me how to do the stitches, it seemed easy. I need visuals when learning so I turned to You Tube and children’s books.

Face it…if a craft book is geared toward children it is usually super simple, easy directions with many illustrations as examples. This is such a book. I’m not ashamed to say it helped me immensely.

Now my stitches are more uniform. I figured out one problem was not counting my stitches properly. That makes for a crooked mess. When you want to hear, “Oh, what a lovely blanket” but instead you hear “What on earth is that?” well………you know you need help!

The plan here is make several squares in complimentary colors then stitch them together. A patch work throw……I think it will be pretty. After I get used to the single chain I will move on to double, then triple and hopefully a beauty of a Tunisian stitch!

It's not crooked as the photo appeared, just my angle taking the shot :-)

If you are like me and need to see someone crochet this link at You Tube is wonderful. Otherwise, check out a children's book - it helped me immensely.

Soon I will have more rows accomplished and show you my end project. I hope.

Thursday, October 23, 2014

Squash and Mushroom Bake

Yea…it’s Potluck theme again and I am bringing a casserole to the party. This week I have another recipe from Nigel Slater’s cookbook Eat. It’s a lovely squash and mushroom bake that’s super easy to put together.

It’s very pretty as it emerges from the oven, the cheese and béchamel bubbling up, coating the veggies within. Alas, when you spoon it out on your plate it isn’t a lovely site at all.

Tastes great but once scooped from the baking dish it doesn’t have visual appeal. The mushrooms give this casserole a very earthy flavor, lots of tastes mingling with the melty cheese. It’s quite good and we will have it again.

It was a nice side kick for the potatoes and lamb.

If you ever want to serve to guest and keep the aesthetic appeal you best put this into ramekins to bake and serve individually.

Look at that gooey cheese covering the roasted mushrooms and squash........

Here is the recipe – I modified a wee bit.

Several Summer squash, cut into thin slices
Roughly 8 ounces of mushrooms, sliced in chunks
6 ounces of a cheese mixture, I used Monterey and cheddar
Salt and pepper
Basil leaves
Béchamel sauce


Heat a small amount of olive oil and sauté the s slices until browned. Do the same with the mushrooms and add basil leaves, seasoning with salt and pepper to your taste.

Now layer the squash, mushrooms and cheese until you have several layers. Since I used a smaller dish I only had two layers. I, am after all, cooking for two and not a large group.

Make a quick béchamel sauce or use a store bought variety. Pour a cup or so over the veggies. Bake at 375 F for a half hour.

This is my contribution to I Heart Cooking Club this week. Check out the delicious fare at the link above.

Wednesday, October 22, 2014

Wine Wednesday - Valreas Cotes du Rhone
{The last wine review for 2014}

We like a good Cotes du Rhone and this label proved to be a good one to add to our wine cooler.

Incredibly rich and deeply purple in color, a pleasant red berry aroma and taste of slight mineral and intense berry. This holds up to other Cotes du Rhone labels we have enjoyed in the past yet it costs far less than we have spent on other good Rhone wines.

Are you ready for the kicker with this one? It was a mere $5.99 at Trader Joe’s store in Tallahassee. I don’t know how they manage to acquire so many good wines for such low prices but hey….I am thankful.

This will be my last Wine Wednesday report for a few months. See you with more wine selections in February next year!

Sunday, October 19, 2014

Lizards, burgers and books

See this little guy? There were two of them trapped between our bathroom window and screen. I thought I would try and rescue them, toss them outside so they could live. The first one got away. I had it by the tail and he jumped, leaving me with a wiggling tail as the rest of him scurried away under the door where the towels are kept.

This resulted in me hanging this sign on the door to the toilet. No one wants that sort of surprise, having a lizard jump on you when you are doing your business.

Both lizards have since been removed to the outdoors. We're all happy about that.

Vacation means sitting on the patio. We've had some nice days to sit outside and eat. Here is an excellent grilled burger, mozzarella tomato and mixed green salad tater tots, an indulgence. The burgers were only $3.49 each so what a savings on a lunch out. Doug just popped them on the charcoal grill.

After lunch we read, watched the birds, chill out.

Bookish Talk.....Recently I have enjoyed:

Bittersweet by Miranda Beverly-Whittemore
Broadchurch by Erin Kelly
Eat by Nigel Slater
Jamaica Inn by Daphne Du Maurier
The Road by Cormac McCarthy
Currently reading Diana Gabaldon's latest book Written in My Own Heart's Blood.

The plans for vacation are loose but we have gotten to the theater and watched Gone Girl and it was good. The book was also good and had more detail but, I can't complain about the movie. We also made it to Talon once (so far) for some target shooting. Haven't been on the range in a while. Getting in some crocheting and lots of reading too! Doug has been fortunate enough to be out with his telescopes several times, weather has been decent excpet for that bugger of a storm we had last Tuesday.

That's about it here, hope all is well in your world.

Thursday, October 16, 2014

Arroz Con Pollo from One Pot

Comfort food. That's how I feel about foods I prepare in my Dutch oven. Recently I had the opportunity to receive Martha Stewart's latest cook book One Pot. It's amazing!

The first thing I made from this book is Arroz Con Pollo. My husband proclaimed it was the best Arroz con Pollo I have ever made. Now that's a big compliment and I can say, I loved it too.

This base is a breeze to prepare and it will fill your kitchen with tantalizing aromas as it simmers.

Mixed greens, mozzarella and tomato salad made a good side. You don't want to take away from that main dish.

Recipe follows but if you'd like to see the complete book review check me out at Novel Meals.

Arroz con Pollo in a Dutch Oven


1/2 cup dry white wine
Pinch of saffron
6 chicken thighs
Coarse salt and freshly ground pepper
2 TB extra-virgin olive oil
1 large onion, finely chopped
2 tablespoons minced garlic (3 fat cloves)
1 large tomato, diced
2 dried bay leaves
1/2 tablespoon salt, 1/4 teaspoon pepper
3 cups homemade or store-bought chicken stock, plus more if needed
1 1/2 cups short-grain rice, I used Valencia
1 cup pimiento-stuffed green olives


Preheat oven to 350 F.

Combine wine and saffron; let stand until ready to use. Season chicken on both sides with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Cook chicken, skin side down, until browned, 6 to 7 minutes. Flip, and cook until golden brown, 2 minutes; transfer to a plate. Drain all but 2 TB fat.

Reduce heat to medium, and cook onion and garlic, stirring often, until tender, about 6 minutes. Add tomato, and cook, stirring often, for 10 minutes. Stir in wine-saffron mixture, 1/2 tablespoon salt, 1/4 teaspoon pepper, and the bay leaves. Cook until wine is almost completely evaporated, 8 minutes.

Stir in stock, rice, and olives; Nestle chicken into rice, skin side up. Bring to a simmer, cover and transfer to oven. Cook until liquid is absorbed, about 20 or 25 minutes.

If you get your hands on a copy of this book you will love it. Thanks for coming through again Martha!

This is my 9th book in the Cookbook Countdown hosted at Kitchen Flavours.


I am sharing this with Beth Fish's Weekend Cooking Series.


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