Yesterday I had the special honor of meeting an online quilting friend. We have been chatting for over 10 years!!! As I said on my FB page, that it's wonderful to have online friends, some of whom I consider great friends. The internet has brought so many people into my life and enriched it, but there is just something special about the human touch... to actually see the face, the smile,to touch the hand and hear the voice of a person I care for, but have never met face to face. We chatted and chatted, while the time went WAY too fast!!! Funny how this meeting left me uplifted and yet, I'll miss her. My prayer is that we will get to see each-other again one day.
If you, Dear Reader, also have met online friends, leave me a comment about your experience... did you have the same reaction that I have had? I have met several of my online friends over the years, and have had pretty much the same thing happen. Someday, I may share why this particular meeting was really special.
The sun is out, but it was really chilly this morning... Trees are tuning color and the days are shorter!! BIG SIGH!!! Our garden plants have slowed their production. Sadly, a frosty night took the cucumber plants.... they were very productive until then. My guys love those little yellow balls of cucumber! Next year, we may plant more than a couple plants of those! The hubby and I will be bringing in the green tomatoes to ripen in some newspaper. One year, we had tomatoes into November doing that!
In our Bountiful Baskets basket last week, we got some of the red garnet sweet potatoes!! YUM!! Thinking I might roast those today and serve with our dinner. I have a whole chicken that I'll be putting into the crockpot this morning for dinner, too. Usually, I add garlic, salt&pepper, some broth to the crockpot with the chicken. Sometimes, I've added a lemon or orange as well,, they give such a nice citrusy flavor. For a more savory flavor, I add rosemary, thyme and some oregano. I have also tried bbq sauce!! Not sure what I will do today.. will have to see what is in the fridge.
Also, in the BB basket was an eggplant... I've never cooked/baked or use eggplant before...not sure I have ever tasted it either. My guys said they had, and didn't like it... so I gave it to a neighbor. If you, Dear Reader, have an eggplant recipe, please, share it with me in the comment section. I'm game for almost anything, and will try something at least once! LOL!! I'm thinking there may be more eggplants in the BBs coming up.
Off to do some cleaning up and put chicken in crockpot. Got to do some studying for first exams tomorrow.
Until later, have a grand day!
Tuesday, September 18, 2012
Sunday, September 16, 2012
It is still smoky from the fires in Montana, Idaho and Washington.... yesterday and the day before were horrible!!! Most of the schools in Great Falls didn't let the kids outside for recess. The wind came up during the night and it is much clearer and less smelly today.... Prayers going up for all who are effected by the fires,,,, many are losing their homes,,, there have been some firefighter deaths this year, too.
The banana bread from yesterdays baking spree was very good. The hubby and I made 6 loaves.. 3 were plain banana bread and 3 were with walnuts. I would have added some mini chocolate chips to the 2nd batch, but none were in the cupboard. The hubby and son will take a couple loaves to the perspective jobs tomorrow. If it stuck around here, I'd eat too much of it.... It is nice, when I get in a baking mood, I can always send the stuff to work with the guys!
I've made this particular banana bread recipe for over 34 yrs. It was in a cookbook produced and sold by the axillary group at Gresham Community Hospital in 1978. My book is tattered, torn and has pen scribble marks from my oldest son, as he used the pages to draw on (he was two)! Memories! It has had a lot of use!!! Many of the recipes sure need to be revamped for healthier versions, but I love looking through it, and remembering the wonderful nurses, ER Staff, and other staff members of GCH. The hospital is no longer the small community hospital it was when I worked there. I often wonder who remembers this little cook book.
When my sweet Mama passed away in July, my sisters and I were cleaning her apartment. She had many cookbooks and reading books. I happened to come across the same cookbook!!! I opened the first page to read a inscription that I had given it to her! I don't remember giving it to her, but lo and behold there on the back of the first page is my note to my Mom. Oh, the tears flowed. This cookbook now has a special place on my shelves. I'm so glad to have it.
Anyway, here is the recipe as written in the book with some changes I made:
BANANA SOUR CREAM WALNUT BREAD
Submitted by: Becky Swartz
From: Gresham Community Hospital's "Creative Cooking Cookbook"
Preheat oven: 350 F
Cream 2/3 C butter an 1-1/3 C sugar until light & fluffy. Add 2 eggs & 1-1/2 C mashed bananas (about 3 bananas) (I use slightly more and add 2 tsp of vanilla) Beat until well blended.
Sift together:
2-3/4 C sifted flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Add the dry ingredients alternately with 1/2 C of sour cream to the banana mixture. Stirring JUST to blend. Do not over blend. Stir in 1 C of chopped walnuts (or nut of your choice)
Spoon batter into a 9x5x2-3/4" loaf pan, greased and floured on bottom of pan only (or use Pam). Bake in a 350F oven for 1 hour and 15 minutes, or until cake tester come out clean. (I use smaller loaf pans, so it makes 2 loaves and takes about 40-45 minutes. I check after 35 minutes). Remove loaf from pan and let cool thoroughly on wire racks. I always brush the tops of the loaves with butter) Wrap in foil or plastic. It will store in the frig for several weeks, or can be frozen and stored in freezer for about 2 months.
Now, Dear Reader, the banana bread never lasts several weeks for my family! LOLOL!!! Not sure I would let it stay that long anyway. We have used this recipe to make mini loaves and then froze them for gifts at Thanksgiving or Christmas.
Perhaps, in future blog posts I'll share some more of the recipes in this special cookbook.
Leave a comment, if you too have a special cookbook, or recipe. Tell me about it! I would love to read your story or stories.
Off to get some homework done. Learning a lot and hoping it stays in my brain!! Our first exams are this week...... ewwwww!!
The banana bread from yesterdays baking spree was very good. The hubby and I made 6 loaves.. 3 were plain banana bread and 3 were with walnuts. I would have added some mini chocolate chips to the 2nd batch, but none were in the cupboard. The hubby and son will take a couple loaves to the perspective jobs tomorrow. If it stuck around here, I'd eat too much of it.... It is nice, when I get in a baking mood, I can always send the stuff to work with the guys!
I've made this particular banana bread recipe for over 34 yrs. It was in a cookbook produced and sold by the axillary group at Gresham Community Hospital in 1978. My book is tattered, torn and has pen scribble marks from my oldest son, as he used the pages to draw on (he was two)! Memories! It has had a lot of use!!! Many of the recipes sure need to be revamped for healthier versions, but I love looking through it, and remembering the wonderful nurses, ER Staff, and other staff members of GCH. The hospital is no longer the small community hospital it was when I worked there. I often wonder who remembers this little cook book.
When my sweet Mama passed away in July, my sisters and I were cleaning her apartment. She had many cookbooks and reading books. I happened to come across the same cookbook!!! I opened the first page to read a inscription that I had given it to her! I don't remember giving it to her, but lo and behold there on the back of the first page is my note to my Mom. Oh, the tears flowed. This cookbook now has a special place on my shelves. I'm so glad to have it.
Anyway, here is the recipe as written in the book with some changes I made:
BANANA SOUR CREAM WALNUT BREAD
Submitted by: Becky Swartz
From: Gresham Community Hospital's "Creative Cooking Cookbook"
Preheat oven: 350 F
Cream 2/3 C butter an 1-1/3 C sugar until light & fluffy. Add 2 eggs & 1-1/2 C mashed bananas (about 3 bananas) (I use slightly more and add 2 tsp of vanilla) Beat until well blended.
Sift together:
2-3/4 C sifted flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
Add the dry ingredients alternately with 1/2 C of sour cream to the banana mixture. Stirring JUST to blend. Do not over blend. Stir in 1 C of chopped walnuts (or nut of your choice)
Spoon batter into a 9x5x2-3/4" loaf pan, greased and floured on bottom of pan only (or use Pam). Bake in a 350F oven for 1 hour and 15 minutes, or until cake tester come out clean. (I use smaller loaf pans, so it makes 2 loaves and takes about 40-45 minutes. I check after 35 minutes). Remove loaf from pan and let cool thoroughly on wire racks. I always brush the tops of the loaves with butter) Wrap in foil or plastic. It will store in the frig for several weeks, or can be frozen and stored in freezer for about 2 months.
Now, Dear Reader, the banana bread never lasts several weeks for my family! LOLOL!!! Not sure I would let it stay that long anyway. We have used this recipe to make mini loaves and then froze them for gifts at Thanksgiving or Christmas.
Perhaps, in future blog posts I'll share some more of the recipes in this special cookbook.
Leave a comment, if you too have a special cookbook, or recipe. Tell me about it! I would love to read your story or stories.
Off to get some homework done. Learning a lot and hoping it stays in my brain!! Our first exams are this week...... ewwwww!!
Saturday, September 15, 2012
BUSY BUSY BUSY
I'm back and taking a few minutes to write in my blog. The last month has been super busy, with preparing for winter, canning, starting school and some medical issues that popped up.
The hubby and I have been doing some canning. We made 20 quarts of homemade spaghetti sauce and 20 quarts of peaches. We still have some Hatch chilies to prep for canning, and strawberries to make into freezer jam. I love canning, freezing or dehydrating our foods to prep for winter! The look of jars filled with homemade foods is just awesome to me.... makes me happy and fulfilled in many ways. I don't know if that is the same for other people, but sure does bring a smile on my face.
We went to Belt this afternoon to pick up our Bountiful Baskets fruits and veggies. I had contributed to BB for their extra fruit pack, a case of strawberries and veggie pack. Lots of good plums, pluots, apples, and Asian pears. The extra veggie pack had 3 different onions, some garlic, green peppers, Italian parsley, eggplant, and a couple other things. We are set for at least a couple weeks!!! I'll be making the freezer jam from this case of strawberries.The regular veggie and fruit was full of good stuff, too!!! The only thing that probably won't be eaten by us, is the eggplant and the Italian parsley.... we will give to our neighbor.
Our tomato plants are giving us a few ripe ones, a few at a time. Since this is Montana, as we already have had a frost, that killed the cucumber plants, it won't be long before the tomato plants have the same fate. We will bring in most of the tomatoes and let them ripen on newspaper. There may be some green tomato relish and fried green tomatoes in the works, too! :)
Here, Dear Reader, is a green tomato relish from Mother Earth News:
Read more: http://www.motherearthnews.com/Relish/How-To-Make-Homemade-Canned-Green-Tomato-Relish-Recipe.aspx#ixzz26amJcEjY
Here is a recipe for Fried Green Tomatoes
Well, enough writing for tonight. I need to get back to homework...... wellll, that is after the Hubby and I made some banana bread from some VERY overripe bananas!!!
Take care, Dear Reader.
The hubby and I have been doing some canning. We made 20 quarts of homemade spaghetti sauce and 20 quarts of peaches. We still have some Hatch chilies to prep for canning, and strawberries to make into freezer jam. I love canning, freezing or dehydrating our foods to prep for winter! The look of jars filled with homemade foods is just awesome to me.... makes me happy and fulfilled in many ways. I don't know if that is the same for other people, but sure does bring a smile on my face.
We went to Belt this afternoon to pick up our Bountiful Baskets fruits and veggies. I had contributed to BB for their extra fruit pack, a case of strawberries and veggie pack. Lots of good plums, pluots, apples, and Asian pears. The extra veggie pack had 3 different onions, some garlic, green peppers, Italian parsley, eggplant, and a couple other things. We are set for at least a couple weeks!!! I'll be making the freezer jam from this case of strawberries.The regular veggie and fruit was full of good stuff, too!!! The only thing that probably won't be eaten by us, is the eggplant and the Italian parsley.... we will give to our neighbor.
Our tomato plants are giving us a few ripe ones, a few at a time. Since this is Montana, as we already have had a frost, that killed the cucumber plants, it won't be long before the tomato plants have the same fate. We will bring in most of the tomatoes and let them ripen on newspaper. There may be some green tomato relish and fried green tomatoes in the works, too! :)
Here, Dear Reader, is a green tomato relish from Mother Earth News:
10/9/2009 12:51:03 PM
If you are looking for a great recipe for green tomatoes at the
end of the garden season, may I suggest trying green tomato relish?
Green tomato relish was the first thing I canned as a young wife and
mother. My minister’s wife, Marie Beck, taught me how to make it, and I
still have the recipe card she wrote for me more than 30 years ago. It
only requires a few ingredients, is easy to make, and is delicious
served with roasted pork or on hot dogs. Yields about 7 pints.
Ingredients: 25 medium or 35 small green tomatoes
3 medium green bell peppers
2 medium sweet red peppers
3 medium onions
4 tbsp pickling salt
4 cups sugar
3 cups white vinegar
3 tbsp mustard seed
3 tbsp celery seed
Instructions:
1. Chop, process or grind all vegetables into a fine dice, then cover with the pickling salt and stir to coat. Let the mixture stand for 3 hours, then drain well.
2. Boil the sugar, vinegar and seeds for 5 minutes, then add the vegetables and simmer for 10 to 15 minutes.
3. Seal in hot, sterile pint jars in a boiling water bath for 10 minutes.
Ingredients: 25 medium or 35 small green tomatoes
3 medium green bell peppers
2 medium sweet red peppers
3 medium onions
4 tbsp pickling salt
4 cups sugar
3 cups white vinegar
3 tbsp mustard seed
3 tbsp celery seed
Instructions:
1. Chop, process or grind all vegetables into a fine dice, then cover with the pickling salt and stir to coat. Let the mixture stand for 3 hours, then drain well.
2. Boil the sugar, vinegar and seeds for 5 minutes, then add the vegetables and simmer for 10 to 15 minutes.
3. Seal in hot, sterile pint jars in a boiling water bath for 10 minutes.
Read more: http://www.motherearthnews.com/Relish/How-To-Make-Homemade-Canned-Green-Tomato-Relish-Recipe.aspx#ixzz26amJcEjY
Here is a recipe for Fried Green Tomatoes
10/8/2009 11:44:55 AM
I'll take fried green tomatoes almost any way you throw them at
me, but I like to boost the classic preparation of this Southern
specialty by adding hard grated cheese to the breadcrumb mixture. The
cheese melts into the crusts as they fry, which is of course tasty, but
is also useful for keeping the breading together.
Ingredients:
2 to 3 medium green tomatoes
Dash sea salt
3 1/2 tbsp Cajun seasoning blend
3/4 cup all-purpose flour
1/4 cup whole wheat flour
2 large eggs
Dollop fresh cream or half-and-half
1 1/2 cups finely ground breadcrumbs (Note: If using store-bought seasoned breadcrumbs or homemade breadcrumbs from herbed breads, be sure to adjust the other seasonings in this recipe to suit your tastes.)
3/4 cup grated hard cheese, such as Parmesan or Gruyere (Note: A nutty cheese is particularly nice with the zesty flavor of green tomatoes.)
3/4 cup peanut or other frying oil
Instructions:
Tomatoes. Slice the tomatoes into quarter-inch-thick slices. Pat dry with paper towels. Sprinkle with a little salt. Let the tomato slices rest while you prepare the breading mixtures.
Flour Mixture. Mix together the flours, and feel free to adjust the proportion of white to whole-wheat flour. Using at least a little bit of all-purpose white flour will help keep the breading light. Mix in a tablespoon of the Cajun seasoning blend. Pour onto a plate or low bowl, and set aside.
Egg Mixture. Beat the eggs with the cream and a tablespoon of the Cajun seasoning. Pour into a low dish and set aside.
Breadcrumb Mixture. If using homemade breadcrumbs, pulverize in a food processor or blender until finely ground. Mix in a tablespoon of the Cajun seasoning, but don't overdo the seasoning if your breadcrumbs are pre-seasoned. Pour the breadcrumb mixture onto a plate or low bowl, and set aside.
Preparing the Tomatoes. Dredge each tomato first in the flour; then in the egg wash, letting the excess drip back into the bowl; then coat thoroughly with the breadcrumb-cheese mixture. Let the tomato slices rest on a plate while you heat the oil.
Time to Fry! Heat the oil in a wide saute pan over medium-high heat. Fry in batches (not too crowded), until golden and crispetty-crunchy on each side, about a minute or two per side. Remove with a metal slotted spoon, and drip-dry on paper towels.
Time to Eat! Serve fried green tomatoes while still warm, with a sprinkle of Cajun seasoning over them. Try offering them up as a snack or appetizer; a sandwich filling or salad topping; or as a main course with whole grain pilaf and steamed vegetables. When it's just the right time of year (usually late summer or early fall), I like to serve fried green tomatoes side-by-side with fresh, ripe, juicy tomatoes for an interesting and playful garden-fresh meal. And if you want to get really tomato crazy, try roasting some tomatoes and blending them with creamy roasted garlic, fresh herbs, and a soft cheese, such as sour cream, thick yogurt, or crème fraiche, for a tomato-ey dip to accompany your fresh and fried tomatoes!
Ingredients:
2 to 3 medium green tomatoes
Dash sea salt
3 1/2 tbsp Cajun seasoning blend
3/4 cup all-purpose flour
1/4 cup whole wheat flour
2 large eggs
Dollop fresh cream or half-and-half
1 1/2 cups finely ground breadcrumbs (Note: If using store-bought seasoned breadcrumbs or homemade breadcrumbs from herbed breads, be sure to adjust the other seasonings in this recipe to suit your tastes.)
3/4 cup grated hard cheese, such as Parmesan or Gruyere (Note: A nutty cheese is particularly nice with the zesty flavor of green tomatoes.)
3/4 cup peanut or other frying oil
Instructions:
Tomatoes. Slice the tomatoes into quarter-inch-thick slices. Pat dry with paper towels. Sprinkle with a little salt. Let the tomato slices rest while you prepare the breading mixtures.
Flour Mixture. Mix together the flours, and feel free to adjust the proportion of white to whole-wheat flour. Using at least a little bit of all-purpose white flour will help keep the breading light. Mix in a tablespoon of the Cajun seasoning blend. Pour onto a plate or low bowl, and set aside.
Egg Mixture. Beat the eggs with the cream and a tablespoon of the Cajun seasoning. Pour into a low dish and set aside.
Breadcrumb Mixture. If using homemade breadcrumbs, pulverize in a food processor or blender until finely ground. Mix in a tablespoon of the Cajun seasoning, but don't overdo the seasoning if your breadcrumbs are pre-seasoned. Pour the breadcrumb mixture onto a plate or low bowl, and set aside.
Preparing the Tomatoes. Dredge each tomato first in the flour; then in the egg wash, letting the excess drip back into the bowl; then coat thoroughly with the breadcrumb-cheese mixture. Let the tomato slices rest on a plate while you heat the oil.
Time to Fry! Heat the oil in a wide saute pan over medium-high heat. Fry in batches (not too crowded), until golden and crispetty-crunchy on each side, about a minute or two per side. Remove with a metal slotted spoon, and drip-dry on paper towels.
Time to Eat! Serve fried green tomatoes while still warm, with a sprinkle of Cajun seasoning over them. Try offering them up as a snack or appetizer; a sandwich filling or salad topping; or as a main course with whole grain pilaf and steamed vegetables. When it's just the right time of year (usually late summer or early fall), I like to serve fried green tomatoes side-by-side with fresh, ripe, juicy tomatoes for an interesting and playful garden-fresh meal. And if you want to get really tomato crazy, try roasting some tomatoes and blending them with creamy roasted garlic, fresh herbs, and a soft cheese, such as sour cream, thick yogurt, or crème fraiche, for a tomato-ey dip to accompany your fresh and fried tomatoes!
Well, enough writing for tonight. I need to get back to homework...... wellll, that is after the Hubby and I made some banana bread from some VERY overripe bananas!!!
Take care, Dear Reader.
Wednesday, August 15, 2012
Chicken Recipe
The chicken recipe I tried for dinner tonight was pretty good... so, Dear Reader, I am posting it here;
6 - 8 boneless chicken thighs
1/2 cup dijon mustard (I used Grey Poupon)
1/4 cup maple syrup (I used real maple syrup, kinda expensive, but oh so good in taste)
1 tblsp of white wine vinegar or rice wine vinegar
1 tsp or more of dried or fresh rosemary
salt/pepper to taste
Preheat oven to 450 F...... Place chicken thighs into an oven proof baking dish that you have sprayed with a nonstick cooking spray or have lined with foil. Salt and pepper both sides to taste. (I used a 9x13, but also had more chicken thighs.)
In a medium sized bowl, mix the dijon mustard, maple syrup, vinegar and rosemary until well mixed. Pour over chicken. With a pair of tongs or fork, turn the chicken thighs, so that the sauce will cover all parts of them.
Bake for 35 - 40 minutes, or until meat thermometer reaches 165 F. You can baste the top of the chicken with the sauce half way through the baking process. I really recommend using a meat themometer, as this will tell you when the chicken is done, without cutting into it and losing those yummy juices.
Once your chicken reaches the correct temperature, you can turn on the broiler to broil the top for a few minutes. About 3 - 5 minutes should be good. If you are using a glass baking dish, becareful about how close you are to the broiling flames, or heat unit. Glass can break if too close.
I served this with brown rice. Chicken thighs were place on a nice pile of rice, then sauce poured over that. It was yummy!!!
Other side dishes were homegrown tomatoes quarters, cucumber slices, and corn on the cob. The tomatoes and cucumber came from our garden. They were scrumptious!!!!!
This recipe was adapted from the "witty in the city" blog, who adapted it from "The I Heart Trader Joe's Cookbook" by Cherie Mercer Twohy.
I really enjoyed the taste of this chicken recipe. Different from our everyday chicken. My guys liked it too. Let me know if you try this, and what your thought of it, Dear Reader. :)
Blessings to you and yours.
6 - 8 boneless chicken thighs
1/2 cup dijon mustard (I used Grey Poupon)
1/4 cup maple syrup (I used real maple syrup, kinda expensive, but oh so good in taste)
1 tblsp of white wine vinegar or rice wine vinegar
1 tsp or more of dried or fresh rosemary
salt/pepper to taste
Preheat oven to 450 F...... Place chicken thighs into an oven proof baking dish that you have sprayed with a nonstick cooking spray or have lined with foil. Salt and pepper both sides to taste. (I used a 9x13, but also had more chicken thighs.)
In a medium sized bowl, mix the dijon mustard, maple syrup, vinegar and rosemary until well mixed. Pour over chicken. With a pair of tongs or fork, turn the chicken thighs, so that the sauce will cover all parts of them.
Bake for 35 - 40 minutes, or until meat thermometer reaches 165 F. You can baste the top of the chicken with the sauce half way through the baking process. I really recommend using a meat themometer, as this will tell you when the chicken is done, without cutting into it and losing those yummy juices.
Once your chicken reaches the correct temperature, you can turn on the broiler to broil the top for a few minutes. About 3 - 5 minutes should be good. If you are using a glass baking dish, becareful about how close you are to the broiling flames, or heat unit. Glass can break if too close.
I served this with brown rice. Chicken thighs were place on a nice pile of rice, then sauce poured over that. It was yummy!!!
Other side dishes were homegrown tomatoes quarters, cucumber slices, and corn on the cob. The tomatoes and cucumber came from our garden. They were scrumptious!!!!!
This recipe was adapted from the "witty in the city" blog, who adapted it from "The I Heart Trader Joe's Cookbook" by Cherie Mercer Twohy.
I really enjoyed the taste of this chicken recipe. Different from our everyday chicken. My guys liked it too. Let me know if you try this, and what your thought of it, Dear Reader. :)
Blessings to you and yours.
Finally, the heat wave broke!!!! It's raining today and much much cooler... I even have my sweats and socks on!!!
The heat wave ended in a flurry of dust and wind... I mean BIG WIND. We could hardly see across the street when the wind began. I was really concerned about a tornado happening!!! Thank God none occured. Things flew off of our deck, and the hubby had to go catch some of it as it rolled down our driveway. We had gusts up to 70 mph, while a few miles away, there was a gust recorded as high as 98 mph!!! My goodness!!! I am relieved for the break in the heat. It's been really hard to get out and do some yard work, or work in the garden.
College classes begin again next week, with a meeting on the 23rd for the Dietetic Tech program. Then full classes begin on the 27th. I'm taking a big breath and going full force this term and the spring term. Looking forward to learning what I need to learn, and then find a job as a Dietetic Tech!!!
Today I am thinking about having a good chicken dinner..... found a great recipe online that include Dejon Mustard, Maple Syrup and chicken baked in the oven.... the picture was scrumptious looking. My guys will get experimented on, again, tonight for dinner. Now, to think of something to cook with the chicken. There are still some zucchini in the fridge and some yellow cukes....also some Walla Walla onions that need to be used. Good start, huh? I'll share the recipe next post, if it turns out to be good. :)
My fall redecorating is almost done. I've been decluttering as I have been dusting, taking things down and rearranging. TOOOOO many things!! Since cleaning out my Mom's apt, after her passing away, getting rid of things has become a priority of mine. I don't want to leave my family with all the stuff like my Mom had.
Tomorrow will be one month since Mama passed. The last few days have been pretty emotional for me. In my redecorating, I have changed the guestrooms look, by laying her pretty turquoise/blue/aqua quilt on the day bed. I made this quilt for her several years ago. She LOVED it. It is still in great shape, so I washed it and put it on the day bed as the cover quilt. Looks really pretty! If I ever learn how to add pictures on this blog, I'll add one of the guestroom, and the rest of my redecorating.... LOVE the fall colored quilts, wall decorations, pictures and nic nacs... Cheerful, though!
Ok, it's time for me to get off of the computer, get busy doing other things around my house. I still have to go to the store for some chicken to baked for dinner.....
Take care, Dear Reader, (if there are any readers). Life is so darn short. Tell those you love just how much you love them, and how much they mean to you. You will never regret saying those caring words to them. You can regret not saying them, if they are gone before you say it.
Leave a comment if you would like to, Dear Reader. I would love to read about you and your thoughts.
The heat wave ended in a flurry of dust and wind... I mean BIG WIND. We could hardly see across the street when the wind began. I was really concerned about a tornado happening!!! Thank God none occured. Things flew off of our deck, and the hubby had to go catch some of it as it rolled down our driveway. We had gusts up to 70 mph, while a few miles away, there was a gust recorded as high as 98 mph!!! My goodness!!! I am relieved for the break in the heat. It's been really hard to get out and do some yard work, or work in the garden.
College classes begin again next week, with a meeting on the 23rd for the Dietetic Tech program. Then full classes begin on the 27th. I'm taking a big breath and going full force this term and the spring term. Looking forward to learning what I need to learn, and then find a job as a Dietetic Tech!!!
Today I am thinking about having a good chicken dinner..... found a great recipe online that include Dejon Mustard, Maple Syrup and chicken baked in the oven.... the picture was scrumptious looking. My guys will get experimented on, again, tonight for dinner. Now, to think of something to cook with the chicken. There are still some zucchini in the fridge and some yellow cukes....also some Walla Walla onions that need to be used. Good start, huh? I'll share the recipe next post, if it turns out to be good. :)
My fall redecorating is almost done. I've been decluttering as I have been dusting, taking things down and rearranging. TOOOOO many things!! Since cleaning out my Mom's apt, after her passing away, getting rid of things has become a priority of mine. I don't want to leave my family with all the stuff like my Mom had.
Tomorrow will be one month since Mama passed. The last few days have been pretty emotional for me. In my redecorating, I have changed the guestrooms look, by laying her pretty turquoise/blue/aqua quilt on the day bed. I made this quilt for her several years ago. She LOVED it. It is still in great shape, so I washed it and put it on the day bed as the cover quilt. Looks really pretty! If I ever learn how to add pictures on this blog, I'll add one of the guestroom, and the rest of my redecorating.... LOVE the fall colored quilts, wall decorations, pictures and nic nacs... Cheerful, though!
Ok, it's time for me to get off of the computer, get busy doing other things around my house. I still have to go to the store for some chicken to baked for dinner.....
Take care, Dear Reader, (if there are any readers). Life is so darn short. Tell those you love just how much you love them, and how much they mean to you. You will never regret saying those caring words to them. You can regret not saying them, if they are gone before you say it.
Leave a comment if you would like to, Dear Reader. I would love to read about you and your thoughts.
Saturday, August 4, 2012
I'm back home, after spending three weeks away because my dear Mama passed away. My heart is broken, yet I know she is no longer in pain, doesn't have diabetes anymore, and she knew I loved her so much. Our last conversation was just a day before she collapsed and two days before she passed. I told her how much I loved her... and she told me the same.... I'll always be grateful for that last talk on the phone.
My hubby and I drove for 11 hours to get to the hospital 24 hrs before Mama went to be with the Lord. He dropped everything, including a very important work assignment, to get me 'home'. He was my rock. We've been married over 32 years, and he still surprises me. He took me home, stayed as long as he needed to be with me, then drove back to where we live now, and got the work assignment done, then drove back to 'home'. No complaining about all the trips. He did what I needed him to do... I am so thankful. It's hard to put into words just how endearing his actions are and will forever be to me.
Life is full of changes, people come into our lives and leave. I believe we learn lessons from each and every one. However, there is no one like someone who has known you since childhood, knows all your little secrets that no one else (including the hubby) has any idea about, and is your best friend. My best friend came to comfort and be with me when she found out about my Mom. She left a couple days earlier than expected to go to a family reunion, so she could 'be there' for me... whatever I needed. God truly blessed me with her friendship. Although, she is more than friend..... she's my sister by heart. Where ever she is, I'll 'be there' for her, when she needs my shoulder and my hand to hold hers.
My Mama was stubborn, opinionated, loving, loyal and cared for those who were less fortunate than her. Her earlier life was filled with pain and alot of heartache. She grew up in foster homes, where people didn't really care about her. When she got married and had kids, she didn't know how to cope. My sisters, brother and I had some hard times growing up. Mom wasn't emotionally ready to take care of 5 kids and a harsh husband. One of my siblings is unforgiving of those times, and how negative Mom could be, but I forgave her a long time ago. She did the best she could, with what life she was given and I'm proud to have been her first child. I'll always love her and know she loved me.
I am so grateful for the time I spent with my sisters, after Mom left us. We had some great bonding moments. One of the first things we said, after Mom passed, was that we are now orphans. Isn't that strange? It doesn't matter how old you are, when you last parent dies, you are an orphan. It was good to know that we weren't the only people to think that,,,, my neighbor said she and her siblings thought the same thing.
It was also good to see my brother and have some time with him. Hadn't seen him in years. He looks and talks so much like our Dad... and he has Dad's hands..... funny what we notice about eachother. My sisters and I talked about how much we looked like Mom and each other, too.
PICTURES!!! Oh how my Mom had pictures!!!! Some I hadn't seen in many many years. They brought back wonderful memories of vacations and silly things we kids did when we were growing up. We cried, laughed, joked, then cried and laughed again. Sharing all this with them made the pain ease some.... lifted our hurting hearts. There was no fighting, accusations, or hurtful talk..like I have seen in other families. I am sure we all are grateful for that!! I'm proud of us, too. Mom would be too.
Well, now that I wrote a book... there is still so much in my heart, but will close for now. If anyone reads this, leave a comment. It would be so nice to read how you, Dear Reader, have coped with the loss of your parent/s.
My hubby and I drove for 11 hours to get to the hospital 24 hrs before Mama went to be with the Lord. He dropped everything, including a very important work assignment, to get me 'home'. He was my rock. We've been married over 32 years, and he still surprises me. He took me home, stayed as long as he needed to be with me, then drove back to where we live now, and got the work assignment done, then drove back to 'home'. No complaining about all the trips. He did what I needed him to do... I am so thankful. It's hard to put into words just how endearing his actions are and will forever be to me.
Life is full of changes, people come into our lives and leave. I believe we learn lessons from each and every one. However, there is no one like someone who has known you since childhood, knows all your little secrets that no one else (including the hubby) has any idea about, and is your best friend. My best friend came to comfort and be with me when she found out about my Mom. She left a couple days earlier than expected to go to a family reunion, so she could 'be there' for me... whatever I needed. God truly blessed me with her friendship. Although, she is more than friend..... she's my sister by heart. Where ever she is, I'll 'be there' for her, when she needs my shoulder and my hand to hold hers.
My Mama was stubborn, opinionated, loving, loyal and cared for those who were less fortunate than her. Her earlier life was filled with pain and alot of heartache. She grew up in foster homes, where people didn't really care about her. When she got married and had kids, she didn't know how to cope. My sisters, brother and I had some hard times growing up. Mom wasn't emotionally ready to take care of 5 kids and a harsh husband. One of my siblings is unforgiving of those times, and how negative Mom could be, but I forgave her a long time ago. She did the best she could, with what life she was given and I'm proud to have been her first child. I'll always love her and know she loved me.
I am so grateful for the time I spent with my sisters, after Mom left us. We had some great bonding moments. One of the first things we said, after Mom passed, was that we are now orphans. Isn't that strange? It doesn't matter how old you are, when you last parent dies, you are an orphan. It was good to know that we weren't the only people to think that,,,, my neighbor said she and her siblings thought the same thing.
It was also good to see my brother and have some time with him. Hadn't seen him in years. He looks and talks so much like our Dad... and he has Dad's hands..... funny what we notice about eachother. My sisters and I talked about how much we looked like Mom and each other, too.
PICTURES!!! Oh how my Mom had pictures!!!! Some I hadn't seen in many many years. They brought back wonderful memories of vacations and silly things we kids did when we were growing up. We cried, laughed, joked, then cried and laughed again. Sharing all this with them made the pain ease some.... lifted our hurting hearts. There was no fighting, accusations, or hurtful talk..like I have seen in other families. I am sure we all are grateful for that!! I'm proud of us, too. Mom would be too.
Well, now that I wrote a book... there is still so much in my heart, but will close for now. If anyone reads this, leave a comment. It would be so nice to read how you, Dear Reader, have coped with the loss of your parent/s.
Monday, July 9, 2012
I'm not doing very well keeping up with this blogging.... and no one is following me or checking out my posts anyway....If perhaps someone does check out my posts, I pray you are having a great day and I wish God's blessings in your life.
It's going to be a HOT day, here in Montana!!! Forecast is for 95F!!! Too hot for me, Thank heaven for A/C!! I have watered the flower beds and our tomato plants. I'll clean up my kitchen and get ready to can WA Bing cherries this morning, and also bring up the dehydrator to preserve part of the fresh pineapple I bought last weekend. Getting ready for winter is hard work, but I do enjoy canning so much.
Prayers are in for our tomato plants to produce a lot, so we can make our spaghetti sauce and salsa to can. The last jar of spaghetti sauce was used weeks ago, which we canned 2 years ago. Didn't make any last year due to no garden. That was due to flooding in our area, that lasted way into June!! We already have a short growing season, that didn't help!
Today is my umpteenth time of renewing my resolve to lose weight. Actually, I started a couple weeks ago. Haven't done too bad, but really going to make an effort to eat very healthy and stop eating the crap!! This morning's breakfast is a wonderful smoothie of raspberries, blackberries, apple, CLICK espresso protein powder, coconut milk (unsweetened), and ice. Put it all in our Blendtec and away it goes! Tastes wonderful! Get some great antioxidants, fiber, vitamins and minerals. I love our Blendtec!! It is a great machine for the smoothies!
In the vein of trying to eat healthy, this last week, I ordered fruits and veggies from a group called Bountiful Baskets... They have an FB page, so look it up if, Dear Reader, you happened to want fresh fruits and veggies, but hate paying supermarket prices. You pay a certain amount of money (for the regular basket) and it is 50% veggies and 50% fruits. In the basket we picked up on Saturday, there were strawberries, limes, mangoes, plums, nectarines, tomatoes, zucchini, lettuce, bananas, green beans, mushrooms and a few other things, I can't remember right this minute. Extras (that you pay extra for) were the WA Bing cherries, and pineapple. Plus an extra veggie pack that had yellow squash, garlic, onion, parsley and a couple other things. They also have 3 different kinds of bread (that is bought in 5 loaf packages), organic veggies/fruits and their specially made granola.
I think it's a great organization. They don't call themselves a co-op..... Check it out,....I hope one is in your area. www.bountifulbaskets.org
well, I better get to cleaning the kitchen and work on canning the cherries and pineapple.
Have a wonderful day.
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