The other day I was having a laugh with my cousin, Drew, on Facebook. We were chatting about some musicians coming to town & the fact that I have an iron-fist grip on our cash & you can't pry my fingers loose for a concert. I think he was shocked! I dunno, it's sort of been there, done that and I sure as heck don't want to pay today's prices. He was discussing one of the guys from Queen - why would I pay mega dollars for someone long past their prime?
While we were teasing each other, I came across this in my news feed:
Now talk about a blast from the past! I use to have baths in these long ones when I went to Grandma Poznikoff's place in the summer as a kid. We used the round tubs to wash clothing on a washboard. I still remember that sitting in the tub was HOT on the you-know-what if you happened to get into the tub just after they poured in the water from the kettles that were heating on the hot stones. With the water in the bath house and the hot, hot stones...it was like a bath & a sauna all-in-one. Isn't it amazing how quickly one little picture can transport you back almost 50 years?
***************************************************
I shared this recipe on Facebook on Wednesday. Pine nuts are getting so expensive these days, pecans might be a more affordable choice for making pesto. It is for me, I have an open package of pecans in the fridge!
Recipe for southern pecan pesto
Makes 1 cup
2 cups fresh basil leaves
1 clove garlic
1/4 cup pecans, roughly chopped
2/3 cup pecan oil or olive oil
Salt and pepper, to taste
1/2 cup grated Spanish manchego or Parmesan
Extra pecan oil or olive oil (for sprinkling)
1. In the bowl of a food processor, combine basil, garlic, and pecans. Pulse until roughly chopped. With the processor running, slowly pour the pecan or olive oil through the feed tube until fully combined.
2. Season the mixture generously with salt and pepper. Transfer to a bowl. Stir in the cheese. Spoon into a jar or other airtight container. Cover the surface of the pesto with a thin layer of oil.
To freeze Omit the cheese. Spoon the pesto into ice cube trays, freeze until solid, pop out the cubes, and transfer to a zipper plastic bag or container. When ready to use, defrost and stir in a couple teaspoons of cheese.
************************************************
I don't know about you but I have been thinking about what it is that has me feeling frustrated and disappointed at times. I think it's expectations. I saw this little tidbit, and it was like getting a kick in the gut when I read it. No doubt in my mind...something I need to work on!
But...enough dull stuff...let's have some fun! I saw these and I thought, "What a TERRIFIC idea!" I'll save all the dreary details & make it short and sweet. The milk cartons can be used along the walkway or perhaps on a front porch to illuminate the way for the little ghosts and goblins on Halloween. All you have to do is cut a hole in the back of each milk carton & put a few little white lights on a Christmas light string into each carton.
***************************************************
I haven't had a hearty bean soup or stew in a very long time. When I saw a fast & dirty slow cooker recipe, I decided that it was right up my alley for this weekend. I will have to spring into action and get it going at 7:00 a.m tomorrow morning, as soon as I open my eyes because it takes 8-10 hours to cook. Larry will be working on staining so won't it be nice to come inside to a supper that's all ready for you to sit down? I even have a special drink for us to have!
Before I talk any more about...I spotted this veggie cooking chart the other day. Where or where were you when my mother was boiling all her veggies into mush or better yet, where were you when I was just starting to learn how to cook? Well, better late than never I guess:
and a chart for the 14 best veggies:
But, back to the soup...here is the recipe. See what I mean about fast & dirty?
Diddles & Dumplings
Crockpot Ham & Bean Soup Recipe:
1 ham bone (with a fair amount of meat left on it!)
1 (16 ounce) package navy beans
1 large onion (chopped)
8 cups boiling water
2 bay leaves
Salt (to taste)
Place the beans, onion, bay leaves and water in the crock pot. Add the ham bone. Cover and cook on low for 8-10 hours. (We did 10 hours and it was absolutely perfect!)
Once it's done, remove the bones and shred up the ham pieces.
Serve, eat and enjoy!
***************************************************
The special drink I was talking about is called a Peach Surprise...sounds yummy!
Fill the blender 2/3 the way with ice
1 peach
1/2 can frozen lemonade concentrate
Blend & serve!
AND, with a drink in hand......
No comments:
Post a Comment