Posts from — August 2013

This is “Throwback” Friday Funnies because although these no longer apply to me, those of you with kids at home, young kids especially, will really relate.

And yes, each and every one of these was applicable to me, back in the day!

I hope you enjoy them and be sure and leave me a comment telling me which of these you can relate to either now, or way back when…

My favorite!

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While shopping at Costco recently, I was looking for the mixed bell peppers I usually buy. I stumbled across these cool-looking “sweet pointed red peppers” instead.

They taste exactly like red bell peppers. So, I decided to stuff them for a pretty new twist on your every day stuffed bell peppers.

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I really love stir-fry. When I have a plethora of fresh vegetables on hand, there is nothing I’d rather make.

With a little prep, a nutritious and colorful dinner comes together in a matter of minutes.

More often than not, I don’t even take the time to make rice. None of my family seems to miss it, so why bother?

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Connor is between semesters at school so he is home for a couple of weeks. On Sunday, I asked him to decide what we’d have for dinner and he didn’t hesitate – he requested fajitas.

It’s been ages since I’ve made ’em, so I went all out and cooked up not only traditional beef but also shrimp and chicken. The best part about that… we had plenty of leftover beef and had tacos on Monday night. Yay for leftovers!

Connor and I shopped at Food City for our meal. In our search for skirt steak, we happily stumbled upon flap meat. Flap meat can be difficult or next to impossible to find at standard grocery stores like Safeway, so when I come across it, I can’t help but get a little excited.

Flap meat comes from the bottom sirloin, and although it’s from a similar region as flank steak or skirt steak, it’s a different cut. The flap is not very tender, but it is well-marbled and very flavorful. It’s sometimes called flap steak or bavette and is an excellent meat for carne asada and fajitas.

If you can’t find a flap, use either skirt or flank steak for this recipe.

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I have the most beautiful and bountiful pomegranate tree in my backyard.

I had the tree planted when we did a complete remodel of our yard, five years ago.

It produces bigger and better-looking fruit each year.

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That would be the best Super Power EVER!

Been there. Done that.

I had not thought of this! I need to save more!

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After the July Sweet Salvage sale and in my subsequent “what I bought” post, I promised to show and tell you what I did with the tin molding piece I purchased.

The need for a valance arises from the fact that I can’t stand looking at the nasty metal Venetian blinds in our master bath for another minute.

The problem was – the tin piece was about 10-inches too short to cover the full width of the window. It took over a month, but I finally solved the length issue when I found two square tin ceiling tiles, one for each side of the long piece.

Since this window is in the shower/toilet/tub area of the bathroom, full coverage is needed in the morning and at night, but during the day, I like to pull up the blinds to bring in light and see out onto the backyard.

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I hate to always brag, but I live in the greatest neighborhood. Oh, how I do love and appreciate my neighbors!

Along with our Amazing Progressive Dinner Parties, we have fun monthly Bunco nights. Unfortunately, I only make it a couple of times a year, since they usually fall on the night that I’m working at Les Gourmettes Cooking School.

Happily, I was able to attend last week. It was so nice catching up with everyone after the long hot summer. NOT that the Long Hot Summer is anywhere near over, but families are back in town and the kids are back in school so that “summer” is over.

Players bring an appetizer, salad, dessert, or drink to share. I brought these tasty little treats.

By the way – did you know that string cheese freezes great? It doesn’t change the texture at all.

I suppose that proves it’s not exactly real cheese, but it sure did come in handy when I pulled what I had left, from some that I had bought for Connor, out of the freezer.

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I’ve said it before and I’ll say it again – I’m just like you – some nights it is sheer drudgery to make dinner. This is how I feel on those days…

This recipe was made on one of those nights. Going to the grocery store was not even a remote option – it’s too blazing hot to even think of getting in and out of the car.

I had frozen scallops in the freezer, fresh mushrooms and cream cheese in the refrigerator, dried mushrooms and pasta in the pantry, and herbs in the garden… so this is what I made.

There were no complaints …. but if there were…

I think I’ve reached the end of my rope with this summer heat. Oh, who am I kidding? In all honesty, that is always my attitude.

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If you’ve read this blog for more than a month or two, you already know that I adore Sweet Salvage and its occasional sale. I’ve written about my monthly obsession nearly two dozen times in the last two years. Sweet Salvage is only open on the 3rd Thursday of each month for four days. The rest of the month the über-talented “Sweet Gang” are out “picking” new merchandise and using it to create mindbogglingly beautiful vignettes – all centered around a fun monthly theme. I’m consistently blown away by the gorgeous scenes these ladies set with their well-priced vintage finds.

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This weekend, Sweet Salvage celebrates its 2-year birthday with the “Chapter Two” themed sale.

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Each month on the Sweet Salvage Facebook page, there are questions posted that followers may answer to then be entered into a contest. The names of a lucky five are drawn. Then the chosen few receive VIP 15-minute early entry into the sale on the highly anticipated opening day.

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Guess who was one of the lucky five to be drawn as a winner this month.  Yeah, ME!

I didn’t realize I’d won until I was sent an alert that blog follower, Betsy, had tagged me in a FB comment. Thank you Betsy for the heads up!

I invited Sheila as my BSB (best shopping buddy) and we had the best time during our 15 minutes of stress-free, first-pick shopping spree. Maybe too much fun in my case. Here is part of what I snagged this month at Sweet Salvage. Ooh, and they gave us a burlap shopping bag too. Sweet!

I’m going, to begin with my favorite find this month, instead of closing with it. That is how EXCITED I am to have found it.

It is a 12-inch round, 2-inch high metal plate with a list of recipe ingredients around the perimeter.

Can you figure out what these ingredients make?  (1  1/4 cups flour; pinch of salt; 3 eggs, beaten; 1  1/2 cups milk; 2 tbsp butter, melted)

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