Sunday, November 19, 2017

Memento

I'm a sucker for mementoes. I love to handle and see them in my home. Sometimes they are large and sometimes small. Crude or sophisticated - it doesn't matter. What matters is the item was given especially to me. They are treasures and I have several similar to this special one. 

Tom stands 33/4" tall and is age 38. He is in great shape. Thirty-eight years ago he was presented to me as a Thanksgiving gift from a 7 year old niece. I treasure him. I am thankful to remember her presentation. I wonder if she remembers him too.
please click on image to view larger

Friday, November 17, 2017

Recipe as you Requested

EASY!  DELICIOUS!  EVERY TIME!  NO FAIL! 

Spinach is the most labor intensive one, and is still easy! Even kale is wonderful. I usually use left over meats and vegetables so it is even simpler to make. You don't even have to put anything in it! My mother used to make a "cheese soufflé" with no crust which was similar.

     Quiche
noun
1. a pie-like dish consisting of an unsweetened pastry shell filled with a custard and usually containing cheese and other ingredients such as vegetables, seafood or ham.

Spinach Quiche

  • 1 Prepared pie crust
  • 1 (10 oz) box frozen spinach
  • 8 oz fresh mushrooms, sliced
  • 1 teaspoon minced garlic (or chopped roasted)
  • 4 large eggs
  • 1 cup whole milk
  • 1/3 cup grated parmesan cheese
  • 1 cup shredded cheese (I used x sharp cheddar + mozzarella)
Preheat oven to 350F degrees. If your frozen spinach is not already thawed, thaw it in the microwave per box directions. Drain the spinach in a colander while you prepare the rest of the ingredients.

Place sliced mushrooms in a skillet coated with 1 teaspoon olive oil or nonstick spray, add the garlic, and a sprinkle of salt and pepper. Turn the heat on to medium-high and sauté the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet, about 6-7 minutes.

While the pie crust is pre-baking for 8 minutes, whisk together the eggs, milk, and parmesan cheese until combined. Sprinkle with salt and pepper. Set aside.

Blot and squeeze the rest of the water out of the thawed spinach. After 8 minutes, remove the pie crust from the oven and spread spinach on top. Add the cooked mushrooms and shredded cheeses. Pour the egg mixture on top. If desired, sprinkle the top lightly with more parmesan cheese and/or salt and pepper.

Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. Allow to cool for 5 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. Baked quiche freezes very well, up to 2 months.
Kale
Kale
Spinach and Chicken
Spinach and Chicken


Thursday, November 16, 2017

My Social Media

Yes, I do have a Facebook site.  Yes, I do have an Instagram site. Yes, I do belong to Twitter.  Best of all I have a Blogger site - no! Make that four but this is the one I use the most.  I don't want more friends, followers, or conversations. My use here first of all, is to share and I also love to document and incorporate my growing photography efforts. It's like a practice board to me. I also love to learn, and everyday I do by reading other's stories.

I have been solicited to accept more Facebook friends. Well, my answer is emphatically, "No." My friends on Facebook are people who are my extended family. There are 17. Three grandchildren, one great granddaughter, one niece, one nephew, one great nephew, one stepdaughter, one substitute daughter, one substitute son, one wife of the substitute son, one substitute grandson, one substitute granddaughter, four "beach girlfriends." I don't even have my own children included there - on purpose. I like to keep my correspondence with them more private. I joined Facebook January 2009, therefore am in my 9th year. 

It is a long story how I started blogging but I'll just say that I accidentally came across an entry on the internet when I was searching for a printer and there was a review written by a fellow in the US Army, based in Texas and he contacted me to suggest a good printer. He was a blogger. He complained a lot and wrote whatever he was feeling at the time, trying to get through a divorce and being the father of a young son. I found myself reading his blogs daily and became brave enough to start my own. Soon I shook myself loose from his stories and here I am - nine years later. I lost one of my blogs when I accidentally deleted it when trying to change the format. That was about 10 years ago. I have read stories written by very brave and dying people. I mostly enjoy wit and humor in people's writings and still hang on and follow two special ones of that type. I see many photographs of places that I will never travel in person and they make me feel that I am on site when I see the images. There is so much "out there" that I simply cannot understand why the internet is misused and become even dangerous to our lives! I don't understand the bullying and meanness that I now see. I don't understand all of the swearwords and hateful remarks that are so openly exposed. Recently it's becoming a sorry place to be. I'm thinking of putting my head in the sand and seeing through rose colored glasses. Then I will see all things in a positive light and be happier here. The internet, especially social media seem to me to both good and evil. I'll take good.



Tuesday, November 14, 2017

Bakin' Fool!

Yep! That's me! It comes on strong when the cold weather prevails. It used to be that I would create and make many different and enjoyable crafts during these cooler days, but now my hands won't work as they used to and I've moved on. 

This morning I baked a pumpkin pie so we could have something for lunch dessert instead of all of those cookies! Let me tell you "It was good to go!" as they would say but it was finished too late to share with the weekly visitor who takes our trash away. He only got a bunch of cookies. 
While I was in the swing of things, I put together a crust to bake and fill later for supper. I chopped a slice of ham into small squares and mixed them in with left over drained mixed vegetables. It is a quiche in the works.

LATER...
Want recipe? just ask.

Monday, November 13, 2017

In the Kitchen...

Morning cookies! Peanut butter and chocolate chip variety.
Now I better get my fanny in gear and make some coleslaw from scratch because my daughter brought me a large section of her huge cabbage head yesterday. I never can use the stuff sold in the stores because it is always too coarse for our taste and never has the flavor we like. I don't even have a recipe for mine and use exactly and only the ingredients my mother used - 1/2 head of finely chopped cabbage, one finely chopped carrot, real mayonnaise, a little half and half milk, apple cider vinegar, celery seed, salt and pepper and a touch of white sugar. It has to sit for at least a day to age a bit. Once in a great while, if I have a real lemon on hand I will use its juice instead of the vinegar. 
LATER...
please click on image to view larger
Yes, I got it in gear.

Sunday, November 12, 2017

Art?

One of my granddaughters is very talented at sketching and I asked her permission to play with a recent drawing of a character she calls "Bulma."
I accidentally took a shot through my dining room window that took my fancy and I wanted to blend it with hers - just for fun.
Her Original
My Original
My Assorted Blends
 
FINAL BLEND 
And here,  my image giving a snowy view - just because.
please click on an image to view larger

Saturday, November 11, 2017

Get Real

Stop reading right now if you don't know that we kill mice that trespass and intrude and cause damage to our property. Do you know that there are many diseases mice carry that may be transmitted to humans or pets? ...that they can squeeze themselves into your home through a very small crack or gap?
I mentioned in yesterday's story about mouse #5 being trapped and the trap reset. It is a fact of life here that the mice invade our homes at this time of year. We kill them. Several years ago they got into the cabin when we were in SC and stored and hoarded the pellets that were left for them in my printer and completely ruined it with their body wastes. Another time we returned late at night from SC only to find that they had invaded all of my kitchen cupboards at floor level and dirtied every single bowl, pot, pan, utensil and shelf. I went to war because, later on I found that my linen closet had been invaded and many materials destroyed. We did find their main entry hole in a bottom log crack and plugged it well. We don't go south now and are here so the control is easier. A single trap placed outside by the back door is the most efficient method. Peanut butter is the bait we use. 

We also have glueboards on the floor in the closets to help with spider and millipedes - not mice. We don't check it often. This morning one of the boards was out of the closet (the bottom of doors don't reach the floor and there is about a one inch gap) and in the room by the door. A very newly expired mouse was there! Now we have to search for another entry. Maybe since we no longer have our dog, the regular snap traps will be used. I really don't like to think of the struggle it went through to free itself before dying. Of course, we could always get a cat!