Accidents, Laziness, Healthy Eating, and Garage Sales

painting1Saturday night as I was frying something, grease splattered and hit me in the face. I have several burns on my face and arm now. It still smarts!

I did what I could, cooling the burns right away then dabbing the welts with burn ointment. The older I get the more I realize every scar is a testament to me surviving another accident. Ha! I’m a mess.

I’ve been thinking of my health (and Greg’s health) a lot lately. My chronic nerve pain is back due to my own laziness. I simply don’t stretch enough or as deeply as when I attended yoga faithfully. Why is it something has to smack me before I’m willing to fix the problem?

I spent years trying to find a treatment for this chronic pain. I finally found the answer in yoga and as soon as I stopped going, I went back to my old ways. There’s always a good reason. Too busy. Too tired. Too absorbed in something else. It takes serious pain to knock the sense back in.

Last week, Greg and I watched Hungry For Change. It’s free to watch if you have Amazon Prime. The beginning was a little tedious because they kept repeating sound bites but it got better as it went along. What I took away from it was that the way to healthier eating is to eat whole foods.

Processed foods are the killers and we’re surrounded by them in things we simply take for granted. Although we eat more whole foods now that I cook from scratch, we could do better. That’s one reason I decided to include more fish in my weekly menus.

We had talked about getting a juicer but I’m at a loss on which is the right one to buy. The good ones are kind of expensive, and I’m still not sure if I’ll be good about juicing.

Yes, I’ll admit, juicing is way healthier and a more concentrated form of nutrients, but will I like it? Other than V-8 juice and fruit juice, I’ve never really juiced. It sounds like it will be a lot of trial and error until I find the right combination of veggies and fruits that I’ll like. (I’m sure Greg will be easier to please than me.)

Can anyone shed their experience? Have you ever juiced? Can you recommend a dependable juicer? I kind of like the Breville JE98XL juicer. It seems to have some excellent reviews anyway.

I’ve heard  a lot about the Magic Bullet NutriBullet. It’s cheaper, but it has a much smaller motor so I worry about how long it would last.

From the research I’ve done, you want something with a powerful motor that will masticate the fruits and vegetables slower so it can juice more thoroughly.

I keep hoping I’d find one at a garage sale, but nothing yet. Despite being an avid garage saler, it seems remarkable I’ve yet to find one.

Speaking of garage sales, I hit upon a good one for artwork. They’re reproductions, but I found three oil paintings with great ornate frames. I’m still looking for more landscapes, but those are usually priced dear. Good paintings are few and far between.

painting-trio

I’ve had the good fortune to decorate nearly my whole house with garage sale finds. I’m willing to bet I haven’t even spent $100 on all the art in my house. Off the top of my head that’s for a dozen paintings that are hanging right now, four I’ve grown tired of, and another dozen pieces of sculpture and ceramics.

I’m patient when it comes to decorating. I only buy stuff I truly love–and then only if it’s cheap. I’ve only ever spent serious money on two dog figurines, but they were exceptional.

Thoughts on juicers or healthier eating? Do you ever go to garage sales? What kind of stuff do you look for?

This Week’s Menu, October 30, 2016

Modern studio background, sepia look

Menu for the week of October 30, 2016

Sunday
Breakfast: Oatmeal
Lunch: Sausage on a roll
Dinner: Lobster Tails

Monday
Breakfast: Homemade egg McMuffin
Lunch: Grilled veggies on pita
Dinner:  Pork fajitas

Tuesday
Breakfast: Bacon and eggs
Lunch: Pork stir fry
Dinner: Fish with sauteed spinach

Wednesday:
Breakfast: Cheese quesadilla
Lunch: Ravioli
Dinner: Baked chicken

Thursday
Breakfast: Oatmeal
Lunch: Mushroom soup
Dinner: Angel hair pasta with grilled shrimp

Friday
Breakfast: Breakfast kolaches
Lunch: Tuna salad sandwiches
Dinner: Baked salmon

Saturday
Breakfast: Breakfast out since we’ll be hitting garage sales this week
Lunch: Orzo Salad
Dinner:  Rib eye steak

We’re having a special treat this week. A grocery store near us had a grand opening. One of the things on sale were lobster tails. We haven’t had lobster in years, so I’m looking forward to it tonight.

I’ve decided to increase our fish consumption to twice a week. Fish is a little inconvenient to get where we live. We can get salmon and trout, but few other fishes.

Not long ago there was a study that says you can’t even trust grocery stores to sell you a specific type of fish. Once they’re filleted you can’t always tell what kind of fish it was without a DNA test. That’s why I prefer to buy the whole fish.

There’s a Korean grocery store about an hour away with a vast fish variety that are sold whole. I was thinking we might make a pilgrimage every couple of months and stock up on fish.

I like pan-fried and baked fish, but I’m not keen on breaded, deep fried fish. How do you like to eat your fish? Do you eat fish often?

State Fair of Texas, 2016

 

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Big Tex

We came. We saw. We ate our way through the Fair.

The State Fair of Texas is tremendously huge. It spans 277 acres and we spent five hours going from one end to the other. We used to attend the smaller South Texas State Fair when we lived in east Texas. In many ways I liked it better. It was smaller, but that made it intimate and friendly.

The State Fair of Texas is a massive complex of checks and balances to make sure everyone stays safe and has a good time. There is a lot of police presence. There was a sunscreen station that gave you squirts of sunscreen and plenty of waterless hand sanitizer stations for when you finish petting the animals. There are entire buildings set aside for lost kids, baby care, and first aid.

There’s a car show in Dallas every year, but you can see the new rides here too.  They were awfully pretty! Greg kept sitting in all these different cars and trucks to see how they felt. I tried a few too. Very tempting.

There’s a building set aside for arts and crafts. Although they have their own building, it seems like a token tribute, a nod to how fairs used to be in the old days.

Nowadays, it’s the vendors who get center stage and they hawk their wares as loudly as carnies hawk their games. They tried to sell us everything from mattresses, to hot tubs, to insoles.

We don’t do rides anymore. Most rides give me whiplash, so I gave it up. I’d rather walk around and see the animals anyway.

The most impressive animals are definitely the Budweiser Clydesdales. I barely come up to their thighs. It’s hard to imagine such a gigantic beast unless you see them in the flesh. Pictures don’t do them justice. This year they were in their own private stalls. The last time I saw them they had a community stall. They’re put into harness and driven once a day, but we missed that. Darn!

There’s also Big Tex, the Fair’s mascot. He talks and moves his head and arms, welcoming visitors all day long and making announcements. Big Tex is 55 feet tall and weighs 25,000 pounds. He’s pretty awesome to see in real life, but a little creepy looking in my opinion. People love him out of sense of nostalgia.

I think the only reason Greg agrees to go to the fair is for the food. I’m not a fair food connoisseur like Greg. I’m happy with corn on the cob, though this year they had a fantastic Greek salad. It was delicious! Greg went for the giant turkey leg.

Prices were astronomical for everything: parking, entrance, food, and rides. Luckily a friend gave us free tickets to enter the fair grounds. I don’t see how families can afford to go. You could easily spend a couple of hundred dollars for food and rides.

We were worn out by the end, but it was a good time. Once a year it’s good to walk around, eat Fair food, and look at animals I don’t have to feed, and pens I don’t have to clean.

If you’ve been to a fair, what was yours like? I’ve only ever been to the ones in Texas. Someday I’d like to try others.

You can click on each thumbnail for a larger view. Some of the shots are a little overexposed because of the time of day, but I did the best I could. Unfortunately, I wasn’t fast enough to take a picture of Greg’s turkey leg. By the time I thought of it, he’d already finished! Never get between a man and his turkey leg.

 

This Week’s Menu, October 23, 2016

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Menu for the week of October 23, 2016

Sunday
Breakfast: Pancakes
Lunch: Eggrolls
Dinner: Smoked beef ribs with homemade coleslaw and mashed taters

Monday
Breakfast: Toasted bagels
Lunch: Lunch out
Dinner: Meatball sandwiches

Tuesday
Breakfast: Leftover pancakes
Lunch: Leftover ribs
Dinner: Fish and wild rice

Wednesday:
Breakfast: Corned beef hash with eggs
Lunch: Barley salad: Jenny Schwartz gave me the idea from her post.
Dinner: Fried rabbit

Thursday
Breakfast: French toast
Lunch: Barley soup
Dinner: Shrimp stir fry

Friday
Breakfast: Breakfast burritos
Lunch: Antipasti: I haven’t made this in ages. It will be nice to make a little cold spread.
Dinner: Nacho plate (We didn’t have it last time due to a scheduling conflict.)

Saturday
Breakfast: Breakfast out since we’ll be hitting garage sales this week
Lunch: Salad
Dinner:  Lasagna

 

I’m hoping we’ll be able to go to the Dallas Arboretum this week. It’s the last week before our membership expires.

It all depends on Goodwill. I’m waiting for them to call me back. I’ve contacted several charities but not a single one wants to drive out to our location because they say it’s too far. Goodwill is our last hope.

You would think donating a lot of furniture and household items would be enough incentive, but no. I guess that proves we live in the middle of nowhere.

 

 

This Week’s Menu, October 16, 2016

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Menu for the week of October 16, 2016

Sunday
Breakfast: Bacon and eggs
Lunch: Chicken sandwiches
Dinner: Salmon

Monday
Breakfast: Skipping breakfast
Lunch: Lunch out
Dinner: Pot roast

Tuesday
Breakfast: Toasted bagels
Lunch: Fair food! Hopefully, we’ll make it this time.
Dinner: Potluck with whatever’s in the fridge

Wednesday:
Breakfast: Spicy ground beef scrambled with eggs
Lunch: Salad
Dinner: Leftover pot roast sandwiches

Thursday
Breakfast: Oatmeal
Lunch: Soup
Dinner: Skillet lasagna with bow tie pasta

Friday
Breakfast: Homemade egg McMuffin
Lunch: Last of the pot roast
Dinner: Nacho plate

Saturday
Breakfast: Breakfast out since we’ll be hitting garage sales this week
Lunch: Corn dogs
Dinner:  Pork chops

 

We didn’t make it to the Fair last Thursday. The weatherman predicted rain, but it hardly sprinkled. I’m a little hesitant to go to the fair. My knees have been killing me of late, and the fair requires a lot of walking.

I’m hoping if I take it easy for the next couple of days it’ll give my joints some time to recuperate. I’ve been up and down ladders, cleaning every nook and cranny, and weeding gardens, but I see a little bit of respite in my future.

This Week’s Menu, October 9, 2016

Modern studio background, sepia look

Menu for the week of October 9, 2016

Sunday
Breakfast: Bacon and eggs
Lunch: Chili
Dinner: Grilled chicken

Monday
Breakfast: Toasted bagels
Lunch: Kielbasa sandwiches
Dinner: Roast beef and baked potatoes (anniversary dinner)

Tuesday
Breakfast: Leftover steak and eggs
Lunch: Leftover chicken
Dinner: Anniversary dinner at our favorite seafood restaurant!

Wednesday:
Breakfast: French toast
Lunch: Sausage on a bun
Dinner: Leftovers from restaurant meal. We never finish everything so I expect we’ll have enough for a second meal.

Thursday
Breakfast: Oatmeal
Lunch: FAIR food!
Dinner:  Potluck from whatever is leftover in the fridge. I doubt we’ll want to eat much after the fair.

Friday
Breakfast: Bagels
Lunch: Chicken salad sandwiches
Dinner: Beef short ribs

Saturday
Breakfast: Breakfast out since we’ll be hitting garage sales this week
Lunch: Leftover short rib sandwiches
Dinner: Spaghetti with homemade sauce

 

This is a special week! Monday is our 41st wedding anniversary. Thursday, if the weather is good, we’ll be going to the State Fair of Texas.

About Monday and why we’re staying home on our anniversary: Did you know that Sunday and Monday are the worst days to have seafood out? I heard this once and looked it up. Apparently, the last fish delivery for the week at most restaurants is Friday. Unless it makes a brisk business everyday, you run the risk of not getting the freshest fish until after the Monday deliveries.

Since we spend big $$$ on birthdays and anniversaries we want the best, so we’ll eat at home on Monday and celebrate at a restaurant on Tuesday.

Thursday, weather permitting, we’ll go to the fair. I try not to eat a lot of fair foods because that stuff is a heart attack on a stick, but one day of living dangerously shouldn’t hurt.

Do you have a yearly fair where you live? Do you ever go? Do you indulge in ‘fair food’?

In Monday’s post I plan to pick on Greg but I’m also running an informal poll about husbands in general.

Good Money on Bad Food

 

Have you ever had a bad meal at a restaurant? Did you tough it out and eat it, or did you send it back?

We’ve been lucky in that most of our meals have been pretty good, though I have sent a few things back over the years. I have no qualms sending food back if it’s cold or off-tasting. My thinking is that we spent good money on this meal. Dining out is not cheap so why settle for mediocre?

I’m always very apologetic when I ask the waiter to bring me a new meal/drink/appetizer. It’s not his fault. Things move very fast in a professional kitchen. Sometimes orders get lost or instructions are unclear. I don’t blame anyone really. I just want my food to be worth the money.

It pays to speak up too. Sometimes to make up for the lapse in quality/service, I’ve been given free dessert, a bigger serving, or even a discount.

Once, and of all times it happened on my birthday dinner, the waiter was very new and he didn’t key in the order correctly on the computer. We waited for nearly an hour. Finally, the manager stepped in to see why we still didn’t have food and she discovered what the kid had done–or in this case, hadn’t done.

She got the order in and comped us for the entire thing. It was an expensive meal too since Greg never skimps on birthday dinners. 🙂

We left the young man a generous tip. You could see how upset he was when his manager explained what had happened. I’m willing to bet he never made that mistake again. Plus the restaurant didn’t lose our business by comping the meal.

Mistakes happen. If they keep happening at the same place, then it’s your own fault if you keep going back. But if it’s a fluke, just send the food back with no malice in your voice. A good restaurant will always treat you right if you ask politely.

Did you ever have a bad meal? Any snafus like the one I had? How did you handle it?

Dehydrating Food 101

 

You don’t have to grow your own food to dehydrate fruits and vegetables. I had a dehydrator for years before I started using it regularly. Part of me couldn’t believe that such a small amount of heat could make food edible let alone more delicious than before.

It’s true! Drying foods concentrates the flavors.

jerky

This is beef jerky halfway through the drying process.

My first foray into dehydrating was making beef jerky. But I’ve since dried tomatoes, okra, beans, peas, strawberries, and squash.

There are few rules to dehydrating.

• Always slice your meat, vegetables, or fruits the same thickness. If some are thinner than others place those on the top trays so they don’t dry out too quickly.

• For best results, freeze your meat until it’s firm (but not frozen through). It will make it so much easier to slice.

• Wash fruits and vegetables, then pat dry.

• Never let your food touch each other. You want air to circulate freely on all sides.

• You can make fruit leathers if you blend fruit into a puree then pour (carefully) into liners on the dehydrator trays.

• Check for doneness. They should be flexible but not rock hard. You can dry them until hard if you plan to pulverize them.  Many people do this for onions and garlic, but also for tomatoes and celery. Heck, I’ve seen people dehydrate tomato skins alone and turn them into tomato powder.

***

For meat, you can add a dry rub from any number of prepared mixes from the store. I’m a purist. I prefer salt and pepper.

For veggies like green beans, I coat them in a little olive oil and toss with fresh ground salt. They are DELICIOUS! Greg and I polished off an entire batch in one sitting. (That ended up being our dinner.) They’re great snacks when you want something other than potato chips or popcorn.

I don’t season tomatoes at all. I dehydrate until semi soft and put them in the freezer. When I make soup, stew, pasta or pizza sauce, the dried tomatoes go in the pot and I let them reconstitute there. It will take your meal to an entirely new level of flavor. Every year I dehydrate tomatoes rather than can them now. They are that good!

Dehydrators come in all shapes and sizes. Some are very fancy, others are nothing more than a light bulb at the base of the machine.

If you have a big garden or a big family, go with a larger dehydrator, otherwise you’ll have that machine running for days at a time. This is the Excalibur 2900ECB. Within my circle of gardeners and cooks, this brand is the hand’s down favorite.

The one on the right is the same brand but about $50 more. It also has a 10 year warranty compared to the one above with a 5 year warranty. You can click on the pictures to take you to the Amazon page.

The dehydrator I currently have is pretty old. It doesn’t have the nicer trays or higher wattage of these newer models. When it finally dies on me I’ll probably opt for the Excalibur since all my gardening friends speak so highly about it.

If you don’t need something this big, try the Nesco Snackmaster. It’s just the right size for people who won’t do a ton of drying but still wants to do jerky or fruit leathers.

If you have teenagers, jerky and dried treats are way healthier for them. Better for junk-food eating husbands too. 😉

Oven drying: You can dry food in your oven but between you and me, it’s kind of a pain. Not only do you waste a lot more money on energy usage but it pretty much monopolizes your oven until the drying is done. I don’t recommend it unless you have no other choice.

Outdoor drying: There is one other option for you heartier, back-to-the-land folks, and that’s solar drying. If you live in a climate like mine where it’s hot and has relatively low humidity, you can dry your food outdoors. The reason I’ve never done it is because you have to make sure no insects can get inside your drying trays. I’m real touchy about this which is why I prefer to stick to the machine.

green-beans-ready-for-drying

Oiled and salted. Ready for drying.

green-beans-dried

Same green beans, dried and ready for snacking.

 

 

 

 

 

 

 

Have you ever tried making jerky or dried fruits or vegetables? I always say I’m going to dehydrate snow peas, but somehow I never have enough left over. 🙂  The green beans were the real surprise though. "=D They were absolutely delicious. Greg wanted more but I only planted a few token green bean plants. Next year, I’m doing a big bed of them.

 

 

This Week’s Menu, September 25, 2016

Modern studio background, sepia look

Menu for the week of September 25, 2016

Sunday
Breakfast: Cheese omelette
Lunch: Leftover chicken
Dinner: Steak and potatoes

Monday
Breakfast: Steak and eggs
Lunch: Crab salad with veggie dippers
Dinner: Taco night

Tuesday
Breakfast: Bagels with cream cheese
Lunch: Grilled veggie pita pockets
Dinner: Shrimp stir fry

Wednesday:
Breakfast: Oatmeal
Lunch: Sushi
Dinner: Baked chicken and macaroni

Thursday
Breakfast: Bacon and eggs
Lunch: Tabouli
Dinner:  Burgers

Friday
Breakfast: Homemade egg McMuffin
Lunch: Leftover tabouli
Dinner: Bowtie casserole  (It’s like Hamburger Helper except homemade)

Saturday
Breakfast: Kolaches
Lunch: Leftover casserole
Dinner: Spaghetti with garlic bread

Cabinets are in, but the job isn’t finished yet due to problems with materials. Also some cabinet doors didn’t come in or were the wrong size.

I should be able to move my stuff back this week, but it might be two more weeks before they can finish the job properly.

Since we’ll be in the midst of moving back in I plan to keep meals simple this week. At least I have my stove back. It’s been a hassle cooking with only a toaster oven.

Despite the inconvenience, I got a lot done outside. I wish the kitchen job could’ve been finished in one go, but it wasn’t meant to be. At least they’re adamant about getting the job done correctly. I love conscientious workers.

 

 

Cheap Trick: Wash Your Produce

 

I watched a couple of little kids climbing the apple bin at a grocery store once. Their little hands had touched everything from snotty noses to picking stuff off the floor. A few seconds later, an old man had picked through the same apples. Someone else waited patiently until it was his turn to fondle the fruits.

In the end, I decided not to get apples that day.

Much to Greg’s annoyance, I wash EVERYTHING, even if it’s from my garden. Granted no human hands, other than mine ever touch the produce from my garden, but you can’t stop bugs or birds from landing on them. Not to mention, my new enemy, the deer.

cheap-tricks-wash-produce

Greg thinks I’m being overly cautious, but I say better safe than sorry. I even wipe the tops of any can I open.

How about you?

 

This Week’s Menu, September 18, 2016

Modern studio background, sepia look

Menu for the week of September 18, 2016

Sunday
Breakfast: Pancakes
Lunch: Veggie platter with pimento cheese spread
Dinner: Burgers

Monday
Breakfast: Leftover pancakes
Lunch: Corndogs
Dinner: Enchilada supper (Freezer meal. All I have to do is pop it in the oven.)

Tuesday
Breakfast: Bagels with cream cheese
Lunch: Burritos
Dinner: Sausage and peppers sandwiches (Another freezer meal.)

Wednesday:
Breakfast: Toast
Lunch: Egg rolls
Dinner: Lasagna (Premade freezer meal)

Thursday
Breakfast: Orange Danish
Lunch: skip
Dinner:  Pizza (Frozen, not homemade this time.)

Friday
Breakfast: English muffins
Lunch: skip
Dinner: Chicken take out

Saturday
Breakfast: Kolaches
Lunch: Cold sandwiches
Dinner: Chinese take out

 

This week features an atypical menu. My new cabinets have arrived, and we’ll be kicked out of the kitchen starting Monday. I’m told they’ll need at least 5-7 days to get the job done. Our stove will be out of commission, and of course, I still don’t have a microwave, so I’m left to make what meals I can with my toaster oven.

Dinners won’t be too bad. I have a lot of frozen meals already made up. All I have to do is stick them in the oven. But side dishes will be a bit trickier.  Breakfasts will be mostly toast or breakfast sandwiches I can cook in the toaster oven.

I’ll have a makeshift kitchen in my studio since I already have a sink there, but I’ll have no access to my real kitchen for a whole week. With a work crew in my house it also means someone needs to stay at home at all times. I might send Greg out for burgers or chicken if things get too chaotic.

It’ll be like home camping, but with more inconvenience. 🙂 I’ll have a better idea of how long I’ll be without my kitchen once the work crew gets here. Things would be a lot easier if I had a microwave or even a hot plate, but we’ll make do.

***

Red Snapper Ponchartrain
I made this dish last Sunday. I wish I had taken a picture of the finished meal but it was so labor intensive, all we wanted to do was eat! But I can report that this fish was absolutely scrumptious. The fish was flake-tender and the light and flavorful sauce was the perfect complement. You just wanted to savor every bite.

It was a lot of work because I had to make a shrimp stock to make the Madeira sauce for the fish, but you couldn’t ask for a more elegant and sublime meal. At one point I think I was using five of the six burners on the stove!

Fortunately, we didn’t use up all the sauce for the fish. I froze what was left over so we can have it again at some later date.

If you ever want to try a really delicious and fancy fish dinner, I highly recommend this recipe.

 

This Week’s Menu, September 11, 2016

Modern studio background, sepia look

Menu for the week of September 11, 2016

Sunday
Breakfast: Bacon wrap
Lunch: Cheese and crackers
Dinner: Red Snapper Ponchartrain with asparagus (This is the recipe I’ll use.)

Monday
Breakfast: Oatmeal
Lunch: Leftover fish
Dinner: Cheeseburgers

Tuesday
Breakfast: Bagels with cream cheese
Lunch: Chicken salad sandwiches
Dinner: Pizza. Something small. I have lots of veggies to use up.

Wednesday:
Breakfast: Biscuits and gravy
Lunch: Salad with grilled chicken
Dinner:  Chili (It’s still a little warm for chili, but I’ve had a yen for it.)

Thursday
Breakfast: Leftover biscuits and gravy
Lunch: Soup
Dinner:  Salmon

Friday
Breakfast: Bagels with salmon-cream cheese schmear
Lunch: Leftover chili
Dinner: Pesto pasta

Saturday
Breakfast: Breakfast out!
Lunch: Peanut butter and jelly for Greg. I’ll scrounge whatever’s in the fridge.
Dinner: Shrimp fried rice

 

Today is 9/11. It’s strange how one date can be so globally recognizable. It affected so many of us. There are those who are tired of hearing about it, but I don’t get tired of it. I don’t want to forget.

Greg and I were not living together at the time. He was in SE Texas and I was working in Dallas. On September 11, 2001, after we had heard about the Twin Towers, my boss called and told me to send my employees home. I think it was a common edict among many offices because the highways were packed.

My most vivid memory of 9/11 was a strange one. My drive home takes me past DFW airport, a busy airport on the best of days. I was struck dumb to see not the usual dozen jets miles apart preparing for approach, but more planes than I could count.

They filled the sky, each one setting down one after the other. None of us knew why at the time, but it sent a chill through my bones because I knew things had to be much worse than we had heard.

None of us were ever the same again.

To all those who serve in the military, the Red Cross, doctors, nurses, police, and fire departments, to thousands of nameless volunteers, and to the strangers here and abroad who opened their hearts and homes when we needed help; I will never forget. You are what’s best in the human race.

***

A note about Red Snapper Ponchartrain
We had this dish at Pappadeaux’s, and it’s one of Greg’s favorites. I promised him I’d try to duplicate it and he found the recipe online. To gild the lily I’m also making him pumpkin pie for dessert. I dislike the taste of pumpkin so this pie is only for him.  Although I follow the recipe exactly, I’ve never tasted it. He loves it though so I guess I did all right.

I’m a keeper. Ha!

 

Review: Samsung RF23J9011SR, Flex-Door Refrigerator

Samsung refrigeratorWe recently bought a Samsung refrigerator with Flex-door, an optional quadrant of the refrigerator that can be programmed from freezing to cool. It took us months of research to finally decide on this one.

Price: We were lucky too since I had months to check on prices and watch them fluctuate. It’s amazing the games retailers play. For the record, major appliances generally go on sale around a major holiday, then glide back up to their original price. While other appliances drop significantly after summer, refrigerators stay consistent in price and only drop during major holidays.

The price? $2498. But then we got a 5% discount for using the store credit card bringing it down to $2373.  The price jumped back up when we added the 5 year warranty for $150.

Warranty: Normally we don’t buy the extended warranties, but today with these gadgets running on so many electronics, we made the exception.

Pros: I really like the Flex-door. Flex-door means that it has four quadrants. Two (the top ones) are for refrigerated items, one is the freezer, and the fourth door can be readjusted from freezing to cool. I leave it on ‘soft freeze’ to keep my drinks icy cold. I also store cheeses there.

It’s pretty. It looks nice with my other stainless steel appliances, but it isn’t smudge proof like my old Sub Zero, so I’m constantly wiping hand prints.

It has a lot of room considering it’s quite a bit smaller than my old fridge. This is because it takes one quadrant away from the freezer, yet it can still be used as a freezer if you so desire. Since I have two stand alone freezers I don’t need another one with the fridge. I keep ice cream and pie shells in there. Things I don’t want schmooshed or broken.

Cons: This is a biggie and it might steer you away from this model. The ice maker makes a lot of noise. It’s not the noise of it making ice. It’s the sound of running water.

I was frantic the first couple of days because I kept hearing water running, expecting a puddle on the floor, but it was nothing. We learned that it’s the air pushing the water through the tubing. It doesn’t do it 24/7 but I seem to hear it constantly. That and I have sensitive hearing so I’m more aware of it.

In time, I’m sure I’ll learn to ignore it. It’s not a deal breaker for me. Overall, I’m quite happy with this appliance. I like the advantage of the four quadrants.

There is a three door model with a Flex-zone drawer, but the capacity was much smaller and I didn’t like the feel of the handles. It felt like they might eventually get loose or break. The model I bought is much more streamlined and it felt sturdier to me.

There is one more con which has more to do with my kitchen than the appliance. The old Sub Zero was huge, really HUGE, and it left a big gap within the built-in space it occupied. To counter this, Greg is building me a full sized pull out drawer.

I’ll do a tutorial on this once it’s complete. He’s already completed the guts of the mechanism. I wasn’t quite sure what I would store there, but he’s made it sturdy enough to hold almost anything. It’s really pretty nice!

Time will tell how long this fridge will last. Every salesperson I spoke to said that no refrigerator, even the high end ones are as durable as the old ones. Planned obsolescence.

I miss the old mechanical appliances without all the electronic gizmos. That’s when they were reliable workhorses. I still have my 25 year old fridge that we keep as a spare. I sold my 25 year old washer and dryer at the last garage sale. I would’ve gladly kept those if they had been big enough to handle comforters. I hate my current washing machine.

What’s your oldest appliance?

 

This Week’s Menu, September 4, 2016

Modern studio background, sepia look

Menu for the week of September 4, 2016

Sunday
Breakfast: Pancakes
Lunch: Roast beef sandwiches
Dinner: Pasta primavera

Monday: Labor Day!
Breakfast: Corned beef hash and eggs
Lunch: We’ll probably skip lunch and have an early dinner.
Dinner: Grilled chicken with corn on the cob and potato salad

Tuesday
Breakfast: Leftover pancakes
Lunch: Another early dinner and no lunch
Dinner: Spare ribs with baked beans

Wednesday:
Breakfast: Bagels with cream cheese
Lunch: Grilled cheese sandwiches
Dinner:  Leftover ribs

Thursday
Breakfast: Orange Danish
Lunch: Chicken salad sandwiches
Dinner:  Grilled pot roast and roasted potatoes

Friday
Breakfast: Steak and eggs
Lunch: Corn dogs
Dinner: Steak salad

Saturday
Breakfast: Breakfast out.
Lunch: Chips and dip
Dinner: Fajitas

 

We made it to Trade Days in Canton, Tx on Saturday, but we came away empty handed. No piglet, no new rabbits, and no quail. There were several pigs I was interested in, but the owner never showed up even though we visited his stall twice. Oh, well.

The trip wasn’t a total loss, we spent a couple hundred dollars on hay for the winter. I think we have enough hay stored now but we have room for 20 more bales if we want to make another trip. That should easily keep us in hay until next June.

I miscalculated one year and ended up paying twice the going rate at the local feed store. It was a tough year, and I doled that hay out like it was gold. I never want to go through that again.

This is Labor Day weekend in the US, which means lots of barbecues and beer for the grill-masters. In a way, that makes it easier for me. Greg grills so much food, it lasts all week. All I have to do is come up with side dishes.

If you’ve noticed, I notched a couple of lunches as “no lunch”. Lately, and I don’t know why this is, but we haven’t been particularly hungry. We’ve been missing lunch on purpose, or eating a big lunch and skipping dinner. Not that we can’t afford to miss a few meals. 🙂

To finish off my week, I’ve been without internet for three and a half days. It finally came up again late Saturday. It’s amazing how much the loss of internet affects our daily lives. I don’t mean social media, but practical things like paying bills online, replying to emails, or starting one of my cover jobs. If I can’t browse art files, I can’t get started on the work.

It’s really thrown my schedule into disarray since I do most of my blog posts on the weekend. Now I have to hustle for that too. The internet hasn’t been very reliable either. It’s gone up and down all night. I’m hoping by the time I schedule this, it’ll be during one of it’s “up” times.

And no, I still haven’t finished the last two ceilings. Earlier in the week, we had a severe storm front move through the area. That meant the sinus headache from hell, and a whacked out equilibrium. I didn’t want to be climbing ladders while I was that dizzy. The dizzy spells last a long time too. I’m only just now managing not to bump into things.

If you’re in the US, are you celebrating Labor Day with a BBQ? Are you working Labor Day?

 

Did You Know…

Walmart has bought Jet.com for 3.3 billion in cash and stock. I know Walmart’s been trying to get a better toe hold in online sales, which is almost impossible while Amazon is in power. The deal is expected to close later this year.

Jet.com put up a valiant fight. I bought some stuff from them that was not only cheaper than Amazon, but they worked very hard on customer service. The search engine for their online store needed work, but it wasn’t bad for a start-up.

With any luck Walmart can give Amazon a run for its money. Lately, Amazon has been less than hospitable with customers. Twice, they turned me down when I pointed out a lower price. They never used to be like that. A competitor with weight might make them more genial again.

In other news, Amazon is toying with the idea of a new model for grocery shopping. The idea is to order online and then pick up your order at a specific location.

So far the only two hubs will be in Seattle and the San Francisco Bay area.

I’m not sure that would appeal to me. I like to examine the packages first.

Would you try online grocery shopping? How about Jet.com once Walmart takes over?

14 Essential Pantry Staples

My pantry is well stopantrycked because it’s a 30 minute drive to the nearest grocery store. You can hear me scream like a banshee if I ever run out of something.

Not only do I keep my cupboards full, I always make sure I have a backup package in reserve. Efficiency should be my middle name.

Unless you have special dietary needs I think you can get by on fourteen items to make pretty decent meals without leaving the house.

• canned tomatoes
Whether they’re whole, crushed, frozen, dried, or canned, tomatoes are useful in a wide variety of recipes.

• broth (chicken, beef, and vegetable)
I use broth a lot. Every time I boil chicken for the dogs I save the broth and freeze it for future meals. Great for soups, casseroles, gravies, and sauces. Making your own broth is far tastier than the high sodium store bought variety.

• beans
There are so many varieties and packaged in many different ways. Since I cook a lot of Mexican inspired meals, I like to pick up refried beans when they’re on sale. I could make them from scratch, but this is one convenience food that saves me a lot of time.

• pasta
This one is probably a given. We use both wheat and rice based pasta for a variety of dishes from spaghetti to stir-fry.

• rice
Another no brainer. I try to mix it up between basmati and sushi rice. I keep plain white rice too. It was our staple for years but Greg has gotten snooty about rice and now asks for variety. Neither of us like brown rice so we don’t keep that in stock.

• onions/garlic
Unless you can’t stand the taste of onion or garlic, you should always keep some handy. It’s a healthy way to flavor food. Thankfully, both of us are lovers of garlic and onions. It was a match made in heaven.

• potatoes
I always try to keep fresh potatoes handy, but just in case I run out, I also stock canned and dehydrated potatoes. They’re not as tasty as fresh, but in a pinch, they serve well.

• vinegars
I stock wine, cider, and white vinegar. I use the wine vinegar specifically for when I make salad dressings, the cider vinegar for marinating meat, and white vinegar for canning. Sometimes I buy other vinegars like sushi and malt vinegar, but they’re not essential.

• canned tuna or other meats
In a pinch, a can of tuna or chicken makes a quick meal with very little effort. Tuna fish salad sandwiches are regular meals at my house.

• oils
I stock canola, olive, and sesame oil. I rarely use the sesame oil but since I dabble in Asian cuisine, it’s often required in the recipe.

• jelly or fruit preserves
These are handy to have whether it’s for a jelly sandwich or filling for a puff pastry.

• cheese
Cheese is a staple in our house. Cheddar and cream cheese is always on hand. You never know when we’ll have a hankering for a grilled cheese sandwich or a bagel shmear. We buy other cheeses too, but these two are staples.

• milk
We don’t drink milk, but I use it a lot for baking and cooking. I buy dry milk in the big box and ‘can’ it with my FoodSaver. Canning sucks all the air out of the container and it lasts for a very long time. I never know when I’ll need milk, but this way, I never have to make a special trip for milk.

• bread/tortillas
I envy those of you who bake bread. I just don’t have the knack for it. Greg makes a decent Italian loaf, but I leave all the other bread families to the grocery store. It’s the one thing I always buy regularly from the store.

Tortillas on the other hand are ridiculously easy to make, but I’m lazy and refuse to make them while there is a nearby store that has its own tortillaria. I buy them whenever they go on sale and freeze them.

That’s my list. These are the fourteen items I will always keep stocked in my pantry.

How about you? Is there one must-have ingredient you keep in your pantry?

 

 

This Week’s Menu, August 28, 2016

Modern studio background, sepia look

Menu for the week of August 28, 2016

Sunday
Breakfast: Biscuits and gravy, a Southern tradition!
Lunch: Pastrami sandwiches and potato salad
Dinner: Stir fry

Monday
Breakfast: Cheese quesadilla
Lunch: Pastrami sandwiches
Dinner: Leftover stir fry

Tuesday
Breakfast: Bagels with shmear
Lunch: BLT
Dinner: Shrimp pasta with pesto

Wednesday:
Breakfast: Bagels
Lunch: Soup
Dinner:  Samosas and tabouli

Thursday
Breakfast: English muffin toast with cheesy eggs
Lunch: Leftover samosas
Dinner:  Spaghetti and salad

Friday
Breakfast: Bacon and eggs
Lunch: Egg rolls
Dinner: Steak and baked potato

Saturday
Breakfast: Breakfast out.  I’m hoping to make it out to Trade Days in Canton
Lunch: Cheese and crackers
Dinner: Enchiladas

 

It took me all day just to do the bedroom ceiling. My neck felt like it was in a vice all week. I still have the kitchen and living room ceilings to do too.

I took a break by weeding the garden two days in a row. What was I thinking?!

Come hell or high water I need to finish the other two ceilings this week. Lots of furniture moving and climbing ladders. My legs felt like lead after the bedroom, and the living room/kitchen is three times as large.

If I can finish all the painting, I plan to take a well deserved break next week.

This week I’m attempting samosas. I’ve eaten them in restaurants but never made them. Greg said he’d be willing to try something new so I’m going to spring it on him this week.

Have you ever eaten a samosa? I’m fond of the vegetable samosas, but I’m going to do some with beef to satisfy my carnivore husband. If they turn out good, I’ll share the recipe.

 

This Week’s Menu, August 21, 2016

Modern studio background, sepia look

Menu for the week of August 21, 2016

Sunday
Breakfast: French toast
Lunch: Bean soup
Dinner: Taco night (We missed last week’s taco night due to work.)

Monday
Breakfast: Bagel with shmear
Lunch: Tuna fish sandwiches
Dinner: Pork chops

Tuesday
Breakfast: Homemade egg mcmuffin
Lunch: Bean soup leftovers
Dinner:  Baked chicken thighs

Wednesday:
Breakfast: Cheese quesadillas
Lunch: Hummus with pita chips
Dinner:  Pork stir fry

Thursday
Breakfast: Breakfast burritos
Lunch: Leftover chicken
Dinner:  Mongolian beef

Friday
Breakfast: Oatmeal
Lunch:  Pasta salad
Dinner: Fajitas

Saturday
Breakfast: Pancakes
Lunch: Pasta salad leftovers
Dinner: Mongolian beef leftovers

 

I’m getting ready to paint my ceilings. Michelangelo I’m not. I’m not looking forward to that inevitable crick in my neck, but the ceilings have to get done.

We’re prepping the kitchen for the new cabinet refacing too. For some reason the original kitchen design has a wine rack in one opening and a large drawer underneath it. It’s ridiculously inefficient. I talked to the consultant and he said they can move the drawer to the top if Greg removes the wine rack. They’re not supposed to do any interior work, but he said he can get the installers to relocate the drawer for no extra charge.

I had one major setback. The sunflower heads which we painstakingly cut down and dried were stolen the other night. I had them drying on my screened back porch. Something ate through the screens to get to the seeds. Sometimes I can’t win for trying.

How’s the weather by you? Any plans for the fall?

 

This Week’s Menu, August 14, 2016

Modern studio background, sepia look

Menu for the week of August 14, 2016

Sunday
Breakfast: Pancakes, a late breakfast since it plans to rain all day
Lunch: Skipping lunch
Dinner: Roast turkey (It’s a small bird.)

Monday
Breakfast: Breakfast burrito
Lunch: Pasta salad
Dinner: Sausage and peppers with rice

Tuesday
Breakfast: Leftover pancakes
Lunch:  Tabouli
Dinner:  Turkey leftovers

Wednesday:
Breakfast: Bagels with schmear
Lunch: Grilled cheese sandwiches
Dinner:  Red beans and rice

Thursday
Breakfast: Oatmeal
Lunch:  Turkey salad sandwiches (I’ll be freezing whatever meat is left and saving some for the dogs.)
Dinner:  Cheeseburgers

Friday
Breakfast: Cheese omelette
Lunch:  BLT
Dinner: Fried trout

Saturday
Breakfast:  Breakfast out (We almost always have breakfast out if we’re hunting garage sales.)
Lunch: Soup and salad
Dinner: Taco night

Our heat wave is on hiatus. There’s a good chance of rain every day for the next 10 days. I’m not complaining. It’ll still be in the mid 90s but that’s better than the 109 we had last Friday.

The constant chance of rain means most of my work will be indoors. On my to-do list is to finish refinishing a dvd cabinet we bought at a garage sale. I also want to repaint the ceilings in the main living areas of the house before the cabinet refinishers come in.

There are other jobs on my list, but those two have priority.

Yesterday, I spent HOURS doing one tedious task I had put off for a long time. I cleaned out my email boxes. I deleted more than 25,000 emails. The last time I cleaned them out that thoroughly was 4 years ago.

It made me sad and sometimes angry. Some of the people who had emailed me over the years had stopped corresponding with me all together. I have no idea why. I had even gone so far as to try to reconnect, but I never got a response.

Others (mostly authors) were hugely popular on social media and now I never hear about them. Did they switch careers? Burn out? Die?

A couple of people did die and that made me relive the fateful days I learned of their deaths.

There was one troubling trend in the deleted emails. I had a lot of people asking favors–sometimes big favors. I love being able to help when I can, but many of these people were nearly strangers. I have a hard time asking for favors, and here was a whole passel of strangers more or less demanding my time or my artwork. Maybe I look like a patsy for a sad story.

There were good memories in those emails too, but they seemed overshadowed by the many people who contacted me to get something for nothing. It’s a sad commentary.

Have you ever cleaned out your email box of old emails? Are there people on that list that no longer talk to you?