Saturday Afternoon QUICKIE - Hummingbird Feeder Food

It's that time again.......
Weekly Reminder: What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).
So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr

Let's make Hummingbird Feeder Food - YAY!...

Ooooo, I LOVE LOVE LOVE Hummingbirds! They love me too, as I consistantly refill the feeder for them on my porch :)
Talk about a QUICKIE, this recipe is so fast, so easy...you'll be amazed. The result is less messy (NO FOOD COLORING) and also so much cheaper than what can be found at your local garden center. You'll never troll the isles in Walmart for this stuff again, promise (wink!).



Hummingbird Feeder Food makes 1 cup
1 cup water
1/4 cup white sugar



Directions: Microwave 1 cup of water in a glass Pyrex measuring cup for 3 mins - NOTE: water MUST reach a BOIL before adding sugar if using the microwave method. On the stove top, you can bring both water and sugar to a quick boil before allowing to cool. This necessary step helps to discourage bacterial growth (Thank you Tamerie!!). Add 1/4 cup of sugar and stir until dissolved. Let cool to room temperature. Pour into an emptied and cleaned feeder globe. Reassemble feeder, hang...watch those beauties come from miles around. :)

Thanks for the QUICKIE (wink!), I'll see ya next week!

Saturday Afternoon QUICKIE - Dane Cook

Preparing for Father's Day is hogging up my Saturday...so no recipe or craft to share this week, I'm afraid. Never fear, I have something already in the works for next weekend...
Here's a funny clip reminding us all about one of a woman's special gifts....enjoy :) Please be aware, this clip contains strong language (don't play around the kiddies!!)...but man, is it funny.
p.s. - remember to disable my music at the bottom before you begin the video!

Saturday Afternoon QUICKIE - German Dill Salad Dressing

What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).
So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr

Let's make the dressing - YUM...



Well....summer is knocking at our door....salad weather is almost here....my rear-end needs more salads, quick. Yes, I created this dressing based on an older recipe I printed years ago (don't remember where I got it!) - my Oma would have been proud, I think. Simple, fresh and delicious.

This week has been CRAZY with the end of school (remember, I homeschool...yes, I'm one of THOSE people :)), so I had to squeeze this post out quick - sorry for the lack of photos. :(
Enjoy and get creative...I hope you like it!

German Dill Salad Dressing enough for 3 dinner salads or tossed to lightly coat one large salad
1 shallot - finely chopped (decent sized, but not massive!)
2 TBL. sunflower oil
1 tsp. cider vinegar (a good one...please)
1/2 tsp. dried dill
100 ml heavy cream
salt & sugar - start with 1/4 tsp EACH and then increase amount to taste

Directions: Ummmmmm, whisk everything together, let set in the icebox for an hour at least. YOU-ARE-DONE!



Now, if you're not a "vinegar," fan...well, then by all means scale it back in this recipe - let's just say if my husband smells it in anything, he's already OUT!
I've never stored this, as we use the entire amount each meal...so use your best judgement.

Thanks for the QUICKIE (wink!), I'll see ya next week!

Just Do It..please..snip your plastic six-pack holders

Only a quick plea....
Take a moment, grab some scissors and snip every loop on any plastic six-pack holder you're about to throw away.
Many creatures have DIED as the result of becoming entangled in or ingesting these holders according to reports.

The good news: the manufacturer of these rings now claims they are photodegradable...to degrade after being exposed to sunlight for 90 days.
HOWEVER,
I remember as a child witnessing a poor seagull struggling along the beach shore wearing one of these ring holders...what a sad and heartbreaking sight...I'll never forget the image. :(
Even if it saves one poor creature...who can't wait 90 days for the rings to fall apart...just snip the rings before discarding into the garbage, please. :)
See you this weekend....

Saturday Afternoon QUICKIE - yummy Carne Asada Marinade

What is a "QUICKIE" anyway?...hmmmmm, found this online: "Very little foreplay, quick finish. Usually 5 minutes, start to finish.." Perfect! Since I've demonstrated how blog challenged I am this year, a speedy, once a week drop-in is JUST what the doctor ordered (wink!).
So clear your calendar, I'm all yours for 5 minutes every Saturday afternoon...rawr

Let's make the marinade - YUM...



My Carne Asada Marinade make approx. 1 3/4 cups (enough to marinade 2.50 - 3 lbs. of Flap Meat)
1 of each: orange, lime, lemon (use two if lemons are tiny), juiced
1/4 cup extra virgin olive oil
1/2 cup red onion, roughly chopped
4-5 cloves of garlic, slivered
2 TBL. high quality apple cider vinegar (I ONLY use Bragg Organic with the "Mother" in it!)
1 TBL. onion powder
1 TBL. garlic powder
1/2 TBL. soy sauce
1 TBL. sugar
1 TBL. dried parsley
1 tsp. ground coriander
1 tsp. seasoned salt (I use Lawry's)
1 tsp. chili powder
1 tsp. paprika
1 tsp. cumin
1 tsp. chipotle sauce (I use Tabasco's version)
Kosher salt and freshly ground black pepper to taste

Start by rolling the hell out of your citrus fruits. This is a MUST DO -



Simply combine all ingredients well and whisk to blend. That is it!



Now...gently pound the flap meat to tenderize. Next, dump the meat and marinade into a SECURE ziplock plastic storage bag. Get out the air bubbles and then massage meat for minute or two. Place in the fridge for at least 4 hours, turning the bag over every hour. Now get your meat on the grill - Delicious! Now here is what's weird....
I actually created this recipe entirely BY MYSELF, drawing upon childhood memories of eating at many of the local family owned mexican restaurants in my So. Calif. hometown. Just the other day, I came across a marinade recipe that was so similar to my creation, it kicked me on my a$$. I either have an evil twin out there somewhere..or someone's tongue simply works just like mine....
Have an AWESOME weekend friends!! And, as always.....

Thanks for the QUICKIE (wink!), I'll see ya next week!