BOO!!

Well....where have I been? A bunch of places - GERMANY for one :) Yes, I actually hopped over to Hamburg, Germany with my young sons the first week of October. No husband, just the kids and I. It was amazing...pics will come soon :)

Hang tight friends, I'm cooking up new blog entries...I haven't completely abandoned ship!

If we miss each other, hope you have a safe and fantastic-ly spooky Halloween 2010!

Sandy :)

9/11

Today silently belongs to the many that lost their lives nine years ago.
My husband was part of a crew from Los Angeles County Fire that flew over to New York three weeks after the attacks. These guys escorted grieving Fire Families to funerals, held children, supported their "brothers" and families in any way possible.
When my husband returned from the trip, he was a changed person. Something was lost, part of that twinkle in his eye had gone. It was obvious he had left a piece of himself in New York City. To this day we still hold, in a sealed bag, the uniform he wore while walking the ruins of the Twin Towers. NO ONE in this house messes with that bag - some things are forever sacred.
Many people lost their lives, however, this is where it hits home for us -

"A total of 411 emergency workers who responded to the scene died as they attempted to rescue people and fight fires. The New York City Fire Department (FDNY) lost 341 firefighters and 2 FDNY paramedics. The New York City Police Department lost 23 officers. The Port Authority Police Department lost 37 officers, and 8 additional EMTs and paramedics from private EMS units were killed."

One year later I boarded a plane with a baby and toddler and flew to New York City. The kids and I wanted to see "Daddy" march in respect for all of New York's fallen firemen at a planned memorial. During our short stay, we visited the Twin Towers site to pay our respects. I can be a pretty tough cookie at times, but will admit that I instantly burst into tears looking upon the site. My kids were too young to remember the visit, but rest assured, we will remind them of the day they indeed paid their respects.
Don't forget to love the ones close...

Please, please, please don't ever forget...see ya next week ~

Saturday Afternoon QUICKIE - Super Duper Sloppy Joes

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 get sloppy!...



The end of Summer Vacation also marks the beginning of the Football Season....
We're all currently sweating in near 100° degree weather, but the first sight of that "pig skin" gets our family looking for any excuse to consume chili, beer-n-cheese soup, chowder of any type and of course, SLOPPY JOES! Whether it's in a slow cooker on a beach camp-out, or straight from your kitchen...it's a delicious and QUICKIE meal.

The "base" recipe for my Super Duper Sloppy Joes is from Food Network, courtesy Rachael Ray.
I'm the ultimate recipe tweaker so my version bends toward our family's preference for mega flavor...



No need to ever open a can again! Do it yourself and do it better :)

Super Duper Sloppy Joes serves 8-10
1 TBL. extra virgin olive oil
2 lbs. ground Bison (lean ground beef or turkey will work also)
1/3 cup brown sugar, packed
1 tsp. Montreal Steak Seasoning
1 medium onion, chopped
1 bell pepper (green or red), chopped
2 TBL. red wine vinegar
2 TBL. Worcestershire sauce
1 29 oz. can of tomato sauce
4 TBL. tomato paste
1/4 cup BBQ sauce
1/4 cup ketchup
2 tsp. garlic powder
1 tsp. onion powder
pinch of salt to taste

In a large skillet over medium high heat, add the oil. Add the meat, break it up and begin to brown.
Combine the brown sugar and steak seasoning. Add this mixture to the skillet and combine with the meat. When the meat has browned, add the onions and peppers to the skillet. Reduce the heat to medium and add the vinegar and Worcestershire sauce to the meat, cook for 5 minutes.
Now, add the tomato sauce, tomato paste, BBQ sauce, ketchup, garlic powder and onion powder to the pan. Stir to combine. Reduce the heat and simmer for 20-30 minutes (or until desired thickness). Season with salt to taste ~
Using a large spoon, pile Sloppy Joe mixture onto a crusty roll or onion bun..add shredded cheese and enjoy!

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

Saturday Afternoon QUICKIE - Crochet Cable Hat

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 some head gear - YIPPY!...

Let's do a craft this week!
Okay, please forgive the horrible photo quality above...the important factor here, however, is that the pics here are of a crochet cabled hat that I actually made. The WONDERFUL WEBSITE that I discovered this pattern at last year has a MUCH better pic...however, I'm against stealing...so for now you'll be forced to suffer looking at mine. :)
Trust me, it is NO EASY task creating the cable effect via crochet..but it can be done. What pushed me through this pattern you ask? The fact that I was making it for a gal at my church who was suffering from cancer (her cancer is in remission as I type, yes!!) and this beautiful-fashionable woman deserved to look fab and stay warm at the same time.
So.....I know we're all sweltering while reading this entry, but guess what is around the corner, my friends ~ F-A-L-L!!! It will be here before you know it..so grab your crochet hooks and get ahead of the pack - you can do this! You too can be a Hooker, like me (*smirk*) ~

**NOTE**
In the spirit of blog respect, I've decided not to post the actual pattern in this week's SAQ (Saturday Afternoon Quickie). This LINK (same as above) will lead you to the most updated and printable version of the mentioned FREE pattern AND many other clever patterns.
I will, however, offer you a tip from my experience with this hat...using a "J" sized hook created a very generous sized hat...so if you have a large head or plan on tucking your long hair underneath, then no worries. When I begin my new hat this week, I'm going to try an "I" sized hook to start - then graduate to an "H" when the pattern asks me to size down. I tend to crochet a bit tighter than most...so we'll see if my new creation is the perfect fit!
Also..I used a "G" hook for the last two rows of the brim, as I wanted to give it some "grab" around the face.
Please, please, please send me pics if you try to make this hat! I would love to see your creations ~

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

Saturday Afternoon QUICKIE - Fresh Apple Pie

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 a pie - YUM!...

Well, years ago I was searching for a decent apple pie recipe..and stumbled upon the baker's discussion forum for the Pillsbury Bake-Off® Contest winners. Ummm..somehow I gained access to the forum (shrugging my shoulders, hands up)...and the recipes they were sharing with each other. Can I ask you, what's a young wife to do...who’s trying to impress her new husband? Take a freakin' peek, of course. Let's just say someone must have caught on to the "security breach", and the next day any further access was denied. That's fine, my brief visit was worth it. Hmmm, let's just say that one of the recipes I "accidently" skimmed over, plus some personal tweaking, inspired my apple pie recipe.
So, if I'm not hauled off to jail for this admission (hello, not my fault you webmasters!)...maybe you'll see more “inspired” pies and cakes here in the future - (wink!)

Fresh Apple Pie
Pie Crust:
2 cups flour
2 TBL. white sugar
1/2 tsp. baking powder
3/4 tsp. salt
1/3 cup shortening
1/3 cup very cold unsalted butter, cubed
2 tsp. cider vinegar
1 TBL. canola oil
5 TBL. heavy whipping cream
1 egg, beaten with 1 tsp. water
sugar for sprinkling

Apple Filling:
6 cups (approx. 7-8 apples) organic Granny Smith apples, pared, cored, and thinly sliced
3/4 - 1 cup of white sugar (depends on how tart apples are)
4 TBL. cornstarch
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 tsp. brown sugar
1/2 tsp. vanilla extract
1 1/2 TBL. butter, cubed

In a small bowl mix the first four (4) ingredients (dry stuff). Dump into the food processor. Add the shortening and cubed butter and pulse until you see very small chucks.
In another small bowl mix together the vinegar, oil and heavy cream. Slowly add this mixture while the processor is on low speed. When the crust dough pulls away from the sides of the bowl, stop the processor. You can add a TBL of water or more if the dough seems dry...just don't go overboard!
Form the dough into two disks, place between waxed paper..and refrigerate for one hour.
Flour your board and roll out one disk into a 10" round. Place it into a 9" pie plate. Prink the bottom 4-5times with a fork.

Now for the filling..
In a large bowl, mix together the first seven (7) ingredients for the filling. Place filling in the pie plate. Dot with remaining butter. Roll out remaining dough disk and place on top of the filling. Trim excess and seal the edges of the pie. Make four slits in the top crust. Brush some of the egg mixture on the top and sprinkle with sugar.



Bake in the center of the rack in a 400° preheated oven for twenty (20) minutes. Now reduce to 375° and bake for another forty (40) minutes or until the juices are bubbling inside and the crust is golden brown. Cover the edges with foil if necessary to prevent burning.
And POOF...you got yourself a pie!



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

Saturday Afternoon QUICKIE - Summer Steak Marinade

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 some marinade - SIZZLE!...


**Look at my handsome boy helping peel the garlic...**

Summer Steak Marinade for 3-5 lbs. of meat
1/4 cup E.V.O.O - extra virgin olive oil
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 tsp. Grey Poupon Deli Mustard w/ horseradish
3 tsp. garlic gloves, finely minced
2 tsp. brown sugar
Kosher salt and pepper to taste

Add all ingredients to a medium bowl, whisk to combine...



Now, I usually marinade my boneless Top Sirloin steaks for, um, about 4 hours. This is where you have to play with what works for you - I prefer a "stronger" hint of the balsamic...
I have marinaded meat as little as 2 hours, and though it was good...I think the longer the better!

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

Saturday Afternoon QUICKIE - Marmorkuchen

I missed last week...got some drama going on...you know how that goes, right? (wink!)

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 a Marble Cake - YUM!...



Orangen-Marmorkuchen (German Marble Cake) serves 10-12
2 sticks + 2 TBL. salted butter (yes, salted, relax!)
1 3/4 cups of white sugar
4 eggs, separate
2 tsp. vanilla extract
2 3/4 cups of flour, sifted
2 tsp. baking powder (add 1/4 tsp. if you are at a "Sea Level" elevation)
1/2 cup heavy cream
1/3 cup water

Cocoa Marble:
3 TBL. cocoa powder
3 TBL. rum (in the pic, I used the standard Bacardi...Try Bacardi Select for a deeper flavor!)
1/4 milk (has to have SOME fat - 2%, whole, etc..)
1/2 tsp. pure orange extract oil



Sift together the flour and baking powder, set aside.
Using your KitchenAid mixer (or large bowl), cream the butter, egg YOLKS and 1 cup of sugar.
In a separate bowl, using a hand mixer, whip egg WHITES and remaining 3/4 cup of sugar until soft peaks are formed.
Fold the egg whites mixture into the butter yolk mixture, combining well.
Now, add vanilla extract, milk, water and the sifted flour mixture. Combine well, but don't over beat.

Now for the marble -
In a separate smaller bowl, remove 1/3 - 1/2 of the batter. Whisk in cocoa powder, rum, milk, and orange extract until perfectly combined..make SURE there are no lumps!
Spray your Gugelhopf mold (in other words, a bundt cake pan) with Pam for Baking.

Now let's layer...
Pour 1/2 of the vanilla batter into the mold. Next, pour all of the chocolate rum batter. Finish off by pouring the remaining vanilla batter on top.
Run a fork or butter knife from the bottom, up toward the top of the batter, with a delicate dragging motion - this is creating your marble.

Finally, using a spatula, gently smooth over the top of the batter to create an even surface.
Bake at 350° degrees for about 45-55 mins. This is the tricky part..I live at a higher elevation (4,367 feet approx.) so stuff takes longer to bake. For all of you, "at Sea Level," peeps..start running a cake tester through your creation starting as early 35-40 minutes.
Sprinkle with powdered sugar on top..and get yourself a fantastic cup of coffee (Brazilian Santos Grade A is stellar!)!

Just a quick note: this kuchen is sweet, but NOT super sweet. If you NEED more sugar..feel free to bump up the sugar 1/4 of a cup...

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

Saturday Afternoon QUICKIE - Custom Lip Balm

Sorry I missed last week...got some drama going on...you know how that goes, right? (wink!)

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 some Lip Balm - YESSS!...



Here's a basic guide for creating your own lip balm recipes ~ 20 grams makes approx. 4 tubes
20% Beeswax
25% solid at room temperature oil (Coconut Oil, Palm Oil, Shea Butter, Lanolin, etc.)
15% brittle at room temperature oil (Regular Cocoa Butter, Palm Kernel Oil, etc.)
40% liquid oil at room temperature (Sweet Almond Oil, Olive Oil, Avocado Oil, Apricot Kernel, etc.)
6-12 drops of edible essential oil
4 lip balm tubes (.15 oz) and caps.
rubberband


Heat everything up EXCEPT the E.O's (essential oils) in a Pyrex 1 cup measure, within a double boiler. Just as soon as the last of the wax melts, move the pot off of the direct flame.


Take a rubberband and bind together the tubes...trust me, this method eliminates spills and frustration.
NOW add your E.O.'s or flavor oils....
Using a popsicle stick, mix the melted oils, waxes and E.O's together.
Using a clean pipette, draw up the mixture, then fill the tubes. If you don't have pipettes...pour very carefully!
Let sit for an hour or more...cap...enjoy!

Yes, indeed there are some "finishing" instructions related to filling these tubes, but unless you're giving them as gifts, don't sweat it.
Remember, you can customize your creations by adding different flavorings and essential oils to get the desired effect you are after. AND if you don't have "tubes", shoot..use whatever clean container you have!
Now, I can't give away my special "combo" of the above percentages (I did bold a few ingredients, however :))....as I still sell products from time to time, however, this guide is pretty much a "no-brainer"..you can't fail using it.
This balm offers a soft, moisturized, "pin-cushion" kissable effect on your lips..not a high gloss.
If MAJOR SHINE is what you're looking for, then throw in some castor oil by all means (whoops! there goes a secret!).
I can develop some serious chapped lips in the summer, and my formulation can banish nasty lips within 2-3 days. A little tweaking and you will easily find your perfect "combo" as well!

PLEASE READ: DO NOT LEAVE THIS BALM IN A HOT CAR!! Your creation is a fine natural product...so that means the oils can go rancid and it will melt!! Just sayin'

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

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!