Saturday, April 30, 2011


Well today we are off to Victoria. , having lunch with some hotrod friends , then picking up the hotrod from the detailers then going to my brother in laws for wine and dinner and a sleepover.. We always have a great time there... Canadian Tire had their geraniums on sale for $1.49 and I love geraniums so had to go and get a flat .. I am sure I will find a place to plant them... Also saw and orange canvas umbrella for one of our back decks so I have to think about it and we could be having a new umbrella before the end of the week...
Tuesday is the first Tuesday of the month and they give you and extra 10% off of your bill
Yoplait Source Yogurt buy 1 get 1 free
12 Pack of Kraft dinner buy 1 get 1 free
Sidekicks 4 for $5.00
Aylmer Tomatoes different varieties buy 4 they will be $1.39
Breyers Ice Cream buy 1 get 1 free
Sunlight dish detergent buy 1 get 1 free
Strawberries buy 2 or more $1.99
Fresh Express salads 2 for $6.00
Cocktail Tomatoes 2 or more $2.99
Case lot Sale
Sunrype Juices $9.99 case of 8
Cucumbers $.99 each
Romaine Lettuce $.99
Hunts tomato sauce $8.99 case of 12
Hunts tomato paste $6.99 case of 12
Thrifty canned fruit $12.99 case of 12
Red Seedless Grapes $1.47 lb
McCain Fries $1.00
Yoplait Source 16 pack $4.98
Kellogs fibre plus bars $2.00
Kellogs Cereals $4.97
Motts or Dole Fruit Bowls $1.97

Stick pretzels, broken up1 1/2 cups
Butter (or hard margarine)1/2 cup
Brown sugar, packed1/4 cup
Butterscotch ripple 8 cups2 L
ice cream, softened
Butterscotch ice cream topping
1/4 cup60 mL
Chocolate ice cream topping
1/4 cup60 mL

Crust: Put pretzels into food processor. Process until coarse crumbs form. Melt butter in medium saucepan on medium. Remove from heat. Add pretzel crumbs and sugar. Stir well. Press firmly in foil-lined 9 x 9 inch (22 x 22 cm) pan. Cool completely.

Filling: Spoon ice cream over crust. Spread evenly.

Topping: Drizzle butterscotch and chocolate ice cream topping over ice cream. Swirl with knife to create marble effect. Freeze for about 2 hours until firm. Cuts into 12 pieces.

Now if I do not want to even tell you how many calories this is per slice cause for sure you would not make it.. so what I am going to tell you is for you to cut it and serve it in a shooter glass.. If I could only find these real cool dessert shooter glasses they would be on my Christmas List for sure. Enjoy

Friday, April 29, 2011


I got up to watch the Royal Wedding not sure who else did... but I know that I am going to feel it later on today... Was listening to the local radio this morning and they have a a contest that is called the Impossible Question and today it was what has tracking devices in them cause 20% of them get stolen every month ....give up yet... they are towels from hotels and I quessed the correct answer , not that I do that!!!!. Anyway I won two tickets to our local Chemainus Theater to see Steel Magnolias ..Four of girls were planning on going next month so now we have two tickets only have to buy 2 more and split the cost four ways and we will have a cheap day we can afford to do lunch as well..

Ingredients for one omelet:
  • 2-3 eggs, whites separated from the yolks
  • 1/2 cup sliced mushrooms
  • 1/2 onion chopped
  • 1/2 bell pepper, chopped small
  • 1 tablespoon of butter
  • Salt, pepper
 Cooking directions:
Heat a frying pan and saute the mushrooms, onions and peppers in butter. Separate the eggs, then beat the whites until they get stiff (add some water, use an egg shell and fill with water , one for each egg.. so in this recipe you would use 2 or 3 , it helps). You can use an electric mixer to beat the whites, it’s faster than doing it manually. Beat the egg yolks separately with salt. Pour the yolks mix into the whites, then put everything into a heated frying pan with melted butter. Cover the pan and let it cook at medium temperature. It will need about 5-6 minutes until eggs harden. Then put the fillings on top of the omelet, cover it again and let it cook for more 4-5 minutes, then fold it, put it on a plate, sprinkle it with grated cheese and serve it with some home fried potatoes. Beware not to overcook the omelet, because you want it fluffy, remember?

The two secrets of fluffy omelets are separating the egg whites from the yolks and covering the omelet pan.
Usually, omelets are rather compact than fluffy. Yet, you can make them fluffy by beating the whites separately from the yolks and by adding some water, as you’re going to see from this fluffy omelet recipe below: If you don't succeed from the first attempt, don't get discouraged. Try it again, maybe you'll be luckier next time.

Crispy Pan-Fried Potatoes
These are not only brilliant for breakfast, but if you were inclined to do so, I think they’d also be good as a side dish with dinner.  So they will be great with an omelette. Also, I made them very basic with just salt and pepper, but it would be fun to get creative with different herbs (dried or fresh), and even toppings (mmm, sour cream, cheese, scallions, etc.).
2 medium russet potatoes
2-3 tbsp olive oil
2 tbsp butter or other buttery spread
½ – 1 tsp salt (however you prefer)
freshly ground pepper
Peel potatoes and quarter them.  Place them in a pot of boiling water, and boil lightly until just fork tender (about 10 minutes or so).  Remove them and place on a cutting board.  Cut into bite-sized pieces, maybe ½”.
Heat a skillet (large enough that the potatoes will fit in a single layer on the bottom) with the oil and butter over medium heat.  Add the potatoes (be careful!).  Make sure they’re in a single layer.
Now the hard part:  walk away.  Leave them alone for a good 10-15 minutes (this is of course assuming that you are friendly with your stove and are very familiar with it’s temperatures, and can trust it fully not to burn).  If you can’t trust your stove, keep an eye on them, checking the undersides every now and then.  When they are very golden brown, flip each one and cook another 5 minutes or so on the other side.  The potatoes should be deep golden brown all over and nice and soft in the middle.  You will have to get your cholesteral checked after this meal..

Going to go and spend Saturday evening with my brother in law and his wife.. We always enjoy their company and she is such a good cook... Sunday a local automotive store has asked Grumpy if he would put the hotrod on display at UVIC for the A|LS run that our city is having on Sunday. He has agreed so we have to pick it up from the detailer on Saturday morning then head to Joe and Karens for dinner , have a sleepover and then off to Uvic..

Thursday, April 28, 2011


The rain yesterday was so depressing...I have had enough already so bring on the sun.. Busy day today ....just want to be all caught up.. Everymorning when I go downstairs I hope that a little Fairy has been there and done it all of me.... but no it is the same way as I left it ... not done!!! I love split pea soup but Grumpy does not so I do not make it very often but when we have a big ham then I get to make it , eat some and then freeze the rest for my lunchs..
1 lb. pkg. dried green split peas (use 1/2 yellow & green peas)
1 lb. piece baked ham or meaty ham bone
8 c. water
2 med. onions, finely chopped & 1 onion, peeled & studded with 2 whole cloves
1 tsp. marjoram
1/2 tsp. thyme
1 1/2 c. chopped carrots
3 celery ribs, chopped
1/4 c. minced parsley
1/2 tsp. salt
1/2 tsp. pepper
Preparation time: 10 minutes.
Cook 1 3/4 hours.
Serves 8.
Serve with  bread spread with butter.
In large stock pot or soup kettle, combine dry peas, ham and water. Heat to boiling over high heat and skim off any residue that rises to the surface.
Add chopped onions and whole onion studded with cloves, marjoram and thyme. Heat to boiling over high heat. Reduce heat to low. Simmer, covered 1 hour.
Add carrots, celery, parsley, salt and pepper. Cook, covered, over medium low heat, until peas are very tender, about 30 minutes. Remove whole onion and ham from soup. Discard onion. Cut ham into bite-size pieces; discard any bone. Return ham to pot.

I am going to post a bit of a different way to save money... it is an app for your iphone.
This app is so that you can store you receipts with the camera from your iphone or the new ipad 2... This is a great way to keep track of where you are spending your money and also how many times have you been looking for a big item receipt for a warranty..or return that little black dress cause when you got home you already have 10 little black dresses. Also heaven forbid that you get robbed and you have to do an insurance claim and they want to have the receipt for the stero , tv, or computer that you purchased and you can not find it... well voila you will have a picture of it.. I do not have an iphone but if I did I think I would have this app .. We all stuff the receipt in our pocket or our purse (change purse for every pair of different shoes receipt stays in old purse) now for sure it is lost..

Wednesday, April 27, 2011



Loved the sun yesterday got to even do a bit more gardening.. It is getting there.. Spent a nice evening checking out some of the blogs that I follow..boy it has been a while had quite a few to view.. you have all been very busy....Well the Canucks are off to the second round... . I just love the game..does not matter to me who wins just want to watch some good hockey and that was a good game by both teams last night.... 



  • 3/4 cup hot salsa
  • 1/4 cup chunky peanut butter
  • 3/4 cup light coconut milk
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce
  • 1 teaspoon white sugar
  • 2 tablespoons grated fresh ginger
  • 2 pounds skinless chicken thighs
  • 1/2 cup chopped peanuts, for topping
  • 2 tablespoons chopped cilantro, for topping


  1. Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
  2. Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.

I had said earlier that I was reading some of the blogs that I followed and since on Crockpot Wednesday I do not usually post anything other then a recipe so I have decided that what I want to do is every Wednesday I am going to feature a blog that I follow and call it PLACES I PARTY so here is my very first one.. You all know how much I love to set a nice table.. and eat dinner at my table every night.. So it is only fitting that I show off this blog..
If I ever win the lottery I would set a different table every day of the year.. would have to rent a container in order to stock all my dishes and linens but for sure I would do that..Oh I guess I could just have a heated shed on my property....cause I would be rich. 
Check out her kitchen a well it is Awesome, just love it...

Tuesday, April 26, 2011



Sun is shining, birds are singing and my container pots look wonderful... I love the spring it is my favorite time of the year.. Today is a work day and this week will be hectic with only having a four day week and a ton of stuff to do... we had a great Easter weekend,, got lots done around the house , a son got engaged, and celebrated a good friends birthday.. The friends daughter and husband were there (newlyweds they are) and she brought a delicious white and chocolate cake.. so Danielle do not forget to send me the recipe so that I can post it on the blog.. I am not a huge fan of Tuna Casserole as I would much rather have Salmon but this is a great economical meal and quick and easy..



  • 1 1/2 tablespoons  margarine
  • 1 small onion, finely chopped
  • 1 small green bell pepper, cored, seeded and finely chopped
  • 1 cup sliced white mushrooms (about 6 to 8 mushrooms)
  • 2 tablespoons flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon crushed, dried thyme
  • 1/8 teaspoon pepper
  • 1x12 ounce can reduced-fat evaporated milk
  • 1/2 cup frozen peas
  • 1x5 ounce can light water-pack tuna, drained and flaked
  • 3 cups NO YOLKS noodles (prefer Extra Broad), cooked according to package directions
  • 1/3 cup canned French fried onion rings
  1. Melt the margarine in a large nonstick skillet. Add onion, bell pepper and mushrooms. Cook over medium heat, stirring frequently, for 5 to 8 minutes, or until vegetables are tender. Sprinkle flour over vegetables and stir to mix in. Add salt, thyme and pepper; stir again.
  2. Gradually add evaporated milk, stirring constantly, scraping up any browned bits in bottom of skillet. Add peas. Simmer for 3 minutes, stirring frequently, or until milk is slightly thickened. Stir in tuna and NO YOLKS noodles. Spoon noodle mixture into a large, shallow baking dish sprayed with nonstick cooking spray.
  3. Sprinkle onion rings over noodles. Bake in preheated 350-degree oven for 20 minutes or until onion rings and noodles are lightly browned. Remove from oven and let set for a minute before serving.

To warm a large bowl for serving pasta, put the serving bowl in the sink and place the colander in it. When the pasta is done, pour it into the colander, allowing the hot water to drain into the bowl. Pull the colander out of the serving bowl and let the pasta drain. Empty the hot water from the serving bowl and pour the pasta into the warm bowl.

I have had my smoothie , done my chit chatting with you all so with a cup of tea in hand off to the dungeon.. You have a great day and talk to you tomorrow.

Monday, April 25, 2011


Last day of getting to spend all day with Grumpy before he heads back to work tomorrow.. Went in to Victoria to see his mom for a bit, did a bit of shopping,....then went to see the boys but they were down for nap so visited with mom and dad for a bit then we headed home... Just got home baking cookies as the cookie jar is bare... need a cookie in the afternoon with tea...
Here is this weeks menu..

MONDAY  Chinese Chicken and Noodle Salad
TUESDAY  Tuna Casserole
WEDNESDAY  Slowcooker Thai Chicken
THURSDAY Homemade Pea Soup and Bread
FRIDAY  Omelets and Pan Fried Potatoes
This delicious Chinese-inspired salad is crisp, crunchy, and cool with shredded cabbage, carrots, and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger, and soy combination — you may want to double the dressing and save some for a salad the next day
Chinese Chicken
and Noodle Salad


  • 1 package(s) (3-ounce) low-fat ramen-noodle soup mix 
  • 1/4 cup(s) slivered almonds
  • tablespoon(s) sesame seeds
  • 1 1/2 teaspoon(s) canola oil
  • 1 pound(s) boneless, skinless chicken breasts, trimmed
  • 3 slice(s) (1/4-inch-thick) fresh ginger
  • 1/2 teaspoon(s) salt
  • 3 tablespoon(s) orange juice
  • 3 tablespoon(s) cider vinegar
  • 5 teaspoon(s) reduced-sodium soy sauce
  • 5 teaspoon(s) sugar
  • 3/4 teaspoon(s) toasted sesame oil
  • 2 cup(s) shredded green cabbage
  • 1 medium carrot, shredded
  • 3 scallions, chopped
  1. Preheat oven to 350°F.
  2. Crumble ramen noodles onto a large rimmed baking sheet (discard seasoning packet). Add almonds, sesame seeds, and canola oil; toss to coat. Bake for 10 minutes. Stir, then bake until the noodles are golden brown, about 5 minutes more. Let cool on the pan on a wire rack.
  3. Meanwhile, place chicken in a medium skillet or saucepan with water to cover. Add ginger and salt; bring to a boil. Cover, reduce heat to low, and simmer gently until no longer pink in the center and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 10 to 15 minutes.
  4. Transfer the chicken to a clean cutting board to cool. Using forks, shred into bite-size pieces. (Discard the poaching liquid.)
  5. Meanwhile, combine orange juice, vinegar, soy sauce, sugar, and sesame oil in a small bowl or jar with a tight-fitting lid. Whisk or shake until the sugar has dissolved.
  6. Just before serving, combine the shredded chicken, cabbage, carrot, and scallions in a large bowl. Add the toasted noodle mixture and the dressing; mix well.

Tip: Ramen noodles, usually packaged with a seasoning mix to make instant soup, are a convenient — and seemingly healthful — product. But what you may not realize is that the noodles have been deep-fried. A serving of the soup contains 8 grams of fat. Look for baked ramen, with only 1 gram of fat per serving. Be sure to check the label so you know what you're buying.
Don't forget to recommend  a friend to become a follower and get yourself and your friend into the monthly giveaway...
Have to go cookies ready..Yummmmy

Sunday, April 24, 2011


Happy Easter.. Hope the easter bunny was good to you he was wonderful to me.. those of you who know me well know that I LOVE container planting.. Grumpy bought me 7 new pots to plant my spring flowers in and 3 shaped LAVENDER plants for the front of the house..Hoping to keep the deer away from them..and then 4 smaller pots to put my geraniums in on the bedroom deck..Once all planted will post a picture..
Small family gathering for easter dinner just having Andrea and Adam , some are  working some are having dinner at their spouses parents for dinner but just having some family is a good thing.
We are having ham, asparagus with pancheta, cauliflower, mashed garlic potatoes  , and sweet potatoes.. with  homemade apple pie and ice cream for dessert.
Since I was gardening today I thought I would give you this gardening craft
I found this craft on the internet on how to use terra cotta pots and saucers to make a bird bath

Flowerpots are simple, inexpensive, easy to find, and wonderful for all types of craft projects. Turn them upside down, stacked them, painted them, hung them, and occasionally, I’ve even use them as flowerpots! Springtime is a great time to use flowerpots for a project. Here is a bird bath idea--
It’s easy to make a birdbath from flowerpots and a saucer. Select three terra cotta flowerpots in graduated sizes for the birdbath base. When you are purchasing the pots, stack them upside down at the store to make sure you get the height and look that you desire. Use a large terra cotta saucer for the basin. Be sure to look for a saucer that is glazed on the inside so that it will hold water. . If desired, you can glue pots together, but I would chose to leave them  separate so that I can dismantle the birdbath in winter and store the pots one inside the other in a sheltered area.

Painting Terra Cotta Flowerpots

Prepare pots by painting inside and out with gesso (available at art/craft supply stores in the art department).
Apply basecoat with acrylic craft paint. Most surfaces require two coats. Use inexpensive foam brushes.
Now is time to let you imagination do the decorating.
Add several final coats of varnish in your choice of finish. For outdoor use marine varnish.

Saturday, April 23, 2011


Well we have great news.. Grumpys son Kelly and his lovely lady Linsday got engaged on Thursday night and we could not be more pleased... We love her...
Well what a day of sunshine that we had.. lots of friends little ones went Easter Egg hunting today and they had a fabulous day for that ... Hippity Hop..Grumpy and I  headed to the nursery today and got a ton of Geraniums to plant on our bedroom balcony and a couple of pots for the decks.. We have a spot under one of our front windows and bought there real tall planters and lavender  bushes that have been shaped into a cone and will look great in the new pots... Once they are planted will have to send you pictures... anyway we are off to a friends birthday party and a couple of pops as Grumpy calls them and an evening of great food.. Hoping to get some new recipes from the potluck dinner...Well today will be your last day to pick up some groceries for your dinner as tomorrow will be a hectic day with setting your nice dinner table and getting your dinner ready early so that you can relax with family as they hunt for the easter eggs..
Yams $.47 lb
Black Diamond Slice $3.47
Cinnamon Toast Crunch (General Mills) $3.47 each
Pineapples $2.97
Cantalope $1.97
Peppers $2.47 lb
Chicken Thighs and Drumsticks for $5.00 each
Rotisserie Chicken $7.00
Fresh Express Salads $2.50 each
2lb Mini Carrots $2.00
Iceberg Lettuce $.88
White or Whole Wheat Kaiser 8 pack buns $1.44
Nature Valley Sweet and Salty $2.00
Miss Vickies chips $3.00
Campbells Chicken Broth $2.00
Uncle Ben's Instant Rice $4.97
Green Giant Canned Vegetables $1.25
Club House BBQ Seasonings or Rub Marinades $3.00
Pumpkin pies $4.99
Avacodas 4 for $5.00
Organic herbs 2 for $3.00
Brussel Sprouts $1.49 lb
Coleslaw mix buy 1 get 1 free
Homemade Soups 2 for $10.00
Stove Top Stuffing Mix $.99
Delissio Pizza buy 1 get 1 free
600-700 grams Cracker Barrel cheese $8.99
Green Giant Frozen Vegetables  2 for $5.00



30 chocolate cookies -- crushed
3 tablespoons butter, melted
1 pint coffee ice cream -- slightly softened
1/2 cup chocolate fudge ice-cream topping -- at room temperature
1 cup whipping cream
2 tablespoons coffee liqueur

In a bowl, combine cookie crumbs and butter. Reserve 1/4-cup mixture. Press remaining crumbs over bottom and up side of a 9-inch pie plate. Refrigerator about 30 minutes.

Spread softened ice cream over chilled crust. Spoon fudge topping evenly over ice cream. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.

In a bowl, beat whipping cream until soft peaks form. Gradually beat in liqueur. Spread over top of frozen pie. Sprinkle with reserved cookie crumbs. Cut into wedges; serve immediately or return to freezer.

Well have to head off , time to go to the party and celebrate.. Everyone have a great evening do not stay up to late hiding the easter eggs...

Friday, April 22, 2011


Well Easter is finally here... the sun is shining so we are outside today .. Grumpy with the power wash and me with my gardening gloves on..Took ribs out of the freezer and we are going to do a rub on them and a slow cook on the barbabue..I am going to post some appys and since it is easter I figured they would all have eggs in them ...


  • 6 hard-cooked eggs, peeled and cut lengthwise
  • ¼ cup Light Mayonnaise or Salad Dressing
  • 1 teaspoon dijon mustard
  • 1 teaspoon chives, chopped very fine for filling
  • 1 teaspoon chives, chopped fine for garnish
  • 3 dashes of hot sauce, your choice of brand and heat
  • 1/8 teaspoon salt
  • ¼ teaspoon ground black pepper
Paprika for garnish, or for extra kick, use a light sprinkle of chili powder
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard, 1 tsp of the chives, hot sauce, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with chives then the paprika

  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 (4.5 ounce) can shrimp, rinsed and drained
  • 2 tablespoons chopped green onions
  • 1 tablespoon chopped fresh dill weed
  • 1 tablespoon lime juice
  • 2 teaspoons prepared Dijon-style mustard
  • 1/4 teaspoon hot pepper sauce
  • 1 pinch ground black pepper
  • fresh dill weed


  1. Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
  2. Slice eggs in half lengthwise. Remove yolks. Set aside whites.
  3. In a medium bowl, mash egg yolks with a fork. Mix together with mayonnaise, shrimp, green onions, fresh dill weed, lime juice, prepared Dijon-style mustard, hot pepper sauce and ground black pepper.
  4. Spoon approximately 1 tablespoon egg yolk mixture into each egg white. Garnish with fresh dill weed. Chill in the refrigerator until serving


  • 12 eggs
  • 1/2 cup mayonnaise
  • 4 slices bacon
  • 2 tablespoons finely shredded Cheddar cheese
  • 1 tablespoon mustard


  1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
  2. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
  3. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving
When I make deviled eggs I like to make an extra egg for every 6 deviled eggs.. I mix the extra cooked yolk in with all the other yolks so that I am able to make the filling puffy on the top of the split egg whites.. Everyone have a great day and talk to you tomorrow ...

Thursday, April 21, 2011


Last day for Grumpy to work then we are off for four days.. yepee..We have a busy weekend, work around the house outside tomorrow , friends 60th birthday dinner Saturday, Easter dinner on Sunday and hopefully car back from Gary's and weather being nice a spin in the Hotrod...So today I am going to give you a few more vegetable recipes for your dinner ...

2 pounds medium asparagus
1/2 pound very thinly sliced pancetta
Finely grated zest and juice of 1 orange
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground pepper
2 teaspoons chopped thyme
Tightly wrap each asparagus spear in a slice of pancetta and refrigerate until chilled, about 20 minutes. Light a grill or preheat a grill pan. In a small bowl, stir the orange zest and juice with the mustard and olive oil; season with salt and pepper. Grill the asparagus over moderate heat, turning often, until they are just tender and the pancetta is crisp, about 5 minutes total. Transfer the asparagus to a platter and drizzle with the dressing. Sprinkle with the thyme and serve.
Pancetta is an Italian bacon that has not been smoked... your local deli will have it..


2 pounds Brussels sprouts
2 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1 large clove garlic, finely minced
one 1/8-inch-thick slice smoked ham, coarsely chopped
2/3 cup homemade chicken stock or canned low-sodium chicken broth
pinch of sugar
kosher or sea salt
freshly ground pepper
1/2 cup coarsely chopped toasted pecans

Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves. Cut the Brussels sprouts into very thin slices about 1/16 inch thick, and use your fingertips to separate the slices into shreds. Alternatively, shred the Brussels sprouts using a food processor with the coarse shredding disk attached. Place in a bowl and set aside until ready to sauté.
In a 14-inch sauté pan, melt the butter with the olive oil over medium heat and swirl to coat the pan. Add the garlic and sauté for about 1 minute until soft but not browned. Add the Brussels sprouts and sauté for about 3 minutes until bright green and barely crisp-tender. Raise the heat to high and add the ham and stock. Stir to blend, cover the pan, and steam for about 2 minutes longer until the Brussels sprouts are crisp-tender. Season with a little sugar, salt, and pepper.
Transfer to a warmed serving bowl and top with the toasted pecans. Serve immediately
  • This sauté is best when made right before serving. However, the ingredients can be prepared and chopped up to 8 hours in advance. Cover the prepared Brussels sprouts, garlic, and pecans and set aside at room temperature. Chop the ham and place it in a covered container in the refrigerator. For the ham you again can use pancetta or since this is a very quick vegetable to sautee you can slice off a thin piece of your cooked easter ham as it is resting before you slice it for dinner.
Lots of time your recipe calls for something that is an

  • Allspice - 1/2 teaspoon cinnamon + 1/4 teaspoon nutmeg + 1/4 teaspoon ground cloves

  • Baking powder (1 teaspoon) - 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar

  • Brown sugar (1 cup packed) - 1 cup sugar + 2 tablespoons molasses

  • Buttermilk (1 cup) - 1 cup milk, less 1 tablespoon + 1 tablespoon vinegar

  • Cake flour (1 cup) - 1 cup minus 2 tablespoons of sifted all-purpose flour

  • Cornstarch (1 tablespoon for thickening) - 2 tablespoons flour

  • Corn Syrup  (1 cup)  1 cup sugar + 1/4 cup of  additional liquid used in recipe

  • Cream (1 cup) - 1/3 cup butter and 2/3 cup milk

  • Milk (1 cup) - 1/2 cup evaporated milk and 1/2 cup water, or 1 cup reconstituted nonfat dry milk with 1 tablespoon butter

  • Pumpkin Pie Spice - 1/2 teaspoon cinnamon + an 1/8 teaspoon of each of the following: ginger, nutmeg, mace, cloves

  • Sour milk - (1 cup) - 1 cup milk mixed with 1 tablespoon vinegar or lemon juice

  • 1 marshmallow - 10 miniature marshmallows

  • Unsweetened baking chocolate (1 square) - 1 tablespoon shortening + 3 tablespoons cocoa

  • Ground Cloves - Just did this one, place whole cloves in Coffee Bean Grinder.

  • Everyone have a good day to have a cup of tea as I am up before the birds today must be excited about the Easter Bunny coming in a couple of days..

    Wednesday, April 20, 2011


    Went and got some groceries yesterday and seeing all the hotcross buns in the stores makes me realize that Easter is near. I have a  friend whose mom used to spend all day on Good Friday making hot cross buns .. People just kept popping in all day and having a cup of tea and fresh made buns .. If you were lucky you got to take a few home with you.. Elaine is no longer with us but I still treasure the memory ...

    7-8 pound bone-in spiral-cut ham
    1 cup dark brown sugar
    1/2 cup all natural maple syrup (yes, please use pure maple syrup and not pancake syrup)
    2 cups pineapple juice
    Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving. Remember make sure the ham you buy will fit in your crockpot.

    Now another way that you can do your ham is to put it in a Look Bag.... buy some pineapple rings and use toothpicks to attach to the out side of the ham.. Put  the ham in the bag and then place it on your roasting pan.. We turn on the barbacue up to 350 to 400 and then turn off one of the burners and place the pan on that side of the barbacue and do an indirect heat cooking for about 2 1/2 hours.  This is a good way to do it especially if you do not have any oven space or crockpot space ...

    Well heading down to Victoria tonight to take the Hotrod down to have it detailed.. Will come back all SHINY AND BRIGHT in a few days....Getting close to Easter it when the bunny comes to Granny and Grumpy's house.

    Tuesday, April 19, 2011


    Another day of sunshine... I love it.. I know that I did not do a shopping list on Saturday as I was out of town but Safeway has Turkeys on for $.99 per lb and Walmart has Spiral Hams on for $10.00.. But today I am going to give you a couple of vegetable recipes... This month I got a new follower Edesia and she sent me a recipe for cabbage and it looks and sounds delicious so here it is..


    4 slices bacon
    ½ head cabbage, cut into 4 wedges
    Kosher salt

    Preheat oven to 425°.

    Cook bacon in large skillet until crispy. Remove and drain on paper towels. Finely chop and set aside.

    Remove all but 1 tbsp of the bacon fat from the pan, reserving the rest. Brown the cabbage in the skillet; a few minutes on each side. Transfer cabbage to a baking dish. Drizzle with the reserved bacon fat and sprinkle with kosher salt.

    Roast until crisp on top, about 15 minutes. Turn the wedges, sprinkle the other side with kosher salt, and roast until the other side is crisp, about 8 more minutes.

    Place wedges on serving tray and sprinkle with the bacon crumbles.
    Make sure you leave the core in the cabbage when cutting as this is what keeps the leaves together while baking... Before you are ready to sprinkle bacon crumbles on top remove the core as this part will be very bitter. Thank you Edesia..Since we are cooking broccoli I thought I would give you a cooking tip for cooking broccoli.. .

    Lemon Garlic Broccoli

    • 3 tablespoon butter
    • 2 cloves garlic, finely minced
    • 3 tablespoons fresh lemon juice
    • salt, to taste
    • pepper, to taste, optional


    Steam broccoli until tender but firm, about 5 to 7 minutes. Heat the butter in a heavy nonstick skillet over medium heat; add the garlic and sauté for 1 minute. Add the cooked broccoli, lemon juice and salt and pepper to taste, cooking briefly to combine.

    Bring about 1/4 inch of water to a boil in a large frying pan. Add about 1/2 tsp. salt and broccoli florets. Cover and steam until as tender as you like (about 3 minutes for crisp-tender and up to 8 minutes for completely cooked, soft florets). Iprefer them to have bite so I only do mine for the 3 minutes.. Now when buying your broccoli make sure that they are not yellow on the top and the stalk are not woody looking or have wilted leaves.. I cut off the florets and then take the stalks and use my potato peeler and peel off the leaves... Cut the stalks in circles and add to the florets for steaming or cut them in slivers and serve cold with a vegetable dip... they are also good added to a salad.
    Well I want to thank Edesia again for her cabbage recipe and invite you to all check out her blog ...
    Time to get some work done, have a cup of tea before the chainshaws arrive for another day.. I must say I sure do have a lot more sun in the afternoon..