Pumpkin Crisis

Have you tried to buy canned pumpkin this year? It seems there is yet another shortage. We hear this every year about this time when last years crop runs out and this years crop is being processed and shipped. There always seems to be a few weeks of panic while everyone wonders if this years holiday table will be missing it's beloved pumpkin pie.
This year there does seem to be some relevance to the panic though. It appears that the excessively rainy spring and summer has caused many of the seeds to rot in the ground. That combined with a persistant rumor that there was a fire in the Libby's facility in Florida.
I did find some Laura Lynn brand pumpkin at the Ingles on Tunnel Road, they had just a few cans left. According to my research Libby's processes 90% of all the canned pumpkin sold in the US. My money says they process it for Laura Lynn, I sure hope so, now that I am the proud owner of 3 regular size cans and 3 jumbo size cans.

Lacy-Jay becomes very unhappy when I mess around with the Libby's Pumpkin Pie recipe. She is a purist when it comes to her pumpkin pie. I can have pumpkin cream pies, pumpkin rolls or pumpkin squares but the traditional pumpkin pie must take center stage. One year I spread a tablespoon of maple syrup on top of each pie because I loved the way it made it look, all pretty and glossy, gee...... you would have thought I poured Draino over the top to hear her tell it.

Head on over to the store and grab you some pumpkin cause today I am posting everyones favorite pumpkin pie recipe as well as a couple of other winners!!

Oh, yeah, when you find your pumpkin be sure to post and let us know where you got it!!

Libby's Traditional Pumpkin

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch deep-dish pie shell
Whipped cream

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell.BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. (Susan's note: whipped cream NOT optional).
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Libby's Pumpkin Roll

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)

Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
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Pumpkin Fudge

2 cups sugar
1 cup chopped nuts - pecans
½ cup canned pumpkin
½ cup evaporated milk
¼ cup of butter
1 teaspoon vanilla
1/2 teaspoon cornstarch
1/2 teaspoon of pumpkin pie spice

Cook the sugar, pumpkin , cornstarch, evaporated milk and pumpkin pie spice until it forms a soft ball when dropped in cold water, or until reaches 236* on a candy thermometer. Add the butter, vanilla, and chopped nuts. Beat with a wooded spoon until the mixture is creamy. Pour into a buttered plate and allow to cool. Cut into small squares.

So, until tomorrow...............
S~~~

Secret Ingredients

What is your secret ingredient?
I was thinking tonight as I was fixing chili for supper about ingredients that we all use that might not be the norm in a particular dish.
Several came to mind:

• Softened butter in deviled eggs
• Lipton Cream of Chicken Soup Mix (dry) in creamed potatoes
• V-8 Juice in chili
• Pinch of salt in orange juice
• Vanilla in hot chocolate
• Sage in meatloaf

These aren't so unusual, but I am sure you have some great secrets to share. Post them for us all to try.

This is the chili recipe that we have decided over the years is our favorite. I welcome (beg) each of you to post your favorite chili recipe. Now that fall is upon us we will have lots of cool night to enjoy a hearty bowl of chili.

Our Favorite Chili

1- lb. ground beef

1- medium onion - diced

1/2 red bell pepper - diced

1 tbsp. Worcestershire sauce

1- 6 oz. can tomato paste

1- 8 oz. can tomato sauce

1-15 oz. can chili beans

3/4 cup V-8 juice

1 Tbsp. brown sugar

1 Tbsp. balsamic vinegar

2 tsp. chili powder (or to taste)

1 tsp. dried oregano

1 tsp. garlic powder

1 tsp. pepper

1 tbsp. kitchen bouquet

Brown together ground chuck, onions and bell pepper. Drain well. Add remaining ingredients and simmer for at least an hour, adding a bit of water if needed.

So, until tomorrow...........

S~~~

Ode To Summer

Well, today is the last day of summer. The last day of my favorite season. Soon our precious little hummingbirds will make their way south to winter in the warmer climate. We can see changes in their habits already, they are much more active right now and seem to be eating more to get ready for the long journey. In a few days we will wave goodbye to the tiny little birds that keep us entertained from the kitchen window spring and summer. The feeders will come down to be stored until late March when we will once again be on hummingbird alert.

The photo is one of the little fat fellows, told you they were pigging out. Sadly, I couldn't find a good photo of one of the gorgeous ruby red throats to share

Tomorrow brings fall and with fall comes my favorite holiday, Thanksgiving. Fall also brings Lacy-Jay's birthday which sometimes coincides with Thanksgiving. October will be here soon and I will drag out my fall decorations and start making my lists for Thanksgiving. Fall will be good, especially this year.

So, until tomorrow............

S~~~

New Product Alert

Yesterday as we were heading to Asheville I took an excited phone call from Lacy-Jay that went something like this:
" Oh my gosh, Mamma, you have got to try the new Pumpkin Spice Hershey Kisses!!"
To which I replied, where did you get them? Target was the answer, so, of course, Target became our new destination. Not only do they have Pumpkin Spice Hershey Kisses, but also Candy Corn Hershey Kisses. Don't you know I had to buy one of each, they were on sale. I love both varieties, but I might give a slight edge to the candy corn flavor. That said, pumpkin pie in a tiny Hershey kiss is incredible too. Give them a try and let us know what you think.
I am thinking that a homemade soft gingerbread cookie with the pumpkin spice flavor pressed into the top and returned to the oven for a couple of minutes just might be over the moon. I'll let you know!

Supper tonight is a recipe that I won a contest with back in 1985. I submitted it to the now defunct Home Cooking magazine that had readers vote on published recipes. I won $50 and had the recipe published in a blue ribbon winners edition.
I haven't made this main dish casserole in several years but today's rainy weather had me looking for comfort foods. Not only is it a work in simplicity and big on taste but it is economical to boot. I think I might add it back to my rotation. It may also be done in the slow cooker.

Potato and Beef Casserole*
Oven Fried Okra
Cottage Cheese
Florida Seasoned Garlic Pull a Part Bread
Decadent Heath Bar Cake

Potato and Beef Casserole

6 medium potatoes
2 large onions
1 lb. ground chuck
2 cans Golden Mushroom Soup
2 soup cans milk
1 tsp. minced garlic
1 tsp. Worcestershire sauce
salt and pepper to taste

Brown and drain ground chuck. Set aside. Thinly slice potatoes and onions and layer in a sprayed 9x13 inch pan, salt and pepper, making two layers.
Spread browned and drained ground chuck over top of vegetables.
Whisk together soup, garlic, Worcestershire sauce and milk. Pour soup mixture over ground chuck.
Cover tightly with aluminum foil and bake at 350* 2 hours.

So, until tomorrow...........
S~~~

September Seasoning

Ronnie is still on his fried chicken kick so supper last night was his choice.

Buttermilk Fried Chicken
Rice and Gravy
Dressing (Stovetop cornbread flavor)
Butter Beans

I cheated on the dressing by using Stovetop, cooked by package directions and adding a 1/2 can of Cream of Celery Soup, a small diced onion, extra sage and pepper. Then I turned it into a sprayed 8 inch baking pan and baked it for 20 minutes at 400*. Real homemade dressing is a hours long process in our family, so we only have it at Thanksgiving.

Speaking of Thanksgiving, I posted the pumpkin pecan bars earlier in the week and failed to mention my recipe for pumpkin pie spice. My family loves anything pumpkin, so, long about this time every year I start looking for different ways to fix this gorgeous fruit. While, I am not fond of the store bought pumpkin pie spice, somehow it always seems bland to me, I am a fan of the convenience of having this blended spice on my shelf. This particular blend contains all those spices that I love in the fall. It is a touch heavier on the nutmeg, which is a favorite of mine. I just mix up a double batch early in September and have it handy throughout the upcoming holiday season. If I haven't mentioned Penzey's spices lately, now is a great time, www.penzeys.com.


Pumpkin Pie Spice

8 tsp. ground cinnamon
4 tsp.ground ginger
2 tsp. ground cloves
2 tsp. ground nutmeg
1 tsp. ground ginger
Combine all ingredients. Store in an airtight container.

So, until tomorrow..........
S~~

Cool Nights and Home Cooking

Supper last night was a variation of a recipe that has been around for quiet a while that everyone raves about from time to time online.
The Ingles had nice chuck roasts on sale, so I picked up a nice sized one on Sunday for a slow cooker meal this week. I love coming home to the smell of supper cooking. I seem to use my slow cooker more in the fall/winter months than spring/summer months for whatever reason.
Anyway, the original recipe simply has the seasoning packets and a 1/2 cup of water. While this is a good roast, last nights roast was wonderful. Give it a try and let me know what you think.

Supper last night:
To Die For Beef Roast (modified)*
Creamed Potatoes
Carrots and Peas
Cole Slaw
Biscuits

To Die For Beef Roast (modified)

1 medium size beef roast
1 packet brown gravy mix
1 packet ranch dressing mix
1 packet Italian dressing mix
1 cup vegetable stock (Kitchen Basics - in a carton) may sub beef stock, broth or consomme
1 can beef consomme
1/2 cup dry red wine
1 tsp. Worcestershire sauce
1 tsp. rosemary
1 tsp. pepper
1/2 tsp. celery seed

1 large onion - sliced in 1/2 inch slices or wedges

Optional:

baby carrots
small potatoes
mushrooms

Add the onion and any other vegetable you use to the bottom of the crock pot. Place roast on top of vegetables.
Mix broth, consomme and red wine with seasoning packets, Worcestershire sauce, rosemary, pepper and celery seed. Pour over roast.

Cook at medium heat 8 hours. I never worry too much about over cooking this roast. Mine has been in as long as 10 hours and it was fine.

So, until tomorrow........
S~~

Grilling Again

In the waning days of summer I feel like we need to be outside as much as possible. I love to grill then sit out on the deck with the candles burning and the music playing. Sometimes we talk sometimes we just sit quietly for minutes at a time.

Supper tonight was:

Citrusy Chicken*

Parmesan Thyme Couscous

Corn Pudding

Green Beans

Honey Wheat Bread

Paula Deen's Creamy Pumpkin and Pecan Bars*

This chicken was so tender and moist. Great flavor too. I think I will mix several batches of the marinade and chicken in freezer bags to have ready for a handy freezer meal. Just take it out of the freezer and refrigerate in the morning and cook at 400* for about 45 - 60 minutes covered when I get home from work.

Citrusy Chicken
4 boneless skinless chicken breasts
1 lemon, juice of
1 lime, juice of
3 Tbsp. olive oil

1 tsp. minced garlic
1/2 tsp. dried oregano

1/2 tsp. dried thyme leaves
1 tsp. chili powder

1 Tbsp. agave syrup (may substitute 1 tsp. brown sugar)

Place the chicken in a plastic ziploc bag.
In a small bowl, combine juices, oil, herbs and spice.
Mix well.
Add to chicken in bag and turn to coat.
Marinade at least 30 minutes, the longer the better.
On a prepared grill, cook chicken over medium high heat until done.

NOTE: I hesitate to list a cooking time here. It depends on how high the heat is, how thick the chicken is, was it room heat or cold when placed on the grill.......

I always bring my meats to room temp before cooking, they cook much more evenly.

Usually chicken breasts take 7-8 minutes on the first side and 5-6 on the second side. This would be for regular thickness, not the thin and fancy ones, they are much too thin to grill well.

Paula Deen's Creamy Pumpkin and Pecan Squares

1 box yellow cake mix

1/2 cup (1 stick) butter- melted

1/2 cup chopped pecans

1 large egg, lightly beaten
1 (8 oz) package cream cheese- softened

3 large eggs

1 cup canned pumpkin

3/4 tsp. pumpkin pie spice
1 (16 oz) box confectioners sugar

Whipped cream (optional)

Ground cinnamon (optional)

Preheat oven to 350°F. Lightly grease a 13x9 inch pan.
In a medium bowl, combine cake mix, butter, chopped pecans, and 1 egg. Press mixture evenly into bottom of prepared pan.
In a medium bowl, beat cream cheese and 3 eggs with an electric mixer until creamy. Beat in pumpkin and pumpkin pie spice. Gradually beat in confectioners' sugar until mixture is smooth. Pour over prepared crust. Bake 35 minutes. Cut into squares to serve. Serve with whipped cream and lightly sprinkle with cinnamon, if desired.

This was decadent. A perfect fall dessert. The only change I made was add 2 tsp. of my homemade vanilla to the filling. In the future I might pre-bake the crust for about five minutes before spreading the filling and then continue baking.

I really think the sugar could be cut a bit also, a full box is a bit much. I think 2/3 of a box might be plenty.

So, until tomorrow.........

S~~~

A Simple September Sunday

Today was just simple. I love that word. I love simplicity. I love clean straight lines. My house reflects the same. Lots of khaki, white and navy.

I haven't always wanted simplicity, after all, I was a child of the 70's with all the psychedelic hues and bright colors. I lived through the 80's with the mauve and florals that gag me now. Worked so hard through the 90's that I'm not sure what fad happened then. Now in 2009, I just need clean, neat and orderly.

So supper tonight was a work in simplicity.

Crispy Parmesan Bites w/ Veggie Dip

Shrimp Scampi*

Baked Potatoes

Crusty Bread

Shrimp Scampi

1 lb medium shrimp - raw and deveined (either shelled or not your choice)

1 stick butter

1/2 cup dry white wine

2 tsp. minced garlic

1 tsp. dried thyme leaves

1 Tbsp. pepper

1 tsp. celery salt

1 tsp. Old Bay

1/4 cup chopped parsley ( may sub 1/8 cup dried parsley)

Melt butter and add wine, garlic, seasoning and herbs. Stir in shrimp coating well with the butter mixture. Bake at 400 approximately 12-15 minutes if frozen, 10 if fresh or thawed. Stir after the first 5 minutes. Be careful not to over cook. They are done as soon as they are pink.

So, until tomorrow..........

S~~~

Just Rambling

http://www.amazon.com/W%C3%BCsthof-Gourmet-2-Inch-Cheese-Knife/dp/B0000DJYYP/ref=sr_1_17?ie=UTF8&s=home-garden&qid=1252423261&sr=8-17

This was my Labor Day purchase. After all, shouldn't we reward our labor on Labor Day?

I love kitchen gadgets, my husband would tell you it is a sickness. I love the feel of having the perfect tool for the job.

Another favorite kitchen gadget is my avocado masher:

I picked this one up a while back at Williams Sonoma. I just checked their site and it apparently isn't available there anymore. Should you happen to come across one don't hesitate to buy it, I use it for so many things besides guacamole.

Another obsession of mine is office supplies, especially pens, my husband and co-workers would tell you this is a sickness. My perennial favorite pens are extra fine point Pilot brand. Currently I am using the Precise V5 RT.

http://www.pilotpen-store.com/product_detail.asp?T1=PIL%20PV5R-GRN

As a general rule green isn't one of my favorite colors but I love using a green pen. The ONLY time I will use a black pen is on legal docs.

I will also only use one brand of highlighters as well.

http://www.sharpie.com/enUS/Product/Sharpie_Accent_Highlighter_Liquid_Pen_Style.html

Coral is my color of choice here, but I use the others in the package too, as color coding is yet another obsession.

The back to school sales always fuel my need for office supplies.

So, Until Tomorrow..................

S~~~

Happy Labor Day

The last holiday weekend of the summer.............
We can already feel the change in the air, see slight color in the hills and notice the lengthening of the shadows. Summer of '09 will just be a sweet memory in a few weeks. Fall is coming on fast so we need to grasp every second of summer possible.

Our labor day was near perfect. We did the things we love, shot the guns, grilled out and had supper on the deck, sat around the fire pit listening to music, relaxed in the hot tub and enjoyed that feeling that only comes when you have extra time. Normal weekends fly by as we try to catch up from the work week, but the three day weekend has a completely different dynamic. Love that extra day.

Supper tonight was a bit on the traditional side:

Morning Glory Burgers (2/10/2009)
Potato Salad
Baked Beans
Roasted Corn on the Cob
Apple Crisp

As I was making the potato salad I was thinking how odd it was that I have had 2 different people ask me recently about the "secret" to perfect boiled eggs. For at least the last 20 years I have used the no boil method:
Bring eggs to a boil and remove from heat. Cover with a tight fitting lid and let sit 15 minutes for hard boiled, 12 minutes for medium and 10 minutes for soft boiled. Rinse with cold water until cool enough to peel.
A tip that I just love for easy peel eggs is to add a tablespoon of salt to the water before it boils. Adding vinegar to the water accomplishes the result. Salt is easier for me as it kept beside the cooktop.

Hoping your Labor Day was as perfect as ours.

So, Until Tomorrow...........
S~~~

Remember Me ???

I have been an unreliable blogger lately. I have a bunch of honest excuses, computer problems, lack of motivation, etc............................ but the real reason is that Ronnie and I had a few days off and I just needed a break from a computer for a bit. At work the lions share of my work is done in front of a computer and most nights I come home and bo up in front of the kitchen laptop. I was on computer overload.

Anyway, I am back and looking forward to transitioning back into fall cooking. Admittedly, fall isn't my favorite season, I always seem to think of it as the harbinger to winter, but fall foods are true comfort foods. Soups and stews, roasts, hearty pasta dishes, chicken and dumplings, prune cake and carrot cake are all dishes that I associate with the cooler temps.

I have a favor to ask of you. Have you tried the "Coon Hunters Cake" at Moon Doggies on the 5 lane in Marion? For those of you not from Marion, it is a simple yellow cake with a pineapple topping. Last week I tried to re-create this cake and I was close but not quite there yet. It is really good and I would love to make it at home if anyone has a recipe.

For supper tonight I tried a new recipe, zucchini lasagna. We really enjoyed it. Give it a try and let me know what you think.

Zucchini Lasagna*

Tossed Salad

Honey Wheat Bread

Zucchini Lasagna

2 1/2 cups zucchini- sliced 1/4 inch thick (about 2 -3 zucchini)
1 lb. ground chuck

1 small cup onion - chopped
1 - 6 oz.- can tomato paste

1 - 8 oz. can tomato sauce
1 garlic clove - minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme

1 teaspoon brown sugar
1/4 cup water
1/8 teaspoon pepper
1 egg - beaten
3/4 cup cottage cheese

1 cup mozzarella cheese - shredded (divided)

1 teaspoon flour

Cook zucchini until tender, drain and set aside. Brown ground beef with onions, drain. Add next 9 ingredients and bring to a boil.
Reduce heat and simmer uncovered about 10 minutes.

In small bowl slightly beat egg.
Add cottage cheese, half of shredded cheese and flour.
In (1 1/2-qt.) casserole arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.
Bake uncovered at 375 * for 30 minutes.
Sprinkle with remaining cheese. Bake 10 minutes longer.
Let stand 10 minutes before serving.

So, until tomorrow...............

S~~~

Decoration Day 2009

I was born a Robinson, raised a Robinson and will always be proud to carry the Robinson name.

For at the last one hundred years or so the Robinson's have gathered near the South Toe River in Yancey County, N.C. on the fourth Sunday in August for what is known as "Decoration". Truly a decoration it is, families come the distance to not only decorate the graves of their loved ones but to celebrate their mountain heritage, and eagerly connect with family they haven't seen since last August. When you are a Robinson, (or married to one) this is how you spend the fourth Sunday in August.

My grandparents, Wilburn and Doskie Gragg Robinson had 6 children - Marvin, 1912, Lavada, 1914 - 2008, John (my Daddy) 1926, Dale, 1928-2001, Thelma 19xx and Hazel 19xx. ( I know the birth date of the youngest 2 girls but I won't post). Three of the four living children were in attendance, the fourth came to NC to attend but had an emergency and had to return to Georgia on Saturday. Six of the 12 living grandchildren attended.

After visiting the Robinson Cemetery we came back down Highway 80 to our families cabin for dinner. (Yes, remember it is breakfast, dinner and supper.) I could not begin to tell you how much food there was, as always it was an abundance.

I heard my cousin Catherine say that everything she brought was one of her Mother's recipes. I thought this was the greatest tribute to Mary Nell, her Mother, who to my knowledge never missed a decoration day as long as she lived. Not only was my Aunt Mary Nell a wonderful cook, but she was the keeper of the family history. She did a incredible job of documenting the Robinson family history for which I will always be grateful.

After dinner we continued on down Highway 80 to visit (and decorate) my Grandmother's grave. Oddly, my grandparents are buried in different cemeteries. My Grandfather is buried with his parents (Mitchell and Katy Robinson) at the Robinson Cemetery in Yancey County and my Grandmother is buried with her parents (William and Mary Simmons Gragg) in the Simmons Cemetery on Buck Creek Road in McDowell County.


The photo posted above is just a handful of us that made the pilgrimage on this fourth Sunday in August.

From my perspective, it was a perfect day.



So, until tomorrow..........

S~~~

Movie Night

It's a stormy night on McCanless Creek.

Ronnie didn't practice tonight so we are planning to watch a movie. It was one we started to watch back in June but somehow managed to get sidetracked. Gran Torino with Clint Eastwood.

Supper was a bit on the comfort food side. We have been wanting lasagna for a couple of weeks. Since I got home a few minutes earlier than usual I thought tonight was a perfect time for it. We have decided we actually prefer our lasagna with cottage cheese instead of ricotta, but feel free to substitute.

Lasagna*

Tossed Salad

Honey Wheat Bread w/ roasted garlic butter

Lasagna

9 lasagna noodles - no boil
1 -26 ounce can Del Monte 4 Cheese Spaghetti Sauce(tonight I added 1/2 lb. browned ground beef, 1 tsp. Worcestershire and 1 tsp. brown sugar)

2 cups cottage cheese

3/4 cup sour cream
1 egg
3/4 cup Parmesan cheese

2 tsp. onion powder

1 Tbsp. dried parsley
12 oz. mozzarella cheese - sliced

Cover the bottom of a 9x13 glass dish with a thin layer of sauce. (I did this before I added the ground beef)

Mix cottage cheese, sour cream, egg, Parmesan cheese, onion powder and parsley in a bowl.

Layer 3 lasagna noodles over sauce
Spread 1/3 cheese mixture over noodles.
Add 1/3 of the sauce.
Lay 3 mozzarella slices over top
Repeat twice.

Bake at 375* for about 1 hour. Remove foil and bake 10 additional minutes.
Top should be light brown and bubbly.

So, until tomorrow........

S~~~

We Still Miss You, Frances

Today was a great day at work. We had lunch with a dear friend, Frances.
Frances worked with us at Accents on Asheville for a few years. When she came to us she had recently taken early retirement from Wachovia, where she was a manager. She was just looking for something part time and we desperately needed full time. I think she took pity on us, she took the full time position. She immediately became indispensable to us. From that first February day that she walked into our office we felt like we had known her forever. She did anything and everything we asked of her. She took care of us on a professional level, answering phones, handling our airport transfers, entering info into the system (at the speed of light), filling in when we were short on guides, running a multitude of errands and so many other jobs I can't list.
She also took care of us on a personal level, making sure we had lunch when we were too busy to leave, finding my stuff, (I am NOT a finder, she even had to locate my stapler on one occasion), making our excuses when we missed appointments like dental cleanings, etc. and being an all around best friend to Michael, Deb, Cyndi and myself.
It was a sad day when she left us to take real retirement and relocate to Athens, Georgia. In her own very dear way she left on firm footing and we will always be thankful for the time she gave us, but we will ALWAYS miss her.


Supper tonight was quick since I felt like I spent the entire night in the kitchen last night.

Oven Fried Talapia*
Buttered Little Red Potatoes
Broccoli Teriyaki (not a great choice with fish)
Hushpuppies


Oven Fried Talapia

1/2 cup milk
1 tsp. apple cider vinegar
2 tablespoons whole grain mustard
Mix and let set aside at least 15 minutes.

1 cup cornmeal
2 tsp. salt
2 tsp. onion powder
2 tsp. garlic powder
2 tsp. paprika
1 tsp. thyme leaves
1/2 tsp. cayenne pepper
1/2 tsp. sugar

Mix milk, vinegar and mustard and let set for 15 minutes.
In a zip lock bag mix cornmeal with all the seasonings.
Dip fish fillets in the milk mixture and then in the cornmeal mixture.
Cover a baking sheet with foil and coat with vegetable oil. Place fillets on prepared pan and place in a 400* oven.
Bake for 10 minutes, turn and bake an additional 5 minutes or until fish flakes easily.

So, Until Tomorrow.............
S~~~

A Late Supper For Us

After fluffing off supper last night with a frozen pizza (Ronnie bet I wouldn't blog about that), I thought I should maybe redeem myself tonight.

I had seven beautiful red and yellow sweet peppers from our garden that I didn't want to waste, so I thought of stuffed sweet peppers. It has been years since I made these so I went in search for a recipe. I found multitudes that were not exactly what I was looking for, so, I used the closest one and added what I thought to be the missing ingredients. The best thing is I was reading that they freeze well, so I made a few extra for the freezer.

The problem that I have is that I made the rookie mistake of not reading the recipe all the way through. Cook time is 90 minutes plus an additional 15 uncovered. I am using convection which hopefully will speed up cooking time a bit. Keep in mind I got home at 6:10, saw Ronnie and the "babies" for a few minutes, changed into my play clothes and got in the kitchen at 6:40. I think the peppers will be done somewhere around 9:30. Now, don't get me wrong, we are accustomed to a late supper just not 9:30.

So at some point tonight supper will look like this:

Stuffed Sweet Peppers*

Creamy Rice

Lima Beans

Sugar Glazed Carrots

Stuffed Sweet Peppers

4 sweet bell peppers - halved- seeds and ribs removed
1 lb. ground chuck
1 - cup cooked rice
1- sweet pepper - diced
1- onion - diced
2 - garlic cloves minced
1 Tbsp. Italian seasoning

1 tsp. chili powder

1 tsp. celery salt

1 tsp. Worcestershire

1 Tbsp. pepper

1 egg - beaten
1/8 cup Italian breadcrumbs

1/8 cup Parmesan cheese

plain spaghetti sauce (jarred or homemade)
sharp cheddar cheese -shredded

Preheat your oven to 375*F.

In a large bowl combine ground chuck, rice, minced sweet pepper, onion, garlic, Italian seasoning, chili powder, celery salt, Worcestershire sauce, pepper, egg, bread crumbs and Parmesan cheese.

Using a 1/2 cup measuring cup - measure out a 1/2 cup meat mixture for each halved pepper and fill.

Place peppers in a baking dish and cover with your favorite jarred or homemade spaghetti sauce (about 1 cup per pepper half).

Cover and cook 90 minutes. Remove from oven and uncover. Sprinkle shredded sharp over top of peppers and return to oven uncovered an 15 additional minutes.

So, until tomorrow...........

S~~~

Supper at the Wild Moose

Tonight we started out to supper thinking we might go to Fatz. (Should we really eat at restaurant called Fatz?) We turned onto I-40 East and remembered the Wild Moose in Old Fort. So, we turned around at the next exit and headed West to Old Fort and the Wild Moose Cafe.
Boy howdy, we sure are glad we did. This was our second visit and won't be our last.
From the house made blue cheese dressing (Ronnie had the not house made raspberry vinaigrette and he thought it was really good.) to the incredible grilled catfish, everything we had was wonderful. Mostly organic offerings that also include prime rib, trout, shrimp, ribeyes, and other choices that I can't remember.
Tonight's special was one entree at full price and the second one half price.
Next time you find yourself hungry in Old Fort give the Wild Moose a try. You won't be sorry.

So, until tomorrow........
S~~~

Grocery Shopping

Where do you usually grocery shop? I would love to have Harris Teeter back. It was without a doubt my favorite grocery store, but about 20 years ago they decided Marion was not a profitable location and closed. So, that left us with Ingles and BiLo and a few years later Food Lion came along. I generally shop at the Ingles, I find the BiLo to be a bit more expensive and Food Lion to be much more expensive. My location of choice is Ingles in Black Mountain. Newer and much nicer than our Marion store, with the added convenience of being right off interstate as I drive home from work.

When we travel I make it a point to shop different grocery stores. When we visit Lacy I love to go to the Wegman's. It is a shopping experience par excellence. A toy store for cooks. When I traveled to Atlanta back in the old Fantasy Travel days I always tried to get to the Kroger. In Florida I like to hit Publix and Albertson's. I love the Piggly Wiggly in Charleston. Even on Edisto Island (hello Frances) the Piggly Wiggly is the place to see and be seen.
Then there is the high end selections, Fresh Market, Earthfare, Green Life, and in other areas Whole Foods. Do I need to tell you that I love all of these stores? Of course, last but far from least we have the Super WalMarts. I do like the grocery section in these stores, but the very best part of shopping here is that one stop does it all. Saves me time and perhaps a bit of money to boot.
Oh, oh I almost forgot, Aldi. I really do like Aldi, quality products, low prices, but limited selection.

Anyway, I said ALL that to say that this past weekend we shopped BiLo and I picked up some nice chicken breast halves for $0.99 a lb. So, supper tonight was:

Shredded Barbeque Chicken Sandwiches*
Barbeque Slaw
Bread and Butter Pickles (Aldi)
Parsley Potatoes

Shredded Barbeque Chicken

4 chicken breasts
4 cups water
1 bay leaf
1 tsp. pepper
1/2 tsp. chili powder
1/2 tsp. celery seed
1/2 tsp. cayenne pepper or red pepper flakes
1/2 tsp. salt

Cook 6-8 hours on low heat in slow cooker. Cool chicken and remove skin and bones. Shred chicken and place in a 3 quart sauce pan.

Combine:
1 cup catsup
1 Tbsp. (heaping) grape jelly
1 Tbsp. brown sugar
1 Tbsp. cider vinegar
1 Tbsp. lemon juice
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 tsp. ground black pepper
1 tsp. minced garlic
1 tsp. chili powder
1/2 tsp. salt
1/2 cup water (or strained broth)

Pour over shredded chicken and heat through. Serve on toasted rolls with pickles and slaw.

So, until tomorrow...........
S~~~

A Vote for Sissy and Texas Hold 'Em

There is a really sweet contest on line over at Cutest Dog Competition. Seeing as how Ronnie and I both get silly over our babies, we of course had to enter Sissy. I would love it if you would click the link below and vote for her.
At any rate, even if you just want to see some precious dogs this site is for you!!
(You can vote once a day).

http://www.cutestdogcompetition.com/vote.cfm?h=A0D55ADC6B6F8FE37C456FAE451CFF21

Tonight is poker night at our house. We are expecting about 10 people for Texas Hold 'Em. We always have such a good time. It doesn't even matter if I lose. Yeah, right!!!

I made cheese wafers as one of the snacks tonight. It has been years since I made them and I had forgotten how good they are. It used to be I never had a party without cheese wafers or cheese straws. To be perfectly honest Mother usually made them for me. I mean it is the Southern thing to serve isn't it?

Krispie Cheese Wafers

2 sticks soft butter
2 cups grated sharp cheese
2 cups plain flour
2 c. Rice Krispies
1/2 t. salt
1/2 t. garlic powder
1/2 t. cayenne pepper
1/2 tsp. sugar

Soften butter and cheese. In mixer add butter, cheese and all other ingredients. Roll into little balls and place on ungreased cookie sheet. Press with a fork. Bake at 325 degrees for 25 to 30 minutes.

So, until tomorrow........
(wish me luck tonight)
S~~~

My intention was to get back and put up a supper post last night but time just somehow got away from from me. I fixed Ronnie's favorite for his birthday:

Soup Beans
Cole Slaw
Fried Potatoes
Cornbread
Cheesecake w/ Cherries

Tonight in my on going quest to economize supper was:

Tacos/ Taco Salad
Cheesy Rice and Beans* (Rice from Sunday - Mixed beans from last night)
Guacamole and Tortilla Chips

Cheesy Rice and Beans

1 small onion - chopped fine
1/2 bell pepper - chopped fine
1 tsp. garlic
2 cups cooked pinto, great northern or mixed beans
1/2 cup cooked rice
1 cup shredded cheese
1 tsp. hot sauce (or to taste)
1 tsp. pepper
1 tsp. cumin
1/2 tsp. salt
1/2 tsp. sugar

Cook onion and bell pepper in 1 tsp. vegetable oil until tender. Add the garlic and continue to cook for an additional 2 minutes over medium heat.
Add remaining ingredients and heat through. You could also turn into a sprayed 2 qt. casserole and cook at 350* for 15 minutes.

So, until tomorrow...........
S~~~

Happy Birthday Ronnie

I married the most talented, hard working, thoughtful, handsome, emotionally strong yet tender hearted, intelligent man in the world. He is a fantastic husband, an amazing Daddy, a supportive partner and my very best friend.

I don't always make his life easy, quite the opposite I am sure. There have been many ups, a few downs, occasional frustrations and tremendous joys in our 31 plus years. Ronnie has weathered it all and come through with that timid little boy smile that I love so much.

The day Ronnie was born was a typical hot summer day in Yancey County, NC. His Mamaw, Aunt Judy (Jewell to everyone else in the family except Ronnie and Karen and later their families) and his Mother, Barbara were busy canning green beans. His Mamaw remarked to Barbara that she should not even think about having that baby until those beans were canned. Barbara obliged and around 3:00 pm after all the beans were cooling in the jars, her water broke. Ronald Jay was born that night at 8:10 pm.
Sadly, his Daddy was on an aircraft carrier somewhere in the South Pacific at the time. Ronnie's Aunt Judy (Jewell) wired the news to him but somehow communication was dropped and the message reached the Essex without the name of the person it was intended for. The radio operator broadcast the message that said "Bob and baby doing fine, Love, Jewell " the next morning. It was over a week before Ronnie's daddy found out whether he had a boy or a girl.

So, today on this beautiful August 3rd join me in wishing Ronnie a very special day.

Until Later.............
S~~