In the Storm

Ramblings

and no pictures because I haven't replaced my lens yet. I'm going to have to buy a couple disposables for the boys' surprise today - when we go to the Black Hawk simulator on Hunter and the boys get to fly.

I made changed-up spaghetti last night for dinner. It was yummy. I added a diced zucchini, 1/2 large red onion, sliced and halved, a large green pepper, sliced and halved. I also used hot Jimmy Dean sausage instead of hamburger. It turned out yummy.

We are headin' to the pool this morning - shortly - actually. We'll swim; then get some lunch somewhere - probably Baldino's; haven't had subs there in a while. Then we'll head back on post to the simulator.

The boys will be shopping with the troop tonight for this weekends camp out then we'll be going to dinner at Jalepeno's - you know it is Thursday!!!

Somewhere in there they need to make a list and start packing for camp too.

Busy!

Busy Week

I (We) have a busy week. Boy Scouts. Two planned 'Stories of Summer'. The boys have to shop with the troop for the camp out this weekend (Fri-Sun). Jeff has traffic on Sunday and a meeting for traffic. I worked today (and tomorrow, and this weekend. Finished my first paper in my latest class, Marketing, and by the end of the week will have another one done. I'm planning swimming tomorrow and Thursday. One of the surprises for the boys is a Black Hawk simulation 'ride' (along with another boy from scouts, who also goes to our church, and the father is in the same unit HM used to be in. Jeff has to work late both Tuesday and Wednesday. Meals: 1) Yummy Smokey, Spicy, & Sweet Bacon Wrapped Chicken, with Garlic Mashed Potatoes, and Teriyaki Green Beans; 2) Tacos 3) Jalapeno's (on Thursday); 4) good ole' Spaghetti; 5) a new recipe (but I haven't decided which) on Sunday. I have to continue working on the Boy Scout digital book of Camp Rainey Mountain boy scout camp. I really need to finish within the next couple weeks.

I'm sure there is a kazillion other things: like Bible study, and merit badges, and cleaning, and games but you get the picture. We have a busy week!

Stories of Summer

The boys made Strawberry freezer jam this past week. They enjoyed it immensely, especially since it was a huge accomplishment. The made it all by themselves. I just directed. We ended up with 12 pints of jam to enjoy over the coming months. They probably won't last very long (unless I do some rationing). Having made it once now I can see us trying other jams. This was so much fun and I can't wait to indulge. 

Unphotographable

This is a photo I did not take of my EFS 18-55mm Canon lense that is now broke because one of my Georgia Boys knocked my camera off the kitchen table onto my cement tile floors. Said Georgia Boy didn't even tell me about it until I went to take a picture and realized it wouldn't work. Then he says it is his fault it doesn't work and proceeds to tell me what happened. Thanks be to God, it was just the lense ($200) and not the camera ($1200). Needlesstosay, I was not happy. My other Georgia Boy, in all his anger (because they both weren't doing what they were supposed to be doing when it happened; and they were messing with each other when it happened; it just happened to be my one Georgia Boy over the other who knocked it off), even said I love my camera more than them. Never. Not. Well, maybe. I;m just kidding. Ok, not! I mean, not that I love my camera more than my Georgia Boys. You understand? Oh! Not?

Philly Cheese Steak

Here is another 'new' recipe that I have recently made. It was apart of my run of new recipes during the last two weeks. This was a big hit. Jeff helped make it too!

Philly Cheese Steak

Oil, For Sauteing

1 whole Large Vidalia onion, halved and Sliced Thin

1 green pepper, sliced thin

3 Tablespoons Kikkoman Teriyaki & Marinade Sauce

2 pound deli roast beef, sliced thin

1 jar (8 Oz. Jar) Cheese Spread

4 whole Soft Sandwich Rolls

1. Add oil to a large non-stick skillet. Sautee onions and green peppers and 2 tablespoons of Kikkoman Teriyaki Marinade & Sauce until onions are soft.

2. Add the sliced meat and cook until meat browns slightly; add remaining 1 tablespoon of teriyaki sauce and stir to combine.

3. Place cheese on the meat and stir until melted, mixing meat, onions and cheese together.

4. Scoop meat mixture onto sandwich rolls.

Note: Freeze meat slightly first for easier slicing.

Real Men Eat Quiche

Real Men Eat Quiche. Or so I found out when I made this yummy quiche with potato crust the other night for dinner which I served with a salad with warm bacon dressing. My Hoosier Man and Georgia Boys devoured this with only a sliver left in the pan. Enjoy!

 

 

Green Chile and Ham Quiche with Potato Crust

Butter

1 1/2 - 2 russet potatoes, sliced very thin

1 tsp olive oil

1/2 sweet yellow onion, diced

1 cup of ham, diced

1 can of whole green chiles, diced

1 medium zucchini, diced

1/4 cup of cotija cheese

7 eggs, beaten

1/4 cup of milk

Kosher salt and freshly cracked pepper, to taste

Preheat the oven to 375 degrees. Coat a glass pie dish with butter. Layer thin slices of potato all over the edges and bottom of pan, overlapping them. Brush potatoes with olive oil and season with salt and pepper, and bake in the oven for 7-10 minutes. Remove from oven and set aside. Heat the olive oil in a large skillet over medium heat, add the onions, and season with salt. Sauté the onions for 5 minutes and add the diced ham and zucchini. Sauté 5 minutes more. Sprinkle the cotija cheese on top of the potatoes then the onion-ham-zucchini mix. Spread the green chile and a little more cheese if desired.

Beat the eggs with the milk and season with salt and freshly cracked pepper. Pour the egg mixture on top of the veggies and ham (You will need to pour carefully, opening holes in the pie to allow the milk/egg mix to drain down). Place in the oven (on a cookie sheet) and bake for 30-40 minutes or until a fork inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing.

Robin Hood and Little John

John and Jarrod received compound bows and arrows for their 13th birthday. They have been able to get their dad to spend a couple evenings already shooting. They are still getting used to the huge change in the size of bow and weight of draw.   My handy Hoosier Man design the 'quiver' to hold their arrows while they are shooting. As you can tell John didn't do so bad. Jarrod worked all the kinks out by the end of the evening and was shooting on target. I think we did it again regarding birthday gifts for the boys - they are a hit.

Blueberry Crumb Cake

I made this for our small group this Sunday. It was fabulous. The recipe is pure PW. This is definitely one of my favorites that I've made. I think I'm going to put a little recipe book together for everyone in my small group with all the recipes I've made and served on Sunday evenings. I think I'll make it for their Christmas gift. Here's the yumminess!

Blueberry Crumb Cake

½ sticks Butter

1 Tablespoon (additional) Butter

¾ cups Sugar

1 whole Egg

½ teaspoons Vanilla Extract

2 cups All-purpose Flour

2-¼ teaspoons Baking Powder

½ teaspoons Salt

¾ cups Milk

2 – 2 1/2 cups Fresh Blueberries

_____

FOR THE TOPPING:

¾ sticks Butter

½ cups Sugar

½ teaspoons Cinnamon

½ cups Flour

¼ teaspoons Salt

______

2 Tablespoon Raw Sugar

Preheat oven to 350 degrees. Combine flour, baking powder, salt, and cinnamon. Stir and set aside. Cream 1/2 stick plus 1 tablespoon butter with sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated but, do not overbeat. Gently stir in blueberries until evenly distributed. Grease a 9 x 13 inch baking pan. Pour in batter. In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake. Bake cake for 40 to 45 minutes, or until golden brown (I baked it for only 35 minutes and it was perfect). Sprinkle with raw sugar. Cut into squares and serve warm.

For Today

FOR TODAY... august 01, 2010 at 9:27 a.m.

 

outside my window... actually on the 6^th floor of the air control tower I see a large cumulonimbus in the distance

i am thankful for... my small group and our study time in the Word and our good conversation afterwords

i am wearing... jeans and a pink western-style top

noticing that... I’ve really been pushing hard on my digital book for the boy scouts

i am reading... The Hunters by W.E.B. Griffin

on my mind... activities with the boys 

pondering these words... more in the less

around the house... thinking I want to swim when I get home from work

from the kitchen... I have no idea

one of my favorite things... an evening cup of coffee during small group

i'm creating...  stories of summer album, family recipe book...Camp Rainey Mountain album for the troop

 a few plans for the rest of the week... swim, bowling with the boys, pick up a badminton set, jacks, pickup sticks, and water guns, make freezer jam, school uniforms

toward a healthier me....more vegetables, more fruit

Shrimp and Grits

Hoosier Man and I went on a date a couple months ago to a little Dockside Restaurant on the river on Tybee Island. We had a delightful Shrimp and Grits appetizer that was also divine. So good that I wanted to try and recreate it as a meal for our family. I think I nailed it. I didn't get a picture of the yumminess but this is really simple. Enjoy!

Shrimp and Grits

14 oz. bag of thawed shrimp, peeled, deveined, and tails removed

1 tsp. Cajun spice

2 T butter

2 C. heavy cream

1 tsp. Cajun spice

½ tsp. chipotle red pepper

½ tsp. cayenne red pepper

Grits, prepared according to package directions

Gently mix in the Cajun spice with the thawed shrimp. In a heavy skillet, on high heat melt the butter and dump in the shrimp. Saute for 2 minutes. Remove the shrimp from the skillet to a bowl.

Turn heat down to med-med/high. Pour in the cream and remaining spices. Stir until thickens (Note: it thickens a little bit but it isn’t like a heavy sauce unless you add some water/flour or water/cornstarch), about 15 minutes. Cook the grits at the same time. Taste the sauce for desired spiciness and return the shrimp to the pain and turn to low for a couple minutes, stir gently.

Serve the grits in a bowl, spoon shrimp and sauce over grits. I paired this with a Caesar Salad and homemade Caesar dressing and Fresh Green Beans sautéed in butter and garlic.