Puff Pastry Cinnamon Rolls

Makin’ It Easy…..

Hey my dear readers….I know you are busy with prep for Thanksgiving Dinner….so how about an easy-peasy, quick, delicious, warm cinnamon roll for Thanksgiving Day breakfast?   You know…throw these together and pop in the oven so the family has […]


Thanksgiving Dinners and Carving The Bird

My dear readers, I love Thanksgiving Dinners! I have made 3 Thanksgiving Dinners in the last couple weeks and will be making a 4th on the Wednesday before Thanksgiving and I love carving the Turkey. Some people do not like […]

Moroccan Chicken

Moroccan Chicken

Moroccan Chicken…so easy to make in the crock pot while you are busy with Holiday “Stuff”! Thanksgiving is next week and many of you are planning big dinners….including my massage therapist!   I needed to visit her last Saturday….I think […]


Bring On The Potatoes!

Bring On The Potatoes! And the onion And the carrots And the celery Add a little cream and you have soup! Particularly Potato Onion Carrot Celery Soup to be precise.   When it is “BABY IT’S COLD OUTSIDE” ….it is […]


November Thoughts And Smiles!

November Thoughts And Smiles! Only Daughter sent me this pretty Thanksgiving Greeting tucked away in my birthday card and I love her thoughtfulness! She is definitely a keeper!  November holds a special place in my heart for many reasons.  November […]


Makin’ It Easy…..

Puff Pastry Cinnamon Rolls

Hey my dear readers….I know you are busy with prep for Thanksgiving Dinner….so how about an easy-peasy, quick, delicious, warm cinnamon roll for Thanksgiving Day breakfast?  

You know…throw these together and pop in the oven so the family has something ooey-gooey to start the day …and you will enjoy it too. 


Let me start with the simple ingredients that you most likely have in your pantry or freezer at this very minute.  I mean, this is that easy.

2015-11-24_09.30.33[1]All you need is Maple Syrup….check! Brown Sugar…check! Pecans…check! Butter…check! Cinnamon…check! and last, but not least …Puff Pastry…check! AND one hour of your time, start to finish…and you know most of that time is taken up with the most irresistible smell in the whole wide world….cinnamon and bread baking!  Yum-my!


I mean, these are soooooo good and easy, that you may want to make them for a special week-end breakfast for your family!


The convenience of using the puff pastry really saves time and I really like the lightness and crispiness of this dough.  


Of course, you are free to make your own from scratch yeast dough….there is certainly nothing wrong with that tried and true method of making cinnamon rolls.  


Personally, I get a satisfaction out of the kneading, rising, punching down, rising, rolling and spreading with butter, cinnamon, and sugar, the cutting and rising and baking the dough…..well, you get the picture.


BUT, for a quick cinnamon roll….this recipe works great!


And modify this to your family’s taste.  Want raisins?  Add them!  Want walnuts? Add them! Want diced apple?  Add them! That is what is great about this basic recipe..you can make it your own.


Below is the handy dandy printable recipe….but this is so “Makin’ It Easy” that you can memorize it easily!

Don’tcha just luv it?

AND if by chance you have too many pecans left over in the muffin tin….just pop them in the oven for candied pecans….always thinking…yep, I am! 😉


Have a great Tuesday my friends and try not to stress to much and enjoy the upcoming holiday!!





Puff Pastry Cinnamon Rolls
Quick and easy for that special week-end or Holiday breakfast!
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  1. 2/3 cup pure maple syrup
  2. 1/4 cup light brown sugar
  3. 12 tablespoons butter
  4. 2 teaspoons pure vanilla
  5. 1 cup pecans, coarsely chopped
  6. 3 tablespoons butter
  7. 2 sheets frozen puff pastry, thawed at room temperature for about 40 minutes
  8. 1/2 cup white granulated sugar
  9. 2 teaspoons cinnamon
  1. Preheat your oven to 375 degrees and grease a 12 cup muffin tin with cooking spray
  2. While the oven is heating...make the syrup mixture by combining the maple syrup, 1/4 cup of brown sugar and 12 tablespoons of the butter In a medium sauce pan
  3. Bring the syrup mixture to a boil and let cool for a few minutes before adding the vanilla
  4. Place pieces of pecans in the bottom of each of your muffin cups....and then add about 2 tablespoons of the syrup mixture (don't worry if you have left over syrup, pour it in a cup as it makes for a great addition to your cinnamon roll when serving)
  5. Using the same sauce pan...melt the 3 tablespoons of butter and let the butter start to brown just a bit....not too much
  6. When the butter has foamed up...set it aside and allow to cool a bit
  7. While the butter is browning....this is a good time to mix up the 2 teaspoons of cinnamon and 1/2 cup of white sugar (I use the measuring cup for a bowl)
  8. Unfold both sheets of puff pastry and brush each sheet with about 1 1/2 tablespoons of the cooled butter
  9. Sprinkle the sheets with the cinnamon/sugar mixture,
  10. Starting with the longest side, gently roll the puff pastry sheets away from you ending with the seam on the bottom ( I like to roll tightly so the roll will stay together and not flop over) and now you should have two rolls of dough and if you keep the ends tucked in while rolling...you should have nice even rolls
  11. Slice each roll in half and then into 3 equal pieces which will make each of your cinnamon rolls approximately 1 1/2 inches wide, (6 cinnamon roll spirals to each roll of puff pastry) You should now end up with 12 cinnamon rolls
  12. Place each roll, spiral side up, into each muffin cup, gently nestle the spirals into the syrup mixture
  13. Place the muffin pan on a sided cookie sheet lined with parchment paper because the syrup mixture tends to boil over the sides of the muffin tin and bake for 25-30 minutes or until the tops of the rolls are starting to show color. (the bottom when inverted will be darker)
  14. Allow to rolls to cool in the pan for about 5 minutes before inverting onto a plate lined with parchment paper (less mess this way)
  15. I find it easier to assist the syrup and pecan mixture that remains in the muffin tin by spooning it onto the cinnamon rolls because the syrupy sauce does not always come out of the tin easily
  16. Heat the reserved syrup if it has cooled too much and drizzle it over the cinnamon rolls before serving if desired.
  1. Do not leave your rolls in the oven too long...always remember that there are nuts and a syrup mixture on the bottom and you don't want them to burn...so don't judge the tops of the rolls as not done enough, because when you invert the rolls, the bottoms will be darker. :)
  2. If you do not want the extra spooning sauce after baking your rolls....just reheat and serve it over pancakes or french toast.
Me and My Captain http://www.meandmycaptain.com/




Thanksgiving Dinners and Carving The Bird


My dear readers, I love Thanksgiving Dinners!

I have made 3 Thanksgiving Dinners in the last couple weeks and will be making a 4th on the Wednesday before Thanksgiving and I love carving the Turkey.

2015-11-11_16.04.34[1]Some people do not like to carve the turkey, but sort of tear it into pieces and pour gravy over the pieces and serve. There is nothing wrong with that… but I am here to tell you that carving a turkey is really not that difficult.

2015-11-11_16.55.24[1]Yes, the Captain and I have already had 3 Thanksgiving Dinners ….with one more to come on this upcoming Wednesday.  

2015-11-11_17.47.22[1]We have entertained friends who are traveling on Thanksgiving Day and friends who just need friends to sit down with…. and friends who may or may not be with us next year.  

2015-11-11_16.09.49[1]You see, my thinking is that Thanksgiving is not a certain day on the calendar, but any day one can gather together and enjoy good food and be thankful.

2015-11-11_17.48.50[1]Plus, the Captain is flying on Thanksgiving Day and I will be eating left overs and watching football games ….and talking to family members in distant states and, well,…. just having “me time”!

I most likely won’t even dress. Perhaps I will lounge around in my jammies and read, or play with the dog or watch Christmas movies and just…just hang out. 😉

2015-11-11_17.47.42[1]Please don’t feel sorry for me….I am truly blessed.  I will thoroughly enjoy this completely peaceful and uneventful day… and we have certainly had our wonderful moments with our previous Thanksgiving Dinners this month. The upcoming intimate dinner on Wednesday with my Captain will top off a wonderful Thanksgiving Season! 😉

2015-11-11_16.10.38[1]Because I have heard a comment or two at the previous dinners regarding carving a turkey…I thought this might be a good time to share with you how I carve a turkey….so below are the steps I use.

Please don’t start carving your turkey the minute you take it from the oven. Allow the bird to rest for at least 20 minutes to allow the juices to settle in the bird.  Believe me it does make a difference in a moist or dry turkey. Another way to assure you of a moist turkey is to cut the dark pieces before slicing the white pieces of the bird. The dark pieces will stay moist longer than the white.

While the turkey is resting, assemble your tools for carving including a large freezer zip lock bag that you have labeled “Bones for Stock”.  This is for the left over bones and pieces of meat after the carving is done…. that is if you intend to save them for making delicious turkey stock.  Believe me, you don’t want to stop carving your turkey to wash your hands to retrieve a baggie. 

First your knife must be very sharp and allow yourself plenty of room to get your elbows up and out as you prepare for carving…and use a large cutting board that hopefully has a few grooves to catch any juices.  This allows you to keep your working space less messy.  And lastly, have your platter close to your cutting board.

Step 1: Cut the band of skin holding the drumstick or cut the string if you have trussed the legs together. The key in removing the thighs/legs, and wings from the turkey’s body is to run your knife along the body until you find the place where the thigh bones or wing bones meet the main part of the bird. By cutting between joints, and not through bones, you can disconnect the bones easily.

2015-11-21_14-48-03Step 2: Grasp the end of the drumstick. Then, place a knife between the drumstick/thigh and body of the turkey, and cut through skin to joint. Remove the entire leg by pulling out and back, using the point of the knife to disjoin it. At this point, you can either leave the thigh and drumstick attached or you can separate the thigh and drumstick at the joint and slice off any dark pieces of the turkey and set aside.

Step 3: Make a long horizontal cut above the wing joint all the way through to the body frame. If you desire, the wing may be disjointed from the body at this point and set aside.

Step 4: Slice straight down with an even stroke at the top of the breast bone all the way through to the horizontal cut you made in the step prior.

2015-11-21_14-48-53Step 5: Remove the breast to your cutting board and slice starting at the smallest end to the largest. Lift the slices with the aid of your knife and place on your platter.

Step 6: Repeat previous 4 steps on the opposite side of the bird.

Step 7: Place the whole leg and thigh around the breast meat, or if you have sliced them…place the slices neatly around the breast meat.

Step 8: Place the leftover turkey parts or meaty bones in the labeled zip lock bag to use at a later date for stock, and place in freezer for future use.

Do you have turkey carving issues or are you completely in the zone with carving steps of your own?

2015-11-14_18.02.18[1]I really liked the little squirrel below, he brought a smile to my face …I hope it brings a smile to you too! I hope your week-end is going great!

2015-11-17_9-13-31luv and hugs to all





Moroccan Chicken

Moroccan Chicken

Moroccan Chicken…so easy to make in the crock pot while you are busy with Holiday “Stuff”!

Thanksgiving is next week and many of you are planning big dinners….including my massage therapist!  

I needed to visit her last Saturday….I think I threw my back out or hip out or something like that…anyway, I was walking with a hitch in my-get-a-long if you know what I mean…..and I sort of looked like John Wayne walking down the street leaning a little bit to my left. (Sorry, my dear readers….perhaps John Wayne is a bit before your time, but all my older readers will know who I am talking about.

2015-11-19_11.10.39[2]Soooo, while my body is being distorted this way and that, as I lay face down on the massage table…I started talking about food!  I don’t know if it was to take my mind off the pain or to distract “Wanna” from stretching my leg/knee to almost above my behind. Finally, had to tell her “that ain’t happenin” ….the ole knees won’t let me do that anymore!  You know I have my special names for people….I call my massage therapist Wanna, cause I wanna go get fixed up, but I really don’t wanna go.  You know what I’m saying?

2015-11-19_11.28.48[1]But I digress….(as usual, off topic), so I asked Wanna if she had a big Thanksgiving Dinner planned and she told me about 30 people were coming from near and wide and she was very excited. Her getting excited was not necessarily a good thing because the more she talked of distant relatives across the ocean, the more her little bony fingers pressed deeper into my back muscles! Ugh!!!

2015-11-19_11.22.19[1]It was all worth it in the end because Wanna gave me a recipe for a delicious Chicken….well, she called it something else, I changed up a few of the ingredients and it ended up tasting wonderful…so I simply called it Moroccan Chicken.

2015-11-19_11.23.43[1]The ingredients for the chicken are what makes this dish out of the ordinary.  Fresh ginger….ohhhhh the wonderful aroma of this exotic spice while grating it….love it! Love it! Love it! ….and honey, garlic and a cinnamon stick!

2015-11-19_11.26.24[1]The spicy hot chipotles in adobo sauce can be modified if that is a bit spicy for your taste, but the Captain absolutely loves hot and spicy…and so do I. 

2015-11-19_17.47.42[1]I have been using coconut milk in several of my recipes lately and I do like the flavor it gives…and it is healthier too.  Added to the coconut milk is the unlikely pairing of soy sauce. Toss all this into the crock pot with a few carrots and red bell pepper and the chicken thighs (or you can use chicken breasts) and set it and forget it.   

2015-11-19_17.46.18[1]Trust me….you need to try this recipe….so easy and really delish! Perfect for busy days or just for a cozy evening meal. I mean, who doesn’t like cozy? 

2015-11-19_17.48.53[1]And to make this dish even better, I served the Moroccan Chicken over Jasmine Rice with Pomegranate Arils…and chick peas! Yep…there is that healthy part of the dish! 😉  But let me just take a minute to talk about Pomegranate Arils.

2015-11-19_17.05.36[1]Call my silly, but I just love those glistening, little, ruby-red gems inside the Pomegranate.  The taste they add is…yes, I am going to say it….they are romantic! 😉  

I also added grated orange peel…now, who doesn’t like the smell of a freshly grated orange zest? Yummy! AND I added more coconut milk, molasses, butter, chick peas, chopped roasted pistachios and sliced almonds.  What a combination! 

2015-11-19_16.53.16[1]Seriously, this is good eats. Both of the printable recipes are below. So easy to make…the crock pot does all the work for you.

2015-11-19_17.39.00[1]I am going to challenge my beautiful grand daughter to make this recipe, because she is always trying something a little different with her recipes.  Who knows what she might add to this recipe!  

Love and hugs to all…..




Moroccan Chicken
A spicy chicken served over Jasmine Rice with Pomegranate Arils. This is great in a crock pot or in the oven.
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  1. 4 chicken thighs
  2. 1/2 cup coconut milk
  3. 1/4 cup low sodium soy sauce
  4. 3 tablespoons honey
  5. 3 chipotle chiles in adobo sauce, coarsely chopped (less, if you do not like hot and spicy)
  6. 1 teaspoon fresh ginger, grated
  7. 2 cloves garlic, chopped
  8. 1 cinnamon stick (or you can use 1/2 teaspoon cinnamon)
  9. 3 medium carrots, cut in half
  10. 1 red bell pepper, coarsely chopped
  11. salt and pepper, to taste (I like lots of freshly ground black pepper)
  1. Combine the coconut milk, soy sauce, honey, chipotle chiles, ginger and garlic.
  2. You can mix this up in your crock pot
  3. Add the cinnamon stick, carrots, and bell pepper
  4. Take each piece of chicken and dip and coat in the sauce before nestling each piece in the bottom of your crock pot
  5. Cover and cook on low for 6 hours or on high for 4 hours. (I cooked mine on high and it was perfect)
  1. This can be served as is or over Jasmine Rice with Pomegranate Arils and Chick Peas.
  2. The Chick peas can be added to the chicken sauce after the chicken is cooked, but I prefer to add the chick peas to the rice after it is cooked. Just a matter of preference.
Me and My Captain http://www.meandmycaptain.com/
Jasmine Rice with Pommegranite Arils
This is the most fragrant rice and a perfect accompaniment to the Moroccan Chicken. I prefer to add drained canned chick peas to the rice after it is cooked.
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  1. 1 cup uncooked jasmine rice
  2. 1 cup coconut milk
  3. 1 cup water
  4. 1 can of drained chick peas, heated through
  5. 2 tablespoons molasses
  6. 2 tablespoons butter, melted
  7. 1/4 cup roasted, salted pistachios, roughly chopped
  8. 1/4 cup sliced toasted almonds
  9. zest from 1 orange
  10. Arils from one pomegranate
  11. salt and pepper to taste
  12. If you have safron on hand...add 1/2 teaspoon. Saffron is expensive so I wouldn't purchase it for just one dish. It makes the rice a pretty yellow color...and adds an Indian flavor to your rice.
  1. *If you do not own a rice cooker or you do not want to use boil-in-a-bag rice, then proceed to cook the rice in the coconut milk and water. The ratio is 2 parts liquid to one part rice.
  2. Bring the liquid to a low boil and add the rice and saffron if you are using.
  3. Mix well and cover the rice with a lid and lower the heat. (you don't want the rice water to boil up and over your pan...a real mess to clean up! :)
  4. Cook the rice for about 10 minutes and then remove from the heat with the lid still securely on the pan and let the rice continue cooking for about 15 more minutes. Do not open the lid or you will interrupt the process
  5. Remove the lid and fluff the rice with a fork...you can replace the lid until ready to serve but be sure and fluff again.
  6. Drain and heat the chick peas either in microwave or on top of the stove. (Actually, I added the chick peas to the fluffed rice, put the lid back on and let the heat from the rice heat the chick peas)
  7. To serve, add in the molasses, melted butter, pistachios, almonds, orange zest and the pomegranate arils to the rice and chick peas and serve immediately for optimum taste
  1. *You could use the boil-in-the-bag rice....when cooked in the microwave or on top of the stove, drain well and transfer to a saucepan, add the heated chick peas and 1/4 cup of the heated coconut milk, molasses, butter, orange zest and nuts and arils.
Me and My Captain http://www.meandmycaptain.com/

Bring On The Potatoes!


Bring On The Potatoes!

And the onion

And the carrots

And the celery

Add a little cream and you have soup! Particularly Potato Onion Carrot Celery Soup to be precise.  

When it is “BABY IT’S COLD OUTSIDE” ….it is definitely a tummy warmer….soup that is!


The weather here in Florida has definitely started to cool down after days and days of 80 degree weather.  A cool front is bringing temps from mid to upper 60’s …and yes, that shouts Fall to me!!!!!  I have watched the weather from the Midwest and snow and icy roads are the norm for this time of year and they are certainly receiving their share! I still have some family and friends in the states of Kansas and Missouri! Sorry Family and Friends :(

So what does one think of to keep warm and cozy?


2015-11-17_12.19.05[1]I took my handed-down-recipe-from-Mom and improvised it a bit. That recipe for old fashioned potato soup can be found in my recipe file under Soups, Stews and Sauces…Potato Soup !  For garnish on that one, I added chopped scallions, crumbled bacon and grated cheese and one feels like you are eating something special and not ordinary soup.

The recipe below is a bit different as I cooked it in a crock pot!  I added the carrots and celery along with chicken broth and not so much cream or milk if you prefer.  Those ingredients gave my Broth-y Potato Soup a different flavor….and I really liked it that way.


You can make potato soup on top of the stove and this recipe would only take about 30 minutes or until your veggies are tender. However, I love the aroma of soup permeating through-out my home and so does the Captain.

I have to confess….I love the way he pops into the kitchen from his office, a big smile on his face…and says “something is smelling soooo good”!

Call me old fashioned and not hip on the scene of the newer “I am not a housewife I am a career woman” …there is certainly nothing wrong with being a career oriented woman….I was there at one time, but I never lost my desire to be in the kitchen.  Doing laundry is another story….I would much rather spend my whole day in the kitchen rather than the laundry room. Just sayin’ !!

To each his own, but for me, it is a fun time when I am creating something delish in the kitchen and even more fun when my family and friends love and appreciate my efforts.


How do you like your potato soup my dear readers?  Thick and Creamy or Thinner and Broth-y?

Enjoy this soup no matter how you make it.  Cozy up to a fire. Read a good book.  Have a cup of soup! Yummy!

The printable recipe is below.

Hugs Always!!!! 😉





Broth-y Potato Soup
Toss all the ingredients in a crockpot before you leave the house or while you are decorating for Thanksgiving and your soup will be ready in about 4 hours! Or you can cook on top of the stove...either way this thinner potato soup made with chicken broth and just a bit of cream is Delish!
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  1. 4-5 Idaho potatoes, medium dice
  2. 1 large onion, diced
  3. 2 carrots, diced
  4. 2 stalks celery, diced
  5. 3 cups chicken broth, I use low sodium
  6. 2 tablespoons butter, diced
  7. 1/2 teaspoon salt
  8. 1/2 teaspoon freshly ground black pepper
  9. 1 cup heavy cream or milk
  1. Add the potatoes, celery, onion, and carrots to a crock pot,
  2. Add the chicken broth, salt and pepper
  3. Cook on high for about 4 hours or until the veggies are tender. (I have never had the potatoes turn to mush)
  4. Add in the cream and make sure the soup is completely heated through
  5. Serve with crackers or a french baguette or whatever bread you choose.
  1. This can be cooked on top of the stove and can be ready in about 30 minutes...However, I just like the convenience of the crock pot doing all the work and me doing all the smelling and my house smelling ohhhhh sooooo goooood! ;)
  2. If using a crock pot...make sure you do not use a fine dice on the potatoes. You want to know you are eating a potato not swallowing something that tasted like potato. :)
  3. If you prefer your soup a bit thicker...use a tablespoon of flour or cornstarch in 1/4 cup of cold water or milk or broth to thicken.
Me and My Captain http://www.meandmycaptain.com/





November Thoughts And Smiles!


November Thoughts And Smiles!

Only Daughter sent me this pretty Thanksgiving Greeting tucked away in my birthday card and I love her thoughtfulness! She is definitely a keeper! 

November holds a special place in my heart for many reasons. 

November is the month of beautiful Fall Colors! I started this Blog in November of 2013. My birthday is November 13. I have 5 dear friends and family members who have birthdays in November (Not to mention that the World Series of Baseball is early November AND College Basketball Season gets underway in November AND Football Season reaches the halfway point)  AND Thanksgiving is in November.


My dear readers….don’t ya just love all the cute little pictures and sayings that our friends and family send us through Social Media, such as emails and Facebook and Instagram and Pinterest and Twitter?

Sorry, I don’t Twitter…..I sometimes stumble or trip but I don’t Twitter!  

Ok, bad joke…but this morning….I wanted to share a few of these little sayings and characters that have crossed my path and they…well, they make me smile.  

And they make me think AND they make me want to share….and that is a good thing! 

I am sitting at my kitchen desk and to my left is the most aromatic Pumpkin Pie Candle, flame flickering in the zero dark thirty morning shadows…..ummmm yummy, don’t you just love these aromatic candles? Try the Gingerbread Spice too!… AND to the right of my laptop, my steaming cup of hot tea and I am here talking to you…it doesn’t get any better than this!

I really love the crisp early mornings which is my quiet time…my alone time… and I am so grateful for this Blog which allows me to voice my day to day thoughts and the things for which I am grateful.  

These little characters made me smile and  I love their sentiments too!







I am so thankful for you…my readers, family and friends for faithfully following my Blog these past two years. 

Have a great Tuesday!

Hugs and kisses to Only Daughter for just being you!!!


The Ole’ Green Box of Heart-Aches!


The Ole’ Green Box of Heart-Aches!

Heart-aches! We all have them…many are in different forms and basically, they are little remembrances, whether it be pictures, sentimental greeting cards, old letters,  or whatever….I call that battered ole’ green box, my heart-ache box.  Below are only a few pictures….I haven’t even scratched the surface yet of photos to smile at.! 
2015-11-15_11.08.49[1]2015-11-15_11.13.30[1]Keep in mind these pics are before the new technology age….these were the “Good Old Days????” I’m not so sure about that.




2015-11-15_13.43.37[1]Let me tell you about my plan.  I wanted to get through all these pictures and greeting cards,… scan them and present them to my children on Thanksgiving.  

2015-11-15_12.51.29[1]But like most plans these days……this plan has to be modified….the going is slow! 😉

2015-11-15_12.51.17[1]You see that ole’ green box houses so many things….and of course, they are all unorganized at the moment.  What am I saying? They have always been unorganized.  

2015-11-15_12.53.09[1]I have…over the years managed to take some of the photos and put them in photo albums…but that stopped when “life” happened.  You know what I mean?  When you get busy with something else and so you shove it aside to “work on” at another time…but that other time really doesn’t happen….at least for me.  Perhaps you are more organized with your pics and mementos than I am. 


2015-11-15_11.46.43[1]Organization doesn’t happen in one day…No, it hurts too much.  

2015-11-15_11.51.57[1]Let me explain,  I don’t necessarily mean painful hurts, although there is that….it is also a hurt that tugs at my memories of years gone by.  

2015-11-15_13.23.46[1]As I hold each picture or memento in my hand…my mind races back to the very day the picture was taken or the card was received….and I hold the picture gingerly as if it might break….much like my heart is breaking with joy or sadness.

2015-11-15_12.53.31[1]And then, I flip the pic over and many times there is no date or identity of the person in the photo…so I stop and write all the pertinent information on the back….or at least as close as I can remember on some of them.

2015-11-15_12.52.42[1]And then there are “THOSE photos”….these are the ones that I sit and stare at for minutes on-end, trying to decide who is in the photo. Luckily, all of these photos are my family and etched into my brain!






2015-11-15_11.50.35[1]However, the photos that I have set aside because I do not remember who they are…yet! … reminds me of the movie “On Golden Pond”  with Katherine Hepburn and Henry Fonda and I really do laugh out loud. 

2015-11-15_12.52.29[1] There is a scene at the beginning of the movie (as the two of them are arriving at their summer cabin on Golden Pond) and the character played by an aging Henry Fonda, looks at a wall of photos…..and says “Who are these people”?….and of course those people in the photos are actually the two of them in their younger years and their various family members.




2015-11-15_15.05.58[1]Yes, pretty funny until it happens to you!   


2015-11-15_12.57.29[1]I have been working on this green box for about a week now, and I really haven’t begun to make a dent in the stacks of pictures. My goal is to give all the pictures to each of the kids respectively….I am just hoping I get through them all before next Thanksgiving…cause it certainly ain’t happen’ for this Thanksgiving!  Too many heart-aches!

2015-11-15_13.42.17[1]Are you, my dear readers, organized with all your family mementos?

2015-11-15_13.45.35[1]Thank you my dear readers for going down memory lane with me….I sure hope my family is speaking to me when they see all these old pics. teehehehe!  I am not identifying any of them ….they know who they are…and of course, some of you will recognize them too!  So this is also a way of telling each and every one of them to give me current pics that are DSLR perfect (without all the fuzziness, etc) and I will post them too! 😉

2015-11-14_15.39.56[1]Just to show that I have some ring-a-ding-ding pics too….

2015-11-15_13.55.45[1]All the pics below are of me….with my Mom at 2 months old….(having my say), and 5th grade school class picture (you will have to try to find me, no help here)…beehive hair-do at 23 years old and with Air Force One in my Aviation Days…(Clinton was President, you do the math)!





Love and hugs to you all…..Next installment coming soon to a posting near you! :)




Sweetest Apple Pie EVER!


Sweetest Apple Pie EVER!

Ok, my dear readers….confession time again!  


I love Apple Pie!  But not just any pie…I love my own recipe for Apple Pie.


You might say well, there is nothing wrong with that…most of us prefer our own recipes to others.


But that is not exactly what I am talking about.  You see, Apple Pie recipes call for tart apples such as Jonathan, Granny Smith, McIntosh etc.  But, I prefer Delicious Apples….which as everyone knows is a sweet apple.

2015-11-11_12.56.02[1]I started mixing the tart apples with the Delicious Apples a long time ago and over the years I gradually eliminated the tart apples completely. And people do seem to love my Apple Pie.  


You know one does not have to wait on the actual Thanksgiving Day to have a Thanksgiving dinner.  In fact, I love making turkey and dressing all through the year.  Hey, it is great eats no matter the time of year….am I right?


So, this past Wednesday evening we had two of our dear friends over for a Thanksgiving Dinner and as you know I always give special people in my life…. special names…so Dr. Freud and the Counselor were our guests. Dr. Freud  tasted the pie and pronounced it a success!  And his wife the Counselor, agreed that she would try using the Delicious apples the next time she baked a pie.


We went on to play a game of Dominoes (love playing Mexican Train)… after we removed ourselves from the traditional Turkey Table….which, by the way, I will share the Menu and recipes next week…but my point is…Dr. Freud commented again on how good the pie was just as these wonderful friends were leaving to go home.


So, my dear readers…..what is your opinion of a dessert being sweet?

I thought so! 😉 


I always use a cookie sheet to bake pies….don’t like to let the pie drip over the pan and onto my oven floor.  And to do a little extra sumpthin’ sumpthin’…I place my pie pan into a pretty pie dish!


Below is the handy dandy recipe for the Sweetest Apple Pie Ever…at least for my taste.

Are you getting your Menu ready for Thanksgiving?

Hugs to all of you on this Friday beginning to the week-end.




Sweetest Apple Pie Ever!
This recipe uses Delicious Apples instead of tart apples. Who says Apple Pie must be tart to be good?
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  1. 6-7 Red Delicious Apples
  2. Sprinkling of lemon juice to keep the apples from turning brown as you prepare for your pie
  3. 3/4 cup of sugar...use less if you prefer
  4. 1 teaspoon ground cinnamon
  5. 1/4 teaspoon of fresh ground nutmeg. I always grate my nutmeg
  6. dash (Or a quick shake) of salt
  7. 2 tablespoons of flour
  8. Butter for dotting crust
  9. Sprinkle a bit of cinnamon sugar on the top of the crust before baking
  10. Double Pie Crust
  1. Make your favorite pie dough or buy already made pie crusts and set aside while you prepare your apples and filling
  2. In a small bowl, mix the sugar, *flour, cinnamon, salt and *nutmeg together
  3. Core, peel and slice the apples and place into a large bowl, sprinkle the lemon juice over the top
  4. Add the sugar cinnamon mixture over the apples being sure to coat all the slices
  5. Transfer the apples to the pie crust and dot with butter
  6. Place a top crust over your pie and make slits in the top to allow for steaming.
  7. *Sprinkle additional cinnamon and sugar over the top of the crust (about 1/4 teaspoon of each), if desired
  8. Bake at 400 degrees for about 50 minutes...let pie cool before serving. This allows the juices to thicken up a bit.
  1. *the flour allows the juices from the apples to thicken
  2. *I like to grate the whole nutmeg as I think it is much fresher and tastes so much better
  3. *You can use an egg wash (beaten egg with a bit of water) to make a nice "glistening" crust before you sprinkle on the additional cinnamon and sugar
Me and My Captain http://www.meandmycaptain.com/

Veteran’s Day…2015


Veteran’s Day…2015

Today is Veteran’s Day and the specific day we honor our veterans….although we should honor them at all times, sometimes they are ignored….but that is another post for another time.

Memorial Day10

The Captain and I went to breakfast this morning at one of our favorite Mom and Pop restaurant…and all the uniforms and veterans of all ages were there enjoying a free breakfast by the owners. It just made my heart swell with pride as I saw some walking with canes and other issues, but there was a certain look on their faces that is not missed….pride in their country.

2015-11-11_10-36-51This past week-end a famous aircraft, a C-47 called the Tico Belle visited the Page Field Airshow here in our neck of the woods. This amazing airplane still flies the skies in honor of the  men and women who served in World War II. 

2015-11-11_10-35-42The C-47 Tico Belle was part of the D-Day invasion in 1944 and now attends airshows more than 70 years after the invasion.  

2015-11-11_10-34-46I have to smile at the pin-up girl as there were so many of this type on many of our aircraft! 

The below pic is so special for me…it is Twin #1 who served in the Navy in the Gulf War , honoring his father who also served in the Navy in the Korean War at the gravesite.


So tomorrow….or actually, anytime you see one of our veterans … or if any of your family or friends are veterans, please be sure to remember them on this day of honor…Veterans Day.

Call them up….shake their hand…send them an email….acknowledge them where ever you see them.  

And thank them for preserving our freedom.

And always pray for all of them, and for our country and our military leaders.


I would like to take this time to thank a few of my own family members and friends, both past and present who served in our Military.

Thank you Dad, Uncle Carl, Grandpa George, Grandpa Joe, Uncle Joe, Uncle LaVern, Uncle Lyle, B.F, Terry, Larry, Phil, Mike, Robert, Everett, and our younger generation…Stacy, Tracy, Phil, Jr. and Anthony….and a special thank you to my Captain! 


God Bless America!

Hugs to all.




The link below is last year’s Veteran Day’s post with addresses of organizations who help our veterans.  If you can help…

Veterans Day – Tuesday Nov 11, 2014.

Green Bean Casserole…it Ain’t!


Good Morning my dear readers…..and even though green bean casserole remains a favorite on many a Thanksgiving Table (personally, I happen to like it)….this recipe gives us choices.

And it is green!

Which usually means healthy, right? 

So do you need a colorful, green colored, substitute side dish for your Thanksgiving table?

Then, I’ve got a winner for you.  

Thanksgiving is getting close….and you really don’t have to wait to make this recipe.  It is simple and delicious.

You are probably saying …ok already!  What is this green veggie?

It is Brussels Sprouts!  Did you know that the sprouts grow up from the ground as the upper leaves are trimmed which makes them look like a palm tree?  Just sayin’


Now, if you are like my kids who turn their noses up at these little cabbages….you really don’t know what you are missing.

I have paired it with a Chorizo sausage that I learned to cook with while living in New Mexico.  You can find Chorizo in your supermarket, usually where the summer sausages are located.  If it has a casing, just remove and slice.

I have often thought Chorizo could be used to tie-dye t-shirts, because of the reddish/brown oils it emits when cooking! :)  Ok, maybe that is an extreme, but a small price to pay for flavor.  

Years ago, when I first started cooking with Chorizo…I made scrambled eggs and Chorizo ….and my pretty, bright yellow eggs looked like they had been mudied in a mud wallowing hole. If you drain and blot dry, the Chorizo is choice!

Sometimes, whole sprouts can be a challenge to eat, moving around one’s plate as you chase it with a fork.  So one neat trick is to sort-of peel back quite a few of the leaves of the Brussels Sprouts ….and you can leave some of the little cabbages halved or whole. The leaves give a different texture, than eating the little cabbages whole, which my kids have said… sometimes taste a little bitter.

I added in a little onion and a small amount of cayenne pepper to give it the sprouts a little more zip, and this becomes quite a tasty dish as the sprouts are stir fried with a bit of caramelization…which is always good in my book.


Yes, Chorizo can be a bit spicy.  So if you are not “into” spicier foods, but prefer “less spicy”, use Chorizo sparingly…it adds great flavor to the little sprouts….and you can omit the cayenne pepper, if desired.


If you are a veggie lover…especially a green veggie lover, like me… and you want to switch up the green bean casserole for something different for Thanksgiving or even for Christmas dinner…the colors are perfect and you must try this dish!

It is one of my favorites was to eat these cute little cabbage halves!

Have a great Tuesday and keep warm if you live in the cooler climates.

Have a cuppa something warm….I am enjoying my cuppa hot green tea!  




Chorizo-ed Brussels Sprouts
Brussels Sprouts and Chorizo make a colorful side dish and it just so happens that it tastes good too. I especially love the caramelization that occurs when stir frying the leaves and halves of these little cabbages. Yummy!
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  1. ½ cup skin-on coarsely chopped almonds
  2. 6 ounces Spanish Chorizo, thinly sliced
  3. 3 tablespoons olive oil
  4. 2 garlic cloves, chopped
  5. 2 teaspoons fresh thyme leaves
  6. 1/4 cup of chopped onion
  7. 2 pounds Brussels Sprouts, stems trimmed, halved, leaves separated
  8. 1 tablespoon red wine vinegar
  9. 1 4 teaspoon of cayenne pepper
  10. salt and freshly ground black pepper, if needed
  1. Using a non stick skillet, toast by frequently tossing the almonds around on medium heat. Be careful not to burn as this will only take a few minutes. Set aside
  2. Heat the Chorizo slices in the same skillet over medium heat for about 5 minutes or until the Chorizo gets a little crisp.
  3. Remove crisped Chorizo to a small bowl lined in paper towels to remove excess oils.
  4. Using a different skillet, (or wiping clean existing skillet)*...add olive oil and heat over medium heat.
  5. Cook the chopped onion, garlic and fresh thyme for about 2 minutes, stirring until the onion starts to become translucent and to assure no burning of the garlic
  6. Slowly add in the leaves and halved Brussels Sprouts, stirring as if stir frying, being sure to get a little browning on each leaf and sprout. Sprinkle with cayenne pepper.
  7. Cook for about 10 minutes or until the sprouts are tender.
  8. Place sprouts in a bowl and top with the red wine vinegar, toasted almonds, and crisped Chorizo At this point you may serve by tossing ingredients or wait until you are at the table and toss, much like a salad.
  9. Taste and season with salt, pepper, if needed
  1. Halving the sprouts allows for more penetration of flavors as well as allowing one to not have to chase a sprout all over one's plate! ;) You can leave some of the sprout halves with leaves intact while removing the leaves completely from others.
  2. *Be sure to drain Chorizo and blot dry with paper towels. If you are using the same skillet that you crisped the Chorizo.... make sure you thouroughly wipe out the skillet with paper towels (or wash skillet) before putting in the sprouts. Chorizo tends to have a reddish/brown residue that will transfer over to your sprouts....and they won't be that pretty green. ;) This is the same principal when cooking Chorizo with eggs.
Me and My Captain http://www.meandmycaptain.com/

Salt Of The Earth!


Salt of the Earth Caramel Cookies, that is!

Sweet and Savory, are two of my favorite flavors and this recipe calls for both flavors…salt and caramel!

I don’t know about you, but I am a caramel lover.  


Have you ever had someone pass a box of chocolates for your perusal and choice?  Well, when I am offered a chocolate from a box of candy…My eyes dart from piece to piece as I search out that familiar square candy with a caramel center! Yum!!!  

Sometimes I get fooled and bite into the square of chocolate coating only to find a thick fudgy center and my taste buds cry out in horror!  

OK,… slight exaggeration…I eat the fudgy centered ones too, but I still search for the caramel centered ones.  It’s kind of like that line from the  Forrest Gump Movie…..“My Mama always said life is like a box of chocolates….you never know what you’re gonna get”

Back to cookies….this cookie does not have chocolate, but it certainly could.  


You see, you place the cookie dough balls on the cookie sheet and add bits of caramel to the center of the dough…that is if you have any caramel left,  I have to admit that I started out with 18 pieces of caramel,…4 cut from each caramel square, but did not have 18 pieces when it was time to dot the dough balls with caramel.


The point is…..you can add chocolate chips along side the caramel pieces to full-fill that chocolate craving if that is your desire….but I just wanted the caramel and salt.  The sweet and savory taste.


Eat this cookie along with your cup of coffee or hot tea or cold milk and you will get a warm and cozy feeling each time you bite into a piece of caramel in this salt sprinkled cookie!


I promise!

The handy dandy printable recipe is below if you would care to make this wonderful cookie.

2015-11-09_13.07.27[1]Just look at those hunks of caramel and glistening salt on each cookie.

And yes, it still falls into that Autumn/Fall category with the caramel flavor….doesn’t it?

Well, it sounds Fall-ish anyway!

Enjoy the beginning of your week my dear readers!

Love and Hugs





Salt of the Earth Caramel Cookies
This mix of salt and savory is delicious and delightful. If you want to get more decadent...add chocolate chips to the dough or stick a few on top of the dough balls before baking.
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  1. 5 caramel candy squares, cut into 18 pieces
  2. 1 3/4 cups all-purpose flour
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon baking powder
  5. 1/4 teaspoon table salt
  6. 1 stick unsalted butter, room temperature
  7. 1/2 cup packed light brown sugar
  8. 1/4 cup granulated sugar
  9. 1 large egg
  10. 1 teaspoon pure vanilla
  11. Kosher or Flaky salt
  1. Using kitchen shears, cut each caramel candy piece into about 18 pieces....doesn't have to be exact.
  2. Using your electric mixer, cream the butter, brown sugar and white sugar, then add the egg and vanilla.... mixing well
  3. In a medium bowl, add the flour, baking soda, baking powder and fine salt, stirring to blend
  4. Reduce the mixer speed to low and gradually add in the flour mixture until well blended.
  5. Scoop about 2 tablespoons of cookie dough onto a parchment paper lined cookie sheet...this will make a very large cookie....if you prefer smaller cookies, use only 1 tablespoon. Be sure to place the cookies about 2 inches apart to allow for plenty of spreading.
  6. Gently press about 2-3 pieces of caramel near the center of each cookie, being careful not to press out the cookie. (I say 2 or 3 pieces because I kept popping little pieces of caramel in my mouth while decorating) :)
  7. Place the cookie sheets in a 375 degree preheated oven and bake for about 10 minutes, or until the edges of the cookies start to brown.
  8. Remove from the oven and sprinkle the cookies generously with the flaky salt or use kosher salt. Let cool on the baking sheet for about 2-3 minutes before moving to a wire rack to cool
  1. Because butter is used in this recipe, the cookies will spread and crisp on the edges. While fresh from the oven, the cookies will easily break unless you allow them to cool completely
Me and My Captain http://www.meandmycaptain.com/

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