Archive for September, 2015

Picnic in the Rain?

Picnic in the Rain?

Possibly! You see, the Captain and I are hosting a Picnic in the Park…..

2015-09-07_10-59-20It is early morning on a Tuesday and it’s raining!

I keep wanting to burst into song….“the sun will come out tomorrow….bet your bottom dollar its tomorrow”!

But we need the sun for today, not tomorrow!

It’s not just a little drizzle, but really raining and the Captain and I are making home made ice cream!

2015-09-29_09.15.26[1]And I made my Thin Cocoa sheet Cake with fudge-y icing, that I have been making for more years than I care to say…(recipe file under cakes, if you would like the recipe)

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2015-09-28_20.04.14[1]Back to the ice cream….We are sort of making home made ice cream.

We are definitely churning ice cream, but I am cheating and using my electric ice cream maker instead of the hand crank White Mountain.

2015-09-29_10.38.24[1]Call me old fashioned…. but to me it is not really home made ice cream unless one has cranked the handle til the dasher inside the canister can move no more.

Which also means, one has to have someone sit on the top of gunny sacks and towels to help steady the freezer while strong armed men take turns cranking the ice cream.

Today, that ain’t happenin’….so we have the handy-dandy-in-case-of emergency-electric freezer that someone’s grandma uses.  

Oops, I guess that would be me. πŸ˜‰ (I have always had the electric one for a back up to the real home made ice cream)

2015-09-28_16.19.04[1]Our group of friends are meeting at this park…. along the Caloosahatchee River,….no, not the Swanee River…. but it will work! We will meet at one of two shelter houses…. or perhaps the gazebo for a picnic for two.

2015-09-28_16.12.41[1]Originally, I thought of having picnic baskets auctioned off as in the “good ole days” but with today’s dietary restrictions, we decided that perhaps that was not a good idea.

2015-09-29_10.12.57[1]We do have barbershop quartet music (via CD) and I suggested period dress if desired. The Captain has a striped red and white vest with red garter arm bands, red bow tie, a straw hat and a cane….so don’t be surprised if he breaks out in song with “Sweet Adeline”, or “Down by the old Mill Stream”.

It should be fun if it stops raining…..or even it it doesn’t.  

2015-09-29_09.30.51[1]I am choosing a picnic basket….as you can see, I really like picnics!

Ice cream maker is slowing down….it is electric you know. ;(  

And it is still raining……in sunny Florida!

Have a great and blessed Tuesday my dear readers.

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Home Made Ice Cream
There is nothing like hand cranking home made vanilla (Or any flavor for that matter) ice cream. This recipe has been in my family for years and has always been a favorite. It is a very simple recipe as most farm recipes are. However, as a warning....this has raw egg in the recipe and many people prefer to "cook" their custard first, cooling to room temperature and then putting in their freezer to crank. However, I just follow what my mother, grandmother and her great grandmother always did. And it is delish.
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Ingredients
  1. 6-8 eggs (if hens laid large eggs, use 6)
  2. 2 1/2 cups of sugar
  3. 1 quart of heavy cream or if you need to... use half and half
  4. 3 tablespoons of pure vanilla
  5. 1 teaspoon of pure lemon extract
  6. enough fresh milk to fill a gallon and half canister.
Instructions
  1. Mix the beaten eggs and sugar together
  2. Add the cream or half and half
  3. Add the vanilla and lemon extract
  4. Pour mixture into ice cream canister and situate the dasher in the center
  5. Add enough fresh milk to fill to the line at the top of the canister.
  6. Top with the lid and place in the ice cream freezer bucket.
  7. Alternate rock salt (ice cream salt) and crushed ice until you reach the top of the freezer
  8. Start cranking and hand crank until you can no longer move the dasher
  9. Pack the freezer with gunny sacks or towels and set under a shade tree to ripen.
  10. Wait at least an hour before serving.
  11. *Dasher can either be left in or pulled out before ripening/hardening.
Notes
  1. It was always hard for us kids to wait for the ripening process, which is why our family chose that time to have our picnic first.
  2. Also, I find that it helps the custard to "come together", if it is mixed up and put in the fridge for several hours (or overnight) before cranking.
  3. *Some people prefer to pull the dasher out before ripening, which always gives the kids a taste of what is to come as they "lick" the dasher free of excess ice cream...but I feel like it is less of a mess if one waits until the ice cream has "hardened/ripened)
  4. You can use an electric mixer, but I don't believe the ice cream gets as hard or tastes as good. But it is your choice.
Me and My Captain http://www.meandmycaptain.com/

Splendor in the Skies…

Splendor in the Skies…

Fall is here and bringing with the season, cooler temperatures and spectacular happenings in the awesome skies.

Last night, as you know, the Sun, the Earth and the Moon lined up in a row to put on a light show in the sky, and people all around the world looked up to watch the amazing lunar eclipse.

2015-09-28_9-04-36Unless you live under a rock, you know that this eclipse was special.  It was called a supermoon because it was one of the eclipses closer to the earth which made it look particularly large in the sky.  The last supermoon total lunar eclipse occurred 33 years ago.

2015-09-28_9-06-41Here in our little SW Florida city, our view was blocked by unusual cloud cover… with only quick glimpses, as the moon peeked in and out from under those clouds, as if teasing us….with the promise that there is more to see.

2015-09-28_9-03-43The Captain and I snapped many, many, many (did I say a lot of?) pictures…to find just a few to commemorate the event.

Our children, from other parts of the country, were snapping photos and sending them to us.  

2015-09-28_9-08-08Their pics were much clearer due to clearer skies. 

Whatever did we do without Smart Phones? πŸ™‚

The Captain and I decided that such a special event last night deserved a special sunrise breakfast this morning.   We drove to one of our favorite spots and we were able to see even more splendor in the skies.

2015-09-28_8-59-15Wow! What a beautiful sunrise!

2015-09-28_9-15-24It just doesn’t get any better than this!

Have a great and wonderful beginning to your week, my dear readers.

Life is good. πŸ™‚

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Prime Rib Done Right!

Prime Rib Done Right!

One of my favorite cuts of meat is the Prime Rib…yep, that wonderful slice of tender, juicy meat that is cut from a standing Rib Roast.

Not too many people tackle roasting this cut of meat and it is rather quite simple, which is why I am sometimes baffled that many restaurants overcook it.  Perhaps it is because they overcook it to begin with or perhaps more people like it well done.

I do not. I like mine medium rare.

In fact, I have only found one restaurant, and it is a chain, that makes perfect prime rib and that is Outback Steak House.

The chart below is from the Menu at Outback…..and it is really pretty accurate, at least to the way I call the done-ness of steaks or the temperature guide as it is called here.

2015-09-18_16.55.47[1]Pardon my shadow…actually my hair shadow as the lighting in the restaurant wasn’t really that great! As I said, I like my steak and prime rib, medium rare.  Many restaurants serve it to me medium well.  Ugh!  Which is why, it is easier to make it yourself!

So lets talk about this cut of meat.

If you don’t already know where this cut of meat is in the food chain….then, let me show you where the Rib Roast (prime rib) is located.  Please see the chart below.

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Living in New Mexico, we raised our own Santa Gertrudis beef…..and I was spoiled on choosing exactly how I wanted the beef butchered. If you look at the above pic, the yellow section houses the back ribs, rib eye, rib roast and short ribs.

chart1One reason the prime rib is so great tasting and full of flavor is the prime rib offers a generous amount of marbling, which contributes to its juiciness and flavor. I like to choose a roast that has bright red meat and milky-white fat that is evenly distributed around the cut and on the ends.

2015-09-24_11-02-18Ask your butcher to remove the bone if you do not want to cut it off before serving.  He will also tie the bundle of meat with string or twine if you ask him.  I personally prefer the bone in when cooking the prime rib.

Now here is the important part…..Do not remove all the fat from around the roast.  Fat is what you need to give the roast flavor and to make it juicy and tender. Prime rib is expensive and you are paying good money for that fat so leave it on. Your butcher should have removed any excess fat.  But if it makes you uncomfortable, then by all means remove what you like.

2015-09-24_11-03-58It is relatively easy to roast this standing rib roast and it is called a standing roast because it is cooked standing on the bones which makes the ribs vertical.

I wish I could solve all my rib and fatty issues by just turning ….oh, never mind! πŸ˜‰

Here is another fact I find interesting.  A Standing Rib Roast has two different ends. Of course, you know I prefer the larger end because there are more fat pockets…hence more flavor in my opinion.2015-09-24_14-33-06

The small end is where a butcher produces boneless rib eye steaks, (or bone in rib eye steaks) and the large end yields Delmonico steaks.

The key to a tender cut of meat is low and slow…..some will say to use a very hot oven but I find the method described in the printable recipe below works best for me.

After roasting the standing rib roast and I have let it rest for about 20 minutes, I cut close to the bones and with one fell swoop….I leave the bones with some meat attached as one large bone-y piece.  This is excellent for the stock pot or for just snacking. Yummy!

2015-09-18_17.17.50[1]If you have never tried to make a prime rib roast before….I suggest you try it.  That is if you love Prime Rib.  Or go to your favorite steak house and have them do the work for you.  But trust me when I tell you that you will like it much better when you make it yourself. πŸ˜‰

Have a great and blessed day!

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Prime Rib
Melt in your mouth perfection! This recipe never fails me and I always have prime rib exactly like I like it....medium rare!
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Ingredients
  1. 1 three-bone Prime Rib Roast (Have your butcher bone, roll and tie with string)
  2. 1/2 tablespoon dried thyme
  3. 3/4 tablespoon dried rosemary
  4. 2 tablespoons freshly cracked tri-color pepper or freshly ground black pepper
  5. 3/4 tablespoons garlic powder
  6. 3/4 tablespoons onion powder
  7. 1 1/2 tablespoons kosher salt
  8. 2 tablespoons olive oil
Instructions
  1. Preheat oven to 250 degrees
  2. Rub olive oil all over the roast
  3. Mix the seasonings together and rub all over the meat and let set for about 20 minutes
  4. Pre-heat a large skillet (I prefer a cast iron skillet) on high.
  5. Sear the roast on all sides... about 3 minutes per side or until the meat starts to develop a dark crust.
  6. Make sure the meat is bone side down and place the skillet into the oven. Be sure to check the liquid level in the pan occasionally and add water to keep the skillet from boiling dry, if necessary. This additional water will be needed if you make the Au Jus.
  7. Roast the standing rib roast until a meat thermometer inserted into the thickest part of the meat reads about 130 degrees (this will be about 25 minutes per pound).
  8. Remove from oven and allow the roast to rest for about fifteen minutes
  9. Cut the twine, remove the bones and carve. I like to cut off the bone first and then slice the prime rib but you can slice first and then trim the bone.
  10. Serve with horsehradish on the side or the Au Jus or both!
Au Jus
  1. Strain drippings from skillet, skim fat from drippings. Place skillet on medium high heat and add in drippings, stir to de-glaze by adding in 1 cup of beef stock (or wine) and let the liquid reduce by about 1/3. This will take about 5 minutes on steady boil, stirring occasionally. Remove from heat and stir in about 2 tablespoons butter. taste for salt and pepper. Strain (or just pour as is) and pour into a gravy boat or individual soufflΓ© cups.
Notes
  1. The Au Jus is optional and sometimes I want it served with my prime rib and sometimes I don't. I just want the flavor with no additions...other than perhaps horseradish!
  2. Also, know that the rarer pieces of meat will be in the center so if you prefer a more well done slice...the outside is your best bet. You can always toss the slice back in the skillet to "cook" a little more...but that takes away the wonderful flavor. πŸ˜‰
Me and My Captain http://www.meandmycaptain.com/

He’s Baaaaack! Ozzie That Is!!!

He’s Baaaaack! Ozzie That Is!!!

I am so excited today!  I mean really, really excited!

Ozzie the eagle of Ozzie and Harriet fame has returned to the nesting area and of course you know…if you have followed my posts on this pair of eagles…..there is another Eagle (frequent visitor, also known as FV) and he has been helping Harriet with her nest.  (See links below)

Latest Bits and Pieces….

Eagle Cam and Ozzie and Harriet

They Are Certainly Faithful!

 This N’ That

 Sunsets VS Snow

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The headline reads: Bloodshed in Domestic Incident at Ozzie the Eagle’s Nest!….. and goes on to say:

“In fighting worthy of seasoned Air Force pilots, Ozzie the eagle, who vanished earlier this year after his release from rehabilitation, and the male eagle who swooped in to replace him were seen in aerial combat Sunday, with Ozzie getting the worst of the encounter.” 

Ever the romantic, even with Bald Eagles…I want everyone to live happily ever after.  Yes, I can remember (as far back as I can remember) saying after every story….and they lived happily ever after!

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Harriet on the left and FV (Alias M15)

Sooooo Ozzie had been released from his rehabilitation of shoulder repair after flying into something (some seem to think the side of a moving train) ….. he flew near the area of his mate-for-life’s nest, but alas….then he disappeared.  Some thought it was because he saw FV near his nest with Harriet, but no one really knows where Ozzie flew off to.  He just flew the coup…pun intended! πŸ˜‰ 

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I think Harriet is looking for Ozzie and you know who is trying not to notice! πŸ˜‰

Harriet, in the mean time searched the skies for Ozzie….and again some have said that she thought he was dead so she allowed FV to help her feather her nest.  He is a young bird and she has had to teach him most things. (Kind of like human life sometimes) hahaha!

2015-09-22_8-38-40On Monday, a “spotter” said he saw Ozzie fly over the nest again but there was no encounter.  Another “spotter” said it appeared that Harriet screeched at FV because he got a bit too friendly.  None of this is confirmed, but in my heart…I want to believe it is so.

2015-09-22_8-43-57The saga continues and I will keep those of you interested in these amazing Bald Eagles posted.  October 1st is the usual nesting period in Florida so time is getting close.  

2015-09-22_8-44-54Night is closing in and no sign of Ozzie.

Ozzie is a strong Eagle and he and Harriet have been together for a long, long time. I hope this little triangle is just a passing fancy and Harriet will say good bye to the younger FV.

More to Come….

Have a great and blessed day!

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Cranberry Upside Down Cake

Healthy Cranberry Upside Down Cake!

I have to tell you that I love Fall and I particularly love cooking with Fall fruits and veggies. 

I also love going to the Farmers Markets and buying the cute little squash and pumpkins, and incorporating them into my Fall decor.

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Apples?  Oh yes, I love cooking with apples too and so I have been on a kick to make Fall recipes all week….and I will be sharing some of them with you, my dear readers. πŸ™‚

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AND do you know what else I like about all the Fall baking? Butter!  Yep! the truth is out! I really love butter!

Now, for some reason….butter has gotten a bad rap or name.  I have been cooking with butter for more years than I care to count and do you know what?  Butter is not a bad thing! Of course moderation is the key, but many baking recipes call for butter and who does not grab the butter when the ole’ chocolate chip cookie craving comes around? πŸ˜‰

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Yep! Butter! There is always plenty in my freezer and fridge.  Sorry, no shame there!  I can’t imagine the horror of running out of butter, which brings me to the recipe I made over the week-end.

My yodeling friend from Washington State, (Pacific Northwest/Orchard/Fall Heaven) sent me the following recipe that she picked up from Weight Watchers. She told me that it is so good, one really couldn’t tell it was a good-for-you-healthy recipe.

Now, I have to confess that many good-for-you-healthy recipes lack that great flavor we all love. It is simply not there. And many times the lack of butter is the culprit, but this recipe has good flavor. 

This recipe calls for a little lite butter in both the topping and the cake. The cranberries made me think of Fall and there you have the perfect combinations.

So my dear readers, try this recipe and if you are using weight watcher points…the count is a little over 6.  

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This cranberry upside down cake tastes really good so remember that it serves 12 at 6 points per slice….and by the way, I used my 9 inch cast iron skillet to bake it in.  Just so you know!

Excuse me now while I make myself a slice of sour dough toast and slather it in soft real butter for my breakfast. Gonna add a nice cup of hot chocolate too!  Doesn’t that scream Fall???!!!! 

AND since I ate the good-for-you healthy cranberry upside down cake over the week-end…..that means I’m good to go with the butter today! πŸ˜‰

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Cranberry Upside Down Cake
Weight Watchers is responsible for this recipe, given to me by a friend! And I must say it is delish!
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Ingredients
  1. serves 12 (6 points +)
Topping
  1. β…“ c. packed brown sugar
  2. 2 T. light butter
  3. 6 oz. fresh cranberries
Cake
  1. 1-Β½ c. flour
  2. 2 tsp. baking soda
  3. 1 c. sugar
  4. Β½ c. light butter, softened
  5. 2 egg yolks
  6. 1 tsp. vanilla
  7. Β½ c. skim milk
  8. 2 egg whites
Instructions
  1. Preheat oven to 350 and spray a 9β€³ round cake pan with cooking spray.
  2. Heat brown sugar and 2 T. butter in a small saucepan. Cook until butter melts and sugar dissolves. Pour sugar mixture into cake pan and tilt to coat the bottom of the pan. Sprinkle evenly with cranberries.
  3. To prepare cake, mix flour, baking powder and salt in a small bowl.
  4. Place sugar and butter in a large bowl. Beat until light and fluffy. add egg yolks, beating well. Beat in vanilla. Fold flour mixture into sugar mixture, alternately with milk, beginning and ending with flour mixture.
  5. Beat egg whites with a mixer until stiff peaks form. Fold into batter. Spoon batter over cranberries, spreading evenly. Bake at 350 for 55 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Loosen cake from sides of pan and invert onto a serving dish. Serve warm.
Me and My Captain http://www.meandmycaptain.com/

Life’s Reality!

Life’s Reality is not always smiles and roses!

Well, my dear readers…..I have a confession to make!

As many of you know, the Captain and I have been “flipping” houses.  Buying, remodeling and selling.  For the most part, things run pretty smoothly although there are times, snags hit and delay the project….eventually, it all comes together.

And then along comes THE house we call Flip 3!…also known as (AKA) the red headed step child, AKA the stinky house, AKA Nightmare on 34th street, literally!  

(I can say that because I have red hair and understand this predicament! πŸ˜‰ )

I am a bit embarrassed to write about this Flip…well, embarrassed is not the correct word, how about frustrated?

When I first visited this house in its past state….no, not that kind of state…it is still in Florida!  (Sorry, I have to find a little humor in this story I am about to tell)…when I first saw it, I saw potential!  This was in May and it is now September…way too long to be “sitting” on this project.  The whole idea of flipping a house is to “hold” it for about 90 days, tops… and “flip” it or sell it in layman’s terms. 

This house is almost ready to be put on the market, but not 100 percent ready.

Believe me when I tell you that this is NOT the way I saw this project in my head in May!

Yes, I soon realized that Flips 1,2 and 4 were sort of exceptions to the rule.  They came together fairly quickly.  Then along comes Flip 3!

Flip 3 is simply Life’s Reality and it’s also most definitely the way many construction projects go.

We know that not everything is perfect, and many of us go through our days with “stuff” hampering our progress in our day to day life.  I know, as you read the posts on pool construction and landscaping etc, that I post…. that it might be easy to think…Wow! No Worries for Me and My Captain! So in an effort to not “paint” a perfect picture, I am showing you that this is real life, warts and all.

In simple words, life is not like it seems on Instagram and Pinterest….and yes even some Blog pictures!  Awesome, yes….true, not!.

When we set out to renovate Flip 3, we realized rather quickly how important it is to have an efficient project manager/general contractor!  Well, we already knew that… but as our general contractor turned a few of his projects over to a project manager…well, there is where the “fun” began. Lots of work to turn this house into a home that a buyer would fall in love with and working with a new project manager was….well, it was/is awful.

After acquiring a property…the first step is to get all the permits required from the city and county, before beginning work. 

And then there is the fun of Demo Day where we start the process of tearing out the old of almost everything and begin the planning. 

First on the agenda was to rid Flip 3…garage in particular, of the smell of plant fertilizers that had been allowed to remain in the humid garage for a number of years. There are remnants of that smell which upon entering the house are still apparent to my nose, which twitches and sniffs automatically as I enter the front door.   

I say…“that smell is still here” and the contractor/workers say…“what smell?”  UGH!!!!!

good news or bad news when electrician has 2011 code book spread out on counter top!

Good news or bad news? when electrician has 2011 code book spread out on counter top! 

Then there is the electrician issue.  I marked where the dining room chandelier should be placed and it is “off” by about 12 inches in one direction and 20 inches in the other! I even placed a temporary table to show how “off” the fixture is and the project manager just moves it back under the light!

2015-08-12_13.54.03[1]Sometimes it can be difficult to get sub contractors/workers to even show up, let alone on time…..weather is the usual excuse!  Reality is, things don’t always run smoothly, contrary to social media, or more specifically blogs which tend to create picture perfect images.  I am telling you my dear readers….this is not always the case.

Bathroom door to shower & commode opens out instead of in.

Master Bathroom door to shower & commode opens out instead of in.?????? ;(

Please don’t mis-understand my meanings here.  I absolutely love what the Captain and I do…buying and selling houses.  I really love taking a house that has not seen “love” in a long while and making it “happy” again for a new buyer.  I am just saying that it does not always fall into place as planned.

So that is the Reality of it my friends! If you will excuse me, one of the painters (who might or might not have been sniffing paint) and I need to have a heart-to-heart talk about paint drips on crown molding! πŸ˜‰

Just for the record..we have changed project managers and a few of the sub contractors.

However, that in itself causes delays.  I do see a light at the end of the tunnel…or is that a freight train coming straight at us? πŸ˜‰

Have a great week-end!

Hugs to all…..;)

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One Skillet Wonders!

One Skillet Wonders! Two Easy One Pot Dishes!

If you are ever in a hurry to make a quick meal (or as my Aunt Lucy used  to say “under the gun”)…. Below are two quick and easy dishes that not only look good…they taste good too!

They use pretty much the same ingredients or at least they start out that way, and the best news is you can improvise on ingredients with what you have on hand in your pantry.

Both recipes use kielbasa, or smoked sausage which happens to be one of my favorite snacks….Ritz crackers, a slice of cheese and a summer sausage slice.  I cut a regular slice of cheese into fourths and this makes for a perfect size to fit the cracker and the sausage slice. Yummy!  OR, you can use turkey sausage!

Both recipes start off with chopped onion in a bit of oil or butter until the onions are soft and translucent…..then brown the slices of  sausages and set aside.

2015-09-16_17.40.27[1]At this point the fun and creativity begin.  You can use any heavy skillet, I like to use cast iron or an electric skillet.

One skillet recipe calls for onion, bell pepper…red, green or yellow or all three….

2015-09-16_17.42.12[1]And either shredded potato or cubed potato…..see the choices you have? You can either leave the onion and peppers in to flavor the potatoes or set them aside.

2015-09-16_18.03.27[1]Depending on your pantry…add a veggie of some sort, like peas, green beans or in the case in the above pic…I added left over Navy beans.

2015-09-14_13.24.48[1]You can serve with a pesto garden salad with pinion nuts or serve applesauce! Whatever your little heart desires…..by the way, I have been known to add sliced apples to this dish! Love the Fall Flavors.

2015-09-16_18-00-44The other recipe is pretty much the same and calls for onion, cabbage and diced tomatoes.  Sometimes I use Rotel tomatoes and green chiles to give it a spicy flavor.

So, how easy is that?

Below are the printable recipes…..Enjoy your week-end!

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Skillet Sausage and Cabbage
A One Skillet Wonder....easy to prepare and dinner is ready in less than 20 minutes
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Ingredients
  1. 1 small to medium onion, chopped
  2. 1 stick of butter or you can use canola oil
  3. 1 small head of cabbage, chopped
  4. 1 can of Rotel tomatoes and green chiles 15 ounce can (or you can use diced tomatoes)
  5. 1 ring or 1 pound of smoked sausage, sliced
  6. Salt and Pepper
Instructions
  1. In large heavy skillet, melt butter or oil
  2. Saute the onion until translucent and add in the chopped cabbage
  3. Cook for about 10 minutes, stirring frequently
  4. Add in the tomatoes with green chiles and the smoked sausage
  5. Cook for about another 10 minutes or until cabbage is soft.
  6. Add Salt and Pepper to taste
Me and My Captain http://www.meandmycaptain.com/
Skillet Potato and Smoked Sausage
A One Skillet Wonder...smoked sausage (or turkey) potatoes and a veggie!
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Ingredients
  1. 1 medium chopped onion
  2. 1 cup of red, yellow or green bell pepper, chopped
  3. Butter or canola oil for frying
  4. 2 Idaho potatoes shredded or diced (you can use frozen hash brown potatoes)
  5. Veggie of choice...I have used broccoli, asparagus, spinach, peas, corn, green beans, or in this case...I used left over Navy Beans
Instructions
  1. In the butter or oil, saute the onion and peppers until soft and translucent
  2. Remove from skillet and brown the potatoes, adding the onions and peppers back in (or you can cook the onions and peppers along with the potatoes for added flavor)
  3. Cook for about 10 minutes until cooked through
  4. Add a can of veggie of choice or cut up a bit of broccoli or asparagus.
  5. Cover for about 5 minutes and serve
Notes
  1. You can use turkey sausage and any veggie of choice.
Me and My Captain http://www.meandmycaptain.com/
 

 

Pool Perils and the letter “P”!

Pool Perils and the letter “P”!

Promises are made to keep and I Promised you, my dear readers, the continuation of the step by step Process of Pool Phinishing, on one of the houses the Captain and I are “Pflipping” for resale.

Pssst….(OK, maybe my Pastime consists of a few extra hours on my hands, AND I took a few liberties with words that should start with a “P”, but don’t ! πŸ™‚

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Slumping!

Slumping!

Stand up straight! Don’t slouch!

Ooops, not that kind of a slump!

Alas, my dear sports fans….my beloved Kansas City Royals are in a baseball slump.

2015-09-15_15-20-31Yes, they are still number one in their division.

Yes, they are even number one in the whole American League.

Yes, they are still number two behind the National League leaders, the St. Louis Cardinals.

And yes, they will most likely be having home field advantage in the play-offs.

2015-09-15_15-16-31But they are still in a slump.

Their last few games have been a bit difficult.  They are either winning big or in a few games, losing big.

2015-09-15_15-24-43Am I worried?

Nah….most teams don’t expect to win each of their 162 games in any given season.

2015-09-15_15-23-45It is just that the Royals have gone above and beyond what anyone (particularly sports announcers) thought them capable of doing…so when we see them slump, some fans get nervous.

For me, they are winners and will always be winners.

You know why?  Because they are all good friends and they really care about each other and are excited when a team mate does something spectacular such as a grand slam home run by Mike Moustakas against the Baltimore Orioles the other night. 

2015-09-15_15-19-24This team is humble. I have listened and watched almost every interview of these players and you don’t hear the word “I”.  You hear “we”.  And I have yet to hear one negative word about any of the opposing teams. Instead there is praise at their pitching, hitting and defensive playing on the field.

For this team, there is no jealousy, no one-up-man-ship, no pettiness…..just a young team having a good time playing a sport that they all love.

That can be rare in the field of sports in these days of large ego’s.

2015-09-15_15-22-31True, many people most likely have not heard the names of individual Royals players….their names are not up in lights, nor are they plastered all over the sports page.

They are a very young team….with many players ranging in age from 23 to 26.

2015-09-15_15-18-55So in my book, winning or losing a game is not the important thing.  This team is setting an example to young kids all over the world who are aspiring to be major league baseball players. 

I am proud to call myself a loyal fan.

2015-09-15_15-23-13Just a bunch of kids having fun and winning and losing baseball games.

And tonight is another game….there are about 20 games left in this season.

Slump or no slump!  Let’s Go Royals!

From one of your “ForeverRoyal” fans!

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What’s Your Sign?

What’s Your Sign?

I love signs…no, not your horoscope sign, but signs in general.  

I have collected a few over the years and I have added to my collection as I stage and decorate the Flip homes that the Captain and I are remodeling for resale.

2015-09-11_10.53.31[1]The Captain and I have placed washer and dryers in two of the flip houses…but in the last house, we decided not to furnish the washer and dryer so I placed this sign in the bare looking laundry room. 

2015-09-11_10.53.11[1]I absolutely like this sign that greets my guests in one of our guest rooms. Of course it is more tongue-in-cheek as I love to prepare breakfasts with banana nut breads and fruits and…well, that is for another post. πŸ˜‰

beachThis beach sign sits above a hutch in the very coastal looking Flip 4.

2015-09-13_11.50.01[1]I found this sign to be a perfect sign to place in Flip 2 right near the metal sculpture of the Eiffel tower and near a painting of the tower.

2015-09-14_8-18-44This bakery sign hangs in my kitchen paying homage to all the baking that I do for this Blog. It is a large sign…about 52 inches long and 14 inches wide….so the only place for it to hang is at the corner wall as one enters! 

2015-09-14_8-19-28I bought the coffee sign above to put in Flip 1….just to make the dining nook appear a little more cozy!

And I like these little critters that I picked up at Pier 1 Imports the other day. they are a “sign” of Fall and I couldn’t resist them….

2015-09-11_10.52.03[1]The little fox caught my eye and as many times as I passed by him ….while casually shopping, I was drawn back to him several times.  

So I finally gave in and bought him, and when I spotted the little squirrel holding a pine cone….well, they just called to me and said “take me home”…so now they sit on my entry table with my guest book and I absolutely love them.

2015-09-11_10.51.27[1]I don’t know that I have seen many foxes as a sign of Fall….but he just reminded me of Fall. πŸ™‚

Do you have any “signs” that you treasure? Please share if you do!  I would love to see them!

Have a great Monday!

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