Archive for November, 2015

Thirty Days Hath November…..

Thirty Days Hath November…..or so the ole’ Mother Goose rhyme goes.  I have said that little rhyme for years when trying to remember how many days there are in each month.

My dear readers, do you remember that rhyme?


There are several versions, but the content is the same and that is all that matters when one is trying to determine how many days are in a certain month!

It goes like this:

Thirty days hath September,April, June, and November;

Thirty-one the others date,Except in February, twenty-eight;

But in leap year we assign February, twenty-nine.

Hey…..It helps me to remember!

I’m getting older and a bit lazy and I don’t always have a calendar in front of me.

The point of all this, is to say that today is the last day of November and with Christmas just around the corner…the baking has started in this home. 

I am excited when it comes to baking Christmas cookies and candies!

Another of my idiosyncrasies, (other than saying a poem) is that I save every magazine that has recipes in it.


Yes, I do mean every one.  I have those hard cased book holders that hold at least 2 years of subscription magazines….sometimes more, depending on the thickness of the magazines. I have had a subscription to those wonderful slick covered Taste of Home and Country Woman for longer than I care to remember…..and I did live on a ranch in the country in 1996.

Guess that classifies me as a hoarder?

I told you I am a bit weird! πŸ˜‰

The Frosty the Sno-Man Cookie recipe (below) came from a 1996 November/December Issue of Country Woman, Farm and Ranch Living and I have modified it a bit. I substituted the coconut extract for almond extract….and changed the name to Frosty because I can’t think of a snowman without thinking of Frosty! 

Another confession?  I still watch the Frosty the Snowman cartoon each year!

Egads!  At my age?  Yep, it is the child in me I guess.


Aren’t these the cutest cookies ever?

Nov Dec 1996

By the way, this particular issue is 19 years old and the mag looks just like brand new, with the exception of a few food spills on some of my favorite pages. 

I do donate my other types of magazines to my Doctor’s offices and Beauty Salons….

…and yes, I have to confess that I still receive magazine subscriptions….even though I am sure I could get many of them on-line.

I am old fashioned that way…love the printed mag in my hand! (I am that way about books too!)

Do you keep old magazines with recipes or do you recycle them?  Or do you even receive subscriptions?

Enjoy this last day of November….the 30th! πŸ™‚ and let me know if you make this cookie recipe.

I am interested in your thoughts!





Frosty the Sno-Man Cookies
These are so cute to make. Just be careful and allow to cool or they can break apart. You can use red hots or licorice or any candy to decorate. I have used all kinds of candies for the little top hats f you have a problem finding the miniature candy kisses.
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  1. 1 cup butter, softened
  2. 1 package (8 ounces) cream cheese, softened
  3. 2 cups sugar
  4. 1 large egg
  5. 1 teaspoon vanilla extract
  6. 1/2 teaspoon almond extract
  7. 3-1/2 cups all-purpose flour
  8. 1 teaspoon baking powder
  9. Miniature semisweet chocolate chips, and green and red M&M's minis
  1. 1 cup confectioners' sugar
  2. 1/8 teaspoon almond extract
  3. 2 to 4 teaspoons 2% milk
  4. Red and/or green food coloring
  5. Miniature milk chocolate kisses, unwrapped
  1. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture. Refrigerate, covered, overnight.
  2. Preheat oven to 325Β°. Shape dough into forty-eight 1-in. balls, forty-eight 3/4-in. balls and forty-eight 1/2-in. balls. On ungreased baking sheets, place one ball of each size, side by side, for each snowman.
  3. Bake 18-20 minutes or until light brown. Remove from oven; cool on pans 2 minutes. Press on chocolate chips for eyes and M&M's for buttons. Carefully remove from pans to wire racks to cool completely.
  4. For frosting, in a small bowl, beat confectioners' sugar, extract and enough milk to reach a piping consistency. If two colors of frosting are desired, transfer half of the frosting to another bowl; tint with food coloring.
  5. Cut a small hole in a corner of a food-safe plastic bag; fill with frosting. Pipe scarves on snowmen. Use frosting to attach chocolate kisses for hats. Yield: 4 dozen.
  1. Unfortunately, I never throw away or recycle anything with a recipe in it. That is just me. This recipe came from a 1996 November issue of Country Woman Magazine. So it is over 20 years old. Yikes! What is my problem? LOL
  2. You can add 1/4 teaspoon of coconut extract to the cookie and the frosting if desired.
  3. 1 cookie equals 139 calories, 6 g fat (4 g saturated fat), 20 mg cholesterol, 60 mg sodium, 20 g carbohydrate, trace fiber, 2 g protein.
Me and My Captain

Waiting For The Highlights!

The highlights I am referring to my dear readers is hair highlights.  But what I am really going to talk about is foot comfort!

Quite a stretch from highlights?  Not really, you will soon see what I am talking about.

A few days ago, I went to my beauty salon to have my highlights “brightened”….they were beginning to look a bit faded …probably has nothing to do with all this Florida sunshine! πŸ™‚  That is me below, with foil on my hair and taking pictures in the   salon.


Many moons ago….far too many than I care to comment about…I had a weekly hair appointment.  My stylist would wash, condition, cut, color, highlight and style my hair and other than the inconvenience of a weekly appointment…I really liked the attention to my “crowning glory”….and she would be standing the whole time tending to my hair needs.


Over the years, I decided I did not need to do the weekly visit, but I would still visit my stylist for cutting and highlighting.

And that is when I started to notice this phenomenon.


The salons are much the same…but there is definitely something different.


As I said, years ago on my weekly visits…Shirley, who was the best stylist I ever had…always wore a smock and comfortable shoes because she was on her feet all day long.  The smock protected her clothing from flying hair, suds and color of her clients. She also wore flat shoes. They were stylish, but flat and ….well, comfortable.


I think I noticed it first when we lived in Seattle….I began to notice the stylists did not wear smocks even when cutting hair, and I particularly noticed the shoes of the stylists. They wore very high heels.  They wore very stylish clothes and if they were coloring hair, they wore a small apron…which was promptly removed when their coloring process was over.  The stylists were “styled” and there is certainly nothing wrong with that, other than those very high heels and …and I was amazed they were able to stand all day!  


I did wear heels when I worked in an office…but I sat at a desk most of the time.  I also had a pair of flats in my drawer that I kept for walking in and out of the building (long walk) or when I had to go down into the airplane hangar and walk for miles and miles.  OK, slight exaggeration, but it was so much easier on my feet when I slipped on a pair of flats to do all that walking.


Which brings me back to the stylists.  They are on their feet all day long.


I don’t know how they do it.  But, I have to admit…high heels are sexy and make the leg look very long.


My dear readers….If you work on your feet all day long, do you wear high heels…. or did you when you were working?


Since this is black Friday and a big shopping day for many …(not me, I am an on-line person)….I wonder how many are dressing fashionable and wearing very high heels? πŸ™‚

Just askin’…..





Oh, and my stylist is right up my alley….she and I are on the same page!  Luv her!  

Happy Thanksgiving To All….


To All my dear Readers….Thanksgiving Blessings!






New Mexican Crock Pot Easy…..

Crock Pot Easy… dear readers….the big Turkey day is tomorrow and today is another easy crock pot recipe for dinner tonight.

First…do you like cheeseburgers?  Of course you do, who doesn’t?

Do you like Jalapeno Dip?

And do you like Soup? I have to hold my hand up high for that one because I simply love soups.

This recipe combines the three and it all goes together in a crock pot making it a cook-by-itself meal!  So while you chop or dice veggies for tomorrow’s big Day….or if you are traveling, perhaps you are packing and unpacking and…well, you get the picture…just toss this soup together and your dinner is ready for tonight!  Add a loaf of french bread or some soft tortillas, perhaps a little pica de gallo and yummy!

So I will make this short and sweet…ok, the recipe is not sweet tasting, but it is a bit spicy with the jalapenos….which you can adjust to your taste.

Enjoy my dear readers….and do not stress out before Thanksgiving Day…or during Thanksgiving Day or after Thanksgiving Day….Just Enjoy the Holiday!

I certainly will! ;0




Jalapeno Cheeseburger In-A-Pot Soup
Easy soup with lots of gooey cheese....what could be better than cheese?
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  1. 4 medium sized potatoes, diced
  2. 1 medium sized onion, diced
  3. 1 cup carrots, diced
  4. 1/2 cup celery, diced
  5. 1/2 cup jalapeno, diced (optional, but it is sooooo good)
  6. 1 teaspoon dried basil
  7. 1 teaspoon dried parsley
  8. 3 cups chicken broth
  9. 1 pound lean ground beef
  10. 3 Tablespoons butter
  11. 1/4 cup flour
  12. 2 cups milk
  13. 1/2 teaspoon salt
  14. 1/2 teaspoon freshly ground black pepper
  15. 1 (16 oz.) package Velveeta processed cheese, cubed OR 2 cups shredded cheddar cheese
  16. Cilantro for garnish
  1. Brown ground beef in heavy skillet along with onions, carrots, celery and Jalapeno. Cook just until the pink is gone from ground beef and drain off any excess grease
  2. Add ground beef mixture to a crock pot along with the potatoes, dried basil, parsley and chicken broth
  3. Cover the crock pot and turn on high for 4 hours or the low heat for 6 hours
  4. For the thickening of the soup, melt butter in a sauce pan and whisk in the flour. Keep over heat, stirring until the mixture is starting to bubble
  5. Add in the milk, salt and pepper. Continue stirring until the flour mixture is a thick consistency Pour the thickened mixture into the crock pot, mixing all the ingredients together
  6. Add the cubed Velveeta cheese or shredded cheese, mixing to combine
  7. Cover the crock pot with the lid and cook for another 30 minutes, making sure all the cheese is melted and incorporated
  8. Sprinkle chopped cilantro on top before serving!
  1. If you prefer, you can wait to add the well drained ground beef after the veggies have cooked for 4 hours in the crock pot...your choice.
Me and My Captain

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 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 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! πŸ˜‰


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 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 don't judge the tops of the rolls as not done enough, because when you invert the rolls, the bottoms will be darker. πŸ™‚
  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




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.

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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! πŸ˜‰  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! πŸ˜‰  

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
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! πŸ™‚
  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 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

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 πŸ™

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!!!! πŸ˜‰





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! πŸ˜‰
  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. πŸ™‚
  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





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! πŸ˜‰

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! πŸ˜‰

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! πŸ™‚





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