As you’ve read, it’s been a very busy past 5+ days for me and now, after slowly recovering from all the hustle & bustle, I’ve decided that today is my “Down Time” day. (It was supposed to be yesterday but then 5+ loads of laundry and many dishes to put in and take out of the dishwasher sort of got in the way.) My plans for this day include beginning a new book (“Act of Treason” by Vince Flynn-a political thriller), working on sewing another afghan together, making a big meatloaf for dinner and going to Knit Night with my ‘Knit Gals’… that’s it. I really knew that I’d ‘over-done’ it on the physical exertion levels yesterday when I just sort of felt totally exhausted and fatigued. Today I’m improving and beginning to feel more like the ‘old me’. I don’t know about you, but I find myself almost resenting this ‘feeling like I’m getting old’ thing. Yes, I know that I’m 61, but there are many ladies I know older than myself who seem to be running at a much ‘younger’ pace than I am. Ah well . . . to each his/her own, eh?
Our weather has been really nice these past few days; it’s bright & sunny and MELTING the snow! YAY!!! I noticed yesterday that the huge ‘traveling mound’ of snow that graced the top of my van has finally departed. I looked like a Taxi for Snow Mountains when driving down the street! Looking at the calendar, I see that the Time Change is coming up soon! March 14th is Daylight Savings Time which usually reminds me that Spring is just around the corner! (Now, that doesn’t mean that, here in Michigan, we won’t get at least one more HUGE snowstorm – those usually come close to Easter). Just looking forward to seeing buds on bushes, little green bits popping up through the snow, tiny signs that Spring is on it’s way – my FAVORITE time of year!
Just for you, more recipes that sounded good to me:
15 – Minute Italian Chicken & Rice
1 T. oil
1 lb. boneless, skinless chicken breasts, cut into strips
3 C. cut up fresh vegetables (broccoli, carrots & red pepper)
1 (14 1/2 oz.) can chicken broth
2 C. instant white rice, uncooked (or brown)
1/4 C. zesty Italian dressing
Heat oil in large skillet on medium heat.
Add chicken; cook & stir until
lightly browned, stirring
occasionally. Add vegetables; cook
& stir 3-5 minutes or until crisp-
tender; add broth & bring to boil.
Stir in rice and dressing; cover. Reduce
heat to Low, cook 5 min. or until
liquid is absorbed and chicken is
Cheddar Mushroom Caps
1 lb. large fresh mushrooms
1 lb. cheddar cheese (cubed)
paprika or garlic powder (or both)
Rinse mushrooms and remove stems. Sprinkle
cavities with salt. Place a cheese cube in each
mushroom cavity, then sprinkle with
paprika or garlic. Put mushrooms on
baking sheet and broil 2-3 minutes
or until cheese bubbles.
6 T. butter
1 C. self-rising flour (*see below for recipe)
3/4 C. white sugar
1 1/2 T. unsweetened cocoa powder
1/2 C. milk
1 tsp. vanilla extract
1 C. white sugar
1/4 C. unsweetened cocoa powder
1 1/2 C. boiling water
Preheat oven to 350 degrees F.
Melt butter in 8 X 8 baking dish while oven
preheats. In medium bowl, stir together
flour, 3/4 C. sugar and 1 1/2 T. cocoa. Stir
in milk and vanilla until smooth. Spoon this
batter over the melted butter in baking dish.
Stir together remaining cup of sugar and 1/4 C.
cocoa powder. Sprinkle over batter. Slowly
pour boiling water over top of mixture.
Bake 30 minutes until set. Serve slightly
warm with ice cream.
*Recipe for making self-rising flour:
Using a dry measure, measure the desired amount
of flour into a separate container.
For each cup of all-purpose flour,
add 1 1/2 teaspoons of baking powder
and 1/2 teaspoon of salt.
Mix to combine.
(If you’re like me, you don’t buy self-rising flour – I used to but found that I didn’t use it enough to warrant the extra cost.)
Hope that you have a great day and remember to smile (at least once!).