It’s been crazy, hectic and unscheduled this week and today’s no different. It started out rather quietly (YAY!) then seems to be sort of rolling along on it’s own. The guys got up and asked for pancakes – no problem, seemed like a good request so I complied. About 3/4 ths through making them we had a knock at the door; one of their friends stopped by to ‘visit’. I really like this 20-something ‘kid’ BUT . . . he’s built like Mad Mountain Dean (if you remember that character) and can eat a house! Of course I couldn’t be rude and just not offer him anything; the ‘good part’ was that he’d already eaten a large bowl of cereal earlier, so only had 3 large pancakes, 2 fried eggs and 2 glasses of orange juice. (sigh).
My next project involves knitting another lacey scarf: my co-teacher in our Special Needs group had her birthday yesterday and guess who totally FORGOT! I saw it on the calendar (way too late to do anything about it in the area of a gift), so I called her and told her it’s ‘in the works’. Today I spent a good hour trying to find a QUICK, EASY pattern for another lacey scarf; my current pattern is lovely, but it’s eight rows long and requires reading EVERY SINGLE STITCH for fear of losing your place! Took me quite awhile, but I finally found a rather simple 4-row pattern (every odd row repeats – YAY!) NOW I have to decide which of 2 yarns to use. Have two really pretty donated yarns (came in the same batch as the fuzzy, white yarn for other scarves): a really pretty sort of rose-colored one or a kind of kinky white one (kinky as in “the yarn has tiny kinks made in it”). Am kind of leaning towards the rose, because the Christmas scarf is ivory and I really didn’t want to give her two white/cream scarves. (I’ll be putting the ‘other’ cream lacey scarf on hold until this birthday scarf is finished – will post photo when done).
Today is Thursday which means I’ll be getting my 4 yr old grandson soon. It’s hot out (in the 90’s) and sunny – his sandbox is STILL filled with tons of rainwater (we had a HUGE thunderstorm yesterday afternoon), so it looks like we’ll be spending the day indoors . . . again. (I don’t mind – I really don’t like being outside in the hot sun!)
Not sure yet what the rest of the day will hold; not even quite sure yet what dinner will be! (for me, that’s unusual – I usually try to plan dinner ‘in my head’ when I first get up so there’s no problems later on). I’m sort of leaning towards salmon patties, but seriously doubt grandson will think that’s a good idea for dinner (well . . . there’s always PBJ’s or hot dogs for him!). Here’s a few “keep your kitchen cool” recipes:
Microwave Turkey ‘n Stuffing Burgers
1 lb. ground turkey
2 T. dry bread crumbs
2 T. finely chopped onion
1-2 tsp. finely chopped fresh sage or 1/2 -1 tsp. sage leaves, crushed
1/2 tsp. salt
1/8 tsp. thyme leaves
2 T. milk
2 tsp. butter
1/4 C. finely chopped fresh mushrooms
2 T. finely chopped zucchini
1 T. finely chopped pimiento, drained
1/4 C. dry bread crumbs
In medium bowl combine all burger
ingredients; mix well. Form into four 3/4-inch thick patties; arrange patties on microwave-safe roasting rack. Press center of each patty to make slight indentation. In small microwave-safe bowl, combine butter, mushrooms and zucchini. Microwave on HIGH for 1 – 1 1/2 minutes or until tender, stirring once during cooking. Stir in pimiento and bread crumbs. Fill turkey patties with stuffing mixture, pressing down lightly. Sprinkle with paprika. Cover with waxed paper. Microwave on HIGH for 6 – 7 minutes or until patties are no longer pink and are firm to the touch, rotating rack 1/2 turn halfway through cooking. Makes 4 servings.
Cucumber Dill Stuffed Cherry Tomatoes
18-24 cherry tomatoes
3 oz pkg. cream cheese, softened
2 T. mayonnaise or salad dressing
1/4 C. finely chopped, seeded cucumber
1 T. finely chopped green onions
2 tsp. chopped fresh dill or 1/4 tsp. dried dill weed
Remove stems from tomatoes. Cut thin slice off bottom of each tomato. With small spoon or melon baller, carefully hollow out tomato, leaving 1/8 inch shell. Invert tomatoes on paper towels to drain.*
In small bowl, combine cream cheese and may9onnaise; mix well. Stir in cucumber, onions and dill; mix well. Fill tomatoes with cream cheese mixture.** Refrigerate several hours to blend flavors. Makes 18-24 appetizers.
TIPS: * At this point, tomatoes can be covered and refrigerated up to 24 hours.
** For easy filling, place cream cheese mixture in plastic squeeze bottle. Cut off 3/4 of bottle tip with scissors; squeeze cream cheese mixture into tomatoes.
(recipes from Pillsbury “Simple Summer Recipes”, 8/90)
(Of course, we CAN’T go without dessert!)
(this one requires baking)
Taste Of Home – Marilyn Swisher
1 1/2 cups flour
1 1/2 cups quick-cooking or
1/2 cup sugar
1/2 cup packed brown sugar
1/4 tsp salt
1 cup cold butter
3/4 cup seedless raspberry jam
1 pkg. (11 1/2 oz.) semisweet chocolate chunks
1/4 cup chopped walnuts
In a large bowl, combine the oats, flour, both of the sugars, and the salt. Cut in the butter until the mixture resembles coarse crumbs. Set aside 1 cup for the topping. Press the remaining crumb mixture into a greased 9-inch square baking pan. Spread with the jam. Sprinkle with the chocolate chunks. Combine the walnuts and the reserved crumb mixture. Sprinkle over the top. Bake at 375 F. for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack and cut into squares. Makes 16 servings
That’s about it for this Thursday Musing – hope you’re: (a) staying cool, (b) resting when you can and (c) remembering to smile!