Today is now the “Day After” – after youngest got home from Band Camp and middle son is now slowly recovering from Tonsillitis. It was interesting around here last night listening to the groans and moans. Youngest was exhausted (as were all of the kids who went to camp – guess they didn’t get much ‘down/rest’ time) and complaining of sore muscles and fatigue; middle son just got home from work and was really still feeling sick and very tired (manager kept them way after closing to finish cleaning/readying the store for the next day) – it was a very good thing they both were too tired to argue/fight with each other because they were both VERY testy! Ah, the fun of being a Mom, eh?
It’s now 11:15 a.m. – youngest is still in bed sleeping, middle is up watching tv, drinking green tea and eating a bagel w/ cream cheese. After calling around to get him a follow-up doctor check up, turns out the earliest we can get one is Sept 14th! He & I both decided that we’d make the appointment and, when that date gets close if he’s feeling a LOT better, we’ll just cancel it. I know that sounds strange but he has NO insurance and is too old to still be on the family insurance, so doctor visits for him are very expensive (not looking forward to the bill for the emergency room visit!).
Last night was the “Parent’s Bar-be-cue” for the Band kids & their families; afterward was their first actual performance for the families. The food was good (hot dogs/hamburgers, potato salad, tossed salad, chips), the performance was really good, considering these kids had only actually been together as a group for two and a half weeks! Come Monday practice officially starts Mon & Weds, 6-9 p.m. – lots of groans were heard when that was announced – you could tell the kids were really tired, but it didn’t show during the performance!
Today will be a ‘getting back to normal’ around here – tons of dirty laundry to be done (which now resides in an army duffel bag) from Band Camp. Later on I will be able to cook an ACTUAL DINNER for the family! That sounds weird, but with youngest gone and middle son sick, my husband just decided that we’d ‘finish off the leftovers’, so I haven’t actually COOKED a MEAL since Saturday! (Yes, some of you are thinking: “And that’s a BAD thing?”). I don’t know about you, but sometimes I just have this need to ‘take care of my family’ – which usually comes out in the form of cooking. Tonight is chicken stir fry with rice and tossed salad & fresh veggies; been wanting to cook that for a week now!
Speaking of food, here’s a few ‘yummy sounding’ recipes for ya!
‘BAKED POTATO’ SALAD
3 pounds red creamer potatoes, scrubbed and rinsed well
2 cups ranch dressing
3 ounces bacon crumbles or pieces
2 cups grated cheddar cheese
4 scallions, sliced
Place the washed potatoes into a large pot and cover with water. Bring to a boil over high heat. Reduce heat and simmer until knife inserted in center of a potato comes out easily (20-30 minutes, depending on the size of the potatoes). Drain potatoes and cool. Dice potatoes and place into a large bowl. Toss with remaining ingredients and refrigerate.Makes 8 servings. (Trish 1_Comfort_Foods)
Chicken Deli Casserole (crockpot)
1 (32 oz) can sauerkraut-rinsed and drained
1 C. low calorie Russian salad dressing
6 boned and skinned chicken breast halves
1 T. prepared mustard
1 C. Swiss cheese — shredded
Place half the sauerkraut in a 3 1/2 quart electric slow cooker.
Drizzle on about 1/3 cup of the dressing. Top with 3 chicken breast
halves and spread the mustard over the chicken. Top with the
remaining sauerkraut and chicken breasts. Drizzle another 1/3 cup
dressing over the casserole. Refrigerate the remaining dressing until
Cover and cook on the low heat setting about 3 1/2 to 4 hours, or
until the chicken is white throughout and tender.
To serve, spoon the casserole onto 4 or 5 plates. Sprinkle 3 to 4
tablespoons of cheese over and drizzle about 1 tablespoon of the
Russian dressing on top. Serve immediately, garnished with parsley.
Recipe By : The Best Slow Cooker Cookbook Ever
(Comment from another poster about this recipe: “I used pork instead of chicken because the chops were defrosted. Simply magnificent. We now have a new favorite.”)
Chocolate Eclair Cake
16 oz. pkg. graham crackers
2 (3.5 oz) pkgs. French Vanilla instant pudding mix
3 cups milk
16 oz. Cool whip
8 oz. chocolate syrup
In a 9×13 pan, put in one layer of graham crackers. In a large bowl,
mix the 2 pkgs. pudding mix and the milk and beat together with a
fork until thick. Add half the cool whip. Spread half of the
pudding mixture on top of the crackers. Add another layer of
crackers, then layer the remaining pudding mixture on top. Pour a
thin coat of chocolate syrup on top. Add another layer of crackers
on top of the syrup. Refrigerate overnight. Layer the remaining
cool whip on top before serving.
Well, that’s the ‘goings on’ around here lately; the weather has been (to me) AMAZING! Chilly at night (got down to 45 degrees last night! BRrrrrrrr!); sunny and warm during the day (79 yesterday). THAT’S what I call a good day/night! Warm enough to enjoy the day without roasting, cold enough at night to get a good sleep in! (Youngest has a really dark tan on his face from all the marching in the sun, day after day – almost didn’t recognize him last night! That, and he had his hair spiked up stiff on top; he doesn’t usually wear it that way and informed me that he’s going to be doing that for all performances in the future. Guess the guys in the band decided to ALL do that…sigh)
Enjoy your day and evening – hope YOUR weather is really good!