Beautiful fall weather, 64 degrees, sunny with a nice breeze. Sitting here on my computer doing my ‘usual’ – checking blogs, emails and Facebook when I get a phone call from our youngest. He’s at school (since 9:30 a.m.) practicing his color guard routines with the band until they leave at 1:30 p.m. for a competition in Livonia at 4:30. Seems that during practice someone got a little too close to him when they were swinging their flag and bashed him in the bridge of the nose – not sure if it’s broken “but we can take him to a clinic – do you know any with xray equipment?(his coach)” Jump in the car, grab him and head to our local hospital (same one I’ll be at Monday for surgery). I was impressed by how quickly he was seen (turns out the Resident who checked him out was Team Captain of her high school color guard!). It’s a good thing to know that this Resident KNOWS what you’re talking about when you say ‘hit in the nose by a flag pole!’ (You can imagine the looks he/we got before we got to see her!) Anyway, seems they’re almost certain it’s broken but not dislocated, therefore they said the treatment would be the same- we could stay and schedule an xray (45 min.) OR go back to school and schedule one at our doctor’s Monday – no difference. Of course, we left. (Ice, Ibuprofen for pain, no nose blowing for a week). Does it look bad? Not really – a little swollen on the bridge; they said he might end up with 2 black eyes, but he’s good. Got him back to school by around 1; the bus leaves at 1:30-45, so he had enough time to change into his uniform and eat lunch (packed it this morning for him). Won’t see or hear from him again (barring any other emergencies) until around 8:30-9 p.m. tonight. Yep, it’s been a crazy day!
I’m just catching up on the laundry and dishes, remembering the last time I had surgery. The guys were good about making sure we were fed BUT . . . when it comes to washing pots & pans, well let’s just say there was a MOUNTAIN by the time I felt good enough to tackle them. (Yes, they can rinse dishes off and put them in the dishwasher but that’s about it.)
Not much else new (YAY – that’s a good thing!); I even passed up several Garage Sale signs coming home, figuring I’d had enough excitement for one day.
Ran into more great-sounding recipes, if you’re interested . . .
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Broccoli-Egg Stuffed Baked Potatoes
2 large baking potatoes
1/4 C. sour cream
1 T. margarine spread
1/4 tsp. salt
1/8 tsp. ground black pepper
nonstick cooking spray
4 eggs, scrambled
2 C. frozen broccoli florets,
cooked & drained
Wrap potatoes individually in
microwaveable plastic wrap. Place
on microwave safe plate. Microwave
on HIGH 5 minutes, turn over and
microwave 4 minutes more or until
soft. Cut potatoes in half lengthwise.
Scoop out insides, leaving 1/4 inch
shell, set aside. Place potato pulp in
medium bowl; add sour cream,
margarine spread, salt & pepper; beat
with electric mixer on low speed or
with hand masher until potatoes are
mashed and mixture is desired
consistency. Spray medium skillet
with cooking spray; heat over medium
heat. Scramble eggs until edges & bottom
begin to set. Lift cooked part and gently
turn – stir in broccoli. Add egg mixture to
potatoes; mix lightly. Spoon evenly into
potato shells. Place on microwave-
safe plate. Microwave on HIGH 4
minutes or until hot. Serves 4
(Option: to further enhance flavor,
squeeze potato with lemon wedge.
(recipe: ReadySetEat)
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Shrimp Garden Salad
1/2 C. LaChoy stir fry sauce-marinade
3 T. creamy peanut butter
3 T. water
1 medium cucumber, peeled
6 C. shredded romaine lettuce
3/4 C. shredded carrots
8 oz. small cooked shrimp without
tails, thawed if frozen
1/2 C. LaChoy Chow Mein noodles
Stir together stir fry sauce, peanut
butter and water in small bowl
until blended to make dressing;
set aside. Cut cucumber in half
lengthwise; remove seeds. Cut halves
into 1 x 1/4 inch matchstick pieces.
Place 1 1/2 C. lettuce in each serving
bowl. Sprinkle each evenly with cucumbers
and carrots. Place shrimp in centers;
spoon dressing over salads & sprinkle
with chow mein noodles. Serves 4.
(recipe: ReadySetEat site)
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Creamy Chicken -n- Noodle Casserole
16 oz. egg noodles (cooked)
1 can cream of chicken soup
3/4 can of milk
1/4 C. butter
1 C shredded cheddar cheese
1 C. shredded colby-jack cheese
1 can cooked chunk chicken (or 1/2 – 1 lb. cooked, chopped chicken)
Cook egg noodles; combine remaining ingredients
in large saucepan. Stir until mixture is nice and
creamy; stir in the chicken and combine with noodles.
Notes: You can put this in a baking dish and add cracker
crumbles or crumbled chips as a topping and bake
for 10-15 minutes at 350 degrees. Or you can skip
that step and just add noodles to the bowl and
serve from there.
(recipe: Sandy-Marys Recipe Exchange)
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Man Bars
2 cups graham cracker crumbs
6 oz. semi-sweet chocolate chips
1/2 cup walnuts, finely chopped
14 oz. sweetened condensed milk
1 t. vanilla
powdered sugar
Preheat oven 350 degrees F.
Mix together all ingredients except
powdered sugar. Press into a well-
greased 8″x8″ baking pan. Bake
30 to 35 minutes. Cut into small
squares and roll in powdered sugar
before serving. Makes about
1 1/2 dozen.
(recipe: Sandy-Marys Recipe Exchange)
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Stuffed Corn Bake
14 3/4 oz. can creamed corn
15 1/4 oz. can corn, drained
1/2 C. butter, melted
6-oz. pkg. chicken-flavored stuffing mix
1/2 C. water
1/2 tsp. garlic powder
1/2 tsp. pepper
Preheat oven 350 degrees F.
Combine all ingredients and stir until mixed
well. Spoon into a greased 2-quart casserole
dish. Bake, uncovered, for 30 minutes.
Serves 4 to 6.
(recipe: Sandy-Marys Recipe Exchange)
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CRESCENT QUICHE LORRAINE 1 can refrigerated crescent rolls 1 egg beaten 1 C. evaporated milk 1/2 tsp salt 1/2 tsp Worcestershire sauce 1 C. shredded Swiss cheese 1 C. (3 1/2 oz can) French fried onions 9 slices crisp bacon crumbled Preheat oven 325 degrees F. Separate dough and press into an ungreased 9" pie pan. Press pieces together to form a crust. Combine egg, milk, salt and sauce. Stir in cheese. Sprinkle half of onions over unbaked crust. Pour egg mixture into crust. Sprinkle with bacon and remaining onions. Bake 25-30 minutes or until set. Cool 5 minutes before serving. (recipe: RDJ 9/16/11) ----------------------------------- Vegetarian Chili (crockpot) 2 T. olive oil 1 onion, chopped 1 garlic clove, crushed 1 red bell pepper, cut into 1-inch pieces 1 green bell pepper, cut into 1-inch pieces 2 T. cumin 1 tsp. cayenne pepper 3 (14-oz.)cans crushed tomatoes 1 (10-oz.)bag frozen whole kernel corn 4 (10-oz.)cans black beans, rinsed, drained 2 C. picante sauce Sauté first 7 ingredients in a skillet for 5 minutes. Combine all ingredients in a slow cooker. Mix well. Cover; cook on low for 6 hours or high for 3 hours. (recipe: July 2011 issue of Today in Mississippi Mississippi Cooks: Featured Cookbook --------------------------- Hope you're enjoying this lovely Fall weather! Big Hugs; Pammie PS: Praise the Lord he wasn't hurt more - he's able to do what he loves and I'm able to not freak about the outcome! YAY! PPS: As if that wasn't enough excitement - later in the day middle son called telling me he was at Pontiac Lake (about 1/2 hour away from our house) and somehow managed to lose his keys on the trail, could I bring him his spare set? Good thing he HAS a spare set! Drove out there, gave him the keys, stopped at ACO Hardware to get 2 house keys made (his keys included his car AND house key); one good thing was there wasn't any identifying tags on that ring (ie: library card, gas card, etc.) so if anyone finds them they won't have our house address! Ah yes, life just keeps getting more 'exciting' as the day goes on - sigh.