Pro-cras-ti-na-tion . . .

“the act of delaying or putting off.” Yep, that’s me, today! Yesterday was a 8:15 a.m. – around 4 p.m. flurry of activity around our house. We hired a very well known (Davey) Tree service to come take care of several trees & bushes – let’s just say they did an EXCELLENT job! I was VERY impressed.  Of course, the expected loud noises of branches being chewed up by the shredder but these men were precise, thorough and experts at their jobs. They took out 3 trees (an old, scraggly pine tree, an ash and another ??? tree that had grown to about 15 ft. through a bush), PLUS they gave our front hedges a trim – Lookin’ good, hedges – lookin’ good! I was really impressed by how thorough they were – cut off branches, immediately clean them up. Trim off lots on hedges then sweep up the area – immediately THEN use a leaf blower to make sure the area is free of any missed trimmings! VERY impressive!  Now, to the procrastination part: after their thorough job, I was able to see ‘what’s left’ – a bunch of some sort of viney-things that had grown up through the bush – they need clearing out.  Don’t know if I’ve mentioned it before, but since the cancer/radiation thingie, I don’t have as much energy as I used to – hence, I find myself tending towards PROCRASTINATING when it comes to doing jobs. (I never used to be like that – in fact I used to really despise procrastination if I saw it in others – boy, did I need to learn a lesson, eh?) Anyway – looks like after I finish this post I’m going to get my tennies on and a warm sweatshirt, some cotton work gloves and GET TO WORK!

Finished a few more baby hats – went to a local church garage sale Thurs. and saw a baby doll for $1.00 – thought: “I should buy that for a baby hat model” but SHE WAS SO UGLY!!! Not sure if someone had stepped on her face or she was just jammed in a toy box at the bottom, but there was enough of a slight dent in her face to make her almost scarey! (Still haven’t heard on the free yarn thing – oh well, I wait.)

How about your gas prices? I got gas Wednesday early afternoon because the price at my favorite station was down to $3.79 (9) per gallon – ONE DAY LATER: $3.89! WOW – amazing what a day will bring, eh?

Yesterday also found me enjoying lunch with youngest son at his (new) favorite diner. This one used to be a Ram’s Horn (now it’s under a new name: “The Highland Grill” in Waterford); I was suitably impressed with the place – clean, bright, well-lit and decorated, GREAT service, reasonable prices and really tasty food. You can’t beat that! I had a patty melt combo – that came with a salad (offer: soup/salad or cole slaw), and fries (for $1.00 extra I got sweet potato fries). The sandwich was really good, cooked like I wanted – fries were great (ended up taking home half of lunch, just couldn’t eat it all!) Son was totally happy with his Double Decker cheeseburger & fries – he ‘inhaled’ it! Glad to find a nice, close place to eat. When the boys were little there was another place close by that used to have all the above qualities but, over time, they’ve totally gone down hill (in my humble opinion). Not that I am against seniors – I AM one, but that particular restaurant totally caters to seniors, at the expense of other people. Their food is much lower quality- smaller sized portions and VERY BLAND! Oh, and their prices went UP! Ridiculous, in my opinion – we stopped going there. Yes, seniors NEED places to go that have foods they like BUT don’t shoot the horse if you still need to ride somewhere! Oh well, I digress . . .


Peanut Butter Eclair Dessert


1 (3.4 oz) pkg vanilla instant


1 3/4 C. cold milk

1/4 C. creamy peanut butter

1 (8 oz) tub Cool Whip,


24 honey graham crackers

6 oz. semi-sweet baking chocolate

3 T. butter

Beat pudding mix & milk in large

bowl with whisk 2 minutes. Add

peanut butter; mix well. Stir in

Cool Whip. Layer 1/3 of graham

crackers and half pudding mixture

in 9 X 13 baking dish, breaking

grahams if necessary, to fit.

Repeat layers, top with remaining

grahams. Microwave chocolate &

butter in microwavable bowl on

High 2 minutes or until butter is

melted, stirring after 1 minute.

Stir until chocolate is completely

melted & mixture is well blended.

Spread over grahams. Refrigerate

8 hours.

To Easily Cut Dessert:

Use a sharp knife; dip blade

in hot water after each cut

to warm & clean the blade.

(recipe: Kraftfoods)


Mexican Pocket Pitas


1/2 lb. ground turkey, cooked/drained

1/2 C. chopped onion

1 (16 oz) can Ranch pinto beans,


1/2 C. salsa or picante sauce

3 whole wheat pita pockets, halved

2 C. shredded lettuce

1 C. chopped tomato

1 C. shredded Cheddar cheese

1 pkg. taco seasoning mix

sour cream, if desired

Brown turkey & onion 3-4 minutes;

drain. Add taco seasoning, beans &

salsa, heat through. Spoon mixture

into each pita pocket. Add lettuce,

tomato & cheese. Add a little sour

cream to pockets, if desired.

(recipe: Rhonda G-Marys Recipe



Sizzling Italian Vegetables


1 zucchini, coarsely chopped*

1 tomato, chopped

2 slices bacon, fully cooked &


2 T. balsamic vinaigrette

1/4 C. shredded mozzarella cheese

Cook zucchini, tomatoes & bacon in

dressing in skillet on medium-

high heat 6-8 minutes or until

zucchini is crisp-tender and bacon

is done, stirring occasionally.

Sprinkle top with cheese before


* can substitute 1 1/2 C. sliced

fresh mushrooms or coarsely

chopped fresh green beans for


(recipe: Rhonda G-Marys Recipe



Grilled Tater Tots

1 pkg. tater tots
1 1/2 C. grated Cheddar cheese
1/2 C. chopped onion or green
onions 6 T. butter (extra for greasing

Coat a large sheet of heavy-duty
foil with butter or non-stick spray.
Arrange tater tots on foil in single layer.

Sprinkle with cheese & onions.
Cut butter into slices; place evenly
over top. Top with another sheet
of buttered foil, fold in edges several
times. Grill over medium heat 15- 20
minutes on each side, less if potates
are thawed.

(recipe: Sandy-Marys Recipe Exchange)

Tuna-Stuffed Pasta Shells

18 jumbo pasta shells

1 (6 oz) can light tuna

1 C. fresh bread crumbs

1/4 C. finely chopped onion

1 large egg
1/4 C. minced fresh parsley

1 tsp. lemon juice

1 (10 3/4 oz) can cream of celery


1/2 C. milk

2 T. grated Parmesan cheese

paprika (optional topping)

Preheat oven 350 degrees F.

Lightly coat baking dish with

nonstick spray. Boil pasta

accordg to pkg directions until

just firm-tender. Mix tuna, bread

crumbs, onion, egg, lemon juice,

and half parsley, to blend. Drain

shells, rinse gently to cool, drain

again. Fill each shell with tuna

mixture (about 1 T.). Place in

prepared dish. Whisk soup &

milk in small saucepan until hot.

Remove from heat, stir in

remaining parsley. Pour over

shells; sprinkle tops with

Parmesan & paprika. Bake 25

minutes until hot & bubbly.

(recipe: Sandy-Marys Recipe Exchange)


Carrots with Peanut Sauce

2 C. fresh baby carrots

1 C. water

1/3 C. teriyaki stir fry sauce-

marinade (La Choy)

1 T. crunchy peanut butter

1/8 tsp. salt

Place carrots & water in medium

saucepan. Cover; bring to boil

over medium heat. Cook 10 minutes

or until tender; drain. Add stir fry

sauce, peanut butter & salt to

carrots; stir until coated.

Serves 4 (1/2 C. each)

(recipe: readyseteat)


Sweet ‘n Sour Smoked Sausages

2 (16 oz, ea) pkgs miniature smoked
sausage links
2 (21 oz, ea) cans cherry pie filling
1 (20 oz) can pineapple chunks, drained
3 T. brown sugar

Place sausages in crockpot. In a bowl,
combine pie filling, pineapple & brown
sugar; pour over sausages. Cover &
cook on Low 4 hours. Serves 16-20


Roasted Red Pepper Potato Soup

4 large red bell peppers
1 medium yellow onion, peeled & diced
(about 1 C.)
1 large russet potato, peeled & diced
(about 1 1/2 C.)
3 cloves garlic
1 quart chicken stock (or veg stock)
1/4 C. cream or milk
3 T. butter
cayenne, salt & pepper – to taste

Roast red bell peppers by place them over
or under an open flame until they blacken
on all sides. (can use a grill, cooktop gas
burner or oven broiler). Place blackened
peppers in a bag, close bag & let peppers
steam for 10-15 minutes, or until the
skins feel like they can easily be slipped
off. Remove peppers fro bag, peel off
blackened skins, remove seeds; chop
peppers roughly. Heat butter in a large
soup pot over medium-high heat. Add
chopped onion & saute 2-3 minutes,
stirring occasionally. Add potatoes;
cook another 1-2 minutes, then add
garlic & roasted peppers. Stir well &
cook 2 minutes. Add stock, stir well
& bring to a simmer. Cook over
medium heat until potatoes are soft.
Puree soup in a blender or food
processor until very smooth. Might
have to do this in batches. Return
soup to a clean pot over low heat.
Add cream, stir well & taste – season
to taste. Serves 4-6.

(recipe: Simply Recipes site)

Cream Cheese Cake Mix Cookies

1 box cake mix, any flavor
1 (8 oz) cream cheese, room temp.
1/4 C. butter, room temp
1 large egg
1 tsp. vanilla (depends on cake flavor)
1 C. any add-ins: choc. chips, candy,
nuts, etc.*

Preheat oven 375 degrees F.
Cream together butter & cream cheese.
Add egg & vanilla; mix well. Stir in
cake mix a little at a time until it’s all
blended, then add ‘add-in’s. Spoon
onto a cookie sheet; bake 10 minutes
until edges are brown. Makes about
3 dozen.

*poster said she added a 12 oz. bag
 of semi-sweet chocolate chips, but
you can vary the add-ins to your


Mandarin Chicken ‘n Broccolli

6 C. frozen broccoli florets

1 T. cooking oil

1 1/2 lb. boneless skinless

chicken breasts, thinly sliced

1 1/2 tsp. finely chopped garlic

1 C. La Choy Orange Ginger Stir-

fry sauce-marinade

1 (11 oz) can mandarin oranges,


3 C. cooked long-grain white rice

Prepare broccoli accordg to pkg.

directions. Drain & set aside.

Heat oil in wok or large skillet

over high heat. Add chicken &

garlic; cook & stir 3-5 minutes

or until chicken is lightly

browned & garlic is fragrant.

Add broccoli & stir-fry sauce

to wok/skillet. Cook 1-2 minutes

or until hot & sauce is slightly

thickened. Remove from heat; add

mandarin oranges. Serve with rice.

Serves 6

(recipe: readyseteat)


Applesauce Cookies


2 C. chunky applesauce

3 1/2 C. flour

1 tsp. baking soda

1 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1 tsp. ground cloves

2 C. packed brown sugar

1 C. shortening

2 eggs

1/2 C. cold coffee

1 C. chopped raisins (or dates)

1/2 C. chopped nuts

Spoon applesauce into a cheese-

cloth lined sieve; set aside to

drain. Sift flour, baking soda,

salt, cinnamon, nutmeg & cloves;

set aside. Using elec. mixer, cream

together sugar, shortening & eggs;

stir in coffee. Slowly beat dry

mixture into wet mixture. Fold in

strained applesauce, raisins/dates

& nuts by hand. Refrigerate batter

8 hours or overnight.

Preheat oven 375 degrees F.

Drop cold batter, 1 heaping tsp. at

a time, onto a lightly greased cookie

sheet 2 inches apart. Bake 9-12

minutes, or until finger pressed

in center of cookie barely leaves

an impression. Makes 48.

(recipe: cookincrazyme-DDJ-



How’s your weather holding up? It’s definitely chilly around here – 46 degrees F. right now at 1 p.m. but it’s also windy & sunny; lots of leaves doing the ‘FALL’ – the yard is beginning to have a light coating of multi-colored ‘fall-ness’ (my word). We, here at our house, are NOT leaf-rakers; my husband likes to just ride over them with the lawnmower – much easier on us. Well, enough of my ‘title word’ – time to get up from this chair and get DOING! See ya – hope you have a great day!




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One CommentLeave a comment

  1. Hey I know that word!! In fact I’ve even practiced it on occasion. But whats a gal to do when she can think of better ways to spend her time.

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