Wild & Crazy But Getting Better – I Think ???

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You know, sometimes, in life where you’re just cruising along and then you have one of ‘those’ days/weeks? That’s sort of been my whirlwind for the past few days. Saturday found me taking middle son (age 24) to Emergency writhing in great pain, possible kidney stone. Four hours later, several pain pills & shots later, it turns out he DOES have a kidney stone BUT it’s in the process of being ‘passed’ (ie: it’s  NOT in the kidney). He also has a gall bladder stone (no problem, they said) and a cyst on the kidney (again: no problem, they said). Pills to go home with for pain and to help easy out the stone. Bad part? The pain meds made him nauseous – couldn’t keep anything down! (Note on going home: eat food with the pain pill AND drink plenty of fluids) – easier said than done! All day Saturday he was sick; mostly slept. Yesterday was a little better but today we think he finally got it out (gross but: they give them a strainer to catch any stones and a container to take it to the doctors). What came out was so tiny I was totally amazed a thing that small could cause such pain! He seems to be doing better – well, I hope so – he went to work (I didn’t see him).

Friday took youngest to the Secretary of State’s to get his official driver’s license only to find out we also needed his birth certificate, a piece of mail with his name & address on it, his learner’s permit and something else – ended up coming home frustrated. First thing today we were back there, necessary papers in hand. Walked in the door (knowing it’s MONDAY and they’re always busy Mon. & Fri) – they were on #11 on the screen – we had a tag for #63! I went back to the car & got my knitting, son went next door to Taco Bell for some food for him. I chatted with several really nice people (even gave out my knit group business card to two ladies who are in the area!). About 1 1/2 hours later, we finally got his license (or it will be coming in the mail – he got the ‘paper equivalent’ for now). While we were sitting there waiting he informs me that a friend of his he used to go to school with AND used to work where he works has a car for sale and he wants to buy it . . . SIGHT UNSEEN! Yes, we’re dealing with an 18 1/2 yr old here (my son) AND he doesn’t think things through BUT, to make a long story short, he’s on his way to buy it right now. It’s a 2000 Saturn -123,000 miles – 24 MPG  ($900.00) – she’s driving it, it needs a wheel bearing but her dad works at an auto repair shop and he’s going to fix it for $50.00 TODAY! She says her Dad has done all the repairs on it, so he trusts her. I tell ya, folks – they sure do things differently these days than when I was a kid! I already gave him ‘the talk’: “You realize that this car is ALL ON YOU – you made this decision and if it needs anything, or has any unseen/undisclosed problems, it’s ALL YOUR DECISION AND ALL YOUR MONEY  that’s going to be used for any repairs – we’re done”. We gave him $500 for graduation to go towards the purchase of a car – that’s done, anything else is on him. Let me tell you – that’s a REALLY hard place to be, as a parent but with THIS son, it’s been ‘tough love’ all the way. He’s very headstrong and only learns the hard way. Not my idea of a good thing, but sometimes you just have to step back and let them fall (of course, praying all the way that he’s going to be alright).  I remember my first car: a baby blue Mercury Comet! Don’t even know the year but with my Aunt’s boyfriend co-signing for me, I made it happen. I drove that car from 1966-1970, and it was probably just about on it’s last legs when I FIRST got it, but it got me through college & work!

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Unstuffed Cabbage Rolls

1 1/2 to 2 lb. lean ground beef
1 T. oil
1 large onion, chopped
1 clove garlic, minced
1 small cabbage, chopped
2  (14.5 oz ea) cans diced tomatoes
1 (8 oz) can  tomato sauce
1/2 C. water
1 tsp. ground black pepper
1 tsp. sea salt

In  large skillet, heat oil over medium heat. Add
ground beef & onion; cook, stirring, until beef is
no longer pink & onion is tender. Add  garlic &
continue cooking  1 minute. Add  chopped cabbage,
tomatoes, tomato sauce, pepper & salt; bring to a boil.
Cover & simmer 20 – 30 minutes, or until cabbage is tender.
Serves 6 to 8.
(recipe: Facebook)
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Chocolate Pecan Pie Bars


1 C. butter or margarine, softened
2 C. flour
2 C. sugar, divided
1/4 tsp. salt
1 1/2 C. light corn syrup
8 oz. Baker’s semi-sweet chocolate, divided
4 eggs, beaten
1 1/2 tsp. vanilla
2 1/2 C. chopped pecans

Preheat oven 350 degrees F.
Beat butter, flour, 1/2 C. sugar & salt with
mixer until mixture resembles coarse crumbs.
Press onto bottom of 15 X 10 X 1 inch pan
sprayed with nonstick spray. Bake 20 minutes
or until lightly browned. Microwave corn syrup
& 6 oz. chocolate in large microwaveable bowl
on High 2 1/2 minutes or until chocolate is
almost melted, stirring after 1 1/2 minutes. Stir
until completely melted. Add remaining sugar,
eggs & vanilla, mix well; stir in nuts.
Pour chocolate mixture over warm crust; spread
to evenly cover crust. Bake 35 minutes or until
filling is firm around edges but still slightly soft
in center. Cool completely. Melt remaining chocolate
as directed on pkg; drizzle over dessert. Let stand
until chocolate is firm, cut into 48 bars.

TIP: Line pan with foil with ends extending over
sides; spray with cooking spray, then use as
directed. Lift cooled dessert from pan with foil
‘handles’ before cutting into bars.

Use stove instead of microwave oven:
Prepare & bake crust as directed. Cook
corn syrup & chocolate in large saucepan
on very low heat just until chocolate is
melted, stirring constantly. Remove from
heat & continue with recipe as directed.

(recipe: Kraft foods)
———————————————-

Crispy Grilled Chicken Thighs

 

1/3 C. mayonnaise

1 T. chili powder

1/2 tsp. cayenne pepper

kosher salt

8 skin-on, bone-in chicken thighs (about 2 1/4 lb)

cooking oil (for brushing)

1 1/2 C. bread crumbs

3 large tomatoes, halved crosswise

freshly ground black pepper

Combine mayonnaise, chili powder, cayenne

& 1/2 tsp. salt in a large bowl. Add chicken &

toss to coat. Cover & refrigerate at least 2

hours or overnight.

Preheat grill to medium low. Brush grill grates

with cooking oil. Place breadcrumbs in a shallow

dish, then add chicken, turning to thoroughly coat.

Grill chicken, turning once, until golden brown &

cooked through, 20-25 minutes per side.

Brush tomatoes with cooking oil & season with

salt & pepper. Place, cut-side down on grill &

cook until marked, about 4 minutes per side.

Serve with the chicken. Makes 4 servings.

 

(recipe: Food Network)

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Zesty Grilled Potatoes

1 (20 oz) pkg. refrigerated diced potatoes with onion
2 T. margarine
1/2 tsp. paprika
1/4 tsp. garlic salt
1 (10 oz) can Ro-Tel diced tomatoes & green chilies;
well drained
1/3 C. shredded Mexican cheese blend

Preheat gas grill for medium heat. Spray a 9 X 13
disposable foil pan with spray; set aside. Combine
potatoes, margarine, paprika & garlic salt in large
microwave-safe bowl. Microwave o High 2-3 minutes
or until potatoes are hot & margarine melts. Stir in
drained tomatoes. Place potato mixture in foil pan;
sprinkle with cheese. Grill, uncovered, 20-25 minutes
or until potatoes are tender. Serves 6 (about 2/3 C. each)

NOTE: If you don’t have a disposable foil pan, a large
sheet of heavy-duty foil, with sides folded up, will work.

(recipe: readyseteat!)

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Peach Cobbler

 

8 fresh peaches – peeled, pitted & sliced into

thin wedges

1/4 C. white sugar

1/4 C. brown sugar

1/4 tsp. ground cinnaon

1/8 tsp. ground nutmeg

1 tsp. fresh lemon juice

2 tsp. cornstarch

Topping:

 

1 C. flour

1/4 C. white sugar

1/4 C. brown sugar

1 tsp. baking powder

1/2 tsp. salt

6 T. unsalted butter, chilled & cut into

small pieces

1/4 C. boiling water

 

Sugar-Cinnamon Mixture:

3 T. white sugar

1 tsp. ground cinnamon

Preheat oven 425 degrees F.

In large bowl, combine peaches, 1/4 C.

white sugar, 1/4 C. brown sugar, 1/4 tsp.

cinnamon, nutmeg, lemon juice & cornstarch.

Toss to coat evenly then pour into a 2 qt.

baking dish. Bake 10 minutes.

 

Topping:

In a large bowl, combine flour, 1/4 C. white

sugar, 1/4 C. brown sugar, baking powder

& salt. Blend in butter with your fingertips or

using a pastry blender, until mixture resembles

coarse meal. Stir in water until just combined.

Remove peaches from oven, drop spoonfuls

of topping over peaches. Sprinkle entire

cobbler with sugar & cinnamon mixture &

bake until topping is golden, about 30 minutes.

 

(recipe: Facebook)

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Warm Bacon-Horseradish Dip

 

1 (8 oz) pkg. cream cheese, softened

1 C. (4 oz) shredded sharp Cheddar cheese

2 T. milk

1 T. prepared horseradish

1 tsp Worcestershire sauce

1 clove garlic, minced

1/4 tsp. ground black pepper

6 slices thick-cut bacon, crisp-cooked, drained &

crumbled (about 3/4 C.), divided

1/4 C. sliced green onions

1 tsp. butter or margarine, melted

6 wheat crackers, crushed

 

(crackers for serving dip)

Preheat oven 400 degrees F.

In food processor bowl, combine cream cheese,

Cheddar cheese, milk, horseradish, Worcestershire

sauce, garlic & pepper. Cover & process until

nearly smooth. Transfer to a medium bowl. Stir

in 1/2 C. bacon & green onions; spread in shallow

2 1/2 – 3 Cup casserole dish. In small bowl, toss

together remaining bacon, 6 crushed crackers &

butter. Sprinkle over cheese mixture & bake about

15 minutes or until golden brown. Serve warm with

crackers. Makes 16 servings

 

(recipe: Kelloggs)

————————————————–

Mexican Fiesta Salad Squares

  –

2 (8 oz, ea) pkgs. refrigerated crescent rolls

1 1/4 lb. ground turkey or chicken

1 1/4 C. medium thick & chunky salsa

1 (1 oz) env. taco seasoning mix

1 clove garlic, minced

1 C. sour cream

2 C. thinly sliced iceberg lettuce

2 plum tomatoes, seeded & diced

2 green onions with tops, thinly sliced

1/2 C. shredded Cheddar cheese

1/4 C. pitted ripe olives, coarsely chopped

additional salsa (optional)

 

Preheat oven 375 degrees F.

Grease a cookie sheet. Unroll dough

side-by-side, seal edges together to form

one rectangular shaped pizza. Place dough

on sheet & bake 15-18 minutes or until

golden brown. Remove from oven; cool

completely. In skillet, cook turkey or chicken

over medium heat 10-12 minutes or until

no longer pink, breaking meat into crumbles.

Drain grease. Combine salsa, seasoning mix

& garlic in medium bowl; mix well. Add to

turkey in skillet; toss to coat. Spread sour

cream over crust. Spoon turkey mixture

over sour cream. Top with lettuce, tomatoes,

onions, cheese & olives. Serve immediately

with additional salsa, if desired. Serves 8

 

(recipe: facebook)

—————————————-

Beer-Battered Onion Rings

 

1 1/4 C. flour

2 tsp. baking powder

2 tsp. salt

1/4 tsp. white pepper

1 egg

1 pint beer

4 lb. onions, whole

flour, as needed, for dredging

Oil, for deep frying

Heat cooking oil to 375 degrees F.

Sift dry ingredients together; beat egg in

a separate bowl. Add beer to beaten egg.

Add egg/beer mixture to dry ingredients; mix

until smooth. Peel onions & cut into 1/2 inch

thick slices. Break slices into rings & dredge

in flour. Dip rings in batter a few times. Using

the swimming method*, deep fry until done.

Drain on absorbent paper, seasoning with

additional salt & white pepper; serve hot.

 

*Swimming Method: gently lowering

food into the oil and allowing it to

freely move to the top of the oil. The

food usually requires turning to brown

on both sides.

 

(recipe: Rhonda G-Marys Recipe Exchange)

——————————————-

Bacon-Wrapped Sweet Potatoes

 

1 large sweet potato, peeled

4-6 slices bacon

olive oil

chili powder

Preheat oven 400 degrees F.

Cut sweet potato into 1″ cubes. Cut bacon in

half crosswise, then in half lengthwise. Wrap

each piece of sweet potato with a piece of

bacon, securing with a toothpick. Place sweet

potatoes on foil-lined baking sheet; drizzle with

olive oil then sprinkle with chili powder. Bake

20 minutes; remove from oven & flip potato

pieces over. Return to oven & bake an

additional 20-25 minutes until bacon is crispy

& potatoes are browned; drain on a paper

towel-lined plate. Serve warm with sour cream,

ranch dressing or guacamole. Serves 4

 

(recipe: Rhonda G-Marys Recipe Exchange)

—————————————

Peanut Butter Cup Cookie Ice Cream Pie

 

1/2 C. creamy peanut butter

1/4 C. honey

1 C. (Keebler) Chips deluxe Peanut Butter Cup cookies

(about 8)

1 quart vanilla ice cream, softened

1 chocolate ready-made pie crust

1/2 C. chocolate ice cream topping

Place large mixing bowl in freezer. In small bowl, stir

together peanut butter & honey; set aside. Coarsely

chop cookies. In chilled bowl, combine ice cream,

peanut butter mixture & cookies; beat on Low speed

of elec. mixer until combined. Spread half of mixture

on bottom of crust. Drizzle with ice cream topping.

Carefully spread remaining ice cream mixture on top.

Freeze at least 3 hours or until firm. Let stand at

room temperature 15 minutes before cutting.

Garnish as desired. Store in freezer. Serves 8

 

(recipe: Kelloggs)

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Our weather is now in Summer mode: upper 70’s, sunny with bright blue skies & big, fluffy clouds – YAY!

Looking over this week, the calendar’s full (as usual) – this time it’s squeezing in a funeral for another of my special need’s groups parents (that makes three in the past 2 months). It’s sad, but they were all in their 70’s (or higher).

Grandson will be here tomorrow bright & early (10:30 a.m.) for all day, plus squeezing in getting the title & license plates/insurance coverage for new car – that will be all before he has to go to work at 1 p.m.

OH! Almost forgot! A HUGE (to me, anyway) blessing: same son (our youngest) has been awaiting getting a job at a kiosk in the mall where they sell body piercings (I know – YUCK!). He has several piercings and thinks it would be a great job (yeah, right . . .). They had him convinced it would be more money/hours than his current job at Meijers (I’ve been told be several people that they lie to get you to work for them, then fire you a few months later, for no good reason – great job, right?). ANYWAY – I digress (don’t I , always?) Saturday night I went to pick him up from his job and he said: I just got a promotion! I start this coming week in GROCERY; $8 an hour (that’s 25 cents more per hour than he had) AND FULL TIME! (he was part time). Now he’ll be working 9 1/2 hour days and he off-side commented to me while he was driving us home: “I think I’ll keep my job at Meijers”  . . . THANK YOU, LORD!!! Now THAT’S a mother’s prayers answered if EVER I heard them! (the kiosk job, to me, was a really stupid idea! Even his older brother said to me: Doesn’t he know that’s all a lie? He’s smarter than that!).

So, friends, he starts in Grocery tomorrow – (he’s off today – which just happened to work out great for going to Sec. of State’s office!). Like I’ve said before – my days are pretty much filled with doing stuff for my family.

Speaking of family- with all the hospital/ER waiting Saturday – I finished the blue baby blanket! Just got a bridal shower invitation for the shawl friend – I now have 5 weeks to finish it! I’m sort of considering putting some very tiny clear beads on it up the middle; I have some beads but they’re too small to fit a stitch through, so IF I do put beads on it, I’ll have to sew them on by hand. (Yes, I know you can knit them in, but at this point, it’s rather futile – might as well just sew them all).  Oh – within the past three days I’ve given away 4 more of my business cards for our knit group – it’s funny how people sort of gravitate towards you if you’re knitting in public! Hey, I figure, with my knit/crochet group, the more the merrier!

Well, think that about covers all the happenings around here for now. Enjoy your day – take a walk, smell the flowers (or at least LOOK at them . . . people tend to look at you weirdly if you just stop, bend down and smell random flowers, say outside a doctor’s office – I know – I do it all the time! Buy, hey – they already KNOW I’m nuts, right?)

Hugs;

Pammie

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One CommentLeave a comment

  1. Yeah Kid and you say I’m too busy and should take it easy–well here is back to you!!!!! Take care we don’t need you wearing out!!!!


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