On the Other Side – Finally!

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(photo from last year)

 

Let’s just say, for the past two days, I’ve been sweltering! Mama – it was HOT! Log Cabin Days was great – 17 of my ladies showed up (at various times) to knit/crochet with me; lots of people took our business cards so hopefully, we’ll get some new members! All totaled, I don’t think there were as many people coming through the event as in past years – even the other presenters (the encampment people) agreed.  On the down side we had ‘midges’ (little tiny black bugs) which kept ‘bugging’ us plus TONS of cottonwood floating in the air, on the ground almost in piles, etc. I inhaled some, several times! Two new ladies who were spinners joined us and they were lovely! I really enjoyed chatting with them – turns out one of them is also a home schooler, so we had that in common, also. Sunday it rained, on & off, during the day. At one point I was visiting with friends in a small pavilion – I said “It’s time I get back to my ‘station’ – I stood up – it started to POUR! Sat back down, repeat – it took me THREE tries to actually get to walk (minus the downpours!) from that location, across the park, over the bridge, to our little pavilion. Going back over the photos I took this year I realized I never remembered to have someone else take a photo of ME with my ladies! Oh, well – next year. I felt sorry for the guys who were dressed up in formal costumes – some were actually wool! UGH! When it’s over 80 degrees F., I’m pretty sure they were really sweating! It was a good two days but I’m glad I’m back home again!

Took the current baby blanket with me and worked on it some – with the heat, bugs, lots of chatting I stopped to look at it and realized I had knit a good inch WRONG! Stuffed it in my bag and took it home; considered ripping it out but then there are about 12-15 stitch markers on every row – too much work. Just took up the pattern from there on out – it’s not that noticeable; as some of my ladies say:
“It’s a design deviation!” It’s just fine! Ended up working on baby hats for the duration of the two days – those are just straight knit/purl (even then, at times I got to where I forgot where I was in the pattern when it came to decreasing!) Just too darned HOT!!!

We’re still waiting for my husband’s cousin to come fix our air conditioner – sure hope he calls to remind him today (it’s been really hot inside – today’s OUTSIDE temperature is 73 – inside it’s 83!!!) UGH!

======================

Cucumber & Onion Salad
(overnight recipe)

4 large cucumbers, peeled &
sliced 1/2 inch thick
1 T. kosher salt
1 extra large Vidalia onion
sliced into rings, then cut in
half

Dressing:
2/3 C. white vinegar
2/3 C. granulated sugar
1/4 tsp. fresh ground black pepper
1/4 tsp. celery seed (optional)

Place cucumber slices in a colander;
place colander on rimmed dish. Toss
with salt & let set at least 30 minutes
to draw out some of the water.*
Dressing:
Whisk together all ingredients; add
dressing to cucumbers (after setting);
mix in sliced onion. Toss, cover tightly
& refrigerate until well chilled, stirring
occasionally. Toss again before serving.
Serves 4-6

*After salting step, run cucumbers
through a salad spinner to spin off
any remaining moisture; salt before
proceeding with recipe.

(recipe: deepsouthdish.com)
———————————-
Cheesy Beef-Corn Chip Skillet

1 lb. ground beef
1 small onion, chopped
3/4 C. water
1 (1 1/4 oz) pkg. taco seasoning mix
2 C. corn chips
1/4 lb. (4 oz) Velveeta cheese, cut
into 1/2 inch cubes
2 C. shredded lettuce
2 tomatoes, chopped

Brown meat with onions in large
skillet; drain. Stir in water & taco
seasoning; cook until thickened.
Top with chips & Velveeta; cover &
cook on Low 5 minutes or until
cheese is melted. Top with lettuce
& tomatoes.
Serves 6, 1 C. each

(recipe: Kraft foods)
—————————————

Bacon ‘n Cola Beef Pot Roast
(crockpot)

1 (3-4 lb) bottom round beef roast
1 (12 oz) can cream of celery or
mushroom soup
1/2 lb. bacon, cooked & crumbled
(reserve drippings)
3-5 T. bacon drippings
1 (1 1/2 oz) pkg. dry onion soup mix
1 (12 oz) can Cola
1 T. corn starch & 1 T. water, mixed

hot cooked mashed potatoes (side)

Pour can of cola in crockpot, set
temperature to Low. Place roast in
crockpot; sprinkle with dry onion soup
mix. Pour bacon drippings over roast &
spread bacon crumbles on top. Cover &
cook on Low 6-8 hours or High 4-6 hours.
One hour before roast is served, make
gravy: Lift roast out of crockpot & set
aside. Add can of soup to crockpot &
whisk until blended. (or you can use
a elec. mixer). Add cornstarch & water
mix; whisk to thicken. Place roast back
in crockpot & finish cooking time. Serve
roast with gravy over mashed potatoes.
Serves 4-6

(recipe: momswithcrockpots.com)
——————————-

Garlic Shrimp Tortellini Toss

1 (19 oz) pkg. frozen cheese tortellini,
thawed
1 1/2 C. peas
2 T. olive oil
1 lb. uncooked medium shrimp,
peeled & deveined
3 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper

Prepare tortellini accordg to pkg.
directions; during last 5 minutes
of cooking, add peas. Drain. Heat
olive oil over medium-high heat in
large skillet. Add shrimp & cook 2
minutes. Add garlic & cook another
2 minutes or until shrimp turn pink.
Add tortellini mixture to skillet &
stir in seasonings. Toss to coat.
Serves 4

(recipe: julieseatsandtreats.com)

———————————–

Greek Goddess Salad

4 pitted Kalamata olives
1 medium garlic clove
3 t. flat leaf parsley leaves
1/4 C. fresh-squeezed lemon juice,
or more, to taste
1/2 medium cucumber, seeded/
chopped into 1/2″ pieces
1/2 medium red or orange bell
pepper, cored/seeded & chopped
into 1/2″ pieces (about 1 C.)
1 medium tomato, seeded/chopped
into 1/2 ” pieces (about 1/2 C.)
1/3 C. finely chopped red onion
1 oz. crumbled feta cheese
4 oz. grilled chicken breast, sliced
(optional)

By hand or in a mini-food processor
fitted with a chopping blade, finely
chop olives, garlic & parsley; stir in
lemon juice. Combine cucumber, bell
pepper, tomatoes, onion & 3/4 oz. feta;
toss in olive mixture then top with
remaining feta. (If desired, top with
grilled chicken.)

(recipe: pgeveryday.com)
——————————-

Cantaloupe Sherbet

4 C. ripe cantaloupe chunks (1 small
cantaloupe)
4 C. milk, divided
2 envelopes unflavored gelatin
3/4 C. light corn syrup
1/2 C. granulated sugar
1/4 tsp. salt

Combine cantaloupe chunks & 1 C.
milk in blender; cover & process
until smooth. Combine 1 C. milk &
gelatin in a saucepan; cook over
Low heat, stirring constantly, until
gelatin dissolves. Combine gelatin
mixture, cantaloupe puree, remaining
2 C. milk, syrup, sugar & salt; mix well.
Pour mixture into a 9 X 13 pan; cover &
freeze 3 hours. Spoon sherbet into a
large mixing bowl; beat at Low speed
until smooth. (DO NOT overbeat, or
mixture will melt). Pour back into pan;
cover & freeze until firm before serving.
Makes 2 quarts

(recipe: Rhonda G-Marys Recipe Exchange)
—————————–

Fire & Ice Tomatoes

6 large tomatoes, skinner & quartered*
1 large green bell pepper, sliced thin
1 large red bell pepper, sliced thin
1 large red onion, sliced thin

1 large cucumber, sliced thin
3/4 C. cider vinegar
1 1/2 tsp. celery salt
1 1/2 tsp. mustard seed
1 tsp. sugar
1/8 tsp. red pepper or Tabasco sauce
1/8 tsp. black pepper
2 tsp. salt
1/4 C. water


Place prepared tomatoes, bell peppers,
onion & cucumber in a large bowl; toss
to combine ingredients. Combine vinegar,
celery salt, mustard seed, sugar, red pepper,
black pepper, salt & water in a saucepan
& bring to boil; boil 1 minute – remove
from heat. While liquid is still hot, pour
over vegetables. Chill for several hours
or overnight.(recipe: Facebook)

————————————-

Papa McElhenny’s Chicken Salad

2 chickens, boiled & deboned
3 apples, peeled
4 oranges, peeled
1 1/2 C. red seedless grapes
3-4 eggs, hard-boiled
1 C. mayonnaise (more if desired)
salt & pepper, to taste
orange juice

Chop chicken, apples, oranges, grapes &
eggs; combine with mayonnaise, salt &
pepper. Squeeze a little orange juice over
salad & stir to combine. Refrigerate.

Good with Ritz crackers

(recipe: Marys Recipe Exchange)

———————————————

Jello Pretzel Salad

2 1/2 C. pretzels (crushed fine)
3 T. brown sugar
3/4 C. butter
1 (6 oz) pkg strawberry Jell-O
1 (10 oz) pkg. frozen strawberries
or small (16 oz) container sliced
fresh strawberries
1 (8 oz) pkg. cream cheese, softened
1 C. sugar
1 (8 oz) tub Cool Whip, thawed

Preheat oven 350 degrees F.
Combine pretzels, brown sugar &
melted butter; press into bottom of
greased 9 X 13 baking pan.* Cool crust.
Prepare Jello accordg. to pkg. directions;
add strawberries & mix. Refrigerate
until partially set (if not set, it will leak
through cream cheese layer & make
pretzels soggy). Beat cream cheese &
sugar until smooth; blend in Cool Whip.
Spread mixture over cooled crust. Make
sure to spread completely to edges to create
a seal so jello doesn’t leak through. Pour
Jello over cream cheese layer & refrigerate
until set.

*you can use more butter if crust isn’t
sticking together

(recipe: the-girl-who-ate-everything.com)
======================

This week is shaping up to be a very
(hopefully) relaxing one: no knit night,
no special needs group and no grandson
on Friday! Other than grocery shopping,
I can’t think of anything else that’s needed
at the moment! YAY!
Enjoy your day – try to stay COOL and
remember to relax a little, take a nap if
needed and PAMPER yourself a little!

Hugs;

Pammie

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One CommentLeave a comment

  1. i finally caught up on the post and can only say you had quite a busy few days there. Great job on the dish cloths they are pretty. Sorry I couldn’t make it down but I thought about you. I hope you get your air fixed soon it gets pretty uncomfortable with out it.


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