Having Fun!


What a riot! LOVE this photo!

Somehow, while browsing Facebook, I ended up on a photography site that had tons of photos, all arranged by themes: sunlight, organic, flawed, etc. This photo really cracks me up – he’s SO cute! Just gotta smile when seeing this – right?

It’s raining out right now and grey – sort of a gloomy Monday; temps are at 70 degrees F. Went to my yearly eye check up (the one where I make up my mind to do the cataract surgery – or not). After talking to my doctor, we agreed it isn’t critical at this point, so I settled for new glasses and surgery NEXT year! I’m not afraid of the surgery, it’s just that having spent $$$ this year on a new roof & gutters, I really didn’t want the extra expense EVEN IF my insurance covers most of it. There is also the fact that because my eyes are SO bad (without glasses) there would be a HUGE difference after getting one done – she even said he might decide to bump up the second surgery (usually it’s 2-3 weeks between eyes) to one week in between. We’re going into September soon and already my schedule has increased quite a bit, weekly. I would hate to have two surgeries and try to cram them into my already getting full schedule – better to wait another year and see what that brings. (Yes, I could live to regret it, but I’m good with my decision for now).

Youngest son decided to scrap his truck so we’re sort of in the middle of that – he’s trying to decide on the best company to go with (read that: the one that offers him the most $$$).

Saturday was my second church picnic and it was a lovely day for one – lots of people showed up and we have a very nice time. Along with the picnic, earlier in the day we received a phone call from the daughter of the little old lady we drive to church (she has Alzheimers) – her husband died Saturday. Sad situation – she still wanted to go to church (not a problem) but one daughter told me Saturday that it was OK for Pastor to announce the death from the pulpit – second daughter Sunday morning said it probably WASN’T a good idea as she sort of goes from reality to ‘drifting’ and could get really upset IF she realized what was going on. They took her to the hospital after he died (they weren’t able to make it in time) so she did see him, but she sort of slips in & out of reality. Pastor said when he called their condo the daughter gave her mom the phone. He said he really wasn’t sure what to say, so he said something like “We’re praying for you, so sorry to hear of _____’s passing” – she responded: “Oh, did he go somewhere?” so you get an idea of how things are. We went through church just fine, we’ll see how it goes. The family is trying to decide where Mom will be living, so we’ll see whether we’ll be driving her in the future. She’s a LOVELY lady; it grieves me to see her ‘slipping away’.


Cheesy Squash Casserole

1 T. vegetable oil

6 medium yellow summer squash,

thinly sliced

1 large Vidalia onion, thinly sliced

1 T. butter

1/2 C. grated Parmesan cheese

1 C. shredded sharp Cheddar cheese

1/2 C. sour cream

salt & pepper

1 sleeve crackers, crushed medium to fine,

(recommend Ritz)

Preheat oven 350 degrees F.

Grease 2 qt casserole dish, set aside.

Heat oil in large skillet over medium heat.

Saute squash, onion & butter until soft;

transfer to a bowl & stir in Parmesan,

Cheddar & sour cream. Add salt & pepper

to taste. Pour mixture into prepared dish;

sprinkle cracker crumbs evenly over top.

Bake 20 minutes or until top is golden &


Serves 6-8

(recipe: allfood.recipes)


Baked BLT Dip

1 lb. bacon, cooked

1 C. mayonnaise

1 C. sour cream

8 oz. cream cheese, softened

1 1/2 C. Cheddar cheese, shredded

1 tomato, seeded/chopped

1/4 C. chopped green onions

additional green onions, cooked

bacon, tomato & lettuce, for garnish

corn chips, for dipping

Preheat oven 350 degrees F.

Mix mayonnaise, sour cream & cream

cheese in a bowl until thoroughly

combined. Crumble bacon into

mixture & stir. Add Cheddar cheese,

green onions & tomato; mix well.

Pour mixture into a shallow dish

or pie pan; bake 20 minutes or

until bubbling. Garnish top with

extras listed above. Serve with

corn chips. Serves 20

(recipe: allfood.recipes)


Tuna Salad

2 C. pasta

1 C. mayonnaise

2 T. mustard

3-4 T. finely diced onion

1 tsp. garlic

1/2 tsp. garlic salt

1 tsp. parsley

1/4 tsp. onion powder

1/4 tsp. seasoned salt

1 can tuna


1 C. peas, frozen

1 C. shredded Cheddar cheese

1/2 C. chopped dill pickles

1/2 C. hard boiled egg, diced


Boil noodles until al dente; drain &

rinse in cold water. Mix together mayo,

mustard, onion, garlic/garlic salt, parsley,

onion powder, salt & pepper; stir until

combined. Mix cold, cooked noodles

& sauce together then add frozen peas,

cheese & pickles; stir gently & serve.

(recipe: allfood.recipes)


Easy Apple Pie Bread

1/2 C. butter, softened

1/2 C. granulated sugar

1/2 C. packed brown sugar

1/3 C. buttermilk*

2 tsp. baking powder

2 eggs

1 tsp. vanilla

2 C. flour

1/2 tsp. apple pie spice

1/2 tsp. salt

2 C. peeled, diced apples

3/4 C. pecans, chopped

Streusel Nut Topping:

1/4 C. packed brown sugar

1/2 tsp. cinnamon

3 T. flour

2 T. butter, softened

1/3 C. walnuts or pecans, chopped

Preheat oven 350 degrees F.

Grease bottom & sides of 9 X 5 X 3

loaf pan. (NOTE: If using a glass loaf

pan, reduce heat to 325)

In large bowl beat butter & sugars

together until combined; add

buttermilk & baking powder, beat

until combined. Add eggs & vanilla;

mix well. Add flour, apple pie spice &

salt; mix well. Toss apples & nuts in a bit

of flour before adding to batter (to prevent

them sinking to the bottom of pan). By

hand, stir in nuts & apples. Spoon batter

into prepared pan; spread evenly.

Prepare Streusel Topping:

In small bowl combine brown sugar,

cinnamon & flour. Using pastry blender

or fork, cut in butter until it resembles

coarse crumbs. Stir in nuts & sprinkle

over batter. Bake 60 minutes or until

wooden toothpick inserted near center

comes out clean. Cool bread in pan on

a wire rack 10 minutes. Remove from

pan & cool completely. Wrap and store

overnight before slicing.

*If you don’t have buttermilk:

Place 3/4 tsp. lemon juice or white

vinegar in a glass measuring cup. Fill

cup with enough milk to make 1/3

cup total liquid. Stir and let mixture

stand 5  minutes.

(recipe: mommyskitchen.net)


Dad’s Greek Salad

6 T. olive oil

2 T. fresh lemon juice

1/2 tsp. fresh chopped garlic

1 tsp. red wine vinegar

1/2 tsp. dried oregano or 1 tsp.

chopped fresh

1/2 tsp. dill weed or 1 tsp.

chopped fresh

salt & ground black pepper

3 large plum tomatoes, seeded &

coarsely chopped

3/4 cucumber, peeled/seeded &

coarsely chopped

1/2 red onion, peeled & chopped

1 bell pepper, seeded, coarsely


1/2 C. pitted black olives, coarsely


heaping 1/2 C. crumbled feta cheese

Whisk olive oil, lemon juice, garlic,

vinegar, oregano & dill until blended.

Season to taste with salt & pepper*;

let stand at room temperature. Re-

whisk before using.

Combine tomatoes, cucumber, onion,

bell pepper & olives in a bowl. Toss with

dressing. Sprinkle cheese over top &

serve. Serves 6

*dressing can be prepared 3 hours ahead.

NOTE: to take some of the bite out of the

onions, after chopping, soak them in a little

vinegar or lemon juice.

(recipe: Rhonda G-Marys Recipe Exchange)


Mediterranean Pork Chops &

Summer Salad

8 thin sliced center cut boneless

pork chops

1 small (6 oz) zucchini, ends trimmed


1 small (6 oz) yellow squash, ends

trimmed off

1 C. halved grape tomatoes

1 T. olive oil

1/4 tsp. Kosher salt

fresh cracked black pepper

1/4 tsp. oregano

3 garlic cloves, sliced thin

1/4 C. pitted/sliced Kalamata


1/4 C. crumbled Feta cheese

fresh juice from 1/2 large lemon

1 tsp. grated lemon rind

Preheat oven 450 degrees F.

Season chops with salt & pepper.

Julienne zucchini & yellow squash,

using a mandolin fitted with julienne

blade (or slice zucchini into 1/8″ thick

slices then cut slices lengthwise into

1/8″ thick strips.) Toss tomatoes with

1/2 T. olive oil, 1/8 tsp. salt, pepper &

oregano. Place tomatoes, cut side up,

on a baking sheet lightly sprayed with

nonstick spray. Roast 10 minutes. Add

sliced garlic & roast another 5 minutes

(this will prevent garlic from burning).

Transfer to large work bowl & set aside.

Reduce oven to 200 degrees F.

Heat a large, nonstick skillet over medium-

high heat, add remaining 1/2 T. olive oil &

zucchini with 1/8 tsp. salt; saute until tender,

about 5 minutes then add to bowl with

tomatoes & place in warm oven. Working

in two batches, spray skillet with cooking

spray & cook half of pork chops on medium-

high heat about 1 1/2 – 2 minutes on each

side then set aside on platter. Remove

veggies from oven & toss with olives, juice

of lemon & lemon rind. Serve veggies over

the pork chops & top with Feta cheese.

Serves 4

(recipe: skinnytaste.com)


Snickers Fudge

First Layer:

1 C. milk chocolate chips

1/4 C. butterscotch chips

1/4 C. peanut butter

Second Layer:

4 T. butter

1 C. granulated sugar

1/4 C. evaporated milk

1 1/2 C. marshmallow creme

1/4 C. peanut butter

1 tsp. vanilla

1 1/2 C. chopped salted peanuts

Third Layer:

14 oz. pkg. caramel cubes

1/4 C. heavy cream

Fourth Layer:

1 C. milk chocolate chips

1/4 C. butterscotch chips

1/4 C. creamy peanut butter

First layer preparation:

Lightly spray a 9 X 13 baking pan with

nonstick spray. Over medium heat, melt

milk choc. chips, peanut butter & butter-

scotch chips in small saucepan. Stir

together until completely melted & smooth,

then pour into baking pan. Spread evenly

with spatula, then refrigerate until set.

Second Layer Preparation:

Melt butter over medium-high heat in sauce-

pan. Add sugar & evaporated milk; bring to boil.

Cook 5 minutes, stirring constantly. Remove from

heat & quickly mix in marshmallow creme, peanut

butter & vanilla. Add peanuts to mixture; spread

evenly over chocolate layer. Refrigerate until set.

Third Layer Preparation:

Melt caramels & heavy cream over low heat until

smooth. Pour over peanut mixture & refrigerate

until set.

Fourth Layer Preparation:

Repeat step one. Pour over caramel layer & refrigerate

for at least one hour

before cutting.

(recipe: Rebekah Lewis – Somewhere in

the Middle.com)


Finally finished the baby blanket (the

one that I’ve been griping about – great

pattern, just really gets tedious after

awhile.) Still working on the shawl –

since it’s not due until next June, I’m

taking my good old sweet time with

it.  Am sort of ‘considering’ a crocheted

baby blanket pattern – IF I DO make it,

it will be for NEXT year’s Detroit Veterans

Hospital baby shower, not this years.


This is the one I just finished

Tomorrow night is our Knit/Crochet

MOVIE night – usually we get around

8 people – this time I have 13 coming!

The theme this time is salads, so it looks

like we’re going to be munching on some

very interesting salads (and a few desserts):

Michigan salad (not sure what that is),

Quinoa salad (LOVE this!), Waldorf salad,

(me:) Red Potato Salad, Carrot salad – lots

of ‘good eats’!

Since my eyes are still somewhat dilated

from the eye check, think I’m going to go

relax in my recliner and ‘look at the inside

of my eyelids’ a bit!

Enjoy your day;





The URI to TrackBack this entry is: https://grammiepammie.wordpress.com/2014/08/11/having-fun/trackback/

RSS feed for comments on this post.

One CommentLeave a comment

  1. A few things: First when you do get your eyes done you will love the results. Next my thoughts are with your church passenger it is a sad thing. Third if I ever get this place sold I will be coming down closer to you. Maybe I can come to the club meeting also if you will have me.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: