BUSY Week!


We had a pretty big rain/thunder/lightening storm yesterday afternoon – and (I’m told by husband, I SLEPT through it) another one around 2 a.m. last night. It’s sunny today – 71 degrees F. Looking at the weather forecast for this week, we don’t get rain/thunderstorms again until maybe Thursday. (I’m REALLY hoping the weekend is nice/dry/cool).

Yesterday was the birthday party for our grandson who’s now 9. Oldest son had a really nice cookout at his house; grandson’s friends were buzzing around riding bikes, playing video games, playing catch, etc. I’d forgotten what having lots of pre-teen kids was like!

Managed to finish my special needs group’s next issue of the July/August newsletter; have to go to the Post Office in a few to mail them – Whew! Another task done! Our leader (& my close friend) just had a rather serious procedure to check a kidney blockage – was glad to hear she’s doing well, at home – no blockage! Another of our helpers and I will be doing the lesson tomorrow – we’re planning on Bible Tic-Tac-Toe. It’s been awhile since we’ve played that and the kids love it. (I’m glad I have HELP – I’m HORRIBLE at coming up with SIMPLE questions! I tend to over-think them and then my questions become confusing for our kids. For example: “What did God order Noah to build?” (I guess I should explain: In our group it’s mostly girls – maybe 6-7 guys. Of those guys, maybe 2 might be mentally able to answer that question. We do this game as a “Boys v/s Girls” thing – the girls ALWAYS win – thank heavens the guys never catch on to that.) So glad to learn that our leader/my friend: Lois made it through the procedure well – we need her leadership!


Strawberry Upside Down Cake

1 (18 oz) pkg. yellow cake mix
(+ ingredients to make cake)
2 C. crushed strawberries
1 (6 oz) pkg. strawberry Jello
3 C. miniature marshmallows

Preheat oven 350 degrees F.
Spread crushed strawberries on bottom
of 9 X 13″ pan. Evenly sprinkle top with
dry Jello & top with miniature
marshmallows. Prepare cake mix
accordg. to pkg. directions & spread
over marshmallows in pan. Bake 40-50
minutes until toothpick inserted into
center comes out clean. Cool in pan
15 minutes. Run a knife around pan
edges to loosen sides; turn cake out
onto a serving tray. Serves 12

(recipe: allfood.recipes)

Chicken Stew

1 whole chicken
1/2 lb. bacon, cut into
small chunks
2 white onions
3 carrots, sliced
1 sprig thyme
2 T. chopped parsley
1/2 clove garlic, crushed
12 peppercorns
1 1/4 C. white wine

cooked rice, for serving

Place chicken in salted water an
hour before placing in crockpot. Drain
& place in crockpot. Place all other
ingredients (except rice) in crockpot.
Cover & cook on Low 8 hours; remove
thyme sprig & serve over cooked rice.

(recipe: Crockpot Moms)

Moroccan Roasted Green Pepper Salad

1 green pepper
3 large diced tomatoes
6 green onions, finely chopped
1 tsp. garlic powder
1 tsp. fresh cilantro, finely chopped
1/2 C. diced cucumber (optional)
2 T. lemon juice
1/3 C. olive (or coconut) oil
salt/pepper, to taste
1 T. cumin

Cut green pepper in half, roast in oven
15-20 minutes – when it cools, remove
seeds & peel skin (don’t have to remove
all skin, a few little black spots add color &
flavor). Add all diced vegetables to large
bowl; add lemon juice, olive oil, cumin &
season to taste. Add cilantro; mix well &

Note: other posters suggested adding:

1 can black beans (rinsed/drained and/or
1 can whole kernel corn, drained

Also– scooping this mixture using corn chips!

(recipe: Courtney Luper- Facebook)

Tomatoes with Buttermilk


3/4 C. buttermilk
1/4 C. minced fresh tarragon
1/4 C. white wine vinegar
3 T. canola oil
1 1/2 tsp. sugar
1/2 tsp. ground mustard
1/4 tsp. celery salt
1/4 tsp. pepper
4 lb. cherry tomatoes, halved
1/3 C. minced fresh chives

In small bowl whisk first 8
ingredients until blended.
Refrigerate, covered, until
serving. Just before serving,
arrange tomatoes on a platter;
drizzle with vinaigrette & sprinkle
top with chives. Serves 12

(recipe: tasteofhome.com)


Wicked Chicken

4 skinless boneless chicken breasts
1/2 box any shaped pasta
1 jar Alfredo sauce
1 (4 oz) can green chiles
salt, pepper, garlic powder,
red pepper flakes, to taste

Preheat oven 350 degrees F.
Cook & drain pasta accordg.
to pkg. directions. Salt, pepper
& garlic powder the chicken
to your liking. Brown chicken in
skillet 3 minutes on each side
until brown. Sprinkle with red
pepper flakes & place in a
casserole dish sprayed with
nonstick spray. Layer pasta
over chicken; pour Alfredo
sauce over & mix to combine.
Bake 30 minutes. Serves 4

Pasta Garlic Shrimp

1/4 C. butter
3-5 garlic cloves, minced
linguini noodles (enough
for 2 people)
one pkg. raw Jumbo shrimp,
20 count or more
ground black pepper
salt (if desired)
fresh grated Parmigiano cheese

Cook noodles until al dente;drain.
In frying pan add butter & garlic;
cook on Low 3 minutes. Add shrimp,
continue cooking on medium-low
flipping shrimp at about 3-4 mintes.
Sprinkle with parsley, pepper & salt,
if desired. Once shrimp are cooked
add noodles to pan & cook a few
more minutes. Place on serving
plates & sprinkle with Parm cheese.
Serves 2

(recipe: Mike Suddaby-Facebook)

Blueberry Crumble Bars

1 C. white sugar
1 tsp. baking powder
3 C. flour
1 C. cold unsalted butter
(2 sticks/8 oz)
1 egg
1/4 tsp. salt
zest & juice of one lemon
4 C. fresh blueberries
1/2 C. white sugar
4 tsp. cornstarch

Preheat oven 375 degrees F.
Grease a 9 X 13″ pan. In medium
bowl stir 1 C. sugar, 3 C. flour &
baking powder; mix in salt &
lemon zest. Using a fork or pastry
cutter, blend in butter & egg; dough
will be crumbly. Pat half of dough into
prepared pan. In another bowl stir
sugar, cornstarch & lemon juice; gently
mix in blueberries. Sprinkle mixture
evenly over crust. Crumble remaining
dough over berry layer. Bake 45 minutes
until top is slightly brown (might take a
little longer than 45 minutes – keep an
eye on it). Cool completely before
cutting into bars. Cut bars into 36
small rectangles.


Tonight is Knit/Crochet night, tomorrow is my
special needs group; Thursday is my grandson’s
touch football game 6 p.m., Friday is grandson
all day – and that’s just the next few days. Next
comes the 2-day Log Cabin Days event; for now
I’m pretty well organized, just have to make a
‘last minute list’ to remind me to take the table
sign, table cloths, little basket for business cards,
extra folding chairs (not everybody remembers
to bring something to sit on/in, in the group).
It’s a busy week – but (hopefully) fun, as well.

I’m working on a new baby afghan – this one’s a
simple pattern called Lion Brand Ripple Afghan

The multi-yarn was a on-sale/discontinued; the
little silver stitch markers at the top I just made
yesterday – found them for $1.49 for 10, they
were in the jewelry-making section at Meijers
and I thought they would make cute stitch
markers (I needed 9) – worked out well (they look
like little silver flowers). For Log Cabin Days I’ll be
knitting on rosewood needles (thought that would
add a more realistic touch to what the early 1900’s
ladies used (the needles were a gift from a friend;
they belonged to her Mother and friend doesn’t knit
but thought I would like them. She was thrilled to
hear I’ll be using them.)   I still have to assemble the
second purples/white/variegated crocheted Granny
Square afghan – might take the parts & sew it together
this weekend – we’ll see.

Well, friends – that’s my crazy/busy week so far. Am
‘planning’ (depends on how much time/energy I have
left later) to make lasagna for dinner (mind you, I have
to be out of here at 6 to go to spec’l needs group) –
we’ll see just how my ‘plan’ goes! Husband might be
eating a sandwich tonight – HAH!



PS: Gas prices dropped 10 cents per gallon
over the weekend, now we have $2.99/9
not the best but a little better, right?

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One CommentLeave a comment

  1. I paid $2.69.9 yesterday. It is a little better than recently. Hope to see you either Say. or Sun.

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