The Amazing World of Women’s Sandals!


Today I began a search for replacing my old ‘favorite’ pair of tan leather sandals. Yesterday, while out shopping as I went to go out a store door, the bottom edge of the door caught on the heel of my sandal and ripped the sandal right off my foot. Can I blame the store? No, these were at least 8-9 years old and had already more than seen their ‘day’, so I limped to the car to inspect the damage. Turns out the leather strap holding the top of the sandal to the bottom just ‘gave way’ – old leather being what it is. Today I’m perusing the ‘net’ for a replacement pair. These were Cobbie Cuddlers – flat, rather minimal sandals – do you think I can find something similar? Well – there are two ‘contenders’ (would post photos but seems I can’t copy them). Now to the task at hand: I have SEEN some very “INTERESTING” items: some that looked like they belonged on a winged woman avenger, some covered in fluffy flowers (some REALLY BIG flowers), some with really pointy toes, one pair looked like a pair of sneakers with the sides cut off (really . . . ), some called Gladiator sandals (in fact, LOTS of those around with straps going all the way to your knees! – YUCK!). Just saw a pair of what they call sandals that look like heavy, fringed moccasins with the sides cut out – WHAT are these people THINKING? I know – to each their own, etc. but MAN, some of these are really bizarre! I did find a site that has hundreds of various womens sandals:  (they also carry clothing, purses, etc.). To say I’ve seen tons of sandals today is putting it mildly – will continue looking . . . another day (my eyes and brain can only handle SO many at a time!).


Cream Cheese Lemonade Pie

1 (5 oz) can evaporated milk
1 (3.4 oz) box instant lemon pudding mix
2 (8 oz, ea) boxes cream cheese
3/4 C. frozen lemonade concentrate

Pie Crust:
2 2/3 C. graham cracker crumbs
1/3 C. sugar
2/3 C. melted butter
(or you can use 1 graham cracker pie crust,
9 inches)

Preheat oven 350 degrees F.
In medium bowl combine all crust ingredients;
whisk together until well combined. Press
mixture into deep dish pie dish & press up
sides as well. Bake 10-12 minutes; remove
from oven & let cool completely.

Pie Filling:
In small bowl combine milk & pudding mix;
beat on Low speed 2 minutes (mixture will
be thick). In another medium bowl beat
cream cheese until light & fluffy, about 3
minutes. Gradually beat in lemonade
concentrate, then gradually beat in pudding
mixture. Pour into cooled crust, cover &
refrigerate at least 4 hours. Makes 1 9″ pie


Roasted Red Pepper Salsa

2 C. corn
2 tomatoes, diced
1 (7 oz) jar roasted red peppers,
2 green onions, finely chopped
1 jalapeno pepper, seeded/minced
3 T. fresh cilantro, minced
2 T. lime juice
1 T. white vinegar
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground cumin
2 avocados, pitted/peeled/

tortilla chips, for dipping

Gently stir all ingredients together (except
chips.) Cover & refrigerate at least 2 hours
before serving. Serve with chips. Makes
2 1/2 cups.


Philly Cheesesteak Casserole

3 C. uncooked wide egg noodles (6 oz)
1 lb. beef boneless sirloin steak, about
3/4″ thick
1/4 tsp. pepper
2 medium onions, chopped (1 C)
1 small green bell pepper, chopped (1/2 C.)
1 3/4 C. beef broth
1/4 C. Half & Half
1 T. Dijon mustard
3/4 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
Spray 11 X 7″ (2 quart) glass baking
dish with nonstick spray. Cook & drain
noodles accordg. to pkg. Remove fat
from steak, cut into 3/4 inch pieces.
Heat a large skillet over medium heat;
sprinkle beef with pepper & cook 2-3
minutes, stirring occasionally until
browned. Stir in onions & bell pepper;
cook 2 minutes, stirring occasionally –
spoon into baking dish. In medium bowl
beat broth & flour using wire whisk until
smooth; add to skillet & heat to boiling.
Cook, stirring constantly, until mixture
thickens – remove from heat. Stir in
Half & Half & mustard – spoon over
beef mixture. Stir in cooked noodles.
Cover & bake 40 minutes. Sprinkle top
with cheese & bake, uncovered, about
10 minutes longer until cheese melts &
casserole is bubbly. Serves 6


Garden Rice & Pork

4 loin or rib pork chops (boneless or
1 (10.75 oz) can cream of mushroom
1 soup can full of water
1 C. roughly chopped carrots
1 C. diced onion
1 C. sliced celery (about 1/2″ pieces)
1 C. sliced mushrooms
1 C. rice
1 tsp. salt
1/2 tsp. pepper

Optional ingredients:
2 T. olive oil – for brushing chops
salt/pepper, garlic powder, to taste

Preheat oven 375 degrees F.
Lightly spray 9 X 13″ baking dish with
nonstick spray. In large bowl, mix all
ingredients except chops – pour into
prepared pan. Lay chops on top –
brush chops with oil & sprinkle with
salt/pepper/onion powder, if using.
Bake 50-60 minutes until rice is tender.
Serves 4


Cheesy Ham Bubble Bakes

1 (6 oz) pkg. smoked ham, chopped
(Oscar Mayer)
3/4 C. shredded Cheddar cheese
1 (12 oz) can refrigerated buttermilk
biscuits (10 biscuits)

Preheat oven 350 degrees F.
Combine ham & cheese in large
bowl. Cut each biscuit into 4 pieces
& add to ham  mixture – mix lightly.
Spoon into 8 muffin cups sprayed
with nonstick spray. Bake 20 minutes
until puffed & golden brown. Cool
10 minutes before removing from pan.
Serve warm. Makes 8

(recipe: Kraft recipes)

Cheezy Burger Fries

1 (32 oz) bag frozen French fries
1 lb. ground beef
1/2 C. ketchup
1/4 C. yellow mustard
1/4 tsp. salt
1/4 tsp. black pepper
1 small onion, chopped
1/2 C. sliced dill pickles
3/4 C. cheese sauce, warmed
(can be a jarred sauce)

Place frozen fries on a baking sheet &
bake accordg. to pkg. directions. In large
skillet over high heat, cook ground beef
6-8 minutes; drain. Stir in ketchup, mustard,
salt/pepper; mix well & cook an additional
2-3 minutes until heated through. Place
French fries on large platter; spoon meat
mixture over, sprinkle with onion &
pickles. Evenly drizzle cheese sauce over
all & serve immediately. Serves 4


Self-Crust Coconut Pie

1/4 C. self-rising flour
1 C. plus 2 T. sugar
pinch salt
2 eggs, beaten – at room temp
2 T. unsalted butter, melted
1/2 tsp. vanilla
4 oz. sweetened coconut
1 C. milk, room temp.

Preheat oven 325 degrees F.
In medium bowl whisk flour, sugar &
salt; add eggs & stir to combine. Add
melted butter, vanilla, coconut & milk;
stir to combine. Pour mixture into an
ungreased 9 inch pie plate. Bake
30-35 minutes until top is lightly
browned. Remove from oven & cool
completely on wire rack. Refrigerate
pie at least 2 hours before cutting.
Serves 12


I just read in our local paper that gas prices
are expected to rise for the rest of the summer;
their reason for this? Because people are vacationing
and traveling more – so raise the prices so it’s MORE
expensive to travel? Yeah, right . . . so much for
tourism – sigh.

Anther quiet day so far; tonight’s Knit/Crochet night
and I’ve started on the second knit square (like the
one I featured in my last post). I thought the baby
blanket pattern I’m working on was a bit complicated
to be working on while chatting/eating/chatting, etc.
with my group but I’m pretty certain that THIS pattern
will NOT be taken to knit night – EVERY ROW is a row
you have to pay attention to, for fear of making a
mistake – sigh. Me & my grand ideas of ‘challenging

Enjoy your day!




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One CommentLeave a comment

  1. The rule is if you love a certain smell,or fit, or design, it ain’t going be easy to find it. But keep hunting.

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