I SURVIVED the weekend at Log Cabin Days! YAY! The temps were in the mid to high 80’s and pretty muggy with lots of little tiny gnats (great fun, they kept swarming around my hands when I’d try to knit – sigh). Met lots of people, re-connected with other demonstrators I’d seen years before and got (what I consider) a pretty nice offer: the Oakland County Pioneer Historical Society asked me to come (in costume) to their Ice Cream Social July 30th (11 a.m. – 5 p.m.) and knit! It’s a once a year event to raise monies for their historical society and they charge $5 per person or $10 a family – you get cake & ice cream, a tour of Governor Wisnor’s mansion and lots of other things to see & do (I get to go free AND get cake/ice cream – not bad!). While chatting with some of the other re-enactors I soon discovered they have a sort of ‘circuit’ they go to each year – they were asking me if I had gone to Greenfield Village or Greenmead? Both historical places in Michigan (no to both answers – at least NOT as a re-enactor, anyway). I had fun, saw lots of friends who stopped by and am now happily HOME in the air conditioning! Here’s a few photos I took of our event:
Photo 1: Two of my lady knitters, Sally & Marty
Photo 2: A lady who ‘tats’ (makes lace) showing our
youngest member (10) how to make lace
Photo 3: Tracy & Rose – Spinners (we share the space)
Although we had lots of our members ‘drop by to say HI’, only Sally, Marty, and our youngest member actually came to DEMONSTRATE (not counting Rose, who was counted as a Spinner, not a knitter . . . I know, but it’s a technicality that counts, per group). I certainly would have liked more people from the group to show up, but it was VERY hot, so maybe that’s why – oh well, there’s always NEXT year! (I remember the very first time I went there as a demonstrator – think it was 2008 – I was the ONLY person from my group there – for 2 days. . . and no costume…people just walked by and looked at me strangely, like “What is SHE doing sitting there knitting?” Oh well . . .
fresh strawberries, sliced
Turn oven on 210 degrees F.
Place strawberries on shallow
baking pan & bake 3 hours –
they taste like Twizzlers!
(recipe: Courtney Luper – Facebook)
Loaded Baked Potato Salad
2 1/2 lb. potatoes, peeled &
cut into bite-sized pieces
1 C. extra sharp Cheddar cheese,
8 sliced thick-cut bacon, cooked/
1 pkg. dry Ranch dip mix
1 T. yellow mustard
1/4 C. sour cream
3/4 C. mayonnaise
Boil potatoes until almost fork-
tender; drain & rinse with cold
water. In large bowl mix sour
cream, mustard, mayo & Ranch
mix. Toss in potatoes, stirring to
coat. Cover & refrigerate until
ready to serve. When ready:
stir in bacon & cheese, top with
Creamy Clam Dip
8 oz. cream cheese, room temp.
2 T. sour cream
2 T. mayonnaise
1 (6.5 oz) can minced clams,
1/2 tsp. garlic powder
1/2 T. dried minced onion
2-3 dashes Worcestershire sauce
ground black pepper, to taste
In medium bowl combine all
ingredients except clam juice –
mix just until combined. Add juice,
a little at a time, until you reach your
desired consistency. Chill several
hours to allow flavors to combine –
stir before serving. Makes 16 servings.
Sweet & Spicy Jalapeno Poppers
6 jalapeno peppers
4 oz. cream cheese, softened
2 T. shredded Cheddar cheese
6 strips bacon, halved lengthwise
1/4 C. packed brown sugar
1 T. chili seasoning mix
Preheat oven 350 degrees F.
Cut jalapenos in half lengthwise
& remove seeds. In small bowl beat
cheeses until blended; spoon into
pepper halves. Wrap a half-strip of
bacon around each pepper half. Combine
brown sugar & chili seasoning; coat
peppers with sugar mixture & place
in greased 15 X 10 X 1″ baking pan.
Bake 18-20 minutes until bacon is firm.
Makes 1 dozen.
NOTE: wear disposable or rubber gloves
when handling peppers, the oils can burn
your skin – avoid touching your face during
the handling of the peppers
2 tomatoes, large, cut into large
2 avocados, peeled/cut into large
1 purple onion, small, thinly sliced
2 T. chopped fresh cilantro
In large bowl combine tomatoes,
avocados, red onion & cilantro. Squeeze
lime juice over top & drizzle with olive
oil; gently stir to combine. Taste & add
salt, as needed. Serves 6
Easy Beef & Broccoli Stir Fry
2 T. vegetable oil
1 lb. beef sirloin, cut into 2 inch strips
1 1/2 C. broccoli florets (fresh)
1 red bell pepper cut into matchsticks
2 carrots thinly sliced
1 green onion, chopped
1 tsp. minced garlic
2 T. soy sauce
2 T. sesame seeds, toasted
Heat vegetable oil in a large wok or
skillet over medium-high heat. Cook &
stir beef until browned, 3-4 minutes.
Move meat to side; add broccoli, bell
pepper, carrots, green onion & garlic to
center of wok/skillet. Cook & stir vegs.
2 minutes. Stir beef into vegetables &
season with soy sauce & sesame seeds.
Cook & stir until veggies are tender, about
2 more minutes. Serves 4
Grilled Chicken/Broccoli Tortellini
2 lb. boneless skinless chicken tenders
2 pkgs. refrigerated spinach tortellini
2 T. minced garlic
4 C. Half & Half
2 T. flour
1 C. shredded Cheddar cheese
1 C. shredded Parmesan cheese
3 C. broccoli florets
salt/pepper, to taste
added Parmesan cheese – garnish
Preheat grill 375 degrees F.
Cook pasta over medium-high heat
as per pkg. directions – add olive
oil to water when cooking noodles.
Remove from heat & drain – add
pasta back to pot.
While pasta is cooking make sauce:
In medium saucepan whisk Half & Half
with flour until flour is dissolved. Cook
over medium-high heat until mixture is
bubbling & thick, about 4 minutes. Slowly
whisk in garlic, cheeses, salt/pepper –
continuing to stir. Cook on Low 3-5
minutes – remove from heat.
Grill chicken until fully cooked
through & juices run clear; cut
chicken into slices & add to drained
Bring small pot of water to boil over
medium-high heat – once boiling,
add broccoli & allow to blanch 2-3
minutes until tender – remove &
add to chicken & noodles. Add
sauce to mixture; stir gently to coat.
White Almond Wedding Cake
1 (18.25 oz) box white cake mix
1 C. flour
1 C. granulated sugar
3/4 tsp. salt
1 1/3 C. water
1 C. sour cream
2 T. vegetable oil
1 tsp. almond extract
1 tsp. vanilla
4 egg whites
Preheat oven 325 degrees F.
Grease & flour a 9 X 13″ baking pan.
Stir together dry cake mix, flour, sugar
& salt in large bowl until well mixed.
Add water, sour cream, veg. oil,
both extracts & egg whites – beating
with elec. mixer on Low until all
ingredients are mixed & moistened
but some lumps still remain, 4 minutes.
Pour batter into prepared pan & bake
25 minutes until top is light golden
brown & a toothpick inserted into
center comes out clean. Allow to
cool before frosting.
Wedding Cake Frosting:
1 C. butter, softened
1 C. shortening
1/2 C. milk
2 tsp. clear vanilla extract
8 C. powdered sugar
Cream butter & shortening together
until smooth. Gradually add sugar,
milk & vanilla extract; mix until smooth
It’s nice to return to my daily life – took the special
needs group’s newsletters to the Post Office today,
so that’s done. Grabbed some sales at Walgreen’s,
returned a pair of really cute sandals I’d ordered
on line, to Payless Shoe Store (they’re really good
about their products – if you buy on line you can
return items to their stores – no POSTAGE/SHIPPING
COSTS!). The sandals were adorable BUT a little too
narrow – sigh.
I have 2 lb. of hamburger defrosted and was trying
to think of what to make for dinner – it’s going to be
“Meat & Potato Pie’ – really easy recipe: mix up your
ingredients to make a meatloaf, spray a 9 X 13″ pan with
nonstick spray & pat in mixture. Bake 350 35-40 minutes,
drain grease. Prepare a batch of mashed potatoes & ‘frost’
meatloaf with potatoes then sprinkle about 3/4 C. shredded
Cheddar cheese on top & return to bake another 25
minutes! (I use instant potatoes – you can use whichever
you choose). It’s my husband’s all-time favorite recipe and
the boys like it, too (actually I can’t think of anyone who
DIDN’T like it when I’ve served it – including my grandson!).
Hope you have a nice, relaxing Summer day;