Cheers to Happy

Mustard Greens...

2013-05-19T17:45:00.000-07:00

Mustard Greens, a very interesting leaf. I had it the first time a couple of weeks ago at an Italian restaurant with a steak. It may not be surprising to you but it was to me, mustard greens taste like, well, mustard. Really. like a spicy hot mustard to be exact. Have you ever tried mustard greens? Related to kale, cabbage, and collard greens, they are the peppery leafy greens of the mustard plant and are used frequently in Chinese, Japanese, and Indian cooking. I find them less bitter than kale or collard greens, and more peppery, like arugula. Just one taste of a raw leaf and you’ll know it came from a mustard plant. Cooked, they taste a lot like spinach, but with more body, and spice. I knew I had to make them at home. I also have already planted some in my garden. When you buy them at the store they are very cheap. 1.49 for a huge bunch!

I know, I know, the picture is blurry. You will need a little chopped onion, a couple cloves of garlic, salt and pepper, olive oil and lemon. And of course the main event, the mustard greens. You can tear or cut the greens in to pieces. They cook down like spinach. So this is just enough for 2 servings.

Have everything ready. This goes together in a matter of minutes. Saute a half a cup of chopped onion in the oil over medium high heat, until tender crisp and add the chopped garlic...cook for another minute and...

add the torn mustard green leaves. toss in the oil

and grate the lemon peel over the top , squeeze a half of a lemon over the top. Toss again and serve!

This would be so great with bratwurst or chicken also. I had mine with breaded pork chops, and it was so good!!! You will love this!!!!

Cheers to Happy !!

Roasted Rhubarb Sauce...

2013-05-08T20:39:00.001-07:00

I have made this for the first time this year. I vowed that I would always have it, until Rhubarb is out of season. It is so delicious on everything. Yogurt, oatmeal, ice cream and by itself.

I love everything Rhubarb. Growing up in the Pacific Northwest, It is one of the things you look forward to about spring....long fresh stems of Rhubarb

Fresh Roasted rhubarb Sauce....You will love this! you can vary it by putting in fresh ginger, grated orange peel, a cinnamon stick, fresh nutmeg...Make it the way you would like it!

Cheers to Happy !!

Carrot Cake...

2013-05-01T21:02:00.000-07:00

Today I am writing my 500th blog. It is hard to believe I have written so many. I started the blog in the fall of 2009. I was such a blog follower myself, and often passed the time leap frogging from blog to blog. After a phone conversation with my cousin about blogs, she said we should have a blog, and wouldn't it be fun? Sure I thought so too, and the next day "Cheers to Happy", was born. It has always been my happy place. It is very personal to me. So much of "me" is in my happy blog. My love of cooking, creating and family. When I look back at older posts, it is like a journal. It takes me right back to where I was and what I was feeling when I wrote it.

I am still honored and humbled to have followers from all over the world. The five most popular blogs are surprising even to me...Caesar Salad Dressing is overwhelmingly number 1..and I had quickly thrown together the number's 2 and 4 most popular.. the Strawberry Rhubarb Salad dressing and Raspberry Milkshake.....Pork Gyros at number 3...and the Pumpkin Gingerbread Pie is number 5...All are very good....

I have had really good guest bloggers...that makes it so fun. I have a great sister Mary who has written many blogs and edits many of my blogs. I type like I talk, and sometimes the grammar could be better, and well the spelling too....I will work on that.

To Celebrate the big 5-0-0, I decided to make my favorite dessert of all time, Carrot Cake. I have been a carrot cake lover for years. I like all carrot cake. Good and ok carrot cake. There is no bad carrot cake. Carrot cake falls in the same category as crab, shrimp, avocados and mushrooms in my house. If someone doesn't care for it, it is fine with me, I will eat my piece and theirs too!

Carrot Cake

Ingredients

2 generous cups grated carrots
½ cup crushed pineapple
1 cup chopped walnuts
3 cups flour or gluten free flour
2½ teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1½ teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt
5 eggs
1½ cups sugar
1½ cups coconut oil, melted
1 1/4 cups applesauce
FOR THE ICING:
12 ounces (about 1½ packs) of cream cheese, room temp
½ cup (1 stick) soft butter
1⅓ cup powder sugar
2 Tablespoons freshly grated orange rind
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees. Prep two circle 9 inch cake pans by lining with parchment paper and spray with Pam.
In the first bowl, toss together the carrots, walnuts and pineapple. Add ½ cup of flour and set aside.
In a second bowl mix together the dry ingredients: the remaining 2½ cups flour, cinnamon, nutmeg, ginger, soda, powder and salt.
In a large mixing bowl beat the eggs and sugar together. Watch for them to lighten and become thicker, at least 3-5 minutes of beating. When it reaches this point, add the applesauce and coconut oil while softly beating.
Gently add the dry ingredients next. Fold in the carrots/pineapple/walnut mixture from before to create a light loose batter.
Divide batter between the two pans and bake for 35 minutes, until a tester comes out clean and they are springy in the middle, not jiggly.
Let the cakes cool in the pans, on a rack, for at least 15 minutes. Remove and let them finish cooling out of the pan on the racks. Frost when completely cooled.
TO MAKE THE FROSTING: beat together the cream cheese and butter for 3-5 minutes, until it lightens up. Add the sugar and vanilla next until reached desired sweetness. Beat another minute until light and fluffy. Throw in the remaining ingredients and gently mix.

gather all your ingredients...this really is a healthy cake! It would be fun to substitute bananas or pureed carrots for the applesauce...

beat eggs and sugar until it looks like this...

cool...this is a really dense cake...The coconut flavor comes from using the Coconut oil...

and frost and enjoy....

Cheers to Happy !!

Buttercup...

2013-04-28T17:25:00.000-07:00

Today is a sad day at my house. My beloved chicken friend 'Buttercup' died. A Coyote I believe murdered her. He is now on my hit list. I don't think my pellet gun will do much damage to him.

I never thought a chicken could be such a pet. She was a 3 year old, Plymouth Rock. She was my own groupie. She would run to me when I called her or she met me at the door of the house when I came home. She ate out of my hand and never bit me once. She laid beautiful big eggs and never went broody. She laid those eggs for me. I always thanked her, and she seemed to understand. I can't pull myself together quite yet. I wail when I cry, an all and out wail. And I today am crying for every loved one I have ever lost. Does everyone do that? Is that normal behavior? If you are on the fence about getting chickens, please get them. They will make you happy. They are very sociable, talk to them as your little friends and feed them special treats, and they will adore you like no other.

The best brother buried my little friend for me, and made her this grave maker. I know there must be chickens in heaven. And she is surely there.

Cheers to Buttercup !!

Bird Seed and Bird Feeder...

2013-04-23T11:29:00.004-07:00

Bird seed and bird feeder is a real stretch here...this is really a recipe for bird, chicken and squirrel treat. I started out buying bird food and filling a clay pot every day for the wild birds. My chickens and the squirrels were feeding in the dish more than the birds. This led me to think I needed to make my own combination of food for the little darlings, since I was eating the chicken eggs. (you are what you eat?) I started gathering my supply's at Trader Joes. They have the best prices for sunflower seeds. Then went to Grocery outlet for dried fruit. After that stopped at the Mexican store for dried corn. It is the one that is used by Hispanics for soup. It has a puffiness about it and is a little softer. the squirrels love it.

Mix together, dried corn, sunflower seeds both shelled and unshelled, (not salted) dried bananas, dried cranberries and chicken scratch, I tossed in all the old frozen nuts out of my freezer, pecans, walnuts and almonds...make any combination you like. Have fun with this!

I store mine in a bag out in the shed with the feral kitten food, and chicken feed......and Uncle Franks chair....

I made the super pretty feeder for the new buffet line. I found a pretty painted happy plate and a really pretty margarita glass. I super glued the glass to the plate.

The treat dish is ready! Put water in the margarita glass...just in case they need a drink...

the little tiny birds found it first...they like the water glass, this one was sitting on the rim until I disturbed him.

The jay was taking notes....probably calling his jay friends...don't look at the moss.

but all three chickens came running when I called them...why did I go to all this trouble?

For these two goof ball eddies....Elsa and Jack...

It is for their viewing pleasure!

When I am at work they sunbath and watch the world outside the window...they have a picture window view of the feeder....

the wonderful life of two much loved cats!

Cheers to Happy !!

Flourless Chocolate Banana Torte...

2013-04-10T18:43:00.004-07:00

Seriously fudgy and great! This recipe goes together so fast. One hint, is you have to use very ripe bananas, they add the sweetness. Healthy never looked this good!!!

Flourless Chocolate Banana Torte
3 large eggs, separated
¼ teaspoon salt
½ cup agave
¼ cup corn oil
1 cup mashed ripe bananas (about 2 bananas)
½ cup cocoa powder

In a blender, whip egg yolks, agave and salt on medium for 1-2 minutes
Add oil and mashed banana and blend for another minute or two
Blend in cocoa powder
In a bowl, whip egg whites to stiff peaks
Gently fold contents of blender into bowl with egg whites
Grease a 9-inch spring form pan and pour batter into pan
Bake at 350° for 25-30 minutes

The ingredients are gathered!

Put the egg yolks, agave, salt in the blender, blend and then add oil and cocoa...blend..

place the egg whites in a bowl and whip until frothy...fold the blender ingredients into the frothy egg whites...

place in prepared pan and bake

out of the oven...

place on a cake plate...

I made a ganache to pour over the top...just candy bar 70% or more, melt and add a couple of tablespoons of cream...melt and pour over top of cake

Serve with fresh whip cream....So fudgy and good!!!!!

Cheers to Happy !!

Happy Easter...

2013-03-28T10:41:00.004-07:00

Happy Easter from
Cheers to Happy !!

Hot Corn Dip...

2013-03-28T10:39:00.001-07:00

hot corn dip

This is Trisha Yearwoods recipe...Did you know that she is a great cook as well as a singer? She also has a cookbook I believe...This is a fantastically easy recipe! Perfect for every guest...it is gluten free, and vegetarian...it has just the right amount of zing with the peppers....You will love this!

Ingredients:

1 11oz can corn, drained

1 4.5oz can chopped green chilies, drained

1/2 cup mayonnaise

1 cup grated Monterey Jack cheese (1/2 of an 8oz block)

1/3 cup grated Parmesan cheese

Combine the corn, green chilies, mayonnaise, Monterey Jack and Parmesan cheese in a mixing bowl.

Spread the mixture into a greased 8" baking dish. Bake in a 350° oven for 30-40 minutes or until bubbly around the edges. Serve hot with corn chips

I baked mine in little pots that are I think made for French onion soup....but they made great individual servings of corn dip...great for double dipping!

Hot out of the oven!!!

You will love every last bite....Guaranteed Great!!!

Cheers To Happy !!

Quesadilla Stack...

2013-03-20T10:25:00.000-07:00

This is a very simple and flavorful, easy dinner or snack...It is a Stacked Quesadilla that is full of flavor bursts.

start with an inexpensive cut of beef. Here is an informercial...one of these tools like this that tenderizes meat beautifully. it has these little knives that pierce holes in the meat. easy to use.

put as many holes as you want in this....

then slice across the grain in small pieces...

marinade for the meat...
1 ounce tequila
2 ounce of lime juice
2 cloves of minced garlic
1 tsp salt
1 tsp red pepper flakes
mix all together is a dish and the add your beef....let marinate for a couple of hours

Mix the marinade together and add the meat, cover and refrigerate...

I used crab in my stack....

I made some Pico de gallo sauce, just chopped onion, tomato, cilantro, garlic and a big sqeeze of lime...salt and pepper and you are ready to go...

To cook the meat, I used the groovy cast iron skillet, It was very hot and I just wanted a good sear on the meat....

All the toppings were ready in the bowls...sour cream, shredded cabbage, Pico de gallo, shredded jack cheese, avocado, and crab...

Heat a Comal pan or a heavy skillet, add a thin layer of oil...

cook your flour or corn tortilla, when you turn it over and meat and Pico de gallo...

slide onto a plate and then start the next layer...after turning the tortilla add the crab, avocado and cabbage and shredded cheese...and a little salsa of your choice..I used chipotle...

add the grilled top tortilla...and you are ready to cut and eat!

Enjoy!!!!!

Cheers to Happy !!!

Meyer Lemon Cream Dressing...

2013-03-13T16:09:00.000-07:00

Shrimp Salad with Meyer Lemon Cream Dressing

Celebrating my birthday this week, I went out to dinner to a local Italian restaurant, with my cousin. One of their entrée salads was a shrimp salad with lemon cream dressing...with basil on top...what could possibly be better? Well nothing of course. Meyer lemons say spring. Shrimp says spring. Put them on a salad and they spell Spring...(can you tell I am wishing for spring?)

Meyer lemons are mostly grown in China and in California. They are thought to be a cross between a lemon and a mandarin orange. They are sweeter and do not have that pucker sour flavor of regular lemons. They are perfect for recipes and for lemonade.

this is the salad from the Italian restaurant. Pretty simple...I just had to figure out what the ingredients were...hmmmm

this is what I came up with, mayonnaise, sour cream, lemon, heavy cream, a little garlic powder, dill and salt and pepper..

Meyer Lemon Cream Dressing

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup of heavy cream
juice from one lemon
1 teaspoon dill
1/2 teaspoon garlic powder
salt and pepper to taste
mix all this together, refrigerate for at least as hour

When slicing your lemon in half, slice one thin slice to decorate the top...then

squeeze the rest into the bowl....

add the rest of the ingredients and whip...refrigerate

I added some sunflower seeds and some small shreds of the lemon peel to mine, and don't forget the basil. It gives the salad just the right herb flavor.

This is such a great and refreshing salad. It has a great subtle lemon flavor and very creamy. It would be a great addition to an Easter dinner...

Cheers to Happy!!!

Teriyaki Salmon...

2013-03-05T08:26:00.002-08:00

Teriyaki Salmon, so good and a great brine.....and easy....what could be better? I love a dinner that looks like you really did something special and you hardly did anything...No need to buy an expensive marinade....just a few ingredients that you probably have in your pantry. It is really a brine that you might soak your salmon in if you were a salmon smoker....it is sweet and salty and smoky...all at once!!!

liberally sprinkle your salmon with lemon pepper and garlic and salt......

make your marinade....1/2 cup of soy sauce, 1/2 cup of brown sugar. 1/2 cup of water and 1 tsp of salt...add 1/2 cup of vegetable oil and whisk together.....

put your salmon in a plastic bag and pour over marinade....place in the fridge for at least 2 hours or up to 24 hours...turn the bag over often to marinade all parts...

grill on the BBQ, just making the marks on the fish....then transfer to a baking dish and finish in the oven....

finishing in the oven is my idea....I have never had good luck cooking fish on the BBQ, although I love the flavor..by the time it is done, it is falling through the grates...when it is finished in the 400 degree oven, squeeze liberally with lemon juice..

And serve!!!! So good...just wait for the raving reviews, you are sure to get!!!!

Cheers to Happy !!

Cucumber Sunomono...

2013-02-28T09:33:00.001-08:00

If you have eaten at a Japanese Restaurant you probably have had this...it is sweet and salty and crisp...You need to make a couple of hours before dinner and then enjoy!

Cucumber Sunomono

2 cucumbers peeled or not

1/2 cup of rice vinegar

5 tsp of white sugar

1 tsp salt

1/2 tsp of minced fresh ginger.

Directions

Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.
In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving

Cheers to Happy !!!

The Best Cheesecake...Gluten Free!

2013-02-20T19:40:00.002-08:00

Cheesecake

This is the easiest and best Cheesecake I have every made. I wrote this recipe about 20 years ago. I was coming up with one that I liked, one that was creamy and flavorful and simple. This recipe can be altered to include chocolate or pumpkin or lemon. I have not made it since going Gluten free a couple of years ago. Yesterday, I thought I would try to come up with a suitable crust that anyone would love. Necessity is the mother of invention. And it was wonderfully magnificent!!! I love it and so did all my gluten eating family...They even thought it was graham cracker crust. YAY! YAY! YAY!

Here we go!!!

Cheesecake

3 packages of cream cheese

1 cup of sugar

1 cup of sour cream

4 eggs

1 teaspoon of vanilla

using a mixer, mix the room temperature cream cheese and the sugar, scrape down the sides of the bowl. add the eggs one at a time stirring well after each, and scrape down the bowl after each egg... add the sour cream, mix, then the vanilla, mix...pour into prepared pan and bake at 300 degree for 1 hour.

for the crust (if you are gluten free) or make your regular graham cracker crust

1 cup gluten free bread crumbs

1/4 cup brown sugar

1 tsp. cinnamon

1/4 cup of melted butter

mix the bread crumbs, sugar and cinnamon together and then add the melted butter, stirring with a fork...pat into the bottom of a spring form pan

to make the crust...add the bread crumbs, the brown sugar, the cinnamon, mix well...then drizzle the melted butter over all and mix well...

pat into the bottom of the spring form and set aside..

mix the sugar and cream cheese...very important to wait until it is nice and fluffy...

add the eggs one at a time, very important to scrape down the sides of the bowl often.

pour the prepared filling into the prepared pan and bake at 300 degrees for 1 hour.

take out of the oven,,,it will fall a little and crack in the middle, that is fine!

If you would like you can add a sour cream topping..at the end of baking...

just mix one cup of sour cream with a half a cup of sugar, spread over your cheese cake 10 minutes before it is finished. then continue baking. It adds a nice creamy topping.

here it is returning to the oven, for the final 10 minutes. take it out of the oven and let cool and then put in the refrigerator for a couple of hours or over night.

I made a raspberry sauce to put over the top. You put what you like, or nothing...it is great just plain. It is a creamy deliciousness...can't wait to make it again!!!

Shrimp and Grits...

2013-02-03T22:11:00.000-08:00

I know what you are thinking....Grits? and yes, grits...creamy, white buttery grits...They are so good, kind of a new love of mine. I can eat them for breakfast, lunch or dinner. They cook up quickly and are true comfort food. They are like polenta, but quicker...After all polenta is made from yellow cornmeal and grits are from white corn...I think they are cousins! Add the flavorful Shrimp and you have something right out of Bubba Gump's.

You need very few ingredients. A couple strips of bacon, a pound of raw shelled shrimp, a cube of butter, 3 cloves of garlic, a couple of green onions, cilantro, salt and pepper, half and half and grits...

I made 4 cups of grits following the directions on the package, I used quick cooking but long cooking is fine...

The trick of good grits is to always salt and pepper as they are cooking, after they are done, put a big tablespoon butter and a 1/4 cup cream or half and half.....whip with a wire whip in the pan...

You will have the creamiest, nicest, white grits...this is a good time to add a little shredded cheese if you want, make the cheesy grits....mmmmm

after you fry the cubed bacon until crisp, set aside to drain and in the crusty good bacon pan add a couple tablespoons of butter and melt over medium heat....

add your chopped onion or shallot and press 3 cloves of garlic or mince very fine...

cook over medium heat, stirring often until onions are soft...scraping the bottom of the pan and incorporating all the bacon goodness..

this is where you can add a splash of white wine, if you like...

add your shrimp and cook, just until starting to turn orange

then turn and cook just until done...remove the shrimp from the pan and set aside....

add a 1/4 cup of the half and half to your oniony, bacony, garlicy sauce and stir and cook until bubbly...

add the shrimp back in and the chopped green onion, cook for another minute...and finished!

Place a pool of grits in the bowl, add some shrimp, spoon some of the sauce from the pan over the top of the shrimp. Sprinkle the chopped crisp bacon over the top and garnish with the cilantro leaves..

Heaven........ I found heaven!

Cheers to Happy !!

Brother Chuck was walking through at just the right time....He was hesitant, but he loves Shrimp and Grits!!!! At least he does now!!!

Flu Season...

2013-01-31T23:54:00.000-08:00

It is that time of year. Flu season. Yuk....It is going around this area, I had it during Christmas and people I know have had it, even after they have had a Flu shot. Today I came across a wonderful blog, Kim, At 'cook it allergy free'. She has wonderful explanations of the flu virus and ways to prevent it naturally and ways to shorten its length....just click on her blog name to find some super ideas...I am definitely going to start some of her great ideas, like the vinegar....

Cheers to Happy !!Flu

Grapefruit and Avocado Salad...

2013-01-24T19:31:00.000-08:00

Grapefruit and Avocado Salad....to take away the winter blues....

One more idea of what to do with Avocado's

make a little vinegrette with 1 tablespoon dijon, little salt, little pepper, a big squeeze of half a lemon and whip that together and slowly add 1/4 cup of olive oil...

put in your avocado slices and stir to coat...

Arrange on a bed of greens with slices of pink grapefruit and fresh raspberries....such a flavorful winter salad!!!

Cheers to Happy !!

Poached egg in Avocado..

2013-01-18T13:34:00.001-08:00

Poached egg in Avocado is my new love. I can't stop thinking about them. They are easy and flavorful and healthy. Everything a girl needs to get a start to her day. I saw this recently in a magazine. It was a 'why didn't I think of that' moment. An egg poaches perfectly in an avocado...who knew?

Do you buy Avacado's like me? I love just cutting them in half, a little salt and pepper and spoon and I have my perfect snack.

and Eggs. do you have an unending supply of the perfect food? Thanks to my chickens, Buttercup and MaMa, I do.....

Here is all you do to make this wonderful meal. Get out your pan like this, your steamer....and add an inch of water to the bottom...

just like this, boil the water....

cut your avocado in half...(do a little neater job than I did)

Flip in over and cut a flat side...

set it in your pan and crack an egg in the middle....put the lid on and cook boiling for 7 minutes, exactly....

Take it out and set on a plate and ...

top with your choice of salsa, tabasco, hollandaise or just salt and pepper.....you are in for a real taste treat... It is hot and creamy and has tons of flavor bursts....and a bonus? the pan has no mess....no more poached egg, cooked on ickyness to try to blast off in the dishwater...

Cheers to Happy !!

Pupusas...

2013-01-09T21:35:00.003-08:00

Pupusas...now that is a word you don't hear every day!...like me, I have never heard anyone say that word...I did see it written once..about 5 years ago in a little town called Woodland, outside of Sacramento, I was going to dinner with a friend , and saw on the outskirts a hot pink, painted small restaurant, that had been converted from a classic DQ..The town was completely empty and when you looked down the street, the hot pink little place was filled with people and with a line out the door...the words up above the hot pink restaurant have never left me... PUPUSAS...I had never hear that word and couldn't quit chuckling about it, trying to guess what that was....A few days ago I saw that word on Diners, Drive ins and Dives...holy cow it was a real meal!!! after much research I found out I would love this El Salvadoran staple and you will too!!

pupusas

Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat. The pupusa originated in El Salvador, but it is also popular in neighboring Honduras. Pupusas are traditionally made by slapping the dough back and forth between greased palms.

You can make this versatile recipe any way you like...the fillings are endless...the true El Salvadoran is with ground meat and ground cheese and refried beans...I chose what I would like, Chorizo sausage, Monterey jack cheese, black beans and chili verde sauce...but skies the limit, you make it the way you want to eat it!!!.

you start with regular tortilla flour and water...follow the recipe for making tortillas...

I used about 4 cups of the masa flour and 2 1/2 cups of water, mix all together and let rest 10 minutes...

my filling was cooked chorizo sausage...I like lots of flavor..

I also added black beans, shredded monteray jack cheese and chile verde sauce

you oil your hands and make a ball of the dough...

spread the dough out in the palm of your hand, and cup your hand as you put the fillings in the middle, layers...cheese, meat, beans and then the sauce....
...I want you all to watch this video....after much research this
lady gave me the most information..... how to make pupusas I learned a lot from her, how to oil my hands...and the comfort of making these little sandwiches and I could not mess it up! just follow this...I could not take pictures with oily hands, sorry....I got real good at making Pupusas by the end of my project...

cook them in a fry pan....with a little oil...

I tried on a grill and did not like the result.....

these are crispy and great!

since I was in the business, I thought I should make a million....I think they will freeze well, also maybe they can be reheated in the toaster, ...maybe....

This is how they look inside...cheesy, beany, and meaty...so good!

I put on top, Crema, red salsa, and cilantro...oh my were these ever good!

These are so flavorful! The ingredients can be so versatile to meet your food likes....

you can change it up to include what you would like! I think even pizza fillings...

Cheers to Happy !!

2012-12-31T14:28:00.000-08:00

My Beautiful Sister....she lets me play on this some times.

THIS YEAR

MEND A QUARREL.

SEEK OUT A FORGOTTEN FRIEND. DISMISS SUSPICION, AND REPLACE IT WITH TRUST.

WRITE A LOVE LETTER.

SHARE SOME TREASURE.

GIVE A SOFT ANSWER.

ENCOURAGE YOUTH.

Ashlynn....

MANIFEST YOUR LOYALTY IN WORD AND DEED.

KEEP A PROMISE.

FIND THE TIME.

God's handiwork.

FORGO A GRUDGE.

FORGIVE AN ENEMY.

LISTEN.

APOLOGIZE IF YOU WERE WRONG.

TRY TO UNDERSTAND.

FLOUT ENVY.

EXAMINE YOUR DEMANDS ON OTHERS.

THINK FIRST OF SOMEONE ELSE.

APPRECIATE.


My Brother Perry. Sharing his beautiful music.

BE KIND; BE GENTLE.

LAUGH A LITTLE.

LAUGH A LITTLE MORE.

I say take a minute, maybe lot's of minutes and relax.

DESERVE CONFIDENCE.

TAKE UP ARMS AGAINST MALICE.

DECRY COMPLACENCY.

EXPRESS YOUR GRATITUDE.

HAVE FAITH.

WELCOME A STRANGER.

GLADDEN THE HEART OF A CHILD.

Dad Mason and his sweet girl,(grandma it peeking in).

TAKE PLEASURE IN THE BEAUTY AND WONDER OF EARTH.

SPEAK YOUR LOVE.

SPEAK IT AGAIN.

SPEAK IT STILL ONCE AGAIN.


One of the so many reasons to live in Washington. Mount Rainier.

AUTHOR UNKNOWN

MY WISH FOR YOU IS A VERY

JOYOUS AND HAPPY NEW YEAR!!!

A YEAR TO CHERISH ONE ANOTHER AND BE GRATEFUL FOR OUR MANY BLESSINGS.

FROM ONE OF THE THE DAME'S ON THE HILL.

CHEERS TO HAPPY!!!

Stacked Crab Salad...

2012-12-30T20:59:00.001-08:00

Stacked crab salad

Did everyone have a great Christmas? I hope so! Tomorrow is New Years Eve...This great Salad is worth repeating. It is so special and flavorful. Perfect for your dinner party! Just follow this link It will take you to the your new favorite!!!!!

Cheers to Happy !!

Secret to Contentment and Happiness...

2012-12-20T09:44:00.000-08:00

This Christmas I give you.....The great lesson from my Mother....

Judge less and observe more...That is it! Only 4 words. The secret to contentment and happiness....

My mother has taught me, I don't have to have an opinion. Just watch and wait and observe. You might not see the opportunities you would have had to help, if you are blinded by your old judgments... help where you can, even if all you have to give is your time, a smile, a kind word or a soft shoulder to lean on. It is the one sure way to happiness....

She is so very smart, and kind and much more than an ornament on our tree.She is the Angel on top! We are so fortunate to have her example of unconditional love and good will for all mankind to share.

Merry Christmas to All of You!!!!

Deep Fried Capers...

2012-12-12T09:18:00.000-08:00

deep fried capers

I had these recently in a restaurant in Lake Chelan...They are so good! They add little flavor bursts to your salad....it took me a couple of minutes to figure out what the heck they were. I had never heard of doing this.
What a surprise topping. The holidays here and it is time for holiday party's. This can be made ahead of time.

heat 1 cup of vegetable oil in a fry pan , heat to 375...or better yet use your deep fryer...These just take about 1 minute to deep fry...Take about a cup of capers and pat them dry....add about 1/2 cup to the oil at a time...

this screen is very helpful to avoid splattering....drain on paper towels...They puff up like popcorn or little flowers....very cute!

assemble the salad....oh yeah the Parmesan crisps....

shred Parmesan Reggiano and place baseball size of them on a silpat or parchment paper on a baking sheet...bake for 8 minutes in 400 degree oven until nicely brown...They really spread out.

and there you have it! Surprise your guests with a great Caesar salad full of unexpected pickily flavor and fun!

Cheers to Happy !!

Swedish Cream Sauce...or Romsås...

2012-12-03T19:57:00.003-08:00

The Americans have tartar sauce, the French have remulade and Swede's have Swedish Cream Sauce. The Swedish name is Romsås! I believe rom is roe in English. My grandfather was Swedish. His parents immigrated to America when they were young adults. Both never again went home to their country.

Lilla Asbotorp

My cousin recently traveled to the little town and house my great grandfather grew up in. She met many of our relatives and long lost cousins. It was a wonderful trip and experience. One of the things she brought back with her is this recipe. You will love every single bite. Promise!

this is a small caviar that you can find at Ikea. It is herring roe, it is not expensive and will keep in the refrigerator...you can also use other caviar, like salmon caviar...

(if like me you can't find creme fraiche at your grocery store you can use Mexicana Crema...it is the same thing and is cheaper) and I doubled this recipe...

1 cup of sour cream

1 cup of creme fraiche

1/2 cup of mayonnaise

3 tablespoon of fresh or dried dill

2 ounce container of caviar

white pepper to taste....1/2 teaspoon...

put all the ingredients in a bowl and stir together and then gently fold in the caviar or roe...This is best if made at least 1 hour before serving...Can be made the day before...

This sauce is so good on everything...just makes everything better... the next morning we had brie and salmon omelets with the sauce over the top...oh my goodness! The best!

Cheers to Happy !!

Chocolate Peppermint Cake...

2012-11-29T09:28:00.000-08:00

Christmas is quickly coming upon us...Crazy how quick it comes....It is time to get out the decorations and start caroling and baking. I come from a group of folks who wait for the holiday Dreyers Peppermint ice cream to arrive and then have it almost every night with hot fudge on top...yep it is in my freezer right now...this cake is very reminiscent of the ice cream....You can make all of this home made, making your cake from scratch, of course, using the same procedure....but why? Your family is sure to love this recipe!

you just need 2 cake mixes...one chocolate and one white.......one container of Andes peppermint crunch candies and food coloring....prepare the cakes as directed on package...take I cup out of the white and put in a small bowl, chop 1 cup of Andes candies, chop them about the size of chocolate chips.

put the candies in the large bowl of white and stir. Add a couple squirts of the food coloring in the small bowl, and stir...now ready to assemble...

Set out both prepared cake pans. In the first pan scoop 2 cups of chocolate batter into the pan, spread out with spatula. Next scoop 1 ½ cups white batter with peppermint chips into the center of the chocolate batter. Spread out to form a circle. Lastly scoop 1 cup of the remaining pink into the center of the pink batter. repeat with the second pan....

bake according to directions on the back of the box....and then cool....

Place one cake layer on cake plate. Take one cup of frosting and spread it out evenly onto the layer. Place the second layer on top of the frosted layer. Use remainder of frosting to frost top and sides of cake. Decorate top of cake with crushed candy canes.

This is almost sinful how easy this frosting is to make! Cream 2 cubes of butter together (I cup) with 2, 7 ounce containers of Marshmallow cream with an electric mixer and then add 2 cups of powdered sugar....if the frosting is to stiff add a couple of tablespoons of milk or cream.....It is the best, fluffiest, tastiest frosting!

it is not overly sweet or overly pepper-minty...

This is such a special and easy cake to make! It would be great as cup cakes also...Enjoy!!!

Cheers to Happy !!

Happy Thanksgiving...

2012-11-21T22:41:00.001-08:00

May your stuffing be tasty,

May your turkey plump,

May your potatoes and gravy

Have nary a lump.

May your yams be delicious

And your pies take the prize,

And may your Thanksgiving dinner

Stay off your thighs!

- Anonymous

Just a cute little poem on this wonderful Thanksgiving Day....I wish you all a

very Happy Thanksgiving!

Cheers to Happy !!