Wednesday, June 29, 2011

Too Many Hobbies Are Never Enough...........

I've often thought I have too many hobbies. I switch back and forth doing them and enjoy each one. But does a person really need so many hobbies and interests? You see, I like to cook, make up my own recipes, try new ones, sketch, painting, write poetry, journal/blog, photography, take trips, read good books, and the list goes on and on. But most of all, I like learning new things, ergo, a new hobby is born. Perhaps, you only need one hobby to keep you occupied. But it seems, I need many hobbies and I am still looking for things to do. So for me.........too many is not enough.

 Sometimes just to relax, I like to paint. Nothing fancy, just whatever pops into my mind. If I can make it into a book cover, well that's an added bonus to my enjoyment.
When the day is done and I have captured a beautiful sunset, I am content. Why would you not want to capture a moment in time. At least for that one moment, time stood still. So maybe having many hobbies is a good thing.
Till next time........

Monday, June 27, 2011

Mexican Quiche

Before Baking
Have you ever noticed recipes are not made for one person? So you make a recipe and then you have left overs for 3-4 days! Here is a recipe just for you and you won't have leftovers, either. It is so good, you might want to double it and have leftover for breakfast the next day.  Yummy!
After Baking
Mexican Quiche
1  6 inch flour tortilla
1/2 cup shredded Monterey Jack cheese
3 oz. bulk pork sausage
1 Tbsp. chopped green or red sweet pepper
1 egg, beaten
1/4 cup milk
1/8 tsp. salt
Start with a cold skillet, heat tortilla about 45 seconds or till warm, turning once. Place tortilla into a greased 15oz. casserole. Top with 1/4 cup of the cheese. In the same skillet, cook the sausage and peppers till sausage is cooked and peppers are al dente, drain well. Spoon over tortilla and cheese in the casserole. In a small bowl, combine egg, milk and salt. Mix well and pour egg mixture into casserole. Top with rest of cheese. Bake  in preheated 350°F oven for 30-35 minutes or till firm. Serve with Salsa, if desired. Makes 1 serving.
Ready To Eat
In this quiche, I used Mozzarella cheese on the bottom and cheddar on the top. Swiss cheese would also be good in this. I mean, it's a quiche, so whatever you have on hand is fine. You can use ham and broccoli instead of the sausage and peppers. Just have fun with this recipe and know that you won't have to eat leftovers for the next 3-4 days. Although this does reheat nicely.
Till next time.......

Saturday, June 25, 2011

Doodles, or is it Zentangle?

 I have recently came across a new art form. Well, at least a new name for my doodles. It's been so fun to just sit and doodle, I mean  ...... Zenangle. It does a good job of relieving stress because you are so focused on the Zenangle. Here are a few of my  Zentangle. Don't laugh, my doodles now have a name, Zenangle. Who knew! Ha-ha.
Who knew that simple repetitive movements would someday be an art form? To me, they are still doodles. But if someone wants to call it an art form, well, who am I to argue. It is fun to just sometimes take a pen and start a movement and let the mind wander, not knowing where it will stop. You will know when you are done. Somehow, the mind just knows. Try it, you just might enjoy it.
Till next time......

Thursday, June 23, 2011

Vinegar Cruet

How many of you have a vinegar cruet in your cupboard? Not many.....I didn't think so. I guess this is a throw back to my childhood. My Gram always had one in her cupboard for spinach. She always put a few drops on our spinach. To this day, that's the way I eat it. Almost 40 years ago, I got this lovely crystal cruet at a Drugstore gift area. It's been in my cupboard ever since. I could have used one of my Gram's antique cruets but I was afraid of breaking one. Now the one I am using is almost an antique. How time flies! You see, if you need just a few drops of vinegar, it is much easier to use the stopper to keep it from pouring out of the cruet. So it is perfect to use with greens.
Till next time........

Tuesday, June 21, 2011

After the Storm

After the storm we had last night, I decided to go outside  this morning and have a look around. Much to my surprise the day lilies managed to survive; no worse for wear. They still had the rain drops on them but were looking good.
We are supposed to have more rain off and on today. It seems it will never end. But the raindrops make for a nice photo.
Till next time.......

Monday, June 20, 2011


While sushi may be as familiar to some of you, as the daily newspaper, it has been a stranger to me. I have always been a bit "put off" by eating raw fish. So I "tested the waters" for the first time today with a California Sushi. This particular one has crab meat, pickle, avocado, seaweed and rice. It also has what I am assuming is black and regular sesame seeds. With the sushi, I got packets of ginger, soy sauce and wasabi. So I put a dot of wasabi in four places, added some ginger and soy and proceeded with my lunch. I was totally amazed by it. You see, I actually liked it!

This is the little tray of sushi that I bought. This year, I am trying to explore different tastes and other new things during the year. It's taken me six months to get the courage to try sushi. My next adventure will be calamari. But I am not there yet. You see, to someone who has fished, calamari is just a fancy name for fish bait (squid). I have cleaned many squid to put on a fish hook. So it will take me a while to get past the fish bait mentality. But before the year is out, I will turn my thinking around to, "it is just another edible creature of the sea". I am not there yet. But I have another six months to go before the end of the year. Wish me luck.
Till next time.......

Wednesday, June 15, 2011

Fuzzy-Wuzzy Was A Flower........

I was out taking photos this morning and came across a patch of these yellow flowers. I have no idea what it is. The bud resembles a closed pine cone. I was intrigued by them. They grow about 2 feet tall. The wind was blowing pretty good, so it was hard to get a decent photo of the buds. I'm sure they would not have liked me to pick one, so I took a photo and that will have to do.
Till next time......

Saturday, June 11, 2011

S'More Pops

Now that school is out, we know children get bored and want something good for a snack. So here is a fun treat that they can make and enjoy with just a little supervision. Below is the recipe for this yummy snack.

S'More Pops

10 wooden picks
10 large marshmallows
1/2 cup Nestle's Toll House dark chocolate morsels.
1/4 cup graham cracker crumbs (can use the cinnamon and sugar grahams)
wax paper
Line a tray with the wax paper. Press one wooden pick into each marshmallow. Place graham cracker crumbs in a small, shallow bowl. Microwave the chocolate morsels in medium, uncovered, microwave safe bowl on HIGH. (100% power) for 45 seconds; stir. The morsels may retain some of their original shape. If necessary, microwave at additional 10 second intervals, stirring just until morsels are melted. Dip marshmallows into the chocolate using the wooden picks and roll in graham cracker crumbs, rolling to cover each one. Transfer to the wax paper. Freeze for 20 minutes or until chocolate is set. Enjoy these delicious little morsels or transfer to an air tight container and store in freezer up to 1 week. Allow the marshmallows to sit at room temperature for a few minutes before eating. Enjoy!
Till next time.......

Thursday, June 9, 2011

BlueBerry Balsamic Ketchup

If you are tired of the same old thing; try some Blueberry Ketchup. It adds a little zip to fried chicken or pork tenderloin medallions.
Blueberry Balsamic Ketchup
2 1/2 cups blueberries
1 cup brown sugar, packed
1/2 cup sweet onion, finely chopped
1/6 cup of balsamic vinegar
1/6 cup of rice vinegar
1 Tbsp fresh ginger, grated fine
1/4 tsp salt
Combine all the ingredients and bring to a simmer. Simmer for 20-25 minutes. You need 1/3 cup vinegar total in this recipe. So I just take a 1/3 cup measure and fill it half full with the balsamic vinegar and then fill it up with the rice vinegar to get 1/3 cup.
It will thicken a little when it cools. Makes 4 servings.
Till next time......

Wednesday, June 8, 2011

Pasta Salad

I like a nice pasta salad in the summer time. They are so easy to make. I call this my Kitchen Sink Pasta. Why...because I put everything in it but the kitchen sink. This one has chives, scallions, tomatoes, red peppers, cheddar cheese and elbow macaroni. If I have some black olives open, they will go into it. too. It's whatever I happen to have in the refrigerator and freezer. Then I top it off with my favorite Italian dressing and it's good to go. It is especially nice for summer picnics as it contains no mayonnaise. Do be careful with salads this summer containing mayonnaise. If the salad is going to be sitting outside; using mayonnaise is not a good idea. We don't want anyone to get sick.
Till next time......

Monday, June 6, 2011


My flowers are so pretty this spring. They have really taken off this spring due to all the rain. They got a good start before our hot weather hit. It's a good thing as it is supposed to get to 98°F today. But the flowers also need sun, so one cannot complain. These are close-ups my portulaca which are absolutely beautiful this morning.
Till next time..........

Saturday, June 4, 2011

Frozen Pumpkin Pie

If you are looking for that "Thanksgiving" flavor but it's getting too hot to heat up the oven; try this recipe, It is a frozen pumpkin pie. That's right, I said frozen.
Frozen Pumpkin Pie
1 cup pumpkin puree
1/2 cup brown sugar, firmly packed
1/8 tsp. salt
1/8 tsp cloves
1/4 tsp. nutmeg
1 tsp. cinnamon
1 quart vanilla ice cream
Mix well the first 6 ingredients, then add the softened vanilla ice cream. Stir until smooth. Pour into a chilled graham cracker crust. Freeze at least 3 hours before serving. Garnish with Reddi-Whip. To cut it with ease, dip your knife into hot water first.
Till next time.......

Friday, June 3, 2011

Checkbook Register

How many of you balance your checkbook each month? Or maybe a better question is, how many of you don't balance it? Well, I do and this past month I was having difficulty doing it. It usually takes about 10 minutes. So after 30 minutes I put it away, although, not to be forgotten. Now it is time for another statement soon, so I had to get it balanced today. It took me only a few minutes today to find the error and correct it. Sometimes when you are working with figures and things just don't seem to be going right; putting them away for a day or two, gives you a new prospective on things. Trust me on that. I learned that early on, not to stick with it, if you are getting frustrated. However, I never let the register get the best of me, either. Balancing it each month is necessary to keep your records straight. I hope all of you out there, balance that little register each month.
Till next time.......

Thursday, June 2, 2011


Not much to say about these today. They are just some close ups of things I thought were interesting.

Till next time.........

Wednesday, June 1, 2011

English Breakfast Meat

If you are looking for a breakfast meat that is a little different. Try this English Breakfast meat. It is sausage with grated apple in it. It adds a dimension of flavor that is unexpected. I used a small Granny Smith apple and used half of it to a pound of regular sausage. I have also use dried apricots, chopped very fine, in the same amount. Fruit seems to add such a nice flavor to the sausage. Of course, that is a personal taste. Thanks to a friend in England, who introduced me to this fine dish.
Till next time.......