Bravo!!!!!!!!!

Scott Neeson former president of 20th Century Fox International, sold his mansion, Porsche, and yacht and left the industry to establish and personally oversee Cambodian Children's Fund as Executive Director. 

Article Here


I remember watching an interview with him in which he told a story of how a phone call with a celebrity made him devote his life to the CCF.
He was in Cambodia, outside of a Phnom Penh, at a landfill, and he was brought to some sick children dying of typhoid. He was with them when he got an international call from a celebrity that he had asked to do publicity for the foundation, who was angry about how something was wrong with their private jet. The celebrity then told him "Scott, my life was never meant to be this difficult". What the celebrity actually said wasn't mere complaining, it revealed an attitude of extreme self-importance. 

Ham Fried Rice

Gabe loves ham. He doesn't mind the leftovers as long as I don't cut the ham. It seems I don't have a good "eye" and the side aren't even when I cut.  

This recipe from That's Some Good Cookin' didn't need even slices. In fact we sort of cooked together on this one.

Gabe diced the ham and onions, as I added the ingredients to the wok, he read the directions to me. It worked beautifully.

He thanked and thanked me for this one. I don't eat rice. Just like coconut, it's on the "not for me" list. 

Yes, he loved it and told me to make sure I save it on my blog. I was lucky to get a picture. He went back for second and thirds!

Ingredients:

3 tablespoons oyster sauce
1 tablespoon sesame seed oil
2 teaspoons hoisin sauce
2 tablespoons peanut oil
1 cup yellow onion, small dice
2 medium carrots, diced ( used frozen peas and carrots)
3/4 cup diced ham 
3 cloves garlic, minced
1/2 cup frozen green peas
2 eggs, lightly beaten
4 cups cold, cooked brown rice ( we were out of white, I had a box of brown rice. I bought it thinking if he's going to eat rice let him eat something healthy)

Directions:

Cook the rice according to directions. After it's cooked, let it cool down in the refrigerator. I cooked the rice a few hours before I made the dish.

In a small bowl mix the oyster sauce, sesame oil and the hoisin   sauce together.  Set it aside for later.

Break up the cold rice. Use a spoon or your clean hands to make sure there isn't any clumps.

Heat your wok over high heat and add the peanut oil carefully. Tilt the wok to make sure the oil  covers the sides and bottom of the wok.

Once your oil is hot, add the onions and ham ( suppose to add the carrot now but I used frozen so added that later with the peas)

Stir the ham and onions for 2 minutes.

Add the garlic next and stir fry with the ham and onions for another minute.

In the wok goes the peas and carrots and and mix with the ham and onion and garlic mixture until thoroughly combined.

Pour the beaten eggs over the ham and vegetable mixture and stir until the eggs are set.

Add the rice and continue to stir fry until it's heated through

Pour the sauce mixture over the rice and stir fry until the sauce mixture is completely combined and rice is hot

I also added a few splashes of mirin

Serve immediately.

Enjoy

MM 92 weeks

Not much time to get across the street and Max was on the move! 

Temp was in the upper 80's and we always carry water with us and when he got back to the car he was ready for a nice cold drink. 

A true love story

Gabe and I have been together 38 years. He informs me frequently that we have 12 more to 50! Where does time go.
The only good advice my grandmother gave me was to go to the gas station where Gabe worked. It was the cheapest in town but she didn't know the cutest guy in town was pumping gas. That's how I met Gabe.

The couple above is Helen and Kenneth Felumlee and they were married 70 years. Kenneth passed away at 91 April 12th and Helen joined her beloved the next day.

Here's an article on the Felumlee's. We should all be that lucky.

I also wanted to mention advice given to me by a Dr. that I worked for. Life throws things at you all the time and in the long run those things are nothing. The only thing that matters is the love and health of family.

Miz Helen's Orange Tea Muffins

You might know by now I hate to waste anything.  I made Irish Soda Bread, Buttermilk Chocolate Cookies and there was half a quart of buttermilk left to go into something yummy. I also had 2 little oranges in the bowl leftover from the bag of oranges I gave to John and Elsie. This was perfect cause the recipe called for 2 oranges! 

I visit so many wonderful blogs and this recipe is from
Miz Helen's Country Cottage. This recipe is from Miz Helen's  Aunt Ann. I asked permission before adding the recipe to the blog.  I'm so honored to share it with everyone. Thank you Miz Helen!

Leda's birthday was in December and she wanted an orange cake. Let's just say I'm not a cake maker. It came out ok, she was polite and said it was good but it sure didn't meet my standards. She loves anything orange and since we will be leaving soon I want to make her as many goodies as I can before we head back to NY. She had a visit with the eye doctor and lets say she needed something special when she got home. I showed up with 4 mini muffins and 1 large one. Added the glaze to the the mini's, none to the large.

Wow, did she get them down in a hurry and told me to bring more over! Miz Helen- 5 thumbs up :-)

I saved a few for my gal Polly. I think she's gonna like this recipe also.

Ingredients:

2 cups Flour
1 cup sugar
1 1/2 tsp. baking soda
2 sticks unsalted butter ( I softened it)
1 cup buttermilk
2 eggs
Zest of 2 oranges
1 teaspoon orange extract

Directions:

Preheat oven to 375 degrees

In a large bowl cream the butter and sugar until creamy with a electric mixer.

Add one egg at a time into the butter and sugar combination, I usually let my eggs come to room temp before I start baking. Mix until well combined.

Add the orange extract and mix well.

Add the flour, adding a little at a time and continue to combine all the flour making sure it mixed well.

In a small bowl add the buttermilk and the baking soda and make sure the baking soda is dissolved.

Combine the buttermilk to the butter, sugar, egg, orange extract. Stir making sure the buttermilk is mixed in.

Add 3/4 of the orange zest to batter and again mix and make sure it well combined.

Pour batter into greased muffin tins- I used mini muffins and standard size in pretty cupcake shells.

Bake in your preheated oven for 12- 14 mins ( I baked mine mini's 11 minutes) I didn't time the standard. Just watched them and when they were golden brown I took them out.

Orange Glaze:

Juice of 2 oranges- enough to make 1 cup juice
1 cup brown sugar
1/4 teaspoon orange zest- from the 2 oranges 

Directions:

In a saucepan heat the OJ and the brown sugar and cook till it comes to a boil. Glaze the muffins when they come out of the oven.

I love my new plate! It was Leda's and she wanted me to have it. It's so pretty.

Gold Star Mother's

I remember seeing photos of  banners that were hung in windows of homes of families that had lost a loved one. It was small and had a gold star. Each star represented a loved one that died in the war.

The blue and gold star tradition began in WW 1  when white service flag bordered in red were displayed in homes, business, schools and churches to indicate, by the use of a blue star, each active service member in the US Military. A gold star would indicate those who gave their lives for the country.


Recently I started a book-A Star For Mrs. Blake. The book is about a group of gold star mothers who on the invitation of the US Government were offered a trip to France. 

I was amazed. The government actually having a heart? I had to look it up and see if this actually happened.

Here are a few links American Gold Star Mothers
                                This Week In Quartermaster History 

Paddi's Rum Raisin Bread

I met Paddi on the internet and I really can't remember how long we have been friends. Paddi and her husband live in Montana and a few years ago traveled to NYC where I met them and we did all the "tourist" stuff. 

Paddi recently retired. She taught art and our home is graced with many beautiful things she has made for me.

She also is a fantastic cook and her jams and jellies are heavenly.

The recipe for the Rum Raisin Bread is too good not to share. She adapted the recipe and we hope you enjoy it.

Ingredients:

2 tablespoons rum
1/2 cup raisins
1/2 cup water
1 1/2 teaspoons yeast
1 teaspoon olive oil
1 egg
1/2 teaspoon rum extract
2 tablespoons heavy whipping cream
2 teaspoons butter plus more for the dough prep
1 teaspoon salt
2 teaspoons brown sugar plus more for the dough prep
1 tablespoon dry milk powder
2 cups flour
1 teaspoon cinnamon

directions:

Soak raisins in 1/2 cup water and 1 shot = 2 tablespoons rum.  She used Captain Morgan's Rum
for at least 1/2 an hour then microwave for 30 seconds. Drain the fluid into a large bowl and set the raisins aside.
Add the warmed rum water to a large bowl and pour in the yeast, brown sugar and oil. Stir with a wooden spoon or if you are using a kitchen aid mixer stir with bread hook. Add the remaining ingredients except the raisins and knead until the desired texture is achieved. ( about 5 min). Fold in the raisins and knead until they are mixed throughout the dough. Let rise in a covered bowl about an hour or until doubled in size.
Punch down and roll out flat on a slightly floured surface. Add melted butter, brown sugar and cinnamon. Roll up jelly roll fashion and cut into 2 parts. Fit into 2 small bread pans and add the remaining melted butter to the top. Cover and let rise. Bake 350 about 30 min

MM 92 Weeks

Wednesday April 16th Max finally did something that I thought would never, ever happen- he came next to me and actually put his head on my chest.

We haven't had a tight bond, I just wouldn't let him in. 

I guess this old dog can learn to love again 

Strawberry Wonton Cups

Wow, This is so good! I was going to bring a few to my neighbor but they never made it out of the house.

The recipe is slightly adapted from Imperial Sugar

Ingredients:

 2 cups strawberries, thinly sliced
2 tablespoons balsamic vinegar
1 tablespoon or more to taste Extra Fine Granulated Sugar
24 2-inch round won ton wrappers
1/4 cup crumbled goat cheese
1/4 cup basil leaves, chiffonade

Directions:

Preheat oven to 350 degrees. Spray a 24 cup mini muffin pan with nonstick spray.

 Combine strawberries, balsamic vinegar and sugar in a large bowl and set aside.

 Place a wonton wrapper into each of the muffin cups and press carefully to make sure there is a opening in the center.

Place in the preheated oven for 10-12 minutes or until golden brown.

Fill each wonton with strawberry mixture. 

Sprinkle with goat cheese and garnish with basil.

 Serve immediately.

Note: 2015 featured on The Pinworthy Project Link Party
          April 30th featured Foodie Friday & Everything Else
          May 23rd featured Pieced Pastimes

This  recipe was also featured 2014- please check the link on the toolbar

Amazing photos of Baby Hummingbirds

Another find from Reddit. The nest was outside of the posters front door.

 There is a really beautiful up close of the nest. Tiny strands of spider web wrapped around the lichen. Also in the nest: other birds feathers and their dogs' fur.



From what I've read the eggs take about 3 weeks to hatch , then the babies take about 3 weeks to grow up and move out.

I hope you take the time to look at the wonderful photos

Ashol-Pan

                                                   This is a spirited photo!                            

Her name is Ashol- Pan. She lives in Mongolia and is the daughter of a celebrated hunter. Ashol-Pan may be the country's only apprentice huntress.

The article from BBC NEWS is fabulous. 

My favorite photos are the third one and the last. 

Dressed To Grill Pork Chops From Looneyspoons

My Looneyspoons cookbooks made the trip to Florida with us. The cookbook is fun and if you enjoy cookbooks this is one you should add to your collection.

I adapted the recipe slightly and I would add another note to the book that this is a make again recipe.

Ingredients

6 pork loin chops, trimmed of fat ( used shoulder chops)

1 cup V-8 juice

3 cloves garlic, minced

2 tablespoons brown sugar

1 1/2 tablespoons Worcestershire sauce

1 1/2 teaspoons each  chili powder and ground cumin

3/4 teaspoon dried oregano

1/2 teaspoon  black pepper

Directions

Arrange pork chops in a single layer in a shallow pan.  Combine with V-8 juice, garlic, brown sugar, Worcestershire sauce, chili, cumin, oregano and black pepper in a large bowl and mix well. Pour mixture over the pork chops. and marinade for 8 hours or overnight in the refrigerator. Turn the chops to coat both sides with the marinade.

Cook chops over hot coals- 6-7 minutes on each side and baste with any leftover marinade. 

MM 91 Weeks

                                                           Max in the clover. 

On one of our walks around the lake one lady said he's the color of a biscuit and you know how southerns love their biscuits!

They also stop their cars and yell out the window "what kind of dog is that" which really surprised us at first.

 Max is the prefect example of an English Lab. Rip was a big boy and he was oversized for a English but Max is good looking English. He's a tad short and he might look a little pudgy but if you gave him a rub, you would be surprised that he's all muscle.

Cupcake Class

I noticed a class was coming up on cupcake decoration and since Michael's is only five minutes from the house I thought why not go.

                                       This is Lisa, a very nice lady who taught the class.  

My friend Polly. She's holding the first cupcake she decorated.

Polly's cupcakes. I got home and was excited that mine came out so pretty I ran over to Leda's to give them to her. She loves sweets and the icing on the cupcakes is super sweet. 

I wanted to take a photo of Leda and the cupcakes but she didn't go to the hairdresser and said there was no way I was going to take her picture with her hair not done!

*Update- Visited Leda the day after I brought her the cupcakes and she wasn't kidding about loving sweets! Three of the six cupcakes were gone. If I get to 96, I hope I can still eat stuff that sweet. :-)

Eggless Banana-Nut Corn Bread-

One reason I made this bread was curiosity and the other, I had all the ingredients in the house.

Carol posted this question on a cooking board we both go to. I had a box of cornbread, some frozen banana's that have been in the freezer for months but I didn't have milk so I subbed evaporated milk. I had pecans but didn't want to use them because I wasn't sure if this recipe would work and I didn't want to waste them.

The question was if this bread would rise. I have had experience with using baking powder in older cake mixes. The cornbread mix hadn't expired and I figured I would toss a teaspoon of baking powder in. The recipe didn't call for vanilla and someone on the post suggested adding it so I put in 1/4 teaspoon.

I like a sweet cornbread, this isn't.  I did spread some honey to a slice and it was pretty good.

It's a easy recipe and contains no eggs so I thought someone might want to try it due to it being egg less and it also doesn't have sugar added. I'm sure there is some sugar in the cornbread mix.

It came out a little moist. I think it was the addition of the frozen banana and the evaporated milk. Would use regular milk next time if I make it again and would strain the banana to get the extra liquid out before adding them.

I halved the recipe- the recipe in the link above it the original recipe.

Ingredients:

2 packages (8-1/2 ounces each) corn bread/muffin mix( used 1 box Jiffy Cornbread Mix)
1 cup mashed ripe bananas (about 2 medium) ( used two thawed frozen bananas which measured out to 1 cup)
1 cup chopped walnuts ( didn't use)
1 cup milk ( used 1/2 cup - diluted evaporated milk to make up 1/2 cup)
1/4 Tsp. Vanilla- suggested by another person

Directions:


 Preheat oven to 350 degrees.

In medium size bowl, combine all ingredients just until blended.

 Spoon into two grease 8" X 4"x 2 " loaf pan ( used 2 mini muffin pans- greased)

 Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. ( baked in the mini pans for about 25-30 minutes)

 Cool in pan for 10 minutes on a wire rack.

Remove from pans and place bread back  to the wire racks to cool completely. 

Fidel

                                                    Lives in Bruges, Belgium.

Tour boats drive by about every 45 seconds with heaps of tourists who all stand up and shout "Fidel" while they try and take pictures.

Here's a link that has a few more photos of Fidel and a nice  article.

Aunt Jewel's Chicken Dressing Casserole

It won't be long till we are back in NY and I need  to use up what I have in the freezer. I had a bag of chicken legs and Gabe really doesn't care for them BUT if I cook them up and add them to a casserole, that's a different story.

The recipe is from Allrecipes. I'm a sucker for recipes with names and soon as I spotted "Aunt Jewel's" it  was almost in the oven.


Next time I would make my own cream soup. Reduces the amount of sodium.

Ingredients:

3 pounds skinless, boneless chicken
breast meat ( used about 3 pounds of chicken legs- roasted them and cut up the meat into bite size pieces)

 1 (10.75 ounce) can condensed cream
of chicken soup

1 (10.75 ounce) can condensed cream of celery soup

1 (10.75 ounce) can milk

1 1/2 cups chicken broth

1 (6 ounce) package seasoned

cornbread stuffing mix 

Directions:
1- Preheat the oven to 350 degrees

2 Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked. Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish. ( I roasted the chicken legs first and I had chicken broth in the fridge that I already made)


3.  Mix together cream of chicken soup and cream of celery soup in a medium size bowl. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. Combine stuffing and broth in a small bowl and mix together. Spoon mixture over casserole.

4. Bake  for 45 minutes.

MM 90 Weeks

Barkley Dog Family

Take A Break

German Cinnamon Jumbo Cookies

This recipe is from Food.com

Ingredients:

1 cup shortening
2 cups sugar 
2 eggs 
4 cups flour, all purpose 
1 tsp baking soda
1 tsp salt 
2 tsp vanilla 
1 1/2 cup sour milk or buttermilk 
1 tsp cinnamon 
2 Tbsp sugar

Directions:

 Preheat oven to 350° F. Cream sugar, shortening, vanilla and eggs together. Combine flour, soda, salt and gradually add along with milk to creamed mixture. Drop by spoonfuls onto cookie sheet. Mix together cinnamon and sugar; sprinkle on each cookie. Bake 13 minutes. Makes 4 dozen

Note:The batter was thin so next time reduce the amount of liquid. I saw other reviews and they  reduced the liquid by 1/4 cup.
The cookie is very moist and puffy. Don't under bake as they tend to stick to the cooking rack.

This kid will go far in life!

Recommended

Korean BBQ Pork with Crunchy Wontons

I didn't have the sweet potato noodles to make Japahea (which I planned) and this recipe from Six Sisters Stuff sounded like something we would really like.

Adapted the recipe. I didn't use pampered chefs Korean BBQ sauce, the only brand I found was Annie Chun's . The Walmart in our area does not carry snow peas. I asked the frozen food manager and she had no idea what snow peas were. No snow peas in the recipe.

Ingredients:

16 square wonton wrappers (3 in.)
1 jalapeño pepper, seeded
2 medium carrots, peeled
1 large red bell pepper
1 medium onion
1 pork tenderloin (about 1 lb), trimmed ( used shoulder pork chops which I cut up)
3 garlic cloves
1 1/2 tablespoon canola oil, divided
1 cup snow peas, trimmed ( didn't use)
3 green onions, cut into 1 1/2-in. (4-cm) pieces
1/2 cup Pampered Chef Korean BBQ Sauce ( used Annie Chun's)
1/4 cup apple jelly ( didn't add- Gabe doesn't like sweet stuff)

Directions:

 Cut carrots lengthwise into quarters, then crosswise into thirds. Cut off top of bell pepper and scoop out seeds.  Add carrots and pepper to a medium size bowl and set aside for later use.

Coarsely chop jalapeño and add to a small bowl and set aside.

Cut onions into wedges and place in bowl and set aside.

Slice pork lengthwise into four strips. Cut strips crosswise into 1/4-in. pieces. Place in a bowl and add to the refrigerator to use later.

 Stack wontons and cut them into 1/4-in. strips. Separate strips and place on a large baking pan. Lightly spray them with canola oil and toss to coat. Broil strips, uncovered, on high for 3–4 minutes or until they begin to brown, stirring every minute. Spread strips over Parchment Paper to cool.

Heat 1 tablespoon of the oil in 11" skillet over medium-high heat 1–3 minutes or until shimmering. Cook pork without stirring 3–5 minutes or until browned. Stir pork and cook 1–2 minutes; remove it from skillet. Add remaining 1/2 tablespoon oil to skillet. Add vegetables; cook and stir 2–3 minutes or until crisp-tender. Stir in pork, sauce and jelly, if using; cook 1–2 minutes or until heated through.

Divide wonton strips among serving plates and top with pork mixture. Garnish with additional sliced green onion, if desired