Last week's menu plan was followed about 50%, so not a total failure. There were a few days that it just didn't work out to fix what was planned, and one night hubby took me out for a date. Saturday the hubby went and played with some of his buddies so Miss Zebra and I amused our selves. We stopped by the library so she could pick up a book, she came home with four. Of course, since I was there, I picked up ten books and bought a stack of old magazines from the Library Friends room. I was extremely pleased to have found a quilt magazine that had the very quilt I want to work on next in it. I had tried to find that particular edition of the publication just for that quilt but it was out of print already. Now I got it for .50 cents, so will have the detailed instructions. Also grabbed up several Cooking Light magazines. I was looking through the library shelves at some cookbooks, realized that several of those books are ones that I have been looking at on Amazon to purchase. You see, cookbooks and quilt books are something that I am never sure of about purchasing because I never know if there are any projects that I would like to do, or recipes that I will make. Since they were right there in front of me, I could actually read them page by page, I checked them out to bring home and look over. I have this kind of rule, if I find more recipes that I like than I am willing to copy down, I buy the book. Huge surprise of the bunch so far, The Red Hat Society Cookbook. I bet there are at least 200 recipes in that thing I want to try. I have ordered the cookbook.
Last night I tried the recipe for Squash, Corn Bread, Green Chile Bake.
Also, from that same cookbook, I made Kahlua Baked Beans.
On the menu last night was steak, baked potato, 7 layer salad, the squash casserole and the beans. I made bread pudding for dessert, sent most of it home with my daughter-in-law. More about the pudding later. I also made a crazy good recipe that has been floating around on Facebook. When I first saw the recipe, I knew that it would be perfect for using my Pampered Chef Brownie Pan. Gosh, I am starting to sound like a commercial or something. At any rate, here it is. Beware, definitely not healthy.
One more little commercial. The Pampered Chef has a beautiful glass trifle bowl. It comes with a nice glass pedestal that it can sit on and a plastic cover. I love that the pedestal is a separate piece to make it easier to put the tall bowl itself in the fridge. I know that a lovely trifle or other layered type of dessert will truly look lovely in it, but there are other dishes that be showcased in the glass dish.
Finally, for my bread pudding experience. This is how it all started. My aunt, lived on the farm all of her life. Grew up on a farm, married a farmer, even when he retired from farming they still lived in their little farm house. When ever my kids were smaller, especially my oldest two, they would ride along with my dad occasionally when he would go check on them. Aunt Lola would most always make bread pudding for dessert. And she made the best I have ever tasted. No raisins or nuts, no gourmet flavorings, she was what you would call a home style country cook. Old time cooking, most of her dishes were recipes learned from her mother, or what she cooked during the depression. I have tried so many recipes, and some have been very close, but just not quite it. So, I started really thinking about it. Of course I was not in the loop, so to speak, to receive any of her recipes. I am adopted so to that part of the family I am not really family. I won't even begin to go in to that whole story. I am pretty sure that the person that did go through her household things probably threw them in the trash because they weren't worth any money...even though I would have gladly bought them. Back to the point...I started thinking about the recipe in a little different way. Knowing what I knew about her, I started working on finding a recipe that was based on ingredients she would have had, probably on hand since they lived out of town a ways and she didn't like to drive. Taking all that in to consideration I look for recipes that have what I would call "normal country" ingredients. I am sure she had real butter and heavy cream, she always had thick sliced bread, lots of spices and fresh eggs. I went to the farmer's market over the week end and found a vendor that was selling guinea eggs, remembered that Aunt Lola always had a lot of guineas. In fact when I was young I got to go look for their eggs...for some strange reason I always though it was the best of times when I could find those eggs in the old out house. At any rate, I bought some. I used them in the bread pudding recipe from last night. It was recipe I found in a collection online of depression era recipes. I had TOTALLY forgotten how hard those buggers are to crack open. I didn't get a photo of the dish, and while everyone said how good it was, I was disappointed in it. Before I put the sauce on it, it was really dry and crispy. Then I added the sauce and it became a soggy mess. It tasted like icing soaked cinnamon rolls actually, which isn't a bad thing, just not the flavor I was after. I think that bread pudding really needs to have some soak time, for the egg mixture to soak in to all the bread pieces. Oh well, try again and again.
Finally, we used to have a tan, non-descript house, looked like all the others on the block, and in town actually.
As you see, kind of ordinary.
But now, hubby has repainted the whole outside of the house, the trim, and the garage door and front door.
Isn't it just lovely? I am going to find a big metal Texas star to hang over the garage and a chilerista to hang out front some where. A chilerista is a string of red chile peppers, hung up to dry as a means of preserving. Growing up in New Mexico, I developed a fondness for native American or southwest style décor. Have never really developed in to anything, but am thinking it is time to change that a bit. Wait until you see the yard art I am going to make. Not really in keeping with the southwest theme, but oh so whimsical.
Thanks for stopping by, feel free to leave a comment, and stop back by often.