Strangers unaware.....

You may remember that I posted about helping a friend pack and move. What I didn't tell you is that this move has a double-edged sadness. Not only is she leaving the home she loves, but the sad truth is that she has to. A recent widow, she simply cannot afford to stay. She is losing her home. But now the good news...Late yesterday as we were working feverishly to get ready for a garage sale a woman appeared asking to come in and shop a whole day early! How rude... the nerve--, but we let her in and she shopped. Today when we awoke it was bitterly cold and raining, weather perfect to match our moods. But next the miracle. The same lady reappeared and this time she came bearing a thermos of coffee, half and half, bananas, doughnuts. bagels, cream cheese, paper plates, and cups! It was as if she had sensed the sadness in our souls. She refused to give us her name and address so we could write her a thank you note. I know her name however......Angel. Thank you, whoever you are. Now this was truly one of those random act of kindness I wrote about earlier.

A St. Patrick's Day Toast

Our dear busy friend Gollum is hosting Foodie Friday and an early St. Patrick's Day celebration. This week I have been busy myself helping a friend pack, move, and sell the contents of her home. It's been a week filled with aching muscles, long days, much laughter, and a few tears. We remembered our children growing up together...cheerleading camps, family vacations, tailgating at football games. Each item we picked up had a history and a memory attached to it. Funny, when we were young, we thought we would raise our kids and then all grow old together on beaches and golf courses in Florida. But life has a way of happening when you're not looking. So, my dear friend is moving and I will miss her. I am reminded to cherish the friendship of the women in my life. I am teaching my daughter to nurture and treasure those friendships in her life as well. So this is a recipe from that friend and a toast to friendship!

Linda's Irish Cream Liqueur

1 and 3/4 cups Irish whiskey

1 can sweetened condensed milk

1 cup heavy cream

4 eggs

2 Tablespoons chocolate syrup

2 teaspoons instant coffee

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Combine all ingredients and mix in blender. Stir or shake before serving and serve in coffee or over ice. This will keep refrigerated for up to one month. It makes a great hostess or Christmas gift in a decorative bottle and makes about five cups! Click on the Foodie Friday button for more of the celebration. Cheers!

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Happy 50th Birthday Barbie

If you are reading this, chances are good that at some time in your life you have played with or bought a Barbie doll. Millions of us have dressed and fantasized with these little beauties for the last fifty years. Here are a few interesting facts to help you celebrate her big day:

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  Barbie, introduced in 1959, was the dream doll conceived by Ruth Handler, wife of the cofounder of Mattel.


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  Her full name is Barbara Millicent Roberts.


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  She is named after Ruth Handler's daughter.


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  Barbie has four sisters: Skipper, Stacie, Kelly, and Krissy.


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  Ken was introduced in 1961 and is named after the Handler's son.


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  Barbie and Ken broke up on February 14, 2001 after forty years. (I never did like him anyway)


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  Andy Warhol was commissioned in 1986 to do a portrait of Barbie.


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  Barbie is from the fictional town of Willow, Wisconsin. (That explains the accent)


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  Teacher Barbie, introduced in 1989, was met with controversy because she wasn't wearing any panties (an oversight, I'm sure)


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  Francie, introduced in 1967, was the first African American Barbie.


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  A Barbie sporting a nose ring and ankle tattoo was introduced in 1999. She was not a hit. (duh)


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  And finally, if you owned one of the original $3.00 1959 Barbies in mint condition you would have a doll worth over $27,000.00!!!

I just couldn't let this icon who has meant so much to so many of us go by without recognition!! Happy Birthday and happy memories!!

A Pictureless Makeover

Anybody who looked at Friday's post by now believes me when I claim to be "technically challenged". I pointed, and clicked, and dragged, and begged and prayed. Oh well, a goal to work towards. I am not, however, organizationally challenged. So for my first Met Monday hosted by Susan I am going to ask you to use your imagination. Just try to picture a basket brimming with scraps of paper and worn-out index cards, a cookbook with magazine and newspaper clippings stuffed between the pages, A drawer with notebook paper, post-it notes, and even napkins used as note paper. Wait, maybe you don't have to imagine this; maybe you can just look around your kitchen at your own recipe collection...did I say "collection"? That is a term I used loosely when applied to my own recipes. But I have FINALLY found the best way to keep my recipes both organized and handy. Some of you may have this already on your computer, but we have already established that that is not me! First I went through my recipes and REALLY culled them. Some sounded good at one time and not so much now. Those I threw away. Then I began to put them into categories--just in stacks. I bought a three-inch, three- ring binder. some dividers WITH POCKETS, a glue stick, and some notebook paper. I labeled the dividers with the typical categories Appetizers, Beverages, Cakes and Cookies, etc. I included a section for menus, both ones I've used for entertaining and ones I'd like to try. I also added a section for table setting and centerpieces. After that it was simple. The recipes that I have actually made are pasted onto a sheet of paper and the paper put into the proper category. I jot notes on the side with changes I've made or presentation ideas. Next I put recipes that I have found and would like to try into the appropriate category pocket. So simple and it so works!! I cannot tell you how much time this has saved me. When I need a new appetizer or an idea for dinner I just go to the appropriate category in the notebook. I very seldom lose a recipe now. My next goal is to implement this same idea for my gardening--keeping notes of what worked, what didn't, how many flats are needed for this bed, etc. Hope this helps! Now you can click on the link and check out the others at Susan's at Between Naps on the Porch. Those over there will be the ones with pictures....LOL! Enjoy!

Four Good Reasons to Celebrate

Memphis TN has gotten a lot of bad press lately. Seems it's always showing up on a list of the top twenty worst something or others. But no more! It's time to celebrate! Last night two young women from Memphis made it into the final top thirteen in the American Idol competition!

Alexis Grace, above, was chosen in round one. Alexis is just twenty one years old and has a voice that sounds a lot older and more experienced. She wowed everybody! She is a mom and has since gotten rid of the purple hair. Lil Rounds, on the left, knocked the socks off the judges with a song by Mary J. Blige. Even the curmudgeonly Simon was impressed. Lil is also a mother---of three!! Finally, another Midsoutherner, Jasmine Murray on the top right was chosen in last night's wild card competition. Jasmine is from Mississsippi and just SIXTEEN years old! I am so proud of and for these talented young women. This one of the only shows Beloved and I can agree on and I can't wait to see how it all turns out! Last, but not least, I am celebrating my Let's Be Friends" Award from LauraLu at hiddenpromises.blogspot.com/. She is so gracious and I appreciate it so much. I am passing it along to the first people who commented on my blog, because their comments meant so much to me and gave me the encouragement I needed.

1. Sheila at http://notesongs.blogspot.com/


2. Linda at http://Ninasnest.blogspot.com/


3. Rose at http://santamakersjourney.blogspot.com/


4. Judy at http://dishingondecor.blogspot.com/


5. Butterball at http://abutterworld.blogspot.com/


6. Denise at koffordsincolorado.blosgspot.com/


7. Lynne at http://lynnesgiftsfromtheheart.blogspot.com/


8. Carol at meadowstreetdays.blogspot.com/
   

My instructions were this: Please give more attention to these writers. When you receive your award pass it on to eight or more people who must choose eight or more. Include this cleverly written text and a link to their blogs. Then let them know they've been selected.

And one last thing I'm celebrating....I posted some pictures!!! Yes, the layout is crazy. You have no idea how long it took for me to figure this out. So, crazy layout or not, I'm celebrating!

Meet the Fockers Recipes

Thanks so much to Gollum for hosting Foodie Friday and especially for making this a guilt-free, pressure-free event for those of us who are technically challenged. I hope one day to be able to include photo in my posts, but this will have to do for now. Last week I posted the menu for our dinner to meet the in laws -to-be. This week I am including a couple of recipes from that menu.

Chili Sugar Spiced Pecans

1/4 cup sugar

1 cup warm water

1 cup pecan halves

2 tablespoons sugar

1 tablespoon chili powder

1/8 teaspoon ground red pepper

Combine 1/4 cup sugar and warm water and stir until sugar dissolves. Add pecans and soak 10 minutes. Drain and discard sugar mixture. Combine 2 tablespoons sugar, chili powder, and red pepper. Add the pecans and toss to coat. Place pecans on a greased baking sheet and bake at 350 degrees for 8-10 minutes. Watch closely and stir at least twice. Now hide these until you ready to make the salad. They have a way of disappearing before their intende use. I serve them in a salad of mixed baby greens, sliced strawberries, orange slices, and blue cheese, but they are good addition to almost any salad-and pretty good to munch on too!

Pork Chop Marinade

1/4 cup hot water

1/2 cup soy sauce

1/4 cup honey

2 tablespoons vegetable oil

2 tablespoons fresh lemon juice

4 cloves garlic, minced

Combine all ingredients and marinate meat several hours or overnight--the longer, the better. This is great for thick, center-cut pork chops and shish kabob. It also makes a wonderful basting sauce. I contributed this recipe many years ago to Vintage Vicksburg, a Junior Auxiliary cookbook which I also co-edited.

Now click on Foodie Friday and see what everyone else is cooking. I can't wait!

Sweet Tea

One thing I do know is tea. Like most Southerners, I consider myself a tea aficionado. Coffee is not the first thing I think of when I wake up. It tends to make me a little crazy. No, the first thing I reach for is my kettle. I wish I'd put in one of those handy dandy instant hot water features in my sink. Still, there is something soothing about hearing a kettle on the stove. My favorite morning tea is just plain old Lipton or even the Kroger, or Walmart brand. Sometimes I drink Earl Grey. My favorite "four o'clock watching Oprah" tea is Tazo Sweet Wild Orange. I'm having trouble finding that one in my local stores. I also like Bigelow Lemon Lift. But for the morning I don't need adventure--just tea. Now sweet ice tea is a whole other story. Sometimes I drink it unsweetened, but mostly I think "why bother?". If the sugar (or even diet sweetener) is not put in the tea while it's hot, it's just not the same. Most dedicated tea drinkers I know have specific pots and pitchers used only for making tea. After making tea for a while, no measuring is needed. You just boil water up to this line in the pot and add water up to that line in the pitcher--simple. Sometimes I add fresh mint from my back yard. Beloved doesn't like it--says the tea tastes like toothpaste. It's taken me years to master drive-thru tea. I'm not much a fast food fan, so all I usually order is sweet tea. McDonalds, for example, has made vast improvements lately. Backyard Burger has the best in my opinion and don't even consider it at Taco Bell. Denise from the KoffordsinColorado blog is a native Californian living in Colorado. She was wondering about (and it sounded almost like a yearning) a recipe for sweet tea. So, not really having one, I measured as I made it last time. Here is the way we make it at our house.

Sweet Tea

4 regular size tea bags

9 cups water, divided

1/2-1 cup sugar or 2/3- 1 cup Splenda

Boil 4 cups of water with 4 teabags for one minute. Remove from heat and let steep for 5 minutes. Remove the tea bags and add your sugar or artificial sweetener while the tea is still hot. Add 5 cups cold water. You can add the sugar or sweetener later, but I won't vouch for the results. It just won't be the same. The tea in its pitcher is best left unrefrigerated. Sometimes it gets a little cloudy in the refrigerator. Serve with anything or nothing at all and enjoy!