A Proverbs 31 Kind of Day

I grew up with my mom making meatloaf. I'd call it "homemade" meatloaf. What I have learned as I have grown up, everyone has "their" favorite meatloaf and nobody really eats meatloaf made by other people. It's kind of a weird thing to me, but at the same time, I totally understand it. Think about it . . . when you're having company over, do you ever think, "I'll make meatloaf." Nope. I don't! When you're taking a meal to someone recovering from an illness or surgery, do you ever think, "I bet they'll love to have a pan of my meatloaf." Nope. Me either! Meatloaf is incredibly individual, and even familial. My mom's recipe that she gave me is "hers." But truthfully, it's really the recipe from the back of the seasoning packet. Being gluten free has caused some changes in my cooking. One is meatloaf. While I have found gluten free packages of meatloaf sea...

Yes!  The picture is sideways!  I can NOT get it right!   Waaaay back in 2015, we were moving from Dallas, Texas. Some sweet friends of mine made a "going away" basket for me. It was filled with darling things, that I still enjoy . . . including the cute basket! One of the things in the moving basking was a very yummy and versatile spice mix. One of the girls made it. I've used it on so many things and I'm continually impressed with how it tastes. Of course, I couldn't go without the recipe! So when I asked, she willingly gave! Which means I am willingly sharing with you too! I don't know the name of the mix and I do know she found the recipe somewhere. I've never seen a recipe just like this one . . . and I really dig this one! I didn't know the name, so I named it after my friend. I'm creative that way. This mix does take several ingredients, but would be so good to share with friends. You could give it a Chri...

I love fresh herbs. In the Spring, we always plant a variety of herbs. It's so exciting . . .  . . .at first! Then, I forget to water them. I end up with "herb sticks." You know what those are, don't you? It's limp, dry, sunburned, unusable wanna be herbs that suffered at the hands of me. It's sad. Every year, I vow to do better. I don't! But I do try!  That's worth something, isn't it? Remember, my trips to the grocery store are purely perfunctory. I rarely buy "new and great, just discovered" things because I don't take time to look around. I'm working on that -- there really are some great things to try. But old habits are hard to break and all I want to do is get out of there and get the junk put up at home. However!  One day at the store, while trying to be interactive with my surroundings, I did find something new! And boy!  Is it a treat! It's basil in a tube! It's great!  N...

Today, I enjoyed having friends in our home to listen to the work of our friends who are serving on the mission field in London, England. For dessert we had a traditional British dessert called "Banoffee Pie."  The 'Brits' say it's an American dessert.  I was totally unaware of this dessert and had definitely never had a taste! Once we cleaned the dishes . . .and maybe scraped the edge of the pan of the left-over goodies, I looked on the web for some Banoffee Pie history.  Here's what I found from Wikipedia, the free encyclopedia. A slice of banoffee pie.Banoffee pie (also spelled banoffi, or banoffy) is an English pastry based dessert made from bananas, cream, toffee from boiled condensed milk (or dulce de leche), either on a pastry base or one made from crumbled biscuits and butter. Some versions of the recipe also include chocolate and/or coffee.Credit for the cake's invention is claimed by Ian Dowding and Nigel Mackenzie at The Hungry Monk r...

This may seem like it's comin' outta left field!  But I've got to tell you about a secret that you gotta git!  A cast iron skillet!  I'm serious!  Do you have one of these?  Do you use it?  Really, cast iron is great!  It's not great for everything, but it's great for the things it's great for!  That's soundin' biblical, isn't it! Most of us remember cast iron.  I remember my dad cooking  . . .uh, let's try fryin' in a cast iron skillet.  Umm, let's pause here and learn to say "iron" correctly.  If you're sayin' it where we can "hear" all of the letters, you're not sayin' it right!  It's more like "arn."  If you need to hear the correct pronunciation, just listen to Paula Deen!  Back to the secret ingredient -- cast iron!  Seriously -- these pans do their job!  Last night I made a queso that could win any throw-down!  The secret -- the skillet!  Cast iron cooks hot, it's easy t...

 Easy Ingredients!  That pretty little bottle is my oil!  My friend, Cora, paints these!  My friend, Cheryl H., gave me this recipe a long time ago and they other day, while needing a quick dessert, I reconnected with this recipe!  It is wonderfully simple, adjusts easily, and tastes good!  Those three criteria are a must!  Somewhere between a cookie and a cake -- these "cakies" are great!  I served them along side fruit salad and everyone was happy with their dessert! Cakies 1 cake mix (your favorite flavor) 1/3 cup of oil 2 eggs **Flavoring, if desired Frosting, if you want it  Your batter will be fairly thick.  Combine cake mix, oil and eggs.  Mix until well combined.  If desired, add a bit of vanilla, or other flavoring that goes well with the cake mix.  Shap into 1" balls and flatten out slightly.  Bake at 375 degrees for 6-8 minutes.  Remove to cooling rack and cool completely before fro...

I don't mean "chillin'" in the cool way -- I mean, it's a bit cool outside.  I have to say I always love the grill!  I think bone-in grilled chicken is my most favorite!  We had friends over this weekend and Greg was the grill master!  Try this -- you won't be disappointed!  There are four things you need . . .no, five! a grill bone-in, skin on chicken breast Dale's marinade chicken meat thermometer somebody to do the grillin' Now before you panic about the chicken skin . . . it's only there to help keep the chicken moist!  You don't have to eat it -- unless you're from Arkansas!  (Isn't that right, Ed!)  The thermometer can be a meat thermometer, just make sure you see 170 (165 degrees is minimum and 180 is maximum for chicken). Here's the deal: Marinate your chicken in enough Dale's to cover the chicken.  Go for at least 24 hours . . .or more!  If you're a little skeptical, do your normal 2-3 ...

I can't remember which happened first; if Jack and Marsha brought back this incredible vanilla or if I asked them to bring me back a bottle of vanilla.  Either way, I ended up with this giant bottle of clear vanilla and it didn't take long that when I knew they were headed to Mexico I always asked them to stock me up!  Now that my supplier and I don't live close to one another, I've had to try to find it myself!  The quest has been long and disappointing!  I've looked in more Mexican markets than I care to realize, I've looked in up-scale kitchen stores, and I've asked friends!  WHOA!  I finally found Amy; she knew exactly what I was talking about -- it was her favorite too!  The Danncy Clear Mexican Vanilla is perfect -- not only is the vanilla great, but it also has just a smidge of  a cinnamon undertone and it is wonderful in everything you can think of!  Even during the heat of summer I like to put a teensy, teensy dro...

Love, love, L.O.V.E flour tortillas!  The warm flour pillow -- melts the butter or holds the salsa or cradles the cheese -- it's amazing!  I can absolutely eat my weight in yummy flour tortillas.  Needless to say, the store-bought ones just really don't have that "fiesta!" when I think tortilla!  Many years ago, when Jackson was a little guy, he and I went to a cooking class in Santa Fe and learned to make flour tortillas.  They are SO yummy and SO easy.  It's crazy!  BUT!  Who has time to whip out homemade flour tortillas every time?  Me either!  So, I've discovered the next best thing! This is a refrigerated raw flour tortilla.  I found this particular brand at Wal-Mart.  You simply cook what you need when you are in need of your Mexican fix!  Let the tortilla come to room temperature and cook in a hot pan or griddle for about a minute.  In no time, you'll be saying "Ole!" As a side note; i...

Not too long ago a friend sent me the BEST flavoring ever!  I had never heard of the brand or the flavoring and I was so excited to try it.  The smell alone was incredible; I couln't imagine what it would do for the baked goods!  Needless to say, I've put it in a baked breakfast blintz, also in cookies and cakes and have not been disappointed! It's called Fiori di Sicilia and it is from King Arthur Flour Company.  This is all-natural flavoring with a combination of citrus and vanilla.  It is intense and really packs a punch!  It only takes about 1/8 to 1/4 of a teaspoon to add extra flavor to your recipe. I've included the website if you want to order some for yourself, to find it in your area, or to look at some of their delicious recipes!   Treat yourself to something new;  you're going to love it! http://www.kingarthurflour.com/