Friday, January 15, 2016

Over It

I was so glad to see 2015 be over with.  It was not a good year.  But I survived it and will get past all the stuff that happened.


2015 Goals 

**  Make one Christmas ornament a month.  I only managed to get three completely made this year.

I didn't complete this goal.  I only made 5 ornaments. 

**  Replace one appliance.  Yes I had this one last year but one a year is about all I can afford.

I replaced my dishwasher.  Is it crazy I am still love with it?

**  Get my diploma framed.   I think I need to get that done before I get around to finishing my second degree.

I finally got the frame in July but it took until September for me to frame it.  And then didn't hang it until November.  But I got it done and that is all that matters.

**  Take better care of my health. 

I did well with this goal until the end of the year.  So I feel like I am starting all over from the beginning on this one at the moment.  

Thursday, January 14, 2016

Howdy 2016

I am way behind in starting a post about my 2016 goals.  And I have no excuse for not posting yet since I have been sitting at home just looking for a job. 


2016 Goals

**  Get a new job.

Already completed.  

**  Make 8 ornaments.

**  Read 50 books.

**  Replace my oven. 

** Have the outside of the house painted.





January Goals


**  Job Hunt.

**  5 workouts a week.

**  Make one ornament.

**  Read 5 books.




Tuesday, December 29, 2015

Finished Project

I finished having everything framed to hang in my office in July and finally got around to hanging them last month.  It took me until last week to realize that one of them is a little crooked.  Can you figure out which one?  And no I am not going to be fixing it anytime soon.  



The perfect place for the diploma is over a desk.  Or at least in my office.


Colonel Reb and the Square.  



Tuesday, December 22, 2015

Pimento Cheese Muffins

I was wanting something different to have with the chili I made last month.  This is one I pulled out of Delta Magazine in 2012.


Pimento Cheese Muffins


2 c. unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
8 oz extra sharp cheer cheese, grated
1 (4 oz) jar pimentos, drained and patted dry and diced
3 shakes tabasco sauce
1/4 tsp. garlic powder
1 c. buttermilk
1/4 c. olive oil
1 large egg

Preheat oven to 375ยบ and position oven rack in the center.  Lightly oat a muffin tin with cooking spray.
Whisk flour, baking powder, baking soda, and salt in a large mixing bowl. Set aside.  In a medium bow, stir together grated cheese, pimentos, tabasco sauce and garlic powder.
Pour buttermilk into a 2 c. measuring cu.  Add olive oil and egg and whisk until well blended.  Make a well in the center of the dry ingredients.  Pour buttermilk mixture into the well and stir gently.  Mix only until there are no more streaks of flour.  Gently fold in pimento cheese mixture until evenly distributed.  Spoon in muffin cups.  Bake for 18 to 20 minutes, until a toothpick inserted comes out clean.  Transfer to a rack and let stand for 5 minutes.  Genlty run a thin knife around each muffin to lift from pan.  Serve warm.


Makes 12 muffins



Monday, December 21, 2015

Happy Centennial!!!!

I have been a terrible blogger in recent months.  But I can't let 2015 end without writing a post about one of my favorite places on earth, Vaught-Hemmingway Stadium.    It is the home of the Ole Miss Rebels football team and celebrated its centennial this year.



The stadium opened on October 1, 1915 and was named for Judge William Hemmingway who was a professor.  In 1982 Vaught was added to the name to honor long time beloved Coach Johnny Vaught. 


I have had many wonderful times cheering on my Rebels.  I even enjoyed being there during our losses.

Sunday, December 6, 2015

Chipotle Pepper and Chicken Soup

I decided with the temperatures dropping this weekend a soup sounded good.  I went through my cookbooks and found one in the standard Betty Crocker red plaid or in my case pink plaid cookbook.  


Chipotle Pepper and Chicken Soup


1 c. chopped onion (1 large)
4 garlic cloves, minced
1 tbsp. olive oil or cooking oil
12 ounces skinless, boneless chicken breast halves, cut into bite size pieces
1 (14 oz) can chicken broth
2 tsp. chopped canned chipotle peppers in adobo sauce
1/2 tsp. sugar
2 c. chopped tomatoes (2 large) or one (14.5 oz) can low sodium diced tomatoes, undrained
1/4 c. snipped fresh cilantro


In a dutch oven cook onion and garlic in hot oil over medium-high heat about 4 minutes or until tender.  Add chicken; cook and stir for 2 minutes more.  Stir in broth, chipotle peppers, sugar and 1/4 tsp. salt.  Bring to boiling; reduce heat.  Simmer, uncovered, for 15 minutes.  Remove from heat and stir in tomatoes and cilantro.




Sadly this sounded so good but it was pretty bland.  



Monday, October 19, 2015

Pork Chops with Blue Cheese Gravy

I was looking for a new pork recipe to try and this one caught my eye on Pinterest.  I like blue cheese which I realize is a little strange for a picky eater but hey it is what it is.   The link on Pinterest lead to All Recipes.




2 tbsp. butter
4 thick cut pork chops
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1 c. whipping cream
1 oz. blue cheese, crumbled


Melt butter in a large skillet, over medium heat.  Season the pork chops with black pepper and garlic powder.  Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
Remove chops to a plate and keep warm.  Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom.  Stir in the blue cheese.  Cook, stirring constantly until sauce thickens, about 5 minutes.  Pour sauce over warm pork chops.




It turned out great.  But sadly it was not so good warmed up as leftovers tonight.