Saturday, April 17, 2010

Shadow Shot Sunday

a trellis waiting for summer vines and chicken wire to keep the varmints out
Spiderwort in early spring
Morning shadows coming through a tree that will soon be covered in dense leaves
Joining Hey, Harriet for Shadow Shot Sunday

Thursday, April 15, 2010

Saying Good-bye to Our Friend

We lost a dear brother-in-law this week.
Someone who was kind, compassionate, caring
and thoughtful.
He was bright and accomplished.
He was a hard worker and valued it in others.
He treasured lifelong friendships and was a loyal friend.
He was at home on the water as well as the golf course.
He excelled in business and was always fair.
He helped whenever he could.
He was an encourager.
He had a big, generous heart.
We will miss you much, George.

I don't have tangible things to show for a friendship that lasted 26 years.
But we have a heart full of memories

family times
wedding times
parties in the backyard times
Christmas times
stopping in for a visit times
new baby times
Brigantine times
boat ride times
eating out times
grandbaby times
serious times
fun times

oh, yes!
The fun times
full of laughter and giggles.
Our lives are brighter because you were a part of it.
Love, John & Lorrie

linking to:
Friday Photo Flashback @More Than Words
Show & Tell Friday @My Romantic Home

Chicken Noodle Casserole

Tender egg noodles in a creamy sauce with chunks of chicken, bits of onion,
green pepper and the crunch of almonds on top!
This is one of several recipes I go to when I have leftover chicken or turkey.
The original recipe calls for tuna.

Chicken (Tuna) Noodle Casserole

6 oz Medium noodles
1 - 1 1/2 cups cooked chicken cut into chunks (or 1 small can tuna)
1/2 cup Mayo or Miracle Whip
1 cup sliced celery ( or 1/2 cup celery and 1/2 cup frozen peas, thawed)
1/3 cup chopped onion
1/4 cup chopped green pepper
10 1/2 oz. can condensed cream of chicken soup
1/2 cup milk
4 oz. sharp Cheddar cheese, shredded
1/2 cup toasted almonds

Cook noodles in boiling water until tender; drain. Combine noodles and next 6 ingredients. Blend soup and milk; add cheese and add to noodle mixture. Turn into 2-quart casserole and top with almonds. Bake uncovered in hot oven (425 degrees) about 20 minutes.
Serves 6
um... good!
Visit Foodie Friday for Fabulous recipes!

Wednesday, April 14, 2010

Sepia Scenes #79

Here he/she sits all day and all night. This dove doesn't frighten as we open the door or even when I get close to take a picture.
We first noticed these doves last week.
Nesting Behavior

Mourning Doves raise three or more broods in a single breeding season. Both parents build a flimsy platform nest of twigs located from 5 to 25 feet up in a tree or bush. Two white eggs hatch in about 14 - 16 days. One egg is laid in the evening, and the second on the next morning. The male usually incubates the egg during the day, and the female incubates at night. Nestlings, cared for by both parents, fledge in about 12-14 days. The parents continue to care for the fledglings until they are 25 to 27 days old.

Mourning Doves are prolific breeders. In warmer areas, these birds may raise up to six broods in a season. This fast breeding is essential because mortality is high. Each year, mortality can reach 58% a year for adults and 69% for the young
Source:Chipper Woods Bird Conservatory and Wild Bird Watching
Joining Mary T for Sepia Scenes!

Monday, April 12, 2010

Swedish Visiting Cake

Isn't that a sweet name for a cake?
Makes me think of taking one to welcome a new neighbor
to a family with a brand new baby.
This easy and delicious cake is from Dorie Greenspan's book
Baking From My Home to Yours
This cake has just a handful of ingredients and goes together quickly.
It is so moist and bakes in an old-fashioned skillet, heat proof pan or a buttered cake or pie pan.
Lots of flavor comes from vanilla and almond extract as well as lemon zest blended into the sugar with your fingers.
Really delightful!

Swedish Visiting Cake 

Makes 8 to 10 servings

1 cup sugar, plus extra for sprinkling
Grated zest of 1 lemon
2 large eggs
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 cup all-purpose flour
1 stick (8 tablespoons) unsalted butter, melted and cooled
About 1/4 cup sliced almonds (blanched or not)

Center a rack in the oven and preheat the oven to 350 degrees F.  Butter a seasoned 9-inch cast-iron skillet or other heavy ovenproof skillet, a 9-inch cake pan or even a pie pan.

Pour the sugar into a medium bowl.  Add the zest and blend the zest and sugar together with your fingertips until the sugar is moist and aromatic.  Whisk in the eggs one at a time until well blended.  Whisk in the salt and the extracts.  Switch to a rubber spatula and stir in the flour.  Finally, fold in the melted butter.

Scrape the batter into the pan and smooth the top with a rubber spatula.  Scatter the sliced almonds over the top and sprinkle with a little sugar.  If you're using a cake or pie pan, place the pan on a baking sheet.

Bake the cake for 25 to 30 minutes, or until it is golden and a little crisp on the outside; the inside will remain moist.  Remove the pan from the oven and let the cake cool for 5 minutes, then run a thin knife around the sides and bottom of the cake to loosen it.  You can serve the cake warm or cooled, directly from the skillet or turned out onto a serving plate.

Sunday, April 11, 2010

Mosaic Monday

Eastern Redbud Tree
New York Grandchildren...
are coming for a visit this Friday!
For many more beautiful Mosaic Monday posts, visit Mary @Little Red House!

Marinated Ribbon Chicken

This is kind of my signature chicken. I say that because I have made it for years and my friends have all asked for the recipe and make it themselves.
It is easy, versatile and very good!
It uses just a few ingredients, cooks fast and presents nicely.
I bet it's going to become one of your favorites too.
Begin by slicing chicken breast about 3/4 of an inch thick.
Mix Good Seasoning Italian Salad Dressing according to packet instructions.
Stir in about 1/4 cup of molasses (a little less if your prefer less sweet)
Add the chicken to the marinade, cover and refrigerate for at least several hours. I like to prepare it in the morning and let it marinate all day.
I skewer the chicken along with veggies I have on hand like bell pepper,
onion, mushrooms, and pineapple.
Since I am not skilled at the grill, I broil for 5 minutes on one side
and about 4 minutes on the other.
They cook up beautifully on the grill as well.
Serve over rice and enjoy!


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