With a Grateful Prayer and a Thankful Heart: 1/6/13 - 1/13/13

Saturday, January 12, 2013


sharing some photos of Raider from Christmas

Friday, January 11, 2013

A Decision of Mantle Proportions

no more lime green. ever.
Back to a color I can live with.
 It all started with a desire to lighten the family room.
I had a plan to add wood trim above the mantle and paint it all a white semi-gloss to match the rest of the fireplace.
 After telling John what I envisioned, he did the measuring, calculations and...
building. I did the nail-hole filling, spackling, sanding, priming and painting. 

 That part of the job went as planned.
Next came the careful and thoughtful color choice.  I thought I nailed it.  I did not.

The wall color looked bright and cheerful...
for a few minutes each morning.
It looked dreadful and gaudy for all the rest of the minutes of the day and night, especially with the lights turned on.

My confidence to now choose a pleasing color was shot and I daily contemplated a remedy.
I thought about using the pale aqua blue I have in my dining room that I will be forever pleased with. I thought of another bold statement-color like a deep, rich turquoise but quickly dismissed it in fear of another disaster in both wasted time and cost.  Feeling uncertain about a color to correct, I rummaged through the assortment of paint cans in the garage and found one with enough paint to cover the eye-sore and return a soothing calmness to my soul. 
During our visit with Jill, we went to a Kirkland's store near her and I was delighted to find this beautiful Peacock picture. Not only did I love it but it was also on sale. Very on sale!  The final price was an unbelievable $28! When the cashier told me the total, I asked if she got everything.
John picked the sconces and I also bought a pair of canvas peacock pieces.

 A pretty vase filled with peacock feathers, and plate given to me last year from my cousin and a tiny oil jar Jill gave me when she was first married along with a few aqua colored wine bottles from Erin decorate the mantle.

Thursday, January 10, 2013

Pizza Toast

I do the cooking and baking in our home but John does have a specialty.
Pizza Toast is a childhood memory for both him and for our children.
It is something his Great-Aunt Kathryn showed him how to make and he has made it through the years for us. 
  Pizza Toast is tart and tasty. 
Sometimes when I am tired or not feeling well, John will make these and I just love nibbling on small bites and savoring the tangy flavor.
John takes his Pizza Toast preparation seriously and has agreed to share his recipe.
Begin with sliced bread (potato bread is my favorite)
Layer with a slice or two of American cheese
Squeeze on a large dollop of ketchup
Intently spread to edges.
John emphasis's the most important ingredient is garlic powder that he sprinkles on liberally.
Next comes a generous twist of the pepper mill.
Add Italian seasoning. He likes to use a heavy hand.
Inspect perfect coverage of spices.
Transfer bread to toaster with rack in upper position.
Toast for 3-5 minutes until heated and the cheese is perfectly melted and bubbly.

Watch the toasting process attentively
When toasting reaches perfection, carefully remove Pizza Toast from oven.
Serve with potato chips and soda.
Savor both the unique taste and happy childhood memories

John's Aunt Kathryn will be celebrating her 100th birthday this May.
The photo on left was taken last year (source cousin Sandy's facebook page)
Photo on right shows Aunt Kathryn at far right with her siblings, including John's grandmother, Elsie (center)  along with brothers, Joe, Wes, Woody and John.


Tuesday, January 8, 2013

Spinach Waldorf Salad

 At a recent dinner party with friends, our hostess served a salad that I loved.
It is easily adaptable to whatever you may have on hand.
She found the recipe on the bag of spinach!
Spinach Waldorf Salad

Layer in bowl or on individual plates:
1 (5-oz.) package Baby Spinach
1/2 cup diced celery
2 large Granny Smith (or Gala) apples, cored and thinly sliced
1 cup grapes, halved (can substitute dried cranberries)
1/2 cup candied walnuts (I have used pistachios and honey roasted peanuts)

optional: 4 ounces extra-sharp white Cheddar cheese, shaved  (I have used feta and also a goat's milk cheese I picked up while visiting Peddler's Village recently)


Whisk together:
1/4 cup honey
3 tablespoons vegetable oil
2 tablespoons cider vinegar
1/4 teaspoon ground cinnamon
1 garlic clove, pressed
1/8 teaspoon salt

Can be topped with chicken (grilled, roasted, or leftover) for a main dish entree.
~Pears can be substituted for apples if you'd like~


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