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Thankful Thursdays #106: Becky

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As you may know, my Grandfather passed away at the end of February.  He had been gearing up to make a trip to Wichita so that he could deliver a car that he’d fixed up for me, and also to visit.  It was my sister’s old car, a ’96 Camry, which she sold to Dad because she couldn’t afford an expensive repair, which I was buying from Dad, and which Grandpa had said he would fix in exchange for Baby.  I thought he was off his rocker, because Baby is more of a liability than an asset, but I agreed.  He loves to fix cars and he probably was going to use her for parts, so maybe it was a good deal, or maybe he was just being ultra-generous.  Probably a combination of both, as he really lived to help others out…and to fix cars.  He consistently had about ten of them, or more, on his property.

I was very eager to get the Camry back, but Grandpa isn’t known for his timeliness.  Mom got her lateness factor from him, and multiplied it by a million, but he still is pretty hard to keep on a schedule.  He had fixed the car after a few months, but instead of bringing it back or letting us come and pick it up, he kept telling us he really wanted to make the trip himself because he lived to visit us and delivering the car gave him a good reason to come.  Nine months later, he was ready to bring it! A snow storm (the one that almost killed me) delayed him by a week and before the weather cleared…he was gone.

We aren’t guaranteed a tomorrow, but most of us take it for granted, not only for ourselves but for our loved ones.  As we witness the heartbreaking devastation and loss from the Oklahoma tornadoes, it is a good reminder to appreciate what we have today, especially the people, because we never know if we’ll have them tomorrow.  I’m just so glad we got to have one last good visit with Grandpa before he passed.

Grandpa always made sure to feed us something nutritious while he was visiting!

Dennis and I traveled with Mom and Dad to Joplin, MO, the weekend after Grandpa’s death so that we could pick up the car, and they were going to stay behind to help Uncle David care for Grandma, who has advanced Alzheimer’s.   The funeral wasn’t until the following weekend.  When we arrived, we found the car stuffed to the gills with food.

As we emptied it out, saving a bit for ourselves since Uncle David said we could keep what we wanted, I thought about Grandpa and how he had probably bought all this food to give to those he loved.  I thought about all the times he’d come to Wichita, car loaded to the brim with boxes full of apples, or peaches, or yogurt, or whatever, to give to us.  He lived to help people, especially their diets. :)

I wish I would have taken a picture of the back seat that showed how high the stuff was piled.  On top was a crate of blueberries, a flat of nectarines, a flat of lemons, and a pineapple.  Remember when I mentioned inheriting blueberries and lemons from Grandpa?  This is how–they came with the car. :)

Through the window you can see how high he’d piled food stuffs! This trunk had SO much in it, including a 50 lb. bag of shelled peanuts and a folding table that he bought for Dad.

I wasn’t able to thank Grandpa for his work on the car while he was here, or for the lemons and blueberries that he inadvertently gifted to me, but I’m so very thankful.  I now have a solid, reliable car that starts without any tricks, and doesn’t have any “Service” or “Check Engine” lights lit up on the dash.

And I’ve named her Becky because Becky seems like a solid, reliable kind of name to me.  :)

As for Baby, she is still alive and kicking.  Dennis turned her into his project car for a couple months and did some very inexpensive fixes on her appearance, and then my sister ended up needing a car (the same one who I inadvertently got mine from) so we gifted her with Baby.  I’m glad to have her still in the family and not consigned to a junk yard just yet.  I’ll always have a soft spot in my heart for Baby and all her troublesome ways, but I’m beyond thankful for Becky and all Grandpa did to fix her up for me, including the groovy gray primer on her nose that we just need to cover with some white. :)

Though I have to say, part of me enjoys the reminder of how much work he put into the car I’m now driving.  Thank you Grandpa, I love and miss you!!!!

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American Potato Salad

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Haus and I grilled a ton of meat last Saturday (we feel like we’re wasting the charcoal if we don’t load the grill up at least twice) and while it was grilling, I made up a batch of this potato salad from the current issue of Cook’s Illustrated. Reader Kerry C. gifted me with a subscription to Cook’s Country (LOVE it!) for Christmas, and they sent me a complimentary issue of the regular Cook’s Illustrated mag this month-lucky me!

We were starving since we started grilling late, and as soon as the potato salad was mixed together, I took a big bite and hollered for Dennis to come taste it. We agreed it was the best potato salad EVER! We polished off the entire batch, which equals about a pound of potato salad each, and ended up skipping the meat. This potato salad was so good, it turned into our dinner for the night and we just refrigerated all the meat to eat as leftovers throughout the week.

The potato salad was so good I made a second batch within an hour of making the first one, because I knew we’d want it to go with our leftover meat. Luckily we made the second batch last for two whole days, which is like a miracle, people. This potato salad is good. If you don’t have a great recipe for classic American potato salad, Cook’s Illustrated has got you covered. They tested every ingredient, every method, and every amount to get it just so for us. Thank you Cook’s Illustrated!

American Potato Salad

Printable recipe
Printable recipe with picture

2 lbs. (3-4 medium) russet potatoes, peeled and cut into 3/4-inch cubes
1 tablespoon salt
2 tablespoons distilled white vinegar
1 medium celery rib, chopped fine (about 1/2 cup)
2 tablespoons minced red onion
3 tablespoons sweet pickle relish
2 tablespoons minced fresh parsley leaves
1/2 cup mayonnaise (see note)
3/4 teaspoon powdered mustard
3/4 teaspoon celery seed*
1/2 teaspoon salt*
1/4 teaspoon ground black pepper
2 large hard-cooked eggs, peeled and cut into 1/4-inch cubes (optional)

*You can use celery salt in place of the celery seed, omitting the 1/2 teaspoon salt from the dressing.

Place potatoes in large saucepan and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 8 minutes.

Drain potatoes and transfer to large bowl. Add vinegar and, using rubber spatula, toss gently to combine. Let stand until potatoes are just warm, about 20 minutes.

Meanwhile, in small bowl, stir together celery, onion pickle relish, parsley, mayonnaise, powdered mustard, celery seed, 1/2 teaspoon salt, and pepper. Using rubber spatula, gently fold dressing and eggs, if using, into potatoes. Cover with plastic wrap and refrigerate until chilled, about 1 hour; serve.

Veronica’s Notes: We actually ate the first batch warm and I prefer it that way, though it’s great cold too.  Cook’s Illustrated says the salad can be refrigerated up to one day. Well ours was just fine after two days and I’m sure it would be great after three or four days.

Recipe source: Cook’s Illustrated

Happy Mother’s Day to YOU!

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You guys, I love Mother’s Day. I always have.  Shout out to my Mama and all the other wonderful mothers out there!

But I also want to acknowledge that this can be a bittersweet and even downright sad day for many women and men. Those that have lost their mothers. Those that have lost children. Those that have wanted children for a long time and are scared they will never be able to have them.

I just want you to know, that my heart beats with yours today.  Remember God’s love for you, that He is with us through every tear, and I hope that His huge love will help fill the empty spots in your heart today.

Happy Mother’s Day to EVERY WOMAN (and man, as the case may be)! Because aren’t we really all mothers in one way or another?

Jessie thinks she has the best mama in the whole world! :D

And I have the best fur baby.

Happy Jessie in the shade

 

Favorite Blueberry Muffins

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These are currently my favorite blueberry muffins.  For me, the best blueberry muffins are stark white (no brown sugar or cinnamon, please) to contrast the pretty purplish blue of the bursting berries, a little dense, and quite sweet.  My perfect blueberry muffin is also leavened with baking powder, as baking soda tends to give the blueberry juice a greenish tinge and the color appeal is very important to me in a blueberry muffin.  In essence, my ideal blueberry muffins are blueberry cupcakes disguised as breakfast by the heaviness of the crumb and a lack of frosting.  Though a nice crumb topping is certainly not out of the question. :)

Thanks to Carolyn of Inner Chef for introducing me to this fabulous recipe!  It’s now my go-to, though I desperately need to make a batch with the crumb topping, as I’m sure I’ll love it even more.  Thanks for helping me using up some of my Grandpa’s blueberries, Carolyn!  (I inherited 16 pints back in March in a very strange way–I really need to share the story!)  Thankfully, between several batches of these muffins, eating the blueberries straight, and this pound cake, not a single pint had to go to waste. :)

Favorite Blueberry Muffins

Printable recipe
Printable recipe with picture

1½ cups all-purpose flour
¾ cup granulated sugar
½ teaspoon salt
2 teaspoons baking powder
⅓ cup vegetable oil
1 egg
⅓ cup milk
1 cup fresh blueberries*

Crumb Topping (optional)
½ cup granulated sugar
⅓ cup all-purpose flour
¼ cup butter, cubed
1 ½ teaspoons ground cinnamon

*I used 1 1/2 cups fresh blueberries, which made each muffin bursting with berries (we loved this). 1 cup will give you a more typical blueberry muffin.

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper liners.

Combine 1 ½ cups flour, ¾ cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together ½ cup sugar, ⅓ cup flour, ¼ cup butter, and 1 ½ tsp. cinnamon. Mix with a fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until a toothpick inserted in center (not into a blueberry) comes out clean.

Recipe source: Inner Chef

Note: I photographed my muffins the day after I baked them, so the blueberries had withered up a little as the juices absorbed into the muffins, making them crazy moist. Although we enjoyed them more after storing 8 hours in an airtight container (I baked them the night before), rest assured they will be beautiful and not withered when you take them out of the oven.

Turkey & Onion Grilled Cheese

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So so so excited today!  This is probably my last month with the Secret Recipe Club, and I’m so excited that I was assigned to Desi’s blog, Steak ‘n Potatoes Kinda Gurl!  I actually “met” Desi through being in Group C of the Secret Recipe Club, and have been following her since she joined.  Very happy to be assigned to someone I know and love for my last hurrah!

For those who may have missed or never understood my monthly Secret Recipe Club posts, here’s the premise.  You are assigned to a participating blog each month, but no one knows who’s assigned to who.  It’s a secret!  You secretly stalk browse your assigned blog and pick a recipe, make it, photograph it, and post it on reveal day.  It’s something I’ve always enjoyed, I think because it’s kind of like Christmas each month with a big surprise on reveal day.  If this sounds like something you’d like to participate in, click here to find out how to join.

Now let’s talk gooey cheese.  Since April is National Grilled Cheese Month, and I’ve been meaning to make this recipe since Desi posted it during last year’s Grilled Cheese Month, there really wasn’t any question as to which one I’d choose from her blog.  I had to have this sandwich!

It was well worth the wait.  Totally crazy delicious.  I couldn’t find maple turkey, so I had to add in some maple flavor a different way.  I was a little scared I might have ruined it, but Dennis and I both loved it!  Delicious smoked turkey, sweet grilled onions, and melty Gouda cheese packed between two slices of multigrain buttery, crunchy, toasty bread make for  quite the delicious sandwich.  Thank you, Desi, for creating this masterpiece and thus giving me an opportunity enjoy it and spread the gooey gouda love a little further through my own blog.  Love ya girl!

Also, a huge THANK YOU and shout out to our SRC leader, April Tuell, and our hostesses (especially Debbi Smith, my hostess!), and all the volunteers that keep it running.  And of course, to all my group C bloggers (OK, and group A too, I enjoyed my short time with you guys as well!)!  It has been a beautiful, wonderful ride and I wouldn’t trade my time in the SRC for anything.  Love you guys!  But I won’t miss you because I’ll still be stalking you forever! >:)

Turkey and Onion Grilled Cheese

Printable recipe
Printable recipe with picture

1 small red onion, halved and sliced
2 tablespoons butter
1/2 teaspoon maple syrup (optional)
4 slices of multigrain bread
3 tbsp or so of softened butter
4 slices (or more) of quality deli turkey (I used Applewood Smoked Turkey)
4 slices of gouda cheese

In a medium skillet, add 2 tablespoons butter over medium heat. Once melted, add the sliced red onion and saute until softened and golden brown. Remove to a small bowl and stir in the maple syrup if desired.

Spread the bread slices with 3 tablespoons softened butter. In a large skillet on medium-low, add the bread slices. If you have a large enough skillet, you can add two slices of bread at once. If not, you will need to make one sandwich at a time. Top one slice of bread with 2 slices of gouda. Then add 2 slices of turkey, then some sauteed red onions. Top with the other slice of bread, buttering the outside before you place it on top. Cook until golden brown, then flip and cook until golden brown on the other side.  Repeat with second sandwich.

*Yields 2 sandwiches

Recipe source: adapted from SteakNPotatoesKindaGurl.

Check out the other Group C Secret Recipe Club Posts by clicking below!


Raspberry Zinger Poke Cake

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So I’ve turned into a food blogger rebel.  I don’t cook or bake, and when I do its favorites I’ve already posted recipes for.  Also, I’ve been eating a lot of Taco Bell.  Bad food blogger!

Speaking of Taco Bell, I can’t believe I’ve managed to keep it under wraps for so long, but I think I might have ITBES.  I may or may not drink the sauce packets to get me through to my next Taco Bell fix.  I even put the sauce on my hard boiled eggs and I can almost pretend I’m eating real Taco Bell when I’m snacking at work.  I feel a Taco Bell intervention coming my way, so I’m packing my bags, ready to flee to the nearest Taco Bell to set up permanent residence.  Pretty sure the employees will protect me from you crazy non-ITBES people.   YOU CAN’T MAKE ME QUIT TACO BELL!

So while I’m totally out of control when it comes to doing all the things a good food blogger should do, I at least have a few photos saved from the days when I was a good girl and taking photos of things I’d baked and cooked.  Such as this Raspberry Zinger Poke Cake.

I made this for Den’s birthday last December, right about the time the last Raspberry Zingers were disappearing off store shelves.  Sad times for Raspberry Zinger lovers.  Well cry no more, for you can still get your fix with an easy poke cake!  It’s not exactly the same, but it’s good stuff, nonetheless.

I created this with help from Suzie’s recipe and Renee’s recipe, and it couldn’t be easier.  Poke cakes are especially good for warmer weather (if you are fortunate enough to be enjoying some right now) because they are served cold, and are really refreshing on a warm day!  Or, let’s be honest, it’s also quite nice on a cold December day as well.  At least we thought so. :)

Raspberry Zinger Poke Cake

Printable recipe
Printable recipe with picture

1 white or yellow cake mix* (also water, vegetable oil and eggs/eggs whites as instructed on box)
1 box (3 oz.) raspberry-flavored gelatin
1 c. boiling water
1/2 c. cold water
1 container (8 oz.) Cool Whip, thawed
¾ cup shredded sweetened coconut

Bake cake according to package directions and cool completely. Pierce cooled cake all over with a fork. In a small bowl, stir gelatin and boiling water until sugar is dissolved. Stir in cold water. Pour over cake, cover, and refrigerate 2 or more hours (overnight is fine).  Frost with whipped cream and sprinkle coconut over the top. Keep refrigerated until ready to serve. Serve cold and refrigerate any leftovers.

*Pillsbury brand not recommended.

Recipe source: adapted from Two Dogs In The Kitchen,  with inspiration from My Kitchen Adventures.

Your turn!

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Once again the things in my day have overfilled the hours that remain and I have to skip the Thankful Thursday post I had planned.  Instead of having radio blog silence, however, I decided to ask you what you’re thankful for.  I opened this question up for comments on my Facebook page so head over there to add your thanksgiving(s).  I really hope to see at least 25 comments by the time I get home from work so surprise me with more, OK? :D

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