Thursday, July 31, 2014

Le Chateau Boulton

After what feels like eons, we are finally getting new carpet in our bedrooms today and, because my home is pretty much a non-functional disaster zone, Cody and I spent the night at Katelyn and Matt's house. My husband, on the other hand, stayed home to deal with everything, sleeping on a mattress in the living room amidst boxes and bags and books and pool floaties. No worries. Don and I have been watching American Ninja Warrior, so I'm sure he practiced some cool moves making his way around. :)

Anyhow...I wanted to share what I found prepared for us when I walked into my daughter and son-in-law's guest room. 

I'm sorry the photos are so blurry. I had to take them with my old Samsung phone from, oh...I don't know...approximately 2005? Had I known the kids were going to do something soooo adorable, I would have brought my camera!

Then, I walked into the guest bathroom and saw these things on the counter...

Just before going to bed, I spotted a giant Kit Kat on Cody's pillow...

...and a yummy variety of chocolates for me.

I also found a questionnaire on the night stand.

So, of course I had to fill it out.

I think Don and I are going to be okay in this great circle of life. We have some really terrific kids! 

Monday, July 28, 2014

Francie's Meatballs

Francie, a friend of mine, shared this recipe with me many years ago and it has become a family favorite. The only thing I do differently is use brown sugar instead of white. (Those of you who read my blog regularly know of my love affair with brown sugar.)

Francie's Meatballs

2 pounds extra-lean ground beef
1/2 c. soda crackers, crushed (about 15)
2 eggs
2 tsp. salt
1/4 tsp. pepper
1 small onion, finely grated

Combine all ingredients in a large bowl and form into egg size balls. Place in large baking dish.


Mix the following and pour over meatballs:

3 tablespoons Worcestershire sauce
3 tablespoons vinegar
1/2 cup brown sugar
2 cups ketchup
1 1/2 cups water

Cover with foil and bake 1 1/2 hours at 350 degrees.

Here are links to some other recipes that include my favorite ingredient...brown sugar!

Sunday, July 20, 2014

How to Preserve a Puzzle for Framing

When I saw this jigsaw puzzle on the Simple Pastimes website, I knew had to have it. Just look at it! It's a perfect fit for our airport working, Coca-Cola loving family!

 Here are the steps I took to prepare it for framing and display...

#1- Put the puzzle together (obviously). I suggest using a puzzle mat that can be rolled up (like the blue one below) or a large piece of plywood. This way, your puzzle can be moved if necessary. This particular jigsaw puzzle was 1000 pieces, so it took a little time and a lot of persuasion on my part to get my family members to help.

#2- When finished, gently slide wax paper under the entire puzzle.

#3- Be sure to overlap the wax paper and leave a border around the outside edges. This will prevent the Modge Podge from dripping onto your mat or other surface.

#4- Modge Podge the entire puzzle top. 

Be sure to cover each and every piece, then allow puzzle to dry completely. Repeat the process one or two more times. 

#5- When the final coat on top has dried completely, flip the puzzle over and Modge Podge the entire back. (One coat should be enough.) Allow to dry.

#6- Frame your puzzle. I took this one to Michaels and had it custom framed.  

My husband and I are pretty happy about the way it turned out. :)

Wednesday, July 9, 2014

Fresh Blueberry Pie


1 cup sugar
1/4 cup all-purpose flour
5 cups fresh blueberries
2 teaspoons lemon juice
1 Tablespoon butter
1 Tablespoon sugar
1 Tablespoon milk
dash of salt
pastry for double crust pie (I always use Pillsbury Pie Crust. You can find it in the refrigerator section of the grocery store. To read why and learn tips for preventing crust edges from burning, see this post .)

Preheat oven to 375 degrees.

Wash and drain blueberries and place in large bowl. In a smaller bowl, whisk together sugar, flour and salt. Add sugar mixture to blueberries and toss gently to coat. 

Prepare a 9 inch pie crust, as directed on box, and fill with blueberry mixture. Drizzle with lemon juice and dot with butter. Add the top crust. Seal and flute edge. Brush top of crust with milk and sprinkle with sugar. Cover edge of crust with foil ( click here for clever tip ). 

Bake for 20 minutes. Remove foil and bake 25 minutes more, or until crust is golden brown. 

Cool and serve with whipped cream or ice cream. We prefer Breyer's Vanilla Bean Ice Cream. Enjoy!
Related Posts Plugin for WordPress, Blogger...