Happy Veterans Day

This day should cause us all to consider our blessings as Americans and it should fill our hearts with gratitude for those who have served us in the United States military.

What have these men and women's sacrifices enabled me to do?  (I'm in a reflective mood, people.)

It's 7:30 a.m., and so far this morning I have done the following:

1.  woken up in a warm, comfortable home, where I feel safe and free from attack.  There are no mortar shells exploding over my head and no one is trying to mess with me.  I can pretty much do as I please today.

2.  walked out to the driveway to procure our newspaper.  Soldiers have died to ensure and protect our freedoms, one of which is freedom of the press.  Our nation's founders, those who crafted the documents that define our liberties, took great personal risks for my sake. Many of them were or became veterans.  Their sons and grandsons took up the cause of freedom and fought alongside others to defend our way of life, the one you and I enjoy today.

3.  turned on our sprinkler to water our lawn.  WHAT???? You mean, I have extraneous, clean water that I can just use to hydrate my petty camellias???  In many places in our world, people have no access to safe drinking water and I am using it on plants.  Our soldiers fight and die so that Americans can continue to prosper and thrive (to a ridiculous degree) without threat.

Thank you, veterans - past, present, and future - who courageously, selflessly, and sacrificially give their all.   Thank you to my Papaw, my father-in-law, my great uncle, and the thousands of others.  Thank you.

Hobo Dinners

What is it about fall that makes us all want to "nest?" 

Today was the first legitimately cool day of the season.  We are always inclined to make comfort foods - warm, hearty dishes that make us feel good - during this time of year.

Hobo Dinners are no exception.

My mother made these when I was growing up.  I am not sure why they are called "hobo dinners" but as a child I assumed that nomadic, train-hopping men with scruffy beards and overalls carried the ingredients for this dish around in their little bandanna bags tied on their sticks.  Whenever they "made camp," they would whip up this tasty little meal.  I supposed someone was there to document the event and record the recipe for posterity.

Now that I'm older and (presumably) wiser, I know that these are a great mid-week meal that you can make quickly and that kids enjoy because they get their own little individual packet of fun!  You can customize using any vegetables you have on hand.

Hobo Dinners

ground beef
potatoes, diced
onions, sliced
carrots, diced
any other vegetables
olive oil, Worcestershire sauce


1.  Form ground beef into patties, just as if you were making hamburgers.  I usually add some Worcestershire sauce and diced onion.

2.  Lay the patty onto a square of aluminum foil and top with chopped vegetables.  I almost always use carrots, potatoes, and onions and but will add whatever I happen to have in the fridge.  Tonight I threw in some chopped red and yellow peppers.  Mushrooms, squash, zucchini. . . anything would be good.

3.  Sprinkle generously with salt and pepper, garlic powder, some Worcestershire, and olive oil.  I add a pat or two of butter, also.  Can't hurt. 

4.  Fold foil to make a little "packet."  Isn't this the cutest little meal ever?  It's very Girl Scout-y.  Bake at 400 degrees until done. 

Open with caution - steam will escape and it will be hot!

We're having a BABY!!!

Come January, there will be a mini-Curt gurgling up formula and pooping in his little britches.  I hope Baby Boy Downey (let's just call him "BBD") will be just like his Daddy. 

Now is the time for the frenzy of baby preparations.  Or at least it should be. 

So many of my gifted and assiduous girlfriends find out they are preggo and then in a matter of mere days, the nursery is impeccably appointed, buzzing with readiness for the bundle of joy. The entire project, start-to-finish, is documented via Facebook for all to ga-ga- over. 

Needless to say, I do not have any cute nursery photographs to show because, er, the nursery isn't READY yet.  This would be because I am a a procrastinator. Every last friend I have is nodding their head.  Really, I am a "crock pot" kind of gal.  That is, I like to mull over a project or assignment or event for, say, months on end.  It's not like I'm not working on it in my brain. I am. But for my marvelous, no complaints, get-it-done-in-the-blink-of-an-eye Husbandator, it's probably frustrating.

I've heard it said that procrastinators tend to be perfectionists - which, on the surface at least, doesn't make any sense at all, but upon further reflection seems quite logical.  We want every detail to be so perfect that we have a difficult time "self-starting" (to use a popular term.)  See, I'm not so bad.  Or maybe I'm twice as bad now. Go figure. 

So here is my once-glorious closet that is now deserted - and will soon become BBD's domain.  Yes, I said closet.  Please do not report us to DHR.  This closet has it's own zip code.  We could have converted the guest room into a nursery, but what is the point of having a precious baby boy if not to have family and friends come to stay to visit him?

Fingers crossed, everyone, that BBD will come home to a finished nest.  It's gotta be perfect, you know.  :)

Birthday Wishes and Cream Cheese Pound Cake

We just celebrated a 10-year-old birthday. Hard to believe! This girl is growing into a beautiful, poised, intelligent, loving, funny young lady.

She requested a "plain pound cake" for her birthday, which made her grandfather really happy because he loves it and was here to commemorate the event with us.

I made my old stand-by, Cream Cheese Pound Cake.  Pound cake may be the easiest dessert to make.  It's a great place for a novice baker to start because it's virtually fool-proof, even making it from scratch. 

This recipe came from  my mother or my Nana or my Mother Rene, but I'm not certain which one.  I've made it so many times and for so many years that I forget. 

Cream Cheese Pound Cake
1-1/2 cups butter (3 sticks), softened
8 ounces cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

In a sturdy mixer, cream butter, cream cheese, and sugar until fluffy.  Add eggs, one at a time, beating well after each addition. Add flour then vanilla extract.  Pour into a greased and floured 9" bundt pan. Bake at 300 degrees Fahrenheit for 2 hours, until golden brown.  Let sit for a few minutes in pan then invert onto rack for cooling.

Your slice of cream cheese pound cake may best be enjoyed after running through a sprinkler, especially given that autumn is right around the corner and you won't be able to do that much longer.

There is no frigate like a book to take us lands away

Don't you just love Emily Dickinson?

I made a recent observation.  Looking up from my spot on the couch, I saw that all three of us sitting there had a nose in a book.  Minutes later, I spotted the other of our family of four reading a book while brushing his teeth.

Boy, we are some readin' rascals.

There's so much to do in our busy lives . . . so much zaps our time.  This is why seeing people enjoying reading brings me so much pleasure.

Reading is a personal habit.  As an English teacher, I can say without reservation that avid readers tend to be better writers, better communicators, and better students.  I'd be willing to suggest that this makes them better employees, citizens, and contributing members of families and society.

But enough with the sobering facts.  Sometimes, it's just fun, you know.

Nutty Oatmeal Chocolate Cookies

There are oatmeal cookie people, and there are chocolate chip cookie people.  This recipe bridges the gap between the two.

There are several adaptations/unexpected twists to the usual recipe:  instead of using chocolate chips, I used chopped Hershey bars.  Yum.  And though the recipe didn't call for it, I threw in some dried blueberries.  Finally, I used a cocktail mix for the nuts instead of just pecans - we needed to use up a can in the pantry.  Here's a post that explains my theory on "making do" with recipe ingredients instead of blowing a gasket. It made for an interesting texture and taste in the finished product.

Because you process the oats until they are ground, they are less "visible" and the cookie might be more appealing to those who don't like oatmeal.

Nutty Oatmeal Chocolate Cookies

1-1/8 cup uncooked regular oats
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 egg
1/2 tablespoon vanilla extract

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 (1.55 ounce) Hershey candy bars, chopped
3/4 cup coarsely chopped nuts (I used a cocktail mix for variety - peanuts, almonds, pecans, etc. - but you can simply use pecans or walnuts or whatever you have on hand)
1/2 cup dried blueberries

1.  Process oats in a blender or food processor until ground.

2.  Beat butter and sugars at medium speed in a mixer until fluffy.  Add egg and vanilla and blend.

3.  Combine ground oats, flour, and next three ingredients.  Add to butter mixture and beat.  Stir in chocolate and nuts.

4.  Drop dough by tablespoons (I use a medium ice cream scoop instead) onto baking sheets.

5.  Bake at 375 degrees for 8 to 10 minutes or until golden.  Remove to wire racks to cool.  Makes approximately 2-3 dozen.

Get your cold glass of milk ready!

The Bliss of Summer Pops

Who doesn't like a frozen popsicle on a hot June day? 

Especially an easy-to-make, good-for-you, YUMMY homemade one?

You can use anything you have on hand...peanut butter, blueberries, peaches, etc. Just throw your ingredients into the blender, give it a spin, and pour your sweet goodness into one of those plastic pop-makers that you can freeze. Of course, you can always improvise with paper cups and straws. 

By the way, kids can't get enough of these.  You'll be the most popular person in the house.

Our "recipe" for today was:

strawberries, sliced
banana, sliced
1 small container yogurt (Greek-style is good for it's thickness and flavor, but any compatible fruit-flavored, plain, or vanilla yogurt you have in the fridge will do)
splash of vanilla extract
a few tablespoons of milk

You're basically making a smoothie and then freezing it.  EASY-PEASY.  Just experiment with amounts to give you that smoothie-like consistency.

Here we have some satisfied customers.  Never mind that one is eating Nutella on a banana.  Whoa, now - THAT would be really good in a frozen pop!

What ingredients would YOU use? 

Happy summer?

Caramel-Pecan-Coconut Cheesecake Bars

For. The. Sweet. Love.

Are you reading the title of this recipe?  Can you possibly add any other words to it to make it more alluring?

I suppose you could add "Jesus" and "diamonds." So these are "Caramel-Pecan-Coconut-Jesus-Diamonds Cheesecake Bars."

This is my halved recipe from the original, which I found in my trusty Southern Living Cookbook  (click for a link)  I have never, not once, made something from this cookbook that did NOT turn out delicious, by the way.  

These taste as good as they sound.  You could also make them into a traditional cheesecake, just assembling and baking in a 9" pie plate or springform pan.

I'd advise eating this after you've had a supper of, say, air - or after you've gone on a good, long walk.  The calories are hefty.  So enjoy several cute morsels, not a big, old, honkin' slab.   Or just go for it, really.

Caramel-Pecan-Coconut Cheesecake Bars
1 cup graham cracker crumbs
1/4 cup butter, melted
2 8-ounce packages cream cheese, softened
1/4 cup plus 2 tablespoons sugar
1/8 cup all-purpose flour
2 large eggs
2  teaspoons vanilla extract
Quick Coconut-Pecan Frosting (recipe below)

Stir together graham cracker crumbs and butter.  I simply break up the graham crackers into large pieces in the bowl of a food processor, give it a whir, and then add the melted butter while it is on.  SOOO easy.  Press into bottom of a lightly-greased 9"x7" (or 8"x8") pan.  Bake at 350 degrees for 8 minutes.  Remove from oven and cool on a wire rack.

Beat cream cheese at medium speed with an electric mixer until smooth.  Combine sugar and flour; gradually add to cream cheese, beating until just blended.

Add eggs, one at a time, beating until blended after each one. Stir in vanilla extract. Pour mixture over prepared crust, spreading evenly to edges of the pan.

Bake at 350 degrees for 40 minutes or until set. Remove to a wire rack to cool.

Pour warm Quick Coconut-Pecan Frosting over cheesecake, spreading to edge of pan.  Cover and chill 8 hours.  Cut into bars. 

Quick Coconut-Pecan Frosting
14-ounce can sweetened condensed milk
1/4 cup firmly packed light brown sugar
1/4 cup butter (1/2 a stick)
1/2 teaspoon vanilla extract
3/4 cups sweetened flaked coconut
3/4 cups chopped pecans, toasted

Place first 4 ingredients in a heavy 3-quart saucepan. Bring to a boil, stirring over medium-low heat. Cook, stirring constantly, 3-5 minutes or until mixtures reaches pudding-like thickness. Remove from heat. Stir in coconut and pecans.

Cellular Technology and The Little House on the Prairie

Are you ready for this one?

This week I finally got a smartphone - but not in the traditional sense.  I did not purchase one through my own self-aware willpower.  One of my best friends said "Look, honey, you need to enter the 21st century.  Here - I'll SEND you a spare new Blackberry that I have."

(By the way, you know you have a "keeper" in the friend department when they are generous and painfully honest.) 

Are there any others out there like me?

I've had (maybe) five cell phones IN MY LIFE.  And that's counting "the brick" I had in the 1990's when cellular devices first appeared - the Zack-Morris-from-Saved-by-the-Bell phone that was the size of one of our modern-day cordless landline phones.    No wait, it was bigger than that. 

New gadgets and electronics don't wow me. Part of that is because I am a woman.  The other (larger) part is because, deep down, I am really just Laura Ingalls Wilder.  Farm girl, simple girl.  I'd probably do really well in a covered wagon heading to the Dakotas with provisions for a long winter. That is, until the coyotes show up and the lip gloss runs out. 

Now, before you write me off, I do (obviously) blog.  And I tweet.  So I'm not a total head case, kiddos.  It's just a matter of priorities.

I tend to like old things, too.  You know the old samurai warriors who get mercilessly gunned down by the "new guns" in The Last Samurai?  Yes, I cried streaming tears.  The old being replaced by the new.  I don't like it. 

Some things are better left unchanged.  Take the movie Gone with the Wind, for instance.  No one has remade this cinematic masterpiece into a hipper, terser, cleaner, smaller version.   A version that speaks to "today's generation," a version with more "apps."  Puh-leeze.

Take my old little flip-phone.  OK, maybe I'll concede on that one.   Typing a text message on its non-Qwerty keyboard took ten minutes. 

Now that I think about it, Laura Ingalls Wilder might have enjoyed the Blackberry. She could have de-friended Nellie Olsen on Facebook right from the comfort of her own phone.

Salmon with Spring Salsa

It's official.  Salmon is mmmm-mmmm good.  Baked, poached, broiled, grilled, in sushi, you name it.  And it's got all those tasty omega-3 what-nots that makes it so darn good for you.  We eat it regularly.

We had it tonight - roasted in the oven with a little olive oil, lemon juice, and salt and pepper. 

I found a yummy recipe for "Spring Salsa" from Southern Living that I modified a bit by adding some canned black beans - and it was perfect alongside/on top of the salmon.  So fresh, so easy to make. . . and it would be divine with just tortilla chips.  Oooh, you could add a bit of diced avocado to it, as well. I am already dreaming of variations.

Toss a little arugula with some vinaigrette and blue cheese and added a dinner roll and - voila!  The perfect May meal.

Try this!  You won't be sorry.

Spring Salsa   (adapted from Southern Living, May 2011)
1-1/2 cups tomatoes, seeded and chopped (cherry work well here)
1 cup frozen whole kernel corn, thawed
1/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 garlic clove, minced
2 tablespoons freshly-squeezed lime juice
1/2 - 1 cup canned black beans, rinsed and drained
salt and pepper to taste.

Combine all ingredients, cover, and chill until ready to serve.