Food · Holiday · Home · Travel

Breakfast prep for a weekend get away

The fun in a weekend get away is not having to work while you are getting away.  At the same time you want to eat and eat well so what is the answer to the question?  I have two favorite make ahead breakfast items that I make, freeze and take with me.  Both are perfect for the guest who gets up early and the guest who sleeps in late.

Sausage muffins:

Take one pound hot Italian sausage (either pork or chicken will do) and fry it until it is done.  In a separate bowl empty two jars of Kraft Old English cheese.  Scoop the done sausage hot from the pan and pour over the cheese.  Let the heat of the cooked sausage melt the cheese as you stir the two together to combine the sausage and the cheese into a spread.

Take one package of English muffins and slice each muffin in half.  On a cookie sheet spread the sausage and cheese topping on top of half of an English muffin.  Pop tray of muffins into freezer and wait to serve.  When you are ready to serve, pop the now frozen muffin into the microwave or the oven to heat until bubbly.  In the microwave eat for about 30 seconds.

Mini frittata:

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Dice onions, green pepper, and tomatoes and sauté them in olive oil in a fry pan. Do the same for prosciutto.  Set vegetables and prosciutto aside.  In a bowl add six eggs, salt, half a teaspoon of lemon juice, and several dashes of hot sauce.  Whisk together. Add in half a coup of grated cheddar cheese and whisk again.   In a cupcake  pan, preferably a silicon one, add the vegetables and meat into each cup then pour the egg and cheese mixture over the vegetables.  The egg mixture should reach the top of each cup.  Bake at 350 degrees for thirty minutes.  Once done let cool.  Pop each mini frittata out and place in a ziplock bag.  Microwave to reheat when ready to serve.

Food · Home · Organization

What’s for dinner? Kitchen Staples

 

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What do you keep in your pantry or kitchen?  I’ve been cleaning out closets and generally organizing things.  The kitchen is next on my list.  My cleaning binge sparked the question of what are my staples?  What are those items that are “go tos” for my kitchen?  Let me start with the fact that I cook.  Take out is a rare thing for me and while I love eating out, it tends to be a social occasion with friends for me.  This means that I cook dinner most nights, breakfast and sometimes even lunch.  My doctor is all for this.  She tells me to eat on the outside of the grocery.  By this she means fresh veggies, fresh meat and fish, avoid the frozen food section and go light on the canned goods.  Avoiding the canned goods may be the most difficult part.

So what are my kitchen staples?

Meat:  Chicken, chicken sausage, bacon, beef, pork chops, shrimp, salmon

Canned goods:  tuna, chicken stock, beef stock, green beans, tomatoes, beans of all types

Vegetables and fruits:  tomatoes, asparagus, lettuce, squash, apples, onions, grapefruit, grapes, blueberries, broccolini

Frozen foods:  corn, mixed vegetables, broccoli

Add in butter, flour, eggs, milk, sugar and cheese and I can whip up something healthy in minimal time.  I tend to go for soups and stews that I can make up on Saturday or Sunday and eat on during the week.  I love rice, potatoes, and pasta but they only love my waistline so I limit them to twice a month.

Suggestions for a new soup or stew?

 

Business · Decorating · Home · interior design · Organization

Paper versus online?

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I love office supplies and stationery stores.  So many tempting items.  Pens, pencils, notebooks, calendars, agendas, and supplies to organize.  Can we name January organization month?  It is the beginning of the year and time to start fresh and organize everything for the beginning of a new year.

I use a combination of online and paper to keep my life organized.

  • Agendas – I keep two one that I keep by my bed (Inslee by Design at Inslee.net) and one that fits in my tote.

 

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  • Office calendar – I use a circa calendar (weekly version) in the office.  It serves as a diary in addition to a calendar.  Appointments, phone numbers, meetings and projects and related notes end up there.
  • Online calendar – I keep all my appointments entered in an online calendar that is synched to my phone and iPad.  I love having that information electronically available and at my finger tips.
  • iPhone reminder app – I love this app.  I keep my to do list, grocery list and every other kind of conceivable list there.  It synchs across my devices and I can enter due dates.
  • Ulysses notebooks – I keep three going at all times.  One has important facts related to contacts and other key life information.  It is the notebook I take in advent of fire.  Also, it includes information I don’t want available online.  The other notebooks are more project based and hold notes for various projects and from related meetings.  One or both always seems in my tote.

 

  • Online file storage – this is a must and is available from a variety of different services.
  • Circa notebook system – I love this system.  I have custom notebooks for every project.  Small ones for travel, large ones for large projects and everything in between.

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Last but not least is my converted hope chest.  I’m southern so, of course, I have a hope chest.  Actually I inherited it from my grandmother who got it from her grandmother.  While my grandmother kept lines and her memories in her chest, I’ve turned mine into a file cabinet.  I outfit the interior with hanging folders and use it to organize and keep the papers I don’t want online or those things that simply don’t lend themselves to scanning. Added bonus is that the chest looks beautiful in my office.

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Food · Home

Rosa’s scrambled eggs ala Carol

New year, new recipe!  Scrambled eggs seem so basic don’t they?  Who knew there were so many different way’s to scramble an egg?  In the waning days of 2017, I learned a new quick and easy method to make light and fluffy scrambled eggs!

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Admission time, I rarely eat eggs for breakfast.  My preference for breakfast and corresponding appetite mean that I typically grab a breakfast bar or English muffin or half of grapefruit two or three hours after I’ve been up.  I’m just not one who wakes up wanting food.  I do, however, love breakfast so when I want to treat myself I do breakfast for dinner.  Eggs and bacon or sausage muffins or waffles or pancakes, now I’m just making myself hungry.  Breakfast for me means many dishes to wash so any steps I can take to enjoy a wonderful dish with little effort is a plus I’m happy to embrace.

Past favorites include making mini frittatas  in a silicone muffin pan and keeping them in the freezer or making extra waffles and toasting them when ready to eat.  This year I was inspired at a visit to a friend where I learned of Rosa’s microwave scrambled eggs. I’ve embellished the recipe slightly to add cheese and onion and be a bit more of an omelette type of scramble.

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Into a microwave dish add two eggs and a bit of lemon juice.  Beat up as if you were placing the eggs into a pan.  Place in the microwave and cook for 30 seconds.  Remove and whisk or beat further and add salt, pepper, and onion.  Return to the microwave for an additional 30 seconds.  Remove and add cheese beating further and return to the microwave for a final 30 seconds.  Adjust the cooking time based on how done you like your eggs.  I like mine DONE so the final 30 seconds of cooking time is critical to making my eggs well done.

 

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Family · Holiday · Home · Travel

Happy New Year!

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I love the period between Christmas and New Years.  Christmas is festive and full of family and friends, food, gifts, visits, and parties.  It is ending the year on a high note of fun and festivities and yes, endings.  When I think of the New Year, I think of new beginnings, everything clean and white and sparkling with the potential for wonderful new adventures and excitement.

In addition to seeing family and friends, I enjoy the time between Christmas and the New Year as a time to clean.  This past week, I cleaned out closets, organized and visited with friends.  We reflected on the year and made plans for the new one extending that sense of anticipation of Christmas to the potential for new things in a new year.

I’m not much for resolutions but I love to dream and plan.  The new year is like an open promise with only potential.  So for the new year, I’m working on new dreams and making plans to see those dreams become a reality.

  • Travel – Where to visit this year?  I’m thinking of the Mediterranean and Scotland.  Beaches and mountains sound balanced.  I love visiting new places and experiencing new cultures. There is nothing better than being jolted out of your comfort zone by learning something new and what better way to expand your view than travel?
  • Career – I’m looking forward to wrapping up existing projects and unleashing my creative juices on new ones.
  • Romance – I’m ready for my lost knight in shinning armor to tap into his internal GPS and find his way to me.  I’d be happy to meet him half way.  Maybe my GPS needs a tune up?
  • Friends and family – I’m looking forward to spending time with those close to me.  Sharing and creating new memories.
  • Fun – I am dreaming of a new year filled with fun.  New people, new projects, lunches, dinners, decorating, shopping, museums – well you get the picture.
  • Creativity – I have a creataive gene that needs to be exercised.  Photographs, drawing, this blog, cooking, decorating and fashion are all things that I dabble in.  I’m not certain what my new outlet for creative expression will be this year.  I’d love to take a drawing or art history class.  Hum, something to consider.
  • Exercise – Walking, hiking, Pilates, yoga, barre – okay this one sounds more like a resolution so perhaps one resolution for the new year?IMG_0044

If I have one resolution for the new year, it is to embrace your dreams!

Happy New Year!

 

 

entertaining · Family · Holiday · Home

Thanksgiving Dinner.

I’m southern and southern means large family dinners especially for Thanksgiving, Christmas and Easter.  Growing up we were either hosting the meal in North Carolina for my father’s side of the family or driving to Charleston to attend the family fete on my mother’s side of the family.

Regardless of the local, the table was expanded to maximum capacity with all available leaves inserted.  Silver was polished, the good linens ironed to perfection, and the good china and crystal placed on the table in anticipation of the meal. My grandmother would create a fresh arrangement of flowers and greens for the centerpiece.  Mr. Carson (the butler from Downton Abby) had nothing on my maternal grandmother who did not need a straight stick to spy an errant piece of silver not exactly lined up with the edge of the plate or a napkin incorrectly folded.

It was all work in anticipation of the big reveal when the turkey came out of the oven.  It was also much more.  It was family togetherness, working together, gathering in the kitchen to chop, dice, slice and catch up with everyone and what is going on in their lives. I also give an honorable mention to all the dishes that were hand washed before and after dinner.

The Thanksgiving menu for such a large group was long and varied.  Turkey, ham, oysters, jello salad, cranberry sauce, squash casserole, rice and gravy (Charleston was once a great rice producer and the tradition lingers on), dressing, green beans, homemade icebox rolls, and then dessert.  Somehow, I never remember dessert.  I think I was always so full of my other favorites that dessert never made much of an impression.  Coconut cake and apple pie I’m certain graced the table but the main event was the turkey and the sugar cured ham.  Served promptly at 2pm, we began with grace and then promptly moved to devour everything  lovingly prepared.

Over the years the family has shrunk and so has the menu.  I am now the host rather than my mom and I eagerly anticipate the arrival of family from out-of-town and the chance to visit and catch up over the chopping, slicing and dicing.  The table is a reminder of my heritage; set with silver from my grandmothers, china from my mother and my own crystal.  On Thursday my family will once again say grace and give thanks and remember fondly those who are no longer around the table.

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In anticipation of turkey day, I grocery shopped this weekend.  My menu is turkey, squash, green beans, cranberry sauce, dressing, squash, and rice and gravy will be on the table.  Dessert is an apple tart.  My to do list is long but I will be smiling and remembering those Thanksgivings past as I prepare our dinner.

Happy Thanksgiving!

 

Family · Food · Home · Uncategorized

The cheese soufflé

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As Thanksgiving approaches I have food on the mind. Food, friends, family and memories all neatly come together for me recalling wonderful times in the kitchen and around the table.   The other night I was thinking about comfort food.  That favorite dish that you love no matter the calorie count.  I noticed that my comfort foods all seem to be cheese related.  Grilled cheese sandwiches with tomato soup and a side of chips were a classic Mother/Daughter lunch growing up.  I don’t think I will ever forget watching Perry Mason re-runs on the tv with Mom while eating a grilled cheese.  To this day I love Perry Mason and tend to flash back on those wonderful lunches with her.  Her vegetable soup and homemade chili are on the list and tended to have grilled cheese sandwiches served with the soup.  To my list I’d also add mac-N-cheese, deviled eggs, egg salad sandwiches, the potato chip, Granddad’s cheese straws and, last but not least a cheese soufflé.

My grandmother made this wonderful cheddar cheese soufflé for “ladies lunch”.  Where my Mom related comfort food is soup and a grilled cheese sandwich, with Grandmom, it is a cheese soufflé.  At my request, she dutifully passed along the recipe.  As a novice cook in my first year of law school, I attempted to prepare my first  soufflé.  It was a disaster.  I needed to back up and learn some cooking basics, like making a white sauce.  My next attempt was slightly more successful thanks to coaching by Mom on some of the finer points of cooking.  Over the years I’ve mastered my soufflé recipe and even branched out to include variations on the original recipe.  I can now do a Roquefort cheese variation that is to die for.

Yesterday, I decided to treat myself to a cheese soufflé that was on the menu at Cognac in the City.  Wow, it was beautiful as well as delicious.  I think the bar has been set again.  Their soufflé was poofy and airy and delicious.  Taller than any I’ve ever coaxed out of the oven.  I’m not certain what the secret is but I’m going back to the kitchen and I may see if I can find a re-run of Perry to keep me company.  Grandmom has been gone since I graduated from law school but there are moments I feel her around and she may even decide to pop in to keep me company.  Back to that food, family, and friends theme!