Another Inspection

I'm freeeezing....'cause it's November 6th? no....'cause the heater's not on?...no...'cause there is a big gaping hole in the saide of the house with a thin sheet of plastic keeping the 32 degree weather out?...yes, that's it!.....  Like I said, "Brrrrrrrr". The inspector was here yesterday and signed off on the fireplace...now comes the electrical work and another inspection, insulation, another inspection, sheetrock, painting and about a gazillion "little" things. And yep...another inspection.

Bourbon Baked Cranberry Sauce

I haven't tried this recipe yet but it sounds a lot like the cranberry sauce that I bought at Byerly's last year. It was a really great sauce but I think it had pecans in it...so I'm going to add some nuts and see what happens. I'll take it to Beth's if it turns out.

Prep Time: 10 min Inactive Prep Time: 1 hr 0 min Cook Time: 1 hr 5 min Level:
Easy Serves: 6 to 8 servings Ingredients

1 (12- ounce) bag cranberries, fresh or frozen
1 1/4 cups sugar
1/4 teaspoon ground cinnamon
Pinch nutmeg
1/4 cup bourbon, or more

Directions
Preheat the oven to 350 degrees F.
Combine the cranberries, sugar, cinnamon, and nutmeg in a small baking dish and cover. Bake for about 55 minutes. Remove the cover and stir to melt any un-dissolved sugar. Return the dish to the oven and bake for about 5 to 10 more minutes, or until the cranberries are soft and surrounded by a syrupy sauce. Remove the dish from the oven and immediately stir in the bourbon, to taste. Let the dish cool to room temperature, then chill for at least hour before serving. The sauce will keep for several weeks in the refrigerator.

One Down...One to GO!

I did it...I finished the last of the electrical classes I need to take!! I still have one more elective (business class) but compaired to this super technical, super dry, super boring electrical stuff it will be a breeze...hopefully! It's taken me over three years of taking classes and I am DONE, DONE, DONE! Almost. Close enough to kick up my heels and let out a little squeal of delight! EEEeeeeeee!

Crustless Spinach Quiche

1 tablespoon butter
1 tablespoon olive oil
1 large onion-chopped
1 green pepper-chopped
1 10-oz bag of chopped spinach or 1 cup of chopped broccoli
6 eggs
1 cup cottage cheese
2 oz. motzerella cheese
2 tablespoons heavy cream
½ tsp salt
¼ tsp pepper
½ cup cheddar cheese

Sauté onion and green pepper in butter and oil. Add spinach or broccoli and sauté an aditioanl 2 minutes. Beat eggs in bowl and add spinach mixture . add cottage cheese, cream, and mozzarella cheese, salt, pepper and any spices of your choice. Pour in a 9” pan and bake at 350 degrees for 40-45 minutes. makes six servings

I LOVE a Good Challenge…..really, I do.

So they started a weight challenge here at work today. It’s not really much of a challenge. It’s a maintain OR lose weight through the holidays challenge. I’ve had enough with the maintaining. I’ve been maintaining this weight for too long and need to get serious about losing weight.
So here’s my plan.

1. Bring my lunch every day. The cafeteria food is loaded with calories and salt plus it ‘taint cheap folks!
2. Exercise at least four to five days a week. The treadmill is in the house now. I need to walk for at least an hour every day.
3. Drink my water…I’ve gotten into a really bad habit of drinking diet coke/lemonade instead of water. Problem is I don’t like the taste of the water at the house. I need to start using the purifier or have one put on the faucet.
4. Start taking more breaks at work. I have gotten to where I can sit here almost all day long. That’s right, as in NEVER getting up to move around much less use the bathroom…..I don’t drink water, remember?
5. Stop with the sugars and salts.

So, like I said the challenge start today and ends the 4th of January….that’s their challenge. I have a challenge out to myself to lose weight. That means eating well and exercising weekly. The only thing I want to gain is more energy!

Autumn Joy!

This is a really good soup and really easy to make...it's a go-to recipe once the leaves start falling. I made on Sunday so today I can come home to a nice salad and a warm bowl of tummy-yum!

Baked Potato Soup

Ingredients:
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper

Directions:
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.

Let There Be Light!

I got my lamp in the mail and was still feeling a tinge of guilt over having made such an impulsive purchase.

I let the box sit there for three days before I finally decided that I could actually KEEP it. Well, I love it and my family even loves it. To quote Kyle, "Mom, that is a kick-ass lamp!" Well spoken Kylie, well spoken.