Friday, April 25, 2014

When the temps reach 101*

Ya pack up and get outta town.  And that is exactly what we are going to do.  Woot!!  Woot!!

We absolutely love being in Southern Arizona.  However  once the temps reach 95*, ya step out the door and it feels like Mother Nature left the oven on it is time to move on.  This is our home for a few months during the winter.  We will miss the fine folks here but we shall return.

But where we are spending the summer is an area to die for REALLY!!  When I tell you I know y'all will be jealous.   OK picture the Santa Ynez Valley and one of those beautiful communities is a town called Buellton. 
See you are just green with envy.  I know I would be.  Take a minute and read about the area.  What's not to like 12 wineries, one gaming casino, a ton of farmers markets and a Trader Joe's reasonable close as well as an In-N-Out.
See I knew you would be sporting a bit of envy.

We shall enjoy our summer  and like I always say

Sunday, April 13, 2014

Mother's Day

Do you celebrate.  Or do you maybe honor a Mother that has passed.  We do the honor thing because both of our Mothers have passed.  I always enjoyed Mother's Day because we would sometimes venture out for a big meal at a fancy restaurant.  And on the drive to our destination I would remember all the flowers that had popped up along the way.  And then arrival at the restaurant the flowers were always in abundance on the tables.  So Mother's 
Day is a fond memory of spending time with my Momma and a reminder that it's spring.  

We always got our Momma something special for Mother's Day but I know her fondness for cards.  She loved getting cards from her girls.

I found a great shop on Etsy by a terrific artist. She makes the sweetest cards.  Go take a look  here

Now maybe you might find that smell good stuff suits your Mothers taste.
Check out this shop here  or here  or here.

I am not a Mom but boy I would enjoy any or all of the above.    

 If I run across any more ideas I'll be happy to share.

Wednesday, April 09, 2014

Something tasty for you

I don't often put recipes on this blog.  Sister, niece and I have a food blog.  Or actually had a food blog as our lives have become so busy food blogging is not at the top of our list.

Having said that I am posting one of the most delicious crust less quiches I have ever made and or eaten.

This is how it started with this recipe I found while poking around.  That's how I find all these marvelous recipes.  It's almost like an adventure.  And like some adventures you can make a wrong turn.  But not with this recipe.  Find it here

Give a huge shout out to Beth over at Budget Bytes for this recipe.  First time I made this I made it exactly like her recipe.  This week, now that asparagus is everywhere you look I thought hmmmmm.  And I'll add some mushrooms.  I'll use cheddar and jack cheese.  And a small amount of cream cheese.  Here's my method.  And I'll tell you right now this was so good husband said "can we have this again soon".

First of all I used a small, non-stick quiche pan that I liberally sprayed with cooking oil.

  • Sauteed  a package of mushrooms until they were nicely browned and just toward the end I add a small pat of butter.
  • Asparagus up next.  I think I used about a dozen spears.  Trimmed the ends and cut into one inch pieces. Saute till almost cooked as the aspargus will continue cooking in the egg mixture
  • Next up the eggs.  I used four eggs I wisked untill well mixed with 3/4 cup of  whole milk.  I also added a few splashes of Frank's Hot Sauce just to give it an extra kick.  
  • Three quarter cup of shredded cheese of your choice.  With this mixture I used extra sharp cheddar and jack.
  • Now assemble.  Spread the mushrooms on the bottom of your dish.  On top of that put the asparagus.  Next put a few spoonfuls of cream cheese just a few dollops here and there.  Don't worry it will melt into the egg mixture.  
  • Combine the cheeses you are using with the egg mixture.  Then gently pour that on top of the veggies.  Make sure the shredded cheese is spread evenly.
  • Place the pan on a cookie sheet and put in a 375* oven after fifteen minutes turn down to 350* and cook till a toothpick inserted in the center comes out clean.  about 50 minutes total.  Now please remember all oven are different and cook differently.
I served this with a tomato, finely chopped cilantro and avacado salad  with a lime vinegarette.  

Tuesday, April 08, 2014

A collage of my kitty Bogart!!

Turn the heater on I need a nap

I'll just go get on my pillow

and take a mid day snooze