Summer cannot be all fun and no dull days right?! Last Thursday (Aug 4) dear BAP's appendix decided to scream (after Doctor hours, of course). I called the on call doc. He gave me 2 choices: 1) go immediately to the ER or 2) see if it resolves itself over night. We opted for the latter. However by 10am the next morning we were in the doctor office with him sending us to the ER for verification. It was just as I had suspected, an inflamed appendix. We got in quickly. He was ready (or not ready for surgery) by 430. Back to his recovery room by 6. He and I spent the night for BAP pain levels etc. Released by 11am on Saturday. My dear husband told BAP that it was the most "creative excuse to get out of roofing he had ever heard." The surgeon even bribed him of sorts. He had to remember a fun word that she told him before Anesthesia. If he remembered it should buy him pizza. He remembered and he now has $20. He asked her before discharge if it would be okay if he did use it on pizza but on LEGOs (She told him as long as they were Star Wars themed). BAP still takes his pain killers but at least the BIG pain is gone. He was so brave.
Chilling out until we know what the plan is
Prepping for lab and IV work
Post surgery, his friend brought milkshakes
Favorite nurse...here he was ready to party at 3AM on Saturday
My dear husband has been using his muscles (and borrowing others' as well) while re-roofing our house and garage over the last couple weekends. I am very proud of all the hard work he put in here as well as at the office. He prayed for no rain...it never did until the last nail was in then it rained as if it had been holding for a long time.
Lately it has been over 90 degrees outside. Even though I enjoy the warmth of the sun, I don't particularly like it when the temperatures soar for extended periods of time. However I am glad we live it a place where it cools down at night and we can at least get a little reprieve. I made this beet recipe...it was so refreshing.
4 (medium to large) beets, peeled and cut into quarters
1T Orange zest
1/3 cup balsamic vinegar (I had one infused with honey)
1 red onion, cut into rings then in half and half again (so quarter moons) - my addition
Cover beets with water in a sauce pan. Boil for about 25minutes. Drain and place in a (non-metal) bowl. Stir in remaining ingredients. Cover and refridgerate for several hours.
Today would be my grandpa's birthday. There is rarely a day that I don't think of he and grandma. I miss them both. Grandpa and Grandma always found a reason to celebrate family. It often times involved taking us to a favorite Chinese restaurant. So good. Today I want to share a recipe that reminded me a lot of those special times.
Mongolian Beef over Noodles
adapted from: http://barefeetinthekitchen-recipes.blogspot.com/2016/06/mongolian-beef-recipe.html
8oz angel hair noodles, cooked and cooled (I used thin rice noodles)
1 pound (tenderloin) steak, thinly slliced against the grain - marinated for 45minutes in this sauce
green onions, diced
garlic, minced about 1 T
ginger, chopped about 1 T
1 package angel hair cabbage shreds
2 cups sugar snap peas
In a large deep non stick skillet, drizzle in some olive oil and coconut oil. As the oil begins to shimmer and get hot, add the meat (with the marinade). Brown quickly. Add garlic, ginger and green onions. Toss around until well coated and starting to wilt. Stir in peas. Repeat. Lastly toss in the noodles. Heat until completely hot. Serve in wide mouth bowls. Delish!
Today we celebrate BAP Feast Day. He requested pizza. Check...I even BBQ'd frozen pizzas. He LOVED it. I surprised him with this fun dessert.
Pineapple Upside Down Cake
adapted from: http://www.the-girl-who-ate-everything.com/2015/06/pineapple-upside-down-cupcakes.html
1/2 cup butter, melted
1 1/2 cups brown sugar
24 Marashino cherries
1 (20oz) can pineapple (drain off juice and puree fruit)
1 yellow cake mix (use pineapple juice for the water, 2 eggs and melted coconut oil for the oil)
Preheat oven to 350. Grease 24 standard muffin tins. Add a little melted butter to each muffin tin, top with brown sugar, cherry, and crushed pineapple (in that order). Make cupcakes according to package directions (subbing above ingredients). Pour into muffin tins. Bake 20minutes. Cool 5 minutes before inverting. Serve warm with vanilla ice cream.
Today we celebrate Independence Day! A special day for all Americans. Also today is the birthday of one of my many cousins. If T were still around today, she would be 36. Instead she is smiling down on us from Heaven.
For lunch today I wanted to make an All American meal (ie, Tacos---just kidding, maybe). I made some sloppy joes (kinda) instead. This recipe was perfect! "Best filling ever!"
Sloppy Tot Casserole
adapted from: http://realhousemoms.com/sloppy-joe-casserole/
1 pound ground beef
1 large onion, diced
1 (8oz) can no salt tomato sauce
1 (14oz) Pork and Beans
2 T mustard
1 T Worcestershire sauce
1 t season-all
fresh ground pepper (about 1/2 t)
2 pounds tater tots
2 cups shredded Sharp Cheddar cheese
Preheat oven to 400. Grease a 9x13pan well. In a large skillet, brown beef with onion with a little bacon grease. (Drain fat if necessary). Add remaining ingredients except for tater tots and cheese. Simmer 10 minutes. Pour into prepared pan. Top with cheese. Then layer tater tots on top. Bake about 30-45minutes (depending how crispy you want your tots).
Throw It Together & What Do You Get....Jell-O Salad (well, sort of). Today is my father in law birthday. This recipe reminded me of him. Not lettiing good leftovers go to waste, we wanted to try something new and different (spur of the moment). Don't let the weird combination of ingredients fool you, this recipe is good.
1 (3oz) lime jello
1 (3oz) lemon jello
1 (0.25oz) pkg unflavored gelatin
2 cups hot water
1 (14oz) can sweetened condensed milk
1 (8oz) can crushed pineapple (drained slightly)
1 (16oz) carton cottage cheese (small curd would be best)
1 cup mayonnaise
Grease a 9x13pan. Combine all ingredients together (first the jello, gelatin and water until gritty-ness is gone); stir well. Pour into pan. Cover and chill at least 2 hours until firm. Serve directly from fridge (nice and cold). Store in the fridge too.