Family · Home

Exterior Home Makeover…why did I wait so long?

The past several weeks have been a little crazy for me.  Not only was my first grandbaby expected but I was getting new vinyl siding.  No more blue house for me…or as the kids called it…the smurf house.  In the ’80s, country blue was big but honestly, it’s been out of style for a long time.  The decision to paint/repair or to buy new siding was a big economic commitment.  I finally made the decision…vinyl siding.

The kids were a little nostalgic about the change…no more smurf house!  I was excited to see my house transformed.  The results were amazing.

BEFORE
BEFORE…Smurf House
IMG_2258
AFTER…Is that my house?

You know the old saying that once you start fixing one thing it leads to a host of other needed improvements.  I intended to paint the old garage door but after 15 minutes of scraping, I realized this door was not going to stay.  My garage was always dark and a door with windows was on my wish list. Voila! Home Depot had the solution.  Now when I walk into the garage, my first reaction is ‘I must have left the garage door open since it’s so light in here’ but realize the new door makes that much difference.

Every big job must have at least one issue and mine was the mailbox.  So what does a new siding job have to do with a mailbox you ask?  During a delivery of siding supplies, the workers knocked over my old mailbox.  It was vintage (meaning ready to be replaced anyway), so another trip to Home Depot for a brand-spanking new white mailbox and post.  The workers installed it for me while I was away at an appointment (bless their hearts!).  Only problem…it was installed hanging about 6-8″ over the sidewalk.  Needless to say, I didn’t want to be the owner of a mailbox that took out the neighborhood kids skating down the sidewalk.

Neighbor, Gary, to the rescue.  He was kind enough the next day to move it back to the safe zone for our neighborhood.  Now, I hope, I’m on the good side of the HOA and my neighbors.

This job now has me contemplating my next project…I think the smurf shed needs a transformation, too!

Czech Heritage and Dishes · Family · Family Favorites · My Roots

Strawberry Shortcake…sweet summer delight!

Strawberry season is here.  Bring on the shortcake!  This recipe is from an old Czech cookbook that I’ve cherished for years.  The cake is yummy enough to eat by itself, but topped with fresh strawberries and whipped cream is to die for.

My girls love the cake more than the strawberries…I’m partial to the entire package.  I have been know to drown the cake and berries in milk, something I picked up from some elderly Norwegian friends back in Iowa.

However you like it, try it.  It’s strawberry time!

STRAWBERRY SHORTCAKE

2 eggs, beaten
1 cup sugar
1/2 cup butter
1 cup milk
2 teaspoons baking powder
2 cups flour
1/4 teaspoon salt
1 teaspoon vanilla

  • Preheat oven to 350 degrees.  Mix all ingredients together and bake in 9×9″ baking pan for 45 minutes or until baked through.
  • Cut into squares and top with fresh sliced strawberries and whipped cream.

Family · Holidays

Mother’s Day 2013…Daughter, Mother, Grandmother, Friend

Mother’s Day 2013 will be a weekend of celebration starting with my annual Mother’s Day Coffee/Tea on Saturday.  There will be much laughter, hugging, catching up and, of course, delicious treats.  This year our friend Barbara has designed T-shirts to celebrate our annual event.

m2e06ad62-9c69-11e1-8257-00219ba1cb23rgb-main

Sunday, our family will share a meal celebrating daughter Sarah as a Mother and now adding Grandma to my title.   We are blessed.

As I reflect on Mother’s Day, I think about my Mother who passed away in 2001.  I miss her every day.  How many times have I wished that I could pick up the phone and talk to her!

Our journey as Daughters and then Mothers (and now Grandmothers) takes many twists and turns.  I recently read this poem which reminds me of my Mother being there to support me and my own journey as a Mother.  And the journey continues with my daughters.

Love you, Mom.  Love you girls!

IMG_3571
Baby Evan with Grandma, Mommie and Aunt Megan

A Mother…

When you’re a child she walks before you,
To set an example.
When you’re a teenager she walks behind you
To be there should you need her.
When you’re an adult she walks beside you
So that as two friends you can enjoy life together..
Author Unknown
Family

Joy of a New Grandmother!

I’m in love, again, with a beautiful baby boy…Evan Michael.  For years I have heard about the tremendous love a grandparent feels for their grandchildren and now I get to experience that joy!

As our children grow up it is hard to imagine that they, too, will once be parents.  Not only is there joy in meeting your grandbaby but joy in seeing the eternal love that the new Momma and Papa have for their sweet baby boy.

Daughter, Sarah and her husband, Kyle, had their precious baby on April 24. Mother, Father, and baby are doing well.  I am so happy for them and wish them good health, much love, and happiness for their family.

baby evan 1 sarah hands and evan feet

We Love You, Little One

We loved you from the very start,
You stole our breath, embraced our heart.

Our life together has just begun,
You’re part of us our little one.

From the day we first knew,
Our mind was filled with thoughts of you.

We’d daydream of the things we’d share,
Like bedtime stories and teddy bears.

Like first steps and skinned knees,
Like nursery rhymes and ABC’s.

We thought of things you’d want to know,
Like how birds fly and flowers grow.

We thought of lessons we’d need to share,
Like standing tall and playing fair.

Each naptime we lay you down to sleep,
We gently kiss your head and cheek.

We count your little fingers and toes,
We memorize your eyes and nose.

We linger at your nursery door,
Awed each day we love you more.

Through misty eyes, we dim the light,
We whisper “We Love You” every night.

We loved you from the very start,
You stole our breath, embraced our heart.

As grandparents and grandchild our journey’s begun,
Our hearts are yours, forever, little one.

~~ Author Unknown ~~

Family · Family Favorites · My Roots

Old Fashioned Roast Beef Dinner

I was spoiled rotten, at least food-wise, growing up on the Iowa farm.  Much of the meat my Mother cooked was either raised on our farm (chickens, ducks, hogs) or purchased from local farmers or butchers (beef).  We had a large chest freezer at the farm-house and it was always well stocked.  My Mother probably had a year’s supply of meat, vegetables, fruit, home-made breads and cookies.  She was ready, at a moment’s notice, to whip up a wonderful meal for friends and family that may drop by.

Roast Beef was a staple at our house and usually prepared in a cast iron dutch oven. The beef was local, flavorful and tender, always served with mashed potatoes and brown gravy (never from a can or box).  This week, I was craving Roast Beef and was anxious to try a Chuck Roast I purchased from a small, local market.

The beef lived up to my tough Iowa beef standards.  It was so moist and tender, you could cut it with a fork.

ROAST BEEF WITH BROWN GRAVY

  • In a large skillet or Dutch oven, add two tablespoons olive oil and brown a 3-4 pound roast on all sides until brown.  Season with salt and pepper.  Add 2 cups of water and reduce heat.  Cover tightly and cook on low heat for 2 1/2 to 3 hours, until tender.  Add water, as needed, to prevent the roast from sticking.
  • When the roast is tender, remove to platter and cover to keep warm.

  • In a covered container add about 1/4 cup flour and 3/4 cup water.  Stir or shake until flour is dissolved.  Pour the flour mixture into hot skillet with roast drippings.
  • Quickly whisk to blend the drippings with the flour mixture.  Cook until bubbling.
  • Add water from boiled potatoes to thin the gravy (or tap water).  Simmer for 3-4 minutes, adding additional liquid as needed.
  • Add salt and pepper to taste.

Serve with mashed potatoes and a vegetable or your liking.

So yummy…just like Mom (or Grandma) used to make!

Family · Family Favorites

Cracker Jack Cookies … a favorite recipe from my sister’s recipe box

A few days ago I had the pleasure of enjoying lunch at The Butterhorn Bakery and Cafe in Frisco, CO, www.butterhornbakery.com. Their baked goods are wonderful.  After having a wonderful sandwich and soup combo for lunch, I took home a sampling of cookies including Ginger, Oatmeal Raisin, Double Chocolate and White Chocolate Macadamia cookies.  Yum!!!

Cracker Jack Cookie

When I returned home, I was in the mood to make cookies.  After a walk down memory lane, via my recipe box, I rediscovered a cookie recipe my sister, Carolyn, gave me over 30 years ago.  It brings back wonderful memories of Iowa family gatherings.  The cookies are chewy and crispy, yet moist.  I will not be a stranger to this recipe any longer!

CRACKER JACK COOKIES

1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups flour
2 cups oatmeal
1 cup coconut
2 cups rice krispies®

Ingredients for Cracker Jack Cookies

  • Cream butter and sugar. Beat in eggs and vanilla. Sift flour, baking powder and soda. Mix well. Stir in the remaining ingredients with a wooden spoon. Drop by teaspoon on greased baking sheet.
  • Bake at 350 degrees for 10-12 minutes.  Remove from baking sheet and cool.

Family · My Roots · New Traditions

Stuffed Green Peppers with Quinoa…a new twist on an old favorite!

Memories of stuffed peppers in my Mother’s kitchen are sketchy, probably because I wasn’t fond of vegetables as a kid.  My taste buds have matured with age, and I love almost all vegetables.

I decided I would experiment with stuffed peppers and loved this recipe, substituting quinoa for the rice.  The result was a protein rich, yummy AND healthy dish.   When I made this recipe I only had three green peppers on hand, so I made a small meatloaf with the remaining meat mixture.  Fabulous!  This will also be a new meatloaf recipe to add to my collection.

Mini Meatloaf

STUFFED GREEN PEPPERS WITH QUINOA

6 medium green peppers
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (1 lb. 3 oz.) crushed or diced tomatoes
1 can (8 oz.) tomato sauce
1 clove garlic, crushed
1 teaspoon dried basil
1 teaspoon dried oregano
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 egg
1 teaspoon Worcestershire sauce
1 1/2 pounds lean ground chuck
1 1/2 cups cooked quinoa

  • Preheat oven to 350 degrees. Precook quinoa according to package directions.
  • Slice off tops of green peppers and remove seeds and ribs. Rinse peppers. Chop the edible portion of the tops and set aside. Place peppers in a large pot of boiling salt water and simmer for 5 minutes. Remove from water, drain, and cool slightly.

  • Heat olive oil in medium size skillet; add chopped onion, celery, and pepper and sauté for 3 to 5 minutes. Add tomatoes, tomato sauce, garlic, basil, oregano, salt and pepper. Simmer, uncovered for 10 minutes.

  • In a large bowl, beat the egg together with the Worcestershire sauce. Add ground chuck, quinoa, and 1 cup of tomato mixture and mix well.
    5. Stuff peppers with meat mixture and place in greased casserole. Pour remaining tomato mixture over the top.

  • Bake, uncovered, for 1 hour.
Czech Heritage and Dishes · Family · My Roots

Mushroom and Barley Soup…a Czech winter delight!

My Czech heritage is fascinating to me.  My Mother gave me The Czech Book Recipes and Traditions in 1982 and it has become a treasure.  The Mushroom and Barley Soup is a favorite of mine.  You can add meat, or if vegetarian, leave it out.  It’s a hearty, healthy winter soup that makes me even more curious about the Smaha Czech heritage.  Požívat! (enjoy)

MUSHROOM AND BARLEY SOUP
Houbová Polévka as Kroupama

2 tablespoons butter or margarine
1/2 pound fresh mushrooms, washing, trimmed and sliced
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
1 tablespoon flour
3 cups chicken broth or beef broth
1/2 cup pearled medium barley
1 1/2 cups diced cooked chicken, turkey or beef

  • In a 3-quart saucepan melt butter, add mushrooms, onion, celery, carrot. Cook over moderately low heat, stirring often about 10 minutes.
  • Stir in flour, then the broth.
  • Add barley, cover and simmer until barley is cooked through, about 1 hour.

  • Add cooked diced meat, salt and pepper. For a creamier soup, stir in about 1 cup milk.

Adapted from The Czech Book, Recipes and Traditions, Copyright 1981

Family · Family Favorites · New Traditions

Fancy Schmancy Asparagus…simple crowd pleaser!

A dear friend introduced me to this dish a few years ago.  The asparagus is elegant enough for a nice dinner party yet casual enough for an appetizer or family side dish. People will ‘ooh and aah’ at the presentation and keep coming back for more.

We are coming into fresh asparagus season and a perfect time to try this recipe.

Fancy Schmancy Asparagus

This dish is best served fresh from the oven.  Enjoy this favorite dish enjoyed by family and friends.

FANCY SCHMANCY ASPARAGUS

1 pound fresh asparagus
1 tube refrigerated crescent rolls
Garlic salt

  • Heat oven to 375 degrees.  Grease large baking sheet.
  • Wash and trim fresh asparagus and dry on paper towels.
  • Open crescent rolls and separate dough into four squares. On a cutting board, cut dough into strips of about 1/8-1/4″.
  • Wrap one strip of dough around each piece of asparagus and place on baking sheet. Sprinkle lightly with garlic salt.
  • Bake for 8 to 10 minutes until dough is light brown.
  • Serve immediately.
Family · New Traditions

Chicken Broccoli Dish…a new favorite comfort food

 

Recently I was joining my neighbors for dinner and wanted to make a main dish from items I had in my pantry and freezer.  I discovered this recipe in the Cornerstone Cookbook published by the Assistance League, Marshalltown, IA in 1976.    My Mother gave me this cookbook, on my 23rd birthday, and it has become one of my ‘go-to’ cookbooks.

This casserole was a hit and will now join my list of favorite recipes.

CHICKEN BROCCOLI CASSEROLE

2 packages frozen (or fresh) broccoli
2 cups chopped, cooked chicken or turkey
1 can cream of chicken soup
1/2 cup sour cream (or Greek yogurt)
1/2 cup mayonnaise
1/2 cup shredded Cheddar cheese
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/2 cup soft bread crumbs
1/4 cup melted butter

  • Cook broccoli until tender. Arrange in bottom of buttered baking dish (9″x13″). Place two cups cooked, cubed chicken on top of broccoli.

  • Combine chicken soup, sour cream, mayonnaise, cheese, lemon juice and curry powder. Pour over chicken and broccoli.

 

 

 

 

 

 

  • Combine crumbs and butter and spread over top of casserole. Bake at 350 degrees for 30 minutes.