Here the first weekend of deer season is over. They got 3 deer for 7 hunters. Remember, back when we used to have about 17 hunters? Lots of fun back then with Uncle Virgil, Candy, Bonnie, Caley and all the rest of the crew. We sure had lots of venison to cut up then. It has been so warm that we put the venison in the cooler to keep cool until next weekend when we will get them cut up.
I hope that you are finding useful stuff on this blog. I know that I haven't kept up to date as much as I want to. Hopefully, this winter I will get things more organized on it.
Take care,
Gma Julie
Sunday, November 8, 2009
Tuesday, October 20, 2009
Well, as you see I haven't posted much. I was trying to get the calendar up and running. Boy this is some hard work for my old brain. Finally, I think I know what I'm doing on it. Now my next step is putting a counter on it. Hopefully, it won't take as many hours to do. I still need to find out how to put all the recipes on the side of the blog under headings. Nothing I've tried so far is working. I told you this was a work in progress.
I've got the wood fire going tonight. It is chilly and damp again. I'll have half of my wood burnt before winter begins.
Hope this finds all of you in good health.
Love,
Gramma Julie
I've got the wood fire going tonight. It is chilly and damp again. I'll have half of my wood burnt before winter begins.
Hope this finds all of you in good health.
Love,
Gramma Julie
Thursday, October 15, 2009
First list of Basic ingredients to have on hand
Basic List:
Flour
Sugar
Salt
Pepper
Garlic Powder or salt
Cider Vinegar
Cornstarch
Baking Powder
Baking Soda
Vanilla
Chili pepper
Cumin - ground
Cream of mushroom soup
Spaghetti Sauce
Bay Leaves
Celery
Onions
Potato
Sour Cream
Cream Cheese
Butter
Ketsup
Yellow Mustard
Honey Mustard
Grey Poupon
Milk
spray oil like Pam
white rice
macaroni - your favorite kind
ground beef
individual frozen chicken breast
This is all I can think of this minute but will keep adding to the list as I remember things.
Flour
Sugar
Salt
Pepper
Garlic Powder or salt
Cider Vinegar
Cornstarch
Baking Powder
Baking Soda
Vanilla
Chili pepper
Cumin - ground
Cream of mushroom soup
Spaghetti Sauce
Bay Leaves
Celery
Onions
Potato
Sour Cream
Cream Cheese
Butter
Ketsup
Yellow Mustard
Honey Mustard
Grey Poupon
Milk
spray oil like Pam
white rice
macaroni - your favorite kind
ground beef
individual frozen chicken breast
This is all I can think of this minute but will keep adding to the list as I remember things.
Chit chat
So here's the menu. Now remember you don't have to follow it day by day it isn't carved in stone, but if you use day 30 recipe on day 18 you will have the ingredients for day 18 on hand so don't forget to make that meal one day. I always had a couple of quick meal stuff on hand so if time was running short you could still whip something up. Poppa's favorite was Au gratin Potatoes from a box with polish sausage or smoked sausage on top. I always added a little finely chopped onion to the box when I mixed it up and then lay your sausage on top and bake til done. Serve with a salad and you've got a good fast meal. Your favorite macaroni and cheese is another one to have on hand.
If you make a menu taking into account what you have in your pantry, freezer or where ever you stash stuff, your grocery bill will be a lot less for the month than going out and buying from meal to meal. One you will eat better because you won't be buying those high calorie, salt processed food and you will be cooking good wholesome food.
In another post I will try to give you a list of things you should have in your pantry at all times.
Here's my quick foods to have on hand: Boxed Au gratin Potatoes, Mac & Cheese, mashed potatoes, cream of mushroom soup. I also like to have at least in the winter time biscuits and cookies from the dairy case. Smoked Sausage or Polish Sausage, individual frozen chicken breasts, ground beef. I also like to buy an original rotassiery chicken once in a while. Depending on how many in your family will determine on how many meals you get. For the two of us I usually serve the leg/thigh when I get home with it hot with instant potatoes and package gravy. I then use the breast for salad, sandwiches, or enchilada's. The rest I cook down and it makes a great batch of soup or you could use this for a pot pie. It has always been a joke on how many meals can you get out of a chicken. Give it a try it's kind of fun. Also, remember most of us eat way too much meat per serving. A serving of meat is the size of a deck of cards.
If you make a menu taking into account what you have in your pantry, freezer or where ever you stash stuff, your grocery bill will be a lot less for the month than going out and buying from meal to meal. One you will eat better because you won't be buying those high calorie, salt processed food and you will be cooking good wholesome food.
In another post I will try to give you a list of things you should have in your pantry at all times.
Here's my quick foods to have on hand: Boxed Au gratin Potatoes, Mac & Cheese, mashed potatoes, cream of mushroom soup. I also like to have at least in the winter time biscuits and cookies from the dairy case. Smoked Sausage or Polish Sausage, individual frozen chicken breasts, ground beef. I also like to buy an original rotassiery chicken once in a while. Depending on how many in your family will determine on how many meals you get. For the two of us I usually serve the leg/thigh when I get home with it hot with instant potatoes and package gravy. I then use the breast for salad, sandwiches, or enchilada's. The rest I cook down and it makes a great batch of soup or you could use this for a pot pie. It has always been a joke on how many meals can you get out of a chicken. Give it a try it's kind of fun. Also, remember most of us eat way too much meat per serving. A serving of meat is the size of a deck of cards.
Sloppy Joes
Sloppy Joes
2 lb ground beef
1 small onion diced fine
Ketsup
Yellow Mustard
Worcestershire sauce
Brown Sugar
Salt, pepper, garlic powder
Brown ground beef and onion. Drain if greasy. Add about 1 cup ketsup, tablespoon of yellow mustard, couple splashes of Worcestershire sauce, seasonings, and 2 tablespoons of brown sugar. You may need to add a little more of everything to have the right consistency. Spoon onto toasted hamburger buns.
2 lb ground beef
1 small onion diced fine
Ketsup
Yellow Mustard
Worcestershire sauce
Brown Sugar
Salt, pepper, garlic powder
Brown ground beef and onion. Drain if greasy. Add about 1 cup ketsup, tablespoon of yellow mustard, couple splashes of Worcestershire sauce, seasonings, and 2 tablespoons of brown sugar. You may need to add a little more of everything to have the right consistency. Spoon onto toasted hamburger buns.
Crock Pot Stew
Crock Pot Stew
1 lb stew meat cubed
4 potatoes cubed
4 carrots sliced in ½ inch chunks
1 medium onion chopped
1 cup celery chopped
1 small rhutabaga cubed
1 20 oz can diced tomatoes
1 can chicken broth
Salt, pepper, garlic powder to taste
3 shakes Worcestershire sauce
2 cups frozen mixed vegetables optional
Put stew meat, potatoes, carrots, onions, celery, rhutabaga in layers in crock pot. Mix together diced tomatoes, chicken broth, seasoning and Worcestershire sauce and pour over. Put on high and cook 8 hours or so. If desired, about an hour before time to eat add the mixed vegetables. Good with biscuits or homemade bread.
1 lb stew meat cubed
4 potatoes cubed
4 carrots sliced in ½ inch chunks
1 medium onion chopped
1 cup celery chopped
1 small rhutabaga cubed
1 20 oz can diced tomatoes
1 can chicken broth
Salt, pepper, garlic powder to taste
3 shakes Worcestershire sauce
2 cups frozen mixed vegetables optional
Put stew meat, potatoes, carrots, onions, celery, rhutabaga in layers in crock pot. Mix together diced tomatoes, chicken broth, seasoning and Worcestershire sauce and pour over. Put on high and cook 8 hours or so. If desired, about an hour before time to eat add the mixed vegetables. Good with biscuits or homemade bread.
Lasagna
Lasagna
One recipe of meat sauce from spaghetti with meat sauce
1 lb. oven ready lasagna noodles
Mix together:
1 large container of low fat small curd cottage cheese
1 lb mozzarella shredded
½ cup parmesan cheese
Spray a 9 x 13x 2 pan with cooking spray. Ladle in a thin layer of meat sauce on the bottom. Put a layer of lasagna noodles over sauce. Add more sauce and a layer of the cheese mixture. Put a layer of noodles the opposite way from the first layer. Add more sauce and cheese. Put another layer of noodles opposite the last layer. Put the rest of the sauce and then the cheese on top. Sprinkle parmesan over the top bake in a 350 degree oven for 45 minutes to one hour or until hot, bubbly, and starting to brown.
One recipe of meat sauce from spaghetti with meat sauce
1 lb. oven ready lasagna noodles
Mix together:
1 large container of low fat small curd cottage cheese
1 lb mozzarella shredded
½ cup parmesan cheese
Spray a 9 x 13x 2 pan with cooking spray. Ladle in a thin layer of meat sauce on the bottom. Put a layer of lasagna noodles over sauce. Add more sauce and a layer of the cheese mixture. Put a layer of noodles the opposite way from the first layer. Add more sauce and cheese. Put another layer of noodles opposite the last layer. Put the rest of the sauce and then the cheese on top. Sprinkle parmesan over the top bake in a 350 degree oven for 45 minutes to one hour or until hot, bubbly, and starting to brown.
Quick Chicken Noodle Soup
Quick Chicken Noodle Soup
3 skinless, boneless chicken breast
3 cans chicken broth
8 oz. egg noodles
1 medium onion (1 cup) diced
1 cup diced Celery
3 carrots diced.
Salt, Pepper, garlic to taste
Cube chicken, add to chicken broth,add onion, celery, carrots, simmer until chicken and vegetables are done. Add noodles and cook until noodles are done.
3 skinless, boneless chicken breast
3 cans chicken broth
8 oz. egg noodles
1 medium onion (1 cup) diced
1 cup diced Celery
3 carrots diced.
Salt, Pepper, garlic to taste
Cube chicken, add to chicken broth,add onion, celery, carrots, simmer until chicken and vegetables are done. Add noodles and cook until noodles are done.
Sheppard's Pie
Sheppard’s Pie (Using leftovers)
3 cups diced roast beef
2 cups leftover gravy
2 cups frozen mixed vegetables or whatever vegetables you have on hand
1 medium onion chopped (1 cup)
3 cups leftover mashed potatoes
1 to 2 eggs
1 tbsp. butter
½ cup cheddar cheese
Melt butter in large sauce pan. Add onions and sauté until tender. Add gravy, roast beef, frozen vegetables and bring up to a boil. Heat leftover mashed potatoes in microwave until warm, add in 1 egg to make potatoes mushy if needed add other egg. Pour meat vegetable mixture into 9 x 13 pan. Put mashed potatoes over and sprinkle with cheese. Bake in 350 degree oven until hot bubbly and potatoes start to brown. Now if you don't have leftover gravy or mashed potatoes you can use gravy mix or cream soups and instant potatoes.
3 cups diced roast beef
2 cups leftover gravy
2 cups frozen mixed vegetables or whatever vegetables you have on hand
1 medium onion chopped (1 cup)
3 cups leftover mashed potatoes
1 to 2 eggs
1 tbsp. butter
½ cup cheddar cheese
Melt butter in large sauce pan. Add onions and sauté until tender. Add gravy, roast beef, frozen vegetables and bring up to a boil. Heat leftover mashed potatoes in microwave until warm, add in 1 egg to make potatoes mushy if needed add other egg. Pour meat vegetable mixture into 9 x 13 pan. Put mashed potatoes over and sprinkle with cheese. Bake in 350 degree oven until hot bubbly and potatoes start to brown. Now if you don't have leftover gravy or mashed potatoes you can use gravy mix or cream soups and instant potatoes.
Broccoli Cheese Noodle Soup
2 tbsp. butter
¾ cup small diced onion
6 cups water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt
1 – 16 to 20 oz bag chopped broccoli
1/8 tsp garlic powder
6 cups whole milk
1 lb Velveeta (cubed)
Pepper to taste
Heat butter in large soup kettle, add onion and sauté 3 minutes, add water and bouillon cubes. Bring to a boil and add noodles and salt. Cook 3 minutes uncovered and stir in broccoli, garlic and milk. Cook until noodles are done. Stir in cheese and pepper until cheese melts.
2 tbsp. butter
¾ cup small diced onion
6 cups water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt
1 – 16 to 20 oz bag chopped broccoli
1/8 tsp garlic powder
6 cups whole milk
1 lb Velveeta (cubed)
Pepper to taste
Heat butter in large soup kettle, add onion and sauté 3 minutes, add water and bouillon cubes. Bring to a boil and add noodles and salt. Cook 3 minutes uncovered and stir in broccoli, garlic and milk. Cook until noodles are done. Stir in cheese and pepper until cheese melts.
Shrimp Alfredo
Shrimp Alfredo
Linguine or spaghetti or whatever pasta you fancy for 4 servings.
12 ounce frozen shrimp ready to eat
Alfredo Sauce:
½ cup butter 2 cups milk
1 (8oz) cream cheese
6 oz. grated Parmesan Cheese
2 tsp. garlic powder
1/8 tsp. black pepper
Thaw shrimp under cold running water.
Boil water and cook pasta according to directions on package.
Melt butter in a medium, non-stick saucepan over medium heat. Add shrimp and sauté for a couple minutes, remove shrimp. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta and shrimp to serve.
Linguine or spaghetti or whatever pasta you fancy for 4 servings.
12 ounce frozen shrimp ready to eat
Alfredo Sauce:
½ cup butter 2 cups milk
1 (8oz) cream cheese
6 oz. grated Parmesan Cheese
2 tsp. garlic powder
1/8 tsp. black pepper
Thaw shrimp under cold running water.
Boil water and cook pasta according to directions on package.
Melt butter in a medium, non-stick saucepan over medium heat. Add shrimp and sauté for a couple minutes, remove shrimp. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta and shrimp to serve.
Oven Baked Chicken
Oven Baked Chicken
1 tbsp. butter or margarine
2/3 cup Original Bisquick mix
1 ½ tsp. paprika
1 ¼ tsp salt
¼ tsp. pepper
1 tsp. garlic powder
1 cut-up whole chicken (3-3 ½ pounds) or use 8 of your favorite pieces.
Heat oven to 425 degrees. Melt butter in 9x13 pan in oven until hot.
Stir together Bisquck and seasonings, coat chicken. Place skin sides down in dish (dish and butter should be hot)
Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
Betty Crocker recipe.
1 tbsp. butter or margarine
2/3 cup Original Bisquick mix
1 ½ tsp. paprika
1 ¼ tsp salt
¼ tsp. pepper
1 tsp. garlic powder
1 cut-up whole chicken (3-3 ½ pounds) or use 8 of your favorite pieces.
Heat oven to 425 degrees. Melt butter in 9x13 pan in oven until hot.
Stir together Bisquck and seasonings, coat chicken. Place skin sides down in dish (dish and butter should be hot)
Bake 35 minutes; turn chicken. Bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.
Betty Crocker recipe.
Meatloaf
Meatloaf
2 lb. ground beef
1 pkg Stove Top Stuffing
½ cup milk
½ cup Heinz 57 sauce
2 eggs
salt, pepper, garlic powder to taste
1 tbsp. horseradish
Mix milk, Heinz 57, eggs, seasonings and horseradish together. Add to ground beef and stuffing mix. Mix altogether shape into 2 loaves and put into a 9x13 cake pan. Ketsup or barbeque sauce may be spread over the top. Bake at 350 degrees for 1 to 1 ½ hours.
Use one and freeze the other after they’ve been cooked or cook only one and freeze the other to be cooked later. If frozen, take out and leave in fridge overnight before cooking.
2 lb. ground beef
1 pkg Stove Top Stuffing
½ cup milk
½ cup Heinz 57 sauce
2 eggs
salt, pepper, garlic powder to taste
1 tbsp. horseradish
Mix milk, Heinz 57, eggs, seasonings and horseradish together. Add to ground beef and stuffing mix. Mix altogether shape into 2 loaves and put into a 9x13 cake pan. Ketsup or barbeque sauce may be spread over the top. Bake at 350 degrees for 1 to 1 ½ hours.
Use one and freeze the other after they’ve been cooked or cook only one and freeze the other to be cooked later. If frozen, take out and leave in fridge overnight before cooking.
Bubbleup Pizza recipe
Bubble up Pizza
2 cans biscuits (the cheap small ones not the Grands)
1 - jar spaghetti or pizza sauce
pepperoni slices cut in half
browned sausage (diced up fairly small)
cooked steak diced up fairly small
chopped peppers (green, red, yellow doesn't matter)
chopped onion
Mozzerella cheese grated
mushrooms (canned or fresh)
any other item you like on pizza, could have canadian bacon, pineapple or what ever.
Take biscuits and cut into fourths. Put in bowl add about 2 cups sauce. If using green peppers and onions put in bowl add a little dab water and put into microwave and cook til soft, drain. Add to bowl. Add any other ingredients you like on pizza. mix all together, add a couple cups of grated mozzerella or what ever cheese you have. Bake 45 minute to an hour or until the biscuits are done. Snick one out of the middle and see if it is cooked all the way through. Add a little more cheese over top and pop back into the oven til cheese melts.
2 cans biscuits (the cheap small ones not the Grands)
1 - jar spaghetti or pizza sauce
pepperoni slices cut in half
browned sausage (diced up fairly small)
cooked steak diced up fairly small
chopped peppers (green, red, yellow doesn't matter)
chopped onion
Mozzerella cheese grated
mushrooms (canned or fresh)
any other item you like on pizza, could have canadian bacon, pineapple or what ever.
Take biscuits and cut into fourths. Put in bowl add about 2 cups sauce. If using green peppers and onions put in bowl add a little dab water and put into microwave and cook til soft, drain. Add to bowl. Add any other ingredients you like on pizza. mix all together, add a couple cups of grated mozzerella or what ever cheese you have. Bake 45 minute to an hour or until the biscuits are done. Snick one out of the middle and see if it is cooked all the way through. Add a little more cheese over top and pop back into the oven til cheese melts.
October Menu
October 15th, wow this month is about gone. I still haven't figured out how to get the stuff I've typed up already to go to the page so I'm just going to start typing everything in.
October Menu:
1. Tatertot Casserole (Make an extra casserole and freeze for later)
2. Chili with Cornbread (Make a double batch of chili and freeze for another meal)
3. Grilled Chicken Breast Salad
4. Roast Turkey breast, mashed potatoes/gravy, california veggies/cheese sauce. (use leftover
turkey for pot pie)
5. Venison Stirfry/vegetables and white or wild rice
6. Pork Roast, mashed potatoes/gravy, baked squash, (Use leftover pork for enchilada's)
7. Mock Chow Mein, Lettuce salad
8. Boiled ham dinner/Potato,Carrots, Onions, Cabbage (leftover ham for Au gratin Potatoes)
9. Breakfast for Supper - Pancakes/bacon or sausage/eggs/ syrup or apple syrup)
10. Pork chops/gravy, boiled potatoes, green beans
11. Forgotten Chicken, corn
12. Pork and Onion Enchiladas
13. Spaghetti/meat sauce ( make extra sauce for lasagna or spaghetti)
14. Red beans/rice/sausage
15. Turkey Pot Pie/biscuits (Use the leftover turkey)
16. Fried Fish/Fried Potatoes/ Coleslaw
17. Bubbleup Pizza
18. Meatloaf/baked potato/california veggies
19. Oven Baked Chicken/ Mashed Potatoes/ brussel sprouts
20. Ham Au gratin Potatoes (box), Lettuce salad, Peas
21. Beef Roast, Roast Potatoes, onions, carrots. (leftover roast for sheppard's pie)
22. Shrimp Alfredo
23. Fried Venison, boiled potatoes
24. Broccoli cheese noodle soup/ fresh bread
25. Sheppard's Pie (leftover roast beef)
26. Easy Chicken Noodle Soup
27. Lasagna, garlic bread, lettuce salad
28. Hamburgers (grilled or broiled), french fries or baked potato, salad
29. Crockpot stew
30. Sloppy jo on bun/ chips. Make double batch and freeze half
31. Wild rice soup
Remember these are ideas, not carved in stone, if your family doesn't like something try something else. Just try and make it home cooke because I feel this is much more healthy for a person.
October Menu:
1. Tatertot Casserole (Make an extra casserole and freeze for later)
2. Chili with Cornbread (Make a double batch of chili and freeze for another meal)
3. Grilled Chicken Breast Salad
4. Roast Turkey breast, mashed potatoes/gravy, california veggies/cheese sauce. (use leftover
turkey for pot pie)
5. Venison Stirfry/vegetables and white or wild rice
6. Pork Roast, mashed potatoes/gravy, baked squash, (Use leftover pork for enchilada's)
7. Mock Chow Mein, Lettuce salad
8. Boiled ham dinner/Potato,Carrots, Onions, Cabbage (leftover ham for Au gratin Potatoes)
9. Breakfast for Supper - Pancakes/bacon or sausage/eggs/ syrup or apple syrup)
10. Pork chops/gravy, boiled potatoes, green beans
11. Forgotten Chicken, corn
12. Pork and Onion Enchiladas
13. Spaghetti/meat sauce ( make extra sauce for lasagna or spaghetti)
14. Red beans/rice/sausage
15. Turkey Pot Pie/biscuits (Use the leftover turkey)
16. Fried Fish/Fried Potatoes/ Coleslaw
17. Bubbleup Pizza
18. Meatloaf/baked potato/california veggies
19. Oven Baked Chicken/ Mashed Potatoes/ brussel sprouts
20. Ham Au gratin Potatoes (box), Lettuce salad, Peas
21. Beef Roast, Roast Potatoes, onions, carrots. (leftover roast for sheppard's pie)
22. Shrimp Alfredo
23. Fried Venison, boiled potatoes
24. Broccoli cheese noodle soup/ fresh bread
25. Sheppard's Pie (leftover roast beef)
26. Easy Chicken Noodle Soup
27. Lasagna, garlic bread, lettuce salad
28. Hamburgers (grilled or broiled), french fries or baked potato, salad
29. Crockpot stew
30. Sloppy jo on bun/ chips. Make double batch and freeze half
31. Wild rice soup
Remember these are ideas, not carved in stone, if your family doesn't like something try something else. Just try and make it home cooke because I feel this is much more healthy for a person.
Sunday, October 4, 2009
Well, here it is October 4 and I haven't put anything on the blog since I set it up. I do have some things to put on. I've done an October menu now all I have to do is figure out how to put it on the blog. I've also got all the recipes done for the month.
The last week has been a nasty rainy week. We really haven't got much rain just that it is nasty and turned pretty cold. I've had the wood fire going because the house is chilly and then pretty soon the house is like a sauna.
It was opening weekend of duck and goose hunting. The guys didn't have the best year. They still like to hunt those ducks tho. I can't see where sitting out in the cold and rainy weather looking for a duck would be any fun. Especially, since I don't think duck meat is worth eating.
Joe was out bow hunting last night. He saw a couple deer but didn't take a shot at them. He will be back for opening of firearms season. Adam was out last night but the deer that was coming to him got scared away when someone drove down the road. Adam will be back every chance he can make it.
Belle's puppies are really growing. She had nine of them. I am thinking of keeping one that looks like Tippy. I had to put Tippy down 3 weeks ago. That was a very sad day. He has been with us for a very long time. I started feeding puppy chow to them on Friday. They have learned to eat from a dish pretty fast. I blend the puppy chow with warm water so they don't have to chew right now. What they don't eat Belle licks the pan clean.
Tomorrow, I go and have some surgery on my varicose veins. Hopefully, they will stop hurting. I will be laid up for a couple of days. Maybe I will try and stretch it out for the week.
Hope everyone is in good health. Take care, Gma Julie
The last week has been a nasty rainy week. We really haven't got much rain just that it is nasty and turned pretty cold. I've had the wood fire going because the house is chilly and then pretty soon the house is like a sauna.
It was opening weekend of duck and goose hunting. The guys didn't have the best year. They still like to hunt those ducks tho. I can't see where sitting out in the cold and rainy weather looking for a duck would be any fun. Especially, since I don't think duck meat is worth eating.
Joe was out bow hunting last night. He saw a couple deer but didn't take a shot at them. He will be back for opening of firearms season. Adam was out last night but the deer that was coming to him got scared away when someone drove down the road. Adam will be back every chance he can make it.
Belle's puppies are really growing. She had nine of them. I am thinking of keeping one that looks like Tippy. I had to put Tippy down 3 weeks ago. That was a very sad day. He has been with us for a very long time. I started feeding puppy chow to them on Friday. They have learned to eat from a dish pretty fast. I blend the puppy chow with warm water so they don't have to chew right now. What they don't eat Belle licks the pan clean.
Tomorrow, I go and have some surgery on my varicose veins. Hopefully, they will stop hurting. I will be laid up for a couple of days. Maybe I will try and stretch it out for the week.
Hope everyone is in good health. Take care, Gma Julie
Saturday, September 26, 2009
Why a blog?
I'm starting this for my family, grandkids, nieces, nephews, friends, and anyone else. I think home cooking from scratch keeps a person more healthy and if you have kids it's one way to interact with them. My recipes will be in all range levels of skill but the directions should be easy enough that anyone can do them. Mostly I cook from scratch but I do have a few box mixes that I add to for the nights when I'm too busy to cook a big dinner. Also, there will be some recipes you can double and put half in the freezer for another meal. I will try to put some pictures of the recipes completed but as most of you know my photo and computer skills are lacking in alot of ways. This blog will be a work in progress as I don't know what the heck I'm doing. So today I'm starting with this and I will be adding to it for a while before I tell any of you about it. Then when I do tell you I hope to have enough stuff done ahead so that each day is a new recipe to go along with a monthly menu.
I'm hoping maybe my grandkids, nieces, nephews will keep in contact with me a little more through this blog.
Will my recipes be figure friendly? Probably not on alot of them but there will be some. I do believe in butter and not margerine.
Love you, Gramma Julie
I'm hoping maybe my grandkids, nieces, nephews will keep in contact with me a little more through this blog.
Will my recipes be figure friendly? Probably not on alot of them but there will be some. I do believe in butter and not margerine.
Love you, Gramma Julie
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