Friday, April 20, 2018

Chimichurri Fish Tacos #FishFridayFoodies

We are sharing Latin American Fish/Seafood recipes today under the direction of  my friend, Karen of Karen's Kitchen Stories.  This is Fish Friday Foodies.

A couple of years ago, I asked some of my blogging friends to join me on my quest to add more fish and seafood to my diet.  I started this group and asked them to join me blogging a recipe on the 3rd Friday of each month.  The response was immediate and overwhelming.  Not only did they join but they volunteered to choose themes and host each month as well.  One of them even created the great graphic that you see above.

It is a wonderful group and every month I pat myself on the back for thinking of it and for offering it out to my blogging community.  They are some of the nicest and supportive people I have had the pleasure of meeting.

Of course, most of them I only know virtually, but a couple of them I have actually had the opportunity to meet in person and they have been everything I knew they would be.  We love having new members. If you are a blogger and would like to join us, just leave a comment below with your blog url and I will be happy to add you to the mix.

Chimichurri sauce is a raw sauce that originates from Argentina.  It is wonderful on grilled chicken and even steaks.  It is also amazing on fish as I discovered when I made these Seafood Skewers with Chimichurri a couple of years ago.  When I saw this month's theme I knew I wanted to revisit this sauce again.

I decided to go with Fish Tacos because Tacos=Latin America in my mind.  Most Chimichurri includes citrus juice and/or vinegar.  I did not add it this time because I wanted to marinate my fish in the sauce and I didn't want it to start cooking from the acid in the juice or vinegar.

Chimichurri normally uses Flat Leaf Parsley.  For today's version I used regular, curly parsley and added some cilantro.  You can use any white fish that you prefer. I had some Mahi Mahi in the freezer so I pulled that out.  I covered it with the Chimichurri while it was still frozen and allowed it to thaw in the marinade.

Once thawed it cooked quickly on a hot grill pan for about 5 minutes per side.

While the fish grilled, I warmed up corn tortillas in a dry cast iron skillet until they browned lightly and were warmed through.  Wrap them in a linen towel as they come out of the skillet to keep them warm.

I made a tartar sauce using Avocado Mayo, Lime Juice and Diced Jalapenos.

I tossed the tartar sauce with some shredded cabbage.

When the fish was done cooking, I broke it into chunks and placed it on the warmed tortillas.  Spooned some of the Chimichurri marinade onto each one and then garnished them with the slaw and avocado slices.

Once I started cooking, the entire meal was ready in less than 20 minutes.  They were so delicious!!! 

We had been out running errands during the day and almost went out for Mexican instead of heading home to prepare dinner.  I remembered that I wanted to make these tacos and suggested we go home instead.  I am so happy I did. 

These tacos were amazing, much better than we would have gotten at a restaurant.  Frank made us up some of his Fantastic Margaritas and we had an amazing meal that would have cost us $50 had the two of us eaten out.

You will find the links for other Latin American Fish/Seafood Recipes at the bottom of this link just in time to help you plan your Cinco de Mayo Fiesta!!

Chimichurri Fish Tacos

12 oz. Mahi Mahi (or other white fish) fillets
1 small bunch parsley
1/2 bunch cilantro 
3 cloves garlic
1/4 t. cumin
dash of crushed red pepper
1/4 c. olive oil
salt and pepper to taste
6 corn tortillas
1 c. shredded cabbage
1/3 c. avocado mayo
1 T. diced, pickled jalapenos
1 t. juice from pickled jalapenos
1 t. lime juice
avocado slices, if desired

Place the parsley, cilantro, garlic, cumin and crushed red pepper in the bowl of a food processor and pulse a couple of times.  Add the olive oil and puree to desired consistency.  Taste and season with salt and pepper as needed.

Place the fish into a shallow dish and cover with the Chimichurri.  Place in the refrigerator for up to 8 hrs., until ready to cook.

Spray a grill pan with cooking spray and heat over high heat.  When the pan is hot, remove the fillets from the Chimichurri allowing some to remain on the fillets and reserving the remaining marinade.  Place the fish fillets onto the grill pan and cook for about 4-5 minutes per side, depending on the thickness of the fillets.  The fish should flip easily, if it sticks to the pan, let it cook a few minutes longer.

Heat the corn tortillas by placing a dry cast iron skillet over high heat.  Add the tortillas, one at a time and cook for about 30 seconds per side, until light brown spots appear.  Wrap in a linen towel as they are done cooking to keep warm.

Combine the mayo, jalapenos, pickling juice and lime juice in a small container.  Pour over the shredded cabbage and toss to combine.  (This can be made ahead and refrigerated until ready to serve).

When the fish is cooked, break into chunks and divide between the tortillas.  Top with the reserved Chimichurri.  Divide the slaw between the tacos and garnish with avocado slices, if desired. Print Recipe

More Lovely Latin American Fish and Seafood

Thursday, April 19, 2018

Orange Blossom Bundt Cake #BundtBakers

I am happy to be hosting Bundt Bakers this month.  I chose the theme Flowers because I, for one, am sick to death of the April Showers and more than ready for some May Flowers.

I asked the others in the group to bake a cake that celebrated Spring.  I suggested Rose Water or Lavender in the batter.  Or perhaps decorating with candied or sugared flowers.  I would even accept a Bundt that was made in a flower shaped pan.  No hard and set rules, only a theme to help us create a Springtime cake just in time for our readers to prepare for Mother's Day.

You will find links to all of their recipes at the bottom of this post.  I can't wait to see what they made.  They are such a creative group.

One of my blogging friends, Karen of Karen's Kitchen Stories, had recently hosted a giveaway from Nielsen-Massey and I was the lucky winner.  I received a bottle of their Vanilla Bean Paste.  I knew when it arrived that it was going to be used in whatever I created for this event.

I also was in possession or some Rosewater, Lavender and Orange Blossom extracts which is one of the reasons I chose this theme.

I found a wonderful recipe that included both the Orange Blossom Water and the Vanilla Bean Paste. Unfortunately when I went back to link to it for this post, the owner has since marked it as private and I am unable to get back into the site.  The name of the blog is How to be a Housewife.

If  you don't have vanilla bean paste you can use pure vanilla extract but I would recommend that you get some of this paste when you are able.  It really elevates the flavor to the next level.  Of course, that is only my personal opinion but it is 100% honest and I think you will agree.

This cake was very delicious.  Not too sweet with a citrusy glaze instead of frosting which makes me very happy.  I took this over to our friends, the Benda's, when we were invited over for dinner.  It was a huge hit.

This is not a light and fluffy cake but dense, like a pound cake with a moist crumb.  I served it plain but it would also be nice with a dollop of orange scented whipped cream.

Orange Blossom Bundt Cake
adapted from How to be a Housewife

3 c. flour
1 1/2 t. baking powder
1 t. baking soda
pinch of salt
2 sticks butter, room temperature
1 1/2 c. sugar
1 T. orange blossom water
1 T. vanilla bean paste
6 eggs, room temperature
1 c. Greek yogurt
zest and juice of 1 orange
2 c. confectioners sugar

In small bowl combine the flour, baking powder, baking soda and salt.

In large bowl of stand mixer, fitted with paddle attachment, cream together the butter and sugar until light and fluffy.  Mix in the orange blossom water and the vanilla bean paste.  Add the eggs, one at a time, beating well after each.

With the mixer on low speed add one third of the flour mixture until incorporated.  Mix in 1/2 c. of the yogurt. Follow this with another third of the flour, the remaining yogurt and the final third of the flour.  Once incorporated, increase speed and beat about 2 minutes, until well blended.

Spread into a bundt pan that has been treated with baking spray.  Bake in a preheated 350* oven for 50-60 minutes, until a skewer inserted removes cleanly.

Let cool in pan on a cooling rack for 15 minutes before turning out of the pan onto the cooling rack to cool completely.

Combine the confectioners sugar and orange zest in a bowl.  Stir in a 1/4 c. of orange juice, add remaining orange juice, 1 tablespoon at a time until glaze is desired consistency.  You may not use all the juice.  If you do use all the juice and the glaze is still to thick add water, 1 tablespoon at a time until it is the consistency desired.

Place cooled cake on rack over a parchment lined baking sheet.  Pour glaze over the cake.  Remove cake to serving platter.  Print Recipe

Let's Take a Look at the other Flower Inspired Bundts


#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Wednesday, April 18, 2018

Strawberry Shortcake Parfaits #FantasticalFoodFight

Put em up....Put em up.....this being said in my best Cowardly Lion voice.  

That's because I'm getting ready for a fight.  Not to worry though, this is a friendly fight.  We call it the Fantastical Food Fight.  No, we don't hurl food at each other.  Although that could be fun too.

We fight by taking the theme provided by our leader, Sarah of Fantastical Sharing of Recipes, and pit our recipe against those the others are sharing.  It is a ton of fun.  You can join us by signing up here.

Image result for strawberry shortcake characters

Our theme this month is Strawberry Shortcake.  No, not the character, whose image I found on Bing Images.

We are talking the dessert that is the epitome of Spring.  Each Spring, cooks around the world get excited to be able to enjoy local, fresh strawberries.  I personally think that Michigan strawberries, while not as big and beautiful as some from other States, are the best.  They are sweet and juicy and oh so delicious.  They are also not available until June.

This fight was looming and I wanted to make these individual Strawberry Shortcake Parfaits as our dessert for Easter.  Our Easter dinner always represents Spring, the season of rebirth, as we celebrate the rebirth of our Lord and Savior.

Strawberry Shortcake was the perfect dessert to serve even though I had to use California Strawberries instead of Michigan Strawberries.  So enough about the Strawberries.  Let's get on to the "shortcake".

Shortcake is defined as a sweet cake or biscuit.  You have those that insist on using biscuits as I did in this delicious Mixed Berry Shortcake.  Some use sponge cake, which is delicious, like these Strawberry Almond Sponge Cakes.

There are also many ways to serve your desired Strawberry Shortcake.  They can be individual like these that I'm sharing today or they can be made for a crowd.

This Strawberry Almond Torte is my husband's favorite form of Strawberry Shortcake.  This Strawberry Roll, contains all your favorite Strawberry Shortcake ingredients and makes a neat presentation.

You get the idea.  What Strawberry Shortcake requires is Strawberries and some kind of sweet cake or biscuit, which can also be cookies as we call them in the USA.  It usually contains some cream, whether it be whipped, frozen or a little of both.

These fun Strawberry Shortcake Parfaits contain all those elements.  Layers of cookie crumbs, pudding, strawberries and whipped cream combine to make a perfect ending to your dinner or to enjoy as a snack in the evening.  

They also make a pretty tasty breakfast....not that I would eat dessert for least not that I will admit LOL.

This is great to make when you are having company for dinner.  They hold up well in the refrigerator for a couple of days.  I would just wait to add the cookie garnish until you are ready to serve.

You will find links to all the other fighter's recipes below mine.  I think mine is a KO for sure.

Strawberry Shortcake Parfaits
makes 6 individual or 1 large Parfait

1 box Vanilla Wafer Cookies, 6 set aside and the remaining coarsely crumbled
1 (6 serving size) pkg Instant Vanilla Pudding, prepared per package directions
1 qt. strawberries, hulled and sliced
1 pint heavy (whipping) cream

Line up 6 individual parfait dishes.  I used stemless wine glasses.  Place a layer of cookie crumbs in the bottom of each.  Add a layer of strawberries.  Top each with 1/4 cup of the pudding.  Add another layer of cookies and strawberries and sprinkle with any cookie crumbs still remaining.  

Place the whipping cream into a chilled bowl from a stand mixer, fitted with the whisk attachment.  Beat at low speed.  Increase the speed gradually as the cream thickens until it is whipped, light and fluffy.  Fold the remaining pudding into the whipped cream.  Divide between each of the six parfaits.  Cover and refrigerate until ready to serve.  Garnish each parfait with one of the reserved cookies.  Print Recipe

More Strawberry Shortcakes

Tuesday, April 17, 2018

Rustic Shrimp Cocktail #KitchenMatrixCookingProject

A few friends and I are cooking our way through the Kitchen Matrix Cooking Project, a cookbook written by Mark Bittman.

It is really more of a guide than a cookbook.  This suits me perfectly because that is how I look at all cookbooks. This one just happens to be written as such.

Bittman believes, and I agree, that once you have the basics of a recipe the rest is all personal preference.  Mix and match as you please.  Don't like an ingredient?  Leave it out.  Love an ingredient that isn't mentioned?  Add it.  Bittman invites you to step out of the box and think creatively.  He doesn't use too many measurements.  He might call for garlic but it is up to you how much garlic you use, if any at all.

We have been cooking from the book for several months now and we post each Tuesday.  This is the first recipe that I have made where I have stuck pretty true to what Bittman wrote.  Of course, it's easy when the recipes are written so that you add most ingredients "to taste".

This recipe is inspired by the Section, Shrimp + 12 Ways. I decided to make the Rustic Shrimp Cocktail.  Who knew that you could elevate a simple, classic appetizer to a whole new level simply by changing the cooking method and creating an easy peasy sauce!!

Large shrimp and cherry tomatoes are tossed with olive oil, salt and pepper and then roasted at a high heat for 10 minutes.

When they come out of the oven, arrange the shrimp onto a platter.  Roughly crush the tomatoes with a fork, stir in some olive oil, lemon and seasonings and you are ready to go.  Served warm instead of chilled this dish is perfect for sharing with friends.  

By the time you are done making cocktails or pouring wine the shrimp are on the table ready to be served.  I poured a bottle of Picpoul de Pinet to pair with this dish.  You can read more about that pairing and the adventures involved in finding the wine on Saturday when I gather with my friends over at The French Winophiles.

Meanwhile, here are the other shrimp dishes being paired today by those of us joining my friend, Cam of Culinary Adventures with Camilla.  We would love if you would join us on this adventure. Cam explains it all here.

Rustic Shrimp Cocktail
inspired by The Kitchen Matrix Cookbook

2 lbs. raw shrimp, peeled and deveined, tail left intact 
1 pint cherry tomatoes
1/2 c. olive oil
salt and pepper to taste
2 T. extra virgin olive oil
1 T. lemon juice
1 t. Worcestershire
1/2 T. Horseradish
2 or 3 shakes of Tabasco Sauce

Toss the shrimp and tomatoes with the 1/2 c. olive oil, salt and pepper.  Spread onto a baking sheet and roast in a preheated 500* oven for 10-12 minutes, until the shrimp are pink and the tomatoes start to burst.

Remove the Shrimp to a platter and the tomatoes to a small bowl.  Using a fork, coarsely smash the tomatoes, add the evoo, lemon juice, Worcestershire, Horseradish and Tabasco.  Stir to combine, place into a serving bowl and pass along with the Shrimp.  Print Recipe

Monday, April 16, 2018

Mississippi Roast #SRCReunion

We are having a Secret Recipe Club Reunion!!!   I am so excited.  This group, led by Sarah of Fantastical Sharing of Recipes, was the first cooking group I joined as a blogger.

My regular readers know that I now belong to a plethora of groups and even administer Fish Friday Foodies and Soup Saturday Swappers.

I join groups not only for cooking inspiration but for the camaraderie and support offered by the members.  I have so many people that I consider friends now even though we haven't yet met face to face.

I also have several that I have had the pleasure of meeting in person and they are as wonderful in real life as they are in virtual reality.

One of the most fun members of this group, Sally of Bewitching Kitchen, is my secret assignment this month.  Sally belongs to several of the same cooking groups and always adds fun to the events.  She is witty, clever, smart and amazingly creative.   All of these attributes are evident each day in her blogposts.

The only problem with being assigned Sally's blog was trying to choose a recipe.  Her recipe index has over 40 categories from which to choose.

This Roasted Beet Hummus caught my eye right away.  I love beets.  What a great idea to use them as the main ingredient in hummus.

These Mini Frittatas would be perfect to serve up for a Mother's Day Brunch, as would this Greens, Grapefruit and Shrimp Salad.  And for dessert?  How about this drool worthy Opera Cake.

I spent a lot of time perusing recipes.  I finally decided that I needed to concentrate on a main course meal that I could add to my Weekly Menu.  I went to the Beef section and found this interesting recipe for Mississippi Roast.  Sally told of how she first saw this recipe on The Chew and disregarded it because it did not sound appealing to her.  Then, one of her blogging friends made the recipe and loved it.  This convinced Sally to make her version and she, too, loved it.  That, along with the fact that this was an easy peasy slow cooker recipe that I knew could be turned into at least two meals for the week, convinced me.

I, of course, made my own adaptations.   I started with a bone in roast because that was what I had in the freezer.  

Other than searing the meat, this is as easy as it gets.  Dump everything into the slow cooker and walk away.  The other adaptations are, again, based on what I had in my cupboards and refrigerator. Olive oil for the grapeseed oil, Miracle whip instead of Mayo. Oh yeah, and I added garlic because, I always add garlic.

I went out and spent the day running errands. When I came home, the house smelled amazing.  I put some potatoes on to boil while I shredded the roast, removing all the bones, fat and gristle.  Returned the meat to the juice in the slow cooker to stay warm while I mashed the potatoes and heated some peas and dinner was served.

It was tender, juicy and delicious.  If you use a boneless roast you could shred it right in the slow cooker.  You would still have to remove any large pieces of fat or gristle.  That is just the nature of pot roasts and why, after being braised, they are so amazingly delicious.

The leftovers were served a couple of nights later in these scrumptious Ranch BBQ Beef Sandwiches.

Thanks Sarah for arranging this reunion.  I have missed everyone. Thanks to Sally for having such an awesome blog with hundreds of recipes from which I could choose.  Make sure you stop by and see what all the others found while sneaking around their assignment.  You will find links at the bottom of this post.

Mississippi Roast
slightly adapted from Bewitching Kitchen

1 chuck roast (3-4 lbs)
salt and pepper, to taste
2 T. olive oil
3 T. butter, divided into 3 pats
8 jarred pepperoncini peppers
2 T. Miracle Whip
2 t. apple cider vinegar
1 T. chopped fresh dill
1/4 t. sweet paprika
2 cloves garlic, minced

Make sure the roast is patted dry and then season with salt and pepper.  Heat the olive oil in a large skillet over high heat until shimmering.  Add the roast and sear until golden brown, about 4-5 minutes per side.  Remove from skillet and place into the crock of a slow cooker.

Combine the Miracle Whip, vinegar, dill, paprika and garlic.  Pour over the roast.  Add the peppers, and the pats of butter. Cook on low setting for 6-8 hrs.

Remove the roast to a cutting board.  It will be falling apart.  Using forks, remove and discard any bones, gristle and large chunks of fat.  Shred the meat and return to the crockpot to rewarm in the juices.  Print Recipe

Let's see what the others have made

Saturday, April 14, 2018

A Taste of Navarra Spain #WinePW

This month our wine pairing weekend group has been invited to visit Navarra, Spain by Gwendolyn of Wine Predator.

To help us on this journey we were each provided with samples of Navarra wine, graciously donated by Susannah & April of Navarra Wine.  While I appreciate receiving samples, you can rest assured that all opinions written in this blog are exclusively my own and I have received no monetary compensation for this post.

I was not familiar with Navarra wines at all.  I'm not really familiar with Spanish wines, other than an occasional Rioja.  I learned quite a bit from Gwen's Invitation Post.  I also did some exploring on my own after receiving the wines.

See the source image

This image from Bing shows Navarra in red.  It borders France and the wines are influenced by this proximity.

The first bottle that I opened was a Chardonnay from Bodega Otazu.  Bodega Otazu is described as magical being set in a forest.  I served it up with Chicken sautéed with mushrooms in a lemon/white wine sauce and some Spring Pea Pasta.

This Chardonnay pours a beautiful golden hue and has herbaceous notes mildly tamed by oak.  I used it in my dish and enjoyed a glass as I cooked.  It was wonderful by itself.  When paired with my meal, it took on a sweetness that hadn't been noticeable on it's own.  I think it was a good pairing but it is not the one I chose to showcase for today's event.

For today's event I wanted to pair a Spanish Wine with Spanish Food.  I specifically was looking for a dish that would pair well with the bottle of Vendimmio Selecionada (Selected Harvest) from Garcia Burgos.  I was unable to determine which grapes were used in this bottling.  This bottle was not sent as a sample. I had purchased this bottle prior to finding out that we would be receiving samples for this event.  

I went searching for Spanish foods and came across a blog called Spain Recipes.  This blog had a section all about the food and wine found in Navarra as well as the rest of the Country.  

I drooled over the pages and was excited when I found this recipe for Croquetas de Jamon (Ham Croquettes).  I had the last of the Easter ham in the refrigerator and this was the perfect way to use it.

This is not a difficult recipe but it is a time consuming recipe.  You start off making a Béchamel Sauce.  There's that French influence again.  To this you add some minced ham.  I simply placed the leftover ham into the food processor and pulsed it a couple of times.

This mixture needs to refrigerate overnight.  I had gotten this far in the recipe and it was chilling as needed when I got a text from my friend, Linda, asking if we were still on for the following evening.  We had been out to dinner with them the week prior and had returned to our house for after dinner drinks.  I looked at Frank and asked "Do we have plans with the Bendas tomorrow?"  He said he vaguely remembered something being said.

I had to contact Linda and confess that I needed to be refreshed.  She laughingly told me that we were invited to their house for dinner.  Knowing that I needed to make these croquettes, I asked if I could bring the appetizer and a bottle of wine for pairing.  She was happy to allow this.

This brought me to the next step of the recipe.  In the morning, I took the ham mixture from the refrigerator and shaped them into walnut size pieces.  Once the pieces are shaped and coated in bread crumbs they need to go back in the refrigerator for at least a couple of hours.  This is the way I transported them, waiting to fry them until right before serving.  

It only took minutes to fry them a crisp golden brown while Frank opened the wine from Navarra and Linda pulled out this adorable platter on which to serve the croquetas.

The wine pours a lovely deep garnet.  It is dry and smooth.  It paired wonderfully with these croquetas and paired equally as well with the amazing pot roast that Linda served for dinner.

I am now very anxious to open the bottle of  Castillo Monjardin Temperanillo that was gifted to me by our sponsor.  I will post more on that tasting when it occurs.

In the meantime, treat yourself and take the time to make these appetizers.  Open up a bottle of wine from Navarra, sit back and luxuriate in the creamy goodness surrounded by a crunchy crust that brings out the fruity smoothness of the wine.

You will find links to the other food and wine pairings featuring Navarra wines at the bottom of this post.  Please join us this afternoon at 11 AM ET as we discuss our pairings and our thoughts on Twitter by following #winePW.

Croquetas de Jamon
slightly adapted from Spain Recipes

4 T. butter
3 T. flour
1 1/2 c. milk, I used 2%
3 oz. cooked ham, minced
2 eggs
2 T. seasoned dry bread crumbs
Canola oil

Melt the butter in a saucepan over med high heat.  Add the flour. Cook and stir for about 2 minutes, until the flour is golden brown and nutty smelling.

Gradually whisk in the milk,  cooking and stirring until smooth and thickened, about 5 minutes.  Add the ham and stir to combine.  Spread into a pie plate or baking pan that has been coated with cooking spray.  Refrigerate overnight.

Remove ham mixture from refrigerator and using two spoons shape it into walnut sized croquettes. Set aside.

Place the eggs into a shallow bowl and lightly mix with a fork.  Pour the bread crumbs into a second shallow bowl.  Coat each of the croquettes by rolling first in breadcrumbs, then dipping into the egg and rerolling in the breadcrumbs.  Place onto a plate and refrigerate for at least 2 hrs.

Heat 2" of oil in a deep, heavy pot.  I like using my dutch oven to prevent splatters.  When the oil is shimmering add the chilled croquettes in batches.  Using a slotted spoon, cook and turn until browned and crisp all over.  Remove to a paper towel lined plate to drain.  Serve immediately.  Print Recipe

More Navarra Wine Pairings

Friday, April 13, 2018

Stuck at a Standstill and The Weekly Menu

It occurs to me, as I sit down to make my Weekly Menu, that I am in the exact same position as last week when I sat down to make my Weekly Menu.

See the source image
Image from Bing

There are some slight changes.  The back room is completely gutted now, down to the studs and the deck onto which it was built.

And a large change....when taking down the walls and ceiling, Frank discovered a hole in the roof, mushy framework and black mold by the chimney.  We have no idea how much time or money that is going to set us back :(  I feel like I'm on one of those HGTV shows, when given the bad news that your renovation is going to cost more than anticipated.

Yep. That is daylight you see coming through our roof on the left and the water damage and black mold it created on the right.

AND.....this weather has been crazy...snow, rain, freezing temps.  Until yesterday.  Yesterday there was frost on the ground in the morning and it was in the 70's in the afternoon.  Just a little tease from Mother Nature.  Today is pleasant as well however we have winter storm warnings for this weekend.

See the source image
Image from Bing

So, of course, our builder was unable to stay on schedule with his last job.  He thought he would be staring on our project on Tuesday.  Last night he phoned and said he believed the other job should be done this afternoon and that will allow him to stop by with the roofing guy and figure out how to handle that problem.

Whenever that is resolved he will be able to start on building the outer walls that are being replaced.  Sigh.......

Frank has agreed to store the car outside of the garage so that, today, we can move all the stuff in the dining area into the garage and I can get some semblance of order back.  That will make me feel a little bit more in control.

It is too difficult to have 4 dogs that are shedding like crazy and to not be able to get a vacuum or broom into the areas that need it.  I could handle it for a couple of weeks but now it looks like this is going to be a month long project.

Here's the bright side.....
  • We have a nice, attached garage in which to move all the stuff. 
  • We are in a position to make any repairs needed and still continue with this project as planned. 
  • The fireplace is in and can be picked up today.  
  • We sold our truck. (We'll ignore the fact that the new car isn't ready yet and we are down to one vehicle for the time being)
  • Frank has decided to hire a contractor to lay the flooring. 
  • The builder should be here for the duration now.
Here is what else is going on in our lives this week:
  • Melody is coming over after school and spending the weekend with us.
  • Tonight we will be attending an appreciation dinner at church.
  • Tomorrow we will spend the day attending a training session for another project we have going.
  • Sunday there is a bluegrass concert at our church.
  • Wednesday morning we have a meeting here at the house regarding the project referred to above.  (I can't wait until I can share it with you).
  • Thursday night I have practice with my Great Niece, Abby, for her Confirmation.
  • Friday night we celebrate Confirmation.
And.....we gotta eat!!!  Here's the Weekly Menu......

Whole Chicken in the Crockpot
Mashed Potatoes
Steamed Broccoli

Chicken Pot Pie

Spaghetti with Meat Sauce

Carry out at Aunt Irene's

Baked Pork Chops
Barley and Apple Salad


Out for dinner following Confirmation