Category Archives: Homemaking

Recipe Round-Up ~ Summer Salads ~ Applesauce-Raspberry Jello

 Applesauce-Raspberry Jello

1 – 3oz. pkg. raspberry jello
1   cup hot water
1 – 10oz. pkg. frozen raspberries
1 – Cup applesauce
1 – Cup sour cream
1 – Cup miniature marshmallows

Dissolve Jello in hot water. Add frozen raspberries and blend carefully. Add applesauce. Pour into 9-inch square pan. Chill until set. Combine sour cream and marshmallows and spread over top of set Jello. Cover and Chill. Serves 6-8. I have doubled this recipe and put it in a 9 x 13 pan. Refreshingly cool salad!

Now for more great salad recipes head on over to Violet’s at Promptings.

Works For Me ~ Goodwill

Anyone who knows me knows that I am a bargain hunter. Goodwill in Washington (not California!) has been a very good shopping friend of mine. I have found countless treasures there. Today I’m sharing one of my daughters prom dresses that I purchased at Goodwill for $7.  She’s the one in the metallic grey dress. Now some kids probably wouldn’t do this but she bragged about the cost and where the dress came from to all her friends. The necklace and earrings that she purchased cost more than the dress! When I wanted to give up shopping at Goodwill for lent Katie exclaimed, “Now what good would that do?” So y’all shopping at Goodwill works for me, it might work for you, too.

 

Just yesterday my daughter and I went to Goodwill and I found all 7 of the Chronicles of Narnia books for $1.49 each. They are the Full-Color Collector’s Edition. So Goodwill works for me for clothes, books, housewares, purses, etc. etc.

Now go on over to Rocks in My Dryer to see more handy dandy tips!

June Recipe Round-Up ~ Desserts ~ Praline Brie

 Praline Brie ~ serves six

Ingredients:
1 – 8 inch wheel of brie cheese
2 – tablespoons butter
4 – tablespoons brown sugar
1 – cup pecans, chopped (walnuts would work well also)

crackers
fresh fruit

Preheat oven to 275 degrees.

Place brie on a baking sheet. Bake until soft, 15 to 20 minutes. Melt butter in a small saucepan. Add brown sugar and stir until dissolved. Stir in pecans. Place brie on a serving tray and pour pecan mixture over, letting it dribble over sides. Serve surrounded by crackers and fresh fruit such as sliced apples and pears, strawberries and grapes.

This recipe comes from one of my favorite cookbooks, Simply Classic ~ The Junior League of Seattle. I have had success with every recipe I’ve attempted from this book.

 

Works For Me ~ Cool Grocery Shopping

Time for Works For Me Wednesday again.  I’m not a one stop grocery shopper. I might stop at 3 stores in one shopping trip. In Southern California it will probably be Von’s, Ralph’s, and Trader Joe’s. I keep a soft-sided cooler in my trunk and throw a camping ice pack in it. Any frozen items I buy at store 1 and 2 go in the cooler so they stay frozen. I also add all the other cold items. This way I don’t feel like I have to rush home before I get all my shopping done.

I also have a stash of paper bags reinforced with plastic bags to use for Costco stuff when I shop there.

This works great for my shopping habits hope it can work for you…

Now if you’d like to see some interesting ideas from other people go to Rocks in My Dryer.

Avocado and Jicama Salsa ~ Tyler Florence

 

This salsa is really good. I’ve made it as an appetizer for a few dinner parties and everyone enjoyed it. Thanks to Tyler Florence for his recipe.

You’ll need to make the Chimichurri sauce a couple hours before you start getting your salsa ingredients diced and cubed…

Avocado and Jicama Salsa

4 ripe tomatillos, husked, rinsed and diced
1 medium jicama, peeled and cubed
2 avocados, peeled and cubed
1/2 red onion, sliced
6 red grape tomatoes, halved

To prepare the salsa: Toss together the tomatillo, jicama, avocado, red onion and grape tomatoes. Pour half the chimichurri sauce into the salsa and toss to gently to coat. Serve with chips.(You can use the other half of the chimichurri sauce to marinate steaks before you BBQ them).

Chimichurri:
4 garlic cloves, minced
1/2 jalapeno, minced
1/2 lime, juiced
3 tablespoons red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped parsley leaves
1/2 cup finely chopped cilantro leaves
1 teaspoon kosher salt

To prepare the chimichurri: combine garlic, jalapeno and lime in small bowl. Whisk in vinegar and olive oil. Stir in parsley and cilantro. Add salt, cover and let stand 2 hours to allow flavors to marry.

To see some other salsa or guacamole recipes go to the Hutch and What Matters Most.

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Ht: Television Food Network

Show and Tell Friday ~ Rescued Mirror from Babushka

  ” Show and Tell Fridays “

 

My brother had odds and ends from old bedroom sets from our grandparents. When he was moving his household goods to Dallas from Los Angeles several items were destined for Salvation Army. I grabbed this dresser mirror before it was donated. After bringing it to our new little condo we contemplated what we’d do with it. I found the shelf that the candles and sign are on at HomeGoods one day. I hoped it was the right size for the bottom of the mirror. Whoopee, it fit well. Dear fastened it to the bottom of the mirror and we hung it on the wall in the dining room. It gives our room more depth and the shelf is nice for candles to add a nice glow during entertaining. Heritage rescued and now enjoyed.

Go on over to There’s No Place Like Home to see more “show and tell”

The Long Weekend ~ Dears Home ~ Washington

As of July 2017 Photobucket has blacked out all my photos and is holding them hostage on their site.

This has been a weekend filled with hard work, heart to heart talks, revelations, and family togetherness since Dear has been in Washington for the long weekend. My husband whom we call Dear has been working full-time in Southern California since March of 2006. He comes home to Washington on holidays and vacations. We love our home and life in Washington so we’ve been living in a sort of denial that Dear is living full-time in California. I’ve been dividing my time between Washington and California (still the denial issue). This split time brought pain and comfort to myself and Dear. He’s been able to feel through our oneness that he still has input and physical touch through me with his children. The pain comes from our separation from one another and then the pain of separation from my children. Well on May 3, 2007 the Lord told me clearly that this dance between Washington and California needed to come to an end. Starting mid July, I will be living full-time with Dear in Southern California. The Lord clearly impressed on me that He is fully capable of caring for my children when I am absent in body. He has arms long enough to reach and care for them. This weekend we informed our youngest, the daughter (she’s 21 years old) that I would be taking my car, more stuff, and myself to California on July 14th-ish. Our boys and daughter in law were informed earlier. Dear wanted to tell our daughter so she was informed this weekend while her dad was here spending quality time with her. So pray for us in our transition that God would continue to grow us up in Him. Here are some photos of our labor and  love as the weekend begins…

Dear and I started off with the breakfast of champions donuts and eggs before any of the adult children were up. (The bearclaw donut was my whole WW point allowance for sure) Really though, I’m thinking we worked it all off with the big yard to clean up. 🙂 Hoping, hoping…

To the yard that needed some major work… Dear does the weed wacking

and I do the mowing. This is my new mower that goes on with the turn of a key!

We make a fine team.

Next Dear moved on to pressure washing the walkways…

and the deck. Nice to have all the dirt and mold and moss washed away.

After all the hard work was done, Dear, Katie and I went out to eat to the Blu Water Grill in Kirkland. (If you read my sister Lana’s blog, Above the Clouds, you’ll remember the beautiful photos she posted from this restaurant last week).

I tried to duplicate her photos to no avail….

but you can imagine the ambiance.

Katie and Ellen on our way home for a quiet evening, another shot of Lake Washington in Kirkland. Hope you all had a wonderful weekend. Dear and I leave today to California. I’ll be posting from there through June 23rd. Blessings!

Before and After ~ Daughter’s Room

I decided to bless my daughter by cleaning her room. She is 21, working, going to school and was just in her best friends wedding. Things have gotten away from her (now that’s an understatement). So I put my praise music on and got busy!  Enjoy the before and after photos.

Katie was so thrilled when she came home from school and saw her room. We went out to dinner because mom was too pooped to cook after this transformation. Katie picked up the tab. Katie’s babushka (grandmother) wanted me to let Katie know that she was proud of her for taking me out to dinner. And yes, I got permission to post the pictures from “the daughter”.

As of July 2017 Photobucket has blacked out all my photos and is holding them hostage on their site.

Borsch

Many Borsch recipes include beets in them. The familiar Borsch that we grew up with and that we had at Molokan Church Meals did not have beets in it. Here is my mother’s recipe.

Nadia’s Borsch

For the Stock:
1 Chuck Roast (with bone would be good)
1 onion
1-3 celery stalks with leaves
2-3 carrots
2 bay leaves
5-10 peppercorns
Salt to taste

In a big stock pot, cover chuck roast with good water. Add all the stock ingredients and bring to boil. Lower heat to simmer. Simmer until roast is fork tender. Strain the stock. Reserve the roast.

1 head of cabbage shredded (green is what we use)
1-3 carrots grated
1-2 onions diced
1 bell pepper diced

2-3 stalks of celery diced

(saute the bell pepper, onion, celery and jalapeno then blend before adding to stock)
2-3 potatoes diced
2 cans stewed tomatoes blended in blender (we have those that don’t like chunky tomatoes)
1 can tomato sauce
1/2-small bunch of dill (to taste)
1 handful of chopped italian parsley
salt and pepper to taste
optional – 1 can of Garbonzo beans
option #2 – add a small jalapeno diced to the saute group above.

Put the strained broth back into a stock pot. Add all the above ingredients and bring to a boil. Simmer until cabbage and carrots are tender. Taste and see if the soup needs more salt or pepper at this time.

The Borsch is ready now.

My mother doesn’t include this in her recipe but when she made borsch at my house once I saw her add a half a cube of unsalted butter at the end. 🙂 My mother mashes most of the potatoes to thicken up the soup a bit.

You can bake the chuck roast with a little of the stock, salt, pepper, and sauteeed onions to serve alongside the borsch with a good loaf of bread and of course…sour cream. This was my welcome home meal for my kids last night.