Category Archives: Homemaking

Planning is Work Hodgepodge

Our daughter with her dad before we toured Edinburgh Castle in April of 2004.

Hello to our first September Wednesday Hodgepodge of 2024. Thank you, Joyce!

1. Something you’re working on currently? 

I am working on finalizing all the things for our trip to Scotland. Besides packing lists in my head and buying a few extras, I’m filling out 4×6 cards on the different locations we will be in with all the recommendations for sites and restaurants for that city or village. So much to see and do. We are taking this trip with our son Josh and his lovely bride, Laura.

We also are busy making some meals for my cousin’s family. Her husband is being released to Hospice care in their home today, Tuesday. She will be busy caring for him and the least we can do is to offer some meals for her and her sons so shopping for food and cooking won’t be a priority for her. Since we’ll be gone next week we wanted to do some extra meals to freeze, etc., for them to fall back on.

2. Tell us something about your first job?

My first ‘real’ job with an actual paycheck was in my senior year of high school. I was done with my required courses by noon and would get a ride from a fellow student who had a job at the same company, Link Belt. I worked in one of the offices with Dan in charge and Pat his assistant. I helped Pat with paperwork. Pat was a smoker. This was in 1967-68 so smoking was still allowed everywhere. I honestly can’t remember how I got home from this job. I probably got a ride with someone who lived close to me. I started this job to earn money for college. My first year of college was at the University of Redlands, about 60 miles from my home.

My second real job in my Cal-State LA college years was at Montgomery Ward Service Center. I worked in the Parts Department.

Was it a positive or negative experience for you?

The job at Link-Belt was a positive experience for me. Neither Pat or Dan had children and they both were so kind to me and treated me like a daughter. They took me out to lunch on my last day of working before college and they also bought me a gift. Lunch was at a nice restaurant and I remember ordering a steak sandwich.

My job at Montgomery Ward was not as positive but it was something I needed to do. I commuted back and forth to  college and to my job. I worked at least 20 hours a week and sometimes 24. My sister Vera worked there, too. Vera and I were successful in our work and had a good work ethic. One day the two of us were called into the head manager’s office and told we were being watched because we were Russian and we might be Communist infiltrators. True story!! They feared Young Communists were moving up in companies with clandestine motives. We were flabbergasted and in disbelief that we could be accused of this. We told him our parents put their lives at risk to escape Communism and flee Russia and we all were Americans who loved the U.S.A. Thinking back, it is comical to us that he or anyone felt Montgomery Ward was a worthwhile target!

Did your parents insist you work while in school (either high school or college) or did you work because you wanted to? 

My parents never insisted that me or my siblings needed to work. We worked to put ourselves through college and for extra spending money or to buy a car. Our Russian culture did not expect children to leave home until they got married. I lived at home until I got married in 1974. I never paid rent to my folks.

3. Have you ever had a job that required overnight travel? How did you feel about that?

I never had a job that required any sort of travel. The jobs that Greg had did include travel to meetings and conferences around the U.S.A. and some international travel, too. Whenever I could I’d tag along for the free hotel room and go out and about on my own while he was stuck in a booth giving information to other professionals about the Oncology services/medications his company provided. I traveled with him to Chicago, Las Vegas, San Antonio, Atlanta, Washington D.C. and Milan Italy. Besides these cities, he traveled to New Orleans, Denver, Vienna and Marseilles.

Have you ever had a job that required you to wear a uniform?

If you count working hard at being a song leader in high school. A Cheer leading uniform was the only one I had to wear. I never wore a uniform for a paying job.

Do you work better in the morning or at night? 

I will go with morning. I have the most energy in the morning. I never had a night job. Greg has had the night shift in a hospital and that did not bode well with his system and having to try to sleep during the day.

4. What’s something you bake or cook that is labor intensive? Is it worth it? 

Many of our heritage recipes seem more labor intensive and they are worth it. This week my DIL and I will be making some piroshky.

Here are some photos of a Piroshky baking day we had in my kitchen in November of 2019.

Our cousin Cindy who is in the photo above on the right is the one whose husband is in Hospice at this time. For those of you who are Believers, prayers would be appreciated for her and her family.

5. One thing you’re looking forward to in the month of September? 

Our trip to Scotland! We will be in Glasgow, Stirling, Pitlochry, Stonehaven, St. Andrews and Edinburgh. Lord willing, we will visit castles, cathedrals, Highlands, Lowlands, Kenmore, the Old Course St. Andrews, universities, a soccer game, a chocolatier, pubs, good restaurants, lochs, view points, villages, monuments, and many cobbled lanes.

6. Insert your own random thought here. 

The last time we were in Scotland was in May of 2006. Here we are with our traveling friends in front of the Elephant House where J.K. Rowling spent time and had some of her inspiration for the Harry Potter series of books. (Greg is across the street taking the photo). The Elephant House is closed now and boarded up but people still visit the site and then go down to the Kirk where some of the names in her books can be found on the gravestones. In 2006 we and our friends had a meal in this restaurant.

I loaded another Hodgepodge with way more words than you might want to read. I’ll be late getting around to everyone because we left for Spokane early Wednesday morning for my annual eye exam. We’ll be getting home later than usual, too. See ya later!

Say Cheese Hodgepodge

Joyce has a new set of questions to get our brains going for Wednesday Hodgepodge.

1. It’s National Cheese Day (June 4)…does anyone not like cheese? What’s your favorite? Last thing you ate or made with cheese? 

We do keep cheese around and enjoy it. I enjoy sharp cheddar, gouda, swiss and a specialty cheese thrown in here and there. The last thing I ate with cheese was a cheese and meat roll-up. Not too exciting. We enjoy Mexican food that seems to have a lot of cheese. Cheese filled Blintzes or cheese filled Vareniki are my favorites. We do enjoy a good cheesecake, too.

 

2. Last time you were instructed to ‘say cheese!’? How do you feel about having your picture taken? 

This probably happened the weekend we were on the other side of the mountains with our ‘coast’ kids. I’m okay with having my photo taken digitally since we can see the results immediately and know right away if we need a re-do! 🙂

3. What’s your travel packing strategy? Are you typically a light packer or do you throw in everything but the kitchen sink?

Depends on where we are going and the form of transportation. If we are driving somewhere I’m not concerned with throwing in everything we might need on the trip. When we are traveling internationally the strategy is totally different. We try to take as little as possible and only take one small rolling bag and a backpack. We purchased smaller lighter weight bags with great rolling ease for our last trip overseas and didn’t regret it.

When flying do you check a bag or aim for carry on only? 

We generally are okay with checking a bag when traveling. When there are connecting flights we try to carry-on so our bags don’t get sent off to a different location than our final destination.

4. What is it about people’s cell phone habits that you find most annoying? 

It is annoying when people talk loudly on their phones in a restaurant or other indoor public space.

5. What will be your summer mantra/slogan? 

Eat less, exercise more.

6. Insert your own random thought here. 

The end of this week we are participating in a group garage sale and I’ve been busy pricing our stuff for that. Today we deliver all of our stuff to the site and set things up. Having a group that trades shifts to man the sale is a huge bonus. Continuing in the process of downsizing our stash of stuff has great rewards. I’ll be slow getting around to everyone this week.

Happy June, Hodgepodgers!

Got Skills?

Our grandson turned 5 this week and his new bike is already getting a workout. Riding a bicycle is a good skill to have! JJ at 5 already has many good life skills! We enjoyed a fun bowling party to celebrate JJ this past Saturday.

Thank you to Joyce From This Side of the Pond for skillfully posting questions each week for Wednesday Hodgepodge! 

1. What’s a skill you think everyone should have? 

Tying your shoes. Personal Hygiene. Use of basic tools. Cooking skills enough to be able to feed yourself. Basic Math. Reading. Writing. Following a Map. Driving. Putting gas in a vehicle. Earning money. Making a bed. Cleaning a toilet. Running a washing machine, dryer, and dishwasher. How to use a computer.

I could not stop at just one.

2. Do you have a special place or organizational system for gift wrapping?

I have a general bin with gift bags, wrapping paper and tissue and a separate Christmas bin with the same items. I also have a basic ribbon bin and a Christmas ribbon bin.

Do you still buy ‘real’ cards to send for birthdays, anniversaries, get-well, etc? 

I do still have real cards that I send for these events. TIP: Buy your cards at the Dollar stores where many cards are 2 for a dollar or a dollar each!

3. It’s National Banana Day…are you a fan? What’s your favorite thing to make with bananas or, if you’re not a cook, your favorite thing to eat that contains banana? 

We don’t keep bananas around here typically but when we do have bananas that have fully ripened we enjoy our favorite, Banana Bread.

4. Do you believe in second chances? Elaborate. 

Where would any of us be without second chances? We all fall, fail, make mistakes. We need to be forgiven and we need to forgive. We need reconciliation in this world.

Matthew 18:21-22  Then Peter came and said to Him, “Lord, how often shall my brother sin against me and I forgive him? Up to seven times?” Jesus *said to him, “I do not say to you, up to seven times, but up to seventy times seven.

5. What is your idea of fun? 

Fun for me is any event that makes me smile at the end of the day. The feeling of satisfaction that comes from time together, good conversations, worthwhile projects completed. Good things and good interactions that satisfy and improve your heart and mind. Time well spent.

Something specific that I enjoy is planning a trip. I like to research areas and consider all the choices of things to see and do. This is a fun exercise for me.

6. Insert your own random thought here. 

Besides all the birthday fun for JJ, Addy had her first Irish Dance Recital with the Haran Dancers.

Full post coming soon.

Seernaya Paska ~ Sweet Cheese Spread for Kulich (Paska)

My Russian heritage affords me some really good Easter eats. Every year we look forward to having our Easter Bread which we call Kulich in Russian and my Mennonite Friends called Paska.

We also make this yummy cheese spread to spread on this Easter Bread!

Seernaya Paska for Kulich (Russian Easter Bread) The X and the B are for Xpucmoc Bockpec (Christ Arose)

paska class 005

 

Seernaya Paska  (Сырная пасха)

Ingredients:

18 – hard boiled eggs /
3 pounds Farmers cheese /a dry curd cheese like a dry cottage cheese can be substituted.
1 pint whipping cream /
3 cubes unsalted butter (12 oz.) /
3 cups sugar /

Press the Farmers cheese through a sieve. (This is the hardest part of the recipe) If you find a very small curd cheese you won’t have to do this to the cheese. I usually use a wooden spoon and press it through a wire strainer a little at a time. Separate the egg yolks from the whites. (You will not be using the whites).

Press the egg yolks through the sieve. Cream the sugar and butter together. Beat in the egg yolks. Beat in the cheese. Add whipping cream and mix well. You will place the mixture into a strainer lined with about 3 layers of cheesecloth. You will need enough cheesecloth to wrap up and over the top of the cheese. Place the cheese mixture into the cheese cloth lined strainer or another container to mold into shape. Bring the ends of the cheese cloth up and tie the ends on top of the cheese in a knot. Place the sieve into a larger bowl suspended with enough room for the cheese to drain without sitting in the drained liquid. Place a plate on top of the cheese an place a heavy rock, brick, or other weight on top of the plate. Refrigerate over night.

I have used different shaped plastic flower pots to drain and mold the cheese into a higher domed result. If you choose to use a flower pot make sure there are enough holes in the bottom of the pot so the liquid can drain well.

This recipe is enough to feed an army. If you don’t have to feed an army here’s a scaled down version :0)

If you just want a normal amount, cut the recipe in thirds. (6 cooked egg yolks, 1-lb. cheese, 2/3 cup whipping cream, 1 cube butter and 1 cup sugar. Enjoy!

Farmers Cheese or Hoop Cheese can be hard to find. There are Russian delis that sell a dry curd cottage type cheese that will work. If you can find a dry cottage cheese at the grocers that will work too.

Here are examples of the Seernaya Paska I have made over the years.

Doing the Math Hodgepodge

It’s time for Wednesday Hodgepodge. Thank you, Jo, for the questions!

1. Thursday is National Pi Day…are you good at math? What was the last thing you had to calculate? Did you use your head or technology? Last slice of pie you ate? 

I am good at basic math but not in the advanced stuff like algebra, trigonometry, calculus and such. My brain remembers numbers for some reason. I can still remember birthdays of some of my classmates in high school. On Monday I had to make a simple calculation of how long I’ve been blogging so I took 2024, minus 2007 to come up with 17. I used my desk calculator to come up with that. That comes out to Seventeen years of blogging. The last slice of pie was at Thanksgiving.

2. What makes a house a home? 

The easy answer is love. For me, a home is a comfortable peaceful place where I can be real and enjoy loving others and being loved. Cozy furniture helps. Too much formality in decor makes me stiff unless you throw in an overstuffed chair with an ottoman.

3. Your current favorite green thing? 

We bought some new wall art with blue flowers and mossy green leaves for our Master Bedroom and added some mossy green to the bed with pillows. It was nice to freshen up the Master Bedroom. Did you know that it’s not kosher to call a Master Bedroom a Master Bedroom anymore? Oye Vey! It is still the Master Bedroom at our house.

4. How do you define achievement? How does your personal definition look similar to, or different than, society’s definition? What’s something you think is worth achieving in life? 

Achievement is being able to accept who you are and what your talents are and using those talents everyday in big and small ways. Achievement can happen everyday without applause from the world. Society would add fame and money as the benchmark to achievement. If your talents and hard work reap a monetary gain, that is a bonus. As a mom, raising children is a worthwhile achievement.  Contentment is worth achieving in life.

5. What song is a good soundtrack for your life right now? 

This is hubby and my song for last year and pretty much always. I’ll share a stanza and the refrain…

My Worth is not in What I Own…

My worth is not in what I ownNot in the strength of flesh and boneBut in the costly wounds of loveAt the cross

And I rejoice in my RedeemerGreatest Treasure,Wellspring of my soulAnd I will trust in Him, no other.My soul is satisfied in Him alone.

6. Insert your own random thought here. 

Not only is tomorrow Pi day but it is my birthday. If I take the current year and subtract my birth year from it, I calculate that I will be 73 on Pi day! A blast from my past for your enjoyment. Sheriff John was a favorite!

Tri-Tip Rub

When we lived in Southern California we experienced real good barbecued tri-tip roast. Tri-tip is a triangle-shaped piece of beef from the bottom sirloin. It’s also called a “Santa Maria steak” because Santa Maria, California is where it first became popular. You can barbecue it, smoke it, or roast it in the oven. What I’m sharing with you today is a good rub to prepare this cut of meat for whatever cooking method you choose. This rub recipe is enough for a two pound roast.

Tri-Tip Rub

  • 2 teaspoons salt
  • 1-1/2 teaspoons garlic powder
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1/4 teaspoon oregano
  • 1/4 teaspoon sage
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon herbs de provence or fines herbs (optional)

Mix all ingredients well and rub onto roast lightly coated with olive oil. Wrap the rubbed roast with saran wrap and let marinate for at least 4 hours or overnight in the refrigerator.

When ready to cook unwrap roast. We let it sit at room temperature for an hour before we cook it.
For the grill we place it in the middle of a 3 burner grill with only the outer burners on and cook it to an internal temperature of approx 145 degrees for a medium roast. We place it fat side down for a few minutes and then turned it over to cook it to completion.
If you cook it in the oven it’s good to have the roast elevated slightly and not sitting directly on the bottom of the pan. If you don’t have an appropriate accessory to elevate it off the pan you can use thick cut slices of onion. In the oven cook it fat side up at 350 degrees until it reaches the internal temp for the doneness your family prefers. We enjoy it at approx 140-145 for medium. Slice the meat across the grain and serve.

 

This is my favorite way to eat Santa Maria Tri-Tip.

No Winter Lasts Forever…

…No spring fails to appear.

Our last door wreath had seen better days so we picked this one on our last trip to HomeGoods in Spokane.

Last Thursday, Friday and Saturday we were able to spend time outside clearing some dead growth in several of our planters. We got a very good start but aren’t finished, yet. It was encouraging to see signs of Spring growth in those planters.

Columbines

Daffodils

Rhubarb

 

I changed up my plate hanger with these dishes, Dreamtown Made in England by Johnson Brothers. I have 4 dinner plates. They were a thrift store find.

Soon I’ll be pulling out the Easter bin and changing things up again with lots of Spring accents.

Are you seeing signs of Spring in your corner of the world?

Teriyaki Glazed Skillet Chicken

This is a simple tasty chicken dish made in the skillet. I was inspired to try it after seeing Bev’s tip on storing fresh ginger.

Teriyaki-Lemon Glazed Chicken

Ingredients:

  • 1/2 cup lemon juice
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup sugar
  • 3 tablespoons brown sugar
  • 2 tablespoons water
  • 3 teaspoons garlic, minced
  • 1 teaspoon fresh ginger, micro-planed
  • 1 lb. boneless skinless chicken breasts thin cut

Method:

  1. In large skillet combine lemon juice, soy sauce, white and brown sugar, water, garlic and ginger.
  2. Cook over medium heat until sugar dissolves, stirring frequently. 2-4 minutes.
  3. Add the chicken and cook 15 to 20 minutes or till thoroughly cooked turning after 10 minutes.
  4. Optional: Remove chicken and cook down glaze till it thickens somewhat and drizzle over the chicken before serving.

Serve with rice and vegetables of your choice.
Serves 4

If you purchase whole chicken breasts instead of thin cut just halve the breasts lengthwise to make them thinner.

Easy Noodle Bake

From time to time we are asked for recipes for easy meals for busy moms with young children. This recipe will fit the bill. This recipe is enough to serve two adults and one or two younger children. It can be doubled to feed more.

Ingredients:

  • 1/2 lb. ground beef
  • 1/2 cup chopped onion
  • 1-1/2 cups uncooked egg noodles (I used medium)
  • 1 cup frozen vegetables of your choice (I used chopped broccoli)
  • 10 oz. can of cream of mushroom soup
  • 1/4 cup milk
  • 1/2 cup water
  • 1 cup shredded colby/jack cheese

Method:

  1. Saute onion with a little olive oil until translucent.
  2. Add ground beef and cook thoroughly, seasoning with salt and pepper to taste, drain excess fat, set aside.
  3. Spread uncooked noodles evenly in bottom of prepared baking dish.
  4. Top with cooked beef and the vegetables.
  5. Whisk soup, milk and water together.
  6. Pour over vegetables.
  7. Top with cheese.
  8. Cover dish with foil sealing well.
  9. Bake at 375 degrees for 30 minutes.
  10. Serve hot with a side salad if desired.

Ellen’s Extra Tip:
Why not cook up a larger portion of ground beef when preparing this easy meal since ground beef usually sells for less in larger packages. Use a whole onion and cook up a three or more pound package of ground beef and save equal portions in freezer ziploc bags for future use. You could store one package in the refrigerator and make a nice taco salad another night of the week. Freeze the other portions for easy retrieval for a quick meal like hamburger soup or chili.

Roasted Cranberry and Goat Cheese Flatbread

This easy to make flatbread appetizer would be a nice addition to your Christmas or New Year’s Eve festivities. I found this recipe in a grocery store flyer.

Ingredients:

  • 1-1/2 cups fresh cranberries
  • 3 tablespoons pure maple syrup
  • 1 tablespoon chopped leeks
  • 1/2 teaspoon dry thyme
  • salt to taste
  • 2 flatbreads (14.1 ounces)
  • 4 ounces fresh goat cheese, crumbled
  • 1/2 cup chopped pecans, divided
  • For topping: freshly chopped arugula, pomegranate arils, and honey

Method:

  1. Preheat oven to 375 degrees F.
  2. Mix cranberries, maple syrup, leeks, thyme and salt in an 8 inch square baking dish.
  3. Roast, stirring every so often, until the mixture begins to caramelize, about 15 minutes.
  4. Remove from oven and stir until cranberries are broken down and the mixture is thick.
  5. Cool for 5 minutes.
  6. Divide the cranberry mixture and spread evenly over the flatbreads.
  7. Top each with goat cheese and pecans.
  8. Bake directly on oven rack for 5-10 minutes until the cheese is warmed and the flatbread is crispy.
  9. Remove from oven.
  10. Garnish each with freshly chopped arugula, pomegranate arils and a drizzle of honey.
  11. Cut into small wedges or strips and serve.
  12. Refrigerate any leftovers.

Serves: 8 generously as an appetizer

I used the Stonefire Authentic Flatbreads for this recipe. They come 2 in a package.