This has been an interesting year with many things to be thankful. In the last couple of weeks I have finally gotten back into the creative mood. I fell behind on birthday cards and gifts but will be finishing a couple and sending them – even if they are late.
Mac & I have decided to not drive anymore due to the traffic and the crazy drivers. We will be working for Amazon starting as seasonal workers with hopes of becoming full time. We have been very fortunate to have clean driving records and no accidents.
The rest of this year, I will be working on Christmas presents for everyone. Not sure what I’m going to do for all but will have to get busy and decide.
Have a wonderful thanksgiving and appreciate who and what you have!
When I found out it is Clean Your Refrigerator Day, I realized that my fridge could use a cleaning. I took out the drawers, washed them and wiped down the shelves. This a a good idea to do before Thanksgiving gets here. After all you can get rid of any old products and have more room for your Thanksgiving groceries and leftovers. So get to it and do a little refrigerator cleaning.
Mac & I met in Louisiana while he was serving in the U.S. Army. We moved to California to help his grandparents with a hope of serving at Fort Irwin. As the military was downsizing at the time, they gave him an honorable discharge so we could move out here where we still are today. So on this Veteran’s Day I would like to thank all veterans for their sacrifice and dedication. Please join me!
I have been slowly decorating inside the house. Here is a couple of pictures of the bathroom. You will notice that the main colors (yellow, rust, gray & white) are still there but accented with black, purple and orange.
Next to the kitchen. I don’t like the way the valance is hanging so I’m trying to decide on either a curtain rod or maybe just a better piece of twine.
Here are my pot holders.
And just to make you feel welcome:
I found this picture of our skull mugs I took when I made an Orange Pineapple Cider. I didn’t care for the recipe but thought I would share these mugs with you to keep with the Halloween season. Have a great Wednesday!
Last week I said I would start decorating next week. Well it is next week. Yesterday we took all the plastic bins out of the shop and brought them to the house. We have 5 bins and some jumbo eyes still in the box.
We also have one bin with costumes. I guess I have had this bin too long as it has a crack down the side. I will be going through all these costumes and decorations to decide what I will be hanging and what I will be selling or throwing away.
When we first opened the wood shop way back in the 90’s, we tried selling wood signs with no luck. So when we reorganized the shop earlier this year, we found these “Beware of . . .” signs. They needed a little paint touch up but I still think they are a great decoration any time but especially for Halloween. What do you think?
Here is the perfect recipe for this World Egg Day on Friday the 13th: Spicy Southwestern Deviled Eggs.
12 hard-boil eggs
¼ c. plain Greek yogurt
¼ c. mayonnaise
1 Tbsp. Minced shallot
2 tsp. Dijon mustard
1 tsp. White-wine vinegar
¼ tsp. Salt
¼ tsp. Pepper
2 Tbsp. Chopped chipotle peppers in adobo
2 Tbsp. Chopped canned green chilis
24 fresh cilantro leaves
Peel hard-boiled eggs and halve lengthwise. Transfer yolks to a food processor and add remaining ingredients except the cilantro. Process until smooth. Spoon or pipe about 1 tablespoon of the filling into each egg half. Garnish with cilantro leaves.
Keeping with the season – a blast from the past. Give this Halloween Pizza a try. If you are on a ketogenic, low-carb diet, you can substitute the bread dough for a Keto Pizza Crust or this Fathead Cracker recipe.
1 3/4 c. shredded/grated mozzarella
3/4 c. almond meal/flour
2 Tbsp. cream cheese
Salt to taste
1/2 tsp. flavorings of your choise
Mix the cheese, almond flour and cream cheese in a microwaveable bowl. Microwave on HIGH for 1 minute. Stir then microwave on HIGH for another 30 seconds. Add the egg, salt and flavoring, mix gently.
Place on a piece of parchment paper and cover with a piece of plastic wrap. Roll thinly.
Remove plastic wrap.
Bake at 425 degrees Fahrenheit for 10 minutes or until browned. then add your favorite pizza toppings.
If you want to make crackers, simply cut the dough into small bite size pieces and bake 5 minutes then flip to bake other side.
Whether you are having a Halloween or New Years Eve party or looking for a great appetizer for Thanksgiving or Christmas this Ham & Spinach Dip from
Everyday Food is very tasty.
2 Tbsp. Unsalted butter
½ c. onion, finely chopped
¼ c. Almond flour
2 tsp. Arrowroot
1 ½ c. whole milk, at room temperature
¼ tsp. Paprika, plus more for sprinkling
½ c. Black Forest Ham, finely chopped
1 ¼ c. Harvarti cheese, grated
10 oz. Box frozen spinach, thawed & squeezed dry
Freshly ground black pepper
Preheat oven to 425 degrees. Melt butter in a medium saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add flour and arrowroot and cook, stirring, 1 minute more. Add milk and whisk until mixture has thickened, about 4 minutes. Remove from heat; stir in paprika, ham, ¾ c. cheese and spinach. Season with salt and pepper.
Transfer mixture to a 1-quart baking dish. Top with remaining ½ cup cheese and sprinkle lightly with more paprika. Bake 10 minutes. Adjust oven to broil; broil until golden brown, about 3 minutes. Let cool 5 minutes and serve.