Keeping At It

From left to right: Min, the empty box, the trash bag, a small bag for DI, the paper recycling bucket. and on the table all that remains.  Half of what remains needs to be shredded.  I came across a packet of pictures that I could toss with no regrets, only recognized three local people but most of the box was filled with paper stuff.

It was a box, 18x18x16, filled with stuff from 2008-2009.  Supporting the theory that you must look through every box before tossing it, I did find a packet of unused checks from my current account.  That's timely as I have been debating whether to order some.  They are so seldom needed and yet when you need a check you need it right then.

Most exciting was something I have been looking for, the paperwork for the Honda scooter! Can't donate it without the title, so hooray for that.

Mixed throughout but mostly at the bottom of the box:

I'm trying not to think about why. There was no empty bag.

I did find a dime at the bottom too.

(You're welcome A&T.)

Minimalism

First, we listened to our man Doug interview The Minimalists, Joshua Fields Millburn and Ryan Nicodemus about their memoir Everything That Remains.  You can listen to that here.  Then we read the book. Now we have discovered Miss Minimalist too and are waiting on the library reserve lists to read her book as well.

Sherise, her sister, and her mother have jumped in and now I feel like I need to participate as well.  You start with the easy stuff first and so I was like the Energizer Bunny out in the garage on Wednesday morning running back and forth to the garbage and recycling bins waiting at the curb for pick-up. Both were less than a quarter full and that's just foolish.  I did manage to fill both to the top before the trucks came.  (Another time when I wondered if there was anyone surreptitiously filming.)

The prize

I have been trying to clean up the old wood scraps, tossing some into the bottom of the garbage can each week.  I was chided for not finding someone who could use them for fireplace or campfire burning.

Well ha!  MNCarol and her family camp so when I found this box of crafting wood waaaaaay in the back of the garage, I asked her if they could use it and she said yes!

Yay!  Probably 20 pounds of pine pieces all the same length, trimmed ends that came from someone's (not mine) building project.  Notice the "G" for garage on the top of the box?  That wood was moved from Illinois in 1990.  It's certainly dry enough to burn.

It's a start and it would be very nice if I could store the outside furniture in the garage over winter.

July 24th Holiday

Happy...

                                                                                                                              ... Day

Two Very Good Summer Recipes

Of course I can think of many people that might not agree but these two recipes fit the hot weather requirement by not adding any cooking heat to the kitchen.

Marinated Tomatoes with shrimp

Another great Barefeet in the Kitchen recipe found here.  I added some cooked shrimp I needed to use and it was a marvelous dinner.

Marinated Tomatoes  - slightly adapted from Barefeet In The Kitchen who in turn

adapted from The Pioneer Woman

1/2 cup extra virgin olive oil

2 tablespoons balsamic vinegar

2 tablespoons honey

1 teaspoon salt

freshly ground pepper to taste

1/4 cup parsley, chopped

10 basil leaves, sliced very thinly

1/8 teaspoon ground thyme

2 cloves garlic, minced

2 pounds bite size tomatoes, halved, I used red and yellow grape tomatoes

Combine everything except the tomatoes and whisk together in a large bowl. Add the tomatoes and toss well. Allow the tomatoes to marinate at room temperature or in the refrigerator for a few hours or if you prefer your tomatoes chilled, place the bowl in the refrigerator for an hour or so before serving. The tomatoes will create their own amazing marinade as they rest.

I liked it best the first two days before I thought it lost some of the vinegar flavor.  I did let mine sit out on the counter on day one to get the marinade part working so perhaps will try refrigerating next time.  Mary also uses this in a pasta salad which sounds very tasty.

Avocado Chickpea Smashup

 When the Two Peas blogger said she could eat this everyday, I was intrigued.  So I tried it, love it and also could eat this every day!

Avocado & Chickpea Smash-Up – adapted from Two Peas and Their Pod

 Salad for 3-4 sandwiches

1 (15 ounce) can chickpeas (garbanzo) beans
1 large ripe avocado

2 tablespoons chopped green onion

1 tablespoon fresh lime juice

¼ teaspoon curry powder

Salt and pepper, to taste

Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

Rinse and drain the chickpeas.  In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add green onion, curry powder, and lime juice. Salt and pepper to taste.

Spread salad on bread and top with your favorite sandwich toppings or use as a dip.

I added fresh spinach leaves and you can see there is a carrot from the farm on the side!

(PS. The cabbage/sauerkraut is bubbling!)

Fermentation

 

We've been getting a lot of cabbage in our CSA bags so I felt I needed to give this a try.  I did a little calculating and I do believe it has been 41 years since I have made sauerkraut.  It was nice to find a recipe (here) that has been downsized!  This is a 2 quart jar and I did not have quite enough cabbage for the recipe but forgot that when I added the salt so this first batch might not be very good.  It only takes 3 to 10 days in a cool room (65 to 75 degrees) and out of direct sunlight.  The cool part might be hard as this is July after all.

QOTD

"Truthfully, though, most organizing 

is nothing more than well planned hoarding."

 From Joshua Fields Millburn in Everything That Remains

I would highly recommend this book.  It's packed with things to think about and one to read more than once.  If it wouldn't have been a library book, I would have marked up a lot of pages.  I need this for my nook so I can highlight his ideas.

Joshua Fields Millburn and Ryan Nicodemus are The Minimalists.   They have been on our local NPR station, interviewed by the fabulous Doug Fabrizio and you can listen to it here.

 

Center Street Delight

I think this picture looks like an artist's rendition but it really is a photo I took this afternoon.  The painting of the Pioneer Books building had been started when Amy was here so I thought I would take a drive today, when there is very little traffic, to see how they were coming along.

Wow, wow, wow!!!  I'm not even sure they are finished but isn't it just so much fun and can you hardly keep a grin off your face!?!

And a couple of stores east of Pioneer Books is my favorite Hruska's Kolaches, also a charming little store/bakery.

Too small for inside seating but there are some tables outside

The neon yellow building to the west of Hruska's is a new pawn shop.  It's the second one on this block fps and I have to ask, why Mayor Curtis, why?

One other little Sunday happy was this peeking up over the fence from my neighbor's side.

CORN!!
(Fun to look at but sadly, there won't be enough to share.)

 

The Open Wide Pouch

The pattern is designed by Anna Graham, one of my favorite designers who blogs at Noodlehead.  Amy picked out the fabrics and this small pouch (approx. 7 inches tall by 10 inches wide) was perfect for the baby bootie knitting project.

I know it's wrong but when I first make something I always compare myself to others (and you know who you are) who sew so much faster, even when they are using a new pattern.  However, now that I have made one pouch the next one will take only half as long as the first and it will get even better going forward!

A very fun way to use up small pieces of fabric.

Hruska's Kolache

whattheczechs for breakfast

A new place in town this past April and I finally made it there on Saturday, Amy's last day in Utah.  These are slightly sweet and delightfully soft buns filled with savory breakfast kinds of fillings as well as filled half buns that remind me of the cookies we called kolachkes when we were growing up.  Our neighbors had a grandma with Hungarian heritage and she made a cookie with a cream cheese, butter and flour dough that had a jam filled thumb print.  After they were baked and cooled. they were sprinkled with powdered sugar.

These buns are fabulous and we had an assortment, spinach, egg, and Feta, sausage, egg, and mushroom, and bacon, egg, and cheese.  Can't wait to share these with my sister when she gets here!

(And yes, that Min got a little lick on one of my kolache.  Euw.)

WaffleLove & BBQ Sundaes

Biscoff and Strawberries

The Waffle Love people started out with just a truck and now have a truck and a sit-down about halfway up the Provo-Orem hill.  We went today at about 3 and that's the perfect time apparently because every other time I have driven by the parking lot has been packed.

We shared one waffle and it was so very good!

Our day started rather slowly.  Nothing on the agenda, just a quiet day at home.  We brunched at 10ish and had BBQ Sundae leftovers.  BBQ Sundaes, I know, right?  Pretty bizarre sounding but so amazingly good.  Of course the recipe, such as it is, came from Barefeet in the Kitchen.  This is how we made it.

Stampede Baked Beans, a large container of KFC coleslaw, and a container of Lloyds Barbcue Pulled Pork from the grocery store.

Stampede Baked Beans
1 pound bacon, cut into small pieces
2 large onions, chopped
One 110-ounce can baked beans (yes, 110-oz.!)
1/4 cup ketchup
2 cups (16 oz.) chunky salsa (as hot as you prefer)
1/4 cup brown sugar
1 Tablespoon ground cumin

Fry bacon; remove from pan and drain on paper towels.  Drain most of grease from pan and sauté onions.  Combine all ingredients in big crock pot and cook on low all day.

We liked it served the way the Barefeet lady did it.  In the bottom of a half-pint canning jar, layer the pork, topped with the beans, topped with the coleslaw, topped with the pork.  Very fun and the perfect combination.  You really must try it.

There was also some of this going on today...

"She was such a good sport"

said Min's half sister about Min's first experience with hydrotherapy.

I was expecting an Olympic pool.

Peanut butter spread on the glass kept Min focused forward

She wanted one foot out of the water as the tank was filling.

Left or right, must have one foot out of the water.

Almost full.

Sheridan has Min in position and is keeping her on the treadmill.

Focus on that peanut butter Min!

What a good girl!

Almost done.

Perhaps there is a back door?

Laser heat therapy

Min's exercise in the tank was one minute of walking followed by a break of more than a minute.  That was repeated four times.  The laser therapy was followed by electrical stimulation of the muscles in both of her hips.  We were there for an hour and have three more visits scheduled.  There are also muscle stretching exercises to do at home three times a day.

Quite an experience for all of us but Min was amazingly calm and pretty darn cooperative with what came her way!  (She was a bit cautious about the elevator ride though.)

Nearly The Same

Well, we hit 100 degrees yesterday afternoon at 3:46pm.  Really not a record I'm excited about!  The three of us were not in the backyard at 3:46pm but in the bedroom with the window air conditioner.  It was 72 this morning before 6am and the note on the weather page says "Today is forecast to be nearly the same temperature as yesterday."  Heavy sigh.  Must get things done before the sun really comes up over those mountains.

Here's is what made us bi-peds very happy:

Another winner from Barefeet in the Kitchen!!

{2 Ingredient} Coffee Milkshake Yield: 4 - 6 servings

6 cups (48 ounces) freshly brewed hot coffee
(1) 14 ounce can sweetened condensed milk

Stir the condensed milk into the hot coffee. Let the coffee sit until room temperature and then fill two ice trays with the sweetened coffee. Place the trays in the freezer until frozen solid. Pour the remaining coffee mixture into a jar and refrigerate until chilled.

For each milkshake, place 8 sweet coffee ice cubes and 1 cup of the coffee mixture in the blender. Blend until thick. Pour into a glass and serve. The coffee mixture will keep nicely in the refrigerator for several days.

The one where she goes on about HBEs, again.

I'm pretty sure there will be eye rolling going on when I announce once again that I have found the perfect recipe for hard boiled eggs.   Not only perfectly cooked but perfectly peeled.  It's a Serious Eats investigation on what works and here is what works for me, keeping in mind that I am at 5000 feet above sea level.

A pot of water brought to a boil.  Eggs straight from the refrigerator added to the boiling water.  After water returns to a vigorous boil, heat reduced to a low simmer.  Pan is covered and eggs are cooked for 20 minutes.  When time is up, eggs are plunged into a bowl with ice water and left for 15 minutes.  When time is up, refrigerate eggs until needed but if possible, at least an hour.

Crack and peel eggs and 90% of the time they will peel perfectly,

 

 And the yolks will be perfectly cooked too!

What we made with these hard boiled eggs was fabulous and came from my favorite food blogger.  Please visit Barefeet in the Kitchen.  She has great recipes!  My version of this recipe adds chopped chicken just because I had leftovers I wanted to use.  It worked perfectly. 

Ranch Potato Salad with Bacon and Eggs – Barefeet In the Kitchen

Yield: 4-5 servings

1 very large russet potato, about 1 lb, baked, peeled and diced small *

3 eggs, boiled, peeled and chopped
1 cooked chicken breast, diced (optional)

3 slices cooked bacon, chopped or sliced small

1 tablespoon reserved bacon grease

1/3 cup mayonnaise

1 teaspoon vinegar

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon dried dill

1/2 teaspoon dried parsley

1/2 teaspoon dried chives

1 green onion, sliced very thinly

Combine the potatoes, eggs and bacon in a bowl and set aside. Whisk together the remaining ingredients, except for the green onion. Pour the dressing over the potato mixture and toss well to coat. Add the green onions and toss lightly. Serve immediately or chill until ready to serve. Enjoy!

* about 1/2" in size so each bite is a great mix of potato and egg.

(Do not leave out the bacon grease.  It makes a difference.)

Post-op Visit

Min's Place

Yesterday we went for our first check-up after surgery.  Dr. Stephan (I'd like to call him Captain Marvel) was very pleased with her progress and gave us the go-ahead for "real" walks.  Two or three  15 minute walks a day.  Every few days we can add a little time if she can handle it and also some small inclines.  She is not to walk down those inclines however.

Given the heat, we waited until 9pm to give it a go.  The sidewalks need to cool off!  This first time was a little scary because around two blocks seemed like a very long way.  It seemed like she did okay and I am expecting to notice improvement as her muscles build back up.  Also, she will have four sessions of hydrotherapy that will help.

Wearing the Help 'em Up Harness

Her coat is growing back very nicely and amazingly fast.  I think, along with a super power cape, Dr. Stephan needs an award for his needling skills.

99 and Naan

When the weather prediction for the next day says "warmer" you can never be sure so I really thought we would hit 100 today.  It didn't happen.  It was still very hot.  Last night I made an emergency run for popsicles and from the box of 12, there are 2 left.  We drink gallons of water, too and the twenty pound bag of ice also purchased earlier yesterday, will be gone before we know it.

Dinner tonight was a perfect summer Sunday supper recipe from Athenos Cheese found here.

Feta, Chicken & Mango Tacos - lightly adapted from Athenos Cheese

    1  cup  shredded cooked chicken

    1/4  cup tomatillo salsa

    1/3 cup diced mango

    1/2 medium avocado, diced

    5 grape  tomatoes, diced

    4 naan from Costco (6 inch ovals), warmed

    2 oz. ATHENOS Traditional Crumbled Feta Cheese

Toss  chicken with salsa. Add mango, avocado tomatoes, and Feta and gently stir to combine.  Spoon mixture onto naan. Fold in half.  Enjoy.

Just trying to stay cool