Trading Spaces

This is my last week in Missouri, taking care of my grandkids. My daughter is coming home tomorrow, so we'll get a couple of days to visit before I leave to go back to Florida. I've been living her life for the past two weeks, getting kids up and ready for school, doing laundry and dishes for four, doing homework after school and refereeing the inevitable spats between sisters who share a room. 

I've loved every minute of my time with the kids and I've had a great visit with my son-in-law. We've talked about everything there is to talk about and we've pretty much figured out how to save the world should anyone ever put us in charge. But I'm exhausted. 

I don't know if my daughter would feel equally worn-out if she were to take over my life for two weeks, what with the writing, the blogging and the demands of social media. I like to think she might find it somewhat challenging, but I could be deluding myself. All I know is, after living her life for a couple of weeks, I have a deeper respect for her. 

Today was probably my most challenging morning yet. The kids and I went to a party hosted by the local Baptist Church last night. The invitation said from 6:00 to 7:00, and in the interest of being supportive and a team-player in this small-town atmosphere, I thought it might be fun. 

The event was supposed to include a "weinie roast" and games. Turned out to be cooking hot dogs and S'mores over a bonfire and a kitchen filled with great food and a bunch of kids racing around and squealing -- all great fun. 

About the time I was getting ready to go home, I learned that the evening's festivities also included a hayride from town to the lake and back again. It was crisp and cold and a perfect October night, and I loved being out in the fresh air and experiencing autumn at its best -- but it meant that we were all out later than I'd expected and that gave this morning a rough start. 

I wasn't careful about what, how, and when I ate yesterday, so I started the day off not feeling well. A crew of men showed up this morning without warning to fix some damage to the drive leading to the house just as I was taking the kids to school. By the time I got back and got the message that my son-in-law needed me to bring him something to him in town, I was completely blocked in by half a dozen trucks, a back-hoe and several mounds of dirt.

The crew eventually finished, and off to town I went, but whatever schedule I had in my head when I woke up was completely shot. 

Luckily, we'd planned a crockpot meal for dinner tonight -- a meal my daughter had pinned on Pinterest that looked quick and easy. She's made it several times and her family always enjoys it, and it's my turn today. 

Photo from The Larson Lingo

You can find the recipe and more about it on The Larson Lingo blog, and it really does seem to qualify as one of the easiest dinners ever. Ingredients include a frozen bag of chicken tenders, a block of cream cheese, a can each of black beans, corn and Rotel. Dump it all in the crockpot and cook it for 8-10 hours on low. You can find the pin here. 

Give it a try some day when the world is falling down around your ears. It's certainly made my day a lot easier! 

Foodie Friday: New Orleans Style Pralines

A recipe guaranteed to get you into the carnival spirit! 

New Orleans Style Pralines

Prep Time: 25 minutes

Ingredients:

1 quart heavy cream
3 cups sugar
1-1/2 pounds chopped pecans (approx 6 cups)
juice of 1 lemon

Preparation:

In a heavy saucepan slowly simmer cream and sugar over low heat until the mixture becomes golden brown in color and reaches the soft-ball stage (234 degrees F. on candy thermometer).

Add pecans and lemon juice and continue to cook until the soft-ball stage is reached again. Drop from a large kitchen spoon onto an oiled baking sheet.

Spread each mound out with the back of a spoon until they're about 4 to 5 inches in diameter and about 1/4 inch thick. (Adjust to taste. Some people like them thin and some people like them thicker.)

Let candy harden, then lift from plate or slab with a spatula and transfer into covered tin.

Pralines will keep in airtight container for for 2 weeks at room temperature -- that is, if they last that long.

Valentine's Day Raspberry Chocolate Heart Tart

A special treat for fans of the Candy Shop Mysteries on Valentine's Day. Candy may be Abby Shaw's first love, but nothing beats this quick and easy tart for making a good impression after a special meal. Enjoy!

 

Valentine's Day Raspberry Chocolate Heart Tart

1 purchased refrigerated pie pastry for 9-inch pie
1 cup (6 ounces) Semi-Sweet Chocolate Morsels
2/3 cup sweetened condensed milk
2 teaspoons vanilla extract
2 cups raspberries, rinsed and dried
Sifted powdered sugar

Place the pastry circle (plastic removed) on a lightly floured surface and roll out slightly. Trim small amount of pastry away to form heart shape.

Place the pastry heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of fork.

Bake in preheated 425 degree F oven for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack.

Microwave chocolate morsels and sweetened condensed milk in a medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10-second intervals, stirring until smooth.

Stir in vanilla extract.

Spread mixture over crust and refrigerate for a few minutes or until chocolate is set.

Before serving, arrange raspberries over chocolate; sprinkle with powdered sugar.

Adventures in Food -- Or I Drank Goat's Milk and Nearly Gagged

Since I'm still butting up against a deadline and not blogging regularly, I'm going to cheat again and do a meme. This one was created by Andrew at Very Good Taste and looks kind of interesting to a Food Network junkie.

Here’s what you do:

1) Copy this list into your blog or journal, including these instructions. 2) Bold all the items you’ve eaten. 3) Cross out any items that you would never consider eating. 4) Optional extra: Post a comment at www.verygoodtaste.co.uk linking to your results.

The VGT Omnivore’s Hundred:

1. Venison 2. Nettle tea 3. Huevos rancheros 4. Steak tartare 5. Crocodile 6. Black pudding 7. Cheese fondue 8. Carp 9. Borscht 10. Baba ghanoush 11. Calamari 12. Pho 13. PB&J sandwich 14. Aloo gobi 15. Hot dog from a street cart 16. Epoisses 17. Black truffle 18. Fruit wine made from something other than grapes 19. Steamed pork buns 20. Pistachio ice cream 21. Heirloom tomatoes 22. Fresh wild berries 23. Foie gras 24. Rice and beans 25. Brawn, or head cheese 26. Raw Scotch Bonnet pepper 27. Dulce de leche 28. Oysters 29. Baklava 30. Bagna cauda 31. Wasabi peas 32. Clam chowder in a sourdough bowl 33. Salted lassi 34. Sauerkraut 35. Root beer float 36. Cognac with a fat cigar 37. Clotted cream tea 38. Vodka jelly/Jell-O 39. Gumbo 40. Oxtail 41. Curried goat 42. Whole insects 43. Phaal 44. Goat’s milk 45. Malt whisky from a bottle worth £60/$120 or more 46. Fugu 47. Chicken tikka masala 48. Eel 49. Krispy Kreme original glazed doughnut 50. Sea urchin 51. Prickly pear 52. Umeboshi 53. Abalone 54. Paneer 55. McDonald’s Big Mac Meal 56. Spaetzle 57. Dirty gin martini 58. Beer above 8% ABV 59. Poutine 60. Carob chips 61. S’mores 62. Sweetbreads 63. Kaolin 64. Currywurst 65. Durian 66. Frogs’ legs 67. Beignets, churros, elephant ears or funnel cake 68. Haggis 69. Fried plantain 70. Chitterlings, or andouillette 71. Gazpacho 72. Caviar and blini 73. Louche absinthe 74. Gjetost, or brunost 75. Roadkill 76. Baijiu 77. Hostess Fruit Pie 78. Snail 79. Lapsang souchong 80. Bellini 81. Tom yum 82. Eggs Benedict 83. Pocky 84. Tasting menu at a three-Michelin-star restaurant. 85. Kobe beef 86. Hare 87. Goulash 88. Flowers 89. Horse 90. Criollo chocolate 91. Spam 92. Soft shell crab 93. Rose harissa 94. Catfish 95. Mole poblano 96. Bagel and lox 97. Lobster Thermidor 98. Polenta 99. Jamaican Blue Mountain coffee 100. Snake

Okay. Not bad. Slightly more than half, so I still have a way to go. I'm open to trying almost everything on the list that I haven't tried already -- and there are a few things I think I may have had, but I'm not sure so I didn't mark them.

How about you?