Reminiscing at the pool
I always enjoyed going to the Salem pool when I was a kid. I can remember going with my baby sitter, Robin Deaton, one day a week. Although my mom was a teacher and I didn’t have to go to day care in the summer, I would beg to go on that day. I always looked forward to pool days with my friends.
As I got older, I went more often with friends and family and by middle school, my pals and I were riding our bikes up the hill daily to get our swim on.
In high school, my friends were working as the lifeguards and I’d go hang out with them on my days off from my part-time high school gig.
Lots of good, fun memories from every stage of my life.
Now that I have kids of my own, I’m enjoying the pool from a different view. I have taken my girls a few times over the years, mostly for pool parties. But this year, with their ages, we are going a couple of times a week and having a blast.
My older girls always find a friend from school to swim with, jump off the diving board and go down the slides. And they are so good at playing together that they keep each other entertained. My youngest doesn’t know a stranger, so she always has a new best friend before we pack up to head home in the late afternoon sun.
While they use up some energy and work on those social skills, I sit back and watch them play and enjoy my quiet time.
My middle child is always worried that I’m lonely and bored...but I assure her repeatedly that I am just fine! I look forward to sitting and relaxing in the sun and even reminiscing about my days at the pool growing up.
Before long, it will be my oldest child’s turn to get to go to the pool by herself with her buddies and start making her own memories. It doesn’t seem possible.
I’m thankful to be raising my girls in the town I grew up in and love watching them experience some of the same things I did, but with their own twists, their own friends and their own memories.
Summer time in a …
Hurry, hurry – summer’s almost over!
I loved the idea of a balanced school calender where kids have eight weeks off in the summer and two weeks each in the spring and fall because it does lead to greater retention academically. That is, I loved it until I had kids.
Today is July 11 and my kids go back to school in just 15 days. Two weeks. And I am in a panic. Despite my best efforts and intentions, we haven’t accomplished nearly what I wanted to this summer.
We have been to the public pool twice, but only once counted. The second time, we were there about 20 minutes when thunderstorms rolled in. My plan is to go Tuesday – if we get 4-H projects completed and turned in on time.
We have not yet been to River Run, the new water park in New Albany. I am penciling that in for Thursday. But we’ve only been to the zoo once and we have a membership, so we need to use it. Maybe I should move River Run to Tuesday …
Sylvia promised her softball team we’d have them over for a cookout and we have yet to set that date. We told the kids when we got their new playset up they could have friends over to play on it. Darin got it constructed, but before he got the pea gravel poured, a July 4th thunderstorm brought down a huge oak limb which demolished half of it.
Speaking of cookouts, we have not roasted hot dogs and marshmallows in our shelter house a single time this year. We did that so much the first two years after we moved. What happened? We haven’t camped out either, but I’m not sorry about that one!
Just writing this is making me feel slightly panicky. I am one of those moms who’s constantly worrying I’m not making childhood enriching and memorable enough for my kids. Exhibit A: I have a closet full of art and craft supplies, but it’s been months – if not more than a year – since we did a project. I don’t even get on Pinterest anymore because I couldn’t deal with all the posts from mothers who turn their bathrooms into …
I’ve said this before, but I grew up in a house with a chef who leaned toward the carnivorous side. My father can make a prime rib that will melt in your mouth — I never knew what that phrase really meant until I had his prime rib — burgers that wouldn’t go dry if you tried, pork tenderloin that will remain one of my favorites until the day I die, tender lamb chops and don’t get me started on his grilled herb chicken.
One thing we never did much of was turkey. When I was in college, interning at The Muncie Star Press, I was on the paper’s Relay For Life team. We had several internal fundraisers, including a cook-off with each of us picking a healthy ingredient from a list the lifestyle writer had found and making something with that ingredient. I chose ground turkey because, hey, it can’t be much different from ground beef, right? Turkey meatballs sounded easy enough.
Turns out, the texture of the raw turkey was all different and, having never worked with it before, the meatballs ended up very dense and dry and, as per the typical course with turkey, lacking flavor. There were a lot of breadcrumbs involved and needless to say, the winner was someone else.
Since then, unless using it as just ground turkey, like for chili or things like that, I’ve shied away from using turkey as a beef replacement, especially when I’m able to take home several pounds of ground beef purchased from a local farmer every time I go up to my parents’ house.
After seeing some ground turkey on manager’s special at JayC, I figured I’d give it a second chance and I’m glad I did.
With regular beef burgers, you can add some seasonings and just form them into patties and throw them on a skillet or grill. With turkey, you’ll need some more reenforcements to keep your patties from going to hell in a handbasket.
These turkey burgers from Never Enough Thyme calls for grated Gruyere cheese (can substitute Swiss if you balk at the cost of Gruyere or …
Relaxin' In the Smokies
A few months ago, Alan and I decided to book a reservation for a 3-night stay at a resort in Gatlinburg. I've been before, in that exact same resort, so I knew we made a great choice. Man, was it nice after all of the work and time we've put into the house and our jobs. Unfortunately, our vacation was pretty short. We left the Friday of Memorial Day weekend and came back on Monday. I know so many people who say Gatlinburg is a great place to spend a long weekend because it is so close to us (which is true), but there was only so much we could do in two full days! Next time, it will be an entire week!
Friday morning, we left our cats and dog to the babysitter (my mom) and headed out. It took us about six hours to get there, with a lunch break and a couple of quick stops along the way. Once we checked into our cabin, we left to get dinner and gather a few things like bottled water, milk and breakfast items at Wal-Mart. We ended up going to dinner at a place called Calhoun's, per the suggestion of one of Alan's coworkers. Their barbecue was amazing! We left full and happy and went back to our cabin to get some much needed rest after our long day.
On Saturday, we decided to go for a pretty long drive in the mountains. Alan said he didn't care what we did the rest of our stay, as long as we could drive a stretch of road called the "Tail of the Dragon." This 11 mile stretch includes over 300 curves and is an iconic road in the motorcycle world. We were about two hours away from the start of it, but Alan knew he would regret not driving it if we were that close. Alan wasn't able to bring his bike, so we drove our car down it. It was still quite a journey! There were other cars, but there were tons of motorcycles. At probably five or six curves in that stretch, there were cameras stationed to take pictures of each bike (and vehicle) and have them available online. We didn't get any pics, but the ones we looked at reminded me of a car …
Roasted Cabbage Wedges with Onion Dijon Sauce
Let’s chalk this up to one of those recipes that taste a lot better than they look. This Roasted Cabbage Wedges with Onion Dijon Sauce recipe (http://anoregoncottage.com/roasted-cabbage-wedges-with-onion-dijon-sauce/#_a5y_p=3808169) from (http://anoregoncottage.com/)calls for minced onions in the sauce, but I’m pretty sure they were pureed for the pictures on the blog. Try as I might, I can’t mince that small. Food blog pictures always seem to look better than they do on a plate in your own kitchen.
I’m a latecomer to the cabbage bandwagon and I still can’t do mayonnaise-based cole slaw (I believe it has more to do with the dressing than the cabbage, however), but I’m a complete convert. I’ve sauteed cabbage in the past, but I hadn’t tried roasting it until now.
That’s a shame because it’s better roasted than it was sauteed.
Start by cutting a head of cabbage into eight wedges (or just half a head of cabbage into fourths, depending on how many people you’re serving — this doesn’t make good leftovers), keeping in mind that larger wedges stay together better. Make sure you leave the core intact on the wedges or they’ll fall apart in the oven and make a mess. Lay these out on a greased pan.
Using a pastry brush, brush olive oil, or even butter if you want, over the tops of the wedges and season with salt and pepper and a little garlic powder.
Throw these in an oven set at about 450ºF and cook for about 10 minutes before carefully flipping and re-painting with olive oil. Continue roasting until the cabbage is nicely browned.
While they’re roasting, make the sauce. Combine butter, dijon mustard, minced onion and garlic and a little salt and pepper in a saucepan over medium heat until the butter is melted completely and keep it warm until the cabbage is done, drizzling it over the wedges right before serving.
We are spending much of our time these days at the ball fields. Last year, Sylvia and Warner played and were on the same team. This year, Hays joined in and they are on three separate teams.
Keeping track of practices, games, rain make-up dates, who brings snacks when for three kids is a tad bit insane. I switched to using pencil in my datebook (yes, I’m old-fashioned and prefer an actual book, not a smartphone app). Whew! It’s crazy. Everyone said it would get busier and busier as the kids grew older and boy, were they right!
Sylvia has emerged as the most promising athlete in the baseball/softball arena. She played T-ball for the first time last year, but wanted to move up. That meant a big jump to the 9 and Under division. She just turned 7 in April, so she is a little bitty thing out there.
She did the Lady Lions softball clinic last spring, which was a big help. I was really worried she’d be overwhelmed and not up to par with the other girls, but that hasn’t been the case. She has worked hard and holds her own.
The biggest challenge for her has been emotional. She gets in one of her moods and the tears start flowing. She did that in a early game and wanted to quit, but neither her coach nor Darin and I would hear of it. She ended up with a magnificent play; as she was running from third to home, she fell. A girl from the opposing team was right beside her and grabbed the ball, attempting to tag her out. Sylvie jumped up, ran and slid home to cheers from the crowd – a huge boost to her confidence. Her coach’s mom dubbed her “MVP” for that play and the nickname has stuck.
I was most worried about Hays, who decided to play for the first time ever this year. Because he had never played, he was lacking as much as three years’ worth of experience compared to many of his teammates.
He struggled with hitting at first, striking out several games in a row. He has finally gotten the hang of it and is often making hits on …
Crock Pot Pesto Ranch Chicken
I had such high hopes for this chicken.
I really did.
I love pesto. I love ranch seasoning. I love my crockpot. I love the versatility of chicken. This recipe seemed so easy. I thought I was going to add it to my dinner rotation. However.
The chicken started out simple enough. Lay a layer of boneless, skinless chicken thighs (or bone-in — seriously, all the bone does is add flavor), a six-ounce jar of pesto, a package of ranch dressing seasoning mix and a half cup of chicken broth to the crock pot and set it for six hours on low. I did this on my lunch break, hoping soon after I came home from work, I’d be able to sit down to perfect chicken.
I was wrong.
Pesto’s pretty strong in the flavor department, but in this, the flavor was lacking. And it isn’t like the pesto was overpowered by a stronger flavor from the ranch packet or what have you. The chicken just tasted like plain chicken. I think part of this was because most of the pesto came off in the broth, of which I believe there was way too much. However, that broth came in handy when the chicken shredded and dried out.
This whole recipe needs work.
Next time I get the hankering for pesto chicken, I’m doing it differently. First off, I’m baking it, rather than slow-cooking. This gives me more control over the texture of the chicken. The chicken would be marinated in the ranch mix, with a little olive oil and baked part of the way on its own, with just a little chicken broth in the bottom of the dish. Half-way through cooking, I’d add the pesto on top and cover the dish with foil and bake the chicken the rest of the way.
Maybe, one of these days after I’ve completely recovered from the disappointment, I’ll give it a shot.
My son, Bailey, and I have a wide variety of television genres that we watch. Of course, if it was up to him he could watch sports 24 hours a day but he does have other interests, too. Thank goodness for me, his TV companion. I do enjoy sports and sometimes feel quite knowledgeable about them thanks to Bailey sharing his knowledge with me, but I don’t want to watch them ALL the time.
I think I am safe to say that his favorite would be college basketball, especially University of Kentucky. But he doesn’t just stop there he also watches the high school recruits during the McDonald’s All Star game and the Jordan classic and knows who is committed to playing where.
He also continues to follow UK grads that play in the NBA. This season, he reported to me the other day, Karl Anthony Towns was named this year’s rookie of the year. He does follow non-UK players and teams, too. This season he, along with thousands of others, has hopped on the Stephen Curry bandwagon and is hoping the Warriors can pull off the championship.
In addition to basketball, he watches football both college and professional, paying special attention to the players that are on his fantasy team and always yelling for the Colts.
NASCAR is on his radar also. He watches almost every race and has even branched out to watch the XFINITY races, too. Duane, Bailey and I entered a NASCAR contest and each week we compete for bragging rights. He cheers for his weekly contest driver, which changes each week, but he always roots for Dale Earnhardt, Jr.
And the only baseball he watches is the Reds and lucky for me our Dish Network provides him with exclusive game coverage on ESPN Ohio. Who knew this even existed? Do you realize how many games professional baseball teams play? I feel like it is in the thousands as the season is relatively fresh and I have watched more games than I would like to admit. Now don’t get me wrong, I like baseball but not on TV. It’s about as boring as …
The weather seems to be the main topic of conversation these days. It’s May for Pete’s sake, and even I, an admitted winter weather fan, am ready for some warmer and dryer weather. I grew up with the saying, “April showers bring May flowers,” but it’s already the middle of May and I am so over it.
I have caught myself numerous times reverting to my childhood, quoting, “Rain, rain go away. Come again another day.” Who’s with me on this? Come on admit it.
So this whole weather funk has got me thinking about rainy day songs. Lyrics that come to my mind are from rainy day classics including “Rain drops keep falling on my head,” which at least has an upbeat feel to it. But then there is “Rainy days and Mondays always get me down,” by The Carpenters, which is very gloomy, much like the current weather pattern.
After a quick Google search, I am also reminded of “Here Comes The Rain Again,” by the Eurythmics and “Kentucky Rain,” made famous by Elvis Presley. The one I am particularly drawn to at this point in time is a rainy day song by Creedence Clearwater Revival, “Who’ll Stop The Rain.”
I prefer to think of happier ones like “Walkin’ on Sunshine,” and the Beatles’ classic tune “Here Comes The Sun.” The Beatles seemed to gravitate toward the sun because after another quick Google search, I was reminded of another sunshine song by them, “Good Day Sunshine.”
During that Google search, I was also reminded of John Denver’s song, “Sunshine On My Shoulders,” which has a more melancholy feel but nonetheless mentions the much sought after sunshine. I was also reminded of an old song that my mom used to sing to me, “You Are My Sunshine.”
Those lyrics are very uplifting. “You are my sunshine, my only sunshine. You make me happy when skies are grey. You’ll never know dear how much I love you, please don’t take my sunshine away.” I didn’t have to Google those lyrics cause I know them by …
Broccoli. The vegetable often pulled out of the produce repertoire as an example of things kids don’t want to eat. When it’s raw, it’s one of the few non-leaf vegetables my dog won’t even eat (but he will shred it all over the couch after begging for it).
Now, broccoli was something I took to fairly quickly as a kid. Of course, steaming it and smothering it in CheezWiz didn’t hurt.
This likely surprises a grand total of no one, but I’ve always considered cheese a gateway food. Cheese and bacon.
Fast forward a few decades and a bowl of this Garlic Parmesan Roasted Broccoli (http://damndelicious.net/2014/09/19/garlic-parmesan-roasted-broccoli/) is dinner — not a speck of fake, orange cheese sauce in sight. Thank goodness.
I’d been at the farmer’s market that day and picked up this huge head of broccoli. I’ve never seen them this big in the grocery store. Unfortunately, had I either picked a different head of broccoli or gone to the grocery store, I may have ended up with more broccoli. Pulling a few “branches” of broccoli away, I found the inside florets to be rotting and there were quite a few little green worms hiding among even the good broccoli. Once I separated the good from the bad broccoli and meticulously cleaned the little green worms from what I salvaged (ew!), this recipe came together in a snap. I didn’t end up with quite as much broccoli as this recipe called for, but the extra seasonings made this even better.
Like you do with any vegetable you plan to roast, toss the pieces in a little olive oil, and add garlic, salt and pepper, and toss to combine. This will not only add a certain amount of crispness to the broccoli, but will help keep it from sticking to your pan.
Slide this into a 425ºF oven and bake for about 10 minutes or so and then splash with lemon juice and dust with Parmesan cheese.
This makes for a great side dish, but, like I said, this is so good, you may just decide to skip making anything …