Day 6 - Flat Iron Captivity - Too Wired To Cook?

There are those defining moments in one's life when one discovers that she is WAY over-her-head in something. One readily realizes this when one looks in the mirror (literally) and says to herself, "Self, you are in deep do-do!"

Here are the facts: I want to be updated...mind you - not made over...just updated. That is what I told Dana (my stylist) when I visited her a few weeks back. Dana (NOTE: Professional people really mean this but it only applies to them),"No problem," she smiled and went to work. It was fasinating to watch - a real professional she is. First the shampoo, then trimming off the edges, layering here and there. I watched with great interest. Then, she did it! Dana pulled out - that foreign thing I have heard so much about and only seen others use - the flat iron. As Dana administered the flat iron to my hair, the hair responded well. I admitted to Dana that I didn't know how to use it. Being the professional she is, she gave me a quick lesson. It didn't seem all that hard, after all, you put in your hair and you pull it through right? Or was it you put it in your hair and kinda turn it a bit? Not to worry, I was sure that I could master this instrument of glamor in no time. Confidence high as I drove home from the salon, I made the decision to purchase a flat iron of my very own! And I did...not an expensive one but one that seemed to be "the middle of the road."

Who knew the middle of the road for me was like the rack track at Talladega!!! The picture to the left is of our daughter and her family at Halloween. Please note EK in the race car driver uniform. EK very much wants to be a race car driver or a rock star when she is grown. Pictured is her mom, dad (her Pit Crew) and her older sister.

So here I am, in the middle of the race track of fashion. There is no checkered flag to wave me forward. The only flags I see waving at me or either red and yellow...especially when I begin to read the back of the flat iron box. This quote from the back of the box, "this make take practice." So, is that a relative question or just an informative statement?

Again, confidence high, I washed and dried my hair and then plugged in the flat iron. As I am plugging in the flat iron the thought crossed ever so quickly through my mind, "So why all the settings? Can't it just be on and off like the old curling irons?" Again, taking the middle of the road, I sit down at my dressing table, look into mirror, speak these words out loud, "There is no doubt about it! You really are in deep do-do!" But, I laugh at do-do! I have raised 3 children, survived more pets than is in the peaceable kingdom and have 7 grandchildren. What is a little do-do? Really???

Flat iron in hand, the process begins...slowly, I might add because every few minutes, I pick up the directions to make sure I am following them correctly. Finally all my hair that could be captured has miraculously made it through the flat iron. I shake my hair loosely (don't think there is a ton here) and run my fingers through it...after all, that's what Dana does to make it take shape. Hoping for the best, I lift up my head and gaze into the mirror. Unfortunately, my hair is not even close to what it looked like when Dana used the flat iron. In fact, the shape it took was more like a cross between a reverse Alphafa and hair that had been electrically shocked. It appears that enough electricity had been applied to my hair that I was quite sure Centerpoint suffered a rolling black-out on their grid. Making an assessment of my hair, it is safe to say it is full...really full. The strands were quite friendly looking because each strand was standing on its end and waving at another strands. Would that I could tell you that they were standing and waving in the same direction, but that simply would not be true. Pushing back my chair from the dressing table, I make my way to Steve's home office. He is occupied at his computer and does not see me enter. I stand in the doorway wondering how to phrase a question that will NOT make him feel threatend if he answers it in the wrong way. So, I quietly say, "Babe." He looks up and if I could have captured his expression, it might have been a dictionary perfect picture of, "Oh, Crap!" Being the ever gentle man that he is, he quickly regained what composure he could muster. Thinking it would be the most prudent choice, he waits for me to speak. I am pretty sure he is praying, "Oh, God, what has she done?" Or..."Oh, God, I could certainly use some help with my wording !"
I smile to reassure him that he is not in jeopardy and pose this scenario: "Honey, " I begin, "I need to go out to the grocery store and run some other errands." To this statement he nods his head, still silent I may add. "And," I continue, " I need to know if my hair looks as bad as I think it does. I just tried to use the flat iron and I am not sure that I have the hang of it."

You see this is a good start because it immediately shifts the blame of anything he is about to say back to my lack of skill in the use of a flat iron. He is quiet for more than a few moments. He clears his throat and says, "Well, Honey, it doesn't look bad, it is just not your style." You have to love this man! Is he good or what? I offer another scenario, "Honey, do you think it might look better if I use the electric rollers instead?" To that, this honorable man said, "Well, Baby, if that makes you feel better then by all means do that." Which, is exactly what I did.

I want you to know that I have not been beaten by this instrument from hell. I will master it...but in the meantime, let's cook!

This recipe is one from Nani's Test Kitchen. What that means is that this is it is a first-time recipe and you get the first dibs on it. If you have a suggestion for a name for this recipe, by all means, let me know. For now, let's just called it Penne Casserole. From the photo to the right you will note the ingredients needed for the recipe. With that being said, I did add some chopped chives after I had snapped the photo of ingredients. These are the ingredients and measurements:

1 1/2 jars Black Olive and capers Pasta Sauce*

(or whatever Pasta Sauce flavor you like)

1 1/2 cup Asiago Shredded Cheese

1 1/2 cup Grated Parmesan Cheese

1 lb. 96/4 Extra Lean Ground Beef

1 lb. Fresh Italian Sausage (same size pkg as ground beef)

Garlic Infused Olive Oil

Crushed Peppercorn & Garlic (Pampered Chef Seasoning) to taste

Coarse Sea & Himaylian Salt (to taste)

1 box Penne Rigate (16 oz.)

1/2 cup chopped chives

Using silicon basting brush, brush Covered Deep Dish Baker with Garlic Infused Olive Oil. Place meats, peppercorn & garlic seasoning, salt and chopped chives in Covered Deep Dish Baker. Brown meat in microwave for 11 minutes. Midway through, stop and break up meat with the mix and chop so the meat will cook evenly. Cook until the meat is no longer pink. Drain and set aside.

In the meantime, cook the Penne Pasta according to the directions on the back of the box of Pasta. Once cooked, drain and set aside.

Divid pasta and meat mixture in half. With each half, you will layer in this order, pasta, meat (drained), pasta sauce then 1/2 of the Asiago and Parmesan Cheese. Top second layer with the cheeses. Once assembled, you may place the Covered Deep Dish Baker in microwave and heat until casserole is heated through and cheese is melted.

*I used one jar of pasta sauce in this recipe, but it really needed more to make it more juicy. You may also bake in a 350 degree oven until casserole is heated throughly and cheese is melted. Grated parmesan may be added once the casserole is served on the plate.

You may serve with a salad, fresh sour dough bread

(see recipe for bread in my last posting).

And...until we meet again - Peace out!

Get Ready...Set...Go! A Divine Bread Recipe

Can't explain why it is that on Sunday mornings when I seem most ready to listen to what God is saying. Yesterday morning as I was preparing for church, my mind wandered "no pun intended" - to the Israelites. No kidding!!! I thought about how it must have felt to hear Moses' voice saying, "Get Ready, We're leaving!" Can you imagine their confusion? Being known as the pereninnal planner (my family will astest to this fact), my mind pondered as to what it might have looked like as an Israelite. Can you imagine the clammer coming from the kitchen area of an Israelite woman. Can you imagine her looking at a mound of fresh dough and thinking, "Now? He wants us to go now????" As I meditated on that for a few minutes, it occurred to me just how good God is. He had not given them weeks to prepare for their departure from Egypt. Can you imagine the Israelite woman complaining, "Oy, va! What to take,? What to leave behind? Where or how is this all going to fit in that cart? I mean a camel can only carry so much!" God being the knowing God He is, He knew there would have been chaos in the long-term camping event! So, it was, at a moment's notice, they were off and running - literally!

There is wisdom is not knowing what is ahead of you. We think we want to know...but really, there is wisdom in God announcing to you in His perfect timing, "Get Ready! It's time to go." As I continued to mediate on what God was speaking into my heart, the visual image of our grandson riding his bike came into sharp focus. I couldn't help but smile as I saw him take off on his "new set of wheels" and riding with the wind all the while yelling behind him, "Nani, watch this!" Yet, I know for each of our grandchildren and our own children, getting started on riding a bike and riding with the wind were miles apart.

After a long time God has finally spoken to Steve and me, "Get Ready! You're Leaving!" Like the Israelites, God did not allow us months of "preparation." It happened very quickly and there was no mistaking that it was God doing the moving. The last 12 1/2 years have been a consuming place of life, joy and sometimes sadness. Thankfully, one lesson Steve and I have (over the years in our ministry) is that anytime God calls you out it is going to exciting. (We tend to think exciting is all good...or at least we hope it is). But, God keeps us tettered to His side so that whether the times or good or bad, we know that He is present and overseeing everything that touches us...good and bad.

Affirming both Steve and me all the way through this calling out, just this week I read in my study of Isaiah about God's faithfulness. Isaiah was telling the children of Israel that God clearly (literally) spoke the words, "I love you!" It reminded me that we are not out of His sight...and He really loves us! He never forsakes us! We can depend on His perfect timing.

Getting back to the divine interruption of Israelite woman making bread, God reminded me that whether the bread is done or not, God is in control. He will lead, feed, and keep us safe on this new journey. Can't ask for a better trip planner than that!

This week's recipe is (if you haven't guessed already) homemade bread. My sweet, sweet Louisiana cousin gave me the starter for this recipe. By the time this is posted, I'm hoping to have a recipe for the starter. In the meantime, here is the recipe for the best ever homemade bread! Enjoy!!!

Starter is stored in the refrigerator with a loosely fitted lid in a quart jar. Once your starter is established, you feed it every 3-5 days.

To begin the breadmaking process, take out the starter and feed it (recipe below) then leave out on the counter overnight:

Ingredients to feed starter include the following ingredients. Please note that you need to stir the starter with a wooden spoon

1 cup hot water; 3 Tablespoons potato flakes; 1/2 cup sugar

The next day you make the dough. You will need the following ingredients:

1 large bowl; 1/2 cup of sugar; 1 teaspoon salt; 1/2 cup oil (I use canola); 1 cup starter (returning remainder in quart jar back to refrigerator); 1 1/2 cup hot water; 6 cups plain flour; Pam (kitchen spray)

Add all the liquids together and then mix gradually with the 6 cups flour. I use my standing mixer with the wire whisk at first to blend the liquids, then I change to the dough hook attachment when adding the flour to the liquid mixture. Blend flour and liquid until well incorporated. Once the dough is mixed together, spray dough with Pam, cover with wax paper and allow to rise on the kitchen counter for several hours.

After dough has risen, empty the dough onto a floured board. Knead the dough and divide into 3 loaves. (Here is where I vary a bit depending on how I want to bake the bread). One of my favorite things is to use the Pampered Chef stoneware loaf pan that holds 4 mini loaves of bread. I also use the stoneware (regular size) loaf pan and our new stainless loaf pan. Have been very pleased with stoneware and the stainless. Bread turns out golden brown in either pan. Also, have used the Pampered Chef mini muffin pans to make those bite-size rolls or use the Pampered Chef regular size muffin pan* and make dinner rolls. No matter how it was presented (bite-size, mini-loaf or full size) I have yet to be turned down when giving the bread away! Whatever you choose to bake in, make sure that it is greased before placing the dough in the pan. Allow the bread to rise for several hours. Bake loaves for 30 minutes at 350 degrees. Every oven is different, but mine tends to be done right at 30 minutes.

Once the bread is done, take it out of the oven and place the pan on the Pampered Chef stackable cooling rack for a few minutes. Then, turn out onto the cooling rack to complete cooling. However, the the smell overcomes you, you can just slice it and eat it - it smells that good! I would tell you how to freeze it, but I haven't had the opportunity to do so. It seems that before it is out of the oven, someone has claimed it theirs. It has been great fun to bake the bread and deliver to our neighbors and friends.

Hope you enjoy the weekly posting of recipes and that these easy recipes bring you and yours back to your family table. The Focus on the Family magazine posted results from a study conducted by the University of Minnesoto. This study found that there has been a 33% decline (this study is several years old and I expect the numbers are now higher) over the past 20 years in the number of families who regularly eat dinner together, families with teens may be missing out, according to the National Center on Addiction and Substance Abuse of Columbia University. The article went on to say that teens who eat with their families are at half the risk for substance abuse compared to those who seldom eat dinner with their families. Their friends are also less likely to use drugs, and they are less likely to contemplate suicide. Other benefits including being more likely to earn better grades in school and reducing home-life stress. For more information go to resources.family.org.

*In Louisiana, we call this "Lagnaippe" (meaning an unexpected gift or something extra) . When talking with a friend in Louisiana who owns her own restaurant she related this story. This past Christmas season she was having to make tons (no kidding) of muffins. My friend said that the only muffin pan that her muffins DID NOT stick were the Pampered Chef ones. She promptly threw out everything that wasn't a Pampered Chef product and uses Pampered Chef exclusively! Have a great week! You bless me more than I can express! Thanks for following my blog. If you have a request for a recipe, let me know.

Next week's posting is called, "Day Six - Flat Iron Captivity - Too Wired To Cook! - a fast and easy recipe when you are having a bad hair day! See you next week!

Something of Value

In the midst of a storm there is a lull - a quiet place where you know God is...you rest, you catch your breath...you breathe in the air and allow it to fill lungs. For your heart is pounding. Your breath taken away by the winds of the storm. But, here you are...in the lull of the storm. You look around you and the water is still. How can that be? It almost feels as though God has scooped you up and you and your boat are resting in His hand. How can that be? Yet, here you are and you feel your body relax...you are safe.

The weekend before last was like that for me. I had the joy and blessing of spending time with family. As I waited for the weather conditions to improve, I packed my car, doubled checked the items necessary for the journey and longed for the sound of the road from my car as I drove.

Finally, the time came and I literally sprang into my car and headed west! My face basked in the sun!!!!!!! It has been "several" days of cloudy and wet and cold and ice and cloudy and wet and cold. Today, the sun was up and shining! What a day indeed!!!! The miles passed easily as my car drove westward to the lull in my storm.

Funny how when you are in the car how your mind will travel a different path as you drive. Going over the past few weeks was a good thing. For with each event, I saw God there. My heart swelled with the waves of emotion as I thanked God for "being there!" What a faithful God we serve.

Time couldn't pass fast enough for me to arrive at the lull in my storm. Finally, the engined turned off and I gazed at the front door of the my first stop. I sat in my car for a short while and waited - thanking God for safe travel, calling my honey to tell him that I had arrived safely and just to look at the door that would soon open to smiling faces, many hugs, many giggles and most of all - to love!

Before I could knock on the door the sound of two little girls resounded - breaking the barriers of the storm and announcing fully and completely, "Nani's here!!!!!!!!!!!!" I couldn't help but laugh! What a hoot! What a joy!!! What a blessing!!!

Within seconds, the door bounded open and the hugging, giggling and kisses began - and again, and again! The lull was here and my heart and spirit breathed in the love and safely of being held in God's hand - away from the stormy waters and the crashing waves.

Time in the palm of God's hand was more than precious. Dinner with our two grown children and their spouses that are more like our own children, and FOUR grandgirls!!!! We laughed, colored the pictures at the table, talked about school and all that they wanted to share...I wanted to hear it all! All too soon the dinner ended and it was time to part...so I thought. Goodbyes were said and we headed back to our daughter's house only to learn that my son and his family were coming over for more visiting and...to sample the King Cake I'd made.
The next day of my visit, I made red velvet cupcakes with our daughter and her two daughters. When Nani is around, there is always something "cookin' in the kitchen!" As we were making the cupcakes, the conversation came around wedding rings. Since my daughter has two daughters she was thinking how she could leave both daughters a part of her wedding ring and engagement ring when they were sodered together. Our daughter asked me what would I do. I responded that since my stone on my wedding band was not an auethinc diamond, that it probably wouldn't be of value . (The original stone had been lost from its setting years before). My daughter's youngest daughter suddenly spoke, "Nani, I would want you ring because it belonged to you!" My daughter and I looked at each other and then my daughter said, "Mother, you can not get more purer love than that." I nodded with agreement and hugged on EK.

Isn't it funny how the things that we consider "of little value" mean "something" to someone else? Isn't it funny how some of the things we consider "of little value" i.e., time spent with family and friends, or a smile at someone in the grocery store, or a hug or squeeze of a hand mean "some of value" to the person that is receiving it? Isn't it funny that what we sometimes consider "of little value" or something that we would "just do" is truly the lull in someones storm? Is there something today that you consider "of little value" that you might share that would be "something of value" to the receiver?

The time came that I needed to say, "Goodbye." I thanked my family for the respite from the storm. Each and everyone of them hugged me and said, "Oh, it was nothing special, we love you." Truly, the time spent with them was definitely "something of value" to me. Comforted by the respite of being loved beyond measure, I then slid my the oars back into the sea of life and head back into the storm...but not without taking the love and comfort given. It felt snug around me...bearing me up...like a "lifevest" and I knew, without a doubt, I would not sink...after all, not only had my God made the boat but most of all...He made the sea! So, today, I share with you one of the "Valuable" moments we shared (I call these moments "God Kisses").

Our second day of baking we made Red Velvet Cupcakes with Sprinkled Covered Butterflies! Here's the recipe! Enjoy!

You will need the following ingredients:

For the Cake: 1 Box Duncan Hines Red Velvet Cake mix; 3 Large Eggs; 1 1/4 cup Water and 1/3 cup of oil (I use canola). Mix according to the directions found on the back of the cake mix box and pour into 24 Valentine decorated paper muffin cups, place in Pampered Chef Muffin pan or Pampered Chef Stoneware Muffin pan, and bake according to directions on back of cake box. Once the cupcakes are done, allow them to cool for a couple of minutes in the pan then place on Pampered Chef stackable cooling cake to cool completely.

For the Frosting: 1 tub of Creamy Cream Cheese Frosting

For the Butterflies: 4 ounces almond bark or confectionery coating candy melts (I used HEB Chocolate coating); 48 minature pretzles, colored sugars or sprinkles (I used a combination of Valentine themed sugars and sprinkles).

To make the butterflies, place the rectangle stone in freezer 1 hour or until frozen. Place chocolate coating in your microwaveable Pampered Chef measuring cup and heat on high 1 1/2 to 2 minutes, stirring after each 20 second interval until chocolate coating is melted and smooth. Reoved baking stone from freezer and line with Parchment Paper. Dip rounded bottom of two minature pretzels into coating; shake off excess. Place coated ends of prezels onto frozen backing stone, forming a v-shape. Hold in place until it sets (30 seconds to several minutes) or until coating h ardens and pretzels reain in butterfly shape. Repeat with additional pretzels and remaining coating. You can return baking stone to freezer if it needs to be chilled again.

To decorate butterflies, drizzle with or dip additional melted chocolate coating or you can place chocolate coating in a resealable plastic bag. Secure with Twixit!Clip and trip corner of bag to allow coating to flow through. Drizzle coating over butterfly wings. Immediately sprinkle colored sugar or sprinkles. Allow coating to harden. You can also dip butterflies (that have the melted coating) into a Pampered Chef prep bowl filled with colored sugar or sprinkles. Allow coating to harden. This makes 24 butterflies. I used the resealable bag and then sprinkled the colored sugar onto of butterflies and allows to set.

While butterflies are setting, you frost the cupcakes with the Creamy Cream Cheese frosting. Place butterfly on cupcake immediately and then sprinkle with colored sugar and decorative sprinkles.

There is nothing sweeter than the love of family and friends. May YOU see, taste and feel the "Value" of time well-spent with your family and friends.