New Years 2025

When I was in college, I learned from friends who were twin sisters that one should eat black-eyed peas on New Year's Day. It is supposed to bring good fortune in the coming year.

I have made an easy Hoppin' John Soup for our New Year's meal:

This year I did not have all the ingredients so I made-do with what I had. The soup turned out very tasty.

Grammie's No-Bake Cookies

my grandmother's writing

Back when I was in junior high or high school, I used this actual recipe from my Grandmother B. to make these cookies. I followed it exactly.

I put   2 cups sugar

          1 cup cocoa

          2 cups milk

          1 stick of butter

in a saucepan and heated it on the stove.

Then I looked at the other scribbles and finally figured out what the measurements really said.

What I was heating was a total screw-up. How do you correct 4 times the amount of milk that I'd put in the 3-quart saucepan? I would have needed to use 4 sticks of butter. No way.

So, how to dispose of the catastrophe and start over?

The garbage disposal did not seem wise with the melted butter. Nor the toilet.

So I walked the hot saucepan out to the garbage barrel in the alley and dumped the contents there.

I don't think I ever told Mom.

I started over. Since I had broken the code, I knew to use 1/2 cup peanut butter and 3 cups oatmeal. And I ended up with perfectly delightful No-Bake Chocolate Oatmeal Cookies.

Here's the easy-to-read recipe:

Hunting for a Recipe

I just spent several minutes hunting through my stash of clipped recipes looking for a favorite Italian soup recipe that I'd cut from the back of a box of Nabisco Premium Saltine Crackers.  I couldn't find it, but I know that it is still around.

So I Googled it.  I don't remember what I used for my search, but I quickly found it online.

It now occurred to me that if I post it on my blog, I'll be able to easily find it.  Maybe.  If I remember that I added it to this blog.

Spring Forward

Once again, it is the time of year to set the clocks forward one hour.  And now it begins:

I got up at 6:00, but I thought "It's really 5 a.m."  We'll have lunch around 1:00, and I'll think "It's really noon."  Then it will still be light out at 7:00, and I'll say, "It's really 6:00."  Bedtime around 9:30, but really at 8:30.

I told J. lunch would be ready around 1 p.m. -- our usual time for the Sunday meal for umpteen years. He came wandering into the kitchen around 2:10.  Apparently he was following the clock on the computer which, for an unknown reason, had not reset itself.  Sorry, Charlie, your dinner is cold.

It is not unusual for J. to show up for Sunday lunch well past 1:00.  Sometimes I've already cleaned up and put things away, and they become MY leftovers for MY next meal.  Sunday lunch has been around 1 p.m. for many, many years.  He sees me fixing the meal and/or hears me banging pots and pans.  Too bad if he's late.  I have taken to telling him mid-morning "Lunch will be around 1:00," but that doesn't seem to make a difference.  If he's o.k. with cold meals, that's his choice.

Today's Sunday meal:

Fighting Illini Basketball Game

University of Illinois basketball has struggled over the last few years. Last year their record was 12-21. They’ve not played in an NCAA tournament game since 2013. But starting in January this year they won 7 in a row. Things were looking up, and people were becoming interested. Patrick obtained two tickets for the Indiana game on March 1. Then in February the Fighting Illini lost 4 in a row. Since then they have bounced back and now have a 4-game winning streak. Their next game is tonight against Ohio State.

Before Patrick departed Chicago on Saturday I reminded him, “Don’t forget to bring the tickets.” “Not a problem,” he replied. “They’re digital, they’re on my phone.”

P. arrived home Saturday afternoon. I treated him to hambingers for supper. I'd made him a treat to take home with him,Cinnamon Pecan Bars. I made them without the cinnamon chips because I did not have any. They ended up tasting like butterscotch bars. Yum.

We planned Sunday lunch at a restaurant before the game. I suggested Everyday Kitchen which is fairly new, and their menu looked a little atypical. They’re also located within walking distance (albeit not close) to the basketball arena. We drove two cars so that I could return back home while P. and J. went over to the game. Turns out two cars was not necessary. P. had left his phone plugged in back at the house, and the digital tickets were on the phone!

We enjoyed our lunches. P. chose the Dixie Benedict which was basically sausage gravy over biscuits. I liked the Shrimp & Grits. I did think the tomato-okra stew made the whole thing look more like a soup. J. stayed safe with a Breakfast Burger. It was really "tall" topped with a fried egg, and he ate it with a knife and fork. I don't think he could have eaten it in the traditional burger fashion.

Then we went our separate ways. A couple minutes before 1:00, P. texted me “Dad brought a f---ing knife to the game.” His frustrated language was because he thought J. wanted to take the knife back to the car, and they’d already been delayed with having to drive home to retrieve his phone. As it turned out, J. walked outside and put his knife down in an obscure place. The knife was still there when they left, and all was o.k.

I saw the last 6 seconds of the game. Things could have gone either way, but Illinois beat Indiana 67-66.

Patrick was a senior in high school when these t-shirts were purchased

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Cinnamon Pecan Bars Prep time:             10 minutes Bake time:            25 minutes Makes:                  2 dozen 1 box butter pecan cake mix (regular size) 1/2 C. packed dark brown sugar 2 large eggs, room temperature 1/2 C. butter, melted 1/2 C. chopped pecans 1/2 C. cinnamon baking chips Preheat oven to 350°. In a large bowl, combine cake mix and brown sugar. Add eggs and melted butter; mix well. Stir in pecans and baking chips. Spread into a greased 13x9-in. baking pan. Bake until golden brown, 25-30 minutes. Cool in pan on a wire rack. Cut into bars. Affordable Eats / Taste of Home, c2019

From No Supper to 3 Meals

Last Wednesday I had no idea what we would have for supper. I reviewed what was in the freezer and what was in the pantry, and I came up with absolutely nothing. I finally decided it would be pancakes.

Then it occurred to me that I had a doctor’s appointment in the afternoon, and that I could swing by the grocery store on the way home. I took a quick look at the store’s advertisement. Nothing really appealed to me or made a suggestion. But then I saw Marie Callender’s pot pies in the frozen foods ad section. That clinched it. Pot pies for supper.

Stopping at the grocery store after the appointment, I headed straight for the frozen food aisles. But in doing so, I had to walk past the checkout area. There, on a display, were deli-baked whole chickens. Those chickens are usually in the deli area, seldom at the front of the store. It seemed to be an omen. So I quickly revised our supper menu and picked up a roasted chicken. I also grabbed a couple pot pies for a later meal.

We ate half the chicken for supper Wednesday night. Along with mashed potatoes and frozen vegetables. Of the other half of the chicken, I saved a leg and a few chunks of breast for a lunch meal for me. And the remaining chicken became a Mexican soup for Thursday’s supper. Also Friday’s supper and a couple lunches.

I went from having no idea what was for supper to having 3+ suppers planned pretty quickly when I impulse-buyed the deli rotisserie chicken.

Hearty Mexican Chicken Soup
Total time:            30 minutes
Serves:                   8

1 large yellow onion, chopped
1 Tbsp. oil
1 clove garlic, minced
1/2 tsp. ground cumin
1 qt. (4 cups) fat-free reduced-sodium chicken broth
1 can (15.5 oz.) cannellini beans, rinsed
1 C. thick & chunky salsa
2 C. shredded rotisserie chicken
1 C. frozen corn
2 green onions, chopped
1/4 C. chopped fresh cilantro
1 C. Mexican-style shredded cheese

Cook yellow onions in hot oil in large saucepan on medium heat 6 to 7 minutes or until tender, stirring frequently. Add garlic and cumin; cook and stir 1 minute.

Add broth, beans and salsa; stir. Bring to boil. Stir in chicken and corn. Return to boil; simmer 5 minutes, stirring occasionally. Remove from heat.

Stir in green onions and cilantro. Serve topped with cheese.

Note: Add one can RO-TEL diced tomatoes with chilies. 

Kraft Foods     01/2020