Thursday, August 29, 2019

Blueberry Salad

Look at that: I was able to do something with blueberries other than eat them all as soon as they entered the house.  I really do love blueberries, so this was a real act of restraint.

We had a light dinner one night, and this seemed like the perfect side.  Of course, the boys picked off their blueberries and ate them before dinner, then complained about the blandness of the salad.  Sorry guys, sucks to be you.


Mixed baby greens or spring mix
slivered almonds
Vinaigrette dressing

Divide the greens among bowls; sprinkle generously with almonds and blueberries, and serve the dressing on the side.  No mystery in salads.  Sorry.

But it was beautiful!  So I get a point for that, right?

Happy Thursday!

Wednesday, August 28, 2019

Chicken-Veggie Stir Fry

This was a fast and easy dinner on a hot night.  Oh, sure, it didn't require much imagination, but I'm not that big on imagination these days.  And it was healthy and good, so 2 points in my favor


3 Pounds boneless, skinless chicken, cut into 1" chunks
Vegetable Oil
2 cloves garlic, minced
1 onion
2 summer squash
1 zucchini
2 tomatoes
1 bunch broccoli
1 can mini corn
1 cup chicken broth
1/4 cup soy sauce
1/4 cup cold water
2 tbsp cornstarch
sesame seeds

Cut all of the vegetables into bite sized chunks.

Heat the vegetable oil in a large skillet and add the onion; cook for a minute, then add the minced garlic and cook until lightly browned.  Add the chicken and cook for about 10 minutes, stirring often.  Add the squashes and broccoli and cook for about 5 minutes over medium heat, stirring so they don't scorch..  Add the broth and soy sauce, bring to a boil, then whisk the cornstarch into the water, and stir into the mix.  Cook until it thickens, add the tomatoes and mini corn, heat for another 2 to 3 minutes, then taste and add salt and pepper to taste.  Sprinkle with sesame seeds and serve over a bed of rice.

The boys liked it, it was easy, enough said!

Happy Wednesday, everyone!

Friday, August 23, 2019

Pasta with Kale

I'm not a huge fan of kale.  I find the taste a little bitter, and the edges a little sharp.  Nevertheless, I get kale periodically in my Misfits Markets boxes, and want to make the best of it.  What to do?  Well, how about adding it to a pasta side?  After all, sneaking more veggies into our food is never a bad thing.


1 pound rotini (or your favorite shape)
1 bunch kale
1/2 box grape tomatoes
1 clove garlic
olive oil
salt & pepper

Cook the rotini according to the box directions; pour into a strainer and cover to keep it warm (really! use the pot lid!).  Return the pot to the stove.

Heat 1 to 2 tablespoons, as needed, in the pasta pot.  Mince up the garlic, and saute it in the olive oil over medium-low heat until soft.  Cut the stems out of the kale, then coarsely chop the leaves.  Cut the tomatoes in halves or quarters, depending upon their size.  Add to the olive oil, turn the heat up slightly, and cook until the kale begins to wilt and the tomatoes soften a bit.  Add salt and pepper to taste, then return the pasta to the pot, stirring to combine, and adding more olive oil if necessary to make sure everything is coated.  Leave it on the heat for a minute to be sure everything's heated through, then serve.

My boy loved this.  Patrick announced that he likes kale better than spinach; Ryan announced that Patrick's a little nuts.  In other words, a normal dinner here in our little corner of the world.

Happy Weekending, everyone!

PS: My sewing blog is live, in case you're interested: Marjie Ann Sews!

Thursday, August 22, 2019

Roasted Radishes

This recipe, or at least the origins of it, comes to me courtesy of my oldest daughter.

A while back, I had a large bunch of radishes in my produce box, and, let's be honest, you can only eat so many radishes in your salad.  She mentioned to me that she roasts them, and I decided to give it a try!


1 bunch of radishes, washed well
2 cloves garlic
6 scallions
salt and pepper to taste
olive oil to coat

Wash the radishes, remove the tops and cut them in half.  Mince the garlic, and chop the scallions.  Put all 3 in a bowl, add a little salt and pepper, then enough olive oil to coat them.  Stir together thoroughly, then turn onto a greased baking tray and spread in a single layer.  Bake at 350F for 20 minutes or so, until the radishes are tender.

The peppery flavor of the radishes greatly mellows with roasting.  This made a great side dish with steak, because it had enough flavor to stand out.  And I believe I added the radish greens to soup in lieu of spinach, which was another win!  Sadly, no pictures; I so often forget to take them nowadays.

I'm going to try to remember to write more often.  In order to (maybe) make it easier to decide what to do, I've started a sewing blog: Marjie Ann Sews!  So, food, family and pups here, sewing and such things there.  Maybe I'll be more organized and less indecisive that way.

Edited to add: Sewing blog is live; here is the link: Marjie Ann Sews!

Happy Thursday, everyone!

Wednesday, August 21, 2019


I've been lazy.  Actually, stuck for inspiration.  Plus, I flew to Knoxville to visit my daughter for 5 days.  That was nice.  We went to a place called AR Workshops and did some woodcrafting.

I know they're franchised, and I think there are outlets in a lot of states, if that's something that floats your boat.  It's a fun afternoon activity with family or friends.

We also went to the zoo.  In honor of the fact that students were filtering back for the start of school, I wore the university's colors.  I'm not actually that big a fan of orange, myself.

I stopped my veggie shipments for 2 weeks while I was gone, so this morning was my first one after my return!

There's a fair amount of fruits in here, plus 5 beets with the greens still attached.  Presumably, you can used beet greens like spinach and all of those other greens.  I guess time will tell.

Happy Wednesday, everyone!

Thursday, August 8, 2019

Spaghetti Squash: It's What's for Lunch

Last weekend, I went to visit my friend GMarie at her Carriage Corner B&B.  It's always a nice getaway.  When I left, she gifted me with 2 spaghetti squash which her husband had grown.  Of course, I roasted one after quartering it, coating the cut edges with olive oil, and sprinkling it with garlic salt.  When it was finished, I shredded it, mixed it with diced tomatoes and freshly shredded parmesan, and we had it with steak.  Talk about a great side!

So, since there was some left over, I carefully saved it for my lunch.  I reheated it in the microwave for 2 minutes, then chopped up a small (maybe 2 ounce) piece of steak, and stirred it into the spaghetti squash.  What a lunch! (And my pretty, last-one-in-the-store bowl makes it all the better!)

Thatcher was jealous, so I gave him about a tablespoon of my squash.  Can't spoil the little guy, after all (ha.....)!

Happy Thursday, everyone!

Wednesday, August 7, 2019

Shopping With My Boys

So, I went to Jeff's house last weekend, and we went shopping for some electrical supplies and windows.  Here's what happens when you let men into their favorite toy store:

Happy Wednesday, everyone!

Monday, August 5, 2019

Monday Miscellany

When your puppy-o's are so delicious that you just need to lie down and savor every bite....

Thatcher wishes everyone a happy Monday!

Sunday, July 28, 2019

Sew Camp Challenge Fabric

At the end of June, I went to the extended Sew Camp at Carriage Corner B&B (which is a really nice place in a good, central location, if you're looking to vacation in Lancaster County, PA at some point).  One of Gaylen's gifts to attendees was 3 yards of fabric.  She presented us with choices, and the group voted on one fabric out of which we would each make a garment of our choice within one month of the end of camp.  This is what we chose as a group:

It's a medium weight fabric with a little stretch.  There was a black border on each side into which the flowers in the center faded.  Naturally, I chose to make a dress; for me, what other choice is there, really?  If you look carefully, you might be able to just pick it out of the things hanging here.

Carolyn of Diary of a Sewing Fanatic designated herself the group photographer, and she was absolutely amazing.  She made us laugh, and got some wonderful pictures of everyone.  So these are pictures she took of me, in my challenge dress.

If anyone cares, I used McCall's pattern M6958.  It has a center front seam (which I usually despise, but this fabric is so busy it hides well), and 4 large tucks front and back for shaping.  There's an invisible zipper in the back; I always use a 22" zipper so I can step into my dresses (I hate clothes over my head if they don't stretch).  This fabric has a little stretch, but not so much as to render the zipper unnecessary.

And if you look through the gazebo, you can see an Amish buggy turning the corner, hence the name of the B&B.

Happy Sunday, everyone!

Thursday, July 18, 2019


What's more fun than a Jack-In-A-Box?  A Dog-In-A-Box!

Jeff has Tank trained so well that he pointed at the box, and Tank obediently sat in it.

Then Tank got out, and Jeff put Thatcher in the box.  You can see from his expression that this did not please Thatcher.

No matter; there were treats for both after they'd sat in the box.

Happy Thursday, everyone!

Wednesday, July 17, 2019

Produce Box, Week 8

My box arrived about 15 minutes in front of torrential downpours, and, as usual, was great fun to open!

This week they included butternut squash, eggplant, summer squash, baby greens, English cucumbers, Bok Choy, onions, broccoli, redskin potatoes, apples, mangoes and blueberries!  Looks like a fun salad is on the menu for tonight, and I guarantee blueberries will be involved.  (I also laughed at the fact that one onion was huge, and the others were tiny.)

Happy Wednesday, everyone; we're past the halfway mark in the work week!

Monday, July 15, 2019

More Food With Veggies

Well, there is a lot of veggie inclusion going around in my little corner of the world.  Today I bring you 2 dishes, neither of which was all that spectacular on its own, but which were actually excellent.


1/4 box grape tomatoes, sliced in half
2 zucchini, sliced
olive oil
2 cloves garlic, chopped
salt and pepper

Slice the zucchini into thin, bite sized slices.  Cut the grape tomatoes in half.  Heat the olive oil in a large saucepan or small skillet, then add the garlic and cook until softened.  Stir in the tomatoes and zucchini slices, then cook, stirring occasionally, until they are fork tender (or as soft as you'd like them).  Add salt to taste, and plenty of pepper.  Even Thatcher approves of this.  OK, he's a dog, and as such, he approves of just about any food you'll share with him.  Still....


1 Cup rice
2 cups water
1/2 tsp salt
1 tbsp butter
1 onion, diced
1 large carrot, shredded
1 zucchini, sliced
1 summer squash, sliced
1 bunch red or green kale

Put the rice, water and salt in a pan and cook in the usual way.
When the rice is about half done, melt the butter in a saucepan and cook the onion for a minute or 2, until softened (this gets rid of any harsh flavor the onion might add to the other veggies), add the zucchini, summer squash and carrot, and cook for about 5 minutes.  Add the kale, and cook until wilted.   Remove from the heat, and stir into the rice as it's almost finished cooking.

Clearly, I served this with roasted beets and steak, although I can't say I have a clear memory of that.

This is a good way to add veggies to an otherwise boring starch.  Don't get me wrong, I like boring; that's how I've always operated.  But some folks (like my sons) don't.

Happy Monday, everyone!