The Best Laid Plans . . .

No matter what wonderful dreams we have for   our children and how hard we to try to teach them to make correct choices, some of them choose another path. 

One of our children is a recovering alcoholic/drug addict—currently in his seventh year of sobriety. We are proud of his strength and determination.

Our learning path slowly led us to the fact that the best help we had to offer him was NO help!

After years of struggling---trying to help him, save him, get help for him, and help for ourselves---we finally started to “get it.”

When Dave gave an LDS Church presentation on the topics of Agency and Accountability (Choices and Consequences) six years ago, it quickly took on a life of its own, evolving by request (totally by word-of-mouth and e-mail) into a small 50 page book, which was printed a few at a time as needed. We quit counting in December 2010 when it passed the 500 copy mark.

Our son gave permission for the talk and for the book. In fact, he even gives them to others.

While geared to members of the LDS Church (Mormon) and their understanding, it is a message applicable to anyone of any faith who is experiencing the horrors of addiction in a family member or other loved one.

Since we continue to have people of all faiths request additional copies of “The Yellow Book” to share with family and friends, we feel it must be beneficial.

The Scriptures referenced in this book are taken from the four standard works of the Church of Jesus Christ of Latter-day Saints:  The King James Version of the Holy Bible, The Book of Mormon - Another Testament of Jesus Christ*, The Doctrine and Covenants, and The Pearl of Great Price.

* The Book of Mormon is a volume of Holy Scripture comparable to the Bible.  It is a record of God’s dealings with the ancient inhabitants of the Americas and contains, as does the Bible, the fullness of the everlasting gospel.

If you are interested in The Yellow Book, please e-mail us at davengail@infowest.com.  We ask $4 to cover the cost of printing and postage (within the United States).


I am Simply, Gail . . . but life isn't always simple.

The Greatest Gift for Grandma

Then

NOW

                                               Slade and Siera are 20 and 19!

                                         (and the family photo is 8 years old)

and the gift is still giving.

The Background of Cinco de Mayo and . . .

a yummy taquito recipe!


I was born and raised in Southern California. Frequent visits to historic Olvera Street in Los Angeles were a part of my life----specifically the little taquito spot located at the top of the street.  They were the best!!!


Cinco de Mayo (Spanish for "fifth of May") is a celebration held on May 5. It is celebrated nationwide in the United States and regionally in Mexico, primarily in the state of Puebla, where the holiday is called El Dia de la Batalla de Puebla (The Day of the Battle of Puebla).

The date is observed in the United States as a celebration of Mexican heritage and pride, and to commemorate the cause of freedom and democracy during the first years of the American Civil War.In the state of Puebla, the date is observed to 
commemorate the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín.


Contrary to widespread popular belief, Cinco de Mayo  is not Mexico's Independence Day—
the most important national patriotic holiday in Mexico—which is actually celebrated on September 16th.

   From Wikipedia, the free encyclopedia

Since this is a "celebration" dish I am including it even though it isn't as cheap as I usually offer. Our daughter-in-law Kris shared this recipe with me. There are quite a few ingredients but I hope that doesn't stop you---most are probably in your pantry; and the recipe goes together quickly. Plus they can be made ahead and frozen! 

The recipe is from Our Best Bites and Pennies on a Platter.  They may not be "authentic" but they are definitely  delicioso.

Baked Creamy Chicken Taquitos

Yield: 12 taquitos

3 ounces cream cheese, softened

1/4 cup green salsa (or green enchilada sauce)

1 Tablespoon fresh lime juice (about half a lime's worth)

1/2 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. onion powder

2 cloves garlic, minced

3 Tablespoons chopped cilantro (I left it out)

2 Tablespoons sliced green onions

2 cups shredded cooked chicken

1 cup shredded Mexican-flavored cheese (Kris used Pepper Jack &I used Colby-Jack)                        

small flour or corn tortillas (I used corn)

Kosher salt

Cooking spray

In large bowl, combine the cream cheese, salsa, lime juice, cumin, chili powder, onion powder and garlic, mixing well.  Next stir in the cilantro and green onions. Add the chicken and cheese and mix thoroughly.  

At this point you may proceed or cover the mixture and refrigerate until you are ready to make them.

Preheat oven to 425 F. Line a baking sheet with parchment paper. 

Working with a few tortillas at a time, heat them in the microwave between two damp paper towels until they are soft enough to roll (about 20-30 seconds). 

Working with one tortilla at a time, spoon 2 to 3 Tablespoons chicken mixture onto the lower third of the tortilla. Roll the tortilla as tightly as you can. Place the rolled tortilla seam-side-down on the baking sheet. Repeat with the remaining tortillas. Make sure there is a little space between each so they do not touch each other.

Spray the tops lightly with cooking spray and sprinkle lightly with Kosher salt. (I am sure you can use regular salt but I happened to have some Kosher on hand. Doing this really adds to the taste.) 

Bake 15 - 20 minutes until crisp and golden.

Serve with salsa, sour cream and guacamole.

To Freeze: Before baking, (but before spraying and salting -- or at least that is how I did it) flash freeze the taquitos in a single layer on a baking sheet until they are hardened. Then, when you place them in a freezer bag they will not stick together. You can freeze them for up to three months. 

To bake (no need to thaw first): Preheat oven to 425 F. Spray and salt them if you didn't do it before freezing, and bake for 20 minutes. 

'til we eat again, 

     Simply, Gail

Beyond Materialism --- What has happened to our "holidays"?

We have just celebrated a wonderful holiday (holy day).        
Wherever you live in the world I hope you were able to put aside some of the material things to remember and give thanks for the Atonement and Resurrection of the 
Lord Jesus Christ. 


It is impossible to comprehend how much He suffered as He paid the price for the sins of everyone of us who has ever lived---no matter who we are, where we live, or what sins we have committed. 

Three days after the time He gave up His life for us,Jesus rose from the tomb. His resurrection is the greatest miracle of all time. No matter who we are, where we live, or the sins we have committed He did this so we could all rise again.


The miracles that appear everywhere this time of year---
grass turning green, flowers and vegetables coming to life,
birds singing--- remind us of His great gift of immortality.


May we always remember.

Easiest, Tastiest Mixer-Bread Ever!

     On July 21st of last year I blogged about the bread that sold our home(s).
     It is an EASY fool-proof bread to mix up by hand.
     And since I was, at that time, the new owner of a Kitchen Aid mixer I included the even EASIER way to mix up the bread using a K/A or similar heavy-duty mixer.
     Since that time I have become comfortable with my bright red mixer and have discovered the EASIEST way to mix up the bread!

Below are the ingredients for this wonderful  90 Minute No-Knead Bread, followed by easy, easier, and easiest instructions.

7-8 cups white flour (or you can use part whole wheat)

4 Tablespoons yeast

4 teaspoons salt

1/2 cup sugar

1/4 cup vegetable oil

4 cups warm water

EASY!

In large bowl, dissolve yeast in one cup of the warm water. Stir in remaining ingredients and let rest 15 minutes. With a wooden spoon, beat soundly for 2 to 3 minutes (dough will be gooey).* Eyeballing the dough, "glomp" one-fourth into each of four well-greased standard-size loaf pans. Do not worry about shaping.  Let rest for 30 minutes. Bake in preheated 400 degree oven for 25-30 minutes. Remove from pans immediately and cool on wire racks.

EASIER !!

If you have a Kitchen-Aid or similar type bread mixer, using the dough hook, just combine the ingredients, let rest for the 15 minutes and mix for about 1-1/2 minutes on speed 2, then proceed with the above directions beginning at "eyeballing the dough..."

EASIEST !!!

1. Use same amount of instant yeast rather than the regular type.  Put all the dry ingredients into the mixing bowl 

and stir just long enough to combine, using the flat beater at the lowest speed.

2. Add the oil and the warm water and, again with the flat beater, at speed 2, mix for 1-1/2 minutes. Proceed with the above directions beginning at "eyeballing the dough..."

Notes from the original post:

The finished loaves will not be much higher than the sides of the pans. These "short" slices are great for young children. For heartier appetites I just make second sandwiches.

Yes, there is more than one way to cut a loaf.

After 40+ years of baking and cutting this bread in the traditional top-side-up way, Dave discovered that it is easier to cut it upside down. When I said above it makes a low loaf, I forgot to mention the loaf is also usually flat----making upside down possible.  An additional bonus is the cutting guide lines, created by the cooling rack!

Make a Variety of Breads from this same recipe. At the end of the mixing time, lightly stir in cinnamon, sugar and raisins, OR dehydrated chives, Italian seasonings and grated white and/or yellow cheese. Continue as directed. These are great toasted and spread with butter.

Don't Wash Yeast Bread Pans! The best pans for baking yeast breads are those that have become "seasoned" over time. The best thing to do, rather than wash them, is wipe them out well with a paper towel and put away until next time. The worst thing to do is put them in the dishwasher. 


'till we eat again,
           Simply, Gail

Marshmallow Eggs and Candy Bar Wagons

Candy Bar Wagons                                       


For each wagon you need:

• 1 Milky Way, Snickers, or similar candy bar
• 4 white Lifesaver candies, with holes in the middle for hub caps
• 4 tiny candy "balls*" for hubcaps
• 1 handle - pretzel stick, small candy stick or can, sucker, etc.
• Small amount of icing for attaching decorations

Using small amounts of icing, attach wheels to each corner of unwrapped candy bar. Press a small ball into the center of each wheel. Press wagon handle into front end of candy bar. Decorate the top of the wagon as desired.


*edible silver "dragee's" are found in the cake decorating section of many stores. If you cannot find them, or something similar, you can use a small dab of icing.


Homemade Marshmallow Eggs are Yummy. 


Note: A Heavy duty mix is required for this recipe.                      


To make the "molds" place flour one to two inches deep in
9x13 or similar pans. Make indentations in the flour using
a real (or plastic) egg --- leaving a little space between them.
Set aside.

Ingredients
1 envelope plain, unflavored gelatin (like Knox brand)
1/3 cup cup water
1/2 cup sugar2/3 cup light corn syrup
1/2 tsp vanilla
pinch of salt


Soften gelatin in water for 5 minutes. Place in top part of double boiler* over hot water until dissolved. Leave in double boiler over low heat and add sugar. Stir until sugar is dissolved. Put corn syrup in large mixing bowl. Add salt and vanilla. Add gelatin mixture, beating constantly. Beat for 10 minutes. 


Carefully pour mixture into flour molds. Let set for one hour at room temperature. Coat top surface of eggs lightly with flour. Gently removed eggs from flour and place on waxed-paper-lined tray. Freeze for about 30 minutes before dipping into chocolate coating of your choice. 






*No double boiler? Create your own by fitting a Pyrex or other heat-proof bowl with a lip edge over a saucepan. My one-quart bowl just fits my two-quart saucepan.


'till we eat again,
       Simply, Gail

Great Asparagus---Even for those who don't usually like it!

People often turn their nose up at asparagus. 

Eggplant also (but that's another post)!

Give Asparagus a Chance!

                                                                                                       
Dave is one of them -- or, rather was -- until two days ago. 

He didn't actually hate it, he didn't mind it .... 
when it was smothered in cheese sauce!


Saturday we were at the grocery store talking to the       produce manager (a good friend) about our need to increase   our vegetable intake and reach out to the lesser-known (to us) varieties. 


Another shopper joined the conversation as we were   discussing the on-sale asparagus.


She assured us that non-asparagus lovers loved it fixed the          way she recommended. The produce manager seconded it.


I bought her "sales pitch" and some asparagus.   


Dave really, really liked it - the first time piping hot straight   from the oven, later as a snack at room temperature, and. . .
the next day both cold, straight from the refrigerator, and again
at room temperature! Actually he thought it was even better the second day.


Roasted Asparagus

1. Prepare a bunch of  thin fresh asparagus by breaking off the tough parts. 

2. Put the stalks in zip-lock bag. 

3. Add about 3 teaspoons olive oil, seal bag, and gently shake to coat. 

4. Pour onto cookie sheet and spread into a single layer. Bake 400 degrees for about 6 minutes. (My stalks were nice and thin so if yours are larger timing, could be longer) Turn them over and bake for additional 6 minutes.

5.Remove from oven and sprinkle with a mixture of about 1/4 cup grated parmesan cheese and 1/8 tsp. garlic salt.

Spring is in the air ---- asparagus is in the stores ---- the timing is perfect!

'till we eat again,

        Simply, Gail