We didn’t really plan to get a car for her right away, but a great deal came up and we took advantage of it. The car was owned by one person who must have just driven it around town for the past 19 years. It’s in great shape and has only 31,000 miles on it. It will be a great car for DD to use around town. All that shopping she’ll be doing for me, you know…

She was very surprised!

And she loves the color.

I am so not ready for her to be driving around town on her own! But that time will be on us before we know it.

~~Rhonda

DH’s mother will be 96 in a few months. She enjoyed having everyone come by to say hello and visit for a bit.

And there were lots of bubbles after lunch.

Here’s the menu for this week. We’ll see my dad again next weekend when he celebrates his 80th birthday.

Monday
Fridge Food…lots of Mother’s Day leftovers

Tuesday
Chef Salad with ham, chicken, and bacon

Wednesday
Tacos / lettuce from the garden, tomatoes, cucumber, beef, cheese, sour cream, salsa

Thursday
Pork Chops (We bought half a pig from my niece and her husband…lots of pork on the menu for a while.)
Grilled Potatoes and Carrots with Rosemary
Steamed Sugar Snap Peas

Friday
Chicken and Veggie Stir Fry
Rice

Saturday
Homemade Pizza

Sunday
Grilled Pork Chops
Mashed Potatoes
Biscuits
Corn on the Cob
Steamed Green Beans
Garden Salad

Birthday Cake and Ice Cream to celebrate my Dad’s 80th birthday. Happy birthday, Dad!

You will find more menus and ideas at Menu Plan Monday.

~~Rhonda

Rose Red is a bit taller than Snow White, as you can see. This is just after haircuts. The last time she had a haircut, Rose Red looked in the mirror and said, “It looks like someone else’s hair.”

Gotta love their little helping hands…and feet…They were helping Pa make the bed. When they got done, they snuggled in under the covers with pillows propping them up and read books for a while. The bed was as messy after, as it had been before!

Pa loves to take them on bicycle rides when they are here. Their Christmas bikes went to their house. These were given to us by a friend and we so appreciate them! Thank you, Dacia!

Rose Red twirled into the kitchen and proclaimed, “I came fancy today!” Indeed! A full length gown, a big red hat, blue shoes and red and white striped socks…pretty fancy!

Snow White drew a picture of herself having a dream. In her dream, she was floating in the ocean, dreaming about hot oatmeal. I asked her if her daddy made hot oatmeal for her breakfast. She said, “No! I don’t like it!” Okaaaay….

Our own little girl isn’t so little any more. Here she is with her dad, ready to attend prom with some friends.

I have to remember that the twins will grow up that fast, too. ::sigh::

~~Rhonda

This week, we celebrated our oldest daughter’s birthday, DH had two visitations to attend, I went north to visit with my Dad and sister, then she and her husband were here on Saturday while DH and my sister’s husband took part in a nearby bike ride. It was a cold wet day and the bike ride was not as much fun as it would have been with better weather, but they did enjoy the ride. Sunday our older son and our granddaughters were here for Sunday dinner. Always fun to have them over. We missed our daughter-in-law who had to work that day, but we hope to see her soon.

I have not felt the best the past few weeks and missed a couple of Menu Plan Monday posts. But I’m getting better and the menu for the week is as follows.

Monday
Fridge Food / lots of leftovers from yesterday…

Tuesday
Roast Beef in the Crock Pot
Homemade Buns
Garden Salad

Wednesday
Chicken Divan
Green Salad
Rosemary Bread

Thursday
Mongolian Beef with Broccoli
Rice

Friday
Ham and Beans
Cornbread

Saturday
Homemade Pizza

Sunday
Spaghetti and Meatballs
Quick Spaghetti Sauce
Homemade Rolls
Corn on the Cob
Edamame
Garden Salad

You will find more menus and ideas at Menu Plan Monday.

~~Rhonda

Daffodils that were blooming enough to make a bouquet on March 19, last year, are just now blooming.

After checking other bloom times, I can see that spring is about three weeks later than last year. But it is finally here. I hope you are enjoying open windows, warm breezes, lawn mower noises, and the lovely flowers of spring.

I am, again, a day late in posting our week’s menu. Better late than never. I am glad for the accountability of posting my link to the Menu Plan Monday site. I can’t imagine heading into the week without planning our meals ahead of time. It saves time, money and stress.

Monday
Mongolian Beef with Sugar Snap Peas and Carrots
Rice

Tuesday
Chicken Tetrazzini in the Crock Pot
Lima Beans / Corn
Green Salad

Wednesday
Chef Salad
Red Grapes

Thursday
Hearty Lentil Soup
Cornbread

Friday
Spaghetti with Homemade Sauce
Steamed Green Beans
Rosemary Bread
Garden Salad

Saturday
Homemade Pizza

Sunday
Buffalo Chicken Pie
Corn
Sautéed Zucchini Recipe
Green Salad

You will find more menus and ideas at Menu Plan Monday.

~~Rhonda

On Good Friday, the twins came for the day. Their two older aunties took them to an Easter egg hunt next door at the care center where DH’s mother lives. Rose Red calls the care center “the house where all the grandpas and grandmas live.” They took a hyacinth for Great-Ma, as they call her, but she was napping and missed the egg hunt and their visit. They left the flower for her to enjoy later.

Not only did they find some eggs, they received a lot of compliments on their Easter bonnets.

The only fly in the ointment was Rose Red’s jelly bean experience. Not having much exposure to candy in general, she thought the red jelly bean was awful. She asked, “Do I have to eat that?”

Before coming back to our house, they stopped to play in the park.

Rose Red picked some daffodils for Ma before coming in. The stems were all of 3″ long, of course.

But they made a cute bouquet.

That evening, our DDIL came by and we decorated sugar cookies for her to share with her co-workers.

The twins did the sprinkling of cookie decorations and sugars.

The grands went home for the night, but came back on Saturday. They wanted to decorate paper Easter eggs to hang from the ceiling in the kitchen.

After Christmas, we left the clear hooks on the ceiling that had held the snowflakes, so it was easy for Pa to hang the Easter eggs.

Saturday was Easter egg coloring day. Half the eggs were brown and they didn’t take the color as well, but the girls didn’t mind. They pretty much just wanted to dip all the eggs into all the colors.

Sunday afternoon, the girls were here for an egg hunt. The weather was beautiful and the daffodils made good hiding spots.

And we took lots of pictures of the girls in their Easter outfits.

Checking their hats.

A busy, but fun, weekend!

~~Rhonda

When I make deviled eggs, I don’t use a recipe. I just throw ingredients together. But I tried to keep track of what I did this evening, so I could share a recipe.

This recipe is for 12 deviled egg halves (6 boiled eggs).

• 8 boiled eggs (yes, two extra)
• 3 T. mayonnaise (light mayo is fine)
• 2 tsp. lemon juice (or you could use cider vinegar)
• 2 tsp. yellow prepared mustard
• 2 tsp. pickle relish
• 1 T. fresh parsley (minced) or use 1 tsp. dry parsley
• 1/4 tsp. poppy seeds
• a sprinkle of paprika
• salt and freshly ground pepper to taste

To boil eggs: Put them in a pan of cold water, with an inch or so of water over them. Bring to a boil, stirring (gently!) now and then to keep the yolk in the middle of the egg. Reduce heat and simmer for one minute. Remove from the heat and let set 12 minutes. After the 12 minutes are done, drain the eggs and put them into a bowl of ice water until cooled. I always boil two more eggs than I plan to serve and add those, both the whites and the yolks, to the yolk mixture to make sure I have plenty of filling to over stuff the egg whites.

Peel the boiled eggs. Halve them with a sharp knife and put the yolks into a mixing bowl. Doesn’t have to be a large bowl. And you don’t need a mixer. After the eggs are peeled, decide which of the egg white halves look the least appetizing and add four of those to the yolk mixture.

Add all the ingredients to the egg yolks. Stir and mash with a fork until the mixture is well blended.

Using two spoons, scoop and scrape the mixture onto the egg whites, filling the indentions and covering the tops.

Garnish with a sprig of parsley and/or sprinkle with paprika.

We had the eggs with pecan-crusted salmon, steamed sugar snap peas, and mashed potatoes. Delicous!

The recipe can be changed to suit your own tastes. Try adding any of the following to deviled eggs: crispy bacon, chopped tomato, cilantro, green onion, celery seed, chopped chives, dill, smoked salmon, or shredded cheese, just to mention a few options.

~~Rhonda

Easter weekend was great with the twins here to make it even better. We missed seeing our daughter-in-law who had to work and our older granddaughter who was out of town for the long weekend, visiting a friend. But we did have fun watching the twins enjoy the festivities.

I’m going to put up a post about the weekend, so will quit with the pictures for now. The menu plan for this week is as follows.

Monday
Fridge Food

Tuesday
Baked Salmon
Mashed Potatoes (DD’s favorite)
Steamed Sugar Snap Peas
Spinach and Arugula Salad

Wednesday
Mongolian Beef with Broccoli
Rice

Thursday
Baked Spinach Rigatoni
Rosemary Bread
Steamed Asparagus
Arugula Salad

Friday
Crock Pot Sesame Chicken I’ll make this with bone-in chicken and then remove the meat for supper.
Rice
Garden Salad

Saturday
Homemade Pizza

Sunday
Pork Tenderloin with Pan Sauce
Roasted Carrots
Sauteed Edamame
Smashed Potatoes
Cucumber and Radish Salad

You will find more menus and ideas at Menu Plan Monday.

~~Rhonda

This weekend we had winter.

The weekend threw me off schedule because our older daughters went to their aunt’s house to spend the weekend. Then the snowstorm came and they stayed till Monday afternoon, waiting for the roads to clear. We had only a few inches of snow here and the aunt had five inches. But in between, 15-18″ was recorded for much of the area. Our younger daughter has the cold that’s going around, so she spent Sunday in bed. The house was pretty quiet.

And on Monday, with our younger daughter back in school and DH at work, I found myself home alone. Which rarely happens these days. Being one of those people who likes (and needs) alone time, I thoroughly enjoyed it. My sense of where I was in the week was thrown off, though, and I forgot all about Meatless Monday until Tuesday. So it’s Meatless Tuesday this week.

Monday
Chicken and Noodles

Tuesday
Tuscan Pasta With Tomato-Basil Cream I’ll make my own light Alfredo sauce for this recipe and will add sun-dried tomatoes. Thanks to DH, we have fresh basil and parsley growing on the kitchen counter, so I’ll use those, too.
Homemade Rolls
Garden Salad

Wednesday
Cheeseburger Soup
Carrot and Celery Stickes / Ranch Dip
Red Grapes

Thursday
Baked Salmon
Roasted Asparagus
Spinach and Arugula Salad

Friday
Homemade Pizza

Saturday
Irish Stew
Irish Soda Bread

Sunday
Rotisserie Style Chicken in the Crock Pot
Roasted Fingerling Potatoes
Steamed Green Beans
Garden Salad

We’ve made our own indoor spring this past week with forsythia from the garden. In a week or so, it should be in full bloom outside.

You will find more menus and ideas at Menu Plan Monday.

~~Rhonda

But back to tonight’s fare. It was easy to make. I did add a few things, so will give the recipe as I made it. Follow the above link to the original recipe.

Cheesy Baked Shells and Broccoli/Cauliflower

Preheat oven to 350*. Spray a 9×13 pan or 3 quart casserole dish with cooking spray.

• 1 pound medium pasta shells
• 3-4 c. broccoli and/or cauliflower, cut into bite-sized pieces
• 2 T. butter
• 4 T. all-purpose flour
• 3 c. milk (1%, 2%, whole…anything will work)
• 2-3 cloves garlic, minced
• 1/8 tsp. ground nutmeg
• kosher salt and freshly ground pepper
• 2 c. grated Cheddar [I used about 10 slices of Cheddar.]
• 1/4 c. fresh parsley, minced

Bring a large pot of water to a boil. Add the pasta and bring back to a boil. Boil one minute, then turn the heat off. Add the broccoli and the cauliflower. Leave in the hot water for three minutes. Drain. The pasta and veggies will continue to cook in the oven, so don’t overcook them at this stage.

Meanwhile, make the sauce. Heat the butter until melted. Add the flour and whisk till combined. Cook for a minute. Add the milk and whisk. Cook on low to medium heat, stirring now and then. Add the garlic, nutmeg, salt, and pepper. Cook for several minutes, until it begins to thicken.

Turn heat to low. Add the cheese and stir until melted.

Add the sauce to the drained pasta and vegetables. Stir in the parsley.

Pour the pasta mixture into the baking dish. Bake at 350 for 20-30 minutes, till hot and bubbly and lightly browned.

Don’t leave out the nutmeg. It may sound like an odd ingredient if you haven’t used it in pasta before, but it adds an extra layer of flavor without making the pasta taste like nutmeg.

This dish would be good with carrots in it, along with the broccoli and cauliflower. I thought pearl onions would be good in it, too. Or make it with asparagus. Our younger daughter thought it would be good with chicken and she’s right. Next time, we’ll try it that way.

~~Rhonda