Thursday, August 21, 2014

She Lives!!!! LOL

So life begins again!!!
I haven't had a kidney infection since May 26!!! WAHOOO!! (Knocks on wood)
Had a CT Scan with contrast NO CANCER was found!!!

Been trying to get some stuff done!!
I'm cleaning out my kitchen cabinets, have the island almost done! Putting in new paper too!! Hope to go to the Wallace flea market on Saturday, stuff I haven't touched in years has gotta go!!

I quilted a quilt of Mom's
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Made a Origami tote bag
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Pattern Here

Saw this crazy Fox @10am in a neighborhood?
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Made a new recipe for Marinated Vegetable Pasta Salad
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Recipe Here

Loved making Flour Tortillas
Recipe Here
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Thursday, June 12, 2014

A bit more.........

Made  myself a birthday cake tried making rose swirls
Was yummy!!
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Went to the beach a few times
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Made a Noodlehead 241 purse out of denim
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Picked blackberries
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Turned them into muffins
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Friday, May 23, 2014

A bit of what I have been up to

Made a baby quilt for a friends new grandbaby
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Made Veggie Pot Stickers
Need to work on the sealing them up??!!

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Found the best ever Bananna Bread recipe!!

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Buttermilk Banana Blueberry Bread
A great way to use up those lingering, spotty bananas, and the perfect holiday gift that everyone will love!
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1/4 cup buttermilk
1/2 teaspoon vanilla extract
3 ripe bananas, mashed
1 cup blueberries
Preheat oven to 350 degrees F. Lightly coat four 5 3/4-inch
mini loaf pans with nonstick spray.
In a large bowl, combine flour, baking powder, baking soda
and salt.
In the bowl of an electric mixer fitted with the paddle
attachment, beat butter and sugar on medium-high until light
and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and5/23/2014
vanilla until well combined. Beat in bananas until well
combined. Gradually add flour mixture to the sugar mixture at
low speed, beating just until incorporated.
Add blueberries and gently toss to combine.
Scoop the batter evenly into the loaf pans. Place into oven and
bake for 30-35 minutes, or until a tester inserted in the center
comes out clean.
Remove from oven and let cool for 15 minutes before inverting
the cake onto a wire rack.

(I didn't use the blueberries)
Found the recipe HERE

Arroz con Pollo 

You'll need a Dutch Oven or a pot you can put in the oven. This recipe makes a good 6-7 servings. You'll have plenty of leftovers. 


7 Skinless, Bone-In Chicken Thighs 
Sazon Goya packet 
salt and pepper 
fresh lime juice 

1 medium onion chopped 
1/2 red bell pepper chopped 
1/2 cubannelle pepper chopped 
1 teaspoon of dried oregano 
4 garlic cloves minced 

Sazon Goya packet 
1-1/2 cups of chicken broth 
(or to save money, 1-1/2 cups of hot water and 
3/4 of a packet of Goya Chicken Bouillion) 
1 14 0z. can of Diced Tomatoes with juice 
squeeze of fresh lime juice 

3/4 cup of Goya pimento-stuffed olives chopped 
2 tablespoons of Goya capers 
1-1/2 cups of long-grain white rice (rinsed) 

3/4 cup of frozen peas 

lots of fresh cilantro 

Preheat your oven to 350 degrees. 
Season the chicken thighs with salt, pepper and a whole packet of Sazon Goya. Let sit. Right before you use the thighs, spritz them with some lime juice. 
Over medium-high heat, heat up some olive oil in your dutch oven. Add the chicken thighs in batches. I recommend starting off with 1 then doing batches of 2-3. Make sure the oil is hot and rippling before you add the chicken, or the meat will not sear properly. Cook each piece of chicken around 4 minutes on each side. Cover with tinfoil as you cook the other batches. Set aside. 
Chop your onion, 1/2 red bell pepper and 1/2 cubanelle pepper. You can use green pepper but I just like cubanelle better for its mild flavor. 
Drain some of the oil from the Dutch oven, leaving around a tablespoon behind. Then sautee your onions and peppers until they start to get soft. About 4 minutes. Then add garlic and oregano and cook for another minute. 
Add chicken broth, lime juice, can of diced tomatoes and the second Sazon Goya packet. Bring pot to a boil. 
Nestle in your chicken pieces and cook for 15 minutes. 
Make sure you rinse the capers and the olives to get a bit of the brine off. Just one quick rinse, don't over do it. Also, rinse your rice! 
Add rice, olives and capers to the pot and mix thoroughly. Transfer the dutch oven to the oven and cook at 350 degrees for 40-45 minutes, or until rice is cooked and has absorbed most of the liquid. Then add the peas and stir. Serve hot or at room temperature with a generous helping of fresh cilantro leaves. Enjoy! 

My change's were: 
Didn't use 1/2 red bell pepper and 1/2 cubanelle pepper 
Used 1/2 celery 
No olives didn't have 
No peas didn't have 

I really loved this recipe!! 
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Friday, May 2, 2014

WOW!!! It's been a long time since I've checked in or posted!
I've been in & out of the hospital have had 8 or 9 surgery's/procedures. Been a rough ride, so hopefully I'm put back together right, LOL I have to go back in 5 weeks for one more procedure & I pray it goes right!!

I have a lot of catching up to do on all of your blogs!!

Happy May to all!!


Monday, November 25, 2013


November 25 again :( it's 3 years today that my Johnny went to Heaven. I miss him so!!!

My kidney infections continue on, hopefully my new urologist figures it out!! Supposed to have a dye test today or tomorrow there is a moderate blockage & will figure out what to do next!! I hope it's soon cause the kidney infections are very painful & knock the energy out of me!!

I had a burst of energy yesterday & made these
World's Best Chocolate Chip Cookies


    • 3/4 cup white sugar
    • 1 cup brown sugar
    • 1 cup butter, softened
    • 1 tablespoon vanilla
    • 2 large eggs, slightly beaten
    • 3 cups all-purpose flour
    • 3/4 teaspoon baking soda
    • 3/4 teaspoon salt
    • 3 cups semi-sweet chocolate chips
    • 1 cup chopped walnuts or 1 cup pecans


  1. Preheat oven to 350 degrees.
  2. Cream sugars and butter.
  3. Add vanilla and eggs and mix well.
  4. Combine dry ingredients together and gradually add to creamed mixture.
  5. Stir in chips and nuts.
  6. Roll into 1 1/4" balls and place on non-stick cookie sheets, about 2" apart.
  7. Bake for 10 to 12 minutes.

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Tuesday, October 15, 2013

WOW!! Long time no see!!

I can't believe it's been 4 months since I posted!! I had my surgery & it's been a rough road to recovery. I'm having issues with recurring kidney infections. Hopefully it will stop happening!!
I took the pictures down from my last 2 posts due to they went thru Picassa & I want my pictures all in one place instead of all over!

So other than laying on couch
This plant I've had for years, Bloomed??
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My Spider Lily's Bloomed too!
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I made Lemon Cupcakes for a friend's birthday
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Watched the sunset at Wrightsville Beach

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Saw this family of geese outside the Dr.s office

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Made a skeleton wreath

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Tried a new recipe for Lemon Butter Chicken, Yummy!!

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