Crazy that's how it seems!! LOL I love that song!!!
Gosh knows I feel like a train wreck! Monday I was off, DH & I cut 4 azaleas back, all of them need it but 4 by the front of the house was the goal!! DONE!! but not without mishap!! LOL DH cut the extension cord, sparks were flying everywhere!! Than I went to Susan's we ate ice cream & talked for 3 hours, (she's my friend & old boss) was great to just talk & chill, catch up all that good stuff!!
Than I survived the 3 day training class for work!! But not without some mayhem!! LOL I got into trouble one day cause I got distracted!! Anywho I had issues with my mannequin head the base would not stay upright, her head kept flopping around, you know how hard it is to cut hair on a flopping head?? So the teacher told me to use his tripod. So I had to be in the center of the room!!?? Than the next day the base was so tight I couldn't move it?? Crazy so every time I had to move it I just popped her off, tee hee only had to catch her once! Last day it worked right!!
So was off today but had a color here, that cancelled & a haircut. So after she left I went to Food Lion for some stuff!! I watched Tyler Florence make honey orange butter, hummmm can you make it plain?? I googled it!! You can!! So I did!!
16 ounces of heavy cream, chilled
1/2 teaspoon salt
Basically, you're just beating the cream until it start's to look like scrambled eggs and separates into butter and buttermilk. After that happens, you'll remove the butter from the remainders and squeeze it into a "ball-o-butter". Quick, simple!! I used the food processor, made biscuits with the buttermilk!
CREAMY, CHEESY BROCCOLI RICE RECIPE
This cheesy broccoli and rice recipe was a BIG HIT with the family. It made a perfect side to a batch of crispy, chicken. It, also, made a filling vegetarian lunch the next day. I thought it was even better the next day.
HERE'S ALL IT TAKES
makes 4 to 6 servings
First, fill a large saucepan with water, set to boil over medium-high heat for blanching the broccoli.
Then, get the rice started.
1 cup long grain rice
1 1/2 tablespoons oil
2 garlic cloves, sliced thin
2 cups hot water
In a medium saucepan, lightly brown rice and sliced garlic in oil for 3 to 5 minutes on medium heat; constantly stirring. Add hot water, stir; cover with lid. Reduce heat to low and cook 12 minutes, or until water is absorbed.
PREHEAT OVEN 400ºF. Grease 8 x 8 x 2-inch pan.
While you're waiting for the rice to absorb the water,
blanch the broccoli.
3 small to medium crowns of broccoli, cut into 2 to 3-inch pieces
Blanch 4 minutes in boiling water. Use a slotted spoon to lift out broccoli to a strainer set over a bowl to drain. Allow broccoli to cool enough to handle. Roughly chop into small pieces about 3/4 to 1-inch in size. Transfer to large mixing bowl.
Bring it all together.
2 1/2 cups cooked rice from above
1 1/2 cup sharp cheddar cheese, grated
1 cup Monterrey jack cheese, grated
1 (12 ounce) can CARNATION Evaporated Milk
2 tablespoons yellow onion, finely diced
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Measure out the rice. (You'll have leftover rice.)
In the mixing bowl with the broccoli, add measured rice, 1 cup cheddar, all the jack cheese, evaporated milk, onion, salt and pepper. Transfer to 8-inch pan. Top with remaining cheddar.
Bake 20 minutes.
I just peeled it than sliced it. Dipped it in a beaten egg, dipped in Italian bread crumbs. Than fried in olive oil till brown on both sides. Placed on paper towels. Than put one layer in baking dish drizzled some sauce over it than put another layer of eggplant, than the rest of the sauce topped with mozzarella & parmesan cheese. Baked at 350 till cheese browned which mine got a little too brown cause I got distracted!! But dang it's good!!
Chicken Pot Pie with homemade crust
Brownies with butterscotch chips