On the cusp

Another end to this thing called winter is fast approaching and while the fall and early winter were relatively mild, the end has been fierce with its gusting winds and frigid air.  Those who read my blog regularly know that February is my least favorite month, but it is there so there you go! There are things in life that must be dealt with and deal with it we shall! 

According to the knowledgeable meteorologist, we are to have a pollen burst (whatever that is) brought on by the early warm temperatures followed by the recent frigid temperatures. Every spring is a pollen burst when plagued with allergies.  One can only hope that the "burst" will be fast and short!

My car is already tarnished with a coat of yellow which definitely does not accentuate the carbonite gray nor is it a welcome accessory to the matte black interior (doesn't matter if the windows are never down, the crap sneaks in through the air ducts!).

Anxious for the warming temps and visions of summer, hubby and I uncovered the pool and BAM! the frigid temps rolled in and picking those dreams right out of the air and scattering them northward! As much as I would love a thick blanket of snow, it is too close to Spring for me to welcome it with bated breathe and open arms. 

I trimmed the dead protective leaves of my banana tree right before this perilous weather and sit here wondering if those lovely green leaves will make a comeback giving my little feathered friends a perch when the weather does warm.  Most of the fruit trees and flowering shrubs bloomed only to  freeze in these devilish temps leaving it iffy if there will be pears or plums this year with few if any azaleas.

Yes, I am tired of soups and breads (potato, broccoli and cheese, cabbage and sausage, chili, vegetable, taco) I crave grilled chicken, steak, salmon and even burgers with a fresh salad on the side! 

I am ready to say goodbye to winter and "Hello" Spring! Thanks for visiting and remember to 

Keep Smilin!

Cooking On My Mind

The cooler mornings stirs my craving to start a pot of soup and something to take care of my sweet tooth.  Some delicious Broccoli and Cheese or flavorful Potato Soup would really be yummy.  I have promised Dad for two weeks a pot of vegetable soup and that would work wonders also.  The smell of onions, celery and garlic in a rich chicken broth gets the saliva flowing and comforts the mind and body.  

I discussed with my nephew this week - he is a great Paula Dean fan -  possibilities for our Thanksgiving Dinner.  He is a wonderful cook and always surprises us with his delicious creations.  I thought I might need to give him a heads up so he could start planning which dishes he would like to bring.  I know, we still have two and half months to go, but I told you these cool mornings get me going.  I can already taste the cranberry salad with the cream cheese and pecans just flowing over my taste buds and bringing a smile to my face.

I think I will bake more bread this year also.  It isn't good for the waistline, but it is a sure stress reliever and makes me happy.  There is nothing better than a good sweetbread fresh from the bread machine.  Yes, I cheat!  That machine can bring forth the same delectable aromas and the wonderful taste as my mixing and kneading ever thought about and in much less time. 

I haven't checked the pecan trees this year, but I am hoping that we have a decent crop.  Some toasted pecans drizzled with butter would be real good about now, but the time is not too far away.  The squirrels not only raped my corn feeders this year but also took every pear off three trees and got most of the plums to boot.  Anything with a seed was fair game this year for those little varmints and I intend on getting some back in the form of squirrel dumplings in the not too distant future.  They are nice and plump after a summer filled with eating. 

Well, I think it is time to start the potato soup so I will leave you with your thoughts for now.  Until next time . . .

Happy reading!
Belle

Danish Potato Salad Platter

1 bag 16 oz frozen hash brown potatoes
1/2 cup water
1-1/2 tsp seasoned salt
1 med onion - chopped (1/2 cup)
1 pod bell pepper, quarters, seeded and cut in thin stiprs (julienne)
1 pod red bell, seeded and diced (1/2 cup)
4 hard boiled eggs
1 pkg 8 oz softened cream cheese
1/2 cup blue cheese salad dressing
1 tbsp milk
1 bunch fresh broccoli
2 tbsp french dressing
Boston lettuce
2 med tomatoes - thinly sliced
red pepper seasoning (will need 2-3 drops liquid or 1/2 tsp of powder)

Heat to boiling in a large skillet the frozen potatoes with 1/2 tsp salt. Cover and simmer for 5 minutes or until potatoes are tender and liquid absorbed. Combine potatoes, onion, and peppers in a large bowl. Dice 3 whole eggs and the white of the 4th egg (setting aside the yolk of the 4th egg for garnish) into the potato mixture. Combine cream cheese, blue cheese dressing, milk, red pepper seasoning and remaining 1 tsp salt in a large mixing bowl. Beat until smooth. Fold cream cheese mixture into the potato mixture. Cover, Chill several hours to absorb the seasoning.

Broccoli should be washed and cleaned of all leaves, then deflowered. Cut stalks into 3 inch sections, paring the skins as needed and cutting lengthwise into strips.In a large skillet, place stalks on the bottom and florets on the top. Pour boiling water over broccoli until there is 1 inch of water in the skillet. Cover and cook about 12 minutes or until crisp and tender, drain and place in a shallow dish. Drizzle french dressing over broccoli, cover and chill for an hour.

To serve, line a large platter with lettuce, fill center of platter with potato mixture, surround with broccoli florets and pieces. Garnish with thinly sliced tomato and remaining egg yolk crumbled over tomato.

This is a great side dish that is at home with any meal. Dresses up a meal of sandwiches or hamburgers.