Packing it in and back to Waco

This week I moved The Girl back to Waco and it was not without its challenges. 

And as it always happens, I begin one task and discover another to be done and get a little sidetracked.  I came across the bulletin board I had painted and stenciled the first year she went to college and decided to update it for her apartment.

 

 It came out nicely, I think. It was quick and easy to re-do the board and add it to the growing pile of stuff in the living room.

  I was praying this would all fit into my car - I had to make it work.

I made it to her new apartments in Waco at exactly the time we agreed on and it took us 30 minutes to unpack this and get it up three flights of stairs:

 

 By the time we were done, the two of us were red-faced and soaked in sweat!  She has all that she needs from home now, and the garage has gone back to it's pre-apartment storage state.  Not as empty as I would like, but there is space to move around in.

Summer is winding down so quickly now especially with The Girl gone.

Gina

Tourist in our own town - Mt. Bonnell, again

It might have been hot out, but we were determined to get out there and explore our city.  We had to work around summer school and all, so we got a late start.  Scout wanted to take a few shots with his camera so I took mine, too.  I don't remember these stairs being this difficult to climb last time...785 feet.  Yikes.

 

Wear your comfy tennies and always take a jug of water in Central Texas!

Gina

Mealplan Monday #21 with Super Seasoning blend

Last week I cleaned all of the counters off in the kitchen, scrubbed them, and re-arranged them according to what I absolutely needed to store there.  Gone is the wooden spice rack that I paid $1 for, and meant to paint, but never did.  Gone, too, are the cheapie spices I bought at Big Lots - sorta. 

 I combined what was left of them with some extra salt and made a spice jar with the lid from a Parmesan cheese container.

It smells pretty good! 

Monday - Sausage and Peppers crock, rice, corn
Tuesday - Calamity Anne's  Meatloaf, mashed sweet potatoes, green beans (all from freezer)
Wednesday - BBQ chicken (freezer), Tomato Basil Pasta Salad
Thursday - Mexican Pinto Bean Casserole, salad
Friday - Freezer Clean out!  Whatever is left, with maybe a loaf of hot bread
Saturday - Dad grills
Sunday - Shredded pork tacos (crockpot), toppings, Spanish rice

I think it will work quite nicely on the Lazy Susan that I keep on the island, and the spices will actually get used.

Gina

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The sock method

By my calculations, I have purchased over 850 pairs of socks for my kids over the years.  That doesn't include the millions of baby socks, the boys' dress socks, the athletic socks, or the slipper socks.   

At the end of each Summer I take stock.  Scout and Bubbie end up getting new back to school socks, so I have a plan for the old ones.  I pull each sock basket out.

 The ones that still fit and are in reasonable shape go into a large ziploc for them to pack when they go camping.  I would rather they not take their school socks only to ruin them. So this labeled bag lives in the sock drawer with instructions and a reminder.

The way I can tell them apart in the laundry?  I write on the soles with a sharpie.  They know when putting away their own laundry that these are the ones that go in the camping socks bag.  If they get destroyed during camping, they know to toss them.  That only happens every now and then!

The new ones get their initial written on them so they can keep up with which socks belong to whom.  And now the sock drawer is all ready for back to school!

Gina

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Mealplan Monday #20 with the boys

We'd been having to brave the heat for all of our "field trips" since Scout didn't get out of summer school class until 1:45.  Consequently, we only stayed out and about a couple of hours, then home to pass out.

 We climbed to the top of Mt. Bonnell and enjoyed a picnic lunch and views.

Monday - Green Chile Enchiladas, no fat refrieds, corn
Tuesday - Pasta Bake (freezer), broccoli/cauliflower
Wednesday - Taco Salads
Thursday - Brown Sugar Chicken, carrots, brown rice
Friday - Payday - Mom will pick up pizza*
Saturday - Dad grills
Sunday - Jude's Chicken Casserole (freezer), green beans

 *this might continue for a while on paydays!

Lately every time I point the camera at Bubbie and ask him to smile, he says "this better not end up on Facebook".  Ha!

Gina

Mealplan Monday #19 on my new cooktop!

The new cooktop arrived and Hubby spent the better part of last Saturday installing it.  5 gas burners, with a cast iron grate - we love it!

Monday - Crock pot burgers, sweet potato tots, olives and pickles

Tuesday - Tilapia/Chicken strips, mac and cheese, salad
Wednesday - Omelette Night with home fries and toast
Thursday - Sketti and meatsauce, salad, French bread and garlic butter
Friday - Teriyaki Chicken crock pot, rice
Saturday - Dad grills
Sunday - Lentil soup, quesadillas

One of these days we will replace those counters, but I'm pretty happy with the updated cooktop!

Gina

Lazy Daisy Meatballs

Right after Hubby and I married, I petitioned my new in-laws for family recipes that would be easy enough for a beginner homebody and my shiny new SIL gave me this treasure.  I have made it for years and it's been well received by my peeps.  Easy and tasty and pretty frugal to boot!

Here's what you need:

Lazy Daisy Meatballs
1 lb. ground beef (you could also use pork or turkey)
1 t. salt
1/8 t. each ground pepper, celery salt, garlic powder
1/2 c. dry bread crumbs*
1/2 c. water
1/2 onion, finely chopped
1 can cream of mushroom soup
1/4 soup can water

Mix meat, seasonings, crumbs, 1/2 c. water and onions.  Form into small meatballs.  Roll them in flour and brown them in hot oil.   Drain them and return to covered skillet.  Mix soup with  1/4 can of water and pour over meatballs.  Cover and simmer on low 30 minutes while you fix rice and a salad or veggie.

 

 Serve the meatballs over rice.

*Breadcrumbs are easy and frugal to do - this container has been refilled many times.  I save the ends of the loaf of bread, toast 'til very dry, then crush them in a big bowl, or sometimes even use the blender.  You can pre-season them, or leave them plain.

Gina

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