What a simple idea

A few months back I was blogging and saw a great idea that I put into practice.  I wish I could remember where so I could give credit where it is due, but at least I finally changed my ways.  For years I have done my bill paying and then kept all of the parts of the bill in folders in my desk.  The problem with that system is that I hate filing and my desk is upstairs and I always do all the work downstairs so the filing process drags on forever and did I mention that I hate it!   Anyway a wonderful blogger had this revelation and shared it and just in case you never find her maybe you will be inspired here.  Each month when I pay my bill I now just use a 3 hole punch and place them in the binder which I have separated into categories: utilities, debts, miscellaneous, etc.  I place the newest in the front and at the end of the year I can simply rubber band it all together in one 2011 file. Genius!!! I love that now when I pay each item the bill from last month is easily accessible and doesn't involve a flight of stairs and then looking through the "to be filed" basket or the appropriate tab.  As far as I am concerned this is the ultimate in simplicity that makes a "chore" easier to tolerate.

Coconut Cake

 

Richella's Coconut Cake from imparting grace blog.

Bake a white cake according to package instructions and allow to cool thoroughly.

Meanwhile make filling by mixing the following:

1 lb powdered sugar, sifted

8 oz. sour cream

2 6oz. packages frozen coconut, thawed

Cut each 8 or 9 inch layer in half horizontally using serrated knife creating four layers.

Place first layer "cut side up" on a plate (with rim for drippings) and spread 1/4 of the frosting/filling. Continue stacking and frosting each layer "cut side up" using 1/4 of the mixture each time.  Add regular flaked coconut to top of last layer for a pretty top.  Cover and let set in fridge for at least two days for layers to saturate.

Doesn't it look fabulous!

Pinterest

I am very curious about this pinterest I keep seeing on blogs....someone tell me about it and invite me because it looks like something I will love.

Toodles.

Scouting

My son just finished his Board of Review for the next rank in Boy Scouts to reach Second Class.  He began in Cub Scouts when he was old enough in second grade and I signed his dad up as their leader since he was working and not in attendance that night -hehe :-) and I thought I would just do a little post about where he is now and how far he has come.

These were the ranks he earned along with Webelo's below in cub scouts.

After earning Webelo's in Cub Scouts he received his Arrow of Light and advanced to Boy Scouts.

This is Tenderfoot the first rank he earned in Boy Scouts.

This is the Second Class rank that he just finished the requirements for and will receive at the next Court of Honor.

As you can see going clockwise he has First Class, Star and Life ranks left before he begins work on his EAGLE project.  How cool is that???  I am so excited that he has made such progress and is now getting to the point that Eagle scout looks like it is in the real future instead of many moons away like it has felt for so long.  It is still a ways off, but now you can at least see all the progress- Whew!

He also attends AWANA's at a local church and he loves it.  I am so glad my boy loves God and wants to learn more about him each day.  I wish blogging had been around when my daughter was little so I would have these memories recorded for her too.  I was terrible at keeping baby books and such.

What I'm loving Wednesday - Early Summer Edition

My favorite thing on earth to do in the summer is float in the pool...any pool!

Love the fresh fruit of this season.

I discovered this stuff about two months ago and now I keep it by the kitchen sink.  It is heavenly to scrub your hands and feel revived in just a minute!

I am a nail / cuticle picker!  It is a nasty habit I know and as a nurse I think it is unprofessional. Since I can't have fake nails I went to a salon and had a french manicure on my short little old nails and they looked great! I love the clean neat look and I can wear it at work and feel better about my hands and it keeps me from "picking" because they look so nice.  I am finally trying to take care of ME.

In the near future I will be sitting here and enjoying this - enough said!

I love this company and their shirts.  I think it is the optimistic attitude that I try to live every day and it reminds me to stay positive.

Looking forward to my first juicy vine ripe tomato on a BLT, burger on just bread!

Butter aka Butta

When I was in second grade (a very long time ago) I remember a lady coming into class and making butter right in the classroom.  I still remember it as the best tasting butter I ever had!!  Today I found this recipe at www.southernplate.com and it was exactly like the childhood memory in my mind.  I can't wait to try it.
I promise to get back to some of my own recipes soon, but I have been in a rut and looking for new things myself lately.  I hope you will try the butter yourself or with your kids.

Making Butter At Home (Fun activity for all ages!)

• Whipping Cream
• Mason Jar
• Salt (optional)

Fill jar 1/2 to 3/4 full with cream. Place lid on tightly. Shake for ten to thirty minutes, or until you hear solids shaking around and can see through the glass that the solids have separated from liquid (read up in post for more details of what the shaking stages will be like). Pour into colander to separate liquid from butter. Place butter in a ramekin or bowl and stir in salt, if desired. Refrigerate until hardened. Enjoy!
(photo and recipe from www.southernplate.com - she has a great cookbook out too!!!)

Dreamin~~

Sure would like one of these:

Tuscan Grilled Chicken - another Ina Garten recipe

Ingredients

• 1 (3 1/2-pound) chicken, flattened
• Kosher salt
• 1/3 cup good olive oil
• 2 teaspoons grated lemon zest (2 lemons)
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon minced garlic (3 cloves)
• 1 tablespoon minced fresh rosemary leaves
• Freshly ground black pepper
• 1 lemon, halved

Directions

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

Double Chocolate Almond Cookies

• 2 1/3 c. all purpose flour
• 3/4 c. cocoa powder
• 1 t. baking soda
• 3/4 t. salt
• 1 1/4 c. butter, softened
• 1 c. sugar
• 1 c. brown sugar
• 1 large egg
• 1 t. vanilla
• 1 c. white chocolate chips
• 1 1/2 c. semisweet chocolate chips
• 1 c. almonds, chopped

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine the flour, cocoa powder, baking soda, and salt together in a small bowl.

In a large bowl, beat the butter and sugars together with an electric mixer until creamy. Add the egg and vanilla then mix well. Add the flour mixture and mix until it's just combined. Add the chocolate chips and almonds. Mix them until they are combined.

Spoon cookie dough onto the baking sheets 2 inches apart. Bake them for 15 minutes then remove from the oven and let cool for a few minutes to allow the cookies to set. Enjoy!

Lemon Chicken - Ina Garten Recipe

I can't wait to try this recipe!

1/4 c. EVOO
3 T. minced garlic (9 cloves)
1/3 c. dry white wine
1 T grated lemon zest (2 lemons)
2 T freshly squeezed lemon juice
1½ t. dried oregano
1 t. minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon



Preheat the oven to 400 degrees.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 X 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn’t browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.