This will be the first time I have done an online Bible Study. I have taken courses online before and really got a lot out of them, both in college, and recently for Lay Speaker classes (United Methodist Church). I look forward to this study based on A Confident Heart: How to Stop Doubting Yourself & Live in the Security of God's Promises by Renee Swope.
The study is provided by Proverbs 31 Ministries. I first became aware of this ministry after purchasing Made To Crave: Satisfying Your Deepest Desire with God, Not Food by Lysa TerKeurst. This book really spoke to me so I checked out the website, which also speaks to me.
Even though I will be traveling during part of this study, I still intend to be fully involved in it, and am looking forward to interacting with many different women from all parts of the country. I know that I greatly enjoy my weekly Bible Study through First Place 4 Health (for more information, go to http://www.firstplace4health.com/) and all the support I get from my fellow attendees. I hope to find the same kind of fellowship and support through this study.
Thanks for making this available!
Friday, October 11, 2013
Tuesday, June 25, 2013
Auctions and BBQ Judging
I really enjoy auctions. The thrill of trying to outbid someone for something you really want, but not going overboard is just fun for me. I go to Hesse's http://www.hessegalleries.com/ Thursday night auctions as often as I can. We have only been once this year so far --last Thursday. I didn't get some of the things I wanted -- cut glass bowls, display unit, or jewelry, but I did manage to get a roll top desk.
I wanted to replace the big desk in my office/craft room because it took up so much room. The roll top desk is a bit taller, but is definitely not as wide or as deep as the old desk. Makes me happy. We just moved it in today. Lynn did all the heavy lifting while I helped as much as I could. I can't seem to lift things like I used to. Must be the carpal tunnel loss of strength in my hands. Can't be the getting older thing.
Anyway, the desk is in now and all I have to finish doing is putting away all the stuff that was in and on the old desk. Nothing to it, right? And then, of course, trying to remember where everything is after it's in a new place.
We have been having so much fun doing our new hobby of BBQ judging. We are CBJs (Certified BBQ Judge)s through KCBS (Kansas City Barbecue Society) http://kcbs.us/. We took our judging class last July and have judged 14 contests since October 2012. We are aiming to become Master Judges which entails judging 30 contests and cooking with a BBQ Competition team. Luckily, Lynn's son, Mike, has a team and we look forward to cooking with him sometime soon.
So, just what is it that we do when judging? First we go to the KCBS website and find contests listed under "Events" and decide which ones we would like to do. We then submit a judging application. Some events have online applications, others you need to snail mail. Then you wait to hear if you are accepted as a judge. I have found it very effective to follow up with an email. As it closer to the event and we have not heard back, I send an email to the organizer asking for an update. We have gotten in three or four contests that way when other judges that had been accepted had to cancel for some reason.
Once we are accepted, then Lynn does some research (he's very good at that -- I don't have the patience, surprise, surprise!) and finds us lodging in the area. Then we pack our bags and go. And, no, we do not get paid to do this; just like people who golf don't get paid to do that (unless they are pros, of course).
The KCBS competitions are always for the same four categories: chicken, ribs, pork, brisket. They try to make sure there are as many judges as there are competition teams. Each table consists of six judges and a table captain, and each table is assigned a number. There is always a judges meeting where the KCBS judging rules are reviewed.
The turn ins from the cooking teams (who also have a meeting to review the KCBS rules for cooking) begin usually at noon. Each cooking team has been given a numbered take-out container box for each category. When they turn those boxes in, the number is changed, so there is no possibility of any of the judges knowing which team's box they are judging. So chicken is turned in at noon, ribs at 12:30, pork at 1, and brisket at 1:30.
Each table generally gets six boxes to judge in each category. Each judge has a "plate" in front of them which is actually a thick paper placemat type of thing, with 6 large boxes where you place each sample. Each large box has a smaller box in the upper right hand corner to write the box number in for each sample. Each judge also has a score card where they record the category, the table number, CBJ number, and name. There are small boxes down the left hand side of the card where the entry box numbers are written down. Each box is followed by three columns: appearance, taste, tenderness, which are the three criteria we are judging each sample for.
When the six boxes are brought to the judging table, the table captain reads off the box numbers which each judge records on their score cards and plates. Then the table captain opens the first box and shows the entry to each judge who then writes down their score for appearance. Each subsequent box is then shown to each judge and they score each one for appearance. The judges are not allowed to touch the box or the entry in any way when judging for appearance. The scoring system is 9 - excellent; 8 - very good; 7 - above average; 6 - average; 5 - below average; 4 - poor; 3 - bad; 2 - inedible. There is also 1 which is a disqualification, but that can only be used under the direction of the Contest Reps who are the ones who oversee the contests for KCBS (they don't organize the contests, but they organize the judging aspects of the contests). A disqualification can be given for things like illegal garnish, or not enough samples for each judge.
Once each box has been scored for appearance, the table captain then opens the first box and passes it to the first judge who takes a sample and puts it on the appropriate square on their plate. They then pass it to the next judge, and so on until every judge at the table has a sample. Every box is done the same way. Once all the samples are on their plate, the judge can then taste each sample and score it for taste and tenderness. Between each sample they cleanse their palates by eating saltines and drinking water.
When the judge is done with their scoring they pass their score card to the table captain who verifies that everything is filled out properly. Once all the score cards are in, the table captain brings them to the Contest Reps who enter the scores into the computer where all the scores are tabulated. And the judges are then free to discuss among themselves what they thought of the entries. They are not allowed to talk while doing the judging, nor are they allowed to make faces indicating how they feel about any particular sample, so as not to influence any other judges' scores.
Comment cards are available for judges to complete if they scored any of the samples low for any reason. The purpose is to give constructive feedback to the cook teams as to why you scored them low. This helps them to improve their product in the future, if they so choose to take the comments to heart.
The process repeats for each category. Once all the categories are finished and all the scoring is tabulated, that's when the cook teams find out who won in each category and who came out as the top two: Grand Champion (GC) -and Reserve Grand Champion (RGC).
People often ask us if the ones we liked win, but we have no way of knowing because of the blind judging. Even if a team told us what their box number was to begin with (which would not happen because you are not allowed to fraternize with the teams before turn ins), that number gets changed once they turn in their boxes. And if a team "marked" a container to be identifiable, that entry would get disqualified.
It really is a lot of fun to do for several reasons: you get to taste fantastic BBQ, you get to meet a lot of other people who are interested in BBQ and judging, and you get to meet some great people on the cook teams. And it's something that Lynn and I can do together...it feels like little mini-vacations all year long.
I know some of our friends may get a little upset that they don't see us as often, since we have been gone most weekend since we got back home, but I just say "we don't travel any more in the winter, so now we travel in the summer!" But, honestly, life is too short not to enjoy doing something you love to do. And if anyone misses us too much, they can take the CBJ class and come judge, too!!!
I wanted to replace the big desk in my office/craft room because it took up so much room. The roll top desk is a bit taller, but is definitely not as wide or as deep as the old desk. Makes me happy. We just moved it in today. Lynn did all the heavy lifting while I helped as much as I could. I can't seem to lift things like I used to. Must be the carpal tunnel loss of strength in my hands. Can't be the getting older thing.
Anyway, the desk is in now and all I have to finish doing is putting away all the stuff that was in and on the old desk. Nothing to it, right? And then, of course, trying to remember where everything is after it's in a new place.
We have been having so much fun doing our new hobby of BBQ judging. We are CBJs (Certified BBQ Judge)s through KCBS (Kansas City Barbecue Society) http://kcbs.us/. We took our judging class last July and have judged 14 contests since October 2012. We are aiming to become Master Judges which entails judging 30 contests and cooking with a BBQ Competition team. Luckily, Lynn's son, Mike, has a team and we look forward to cooking with him sometime soon.
So, just what is it that we do when judging? First we go to the KCBS website and find contests listed under "Events" and decide which ones we would like to do. We then submit a judging application. Some events have online applications, others you need to snail mail. Then you wait to hear if you are accepted as a judge. I have found it very effective to follow up with an email. As it closer to the event and we have not heard back, I send an email to the organizer asking for an update. We have gotten in three or four contests that way when other judges that had been accepted had to cancel for some reason.
Once we are accepted, then Lynn does some research (he's very good at that -- I don't have the patience, surprise, surprise!) and finds us lodging in the area. Then we pack our bags and go. And, no, we do not get paid to do this; just like people who golf don't get paid to do that (unless they are pros, of course).
The KCBS competitions are always for the same four categories: chicken, ribs, pork, brisket. They try to make sure there are as many judges as there are competition teams. Each table consists of six judges and a table captain, and each table is assigned a number. There is always a judges meeting where the KCBS judging rules are reviewed.
The turn ins from the cooking teams (who also have a meeting to review the KCBS rules for cooking) begin usually at noon. Each cooking team has been given a numbered take-out container box for each category. When they turn those boxes in, the number is changed, so there is no possibility of any of the judges knowing which team's box they are judging. So chicken is turned in at noon, ribs at 12:30, pork at 1, and brisket at 1:30.
Each table generally gets six boxes to judge in each category. Each judge has a "plate" in front of them which is actually a thick paper placemat type of thing, with 6 large boxes where you place each sample. Each large box has a smaller box in the upper right hand corner to write the box number in for each sample. Each judge also has a score card where they record the category, the table number, CBJ number, and name. There are small boxes down the left hand side of the card where the entry box numbers are written down. Each box is followed by three columns: appearance, taste, tenderness, which are the three criteria we are judging each sample for.
When the six boxes are brought to the judging table, the table captain reads off the box numbers which each judge records on their score cards and plates. Then the table captain opens the first box and shows the entry to each judge who then writes down their score for appearance. Each subsequent box is then shown to each judge and they score each one for appearance. The judges are not allowed to touch the box or the entry in any way when judging for appearance. The scoring system is 9 - excellent; 8 - very good; 7 - above average; 6 - average; 5 - below average; 4 - poor; 3 - bad; 2 - inedible. There is also 1 which is a disqualification, but that can only be used under the direction of the Contest Reps who are the ones who oversee the contests for KCBS (they don't organize the contests, but they organize the judging aspects of the contests). A disqualification can be given for things like illegal garnish, or not enough samples for each judge.
Once each box has been scored for appearance, the table captain then opens the first box and passes it to the first judge who takes a sample and puts it on the appropriate square on their plate. They then pass it to the next judge, and so on until every judge at the table has a sample. Every box is done the same way. Once all the samples are on their plate, the judge can then taste each sample and score it for taste and tenderness. Between each sample they cleanse their palates by eating saltines and drinking water.
When the judge is done with their scoring they pass their score card to the table captain who verifies that everything is filled out properly. Once all the score cards are in, the table captain brings them to the Contest Reps who enter the scores into the computer where all the scores are tabulated. And the judges are then free to discuss among themselves what they thought of the entries. They are not allowed to talk while doing the judging, nor are they allowed to make faces indicating how they feel about any particular sample, so as not to influence any other judges' scores.
Comment cards are available for judges to complete if they scored any of the samples low for any reason. The purpose is to give constructive feedback to the cook teams as to why you scored them low. This helps them to improve their product in the future, if they so choose to take the comments to heart.
The process repeats for each category. Once all the categories are finished and all the scoring is tabulated, that's when the cook teams find out who won in each category and who came out as the top two: Grand Champion (GC) -and Reserve Grand Champion (RGC).
People often ask us if the ones we liked win, but we have no way of knowing because of the blind judging. Even if a team told us what their box number was to begin with (which would not happen because you are not allowed to fraternize with the teams before turn ins), that number gets changed once they turn in their boxes. And if a team "marked" a container to be identifiable, that entry would get disqualified.
It really is a lot of fun to do for several reasons: you get to taste fantastic BBQ, you get to meet a lot of other people who are interested in BBQ and judging, and you get to meet some great people on the cook teams. And it's something that Lynn and I can do together...it feels like little mini-vacations all year long.
I know some of our friends may get a little upset that they don't see us as often, since we have been gone most weekend since we got back home, but I just say "we don't travel any more in the winter, so now we travel in the summer!" But, honestly, life is too short not to enjoy doing something you love to do. And if anyone misses us too much, they can take the CBJ class and come judge, too!!!
Wednesday, June 5, 2013
Lorrie's Original Recipes - Appetizers
I thought I would start sharing my original recipes if anyone is interested in trying them. My first installment is APPETIZERS:
Dill Garlic Dip *
½ cup fat-free sour cream
½ cup mayonnaise
1 tablespoon dill weed
1 tablespoon minced garlic
1 teaspoon seasoned salt
2 teaspoons chopped chives
Mix all together; refrigerate overnight for flavors to blend.
* As a seafood mix (for lobster or crab rolls) add 2 teaspoons Old Bay seasoning to the above and mix with seafood to taste.
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Lorrie’s Mustardy Dip
1 cup fat-free sour cream
1 cup mayonnaise
1 tablespoon creole or other hot mustard
1 tablespoon yellow mustard
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon dill weed
1 teaspoon Worcestershire sauce
4 to 6 drops hot pepper sauce
Mix all thoroughly and refrigerate for at least one hour for flavors to blend.
Good with pretzels, celery stalks and carrots, or with crackers.
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Lorrie’s Shrimp & Cheese Roll-Ups
Makes 8 appetizers
8 slices turkey bacon
8 steamed, deveined, peeled shrimp
8 ½" cubes horseradish cheese
barbecue sauce
Place paper towel on paper plate, lay 4 slices turkey bacon on paper towel. Place another paper towel on top, place 4 more slices turkey bacon on top. Microwave on high (1300 watt microwave) for 2 minutes or until bacon is cooked, but still pliable. Set aside to cool.
Once cool to touch, roll up one cube of horseradish cheese and one shrimp in each bacon strip. Secure with toothpicks. Place on glass serving dish and drizzle barbecue sauce lightly over all appetizers. Microwave on high for one minute or until cheese just starts to melt.
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Pink Banana
Mix in blender:
2 cups milk
3 bananas, broken up
1 pint vanilla ice cream
1 pint cherry or strawberry ice cream
3 shots Puerto Rico white rum
2 shots Grenadine
ice cubes
Blend thoroughly. Pour into chilled glasses to serve.
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Seasoned Oyster Crackers
1 ½ pounds oyster crackers
3 tablespoons dry ranch dressing mix
1 tablespoon dill weed
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
½ teaspoon cayenne pepper
½ cup canola oil
1 tablespoon sesame oil
Preheat oven to 250o.
Place the crackers in a large bowl. Combine the remaining ingredients; drizzle over crackers and toss to coat evenly. Transfer to ungreased cookie sheet. Bake for 15 - 20 minutes, stirring occasionally. Cool completely. Store in airtight container.
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Ranch Bacon Horseradish Dip
1 cup reduced-fat sour cream
1 cup light mayonnaise
2 tablespoons Ranch dry mix
1 tablespoon prepared horseradish
1 tablespoon minced garlic
2 tablespoons bacon bits
Mix all ingredients thoroughly and let sit for at least 4 hours for flavors to blend and bacon bits to plump up.
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Lorrie’s Taco Dip
Makes: 1 large appetizer
1 - 16 ounce can low-fat refried beans
1 - 8 ounce package low-fat cream cheese, softened
1 cup low-fat sour cream
1 package taco seasoning
1 ½ cups salsa, any flavor
shredded cheese, any flavor
1 - 2.8 ounce can sliced black olives
Spread refried beans in bottom of pie pan or deep dish. In mixer bowl, combine cream cheese, sour cream, and taco seasoning until smooth. Spread this mixture over the refried beans. Add a layer of salsa. Sprinkle shredded cheese to cover salsa. Spread black olives evenly over all.
Serve with tortilla chips, corn chips, or crackers.
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Lorrie’s Garlic Dill Dip II
Makes about 1 ½ cups
1 package (8 ounce) low-fat cream cheese
1 carton (16 ounce) low-fat sour cream
2 tablespoons dill weed
1 tablespoon granulated garlic
½ teaspoon salt
Mix all ingredients on high speed until creamy.
Great spread on crackers or as a dip for vegetables.
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Lorrie’s Baked Cherry Pepper Poppers
Makes 1 dozen
12 medium to large cherry peppers, (fresh, not pickled)
1 package (8 ounce) low-fat cream cheese
1 tablespoon dill weed
2 teaspoons granulated garlic
oil spray
Preheat oven to 400 degrees.
Cut tops from cherry peppers and remove the insides, seeds and membranes. Discard tops.
Mix cream cheese, dill weed, and granulated garlic until smooth. Stuff each pepper with cream cheese mixture.
Spray muffin pan with oil spray. Place one pepper in each muffin cup. You can trim the bottoms of those that won’t stand flat.
Bake for 10 minutes or until cheese is golden brown on top and peppers are tender. Serve warm.
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Garlic-Dill Stuffed Cucumbers and Tomatoes
Preparation time: 10 mins.
Yield: varies
1-8 ounce pkg. Nuefechatel cheese (or low fat cream cheese)
1/2 cup low fat sour cream
1/2 teaspoon granulated garlic
1 tablespoon dried dill weed
1 large pickling cucumber
8 small roma-type tomatoes
In a mixing bowl, combine the first 4 ingredients until very smooth. Put the mixture into a ziploc sandwich bag and cut one corner off so you can use it like a pastry bag. Cut the cucumber crosswise into 8 thick slices. Using a small melon baller, remove the seeds from each slice being sure to leave some on the bottom. (The cucumber slices should look like little salt cellars). Pipe some of the cream cheese mixture into each slice. For tomatoes: slice a small piece off the bottom of each tomato so they will stand upright. Slice the top of each tomato off and using the melon baller, remove all the seeds, leaving a bottom so they can stand. Pipe cream cheese mixture into each tomato. Top both cucumbers and tomatoes with freshly ground sea salt and freshly ground black pepper to taste. There will be some leftover cream cheese mixture. Either make more cucumbers and tomatoes, or use it as a spread on your favorite crackers, it’s yummy that way too!
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Lorrie's Little Pizzas
Preparation time: 20 mins.
Baking time: 20 mins.
Yield: 2-4 servings
4 English muffins
Olive oil
8 tsp. minced garlic (jarred), divided
Shredded Mexican cheese mix
6-8 small roma-type tomatoes
1 small red onion
Feta cheese
Seasoned salt
Split the English muffins and place on a baking stone (will make 8 mini pizzas). Drizzle olive oil over each muffin half. Spread 1 tsp. minced garlic on each muffin half. Place a pinch of the shredded cheese on each muffin half. Slice the tomatoes crosswise and place slices on each muffin half to cover. Sprinkle with seasoned salt (or any herb mixture you prefer). Slice the red onion thinly and place one slice on each muffin half. Top with crumbled feta cheese. Drizzle olive oil over top of all. Bake at 350 for about 20 minutes, until onion is softened and feta begins to brown.
Dill Garlic Dip *
½ cup fat-free sour cream
½ cup mayonnaise
1 tablespoon dill weed
1 tablespoon minced garlic
1 teaspoon seasoned salt
2 teaspoons chopped chives
Mix all together; refrigerate overnight for flavors to blend.
* As a seafood mix (for lobster or crab rolls) add 2 teaspoons Old Bay seasoning to the above and mix with seafood to taste.
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Lorrie’s Mustardy Dip
1 cup fat-free sour cream
1 cup mayonnaise
1 tablespoon creole or other hot mustard
1 tablespoon yellow mustard
1 tablespoon minced garlic
½ teaspoon salt
½ teaspoon dill weed
1 teaspoon Worcestershire sauce
4 to 6 drops hot pepper sauce
Mix all thoroughly and refrigerate for at least one hour for flavors to blend.
Good with pretzels, celery stalks and carrots, or with crackers.
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Lorrie’s Shrimp & Cheese Roll-Ups
Makes 8 appetizers
8 slices turkey bacon
8 steamed, deveined, peeled shrimp
8 ½" cubes horseradish cheese
barbecue sauce
Place paper towel on paper plate, lay 4 slices turkey bacon on paper towel. Place another paper towel on top, place 4 more slices turkey bacon on top. Microwave on high (1300 watt microwave) for 2 minutes or until bacon is cooked, but still pliable. Set aside to cool.
Once cool to touch, roll up one cube of horseradish cheese and one shrimp in each bacon strip. Secure with toothpicks. Place on glass serving dish and drizzle barbecue sauce lightly over all appetizers. Microwave on high for one minute or until cheese just starts to melt.
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Pink Banana
Mix in blender:
2 cups milk
3 bananas, broken up
1 pint vanilla ice cream
1 pint cherry or strawberry ice cream
3 shots Puerto Rico white rum
2 shots Grenadine
ice cubes
Blend thoroughly. Pour into chilled glasses to serve.
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Seasoned Oyster Crackers
1 ½ pounds oyster crackers
3 tablespoons dry ranch dressing mix
1 tablespoon dill weed
1 teaspoon garlic powder
1 teaspoon lemon-pepper seasoning
½ teaspoon cayenne pepper
½ cup canola oil
1 tablespoon sesame oil
Preheat oven to 250o.
Place the crackers in a large bowl. Combine the remaining ingredients; drizzle over crackers and toss to coat evenly. Transfer to ungreased cookie sheet. Bake for 15 - 20 minutes, stirring occasionally. Cool completely. Store in airtight container.
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Ranch Bacon Horseradish Dip
1 cup reduced-fat sour cream
1 cup light mayonnaise
2 tablespoons Ranch dry mix
1 tablespoon prepared horseradish
1 tablespoon minced garlic
2 tablespoons bacon bits
Mix all ingredients thoroughly and let sit for at least 4 hours for flavors to blend and bacon bits to plump up.
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Lorrie’s Taco Dip
Makes: 1 large appetizer
1 - 16 ounce can low-fat refried beans
1 - 8 ounce package low-fat cream cheese, softened
1 cup low-fat sour cream
1 package taco seasoning
1 ½ cups salsa, any flavor
shredded cheese, any flavor
1 - 2.8 ounce can sliced black olives
Spread refried beans in bottom of pie pan or deep dish. In mixer bowl, combine cream cheese, sour cream, and taco seasoning until smooth. Spread this mixture over the refried beans. Add a layer of salsa. Sprinkle shredded cheese to cover salsa. Spread black olives evenly over all.
Serve with tortilla chips, corn chips, or crackers.
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Lorrie’s Garlic Dill Dip II
Makes about 1 ½ cups
1 package (8 ounce) low-fat cream cheese
1 carton (16 ounce) low-fat sour cream
2 tablespoons dill weed
1 tablespoon granulated garlic
½ teaspoon salt
Mix all ingredients on high speed until creamy.
Great spread on crackers or as a dip for vegetables.
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Lorrie’s Baked Cherry Pepper Poppers
Makes 1 dozen
12 medium to large cherry peppers, (fresh, not pickled)
1 package (8 ounce) low-fat cream cheese
1 tablespoon dill weed
2 teaspoons granulated garlic
oil spray
Preheat oven to 400 degrees.
Cut tops from cherry peppers and remove the insides, seeds and membranes. Discard tops.
Mix cream cheese, dill weed, and granulated garlic until smooth. Stuff each pepper with cream cheese mixture.
Spray muffin pan with oil spray. Place one pepper in each muffin cup. You can trim the bottoms of those that won’t stand flat.
Bake for 10 minutes or until cheese is golden brown on top and peppers are tender. Serve warm.
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Garlic-Dill Stuffed Cucumbers and Tomatoes
Preparation time: 10 mins.
Yield: varies
1-8 ounce pkg. Nuefechatel cheese (or low fat cream cheese)
1/2 cup low fat sour cream
1/2 teaspoon granulated garlic
1 tablespoon dried dill weed
1 large pickling cucumber
8 small roma-type tomatoes
In a mixing bowl, combine the first 4 ingredients until very smooth. Put the mixture into a ziploc sandwich bag and cut one corner off so you can use it like a pastry bag. Cut the cucumber crosswise into 8 thick slices. Using a small melon baller, remove the seeds from each slice being sure to leave some on the bottom. (The cucumber slices should look like little salt cellars). Pipe some of the cream cheese mixture into each slice. For tomatoes: slice a small piece off the bottom of each tomato so they will stand upright. Slice the top of each tomato off and using the melon baller, remove all the seeds, leaving a bottom so they can stand. Pipe cream cheese mixture into each tomato. Top both cucumbers and tomatoes with freshly ground sea salt and freshly ground black pepper to taste. There will be some leftover cream cheese mixture. Either make more cucumbers and tomatoes, or use it as a spread on your favorite crackers, it’s yummy that way too!
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Lorrie's Little Pizzas
Preparation time: 20 mins.
Baking time: 20 mins.
Yield: 2-4 servings
4 English muffins
Olive oil
8 tsp. minced garlic (jarred), divided
Shredded Mexican cheese mix
6-8 small roma-type tomatoes
1 small red onion
Feta cheese
Seasoned salt
Split the English muffins and place on a baking stone (will make 8 mini pizzas). Drizzle olive oil over each muffin half. Spread 1 tsp. minced garlic on each muffin half. Place a pinch of the shredded cheese on each muffin half. Slice the tomatoes crosswise and place slices on each muffin half to cover. Sprinkle with seasoned salt (or any herb mixture you prefer). Slice the red onion thinly and place one slice on each muffin half. Top with crumbled feta cheese. Drizzle olive oil over top of all. Bake at 350 for about 20 minutes, until onion is softened and feta begins to brown.
Monday, March 18, 2013
It's been a while
Sure has been a while since I posted here. Mostly because I have kept in touch through facebook and emails.
We are having a fantastic winter in Gulf Shores, AL. Lynn has done lots of fishing. I kept busy with the chorus in the RV park and the choir at church. We switched from going to Bon Secour Morgan's Chapel to attending the church at the RV resort. It's definitely closer, and we are all snow birds here so we don't feel as though we are encroaching on anyone's territory. Plus we get to sit together for the service, and only get up to sing in the choir, whereas at Morgan's Chapel, I was seated up front all the time in the choir and Lynn had to fend for himself in the congregation.
I joined the music committee for the chorus at our RV resort, so have been able to have some input into the songs we will be singing. We just got through planning our January 2014 program of Country/Gospel/Bluegrass music. I won't say what we chose because it is all subject to change before then...
I also started attending the Ladies' Social Hour every Tuesday morning and have met a lot of nice women there. We all bring whatever craft project we are working on and just visit. It's been full of laughter, that's for sure.
The Women's Bible Study just recently ended. We studied the book of Revelation under the direction of Suzanne McGill, the pastor's wife. She did an excellent job on a very tough book of the Bible.
We lost a dear friend, Bonnie Anderson, while down here to cancer. Very sad. But she and her family's faith was amazing to witness. An incredible family. She will be sorely missed by a lot of people here as well as back home in TN.
I can't believe we only have about a month and a half before the winter is over and we are back home. I have mixed feelings about that. While I really miss friends and family back home, I definitely get used to the laid-back life down here in the sunny south. We have the best of both worlds by splitting our year up like we do. We are truly blessed to be able to do it.
We have both been really enjoying our new hobby of being KCBS Certified BBQ Judges. We did one two weekends ago in Mobile AL, one this past weekend in Tupelo, MS, and are doing one this weekend in Hammond LA. We have met so many nice people and eaten lots of great BBQ. And we are already booked up for two weekends in May when we get back home, and are on the wait list for one more. Luckily, the contests are on Saturdays, so I will still be available to preach in our church on Sundays when I am needed. (Our pastor, Norm Tiffany, is in Bassett with various health issues, awaiting surgery.)
Guess that's all for now. I will try to do a better job of writing here more often.
We are having a fantastic winter in Gulf Shores, AL. Lynn has done lots of fishing. I kept busy with the chorus in the RV park and the choir at church. We switched from going to Bon Secour Morgan's Chapel to attending the church at the RV resort. It's definitely closer, and we are all snow birds here so we don't feel as though we are encroaching on anyone's territory. Plus we get to sit together for the service, and only get up to sing in the choir, whereas at Morgan's Chapel, I was seated up front all the time in the choir and Lynn had to fend for himself in the congregation.
I joined the music committee for the chorus at our RV resort, so have been able to have some input into the songs we will be singing. We just got through planning our January 2014 program of Country/Gospel/Bluegrass music. I won't say what we chose because it is all subject to change before then...
I also started attending the Ladies' Social Hour every Tuesday morning and have met a lot of nice women there. We all bring whatever craft project we are working on and just visit. It's been full of laughter, that's for sure.
The Women's Bible Study just recently ended. We studied the book of Revelation under the direction of Suzanne McGill, the pastor's wife. She did an excellent job on a very tough book of the Bible.
We lost a dear friend, Bonnie Anderson, while down here to cancer. Very sad. But she and her family's faith was amazing to witness. An incredible family. She will be sorely missed by a lot of people here as well as back home in TN.
I can't believe we only have about a month and a half before the winter is over and we are back home. I have mixed feelings about that. While I really miss friends and family back home, I definitely get used to the laid-back life down here in the sunny south. We have the best of both worlds by splitting our year up like we do. We are truly blessed to be able to do it.
We have both been really enjoying our new hobby of being KCBS Certified BBQ Judges. We did one two weekends ago in Mobile AL, one this past weekend in Tupelo, MS, and are doing one this weekend in Hammond LA. We have met so many nice people and eaten lots of great BBQ. And we are already booked up for two weekends in May when we get back home, and are on the wait list for one more. Luckily, the contests are on Saturdays, so I will still be available to preach in our church on Sundays when I am needed. (Our pastor, Norm Tiffany, is in Bassett with various health issues, awaiting surgery.)
Guess that's all for now. I will try to do a better job of writing here more often.
Monday, November 5, 2012
Routine
FINALLY getting into a routine down here. We have been here for only a little over a week, but with all the work we had to do in getting the campers swapped out, it seems like a lot longer!
But, we finally got everything moved and put away and little glitches fixed (well, most of them...) We found a nice small computer desk for one corner, since there was no "office" area in this trailer like there was in the 5th wheel.
Now the trick is to remember where we put everything away! Since Lynn did the outside and I did the inside (as usual) we have to ask each other where things are sometimes, but eventually we will both know where everything is stored.
We are loving the new trailer (other than the few things Lynn had to fix). It has a lot more space and Lynn actually has head room in it. Of course, I feel like a midget, but that's okay. I am used to having to use a step stool for the high places. (Plus I got a good work out going up and down on the step stool for two days while I put things away!) But some of the cabinets are so high Lynn even has to use the step stool -- for the overhead ceiling vents, too. I told him now he knows how most of us feel most of the time!
By request, I will be taking some pictures of the trailer (at least of the inside) now that we have it set up and posting them on facebook.
Lynn is out fishing this morning on the State Park Pier. He is getting his license this year, so I am sure that will be part of his daily routine from now on. I did an hour and 20 minutes in the pool this morning. I finally got a chance to do that, and intend to do it every day (except Sunday -- our day of rest -- and football!) like I do at home. And I ride my bike back and forth to where the pool is (not a real long way, but every little bit helps, right?!)
We went to the Oyster Cook-Off at The Hangout this past weekend. http://www.thehangoutal.com/oyster-cook-off/ The oysters were great, as you would expect. And the music we listened to (The Banditos) was pretty good too. And a beautiful sunny 70 degree day.
We have had wonderful weather since we have been here. It was a clouded over yesterday and kept looking like it was going to rain, but we only got about 20 raindrops and done. The sky is such a clear blue down here when there are no clouds.
Lynn has started to grill now that we went grocery shopping. He made a great Beer Can Chicken (only it was a Soda Can Chicken since he didn't have any beer - gasp!) but it was fantastic. Grilling it that way makes it so moist, even the white meat. I made a pasta salad and some homemade applesauce, and Lynn also grilled some asparagus. A very tasty meal.
We, of course, have been enjoying the local seafood too and revisiting some of our favorite restaurants, but we do enjoy doing our own home cooked meals best.
Guess that's all the chatting for now.
Monday, October 29, 2012
In Alabama
As most of you already know, we made it safely to Alabama on Friday. We made the stupid decision of driving straight through with just a couple of naps on the way. Believe me, we won't make that choice again. It was just too exhausting, and there really was no reason to be down here any earlier than a two day trip would have taken. But we both like to keep going once we start driving. We will just have to make a rule that we won't do that again, no matter what.
We have been spending all the time we have been here getting our fifth wheel all cleaned out and all our stuff packed in bags and storage tubs ready to move over to our new Salem Grand Villa when it is delivered. The driver called Lynn on Saturday and told him he would be leaving Fulton, NY on Sunday (yesterday) and would probably be down here on Tuesday.
We have been reacquainting ourselves with the area (and the restaurants!) and seeing what is still here and what has gone out of business, or new businesses that have started up.
We went to church yesterday at Morgan's Chapel in Bon Secour. It was great to see all our friends there. The pastor and his wife were away on a retreat, so we didn't get to see them yet. I was happy to be singing in the choir again. They started their rehearsals for the Christmas Cantata already, but I didn't stay after yesterday because we had plans to pick up our grandson, Grant, for the afternoon. He has graduated Boot Camp in the Navy and now is stationed at Pensacola Naval Base in Pensacola FL which is only about 35 miles for where we camp, so hopefully we will get to see a lot of him this winter! Right now he is waiting for his "A" School to start -- he is in for Air Traffic Control, but the school won't start until after the holidays, so he will be here almost the whole time that we are here as well.
We spent a very nice afternoon with him. We took him on a short tour of Gulf Shores AL, stopped at the seashore -- beautiful clear blue skies with plenty of sunshine. It was a bit breezy so not a great day for walking the beach, but it's still beautiful to look at! We took him to the Shrimp Basket for lunch for some good seafood. We had such a great time reminiscing about times he came to visit us during the summer. We had lots of laughs. We are so blessed that he likes to spend time with his grandparents. Especially now that he is "all grown up."
Well, I am feeling guilty because Lynn is outside scrubbing down the camping trailer, so I better get back to scrubbing down the inside!
Our prayers are with all our NY friends who may be facing more flooding, power outages, etc. due to Hurricane Sandy. Be safe, everyone!!!
We have been spending all the time we have been here getting our fifth wheel all cleaned out and all our stuff packed in bags and storage tubs ready to move over to our new Salem Grand Villa when it is delivered. The driver called Lynn on Saturday and told him he would be leaving Fulton, NY on Sunday (yesterday) and would probably be down here on Tuesday.
We have been reacquainting ourselves with the area (and the restaurants!) and seeing what is still here and what has gone out of business, or new businesses that have started up.
We went to church yesterday at Morgan's Chapel in Bon Secour. It was great to see all our friends there. The pastor and his wife were away on a retreat, so we didn't get to see them yet. I was happy to be singing in the choir again. They started their rehearsals for the Christmas Cantata already, but I didn't stay after yesterday because we had plans to pick up our grandson, Grant, for the afternoon. He has graduated Boot Camp in the Navy and now is stationed at Pensacola Naval Base in Pensacola FL which is only about 35 miles for where we camp, so hopefully we will get to see a lot of him this winter! Right now he is waiting for his "A" School to start -- he is in for Air Traffic Control, but the school won't start until after the holidays, so he will be here almost the whole time that we are here as well.
We spent a very nice afternoon with him. We took him on a short tour of Gulf Shores AL, stopped at the seashore -- beautiful clear blue skies with plenty of sunshine. It was a bit breezy so not a great day for walking the beach, but it's still beautiful to look at! We took him to the Shrimp Basket for lunch for some good seafood. We had such a great time reminiscing about times he came to visit us during the summer. We had lots of laughs. We are so blessed that he likes to spend time with his grandparents. Especially now that he is "all grown up."
Well, I am feeling guilty because Lynn is outside scrubbing down the camping trailer, so I better get back to scrubbing down the inside!
Our prayers are with all our NY friends who may be facing more flooding, power outages, etc. due to Hurricane Sandy. Be safe, everyone!!!
Tuesday, October 9, 2012
Lots of travel lately
We have been traveling around a lot lately. Last week we took Lynn's Mom for a fall drive to see the leaves. Unfortunately, it drizzled most of the day, but the leaves were still pretty and we stopped at the Andes Hotel and had a nice lunch. It was a nice long day with lots of good conversation. We only took a couple of pictures and with the weather, I will be surprised if they come out well.
Sunday we went to Greenfield, MA for our first "gig" as KCBS Certified BBQ Judges. What fun we had! We got to meet a lot of nice people who were also judging. Quite a few others were from NYS as well. Spouses are not allowed to sit at the same table during judging, so Lynn and I both got to meet different people. The food entries were quite good. I had to judge 4 different chicken, 5 ribs, 5 pork, and 5 beef brisket. Lynn had 5 chicken, 5 ribs, 5 pork, and 4 beef brisket. I sure was full by the time we were done.
We learned a few things, though. Like to bring a plastic container so you can bring leftover samples home; and bring a wet washcloth to clean your hands (NO FINGER LICKING ALLOWED!) instead of having to use bottled water and paper towels.
Must be Lynn didn't get as full as I did, because he was (willing and) able to go to the Beer Tasting Garden afterward to sample the area microbrews. Don't worry -- I drove home!
It was a long day because we couldn't find any hotel rooms because it was also "leaf peeping" season up there, so we left home at 4 AM and got back home at 7:30 PM. The ride was really good until we got about an hour from home then we kept hitting rain pockets, but we made it okay. And as I said, we had a LOT of fun! We are definitely doing it again. As a matter of fact, we have sent in our applications for about 5 more contests in 2013.
Then today we drove out to Fulton NY to Great Outdoors RV to do our walkthrough on our new trailer http://www.greatoutdoorsrv.com/rv-info/2013-salem-grand-villa-408reds-by-forest-river which will be delivered to us in Gulf Shores AL on November 1st.
We are planning on leaving on 10/27 to get down to Gulf Shores on the 28th, get our existing 5th wheel set up on site so we can pack everything up in tubs for the transfer to the new Villa when it gets delivered. We are very excited about it!
Guess that's all for now. "Talk" to you soon!
Sunday we went to Greenfield, MA for our first "gig" as KCBS Certified BBQ Judges. What fun we had! We got to meet a lot of nice people who were also judging. Quite a few others were from NYS as well. Spouses are not allowed to sit at the same table during judging, so Lynn and I both got to meet different people. The food entries were quite good. I had to judge 4 different chicken, 5 ribs, 5 pork, and 5 beef brisket. Lynn had 5 chicken, 5 ribs, 5 pork, and 4 beef brisket. I sure was full by the time we were done.
We learned a few things, though. Like to bring a plastic container so you can bring leftover samples home; and bring a wet washcloth to clean your hands (NO FINGER LICKING ALLOWED!) instead of having to use bottled water and paper towels.
Must be Lynn didn't get as full as I did, because he was (willing and) able to go to the Beer Tasting Garden afterward to sample the area microbrews. Don't worry -- I drove home!
It was a long day because we couldn't find any hotel rooms because it was also "leaf peeping" season up there, so we left home at 4 AM and got back home at 7:30 PM. The ride was really good until we got about an hour from home then we kept hitting rain pockets, but we made it okay. And as I said, we had a LOT of fun! We are definitely doing it again. As a matter of fact, we have sent in our applications for about 5 more contests in 2013.
Then today we drove out to Fulton NY to Great Outdoors RV to do our walkthrough on our new trailer http://www.greatoutdoorsrv.com/rv-info/2013-salem-grand-villa-408reds-by-forest-river which will be delivered to us in Gulf Shores AL on November 1st.
We are planning on leaving on 10/27 to get down to Gulf Shores on the 28th, get our existing 5th wheel set up on site so we can pack everything up in tubs for the transfer to the new Villa when it gets delivered. We are very excited about it!
Guess that's all for now. "Talk" to you soon!
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