Sunday evening I delivered Brisbane to his home. His owner, my neighbor, had stopped for take out - he bought spaghetti dinners for both of us. (Talk about a nice surprise.) I think it turned out to be a good transition for the bird. Either that or he was completely confused?! He kept flying from one to the other. But it didn't take him long to remember where he belonged. Yay Brisbane!
Today I was trying to get caught up on things pushed aside from the holidays, and the bird babysitting extravaganza. You know how you get on a roll... great momentum... "nothing's gonna stop me now?" I was up and down the basement stairs to do laundry - it is THAT day! While waiting, for the machines to finish, I'm checking out possible menus for the week. The computer is humming along while I also catch up on reading blogs! Suddenly - no power! Everything in the house is off. But I'm thinking like Martha Stewart: this could be a good thing. (Not) Well I know the bill is paid up, so help! I stepped outside and there sits the power truck, replacing a thingy. (I don't know what they're called - transformer?) They're going to have me back in business in 15 minutes. If it'd been an hour I'd have taken a nap. Oh well.
Thinking of what to make that's hot, cheesy and easy? Something I might even eat cold, besides peanut butter cookies, which I made the night before. Freezer diving came up with a bag of frozen spinach. Ah-ha! No milk - no problem - I'll substitute some cottage cheese. Ooh, and I also have a third cup of cream of mushroom soup left from Saturday's meatloaf. (For some reason, if I can taste it in my mind, I know it'll taste good when made - don't ask.) About the time I got accustomed to the ambiance of all quiet - the power cames back on.
Time to move on again. Come on momentum! I know - how about a tune?
I adore spinach! And chard too! I love everything green....
ReplyDeleteMe too. I also love stuffed cabbage or grape leaves.
Deletethose other two are our national dishes :) And 'sarma' (minced meat stuffed sauerkraut leaves) is cooked for New Years Eve
DeleteLove, love sauerkraut, but I use pork loin medallions in a brown gravy that's very light in texture with the smallest amount of sweetness. I start cooking mine New Years Eve to consume New Years Day - small world.
DeleteYum, Dezmond! Are you doing a tutorial?
I'm with you two, I frequently make a chard smoothie for breakfast. Stuffed grape (vine to me) leaves are wonderful. Never had stuffed sauerkraut leaves, any sauerkraut I see is already shredded.
ReplyDeleteChard smoothie? Delightful! Post the recipe, Jo, please! Every September I go to a Greek Festival here. A lady shared her grape leaf recipe - such a treat for me!
DeleteNo real recipe Dixie, I take a cup of skim milk, a large handful of chard, whizz them in the blender, add a banana and drink. These days we find we can't roll the vine leaves successfully.
DeleteStrange about the vine leaves. I have two grape vines in my yard.
DeleteThank you very much for the recipe - banana sounds good!
How about cabbage rolls?
ReplyDeleteAnyone? Hahaha!
Glad Brisbane safe and sound...
Enjoy your evening
Cheers!
Linda :o)
I do cabbage rolls in tomato sauce; don''t have another recipe off hand. If you have a favorite, post it and I will gladly try it out(smile)
DeleteMissed Brizzy a bit in the evening when he usually cuddles(smile).
Sunds yummy and quick and easy….
ReplyDeleteOh Kate - it came out amazing - but there must be enough to feed six people. What was I thinking? It came out about 3 inches thick! Maybe I can freeze some?
DeleteNo power? I think that's a sign for you to lie back, relax and do nothing.....
ReplyDeleteShadow - love the prose over your way!
DeleteYep, if only the power had been out longer, I would have napped. No joke - transporting laundry up down basement stairs is....
Send me some of that momentum if you find it today. I need it! Have a great 2015!
ReplyDeleteWill do!
DeleteI totally get that "getting into the zone" moment. I love accomplishing things when I'm in that zone.
ReplyDeleteMe too, Michael!!
Delete