It's count down to the beach house where we will be spending several weeks. We are leaving home and dogs in capable hands as Joe, Glenda, Andy and I relax in splendor at this five level home right on the beach. Ocean in front with a private beach and inter coastal in the back. Water water everywhere. If there is a storm.... Really, it looks solid and we can't wait to get there although we are taking several days to drive down to this wonderful retreat. So prepare for pictures, and, packing has officially begun.
Before we leave we have several events. First and best is our Matt graduates from The Ohio State University this Sunday. Then the family gets dressed up and dines out at some nice restaurant late on Christmas Eve. Usually, we have a nice Christmas dinner together. After that we are gone, leaving behind three sad dogs and a 'honey do list' for the guys left to deal with the winter weather.
Today I shopped for the trip at Old World Market stocking up on good French wines, ginger snap cookies, and dried pastas. Glenda and I take some things but since Sam's Club is two miles from our house, there is not much point in dragging stuff all the way down there. I always take a crock pot though, because not all places have them and it is nice to start dinner in the crock pot and then sit on the beach all day coming in to good smells, a nice cocktail and dinner on the terrace. Ahhhh....
I made another trip to Trader Joe's and treated the guys to Joe's marinated chicken strips in basil and tomato sauce with the hash brown ovals that are beautiful to behold from that market. I also bought the strips in pesto, but we will have those another time. I bought several of their fresh meats to try. I have not bought their meat before and so to date the array has been declared to be delicious.
I stopped at Hallmark and bought two beautiful puzzles to take on the trip. Glenda is obsessive when she gets started on a puzzle. She usually gets them done. Only one wooden one given by the Little Sister of Pain defeated us both simply by opening the box!
Johnna, David's wife, is flying in today for a few days with her sister. So we will have them over for a meal and then on Sunday it's my birthday dinner and a movie. We may see Life of Pi at the Fork theater, unless another movie pops up to catch our interest.
The car has been readied for the trip with the wireless ear phones checked so that Glenda and Joe can watch movies on the way if they get bored with the scenery. I gather a library for each person...magazines for Glenda and books for Joe, Andy and me. I am into Karen White all of a sudden. I've read six of her books so far and find them interesting and easy--hardly any hacking of bodies. I just finished Baldacci's new book, The Innocent and it is as good as Absolute Power. He goes off track now and then with his writing, like Lee Child who has completely derailed after seventeen books. Maybe that's all he has in him and they were good, really good, until the latest two.
Don't forget to look at Recipe Girl's blog...here's an example of goodness:
Before we leave we have several events. First and best is our Matt graduates from The Ohio State University this Sunday. Then the family gets dressed up and dines out at some nice restaurant late on Christmas Eve. Usually, we have a nice Christmas dinner together. After that we are gone, leaving behind three sad dogs and a 'honey do list' for the guys left to deal with the winter weather.
Today I shopped for the trip at Old World Market stocking up on good French wines, ginger snap cookies, and dried pastas. Glenda and I take some things but since Sam's Club is two miles from our house, there is not much point in dragging stuff all the way down there. I always take a crock pot though, because not all places have them and it is nice to start dinner in the crock pot and then sit on the beach all day coming in to good smells, a nice cocktail and dinner on the terrace. Ahhhh....
I made another trip to Trader Joe's and treated the guys to Joe's marinated chicken strips in basil and tomato sauce with the hash brown ovals that are beautiful to behold from that market. I also bought the strips in pesto, but we will have those another time. I bought several of their fresh meats to try. I have not bought their meat before and so to date the array has been declared to be delicious.
I stopped at Hallmark and bought two beautiful puzzles to take on the trip. Glenda is obsessive when she gets started on a puzzle. She usually gets them done. Only one wooden one given by the Little Sister of Pain defeated us both simply by opening the box!
Johnna, David's wife, is flying in today for a few days with her sister. So we will have them over for a meal and then on Sunday it's my birthday dinner and a movie. We may see Life of Pi at the Fork theater, unless another movie pops up to catch our interest.
The car has been readied for the trip with the wireless ear phones checked so that Glenda and Joe can watch movies on the way if they get bored with the scenery. I gather a library for each person...magazines for Glenda and books for Joe, Andy and me. I am into Karen White all of a sudden. I've read six of her books so far and find them interesting and easy--hardly any hacking of bodies. I just finished Baldacci's new book, The Innocent and it is as good as Absolute Power. He goes off track now and then with his writing, like Lee Child who has completely derailed after seventeen books. Maybe that's all he has in him and they were good, really good, until the latest two.
Don't forget to look at Recipe Girl's blog...here's an example of goodness:
Apple Pie Bars
Yield: 4 dozen bars
Prep Time: 50 min
Cook Time: 60 min
These bars freeze well- try putting them in individual zip bags for impromptu snacks or as an easy addition to your child's lunch box.
Ingredients:
CRUST:
1 1/2 cups unsalted butter, at room temperature
3/4 cup granulated white sugar
3 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
FILLING:
6 Tablespoons unsalted butter, thinly sliced
1/2 cup light brown sugar
6 pounds (about 12) Granny Smith apples , peeled, cored & thinly sliced
1 Tablespoon cinnamon
1/4 teaspoon nutmeg, freshly grated (preferred)
1/2 cup water, as necessary
TOPPING:
3 cups quick cooking oats
2 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups unsalted butter, cut into 1/2-inch cubes and chilled
1 1/2 cups unsalted butter, at room temperature
3/4 cup granulated white sugar
3 cups all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
FILLING:
6 Tablespoons unsalted butter, thinly sliced
1/2 cup light brown sugar
6 pounds (about 12) Granny Smith apples , peeled, cored & thinly sliced
1 Tablespoon cinnamon
1/4 teaspoon nutmeg, freshly grated (preferred)
1/2 cup water, as necessary
TOPPING:
3 cups quick cooking oats
2 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/4 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups unsalted butter, cut into 1/2-inch cubes and chilled
Directions:
1. Prepare the crust: Preheat the oven to 375°. Line a 12-by-17-inch rimmed baking sheet or jelly roll pan with parchment paper. With an electric mixer, beat the butter with the sugar at medium speed until light and fluffy, about 2 minutes. At low speed, beat in the flour, spices and salt until a soft dough forms. Press the dough over the bottom of the prepared pan and 1/2 inch up the side in an even layer. Bake in the center of the oven for about 15 minutes, or until the crust is golden and set. Let cool on a rack.
2. Meanwhile, prepare the filling: In a very large, deep skillet melt the butter with the brown sugar. (If you don't have a large skillet, divide between 2 skillets). Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and add up to 1/2 cup of water to the pan to prevent scorching. Let cool.
3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. Press the mixture into clumps.
4. Assemble the bars: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden; rotate the pan halfway through baking, and keep an eye on it to make sure the top isn't getting too browned. Let cool completely on a rack before cutting into 2-inch bars.
2. Meanwhile, prepare the filling: In a very large, deep skillet melt the butter with the brown sugar. (If you don't have a large skillet, divide between 2 skillets). Add the apples to the skillet and cook over high heat, stirring occasionally, until softened, about 10 minutes. Stir in cinnamon and nutmeg. Cook until the apples are caramelized and very tender and the liquid is evaporated, about 10 minutes longer; scrape up any bits stuck to the bottom of the skillet and add up to 1/2 cup of water to the pan to prevent scorching. Let cool.
3. Prepare the topping: In a large bowl, mix the oats with the flour, light brown sugar, cinnamon, baking soda and salt. Using fingers (wash your hands and take off your rings first!), squeeze the butter into the oats & sugar and crumble together until the mixture resembles coarse meal. Press the mixture into clumps.
4. Assemble the bars: Spread the apple filling over the crust. Scatter the crumbs on top, pressing them lightly into an even layer. Bake in the center of the oven for 50 to 60 minutes, or until the topping is golden; rotate the pan halfway through baking, and keep an eye on it to make sure the top isn't getting too browned. Let cool completely on a rack before cutting into 2-inch bars.
