Grilled Cobb Salad and Crack

So, the other night my husband comes home from work with something cradled under his arm.  I couldn't quite see it because his jacket was draped over the mystery container.  He removed his jacket and there it was...CRACK!!  I said to him, "Are you kidding me!!!  Why did you bring crack into this house??!!"

It's been a couple of years since I walked into a Trader Joe's...for a very good reason.  I cannot resist their Crispy Crunch (Crack) Chocolate Chip Cookies or any of their other naughty delicacies.  I have no doubt that I could put away every single one of those cookies in one sitting, sprawled out on the couch with my favorite throw blanket, while watching Eat Pray Love, my latest movie addiction..and I'm not exaggerating here!  I told my husband he better hide them from me, or it's going to be ugly!

I'll just leave it at that....

This salad is the perfect meal if you have also been guilty in overindulging.  This is your go-to salad when you are needing to use up some "here and there" items in the refrigerator.  The traditional Cobb Salad is made with blue cheese salad dressing, but I really like a creamy Italian dressing, which (my "fancy" version) is no more than equal parts prepared Newman's Own Family Recipe Italian salad dressing and Hidden Valley Ranch salad dressing, whisked together...fancy, right?!

Grilled Cobb Salad
Makes 4 Dinner Size Servings

1 head romaine lettuce, washed, and chopped
4 boneless, skinless chicken breasts, grilled and diced
6 slices Applewood smoked bacon, cooked and crumbled
2 hard boiled eggs, peeled and chopped
1 avocado, peeled and chopped
2 Roma tomatoes, chopped
4 ounces Gorgonzola cheese crumbles
1/2 cup prepared Italian salad dressing
1/2 cup prepared ranch salad dressing
Asiago croutons

Combine the first seven salad ingredients in a large bowl.  Toss with the two salad dressings.  Plate the dressed salad on four dinner plates and finish with the Asiago croutons.

If you are still hungry after this amazing salad, you can have Chocolate Chip Crack for dessert too. Enjoy!

One Year Ago: Roasted Red Pepper Soup
Two Years Ago: Pork Wellington

Ribdemption and BLT Macaroni Salad

If you have followed this blog, you may remember my brother-in-law's visit a couple years ago and our "Priceless" dinner that we experienced, as indicated in my blog post and photo below.

Well I am very happy and proud to report that during his most recent visit with us a couple weeks ago, we had a very successful bbq night and "Ribdemption".

Perhaps it was our new rib recipe from Traeger or the fact that I kept my husband and his brother more focused this time and stay on point with the various steps to smoking these beauties.

Whatever the case may be, they were beyond amazing and one of the best dinners we have ever had. I tried out a new side dish with our BLT Macaroni Salad.  It was devoured by all and definitely a keeper for any future BBQ or pot luck!!

BLT Macaroni Salad

1 (16 oz) package macaroni, cooked according to directions, rinsed and cooled
1-1/4 cup celery, diced
5 green onions, finely chopped
2 large tomatoes, diced
1-1/4 cup Best Foods Olive Oil Mayonnaise
5 tsp. white vinegar
1/4 tsp. salt
1/8 tsp. black pepper
1 (4 ounce) container blue cheese crumbles
1 pound bacon, cooked crisp and crumbled

In a large bowl, combine the cooked macaroni, celery, onions, tomatoes and blue cheese.  In a separate bowl, combine and whisk the remaining ingredients (except bacon).  Pour over macaroni mixture, tossing to coat well.  Cover and chill for at least 2 hours.  Just before serving, sprinkle with bacon crumbles.

Evidence of my brother-in-law's visit...he has impeccable tastes in wines!

One Year Ago: Spaetzle with Gruyere and Carmelized Onion
Two Years Ago:  Greek Salsa Chicken

Asian Shrimp Salad, Age Spots and Angeline Wine

Could someone out there please clarify and explain to me the meaning and purpose of age spots?!  I haven't even hit my half century milestone birthday age yet and I am starting to look like a Dalmatian with all my age spots.  Since I wake up with sore, achy muscles every morning, cannot remember what I did last week and continue my battle with "silver highlights" in my hair, I'm pretty sure that I don't need reminded of my age by those obtrusive spots arriving on my body every other week.

A few years ago I noticed a spot on my chest, since I wear a lot of v-neck style shirts.  I was concerned that it may be skin cancer so I proceeded to my dermatologist in California.  He took a three second look at it and said so matter of fact, "Oh, it's just an age spot".  WHAT???!!  Well, in my vain manner, I asked him to freeze it off...I mean really, I wasn't even 45 years old yet and that just would not do.  

So, he proceeded with my request and got a little overzealous with the dry ice and froze a little too deep of skin layers.  So, now instead of a dark spot in the middle of my chest, I now have a white spot.  See what that vanity got me - nothing!  Lesson learned...don't try to alter mother nature, you'll never win - just deal with it.

To take my mind off my spotty self, I came up with this salad from three other spinach-shrimp style salads I came across, plus added in some refrigerator items that needed used up.  It was so unbelievable, the girls inhaled the shrimp and asked for seconds.  The infused shrimp tasted like we were sitting at Benihana's grill table, they were that authentic. Yummy!!

Paired our pear accented salad (no pun intended)
with Angeline Pinot Noir wine.

Asian Shrimp and Spinach Salad
(Serves 4 as a dinner entree)

Dressing:
1/4 cup olive oil
1 small shallot, finely chopped
2 Tbl. red wine vinegar
2 Tbl. rice wine vinegar
2 Tbl. fresh orange juice
1 Tbl. soy sauce
1/2 tsp. grated peeled fresh ginger
1 Tbl. Dijon mustard
1 Tbl. honey
1/8 tsp. crushed red pepper
Salt and Pepper to taste

Shrimp:
2 pounds large shrimp, peeled, deveined and tails off
1/4 cup soy sauce
2 limes, juiced
2 tsp. honey
3 cloves garlic, minced
1/4 cup olive oil
1 tsp. grated peeled fresh ginger
1/2 tsp. ground cumin
1/4 tsp. salt
1/4 tsp. black pepper

Salad:
6 slices bacon, cooked and chopped
8 cups baby spinach
1 pear, peeled and diced
1/2 cup dry roasted peanuts, salted

For the shrimp, in a large bowl whisk the soy sauce, lime juice, honey, garlic, olive oil, ginger, cumin, salt and pepper.  Add the shrimp to the marinade, toss to coat, cover bowl with plastic wrap and let refrigerate for at least 20 minutes.

While the shrimp is marinating, cook and dice the bacon, wash baby spinach leaves and dice the pear (sprinkle a little lemon juice on pear to keep from turning brown).

Prepare the salad dressing by whisking all the salad dressing ingredients together in a small bowl and set aside.

Heat the grill to high.  Remove shrimp from the marinade.  Skewer and grill for 2 to 3 minutes per side, until just cooked through. Remove from skewers, cover and keep warm.

Toss the spinach to coat with some of the salad dressing and place in the center of your individual serving plates.  Arrange the bacon, pears, and shrimp around spinach and spoon more of the dressing all over.  Scatter the peanuts over the salad.

Enjoy!

Lemon Orzo Shrimp and Asparagus

My husband saved this tulip's life in our yard
and brought it in before the latest snowstorm.

There is a saying, "April showers bring May flowers".  Well, what then does it bring when it is April snow blizzard?  I will tell you, it brings a cranky mom and wife!

I have been so eager to eat outside again on our patio, bring out the lounging furniture and enjoy a nice happy hour watching the sunset. We had a little teazer with record sunshine, grass was getting green and tulips appeared in our yard again...and then it hit!  Snow, snow, snow.  Luckily, the sun came right back out and melted it all off quickly enough.

In my effort to wish spring and summer back, I made this shrimp and asparagus dish, which was very light, yet filling...and refreshing but also warmed our cold bones.

Lemon Orzo Shrimp and Asparagus

4 slices bacon, cooked and chopped
2 cups (plus 1/4 cup) chicken broth
1 pound peeled, deveined raw shrimp, thawed - tails off
juice from 1 lemon and its zest
3 cloves garlic, minced
1/4 cup olive oil
salt, to taste
pepper, to taste
1/2 lb. fresh asparagus
1-1/2 cup dry orzo pasta
2 cups water
1/2 cup freshly grated Parmesan cheese

For the dressing: mix the lemon zest, lemon juice, garlic, salt and pepper in a medium bowl.
Add olive oil and whisk.  Set aside.

(Here is a new way I learned to make asparagus on Pinterest) For the asparagus:  cut the ends off and lay the asparagus stalks in a baking dish, 8 x 8 (preferably Pyrex).  Pour boiling water over the asparagus (just enough to cover it), cover dish with plastic wrap and let sit until the water is warm to the touch.  Drain water and cut into 2 inch pieces.

In a medium pot, add water and 2 cups of chicken broth.  Bring to a boil and add the orzo.  Cook to package directions, approximately 10 minutes.

While the orzo is boiling, saute the shrimp in butter with salt and pepper in a non-stick skillet on medium-high heat, for approximately 2 minutes, on each side until they are pink and opaque.

When shrimp is done cooking, deglaze pan with the remaining 1/4 cup chicken broth.  Drain orzo well and add to the shrimp.   Add chopped asparagus to shrimp/orzo pan and mix well.  Off the heat add the lemon/oil dressing and Parmesan cheese to the shrimp mixture and stir.  Plate and top with chopped bacon.

One Year Ago:  Pizzette and Soup

24 Hour Salad (And To Departure)

Well, it's been just about 24 hours since we had to say "good-bye" to my mom and niece.  We had five action packed and tourist filled days with them, complete with pottery painting, gourmet cupcakes, butterflies and many, many laughs.

 It is always sad to make the airport departure farewells and we miss them so much already.

Cute as a button!

For our Sunday night family dinner before they left, we made my mom's favorite grilled Tri Tip steak, mustard roasted baby red potatoes and this 24 hour salad.  Perfect ending to a perfect visit with family.

24 Hour Salad

1 head iceberg lettuce, washed and chopped
1/2 cup diced celery
1/2 cup diced red pepper
1/4 cup diced red onion
1 cup frozen baby peas
2 Tbl. granulated sugar
2 cups mayonnaise (I like Best Foods Olive Oil mayonnaise)
1-1/2 cup shredded cheddar cheese
6 slices cooked bacon, chopped

In a large trifle or tall clear glass dish, layer ingredients (from bottom to top), lettuce, celery, red pepper, red onion, baby peas, sugar, mayonnaise (spread evenly over peas), cheddar cheese and finish off with chopped bacon.

Cover dish tightly with plastic wrap.  Refrigerate 24 hours before serving.

Everyone loves Angus!!

One Year Ago:  Chili Cheese Egg Bake

Antipasto Salad with Bacon Wrapped Artichoke Hearts

It is no secret that my husband is a love of salads (all the men in his family must have salads at their dinner).  When we still lived in California, every time there was a family event, the sister-in-laws would all volunteer to bring anything but the big salad.  The guys don't want any typical green garden salad...it's got to be fancy, exotic and no less than fifteen ingredients.  They are all aficionados in salad recipes. Hence, the reason all us girls dreaded having salad duty.

Ladies, if you need a "Honey Do" list completed,
make these for your man!

I have learned through my years of marriage, if I add artichoke hearts and kalamata olives to a dish, I can pretty much win the wife award for that day...and if I also add bacon to it...he's putty in my hands.

We have always been huge fans of the antipasto salad.  Since most antipastos have marinated artichoke hearts in them, I thought it would be fun to take it further and wrap them in bacon.  If I am going to this much work for "the big salad", I might as well benefit from the finished product also.

Oh my gosh, this salad was unbelievable!!  The crisp bacon added the perfect crunch and the marinated artichoke hearts were a great flavor addition layer.

Antipasto Salad with Bacon Wrapped Artichoke Hearts

** Portions will vary, based upon how many people you are serving.
This can be a side salad or a main entree for dinner.

4 slices bacon, cut in half, widthwise
(1) 12 oz. jar marinated artichoke hearts (you will need 8 artichoke hearts)
Romaine Lettuce, cut into bite size pieces
Salami, cut into bite size pieces
Ham, cut into bite size pieces
Mortadella, cut into bite size pieces
Pepperoni, cut into bite size pieces
Kalamata Olives, cut in half
Button Mushrooms, sliced
Red Bell Peppers, cut into bite size pieces
Roma Tomatoes, diced
Pepperoncini, served whole (on the side)
Feta Cheese, crumbled
Newman's Own Family Recipe Italian Salad Dressing (or your favorite)

Make bacon wrapped artichoke hearts, (as listed below).  While the artichokes are baking, in a large bowl, toss the lettuce, salami, ham, mortadella, pepperoni, kalamato olives, button mushrooms, red bell peppers, roma tomatoes and feta cheese with the italian salad dressing.  Plate each salad.  Serve the baked bacon wrapped artichoke hearts on top of your salad.

Bacon Wrapped Artichoke Hearts 

Preheat the oven to 425 degrees F.

Line a baking sheet with aluminum foil.  Spray with non-stick baking spray.

Wrap each artichoke heart with half a slice of bacon. 

Place on the baking sheet and bake in oven for 12 to 15 minutes 

(turn over half way through the baking time).  Bake until lightly browned.

Fall's Cobb Salad

If you have been following this blog for awhile, you know how much I "love Tuesdays"...not really. Yesterday was no exception either.  What is it about Tuesdays and the mayhem that follows me on this one particular day?

Poor Angus even had a bad day.

It started off at 5 am when my husband was frantically looking for towels and he grabbed the shop vac out of the garage.  My eyes were barely open and I knew nothing good had happened.  I wanted to crawl back under my covers and hide from whatever mess was lurking out there for us to clean up.

My Theo has been having tummy troubles (most likely eating the bad crab apples that have taken over our yard as of late.  He couldn't wait for us to let him outside and I won't describe what was at the door...such a lovely aroma before my first cup of coffee.

Fast forward to a crazy, busy day complete with a migraine headache and incorporating taking the area rug to the laundromat from the morning mess and playing twins taxi in the early evening.  I was so frazzled, I resorted to take out Chinese for dinner, which if you know me, is definitely not like me.  Good thing there weren't many dishes, because "I" get hit with a homework assignment.

My younger daughter had diligently done lengthy research and typed up her report earlier in the week, as directed (or so she thought).  She was to put it into a newspaper type format, which I thought looked great, since she didn't even have a newspaper to refer to and it was just the rough draft.  Well, for the final draft, it needed to be an exact typical newspaper layout, complete with the columns, line spacing and font line up.  I have said it once before and I will say it again...as much controversy that comes from the internet, it really does come in handy sometimes.  Bless Google and their online templates, which saved us once again. Unfortunately, we didn't finish until midnight last night, which meant very little sleep and ask my husband, I am not the most pleasant person when it comes to sleep deprivation.

The good news of the week is my husband and I made a new friend and his name is Josh.  Josh Cellars has an incredible array of wines that are not only very affordable, but also beautiful taste.  I typically have not been a Cabernet fan in the past, but Josh has changed my outlook.  I also love Josh Cellars' philosophy of giving back and their philanthropic community support.  This Cab goes wonderfully with our new favorite Fall Cobb Salad.  I think I will be inviting my new friend for dinner tonight (if there's no more surprise homework).

Fall's Cobb Salad

2 cooked chicken breasts, boneless, skinless, and diced

4 slices cooked bacon, cut in small pieces

2 large hard boiled eggs, peeled and diced

5 cups romaine lettuce, cut in bite size pieces

1 pear, peeled and diced

1/3 cup Craisins (dried sweetened cranberries)

1/2 cup smoked Gouda cheese, diced

Honey Mustard Dressing (your favorite brand) or your own homemade version

To assemble the salad, plate with a layer of the romaine lettuce at bottom of serving plate or bowl. Add remaining salad ingredients and drizzle with your favorite Honey Mustard dressing.

Can be served as a meal for 2 people, or a hearty side salad for guests with a nice butternut squash soup.

One Year Ago: Chicken Tortilla Soup

BLT Sandwiches and Nana Tomatoes

For throwdown Thursday, I became very reminiscent of my mom's BLT sandwiches when I was growing up.  I remember vividly the aroma of bacon being fried in her stainless steel GE electric skillet (that weighed more than our dog) while toasting the white sandwich bread for the BLT dinners some nights.  I loved her sandwiches and she always served them up with a bowl of chicken noodle soup.

Fast forward in time, when I met my husband he taught me his mom's famous "Nana Tomatoes" that she made often for their family and they have become a staple at our house also.  They are so easy, versatile and have incredible flavor.

The other night we made them and I wondered how they would taste in a BLT, instead of just plain sliced tomatoes.  Oh dear Heaven!  Now maybe I was just really hungry that night, but that was the most delicious sandwich I enjoyed in a long time.  The marinated tomatoes, butter lettuce and  lightly toasted sourdough bread raised the retro sandwich to a different level.  One of my girls tried a bite of my sandwich.  Not only did she steal the other half my sandwich, she also proceeded to make another one for herself.  

If you're feeling nostalgic,
give this one a try.

Nana Tomatoes 

Inspired by Nana (Jan)

1 cup Best Foods Olive Oil Mayonnaise (or your favorite brand)

1 cup Newman's Own Family Recipe Italian Dressing (or your favorite brand)

3-4 beefsteak or heirloom tomatoes

pinch of salt

pinch of pepper

* Proportions/measurements can be adjusted based on how many people and use of tomatoes.

In a deep dish plate or glass pie pan, whisk the mayonnaise and Italian dressing, salt and pepper together until blended well.  Slice the tomatoes and submerge in the dressing mixture.  Cover and refrigerate for about an hour.

Serve the tomatoes as a side dish with
 your favorite beef, chicken or pork meal.

Even better though...serve them as part of your BLT sandwich,
it is devine!!

One Year Ago: Chicken Tortilla Soup

Spinach, Chicken, Bacon Pizza...Back To School Shopping

 "It's The Most Wonderful Time Of The Year"...I love it when I hear the Staples t.v. commercial with Andy Williams singing this tune in the background.  Yes, it has arrived once again!!

A beautiful sign nearing end of summer in our backyard.

Well, once again, I walked our 17 mile adventure at Flatiron Crossing Mall with my girls for our annual back-to-school adventure.  All the major places of interest were hit...Hollister, American Eagle, H&M, Forever 21, Kohl's, Sports Authority, BC Surf and Sport and of course Office Depot (well the last one wasn't very popular, but necessary).

All in all, a very successful day and happy to report we got it all wrapped up in one day.

The fruits of our labor and the "fruit of the vine" for mommy!!

After a very long and traffic packed day I needed simple, easy and satisfying dinner.  It was not South Beach friendly but I didn't care I had definitely walked off the calories this day and deserved a little indulgence.

Spinach, Chicken and Bacon Pizza

Boboli Ready Made 12" Pizza Thin Crust
10 oz. container Buitoni Alfredo Sauce (in refrigerator deli section) - I only use about 1/2 of the container.
(1) cooked chicken breast, diced
(5) slices cooked bacon, crumbled
1 small jar, marinated artichoke hearts, sliced
(1) handful fresh spinach leaves
1/2 cup freshly grated Parmesan cheese
1 Tablespoon Italian blend seasoning mix

Preheat oven to 425 degrees.

Put pizza crust on a pizza stone (or cookie sheet).  Spread alfredo sauce all over pizza crust.  Layer pizza toppings starting with spinach, chicken, bacon, artichoke hearts and top with Parmesan cheese.  Finish with sprinkling Italian seasoning all over pizza.

Bake approximately 12 minutes (check after 10 minutes, depending on your oven).  Continue baking until crust is golden brown and cheese has melted and bubbly.  Let set about 5 minutes before cutting.

Enjoy this luscious pizza with a
 chilled Chateau St. Michelle Chardonnay.

One Year Ago:  Flat Iron Steak Salad

Green Eggs and Ham - "Angus The Ham"

We take the boys to their spa for a shampoo, rinse and blow dry every 2 weeks at our favorite self-serve dog spa, Paws 2 Groom.

They have the best set up there for a DIY dog treatment area.  All the shampoo, combing/brushing accessories and dryers at your fingertips.  Spa day is by far Angus' favorite day every month.  He loves all the warm bath water and personal attention he gets for that hour.

There's King Arthur...and then there's "King Angus".

When blow dry comes, he gets up on his "throne", crosses his feet and gets this look on his face that says, "Serve me now, you peasant".  He loves to ham it up and work the room like he is actual royalty.  He walks out of there thinking he is pretty special and struts his newly clean coat.

In honor of St. Patrick's Day and my dog "The Ham", I couldn't resist by making Green Eggs and Ham (bacon in this case - that counts doesn't it??) for the first time in my life.

Heather and Matt came over for the festive dinner and I made this version of deviled eggs for our appetizer. Nothing difficult, just added green flood coloring to the deviled egg mix and topped it with a small piece of crisp bacon.  My husband and kids looked at the creation, looked at me and shook their head.  I blamed it on the blog...said I needed something fun to post.  They ate it and loved them!

We also had fun with making the secret recipe for a Shamrock Shake - delish!!!  My daugher perfectly got the taste of the original shake.

Since we didn't have enough green going around I also made a batch of cookies for the girls this week, green mini M&M's and mini chocolate chips.

Grilled Shrimp and Girls Bump, Set, Spike

The day had finally come upon us...first competitive volleyball tournament of the 2014 season.  The girls were like giddy little kids, not able contain their excitement.

Luckily we had the late start that day, so I had some quite (and shopping time) in the morning.  I caught a few food television episodes and quiet coffee time with the boys while they "kibbled" after their breakfast.

Then it was off to Real Deals across town with one of my girls' friend's mom.  She shared the tip with me on this darling place and we were finally able to set a mom shopping date for the morning.

"Real Deals" - Really Great Shopping!

They have amazing prices and the best candles, clocks and culinary ware, oh my!!!

Well after quick shopping and prepping for the road trip and tournament, off we went.....

The twins teaming up.

One of the recipes I watched in the morning was from Bobby Flay's Barbeque Addiction.  He made the grilled shrimp as an appetizer, but I thought it would make a great dinner dish, just changing it up a bit and adding a pasta side of creamy angel hair.

Grilled Shrimp with Bacon, Tomato and Scallion Vinaigrette
Courtesy of Bobby Flay

• 8 ounces slab bacon, rind removed, cut into large dice
• 2 tablespoons canola oil, plus more for brushing
• 6 plum tomatoes, cored and diced
• Kosher salt and freshly ground black pepper
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons red wine vinegar
• 2 teaspoons chopped fresh thyme
• 3 green onions, green and pale green parts, thinly sliced
• 16 large shrimp, peeled and deveined, heads off

Put the bacon in a cast-iron skillet over medium heat and cook, stirring occasionally, until the bacon is crisp and the fat is rendered.
When the bacon is just about done, heat the canola oil in a nonreactive skillet over medium-high heat. Add the tomatoes and salt and pepper and cook, stirring, just until slightly softened. Using a slotted spoon, transfer the bacon to the skillet with the tomatoes and add the cilantro, vinegar, thyme and green onions. Cook, stirring, until heated through, about 5 minutes. Set aside; keep warm.
Heat a charcoal or gas grill to high for direct grilling.
Brush the shrimp with canola oil and sprinkle with salt and pepper. Using two skewers at a time, thread four shrimp on the skewers near the tail and head ends--this makes it easier to flip the shrimp on the grill. Grill until slightly charred and cooked through, about 2 minutes per side.
Remove the shrimp from the skewers and top with the warm vinaigrette.

Paired with Meiomi Pinot Noir

A Comfort Food Morning

If you have never heard of Longmont, Colorado....I am quite certain after these past 72 hours, you have definitely heard of it by now.  The Front Range and most of Northern Colorado has witnessed immeasurable devastation by terrifying rains, floods and mud slides from Fort Collins all the way to Colorado Springs.

It all started on Wednesday morning on September 11th.  I work in Boulder and we were seeing the typical rains, but this time it felt different and it was not letting up.  The roof in my office was starting to leak and there were no signs of clear sky anywhere.

The next day at 4:30 in the morning, the school district notified everyone that school would be closed due to excessive rains and immediate flood warnings.  I went ahead on to Boulder just to make sure our offices were okay and to get our computers out before the inevitable storm.  As I came into the city limits the mud slides in neighborhoods had already begun.  After a couple hours at work, we were hearing another 7 inches would be coming down - time to head back home before it was too late.

Zweck's Farm around the corner from our house - this is how we usually see it.

As I came off the highway on to the main road that goes to our house I could see the flashing lights...not a good sign.  I saw some water on the road, but had no idea what was about to take place. I quickly took the detour to the next main road.  Again, more lights, but I was just barely able to get through before they closed that road down also.  I looked over and saw the St. Vrain "Creek", now look like whitewater rapids and at street level, ready to make the jump across the main road.

Zweck's (the same farm as above) on Thursday afternoon, September 12th.

When I returned home our cell phones and television were in constant EAS (Emergency Alert System) mode and warnings were going off every hour regarding flash flood watch.  The early afternoon dark skies and rains came around.  We started to hear the fire trucks and police sirens whirling all around us and getting louder.  They were coming from every direction and then we started seeing them drive through our neighborhood one after the other.

The quiet little "creek"  running through our neighborhood is now 10 feet in depth.

We put on our rain gear and walked down the street to see what was happening.  I had remembered about the small creek that runs through there and immediately thought perhaps someone got caught in the ever increasing water and was being rescued, you know in your heart at that point something terrible had just happened...I prayed that a child was not hurt.

When we came upon the adjoining neighborhood we had no idea what had just happened.  We walked up to the area that had been completely taken over by once  a creek, now a 1 mile wide raging river.  All the streets were covered in water up to the top of garage doors of every house.  Residents were running as fast as they could to get out with their families, pets and whatever they could immediately grab... they had no warning whatsoever. There were 3 fire engines, divers, boats, sheriff and local police department units surrounding the area.

The amazing rescue teams in our neighborhood and the flooded streets.

The sky was dark, rain was engulfing everyone and I stood there in shock of the devastation we witnessed.  We saw rescuers in boats and divers looking for people in need.  Just then the loudest horn I have ever heard went off. At that moment I see a large fire engine pulling out from a house half way engulfed in the moving water.  This engine had just rescued a woman, her children and dog.  They pulled them out in the most amazing rescue I have every seen.  In your lifetime, you see these "Hollywood rescues" on t.v. shows and in movies, but you are never prepared to see the real thing happening before your eyes.  I have all the utmost respect for these natural disaster survivors and the emergency crews that save lives everyday.

We returned home in our soaked clothes and no electricity.  By this time, our girls are starting to panic a little.  We went into emergency preparedness: candles, flashlights, pack overnight clothes, snacks, drinks, and getting the truck ready in the event we had to evacuate.  All we could do at this point was wait it out and be as best prepared as possible.  A few hours passed and power came back on in the house.  The rains never let up that night, but thank God we were high enough that the water stayed away.

My guardian Theo, looking out for more emergency units this morning.

Today is much quieter, although it is a beautifully sunny morning we have heard emergency flood alerts and the forecast is more rain tomorrow.  The city is still divided in half by the river, but it is slowly starting to recede.  Now the ever daunting task of debris clean-up begins.  This whole experience certainly puts a person's life in perspective.  Only God knows what tomorrow will bring, but for now I knew my family and I could use a comforting breakfast to calm the nerves of the past few days.

I made a coffee cake, husband cooked the bacon to perfection and my daughter made her always flawless and fluffy scrambled eggs.  We enjoyed it with our orange juice in freezer chilled glasses and just took in the beginnings of a sunny and tranquil day.  It was not a fancy breakfast or fit for the cover of a foody magazine, but for now it certainly hit the spot.

Streusel Coffee Cake
Cake:
2 Cups Original Bisquick Mix
2/3 Cup Milk
1/4 Cup Sour Cream
1 tsp. Vanilla
2 Tbl. Granulated Sugar
1 Egg

Streusel:
1/3 Cup Original Bisquick Mix
1/3 Cup Packed Brown Sugar
1/2 tsp. Ground Cinnamon
2 Tbl. Butter (room temperature)

Heat oven to 375 degrees.  Grease a 9-inch round pan.  Make streusel and set aside.

Stir remaining ingredients until blended.  Spread in pan.  Sprinkle with streusel.

Bake 18 - 22 minutes or until golden brown.

Enjoy with melted butter drizzled on top to soak in each slice.


Count your blessings each and every day....