Five Star Staycation Breakfast

When we lived in Southern California, we worked for years on our backyard and in the end it was affectionately known as "the resort".  We put in a pool, spa, waterfall, putting green, stone bbq island and had lots of dining and casual seating.  It was definitely our summer staycation resort area that we enjoyed with our families and our girls grew up in.

Now that we are here in Colorado, we are continuing our goal for a new resort, which is coming along very nicely and making incredible progress each week.  Since everyone is home and many vacations have been cancelled until who knows when, I am striving to make every weekend my staycation destination the best it can be.

We have been very blessed to visit Kailua-Kona on the "Big Island", Hawaii Island, Hawaii on many occasions and it truly is my utopia.  I absolutely love this island and everything it offers.  On our first trip there, I was able to check off a line on my bucket list...to swim with dolphins at Hilton Waikoloa Village.  

My husband took the girls for the day and I got to have a mommy afternoon to myself with these beautiful beings.  Since everyone was paired together, I was the lone tourist and ultimately received the greatest experience ever!  They pulled me aside and asked if I would be interested in working with their newest dolphin "baby" so she could get used to people.  Are you kidding?!?!  YES!  Thanks be to God for this once in a lifetime moment.  I keep this collage in my home office and love looking back at it while it gives me such wonderful memories in paradise.

One of my other favorite places on the big island is Paniolo Country Inn. Can I just say I have never had such an amazing pancake and look forward to the beautiful drive through the hills and ranches just to have their breakfasts.

This leads me to a very important current issue.  I have known my husband 27 years and my daughters are 21 years old.  After being quarantined together for the past 5 weeks, I realized I am living with complete strangers!  I don't know who these people are?

During last weekend's resort breakfast, I learned that we like our pancakes made completely different!  I like mine small in diameter, fluffier and I give the griddle a quick swipe of butter so that my pancake has just a hint of a crispness to them.  The strangers I have been living with all these years like theirs very wide and thin.  I seriously feel like I am in The Twilight Zone some days.

In addition to my five star pancake breakfast, I decided to splurge with some mimosas this weekend as well...why not, I'm on a staycation, right?  Well, one mimosa turned into three...oops!  Needless to say, not much work on the backyard resort happened from me that day.

I have also been trying to be a better friend and family member by checking in with friends and family on a regular schedule.  This past week I was so happy to have lunch with one friend in Alaska, and brunch with another friend, also in Alaska.

Thanks to all this incredible technology it is so fun to catch up with everyone and see their wonderful faces at the same time.  Even when all of this craziness calms down, which I know it will, I truly want to try to keep up this communication with everyone. 

May you all continue to be healthy and keep your sparkle shining...Cheers!

Inspired by Paniolo Country Inn in Waimea, Hawaii 

Macadamia Nut Pancakes

Your favorite pancake mix recipe

8 ounce bag roasted and salted macadamia nuts, chopped (medium to fine)

coconut syrup

Add half of the chopped macadamia nuts to your pancake mixture.  Make pancakes to your liking.

Add butter, syrup and top with a sprinkle of more macadamia nuts.

Enjoy with cut fruit salad of (apples, pineapple, and oranges), and prepared Johnsonville's Apple Chicken Sausage Links.

Strawberry-Lemonade Mimosa

Simply Lemonade with Strawberry

Your favorite Prosecco or Champagne

Fill champagne flute 3/4 with Strawberry-Lemonade and fill the rest with Prosecco.

Sit back and enjoy your staycation!

One Year Ago: Italian Chicken Sheet Pan Supper and False Spring

Two Years Ago: National Picnic Day with Loaded Baked Potato Salad

Three Years Ago: Bundt Pan Chicken and Small Town Feel

Four Years Ago: Pesto Cheesy Chicken and Playing In Wet Socks

Five Years Ago: Lemon Orzo Shrimp and Asparagus

Six Years Ago: Mediterranean Meatballs and Cake Pops

Grilled Salmon with Creamy Pesto Sauce and Shredding

Just when I thought I had everything from the Office Depot/Staples/Amazon office supplies "spring line", I realized that I desperately needed a shredder for my home office.

This is the cutest little shredder I have ever seen and fits perfectly in our work space.  In my real office, which is currently abandoned, we have a shredding company that comes and empties out our security bin and takes it away.  However, now that I have my own temporary one, there is something so satisfying hearing this little machine crank through papers and shred like nobody's business.

Also shredding our office is my two other co-workers.  Actually half the time our office looks like a nursery when every single Kong and toy must make its daily appearance.

I pray that you are making the most of each day and staying well.  Keep sparkling and have a blessed week!

Grilled Salmon with Creamy Pesto Sauce

Courtesy of "Spread a Little Joy" cookbook by Philadelphia

4 salmon fillets (1 lb.)

1/4 tsp. each salt and pepper

2 Tbl olive oil

1/4 cup milk

4 oz (1/2 of 8-oz. pkg.) Philadelphia cream cheese, cubed

2 Tbl prepared pesto

1 Tbl finely chopped fresh parsley

Heat grill to medium heat.

Brush both sides of fish with oil; sprinkle with salt and pepper. Grill, skin sides down, 10 minutes or until fish flakes easily with fork.

Meanwhile, cook cream cheese in milk in saucepan on medium heat 2 to 3 minutes or until cream cheese is completely melted and sauce is well blended, stirring constantly.  Stir in pesto.

Serve fish topped with sauce and parsley.

**  If sauce is too thick for your liking, just keep adding small amounts of milk and whisk until consistency you prefer.

One Year Ago: Skirt Steak with Romesco Sauce and Kylo Zen

Two Years Ago: 3rd Annual Masters Champions Dinner...Spanish Style

Three Years Ago: Bundt Pan Chicken and Small Town Feel

Four Years Ago: Pesto Cheesy Chicken and Playing In Wet Socks

Five Years Ago: Lemon Orzo Shrimp and Asparagus

Six Years Ago: Cheese Souffles

Choc-O-Nutter Muffins and The Game Maker

Am I the only person who feels like they are living in The Hunger Games right now?  

Aside from the obvious foraging for food, it seems like every day The Game Maker is playing with us and throwing a new challenge or obstacle at our situation.

We are now in the third snowstorm of this week.  We have been going from sunny 70 degree days to blizzards, in just 24-hour periods.

I have been so excited about our new Craigslist-scored deck furniture, that thanks to the constant snow globe that has been shaking overhead, I have to keep moving the 47 cushions indoors.

That being said, our employee break lounge is unfortunately closed this week.

However, there will be open seating in the community indoor lunch area.

One of my daughters' favorite spots to go is "Inta Juice". They have awesome smoothies and just the right mix of ingredients to boost your moods and metabolism.  I should have purchased stocks in this franchise, because during volleyball season, we were there at least once a week, and in the summertime, it is such a nice refreshing treat when you are out running errands.

"Baby A" likes their Love Potion #9, while "Baby B" leans towards their Choc-O-Nutter.  Well, since it's just entirely too chilly right now for an ice cold smoothie, "Baby B", decided to make the same flavor profile in a muffin form.  Oh my goodness, these are so, so good!!!

Choc-O-Nutter Muffins
Courtesy of "Baby B"

1-1/2 cups flour
1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup mashed bananas (about 3)
1/4 cup sugar
1/4 cup brown sugar
1 egg beaten
1 tsp vanilla
1/2 cup melted butter
1 cup semi-sweet chocolate chips
1 cup peanut butter chips

Preheat oven to 375 degrees.  Line a muffin pan with paper liners (or spray muffin tin cups with non-stick spray).

Whisk together flour, cinnamon, baking soda, baking powder, and salt in a medium bowl.

In a separate bowl, combine bananas, brown sugar, white sugar, beaten egg, vanilla and melted butter.

Make a well in the flour mixture and add the wet ingredients.  Mix just until moistened.  Fold in the chocolate chips and peanut butter chips.  (Do not over mix).

Divide batter evenly over 12 muffin wells.

Bake 18-20 minutes or until a toothpick comes out clean.

Enjoy, stay warm, and stay well!

One Year Ago: Skirt Steak with Romesco Sauce and Kylo Zen
Two Years Ago: 3rd Annual Masters Champions Dinner...Spanish Style
Three Years Ago: Creamy Rosemary Potatoes
Four Years Ago: Torta Rustica and Tax Day Anniversary
Five Years Ago: Cambozola Platter on the Patio and Meal Planning
Six Years Ago: Bunny Bundles

Dole Whip Mimosas with Easter Blessings

Wishing everyone a very blessed Easter weekend.  This year especially, and most of all, I hope you have a day full of wellness and rest.

I think we would all be in agreement how thankful we are for those who are working so very hard on the front lines for us in the "essential" companies making sure we have everything we need for our homes and health.

Peace and prayers for you all!

Dole Whip Mimosas

Courtesy of delish.com

Makes 6 servings

1/4 cup sugar, for rimming champagne flutes

pineapple wedges

1 cup pineapple juice

1/3 cup coconut milk (not canned)

1 bottle champagne, cava, or prosecco

1 whipped topping, for serving

Pour sugar onto a shallow dish.  Run a pineapple wedge around 6 champagne flutes and dip in sugar.  Set aside.

In a tall glass, stir together pineapple juice and coconut milk until combined.  Pour into champagne flutes and top off with champagne.

Garnish each flute with whipped topping and a fresh pineapple wedge.

One Year Ago: 4th Annual Masters Champions Dinner...Sweet Corn Creme Brulee

Two Years Ago: 3rd Annual Masters Champions Dinner...Spanish Style

Three Years Ago: Creamy Rosemary Potatoes

Four Years Ago: Mike's Marinating Mess

Five Years Ago: Cambozola Platter on the Patio and Meal Planning

Six Years Ago: Parmesan Potato au Gratin with Chicken Gloria - The Legend of Bobby Jones

Sending you Easter wishes and bunny kisses!

(Care packages of love sent to our grandkids)

Derby Dip and Dum-Dum

We are now heading into the fourth week of my "restaurant" being open.  We are open from breakfast through dinner and we also offer a late-night menu on some evenings.  It also goes without saying, that we offer wine happy hour 7 nights a week.

I never thought I would ever, ever say this...I am so sick of cooking right now.  I am exhausted with meal planning 3 x day / 7 x week.  Even with my daughter-sous chef by my side, we are wiped out (creatively, physically, and emotionally) right now.

I received a notice that my favorite Fish'n Chips food truck was arriving to our town and I was ecstatic!  For three days I was dreaming of not having to cook dinner, even just for one night. I drove over to their location to pick up our dinners.  I was five feet away from their order window and the chef stopped me in my tracks and said, "sorry we just ran out".  His words just echoed in my brain and I almost broke down in tears right there in the parking lot, in front of everyone, and I didn't care at all!

I have some very good friends that say when plan "A" fails, there are 25 other options in the alphabet!  So, for that night, we went to another plan.

I high-tailed it to our local extortion market  grocery store to purchase quick, last minute items before their early curfew closure, to make Derby Dips for dinner.

We have a local eatery/bar that is famous for their Derby Dip.  It's really more of a french dip sandwich taken to a whole different level...and so good!

This week we also opened up our exterior employee break area/ lunch lounge (aka) The Zen Corner...which also features happy hours, weather permitting.

My favorite piece in the Zen garden is our tiki man, affectionately known as "Dum-Dum", from Night at the Museum movie.

I watched this movie the other night and after two hours of incredibly, fun laughs, was so saddened, by really missing Robin Williams right now.  I wish he was still here as I know he would have made an incredible comedy video to give everyone some levity and get us through all this craziness right now.

Derby Dip

Inspired by Derby Grille

Deli Roast Beef Slices

Pepper Jack Cheese Slices

Cooked Bacon Slices

Sauteed Mushrooms

Caramelized Onions

Toasted Hoagie

Au Jus Sauce

One Year Ago: Smoked Pimiento Cheese Crostini and The Masters

Two Years Ago: White Trash Cookies

Three Years Ago: Queen Elizabeth's Drop Scones, Prom and Puppies

Four Years Ago: Mike's Marinating Mess

Five Years Ago: Chicken with Gorgonzola Sauce and Augusta Golf Club

Six Years Ago: The Champions Dinner at The Masters

Salmon, Asparagus, and the Space Center

My co-workers and I are starting to get a little more settled every day.  I made the final trip to my original office and packed the last of any further supplies and items I needed for me and the firm I am with.

Currently our home office has (between me and my coworkers) a total of 6 monitors...yes, that's correct, 6!  I am so blessed to at least have an actual dedicated room that has always served as a home office...with 3 desks.  (Little did I know that one day I would need our quaint home office to run two companies, hold college classes, and run a leadership orientation program).  Okay, well one of those desks used to be my craft/wrapping/creative table, but since I had to relinquish my main desk to one of my younger co-workers, I have now set up command central at my "table".

I am quite certain, without a doubt, that looking at all our monitors, wires everywhere, keyboards, printer, shredder, and file drawers that I could single-handedly launch a space shuttle from my craft table (desk).

Speaking of the space program, if you are tired of walking your dog seven times a day, cleaning your house the twelfth time this week, or foraging for groceries at the store, take a break and watch "Hidden Figures" on your favorite movie channel.  If you're into "based on a true story" - Kevin Costner acting - emotionally and inspiring movie...you will LOVE this flick!

As I was shopping for this recipe, the store was all out of capers because...well you know why!  I stumbled on this jar of beauty and it worked wonderfully in the recipe.  I may just change it permanently to this.  Enjoy and be well.

Salmon and Asparagus in Lemon Piccata Sauce

Courtesy of Carlsbadcravings.com

For the Salmon:

4 skinless salmon fillets

2 Tbl butter

1 Tbl olive oil

3 Tbl flour

1 tsp EACH of garlic powder, onion powder, salt, lemon pepper, and paprika

1/2 tsp EACH salt and pepper

For the Piccata Sauce:

2 Tbl butter

3 Tbl minced shallots

3-4 cloves garlic, minced

1 cup low sodium chicken broth

1/2 Tbl cornstarch

2 Tbl lemon juice

3 Tbl capers, drained

1/4 tsp pepper

pinch of salt

1 bunch asparagus, trimmed, halved

Pat fillets dry with paper towels.  Whisk flour and seasonings together in a small bowl/plate.  Add salmon and season each side.  Shake off excess flour.

Heat 1 tablespoon oil with 2 tablespoons butter in a large nonstick skillet over medium high heat.  Once hot and the butter is melted, add the salmon.

Cook salmon for 3 minutes, or until golden brown on the bottom.  Flip salmon over and cook for 2-3 minutes, or to desired doneness, then remove to a plate.  Don't wipe out the skillet.

Melt 2 tablespoons butter with the remaining drippings in the skillet.  Add shallots and saute while scraping up the drippings for 2 minutes or until softened.  Add garlic, saute 30 seconds.

Whisk chicken broth with cornstarch and add to skillet along with lemon juice, capers, salt and pepper.  Simmer for 2 minutes, stirring occasionally.

Add asparagus and simmer until crisp tender, 3-4 minutes.

Add salmon back to pan and warm through, spooning the sauce over salmon.  Serve with rice, pasta, or potatoes.

One Year Ago: Apple Pandowdy and Epic Failures
Two Years Ago: White Trash Cookies
Three Years Ago: "Clinks" Spinach Salad
Four Years Ago: Mastering The Art of Desserts and The Masters
Five Years Ago: Spicy Sausage Skillet and Home Sweet Home
Six Years Ago: Mushroom Soup for Momma's Soul

The Best Cheesecake with Raspberry Sauce

I have decided to take this opportunity and start offering online Zoom "Quarantine Cuisine Cooking Classes".  Just kidding.  April Fools.  

However, I have been sticking to trying to make a new recipe each week, which as you know given the state of stock at grocery stores, can be quite the challenge in itself.  At the same time, I am teaching my daughters some new techniques as well.

This week we conquered our springform pan application by making a classic New York style Cheesecake complete with a homemade raspberry sauce.  Oh my goodness this is straight out of our favorite New York steakhouse...truly awesome! If you have the time to make this for Easter or any other special celebration, I highly recommend it...you won't be disappointed.  

Enjoy and keep life sweet!

Princess Brinkley was not as impressed with our accomplishment...see exhibit below.  She is not pleased with our current work at home situation as we have completely interrupted her daily napping(s) schedule!

The Best New York-Style Cheesecake

Courtesy of Food Network Kitchens

Crust:

2 cups graham cracker crumbs (from about 16 graham crackers)

1 stock (8 Tbl) unsalted butter, melted

1/4 cup packed light brown sugar

1/4 tsp kosher salt

Filling:

2-1/2 pounds (5 - 8 ounce blocks) cream cheese, at room temperature

1 cup granulated sugar

1/2 cup heavy cream

5 large eggs, at room temperature

Zest of 1 lemon, plus 2 tsp freshly squeezed lemon juice

2 tsp vanilla extract

1/2 tsp kosher salt

Raspberry Sauce

Courtesy of Driscoll's

2 packages (6 ounces each) raspberries

1/4 cup granulated sugar

1-1/2 tsp cornstarch

For the Cheesecake ~

For the crust: Position an oven rack in the middle of the oven and preheat to 325 degrees.

Mix together the graham cracker crumbs, melted butter, brown sugar and salt in a medium bowl until evenly moistened.

Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan.  Bake the crust until golden brown, 15 to 18 minutes.

Cool completely on a rack.  Wrap the bottom and up the sides of the pan with foil and place in a roasting an.

For the Filling ~

Add the cream cheese to a stand mixer fitted with the paddle attachment and beat on a medium speed until smooth.  Add the granulated sugar and beat, scraping the sides of the bowl a needed, until light and fluffy.  Gradually add the cream, beating until combined.  Beat in the eggs one at a time.  Add the lemon zest and juice, vanilla and salt and beat just until combined, taking care not to over whip.  Pour into the prepared crust.

Bring a kettle of water to a boil.  Carefully place the roasting pan in the oven (don't pull the rack out of the oven).  Pour enough hot water in the roasting pan to come about halfway up the side of the foil-wrapped springform pan.

Bake until the top of the cheesecake is lightly browned around the edges, but the center still jiggles slightly, about 2 hours.

Remove the cheesecake from the roasting pan to a rack.  Run a knife around the edges and cool to room temperature.  cover and refrigerate at least 8 hours and up to overnight.

Bring the cheesecake to room temperature 30 minutes before serving.  Remove the springform ring.  Dip a knife in warm water and wipe dry before slicing each piece.

For the Raspberry Sauce ~

Puree raspberries in a blender or food processor until smooth.  Press through a mesh sieve to remove seeds.  Pour puree into a measuring cup and add enough water to make 1 cup, if necessary.  Whisk puree, sugar, and cornstarch in a small saucepan until blended.  Bring to a boil over medium-high heat and cook, stirring constantly, 1 to 2 minutes or until slightly thickened.  Remove from heat and let cool.

One Year Ago: Prosciutto-Wrapped Shrimp with Creamy Garlic Dipping Sauce

Two Years Ago: White Trash Cookies

Three Years Ago: Bobotie and Bring'n the Challenge

Four Years Ago: Mastering The Art of Desserts and The Masters

Five Years Ago:  BBQ Chicken Fiesta Salad and Touring The Big South

Six Years Ago: Chinese Chicken Salad - Ramen Style

Bourbon Chicken

I am trying to look at this whole work from home remotely in a positive light and see the good in it every day.

• My families and friends are all healthy and safe.
• I have become accustom to the new grocery shopping status and have still been able to find food for my family.
• Weather (and God) permitting, I get to work outside sometimes on our deck with my laptop.
• I have gone from commuting one hour each way back and forth from home to work, to now only 30 seconds to walk into my home office.
• I am saving lots of money on gas and mileage on my vehicle.
• I am allowing myself to take a mid-day walk every day when there isn't a blizzard.
• I can have dinner on the table now in record timing, since I "get home" at a decent hour now.

Whenever the day comes that we are all allowed to return to our work locations, this recipe will definitely stay in my que for my long commutes back home.  It comes together so fast and tastes amazing.  Have a blessed week everyone!

Bourbon Chicken

Courtesy of spendwithpennies.com

2 pounds chicken thighs or breasts, boneless and skinless

2 Tbl olive oil

1/4 cup low sodium soy sauce

1/4 cup bourbon

1/4 cup apple juice

1/4 cup dark brown sugar

1 Tbl fresh garlic, grated

1 Tbl fresh ginger, grated

1 Tbl rice wine vinegar (not seasoned)

1/2 tsp red pepper flakes

1/4 cup water

1 Tbl cornstarch

1 Tbl cold water

2 green onions, thinly sliced, green tops only

Trim off any extra fat on the chicken and cut into 1-inch pieces.

In a medium sized mixing bowl whisk together soy sauce, bourbon, apple juice, dark brown sugar, grated garlic, grated ginger, rice wine vinegar, red pepper flakes, and water.

Heat olive oil over medium-high heat and cook in batches until browned and mostly cooked through.

Pour the sauce mixture into the skillet with the chicken and simmer for 15 minutes.  This will help cook off the alcohol in the bourbon and fully cook the chicken throughout.

In a small bowl whisk together the cornstarch and the cold water.  Add to mixture and cook until teh sauce has thickened and coats the chicken fully.

Stir in green onion tops and server over rice.  Served with pan seared chicken and vegetable pot stickers (dumplings).

One Year Ago: Roast Pork Loin with White Bean and Mushroom Ragout

Two Years Ago: Eating My Words...Part 2...Cheese & Crack

Three Years Ago: Creamy Garlic Butter Tuscan Shrimp

Four Years Ago: Roy's Braised Beef Short Ribs, Purple Potatoes and New Plates

Five Years Ago: Blackberry Coffee Cake with Pecan Streusel

Six Years Ago: Friday's Fish Fry for Blake's Birthday

Ham and Swiss Crustless Quiche and Searching for Something

I have just completed my first week of quarantined work from my home office...it did not go well.

Along with me being in this situation, is also my husband and one of my daughters (more on her in a bit).  This new norm of us being together 24-7 is going to take some adjusting.  I have realized the hard way that I am very set in my routines, which I am learning are very different than my husband's routines.  

Whether it is for the next week or next few months, I am going to need to dig down deep into the depths of my soul to be a better, and more patient person to get through this.  One thing that I did learn is that we needed to set the most important rule:  No eating in the office.

I made the unfortunate mistake a few months ago (before this new life of circumstances happened) purchasing a case of Miss Vickie's kettle chips.  I thought I was being a nice, proactive wife and getting snacks for my husband's weekend golf outings.  

Present day...one of my co-workers came in our home office for their 10:30 snack break...eating the loudest chips ever made on earth!  There is no way those chips are that loud on the golf course, they would never be allowed.  I know my hearing is very sensitive and all our nerves are running a bit edgy right now, however, new rule!! No eating in the office.  

I don't know who I feel most sorry for, my husband or daughters.  My husband's golf has come to a standstill thanks to everything on earth closed right now.  He hurt his back, so cannot even play in our practice garage that we set up for him.

Both daughters were supposed to have spring break and well, as you know that didn't happen either.  As one of them were home for their "break", she received an email from her college on a mandatory move out immediately.  So, we headed out on Monday and had 4 hours to pack up her life and get her back home.  The other daughter is hosting Zoom Disney movie parties with her friends and seems to be enjoying those moments being as social as possible right now given the circumstances.  I feel so bad for them...this is not how your college springs breaks should go.

So, as we are all searching for some thing or some way to get through these days, this breakfast quiche is easy, delicious...and quiet to eat!

Ham and Swiss Crustless Quiche

1 Tbl canola oil

1/2 cup diced white onion

1-1/2 cups chopped ham

1 tsp minced garlic

8 large eggs

3/4 cup whole milk

1 Tbl all-purpose flour

1/2 tsp salt

1/2 tsp fresh ground black pepper

1 cup shredded Swiss cheese

1 Tbl chopped fresh parsley

Preheat oven to 375 degrees.  Coat a 9" deep dish pie plate with non-stick cooking spray.

Add vegetable oil to a 12" skillet and place over medium heat.  Add diced onions.  Saute, stirring occasionally for about 3 minutes or until softened.  Add ham and garlic to the skillet with the onion and cook, stirring for us another minute or tow or until ham is warmed through and garlic is fragrant.  Spoon mixture into the prepared pie dish and spread out evenly.

In a large mixing bowl, whisk together eggs, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and flour.  Pour egg mixture over the ham and onions in the pie plate.  Sprinkle with Swiss cheese and parsley.

Bake 30 to 40 minutes, until golden brown and completely set in the center.  Cool slightly before cutting into wedges.

Serve with your favorite sweet bread or pastry...because you deserve it!

One Year Ago: Grilled Flank Steak Salad with Strawberries

Two Years Ago: Eating My Words...Part 2...Cheese & Crack

Three Years Ago: Blueberry-Raspberry French Toast Bake

Four Years Ago: English Pea Salad and Early Easter

Five Years Ago: Pear Salad and the CIA

Six Years Ago: Spaghetti Squash and Ya Ya's Farm

Pantry Penne Pasta Salad, Prayers, and Not Panicking

The world as we have known it is all changing.  Everything is shifting to uncharted territories for many people all around the globe and we have found ourselves in a new time of uncertainty.

My firm has been no exception.  Over the course of this past week, one by one, each team member is now working from home.  I have spent the past week and half setting up nine remote home offices for various people.  Yesterday I went into the office to pack up my items.  I walked into a dark, deserted space and felt like the lone survivor in a zombie apocalypse movie.

I also just "hosted" my first Zoom Video Conference, which was very interesting to say the least.  Just as we were getting started and our managing partner was giving a speech, the other (comedic) partner emails out during our video conference this photo saying we looked like The Hollywood Squares (you have to be a child of the 60's/70's to appreciate this reference).  I lost it right there and proceeded to get an uncontrollable case of the giggles during my bosses speech!

I think laughter (and prayer) truly is the best medicine.

Since it looks like we are in for the long haul right now, thank God I had just enough of these ingredients to put together a big batch of pasta salad for lunches this coming week at home.

Be well and keep on praying.

Pantry Penne Pasta Salad

1 pound penne pasta, cooked as packaged directions, drain and cool
2 cooked chicken breasts, diced
1 cup roasted red peppers, chopped
2 cups grape tomatoes, cut in half
1 cup marinated artichoke hearts, chopped
8 ounces crumbled feta cheese
8 ounce jar Kalamato olives, pitted and cut in half
1 bottle Newman's Balsamic Vinaigrette

In a very large bowl, add all ingredients (except Balsamic Vinaigrette).  Toss well to incorporate all ingredients.  Slowly add the vinaigrette, to the consistency of your liking.  (I ended up adding about 1 cup total).

Toss ingredients with vinaigrette.  Cover and chill for at least one hour before serving.

One Year Ago: Grilled Flank Steak Salad with Strawberries
Two Years Ago: Eating My Words...Part 2
Three Years Ago: Pesto Chicken Caesar Salad
Four Years Ago: Bunny Bark and Blizzards
Five Years Ago: Pear Salad
Six Years Ago: Honey Ham Biscuit Sliders