Irish Soda Bread _ plus even more..

Like many in 2011 and 2012 I lost a lot of my photos in my blog

 I don't have a clue what went wrong.

I know almost two weeks since my last post! Hope to finish this one today.

We have been busy and I don't know where the time goes,  never a dull moment for me.. I sure do keep busy, with Bill and the two dogs. Doctor appointments and the Vet.  were keeping them all rich.. :)

This weekend I will be finishing up with my turn for alter guild YAH!!! for the month of February, so glad its over.. Not that I mind doing it, I don't!! it helps me get Thru February, and its not far to our Church one big plus..  February's nearing the end of winter and the month goes faster when I have a lot going on.
 One thing bad thing about it is its like working and I am retired.. LOL

 Next month I'm the bread baker for the month of March. I also have a turn coming up in March to be the hostess for our Treats after church one Sunday.. Its also My turn this Wednesday to participate in the Wednesday soup suppers. I'm the chair for this weeks supper. I had no problem getting people to bring what ever they wanted, soup, sandwiches, dessert.. I even have a couple of Ladies who want to bring and I wasn't assigned them. So they offered to help with the clean up..  I know some are unable to help out that I was assigned. So Ladies if you read this I thank you for offering to help, I definitely wont turn down help.. When I called everyone on my list the other day I had them all finished and assigned what to bring, it worked out pretty well this year.
 So Far...

We had our taxes done this week! got that over with for this year. Cindy, Bill and I took the ride to Orland so Ricky could do all our taxes, So happy about that! Check..

On the way I took pictures nothing all that great. I searched but nothing impressed me all that much..

It had snowed but we only got a small amount out by us. Not complaining mind you.

I have been working a lot on my Pinterest this week adding some of the photos I took over the years.

http://pinterest.com/dianelouise8/

My passion I love taking pictures Its a great hobby..
Keeps me from door nob polishing something I was really good at..

I also made two batches of cookies for the soup supper and  Bill and I ate most of them..  I will have to make another batch tomorrow and hide them, so I don't eat them.. I am a HUGH cookie lover.. And Bill never turns down desserts.

Sharing a couple of pictures I took this past week.

Abbie with her new hair cut. She likes her comforts.

 The girls got groomed this week also.. I like to keep every one in business,.

My other special girl with her new DUE dosent she look sweet.

And she is!!

Julie at Beggers Pizza, Megan messed up her hair and she didnt mind..

Actually it put her in a better mood. She was pretty crabby until..:)

We were very happy with the food and will no doubt be going back..

Time to close I hope you seen something you like.

I have a lot to do and this is no way to get my work done.

Mother Nature  Shining on the grass in Winter.

Irish Soda Bread

1/2 cup white sugar

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

3/4 teaspoon salt

3 cups raisins

1 tablespoon caraway seeds

2 eggs, lightly beaten

1 1/4 cups buttermilk

1 cup sour cream

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.

In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened.

Use wooden spoon to mix/knead dough in bowl about 10 to 12 strokes. Dough will be very sticky, similar to a loose cookie dough. Place the dough in the prepared skillet or pan and pat down. Cut a 4″ x 3/4″ inch deep slit in the top of the bread. Dust with reserved flour.

Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.

Thanks for looking.

A Day at the Park. Chicken cutlets recipe

I know its been a while..

Of course my photo share was missing..

I have been  doing so many things on my computer

 deleting this and that.

 I had so much stored in my external drive for years.. I know I will never use it so out it went..

Some of it just didn't make sense, it must have been when I was in the learning stages of saving.

 I just haven't taken the time to Blog, so today Ill try to get some blogging time in.
Oh besides taking the dogs to the vet.
 Last week was Sally's turn to mess up her back now that we have Abbie all straightened up.
The Vets just love us we are keeping them in business. Besides the dentist and doctors..

I'm on Alter guild this month, we didn't have communion last week but we are for the rest of the month. This morning I went over to check out the situation and glad I did.. I cant stand to do everything the last minute, now all I have to do is go over and put the wine out in the church. Its all ready to go and sitting in the refrigerator.. Mary will go over Saturday eve or Sunday Morning and clean up and set up for Church Sunday than we will both get it set up for the Ash Wednesday.

We start our soup suppers that day my turn is the 29th.. Bill and I already have planned what we are going to bring. I always bring way more because that's me.. I want to have enough even though I will have helpers don't know who except two of them. I just hope I get workers because Bill wont be able to help.. I just hope he doesn't have to go for a transfusion that day. Crossing my fingers, that always makes him tired afterwards.

Good News I got  a jury summons again!!
Why don't they send them to people who are able! its crazy.. Now I have to go through the hassle of bringing it to the Doctor and they have to let them know I cant do jury duty.. what a pain..

Oh well such is life I cant understand why I always get summoned.. This has to be at least the 9th time I got a summons and 4 times on jury duty.. Some people never get called I never said I wanted to be a life time juror LOL

Enough crying!!

Sharing a couple pictures taken the past couple of weeks..

Hope you see something you like.

The wind the other day during the snow blowing Abbie's hair back.

She loves to go out there and eats chunk's of snow off the deck..

I even found Green in the park.

I love Trees they are so beautiful, even in winter.

At least to me they are.

BEST EVER CHICKEN CUTLETS

INGREDIENTS

• 3 cups panko or homemade breadcrumbs
• 2 large cloves garlic, finely minced or grated
• 3 tablespoons finely minced fresh Italian flat leaf parsely
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt, plus more for seasoning
• ½ teaspoon pepper, plus more for seasoning
• ¾ cup plus ½ cup finely grated pecorino Romano or parmesan cheese
• 3 eggs
• 1 cup AP flour
• 2 lbs boneless, skinless chicken breasts
• olive oil for frying

INSTRUCTIONS

1. In a medium, shallow bowl, combine the breadcrumbs, garlic, parsley, oregano, salt, pepper, ¾ cup cheese, and set aside. In another medium, shallow bowl, whisk together 3 eggs with ½ cup cheese, a pinch of salt and pepper and 1 tablespoon water until fully combined. Pour the flour into another shallow bowl or plate, season with salt and pepper and mix to combine.
2. Cut the chicken into thin, even slices. Take one piece of thinly sliced chicken and place it on a cutting board. Place a piece of plastic wrap over top, and use a meat mallet to pound it out to be about ½ inch thick. Repeat with the remaining chicken, then generously season each piece with salt and pepper.
3. Set up the breading station so that the chicken is on the far left, then next to it the flour, then the egg, then the breadcrumbs, and then a landing plate or pan to hold the breaded chicken.
4. Take a piece of chicken and dip it into the flour to coat on all sides, then tap off the excess (*See note). Next, coat it in the egg mixture, and let the excess drip off. Then, into the breadcrumbs. Be sure to press it down and move it around so that it’s thoroughly coated. Place the chicken on the reserved plate, and repeat with the remaining pieces.
5. Heat a generous amount of olive oil in a large, heavy bottomed saute pan over medium-high heat. Place 1-3 chicken breasts in at a time, depending on how many your pan can hold. Don’t overcrowd the pan. Cook until golden brown on each side, and then remove to paper towels or a rack to drain.
6. Serve as is with a squeeze of lemon, with a tomato arugula salad, or smother with marinara and mozzarella to make chicken parm. This procedure also works equally as well with veal and pork.
7. Leftovers can be stored, wrapped tightly, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.

Thanks for looking

Chocolate Heart Cookies

 (adapted from Martha Stewart)

• 3 sticks unsalted butter, room temp
• 2 1/2 C confectioners’ sugar
• 3 C flour
• 1 1/4 C unsweetened cocoa powder
• 1 t espresso powder
• 1/4 t sea salt
• 2 large eggs, room temp, lightly beaten
• 1 1/2 t vanilla extract

In a large bowl, sift together the flour, cocoa powder, espresso powder, and salt.  Set aside.

Cream the butter and sugar together in an electric mixer until light and fluffy, for about five minutes on high.  Add in the eggs and vanilla and mix together thoroughly, with the mixer on medium.

Turn the mixer to low, and slowly add in the flour mixture.  Mix until just incorporated – the dough will be very thick, that’s ok.

Divide the dough in half, and shape into discs.  Wrap each tightly in plastic and refrigerate for about two hours.

When you are ready to roll out the dough, preheat the oven to 350.

Roll out the dough on a lightly floured surface (I just put plastic wrap down on my kitchen table, flour that, and rock and roll) to about 1/8″ thick.  Cut out in your desired shape (hearts, duh!) and chill on a cookie sheet for 15 minutes before you bake (so they don’t spread and retain their shape).

Bake the cookies for 9-10 minutes, then let cool completely on a rack.  Decorate as you wish!

These cookies freeze very well, just pop some in a plastic freezer bag, and take out as you need/want them.

Enjoy!!!!