The Board

Creative title I know. But It all really started with a dirty, ugly, board. I'm always dreaming up new things to create. I think my husband gets weary of my ideas at times. But this time, since it was working with wood, he helped my dream come true.

I sanded a rough walnut board down that we had and a lovely wood grain appeared. Josh helped me put the finish on just in time for my mother-in-law's birthday dinner. There is something fulfilling about carrying out a idea you have in your head.

My idea was to have a long board down the middle of our table with a finished surface so I could put food straight on the board. I wanted the board to create a relaxed atmosphere of fun- with a meal that had lots of components and place them on the board. Then folks could create their food as they talk and eat whatever they wanted to.

A soft taco bar, an idea come true.

Homemade tortillas, go here for the recipe. 

Just roll them out thin and fry them on a griddle instead of in oil.

The calm before the storm...

... and the wind came.

It really was a fun, relaxing evening. We talked about all sorts of things as we grabbed and growled. Awkward doctor visits and such. Not sure how that conversation got started. Too bad the board doesn't have a voice recorder to record all the conversations that will be spoken over it.

Happy birthday to a wonderful mother-in-law.

Hope

Pickled Eggs

I love pickled eggs. Every year around Easter time, my Grandma Rhodes makes pickled eggs. I called her last week for her recipe.

"Well, Hope, you know I don't use a recipe. I just dump and pour. I have never used a cookbook."

If anyone knows my Grandma, you would have expected her to say that. Thankfully my Aunt Shirley was there and had the measurements for Grandma's pickled eggs.

If you want to add some natural color to your Easter table, this is just what you need to make.

 They are easy and lovely too. 

 

Grandma's Pickled Eggs

2 dozen hard boiled eggs

1 pint of pickled beets

1 cup of beet juice, drained from your canned beets

1 cup sugar

1 cup vinegar

1 tsp. salt

Cook your eggs as you would usually for hard boiled eggs.  

Run cool water over them and peel. It is better to use eggs 

that are a week old, they will peel easier.

Drain the juice off your beets and if you don't have a cup- add water 

to the beets and shake a bit to get more juice. Add beet juice, sugar, vinegar and salt to a saucepan. Bring to a boil. Place hard boiled eggs and beets in a gallon jar . Pour hot syrup over eggs and refrigerate. If it doesn't quite cover 
the top add a little hot water. Mine stuck out of the top a little so I just 
shook the jar a couple times a day so the eggs were pickled evenly. 

After three days they are ready to eat and will keep up to a month.

Enjoy!

Hope

A Salad Bar

My husband has been working long days so I asked him what he wanted for dinner tonight. To my surprise he said a salad with chicken on top and lots of toppings. I thought for sure he would say taco salad.

So the hardworking man got what he ordered.

 I used my garlic and lemon grilled chicken recipe.

Vegetables make me happy. They are just about as cheery as flowers.

What a vivid color palette our Maker gave us.

Really no need for a recipe.  
They sky is the limit.

For the dressing I tossed together a
Honey Dijon Dressing.

2 Tbsp. Dijon mustard
3 Tbsp. honey
1 tsp. vinegar
1/4 tsp. lemon juice
fresh ground pepper

This has some zip to it- so beware.
I love Dijon mustard but those wanting a sweet and
mild honey mustard use regular mustard and only 1 Tbsp.


Blessings,
Hope

Chicken Salad

I had today off!

I am taking Tuesdays off

this summer to garden and can.

Needless to say I am super excited.

I spent the day washing, cleaning,

weeding and planting.

My sister spent the day here

with me so I whipped up some

chicken salad for lunch.

I love chicken salad.

 Arrange Throw ingredients in a bowl and mix.

Chill for 15 minutes.

Grab a jar of limeade and head outside to eat.

Chicken Salad

1- 12.5 oz. can of chicken breast

1/2 cup mayo

1/4 cup sweet pickle, chopped

1/4 cup onion, diced

4 eggs, hard boiled and diced

 1 stalk of celery, chopped

1/2 tsp. seasoned salt

 1/2 tsp. pepper

1 Tbsp. honey

2 tsp. vinegar

1/2 tsp. dry mustard

Mix together and chill in the refrigerator

for 15 minutes. Serve on bread or crackers,

or whatever you choose. 

 Don't be afraid to conquer your biggest fears.

It's hilarious to watch these two play.

Charlie literally sits on Duke's head and

Duke knows to play nice with his little friend.

Blessings,

Hope

Black Bean and Corn Salad

Tired of lettuce salad?

Here is a new colorful and tasty salad for you.

I fixed it along with rice and grilled fish 

topped tropical salsa.

This recipe is from Rachael Ray

with a few additions of my own.

 Colorful and easy.

Black Bean and Corn Salad

 1- 14 oz. can of black beans, rinsed and drained

2 cups of frozen corn

1 red pepper, chopped

1/4 onion, chopped

1 tsp. cumin

2 tsp. hot sauce

1 lime, juiced

2 Tbsp. olive oil

2 tsp. vinegar

1 Tbsp. honey

1 tsp. parsley flakes

salt and pepper to taste

Combine ingredients in a bowl and refrigerate for

15 minutes before serving.

This is the tropical salsa.

It was delicious on fish. It would be delicious on anything.

 Go here for the recipe. Just be careful about the

jalapeno seeds, three of us got choked up over one.

Enjoy,

Hope