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The Cool Post

It’s summer in Texas. Heck, it’s summer everywhere–people are frying steaks and eggs on sidewalks and car hoods. They’re not in Texas, either.

Never fret–I have some nice recipes to keep you cool and comfy.

I caught Valerie Bertinelli’s cooking show last Saturday, and her good friend Faith Ford came by for lunch. Apparently, it was hot in SouCal when they filmed this episode (or they were just pretending) because Valerie didn’t want to turn on the oven. However. . .she did turn on the stove. I mean, how else do you cook lobster tails? While I’m not suggesting anyone go out and buy fresh lobster (I know I’m not, crawfish are the same thing), if you want some, many stores will steam them for you. (I think HEB does.) Valerie’s Lemon Icebox Cake was pretty fast and looked nice and cool. (It does call for Vanilla Wafers.) The episode is called Too Hot To Cook, but cook she does, albeit on the stove top–but not for very long. Want some real fresh-brewed iced tea? They make some, there’s a honey-sweetened recipe in this episode too.

Naturally, I’m up to my summer coffee making:

This will be iced coffee once it cools down.

This will be iced coffee once it cools down.

Now, if you’re thinking about going iced on your coffee, as always, The Coffee Detective has articles to get you started. This one explains how to make iced coffee at home, and this article has specialty  cold coffee-based drinks. (Warning: Nick uses alcohol in some of these recipes.)  How long does it stay in the fridge? Until I finish it. Which is going on twice a week now.

If you are in an area where it’s that hot, do you now see the wisdom of the Crock Pot? Even my mechanic friend JK is thinking seriously about making nice, cool Overnight Oatmeal after I told him about it. (I forgot to ask The E Man if he’s tried it.) Don’t be embarrassed–get one or two if you don’t have a slow cooker, and if you have a family, consider a larger waffle maker, too, for making brownies, hash browns and all that kind of thing. There is no need to turn on that oven, unless it’s a toaster oven.

Still looking for recipes for your slow cooker? Sign up at All Free Slow Cooker Recipes and get them in your inbox every day. (In addition to my favorite, Pinterest.) A searchable recipe database means you can go find what you want on a dime. Don’t heat up your kitchen in the summer, please.

I’ve already made my first batch of basil pesto for the year, which I didn’t document, because, well, I’ve done it more than once. However, the rooted basil cuttings have now been planted, and I expect a large amount of basil, and subsequently, pesto, in the near future. Last year I was lucky enough to get extra from my visit last year to the Genoa Friendship Garden, so I kind of made out like a bandit with the pesto. I have five containers in the freezer, and since we didn’t have a really cold winter in Texas, I didn’t make as much Pea & Pesto Soup as I thought. However, at some point, I’ll need to get more of those square containers I use to freeze individual batches. Earlier this year, I also broke one, darnit.

Speaking of the garden, I got more tomatoes:

And that was it.

They were delicious. And that was it.

Four more are behind it, and I’m watching the newly planted basil cuttings too. No more strawberries, and the jalapenos are taking their time. The lettuce, is, of course, gone now.

Anyway. . . .

Last weekend, for whatever reason, I pulled a couple of old cookbooks off the shelf and started flipping through them. I wanted to make something different, and wondered if there was anything I could make that I had on hand, or with minimal shopping. Something I hadn’t made in a while, or never tried. Turns out there was. The first recipe, Cool Lentil Salad, is a good one. Why have I never made this before?

The first book in question is Martha Stewart’s Healthy Quick Cook. Published in 1997, this book features elegant but somewhat “lighter” menus, including desserts, that are low fat. (Not all the customer reviews are positive, but that’s OK.) “Casual but sophisticated,” it says on the inside cover. Well, we know what “low fat” usually means–higher in carbs, sugar, salt, and other additives to cut the fat but make it taste good. In these recipes, most everything is made from scratch, as Martha usually does, although I admit to making just a few recipes from the book. Maybe I need to go back and read it again. This salad is made from simple ingredients, quick to make and is a nice, cool addition to a summer dinner.

I can still hear my ex-husband say to me, “You expect me to eat that??” Ah, memories. . . .

Recipe 1: Lentil Salad

Unfortunately, you do cook the lentils on the stove, but only for 10 minutes. After that, it’s just tossing everything together.

The setup.

The setup.

The parsley and celery came from the garden, and I really, really needed to cut the parsley. I’m forever telling LK to water the parsley plant she has out front of her house, and. . .mine is watered, but it really needed cutting too. Finally, I cut it. The re-grown celery also needed to be cut, and I took half of that off. (I’ll use the rest in something else.) The lentils. . .well, they’re in a sealed jar, OK? Next trip to Phoenicia, and I’ll re-stock. I haven’t made any lentil dishes since I made Stewed Lentils & Tomatoes earlier this year.

So I started out by boiling the rinsed lentils and garlic in salted water:

I rinsed off the lentils first.

I rinsed off the lentils first.

And let them simmer for 10 minutes. Meantime, I started chopping celery:

This is re-grown celery from the garden.

This is re-grown celery from the garden. I actually don’t like the leaves.

You’ll need half a cup:

Made it!

Made it!

When the lentils are, as the book says, “crisp-tender”, that is, cooked but not mushy with a textured bite, drain them:

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Discard that garlic, then run the cold water over them:

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I’ll toss that garlic clove later.

And toss the lentils into a bowl (your serving bowl, if you like.) Finely chop that red onion (or as best as you can get it):

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And add it with the chopped parsley into the bowl.

Now, I have to tell you about my recent little benefit: I was at HEB on a Saturday, and when I was walking into have lunch, I mean, get my shopping, I noticed that someone dropped a big, beautiful red bell pepper. It was just sitting there! I figured someone would go back for it, but when I left HEB, someone carefully perched it on the short concrete pylons in front of the door. So. . .it came home with me. And I said, Thank You.

My benefit bell pepper

My benefit bell pepper

I put it on the Butusdan for a few days, but noticed it was getting a tad wrinkly. Into the fridge until I figured out what to do with it, and so I tossed it into the lentil salad. The bell pepper was an addition, not part of the recipe:

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Now for the dressing: It’s just 3 tablespoons of fresh lemon juice, 1 tablespoon of extra-virgin olive oil, and 1 teaspoon of warm water. I whizzed that all together with the frother:

And sending it flying everywhere because the bowl was too small

And sending it flying everywhere because the bowl was too small.

Poured it over the salad in the bowl and mixed it together:

Cool Lentil Salad

Cool Lentil Salad

It’s pretty darn tasty, and will complement many summer dishes perfectly.

Recipe 2: White Bean & Olive Salad

This tasty throw-together salad only appeared in the Houston Chronicle via The New York Times many years ago. It was an Everyday Food recipe, and was never in a book or on their website–despite my request to add it. Fortunately, I kept the newspaper section in my personal notebook, and have enjoyed it for many years. It’s simple, and uses just a few simple ingredients for a cool, tasty side dish.

The setup.

The setup.

There’s a reason I put out three kinds of mustard–because, quite frankly, I think you should have a choice. The original recipe calls for Dijon mustard. However, the first time I made it, I only had Creole Mustard, and have been using it in this recipe ever since.

If you can find this mustard, its strong flavor may make you a convert.

If you can find this mustard, its stronger, unique flavor may make you a convert.

I think it’s a lot more flavorful than the Dijon, but that’s just me. You could certainly try the grainier variety of Dijon, too.

Why do I have two kinds of Dijon? Because at Trader Joe’s, it’s cheap.

So, you rinse two cans of cannellinni beans, and add them to a serving bowl:

YUM!

YUM!

Chop (or halve) a quarter cup of Kalamata olives:

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I just prefer them chopped, that’s all.

These are the olives, available in most markets:

Kalamata olives. Watch out for pits, some have them.

Kalamata olives, also from the olive bar in your grocery. Watch out for pits, some have them.

Add them to the bowl. Now thinly slice half a small red onion (in this case, left from the Cool Lentil Salad):

Red onions!

The red onion has a less acrid bite than standard white or yellow onions. But I don’t buy them often.

Time to mix the dressing–and I used my secret weapon again.

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Wash VERY carefully by hand, with hot soapy water when you’re done.

Into a small bowl, add 3 tablespoons lemon juice, 2 tablespoons of extra-virgin olive oil, and one tablespoon of mustard. In my case, I like the Creole mustard in this dish, but the original recipe calls for Dijon:

Almost dressing

Almost dressing

And out comes the Aerolatte milk frothing tool to mix and emulsify the dressing.

Whiz!

Whiz!

Note that you MUST wash it carefully by hand to get it clean. Don’t want olive oil in your frothed-up latte, do you?

Then it’s just a matter of pouring it over the salad, and mixing it up:

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Voila! A tasty no-cook salad that’s quick and delicious anytime. It makes four servings, by the way:

Yum.

Yum.

This, too, will hold up in the fridge for a few days. If you can keep your paws out of it. It’s THAT good.

Recipe 3: Ginger Ice Milk

The third recipe, also from Martha Stewart’s Healthy Quick Cook, is Ginger Ice Milk, and takes a bit of prep work before it’s ready to eat. Remember that this book came out in the 90’s, when low-fat was still the prevailing mindset in “healthy.” It calls for 3.5 cups of  “low-fat” milk–which is mostly or all sugar, if you didn’t know that. (I’m guessing it’s either skim, 1% or 2%, but it’s still more sugar than fat; whole milk is both sugar and fat.) No way am I going to put a half-cup of sugar into a pitcher of sugar. So, much like lattes and iced coffee, I made it with whole milk, and sweetened it with SomerSweet. (Yes, I still have some.)

The setup

The setup.

I’m not sure whether to call this “ice milk” or “ice cream.” Whatever you call it, you’ll enjoy it in the summer heat.

Warning #1: fresh ginger has a real bite! And, you should observe sitting times and probably not leave it for 2+ hours while heading out for a bike ride. Just 45 minutes of infusion should have done it. (I forget these things.)

Warning #2: If you have an ice cream maker like mine, that requires the freezing of a component (in my case, the bowl) make sure you freeze it ahead of time as instructed. That’s in addition to making the base for the iced treat you’re freezing, and letting it chill completely. Mine from Cuisinart requires 24 hours for the bowl to freeze up properly, and I actually put it in the freezer on Wednesday. If you have one of the fancier ones with an internal compressor (that is, it’s plug-and-play like this one with no freezing beforehand, which cost more), then you don’t need to freeze ahead. One day. . .I’ll get a plug-and-play ice cream maker, or a bigger freezer so that I can keep *two* of the freezer bowls frozen at the ready and make my own ice cream a lot more often. At least I don’t have to make ice for days in advance like I did with the one I used to own.

Warning #3: Ginger can develop a mold on the surface if you leave it too long in the fridge. Like I did:

Yuck! Cut that off!

Yuck! Cut that off!

I only made this to use up the ginger. And, because I like making my own ice cream.

This recipe is dessert for a meal inspired by Japanese cuisine. The protein is <cough> tofu, and there is nori (flat dried seaweed) involved in a “Vegetable Handwrap.” Now, I’ve eaten burritos for quite a number of years, but even I know that it is not possible to chew through the nori wrap! (It’s like chewing aluminum foil lined with plastic wrap–it’s too stiff to make burritos.)  Obviously, the rest of that menu will never happen in my kitchen, but the dessert is a good one.

So, it’s pretty simple to make: heat up 3.5 cups of milk with a half-cup of sugar (I used SomerSweet), and stir, but don’t boil:

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Warm until the sugar or sweetener dissolves, and whisk occasionally to make sure it does.

While that’s happening, peel the ginger (recipe calls for a 3-inch piece, but good luck finding that to spec). I learned from Martha to scrape the peel off using a spoon. Then slice it like the red onion above:

Yes, like that.

Yes, like that.

When the sweetener has dissolved, add the fresh ginger, lower the heat and let it lightly simmer for 15 minutes. Then take it off the heat, add the grated ginger, and let it infuse for 45 minutes:

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We don’t say “steep” anymore, we say “infuse.”

It was at this point that headed out on the bike for 90 minutes. That’s where the powerful ginger taste came from. It’s almost hot, no kidding.

After 45 minutes, remove the ginger pieces (I had to strain out the tiny bits):

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Those tiny browner bits are the ground ginger. I used a small spatula to push them through the sieve and back into the milk mixture.

Then let it cool, then chill it thoroughly. (This is why you plan ahead.)

Once it’s cool (and you’ve frozen your bowl, if need be), it’s time to make this into a sweet treat.

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Now, there’s something I found unusual with this recipe. See where the milk level is? Well, start to finish took about 40 minutes (and thank heavens for earbuds, that machine is loud.) But as it churned, the mixture sort of expanded:

Second picture. See it?

Second picture. See it?

Now get a look at it right before I turned the machine off:

Close to the top.

Close to the top.

I’ve never seen that happen before. But it was time to shut it off, and I did.

Ginger Ice Milk!

Ginger Ice Milk!

Theoretically, the square glass container on the right should have been elegant sufficiency. However, I had to resort to putting the “overflow” in another container. Well, that’s OK–it’s sugar free, I’ll have it whenever I want some. (I also have some cantaloupe sorbet in a separate glass container, sitting underneath these two.

One thing I noticed is that when I put this dish in the freezer with a spoon, it didn’t freeze hard like ice cream does:

Ice cream with a BITE!!

Dessert with a BITE!!

Checking the containers in the freezer, they’re not frozen hard, either. So, you’ll have to eat this quickly before it melts.

Oh, and I also ate the “crumbs” I scraped off the inside of the freezer bowl:

Or maybe I should have let it churn longer?

Or maybe I should have let it churn longer?

Delicious–but let me repeat the warning that ginger can be quite spicy, and it gives a bite to this frozen dessert. I may have left it infuse too long. But it’s SOOOO good!

Recipe 4: Quinoa, Pea & Mint Salad

The last recipe is actually on page 17 of Martha Stewart’s Dinner At Home, a book similar to the ill-received Healthy Quick Cook, but without the “healthy” connotation. Like the first book and one or two before it, the menus are arranged by season to take advantage of what’s available. They don’t call this a “healthy” cookbook, but for the most part, it is–elegant made from scratch dishes using easy to find fresh ingredients. I made this from what I had already, plus mint from the garden, and I have to say, it’s quite good. So let’s make some!

The setup

The setup

I bought that chicken stock for something else a long time ago, and I finally used it. Peas I try to keep around for Pea and Pesto Soup, so that’s only a cup. I have quinoa as well, and that’s a cup. The mint, of course, came from the garden. So, let’s make this one.

First, put the chicken stock (or broth) in the pot, then rinse the quinoa:

One cup of quinoa, rinsed.

One cup of quinoa, rinsed.

 

I know, not the prettiest picture. Keep reading.

I know, not the prettiest picture. Keep reading.

Heat it to boiling, cover and simmer for 10 minutes:

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After 10 minutes, add the peas, fresh or frozen:

Quinoa isn't quite cooked yet.

Quinoa isn’t quite cooked yet–see the little holes where the bubbles are?

Cover and let this simmer for another 5 minutes.

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After 5 minutes, remove it from the heat, add salt and pepper to taste, and then 3 tablespoons of extra-virgin olive oil:

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Mix well, and then add into a serving dish (which is probably cool):

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Let this sit for five minutes or so to cool a bit, uncovered. Then stir in the mint. I just added the leaves whole, since they weren’t big. If you have big leaves, tear them a little or even chop a little:

Mint!

Mint!

Mix it up well, and serve either warm or room temperature. If you’re doing the weekly cooking thing, this will sit in the fridge all week and hold up just fine. Best to cook after the sun goes down, or if you’re the hardy type, before the sun comes up. (I used to do that.)

Now, if you’ve got grilling on your mind, the July/August issue of Hobby Farms magazine has a quick recipe for Grilled Bell Pepper and Tomato Kabobs with Herbs and Olive Oil. I haven’t tried this one, but it looks tasty and is simple. It would go well with an outdoor grilled dinner.

More farm-type recipes are available on their website. This month’s issue also includes a Letter to the Editor about foot rot in sheep. EWWWW, poor babies! If you see a sheep kneeling to graze, that means it’s in pain and needs immediate medical attention. But if you do have sheep, you’ll likely smell it, too.

What will you have that will keep your house from feeling like a HeatCageKitchen? (Go to the Recipes page for PDF files for all these tasty dishes.)

Happy Dining!

 

Pantry Pride

Happy Tuesday, Dear Readers:

I hope everyone had a peaceful Memorial Day yesterday. Here in Houston, it was OK first thing in the morning, but as the afternoon wore on, the clouds started coming through and eventually we got some serious rain. It’s great, we needed it, only the timing was off. It rained pretty heavy this morning, too, although it receded when I went out to bring my sewing machine to Hancock Fabrics.

Oh, I broke it last week. I took it to Hancock Fabrics for repair; there’s a gentleman who picks them up every Tuesday and repairs them, then returns them a week later. I did NOT intend for that to happen, but it did. Oh, well.

At least the HeatCageKitchen garden is happy with the rain.

Yesterday I had my first mojito. That’s a Cuban cocktail with lime and mint and rum. . .and sugar. I used Suzanne Somers’ recipe from her Cocktails book, and sweetened it with SomerSweet. I could only get key limes yesterday at Food Town, but that’s OK. The recipe calls for vodka or light rum; I had vodka left from making vanilla extract, so that’s what I used, along with mint from the garden.

Don’t worry, this isn’t a regular thing–I just felt like having a good cocktail, and this mojito doesn’t have any sugar. After binge-watching 7 seasons of Burn Notice out of order, I figured a mojito would be great to try. Delicious! But more on that later.

In my kitchen, not in Carlito's.

In my kitchen, not in Carlito’s.

Two things I managed to complete this weekend were carpet cleaning and tidying up the pantry. The pantry in this place is a floor-to-ceiling corner cabinet with three doors and five shelves that is deep enough that you could get lost in it. The pantry measures 8′ high, 22″ wide and 21′ deep, with some wasted space above the top shelf. More on that extra space later.

In one of my prior reorganizations, I labeled each shelf to categorize things and keep it organized. Over time (particularly when I don’t have time to be neat) the organization kind of took a nose dive, and it looked like this:

It took a while to get this bad.

It took a while to get this bad.

The bottom part of the pantry, which sits on the floor, looked like this:

That's the extra stuff that ended up being jumbled in there.

That’s the extra stuff that ended up being jumbled in there.

I actually couldn’t close the pantry doors. That’s great, because I have plenty of supplies.

I couldn't close the door

I couldn’t close the door. That’s a kitchen laundry bag.

I added these door racks when I moved into this place, and they too are full of spices and wraps.

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Can you tell I love my Brother P-Touch label maker?

I do this pantry re-org every so often, when I really have to, and it’s usually an all-or-nothing thing. I take everything out of the pantry, wipe down the shelves, clean up any spills, and put it all back.

It was ALL OVER my kitchen. Which is fine, because then I can see what’s stuffed where:

That's one batch

That’s one batch

Ran out of room on the countertops, so I used the floor:

From the bottom of the pantry

From the bottom of the pantry, the spare and storage area

And when I ran out of room in the kitchen, I moved it out:

The end of the unpacking

The end of the unpacking

I’m low on baking soda, almond milk, kosher salt and nearly out of quinoa. I’ll live without the quinoa, of course, and I’ll get more soon. Normally I have a large jar full of quinoa, but I’ve been using it and not replacing it. Now I’m nearly out. See why your pantry needs to be tidy?

I tossed some things that were way too old that I didn’t realize I still had, like 10+ year old packets of star anise and pennyroyal. (I’ll find a place for that big apothecary jar that used to hold the packets, maybe in another cabinet.) I also consolidated some things, like three containers of Herbes de Provence:

Central Market Herbes de Provence

Central Market Herbes de Provence

Now, longtime readers of this blog may remember my column last year on the old Suda Salvage store in River Ridge, Louisiana. I bought this bottle of Central Market herb mix on one of my last trips to Suda.. If you’ve never been in Central Market, you won’t know that this bottle sells for about $7 or $8 in HEB and Central Market. The contents of this unopened bottle and another small, partial bottle went into a larger bottle of Herbes de Provence from Phoenicia. Saved a little space, and really, I don’t think it’s going to make that much of a difference. Dried herbs are pretty good for a long time anyway.

Now, because the pantry is as deep as it is wide, stuff gets stuffed way back in there, and you don’t realize you’ve got a jar of curry paste and three unopened jars of French chestnut creme bought on sale at Williams-Sonoma right after Christmas after Nigella Christmas came out.

It took pretty much all afternoon. Between consolidating, tossing stuff I don’t need anymore, and figuring out what goes where, it took about six hours. No kidding. I was too tired to clean carpets when I was done, that’s why I was doing it Monday.

Did I mention two broken sewing machines? Anyway. . . .

I did manage to make more of my favorite sugar-free Barbecue Rub I told you about last week, using up the thyme in the fridge. (The thyme was in one of those cups like the ones you get cold coffee drinks with whipped cream in at Starbucks, with the hole in the top.)  I also have two very large containers of chili powder, after running out one day and not realizing I’d already bought some. Time to start making more chili.

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The easy-to-make barbecue rub. No sugar or toxic additives.

I also didn’t realize how much decaf coffee I have in the pantry. After sorting it and corralling all of it into shallow plastic basket containers, I put this box in the front so I’ll use the stuff in this first:

How hard is it to miss this?

How hard is it to miss this?

The canister holds a nearly-full bag of . . .decaf coffee. I got the canister several years ago when they were selling them at HEB with a pound of regular Community Coffee shrink-wrapped to the front. I gave the coffee to someone else, just so I could have the canister. You can’t buy it on their website right now by itself, but it is available as part of a set.

I got the scoop at the Metropolitan Cooking and Entertaining Show in Houston in 2011 from the Community Coffee reps, who had plenty of fresh hot decaf on tap and gave these babies away. You can buy them for 50 cents on Community’s website. (You can see my pictures from the food show with this link on Facebook.)

Maybe one day I’ll write a blog post about my coffee cups, coffee and stuff, and the French press pots I use. I’ll give that some thought. I’ve got a lot of coffee in the back of that pantry, along with the tea. Need to start drinking it again. I did make some iced coffee, but going up and down the stepladder had a lot to do with that.

Another thing I discovered a surplus of is. . .SomerSweet. I’d bought a case of 12 during a sale, and another case of 12 during another sale, and had some already, but didn’t realize it. Once I’d pulled everything out, I sorted these cans by expiration date. Now, it’s a dry powder, and it’s in a sealed can, so a sell-by date doesn’t mean it’s necessarily bad. But there are three cans that I will use first, (the ones with check marks on them) and the rest in time.

I have a stockpile, not a stash:

That's a total of 25 cans of delicious, natural SomerSweet, not counting the open can in the fridge. I didn't realize I had that many. Time to start making some sugar-free delights!!

That’s a total of 25 cans of delicious, natural SomerSweet, not counting the open can in the fridge. Time to start making some sugar-free delights!!

I happily made myself a delicious sugar-free mojito last night using SomerSweet. Took a little more SomerSweet than the recipe required, but that book was written when the cans were very small. Now SomerSweet is cup-for-cup with sugar, so you multiply the old amount by 5 or use the sugar equivalent.

I’ll be doing that again one day. Maybe soon.

Now, you’ll notice that there is a lot more space above the SomerSweet, wasted space. Last time I had wasted space like that I put in some wire shelving that held extra stuff and emergency supplies. I have considered adding it here, but I’m not ready to do that just yet.

Another thing I discovered was a supply of canned salmon. At $2 or $3 a can, it’s great to keep on hand for quick meals and for emergency backup food. However, now and again, I make some salmon salad, just like tuna salad, and put some things like garden parsley and celery in it. I also have a couple of other recipes that use a can of salmon, and I’m always looking for more that taste good. Right now I think I have 15 cans, and you know I’ll eventually buy more. (I don’t like salmon croquettes, however.)

So, when I had everything sorted, organized and neatly returned to the pantry, this is what it all looked like:

The neat and tidy HeatCageKitchen pantry

The neat and tidy HeatCageKitchen pantry

 

The "spare" area at the bottom is also tidied up. But the little cans of cat food are still on the stove. Maybe I'll find space another time.

The “spare” area at the bottom is also tidied up. But the little cans of cat food are still on the stove. Maybe I’ll find space another time.

And look–now I can close all three of the pantry doors!

Look! The door closes!

No more open door and stuff spilling onto the floor every time I need something.

Seriously, I should have done that a long time ago. Like a lot of things, I put off dealing with the pantry.

I am also a big believer in dumping my purse occasionally and tidying that up, too. Because I’ve been interviewing, I have a nice purse I bought in December just for interviewing, and I’m also using a cloth purse I made just for short trips like the library or the grocery, so I’m aware of everything in my purse. But over time, stuff accumulates, gets heavy and gets lost.

Dump your purse regularly, and you’ll be able to lighten the load a bit, and keep from losing things, too.

When I was at Boeing, I had a BlackBerry, along with a wired headset for long meetings and a Bluetooth headset for traveling. One day I took the all-black Bluetooth off and stashed it in my black purse, “just for a little while.”  For a couple of weeks, I couldn’t find it anywhere. I knew I hadn’t lost it, but couldn’t remember where I’d stashed it. I was about to tell my boss I’d lost a piece of equipment, and found it when I dumped my purse. It was in there the whole time, I just couldn’t remember where I put it in a hurry thinking, “I’ll get to it later.”

Whew!

Men, you are not off the hook–tidy up your wallet now and again, and make sure there aren’t any “ex” pictures in your wallet, OK? And you don’t want to sit on a big lump of whatever’s in there, right?

I’ll get my sewing machine back next week, I hope, and I’ll be happily stitching again.

Yes, I know that there is a grocery store by the name of Pantry Pride. There used to be a huge chain, but they’re gone now, and the only one is in St. Mary’s, Ohio. I looked it up, and figured it was safe to use it for a title.

Meantime, have a great week, and Happy Dining!

 

 

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