It’s Not Safe Here!

If you have more than one child, you realize they are all different with different needs. Well, my daughters taught me this.  At the time, it wasn’t funny, but years later I can look back on it and laugh. My daughter was about six years old, a time when kids enjoyed spending the night over a friends’ house. I didn’t always let her spend the night with friends, but this night, I decided to let her go. I made sure the parents were home, and that I could reach them in case of an emergency.

Anyway, my house phone rang about midnight. Phone calls this late can be really scary. I wondered if it was my Mom telling me someone was ill, or worse yet, someone had died. I was almost afraid to answer the phone since it was so late.

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Pot Roast Lasagna

 

 

Lyndsey's Pot Roast Lasagna

 

This is a list of ingredients from my daughter, Lyndsey.  She is one of those cooks that does not keep track of the actual amounts of the ingredients, just the fact that an ingredient was added.  So, I can’t be held responsible if it does not come out just right – there’s no way to follow the recipe.  Having said all of that, the concept of using a pot roast for your meat filling is amazing!!!  I know first hand because I tried it.  So here’s a recipe for cooks that know what they’re doing!

Ingredients:

  • Cottage cheese
  • 2 eggs
  • Ricotta cheese
  • Fresh parsley
  • Fresh basil
  • Fresh garlic
  • 1 box of frozen spinach
  • Fresh mushrooms
  • Fresh green peppers
  • Fresh onions
  • Sugar
  • Tony Creole Seasoning

 

Directions:

  • Bake at 375 degrees for 1 hour and 15 min

 

Combine a container of cottage cheese, 2 eggs, a small container of ricotta cheese, fresh parsley, basil, and garlic with the Italian blend shredded cheese for filing.  Use your favorite sauce and a box of frozen spinach (optional) with fresh mushrooms; green peppers, onions, and a little sugar to taste.

Let the sauce cook for about an hour and season with Tony’s creole seasoning

Use the no cook lasagna shells and just layer it up… Sauce, noodle, cheese mix, and repeat until the pan is full.

Bake for about an hour and 15 min until cheese is brown.

 

 

Between The Dashes

7 Oct 2016 – The House Party On South Side of Chicago

In 1964, my family moved to Chicago, Illinois in an effort to make a better living.  Our first home was in a third floor apartment on the South Side of Chicago at 68th and Harper.  We lived in the midst of the Black Stone Rangers’ neighborhood. 

The Black Stone Rangers originated on the south side of Chicago, around 65th and Black Stone Avenue, four blocks away from where we lived.  The Black Stone Rangers were estimated to have more than 23,000 members.  Years later I asked my mother about the Black Stone Rangers, and she said they had a bad reputation with the police and the FBI, but they actually tried to help people.  

Eventually, my parents purchased their first home, still on the south side of Chicago, near 93rd and Jeffery. When Eva and I attended James Bowen High School, we convinced our dad to let us have a house party.  Eva and I were very excited.  My mother helped plan the party.  She made sure we had enough food and drinks.  I remember my mother frying chicken and making potato salad.  We decorated the basement of our new home.  The basement was a finished, full length basement with a full length bar, a kitchen with all the works, and a half bath.  The bar lights could be dimmed gradually.  Everything was going very well.  Eva knew a lot of people, so people came from everywhere.

Around 9:30 pm, my dad told my mother he saw someone smoking in the house.  My dad said he was not going to have anyone smoking in His house.  Then, my dad said someone spiked the punch with alcohol.  Next thing we knew, our father threw everyone out of the house and the party was over in a matter of about 30 minutes.  It was our first and last house party we had at our home. 

Years later, Eva and I would remember this house party.  It was held during a time when house parties were the going thing in Chicago.

 

Between The Dashes

13-14 May 2016 – Food That Tastes So Good!

We celebrated our 13th wedding anniversary by visiting the Shenandoah area.  Besides seeing the sites, one of the other treats was the fabulous food we tasted along the way.  Below are some of the highlights:

 

Joe’s Steakhouse In Front Royal, VA

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Scallops Beurre Blanc – pan seared sea scallops with shallot, mushrooms and tomato in a beurre blanc sauce

 

 

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Stuffed Haddock with crab and cream cheese, finished with a light tomato-basil cream sauce, brown rice and mixed veggies

 

Claire’s At The Depot in Warrenton, VA

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Mediterranean Lamb Chops on a Bed of CousCous – the chops were cooked with fresh herbs grown in their own garden!

 

 

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Claire’s At The Depot Herb Garden

 

 

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Southern Shrimp Salad – Yummy!

 

 

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Aunt Beatty’s Decadent Chocolate Cake – for the chocolate lovers!

 

21 May 2016 – Shenandoah, VA

My husband and I haven’t done a weekend getaway in a while so we decided to go someplace we’ve been talking about for at least 10 years – Luray Caverns!  Following are just a few treasures.  If you love nature, the caverns should definitely be on your bucket list!

Some history:  Cold air rushing out of a limestone sinkhole atop a big hill west of Luray, Virginia, blew out a candle held by Andrew Campbell, the town tinsmith, on the morning of August 13, 1878. So began the discovery of Luray Caverns.

Campbell, three other men, and his 13-year-old nephew, Quint, were exploring the area, looking for a cave. With the help of local photographer Benton Stebbins, the men dug away loose rocks for four hours before, candle in hand, Campbell and Quint slid down a rope into the cave. They could scarcely believe what they saw. The party had discovered the largest series of caverns in the East, an eerie world of stalactites and stalagmites seen by the light of a candle.

Luray Caverns, Luray, VA – in this section of the caverns, the water collected provides a mirror image of the structure above!

 

 


 


 

Debra & Al Saletta Luray Caverns 13 May 2016

 

Not only did we visit the caverns but we checked out some local attractions.  Following are pics from our visit to the Meems Bottom Covered Bridge in Mount Jackson, VA.  First, a little history:

One of the best-known covered bridges is the 204-foot single-span Burr arch truss known as Meem’s Bottom Covered Bridge in Mount Jackson. The Meem’s Bottom Bridge was constructed in 1892-93 from materials cut and quarried nearby for the massive arch supports and stone abutments, which extended 10 feet below the riverbed.  It was deeded to the Highway Department in the 1930’s in return for assuming its maintenance.  This long span over the North Fork of the river carried traffic for more than 80 years before being burned by vandals on Halloween 1976.  After salvaging the original timbers, the bridge was reconstructed and eventually undergirded with steel beams and concrete piers. The bridge was reopened to traffic in 1979 and is still in operation to date.  One of the many stops along the Wilderness Trail in Shenandoah County! (Source:  http://www.virginia.org/listings/OutdoorsAndSports/HistoricMeemsBottomCoveredBridge/)

 

 

 

 

We also toured the Route 11 Kettle Chip factory.   If you like potato chips, you’ve got to try these!

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Route 11 Potato Chips, 11 Edwards Way, Mount Jackson, VA  22842 540-477-9664