Monday, January 25, 2010

Missing the Beach

I took my nice camera with the intention that I would take lots of pictures this year. However, this is the only picture I took. This is only one of the reasons why Yoalder is an essential companion on our beach trips.
I was going to put on a picture of myself in my tiara but I thought better of it because I didn't want to end up in a gingerbread house at a ward Christmas party!
I must say, I have been more tired this week than I have for a long time. Staying up until 3 a.m. every night has its consequences. It was a good break though. I am in awe of all you amazing women.

Photos from Yoalder

Sunday, January 24, 2010

Hello Ladies,

Wanted to add a few pictures to the blog. The first keeps me going. This is what we saw while driving home. It was so incredibly funny!!!!! Hope you all get a good laugh from it. I miss you all and can't wait to get together. BIG HUGS!!!!!


Friday, January 22, 2010

Hello Ladies.....Boy do I miss you ALL. I keep thinking to myself "Last week at this time I was..." Kimberly I LOVE all the photos. Also thanks for the great recipes. Can't wait to see all of you at quilting.

2010 Beach House, Group Shot and Projects!

Look how totally hot Yoalder looks in our group shot!!!

Quilting Regreat 2010!

What a perfect trip! I am still on such a high from spending those days with all you amazing women. Here is a link to the photos I took. Too many to upload to the blog. I will post the highlights shortly. And, here are the recipes!
Black-Eyed Pea Salad
2 15.8 oz cans of peas, rinsed
1 2 oz jar pimento, drained
1/2 cup diced purple onion
1/4 c vinegar
1/4 c & 2 T red wine vinegar
1/4 c & 2 T sugar
1/4 c & 2 T vegetable oil
3/4 t red pepper (I use 1/2 t)
1/4 salt
Combine first 3 ingredients, toss gently. Combine dressing ingredients, mix well and pour over pea mixture. Cover and chill 3 hours. Makes 6-8 servings.

Creamy Coleslaw
1 small cabbage, shredded
1 small purple cabbage, shredded (about 1 ½ lbs combined green and purple cabbage)
½ cup diced green pepper
½ cup diced celery
¼ cup chopped scallions
½ cup mayo
½ cup sour cream
2 TB sugar
2 TB white vinegar
1 TB prepared mustard
½ tspn salt
½ tspn paprika
¼ tspn pepper
½ tspn celery seed
Combine vegetables, toss well. Set aside.
Combine dressing ingredients, stir well. Pour over vegetables and toss gently. Cover and chill for at least 2 hours.

Pimento Cheese - the BEST ever!
1 pound shredded sharp cheddar cheese
1/2 pound shredded Monterey Jack cheese
2 medium kosher dill pickles
2 or 3 cloves of garlic
1 4-ounce jar of pimentos, drained
Put in large bowl and mix with about 3 good tablespoons of mayonnaise. (I use Duke's, a Southern brand based in Richmond, Va., that many pimento-cheese aficionados prefer.)
Refrigerate, but set out for 20 to 30 minutes before use. Monica and I also added cayenne and honey to taste. If you want to create a grilled cheese, just layer with bacon and sliced tomato! Yum!

US Open Sandwiches
1 big fluffy croissant
about 3 slices brie with rind
3-4 slices good quality Black forest ham
Wrap in tin foil, bake in 350 degree oven until heated through - about 20 minutes.

Saturday, January 9, 2010

Hi Kim! Its been a while since I have checked this blog. I was looking for the chicken salad recipes to print and take since we will be making them again. I, too, can't wait for our trip. Such a treat to look forward to each year!

Saturday, January 2, 2010

Can't wait!!!!!!

Does anyone check this blog???I am looking forward to the 14th!!!!! Can't wait to see everyone. Happy New Year to ALL. Kim