Monday, April 21, 2014

Goals and Menu Week Ending April 27, 2014



Easter was really nice but very quiet with hubby in Missouri and daughter in Bahrain. The older grandson was with his mother so it was just my son, son-in-law and the baby. We ate out and had a nice time but I missed having a big Easter dinner. Sadly, I forgot to put the computer card in the camera so this screen shot during Facetime is the picture we have of the baby seeing a baby lamb... Thanksfully, my daughter got to see it too, technology is amazing.



I have finished planting the garden and am working my way through weeding, cleaning out and mulching flower beds. The job of weeding is tough work. If I had been on top of this and mulched in March, the beds would have been easier to handle but no use crying over spilled milk. At least the garden looks good, is planted, weeded and mulched. Next up planting flower pots. My son-in-law built me two old fashioned life guard stands to plant my pots on.  This photo shows the old one... The new ones need a coat of paint and ready to plant.




The living room project starts in two weeks, after classes end. One of the pieces I am reupholstering is going slow... also I am busy with a baby and the flower beds but I wanted to complete it before we start the living room. I also wanted to finish sewing my daughter's grocery bags. She returns next week from the Middle East and I wanted to surprise her with these bags. I made myself some here.
  


Lastly, I am working on my plans for the 16 weeks of summer that I have before the fall semester starts... 16 weeks of gardening, painting, two major room remodels, sewing, cooking and baking. We will host a bridal shower and a Fourth of July Party so I need to be organized. The summer can fly by if I don't have a solid plan... As you know, I have a plan for everything. Summer is no exception. I also planned for the summer; laying by the pool, laying in the pool, afternoon naps, a trip to the beach, playing with grandchildren, antique shopping with daughter, a shopping trip to Atlanta and summer grilling. Have you started planning for the summer? It will be here before you know it.


Monday

 


Pork Chops with Mustard Sauce
Loaded Mash Potatoes
Garden Salad


Tuesday –22th

 


Chicken Tacos
Refried Black Beans
Queso dip with Chips


Wednesday – 23th




Spaghetti with Pesto
Cesar Salad

Thursday

Out with family


Friday



Twice Baked Potatoes
Roasted Green Beans


Saturday



Four Cheese Pizza
BLT Salad



Sunday Brunch




Cinnamon Rolls
Steaks with Herb Butter
Scrambled Eggs
Hash Browns
Assorted Fruit

Thursday, April 10, 2014

The New Garden Beds




We have built new beds this year for the garden. Let’s see what the garden looks like!!

Enter the side gate.




Three more beds need to be planted. Before I will dress the beds with a nice layer of compost, I need to finish up weeding.


Eggplant with red lettuce in the bed. Every bed has arugula, kale or various assorted lettuce. We can only grow lettuce for another month and a half.


The raised beds are an experiment. I love how they look in the garden but I love the idea of not weeding Bermuda grass for five hours a week. 

 

I bought the plans here and will keep you posted about how the herbs grow. Melanie @ Raised Urban Gardens grows everything in her raised beds except for carrots. She lives in Texas and we both have exactly the same amount of rainfall during the year. I plan on painting them to match the house... yeah I am weird like that. 




Love my bottle tree, even if my hubby thinks it is red neck.



I still have lots to do in the garden, doesn’t everyone? But it is starting to look pretty.

Tuesday, April 08, 2014

Apricot Dijon Glazed Ham




Easter is not Easter without a great glazed ham. My go to ham recipe is not only easy but completely fool proof. 




Start with a fully cooked spiral ham, 7 to 9 pounds in a roasting pan, I sometimes use a glass baking dish.

Cover the pan with foil

Bake at 300 degrees for 10 to 15 minutes per pound.

Meanwhile, mix an entire jar of apricot jam with an entire container of dijon mustard.

Remove the ham from the oven and pour the glaze over the ham. Turn the oven up to 400 degrees and cook for an additional 20 minutes. Remove the ham and let rest for about 10 minutes. 


This ham is the most delicious thing you have ever eaten. I will be honest, sometimes I make this ham for brunch just for the leftovers.