Are holidays returning to normal ...
4 years ago
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Travelling over Thanksgiving holiday
Comments (8)Traveling the Tuesday before will be busy but not crazy busy. I live in a cold climate (Maine) and when I fly somewhere warm I never bring my winter coat with me. Too heavy, too hot, too bulky. It will make me cranky to lug it around, stick it somewhere or wear it. I wear a hat, gloves, sweater and scarf. That will get me from the car to the terminal and back again, the coat and winter boots and thicker gloves(in case the car doesn't start when I return or I couldn't get indoor parking and need to dig out) stay in the car. For the same heat reasons, but also for the TSA requirements which will have you taking off your shoes, I wouldn't wear hiking boots on the plane: ballet slippers, mules, clogs. I need shoes I can slip out of. For clothing I need layers to shed: my normal attire is long sleeve breathable t-shirt, cashmere sweater, wool scarf/ but really shawl size, it doubles as a blanket, if there is a draft, extra socks in my purse. The Monday after will be a much busier travel day. Know the procedure for going through security. Even if you have allowed ample time for yourself, the gentleman behind you may not have been such a careful planner, and then he got stuck in traffic. I never want to be the one that makes 'that guy' lose his cool....See MoreReturning items by mail. Is no confirmation normal?
Comments (7)I think you need to either call your credit card company or set up an online account. Not to lecture, but you need to pay attention to this stuff, no matter that your husband isn't onboard with online. Mail theft is a big part of identity theft. You can still get paper bills AND have online access to the information. Your credit and financial identity is important--and separate from your husband's, so it's worth the time spent to figure this stuff out, no matter who's in charge of bill paying. And you can always return items by registered mail, so that the company has to sign for the package....See MoreReturn of the return of the Vegetable Basket Challenge
Comments (7)The first thing that came to my mind was Grilled Ratatouille. You could sub out nearly an veggie you like. It's delicious served over pasta or rice. Grilled Ratatouille Source: Rachel Ray Magazine 3 large tomatoes, halved crosswise 2 bell peppers, quartered 2 zucchini, thickly sliced lengthwise 1 eggplant, thickly sliced lengthwise 1 onion, thickly sliced crosswise 1 head garlic, halved crosswise 1/4 cup extra-virgin olive oil Salt and pepper 1/2 cup pitted kalamata olives, sliced 2 tablespoons red wine vinegar Preheat a grill to medium-high. On a large baking sheet, arrange the tomatoes, bell peppers, zucchini, eggplant, onion and garlic in a single layer. Brush with the olive oil and season with salt and pepper. Transfer the vegetables to the grill and cook, turning once, until just tender and slightly charred, about 5 minutes for the tomatoes, 8 minutes for the peppers, zucchini and eggplant and 10 minutes for the onions and garlic. Return to the baking sheet and let stand until cool enough to handle. Chop the peppers, zucchini, eggplant and onions into �-inch pieces and transfer to a large bowl. Squeeze out the garlic cloves, finely chop and add to the bowl. Working over the bowl, slip off and discard the tomato skins and remove the cores, then crush the tomatoes with your hands and add to the bowl. Add the olives and vinegar, season with salt and pepper and toss. You could do the same with a Roasted Vegetable Tart-sub the veggies you have. Delish! Roasted Vegetable Tart 1 medium zucchini, sliced 1/4 inch thick 1 cup bite-size strips red and/or yellow sweet pepper 1 small red onion, cut into thin wedges 4 large button mushroom caps, sliced 1/4 inch thick (about 2 cups sliced) 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 9-ounce package frozen artichoke hearts Nonstick cooking spray 1 15-ounce package folded, refrigerated unbaked piecrusts (2 crusts) 1 5-ounce container semi-soft cheese with garlic and herb 1 3-ounce package cream cheese, softened 2 teaspoons milk 2 tablespoons grated Parmesan cheese 1. Preheat oven to 450 degrees F. In a large, shallow baking pan, combine zucchini slices, sweet pepper strips, onion wedges, and mushroom slices. Drizzle with oil; sprinkle with salt and black pepper. Toss to coat. Bake uncovered, in the preheated oven for 12 to 14 minutes or until tender, stirring once halfway through baking time. 2. Meanwhile, cook artichoke hearts according to package directions; drain. Halve any large artichokes; stir into roasted vegetable mixture. Set aside. 3. Reduce oven temperature to 400 degrees F. Lightly coat two baking sheets with nonstick cooking spray. Unfold piecrusts according to package directions. Place each piecrust on a prepared baking sheet. 4. In a large bowl, beat semi-soft cheese with garlic and herb and cream cheese with an electric mixer on medium speed until smooth. Spread half of the cheese mixture over the center of each piecrust, leaving a 2-inch border. Evenly divide the vegetable mixture between the piecrusts. Fold piecrust edges partially over the filling, pleating as necessary. Brush edges with milk; sprinkle with Parmesan cheese. 5. Bake in the 400 degrees oven about 20 minutes or until golden. Let stand on baking sheets on a wire rack for 10 minutes. Cut into wedges to serve. Serve warm. 6. Makes 2 tarts (16 appetizer servings) Linda...See More2015 Holiday Seed Swap
Comments (190)To whoever put the alma paprika and Santa Fe grande seeds into the holiday swap, thank you!! They are positively prolific so far and I'm definitely going to enjoy this year's harvest. Would love to see photos of what others planted from the seed swap as well!...See More- 4 years agolast modified: 4 years ago
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