Thursday, December 29, 2016

It's My Birthday


Sunday, December 18, 2016

Merry Christmas


Monday, October 24, 2016

Autum












"Thou comest, Autumn, heralded by the rain,
With banners, by great gales incessant fanned,
Brighter than brightest silks of Samarcand,
And stately oxen harnessed to thy wain!"

Henry Wadsworth Longfellow

Friday, October 7, 2016

Turning 50 Alone





She went to sleep thinking of the multitude of meetings and plans she had for the coming day and weeks to come never knowing that she would never wake up to again.

I lost a friend this week. She and I would have turned 50 together next year in 2017. On September 3, 2016 she turned 49 and celebrated that night like she was 50. Next year the class of 1985 and those who were born in 1967 will cross the half a century mark alone and without my friend.

There is sadness that glows like a light as I stand and watch the daylight slip away as I park my car for her wake. My friend was never sick and had no ailments that were known or unknown.

It was her time the coroner said. She died of natural causes at 49 more than a month after her 49th birthday and more than a year before her 50th birthday. She was a wife, mother and an accomplished ambitious career woman who was pursuing her doctorate in Early Childhood Education.

She and I would have turn 50 together next year, but she died thinking of all the things she had to do the next day and in the coming weeks.



Abby

Tuesday, October 4, 2016

October Surprises......

    

     


The winds of October have blown in ushering out September and fall weather in the Deep South I hope.  While standing on my patio this morning I was struck by the awe of the new day as the sun rose and kissed the morning sky.  I love the winter months and the holiday season that is ushered in by hot chocolate, pumpkins, and falling leaves. 

Saturday, October 1, 2016

Welcome October


Wednesday, September 7, 2016

Abigail Loves Umbrellas


    

     I have a deep and abiding addiction to umbrellas. No matter the season you can always find an umbrella in my Amazon basket. Umbrellas with fish, raindrops and blackbirds now line the wall of my mud room.
     I am not sure when this addiction became $29.00 habit, but it is. I can’t shop on Amazon without filling my basket with some umbrellas. I’m a bonafide umbrella junkie, and I can’t apologize for it.


Abby

Thursday, September 1, 2016

Welcome September

                    Welcome September 2016



Tuesday, August 9, 2016

Chasing Abigail is closed for Summer Break




    Chasing Abigail is closed for Summer Break
                               until 
                    September 1, 2016.  

Wednesday, August 3, 2016

Abigail Loves Grilled Potato Wedges With Corn


Grilled Garlic-Herb Potato Wedges with Corn, Pesto, & Burrata

Crispy, golden potato wedges are a delicious treat that are grilled relief from standing over a hot stove.  These delicious wedges will definitely become an addiction.  I found the below recipe last year and enjoyed it all year long.
Abby


Grilled Garlic-Herb Potato Wedges with Corn, Pesto, & Burrata




Grilled Garlic-Herb Potato Wedges with Corn, Pesto, & Burrata

Grilled Garlic-Herb Potato Wedges with Corn, Pesto, & Burrata

Grilled Garlic-Herb Potato Wedges with Corn, Pesto, & Burrata

Grilled Garlic-Herb Potato Wedges with Corn, Pesto, & Burrata

Grilled Garlic-Herb Potato Wedges with Corn, Pesto, & Burrata

Grilled Garlic-Herb Potato Wedges with Corn, Pesto, & Burrata

Grilled Garlic-Herb Potato Wedges with Corn, Pesto, & Burrata

Grilled Garlic-Herb Potato Wedges with Corn, Pesto, & Burrata

Grilled Garlic-Herb Potato Wedges with Corn, Pesto, & Burrata
Yield: 4 servings
For the Potatoes:
3 large Russet potatoes, scrubbed well and cut lengthwise into wedges
2 tablespoons olive oil
1 tablespoon unsalted butter
3 garlic cloves, finely minced or pressed
3 sprigs of thyme
Pinch of red pepper flakes
Salt and pepper, to taste
For the Pesto:
½ cup fresh basil
Juice and zest of 1 lemon
1 garlic clove, minced
3 tablespoons toasted pine nuts
⅓ cup extra-virgin olive oil
⅓ cup grated parmesan cheese
For Serving:
3 ears of corn, kernels removed from the cobs
The pesto
1 (1-lb) ball of burrata or fresh mozzarella, torn or chopped
¼ cup fresh parsley or basil, chopped
Sea salt and pepper, to taste
For the Potatoes:
Place the potato wedges in a large pot and cover with cold water. Season the water with 1 tablespoon of kosher salt. Bring to a boil, reduce the heat, and simmer until the potatoes are somewhat tender, about 5 minutes total. Drain and dry well with a kitchen towel. You can do this several hours (or even days) ahead of time.
While the potatoes are cooking, preheat the grill. On the stove or hot grill, heat the oil and butter together in a small saucepan. Once the butter is melted, add the garlic, thyme, and red pepper flakes. Simmer over medium-low heat for a few minutes to allow the flavors to infuse.
Brush the potato wedges with a little bit of the seasoned oil and sprinkle with salt and pepper.
Place the potato wedges on the hot grill and cook until tender and charred in spots, turning frequently, about 7-10 minutes total. Remove from grill and toss with the remaining infused oil mixture. Season, to taste, with salt and pepper and transfer to a serving platter.
For the Pesto:
Combine all the ingredients in a food processor and pulse until combined. Taste for seasonings.
For Serving:
Add the corn to the platter of potatoes. Drizzle everything with a little pesto and top with the burrata and fresh herbs. Season, to taste, with sea salt and pepper. Serve with additional pesto on the side.

Tuesday, July 26, 2016

Abigail Kisses the Sun

 

I awoke early this morning and watched as the sun kissed the horizon and winked at the moon as it began to exit the sky.

It's days like this that I know that life happens when no one watches.

When I was a kid my mother use to say kids grew over night. When my kids were little I would measure them in the evening and morning and sure enough they would grew over night.

I awoke this morning to the sun and grew as a person.

Abby

Wednesday, July 20, 2016

Abigail's Loves Hot Dogs with Chipotle Cheese Sauce and Bacon-Corn Relish

Summer is the perfect time to throw a few dogs on the grill and enjoy time spending time with family or friends are on your patio enjoy a breezy summer evening.

One of my favorite recipes for grilled hot dogs I found on Cook and Beer blog.  Hot Dogs with Chipotle Cheese Sauce and Bacon-Corn Relish is a delicious treat for your palette.

Abby


Hot Dogs with Chipotle Cheese Sauce and Bacon-Corn Relish



Hot Dogs with Chipotle Cheese Sauce and Bacon-Corn Relish: The recipe you need at your next barbecue! | www.cookingandbeer.com
     Hot Dogs with Chipotle Cheese Sauce and Bacon-Corn Relish

Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Yield
8 hot dogs
Ingredients
    Chipotle Cheese Sauce
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup sharp cheddar cheese
  • 4 ounces canned diced green chiles
  • 6 ounces canned petite diced tomatoes, drained
  • 1 chipotle pepper in adobo sauce, chopped
  • 2 tablespoons tabasco or other hot sauce
  • salt and black pepper
  • Bacon-Corn Relish
  • 6 slices thick-cut bacon, cut into 1/2 inch pieces
  • 1 small red onion, finely chopped
  • 2 cups frozen corn, thawed
  • salt and black pepper
  • 1 tablespoons fresh cilantro, chopped
  • Hot Dogs
  • 8 all-beef hot dogs
  • 8 hot dog buns, lightly toasted
  • Assorted Toppings: Bacon-Corn Relish, Chipotle Cheese Sauce, Ketchup, Mustard, Dill Pickle Relish, etc.
Instructions
    Chipotle Cheese Sauce
  • In a large saucepan, melt the butter over medium heat. Add the flour and whisk until golden, about 1 minute. Whisk in the milk and continue to cook until slightly thickened about 5-6 minutes. In 1/4 cup increments, add the cheddar cheese to the milk. Make sure each batch is completely melted before adding the next. Once the entire cup of cheese has been added and melted, stir in the green chiles, tomatoes, chipotle pepper and hot sauce. Season with salt and black pepper if necessary. Keep warm on the stove while you prepare your other ingredients
  • Bacon-Corn Relish
  • In a large non-stick skillet, add the bacon. Cook over medium heat, until almost crispy. Add the red onion, corn, and a dash of salt and black pepper. Cook for 3-4 minutes or veggies are tender and the bacon is completely crisp. Stir in the cilantro and adjust seasoning to taste. Set aside until you are ready to assemble your hot dogs.
  • Hot Dogs
  • Preheat your grill or grill pan over medium high heat. Add your hot dogs and grill for about 8 minutes, turning them every 2 minutes or so. Once you have the perfect grill marks and the hot dogs are warmed through, remove from heat.
  • Assemble your hot dogs by placing a grilled hot dog on top of a lightly toasted hot dog bun. Top with a drizzle of chipotle cheese sauce and bacon-corn relish. Enjoy immediately!




Tuesday, July 19, 2016

Abigail's Favorite Cheesy Everything Dogs in a Blanket

I am in love! I am deeply in love with Cheesy Everything Dogs in a Blanket that I found on My Modern Cookery. These are the most delicious dogs EVER!  I made 16 this weekend for the kids and I will the DH was out of town on a business trip.
Abby

Cheesy Everything Dogs in a Blanket
Prep time
Cook time
Total time
Author:
Recipe type: Main
Serves: 8 dogs
Ingredients
For Everything Spice
  • ¼ teaspoon caraway seeds
  • 1 teaspoon dried minced garlic
  • 1 teaspoon dried minced onion
  • 1 teaspoon poppy seeds
  • 1 teaspoon sesame seeds
For the Dogs
  • 1 sheet of puff pastry, thawed
  • 8 all beef nitrate free hot dogs
  • Shredded swiss cheese, roughly 1 cup
  • egg wash (one egg whisked with 1 tbsp of water)
Instructions
For Everything Spice
  1. In a small bowl, stir together all ingredients until well distributed. Set aside.
For the Dogs
  1. Preheat oven to 425 degrees fahrenheit.
  2. Lay out puff pastry on a floured surface, roll out just slightly, about 1 inch on each side. Using a knife or pizza cutter, cut the dough into eight strips. I like to start in the middle and then slice each half in four pieces.
  3. slice your hot dogs in the middle, length-wise. Slicing down to the bottom but being careful not to slice in half on accident.
  4. Take a pinch of shredded swiss and stuff into the sliced hot dogs. Take a strip of puff pastry and wrap around the hot dog and cheese. Only the tips of the dog should be exposed. Arrange wrapped dogs on a baking sheet covered in foil. Brush the tops with egg wash and sprinkle generously with everything spice (you may have some leftover).
  5. Bake for 20 minutes or until dough is golden and cheese is melted. Serve warm.
http://www.mymoderncookery.com/2016/06/07/cheesy-everything-dogs-in-a-blanket/


Monday, July 18, 2016

Pasta Salad & Abigail

I absolutely love pasta salads in the summer time. Not only are they cool and refreshing they are a great main dish or side dish.  One of my favorite pasta salad is one that I found on a blog.
Abby
My Mom's Creamy Peppercorn Ranch Pasta Salad | whitbitskitchen.com
Perfect Summer Pasta
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Total time: 
Serves: Serves 8-12
Deliciously Creamy Peppercorn Ranch Pasta Salad. Perfect for summer cookouts, potlucks, and picnics. Leftovers great for days!
Ingredients
  • Ingredients:
  • 1 lb bag of tri-colored rotini pasta, cooked
  • 1 lb cherry tomatoes
  • 1 red onion, thinly sliced
  • 8 oz mushrooms, sliced
  • 1 broccoli flower, chopped into bite sized pieces
  • ¼ cauliflower head, chopped into bite sized pieces
  • 3 green onions, sliced
  • 2 bottles of peppercorn ranch dressing
Instructions
  1. Combine all ingredients in a large bowl except for the onions and one bottle of peppercorn ranch and refrigerate for a few hours before serving to allow the dressing to be absorbed. Before serving, add the onions and the last bottle of peppercorn ranch.
  2. Use as much vegetables as you like. You can also use whatever vegetables you like. Maybe bell peppers or some olives.
http://www.whitbitskitchen.com/2013/05/22/moms-creamy-peppercorn-ranch-pasta-salad/

Wednesday, July 13, 2016

Watermelon Slushies and Abigail

Summer and slushes go together like summer and sunshine.
Here is another favorite recipe for a delicious summer treat that I found at Celebrating Sweetness.

Abby


Watermelon Lemonade Slushies'
Prep time
Total time
This simple two ingredient recipe combines frozen watermelon and lemonade for a delicious, refreshing frozen beverage!
Author:
Recipe type: drink, fruit
Serves: 2-4
Ingredients
  • 4 cups cubed frozen watermelon
  • 2 cups lemonade, plus more if needed
  • Ice, if needed
Instructions
  1. Process frozen watermelon and lemonade in a blender until combined. Add ice if you'd like it thicker, or more lemonade if you'd like if thinner. Serve immediately.
Notes
Feel free to add alcohol for a spiked slushies'.
http://celebratingsweets.com/watermelon-lemonade-slushies-around-my-table-july-2015/

Tuesday, July 12, 2016

Sweet Kisses


Sweet kisses of summer

Like a Spring day
Abby


Saturday, July 9, 2016

Abigail's Memories of Days gone By



Life is often captured in moments of nostalgia that collide with memories.

When I was around seven or eight my parents bought a station wagon. In my mind’s eye I can still see that old burgundy station wagon with its “new car” smell as we all hopped in to take our first ride to the local state park.

I am and my sibling would vie for a seat on the rear-facing third row seat with lots of laughter. Summer was always a special treat as my parents loaded the station wagon and we headed off adventures.

I am not sure why that old memory bubbled up. But I am glad it did.

Abby

Friday, July 8, 2016

Abigail's Riding Hood


I’ve always loved the story of Little Red Riding hood.  The story calls to the part of me that wants a man come in and save me from the Big Bad Wolf.

Though to be honest; I am a good girl who really loves bad boys. And I must say in a battle of bad boys the Big Bad Wolf get my vote every time.

I mean come on what’s not to love about a gruff guy that needs and attitude adjustment with a “killer” smile who willing to fight the good guy for your heart.

I am a sucker for romance what can I say!

Abby

Thursday, July 7, 2016

Move Get Out of Abigail's Way


There is a weight that sometimes burdens the shoulders of those who walk amongst the average every people such as myself.  I often hear the words “stand and deliver” as I walk amongst those whom are climbing to the top of the ladder.

It is no surprise to me that the burden of being average is a heavy. I am often reminded that great people do great things not because can but because an average person such as myself moved out of the way and allowed them.

There are no rules on being great. The are no rules on being average. The only rule is if you are in the way move.



Abby

Wednesday, July 6, 2016

Abigail Loves Hummingbird Cake




Some days I need cake. Nothing special just a nice slice of delicious mouthwatering calorie saturated cake. 

I crave a giant slice of cake slathering in butter cream icing or peanut butter.   Nothing soothes the soul like a delicious slice of cake with or without ice cream. With or without a fork.

Sometimes eating a piece of cake straight out the pan while it’s cooling or off the rake where it sits to be iced, is the only way to enjoy a nice slice of cake.

With or without milk? With or with our icing. Cake is the mana from the goddess you need to lift your spirts and sooth your sweet tooth.

I love Cake!
http://www.myrecipes.com/recipe/hummingbird-cake-0
A Hummingbird Cake first appeared in the February 1978 issues of Southern Living, and it’s their most requested recipe to date. Hummingbird Cakes are full of so many wonderful flavors. They’re almost a combination of summer and fall, or at least that’s how I see it.


Ingredients

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 large eggs, beaten
11/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 (8-ounce) can crushed pineapple, undrained
2 cups chopped bananas
1 cup chopped pecans
Shortening
1/2 cup chopped pecans

Preparation

Preheat oven to 350°. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.
Bake at 350° for 25-30 minutes or until a wooden pick inserted in center comes our clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.


Tuesday, July 5, 2016

Findering Wilder Epidoes 1-4


Finding Wilder is my Summer 2016 summer story that is posted every Tuesday.   At the end of each month all the episodes will be posted together to create a short story.

Friday, July 1, 2016

Abigail's August





While applying make up this morning, I was reminded of an old Negro spirit that was song at the local Baptist Church during revival.   I could hear the words whispering in the air as I looked at nearly fifty-year-old face…” don’t got over at last”, the words and their memory made me smile.
The humid southern nights of my youth for the month of August were spent at the local Baptist Church. There, young children would find their way to the mourning bench. Those on the mourning bench would spend the month seeking God then take the pastors hand acknowledging their acceptance of Jesus as their savior.
I thought of this as I looked at my aging face remembering the days of my youth as the sun began to spill into the French doors of my bedroom.  The words of the song reminded me that I was once a child growing up in the rural South in home with lots of sibling and a mom and dad who loved me.
The humid nights of summer that I spent every August were happy times and although they are in my recent past I haven’t forgot them and every now and then happy memories creep up and remind me that the women in the mirror was once a kid.
Abby



Thursday, June 30, 2016

Abigail's Understanding





Looking out my window this morning, I closed my eyes asking for understanding of those who  can’t find it in their hearts to understand those who are battle worn and life tired. 

We all come for different backgrounds and experiences; what shapes our individual worlds  makes us who we are. My greatest prayer is that I can I look at those who are battle worn and life tired and extend to them the same understanding that I want extended to me.

There is, in my opinion, no glory is being tough as nails with those who have had their lives turned upside down either through their own deeds or those of others.  I always want to stand on the side of right and fairness not  because it’s the right thing to do, but because I can and I understand life affects us all.  

Battle worn or life tired, I want to always remember that it could be me. What I know for sure is that people make mistakes and I hope that on all occasions I remember my own when dealing with people and don’t condemn them for the things I myself have done or have thought about doing.

Abby

Wednesday, June 29, 2016

Abigail's Sun & Moon




I often wonder if the Sun disagrees with the Moon on what time to rise and what time to set. I wonder if those disagreements lead to the Moon casting off the Sun and trying to deny it a place in the sky. I also wonder if what shaped the Sun is ignored by the Moon. Is the Sun sanctimonious in its recrimination of the Moon? I am not sure what the relationship of the Sun and Moon is, but I hope and pray that it is one where the Sun gives the Moon another chance each night.

Abby

Tuesday, June 28, 2016

Finding Wilder


    
    

I was born on May 1, 2025, when the first wave of immigrants from the South entered Wyoming. My parents took one look at my wild head of red hair and knew they had to name me Wilder.

My mother and my father, Maria and Sinclair Wolf are from a little town outside of what use to be N’awls, Louisiana called Abbeville.  I was born on the overland transport that carried my parents from their home in Abbeville to Finding, Wyoming.  My parents have memories of life before the Overcast and I have none. I have always lived in a world that is cold.

Finding Wyoming is my home but unlike most folks I have traveled to my other cities that are still viable even those in the South. My mother is the Sectary of State in Finding and serves on the Regional Council of City States which was established to ensure that all cities have access to the same information about surviving until the sun comes back.

My mother was once a leading bioengineering for the United States Government before the Overcast.  She was the primary scientist on a team that was trying to find out what happened to the sun. She was made Sectary of State for Wyoming after Overcast to protect the interest of the people. My dad’s a part of the engineering crew that constructs greenhouse for people to grow food.  

Finding, Wyoming is a med-sized town and a mixture of folks from all over the United States. Most if not all of the young people have lived here all their lives. There are two public schools, and public transportation that runs underground. Most of the cabins have a basement that lead to the underground trains. No one ever goes outdoors unless they are forced to. Even the shops and malls can be entered from underground.

Monday, June 27, 2016

Abigail's Boozy Favorite Milkshake




Bourbon, chocolate syrup and vanilla ice cream? Don’t mind if we do. This Bourbon chocolate milkshake is perfect for any occasion.
2 oz. bourbon
2 oz. chocolate syrup
1 cup vanilla ice cream
Tools: blender
Glass: milkshake or pint
Combine all ingredients in a blender and blend until smooth.
Ben Johnson, West Egg Café, Atlanta
http://imbibemagazine.com/Bourbon-Chocolate-Milkshake/

Thursday, June 23, 2016

I am Abigail Madison Chase


 
 
There are days when I am reminded that I am uniquely crafted to be me. I am me. I am Abigail Madison Chase. I am my own light and my own darkness. I am the hope of generations and the disappointment of few.  I am the sunrise that rises and sets. I am the moon hung high in the sky. I am me and that is all I have to be.
Abby,

Wednesday, June 22, 2016

Abigail Loves Mango Watermelon Lemonade

Nothing says summer like a delicious cold frozen drink. During the summer months my blender gets a work out. I love use fresh fruit to make slushies' and frozen drinks.

While surfing the net I found the most delicious frozen drink yesterday at jamonkey.com for frozen mango watermelon lemonade.

This drink is fantastic for those who love mangos like I do.

Abby




Frozen Mango Watermelon Lemonade


The only thing you’ll need for this drink recipe is;
Watermelon (about a 1/4-1/2 depending on size)
Mango (about 3)
Lemonade (16oz)

Read more at http://jamonkey.com/frozen-mango-watermelon-lemonade/#iHVdOKG7wHRbeRsw.99

To start, you’ll need to cut up some watermelon and mango and place the chunks into separate containers. Seed the watermelon as you’re putting it into the container. How much fruit you will need will depend on how big your family is of course, but I was able to make 4 drinks with 3 mangoes and 1/4 of a watermelon.
image: http://jamonkey.com/wp-content/uploads/2015/06/DSC00051-620x413.jpg
Watermelon Mango
You are freezing the fruit in different containers because you will be blending them separately as well. When your fruit is frozen, place either the watermelon into your blender first with 8 oz of lemonade. I decided to put watermelon on the bottom because it contains more water than mango so I knew it would help blend further in the cup when it starts to melt.
image: http://jamonkey.com/wp-content/uploads/2015/06/DSC00103-620x413.jpg
Frozen Watermelon
Pour all of your watermelon lemonade into the cups first. Then blend your mango mixture with the remaining 8 oz lemonade. Pour on top of the watermelon mixture. Garnish your drink with a slice of fresh cut watermelon. image: http://jamonkey.com/wp-content/uploads/2015/06/DSC00112.jpg
Frozen Mango Watermelon Lemonade
You can enjoy with a spoon or with a straw, either way, it’s going to be delicious! We sat around outside and enjoyed them before the rain started to pour this weekend.  These hot days in the south call for some serious cool down and we don’t have ice cream trucks that come by Like I did when I was a kid. Besides, I wouldn’t want them eating ice cream every day, but frozen fruit as good as this, means it’s game on summer! image: http://jamonkey.com/wp-content/uploads/2015/06/DSC00111-620x932.jpg
Frozen Mango Watermelon Lemonade

Enjoy! 

http://jamonkey.com/frozen-mango-watermelon-lemonade/

Tuesday, June 21, 2016

Finding Wilder


 


      The South is not totally uninhibited but those who stayed have to wait months for supplies to come by military transport. The population of the world was down by a third. Most of the losses in the United States were in the South were the people were least able to handle the cold and the coldest temperatures were registered.

     Americans during the Overcast abandoned cities for rural areas where large greenhouses could be built to feed multitudes. Charleston, Atlanta, Memphis, Little Rock, Houston, New Orleans, Dallas Montgomery and Jacksonville Florida were repopulated with less folks then before the Overcast.   The cities were now starting to thrive again and in a year when the government removed the ban on land travel lots of folks were planning to move back to the South as soon as an underground train was built.

      The first underground monorail after the freeze connected the west to the northwest. It was more than a day’s travel to the first major city in the northwest on the high speed trains.  The new monorail to the South was going to be difficult to build since infrastructure was no in place for workers and their families to live in the south as the trains were being built.  

     The cold had changed the world and now the world was learning to adjust slowly to the cold.

Thursday, June 16, 2016

Abigail's Love Affair With Sloppy Joes


I love Sloppy Joes. Sloppy Joes are the most delicious sandwich after BLT's. As a kid I spend my summers eating Sloppy Joes and playing in the sun. As an adult I eat Sloppy Joes and remember the lazy days of summer when I was a kid.

 Abby

Wednesday, June 15, 2016

Abigail Loves Greek Mythology in Western Art




Somewhere deep in my soul there lives a world famous artist whose hiding out and does not want to ever be heard from. In lieu of her appearance, she left me to marvel at the works of other great artist. I’ve been thinking lately that I want to get a Masters of Arts in Art History. What would I do with this degree you ask. Nothing. I just want it so that I will know the history of the art that I enjoy so much

Abby.
 





Benjamin WEST : Phaeton asks Apollo for permission to ride the charriot of the Sun. 1804, Musée du louvre

Tuesday, June 14, 2016

Finding Wilder




America was in a deep ice age and no one knew when it would end. The entire US was a frozen tundra including the Southernmost of Florida. Scientist in America and around the world were puzzled as to why the weather changed.

Families now had to rely on themselves to grow fruits and vegetables. Communities had banned together to create large greenhouses and most homes had their own smaller greenhouses that were issued by the government to help people survive. Livestock was weathering the age in side of barns.

      Most folks learned to adjust to life in the cold without a study source of heat from the sun to warm their bodies. Much of the homeless population was lost the first winter when temperatures dropped to below zero. Most folks now try to spend what use to be winter on the outside when the sun breaks through the clouds for an hour each day. Most of the time the clouds and the heavy fog obscure the sun.

The world was a new place with the Overcast. Planes where no longer a viable transportation option so the government had built high-speed trains that would carry folks underground all over the US.  Schools, hospitals, fire stations and other public building were still open and operating despite the cold. Nothing much changed. People adjusted and learn to live without.

The US survived and thrived as usually under the new weather condition. Elections were still held every four years and folks still found time to complain about politicians.  The panic that was supposed to grip the US if a global disaster happened never materialized.

In the 12th year without the sun Wyoming became one of the first states to reopen its borders to outsider as the temperatures in many states began again plumb it. The government has planned for many scenarios and this was one of them. A large spread of land had been taken by the government to build homes to house those who were fleeing their homes in other states.  The first mass migration of Southerners came in the Fall of 2025.  Hundreds of thousands made their way to Wyoming and within a year the borders were closed again for good. The year after North and South Dakota opened up and more people poured in until the borders closed a year later. The next year Colorado, Virginia, Massachusetts, Rhode Island and New York opened their borders for six months and many folks from the south relocated. Now all the borders are closed and everyone has to stay put where they are. No one is authorized to travel over land accept the military.

The South is not totally uninhibited but those who stayed have to wait months for supplies to come by military transport.

Friday, June 10, 2016

It's Friday and summer for my blog is off to a roaring start!

Thursday, June 9, 2016

Abigail devours Caramel Cashew White Chocolate Blondies

My favorite go to snack is brownies. I love brownies especially blondie brownies. Last week I found the most delectable recipe for brownies and its so delicious I have made it twice. Celebrating Sweets is the blog that I found the recipe and I am eternally grateful for her post. ! Yummy

Caramel Cashew White Chocolate Blondies
 
Prep time
Cook time
Total time
 
Soft and chewy brown sugar blondies loaded with caramel pieces, white chocolate chips, and salted cashews. Sweet and salty, chewy and crunchy - so addicting!
Author:
Recipe type: dessert, bars
Serves: 12
Ingredients
  • ½ cup (1 stick) unsalted butter, melted
  • ¾ cup light brown sugar, packed
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup all purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 10 soft caramel candies, unwrapped and cut into eighths (about ½ cup)
  • ½ cup roasted, salted cashews, chopped
  • ½ cup white chocolate chips
  • Ice cream, for serving (optional)
  • Salted caramel sauce, for serving (optional)
Instructions
  1. Preheat oven to 350°F. Line a 9x9 square pan with foil and spray with non-stick spray. Set aside.
  2. In a large bowl, whisk butter and brown sugar until thoroughly combined. Add egg and vanilla extract, whisking to combine.
  3. In a separate bowl, combine flour, baking powder, and salt. Add the flour mixture to the wet ingredients and stir with a rubber spatula or wooden spoon, until combined. Fold in the caramel candies, cashews, and white chocolate chips.
  4. Pour the batter into the prepared pan and spread into an even layer. Bake for 18-20 minutes, until light golden brown, and a toothpick inserted into the center comes out clean. You want to remove them from the oven just short of being done. They'll continue to cook as they cool. Place pan on a wire rack to cool completely.
http://celebratingsweets.com/caramel-cashew-white-chocolate-blondies/#
Notes
Make sure the caramel candies you use are fresh and soft.

It's important to use roasted, salted cashews, not raw cashews. The saltiness is needed to balance all the sweetness. You could also add a sprinkling of sea salt to the top of the blondies for extra saltiness.

Wednesday, June 8, 2016

Abigail's Healthy Snack


When the summer sun is high temperatures can make it impossible stay indoors, why not make a nutritious snack and take the kids outside. One of my favorite go to snack in the summer is a nice nutritious skewer of fruit. It’s also a way to get the kids to eat fruits.

Abby

http://www.bystephanielynn.com/2014/06/healthy-summer-snacks-with-taste-of-nature-backyard-play-craft-realtastesgood.html


Party Fruit Skewers - Fruit Kabobs
Fruit is made fun and convenient with these colorful grab-and-go fruit kabobs. A variety of fruit is encouraged in the daily diet for maximum health benefits. These threaded layers of fruit not only create a beautiful presentation but pack multiple vitamins, minerals, micro-nutrients, and antioxidants onto one easy to eat wooden skewer.
Fruit Skewers

Some of the fruit we love:
Strawberries:
  • excellent source of vitamin C
  • rich in vitamin B-6, niacin, riboflavin, pantothenic acid and folic acid
  • contains vitamin A, vitamin E and many antioxidants
  • contains a good amount of minerals like potassium, manganese, fluorine, copper, iron and iodine
Mango:
  • rich in dietary fiber, vitamins, minerals, and antioxidant compounds
  • excellent source of Vitamin-A and flavonoids like beta-carotene, alpha-carotene, and beta-cryptoxanthin
  • rich source of potassium
  • good source of vitamin B-6, vitamin C and vitamin E
Papaya:
  • contains a good amount of soluble dietary fiber
  • has one of the highest vitamin C content for fruit
  • excellent source of vitamin A and flavonoids like beta carotenes, lutein, zeaxanthin and cryptoxanthins
  • rich in folic acid, vitamin B-6, riboflavin, and vitamin B-1
  • contains a good amount of potassium
Kiwi:
  • rich source of soluble dietary fiber
  • excellent source of antioxidant vitamin-C
  • very good levels of vitamin A, vitamin E, vitamin K and anti-oxidants such as beta-carotene, lutein and xanthin
  • kiwi seeds are an excellent source of omega-3 fatty acids
  • rich source of potassium
  • contains good amounts of minerals like manganese, iron and magnesium
Bananas:
  • replenishes energy and revitalizes the body instantly
  • contains a good amount of soluble dietary fiber
  • contains health promoting flavonoid poly-phenolic antioxidants
  • very good source of vitamin B-6
  • moderate source of vitamin C
  • contains adequate levels of copper, magnesium, and manganese
  • very rich source of potassium
 
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