It's a Snow Day Sunday here in the valley of Virginia!
Sunday, January 13, 2019
Sunday, April 5, 2015
Tuesday, March 31, 2015
Check Off One From the Bucket List!
Tonight, I did something that I have wanted to do for months now. If I had a bucket list, this would be one item that I could finally check off. Being a farm girl from rural Virginia, one would think that this would not be a big deal, but for me it took a lot of courage from start to finish. I obsessed over the time factor that this task would take to complete. Today, I realized that I had all the necessary preliminaries in tow. I thought I might need a second pair of hands to help me with my task since so much of it would come together simultaneously. So I called my daughter and asked her if she would consent to be a guinea pig for her mom's project. She said "yes" so I was committed to go forward with the plan.
So tonight for supper, I made...
They were great! I read so many recipes that I ended up using a combination of recipes. I could do a lot of the preparations in advance such as baking the bacon to crumble, slicing the little green onions, and grating the cheddar cheese, Here is what I finally put together.
Cheese Grits
1 1/3 cup water
1 14 oz. can chicken broth
1 cup evaporated milk
1/2 teaspoon salt
1 cup uncooked grits
1 1/2 cup sharp cheddar cheese, grated
1/4 cup Parmesan cheese, grated
1/2 teaspoon hot sauce
1/4 teaspoon white pepper
Bring the water, chicken broth, salt, and milk to a boil.
Slowly stir in the grits.
Cover, and reduce the heat to barely simmer.
Cook for 12-14 minutes. Stir occasionally with a whisk.
When cooked sufficiently, add the cheese, hot sauce, and pepper.
Keep warm until ready to serve.
Bacon and Shrimp Sauce
7 slices of bacon, cooked and crumbled. I bake mine in the oven, and it crumbles well.
3 garlic cloves, minced
2 pounds shrimp, peeled and deveined
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
6 green onions, chopped
2 tablespoons fresh parsley
Cook bacon and crumble.
Reserve about 4 tablespoons of fat from the cooked bacon in a skillet.
Saute' minced garlic in the fat. Add the shrimp and cook for about 3 minutes until the shrimp is no longer pink.
Add the lemon juice, onions, and Worcestershire sauce.
Stir in the crumbled bacon.
Spoon grits onto a plate.
Sprinkle with parsley.
Top with the bacon-shrimp mixture.
So tonight for supper, I made...
Shrimp and Cheese Grits!
Cheese Grits
1 1/3 cup water
1 14 oz. can chicken broth
1 cup evaporated milk
1/2 teaspoon salt
1 cup uncooked grits
1 1/2 cup sharp cheddar cheese, grated
1/4 cup Parmesan cheese, grated
1/2 teaspoon hot sauce
1/4 teaspoon white pepper
Bring the water, chicken broth, salt, and milk to a boil.
Slowly stir in the grits.
Cover, and reduce the heat to barely simmer.
Cook for 12-14 minutes. Stir occasionally with a whisk.
When cooked sufficiently, add the cheese, hot sauce, and pepper.
Keep warm until ready to serve.
Bacon and Shrimp Sauce
7 slices of bacon, cooked and crumbled. I bake mine in the oven, and it crumbles well.
3 garlic cloves, minced
2 pounds shrimp, peeled and deveined
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
6 green onions, chopped
2 tablespoons fresh parsley
Cook bacon and crumble.
Reserve about 4 tablespoons of fat from the cooked bacon in a skillet.
Saute' minced garlic in the fat. Add the shrimp and cook for about 3 minutes until the shrimp is no longer pink.
Add the lemon juice, onions, and Worcestershire sauce.
Stir in the crumbled bacon.
Spoon grits onto a plate.
Sprinkle with parsley.
Top with the bacon-shrimp mixture.
There was not a morsel left-a success!
Sunday, February 8, 2015
We Were Held Frozen!
Last night, we continued the family birthday festivities with Miss E's #5 birthday party. The theme was from the movie Frozen. Various Frozen appetizers and pizza was enjoyed by ten adults and six children to celebrate the day Miss E was born.
Shortly after arrival, Miss E, dressed as Queen Elsa, started opening her gifts. One of the first gifts she opened was a hat crocheted by her Cousin Cathy. She modeled her crown with her new white braid.
Monday, January 12, 2015
Miss Meredith
Good morning from Applejack Lane. The ice is glistening here, and schools are on a two hour delay. That gives us time to wish Miss Meredith a very happy 12th birthday this morning. Hope you have a wonderful day!
Saturday, January 10, 2015
Sunday, June 8, 2014
Four Youngsters That Made a Difference
Hello from Applejack Lane. It's been a while since I have posted, but four young people inspired me to do some bragging about the next generation. Ben and Meredith, brother and sister from Henrico, and Stu and Emma from Crozet , donated their times and talents to participate in two very important community causes over the weekend.
Ben and Meredith participated on two Relay for Life teams at Pocahontas Middle School Friday night. Each raised $70 for a total of $140 going to the American Cancer Society.
Ben and Meredith's grandmother recently fought a bout with cancer and won. They dedicated a luminary in her honor at the relay.
Stu was part of the initial research group at UVA which now allows him to eat peanut products safely. He and Emma raised $61 towards the UVA research fund.
We are so proud of these youngsters. They are learning at an early age about caring and developing a community spirit. We also commend their parents, John and Leslie and Tom and Beth, who are teaching them to be selfless and giving individuals.
On Saturday, Stuart and Emma supported the UVA Health System's research for pediatric peanut and other food allergies. . The event was called Kid's Craft for a Cause. Stu provided some of his house drawings while Miss E made beaded bracelets.
Stu was part of the initial research group at UVA which now allows him to eat peanut products safely. He and Emma raised $61 towards the UVA research fund.
Ben, Meredith, Stuart, and Emma-we salute you!
In loving memory of Jeanette Blair Waybright Clemmer -June 20, 1919-June 9, 1988
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