It's been a bit of a crazy week. That's okay. Stuff got done. Things like, painting out there on the place. The second story. Which was a hard thing. I sold my Oui Jars. Met a couple of really nice people. Now I am inspired to sell my silhouettes. It's been difficult to create menus. I am not sure if it is the problem with diesel fuel being so ridiculously expensive making it hard for trucks to travel much or not, but besides the prices of things being so awfully high, now t

And here we go. Teri's Toe Fungus with Little Brown Maggits Cold Red Snow and Yellow Polar Paws SPN - SKS Big Black Sleeze Boogers River Beasties Did that whet your appetite? LOL. Too much fun. 250 lbs here on Earth is 94.5 lbs on Mercury. No, I'm not fat. I’m just not on the right planet.

I shred paper stuff and old credit cards. After shredding I put the shreds in the recycle bin. When it comes to old credit cards, I shred, then take half and put in the garbage and then wait a week (until after the trash is picked up) and then toss the other half. I do this so that I am taking one precaution against identity theft. I'm sure there's plenty more I could/should do but I'm not sure what those other things are, really. Yes, I recycle my old menus. Last week's is a

LOL. Just ask. And I'll interpret for you. 1. Cluckers wearing Bells and Dancing on Polenta Crema 2. Kung Foo Pao Hens with P&P, Throwing Rice 3. Squished Acorns with M&Ms 4. Smoking Swimmers, Spudnik Surprise and Martians 5. Roasted A to Z on Puddles From Oz I am having way too much fun these days. Surprisingly I am still staying within a certain budget range. Thank goodness cuz things sure are not getting any cheaper. Went to my doctor (my Endocrinologist) this week a

Not kidding. The weather did a full 180. The air is cleared out of the smoke. The temperatures are 30 degrees cooler. Here's the rub though, now that's it is so much cooler we can't open the doors and windows without the furnace kicking on. LOL. Good grief. Speaking of Good Grief (I can hear Beethoven playing in the background) this week's menus owe a lot to the comic strip that made that idiom more well known. Thanks Charles Shulz. You made my week. Here's the menus: Gnom

With the prices of everything going up and up I am getting even more budget conscious. I am sticking with what I know I like so there is less food waste and sticking with what I know is affordable at the same time. Sezme Chicken with Ali Baba Cuban Chickadee with Pellets Silver Darlings with Smoky Mountains Pasta Tamahtah with Leafy Delights Grilled Melty Memoirs with THE WORKS No dictionary for you this time. You are on your own. hee hee hee hee What is red and smells

I've had a busy week and I've been putting a lot of energy (focused energy) into creating what is now being called "BoyBunny". Well, something that sounds like that anyway. So a day late in posting the menu list for this week (which starts today). Oh well. With no further ado, here it be: BB Braggers and Air-Fries Round Browns Stew and Buskicks Butter Chicken and Burley-Bobs Fish and Tater Salad COTF Fancy Foo Foo Had a lot of leftovers that needed to be used before turn

Okee Dokee, here's this week's menu list. Enjoy. As an aside, have you ever heard of Chicken Paprikash? No? hee hee hee Purple Parm with Caesar Peppers SezME Chicken with Cuckoos Bok Choy and Pearls Chickencatchatoady with Mashed Taters and Broccoli Salmon, Kale, Smashed Cannellini with Sauce Dictionary: Purple Parm = Eggplant Parmesan Caesar Peppers = Caesar Salad with Roasted Red Pepper Dressing SezME Chicken = Sesame Chicken Cuckoos = Couscous Chickencatchat

So, here is this week's menu list. Every dinner except one is made with canned chicken. Don't tell me you didn't see that one coming. LOL. The one exception is of course, the Friday fish thing. Not salmon this week. Doing something different. Surprise!! Hash-Tastic Medley Pasta LaVista Nemo Burgers Cozy Chicka-Little Stew Cluckin' Good Stirrups To repeat that in the yerk version: Sweet Potato Chicken Hash Chicken Pasta Tuna Burgers Chicken Lentil Stew Chicken Stir

This week's menus are based on leftovers in my fridge and the fact that it's too hot in my kitchen to entertain the notion of spending more than an hour in front of a hot stove. And no, I do not use my oven at all in the summer. However, I do use the microwave for things you might not suspect. (Example, corn bread muffins). And I use the Air Fryer. Then there is the crockpot too. Here's the menu list: Spaghetti with Veggie Marinara and Romaine Salad Salisbury Bean Steaks wi

What do I mean by economizing? In this case, I am talking about using up what I have in order to save a few bucks and not waste any food. So this week's menus include things left from last week's recipes and snacks and desserts, etc. I really do not like to waste food, but I dislike wasting money even more and food costs money. (More money recently than before, even.) So as I go through posting the menu items, I will explain a little bit so that you can supplement if needed.

So, haven't been blogging much of late. It's so HOT in my office that it's uncomfortable to spend any time in there. I have ordered a portable evaporative cooler to help cool off the kitchen and if it works out I may order another for the bedroom. It's crazy. But I have been trying to keep up with posting the menus each week. Here you go: Macaroni Salad (using Greek Yogurt) and Chicken Patties Pizza (homemade) Greek Lemon Orzo Soup Lemony Salmon with Baked Potatoes and al

Mercy me. It's been so hot here. I mean really hot here. Triple digits hot. When it's this hot (and mind you I do not have central a/c) it is hard to think about cooking. Yet, I still want to eat. Of course I do. I want ice-cream, ice-cream bars, hot fudge sundaes, and that sort of thing. I want salads for dinner - BUT - the parasite scare is keeping me away from doing that. Cold noodle salads maybe? Cold bean salads? Somehow, none of that is grabbing me at the moment. Geez.

I neglected to post the menus and I didn't even make a grocery list from the menus because I knew what I wanted and how I planned to make the meals, and then realized that sure wasn't helpful. So, here's the menus for this week: Triple C Soup (Cabbage, Carrots + Cannellini) Ocean SOS (Shrimp On Seashells) in a Lemon Dill Sauce w/ Sprouts Chickpea Casserole (Chickpeas, Carrots and Spinach with Chicken) Sweet Potato and Black Bean Enchiladas (using Egg Wraps instead of Tort

Every year it's the same. We don't have enough water. It's way too hot. Everything is all dried out. The fire danger is in the red zone. Then...let's set off fireworks on the dry grass and desert sage. Oh say what?? !! There's a fire? No, there's a dozen fires. Sheesh. You'd think they would do something different. You'd think that. But they don't. I know they tried. For the big fireworks show they started out with drones and that was really cool. It cut down on all the loud

Well, Virgin River on Netflix (what I was watching) ran out of episodes. I hear they will be coming out with another season, but by then, it is quite likely I will be into something else and will have forgotten all about that show. So I had to find a new thing to watch on a regular basis. Now I am watching a show called Sheriff Country, on Paramount Plus. It is closely tied to Fire Country. Seems to be a thing the networks are doing these days. I mean, look at all the Chicago

Yes, this seems to be my week for problems. I still haven't gotten my phone/camera to be able to share pictures or download pictures to my laptop. I really have to have that going on. My laptop is where I will polish up pictures, edit videos, be able to upload pictures and/or videos to websites, like this one. I never had any problems doing this in the past. It's a new thing that started with the most recent Microsoft updates. This weeks' menus has also turned out to be a bi

Yes, it's true, I am running a wee bit behind this week. The reasons why elude me. But nonetheless, I did get menus created and here they are: For Friday Fish Day - Kippered Herring Caesar Pitas Butter Chicken and Cauliflower with Potato Wedges Lentils and Rice with Spinach Orange Chicken with Leftover Rice Kale and Lentil Stew with Mashed Potatoes Weekend Leftovers As a cautionary addendum for myself I have the items and the recipes ready for these extras: Cuban Chicke

Eating healthy does not have to be expensive or complicated. With a little planning and smart choices, you can enjoy nutritious meals every day without breaking the bank. This week, focus on simple ingredients, balanced nutrition, and affordable options that keep your meals exciting and satisfying. Below, you will find a practical guide to creating a healthy and affordable menu for the week, including breakfast, lunch, dinner, and snacks. Healthy meal prep with grilled chicke

Finally getting back on schedule. Well, at least for the menus and shopping. Groceries coming early Thursday morning. Menus all planned out on Wednesday morning. And here they are: Butter Chicken on Brown Rice with Sweet Peas Sweet Potato and Black Bean Bowls with Lime (Caribbean Style) Teriyaki Salmon, Baked Potatoes with the fixins, and Green Beans Red Pepper and Cashew Pasta with Cauliflower Yes, I'm still making up stuff. LOL. The weather here has been all over the pl