I have coveted this pot since Patty brought hers over to make raspberry jam. I love the colors: Sand, Red, Green, Blue. What I like most is how wide and roomy it is and how well it cooks. The dish can transfer from stovetop to oven with ease. My mom sent a gift certificate for…
Halloween is nearing fast and it is time to pick out a pumpkin. It has become a tradition to visit the pumpkin patch in the area; however, this year we took a trip to the Corn Maze and Pumpkin Patch in Lathrop CA. We had a great time in the petting zoo, but the highlight…
This recipe comes from a Pampered Chef cookbook. I love it, because it is so easy and versatile. 12 oz cooked chicken, chopped (2 cups/about 3 cooked boneless chicken breast halves) 1 cup broccoli, chopped 1/2 cup red bell pepper, chopped 1 garlic clove, minced 4 oz sharp cheddar cheese, shredded (1 cup) 1/2 cup…
I found this idea as part of my quest for organizing, posted by Calm & Collected Organizing. “Get things done on the go with a special tote bag dedicated to running errands and staying organized. Attach a hook to the wall near the door that you leave the house from each day. This is where…
I bought a flat of strawberries at the Farmers Market over the weekend. I went to make the jam and remembered I did not have any pectin. This recipe written by Caroline Bates at Epicurious.com uses lemon juice instead of pectin. I managed to fill four 1/2 pint jars and 1 quart jar. My jam…