Change is not always good

The next time I think I am going to get a housekeeper. Remind me that they want the money but don't want to do the WORK. Please? Plus she added a lot of drama to my life. I live my life nice and quiet. I'm not into drama. I tend to shy away from it and away from people that live for it and feed off of it. I'm too busy to deal with petty nonsensical made up drama. The 'she' said this BUT I know she 'meant' that.......blah blah blah.

As I age I have little time for that type behavior. Graduation was over years ago. It's nice to have my friends that don't indulge in idiocy. Aimee, Sandy, Rhonda, Rhonda P, Sheryl, Deneen, Pattye, and others that are aware of how crazy I get over this that I can't control and don't want to participate in.....It's excruciatingly painful to keep away from it sometimes as it involves people I truly care about......but it isn't worth it on the other hand. It's a struggle.

Thank you to my daughter for hating it and being as perplexed as I am about it. Oh, and JEN, you are a gem, did you know that? Surround yourself with people that make you happy, don't feel obligated to include people that are mean spirited and treat you badly. You know what I am talking about........you have my permission to get on with it guilt free.........I hope you love your new home. Can't wait to see it!!!














Today I baked a new bar recipe. Steve loved them because they involved chocolate. Me, not so much. He wants me to make them again and I will, but I wasn't impressed.


Holiday Red Raspberry Chocolate Bars

2 1/2 c. flour
1 c. sugar
3/4 c. finely chopped pecans
1 egg, beaten
1 c. (2 sticks) Cold butter
1 jar seedless red raspberry jam (12 oz)
1 2/3 c. chocolate chips

1. Heat oven to 350 F. Grease 9x13x2 pan and set aside
2. Stir together flour, sugar, pecans and egg in large bowl. Cut in butter with pastry blender or two knives until it resembles coarse crumbs, set aside 1 1/2 c. crumbs in a bowl. Press the remaining mixture in the 9x13 pan.
3. Stir jam to soften, spread carefully over crumbs in pan. Sprinkle chocolate chips over the top. Sprinkle the reserved crumbs over the mixture in the pan.
4. Bake 40-45 min. or until lightly browned. Cool completely on wire rack, but into bars.

New curtains and blinds

I hate to hang curtains. The rods are never right, it involves a trip to the city to get the right ones, I can't make up my mind on the colors. It's a real pain. I decided on this one in the currant multi. It fits my room and furniture. these:

Just the panel, not that nasty fringy thing over the top. I chose a different valance.


In the color show with a nice gold colored sheer in the back. It's all hung now, but not after multiple trips and catalogue orders.

I love to think about changing, but when it comes down to it, I hate to do it because I never know if it is going to be 'right'. It will take some getting used to because it is so different from what I am accustomed to having.

Homemade vegetable soup

I made this last week, just getting around to posting a photo. Made another pan of brownies to take to work....they were a hit.

Snow

Here's my back porch. I worked from home for the first time, the day sure does fly by! And it is very productive without the phone calls and interruptions. However, I am more organized at work, I have all my files and 'stuff' right at my fingertips.










Made a Fresh Homemade Chicken pot pie last night, it turned out pretty good. Tasted great!!

Brownie Monsters live at my house

Toffee-Coffee Brownies

1 19.8-21 oz. package brownie mix
1/4 c. toffee pieces (no chocolate coating)
2-3 Tablespoons instant espresso powder or instant coffee crystals
3/4 c. canned vanilla frosting
1 Tablespoon Irish cream liqueur or coffee liqueur
1/4 c toffee pieces (No chocolate coating)

1. Preheat oven to 350 F. Line a 9x9x2 pan with foil, extending over the sides of the pan. Grease foil, set aside. Prepare brownie mix according to package directions. stir in the 1/2 c. toffee pieces and the espresso powder or coffee crystals. Spread batter in prepared pan.

2. Bake for 35 minutes. Cool in pan on a wire rack. Use the foil to life the brownies from the pan. In a small bowl stir together vanilla frosting and liqueur. Spread frosting mixture over cooled brownies. Sprinkle with the 1/4. cup toffee pieces. Cut into squares. To store: Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

I really don't like canned or boxed things, I prefer to make things from scratch just like my mother did. I don't think there's a lot of convenience there because it isn't all that difficult to do....that said, I don't have pre-made frosting in the house...so I made this to top the brownies in the photo:

Coffee frosting:

3 c. powdered sugar
1/4. c. butter (I suppose you could use margarine, but I don't have it in my house)
1/2 teaspoon vanilla
2 Tablespoons boiling water
2 tablespoons coffee liqueur or 2 teaspoons instant espresso powder

Mix all in a bowl with electric mixer, spread on cooled brownies.