Being Loved is a Picnic!

“Love is a choice you make everyday.”
― Gary Chapman

“Love doesn't erase the past, but it makes the future different.”
― Gary Chapman, The Five Love Languages

 

    

     This quilt was made a couple of years ago.  I got creative and made up my own pattern.  I needed a smallish quilt to hang on my wall for February.  It was my first experience with scalloped edges. 

 

 

This is one of the books that is on the docket for our book club to read this year.  I was over anxious and read it already.  It is an amazing self-help book for those who want to enrich their relationship with their spouse or anyone for that matter.  I learned a lot about myself and my spouse at the same time. It helped me count my blessings that I have a wonderful, amazing husband that has my best interests at heart.   I do recommend this book for everyone.

 

 

The following recipes would work out well for a nice Valentine's dinner or any nice meal that you might feel inclined to prepare for your family.

 

 

 

   

Creamy Tomato Basil Soup

1 quart (4 cups) tomato juice                         2 T. butter

¼ cup sliced or diced onion                            2 T. flour

1 tsp. salt                                                        1 ½ cup milk

½ tsp. garlic powder

¼ tsp. pepper

1 tsp. basil

1 bay leaf

            Combine first seven ingredients in a 2 quart sauce pan.  Simmer for 10 minutes.  Make a white sauce with butter, flour and milk.  Slowly add to hot tomato mixture stirring constantly.  Serve at once.  Serves 6.  Excellent with grilled cheese sandwiches.  Fun served with popped popcorn or cheesy fish crackers.

     This recipe comes from my friend and neighbor, Tammy.

Tossed Craisin Salad

1 package romaine lettuce                                 Craisins to taste

1 package coleslaw mix                                    Breanna’s poppy seed dressing

salted peanuts to taste

            Combine first four ingredients in large bowl.  Toss with dressing when ready to serve.

 

     The following two recipes come from recipes adapted from www.ourbestbites.com.

 

 

Garlic-Rosemary Roasted Potatoes

1 ½ lbs. small potatoes, or potatoes cut to bite-size

2 ½ Tbspn. olive oil

2 ½ Tbspn. coarse-grain or Dijon mustard

2 ½ Tbspn. chopped fresh rosemary (or 2 ½ tsp. dried rosemary)

About 5 cloves garlic, minced

Ground black pepper

Salt

Bring a large pot of salted water to a boil.  Combine olive oil, garlic, rosemary, mustard and black pepper in a small bowl and set aside.

Add potatoes to the boiling water and cook for about 10 minutes or until tender.  Drain potatoes and return to the pan.  Toss with the mustard mixture.  Preheat oven to 425 degrees.  Line a baking sheet with foil and spread potatoes out evenly on it.  Sprinkle with salt and bake for 10 to 15 minutes or until the skins are browning and sizzling.  Place potatoes on a platter and scrape seasoned bits off the foil onto the potatoes and serve.

Garlic-Rosemary Pork Tenderloin

1 large or 2 small pork tenderloins

2 ½ Tbspn. olive oil

2 ½ Tbspn. chopped rosemary leaves ( I used 2 ½ tsp. dried rosemary)

2 ½ Tbspn. coarse mustard

5 cloves garlic

½ tsp. salt

A few turns of freshly ground black pepper

Preheat oven to 425 degrees.  Line a baking sheet with foil and spray with non-stick cooking spray.  Set aside.  Rinse pork tenderloin and trim away excess fat.  Pat dry and place on prepared baking sheet.

In a small bowl, combine olive oil, rosemary, mustard, garlic, salt and black pepper.  Rub this mixture all over the tenderloin, especially on top.  Place in heated oven and roast until meat reaches 160 degrees, about 25 to 30 minutes.  Remove from oven and wrap in foil and allow to sit for 5- 10 minutes before slicing.  Serve with Garlic-Rosemary Roasted Potatoes.

 

Cheesecake Dessert

Make crust using:

2 cups flour                             ½ cup brown sugar

1 ½ cups butter                       1 cup chopped nuts

Press into 9x13 “pan and bake for 15 minutes in 350 degree oven.

Let cool and break up into small pieces and spread evenly over bottom of pan.  Reserve about ½ cup crumbs to garnish top of dessert. 

Make filling by mixing:

Two 8 oz. packages of whipped topping

8 oz. pkg. cream cheese, softened

1 cup powdered sugar

Spread the filling evenly on the crust.

 

Make topping by using:

1 pkg. Danish dessert mix                              2 cups frozen strawberries or raspberries

Follow directions on Danish Dessert mix.  Remove from heat and add berries.  Let cool and then spread on top of the filling.  Sprinkle reserved crumbs on top.  Refrigerate for a few hours until served.

 

     The day the family took an outing to Hardware Ranch, we also made our way over to Honeyville in Box Elder County.  We braved the 22 degree temps and went swimming outdoors at Crystal Hot Springs.  I don't know if we're crazy or adventurous, but it was fun.  I only managed one trip down the water slide.  That was cold!   This place has been around for a long time.   I have fond memories of going there with a large group when my husband and I were dating.