The change I’m least happy about–Word Press and its decision to MAKE me use their block editor. I suppose I will get used to it but I’m crabby! It’s clunky, not user friendly nor intuitive. Adding photos is cumbersome now, finding anything is cumbersome. 😡As with any technology, change is inevitable I guess.
The change I’m most happy about–our weather has finally changed. That’s not to say we aren’t going to have another cool down but the last few days were glorious. Warm and sunny! We enjoyed a Thursday evening happy hour on the screened porch at Dan and Louanne’s where we watched all the birds that scurry in to dine on the birdseed Louanne scatters. The quail and their antics are so comical and we all remarked that we are truly getting old when we find our entertainment in the shenanigans of the quail!
The Cowboy has had some rough days and there is definitely something amiss with his shoulder and favoring the shoulder has lead to a stiff neck. He’s being really, really careful with that right arm! Thursday he cleaned and tuned the heavy duty Singer sewing machine he purchased several months ago. By end of day he had sewn a new cover for his backhoe seat. Perfect occupation for a man who has been told by his wife to take it easy!
Friday we made a run to Tucson. I spotted a reclining couch on Craigslist and the Cowboy found a glass fronted bookcase. We hooked up the cargo trailer and off we went with me as the driver. I had made sure when communicating with the couch owner that some one could load the couch for us as the Cowboy certainly can’t lift even a share of a couch.
I may be the driver but I am most definitely NOT the backer! The Cowboy took over, I blocked traffic for him and he backed that trailer down a curved STEEP driveway like the backing pro he is. The young man who helped his father load the couch for us said, “he’s good!” Yes he is a very good backer!
Friday evening we joined our Montana friend Larry for dinner–we ate at a restaurant just up the road from us–the Chuckwagon. The food was good and our waitress was a delight! It feels so good to dine out–we are still careful and prefer to eat in places where the staff still wear masks but it’s just so nice to be out and about!
The woman selling the bookcase was having a garage sale–they purchased this house in Green Valley in as is condition and furnished. An elderly man lived there alone after his wife died and the house was jam packed full of “treasures.” I purchased a 12 piece place setting of Franciscan china–very simple and elegant plus a few pieces of Christmas china for $60! The china has so many serving pieces, even a teapot which I will probably try to sell on eBay–a china replacement website lists its value at $200. So, we made a good haul and were home by 2:30pm. The furniture stayed in the trailer until Saturday morning when friends came and unloaded the couch for us.
The teapot on top of the bookcase is the one I will probably try to sell–it’s pretty but I would never use a teapot.
At the garage sale there were so many books, hundreds of books. The homeowner told me that if I purchased the china I had to take some books. We took a bird book and a cookbook from Austin, TX. The cookbook has been used–there are notes on some of the recipes, “very good,” “wonderful,” or “not good.” And there are lots of recipes with lard as an ingredient and not just for pie crusts–it’s an oldie but a goodie cookbook!
Louanne and Dan were out for dinner tonight and we dined like kings–spaghetti, Cesar salad using Ina Garten’s dressing recipe and Louanne’s sourdough bread. For dessert I used a recipe I’ve had since 2001 for a strawberry rolled cake–oh my!! Yes, we dined like kings.
Strawberry Long Cake Roll (Recipe by RealSimple Magazine)
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 eggs, separated
- 1 ¼ cups granulated sugar
- 2 teaspoons vanilla
- confectioners’ sugar
- 1 pint heavy cream
- 2 pints strawberries, cut in half if large
- Step 1 Heat oven to 375° F.
- Step 2 Lightly coat a jelly-roll pan (a cookie sheet with sides) with vegetable cooking spray. Line the bottom with wax paper. Combine the flour, baking powder, and salt in a small bowl; set aside.
- Step 3 Using an electric mixer at high speed, beat egg whites until foamy. Gradually add ½ cup of the granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form.
- Step 4 In another bowl, beat egg yolks and another ½ cup of the granulated sugar until pale and thick. Beat in 1 teaspoon of the vanilla. Use a rubber spatula to gently fold the flour and beaten yolks into the whites until just blended. Spread in pan. Bake 15 minutes or until the cake springs back when lightly touched.
- Step 5 Meanwhile, place a clean dish towel on the counter and dust it lightly with confectioners’ sugar. When the cake is done, loosen the edges from the pan with a knife and invert the cake onto the towel. Peel off the waxed paper. Roll the cake lengthwise, along with the towel, and set aside, at room temperature, to cool. Can be made up to one day ahead.
- Step 6 Whip the cream with the remaining ¼ cup of sugar and 1 teaspoon vanilla until soft peaks form. Unroll the cake and spread with half the whipped cream. Top with half the strawberries, and reroll without the towel. Serve with the remaining strawberries and whipped cream.
The next blog post will be coming to you from Arkansas–time to make a trip home to see about the family.