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Chicken Egg Roll Bowl

Chicken Egg Roll Bowl

Chicken Egg Roll Bowls is a recipe that I have been making for at least a year. I cannot even remember how I got it. This recipe may have come from my mom or a magazine.

When I first made it, the family was less than optimistic. They would likely say they were being realists, as opposed to being negative.

The reality ended up being they loved it. For fear of being called out for exaggerating; they did love it. In fact, they loved it so much they have continued to request it. I have made it twice during “Safer at Home” this past 5 weeks.

As wonderful as it is that they love it, there are so many other wins with this recipe:

  • Easy
  • Quick
  • Cost Effective
  • Healthy
  • Fun
  • Vegetables included

That ticks quite a few boxes! It takes under 30 minutes to make it, and it is easy enough that either of the teenagers (D3 and D4) in my house could make it. It is easy on the budget, even when I buy the Wonton Strips in the produce section instead of making my own. D3 doesn’t pick out the cabbage and carrots, so she’s getting veggies!  It is fun to eat this take on a deconstructed egg roll with the crispy wonton toppers; and chopsticks make it more fun. It’s relatively low calorie!

Usually I serve cooked rice and mandarin oranges with this. I have also made some muffin-tin crab Rangoon when I’ve made this.

If you are looking for something to make for your family while we are Safer at Home, give this a try. You might just find yourself adding it to the regular rotation.

Share with me a recipe you have made more than once during our Quarantine / Shelter / Safer at Home time period. I have a couple of more weeks for sure, and would love to have something new to try!

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Chicken Egg Roll Bowl

  • 1 pound ground chicken or turkey
  • 1 Tablespoon sesame oil
  • 1 Tablespoon Olive oil or vegetable oil
  • 1 small yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 16-ounce bag coleslaw mix
  • ½ cup low-sodium soy sauce
  • ½ Tablespoon rice vinegar
  • ½ teaspoon ground black pepper
  • Optional
  • Wonton strips
  • Red pepper flakes
  • Green onion, sliced
  • Toasted Sesame Seeds
  • Rice Vinegar
  • Soy sauce

Heat a large skillet over medium heat. Add oils and chicken. Cook for 5 minutes, or until no pink is showing; break chicken into crumbles as cooking, stirring to separate.

Add onions and cook until onions are tender. Stir to combine and incorporate onions into chicken. Add garlic, ginger, and black pepper. Stir to mix.

Add the coleslaw and gently combine with the chicken. Add the soy sauce and vinegar. Toss gently to cover meat and coleslaw mix with the liquids.

Turn heat down to medium low and cover. Cook another 5 minutes, stirring occasionally. When the cabbage is wilted remove from heat,

Using tongs or a slotted spoon place ½ – 1 cup of mixture into a bowl. Top with wonton strips, green onion, or other desired optional toppings.

 
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Posted by on April 25, 2020 in Dinner Recipes

 

Cream Cheese Spaghetti

Cream Cheese Spaghetti

Sometimes it’s funny how a new recipe is discovered. This one, in particular, was quite amusing;  Cream Cheese Spaghetti. Now, before you go getting judgy on me let me tell you all about it.

I aim to do a bi-weekly meal plan. Like many people I get paid bi-weekly. Doing a bi-weekly menu, meal plan, and food prep can work well for that. Anyone who has ever planned meals for years on end knows that this task isn’t always just writing down a list of meals and then making them. There are schedules involved and the household members who are being cooked for.

As I many times do when preparing a meal plan I asked D3 and D4 what they wanted to eat over the next couple of weeks. Sometimes I get rapid fire answers and at times I get vague non-answers such as I got this past meal planning time. D3 replied, “Something with Cream Cheese.” As is in my nature I asked some probing questions. “Like a dip? Or an entrée?” She said an entrée.

I racked my brain for some time trying to determine what would make a good cream cheese centric main dish. Who can’t think of dips or sides that have cream cheese in them? I wasn’t going to add meat to the dish because that wouldn’t make it a cream cheese entrée.

The two things that I could come up with were spaghetti or tacos. Spaghetti and tacos become conduits for many things in my house, so why not cream cheese. I added Cream Cheese Spaghetti to the menu.

Finally the night came to make Cream Cheese Spaghetti. On my way home from work I called The Hubs and asked him if he would start the pasta water. “Oh, yeah. It’s that night, “ he said. Apparently he had not been looking forward to this meal.

I got home and made dinner, rounding the meal off with green beans and garlic toast. Everyone looked a little bit nervous as they were trying it. The looks said everything. They liked it. Seconds were dished out. The Cream Cheese Spaghetti recipe was a success.

As we were dining on this new recipe The Hubs asked why this was chosen. I went through the story above. When D3 heard that the other idea had been Cream Cheese Tacos she made an exasperated sound and said, “And you didn’t go with that?” The Hubs quickly reminded her that the likelihood of that dish making it into the rotation with another roughly 360 days left in this year was very high. We love tacos.

Cream Cheese Spaghetti ticked off all of the boxes that make it an excellent weeknight meal:

  • Quick
  • Easy
  • Cost-Effective
  • Crowd Pleasing
  • Delicious

While this isn’t going to tick any boxes for low-fat or low carb it will definitely be hitting our table again this year!

Cream Cheese Spaghetti

16-ounces spaghetti noodles

1 cup reserved pasta water

8 ounces cream cheese, softened and cubed

Seasonings to taste

Cook pasta according to the package directions. At the end of the cooking time, remove 1 cup of water from the pasta pan. Drain pasta and set aside.

Add the cubed cream cheese to the empty pasta cooking pan, or a Dutch Oven. Turn on medium  low heat. Whisk in about half of the reserved pasta water and continue to whisk, adding more liquid to thin. Whisk until cream cheese has melted and you have a sauce to your desired consistency.

Stir in salt, pepper, garlic powder, parsley or your preferred seasonings to taste. Turn off heat.

Add drained pasta to the sauce and toss to coat.

 

 

 
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Posted by on January 8, 2020 in Dinner Recipes, Recipe

 

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Slow Cooker Stuffed French Toast Casserole

Slow Cooker Stuffed French Toast Casserole

Life is so cyclical. It seems like I am busiest when I have teenagers. To be honest I have had teenagers in my house since 2003. Nonstop. Feeding teenagers, especially in the summertime, is a special challenge. Between the busy schedules, the heat, and the grazing nature of teens I love pulling out my slow cooker in the summer. One of our new favorite slow cooker dishes is something I made for brunch last week, Slow Cooker Stuffed French Toast Casserole.

Although I don’t spend as much time on the road as I used to, everyone got so accustomed to Sunday that I still make it. There are definitely some dishes that make it into a semi-regular rotation, while others are one and done.

Slow cooker Stuffed French Toast Casserole is definitely one that makes the rotation. It is delicious and easy. Every single person in the family enjoyed it.

Slow Cooker Stuffed French Toast, uncooked

Another thing that is great about this recipe is that, just like French Toast, it can be topped in whatever fashion pleases the person eating it. D3 likes syrup on her French Toast and pancakes, so she put syrup on hers. The Hubs, D4 and I had fresh blueberries and blueberry preserves on ours. A person could put any jam or jelly, powdered sugar, nut butter, whipped cream…the list is virtually endless.

This recipe for Slow Cooker Stuffed French Toast Casserole also makes enough to feed a large group. It fed the four of us large first helpings and a couple of second helpings on Sunday. The girls have been able to eat it for breakfasts a couple of times throughout the week, and there is still some left on Thursday.

Slow Cooker Stuffed French Toast, Cooked

If you are looking for a brunch recipe to feed a crowd for holiday brunch or a get – together such as a Bridal Shower Brunch this would be perfect. Throw it in the slow cooker and let it cook, and serve it straight out of the slow cooker. Oh, and a toppings bar would be awesome. I hope you give this morsel a try, and love it as much as we did.

Slow Cooker Stuffed French Toast Casserole

Slow Cooker Stuffed French Toast Casserole

  • 12 slices white sandwich bread (in 1/2 inch cubes)
  • 10 large eggs
  • 1 1/2 cups milk
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 16 ounces cream cheese (softened)
  • 1/3 cup milk
  • 2 cups powdered sugar
  1. Spray the inside of the slow cooker crock with nonstick cooking spray.

  2. In a large bowl or 16 cup mixing bowl whisk eggs.

  3. Mix in 1 ½ cups milk, cinnamon, and vanilla. Set aside.

  4. In a large mixing bowl cream the cream cheese, 1/3 cup milk,and powdered sugar until smooth.

  5. Layer the bottom of the prepared slow cooker with bread.

  6. Cover the bread layer with 1/3 of the egg mixture.

  7. Top the egg mixture with 1/3 of the cream cheese mixture.

  8. Repeat the layers 2 times.

  9. Cover and cook on low for 4-5 hours until the casserole is firm, with the eggs being set and not runny.

  10. Uncover and turn off. Allow to sit for about five minutes before serving with your favorite French toast toppings.

 

 
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Posted by on July 4, 2019 in Brunch Recipes, Slow Cooker

 

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Deep Dish Pizza

Deep Dish Pizza

Pizza is one type of food that definitely thinks outside the box. There are so many styles of pizza in the United States alone, that it takes a real connoisseur to have tried all of them. The first time I tried Chicago Style Deep Dish pizza was in the city it’s named for: Chicago.

It was amazing. Thick crust, with delightful layers of what on other pizzas would be considered toppings, sandwiched between layers of cheese. This pizza was simply amazing.

Many years ago I attempted to make a Chicago Style Deep Dish Pizza. This was not the pizza I was looking for. Let’s just say my pizza fell flat.

Imagine my excitement to learn that Friday April 5 is National Deep Dish Pizza Day. My family loves pizza and I would have a chance to redeem myself.

Last Friday I set out to create a Chicago Style Deep Dish pizza as authentic as possible within my families ‘guidelines’.

This was a complete success. I made two, with different meats and toppings to appease my family. Additionally, I used two styles of pans. One, a stoneware deep dish pan and the other was a spring form form. I personally liked the one in the stoneware. The crust had more crunch. The pizza made in the spring form pan had a softer, chewier crust. The Hubs liked that. I did like the ease that using the spring form pan brought to cutting and serving.

This is definitely a recipe that I will make again (and again). Just since Friday my family members have asked when deep dish pizza will be made again. Well, it’s only been three days, People!

Have you eaten Chicago Style Deep Dish Pizza? If so, did you find it to be as delicious as I did?  If not, what are you waiting for? This Friday, April 5, will be an excellent opportunity to try it! If you’d like to make your own this recipe is great for any home!

Buon Appetito!

Deep Dish Pizza

Crust

  • 3 ½ cups all-purpose flour
  • ¼ cup cornmeal
  • 1 package quick-rise yeast (1/4 ounce)
  • 1 ½ teaspoons granulated sugar
  • ½ teaspoon salt
  • 1 cup water
  • ¼ cup olive oil (more if needed)

Toppings

  • 6 cups shredded mozzarella cheese (divided)
  • 2 cans tomato sauce
  • 2 tablespoons tomato paste
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • ¼ cup grated Parmesan cheese
  • ½ pound fresh mushrooms (sliced)
  • ½ onion (sliced in rings)
  • Red pepper strips
  • Optional:
  • 1 pound Italian sausage (cooked, drained, and crumbled)
  • Sliced pepperoni
  1. Preheat oven to 450 degrees. If using non stoneware pizza pans or skillets, grease pans.
  2. In the bowl of a stand mixer combine 1 ½ cups flour, cornmeal, yeast, sugar, and salt.
  3. Combine water and oil in a microwaveable measuring cup. Heat to 120 degrees F.
  4. Add heated water to dry ingredients and using dough hook beat on low until combined. Add remaining flour and mix on medium-high until completely combined. Turn up and knead with dough hook for about 5 minutes.
  5. Spray the inside of the mixing bowl with cooking spray, turning dough to ensure it is oiled on all surfaces. Cover with plastic wrap and let rise in a warm place until doubled, about 30 minutes. (This is for best results.)
  6. Punch dough down and divide into dough balls.
  7. Roll each half into a circle, approximately 12” in diameter. Press dough onto the bottom and up the sides of a deep dish pizza pan, greased 10-inch ovenproof skillet, or springform pan.
  8. Sprinkle each crust with 2 cups of mozzarella cheese.
  9. In a bowl combine the tomato sauce and paste with the seasonings.
  10. Spoon ½ of sauce over the cheese on each pizza.
  11. Layer each with desired toppings. Finish with 1 cup mozzarella and 2 Tablespoons Parmesan each.
  12. Cover the pizzas with aluminum foil and bake in preheated 450 degree oven for 35 minutes. Uncover and bake for 5-10 minutes more, until top is lightly browned.
  13. Remove from oven and allow to sit for 5-10 minutes before cutting.

 
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Posted by on April 5, 2019 in Dinner Recipes

 

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Clam Chowder

Clam Chowder

Happy National Clam Chowder Day! If you have not made clam chowder before, do not be afraid to try. It is easier than I ever thought, and using an electric pressure cooker makes it even easier.

It has become one of my absolute favorite dishes. It is not a food that I ate as a child. When I first ate it I was hooked. It was the creamy richness of the broth.

I did not make clam chowder myself until after The Hubs bought us an electric pressure cooker several years ago. Reminiscent of the first time I tasted Clam Chowder, the first time I made it from scratch was a turning point. It was so delicious and easy to make that it has become a staple in our home.

When I have the time, I make homemade bread bowls to serve the chowder in. Of course, that’s how D3 and D4 like it best. When I don’t serve the chowder in bread bowls I serve it with a crusty baguette.

Have you made Clam Chowder for yourself or loved ones? If not, this recipe will change that! You’ll be making this for your own family regularly, too!

Pressure Cooker Clam Chowder

  • 1 Tablespoon olive oil
  • 1 – 10 ounce can clams (drained juice reserved)
  • ½ cup onion (minced)
  • 2 cups vegetable broth
  • 2 cups potatoes (peeled and diced)
  • ¼ teaspoon Old Bay Seasoning
  • ¼ teaspoon white pepper
  • ½ teaspoon thyme
  • 1 teaspoon salt
  • 2 cups half and half
  • 2 Tablespoons butter
  1. Drain clams, reserve liquid. Add water to clam liquid to equal 2 cups.
  2. Turn pressure cooker on to brown. Add oil and minced onion. Sauté until onion becomes translucent.
  3. Add clam liquid and vegetable broth, potatoes, and seasonings. Turn pressure cooker to vegetable or soup setting. Close vent and set timer for 10 minutes.
  4. Release pressure.
  5. Turn pressure cooker off, add clams, butter, and half and half. Stir well and serve immediately.

New England clam chowder, made as it should be,
is a dish to preach about, to chant praises and
sing hymns and burn incense before.

It is as American as the Stars and Stripes, as patriotic
as the national Anthem. It is Yankee Doodle in a kettle.
~ Joseph C Lincoln

 

 
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Posted by on February 25, 2019 in Soup Recipes

 

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Easy Meals to Make Ahead

Easy Meals to Make Ahead

With the cold weather engulfing much of the country and hitting Kansas with some sizable snowfalls I decided to make some family favorites to keep us warm, like Clam Chowder in Homemade Bread Bowls. This also seemed like the perfect time to pull out some of my easy meals to make ahead. Let me share some of my family’s favorite freezer to slow cooker meals.

White Chicken Chili is a great winter dish, with just enough spiciness to warm a person up from the inside out! We love it with either cornbread or tortilla chips.

https://ortsofsorts.com/2013/10/06/freezer-to-slow-…te-chicken-chili/

Another family favorite are these slow cooker Chicken Philly Sandwiches. I like to serve them with fries or chips.

https://ortsofsorts.com/2015/10/24/slow-cooker-chicken-philly/

I also made meatballs and put in the freezer to pull out and reheat for spaghetti and meatballs, as well as marinating some beef roast for upcoming Ramen Bowls.

Knowing that I can come home to dinner already made or easy to heat and serve is wonderful. Prepping meals for the slow cooker doesn’t take much time, but saves a great deal of time and frustration. These two are easy meals to make ahead.

Are you a fan of meal prepping?

I hope these family favorites will become some of your family’s favorites, too.

 
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Posted by on January 21, 2019 in Slow Cooker

 

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Carrot Cookies

Carrot Cookies

One of my favorite parts of the holiday season is the food. Of course, this should not come as a surprise to anyone. The difference between food every other time of the year and the holidays is tradition. During the holidays I get to make and eat foods that, for some reason, are saved for this time of year. That is definitely true of my grandma’s Carrot Cookies.

There is not a Christmas that I can remember that didn’t include Carrot Cookies. This recipe came from my dad’s mom. My own mother started making them at Christmas time during my childhood. They were one of the few cookies that my oldest brother ate. He was never a huge fan of chocolate or sweets in general. I’m sure mom felt that she needed to make some sort of treats that he enjoyed, too.

Through the years my own children have come to look forward to the Christmastime treat. In fact, when D1 heard that I was making Carrot Cookies earlier in the week she was very excited. Her excitement waned when I told her they were for a cookie exchange at work. I told her not to be discouraged; her grandmother would probably make some.

Many times when I tell people, “these are Carrot Cookies”, their faces, or at least their noses, wrinkle up. Carrots don’t seem to belong in cookies. However, when they are cooked and mashed and combined with fresh orange juice they are a soft and delicious treat. Plus, they must be full of Vitamins A and C. They’re practically a health food.

Our office Cookie Exchange didn’t have very many participants. Those who sampled the Carrot Cookies mentioned how soft they are, and the orange flavor. My co-worker who drew the number for my cookie canister is not a huge fan of sweets, similar to my afore-mentioned brother. I told him that his kids might really enjoy those cookies. Of course I touted the health aspects of these Vitamin rich cookies, so that he would feel good about letting the little ones eat them. That was Thursday.

Yesterday at work my Carrot Cookie winning co-worker mentioned that he liked my cookies. He had eaten four the previous evening. Wow. These really must be the cookie that people who don’t eat sweets eat.

As for D1, I do have a bowl of Carrot Cookie dough ready to be baked up right now. Don’t tell her, though. I want it to be a surprise!

What are some of the foods that you look forward to during the holidays? Those foods that you only make or eat during this season? I would love to know!

If you wrinkled your nose when you read “Carrot Cookies” I suggest you give these a try. They might be a new tradition for your holidays!

Carrot Cookies

Cookie Dough

  • 1 cup granulated sugar
  • 1 cup cooked and mashed carrots
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Juice and grated rind of 1 orange
  • 1 teaspoon lemon extract
  • 1 cup shortening
  • 1 egg
  • 1 teaspoon salt

Orange Icing

  • 1 ½ cups powdered sugar (sifted)
  • 1 teaspoon lemon extract
  • Juice and grated of orange of ½ – 1 orange
  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in a mixing bowl until combined.
  3. Drop by teaspoonful onto ungreased cookie sheets.
  4. Bake for 20 minutes, or until starting to brown on the edges.
  5. Remove from the oven and place pan on a cooking rack. Allow to cool for five minutes before removing from pan. Cool completely before icing.
  6. In a medium mixing bowl, carefully beat or whisk ingredients together to make an icing. If you prefer a thicker icing add less juice. For a thinner glaze, add more orange juice.
  7. Spread icing on cooled cookies.
  8. Allow icing to set before serving or plating.

 
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Posted by on January 3, 2019 in Baking Recipes, Dessert Recipes

 

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Whiskey Wednesday ~ Holiday Traditions

Whiskey Wednesday ~ Holiday Traditions

On this Whiskey Wednesday let’s talk about some holiday traditions. While it may seem a stretch to some people to combine Christmas and Whiskey, whiskey is more traditional than milk and cookies.

In Ireland, for example, whiskey flavors and probably colors all parts of the season.

From the Irish Christmas cake which is made in early December and eaten with a drink of tea or whiskey was a symbol of hospitality of the season. It is full of currants, sultanas, and other fruits soaked in whiskey. The fruit should enjoy the holiday, too!

On Christmas Eve in Ireland it is traditional to leave out snacks for Santa, but a pint of Guinness or dram of whiskey is traditional.

Of course at the traditional greeting and toast, whiskey glasses raised, is Nollaig Shona Duit.

Ireland isn’t the only country where whiskey traditions abound during the holidays. Of course, Scotland is an easy second guess, but other countries in the UK also enjoy a good Christmas cake during the season and something lovely to drink with it.

Also, around the United States there are many Christmas traditions that whiskey are a part of.

I know of families who make a Whiskey punch every Christmas. The adults seem almost as excited for this tradition as children are waiting for the fat man in the red suit.

One of the traditions that I remember taking part in was when a group of friends would stop by annually for a Christmas toast. They went to the houses of friends and shared a drink, raising glasses in a toast of good cheer. It was always whiskey.

Do the people in your life have whiskey traditions for the holidays?

If you don’t it is not too late to start one. My personal favorite is leaving a glass of whiskey (and a pint of Guinness if I’m being honest) out for Santa with a nice plate of cheese.

Whatever your Christmas traditions, whiskey or not, my toast to you on this Whiskey Wednesday and this holiday season is:

Walls for the wind

And a roof for the rain,

And drinks bedside the fire,

Laughter to cheer you,

And those you love near you,

And all that your heart may desire.

 
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Posted by on December 19, 2018 in Uncategorized

 

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Cheesy Egg Bake

Cheesy Egg Bake

As the holiday season is upon us, it is the perfect time to share this recipe. I made this the first time for my family about a month ago. It has become such a hit that it has transitioned to a dinner recipe, too! Cheesy Egg Bake started as a cost effective brunch that I thought everyone would enjoy. Imagine my surprise and joy when they all fell in love.

It can be a challenge to find meals that fit all of the likes of my family. Even the little foursome that we are most of the time now have varied food preferences. This recipe ticked off many of my families boxes:

  • Simple
  • Quick
  • Cost Effective
  • Cheesy
  • Not Spicy
  • Meatless
  • Protein

As I served the Cheesy Egg Bake for that first brunch my biggest surprise was how much Daughter Number 3 liked it. In fact, she wanted seconds. Then she asked if she could have it for breakfast the next day.

There’s another box this recipe ticks, too!

  • Easily portable

The Hubs and D4 liked it. They both thought it a bit bland at that first brunch. After a few bites D3 offered up some flavoring suggestions.

Everyone agreed that they sounded good, so I used her suggestion the next time I made it.

 

After I made the new and improved Cheesy Egg Bake the second time it was an even bigger hit.

Within a couple of weeks I made it again; this time for dinner. One more time everyone liked it.

In all of my years of cooking this might actually be the only dish I have ever made that my family wanted to eat as leftovers. The Hubs, who has never been a fan of leftovers, saw me getting a piece of Cheesy Egg Bake out of the fridge a few days after we had it for dinner. “I was looking for that”, he said. I just smiled and heated up the last piece.

Do you have a recipe that ticks off many of the boxes that satisfy the needs of everyone in your family? What about a dish that even the leftovers are sought after? If you don’t, Cheesy Egg Bake might just be the one!

I think it is a perfect breakfast or brunch recipe for your holidays!

Cheesy Egg Bake

  • ½ cup unsalted butter (melted)
  • 16 ounces cottage cheese
  • 2 cups grated cheddar (see note)
  • ¼ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 Tablespoon chives
  • ½ Tablespoon chopped parsley
  • 12 eggs (beaten)
  1. Preheat the oven to 400 degrees. Grease a 9 X 13 baking dish.
  2. In a medium bowl combine melted butter, cottage cheese and cheddar. Stir in flour, baking, powder, pepper, salt , chives, and parsley. Whisk in the beaten eggs until combined. There will still be lumps from the cottage cheese.
  3. Pour into greased pan and bake 30-40 minutes or until lightly browned and set in the middle.
  4. Remove from oven to cool 5-10 minutes. Cut into squares and serve.

Note: To make this lower in fat use mozzarella cheese and lower fat cottage cheese.

Note 2: The seasonings can be altered to your families taste.

Note 3: I have used as few as 8 eggs in this recipe, which makes it less fluffy and more dense.

 

 
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Posted by on December 16, 2018 in Breakfast Recipes, Brunch Recipes

 

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Whiskey Wednesday!

Whiskey Wednesday!

Earlier this week the first blizzard of the year hit. It was the best of times, it was the worst of times. The blizzard got me thinking ahead to Whiskey Wednesday.

The blizzard hit on the Sunday following Thanksgiving. My travelling family had already left for their homes to beat the snow.

In typical Kansas weather fashion the blizzard also came the day after we had a 70 degree day in November. It’s true what they say in Kansas; if you don’t like the weather wait five minutes. We got to enjoy every season in a four day period.

With the coming of the blizzard I made sure to have made preparations in case we lost power or couldn’t leave the house. In addition to extra toilet paper, bottled water and foods that could be eaten without heating them up I made sure to have Whiskey.

Whiskey is an all-around good idea to have during an emergency. First of all, it calms the nerves for anyone in a panic. Second, it has a warming effect, and third it can be used as an antiseptic.

The blizzard kept the girls out of school for a day, but did not cause any major power outages or problems for my family.

However, I’m glad that I was prepared – just in case.

With winter soon upon us I strongly suggest that you prepare for blizzard season, too. If you don’t need it there’s always another Whiskey Wednesday.

To your health!

 
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Posted by on November 28, 2018 in Drinks

 

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