Right after Christmas I started coming to Caribou Coffee on Sunday mornings to either start or end my week (which ever direction you choose to come from) with a nice cup of coffee and some calm relaxing time.  Shortly there after I was joined by friends who wanted to make it a regular event each week.  It is nice to spend time with friends – enjoy coffee or what ever beverage is chosen that morning and possible a baked good as well.

I realize each day that spending time with friends and good food is one of the most valuable things in life.  So, I encourage you all to start a group – or what ever you want to call it – just something regular that makes it possible to get together with friends and enjoy a favorite beverage and possibly even some food.

Enjoy!

DirectionsCombine rice, orange juice, water and salt in a 2- to 3-quart saucepan. Heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes

While rice is cooking, melt 1 tablespoon butter in large skillet over medium-high heat. Add almonds and cook and stir until golden, about 2 to 3 minutes. Remove almonds and set aside

Melt remaining 2 tablespoons butter in skillet. Add chicken; cook until brown on both sides. Add orange marmalade to skillet and stir to coat chicken.

To serve, spoon rice onto plate, top with chicken. Sprinkle with toasted almonds and green onions

Servings:  4

Enjoy!

4 chicken leg quarters, skinned
1 Tbs olive oil
1 medium onion, cut into chunks
4 garlic cloves, minced
1 Tbs minced ginger
2 medium carrots, cut into chunks
1 cup canned chickpeas, drained
2 cinnamon sticks
1 1/2 tsp cumin
1/2 tsp tumeric
5 cups water
2 medium zucchini, cut into chunks
2 cups cous cous

Directions

In large, non-stick soup pot, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides. Stir in onion, garlic, chickpeas, ginger, carrots, cinnamon, cumin, tumeric and water. Bring to simmer, reduce heat and cook for about 20 minutes. Stir in zucchini and simmer an additional 10 minutes. Remove cinnamon sticks. Season with salt and pepper to taste and serve. Serve in large bowls, over cous cous.

To freeze, transfer Moroccan Chicken to plastic container with tight fitting lid. Let cool, uncovered, for 20 minutes. Refrigerate, uncovered, until cold, about 40 minutes. Cover tightly and freeze until needed. To thaw, transfer from freezer to refrigerator 12 – 24 hours before needed. Reheat in a large, covered soup pot over medium-low heat. Bring to simmer and cook for 5 minutes

Servings 4-6

Enjoy!

Sleeping the night before vacation is alway a difficult process – why? – because it is vacation.  After making myself stay in bed until the alarm clock sounded (6:00 am), I rose and got ready.  Completing the final tasks before departure, loading the last of the never ending list of items for the trip and saying good bye to the four legged kids (Teddy and Tira – both rescue cats from the shelter), with that done we were off.

The trip down included an interesting breakfast at the Asheboro Huddle House, complete with costumes (which the employees wore not us).  Breakfast included everything from scrambled eggs with cheese to something that was covered and smothered (not sure what it was – however – the friend eating it said it was good).  After we were fueled and ready to ride – the trip continued.

It always amazes me at how diverse the landscape is in the state of North Carolina.  Traveling from Greensboro to the beach almost seems as if you are traveling to an entirely different country.  I love the pine trees (reminds me of Florida where I grew up) and then you have the swamps (OK, more Florida reminders), and then there are the people – everyone just seems to be in a vacation state of mind – even those working.

We arrive at the beach house – and the first thing is to check out the beach – kind of like making sure it is really there.  Once that has been established we proceed to unpack all – and I do mean all – the stuff we loaded into the cars for the trip down.  After unpacking and arranging we head back down to the beach for a nice walk in the surf.

From there, we headed across the bridge back to the main land in search of Captain Jack’s for fresh seafood for Sundays menu (more on that later).

The menu for Saturday night however included chili with green chili cornbread.

Chili recipe (very easy):

Once package of country style sausage – about a pound (I prefer the Lowes Foods brand)
One pound hamburger meat
Two large onions
Two large cans of diced tomatoes
Six regular size cans of dark kidney beans (drained)
Three packs of McCormick’s low sodium chili seasoning
Two big teaspoons of chipotle chili pepper
One big teaspoon each of garlic and onion powder
Salt to taste

Chop onions and saute in pot (I use a large cast iron dutch oven)
Brown the sausage and hamburger – drain off the grease
Add the seasoning and spices
Add the diced tomatoes (plus the juice in the can) – remember to stir well after adding each ingredient
Add the drained kidney beans
Stir well and cook the chili on medium until it is bubbly, then turn down to a slow simmer and cook for about an hour.

Serve with homemade cornbread.
Enjoy!

After dinner we finished the night off watching the sunset and waves crash into the beach.  Dessert included fresh baked chocolate chip cookies and well the rest of the wine and other beverages.

It was a great first day of vacation.  More to come.

$2.50 FOR GRAIN FOODS
$2.00 FOR MILK
$2.00 FOR MEAT, EGGS AND FISH
$2.00 FOR FRUITS AND VEGETABLES
$1.50 FOR FATS, SUGAR AND MISCELLANEOUS!
From LIPPENCOTT’S HOME MANUALS
“THE BUSINESS OF THE HOUSEHOLD BY C.W. TABER, PUBLISHED IN 1918

After breakfast we proceeded to the Depot in downtown Greensboro.  Train stations in the South are different from the ones up north.  Here you hurry up and wait (kind of feels like herding cattle).  After checking in at the Depot we had to wait for almost 30 minutes at the locked door that allowed you entrance to platform #2 where our train #80 would pick us up and deliver us to the NC State Fair.

The breeze on the platform was a bit brisk while we waiting for the train which was a few minutes late.  On board the train we quickly found seats got settled and off we went.  The train proceeded down the track and shortly there after Tony and Bobby took off to find snacks.  They returned with cookies, coffee, soda and red pepper hummus.

After a few short stops to pick up and drop off passengers we arrived at our destination – The NC State Fair.

We exited the train in the middle of the road and crossed over to the entrance to the Fair.  We started this part of the adventure with a walk through “As Seen on TV”.  Honestly – live infomercials.  The one most tasty treat that we did discover was Maple Cotton Candy (which we returned at the end of the day for our own bag of this delectable treat).

After walking around for a short period we decided that it was time for lunch.  The food frenzy began with gumbo (chicken, shrimp and sausage), then hushpuppies, apple fries, ginger ale, funnel cake and yes one of our quests – pig lickers (chocolate covered bacon), hot dog, and BBQ.

We saw cows, goats, sheet, rabbits, clowns, weird inflatable shriners, people of all sorts, gigantic pumpkins and water mellons, beautiful landscaping, crazy rides, live music, arts and crafts and yes as mentioned before – “As Seen on TV”.  Even thought the day was quite chilly is was fun and well worth the time.

On our way out of the park – as promised – we stopped for a bag of maple cotton candy.  Arriving at the tent beside the train tracks which was our holding pen for our return train ride – we were informed the the train coming from NY was running about an hour late.  At least we were under the tent (which had sides and gave us some protection from the brisk breeze).  It was most humorous to hear everyone commenting on our delay – you can just imagine how some people reacted.

About an hour late – the train (#79) out of New York arrived and stopped on the railroad crossing  and we began the loading process.  We found our seats – waited somewhat patiently for the conductor to come check us in and then we were off to the lounge car.  Cheese burgers, Cabernet and beer began our dinner in the lounge car as we road down the tracks towards Greensboro, NC.  After the cheese burger was gone – dessert was – yes indeed – the mapple cotton candy and another Cabernet.  We all decided that the train ride was the most fun of the entire day.

With our trip over and the work week beginning we have started plans for a longer trip.

Disney here we come.

Held onThursday evenings from 5:30 pm – 8:30 p.m, this is a family friendly event that everyone can enjoy for just $5 per person.

The final Beach Music Blast concert of this season is:

October 1 – The Embers

In case of rain, the indoor venue is in the Natale Building at 400 English Road at the corner of English and Elm. If in doubt about which venue to go to, call the Beach Music Hotline at 800-632-1400 ext. 411.

All proceeds raised will benefit the Children’s Home Society, North Carolina’s leading resource in adoption and foster care with the mission to promote the right of every child to a permanent, safe, and loving home.

You can purchase tickets at the gate or by calling CHS. For more information or to puchase tickets, please contact Tommy Lineberry or Cathy Davis at 1.800.632.1400 or visit www.chsnc.org.

Flatt Tyred – noon to 2:00 p.m.
John Hofmann’s AcousticA – 2:30 to 4:00 p.m.
Downtown Senate – 6:00 to 8:00 p.m.

Bring your own lawn chairs, but don’t bring coolers, because food and drink will be offered by 2Bills & A Grill, well known around High Point for their delicious BBQ.
Kids will enjoy an inflatable play area and many other fun activities.

Tickets can be purchased at the gate. Admission is $5.00 for 18 and older, $2.50 for 17 and younger. Parking is FREE.

Furnitureland Rotary and High Point Historical Society are sponsoring this benefit event, with proceeds going to Mobile Meals of High Point. The Mobile Meals Program delivers a nutritious noontime meal to homebound seniors age 60 and over. Volunteers from the faith community, local businesses and schools deliver the meals, which are prepared by a local caterer.

For more information, contact Jim Adams at 336-880-6501.

1 Egg
1 Cup Milk
3 Tablespoons Sugar
3/4 Teaspoon Vanilla Extract
1/8 Teaspoon Salt
1/8 Teaspoon Ground Nutmeg

In a bowl, lightly beat the egg.  Add milk, sugar, vanilla and salt.  Pour into two ungreased 6-oz. custard cups.  Sprinkle with nutmet.  Set in a pan containing 1/2 to 1 inch of hot water.  Bake at 350 degrees for 35 minutes or until set. Cool slightly before serving.

Enjoy!