My Sister Tried It: Coffee Foamer

OMG.

One more post on my love of coffee.  Our mother LOVED Starbucks.  I mean TRULY LOVED it- probably more than she loved me if truth be told.  She loved it so much that when she passed away and someone gave me money to purchase something for myself that reminded me of my mother I bought a gold bracelet with a Starbucks mug on it. Now THATS a love of coffee.  In the last couple years she discovered "sweet foam" or "cold foam".  I decided to give that a try and yep, she was right. It was delicious. 

So that said, following in her footsteps I too LOVE coffee. If you see my previous post about cold coffee we have already covered my love of cold coffee.  In another discovery from Brooke on Tik Tok she showed me a milk frother.  Dumb.  She said you can use for milk, coffee creamer, whatever. Again I said Dumb.  Just for fun though I looked it up on my second favorite thing- Amazon.  Sure enough lightning deal for $6. A tiny hand frother. I have spent more than that on WAY worse ($6 can barely buy me a glass of wine in most bars).  
I dont have any creamer on hand but I do have skim milk.  What do I have to lose.  
BEHOLD THE PICTURES!  This little thing was magic.  A few seconds of just plain skim milk and voila! Cold foam!! Got this thing for less than the price of one Starbucks. 

Our mother would be proud. 

Jill here ~ I was intrigued after Jen raved about this frother thing;  I drink my weekday coffee black but have a 'treat' of fluffy coffee on the weekend if I feel like it. "Fluffy" to me is just fat-free half-and-half and sugar free syrup - I know, I go a little crazy right? hahaha. Anyway, Jen told me she's been frothing zero sugar caramel macchiato coffee creamer and putting it on top of her cold coffee, but I've been putting it on hot coffee and it's delicious. It's so delicious it's making me want a 'fluffy coffee treat' most mornings lately! It takes literally seconds to turn the creamer to foam, then I just rinse the whisk thing off and throw it in the drawer. YUM. 

6.9.22: TT stuffed mushrooms 

6.9.21: champagne cupcakes

6.9.20: tip-sy tuesday: multiple ways to make pesto

6.9.19: 🔥week 23

6.9.18: packing tip - pillbox jewelry holder

6.9.17: outfit idea - cuffed jeans and t-shirt

6.9.16: garden update 

Chicken Enchiladas by Macey

Chicken Enchiladas! 

SOOO GOOD! 

This is one of my favorites, and it’s so easy to make, quick prep and cook time, and always delicious!! 

First, I take corn tortillas and add shredded chicken in the middle of each tortilla. 

In a pan, I’m sautéing white onion and a little chopped garlic … (not all the way cooking thru, just carmelizing the onion so that it still has a little crunch).

Then add the onion/garlic to the chicken tortillas, sprinkle with Mexican cheese… roll the tortillas as you would for an enchilada, pack them tight side by side in a pan (I use a cast iron pan that looks like a cake pan but more heavy duty (sorry idk what it’s called lol). 

Depending on my mood, I either pour red or green La Victoria taco sauce, and salsa and then sprinkle with more cheese on top.

Bake in the oven for 10 minutes and wa-La! 

On the side, I usually do a can of Cuban black beans, also baked in the oven with raw onions chopped in with the beans, and then Mexican cheese on top! Beans take about 7 minutes to cook. I usually wait to add cheese until it’s halfway done so that the cheese isn't burnt (but slightly crispy on the edges). 

6.8.22: crabby mushrooms

6.8.21: tip-sy tuesday saving the bees

6.8.20: Tip-sy Tuesday: stovetop toasted garbanzo beans 

6.8.19: ice cream sandwich cake

6.8.18: travel blog: Germany to Sweden

6.8.17: Cathy painted over a painting

6.8.16: mini cheesecakes 

Gluten-Free Trifle with Lemon Curd

I had some gluten-free cake (unfrosted) leftover from dinner (my niece Macey is gluten-free and I'm learning how to tweak GF mixes to make them less dry which is apparently a common GF issue) and was down to one jar of lemon curd so thought I'd make her a trifle by breaking up chunks of the cake and layering with spoonfuls of curd and chopped up Luxardo cherries and some of the juice. This turned out so good for a last minute dessert! Actually it turned out good even it is wasn't last minute - Dave loved it and couldn't even tell it was gluten-free. 

This would of course taste good with regular cake too!

click here for last week's lemon curd post

6.7.22: open house neighbor gift 

6.7.21: card with belly band

6.7.20: 🔥week 23 

6.7.19: macrame shell holder

6.7.18: travel blog: Norway to Denmark

6.7.17: brownie strawberry skewers

6.7.16: roasted garbanzo beans

Tip-sy Tuesday: Poison Ivy

My neighbor Midge shared this guide to poison ivy on FB and now I'm passing it on to you. 

I golf with Natalie (she knows all this and so much more about DNR info! Super handy golf partner  - when I hit my balls into the woods and weeds (not if, but when!) she checks out the area before letting me go in. I love when she says "Jilly, nope! That's poison ivy, do not go in there!" hahahha. 

Anyway - for all of you without a Natalie to protect you I hope you'll find this helpful! 

1. "if butterflies land there, don't put your hand there". 

Some butterflies land on poison ivy - since they are not affected it provides them protection as their predators avoid eating the plant. 

2. "leaves of three, let it be"

This old rhyme refers to the grouping of three leaves that are most commonly associated with poison ivy. Though there are many other plants with three predominate leaves, this can be a good starting point for authentication. 

3. "hairy vine, no friend of mine" and "raggy rope, don't be a dope"

Poison ivy vines on tress have a furry "raggy" appearance. These rhymes warn tree climbers to be wary. Old, mature vines on tree trunks can be quite large and long, with the recognizable leaves obscured among the higher foliage of the tree. 

4. "berries white, run in fright" and "berries white, danger in sight"

The berry-like fruit, a drupe, mature by August to November with a grayish-white color. Fruits are a favorite winter food of some birds and other animals. Seeds are spread mainly by animals and remain viable after passing through the digestive tract. 

5. "longer middle stem, stay away from them"

This refers to the middle leaflet having a notably longer stem than the two side leaflets and is a key to differentiating it from the similar-looking Rhus aromatica fragrant sumac.

6. "red leaflets in the spring, it's a dangerous thing"

Sometimes in the spring new leaflets have a red appearance. (Note that later in the summer, the leaflets are green, making them more difficult to distinguish from other plants, while in autumn they can be reddish-orange.)

7. "side leaflets like mittens, will itch like the dickens"

This refers to the appearance of some, but not all, poison ivy leaves, where each of the two side leaflets has a small notch that makes the leaflet look like a mitten with a "thumb". 

6.6.21: 🔥 week 23

6.6.20: crock pot pork roast (from frozen)

6.6.19: MSIH: honey chipotle pasta salad

6.6.18: aunt volunteer

6.6.17: kid friendly chop sticks

6.6.16: pet portrait - canvas painting

Pet Outfit Album

When helping Macey make Nahla's memory quilt I saved a piece of each one of the outfits and put them in  a small photo album - she has the whole quilt but I also thought it'd be nice to have a little square of each outfit. One of Nahla's collars was just the right size to go around the album and help keep it closed, and I love her heart shaped collar hanging from it. Quick, easy project and hopefully a nice remembrance for Macey to have. 

6.5.22: 🔥 week 23

6.5.21: wedge salad dip

6.5.20: family recipe book

6.5.19: skinny chunky monkey cookies

6.5.18: how to pack for an ocean cruise

6.5.17: college 'survival' kit

6.5.16: greek salad

🔥 Around the Campfire (week 23)

Dear Campers ~

Here's a quick recap in case you missed anything at camp last week:

Posts ~

5/28: 🔥 week 22

5/29: explosion box part 3.2

5/30: TT messy jar edges

5/31: lemon curd

6/1: fried taco rice by Jiji

6/2: msti: coffee chiller

6/3: words

What's Cooking ~

• baked salmon, coconut rice, wilted spinach
• burgers, potato salad, mac salad
• grilled chicken, stuffed portobellos, green salad
• marinated pork tenderloin, sweet potatoes, roasted green beans
• oven-fried walleye, coleslaw
• chicken mozzarella sausage, orzo salad

That's it for this week. Hope you'll stop back next week for more projects, crafts, recipes, and whatever else happens at camp! Bye :)

Sincerely ~

Jill

camp counselor  

6.4.22: pallet herb garden

6.4.21: cricut for a yeti

6.4.20: old fashioned beef and noodles

6.4.19: tip-sy tuesday: sorting socks

6.4.18: june challenge - no shopping

6.4.17: orzo pasta salad

6.4.16: whiskey sour lite

6.3 ~ Words

6.3.22: 30-day arm challenge

6.3.21: peanut butter cheese ball

6.3.20: MSIH: banana oatmeal cookies

6.3.19: wine cork keychain

6.3.18: beach scene in a box

6.3.17: tequila with citrus fruit

6.3.16: amazing (Legends) race (kid party idea)

My Sister Tried It: Coffee Chiller

Here is another one that the teen brought to me from Tik Tok. For some background - I know alot of folks like cold coffee so I am not alone in my love for this. Even though my hubby thinks its awful- I prefer to think he's the odd one, not me. Back in the old days pre-Covid when I worked in an office I would fill my coffee mug at the end of the day and take it home with me. I would then put that in the fridge and drink it on my way to work the next day.  So not exactly "stealing" from work as everyone else drank their work coffee on site. haha. 

So in the last few years my love of cold coffee from home has been quite an undertaking.  I used to use the keurig in the morning and put it in the freezer.  That led me to no coffee until around 10am.  Not great.  I then went to a jug from amazon that you put the grounds in the middle and poured the water over then chilled overnight.  That was ok but sometimes had grounds in it, sometimes I would forget to do it at night - again leading to no coffee for the next day (which makes Jenny a grumpy girl). 

I then went to brewing a pot of coffee for myself, putting in a jug/pitcher and drinking for 2-3 days. This solution is "ok" except I cant really use the Keurig for that so I need to get the old school coffee maker out.  I also have the jug taking room in my fridge which I also don't love. All of that back story leads me to what Brooke found.

 
HyperChiller on Amazon.  As always I do not get any form of kickback on Amazon however this thing is GREAT.  I have only used for 2 days but so far it appears to be the solution to my problem! 

Step 1. Put water in the  Chiller

Step 2. Freeze it!

Step 3. the next day use the Keurig to brew coffee right into the top of the chiller

Step 4. Leave it in the chiller for 60 seconds.  The frozen chiller cools the coffee that fast. 

Step 5. Pour right from the chiller into the cup (I like ice in the cup also but isnt necessary). 

Seriously.  Thats it.  When I say "life changing", for me it is.  So far anyway.  I'll report back if I find a flaw to this system.  In the meantime if you are looking for me I will be over here enjoying my cold coffee!  

6.2.22: baked donuts

6.2.21: yeti gift 

6.2.20: tip-sy tuesday: whipping egg whites

6.2.19: 🔥week 22

6.2.18: message box

6.2.17: outfit tip - full pants with t-shirt

6.2.16: tomato container garden

Fried Taco Rice (or "Jiji's Goulash Dinner")

Jiji sent me a recipe for how she uses up leftover rice (see her lessons for how to cook beef and broccoli, and teriyaki chicken, both served with steamed white rice) - this one she calls 'Fried Taco Rice' but her husband calls it "Jiji's Goulash Dinner" - call it whatever you want it sounds yummy. I think we'll like this one too!

Here's what she sent me:

I sometimes buy ground beef from Costco and repackage it into smaller bags and keep them in the freezer. 

Cook ground beef first, I did not use any oil just throw the beef into the pan over medium heat. Cook the beef until showing no pink, and a little juice comes out. Throw in chopped celery, and chopped mushrooms. I used one celery stick and 3 mushrooms. I don’t have onion at home tonight, you can add it if you like. Add taco mix, fry and mix everything and then lastly throw in the left over rice, keep frying a few minutes until the rice is hot.

You can use any taco seasoning, I mix my own.
Garlic power, onion power, red pepper flakes, dry oregano, paprika 1:1:1:1:2 ratio, keep adding chili power   :2 or 3 and cumin :3 or 4 as you like and add salt and pepper to taste. Taste the mix and adjust till you like. 

6.1.22: sugar-free almond joy cupcakes

6.1.21: vanilla cupcakes with marshmallow filling

6.1.20: wine cork plant markers

6.1.19: race day photos

6.1.18: spiller, filler, thriller

6.1.16: cookie dough cupcakes

Lemon Curd

I am really missing all the lemons from Macey's tree - this lemon curd using her fresh lemons was terrific (and a little dangerous, I was just eating this straight from the jar by the spoonfuls!). There are lots of other things you can do with the curd tho (altho I will obviously not judge you scarfing it from the jar LOL) - spooned over pound or angel food cake, with berries, over ice cream, stirred into plain yogurt, as a filling between cake layers, on pancakes, on biscuits or scones...really there are so many choices!

This lemon curd is thick and creamy, similar I guess to custard or sort of like pudding but not really. It is its own special and delicious texture and taste. Mmmm my taste buds are tingly just thinking about this sweet-tart treat. I doubled the recipe and it worked perfectly - here's the recipe for one batch:

• 3 large eggs
• zest of 1 medium lemon
• 1/2 cup strained fresh lemon juice (from about 3 medium lemons)
• 1/2 cup sugar
• 6 tablespoons unsalted butter, cut into chunks

• 
  

1. Set the strainer over a medium bowl. 

2. Whisk the eggs in a small nonreactive saucepan to blend. Whisk in the lemon zest, juice, and sugar. Add the butter. Whisk over medium heat, reaching into the corners and scraping the sides and bottom of thee pan, until the butter is melted and the mixture is thickened and beginning to simmer around the edges, then continue to whisk for about 10 seconds longer. 

3. Remove from the heat and scrape into the strainer, pressing gently on the solids. Scrape any lemon curd clinging to the underside of the strainer into the bowl. 

4. Refrigerate until chilled before using. Lemon curd keeps in a covered container in the refrigerator for up to 1 week. 

recipe found here

click here for a tip on keeping the jar edges clean after filling them

5.31.22: taco dip by Brooke

5.31.21: Memorial Day '21

5.31.20: 🔥week 22

5.31.19: MSIH: dorito casserole

5.31.18: sweet potato hash

5.31.17: mini oreo cheesecake with chocolate mousse topping by Brooke

5.31.16: homemade croutons