Root Cellar

    I have been wanting a root cellar FOREVER.  One of our chest deep freezes went kaput awhile back so my hubby stripped it of its motor, etc. and set to work giving me a make-shift root cellar.  I am so happy.

Here is the chest deep freeze before burial. 

Breaking ground...

Buried!

My 15 year old son who helped dig the hole. 

My hubby:  the brains and brawn of this project!

   So, that's it.  It is done.  The average temperature inside it is between 52-55 degrees.  Right now I am keeping some potatoes and carrots in there.

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Baked Potatoes

       Okay, you may be thinking, why in the world is she telling us how to make a baked potato?  They are easy.  Well, the art of making potatoes seem to be lost.  The microwave about ruined people and made them forget how much better an Oven Baked Potato truly is. 

 

 

 

     When you bake a potato in the oven properly, it is art.  Beautiful, delicious art that will make your mouth water.

Oven Baked Potatoes

   Russet potatoes

Sea Salt

oil

Sea Salt...makes food taste better!

    First scrub your potatoes to get all the dirt and stuff off of them.  Tear off pieces of foil.  Tear pieces big enough to fully encase each potato.  Then pour some oil in your hands and rub it all over each potato to be sure each potato is completely covered.  Put each potato on a sheet of foil and generously sprinkle the sea salt over it.  

 

    Wrap up securely and bake in a 350 degree oven for 45-60 minutes (depending on the size of your potatoes).  

 

Ready to go into the oven.

     I cook about a dozen a week at one time and then just place the ones not eaten in the refrigerator to be warmed up and enjoyed for another meal.

  They turn out beautifully.  Crisp skins and fluffy center.  These taste so good they do not even require butter or sour cream.  You can eat them plain!  They go together nicely with homemade meatloaf!  Or just load them up with some delicious No Bean Chili and make it a meal!

 

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Fabulous Baked Lemon Shrimp

    This is an old stand-by shrimp recipe.  My husband LOVES it.  He has had fresh shrimp that was caught and cooked immediately (when he was in the USMC) that he always raved about.  Once he tasted mine, he said mine is even better.  (And mine is made from frozen shrimp.)  If you like shrimp, I encourage you to try my recipe.

 

Fabulous Baked Lemon Shrimp

  1 stick of butter
1 lemon
1 serving (or envelope) Italian seasoning mix
shrimp             

  Preheat the oven to 350 degrees and then melt the butter.  Next, slice the lemon up into thin slices. 

 

  Take a jelly roll pan and pour the melted butter into the pan.  Lay the lemon slices on top of the butter.  

 

  Now, lay the shrimp on top of the lemon slices and butter and then sprinkle on the Italian seasoning over the top of it all. 

 Bake for 15 minutes and enjoy.  

     Be expecting to make this your "go-to" recipe for shrimp after just one taste!

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This recipe was shared on the following blogs:
Carole's Chatter

Homemade Marshmallows

     My husband loves marshmallows.  If he opens a bag of mini-marshmallows, you can be sure the bag will be empty before he stops.  He just can't help himself so when I found out you could make marshmallows at home, I just had to try it.

Homemade Marshmallows

 

 2 c. sugar

2/3 c. light corn syrup

1/2 c. cold water

1/4 c. water

3 envelopes of Knox gelatine

1 T. vanilla

1/2 tsp. salt

powdered sugar

 

                                                

           In a large mixing bowl, add the cold water and then sprinkle the 3 envelopes of gelatin in.  Let rest for 8 minutes.  While it is at rest, place the sugar, corn syrup, and 1/4 c. of water in a small pot and bring it to a boil over medium heat. 

 

 Once it has come to a boil, pour it into the mixing bowl and mix it all together at high speed.  

Add in the salt and now beat for 12 1/2 minutes.  Stir in the vanilla gently.  

 

    Next, butter a regular sized cake pan and then pour the marshmallow mixture into it. 

 

Spread it out nice and pretty and place into the refrigerator or set it on the counter top overnight. 

 

 Once it is set, cut into squares and sprinkle with powdered sugar. 

 

     These come out so succulent and delicious.  You won't believe the taste!

 

 

 

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MS (Multiple Sclerosis), Not my Friend

  It has been a bit since I've written about my MS.  Main reason, it is just not a fun subject!  :-(  Besides, with the cooler weather, I had been experiencing a few months of relief but it has come back with a vengeance the past few days.  Some people's MS gets worse in the winter but mine usually improves.  We have experienced a really warm winter of late, today it is in the mid-60's here, so maybe that has triggered it.
      Yesterday I had the "freaking" out stuff.  All sensations and noises seemed to be amplified.  I was scared and had to have my hubby near me all day.  I get to the point that I am almost panicking and I hate that feeling because usually, I am such a strong person.
     Today, those feelings are better but I am having serious eye issues.  My right eye is just not cooperating with me.  It is seeming to "lag behind" the other eye.  It is having spasms and feels "saggy" too.  It is more annoying than anything.
    One of the hardest parts of MS is people just don't understand the disease.  Like when I am on edge, people tell me "it's okay, just relax" but it is not that simple.  Or they say "my friend (or aunt, etc.) had MS and they didn't have that symptom, are you sure you have MS?"  Yes, I am sure and so is the doctor.  :-)  MS has pages of symptoms and it is never the same for two people.  Depression is something that comes with it also and we have no control over the feelings we get.  Be sympathetic and supportive please.

    If you would like to read more about my MS, here is another post.

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