Good morning!! It’s November 6th. When did November happen??  Christmas is next month. The months and years fly by faster with every year I get older.

So what do yall have planned for this weekend?  We are kinda just hanging out.  LSU plays Alabama this afternoon (Geaux Tigers!!!). Matthew has a Lego thing he wants to go to and then I believe it’s game night here tonight:)  We’ll order pizza and then we picked up a couple of new games this week. Tonight we are going to do the Lego Creationary:) Looking forward to that:)  I NEED to get myself up and put a couple of things together I’ve been wanting to do. 1 is another roll recipe and the other is my Aunt Ruth’s Mexican cornbread:)  I love it. It’s so cold out though. Paul and I are sitting here listening to Sarah Brightman and I’m so comfy. Don’t want to get up and do anything.  Can you believe some people around us got snow?? How crazy is that?  Like I said, when did November happen?

Today’s recipe is for the picture above:) Redskin Hash-Browns.  Paul and I LOVE these.  Melt some cheese over the top at the end and a side of sour cream, YUMMMMM-OHH:) Have a great weekend and yall enjoy!:)

OK, HERE’S What You Need:

1/2 stick of butter (cause butta makes everything betta:)

1 pound Petite Redskin Potatoes (scrubbed)

1 small yellow onion chopped (or about a cup of frozen diced onions. That’s what I use)

1 bunch green onions (snipped)

1 pound of mushrooms (cleaned and sliced thick)

Optional – sour cream and grated cheddar:)

HERE’S What You Do:

Cut up your potatoes.  Half them but if they are to big 1/3rd them. You want about 3/4 inch – 1 inch chunks.

Start out with a large skillet. Melt your butter and a tad of olive oil to keep yourbutter from burning. Throw in your yellow onions and potatoes. Shuffle them around in your pan to get them all buttery:)  Cook down for about 10 minutes and then throw your mushrooms and half of your green onions over in there. At this point I put some tinfoil over the skillet and let them do their thing for about 30 minutes – making sure to check it and shuffle them around about every 6 or 7 minutes.  Don’t want to do to much to them because you don’t want them to break apart completely. Like them to have a little bit of a scuffed up looked but not turning to moosh. (Hope I’m not losing yall with all these technical terms:)  When nice and tender and brown, sprinkle some fresh green onions over and serve. OR, throw that cheddar I was talking about over the top and pop under the broiler til it gets all melty and bubbly. Bring out the sour cream and enjoy:)

What a fun weekend:)  I hate to see it come to an end. Paul and I took SareBear to see The Lion King yesterday:) She loved it:) We saw it a few years back but wanted to take her this time. I forgot some of the bits of it so it was just as wonderful the second time:)  Afterwards, we went to Grand Lux Cafe then did a little shopping at Marshall Fields (Yes, I know it’s Macy’s now but I still can’t accept it).  Today, we took the kids and a friend to see the “Legend of the Guardians: The Owls of Ga’Hoole”.  What a good movie. Jamie and Matthew both have read the books. I think they were a little disappointed but still liked the movie. They are still learning that the book is always better than the movie in these cases. They showed a trailer for the new Harry Potter movie. SOOooOOooo looking forward to that one:)  I told Paul that we need to have a HP Marathon right before we go to see the new one (and need to re-read the book:).  I read an article just yesterday that JK Rowling hasn’t ruled out another HP book:) YaY!!:)  So anyway:)

I made this next recipe today actually:) I’ve been meaning to make it for a couple of weeks.  It comes from our extended family in Cyprus (my sister-in-law’s mom and dad:).  I really liked them. I served them with buttered egg noodles.

Mr. Bryan said, “Can be served/eaten hot or cold with or without other vegetables as a starter or main meal, also excellent to take on picknicks. We find with mashed potatoes excellent. We also find vegetable cooking oil best to our taste, and as with all simple recipes quantities can be adjusted to individual tastes.”

I modified the recipe a little because I didn’t have 3/4 kilo (1.6 pounds) of pork. I only had a tad over a pound.  So I will show my adjustments:)

Give it a try:) Enjoy!!

OK, HERE’S What You Need:

3/4 kilo minced pork meat. (1.1 pounds)
1 cup of grated potatoes. (2/3 C.)
1/2 cup of bread crumbs. (1/3 C.)
1/2 cup of finely chopped onion. (1/3 C.)
1 egg.
salt and pepper to taste.

HERE’S What You Do:

In a bowl, combine your meat, potatoes, onions, bread crumbs, eggs and seasoning.

Combine and knead until well mixed. Cover and set aside for about 30 minutes.

In a skillet, heat your oil and fry your meatballs on all sides until they are done through. Can I TELL YOU how good these smell while they are cooking?!?!;) Remove and drain on paper towel.

Serve with potatoes or buttered noodles:) Very very yum:) Thanks Mr Bryan and Mrs Harri!!

Hello all:)  Growing up, our Sunday lunch was always beef roast, rice, gravy, peas, etc;)  Paul’s English Sunday lunch was (and still is) a roast chicken, roast potatoes and Bisto gravy.  Mum will usually make little green peas and carrots to go with it; however,  Paul isn’t fond of the later 2 so it’s usually just chicken and potatoes here. It’s so easy to make and always makes him happy:)  So that’s what I’m sharing with yall today. Hope your weekend was great. Have a wonderful week!

OK, HERE’S What You Need:

1 Whole Chicken  - I usually get a  4 pound chicken

Yukon Gold Potatoes – I use about a pound and a half

Salt, Pepper and Veg Oil

HERE’S What you Do:

Take out the giblets and wash your chicken well. Pat dry inside and out. Salt and pepper the inside and out generously.  Place the chicken (breast side up), in a roasting pan of your choice that has a bit of veggie oil in the bottom.  Drizzle a little oil over the chicken and place into a 350 degree oven for 2 hrs.

Meanwhile, peel and cut (into 2×2 pieces). Place them in a boiler, cover with water and salt.  Boil until juuuuust almost tender.  You don’t want them falling apart. Drain. This is where I scuff them up a little bit. Place the colander  over the top of your boiler full of potatoes.  Shake up and down a little to make the outer potato scuffed. This makes the potatoes crispy when you roast them.  Coat a roasting pan with oil. Drizzle potatoes with oil and place in the same oven as your chicken.  Continue roasting both for the duration of the 2 hours (chicken cooking time).  By the time the 2 hours is up, if your potatoes are not as brown on top as you’d like, just turn your broiler on and let them brown up quickly (don’t turn your back on them! It won’t take long at all once you are at this point).

Put a nice salad on the table and you’re done:)   Eat, enjoy your family time and then, when it’s over, make the kids wash up:)