2015 - Our Sunday Cafe
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The aftermath, cutting down and cleaning up!

Part 2 from such a busy backyard.....

The aftermath, cutting down and the cleaning up the fallen tree


The following day the crew arrived early, they had many jobs to complete that day, ours being one.


Standing in the backyard looking over the roof, the top had just been cut and lowered to the ground.


The boom truck had to park in the sloped driveway to reach the tree and once most was down, ladders were used.


Wood sections were strewn across the entire front yard.

Later that evening the wood was all moved to the driveway to make it easier to work on after Christmas.

The day after Christmas, we had a tree clean up party! Fortunately the day was only cold and dry, not cold and wet and for that I am very thankful!

This pile is deeper and bigger than it looks....

We had cutters!


And choppers who split!

And haulers and cleaners.


And we had loaders and drivers to deliver the split wood to the other house. And a chipper to take care of the leftover debris.

Then it was time to remove the stump, or so we thought!

The stump had a hidden surprise in-store, a root growing west, the size of a small tree! In addition we found the water main and cable wires, which made our plan obsolete at this time.

So we did the next best thing!

We trimmed the wood face and the rear roots that were sticking out of the ground, back filled the soil and replanted the succulent ground cover over the top, along with the uprooted Japanese Irises. 

And with that, thankfully the tree saga is over.......

Part 1, can be found here.

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, please tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments!


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Merry Christmas to you and yours!


Merry Christmas from Our Sunday Cafe, may all your Christmas wishes come true!

We would also like to take this time to say Thank You for your visits, we really do appreciate your time and your wonderful comments.

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, please tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments!

1

Garden Tuesday, not a "planting" of my choice!

We have been a bit busy with selling one house, moving belongings and house sharing in another house, while we purchase a home at the coast for retirement. And then this happened yesterday, some days are just longer and more hard work than others!

From, such a busy backyard.....

While I love outdoor shots, these could have waited for never. The winter rains have saturated the ground, and the wind lifted the tree, out. It got caught in the limbs of the other trees in the front yard fortunately, as this prevented the tree from taking out the northeast corner of the house!

The emergency crew we called in, came and could only secure the tree by trimming excess branches near the top and then lashing it to three other trees for safe keeping overnight, as the boom and bucket were about 10 feet too short!

These trees are majestic and it's very hard to tell how tall they are, but trust me, they are very tall. They are the original trees of the area, left when the house was built in 1974. During a wind storm the lower branches, once broken off and laying on the ground are often 15-20 feet long!








And yes, that is a for sale sign, we are set to close in 3 weeks............Yesterday was a busy day!

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, please tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments!


2

Moving at Christmas time.....plus a roundup of easy, delicious treats!

Moving is hard. Moving at Christmas, even harder. We will be sharing the Christmas tree at the kid's house, as we have piles of boxes where a tree could be. Not complaining, no, not one bit. Planning for the future does take a few twists and turns one does not expect.

The housing inventory is very low in our chosen retirement community, in light of that, today we will secure a storage locker for our belongings to make room for the coming changes.......

I have been so busy with work, selling one house and trying to purchase another, things have grown stale around the little blog o' mine. For that, I do apologize and while I will get around to a bit of baking in the near future, today I thought I would share a round-up of delicious foods that while not Christmas in nature, are very much so, in flavor!

The fun part of this information is that nothing here is specifically a Christmas recipe, but like the family and friends you will serve, being together, makes for the holiday!


Fudgy Chocolate Cake, a slow cooker recipe. Who can't use a delicious, easy chocolate cake recipe to round out a gathering? See, I thought so! PS, this would be really festive, served with Peppermint Ice Cream.



Raisin Walnut Snack Cake, is a wonderful make ahead cake. We all know the problems associated with too much to do, and too little time to do it in, right? Well, this little jewel can be made the day (or a couple) before and is not only delicious, but the flavors are melded into a spicy wonderful taste.


Shoo Fly Cake, any food not served in a while makes for a nice change. This little cake really fills that bill. It is spicy without being a spice cake, it is rich with molasses and it is crumb topped. It goes especially well with a (warm) fruit compote and a small scoop of ice cream.



Festive Winter Banana Bread with Cranberries, Walnuts and Chocolate Chips, not only is the title a mouth full, so is the flavor of this bread. It also makes a lovely addition to a cookie tray, for your guests or a gift.


Blue Cheese Biscuits, because not every taste request is for sweet...............Serve this in a basket on your buffet line, or with a soup or salad starter. Your guests will thank you!



Prunes Poached in Red Wine, hey, don't walk away, these are delicious! The texture is silky and creamy and wonderful. Served with a scoop of Mascarpone cheese they make a lovely presentation and a delicious dessert.

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also, enjoy our Homemade Household page, it can be found right at the top of the blog!

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Our Thanksgiving Camping Trip

Everything is close enough to reality that maybe it is time to share just a bit here.

From such a busy backyard! Change is in the air.....


In our quest to see as much of the out of doors as we can (yet remain as comfortable as we need...) we took a major step and purchased a small motor home. It is the perfect size for just the two of us and small enough that I do believe I will be comfortable (in time) sharing the driving.


Our maiden voyage was a Thanksgiving camping trip to Cape Disappointment, in Washington state. It is one of our favorite places to go and our plan is to move closer for retirement.

Let me introduce you to our home away from home:


It will take us to beautiful places:


 And allow us to continue to eat well and relax!


And, we are in the final days of selling our second house. The buyer's appraisal for financing is Monday! While this has been a very busy and trying time, it has also been a learning experience. It has forced us to narrow down our choices and make some final decisions. Because until now, it has been nothing but wishes.

I can't wait to share more, as our adventure unfolds!

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, please tell us. Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments!
2

This and that from far and wide, December 2015

Hello, we hope your week is going great on this first day in December. Take a look at what friends and other blogger are cooking up currently or have enjoyed in the past. So much information and recipes from current and older posts on just about every blog, today I am sharing these.....


Photo courtesy of, SAUVER

Herbed Lemon Quinoa, from Sauver. With the Christmas holidays fast approaching, a fresh and good for you recipe is always a good idea! Although my daughter cooks quinoa often, I have not come around to remember to serve it on a regular basis. Not because I don't like it, only because it is a new staple and I have not taken the time to remember how quick it is to prepare.


Photo courtesy of, Happily Unprocessed

I love enchiladas and for that you need a great sauce. Simply THE BEST Enchilada Sauce is what I was looking for in a sauce. Rich with flavor, but not tomato based. 

Photo courtesy of, Noble Pig

Dill. Pickle. Dip. from Noble Pig. ( I don't think we need more words here.....)

Photo courtesy of, Wednesday Chef

Braised Beans with Bacon and Red Wine from the Wednesday Chef. I am intrigued by the addition of the red wine, because let's be honest, the bacon is a given! 

Photo courtesy of, Refashionista

War Cake, from Refashionista. Another recipe comprised of simple ingredients, combined with pride, to be shared with family and loved ones. Add a cup of tea or coffee and some conversation and you automatically get memories in the process!

Previously from Our Sunday Cafe:

November 2015

You may also enjoy these from such a busy backyard:

December 2015

November 2015


If you like what you see here, we would appreciate it if you told your friends, if not, tell us! Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments!
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Happy Thanksgiving!


May your table be surrounded by loved ones, and your kitchen brimming with the wonders of a shared meal. We hope that you have the best Thanksgiving ever, from our house to yours.

Thank you for visiting Our Sunday Cafe, we appreciate it.
Terry and Melynda


If you like what you see here, we would appreciate it if you told your friends, if not, tell us! Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments!

1

This and that from far and wide, November 2015

Hello, we hope you weekend is going great on this first day in November. Take a look at what friends and other blogger are cooking up to or have enjoyed in the past. So much information and recipes from current and older posts on just about every blog, today I am sharing these.....


Photo courtesy of The Pipeliner's Wife

Easy Pizza Dough, from The Pipeliner's Wife. I have a solid crush on pizza, and my one fall from grace in how easy it is to dial up some delivery. Not any more. 


Photo courtesy of Happy in Dole Valley

With such an easy dough, how about a gourmet pizza to go on top? Chicken Alfredo Pizza, from Happy in Dole Valley. 


Photo courtesy of Lazy Budget Chef

Gourmet Potatoes, from Lazy Budget Chef. We love potatoes, these sound wonderful!


Photo courtesy of A Life Unprocessed

Black Bean Brownies, from A Life Unprocessed. What a great way to add beans to your meal plan. 


Photo courtesy of A Cake Bakes in Brooklyn

Gooseberry Pie, from A Cake Bakes in Brooklyn. I hope our gooseberry bushes produce enough for this pie come next spring. 

If you like what you see here, we would appreciate it if you told your friends, if not, tell us! Our goal is to share relevant information that you will enjoy and use for yourself and your family. 

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments!  


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Maple Almond Butter, recipe rewind because some things are too good to miss!

It it time to get out that rimmed baking sheet for some roasted almonds! If you have not made nut butters, this is the perfect recipe to start with. It is as delicious as it is easy. And with that here is another Recipe Rewind.........


I love maple, real maple syrup is delicious.

OK I also like maple flavored pancake syrup, but with the sugar, it does not agree with me. Before it is proper time to eat the next meal, my blood sugar has already plummeted.

On Mother's Day in addition to a day of labor in my yard, I was served a delicious dinner that included real maple in many of the dishes. The chicken breast were marinaded in a maple and spice bath, and there was a maple and cream bread pudding for dessert. Good stuff!

If that was not enough, I also received a jar of this delicious almond butter.

(I should probably remove that little sticky note...)
Maple Almond Butter
made by the lovely Jess, and here is the note she sent me by email.....

** I switched out the oil for coconut oil, and I have to say, it took a lot more than two teaspoons to get it to that creamy consistency.. the first batch I did, I used oil that I had around the house and it still took much more than two teaspoons..** also, I added a bit more maple syrup in to the food processor when I was blending it, I wanted a stronger maple flavor.

Maple Almond Butter
1 1/2 cups of raw almonds
3 tablespoons maple syrup update: plus a little bit more for blending if desired
pinch of sea salt
1-2 teaspoons walnut oil (or any other complimentary/neutral oil) update: start with 1 T coconut oil

Spread the almonds on a rimmed cookie sheet, preferably with a baking mat or sheet of parchment underneath them. Drizzle the maple syrup over the almonds and toss the nuts with your fingers so that they get evenly coated. Roast them at 325 degrees for 20 minutes, tossing at least once during the cooking process.


When the nuts are fully roasted, remove the pan from the oven and let cool for at least 10-15 minutes.
Pour the nuts into the food processor and pulse to begin breaking them up. Add a drizzle of your oil and run the processor 30-45 seconds. Remove the lid and scrape down the sides. Continue with this process/scrape/drizzle procedure until your nuts have broken down in butter. You may not need all the oil, it just depends on the moisture content of the almonds.

 Yes, we have been enjoying this almond butter, look at all those crumbs!

This is so good!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time and your wonderful comments!
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Death Row Chicken, recipe rewind because some things are too good to miss!

We are having a lovely spring day here. There is cherry blossom "snow" falling in the back yard. There is no need for a fire in the wood stove. The sun was bright and warming all day. But my dear husband is ill. For some reason (not his choosing I am sure) he has the flu.

This evening had me gladly keeping company with him, and with that cooking will wait another day. In the meanwhile, you will love this dish. It too is a bit of spring time, yet hearty enough should the weather get cold again.....I hope you enjoy it as much as we do.

I am thinking that I would like to try this with Tuscan kale and serve it over polenta.......


One of the dishes that I made for Sunday Cafe was this chicken dish, adapted from those RecipeAddicts, Carla and Michael. The actual post for the delightfully titled dish, for the time being, is a victim of the great Blogger Crash of 2011. This version was part of our dinner and everyone raved.


Death Row Chicken, a meal worthy of being your last, but you will want it again and again!
adapted from: RecipeAddicts

8-10 chicken thighs, with skin on and bone in
butter, rendered lard- for browning

1 pound of mushrooms, sliced
3 - 4 cloves of garlic, minced
2 T butter (or more, it will depend on the mushrooms)
1/4 c Balsamic vinegar
2 C rich chicken stock
salt and pepper to taste

*dry white wine if needed
2 large hands full of baby spinach leaves

Serve with suggestions:  rice, pasta or mashed potatoes

Brown your chicken thighs in the butter or rendered lard (bacon fat would also be good here). A deep rich dark brown is what you want to achieve on the skin, turn over and brown the other side. When all chicken is browned, remove it to a large flat baking pan, 9X13 or 12X15 as needed for the chicken to fit without over crowding. There should be a small amount of room around each piece of chicken, so the stock and mushrooms surround the meat.

Preheat oven to 375 degrees.

Drain excess fat from the pan, do not discard the portion that has the sought after brown bits of flavor. To the pan, add 2 T butter, the minced garlic and the mushrooms. Saute the mushrooms to a golden brown, scraping the golden bits from the bottom of the pan. When the mushrooms release their juices, this will help deglaze the pan. Add the chicken stock, vinegar and salt and pepper to taste.

Carefully pour pan sauce over chicken, then make sure all the mushroom slices are down in the stock mixture. Important: the stock mixture should not cover the chicken, the goal is to have the skin continue to bake in the oven and remain crispy.  Bake 45 minutes.


Carefully remove chicken from the stock, place on a large serving platter. Return to the oven to keep warm if desire.


Pour pan juices back into the skillet used to brown the chicken, and reduce stock by about half. The pan gravy will have coat the back of a spoon. *I let my pan reduce too long and added back a bit of white wine for the proper consistency. Add the spinach and simmer briefly until tender.

Spoon the sauce over the chicken, serve with pride.

Thank you for visiting Our Sunday Cafe, as always we appreciate your time and your wonderful comments!

this post shared with:
celebrate it @ the freshman cook
foodie friday @ rattlebridge farms
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Truffle Oil Infused Mustard Chicken with Apricots, recipe rewind because some things are too good to miss!

Spring time is just around the corner for most communities, and it has arrived for some. We are in that group, spring time is here most days. Other days we are not enjoying spring time and a fire is still being built in the wood stove first thing in the morning.

But this dish will bring spring time to your table, it is vibrant, delicious and for as easy as it is, a real show off! Plus the left over mustard will be wonderful on just about any sandwich or my favorite way, with pretzels!

Don't wait, make this soon and bring a touch of spring time to your table. And with that here is the recipe.

Truffle Oil Infused Mustard Chicken with Apricots



The other day we were shopping to find planters and what-nots for the yard. During our search at Ross, we also found a can of Truffle Oil. It goes without saying that I had to give it a try. Even though at the time, I did not have any idea what I might do with it.

Fast forward a couple of weeks, and finally while gallivanting through some blogs on my lunch break, what should I see but Truffle Infused Mustard featured in a recipe for sliders at October Farm. Jaz gave directions for making this delicious mustard.

The best part is that it is not hard and uses prepared mustard of your own choice preference. This recipe is a starting point, and the possibilities are endless, that is the wonderful thing about mustard.


Truffle Oil Infused Mustard
by the seat of my pants

1 c spicy brown mustard (not hot, you want a mild mustard for this recipe)
1 T Dijon mustard
1 T yellow ball park mustard - don't leave this out.......
2 T Truffle Oil

Stir together. Trust me you will use this on each and every sandwich you make, and by the way pretzels are delicious dipped into this stuff!

But lets get on to the chicken, I have a hungry husband.....

Truffle Oil Infused Mustard Chicken with Apricots
by the seat of my pants

6 chicken thighs
2-3 T Truffle Oil Infused Mustard

flour for sprinkling, approximately 1/4 c cup
garlic salt
fresh ground pepper
2 t olive oil
2 t butter

1 16 oz apricot halves, drain and reserve 1/4 c syrup
1/2 c chicken stock

Spread 1 T mustard over the chicken thighs. Sprinkle with flour. Heat oil and butter in large skillet, when sizzling, swirl to combine and then add chicken, flour side down. Sprinkle with garlic salt and pepper, sprinkle with additional flour.





















Saute on medium heat for 5-7 minutes or until golden brown.

Turn over, spread additional mustard over the golden brown chicken.

Brown other side, add apricots, reserved syrup and chicken stock. Cover and simmer 20-25 minutes. When cooked, increase heat and simmer off excess fluid to make a slightly thicken pan sauce.


Serve over rice with an assertive green vegetable on the side. We had a delicious head of broccoli rabe, this was perfect.

Serves 4-6

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time and your wonderful comments!

this post shared with:
foodie friday @ rattlebridge farm
3
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