OOPS and OUCH!!

This week was not what you would call my best week... but I managed to survive it despite myself... and now... it's a brand new week... fresh start!  YAY!!!!

My bad week started last Sunday (July 22nd) as I was watering my patio flowers that sit in pots at the edge of our pool.  I was chatting on my cell phone to my youngest daughter at the time... hands free I might add, as I had my cell phone in my pocket, and earbuds in my ears... my cell phones have been known to enjoy a swim in pools and toilets... so thus I was trying to make sure my cell phone stayed nice and dry... but in doing so... I tripped over the pool cover rope and fell quite hard on my left wrist... I fell so hard that my husband (Joe) heard my fall (he was inside the closed garage, about 50 yards away, and he ran out to see if I was OK), and the fall actually knocked the wind out of me for a moment.  OOPS and OUCH!!!#1  I was absolutely sure I had broken some part of my body... but once my breath returned, I stood up, brushed myself off and realized I was OK.  I have always been a clumsy goober... my parents can attest to this from all the ER visits during my childhood... but it has been years since my last clumsy episode.  It was a scorcher day anyway, so Joe and I finished up the day relaxing in our recliner chairs as we watched the British Open Golf Tournament... and that was that for Sunday.

Monday my bad week continued.  As I was backing out of my garage... ever so slowly and cautiously, as ALWAYS... and just as I cleared the garage, I began to turn my car, and then... BAM... I backed into a car parked in my driveway.  My car was fine, the car I hit has a sizable dent in the front quarter panel.  I knew the car was there... I saw the car sitting in my driveway when I opened the garage door... but I did not realize how close it was parked to my turn around area... I was concentrating soo hard on NOT hitting the sides of the garage... I just did not see the car behind me until I hit it!!! OOPS and OUCH!#2
I immediately told the car owner, then drove to my insurance agency, and the process has already begun to repair said hit car... but still... signs were pointing to me that I should just stay put, wrapped in bubble wrap, safe and sound in my home this week!

Tuesday came and went without incident... only because... I did stay put inside my house all day.  Wednesday I ventured out for a luncheon and had a lovely time, but my left wrist had begun to ache a bit... making me wince at times when grabbing, or lifting things. By Thursday my left wrist was starting to throb quite consistently... and you would think I might have told myself that... 'maybe'... I should go get it checked out... but... I just kept telling myself it was just jammed from the hard fall... I saw no swelling or bruising.

Friday when I went to my pilates session... my instructor, who is also a physical therapist, took a look at my wrist and did see some puffy swelling inside my wrist, but I still had full range of movement.. only hurting when lifting or grasping... I continued to think it was just jammed.  Saturday I had a massage and my masusse worked on my wrist, asking me to describe the discomfort I was experiencing... after doing so, she thought it did indeed sounded like a hairline fracture... so... I finally took myself to get my wrist x-rayed... but because it is now a week post injury, and it was the weekend... I wont know for sure if it is indeed fractured or just jammed until Monday (tomorrow)... but the ER Dr. splinted it, and that has helped... however... when I take the splint off to bathe... I can't bend the wrist at all.  OUCH #3  REALLY!!! I have 'been there, done that... and got the tee shirt' with this wrist before when I was 8 years old!

Good news is... 'IF' my wrist is just jammed... I can get it manipulated and popped back out, wearing a splint for just another week... but "IF" it does have a hairline fracture, it will be casted for 2-4 weeks.  I must say typing this blog one handed has been quite the challenge... but I feel so accomplished 'gitten-er-done"!!

But the thing that BUMS me out the most is... I have been begging for new golf clubs for years, and I started playing golf quite regularly this Spring, and Summer to convince Joe that new golf clubs is a 'need' vs just a 'want'... which I finally did convince him... I ordered the new clubs... and they arrived the day AFTER I hurt my wrist.  I have bunion surgery coming up the first week of September... so... I have been getting as much golf time in as possible these past couple of months, knowing my golf season was quickly coming to an end this year.  Now... thanks to my clumsiness... I'm out of the game for the rest of the Summer... not getting to play with, or enjoy my new clubs until next Spring!!  GEEZERS!!!

We all have 'those" days.. and occasionally, 'those' weeks... it's up to you to decide if 'those' days or weeks will define you, or make you stronger, encouraging you to just get through them.  I learned a long time ago (Thanks to the good example Joe always sets) that a positive attitude will make the worst of circumstances more bearable... after all... tomorrow is another day... a 'do over' so to speak.  Each day you are blessed enough to wake up, is a new fresh day!

My wrist will heal... I will get to enjoy and play with my new golf clubs... but until then... life is still good and I am blessed!!  And in the end... it's just one more story to tell, and share of me being a Ding Dong!!

7/30...
Addendum to yesterday's post (of 7/29)... Wrist NOT broken!  WHEW!!!  Dislocated and popped back in place... getting it popped back in place about made me puke... but I DID get through it, and it is MUCH better now!  Just remember to' breathe in, and breathe out' on bad days/weeks and things WILL be OK in the end... if things aren't OK now... it's just not the end yet!

Homemade Butterfinger Ice Cream

This homemade ice cream recipe is the BOMBDIGGIDY-EST of all home made ice creams!  We have been making this recipe since 1987... and it has been a HUGE hit every single time we have made it! YES!!!  I will share this recipe at the bottom of this blog... it is just tooooo good not to share!

I obtained this recipe from our Minister's wife at an "Ice Cream Social" our church (Symrna Presbyterian Church... in Smyrna Tennessee) held one evening in the summer of 1987.  There were at least 6 different flavors of homemade ice creams at this particular social... it was our very first "Ice Cream Social" we attended... the line for the Butterfinger ice cream was instant, and constant, until the ice cream ran out in less than 10 minutes.  Our family considered ourselves quite fortunate that we had arrived early, and were among those attendees that 'scooped' (pun totally intended!) up a bowl of this DELISH treat.  Our Minister's wife (Jimmy Threlkeld... her husband, the Minister was Gayle Threlkeld... truly!!! this is typed correctly... she was Jimmy, and he was Gayle!) was besieged with requests to share her recipe... which... THANK GOODNESS she indeed did, by handwriting out this recipe for every single person who asked for it!  In fact... the recipe I have is still her hand written version on a 3X5 index card.  I cherish it dearly... not only for the recipe itself, but for the memories it evokes from a very special lady, and a very special evening, every time I see this index card.  I can guarantee we have never missed an "Ice Cream Social" invite since that evening in 1987.

As far back as I can remember my family has enjoyed making homemade ice cream every single summer.  I remember actually sitting on the ice cream maker in my Grandparents driveway as my Grandfather, Father, or Uncle cranked away!  All of us kids would take turns sitting on the ice cream maker while it was being churned by one of the men... we were rewarded with a very cold hinnie... and lots of giggles!  I also have many lovely memories of being at my Aunt and Uncle's home in the country, drooling while waiting for the ice cream churning to be complete and the ice cream ready to eat... my Aunt made lots of different flavors... I vividly remember peach and strawberry in particular... but other than this Butterfinger recipe... my all time favorite is just plain ole vanilla!   I know!  I know!!!  Some of you might think that drab and boring... but... I only prefer vanilla ice cream if it is homemade... it is just so simple, and sweet, and well... it is like the oreo cookie... it is just special as it is... wholesome, fresh, and perfection!

I hope I have inspired you to go dig out your ice cream maker... or go purchase one... and to make a batch of homemade ice cream, plain, fruity, chocolate... or give this Butterfinger recipe a try.  It is just part of the magic summertime brings.  Yes... ice cream CAN be made any time of the year... but for me... it truly tastes best on a summertime evening, with family and/or friends gathered around sharing in the fun of both making it, and eating it!

Here my blogger friends is the most delicious homemade ice cream you will ever eat!  And... it is SUPER easy to make... takes less than 10 minutes to prepare this yummy concoction for the ice cream churner!

BUTTERFINGER ICE CREAM (Jimmy Threlkeld)

1 - gallon whole milk... it's hard to say how much you need... it depends on the size of your ice cream freezer... you want to make sure you have enough milk.
2 - eggs
2 - cans Eagle Brand Milk
2 - tbsp sugar
1 - can carnation milk
2 - tsp vanilla extract (DO NOT use imitation!)
2 - heaping tbsps peanut butter
4 to 6 - Butterfinger candy bars... chopped... (place candy bars in freezer at least 10-15 minutes before placing in a plastic bag and whacking with a hammer)... 4 - Large candy bars... 6 - Small candy bars

Beat eggs until fluffy, then add all other ingredients... mix well.  Add whole milk to the 'fill' line on the ice cream freezer... and churn!  Simple as that!

Cherry Pie

I've been making a lot of pies this summer with all the wonderful fresh fruit summertime offers... Cherry Pie has just been one of my favorites... the recipe for my Cherry Pie is included at the bottom of this blog.

I purchase fresh fruit all season long during the spring and summer... one of my favorites is fresh cherries.  I had bought a bag of cherries for nibbling on for guests who were visiting... but... because of all the other goodies I had on hand... the cherries never were consumed... so... I decided that instead of letting them go to waste, I should make them into a cherry pie.... GOOD DECISION!!!!

I have never made a 'from scratch' cherry pie before, so I had no clue on how long it would take to pit a bag of cherries... it took me 45 minutes to pit them all with just a paring knife, and I had purple hands when I was done.  I knew there HAD to be a better way to pit cherries... so... I went on a search for a cherry pitter.  I began my search at a local kitchen gadget/supply store, and as I was standing staring at the wall of tools/gadgets the owner approached me and offered her assistance.  I told her what I was looking for... she said she didn't have any in stock and... believe it or not... she actually suggested I buy frozen cherries instead, since they did not contain sugar.  WELL!!!.... I hate to inform her... BUT... my fresh cherries did not contain sugar either... AND... they are wayyy better than frozen any day!  However... she did tell me of another place where I might purchase a cherry pitter if I truly was determined to bake a cherry pie with fresh cherries.  I was quite successful at this next store, having 3 different types of cherry pitters to chose from.  The pitter I purchased was a bit pricer than I thought it would be... but... after using this new tool, I am beyond impressed at how wonderfully it worked... it only took me 7 minutes to pit this second bag of cherries.  I LOVE my new cherry pitter and think the cost was definitely worth it!  I bought a stainless steel pitter... it was $20.

I began my cherry pie with Julia Child's pastry crust... which just happens to be the BEST pastry crust EVER!!!!  You can use this pastry crust for savory or sweet recipes... plus it is just the easiest crust to make, and work with as well.  This pastry crust recipe will also be included at the bottom of this blog.

I had so much success with my first cherry pie... that the family I baked it for requested if they could come "play" with me in my kitchen so they could learn to bake a fresh pie too.  The week following their dinner visit when my first cherry pie was served... I had 'Pie Baking Lessons 101' in my kitchen with these two young lads... YES!!! I typed that correctly... lads not lasses!... and we had a blast.  I decided for them that they should make individual pies instead of one big pie so that they both had a chance to make the fruit filling, as well as making the crusts.  This turned out to be a stellar idea and they both enjoyed the entire process of making a 'from scratch' fruit pie.  We made blueberry pies along with the cherry pies... I simply substituted blueberries for cherries in my cherry pie recipe... feel free to exchange the cherries for any fruit of your choice... your pie will still be very delicious!  I just bought another bag of cherries today to make yet another pie tomorrow.
*Side note... the recipe below made 1 big pie or 4 individual pies... thus they made 4 cherry pies, and 4 blueberry pies.

And by the way... I must note that my husband did not get to enjoy my first pie, nor did he get to enjoy the pies I made in 'Pie Making 101'... so I decided to surprise him by making him a pie just for him... however... I did not have any fresh fruit on hand... so... I decided to use some frozen blueberries I had in the freezer.  He thought my blueberry pie was a State Fair Ribbon winner... but... because I HAD tasted both the fresh fruit pies, as well as this frozen fruit pie, I can tell you that the fresh fruit pies were hands down WAYYY better than the frozen fruit one!  Any time you can use fresh fruit, I suggest you do... frozen fruit will suffice in a pinch... but... the difference between the two was a huge difference!  Although... a home made pie from fresh or frozen fruit is a winner any day!

Here are the recipes for both the pastry dough and the cherry pie.

Pastry Crust  (Julia Child - The Art of Mastering French Cooking)

2 - cups all purpose flour
1 - tsp salt
1/4 - tsp sugar
6 - ounces (1 1/2 sticks) butter, cubed into 1/2" bits, chilled
4 - Tbsp shortening (crisco), chilled
1/2 - cup iced water... plus a couple tsp more if necessary

Place flour, salt, sugar, butter, and shortening in a food processor... pulse 10 - 12 times... pause for 10 seconds, and pulse another 10 - 12 pulses.  Add iced water all at once and turn processor to on position and mix until dough just starts to gather into a ball or on the blade... this should occur within 20 seconds, if not... add a tsp or two more of water.  Remove dough from processor, pat into a disc, place disc in plastic wrap and refrigerate for at least an hour.  Roll dough out to 1/8" and place in 9" pie pan.  This recipe makes 1 pie crust... you will need to make this recipe twice for the cherry pie recipe.


Cherry Pie


4 - cups cherries, pitted (preferably fresh... but frozen may be used)... other fruit may be substitued
1 - cup sugar (for a sweeter pie, add an additional 1/2 cup sugar)
4 - Tbsp cornstarch
1/8 - tsp pure vanilla extract (DO NOT use imitation!.... almond extract may be substituted)
2 - pie crusts
1 - Tbsp sugar - to sprinkle over top crust

Place cherries in sauce pan over moderate heat, and cook until cherries lose considerable juice... about 10 minutes.  Remove cherries from heat.  In a small bowl combine sugar and cornstarch together.  Pour sugar/cornstarch mixture into cooked cherries, and mix well.  Add vanilla extract (or almond extract if preferred).  Return sauce pan to low heat, stirring frequently, cook mixture until thickened... as in jam or preserves thick... 7-10 minutes.  Remove cherry mixture from heat and let cool.  Pour cherry mixture into a pie crust... top pie with 2nd pie crust, seal edges, and cut slit vents in top crust to let steam escape while baking... (I cut my 2nd pie crust into strips and did a lattice top instead of covering the entire pie with a 2nd crust).  Bake in 375 degree oven for 45-50 minutes... crust should be slightly golden brown.  Remove pie from oven, and let cool completely before serving... at least an hour.

Original New York Cheesecake

I recently made a New York Cheesecake from a recipe I have had for 34 years, but have never made before.  Kevin, my son-in-law celebrated his 25th Birthday in June... he and the family came to Kansas to visit us 4 days after his Birthday, and I promised to make him a cheesecake for to celebrate his Birthday when they came to visit because I was told his FAVORITE dessert is cheesecake.  OMGOSH!!!  It was amazing... and I WON'T be waiting another 34 years before I make it again... but I will include the recipe for this DELISH dessert at the bottom of this blog.

This recipe came to me via my Mother-in-law when I married Joe.  She was famous for it, and it is an original recipe from the 1950's.  This cheesecake does not have a graham cracker crust... instead... it makes it's own crust.  When she and Pop came to visit us 2 weeks before Kevin and family... I told her I was going to make it... she said she had lost hers and could she get a copy from me... so... 34 years later... I give her a copy of her own recipe!  How funny is that!?

When I told Kevin I was going to make this cake for him... he was beyond delighted... however... he was expecting the only kind of cheesecake he has ever had... which is the graham cracker crust kind.  When I explained my version did not have a graham cracker crust... you could see the disappointment in his face even though he tried to hide it.  But... after he ate my crustless cheesecake... he is hooked... now he can't see himself going back to the graham cracker crust kind.

I must say that this recipe is NOT figure friendly!  It is VERY rich, and a very heavy dessert.  I was a bit trepidatious in making this cheesecake... only because I had never made a from scratch cheesecake before.  I seldom use a spring form pan (which is a must)... and wasn't sure how well this cheesecake would release itself from the pan.  It turned out PERFECT... and I will be making it again soon when our next round of company comes to visit.  

This cheesecake is so rich, it truly can stand on it's own as is... but... a fruit filling on top, definitely makes it pop with a WOW factor.  In fact... the day before I made this cheesecake I had made a 'from scratch' cherry pie and crust... it too was unbelievably good.  I was making a new fresh 'from scratch' dessert every day that Kevin and family where here, so I took both a wedge of cherry pie, and a wedgle of cheesecake to a couple of dear friends... they decided that while both were delicious... they decided to put the cherry pie on top of the cheesecake and eat them both at once.  When I told Kevin about this... he too decided to try it... all he could say was it was REALLY REALLY good... and REALLY REALLY rich!  So.... do try a fruit filling to serve along with the cheesecake if you dare!

Now here is the recipe for this wonderful cheesecake... make sure all of your ingredients are at room temperature before you begin to make this recipe.... and do try to use the best of ingredients... the results will be worth it, and I am sure you will enjoy eating every bite!

New York Cheesecake

4 - 8 oz pkgs cream cheese

2 - cups sugar

5 - eggs

1 - tsp lemon juice (fresh)

1 - tsp vanilla extract (pure... NOT imitated)

4 - tsp cornstarch

5 - tsp melted butter (cooled)

pinch - of salt

1 - pint (16 oz) sour cream

Preheat oven to 325 degrees.

Blend cream cheese 1 pkg at a time until creamy.  Add sugar and blend til creamy.  Add the rest of the ingredients, adding sour cream last.  Bake for 1 hour and 15 minutes.  Turn oven off for 1 1/2 hours... DO NO OPEN the oven during this time.  Remove cheesecake from oven, and let stand 10 minutes.  Remove the spring from sides, leave the cheesecake on the bottom part of spring form pan.  Wrap/cover in plastic wrap or foil, and store in refrigerator for at least an hour.  VIOLA... dig in!