Wish Us Luck!

This will likely be the last post on WTCA until next week when we will be posting from Las Vegas.

I just wanted to take a moment to thank all of my readers.  I have not done that enough over the past couple years.  All of you are what make WTCA what it is.  It is because you come back day after day and read my posts that keeps me motivated to bring you new, and true, product reviews, and ideas for keeping your home organized and in good repair.  I also enjoy the many responses to dishes we prepare in the kitchen. And during the spring and summer, and even into the early fall months, the many responses to our gardening projects.  Have a safe weekend and we will visit again on Monday.

Wish Us Luck!

This will likely be the last post on WTCA until next week when we will be posting from Las Vegas.

I just wanted to take a moment to thank all of my readers.  I have not done that enough over the past couple years.  All of you are what make WTCA what it is.  It is because you come back day after day and read my posts that keeps me motivated to bring you new, and true, product reviews, and ideas for keeping your home organized and in good repair.  I also enjoy the many responses to dishes we prepare in the kitchen. And during the spring and summer, and even into the early fall months, the many responses to our gardening projects.  Have a safe weekend and we will visit again on Monday.

A Stop in Lacoste

As I have previously mentioned, we are off to the playground in the desert tomorrow.  Las Vegas, baby!!  I usually start making lists as soon as we start planning a trip anywhere and this time was no different.  One of the items on "one" of the lists was a stop at the local Lacoste shop.

I LOVE this store.  It is very small. Almost like walking in a very large walk-in closet.  But they always have just what I'm looking for and this time was no different.  First thing on the list was a couple pair of ankle height socks.

These are so comfortable to wear with casual shoes.  I will be wearing a pair of gray canvas loafers on the plane and these will work perfectly.

Then, of course, a new baseball cap.  I especially liked this one with the croc on the side rather than in the middle on the front.  They had some caps that had a huge croc on the from the hat.  Didn't like that.  I like the original sized croc and on the side just adds a little something to it.

Of course, the adjuster band in the back with the Lacoste insignia.  Everything is in the details.  Little things make all the difference.

And finally, here it is from the top in navy blue.

I am partially packed and will finish that this evening.  I have a few errands left to run today - pick up jeans from tailor, print boarding pass, remember iPhone charger, box for Baxter food.  Oh!!  Baxter will not be going on this trip.  He will be staying at the spa next week.  I have prepared his breakfast and dinner food for each day but I need to get a box to put all of the pouches in to transport them.  One other thing on my list was to "check Turbo-Tax."  I wanted to know if my refund had issued.  Just so you know, the IRS is starting today to work on tax returns.  So if you were an early-bird like me, you are going to have to wait a few weeks until they catch up.

A Stop in Lacoste

As I have previously mentioned, we are off to the playground in the desert tomorrow.  Las Vegas, baby!!  I usually start making lists as soon as we start planning a trip anywhere and this time was no different.  One of the items on "one" of the lists was a stop at the local Lacoste shop.

I LOVE this store.  It is very small. Almost like walking in a very large walk-in closet.  But they always have just what I'm looking for and this time was no different.  First thing on the list was a couple pair of ankle height socks.

These are so comfortable to wear with casual shoes.  I will be wearing a pair of gray canvas loafers on the plane and these will work perfectly.

Then, of course, a new baseball cap.  I especially liked this one with the croc on the side rather than in the middle on the front.  They had some caps that had a huge croc on the from the hat.  Didn't like that.  I like the original sized croc and on the side just adds a little something to it.

Of course, the adjuster band in the back with the Lacoste insignia.  Everything is in the details.  Little things make all the difference.

And finally, here it is from the top in navy blue.

I am partially packed and will finish that this evening.  I have a few errands left to run today - pick up jeans from tailor, print boarding pass, remember iPhone charger, box for Baxter food.  Oh!!  Baxter will not be going on this trip.  He will be staying at the spa next week.  I have prepared his breakfast and dinner food for each day but I need to get a box to put all of the pouches in to transport them.  One other thing on my list was to "check Turbo-Tax."  I wanted to know if my refund had issued.  Just so you know, the IRS is starting today to work on tax returns.  So if you were an early-bird like me, you are going to have to wait a few weeks until they catch up.

My Academy Award Invitation

Don't ask me how I did it, but I received one of the invitations that are being sent out this year to the Academy Awards.  Let's just say I have friends in the right places.

I love, love, love the envelope.  A simple design that is just stunning.  Classic elegance.

And inside is the actual invitation giving the date and time and place.  On the left is the response card letting the Academy know whether or not you will be in attendance.  Spectacular.

So I'm thinking I might put together a little soiree for the event on March 2.  Maybe some caviar, a tray of smoked salmon and canape.  I'll give this some thought and let you know what I come up with.  I can work on this while in Las Vegas next week.

My Academy Award Invitation

Don't ask me how I did it, but I received one of the invitations that are being sent out this year to the Academy Awards.  Let's just say I have friends in the right places.

I love, love, love the envelope.  A simple design that is just stunning.  Classic elegance.

And inside is the actual invitation giving the date and time and place.  On the left is the response card letting the Academy know whether or not you will be in attendance.  Spectacular.

So I'm thinking I might put together a little soiree for the event on March 2.  Maybe some caviar, a tray of smoked salmon and canape.  I'll give this some thought and let you know what I come up with.  I can work on this while in Las Vegas next week.

New Labels For the Kitchen Canisters

I keep my kitchen essentials canisters on the top shelf of one of the cabinets in my kitchen.  Actually, this cabinet is directly above the largest work surface, so it is very handy when I am cooking or baking to have these canisters right at my hand.

Some time ago, I downloaded these fanciful monogram-style labels for each canister - sugar, flour, coffee and tea.  I used an Avery label product which was supposed to be clear and removable so that if I wanted to re-position the labels, I could with ease.  Well, that didn't work out quite as expected.  In defense of the product, it was removable.  The adhesive on the back would allow you to lift the label and re-position. But the label material was not clear.  It was frosted.  I checked the instructions and made certain I bought exactly the Avery label that was indicated.  It was not clear.  No matter how hard I pressed on it to adhere it to the container, it had a frosted finish.  I did not like that.  In general, I just did not like how these turned out at all. It was not the look I was going for.  So I decided to remove these frosted labels and replace them with something much more elegant.

In their place I labeled each jar using Avery #5165 Full Sheet Labels.  This is much better.  A nice, clean look.  And very simple to do.  In Microsoft Word, I opened a text box 4" x 6".  Then I typed in my text and centered it vertically and horizontally.  Next I highlighted the text and chose a font to my liking.  I used Century Gothic for these labels.  It is an uncluttered font which I think looks particularly nice on these labels. They are all positioned uniformly on the canisters.  This was done by measuring down 1-1/2" from the top lip of the container and making a mark with a silver dry-erase Sharpie as seen below.  You will do this twice, making the marks about two inches apart.

Then simply peel off the protective backing on the label which will expose the adhesive and gently, and with as much precision as possible, line up the top of the label with the two silver marks you made previously. Smooth the label tight against the canisters, working out any bubbles.  And there you have it.  A set of canisters nicely labeled and ready for you when you begin your masterpiece in the kitchen.

One additional note - I like the clear glass canisters because I can see when it is time to replenish.  You can find these at Wal*Mart or any of the big box discount home goods stores.

New Labels For the Kitchen Canisters

I keep my kitchen essentials canisters on the top shelf of one of the cabinets in my kitchen.  Actually, this cabinet is directly above the largest work surface, so it is very handy when I am cooking or baking to have these canisters right at my hand.

Some time ago, I downloaded these fanciful monogram-style labels for each canister - sugar, flour, coffee and tea.  I used an Avery label product which was supposed to be clear and removable so that if I wanted to re-position the labels, I could with ease.  Well, that didn't work out quite as expected.  In defense of the product, it was removable.  The adhesive on the back would allow you to lift the label and re-position. But the label material was not clear.  It was frosted.  I checked the instructions and made certain I bought exactly the Avery label that was indicated.  It was not clear.  No matter how hard I pressed on it to adhere it to the container, it had a frosted finish.  I did not like that.  In general, I just did not like how these turned out at all. It was not the look I was going for.  So I decided to remove these frosted labels and replace them with something much more elegant.

In their place I labeled each jar using Avery #5165 Full Sheet Labels.  This is much better.  A nice, clean look.  And very simple to do.  In Microsoft Word, I opened a text box 4" x 6".  Then I typed in my text and centered it vertically and horizontally.  Next I highlighted the text and chose a font to my liking.  I used Century Gothic for these labels.  It is an uncluttered font which I think looks particularly nice on these labels. They are all positioned uniformly on the canisters.  This was done by measuring down 1-1/2" from the top lip of the container and making a mark with a silver dry-erase Sharpie as seen below.  You will do this twice, making the marks about two inches apart.

Then simply peel off the protective backing on the label which will expose the adhesive and gently, and with as much precision as possible, line up the top of the label with the two silver marks you made previously. Smooth the label tight against the canisters, working out any bubbles.  And there you have it.  A set of canisters nicely labeled and ready for you when you begin your masterpiece in the kitchen.

One additional note - I like the clear glass canisters because I can see when it is time to replenish.  You can find these at Wal*Mart or any of the big box discount home goods stores.

And Talking About the Cutting Board

I have had this huge cutting board for many years.

I like to leave it out on the counter so it is there when I need it.  For awhile I kept it tucked away in the pantry and relied on a much smaller board that I kept in the cabinet above the counter.  But I thought that was silly.  I have this beautiful board which is not only extremely useful but it beautiful to look at tucked away in a closet.  So I brought it out a few months ago.  I use it regularly when making salads or cutting up fruit for a Nutri-Blast.  All that use is hard on a board, so I take care of it with an application of Boos Block Board Cream from time to time.  It was looking a little weary last night, so I applied a goodly amount of the board cream on and let it sit overnight.

This is very simple to do.  Just squeeze a small amount at a time directly on the board and rub it into the wood with your bare fingertips.

Around and around and around we went until we the entire surface of the board was coated with this essential cream.  As the instructions say, I let it sit overnight.

This morning I wiped it down with a clean paper towel and it looks much nicer.  The majority of the board cream is absorbed into the wood overnight, so there is not much residue to remove in the morn.  It is essential to take care of your wooden cutting board to prevent it from cracking or splitting.  And of course never, never put it in the dishwasher.  In between Boos Block applications I simply wipe it clean with a warm cloth and a little dish soap.  If you are interested in preserving your cutting board you can find this Boos Block cream at Sur La Table, either in their stores or online.  Good luck with your cutting board maintenance.

And Talking About the Cutting Board

I have had this huge cutting board for many years.

I like to leave it out on the counter so it is there when I need it.  For awhile I kept it tucked away in the pantry and relied on a much smaller board that I kept in the cabinet above the counter.  But I thought that was silly.  I have this beautiful board which is not only extremely useful but it beautiful to look at tucked away in a closet.  So I brought it out a few months ago.  I use it regularly when making salads or cutting up fruit for a Nutri-Blast.  All that use is hard on a board, so I take care of it with an application of Boos Block Board Cream from time to time.  It was looking a little weary last night, so I applied a goodly amount of the board cream on and let it sit overnight.

This is very simple to do.  Just squeeze a small amount at a time directly on the board and rub it into the wood with your bare fingertips.

Around and around and around we went until we the entire surface of the board was coated with this essential cream.  As the instructions say, I let it sit overnight.

This morning I wiped it down with a clean paper towel and it looks much nicer.  The majority of the board cream is absorbed into the wood overnight, so there is not much residue to remove in the morn.  It is essential to take care of your wooden cutting board to prevent it from cracking or splitting.  And of course never, never put it in the dishwasher.  In between Boos Block applications I simply wipe it clean with a warm cloth and a little dish soap.  If you are interested in preserving your cutting board you can find this Boos Block cream at Sur La Table, either in their stores or online.  Good luck with your cutting board maintenance.

Look at All'em Seeds

Yesterday I decided to take a closer look at exactly what type of seeds Bev gave me for Christmas.  So I laid them all out on this cutting board.

By doing this, I will be better able to form a plan for where I would like to plant each different seed pack. For instance, I know I will plant the Basil Bouquet and the Garlic Chives in a pot.  Maybe the same pot. The Red Noodle Bean, the Sweet Salad Pepper and the Cherokee Purple Tomato in pots with cages of some description so they can vine. The Ashworth Sweet Corn and Rainbow Okra in a small garden plot near the greenhouse.  The Purple Peacock Broccoli and Rainbow Chard in a separate garden plot.  And the flowering seeds in hanging baskets.  That is the plan as of today.  It will, most likely, change somewhat over time.  We'll know more about that when time comes to plan.

After I walked by them a few times and made some notes I decided to put them back in the cute little disposable garden container they came in.  This will keep them organized until we get them planted in seed pots and under the new Hydrofarm.  The plan is, since we will be in Las Vegas all of next week, to get these seeds planted as soon as we return.  I'm very excited to get started on this and I look forward to a wonderful harvest.

Look at All'em Seeds

Yesterday I decided to take a closer look at exactly what type of seeds Bev gave me for Christmas.  So I laid them all out on this cutting board.

By doing this, I will be better able to form a plan for where I would like to plant each different seed pack. For instance, I know I will plant the Basil Bouquet and the Garlic Chives in a pot.  Maybe the same pot. The Red Noodle Bean, the Sweet Salad Pepper and the Cherokee Purple Tomato in pots with cages of some description so they can vine. The Ashworth Sweet Corn and Rainbow Okra in a small garden plot near the greenhouse.  The Purple Peacock Broccoli and Rainbow Chard in a separate garden plot.  And the flowering seeds in hanging baskets.  That is the plan as of today.  It will, most likely, change somewhat over time.  We'll know more about that when time comes to plan.

After I walked by them a few times and made some notes I decided to put them back in the cute little disposable garden container they came in.  This will keep them organized until we get them planted in seed pots and under the new Hydrofarm.  The plan is, since we will be in Las Vegas all of next week, to get these seeds planted as soon as we return.  I'm very excited to get started on this and I look forward to a wonderful harvest.

A Spooky Snow Scene

We were hit with a little more snow last night.  Will this cold and bitter winter ever leave?  Of course it will, but at this point spring feels an awful long way off.  In fact it is a mere 49 days away.  I took this rather foreboding looking picture last night as the snow began to fall.

This picture is an accurate representation of the mood of most everybody in the area these days.  We just want it to be over.  We only got about an inch of snow overnight.  To the south they received much more. We just need to stay strong in the knowledge that nicer days are ahead.  Actually, the forecast calls for temperatures in the 50's on Saturday.  A welcome relief. 

A Spooky Snow Scene

We were hit with a little more snow last night.  Will this cold and bitter winter ever leave?  Of course it will, but at this point spring feels an awful long way off.  In fact it is a mere 49 days away.  I took this rather foreboding looking picture last night as the snow began to fall.

This picture is an accurate representation of the mood of most everybody in the area these days.  We just want it to be over.  We only got about an inch of snow overnight.  To the south they received much more. We just need to stay strong in the knowledge that nicer days are ahead.  Actually, the forecast calls for temperatures in the 50's on Saturday.  A welcome relief. 

A Clean Oven

A few weeks ago I was preparing a Quiche Lorraine, which is one of my all time favorites.  I had all of the ingredients measured and ready to go.  We had just thoroughly cleaned the microwave and glass range-top the day before, so I decided I would cook the bacon for this quiche in the oven.  For reasons I still do not understand, I placed the bacon in the oven on a sheet of foil under the broiler. It promptly caught on fire!!! So badly, in fact, I needed the use of a fire extinguisher which, thankfully, I had in the cabinet under the kitchen sink.  A lesson learned for us all.  Make sure you keep a fire extinguisher in the kitchen.

So here it was on the sheet of foil before being placed in the oven.

Here it was halfway through the cooking.  It actually looked delicious at this point and should have been removed to a paper towel.  But oh no.  I wanted to cook the other side.

And this is how it ended up.

Needless to say, the oven was a mess, what with the bacon grease, the after-effects of the fire and the powder from the fire extinguisher.  After two thorough scrubbings with Easy-Off and then a regular self cleaning cycle, this is what we had.

A lovely clean oven once again.  Believe me, this was no easy feat.  I thought I never would get it clean.

But, after a lot of elbow grease and the wonderful self-clean cycle, we were back in business.  The silver liner you see in the bottom is wonderful.  They catch anything that might boil over during the cooking process.  They do not, however, help much if the oven catches on fire!!  The red things on the front of each rack are silicone "bumpers" which are there to keep you from burning yourself when placing dishes it or removing dishes from a hot oven.

So the bottom line is this - Do not cook bacon in the oven right underneath the broiler.  Place it on a foil lined baking sheet on the center rack at 325 degrees and watch is closely.  See.  Even I make blunders from time to time.

A Clean Oven

A few weeks ago I was preparing a Quiche Lorraine, which is one of my all time favorites.  I had all of the ingredients measured and ready to go.  We had just thoroughly cleaned the microwave and glass range-top the day before, so I decided I would cook the bacon for this quiche in the oven.  For reasons I still do not understand, I placed the bacon in the oven on a sheet of foil under the broiler. It promptly caught on fire!!! So badly, in fact, I needed the use of a fire extinguisher which, thankfully, I had in the cabinet under the kitchen sink.  A lesson learned for us all.  Make sure you keep a fire extinguisher in the kitchen.

So here it was on the sheet of foil before being placed in the oven.

Here it was halfway through the cooking.  It actually looked delicious at this point and should have been removed to a paper towel.  But oh no.  I wanted to cook the other side.

And this is how it ended up.

Needless to say, the oven was a mess, what with the bacon grease, the after-effects of the fire and the powder from the fire extinguisher.  After two thorough scrubbings with Easy-Off and then a regular self cleaning cycle, this is what we had.

A lovely clean oven once again.  Believe me, this was no easy feat.  I thought I never would get it clean.

But, after a lot of elbow grease and the wonderful self-clean cycle, we were back in business.  The silver liner you see in the bottom is wonderful.  They catch anything that might boil over during the cooking process.  They do not, however, help much if the oven catches on fire!!  The red things on the front of each rack are silicone "bumpers" which are there to keep you from burning yourself when placing dishes it or removing dishes from a hot oven.

So the bottom line is this - Do not cook bacon in the oven right underneath the broiler.  Place it on a foil lined baking sheet on the center rack at 325 degrees and watch is closely.  See.  Even I make blunders from time to time.

A "Cleaning Out the Refrigerator" Salad

I know that might not sound very appealing, but this was actually very good.

We will be away next week in Las Vegas.  I normally go through the refrigerator before any trip lasting more than a couple days and throw out anything that looks like it might not make it until my return.  Last night I had a partial bag of shredded lettuce and a partial bag of shredded cheddar cheese.  So I put the two together and added one bag of chunk light tuna and one bag of salmon and then crumbled a few tortilla chips on top. I added a little salt and white pepper and a splash of lemon juice and a little lemon flavored olive oil.  Can I tell you how delicious this was?!!  Positively divine.  And so simple to make.  The only thing I would add next time would be a sliced hard boiled egg.

Now, we have to talk about one more thing.  The olive oil I used in this salad.  It is by a company called Lucero and it is lemon infused olive oil.

I received a bottle of this as a Christmas present in December from my friend, Bev.  (Martha has her best friend, Memrie Lewis to whom she refers frequently.  My BFF is Bev.  You will read about her frequently in posts on Welcome to Crest Avenue.)  I want you to go today and buy a bottle of this olive oil.  It is absolute heaven.  I have been putting it on everything since Christmas.  I want you to run, not walk, to get a bottle of this today.  You will not be sorry.  I think what I want to do is to get one of those olive oil spritzers that you fill and then pump and then spray the olive oil on whatever you are preparing.  How delicious that would be sprayed on a salad; over fish or over steamed broccoli or cauliflower or french cut green beans.  Give this olive oil a try.

A "Cleaning Out the Refrigerator" Salad

I know that might not sound very appealing, but this was actually very good.

We will be away next week in Las Vegas.  I normally go through the refrigerator before any trip lasting more than a couple days and throw out anything that looks like it might not make it until my return.  Last night I had a partial bag of shredded lettuce and a partial bag of shredded cheddar cheese.  So I put the two together and added one bag of chunk light tuna and one bag of salmon and then crumbled a few tortilla chips on top. I added a little salt and white pepper and a splash of lemon juice and a little lemon flavored olive oil.  Can I tell you how delicious this was?!!  Positively divine.  And so simple to make.  The only thing I would add next time would be a sliced hard boiled egg.

Now, we have to talk about one more thing.  The olive oil I used in this salad.  It is by a company called Lucero and it is lemon infused olive oil.

I received a bottle of this as a Christmas present in December from my friend, Bev.  (Martha has her best friend, Memrie Lewis to whom she refers frequently.  My BFF is Bev.  You will read about her frequently in posts on Welcome to Crest Avenue.)  I want you to go today and buy a bottle of this olive oil.  It is absolute heaven.  I have been putting it on everything since Christmas.  I want you to run, not walk, to get a bottle of this today.  You will not be sorry.  I think what I want to do is to get one of those olive oil spritzers that you fill and then pump and then spray the olive oil on whatever you are preparing.  How delicious that would be sprayed on a salad; over fish or over steamed broccoli or cauliflower or french cut green beans.  Give this olive oil a try.