Black Friday…no thanks!

Good Friday morning!

If you are out fighting the crowds for bargains on Black Friday, I wish you well. I, for one, am home still in my pajamas, in my warm robe, drinking coffee that my hubby is fixing for me, and getting ready to watch “Mom’s Night Out.” I even turned off my alarm clock and slept until almost 8:45!

Truthfully, I’m just not a shopper. I don’t enjoy shopping on regular days, much less on a day like today. Hubby, however, is itching to get out there so I’ll send him off with a smile and prayer. πŸ™‚

I hope you had a good Thanksgiving and didn’t eat too, too much. We did eat enough that the chili in the crock pot went untouched, so dinner tonight is done already. Lucky me!

If I get energetic, I might do a load of laundry today. Other than that, I don’t have plans to do anything very exciting. And I’m okay with that. Really okay.

Y’all have a a great day!



Thanksgiving Week

This has been such a week! Too, too much going on…much of it sad for my friends and coworkers.

Praying for a BLESSED and JOY-FILLED day tomorrow! And a nap. I’d love to have a nap! (Can I go to Thanksgiving lunch at someone else’s house in my pajamas?!?!)

Thankful I prepared ahead for tonight’s dinner of chicken and wild rice soup.

Y’all have a good night! Don’t eat too much tomorrow!


Recipe: Sweet Balsamic Glazed Pork Tenderloin (slow cooker recipe)


Yield: Serves 6-8

Serving: 1


  • 2 pound boneless pork loin roast trimmed of large fat pockets
  • 1 teaspoon ground sage
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 clove garlic finely minced or crushed
  • 1/2 cup water
  • 1/2 cup brown sugar light or dark
  • 1 tablespoon cornstarch
  • 1/4 cup balsamic vinegar
  • 2 tablespoons soy sauce


In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.

Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Recipe: Maple Mashed Sweet Potatoes


PrepΒ 30 Min’

Total30 Min

Serving: 8


  • 2 Large Sweet Potatoes Washed, Peeled, And Cut Into Small Pieces
  • 1/2 teaspoons Salt
  • 2 Tablespoons Margarine or Butter
  • 3 Tablespoons Maple Syrup


Bring a large pot of water to a boil. Add sweet potatoes and boil for 20-30 minutes, until sweet potatoes are tender. Drain sweet potatoes, retaining about 1/2 cup of the water. Mash potatoes with a potato masher or fork. Add 1/4 cup of the reserved water, salt, margarine and syrup. Stir to combine. Add additional water if needed until desired consistency is reached.

Happy Monday, y’all!

Good Monday morning!

Up and at ’em this morning! Getting my run in at 6:30ish and I have the wonderful yearly mammogram at 9:00. Then off to work for a few hours.

Mondays are my “busy” days, so I rely on my crock pot for dinner almost every Monday. Tonight we’ll be having balsamic glazed pork tenderloin – a new recipe I’m trying…just the name sounds yummy, doesn’t it? I’ll post the recipe if we give it a thumbs up tonight. Also having some roasted veggies (I made extras on Saturday), and some maple mashed sweet potatoes (for me) and baked potatoes for the others. (They don’t like sweet potatoes. I know not why.)

I’ve got to get moving to get to the track in time. Praying the rain holds off until after the run. If there’s lightning, I’ll be running at race-winning speed. πŸ™‚

Love on your loved ones. Touch base with an old friend. Take some time to say “thanks” for your blessings. Share a smile with someone who won’t expect it. (I love to do that at the grocery store. Apparently, not many people smile and ask the cashiers and baggers how they are doing!) Get some exercise. And – if you’re really lucky – take a little nap! If not, at least spend a few minutes being quiet. (Moms of little ones may have to hide in the bathroom. I used to. You do what you have to do.)

Y’all have a blessed day!

Lynne ❀

Budget/Cooking Tip: Making Your Own Broth

We had our first Thanksgiving feast yesterday. I threw the turkey carcass in the crock pot with an onion, some carrots and bay leaves and cooked on low overnight. I now have ten cups of stock/broth saved in 2-cup portions, frozen flat. πŸ™‚

I will use instead of boxed chicken or turkey broth. And I can make my boy child some dressing which he loves without having to cook a turkey (which he does not love). πŸ™‚

I cooked this turkey with butter under the skin so it’s some rich broth. πŸ™‚


Happy Saturday!

Hi, everyone!

Hope you’re enjoying your weekend! We had our first Thanksgiving celebration today and it’s always great to be with family and enjoy good food. (And here’s a picture of the lovely view we had today.)

I made some yummy (I thought) roasted veggies…carrots, Brussels sprouts, new potatoes and butternut squash. One of my favorite – and versatile – dishes. Whatever veggies are in season, a little olive oil, some salt and pepper…mmmm.

We are in for a wet and stormy day here tomorrow (that means good napping weather!). I saw someone post a picture on Facebook of “the most interesting man in the world” with this caption: “I don’t always experience all four seasons in two days, but when I do, it’s in South Carolina.” That’s about right. It’s supposed to be 64 degrees tomorrow and raining; 74 degrees on Monday and only 46 on Wednesday.

Today I am so very thankful for my good friends (who also happen to be my coworkers). They are the best bunch of girlfriends a girl could have. This week has been a great testimony to the importance of friendship. I hope they read this and I hope they know how much I love them. ❀

Since it’s Thanksgiving week, take some time every day to give thanks for your blessings. No matter the circumstances, there is always, always, always something to be thankful for.

Have a GREAT night!



Menu Planning for the Rest of the Month

Hi, all!

Here I sit drinking coffee and menu planning for the rest of the month. Though I may be drinking enough coffee for someone for the rest of the month, I’m only drinking my daily allowance. Y’all saw my pantry…nine bags of coffee on the door and I have an “emergency stash” hidden elsewhere. If I were to run out of coffee, my family would hit the road to the nearest store and remedy that situation pretty darn quickly! Like…lightning speed fast. Apparently, I can be a little scary without my coffee. But I digress…

So one of the problems I’ve had the last few weeks that has left me feeling out of sorts is lack of menu planning. Standing and looking in the fridge or freezer at 4:47 p.m. wondering what you’ll serve for dinner at 6:30 does not, in fact, count as menu planning. I like spontaneity, but not when it comes to dinner. Drives me nuts! Makes me crazy! And then I just want to order pizza even though the larder is full!

So I’m making myself sit down this morning and write out my menu plan for the rest of the month…which is only 12 days, by the way. Twelve. Days. Then it’s December 1st! Wait…must get another cup of coffee.

An hour and 15 minutes later…

I have done a load of laundry, cooked a big pot of brown rice (to freeze), made breakfast and finished my menu planning. These are dinner (or supper, if you will) plans. We usually do leftovers for our lunches or sandwiches/wraps.

11/19 Rustic Italian Tortellini Soup, Homemade French Baguettes (going international! )

11/20 Glazed Meatloaf, Creamy Potatoes (something my mom always made and one of my daughter’s faves), roasted veggies (probably butternut squash and Brussells sprouts)

11/21 Black Bean & Corn Tortillas, Refried Beans, Mexican Rice

11/22 Slow Cooker Chicken Pot Pie Soup, Biscuits

11/23 Leftovers

11/24 Sweet Balsamic Glazed Pork Tenderloin (slow cooker), Maple Mashed Sweet Potatoes, Roasted Veggies (carrots and broccoli)

11/25 Tex-Mex Chicken w/Black Beans and Rice, Sopapilla Cheesecake (YUM!!)

11/26 Slow Cooker Teriyaki Chicken, Brown Rice & Veggie Stir-fry

11/27 Chili, Baked Potato soup, Cornbread, Homemade Sourdough Bread (We will have already done the traditional Thanksgiving meal…twice)

11/28 Homemade Personal Pizzas

11/29 Chicken and Wild Rice Soup, Cheddar Biscuits

11/30 Leftovers

So thankful to have this done and out of the way. Posting it on the fridge so I see it every day and will (hopefully) stick to it as much as possible. It just makes my days so much easier when I know what’s for dinner. Seriously.

I’m home today so I’ll be organizing something! πŸ™‚

Y’all have a great day!


Still here..

I’ve been MIA for the past few weeks, just popping in and out here and there. I had let STUFF get in the way – as it so easily does – and have been feeling overwhelmed.

I’ve been working in small projects. Yesterday, I cleaned and organized the pantry (again!) and two closets. I’m attaching pics of the pantry.

Hope to be posting more frequently as I work through the stuff in my house.