My heart goes out to all of the people affected by the earthquake off the coast of Japan and the resulting tsunami that is now making it’s way towards Hawaii and the Western United States coast.

If you have family or friends in Japan, and are having difficulties contacting them, Google launched a new tool in order to connect people. You can find it here

Also, The American Red Cross has several pages of information about finding loved ones, general information about the earthquake and resulting tsunami, and ways you can help.

The American Red Cross – News Room

Donate to The American Red Cross and help those affected by the 2011 Japanese Earthquake

Family Linking for Japan

Give what you can!!! Every little bit helps and prayer is is more than just the glue holding the world together.

Pray!

Ruben Sandwich – The “In A Mini Skirt Way”

Today’s post is a quickie. Mostly because I’m not feeling well, and because I haven’t posted in ages and I’ve been meaning to post this for some time. But anyway, back to my insane love of Russian Sauce. Which seems odd when paired with a Rueben sandwich, but it’s so perfect. So creamy. So “hit-the-spot”, that I just don’t seem to have any other words to describe how I love this sauce.

The cast of characters.

I some how forgot to photograph the sauerkraut and the garlic. Mostly because the ‘kraut was on the stove in a pan of melted butter, warming up. Must use warm ‘kraut! Oh, and by the way, that is wild horseradish in the jar. YUM! And I forgot the garlic until I looked at the bowl and said to myself, “Something’s missing?”.

I’m only including the recipe for my version of Russian sauce, and the proper layering of my version of a Rueben sandwich.

Russian Sauce

Mayo
Hot Sauce
Dill pickles, or dill pickle relish
Worstecshire sauce
Horseradish sauce
Sour cream
Lemon juice
Red Onion
Garlic

No clue on actual measurements. I think it’s about 3/4 of mayo and 1/4 or the sour cream. Couple tablespoons of horseradish sauce and lemon juice. Couple teaspoons of red onion, garlic, hot sauce, dill pickles and Worcestershire sauce.

Mix it all in a bowl and set aside. Sometimes I add a little ketchup because I like that little bit of sweetness, and sometimes I don’t. Depends on your individual taste.

Now, the key to a good Ruben is all in the layering.

Warm the corned beef in a pan just so it’s warmed through. You start out with Rye bread. I like seeded rye bread but that’s just me. Take a 2 slices of bread, slather them with Russian sauce. Put a piece of Swiss cheese on the bread, and then slather the cheese with Russian Sauce. Place a piece of corned beef on top of the bread, and then slather the corned beef with Russian Sauce. I usually add a couple red onions and then the ‘kraut and then a layer of Russian Sauce. Add another piece of corned beef, and then you guessed it…slather it with Russian Sauce. (See the pattern?) Add a piece of swiss cheese. Add the 2nd piece of rye bread and place on top of the cheese to form a sandwich. Now, butter one side of your sandwich, and place in a prewarmed pan. While that side is cooking, butter the other side. By the time I get it buttered, it’s time to flip the sandwich. Do that. And then I have a sandwich weight, but you can use a plate and a smaller sized lid to lightly press down on your sandwich. You want it all to melt together and get gooey!

Remove from pan, cut, and serve with extra Russian Sauce for dipping.

How do you make your Rueben Sandwich? What sauce do you use? I wanna hear from you!

I’m dying to hear from you!

Well okay, so I dunno about the dying part. Being sick sometimes makes me melodramatic.

And needy!

Have a fantastic week!

This Dating Whoa was all me.

Back in 2005 I got married, and by January of 2007 I was divorced. I’m giving this little bit of background information because it’s probably important in understanding why I was “nervous” on my first date after spending nearly 6 years with the same guy. First dates, after being with the same person for numerous years, are scary, mind altering episodes. Of course, that might have just been me. Lets face it. I was the girl in high school that hugged the wall, walked quickly to class with my head down, never made eye contact, never played sports, and never kissed a boy until I was 18, let alone went on a date. Yeah. I was that girl. *head desk* Which reminds me of one of the few times I went to a football game and wore a cowboy hat. Only cowboy hat in the crowd.

October of 2006 I decided I was done spending life as a wall flower and that I was going to take the world on for a change. I signed up for a dance class to learn how to two step and jitterbug. I’d never been taught, and only rarely ever danced, even though it was the one thing in life I desperately wanted to learn. I was too shy to go after it. Back then, I certainly wasn’t living my new mantra of “Pioneer On!” like I plan on doing now.

First night at the class was great fun. The guy to girl ratio was about right and the instructor was good. Even with the wafting B.O. cloud that followed him. I was hooked and proud of myself for stepping outside of my safety zone. Second class was even better because a group of hunky guys showed up. Same age group as I, and fun. One guy in particular, James, was hunkier than the others and me being drunk on my new found “take charge” attitude decided getting a date with him would be my next goal.

Several classes and a couple emails/phone calls later first date happens. Now in my defense I was nervous. Real nervous. Changed clothes about 30 times and probably restyled my hair at last 15. I was determined to make a good impression. Probably a little to determined because I ended up picking him up, and planning the evening’s activities. Which was supposed to include a drive to Sir Scots Oasis in Manhattan Montana. They’ve got the best steak fingers of all time, and it’s an insanely friendly place to go.

Ended up being that I didn’t plan very well because Sir Scot’s was full and we ended up in Bozeman and Johnny Carionos. No biggie. Still good food, just a slightly farther drive and plenty of time to get to know each other, right?

Cue the strawberries and blueberries.

My car just happened to be in the shop at this time, so I was zipping around in a sporty Pontiac G6. A car that had me literally speeding everywhere because I wasn’t used to having a vehicle that accelerated quickly.

Add in my nervousness about being in a small car with hunky James and it was a recipe for disaster.

Ended up with a speeding ticket for doing 97 on the highway, which has a speed limit of 75. And I tried flirting with the officer in an effort to get out of the ticket, which didn’t help.

I’m pretty sure that was the beginning of the end of that relationship, which lasted 3 weeks and ended with him saying “He just wasn’t falling in love”.

Go figure.

*head desk*

I realize the “holidays” are over, but I couldn’t resist posting this photo from Rachel Ashwells Shabby Chic Couture.

Because usually, I dislike red to the point of closing my eyes, sticking my fingers in my ears and yelling “La La La La La” with gusto. However, this may just change my teenage ways!

In. Love!

Rachel Ashwell Shabby Chic Couture Christmas

I’m also certain the red would work for say…Valentines Day. Which, to me, is a pointless, meaningless holiday, but I might just get excited about it if someone dropped that red swag in my lap.

Just sayin’!

(Okay, so I’d leave it up all year round! You caught me!)

I can never pick between the two…

I love them equally!

Enjoy!

Fur! I love the the idea of using furs in decor. Furs add just the right amount of rustic elegance to any room.

And, lets face it, furs really cater to the inner “Jackie Kennedy” in all of us!

Room Planners Blog

Elle Decor, January 2006

Pottery Barn Bedrooms

Enjoy!

I have spring fever, along with cabin fever and sushi fever.

*sigh*

So, in the guise of perking myself up, I’ve created this new outfit to work towards purchasing.

What are your thoughts?

Spring Out by UBetchaApparel featuring zip jackets

So for the new year, I’m researching recipes from the Great Depression. And yes I realize that Clara has a corner on the market with her recipes, video’s and stories of what it was actually like to live during the depression. I can’t compete with that. And I’m not about to try. I just want to try making a few of the more obscure recipes that were invented during the depression.

You know. For fun!

I’m planning on starting with this recipe. This sounds a lot like my Granma’s recipe called “Shipwreck”, but with a few variations. Although, I’m betting that during the depression ground beef might have been hard to come by, so I wonder if they used hot dogs instead? Or no meat at all? Anyone know?

1929 Depression Casserole

1 1/2 lbs. ground beef
Kidney beans (1 can)
5 sliced raw lg. potatoes
3 sliced raw onions
10 oz. bottle catsup
Salt, pepper and garlic powder
Green pepper

Brown ground beef and flavor with salt, pepper and garlic powder. In 9 x 13 inch casserole pan layer kidney beans, sliced raw potatoes, sliced onion, diced green pepper, top with ground beef, and cover with catsup, repeat with a second layer in same order. Cover and bake at 375 degrees for about 1 1/2 hours. Uncover during the last 15 minutes of baking. May need to add small amount of water if too dry.

Recipe found at Cooks.com

You can’t make a depression era casserole without wearing a vintage inspired apron, right? Didn’t think so. Try these babies on for size.

A simple, easy down home meal. I’m really saddened that you can find these in the frozen food section of your grocery store. There are even some that are microwavable. *gasp* There really is no comparison to the real deal. The buttery, flaky, melt-in-your-mouth crust and thick, rich, savory beef and veggie filling that make up a Beef Pot Pie, made from scratch, just can’t be replicated in a microwave version.

I’m posting one of my versions here. This is the quick, spicy version that I make on a regular basis.

I usually have crusts on hand from a recipe that my granma gave me years ago. However, I have made these with a Pillsbury crust and the results were fantastic. I just happen to really prefer my pie crust recipe. Which, I shan’t be posting here. Sorry. Girls gotta keep a few secrets, right?

Beef Pot Pie

1 pound  beef stew meat, or sirloin steak, cubed
salt
pepper
cayenne pepper
onion powder
garlic powder
cumin
1 14.5 oz can of beef broth
3 large carrots, sliced into rounds
2 celery stalks, sliced
3 potatoes, peeled and cubed
1 cup frozen green peas, thawed
3 tablespoons cornstarch
1/3 cup water
2 pie crusts

Preheat oven to 350˚ F.

Sprinkle the beef with the cayenne, onion and garlic powders and ground cumin. Toss to coat. Add salt and pepper to taste. (I don’t have exact measurements. I just guess, like I do everything else.) In a saucepan, brown beef of both sides. Once beef has browned, add enough water to just cover, turn heat down, and simmer, covered, for about 30 minutes, or until beef is tender.

While beef is simmering, add potatoes, carrots, celery and beef broth to a pot and let slowly boil until veggies are almost tender. Remove beef to a bowl, but keep sauce pan. Drain liquid from veggies into sauce pan, and then add veggies to the same bowl as the beef.

Disolve cornstarch in 1/3 cup water. Slowly add to broth in saucepan and simmer until thickened. (sometimes I have to add a little extra water if it seems to thick). Salt and pepper to taste.

Line a 9″ pie pan with one of the crusts. Add veggie and beef mixture. Pour gravy over veggies and beef and then cover with 2nd pie crust. Bake in 350º F oven for about 25 minutes, or until crust is golden brown. Let cool for a few minutes before serving.

How do you fix your Beef Pot Pie? Variations? What do you do differently!

I’ve got cabin fever. BAD!

Maybe this’ll help cheer me up. And you as well, if you’re singing the “Cabin Fever Blues”.

Enjoy!

Found at Country Living

Found at Country Living

Can’t remember where I found this.

Found at Apartment Therapy