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Crazy Kacie the Lab, Retrieving Machine!
Crazy Kacie the Lab earning her keep!
Birds for the dinner table..
Beers for guests on the deck....
Camp Kathy New Towing & Hauling Machine
My much beloved Durango graduated from nickel diming us to $1,000 dollaring us to death. It was time for a change like it or not. The era of the Durango is now the era of the Ford Expedition EL.
This is the first non Dodge/Chrysler vehicle we have owned in 22 years. We have owned 7 Dodge/Chryslers during that time and began to experience more & more reliability issues. When Dodge/Chrysler decided not to honor our warranty on our Durango, (one of their senior customer reps admitted that we had a legitimate claim and stated we weren't the only ones having our warranty claims denied) while they were getting a taxpayer bailout, it was the final straw.
We are now giving Ford a try and hoping they appreciate us as a loyal customer more than Dodge/Chrysler did. So far........She is a SWEET ride!
Camp Kathy Kitchen Project
Here are a couple pics
What was the laundry room which will be expanded as laundry room/butler pantry.
Foundation issues found when ripping out the kitchen floor to the studs.
This isn't a kitchen remodel, this is renovation of the entire one end of this 150+ year old house. This is a slow process but will be stunning and solid.......someday.
2012 Camp Kathy Garden
243 plants have been started in the cellar. As you have come to expect from Camp Kathy, they are all heirloom/organic. Here is the break down:
144 Tomato Plants (5 different kinds)
42 Halladay's Mortgage Lifter
21 John Baer
21 Earliana
36 Sudduth's Brandywine
24 Large Cherry
56 Peppers (2 different kinds)
31 Purple Beauty Peppers
25 Quadrato Green Peppers
16 Listada De Gardia Eggplants
27 Copenhagen Market Cabbage
I have 200 onion sets ready and waiting and rounding out the garden with rows of green beans, beets (2 different kinds), cucumbers (4 different kinds), zuchinni, summer squash and my favorite Seed Savers Lettuce mix.
I showed you mine, now you show me yours......what's in your garden this year??
Wild Boar Tenderloin Medallions w/Caramelized Onions
Wild Boar Tenderloin
Hubby made dinner tonight. Hubby hunted for the dinner he made tonight. Mmmmmmmm.
40 Is The New 30?
Is 40 the new 30? Boy, I hope so. Anyway, that is what I am counting on in body, mind & pocketbook.
I have never made a secret of my adventures of trying to restore my body to that of my youth. It is a challenge. I am sure many of you will agree. Well, I am stepping it up a notch.
Today I got the call back I have been waiting for. It was the phone call from BodyLogicMD. If you have ever read anything on anti-aging or watched Oprah or read any of the Suzanne Sommers books you have heard about BodyLogicMD. Well, I am making an investment. An investment in me. It is not a small one.
The closest doctor is in Naperville. I am going. I have the appointment, have already paid for the preliminary testing procedures and will be fulfilling them within a week. I can't wait!
I already have the best personal trainer around and now I am taking it a step further. If there is anything we owe ourselves and those close to us is to make sure we are healthy. That is what I am doing. Stay tuned.
Life of a Camp Kathy Tomato
There are 67 tomato plants in the Camp Kathy garden this year. I have just started canning the fruit of all the labor from planting the seeds, to planting in the garden to picking them to canning them.
If you would like your hand at canning tomatoes, I have found the best instructions for this process are in the back of the Betty Crocker cookbook. Enjoy the pictures of the life of a Camp Kathy Tomato!
Just Peachy
Mmmmm peaches in a jam!!
This is freezer jam made with the recipe in the LIQUID Certo Pectin box.
Jam is really good, but wow, what a sticky mess the kitchen became!
Garden Transitions
From This:
Transitioning Peppers To This:
And..Transition The Eggplant To This...Eggplant Parmesan
I don't have a formal recipe for Eggplant Parmesan. This is what I do:
Take 2-3 small eggplants (I like Listada) and slice.
Scramble 2-3 eggs with a little bit of water in a medium bowl.
Crush saltines and spread on plate with parmesan cheese.
Dip sliced eggplant in egg and then coat with saltines/parmesan cheese mixture and saute in olive oil on both sides until delicate brown in a non-stick or cast iron pan.
Cover bottom of a baking pan with your favorite pasta sauce. Place sauteed eggplants on top of sauce, then lightly cover with a little more pasta sauce. Cover pan with foil and bake in 350 degree oven for 30 minutes.
Serve eggplant with left over pasta sauce over whole wheat pasta.
So easy for a meatless meal!
