Sunday, March 18, 2012

Vacation, Days 2-4

Day 2

We started with a lobster roll from Burhop's in Hinsdale,
picnicking at Graue Mill.

Last bite of the lobster roll

Special orders don't upset us.



Daffodils in a sunny spot beneath a big old tree.

Shiny happy faces

Violas, a childhood favorite. They grew under the maple in our side yard and we'd collect them and display them in Dixie cups on the kitchen windowsill.

Graue Mill with picnicker.



Hand-made, folding wooden kayak.
We watched a man bring two kayak paddles up to his car, and then watched him carry wheels back to the creek. He and his kayaking buddy came back up pulling a folded kayak apiece. Beautiful.

Lots of good people watching. It was a beautiful spring day so people seemed in good spirits.
Tree-climbing kid...or panther waiting to pounce?

I spent the afternoon and evening working on a sewing project (more on that later) for my Day 3 (monthly) quilt class at quiltfabric.com.

For Day 2 dinner, the exotic realm of Sweden (by way of IKEA Christmas food gifts and my husband's kitchen work) brought us meatballs.

Mixed veg and meatballs
(The Husband: Are you REALLY posting a picture of frozen meatballs?!)


Day 3

Morning quilting class, then home. Spent some time in the kitchen making "funeral potatoes" and a spincach-and-bacon variation to take to my sister's St. Patrick's Day party. My niece was sick, so good friends held the party at their house instead...around the corner from us.

Below are the two versions of the potatoes I made yesterday. Same directions for both.

My Funeral Potatoes 

32 oz. bag chopped frozen hash brown cubes
1 can cream of chicken soup
2 c. sour cream
3 heads of garlic, finely chopped
7 oz. shredded smoked gouda
1/8 - 1/4 c. chives, chopped
1 to 2 leeks, finely chopped
1/4 sweet onion, finely chopped
1/4 white onion, finely chopped
1 stick butter, melted

Topping:
lots of French's fried onions
chopped chives
1 to 2 oz. shredded cheddar or gouda


Spinach and Bacon Potatoes
 
32 oz. bag chopped frozen hash brown cubes
1 can cream of chicken soup
2 c. sour cream with 1 pkg McCormick's spinach dip (with dehydrated spinach) mixed in
3 heads of garlic, finely chopped
4 oz. shredded cheddar
1/2 to 1 lb. bacon, fried, cooled and chopped
1/4 sweet onion, finely chopped
1/4 white onion, finely chopped
1 stick butter, melted

Topping:
lots of French's fried onions
bacon
1 to 2 oz. shredded cheddar

Mix together everything but the butter  in a very large bowl, adding the butter last and stirring quickly so it doesn't clump on the bottom of the bowl. Spoon into 9x13 pan or casserole and bake for 1 hour at 350 degrees F. Pull from oven and sprinkle with fried onions. Return to oven for 10 minutes. Remove from oven and sprinkle with cheese and chives/bacon to decorate.

Really nice time at the party. Wish I'd have thought to take pictures. (Best. Blog. Ever.)


Day 4

Lounged around being a bum. Sue me. We went out to eat at Meatheads in Willowbrook and the Country Cup in Countryside.

And I napped. Because that is what vacation is for!

2 comments:

Rhyssa said...

Sounds like a fantastic mini-vacation and naps! Vacations must always involve naps!

Those potatoes sound good and delicious and terribly points heavy. I'd have to save up extra from my week to eat some, because I don't think I'd stop at one serving, lol!

Love all the pics, too! ((hugs))

ChristinaBakes said...

Lettuce in a lobster roll? I'm pretty sure that's blasphemy in NE! Good call on keeping it simple.

Both variations of the funeral potatoes sound so good. I had even been thinking about you and the recipe lately.

Hope you enjoy your next 2 days off. This weather has been beautiful.