CSN Stores Giveaway!!

The great folks at CSN Stores have given me a $55.00 gift certificate for one of my readers (USA or Canada). CSN Stores has everything from a great tv stand to cookware. How to enter is simple!! Just sign up to be a follower of my blog and leave me a comment! If you're already a follower, thanks for following me. Leave me a comment and let me know and you're entered, too. I don't know about you but entering some giveaways is way too much work for me, so am keeping it simple.

I will pick a winner on December 31st! Good luck and thanks for entering!!

Favorite Holiday Song - Pink Saturday

Today on Pink Saturday, we're featuring our favorite holiday song. It's impossible for me to pick a favorite Christmas song. I love them all, from the fun ones like Rudolph or Frosty, to the traditional ones like Joy to the World or Hark the Herald Angels Sing. Instead I am sharing a song from my childhood. If you came to our house around Christmas time, chances are you'd hear this playing on the record player. My Dad's always been a bit of a jokester, this song, I Just Go Nuts At Christmas, was Dad's favorite.

What's your favorite Christmas song?

Pasta With Pesto, Potatoes and Green Beans

Are you ready for Christmas? My shopping is done but none of the wrapping. My goal this weekend is to finish everything by Sunday night, so I can enjoy the rest of next week.

Today's recipe is from sometime over the summer. Not sure why I haven't posted this one before because I loved this dish. Do you need a quick, easy dinner? If you're like me and you have pesto in your freezer, give this one a try.



Pasta With Pesto, Potatoes and Green Beans
Recipe Courtesy of Martha Stewart Living

2 waxy potatoes, peeled and cut into 1-inch cubes
1 tablespoon salt
8 ounces cavatappi
8 ounces green beans, trimmed and halved
1/2 cup Pesto
Pepper
Directions
1.Peel and cut 2 waxy potatoes into 1-inch cubes; place in a large pot of water; bring to a boil.
2.Add 1 tablespoon salt and 8 ounces cavatappi or other short tubular pasta; return to a boil; cook 2 minutes.
3.Add 8 ounces trimmed and halved green beans. Return to a boil; cook until vegetables are tender and pasta is al dente, about 6 minutes.
4.Drain; toss with 1/2 cup pesto; season with salt and pepper. Serve warm or at room temperature.

I am linking this to Foodie Friday at Designs by Gollum.

From The Good Life

After a two week hiatius, From The Good Life is back! I'd intended to post this sooner but just didn't get it done!

Thanksgiving Day, as most of you were basting the bird and baking pies, we were heading west. We met my son Justin and his girlfriend Lily in Las Vegas for Thanksgiving. It was a wonderful, albeit chilly day. Southwest gave us a free cocktail because it was turkey day. The airport wasn't crowded and getting our luggage and rental car was a breeze!! Justin took us to a delicious Thanksgiving dinner at First Food and Bar in the Palazzo.

We stayed at The Signature Suites at the MGM. I would highly recommend staying there. It's a quiet, non casino hotel. We stayed in a junior suite. They're roomy, with a microwave, fridge and even a small stove. Does anyone cook while they're in Vegas? There's a small balcony with a view of the strip. It's not the kind of balcony you can sit on but great for checking out the lights of Las Vegas.

Lily and I had pedicures on Friday. We chose the Hot Stone Pedicure at Vdara. (You know the hotel with the death ray?) The chairs were amazing. You could recline them and adjust the whirlpool in the tub with the remote. Seriously, the best pedicure I've ever had. Thank You, Lily!!!


Friday night we went to see Penn and Teller at the Rio. Lily treated us to the show. (Thanks Lily!) Our tickets were in the fourth or fifth row. You know how the performers come out into the audience and pick people to go up on stage? Yes, you guessed it. Teller chose me to go up on stage. I was horified but what do you do? It was a magic act where he was pulling money out of a large tank of water and dumping it into a fish bowl in my lap. The coins came from everywhere, my ears, my glasses and my arm. When it finally ended, Teller handed me the fishbowl and a few pennies. After the show, I had Teller autograph the bowl. It's a great conversation piece on the bar in the basement. (Photo courtesy of Tim's iPhone.)


Saturday we watched the Missouri/Kansas game at Lagasee's Stadium in the Palazzo. Tim and I went and checked out the Pawn Stars shop, Gold and Silver Pawn. We were hoping to see Chumley or The Old Man but neither were there! We celebrated Justin and Lily's birthday with dinner at The Firefly. I chose the location in the Plaza hotel because they took reservations. Little did I know the Plaza hotel was closed for renovation. As we took the elevator to the second floor, I think we were all a little skeptical about my choice. Once we were seated and ordered white sangria, I felt much better about my decision. The Firefly overlooks the Freemont Street Experience light show. If you're in Vegas and have the chance to go there, it's worth it just for the Bacon Wrapped Dates. They were fabulous!


Monday, Justin and Lily flew back to Los Angeles. Tim and I drove up to Zion National Park. Although we only saw Zion, from the roads, it's beautiful. The night before Zion received a few inches of snow. I was a little leary of the roads in our non four wheel drive Mercury. I should have known there was no need to be nervous, afterall Tim grew up in Minnesota and knows how to drive in snow!

Vegas is always fun but sharing it with Justin and Lily created great memories!!!

Pumpkin Oatmeal

After a long, beautiful fall and temperate early winter, cold temperatures have made their way to the midwest. I remember as a kid, my mom always pushed a warm breakfast on cold mornings. This recipe comes from my friend, Mags at The Other Side of 50. She tells the best stories and shares fabulous recipes.

A few Sunday's ago, I opened the egg carton to find I had only one egg. Okay what to make for breakfast? I remembered Mags recipe and had a cup of leftover pumpkin. I substituted honey for the maple syrup and used cinnamon, nutmeg and a dash of cloves in place of the pumpkin pie spice. If you're like me and don't love plain oatmeal, give this recipe a try. It makes a delicious, warm your tummy breakfast that would make my mom proud.



Baked Pumpkin Oatmeal
Courtesy of The Other Side of 50

1 3/4 cups old-fashioned oats
2 tsp pumpkin pie spice
1/4 tsp salt
1 1/2 tsp baking powder
1/4 cup raisins (optional)
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup maple syrup
2 TBSP butter, melted
1 1/2 cups milk (I used skim)
2 large eggs
1/4 cup pecans, chopped

Preheat oven to 350 degrees. Place 8 (1/2 cup) ramekins on a baking sheet. Spray lightly with cooking spray,

In a large bowl, combine the oats, pumpkin pie spice, salt, baking powder and raisins (if using.)

In another bowl whisk together the pumpkin, maple syrup, butter, milk and eggs.

Add the wet ingredients to the dry ingredients and combine well. Pour into prepared ramekins and top each with 1/2 TBSP of chopped pecans.

Bake for 25-28 minutes. Alternately, you could bake this in a one quart baking dish and adjust baking time accordingly.

I am linking this to Tasty Tuesday's and Tuesday's at the Table.

Favorite Holiday Movie - Pink Saturday

What's your favorite holiday movie? Mine is White Christmas. I love the music and of course the story!

I am linking this to Pink Saturday at How Sweet the Sound.

Haricots Verts with Browned Garlic

Haricots verts, French for "green beans," refer to a longer, thinner type of green bean than the typical, American green bean. I've eaten them in a restaurant but never prepared them at home. When I saw them at Costco, I decided to give them a try.

This recipe combines them with a good amount of browned garlic. Once it's cooked, garlic's flavor mellows considerably. I love the beautiful bright green color of these tender green beans.

Haricots Verts with Browned Garlic
Recipe courtesy of Cooking Light

Yield: 8 servings (serving size: about 1 cup)
Ingredients
2 quarts water
2 1/2 teaspoons salt, divided
1 1/2 pounds haricots verts
4 teaspoons butter
1/3 cup thinly sliced garlic (about 1 head)
2 tablespoons finely chopped shallots
1 teaspoon chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
Preparation
Bring 2 quarts water and 2 teaspoons salt to a boil in a large saucepan. Add beans; cook for 2 to 3 minutes or until crisp-tender. Drain.

Melt butter in pan over medium heat. Add garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally. Add remaining 1/2 teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.

I am linking this to Foodie Friday at Designs by Gollum.