Scrambled Pheasant Eggs for Breakfast


Aren’t these eggs beautiful!  How fortunate we were to receive these beautifully colored pheasant eggs from a friend at church.  She brought bags aplenty for all of us to try.  And tried we did.  They were truly delicious!  My hubby used 7 eggs to make scrambled eggs for us this morning for breakfast.  Topped with a little cheddar cheese and chives along with toast and coffee made an unusually different breakfast for us.

How fun it is to try new things!

Menu Plan Monday – April 29, 2013


Grilled Cheese and Tuna Salad
Tomato Soup
Italian Ice


Greek-style Pork Chops
Greek  Salad
Tzaziki Sauce


Sweet & Spicy Bacon Chicken
Baked Potato/Sweet Potato
Steamed Zucchini


Tilapia Parmesan
Potato Salad
Tossed Salad
(National Day of Prayer!)

Let’s take a picnic to the park!SpringPicnic.jpg

Pressed Roast Beef Sandwiches
Chips & Sweet Pickles
Fresh Corn Salad
BBQ Beans in Mason Jars
Watermelon Cookies

exps40969_CFT1437887D48Grilled Shrimp
Green Pea Salad
Garlic & Herb Popovers

(Cinco de Mayo)

Love this tablescape idea from Attention2Detail Blog

Chicken Enchiladas
with Lettuce & Over-easy Eggs
Mexican Rice
Caramel Flan

Foodie Friday – Easy Peazy Pulled Pork

While attending a church conference in Tucson, we were served this yummy pulled pork! Everyone at our table was raving about it and returning to the buffet for second helpings.   The next evening, I asked the ladies in the kitchen who had made it, and could I have the recipe.  They were so quick to tell me just how easy it was to put voila!

Place a 3-5 lb. pork butt roast or pork loin roast in your crock-pot.  Season with salt and pepper.  No need to add anything else.  Cook on low for 8-10 hours.  (Put in on before you go to bed and it will be ready in the morning.  It smells so good, you just might want to have it for breakfast!)  Shred the pork and mix with BBQ sauce.  Use the following ratio of bottled BBQ sauce…one honey BBQ sauce to 2 hickory smoked BBQ sauce.  That’s it…see, easy peazy!

Thankful Thursday


“Be careful for nothing ; but in every thing by prayer and supplication with thanksgiving let your requests be made known  unto God.”  Philippians 4:6

Today I am thankful for:

  • My helpful, caring husband who has been taking such good care of me while down with the flu.  He’s doing the dishes, grocery shopping, cleaning, etc.  What a treasure of a man!  
  • My new Bible!  I love the feel of the pages, it’s gilded edges, the sound of the pages flipping, the soft leather cover and, oh yes, the large print!   How thankful I am that I’ve had extra time to spend in it this week.  It brings me such joy!
  • Beautiful spring mornings with trees, shrubs and flowers abloom!
  • My precious family.  Even though they are across the country, I think of them every day and count my blessings to have them in my life.
  • Being able to turn my concerns over to God, knowing He is able to move me through every situation in life.  His presence is always with me, and He has the power to meet my every need.
  • Having so much to be thankful for…I am blessed!

a punk, a pumpkin and a peanut
The Fontenot Four

A Little Beading Therapy


Okay, I admit, that I’ve been bitten by the “beading bug” thanks to my dear friend and beading teacher, Linda.  One of my first beading projects was this serpentine bracelet, and of course, I needed some matching earrings.  So while ill in bed with the flu this past week, I decided to try a little beading therapy.  One of my favorite beading websites is , “Around the Beading Table,” where I found this flower earring pattern…so perfect!  (Check out the “Around the Beading Table” site…so many free patterns and the patterns for purchase are so reasonably priced!)

Well, the beading therapy worked, and I thought less of my aches and pains, and produced a lovely new pair of sparkly earrings.  Now when I am able to get to the beading store, I will purchase a pair of ear wires on which to place my new creations.  To my friend, Linda, thanks so much for teaching me, and I want you to know that I accomplished this project all by myself and even threaded my own needles!  I LOVE BEADING!

Menu Plan Monday – April 8, 2013

This will be a Take-a-Break week for me as far as cooking!  Whoopie!  So the menu planning will be a bit skimpy.  How nice it is to have a rest from meal planning and cooking giving me a little more time to get a few other things accomplished.

Shopping Day in Phoenix
Lunch at Red Lobster–My favorite, Wood-grilled shrimp, rice pilaf, broccoli!


Local Ladies Luncheon Today
Tonight:  Open-faced Meatball Sandwiches
(Made meatballs last week and froze them for use this busy week.)
Tossed Salad
Cottage Cheese


Seafood Scampi
Garlic Butter Rice
Garden Vegetable Medley

Dinner with Friends at Monti’s Steak House

Dinner with Friends (Their choice??)

(Work Day at Church)

White Chicken Chili (Crockpot)
Tossed Salad
Hot Fudge Brownies


Baked Ham with Raisen Sauce
Cheesy Potatoes
Green Beans

Grocery Shopping List

I have used this grocery list form for many, many years.  It is designed with the grocery store layout in mind.    I keep it posted on the refrigerator and when we are out of an item, it is written on this list.  I do grocery shop once a month, a habit I got into while living in Central New York.  The weather there often kept us from getting out so a well-stocked pantry was a must.  I do shop more frequently for fresh fruit and vegetables.  I do plan monthly menus and then make my list from my menu planner.  This form was created with MS Excel.

Black Forest Pie

Black Forest Pie
I am making this for dinner guests for tomorrow night.  I love this pie as I can make it ahead and put it in the freezer.  It really does taste better a little frozen.  It is so chocolaty delicious!
This is what you’ll need:
3/4 cup sugar
1/3 cup cocoa powder
2 Tbsp.  flour
1/4 cup (1/2 stick) butter or margarine
1/3 cup milk
2 eggs, lightly beaten
1 can (21 oz.) cherry pie filling, divided
1 unbaked 9-inch pastry shell
1 square BAKER’S Semi-Sweet Baking Chocolate, coarsely grated
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

This is what you’ll do:

PREHEAT oven to 350°F.
Combine sugar, cocoa and flour in medium saucepan. Add butter and milk. Bring to boil on medium heat, stirring constantly.
Remove from heat. Stir small amount of hot mixture into eggs; return to hot mixture.
Add half of the cherry pie filling; stir until well blended. Pour into crust.
BAKE 35 to 45 min. or until center is almost set. Cool. Refrigerate 1 hour.


ADD grated chocolate to 2 cups of the whipped topping; stir gently until well blended.
Spread over pie; top with remaining cherry pie filling and the remaining whipped topping. Refrigerate at least 30 min. before serving. Store leftover pie in refrigerator.

Monday Plan Monday – April 1, 2013


Range Burgers
Potato Salad
Greek Salad


Shrimp Creole


Cordon Bleu
Parsley Red Potoatoes
Steam Broccoli

(Dinner for Friends)

Salisbury Steak
Mashed Potatoes
Tossed Salad
Black Forest Pie

Girls’ Gathering (Beading)
Pizza and Salad


Chili with Cornbread
Celery Sticks with Green Onion Dip

click to view larger image
Firehouse Chicken
BBQ Beans
Orange Tapioca Gelatin
L/O Cornbread