Pictures of our Villa progress

It has been quite a while since I posted, but we have been working very hard to get our Villa into shape and make it ours.  We have moved things out and moved things in,  I still have to arrange the kitchen cupboards (drawers are done) before we leave this coming Friday.  And there is so much that I want to do, but will take my time and do it as I can.  Right now I am on the hunt for  a tablecloth that I love.  Those that know me well, know that tablecloths, napkins and napkin rings are favorite things of mine...I always have  them on my table.  Got that from my Mom as she always did too!!!

This is our courtyard after we have made several changes.  My favorite place.

 The guest room.  I haven't purchased the duvet, etc yet,  I plan to do the room in lime green and white,

The living room after adding the area rug.  I have a gorgeous coffee table that goes in the middle, but we have to get 2 muscle men to carry it in from the garage,

The kitchen and I love it.   This will be the last wall paper to be removed.  All but 2 rooms are papered and we will start removing it next fall.  yuck

The other end of the kitchen which opens into the courtyard,  Will paint the table and chairs that I got at a resale shop.  I want to either find or make a red checked table cloth for it.  The laundry area is on the left.

The other end of the living room.  I love how the kitchen opens to the dining area.

TV room.  Jon painted the walls a light beige. This furniture is just temporary as we want to order 2 lazy boys that are wall huggers.  I picked up the area rug for now, but once we get the lazy boys I will get a larger one to go with the chairs,  Lots of pictures, baskets, florals, etc. will be added.  I just feel very good with what we have gotten done in a little over a week.

Our new comforter, but nothing else yet.  Painting the walls a soft green and accenting in yellows and green.  It is a nice size room and will be able to do a lot to make it beautiful.

So that's it friends.  I hope you enjoy seeing what we are doing.  I am excited as next year I will be able to bring some of my crafting things next year.  I will use a large closet in the tv room for my supplies and hope to pick up a piece of granite for my work space,.

Happy Easter

A day of celebration!  Our Lord has risen and gives us the promise of eternal life if we  accept

Him as our Savior!  Jon and I wish you and your family a blessed Easter.  To Him be the glory.

Lemon Pie Update

Lemon Pie

I still have several lemons that our neighbor gave us this winter, so last night for desert I made a lemon pie to serve to our dinner guests.  I love this recipe, but have been disappointed that the filling didn't fill up the pie pan enough.  So, I decided to increase the recipe to adjust to my pie pan.  I had Jon help me to make sure I was doing it correctly. (He is a whiz at calculations).  Below is the original picture before I increased the amounts.

PIE BEFORE I INCREASED THE RECIPE

LEMON PIE FOR LARGE PIE PAN

1 1/2 CUP SUGAR

3 TABLESPOON FLOUR

4 1/2 TABLESPOON CORN STARCH

1/4 PLUS 1/8 TEASPOON SALT

2 1/4 CUP WATER

3 TABLESPOON LEMON JUICE

3 TABLESPOON BUTTER

6 EGGS YOLKS

MIX SUGAR, FLOUR, CORNSTARCH, SALT AND BLEND TOGETHER .  ADD WATER, LEMON JUICE AND BRING TO A BOIL.  THEN POUR A LITTLE OF THE HOT MIXTURE IN TO THE 6 BEATEN EGG YOLKS.  ADD BUTTER AND COOK UNTIL THICK,, STIRRING FREQUENTLY.  I COOK ON MEDIUM TEMPERATURE.

POUR INTO A BAKED PIE SHELL.  I USE A LARGE PIE PAN.

INCREASED RECIPE FOR MERINGUE 

6 EGG WHITES

2 1/4 TEASPOONS CREAM TARTER

1 1/2 CUP SUGAR

2 1/4 TEASPOON VANILLA

1/8 TEASPOON PLUS 1/16 TEASPOON SALT

COOK FIRST AND TOTALLY COOL

1 CUP  COLD WATER THAT YOU HAVE ADDED 2 1/4 TABLESPOONS OF CORNSTARCH

BRING TO A BOIL UNTIL THICK .  I STICK IT IN THE FREEZER TO COOL QUICKLY.

IMPORTANT! MINE DIDN'T GET THICK SO I AM JUST NOT SURE IF I MEASURED INCORRECTLY OR OUR CALCULATION WAS INCORRECT.  SO, I ADDED ONE MORE TABLESPOON OF CORNSTARCH AND IT WAS PERFECT.  I SUGGEST YOU START WITH THE ABOVE MEASUREMENT, BUT IF THE MIXTURE IS NOT THICK LIKE PUDDING ADD ANOTHER TABLE SPOON (ADD TO A LITTLE AMOUNT OF COLD WATER FIRST).  ONCE I MAKE THIS AGAIN I WILL CORRECT THE AMOUNT.

BEAT EGG WHITES UNTIL FOAMY, THEN GRADUALLY ADD SUGAR AND SALT AND BEAT UNTIL EGG WHITES ARE PRETTY FIRM.  THEN ADD THE COMPLETELY COOLED CORNSTARCH MIXTURE AND VANILLA.  BEAT UNTIL VERY STIFF,

ADD TO TOP OF PIE, MAKING SURE THE EGG WHITES COMPLETELY COVER PIE TO SEAL EDGES.  BAKE ON 375 FOR ABOUT 15 MINUTES, OR UNTIL THE PEAKS ARE BROWN,

COOL FOR A FEW MINUTES AND THEN REFRIGERATE UNTIL COLD.

SERVE AND ENJOY!!!!

A HUGE BLESSING

Jon and I have done something that we said we would never do.We purchased a Villa in Fort Myers, Florida.  It is directly across the street from my Sister-in-Law Carole.  (My brother's wife..he died a year ago in October).  Jon fell in love with it because it has a garage and 3 bedrooms.  But, we were told it had already sold. I started praying as I just knew if we were to have it, God could work out those details.  And, sure enough He certainly did.  

We get possession soon after Easter and everything  other than personal items are included. I do feel bad for the sweet 88 year old lady who has to give up her home (makes me cry) .  Her son is moving her back to Wisconsin so he can take care of her because she is not well.  She does get to take her dog, which made us very happy.  I promised her we would love her home just as much as she has done the last 10 years.

We are staying longer than we first planned, but we are anxious to get in it and start making it ours.
I am also excited to do some decorating after I see what all is there.  We have truly been blessed!!!

 Front of Villa with attached 1 stall garage (Jon is so happy)

                                                                    Side Yard

                                        Front lani which is totally screened

                    Back Lani enclosed with screens and off the living room

Kitchen on Right side

                                                              Kitchen on left side

 Living Room and Dining area

LEMON POUND CAKE - yummy

I made this Lemon Pound Cake yesterday and it was super delicious!!!!  I still have a fridge drawer full of lemons the size of grapefruit which our neighbor gave me from her tree.  So, I will be making it again for sure.  I broke down and bought a lemon juicer (hand) today and a zester to make my job a little easier.

 

• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs, room temp
• 1 cup sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 2 teaspoon lemon extract
• 1/3 cup lemon juice
• 1/2 cup oil
• zest of one lemon

• Glaze:
• 1 cup powdered sugar
• 2 tablespoons whole milk
• 1/2 teaspoon lemon extract

DIRECTIONS

• Preheat oven to 350. Grease and flour a 9 x 5 loaf pan.
• In a large bowl, combine flour, baking soda, baking powder and salt.
• In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.
• Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well.
• Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack.
• Glaze – whisk to combine

CHICKEN MARSALA

Last night we invited our next door neighbors over for a Valentines Dinner and we had a great time. I served a yummy salad, Marsala Chicken and this wonderful Broccoli dish, bread and dipping sauce. She brought a delicious desert. Great evening. If you have never made Chicken Marsala it is very easy and soooo good. Of course it is one of my favorite dishes.

1               cup  all-purpose flour

4               boneless chicken breast -- about 5 oz. each

                  salt and pepper -- sprinkle over chicken breast

 2              tablespoons oil

 2 1/2        ounces bacon (about 3 slices) -- cut in 1" pieces 

  8              ounces  white mushrooms (about 2 cups) -- sliced

  1              medium  garlic clove (about 1 teaspoon) -- minced

 1 1/2         cups  sweet Marsala wine (Florio Sweet Marsala wine)

 1 1/2         tablespoons  juice of 1 small lemon

1. Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200 degrees. Heat 12-inch heavy-bottomed skillet over medium-high heat until very hot (you can hold your hand 2 inches above pan surface for 3 to 4 seconds), about 3 minutes. Pat chicken breasts dry. 

Meanwhile, place flour in shallow baking dish or pie plate. Season both sides of chicken cutlets with salt and pepper; working one piece at a time, coat both sides with flour. Lift breast from tapered end and shake to remove excess flour; set aside.

 Add oil to hot skillet and heat until shimmering. Place floured cutlets in single layer in skillet and cook until golden brown, about 3 minutes. Using tongs, flip cutlets and cook on second side until golden brown and meat feels firm when pressed with finger, about 3 minutes longer. Transfer chicken to heated plate and return plate to oven.

2. Return skillet to low heat and add bacon; sauté, stirring occasionally and scraping pan bottom to loosen browned bits until bacon is brown and crisp, about 4 minutes. With slotted spoon, transfer pancetta to paper towel--lined plate. 

Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes.

 Add garlic and cooked pancetta;  about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom, until sauce is slightly syrupy and reduced to about 1 1/4 cups, about 5 minutes.

 Off heat, add lemon juice and any accumulated juices from chicken; Season to taste with salt and pepper, and stir in parsley. Pour sauce over chicken and serve immediately.

 

 

The Best Broccoli EVER Quick & Easy Broccoli Recipe

Author: Natalie - MommyofaMonster.com

A quick and easy recipe for the best broccoli you will ever have! Serve it as a side dish, toss it into some pasta with chicken and eat it like a meal, or if you're like my 6 year old son, eat it as a snack!

Ingredients

·         1 lb fresh or FROZEN broccoli, pieces or florets (if using frozen, just make sure to remove any ice chunks)

·         2-4 tablespoons of Extra Virgin Olive Oil

·         2 (or more!) garlic cloves, thinly sliced

·         ½ teaspoon salt

·         ½ teaspoon pepper

·         ¼ cup Panko bread crumbs

·         2 tablespoons shredded Parmesan Reggiano cheese

·         ⅓ cup grated Parmesan cheese

·         1 lemon, zest and juice

·         3 tablespoons toasted pine nuts

Instructions

1.     Preheat oven to 425 F.

2.     Place the broccoli in a large bowl. Add the olive oil, garlic, salt, and pepper and stir to get the broccoli completely coated. Add in the bread crumbs and shredded Parmesan Reggiano cheese. Stir so everything is well mixed. Transfer to a lightly greased cookie sheet (TIP: Cover the cookie sheet with foil and grease the foil for easy clean up!) Make sure to get all the crumbs out of the bowl and add it to the top...it's the best part!

3.     Roast in the oven for 20 to 25 minutes, until the broccoli and all of the other yumminess is browned. I stir the broccoli up one time after about 15 minutes. Remove from oven.

4.     Next, zest a lemon over the broccoli. Cut the lemon in half and squeeze the lemon juice over the broccoli add the toasted pine nuts and the grated Parmesan cheese.