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Monday, September 25, 2017

Yummy Recipe This Morning, Bunco Tonight!

Welcome Glitterinas!

I'm so glad you opened this post from 
Pink Glitter!

Thank you so much for taking a 
minute or two to check in
on what's happening here!

I'm going to bunco tonight and 
I'll be taking one of my Mom's favorite 

Layered Cauliflower Salad

She made this layered salad every year 
at Christmas and at Easter.

I always loved having lots of people over for 
holiday meals and this salad was such a welcome 
part of the food offerings.....
and if there were any leftovers 
they were even more tasty!

Let's head on into the kitchen 
and get busy!

I start by making sure I have all the ingredients 
needed for a recipe.....

mayo, grated and shredded Parmesan cheese.....

.....fresh head of cauliflower and spring mix lettuces....

fresh shallots from the herb bed to chop 

......and chopped bacon.

Which goes into the skillet for a quick fry.

Hail, hail the gang's all here!

Let's get these goodies all layered up for a 
delicious salad!

This recipe is one that lends itself well to 
what I call
"cook's choice".

Add a little more of this...

Take that out.....

Change out this for that.....

you know, that personalization that makes 
a recipe just right for your eaters!

My parents, sister, and I liked green peas, so there was a layer 
of them in the original iteration of this 

Well, now there are people in my family who think 
they are being poisoned if I have 
green peas in the house! 

So, no green pea layer in my salad.....
but feel free to add them, 
if it works for your crew!

I like to use a glass bowl
because I think the layers look nice.

First layer.....chopped cauliflower.....
half a head for today.

There are usually 10-12 lovelies at bunco 
so half a cauliflower will work.


.....then chop.....

.....and it does not matter how careful you are....

chopped cauliflower goes everywhere! 

Everywhere, I tell you!

Would it be a surprise if I told you this is my 
least favorite step of this recipe?!

Hmmmm, well, no, 
maybe wiping up all the tiny 
pieces of escaped, chopped cauliflower is my least favorite part!

Oh well, that's enough whining 
from me about chopped cauliflower, right?!

The chopped, renegade cauliflower goes into the bowl.

Next in is the lettuce.

Rough chop....and into the bowl it goes.

Lettuce is much better behaved than cauliflower!

Now it's time to add all the ingredients that make 
this salad such a yummy offering!

Chopped, tiny pieces of shallots....saving a bit 
for a garnish, if you like.

Green onions work well for this step, too.

.....chopped bacon pieces.....

.....a very delicious layer.

Now, it's time to sprinkle on a layer of 
grated Parmesan cheese.

Then some shredded Parmesan cheese....
if you prefer, you can just add one or the other.

Just make sure you have a nice overall layer.

Over the cheese layer goes the mayo....

.....use about 1 cup.....

....spread it all over to seal up all the salad ingredients.

I like to add a bit of chopped shallot to 
the top for a garnish.

Cover and refrigerate until time to serve.

Or in this case.....until time to head over to

Right before serving this salad needs a 
good, big, 
all the way to the bottom 

These plastic covers are so handy....I can always find them 
at Target.

Into the fridge.....

Give this salad a try, Glitterinas!

You'll enjoy it and so will anyone 
who's dining with you!

Thanks again for letting me share this 
recipe with you.

Until next time,

Mom’s Layered Cauliflower Salad

Layer into a glass bowl the following ingredients, in order listed.

It’s better to have a bowl that’s too big than one that is full to the rim, because you need to give this salad a complete stir right before serving.

head of cauliflower, chopped
lettuce greens, rough chopped (one head or one pkg. of mixed greens)
can of green peas, drained 
6-7 green onions, chopped
5-6 pieces of bacon, fried and chopped
1/2 cup grated Parmesan cheese, sprinkled in an even layer
1/4 cup shredded Parmesan cheese, sprinkled in an even layer
1 cup mayo, spread over salad to seal 
chopped onion, garnish, if desired 

Refrigerate for 4-6 hours before serving.  Stir salad well before serving.


Tuesday, September 19, 2017

A Recipe For You!

I have a brussels sprouts 
recipe for you, Glitterinas!

Are these green veggies already on your 
"like" list....or sadly, on your 
"no way" list?

These little, green globes are usually available
all year long at your favorite grocery store, even
though they 
are a winter stock veggie.

The next time you make a grocery store run, pick up 
some brussels sprouts and give this recipe a try.

Refill your coffee cup, get comfy, and let me show 
you how I fix these little veggies 
for my family.

Preheat the oven to 400 degrees.

Give the sprouts a good wash and put them 
out on a cutting board.

Trim off the stem end....

My chicky girls will enjoy these trimmed off pieces,
so into their bowl they go!

Next, I cut each head in half....

Place the chopped parts into a bowl.

When the chopping is complete, it's time for the 

Add some seasoned bread crumbs, a touch of sea salt,

a splash of red wine vinegar, and some balsamic vinegar.

If your family likes the heat cranked up, add some crushed 
red pepper flakes.

Give it all a good stir.....

....and pour the mixture out on a baking sheet that's 
been misted with cooking spray.

Sprinkle on some more bread crumbs and a 
crank of fresh cracked pepper.

Place the baking sheet into the preheated oven.

Bake the brussels sprouts for 20-25 minutes.

Now, I'll set the table......if you join me much 
here at Pink Glitter, you know I 
 setting the table!

When the sprouts are's time for dinner!

I hope you'll give this recipe a try and add a new 
recipe to your family's favorite veggie list!

Thank you for joining me in my kitchen, Glitterinas!

I am so glad you took time from your busy day to 
check out what I'm up to lately......

Hugs and glitter,

P.S.  Please keep everyone impacted by all the natural 
disasters~ hurricanes, wildfires, and earthquakes 
in your daily prayers.

Please join me in praying for our 
leaders as they make decisions that effect 
each of us.


Tuesday, September 5, 2017

Pouring Concrete

On Saturday this behemoth 
rolled up to the pool 
and the fun began!

I was so excited about the guys pouring the 
concrete that I didn't even realize my 
finger was messing up the picture!

Silly me!

We doubled the walkway space on both sides 
of the pool.....

.....and added a larger area for the bar-b-que pit.....

..... a better place for the pergola to sit
and a larger area for chaises.

The workers were quick and efficient....
I think it's the nature of the product to work 

One of the new walkways came right up 
to a rock path that leads from the entrance gate
to the pool.....

.....Gilbert did a wonderful job getting the 
elevations to match up perfectly!

The guys worked all day getting 

the levels,

the edges,

the curves,

and the texture

all just right!

We are so happy with the end results!

They were also very kind when I 
told them that we were so happy with their hard work
that we wanted to stick our hands in it and mess it up!

Gilbert even had a nail ready for us to use 
for writing our initials in the 
lovely smooth and even concrete!


Handprints, initials, and the year added for a happy 

What do you think of our latest project, Glitterinas?

Leave me a note, please, so I'll know you 
stopped by.
I really enjoy reading your comments. 

Thank you for stopping in today at 
Pink Glitter!

Please keep the victims of Hurricane Harvey in your 
thoughts and prayers......along with the 
people and animals in the path of 
Hurricane Irma.

If you are able to donate to hurricane relief efforts,
I know every little bit is needed and appreciated!

Glitterinas, you are the best!

Big hug,

Friday, September 1, 2017

Very Lemony, Lemon Zucchini Bread

Oh, Glitterinas,
have I got a good recipe for you!

It's Lemon Zucchini bread.

Before I continue, I want to ask for your
prayers for all the people and animals that have been
affected by Hurricane Harvey.
Please consider donating to the Red Cross if you can.

Thanks, Glitterinas!

This recipe was inspired by one of those 
recipes you see on Facebook.

They almost always look so yummy....and sometimes
they taste yummy, too!

The most difficult part of this recipe is 
grating the zucchini.

The rest of it is just measuring and 
mixing.....then being 
patient enough to let the cute, little loaves cool.

Are you ready to start this 
yummy zucchini recipe?

I'll  begin by mixing the dry ingredients
in a bowl and setting it aside.

When I measure baking powder and 
baking soda
I put it in my hand and run the measuring spoon through 
it a few times to get 
rid of any lumps.

Whisk, whisk, whisk..... I measure out and stir the 
wet ingredients together.

The only ingredient not in this picture is the 
finely chopped lemon slices.

Add the wet and dry ingredients together.....

mix only until all the ingredients are incorporated 
well together.

The lemon zucchini bread batter is ready 
for the oven.

This recipe will make one regular loaf 
eight to nine small individual loaves.

This time I made small loaves.

Spray the pan with non-stick baking spray and 
spoon the batter into each section.

Into a 350 degree oven for about 30 minutes....done!

This bread cooks 30 minutes for mini loaves and 
55-60 minutes for a regular loaf.

Now, when these little loaves are done....

......they cool in the pan for 15 minutes.

Then they finish cooling on a rack.

Yum, yum.......goodness, does my kitchen 
smell delicious!

Now, Glitterinas, we just have to 
wait for these cute, little loaves to cool 
so they can get their drizzle of glaze!

Husband and I are ready to have 
some lemon zucchini goodness.

Drizzle on some glaze....
made of powdered sugar and lemon juice.....

.....bottled lemon juice is fine
but I used several very thin slices of this 
lemon for the finely chopped lemon.... why not finish up this lemon?

......stir until all the lumps are out.

Oooooh, drizzle on plenty of that 
sweet glaze!

Oh my.....this is good....

Would you like to try some,

Which one would you like?

Husband decided he needed another taste!

I am looking forward to having one of 
these little yummies with 
my hot tea at breakfast!

I hope you'll give this simple zucchini 
recipe a'll like it, Glitterinas!

      Lemon Zucchini Bread

•1 3/4 c. all purpose flour
    •1/2 tsp. baking soda
•1/2 tsp. baking powder
•1 c. sugar
•1 c. finely shredded, unpeeled zucchini
•1/4 c. cooking oil
•1 egg
•2 Tbsp. lemon juice
•2 Tbsp. finely chopped lemon peel

•1 c. powdered sugar
•2-3 Tbsp. lemon juice

In a medium mixing bowl combine flour, baking soda, and baking powder; set aside.
In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and chopped lemon. Stir to combine.
Add dry ingredients and zucchini mixture; stir just until combined.
Place batter into greased loaf pan.

This recipe makes one regular loaf or 8-9 mini loaves.
Bake at 350 degrees for 55-60 minutes for regular loaf 
or 30 minutes for mini loaves. 

 Bread should be golden brown.

Cool in the pan on a wire rack for 15 min, then remove from pan and cool completely.
Once cool, combine ingredients for glaze and drizzle over bread.

Any bread not eaten needs to be stored, covered.


Thank you so much for stopping by 
and reading this post.

I think these little loaves would 
make a tasty little gift 
for a lucky teacher,
or friend!

Leave me a note so I'll know 
you stopped by.....

Thanks, Glitterinas,
you are the best! 

Until next time,

Thank you again, Glitterinas, for 
keeping the victims of 
Hurricane Harvey in your 
thoughts and prayers!