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Tag Archives: “Fourth of July”

happy fourth…

7 / 4 / 15

fourth of july flagHappy Birthday, America – 239 years old today! The Fourth of July. A celebration of our red, white and blue. Flags flying high and proud. Displays of patriotism around every corner. Amidst the BBQ and fireworks, the tri-color jello molds and the stars and stripes fingernail art – I think we sometimes get too busy, so wrapped up in all of the preparation and planning (myself included) that we forget.  We forget to stop…              and say “thank you”.

As they say, “there is no land of the free, without home of the brave“. To our men and women , past and present, who have served this great country of ours… we are forever in your debt.  Thank you,  thank you;  a million times…  thank you.

That being said, I also 100% LOVE all of the wonderful family and friends traditions that we celebrate this glorious day. So many memories, going all the way back to my grandparents’ boathouse on the river when I was a little girl. Spending the day on the little “beach” with a picnic lunch, catching tadpoles and shooting the rapids. Returning, exhausted,  to our tiny little river house to enjoy smokebombs, “snakes” and sparklers, before we crashed, 2-3 people per bed, underneath a bizillion stars, in the middle of nowhere – the chirping of the crickets almost deafening…   Flash forward – Another vivid Fourth of July memory – exactly 25 years ago today. Pregnant with twins and confined to bedrest, I was feeling overwhelmingly a little “stir crazy” and decided to “sneak out” and watch the fireworks that night. Ha!! Let me tell you, there is absolutely NO WAY to “sneak” ANYWHERE when you are 36 weeks pregnant with twins.  Never-the-less; we did it anyway. I went into labor exactly 10 days later…

fourth of july kyle & lauren

fourth of july bike parade

 

 

 

 

 

 

 

fourth of july ornduffs

fourth of july with dave ornduff & kids

 

 

 

 

 

 

 

I woke up this morning remembering the past 25 years with our kids… like a filmstrip of memories all jumbled up into a big ball of happy. Parades and popsicles, family and friends, petting zoos and jump houses, tattoos and water balloons, pony rides and decorating the bikes, neighborhood pool parties and family BBQ’s… I’m not gonna lie; I have felt a bit melancholy all day.               Sigh…

 

fourth of july lauren horse

fourth of july kyle

 

 

 

 

 

 

So I chose this beautiful pic and quote (at top) this morning as my inspiration for this year – July 4, 2015. Not a focus on our “rights”, as such… but, rather, our privileges. As Americans, we are so mightily blessed.  As a nation we must reject prejudice and embrace honesty. We are called to do the right thing.   Just because.  As (a very wise woman) Ellen says everyday at the end of her show… “Be kind to one another”.  

 

OK.  I’m done. Tri-color jello, anyone…?  Happy Fourth, friends xo

 

 

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steak soup weather

11 / 11 / 14

IMG_3289

Right off the bat I’m gonna tell you that I am a believer in recipes, but more as a guide than a rulebook. Sort of a suggestion on how to “begin the process” of creating your own personal culinary masterpiece!!

Or not.

Yep. That’s part of the deal when you allow yourself to be a creative cook. You must take risks, think out of the box, have fun and – yes – be willing to fail sometimes. Boo-Boos happen. So what. One of the biggest problems I have is trying to re-create something that does end up coming out pretty tasty. I start “creating” with a little of this, a pinch of that, a little more of the other and a whole lotta whatever.  At the end of the day, I have NO IDEA how much of this or that is actually in the final product. My poor hubbie… “Hey sugar lump; any chance you can duplicate this?” Ummm… ya… No. Sorry. And, sadly, he does not actually call me sugar lump.

So I’m getting better about tracking my “culinary creativity”. I have always been one to mark all over the recipes in my many, many (many) cookbooks.  Cross this out, halve that ingredient, omit this, sub that… What I have also started doing is making notes on a post it note until I get to the “final answer”. I write down the exact ingredients as I add them, updating the amounts as I go along. For example, I may start out by adding a tablespoon of minced cilantro to a dish; but after two more adjustments I end up at 1/2 cup in the end. The same goes for something you might add that you aren’t so keen on. Make a note. Cookbooks were meant to be tattered and dog eared and scribbled on!! It’s a sign of love and affection!  (Side note: the exception is BAKING.  For the most part, stick to the exact measurements when baking)

So it’s the first really cold day outside today.  All thoughts are on comfort food. So how ’bout some Steak Soup? I am going to give you the recipe as it was given to me, first.  Then we’ll talk.

STEAK SOUP

8 T butter                                                                                                                                                                           ½

1/2 c flour

40 oz. cans beef broth

¼ c diced carrots

¼ c diced onion

¼ c diced celery

½ c chopped canned tomatoes

1 T Kitchen Bouquet browning sauce

¾ t seasoning salt

¼ t black pepper

5 oz frozen mixed vegetables

½ lb lean ground chuck, chili grind, browned and drained

Melt, but do not brown, the butter in a large soup pot. Add flour and stir to form a roux. Cook over medium heat without browning for 3 minutes, stirring constantly. Add beef broth to roux and stir until smooth and slightly thickened. Bring to a full boil. Add the carrots, onion, celery, tomatoes and pepper. Return to a boil. Reduce heat and simmer until vegetables are just tender, 20-30 minutes. Stir in browning sauce to achieve a richer color and flavor. Stir in frozen vegetables and cooked ground beef. Simmer an additional 15 minutes, or long enough that the flavors become well blended. Makes about 4 servings.

IMG_3267

IMG_3272

Here’s how I “personalized” this soup to make it mine… I gathered whatever veggies I had fresh, and oven roasted until tender, rather than boiling them in the soup. (In this case that included carrots, onions and tomatoes.) I had frozen peas and corn on hand, so those were my frozen veggies. (On the fresh and frozen veggies – I don’t measure. Just add as much as you want) I also had some oven roasted sweet potatoes leftover from the night before, so in they went as well. I don’t use butter.  I use a combination of a little olive oil and some of the stock.  I use unsalted beef stock, eliminate the seasoning salt and add in 1-2 packets of beefy onion soup mix.  My hubbie likes a meaty soup, so I double the amount of meat… or more!! I also add dried thyme; to taste. (I like a lot) and I double the pepper to 1/2 t (or more).

So there we go.  My version of Steak Soup. Would love to hear what YOU add into your Steak Soup to make it special…

live happy

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lazy days & BBQ’s

8 / 28 / 13

So here we are nearing the end of another summer… Wow. Where, oh where, did the time go…??? This was originally posted just in time for Memorial Day, the unofficial start of the summer season. With Labor Day weekend right around the corner, I figured it was worth sharing one more time!! Enjoy…

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lazy days & BBQ’s

5 / 20 / 13

I’m taking part in a blog series to help you plan and throw the best BBQ this summer. Follow the below links for the all the tips, tricks, and recipes!

Step 1: Planning {Dawn of Joyful Scribblings}

Step 2: Decor / Tablescapes {Cathy of Creations by Cathy}

Step 3: Appetizers {Chelsea of Whatcha Makin’ Now?}

Step 4: Main Dishes and Sides {Nicole of Daily Dish Recipes}

Step 5: Desserts!!! {Katie of What Katie’s Baking}

Step 6: What to wear {Ginny of My New Favorite Outfit}

Now to my section….
BBQ blog2So it’s almost party time, and we are ready to set the table and set the mood.  I love, love, love a theme!  It just seems to make everything so much more fun and festive for you and your guests!  Whatever your theme, I’m a big believer in carrying it through from beginning to end.

BBQ blog door pig

BBQ blog front door

Let’s start with the front porch, or wherever your guests will first enter your gathering. This is not something that should break the bank!  In fact, most of your “shopping” can probably be done right there at home!  Let’s start with fresh flowers.  If you are a gardener, flowers from the backyard are perfect.  Otherwise, a big bunch from Costco should cover it.  Touches of fresh flowers here and there, including a little sprinkling in the guest bathroom… Always a nice touch.  For this little gathering, why not sub in a stack of bandanas next to the bathroom sink in place of your guest towels?

BBQ blog1

BBQ blog10

When it comes to setting your table and arranging your food, start by “thinking out of the box”.  We always hear decorators telling us to bring a touch of the outdoors; in.  Same goes for bringing the inside…out! Here I mixed my everyday plates with fun “outdoor” utensils and bandanas for the napkins. Slip a slim glass vase inside a cowboy boot, and you’re ready to display your fresh flowers.  One thing that I like to do is take a few specific items and integrate them throughout for a sense of continuity.  Since this was a BBQ themed party I selected bandanas, cowboy boots and pigs! (Even down to the cute little silver piglet S&P shakers!)  I must admit that I’m a little partial to cute little “pig stuff”…Ha! Tying a bandana around your wine or water bottles keeps them from becoming slippery with condensation.  Plus it just looks so darn cute! 

BBQ blog4BBQ blog8

Don’t drop the ball when it comes to your appetizer and/or beverage set up!  Keep that theme going!  My theory is that you don’t have to make everything difficult, or “homemade’, when it comes to the food – as long as you make the décor something fun!  And “out of the box” certainly works here, too.  A cowboy hat to hold the chips, a margarita glass for the salsa and some cute (inexpensive) cocktail napkins for the “margarita bar”! Easy peasy!

BBQ blog7One final note, and then I think we’re ready to start the BBQ! Always pay attention to those small details throughout the planning process.   Little things like selecting your playlist ahead of time can really enhance the tone of the party. I am a detail person, so for me it’s really all about the little stuff.  (Yep. “Can’t see the forest for the trees“, kinda gal)  I may run out of time to take a shower, but you had better believe that I had time to put the mayo, BBQ sauce, mustard and relish in cute little decorative serving jars… Ha!   I know. It’s not right; is it? Oh well.  I’ll just meet them at the door with a margarita and a big smile.  Tonight I’m a cowgirl and I’m ready for a party!

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a sweet little fourth of july

7 / 2 / 12

So the Fourth of July is a “midweek holiday” this year.  Kind of a fun way to put a little fun, family and friendship into an (otherwise) ordinary week.  Perhaps you’re heading to the lake, popping over to the neighbors or entertaining in your own backyard…  I will tell you that I have a tendency to focus more on the main part of the meal when it comes to entertaining – and the cocktails and desserts are often an afterthought.  (I can hear some of you laughing already…  Perhaps “cocktails” are where you START your planning…? Ha!)  Anyway – I thought it would be fun to share a few little last-minute “sweet” ideas for the Fourth of July holiday that is upon us!

Well – First of all – I have got a recipe here for a “Double Berry Margarita” that is calling my name.  Loud.  And it’s not even noon yet.  (Houston – we have a problem…)  Anyway, I’m going to share it with you in the hopes that you will make it for the 4th, or sometime this summer, and share your “results” with me.  (Well, maybe not ALL of your results.  We’re sticking with a “G” rating here, friends! )

Double Berry Margarita

1 oz. tequila blanco

1/2 oz Cointreau

1/2 oz Chambord

1 splash sweet and sour mix

2 raspberries, muddled

2 blackberries, muddled

2 lime wedges, muddled

Combine ingredients in a mixing glass.  Shake hard and serve in a glass with a salted rim.  Garnish with a lime wedge, raspberry and blackberry.  Oh my, that sounds good!! 

Doing a little “last minute” entertaining?  Need something quick & easy in the beverage department??  Well, icy cold lemonade – or pink lemonade – works great for any outdoor entertaining… perfect for the kiddos, and even more fun for the adults (Hint, hint:  Keep a bottle of citron vodka in the freezer for an icy little “adult lemonade cocktail”!!)     

As for dessert, nothing is sweeter and simpler than a cupcake.  These cupcakes can be made with your favorite cupcake mix/recipe (Red Velvet, perhaps?) and a simple white buttercream frosting.  I just fell in love with the simplicity of these decorations…

Stars & Stripes

  • Tint 1 cup buttercream a bright blue with gel-paste food color. Transfer to a pastry bag fitted with a small plain tip (#4). Frost each cupcake with a smooth layer of untinted buttercream.
  • To finish, cut red licorice laces into seventy-two 1-1/2 inch long pieces and seventy-two 3/4 inch long pieces. Arrange three longer pieces and three shorter pieces to form a flag pattern. With blue frosting, pipe nine dots in each open corner to form “stars”.

Need something for the kids to help with while you are sipping on your “Double Berry Margarita”??  Staying with our “sweet” theme – a little project that will give an ordinary blue napkin a festive feel in a simple way… Starlight Spangled Napkin Rings!!   Not a lot of supplies and simple directions.  Just trying to give the kiddos something to do while you are busy sipping on your margarita…!!

OK – so there you go.  A few “sweet” little ideas for your upcoming Fourth of July holiday!!   Say a prayer for our troops, and the families who are missing them.  Be proud, be safe, be American; Keep calm and eat a cupcake!

Happy Fourth…  Live happy

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Hello, friends!!

I love mismatched chairs and organized closets; springtime thunderstorms and Sunday morning coffee; pearls and puppy breath; welcome home hugs and walking the beach; fresh flowers and flea markets; autumn leaves and afternoon tea.

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