Mari Bickmore Design | Having a Blast In Interior Design and Staging

Breakfast/Brunch

Gram Camp Days 1-3 1024 704 Mari Bickmore

Gram Camp Days 1-3

Before I delve back into the joys (and pitfalls) of renovation, I am going to recount my successes and failures of Gram Camp (grandmother/father camp…mostly mother) for my only two, fabulous granddaughters (ages 3 and 6).  They are the apples of my eye, my joie de vivre, my angels.  I have spent several months planning the agenda for this, my first foray into a planned agenda for these little tykes.  Even with my experience raising four children, I went into this thinking my spreadsheet would be followed  meticulously to perfection.  Elaborate breakfast at 8:30.  Activity from 10-12.  Lunch 12-1.  Activity 1:30-3:30.  Snack 3:30.  Downtime.  Dinner at 6:30 with cooking lessons at each meal and snack. Followed perfectly every. single. day.  Bwahahahaha!

Some things did go on schedule–I picked them up from the airport on time!   This was on a Tuesday, and they had just gotten back from 6 weeks in Japan that previous Sunday, so there was some jet lag going on, but that didn’t stop them too much, but did take a couple of days to get back on a sleeping schedule.  With all the planning that I did, I still didn’t have lunch ready for them coming in from the airport, so we stopped at Burgerocity in Folsom, CA, on the way home because it had such high ratings. Just a head’s up, for the price just go to In-and-Out.  Not much difference.  Okay, okay, for those of you burger afficianados, Burgerocity does use 100% Hereford and has more choices, but still…

Another head’s up, on the first day of Gram Camp take it easy.  Pool time.

Making homemade popsicles and homemade gummy bears to be ready later.

Easy cooking lesson for dinner…prefab flatbread and pizza toppings.  Easy stuff.

 

Day Two:  This is really day one, but who’s counting.  Still thinking of perfection, I get up before everyone else and make strawberry and banana cars for breakfast (and add cereal to the menu because one of them doesn’t like bananas and it just isn’t enough).

banana-car

Already going off schedule on the first full day,  we decide to go to the water park.  Wanting to leave early so that we can be there when it opens at 10 a.m., I get everything together.  Sunscreen–check, towels–check, swim shoes–check.  However, my older granddaughter just sleeps and sleeps, and who can wake her since she is still on Japan time…but when it is edging past 10:30 we drag her out of bed.  Arriving to the park at just before noon, there is not a single parking place to be had anywhere and it is crowded, so we ditch the water park.  Since my nephew’s wife just had a baby yesterday (several weeks early), we decide to buy flowers and a treat and drop by the hospital.  This buying process takes a few hours, as those kinds of things can do, because we have to go to several places to find the right thing.  Ends up the places we finally buy at were in a couple of blocks from the water park where we started out…so is the hospital.   Go figure.  Nothing gets done off my list, except for breakfast and dinner–Nothing.   Girls get to spend time with their grandpa in the pool in the evening…so all is well.   They are still the best granddaughters in the entire universe.

Day Three:  Still maintaining that we are going to get back on track, I get up early and make grape caterpillars and an orange slice bird for breakfast.  Go me!

We are now going to make a tic-tac-toe board with painted rocks for the X’s and O’s!  My plan now is to find rocks in the upper back yard where there is a drainage bed for when it rains (which is only in the winter.  Ever.  Not a drop from May-November…now how weird is that).  Anyway, I am envisioning finding these nice, smooth, oval river rocks (maybe I should have taken a look back there prior to this plan).  What we find is far from that, as you will see in the photos.  My plan is to have them paint cute little lady bugs and tadpoles on these rocks to use for tic-tac-toe.  You know really pretty, crafty things.  What I didn’t remember was that a 3-year-old and a 6-year-old would be doing the painting, and that they would have their own vision.

My vision vs reality:

 

But the fun they had painting them and the fun they had playing the game they had personally made far outweighed the vision.

We break for lunch and popsicles.

popsicle

For the rest of the afternoon I had planned on playing a beanbag game with hula hoops that just doesn’t happen (hula hoops are still in the box these many weeks later, as are the beanbags).  Might in interject here that I had a very long list of items to order that I wanted to use.  At about two weeks out from “camp” day 1, I made a plan to go shopping for these items.  That really didn’t sound very appealing to me, running around hither and yon to procure those things in the heat (not to mention not knowing where to go), so I spent an  evening ordering everything from Amazon, from soap-making items to the hula hoops to molds for the gummi bears.  Now I know why people get hooked on the shopping channel, getting all those boxes delivered to my doorstep was so exciting!

Back to Day Three, no beanbag game, just a little more downtime for me and their mom, and a little TV babysitting for the girls, and a great dinner of pureed cauliflower, zucchini fritters and corn on the cob.  Girls loved it.  I LOVE the pureed cauliflower and most always make it instead of potatoes now.  It is just YUMMY!  Make sure to think of healthy dinners and lunches, because you are going to have some not so healthy ones too.  If you want recipes for those things, just send a note.  The pureed caulifower looks just like mashed potatoes and so the kids never know the difference and the fritters were just yummy.   Then I got to watch Ever After High (oh boy!) before bed…every night.   These girls are full of life and energy…a  lot more energy than I have.  I don’t know what I would have done without their Mom here to help!  Hint:  Get help for your camp!

 

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So we are now September 12, the day after 9/11.  As all people do, I remember that day very well.  Funny how major catastrophes indelibly print those days in your memory.   I won’t go into the day’s minutiae for you, but I will say that I thought we, as a country, would prepare itself for the Islamic crap that was to follow.  We didn’t.  We elected a (p)resident whose middle name is Hussain and who spent his early years in an Islamic country and who is the biggest Islamapologist there is.  Political correctness is now rampant, which leads to loss of freedom of speech, which is part of what America’s greatness comes from.  Heck, we have a bill introduced into Congress, H.Res 569, that would protect Islam from hateful rhetoric, among other things.  What a load of Malarkey!  Everyone who reads this should call or write their reps to kill this NOW.  All over the world.  Every. Single. Day. an atrocity is committed in the name of Islam, and the Western governments continue to let them invade our countries and commit those atrocities in our countries.  Our governments should be tried for treason.  Okay, that’s what I’m thinking about 9/11.  Instead of protecting us more, they are importing the terror in the form of “refugees.”  Refugees my !@*)!@.   Merkel, especially, should be hanged, drawn, and quartered, after a trial, of course.

On another noted, if you think that Hillary’s medical issues are something like “walking pneumonia,” then you’re part of the problem.  It is obviously much more serious than that.  And if you think her doctor tells you the truth, then you probably think Hillary tells the truth also !  HAHAHAHAHAHAHA!

Chorizo and Mushroom Fritatta 1024 768 Mari Bickmore

Chorizo and Mushroom Fritatta

fritatta 9I have been a little under the weather for a few days, so just laid in bed yesterday and watched a bunch of British mini series.  Caught up on what Lizzy and Darcy have been up to on Death Comes to Pemberley and seven (yes, count them — 7) episodes of Bletchley Circle.  That is seasons 1 and 2.  I don’t know if there are more. Oh, and I topped off the evening with an episode of Luther.  All I have to say is that DayQuil was my friend yesterday and is holding me up today, too.  I didn’t even have my laptop in the bed with me, just laid there not moving.

Today I have at least moved to the sofa and am watching the Australian Open.  I am also trying to catch up on things.  Still being disgusted by the Paris shootings and terrorist attacks worldwide by evil people.  Je Suis Charlie!  Did you know that on January 9 some of those same people attacked a worshipper  in Italy and commenced to destroy a large statue of the Virgin Mary and urinate on it??  Aren’t you disgusted?!  I am not Catholic and this disgusts me.  Well….off on a tangent again.

A few days ago I had a recipe laid out to make for that night and when I started pulling out my ingredients I found that I was missing a few things that I thought I had.  I was not a happy camper, but necessity, as they say, is the mother of invention.  Taking stock of the ingredients that I did have here is what I came up with.  Now knowing what constitutes a basic fritatta, you will be able to do the same thing!

Chorizo Frittata

Ingredients 
4 tablespoons olive oil, divided
2 small potatoes, sliced very thin
8 ounces crimini (baby bella) mushrooms, sliced
1/3 cup green onions, chopped
8 ounces bulk chorizo sausage
12 large eggs
1/2 cup crème fraîche or sour cream
2 tablespoons coarsely chopped flat-leaf parsley
1-1/2 cup shredded Mexican cheese blend, divided
Kosher salt, freshly ground pepper

Preparation

1. Place a rack in upper third of oven; preheat to 350°.
2. Heat a Tbsp of olive oil in a 10-inch cast iron or nonstick ovenproof skillet over medium heat and cook chorizo until done and evenly crumblet.  Remove chorizo and set aside.fritatta 2

3.  Add 2 Tbsp of olive oil to skillet and then add potatoes, stirring often, until softened, about 5 minutes. Remove and set aside.

fritatta 44.  Add mushrooms and onions to skillet and cook, stirring often, until softened and all liquid has evaporated, 8-10 minutes. Remove and set aside.fritatta 6

5. Meanwhile, whisk eggs, crème fraîche, and parsley in a large bowl; stir in 1/2 cup cheese. Season with salt (about 3/4 tsp) and pepper.
fritatta 7

6.  Add remaining 1 tablespoon oil to the skillet. Arrange potatoes to cover bottom of skillet, then pour mushrooms evenly over the potatoes, then do the same with the chorizo.
7. Pour the egg mixture over the the potato, mushrooms, chorizo layers and evenly distribute mixture. Cook the frittata, without stirring, until its edges begin to set, about 5 minutes. fritatta 8
8. Sprinkle remaining 3/4 cup cheese over eggs and transfer skillet to oven.
9. Bake frittata until golden brown and center is set, 25-30 minutes.

fritatta 10

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PERFECT PUMPKIN SPICE PANCAKES AND PEACH BUTTER 1024 621 Mari Bickmore

PERFECT PUMPKIN SPICE PANCAKES AND PEACH BUTTER

pancake 2
Happy Thanksgiving!!! I am up early before anyone else has risen. My son and his wife with my angelic granddaughters, my daughter and her husband, my two cats and my husband. I adore all of them being here, but I love being up in the peaceful morning also. Yesterday when I got up I prepared these pancakes, that everyone loved. However, I had bought a new food processor, since parts of my old one had gotten lost in the move. A series of moves really. In any event, when I was unpacking it I somehow sliced into my thumb. Who knew the thumb was such a bleeder! So my first “thanks” for the day should be that it finally quit bleeding. As Americans we still have so much to be thankful for, so it shouldn’t be hard for me to have a lot more things to give thanks for all day long. That I have a family here and each one is responsible for a dish so I don’t have to do it all, like back in the day, is a big one!

Anyway, I substituted my new Gluten-free flour that I am in love with, and these pancakes turned out beautifully. I divided this and added the chocolate chips to part and none in part, as my guests had differing requests. They are great either way. Hope you love them too. I made about eight (8) 6- to 8-inch pancakes with this recipe and still had some left over, which I refrigerated. My daughter had tried this recipe and said it lasts for a week. These are more of a dense cake, not extremely fluffy, which is the way I like them.

We made some peach butter, and though you are thinking “peach butter with pumpkin pancakes?” you are wrong. It added a nice dimension of flavors…along with a good maple syrup. All I can say is to try it…it is so easy to make. (You won’t get the same results if you substitute for the butter or the whole milk.)

PUMPKIN SPICE PANCAKES
Ingredients:

3 cups Namaste GLUTEN FREE Perfect Flour Blend (or all-purpose flour)
3 teaspoons baking powder
1-1/2 teaspoon baking soda
3/4 teaspoon salt
4 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp ground cloves
1 cup semi-sweet chocolate chips (optional)
1 regular can of pumpkin puree (or equivalent fresh if you prefer)
1/2 cup plus 1 Tbs light or dark brown sugar
2 eggs
4 Tbsp canola or vegetable oil
2-1/2 cups whole milk*

Directions:

1. In a large bowl, add flour, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and chocolate chips (optional) then stir lightly until combined. Set aside.
2. In another bowl add the pumpkin, brown sugar, egg, oil, and WHOLE milk and blend with using a hand mixer ( or in a blender). I used the whisk attachment on my mixer. Incorporate the ingredients very well.
3. Pour the wet ingredients into the dry ingredients and whisk by hand gently to combine the ingredients. The batter is extremely thick. Do not thin it out. Whisk until *just* combined, no more. A few lumps may remain. Taste the batter. If you want to add more spices, go ahead. There is always room with spices to make it your own. Well, not always, but in this case. I really didn’t believe that a batter this thick would work, but I thought I would give it a try. It is truly very thick and I put a very large dollop in the pan, let it cook until I knew I could flip it over. Then, using a large, greased spatula I flattened the pancake. Hence, I had to let it cook on that side and then flip it again. Sounds worse than it is…and worth it. It is to be noted that these do not make beautiful, perfectly round pancakes. We’ll call them rustic.
4. Heat a griddle or skillet over medium heat. Coat generously with butter. Once hot, drop about 1/4 cup of batter on the griddle if you want a small pancake. Since we like ours large, I put more like 3/4 cup. Cook until the edges look dry and bubbles begin to form on the sides, about 1 minute. This recipe doesn’t bubble in the middle like typical batter. Flip and cook on the other side until cooked through. Coat griddle/skillet again with butter for each pancake or batch of pancakes.
5. If you need to, keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked or serve them staggered. Pancakes taste best right after they are made. Pancakes freeze well also, maybe up to two months.

pancake 1

PEACH BUTTER

1 stick of butter, at room temp
1-1/2 cups fresh or frozen peaches diced fine
3 tsp brown sugar
1/4 tsp sea salt
2 TBSP peach nectar

Pulse until combined well in a food processor (be careful with your thumb!). There should still be bits of peaches visible. This will store well in the refrigerator.

Enjoy! and have a blessed Thanksgiving Day.