Tis the time of year when visitors and guests are coming by for a visit. They share in a mug of Eggnog and enjoy a slice of yule log or fruitcake. They enjoy the festivities of the season. Or, you are baking Christmas treats and cookies for your kids’ classes or that friendly neighbor…but music makes every joyous occasion better!
Below, is a choice of wonderful Christmas music–feel free to sing along and jingle all the way!
We all have the infamous to-do list. It includes packing for a holiday trip. There’s also cleaning before guests come over. And let’s not forget washing the dishes after Thanksgiving meals (and leftovers).
We all want to read more or learn something but chores inevitably come first, right? No longer!
We are prepping for the holiday cheer. We definitely don’t have the wish to spend extra on entertainment if we don’t need to, right? Here are a few short, sweet stories. They are (audio-stories) that are super nice to listen to while busting your hump to get things done. This way, you can enjoy a good story. Be entertained while tackling that inevitable mound of laundry or other tasks!
These stories can also be downloaded and enjoyed while on the plane, train, or automobile while traveling–Merry Christmas!
It’s autumn. For many, lives are busy. The weather is growing frightfully chilly. A warm, easy dish to feed the family or friends is always welcome. With the holidays just around the corner, budget friendly meals are a necessity.
Ingredients:
12 medium Eggs
1/2 cup (x2) shredded or cubed cheese (your choice)
1/2 a 16 oz bag of frozen vegetable blend (the generic brand is great) like the one with water chestnuts and snap peas and such in it, it’s already coarsely chopped.
1/4 cup milk
Salt, Pepper, crushed red pepper if you like it a spicy
In a large mixing bowl, combine all the ingredients, except half the cheese, mixing fully with wooden spoon or spatula. Pour into a greased baking dish (like a 9×13″for thinner quiche or a square baking dish for a thicker quiche)
Bake for 30 minutes at 350 degrees Fahrenheit, put remaining cheese on top, and bake for another 15 minutes. The quiche should be spongy to the touch when finished.
I like it with Hot Sauce on top versus melted cheese but either way is delicious! Serves a family or group.
This is a “cheaters” recipe for when life gets busy!
1 small can of condensed tomato soup, use the empty can to measure 1 can of water
1/2 cup of frozen mixed vegetables
Crackers (optional)
Dump the can of tomato soup into a small pot, add the can of water and the frozen vegetables, simmer for a few minutes until hot, serve with crackers or the homemade herb bread (here’s the link on how to make that!)https://annapotthoff.com/2025/09/18/when-harvest-season-is-here-baking-with-dried-herbs-homemade-soda-bread-quick-easy-no-sugar-no-yeast-no-waiting/
This quick meal is super filling and cheap. Let’s be honest. We all need quick, hot meals occasionally. This packs well for a lunch at work in a thermos or to-go container. It’s loaded with veggies, and lets be truthful, we could all use more veggies in our life. Pairs great with a grill
Dining options are limited when visiting my parents in Eastern Colorado. The same cuisines dominate, mostly Mexican food or burgers and fries. There are one or two Asian-themed places a couple of towns over. So, what is a person to do? Pull ideas from their adventures and make a meal for the family!
I chose fresh caught wild- Atlantic salmon fillets, skin on.
Ingriedients:
4 Salmon Fillets
Lemon Juice
Salted Butter, Salt and Pepper (fresh cracked)
Thinly sliced red onions
Frozen Peas (the whole bag)
Saute the salmon in the skillet, skin side down in butter and lemon juice, basting the fish with the reduction in the pan. Steam the frozen peas in a side pan. Top the fish with the onion and cover with a lid, cook until desired level of doneness is desired. Served with a shredded cabbage salad, top with a creamy dressing and serve.
Ingredients: Classic Irish Soda Bread
4 cups all purpose flour
1 tsp each coarse salt and 1 tsp baking soda (not powder!)
1 3/4 cup buttermilk (or 1 3/4 cup cool water with 3 tablespoons powdered buttermilk)
Mix dry ingredients together, put a well in the center of dry ingredients and pour buttermilk into center. It works best if you use a ceramic or glass bowl and a wooden spoon. Mix thoroughly but don’t over do it. Plop all the dough onto a lightly floured, clean surface. Lightly knead as you shape the dough into either a boules shape or an elongated loaf shape. Dough can be split in half to make two smaller loaves for sharing or for gifting. This also works great for using one now and freezing one for later for quick use.
Score each loaf lightly on the top. Place on metal or stone baking sheet. Bake in preheated oven at 425 degrees Fahrenheit (220 degrees Celsius) for 30-35 minutes or until golden brown.
Variations, if preferred.
Autumn Harvest Herb Bread Use classic Irish recipe, adding 1 tsp each ground pepper, basil, garlic powder, dried onions, and cumin seeds
Cranberry Spice Bread: Use Classic Irish Soda bread above, adding 1 tsp dried orange zest, 1 tsp cinnamon, 1 tsp cloves, and 1/2 dried cranberries (Craisins) or raisins if you prefer cinnamon raisin bread.
Cheesy Bread: Using the classic Irish Soda recipe above, add 1/2 cup shredded cheddar or Colby shredded cheese, 1/2 cup of grated Parmesan cheese and 2 tsp of sesame seeds
These breads make great toast, chunks for dipping into stews and soups, or just eating with a charcuterie board. My mom likes to eat it with her eggs in the morning. The bread slices up well and stays really fresh for days, despite not having any filler or preservatives in it. It also works nicely to be crumbled up and used as croutons or as a stuffing base for the holidays. Each loaf costs less than $1.75 per full sized loaf or about $2 per loaf with add-in options.
Whether you are on a road trip or driving to work, music is always an essential! It is important whether you are working the fields or doing housework. Music is also essential when planning your next great adventure.
Below is a choice of just some of my favorite music, in case you need some variety or inspiration!
A new sponsor! This is a first for this American Adventurer and blogger, we now have an official local sponsor!!!! Thank you, Bondsman Jones for your support!!
¿Necesita ser rescatado de la cárcel? Somos un hombre de bonos bilingüe en Carolina del Sur, con licencia y vinculado para ayudarlo a salir. 10% Servicio y planes de pago disponibles.
Ubicados en Clemson, Carolina del Sur, estamos disponibles las 24 horas del día, durante todo el año. Llámenos en cualquier momento al número de teléfono celular mencionado anteriormente. Damos servicio a todo el norte del estado de Carolina del Sur
Anyone who has ever moved knows that meals get interesting as the big move day grows near. This is especially true if you are moving a greater distance versus just across town. Transferring groceries and frozen goods is a breeze when moving locally.
I am doing the greater distance move and thus trying to use up what groceries I have at the moment. Meals are getting creative, hence edible and ugly.
This recipe, while high in fiber, isn’t pretty but it’s quite yummy.
1 can of red Kidney Beans
1 onion chopped up
2 medium carrots, pealed and diced
2 small tomatoes, diced up
1/2 pound of ground turkey, browned
1 can of refried beans
2 cups of water
1 tablespoon of cajun seasoning
Dump everything into a pot together and simmer for about 15 minutes. Serve with Texas Pete and sour cream or whatever toppings you have left in your condiment stash or cupboard.
This recipe can easily be varied to don whatever you have in your kitchen–hence the Stone Soup theory.
I showed my mother my meal and she said “God Bless you, that looks like canned dog food.” In truth, it does resemble cheap, canned dog food but it’s actually quite yummy.
Whether the weather is fine or icky, a quick meal is always nice. It is also very affordable. It’s especially nice when it can be done in less than 25 minutes, start to finish at home!
It’s super easy:
Put all the next items in a slightly deeper skillet:
1 tablespoon coconut oil
2 pieces of frozen tilapia fillets
1/2 tsp minced garlic
1 tablespoon dried dill
Salt and Pepper
2 tablespoons lemon juice (bottled is okay)
1 bag of frozen vegetable mix (I used the one that has broccoli, carrots, sugar snap peas and water chestnuts in it!)
Put the fish and oil on the bottom of the skillet and just dump everything else on top. Simmer for 15-20 minutes on medium-low heat until fish is cooked through and the vegetables are hot. Serve and Enjoy!
Side Tip: Jasmine tea, served hot, pairs very nicely with the meal.
My Travels 