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Weather Update & Pesto-Parmesan Breadsticks

For those that may be wondering about all the bad weather we’ve been having here in Texas – let me say, we made it through without too much damage – and it could have been a lot worse believe me.

Although if you would have asked me about that yesterday,  you probably would have gotten a different answer.  Our bad weather started shortly after 4pm and lasted all the way to midnight – coming in waves of strong wind, heavy rain and lots of hail. At one point, the rain and hail were so dense we couldn’t see the fence in the front yard and that’s not far at all  (maybe 20 feet) and the front porch looked like it was carpeted in white marbles.  That whole scene was totally eerie with the wind blowing the rain and hail around – so much so I felt like we’d  been engulfed in a white cloud or worse yet – a Stephen King novel.

I have to say – for me – the scariest part was when I was heading into the kitchen and the pressure in my ears changed…significantly.   Enough that it stopped me in my tracks.   I’ve not been in an actual tornado but I’ve heard people talk about the pressure changes – I just knew we were about to have a tornado hit in the house in the next few seconds.   Thankfully, we didn’t. And, believe it or not, we didn’t even loose our power – now that is amazing!

We’re pretty much back to normal today. David did have to do some repair on the sky lights in the garage. They had little round holes from the hail; and some of the plants and seedlings in my garden took a  beating so I’ll have to do some re-planting … maybe.  Otherwise everything else is OK.

Last Auction?

Went to what we think will be Johnny’s last auction in Reagan this past weekend. It was good to see everyone and – of course – who can go to an auction without buying something?   Didn’t buy much, but couldn’t resist a box of c1940’s Family Circle magazines. I enjoy thumbing through old magazines looking at the vintage ads and reading some of the old recipes and ‘home remedies’.

Hadn’t really noticed until going through this last batch of magazines just got how much recipes and photography have changed over the years. From the looks of the pictures – especially the food ones – not a lot of care was taken in how the food was presented.   And I would also have to say that stuffed olives and pimento were really big in the 40’s. In the magazines I went through, they were both used to garnish everything from vegetables to cake. That’s right – cake.

One such recipe was for a nut cake frosted  with cream cheese  (no butter, no powdered sugar, no vanilla – just cream cheese)  and then decorated with slices of  stuffed olives.  Another ‘strange’ recipe was for a  lime ice box pie made with lime and avocado.  David’s favorite ‘old-time recipe’ was shredded cabbage cooked in a milk sop! Can’t imagine fixing any of these.

Quick & Easy Breadsticks

Guess the difference really popped out because I’d just received my 2011 copy of  Taste of Home Annual Recipes – my kind of book.

It’s full of great recipes from cooks all over the country. Haven’t had a chance to look at it other than flip through a few pages. One recipe that caught my eye was for Pesto Breadsticks made from store bought dough. They looked good and  like they’d go with spaghetti, soup or salad.  I’ve placed the recipe below.


  • 1 tube (11 oz.) refrigerated bread stick dough
  • 2 tablespoons prepared pesto (see recipe below)
  • 1/4 teaspoon garlic-pepper
  • 1 tablespoon melted butter
  • 2 tablespoons shredded Parmesan cheese


  1. Unroll and separate the dough placing it on an ungreased baking sheet
  2. Combine pesto, garlic-pepper then brush over bread stick dough
  3. Twist each bread stick 3 times
  4. Brush with melted butter and sprinkle with Parmesan cheese
  5. Bake at 375 degrees for 10-13 minutes or until golden brown
  6. Enjoy!


* Here’s a quick recipe if you want to try making your own pesto at home:

You’ll need 2-1/2 oz fresh basil, 1/2 cup pine nuts, 1/2 cup olive oil, 1/3 cup grated Parmesan cheese, 2 cloves garlic (more if you want a stronger flavor), salt and black pepper (both to taste) Combine nuts and garlic together in a food processor and pulse to break them down before adding other ingredients. Add in remaining ingredients and pulse to desired consistency. (Note: Get a more aromatic flavor by lightly toasting the pine nuts in a dry skillet before using them in the recipe; or try replacing the pine nuts with walnuts.)

PS –  If you’ve ever wanted to put together your own cellophane gift basket, I’ve  put up a post on Perfect Jerky  about what you’ll need and how to put the basket together.   


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