We took the truck for a much needed bath. Funny thing about camping... Then we went to pick up the girl! YAY! She was happy to see us! Dad's house isn't so great for her bad hip. He has lots of stairs. :( BUT she was happy spending time with Grandma and Grandpa, but was still happy to see us, too. LOL They enjoy having her for a visit. BUT like any good "grandchild" it's always a relief to hand them back to the rightful parents.
We went grocery shopping....WITHOUT a list. *GASP* I KNOW! It was interesting...and will be even more so when we cook dinner this week. I didn't write down what we said we were going to make. Bad Kitchen Hoor! I know. At least Tuesday's are a staple; Caesar Salad. This time with shrimp.
I think there's some sort of stew in the making? Then there's Greek style chops with couscous and cucumber onion salad? Um...Saturday may be Osso Bucco type something with the short ribs I have in the freezer. Just not quite sure yet. It was weird. Not shopping with a list. I don't even pack without a list. You'd think the obvious underwear and socks are a given, right? Yeah. No. I forget them sometimes. *snort*
OH so! We were away hiking this weekend. But I think I told y'all that. Anyway, here's a few pics:
Our tent. I still think we need a lighter one for backpacking. We'll see.
This sign cracked me up! It was in the visitor's center.
Sunset by the dam.
This is the tallest waterfall at 94 feet named Ganoga.
We got home Sunday, and attempted to run one of the many loads of laundry we have to do. No go. Stupid thing doesn't work. We have essentially a week and half worth of laundry to do. Seriously? I thought this was a RENOVATED apartment!! Oh yeah. It gets worse.
We report that it's not working and maintenance determined that the water was just not turned on. YAY! No? CRAP! Ran one load. Puddle. SERIOUSLY? You're kidding right? RENOVATED MY ARSE! It's look purdy but don't nothing work in it!!
Sockets are upside down. Sockets don't work. Sockets don't hold plugs. Sockets that DID work don't now that they "fixed" some sockets. Dryer doesn't work! S.E.R.I.O.U.S.L.Y?? WTF?? RENOVATED BY WHOM?? Because they most assuredly DID NOT check to make sure stuff was working before they handed over our keys. Not to mention the crapty balcony door is just FILTHY! They didn't even sweep the floors or wipe out the cabinets.
So, we slaved cleaning the apartment we left (and they STILL want to charge us $75 for the carpet they're going to RIP OUT cause they're going to "renovate" the one we WERE living in) to have to clean this new one we're in.
AND after all this, come to find out that the rent we paid on April 30th apparently wasn't the ENTIRE balance and they claim we have late charges and owe an additional $400. FOR WHAT?? Rent is due by 1st. The latest the 3rd. It's not OUR fault if all the charges aren't in the system when we paid it. There's no disclaimer that says you can't pay it early. We paid what their online payment system prompted us to pay. Essentially they're penalizing us for paying early. How does that make sense?
Sorry for the rant...I'm a bit peeved at this lemon apartment and shitty service we're getting now. I mean, I thought that's what the non-refundable pet deposit was supposed to handle? Any additional wear and tear on the carpet? And we've been there 3 years.... GAH!
Needless to say, it was not a relaxing day in the AKH household Sunday.
BUT I did get in there to make a yummy meatloaf recipe.
Preheat oven to 350 F. Soak the tomatoes in the boiling water for 20 minutes or until soft. Drain and allow to cool.
Stack the basil leaves then roll them together. Thinly slice the basil.
This is a chiffonade of basil.
Place the basil in a medium mixing bowl. Grate the onion and garlic clove and add to the bowl with the turkey.
Coarsely chop the tomatoes and add to turkey mixture.
Mix until well combined.
Top with remaining portion of turkey and press to seal the edges. Remove and place in a roasting pan with a rack coated with cooking spray.
Combine tomato sauce, paste and garlic salt in a small bowl. Baste the mini loaves with the sauce mixture and top with 1 tablespoon of Parmesan cheese.
Bake at 350 F for 45 to 55 minutes or until a meat thermometer inserted in the center reaches 165 to 170 F. This leaves plenty of time to chop up a nice salad to have with the mini loaves.
When the meatloaves are cooked through but still moist, remove from heat and allow to cool 5 minutes before serving.
As some of you may know, I almost always take left overs to work for lunch. Well, when I reheated these gems in the microwave, L follow the delicious aroma to my office and promptly requested the recipe. So, beware. These will draw attention if you take them to work and have the recipe handy to hand out.
Sun-Dried Tomato and Basil Mini Meatloaves
Yield: 6
Ingredients
- 3 c water, boiling
- 1/2 c sun-dried tomatoes
- 1/4 c basil, thinly sliced
- 2 T onion, grated
- 1 clove garlic, grated
- 1 t garlic salt
- 1 1/2 lb ground turkey
- 6 oz mozzarella cheese (string cheese)
- 1/3 c tomato sauce
- 2 t tomato paste
- 1/2 t garlic salt
- 6 T Parmesan cheese, grated
- Preheat oven to 350 F.
- Soak the tomatoes in the boiling water for 20 minutes or until soft. Drain and allow to cool.
- Thinly slice the basil and place in a medium mixing bowl.
- Grate onion and garlic and add to the basil.
- Add the garlic salt and turkey.
- Coarsely chop the reconstituted tomatoes and add to turkey. Mix until combined.
- Divide into six equal portions.
- Chop each log of string cheese into six, bite-sized pieces. Set aside.
- Place half of one portion in the bottom of a small ramekin. Add one piece of cheese on top of the turkey mixture. Top with remaining portion of turkey and press until edges are sealed. Remove from ramekin and place in a roasting pan with a rack coated with cooking spray.
- Continue this process with remaining five portions of turkey mixture.
- Combine tomato sauce, paste and garlic salt in a small mixing bowl. Baste each meatloaf with the sauce mixture.
- Top each mini loaf with 1 tablespoon of Parmesan cheese.
- Bake at 350 F for 45-55 minutes or until a thermometer inserted in the center registers 165 to 170 F. Allow to cool 5 minutes before serving.
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