One of the things I look forward to most about Vince’s retirement in a few years is breakfast! There are some things I don’t look forward to but . . I’ll be so happy to have leisurely, later breakfasts. Even the dogs get excited about breakfast around here.



Even though I sometimes feel like a short order cook, breakfast is still my favorite meal. Everyone wants something different – the dogs always get scrambled eggs and on this morning, there were four for them because two were small eggs from new layers. The back left bowl is Vince’s . . he gets salt and pepper. My eggs get Slap Ya Mama.



And then my eggs usually get sauteed onions and jalapeno peppers. Vince doesn’t like that in his eggs and I think that’s so weird. Why eat plain eggs when you can add onions and peppers?

I love having breakfast about 9:30 and then having another meal about 2:30 p.m., then just having fruit or a small snack around 6 or 7. For now, that schedule only happens on weekends but it won’t be long til Vince retires and then, that will be how we eat every day . . if I have my way.

My Books

As many of you have probably heard, AQS will no longer print quilt books. Apparently once the inventory they have is gone, there will be no more. 

If anyone is interested in any of my books, I suggest you order them very soon. I believe Nine Patch Extravaganza is already unavailable except by buying used, at least on Amazon.  Weekend Quilts is a book of patterns with instructions written to be done in hourly increments, like when we were doing Quilt for an Hour on the blog.

60 Pieced Borders is a great border resource, if I do say so myself. It has formulas and tips on making a pieced border fit any quilt and I think it’s a good book to have on hand.

If you’re interested in any of them, I am no longer selling them but if you click on the “My Books” tab above, it will take you to a page with Amazon links. In a few weeks, I will take down the “My Books” tab as they will soon become unavailable.

Thanks to all who have purchased my books through the years and supported me.

Hamburger Steak

Lowly ground beef! Remember when it used to be very inexpensive and was a great food item when the budget was tight? With the alpha gal allergy, I can only eat 96/4, and even then, I try to cook as much fat as possible out of it and drain it away. I’m lucky . . there are people with the allergy who can eat no meat at all and I’m pretty good so long as I avoid excess fat. The main drawback for me is that I cannot eat those good, greasy hamburgers from the old fashioned burger establishments (like Cotton’s in Lake Charles and White Grill in Nevada, MO).

Anyway, hamburger steak with gravy is one of my favorite meals, and as Vince says . . I have lots of favorite meals!  🙂

The other day I was in the store, and even though not looking for meat, I always look at their mark down section and there was a package of 96/4 ground meat so I grabbed it and all the way home, I was thinking . . hamburger steak with gravy.

Hamburger Steak

Hamburger Steak

We had it with rice, okra and Red Hot Cinnamon pickles.

For my gravy, I cook down onions, peppers (bell and jalapeno), then add sliced mushrooms. My gravy is cheater’s gravy – I use 2 packs of brown gravy mix and add just a splash of red wine. Oh, it is so good! I could eat rice and gravy with every meal.

Here’s my recipe for the best ever hamburger steaks with gravy. (And if you double the recipe, you can have enough to freeze at least one, maybe two more meals!)

Hamburger Steak with Gravy
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  1. 1 to 1-1/2 pounds lean ground beef
  2. 2 medium onions (don't chop yet)
  3. 2 tsp. chopped garlic
  4. 1 bell pepper, chopped
  5. 1 or 2 jalapeno peppers, seeded and chopped
  6. Lawry's salt (however much you like)
  7. Black pepper (however much you like)
  8. 8 oz. pack of mushrooms, sliced
  9. 2 packs brown gravy mix
  10. 2 cups water
  11. 1/4 cup red wine (can be sweet or dry)
  12. Oil for browning
  1. Place the ground meat, salt and pepper in a large bowl.
  2. Using a fine grater, grate about half of one onion and add to the meat, along with the chopped garlic.
  3. Chop the remainder of that onion, along with the second onion bell pepper and jalapeno peppers for the gravy. Set them aside.
  4. Mix the ground meat, seasonings, onion and garlic. Shape into patties (I like smaller, flatter patties) and brown in a small amount of oil in a heavy skillet. They do not have to be completely cooked . . they're going to simmer in the gravy.
  5. Once browned, remove from skillet and drain on paper towels.
  6. Drain any excess oil from the skillet, leaving just a few tablespoons for cooking the vegetables.
  7. Add the peppers and onion to the skillet and cook til the onions are well caramelized, stirring, being careful not to scorch any of them.
  8. Once the onions are done, add the mushrooms and cook til they're done
  9. In a small bowl, mix the water and brown gravy packets according to the directions on the packets.
  10. Pour the gravy over the onions and let simmer til gravy begins to thicken.
  11. Add the beef patties and continue to simmer til done. Add more water if gravy becomes too thick.
  12. Just a few minutes before serving, pour in 1/4 cup of red wine, stir and let simmer for a few minutes.
  13. Serve over rice or mashed potatoes!
Patchwork Times by Judy Laquidara