I use two computers when working on this blog. One is used to write and catalog my recipes and the other is for writing the actual posts and camera work. They were both held hostage (sort of) by the new operating system we thought was going to be just wonderful. Wonderful? NOT! My exceptionally diligent husband tried his best to get everything set up, but it just didn’t happen. It seems the new operating system doesn’t work with a lot of existing programs and applications. We finally gave up and Michael took my computers back to the previous system. I don’t know what I would do if I didn’t have my own tech guy.

Needless to say, both of us got pretty frustrated, so what better to do than cook? Peach Cobbler Bars appeared out of nowhere.
I’m having so much fun with my new little individual pie pans. I can bake up smaller portions of many recipes and freeze the rest for later, rather than making the whole family sized dish, part of which often goes to waste. Two Chicken Pot Pies in Buttermilk Pie Crusts were just the right size.

For dessert I borrowed a recipe from Ree Drummond, the Pioneer Woman on the Food Network. Her recipe for Blueberry Nectarine Crisp is easy and made use of more of those peaches in place of the nectarines.
Not all the recipes I dream up turn out right on the first try.  Case in point, Chicken Divan over Porcinini Rice. It wasn’t too hard to analyze what was wrong; the broccoli was over cooked and the sharp cheddar cheese clashed in flavor with the sauce. To correct the problems I’m making some changes both in the baking process and the type of cheese. I think venting the foil so the broccoli doesn’t continue to steam may correct that issue. The dish still does need the foil to prevent early browning. Starting with warmer ingredients to reduce the oven time should help, as well. The more neutral flavor of Monterey Jack cheese might be better. I’ve posted the revised version of this recipe and plan to test it again soon. If any of you would like, try it yourself and give me your opinion. You can email me at lizziesmom@mediacombb.net.

A more successful new recipe was Italian Sausage Stuffed Mushrooms with Quinoa. This one nailed it, or at least in my own opinion. I’m not very well versed in the use of quinoa, but I’m learning. I wanted to try using the quinoa in place of bread crumbs or rice to up the nutritional value and reduce the white carbs. Michael is still pretty skeptical when it comes to quinoa, but he didn’t object at all.
I guess you win some and you lose some. Be thankful for what life gives you.