Believe in the Magic Traci Diary

Recipes, Travels, and Stories

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  • Summer 2018 Accomplishments

    As Phineas and Ferb say,
    “There’s 104 days of summer vacation
    And school comes along just to end it
    So the annual problem for our generation
    Is finding a good way to spend it.”

    I don’t have 104 days off this summer.  I have about 70 days off this summer.  So, what do I want to accomplish during the summer of 2018?

    1. Finish decluttering my house – My aunt helped me reorganize my kitchen. I’ve also done the hall closet and am currently working on decluttering my bedroom.
    2. Take a class about Inclusion and the Special Education Student. I’ve already signed up for the class.  It’s a self-paced class and will help me with the way my career is going.  The focus is more on inclusion and less on pull out services for students who have been identified as having some sort of learning disability.
    3. Have my fourth EPIC adventure with Molly. She’s coming to town in 2 ½ weeks.  While she is here, we have many fun adventures planned.  (Click on the photo below for a link to the photos from one of the 2 adventures we had last year.)
      My Visit to Western New York
    4. Read at least 5 books if not 10 books.  I want to finish reading/ listening to all the Cleo Coyle’s Coffeehouse Mysteries series.
      Here are the books I have left to read/ listen.
      Espresso Shot
      Holiday Grind
      A Brew to Kill
      Dead Cold Brew       
    5. Watch all 13 seasons of Grey’s Anatomy. I just finished the third season.
    6. Getting a physical and other preventative care taken care of – Actually was done this week.
    7. Day trips around the area
      Peace Museum
      Boonshoft Museum
      Wegerzyn Metro Park
      Cox Arboretum
      Etc . . .
    8. Freezer Meals for the upcoming school year
    9. Focus on more writing for the blog
    10. Sleep – lots and lots of sleep

    It’s not as adventurous as last year’s summer.  This year’s summer vacation will be focusing more on making sure I’m prepared for next school year.  My last 2 school years have been tough.

    Have a magical day,
    Traci

  • Lincoln Park Blvd. Park

    Today after an appointment, I found myself at a new to me park.  I had never been to this park before and it was at that moment that I wished I had my DSL-R.  I found a few good photo ops at the park.

    These photos that I took while at the park were taken with my phone.

    Across the street from the park was an assistant living home for senior citizens.  One of the gentleman in the park had the cutest dog.  I overheard him say that the dog knew the whole park.  The dog even came up to me to ask for a quick pet.  Once I scratched his head, he ran back to his owner.

    Here are some photos from my quick 15-minute stop in this park.

    collage #1

    collage #2

    collage #5collage #4collage #3

    collage #6

    Have a magical day.
    Traci

  • My Kitchen Reorganization

    As I mentioned in my June 3 – Monday Menu Monday post, my aunt came into town.  While she was here, she helped me reorganize my kitchen.

    I did not take photos of my kitchen before she organized my pantry / kitchen.  So, these are only after shots.

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    Previously, there were two plastic 3 tier shelf.  We reduced it to one 3 tier metal shelf.  The other 3 tier shelf was located where the Sprites are located.  It made the pantry space be very tight.  The pantry is also our laundry room, so it was hard for us to get clothes in and out of the washer and dryer.

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    When we moved in, Hubby installed these shelves.  We made one the grains and broth shelf.  Another one is the pasta and other convenience shelf.  A third is the Thanksgiving/ holiday shelf.  The items on that shelf are only used during the holidays or for big family dinners.  Finally, one of shelves is for some of the bigger items and my bread machine.

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    On the left-hand side of the photo, you see a wooden piece.  That is our set of cabinets for all plastic ware and cleaning supplies.

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    This corner cabinet holds all my baking supplies and some of my smaller appliances.

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    We had a white cabinet located in this spot.  My mom decided to get us a new cabinet.  This is our breakfast/ snacky foods pantry.  The boys can quickly get them food when they are hungry.  Teenagers are ALWAYS hungry.

     

    We also cleaned out the fridge, freezer, and chest freezer.  The baking pan area was cleared out.

    I reorganized the coffee and tea cabinet, the former spice cabinet that is now the sauce cabinet, and the miscellaneous cabinet.

    The dish cabinet was freshened up.  Around Thanksgiving, I reorganized the dish cabinet.  It has pretty much stayed the same except for a few stray dishes.

    Above our cabinets is an area where we can store some of our memorabilia.  We pulled all the memorabilia down, washed them and the area, and decided which items we wanted to go back up above the cabinet.

    I must go through the cabinet with all the cups and mugs, decide what to do with our plastic ware, and get a 4-tier wire shelf for our bigger appliances that we use on a daily/ weekly basis.  We are also going to repaint the kitchen.

    Once all of that is done, we’ll be done reorganizing the kitchen.

    Have a magical day!
    Traci

     

  • Mom, What’s For Dinner? – Week of June 3, 2018

    It has been a hot minute since I have made a menu plan.  For a while, I was eating out way TOO much.  Like almost every day.

    The cost of eating out plus the unhealthiness of eating out was wearing down on us.

    My aunt came into town for a week.  While she was here, she wanted to help me reorganize my pantry and kitchen so that it was more functional.  Living in a small house means very little space for extra goodies.  It was easy for the kitchen and pantry to become cluttered which frustrated me.

    Now that the kitchen and pantry is reorganized, it is easier to make dinners.

    Because of my pantry and kitchen reorganization, I made a menu plan for this week.  Here is what I have planned to make for dinner:

     

    Menu Plan Monday - June 2.jpg

    I’ll have another post showing my new kitchen reorganization.

    Have a magical day,
    Traci

  • Sullivan’s Island – Day 9 Part 6

    After we were done visiting Fort Moultrie, we briefly explored Sullivan’s Island. I wish we would have spent more time exploring the island. I’ll have to put it on my to do list for the next time we visit Folly Beach.

    While we were there, we went to the Co-Op to get lunch. I got the strawberry pecan salad which the Wee One also loved.

    We also walked down the street to a pizzeria, homemade ice cream shop, and coffee shop. I got some delicious iced coffee while the Imaginative One got some mint ice cream. Yum for both of us.

    The coolest part of the island was the street signs. They were these white thick poles with the name of the streets engraved on the poles. (There is an example of these poles on the video.)

    Enjoy the video of our brief time on Sullivan’s Island.


    Join me next week for our last night on the beach!

    Have a magical day!
    Traci

  • Sundried Tomato Garlic Noodles – A pantry meal (Vegetarian)

    My aunt came into town and helped me rearrange my pantry. Once I knew what was in my pantry, it was easy to decide what to make for dinner.

    I had some Pasta Roni’s Butter and Garlic noodles, sundried tomatoes, black olives, chickpeas, and canned chicken in the pantry. What could I make for dinner?

    I cooked up one box of the butter and garlic noodles and added the drained chicken to the noodles.

    Once I cooked up the other box of the noodles, I placed half of it in the other bowl. With the other half, I added sundried tomatoes, black olives, and drained chickpeas. YUM! It sort of reminded me of my favorite dish at Piada.

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    Sundried Tomato Garlic Noodles

    • Servings: 4
    • Difficulty: very easy
    • Print

    Ingredients

    • 1 box of Pasta Roni, Butter and Garlic
    • ¼ c. sundried tomatoes
    • ¼ c. black olives or Kalamata olives
    • ¼ c. drained and rinsed chickpeas
    • 1 to 2 tsp. grated Parmesan cheese, optional


    Directions

    1. Make the Pasta Roni according to the directions on the box.
    2. Once the Pasta Roni is cooked, add the sundried tomatoes, olives, and chickpeas.
    3. Sprinkle Italian seasoning and Parmesan cheese.
    4. Enjoy!



    Happy eating,
    Traci

  • Fort Moultrie Part 2 – Day 9 Part 5

    Click here and here for more information about the tour of the fort.

    This video covers 1794 until the Revolutionary War era. We also walked around the park next to the fort. We were able to see Fort Sumter from the harbor which was cool.

    I hope you enjoy this video.


    Join me next week for a tour of Sullivan’s Island where Fort Moultrie is located.

    Have a magical day!
    Traci

  • Classic Coleslaw (V, GF)

    Here is a vegetarian side dish for your Memorial Day dinner.

    Here is what you need:
    • Coleslaw mix (14 oz.)
    • Mayo
    • Trader Joe’s seasoning salt or celery seed and dry mustard
    • Salt and pepper
    • Apple cider vinegar
    • Sugar

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    Classic Coleslaw

    • Servings: 6 to 8
    • Difficulty: easy
    • Print

    Ingredients

    • 14 oz. bag of coleslaw mix
    • 2 c. mayo
    • 1 to 2 tsp. seasoning salt or 1 tsp. of celery seed and 1 tsp. dry mustard
    • 2 Tbsp. apple cider vinegar
    • 2 Tbsp. sugar
    • Salt and pepper, to taste


    Directions

    1. In a large bowl, mix together the mayo, vinegar, sugar, and seasonings.
    2. Add the coleslaw mix to the mayo mixture.
    3. Stir until combined.
    4. Refrigerate for 4 hours before serving.
    5. Enjoy!



    I used coconut sugar instead of refined sugar in my dressing.

    Have a magical day,
    Traci

  • BBQ Tofu – A Vegetarian Memorial Day Recipe (GF, V, DF)

    As we are getting ready for Memorial Day, it is tough being a vegetarian when the holiday focuses on eating grilled meat. Or is it really that tough?

    Today I’m bringing you a quick and easy recipe for Barbecue Tofu. You can enjoy the tastes of barbecue while staying plant based. Win-Win.

    Here is what you need:
    • Pressed, firm tofu – Since I’m new to cooking tofu, here is the method of how to press tofu.
    • Extra Virgin Olive Oil or Avocado Oil
    • Salt and Pepper
    • Garlic Salt or Powder, Trader Joe’s Seasoning Salt, or Penzey’s Galena Street Rub
    • Your Favorite BBQ sauce

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    BBQ Tofu

    • Servings: 4
    • Difficulty: easy
    • Print

    Ingredients

    • Pressed, firm tofu
    • 1 Tbsp. Extra virgin olive oil or avocado oil
    • Salt and pepper, to taste
    • Garlic Salt or Powder, Trader Joe’s Seasoning Salt, or Penzey’s Galena Street Rub, to taste
    • ¼ c. bbq sauce


    Directions

    1. In a large skillet, heat the oil over medium heat.
    2. In the meantime, cut the tofu into 32 rectangles.
    3. Gently add the tofu to the skillet. Sprinkle with salt, pepper, and other spice blend.
    4. Allow the tofu to cook for 5 minutes. Flip.
    5. Sprinkle the other side with the spices. Cook for additional 3 to 5 minutes.
    6. Remove from the skillet. Place in a bowl. Pour the bbq sauce over the tofu. Stir until all the tofu is covered with sauce.
    7. Enjoy!



    My favorite BBQ sauce is Carolina Gold. Yum!

    Have a bemagical day,
    Traci

  • Fort Moultrie Tour Part 1 – Day 9 Part 4

    The rain stopped while we were in the museum. So, although it was wet outside, we were able to enjoy checking out the fort.

    The fort tour begins with the World War II era and continues onto the Revolutionary War era. Today’s video only covers until 1794.

    Click here and here for more information about the tour of the fort.

    We enjoyed walking where the cannons were located. Since they were higher than the rest of the fort, the views from the cannons was remarkable. I also loved the fact the cannons had wheels and were able to be moved around easily.

    I hope you enjoy this video.


    Join me next week for the remainder of the tour of Fort Moultrie and the park next to the fort.

    Have a magical day!
    Traci