tag:blogger.com,1999:blog-17384623718838477962024-03-13T22:39:01.779-07:00Roof and FloorThe sum of our being, our roof is the shelter over our head, protecting us. Our floor is the foundation upon which we stand, giving us sure footing in all circumstance.Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-1738462371883847796.post-19039329552750313302017-03-13T17:24:00.001-07:002017-03-13T17:33:47.765-07:00Hello from very wet Seattle…<div class="MsoNormal">
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I have not posted anything to my blog in about four years,
but I’m ready to make a fresh start.
Previously, this was all about food and the comforts of home and garden,
as the roof of shelter over our heads, and the foundation of a floor beneath
our feet. And I will still share
thoughts on these essential elements of life, but there is a whole world beyond
my window that cries for attention and expression.</div>
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On this wet, mid-March day, my thoughts have drifted back to
a sunny late summer memory of a glorious trip through France last year. This image of the water lily garden at
Giverny, just outside of Paris, reminds me that my favorite painter of all
time, the master of Impressionism, Claude Monet, is still my lodestar of
artistic guidance.</div>
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As his eyesight failed him, his passion to express what he
saw was not diminished, but rather intensified through his later work. As my eyesight begins to cheat me of all I
used to love to do and am no longer able to because I’ve lost that very fine
precision, I am turning to other passions.
I may not be able to read so well anymore, but I can still write. I may not be able to sew as I used to, but
fashion is irrelevant anyway. I can
still work in the garden, prepare a fine meal, and yes, I can still paint.</div>
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We will be taking a road trip with our precious border
collie, Trace, in late April. We will be
following the coast all the way down to Southern California, and will even
visit the desert of Anza Borrego. With
all the rain that California has weathered through this season, we are
expecting the hills to be splashed with riotous color of exuberant wildflowers
finally able to quench a six year long drought of thirst.</div>
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I will have my journal, my sketch book and my camera, ready
to drink in the glory of spring…</div>
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Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com1tag:blogger.com,1999:blog-1738462371883847796.post-49456427851388544902013-01-25T10:53:00.000-08:002013-01-25T10:53:52.700-08:00Sunday Breakfast at Betty's<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Like most families, we always have a special breakfast on Sunday morning, to set it apart from the hum drum of every other day.<span style="mso-spacerun: yes;"> </span>It usually includes bacon and maple syrup in some combination with other menu choices.<span style="mso-spacerun: yes;"> </span>Betty is often here for the weekend so we love to do a bit of a B & B special for her.<span style="mso-spacerun: yes;"> </span>This past Sunday, we were at her house for breakfast.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">She wanted to make her special French toast for us, but she had used the last of the loaf of cinnamon raison bread that I had made for her.<span style="mso-spacerun: yes;"> </span>Could I please make another one and bring it for her?<span style="mso-spacerun: yes;"> </span>No problem; except I was out of raisons.<span style="mso-spacerun: yes;"> </span>I substituted dried cranberries and added a small handful of chopped walnuts, just for a little added interest.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">These loaves are always somewhat dense because of all the stuff that’s in them, so they work really well for French toast.<span style="mso-spacerun: yes;"> </span>Betty soaked the thick slices in the egg mixture, and then placed them in her nicely buttered pan.<span style="mso-spacerun: yes;"> </span>When she flipped them over, I suggested she might sprinkle them with a little cinnamon sugar and a little pat of butter.<span style="mso-spacerun: yes;"> </span>Better yet, she melted the butter and cinnamon sugar in a bowl in the microwave, and then brushed the toasts with the sauce.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Scrambled eggs, bacon, and French toast drizzled with a little ginger syrup.<span style="mso-spacerun: yes;"> </span>Yum!<o:p></o:p></span></div>
Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com3tag:blogger.com,1999:blog-1738462371883847796.post-9829447919244175932013-01-05T11:39:00.000-08:002013-01-05T11:39:34.315-08:00Balsamic Vinegar Reductions<div class="MsoNormal" style="margin: 0in 0in 10pt;">
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Two years ago, I received as a gift, a lovely bottle of white balsamic vinegar that was slightly sweet in its softness, yet still with the unmistakable character of vinegar.<span style="mso-spacerun: yes;"> </span>Hardly a vinegar, truly.<span style="mso-spacerun: yes;"> </span>Perfectly clear light gold in its elegant bottle, when poured it was almost a very thin syrup.<span style="mso-spacerun: yes;"> </span>Checking the label, the ingredient simply stated: Must of white grapes from Modena.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">I know this little bottle was very expensive, so it lasted me a year, until my son gave me another one.<span style="mso-spacerun: yes;"> </span>Now the second bottle is almost gone.<span style="mso-spacerun: yes;"> </span>Off and on over these past two years, I’ve tried to replicate its soft sweetness by adding a touch of sugar to other white balsamics.<span style="mso-spacerun: yes;"> </span>Not at all the same thing.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">I guess I’m a little slow that it took me so long to finally put two and two together to come up with the obvious answer.<span style="mso-spacerun: yes;"> </span>A reduction.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">When making jam, for instance, the sweetness and essence come from boiling away the water content in the fruit.<span style="mso-spacerun: yes;"> </span>When making a wine or port reduction, at least half the water content is simmered off to make the intense syrup that still maintains the character of the wine or port, but with none of the alcohol and all of the sugar.<span style="mso-spacerun: yes;"> </span>The same method is used in making a balsamic glaze.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Of course, the trick in all of this is how much the fruit, wine, port, vinegar needs to reduce to have the desired result.<span style="mso-spacerun: yes;"> </span>When my sister Betty and I went on a cruise to Alaska, we had the memorable experience of one evening at the Chef’s table.<span style="mso-spacerun: yes;"> </span>He explained that the thick, burgundy-hued syrup that he drizzled artfully over Crostinis and melted Brie came from a full bottle of port: 750ml slowly reduced to one cup.<span style="mso-spacerun: yes;"> </span>Since there are a little over three <span style="mso-spacerun: yes;"> </span>eight ounce cups in such a bottle, he had to reduce his port by at least two thirds.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">I started by making a balsamic glaze.<span style="mso-spacerun: yes;"> </span>I simmered two cups of Kirkland brand balsamic vinegar (from Costco) and reduced it to one cup.<span style="mso-spacerun: yes;"> </span>That seemed about right except it resulted in a syrup that was almost too thick, so I added in a little more vinegar.<span style="mso-spacerun: yes;"> </span>Next time, I will let it reduce from three cups to two and check it then.</span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Now came the true test.<span style="mso-spacerun: yes;"> </span>I poured a full 16.9oz. bottle of Trader Joe’s white balsamic vinegar (somewhat tart all on its own) into a saucepan, and reduced it to 10ozs.<span style="mso-spacerun: yes;"> </span>Still a little too sharp, so I simmered a few minutes longer to 8ozs.<span style="mso-spacerun: yes;"> </span>I set the timer on this so that I could watch it more carefully (I tend to forget how long something’s been cooking away).<span style="mso-spacerun: yes;"> </span>The whole process took about a half hour.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">Now came a taste test.<span style="mso-spacerun: yes;"> </span>I broke off a little bread and set out little dishes of about a teaspoon of each of the reductions: the balsamic glaze, the amazing white balsamic from Modena, and my effort to duplicate it.<span style="mso-spacerun: yes;"> </span>Joe would have to be my taste tester.</span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">As I suspected (because he really has a sweet tooth), his favorite was the reduction made from the Kirkland brand of balsamic vinegar.<span style="mso-spacerun: yes;"> </span>His next choice, of course, was the true white balsamic, though he did say that my effort to duplicate was close.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 115%;">This effort has inspired me to try other flavors and to move beyond my basic herb infused garlic olive oil.<span style="mso-spacerun: yes;"> </span>Delicacy has never been my forte in the kitchen, but I’m determined to explore more subtleties of taste.<span style="mso-spacerun: yes;"> </span>For example:<span style="mso-spacerun: yes;"> </span>Why not try something with an essence of Meyer lemon, since they are in season right now? <o:p></o:p></span></div>
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Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com0tag:blogger.com,1999:blog-1738462371883847796.post-26633165633381470202012-12-29T10:30:00.001-08:002012-12-29T10:30:46.645-08:00Christmas Fleece<div class="separator" style="clear: both; text-align: center;">
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<em>Embroidered Throws</em></div>
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The fleece was on sale, so I bought a yard of each color. I thought I'd be able to make fleece tops, but a yard wasn't quite enough, so I just made throws, serged the edges, and did a little embroidery on each. The little cat is for our new grandson, due to enter this awesome world in the beginning of January. Our first grandson, after five granddaughters. </div>
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<em>Embroidered Fleece Tops</em></div>
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I went back to the fabric store and bought a little more fleece, enough to make two tops for our two older granddaughters. I made a pattern a long time ago and have used it again and again. With my serger, these only take about a half hour to make. The embroidery is done by my machine, which stitches away while I do something else. I only have to be mindful to change the colors of the threads. I guess it's a little like having a stand mixer that kneads the dough for bread while I do something else!</div>
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<em>Our Christmas Table</em></div>
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We had a lovely Christmas, with not quite as big a group as we generally have. I like that because it's possible to engage in more conversation. And since our house is kind of small, we don't feel quite so crowded. Even so, as I look at this image, the table seems to stretch on for miles!</div>
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I'm looking forward to a productive and blessed new year. </div>
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And I can't wait to hold my new grandson in my arms!</div>
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Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com0tag:blogger.com,1999:blog-1738462371883847796.post-18237921704130954292012-12-06T11:33:00.001-08:002012-12-06T11:33:47.016-08:00"Tis the Season<div style="text-align: center;">
My sister and I were experimenting with our iPhones at dinner the other night. The light was low because Joe really likes the atmospherics, though I like to see the dinner I've carefully prepared! Betty has the new iPhone5 and I have the 4S. So we wanted to see the difference in quality of pictures. Not much, it turns out.</div>
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<em>Christmas Cactue in bloom</em></div>
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I like this image and put it on my phone as the wallpaper. Then I tried cropping it and putting it here as the banner image for the header.</div>
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Hours later and with no success in the process, I called Kimmie for help. I sent her the raw image as an email and in minutes she had it cropped and sized appropriately. </div>
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We still don't know what I did wrong, but she said next time I want to change my banner image, I should just call her.</div>
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<em>Blown Egg painted by Kimmie </em></div>
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Over the years we've gotten together to make tree ornaments. This is one that Kimmie made a long time ago. Maybe even before she was married. It's one of my favorites.</div>
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I made this about 20 years ago, I think.</div>
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Decorated with leftover scraps from a wedding dress I made for a client.</div>
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My father taught me how to blow eggs many years ago. He was so good at it he could blow out the contents with only a small pin hole at either end. I'm not so good. </div>
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With sharp scissors, I pierce each end of the egg, carefully turning the blade to create a slightly larger hole to make it easier to blow into, and blow out the contents.</div>
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It's easy to mod podge tissue paper over the egg and cover the holes, then decorate it; it stays quite strong that way </div>
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With a long needle (I use a beading needle), it's possible to pass a thin wire through the egg so that it can be hooked onto the tree.</div>
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Maybe I'll make more eggs this year...</div>
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Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com4tag:blogger.com,1999:blog-1738462371883847796.post-3295153348556091862012-12-02T12:13:00.000-08:002012-12-02T12:13:46.327-08:00Luscious Soaps<div class="separator" style="clear: both; text-align: center;">
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I've been tinkering with fragrances for these soaps I've been making.</div>
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The latest is a combination of geranium, frankincense, and grapefruit, with a smidgen of lavander to soften the intensity a bit.</div>
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Putting my nose to the test.</div>
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I'm selling them for $6.00 on Etsy, or three for $15.00, with a break on the shipping. </div>
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I have a bit of a factory going in the guest room, where I put the soaps to cure.</div>
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When Mary walked in (she was trying on a dress she wanted me to hem up), she ordered nine soaps on the spot. They'll be ready for her to pick up in about two weeks, in time for Christmas.</div>
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When the soap is poured (spooned) into the mold, it's the consitency of soft whipped cream; so it has little puffy mounds.</div>
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I Polish the soap with a soft cloth, to smooth out some rough edges.</div>
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This is a batch of lavender, frankincense and ginger scented soaps that is ready to go. Ten of these will be delivered to my sister's English friend, who adores this soap and will be giving it to her friends as stocking stuffers.</div>
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Tomorrow, I'll start a new batch, with a more manly combination of scents. This time I'll combine eucalyptus, lemon, ginger and bergamot. I woul have used cardamom, but the essential oil is $59.00 an ounce!</div>
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These soaps are so soft on the skin and lather up really well. I've refined a recipe that includes olive oil, palm oil, coconut oil, and 20% shea butter. Very nourishing...</div>
Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com4tag:blogger.com,1999:blog-1738462371883847796.post-9194189331782243372012-11-10T15:11:00.000-08:002012-11-10T15:11:37.397-08:00The Pooch Pouch<div class="separator" style="clear: both; text-align: center;">
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<em>The Pooch Pouch with Frisbee, Chucker and Tennis Balls</em></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 150%;">We have a young border collie.<span style="mso-spacerun: yes;"> </span>This sentence pretty well defines the activities of our days.<span style="mso-spacerun: yes;"> </span>Trace is very smart, very focused, and needs a lot of exercise.<span style="mso-spacerun: yes;"> </span>Or, as anyone who owns a working dog knows, he needs a job.<span style="mso-spacerun: yes;"> </span>All the time.<span style="mso-spacerun: yes;"> </span>We are fortunate to live near a very good off-leash dog park where we can take him to run, to fetch, to retrieve, even to swim.<span style="mso-spacerun: yes;"> </span>He makes me think of a football player as he dodges other dogs, weaving in and out, in order to catch the ball with a graceful leap in the air.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 150%;">Joe used to carry the balls in a plastic poop bag which he secured to the loop of his jeans.<span style="mso-spacerun: yes;"> </span>He got very frustrated when the bag tore or snarled.<span style="mso-spacerun: yes;"> </span>“Can’t you make something for me that will work better than this?” he said in exasperation.<span style="mso-spacerun: yes;"> </span>So I thought about it and came up with what we are calling the Pooch Pouch.</span></div>
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<em>Large enough to hold all necessary play toys, small enough to hang from your belt loops</em>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 150%;">Even if you don’t have a dog, but love to garden, for instance, this is a pretty useful piece of equipment.</span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 150%;"><o:p><em>Jean top cut in half before being sewn together differently</em></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 150%;">I took a pair of Joe’s old jeans, worn out at the knees, and cut the top part in half, then sewed the two halves together so that the front now has the rear pocket of the jeans, and the back is now the front pocket of the jeans.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 150%;"><span style="mso-spacerun: yes;"><em>Pooch Pouch with all its toys and Spring Clips ready to attach to your jeans</em></span></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 150%;"><span style="mso-spacerun: yes;"></span>Frisbee, balls, toys, towel, go inside the sewn together halves.<span style="mso-spacerun: yes;"> </span>Treats or poop bags can go in the rear pocket (now the front).<span style="mso-spacerun: yes;"> </span></span></div>
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<em>Front pocket with phone and car keys. Side loop holds the Chucker</em></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 150%;"><span style="mso-spacerun: yes;"></span>The front pocket of the jeans can hold car keys, cell phone, protected from falling out by being snug against your hip.<span style="mso-spacerun: yes;"> </span>Two spring links are attached to the pouch loops, and then attached to the jeans.<span style="mso-spacerun: yes;"> </span>I used some of the rest of the cut up jean to make a loop for the Chucker.</span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 150%;">Repurposed and recycled, Joe's old gardening jeans are newly useful.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 150%;">Joe loves his new pouch so much he was able to sell one to a dog walker at the park.<span style="mso-spacerun: yes;"> </span>So now, I’ve made a bunch of them, cutting up old jeans I bought at Goodwill.<span style="mso-spacerun: yes;"> </span>I keep them in the car when we go to the park so that maybe I can sell one to another dog walker!<o:p></o:p></span></div>
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Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com1tag:blogger.com,1999:blog-1738462371883847796.post-84584400559697326932012-11-07T12:44:00.000-08:002012-11-07T12:44:07.070-08:00Sourdough French Bread<div class="separator" style="clear: both; text-align: center;">
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<em>Sourdough French Bread, right out of the oven</em></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Perhaps the trickiest thing I’ve tried to do over this past year has been to finally succeed at making a good sourdough loaf of bread.<span style="mso-spacerun: yes;"> </span>For me it’s almost been an obsession.<span style="mso-spacerun: yes;"> </span>Since the days of living in California, especially near San Francisco, I have sought that elusive sweetly sour tang of a good artisan sourdough.<span style="mso-spacerun: yes;"> </span>Yes, I know, it’s always deliciously served in a good restaurant: still warm, crunchy in the crust and chewy in the crumb.<span style="mso-spacerun: yes;"> </span>Even better when it has a lot of holes, as in a Ciabatta, Joe’s very favorite kind of bread.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">What follows is the step by step process that has finally led to a pretty good sourdough bread, with every successive loaf getting better and better as the starter continues to develop.<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">To make the starter:<o:p></o:p></span></b></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 cup warm water<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 cup bread flour (high gluten)<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 teaspoon active dry yeast<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Mix all ingredients in a large glass jar with a wooden spoon until well blended. A one quart mason jar works well.<span style="mso-spacerun: yes;"> </span>Put loosely closed jar in the oven with the light on for gentle warmth.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">After 24 hours, open the jar.<span style="mso-spacerun: yes;"> </span>It should be bubbly at the top (if it looks pink or has a bad smell, throw it out and start over again).<span style="mso-spacerun: yes;"> </span>Stir to mix.<span style="mso-spacerun: yes;"> </span>Remove one cup and throw it out.<span style="mso-spacerun: yes;"> </span>Add one cup warm water and one cup flour back into the jar and mix well.<span style="mso-spacerun: yes;"> </span>Cover again and put back in oven with light on.<span style="mso-spacerun: yes;"> </span>If you need to use the oven in the meantime, keep the jar of developing starter in a warm place.<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Repeat this process for four more days.<span style="mso-spacerun: yes;"> </span>By the end of five days, the starter should have a slightly sour smell and may even smell a little like paint (strange to say), or beer.<span style="mso-spacerun: yes;"> </span>Each time you open the lid to “feed” your starter it should be a little bubbly.<span style="mso-spacerun: yes;"> </span>The consistency should be like pancake batter. <span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">By this time, your starter is ready to use.<span style="mso-spacerun: yes;"> </span>For every cup of starter used, refresh your starter with one cup warm water and one cup flour.<span style="mso-spacerun: yes;"> </span>Every once in a while you can give it a boost with a pinch of sugar and a pinch of yeast.<span style="mso-spacerun: yes;"> </span>When not using, starter should be refrigerated.<span style="mso-spacerun: yes;"> </span>It will develop a clear to light brown liquid at the top.<span style="mso-spacerun: yes;"> </span>This is the alcohol from the fermentation process.<span style="mso-spacerun: yes;"> </span>Just stir it in when ready to use starter again. If your jar gets too full of starter you can reduce by one fourth the amount of flour and water you add every time you use a cup.</span><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"><o:p> </o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Sourdough French Bread<o:p></o:p></span></b></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">¾<span style="mso-spacerun: yes;"> </span>cup warm water<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 ½ teaspoons active dry yeast<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 cup sourdough starter<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">3 cups bread flour<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 ½ teaspoons salt<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Put ingredients in bowl of stand mixer in order listed.<span style="mso-spacerun: yes;"> </span>Knead with dough hook attachment for 10 minutes.<span style="mso-spacerun: yes;"> </span>Put dough in large, well oiled bowl and cover with a light cloth.<span style="mso-spacerun: yes;"> </span>Place in oven with light on for first rise, about two hours or until dough has doubled in size.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Turn dough out onto well floured board and flatten with your palm to let out air.<span style="mso-spacerun: yes;"> </span>Shape dough by folding it over and over with your hand to form a long roll about 15”-18” long and about 3” in diameter.<span style="mso-spacerun: yes;"> </span>Place on floured parchment paper.<span style="mso-spacerun: yes;"> </span>Score the top with diagonal cuts, using a sharp knife, every 3” or so.<span style="mso-spacerun: yes;"> </span>Let rise for second rise until double in size (about one hour).<o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">If you have a baking stone or a pizza stone, Place in oven and heat oven to 425°.<span style="mso-spacerun: yes;"> </span>Slip parchment paper with dough onto heated stone.<span style="mso-spacerun: yes;"> </span>Spray oven walls and dough with water and close door immediately.<span style="mso-spacerun: yes;"> </span>If you don’t have a stone, put parchment paper on cookie sheet, then dough on parchment paper and put in preheated oven.<span style="mso-spacerun: yes;"> </span>Cook for 30 to 45 minutes until bread is golden brown and sounds hollow when tapped with your finger. Let cool on wire rack.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Or, tear it apart then and there and slather it with butter.<span style="mso-spacerun: yes;"> </span>Yum!<o:p></o:p></span></div>
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Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com1tag:blogger.com,1999:blog-1738462371883847796.post-73572674963076031972012-10-21T15:38:00.002-07:002012-10-21T15:38:37.490-07:00Success!After much fussing and frustration, I finally have a banner image that is sized to my liking. Thank you Grace, for your advice. I took a bunch more pictures, all horizontal, and this is the result.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-7q9mrpkl0c0/UIR3LdiaNJI/AAAAAAAAAtw/xi3_j3N8SuA/s1600/Blog+016.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" nea="true" src="http://1.bp.blogspot.com/-7q9mrpkl0c0/UIR3LdiaNJI/AAAAAAAAAtw/xi3_j3N8SuA/s320/Blog+016.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Golden Cherry Tomatoes, still going strong</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Hydrangeas, still in bloom</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fall Colors<br />
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My favorite old French Lavender Plant<br />
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Fall is always so beautiful in all its brilliant splendor as well as the more subtle muted shades that are still so vibrant.</div>
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Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com0tag:blogger.com,1999:blog-1738462371883847796.post-14673911502089519552012-10-17T12:10:00.000-07:002012-10-17T12:10:13.631-07:00Help!After many months away, it was time to revisit Roof and Floor.<br />
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I thought a new header image might be a good start. Redoing the colors might also give a fresh look to the page. <br />
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The new face of Blogger was a bit of a challenge at first. Where was the apply changes button?? Searching on the help line (which is very helpful), I was directed to the upper right corner of the template page, but all I saw was a pale yellow box. Not until I clicked on it were the words visible: <em>apply changes</em>. My eyesight is pretty good, but this was a daunting challenge as I squinted closely at the screen.<br />
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But my greatest challenge has been the image placement in the header. No matter how I've cropped or resized, the image invariably comes in vertically when I want it to be horizontal. I finally decided to simply resize the image so now I have a huge blank space where I wish my image could fill.<br />
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I welcome any advice that might fix this! Help!<br />
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Meantime, here are some images of my first successful effort at drying hydrangeas without losing their color or texture. Kimmie led me this way: wait until the blooms are leathery and almost done, then strip the leaves and put the blooms in a vase without water.<br />
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<em>These started out blue, but turned this vibrant purple as they finished their season</em></div>
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<em>Dried and in a vase on my desk</em></div>
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<a href="http://2.bp.blogspot.com/-vseWas3ZDVs/UH8APO6M9PI/AAAAAAAAAsU/vWgROMj3_Ks/s1600/Blog+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nea="true" src="http://2.bp.blogspot.com/-vseWas3ZDVs/UH8APO6M9PI/AAAAAAAAAsU/vWgROMj3_Ks/s320/Blog+007.jpg" width="240" /></a></div>
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<em>Closeup of dried bloom</em></div>
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Since I destroyed my camera by leaving it our in the rain, I've been using my iPhone 4s, which takes remarkable pictures, but may be the reason I can't manipulate the images--even if i've done so in the phone.</div>
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I am utterly baffled by this problem and welcome any advice...</div>
Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com1tag:blogger.com,1999:blog-1738462371883847796.post-68620445087769505562012-02-11T11:51:00.000-08:002012-02-11T11:51:51.552-08:00Stretching Meals & Stretching the Budget<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">That’s what it’s all about these days.<span style="mso-spacerun: yes;"> </span>How can I spend less and love it more—or at least as much?<span style="mso-spacerun: yes;"> </span>Joe just walked into the kitchen. <span style="mso-spacerun: yes;"> </span>“It sure smells good!” he said.<span style="mso-spacerun: yes;"> </span>“That’s what’s so great about living in this house…” and he walked back into his office, knowing there would be something good to eat in a bit, and I could have the satisfaction of a worthwhile effort.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">We like to have a little snack late in the afternoon.<span style="mso-spacerun: yes;"> </span>For him it was always a few crackers with a bit of low-fat Laughing Cow cheese.<span style="mso-spacerun: yes;"> </span>And I am particularly fond of chips and salsa.<span style="mso-spacerun: yes;"> </span>Trouble is, the crackers get expensive and can be challenging for someone trying not to put on extra pounds.<span style="mso-spacerun: yes;"> </span>The same is true for chips.<span style="mso-spacerun: yes;"> </span>So we’ve substituted crackers and chips with toasted tortilla chips that I make periodically.<span style="mso-spacerun: yes;"> </span>And of course, it’s easy to make my own salsa and I like that I know exactly what it’s made of.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-odRMPGcHvTc/TzbExsEgN1I/AAAAAAAAAmE/_-YnqUqsipE/s1600/IMG_2427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" sda="true" src="http://1.bp.blogspot.com/-odRMPGcHvTc/TzbExsEgN1I/AAAAAAAAAmE/_-YnqUqsipE/s320/IMG_2427.JPG" width="320px" /></a></div><div style="text-align: center;"><em>Fresh Tortilla Chips, right out of the oven</em></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">Today Joe smelled a fresh batch of tortilla chips toasting in the oven.<span style="mso-spacerun: yes;"> </span>And yesterday, I made a huge jar of salsa so we’re set for awhile.<span style="mso-spacerun: yes;"> </span>I make the chips from tortillas that I get at Costco.<span style="mso-spacerun: yes;"> </span>I think the bag has a total of 40 tortillas for less than $5 and it makes enough chips to last about a month (if I don’t use some of the tortillas for tacos or burritos or quesadillas…) so I think that’s quite a bit cheaper than crackers or bags of chips.<span style="mso-spacerun: yes;"> </span>Besides, since they’re baked instead of fried, that means less calories for us.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">Last night we had spaghetti with marinara sauce and a bit of Italian sausage.<span style="mso-spacerun: yes;"> </span>The sauce was a leftover (of course), so I stretched it a bit with a little more onion sautéed with one link of sausage which we would share.<span style="mso-spacerun: yes;"> </span>I added a little red wine to the sauce and let it simmer for a bit to develop its flavors while I cooked the spaghetti.<span style="mso-spacerun: yes;"> </span>For some reason, I really felt like cream but I didn’t want to put it in the sauce because there would be enough sauce left for yet another meal.<span style="mso-spacerun: yes;"> </span>Instead, when the spaghetti was done, I drained it and added about 2 tablespoons of cream to it and a clove of crushed garlic.<span style="mso-spacerun: yes;"> </span>I tossed that in the pot and then served it with the sauce over it and a bit of Asiago cheese grated on top.<span style="mso-spacerun: yes;"> </span>The creaminess in the spaghetti softened the acidity of the sauce just enough.<span style="mso-spacerun: yes;"> </span>Italian comfort food, I think.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">I’m still trying to come up with a good sourdough starter—without much success so far.<span style="mso-spacerun: yes;"> </span>The first batch I tried smelled bad instead of sour so I threw it away.<span style="mso-spacerun: yes;"> </span>The second batch I made smelled okay but the resulting bread was definitely less than sour.<span style="mso-spacerun: yes;"> </span>Good, but not sourdough.<span style="mso-spacerun: yes;"> </span>I thought maybe I could buy the starter if I couldn’t make it.<span style="mso-spacerun: yes;"> </span>No store seems to carry anything like that.<span style="mso-spacerun: yes;"> </span>I went online and saw a site that was selling starter for $6.95.<span style="mso-spacerun: yes;"> </span>Finally I went to allrecipes.com and may have finally found what I was looking for.<span style="mso-spacerun: yes;"> </span>And the reviews were all really positive, so I’m trying again.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">The suggestion was to put the starter mix in a bowl, loosely covered, and put it in the oven with the oven light on for gentle warmth.<span style="mso-spacerun: yes;"> </span>Seemed like a good plan and when I peeked it looked bubbly the way it’s supposed to look and it was beginning to get that nice, distinctly sourdough fragrance.<span style="mso-spacerun: yes;"> </span>Then I forgot the bowl was in the oven.<span style="mso-spacerun: yes;"> </span>I set the oven to preheat for the chips I was making and remembered the bowl just in time.<span style="mso-spacerun: yes;"> </span>It got a little warm, but hopefully not too warm to kill the starter.<span style="mso-spacerun: yes;"> </span>It still looks okay so all I can do is wait a day or two while it finishes doing what it’s supposed to do—get sour.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hfry6vnsX-I/TzbE_Vs38ZI/AAAAAAAAAmM/1I7wik2fxPc/s1600/IMG_2424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" sda="true" src="http://4.bp.blogspot.com/-hfry6vnsX-I/TzbE_Vs38ZI/AAAAAAAAAmM/1I7wik2fxPc/s320/IMG_2424.JPG" width="320px" /></a></div><div style="text-align: center;"><em>Zinnia seeds just beginning to sprout</em></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">On another front, I’ve started some seeds in flats which I’ve placed at the south-facing window of my office.<span style="mso-spacerun: yes;"> </span>Seeds from the incredible tomatoes we had last summer will be germinating soon in their new little beds—I hope.<span style="mso-spacerun: yes;"> </span>Kim gave me some heirloom flower seeds for Christmas.<span style="mso-spacerun: yes;"> </span>When I exclaimed about the price on each packet she said, “You want to know what I paid for those packets? Ten cents apiece!<span style="mso-spacerun: yes;"> </span>They were on sale at the end of the season.”<span style="mso-spacerun: yes;"> </span>Smart girl, that daughter of mine.<span style="mso-spacerun: yes;"> </span>She knows how to stretch a dollar really well!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-80ypGS6m_tI/TzbFDu82IVI/AAAAAAAAAmU/s-N8bPE4J44/s1600/IMG_2426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" sda="true" src="http://2.bp.blogspot.com/-80ypGS6m_tI/TzbFDu82IVI/AAAAAAAAAmU/s-N8bPE4J44/s320/IMG_2426.JPG" width="320px" /></a></div><div style="text-align: center;"><em>Precious tomato seeds</em></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">Here, then, are two recipes:</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Creamy Spaghetti with Marinara & Italian Sausage</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 hot Italian sausage link</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">½ medium sweet onion</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">2 cups marinara sauce with mushrooms</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">¼ cup red wine</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">¼ package spaghetti</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">2 tablespoons heavy cream</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 garlic clove, crushed</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">½ teaspoon each ground sea salt and herbs de Provence </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Sauté sausage and chopped onion in small deep pan until sausage is cooked through and onions are translucent.<span style="mso-spacerun: yes;"> </span>Add sauce and simmer a few minutes.<span style="mso-spacerun: yes;"> </span>Add wine, stir to combine, cover and simmer while spaghetti cooks.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Cook spaghetti in salted boiling water according to package directions.<span style="mso-spacerun: yes;"> </span>Using a spider, drain water from pot.<span style="mso-spacerun: yes;"> </span>Stir in cream, herbs, salt, and crushed garlic.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Ladle into bowls and top with 1 cup sauce and ½ link sausage per serving.<span style="mso-spacerun: yes;"> </span>Grate cheese on top and serve immediately.<span style="mso-spacerun: yes;"> </span>Serves two.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Sourdough Starter (adapted from allrecipes.com)</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">2 teaspoons active dry yeast</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">2 cups warm water</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">2 cups bread flour</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Mix together in large non-reactive bowl.<span style="mso-spacerun: yes;"> </span>Cover loosely and leave in a warm place to ferment for a few days.<span style="mso-spacerun: yes;"> </span>If you put it in the oven with the oven light on, don’t forget that it’s in there (like I did!)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">When mixture is bubbly and has a pleasantly sour smell it is ready to use.<span style="mso-spacerun: yes;"> </span>Replace what you use with a fresh equal amount of flour and water and a pinch of sugar.<span style="mso-spacerun: yes;"> </span>So, if you use 1 cup of starter, add 1 cup of water and 1 cup of flour plus a pinch of sugar to remaining starter.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">I haven’t made bread with this starter yet because I think it’s still too young and not ripe enough.<span style="mso-spacerun: yes;"> </span>Besides, I still have a lot of bread left from the last time I tried making sourdough.<span style="mso-spacerun: yes;"> </span>As I said, it’s still good, but definitely not sour.</span></div><div style="text-align: justify;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%; mso-ansi-language: EN-US; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">Meantime, my granddaughter (age thirteen) sent me a picture of Challah bread she made.<span style="mso-spacerun: yes;"> </span>It’s perfect and so beautiful, I can almost smell it through the picture! <span style="mso-spacerun: yes;"> </span>Yet again, I’m reminded of the long and wonderful heritage we share that has taught us, from my mother to my daughter, to my granddaughter, that we can live frugally—yet splendidly.</span></div>Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com2tag:blogger.com,1999:blog-1738462371883847796.post-47962972407580957082012-01-30T16:55:00.000-08:002012-01-30T16:55:13.956-08:00Meyer Lemon Marmalade<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ipOclUX_BVk/Tyc5YiWe4wI/AAAAAAAAAho/V34auAht5YE/s1600/IMG_2389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240px" src="http://2.bp.blogspot.com/-ipOclUX_BVk/Tyc5YiWe4wI/AAAAAAAAAho/V34auAht5YE/s320/IMG_2389.JPG" width="320px" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Meyer Lemons, ready to pick</span></em></div><div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;"><span style="text-decoration: none;"></span></span></u></b></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">My little Meyer lemon tree was finally ready to give up its glorious fruit.<span style="mso-spacerun: yes;"> </span>Every day, I’ve been testing the golden globes to judge how close they might be to finally dropping into my hand, like a ripe tomato.<span style="mso-spacerun: yes;"> </span>Since April of last year, when I first swooned over the intensely fragrant blossoms, I have been watching the progress of the fruit as it first began to appear in little green nuggets.<span style="mso-spacerun: yes;"> </span>I suppose I could have picked the fruit a little sooner but I wanted as much ripening on the tree as possible.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VkDa_m1NKO0/Tyc4mYm_gzI/AAAAAAAAAhA/6OgEyAzIQdQ/s1600/IMG_2401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240px" src="http://4.bp.blogspot.com/-VkDa_m1NKO0/Tyc4mYm_gzI/AAAAAAAAAhA/6OgEyAzIQdQ/s320/IMG_2401.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">I picked six lemons, leaving the remaining green ones to grow and ripen in their own good time.<span style="mso-spacerun: yes;"> </span>Oddly enough, these are from a second blooming of the tree, which happened when we brought the tree in from the coming cold of late fall.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AboOHI3GD4g/Tyc4s95KARI/AAAAAAAAAhI/cpWBZs5E4Uk/s1600/IMG_2403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240px" src="http://4.bp.blogspot.com/-AboOHI3GD4g/Tyc4s95KARI/AAAAAAAAAhI/cpWBZs5E4Uk/s320/IMG_2403.JPG" width="320px" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Sliced lemons in water with tea strainer full of seeds</span></em></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">I would make marmalade so that we could savor the taste just a little longer than if I chose to use them in another kind of recipe.<span style="mso-spacerun: yes;"> </span>And I would make the marmalade the same way that I make orange marmalade since these little beauties were almost as sweet.<span style="mso-spacerun: yes;"> </span>When I sliced them very thin I could see that there were a lot of seeds which would be very good for the natural pectin.<span style="mso-spacerun: yes;"> </span>Perhaps I wouldn’t have to boil down the sugar quite so long.<span style="mso-spacerun: yes;"> </span>I put the slices in a big bowl with a quart of water and put the seeds in a tea strainer and let it stand overnight.<span style="mso-spacerun: yes;"> </span>The next day, I poured all this into my All-Clad stock pot, which I always use for making jam, and set it to cook slowly until it was reduced to four cups total.<span style="mso-spacerun: yes;"> </span>I dumped in four cups of sugar, stirred it a little to dissolve and let the jam cook a little longer while I prepared the jars.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-y1byurD6Pcw/Tyc43azDIPI/AAAAAAAAAhQ/oDpFNfhwCdg/s1600/IMG_2408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="320px" src="http://2.bp.blogspot.com/-y1byurD6Pcw/Tyc43azDIPI/AAAAAAAAAhQ/oDpFNfhwCdg/s320/IMG_2408.JPG" width="240px" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Meyer Lemon Marmalade</span></em></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">Joe loves this jam.<span style="mso-spacerun: yes;"> </span>I didn’t think he would because it’s a lemon, after all.<span style="mso-spacerun: yes;"> </span>But the lemony tartness is softened by the subtle tangerine hint that is so distinctive in a Meyer lemon.<span style="mso-spacerun: yes;"> </span>I always thought this was a hybrid of a lemon and a tangerine, but in fact, the Meyer lemon is its own identity and not a cross of anything else.<span style="mso-spacerun: yes;"> </span>The jam tastes a little like lemon curd but not as cloyingly sweet.<span style="mso-spacerun: yes;"> </span>On a piece of baguette in the morning with an easy over egg fresh from my neighbor’s chickens, a half grapefruit and a steaming cup of black coffee and I’m in heaven.<span style="mso-spacerun: yes;"> </span>Joe and I have decided that breakfast is by far our favorite meal and invariably exclaim with joy when we have finished the last crumb. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6KLgrqbZZLw/Tyc49Jb_smI/AAAAAAAAAhY/QeGQw9CJ_3k/s1600/IMG_2410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240px" src="http://1.bp.blogspot.com/-6KLgrqbZZLw/Tyc49Jb_smI/AAAAAAAAAhY/QeGQw9CJ_3k/s320/IMG_2410.JPG" width="320px" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Joe's breakfast: scrambled eggs, turkey sausage and toast with marmalade</span></em></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uvSsxT3sgRk/Tyc5ASIPPII/AAAAAAAAAhg/tloirDEaRz0/s1600/IMG_2411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240px" src="http://3.bp.blogspot.com/-uvSsxT3sgRk/Tyc5ASIPPII/AAAAAAAAAhg/tloirDEaRz0/s320/IMG_2411.JPG" width="320px" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">My breakfast: egg easy over with my own hot sauce (very hot), toast and marmalade</span></em></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Meyer Lemon Marmalade</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">6 large Meyer lemons</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">4 cups water</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">4 cups sugar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Slice lemons in half, then in quarters, and slice each quarter very thinly.<span style="mso-spacerun: yes;"> </span>Remove the seeds and put them either in a cheesecloth bag or a tea strainer.<span style="mso-spacerun: yes;"> </span>Put the lemon slices, the seeds and the 4 cups of water in a bowl or a non-reactive pot, cover and let stand overnight.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">After 24 hours, put pot on moderate heat and cook down to make 4 cups, about 45 minutes. <span style="mso-spacerun: yes;"> </span>Add the sugar and continue cooking an additional 15 minutes or so, until jam is at soft-jell. <span style="mso-spacerun: yes;"> </span>To test, put a little on a cold plate, tilt plate and if the jam slides slowly on the plate, it is done. <span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Ladle into sterilized ½ pint jars. <span style="mso-spacerun: yes;"> </span>Seal jars and boil in hot water bath for 10 minutes. <span style="mso-spacerun: yes;"> </span>Makes 5 jars. <span style="mso-spacerun: yes;"> </span>Will keep up to 1 year (if you don’t eat it all before then!)</span></div>Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com2tag:blogger.com,1999:blog-1738462371883847796.post-62081278545119683902012-01-20T16:41:00.000-08:002012-01-20T16:52:47.007-08:00Snowed In<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-l9hz0oBfHJw/TxoGeGdAs9I/AAAAAAAAAfY/jYCJxtNeRsA/s1600/IMG_2395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nfa="true" src="http://2.bp.blogspot.com/-l9hz0oBfHJw/TxoGeGdAs9I/AAAAAAAAAfY/jYCJxtNeRsA/s320/IMG_2395.JPG" width="320px" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Our Gardening Shed</span></em></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">This was a storm that had been expected to last only a few concentrated days of cold and snow, to be followed by a kind of “Pineapple Express” that would bring warm temperatures and lots of rain to melt away the anticipated 6 to 8 inches of snow. <span style="mso-spacerun: yes;"> </span>We usually have fairly mild winters with only a few seasonal events. <span style="mso-spacerun: yes;"> </span>This was one of them. <span style="mso-spacerun: yes;"> </span>I guess it was our turn to get on the national evening news.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">Late Wednesday night, when this was all supposed to be winding down and turning to rain, the snow continued to come—even more heavily. <span style="mso-spacerun: yes;"> </span>Laden trees snapped their branches and knocked out power lines. <span style="mso-spacerun: yes;"> </span>Just as our power went out, I looked out the window and saw an enormous flash and heard an immediate loud bang coming from the transformer across the street. <span style="mso-spacerun: yes;"> </span>Throughout the remainder of the night, the snowplows criss-crossed our neighborhood streets, trying to stay ahead of the snow, even as power trucks were also repairing downed lines. <span style="mso-spacerun: yes;"> </span>By morning our power was back, but the hard work of the snow crews was to no avail and it was evident that we wouldn’t be going anywhere—unless it was on foot or with skis.</span></div><div class="separator" style="clear: both; margin: 0in 0in 10pt; text-align: center;"><a href="http://1.bp.blogspot.com/-MvAJD__mr-A/TxoLUqj1q7I/AAAAAAAAAgY/Hl1Ku0wbky0/s1600/IMG_2392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nfa="true" src="http://1.bp.blogspot.com/-MvAJD__mr-A/TxoLUqj1q7I/AAAAAAAAAgY/Hl1Ku0wbky0/s320/IMG_2392.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><a href="http://2.bp.blogspot.com/-FglM2Kh6R0k/TxoLiYmMlpI/AAAAAAAAAgo/S_f87aKecTg/s1600/IMG_2397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nfa="true" src="http://2.bp.blogspot.com/-FglM2Kh6R0k/TxoLiYmMlpI/AAAAAAAAAgo/S_f87aKecTg/s320/IMG_2397.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4617WZ5lJZc/TxoLcg-o7SI/AAAAAAAAAgg/GWqgi9cfvrQ/s1600/IMG_2396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nfa="true" src="http://3.bp.blogspot.com/-4617WZ5lJZc/TxoLcg-o7SI/AAAAAAAAAgg/GWqgi9cfvrQ/s320/IMG_2396.JPG" width="320px" /></a></div><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">But there is something splendid and even magical about this kind of enforced slowing down. <span style="mso-spacerun: yes;"> </span>I called my young son to find out how he had fared and whether he had been able to get to work. <span style="mso-spacerun: yes;"> </span>He drives a modest sedan, lives in the city but has to commute north to Everett for his job. <span style="mso-spacerun: yes;"> </span>“Not too bad,” he said. <span style="mso-spacerun: yes;"> </span>“You just have to take it easy and not go over sixty on the freeway.” <span style="mso-spacerun: yes;"> </span>That being the speed limit anyway, I had to assume the freeway was clear—though reports on the news seemed to show otherwise. <span style="mso-spacerun: yes;"> </span>As for my daughter, she and her family were at the epicenter of the storm, but since her husband is a teacher, this became a week of unplanned vacation, a time to slow down and breathe deeply. <span style="mso-spacerun: yes;"> </span>There is much to appreciate when we can take the time to notice more. <span style="mso-spacerun: yes;"> </span>I wasn’t concerned about my other son, knowing he would thoroughly enjoy any opportunity to put his Jeep Rubicon through some demanding road testing. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FM4dd4hH2N4/TxoHVlbts4I/AAAAAAAAAgQ/WSiJS4YeaJg/s1600/IMG_2399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nfa="true" src="http://4.bp.blogspot.com/-FM4dd4hH2N4/TxoHVlbts4I/AAAAAAAAAgQ/WSiJS4YeaJg/s320/IMG_2399.JPG" width="320px" /></a></div><div style="text-align: center;"><em>View from my office window as I write</em></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">For Joe and me, this has been a time for reflection, coming finally to the understanding that we are really quite retired. <span style="mso-spacerun: yes;"> </span>It’s been especially hard for Joe, because he’d really rather work—if there could be work to be had. <span style="mso-spacerun: yes;"> </span>It’s not his idea to be put on the shelf while his colleagues continue to be creatively involved with clients. <span style="mso-spacerun: yes;"> </span>And, truth be told, I also enjoy the stimulation of doing the kind of work that we have done together for so many years. <span style="mso-spacerun: yes;"> </span>But it is what it is and we have no clients, so we accept our retirement and enjoy these times of quiet appreciation for the life that God has given us.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CKijGHxQJSM/TxoGwmBP4HI/AAAAAAAAAfg/kl5BtPgj9kY/s1600/IMG_2387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nfa="true" src="http://2.bp.blogspot.com/-CKijGHxQJSM/TxoGwmBP4HI/AAAAAAAAAfg/kl5BtPgj9kY/s320/IMG_2387.JPG" width="320px" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Meyer Lemons...almost ready</span></em></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-c5DpcVaJxcU/TxoG1qsJJoI/AAAAAAAAAfo/515JM23tzPk/s1600/IMG_2389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nfa="true" src="http://3.bp.blogspot.com/-c5DpcVaJxcU/TxoG1qsJJoI/AAAAAAAAAfo/515JM23tzPk/s320/IMG_2389.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: 'Times New Roman','serif'; line-height: 200%;"><em><span style="font-size: x-small;">Baby lemon, still growing</span></em></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-pyPMC5QMIfY/TxoG6pBuDnI/AAAAAAAAAfw/7cPQmFct2yc/s1600/IMG_2391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nfa="true" src="http://3.bp.blogspot.com/-pyPMC5QMIfY/TxoG6pBuDnI/AAAAAAAAAfw/7cPQmFct2yc/s320/IMG_2391.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: 'Times New Roman','serif'; line-height: 200%;"><em><span style="font-size: x-small;">Dried Dill silhouetted against snowy scene</span></em></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3Mw0dUOsKes/TxoHCitdvEI/AAAAAAAAAf4/KyAXloMBsFY/s1600/IMG_2394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" nfa="true" src="http://2.bp.blogspot.com/-3Mw0dUOsKes/TxoHCitdvEI/AAAAAAAAAf4/KyAXloMBsFY/s320/IMG_2394.JPG" width="320px" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Snow on the skylights...snow out the window, still coming down</span></em></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">I’ve been taking a lot of pictures, trying for a different perspective to capture the essence of what this week has been like. <span style="mso-spacerun: yes;"> </span>Today it rained as the temperature went from below 30 to nearly 40 degrees. <span style="mso-spacerun: yes;"> </span>Where we had snowbound streets, we now have mounds of gray slush that are quickly turning to rivers in the streets and all the parking lots. <span style="mso-spacerun: yes;"> </span>Definitely not as picturesque! Joe and I ventured out, but are happy to be home again, ready for another lovely fire in the fireplace this evening.</span></div>Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com1tag:blogger.com,1999:blog-1738462371883847796.post-62625321066392811392012-01-15T17:45:00.000-08:002012-01-15T17:45:39.431-08:00First Snow and Italian Sausage Soup<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">Last night, we had one of Joe’s favorite meals.<span style="mso-spacerun: yes;"> </span>He is, after all, Italian.<span style="mso-spacerun: yes;"> </span>My favorite market, which is usually too pricey, except when they have a special kind of deal, had fresh, small manila clams on sale for $3.99 a pound.<span style="mso-spacerun: yes;"> </span>I bought a scant pound, just enough for dinner and maybe a little left over.<span style="mso-spacerun: yes;"> </span>I would make <i style="mso-bidi-font-style: normal;">Linguine Alle Vongole</i>, linguini with clam sauce.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">Trace came out with me, of course, to fetch the parsley from the remains of my herb bed.<span style="mso-spacerun: yes;"> </span>It was dark (it seems that it’s always dark now after 5:00, even though the days are supposedly beginning to get longer) and I had to step cautiously because it had begun to snow earlier and there was almost an inch of accumulation already.<span style="mso-spacerun: yes;"> </span>I groped for the parsley with one hand and snipped with my scissors, each little remaining head of parsley capped with a bit of snow.<span style="mso-spacerun: yes;"> </span>Amazingly, it was still green and fresh and still seemed to be growing.<span style="mso-spacerun: yes;"> </span>Our winter has been mild so far and the sleeping garden seems to like that.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">This particular dish is my idea of really good comfort food.<span style="mso-spacerun: yes;"> </span>Served in a soup bowl with a sprinkling of grated parmesan and a crusty piece of bread to sop up the wonderful sauce, it’s easy to understand why Joe, my sweet Sicilian husband, would love this so much.<span style="mso-spacerun: yes;"> </span>It’s like bringing the sunshine in.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JptKwigBkRo/TxN_3w0fcFI/AAAAAAAAAec/XP3eMKEOdUw/s1600/IMG_2349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="http://4.bp.blogspot.com/-JptKwigBkRo/TxN_3w0fcFI/AAAAAAAAAec/XP3eMKEOdUw/s320/IMG_2349.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">This morning, we woke up to a fresh winter wonderland.<span style="mso-spacerun: yes;"> </span>It was still snowing when we took Trace for a morning romp.<span style="mso-spacerun: yes;"> </span>We only had to say the word “walk” almost in a whisper and his ears shot up and he sat at attention, ready to go.<span style="mso-spacerun: yes;"> </span>We barely had to ask him to get his collar or Joe’s shoes (mine were already outside).<span style="mso-spacerun: yes;"> </span>He ran eagerly to Joe, collar in mouth, ready to go.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">As always, with a fresh snow, all sound seems to disappear into the whiteness. Our feet made a soft muffled thunk in the wet snow and every once in a while a clump of fresh snow fell from a branch and dropped to the ground in a whisper.<span style="mso-spacerun: yes;"> </span>Sunday and no one was out and the streets were still pristinely white.<span style="mso-spacerun: yes;"> </span>I was surprised to note that our lovely border collie actually looked a little dingy against the snow, his usually snowy collar now almost creamy by comparison.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-sncNXCcHENg/TxOAFe4JphI/AAAAAAAAAes/ATATAJgX6Qg/s1600/IMG_2360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="http://4.bp.blogspot.com/-sncNXCcHENg/TxOAFe4JphI/AAAAAAAAAes/ATATAJgX6Qg/s320/IMG_2360.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">Joe had the chucker and a ball so that was all that counted, as far as Trace was concerned.<span style="mso-spacerun: yes;"> </span>Such a luxurious pleasure it was to watch him run flat out, in the street, free and unleashed, doing his border collie thing.<span style="mso-spacerun: yes;"> </span>He ran and ran, not just chasing the ball, but running for the sheer pleasure of breaking free in his own neighborhood.<span style="mso-spacerun: yes;"> </span>At some point, even he had to rest and catch his breath and lie in a snow bank, ball in mouth, tongue out, panting with pleasure.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Db-YrFZLTaw/TxOAPLbpPwI/AAAAAAAAAe8/0TCWVWwRsXI/s1600/IMG_2366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="http://2.bp.blogspot.com/-Db-YrFZLTaw/TxOAPLbpPwI/AAAAAAAAAe8/0TCWVWwRsXI/s320/IMG_2366.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Pi_geAfVJ7A/TxOAK-hZM0I/AAAAAAAAAe0/U9F92QY8VHk/s1600/IMG_2365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="http://1.bp.blogspot.com/-Pi_geAfVJ7A/TxOAK-hZM0I/AAAAAAAAAe0/U9F92QY8VHk/s320/IMG_2365.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">I made an Italian sausage soup for lunch.<span style="mso-spacerun: yes;"> </span>This kind of day called for a hearty soup, especially after a morning’s exercise in the snowy neighborhood.<span style="mso-spacerun: yes;"> </span>I had some concentrated chicken juices from the roast chicken we had last week, and a couple of sausage links in the freezer.<span style="mso-spacerun: yes;"> </span>This would also be a good time to begin to use some of the greens that I had frozen this past summer.<span style="mso-spacerun: yes;"> </span>Joe was watching a football game, and I could hear the action from the kitchen (I’ve come to enjoy football, at least at the end of the season when the best teams duke it out), and as I put the soup together, I realized I was as happy as I ever could be.<span style="mso-spacerun: yes;"> </span>I could look out toward the street and the trees, dressed in a white lace of snow, as we were snug and safe in our warm home, lights glowing softly, TV action in the next room, our border collie splayed out on the rug, relaxed after a big run.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">We may be at the low end of the income ladder, but we have enough.<span style="mso-spacerun: yes;"> </span>We have a snug home, we have our love and our health, and I’m making a good soup for lunch.<span style="mso-spacerun: yes;"> </span>Life is good.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qoXhEp6aaNk/TxOAVz2bwNI/AAAAAAAAAfE/0EOxdLhwaBs/s1600/IMG_2369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="http://3.bp.blogspot.com/-qoXhEp6aaNk/TxOAVz2bwNI/AAAAAAAAAfE/0EOxdLhwaBs/s320/IMG_2369.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Italian Sausage Soup</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">3 cloves garlic, chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">2 tablespoons EVOO</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">½ onion, chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 or 2 Italian sausage links cut in pieces</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 carrot, chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 cup chopped celery</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 can diced tomatoes, with juice</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 can great Northern beans, with juice</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">8 cups chicken stock (I used leftover pan juices, which are quite concentrated, and water to make about 8 cups)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 tablespoon Italian seasoning (or Herbs de Provence—the same thing)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 teaspoon fennel seed</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 package frozen leaf spinach (I used 1 packet of frozen turnip greens from this summer)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">In a large pot on medium heat, sauté the garlic, onions, sausage and herbs together for a few minutes or until sausage has cooked through.<span style="mso-spacerun: yes;"> </span>Add carrots, celery, tomatoes, and beans and toss together.<span style="mso-spacerun: yes;"> </span>Add stock and spinach and simmer until flavors blend, about thirty minutes.<span style="mso-spacerun: yes;"> </span>Add ground sea salt and pepper to taste.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Place a crusty piece of bread in a soup bowl and ladle soup over it.<span style="mso-spacerun: yes;"> </span>Grate a bit of Parmesan cheese over the soup and serve.<span style="mso-spacerun: yes;"> </span>Makes about twelve cups of soup.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Linguine Alle Vongole <i style="mso-bidi-font-style: normal;">Linguini with Clam Sauce</i></span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">¼ cup EVOO</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">4 cloves garlic, chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">3 tablespoons chopped parsley</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 can diced tomatoes</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">¼ cup white wine</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 pound small Manila clams</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">3 tablespoons heavy cream</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1/3 package linguini pasta</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">In a deep pan, large enough to hold the clams, sauté the garlic and half the chopped parsley on medium heat, only until the garlic is fragrant and still golden, about 2 minutes.<span style="mso-spacerun: yes;"> </span>Add the tomatoes and cook until much of the juice has thickened, about 20 minutes.<span style="mso-spacerun: yes;"> </span>Add the wine and simmer for about 2 minutes until alcohol has cooked off.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Meanwhile, bring a pot of salted water to boil.<span style="mso-spacerun: yes;"> </span>Drizzle in about a tablespoon of olive oil and add pasta.<span style="mso-spacerun: yes;"> </span>Cook according to package directions, about 8 to 10 minutes.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Toss the clams into the sauce and cover immediately.<span style="mso-spacerun: yes;"> </span>Cook about 5-7 minutes.<span style="mso-spacerun: yes;"> </span>Discard any clams that have not opened.<span style="mso-spacerun: yes;"> </span>Add the cream and stir together. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Using a spider, lift out the pasta from the boiling water and add it to the sauce.<span style="mso-spacerun: yes;"> </span>Add the remaining parsley and stir together.<span style="mso-spacerun: yes;"> </span>Serve in soup bowls with crusty bread.<span style="mso-spacerun: yes;"> </span>Grate a little Parmesan cheese over each bowl.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"><span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">I realize that as I write this recipe. I have used the word “about” quite a few times. <span style="mso-spacerun: yes;"> </span>This is because this is such a malleable dish. <span style="mso-spacerun: yes;"> </span>What we have here is the basis of most recipes, which begin with ingredients on hand, what can be done with them, what tastes good together, and even—what do I feel like eating as I put this together. <span style="mso-spacerun: yes;"> </span>So, in this case, the recipe can be expanded to feed a large group—or family. <span style="mso-spacerun: yes;"> </span>It can be adapted for only two people, and it only requires a few very simple ingredients. <span style="mso-spacerun: yes;"> </span>I suppose if you don’t like clams, you could substitute another sea fish—shrimp, maybe? <span style="mso-spacerun: yes;"> </span>And if you have an abundance of tomatoes (which, for me only happens in late summer), use fresh ones by all means. <span style="mso-spacerun: yes;"> </span>The essential simplicity of this dish is what makes it versatile enough to be able to use the word “about” in trying to describe how to put it together.</span></div>Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com2tag:blogger.com,1999:blog-1738462371883847796.post-41394656885969391542012-01-10T09:38:00.000-08:002012-01-10T10:00:17.108-08:00December Interruption, Bread and Pot Au Feu<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2qomm3XKKNE/Twxz_zE53BI/AAAAAAAAAd8/u45nWt90sa0/s1600/IMG_2315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="http://1.bp.blogspot.com/-2qomm3XKKNE/Twxz_zE53BI/AAAAAAAAAd8/u45nWt90sa0/s320/IMG_2315.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: 'Times New Roman','serif'; line-height: 200%;"><span style="font-size: x-small;"><em>New Year's Eve (Joe's Birthday)</em></span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">It seems as if the month flew by before I could even begin to mark it.<span style="mso-spacerun: yes;"> </span>But as with every December, this one was also filled with lots of occasions to gather, to laugh, to craft, to cook, to feast—and even to rest and ponder the meaning of the month.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">And now it’s January (almost half over!) and I’m beginning to get around to maybe making plans for the coming year.<span style="mso-spacerun: yes;"> </span>The winter has been mild so far so we’ve taken down the hoop house as we decide where it will go early this spring.<span style="mso-spacerun: yes;"> </span>Rather than the arduous task of raking leaves, Joe mows them and mulches them in the catcher.<span style="mso-spacerun: yes;"> </span>I asked him to lay them over the main vegetable bed and I’m hoping that as winter wears on and the rains come, that this process will have created fairly good compost.<span style="mso-spacerun: yes;"> </span>At least it should take care of weeds.<span style="mso-spacerun: yes;"> </span>When we get ready to prepare the bed, we’ll turn that all into the soil and work in some fertilizer.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3qyg4fpMHt4/TwxzVjhU5aI/AAAAAAAAAds/rGUIqtiKIwM/s1600/IMG_2337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="http://3.bp.blogspot.com/-3qyg4fpMHt4/TwxzVjhU5aI/AAAAAAAAAds/rGUIqtiKIwM/s320/IMG_2337.JPG" width="320px" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: 'Times New Roman','serif'; line-height: 200%;"><em><span style="font-size: x-small;">Hoop House, ready to erect this spring</span></em></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">Winter is a sleepy time in the garden.<span style="mso-spacerun: yes;"> </span>We don’t see anything stirring, but we know that it’s all happening underground as the plants rest and gather nutrients from the soil and the rain for the big push that will come in early spring.<span style="mso-spacerun: yes;"> </span>The days are short, but minute by minute, growing longer.<span style="mso-spacerun: yes;"> </span>Here in the Pacific Northwest, we can’t complain of shivering cold, and the rain is usually not much more than a mist.<span style="mso-spacerun: yes;"> </span>Though the long grey days can be discouraging, we can overcome the gloom with absorbing projects.<span style="mso-spacerun: yes;"> </span>And spring is only two months away!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">Today, I’m making bread—again.<span style="mso-spacerun: yes;"> </span>Kim gave me a bread-making cookbook from Il Fornaio a couple of years ago so I’ve been experimenting with some of the recipes, using my new Kitchenaid stand mixer (a wonderful Christmas gift from my son).<span style="mso-spacerun: yes;"> </span>I made a fairly successful Ciabatta loaf, which is Joe’s favorite, but I think I’m using the wrong kind of flour so that the loaves I make tend to be heavy and dense, not at all like the ones I used to make with the good Eastern Washington flour, which is a little pricey, even in bulk.<span style="mso-spacerun: yes;"> </span>I thought I was saving some money by getting some from Costco instead.<span style="mso-spacerun: yes;"> </span>Unfortunately, that’s a lot of flour to use up if it turns out to not be good enough…So far, I’d rather spend a little more for a better flour, but I’m still trying.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-L08gsL0Bo2w/TwxzmDbOVqI/AAAAAAAAAd0/Lk-lyOOyIQA/s1600/IMG_2341.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="http://2.bp.blogspot.com/-L08gsL0Bo2w/TwxzmDbOVqI/AAAAAAAAAd0/Lk-lyOOyIQA/s320/IMG_2341.JPG" width="320px" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Ciabatta, but not airy enough</span></em></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">New Year’s Eve, Joe’s birthday, we had a big family dinner.<span style="mso-spacerun: yes;"> </span>The turkey was really good, roasted and basted with a duck a l’orange kind of sauce.<span style="mso-spacerun: yes;"> </span>The mashed sweet and Yukon gold potatoes were light and fluffy (thank you Kim for the idea of cooking them this way!).<span style="mso-spacerun: yes;"> </span>The Russian Kale, freshly picked from the garden and baked in a simple white sauce was a hit as well.<span style="mso-spacerun: yes;"> </span>The dinner rolls, however, were like little stones: crusty and dense. <span style="mso-spacerun: yes;"> </span>There were quite a few leftover, even with everyone’s best effort to eat them up.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">Yesterday, Joe and I had the last of the rolls in our soup.<span style="mso-spacerun: yes;"> </span>We love soup for lunch and one soup will evolve over time into a totally different kind as I add leftovers into it to stretch it a little more.<span style="mso-spacerun: yes;"> </span>The one we had started as a simple vegetable soup that I made with some of the leftover turkey and stock, carrots, celery, a can of white beans, some onion and of course the herbs de Provence blend that goes into practically everything I make. I had some yellow squash that needed cooking so that went into the soup as well.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">This soup started shortly after New Year’s Day as I cleaned out the refrigerator and has evolved since then.<span style="mso-spacerun: yes;"> </span>The French call this a <i style="mso-bidi-font-style: normal;">pot au feu, </i>literally a pot on the fire.<span style="mso-spacerun: yes;"> </span>The first day, I served it with one of the crusty, dense, hard rolls, sliced in half with the soup ladled over it and a bit of cheese grated over the top.<span style="mso-spacerun: yes;"> </span>This turned out to be the perfect way to use these stony little rolls.<span style="mso-spacerun: yes;"> </span>For a little variety, I made an Italian tomato soup the next day, recalling how much I enjoyed this simple cup of soup when I was working as a store manager and needed a break.<span style="mso-spacerun: yes;"> </span>Based on what I remembered, I tried to duplicate this delicious soup.<span style="mso-spacerun: yes;"> </span>The third time we had soup, I combined what was left of both of them for a rich tomato-vegetable soup.<span style="mso-spacerun: yes;"> </span>Today, we had the last of this <i style="mso-bidi-font-style: normal;">pot au feu</i> and the last of the crusty rolls.<span style="mso-spacerun: yes;"> </span>My tummy is warm and satisfied!</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Pot au Feu (Soup of Leftovers)</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">½ tablespoon olive oil</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">3 cloves garlic, chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 or 2 carrots, sliced in discs</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">3 or 4 stalks celery, sliced</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">½ sweet onion, chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 tablespoon herbs de Provence</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">About 1 tablespoon ground sea salt (to taste)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 cup yellow squash or other leftover vegetable</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 cup chicken or turkey meat cut in small pieces</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 can pinto beans (with liquid)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">9 or ten cups chicken or turkey stock</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">In large stock pot, sauté garlic and herbs in olive oil until garlic is golden.<span style="mso-spacerun: yes;"> </span>Add all other vegetables except beans and toss together to cook for about 5 minutes.<span style="mso-spacerun: yes;"> </span>Add meat and toss together.<span style="mso-spacerun: yes;"> </span>Add beans and liquid and toss together.<span style="mso-spacerun: yes;"> </span>Add stock and simmer gently on low heat for about 30 minutes.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Warm soup bowl and place two pieces of crusty bread in each bowl.<span style="mso-spacerun: yes;"> </span>Ladle soup over the bread and grate a little cheese over soup.<span style="mso-spacerun: yes;"> </span>Makes about ten servings.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6x63-Sd2ZcI/Twx0eJZhGXI/AAAAAAAAAeM/gIUKb4H0rRY/s1600/IMG_2330.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kba="true" src="http://1.bp.blogspot.com/-6x63-Sd2ZcI/Twx0eJZhGXI/AAAAAAAAAeM/gIUKb4H0rRY/s320/IMG_2330.JPG" width="320px" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Tuscan Tomato Soup (I wish I had basil to add to it...)</span></em></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Tuscan Tomato Soup with Crostini and Parmesan</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">½ tablespoon olive oil plus 2 tablespoons</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">4 cloves garlic, chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 tablespoon herbs de Provence</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1 teaspoon fennel seed</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">½ tablespoon ground sea salt</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">½ large onion, chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">2 tablespoons roasted tomato pesto</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">14 ½ oz. can diced tomatoes</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">6 oz. can tomato paste</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">4 cups water</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">4 cups chicken broth</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">¼ cup cream</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">Sauté garlic and herbs in olive oil. Stir in roasted tomato pesto and tomato paste.<span style="mso-spacerun: yes;"> </span>Stir in diced tomatoes.<span style="mso-spacerun: yes;"> </span>Add stock and simmer to blend flavors.<span style="mso-spacerun: yes;"> </span>Add remaining 2 tablespoons olive oil and cream and stir to blend.<span style="mso-spacerun: yes;"> </span>Simmer about 30 minutes.<span style="mso-spacerun: yes;"> </span>Warm soup bowls and ladle soup into each bowl.<span style="mso-spacerun: yes;"> </span>Top with garlic/herb croutons and grated Parmesan cheese.<span style="mso-spacerun: yes;"> </span>Serves about 8.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">Combine leftover soups to create a new <i style="mso-bidi-font-style: normal;">Pot au Feu.</i></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 200%;">So, here we are, almost in mid-January, still enjoying the fruits of past feasts.<span style="mso-spacerun: yes;"> </span>I think that the most important lesson I ever learned from my mother and the French heritage of my father, is the value of leftovers: being creatively inventive with the little bits that are left from past feasts.<span style="mso-spacerun: yes;"> </span>If we look at any recipe carefully, we can probably see that many of them have evolved from other original basic dishes.<span style="mso-spacerun: yes;"> </span>Think of chicken pot pie.<span style="mso-spacerun: yes;"> </span>Where did that come from?<span style="mso-spacerun: yes;"> </span>Or how about tuna casserole? <span style="mso-spacerun: yes;"> </span>Or gumbo? <span style="mso-spacerun: yes;"> </span>Or paella?<span style="mso-spacerun: yes;"> </span>Or tortilla soup?<span style="mso-spacerun: yes;"> </span>Almost every dish we love had its origin as a feast in another form and we, in our kitchens, have combined what’s been leftover into something new and wonderful.<span style="mso-spacerun: yes;"> </span>Our challenge is to continue the long heritage of inventiveness in the kitchen that we learned from our forbears.</span></div><div style="text-align: center;"></div>Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com2tag:blogger.com,1999:blog-1738462371883847796.post-48394061303112568602011-12-06T13:04:00.000-08:002011-12-06T13:04:41.513-08:00Liquid Soap<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DuKh9IiQtEI/Tt6BOThMUBI/AAAAAAAAAdA/lK5SagjTm5c/s1600/IMG_2219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://4.bp.blogspot.com/-DuKh9IiQtEI/Tt6BOThMUBI/AAAAAAAAAdA/lK5SagjTm5c/s320/IMG_2219.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HdKbbIUAZhs/Tt6BiimidZI/AAAAAAAAAdg/PewanEqaCVY/s1600/IMG_2220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://3.bp.blogspot.com/-HdKbbIUAZhs/Tt6BiimidZI/AAAAAAAAAdg/PewanEqaCVY/s320/IMG_2220.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Soap in Stages of Curing</span></em></div><div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">I have become a soap-making fiend. <span style="mso-spacerun: yes;"> </span>I went online to find new ways to make soap and discovered a wonderful website from British Columbia. <span style="mso-spacerun: yes;"> </span>www.cranberrylane.com is a treasure trove of good information, helpful guidance, and clear instruction. <span style="mso-spacerun: yes;"> </span>For instance, they suggest that vegetable oils are better for your body than the animal fats normally used in soapmaking. <span style="mso-spacerun: yes;"> </span>All the wonderful soaps I used to get from l’Occitane were all vegetable based, so why couldn’t I do that in my kitchen and totally eliminate the need for lard (Crisco). <span style="mso-spacerun: yes;"> </span>There were many recipes listed and not one of them called for lard. <span style="mso-spacerun: yes;"> </span>Bingo!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">In addition to the olive oil I always have on hand, I invested in a large jar of coconut oil and a large jar of palm oil. <span style="mso-spacerun: yes;"> </span>By the gallon, the cost was $21 each. <span style="mso-spacerun: yes;"> </span>A 16 oz. container was $5—twice as much. <span style="mso-spacerun: yes;"> </span>Now I was really committed. <span style="mso-spacerun: yes;"> </span>I would have to justify this significant investment. <span style="mso-spacerun: yes;"> </span>Three recipes particularly interested me: <span style="mso-spacerun: yes;"> </span>I could make laundry soap with coconut oil and palm oil and also make a good dish soap with the same recipe as a liquid. <span style="mso-spacerun: yes;"> </span>Another recipe called for a little shea butter in addition to the coconut oil, olive oil, and palm oil. <span style="mso-spacerun: yes;"> </span>The third recipe was for those who have sensitive skin and was the purest, a castile soap with only an olive oil base.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Betty’s daughter uses only a liquid shower jell as does the rest of her family. <span style="mso-spacerun: yes;"> </span>The recipe for making liquid soap is absurdly simple so that would be a wonderful gift for Betty to make with Wendy when she visits over Christmas. <span style="mso-spacerun: yes;"> </span>I tested it out first so I could be sure that she wouldn’t have any problems when she got to Wendy’s.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">To find these recipes and more, visit cranberrylane.com.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-K4P_Dw9bNMY/Tt6BW0vZpiI/AAAAAAAAAdQ/TQ9ttkRG_ag/s1600/IMG_2215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://3.bp.blogspot.com/-K4P_Dw9bNMY/Tt6BW0vZpiI/AAAAAAAAAdQ/TQ9ttkRG_ag/s320/IMG_2215.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Olive Oil Liquid Soap</span></em></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Liquid Soap</span></b></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Once the soap has been unmolded and before it cures, take one bar (1 cup of shaved soap) and put the shavings, or small chunks in a double boiler. <span style="mso-spacerun: yes;"> </span>Add 3 cups of water and melt the soap, stirring continuously. <span style="mso-spacerun: yes;"> </span>When soap is fully melted, add 3 tablespoons vegetable glycerin and ½ teaspoon grapefruit seed extract as a preservative to prevent rancidity. <span style="mso-spacerun: yes;"> </span>Pour into bottles with pop-up or pump lids. <span style="mso-spacerun: yes;"> </span>Will last 6 to 8 months.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-k6cDRRRcA2Q/Tt6BTUetsVI/AAAAAAAAAdI/kWn5YQ8wQTM/s1600/IMG_2216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://3.bp.blogspot.com/-k6cDRRRcA2Q/Tt6BTUetsVI/AAAAAAAAAdI/kWn5YQ8wQTM/s320/IMG_2216.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Olive Oil bars right out of the mold, still very soft</span></em></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">In my first effort, I made the mistake of putting the soap in a Calphalon pot in a double boiler to melt the soap. <span style="mso-spacerun: yes;"> </span>Next time, I’ll use a glass pitcher. <span style="mso-spacerun: yes;"> </span>My pot, with its aluminum lining reacted to the lye in the soap. <span style="mso-spacerun: yes;"> </span>I wonder if it’s okay to use…It looks quite strange. <span style="mso-spacerun: yes;"> </span>Warnings abound about using non-reactive utensils when working with lye. <span style="mso-spacerun: yes;"> </span>I forgot.</span></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-tjxMssApsWM/Tt6BbGuDorI/AAAAAAAAAdY/CIdAy5R52Xc/s1600/IMG_2222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://4.bp.blogspot.com/-tjxMssApsWM/Tt6BbGuDorI/AAAAAAAAAdY/CIdAy5R52Xc/s320/IMG_2222.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">At least it's clean!</span></em></div><div style="text-align: center;"></div>Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com2tag:blogger.com,1999:blog-1738462371883847796.post-59842851413535708792011-11-28T11:00:00.000-08:002011-11-28T11:00:52.880-08:00Soap<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-A5ylKdlhgZs/TtPQDsHe8LI/AAAAAAAAAbA/ijxIwrg3RMs/s1600/IMG_2210.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://4.bp.blogspot.com/-A5ylKdlhgZs/TtPQDsHe8LI/AAAAAAAAAbA/ijxIwrg3RMs/s320/IMG_2210.JPG" width="320" /></a></div><div style="text-align: center;"><em>Lavender/Tangerine Soap</em></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">When I was little we lived in the French Alps, in a small peasant chalet, like every one of our neighbors.<span style="mso-spacerun: yes;"> </span>My father, though a respected and successful architect and musician, became a farmer like all our neighbors.<span style="mso-spacerun: yes;"> </span>My mother learned to make do with nothing much at all since this was the height of World War II and she had to somehow manage to feed and clothe six children.<span style="mso-spacerun: yes;"> </span>Like my father, she learned to do what her neighbors did to get by.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">One of the skills she learned was the mysterious art of making soap.<span style="mso-spacerun: yes;"> </span>I remember these bars of soap as very rough, like sandpaper, and grey.<span style="mso-spacerun: yes;"> </span>Suds?<span style="mso-spacerun: yes;"> </span>As long as the clothes could be rubbed long enough on the wash board, suds weren’t important.<span style="mso-spacerun: yes;"> </span>It was all a little like washing clothes in a cold running stream and beating the clothes on the rocks until they could at least be imagined to be clean.<span style="mso-spacerun: yes;"> </span>I have no idea how she made these unappealing bars, but I do remember that she worked very hard at keeping us clean.<span style="mso-spacerun: yes;"> </span>Being an American, she had certain standards of cleanliness that her farming neighbors thought were a little excessive—maybe even a little compulsive.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">As I have been exploring ways to stretch our budget dollar and get more bang for every buck, I have still shied away from the mysterious art of soap-making.<span style="mso-spacerun: yes;"> </span>As I roved the internet in my efforts to learn more, I was intimidated by the dire warnings associated with using lye in making soap.<span style="mso-spacerun: yes;"> </span>And what if it came out like the soap my mother made?</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">For my birthday, my lovely daughter Kim gave me two beautiful little bars of soap, wrapped in wax paper and smelling of lavender.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_cUqCoEmMzE/TtPP9j-evlI/AAAAAAAAAa4/OzI4la7pRHI/s1600/IMG_2212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://4.bp.blogspot.com/-_cUqCoEmMzE/TtPP9j-evlI/AAAAAAAAAa4/OzI4la7pRHI/s320/IMG_2212.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: "Times New Roman", "serif"; line-height: 200%;"><span style="mso-spacerun: yes;"><em><span style="font-size: x-small;">I saved the packaging because it was so pretty</span></em></span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;"><span style="mso-spacerun: yes;"></span>I admit I hesitated before I used one of these lovely bars.<span style="mso-spacerun: yes;"> </span>I kept thinking of my mother’s grey sandpaper bars.<span style="mso-spacerun: yes;"> </span>When I eventually took my first shower with the soap Kim made I was astonished at the soft silkiness and the abundant lather—not to mention the exquisite fragrance of the lavender.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Kim is as passionate as I am about finding ways to not only save money, but come up with something better.<span style="mso-spacerun: yes;"> </span>Since she’s an artist, everything she makes is also very beautiful.<span style="mso-spacerun: yes;"> </span>We learn from our mothers, I know.<span style="mso-spacerun: yes;"> </span>But I have learned as much from my daughter as I hope she has learned from me.<span style="mso-spacerun: yes;"> </span>And now, I was ready to learn to make soap.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">“It’s really easy, Mom,” she offered.<span style="mso-spacerun: yes;"> </span>“Why don’t you come over and I’ll teach you.<span style="mso-spacerun: yes;"> </span>We’ll make soap together.”</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">For her, everything is much easier than it is for me, I think.<span style="mso-spacerun: yes;"> </span>When I watch her in any task, I see that her hands are like a beautiful instrument doing her quiet bidding.<span style="mso-spacerun: yes;"> </span>Could I make soap?<span style="mso-spacerun: yes;"> </span>It seemed mysterious and a little scary, even complicated from what I had been reading.<span style="mso-spacerun: yes;"> </span>It has to be so exacting.<span style="mso-spacerun: yes;"> </span>That’s a hard concept for me.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">I went to her house with my olive oil and the essential oils I had on hand.<span style="mso-spacerun: yes;"> </span>She had the rest of what I would need and if I liked doing this, she said, I could stock up on the other ingredients for future batches.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fm8BLxfBaXU/TtPSEYKc9VI/AAAAAAAAAco/q81o743Afh8/s1600/IMG_2205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://1.bp.blogspot.com/-fm8BLxfBaXU/TtPSEYKc9VI/AAAAAAAAAco/q81o743Afh8/s320/IMG_2205.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Lavender/Grapefruit with Lavender Seeds--My first effort alone</span></em></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">I learned to make soap from my daughter.<span style="mso-spacerun: yes;"> </span>And I learned how to make laundry soap from my neighbor Stephenie.<span style="mso-spacerun: yes;"> </span>Both these young women are decades younger than me.<span style="mso-spacerun: yes;"> </span>I thought it was supposed to be the other way around.<span style="mso-spacerun: yes;"> </span>I thought I was supposed to be teaching from my own experience.<span style="mso-spacerun: yes;"> </span>But it’s really fun to pass on what I have learned from my mother, my daughter, my neighbor.<span style="mso-spacerun: yes;"> </span>As long as these skills get passed on we’ll be okay, won’t we?</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">I made another batch for myself, and then I taught my sister Betty so that she could pass this on to her daughter when she visits over Christmas.<span style="mso-spacerun: yes;"> </span>And Stephenie came over yesterday so we could finally chronicle the whole experience so that others can see that making soap may be a wonderful mystery of chemistry, but it is also an ancient and elemental skill.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Making Soap</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">8 oz. water</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">3 oz. lye</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">6 oz. olive oil</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">6 oz. coconut oil</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">9.4 oz. Crisco</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">A few dropperfuls of essential oils (I used 4 dropperfuls of grapefruit essential oil and about 10 drops of lavender essential oil—whatever your nose tells you)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kRtVR1GNImQ/TtPQnKOCTvI/AAAAAAAAAbQ/51o6mwiSIvE/s1600/IMG_2184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://1.bp.blogspot.com/-kRtVR1GNImQ/TtPQnKOCTvI/AAAAAAAAAbQ/51o6mwiSIvE/s320/IMG_2184.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Assembled equipment and ingredients</span></em></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">You will need:</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"> </span>1 candy thermometer (I have two which helps a lot)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 kitchen scale for measuring (I found a good one at Fred Meyer with a nice big dial I can read and adjust for tare—bringing it to zero for exact weighing)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">A large bowl, preferably with a pour spout</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 glass jar (like a salsa or relish jar)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Small container for measuring the lye into</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Metal spoon for stirring</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Stick blender</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Kitchen gloves</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">2 Molds (I used empty pint cardboard containers—like cream or EggBeaters) </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1t2FsLpM5rA/TtPQt4kf82I/AAAAAAAAAbY/_PasrnvjdII/s1600/IMG_2185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://3.bp.blogspot.com/-1t2FsLpM5rA/TtPQt4kf82I/AAAAAAAAAbY/_PasrnvjdII/s320/IMG_2185.JPG" width="320" /></a></div><em><span style="font-size: x-small;">8 oz. water (place empty jar on scale and bring to zero before pouring in water)</span></em> <div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Measure 8 oz. water into glass jar.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xg_WZnXAogQ/TtPQxxn9fhI/AAAAAAAAAbg/NPYneFvN28o/s1600/IMG_2186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://2.bp.blogspot.com/-xg_WZnXAogQ/TtPQxxn9fhI/AAAAAAAAAbg/NPYneFvN28o/s320/IMG_2186.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-align: center; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"><em>Again, put empty container on scale and bring back to zero before adding 3 oz. lye</em></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"></span>Measure 3 oz. lye into small container.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-GXrUoLpGxrc/TtPQ8OIwqrI/AAAAAAAAAbo/o2hQ7aKjHcg/s1600/IMG_2188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://3.bp.blogspot.com/-GXrUoLpGxrc/TtPQ8OIwqrI/AAAAAAAAAbo/o2hQ7aKjHcg/s320/IMG_2188.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Carefully pour lye into water</span></em></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"></span>Put on kitchen gloves and take jar of water, container of lye, metal spoon, and candy thermometer outside.<span style="mso-spacerun: yes;"> </span>Pour lye into water slowly, stirring with metal spoon.<span style="mso-spacerun: yes;"> </span>Lye is caustic so stand back as you pour.<span style="mso-spacerun: yes;"> </span>Place candy thermometer in jar and watch the temperature immediately rise to approximately 175˚.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-P4NOIPSWvWs/TtPRCkg1AtI/AAAAAAAAAbw/q2eBIo8e7gs/s1600/IMG_2191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://2.bp.blogspot.com/-P4NOIPSWvWs/TtPRCkg1AtI/AAAAAAAAAbw/q2eBIo8e7gs/s320/IMG_2191.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Steam from lye/water fogs up thermometer</span></em></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"> </span>Leave water/lye outside to begin to cool.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fOoyUHlRQns/TtPRI8BTkTI/AAAAAAAAAb4/cdVlYsPE97k/s1600/IMG_2192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://1.bp.blogspot.com/-fOoyUHlRQns/TtPRI8BTkTI/AAAAAAAAAb4/cdVlYsPE97k/s320/IMG_2192.JPG" width="320" /></a></div><div style="text-align: center;"><em>Measuring the coconut oil</em></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Measure 6 oz. of olive oil and pour into large bowl.<span style="mso-spacerun: yes;"> </span>Measure 6 oz. coconut oil in container used for olive oil (it will be easier to empty) and empty into bowl with olive oil.<span style="mso-spacerun: yes;"> </span>Measure 9.4 oz. Crisco in same container and put in olive oil/coconut oil mixture.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Ei328v7RGN8/TtPRSzDzYLI/AAAAAAAAAcA/XkSbZ-76RKg/s1600/IMG_2194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://3.bp.blogspot.com/-Ei328v7RGN8/TtPRSzDzYLI/AAAAAAAAAcA/XkSbZ-76RKg/s320/IMG_2194.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><em>9.4 oz. Crisco</em></span> </div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Cover bowl with a sheet of paper toweling and put in microwave for 2 ½ minutes until all oils have melted.<span style="mso-spacerun: yes;"> </span>If you have another candy thermometer, put it in the bowl with the oils.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PnxprSd3zU4/TtPRZ-Uw4GI/AAAAAAAAAcI/l8-H_kX13Nw/s1600/IMG_2195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://1.bp.blogspot.com/-PnxprSd3zU4/TtPRZ-Uw4GI/AAAAAAAAAcI/l8-H_kX13Nw/s320/IMG_2195.JPG" width="320" /></a></div><div style="text-align: center;"><em>Ready to put ion microwave</em></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">When the lye mixture has cooled to between 100 and 110˚ and the oils have also cooled </span><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">to the same temperature, the two are ready to combine.<span style="mso-spacerun: yes;"> </span>I find it easiest to put the oil bowl in the sink at this point to prevent splashing.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zQVBlJPT2mE/TtPRkKKMxgI/AAAAAAAAAcQ/5BnCEJKj8BM/s1600/IMG_2197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://2.bp.blogspot.com/-zQVBlJPT2mE/TtPRkKKMxgI/AAAAAAAAAcQ/5BnCEJKj8BM/s320/IMG_2197.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">With blender whirring, slowly add water/lye mixture</span></em></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"></span>Begin whirring the oils with the stick blender as you slowly pour in the water/lye.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Q5RM_GObaBw/TtPRuOS7xAI/AAAAAAAAAcY/4WVh6D_O_HQ/s1600/IMG_2201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://4.bp.blogspot.com/-Q5RM_GObaBw/TtPRuOS7xAI/AAAAAAAAAcY/4WVh6D_O_HQ/s320/IMG_2201.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Ready to add essential oils</span></em></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">When the mixture reaches the consistency of thick honey or thin mayonnaise (trace), you are ready to put in the essential oils.<span style="mso-spacerun: yes;"> </span>At this point, I’ve also added lavender seeds. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-guRwUmgm-oo/TtPR3u5DGJI/AAAAAAAAAcg/4QaIQlXjPkU/s1600/IMG_2203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://4.bp.blogspot.com/-guRwUmgm-oo/TtPR3u5DGJI/AAAAAAAAAcg/4QaIQlXjPkU/s320/IMG_2203.JPG" width="320" /></a></div><em>A rubber band can keep the molds straight, but may cause uneven cooling</em> <div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Pour the thick mixture into the two molds.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Let stand 24 hours, then remove the containers (just tear them off).</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-IQhLs3qZ2Qk/TtPZt31PboI/AAAAAAAAAc4/R_Jl5BwzTBI/s1600/IMG_2208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://1.bp.blogspot.com/-IQhLs3qZ2Qk/TtPZt31PboI/AAAAAAAAAc4/R_Jl5BwzTBI/s320/IMG_2208.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">With a cheese knife, or other sharp knife. Cut each mold into four bars of soap.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Let soap cure two to four weeks. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-fm8BLxfBaXU/TtPSEYKc9VI/AAAAAAAAAco/q81o743Afh8/s1600/IMG_2205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="http://1.bp.blogspot.com/-fm8BLxfBaXU/TtPSEYKc9VI/AAAAAAAAAco/q81o743Afh8/s320/IMG_2205.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Finished soap, edges smoothed with vegetable peeler</span></em></div><div style="text-align: center;"></div>Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com6tag:blogger.com,1999:blog-1738462371883847796.post-75698637261799594742011-11-16T12:46:00.000-08:002011-11-16T12:46:48.000-08:00Almond Meal/Flour<div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hNn7YpqW0A4/TsQdnnctDPI/AAAAAAAAAas/HyHkJdlC75s/s1600/Top-2_edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="320" src="http://2.bp.blogspot.com/-hNn7YpqW0A4/TsQdnnctDPI/AAAAAAAAAas/HyHkJdlC75s/s320/Top-2_edited.jpg" width="214" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Almond Meal/Flour</span></u></b></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">I love to cook, but I’ve never been much of a baker, maybe because I don’t have much of a sweet tooth; so desserts seem to be an afterthought and of no consequence.<span style="mso-spacerun: yes;"> </span>That said, I admit to practically swooning when I walk into a French patisserie.<span style="mso-spacerun: yes;"> </span>I become a believer in dessert when I see the tarts that are displayed in the cases, with glistening fruit nestled within a smooth custard that sits in a crust that is both crisp and impossibly rich.<span style="mso-spacerun: yes;"> </span>But unlike most pastries, these are never cloyingly sweet, not even barely sweet—only impossibly buttery rich.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Because I’ve never paid much attention to desserts, I never really explored this mysterious science.<span style="mso-spacerun: yes;"> </span>Beyond that, because I don’t like to measure anything I put together, nor do I like to taste as I go, I’m much safer throwing together the main events of a meal.<span style="mso-spacerun: yes;"> </span>And when I’m told I really need to measure when I bake, that is out of my comfort zone.<span style="mso-spacerun: yes;"> </span>Pies, cookies, no problem.<span style="mso-spacerun: yes;"> </span>Fancy cakes?<span style="mso-spacerun: yes;"> </span>Forget it.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Betty spent the weekend with us and we had another of our sister adventures, explorations.<span style="mso-spacerun: yes;"> </span>We started out with the idea of making soap together, so we checked out Zenith Supplies, the place my daughter Kim introduced me to a couple of weeks ago.<span style="mso-spacerun: yes;"> </span>And of course, since Whole Foods was almost across the street, we certainly needed to see if there was anything we couldn’t live without.<span style="mso-spacerun: yes;"> </span>Of course, “live without” is a relative term, at best.<span style="mso-spacerun: yes;"> </span>With our limited budgets, we could still get what we needed, as long as it was on our list and comparable in price to any other place.<span style="mso-spacerun: yes;"> </span>I needed Crisco for the soap-making so we headed down the baking aisle.<span style="mso-spacerun: yes;"> </span>And Betty mentioned a flour her English friend uses so we looked for the almond flour.<span style="mso-spacerun: yes;"> </span>It was pretty expensive but we decided to split it since whatever we did with it, we wouldn’t be using much. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Betty decided to stay an extra day when it turned out that my son Sean would be coming for dinner with his new girlfriend.<span style="mso-spacerun: yes;"> </span>Much excitement for all of us since we haven’t seen him in a long while (maybe because of the new girlfriend?).<span style="mso-spacerun: yes;"> </span>Betty and I decided to prepare steak au poivre, one of our favorite steak preparations.<span style="mso-spacerun: yes;"> </span>And we would test out the new almond flour in a French plum tart.<span style="mso-spacerun: yes;"> </span>I would substitute peaches I froze this summer for the plums.<span style="mso-spacerun: yes;"> </span>And I had discovered Sichuan peppercorns for the steaks which would lift them to a new level.<span style="mso-spacerun: yes;"> </span>I always like a reason to have a feast…</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">The first difference I noted when I prepared the pastry for the tart was how easily it came together.<span style="mso-spacerun: yes;"> </span>I’ve made a lot of pies over the years, sometimes reluctantly for the mess I invariably make with flour all over the counter.<span style="mso-spacerun: yes;"> </span>Even when I use the processor to make the pie dough, it still seems to get everywhere and crumble too much.<span style="mso-spacerun: yes;"> </span>I put the flour in the processor bowl, added the almond flour, a tiny bit of sugar and a lot of butter and watched it whir to perfection.<span style="mso-spacerun: yes;"> </span>As I added the ice water, the dough easily came together to be turned out onto the ax paper.<span style="mso-spacerun: yes;"> </span>Even rolling it out was easy and after it had chilled, turning it out into the tart pan was a breeze.<span style="mso-spacerun: yes;"> </span>Amazing!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">We had one of the more perfect dinners Betty and I have ever collaborated on.<span style="mso-spacerun: yes;"> </span>This was our menu:</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Steak au Poivre with Grilled Asparagus and Baby potatoes, Tarte au Pèche </span></b></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">To prepare the steaks, begin with a very hot pan.<span style="mso-spacerun: yes;"> </span>Sprinkle it with whole Sichuan peppercorns and coarsely ground sea salt (this acts as small ball bearings to quickly sear the meat without steaming it).<span style="mso-spacerun: yes;"> </span>Before cooking the steaks, begin the potatoes in another pan, tossing them in herb infused olive oil.<span style="mso-spacerun: yes;"> </span>When the potatoes are nearly done, begin the asparagus in a third pan with chopped garlic and olive oil.<span style="mso-spacerun: yes;"> </span>Sear the steaks on high heat, with sliced mushrooms, turning once.<span style="mso-spacerun: yes;"> </span>Remove from heat and set aside on a platter.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>Top with pats of butter.<span style="mso-spacerun: yes;"> </span>Quickly deglaze the pan with wine and pour reduction over steaks.<span style="mso-spacerun: yes;"> </span>Arrange grilled asparagus and potatoes on platter and serve immediately.<span style="mso-spacerun: yes;"> </span>Serve with a simple salad tossed with light balsamic vinaigrette and fruit of your choice.<span style="mso-spacerun: yes;"> </span>We used pomegranate seeds and Satsuma orange slices and sliced avocado.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">This is a quick and delicious preparation that Betty and I both remember from our childhood when our father would work his magic in the kitchen.<span style="mso-spacerun: yes;"> </span>The whole meal comes together in less than a half hour so there is plenty of time for easy conversation throughout the process.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Tarte au Pèche</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 cup flour</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">¼ cup almond flour</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 teaspoon superfine sugar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">½ teaspoon salt</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 cup unsalted butter in small pieces</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">4 to 8 tablespoons ice water</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Put flours, sugar, salt and butter in bowl of processor and whir until dough comes together in pea-sized pieces.<span style="mso-spacerun: yes;"> </span>Slowly add water with motor going until dough begins to break away from sides and come together.<span style="mso-spacerun: yes;"> </span>Don’t over process or dough will be tough.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Turn dough out onto a large piece of wax paper.<span style="mso-spacerun: yes;"> </span>Fold wax paper over it and flatten with your hand, then roll into a circle that will fit a tart pan.<span style="mso-spacerun: yes;"> </span>Chill dough at least 30 minutes.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Lift off top of wax paper and turn dough into tart pan, carefully removing bottom layer of wax paper, smoothing dough to edges of pan.<span style="mso-spacerun: yes;"> </span>Cut away excess from top of pan.<span style="mso-spacerun: yes;"> </span>Prick bottom of tart with a fork.<span style="mso-spacerun: yes;"> </span>Lay a piece of foil over bottom and fill with baking beans.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Bake at 400˚ for 15 minutes.<span style="mso-spacerun: yes;"> </span>Remove from oven, remove baking beans and foil and let cool.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Meanwhile, prepare peaches (or plums, or pears).<span style="mso-spacerun: yes;"> </span>Toss with 2 tablespoons Kirsch or Calvados brandy and let sit for 30 minutes.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Brush bottom of pastry shell with raspberry jam and set aside.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Custard Filling</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">2 eggs</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">¼ cup superfine sugar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">¾ cup heavy cream</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Grated rind of ½ lemon</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">¼ teaspoon vanilla extract</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Beat eggs and sugar until well combined, then beat in cream, lemon rind and vanilla, and any juice from the fruit.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Arrange fruit over bottom of tart in a pleasing shape.<span style="mso-spacerun: yes;"> </span>Pour the custard over the fruit and bake at 350˚ for about 30 minutes, or until custard has set.<span style="mso-spacerun: yes;"> </span>Remove from oven and let cool. Cut into wedges and serve.</span></div>Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com1tag:blogger.com,1999:blog-1738462371883847796.post-15612210881520651872011-11-08T14:34:00.000-08:002011-11-08T14:37:16.089-08:00A Very Simple Lunch<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6v_8JsUxR0A/TrmuN4j4lCI/AAAAAAAAAaY/Jd74r1Tkpwc/s1600/IMG_2167_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://1.bp.blogspot.com/-6v_8JsUxR0A/TrmuN4j4lCI/AAAAAAAAAaY/Jd74r1Tkpwc/s320/IMG_2167_edited.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Joe was going to go out and have coffee with his friend, who would be having lunch. <span style="mso-spacerun: yes;"> </span>They do this often, as Joe brings his travel mug of coffee while his friend has breakfast or lunch. <span style="mso-spacerun: yes;"> </span>As nice as it would be for Joe to eat with his friend, it’s not in our budget—but mostly not good for his waistline. <span style="mso-spacerun: yes;"> </span>With a combination of regular exercise (with the dog in the park), and more attention to his diet, he’s lost over fifty pounds this past year. <span style="mso-spacerun: yes;"> </span>Neither one of us want to see him regain any of that dead weight.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">So we would have lunch first, but it would have to be quick since William was on his way over. <span style="mso-spacerun: yes;"> </span>What could I prepare quickly? <span style="mso-spacerun: yes;"> </span>A scan of the fridge (the contents of which were certainly no mystery) left me with an obvious choice. <span style="mso-spacerun: yes;"> </span>The tub of leftover shrimp/garbanzo bean salad would be just enough for a new kind of salad, ready to go in five minutes.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-k0jPNTbJ5Oo/TrmtWU0xjqI/AAAAAAAAAaQ/6ujCn2vT9CA/s1600/IMG_2166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://2.bp.blogspot.com/-k0jPNTbJ5Oo/TrmtWU0xjqI/AAAAAAAAAaQ/6ujCn2vT9CA/s320/IMG_2166.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Shrimp/Garbanzo Bean Salad with Satsuma Tangerines</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 can garbanzo beans, drained</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 can (4 oz.) wild caught tiny Oregon shrimp (I get them at Costco)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">½ cup Greek yogurt</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">2 stalks celery, finely chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">½ small sweet onion, chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">2 tablespoons lime juice</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">½ teaspoon red pepper flakes</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 clove garlic, crushed</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Sea salt to taste</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Mix all together to combine. <span style="mso-spacerun: yes;"> </span>Refrigerate to blend flavors. <span style="mso-spacerun: yes;"> </span>Makes four servings.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Divide two servings over ½ head Romaine, sliced crosswise and split between two plates. <span style="mso-spacerun: yes;"> </span>Arrange 1 Satsuma tangerine atop each salad and drizzle each with ½ tablespoon light balsamic vinaigrette.</span></div>Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com2tag:blogger.com,1999:blog-1738462371883847796.post-26271537967353765922011-11-02T09:05:00.000-07:002011-11-02T10:03:54.096-07:00Cleaning out the Cheese Drawer<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Idsa_kmX1LQ/TrFnAD0BOQI/AAAAAAAAAXg/VkxROZ4DhWw/s1600/IMG_2147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://1.bp.blogspot.com/-Idsa_kmX1LQ/TrFnAD0BOQI/AAAAAAAAAXg/VkxROZ4DhWw/s320/IMG_2147.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Yesterday was one of those perfect fall days that make me appreciate the steady pace of each season as one passes and another takes its place.<span style="mso-spacerun: yes;"> </span>Here in the northwest, we do have a predictable flow from spring to summer to fall and finally winter.<span style="mso-spacerun: yes;"> </span>And each season seems to have its own characteristic high points.<span style="mso-spacerun: yes;"> </span>As I looked out my office window, the giant chestnut tree, backlit by the lowering sun, was like melting gold while its branches have become a network of black veins.<span style="mso-spacerun: yes;"> </span>The air is cool and crisp, not yet cold enough for a jacket, though we have brought in the Meyer lemon tree and the Christmas cactus.<span style="mso-spacerun: yes;"> </span>Tonight may get into the 30’s and I don’t want to lose the fat and ripening fruit on the tree, nor lose the emerging blossoms on the Christmas cactus (which always blooms around Thanksgiving!)</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EpSS_kdx3rk/TrFnHEo9peI/AAAAAAAAAXo/KSmDZGaIP_0/s1600/IMG_2152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://2.bp.blogspot.com/-EpSS_kdx3rk/TrFnHEo9peI/AAAAAAAAAXo/KSmDZGaIP_0/s320/IMG_2152.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Meyer lemon tree with its glorious fruit</span></em></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5q2q7SuCk3w/TrFnOcTNEiI/AAAAAAAAAXw/D2gFurqSZJU/s1600/IMG_2161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://2.bp.blogspot.com/-5q2q7SuCk3w/TrFnOcTNEiI/AAAAAAAAAXw/D2gFurqSZJU/s320/IMG_2161.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Christmas cactus and first buds</span></em></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">The garden has pretty much been put to bed—or ignored now that almost everything has been harvested.<span style="mso-spacerun: yes;"> </span>There are still some beets and the carrots (though they’ve been attacked by some underground pest), and the Russian kale is still going strong.<span style="mso-spacerun: yes;"> </span>Maybe we can do something interesting with it for Thanksgiving, as a side dish of some sort.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-B1TN0yjKZvQ/TrFnaVT6NOI/AAAAAAAAAX4/i-RpnUCUK5Y/s1600/IMG_2164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://4.bp.blogspot.com/-B1TN0yjKZvQ/TrFnaVT6NOI/AAAAAAAAAX4/i-RpnUCUK5Y/s320/IMG_2164.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Last tomatoes</span></em></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;"><span style="mso-spacerun: yes;"></span>The last of the tomatoes are ripening on the counter, and I have a drawerful of them in the fridge.<span style="mso-spacerun: yes;"> </span>I decided it was time to clean out the cheese drawer which has been sadly ignored for awhile.<span style="mso-spacerun: yes;"> </span>Not a good thing to do with cheese!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">In a past life, I managed the fine crystal and silver department at a Neiman Marcus store.<span style="mso-spacerun: yes;"> </span>Included in my department was a small charcuterie of fine cheeses and sausages.<span style="mso-spacerun: yes;"> </span>Why it was part of fine china and linens is a mystery, but there it was.<span style="mso-spacerun: yes;"> </span>I had someone in charge that had been trained to care for it all.<span style="mso-spacerun: yes;"> </span>Every day, her first task was to take each of the cheeses out of the case and carefully slice off any encroaching mildew that might be beginning.<span style="mso-spacerun: yes;"> </span>There was nothing wrong with the underlying cheese; it just needed cleaning up.<span style="mso-spacerun: yes;"> </span>Since those long ago days, I have continued this practice of maintenance on the cheeses I get.<span style="mso-spacerun: yes;"> </span>Sometimes, my nose has alerted me that is was time to do some clean-up.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">One of my favorite cheeses is something called Cambozola, similar to Gorgonzola but creamier.<span style="mso-spacerun: yes;"> </span>Today, the small piece I had left got smaller as I cut away the somewhat gooey outside.<span style="mso-spacerun: yes;"> </span>It was time to use this up.<span style="mso-spacerun: yes;"> </span>I was also left with a tiny piece of white cheddar.<span style="mso-spacerun: yes;"> </span>We often have quesadillas for lunch, just a little grated cheese on a tortilla with cut up tomato, onion and jalapeño. <span style="mso-spacerun: yes;"> </span>Simple and satisfying and quick to prepare.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">I had tortillas and three very unripe pears.<span style="mso-spacerun: yes;"> </span>I also had a bunch of green onions.<span style="mso-spacerun: yes;"> </span>This, combined with the Cambozola might be pretty tasty.<span style="mso-spacerun: yes;"> </span>And I could drizzle some honey over this since the pears were so green.<span style="mso-spacerun: yes;"> </span>Cheese and fruit go together so well I think.<span style="mso-spacerun: yes;"> </span>Joe enjoyed this so much he literally licked his plate!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pLUtMNHtefg/TrFnlMz6zYI/AAAAAAAAAYA/Bgq7S0z01yg/s1600/IMG_2153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://2.bp.blogspot.com/-pLUtMNHtefg/TrFnlMz6zYI/AAAAAAAAAYA/Bgq7S0z01yg/s320/IMG_2153.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/--63tLbDWlcg/TrFnuKFu0NI/AAAAAAAAAYI/2VPXIOnnUlI/s1600/IMG_2154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://4.bp.blogspot.com/--63tLbDWlcg/TrFnuKFu0NI/AAAAAAAAAYI/2VPXIOnnUlI/s320/IMG_2154.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Eb47YVs6LTk/TrFn3QyG_iI/AAAAAAAAAYQ/0znbnP3fYng/s1600/IMG_2155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://4.bp.blogspot.com/-Eb47YVs6LTk/TrFn3QyG_iI/AAAAAAAAAYQ/0znbnP3fYng/s320/IMG_2155.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Fruit and Cheese Quesadilla</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">2 flour tortillas</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">2 ozs. Cambazola (or Gorgonzola)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">2 tablespoons grated white cheddar (or other sharp cheese)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">2 green onions, chopped including most of the green</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 tablespoon honey</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 tablespoon extra virgin olive oil</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">½ pear, cut in fine slices</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Spread Cambozola on half of each tortilla. <span style="mso-spacerun: yes;"> </span>Sprinkle with green onions, thinly sliced pear pieces, grated cheddar and a drizzle of honey. <span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Heat olive oil in large flat pan (or griddle).</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Fold tortilla in half and place in heated pan. <span style="mso-spacerun: yes;"> </span>Cook until golden on one side, and then carefully turn to cook other side. <span style="mso-spacerun: yes;"> </span>Serve immediately.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-OqDeamErbi0/TrFn8efl8XI/AAAAAAAAAYY/dCdrCcGH2dw/s1600/IMG_2157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://4.bp.blogspot.com/-OqDeamErbi0/TrFn8efl8XI/AAAAAAAAAYY/dCdrCcGH2dw/s320/IMG_2157.JPG" width="320" /></a></div><div style="text-align: center;"><span style="font-size: x-small;"><em>Yum!</em></span></div><div style="text-align: center;"></div>Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com1tag:blogger.com,1999:blog-1738462371883847796.post-34408855390007122852011-10-25T12:22:00.000-07:002011-10-25T12:22:42.315-07:00Tomato Fig Marmalade<div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vhhxU0CqSAI/TqcJK1w1szI/AAAAAAAAAWs/VGak-ZbPkZ0/s1600/IMG_2136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://4.bp.blogspot.com/-vhhxU0CqSAI/TqcJK1w1szI/AAAAAAAAAWs/VGak-ZbPkZ0/s320/IMG_2136.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Still attached like a cluster of grapes</span></em></div><div align="center" class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">The volunteer tomato plant that appeared among the beans this summer is still producing.<span style="mso-spacerun: yes;"> </span>Such a hardy determined plant deserves some special attention.<span style="mso-spacerun: yes;"> </span>After all, it did the thing that plants are supposed to do.<span style="mso-spacerun: yes;"> </span>When it died last year, its last rotting tomatoes were the nourishment for the seeds that were left behind.<span style="mso-spacerun: yes;"> </span>The winter rains, falling debris, even the turning of the soil in the spring could be the nursery for a new plant to begin.<span style="mso-spacerun: yes;"> </span>When the beans started to grow, their strong young stalks provided a trellis for the young volunteer that lay hidden but was now reaching for the sun.<span style="mso-spacerun: yes;"> </span>Undisturbed, the tomato plant continued to grow and strengthen until it towered over all the other plants in the bed.<span style="mso-spacerun: yes;"> </span>And long after everything else has finished, the untended, ignored volunteer is showing the essential hardiness that comes from being a determined survivor.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">My plan had been to make orange marmalade so I went to Fannie Farmer to remind myself of the basics of making jam.<span style="mso-spacerun: yes;"> </span>Listed above the instructions for orange marmalade was a recipe for tomato marmalade.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ezV75JsohpQ/TqcJP9HsruI/AAAAAAAAAW0/FJv5zlVge5s/s1600/IMG_2123_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://4.bp.blogspot.com/-ezV75JsohpQ/TqcJP9HsruI/AAAAAAAAAW0/FJv5zlVge5s/s320/IMG_2123_edited.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Red and green tomatoes, orange and lemon slices and sugar</span></em></div><div style="text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;"><span style="mso-spacerun: yes;"> </span>Hmm…why not?<span style="mso-spacerun: yes;"> </span>It didn’t seem to matter whether the tomatoes were ripe or still green and I would only need one orange to do this, so I could still have enough to make orange marmalade later, once I get more jars.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">But I would only make a small batch because the tomatoes have been ripening so well on the counter that they continue to be a treat to eat as they are in all their sweet juiciness.<span style="mso-spacerun: yes;"> </span>Besides, this was a bit of an experiment.<span style="mso-spacerun: yes;"> </span>Tomato marmalade?<span style="mso-spacerun: yes;"> </span>It sounded really good for a lover of tomatoes like me, but...<span style="mso-spacerun: yes;"> </span>Then I remembered the figs I had left over.<span style="mso-spacerun: yes;"> </span>They were really ripe and would be a good spark of flavor to complement the tomatoes and orange.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-etbuWXPOhAU/TqcJUPPUf7I/AAAAAAAAAW8/kZ9o1o3JLm4/s1600/IMG_2126_edited.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://2.bp.blogspot.com/-etbuWXPOhAU/TqcJUPPUf7I/AAAAAAAAAW8/kZ9o1o3JLm4/s320/IMG_2126_edited.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Simmering away happily with the figs</span></em></div><div style="text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;"><span style="mso-spacerun: yes;"> </span></span><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">I only made four 6 oz. jars.<span style="mso-spacerun: yes;"> </span>Maybe I’ll have to make more.<span style="mso-spacerun: yes;"> <span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;"><span style="mso-spacerun: yes;"></span>It’s really, really good on a breakfast piece of toasted baguette.</span> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rJS1Z-aewlg/TqcJcR_VI6I/AAAAAAAAAXM/Xs43ybvR3dU/s1600/IMG_2132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://2.bp.blogspot.com/-rJS1Z-aewlg/TqcJcR_VI6I/AAAAAAAAAXM/Xs43ybvR3dU/s320/IMG_2132.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9YNAsvfnshE/TqcJgUuuTLI/AAAAAAAAAXU/5lB2YcV5fwo/s1600/IMG_2134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://2.bp.blogspot.com/-9YNAsvfnshE/TqcJgUuuTLI/AAAAAAAAAXU/5lB2YcV5fwo/s320/IMG_2134.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;"><span style="mso-spacerun: yes;"><span style="mso-spacerun: yes;"> </span>Put in a pretty little jar it could be a nice gift and a reminder of the summer that wasn’t but became the fall to remember for its giving harvest.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FUt7E8b-dIU/TqcJXnHNc6I/AAAAAAAAAXE/6vJfDKlgUbQ/s1600/IMG_2130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ida="true" src="http://1.bp.blogspot.com/-FUt7E8b-dIU/TqcJXnHNc6I/AAAAAAAAAXE/6vJfDKlgUbQ/s320/IMG_2130.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;"> </span><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Tomato Fig Marmalade</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">6 ripe black figs</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 Valencia orange, sliced very thin</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">½ lemon, sliced very thin</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">4 cups red and/or green tomatoes, cut in small pieces (I didn’t even peel them, they’re so tender)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">3 cups sugar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Mix all together in stock pot and boil slowly, stirring occasionally to prevent sticking until thick, about one to two hours. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Ladle into hot, sterilized jars. <span style="mso-spacerun: yes;"> </span>Seal and boil ten minutes in water bath.</span></div>Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com1tag:blogger.com,1999:blog-1738462371883847796.post-71162040955313009422011-10-22T10:25:00.000-07:002011-10-22T10:32:08.668-07:00Salsa<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-N9tHHfi2FhQ/TqL6LABATnI/AAAAAAAAAVc/bu0PjGOBL1o/s1600/IMG_2118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="http://3.bp.blogspot.com/-N9tHHfi2FhQ/TqL6LABATnI/AAAAAAAAAVc/bu0PjGOBL1o/s320/IMG_2118.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">I think my favorite snack is salsa.<span style="mso-spacerun: yes;"> </span>Best of all is a chunky chip dipped into restaurant style salsa, spicy and smoky.<span style="mso-spacerun: yes;"> </span>I feel a little guilty pleasure in this indulgence since Joe doesn’t really care for salsa; so when I choose a jar at the grocery store, I go for cheap since it’s only for me.<span style="mso-spacerun: yes;"> </span>Finally, it occurred to me that I should just make my own salsa.<span style="mso-spacerun: yes;"> </span>I still have a lot of tomatoes and even a few peppers, though tiny.<span style="mso-spacerun: yes;"> </span>I could augment with peppers at the market, which are on sale this week, and onions are also a good bargain right now.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CTjjRE7fvZE/TqL6SSjz3tI/AAAAAAAAAVs/b7jTd7kibSc/s1600/IMG_2098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="http://1.bp.blogspot.com/-CTjjRE7fvZE/TqL6SSjz3tI/AAAAAAAAAVs/b7jTd7kibSc/s320/IMG_2098.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;"><span style="mso-spacerun: yes;"> </span>And since I need at least three quarts of tomatoes for the amount of salsa I want to make, I’ll augment the tomatoes from the garden with diced organic tomatoes from Costco (also on sale this week).</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TbPPFVckGGk/TqL6QVA3IUI/AAAAAAAAAVk/kanp6ubKr80/s1600/IMG_2097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="http://3.bp.blogspot.com/-TbPPFVckGGk/TqL6QVA3IUI/AAAAAAAAAVk/kanp6ubKr80/s320/IMG_2097.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">I sorted all the tomatoes, keeping the best to enjoy in salads and keeping some in the process of ripening to enjoy later.<span style="mso-spacerun: yes;"> </span>It looks as if we might actually have a few tomatoes left by Thanksgiving.<span style="mso-spacerun: yes;"> </span>A really late start to the season, but those wonderful tomatoes just keep on coming.<span style="mso-spacerun: yes;"> </span>The main plants are done but the volunteer cherry tomatoes are still happening as well as the two little patio plants by the door.<span style="mso-spacerun: yes;"> </span>For all my early grousing and worry about this season, I am astonished.<span style="mso-spacerun: yes;"> </span>It’s almost as if these plucky tomatoes were determined to prove me wrong.<span style="mso-spacerun: yes;"> </span>They would produce, despite my belief they might not!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">I like the taste of roasted peppers and onions and garlic, so I started with that.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wgkhaeMjwro/TqL6gLxtRWI/AAAAAAAAAV0/c3W1KSBtc3w/s1600/IMG_2099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="http://2.bp.blogspot.com/-wgkhaeMjwro/TqL6gLxtRWI/AAAAAAAAAV0/c3W1KSBtc3w/s320/IMG_2099.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;"><span style="mso-spacerun: yes;"></span>I didn’t bother peeling the tomatoes, just cut them into chunks.<span style="mso-spacerun: yes;"> </span>I also found a few tomatillos from the volunteer plant that came out of the garden earlier this season.<span style="mso-spacerun: yes;"> </span>I could add them as well.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-YV29RHkNpvQ/TqL6lkpGAUI/AAAAAAAAAV8/ZYVx6zvChSc/s1600/IMG_2101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="http://4.bp.blogspot.com/-YV29RHkNpvQ/TqL6lkpGAUI/AAAAAAAAAV8/ZYVx6zvChSc/s320/IMG_2101.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;"><span style="mso-spacerun: yes;"> </span>After the peppers were roasted to my liking, I dumped them in the stock pot along with all the tomatoes.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KNpq1_7etOc/TqL61aP1YiI/AAAAAAAAAWM/XhtfniLlw48/s1600/IMG_2104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="http://2.bp.blogspot.com/-KNpq1_7etOc/TqL61aP1YiI/AAAAAAAAAWM/XhtfniLlw48/s320/IMG_2104.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;"><span style="mso-spacerun: yes;"></span>I added a little vinegar and a little sugar and some pickling salt and set the whole business to simmer for about a half hour.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JKN4Rm-wf6M/TqL676iE-1I/AAAAAAAAAWU/39u4mW4_xXA/s1600/IMG_2107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="http://2.bp.blogspot.com/-JKN4Rm-wf6M/TqL676iE-1I/AAAAAAAAAWU/39u4mW4_xXA/s320/IMG_2107.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">The messy part was when I put batches in the processor to mash up.<span style="mso-spacerun: yes;"> </span>I put everything back in the stock pot and set it to simmer while I prepared the jars in a boiling water bath to sterilize.<span style="mso-spacerun: yes;"> </span>When I tasted the salsa it was good but didn’t have much oomph.<span style="mso-spacerun: yes;"> </span>It needed a little more spicy heat.<span style="mso-spacerun: yes;"> </span>I shook in a bunch of powdered chipotle pepper—and a bunch more when it was still a little too bland.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Ex1zTgV_VQs/TqL7CSUx-sI/AAAAAAAAAWc/HZq_LJkFexc/s1600/IMG_2108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="http://4.bp.blogspot.com/-Ex1zTgV_VQs/TqL7CSUx-sI/AAAAAAAAAWc/HZq_LJkFexc/s320/IMG_2108.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Finally, I was done.<span style="mso-spacerun: yes;"> </span>I scooped the salsa out of the pot with a measuring cup so that I could pour it into the jars without making too much of a mess.<span style="mso-spacerun: yes;"> </span>Wow!<span style="mso-spacerun: yes;"> </span>Thirteen 12 oz. jars in all!<span style="mso-spacerun: yes;"> </span>That should last a little while at least.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">But the sale at Costco is still going on for the diced tomatoes, and I still have a large supply of homegrown, and still some peppers and onions.<span style="mso-spacerun: yes;"> </span>And maybe this time I’ll cook the tomatoes with some dried chipotle peppers.<span style="mso-spacerun: yes;"> </span>Make this a fiery batch.<span style="mso-spacerun: yes;"> </span>I just need more jars…</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Restaurant Style Salsa in Jars</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">3 quarts tomatoes </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 red onion to roast</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 large sweet pepper (I used 1/3 each of red, yellow, orange and green bell peppers)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">3 fresh jalepenos (I only had 2, but I had about 4 little ones from the garden</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">2 Anaheim peppers</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">4-6 cloves of garlic </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 white onion, chopped and cooked with the tomatoes rather than roasted</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">3 tablespoons pickling salt or sea salt</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1/3 cup vinegar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">¼ cup sugar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 tablespoon ground chipotle pepper</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Roast pepper slices, red onion in chunks, and garlic about ½ hour in hot oven until slightly charred.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Meantime, cut up tomatoes and add diced tomatoes to make three quarts.<span style="mso-spacerun: yes;"> </span>Add chopped white onion and roasted vegetables and cook in large stock pot over medium heat for about ½ hour.<span style="mso-spacerun: yes;"> </span>Process in food processor in batches and put back in stock pot and simmer while the jars are boiling to sterilize.<span style="mso-spacerun: yes;"> </span>Adjust seasonings to taste, adding more chipotle pepper for more heat. <span style="mso-spacerun: yes;"> </span>Makes thirteen 12 oz. jars.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xzofwWD9xcw/TqL7LlAkKXI/AAAAAAAAAWk/wJwr5yvxFYo/s1600/IMG_2113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="http://1.bp.blogspot.com/-xzofwWD9xcw/TqL7LlAkKXI/AAAAAAAAAWk/wJwr5yvxFYo/s320/IMG_2113.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">I was eager to try some of this salsa out and wondered if Joe might like it in a meal. <span style="mso-spacerun: yes;"> </span>How about a sort of fajita/jambalaya kind of thing with leftover chicken? <span style="mso-spacerun: yes;"> </span>The salsa might dress up the humble dish. <span style="mso-spacerun: yes;"> </span>So I sautéed a bit of onion, garlic, celery, a carrot, a couple of small tomatoes and peppers in a little olive oil; <span style="mso-spacerun: yes;"> </span>I cooked a little white rice. <span style="mso-spacerun: yes;"> </span>In the last five minutes, I added the chopped chicken to the vegetables and stirred it all together. <span style="mso-spacerun: yes;"> </span>Served with the rice and garnished with a little cheese and a generous dollop of the salsa, it was pretty good, especially with a little sour cream on the side to soften the flavors (since I had spiced up the vegetables quite a bit).</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Joe liked it. <span style="mso-spacerun: yes;"> </span>But then, he seems to like everything I cook, sweet man…</span></div>Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com3tag:blogger.com,1999:blog-1738462371883847796.post-599420298372446332011-10-19T10:49:00.000-07:002011-10-19T10:49:51.048-07:00Finally, Baguette Success<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HbvHfdEJXho/Tp8MAwt8BBI/AAAAAAAAAU4/5NSDLF5dhsQ/s1600/IMG_2089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="http://1.bp.blogspot.com/-HbvHfdEJXho/Tp8MAwt8BBI/AAAAAAAAAU4/5NSDLF5dhsQ/s320/IMG_2089.JPG" width="320" /></a></div><div align="left" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">When my trusty bread machine died, I replaced it with another, the same kind, that I found at Goodwill for $9.99.<span style="mso-spacerun: yes;"> </span>Not bad, and it worked.<span style="mso-spacerun: yes;"> </span>For a while.<span style="mso-spacerun: yes;"> </span>When it also died, I shopped around, comparing prices, reluctant to try again at Goodwill, though there is always an assortment of bread machines at Goodwill.<span style="mso-spacerun: yes;"> </span>It’s a puzzle to me that there should always be several to choose from.<span style="mso-spacerun: yes;"> </span>Why do people give up their bread machines?<span style="mso-spacerun: yes;"> </span></span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">I finally settled on a Cuisinart machine that Costco was selling at a pretty good price.<span style="mso-spacerun: yes;"> </span>When I tried it out it made such a racket I was certain there must be something seriously wrong with it.<span style="mso-spacerun: yes;"> </span>Metal banging against metal with terrible noise!<span style="mso-spacerun: yes;"> </span>I repositioned the container—to no avail.<span style="mso-spacerun: yes;"> </span>In frustration, I cleaned it out and repackaged it.<span style="mso-spacerun: yes;"> </span>I returned it to Costco the next day, but didn’t replace it.<span style="mso-spacerun: yes;"> </span>I thought I’d try the Goodwill one again.<span style="mso-spacerun: yes;"> </span>I made a good pizza dough and was ready to attempt the French bread again.<span style="mso-spacerun: yes;"> </span>But the dough didn’t rise as expected.<span style="mso-spacerun: yes;"> </span>It was heavy and dense.<span style="mso-spacerun: yes;"> </span>I was using the same flour and the yeast was new.<span style="mso-spacerun: yes;"> </span>What’s the deal?<span style="mso-spacerun: yes;"> </span>When I tried again, the machine just stopped working altogether.</span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Not ready to give up, I went back to Costco and bought the Cuisinart again.<span style="mso-spacerun: yes;"> </span>Maybe the first one was just defective.<span style="mso-spacerun: yes;"> </span>After all, Cuisinart is a good name in small appliances.<span style="mso-spacerun: yes;"> </span>They wouldn’t be selling something defective, would they?<span style="mso-spacerun: yes;"> </span>I decided to make a baked loaf instead of just the dough.<span style="mso-spacerun: yes;"> </span>It was pretty good, but not my idea of French bread.<span style="mso-spacerun: yes;"> </span>It was more like an English muffin.<span style="mso-spacerun: yes;"> </span>Joe loved it and ate too much of it.<span style="mso-spacerun: yes;"> </span>Time to try the baguettes again.</span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">This time, the dough seemed fine and I shaped it into the usual three loaves I make.<span style="mso-spacerun: yes;"> </span>It felt a little different as I was shaping it, not as elastic as I had been used to.<span style="mso-spacerun: yes;"> </span>It rose nicely but when I baked it, the dough fell as flat as a pancake.<span style="mso-spacerun: yes;"> </span>The resulting bread was only good for crostinis, not the nice full slices I had come to expect.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-39FNCfYXago/Tp8MHr0JDxI/AAAAAAAAAVA/lAllSNrc7AE/s1600/IMG_2088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="http://2.bp.blogspot.com/-39FNCfYXago/Tp8MHr0JDxI/AAAAAAAAAVA/lAllSNrc7AE/s320/IMG_2088.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Remnant slices of deflated loaf next to latest success</span></em></div><div align="center" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Not one to give up easily, I thought through all the different steps I had taken in this journey to make the perfect baguette.<span style="mso-spacerun: yes;"> </span>I had tinkered with my recipe a couple of ways, thinking maybe that was why this was not working.<span style="mso-spacerun: yes;"> </span>I adjusted the rising time, the baking time.<span style="mso-spacerun: yes;"> </span>Nothing seemed to bring me back to those first incredible loaves I had come to expect when my trusty Breadman still worked.</span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Finally, I went back to my original recipe, not the one recommended by the Cuisinart machine people.<span style="mso-spacerun: yes;"> </span>The dough came out really well and was a sensuous pleasure to shape into my three loaves.<span style="mso-spacerun: yes;"> </span>So far, so good.<span style="mso-spacerun: yes;"> </span>I scored the tops with a serrated knife, covered them with my soft towel and put them to rise for ninety minutes.<span style="mso-spacerun: yes;"> </span>When I checked them at forty five minutes, they seemed ready to go to bake.<span style="mso-spacerun: yes;"> </span>Instead of using the convection oven, I chose the bake option.<span style="mso-spacerun: yes;"> </span>I put a clay pan of water on the top rack of the oven and my pizza stone on the bottom rack and gently put the perfectly risen loaves in the middle.<span style="mso-spacerun: yes;"> </span>I set the temperature to 425˚ and the timer to thirty minutes and waited.</span></div><div align="left" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">It took a little longer than thirty minutes, but when those loaves came out of the oven, they were finally the perfect baguettes that had eluded me so long.<span style="mso-spacerun: yes;"> </span>Joe wanted to have a slice right away, but he would have to wait until they cooled.<span style="mso-spacerun: yes;"> </span>No way was I going to cut them before their time!<span style="mso-spacerun: yes;"> </span>But he could take in the wonderful fragrance of these simple baguettes.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-giEB3fxhk0o/Tp8MQSjT_PI/AAAAAAAAAVQ/kkMzvegcEuA/s1600/IMG_2086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="http://4.bp.blogspot.com/-giEB3fxhk0o/Tp8MQSjT_PI/AAAAAAAAAVQ/kkMzvegcEuA/s320/IMG_2086.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Can he get any closer?</span></em></div><div align="left" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;"><br />
</div><div align="left" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Late that night, when the house was dark and I was drifting off to sleep, I heard the familiar clatter in the kitchen that signaled that Joe wasn’t going to wait until morning to have his first slice of baguette, slathered with blackberry jam. <span style="mso-spacerun: yes;"> </span>Enjoy!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-sa0Vfn2K-iY/Tp8MN3qbj5I/AAAAAAAAAVI/ideAGqhGHjo/s1600/IMG_2092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" rda="true" src="http://1.bp.blogspot.com/-sa0Vfn2K-iY/Tp8MN3qbj5I/AAAAAAAAAVI/ideAGqhGHjo/s320/IMG_2092.JPG" width="320" /></a></div><div align="left" class="MsoNormal" style="margin: 0in 0in 10pt; text-align: left;"><br />
</div>Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com3tag:blogger.com,1999:blog-1738462371883847796.post-24907774157946588892011-10-16T12:13:00.000-07:002011-10-16T12:13:32.723-07:00Birthday Celebration and More<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">This time it was my daughter’s birthday and I wanted to pull out all the stops and present a meal that she might not prepare for herself and her family.<span style="mso-spacerun: yes;"> </span>Like so many of us, she faces budgetary challenges as she tries to stretch her grocery dollar to feed her ravenous family.<span style="mso-spacerun: yes;"> </span>With ten of us at the table for this birthday feast, I had to come up with something that wouldn’t break the bank for me either.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">I settled on something French and went to my two favorite cookbooks for some ideas and settled on Boeuf Bourguignon and a Tarte au Chocolat with chocolate sorbet for dessert (since I know she is passionate for chocolate).<span style="mso-spacerun: yes;"> </span>I modified the sorbet to make it a little creamier than called for since the tarte would be so densely chocolate.<span style="mso-spacerun: yes;"> </span>I made a dilly bread and a simple salad to go with it all.<span style="mso-spacerun: yes;"> </span>Betty brought over her raspberry chipotle sauce and poured it over a block of cream cheese, which we served with the pita crisps I had made.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Mark came with fresh chanterelles he and Dawn had picked the day before. They were sautéed quickly in garlic and butter and we ate them on little crostini toasts that I always have on hand (I use the ends of the baguettes I bake, sliced thin and slowly roasted in the oven with a drizzle of garlic infused olive oil).</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">I was pleased that I only had to shop for the meat, the little button mushrooms and some small shallots.<span style="mso-spacerun: yes;"> </span>I would also need some good chocolate and some strawberries to decorate the cake.<span style="mso-spacerun: yes;"> </span>But the rest would come out of my well-stocked basic kitchen, so the outlay, including the meat, was about $30.<span style="mso-spacerun: yes;"> </span>For ten people, this worked out to about $3 per person, a modest investment for a birthday celebration of my sweet daughter.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">She came with three enormous red cabbages from her garden and an 18” zucchini.<span style="mso-spacerun: yes;"> </span>Oh my!<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hXu8KDXSVbE/TpspOdWvMGI/AAAAAAAAATo/69bsYNIJrCg/s1600/IMG_2069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="http://1.bp.blogspot.com/-hXu8KDXSVbE/TpspOdWvMGI/AAAAAAAAATo/69bsYNIJrCg/s320/IMG_2069.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Giant Zucchini and Cabbage</span></em></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;"><span style="mso-spacerun: yes;"></span>I like cabbage but I’ve never grown it because I don’t like that gassy smell it has.<span style="mso-spacerun: yes;"> </span>And my one zucchini plant was so lost in the other squashes and crazy potato plants that it didn’t stand a chance of developing anything but small fruit—which is fine with me because the small ones are so much more tender and succulent.<span style="mso-spacerun: yes;"> </span>I was delighted with her gift and knew I could find ways of preparing it all—even going beyond slaw or zucchini bread.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">We had a lovely party with absolutely nothing left over except the dilly bread, which became a delicious lunch the next day as grilled cheese sandwiches with a bowl of fresh tomato soup.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qHWWjHDMNI0/TpspxEpBfEI/AAAAAAAAATw/oFMouRqOe8w/s1600/IMG_2056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="http://3.bp.blogspot.com/-qHWWjHDMNI0/TpspxEpBfEI/AAAAAAAAATw/oFMouRqOe8w/s320/IMG_2056.JPG" width="320" /></a></div><div align="center" class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; line-height: 200%;"><em><span style="font-size: x-small;">Tomato Soup with Dilly Grilled Cheese Sndwich</span></em></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">What did I do with the cabbage?<span style="mso-spacerun: yes;"> </span>Much of it is still in the refrigerator and I will give my neighbor one large head.<span style="mso-spacerun: yes;"> </span>But I have already used half of one head in a taco soup/stew which Joe and I had the other night.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-CMxqThNen0c/TpsqGnf_sZI/AAAAAAAAAT4/dIRWK6C2KxE/s1600/IMG_2059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="http://3.bp.blogspot.com/-CMxqThNen0c/TpsqGnf_sZI/AAAAAAAAAT4/dIRWK6C2KxE/s320/IMG_2059.JPG" width="320" /></a></div><div align="center" class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; line-height: 200%;"><span style="mso-spacerun: yes;"><em><span style="font-size: x-small;">Taco Soup/Stew</span></em></span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;"><span style="mso-spacerun: yes;"></span>I made a lot so I took a tip from Betty’s very smart way of freezing leftovers.<span style="mso-spacerun: yes;"> </span>One zip-lock sandwich bag will hold about one cup, while a quart bag will comfortably hold two generous cups—just right for two people.<span style="mso-spacerun: yes;"> </span>When the bags are zipped and flattened, they take up very little space in the freezer and can easily be stacked. <span style="mso-spacerun: yes;"> </span>Of course, I’ve done this with spinach, blackberries, with much of the stuff that couldn’t be preserved on the shelf.<span style="mso-spacerun: yes;"> </span>But when it comes to leftovers, I usually have put them in margarine tubs to freeze, thinking that zip-lock bags could leak.<span style="mso-spacerun: yes;"> </span>I’ve frozen sliced peaches arranged for future tarts and carefully laid them flat on a freezer shelf.<span style="mso-spacerun: yes;"> </span>That will be a real treat at Christmas or Thanksgiving!<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">As challenging as I thought this growing season would be when we had so much rain and cold as late as mid-August, in fact the garden has produced an abundance of everything—even the best tomato crop I’ve ever had!<span style="mso-spacerun: yes;"> </span>For the first time in the fifteen years we’ve lived here, there was no blossom blight on the tomatoes.<span style="mso-spacerun: yes;"> </span>It may be all the egg shells I mixed into the soil around the plants.<span style="mso-spacerun: yes;"> </span>It may also be that the plants were protected in their cozy hoop house.<span style="mso-spacerun: yes;"> </span>I’ve saved a few seeds to dry and plant for next year’s crop.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UTBNi_cGRYA/TpsqrFM2FgI/AAAAAAAAAUA/1Yh9pe7skYg/s1600/IMG_2063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="http://3.bp.blogspot.com/-UTBNi_cGRYA/TpsqrFM2FgI/AAAAAAAAAUA/1Yh9pe7skYg/s320/IMG_2063.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EXxcy1BRvTQ/Tpsq0EwDDSI/AAAAAAAAAUI/E_torZVdpqM/s1600/IMG_2064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="http://2.bp.blogspot.com/-EXxcy1BRvTQ/Tpsq0EwDDSI/AAAAAAAAAUI/E_torZVdpqM/s320/IMG_2064.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SUZ3zoAgQio/Tpsq7TxjR0I/AAAAAAAAAUQ/C5QFI-k9VFE/s1600/IMG_2065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="http://1.bp.blogspot.com/-SUZ3zoAgQio/Tpsq7TxjR0I/AAAAAAAAAUQ/C5QFI-k9VFE/s320/IMG_2065.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">The best tomato, by far, has been “Purple Calabash”, a really gnarly looking heirloom that is incredibly sweet and juicy.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zBpLxf7icu4/TpsrKptW9mI/AAAAAAAAAUY/pngPTZslxEA/s1600/IMG_2077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="http://3.bp.blogspot.com/-zBpLxf7icu4/TpsrKptW9mI/AAAAAAAAAUY/pngPTZslxEA/s320/IMG_2077.JPG" width="320" /></a></div><div align="center" class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; line-height: 200%;"><span style="mso-spacerun: yes;"><em><span style="font-size: x-small;">Purple Calabash</span></em></span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;"><span style="mso-spacerun: yes;"> </span>A close second is “Black Krim”, a Russian wonder that has crimson flesh and a deep mahogany skin.<span style="mso-spacerun: yes;"> </span>It is large and abundant and delicious.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-g-O4iGEUOGU/TpsrhWWA3LI/AAAAAAAAAUg/ueCgUPLWzcU/s1600/IMG_2078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="http://3.bp.blogspot.com/-g-O4iGEUOGU/TpsrhWWA3LI/AAAAAAAAAUg/ueCgUPLWzcU/s320/IMG_2078.JPG" width="320" /></a></div><div align="center" class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; line-height: 200%;"><span style="mso-spacerun: yes;"><em><span style="font-size: x-small;">Russian Black Krim</span></em></span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;"><span style="mso-spacerun: yes;"> </span>“French Carmello” is a<span style="mso-spacerun: yes;"> </span>tart salad tomato that seems to never spoil.<span style="mso-spacerun: yes;"> </span>Bright tomato red, it is closest to a “campari” on taste and size.<span style="mso-spacerun: yes;"> </span>I will try these all again next year, with an earlier start, in the cozy hoop house.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3SEggNx6sQo/TpssEPbTaCI/AAAAAAAAAUo/b9MoPiybZY8/s1600/IMG_2071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" oda="true" src="http://2.bp.blogspot.com/-3SEggNx6sQo/TpssEPbTaCI/AAAAAAAAAUo/b9MoPiybZY8/s320/IMG_2071.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">French Carmello and unripe Cherry Tomatoes</span></em></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">I think the only reason I am so passionate about gardening is the reward of tomatoes in the fall.<span style="mso-spacerun: yes;"> </span>This year, we may even have a tomato or two for Thanksgiving! </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Taco Soup/Stew</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">2 cloves garlic</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">½ onion, coarsely chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 jalapeno, chopped fine</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">2 tablespoon taco seasoning (I used Pwnzey’s—a birthday gift)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 teaspoon chipotle seasoning</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">½ tablespoon salt</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">3 chopped tomatoes</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 pound ground turkey (or beef)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 can black beans</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 can 3 bean salad (from my sister when she moved away)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 cup tomato soup (leftover from the day before)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">½ cup salsa</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">½ cut cabbage, finely sliced</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Fry turkey with seasonings, onion, and jalapeno.<span style="mso-spacerun: yes;"> </span>Add remaining ingredients and simmer about 30 minutes until flavors are well blended.<span style="mso-spacerun: yes;"> </span>Adjust seasonings to taste.<span style="mso-spacerun: yes;"> </span>Serve with toasted pita chips and grated medium cheddar.<span style="mso-spacerun: yes;"> </span>Makes about 10 cups.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Dilly French Bread</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Follow directions in your breadmaker for French bread, adding 2 tablespoons dill weed to dry ingredients.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Easy Tomato Soup</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 small can tomato paste</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 quart chicken stock (or water)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 tablespoon roasted tomato/garlic/basil pesto</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 cup milk</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Combine all and simmer about 20 minutes.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Roasted Tomato/Garlic/Basil pesto</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 cup tomatoes slow roasted with garlic and herbs in olive oil (or use a jar of tomato pesto)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">3 cloves garlic</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">½ cup fresh basil leaves</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Whir all ingredients in food processor until well combined. <span style="mso-spacerun: yes;"> </span>Delicious spread on crostini as an munchy appetizer. </span></div><div style="text-align: center;"></div>Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com2tag:blogger.com,1999:blog-1738462371883847796.post-28769189372544682532011-10-03T09:52:00.000-07:002011-10-03T09:52:18.448-07:00Lost in the Woods with Chanterelles<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">We weren’t too sure what to expect when we were invited to go off-roading in Mark’s jeep, but we knew we were in for an adventure.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">“Where are your jackets?” Mark asked, and Dawn echoed, “And how about a scarf—and boots?”</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">I thought I was ready for a tromp in the woods.<span style="mso-spacerun: yes;"> </span>I had my hoodie and my good walking sneakers.<span style="mso-spacerun: yes;"> </span>And Joe had his heavy fleece.<span style="mso-spacerun: yes;"> </span>But they reached for extra jackets and scarves—just in case, and we were off.<span style="mso-spacerun: yes;"> </span>We were going mushroom hunting.<span style="mso-spacerun: yes;"> </span>Dawn has done this sort of thing since she was a child and is quite comfortable picking the mushrooms she knows well.<span style="mso-spacerun: yes;"> </span>And I certainly remember going mushroom hunting with my father when we walked through northeastern forests in search of chanterelles and morels, which were more elusive.<span style="mso-spacerun: yes;"> </span>We came home with big paper bags filled with the glorious gold of Chanterelles and he cooked most of them in an evening in butter and garlic, and we feasted—all six of us kids and my parents.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">It was misty-rainy, perfect for mushroom hunting.<span style="mso-spacerun: yes;"> </span>Mark drove until urban became suburban, then country, then simply forest with a few access roads.<span style="mso-spacerun: yes;"> </span>We bumped along for awhile until we could go no farther as the forest road finally ended with a gate.<span style="mso-spacerun: yes;"> </span>This might be perfect.<span style="mso-spacerun: yes;"> </span>The woods were deep and quiet with only a small sound of raindrops falling to the undergrowth in light splashes.<span style="mso-spacerun: yes;"> </span>The trees wore blankets of moss, soft to the touch as I reached out for sound footing.<span style="mso-spacerun: yes;"> </span>The ground was so thick with pine needles it was like cushions underfoot.<span style="mso-spacerun: yes;"> </span>The forest breathed quietly.<span style="mso-spacerun: yes;"> </span>Ferns and salal were electric green in the deep shadow of the trees.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">We started out together and gradually drifted apart, eyes to the ground, trying to differentiate between fallen leaves and a possible mushroom patch.<span style="mso-spacerun: yes;"> </span>I stayed close to Joe and Dawn while Mark moved off in another direction.<span style="mso-spacerun: yes;"> </span>I didn’t dare lose sight of my companions because I had absolutely no idea where we were, where we had been or where we were headed.<span style="mso-spacerun: yes;"> </span>Dawn seemed the most sure of herself and where to go.<span style="mso-spacerun: yes;"> </span>We called out to Mark but there was silence all around.<span style="mso-spacerun: yes;"> </span>Where had he gone?<span style="mso-spacerun: yes;"> </span>Did he go back to the jeep, assuming we were also headed back?<span style="mso-spacerun: yes;"> </span>We called again, thinking we couldn’t possibly be far from the jeep.<span style="mso-spacerun: yes;"> </span>We hadn’t been hiking very long, after all—or so it seemed.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Dawn finally found a road and the three of us headed there, thinking surely we would see the jeep as soon as we left the woods.<span style="mso-spacerun: yes;"> </span>But the road stretched blankly in either direction.<span style="mso-spacerun: yes;"> </span>I wondered if there might be cell service in this remote area.<span style="mso-spacerun: yes;"> </span>I was beginning to get a little scared.<span style="mso-spacerun: yes;"> </span>And was tremendously relieved when I was able to connect to Mark’s phone—but he wasn’t answering.<span style="mso-spacerun: yes;"> </span>I left a message, “we’re on this road, but don’t know if it’s the same road we came on.<span style="mso-spacerun: yes;"> </span>It doesn’t look familiar…please call back…” </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Joe took out his iPhone, now that we knew we had coverage, and began zeroing in on our location until he had the name of this road.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Mark called back finally.<span style="mso-spacerun: yes;"> </span>“I’m at the jeep,” he said.<span style="mso-spacerun: yes;"> </span>“”I’ll honk the horn.<span style="mso-spacerun: yes;"> </span>Can you hear it?”</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">I heard it on the phone but not in reality.<span style="mso-spacerun: yes;"> </span>“Mark’s honking the horn.<span style="mso-spacerun: yes;"> </span>Can you guys hear it?” I asked, now really beginning to panic, though at least we were in contact.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">“Tell him the road we’re on,” Joe said.<span style="mso-spacerun: yes;"> </span>When I told Mark he said, “that’s pretty close by.<span style="mso-spacerun: yes;"> </span>I’ve got it on the GPS.<span style="mso-spacerun: yes;"> </span>Walk down to the gate because I can’t come any further.<span style="mso-spacerun: yes;"> </span>It’s not far.”</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Dawn had been walking fast in both directions of the road, hoping to find something familiar.<span style="mso-spacerun: yes;"> </span>Her hair was wet now and her jacket shiny with rain, which had begun to fall softly and steadily.<span style="mso-spacerun: yes;"> </span>I sought protection under the overhanging boughs of a tree.<span style="mso-spacerun: yes;"> </span>Now that we knew which direction to go and how far it was, we set off at a fast clip until we finally saw the jeep.<span style="mso-spacerun: yes;"> </span>Dawn ran ahead to Mark and there was a sudden exclamation of joy as she looked in the Whole Foods grocery bag he was showing her, an enormous grin on his face.<span style="mso-spacerun: yes;"> </span>He was as drenched as we all were.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">“Chanterelle!” she exclaimed.<span style="mso-spacerun: yes;"> </span>“Where did you find them?”</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">“I have no idea.<span style="mso-spacerun: yes;"> </span>I got really lost and called and called you guys.<span style="mso-spacerun: yes;"> </span>Then I saw them, right there in front of me.<span style="mso-spacerun: yes;"> </span>So I picked them and here they are.<span style="mso-spacerun: yes;"> </span>But I was really freaked out when I couldn’t find you and you didn’t hear me call.”</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">“I’m so relieved there’s cell service—even here…” I said.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">We piled into the jeep and went on with our adventure promising to stick together on any future hike—and to all have our phones with us—just in case.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">We decided to have lunch in Leavenworth, clueless about the fact that this was the first weekend of Octoberfest.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7zjGocgVVgQ/Tongd58Bp1I/AAAAAAAAAS0/RbZwz3QELzk/s1600/IMG_2023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="http://2.bp.blogspot.com/-7zjGocgVVgQ/Tongd58Bp1I/AAAAAAAAAS0/RbZwz3QELzk/s320/IMG_2023.JPG" width="320" /></a></div><div style="text-align: center;"> <em><span style="font-size: x-small;">Mark and Dawn</span></em></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gTfVmySoWo8/TonggxBla6I/AAAAAAAAAS4/wc2F11UjzPY/s1600/IMG_2027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="http://1.bp.blogspot.com/-gTfVmySoWo8/TonggxBla6I/AAAAAAAAAS4/wc2F11UjzPY/s320/IMG_2027.JPG" width="320" /></a></div><div align="center" class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; line-height: 200%;"><span style="mso-spacerun: yes;"><em><span style="font-size: x-small;">Joe and Me</span></em></span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;"><span style="mso-spacerun: yes;"></span>We surfed the crowds, had the obligatory bratwurst (which was deliciously succulent and spicy) and ended up in a little meat and cheese shop.<span style="mso-spacerun: yes;"> </span>On the counter top was and array of sausage and cured meat samples.<span style="mso-spacerun: yes;"> </span>Never one to pass up a food sample, I tried a few until my toothpick pierced the most unusual sliver of a mound of petals on a plate labeled “Buckboard Bacon”.<span style="mso-spacerun: yes;"> </span>Looking in the case, I saw what looked like some of the fallen logs we had seen in the woods, dark and withered and gnarly.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JoTLbEGzeak/TonhJuQ8SSI/AAAAAAAAAS8/KnQfYTHJABo/s1600/IMG_2041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="http://2.bp.blogspot.com/-JoTLbEGzeak/TonhJuQ8SSI/AAAAAAAAAS8/KnQfYTHJABo/s320/IMG_2041.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Buckboard Bacon</span></em></div><div align="center" class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Mark bought a half pound and handed it to me.<span style="mso-spacerun: yes;"> </span>“Here, Mom.<span style="mso-spacerun: yes;"> </span>I know you’ll know what to do with this.”</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">“How about on a pizza?” Dawn suggested.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">“Or how about a pasta carbonara?” I chimed in.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">“Tossed with petite peas,” she said, continuing the riff.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">“And with the chanterelle sautéed in butter and garlic, to top it and with just a few slivers of asiago.”</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">“Sprinkled with a bit of chopped parsley—for color,” she finished.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">Mark insisted I should do this and take pictures and put it all on my blog.<span style="mso-spacerun: yes;"> </span>Well, okay then!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YJMaJsm8UVI/TonhniGEPCI/AAAAAAAAATA/S9cx2zz_LvY/s1600/IMG_2047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="http://1.bp.blogspot.com/-YJMaJsm8UVI/TonhniGEPCI/AAAAAAAAATA/S9cx2zz_LvY/s320/IMG_2047.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Pasta Carbonara with Chanterelles and Sliced Tomatoes in Vinaigrette</span></em></div><div align="center" class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Pasta Carbonara and Chanterelles for two</span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">¼ package linguini</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 quart water with 1 teaspoon salt and 1 teaspoon olive oil</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 cup frozen petite peas</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">3 cloves chopped garlic</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">½ cup Buckboard Bacon in petal-sized pieces</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 glug olive oil (about ½ tablespoon)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">¼ cup white wine</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 egg separated</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">2 tablespoons cream</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">ground sea salt and black pepper</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">¼ cup shaved Asiago cheese</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 tablespoon chopped parsley</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Bring water to boil with salt and a splash of olive oil.<span style="mso-spacerun: yes;"> </span>Add linguine and cook al dente, about 8 minutes. Add peas to linguini water in last 2 minutes of cooking time.</span></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NpEpim__B8E/TonjOxSt8PI/AAAAAAAAATM/tXvmATApZAI/s1600/IMG_2042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="http://1.bp.blogspot.com/-NpEpim__B8E/TonjOxSt8PI/AAAAAAAAATM/tXvmATApZAI/s320/IMG_2042.JPG" width="320" /></a></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-align: center; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif";"><em><span style="font-size: x-small;">Chanterelles and Buckboard Bacon, ready to saute </span></em></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Meanwhile, sauté garlic in glug of olive oil in a large pan until fragrant, about 2 minutes.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Whip egg white and cream together.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Add Buckboard bacon and egg and cream mixture and toss.<span style="mso-spacerun: yes;"> </span>Add wine and toss.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qXChZLX0PUQ/ToniNqubaII/AAAAAAAAATE/rdxlGipTV1o/s1600/IMG_2044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="http://2.bp.blogspot.com/-qXChZLX0PUQ/ToniNqubaII/AAAAAAAAATE/rdxlGipTV1o/s320/IMG_2044.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Buckboard Bacon and Garlic</span></em></div><div align="center" class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Scoop out linguini and peas from cooking water with a spider and add to bacon/ garlic/cream mixture.<span style="mso-spacerun: yes;"> </span>Toss together with yolk of egg and half the asiago.<span style="mso-spacerun: yes;"> </span>Add a bit of the cooking liquid if needed.<span style="mso-spacerun: yes;"> </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-62uj8xXihl4/TonizvNly6I/AAAAAAAAATI/tLvMQqc4eLU/s1600/IMG_2043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="http://4.bp.blogspot.com/-62uj8xXihl4/TonizvNly6I/AAAAAAAAATI/tLvMQqc4eLU/s320/IMG_2043.JPG" width="320" /></a></div><div style="text-align: center;"><em><span style="font-size: x-small;">Chanterelles in Garlic and Butter</span></em></div><div align="center" class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;"><span style="mso-spacerun: yes;"></span>Top with Chanterelles, a smidgen of asiago and the parsley.<span style="mso-spacerun: yes;"> </span>Serve immediately.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Chanterelles in Garlic Butter </span></b></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 cup sliced chanterelles mushrooms</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">1 tablespoon unsalted butter</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">3 cloves chopped garlic</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">2 tablespoons white wine</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Ground sea salt to taste</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Melt butter in medium frying pan and add garlic. <span style="mso-spacerun: yes;"> </span>Cook about 1 minute until butter and garlic foam together. </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Add chanterelles and sauté until much of the liquid is reduced.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt;">Add wine and toss to coat mushrooms in syrup reduction.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0.5in 10pt; text-indent: 0in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">This is a simple and elegant meal that can be put together in less than 30 minutes. <span style="mso-spacerun: yes;"> </span>Add a salad of sliced tomatoes drizzled with a balsamic vinaigrette and garnished with basil leaves for a colorful balance of flavors and textures.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Times New Roman", "serif"; font-size: 12pt; line-height: 200%;">On our way back home we took a little side trip to explore the trail where the Great Northern Railraod used to be until a catastrophic avalanche obliterated it about 100 years ago. It was the worst railroad disaster in history at the time. </span></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-HBoD_E1oh_s/TonkzFsRv8I/AAAAAAAAATc/aQr98WcswPE/s1600/IMG_2028.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" kca="true" src="http://4.bp.blogspot.com/-HBoD_E1oh_s/TonkzFsRv8I/AAAAAAAAATc/aQr98WcswPE/s320/IMG_2028.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Part of Snowshed Wall at Iron Goat Interprative Trail</em></td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kaEDyoXIV34/Tonk4CBneOI/AAAAAAAAATg/Pr-UGvMBCU4/s1600/IMG_2029.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" kca="true" src="http://3.bp.blogspot.com/-kaEDyoXIV34/Tonk4CBneOI/AAAAAAAAATg/Pr-UGvMBCU4/s320/IMG_2029.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><em>Snowshed Wall from old railroad line</em></td></tr>
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-G4oR0k_DrvM/Tonk8D7a_ZI/AAAAAAAAATk/b1Hn31EOrqo/s1600/IMG_2033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kca="true" src="http://2.bp.blogspot.com/-G4oR0k_DrvM/Tonk8D7a_ZI/AAAAAAAAATk/b1Hn31EOrqo/s320/IMG_2033.JPG" width="320" /></a></div><div align="center"><em><span style="font-size: x-small;">Dawn at mouth of train tunnel</span></em></div>Sallyannehttp://www.blogger.com/profile/12494506374587003310noreply@blogger.com3